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 ...
Posted by: “Cyndi
Barbeque Beef on Buns
Servings: Makes 8 to 10 servings
3-to-4-pound chuck roast
2 1/2 cups ketchup
2 1/2 tablespoons Worcestershire sauce
3/4 teaspoon black pepper
1 tablespoon chili powder
1/4 cup vinegar
1/2 cup sugar
1 tablespoon chopped onion
Hamburger buns
Put the chuck roast in a big pot and cover it with water. Bring the water to a boil, and cook until the meat is so tender that it falls apart when you stick a fork in it, about 3 hours.
When the roast is done, drain the water and let the roast cool slightly. Meanwhile, make the sauce. Combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar and onion in a pot, and bring to a boil.
When the roast is cool enough to handle, shred the meat by hand. Pour the sauce over the meat, and refrigerate for several hours.
When ready to serve, reheat the meat on the stove or in a slow cooker. Serve on hamburger buns.
________________________________________________________________________
________________________________________________________________________
2. Hot Dogs ‘N’ Beans
Posted by: “Cyndi
Hot Dogs ‘N’ Beans
Servings: Makes 10 servings
2 (28-ounce) cans and 1 (16-ounce) can pork and beans
1 (1-pound) package hot dogs, halved and cut into 1-inch pieces
1 large onion, chopped
1/2 cup brown sugar
3 tablespoons mustard
4 strips bacon, cooked and crumbled
Combine all ingredients in a slow-cooker. Mix well.
Cover and cook on Low for 7 to 8 hours.
Post message: crockpot-recipes@yahoogroups.com
Beef Stew
(Received from another canning group, not sure which one.)
4 to 5 lb beef stew meat, cut into 1 1/2 inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)
1 cup lima beans, fresh or frozen
1 cup peas, fresh or frozen
1 turnip, cubed
1 Tbsp Worcestershire sauce
1 1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper water or beef broth
Prepare pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Brown meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water (or broth). Bring stew to a boil. Remove from heat.
Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Makes about 8 quarts or 16 pints
NOTE: thicken stew on reheat with a flour roux or gravy mix. I use beef broth.
Tina
Owner - Creative Cutie Recipes http://groups.yahoo.com/group/CreativeCutiesRecipes Join us!
Posted by: “KittyHawk”
Sweet Dough Master Mix
1 cup sugar
1 tsp salt
3 packages active dry yeast
8 to 9 cups all purpose flour
2 cups milk
1 cup butter or margarine
2 eggs
In large bowl, combine sugar, salt, yeast and 2 cups flour. In 2 quart
saucepan over
low heat, slowly heat milk and butter until very warm (120 to 130
degrees F.).
(Butter does not need to melt.) With mixer at low speed, gradually beat
liquid into dry
ingredients. Increase speed to medium; beat 2 minutes more, occasionally
scraping
bowl with rubber spatula.
Beat in eggs and 2 cups flour; continue beating 2 minutes, occasionally
scraping bowl.
With spoon, stir in enough additional flour (about 4 1/4 cups) to make a
soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic,
about 10 minutes.
Shape into a ball.
Turn over in greased large bowl to grease top. Cover; let rise in warm
place until dough
is doubled, about 1 hour.
Punch down dough. On lightly floured surface, divide into pieces as
recipes direct.
Cover; let rise 15 minutes.
RAISIN BREAD
Makes 1 loaf
1/3 Sweet dough
3/4 cup raisins
Prepare Sweet Dough. Grease 9” by 5” loaf pan. Roll dough piece into 12”
by 9” rectangle.
Sprinkle raisins on dough.
From 9 inch end, roll dough jelly-roll fashion; pinch seam to seal.
Press ends to seal and
tuck under; place, seam side down, in pan
Cover; let rise until doubled, about 1 1/2 hours. Preheat oven to 350
degrees F. Bake 35
minutes or until loaf sounds hollow when tapped. Let cool on rack.
TURTLE BREAD
Makes 1 loaf
1/4 Sweet Dough
1 egg
water
Prepare Sweet Dough. Cut off 1/2 cup piece from dough; set aside. Shape
remaining piece
into 5 inch oval ball. Place on greased cookie sheet.
Roll reserved piece into 7 inch rope. From rope cut 2 inch piece for
head; with scissors, snip
eyes and mouth. Cut four 1 inch legs from rope; snip toes. Make pointed
tail with remainder.
Assemble body and shape shell.
Beat egg with a little water; brush turtle; let rise until doubled.
Preheat oven to 375 degrees F.
Bake 20 to 25 minutes until browned.
HOT CROSS BUNS
Makes 12 buns
1/2 Sweet Dough
1/2 cup dark seedless raisins
1/3 cup chopped candied orange peel
1 egg yolk
1 teaspoon water
Sugar icing:
3/4 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon butter, softened
1/2 teaspoon lemon juice
Grease a 13” by 9” baking pan. Into dough knead raisins and peel. Divide
dough into 12
pieces; shape into balls; place evenly in pan. Cover with towel; let
rise in warm place,
away from draft, until doubled, about 1 hour. Preheat oven to 350 degrees F.
In small bowl, combine egg yolk with water. Brush buns with egg yolk
mixture. Bake buns
30 minutes or until brown and glazed.
Meanwhile, prepare icing: In small bowl with mixer at low speed, beat
all ingredients until
smooth. Make icing cross on buns. Serve warm.
KOLACKY
Makes 12 coffeecake servings
1/4 Sweet Dough
Kolacky toppings (below)
Prepare Sweet Dough. On lightly floured board with lightly floured
rolling pin, roll Sweet
dough into a 12 inch circle; place the circle on a greased cookie sheet
and let it rise until
it has nearly tripled in volume, about 1 1/2 hours.
