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

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."

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."

Beef N Cheddar Biscuits
Country Ground Beef

This was a winning recipe at the county fair when I was a child. It’s a
family favorite—and great picnic fare.—Della Jackson, Loomis,
California

SERVINGS: 6
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.

Ingredients:
1 pound ground beef
4 tablespoons barbecue sauce
2 tubes (4-1/2 ounces each) refrigerated biscuits
1 cup (4 ounces) shredded cheddar cheese

Directions:
Combine ground beef and barbecue sauce in a small bowl; set aside. Place
one biscuit in each of 12 greased muffin cups; press firmly into the
bottom and up the sides. Spoon 1 to 2 tablespoons of beef mixture into
each cup; sprinkle with cheese.
Bake at 350° for 15-18 minutes or until biscuits are golden and
cheese is melted. Serve immediately. Yield: 1 dozen.

Nutrition Facts
One serving: (2 each) Calories: 244 Fat: 13 g Saturated Fat: 7 g
Cholesterol: 57 mg Sodium: 430 mg Carbohydrate: 12 g Fiber: 0 g Protein:
19 g

http://www.tasteofhome.com/Recipes/Beef-N-Cheddar-Biscuits

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Beef Biscuits
Country Ground Beef

My 17-year-old granddaughter introduced me to this tasty recipe. She
first made it in her home economics class.—Carolyn Pauling, Paulina,
Iowa

SERVINGS: 12
CATEGORY: Main Dish
METHOD: Deep-Frying
TIME: Prep: 25 min. Cook: 25 min.

Ingredients:
2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits
1 pound ground beef
1 small onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
Vegetable oil

Directions:
On a floured surface, roll each biscuit into a 6-in. circle; set aside.
In a large skillet, cook the beef, onion and green pepper over
medium heat until meat is no longer pink; drain. Stir in the tomato
sauce, salt, pepper and oregano. Place 2 rounded tablespoonfuls of meat
mixture onto each biscuit. Fold in half and press firmly with the tines
of a fork to seal edges.
Heat about 3 in. of oil to 375° in a deep fryer. Fry each biscuit
until golden brown; drain on paper towels. Serve warm. Yield: 12 pies.

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

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Beef Barbecue Biscuits
Home-Style Soups, Salad and Sandwiches Cookbook

These little meat-filled cups are simple to prepare and make great
finger food for meals and snacks. My husband and I enjoy them almost as
much as our kids do!

SERVINGS: 10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
3/4 pound ground beef
1/2 cup barbecue sauce
1 tablespoon dried minced onion
4 teaspoons brown sugar
1 tube (12 ounces) refrigerated buttermilk biscuits
3/4 cup shredded cheddar cheese

Directions:
In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the barbecue sauce, onion and brown sugar; set aside.
Separate dough into 10 biscuits; flatten into 5-in. circles. Press
firmly into the bottom and up the sides of greased muffin cups. Spoon 2
tablespoons of beef mixture into each cup; sprinkle with cheese.
Bake at 400° for 10-15 minutes or until biscuits are golden and
cheese is melted. Yield: 10 servings.

Nutrition Facts
One serving: (1 each) Calories: 183 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 26 mg Sodium: 467 mg Carbohydrate: 20 g Fiber: 0 g Protein:
11 g

http://www.tasteofhome.com/Recipes/Beef-Barbecue-Biscuits

Beans and Biscuits
Country Woman

SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 pound ground beef
2 green onions, chopped
1 garlic clove, minced
1 can (28 ounces) baked beans, drained
1/2 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
1 tube (4-1/2 ounces) refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese

Directions:
In a large skillet, cook the ground beef, onions and garlic over medium
heat until meat is no longer pink; drain. Add the beans, barbecue sauce,
brown sugar, ketchup and mustard. Simmer for 5 minutes or until heated
through.
Transfer to a greased 11-in. x 7-in. baking dish. Separate biscuits
and cut in half; arrange over beef mixture. Bake, uncovered, at 400°
for 18 minutes or until biscuits are golden brown. Sprinkle with cheese;
bake 2-3 minutes longer or until cheese is melted. Yield: 4-6 servings.
Editor’s Note: This recipe was tested with Pillsbury buttermilk
biscuits, which has six biscuits in a 4-1/2 ounce tube.

Nutrition Facts
One serving: (1 each) Calories: 407 Fat: 12 g Saturated Fat: 6 g
Cholesterol: 56 mg Sodium: 1157 mg Carbohydrate: 52 g Fiber: 8 g
Protein: 25 g

http://www.tasteofhome.com/Recipes/Beans-and-Biscuits

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Sausage Gravy with Biscuits
Cooking for 2

“This is one of our favorite quick dishes,” writes Alyce Wyman of
Pembina, North Dakota. “My husband and I used to winter in Florida and
after a day of gold, it was always a cinch to prepare this satisfying
meal with a tossed salad.”

SERVINGS: 2
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 25 min.

Ingredients:
2 individually frozen biscuits
1/4 pound bulk pork sausage
3 tablespoons all-purpose flour
1/4 teaspoon salt, optional
1/4 teaspoon Italian seasoning
1/4 teaspoon rubbed sage
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups 2% milk

Directions:
Bake biscuits according to package directions. Meanwhile, crumble
sausage into a small skillet. Cook over medium heat until no longer
pink; drain. Stir in flour and seasonings until blended. Gradually add
milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Split biscuits in half; serve with sausage gravy. Yield: 2 servings.

Nutrition Facts
One serving: 1 biscuit with 3/4 cup sausage gravy (prepared with
reduced-fat sausage and fat-free milk) Calories: 444 Fat: 22 g Saturated
Fat: 7 g Cholesterol: 44 mg Sodium: 1105 mg Carbohydrate: 42 g Fiber: 1
g

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

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Biscuits and Beans
Taste of Home Ground Beef Cookbook

Biscuits and beans are common ingredients in traditional country
cooking. This recipe earned an honorable mention when I entered it in a
local cooking contest.—Dolores Grossenbacher, Beloit, Wisconsin

SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.

