Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Apple Oat Muffins Recipe
Ingredients:
* Topping:
* 1/4 cup light or dark brown sugar
* 1/4 cup unbleached flour
* Pinch of salt
* 1/8 teaspoon ground cinnamon
* 2 tablespoons less-fat margarine (with 8 grams fat per tablespoon)
* 2 to 3 tablespoons oats
* Muffins:
* 2 tablespoons less-fat margarine
* 1/2 cup sugar (or sugar blend with Splenda or Equal)
* 2 teaspoons vanilla extract
* 1 large egg
* 1/2 cup unbleached flour
* 1/2 cup whole-wheat flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup fat-free sour cream
* 2 tablespoons low-fat buttermilk (or mix 2 tablespoons fat-free half-and-half with 1/4 teaspoon vinegar and let stand)
* 2 apples, cored and diced (about 1 1/2 cups)
Preparation:
1. Preheat oven to 375 degrees. Line muffin pan with paper or foil liners.
2. Add the brown sugar, 1/4 cup flour, pinch of salt, and 1/8 teaspoon cinnamon to a large mixing bowl and beat briefly to blend, with mixer fitted with paddle attachment. Add the 2 tablespoons margarine and beat on low until crumb mixture forms. Work the oats in with your hands. Pour into a small bowl and set aside.
3. Return mixing bowl to mixer and add the 2 tablespoons margarine, sugar (or sugar blend), and vanilla extract and beat until light and fluffy. Add egg and beat to combine, scraping sides of bowl.
4. Add the flours, baking powder, baking soda, and 1/2 teaspoon salt to a 4-cup measure, and whisk to blend.
5. Add the flour mixture all at once to the mixing bowl, along with the sour cream and buttermilk. Beat on low speed just until blended (scraping down the sides of bowl after 5 seconds). Stir in the apple chunks.
6. Spoon a slightly heaping 1/8 cup of batter into each muffin cup. Sprinkle the topping evenly over the top of each muffin. Bake for about 20 minutes or until muffins are lightly browned and top springs back after being pushed.
Yield:
12 muffins (6 servings)
Nutritional Information:
Per serving: 130 calories, 3 g protein, 25 g carbohydrate, 2.5 g fat, 0.5 g saturated fat, 1 g monounsaturated fat, 1 g polyunsaturated fat, 18 mg cholesterol, 1.5 g fiber, 192 mg sodium. Calories from fat: 17%.
SOURCE: © 2005 Elaine Magee
©2003-2006 WebMD Inc.
http://www.medicinenet.com/script/main/art.asp?articlekey=60599
Source: http://www.medicinenet.com
Recipes
Breads and Muffins: Muffins
Banana Coconut-Macadamia Muffins
Ingredients:
* 3/4 cup whole-wheat flour
* 3/4 cup unbleached white flour
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 1/8 teaspoon ground nutmeg
* 1 1/4 cups mashed ripe bananas (about 3 large)
* 1/3 cup Splenda® (or other sugar alternative for baking)
* 1/3 cup dark brown sugar, packed
* 3 tablespoons cup canola oil
* 1/2 cup + 1 tablespoon low-fat milk or fat-free half-and-half
* 1 large egg (higher omega-3 if available)
* 1/2 cup coarsely chopped roasted or toasted macadamia nuts
* 1/2 cup flaked or shredded coconut
Preparation:
1. Preheat oven to 350 degrees. Line 12 muffin cups with paper or foil liners.
2. Whisk whole-wheat and white flours, baking soda, salt, and nutmeg together in a large mixing bowl; set aside.
3. Add bananas, Splenda® and brown sugar, canola oil, milk, and egg to another large mixing bowl and beat or stir until completely blended. Pour banana mixture into the dry ingredients in mixing bowl and stir until just combined.
4. Fold in macadamia nuts and coconut. Fill each muffin cup using a 1/4-cup measuring cup. Bake until muffins are golden brown and tester inserted in center comes out clean (about 25 minutes).
Yield:
12 muffins
Nutritional Information:
Per muffin: 194 calories, 4 g protein, 26 g carbohydrate, 9 g fat, 2 g saturated fat, 18 mg cholesterol, 2.2 g fiber, 222 mg sodium. Calories from fat: 42%.
© 2006 Elaine Magee
Last Editorial Review: 7/24/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Muffins
Fresh Berry Muffins
Ingredients:
* 2 tablespoons canola oil
* 2 tablespoons fat-free sour cream
* 1/2 cup plus 2 tablespoons low-fat milk
* 1 large egg
* 1 cup unbleached white flour
* 3/4 cup whole wheat flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup white sugar
* 2 tablespoons Splenda®
* 1 1/4 cup chopped strawberries (or substitute any fresh berries, unchopped)
* 1 teaspoon vanilla extract
Preparation:
1. Preheat oven to 375 degrees. Line a muffin pan with paper liners (you’ll need about 11 liners).
2. Add oil, sour cream, milk, and egg to mixing bowl and beat until smooth; set aside.
3. In a large bowl, add flours, salt, baking powder, sugar and Splenda®; whisk to blend well. Add the chopped strawberries to the flour mixture and toss well to coat them with flour. Add the milk mixture to the flour mixture and stir to blend together well.