Meanwhile, prepare Kolacky Toppings.
Preheat oven to 375 degrees F. With hands, firmly press raised dough to
within 1/2 inch
of edges, being sure that you have pressed out all large bubbles. With
back of knife,
lightly mark pressed dough into 6 wedge-shaped sections.
4. Into each section, spoon one of toppings; spread evenly to fill
section. Bake 20 to 25
minutes.
Kolacky Toppings:
BLUEBERRY: In small bowl, stir 1/3 cup canned blueberry pie filling and
1/4 teaspoon
grated lemon peel until mixed. (Use leftover filling on ice cream).
CHERRY: In small bowl, stir 1/2 cup canned cherry pie filling and 1
tablespoon shredded
coconut until mixed. (Use leftover filling on ice cream.)
CREAM CHEESE: In small bowl, stir one 3-ounce package cream cheese,
softened, 1
tablespoon sugar, 1 tablespoon milk and 1/8 teaspoon ground cinnamon
until mixture is
smooth,
LEMON: Prepare one 3 1/4 - to 3 5/8 ounce package lemon pudding mix as
label directs.
Set aside 1/3 cup lemon pudding mixture for Kolacky. Pour remaining
mixture into 3
dessert dishes and refrigerate to serve another day.
ORANGE: Use 1/4 cup orange marmalade.
PINEAPPLE: In small bowl, stir 3/4 cup pineapple preserves, 1 tablespoon
chopped
California walnuts and 1/8 teaspoon salt until mixed.
INDIVIDUAL KOLACKY: Cut Sweet Dough into 8 pieces; shape into balls.
Place balls
on 2 greased cookie sheets, 3 inches apart. Cover; let rise about 1 1/2
hours. Meanwhile,
prepare only 2 Kolacky Toppings (above). Pat balls to make 4 inch
circles with 1/4 inch
rim around edges; fill each with 1 tablespoon topping. Bake as above 15
minutes.
Makes 8 coffeecake servings
1/4 Sweet Dough
1 - 8 ounce package dried apricots
3/4 cup water
1/4 cup sugar
1/4 teaspoon ground cinnamon
Glaze:
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 teaspoons water
Prepare Sweet Dough. In 2 quart saucepan over medium heat. Heat apricots
and water
to boiling. Reduce heat to low; cover; simmer 30 minutes.
In covered blender container at high speed. Blend apricots, sugar and
cinnamon until
smooth (if mixture is too tart, add more sugar to taste).
Grease large cookie sheet. On lightly floured surface with floured
rolling pin, roll dough
into 15” by 12” rectangle. Place on sheet.
Spread apricot mixture in 4 inch wide strip lengthwise down center of
dough rectangle.
With knife, cut dough on sides of mixture crosswise into 1 inch wide
strips; fold strips
alternately across mixture.
Cover; let rise in warm place, away from draft, until doubled, about 1
hour. Preheat oven
to 375 degrees F. Bake cake 20 minutes or until golden.
Cool on sheet on wire rack 15 minutes. Meanwhile, in small bowl, combine
glaze
ingredients and stir until smooth. Drizzle over cake.
FRUITED BRAID
Makes 1 loaf
1/2 Sweet Dough
1 cup golden raisins
3/4 cup finely chopped candied orange peel
1/4 cup finely chopped candied citron
1 tablespoon all-purpose flour
1 egg yolk, slightly beaten
1/2 cup confectioners’ sugar
1 tablespoon water
Prepare Sweet Dough. Grease large cookie sheet. Cut dough into 3 pieces.
Roll each
dough piece into a 12” by 4” strip.
In medium bowl, toss raisins, orange peel and citron with flour. Spread
1/3 of mixture
lengthwise on center of each strip; brush edges with egg yolk. Fold
edges of each strip
over fruit and each other, forming a roll; pinch seams to seal. On
greased cookie sheet,
braid the 3 rolls, tucking ends under. Cover; let rise until doubled,
about 1 hour. Brush
braid with beaten egg yolk.
Preheat oven to 350 degrees F. Bake 35 minutes or until golden and loaf
sounds hollow
when tapped. Remove to cool on wire rack. In small bowl, mix sugar and
water; brush
over braid.
CINNAMON ROLLS
Makes 15 rolls
1/2 Sweet Dough
1/2 cup packed light brown sugar
1/2 cup pecans, chopped
1/2 cup dark seedless raisins
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Sugar Glaze (below) (optional)
Prepare sweet Dough. Grease well 13” by 9” baking pan. In small bowl,
combine brown
sugar, pecans, raisins and cinnamon; set aside. Roll dough into 18” by
12” rectangle.
Brush with melted butter; sprinkle with sugar mixture.
Starting at an 18 inch side, roll dough jelly roll fashion. Pinch seam
to seal. With roll seam
side down, cut dough crosswise into 15 slices; place in pan, cut side
down. Cover; let rise
in warm place until doubled, about 40 minutes.
Preheat oven to 400 degrees F. Bake 25 minutes or until lightly browned.
Cool slightly in
pan on wire rack. Spread with glaze. To serve: Pull apart with forks.
Sugar Glaze: In small bowl, stir 2 cups confectioners’ sugar, 1/2
teaspoon vanilla extract
and about 3 tablespoons water until smooth.
LEMON BUBBLE RING
Makes 1 loaf
2 packages active dry yeast
1 teaspoon salt
5 to 6 cups all-purpose flour
sugar
1 1/2 cups milk
butter or margarine
2 eggs
grated peel from 2 lemons
1/4 teaspoon ground mace
In large bowl, combine yeast, salt, 2 cups flour and 1/2 cup sugar. In
1-quart saucepan
over low heat, heat milk and 1/4 cup butter until very warm. (Butter
does not need to
melt.)
