Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[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."

[nw_arizona_granny]

http://www.garden.org/regional/report/national/2981

High Nitrogen Levels Reduce Health Benefits of Veggies
3081a.jpg

Many herbs and spices are known to contain potent antioxidant compounds. However, it’s not always clear how growing conditions affect the levels of antioxidants in plants. Researchers at Southwestern University in Texas wanted to find out the effects fertilization had on antioxidant levels in basil. They tested three varieties of basil (‘Dark Opal’, ‘Genovese’, and ‘Sweet Thai’), applying various amounts of nitrogen fertilizer (0.5 mM to 5.0mM) to the plants during the growing season.

They measured the corresponding levels of antioxidant phenols and found antioxidant levels in basil were two to five times higher in the plants given the lowest amounts of nitrogen compared to the plants with the highest nitrogen doses. In general, the higher the levels of nitrogen added, the lower the antioxidant phenol levels in the basil leaves.

For more information on this research, go to: Journal of Agricultural and Food Chemistry.

[nw_arizona_granny]

http://www.garden.org/regional/report/arch/gv/2981

Web Finds

Tree Link
Click on the map on http://www.TreeLink.org to be linked to your state’s various agencies and non-profit organizations that have something to do with trees, where you’ll find all sorts of fun and useful info.
Clever Gardening Technique

Plant Small Trees

If you’re stumped for last-minute holiday gift ideas, consider a gift certificate for a tree, with an offer to help transplant it.

You don’t have to buy an enormous tree. Explain to the recipient that research shows that trees from smaller pot sizes (5 and 15 gallon) catch up to their bigger boxed cousins within a few years because their smaller root ball suffers less transplant shock. From a practical standpoint, smaller sizes weigh less and are more manageable and their planting holes don’t have to be so big. (Planting holes should be dug 3 to 5 times the width of the root ball.)

Finally, a smaller tree gift makes a fun “ruler” to mark the growth of a child, as both mature together.

report index | in my garden | reminders | resources | national news

[nw_arizona_granny]

[This page of hints is awesome, many subjects, applies to all of us...granny]

http://www.homeeconomiser.com/tips.html#Anchor-Kitchen%20ideas-49575

PEP-UP CLOTHES WITH VINEGAR (11.08)
Often times, dark clothing, especially items made of cotton, appear to be faded and dull. Instead of fading, it can be a build-up of laundry soap in the fabric. Try adding vinegar to the rinse cycle. Just a quarter cup of vinegar can make a huge difference. Your clothes come out looking brighter and younger.

Also check the laundry soap label for the correct amount to use in your laundry. The lid (measuring cup) is larger than the amount of detergent you actually need.
Michael Shuler — USA

CUTE PJ’s / CHEAP PJ’s (7.05)
I get lots of children’s clothes right after major holidays. Last year after Halloween I found 100% cotton pants and tops for 50 cents each! These work great for pajamas for the kids. I ended up spending 3 dollars instead of 30 dollars and got three sets of PJ’s - and I must say, they look really cute.
Claudia Bouchard - Jewett City, CT

SLIPPERY CLOTHES (6.05)
If I have clothes that like to slip off of my plastic or wooden non slip hangershangers, I just take one of those thick rubber bands from a bunch of brocolli or asparagus and wrap one of them around each end of the hanger. It’s an easy fix to a frustrating problem.
Mom, Carol Meola - Scottsdale, AZ

CLOTHES COST LESS (6.05)
I save money on clothes by sewing my own. I can buy material at Wal-Mart for one-dollar per yard or pick it up at yard sales for even less. Then I find a pattern I like that is “universal” and easy to sew. I am not a normal size, so I would have to pay much more in the stores for clothing and don’t usually find things in my size at thrift stores either. So this idea really does save me a lot of money. I use the left-over fabric scraps to make Barbie clothes, which I give to my nieces for their birthdays and tote bags that I use or give as gifts to others.
Patti - Newport, WA

BRUSH UP ON LINT (3.05)
I had a pair of black pants that were full of lint. My sticky lint brush was worn out and just wouldn’t pick up a thing. So I pulled out a round hairbrush, and wrapped it with clear packing tape. It worked better than the regular lint brush ever did.

