Fall in Bayfield, WI. One of my most favorite places on the planet!
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 ...
RECIPES to MYO Kentucky Fried Favorties
Posted by: “Ya Yah”
Don’t spend a fortune on take-out from KFC! Make your own at home!
Here are my recipes, T’NT, tweaked from years of using them:
Ya Yah
http://groups.yahoo.com/group/Budget_Homemaking_101/
Almost KFC Chicken
Ingredients:
2-1/2 to 3 pounds chicken pieces (about 8 pieces)
1 envelope GOOD SEASONS Italian Salad Dressing Mix , divided
1 Tbsp. hot pepper sauce (like Frank’s Louisianna Hot Sauce!!!)
1 cup all-purpose flour
2 cups oil
Directions:
Place chicken in shallow baking dish. Sprinkle with 1 Tbsp. of the
salad dressing mix and hot pepper sauce; turn to coat. Cover.
Refrigerate 1 to 2 hours to marinate. Mix flour and remaining salad
dressing mix in plastic bag. Shake 1 chicken piece at a time to coat.
Heat oil in large skillet on medium-high heat. Add chicken; brown on
all sides. Reduce heat to low; cover and cook 20 to 30 minutes,
turning occasionally, until cooked through. Drain on paper towels.
YIELD: 8 to 10 servings
Recipe Notes:
You may want to double this recipe. It’s good and the chicken goes fast!
KFC COPYCAT COLESLAW
*This recipe comes from Todd Wilbur’s “Top Secret Recipes” book
as the KFC clone. This is the best cole slaw we have ever had. The flavors
blend and intensify with time, so if possible, make this the day
before you plan on eating it.
Ingredients:
8 cups very finely chopped green cabbage (1 head)
1/4 cup shredded carrot (1 medium carrot)
1/2 cup mayonnaise OR 1/2 cup sour cream
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk*
2-1/2 tbsp. lemon juice
1-1/2 tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper
Directions:
Be sure that the cabbage and carrots are chopped up into very fine
pieces.
Place in a large bowl.
In a mixing bowl, combine the mayonnaise or sour cream, sugar, milk,
buttermilk, lemon juice, vinegar, salt and pepper; beat until smooth.
Pour over cabbage mixture and mix well. Cover and refrigerate for at
least 4 hours before serving.
Recipe Notes:
For a buttermilk substitution, mix 1/2 tsp. lemon juice or vinegar and
enough milk to make 1/4 cup. Let stand for 5 minutes before using. I
use a commercial slaw mixture instead of cutting up cabbage and
carrots myself. It saved me a bit of time, but feel free to start from
scratch. Also, I replaced the salt with celery salt.
Baking Powder Buttermilk Biscuits:
Ingredients:3 cups self-rising
2 Tbsp. baking powder
3/4 cup buttermilk
1 teaspoon salt
3/4 cup shortening
Preparation:
Preheat oven to 375*F.
In a large bowl blend together the flour, baking powder and salt. Cut
in the shortening using two knives or a pastry tool. Add milk and mix
well.
Turn out onto a floured surface (mix a bit of baking powder with the
flour).
Knead a bit to pick up the flour until dough is slightly stiff. Roll
or pat out into a 9x5 rectangle and use a 3-inch round cookie cutter
(or water glass) to cut biscuits out.
Place in an 8x8-inch round cake pan or 8x8-inch square baking dish
(the biscuits will touch) that has been sprayed with nonstick cooking
spray. Bake for about 12-15 minutes, until lightly golden brown.
Makes about 12.
Recipe Notes:
You can use 3/4 cup regular milk with 1 Tbsp. of white vinegar in
place of the buttermilk.
I tried this the last time and they were wonderful. They were heavy
biscuits, but yummy.
If you don’t have self-rising flour, use all-purpose flour with an
extra 1 Tbsp. of baking powder and an extra 1 tsp. of baking soda.