With mixer at low speed, beat liquid into dry ingredients. Add eggs; at
medium speed,
beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in
1/2 cup flour or
enough to make a thick batter; continue beating 2 minutes. Stir in about
2 cups flour to
make a soft dough.
On floured surface, knead dough until smooth and elastic, about 10
minutes. Shape into
ball; place in greased large bowl, turning to grease top. Cover; let
rise until doubled,
about 1 hour.
In small bowl, combine lemon peel, mace and 1/4 cup sugar; set aside. In
1 quart
saucepan, melt 2 tablespoons butter.
Punch down dough. Turn dough onto lightly floured surface; cover with
bowl; let rest 15
minutes.
Cut dough in half; cut each half into 16 pieces. Shape each piece into a
ball by tucking
ends under.
In greased 10 inch tube pan, place half of balls. Brush with half of
melted butter or
margarine.
Sprinkle balls in tube pan with half of lemon peel mixture.
Put remaining balls in ring, brush with melted butter and sprinkle with
lemon mixture.
Cover with towel; let rise in warm place until doubled, about 45
minutes. (Dough is
doubled when one finger pressed lightly into dough leaves a dent.)
Preheat oven to 350 degrees F. Bake 35 minutes or until golden and bread
sounds hollow
when tapped with fingers. Cool in pan 5 minutes; remove bread from pan
to wire rack
to cool.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Puddings Mixes
Posted by: “KittyHawk”
Puddings Mixes
A We love pudding, too. Making it yourself does save money, especially
if you make
a large batch of instant pudding, and make servings from that. Doing it
this way makes
each serving cost 15 cents as opposed to 25 cents from a store bought
mix. I have
included 4 flavors of pudding recipes.
Vanilla Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container. To
prepare, mix 1/2 cup of
mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then
add 1/2 tsp.
vanilla extract.
Chocolate Pudding Mix
2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 cup mix to 2
cups milk. Heat
and stir constantly while boiling. Cool, then serve.
Coconut Cream Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut 1 tsp. coconut extract
Mix the extract and the shredded coconut in a small bowl until the
extract is absorbed.
Add the coconut to the other ingredients and store in airtight
container. To prepare,
add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling.
Cool, then serve.
Butterscotch Pudding Mix
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container. To prepare, add 1/2 cup mix to 2
cups milk. Heat
and stir constantly while boiling. Cool, then serve.
________________________________________________________________________
7e. A B C Muffin Mix
Posted by: “KittyHawk”
A B C Muffin Mix
Stir together well - breaking up lumps:
18 cups flour
5 cups sugar (or equivalent substitute)
2 1/4 cups buttermilk blend or non fat dry milk
6 Tbsp baking powder
2 Tbsp baking soda
2 Tbsp salt
3 Tbsp ground cinnamon
3 tsp ground nutmeg
Store in a large airtight container labeled with the date and contents.
Store this in a cool, dry place. Shelf life is 6 to 8 months. Makes
enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24
muffins as you make them.
To make 24 regular sized muffins:
Preheat oven to 400 degrees F. Coat muffin tins with an oil / lecithin
mixture, grease with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes
and desires. We find them perfectly acceptable without ANY fat, but any
amount of oil can be added up to one cup)
Stir in 5 1/2 cups muffin mix and any additional ingredients (listed on
chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake them for 18 to 20 minutes, or until
muffins are golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on high for 30
seconds per muffin.
These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into
preheated oven:
Streusel topping for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
Type of muffin: Ingredients to add to mix before baking:
Applesauce muffins: 1 cup applesauce omit oil
Apple muffins: 3 cups raw grated carrots, 1 tsp ground cloves, 1 cup
nuts or raisins. Sprinkle with cinnamon and sugar mixture before baking
Apricot muffins: 1 cup chopped dried apricots
Banana muffins: 2 mashed bananas 1 cup walnuts (optional)
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries
Bran Molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups
bran cereal, 1/2 cup molasses and 1 cup raisins
Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts
Carrot muffins: 2 cups grated carrots, 1 cup raisins and 1 1/2 tsp allspice
Cashew muffins: 2 cups unsalted coarsely chopped cashews
Cherry muffins: 2 cups fresh or dried pitted cherries
Chocolate Chip Fudge muffins: 1 1/2 cups cocoa, 1/2 cup sugar, 3 cups
mini chocolate chips
Coconut muffins: 3 C toasted flaked coconut (save some to sprinkle on
the top)
Cranberry Orange muffins: 2 cups chopped fresh or frozen cranberries, 1
cup nuts, 1/2 cup orange juice, 2 Tbsp orange peel
Currant muffins: 1 1/2 cups currants, 1 cup chopped nuts
Date nut muffins: 1 cup chopped dates, 1 cup chopped nuts
Eggnog muffins: 4 tsp rum extract, 2 cups eggnog (omit water from
recipe) before baking, top with mixture of: 2 Tbsp sugar, 1 tsp nutmeg
and 1/2 tsp cinnamon
Fig muffins: 2 cups dried chopped figs, 1 c. chopped walnuts
Fruit muffins: 2 cups dried diced fruit
Garden fresh muffins: 1 cup grated carrots, 1 cup grated zucchini, 1/2
tsp ground cloves
Gingerbread muffins: 2 Tbsp ground ginger, 1/2 cup molasses, 2 cups raisins
Granola muffins: reduce muffin mix to 4 cups and add: 1 1/2 cups
granola. Top with additional granola before baking
Grape Nuts muffins: reduce muffin mix to 4 cups and add: 2 1/2 cups
grape nuts, 1 tsp allspice
Hazelnut muffins: 2 tsp ground cardamom, 2 cups chopped hazelnuts
Incredible Cream Cheese muffins: combine: 2 - 8 oz packages cream
cheese, 1/2 cup sugar and 2 eggs. Drop this mix by Tbsp onto top of
muffins before baking.
