Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.angiesrealm.com/thanksgiving/recipes.htm

Thanksgiving Recipes

Assorted thanksgiving recipes including thanksgiving desserts, thanksgiving dinenrs, thanksgiving bread, and more thanksgiving recipes.

Second Harvest Thanksgiving Pumpkin Pie

1 1/2 c cold milk
1 pk 4 oz vanilla instant pudding
3 1/2 c (8 oz.) whipped topping
1 c chopped nuts
1 c gingersnaps
1/2 c canned pumpkin
1 1/2 tb pumpkin spice pie spice
1 ea graham cracker pie crust

Pour milk into large bowl; add pie filling mix.

Beat with wire whisk until well blended. Let stand 5 minutes.

Fold in whipped topping and remaining ingredients; spoon into crust.

Freeze until firm, about 6 hours.

Remove from freezer.Let stand about 10 minutes to soften before serving with your thanksgiving dinner.

thanksgiving recipes

Thanksgiving Butterscotch Pie

1 c brown sugar
2 tb butter
1 tb flour
1 ea egg, separated, yolk
1 c milk
1 ts vanilla
1/4 ts salt

Boil the brown sugar and butter together until soft. Beat the egg yolk
well and add it to the flour, then add the milk. Beat this until very
smooth. Combine with the sugar mixture and cook until the mixture
thickens. Remove from heat and add salt and flavoring. Pour into a
pastry-lined pan.

Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake for an additional 30 minutes.

Cover pie with meringue

Meringue:
1 ea egg, separated, white
1 ts sugar

Beat the egg white until stiff; gently fold in the sugar.

Return pie to oven to brown meringue.

thanksgiving recipes

Thanksgiving Bread

1 1/2 c Flour
4 ts Baking powder
2 1/2 ts Salt
1 ts Sage
1 ts Thyme
1 1/2 c Cornmeal
1 1/2 c Chopped celery
1 1/2 c Chopped onion
1/4 c Chopped pimiento
3 Eggs, beaten
1 1/2 c Milk
1/3 c Melted margarine

Sift togehter the first 6 ingredients. Add celery, onion, and pimento.

Stir in eggs, milk and margarine; stir only until blended.

Pour into 10 inch skillet and bake for 40 minutes at 400 degrees.

To store this thanksgiving bread, wrap in foil and refrigerate.

thanksgiving recipes

Coating for Thanksgiving Turkey

1/3 c Paprika
Salt
Garlic powder
Onion; dried
Pepper
Water; to make paste

This will do about a 13-15lb turkey.

Other seasonings are to taste. I never did measure. This is a coating you can put on all poultry before roasting.

Basically you make a paste of the above ingredients. It should be the consistencey of finger paint—thick and not runny. If you have kids, put them in old clothes and let them help.

I smear it in and out of the cavity. Notice that this does not have any Gravy Master or oil...both unneeeded in my opinion. The skin cooks nice and crisp.

For a really moist thanksgiving turkey remember to baste often during cooking (I baste every 15 minutes and always get compliments on my turky dinners).

thanksgiving recipes

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thanksgiving recipes

Healthy Thanksgiving Chowder

1 tb Olive oil
3 3/4 c Zucchini; cut into
. 1/4-inch cubes, divided in half
1 3/4 c Celery, chopped fine, divided in half
2 qt Turkey stock
1/2 c Rice; uncooked
1 1/4 c Cabbage; coarsely chopped
2 1/4 c Turkey meat; cooked & cubed
Salt & pepper to taste

Heat the oil in a large heavy kettle. Add the zucchini and the celery; saute over medium heat 2
minutes. Add the turkey stock, bring to a boil, cover and simmer for
10 to 12 minutes, or until the vegetables are tender. Puree the
mixture in a food processor or blender and return to the kettle.

Add the remaining squash and celery, and the uncooked rice. Cook the
mixture, uncovered, for 10 minutes.

Add the cabbage and cook
for 5 minutes, or until the rice and vegetables are tender. Stir in
the turkey meat. Heat until hot. Season to taste with salt
and pepper before serving with your Thanksgiving meal.

recipes for thanksgiving

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thanksgiving recipes

Thanksgiving Cookies

1 c butter
1 1/2 c sugar
2 1/2 c flour
1/2 ts cloves
1 ts cinnamon
1 ts baking soda
3 eggs; lightly beaten
3 tb hot water
1 lb dates; chopped fine
1 c nuts*

*Pecans, walnuts, almonds (your choice)
Cream together the butter and sugar.

In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda; add the butter mixture.

Mix together the eggs and hot water; and add to bowl with other ingredients. Mix in the dates and the nuts.

Drop by spoonfuls
onto a greased pan and bake at 350 degrees until brown 12-15 minutes.

These thanksgiving cookies will go fast.

recipes for thanksgiving

Thanksgiving Pecan Pie

1 Unbaked deep dish pie crust
3 Eggs
1 c Corn syrup
1 1/2 c Sugar
1/4 c Margarine
1 c Pumpkin
1 ts Vanilla
1 c Pecans, chopped fine

Preheat oven to 350 degrees F.

Beat eggs.

Add the corn syrup, sugar, margarine, pumpkin, and vanilla; beat well.

Spread pecans over bottom of pie crust;
slowly pour egg mixture over nuts.

Bake 45 minutes, or until knife inserted one inch from edges comes out clean.

Let pie cool (if cut warm, the pie will be runny) Serve this Thanksgiving dessert with whipped cream.

For candy to serve for thanksgiving visit our candy shop

thanksgiving recipes

Thanksgiving Loaf

1 c Chopped onions
1 c Chopped celery
1 c Chopped tomatoes
3 c Cooked lentils
3 c Steamed brown rice
1/2 c Cornmeal
1/2 c Almond or cashews, ground
-fine 3/4 cup (approx.)
-tomato juice
1/4 c Sunflower seeds, ground
-fine
-(optional)
1 Heaping tablespoon of sage
-(this is the key spice)
-Garlic power (optional,
-can be added while
-eating)
3 c Cooked millet
1 c Whole wheat bread,
-crumbled (3 slices)
1 tb Light
-vegetable oil
1/2 ts Celery seed,
-ground
-Salt to taste

Lightly saute onions in a mixture of water and oil.

Add celery and tomatoes, but only saute very little to soften and
stop. (the celery, if not over-cooked, gives a nice “crunch” to the
loaf)

Combine all the ingredients and mix well. (if mixture is too stiff add extra bread crumbs
and tomato juice; add extra water if mixture is too dry.

Place in lightly oiled loaf pans.

Bake at 350 degrees F. for 1 hour.

This thanksgiving cookiing will go fast.

thanksgiving recipes

Buy Thanksgiving Posters

Thanksgiving Gravy

1/2 qt Vegetable stock
1/16 c White or light miso
1/16 c Low-sodium soy sauce
1/4 tb Dijon Mustard
1/2 ts Poultry seasoning*
1/8 ts Dried sage
1/3 ts Dried thyme
1/8 ts Dried rosemary
1/8 ts Black or white pepper
1/2 tb Cornstarch

*or 2 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.
Combine all ingredients except cornstarch in a 4-quart
pot. Bring to a boil over medium heat, then lower heat and simmer for
10 minutes.

At serving time, disolve cornstarch in 1/2 c. cold water. Bring the
gravy to a low boil. Slowly pour in the thickener and stir whie the
gravy turns from milky to smooth and thick. Add enough thickener to
reach the consistency you desire. Makes 8 cups.

Serve with your thanksgiving turkey.

thanksgiving recipes

Stuffed Thanksgiving Pumpkins

8 Pumpkins, baby
1/3 c Vegetable stock or water
1/2 c Onion; finely chopped
2 lg Garlic cloves; minced
1/2 ts Sage leaves, dried
1/2 ts Thome
1 c Bread crumbs, whole wheat
1/4 c Pine nuts; toasted (opt)
1/3 c Celery; finely chopped
1/4 c Apricots, dried; chopped
1/2 c Nutritional yeast flakes;
-grated
Soy sauce, low sodium; to
-taste

Preheat oven to 350 degres. Slice off the top 1/2 inch of each
pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.

In a large skillet over medium-high heat, heat stock or water to
simmering until onions are softened but not browned. Add garlic,
sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remeove
from heat and stir in remaining ingredients. Lightly fill pumpkins
with stuffing. (Any remaining stuffing may be baked separately in a
lightly oiled baking dish.)

Bake for 15 minutes, or until stuffing is lightly browned and heated
through. Be careful not to overbake the pumpkins, because they will split.

This attractive thanksgiving dinner serves 8.

thanksgiving recipes

Thanksgiving Turkey Roll

4 Slices turkey breast*
Stuffing
2 ts To 3 ts flour
1 tb Butter
1/4 c Dry Madeira or Marsala
3/4 c Chicken broth

STUFFING:
1 tb Butter
Large shallot, minced
Clove garlic, minced
1/4 lb Mild pork sausage/grnd pork
1/4 ts Crushed, dry sage
1/4 ts Crushed, dry red pepper flks
1/4 ts Crushed, dry thyme
2 x Slices day-old bread
Salt, pepper to taste

*About 1/3 to 1/2 inch thich (about 12 ounces)

Place turkey slices between 2 sheets wax paper and pound to 1/4 to
1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4
stuffing into center of each slice and roll up, or if not possible,
bring ends of slice to center. Close turkey slices with wood picks.

Place flour on plate. Lightly dust turkey rolls with flour. Melt
butter in large skillet. Add turkey rolls, open ends up and brown
turkey on all sides, about 5 minutes (some stuffing may spill out).

Remove turkey from skillet. Add Madeira and cook over medium heat,
scraping up browned pieces from skillet. Add chicken broth. Return
turkey rolls to pan. Cover skillet and cook over low heat until
turkey is cooked through, 7 to 10 minutes.

Serve turkey with gravy and any stuffing in skillet.

FOR STUFFING: Heat butter in large skillet. Add shallot and garlic and
saute over low heat until tender, about 5 minutes. Add sausage,
breaking up with fork, and cook until browned. Do not drain fat.

Add sage, red pepper flakes, and thyme. Crumble bread and add to
mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.

For more thanksgiving recipes, be sure to check out our turkey recipes, turkey leftovers, christmas turkey recipes, and turkey tips.

Links to more turkey recipes:

7 Turkey Recipes
5 Recipes for turkey leftovers

http://www.angiesrealm.com/strawberries-recipes.html

Strawberry Recipes

Including recipes for Apple Strawberry Jelly, Strawberry Cheesecake, Strawberry Roll-up Dessert, Baked Ham with Strawberry Sauce, Strawberry Nut Drops, Buttermilk Pancakes with Strawberry Sauce, and Easy Strawberry Pie

If you ever get the chance to grow your own strawberries, go for it. Nothing beats the wonderful flavor of a sweet, juicy strawberry right from your own garden.

Title: Apple Strawberry Jelly

1 1/2 c Unsweetened bottled apple juice
1 pt Fully ripe strawberries
3 1/2 c Granulated sugar
1 Pouch liquid fruit pectin

Pour apple juice into a preserving kettle or large saucepan.

Thoroughly crush the barries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring continuously; remove kettle from heat. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal with melted paraffin wax; cover with clean lids. Stor in a cool, dark, dry place.

Title: Strawberry Cheesecake

Crust:
1 1/2 c Graham crakers
2 tb Sugar
3 tb Butter or margarine; melted
Filling:
19 oz Cream cheese; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 ea Eggs
Glaze:
1 c Sugar
3 tb Cornstarch
1/3 c Water
1 c Mashed strawberries

Pre-heat oven to 350 degrees F.

Crust:
Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9” springform pan. Bake 10 minutes. Cool.

Reduce oven temperature to 300f.

Filling:
Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell.

Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

Strawberry Glaze
Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Title: Strawberry Roll-up Dessert

5 Egg whites
1/2 ts Cream of tartar
3/4 c Powdered sugar
3 Egg yolks
1/2 c All-purpose flour
1/2 ts Vanilla extract
1 pt Strawberries
1 c Whipping cream

Beat egg whites until frothy. Add cream of tartar and beat until stiff.

Beat in 3/4 cup powdered sugar gradually. Blend in the beaten egg yolks, flour and vanilla.

Grease a jelly-roll pan. Pour in the batter and bake in a preheated 325-degree oven for 20 minutes or until cake is done.

Turn cake out onto kitchen towel that has been sprinkled with powdered sugar.

Carefully roll up the cake inside the towel and let cool.

Unroll; arrange fresh or thawed strawberries over cake. Spread with the one cup of whipped, sweetened cream.

Roll up again and chill. Leave as is or frost with a butter cream frosting and decorate with additional strawberries.

Title: Baked Ham with Strawberry Sauce

1 Thick slice ham
1 tb Dry mustard
4 tb Brown sugar
1/3 c White vinegar
10 oz Frozen strawberries, undrained (one package)
2 Sticks cinnamon
2 Whole cloves
1/2 ts Ginger
ds Nutmeg

Gash the ham fat in several places and brown in a skillet on both sides. Place ham slice in baking dish. Combine mustard, brown sugar and vinegar and sprinkle fover ham.

In saucepan simmer strawberries and spices together for 10-15 minutes.

Pour over ham and bake in 320 F oven for 1 1/2 hours.

