Welcome to the thread.
I do hope it is useful and also that you will join in and post some of what I am missing.
For more information on Freecycle in general and a list of other
approved
Freecycle groups, visit:
http://freecycle.org/ (Highly recommended!) You can also find
freecycle.org
along with other related recycling-related sites .
If you have not checked out the Freecycle groups, you are missing lots of interesting free items.
Nothing is sold or traded, it is given away.
Not for charity, but just to see someone who can use it, gets it.
When I discovered a group in my area at Yahoo Groups, I joined so that I could see what it was all about.
Simple, got something to get rid of?
Post an email and you decide, from the answers that come in, who gets it.
In the month that I have monitored it, there have been about everything that you might see at a yard sale, given away or wanted by someone......
Flower pots, building supplies, all kinds of furniture, food that someone else does not want, as in the kids won’t eat or even the dog does not like this bag of dog food, do you want it?
Clothing and games....the list is endless.
No, I can’t take part, as I cannot go to pick up the stuff that I might be given.....but it is fun to know that someone is pleased with what they have been given.
granny
Actually started reading in comments tab, just surfing.
Then realized how extensive this thread is, need to start from beginning me thinks.
Vietnamese Rice
There’s a lot of different things in this dish and they all have their own distinct taste. I serve it as a main dish the first night, and a side dish a day later - IF there is any left!
3 cups water
1 1/2 ckup long grain rice
2 eggs, scrambled, cooked, chopped
1 cup fresh green peas, cooked
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 carrot, peeled & shredded
1 cup fresh mushrooms, sliced
bacon, sausage or ham, cooked, chopped (amount to taste)
1 T. chicken bouillon
2 T. oil
3 T. soy sauce
Cook rice in water, set aside. Heat oil in Dutch oven, stir fry carrots and celery. Add onions, cook lightly. Add green pepper and mushrooms. Cook until mushrooms start losing liquid. Add rice, bouillon and soy sauce. Mix well, adding more soy if desired. Add peas, eggs and meat. Serve warm. Best the next day - if it lasts!
A focaccia is a traditional Italian flat bread, and best eaten warm. Quite often eaten with an herb seasoning or perhaps a sprinkle of cheese of onions, this makes quite a turn around by becoming a desert.
3/4 C. warm water
1/2 t. dry yeast
1/4 c. sugar
1/2 t. salt
2 T. olive oil
3 C. flour
filling: 3 cups grapes, seedless concord are the best, but it’s your choice.
1/2 cup sugar
Blend water, yeast and sugar, stir and let stand five minutes. Add salt, oil and one cup of flour. Blend well. Keep adding flour until you have a stiff dough. Knead on a floured board using additional flour to keep from sticking, 5-10 minutes. Return to an oiled bowl and let rest one hour. Punch down, knead lightly and divide in half. Let rest 10 minutes. Lightly oil a baking sheet or pizza pan. Put dough in center, oil your hands and start pushing and stretchining the dough to the edges, much like a pizza. Spread 1/2 of the grapes over the dough, sprinkle with 1/2 of the sugar. Roll out remaining dough and place over grapes. Scatter remaining grapes on top and press into dough. sprinkle with sugar. Cover with a clean towel and let rise one hour. Bake at 400 for 40-45 minutes until browned and firm in the center. Loosen sides and bottom and slide into cooling rack. Serve slightly warm.
Option: For someting a bit different, add 1 t. cinnamon to sugar and/or use apple chunks instead of grapes.
Option: instead of fruit, use herbs of choice, bake single layers, and dip in flavored olive oil as an appetizer or snack.
enjoy
[Posted by the poster of the last 2 recipes, Deborah]
Since I have cooked my enitre life, I have learned a few things that I’d like to share. The first and most important is that cooking should be enjoyable. I truly don’t believe that there is a recipe that can’t be ... bent a little, so don’t fret. I will give you measurements, but sometimes it will say “1-2 T.”. The exact amount can vary by how much you like that ingredient, or by how much you have on hand. If you only have 1/4 cup of potato flakes instead of 1/2 cup, I promise not to tell anyone!
I’m also going to assume you have a basic knowledge of cooking and know that 1 t. means one teaspoon, 1 T. is one tablespoon, 1 c. is one cup and a pinch means if you like the stuff your pinch is going to be bigger than mine.
Pepper: Someone once said that life was too short to drink cheap wine. I feel that way about pepper. Cooking is too much of an art to use cheap, pre-ground pepper, and there are many inexpensive pepper mills available. I keep Tellicherry Indian Black peppercorns in one, and a blend of black, white, red and green peppercorns in another, and grind as needed. You WILL notice the difference!
Herbs: Fresh is best. If you have the herb I recommend growing in your garden, use it! Sometimes fresh herbs aren’t available, like in the middle winter, so dried is just fine.