4. Put 1/4 cup of the batter in each muffin cup. Bake until the tops bounce back when gently pressed (about 20 minutes). Cool muffins about 10 minutes.
Yield:
11 muffins
Nutritional Information:
Per muffin: 136 calories, 4 g protein, 23 g carbohydrate, 3.4 g fat, 0.5 g saturated fat, 20 mg cholesterol, 2 g fiber, 201 mg sodium. Calories from fat: 22%.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads and Muffins: Muffins
Lemon-Blueberry Corn Muffins
Bake the batter in a nonstick mini angel food pan (or similar) for a pretty presentation. This is a great way to work some fruit, whole grains, and plant omega-3 fatty acids (from canola oil) into your morning.
Ingredients:
* 1/2 cup unbleached white flour
* 1/2 cup whole-wheat flour
* 1 cup yellow cornmeal (finely ground works best)
* 1/3 cup granulated sugar
* 1/3 cup Splenda® (or other sugar alternative for baking)
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* Zest from 1 lemon, finely chopped (about 1 1/2 teaspoons)
* 1/4 cup canola oil
* 4 tablespoons lemon juice
* 1/4 cup fat-free sour cream
* 3/4 cup fat-free half-and-half or low-fat milk
* 1 large egg
* 1/4 cup egg substitute
* 2 cups frozen or fresh blueberries
Preparation:
1. Preheat oven to 400 degrees. Line 15 muffin cups with paper or foil liners.
2. Whisk together the flours, cornmeal, sugar, Splenda®, baking powder, salt and lemon zest in a large bowl.
3. Add canola oil, fat-free half-and-half, egg and egg substitute to a large mixing bowl and beat on medium until well blended. Gradually add flour mixture to the batter in the mixing bowl, while beating on low speed, until just combined.
4. Gently stir in blueberries and spoon batter into prepared muffin cups using a 1/4-cup measuring cup. Bake until a tester inserted in center of largest muffin comes out clean (about 18 minutes).
Yield:
around 15 muffins
Nutritional Information:
Per muffin: 145 calories, 4 g protein, 23 g carbohydrates, 4.4 g fat, 0.4 g saturated fat, 15 mg cholesterol, 2 g fiber, 198 mg sodium. Calories from fat: 27%.
© 2006 Elaine Magee
Last Editorial Review: 7/24/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads
Wheat-Flour Tortillas
Making homemade flour tortillas is easier than you’d think. Why, it’s kids’ play! You’ll love working the dough with your bare hands, then rolling the little balls of dough into thin circles with a rolling pin.
Ingredients:
* 1/2 cup plus 2 tablespoons unbleached, all-purpose flour
* 1/2 cup plus 2 tablespoons whole wheat pastry flour
* 1/2 teaspoon salt
* 1/4 cup ‘no trans-fat’ margarine with 8 grams of fat per tablespoon (such as Take Control®)
* 1/2 cup warm water
* canola cooking spray
Preparation:
1. In the mixing bowl, combine the flours and salt. With a pastry blender, blend in the margarine (it should be broken up into small pea-sized pieces).
2. With a wooden spoon, mix in the water to form a dough. Divide the dough into 8 balls. Cover them with a dish towel and set aside for 20 minutes.
3. Lightly flour a cutting board. With the rolling pin, roll each ball into a 6- or 7-inch circle.
4. Heating a nonstick, 10-inch skillet over medium-high heat. Coat the skillet with canola cooking spray. Cook the tortillas, one at a time, until blisters appear and the tortillas are lightly browned (1 to 2 minutes on each side). While the second side is cooking, you can sprinkle grated cheese over the top to make a quesadilla, if desired.
* If you use Take Control margarine, keep it in the freezer and add it to this recipe directly from the freezer.
Yield:
8 tortillas
Nutritional Information:
Per tortilla: 105 calories, 2.3 g protein, 14.3 g carbohydrate, 4 g fat (0.5 g saturated fat, 2.2 g monounsaturated fat, 1.1 g polyunsaturated fat), 1.5 g fiber, 0 mg cholesterol, 176 mg sodium. Calories from fat: 34%.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads
Roasted Garlic and Sage Pocket Rolls
This roll recipe is easy to prepare using a bread machine.