Title: Strawberry Nut Drops

1 c Sugar
1/2 c Butter or margarine
1 ts Almond extract
1 x Egg
2 c All purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1 c Sweet Strawberries, mashed *
1/2 c Chopped Walnuts
3/4 c Confectioner’s Sugar

* or 10 oz pkg sweetened strawberries, mashed
Remove 2 T of the crushed strawberries with juice and set aside.

Cream sugar, butter, and almond extract until creamy. Beat in egg.

Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts.

Drop by tablespoons onto lightly greased, or Teflon coated cookie sheets, 2” apart.

Bake in 375 deg F oven for 12-14 minutes.

Mix reserved berries with confectioners sugar to make a thin glaze and spread over warm or cold cookies.

Makes 40-45 cookies.

Title: Buttermilk Pancakes with Strawberry Sauce

2 c Flour
2 tb Sugar
2 ts Baking powder
1 ts Baking soda
2 c Buttermilk
2 Eggs; beaten slightly
2 tb Butter; melted
Strawberry sauce:
3 tb Brown sugar
1 tb Cornstarch
1/2 c Orange juice
1 pt Strawberries; sliced
1/2 c Blueberries; optional

Combine flour, sugar, baking powder, and baking soda; add milk, eggs and melted butter. Stir until moistened (there should be some lumps).

Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.

Strawberry Sauce:
Combine sugar, cornstarch, and orange juice. Heat in saucepan until thickened; add strawberries. Use to top pancakes and garnish with blueberries.

Title: Easy Strawberry Pie

1 ea 9” pie shell, baked
1 c Sugar
1 c Water
3 tb Cornstarch
2 tb White corn syrup
4 c Strawberries

Boil together the sugar, water, cornstarch, and corn syrup. Cook until it starts to thicken. Cool.

When cool, add the strawberries pour into the pie shell. Refrigerate before serving.

http://www.angiesrealm.com/rice.html

Rice Recipes

Rice Pudding, Spanish Rice, Apricot & Rice Muffins, Rice Pudding Cereal, Broccoli & Rice Casserole, Broccoli Cheese Pie with Brown Rice Crust, Brown Rice Chicken Bake, and Seven Layer Dinner plus links to lots more recipe ideas for using rice

Title: Rice Pudding

2 ea Egg whites
2 c Skim milk
1/4 c Honey
1 1/2 c Cooked rice
1 t Vanilla
1/4 c Raisins
1 x Cinnamon

Beat eggs, add milk and honey and beat well. Pour into baking dishes and add rice, vanilla and raisins. Sprinkle a little cinnamon on top and bake at 325 for 25 minutes. Stir and add more cinnamon if desired.

Continue baking for 20 to 25 minutes longer.

Serve warm or chilled.

Title: Spanish Rice

1 c Uncooked long grain rice
4 T Oil
2 T Diced bell pepper
3 T Diced onion
1 t Dried parsley flakes
3 oz Tomato paste
2 ea Cloves garlic, minced
2 1/2 c Cold water
3/4 t Salt

Lightly brown rice in oil over medium heat, stirring constantly.

Add bell pepper amd onion and saute’ five minutes more, stirring often.

Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt.

Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed.

Remove from heat and let steam 10 minutes before serving.

Title: Apricot & Rice Muffins

1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 tb Baking powder
1 ts Cinnamon
1 c Cooked, Brown Rice
1 1/2 c Dried Apricots, diced
1/2 c Raisins
1/2 c Dried Prunes
1/4 c Walnuts, chopped
1 c No Fat Yogurt
2/3 c Maple Syrup
1/4 c Oil
1 Egg, lightly beaten

In large bowl combine flours, rice bran, baking powder and cinnamon.

Stir in rice, apricots, raisins, prunes and walnuts.

In a small bowl, whisk together the yogurt, syrup, oil and egg.

Pour over dry ingredients and fold together until just moistened. Do not overmix.

Line 18 muffin cups with paper liners. Divide the batter evenly among the cups.

Bake at 350 F for about 45 minutes until edges and tops begin to brown.

Title: Rice Pudding Cereal

1 c raw rice
1 ea egg, lightly beaten
1/4 t cinnamon
2 c milk
1/4 c raisins
1 T sugar

Combine all the ingredients in a medium saucepan and mix well.

Cook the rice over moderate heat, stirring now and then, until it has thickened (about 5 minutes after the milk reaches a boil).

Title: Broccoli & Rice Casserole

1 tb Diced onion
1/4 c Butter or margarine
2 c Quick-cooking rice
2 c Water
1 (10 oz.) can cream of
Mushroom soup
1/2 ts Salt
2 (5 oz.) jars sharp Old
English cheese
2 (10 oz.) pkg. frozen chopped
Broccoli, thawed

Combine all ingredients in a covered casserole dish.

Bake about 1 hour at 325 degrees. Stir once or twice during baking time.

Broccoli Cheese Pie with Brown Rice Crust

2 c cooked brown rice
1 x black peppercorns
1/3 c chopped black olives
1/4 c chopped fresh parsley
1 ea egg, beaten
1/4 c finely chopped scallions
FILLING:
1/2 ts red pepper flakes (optional)
1 ea clove garlic-sliced thin
2 c chopped broccoli*
1/2 c chopped onions
4 ea leaves fresh basil, chopped
1 pn thyme
2 ea eggs, beaten
1/4 c milk
3 tb oil
1/2 c grated cheddar cheese

Mix all ingredients together.

Pat into a greased 10-inch pie plate. Bake for 30-40 min at 350 degrees, or until the crust is set.

For Filling
*stalks and flowers separated.
Heat oil in large skillet over medium heat. Add red pepper flakes and sliced garlic (do NOT let brown). Remove garlic after 1/2 minute.

Saute broccoli stalks and onion 3 minutes, or just until broccoli changes color. Add flowerets, basil, thyme and cook 2 minutes more.

Add grindings of black pepper, and return garlic to mixture.

Spread mixture onto rice crust. Top with cheese.

Beat the eggs in with the milk and pour on top.

Bake 35-40 minutes or until set.

Brown Rice Chicken Bake

3 c cooked brown rice
10 oz frozen green peas
2 c cooked, cubed chicken
1/2 c low-cal mayonnaise
1/3 c slivered almonds (opt)
2 ts soy sauce
1/4 ts black pepper
1/4 ts garlic powder
1/4 c dried tarragon
1 x vegetable spray

Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, pepper, garlic powder and tarragon.

Put in 3 quart baking dish coated with vegetable spray.

Bake, covered at 350 degrees F 15-20 minutes.

Seven Layer Dinner

3 ea potatoes*
2 ea onions*
4 ea carrots*
1/4 c raw rice
14 oz green peas
1 lb pork sausage
10 oz can tomato soup
1 cn water

*Sliced thin.
Grease a deep casserole.

Arrange layer of potatoes, then onions, then carrots, sprinkle on rice and pour in peas and their water.

Top with sausage arranged in a wheel-spoke fashion.

Add soup mixed with water; season to taste.

Cover casserole and bake at 325 for 1 hour. Turn sausages and bake uncovered for 1 hour more.

http://www.angiesrealm.com/potatoes.html

Potato Recipes

Including recipes for Bacon & Potato Pie, Baked Potato Casserole, Blueberry Potato Salad, Bread Machine Potato Bread, Scalloped Potatoes, Potato Skins, Roasted Garlic-Mustard Potatoes, Sweet and Sour Potatoes, Mashed Potato Crust, and Almost French Fried Potatoes plus links to lots more potato recipes.

Title: Bacon & Potato Pie

1 lb Bacon
1 Onion, chpd
8 Eggs, beaten
1 lb Russet potatoes, peeled,
-grated
2 3/4 c Sharp cheddar, grated
1 ds Pepper

Preheat oven 350 F. Grease 9x13” glass baking dish.

Microwave bacon, remove.

Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions.

Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares.

potato recipes

Title: Baked Potato Casserole

5 lg Potatoes, cooked and diced
6 Slices bacon, cooked and
-crumbled
1 1/2 lb Shredded cheddar cheese
1 pt Sour cream
2 Bunches chopped green
-onions (sauteed in
-bacon grease)
Salt and pepper to taste

Mix all ingredients. Pour into casserole and bake 30 minutes at 325.

Serves 10-12.

potato recipes

Title: Blueberry Potato Salad

1/4 c White Wine Vinegar
1 tb Olive Oil
1/2 ts Sugar
1/2 ts Salt
1/2 ts Dried Basil; Crushed
1/8 ts Black Pepper
4 c Potatoes; Cooked And Sliced
1 c Fresh Blueberries
1/2 c Cucumber; Diced
1/2 c Carrot; Shredded
2 tb Scallions; Chopped
2 tb Parsley; Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley.

potato recipes

Title: Bread Machine Potato Bread

1 sm Potato, peeled and halved
3 tb Vegetable oil
2 tb Granulated sugar
1 1/2 ts Salt
3 c All-purpose flour
1 1/2 ts Quick-rising dry yeast (or
-1 1/4 tsp. bread machine yeast)

In saucepan of boiling salted water, cook potato for 10 to 15 minutes or until tender; drain, reserving 3/4 cup cooking water. Mash potato well to make 1/2 cup. Let potato and cooking liquid cool to room temperature.

Remove baking pan from large (1 1/2 to 2 lb.) bread machine. Add to pan (in order) cooking water, oil, sugar, salt, mashed potato and flour. Sprinkle yeast over top, making sure yeast does not touch water mixture.

According to manufacturer’s instructions, choose cycle appropriate to nonsweet-or nonfresh-milk bread. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack.

Makes 1 loaf from pan, 12 slices.

potato recipes

Title: Scalloped Potatoes

6 ea potato, thinly sliced
Salt, pepper*
Bread crumbs
Butter or Margarine
1 c milk

*Add whatever spices you’d like.
Put a layer of potatoes in a buttered baking dish, sprinkle with salt, pepper and bread crumbs. Dot with little bits of butter.

Repeat above step until dish is filled.

Pour the milk over the potatoes.

Bake at 350 degrees F. for about an hour.

potato recipes

Title: Potato Skins

4 ea Large potatoes, unskinned
1 tb Olive oil
1 x Seasonings to taste*

*Salt, pepper, paprika, garlic, oregano, basil, rosemary, etc. (whatever you like)
Preheat oven to 450 degrees F.

Scrub potatoes well and cut them lengthwise into six wedges (like orange sections).

In a large bowl, toss potato spears with the olive oil until they are well covered.

Spread potatoes on a baking sheet (skin facing down) and sprinkle with the seasonings of your choosing.

Bake for 20-30 minutes or until fork-tender.

potato recipes

potato recipes

Title: Roasted Garlic-Mustard Potatoes

4 tb Dijon-style mustard
2 ts Paprika
2 ts Garlic
1 ts Chili powder
1/8 ts Freshly ground pepper
16 Baby red potatoes

Preheat oven to 400 degrees F.

Spray a roasting pan 3 times to coat with the vegetable oil

In a large bowl, mix together the mustard, paprika, garlic, chili powder, and pepper in a large bowl. Whisk to blend.

Spray the potatoes with vegetable oil and prick with the tines of a fork. Add to the bowl, tossing to evenly coat potatoes.

Dump the potatoes into a roasting pan, leaving a little space between each one.

Bake for about 45 minutes or until the potatoes are fork tender.

potatoe recipes

Title: Sweet and Sour Potatoes

1/4 c Olive oil
1 Onion, thinly sliced
12 sm New potatoes, cut in quarter
2 tb Water
2 tb Capers
12 Black or green olives, coarsely chopped
3 tb Sugar
3 tb Red wine vinegar

In a large skillet over high heat, heat olive oil and saute onion for 2 minutes. Add potatoes, water, capers, and olives. Cover, lower heat to medium and cook, stirring occasionally, until potatoes are barely soft, about 7 minutes. Remove cover and cook until all liquid evaporates.

Dissolve sugar in vinegar and pour over potatoes. Serve warm or chilled.

Flavor is enhanced is the dish is refrigerated for a couple of days.

potatoe recipes

Title: Mashed Potato Crust

2 ea Large potatoes
2 tb Butter
1/4 ts Salt
1 x Ground black pepper
1/2 c Finely-minced raw onion
Oil

Scrub the potatoes, cut them into chunks and boil them until soft. Drain and mash.

Combine mashed potatoes with butter, salt, pepper, and onion. Mix well.

Using a spoon and/or rubber spatula, sculpt a crust.

Bake 45 minutes; halfway through the baking, lightly brush the entire surface with oil.

It’s not necessary to cool the crust before filling and rebaking.

potatoe recipes

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potatoe recipes

Title: Almost French Fried Potatoes

3 ea Medium-sized potatoes
1/2 tb Oil
3 ts Onion powder
Spices of your choosing*

*Garlic powder, chili powder and/or paprika, etc.
Preheat oven to 450 degrees F.

Peel the potatoes and cut into 1/4x1/4x3-inch strips.

Pour the oil into a wide 1-or 2-quart bowl.

Toss the potato strips in the oil. Shake off any excess oil, then place the strips on an ungreased baking pan.

Sprinkle them with onion powder or one of the other seasonings.

Bake for 20 minutes, or until one side of the potato strips are brown.

Turn them over and bake until brown and crisp on the other side, about 10 more minutes.