I’ll never buy one of those lint things again.
Lyn Haberstock - Phoenix, AZ

GET THE POINT . . . AGAIN (1.05)
I thought I was the only one who pinched pennies the way you all do. I’m always looking for new ways to save.
I love to sew and also do alterations for myself and for a living. One way I save money and time sewing is, when a needle gets a blunt end rather than throwing it away, I repair it. I just rub the tip lightly on an emery board or file until it is pointy again. You can do it three or four times before replacing the needle.
Marie Davis - Pendleton, SC

2 GALLON WORM FARM (11.08)
Rather than buy a prebuilt worm farm, I took a couple discarded two gallon plant containers, lined them with scrap landscaping fabric, added some wet cardboard and topsoil, then my recently purchased earthworms. The containers fit nicely into a hole dug in the ground; I keep them covered with an old trash can lid to keep critters and sunlight away. I have steadily added kitchen scraps: coffee grounds, pulverized egg shells, vegetable peelings, etc. And the worms continue to thrive by converting the scraps into nutrient rich soil additives.
Tracy Leonard — USA

SHAKE, JIGGLE AND PLANT
At garden time I always let the last of my spinach and lettuce go to seed. I also give the dead plants a good shake before the snow falls. In the spring, I have volunteer plants coming up even before the garden is tilled. Then I transplant the spinach and leave the lettuce and parsley in their beds to mature. I’ve heard that some people even do this with potatoes and carrots.
Patti – Newport, WA

YOUR FIRST (MARRIED) CHRISTMAS (1.05)
If you know you will be attending a wedding in the next year, why not prepare a “First Married Christmas” box. Most newlyweds (especially younger couples) do not have many holiday decorations of their own. Shop right after Christmas for ornaments, table linens, candles, stockings, etc. You can really fill up a box of nice things for a low total cost.
Ann Thomas - Bridgeville, PA

THE DAWN OF SOFT SOAP (8.08)
One expense around the house that seemed unnecessary was the cost of hand soap. In D.C., it’s gone up to $3.50 for a bottle of Method foam pump hand soap, and while we both appreciated the benefit of clean hands, we were wary to make this purchase a second time. Our solution? Diluting Dawn’s new Direct Foam for dishes into the used bottle. We found that three or four pumps of Dawn, combined with water, provided enough soap to keep our hands clean and it costs us pennies to refill rather than dollars. The good news is that Dawn is regularly on sale, and coupons, of course, are always a hit.
Susan & Stephan Baumert — Falls Church, VA

GET GNATS GNOW (8.08)
This is something I’ve been doing for years to keep from getting bitten by gnats. Rub a thin film of baby oil on all exposed skin before heading outside if gnats are active. The oil forms a barrier against gnat bites.Susan & Stephan Baumert — Falls Church, VA
Billie Williams — Lewisville, TX

[This is a small sample of the hints on this page.]

[nw_arizona_granny]

Frugal crafts and food:

http://frugalfrontporch.blogspot.com/2008/12/handcrafted-holiday-initial-ornaments.html

Cute ideas and good food:

http://makeitfromscratch.blogspot.com/

Check out this site for free cooking e-books
http://www.recipegoldmine.com/ebooks/ebooks.html

Gift ideas:

http://www.kidsfriendlynz.com/Xmas%20budgeting.html

Kraft downloadable cook books:

View Online or Download Printable Version

http://www.kraft.com.au/Publications/eRecipeBook

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

[nw_arizona_granny]

For clean up let the pot cool to warm and rub the inside with olive oil and a paper towel to get any pitch residue out of the pan. When I work with evergreens I find olive oil the easiest clean up for myself and my tools. Oil before water when dealing with pitch.
K.

[nw_arizona_granny]

http://www.preparedpantry.com/Recipes/Flavored-Honey-Butter.htm

How to Make Flavored Honey Butter

It’s easy to make honey butter. Simply whip softened butter and honey together with an electric mixer. We prefer equal amounts of honey and butter but you can also use 1/4 cup butter for each 1/2 cup butter. Use a good quality, fine-flavored honey.

To make flavored honey butter, add flavors, jams, and maybe some finely chopped nuts. Or use our flavored honeys. Just whip them all together. Here are some ideas to get you started:

Cinnamon Vanilla Honey Butter

This is a very good honey butter. Be sure to use a good quality vanilla.

1/2 cup soft butter
1/2 cup honey
3/8 teaspoon cinnamon
1/2 teaspoon vanilla

Beat softened butter and honey together along with the cinnamon and vanilla until smooth and fluffy.

Banana Pecan Honey Butter

This was a crowd pleaser. We served it to both customers and staff and everyone was enthusiastic. It takes a good banana flavor.

1/2 cup butter
1/2 cup honey
3 tablespoons finely chopped pecans
1 teaspoon banana flavoring

Beat softened butter and honey together along with the pecans and banana flavoring until smooth and fluffy.

Strawberry Cream Cheese Honey Butter

You can add cream cheese to most honey butters for a little richer spread. This is a great honey butter.

1/2 cup butter
1/3 cup honey
3 tablespoons cream cheese
1 teaspoon strawberry flavoring
I drop red food coloring, if desired

Beat softened butter, honey, cream cheese, and strawberry flavoring together until smooth and fluffy. Stir in the food coloring, if desired.