This is soooo good and easy to make. I hope you all enjoy it
Posted by: “Diane”
Sweet Pumpkin Dip
2 c. granulated sugar, sifted
8 oz. cream cheese
15 oz. pumpkin pie filling
1 tsp. cinnamon
1 tsp. ginger
Cream together sugar and cream cheese.
Add remaining ingredients. Blend well.
To store, put in airtight container
in refrigerator. Serve in small
pumpkin with purchased ginger snaps.
http://groups.yahoo.com/group/cheapcooking/
Apple Cider Beef Stew
Posted by: “Beth Layman”
Apple Cider Beef Stew
Simple & Delicious
November/December 2006 issue
Page: 65
“I created this slow-cooker recipe using convenience products to
save time chopping vegetables and browning beef,” writes Margaret
Wilson from Hemet, California. Apple cider and cinnamon are the unique
additions that give a down-home flavor to her oh-so-easy and economical
stew. MARGARET’S TIP: This also makes a rich, flavorful pot-luck
dish for holiday gatherings on busy school nights.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 6-1/4 hours
Ingredients:
4 cups frozen vegetables for stew (about 24 ounces), thawed
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon dried minced onion
2 envelopes brown gravy mix
2 tablespoons onion soup mix
2 teaspoons steak seasoning
1/8 teaspoon ground cinnamon
2 pounds beef stew meat, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
1-1/4 cups apple cider or unsweetened apple juice
1 can (8 ounces) tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water
Directions:
Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt.
slow cooker. In a large resealable plastic bag, combine the gravy mix,
soup mix, steak seasoning and cinnamon; add beef, a few pieces at a
time, and shake to coat. Add to slow cooker.
Combine the broth, cider and tomato sauce; pour over beef. Add bay
leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and
cook on high for 15 minutes or until thickened. Discard bay leaf. Yield:
12 servings.
Nutrition Facts
One serving: 1 cup (prepared with lean beef stew meat, reduced-sodium
beef broth, unsweetened apple juice and no-salt-added tomato sauce)
Calories: 197 Fat: 6 g Saturated Fat: 2 g Cholesterol: 48 mg Sodium: 748
mg Carbohydrate: 18 g Fiber: 1 g Protein: 17 g Diabetic Exchange: 2 lean
meat, 2 vegetable, 1/2 fruit.
Re: Apple Cider Beef Stew
I made this & it was really great, also the kids & husband loved it!!!
penni1970
http://www.tasteofhome.com/Recipes/Apple-Cider-Beef-Stew
Hi, Granny! I’m still here. I’m in the same biz as Garden Girl, so I’m gearing up for fall up here in Wisconsin, too.
Hi, GG! :) Pansies, Mums in all sizes, decorative kales, whatever perennials are still blooming such as rudbeckia, aster, perennial grasses, hydrangea, etc. are all flying out of my garden center. People are getting in the mood to plant again for fall. We had GORGEOUS rain this past week; nice and slow and steady; up to 4” in some parts, but it was a good soaker after the drought we’ve had all summer.
My pumpkins, squash, gourds, Indian corn and corn stalk bunches will be arriving in two weeks, and then we turn the place into a Fall Festival with pumpkin carving, baked pumpkin treats of all types, scarecrow making, etc. I love Fall in Wisconsin.
As for the stock market, I’m not worrying. We have to lose 5,000 points for it to be as bad as The Great Depression was. And besides, I live on a dime already, so it won’t effect me much...other than making my weak dollar/contrarian investments grow, grow, grow! :)
Gotta play both ends of the field, don’t ‘cha know! :)
Sirloin Roast with Gravy
Posted by: “Beth Layman”
Sirloin Roast with Gravy
Simple & Delicious
November/December 2006 issue
Page: 13
“This recipe is perfect for my husband, who is a meat-and-potatoes
kind of guy,” writes Rita Clark of Monument, Colorado. The peppery,
fork-tender roast combined with the rich gravy creates a tasty
centerpiece for any meal.
