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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

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 ...


TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; prepper; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: All

Posted by: “Roger

Subject: Fri, 15 Aug 2008 Daily Tips

Pickled Vegetables

Description
Pickled carrots, jicama, cauliflower, and string beans make a healthy snack to have on hand. The carrots offer a great deal of beta-carotene and iron. The jicama and cauliflower provide vitamin C and potassium, and the sting beans have a good deal of antioxidants and also add some color to the combination. The vinegar here is well seasoned with the essence of mustard, dill weed, and garlic, all offset with a hint of sweet and balancing brown sugar. The pickling liquid makes an excellent dressing for any salad.

Ingredients
1/2 pound carrots, peeled and cut in round on the diagonal (about 2 cups)
1/2 pound string beans
1 small head of cauliflower, broken into florets (about 2 cups)
1/2 raw jicama, peeled and cut in half and cut into sticks

DRESSING:
2 cups purified water
2 1/2 cups cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon dill weed
6 cloves garlic
1/4 cup pickling spices or:

5 bay leaves
1 tablespoon mustard seed
1 tablespoon dill seed
1 1/2 teaspoons red chili flakes

Instructions
Fill a large pot with 5 cups of water and bring to a boil. First drop in the carrots and parboil for 2 minutes, then quickly scoop them with a strainer or large slotted spoon and transfer to a pot filled with cold water and ice to shock them. Drop the sting beans into the boiling water and cook just until they turn bright green (about 3 minutes), then quickly transfer them to the ice water. The cauliflower will only need to parboil for 1 minute. Let all the vegetables sit in the cold water for a few minutes to cool. Drain the cold water, remove the cooled vegetables to a big bowl, and add the raw jicama.

Put all the dressing ingredients including the pickling spices in a stainless-steel pan set over medium heat, bring it to a boil, and cook for 2 minutes. Pour the cooked dressing over the vegetables and allow them to cool at room temperature. Once cooled, put the vegetables into a 1-gallon glass jar or lidded plastic container and fill it with as much dressing as the jar will hold. Cover and refrigerate for 2 days before eating.

Tips from Rosie’s Kitchen:
Blanching your vegetables makes them porous to absorb flavor from the dressing. Cooling them rapidly shocks the vegetables and stops any further cooking; shocking them quickly keeps your pickles crisp and crunchy rather than limp and rubber. The jicama is porous enough raw, so it doesn’t need to be blanched. Each vegetable is blanched separately because some vegetables need more time than others, and we want them all to be crisp and flavorful.

Makes 20 1-ounce Servings

Per serving
Calories 23.1
Fat 0.2 g
Saturated Fat 0 g (5.4% of calories from fat)
Protein 0.6 g
Carbohydrate 5.7 g
Cholesterol 0 mg
Fiber 1.2 g

This recipe is from The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. And Rosie Daley (Knopf)
http://www.drweil.com/drw/u/RCP02120/Pickled-Vegetables.html


Ginkgo to Sharpen Memory But Bad for Blood Pressure?
I wanted to start taking a ginkgo supplement to improve my memory, but my pharmacist said that it might raise my blood pressure. I do have hypertension controlled by medication. What should I do?

First of all, taking a supplement that contains only ginkgo won’t raise your blood pressure. If you are concerned about your memory, I suggest a trial of this traditional herbal preparation made from the leaves of the ginkgo tree (Ginkgo biloba). Ginkgo is the ancient and once rare Chinese tree now planted on many city streets throughout the world. Extracts of the leaves have attracted much attention from researchers because of their ability to increase blood flow to the brain. Some clinical evidence suggests that ginkgo can be useful in slowing the progression of early Alzheimer’s disease and age-related dementia.

Although the latest report on ginkgo’s effects concluded that it may not measurably alter the course of senile dementia or significantly affect cognitive function, the study was a short one - it lasted only six months - and included only 176 people with mild to moderate dementia. It was published online in June 2008 by the International Journal of Geriatric Psychiatry.

We’ll know a lot more about whether or not ginkgo can help prevent or slow Alzheimer’s disease, age-related cognitive decline, and functional disability when an eight-year study sponsored by the National Center for Complementary and Alternative Medicine is completed in 2009. This includes more than 3,000 volunteers nationwide. (The researchers will also look at whether ginkgo can reduce the incidence of cardiovascular disease.)

If you want to try ginkgo for memory enhancement, I recommend taking 40 mg of a standardized extract with a ratio of 24% ginkgo flavone glycosides and 6% terpene lactones three times a day with meals. Give it a two-month trial.

High doses of ginkgo may occasionally cause side effects including headache, nausea, gastrointestinal upset, diarrhea, dizziness or allergic skin reactions. GI effects are most common and are less likely to occur if you take ginkgo on a full stomach.

Andrew Weil, M.D
http://www.drweil.com/drw/u/QAA400433/Ginkgo-Sharpens-Memory-But-Bad-for-Blood-Pressure.html


An Awesome Appetizer for Knees and Hands

To keep your knees and hands free of arthritis, here’s what you should have before each meal: a small salad.

Why? Because the vitamin K in leafy greens — think cabbage, spinach, and swiss chard, for starters — could help reduce your risk of joint damage.

Get a Grip on Arthritis
In a study of older adults, those with higher blood levels of vitamin K were significantly less likely to develop the bone spurs and cartilage damage that are common in painful osteoarthritis. Hands seemed to benefit most, but people’s knees got some protection, too. Just one word of caution: If you’re on blood thinners, check with your doctor about appropriate K intake. (Could poor posture hurt your knees? Find out in this article.)
http://www.realage.com/ChronicPainCenter/Articles.aspx?aid=10384

A Yummy Greens Scene
You shouldn’t need a vitamin K supplement if you eat your greens — especially dark ones. (Whew. One less supplement to take.) And we’ve got some delish recipes that can make even the most green-averse palate warm up to them:

-Indian-Spiced Kale and Chickpeas
http://www.realage.com/NutritionCenter/Recipes/Indian_Spiced_Kale_and_Chickpeas.aspx
-Asian-Style Grilled Tofu with Greens
http://www.realage.com/NutritionCenter/Recipes/Asian_Style_Grilled_Tofu_with_Greens.aspx
-Loaded Spinach Salad
http://www.realage.com/NutritionCenter/Recipes/Loaded_Spinach_Salad.aspx

Greens just not your thing? No problem. Broccoli and asparagus make tasty alternatives. Find recipes for them in the RealAge Recipe Box.
http://www.realage.com/NutritionCenter/recipe_box.aspx?opt=ingred

RealAge Benefit: Reducing your risk of arthritis by losing excess weight can make your RealAge up to 6 years younger.

References Published on 08/14/2008.
Low vitamin K status is associated with osteoarthritis in the hand and knee. Neogi, T. et al., Arthritis and Rheumatism 2006 Apr;54(4):1255-1261.

When you hear dark, leafy greens, what comes to mind? Collard greens and Southern cooking? So you know Southern cooking isn’t all about fried chicken! There are great healthful recipes, too — especially when it comes to greens.
http://www.realage.com//ct/eat-smart/food-and-nutrition/tip/6610


Cleanliness Is Next to Flealessness — DogAge Tip of the Week

To view this message online with images, go to:
http://ramailer.realage.com/ct/click?q=aa-gBaeQXU~1MTylmcIWTPPXqEYssRR

As many pet owners know, summer isn’t just swimsuit
season — it’s also flea season, so use the hints below
to help keep these pests from settling in:

* Suck ‘em up. Vacuum frequently, and change the bag
promptly — any swept-up fleas can continue to live (and
breed!) inside the vac.

* Wash ‘em away. Keep your pup’s bedding fresh by washing
or changing it regularly.

* Cut ‘em down. Stay on top of lawn maintenance. Overgrown
grass or weeds and piles of sand or gravel are attractive
homes for fleas.

* Sweep ‘em away. Keep outdoor areas — like your deck and
porch — swept and clean.

DogAge Pop Quiz
What are common signs of canine allergies? Go to:
http://ramailer.realage.com/ct/click?q=e9-gdJpQxVngsI0E8waqyWlP8bM9RRR


DISCLAIMER:
All material for educational purposes only. Consult your own physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition. Before taking any vitamin or supplement, be sure to carefully review the precautions and instructions available on the product’s label. If you have any questions consult your medical care provider or pharmacist. We are not responsible for any effects or reactions to medications, vitamins, supplements, herbs, etc., taken without licensed medical advice.

http://groups.yahoo.com/group/SimpleMeals/


5,481 posted on 08/15/2008 9:51:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Posted by: “Roger

Subject: Recipe - Pancakes and Waffles

Pancakes and Waffles

Description
The aroma and taste of homemade pancakes or waffles is irresistible. The batter makes feathery light pancakes, or light and crispy golden waffles. You’ll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.

Food as Medicine
This is an egg-rich batter, and eggs are a rich source of choline, which is a key component of two substances in the brain - phosphatidycholine and sphingomyelin - that account for a high percentage of the brain’s total mass. Consequently, choline is vital for optimum brain function.

Ingredients
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 1/4 cups milk
1 1/2 cups unbleached white flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt

FOR MEDALLION-SIZED BLUEBERRY PANCAKES
1 pint blueberries, washed

FRESH FRUIT COMPOTE FOR PLAIN PANCAKES
1 pint strawberries, washed, hulled and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup

WAFFLE TOPPING
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup

Instructions
1. Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out.

2. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.

3. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

4. Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.

To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grape seed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don’t touch. Distribute 1 tablespoon (about 5) blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface - in about 2 minutes - flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.

To make regular-sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.) When all the batter is used up, top each pancake with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.

To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it (usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm plate and top with the banana, chopped walnuts and maple syrup.

Tips from Rosie’s Kitchen
The orange juice in the batter acts like a natural sweetener, alleviating the need for more syrup.
Separating the eggs is important, because the beaten whites make the pancakes puff up to perfection and waffles light on the inside and slightly crunchy on the outside. Be sure to incorporate the egg whites slowly into the batter.
If you prefer, you can take some of the blueberries and spoon them into the smaller pancakes as they are cooking. You’ll need about 2 tablespoons of blueberries to sprinkle on each pancake.

Serves 12

Nutrients Per Serving:
Calories 150.9
Fat 2.8 grams
Saturated Fat 0.7 grams
(16.2% of calories from fat)
Protein 5.2 grams
Carbohydrate 27.2 grams
Cholesterol 3 mgs
Fiber 2.6 grams

Blueberry Pancakes
Per serving:
Calories 218.2
Fat 1.8 grams
Saturated Fat 0.9 grams
(7.2% of calories from fat)
Protein 5.8g Carbohydrate 46.4 grams
Cholesterol 4 mgs
Fiber 4.3 grams
Fiber 2.6 grams

http://groups.yahoo.com/group/SimpleMeals/


5,482 posted on 08/15/2008 9:53:54 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Craft Links
Posted by: “KSListOwner

There is a leaf pattern here:
_http://www.crochetthttp://wwhttp://www.crochhttp://www_
(http://www.crochettreasures.com/freepatterns/free6.htm)

It is filet crochet however but depending on your experience, maybe
you can make a potholder out of it. Make two leaves and line them.

A crochet leaf here:
_http://crochet.http://crohttp://crochttp://crochet.htt_
(http://crochet.about.com/od/flowers/qt/venetianleaf.htm)

lot of vintage
patterns, tips, recipes, etc. Worth checking out.
_http://www.knittinghttp://wwhttp://wwwhttp_
(http://www.knitting-crochet.com/index.html)

check out the corner page keeper -

_Corner Page Keeper - crochet these little corner keepers for all your
favorites books and friends. Mark your page with this l.._
(http://www.knitting-crochet.com/crochet/corpagkee.html)

and 15 homemade swiffer cloth patterns -
_15 Homemade Swiffer Cloth Patterns » TipNut.com_
(http://tipnut.com/make-your-own-swiffer-cloths/)

Please Check out My Webpage, to find more great groups of mine & please be
sure to leave a comment in the guest box!

http://geocities.com/ksnks4evr/1


5,483 posted on 08/15/2008 9:57:05 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Sun Protection

One of the most interesting facts about people who live in tropical

climates like the Philippines, where the people are constantly exposed

to the rays of the sun year round, is that skin cancer is almost

unheard of in these places. Here in the US we are constantly warned

about the dangers of exposure to the sun, and yet the sun helps our

bodies produce much needed nutrients for our skin, such as Vitamin D,

which has been shown to prevent cancer.

Once again we see that coconut oil is probably one of the main reasons

people in tropical climates can spend so much time in the sun and not

suffer from skin cancer. Coconut oil has wonderful antioxidant

properties that protect the skin from free radical damage. Also, when

coconut oil is consumed and used topically on our skin, it helps our

bodies absorb other nutrients more effectively as well, such as

Vitamin E, another powerful antioxidant nutrient that protects the skin.

I am fair skinned but used Virgin Coconut Oil as a sunscreen in Florida last
summer.

