Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Explore Documents in Health > Nutrition
page 1 of 3 on food and health
http://www.scribd.com/browse?c=100-nutrition
I, on the other hand, learned how to begin with a live chicken or some other creature, some freshly dug spuds & green beans or other things things from the garden, flour, a couple eggs, some milk, and salt & pepper and some of yesterday's leftover grease or maybe LARD, and turn it onto a royal feast in the simple and very old fashioned ways.
I was influenced by being born into an entirely off the grid lifestyle and other subsequent settings more modern but still remote and subject to periods of living without benefit of the public infrastructure. Besides a lot of other things, I learned about the durability and versatility of the old cast iron stuff from first hand use on all kinds of heat sources. There is just nothing else that works so well without regard to working conditions.
I have been lurking and archiving this thread for a while. It contains, and has links to, a lot of really useful information.
[Yes, I got carried away in google]
Will be interesting:
Could be useful:
I stopped googling here:
http://www.scribd.com/browse?c=100-nutrition&page=17
Thank you for lurking and finding information that you can use, you are welcome to join in, any time, it was never planned to be a granny doing all the posting site.
Your background sounds like mine, a dirt sharecroppers farm in Texas.
Do some research on Teflon skillets and pans, they now accept that they are not good for you.
The Parrot breeders knew 30 plus years ago, that all your birds would die, if you forgot a teflon skillet on the stove and let it burn up.
I always figured that anything that was instant death to a parrot, would not be good for me........
LOL, I never figured out where all those chemicals went when you scratched the pan.
Lard, there are some things that just do not taste like they should, without lard or bacon drippings........fried potatoes and lard to make crisp Peanut butter cookies.
Nor, do I make gravy [milk] without bacon drippings.
At times, I am tempted to laugh, so many who a few years ago, thought I was too old fashioned, now want to know how to “Make do”....it had to come, if we could get the young to learn the old ways, they would not need all those credit cards.
We went to town when and if a crop went in and shopped for the year, maybe a trip or two in between, and I still do not understand how people do so much shopping, every day.
I too could wring a chicken’s neck and cook it, by about 10 years old, but will admit that I hate the smell of wet feathers and raw chicken and eggs.
It is a good day, when people learn something new, for me at least.
http://www.grouprecipes.com/45402/super-—delicious-soba-soup.html
Super - Delicious Soba Soup Recipe
Ingredients
* 2 cups vegetable broth
* 1/2 zucchini, cut into half moons
* 2 cloves garlic, minced
* 4 baby carrots, diced
* 4 oz Savoy cabbage, chopped
* 1” ginger root, grated
* 1 tsp grated lime zest
* 1 tsp lime juice
* 1 tsp chili flakes
* 2 oz Soba noodles
* 3.5 oz peeled, tailed and cooked small shrimp
Directions
1. Bring broth to a boil.
2. Add zucchini, garlic and carrots. Cook 3 minutes.
3. Stir in cabbage, ginger, lime zest and juice, chili, and noodles.
4. Cook until noodles are al dente, about 4 minutes.
5. Stir in shrimp and heat through.
6. Serve hot.
http://www.grouprecipes.com/25802/magic-hot-and-sour-soup.html
Magic Hot And Sour Soup Recipe
By lifesfullness
This is a very comforting soup that soothes a sore throat and warms the heart. I crave it often! Serve with buttered rice on the side.
Ingredients
* 4 cups chicken soup (homemade is best, but you can also use canned)
* Extra veggies (onions, carrots, mushrooms, tomatoes) as disired
* 1 garlic clove, chopped
* 4 slices fresh ginger
* 1/2 tsp hot pepper flakes, or real hot pepper
* 2 tbsp cornstarch
* 1 tbsp vinegar
* 1 egg (optional)
* salt and pepper to taste
Directions
1. Heat up your chicken soup.
2. Add garlic, ginger, hot pepper.
3. Simmer chicken soup with the lid on for 15 minutes.
4. Dissolve cornstarch in a little water and stir into soup.
5. Add vinegar.
6. Simmer at least 5 minutes more with lid on.
7. If using egg, beat lightly in a bowl, then beat into soup. Cook a few more minutes.
8. Serve with a side of buttered rice.
http://www.grouprecipes.com/2739/homemade-bratwurst-patties.html
Homemade Bratwurst Patties Recipe
By thepiggs
I found this recipe and changed it to my taste. The original called for grinding the meat but it was much easier to buy the meat already ground.
Ingredients
* 1 lb 85% lean ground beef
* 2 lb lean ground pork
* 2 ¼ tsp Kosher salt
* 1 ¼ tsp ground nutmeg
* 1 tsp ground mace
* ½ tsp caraway seeds
* ¼ tsp onion powder
Directions
1. Completely mix ground beef and pork together. If you have a butcher, you might want to have them mix it together for you.