Jam muffins: 1 1/2 cups jam or preserves (strawberry, raspberry,
blackberry, cherry), 1 cup chopped nuts (optional)
Kisses and Hugs muffins: 1 1/2 cups cocoa, 1/2 cup sugar. After filling
muffin tins 3/4 full, drop one Hershey’s kiss into the center of each
muffin, pushing down slightly until kiss is covered. Ice cooled muffins
with confectioners sugar and water glaze.
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4
eggs and 1/2 cup chopped nuts
Lemon Poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix,
and 2 Tbsp poppy seeds. Use 4 eggs and omit 1 cup water and replace with
1 cup lemon juice
Mandarin muffins: 2 - 8 1/4 oz cans crushed pineapple (undrained) reduce
water to 1 cup 1 1/2 cups shredded carrots
Maple muffins: 6 Tbsp maple syrup, reduce water to 1-1/2 cups
Marmalade muffins: 1 1/2 cups orange marmalade 1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)
Mincemeat muffins: 1-1/2 cups mincemeat
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts
Oatmeal muffins: reduce muffin mix to 4 cups and add: 1 cup oats use 4
eggs up to 2 cups raisins or grated apples
Orange muffins: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11
oz. each) mandarin oranges, drain use 4 eggs
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches
Pear muffins: 2 cups fresh or one large can (drained) chopped pears
Peanut butter banana muffins: 1 cup peanut butter 1/2 cup chopped
peanuts 3 mashed bananas
Peanut butter & jelly muffins: 1 cup peanut butter 1/2 cup chopped
peanuts drop 1 Tb. jam into each muffin before baking.
Pecan muffins: 2 cups chopped toasted pecans 1 tsp. maple extract
Pineapple muffins: 1 tsp. ground cloves 1 large can crushed pineapple,
drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed
pineapple, drained and raisins 1 cup walnuts, chopped (optional)
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie
spice 1/2 cup each chopped nuts and raisins
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries
Rum raisin muffins: 3 tsp. rum extract or 3 Tbsp. rum before baking, top
with mix of: 2 tsp. sugar 1/2 tsp. cinnamon and 1/2 tsp. nutmeg
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with
mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour
1/2 tsp. each cinnamon/nutmeg
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream
2 cups nuts 2 tsp. grated lemon peel (opt.)
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped
Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz
each) sweet potatoes, mashed, well drained (about 2-1/2 cups)
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup
chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped
1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated
Vanilla muffins: 2 packages vanilla chips
Walnut muffins 1-1/2 cups chopped walnuts
Wheat germ muffins: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water
before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz
each) yogurt — plain or flavored
Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped
nuts (optional)
Squash muffins: 2 cups mashed squash, 1 tbsp pie spice, 1/2 cup each
chopped nuts and raisins
Plum muffins: 2 cups fresh or canned plums; chopped
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Beef Stew
Submitted by: Chris
2 1/2 lbs beef stew meat, cut in 1 inch cubes
1/4 c. Crisco
2 c. water
5 c. carrots, cut into 1/2 in. slices
5 c. cubed, peeled potatoes
1 c. chopped onion
1 c. chopped celery
2 cloves garlic, minced (or more to taste)
1 T. kosher salt
2 t. Worcestershire Sauce
1 t. paprika
1/8 t. fresh ground pepper
1/4 c. all-purpose flour
1/2 c. cold water
In 4-6 qt. kettle brown half the meat at a time in Crisco. (This is where you pack in some full flavor into this dish). In kettle mix meat, water, veggies, and rest of ingredients except flour and water and cook, covered, for 15 minutes. Mix flour and water and add to boiling stew mixture. Cook and stir till bubbly. (mixture will appear thin before canning) Pack into hot jars, distribute the meat and veggies and gravy as evenly as you can, and leave 1 inch of headspace. Adjust lids and rings. Process in pressure canner at 10 lbs pressure for 75 minutes for pints and 90 minutes for quarts. Makes 8 pints. I usually double or triple this recipe. When you are ready to eat this and heat it up, heat it up slow while stirring frequently but gently and flour and water mixture will slowly get thicker as mixture warms up.
Chris’ notes: For my own family, I usually add at least 2-3 bay leaves and other fresh herbs out of our garden for fuller flavor. Make it to suit your tastes.
Posted by: “Tina”
* Canned pepper steak
Exported from MasterCook
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 lbs. London broil — sliced very thin about 1/2 inch wide by 4 inches long
12 green bell peppers — sliced thin
6 large onions — sliced into thin rings
garlic salt to taste
4 cans chopped tomatoes and juice.
lightly sauté beef — onions, and bell peppers together until meat is just barely pink. Add garlic salt to taste and the tomatoes with juice. Heat to boiling.
Fill hot quart jars with pepper steak mixture to within ½ inch of the top of the caning jars.
put on lids and rings and process at 10 pounds pressure for 90 minutes.
Originally posted by Mandy in canning group, message no 676
Tina
Owner - Creative Cutie Recipes http://groups.yahoo.com/group/CreativeCutiesRecipes Join us!