My family thought I was crazy. I did not burn although everyone else

did (with their toxic sunscreen). One day, I did get a little too much

sun, and was a little red, but I put the VCO on it and it was gone by

the next day. So try it, and see, just be sensible about the sun,

nothing can protect you if you stand in the hot sun for a very long

time. Rachel (Coconut Diet Forums)

I just got back from my 7-day trip to Jamaica. I used VCO exclusively

as my sunscreen. I had no burns and my tan is even and golden. I am

somewhat fair-skinned. Most of my time was spent in the shade, but I

spent a good amount of time floating around on the water each day. My

husband is even fairer and he did get pink slightly on his shoulders,

at which time he applied both sunscreen and VCO to that area (VCO

everywhere else). His tan is also pretty dark. People kept commenting

on what nice color we were getting, ha ha. Marnie (Coconut Diet Forums)

It should be noted that when reports like this are made in our

discussion group, invariably some will try using Virgin Coconut Oil

exclusively as a sunscreen and go out and get burned! Some have even

reported that sometimes the coconut oil works wonderfully as a

sunscreen, while at other times they seem to get burned. It seems that

the oils you put into your body are just as important as what you onto

your body in regards to sun protection. We have found that if one eats

foods loaded with polyunsaturated oils, generally they will burn more

in the sun. It is theorized that when one eats foods cooked in

polyunsaturated vegetable oils, often with trans fatty acids, that one

is putting oxidized lipids into their skin tissue that are causing

free radical damage, and more susceptible to burning in the sun. So if

you just got done eating some french fries from a fast food

restaurant, you may be more susceptible to sun burn!

Taken from

http://coconutdiet.com/skin_health.htm

From: Jean C.
To: SimplfyMeWithTipsAndHints@yahoogroups.com
Subject: Re: [SimplifyMe] Sun Protection

You can get virgin coconut oil at most health food stores. Do not buy the
cheap stuff, this is usually made from inferior coconuts and has been
refined, deodorized and otherwise processed. virgin coconut oil costs about
$21.00 for about a quart. It lasts a couple of years and although it looks
solid at temperatures below 72 degreesF. it becomes liquid above 72 degreesF
It is a very healthy saturated fat and I use it for frying, baking and
putting on my skin and give my dog a couple of teaspoons a day in her food
and her coat is beautiful. The brand I am able to get locally is Nativa but
here are a few websites that sell it on line. Be sure to read the label and
don’t buy coconut oil that has been made from dried coconuts, you want it
made from fresh green coconuts.

http://coconutoil-online.com/
http://www.mercola.com/
http://www.tropicaltraditions.com/

http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/


5,484 posted on 08/15/2008 10:05:42 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Holiday Fruit Bread

1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 cup quick cooking oats
1/2 cup butter, melted
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups applesauce
1/2 cup chopped walnuts
1/2 cup black raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

Dorie
http://groups.yahoo.com/group/All-Apple-Recipes/


5,485 posted on 08/15/2008 10:09:15 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Pizza Margherita
Taste of Home
August/September 2008 issue
Page: 39

This classic pizza starts with a chewy homemade crust topped with
tomatoes, mozzarella, oregano and fresh basil. It’s so scrumptious that
you’ll be glad the recipe makes not one but two 13-inch
pizzas!—Loretta Lawrence, Myrtle Beach, South Carolina

SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.

Ingredients:
3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
TOPPINGS:
2 cans (14-1/2 ounces each) diced tomatoes, drained
20 fresh basil leaves, thinly sliced
8 cups (2 pounds) shredded part-skim mozzarella cheese
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the oil,
sugar, salt and 1 cup flour. Beat until smooth. 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 bowl coated with cooking spray, turning once to
coat the 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 13-in.
circle. Transfer to two 14-in. pizza pans coated with cooking spray;
build up edges slightly. Cover and let rest for 10 minutes.
Spoon tomatoes over crusts. Top with basil, cheese, oregano, pepper
flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20
minutes or until crust and cheese are golden brown. Yield: 2 pizzas (8
slices each).

Nutrition Facts
One serving: 1 slice Calories: 263 Fat: 12 g Saturated Fat: 6 g
Cholesterol: 33 mg Sodium: 523 mg Carbohydrate: 21 g Fiber: 1 g Protein:
17 g Diabetic Exchange: 2 lean meat, 1-1/2 starch, 1 fat.

http://www.tasteofhome.com/Recipes/Pizza-Margherita


5,486 posted on 08/15/2008 10:10:27 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Mediterranean Black Olive Bread

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Dorie
http://groups.yahoo.com/group/All-MediterraneanDelights/


5,487 posted on 08/15/2008 10:11:35 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://tipnut.com/12-rules-of-etiquette-for-children/

12 Rules of Etiquette For Children: Timeless Wisdom Collection

Posted By TipNut On August 15, 2008 @ 6:36 am In Reference & Notes | 1 Comment

Picture of Child - Tipnut.comHere are some etiquette “rules” or “suggestions” addressed to children from the 1950s that I found on a loose sheet from an old handbook, I thought they were interesting to share.

Considering that these were standard expectations just 50 years ago, it’s a reminder of how fast things can change.

CHILDREN IN THE HOME

1. Always greet the members of your family when you enter and always bid them goodbye when you leave.
2. Always rise to a standing position when visitors enter, and greet them after your elders.
3. Never address a visitor until he has started the conversation unless he is a person of your own age or younger.
4. Never interrupt a conversation. Wait until the party talking has finished.
5. Always rise when your visitor or your elders stand.
6. Never let your mother or your father bring you a chair or get one for themselves. Wait on them instead of being waited on.
7. If you leave or cross the room you should say “Excuse me.”
8. If a visitor should say, “I am glad to have seen you,” you should say, “Thank you.”
9. Never run up and down the stairs or across the room.
10. Talk in a low, even voice. It denotes refinement.
11. Always give way to the younger child. It is your duty to look after them instead of fretting them.
12. Never retire without bidding the members of your family good night.

Follow these suggestions and you will assist in making the members of your family happy as well as in benefiting them in many other ways.

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/12-rules-of-etiquette-for-children/


http://tipnut.com/recipe-for-preserving-children/

Recipe For Preserving Children

Posted By TipNut On June 2, 2007 @ 7:48 am In Reference & Notes | No Comments

Picture of Happy Playing Child - Tipnut.com1 grass grown field, one half dozen children (or more), several dogs (and puppies if in season), 1 brook, pebbles.

Method: Into field pour children and dogs allowing to mix well. Pour brook over pebbles till slightly frothy. When children are nicely brown, cool in warm tub, when dry, serve with milk, fresh baked bread and cookies.

Author Unknown, found in old cookbook


5,488 posted on 08/15/2008 10:19:34 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Free Printables: Over 35 Packaging Templates

Posted By TipNut On August 15, 2008 @ 1:09 pm In Paper Crafts | 2 Comments

Today’s feature is from the Osaka International School (Japan) with [1] over 35 Packaging Templates, you’ll find printable templates for lots of things including:

* small favour box
* bon bon candy box
* cake slice box
* teapot gift bag
* Victorian sewing box
* stationary box
* heart basket
* door hanger gift box

And lots more! Visit the site above for all the goodies.

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/free-printables-packaging-templates/

URLs in this post:
[1] over 35 Packaging Templates: http://www.senri.ed.jp/departments/OISTech/OISDT/gr7dt/templates.htm


5,489 posted on 08/15/2008 10:21:22 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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http://tipnut.com/random-household-tips-from-tipnut-readers/

39 Responses to “Random Household Tips From Tipnut Readers”

1.
Sue Wiggins
05 Feb 2007 at 4:53 pm

Although I am an empty nester, I buy my ground meat at a wholesale store and normally buy 6lbs at a time. As soon as I get home, I score the meat into 6 even squares, then put each 1 lb pack into a freezer bag and squish the meat flat into the bags. These 1 lb packs are perfect for whatever I am cooking and that they lay flat on top of each other is a real space saver.
2.
Idris Shaikh
08 Feb 2007 at 1:18 am

How to skin Garlic.
Soak the garlic cloves in water for one hour before skinging them.
3.
Niranjan Mody
09 Feb 2007 at 5:13 am

BEFORE DISCARDING FINISHED SHAVING CREAM/TOOTHPASTE COLLAPSIBLE TUBE, CUT THE TUBE SO THAT FINGUR CAN REACH TO THE TOP AND BOTTOM OF EACH CUT PORTION.
tHE PASTE CAN BE TAKEN OUT FOR SHAVE/TEETH CLEANING AT LEAST FOR 5 TO 6 TIMES RATHEN THAN WASTE IT.

TOP CAPPED PORTION CAN BE USED AS A MINI FUNNEL FOR POURING LIQUID IN SMALL BOTTLES
4.
Bridgett
26 Feb 2007 at 6:46 pm

To remove burnt food from bottom of a pan without scratching the inside, scrub off what you can with a bristle brush, then use a Mr. Clean Magic Eraser. It comes off so easy its unbelievable! Wash again with dish soap before drying.
5.
Michelle
14 Mar 2007 at 9:26 am

How to easily cut a cake.
Using dental floss to cut a large birthday cake is easy and not as messy as using a knife. Cut a peice of floss longer than the longest side of the cake. Use the floss in a back and forth sawing motion until you cut trough to the bottom. Pull the floss out from one end. (I always buy a new package of floss)
6.
Eleanor Oster
20 Mar 2007 at 9:48 am

Are those dishes in the dishwasher clean or dirty? As soon as the dishwasher is emptied, or during the process of refilling it, drip something visible on the door that is water soluble. It can be chocolate sauce, or ketchup, or whatever. My son likes to take a knife used for making a peanut butter sandwich, wipe the PB off with his finger, and smear that on the door. Doesn’t matter what you use. If whatever it is is still there when you look, you haven’t run the dishwasher yet. Just make sure you use something that the dishwasher cycle will wash away.

That’s a completely original idea I came up with.
7.
Donna
23 Mar 2007 at 5:44 pm

How to remove oil stains from clothes and material,

for this you need a medium hot iron and a spare piece of cloth (rag) [note: this is for small oil stains]

First put the item with the stain on the ironing board single thickness, then sprinkle with talcum powder to cover the stain, then place the rag/cloth over the patch, and run the iron over the rag/cloth for about 10 seconds approx, brush off the talc to reveal no oil stain anymore!!!!
8.
Patsy
19 May 2007 at 12:47 pm

Hello Tip Nut (T.N.)

I found your little gem of a website when googling tips for softening brown sugar. I have added you to my favorites. Please use my first name only.Thanks, T.N.

I did not see this tip and it is one of my favorites: “Keeping drains flowing and sweet smelling” Twice a month, do the following for all drains. Measure 2 T baking soda into the drain. You might have to add a tiny bit of water to get it to go down - use just a little. Next, pour 1 c vinegar down the drain. It bubbles up. Leave for 20-30 min. Works great in tubs too. No caustic chemicals.

Second tip: For sweet smelling garbage disposal, put orange/lemon rinds down. Smells nice!

ADMIN EDIT: Patsy comments are posted automatically so what you enter in the comment form is published (only the email address is hidden). I just noticed your note re: first name only so I went in and edited it out for you. :) ~ Tipnut
9.
Ann
31 May 2007 at 7:44 pm

KEEP FROM CRYING WHEN CUTTING ONIONS, ETC.

Mix equal amounts of water and distilled white vinegar in a spray bottle. Spray your hands after you cut onions. Put your nose up to your hands and breath in the vinegar/water mixture on your hands. The urge to cry will disappear. (This spray can also be used to clean plastic tablecloths, greasy stovetops, windows, mirrors, and the vinegar helps to reduce odors in the air.)

If you don’t have vinegar, drink cold water immediately after cutting the onions. Then, keep your eyes and nose over the cold water for a few seconds, breathing it in, to avoid the urge to cry.
10.
Lisa
22 Jun 2007 at 11:30 am

Besides the obvious use, a pizza cutter is great for cutting up young children’s sandwiches, french toast, etc. (note: do it on a cutting board to avoid damaging your crockery).
11.
Helena Piha
30 Jun 2007 at 8:20 am

To remove the smell of fish or onion from your hands: Rub them against the edge of your stainless steel sink in small circular movements until the smell disappears. This will only take a very short time.
12.
Charles Johnson
05 Jul 2007 at 8:15 am

Keep a SPRAY BOTTLE OF WATER near your clothes dryer to lightly dampen the lint trap when you remove it for cleaning the lint the dryer produces after each load of clothes.

I happened to clean a dryer lint trap in a bright beam of light recently, and was surprised at just how much dust went into the air.
13.
glenda
07 Jul 2007 at 5:46 pm

cake platter
i used a plate and conical bowl i had hidden in the back of the cupboard.using strong contact glue,glue base of plate to base of bowl,let dry 24 hours,turn over add a big bow and you have a nice gift or use yourself.
14.
vinsai
14 Jul 2007 at 3:21 am

Tip to get quick hard boiled eggs without wasting gas-fuel.