Drain well on absorbent paper towels.

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Pizza Recipes

Recipes include Pop-Up Pizza, Vegetarian Pizza, Vegetarian Tomato-And-Onion Pizza, Peppy Pizza Pie, Deep Pan Pizza, Crazy Crust Pizza, Easy Pizza Sauce, Mushroom Turkey Swiss Cheese Pizza, Tex-Mex Pizza, Baboli Pizza Crust, Brown Rice Pizza Crust, and Easy Pizza Crust, plus links to lots more pizza recipes.

Title: Pop-Up Pizza

Filling
1 1/2 lb Hamburger
1 c Onion; chopped
1 c Green pepper; chopped
1 ea Garlic clove
1/2 t Oregano
1 ds Salt
1/2 c Water
1/8 t Hot pepper sauce
1 pk Spaghetti sauce mix (1.5oz)
Batter:
1 c Milk
1 T Oil
2 ea Eggs
1 c Flour
1/2 t Salt
Misc:
7 oz Jack/Mozz. cheese slices
1/2 c Parmesan cheese; grated

Pre-heat oven to 400f.

For the Filling:
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce and sauce mix; simmer about 10 min stirring occassionally.

For the Batter:
In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth.

Assembly:
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese.

Bake at 400 degrees F. for 25-30 min or until puffed and brown.

pizza recipes

Store tomatoes with stems pointed down and they will stay fresher, longer.

Title: Vegetarian Pizza

Dough:
1 ea cake yeast
1 1/2 c lukewarm water
3 1/2 c whole wheat flour
1 t garlic powder
1 t salt
2 T oil
Cheeses:
8 oz Mozzarella, sliced
1/2 c Parmesan, grated
Sauce:
1 ea clove garlic minced
1/4 t basil
1 c mushrooms, sliced
1 T butter
2 T olive oil
1 ea bell pepper, chopped
1/2 c parsley, chopped
3 c plum tomatoes, chopped
1 t salt

For Dough:
In bowl, dissolve yeast in lukewarm water.

In another bowl, combine flour, garlic powder, and salt. Add dissolved yeast.

Knead dough on floured board or table for 5 mins. Add oil and form dough into a ball. Place in bowl (or basket!) Cover, keep warm about 2 hours until almost doubled.

For Sauce:
In pan, saute garlic, basil and mushrooms in butter and oil for 5 minutes. Add pepper, parsley and tomatoes. Stir in salt. Cover, cook over low flame for 45 min.

Preheat oven to 350, place dough on oiled pizza pan or cookie sheet, stretching into desired shape. Put cheese slices over dough, pour sauce over slices, sprinkle Parmesan cheese over sauce.

Bake for 1/2 hour; turn oven to low and bake for 15 minutes more.

pizza recipes

Title: Vegetarian Tomato-And-Onion Pizza

1 lb Plum tomatoes
2 tb Olive oil
1 lb Onions; sliced
1 Garlic clove; minced
1/2 c Dry white wine
1 ts Rosemary
1 tb Olive puree
2 Pizza Crusts
1 ts Oregano

Preheat oven to 375F.

Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices.

Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes.

Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree.

Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake.

Makes 2 Pizzas.

pizza recipes

Title: Peppy Pizza Pie

1 lb Lean Ground Beef
2 oz Pepperoni; Chopped
1/3 c Bread Crumbs; Dry
1 ea Egg; Lg
1/2 t Oregano Leaves
1/4 t Salt
8 oz Tomato Sauce; 1 Cn
8 oz Mushroom Stems Pieces; *
1/4 c Ripe Olives; Pitted, Sliced
1 c Mozzarella Cheese; Shredded

*Use 8-oz can of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F.

Mix ground beef, pepperoni, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce.

Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan.

Sprinkle the mushrooms and olives in the meat lined pan then pour the remaining tomato sauce over the vegetables.

Bake uncovered for 25 minutes.

Sprinkle the pie with the shredded cheese and bake an additional 5 minutes.

Cool for 5 minutes then cut into 6 wedges.

Note: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices.

Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.

pizza recipes

pizza recipes

Title: Deep Pan Pizza

Crust:
1 c Warm tap water*
1 ts Active dry yeast
3 1/2 c Flour, divided
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil
Filling:
1 lb Sausage
1 cn Whole tomatos, drained and crushed
1 lb Mozzarella cheese, sliced
2 c Garlic cloves, peeled and minced
3 ts Dried oregano
3 ts Dried basil
4 tb Parmesan Cheese, grated

*110-115 degrees.
Pour the warm water into a large mixing bowl; add the yeast and stir.

Add 1 cup of flour, cornmeal, salt, and, vegetable oil. Mix well with a spoon.

Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and knead the dough until no stickiness remains.

Place the dough in an oiled bowl and let rise, covered with a dish towel, in a warm place until doubled in bulk (about an hour).

Punch dough down and knead briefly.

Press dough evenly into an oiled 15-inch deep dish pizza pan

Set dough aside and allow to rise for 15 to 20 minutes before filling with pizza ingredients.

Preheat the oven to 500 degrees F.

While the dough is rising, prepare the filling.

Remove the casing from the sausage and cook until it is no longer pink in color; drain excess fat.

Drain and chop the tomatoes.

Lay the mozzarella over the crust; add the sausage and garlic. Top with the tomatoes. Sprinkle on the oregano, basil, and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.

Serve immediately.

pizza recipes

Title: Crazy Crust Pizza

1 1/2 lb Ground beef
1 c Green pepper, chopped
2 Cloves of garlic
1 c Flour
1/2 ts Oregano
1/2 ts Basil
1/4 ts Rosemary
1/2 ts Salt
1/4 ts Pepper
2 Eggs
2/3 c Milk
1 c Pizza sauce
1 Small onion, sliced thin
1 c Mushrooms, sliced
1 c Grated mozzarella cheese

Brown ground beef, green pepper, and garlic in a medium skillet; drain the grease and set aside.

Mix together the flour, oregano, basil, rosemary, salt, pepper, eggs, and milk and pour into a greased pizza pan; tilt the pan so batter evenly covers the bottom.

Add the pizza sauce and arrange the ground beef/green pepper mixture, onion, and mushrooms evenly over the sauce. Sprinkle with the mozzarella.

Bake at 425 degrees F. for 20 to 30 minutes or until cheese is bubbly.

pizza recipes

Title: Easy Pizza Sauce

2 c Tomato sauce
1/2 c Tomato paste
1/2 ts Basil
1/2 ts Oregano
1/2 ts Garlic powder
1 ts Onion powder

Combine the tomato sauce, tomato paste, basil, oregano, garlic powder, and onion powder in a saucepan and simmer over low heat about 30 minutes.

Will keep in refrigerator for several weeks.

pizza recipes

Title: Mushroom Turkey Swiss Cheese Pizza

4 oz Mushrooms, sliced
1 Garlic clove, minced
2 ts Olive oil
1 sm Pizza shell (6” round)
3 sl Turkey, thinly sliced
1 md Tomato, thinly sliced
Salt and ground pepper to taste
2 ts Basil, chopped
3 sl Swiss cheese thinly sliced

Preheat oven to 450’F.

Heat oil in a small skillet. Add mushroom and garlic and cook over high heat for 2 minutes; set aside.

Cover pizza shell with turkey slices; top with mushroom mixture and slices of tomato.

Sprinkle with salt, pepper, and basil. Top with the swiss cheese.

Bake 8-10 minutes or until the cheese is bubbly.

Serve immediately.

pizza recipes

Title: Tex-Mex Pizza

1 Pizza dough, 12”
2 lg Tomatoes, diced
1 tb Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 c Cheddar cheese, shredded
2 tb Grated parmesan cheese
Salt and pepper to taste
1 Avocado, chopped
1/2 c Sour cream
1/4 c Fresh parsley, chopped

Spoon tomatoes over pizza dough, leaving a 1/2” border.

Top with jalapenos, onions, and garlic.

Sprinkle with cheddar and parmesan cheeses; season with salt and pepper to taste.

Bake in 500 degree oven for 10 to 15 minutes or until cheeses are bubbly.

Top with the avocado, a big dollop of sour cream and parsley.

Pass extra sour cream.

pizza recipes

Title: Baboli Pizza Crust

1 pk Yeast
1/4 c Water; warm
6 tb Olive oil;+ extra for pan
6 c Flour
1/2 ts Salt
2 1/4 c Water; warm
Toppings:
4 tb Olive Oil
2 tb Water
Sea Salt or Kosher Salt
Pepper; ground
Chopped Rosemary and Thyme

Mix together the yeast and 1/4 cup warm water. Add the olive oil, flour, salt and water; let rise for 30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans.

Mix olive oil and water, brush tops with this mixture.

Sprinkle on top the sea salt, pepper, rosemary and thyme.

Let rise 50 to 60 minutes.

Bake at 350 degrees F. for 25 minutes.

pizza recipes

Title: Brown Rice Pizza Crust

2 c Brown Rice, cooked
1 Egg, beaten
1/2 c Mozzarella Cheese

In a bowl, combine the rice, egg and cheese.

Press evenly into an oiled 12” pizza pan.

Add topping of your choosing.

Bake at 350 degrees F. for 12 to 20 minutes depending on the toppings.

pizza recipes

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pizza recipes

Title: Easy Pizza Crust

1 tb Sugar
1 pk Dry yeast
1 c Warm water
3 c All-purpose flour, divided
1/4 ts Salt
1 ts Olive oil
Vegetable cooking spray
1 tb Cornmeal

*105 degrees F. to 115 degrees F.
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes.

Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.

Turn dough out onto lightly floured surface. Knead about 5 minutes or until dough is smooth. If dough sticks to hands just dust them with a little flour.

Place dough in a bowl coated with oil, turning dough to coat with the oil.

Cover and let rise in a warm place for about an hour or until dough is doubled in bulk.

Punch dough down, and divide in half.

Roll each half into a 12” circle on a lightly floured surface.

Grease two 12-inch pizza pans and sprinkle lighly with cornmeal.

Place dough on pans and spread evenly. Cover and let rise in a warm place for about 1/2 hour.

Top pizza dough with favorite toppings and bake according to recipe directions.

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Angie’s Cooking Forum

Cooking-related stuff to help the busy cook including Food Substitutions, Food Equivalents, Glossary of Cooking Terms, Weights & Measures, and Oven Temperatures

Food Substitutions

Allspice(1 tsp)
1 tsp. cinnamon plus 1/8 tsp. ground cloves.

Apple Pie Spice
4 parts cinnamon, 1 part nutmeg and 1 part ginger.

Baking Powder (1 tsp)
1 tsp baking soda plus 1/2 tsp cream of tartar.

Balsamic Vinegar (1 tbsp)
1 Tbsp cider vinegar.

Bouquet Garni
Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.

Bread Crumbs(1/4 cup)
1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking oats.

Butter(1 lb)
7/8 Cup solid shortening plus 1/2 tsp. salt

Buttermilk/Sour Milk
(1 cup)
1 Tbsp lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using. Or use 1 cup plain yogurt.

Capers(1 tbsp)
1 Tbsp chopped green olives.

Chili Seasoning
2 parts chili powder
1 part paprika

Chocolate - Semisweet (1 square)
1 oz unsweetened baking chocolate plus 1 Tbsp sugar.

Chocolate - Unsweetened (1 square)
3 Tbsp baking cocoa plus 1 Tbsp shortening or margarine.

Cornstarch (1 tbsp)
2 Tbsp flour or 4 tsp quick-cooking tapioca.

Corn Syrup - Light (1 cup)
1 cup sugar plus 1/4 cup water.

Corn Syrup - Dark (1 cup)
1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; or 1 cup maple-flavored syrup.

Cream, heavy (1 cup)
2/3 cup milk and 1/3 cup butter.

Curry Powder
Combine equal parts coriander, cumin, pepper, turmeric, and ginger; 4 parts coriander, 2 parts tumeric, 2 parts cumin 1 part ginger.

Eggs (1 large)
2 egg whites; or 1/4 cup store-bought egg whites; or 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars); or 1 tsp. cornstarch;. or 4 extra tbs. of whatever liquid was used in the recipe.

Flour - All-purpose (1 cup)
1 cup plus 2 Tbsp cake flour.

Flour - Cake (1 cup)
1 cup minus 2 Tbsp all-purpose flour.

Flour - Self-rising (1 cup)
1 cup all-purpose flour plus
1 1/2 tsp baking powder and 1/2 tsp salt.

Garlic, finely chopped
(1 medium clove)
1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.

Gingerroot, grated or finely chopped (1 tsp)
3/4 tsp ground ginger.

Herbs, chopped, fresh
(1 tbsp)
3/4 to 1 tsp dried herbs.

Herbes de Provence
4 parts thyme, 4 parts savory,
2 parts lavender 1 part rosemary.

Honey(1 cup)
1 1/4 cups sugar plus 1/4 cup water or liquid used in recipe.

Ketchup
1 cup of tomato sauce, 1 1/4 cups brown sugar, 2 tbs. vinegar, 1/4 tsp. cinnamon, pinch of ground cloves and allspice.

Leeks, sliced (1/2 cup)
1/2 cup sliced shallots or green onions.