Ingredients:
* 1 whole head of garlic: slice ¼ inch off the top of the garlic head, using a butcher knife
* 1/2 teaspoon olive oil
* 1 teaspoon ground sage
* 5 tablespoons no-trans fat margarine (with around 8 grams of fat per tablespoon), melted (divided)
* 1/2 cups + 3 tablespoons low-fat milk, warmed to around 110 degrees
* 1 1/2 tablespoon sugar
* 1 teaspoon salt
* 1 large egg, beaten
* 2 tablespoons egg substitute (or 1 egg white)
* 1 1/4 cup whole wheat pastry flour
* 1 1/2 cup unbleached white flour
* 1 package active dry yeast
Preparation:
1. Preheat oven to 400°F. Place garlic head (cut side up) on a piece of foil and drizzle olive oil over the top. Wrap the foil around it to seal well. Bake for 30-40 minutes. When garlic head is cool, squeeze the soft garlic from each clove into a custard cup. Stir in the sage and 2 tablespoons of melted margarine. Set mixture aside.
2. While garlic is roasting, add warm milk, 3 tablespoons melted margarine, sugar, salt, egg and egg substitute, whole wheat and white flours to bread machine pan (in that order, or in the order suggested by the manufacturer). Make a well in the flour and add the yeast into the well.
3. Set the bread machine to DOUGH cycle (about 1 hour and 40 minutes) and press START.
4. When dough is ready, roll it out onto a lightly floured, flat surface (a sheet of wax paper works well) into a rectangle about 10x15 inches. Spread the garlic mixture evenly over the top of the rectangle. Cut the rectangle lengthwise into seven 2-inch-long strips. Fold each piece over to make a pocket (the garlic mixture will be in the middle). Set the rolls in a 9x13-inch pan coated with canola cooking spray. Cover pan with a clean kitchen towel and let rise in a warm place until double in size (about 30-40 minutes).
5. Bake rolls until golden brown on top (about 18-20 minutes). Enjoy!
Yield:
14 rolls
Nutritional Information:
Per serving (one roll): 125 calories, 4.5 g protein, 21 g carbohydrate, 3 g fat (0.6 g saturated fat, 1.1 g monounsaturated fat, 1 g polyunsaturated fat), 15 mg cholesterol, 2 g fiber, 186 mg sodium. Calories from fat: 21%.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads & Muffins
Make-Your-Own Pocket Bread
You’ll need a bread machine for this recipe.
Ingredients:
* 1 1/4 cups warm water
* 1 tablespoon sugar
* 1 1/2 cups whole-wheat flour
* 2 cups unbleached white flour
* 1 tablespoon active dry yeast
* 1 teaspoon salt
Preparation:
1. Pour the water into the bread machine pan. Add the sugar and flour. Make a well in the center of the flour and pour in the yeast. Pour the salt into a corner of the pan.
2. Set the bread machine for the dough cycle (usually 1 hour and 40 minutes), and press the start button. When the cycle is finished, remove the dough from the pan and divide it into about 6 pieces.
3. Preheat the oven to 500 degrees. Dust the cutting board generously with flour. With a rolling pin, flatten each piece of dough into a circle about 5-6 inches wide and 1/8 inch thick. Place these pitas on a cookie sheet.
4. With a grownup helping:
5. Place the cookie sheet on the bottom rack of the preheated oven. Close the oven door and cook for exactly 1 minute. (Do not open the oven door during this time.) Then move the baking sheet to the highest rack and continue to bake until the pitas have blown up and are lightly browned (3 to 7 minutes).
6. Serve the hot pitas with butter, peanut butter, cheese slices, or whatever sounds good!
Yield:
About 6 pita pockets
Nutritional Information:
Per pita: 260 calories, 9 g protein, 56 g carbohydrate, 1 g fat, 0.1 g saturated fat, 5 g fiber, 0 mg cholesterol, 358 mg sodium. Calories from fat: 3%.
© 2006 Elaine Magee
Last Editorial Review: 10/9/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads
Honey Wheat Buttermilk Bread or Rolls
You can use a bread machine to make the dough and let it rise once — then break it into rolls and let it rise overnight in the refrigerator. Then, when you are ready, just take it out and bake! These are great right out of the oven.
Ingredients:
* 1/4 cup honey
* 1 large egg, beaten (egg substitute can be substituted)
* 1 cup low-fat buttermilk
* 1 1/4 cups whole-wheat flour
* 1/4 cup ground flaxseed
* 1 3/4 cups white bread flour (unbleached white or all-purpose flour can be substituted)
* 1 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon (optional)
* 3 teaspoon active dry yeast (1 packet can be used)
* 1 teaspoon melted butter or canola oil (optional)
* 1 tablespoon oats (optional)
Preparation:
1. Add all the ingredients to the bread machine pan in the order recommended by the manufacturer (for my machine it is in the order listed here) — the last ingredient added is usually the yeast and you make a well in the center of the flour and then add the yeast.