Raspberry Jam Honey Butter

We wondered how jam or jelly and honey would go together. It worked fine, especially with tart flavors like raspberry and or currant.

1/2 cup butter
1/3 cup honey
1/4 cup seedless raspberry jam

Beat softened butter, honey, and jam together until smooth and fluffy.

Huckleberry Honey Butter

We now carry flavored honeys in huckleberry, raspberry, blueberry, and cinnamon. They make great, super-easy flavored honey butters.

1/2 cup butter
1/2 cup huckleberry honey

Beat softened butter and honey together until smooth and fluffy.

Copyright © The Prepared Pantry, LLC
1-866-745-7892 | 2 North Landmark Lane, Rigby, Idaho 83442

[nw_arizona_granny]

Gluten-Free Recipes

* Breads
* Main & Side Dishes
* Breakfast
* Desserts
o Cookies & Bars
o Puddings
o Ingredients
* Jams, Spreads & Toppings

http://www.preparedpantry.com/Recipes-GlutenFree.htm

[nw_arizona_granny]

http://recipes.kaboose.com/tomato-enchiladas.html

Chicken and Tomato Enchiladas

Originally submitted by Sara and modified by Kaboose.com

Savory filled tortilla shells are layered with spicy chicken, tomato salsa, green onions, sour cream, black olives and shredded Cheddar for this delicious Mexican-inspired family favorite.

More Mexican Recipes
Ingredients

* 3 cups cooked chicken meat
* 1 cup sour cream
* 1 (14.5 ounce) can diced tomatoes
* 1 teaspoon chili powder
* 1/4 cup chopped onion
* 2 green onions, chopped
* 1 tomato, diced
* 1 (6.5 ounce) can canned tomato sauce
* 1/2 cup salsa
* 2 teaspoons chili powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried parsley
* 8 (8 inch) flour tortillas
* 6 ounces shredded Cheddar cheese
* 1 (2 ounce) can chopped black olives, drained

Cooking Instructions

1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13-inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts

Servings per Recipe: 4
Amount Per Serving

* calories: 878cal
* total fat: 42.3g
* cholesterol: 157mg
* sodium: 1562mg
* carbohydrates: 71.1g
* fiber: 7.1g
* protein: 52.3g

Preparation Time: 15 min.
Cooking Time: 30 min.
Ready In: 45 min.
Servings: 4

[nw_arizona_granny]

http://recipes.kaboose.com/carrots-and-rice.html

Carrots and Rice

Originally submitted by Gayle Frazier and modified by Kaboose.com

Play up the natural sweetness of baby carrots and creamy rice with sugar, cream and butter for a spectacular side dish that takes centre stage at fall celebrations.
Ingredients

* 1 cup sliced carrots
* 3 tablespoons minced onion
* 4-1/2 cups water
* 2 teaspoons salt
* 2 cups uncooked long grain white rice
* 1/2 cup sugar
* 1 cup half-and-half
* 3/4 cup butter

Cooking Instructions

1. In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
2. Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

Nutrition Facts

Servings per Recipe: 12
Amount Per Serving

* calories: 286cal
* total fat: 14.1g
* cholesterol: 39mg
* sodium: 552mg
* carbohydrates: 36.5g
* fiber: 0.7g
* protein: 3.3g

Preparation Time: 15 min.
Cooking Time: 40 min.
Ready In: 55 min.
Servings: 12

[nw_arizona_granny]

http://recipes.kaboose.com/spicy-chicken-saute.html

Spicy Chicken Saute

Originally submitted by tocoyote and modified by Kaboose.com

A blend of seasonings and sauces transforms everyday chicken into something extraordinary. Soy sauce, vinegar, garlic, ginger and onion combine in a sweet and fiery sauce that complements the tender chicken, mushrooms and peas beautifully and simply.
Ingredients

* 2 teaspoons vegetable oil
* 4 skinless, boneless chicken breast halves, cut into 1 inch pieces
* 1-1/2 cups distilled white vinegar
* 1 cup sugar
* 1/2 cup soy sauce
* 2 tablespoons garlic powder
* 1 tablespoon red pepper flakes
* 1 tablespoon onion powder
* 1/2 teaspoon ground ginger
* 1 (8 ounce) package button mushrooms, sliced
* 1 cup frozen green peas
* 3 green onions, chopped
* 2 tablespoons cold water
* 3 teaspoons cornstarch

Cooking Instructions

1. Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, sugar, and soy sauce, stirring to dissolve sugar. Season with garlic powder, red pepper flakes, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar.
2. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the water and cornstarch, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.