Lemon, medium 1
1 tsp. grated rind plus 2 tbs. lemon juice

Lemon Juice, fresh (1 tbsp)
1 Tbsp bottled lemon juice or white vinegar.

Lemon Peel, grated (1 tsp)
1 tsp dried lemon peel.

Milk (1 cup)
1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package with 2 1/2 tsp melted butter added.

Molasses (1 cup)
1/2 cup honey (flavor will be milder).

Mushrooms, fresh
(1 cup cooked)
1 can (4 oz) mushroom stems and pieces, drained.

Mushrooms (1/2 pound)
4 oz. canned mushroom caps or 1 1/2 oz dried mushrooms.

Mustard (1 Tbsp)
1 tsp ground mustard (dry).

Onion, small 1
1 tbs. instant minced or 1 tsp. onion powder.

Orange Peel, grated (1 tsp)
1 tsp dried orange peel.

Oregano (1 tsp)
1 tsp. marjoram.

Poultry Seasoning
Equal parts sage, thyme, oregano and marjoram.

Pumpkin Pie Spice
4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice and dash of cloves.

Red Pepper Sauce
(3 or 4 drops)
1/8 tsp cayenne pepper

Seasoning Salt
1 cup salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Sesame Seeds (1 tbsp)
1 Tbsp finely chopped blanched almonds.

Shortening, melted (1 cup)
1 cup salad oil (cannot be substituted for 1 cup solidshortening)

Sour Cream (1 cup)
1 cup plain yogurt.

Sugar, brown, packed
(1 cup)
1 cup granulated sugar plus 2 Tbsp molasses or dark corn syrup.

Sugar, granulated
(1 cup)
1 cup light brown sugar (packed) or 2 cups powdered sugar.

Sugar, superfine
Blend regular granulated sugar in the blender.

Tomato Paste (1/2 cup)
1 cup tomato sauce cooked uncovered till reduced to l/2 cup.

Tomato Sauce (2 cups)
3/4 cup tomato paste plus 1 cup water.

Tomatoes, canned (1 cup)
About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min.

Vanilla Extract
Grated lemon rind, orange rind, cinnamon or nutmeg combined with a small amount of the liquid called for in the recipe to make up the amount of vanilla extract specified in the recipe.

Whipping Cream (1 cup)
1 cup frozen (thawed) whipped topping or 1 cup prepared whipped topping mix.

Wine, Red (1 cup)
1 cup apple cider or beef broth.

Wine, White(1 cup)
1 cup apple juice, apple cider or chicken broth.

Yeast, regular or quick active dry (1 pkg or 1/4 oz)
2 1/4 tsp regular or quick active dry; or 1 package (6 oz) compressed cake yeast.

Check out this cute recipe for a happy home

Food Equivalents

Apples (1 pound)=3 cups pared, sliced

Bananas (3 medium) =1 1/2 cups mashed

Berries (1 pint)=1 3/4 cups

Bread (1 slice) =1/2 cups crumbs

Cabbage (1/2 pound) =4 cups shredded

Carrots (1 large)=1 cup shredded

Celery (1 large stalk)=1 cup diced

Cheese (1/4 pound)=1 cup shredded

Cherries (1 pound)=2 1/2 cup pitted

Corn (1 small ear)=1/2 cup kernels

Crackers, Graham (1 cup)=14 squares

Grapes (1 pound)=3 cups

Kiwi (1)=1/3 cup sliced

Lemon (1)=3 tablespoons juice

Lime (1)=2 tablespoons juice

Mango (1 pound)=3/4 cup sliced

Melon (1 pound)=1 cup cubed

Onion (1 medium)=3/4 cup chopped

Orange (1 medium)=1/3 cup juice and 2 T grated peel

Peaches (1 pound)=2 cups sliced

Pears (1 pound)=2 cups sliced

Pecans (1 pound shelled)=4 cups

Peppers (1 large)=1 cup chopped

Pineapple (1 medium)=3 cups cubed

Tomato (1 large)=1 cup chopped

Glossary of Cooking Terms

Al dente
Pasta that’s cooked just till firm to the touch. There should be slight resistent when you bite into it. Not overcooked

Allspice
A single spice whose flavor is reminiscent of a blend of cloves, cinnamon, juniper berries and pepper. It is processed from the unripe fruit of an evergreen tree indigenous to South America, and extensively grown in Jamaica.

Anise
A herb, available both ground and in seed form, whose flavor is reminiscent of licorice. Used for flavoring curries, soups, cakes, breads, candies, desserts, nonalcoholic beverage, and such liqueurs as anisette.

Arrowroot
A white powder, extracted from the root of a West Indian plant, used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings. Recipes made with Arrowroot thicken at a lower temperature than those made using cornstarch. If a recipe calls for cornstarch and you want to use Arrowroot instead, just subtititue 2 teaspoons of Arrowroot for 1 tablespoon of cornstarch

Bake
To cook using dry heat by placing foods in an oven (covered or uncovered, whatever your choice), under coals, or on a heated stone..

Baking Powder
Used as a leavening agent in preparing baked goods. Consists of a carbonate, an acid substance, and starch or flour. Check the expiration date as baking powder loses its leavening power over time. Instead of discarding when it becomes old just use it as a deodorizer in your refrigerator.

Baking Soda
A leavening agent which must be combined with an acidic liquid to achieve results. Sour milk, sour cream, buttermilk, yogurt, molasses, orange or lemon juice produce good results

Basil
Herb which is widely used in Italian dishes, most particularly with tomato-based entrees. Basil is used to make pesto and is also an excellent seasonin for chicken and fish. Plant basil between your tomato plants to repel all sorts of tomato pests.

Baste
To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.

Bay Leaf
An aromatic leaf that comes from bay laurel trees and used to flavor soups, stews, meat and vegetable dishes. Place the whole leaf right in the dish you’re preparing but be sure to remove the bay leaf before serving.

Beat
To rapidly stir food in a circular motion using a spoon or fork, rotary egg beater or electric mixer. (one minute in an electric mixer equals about 100 strokes with a spoon or fork)

Blanch
To boil or steam foods briefly in order to either remove the skins (tomatoes, nuts, etc), whiten, or prepare food for freezing by stopping the enzymatic action.

Blend
To mix ingredients together until thoroughly combined.

Boil
To heat liquids until bubbles form on the surface and steam forms.

Bouquet Garni
A mixture of herbs that is either tied together or enclosed in a porous container and cooked with a dish but removed before serving. The herbs most often used include equal measures of thyme, parsley and crushed bay leaf; however a bouquet garni can also consist of equal measures of thyme, chervil and crushed bay leaf OR equal measures of basil, marjoram, and summer savory.

Braising
A method of cooking foods (most often used for meats) by quickly browning in oil and then cooking slowly in liquid (wine, stock, etc) in a covered pot .

Bread
To dip foods into a liquid (beaten eggs, milk, etc) then coat food with bread crumbs.

Broil
Using intense heat to cook food (usually meats) by placing it directly under a broiler or on a grill. This is a low-fat way to cook as the fat drips away.

Brown
To cook food quickly (usually meats) over high heat by either frying or broiling until the surface browns sealing in all the succulent juices

Carmelize
To melt either sugar or sugary foods by cooking slowly over low heat until the contents become browned. Be carful not to burn

Chop
To cut food either into small chucks (finely chopped) or large chunks (coarsely chopped).

Cilantro
Leaves of coriander used as a flavoring or garnish

Coddle
To cook food slowly in water keeping the water just below boiling.

Condensed Milk
Evaporated milk to which a lot of sugar has been added

Confectioners’ Sugar
A refined finely-powdered sugar, often used in frostings.

Coriander
The seed of a plant in the parsley family with a flavor reminiscent of a blend between sage and lemon.

Cornstarch
Starch made from corn and used in foods as a thickening agent and in making corn syrup and sugars. To prevent lumping be sure it’s thoroughly mixed in a cold liquid before adding.

Cream
To mix an ingredient or combination of ingredients until soft, smooth and well-blended. Usually the ingredients contain butter or shortening and sugar

Cream of Tartar
The ingredient left behind from wine fermentation. Used as the main ingredient in baking powder and to stabilize beaten egg whites.

Cube
To cut foods into uniform 1/2”to 1” cubes.

Cut in
To mix butter, shortening, etc., into dry ingredients by using a pastry blender or two knives.

Curry Powder
A condiment consisting of several pungent ground spices including cayenne pepper, turmeric, and fenugreek.

Dash
A very small quantity measuring three drops to 1/4 teaspoon.

Deep Fry
To cook food by placing in enough hot oil cover the food completely

Double Boiler
A cooking method consisting of two saucepans fitting together so that the contents of the upper pan can be cooked or heated by boiling water in the lower one.

Dredge
To coat food with flour, bread crumbs, etc.

Deglaze
The process used to make a great-tasting sauce using the browned bits from the bottom of the roasting pan by heating a little bit of wine or stock and stirring to loosen the brown bits.

Dust
To sprinkle lightly with sugar or flour.

Emulsify
To bind together substances which do not normally mix, such as oil and water. Egg yolk is a commonly used for this purpose.

Evaporated Milk
Unsweetened milk concentrated by partial evaporation.

Fillet
To cut the bones from meat or fish.

Fry
To cook food in hot fat over medium to high heat

Flake
To break food into small pieces, usually done with a fork

Fold
To combine two ingredients, usually a heavier ingredient (whipping cream) with a lighter ingredient, (egg white). Using a rubber spatula, lift the heavier mixture from the bottom and blend with the lighter mixture on top..

Garnish
edible ornaments to enhance the appearance of food

Grate
To shred hard food by rubbing it against a grater.

Grater
A kitchen utensil with different sized sharp-edged holes, for rubbing off small particles of any hard food..

Grease
To prevent foods from sticking by lightly coating a pan with butter, shortening, cooking spray, etc.

Grill
To cook food on a rack over hot coals or other heat source

Grind
To transform food into pieces ranging from small (fine grind) to large (coarse grind) using a food processor or grinder.

Julienne
To cut food into matchstick-sized strips

Knead
To mix dough on a floured surface by pressing the dough down with the palm of your hands then folding it over itself; repeat the process until the dough is smooth and elastic.

Leaven
Adding a leaving agent such as yeast, baking powder or baking soda to ingredients in order to allow either dough or batter to rise.

Marinade
A savory usually acidic sauce in which meat, fish, or vegetable is soaked to enrich its flavor or to tenderize it.

Mince
To finely chop food, resulting in tiny pieces.

Mix
To combine ingredients until smooth and evenly distributed.

Panboil
To cook uncovered over high heat in a pre-heated, lightly-greased heavy pan, constantly removing any fat that accumulates.

Parboil
Partially cooking food in boiling water, stock, etc for a few minutes just to tenderize the food, cooking is normally completed using another method.

Pare
To remove skin from fruits and vegetables using a knife.

Pinch
a measure of dry ingredients that is normally the amount that can be held between the thumb and forefinger, usually much less than 1/8 teaspoon

Poach
To cook food slowly in simmering water, milk, stock, etc.

Puree
foods usually fruits or vegetables reduced to a smooth, thick consistency using either a blender, food processor or a sieve.

Reduce
To boil a liquid, uncovered, until the volume is reduced by evaporation, which thickens and intensifies the flavor.

Roast
To cook food in an oven, using dry heat.; placing food on a spit before a fire; or surrounding food with hot embers, sand or stones.

Sauté
to cook quickly over high heat in an open frying pan with a small amount of butter, oil or cooking spray, turning food frequently

Scald
To heat milk to just below the boiling point.

Sear
To cook at very high heat for a short period of time in order to brown meat and seal the surface ensuring that the juices are trapped within.

Shred
To cut or tear food into long, thin strips

Sift
To pass dry ingredients, usually flour and baking powder, salt, etc., through a fine-meshed strainer or sifter to blend ingredients thoroughly and remove larger pieces thereby lightening the texture of the mixture.

Simmer
To cook in liquid just below the boiling point..

Soy Sauce
A sauce containing soybeans, wheat, and salt. Used in marinades and sauces or as a condiment for white rice.

Stew
To cook food slowly and for a long period of time using a small amount of liquid in a covered pan or pot

Stir-fry
To cook food quickly over high heat with a small amount of oil using a skillet or wok, being sure to constantly stir ingredients

Strain
To remove solid particles from a mixture or liquid by pouring through a colander or sieve.

Tahini
A smooth, oily paste made from sesame seeds

Toast
To brown with dry heat in an toaster or oven.

Toss
To blend foods together by gently turning the pieces over until the ingredients are well mixed

Whip
To add air and volume to food by beating rapidly using a wire whisk, beater or electric mixer until mixture is light and fluffy.

Whisk
A wire kitchen utensil used for mixing dry ingredients together

Worcestershire Sauce
a pungent sauce consisting of soy sauce, vinegar, molasses, and garlic

Zest
A small amount of the grated rind or thin outer skin of any type of citrus fruit (orange and lemon being the most common) used as flavoring especially in baking.