Ingredients:
1 pound ground beef
1 can (15-3/4 ounces) pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon dried minced onion
1/2 teaspoon salt
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 to 1 cup shredded cheddar cheese

Directions:
In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the beans, barbecue sauce, brown sugar, onion and salt; mix
well. Bring to a boil.
Transfer to a greased 2-qt. baking dish. Separate biscuits and
arrange over the hot beef mixture. Sprinkle with cheese. Bake,
uncovered, at 400° for 18-20 minutes or until biscuits are golden
brown. Yield: 5 servings. Corn on the cob would go great with Biscuits
and Beans. REmove husk and silk from ears of corn. Bring water to a
boil, cook for 3-5 minutes or until tender. Remove from the water with
tongs.

Nutrition Facts
One serving: (1 each) Calories: 472 Fat: 14 g Saturated Fat: 6 g
Cholesterol: 56 mg Sodium: 1542 mg Carbohydrate: 59 g Fiber: 5 g
Protein: 29 g

http://www.tasteofhome.com/Recipes/Biscuits-and-Beans

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Chicken Stew over Biscuits
Quick Cooking

A pleasant sauce coats this chicken and veggie dinner that’s slow-cooked
to tender perfection, then served over biscuits. “When I first came up
with this dish, my 2-year-old couldn’t get enough of it,” comments Kathy
Garrett from Browns Mills, New Jersey.

SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 8 hours

Ingredients:
2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine
1 tablespoon minced fresh parsley
1 to 2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon pepper
5 medium carrots, cut into 1-inch chunks
1 large onion, cut into eight wedges
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
3 tablespoons all-purpose flour
1/3 cup cold water
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

Directions:
In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley,
bouillon, garlic and pepper until blended. Add the carrots, onion and
chicken. Cover and cook on low for 7-8 hours. Increase heat to high.
In a small bowl, combine the flour and cold water until smooth;
gradually stir into slow cooker. Cover and cook for 1 hour. Meanwhile,
bake biscuits according to package directions. Place biscuits in soup
bowls; top with stew. Yield: 5 servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 429 Fat: 11 g Saturated Fat: 2 g
Cholesterol: 88 mg Sodium: 1288 mg Carbohydrate: 42 g Fiber: 3 g
Protein: 34 g

http://www.tasteofhome.com/Recipes/Chicken-Stew-over-Biscuits

Comments
Re: Chicken Stew over Biscuits
I have made this stew and it’s very delicious. The only thing different
was I made “Mile High Biscuits” (from scratch). Yummy!!

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Oven Stew and Biscuits
Casserole Cookbook

Soy sauce and sesame seeds give this hearty casserole a slight Oriental
twist. The recipe come from my brother, who was a wonderful
cook.—Bertha Brookmeier, El Cajon, California

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 45 min.

Ingredients:
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef top sirloin, cut into 1-inch cubes
1/4 cup canola oil
1 can (14-1/2 ounces) stewed tomatoes
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 large onion, thinly sliced
3 tablespoons soy sauce
3 tablespoons molasses
1 medium green pepper, cut into 1-inch pieces
1 tube (12 ounces) refrigerated buttermilk biscuits
1 teaspoon butter, melted
Sesame seeds

Directions:
In a large resealable plastic bag, combine the flour, salt and pepper
Add beef in batches; shake to coat. In a large skillet, brown beef in
oil over medium heat. Stir in the tomatoes, mushrooms, onion, soy sauce
and molasses.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
375° for 20 minutes. Stir in the green pepper. Cover and bake 10
minutes longer.
Uncover; top with biscuits. Brush biscuits with butter; sprinkle
with sesame seeds. Bake 15-18 minutes more or until the biscuits are
golden brown. Yield: 6-8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 438 Fat: 19 g Saturated Fat: 6 g
Cholesterol: 77 mg Sodium: 1235 mg Carbohydrate: 37 g Fiber: 2 g
Protein: 30 g

http://www.tasteofhome.com/Recipes/Oven-Stew-and-Biscuits

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Beef Potpie with Biscuits
Casserole Cookbook

I’m a stay-at-home mom who home-schools our three daughters, so my days
are very busy. I often rely on meal-in-one casseroles like
this.—Dolores Jensen, Arnold, Missouri

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.

Ingredients:
1-1/2 pounds boneless beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions:
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the vegetables, gravy, thyme and pepper.
Transfer to a greased 9-in. deep-dish pie plate or 11-in. x 7-in.
baking dish. Bake, uncovered, at 400° for 25 minutes.
Place the biscuits in a single layer over meat mixture. Bake 10-15
minutes longer or until biscuits are golden brown. Yield: 6-8 servings.

Nutrition Facts
One serving: (1 cup) Calories: 298 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 53 mg Sodium: 775 mg Carbohydrate: 39 g Fiber: 2 g Protein:
26 g

http://www.tasteofhome.com/Recipes/Beef-Potpie-with-Biscuits

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Creamy Beef with Biscuits
Casserole Cookbook

With 11 children, my mom had lots of cooking experience. She generously
passed down to me her knowledge and recipes. Mom usually served this
dish to company.—Mary Miller, Shreve, Ohio

SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 35 min.

Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 package (8 ounces) cream cheese, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup ketchup
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions:
In a large skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Add cream cheese, stirring until melted. Add the
soup, milk, ketchup, salt and pepper; mix well.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
375° for 15 minutes. Uncover; arrange biscuits over top. Bake 20-25
minutes longer or until biscuits are golden brown. Yield: 8-10 servings.

Nutrition Facts
One serving: (1 cup) Calories: 393 Fat: 22 g Saturated Fat: 10 g
Cholesterol: 89 mg Sodium: 885 mg Carbohydrate: 25 g Fiber: 1 g Protein:
24 g

http://www.tasteofhome.com/Recipes/Creamy-Beef-with-Biscuits

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Creamy Pumpkin-Filled Biscuits
Simple & Delicious

Michelle Kester of Cleveland, Ohio uses convenient refrigerator biscuits
to create delicious pie-inspired treats. The warm and creamy pumpkin
filling invites you to take bite after bite!

SERVINGS: 8
CATEGORY: Dessert
METHOD: Deep-Frying
TIME: Prep/Total Time: 30 min.

Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup canned pumpkin
1/2 cup cold milk
1/2 cup whipped topping
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1 tube (17.3 ounces) large refrigerated flaky biscuits
Oil for deep-fat frying
Confectioners’ sugar, optional

Directions:
In a small mixing bowl, beat the first six ingredients until smooth; set
aside. On a lightly floured surface, roll out each biscuit into a 6-in.
circle. Spread 1/3 cup cream cheese mixture on half of each biscuit.
Bring dough from opposite side over filling just until edges meet; pinch
seams to seal.
In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a
time, for 1-2 minutes on each side or until golden brown. Drain on paper
towels. Dust with confectioners’ sugar while warm if desired. Serve
immediately. Yield: 8 servings.

Nutrition Facts
One serving: 1 biscuit (calculated without confectioners’ sugar)
Calories: 507 Fat: 36 g Saturated Fat: 10 g Cholesterol: 33 mg Sodium:
843 mg Carbohydrate: 40 g Fiber: 2 g Protein: 7 g

http://www.tasteofhome.com/Recipes/Creamy-Pumpkin-Filled-Biscuits

Blue Cheese Biscuits
Reminisce

THIS simple addition to prepared biscuits is impressive. I have served
them often for luncheons and they disappear fast. I don’t remember
where or when I found the recipe, but the card in my recipe box tells me
I have been preparing them for a long time.

SERVINGS: 2
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
2 individually frozen biscuits
1 tablespoon butter
1 tablespoon crumbled blue cheese
2 teaspoons minced fresh parsley

Directions:
Place biscuits in an ungreased 9-in. round baking pan. In a small
microwave-safe dish, combine butter and blue cheese. Microwave,
uncovered, on high until butter is melted; spoon mixture over biscuits.
Bake according to package directions. Sprinkle with parsley. Yield: 2
servings.

Nutrition Facts
One serving: 1 biscuit Calories: 266 Fat: 18 g Saturated Fat: 7 g
Cholesterol: 18 mg Sodium: 750 mg Carbohydrate: 23 g Fiber: 1 g Protein:
5 g

http://www.tasteofhome.com/Recipes/Blue-Cheese-Biscuits

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Pull-Apart Herb Biscuits
Simple & Delicious

Serve any main dish with these biscuits from Nancy Zimmerman of Cape May
Court House, New Jersey. She writes, “This easy-to-prepare bread
incorporates many different flavors including garlic, cheese and various
herbs. And it bakes up golden and aromatic.”

SERVINGS: 5
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.

Ingredients:
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup butter, melted
2 tablespoons grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon minced garlic
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Directions:
Separate biscuits and cut into quarters. In an ungreased 9-in. round
baking pan, combine the remaining ingredients. Add biscuits and toss to
coat.
Bake at 450° for 8-12 minutes or until golden brown. Invert onto
a serving platter. Serve warm. Yield: 5 servings.

http://www.tasteofhome.com/Recipes/Pull-Apart-Herb-Biscuits

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Beer and pretzel bread abm

2 lb.

1 c. beer reg. or non alcoholic
1/2 c. water
3 tbs. margarine
4. c flour
1 tbs. packed brown sugar
1 tsp. ground powdered mustard
1.5 tsp. salt
1 & 3/4 tsp.yeast
3/4 c. broken up pretzel pieces for instance pretzel rods broken up
into 1 inch pieces. i think work best.

Place all ingredients into the bread machine pan. in order according
to manufacturers directions, (except pretzels). Select basic white
bread. And do not use delay cycle for this recipe!

add pretzels at the beep signal before last kneading ends. remove
bread when done and place on a wire rack..

1 and 1/2 pound

3/4 c. beer
1/3 c. water
2 tbs.%2

Thanks for all the posts, interesting.

If I wanted a foreclosed home, I would check with the banks, they will tell you if they are giving out a list, or only going to work with a Realtor.

Some banks will only work with certain Realty companies or agents.

It is the same with FHA, you have to be qualified to sell an FHA repossession.

I don’t remember what I did to qualify for the FHA permission to sell their homes, but it was a waste, for then we had very few FHA loans in this area, and my list was always mostly Phoenix.

If you contact FHA, they will tell you which agents and companies are permitted to work with their properties.

One should be careful of answering the new non-licensed get-rich people who want in on the easy cash and will ‘help’ you find a house.

No, I am not one who thinks you must have a real estate agent to buy or sell, but when you get into repossessions, you are buying a real headache, if it is not done by the rules.

I will not even buy a $500. lot, without a full escrow and Title Insurance and esp not today, with all the foreclosures and bankruptcies.

I have known how to research the titles almost 60 years, and would not do so for myself and will not do so for anyone else.

Let a Title company do it, and have the insurance to back it up, if they are wrong.

I sold a mobile home park, it was in multiple listing, so that meant that I had the buyer and the other office had the listing, an agent and a broker.

I sold it to 6 California Real Estate Brokers.

It cleared escrow, had Title Insurance and we banked our commissions.

And then came the dreaded phone call, “We have been sued and ordered to vacate the mobile home park!!!”.

This was a large one for this area and sold for about $700,000. even 20 years ago.

The seller was in Oregon, it had been listed 2 or 3 years and then I found the buyer.

The seller had lost a lawsuit, in Oregon and it was recorded against them in Oregon.

The Arizona Title company neglected to check the Oregon court records and I heard it cost the Title Company $200,000. to clean up the title, so my buyers kept the park they had bought.

And we did not need an attorney or the headache of a trial.

Let the Buyer beware.

Wishing you and your lovely family a Merry Christmas.

Agriculture in Urban Planning

Generating Livelihoods and Food Security
Edited by Mark Redwood

Published with IDRC by Earthscan Publications Ltd.
272 pp., figures, tables & photos, January 2009

This volume, by the world’s leading experts on urban agriculture, examines concrete
strategies to integrate city farming into the urban landscape. Drawing on original
field work in cities across the rapidly urbanizing global south, the book examines
the contribution of urban agriculture and city farming to livelihoods and food security.
Case studies cover food production diversification for robust and secure food provision;
the socio-economic and agronomic aspects of urban composting; urban agriculture
as a viable livelihood strategy; strategies for integrating city farming into urban
landscapes;

African Indigenous Vegetables in Urban Agriculture - forthcoming book
Edited by Charlie Shackleton, Margaret Pasquini, Axel Drescher
Published by Earthscan Publications Ltd.
320 pp., June 2009

This book provides a comprehensive synthesis of current knowledge of the potential
and challenges associated with the multiple roles, use, management and livelihood
contributions of indigenous vegetables in urban agriculture in sub-Saharan Africa.
There has been growing research and policy effort around urban agriculture in the
region over the last two decades, but never has it been integrated with work on
under-researched crops such as indigenous vegetables. These species have multiple
advantages, including low input requirements, adaptability to African environments,
high nutritional value and marked biodiversity, cultural and local food security
significance.