2. Combine all seasoning and add to meat mixture.
3. Hand mix the meat and seasoning until completely mixed together.
4. Divide mixture into two equal parts. Make 6 - 4oz patties from each part.
5. Chill or freeze until needed.
6. Can also be hand rolled into long sausages, similar to links.
7. If you should choose to stuff bratwurst into casings, mix ½-¾ cup water to meat mixture.
8. Stuff casings, being careful not to tear. Tie ends with butcher twine.
9. Allow the meat to chill for at least 8 hours before cooking.
10. The original recipe called for grinding lean beef and pork. If you choose this method, run the meat through the grinder three times.
http://www.grouprecipes.com/67501/sausage-potatoe-pepper-skillet-meal.html
Sausage Potatoe Pepper Skillet Meal Recipe
By jlv1023
Put this together and it was so good, sort of sausage & peppers with an extra something
Ingredients
* 8 links of sweet or hot sausage links cut up
* 1 medium onion chopped
* 5-6 medium potatoes, chopped into 1/4” to 1/2” square
* 1 large green pepper chopped
* 1 tomatoe chopped
* 4 garlic cloves minced
* 1 small can of drained sliced mushrooms
* olive oil
* Smoked paprika
* Italian Seasoning
* Salt & Pepper
* Garlic Powder
* Parmesan/Romano Cheese
Directions
1. In large skillet, heat oil (about 1/4 cup)
2. Add onions, potatoes, garlic and pepper
3. Saute about 10 mintues
4. Add sausage links cut up into 1/2” slices & mushrooms
5. Saute about 10 minutes
6. Add seasoning, (I used about 3 tbsp smoked paprika, and 1/4 cup cheese) (all other to taste)
7. Cover and simmer till done about 20-30 minutes until meat is cooked and potatoes are tender
8. Nice loaf of hot bread and enjoy
http://www.grouprecipes.com/5714/smothered-sausage.html
smothered sausage Recipe
By chefjeb
Smothering is a classic cajun technique that other parts of the world know as braising. This dish pairs well with white beans and rice (posted) or hash browns, mashed potatoes or grits.
Ingredients
* 2 lbs fresh cased sausage (your choice)
* 2 bell peppers, chopped
* 2 onions, chopped
* 3 ribs celery, chopped
* 1/2 tsp salt
* 1/4 tsp each, black, white, cayenne peppers
* 1/2 cup parsley
* 1/2 cup green onions, chopped
Directions
1. Cover sausage in water in heavy skillet. Let cook until all water evaporates.
2. Continue cooking until sausage is browned.
3. Pour off any fat
4. Add onions, bell pepper, celery, salt, 3 peppers and add one cup water and scrape bottom of pan.
5. Cover and reduce heat to simmer for 45 minutes.
6. Remove sausages and let pan juices sit for 10 minutes to allow any grease to rise to top. Skim and dsicard any grease.
7. If thicker gravy is desired, add small amount of roux or cornstarch mixed with 1/4 cup water.
8. Return to heat and cook for additional 10 minutes
9. Add sausage ,green onion and parsley. and let cook for about three minutes.
http://www.grouprecipes.com/39187/homemade-sausage-patties.html
Homemade Sausage Patties Recipe
By wynnebaer
From Gourmet Magazine
Ingredients
* 1 onion, chopped finely
* 2 tbls plus 1 tsp. veg. oil
* 1/2 cup bread crumbs
* 2 tbls. milk
* 2 lb. ground pork (not the lean stuff)
* 2 tsp. salt
* 1 tsp. white pepper
* 1/4 tsp. freshly grated nutmeg
* 1/4 tsp. cinnamon
* 1/4 tsp. cayenne pepper
* 1/8 tsp. ground cloves
* 1 tsp. thyme., finely chopped
* 1 tsp. sage, finely chopped
* 2 large egg yollks
Directions
1. Saute onions in 2 tbls oil until tender
2. Cool
3. Stir together bread crumbs and milk and let stand until crumbs have absorbed all the milk
4. Add all ingredients to large mixing bowl and stir with fork until well blended
5. Form mixture into 3 inch round patties about 1/2 inch thick
6. Add 1 tsp. oil to skillet and heat to hot but not smoking
7. Cook patties on both sides, turning once for about 4-6 minutes
8. Drain on paper towels
http://www.grouprecipes.com/74482/apple-sausage-patties.html
Apple Sausage Patties Recipe
By coffeebean53
Here is one I found on the internet that has become a favorite of ours as it is sooo good. The 50 minute prep time incudes a 30 minute chill time. And this recipe can be made ahead the night before. :)
Ingredients
* 1/3 c. chopped onion
* 1 lb. bulk pork sausage
* 1 medium apple,(approx 1 c. ) peeled, finely shredded
* 1/2 tsp. rubbed sage
* Dash ground red pepper
Directions
1. Stir together all ingredients in a large bowl. Shape into 12 (3”) patties. Cover and refrigerate for at least 30 minutes.