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 5-1/2 hours
Ingredients:
1 boneless beef sirloin tip roast (about 3 pounds)
1 to 2 tablespoons coarsely ground pepper
1-1/2 teaspoons minced garlic
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water
Directions:
Rub roast with pepper and garlic; cut in half and place in a 3-qt. slow
cooker. Combine the soy sauce, vinegar, Worcestershire sauce and
mustard; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or
until the meat is tender.
Remove roast and keep warm. Strain cooking juices into a small
saucepan; skim fat. Combine cornstarch and water until smooth; gradually
stir into cooking juices. Bring to a boil; cook and stir for 2 minutes
or until thickened. Serve with beef. Yield: 10 servings.
Nutrition Facts
One serving: 4 ounces cooked meat with 3 tablespoons gravy Calories: 185
Fat: 6 g Saturated Fat: 2 g Cholesterol: 72 mg Sodium: 318 mg
Carbohydrate: 4 g Fiber: 0 g Protein: 26 g Diabetic Exchange: 3 lean
meat, 1/2 fat.
http://www.tasteofhome.com/Recipes/Sirloin-Roast-with-Gravy
Not much happening as far as the fall colors go, but keep this site bookmarked and watch us BLOOM! :)
http://www.travelwisconsin.com/fallcolor_report.aspx
Fall in Bayfield, WI. One of my most favorite places on the planet!
Pork ‘n’ Penne Skillet
Posted by: “Beth Layman”
Pork ‘n’ Penne Skillet
Simple & Delicious
November/December 2006 issue
Page; 28
“I enjoy this one-pan skillet supper because it’s quick, and the
cleanup is easy,” writes Dawn Goodison of Rochester, New York.
“But best of all, my family enjoys these flavorful and nutritious
dinners. Toss a salad while this is cooking and add hot rolls or
biscuits for a complete filling meal.”
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
2 tablespoons all-purpose flour
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
1 pound boneless pork loin chops, cut into strips
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped sweet red pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon butter
3 cups milk
1 can (15 ounces) tomato sauce
2 cups uncooked penne
Directions:
In a large resealable plastic bag, combine the flour, chili powder, salt
and pepper. Add pork, a few pieces at a time, and shake to coat.
In a large skillet, cook the pork, mushrooms, onion, red pepper,
oregano and garlic in oil and butter over medium heat for 4-6 minutes or
until pork is browned.
Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat;
simmer, uncovered, for 15-20 minutes or until meat juices run clear and
pasta is tender. Yield: 8 servings.
Nutrition Facts
One serving: (1 cup) Calories: 264 Fat: 10 g Saturated Fat: 4 g
Cholesterol: 44 mg Sodium: 546 mg Carbohydrate: 26 g Fiber: 2 g Protein:
18 g
http://www.tasteofhome.com/Recipes/Pork—n—Penne-Skillet
Cranberry-Mustard Pork Loin
Posted by: “Beth Layman”
Cranberry-Mustard Pork Loin
Simple & Delicious
November/December 2006 issue
Page:13
“This dressed-up pork loin is so easy that you only have to spend a
few minutes in the morning preparing it,” notes Laura Cook of
Wildwood, Missouri. “It’s a family favorite because it is so
tasty, and a favorite of mine because it’s so fast and easy!”
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 4 hours
Ingredients:
1 boneless whole pork loin roast (2 pounds)
1 can (16 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water
Directions:
Place roast in a 3-qt. slow cooker. Combine the cranberry sauce,
mustard, brown sugar and lemon juice; pour over roast. Cover and cook on
low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
Remove roast and keep warm. Strain cooking juices into a 2-cup
measuring cup; add enough water to measure 2 cups. In a small saucepan,
combine cornstarch and cold water until smooth; stir in cooking juices.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve
with pork. Yield: 8 servings.