In the wake of three hurricanes Cuba again turns to its urban gardens
By Esteban Israel
Dec 15, 2008

HAVANA (Reuters) - After the collapse of the Soviet Union in 1991, Cuba planted
thousands of urban cooperative gardens to offset reduced rations of imported food.
Now, in the wake of three hurricanes that wiped out 30 percent of Cuba’s farm crops,
the communist country is again turning to its urban gardens to keep its people properly
fed.

1912 - Vancouver -

People raised chickens in the city then
Rose Belasoff feeding chickens in her back yard, 346 Union Street, Vancouver; [1912]
Source: Jewish Museum and Archives of British Columbia; L.8782. See larger image
here.
Chickens were allowed in the city then, but not now. The photo above shows Rose
Belasoff feeding chickens in her back yard in Vancouver in 1912. Rose’s home is
just a block from Chinatown in an old neighbourhood named Strathcona, just a stone’s
throw from downtown. Some of the people who started City Farmer in 1978 lived only
a block away from this house.

Langston Hughes with neighborhood children at the Children’s Garden in Harlem -
1955

In the backyard at 20 East 127th Street, (Mr. Langston’s home) where the lawn in
the summer of 1954 was dense and green, a gardener named Mr. Sacred Heart, a follower
of the evangelist Father Divine, planted some flowering shrubs. In front of the
house, at Langston’s request, someone planted Boston Ivy that crept up the walls
and eventually luxuriated, so that everyone knew in which house on the street had
lived the poet Langston Hughes. But most of the patch of earth beside the front
steps, about six feet square, was barren from years of trampling by neighbourhood
children, who had little time for flowers. Langston decided to rescue it, and teach
the children a tender lesson at the same time. He named the plot their garden.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

See all stories here:
City Farmer News [http://rs6.net/tn.jsp?e=001fa1bLyfOqqfN5FB2HkcFwXRw_Pcb5SkTl1Xpc28n0M3eaSOfqoWDOeejSFcyY-EnYaV3d4trM-uLaPF1gd4727gXcRjrVc5FZTfHaUAUKRIcHPBMGWmeZA==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

Re: Crockpot Country Style Pea Soup
Posted by: “Diane”

I use smoked turkey wings all the time in my pea soup. It adds the
smokiness, the fat and lots of meat too.

Diane

_____

—— Original Message -——

Recipe sounds wonderful, but my family doesn’t eat pork products. Do
you think that substituting smoked turkey might give a similar taste?

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2. CHILI CHEESE CASSEROLE
Posted by: “Gwen

CHILI CHEESE CASSEROLE

12 large green chilies
2 cups whole milk
1 teaspoon salt
4 eggs
1 pound grated cheese
1 cup cracker crumbs
4 tablespoons butter

Roast and peel chilies, remove stems (canned or frozen chilies may be used). Place alternate layers of chilies and cheese in greased baking dish. Leave enough cheese to sprinkle on top. Beat eggs slightly, add milk and salt. Pour over the chilies and cheese and sprinkle the remaining cheese and cracker crumbs on top. Bake at 325 degrees for 45 minutes. Serve with rice, potatoes or pinto beans.

A Great Meal Idea!

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3. Slow Cookers Italian Herb Beef
Posted by: “Christine”

Slow Cookers Italian Herb Beef
Serves: 10
Source: www.mccormick.com

Enjoy this slow cooked Italian style pot roast over pasta.

Ingredients:

2 1/2 to 3 pounds chuck pot roast trimmed
1/2 cup chopped onion
1 package McCormick® Slow Cookers Italian Herb Chicken seasoning
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup water or red wine

Instructions:

1. Place meat and onion in slow cooker.

2. Mix Seasoning, tomatoes and water until blended. Pour over top. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pot roast to serving
platter. Stir sauce before serving. Serve with hot cooked noodles or
pasta, if desired.

IMPORTANT: For best results, do not remove cover during cooking.

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4. Hello Groups!
Posted by: “*~Tamara~*”

Date: Tue Dec 23, 2008 9:55 am ((PST))

I just wanted to drop a note and say hello to all of our new members.
Some of my groups have been growing by leaps and bounds lately. If you
ever have a request, please ask because there are lots of wonderful
folks who are more than willing to help you out.

Please check out the file and link section at all of my groups because
I always have interesting links, my other groups, friends groups, and
files that may be of interest to you. I may not have the friends group
file at all groups just yet but I do know that it is at my newest group
called Frugal Recipes ‘n More. That group jumped to 345 members within
3 days! Wow! A great big welcome to all of you, too!

Again, welcome! Please let me know if I can ever help you!

Tamara
Owner/Moderator

________________________________________________________________________
________________________________________________________________________
5. Three-Pepper Steak
Posted by: “sheila.

Three-Pepper Steak

1 1 to 1 1/4 lb. Beef flank steak
1 yellow bell pepper
1 green bell pepper
1/4 tsp. salt
1/2 tsp. red pepper flakes
3 green onions including some tops chopped
2 tbsp. soy sauce
2 med. tomatoes chopped

Trim all visible fat from steak. Place steak in a 3 1/2 quart slow cooker. Remove stems and seeds from yellow and green peppers. Cut into strips. Arrange bell peppers on steak. Sprinkle with salt. Top with red pepper flakes, green onion, soy sauce and tomatoes. Cover and cook on LOW 6-7 hours or until steak is tender.

Makes 5-6 servings.

Sheila
>^..^<
The Cooking Nook
http://groups.google.com/group/the-cooking-nook

________________________________________________________________________
________________________________________________________________________
6. Potato Corn Chowder
Posted by: “sheila.

Potato Corn Chowder

28 oz. frozen hash brown potatoes (with onions and peppers)
30 oz. canned corn
15 oz. cream-style corn
2 oz. jar diced pimientos
12 oz. evaporated milk
8 oz. ham cubes
1 small onion, diced
2 cloves garlic, minced
1 Tbs. freeze-dried chives
1 tsp. lemon pepper
1 Tbs. Dijon mustard

Add all ingredients to a crockpot and mix well. Cook on low 5-6
hours or high 2-3 hours.