2. Set bread machine to the DOUGH cycle (usually 1 hour and 40 minutes) and press START.
3. When the bread machine is done, remove the dough from the pan and break or cut into 12 balls (or add dough to a loaf pan coated with canola cooking spray). Place balls on a cookie sheet that has been coated with canola cooking spray. Cover with plastic wrap that has been sprayed with canola cooking spray (so it doesn’t stick to the dough) and place in refrigerator to rise overnight or while you work or play during the day (or let it rise in a warm place until doubled in size).
4. Preheat oven to 350°F. Gently brush the top of the rolls or bread loaf with melted butter or canola oil, then sprinkle oats over the top of the rolls if desired.
5. Bake rolls for about 15 minutes or until they are golden brown and test done (bread will take about 35 minutes to test done).
Yield:
12 dinner rolls
Nutritional Information:
Per roll: 160 calories, 6 g protein, 30 g carbohydrate, 2 g fat, (0.7 g saturated fat, 0.6 g monounsaturated, 0.5 g polyunsaturated fat), 18 mg cholesterol, 3 g fiber, 323 mg sodium, 0.5 g Omega 3 fatty acids, 0.3 g Omega 6 fatty acids. Calories from fat: 12%.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads and Muffins
Honey & Oat Bread (for bread machine)
This is great bread for making toast or sandwiches.
Ingredients:
* 1 cup rolled oats
* 1 cup low-fat buttermilk
* 1 large egg (use a higher omega-3 type if available), beaten
* 2 tablespoons HOT tap water
* 2 tablespoons honey
* 2 tablespoons canola oil
* 1 cup whole-wheat flour
* 1 1/2 cups unbleached white flour
* 1 1/2 teaspoons salt
* 2 teaspoons active dry yeast
Preparation:
1. Add oats to food processor and pulse to create a flour-like mixture.
2. Add buttermilk, beaten egg, hot water, honey, canola oil, flours, salt and yeast to the bread machine pan, in this order or the order suggested by the manufacturer.
3. Set the bread machine on the Light Crust or Whole Wheat setting and press START. The bread will be ready in about 4 hours.
Yield:
12 bread machine slices
Nutritional Information:
Per serving: 168 calories, 6 g protein, 28 g carbohydrate, 3.8 g fat, 0.5 g saturated fat, 1.8 g monounsaturated fat, 1 g polyunsaturated fat, 18 mg cholesterol, 2.1 g fiber, 319 mg sodium. Calories from fat: 20%.
© 2007 WebMD Inc. © 2006 Elaine Magee
Last Editorial Review: 6/11/2007
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads
Herb Pinwheel Rolls
Ingredients:
* Rolls:
1 1/2 cups warm water from tap (110-115 degrees)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
2 tablespoons low-fat buttermilk or low-fat milk
2 cups whole-wheat flour
2 cups unbleached white flour
3/4 teaspoon salt
1 package (2 tablespoons) yeast (bread machine, rapid rise, or active dry)
* Filling:
1/2 cup no-trans-fat margarine with 8 grams of fat per tablespoon (or substitute soy butter)
2 teaspoons Italian herb seasoning (or other desired herb blend)
2 teaspoons minced garlic
1/3 cup Parmesan cheese (optional)
Preparation:
1. Add the dough ingredients to a bread machine pan in the order recommended by manufacturer, making a well in center of flour at the end and pouring in the yeast. Set machine to DOUGH cycle (about 1 hour, 40 minutes) and press START.
2. Meanwhile, make the pinwheel filling: Blend margarine with herbs, garlic, and Parmesan cheese (if desired); set aside. Coat two (nonstick) 9-inch round cake pans with canola cooking spray.
3. When dough cycle is complete, divide dough in half. Form each half into a rectangle about 12 inches at the long end and 10 inches at the short end. Spread half of the margarine mixture evenly over the top of each rectangle. Roll up each rectangle from the 12-inch side to make a roll.
4. Cut each roll into about 10 pinwheels each using a serrated knife. Place the rolls into the prepared pans and let rise in a warm place for 45 minutes to an hour.
5. About 30 minutes into the rolls’ rising, preheat oven to 350 degrees. Bake for 10-15 minutes or until the rolls are nicely browned. Serve warm or cold.
Yield:
20 servings
Nutritional Information:
Per serving: 128 calories, 3 g protein, 19 g carbohydrate, 4 g fat, 0.7 g saturated fat, 0 mg cholesterol, 2 g fiber, 113 mg sodium. Calories from fat: 28%.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads and Muffins: Breads
Garlic & Herb Pizza Crust
Ingredients:
* 1/2 cup + 3 tablespoons water, warm or room temperature
* 1 1/2 teaspoons molasses
* 4 teaspoons extra-virgin olive oil
* 1 tablespoon minced garlic
* 1 tablespoon fresh, finely chopped basil (or 1 teaspoon dried)
* 1 tablespoon fresh, finely chopped oregano (or 1 teaspoon dried)
* 3/4 cup plus 2 tablespoons whole-wheat flour
* 1 cup white flour
* 1 teaspoon salt
* 1 1/2 teaspoon rapid rise or bread machine yeast
Preparation:
1. Add water, molasses, olive oil, garlic, basil, and oregano to bread machine pan (unless a different order is recommended by manufacturer). Add both types of flour to pan, and add the salt in one of the corners. Make a well in the center of the flour and pour in the yeast.
