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://earthnotes.tripod.com/qkgrdnplnnr.htm

Quick Garden Planner

The following lists are meant to assist you in planning theme gardens.
They are not all inclusive, but serve as a starting point.

Bath Herbs Garden
Basils
Beebalm
Burdock, Giant
Calendula
Catnip
Chamomile
Chervil
Comfrey
Evening Primrose
Fennel Hyssop
Lady’s Mantle
Lavender
Lemon Balm
Lovage
Marjorams
Mints
Mugwort
Mullein
Oregano Rosemary
Sage
Sage, Clary
Savory
Southernwood
Tansy
Thyme
Valerian
Violet
Yarrow

Cosmetic Garden
Angelica
Basils
Borage
Burdock, Giant
Calendula
Catnip
Chamomile
Comfrey
Costmary
Elecampane
Fennel
Hyssop
Lady’s Mantle
Lavender
Lemon Balm
Lemon Bergamot
Lovage
Marjorams
Mints
Mugwort Rose
Rosemary
Sage
Sage, Clary
Savory
Southernwood
Tansy
Thyme
Violet
Yarrow

Culinary Garden
Angelica
Anise Hyssop
Basils
Borage
Calendula
Cayenne
Chervil
Chickory
Chives
Chives, Garlic
Coriander Costmary
Dill
Fennel, Bronze
Hyssop
Lavender
Lemon Balm
Lemon Marigold
Lovage
Lovage, Black
Marjoram, Showy
Marjoram, Sweet Mints
Oregano, Greek
Parsley
Rosemary
Sage
Sage, Pineapple
Savory, Summer
Savory, Winter
Thyme
Thyme, Lemon
Violet, Sweet

Dye Garden
Angelica
Calendula
Comfrey
Elecampane
Fennel, Bronze
Feverfew Hops
Lady’s Bedstraw
Lady’s Mantle
Lily of the Valley
Marjoram, Wild
Motherwort Rosemary
Sage
Southernwood
Sweet Woodruff
Tansy
Yarrow

Everlasting Garden
Anise Hyssop
Artemesias
Baby’s Breath
Basil, Sacred
Bergamot, Lemon
Bishop Weed
Blue Flag (pod)
Boneset
Borage (potpourri)
Calendula
Chamomile Chives
Chives, Garlic
Coneflower
Costmary
Elecampane
Feverfew
Hops
Lamb’s Ear
Lavender
Marjoram, Wild
Mints Mugwort
Rue
Sage
Sage, Clary
Southerwood
Statices
Strawflowers
Tansy
Thrift
Veronicas
Yarrows

Indoor Winter Garden
Aloe
Basils
Canary Balm
Cardamom
Chervil
Chives
Chives, Garlic Costa Rican Mint Bush
Lavender
Marigold, Pot
Marigold, Tarragon
Marjoram, Sweet
Mints
Oregano Oregano, Mexican
Parsley
Rosemary
Sages
Savory, Winter
Thymes
Verbenas

Perfumery & Aromatics Garden
Angelica
Anise Hyssop
Artemesias
Basil, Sacred
Bergamot, Lemon
Chamomile
Coriander Costmary
Fennel
Horsemint
Hyssop
Lavender
Lemon Balm
Lovage Marjoram, Wild
Mints
Mugwort
Rose
Rosemary
Sage
Sage, Clary Sage, Pineapple
Southernwood
Sweet Woodruff
Thyme
Thyme, Lemon
Valerian
Violet, Sweet

Tea Garden
Anise hyssop
Catnip
Chamomile
Costmary
Hyssop Lavender
Lemon Balm
Lemon Bergamot
Horsemint
Violet, Sweet

Traditional Medicine & Herb Collector’s Garden
Angelica
Basils
Bee Balm
Betony
Blue Flag
Boneset
Borage
Burdock, Giant
Butterly Weed Calendula
Catnip
Chamomile
Columbine
Comfrey
Coneflower
Coriander
Dill
Daylily Elecampane
Evening Primrose
Fennel
Feverfew
Hops
Horehound
Horsemint
Hyssop
Lady’s Bedstraw Lady’s Mantle
Lady’s Thumb
Lamb’s Ear
Lavender
Lemon Balm
Lemon Bergamot
Lily of the Valley
Lovage
Lungwort Marjoram, Wild
Mints
Motherwort
Mugwort
Mullein
Nasturtium
Periwinkle
Rue
Sages Self heal
Skullcap
Speedwell
Squawvine
St. Johnswort
Tansy
Valerian
Violet, Sweet
Yarrow

©2003 by Ernestina Parziale, CH

[nw_arizona_granny]

http://earthnotes.tripod.com/seeds.htm

Starting from Seed

Seed Chart A-Z

[Every thing that you might want to know about seeds and how to plant them, all types of seeds....]