Messages in this topic (5)
________________________________________________________________________
7b. Pie Crusts for the Freezer
Posted by: “KittyHawk”
Pie Crusts for the Freezer
5 pounds of all purpose flour
3 pounds of Crisco shortening
2 1/2 teaspoons of salt (do not add more salt or it will be too salty)
2 cans of cold regular Sprite soft drink (do not use Diet)
In a very large bowl, empty the flour and add salt. Take the shortening
from its container in large spoonfuls and drop into the flour. Use a
pastry blender and cut the shortening into the flour until all the big
chunks are cut down and the shortening begins to all be in very small
bits. Add the Sprite a little bit at a time. You will probably have to
do the final mixing with your hands. Once it can be brought into a
mass, place plastic wrap onto the dough and seal it down to the bowl,
covering the ball of dough not just the bowl. Allow it to rest for one
hour. This step is very important. The texture of the dough changes
during that hour. Form into 18 to 20 balls of dough. Flatten them and
put each one in a sandwich Ziploc bag. Place those bags into large
gallon Ziploc freezer bags and store in the freezer.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
EARRING ORGANIZER. To keep earrings together so you can easily find a
matching pair in the jewelry box, attach a pair to a button. Put the post or
wire of each earring through a button hole and attach the earring back to
secure.
http://www.cheapskatemonthly.com//ed_cheapskate.asp?ID=38993
Posted by: “mrs_hilborn”
I found the greatest cleaner by accident. I make my own laundry
detergent and when I did, I spilled it over the top of the jugs, I set
them in the tub to cool and there was a clean ring where they were
sitting. So I put some in a spray bottle and sprayed the tub, let it
sit for about 5 or 10 minutes and then cleaned it with one of those
sponges with the netting on it (like you would use to clean bugs off
your car) any textured sponge, scrunchie, or textured kitchen scrubber
type would work. It took very little elbow grease and my tub was shiny
clean when I was done! I was amazed, It works better than store bought
cleaners and is dirt cheap.
Here is the recipe (this makes 4 jugs, you can cut the recipe to make
less to try it out:
TRISHA’S HOMEMADE LAUNDRY DETERGENT (and tub/shower cleaner)
1 bar of ivory soap (shread on cheese grater)
1 bar of fels naptha (shread on cheese grater)
4 cups washing soda (do not use baking soda)
3 cups borax (found in laundry aisle)
6 tbsp glycerine (supposed to infuse the oil into the mix so it dont
settle on top and seems to make it thicker) this is optional.
2 tsp tea tree oil.
boil 2 quarts water in large pan on the stove.
add shreaded bar soaps and stir to melt the soap.
add 2 more quarts boiling water, washing soda, and borax, mix well.
pour it into a large bucket with a pour spout.
add glycernine and tea tree oil. stir.
using a funnel (make sure it’s stirred good) pour equal amounts in each
bottle (4 gallon jugs, vinegar or laundry detergent jugs work best,
milk jugs cant handle the boiling water)
then add hot water (doesnt have to be quite boiling) to the jugs but
not full. save room for shaking.
let cool and shake once or twice (or more) a day for a few days to keep
it from getting too gloppy.
Shake before using.
Add 1/4-1/2 cup per load of laundry, depending on how badly the clothes
are soiled.
Safe for use in HE washers.
Pour into spray bottle for use on tubs and sinks to remove soap scum.
If too thick, just add a little hot water, and shake before using.
Does not work on grease (kitchen use) Trust me, I tried! (but my other
cleaner does)
Use white vinegar in the rinse cycle for fabric softener.
TRISHA’S ALL PURPOSE CLEANER:
Fill spray bottle with 1/2 white vinegar and 1/2 water, add 30-50 drops
of tea tree oil (vinegar and tea tree oil are both disinfectants) you
can add about 1/2 tsp liquid dish soap for added cleaning but it really
isn’t necessary. This disinfects, cleans grime and grease and shines. I
use it just about everywhere, kitchen counters, sinks, stove (use a
little baking soda and the spray for burnt on or difficult stove
messes) I use it in the bathroom (not anymore in the tub but I used to
use it with some baking soda and it worked great but needed more elbow
grease.)I use it to clean the sink, toilet (inside and out) and
mirrors. It is the best all around cleaner I have ever used and is so
much cheaper.
Making these mixes/cleaners I save about $25 a month on cleaners,
detergents and softeners!!!
http://groups.yahoo.com/group/WasteNothing/
Pretty drip catchers for your cups, from scraps.
[LOL, I see them as pillows and place mats....granny]
http://www.frugalsewing.com/Projects/CoffeeThings/coffeethings.html
Welcome to FrugalSewing.com - frugal sewing; recycle, reuse, reduce; & passing on the art of sewing via collaboration.
-Projects/How-To’s-Links-Puzzles/Games- Message Boards-Sewing Dictionary-Frugal Sewing Blog- Bookstore-Contact-
Excellent ideas...........
Soldiers Angles needs 18,000 blankets to send to our service people in Iraq and Afghanistan. They’ve dubbed their effort “Wrapped in Holiday Spirit.” They offer no-sew options, but this might be a good way to use up some of your scraps - patchwork top with a fleece backing or a traditional quilt with batting and a backing. Have fun with this and know you’re making a difference in someone’s life. Enjoy gift giving this year without spening much if any money at all. Click on the photo above to get to their site.
http://soldiersangels.org/index.php?page=holidays-for-heroes
http://frugaldad.com/2008/08/14/how-to-be-a-frugal-college-student/
[go to link for live links]
How to Be a Frugal College Student
Posted: 14 Aug 2008 06:00 AM CDT
collegecampus081408.jpg
Photo by Hey Paul
With summer winding to a close many families are beginning the annual back-to-school trek with cars loaded down with dorm room goodies and eager college-bound students. College is one of the more exciting phases of young adulthood, but unfortunately it has also become one of the most expensive. Opportunities abound on college campuses to separate you and your money, and being a frugal college student can be potentially damaging to your social life. Here are a few strategies for getting off on the right frugal foot without being the resident party-pooper.