Cheese: Again, fresh is best. Just grated or shredded cheese has a much more delightful taste. If you have it, use it, you’ll notice the difference. The flavor of most cheese is more pronounced at room temperature. Hard cheese (Parmesan, Asiago) stores well in the freezer. I cut mine into chunks first, then thaw one when needed.
Garlic oil: This is a main stay in my refrigerator and I will refer to it in many of the recipes. Take a small glass jar 1/2 -1 pint size). Add 4 whle garlic cloves, 1 t. basil, 1 t. oregano, a pinch of fennel and fill the jar with olive oil. Let sit at least two days before using. At the end of one week, remove the garlic and dispose. Keep the oil in the refrigerator, well chilled when not in use. It will get cloudy, just let it come to room temp and then stir.
Southwestern Potato Patties
1 bag (1 lb 4 oz) refrigerated southwest-style shredded hash brown
potatoes
3 eggs, beaten
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1/2 teaspoon garlic salt
1/4 cup vegetable oil
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and
green peppers, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup Old El Paso® Thick ‘n Chunky salsa
Sour cream, if desired
1. In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic
salt.
2. In 12-inch skillet, heat 2 tablespoons of the oil over medium
heat. For each patty, spoon about 1/2 cup potato mixture into oil in
skillet. Flatten with the back of spatula.
3. Cook patties about 4 minutes, turning once, until golden brown.
Remove from skillet and cover to keep warm while cooking remaining
patties. Add remaining 2 tablespoons oil as needed to prevent
sticking.
4. In 2-quart saucepan, heat corn, beans and salsa over medium heat 2
to 3 minutes, stirring occasionally, until hot. Serve over patties.
Top with sour cream.
High Altitude (3500-6500 ft): In step 4, increase cook time to 4 to 5
minutes.
Granny note:
Good way to use up leftovers........
Apricot Ginger Pork
http://www.recipezaar.com/116505
Asian Pork Tenderloin
http://www.recipezaar.com/54114
Balsamic Honey Pork Tenderloin
http://www.recipezaar.com/135403
Cumin & Lime Tenderloin
http://www.recipezaar.com/231264
Hoisin Sesame Tenderloin (3 ingredients and hubby was raving! way easy)
http://www.recipezaar.com/48460
Molasses Tenderloin
http://www.recipezaar.com/217501
http://www.collegescholarships.org/student-living/save-money.htm
118 Ways to Save Money in College
So you have already looked for scholarships, grants, and loans and are still finding it hard to pay your way through college? It goes without saying that the typical college student is either broke or financially hanging in the balance most of the time. We’ve assembled a long list of both practical and creative ways you can save some green while you’re going to campus.
http://www.blogher.com/family-finance-how-save-money-groceries
[has a few hidden links]
Okay, here we go. Take a deep breath and settle in for some hard talk about how to save money on groceries.
FIRST — A FRUGAL FRAME OF MIND.
Think ‘food’ not ‘grocery’ List all the places where we buy food. The grocery store and restaurants. But don’t forget the soda machine at work, the popcorn counter at the theater, the morning coffee stop, the bottle of water from the c-store when buying gas. We buy and consume food in many locations, they all contribute. To save money on food, eliminate or limit all except the essentials. Think, “Do we need this? or simply want it?” If you track food expenses, keep track of these incidental expenses separately: they add ++++++ up.
Cook. The first way to save money on food expenses — let’s face it — is to cook it yourself. Think of it this way: if someone cooks the food for you, how is it much different than hiring a cook or a house cleaner or a lawn mower or a clothes washer? Some times the ‘cook’ is Del Monte or Kraft and the food is carried home in grocery bags. Other times, the ‘cook’ is McDonald’s or Pepsico and is passed through drive-up windows or is delivered to your door. All ways, always, the cost of that labor is included in the prices we pay.
Make frugal food consumption a personal challenge. It’s you versus the food companies and yes, you’re David and they’re Goliath. Every time a food company takes a commodity food (think ‘real food’, the underlying ingredients) and cuts it, cooks it and packages it, it’s all to tempt you to pay several multiples for the ‘added value’ the company brings to a commodity product. It’s all to make you buy more, pay more and therefore, work more and save less.
Get good at shopping for food frugally, a week, a dollar at a time. Don’t expect to follow all of these tips at once. But if a few make sense, print it out and work the list, one week at a time. To build confidence, start with the low-hanging (ahem) fruit, the stuff that’s easiest to incorporate into your own habits and practices. To make the most difference, determine where there’s the most to save in your family finances, work those first.
Time is money. So it is — and many of these tips involve getting a firm grip on grocery expenses in order to exact the most value from the dollars spent. This means time: analyzing, comparing, tracking. Here’s an example. What’s the price difference between the bag of dried beans that sells for $.89 and the can of beans that sells for $.99? Just a dime? No. The bag yields 7 cups of cooked beans, $.13 per cup. The can yields 1-1/2 cups of cooked beans, $.66 per cup. The canned beans - as inexpensive as they are - are five times more expensive than dried beans. Both are protein-rich, an inexpensive source of protein. How easy is it to cook dried beans? Check my recipe for Creamy Slow-Cooker Beans, no soaking required.