________________________________________________________________________
________________________________________________________________________
7a. Ham Casserole
Posted by: “tabbys_junk”

Ham Casserole

1 c. shredded sharp cheddar cheese (4 oz.)
1/2 c. light cream
2 c. diced cooked potatoes
1 1/2 to 2 cups cubed cooked ham

Heat oven to 375.

In medium saucepan, heat cheese and cream, stirring constantly, until
cheese melts and sauce is creamy. Remove from heat. Stir in
remaining ingredients.

Pour into ungreased 1 1/2 qt. Casserole. Cover tightly; bake 45 minutes.

________________________________________________________________________
________________________________________________________________________
8a. Breakfast Casserole
Posted by: “tabbys_junk”

BREAKFAST CASSEROLE

8 refrigerated crescent rolls
1 lb. sausage, brown and drain
1 c. shaved ham or chopped ham
2 c. grated Mozzarella cheese
4 eggs
3/4 c. milk
Salt and pepper to taste

Press rolls in bottom of a 13 x 9 inch pan sealing edges together.

Layer ham, cooked sausage crumbled over rolls, and cheese.

Combine milk, eggs, salt and pepper and beat together. Pour over
other ingredients.

Bake at 400 degrees for 20 minutes or until set and brown on top.
Makes a great Sunday brunch with fruit and muffins.

________________________________________________________________________
________________________________________________________________________
9. CHRISTMAS MORNING BREAKFAST STRATA
Posted by: “angelkisses51

Savory Breakfast Strata
A tasty breakfast dish!

Serves: 6
Prep Time: 20 minutes
Cook Time: 30 to 45 minutes

5 cups bread, cubed, day old bread
4 links Italian-style turkey sausage, casings removed, browned and
crumbled
1/4 cup sundried tomatoes, chopped, oil reserved
1/2 cup onion, chopped
1 to 2 tablespoons chopped fresh rosemary
4-6 ounces shredded Monterey Jack cheese
6 large eggs
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg
Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle
bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour
1 tablespoon reserved sun-dried tomato oil into skillet. Add onions and
saute until tender. Add tomatoes and rosemary, stirring until blended.
Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk,
salt, pepper, dry mustard, and nutmeg in a medium bowl until well
blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10
hours or overnight. Bring to room temperature before baking. Preheat
oven to 350 degrees. Bake 30 to 45 minutes, or until set.

This is another great group owned by *~Tamara~*

Yahoo! Groups Links

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

New Secret Restaurant Recipe

Red Lobster Maryland Crab Cakes

Dense yet flaky, firm yet delicate, Maryland crab cakes are a
seaside staple. Serve them a’ la carte, in a sandwich or beside a
salad.

Serves 4

Ingredients:

1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sauteing

Maryland Crab Cakes Preparation:

In a large stainless-steel bowl, combine all ingredients except
crab meat and bread crumbs.

Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.

Form crab mixture into equal balls, approximately two inches in
diameter. Place on crumbs.

Gently flatten the ball of crab mixture and round the edges. Form
cakes about one-half inch thick and three inches round.

Refrigerate.

In a saute pan, melt 2 tbsp. of oil until hot. Gently slide in crab
cakes 2 at a time.

Brown on one side approximately two-to-three minutes. Turn and
brown on the other side. Turn down heat to simmer and cook crab
cakes another 5-8 minutes.

Chef’s Tip:

While you may be tempted to increase the amount of bread crumbs
used, you’ll receive the best sauté results with the thin layer as
described above.

Source: Red Lobster

For more secret restaurant recipes - visit our forum:
www.recipesecrets.net/forums

Bonus Holiday Recipe

Parmesan Crusted Turkey Fingers

Turkey Fingers:
1/2 Cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1 Pound TURKEY BREAST CUTLETS, cut into 3/4-inch strips
1 Cup dry breadcrumbs
3 Tablespoons grated Parmesan cheese
1 Tablespoon dried rosemary, crumbled
2 Teaspoons grated lemon rind
1/2 Teaspoon paprika
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder

In a small bowl, mix together mayonnaise and lemon juice. Brush
over turkey strips to coat.

In a separate bowl, mix together breadcrumbs, Parmesan and
seasonings. Dip turkey strips in crumbs to coat. Place on lightly
greased shallow baking sheet.

Bake in a preheated 375 degree F oven for 3 to 4 minutes on each
side or until no longer pink inside and cooked throughout.

Spicy Cranberry Dipping Sauce:
3/4 Cup jellied cranberry sauce
1/4 Cup chili sauce

In a saucepan, over medium-low heat, mix together cranberry and
chili sauces.

Heat until hot.

Recipe Source: Ontario Turkey Producers’ Marketing Board

Until Next Time... Be Well

Kind Regards,

Ron

PS- Ask us any cooking question - go to:
http://www.recipesecrets.net/forums/ask-cooking-questions/

PPS- Missed a newsletter? View the RSN archives - go to:
http://www.aweber.com/z/article/?recipesecrets

PPPS- Forward this email to a friend or tell them to sign up at:
http://www.recipesecrets.net/rsn.html

Check out Christmas and Winter Crafts
Posted by: “SAHM35

_Click here: Christmas and Winter Crafts_
(http://www.daniellesplace.com/html/christmas.html)

________________________________________________________________________
________________________________________________________________________
9. Lots of craft links (not checked)
Posted by: “SAHM35