Student Loans
With rising tuition costs making a college degree as expensive as a small home, many families are turning to student loans to finance education. I’ve heard many families express that student loans are the “only option,” and when I was heading off to school I felt the same way. However, hindsight has helped to change my views on student loans, and recognize that there are other options.
First of all, loans may not be required if you opt to attend an in-state, public institution. It may not be the college you dreamed of attending as a kid, but chances are it is more than adequate in terms of the educational opportunities offered. I chose to go out of state myself, and that single decision added thousands to my tuition that could have been avoided by staying closer to home.
Room and Board
College dorms are not exactly known for four-star lodging, but are often much cheaper than off-campus housing and typically include a meal plan. Speaking of meal plans, if you are the type who just refuses to eat anything cooked in a cafeteria you may do better to skip the meal plan and load up on Ramen noodles. Just remember, there is a trade off for eating on the cheap–your health. Unless you want to experience the “Freshman Fifteen,” or worse, I’d recommend sticking to the meal plan and eating a variety of fruits and vegetables with each meal, as a rule. Easier said than done with no less than seventeen pizza places within five miles of campus! And believe me, I made my share of late-night runs to Taco Bell!
Later in your matriculation you may find that joining up with roommates to split the costs of an off-campus apartment is cheaper than staying alone. If you go this route, be sure to fully investigate individual college housing contracts so you aren’t on the hook for a roommate who has a change of heart and goes home half way through the semester.
A Word About Credit Cards
Next to football fans, the loudest group you will find on your campus may be those soliciting credit card applications. If I should ever be in charge of a school one day (not likely) one of the first things I would do is end the agreement than allows credit card companies to sign up students on my campus in exchange for a free t-shirt. I don’t think credit cards are evil, but I do think they should be avoided in college. Don’t fall for the “you need to build your credit” sales pitch–there will be plenty of time for that later when you have a solid job and can afford to repay your debts. Because I was strapped for cash while away at school I accepted a credit card to fund “life expenses” such as groceries, gas, and occasionally the utility bill! I left school with a free t-shirt and a pile of debt as souvenirs.
Entertainment
One of the perks of being around a college campus is that there are no shortages of opportunities for free or low-cost entertainment. Check out bulletin boards and websites at student unions or near the campus bookstore to stay up on the entertainment offerings around campus. Many times schools will offer free outdoor movies, or guest speakers. When my wife (then girlfriend) and I were in college our first date was attending a motivational talk by the real life subject of the movie Rudy, Dan “Rudy” Ruettiger. As a football junkie, and a sucker for a motivational talk, this was right up my alley. I knew my wife was “the one” when she agreed to wait nearly two hours for a chance to meet “Rudy” and get my book autographed.
Keep your college ID on you when out and about your college town. Many stores and restaurants offer a nice discount to college students, especially around back to school shopping times when students are loading up on textbooks and other supplies.
Start a Savings Plan
One of my favorite lines from a great Chinese proverb reads, “The best time to plant a tree is twenty years ago.” As I sit here some thirteen years after my freshman year of college it is easy to play the “what if” game. What if I had started saving a little money all those years ago. I spent most of my college years broke, and working just to keep the lights in my apartment on and gas in my tank. At the time the last thing on my mind was trying to save money. After all, how much could I have really saved? Open a savings account and try to save 10% of any earnings, or $5 a week, or $25 a month. Don’t be overly concerned with the amount you are saving, just start saving something, consistently, to reinforce the idea that saving money is a good habit to develop at a young age.
Early Frugal Living
It is difficult when you are young to fully appreciate the benefits of living frugal. However, many special life events will likely occur in the decade after graduation. Most of you will get married, start a family and a new career, and maybe even buy your first home. Resist the temptation to saddle yourself with debt during your college years so you can enjoy these life experiences debt free.
Other “Back to School” Series Articles from The Life Skills Network:
* Monday - College Housing Contract Basics
* Tuesday - Back to School Savings Challenge
* Wednesday - 17 Good Habits for Successful Life
* Friday - Simple Mom and Marc and Angel Hack Life
Post from: Frugal Dad
Posted by: “Jessie
Lemon Cake Top Pudding
Ingredients
3 Tbsp. Flour
3/4 cup sugar
2 Tbsp. Margarine, softened
2 egg yolks, beaten
1 cup milk
1/3 cup lemon juice
2 egg whites, stiffly beaten
Directions
Cream flour, sugar and margarine together in bowl. Add egg yolks, milk
and lemon juice, mixing well. Fold in egg whites. Pour into 8 inch
baking dish. Place in large pan of hot water. Bake at 375 degrees F
for 40 minutes. Yield: 4 servings.
Source Unknown
________________________________________________________________________
________________________________________________________________________
7. Fwd: [Scalloped Pineapple
Posted by: “Jessie
Scalloped Pineapple
Ingredients
4 cups white bread (8 slices), cubed
1 cup sugar
3 eggs, beaten
1 cup melted margarine
1 cup crushed pineapple, well drained
1/2 cup milk
Directions
Mix everything together. Bake at 350 degrees F in glass, Pyrex or
Corning Ware dish for 45-55 minutes. Good with ham or turkey!
Source Unknown
To visit group on the web, go to:
http://groups.yahoo.com/group/FunOnABudget/
Where do you get tea tree oil? I don’t remember ever seeing it.
1. Breadstick Bones
Posted by: “*~Tamara~*”
Breadstick Bones
Twist refrigerated breadsticks into bone shapes for a hauntingly delicious Halloween snack.