SECOND — COOK. COOK. COOK. COOK. COOK. COOK. COOK.
Cook something every day, every single day. Make soup one day, cook a roast on the weekend. Put together a grain-based salad that will last several days. Every single day, make something. If you reach a point where the fridge is stocked with a few days of food, celebrate by cooking something special, brownies or muffins, say. The objective is to never be faced with cooking an entire meal from scratch, too overwhelming to contemplate at the end of a long workday.
If not every day, find your own rhythm, but do cook with regularity. For some years, my sister had good luck feeding her family by investing much of one weekend day cooking for the entire week. Whatever the rhythm that works in particular circumstances, it’s done to avoid the vicious cycle of the drive-through and the convenience of carry-out and delivery. The less we cook at home, the more we pay someone else in order to eat. The more we cook at home, the more we save.
Recycle & repurpose. That soup? You made enough for lunches during the week and some for the freezer, right? That roast, there’s enough for sandwiches and a casserole later in the week, yes? Is it the end of the week and all that’s left are bits and pieces of more leftovers? Make Saturday Soup. Waste not, want not.
Extract all the value. When we splurge on bacon, save the fat in a jar in the fridge: it adds great flavor to stews and eggs. When we roast a chicken, after supper throw the carcass into a pot with sliced onion, chopped celery and a bay leaf to make chicken stock. If there’s not time after supper, place the carcass in a freezer bag and freeze for cooking on the weekend.
Work toward a handful of recipes that feed the family ‘on air’. Call these recipes ‘ramen for grown-ups’. Cooked pasta tossed with cooked onion and frozen peas. A quick tomato sauce. French eggs. Oatmeal with peanut butter stirred in. Then never allow your kitchen to be without one or more of these to be on hand.
Keep a running list. When you’re running low or finish the last of a staple, add it to a running grocery list that’s handy. I keep mine on the fridge. It’s three lists, actually - one for the grocery store, one for my favorite international store, another for Wal-Mart.
Shop your fridge, freezer & pantry first. Before shopping for groceries, what meals can be put on the table without spending a dime? Use up that soup you made two weeks ago. Do turn that roast pork and leftover cheese into tortillas.
THIRD - FINALLY, A GROCERY RUN
“Just food, only food.” This is our mantra when planning meals and shopping for groceries. We’re only going to buy food, just food and only food. No health and beauty aids (that’s ‘supermarket speak’ for shampoo, aspirin and all the other personal care items). No paper products. (Think toilet paper, plastic wrap and paper towels.) No cleaning supplies. (Think dishwashing liquid and laundry soap.) No pet food. As a reminder, call your local store what it should be, a grocery store, not a supermarket. All the other items are considerably cheaper at a big-box discount store. (Think Wal-Mart. Think Target.) If you track family expenses, separate food costs from all the other stuff.
Real food. This tip is perhaps the most important of all. To save money, to be frugal grocery shoppers, this is all we’re going to buy. Much ‘real food’ is one ingredient long. Lettuce. Carrots. Milk. Chicken. It’s an ingredient. It hasn’t been cooked by a company. It likely doesn’t have a brand name and a promotion budget. It’s real food, it’s ‘whole food’. It’s at the bottom of the dinner chain.
Shop the priorities first. At the grocery store, fill the cart with ‘real food’ first. This means vegetables and fruit, protein and milk. These departments are nearly always on the outside walls of the store, which is why some people suggest to ‘shop the perimeter’. Now stop. Add up what’s been spent so far. Is there money left over?
Bypass the empty calorie aisles. If there’s money left over, avoid the temptation of spending it on non-essential commercial foods that are mostly in the center aisles and big budget killers. Think potato chips. Cheap pizzas. Ice cream. Soda. The deli counter — especially the deli counter. Frozen meals.
Invest in the future. Instead, use any leftover funds to make next week’s food dollar go further. Buy an essential food in bulk. (Think a big bottle of olive oil or a huge bag of brown rice.) Buy a pantry item that will enhance the taste of home-cooked food. (Think dried herbs and spices.) Purchase packaging that makes it easier to store and carry food. (Think freezer containers and portion-sized plastics.) Purchase a kitchen tool that makes it easier to cook in large quanties or to save money. (Think a slow-cooker or a Dutch oven.)
Eyes averted, make quick forays into the middle of the store. One ‘processed’ food that delivers value is frozen vegetables. Even so, make sure to buy one-ingredient vegetables — just peas, just broccoli, just green beans, just frozen spinach. These are my favorites, on sale, they’re $1 a pound, worth stocking up on. Other ‘real food’ finds worth our dollars that are in in the middle aisles: frozen orange juice concentrate, canned tomatoes, bags of dried beans, bags of rice, big tubes of old-fashioned oats. Flour, sugar, etc.