2. Select the DOUGH cycle and press start.
3. When the dough cycle is complete, about 1 hour
4. and 40 minutes, divide dough into 4 pieces. Press and stretch each piece out into a circle about 7 inches wide. Top with your desired sauce (pizza sauce or pesto) and toppings (cheese, veggies, etc.) Bake the mini pizzas in a 400-degree oven until crust is golden brown, about 12-15 minutes.
Yield:
4 servings
Nutritional Information:
Per serving (crust only): 250 calories, 7 g protein, 45 g carbohydrate, 5.5 g fat, .8 g saturated fat, 0 mg cholesterol, 4.5 g fiber, 538 mg sodium. Calories fat: 19%.
© 2007 Elaine Magee
© 2007 WebMD Inc.
Last Editorial Review: 11/7/2007
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads
Amish Wheat Bread
This is an Amish White Bread recipe that has been converted to a bread machine and made a bit more healthful by using half whole wheat, canola oil (and a little less of it) and less white sugar and salt than the original recipe. The reason salt is not eliminated completely is because a certain amount of salt is needed to help control the yeast as well as for flavor. You could choose to use 1/4 teaspoon instead if you prefer.
Ingredients:
* 1 cup warm water (110°F)
* 1/4 cup white sugar
* 3 teaspoons active dry yeast
* 1/2 teaspoon salt
* 1 1/2 tablespoon canola oil
* 1 1/2 cups whole wheat flour
* 1 1/2 cups unbleached white flour
Preparation:
1. Add first five ingredients to bread machine pan starting with water, sugar, oil, and flours. Make a well in the center of the flour and add the yeast and salt to the flour in a corner of the machine.
2. Turn the machine to DOUGH cycle if you want to add the dough after the first rise to your own pan for the second rise (to bake in your own oven). Otherwise set your machine to whatever baking cycle you prefer.
Yield:
Makes 1 9 x 5-inch loaf (12 slices).
Nutritional Information:
Per slice: 135 calories, 4 g protein, 27 g carbohydrate, 1.6 g fat (0.1 g saturated fat, 0.7 g monounsaturated fat, 0.5 g polyunsaturated fat), 0 mg cholesterol, 2.4 g fiber, 90 mg sodium. Calories from fat: 10%.
SOURCE: Magee,E. the HRT-free Cookbook, Avery, June 2004
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
>>>BTW, can I adopt you? <<<
Adoptions granted! (Right Granny)
Now where is my Notary Seal... I’ll make it official (FReeper Adoption Services)
Actually you will have to share - 12 year old daughter is adopted and #2 Daughter had me adopt her whole softball team, her cheerleading squad, etc. We will actually go out to eat and have a young woman bring her family over and introduce them - (some I recognize but some have really changed since the team days) and yes they introduce me as their adopted parent or grandparent. No, I didn’t buy the team candy, just parental style encouragement.
I think NW_Arizona_Granny is out of that same mold...
Source: http://www.medicinenet.com
Recipes
Breads
Pumpkin Challah Bread
This bread is heavenly fresh from the oven, so bake it right before you plan to serve it.
Ingredients:
* 1/2 cup warm water (100-110-degrees)
* 1 egg yolk (reserve the white)
* 1/4 cup egg substitute
* 1 teaspoon salt
* 1 tablespoon canola oil
* 2 tablespoons honey
* 1 cup canned pumpkin
* 2 teaspoons pumpkin pie spice
* 2 cups whole-wheat flour
* 2 cups unbleached white flour
* 1 packet active dry yeast (about 2 teaspoons)
Preparation:
1. Add ingredients to bread machine pan in order recommended by manufacturer.
2. Set bread machine to DOUGH cycle (1 hour, 40 minutes) and press START. After 5 minutes, if the dough appears too stiff, add a tablespoon of low-fat milk or water.
3. When dough is ready, divide into three equal sections and roll each into a rope about 18 inches long. Line the ropes up, side by side, on a nonstick jellyroll pan coated with canola cooking spray. Squeeze the three rope ends together at one end. Braid the ropes, then squeeze the other ends together, too.
4. Preheat oven to 350 degrees. Set pan near the oven while it is preheating to help the bread rise (cover the bread with a kitchen towel if desired). While waiting, whisk the egg white with 2 teaspoons water.
5. When bread is doubled in size (about 1 hour), gently brush the egg white on top of the bread and bake until golden brown (40-50 minutes). Let cool about 5 minutes before slicing with serrated knife.