Nutrition Facts

Servings per Recipe: 4
Amount Per Serving

* calories: 444cal
* total fat: 4.6g
* cholesterol: 68mg
* sodium: 1948mg
* carbohydrates: 68.5g
* fiber: 4.2g
* protein: 33.9g

[nw_arizona_granny]

http://recipes.kaboose.com/no-knead-refrigerator-rolls.html

No Knead Refrigerator Rolls

Originally submitted by Debbie Rowe and modified by Kaboose.com

Kids love these light, fluffy yeast rolls fresh from the oven. And they’re so quick and easy, your little ones will love helping you bake up a batch for the dinner table.
Ingredients

* 4 1/2 teaspoons active dry yeast
* 2 cups warm water
* 1/2 cup sugar
* 2 teaspoons salt
* 1/4 cup shortening
* 6-1/2 cups all-purpose flour
* 1 egg

Cooking Instructions

1. In a large bowl, dissolve yeast in warm water and set aside to proof.
2. In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.
3. Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
4. Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.
5. Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes.

Nutrition Facts

Servings per Recipe: 48
Amount Per Serving

* calories: 82cal
* total fat: 1.4g
* cholesterol: 4mg
* sodium: 99mg
* carbohydrates: 15.2g
* fiber: 0.5g
* protein: 2g

Servings: 48

[nw_arizona_granny]

http://health.kaboose.com/foods-to-eat/index.html

Feel-Good Foods: Organic Choices

Prefer to keep a well-stocked fridge full of organic options? Then you’ll want to make sure these 12 fruits and vegetables are on your grocery list. read more
Feel-Good Foods: 10 Stress Soothers
Feel-Good Foods: 10 Stress Soothers

If your nerves are a little frazzled these days, tame tension, reduce anxiety, and calm down with a balanced diet that incorporates these stress relievers. read more
Feel-Good Foods: 10 Cold & Flu Fighters
Feel-Good Foods: 10 Cold & Flu Fighters

You’re not totally helpless against colds and the flu. Take the natural route to alleviate symptoms and try to prevent these bugs from bothering your family in the first place. Here’s how. read more
Feel-Good Foods: Mood Boosters
Feel-Good Foods: Mood Boosters

Feeling grumpy, tense, or down? Improve your mood by eating these foods. Fyi: Included, you’ll find some good-for-you sweet treats to lift your spirits too. read more
Feel-Good Foods: Spring Sensations
Feel-Good Foods: Spring Sensations

Brighten up your meals with fresh and colorful fruits and vegetables that are locally available in the Spring. read more
Feel-Good Foods: Best Non-Organic Produce
Feel-Good Foods: Best Non-Organic Produce

Can’t afford to make all-organic meals? Here are 12 types of produce that have the least pesticides. read more

[nw_arizona_granny]

To Make Yogurt:

There are basically two ways:

1. Buy a small carton of plain yogurt at the grocery store. Preferably
plain yogurt, you can use flavored yogurt if you have no other choice (I’ve
done it, but the resultant yogurt I made also tasted a little bit like
blueberries). Look for a statement on the carton that it contains ‘live
cultures’ or words to that effect.

2. Buy dried starter at a health food store or online. The dried starter
keeps for years if you keep it frozen. This is what I do now. I find that
the dried starter makes a better yogurt - anyway, we like it better.

THEN - each time you make yogurt, you set some aside to be the starter for
the next batch. I put the starter in a clean glass jar with a plastic top.
This (a) keeps us from eating it by mistake, and (b) keeps it fresher and
cleaner.

After three or four months, our yogurt is becoming more tart than I want
it. Then I eat the last starter, and start over again with a new packet of
starter from the freezer.

I now buy my starter from www.cheesemaking.com . See:

http://www.cheesemaking.com/cheeseculturesandmoldpowders.html

I prefer the Bulgarian starter, which is more expensive:

http://www.cheesemaking.com/store/p/164-Yogurt-Bulgarian-1-packet.html

(But I only use a packet every three or four months, so I don’t mind the
expense. And you can get it for about half price if you buy twelve packets
at a time.)

I’ve also used one of their other starters, this one:

http://www.cheesemaking.com/store/p/163-Yogurt-DS-sweet-5-packets.html

This one is good also. But the Bulgarian yogurt is *really* excellent.

They have all kinds of interesting other starters - creme fraiche, various
soft cheeses, etc. Lots of fun to play with if you have time!

Pat
—
In Pennsylvania’s Northern Tier, northeastern USA.
Website: www.meadows.pair.com/articleindex.html

[nw_arizona_granny]

2d. tips on freezing/use of mushrooms?
Posted by: “Lee

Good morning,

I’ve been freezing raw mushrooms for a few years.

After wash them, I slice off the tips, and either slice or chop the mushroom.

Bought on sale, frozen and stored raw, they’re less expensive than canned. I add them to tomato sauce and fried rice dishes, cooking them when and how needed: crock pot for the tomato sauce, wok for the fried rice. They don’t work well in salads.