Don’t shell out for water. It’s well known that bottled water is expensive, both on our budgets and on the environment. But think of the other products that contain water. Cartons of range juice. Juice boxes. Cans of chicken broth. Cans of cooked beans. Low-fat coconut milk. Jello cups. Applesauce. Popsicles. Chicken and pork injected with ‘flavoring’ (think water and salt). Canned soup. Kool-Aid bottles. Soda pop. (Many thanks to Nupur from One Hot Stove for enlightenment about the many places that expensive water is hidden.)
Don’t pay for salt. Specialty spice mixes are all the rage - there are dozens of them, especially during the grill season. They’re also 90% salt. Instead purchase the base herbs and spices, then make homemade spice rubs.
Speaking of dried herbs & spices. Herbs and spices are ‘pantry staples’ that add flavoring and satisfaction to many dishes. Beware of grocery-store regular prices in the spice department. Sale prices are more reasonable, especially right before Christmas. Avoid temptation of the “huge” containers of spices at some groceries and especially, warehouse clubs. Herbs and spices have a relatively short shelf life: try to buy no more than might be used in a year. Better yet, find a good source of high-quality spices. A St. Louis institution is the Soulard Spice Shop — think 20-30 people lined up to buy herbs and spices on a Saturday morning. It’s an old-fashioned shop: no online sales but do take telephone orders during business hours. The number is 314-783-2100, there’s no answering machine so you may need to keep trying.
Don’t drink up your food budget. No, this isn’t an Irish novel where Pa is downing a week’s pay at the corner pub. But it’s still easy to save money by considering — and then consciously deciding — what we drink as well as eat. Coffee. Cans of soda. Bottled water. Even wine. Personal examples: For many years, I insisted on coffee beans from my neighborhood coffee shop. Then a friend introduced me to big tubs of Folgers’ 100% Colombian Coffee which costs perhaps 1/10, either on sale at the grocery store or at regular price at Wal-Mart — and just as satisfying. For some years, I purchased several cases a year of bottled water and soda at Sam’s Club — and I still buy one or so a year, because it’s cheaper, in the long run, to have a few bottles and cans on hand for long car trips, when otherwise I’d buy them a bottle or two at a time from convenience stores.
Pay for food, not disposable packaging. It’s so easy and inexpensive to make chocolate pudding, why do we buy it pre-cooked in plastic containers? Buy old-fashioned (and whole grain) oatmeal, not instand oatmeal packets. Buy a bag of popcorn kernels, not popped corn or worse, microwave popcorn bags. If a food is heavily packaged, chances are it’s not ‘real food’ and the price is many times higher than the commodity price of the base ingredient.
Pay for nutrition, not snacks. Some of the worst nutrition:values in the grocery store? Breakfast cereal. Snack crackers. Potato chips. Taco chips. Breakfast bars. Pie crusts. Boxes of mashed and scalloped potatoes. Mac ‘n’ cheese. The list is longer than could be listed here: it all makes me weary.
Coupons. Who’s ever seen a coupon for broccoli? or milk? Unfortunately, there are few if any coupons for ‘real food’ because there are no ‘excess margins’ (for the consumer, read ‘savings’) Coupons are printed only for the most highly processed foods. If we begin shopping only around the edges of the grocery store for real food, the time spent clipping and sorting coupons will soon become a big waste of time.
Name brands & store brands. Private label (also called ‘store’ brands or ‘white label’ brands) foods are almost always less expensive and — often but not always — of the same or acceptable quality as name-brand products. Keep notes on what’s good, what’s not.
Carry a calculator & a shopping notebook. Okay, sorry, this is admittedly a little nerdy. But unless you’re a math whiz in your head, the calculator will help figure unit costs, to help make decisions between brands. The notebook will make it easier to track the sources and prices of the foods purchased most often. Be organized.
For easier comparison, think price per pound. For all foods, not just meat, and for the ‘edible’ portion of the food. For example, chicken thighs and chicken legs are often sold for half or less the price of boneless chicken breasts. Are they worth it? (Nearly always, by the way, they are.)
Watch prices and price tags with an eagle eye. We’re in a rush, we’ve got our list, it’s oh-so-easy to just toss food into the grocery cart. Just yesterday, however, I noticed lovely pears on sale for $2.00 a pound at the entry to the produce department; further in, a similar variety of pears were regularly priced at $1.50 a pound — some ‘sale price’, those $2 pears. Later, in the frozen vegetable section, a 10-ounce box of spinach was $1.09 and a 16-ounce bag was $.99. In the cleaning supplies section, a gallon of bleach was $1.54 and a half gallon $1.34. For weeks now, seven of the eight varieties of apples have been $1.80 - $3.00 a pound while one variety, the Empire, a good eating and baking apple, is only $1 a pound. My supermarket is also, ahem, sloppy about placing price signs. I’ve seen price tags for store-brand butter placed above my favorite and the more expensive Land O’ Lakes butter; I’ve seen a pile of apples priced “$10 for 10lbs” right next a pile of oranges for “$10 for 10” so $.50 an apple versus $1.00 an orange. For what it’s worth, when I’ve pointed out these errors, store personnel have been quick to correct them.