_crafts | recipe goldmine crafts_
(http://www.recipegoldmine.com/crafts/crafts.html)
_Pattern Index_ (http://www.hereandabove.com/crafts/index.html)
_Free Vintage Craft Patterns - Crochet, Knitting, Tatting, Embroidery, Point
Lac_ (http://www.vintagecraftpatterns.info/)
_Scrapbooking @ CircleOfCrafters.com_
(http://www.scrapbooking.circleofcrafters.com/)
_Sick of Boredom? Things to do, kids crafts ideas and you will never say i’m
bor_ (http://www.imsuperbored.com/)
_Craft Project Archive: Craft projects from recycled, reused and natural
materia_ (http://www.eco-artware.com/crafts/archive.shtml)
_Free Craft Project and Craft Resources_
(http://www.freecraftunlimited.com/)
_Fuzzy Galore - Free patterns_ (http://fuzzygalore.biz/patterns/)
_JinnyBeyer.com Free Quilt Patterns—_
(http://www.jinnybeyer.com/freepatterns/index.cfm)
_Just Kids Recipes - 264 Crafts recipes._
(http://www.justkidsrecipes.com/inxkcr.html)
_Sewing @ Circle Of Crafters_
(http://www.sewing.circleofcrafters.com/index.html)
_CraftSayings.com for crafts, sayings, projects, poems, jokes, recipes,
e-books_ (http://www.craftsayings.com/)
_Free Crafts, Craft Patterns, Kids Crafts, Craft Recipes and more_
(http://www.ilovetocraft.com/)
_Crafter’s Touch - Homepage_ (http://www.crafterstouch.com/)
_MARY’S CRAFTS PAGE_ (http://www.rmcrafts4u.com/)
_Crochet Table Pattern Index_
(http://www.kaleidesigns.com/crochet/patterns/index.html)
_Craftmartaz.com_ (http://www.craftmartaz.com/)
_Free Applique Patterns - free sewing patterns - free patterns_
(http://www.freeapplique.com/)
_Over 100 FREE Cross-Stitch, Plastic Canvas, Beading and Crochet Patterns_
(http://www.craftdesigns4you.com/free.htm)
_Alabu Soap Free Recipes—_ (http://www.alabu.com/free-recipe.html)
_Projects and ideas for every season_ (http://www.inseason.com/)
_Nifty Fifties -Printable Quilt Blocks_
(http://www.quiltzine.com/printblocksmenu.html)
_EZ Quilting® - Patterns_ (http://www.ezquilt.com/patterns/patterns.htm)
_Free craft projects._ (http://www.craftown.com/)
_Free Quilt Block Patterns from McCall’s Quilting_
(http://www.mccallsquilting.com/qb/)
_Free Patterns at Mielke’s Farm_ (http://www.mielkesfarm.com/fre_patt.htm)
_Crafts - Free Crafts Projects, Easy Homemade Gifts; Craft Patterns_
(http://www.allfreecrafts.com/)
_CROCHET ‘N’ MORE ~ FREE CROCHET PATTERNS & NEWSLETTER_
(http://www.crochetnmore.com/)
_Welcome to FrugalCrafts.com, your source for arts and crafts projects when
you_ (http://www.frugalcrafts.com/)
_Wedding Crafts and Wedding Craft Projects_
(http://www.superweddings.com/bridalcrafts.html)
_free plans for a wide variety of unique projects_
(http://www.uniqueprojects.com/index.htm)
_Free Patterns! Fresh Off the Drawing Board of Nancy Hearne, Designs_
(http://www.nancyhearne.com/drawingboard/freepatterns.htm)
_Lovingyou.com: Love Crafts_ (http://www.lovingyou.com/content/crafts/)
_Free Woodworking Plans_ (http://www.woodzone.com/plans/free_wood-plans.htm)

_Decorative Artist - Free Project Archive_
(http://www.decorativeartist.com/daw_project.asp)
_Craft Freebies - Everything free for crafts!_
(http://www.craftfreebies.com/)
_Mountain Craft - Homemade Dolls_
(http://www.mtnlaurel.com/Crafts/apple.htm)
_Free Basket Patterns_ (http://www.basketclass.com/patterns.html)
_The Crafty PC_ (http://thecraftypc.stores.yahoo.net/)
_Free Craft Patterns - Christmas Crafts - Wood Crafts_
(http://www.freecraftz.com/index.html)
_freeEmbroiderystuff.com - THE Internet Resource for the Embroidery
Industry_ (http://www.freeembroiderystuff.com/)
_The Home Sewing Association - learn to sew, sewing projects for fashion,
home d_ (http://www.sewing.org/)
_Welcome To ChezCrochet.com!_ (http://www.chezcrochet.com/)
_Crochet Index_ (http://home.inreach.com/marthac/crochet.html)
_StitchAlley!, The Art of Craft_ (http://www.stitchalley.com/)
_Make It Easy—Free Galleries, Patterns, Inspirations, Tips & Techniques_
(http://www.make-it-easy.com/tandt2.html)
_Janet’s Beadwork Patterns_
(http://www.one-eyed-alien.net/~janet/beads/patterns.php)
_Card Inspirations greetings cards to make with stitching_
(http://www.cardinspirations-usa.com/demo/index.htm)
_Craft Site Directory - Free Stuff Page 4_
(http://www.freecraftstuff.com/freestuff4.html)
_Magical Kingdom - printable cards, stories, craft, games_
(http://www.magicalkingdom.co.uk/)
_Arts and Kids_ (http://www.artsandkids.com/)
_Maggie’s Rags—Knitting Patterns, Knitting Classes, Editing Services_
(http://www.maggiesrags.com/)
_Free Patterns Online - free cross stitch and quilt patterns_
(http://www.freepatternsonline.com/)
_Yasutomo Project Page_ (http://www.yasutomo.com/project/)
_Free Basket Patterns And Projects To Make Baskets_
(http://www.basketmakers.org/topics/patterns/fpmenu.htm)
_Rainbow Gallery_
(http://www.rainbowgallery.com/freechartdownloads.cfm?ID=11)
_DLTK’s Printable Crafts for Kids_ (http://www.dltk-kids.com/)
_A+ Snowflake - Paper Snowflake, Free Snow flake Patterns virtual snowflake
desi_ (http://www.papersnowflakes.com/)
_Baby Lock: Projects_ (http://www.babylock.com/projects/)
_All the Paper Crafts—_ (http://www.royalcrafts.com/royalcrafts/index.php)

_floralshops.com: Finding local flower shops, florists, floral shops, or
florist_ (http://www.floralshops.com/)
_Toddler Moms - Homemade bubbles, paints and fingerpaints, play doughs,
paper ma_ (http://www.geocities.com/toddlermoms/index.html)
_Free kids crafts to keep children busy. Kid´s crafts, games and
activities._ (http://www.theideabox.com/)

from:

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

recipes
Posted by: “SAHM35

Pork Tenderloin with Dijon Marsala Sauce

Prep Time: 15 Minutes
Cook Time: 40 Minutes Ready In: 55 Minutes
Yields: 6 servings
“This absolutely delicious pork tenderloin is prepared simply by first
browning in a skillet, and then finishing in the oven. Served with a Marsala cream
sauce, prepared while the pork is baking, the dish can be prepared in under
an hour. The sauce is tasty over steamed vegetables as well.”