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/notchocheese.html

Notcho cheese sauce
By John Kohler
Ingredients

4 small tomatoes
3 avocados (no skin and no pits)
1 red chili pepper (whole, deseed)
3 small red sweet peppers (size smaller than chili peper), can use 1/2 small red bell pepper
1 tsp taco seasoning
salt to taste if desired (can also use dulse flakes)
black pepper to taste if desired

Blend in blender until smooth and light. Enjoy!

Cut up your favorite vegetable into small slices and dip into sauce.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/gadogado.html

Gado-Gado
by Nomi Shannon
© 1998 Nomi Shannon. Please copyright notice below.

Gado-Gado is a highly flavorful sauce that tastes wonderful slightly warmed (use the warm to your finger test- if you can’t leave your finger in there indefinitely, it’s too hot and you are losing enzymes) and drizzled over almost any vegetable that you can think of. Try placing some of the following on a bed of sunflower and buckwheat sprouts and pour some Gado-Gado over: shredded cabbage, sliced carrots, celery, broccoli, asparagus, spinach, grated beets, cauliflower florets, mushrooms, any kind of squash, greens, grated sweet potato, etc.

1 Cup almond butter
2 - 4 Tablespoons chopped onion
2 cloves garlic, pressed
1 Tablespoon honey Juice from
1 lemon
1 Tablespoon grated ginger root
1 Tablespoon Tamari
1 Tablespoon Sesame oil
1/2-1 teaspoon cayenne pepper
1/2 Cup water

Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings. Yields 2 1/2 cups.

Peanut Information
The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is ‘allowed’ and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isn’t recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.

Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/sunflowerseedcheese.html

Sunflower Seed Cheese Hurricane LeFran’s Magick Theatre Elizabeth Baker
Sunflower Seed Cheese

3 cups sunflower seed meal (2 cups seed)
2 teaspoons kelp
3/4 cup fermic (I think this means rejuvalac—anyway, that’s what I used)

Mix together, knead well and pack into covered dish. We like Corningware, square covered dishes. Or make into a roll and wrap in cellophane or plastic wrap. Set aside in the kitchen for 24 to 36 hours. Mold may appear on the top of dish but it is good and adds to the flavor. However, for guests, you may want to scrape it and the darkened top off. Serve from the dish at the table, or slice from roll. It will keep in the refrigertor for a week to 10 days.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/quinoa.html

Sprouted Quinoa Plate with Salsa and Vegetables
by Kate L Pugh
Serves 1

Sprouted Quinoa:
35-50g (1 1/2 - 2 oz) quinoa grain
Salsa:
1 (preferably ripe-ish) tomato
1 spring onion (scallion, green onion)
a few leaves fresh basil
(don’t sub dried, better to omit)
up to 1/2 clove garlic
(omit if you hate raw garlic)
Vegetables:
1/2 (sweet) red (bell) pepper
3 - 4 pieces baby sweetcorn
1 medium mushroom
soy sauce and balsamic vinegar to taste (optional)
To Serve:
1/2 serving (1/4 recipe) Almond Pâté
(or 4 tbsp other raw nut or seed pâté)

1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time.

2. To prepare the salsa, chop everything very finely (especially the garlic) and mix together.

3. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar if using, and mix well.

4. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won’t be able to see the quinoa.

5. Eat and enjoy!

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/cinnamondate.html

Cinnamon Date Bread

3 C soft wheat, sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins

Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/ryecrackers.html

Rye Crackers
1 C sprouted wheat
1 C sprouted rye
Braggs Aminos (to taste)
honey or dates (to taste)
1 T caraway seeds
onions chopped fine (as desired)

Sprout wheat and rye for 1 day. Process wheat, rye and dates through a champion juicer (can also use a food processor). Mix in Braggs, onions, caraway seeds and honey (if dates were not used) to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until desired consistancy.

Optional:

You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/mashed.html

Mashed “Potatoes”
by RoseLee Calabro

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with “S” blade, chop until “grainy”. In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

[TenthAmendmentChampion]

From:

Good Thing: Candy Cane Reindeer

Turning a plain candy cane into a cute reindeer is a simple Good Thing to get you and your family in the holiday spirit.