Loose versus bags. On occasion, packaging pays. Bags of onions, apples and lemons are often less expensive than individual onions, apples and lemons - so long as you can use them all.
FOURTH - MORE PLANNING & EXPLORING
Explore world cuisines. In the last year, I’ve been learning more about Vietnamese, Mexican and other cuisines. The big lesson? Meat is a Western luxury. Our meat portions are huge. Many recipes call for a three-pound roast, say, to serve four or five people or for ‘four chicken breasts’ to serve four people. In contrast, the standard that the USDA uses, and that I use for protein-based main dishes in my food column Kitchen Parade, is that a pound of meat serves four. This means that a chicken breast, which these days can weigh 8 to 10 ounces, adds up to 2 to 2-1/2 servings. But in these non-Western cookbooks, a pound of meat will serve eight or even ten. Meat is used as an accent, rather than as the primary staple.
International groceries. My experience is that small ethnic groceries often offer prices considerably lower than U.S. supermarkets, especially for ingredients authentic to a particular cuisine.
Know your staples. If your family goes through a dozen yogurt cups in a week, invest in an inexpensive yogurt maker. If hot popcorn is an evening ritual, learn how to make popcorn in a saucepan — and once you have homemade popcorn, homemade caramel corn is just a few minutes away. Ice cream? A commercial ice cream maker may seem like $50 that doesn’t need spending. But homemade ice cream is made only from cream, eggs, sugar and flavoring, all ‘real food’ easy to make at home for just a couple of dollars. What about bread for sandwiches and to fill out a light meal like soup or eggs? With bread $3 to $4 a loaf now, a bread maker may be an investment worth considering.
Eat in season. I remember a Wall Street Journal or New York Times article that claimed that “it’s cheaper to eat out than eat at home”. Calculating her cost for a single meal, the young reporter included the entire expense for a large bottle of extra-virgin olive oil, even though the meal required only a couple of tablespoons. And her dessert called for fresh blueberries — hard to find in December and pricey-pricey-pricey. My grocery has blueberries this week — they’re imported from somewhere and cost the equivalent of $10 a pint. In July, when blueberries can be imported from a couple of states away, the regular price will be $3, sale price $2.
Know what’s on sale and whether it’s a good deal. At Christmas, I bought butter for $3 a pound at the grocery store, pleased at the sale price — until I discovered the same butter at Target for a regular price of $2.48 although, much to my dismay since, only during the hoiday baking season. I also find excellent produce (though not usually quite as ‘picture perfect’ at the grocery store) from produce dealers selling at an outdoor weekly market.
Consistent pricing. Even better, identify a grocery source whose prices are consistently low. For example, my nearby supermarket will occasionally sell chicken breasts for $2 a pound in five-pound containers, presumably to compete with warehouse-type stores. But seven weeks out of eight, chicken breasts sell for $6 a pound — even me, I can’t believe how often I used to pay that price just because chicken breasts were on the menu that night. But now I’ve found a small grocery where my most-used meats — chicken breasts, pork tenderloin, roasts, etc — are priced the same, week in and week out. I make a trip about once a month and then freeze the meat.
Warehouse clubs. The prices at warehouse clubs like Sam’s Club and Costco are tempting. Trouble is, ‘real food’ is relatively rare along those long, tall aisles and often in such large quantities that there’s risk of waste. Still, for many families, warehouse clubs provide real value.
Grow your own. Even in a couple of pots and a small side garden, I grow enough garlic for the year, an abundance of fresh herbs and in 2008, with any luck, a bumper crop of rhubarb. For perhaps $10 of plants, I yield $100 of savings. Imagine the value derived from growing much of your own produce during the summer, preserving it for the long winter.
So. There’s my list? What say you? What ideas have a chance to make it onto your own list?
Or wait. Do any of my tips deserve rotten tomatoes? Just say so. Do chime in if you disagree.
Better yet, chime in. How do you save money shopping for groceries? Share your top three tips.
BlogHer food editor Alanna Kellogg practices ‘home economics’ in her food column Kitchen Parade and food blog A Veggie Venture.
