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 ...
Do you only recall the weeds?
Can’t you remember the taste of fresh vegetables or the wonderful things your mother canned?
Why not have a garden today and think of the weeds as a wonderful gift, what the goats and rabbits do not eat, can be composted and returned to the soil.
I am more than likely the only person on this list, who orders weed seeds and plants them, for eating, by myself.
Amaranth and puslane are very good and some of the wild mustards.
The grasses you can cure and weave into baskets and mats.
I have very few weeds, and so have to grow them from seed.
LOL, no I’m not that smart.
Of course the one in the middle has longer hair and shorter ears, but the nostrils are about the same.
Is the middle one a camel family animal?
Boy oh boy, you captioned this one correctly.
That kid is listening to every word that the dog is saying.
A perfect photo.
Animals are more sensitive then people are.
Misty, an excellent Nubian nanny, loved kids and when my 8 year old niece, Angelea came to stay, they were side by side.
Angela got very sick and our small town doctor said she would need better care than he could give her, as he did not know what she had, but she was running a very high fever and so we called her mother to come and get her.
Misty opened the door and came in the mobile, she went to where Angela was laying on the couch, and sniffed her from the top of her head, then turned to me and started talking.
I know she wanted me to do something and felt that I could, but I don’t fully understand goat talk.
I like your photo.
Beautiful dog.
German Shepherds have long been a favorite of mine.
It is amazing what they are able to do, with a little training.
I am amazed at the work the Police trained dogs do.
I was listening to the San Diego police scanner last year, when the K-9 dog was chasing a man with a knife.
The man had walked down the street, cutting all the people that he could.............
K-9, was knifed to, several times, but he held onto the man until the Officer could take over.
And in San Diego, when a K-9 is harmed, he is treated as if he was a real person, all stops and he goes to the hospital, now, no waiting, they do not even allow the handler to drive him, but another Officer will do the driving, so the handler can care for his partner.
And yes, I was very pleased, to learn that the K-9 dog had broken the wrist of the man with the knife and that he had to be treated for puncture wounds.
We have had German Shepherds over the years.
When Angela was almost 3 years old, she was staying with me, while she recovered from the mumps.
One morning I woke up to hear Tena, our German Shepherd, barking like never before, it scared me and I went running down the hall, in time to catch Angela putting a bottle of baby asprin back on the bookcase, where I had put it on the top shelf.
Never dreaming that she would pull a chair over and then reach it.
I almost missed that one.
She said “Tena no like, tena no like” and I looked and there was an asprin on the floor.
Angela had already eaten one bottle and was working on the second one, of the Orange flavored baby asprin.
They pumped her stomach and she survived, hard to imagine her being 45 years old today.
Tena came from a pair of guard dogs, that had come over from Germany, a smaller and darker dog than many we see here.
Bill waited for years, on the list of buyers for a pup, when one day the breeder came in and said to him “you say your wife is good with pets and animals, here take this runt and see if she can save it”.............
Life with Tena was interesting, she liked the orphaned kittens and would gather them all up to nurse her.
But she had no milk, and was still under a year old.
Cute, when the family is watching, but embarrassing, when you have the ladies garden club to lunch and want them to think you are a lady.
Tena gathered the half dozen kittens, brought them to the sliding glass door and plopped down to feed them.
LOL, I am sitting here laughing, remembering those ladies attempting to not admit something was going on, and as we all tried to ignore the show, the sounds of the kittens nursing got louder and louder, until someone commented.
I don’t think she was a country girl, as a weak voice asked, are those ‘kittens’ nursing that ‘DOG’.
and that was the end of my trying to be a lady, can’t handle it.
Yes, I slowed down on posting, but will continue, if anyone is reading here.
There is a new alert on dog food, in post 5660 and some wonderful animal photos posted by Fred Nerks and Lucyt.
What are you doing, are you well?
From the news today, money is going to be even tighter than we feared.
granny
Hey Granny!
Haven’t abandoned you, just busy, busy. My long time right arm got another job, at the school, 9-2 instead of 8-5:30, five days a week instead of six, with the possibility of becoming full time/benefits. Can’t blame her, but I sure do miss her!
Meanwhile, everybody and their brother is planting a fall garden. Not a bad thing but I can’t keep up! They usually don’t even start planting until now, and I’ve already sold out of cabbage and broccoli 3 times, and the 4th set is selling evn tho it’s too small. And is it ever HOT here! Supposed to cool off tom—80 instead of 90—ha, ha. We have plenty of collards! The mums are about to pop and the first set of pansies came in this week,@ 2000 that had to be transplanted—they’ll be ready in about a month.