HTH,
Lee

________________________________________________________________________
2e. Re: tips on freezing/use of mushrooms?
Posted by: “carrie

I just made cream of mushroom soup this week. I spent a lot of time
dicing up three pounds of mushrooms for a double batch. I don’t buy
the canned cream soups because I have a DS with a milk allergy (DF
subs work great). I have heard others make it to eliminate the MSG.
I freeze the soup in containers with 11 oz. in them so I can thaw and
use in recipes. I make it thicker like it is condensed and I also
use more mushrooms. All my kids love mushrooms.

Fresh Cream of Mushroom Soup
This quick and easy recipe is so much better than the canned stuff.
Great as a first course, or with salad or sandwiches. Of course, you
can use it in your favorite recipes, too. To make it thicker, use
less stock and/or use heavy cream instead of the half-and-half cream
or milk.
2 quarts
Ingredients
8 ounces fresh mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
1 cup half-and-half cream or milk

Directions
1 Lighly saute mushrooms in butter.
2 Add flour and stir constantly for about 5 minutes.
3 Slowly add stock, stirring until all is incorporated.
4 Simmer about 10 minutes.
5 Add cream, stir and serve.

Here is our other favorite dish with mushrooms. I also up the
mushrooms because my kids love the mushroom sauce it makes over
noodles. It is a crock pot recipe, not a freezer recipe, but a top
ten favorite in my family.

Crock pot angel chicken
Ingredients
6 boneless chicken breasts
1 can mushrooms, drained
1 (1 ounce) package dried Italian salad dressing mix
1 (10 1/2 ounce) can Campbell’s Golden Mushroom soup
1/2 cup white wine (may substitute water or broth)
4 ounces cream cheese with chives and onions
angel hair pasta (cook according to box directions)

Directions
1 Place the chicken in crock pot.

2 Stir in Italian salad dressing mix, can of soup, mushrooms, cream
cheese & wine(or water or broth). Pour over chicken.

3 Cook on low in the crock pot for 4-5 hours.

4 Pour over cooked angel hair pasta or other noodles or rice. Enjoy!

5 Makes 6 breasts.

Enjoy!
Carrie

---

Posted by: “Kat”

Here is my 2 cents on food storage...

EVERYTHING is expensive if you have to throw it away becuase it is
not used/eaten. It is amazing to me how quickly 20 years can whiz by.

There are many different schools of thought when it comes to food
storage. I like the Pantry Challenge on this website because it is a
type of food storage.

I stock up on items when they are on sale. I put away $50 per month
to maintain my Pantry. I only spend $20/week on groceries beyond the
$50 month dedicated to “Pantry”.

WE eat like KINGS! My family consists of myself and my 10 year old
and my 20 year old who comes and raids my pantry and freezer for
meals all the time. I cook from scratch and make multiples of meals
based upon what is on sale. I can’t tell you the last time I paid
more than $1.75/pound for meat (OK, I do buy steak at $4/pound on
sale but that is the only exception other than some fish)

For Emergency Preparedness, I keep a backpack in my car. It has 3
days worth of food and water for 2 people. Here is what my kit
currently contains:

12 individual boxes of fruit juice (with Calcium)($4.50)
1 Jar Peanut Butter ($1.25)
1 Box Saltine Crackers ($1.50)
1 Box Graham Crackers ($2.00)
1 Jar Strawberry Jam ($1.50)
1 Large Box Favorite Cereal ($2.00)
1 Pound Hard Candy (2.00)
3 packs of sugarless gum ($2.00)
4 cans of Canned Pasta Product ($4.00)
2 cans of Ready to use Soup ($2.00)
3 cans of Tuna ($1.50)
1 Pouch of Jerky (ok...its my extravagance) $5.00
1 case of Coast Guard Water ($15.00)
3 pouches dried fruit (4.50) I prefer my home dried fruit

2 rolls of Quarters
100 - $1 bills
26 - $5 bills
The money adds up to $250 in case you are trying to figure it out.
You need to have small bills because no one will have change.

I use all this food on a regular basis with the exception of the
little juice boxes.

The “Coast Guard” water lasts for over 5 years. You can purchase this
porduct at most camping stores. Think of it as MRE style water. It
is in little foil type packages. There is also an extended life
water in little paper containers. I have a personal preference for
the pouches. use what you like best.

I dont care for ANY type of canned/powdered milk. So I store calcium
enriched fruit juice that we do like. Minute Maid is the brand, just
check the label, some have more nutrients than others. We plan on
eating the cereal dry because of our personal taste.