Weights & Measurements:

1 1/2 teaspoons=1/2 tablespoon
3 teaspoons=1 tablespoon
4 tablespoons=1/4 cup
5 1/3 tablespoons=1/3 cup
16 tablespoons=1 cup
8 tablespoons=1/2 cup
10 2/3 tablespoons=2/3 cup
12 tablespoons=3/4 cup
2 tablespoons=1/8 cup
1 cup=8 fluid ounces
1 cup=1/2 pint
2 cups=1 pint
4 cups=1 quart
2 pints=1 quart
4 quarts=1 gallon

Oven Temperatures

Very slow oven - 200-250 degrees F.
Slow oven - 250-325 degrees F.
Moderately slow oven - 325-350 degrees F.
Moderate oven - 350-375 degrees F.
Moderately hot oven - 375-400 degrees F.
Hot oven - -400-450 degrees F.
Very Hot oven - 450-500 degrees F.

Ahhh, the busy part of Summer.....

This has been a challenging year in the garden, as I have posted earlier. The weird weather has not been the least bit conducive to beets, string beans, onions and a few others, but melons, and butternut squash are thriving.

Even in the wild crops, some are hardly producing and others are thriving. Back down a patch of timber, I have a couple of big wild grape vines that just never produce much - hardly ever much more than a dozen clusters on them - well, this year, they are loaded with very full clusters of wild grapes. With no trouble at all, I picked a couple of 5 gallon buckets heaping full in less than an hour!

Not being one to waste natures bounty, we now have a goodly supply of grape jam - two cases of half pints and two cases of pints. Of course we had one jar extra that was only about 3/4 full and we have been delighting in some of the very best full flavor grape jam that bring back memories from many years ago. Biscuits, toast, muffins, anything at all - Christi even wanted to put some on her ice cream...

Thought I would share the recipe I used - (remember I mentioned the 220 degree jell point a while back - with NO Sure Jell...) Nothing but grapes and sugar. Oh is it good.

My recipe, found & posted courtesy of RaeSofSunshine!

Wild Grape Jam
Recipe by Susannah Eanes
Yield: 4 12-oz jars jam, or approx. 6 half-pints

11 cups whole grapes (abt. 3-1/2 lbs.)

You will also need:
A stockpot and/or water-bath canner
Ladle
2 cups water
Sieve
Prepared Jars
4-1/2 cups sugar
Large, wide-lipped bowl (like a salad bowl)
Prepared Lids & Rims

Wash grapes, pick stems & leaves, wash again thoroughly but gently. Divide into two equal portions. Put half of grapes in large, heavy stockpot. Peel skins from other half, reserve skins, put pulp into stock pot with other half of grapes. Cook on medium temperature about 12-15 minutes until soft and skins start to split on their own. Grapes should mash very easily. Remove from heat.

Put grapes through sieve, (NOTE: I have a Sauce Master with the grape auger - this made it much easier) reserving all pulp and juice. You should get about 3 cups. Discard cooked skins and seeds. Put pulp mixture back into stockpot with reserved skins and water. Bring to boil on med-high heat setting. Add sugar. Bring to boil again on medium-high heat setting (if the stove setting is too high, the jelly will stick and burn before it cooks properly). Stir frequently and test often for jelly consistency. I set atimer and be sure to check it at least once every 7-10 minutes, and stand over it once the temperature reaches 215 degrees.

Cook until mixture reaches 220 degrees and maintains this temperature for at least 5 minutes. This should take anywhere from 30 to 45 minutes. One way to be sure jelly stage has been reached is to observe mixture as it drips off a metal spoon, it should form little sheets as the drops run together off the edge. Watch to be sure two or three drops are combining into one sheet.

When jelly stage is reached, remove from heat and pour into large, wide-lipped ceramic bowl (like a big salad bowl). Cool for five minutes, then ladle into prepared, hot jars. Wipe rims and seal. Process in water-bath canner for 10 minutes. Remove and cool on towels. Check to be sure lids have sealed.

Enjoy!
Posted by susannah eanes at Tuesday, September 18, 2007

http://susannaheanes.blogspot.com/2007/09/wild-grape-jam.html

NOTE: when going by jell temperature like this calls for, you seldom have failures to jell like you do with triple or quadruple batches as I did. I did 4 cases in three batches. Every year I keep reminding myself that I want to buy one of those InfraRed digital thermometers - much easier than the old candy thermometer. It would be so much easier to use... Particularly since the price is now down to about $29 now. (It would even be a boon to leak finding around doors, windows, etc.) There, I convinced myself - next trip to Harbor Freight I will pick one up...

I’m going to have to plant some Concord grapes - hope they do as well as their wild cousins did for me this year and hope they are even half as flavorful!

When the Lord closes one door, if you look, you usually find a nice big window opening... Being prepared to me means being ready to take advantage of those gifts!

Christi must have “mentioned” jelly filled donuts at least a dozen times since she tasted the jam. Guess I’ll have to show her how it is done pretty soon or go batty listening for her to beg for them.

If your indeterminate tomatoes produced heavily for about 3 weeks and then everything seemed to ripen all at once to where the ripe ones are dropping from the plants all around it, once you recover from all the round-the-clock canning, look around for other bounty that you might be overlooking - blueberries, blackberries, etc. It is definitely worth it.

http://blog.foodservicewarehouse.com/the-gastronaut/tag/asian-vegetarian-recipes/

[MANY HIDDEN URLS]

How to make Pav Bhaji: The Original Veggie Burger
PostDateIcon April 23rd, 2010 | PostAuthorIcon Author: The Gastronaut

And still the baddest vegetable burger around. There is just so much about Pav Bhaji (PAO-bha-gee) that excites The Gastronaut.

True street food, Indian pure vegetarian cooking, exquisite Maharashtrian flavors (vastly underappreciated compared to other South Asian cuisines), the sensory overload of Mumbai and Juhu Beach’s countless tava-rocking street vendors, strikingly bright colors and aromas, and mature fusion (Indian-Portuguese).

The heart of this dish is Maharashtrian-style mashed vegetables (bhaji). The Portuguese, who colonized sections of Western India (with particularly strong cultural influences in Goa) contribute as a culinary transporter in this dish with Portuguese rolls (pão is bread in Portuguese) and some key vegetables.

Blast the ultra-processed food-like substances advertised as “veggie burgers” that are comprised of questionably-constructed “vegetables” and other fake substances such as xanthan gum, hexane (a neurotoxin!!), high fructose corn syrup, artificial preservatives, and various horrible chemicals The Gastronaut can neither pronounce nor spell. Ludicrous. It’s like John McCain rapping. Bollocks, it’s time for the real deal.
pav-bhaji-butter

Some like a little Pav Bhaji with their butter...

The Gastronaut previously explored the Kolkata (East Coast Indian) street food scene via that wonderful concoction known as the kati roll, but Pav Bhaji clearly dominates the colossal Mumbai (West Coast Indian) street food scene, among the largest in the world. Not to get all East Coast / West Coast about such culinary meccas, but in an outdoor-cuisine-loving city of 20+ million metro-area residents, Pav Bhaji may be the most consumed localized street dish in the entire world!

The core of Pav Bhaji is a mash-up of hearty vegetables like potatoes, green peppers, tomatoes (all gastronomically migrated to the region by the Portuguese), Asian cauliflower (developed in India), carrots, and peas. The main flavor vessels are garlic, ginger, a sprinkling of some popular South Asian spices, and of course a custom masala developed for the dish. Oil, as in all South Asian curries provides the flavor transportation. A smattering of raw vegetables – onions, tomatoes, cilantro – provides crisp coolness and clarity. The cooking method is simple and direct.
pav-bhaji-street-stall

Pav Bhaji street stall

Like all South Asian foods, you need to get up in there and use your hands. Serve Pav Bhaji like any sandwich with vegetable mash betwixt Portuguese roll slices, or open-faced, or use the pav like naan to scoop up the wonderful bhaji.

Vegetables
Potatoes (3 or 4), chopped
Cauliflower (half a head), chopped
1 Green pepper, chopped
1 Tomato (medium-sized, chopped)
Carrots (4), chopped
Peas (about half a cup)

Flavor vessels
4-5 cloves of garlic, minced very finely (use a grater)
½ inch ginger, minced extra finely
Red chili powder
Turmeric powder
Pav Bhaji masala (The Gastronaut prefers Shan brand). You could try to make your own but it typically involves ~20 spices
Asafoetida
Lemon (or lime) juice
Butter
Vegetable oil

Helpers
Vegetable oil
Chopped, fresh cilantro
Salt

Directions

* Boil the potatoes, carrots, cauliflower, and peas until soft. Afterwards, mash them up! (leave the peas whole if you prefer)
* Set up your oil for flavor infusion by warming up a few tablespoons in a pan. Add the garlic, ginger, and green pepper and sauté. Follow with a couple dashes of asafoetida, turmeric powder, red chili powder, and salt
* Add the mashed vegetables and the chopped tomato to the pan. Follow with a couple teaspoons of the Pav Bhaji masala
* Roll your lime, slice, and squirt. Add some butter. Turn off the heat and top with fresh chopped cilantro, a little tomato, and a little raw onion
* Heat up / butter the pavs, assemble, and serve

Mallika (a fellow Bengali) from Quick Indian Cooking makes an excellent point about using up left-over vegetables when making Pav Bhaji (and incidentally, some great points about the BBC3 Blood Sweat and T-shirts series). Indeed, any number of vegetables could be used (her recipe utilizes green beans) for your own riff(s).

The Gastronaut hopes everyone can experience just how real (loose-”meat”) vegetable burgers can be when done right.

http://blog.foodservicewarehouse.com/the-gastronaut/tag/asian-vegetarian-recipes/

[MANY HIDDEN LINKS]

Mature fusion, re-fused: Chinese-Muslim spicy cumin seitan
PostDateIcon April 12th, 2010 | PostAuthorIcon Author: The Gastronaut

As much as The Gastronaut adores successful, contemporary fusion / collabos of today like kogi tacos, proper deference must be reserved for more mature fusion.

In this post, we’ll explore centuries-old Uighur (or Uyghur, pronounced “WEE-gur”) cookery through the vise of a particularly popular dish: Xi’an spicy cumin lamb.
Xi’an-spicy-cumin-lamb-kababs

Xi’an spicy, cumin-encrusted lamb kababs

Actually, at the risk of culinary blasphemy, The Gastronaut is adjusting this traditional dish by replacing lamb with seitan.

The Uighurs are an ancient Altaic people from Central Asia (related to Mongols, Turks, Japanese, etc.) that settled mainly in what is now called the Xianjiang region in Western China, and spread throughout Northern China. Numbering over 10 million, they also reside throughout Central Asia/Eurasia and most recently in North America (with larger populations in culinary meccas Toronto and LA, of course).

Traditional Uighur cuisine would certainly be familiar to most Muslims – marked by Middle Eastern spices such as cumin and turmeric, and other staples such as chickpeas, yogurt, wheat (in the form of bagel-like girda naans, disc naans, wheat noodles, etc.), pilaf rice dishes, a focus on halal red meat (particularly lamb, goat and mutton, often in kabab form) and the absence of pork. Incidentally, Muslims – as we’ll explore in later posts – are arguably the most prolific of all culinary transporters throughout modern history and the gastronomic migration and transference to Uighur dishes is quite apparent.
Xinjiang-region

Xinjiang, China

We can also observe deep influences from Han Chinese ingredients and cooking techniques (e.g., stir-fry, dumplings, steamed and baked buns, teas, soy sauce, etc.) in Uighur dishes. The result is an exceptional, mature fusion cuisine that epitomizes bold, bright, lively, spicy flavors, perfected over hundreds of years.

As a result, Uighur cuisine is extremely popular in larger Northern Chinese cities. The magnificent aroma of Xi’an spicy cumin lamb can be enjoyed throughout Beijing, where Uighur street stalls and casual restaurants (chuan bars) are omnipresent. The Gastronaut often lusts after the primal aroma of Yángròuchuàn (spicy cumin lamb in kabab form) charcoal grill carts.

As in all recipes exhorted by The Gastronaut, his spicy cumin seitan dish relies on simplicity and the compatibility of a few key ingredients. The main flavor vessels of this dish are: cumin, garlic and scallions (and ginger powder, coriander powder and fennel powder if you really want to make the most of it). Flavor transportation is brought to you by sesame oil – red pepper flakes and / or a bit of optional sambal (red chili paste) add heat.

Seitan (“wheat meat”) is a texturized meat substitute comprised of wheat gluten. Although relatively new to the Western “real food” movement, seitan has been used as a meat substitute in Asia for centuries, particularly amongst Buddhists. Thus, you could view this dish as Chinese-Muslim fused with Chinese-Buddhist. Call it mature fusion, re-fused. You can make your own seitan or find it near the tofu section of your local grocery, asian grocery, or health food store.
girde-naan

Girda naan, cooked in a tono (tandoor oven)

The following quick vegetarian riff on traditional Xi’an spicy cumin lamb should take about 10-15 minutes total from cutting board to dinner plate.