Besides the normal lunacy, my computer and roadrunner have conspired to convince me that cold molasses is the same thing as blazingly fast. NOT! Even when I can get on, half the time it kicks me off. RR’s best suggestion is to unplug everything, wait, and then plug it all back in. Shaking head.
Miss you and all my FRiends. Maybe it will slow down next month! (Not holding my breath!)
Sources for Safe Canning Information
There are many, many *unsafe* canning recipes online. Unsafe canning
practices can lead to botulism, which is often fatal. So there’s just no
way it’s worth taking that risk, not for me, anyway.
My risk analysis goes like this:
* Possible gain: using an unsafe canning recipe.
* Potential consequences of doing it: Death for you and anyone else eating
the food.
Even if the chances of that event happening are quite low, the results are
so catastrophic that I just cannot see taking that chance. There are plenty
of completely safe canning recipes and lots of completely safe canning
information available (and a lot of it is free).
The sources I trust for safe canning info are given below. You will note
that these are all American sources. Probably other countries have their
own safe canning information, but I cannot recommend any of them because
I’m not familiar with them.
1. The Ball Blue Book, available here:
http://www.freshpreserving.com/products/ball_blue_book__guide_to_preserving/2.php
It’s also available from Amazon.com, but (as of 9/13/08) it is considerably
cheaper at the URL above - $4.95 - and a really terrific bargain.
Invaluable for anyone doing canning. It has many interesting recipes and
the basic safe canning information that you *need*.
2. The Ball Complete Book of Home Preserving
http://www.freshpreserving.com/products/ball__complete_book_of_home_preserving/6.php
(This one is cheaper at Amazon, however.)
When I buy a book on canning, I buy the latest edition, and I recommend
that you do so as well. This way you will have latest - and tested - safe
canning information.
If you can only afford one of these books, I’d say get ‘The Ball Blue
Book’. But ‘The Complete Book of Home Preserving’ is also very useful. I
very much its large number, and variety, of recipes.
3. “The National Center for Home Food Preservation is your source for
current research-based recommendations for most methods of home food
preservation. The Center was established with funding from the Cooperative
State Research, Education and Extension Service, U.S. Department of
Agriculture (CSREES-USDA) to address food safety concerns for those who
practice and teach home food preservation and processing methods.”
URL: http://www.uga.edu/nchfp/
4. The ‘USDA Complete Guide to Home Canning’ is available as a free
download, from the National Center for Home Food Preservation’s website
(above). You can also buy the ‘USDA Complete Guide to Home Canning’ on
Amazon.com.
5. The various states’ main Extension Agency websites are probably sources
of safe canning information as well. You can find them all 50 of them
here:
http://www.csrees.usda.gov/qlinks/partners/state_partners.html
Copyright Patricia Meadows 2008
All Rights Reserved
Posted by: “lovetocook_1948”
LEMON CREAM CAKE
1 c. flour
1/2 c. butter
1 tbsp. sugar
1/2 pt. heavy whipping cream
1 env. whipped dessert topping
8 oz. cream cheese
1 c. confectioners’ sugar
1 (3 oz.) box lemon pie filling
Combine flour, butter and sugar. Mix as for pie crust. Pat
into 9”x13” pan. Bake at 350 degrees for 25 minutes.
Mix dessert topping according to directions. Cream together
softened cream cheese and confectioners’ sugar and add to
dessert topping. Spread on cooled crust. Mix pie filling
according to package directions. When cool, spread over
cream cheese layer. Top with whipped cream and refrigerate.
________________________________________________________________________
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2. Fruit with Amaretto Cream
Posted by: “lovetocook_1948”
Fruit with Amaretto Cream
1 1/2 tbsp. Amaretto liqueur
2 tbsp. packed dark brown sugar
1/2 c. sour cream
2 c. fresh fruit
In small mixing bowl combine Amaretto and brown sugar. Add sour cream
and mix
well. Prepare at least 2 hours before serving. Stir occasionally to
dissolve
brown sugar. Put fruit into sherbet glasses or small souffle dishes.
Drizzle
with sauce. Especially good with strawberries, blueberries and green
grapes.
Serves 4.
http://groups.yahoo.com/group/all-simple-recipes/
Posted by: “Beth Layman”
Homemade Barbecue Sauce Recipes
Most Homemade Barbecue Sauce Recipes are kept Top Secret by their
Owners. But I’m a nice guy so I’m going to give mine away for
free.