1 can (7 oz) Pillsbury refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated
Heat oven to 375 F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist). Brush breadsticks with egg white. Sprinkle with cheese and basil. Bake 12 to 14 minutes or until golden brown. Serve warm “bones” with warm pizza sauce for dipping.
High Altitude (3500-6500 ft): No change.
Source: Pillsbury
http://groups.yahoo.com/group/Holiday_Express/
From recipes and gift mixes to crafts....all holidays and parties
________________________________________________________________________
________________________________________________________________________
2a. Honey Granola Bread
Posted by: “Beth
Honey Granola Bread
Light & Tasty
After years of making whole-grain loaves, Erika Pimper discovered a
bread recipe that she thinks rises above all the rest. “This hearty
bread taste great toasted, too. Granola adds to the nutty texture,” she
writes from Brigham City, Utah.
SERVINGS: 32
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 30 min.
Ingredients:
3-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1-3/4 cups fat-free milk
1/2 cup plus 2 tablespoons honey
1/3 cup butter
2 eggs
2 cups whole wheat flour
1 cup reduced-fat granola without raisins
1 cup rye flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup slivered almonds, toasted and chopped
Directions:
In a large mixing bowl, combine 2 cups all-purpose flour, yeast and
salt. In a saucepan, heat the milk, honey and butter to 120°-130°.
Add to dry ingredients; beat just until moistened. Add eggs; beat until
smooth. Stir in whole wheat flour and enough remaining all-purpose flour
to form a soft dough (dough will be sticky). Stir in the granola, rye
flour, cornmeal, oats and almonds.
Turn dough onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface. Divide in half; cover
and let rest for 10 minutes. Shape each portion into a ball. Place on a
greased baking sheet; flatten into 5-in. circles. Cover and let rise in
a warm place until doubled, about 30 minutes. Bake at 375° for 20
minutes; cover with oil. Bake 10 minutes longer or until bread sounds
hollow when tapped. Remove to a wire racks. Yield: 2 loaves (16 slices
each).
Nutrition Facts
One serving: (1 slice) Calories: 165 Fat: 3 g Saturated Fat: 1 g
Cholesterol: 19 mg Sodium: 113 mg Carbohydrate: 30 g Fiber: 2 g Protein:
5 g Diabetic Exchange: 2 starch, 1/2 fat.
http://www.tasteofhome.com/Recipes/Honey-Granola-Bread-2
http://www.tasteofhome.com/Recipes/Honey-Granola-Bread-2
________________________________________________________________________
2b. Honey Granola Bread
Posted by: “Beth
Honey Granola Bread
Cookin’ Up Country Breakfasts Cookbook
I’ve made this bread for several occasions, and it always gets rave
reviews. The granola gives it a wonderful texture that makes it perfect
for toast in the morning and also for sandwiches.
SERVINGS: 32
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
5 to 5-1/2 cups all-purpose flour, divided
1 cup granola without raisins
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-1/2 cups water
1 cup plain yogurt
1/2 cup honey
1/4 cup vegetable oil
2 eggs
2 cups whole wheat flour
Directions:
In a large mixing bowl, combine 3 cups all-purpose flour, granola, yeast
and salt; blend well. In a medium saucepan, combine water, yogurt, honey
and oil; heat to 120° to 130°. Add to flour mixture along with
eggs; mix on low speed. Stir in whole wheat flour and 1 cup all-purpose
flour to form a soft dough. Turn onto a floured surface; knead about
8-10 minutes, adding enough remaining all-purpose flour until dough is
smooth and elastic. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch
dough down. Shape into two loaves; place in a greased 9-in. x 5-in. x
3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes. Remove from pans to cool on wore
racks. Yield: 2 loaves.
Nutrition Facts
One serving: (1 slice) Calories: 151 Fat: 3 g Saturated Fat: 1 g
Cholesterol: 14 mg Sodium: 157 mg Carbohydrate: 27 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Honey-Granola-Bread
http://www.tasteofhome.com/Recipes/Honey-Granola-Bread
________________________________________________________________________
________________________________________________________________________
3. Granola Peach Bread
Posted by: “Beth
Granola Peach Bread
Quick Cooking
Ground cloves, sweet peaches and hearty granola share the stage in this
flavorful loaf from Regina Albright. Brunch guests are often treated to
moist tender slices when they visit her home in Clinton, Michigan.
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour + cooling
Ingredients:
1 can (15 ounces) sliced peaches
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 to 1/2 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons cold butter
2 eggs, beaten
1 cup granola without raisins
Directions:
Drain peaches, reserving 1/2 cup syrup (discard remaining syrup or save
for another use). Chop peaches; set aside.
In a bowl, combine the flour, sugar, baking powder, cloves and salt.
Cut in butter until the mixture resembles coarse crumbs. Stir in eggs
and reserved syrup. Fold in granola and peaches.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350°
for 60-65 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf (16 slices).
Nutrition Facts
One serving: One slice (prepared with reduced-fat granola) Calories: 155
Fat: 3 g Saturated Fat: 1 g Cholesterol: 30 mg Sodium: 110 mg
Carbohydrate: 30 g Fiber: 1 g Protein: 3 g Diabetic Exchange: 1 starch,
1 fruit.
http://www.tasteofhome.com/Recipes/Granola-Peach-Bread
http://www.tasteofhome.com/Recipes/Granola-Peach-Bread
________________________________________________________________________
________________________________________________________________________
4. Granola Wheat Bread
Posted by: “Beth
Granola Wheat Bread
Quick Cooking
Whole wheat flour and granola add wholesome goodness to this moist
bread. “With its not-too-sweet, it’s nice topped with jam, jelly, cream
cheese or honey butter for breakfast,” reports Star Pooley of Paradise,
California.