3-4 Eggs in water should be brought to boiling point and then put two teaspoons of salt and put off the burner gas stove.Keep it closed for ten minutes.You get hard boiled eggs.
15.
Alice
15 Jul 2007 at 4:39 am

Ginger & Garlic paste is quite often used in Indian cooking. Its quite cumbersome to grind them in small quantities every time you need it. So make it in large quantities, freeze it in the small cube ice trays. When hardened take out and put into a box and leave it in the freezer. You can use these cubes as and when you need them, instead of thawing the whole lot.
16.
Alice
15 Jul 2007 at 4:42 am

Again for Indian cooking. If you oil can is very close to the cooking range etc. it tends to get a bit greasy. So you can make a cap with the aluminium foil ( very commonly used in the kitchens ) and cover the bottle as a cap. Make a new one when this one gets soiled. You can retain the newnes of the can.
17.
Arnab Banerjee
15 Jul 2007 at 11:24 am

Broken plastic wares can be made usable by cleaing the broken edges with a smooth cloth and then applying chloroform or carbon tetra chloride at its edges and immideately putting togather the two edges togather and holding it in that place for about 15 miniutes. yor plastic ware will not leak unless and untill broken again.
18.
bigmarty
27 Jul 2007 at 6:44 am

Use Vicks Vapor Rub daily on nail fungus for several months and watch it go away. Apply generously to whole nail.
19.
Nikki
04 Aug 2007 at 2:33 pm

To test for a leak, you can put a few drops of food coloring into the toilet tank and do not flush. Wait about 10 - 15 minutes and check. If you have color in the bowl, chances are you have a leaky toilet, which if goes undetected/treated can wind up costing you over 300 dollars a year. So it is cheaper to fix it and spend that 300 dollars on something fun. Vacation anyone :)
20.
Sarah
17 Aug 2007 at 5:29 pm

When you wash your grapes, it is good to wash them in two rinses. The first rinse you should pour in some vinegar into the water, and rinse as usual. Then dump out that water and rinse another time, to make sure no more vinegar are on the grapes. The vinegar will help wash the pesticides off the grapes.
21.
S. Derksen
08 Oct 2007 at 3:34 pm

When camping or going on a picnic, use baggies to put perishables like dressings, etc. in so you don’t have to risk having a whole bottle going bad for just one days use. It is also easier to keep small amounts of mustard, ketchup, etc. colder easier and you can just snip off the corner to make them squirt out.
22.
Suzanne
15 Nov 2007 at 9:57 am

Having a garage sale can seem very overwhelming. What I do is have my self stick tags,marker and rubbermaid bins in the corner of the basement. When I decide to get rid of something I take it to the bin and price it right then. When the bins are full(usually 6-8) it is time to have a garage sale and everything is priced and ready to go. This also comes in handy if a friend is having a sale. All you have to do is deliver the stuff. My 2 day sales usually make 300-600 dollars.

Benefits: It does not take 3 days to
price items.I know when I have
enough items to make it
worth my while.

When/if I have leftovers I take pics of the items in groups before I donate them for the write off. It made a huge difference in my tax bill last year.
The IRS requires photos of donations if the deduction is over 250.00
23.
Shirley Howell
19 Dec 2007 at 11:01 am

I recently discovered a fantastic stain remover for my clothing. I am an obese elderly lady that is apparently a messy eater. I always seem to let a piece of lettuce land on my chest, resulting in a stain from the olive oil dressing I use. Some male friends advised that I should try the degreaser used by auto mechanics. I purchased a bottle of “Orange Goop” and used it on some sweaters that had been washed and dried with stains. The goop is a gel and I just squirted some on the stained areas and left it until I had enough dirty clothing for a full load. After laundering the stains were gone!! No more olive oil stains on my tops. The Orange Goop is only $3-4 for a bottle of 16 fl. oz. So it is definitely affordable to try and is available at auto parts stores. Shirley

Admin Edit: Thanks Shirley! I moved this to the Readers Tips area. I’d also like to suggest drizzling some liquid dish detergent on the stain, then throwing the clothing item into the laundry pile. This gives the detergent some time to soak into the stain. Then launder as usual. I’ve found this to be a great stain remover.
24.
Georgia Foran
12 Jan 2008 at 9:16 am

To prevent stains in plastic storage containers spray with Pam or whatever non-stick spray you use. Also rinse with cold water before using cold water.
25.
Georgia Foran
12 Jan 2008 at 9:17 am

Correction to tip re: stains in plastic containers–the last sentence should readcold water before using hot water.
26.
Katlyn
21 Jan 2008 at 8:57 pm

If you’re babysitting multiple children, and one is making a fuss about something dumb, and it’s getting the rest all whiney, dont dispair. Just make sure there’s an extra room you can seperate him into. Even if they are throwing a fit about it, just usher him/her into the room, give them something to do(i.e.put in a dvd, give them a game, a video game, a dolly) and keep them there until bedtime or dinner.But, if they start whineing after they’re quiet, you’ll have to give them something else to do, so beware of kids.lol
27.
Ann
04 Apr 2008 at 1:59 am

If you need to use softened butter in a recipe and don’t have time to wait for it to reach room temperature…just use the largest holes on your grater and grate it onto a plate. Let it sit about 5 minutes and its perfect for creaming in your recipes.
28.
Bubby
29 Apr 2008 at 11:01 pm

I save the clear snap type lid containers from strawberries and use them to pack pears for Hubby. Two pears fit well wrapped in paper toweling. He loves pears but they get badly abused in his big rig. He says the pears are perfect this way! I also save cardboard potato chip containers and store wet paint rollers in them. They’re ready to go when I’m ready to finish painting.
29.
Dorothy
05 May 2008 at 7:41 am

I you grow (or buy) fresh herbs
wash them and dry,put in a plastic
bag and freeze,,when they are frozen they are easy to crumble,so they’re ready to use,,dont need chopping,,
30.
Tillie Polen Scholz
10 May 2008 at 4:51 pm

When making mashed potatoes I don’t peel them because most of your vitamins are in the skin, just scrub them good cut them add them to the pot of water boil until soft, mash add butter salt and pepper or whatever you put in your mashed potatoes and there you are without the fuss, mess and time.
31.
Kath
13 May 2008 at 9:58 am

Here’s a way to use fresh herbs all year. Buy fresh herbs in season, on sale. Wash and chop, float in water and make into ‘herb ice cubes’. Bag the cubes and mark them with a sharpie in freezer bags,a separate bag for each type herb. They’re ready to drop into your recipes. These will keep for months in your freezer.
32.
Paula
20 May 2008 at 1:45 pm

Here’s a tip for cleaning in the kitchen. Want to remove that greasey build up around the stove. The goo that builds up on the cabinets, range vent, and the back wall. I hate having to scrub! Simple solution–spray with Spray ‘N Wash and wipe down. Comes right off and no sticky film remains. Some of the heavier build up areas may need another treatment. Stainless steel range vent is like new. It did not dull my cabinet finish either!!! Test your’s to be sure first.
33.
Lacey
29 May 2008 at 2:18 pm

Hi all, I make jewelry and sometimes I spill my seedbeeds, or I don’t have a container to sort my beads.

My grandson came over and I purchased alot of jello, pudding and cookie snacks. The ones in the small plastic containers. They work really well. I can sort a complete bracelet, small necklace, etc. Also I use them for my acrylic paints. I used an empty egg carton altered a bit to balance the cups. Let your imagination run wild.

Hope this works for you
34.
pat richardson
01 Jun 2008 at 2:31 pm

I save the empty containers of
6 pack applesauce, etc.. the
smaller ones. I also use the small
serving size tartar sauce container with lids. After washing & storing them, whenever I have a little chicken or beef broth left over, I freeze them. Then when I need just a “dab” of either broth, I’ve got it. For larger amounts of broth, I use yogurt containers that have lids.
35.
Tina
11 Jun 2008 at 12:47 am

I once left a uncooked fish in an unplugged refrigerator for an ENTIRE summer. It was not pleasant, let me tell you, when I opened the door. Only one thing worked to get the smell out. Scrunch up newspaper, fill the refrigerator and freezer with it and run the refrigerator for a week. There should not be any smell at the end of the week when you take out the newspaper.
36.
Jeanne
01 Jul 2008 at 10:26 pm

SAVING WATER
After taking a bath, don’t drain the tub. Simply fill a large plastic pitcher with the soapy water and water your plants. The plants love the soap, it keeps the pests away and my water bill is lower.
While hubby is shaving, have him plug the sing and rinse his razor in the hot water in the basin.
While everyone is brushing their teeth, get the toothbrush wet and turn the water off. Brush your teeth and then turn water back on and rinse mouth and toothbrush.
When wasing my hands in the kitchen, I was with soap and water and rinse over a plastic pitcher and water my plants, outside and inside.
37.
Ann Jones
05 Jul 2008 at 4:05 am

After suffering for three days with a mosquito bite and trying every remedy available, I finally wet the bite with water and then cut a Benadryl capsule in half, poured the powder on the bite, and it was gone immediately. Hope this helps someone else who is allergic to mosquitoes.
38.
TINAS
20 Jul 2008 at 5:55 am

TINAS QUICK LUNCH

I LARGE SKINON RAW POTATO
I SMALL PACKAGE FROZEN SPINACH
I CUP COOKED RICE
2 PATS OF BUTTER
ANY CHEESE

Wash potato, put in microwave for 6 minutes rotate after 3 minutes

Steam spinach in water or broth season to taste, add rice when spinach is done put half cheese on top and let melt

Split potato in half lightly fluff potatoe add butter and cheese garnish with bacon bits parsley if you wish.

THERE YOU HAVE in ABOUT 10 MINUTES ; ) TINAS
39.
Carrie
24 Jul 2008 at 4:38 pm

Try a drop of fennel under your tongue for hot flashes. Only one each day for three days in a row. You may need to repeat in six months. It balances your hormones. No hormone supplements for me! You can buy this at any natural food store. Look it up on your computer search engine.


5,490 posted on 08/15/2008 10:26:33 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Posted by: “KittyHawk”
Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all ingredients and store in an airtight container

Attached these instructions to the jar:

1 cup butter or margarine softened
4 eggs
1 package of the fudge brownie mix.

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In a large
bowl of an electric mixer, cream the butter. Add the eggs, one at a
time, beating well after each addition. Add the fudge mix and continue
to beat until the mixture is smooth. Spread into the greased pan, and
bake for 40 to 50 minutes or less.


Posted by: “KittyHawk”

Master Cake Mix

1 package cake flour (2 3/4 lbs) or 13 Cups sifted cake or soft flour
1/3 cups double acting baking powder
1 1/2 Tbsp salt
8 cups sugar (3 1/2 lbs)
3 cups hydrogenated shortening (1 1/4 lbs)

Stir flour, baking powder, salt, and sugar to blend. Sift three times. Cut in
the shortening with a pastry blender or electric mixer, or work it in with the
finger tips until quite uniformly blended.

A quick method for blending is to put ingredients into a large bowl and use an
electric mixer, blending the mixture at low speed until the desired consistency
is reached (1 1/2 to 3 min.)

Store in an airtight canister at room temperature. To measure mix, pile it
lightly into a cup and level off with a spatula. This recipe makes about 23 cups
of Mix. This Mix will keep three months without refrigeration.

General directions for making a cake from the Master Cake Mix:

Have ingredients at room temperature. Use a large mixing bowl and a low speed (2
- 3) or vigorous hand beating. While using mixer, continually scrape the batter
from the sides of the bowl into the beaters with a rubber scraper.

CAKE RECIPES USING MASTER MIX

YELLOW CAKE

3 1/3 Cups Master Cake Mix
3/4 Cups milk
2 eggs
1 tsp vanilla

Add 1/2 cup of milk to the Mix; beat 2 minutes. Add remaining milk, eggs, and
vanilla; beat 2 minutes. Pour into 2 – 8” layer pans lined with waxed paper.
Bake in moderate oven (375 degrees F.) for 20 minutes.


CHOCOLATE CAKE

2 egg whites
1/4 cups sugar
3 cups Master Cake Mix
1/3 cups cocoa
1 cup milk
2 egg yolks

Make meringue by beating the egg whites until nearly stiff and beating in the
sugar. Beat until it is very stiff. Stir cocoa into the Mix. Add 1/2 cup milk;
beat 2 minutes. Add remaining milk and egg yolks; beat 2 minutes. Thoroughly
blend the meringue into the batter by cutting and folding with the mixer beaters
or with a spatula. Pour into 2 – 8” layer pans lined with waxed paper. Bake in a
moderate oven (375 degrees F.) about 20 minutes.


WHITE CAKE

3 1/3 cups Master Cake Mix
3/4 cups milk
3 egg whites
1 tsp vanilla

Add 1/2 cups milk to Mix; beat 2 minutes. Add remaining milk, egg whites &
vanilla; beat 2 min. Pour into 2 – 8” layer pans lined with waxed paper. Bake in
moderate oven (375 degrees F.) about 20 minutes.


SPICE CAKE

3 1/3 cups Master Cake Mix
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp cloves
3/4 cups milk
2 eggs

Stir spices into the Mix. Add 1/2 cup milk to Mix; beat 2 minutes. Add remaining
milk & eggs; beat 2 min. Pour into 2 – 8” layer pans lined with waxed paper.
Bake in moderate oven (375 degrees F.) about 20 minutes.