Nutrition Facts
One serving: (4 ounces) Calories: 255 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 56 mg Sodium: 236 mg Carbohydrate: 28 g Fiber: 1 g Protein:
22 g
http://www.tasteofhome.com/Recipes/Cranberry-Mustard-Pork-Loin
Creamy Ham Fettuccine
Posted by: “Beth Layman”
Creamy Ham Fettuccine
Simple & Delicious
November/December 2006 issue
Page: 19
This elegant and easy Creamy Ham Fettuccine is Angie Smith’s own version
of an old Italian favorite and has earned top honors with friends and
family. “It’s my most requested dish,” notes the Clarksville,
Tennessee cook. “I really like the thicker texture of the sauce, which
is great with any hearty pastas, such as whole wheat tortellini or
penne—and I sometimes add peas for extra nutrition.”
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
1 package (12 ounces) fettuccine
3 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons plus 1 teaspoon all-purpose flour
3 cups heavy whipping cream
2 cups fresh broccoli florets
2 cups cubed fully cooked ham
1 cup shredded Parmesan cheese, divided
1/2 to 3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground nutmeg
Directions:
Cook fettuccine according to package directions. Meanwhile, in a large
saucepan, saute onion in butter until tender. Stir in flour until
blended. Gradually stir in cream. Bring to a boil over medium heat,
stirring constantly.
Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or
until broccoli is crisp-tender, stirring occasionally. Stir in the ham,
1/2 cup Parmesan cheese, garlic salt, pepper, oregano and nutmeg. Drain
fettuccine; top with sauce. Sprinkle with remaining Parmesan cheese.
Yield: 6 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 808 Fat: 59 g Saturated Fat: 35 g
Cholesterol: 213 mg Sodium: 1102 mg Carbohydrate: 49 g Fiber: 3 g
Protein: 25 g
http://www.tasteofhome.com/Recipes/Creamy-Ham-Fettuccine-3
Smothered Pork Chops
Posted by: “Beth Layman”
Smothered Pork Chops
Simple & Delicious
November/December 2006
Page: 57
Smothered Pork Chops shared by Simone Greene of Winchester, Virginia can
be prepared in a flash using convenient stuffing mix. But they boast a
delicious from-scratch flavor and will fill your house with the
mouth-watering aroma of simmering apples, cinnamon and brown sugar.
“It’s a dish my Mom used to make when I was still living at
home,” Simone recalls. “The sweetness of the apple mixture makes
such a nice complement to the savory stuffing and chops.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (6 ounces) chicken stuffing mix
4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
4 medium apples, peeled and cut into wedges
1/2 cup packed brown sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Directions:
Prepare stuffing mix according to package directions. Meanwhile, in a
large skillet, cook pork chops in butter over medium heat for 2-3
minutes on each side or until lightly browned. Stir in the apples, brown
sugar, water and salt. Bring to a boil. Reduce heat; cover and simmer
for 8-10 minutes or until apples are tender.
Top with stuffing; sprinkle with cinnamon. Cook, uncovered, over
medium heat for 10-12 minutes or until a meat thermometer reads 160°.
Yield: 4 servings.