INGREDIENTS:
2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins
generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in
pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared
baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20
minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the
pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and
cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and
serve.

Jam Bars

1 1/2 cups flour
1 1/2 cups quick oats
1 cup brown sugar
1/2 teaspoon baking soda
3/4 cup margarine
1 cup jam or preserves (raspberry is really good)

Stir together flour, oats, brown sugar and soda. Cut in margarine until
mixture is crumbly. Press 2/3 of mixture into an ungreased 9x13 inch pan. Spread
the 1 cup of jam or preserves. Sprinkle remaining crumb mixture on top. Bake
at 375 degrees for 25-30 minutes. Cool and cut into bars.

Chocolate Candy Cane Cookies

4 squares unsweetened chocolate
1 1/4 cups chilled butter
2 cups white sugar
2 beaten eggs (just whip them in a glass with a fork)
2 tsp baking soda
1/2 tsp salt
1/3 cup corn syrup
2 tbsp water
1 tbsp vanilla
4 cups flour

Topping
1/4 cup white sugar
1/4 cup finely crushed mint candy canes

Melt the butter and the chocolate squares together, mix them
thoroughly, and set them on the counter to cool. You can do this in
a microwave safe bowl for three minutes on high or in a pan over very
low heat on the stovetop.

In a large bowl, combine the white sugar and the eggs. Beat the
mixture until it is a uniform pale yellow colour.

Add the baking soda and salt. Mix them in well.

Mix in the corn syrup, water and vanilla. Mix in the
chocolate/butter mixture and blend well.

Add half the flour to your bowl. Mix it in. Then add the remaining
flour and mix thoroughly.

Roll the dough into 1” diameter balls with your hands. Roll the
balls in the topping and place them on a greased cookie sheet (I use
parchment-lined sheets instead), 12 balls to a standard sheet.
Flatten them slightly with the bottom of a glass.

Bake in a preheated 350F oven for 8 to 10 minutes (8 minutes is
perfect for my oven). Cool them on the cookie sheet for a minutes
and then transfer them to a rack to finsih cooling.

Makes approx. 8 dozen cookies.

Chicken Tacos

Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 8 servings
“This recipe is quick and easy - good for those nights you don’t have a lot
of time to prepare dinner. Chicken breast is simmered in a lemon-lime
marinade, then served with taco fixin’s so that everyone can make their own soft
taco.”

INGREDIENTS:
1 pound skinless, boneless
chicken breast halves, cut into
bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons
Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf

1 (12 ounce) package corn
tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded
sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour
cream

DIRECTIONS:
1. In a large skillet over medium heat, combine chicken, lemonade, olive
oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion
powder, and bay leaf. Simmer until chicken is no longer pink, and juices run
clear, 15 to 20 minutes.
2. Meanwhile, warm the tortillas in the oven or microwave until soft. When
chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes,
cheese, salsa, and sour cream in serving dishes. Each person can create their
own wrap, using their preferred ingredients.
ALL RIGHTS RESERVED © 2008 Allrecipes.com

Festive Jello Recipe

1 (6 oz.) pkg. lime gelatin
1 1/2 c. pineapple juice
4 oz. cream cheese
1 small flat can crushed pineapple

1/2 c. chopped pecans
1 c. whipped cream

Bring pineapple juice to a boil. Dissolve gelatin in juice. Let cool. Cream
the cream cheese until soft. Add drained pineapple and pecans. Pour juice and
gelatin into cheese mixture and mix well. Lightly fold in whipped cream;
pour into bowl or mold and chill the fruit salad until firm.

Rice with Goodies

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 12 servings
“This dish is a great way to use up leftover turkey. All sorts of goodies -
sweet and savory - are tossed together with bacon, turkey and rice to create a
wild flavor sensation. Get creative and add your own goodies!”

INGREDIENTS:
3 cups water
1 1/2 cups uncooked white rice
3 slices bacon
1/2 onion, chopped
2 stalks celery, diced
1 carrot, chopped
1/2 cup peas
1 cup fresh mushrooms, sliced
1/2 cup slivered almonds
1/2 cup raisins
1 Granny Smith apple - peeled,
cored and diced
1 cup cooked, chopped turkey
meat
1 teaspoon chicken soup base
3 tablespoons soy sauce
1/2 cup chopped parsley
ground black pepper to taste

DIRECTIONS:
1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce
heat, cover and simmer for 20 minutes.
2. Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown.
3. Mix the onion, celery, carrot, peas, mushrooms, almonds, raisins and
apple into the skillet. Slowly cook and stir over medium heat until tender.
4. Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix
in the rice. Serve hot.
ALL RIGHTS RESERVED © 2008 Allrecipes.com

Christmas Morning Pie

1 pound bulk pork sausage, cooked and drained
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
2 unbaked pastry shells (9 inches)
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper

In a large bowl, combine sausage and cheese. Place half of mixture in
each pastry shell. In a large bowl, combine eggs, milk, onion and
pepper.
Pour half over sausage in each shell. Bake at 350 degrees for 55-60
minutes or until a knife inserted near the center comes out clean. Let
stand 5 minutes before cutting.
Yield: 12-16 servings.

Merry Christmas Muffins

2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and chopped
1/2 cup flaked coconut
1/2 cup chopped dried mixed fruit
1/2 cup raisins
FROSTING:
3 tablespoons butter, softened
1 package (3 ounces) cream cheese, softened
2-1/2 cups confectioners’ sugar
1/2 teaspoon orange juice
1/2 teaspoon vanilla extract
Chopped candied cherries

In a large bowl, combine the first five ingredients. In a small bowl,
beat eggs, oil and vanilla; stir into dry ingredients just until
moistened. Fold in carrots, apple, coconut, fruit and raisins. Fill
paper-lined muffin cups three-fourths full. Bake at 350 degrees for
30 minutes or until muffins test done. Cool for 10 minutes; remove
from pan to a wire rack to cool completely. For frosting, combine
butter, cream cheese, sugar, juice and vanilla in a mixing bowl; beat
until smooth and creamy. Spread over muffins. Sprinkle with cherries.
Yield: 16 muffins.

from:

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http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/

Gardening Tips Using Vinegar

Posted by: “SAHM35

Kill weeds and grass growing in unwanted places by pouring full-strength
white distilled vinegar on them. This works especially well in crevices and
cracks of walkways and driveways.