BANANA CAKE

3 1/3 cups Master Cake Mix
1 tsp cinnamon
1 tsp allspice
3/4 cup mashed bananas
1/4 cup milk
2 eggs

Stir spices into Mix. Add bananas & beat 2 minutes. Add milk & eggs & beat 2
minutes. Pour in 2 – 8” layer pans or a large shallow pan (8 x 12) lined with
waxed paper. Bake in moderate oven (375 degrees F.) about 20 minutes.


FRUIT CAKE

3 cups Master Cake Mix
1/2 cup grape juice
1/4 cup molasses
4 eggs
1 1/2 cups raisins
1/2 cup chopped nut meats
2 cups chopped glazed fruits

Add grape juice to Mix; beat 2 minutes. Add molasses & eggs; beat 1 minute. Add
raisins, nuts, & fruits. Stir 1 min. Line pans with waxed paper. Pour batter
into four small deep pans (2 1/4 x 5 1/4) or into 2 loaf pans (3 1/2 x 8). Bake
in a slow oven (275 degrees F.) about 2 1/2 hours.


APPLE CAKE

3 1/3 cups Master Cake Mix
1 tsp cinnamon
1/2 tsp cloves
1/4 cup milk
1 cup grated apples (tightly packed)
2 eggs

Stir spices into the Mix. Add milk & apples; beat 2 minutes. Add eggs; beat 2
minutes. Pour into a large shallow pan (8 x 12) lined with waxed paper. Bake in
moderate oven (375 degrees F.) about 20 minutes.


ORANGE RAISIN CAKE

3 1/3 cups Master Cake Mix
Juice of 1 medium orange & water to make 3/4 cup
2 eggs
1 Tbsp grated orange rind
2/3 cup chopped raisins

Add 1/2 cup of liquid to Mix; beat 2 minutes. Add remaining liquid, eggs, grated
rind, & raisins; beat 2 minutes. Pour into 2 – 8” layer pans lined with waxed
paper. Bake in moderate oven (375 degrees F.) about 20 minutes.


FOR LARGE CAKES

If 9” layer cake pans are used instead of 8” layer pans, recipes need to be
increased to 1 1/2. This would be 5 Cups of Master Mix 3 eggs; 1 cup plus 2 Tbsp
milk & 1 1/2 tsp vanilla for yellow cake. These cakes require about 25 minutes.
baking at 375 degrees.


VARIATIONS

Coconut - Fold one cup shredded or grated coconut into the yellow or white cake
batter.

Cherry Nut - Fold 16 finely cut maraschino cherries and 2/3 Cup chopped nut
meats into the white cake batter

Marble - Mix 1 square melted chocolate, 1 Tbsp sugar & 2 Tbsp hut water until
smooth. Cool. Prepare white or yellow cake batter. Blend chocolate mixture with
1/4 of the batter. Spoon batter into pans, alternating white and chocolate.

Peppermint - Crush 4 sticks colored peppermint candy into coarse pieces. Prepare
cake batter. Fold crushed candy into batter.


hree Bean Salad
Posted by: “KittyHawk”

Here is another 3 bean salad I make all the time. I added another 3 bean
salad in the files before that is a bit different also.

Three Bean Salad

1 1/2 cups cut and blanched green or yellow beans (prepared as below)
1 1/2 cups canned, drained, red kidney beans
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion (about 1 medium onion)
1/2 cup trimmed and thinly sliced celery (1 1/2 medium stalks)
1/2 cup sliced green peppers (1/2 medium pepper)
1/2 cup white vinegar (5 percent)
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup oil
1/2 tsp canning or pickling salt
1 1/4 cups water

Wash and snap off ends of fresh beans. Cut or snap into 1 to 2 inch
pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with
tap water and drain again. Prepare and measure all other vegetables.
Combine vinegar, lemon juice, sugar, and water and bring to a boil.
Remove from heat. Add oil and salt and mix well. Add beans, onions,
celery, and green pepper to solution and bring to a simmer. Marinate 12
to 14 hours in refrigerator, then heat entire mixture to a boil. Fill
clean jars with solids. Add hot liquid, leaving 1/2 inch headspace.

Pressure canner half Pints and Pints 15 minutes at 10 lb. Adjust
pressure according to altitude and / or style of canner.

Yield: About 5 to 6 half pints


Mushrooms
Posted by: “KittyHawk”

Mushrooms

Quantity: An average of 14 1/2 pounds is needed per canner load of 9
pints; an
average of 7 1/2 pounds is needed per canner load of 9 half pints - an
average of
2 pounds per pint.

Quality: Select only brightly colored, small to medium size domestic
mushrooms
with short stems, tight veils (unopened caps), and no discoloration.
Caution: Do
not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10
minutes to
remove dirt. Wash in clean water. Leave small mushrooms whole; cut large
ones.
Cover with water in a saucepan and boil 5 minutes. Fill jars with hot
mushrooms,
leaving 1 inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if
desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a
500 milligram tablet of vitamin C. Add fresh hot water, leaving 1 inch
headspace.

Process: Hot pack 1/2 Pints or Pints 45 Minutes and 10 lb Pressure.
Adjust pressure
according to altitude and / or style of canner.


Beets
Posted by: “KittyHawk”

Beets

Quantity: An average of 21 pounds (without tops) is needed per canner
load of 7 quarts; an average of 13 1/2 pounds is needed per canner load
of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
quarts - an average of 3 pounds per quart.

Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
packs. Beets larger than 3 inches in diameter are often fibrous.

Procedure: Trim off beet tops, leaving an inch of stem and roots to
reduce bleeding of color. Scrub well. Cover with boiling water. Boil
until skins slip off easily; about 15 to 25 minutes depending on size.
Cool, remove skins, and trim off stems and roots. Leave baby beets
whole. Cut medium or large beets into 1/2 inch cubes or slices. Halve or
quarter very large slices. Add 1 teaspoon of salt per quart to the jar,
if desired.

Fill jars with hot beets and fresh hot water, leaving 1 inch headspace.
Process in a pressure canner at 10 lb pressure. Adjust pressure
according to altitude and / or style of canner.

Hot pack or raw pack - Pints for 30 minutes and quarts for 35 minutes.


Peppers
Posted by: “KittyHawk”

Peppers

Hot or sweet, including chiles, jalapeno, and pimiento

Quantity: An average of 9 pounds is needed per canner load of 9 pints. A
bushel weighs 25 pounds and yields 20 to 30 pints - an average of 1
pound per pint.

Quality: Select firm yellow, green, or red peppers. Do not use soft or
diseased peppers.

Procedure: Select your favorite pepper(s). Caution: If you choose hot
peppers, wear plastic gloves while handling them or wash hands
thoroughly with soap and water before touching your face. Small peppers
may be left whole. Large peppers may be quartered. Remove cores and
seeds. Slash two or four slits in each pepper and either blanch in
boiling water or blister using one of the following methods:

Oven or broiler method: Place peppers in a hot oven (400 degrees F.) or
broiler for 6 to 8 minutes until skins blister.

Range top method: Cover hot burner, either gas or electric, with heavy
wire mesh. Place peppers on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes, peel each
pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint
jar, if desired. Fill jars loosely with peppers and add fresh boiled
water, leaving 1 inch headspace.

Process in a pressure canner at 10 lb pressure. Adjust pressure
according to altitude and / or style of canner.

Hot pack - Half pints or pints for 35 minutes.


Cream Style Corn
Posted by: “KittyHawk”

Cream Style Corn

Quantity: An average of 20 pounds (in husks) of sweet corn is needed per
canner
load of 9 pints. A bushel weighs 35 pounds and yields 12 to 20 pints -
an average
of 2 1/4 pounds per pint.

Quality: Select ears containing slightly immature kernels, or of ideal
quality for
eating fresh.

Procedure: Husk corn, remove silk, and wash ears. Blanch ears 4 minutes
in boiling
water. Cut corn from cob at about the center of kernel. Scrape remaining
corn from
cobs with a table knife.

Hot pack - To each quart of corn and scrapings, add two cups of boiling
water.
Heat to boiling. Add 1/2 teaspoon salt to each jar, if desired. Fill
pint jar with
hot corn mixture, leaving 1 inch headspace. Adjust lids and process in a
pressure
canner at 10 lb pressure. Adjust pressure according to altitude and / or
style of
canner.

Hot pack - Pints for 85 minutes.


Country Chutney
Posted by: “KittyHawk”

Country Chutney

“This relish is based on a prize winning English recipe of more than a
generation ago. It is less sweet than traditional chutneys, most of its
sweetness comes not from sugar, but from apples, dates, and parsnips. I
generally use Winesap apples but any well flavored, crisp eating apple
will do.”

1 1/4 lb parsnips
1 lb apples (about 3 medium) peeled, cored and sliced
1/2 lb onions (2 medium, about 1 cup) peeled and chopped
1/2 lb ripe tomatoes peeled and finely chopped (about 1 cup)
1/2 tsp dried cracked ginger or 1 - 1” piece dried whole ginger
1 tsp mustard seed
2 1/4 cup cider vinegar
1 cup dark brown sugar, packed
1 cup fried currants (4 oz) lightly packed
1/2 cup pitted dates (4 oz) finely cut
1/4 cup crystallized ginger, packed finely diced (about 2 oz)
1 tsp table salt
1 large pinch cayenne

Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a
saucepan or skillet wide enough to permit them to lie flat. They should
be soft enough to mash. When the parsnips can be pierced easily with a
fork, drain and cover with cold water until cool enough to handle. Peel
and mash.

Simmer the apple slices with 1/2 cup water in a covered 1 1/2 quart
saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4 quart saucepan. Add
onions and tomatoes. Tie ginger and mustard seed loosely in a double
thickness of dampened cheesecloth or place in a metal tea ball and add
to the pan, along with vinegar. Bring to boil over medium heat and
simmer slowly 1 hour, stirring occasionally.

Add remaining ingredients and simmer 1 hour more, or until thick. Stir
occasionally to prevent sticking. The chutney will darken considerably.
Lade hit mixture into prepared jars leaving a 1/2” headspace. Process in
a boiling water bath for 15 minutes. Adjust time according to altitude.
Store at least 1 month before opening.

Makes about 7 cups


Re: canning hamburger meat
Posted by: “KittyHawk”

You bet you can. :-) Adding a beef broth for the liquid makes it even
beefier tasting also. The altitude chart is also in the files.

Darlene

Ground or Chopped Meat:

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: Choose fresh, chilled meat. With venison, add one part high quality
pork fat to three or four parts venison before grinding. Use freshly made sausage,
seasoned with salt and cayenne pepper (sage may cause a bitter off flavor).

Shape chopped meat into patties or balls or cut cased sausage into 3 to 4 inch
links. Cook until lightly browned. Ground meat may be sautéed without shaping.
Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or
water, leaving 1 inch headspace. Add 2 teaspoons of salt per quart to the jars, if
desired.

Process Hot : Pints 75 min. Quarts - 90 min.

Adjust lids and process following the recommendations according to your
altitude and style of Pressure canner. Check PSI chart for altitudes.


http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/


5,491 posted on 08/15/2008 10:39:28 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://frugaldad.com/2008/08/15/weekly-roundup-returns-catching-up-edition/

[Live links on the site]

Weekly roundup

Thanks again for all the thoughts, prayers and well-wishes you’ve shared over the last couple weeks. My mom will soon be having surgery in an effort to resolve a very serious condition, and all signs point to a successful outcome. I’ll be taking the weekend off from posting, but have a couple really good articles to share beginning Monday, along with a guest post or two.

I’m still not getting to all my favorites like I normally would, but I did manage to find a few gems from the past week, and I’ll share them with you now. Have a great weekend, and don’t miss next week’s articles–should be a lot of fun!
The Roundup

Teaching Tweens Simplicity. Leading off the roundup is the newest member of The Life Skills Network, Sara, from On Simplicity (one of my favorite sites on the subject). This article really hit home for me as we prepare to move into the “tween” years with our oldest, and she is already struggling with the choice of living frugal and living simple.

Make Money Blogging: Top Bloggers and How Much They Earn. This was probably the most fun post to read from the past week, and in some ways, the most demoralizing! My monetization efforts have fallen well short of these guys, but as they say, every little bit helps.

The Difference Between Good Debt and Bad Debt. I used to be of the opinion that all debt was bad debt. I now make a few exceptions, and they appear in this article under the good debt heading. I still wish everyone would avoid debt if they can help it, even if it forces you to wait a little longer on a deal, or save up to pay cash. The feeling that comes from debt freedom is invaluable.

30 Books Everyone Should Read Before Their 30th Birthday. What a great list of literary classics. From a financial perspective, I would add to that list Your Money or Your Life, which is one I wish I read before my 20th birthday!

How Your Education and Lifestyle Keep You From Changing. An interesting post with an equally interesting video clip from Joe Vitale. What “counter-beliefs” or “counter-intentions” are really holding you back from success?