Ingredients
12-14oz package of seitan, cut into very thin slices
5 scallions, chopped
4 cloves of garlic, minced very finely (use a grater)
Red pepper flakes
Soy sauce
Ground cumin

Optional
Ground coriander
Ginger powder
Fennel powder
Red chili paste (like sambal)
Chopped cilantro leaves

Directions

* Heat up your wok on medium-high heat until it’s quite hot. Toss in enough oil to coat and heat it up.
* Toss in scallions, followed by garlic, cumin (go heavy, several teaspoons) and as many red pepper flakes as you can comfortably handle.
* De-glaze with a few swigs of soy sauce and push the spice paste (chuan sauce) to the sides of the wok. Toss in the seitan and sear, then coat the seitan slices evenly with the spice paste.
* Optional: Add a few dashes of ground coriander, ginger powder, fennel powder and a dollop or two of sambal.
* Cook off any remaining liquid, toss over wheat noodles or serve with naan, and top with a handful of freshly chopped cilantro leaves. Keep in mind that seitan is made of wheat, so you could skip the “base”.
* If you’d prefer the real version, exchange the seitan for razor thin slices of lamb and be sure to include all the ingredients listed as “optional” to assuage the rich gaminess of the meat.

Certainly, lamb offers a flavor that we cannot hope to substitute fully, but at least vegetarians can now get a reasonable glimpse into one of the world’s most spectacular dishes.
Rebiya-Kadeer

Rebiya Kadeer, “Mother” of the Uighurs

As gorgeous as their food is, everyday Uighur life in China has been far from glorious. Much like their southern neighbors in Tibet, the Uighurs have suffered terrible repression at the hands of the Chinese government. This is quite an explosive issue for The Gastronaut, so we’ll save a Gastro-rant on this topic for another post. For now, if you are interested in learning more, please consider spending a few minutes reading about the heroic Uighur activist Rebiya Kadeer and CFR’s backgrounder on Uighurs.

The Gastronaut hopes that you enjoy his vegetarian take on the classic Uighur dish Xi’an spicy cumin lamb and spend more time learning about these courageous people and their extraordinary cuisine.

http://www.justpeace.org/mixes.htm

Basic Biscuit Mix TOP

8 cups whole wheat flour (or 4 cups whole wheat flour and 4 cups white flour, or 8 cups white flour)
1/3 cup baking powder
1 cup oil
4 teaspoons salt

Mix dry ingredients, add oil, mix thoroughly until the mixture resembles coarse corn meal. Store in an airtight container in the refrigerator.

Biscuits from Basic Biscuit Mix TOP

2-1/2 basic biscuit mix
2/3 cup milk

Add milk to biscuit mix, stir thoroughly, roll out, cut into biscuits (a mason jar makes a nice biscuit cutter, press the mouth of the mason jar into the dough). Bake in a 450 degree oven about 12 minutes until done. Variation: brush with milk before baking. For cheese biscuits, add ½ cup grated cheese. For cheese-garlic biscuits, besides the cheese add 1 teaspoon of garlic powder.

Easy Very Tasty Biscuit Mix Coffee Cake Recipe TOP

2 cups of biscuit mix
2 tablespoons sugar
1 egg
2/3 cup water (or milk.)

Biscuit Mix Coffee Cake Topping
1/3 cup of biscuit mix
1/3 cup brown sugar
½ teaspoon cinnamon
2 tablespoons butter

Preheat oven to 400 degrees F. . Grease a 9 inch round pan. Mix the cake ingredients together, pour evenly into pan. Sprinkle the topping onto the batter carefully. Bake for about 20 minutes. Let cake cool before removing from pan.

Hearty Soup Mix TOP

3 cups green split peas —
3 cups alphabet macaroni —
1-1/2 cup rice —
2-1/2 cups pearl barley —
2-1/2 cups lentils —
4 cup dry minced onion

Combine all ingredients so they are evenly distributed, store in an air-tight container. For 6 to 8 servings of soup, add 1-1/3 cups mix to 6 cups water and 1-1/2 tbsp. salt. Bring to a boil. Cover and simmer 1 to 1-1/2 hours. Add 2 sliced carrots, 1 or 2 stalks celery (chopped), 1-1/2 cups cabbage (shredded), two 15 oz cans of tomato sauce, 1 24 ounce can of vegetable juice cocktail, and cooked meat (if desired). Simmer 20 more minutes, until vegetables are cooked.

Chicken Flavored Rice mix TOP

4 cups long-grain rice —
4 tablespoons instant chicken bouillon —
1 tsp salt
2 tsp dried tarragon 2 tsp dried parsley flakes
1/4 tsp pepper

Combine all ingredients, stir until evenly distributed, store in an air-tight container. To make 4 - 6 servings, mix 1-1/3 cups chicken-flavored rice mix, 2 cups cold water, 1 tbsp butter or margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes, until liquid is absorbed.

Dry Onion Soup recipe TOP

4 tsp instant beef bouillon —
8 tsp dried minced onion — —
1 tsp onion powder —
1/4 tsp Bon Apetit seasoning

Mix together until evenly distributed. Makes the equivalent of 1 package of dry onion soup mix. Use to flavor dishes or reconstitute for soup.

Homemade chicken gravy mix TOP

1-1/3 cups dry milk powder —
3/4 cup sifted flour —
3 tbsp chicken bouillon powder
1/4 tsp ground sage —
1/8 tsp ground thyme,
1/8 tsp ground pepper —
½ cup butter, margarine, or oil

Combine milk powder, sifted flour, bouillon powder/granules, seasonings. Stir until blended and well mixed. Add oil or use a pastry cutter to cut in butter or margarine until evenly distributed. Store in an air-tight container, in the refrigerator. Use within 4 to 6 weeks. Makes about 2-2/3 cups chicken gravy mix.

Basic Muffin Mix TOP

8-1/2 cups flour —
1/3 cup baking powder —
1 tsp baking soda 2 tsp cream of tartar —
2-1/4 cup vegetable shortening —
1-1/2 cups dry milk —
1 tbsp salt

Sift together all the dry ingredients. Mix well. Cut in shortening or oil until evenly mixed. Mixture should look like cornmeal. Put in a large airtight container. Makes 13 cups of mix; should be used within 10 - 12 weeks. Variation: for a whole wheat muffin mix, use 4-1/4 cups whole wheat flour and 4-1/4 cups white flour. Increase baking powder to 5 tablespoons. Raisin muffins from mix: 2-1/2 cups mix, 1 tbsp. sugar, 2 tbspn margarine, ½ cup raisins, ½ cup water, 1 egg. Preheat over to 400 degrees. Combine mix and sugar, cut in margarine with a pastry blender until mixture is crumbly. Add raisins. Beat egg and water together, stir into dry ingredients just until mixture is moistened. Batter will be lumpy. Spoon batter into greased medium-size muffin pan cups, filling each 3/4 full. Bake at 400 degrees for 20 minutes, or until lightly golden. Makes 8.

White Sauce Mix TOP

2 cups dried milk —
1 cup all purpose flour —
2 tsp salt —
1 cup butter, margarine, or oil

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months. To make white sauce: combine ½ cup white sauce mix, 1 cup cool water, cook over low heat until smooth, stirring constantly. Season as desired, makes about 1-1/2 cups sauce.

Hot Chocolate Mix TOP

4 cups dry milk —
1 cup unsweetened cocoa —
2 cups sugar —
½ tsp salt —
1 tsp instant coffee (optional)

Mix ingredients and store in an air-tight container. Use 1/4 cup mix per cup of boiling water. Makes 20 cups total.

Taco Seasoning TOP

2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
½ tsp cornstarch
½ tsp crushed dried red pepper
½ tsp garlic powder
1/4 tsp dried oregano
12 tsp ground cumin

Combine all ingredients until evenly distributed. Store in an airtight container.

Homemade Burger “Helper” TOP

2 cups nonfat dry milk
1 cup cornstarch
2 tbsp onion flakes
1/4 cup chicken or beef bouillon powder
1 tsp each dried basil, thyme, black pepper, parsley, garlic powder

Mix the above ingredients and store in an air-tight container. Developed by Colorado State University Cooperative Extension

Recipes using Burger Helper (each serves 4 to 6) TOP

Chili Tomato Mac: Brown some ground beef or turkey and drain fat. Add one cup water, 1-1/2 cups uncooked macaroni, 2 cans chopped tomatoes, 1 tbsp. chili powder, ½ cup of Burger Helper mix. Cover and simmer for 20 minutes or until macaroni is tender.

Hamburger Stroganoff: Brown some ground beef or turkey and drain fat. Add 2 cups water, ½ cup Burger Helper mix, 2 cups uncooked egg noodles, stir well. Bring mixture to a boil, reduce heat, cover and simmer for 15 - 20 minutes or until noodles are tender. Top with ½ cup sour cream or plain yogurt. Serve immediately. Hearty Potato Casserole: Brown some ground beef or turkey and drain off the fat. Add 3/4 cup water, 6 peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots and ½ cup plus 1 tbspn Burger Helper. Cover and simmer 20 - 30 minutes or until potatoes are tender. Uncover, stir, and cook until excess water is evaporated. Skillet Lasagna: In a large skillet, brown ground beef, drain off the fat. Add ½ cup Burger Helper, 1 chopped onion, 2 cups water, 16 ounce can of tomato sauce, 3 cups dry noodles and 1/4 cup Parmesan cheese. Bring to a boil, reduce heat and simmer for 15 minutes, stirring until thickened. Top with 2 cups mozzarella cheese five minutes before serving; turn off heat, stop stirring, and allow cheese to melt. Courtesy of Colorado Cooperative Extension

http://www.colostate.edu/Depts/CoopExt/

Easy Very Tasty Brownie Mix TOP

Mix 6 cups flour, 6 cups sugar, 2 cups cocoa. Use two cups mix in place of dry ingredients in Easy Very Tasty Brownie Recipe

Biscuit Mix Cake TOP

1-1/3 cups biscuit mix
3 tbsp soft softerning
3/4 cup milk
3/4 cup sugar
1 egg
1 tsp vanilla

Mix biscuit mix, sugar, shortening, egg, and 1/4 cup milk. Beat vigorously for 1 minute. Add vanilla to remaining milk, stir in gradually the ½ cup milk. Beat 30 seconds. Pour into 8 inch square pan. Bake in 350 degree oven for 35 to 40 minutes, top with favorite icing.

Chocolate Cake Mix TOP

6 cups flour
4-1/2 cups sugar
3-3/4 tsp baking soda
1 cup powdered milk
1-1/2 cup cocoa
3 tsp salt

Use four cups mix for one cake. To this mix add ½ cup melted margarine, 1 cup water, 2 beaten eggs, and 1 tsp vanilla.

Pudding Mix TOP

1-1/2 cup sugar
2-3/4 cup dry milk
3/4 cup cornstarh
1 tsp salt

Combine all ingredients and stir until well blended. Store in tightly covered container. Makes about 24 servings of pudding. Keep mix on hand and you’ll always be able to fix a good dessert or snack fast.

Vanilla or Chocolate Pudding from Mix TOP

1-1/4 cup pudding mix
2-1/2 cups water
1 egg, beaten
1-1/2 tsp vanilla
1 tbsp margarine (optional)

Combine pudding mix and water in saucepan. Cook over medium heat, stirring constantly, until thickened. Add margarine and remove from heat. Stir some of the hot mixture into the beaten egg, then blend this mixture into the pudding and cook one minute. Remove from heat and add vanilla, pour into dessert dish. Serve warm or chilled. Makes six servings. For chocolate pudding, add 1/4 cup cocoa.

http://www.justpeace.org/ideas.htm

HANDY HINTS AND TIPS

Three Steps to Managing Your Food Budget
Understand the tricks that advertisers use to convince you that their brand names are better than the foods you make yourself. Beware of the marketing games that say, “Buy Brand X, your troubles will be over.” Learn how to identify a goal; plan the steps you need to take to achieve that goal.

TOP
Bouillon, Broth, and Stock
These ingredients may be substituted for each other. “Broth” and “stock” tend to refer to the same thing, water that has had vegetables, or beef, or chicken (or all three) stewed in it so it is flavored. If you don’t have stock on hand, add bouillon to water. If you need one cup stock, use one cup water plus bouillon. Stock keeps well in the refrigerator and you can add to it as you get extra stuff from your cooking. For example, if you use a can of corn, and don’t need the liquid for that recipe, add it to your stock in the refrigerator. Stock can also be frozen. One handy way is to freeze it in ice cube trays, and then use the “stock cubes” like bouillon. After they’ve frozen, you can transfer them to a freezer bag or container.

TOP
Powdered Milk versus Liquid Milk
Oh, the kids do whine don’t they? “I don’t like powdered milk.” But they will never know if you cook with it. Any time you see “milk” in a recipe, you can substitute powdered milk. You can either mix it with water and add it as liquid, or you can add the dry milk with the dry ingredients and then add the appropriate amount of water. The basic rule of thumb is 1/3 cup powdered milk plus 1 cup water equals 1 cup of milk. For a richer milk, add ½ to 2/3 cup powdered milk per cup of water. For milk the consistency of evaporated milk (an ingredient you sometimes find in recipes), add one cup powdered milk to one cup water. Use powdered milk when making up mixes, and save yourself one more step in the cooking process. When making gravy or sauces, reconstitute the milk and then add to the flour and fat.

TOP
The Theory of Casseroles
Meat, chicken, cheese, beans, or fish Vegetables
Eggs, soup, sauce, gravy, crumbs Seasonings, spices
Rice, corn meal, macaroni, noodles, potatoes Biscuit dough, pastry, crumbs

NO doubt about it. Casseroles are one of your most economical meals. They taste good too! These six categories of ingredients indicate the main parts of a casserole main dish.