Give acid-loving plants like azaleas, rhododendrons, hydrangeas and
gardenias a little help by watering them with a white distilled vinegar solution now
and again. A cup of white distilled vinegar to a gallon of tap water is a
good mixture.

Stop ants from congregating by pouring white distilled vinegar on the area.

Discourage cats from getting into the kids´ sandbox with white distilled
vinegar.

Preserve cut flowers and liven droopy ones by adding 2 tablespoons white
distilled vinegar and 1 teaspoon sugar to a quart of water in a vase.

Get rid of the water line in a flower vase by filling it with a solution of
half water and half white distilled vinegar, or by soaking a paper towel in
white distilled vinegar and stuffing it into the vase so that it is in contact
with the water line.

Clean out stains and white mineral crusts in clay, glazed and plastic pots
by soaking them for an hour or longer in a sink filled with a solution of half
water and half white distilled vinegar.

Remove crusty rim deposits on house planters or attached saucers by soaking
them for several hours in an inch of full-strength white distilled vinegar.

Clean a birdbath by scrubbing it often with undiluted white distilled
vinegar. Rinse well.

Get rid of rust on spigots, tools, screws or bolts by soaking the items
overnight or for several days in undiluted white distilled vinegar.

Neutralize garden lime by adding white distilled vinegar to the area.

Avoid skin problems after working in the garden by rinsing your hands in
white distilled vinegar.

Increase the acidity of soil by adding white distilled vinegar to your
watering can.

Eliminate anthills by pouring in white distilled vinegar.

Cure a cement pond before adding fish and plants by adding one gallon of
white distilled vinegar to every 200 gallons of water. Let sit three days. Empty
and rinse thoroughly.

Sanitize outdoor furniture and picnic tables with a cloth soaked in white
distilled vinegar.

Kill slugs by spraying them with a mixture of 1 part water and 1 part white
distilled vinegar.

To catch moths use a mixture of 2 parts white distilled vinegar and 1 part
molasses. Place mixture in tin can and hang in a tree.

Keep rabbits from eating your plants. Put cotton balls soaked in white
distilled vinegar in a 35mm film container. Poke a hole in the top and place in
the garden.

Remove berry stains on your hands by rubbing them with white distilled
vinegar.

Clean plastic patio furniture with a solution of 1 tablespoon white
distilled vinegar to 1 gallon of water.

Wash fresh vegetables with a mixture of 1 tablespoon of white distilled
vinegar in 1 ½ quarts of water.

When cleaning an outdoor fountain, soak the pump in white distilled vinegar
to remove any mineral deposits.

Clean a hummingbird feeder with white distilled vinegar-soap or detergent
can leave behind harmful residue.

Remove mold from terra cotta pots by soaking in a solution of 1 cup white
distilled vinegar, 1 cup chlorine bleach, and 1 gallon of warm water before
scrubbing with a steel wool pad.

from:

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http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/

Cooking Tips Using Vinegar
Posted by: “SAHM35

To make basic vinaigrette salad dressing use 1 part white distilled vinegar
to 4 parts oil.

Make creamy vinaigrette by adding some plain or whipped cream to a mixture
of 1 part white distilled vinegar to 3 parts oil.

Tenderize meat with white distilled vinegar. Use it in marinades or when
slow cooking any tough, inexpensive cuts of meat.

When poaching eggs, add a little white distilled vinegar to the water. The
whites stay better formed.

For extra tenderness with boiling ribs or stew meat add a tablespoon of white
distilled vinegar.

To add a zesty new taste to fresh fruits such as pears, cantaloupe,
honeydew, or others, add a splash of rice or balsamic vinegar. Serve immediately to
prevent the fruit from becoming mushy.

Freshen wilted vegetables by soaking them in cold water containing a
spoonful or two of white distilled vinegar.

When boiling or steaming cauliflower, beets or other vegetables, add a
teaspoon or two of white distilled vinegar to the water to help them keep their
color. This will also improve their taste, and reduce gassy elements. This also
works when cooking beans and bean dishes.

Make pasta less sticky and reduce some of its starch. Add just a dash of
white distilled vinegar to the water as it cooks.

Give some extra zest to your white sauce by adding 1/2 teaspoon of white
distilled vinegar.

Try cider or malt white distilled vinegar instead of ketchup with french
fries-that´s how the British like to eat them. Either one is also great on fish
or any fried or broiled meat.

Remove kitchen odors that come from burnt pots or when cooking certain foods
by boiling a small amount of water with 1/4 cup white distilled vinegar so
that the steam circulates throughout the room.

Make onion odors disappear from your hands by rubbing with white distilled
vinegar.

Add moistness and taste to any chocolate cake-homemade or from a box-with a
spoonful of white distilled vinegar.

To keep frosting from sugaring add a drop of white distilled vinegar. It
will also help keep white frosting white and shiny.

Make perfect, fluffy meringue by adding a teaspoon of white distilled
vinegar for every 3 to 4 egg whites used.

Perk up any can of soup or sauce with a teaspoon of red or white wine
vinegar.

Eliminate the greasy taste in food cooked in a deep fryer by adding a dash
of white distilled vinegar.

If you´ve added too much salt to a recipe, add a spoonful of white distilled
vinegar and sugar to try correcting the taste.

Keep molded gelatin desserts and salads from sagging or melting in the
summer heat by adding a teaspoon of white distilled vinegar for each box of
gelatin used.

When making tuna salad add a dash of any herb-flavored white distilled
vinegar.

Turn out great rice by adding a teaspoon of white distilled vinegar to the
boiling water.

To make the perfect picnic potato salad dressing combine 1 cup mayonnaise, 3
tablespoons white distilled vinegar, 1 tablespoon sugar, and 1/2 teaspoon
salt.

Olives or pimentos covered with white distilled vinegar can be kept almost
indefinitely if refrigerated.

To keep eggs from cracking when boiling add a tablespoon or two of white
distilled vinegar to water.

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