Back to School - 17 Good Habits for a Successful Life. This is a powerful list, but I think #4 really says it all. How can we develop any other good habits, especially as it relates to money (contentment, philanthropy, etc.), without first being grateful for the things we have.

Reduce Your Holiday Stress by Saving and Planning Today. After the budget debacle that was last Christmas’ shopping season we immediately opened an online savings account and started funneling $25 a paycheck (every two weeks) into the fund for this year’s Christmas list. I’m proud to report that the fund has remained untouched and now has plenty of money for us to do a little stress-free early Christmas shopping.

How to be Disorganized and Unproductive, #1: Don’t Enjoy Your Job. How could I not like anything from Simple Mom, especially when she works in an Office Space reference! Seriously, this was the capstone to a fine series on how to have a disorganized and unproductive day at home.

Extra Money for College Students-31 Ways You Can Make Money in College. Some great money-making ideas here. And many are not just for college students, but anyone short on cash or looking for a “side hustle.”

Unconventional Roth IRA Strategy to Lower Your Tax Bill. An innovative three-step process to move tax free money to a tax deferred account, along with an illustrative example.

401(k) Debit Card is NOT a Good Idea. The title alone sounds scary enough–a 401(k) debit card?! Talk about an easy way to slow-drain your whole your retirement account.

Frugal But Regret It? Ron asks the question all frugalists struggle with at some point. After many months, or years, or frugal living sometimes we grow to resent that lifestyle. That’s why I think it is so important to occasionally stop and smell the roses.

How to Start Getting Wealthy Right Now. Of all the things I’ve put off over the years, this might just be the one thing that I most regret. If you are reading this and haven’t started implementing the wealth-building steps in this article, do not delay any longer!


5,492 posted on 08/15/2008 10:47:37 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; DAVEY CROCKETT

Ways to make money on the internet:

http://www.thedigeratilife.com/blog/index.php/2008/08/12/make-money-blogging-top-bloggers-and-how-much-they-earn/


5,493 posted on 08/15/2008 10:59:50 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; Velveeta

http://moneysmartlife.com/extra-money-for-college-students-31-ways-to-make-money-in-college/

Extra Money for College Students - 31 Ways You Can Make Money In College

August 13, 2008

Being in college is often synonymous with being flat broke - but it doesn’t have to be! Here are 31 anyone-can-do-it plans to help you make extra money in college:

1. Get a job - There are plenty of places on, or near your campus that will hire college students. Because they regularly work with students you can expect them to be willing to adapt to your study schedule and even your time off of school.

2. Have a digital camera? Sell stock photography online - If you’ve always enjoyed taking pictures then why not make a little money off of them? You can sell your images online to places like Dreamstime.com. You’ll make money every time someone downloads your image, and most places will even let you retain part of the copyright.

3. Get Paid to Write Online - Can you write well? If so, there are plenty of places online that are willing to pay you to write for them. Check out this site - they list new jobs every morning, Monday - Friday.

4. Be a tutor - If you excel at English, Math, Science or any subject at all, you can be pretty sure there are other students who do not! Set up your own tutoring service and charge for it. You can also offer tutoring sessions online via chat rooms.

5. Donate Plasma - If you can stand getting your blood drawn then you can do some good and earn some money at the same time. Most places will let you donate once a month so you can pick up an easy $35 to $45 this way.

6. Check to see if you have any unclaimed money - Most states have searchable online databases where you can quickly check to see if you have unclaimed money..

7. Sell Tickets to Your School’s Sporting Events - College basketball and football tickets can be hot items, and students usually get first pick. Buy a couple of extra tickets for big events and sell them to friends and family.

8. Get into a paid internship or a work-study program - If you qualify you can earn money and college credit at the same time.

9. Recycle bottles and cans - If you’ve ever taken a peek into a campus trash can then you’ll know it’s a haven for discarded aluminum cans and plastic soda bottles. You could even get a few friends to go in together on this and split the profits. You’ll be cleaning up your campus, helping the environment, and making money all at the same time.

10. Take Odd Jobs - Put the word out with your friends and family. Let them know you are available to mow their grass, house / pet / baby sit, do light housework, plant flowers, whatever they need. You will be really surprised at how much money you can make doing this. You can set your own hours too, so it will never interfere with your school work.

11. Be a “Fixer-Upper!” - If you can repair computers, leaky faucets, drafty windows or anything else that breaks you can make money doing it for others.

12. Find out what people want and sell it to them - This could be as simple as running to Walmart and picking up cheap colas and chips and re-selling them, or as complex as installing radios and helping other students turn their cars into hybrids to save on gas.

13. Hit up the Sorority and Fraternity Houses on Campus - Ask around and find out if they will let you come in once a week and clean for them. By pitching that every member “would only have to donate X amount” a month you could make quite a bit of money just from swishing and swiping a few toilets. It’s a great way to get social introductions too.

14. Sell Things on Ebay or Craigslist - Make a habit of visiting yard sales, estate sales, auctions, and going through your own garage. Then list your finds online and sell them. You can generate a nice secondary income from this once you learn what you are doing.

15. Take on Seasonal Work: Shovel snow, rake leaves, plant flowers, wrap gifts. You could even put together a list of cheap, “must have” items each season for men and women of different age groups. Then, sell those lists for a dollar or two a piece. Who wouldn’t love to have a quicklist of cheap gift ideas that their Aunt Fanny, little brother, or Mom might want for Christmas?

16. Capitalize on the Holidays - If you know Valentines Day is approaching, get together with your best guy friends and offer to be the person that picks up all the flowers / chocolates and cards that they need. They give you the money, and you deliver it to them - minus a small fee of course!

17. Build a Website or a Blog - If you enjoy being online this one is easy to do. Get signed up with Google Adsense, Amazon.com’s Affiliate Program, and Linkshare, just to name a few. You may never make a ton of money doing this, but you will probably earn enough to buy a few extra cups of coffee each month.

18. Flip Websites - If you are really good at building websites, then consider doing that as a side job. For more information on how to get started flipping websites check out this site, and this site.

19. Be a Personal Trainer - Most campuses have free gyms for students - but not all students know how to use the equipment! Stick up some flyers, and hang around the gym. You can offer your services as a spotter, and instructor, to those up -and- coming gym rats.

20. Check out your school’s Psych program, and volunteer to take part in their studies - If you are willing to let them pick your brain or study your latent Oedipus complex, you could make a fair amount of money each month.

21. Offer to be an assistant to your professor - Some departments will hire students to assist professors in grading papers, making photocopies, doing research etc.

22. Look for on-campus jobs - One of the biggest and best ways to make money in college is to look for an on-campus job. Check out the library, be a security escort, or even a parking attendant. Many of these jobs come with discounted tuition so they are snapped up quickly. If you can’t manage to get a job on campus your freshman year, decide what you want to do and start lobbying for it - find out how to sign up so that you can get a good deal on your tuition the next year.

23. Deliver Newspapers - Yes, it’s early in the morning, but you can make several hundred dollars a month delivering newspapers. It’s also safe to assume that your hours will not conflict with any of your class schedules!

24. Sell Your Video Game Accounts - If you love playing online games and you can level your characters or make gold quickly, then you can make a decent amount of money doing it as a side business. Besides, learning to set the prices of online auction houses is an excellent compliment to an economics class!

25. Become a Model - Campus Art Departments usually need models, and contrary to popular belief, you don’t have to be naked to do it - mostly they want you dressed, and sitting, standing, or posing.

26. Run a Car Wash - Get together with some friends once a month, hold a car wash, and split the profits.

27. Create a Calendar - If you belong to any on-campus organizations, offer to create a yearly calendar for them. You can have them printed cheaply online, and sell them at a profit. Donate a portion of the profits to the organization, and keep the rest.

28. Sell T-Shirts - If you have a witty idea for a T-shirt you can design and sell it on Zazzle.com. Tell everyone you know about them, and you earn a percentage of the sale when they log on and buy one.

29. Teach a Mini-course - Everyone at college is there to learn, and if you have a specific skill like writing, power-leveling video game characters, flipping websites, even water skiing or knitting, then chances are other students would be willing to pay you a small amount to learn that skill. So, set up your own mini-instruction course, meet twice a month and charge a reasonable fee.

30. Take Notes in Class and Sell Them - You’re sitting in class and taking notes anyway, right? Offer to sell your notes to your classmates. Many students who take notes on their own would still be willing to buy yours if you organize them well. After all, you may catch something they missed, and an extra study aid is always valuable before a final. This is one way to make money and good grades at the same time!

31. Work your network - When you need extra money, start by talking to the people you know. Find out if they know anyone who is hiring, or if they have any creative ideas for making money.

This list of ways college students can make extra money is part of the College Student Money Guide.
Related Articles

* College Student Money Guide - Financial Tips for Student Success
* 5 Inexpensive Ways To Have Fun In College
* Great Small Business Ideas for College Students
* College Student Savings – How to Get the most out of Student Discounts
* Best Checking Accounts For College Students

Written by Connie Brooks · Filed Under College, College Money Guide, Entrepreneur


5,494 posted on 08/15/2008 11:02:44 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

25 Frugal Ways To Reuse Everyday Household Items.

Posted by david | August 12, 2008

As many of you know, I also run a blog about the environment and sustainability. And while I rarely cross-promote articles, I decided that this post (originally on the other site back in June) could probably come in handy over here, with the economy the way it is and the growing concern about the environment. People are looking for more ways to save money and reduce the amount of trash they throw away, and if you look hard enough, there are a ton of things that come into our houses that we can reuse for multiple purposes! Here are 25 that I came up with; what would you add to the list?

Milk jugs (gallon or 1/2 gallon plastic) - Clothespin holder after you cut the top off and hang from your clothesline.

Plastic soda or water bottles - Can be used as kids banks after a nice paint job; a cold pack to be stored in the freezer; with some small holes in it, fill with bird seed and you have a nice bird feeder.

Spaghetti jars - small planters for around the home.

Film canister - Cut a slit in the side and you have a holder for a roll of stamps.

Beer bottle caps - You could pick up some small magnets and some glue at a craft store and make custom refrigerator magnets.

Glass bottles - pick up a light bulb fixture and you have a new lamp; can be used for vases, decorative grass holders.

Old t-shirts - rags for cleaning up around the house; sew a couple of your favorites into a pillow.

Shoe and delivery boxes - storage containers, file boxes, etc - no need to waste money on plastic containers from the container store. Every box in my closet is a reused cardboard one!

Toilet paper roll - extension cord organizer; stuff with paper and some alcohol to make a fire starter.

Sunday comics - wrapping paper. You would never have to buy wrapping paper again if you saved this all year!

An old garden hose - make a soaker hose - poke holes throughout, seal off other end, lay in garden; bucket handle,

Baby jars - votive candle holders; storing spices or seeds.

Toothbrushes - bathroom scrubbers; clothing stain scrubbers.

Mailing tubes - cut several of them to the same length, assemble into a wine rack.

Wine corks - soaked in alcohol, they make a good fire-starter.

CD’s - one-of-a-kind drink coasters (paint, cover with paper, etc).

Altoids tins - These tins are the perfect size to make small emergency kits for camping or to keep in your car; basic sewing kits for college kids.

Shredded paper - Makes great packing material for shipping gifts; also makes good packing material for when you are moving.

Old jeans - cut up and sew into squares full of padding to make pot holders.

Tires - build an earthship! Or, maybe just a tire swing.

Old shoes - send to Nike so the rubber can be turned into new playgrounds.

Bath mat - folded just right, can be used as a new floor mop!

Shower curtain - drop cloth for painting; cover the air conditioner during winter?

Mason canning jars - canning, obviously, but they also make great drinking glasses.

Paper - Be sure to use both sides of paper in the house. Just cut up “once used” paper and make notepads with the blank sides!

So what would you add?
Posted under Frugal |

http://www.mytwodollars.com/2008/08/12/25-frugal-ways-to-reuse-everyday-household-items/


5,495 posted on 08/15/2008 11:19:53 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.mytwodollars.com/

Home Gardening: What, How, And When To Plant In Your Growing Region.
Posted by david | August 14, 2008 | 20 Comments

With prices on just about everything heading skyward, many people are starting to look to their backyard to provide some of the food for their family. I remember when I was a kid that my mom had a big garden that we got tomatoes, cucumbers, lettuce, herbs, squash, etc. from - you name the vegetable and at some point she was growing it in the garden. Over the years the garden got less and less use as our lives got busier, but I sure wish I had learned more about gardening when I got older, as I have to learn it from scratch now! From figuring out the growing season, learning when to plant what, and how to maintain the plants, it can all be very confusing. Luckily I came across an article at Sunset Magazine that had a “how-to” and a growing schedule for all regions west of the Mississippi in the USA, which is going to come in very handy as we start putting together our garden. (Here is another page with more charts for a few more regions) Here is what the guide says for my region, the Rocky Mountains:

SEPTEMBER

Harvest all warm-season crops (corn, cucumbers, melons, squash, zucchini)
Note: Pick everything that is ready before killing frost is expected; for light frost, protect chiles and tomatoes with floating row covers.