Yield:
12 servings
Nutritional Information:
Per serving: 181 calories, 6 g protein, 35 g carbohydrate, 2.2 g fat (0.3 g saturated fat, 0.9 g monounsaturated fat, 0.6 g polyunsaturated fat), 18 mg cholesterol, 4 g fiber, 189 mg sodium. Calories from fat: 11%.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006
© 2009 MedicineNet, Inc. All rights reserved.
Source: http://www.medicinenet.com
Recipes
Breads and Muffins: Breads
Panettone Bread
If you can’t find dried mixed fruit or glace holiday fruit, you can substitute 1/3 cup dried cranberries plus currants and 1/3 cup coarsely chopped maraschino cherries.
Ingredients:
* 3/4 cup low-fat milk, at room temperature
* 2 tablespoons canola oil
* 2 large eggs, beaten (use a higher omega-3 brand if available)
* 2 teaspoons vanilla extract
* 2 tablespoons lite pancake syrup or honey
* 1 1/2 cups whole-wheat flour
* 1 3/4 cups white flour or bread flour
* 1 1/2 teaspoon salt
* 2 teaspoons rapid rise or bread machine yeast
* 2/3 cup chopped dried mixed fruit or assorted glace holiday fruit
Preparation:
1. Add all the ingredients except yeast and dried fruit into the bread machine pan in the order recommended by the manufacturer. Make a well in the center of the flour and pour in the yeast. Select the DOUGH setting and press START.
2. Ten minutes before the end of the DOUGH cycle (set your kitchen timer), sprinkle the mixed fruit over the top of the dough. When the cycle is over, you might need to knead in whatever fruit hasn’t been incorporated (it just takes a minute).
3. Shape dough into a round about 8 inches wide and 3 inches high, and place on a foil-lined or nonstick cookie sheet.
4. Preheat oven to 350 degrees while the bread rises in a warm place (cover with a towel if necessary). When double in size, bake until golden brown, about 30 minutes.
Yield:
18 servings
Nutritional Information:
Per serving: 118 calories, 4 g protein, 20 g carbohydrate, 2.5 g fat, .4 g saturated fat, 24 mg cholesterol, 2 g fiber, 197 mg sodium. Calories fat: 19%.
© 2007 Elaine Magee
© 2007 WebMD Inc.
Last Editorial Review: 11/7/2007
Thank you for the links.
>>>My grandma in Kansas was great at this stuff - she was a farm girl. She could’ve taught me a lot if I didn’t live so far away from her. My grandma (nonna) in Italy was a bit different. Odd, really. <<<
Hmmm, now if you tell me your name is Dorothy and you have a pair of Ruby Slippers, I will know that OZ is in Italy. And I would want to know how Toto is. LOL
I think NW_Arizona_Granny is out of that same mold...<<<
Yes, I think so too.
I am convinced that the heart and mind will stretch to love many more than we do.
LOL, I also asked myself “where is my notary seal”....
http://www.favoriterecipestoshare.com/copycat.html
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Special Spaghetti Sauce
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Easy Pot Roast
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All Day Crockpot Delight 2-3 lbs. boneless chuck, cut into 1 inch cubes
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1 clove garlic, minced
2 cups beer
1/4 cup flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice or noodles and salad. Thanks to Wendy F.
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Beef and Broccoli 3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water
Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.
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Black Bean Chili 1 lb. pork tenderloin, cubed
16 oz. chunky salsa
45 oz. canned black beans, rinsed and drained
1/2 cup chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp cumin
2 tsp chili powder
1 tsp dried oregano
1/4 cup sour cream
Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream. Thanks to Sandy U.
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Barley-Vegetable Soup 2 medium onions, peeled & diced
2 large carrots, scraped & diced
2 stalks of celery, chopped
3 tablespoons of butter or margarine
1 can of tomatoes, chopped-1 lb 12 oz
8 cups of water
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of pearl barley
2 cups of fresh or frozen green beans or peas
(cut up the green beans or green peas to make 2 cups)
1 tablespoon of chopped fresh dill
Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. This is a great recipe for the Crockpot! Thanks to Sandy U. and carolina-country-cooking.com
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Barbecue Beef Sandwiches 3 pound beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot or peach preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
Prep: 20 min; Cook: Low 7 to 8 hours; Finish: Low 20 to 30 min. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board. Cut into thin slices; return to cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
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Beef Burger Stroganoff 1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbsp flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbsp dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns or buttered noodles. Serves 6 to 8. Thanks to Sandie.
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Hearty Turkey Chili 1 pound ground turkey
1/2 ground chuck
30 ounces tomato sauce
24 ounces V-8 juice
1/2 cup chopped onion
1/2 cup chopped celery
1 tbs chili powder
1 cup chopped green pepper
1 cup chopped mushrooms
1 small jalapeno pepper, chopped (optional)
14 ounces stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar
14 ounces chili beans
1 ounce chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread. Thanks to Sandy U.