Related Posts:
* Tips from Bloggers: How to Save Time & Money on Grocery Shopping
* Shopping for Groceries with Small Children
* November’s Weekend Cookbook Challenge
http://kitchenparade.com/2002/10/my-cooking-tips.php
How To’s Favorite Ingredients & Tools Cooking Lessons
http://kitchenparade.com/2008/02/pork-poblano-skillet-with-creamy-slow.php
Pork & Poblano Skillet with Creamy Slow-Cooker Beans
Squash Pie
Recipe Number: 1206907221
Contributor: NA
Serves: varies
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
9” pie crust
1 cup cooked mashed squash
1 cup evaporated milk
3 beaten eggs
1/4 cup brown sugar
3/4 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch salt chopped nuts
whip cream
Cooking Instructions:
Mix everything in left column and pour into 9 inch pie crust.
Bake @ 450 for 10 minutes
Reduce heat to 300 and bake about 45 more minutes. Check by poking middle of pie and seeing if skewer comes out clean.
Serving Suggestions:
Cool and slice. Serve with homemade whip cream and chopped nuts.
GHANA RICE
Recipe Number: 51
Contributor: NA
Serves: 8
Calories Per Serving: NA
Preparation Time: 45 minutes
Difficulty: Average
Ingredients:
2 cups Water
One 3-lb chicken, cut into 8 Pcs
Two 16 oz. cans stewed tomatoes
2 teaspoons Salt
1/4 teaspoon Black pepper
3/4 cup cooked smoked ham, cubed
1 cup uncooked rice 1 large Onion, sliced
3 cups Cabbage, shredded
1/2 lb Fresh green beans, stems removed and Quartered OR 1 10oz pk frozen beans
1/4 teaspoon Ground cinnamon
1/4 teaspoon Cayenne pepper
Cooking Instructions:
Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.
OATMEAL CAKE
Recipe Number: 1
Contributor: Jeffrey Lyons
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
1 1/4 cups boiling water
1 cup quick cooking oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt (not with margarine)
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nuts
Cooking Instructions:
Pour boiling water over oatmeal. Set aside until cool. Cream brown sugar, sugar, margarine and eggs. Stir in oatmeal. Mix in flour, soda, salt and cinnamon, Mix in vanilla and nuts. Bake at 350 degrees for 30 minutes in a 9 x 13 inch pan. Top with Oatmeal Cake Topping.
Additional Comments:
Top with OATMEAL CAKE TOPPING recipe in the frosting section.
This cake tastes much like a German Chocolate cake and gets moister the 2nd day.
OATMEAL CAKE TOPPING
Recipe Number: 2
Contributor: NA
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
3/4 cup brown sugar
4 teaspoons butter
1/4 cup cream or milk (Half & Half is good)
1/2 teaspoon vanilla
1/2 cup coconut
1/2 cup chopped nuts
Cooking Instructions:
Cook for 3 or 4 minutes: brown sugar, butter, cream or milk and vanilla. Add coconut and nuts to mixture and beat. Spread on cake while HOT.
Additional Comments:
This is the topping for the OATMEAL CAKE recipe in the cake section or for any German Chocolate cake.
Breakfast Cake for Phill
Recipe Number: 1200848771
Contributor: Lunamother
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
1 3/4c baking mix
2c sugar
3/4c cocoa
2 eggs 1c milk
1/2c vegetable oil
1c strong black coffee
1 tsp vanilla
Cooking Instructions:
beat for 2 minutes. Batter will be thin. pour into lightly greased 13X9 baking pan and bake at 350 degrees for 35-40 minutes or till knife comes out clean.
very moist and rich- I don’t even bother with frosting
Granny’s Zucchini Brownies
Recipe Number: 1200876316
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 cups shredded zucchini
2 cups flour
2 teaspoons vanilla
3 TBSP cocoa
1/2 cup oil 1/2 teaspoon salt
1 1/2 cups white sugar
1 1/2 teaspoon soda
1/2 cup nuts
Cooking Instructions:
Mix all together and put in a greased and floured 9x13 pan. Bake at 350 degrees for 25-30 minutes.When cool, frost with fudge frosting.
Nuthatch’s Chocolate Bean Cake
Recipe Number: 1200933655
Contributor: nuthatch
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 cups of cooked garbanzo beans or 1 can rinsed
4 eggs
4 TBSP of unsweetened cocoa powder
1/3 - 1/2 cup of sugar
1 tsp. of baking powder, 1 tsp. of baking soda
1 tsp. of vanilla
1/2 tsp. of guar gum (xanathum) (optional, for texture)
1/4 cup of peanut or canola oil
Cooking Instructions:
Add all the ingredients into a food processor or blender and really pulverize the stuff.
Pour into a greased brownie pan and bake at 350 for 30-40 minutes, or until the knife comes out clean.
Additional Comments:
This is great if someone can’t eat wheat in any form, and this cake actually tastes good... high in fiber and protein, low in sugar.