OCTOBER

Plant:
• Barley
• Garlic
• Wheat

MARCH

Enrich soil:
• Add compost & fertilizer

Plant:
• Chives
• Onions (sets)
• Potatoes

APRIL

Plant:
• Hop vines
• Oregano
• Peppermint
• Potatoes
• Hardy rosemary (’Arp’ is the most cold-tolerant; it overwinters if temps don’t go below -10°)

MAY

Plant, after danger of frost is past:
• Basil (seedlings; through Jun)
• Chiles (seedlings; through Jun)
• Corn (from seed)
• Cucumbers (seedlings; through Jun)
• Edamame (seed; mid-May through early Jun)
• Lemongrass (seed)
• Marjoram (through Jun)
• Melons (seedlings; through Jun)
• Squash (seedlings; through)
• Tomatoes (seedlings; through Jun)
• Zucchini (seedlings; through Jun)

JUNE

Plant:
• Eureka lemon in container (bring inside during winter)
• Lemongrass (divisions)

JULY

Harvest:
• Garlic
• Herbs
• Potatoes

AUGUST

Harvest:
• Early warm-season crops (beans, cucumbers, early tomatoes)
• Barley (early Aug)
• Hops (late Aug through early Sep)

* May be planted any time of year

How convenient is that? That list will be taped in the garage and on the refrigerator right away so I can be sure to be ready for our raised bed garden I am building. Sure, we might have to uproot everything at some point if we end up buying a house, but I am willing to take that risk - after all, we still have to live our lives as usual. We already have a tomato plant growing in the front yard that is providing beautiful tomatoes every week for our salad. It doesn’t seem to be that difficult to grow them, but I imagine with many different plants thing will get a little more complicated. So glad I found that list, and make sure you go check out your region’s growing list and schedule!

Looking for more inspiration and ideas for growing your own food at home? Check out these personal finance bloggers who are doing just that!

@ That One Caveman - Frugally Grow Vegetables in a Small Space with Your Container Garden.

@ Frugal Dad - How to Build a Square Foot Garden.

@ Blueprint For Financial Prosperity - Garden Progress Update (Plus Bonus Video!)

@ Being Frugal - My Square-Foot Garden Overfloweth

@ Remodeling This Life - Picking Fruit

Photo by D&J Huber

Posted under Lifestyle | 20 Comments


5,496 posted on 08/15/2008 11:23:27 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

1. Clotted Cream-Britain
Posted by: “Dorie”

Clotted Cream-Britain

Ingredients:
2 Cups Heavy Cream
Directions:
Pour cream into a shallow pan. Heat the pan, gently, to about 82C (180F) and hold at this temperature for approximately 1 hour. When the surface cream has developed a thick, rich, yellow wrinkled crust, Turn off the heat and allow the pans to cool slowly.
Once cold, skim the cream off and serve with scones, fruit or fruit pies.

Dorie
http://groups.yahoo.com/group/Momsmenuplan/

________________________________________________________________________
________________________________________________________________________
2. Scandinavian Meatloaf
Posted by: “*~Tamara~*”

Scandinavian Meatloaf

4 Bacon, Strips
3 tb Bread Crumbs
3 Hard Cooked Eggs, Peeled
1 md onion, Chopped
2 tb Parsley, Chopped
1/2 lb Ground pork, Lean
1 ts Mustard, Prepared
1/2 lb Ground beef, Lean
3 tb Water, Cold
4 tb Vegetable Oil
2 lg Eggs
1 c beef Broth
1/2 ts salt
1 ts Paprika

SAUCE;
1/4 c Water, Hot
1 ts Cornstarch
1/4 c Water
1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
Flavor with salt, praprika, mustard, and parsley. Blend ingredients
thoroughly. Flatten out meat mixture in the shape of a square, (8 X
8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes.

While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

________________________________________________________________________
________________________________________________________________________
3. India-Prawn A La Goa
Posted by: “*~Tamara~*”

India-Prawn A La Goa

13 ounces fresh peeled prawns
1/4 teaspoon salt
1 tablespoon cider vinegar
3 floz cooking oil
2 large onions, finely sliced
1 tablespoon garlic paste
2 teaspoons ginger paste
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
13 ounces sieved, canned tomatoes or 10 fl ozs. passata
1 1/2 ounces creamed coconut, cut into small pieces
1 ounce coconut milk powder
8 floz hot water
6 whole fresh green chillies, up to 8
1/2 teaspoon salt
2 tablespoons chopped fresh coriander leaves

Put prawns in a bowl and add salt and vinegar. Mix well and set aside for
30 minutes.
Heat oil over a medium heat and fry onions until they are a light golden
colour. Stir frequently, this will take 8-10 minutes.
Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin,
turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when
the spices will release their flavour.
Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a
slow simmer and stir until coconut is dissolved.
Blend coconut milk powder with hot water and add to prawns. Cover and
simmer for 5 minutes. If you are using tiger prawns allow 8 to 9 minutes.
Add fresh, whole chillies, salt and chopped coriander. Simmer for 2 to 3
minutes and remove from the heat.
Serve with plain boiled rice.

________________________________________________________________________
________________________________________________________________________
4. Moroccan Seven-Spice Mixture
Posted by: “*~Tamara~*”

Moroccan Seven-Spice Mixture

4 tsps. sweet paprika
1/2 tsp. hot paprika
4 tsps. ground cumin
4 tsps. freshly ground black pepper
1 tsp. ground ginger
1/2 tsp. turmeric
1 tsp. ground cinnamon

Combine sweet paprika, hot paprika, cumin, pepper, ginger, turmeric, and cinnamon in a small lidded jar. Shake well to mix.

Makes 5 tbsps.

________________________________________________________________________
________________________________________________________________________
5. Bahamian Soup Dumplings
Posted by: “*~Tamara~*”

Bahamian Soup Dumplings

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut milk

Stir the flour, baking powder, and salt together, then stir in the coconut milk until a dough forms. Drop rounded teaspoonfuls into simmering soup. Let cook for 10 minutes, then cover and cook another 10 minutes.
When ready to serve, take the pot to the table and ladle into generous bowls, 4 dumplings apiece. And pass the hot sauce for people to use according to taste.

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________________________________________________________________________
6. Thai Fried Corn Cakes
Posted by: “*~Tamara~*”

Thai Fried Corn Cakes

2 cups sweet corn kernels
1 egg
1 tablespoon yellow curry paste
2 to 3 tablespoons rice flour
2 tablespoons light soy sauce
1 teaspoon salt
3 tablespoons wheat flour
2 cups vegetable oil

Sauce:
4 tablespoons vinegar
4 tablespoons water
1/4 cup sugar
1 teaspoon salt
1/2 chile, crushed
1/4 cup peanuts
1/4 cup cucumber, thinly sliced

Yellow Curry Paste:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
8 dried chiles
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon chopped lemon grass
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon yellow curry powder

Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon salt. Shape the mixture with your hands to form circular cakes about 1 inch in diameter.
Dip the cakes in the wheat flour and then fry immediately in the very hot oil. (Do not fry more than 6 to 8 cakes at a time or they will not cook properly.)
To make the sauce, bring to a boil the vinegar, water sugar, salt and chile. Let it cool.
Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.

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________________________________________________________________________
7. Assorted Thai Table Condiments
Posted by: “*~Tamara~*”

Assorted Thai Table Condiments

In Thailand the first two condiments below (Nam pla prik and Prik dong) are likely be on every household’s table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste. We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.

Nam pla prik

Put two thirds of a cup of habanero or birdseye chili peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

Prik dong

Put two thirds of a cup of habanero or birdseye chili peppers in a 1 pint jar, and fill with white rice vinegar.

Prik si-iew wan

Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar.

Khing ki mao

Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.

Messages in this topic (1)

This great group is owned by *~Tamara~*


To visit group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/


5,497 posted on 08/15/2008 11:32:11 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
[ Post Reply | Private Reply | To 5451 | View Replies]

To: All

. Sourdough Coconut-Carrot Loaf
Posted by: “david and teresa”


* Exported from MasterCook *

Sourdough Coconut-Carrot Loaf

Recipe By :Rita Davenport.
Serving Size : 0 Preparation Time :0:00
Categories : quick breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 eggs
1/2 cup cooking oil
1 teaspoon vanilla
1/2 cup milk
1/2 cup sourdough starter
2 cups carrots — grated
2 cups coconut — shredded
1 cup raisins
1 cup pecans — chopped
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup sugar

In a large mixing bowl beat eggs until light. Add oil, vanilla, milk and sourdough starter. Mix well. Add carrots, coconut, raisins and pecans. Mix until well blended. Combine dry ingredients and add to the first mixture. Stir just until well blended. Pour batter into a well greased loaf pan. Bake at 350°F (177°C) for hour or until done. Allow to cool 5 minutes before removing from pan. Cool completely, wrap and store several hours before serving.

Makes 1 loaf.

Description:
“For those who love coconut.”
Source:
“sour dough cookery”
S(mc formatted by):
“chef dave”
Copyright:
“April 1977 isbn 0-553-20602-8”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4726 Calories; 253g Fat (46.7% calories from fat); 64g Protein; 586g Carbohydrate; 44g Dietary Fiber; 441mg Cholesterol; 2531mg Sodium. Exchanges: 14 Grain(Starch); 2 Lean Meat; 5 Vegetable; 9 Fruit; 1/2 Non-Fat Milk; 48 Fat; 13 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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8. Sourdough Apricot Bread
Posted by: “david and teresa”


* Exported from MasterCook *

Sourdough Apricot Bread

Recipe By :Rita Davenport.
Serving Size : 0 Preparation Time :0:00
Categories : quick breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup dried apricots — chopped
1/4 cup boiling water
1/2 cup granulated sugar
12 cup brown sugar
3 tablespoons cooking oil
1 egg — beaten
1/2 cup sourdough starter
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nuts — chopped

Soak apricots in boiling water until plump and drain. Combine sugars, oil, egg, sourdough starter and milk. Mix well. Add flour, baking powder, baking soda and salt. Stir in apricots and nuts. Pour into greased loaf pan and bake at 350°F (177°C) for 40 to 50 minutes or until done. Cool 5 minutes and remove from pan. Cool on a wire rack, wrap and store for several hours before slicing.

Makes 1 large loaf or 2 small loaves.

Description:
“Make ahead of time and freeze for unexpected guests”
Source:
“sour dough cookery”
S(mc formatted by):
“chef dave”
Copyright:
“April 1977 isbn 0-553-20602-8”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 8717 Calories; 92g Fat (9.2% calories from fat); 44g Protein; 1998g Carbohydrate; 18g Dietary Fiber; 229mg Cholesterol; 2164mg Sodium. Exchanges: 10 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Fruit; 1/2 Non-Fat Milk; 16 1/2 Fat; 118 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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9. Olive Garden Tomato and Mozzarella Caprese
Posted by: “*~Tamara~*”

Olive Garden Tomato and Mozzarella Caprese


1 pound vine-ripened tomatoes sliced 1/4-inch thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella or buffalo mozzarella
1 tablespoon oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with
balsamic vinegar. Place one basil leaf on top of each tomato slice.
Slice mozzarella and place on top of basil leaves. Sprinkle oregano,
salt and black pepper on cheese and drizzle with the olive oil.

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
From famous restaurants to all the brands you trust and love

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________________________________________________________________________
10. Sourdough Apricot-Oat Bread
Posted by: “david and teresa”


* Exported from MasterCook *

Sourdough Apricot-Oat Bread

Recipe By :Rita Davenport.
Serving Size : 0 Preparation Time :0:00
Categories : quick breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 cups biscuit mix
1 cup rolled oats — uncooked
3/4 cup sugar
1 teaspoon baking powder
1 1/4 cups milk
1 egg — beaten
1/2 cup sourdough starter
3/4 cup dried apricots — chopped
3/4 cup nuts — chopped

In a large bowl combine biscuit mix, rolled oats, sugar and baking powder. In a separate bowl combine milk, egg and sourdough starter. Add to dry ingredients. Blend well. Stir in apricots and nuts. Pour into a well greased loaf pan. Bake at 350°F (177°C) for 1 hour or until done. Cool 10 minutes and remove from pan. Cool on a wire rack, wrap and store several hours before slicing.

Makes 1 loaf.

Description:
“Deliriously moist.”
Source:
“sour dough cookery”
S(mc formatted by):
“chef dave”
Copyright:
“April 1977 isbn 0-553-20602-8”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3200 Calories; 122g Fat (33.5% calories from fat); 72g Protein; 474g Carbohydrate; 34g Dietary Fiber; 259mg Cholesterol; 4178mg Sodium. Exchanges: 16 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 Fruit; 1 Non-Fat Milk; 22 Fat; 10 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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11. Starters——text
Posted by: “david and teresa”


* Exported from MasterCook *

Starters——text

Recipe By :Rita Davenport.
Serving Size : 0 Preparation Time :0:00
Categories : sourdough starters

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

To show how modern and versatile sourdough has become, here are ten different recipes for starters. The old-timer’s idea was to get one good starter, guard it carefully, nourish it to keep it alive and use it indefinitely.
That’s still a good idea, but starters are easy to create in a modern kitchen, so you don’t have to limit yourself to just one. Naturally you will use the Basic Sourdough Starter because it really is basic and the most useful of all. After you get a pot of basic starter bubbling, then try some of the others I have included here.