SERVINGS: 16
CATEGORY: Breakfast/Brunch
METHOD: Bread Machine
TIME: Prep: 10 min. Bake: 3-4 hours
Ingredients:
1 cup water (70° to 80°)
2/3 cup unsweetened applesauce
1 tablespoon butter or margarine, softened
3/4 teaspoon salt
2-1/4 cups whole wheat flour
1-1/4 cups all-purpose flour
3/4 cup granola without raisins
1/3 cup nonfat dry milk powder
4 teaspoons brown sugar
3/4 teaspoon ground cinnamon
1-1/2 teaspoons active dry yeast
Directions:
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf
size if available. Bake according to bread machine directions (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed). Yield: 1 loaf (2 pounds).
Nutrition Facts
One serving: (1 slice) Calories: 139 Fat: 2 g Saturated Fat: 1 g
Cholesterol: 2 mg Sodium: 135 mg Carbohydrate: 27 g Fiber: 4 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Granola-Wheat-Bread
http://www.tasteofhome.com/Recipes/Granola-Wheat-Bread
________________________________________________________________________
________________________________________________________________________
5a. Cherry Chip Granola Bread
Posted by: “Beth
Cherry Chip Granola Bread
Best of Country Breads
Buttermilk makes this colorful bread moist and delicious while granola
and almonds add special crunch. We like to snack on slices around the
clock.
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min. + cooling
Ingredients:
1-1/3 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup granola without raisins
1/2 cup chopped almonds
1/2 cup semisweet chocolate chips
1/2 cup chopped red candied cherries
Directions:
In a large bowl, combine the flour, sugar, baking soda and salt. In
another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry
ingredients just until moistened. Fold in the remaining ingredients.
Pour into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at
350° for 30-35 minutes or until a toothpick comes out clean. Cool for
10 minutes before removing from pans to wire racks. Yield: 2 mini loaves
(5 slices each).
Nutrition Facts
One serving: (1 slice) Calories: 300 Fat: 14 g Saturated Fat: 3 g
Cholesterol: 22 mg Sodium: 288 mg Carbohydrate: 41 g Fiber: 4 g Protein:
7 g
http://www.tasteofhome.com/Recipes/Cherry-Chip-Granola-Bread
http://www.tasteofhome.com/Recipes/Cherry-Chip-Granola-Bread
Another Group Owned By *~Beth~*
To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
Pot Roast Carmelized
4 lb beef boneless chuck roast
1 Tbsp. olive or vegetable oil
1 tsp. salt
1/2 tsp. pepper
6 med onions, chopped
1 1/2 cups beef broth
3/4 cup beer
2 Tbsp. packed brown sugar
3 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
Trim fat from beef. Heat oil in skillet over med-high heat. Cook beef in oil for about 10 minutes, browning all sides. Sprinkle w/ salt and pepper
Place onions in slow-cooker. Place beef on onions
Mix remaining ingredients and pour over beef and onions. Cover and cook on LOW for 8-10 hrs till beef is tender
Remove beef and onions from cooker using slotted spoon. Cut beef into strips. Skim fat from beef juices if desired. Serve beef w/ juices.
Dorie
http://groups.yahoo.com/group/CrockPot_DelicaciesRecipes/
Wonderful, NW AZ Granny! Here’s a blurb just in from Mercola:
12 Foods You Don’t Have to Buy Organic
The Environmental Working Group, a nonprofit organization that advocates for policies that protect global and individual health, produces the Shoppers’ Guide to Pesticides in Produce. It is based on the results of nearly 43,000 pesticide tests.
Organic fruits and vegetables are by definition grown without the use of pesticides. But some find the expense of organic foods prohibitive.
Of the 43 different fruit and vegetable categories in the Guide to Pesticides, the following twelve foods had the lowest pesticide load when conventionally grown. Consequently, they are the safest conventionally grown crops to consume:
* Broccoli
* Eggplant
* Cabbage
* Banana
* Kiwi
* Asparagus
* Sweet peas (frozen)
* Mango
* Pineapple
* Sweet corn (frozen)
* Avocado
* Onion
{I’ve read that non-organic sweet potatoes are also okay to buy. ~Joya}
Welcome to the thread.
The bottle that I have came from a health food store.
The company that makes it is “NOW”.
The label says “NOW Foods, Bloomingdale, Il 60108”.
LOL, mine was bought in Arizona.
Soap making supply companies will also sell Tea Tree oil, the main thing is to be sure that you are getting essential oil and not some of the fake oils that are called ‘fragrance oils’, as these are chemicals as in perfume.
I don’t remember the soap making company names, but can dig them up if you want them.
If you need/want more info, let me know.
Hello Joya,
Glad to hear from you.
It is a good thing that I like all the items on your list.
Odd, as I would think that anything grown in the dirt, would collect any chemicals added to it.
Of course, I can’t afford to buy the ‘organic’ labels in the store, and have read that most of these products are not organic in the supermarkets, or not what we consider organic.
At $1.95 a pound for zucchini, this past week at Walmart, I will not be buying many fresh vegetables.
By December, we will be giving them for Christmas gifts, if the price keeps going up.
Thank you for the help and hints.
You are welcome.
Check the thread, all types of posts, LOL, all jumbled, as found.
>>>31 Ways You Can Make Money In College
Thanks, Granny.
I printed it out for the darling daughter. ;-)
Good, there are several sites with info for the college folks, I may have sent part of them to yahoo.
With the way prices are going up, the college folks will need 3 jobs, if they want to eat.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.