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 ...
Most chocolatiers will tell you “Never freeze chocolate!!”
Of course, if you are in a warm climate and want to keep it for very long, that will work, but not well.
If you are in a temperate or cool climate, the best thing to do is like double or triple wrap it with aluminum foil and store in a cool, dark, not overly damp place.
A place where the critters won’t get to it, that is!
We don’t have luck with large tomatoes either. Too hot. Just Roma and Cherry tomatoes will do well. Thanks for the tip. I’ll try it.
Mornin’ granny!
I think hubby would probably frown on a quilt frame hanging from the ceiling, even if the ceiling would hold it!
Figured out why the broccoli leaves looked so funny—it’s the sprouting kind—tiny little heads instead of one big head. Not sure why anyone would want it, but...
Love history, and quilts have a great one.
Too funny about your bird learning to count!
Love to sew, love to read, love to... Need more time!!!!
LOL
I would be all night bringing all this over, LOL, so go get it:
http://tipnut.com/thanksgiving-helpers/
Tipnut’s Thanksgiving Helpers: Update
Posted: 01 Nov 2008 12:13 PM CDT
Tipnut’s Thanksgiving Helpers has just been updated, you’ll find a variety of beautiful crafts, tasty recipes and tips for planning this year’s celebration.
Everything is organized into five categories: Crafts & Decor Projects Recipes Turkey Videos Tips I also just added some Thanksgiving vintage embroidery patterns: Turkeys and Pilgrims, you can use these for all kinds of crafty projects. I hope you find [...]
[Home of the best tips on the web......my opinion...granny
If you are in a temperate or cool climate, the best thing to do is like double or triple wrap it with aluminum foil and store in a cool, dark, not overly damp place.<<<
In Arizona, you won’t find many places that fit that description...LOL
Here the oil/fat in the chocolate goes rancid, quickly if not in the refrig or freezer.
It is good that you knew how to store it in the cool country,
thank you for sharing.
For me critters includes a friends dog, he found my stash and ate it, while we were looking at the greenhouse.
Did not make him sick, but it sure made me sad, as it was a fancy gift package that had been sent to me.
You will be surprised at how pleasing a fresh picked tomato can be, in the middle of winter, LOL, it is worth every minute of bother.
And the kids will get to see them grow and ripen, close up.
I know when I have them in the house, I watch / check them daily.
BTW, re:Tilex, keep away from children and use with caution, do NOT expose any good clothes or wearables to it, it is quite corrosive.
But it works, and it works well.
Figured out why the broccoli leaves looked so funny—it’s the sprouting kind—tiny little heads instead of one big head. Not sure why anyone would want it, but...<<<
Ok, I will quit laughing and say “stir fry time”.
I did that with turnips and couldn’t understand why the bulbs were so small, until someone clued me in.
Why someone wants a plant that does not do what it was intended to do, is beyond my mind’s thinking power.
Well now, after giving it much thought, you will need to build on a quilting room, with a strong ceiling.
Might as well make it large enough to have a spinning wheel and a floor loom.
And a corner for crafting and painting.
My idea for the house that I never built, was one giant room, then floor to ceiling shelves, with sliding doors on them.....on all four walls.
Only the bathroom needs to be enclosed.
And Bill said the sink in the kitchen would not be movable.
I sold a wonderful home in the 1960’s, as a real estate agent, not mine.
It was all knotty pine type walls, the kitchen was at the end and for bedrooms, they had rolling closets, about 4’x 8’tall and maybe 2 foot deep.
When company came, they rolled out the closets and used them to shield the beds/make a room.
The rest of the time, they were against the wall and it was an open house.
It was of a fair size and overlooked the lake, with lots of windows.
The history of anything, will pull me in.
Maybe if we knew all they knew back then, then life today would make more sense.
Maybe it was a left over fear from childhood, of, how would I survive, if suddenly I was back in Texas on a sharecropper farm, no electric and no water, except what the windmill pulls up for the cows.
One brother and I would be able to step back in time, but the rest of the family would not, that is what being born in California does to them.