Starter is the beginning of all sourdough foods. It is important to understand what a sourdough starter is, bow it works and how it is cared for before using the recipes in this book. You will be surprised at how easy it really is. You’ll create and maintain a bubbling aromatic pot of sourdough starter that will become a trusted friend and helper in your kitchen.
To survive in your starter, the yeast needs a warm, but not hot environment, moisture and a continuous food source in the form of a starchy product. Wheat, rye, corn meal, potatoes and rice can all be used to nourish the yeast in your starter.

After measuring out the correct amount of sourdough starter for your recipe, replenish the starter by adding equal portions of flour and water or some bubbly batter mixture before you add other ingredients. Allow to sit overnight in a warm place covered with a cloth or plastic wrap. Return to the refrigerator for storing. Never add anything to your starter except flour and water and a sprinkle of dry yeast when needed to liven up the mixture.
Some people are starting their sourdough starter in home-type cheese and yogurt makers with good results. After fermentation is completed, store in the refrigerator in a covered container.

You’ll soon be mixing and matching different starters with different types of food-another way of expressing your creativity in the kitchen.

Source:
“sour dough cookery”
S(mc formatted by):
“chef dave”
Copyright:
“April 1977 isbn 0-553-20602-8”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Nutr. Assoc. :


To visit group on the web, go to:
http://groups.yahoo.com/group/ARecipe4ALL/


5,498 posted on 08/15/2008 11:49:38 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

1. Hungarian Stew
Posted by: “Beth

Hungarian Stew
Taste of Home
August/September 2008 issue
Page: 51

“As the owner of a fitness center, I rely on a slow cooker many days to
create a wonderful meal for my family.” This hearty stew is chock full
of herbs and spices reminiscent of the old days. Susan Kain, Woodbine,
Maryland

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 30 min. Cook: 8 hours

Ingredients:
4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound lean beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1-1/2 cups hot water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Directions:
Place potatoes and onions in a 3-qt. slow cooker. In a large skillet,
brown meat in oil on all sides. Place over potato mixture.
Pour off excess fat from skillet. Add hot water to the drippings,
stirring to loosen browned bits from pan. Stir in the paprika, salt,
caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover
and cook on low for 7 hours.
Add green peppers and tomatoes; cover and cook 1 hour longer or
until meat and vegetables are tender. With a slotted spoon, transfer
meat and vegetables to a large serving bowl; cover and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold
water until smooth; gradually whisk into the pan. Bring to a boil; cook
and stir for 2 minutes or until thickened. Remove from the heat; whisk
in sour cream. Stir into meat mixture. Yield: 6 servings.

Nutrition Facts
One serving: 1-1/2 cups Calories: 358 Fat: 14 g Saturated Fat: 5 g
Cholesterol: 60 mg Sodium: 446 mg Carbohydrate: 39 g Fiber: 5 g Protein:
20 g

http://www.tasteofhome.com/Recipes/Hungarian-Stew
http://www.tasteofhome.com/Recipes/Hungarian-Stew

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________________________________________________________________________
2a. Sloppy Joe Pasta
Posted by: “Beth

Sloppy Joe Pasta
Casserole Cookbook
Page: 44

Since I found this recipe a few years ago, it’s become a regular part of
my menu plans. My husband and our four kids love this quick-to-fix
dish.—Lynne Leih, Idyllvild, California

SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.

Ingredients:
1 pound ground beef
1 envelope sloppy joe mix
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 package (7 ounces) small shell pasta, cooked and drained
1 cup (8 ounces) 4% cottage cheese
1/2 cup shredded cheddar cheese

Directions:
In a large saucepan, cook beef over medium heat until no longer pink;
drain. Stir in the sloppy joe mix, water, tomato sauce and paste.
Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or
until heated through. Remove from the heat; stir in pasta.
Spoon half into a greased 2-1/2-qt. baking dish. Top with cottage
cheese and remaining pasta mixture. Sprinkle with cheddar cheese. Bake,
uncovered, at 350° for 30-35 minutes or until bubbly and cheese is
melted. Yield: 4-6 servings.

Comments
Re: Sloppy Joe Pasta
i noted the recipe said to cook and drain pasta. pinkhottie must have
missed reading that.

http://www.tasteofhome.com/Recipes/Sloppy-Joe-Pasta
http://www.tasteofhome.com/Recipes/Sloppy-Joe-Pasta

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3a. Beef Potpie with Biscuits
Posted by: “Beth

Beef Potpie with Biscuits
Casserole Cookbook
Page: 44

I’m a stay-at-home mom who home-schools our three daughters, so my days
are very busy. I often rely on meal-in-one casseroles like
this.—Dolores Jensen, Arnold, Missouri

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.

Ingredients:
1-1/2 pounds boneless beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions:
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the vegetables, gravy, thyme and pepper.
Transfer to a greased 9-in. deep-dish pie plate or 11-in. x 7-in. x
2-in. baking dish. Bake, uncovered, at 400° for 25 minutes.
Place the biscuits in a single layer over meat mixture. Bake 10-15
minutes longer or until biscuits are golden brown. Yield: 6-8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 298 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 53 mg Sodium: 775 mg Carbohydrate: 39 g Fiber: 2 g Protein:
26 g

http://www.tasteofhome.com/Recipes/Beef-Potpie-with-Biscuits
http://www.tasteofhome.com/Recipes/Beef-Potpie-with-Biscuits

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4a. Beefy Eggplant Parmigiana
Posted by: “Beth

Beefy Eggplant Parmigiana
Casserole Cookbook
Page: 45

I developed this recipe one summer when my husband planted eggplant and
tomatoes. I was thrilled when this special casserole won high honors at
a national beef contest.—Celeste Copper, Baton rouge, Louisiana

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 70 min. Bake: 35 min. + standing

Ingredients:
1/3 cup chopped onion
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
2 tablespoons vegetable oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/4 cup tomato paste
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
3/4 cup all-purpose flour
1 cup buttermilk
1 medium eggplant, peeled and cut into 3/8-inch slices
Additional vegetable oil
1/2 cup grated Parmesan cheese
1 pound ground beef, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 teaspoons minced fresh parsley

Directions:
In a large saucepan, saute onion, celery, parsley and garlic powder in
oil until tender. Stir in the tomatoes, tomato paste, oregano, 1/2
teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce
heat; cover and simmer for 1 hour. Discard bay leaf.
In a shallow dish, combine flour and remaining salt and pepper.
Place buttermilk in another shallow dish. Dip eggplant in buttermilk,
then in flour mixture.
In a large skillet, cook eggplant in batches in 1 in. of hot oil
until golden brown on each side; drain.
Place half of eggplant in a greased 13-in. x 9-in. x 2-in. baking
dish. Top with half of Parmesan cheese, beef and tomato mixture.
Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant,
Parmesan cheese, beef and tomato mixture.
Bake, uncovered, at 350° for 30 minutes or until heated through.
Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer
or until cheese is melted. Let stand for 10 minutes before serving.
Sprinkle with parsley. Yield: 8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 307 Fat: 15 g Saturated Fat: 7 g
Cholesterol: 49 mg Sodium: 846 mg Carbohydrate: 21 g Fiber: 3 g Protein:
23 g

http://www.tasteofhome.com/Recipes/Beefy-Eggplant-Parmigiana
http://www.tasteofhome.com/Recipes/Beefy-Eggplant-Parmigiana

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5. Slow Cooker Dump and Go Cheesy Chicken
Posted by: “jacqueline

Slow Cooker Dump and Go Cheesy Chicken

6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder

Spray slow cooker with cooking spray. Place chicken breasts inside. In
a medium bowl mix together soup and milk, and pour mixture over
chicken. Season with salt and pepper to taste and garlic powder. Cook
on High for about 6 hours. Note: Do not lift lid while cooking!

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6a. Hamburger Hot Dish
Posted by: “Beth

Hamburger Hot Dish
Casserole Cookbook
Page: 46

Working full-time and attending school part-time leaves me little time
for fancy meals. My family enjoys hearty helpings of this casserole,
alongside a salad, bread and dessert.—Dawn Farris, Pekin, Illinois

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.

Ingredients:
8 ounces uncooked elbow macaroni
1 pound ground beef
12 ounces process cheese (Velveeta), cubed
1-1/2 cups milk
1 cup sliced fresh mushrooms
1 cup diced seeded tomatoes
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
2 tablespoons grated Parmesan cheese

Directions:
Cook macaroni according to package directions. Meanwhile, in a skillet,
cook beef over medium heat until no longer pink; drain. In a large
saucepan, combine cheese and milk. Cook and stir over medium-low heat
until cheese is melted and mixture is smooth. Stir in the beef,
mushrooms, tomatoes, onions and cayenne; remove from the heat.
Drain macaroni and stir into beef mixture. Transfer to a greased
2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover and
stir mixture; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or
until bubbly. Yield: 6-8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 396 Fat: 20 g Saturated Fat: 11 g
Cholesterol: 72 mg Sodium: 621 mg Carbohydrate: 28 g Fiber: 2 g Protein:
26 g

http://www.tasteofhome.com/Recipes/Hamburger-Hot-Dish-2
http://www.tasteofhome.com/Recipes/Hamburger-Hot-Dish-2

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7. Biscuit-Topped Italian Casserole
Posted by: “Beth

Biscuit-Topped Italian Casserole
Casserole Cookbook
Page: 54

A saucy beef and vegetable mixture is topped with herb biscuits to
create a mouth-watering one-dish dinner.—Kathy Ravis, Vermilion,
Ohio

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.

Ingredients:
1 pound ground beef
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 package (10 ounces) frozen mixed vegetables
2 cups (8 ounces) shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

Directions:
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the tomato sauce, water and pepper. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir
in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish,
overlapping slightly; brush with butter and sprinkle with oregano.
Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at
375° for 25-30 minutes or until the biscuits are golden brown. Yield:
6-8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 354 Fat: 17 g Saturated Fat: 10 g
Cholesterol: 71 mg Sodium: 718 mg Carbohydrate: 27 g Fiber: 2 g Protein:
22 g

http://www.tasteofhome.com/Recipes/Biscuit-Topped-Italian-Casserole
http://www.tasteofhome.com/Recipes/Biscuit-Topped-Italian-Casserole

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________________________________________________________________________
8a. Beefy Spinach Noodle Bake
Posted by: “Beth

Beefy Spinach Noodle Bake
Casserole Cookbook
Page: 55

I enjoy trying new, uncomplicated dishes, and when I find a winner like
this, I’m eager to share the recipe. I round out the meal with steamed
buttered carrots and oven-fresh rolls.—Priscilla Gilbert, Indian
Harbour Beach, Florida

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min.

Ingredients:
1 pound ground beef
1 small onion, chopped
4-3/4 cups uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
SPINACH LAYER:
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed
dry
1/4 cup thinly sliced green onions
2 cups (8 ounces) shredded swiss cheese, divided
2/3 cup crushed french-fried onions

Directions:
In a skillet, cook beef and onion over medium heat until meat is no
longer pink; drain. Cook noodles according to package directions; drain.
In a large bowl, combine soup and milk until blended. Stir in beef
mixture and noodles; set aside.
For spinach layer, in a large saucepan, melt butter. Whisk in flour,
paprika, salt, pepper and nutmeg until smooth. Gradually whisk in milk.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir
in spinach and green onions.
In a greased shallow 2-1/2-qt. baking dish, layer half of the beef
mixture and half of the cheese. Top with spinach mixture and remaining
beef mixture. Cover and bake at 375° for 35 minutes. Uncover;
sprinkle with remaining cheese. Top with french-fried onions. Bake 5-10
minutes longer or until cheese is melted. Yield: 6-8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 450 Fat: 26 g Saturated Fat: 13 g
Cholesterol: 104 mg Sodium: 653 mg Carbohydrate: 29 g Fiber: 2 g
Protein: 26 g

http://www.tasteofhome.com/Recipes/Beefy-Spinach-Noodle-Bake
http://www.tasteofhome.com/Recipes/Beefy-Spinach-Noodle-Bake

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9. EASY 10-MINUTE CHICKEN POT PIE
Posted by: “angelkisses51

Source: Perdue Farms Easy 10-Minute Chicken Pot Pie
Simple and delicious! This is the perfect dish for those busy days when
you have no time to cook dinner. This chicken pot pie looks like you
have spent the day in the kitchen preparing this meal.