2. Heat a 10’ skillet over medium-high heat. Add sausage patties; reduce heat to medium. Cook 5 minutes; turn. Continue cooking until patties are no longer pink (3-5 minutes).
3. Can be made ahead of time.
http://www.grouprecipes.com/49088/turkey-sausage.html
Turkey Sausage Recipe
By katscon51
This is very good as it is but if you like you can add a couple of tablespoons of minced onion. This is very low in fat and cholesterol.
Ingredients
* 16 ounces ground turkey
* 4 egg whites, beaten slightly
* 1 1/2-2 teaspoons on ground sage
* salt and pepper
* 4 tablespoons water
Directions
1. Mix all ingredients in a bowl.
2. Form into patties.
3. Spray a non-stick skillet with some Pam. (you may also add a couple of tablespoons olive oil to the skillet if you like)
4. Fry patties, browning on both sides.
5. When nearly cooked, add water, cover, and cook a minute or two more on low heat to cook through.
http://www.grouprecipes.com/76819/breakfast-turkey-sausage-patties.html
Breakfast Turkey Sausage Patties Recipe
By coffeebean53
A healthy, delicious start to any day. Found on internet
Ingredients
* 10 oz Ground turkey
* 1/2 ts Dried sage
* 1/2 ts Dried thyme
* 1/4 ts Rosemary; crushed
* 1/4 ts Salt
* 2 ts Olive oil
Directions
1. In a medium bowl, with a fork, combine all the ingredients except the oil. Shape into 8 equal 1/4” thick patties.
2. In a large nonstick skillet, heat the oil. Add the patties; cook 10 minutes, turning once, until browned on both sides.
http://www.grouprecipes.com/22721/lean-home-made-sausage.html
Lean Home-Made Sausage Recipe
By jo_jo_ba
A great nutritious substitution for the typical fatty sausage, that doesn’t skimp on taste! Nutrition: 585 calories (24.6% from fat) per pound, makes 6 lbs.
Ingredients
* 4 pounds boneless, skinless turkey breast
* 1 pound boneless pork loin
* 1 pound boneless, skinless chicken breast
* 2 tablespoons browning-and seasoning sauce
* 2 garlic cloves, peeled and chopped
* ½ tbsp pepper
* 1 tsp smoked sweet paprika
* 1 teaspoon salt
Directions
1. In a food processor bowl; add all ingredients.
2. Process until smooth.
http://www.grouprecipes.com/113/sausage-pinwheels.html
Sausage Pinwheels Recipe
By pamela
Need an idea for an delicious, yet economical appetizer? Try this... sausage wrapped into biscuit dough. A wonderful addition to any brunch.
Ingredients
* 1 pound Sausage Roll
* 2 cups biscuit mix
* 1/4 cup melted margarine or butter
* 1/2 cup milk
Directions
1. Mix together the biscuit mix, butter (or margarine) and milk in large bowl until well blended. Place in the refrigerator and chill for 30 minutes.
2. Separate the dough into two portions. Roll one portion to a 1/8 in thick rectangle (about 10 x 7 inches) on a floured surface. Place half the sausage onto the dough. Now, roll the dough lengthwise into long roll. Repeat the same procedure with left over dough and sausage. Then, put rolls into freezer until they become firm enough to cut with ease.
3. Preheat oven to 400 degrees F. Slice the rolls thinly and place on ungreased baking sheets. Bake 15 minutes (or until a golden-brown), remove and serve hot. Place the leftovers into the refrigerator.
http://www.grouprecipes.com/47026/home-made-chorizo-sausage.html
Home Made Chorizo Sausage Recipe
By copcook
Thought I would try my hand at making my own sausage. So I checked several recipies and came up with my own version. Results were fantastic!!
Ingredients
* 5-lb coarse ground pork butt
* 1-cup cold white wine
* 8-tsp paprika
* 5-tsp salt
* 5-tsp fresh minced garlic
* 4-tsp cayenne
* 2-tsp cumin
* 2-tsp dried oregano
* 1-tsp freshly ground black pepper
Directions
1. Combine all, let rest in fridge for an hour for the flavors to blend and then mix well & stuff into hog casing.
2. Smoke it, fry it ,broil it, bake it, BBQ it, or add it to your favorite recipie.
http://www.grouprecipes.com/63233/meat-and-potato-patties.html
Meat-and-Potato Patties Recipe
By blueeyes68ky
This is a recipe that came from Taste of Home. The info said it only takes half an hour.