Capri’s Lemon Buttermilk Pudding Cake
Recipe Number: 1200940155
Contributor: Capri
Serves: 4 - 7.5 oz portions
Calories Per Serving: NA
Preparation Time: 55 minutes
Difficulty: Easy
Ingredients:
* 8 oz granulated sugar
* 1/4 tsp salt
* 1/4 cup all-purpose flour
* 2 fl oz unsalted butter, melted
* 2 3/4 oz lemon juice, fresh
* 1 egg yolk, large
* 1 1/2 c buttermilk
* 3 large egg whites
* mint leaves, sprigs for garnish
Cooking Instructions:
Heat the oven to 350 deg. F(177 degC).
Place all ingredients except egg whites and half of the sugar in a blender.
Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8x8 baking pan.
Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan.
Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.
Additional Comments:
This lemon buttermilk pudding cake is about as easy to make as can be. The pudding sets up in the bottom of the pan while the cake simply sits on top. It’’s full of flavor and light in texture.
BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE
Recipe Number: 15
Contributor: NA
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One 12-oz package (2 cups) butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
Two 8-oz cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs
Cooking Instructions:
Mix dry ingredients, set aside. In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple and maraschino cherries in skillet. In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy. Gradually beat in the flour mixture alternately with the reservered pineapple juice. Stir in remaining morsels. Pour over pineapple. Bake in preheated 350 degree oven for 35-40 minutes. Immediately invert onto serving plate.
http://cookbook.homestead.org/viewrecipes.php?category=Cakes
Granny’s Zucchini Quiche
Recipe Number: 1200855675
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
3 cups shredded zucchini
1/2 cup grated cheese
1 cup Bisquick
1/2 cup chopped onion
1/2 teaspoon dried oregano 2 teaspoons chopped fresh parsley
1/2 teaspoon seasoned salt
1 clove minced garlic
1/2 cup oil
4 beaten eggs
Cooking Instructions:
Bake at 350 degrees 30-40 minutes.
Serving Suggestions:
This is my favorite one. It is
also good cold.
Granny’s Zucchini Pasta
Recipe Number: 1200855439
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin
2 garlic cloves, minced
3 TBSP olive or vegetable oil 1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
Cooking Instructions:
Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.
Serving Suggestions:
I also use this over spaghetti squash, instead of pasta.
Granny’s Mixed Squash-Vermecelli Salad
Recipe Number: 1200874676
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 boxes vermecelli
2 TBSP salad oil
3 TBSP lemon juice (I use more, I love the lemon flavor)
1/2 cup fresh green onions, cut fine (or 1/2 onion)
1 cup diced green pepper, I also use red pepper for color
1 cup finely chopped celery
1 can chopped ripe black olives ( I use green ones, too)
1 small jar pimentos, druined and chopped
4 TBSP mayonnaise
Italian dressing
Cooking Instructions:
Diced yellow squash,zucchini, and fresh tomato, any amount
Cook the vermicelli according to directions. Mix the drained vermicelli,
salad oil,lemon juice, and mayonnaise, and refrigerate overnight. Next
day, layer all the rest of the fresh veggies. I like to start at the edge of
the plate, and make “rings” of each veggie around the plate. When I
am happy with my masterpiece, I drizzle Italian dressing over it. Sometimes
I top it with Cheddar Cheese.
Serving Suggestions:
This is so wonderful for hot summer evenings.
I usually serve it with seasoned crackers, another one of my favorites.
Additional Comments:
This is my favorite. How many times do I repeat this phrase? Everyone at
church loves this recipe, and it is so good!
http://cookbook.homestead.org/viewrecipes.php?category=Heart%20Healthy
Zinnia’s Chilean Squash
Recipe Number: 1201179625
Contributor: Zinnia
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
4 cups of cooked butternut squash or pumpkin, mashed or pureed
1 cup of chopped onion
1.5 cups of chopped mixed red and orange peppers
2-3 cloves of crushed garlic
1 tsp. ground cumin
4 beaten eggs
2 cups of corn (fresh or frozen)
.5 tsp chili powder
1 cup of grated cheese
.5 tsp. of ground coriander
dash of cayenne pepper (or to taste)
dash of black pepper
.5 to 1 tsp of salt
2 TBSP. of olive oil
Cooking Instructions:
1. saute onions, garlic and spices in olive oil until the onions and garlic are translucent. Add peppers and salt, cover and cook for 5-8 minutes.
2. Add saute to mashed squash, along with the corn, and beaten eggs. Mix well
3. Spread into a buttered 2 quart casserol and top with grated cheese.
350 degree oven, 30 minutes covered
15 minutes uncovered
(in a very heavy ceramic dish I had to up it to 40 minutes covered).
Additional Comments:
great dish if you are going to a pot luck dinner!