Tools and Materials
Reindeer template
Candy cane
Brown felt
Pencil
Scissors
Nontoxic glue
Brown or red craft pom-pom
Black felt
Hole punch
Rustic floral wire

Candy Cane Reindeer How-To
1. Download and print reindeer template . Place template on brown felt and trace face and ears; cut them out.

2. Apply face and ears to candy cane using nontoxic glue. Attach craft pom-pom for the nose using nontoxic glue. If making a Rudolph candy cane, use a red pom-pom; otherwise, use brown.

3. Make eyes by punching two dots out of black felt using a hole punch. Glue black dots to face. Let dry for 15 minutes.

4. Twist rustic floral wire to make antlers. Attach antlers by twisting around top of candy cane. Twist one small piece onto each side of the main antlers to make branches.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/veggiecaseerole.html

Raw Veggie “Casserole”
Compliments of Rick Dina, D.C.

3 lettuce leaves, shredded
1-2 zuccini, shredded in Food Processor
1-2 carrots, shredded in Food Processor
Handful of alfalfa sprouts
Handful cauliflower, in small bite sized pieces
½ red bell pepper, sliced/diced
(Handful of chopped red cabbage)

Put all of above ingredients in a large salad bowl and mix together.

2 tomatoes
1 stalk celery
2 carrots
Juice of one lemon

Blend the above 4 ingredients in a blender…

Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to the desired thickness and consistency. Adding extra carrots without the seeds/avocado thickens it into a non fat version. Pour this mixture over the salad and mix thoroughly.

Enjoy!!

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/halvah.html

Halvah

1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame Butter)
2 Tbsp Honey
1 Tsp Vanilla (Optional)
1 Tbsp Raw Carob Powder (Optional)

Grind sesame seeds past meal stage into a nut butter. Scrape out into a bowl and dribble in the honey. Mix well until you get one sticky mass. For a “chocolate” halvah, mix in raw carob powder - don’t mix will; allow it to become marbled. For more vanilla flavor, add 1 teaspoon of vanilla with the honey.

Line a small (about 4x3 inches) box with waxed paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes.

Makes about 1 dozen 1 inch cubes

[nw_arizona_granny]

Big Bear, Calif. Police Scanner, just put out a bulletin.

Apparently Santa is over Greenland at this time.

They say that Norad is once again tracking him.

[TenthAmendmentChampion]

Yay Santa!!!!

[gardengirl]

Merry Christmas, Granny!

Haven’t been ignoring you, just busy! Finally got all the sewing and wrapping and baking done! :)

Hope you have a happy and safe holiday!

((((Hugs))))

[TenthAmendmentChampion]

US Army ready if the downturn gets out of hand
http://www.freerepublic.com/focus/f-news/2153885/posts

[TenthAmendmentChampion]

Showing results for foreclosure tips [Clear search]

Facing Foreclosure? Tips to Save Your Home
Tom Geller is the author of Save My Home.Tom and I were recently panelists at a Foreclosure Bootcamp at the Inman Connect Conference in San Francisco, He has graciously shared this article with Trulia Blogs. By Tom Geller Over 200,000 homeowners will r Read more
Blogged Wed Oct 8 2008, 10:25 by Frances Flynn Thorsen, SRS, e-PRO, ACRE in Foreclosure
1 comment-Add a comment