OK so let’s get rid of the mystique, most bbq sauces have a tomato
sauce base and the magic ingredients are vinegar, sugar and a splash of
Worcestershire sauce.
The tomato base can be ketchup, a pasta sauce or as I like to do it,
from a tin of chopped tomatoes. If doing the latter, it just needs a bit
more simmering to reduce and thicken up, that might be a pain but at
least it means I’ve got total control over what’s in my sauce.
What are the top 3 ingredients in ketchup? Tomatoes, vinegar and sugar.
Get the similarity? So what you do after adding the Worcestershire is
pretty much down to you.
I’m a bit of a garlic fiend so mine will always include a crushed
clove (or two). The other variation I like is a bit of spice so I ease
down on the garlic and add a red chilli or chilli sauce.
Anyway, here’s the fundamental homemade recipe:-
1 400g can of chopped tomatoes or 1 cup of ketchup
6 tablespoons brown sugar
4 tablespoons Worcestershire sauce
3 tablespoons lemon juice
1 teaspoon dry English mustard
1 clove garlic, crushed
A pinch of salt and pepper
Red Chillies / Chilli Sauce to your taste.
Just throw everything into the saucepan, bring to the boil and simmer
for 45 mins or so until you have a nice thick sauce.
Remember, you can always vary chillies and garlic to suit.
http://groups.yahoo.com/group/all-simple-recipes/
TNT Recipe......Granola-Date cookies
Posted by: “Starkoski Peg”
Hi...
These cookies were quite the hit at church today! I have even had a request for the recipe already and I have only been home from church for a few minutes!! These are soooooooooooo yummy. They have granola and dates in them, so they must be good for us!!
Enjoy!
hugs,
peg
Granola-Date Cookies
Submitted by: k. anderson
Yields: 24 servings
“ A healthy granola cookie with dates and peanuts. These make wonderful after school snacks.”
INGREDIENTS:
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups granola
1 cup dates, pitted and chopped
1/2 cup chopped, unsalted dry-roasted peanuts
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, dates and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
3. Bake 12 to 15 minutes until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely.
http://allrecipes.com/Recipe/Granola-Date-Cookies/Detail.aspx
Recipe source: Cookie_Recipes yahoo group, submitted by Beth Layman
PEG¢S NOTE: I baked these at 350 for 10 minutes instead of what was posted in the original recipe.
http://groups.yahoo.com/group/all-simple-recipes/
Lemony Snowballs
Posted by: “Kimberly”
*Lemony Snowballs*
½ Cup butter, soft
2/3 Cup sugar
1 egg
¼ Cup lemon juice
1 ¾ Cup flour
¼ teaspoon salt
1/4 teaspoon baking soda
¼ teaspoon cream of tartar
powdered sugar to use after snowballs have baked
Cream butter and sugar together in mixing bowl. Add egg and lemon juice.
Blend together. Add dry ingredients, salt, baking soda, cream of tartar and
flour. Stir together until well blended. Preheat oven to 350 degrees. Roll
dough into small balls and place on cookie sheet. If dough is too sticky to
handle chill for 2 hours. Bake snowball cookies for 10-12 minutes until
bottoms are lightly browned. Move to cooling rack or sheet of waxed paper.
After cookies have cooled slightly so you can handle them, roll them in
powdered sugar. Makes about 24.