Every time the time changes (Daylight savings time in April and Oct),
I pull my kit out and we go through it. If it expires before the
next time change, we change out the food. We mark all the food with
big black magic marker as to when it expires so it is easier to find
the expiration date.

The home dried fruit we replace each time.

Since the backpack lives in my trunk, it is exposed to more heat and
natural elements than my normal food storage so I watch things more
carefully for expiration dates.

Again, my point is that it is easy to make your own 72 hour kit with
plenty of food that you are eating anyway. We love certain pasta and
soups out of the can. Everything in your kit should not have to be
heated in order to be eaten.

I have had several people email me since the last time I posted about
this topic asking what I store. I dont mean to go off topic but feel
very strongly about Pantry Challenge.

I am a firm believer that people will say anything to part you from
your money. You can save a lot by using a little common sense,
especially when talking about food storage. I have been buying used
canning jars through ads since I was 10 years old. I can not count
the number of houses i have gone into and they have spent 100-1000’s
on food storage that is now rotting anfd they have begged me for a
way to dispose of it (BTW: Find a pig farmer).

Again, there are a million different schools of thought about this,
This is just my humble opinion.

Kathy

---

Posted by: “didipark72

Rosemary Turkey Meatloaf

1 1/2 lbs ground turkey
1 tbsp oil
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp fresh rosemary or 2 tsp dried rosemary
2 tbsp fresh sage or 2 tsp dried sage
2 tbsp fresh thyme or 2 tsp dried thyme
salt & pepper to taste
1 egg
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 cup dried bread crumbs
In a large skillet, heat the oil then stirfry onion, garlic, rosemary, sage, thyme salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown. While stirfrying, beat the egg in a large bowl. Then add onion stirfry mixture, ketchup, and Worcestershire sauce. Stir. Add ground turkey and bread crumbs, kneading with your hands until completely combined. Place chicken mixture into a loaf pan. Preheat oven to 350F. Bake for 1 hour or until a meat thermometer inserted into the center registers 170F. Remove from oven and allow to stand for 5-6 minutes. Remove from loaf pan and allow to cool. Freeze in freezer container or in ziploc bag.

On cooking day:
Allow to thaw overnight in fridge. Cut into serving size pieces and reheat in skillet until heated through (can add about 1/2 cup water or chicken stock to skillet to prevent it from getting too dried out, if needed). Serve.

Dorie
http://groups.yahoo.com/group/Freezer-PantryRecipes/

---

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

[nw_arizona_granny]

Posted by: “RUSSIE-—— >^..^<”

TUSCAN LEMON PUDDING

MAKES: 8 SERVINGS.

5 large eggs
1 quart milk
6 tbs sugar
Grated zest of 1 lemon
Cookies or wafer for dipping

Prepare a cold water bath by filling a sink with cold water and ice cubes. In a bowl, beat eggs until they are frothy. In a saucepan, heat milk, sugar and zest. When the sugar is dissolved, slowly add the eggs, stir constantly. The pudding is done when the spoon is coated, about 20 min. Remove the pan from the heat and move it to the cold water bath in sink.

Stir until the mixture is cooled and thickens. Transfer the pudding to a serving bowl and refrigerate 4 hours covered with plastic wrap. Serve with cookies or wafers to dip in pudding, if desired. Garnish with lemon slice and mint sprig, if desired.*

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2a. Pineapple Date Bars
Posted by: “Sandy U.”

Pineapple Date Bars

20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
3/4 tsp salt
1 1/4 cup orange juice
1/4 cup oil

Combine pineapple and dates in a saucepan. Cook on medium
heat until thickened. Stir frequently. In a large bowl,
mix oats, wheat germ, coconut, walnuts, and salt. Stir in
juice and oil. Press half of the oat mixture in a greased
9x13-inch pan. Spread the pine-apple mixture on top, and
then sprinkle on the rest of the oat mixture. Press down
lightly. Bake at 350 degrees for 30 minutes or until
lightly browned. Cool. Cut into squares. Makes 32.

*~Sandy U.~*

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3a. Date Balls
Posted by: “Sandy U.”

Date Balls

This is the recipe in one of my community cookbooks.
It says to roll in Rice Krispies but most that I have
seen are rolled in coconut.