http://www.tasteofhome.com/Recipes/Smothered-Pork-Chops-2
MIDDLE EASTERN TURKEY LOAF CP
Posted by: “angelkisses51
Middle Eastern Turkey Loaf
Ingredients
~ 2¼lb (1 kg)ground turkey
~ 3 tsp crushed ginger
~ 3 tsp crushed garlic
~ 2 onions finely diced
~ ½ cup sultanas (golden raisins)
~ ½ cup (140g)tomato paste
~ 1 tsp cinnamon
~ 2 tsp cumin
or alternatively curry powder
~ 1 tsp nutmeg
~ ½ cup honey
~ 1 tbls white wine vinegar
~ 3 eggs
lightly beaten
~ ½ cup oat meal
~ 3 cups bread crumbs
~ ½ cup mint
finely chopped
~ ½ cup parsley
finely chopped
Method1.Make two long strips of aluminum foil, long enough to sit on the
bottom of the crock pot and overhang at sides. Place them in the crock
pot so that they form a cross on the bottom of the pot. When the turkey
loaf is cooked you will hold the tails of the foil to remove it the loaf
from the crock2.Put all the ingredients in a very large mixing
bowl.3.Mix with hands until well combined.4.Shape with hands into a
large round stainless steel bundt cake pan.5.Place pan into crock pot,
on top of the aluminium foil strips. Ensuring loaf is not touching sides
of crock.6.Cover and cook for 8-10 hours on Low OR 5 hours on
High.7.Remove from crock pot using aluminium strips as handles. Cut into
slices and enjoy with roast vegetables or steamed vegetables and mashed
potato. Notes Serves 8-10
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________________________________________________________________________
8. APPLE GINGER PORK ROAST
Posted by: “angelkisses51
Crock Pot Roast Pork Recipe
Apple Ginger Pork
This Apple Ginger Pork Recipe, is a delightfully moist crock pot roast.
The family will ask for you to cook this again and again. Just don’t let
on how easy it is.
This stuffed pork is equally delicious hot or cold.
Fantastic on a sandwich the next day.
Either buy a cut of pork that already has the bone removed or have the
butcher do it for you. The one we bought was already rolled and tied up,
so we just cut the string carefully, unrolled it, stuffed it and then
re-rolled it and reused the string.
Apple Ginger Pork
Ingredients
4½ lb (2kg)
pork leg, bone removed
2 tsp
butter, melted
1 cup
breadcrumbs
1 cup
onion, finely diced
1 cup
apple, grated
1 tsp
ginger, crushed
Method
1
Combine in a bowl, all the ingredients except the pork.
2
Place this stuffing in the middle of the pork leg and roll up.
3
Secure with butchers twine or suitable cooking string.
4
Put in the Crock Pot and cook for 6 to 7 hours on low or 3 to 3½ hours
on high.
Notes
Cook with rind on, it will help maintain moisture.
Use what ever size piece of pork will fit in you crock pot and feed the
family.
Remove rind before slicing.
Fantastic as a cold cut.
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________________________________________________________________________
9. AMERICAN MEATLOAF
Posted by: “angelkisses51
AMERICAN Crock Pot Meat Loaf
American inspired crock pot meat loaf.
This recipe is sure to become a favorite with your family. But we will
keep the secret of how easy it really is, between us.
Crock pot recipes are easy and this is no exception. Mix the meatloaf
ingredients together and put in the crock pot, pour over the sauce and
get on with your day. Come back in the evening and dinner is done.
We put this recipe on yesterday morning and then went out for the day.
Well, when we came home later in the afternoon, the aroma was
sensational. My sister came over and now she wants the recipe too.
What are you waiting for? Get this meat loaf cooking now.