—
http://groups.yahoo.com/group/Jeniraesrecipes
http://groups.yahoo.com/group/All-Apple-Recipes/
http://groups.yahoo.com/group/recipe-oasis/
http://groups.yahoo.com/group/Ginas_recipes/
http://tv.groups.yahoo.com/group/OurCookingfamily/
http://groups.yahoo.com/group/SandraLees-SemiHomemadeCooking/
http://groups.yahoo.com/group/AwardWinningAndBlueRibbonRecipes/
http://groups.yahoo.com/group/Grandmas_Recipes/
http://groups.yahoo.com/group/Momsmenuplan/
http://groups.yahoo.com/group/All-BarbequeRecipes-Exchange
http://groups.yahoo.com/group/All-CampbellsKitchen-Recipes
http://groups.yahoo.com/group/AllFruitAndVeggiesRECIPES/
http://groups.yahoo.com/group/All-HalloweenKitchen-Recipe
http://groups.yahoo.com/group/AllAuthenticSouthwesternAndMexicanRecipes/
http://groups.yahoo.com/group/Bake_Until_Bubbly-TheUltimateCasseroles/
http://groups.yahoo.com/group/CrockPot_DelicaciesRecipes/
http://groups.yahoo.com/group/FamousRestaurantsDinersDrive-Ins_Recipes/
http://groups.yahoo.com/group/PantryKitchenGourmet_FreezerRecipes/
http://groups.yahoo.com/group/Pillsbury_BettyCrocker_Of_YesterdaysRecipes/
Cajun Wings
Posted by: “Tracy”
Cajun Wings
Vegetable oil for frying
5 lbs. chicken wings, split at joint
1 stick butter
2 Tbs. Louisiana red sauce
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Dijon mustard
Salt and pepper to taste
Add ample oil for frying wings in a large skillet. Heat to
approximately 375. Add wings without any coating of flour, cook
until bornwed, remove and drain on paper towel. Remove oil from
frying pan; add butter and return to low heat. Add dried wings and
remaining ingredients, stir until well coated. Let stand for 30
minutes, then serve with your favorite blue cheese dressing.
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9. Chicken Wings
Posted by: “Tracy”
Chicken Wings
4 lbs. chicken wings
1 cup oil
1/2 cup soy sauce
4 cloves garlic
1 dash ginger
1/2 cup orange marmalade
Marinate wings overnight. Cook at 350 for 30 minutes. Turn. Cook
at 450 for 15 minutes. This sauce is also good on ribs.
http://groups.yahoo.com/group/all-simple-recipes/
Ham with Mustard-Cream Sauce
Posted by: “Beth Layman”
Ham with Mustard-Cream Sauce
Simple & Delicious
July/August 2007 issue
Page: 35
This recipe from Lisa Nelson of Broken Arrow, Oklahoma really is too
easy to taste so good! It’s hard to believe three common ingredients
can turn a ham slice into something so uncommonly special. Microwave
some potatoes and open a bag of salad mix for a fuss-free meal.
SERVINGS: 4
CATEGORY: Low Carb
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
4 boneless fully cooked ham steaks (about 5 ounces each)
1/4 cup water
1/4 cup honey mustard
1/2 cup sour cream
1/4 cup thinly sliced green onions
Directions:
Place ham steaks in a large skillet. In a small bowl, combine water and
mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer
for 5 minutes on each side. Remove from the heat; stir in sour cream and
onions. Yield: 4 servings.
Nutrition Facts
One serving: 1 ham steak with 1/4 cup sauce Calories: 326 Fat: 18 g
Saturated Fat: 7 g Cholesterol: 96 mg Sodium: 1950 mg Carbohydrate: 12 g
Fiber: 1 g Protein: 28 g
http://www.tasteofhome.com/Recipes/Ham-with-Mustard-Cream-Sauce
Sweet Barbecued Pork Chops
Posted by: “Beth Layman”
Sweet Barbecued Pork Chops
Simple & Delicious
July/August 2007 issue
Page: 15
Susan Holderman often prepares a double recipe of these tangy chops at
home in Fosteria, Ohio, then freezes half to keep on hand. They’re
so easy and taste so fresh, family and friends never guess her quick
entrée was frozen!
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep/Total Time: 30 min.
Ingredients:
8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons canola oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey
Directions:
In a large skillet, brown pork chops in oil in batches on both sides.
Return all to the skillet. Combine the remaining ingredients; pour over
chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes
or until meat is tender.
Serve immediately, or cool before placing in a freezer container.
Cover and freeze for up to 3 months.
To use frozen pork chops: Thaw in the refrigerator overnight. Place
in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8
minutes or until heated through. Yield: 8 servings.
Nutrition Facts
One serving: (1 each) Calories: 282 Fat: 12 g Saturated Fat: 3 g
Cholesterol: 14 mg Sodium: 533 mg Carbohydrate: 41 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Sweet-Barbecued-Pork-Chops
Tender Spareribs
Posted by: “Beth Layman”
Tender Spareribs
Simple & Delicious
July/August 2007 issue
Page: 55
“Even my three little ones love this easy-to-make and
delicious-to-eat meal,” writes Julie Czmer from her home in West
Bloomfield, Michigan. The succulent meat falls right off the bone!
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 5-1/2 hours
Ingredients:
4 pounds pork spareribs, cut into serving-size pieces
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce
Directions:
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients;
pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat
is tender. Yield: 8 servings.