First you have the meat (or other protein), then you add some vegetables, then you add something like rice or pasta or potatoes to fill up the dish. These ingredients are held together by some kind of creamy liquid or gravy. Often the casserole is topped with dough, pastry, or some kind of a crumb crust (such as crumbled crackers mixed with melted margarine). The seasonings and spices support the flavors you are combining. A casserole is a good choice for thrifty cooks. Yum factor is very high. Thrift factor is excellent. Casseroles can be made ahead of time and frozen for reheating later, thus saving time. If you’re making one, you might as well make two and freeze one for later.

TOP
Salt, Fat, and Sugar
Truly, these are yummy. Sigh, all too often, they are too much of a good thing. When you examine a recipe, consider how much sugar and fat it’s got. You can almost always cut the fat and sugar down from most recipes. Make it “full strength” the first time, and then the second time, cut out (for example) half of the fat and half of the sugar. If the taste factor is seriously diminished, the next time you make it, cut out only one-fourth of the fat and sugar. See if it tastes better. Chances are, it may taste fine with half of what the recipe calls for (there are exceptions, like pie crust). Recipes with only a small amount of fat (say 1 or 2 tablespoons) may be hard to cut because a certain amount of fat may be necessary to make (for example) a sauce or gravy. In regards to salt, use less salt in cooking and allow people to add salt to their personal taste. Don’t be afraid to experiment! And remember, one advantage of cooking your own food is that you have control over how much sugar and salt and fat that you add. The factory foods come packaged with all kinds of hidden fats and sugars and salts. Make it yourself and you re the one that is in control.

TOP
Fun Vegetarian Variations
For those looking for a more vegetarian diet (less or no meat), look at the recipes with meat and then imagine them with beans instead of hamburger, or chopped and shredded zucchini, yellow squash, and/or carrots. Use vegetable stock in place of beef or chicken stock. Combine beans and grains in sauces and see what happens.

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Convenience Store Traps!
Just how much convenience do you really need? This is something to think about. Convenience can get pretty expensive. Suppose you go to a convenience store every day. You buy a pack of cigarettes, a super gigantic size soft drink, and some potato chips. Add it up — cigarettes, $2.25, soft drink, 99 cents, chips or other snack, 89 cents, that’s $4.03 plus 32 cents tax, your total is $4.35, thank you very much. Actually, your total is $130.50, which is what you are spending at the so-called convenience store every month. You could also say that your total is $1,566 which is what this one visit per day, every day, costs you for a year. “But I don’t buy brand name cigarettes, I get the cheap ones.” Ok, if the cigarettes are 99 cents, then we’re still talking $2.98 a day, $89.40 a month, $1,087 a year. So think about your convenience store habit. With a little planning, you can have a soft drink and a treat every day, but without paying the high convenience store cost. You could probably use an extra thousand dollars every year. That’s how much money you will make, every year, by kicking the convenience store habit.

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Freezing Breads and Rolls.
It is best to freeze breads and rolls after baking. Properly wrapped, they will be just as good after freezing as they were before. Cool the baked bread or rolls completely, then wrap and freeze immediately. For bread: thaw the bread in the original wrapper at room temperature (about 3 hours to thaw a 1 pound loaf of bread.) Slices of frozen bread can be toasted without thawing. Frozen rolls may be placed in a 275 degree oven for 10 to 15 minutes. Bread and rolls properly wrapped may be frozen for up to 3 months. Bake biscuits according to recipe, cool, wrap and freeze immediately. Thaw at room temperature or warm in 275 degree oven.

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Margarine, Shortening, Oil
Cooks tend to substitute margarine, butter, shortening, or oil, depending on their personal preference and what they have on hand. Shortening is best for flaky pie crusts, greasing pans before baking, deep frying. Margarine works well in biscuits and for sauteing a few vegetables. Butter is tasty, but it is also high priced. Oil works anyplace margarine or shortening does. Recipes may call for one or the other, but use what you have on hand or are accustomed to using.

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What to do with bacon ends and pieces?
Chop ‘em up into bits and then fry them. Use them as a base for gravy (make the gravy with the fried chopped bacon ends and pieces in the gravy). Add a few to hamburger to add extra flavor, use them (fried and grease drained) as a flavor enhancer in casseroles. Add to soups or beans.

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Freezing Casseroles
When cooking a casserole that you plan to freeze, under-cook it by about 10 minutes. If there is a crumb topping, do not put it on until ready to reheat for serving. Quickly cool the casserole to stop the cooking (you can set the covered pan in a larger pan of ice water.) To save on the number of casserole dishes you need, before putting the casserole into the dish, line it with aluminum foil. When frozen, lift foil out of dish, wrap to exclude all air, return to freezer until needed. When ready to reheat, put back into dish, with the aluminum foil for reheating (this also saves time in cleaning the dish afterwards). It doesn’t have to be thawed before reheating. Casseroles can be stored for about three months.

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A Greased and Floured Pan?
Take a pan, and rub it with shortening (oil, margarine, or butter will work, but shortening is best for this job.) Shake a little flour in the pan, and then shake the flour around the pan, including the sides, so that the shortening is coated with flour. This helps your cake, bread, or dessert pop right out of the pan.

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Make your own Cream of Whatever Soup Mix.
2 cups powdered nonfat milk — 3/4 cup cornstarch — 1/4 cup instant chicken bouillon — 2 tbsp dried onion flakes — 1 tsp basil leaves, 1 tsp thyme leaves, ½ tsp pepper

Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Heat and stir until it thickens. Use as you would the canned product. Makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. Mushroom: add ½ cup finely chopped mushrooms. Celery: add ½ cup minced celery. Potato: add 1 cup cooked diced potatoes. Chicken: add ½ cup cooked chicken. Vegetable: add 3/4 cup cooked vegetables. Broccoli: add 1 cup cooked chopped broccoli.

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How to make clarified butter
Clarified butter stores indefinitely without refrigeration (this is handy if the power gets cut off because of a storm, utility problem, lack of money to pay the bill, or y2k disruptions. It’s also healthier, as clarifying the butter removes most of the cholesterol, but retains the delicious butter taste.

Melt the butter in a pan with a low heat and bring it to a slow boil. If any scum rises to the top, skim it off. Boil slowly (don’t burn) until the white solids clump together on the bottom of the pan. The butter oil will be clear and golden. Skim off the butter oil into a clean jar with a tight fitting lid. You can collect the remaining oil and solids in the bottom of the pan, and strain it through cheesecloth or coffee filters, to collect the last of the oil. The solids are then discarded (or fed to animals). Lard can also be clarified by this method, and loses most of its cholesterol while retaining its taste.

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Storing hard cheeses without refrigeration
Hard cheeses (such as cheddar, mozzarella, jack) can be stored without refrigeration. (Remember that cheesemaking began as a way to preserve dairy products long before there was refrigeration.) It only works with hard cheeses, soft and processed cheeses must be refrigerated.

Dip the cheese into a salt water solution (salty enough that an egg floats), and place it on a rack to dry. On the next day, thoroughly rub the cheese with salt. Do this again on the 3rd day. By this time, a rind should be developing on the cheese. Melt wax in a double boiler (a pan inside another pan with water in the outer pan) and dip the cheese in it, and set it aside to cool on a rack. When the first layer is dry, add a second layer. Wrap it in cheesecloth and continue to apply layers of wax until it is smooth and shiny and entirely encased in several layers of wax. If you don’t have cheese cloth, add a couple extra layers of wax. If mold develops, just cut off the mold and eat the rest.

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Oral rehydration solution

In the event of severe diarrhea and dysentery, or loss of fluids due to excessive heat, you need to know how to make an oral rehydration solution (common store names for oral rehydration solutions are Gatorade and Pedialyte).

Combine ½ tsp salt and 8 heaping tsp (or 2 handfuls) of powdered cereal and dissolve in 1 liter of boiled and cooled water. Powdered rice is best, but corn meal or wheat flour or cooked and mashed potatoes can also be used. Boil this mixture for 5 to 7 minutes to form a watery porridge. Cool quickly and give to the sick person. Give the dehydrated person sips of this drink every five minutes, until he or she begins to urinate normally. Keep giving the oral rehydration drink often in small sips, even if the person vomits. Not all of the drink will be vomited. When using, make it frequently, especially in warm weather. Without refrigeration, it can spoil in a few hours. (Source: Where There Is No Doctor, David Werner)

http://www.justpeace.org/bread.htm

Your Basic Bread Recipe

This kind of bread takes more time than the “Quick Breads”, because it has to “rise”, but the actual involvement of the cook is about 15-20 minutes, max. Bread is basically liquid, flour, oil, and yeast. The various possible combinations of these ingredients produce the various kinds of breads. Once you understand the Your Basic Bread recipe, which is based on my own grandmother’s recipe, feel free to experiment.

Begin by measuring into a large mixing bowl 1 cup of warm water — and the emphasis here is warm, not hot, about the temperature of a baby’s bottle. Add 1 tbsp of sugar, stir to dissolve. Add 2 tbsp of yeast (or two packets). Sprinkle the yeast onto the top of the entire surface of the water, so the little yeast buds are all moistened. Let this sit for about five minutes. The yeast will begin to bubble and form a foam on the top of the water. What’s happening is that the little “yeastie beasties” are busily going to work, doing what they do. It’s called a bloom.

Add 3 tbsp of oil or melted (and cooled) shortening or margarine, 1 cup milk, 1 tsp salt (or less, depending on personal taste), and 2 more tbsp of sugar. Mix well, add three cups of flour and stir 50 times clockwise, and then 50 times counter-clockwise. At the end of this step, when you dip a spoon in the batter and raise it out of the bowl, the batter kind of strings its way off the spoon back into the bowl.

Add another 3 to 4 cups of flour and mix until the dough forms a good ball, coming away from the sides of the bowl. (You may need to add a little more flour.) Turn the dough out of the bowl onto a floured surface and let it sit for ten minutes (if you are in a hurry, you can skip this waiting time.) Knead the dough five to ten minutes. The more kneading, the nicer the crumb and the texture of the bread. The dough should be just a little bit sticky. If it is too sticky, however, sprinkle with flour during the kneading process.

Our Father, who art in heaven, hallowed be Thy name. Thy kingdom come, Thy will be done, on earth as it is in heaven. Give us this day our daily bread, and forgive us our trespasses as we forgive those who trespass against us. And lead us not into temptation, but deliver us from evil. Amen.

To knead the dough, flatten the dough and fold it over, pressing on it with your hands. Turn the dough sidewise and do the same thing. Flatten, fold, press, turn, flatten, fold, press, turn and so on and so forth. Get the kids involved here. You can say the Lord’s Prayer while you do this, and build a little rhythm. If you do this, you will find that at the end of the kneading you will be experiencing a marvelous feeling of inner peace and happiness. (It really does work.)

When you have finished kneading the bread, roll it into a big round ball and put it in a greased bowl, rolling the dough around in the bowl so a thin film of oil covers the dough, and cover the bowl with a cloth or paper towels. Say a little prayer and thank God for this bread.

Let it rise in a warm place for about an hour. It should double in size (that’s those little yeastie beasties doing their job). “Punch down” the dough. That is, make a fist and press it right into the middle of the dough. It will deflate. That’s OK. It’s what it’s supposed to do. Let it rise again until almost double, for about another 30 minutes.

Divide the dough into two equal parts and let it rest for 10 minutes. Shape into loaves and put into pans. Let it rise again, until sides of dough reach the pan and the top is well rounded (30 minutes to 1 hour). Be sure to grease the loaf pans first. (Shortening is best for greasing any baking pan.)

To make dough into loaves: flatten it into a rectangle. The width should be about an inch longer than the length of the pan, the length should be about 12 inches. Fold dough in half lengthwise. Flatten into a rectangle about 15 inches long and five inches wide. Press down on dough with hands. Fold in thirds by overlapping the ends. Press with your hands. Fold toward you, 1/3 of the way at a time, pressing on each fold with the heel of your hand, so it is making a round cylinder. Roll back and forth. Seal each end by pressing with the edge of your hands. Smooth the loaf with your hands so it is even. Put in a nine inch loaf pan with the edge down.

Bake the loaves at 425 degrees for about 25 to 30 minutes. The loaf pans should not touch each other or the sides of the oven. To test for “doneness”, tap the crust, it should sound “hollow”. It is doesn’t, bake a few minutes more.

When done, immediately remove the loaves from the pans. Set on wire racks or across the edges of the loaf pans so that air can circulate around it. Let it cool at least 20 minutes before slicing and eating. Do not skip this step. If freshly baked bread is sliced too quickly, the inside remains damp and “doughy”.

Some other tricks for bread making include: Brush the baked loaves with melted margarine or butter after removing them from the pan, to make a soft, tender crust. To make raisin bread, add one cup raisins to the dough when you knead it. For whole wheat bread, use half whole wheat flour and half white flour.

Variations: For sweet roll dough (such as for making raised cinnamon rolls), increase oil or shortening to ½ cup, increase eggs to 2 eggs, increase sugar to ½ cup, use 1-1/2 cups milk, reduce water to ½ cup. Make into desired rolls after the second rising. For Dinner Rolls, prepare as sweet rolls, use less sugar, use 1 cup water and 1-1/4 cups milk. Dinner rolls bake in a 400 degree oven for 15 to 20 minutes, until golden brown. Form dinner rolls by rolling dough into small balls (after second rising), let rise a half hour, then bake.