Serves: 4
Prep. time: 10 minutes
Cooking time: 8-10 minutes

~ 1 package (10 oz.)fully cooked PERDUE® SHORT CUTS® Italian Style
Carved Chicken Breast
~ 1 box (9 or 10 oz.) frozen mixed vegetables
~ 1 can (10 3/4 oz.) condensed cream of potato soup
~ 1/2 cup milk
~ 1 package (10 count)refrigerated buttermilk biscuits

Preheat oven to 450F and spray an 8”x8” casserole dish with no-stick
spray. Cut chicken into bite-size pieces. In a large pot, mix chicken,
vegetables, soup and milk. Heat through. Pour into casserole dish. Place
biscuits in a single layer on top of chicken mixture, starting in the
center (biscuits will not reach all the way to the edge). Bake for 8 to
10 minutes, or until biscuits are browned.

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10. BOSTON BAKED CP BEANS
Posted by: “angelkisses51

Boston Baked Beans

Ingredients:
1 lb dried navy beans
2 onions, chopped
1/2 c brown sugar
1/4 c molasses
1/3 c catsup
1/4 lb bacon, diced
1 tb salt
1 1/2 ts dry mustard
1/4 ts pepper
Soak beans in water overnight. Drain and put all ingredients in cooker.
Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours.
Can also spice it up with a few cloves of garlic, a half teaspoon of
powdered ginger, and a good dash of Worchestershire sauce. As an option,
stir in 1 cup drained pineapple chunks during the last hour of cooking
for a delicious fruity flavor.

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11. CP BEEF RAGOUT
Posted by: “angelkisses51

Beef Ragout

Serves: 6 to 8
Ingredients:
1 1/2 lb Top round, 1 inch thick
1 10 3/4 oz can Condensed cheddar cheese soup
1/4 c Dried minced onion
3 T Tomato paste
1/2 t Lemon pepper seasoning
2 c Small mushrooms, halved
9 oz Frozen Italian green beans
1/2 c Buttermilk
9 oz fettuccine
Trim fat from steak. Cut into 1 inch pieces. Spray a pan, heat over
medium heat and cook the steak, half at a time, until brown. Place meat
in a 3 1/2 or 4 quart crockpot. Combine soup, onion, tomato paste and
lemon pepper in a medium bowl. Pour mixture over meat. Add mushrooms.
Cook on low setting for 8 to 10 hours (or high for 4 to 5 hours). Turn
heat to high. Add frozen green beans and buttermilk. Stir, cover and
cook for 30 minutes more. Meanwhile, cook fettuccine. Serve meat over
fettuccine.

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12. GLAZED CP CORNED BEEF
Posted by: “angelkisses51

Glazed Corned Beef

Serves: 4
Ingredients:
1 3.5-4 lb corned beef brisket
2 tablespoons prepared mustard
1.5 teaspoons cream-style horseradish
2 tablespoons red wine vinegar
1/4 cup molasses
In a slow cooker, cover corned beef with water. Cover and cook on low
10-12 hours or until tender. Drain corned beef; place on a broiler pan
or ovenproof platter. Preheat over to 400F. In a small bowl, combine
mustard, horseradish, vinegar and molasses. Brush on all sides of meat.
Bake, brushing with sauce several times, about 20 minutes or until meat
begins to brown. Cut into thin slices.

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13. CP BANANA BREAD
Posted by: “angelkisses51

Banana Bread

Serves: 4-6
Ingredients:
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another
1/3 of the flour mixture, the rest of the bananas then the last of the
flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and
cover. Place on a rack in the slow cooker. Cover the cooker, but prop
the lid open with a toothpick or a twist of foil to let the excess steam
excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes.
Serve Warm.

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________________________________________________________________________
14. Hamburger and Squash Casserole
Posted by: “xntrkmerecipes

Hamburger and Squash Casserole
By Lynley Owensby and Duncan Shields Description
The monterey Jack cheese is such a light cheese for this recipe, I used all
the vegetables from my garden, A taste you would not expect..

Ingredients
1 1/2 lbs of hamburger
i chopped onion
1 chopped Green pepper
5 Yellow squash sliced
3 zucchini sliced
1 1/2 cups of shredded Monterey Jack cheese

Directions
Fry hamburger until done add Squash, Zucchini, Onions , green peppers saute
until done, Pour mixture into casserole dish, Sprinkle grated Monterey Jack
cheese on top, Put into the oven, Bake at 350 degree

Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr

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________________________________________________________________________

16. Simple Squash Casserole
Posted by: “xntrkmerecipes

Simple Squash Casserole
By Diana Lusker Description
A real crowd pleaser.

Ingredients
8 - 10 yellow squash, peeled & sliced
1 lg. onion, sliced and pulled apart into rings
1/2 - 3/4 stick of butter
salt & pepper to taste
3/4 sleeve of Saltine crackers, crushed
4 - 5 slices American Cheese, torn into strips

Directions
Preheat oven to 350 F. Place squash in pot of boiling water. Bring to boil;
reduce heat, simmer for 15 to 20 minutes, or until squash is almost done.
Drain well. In ungreased 13”x9” baking dish, layer with onions, squash and
butter. Salt and pepper to taste. Cover mixture with strips of American Cheese.
Generously sprinkle top with saltine crackers. Bake, uncovered, until cheese
melts.

Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 6

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________________________________________________________________________
17. *Polish Potato Casserole*
Posted by: “xntrkmerecipes

*Polish Potato Casserole*

1 Tbsp. butter or margarine
2 Tbsp. flour
2 cups skim milk
1/2 tsp. salt
pepper to taste
4 large potatoes, peeled (optional), and thinly sliced
1 large onion, thinly sliced
2 cups shredded cabbage
1/2 lb. kielbasa, sliced

Instructions:
Combine first 5 ingredients to make a white sauce. In a lightly sprayed
casserole, layer 1/3 amount each of sauce, potatoes, onion, cabbage and kielbasa.
Repeat 2 more times, ending with sauce. Bake covered at 350° for 1 hour and
15 minutes until potatoes are tender. Uncover and bake 15 more minutes to
brown.
Recipe source: Make_it_All_Recipe source:

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________________________________________________________________________
18a. Re: BARLEY CASSEROLE - I agree
Posted by: “Brenda” pm ((PDT))

I adore barley too. So thank you for this recipe. Its one that I
copied and look forward to trying.

A low glycemic satisfying food!!!
Barley & Wild rice Pilaf:
Equal parts of dried pearl barley, wild rice, and brown rice. Wash
well. Place in large sauce pan, add in 2:1 liquid to grain - I like
to use chix broth and water combo. Add in salt, onion pwdr, and
season with chopped carrot and celery if desired. Bring to a real
low simmer & cover. Cook 45min. Liquid will be absorbed.
*You can ‘fry’ this using sauteed mushrooms and onions add in a
steamed broccoli.
*Enjoy as is, topped with butter and season as desired.
*Freeze in baggies portion wisse, to later add into soups or stews.
Serve with chicken, turkey, beef, seafood (salmone, or crab cakes!) &
steam or roasted vegetables - its very verstile.

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________________________________________________________________________
19. GROUND BEEF AND POTATO CASSEROLE-TNT
Posted by: “xntrkmerecipes

GROUND BEEF AND POTATO CASSEROLE

1 1/2 lb. ground beef
1/2 env. dry onion soup mix
1 tsp. salt
1/2 tsp. pepper
1 lb. frozen hash brown potatoes
2 tbsp. soy sauce
3/4 c. grated cheese
1 can cream of mushroom soup
1/2 soup can water

Brown meat and drain fat. Put into a large, greased casserole and
sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix
soup, water, salt, pepper, and soy sauce together until well blended.
Pour over meat and potatoes. Cover with foil or lid and bake for 1
hour at 350 degrees. Remove lid and top with grated cheese. Bake
for 15 minutes longer. Serves 6.

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Linda

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________________________________________________________________________
20. Meatball Cassoulet (Crockpot)-TNT
Posted by: “xntrkmerecipes

Meatball Cassoulet (Crockpot)

2 15-ounce cans Great Northern beans, rinsed and drained
2 cups tomato juice
1 12-ounce package frozen cooked Italian meatballs, thawed
8 ounces cooked smoked turkey sausage or Polish sausage, halved
lengthwise and sliced
1 cup finely chopped carrot
1 cup chopped celery
1 cup chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice,
meatballs, sausage, carrot, celery, onion, Worcestershire sauce,
basil, oregano, and paprika.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat
setting for 4 to 4-1/2 hours.

Makes 4 or 5 servings.

From BH&G

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________________________________________________________________________
21. Crockpot chicken stew
Posted by: “wicked”

Crockpot chicken stew with red and green bell peppers, mushrooms, green
onions, bacon, and olives.
Ingredients:
2 tablespoons olive oil
6 slices bacon, diced
8 ounces mushrooms, sliced
1 red bell pepper, cut in 1-inch squares (or use roasted red peppers from
jar)
1 green bell pepper, cut in 1-inch squares
1 bunch green onions sliced in 1/2-inch, about half of green included
4 chicken breast halves, boneless, cut in 1/2- to 1-inch chunks
1 can (4oz) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 (14.5 oz) can tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon pepper or mixture of black and red pepper
Preparation:
Heat olive oil in a large skillet; saute bacon until browned. Add mushrooms,
peppers, and green onions and saute for a minute. Add vinegar and cook 1
minute more, scraping up the browned bits from the bottom of the pan. Set
aside.
Place chicken in a 3 1/2 -quart or larger slow cooker. Add sauteed bacon and
vegetable mixture to the pot, then the olives. Combine the remaining
ingredients in a bowl and mix. Pour over chicken and vegetables in the slow
cooker. Cover and cook on low for 8 to 10 hours.
Serves 3 to 4.

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________________________________________________________________________
22. Carne Guisado
Posted by: “wicked”

Serve this beef stew with warm flour tortillas and hot cooked rice.
Ingredients:
1 pound stew beef
2 tablespoons vegetable oil
2 tablespoons tomato paste
10 1/2 ounces condensed beef broth, undiluted
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
1 or 2 small jalapeno or serrano Chile peppers, chopped
1/2 cup water
2 teaspoons cornstarch, dissolved in a small amount of cold water
Preparation:
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste
[optional], beef broth, salt and pepper, garlic, chili powder, cumin, Chile
peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat
is very tender. Turn to high and dissolve about 2 teaspoons of cornstarch in
small amount of cold water and slowly pour into stew, which is simmering,
until proper thickness of gravy is obtained. Serve with rice and warm
tortillas, if desired.
Serves 4.

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________________________________________________________________________
23. SPINACH AND TURKEY SAUSAGE LASAGNA
Posted by: “angelkisses51

Nutrition Facts
One serving:1 piece
Calories: 279
Fat:11 g
Saturated Fat:6 g
Cholesterol:43 mg
Sodium:664 mg
Carbohydrate:27 g
Fiber:3 g
Protein:19 g
Diabetic Exchange:
2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Spinach and Turkey Sausage Lasagna

Lynette Randleman’s turkey sausage lasagna proves you can layer on great
taste while keeping a luscious comfort food light. My husband likes it
better than the traditional tomato-based version, she adds from Buffalo,
Wyoming.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 1 hour Bake: 55 min. + standing
Ingredients:
3 tablespoons butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fat-free milk
3 ounces reduced-fat cream cheese, cubed
3/4 cup grated Parmesan cheese
1 pound Italian turkey sausage links, casings removed and crumbled
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon fennel seed, crushed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/2 cup white wine or reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed
dry
3/4 cup 2% cottage cheese
1/4 teaspoon ground nutmeg
9 lasagna noodles, cooked, rinsed and drained
1/2 cup shredded part-skim mozzarella cheese
Directions:
In a saucepan, melt butter. Stir in flour, salt and pepper until smooth.
Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes
or until thickened. Stir in cream cheese until melted. Stir in Parmesan
cheese just until melted. Remove from the heat; set aside.
In a large nonstick skillet coated with cooking spray, cook
sausage, onion and garlic over medium heat until sausage is no longer
pink; drain. Stir in oregano, marjoram and fennel; cook for 1 minute.
Add roasted peppers and wine or broth. Bring to a boil. Reduce
heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3
tablespoons. Remove from the heat; set aside. In a small bowl, combine
spinach, cottage cheese and nutmeg; set aside.
Spread 1/2 cup cheese sauce in a 13-in. x 9-in. x 2-in. baking
dish coated with cooking spray. Top with three noodles, half of the
sausage mixture, half of the spinach mixture and 1 cup sauce; repeat
layers. Top with remaining noodles and sauce. Sprinkle with mozzarella
cheese.
Cover and bake at 375° for 40 minutes. Uncover; bake 15-20
minutes longer or until heated through and top is lightly browned. Let
stand for 10 minutes before cutting. Yield: 12 servings.

This is another great group owned by *~Tamara~*


To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/


5,499 posted on 08/16/2008 12:15:04 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
[ Post Reply | Private Reply | To 5451 | View Replies]

To: All

Sweet ‘N’ Tangy Freezer Pickles

2 pounds pickling cucumbers, thinly sliced
3 medium onions, thinly sliced
1 large green pepper, chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed
In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.

Dorie
http://groups.yahoo.com/group/PantryKitchenGourmet_FreezerRecipes/


5,500 posted on 08/16/2008 12:41:03 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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