5 Tbs butter
1 1/2 cup dates, cut fine
1 cup sugar
2 eggs, beaten
2 1/2 cup Rice Krispies
1 tsp vanilla
Pinch of salt
1 cup flaked coconut

Melt butter in skillet. Add dates, sugar, and beaten
eggs. Cook until thick, stirring constantly. Stir in
remaining ingredients. Form into balls and roll in
crushed Rice Krispies (or additional coconut)

*~Sandy U.~*

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4a. English Trifle
Posted by: “didipark72

English Trifle

1 (3 oz) pkg. strawberry gelatin
1 C. boiling water
1 C. cold water
1 prepared angel food cake (8 oz) cut into cubes
1 C. mashed strawberries
1 t. sugar
1 (8 oz) can unsweetened pineapple chunks
1 C. sliced firm bananas
2 C. sliced fresh stawberries
2 C. cold milk
1 (1 oz) pkg. sugar free instant vanilla pudding mix
1 (8 oz) frozen carton whipped topping thawed
1/4 C. slivered almonds
1 fresh strawberry
In a small bowl dissolve gelatin in boiling water. Stir in cold water. Pour half of the gelatin mixture into a small bowl, cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
Place half of the cake cubes in a 3 qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over the cake.
Drain pineapple, reserving 1/4 C. juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of the slices over pineapple. Top with 1 C. sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
In a small bowl whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry.

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

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5. New Orleans-Style Red Beans and Rice with Fresh Ham Hocks
Posted by: “Sandy U.”

New Orleans-Style Red Beans and Rice with Fresh Ham Hocks Yield: 6 Servings

1 pound dried red beans 1 cup onions chopped
1 pound fresh ham hocks 1 teaspoon ground thyme
3/4 teaspoon seasoned salt divided1 bay leaf
4 cups water 1/2 teaspoon pepper
2 teaspoons vegetable oil 4 cups hot cooked rice
6 cloves garlic peeled, finely chopped

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside. Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks. Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes on each side. Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender. Remove bay leaf and serve beans over rice.

*~Sandy U.~*

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6a. Caramel Marshmallows
Posted by: “jacqueline

Caramel Marshmallows

1 c Margarine
1 lb Caramels
1 can Sweetened Condensed Milk
1 pkg Large Marshmallows, frozen
1 sm box Rice Krispies

Melt first magarine, caramels, and milk together in double boiler.
Dip marshmallows in caramel, coating well. Roll in rice krispies. Chill
until set.

---

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

[nw_arizona_granny]

This recipe is a hybrid of two that I know came from RF4RP
website. These are fun to
make. I hung one from my car’s rearview mirror for an air
freshener! I’ve also
included another fun recipe for homemade ornaments.

Cinnamon Ornaments

1/2 cup ground cinnamon,
1/3 cup applesauce, and
1 Tbs. Tacky glue

Mix in bowl and stir until well blended. Work mixture in hands
(approx. 3 minutes)
to form a ball. If it is too dry, add applesauce, if too wet, add
cinnamon. Knead
ball on cinnamon-sprinkled surface until it holds together well.
Dust a rolling pin
and board with cinnamon and roll out to about 1/4 an inch thick or
more (thinner
dough than this tends to curl during baking). Cut into shapes with
cookie cutters.
Use a drinking straw to cut out a hole to hang by a ribbon (or
don’t make a hole and
hot glue a ribbon or a small magnet to the back) . Air dry for
24-48 hours, turning
several times, or bake on an ungreased cookie sheet at 150 degrees
for 1 hour.
Remove from cookie sheet and bake on the oven racks for another
1½ hours.

Nearly Unbreakable Ornaments

¾ c flour
¼ c white glue
¼ c liquid shampoo (select appropriate fragrance, because that
is what they will
smell like)

Combine ingredients and knead thoroughly. Roll out on floured
surface (not too
thinly, or they will crack sooner or later). Cut with cookie
cutters. Use straw to
make hole for ribbon or insert ornament hook. Bake 200 for 2
hours. Paint/decorate
when cool.

To visit your group on the web, go to:
http://groups.yahoo.com/group/RealFood4RealPeople/

[nw_arizona_granny]

http://pandemicinformationnews.blogspot.com/2008/12/jiangsu-province-two-layers-of-bird-flu_19.html

Friday, December 19, 2008
Jiangsu Province, the two layers of bird flu virus detected in poultry and eggs are still overseas sales
December 19, 2008

16, the Ministry of Agriculture announced in Dongtai, Jiangsu, Hai’an the layers reared by individual farmers in monitoring avian influenza virus to the report, and called for the “prohibition of transport and Dongtai Hai’an all poultry and its products, restrictions on the flow.” According to Reporters Investigation, only to yesterday, the local field is still a large number of eggs for sale.

As early as this year by the end of October and early November, the Dongtai “chicken town” Tang Yang, Xu, such as river and the nearby town of Hai-an County and other places, birds have been large-scale chicken deaths. It reflects the broad masses of farmers, emerging as the dead chickens, in order to reduce economic losses, do not wait until the Spring Festival season came to the Maiji gold, as a last resort to dumping of live chickens to the field.

December 9 to 17, the Taiwan reporters in the East and MSC found that chicken to the township on the road, there are often other provinces and cities of transport vehicles chicken, poultry chicken very active trading, chicken traders and brokers offer a very Low.