Buying a home?? How about Foreclosures?? Tips to avoid a headache. If you are buying a home CONGRATULATIONS!!! Your timing could not be better, many deals, good interest rates, motivated sellers and the ho topic of the moment FORECLOSURES....When dealing with a Foreclosure Propert it would be wise to to talk to an a Read more
Blogged Tue Dec 9 2008, 18:49 by Noemi Cardoso in Home Buying | Somerset
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Four Tips for Buying Foreclosures
Foreclosed houses are everywhere you turn in this market. But while their sticker prices are low, buying one can be a risky endeavor. This is mainly because you won't have the same protections as you would for a conventional house.From Consumer Reports ma Read more
Blogged Thu Nov 20 2008, 18:11 by Brad & Jennifer Corekin in Foreclosure
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10 Tips for Avoiding Foreclosure.
Yvonne Baker, Real Estate Consultantwww.YvonneBaker.com If you are having trouble keeping up with your mortgage payments, and have received a notice from your lender asking you to contact them, DON'T PANIC!! The following information provid Read more
Blogged Wed Sep 3 2008, 11:37 by Yvonne Baker in Market Conditions | San Antonio, TX
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Tips for Buying Foreclosure Real Estate
Information on Outer Banks Foreclosures For Sale Tips for BuyersOctober 2nd, 2008 Click Here to Search All Foreclosures for Sale in Nags Head, Duck, Corolla, Manteo, Kitty Hawk, Kill Devil Hills, Hatteras and Southern Shores. Yesterday we joined Read more
Blogged Thu Oct 16 2008, 04:54 by Dean Agency Sales Team in Foreclosure
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Tips to Help Avoid Foreclosure Scams
Here are some great tips to help avoid foreclosure scams Contact your mortgage servicer as soon as you have trouble making payments. You may be able to negotiate a payment schedule. Contact a HUD‐approved housing counselor for assistance if you are rece Read more
Blogged Tue Dec 9 2008, 06:34 by Marcus Fleming in Foreclosure
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Five Tips for Buying a Foreclosure Property Below Market Value
By Jim Saccacio, RealtyTrac Chief Executive Officer If you feel like the escalating costs of real estate have priced you out of the market, think again. It may be time to investigate the vast opportunities available in the foreclosures market. For peo Read more
Blogged yesterday, 14:51 by RealtyTrac in Foreclosure
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Any tips for how to invest in Real Estate on the Eastside?
Single Family? Multifamily? Commercial? Land? Foreclosures? Fix & Flip? Buy & Rent? What has the ... Read more
Answered Fri May 11 2007, 13:49 by Bma in Foreclosure | Bellevue, WA
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Tips for Locating Lucrative Investment Property
By Rick Sharga, Vice President of Marketing for RealtyTrac With real estate outperforming most other investment vehicles, it\'s not surprising that an increasing number of buyers are pursuing investment properties. With the rapid appreciation in many re Read more
Blogged yesterday, 14:48 by RealtyTrac in Foreclosure
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Facing Foreclosure and looking for some options in NC?
I thought this was a great article and posted some links to sources of information on tips to avoid foreclosure CLICK HERE Read more
Blogged Fri Nov 21 2008, 16:54 by Rowena Patton in Market Conditions | Asheville
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Short Sale Listings: Tips & Tricks
Preparation and organization are some of the keys to a successful Short Sale. This starts with the listing process. 1. Determine if your seller has a legitimate hardship. Some of those are: loss of income, divorce, medical, transfer, job loss, Read more
Blogged Sat Oct 25 2008, 08:26 by Wendy Rulnick in Home Selling | Destin
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Buying Tips for bank-owned Properties
An REO (bank-owned property) vs. foreclosure An REO is a property that goes back to the mortgage company after an unsuccessful foreclosure auction. Most foreclosure auctions do not even result in bids.If there was enough equity in the property to satisfy Read more
Blogged Fri Sep 5 2008, 10:07 by Mary in Home Buying | Campton, NH
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Sending Out An SOS...tips for distressed homeowners...
Are you a homeowner in financial distress? IF so, you are not alone! On June 5th, MSNBC.com released updated market statistics (Original Article): .99% of all homes in the US are now in foreclosure 6.36% of all mortgages are delinquent Th Read more
Blogged Mon Dec 8 2008, 19:26 by Theresa Bastian in Foreclosure | Tacoma
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5 Tips for Increased Exposure at 'Surviving the Housing Crisis'
Trulia's new Surviving the Housing Crisis page is designed to offer Trulia Voices and Trulia Blogs enhanced exposure in a special content niche! Take advantage of a chance to reach growing numbers of visitors with shared concerns about a Read more
Blogged Tue Oct 7 2008, 16:18 by Frances Flynn Thorsen, SRS, e-PRO, ACRE in Tech Tips
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Landscaping Foreclosures and Homes for Sale
I own a landscaping company and would like to partner with Realtors and ... to provide lawn care to their foreclosures and empty homes for sale. Is this common practice? Do you have ... Read more
Answered Mon Oct 6 2008, 09:05 by Tcs Landscaping in Curb Appeal | Winter Park, FL
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10 Home Buying Tips for Uneasy Times
10 home-buying tips for uneasy times Mortgages are harder to obtain today, and deals require more money down, but it's still a good time for buyers. Here's how to get the home you want at the best price. David Read more
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Bankruptcies & Foreclosures in Albany NY
How do you clear up bad credit?There is no fast and easy way to repair damaged credit that took months or years to occur. The law allows negative information to appear on an individual's credit record from 7 to 10 years. Now, many states have specific ti Read more
Blogged Tue Nov 4 2008, 16:17 by Jon Huther in Foreclosure | Albany
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I am interessted in learning more about foreclosures and short sales. Any tips?
Is there a good source to gather info and learn the foreclosure / short sale end of real estate? Read more
Answered a few hours ago by Sue Paerels in Foreclosure
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Any tips on finding an agent who specializes in bank-owned properties/foreclosures in the San Jose area? ... Read more
Answered Mon Jul 14 2008, 14:31 by Becky Hyman in Home Buying | Blossom Valley, San Jose, CA
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Tips on Surviving this Economic Crisis and Market Crash
I gotta be honest - I'm feeling these economic pressures from our recent market crash. My assets over the past year have declined 25% - really, plummeted is a better word. And I'm hunkering down on my spending like a shy turtle in winter!But Read more
Blogged Mon Oct 6 2008, 10:57 by Trulia Becky in Market Conditions | San Francisco
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Lots of embedded links... Hope this helps!