Nutrition Facts
One serving: Calories: 460 Fat: 32 g Saturated Fat: 12 g Cholesterol:
128 mg Sodium: 691 mg Carbohydrate: 9 g Fiber: 0 g Protein: 32 g
http://www.tasteofhome.com/Recipes/Tender-Spareribs
Crock Pot Chicken with Gravy and Stuffing
4 chicken breasts, boned and skinned
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 C chicken broth
1/2 C milk
2 C Pepperidge Farm Herb Stuffing Mix
1/2 C melted butter
Salt and Pepper to taste
Season breasts with salt and pepper and place in crock. Pour chicken
broth over breasts. Put one slice of Swiss cheese on each breast.
Combine both cans of soup and milk and cover breasts with soup mixture.
Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on
low for 6-8 hours.
Source: http://www.abbyskitchen.co.uk http://www.abbyskitchen.co.uk/
Chris in NM
RECIPE: Crockpot Burrito Meat
Posted by: “Ya Yah”
Buy the meat on sale and this makes a very inexpensive meal. The meat freezes perfectly and is easily heated up in the microwave.
Crockpot Burrito Meat
Ingredients:
5 to 6 pounds bottom, top round or chuck beef or pork roast, fat trimmed (chicken can be substituted as well — I use 4 to 5 boneless, skinless chicken breasts)
1 large onion, chopped
1/2 cup celery chopped
1/2 cup water
1 Tbsp. salt
2 Tbsp. EACH black pepper, garlic powder, cumin, chili powder OR one envelope of taco seasoning
flour tortillas
salsa
shredded lettuce
shredded cheese
chopped tomato
chopped onion
sour cream
guacamole
Preparation:
Add 1/2 cup of water and 1/2 the spices/seasonings to Crockpot; cover and cook roast on LOW setting 8 to 10 hours, until meat is fork-tender.
Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat. Remove any liquid from the crockpot and reserve it.
Place the meat back in the crockpot and season with remaining spices/seasonings. Let this cook on LOW setting for an additional hour or two. Use the reserved liquid to moisten the meat, if needed.
Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, sour cream and/or guacamole. YIELD: 10 to 12 servings.
Ya Yah
http://groups.yahoo.com/group/Budget_Homemaking_101/
Stressed -Out Alabama Wife’s Oreo Desert Casserole
Posted by: “Angel”
Subject: Stressed -Out Alabama Wife’s Oreo Desert Casserole
Stressed -Out Alabama Wife’s Oreo Desert Casserole
1 large pkg. Oreo Cookies
1 small pkg French Vanilla Instant pudding prepared per pkg directions
1/2 cup maraschino cherries
1 cup miniature marshmallows
1 large pkg. Instant Chocolate pudding ,prepared as to pkg directions
Cool Whip
Slivered Almonds or pecans Chopped
Hershey’s chocolate Fudge topping
Crumble Oreo cookies. Mix with prepared chocolate pudding and marshmallows
and put into large
bowl over top of French Vanilla pudding which was added to the bowl first
Top with 1 small container
Cool Whip, 1/2 cup fudge topping, maraschino cherries and slivered almonds.
Chill 1 hour and indulge~~!!!!!!
Skillet suppers in seconds
Posted by: “whomeworry
Forget takeout. Here are 6 sensational restaurant faves made fast and
fabulous!
Chicken Piccata: In skillet heat 2 Tbsp each butter and oil. In a bowl
combine 2 eggs and 1 Tbsp mustard. On a plate combine 1/2 cup flour and
1/2 tsp each salt and pepper. Dip 4 1/4 inch thick boneless skinless
chicken breasts in egg and then flour mixtures. Add chicken to pan and
cook 5 mins. Remove chicken and stir in 1 can 14.5oz chicken broth, 1/2
cup lemon juice, 2 Tbsp capers and 1 Tbsp each cornstarch and parsley.