Samples from this to be monitoring the bird flu virus was announced, reporters in the afternoon of 16 and 17 that MSC Tung Taiwan and the two chicken and egg deal does not stop, there are many households keep chickens in chicken Loading arrested in the chicken.

Dongtai officials said that chicken farmers Maiji surprise was due to the current market price slump caused by bird flu and the topic has nothing to do.
Posted by Commonground

[nw_arizona_granny]

http://www.fco.gov.uk/en/travelling-and-living-overseas/travel-advice-by-country/asia-oceania/hong-kong-special-administrative

Asia and Oceania
Hong Kong Flag of Hong Kong
Still current at: 20 December 2008
Updated: 12 December 2008

This advice has been reviewed and reissued with an amendment to the Summary and Health section (Avian Influenza – Bird Flu). The overall level of the advice has not changed.

Travel Summary

* Although Hong Kong has separate immigration controls from Mainland China and separate legal and law enforcement systems, it could still be vulnerable to both terrorism directed at China, and the global threat from terrorism. Any attacks could be indiscriminate including in places frequented by expatriates and foreign travellers.

* In 2007, 628, 323 British tourists visited Hong Kong (Source: The Hong Kong Tourism Board). Most visits are trouble-free. The main type of incident for which British nationals required consular assistance in Hong Kong in 2007 was for replacing lost and stolen passports and petty crimes. You should take sensible precautions against pickpocketing and other street crime.

* In both 2006 and 2007 the Hong Kong press reported instances of spiked drinks, targeting both males and females. Whilst there have been no recent reports of this practice, you should ensure that anything you drink cannot be tampered with. You should also be wary of accepting drinks from strangers. See the Crime Section of this advice for more details.

* The typhoon season in Hong Kong normally runs from April to October. See the Natural Disasters section of this advice and Tropical Cyclones page for more details.

* On 9 December 08, the Hong Kong SAR Government confirmed that Avian Influenza (Bird Flu) had been detected on a poultry farm in the New Territories. No human infections or deaths have been reported. The World Health Organisation (see WHO - Public Health Mapping and GIS Map Library) has confirmed human cases elsewhere in the region and there have been some human fatalities in China. If you plan to visit China please also view the latest China Travel Advice.

* We strongly recommend that you obtain comprehensive travel and medical insurance before travelling. You should check any exclusions, and that your policy covers you for all the activities you want to undertake. See the General (Insurance) section of this advice and Travel Insurance for more details.

continues.

[nw_arizona_granny]

http://pandemicinformationnews.blogspot.com/2008/12/uk-doctors-hit-by-flu-virus-fears.html

Saturday, December 20, 2008
UK: Doctors hit by flu virus fears
Dec 19 2008 By Debbie Wood

A flu type virus has led to a surge in telephone calls to GPs and emergency services across the region.

Medical staff at doctors surgeries across Solihull have witnessed a rocketing number of enquiries, averaging 20 to30 per day relating to the virus which causes a cold and chest pains among all ages during the past week.

In addition, West Midlands Ambulance Service based in Dudley, took an estimated 2,146 calls during last Saturday (December 13) alone, representing a 30 per cent increase for the same period last year.

Dr Patrick Brooke, medical director for Solihull NHs Care Trust in Union Road, is urging people with colds and flu-like symptoms to seek the right treatment for their illness and not to use the Accident and Emergency departments of Solihull Hospital.

“There has been a tremendous health service response to this unprecedented demand,” he said. “GPs and community services staff have made a concerted effort to deal with the high level of demand and help to relieve the pressure on local hospitals.

“One of the main problems recently is a flu-like illness, the Norovirus which causes respiratory problems, sickness and diarrhoea. This has hit old people particularly hard. While NHS staff are always there to help, there is a lot people can do for themselves and their families to avoid becoming ill or having accidents.”

Any members of the public with flu-like symptoms are advised to take plenty of rest, consume hot drinks and plenty of fluid, wear extra layers of warm clothing, stay at home, wash their hands regularly and use their local GP or pharmacy for treatment and advice.
Posted by Commonground

[nw_arizona_granny]

http://pandemicinformationnews.blogspot.com/2008/12/travel-alert-india.html

Saturday, December 20, 2008
Travel Alert - India
[click on the title for the full page]

December 19, 2008

The Department of State warns U.S. citizens that there is a high threat of terrorism throughout India, and advises U.S. citizens traveling to or already in India to maintain a high level of vigilance and to take appropriate steps to increase their security awareness, especially during the end-of-year holidays until India’s Republic Day, January 26. This Travel Alert expires on January 31, 2009 and replaces that issued on December 4 to provide updated information regarding the security situation.

Posted by Commonground

[Check the website for other pandemic news]