[nw_arizona_granny]

Swiss Onion Drop Biscuits
Quick Cooking

In Hebron, Indiana, Edna Hoffman stirs up a big batch of these tender
drop biscuits made with whole wheat flour. They’re yummy spread with
butter alongside a bowl of soup or a luncheon salad.

SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
2 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
3/4 teaspoon onion salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 cup (4 ounces) shredded Swiss cheese
1/3 cup thinly sliced green onions
2 eggs
3/4 cup plus 2 tablespoons buttermilk

Directions:
In a large bowl, combine the flours, sugar, baking powder, onion salt
and baking soda. Cut in butter until mixture resembles coarse crumbs.
Stir in the cheese and onions. Combine eggs and buttermilk; stir into
cheese mixture just until moistened.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 2
dozen.

Nutrition Facts
One serving: Calories: 113 Fat: 6 g Saturated Fat: 3 g Cholesterol: 32
mg Sodium: 198 mg Carbohydrate: 12 g Fiber: 1 g Protein: 4 g

http://www.tasteofhome.com/Recipes/Swiss-Onion-Drop-Biscuits

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Garlic-Cheese Dog Biscuits
Taste of Home

SERVINGS: 18-24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. + chilling Bake: 15 min. + cooling

Ingredients:
1-1/4 cups shredded cheddar cheese
1/4 cup stick margarine, softened
1-1/2 cups whole wheat flour
1 to 4 garlic cloves, minced
Dash salt
6 to 8 tablespoons milk

Directions:
In a mixing bowl, beat the cheese and margarine. Add the flour, garlic
and salt; mix well. Add enough milk to form a stiff dough. Cover and
refrigerate for 30 minutes.
Roll out dough to 1/4-in. thickness. Cut with a bone-shaped cookie
cutter. Place on an ungreased baking sheet. Bake at 375° for 15-20
minutes or until edges are golden brown. Remove to wire racks. Biscuits
will harden as they cool. Yield: 1-1/2 to 2 dozen (depending on cookie
cutter size).

Nutrition Facts
One serving: (1 each) Calories: 65 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 7 mg Sodium: 62 mg Carbohydrate: 6 g Fiber: 1 g Protein: 2
g

http://www.tasteofhome.com/Recipes/Garlic-Cheese-Dog-Biscuits

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Flaky Italian Biscuits
Quick Cooking

Keeping the mix on hand makes it easy for Tami to stir up a batch of
these tender biscuits. Spread them with butter...or omit and Italian
seasoning and serve them with honey.

SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
2 cups Biscuit Baking Mix (recipe also in Recipe Finder)
1 teaspoon Italian seasoning
1/2 cup milk

Directions:
Place mix and Italian seasoning in a bowl. Stir in milk just until
moistened. Turn onto a floured surface; knead 10-15 times. Pat or roll
out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2
in. apart on an ungreased baking sheet. Bake at 425° for 15-17
minutes or until golden brown. Serve warm. Yield: 8 biscuits.

http://www.tasteofhome.com/Recipes/Flaky-Italian-Biscuits

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Heart Biscuits
Quick Cooking

“Mom always made heart-shaped biscuits for Valentine’s Day,” says Tina
Christensen of Addison, Illinois. “When I realized how easy they were, I
continued the tradition! They’re great anytime of year served warm with
a honey or cinnamon spread.”