* American Meat Loaf Recipe
Ingredients Meat Loaf
~ 2¼lb (1 kg)ground beef (mince meat)
~ 1 onion finely diced
~ ½ can
(210ml - 7 fl oz)tomato soup - other half used in sauce
~ 1 tbls worcestershire sauce
~ 2 tbls brown sugar
~ 1 cup bread crumbs
~ ½ tsp salt
~ ¼ tsp pepper
~ 1egg
lightly beaten
-
Sauce
~ ½ can
(210ml - 7 fl oz)tomato soup - other half used in meat loaf
~ 1 tbls worcestershire sauce
~ ½ cup water
~ 2 tsp mustard (paste not powder)
~ 2 tbls brown sugar
Method1.Make two long strips of aluminium foil, long enough to sit in
the crock pot and overhang at sides. Place them in the crock pot so that
they form a cross on the bottom of the pot. When the meat loaf is cooked
you will use this to remove it from the crock – so make sure the ends
are long enough to gather on top of the loaf.2.Place all meat loaf
ingredients in a very large mixing bowl.3.Mix with hands (yes – will
need to get those hands dirty for this one) until well combined.4.Shape
with hands into a large round meatloaf about ½ an inch smaller than
your crock pot.5.Place loaf into crock pot, on top of the aluminium foil
strips.6.Mix all sauce ingredients together.7.Pour over top of meat
loaf.8.Cover and cook for 8-9 hours on Low OR 4-6 hours on High.9.Remove
from crock pot using aluminium strips as handles. Cut into slices and
enjoy with roast vegetables or steamed vegetables and mashed
potato.Notes Serves 4-6
Absolutely delicious
Also fantastic served cold the next day
Chicken And Wild Rice Casserole
Posted by: “jacqueline
Chicken And Wild Rice Casserole
2 Cups Boneless, Skinless Chicken Breasts, Cut Into Cubes
2 1/4 Cups Boiling Water
1 (6 Ounce) Package Wild Rice
1 Can Cream Of Mushroom Soup
1/3 Cup Orange Juice
2 Tablespoons Minced Onion
1/2 Teaspoon Salt
Preheat Oven To 350 Degrees F.
Mix all ingredients in ungreased casserole dish. Cover and bake For 40
To 50 minutes. Uncover and bake an additional 10 To 15 minutes.
Garlic Orange Beef
Posted by: “jacqueline
Garlic Orange Beef
3 tablespoons vegetable oil
1 pound boneless beef sirloin steak, thinly sliced in strips
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon orange peel, cut into 1-inch long thin strips
1 can condensed beefy mushroom soup
1/3 cup water
1/4 cup tomato paste
1/4 cup orange juice
2 tablespoons molasses
Pepper, to taste
Brown steak strips in oil over medium-high heat. Remove from pan and
transfer to crockpot.
Top strips with onion, garlic and orange peel.
Stir soup, water, tomato paste, orange juice and molasses together
and pour over mixture in crockpot. Sprinkle pepper over all.
Cook on LOW for 6 to 8 hours and serve over hot noodles or rice.
Serves 4
http://groups.yahoo.com/group/casseroles_and_crockpots/
The two of you give me hope, for the country.
It is wonderful that fall gardens are being planted, they will be needed.
Work in a nursery is meant to be fun.
Yes, I ducked, as it would be fun, but one of the hardest jobs there is out there.
I would hate it if you had both written and said it was slow and people were not going to plant a garden for the winter.
Stay safe and keep on selling plants.
It is wonderful when a needed rain comes, in the desert you can see the plants respond.
Ocotillo always rewards a good rain with a few almost tiny leaves and red flowers, then they fall off and you have cactus till the next good rain.
It is never good when the gov starts messing with the money/stocks and supplies that we need.
I have no idea where this mess will take us, but it will no doubt mean higher prices and more job losses.
Everyone needs to plant food, in even if just in the wash tub in front of a sunny window.
Thank you for the link, it will be fun to watch the colors change........here we go from brown to brown.
This photo should be sent to every person that doubts that there is a God.
Only he could create something so beautiful.
Thank you for posting it.
Off Season Clothing Storage Ideas
Posted By TipNut On September 15, 2008 @ 9:12 am In Organizing | No Comments
If you’re getting ready to pack away the Spring & Summer wardrobe and pull out the Fall & Winter stuff, here are a few tips & ideas for finding storage space:
1. Picture of Cube Shelving - Tipnut.comCube Shelving: We have small closets in our home but we do have a spare closet we can use for storage. I picked one of these up earlier this year and it fits right into the closet. Fill it up with clothes and you can use the top as a shelf to hold containers too. Close the closet door and it’s out of sight, but you can buy individual doors for them too (or just whip up a fabric curtain). Watch that they’re deep enough (about 12 ). I found this one at Home Depot.