Boil 2 mins. Add chicken. Serve over pasta
=
Pepper Steak: In skillet heat 2 Tbsp oil. Add 3 cups sliced red and
yellow and or green peppers and 1 red onion peeled and sliced. Cook 3
mins. Remove from skillet. In same skillet ass 1 pd flank steak sliced
and 2 tsp chopped garlic. Cook 4 mins or until browned. In bowl whisk
together 1/4 beef broth, 2 Tbsp soy sauce and 2 tsp cornstarch.Add to
skillet and bring to a boil. Cook 1 min more. Add veggies. Serve over
noodles
=
Tofu Coconut Curry: In skillet heat 1 Tbsp oil. Add 1 pd firm tofu
cubed, 1/4 pd snow peas 1 cup each sliced bell peppers and chopped
onions and 1 tsp each chopped ginger and garlic. Cook 5 mins. Add 1 can
14oz coconut milk, 2 Tbsp sugar, 2 Tbsp lime juice and 1 Tbsp red curry
paste. Cook 3 mins. Serve over rice noodles
=
Shrimp Scampi: In nonstick skillet over medium heat cook 4 Tbsp butter
and 2 Tbsp oil. Add 1 pd large shrimp tails on peeled and divined, 1/2
cup white wine, 3 Tbsp lemon juice and 3 tsp chopped garlic. Cook 6 mins
or until shrimp turn pink. Sprinkle with 1 Tbsp chopped fresh parsley.
Serve over rice
=
Mediterranean Tilapia: Season 4 tilapia fillets with 1/4 tsp greek
seasoning. In skillet heat 1 Tbsp oil. Add fish and cook 5 mins. Remove
from skillet. Add 2/3 cup chopped red onions, 1/2 cup italian dressing,
1/4 cup each chopped dried apricots and sliced kalamata olives and 2 tsp
minced garlic to skillet and cook for 3 mins. Serve over couscous
=
Pork Stir Fry: In skillet heat 1 Tbsp oil. Add 1 bag 1 pd frozen asian
vegies thawed. Cook 1 min. Add 1 pd boneless pork sliced and 1 tsp each
chopped garlic and ginger. Cook 3 mins. In bowl combine 1/2 cup chicken
broth, 1/4 oyster sauce and 1 Tbsp cornstarch. Add to skillet and boil 3
mins.Serve over rice
Don’t be troubled when life throws you trials. They are just stepping
stones on the road to making your dreams come true!
http://groups.yahoo.com/group/cheapcooking/
3 recipes with Spam
Posted by: “whomeworry
Spam Stromboli Makes 6 servings
Heat oven to 350. In a large greased nonstick skillet over medium heat
cook 1 can 12oz spam cubed for 4 mins or until slightly browned. On a
floured surface roll out 1 loaf 1pd frozen bread dough thawed into 15x7
inch rectangle. On dough layer 1/2 cup sun dried tomatoes, 1 jar 12oz
artichoke salad drained and chopped, 1/2 pd fontina cheese, 1/2 cup
basil leaves and spam. From 3 Tbsp grated parmesan cheese sprinkle 2
Tbsp over spam. Starting with long end roll dough jelly roll style into
tight log. Pinch ends of dough together to seal. Place roll seam side
down on greased baking sheet.Using pastry brush coat dough with 1 egg
white lightly beaten. Sprinkle with remaining parmesan cheese. Bake 5
mins or until golden. Let sit 10 mins
=
Spam and Broccoli Quiche Makes 8 servings
Heat oven to 450. On a floured
surface fro 1 box 15oz refrigerated piecrust like Pillsbury roll out 1
crust into 14 inch circle. Refrigerate remaining crust. Place piecrust
in 9 inch deep dish pie plate and crimp edges. Using fork pierce bottom
and sides of crust. Line crust with foil and add pie weights. Bake 10
mins. Remove foil and weights. Let cool. Reduce heat to 375. In greased
skillet over medium heat cook 1 cup cubed spam 4 mins or until browned.
Add 1 pkg 16oz frozen mixed veggies thawed and spa to the crust. Top
with 1 cup shredded gruyere cheese. In bowl whisk together 6 eggs, 1 1/2
cups half and half and 1/2 tsp dried thyme. Pour over cheese. Bake 30
mins or until set. Let sit for 10 mins
=
Spam Bolognese Makes 6 servings
In bowl of food processor pulse 1 can 12oz spam coarsely chopped 10
times or until finely chopped. In large nonstick skillet over medium
heat cook 2 Tbsp olive oil 30 secs or until heated. Add 1 small onion
peeled and chopped, 1 stalk celery chopped, 1 carrot peeled and chopped
and 1 Tbsp chopped garlic. Cook 4 mins. Add spam. Cook 2 mins. Stir in
1/2 cup milk and 1/4 tsp ground nutmeg. Let simmer 5 mins. Add 1 can
28oz fire roasted crushed tomatoes. Reduce heat and let simmer uncovered
20 mins. Season with 1/4 tsp pepper. Serve over 1 box pasta cook
according to pkg directions. Garnish with parsley if desired
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