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Split Pea Soup 7 cups water
1 (16oz) pkg dried split peas (rinsed and sorted)
1 tsp salt
1/4 tsp pepper
3 medium carrots (cut 1/4 inch slices)
2 stalks celery (chopped finely)
1 medium onion (chopped)
1 ham bone or 2 lbs ham shanks, smoked hamhocks
Add all ingredients to slow cooker, add ham last. Cover and cook on low heat 8-10 hours. Until peas are tender. Remove ham from cooker and place on cutting board. Shred ham and add back to soup. Stir well and serve. Approx. 8 servings. Thanks to Sharon P.
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Broccoli Cheese Soup 1/2 cup green pepper, chopped
1/2 cup onoin, chopped
2 tbsp. butter or margarine
1 can cream of chicken soup
1 1/2 cup milk
1 lb. Velveeta, cubed
1 pkg. frozen, chopped broccoli
Saute onion and green pepper in butter. Combine all ingredients and heat throughout in large skillet, or simmer on low in crockpot for 3-4 hours. Serves 4-6. Thanks to Cindy Z.
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Special Spaghetti Sauce 2 cans Tomato soup
1 small onion
8 oz can Hunts tomato sauce
1 green pepper (diced)
1 1/2 pd ground chuck
1 1/2 pd boneless, skinless chicken breast
1/4 - 1/2 cup sugar
2 tbsp A-1 sauce
2 tbsp soy sauce
2 tbsp Butter
1 tsp Oregano
1/2 tsp sweet Basil
1 tsp Parsley
1/2 tsp Thyme
1 tsp Garlic powder
In crockpot add tomato soup and tomato sauce, then add oregano, basil, parsley, thyme and garlic powder. In large skillet sauté onions in butter, add to sauce in crockpot along with green pepper. Then cook ground chuck with the A-1 sauce till done, add to crockpot. Next dice raw chicken into pieces and add to skillet with soy sauce, sauté till done, add to crockpot. Add sugar to taste. Cook this a minimum of 2 hrs the longer it cooks the better! Your house will smell wonderful! Serves 6. I always double this and freeze some. You can serve this over pasta, noodles, or rice. Its even great over bread or on a hoggie served like a sloppy joe. This is one of my recipes to share with you!
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Corned Beef Brisket with Cabbage 3 pound beef brisket
4 carrots into 1 inch pieces
1 small white onion
1 cup celery (chopped)
2 parsnips diced
1 small head cabbage cut into 6 wedges
1 tsp salt
2 cups chicken broth
1/4 cup butter
1/4 cup flour
2 tbsp mustard
1/4 cup parsley
In crockpot add broth and meat then all remaining ingredients cook 7-9 hours on medium setting. This is one of my own to share with you!
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newEasy Pot Roast 1 3-4 lbs beef roast
1 packet dry onion soup mix
enough water to cover the roast
3-4 tbsp all purpose flour
2-3 tbsp vegetable oil
In a large skillet, heat oil. Quick brown roast on all sides to sear in all the juices so it will just fall apart. Add 3 cups of water, then add onion soup and stir. Add the roast and add more water just to the top of the roast. Cook on low all day (10 hrs or so). Just before serving, make a paste from flour and a little water using a whisk. Remove roast to a platter and pour liquid in a sauce pan, bring to a boil, with whisk beat in paste until thickened. You can use this as a gravy with mashed potatoes noodles or just over the meat! Thanks to Dot Yeagley.
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newTo Die For Roast Beef Note: If you would like to cut down on the salt in this recipe,
use only half an envelope of ranch salad dressing mix.
1 beef roast (any kind)
1 envelope Hidden Valley Ranch salad dressing mix
1 envelope brown gravy mix
1 envelope Italian dressing mix
1/2 cup warm water
Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours. Serve over mashed potatoes or hot buttered egg noodles. Thanks to Margie Kirkman.
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newCrockpot Pot Roast 2 1/2 lb roast
1 package of dry onion soup
1 can of mushroom soup
1/3 cup of A-1 sauce
Put roast in crockpot. Mix the 3 ingredients together and pour over roast. Cover and cook on low for 7-8 hours. Enjoy! Thanks to Karen Roberts.