Matambre
Recipe Number: 55
Contributor: NA
Serves: 4
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
Ingredients:
1 large flank steak — butterflied
1/4 cup red wine vinegar
1 teaspoon garlic, finely chopped
1/2 teaspoon Thyme, dried
1 bunch spinach
2 carrots, peeled and cut lengthwise
2 eggs, hard-cooked and cut lengthwise 1 medium onion, thin sliced and cut into rings
2 tablespoons parsley, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
2 tablespoons vegetable oil
2 to 3 cups beef broth
Cooking Instructions:
Place the meat in a glass dish. Mix together the vinegar, garlic and thyme. Pour over the meat and let marinate for 1 or 2 hours at room temperature. Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems. Spread the leaves evenly over the meat. Lay the carrots, in rows, across the grain of the meat. Place the egg quarters between the rows of carrots. Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all. Carefully roll up the meat with the grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides. Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes. Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices. Arrange on a heated platter and moisten with a little of the cooking broth.
Additional Comments:
To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d’oeuvre, cut into thin slices.
Fruityy’s Mango Chutney
Recipe Number: 1201096954
Contributor: Fruityy
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
4 garlic cloves, roughly chopped
2.5cm/1in piece root ginger, coarsely grated
1 red chilli, seeded and roughly chopped
1/2 tsp ground turmeric
1 tsp cayenne pepper
350m/12fl oz white wine vinegar
2 large green mangoes, cut into 2cm/1in cubes
1 tsp salt
400g/14oz golden caster sugar
4tbsp sultanas
1 star anise
Cooking Instructions:
Method
1. Place the garlic, ginger, chilli, turmeric, cayenne and a splash of the vinegar in a mini-chopper or food processor and blitz to a smooth paste.
2. Put the paste in a large pan with the remaining vinegar, the mangoes, salt, sugar, sultanas and star anise. Bring to the boil and simmer for 1 hour or so until the mixture has thickened - don’t worry if it still looks a little watery, as it will thicken further on cooling. Pour into a clean jar, seal and allow to cool.
http://cookbook.homestead.org/viewrecipes.php?category=South%20American
http://cookbook.homestead.org/viewrecipes.php?category=Vegetables
Granny’s Copper Pennies
Recipe Number: 1201097753
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 pounds of carrots (I cheat, just use canned carrots and drain them)
1 medium onion
1 medium green pepper
1/2 cup tomato soup
1/4 cup sugar
1/2 cup cooking oil (I like Cannola)
1/3 cup vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking Instructions:
Peel and cut carrots into diagonal slices, make thin slices.Cook in boiling salted water just
until they are tender. Do not overcook them. Drain
Slice onions thinly and separate the onion rings. DeSeed the green pepper and cut the pepper
into very thin rings or strips and add to the drained carrots.
Combine all the remaining ingredients and put in a jar to blend. Shake well. Pour over the
veggies and marinate at least 12-24 hours in the refrigerator. I usually just do these in a
big, glass canning jar. To serve, just lift veggies out of dressing and serve in a bowl.
Granny’s Jalapeno Macaroni Salad
Recipe Number: 1201033208
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
12 oz. medium size macaroni shells or elbows,
cooked and drained
Fresh green onions —I use about 3 or 4
I also add a little sweet white onion to this,
4 jalapeno peppers (deseeded) and diced fine
I use more because we like ours hot to the taste
salt and pepper to taste
garlic powder to taste (just a dash )
1 pint Real Mayonnaise—make it good and moist
Cooking Instructions:
Dice onions fine (I cut mine with the scissors)
or chop onions and peppers till fine in a food processor.
You want these in small pieces, not liquid.
Mix all together and chill overnight. So good !
Granny’s Orange Zucchini Bread
Recipe Number: 1200856898
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
3/4 cup oil
1 1/4 cups sugar
3 eggs
3 1/2 cups flour
1/2 teaspoon salt
1 TBSP baking powder 1 teaspoon baking soda
4 cups shredded zucchini
1 teaspoon orange extract
Zest from 2 oranges
3/4 cup nuts
Cooking Instructions:
Heat oven to 350 degrees. Mix oil, sugar and eggs thoroughly. Sift dry ingredients together and add to egg mixture alternately with zucchini,orange extract, zest and nuts. Pour into 3 greased loaf pans. Bake 50-60 minutes.
Hot Water Simply
by Sue Robishaw
Very interesting, she has photos of several simple hot water heating methods....granny
http://www.manytracks.com/Homesteading/HotWaterSimply.htm
Good collection of homesteading books:
http://www.manytracks.com/Homesteading/homestead-biblio.htm
This design and construction guide was written in response to many requests I’ve received over the years for a source for plans, instructions or drawings for the foot-powered treadle lathe shown at left.
I have used this shop-built lathe at traditional
woodworking demonstrations and it never fails to
draw an interested crowd. It is also a practical tool, having a permanent home in the center of our
traditional tool workshop.
See below for Download
& Purchase Options
Introduction
Measured
Drawing
Materials & Parts
Headstock
Tensioner
Tailstock
Took Rest
Flywheel
Using the Lathe
Updated
January 2008 [free copy download on page]
http://www.manytracks.com/lathe/default.htm
Gardening:
http://www.manytracks.com/garden.htm
http://www.manytracks.com/homestead.htm