SERVINGS: 12
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter
3/4 cup milk
HONEY SPREAD:
1/2 cup butter, softened
1/4 cup honey
CINNAMON SPREAD:
1/2 cup butter, softened
3/4 cup sugar
3 teaspoons ground cinnamon

Directions:
In a bowl, combine dry ingredients. Cut in butter until mixture
resembles coarse crumbs. With a fork, stir in milk until the mixture
forms a ball.
Turn onto a lightly floured surface; knead five to six times. Roll
to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit
cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12
minutes or until golden brown.
For honey spread, combine butter and honey in a mixing bowl; beat
until smooth. For cinnamon spread, combine butter, sugar and cinnamon in
a mixing bowl; beat until smooth Serve with the warm biscuits. Yield:
about 1 dozen.

Nutrition Facts
One serving: (1 each) Calories: 357 Fat: 23 g Saturated Fat: 14 g
Cholesterol: 63 mg Sodium: 536 mg Carbohydrate: 35 g Fiber: 1 g Protein:
3 g

http://www.tasteofhome.com/Recipes/Heart-Biscuits

[alarm rider]

Marked.

[nw_arizona_granny]

Biscuits and Sausage Gravy
Country

This is an old Southern recipe that I’ve adapted. Maybe you’d like to
try it and take a “trip” to the South.

SERVINGS: 2
CATEGORY: Low Carb
METHOD:
TIME: Prep/Total Time: 15 min.

Ingredients:
1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups milk
Warm biscuits

Directions:
In a skillet, cook sausage over medium heat until no longer pink; drain.
Add butter and heat until melted. Add the flour, salt and pepper; cook
and stir until blended. Gradually add the milk, stirring constantly.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve
over biscuits. Yield: 2 servings.

Nutrition Facts
One serving: 3/4 cup (calculated without biscuits) Calories: 337 Fat: 27
g Saturated Fat: 14 g Cholesterol: 72 mg Sodium: 718 mg Carbohydrate: 14
g Fiber: 0 g Protein: 10 g

http://www.tasteofhome.com/Recipes/Biscuits-and-Sausage-Gravy

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Ground Beef ‘n’ Biscuits
Quick Cooking

“This recipe was given to me by a good friend when I got married, and I
have used it many times since,” shares Lois Hill from her kitchen in
Trinity, North Carolina. The saucy meal is family-pleasing and also
budget-pleasing at 98 cents a serving.

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.

Ingredients:
1-1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce
1 package (10 ounces) frozen peas
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded cheddar cheese

Directions:
In a large skillet, cook the beef, celery and onion over medium heat,
until meat is no longer pink; drain. Stir in the flour, salt, oregano
and pepper until blended. Add tomato sauce and peas; simmer for 5
minutes.
Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits;
arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at
350° for 20 minutes or until biscuits are golden brown and cheese is
melted. Yield: 6 servings. Editor’s Note: The cost per serving does not
include optional ingredients such as garnishes. When there is a choice
of two ingredients, the cost is figured with the first one listed.

Nutrition Facts
One serving: 1 cup with 1 biscuit Calories: 445 Fat: 20 g Saturated Fat:
10 g Cholesterol: 95 mg Sodium: 1273 mg Carbohydrate: 31 g Fiber: 3 g
Protein: 33 g

http://www.tasteofhome.com/Recipes/Ground-Beef—n—Biscuits

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Farmhouse Chicken and Biscuits
Reminisce Extra

“MOTHER had two special ways of fixing chicken—browning serving-size
pieces in fresh butter, or preparing this delicious sauce with the
chicken added. Either way, our family loved Mother’s chicken!”

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 15 min. Cook: 55 min.

Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 carrots, sliced
2 celery ribs with leaves, sliced
1 green onion, sliced
5 peppercorns
1 teaspoon salt
6 cups water
6 tablespoons butter
1/2 cup all-purpose flour
1/4 teaspoon pepper
Homemade or purchased biscuits, warmed

Directions:
Combine the first seven ingredients in a Dutch oven; cover and simmer
until the chicken is tender, about 45 minutes. Remove vegetables and
chicken from broth; set vegetables aside, and skin, bone and cube the
chicken. Strain and reserved 3 cups of the broth. In a large saucepan,
melt butter; add flour and pepper. Cook and stir over medium heat until
bubbly. Gradually stir in the reserved broth; bring to a boil, stirring
constantly. Boil for 1 minute. Add chicken and vegetables; heat through.
Serve over biscuits. Yield: 6-8 servings.

http://www.tasteofhome.com/Recipes/Farmhouse-Chicken-and-Biscuits