You are right about there not being enough time, there is not and will never be.
Do keep writing.
If you ever saw a toilet that hasn’t been flushed for a month, you will know what I mean!! <<<
LOL, every 2 years, mine will go on strike for a month.
I have not a clue as to why and even men can not make it work, and then suddenly it is cured.
Here the lime in the water makes every thing ugly, so it would help with cleaning.
Due to my health, I am not able to do much cleaning, but once I did.
Thank you for sharing a product that works, I had heard of it and not used it, so would not have had a clue on which product to by.
“Spiders are creepy because they don’t say a word they just appear!! “
[It made me laugh.......]
1. TNT Recipe.....Oatmeal Cinnamon Chip Cookies
Posted by: “Starkoski Peg”
Hi....
These cookies are really yummy...the cinnamon chips give it a little “kick”!
Enjoy!
hugs,
peg
Oatmeal Cinnamon Chip Cookies
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips
3/4 cup raisins
Heat oven to 350°F. Beat butter, brown sugar and granulated sugar in bowl until
creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter
mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be
stiff). Drop by heaping teaspoons unto ungreased cookie sheet. Bake 10 to 12
minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire
rack. About 4 dozen.
BAR VARIATION:
Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30
minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.
Source : Our_Recipe_World Mailer
Recipe source: Cookie_Recipes yahoo group, submitted by Richard Lee Holbert
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2. TNT Recipe.....Applesauce Granola cookies
Posted by: “Starkoski Peg”
Hi...
I made these for church last week for coffee hour and they were great! They make a great “breakfast cookie”!! This one is a keeper
Enjoy!
hugs,
peg
Applesauce Granola Cookies
1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1/2 cup applesauce
2 cups all-purpose flour
2 cups granola
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in applesauce. Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to 13 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.
Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin
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3. TNT Recipe....Eggnog Snickerdoodles
Posted by: “Starkoski Peg”
Hi...
These cookies are really yummy! They would be great to add to your cookie platters for the holidays!
I had some rum extract, but not the brandy extract...we had some of the real stuff so I added about a teaspoon of that and they were wonderful!!
Enjoy!
hugs,
peg
Eggnog Snickerdoodles
Makes about 48
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Heat oven to 400 degrees F. In large mixer bowl, combine all cookie
ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat
at low speed, scraping bowl often, until well mixed.
Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape
rounded teaspoonfuls of dough into 1-inch balls; roll in sugar
mixture. Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until edges are lightly browned. Remove
and cool.
Recipe source: Cookie_Recipes yahoo group, submitted by Tamara
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4. TNT Recipe....Lemon Poppy Seed Bread
Posted by: “Starkoski Peg”
Hi..
Here is another great breakfast bread for y’all to try!
Enjoy!
hugs,
peg
Lemon Poppy Seed Bread presented by Eastholme in the Rockies
Ingredients:
3 c. flour
1-1/3 c. sugar
1 tsp. baking powder
1-1/2 tsp. salt
2 T. poppy seeds
1-3/4 c. milk
1 c. oil
3 eggs
1-1/2 tsp. lemon extract
1-1/2 tsp. butter extract (optional)
Directions:
Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool.
Yields:
Serves 6-12
Eastholme in the Rockies
Cascade (Colorado Springs area), Colorado
A Charming 1885 Victorian beauty nestled in this Pikes Peak mountain village! Perfect for Family Reunions and Weddings.
Click here for pictures and information about the inn.
Recipe source: http://www.bbonline.com/recipe/eastholme_co_recipe4.html
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5. TNT Recipe.....Almond Brickle Butter Drops
Posted by: “Starkoski Peg”
Hi...
.....Another wonderful cookie recipe!!
Enjoy!
hugs,
peg
Almond Brickle Butter Drops
If you love peanut butter cookies, try this delicious variation. The
brickle pieces add a terrific crunchy-chewy texture to an old
favorite.