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newCarne Guisado 1 lb stew beef
2 Tbsp vegetable oil
2 Tbsp tomato paste
10 1/2 oz condensed beef broth, undiluted
1/2 tsp black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 tsp cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 tsp cornstarch, dissolved in a small amount of cold water
1 package flour tortillas
8oz container sour cream
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste (optional), beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers and water. Cover and cook on low for 8-10 hours, or until meat is very tender. Turn to high and dissolve about 2 tsp of cornstarch in small amount of water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice or add cooked rice into stew. This is great wrapped in warm tortillas. Thanks to Angie Krick.
http://www.favoriterecipestoshare.com/copycat.html
Copy Cat Recipes
Applebee’s Bourbon Street Steak
Carraba’s Italian Grill Chicken Bryan
Applebee’s Low-Fat Asian Chicken Salad
Cracker Barrel Chicken Casserole
Honey Mustard Dressing like The Outback’s®
TGI Friday’s Potato Skins®
Old Spaghetti Factory Creamy Pesto Dressing
Threadgills Texas Chili Beans
Red Lobster’s Shrimp Diablo
Applebee’s Bourbon Street Steak 2 tenderloin steaks (1 1/2 inches thick)
2 Tbsp. bourbon
2 Tbsp. brown sugar
1/4 tsp. freshly ground black pepper
Salt to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings.
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Carraba’s Italian Grill Chicken Bryan Chicken:
6 large chicken breasts
1-2 tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce:
2 tbsp butter
1 T. finely chopped garlic
1 tbsp finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tbsp cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cups chopped fresh basil
1/2 tsp kosher salt
1/2 tsp white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.
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Applebee’s Low-Fat Asian Chicken Salad 1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing:
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4 cup pile of shredded carrots in the center of each salad.
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Cracker Barrel Chicken Casserole 1 cup Yellow Corn Meal
1/3 cup Flour
1 1/2 tsp Baking Powder
1 tbsp Sugar
1/2 tsp Salt
1/2 tsp Baking Soda
2 tbsp Vegetable Oil
3/4 cup Buttermilk
1 Egg
Chicken Filling:
2 1/2 cups Cooked Chicken Breasted ( cut into bite size pieces)
1/4 cup Yellow Onion (chopped)
1/2 cup Celery ( sliced thin)
1 tsp Salt
1/4 tsp Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 cups Chicken Broth
2 tbsp Butter
Mix all together in mixing bowl until smooth. Pour into greased 8” x 8” baking pan and bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend untill mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The crumbs will turn a golden yellow.
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Honey Mustard Dressing like The Outback’s® 1 1/2 cups real mayonnaise
1/4 cup Grey Poupon
1/2 cup honey
Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, overnight is best. Serves 12.
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TGI Friday’s Potato Skins 4 medium russet potatoes
1/2 stick butter, melted
1/3 cup sour cream
1 1/2 cups shredded Cheddar cheese
1 tbsp snipped fresh chives
5 slices bacon, cooked & crumbled
Preheat the oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator. When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2-3/4”slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4” of potato inside the skin. Brush the entire surface of each potato skin, inside and outside, with the melted butter. Place the skins on a cookie sheet, cut side up, and broil them for 6-8 minutes or until the edges begin to turn dark brown.
Sprinkle 2-3 tbsp of Cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1-2 tsp. of the bacon pieces onto the cheese. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip. Thanks to Angela Ross.
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Old Spaghetti Factory Creamy Pesto Dressing 3/4 cup oil
1 cup mayonnaise
3/4cup buttermilk
2 Tbsp grated Romano cheese
2 Tbsp crushed dried basil
1/2 tsp salt
1 clove garlic, minced Hot pepper sauce
Whisk together oil & mayonnaise. Add buttermilk, cheese, basil, salt, garlic & hot pepper sauce to taste. Mix thoroughly. Cover & let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade.
Thanks to Angela Ross and www.copykat.com
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Threadgills Texas Chili Beans 1 lb. pinto beans
3 quarts cold water
1 cup yellow onion diced
1 clove garlic — minced
1/4 cup chili sauce
1 tsp chili powder
1 tsp black pepper
1 tsp cumin
1 tsp cayenne pepper
1 tsp Tabasco sauce
1/2 tsp salt
Sliced onions for garnish
Clean & rinse pinto beans (be sure to pick through dry beans carefully). Soak overnight in cold water to cover well. Drain beans & place all ingredients except salt into 4-quart pot & bring to a boil. Reduce heat to simmer. Cover & cook about 90 minutes or until beans are tender. Add salt to taste & garnish with sliced onion.
Thanks to Angela Ross and www.copykat.com
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Red Lobster’s Shrimp Diablo 3 lbs. large uncooked and unpeeled shrimp
milk to soak the shrimp in
1 cup unsalted butter - not margarine
1 jar BBQ sauce (Red Lobster uses Kraft®)
1/2 cup catsup
1/4 cup hot sauce
1 Tbsp ground black pepper
Remove heads of shrimp and wash. Put shrimp in a bowl and cover with milk, cover the bowl and refrigerate overnight. Mix sauces and pepper in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least 4 hours. Drain milk from shrimp, place them in a baking dish and cover with sauce. Let stand 1 hour. Bake uncovered in a 450 degree oven for 15 minutes ( less time for smaller shrimp).Thanks to Maggie.
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