Ingredients
* 3/4 pound lean ground beef
* 3/4 cup coarsely ground peeled potatoes
* 1/4 cup finely chopped onion
* 2 tablespoons chopped green pepper
* 1 egg, beaten
* 1/4 teaspoon salt
* 1 tablespoon cooking oil
* 1 cup tomato juice
* 1 tablespoon all-purpose flour
* 1/4 cup water
Directions
1. In a bowl, combine the first six ingredients.
2. Shape into four patties.
3. In a skillet over medium heat, brown the patties in oil; drain.
4. Add tomato juice.
5. Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.
6. Remove patties to a serving platter; keep warm.
7. Combine flour and water; gradually add to juice in the skillet.
8. Cook over medium-low heat, stirring constantly until thickened. Spoon over patties.
9. Serve immediately.
10. Yield: 4 servings.
Any chance you could stop spamming FR with the content from a whole other blog site?
Thanks,
http://www.grouprecipes.com/6535/jamaican-meat-patties.html
Jamaican Meat Patties Recipe
By saucylady
Put some reggae on the stereo and you’re transported to Jamaica Mon!
Ingredients
* For the pastry dough
* 4 C All purpose flour
* 1 t Jamaican curry powder
* 1/2 t salt
* 1/2 t Baking powder
* 1 1/4 C shortening or butter, cold
* 1/2 C Ice water or more if necessary
* For the filling
* 2 T Olive oil
* 1 Onion- finely chopped
* 3 Garlic cloves-finely chopped
* 1 lb lean ground beef. If using regular hamburger-fry up halfway-drain fat before adding onions and garlic.
* 1 T Jamaican curry powder
* 1 t salt
* 1/2 t Black pepper
* 1/2 C Bread crumbs (start with 1/4 C and add more if necessary)
* 1/2 C Chicken stock or water
* 2 Large green onions
* 1 or 2 Scotch bonnet peppers (or habanero)
* 2 t Fresh thyme leaves
Directions
1. For the filling
2. Heat oil in large heavy skillet. Add onions and garlic. Cook stirring until onion wilts.
3. Add ground beef and cook until browned.
4. Sprinkle with curry, salt, pepper, scoth bonnets and thyme.
5. Cook for about 5 minutes.
6. Stir in bread crumbs and stock or water.
7. Cook and stir about 20 minutes.
8. Mixture should be thick but not dry.
9. Add green onions.
10. Let cool.
11. For the dough
12. Combine flour, curry powder, salt, baking powder.
13. Cut in butter or shortening until in tiny bits.
14. Add water and gather into a ball.
15. Roll out dough to about 1/4” thickness and cut into 4 circles. The thinner you roll the dough the better or they will be dry.
16. Place about 1 T filling on each circle.
17. Brush edges with water or beaten egg-fold over and seal.
18. Preheat oven to 400 F.
19. Place on cookie sheet and bake 25 to 30 minutes.
20. Can be made ahead and frozen or made a day ahead and baked when guests arrive.
21. This recipe makes approx. 36 patties.
Personal Notes
saucylady said:
Jaimaican curry powder is a different blend than typical Indian. The best reference I could find is Jamaician is a blend of red pepper, coriander, tumeric, cumin, anise and fennel and regular curry is cumin, turmeric, coriander, ground red pepper, and cloves. Hope this helps!
http://www.grouprecipes.com/78729/sweet-—sour-beet-salad.html
Sweet - Sour Beet Salad Recipe
By jo_jo_ba
Absolutely delicious, warm and perfectly balanced, this salad showcases the beauty of just-cooked beets and bright, sharp mustard. A delicious lunch for one!
Ingredients
* -—Dressing-—
* 1 tbsp brown sugar
* 1 tbsp dijon mustard
* 1 tsp lemon juice
* 1 tbsp water
* -—Salad-—
* 1/4 cup vegetable broth
* 1/4 cup 100% orange juice
* 1 tbsp balsamic vinegar
* 1 tsp salt
* 1 tsp pepper
* 1 large beet (100g), sliced into thin strips
* Lettuce, for serving
Directions
1. Combine all dressing ingredients in a small bowl or jar, set aside.
2. Heat 2 tbsp of water in a large non-stick pan over medium-high heat.
3. Combine broth, juice, vinegar, salt and pepper, set aside.
4. Add beets to hot pan and cook, stirring occasionally, until water evaporates.
5. Add broth / juice mixture a little at a time, allowing liquid to evaporate (mostly) between additions.
6. Remove from heat and immediately toss with dressing.
7. Serve over a bed of lettuce.
Personal Notes
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