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 cup chunky peanut butter
1 teaspoon vanilla
2 1/4 cups all-purpose flour
One 7 1/2-ounce package almond brickle pieces (1 1/3 cups)
In a large mixing bowl beat the butter or margarine with an electric
mixer on medium to high speed for 30 seconds. Add the brown sugar,
granulated sugar, and baking soda; beat till combined. Beat in the
eggs, peanut butter, and vanilla. Beat in as much of the flour as you
can with the mixer. Stir in any remaining flour with a wooden spoon.
Stir in almond brickle pieces.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie
sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes,
or till golden brown. Remove cookies and cool on wire racks
Makes about 64 cookies
Recipe Source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin
This is another great group owned by *Beth*
To visit group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
Too late for this year, but look what I just found on the internet!
Thought maybe it could be saved in the melting pot for next year!
fawn
CANNED BLACKBERRY PIE FILLING
Ingredients:
6 quarts fresh blackberries
7c sugar*
1 3/4 c. Clearjel*
1 t cinnamon*
9 1/3 c water or juice
1/2 c. lemon juice
Combine Clearjel, sugar, cinnamon in large pan. Add water and juice
and mix until smooth. Heat til mixture bubbles stirring constantly.
Add berries and fold in. Remove from heat. Fill 7 quart jars leaving
1” headspace. Process in boiling water bathe 35 minutes.
Messages in this topic (5)
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6c. Re: blackberry pie filling
Posted by: “sheila”
You can use frozen blackberries - will probably take 1 pound bag for each
quart.
Sheila (Virginia)
[Note: several said they had tried this recipe and liked it, even with frozen berries.]
http://groups.yahoo.com/group/home_canning/
Well, to comemorate the end of OCTOBER, I have a few
recipes to share. OCTOBER, is also considered the end of
the harvest season. So I searched though my files and this is
what I found.
Here is a couple of relish recipes,
http://www.gather.com/viewArticle.jsp?articleId=281474976819142
Farmgirl Susan’s Green Tomato Relish
Makes about 3 pints
Recipe may be doubled; increase cooking time by
10-15 minutes
2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as ‘Granny Smith’,
cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeño peppers, cored, seeded if desired, and finely
chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)
Combine the tomatoes, onions, peppers, apples, garlic,
vinegar, and salt in a large,nonreactive saucepan and
bring to a boil. Reduce the heat and simmer, stirring
occasionally, until thickened, about an hour.
Stir in the jalapeños, cilantro, and cumin and simmer for
5 more minutes. Carefully puree the mixture using an
immersion blender (you know I love my KitchenAid
Hand Blender) or in a counter top blender (in batches
if necessary) until still somewhat chunky.
If canning, return the pureed relish to a boil, then ladle
the hot mixture into hot jars, leaving 1/4-inch head space.
Process 15 minutes in a boiling-water canner.
(The cup of apple cider vinegar in the recipe ensures that
the relish is acidic enough to safely process using this
method.) Store in a cool, dark place.
10 calories, 0g fat, 60mg sodium, 0g fiber per Tablespoon
http://www.justcanningrecipes.com/ca-83.html
LATE GARDEN RELISH
9 sm. to med. sized green tomatoes
6 med. size cooking apples, peeled
2 med. onions
2 stalks celery, tops included
3 c. sugar
1 1/2 c. vinegar
1 tsp. salt (canning)
2 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. mace
1/2 tsp. dry mustard
Grind vegetables medium to coarse.
Drain any juice. Combine sugar,
vinegar and spices; boil 5 minutes.
Add ground vegetables. Bring to a
boil, then start timing. Boil gently
for 10 minutes, stirring often.
Don’t let stick.
Remove from heat and seal in jars.
Makes about 3 1/2 pints.
Process 15 minutes in a boiling-water canner.
http://www.justcanningrecipes.com/ca-21.html
Apple Maple Jam
3 quarts finely chopped apples - (abt 6 lbs)
6 cups sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Combine all ingredients in a large sauce pot.
Bring slowly to a boil. Cook rapidly to jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps. Process 10 minutes in boiling water bath.
This recipe yields about 8 half-pints.
Beef Stew with vegetables, Ball blue book recipe.