2. [1] Big Rubbermaid Trash Cans w/Lids: Fill one up, cover with a lid, lay a piece of plywood over top, drape a tablecloth over all and voila! Everything’s hidden away as well as a corner table top to use. Or, just stick it in the garage if you have room for it.
3. Plastic Tubs: These are a great storage solution that will keep out pests & moisture, but where to store them? Most can be stacked one one top of the other, look for unused opportunities in your home to stack them. Our back entrance closet has a sturdy top shelf that has 5 feet of top clearance. Not very practical for day to day use to stack things so high up, but you’ll just be pulling these out a couple times a year.
4. Trunks: These are useful in so many different ways. Fill with off season clothing and use as a small coffee table or lamp table in the family room.
5. Under Bed Storage: Fill baskets and bins with clothing items and slide them underneath your bed for outta-sight storage.
6. Plastic Crates: These guys can hold a lot of stuff plus they don’t take up much room since they can be stacked one on top of the other. Find an out-of-sight spot (laundry room, storage room).
7. Luggage: If you don’t travel regularly, [2] fill your suitcases with off season clothing.
8. Large Spare Dresser: If you have the room for one in your office, spare bedroom, laundry room or basement, consider purchasing a large, deep drawer old dresser (watch craigslist & kijiji). Boots & shoes can be packed in the bottom drawer.
Storage Tips:
* Make sure clothing items are washed or dry-cleaned before storage.
* Wipe down shoes & boots then [3] store in fabric bags before packing away (protects against scuffs & marks).
* Store a [4] few Moth Repellent Sachets with your clothes to prevent moths.
* Take this time to declutter! Sort through items before packing, give things away that you know you won’t wear next season.
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/clothing-storage-ideas/
Granny, regarding ‘weeds’ I have a couple thoughts to share:
When I was a child, my brother and I collected dandelion leaves for mom, who would cook them in scrambled eggs. I’m not too fond of the bitter taste, but have read that it is very healthy.
Here on the high desert, ripe prickly pears will be in abundance at the end of this month. Prickly pear is becoming recognized as a very valuable fruit/vegetable/flower, especially for high cholesterol and diabetes.
When I worked at a resort restaurant, I would pick the ripe fruit for the chef, and he would make it into a juice for “Prickly ‘Rita’s” (Prickly Pear Margaritas). We sold literally thousands of those drinks.
But, one customer stood out: He and his wife came in for dinner, and they ordred a ‘Prickly ‘Rita’. He started to tell me an amazing story - one that brought tears to his eyes.
He had been told by his physician that his cholesterol was so high (I think he said near 600) that he may not inhabit earth for three more months. No medication could lower it as quickly as needed. The doc suggested he take prickly pear juice (not syrup) three times a day. Within six weeks, his cholesterol had dropped to just above the norm or acceptable range.
His eyes got all watery, as he told me this story, and I have no reason to doubt the veracity of his words. He said that because of Prickly Pear juice, he and his wife were given more time together.
Amazing, isn’t it?
http://www.mexgrocer.com/50048.html
“...here we go from brown to brown.”
But your deserts have such an awesome, powerful and TOUGH beauty to them, whereas where I live it’s more like a Disney movie, LOL!
I was in the Ansa-Borrego Desert State Park in CA a number of years back. In February. Oh. My. God. Everything was in bloom and you had to swat the Hummingbirds away as if they were mosquitoes! We in Wisconsin LIVE to see one or two Hummers each year! (It’s in-land from San Diego, so obviously south of you.)
My SIL and I were on a ‘vacation from our husbands’ (who are brothers) and we traveled all over the place out there. I used to live south of San Diego when a ‘former’ husband of mine was in the Navy.
We live in the most beautiful country on the planet. :)
Here’s a neat video of what we saw. And there was an honest-to-God OASIS at the end of one of our hikes. I’d never seen anything like it up until then.
http://www.desertusa.com/video_pages/anza-08-wild.html
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