4-5 pounds beef stew meat
1 tablespoon oil
3 quarts cubed and peeled potatoes
(about 12 medium)
2 quarts sliced carrots
(about 16 small)
3 cups chopped celery
(about 5 stalks)
3 cups chopped onions
(about 4 small)
11/2 tablespoon of salt
1 teaspoon thyme
1/2 teaspoon pepper
Cut meat into 11/2 inch cubes; brown in oil. Combine meat,
vegetables and seasonings; cover with boiling water. Bring stew to a
boil. Ladle hot stew into hot jars; leaving 1 inch headspace. Remove
air bubbles. Adjust 2 piece caps.
Process pints-1 hour,
quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure
canner. Makes about 14 pints or 7 quarts.
susan
http://groups.yahoo.com/group/home_canning/
1a. Broccoli and Cream Cheese Impossible Pie
Posted by: “Vergie”
Broccoli and Cream Cheese Impossible Pie
Serves: 4 to 6
1 tbsp (15 mL) Vegetable oil
1 Onion, chopped.
1 Sweet red pepper, chopped
1 tbsp (15 mL) Chopped fresh dill (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) Salt
1/4 tsp (1 mL) Pepper
2 cups (500 mL) Chopped broccoli florets
1 tub (8 oz/250 g) Herbed cream cheese
1 cup (250 mL)biscuit or baking mix
4 Eggs
1-1/2 cups (375 mL) Milk
In skillet, heat oil over medium heat; cook onion, red pepper, dill,
salt and pepper, stirring occasionally, until softened, about 5
minutes. Stir in broccoli. Spoon into greased 10-inch (25 cm) pie
plate. Dollop with cream cheese; set aside.
In bowl, whisk baking mix, eggs and milk until smooth. Pour over
broccoli mixture.
Bake in 350¼F (180¼F) oven until golden and knife inserted in centre
comes out clean, about 45 minutes. Let stand for 5 minutes before
cutting.
SUBSTITUTIONS: Use 1 cup (250 mL) shredded Cheddar or Monterey Jack
cheese instead of the cream cheese.
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2. Painted Desert Chili Mix in a Jar
Posted by: “buckeye2540”
Painted Desert Chili Mix in a Jar
Layer in a 1-quart jar:
1/4 cup dried parsley
2 tablespoons granulated garlic
2 tablespoons taco seasoning
2 tablespoons dried onion flakes
2 tablespoons taco seasoning
2 tablespoons cumin
2 tablespoons paprika
2 tablespoons white cornmeal
2 tablespoons taco seasoning
2 tablespoons granulated garlic
2 tablespoons chili powder
2 tablespoons dried parsley
1 cup dried pinto beans
1/4 cup small dried white beans
1/4 cup small dried black beans
Approximately 1 cup dried kidney beans
The ingredients are layered, like sand art. Don’t worry about getting
the layers even. The desert effect comes from the rippled appearance
of the spices. One tip is to carefully add each seasoning along the
edges of the jar, then fill in the middle of the layer. This way all
of the beautiful colors show along all of the edges.
Attach these instructions to the jar:
Pour contents of jar into 12-quart pot.
Add:
1 medium diced onion
4 (15 ounce) cans diced tomatoes
1 large can of tomato paste
1/2 cup cider vinegar
1/2 cup brown sugar
49 ounces tomato juice
2 pounds ground beef or turkey, browned
Fill remainder of the pot with water. Bring to boil. Let simmer for 2
1/2 to 3 hours. Add salt and pepper to taste.
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3. Chicken Salad Burgers
Posted by: “bakinglist_owner”
CHICKEN SALAD BURGERS
2 cans chunked chicken
2 cups chopped celery
2 small onions, minced
1 cup diced cheese
½ cup mayonnaise
12 hamburger buns
Combine all ingredients except buns and mix well.
Fill buns with mixture.
Wrap buns in foil.
Bake at 350 for 20-25 minutes, or heat on grill. Sandwiches can also be
made open faced, using ½ the buns, broil until cheese melts.
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4. Chicken Manicotti
Posted by: “bakinglist_owner”
Chicken Manicotti
1 jar {30 oz.} spaghetti sauce {any variety}
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 can {2 1/2 oz.} slice ripe olives, drained
2 cups shredded Mozzarella cheese
1. Spread about 1/3 of the spaghetti sauce in ungreased rectangular
baking dish, 13x9x2 inches.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked
manicotti shells, stuffing from each end of shell to fill if
necessary. Place shells on spaghetti sauce in dish.
3. Pour remaining spaghetti sauce evenly over shells, covering
completely. Sprinkle with olives and cheese. STOP HERE.
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with
aluminum foil
and refrigerate no longer than 24 hours.
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum
foil and
label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to
350
degrees. Bake in covered baking dish about 1 hour, or until shells
are tender.
TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to
350
degrees. Bake in covered baking dish about 1 1/2 hours or until
shells are
tender.
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5. Vegeterian Thanksgiving Stuffing
Posted by: “pna71254”
Vegetarian Stuffing
Easy and healthy vegetarian stuffing for Thanksgiving or any time of
the year. Cook in your Rival crockpot.
2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 tsp poultry seasoning
1 tsp dried thyme
1 1/2 tsp sage
1/2 tsp ground black pepper
1 1/2 tsp salt
1/2 tsp dried marjoram
2 eggs, beaten
4 cups vegetable broth
In a large skillet over medium heat, melt the butter. Saute the
celery, onion, parsley and mushrooms until onions are soft.
In a large bowl, combine the bread cubes and vegetables. Add the
poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss
together well. Add egg and enough broth to moisten.
Lightly pack into Rival crockpot; cover and cook on high for
45 minutes. Reduce to low and cook for 4 to 8 hours. Makes
12 servings.
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
Since my husband is in construction and frequently out of work, especially in the winter months, I stock up every fall to some degree. Lately, I’ve been doing this more extensively. One thing I’ve done differently this year is that I’ve learned how to can chicken and whenever I find skinless, boneless chicken breast on sale I buy a few pounds and can it. It is really good to use for chicken and dumplings and soup and other recipes. I canned some last night in 4 oz jars to pack in my husbands lunch box to keep him off of the bologna sandwiches. It is really easy to do if you have a pressure canner: raw pack with 1 teas. salt per quart @ 10 lbs. pressure for 90 minutes for qrts. 75 min. for pints. The first time I tried this it took a long time for me to get up the nerve to open a jar. I was afraid something went wrong and it would be weird or nasty. Well, I opened the jar, took a whiff and thought - this really smells good. It was really good, a pleasant surprise. If you invest in a good pressure canner and canning supplies you can have a backup plan to save your food if your freezer is not working for whatever reason. If you have a wood stove as well, you can use it to heat your canner in case of electrical failure. I believe in being as self-sufficient as possible. Every little thing that you can do yourself will help you in the long run. It’s not kooky or crazy. Just common sense.
In A Hurry Hot Dog Dinner
Posted by: “tabbys_junk”
In A Hurry Hot Dog Dinner
4 to 6 servings
1 lb. pkg. hot dogs, halved lengthwise and sliced
2 Tbsp. butter, divided
2 medium onions, halved and sliced
3 celery ribs, coarsely chopped
1 medium green pepper, julienned
1 garlic clove, minced
14 1/2 oz. can stewed tomatoes, undrained
1 t. dried oregano
1/2 t. paprika
1/4 t. pepper
Hot cooked noodles or rice
In a large skillet, cook and stir hot dogs in 1 tablespoon of the
butter over medium-high heat until lightly browned. Remove from
skillet and keep warm.
In the same skillet, saute the onions, celery, green pepper and garlic
in remaining butter until tender. Add the tomatoes, oregano, paprika,
pepper and hot dogs. Cook and stir until heated through. Serve over
noodles or rice.
http://groups.yahoo.com/group/ARecipe4ALL/
1. Copycat Recipe: Morrison’s / Piccadilly Macaroni and Cheese
Posted by: “Tonya”
Morrison’s / Piccadilly Macaroni and Cheese
2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese
Preheat oven to 400 degrees. Cook macaroni according to package directions
and drain. Heat butter in a small saucepan over medium low heat. Stir in flour
and cook 1 minute. Use a whisk and add milk, stirring constantly, until sauce
thickens. Add salt and pepper. Beat eggs slightly and add small amount of
sauce to eggs and then add remaining egg mixture to sauce. Set aside 1/3 cup
grated cheese for top. Add one third macaroni to a buttered 2 quart casserole,
alternating layers of macaroni and cheese. Pour sauce all over and add
reserved cheese. Bake 25 to 30 minutes and serve.
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2. MISSISSIPPI CAVIAR
Posted by: “Tonya”
MISSISSIPPI CAVIAR
1 can black-eyed peas, drained
1/4 cup cider vinegar
1/4 cup salad oil
1 small onion, chopped finely
Tabasco sauce or chopped red or green hot pepper to taste
Mix and marinate at least 8 hrs. Serve with snack crackers.
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3. Recipe: TOMATO SOUP (FOR CANNING)
Posted by: “Tonya”
TOMATO SOUP (FOR CANNING)
3 1/2 to 4 qt. tomatoes, cut in wedges
3 1/2 sprigs parsley or 1 tbsp. dehydrated flakes
1 1/2 onions, sliced or chopped
1 tbsp. salt
2 1/2 tbsp. sugar
3 1/2 tbsp. butter
2 1/2 tbsp. flour
1/2 tsp. pepper
Boil tomatoes (skin and all, in wedges), parsley and onions; strain
through a colander. Add rest of ingredients making a paste with a
little of the juice and cook until creamy. Pour juice into jars and
seal with boiled lids. Process 10 minutes at 10 pounds pressure in
pressure cooker.
Makes approximately 7 pints.
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5. Crock Pot Hamburger Casserole
Posted by: “tabbys_junk”
CROCK POT HAMBURGER CASSEROLE
2 lbs. browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water
Place potatoes in bottom of crock pot, top with carrots and other
vegetables. Place ground beef on top. Combine soup and water and pour
over ground beef. Cover and cook on low for 6 to 8 hours.
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6. Italian Beef Brisket
Posted by: “tabbys_junk”
Italian Beef Brisket
1 (4- to 6-lb. ) beef brisket
2 tbsp dried basil
1 tbsp crushed red pepper flakes
1 tbsp crumbled, dried oregano
1 envelope dried onion soup mix
4 cloves garlic
1 cup water
1 large onion, sliced
Mix basil, red pepper, oregano and dried onion soup mix together to
season beef.
Make four slits in brisket and place 1 garlic clove in each slit.
Rub seasoning mixture into beef and place brisket in slow cooker. Add
water and place onion slices on top of beef.
Cook on low for 8 hours. Remove from pot and shred beef. Then place
shredded beef back into the slow cooker for another 45 minutes.
Serve in hot crusty rolls.
Makes 12-15 servings.
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7a. Cooking Tips
Posted by: “tabbys_junk”
Cooking Tips
Spread margarine on leftover hamburger and hot dog buns. Broil.
Serve with jelly for a different toast. You could also spread with
garlic butter and/or Parmesan cheese and broil.
Moldy cheese: Trim off the mold and use. It is perfectly safe.
Use vegetable scraps to make vegetable stock. Save onion peels,
carrot peels and celery tops. Tie in a cheese cloth and use to make
vegetable, chicken or beef stock.
Fry 1 pound of bacon. When cool, crumble into pieces and freeze.
When you need a little for flavor, simply take out a tablespoon or two.
Most soups only need 1/2 to 1 cup of meat even for a large pot of
soup. Don’t use more even if the recipe calls for it.
Adjust your vegetables in your soup to what you have on hand or what
is on sale.
Stretch soup with potatoes, pasta or rice.
Instant mashed potatoes make a great thickener for soups and stews.
Get recipes and money-saving tips at http://www.CheapCooking.com. Free newsletter, recipes, and much more.
http://groups.yahoo.com/group/cheapcooking/
Me too.
wow
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