If you are baking for your weekly needs, freeze anything you aren’t eating right away. Use good freezer bags. Allow about 3 hours to thaw a 1 pound loaf of bread. Slices of frozen bread can be toasted in the toaster without thawing. Frozen rolls and biscuits can go directly from the freezer to the oven. Heat in a slow oven (275-300 degrees) for 10 to 15 minutes.

For Refrigerator Rolls, after first rising, put in refrigerator in tightly covered air-tight container. When you want to bake rolls, take some dough out of the container, form into rolls, let rise in a warm place, then bake at 400 degrees for 15 to 20 minutes.

For Crescent Rolls, after first rising, divide dough in half. Roll each half into a circle, spread some melted margarine over the dough. Cut like a pie, and roll each piece up starting with the large end first. Let rise double, bake at 400 degrees until golden. Variation: in addition to margarine, spread dough with some kind of filling, roll up, let rise, and bake.

For another type of bread or hot roll dough that keeps particularly well in the refrigerator, add 1 cup mashed potatoes to the water and yeast, increase sugar to ½ cup.

Cinnamon Rolls

Sweet roll dough — sugar — cinnamon — melted margarine

Roll sweet roll dough into a rectangle, spread with melted margarine, sprinkle with sugar and cinnamon. Roll up and pinch seam to close (sometimes it helps to dip your fingers in water as you pinch the seam). Cut into 1 inch rolls. The best way to do this is to slice the dough with a thread or dental floss. Holding the string in both hands, slide it underneath the roll of dough, then cross your hands so the thread pulls through the soft dough.

In a 9 X 13 inch pan, mix together the following: ½ cup margarine (melted), ½ cup brown sugar, 2 tablespoons Karo white syrup. Coat the bottom of the pan with this mixture. Set the cinnamon rolls in the pan (don’t crowd them). Let rise for 30 minutes or so. Bake at 350 degrees until done, about 20 to 25 minutes. This makes a cinnamon roll with a crunchy caramelized bottom. If you don’t want the crunchy bottom, just place rolls in a greased pan to rise and bake. When you make this recipe, be sure to double it, or you won’t have any left over to have with your coffee the next day.

Making Bread is Easy as One-Two-Three-Four!

1. Put 1 cup of warm water plus one tablespoon sugar in a mixing bowl. Add two tablespoons of yeast. Let sit for about five minutes.

2. Add three cups of flour, 1 cup of milk, dash of salt, 2 tablespoons of sugar, and 3-4 tablespoons of oil or melted (and cooled) margarine or shortening. Stir 50 times clockwise, and then 50 times counter-clockwise.

3. Add another 3 to 4 cups of flour and mix until the dough forms a good ball. Turn dough out of the bowl onto a floured surface and let it sit for ten minutes. Then, knead the dough for 5 to 10 minutes.

4. Let rise in a greased bowl for about an hour (it should double in size). Punch down the dough. Let it rise again for 30 to 45 minutes. Divide into two equal parts and shape into loaves. Place in loaf pans and bake at 425 degrees for about 25-30 minutes.

For much greater detail about my plans for adapting my “urban homestead” to meet the looming challenges of peak oil, climate instability, and economic irrationality, see Gatewood Urban Homestead, the permaculture design for my home.

New Blog from Bob! http://bobaganda.blogspot.com
- the politics of local food, the local food cooperative movement, and the practicalities of using local foods in the kitchen.

http://www.justpeace.org/veggie.htm

Vegetables are great in terms of price and taste. The come fresh, frozen, dried, and canned. Good buys can be found. With frozen vegetables, you may save money buying the larger packages (4 pounds or more). It does pay to shop around. I like frozen because they are a good tradeoff between convenience, taste, and nutrition. But canned or fresh work fine. Canned need less cooking, fresh need a little more, depending on the recipe. Keep this in mind if substituting canned or fresh vegetables for frozen vegetables in recipes in Better Times. If the kids get whiny about vegetables, hide the veggies in the casseroles and main dishes. They will taste so good they won’t even notice they are eating broccoli and green beans. Save lots of money by using these recipes as the centerpiece of your meals, thus avoiding the high price of meat altogether.

If you must always be

in control you will never feel secure.

If you are chronically bored, you will

be boring to be with.

Rice and Broccoli Casserole

½ cup onions, chopped finely — ½ cup diced celery — 4 tbsp margarine — 3 cups frozen broccoli — 1 can cream of mushroom soup — 1/3 lb shredded cheese — 2 eggs — 2 cups cooked rice — ½ cup cracker crumbs — ½ cup peanuts, chopped

Saute onions and celery in margarine. Remove from heat. Add the rest of the ignredients (except peanuts and cracker crumbs), mix well, and pour into a greased 2-1/2 quart casserole dish. Melt some margarine and brown the cracker crumbs lightly. Sprinkle over the top. Bake for 45 minutes at 350 degrees. After 30 minutes, sprinkle chopped unsallted peanuts on top of casserole (optional).

Broccoli Corn Casserole

3 cups chopped frozen broccoli — 1 can creamed corn — ½ cup cracker crumbs — chopped onion — 1 cup cheese (optional) — 1 egg, beaten — 2 tbsp melted margarine — salt and pepper

Mix everything together except melted margarine and 1/4 cup cracker crumbs and put in casserole dish. Mix melted margarine and 1/4 cup cracker crumbs, sprinkle on top. Bake in 350 degree oven for 45 minutes.

Corn Loaf

1 can creamed corn — 1 can whole kernel corn — 2 cups biscuit mix — chopped green chilis — 2 eggs — 1/4 cup sugar — 4 tbsp melted margarine — 1 cup shredded cheese (optional)

Mix ingredients except cheese. Grease two 9 x 9 inch pans. Divide one half of the mixture between the pans. Sprinkle cheese over the batter. Pour the other half of the batter over the two pans. Bake 30 to 40 minutes in a 375 degree oven. Note: don’t drain the can of whole kernel corn.

Queen Ann Cabbage

Slice a head of cabbage. Cook in water with 2 tbsp of sugar added until tender. Drain (save liquid to make soup with later). Put in baking dish in two layers with bread crumbs, salt and pepper between layers. Pour one cup of white sauce over the casserole and grate cheese (optional) over the top. If you don’t top with cheese, top with crumbled crackers mixed with margarine. Bake in 325 degree oven until it is browned well on the top. Non-vegetarian variation: add fried hamburger, sausage, or ham (but not on Friday!).

Vegetable Caserole

2 cups cooked rice — 1 can mushroom soup — sliced mushrooms — 1 small can water chestnuts (optional) — 1/4 cup diced onion — 2-3 cups frozen vegetables

Cook vegetables about 4 mintues in a small amount of water or stock. Slice the water chestnuts. Mix ingredients together and pour into greased casserole dish. Cover with crumbs or crumbled crackers mixed with melted margarine. Bake 30 minutes at 375 degrees. (Water chestnuts are optional, you can substitute sliced celery, and/or chopped peanuts.

Creamed Vegetables

For six servings, add 1-2cups Medium White Sauce to 2-3 cups hot cooked vegetables. Serve on toast or hot biscuits, or with rice and noodles.

Scalloped Vegetables

Place Creamed Vegetables in a greased casserole. Top with ½ cup dry bread crumbs mixed with melted margarine. Bake in 350 degree oven for 20 minut4es, or until crumbs are browned. Variation: for vegetables au gratin, sprinkle grated cheese on top before placing crumb topping.

Ramen, Rice, and Vegetables

½ cup rice — 1-2 package ramen-type noodles — 1 cup frozen vegetables — chopped onion, garlic, pepper, hot sauce (as desired)

Put a tablespoon of margarine in a pan, add uncooked rice, onion, garlic, frozen vegetables, cook about 2 minutes. Add 1-1/2 cups water (or stock), seasoning packet from ramen noodles, reduce heat, cover, and simmer about 20 minutes until rice has aborbed water. While this is cooking, boil water and cook ramen noodles according to packaged directions. Drain noodles, mix together with rice and vegetables, season as desired. Variation: add chopped cooked chicken, turkey or leftover roast.

Golden Carrot Casserole

2 cups cooked rice — 3 cups shredded carrots — salt and pepper — 2 beaten eggs — ½ cup milk — chopped onion — cheese.

Combine rice, carrots, cheese, milk, eggs, onion, and seasonings. Sprinkle top with crushed crackers, corn flakes, or shredded cheese. Bake in oven one hour at 350 degrees. Sprinkle chiopped green onions on top before serving.

Scalloped Carrots

3 cups cooked mashed carrots — 1 cup cheese sauce — 1 cup milk — 1 tbsp chopped onion — 14 crackers, crushed fine

Mix all these ingredients together and pour into a greased casserole. Bake 35 to 40 minutes in a 350 degree oven. Variation: add corn and green chilis.

Corn Casserole

1 can creamed corn — 1 cup grated cheese (or 1 cup cheese sauce) — 1/4 cup melted margarine — 1 cup uncooked macaroni — chopped onion

Cook and drain macaroni, add the rest of the ingredients and bake in 350 degree oven for 30 minutes.

Vegetable Casserole

3 cups carrots, sliced and chopped — 3 cups zucchini (sliced and chopped), 1-1/2 cup milk — 1 cup shreeded cheese or cheese sauce — 1 tbsp chopped parsley — ½ cup broth — 2 eggs — 1-1/2 cup bread or cracker crumbs — 1/4 tsp thyme — salt and pepper to taste

Simmer carrots in broth for 10 minutes. Add diced zucchini and simmer 3 or 4 minutes (add more broth or water if necessary). Stir occasionally. Add seasonings. Beat eggs with milk, add crumbs and cheese, stir in vegetables. Pour into greased casserole. Bake at 350 degrees for 40 minutes.

Corn Tomato Casserole

Combine in 1 quarter baking dish: 2 cups canned corn (drained), 2-1/2 cups tomatoes (chopped), 1/4 cup chopped green pepper, ½ cup cracker crumbs, 2 tbsp melted margarine, 1 tbsp sugar, salt and pepper to taste. Sprinkle with some grated cheese and more cracker crumbs, dot top with margarine. Bake at 375 degrees 25 to 30 minutes.

Squash Casserole

4 cups cooked squash — 2 medium carrots, grated — 1 medium onion, chopped — 1 can cream of mushroom or chicken soup — 1 cup sour cream — cornbread dressing

Mash squash and mix with carrots, onions, soup, and sour cream. Spread layer of cornbread dressing in 13 x 9 inch casserole. Alternate layers with squash mixture, ending up with a thick layer of dressing on top. Bake at 350 degrees for 30 minutes. You can use any kind of squash, including zucchini, for this dish. If you are watching calories or pennies, you can replace the sour cream with any white sauce.

Bob’s Vegetarian Italian Sauce

shredded yellow squash and zucchini — minced onion and garlic — shredded carrot — spaghetti sauce (or tomato sauce and Italian spices)

Saute shredded zucchini, carrot, squash, chopped onion, garlic, until onions are clear. Add tomato sauce, simmer for at least a half hour, longer is better. Serve over pasta or rice.

Veggie Burritos

Cooked beans — shredded zucchini/yellow squash — chopped jalapenos — corn or flour tortillas — canned chilis and tomatoes — shelled peanuts (1/4 to ½ cup) — 2 cups cheese sauce — chopped onion and garlic — spices to taste (chili powder, cayenne, cumin) — tomato sauce or tomato soup

Saute shredded zucchini/yellow squash with onions, garlic, add peanuts. Add cooked beans, tomato sauce or soup, spices. Roll in tortillas and place in pan. Mix cheese sauce and canned chilis/tomatoes and pour over burritos. Bake 20 minutes at 350 degrees, or until it is hot throughout and bubbling. Variation: add shredded carrots.)

Potatoes SEVENTEEN Ways!

Boiled. Wash potatoes, leave skins on, leave whole or cut in large pieces. Boil in water in covered pot: whole, 30 to 40 minutes; cut up, 20 to 25 minutes.

Parsleyed. Mix chopped boiled potatoes with 1/4 cup melted margarine and 1/4 cup minced parsley.

Creamed. Combine thin or medium white sauce with boiled potatoes. Allow at least 1 cup sauce for four medium potatoes.

Au Gratin. Follow recipe for creamed potatoes, but use cheese sauce instead of white sauce.

Broiled. Cut cooked potatoes lengthwise in slices about 1/4 inch thick. Drizzle with melted margarine, sprinkle with salt and pepper. Broil until golden brown on both sides.

Cottage fries. Slice boiled potatoes. Heap slices into skillet coated generously withshortening. Sprinkle with salt and pepper. Brown slowly until crisp, turning as necessary.

Lyonnaise. Follows recipe for cottage fries, except add sauteed onion slices to the potatoes before frying.

Potatoes Anna. Melt 2 tbsp margarine in heavy skillet. Arrange thinly sliced or grated raw potatoes in 2 or 3 layers. Sprinkle each layer with salt and pepper, dot with butter. Cover, cover over low heat 15 minutes. Uncover, cook until tender and crispy brown on theb ottom.

French Fried. Cut potatoes into long strips. Let stand in cold water for at least 15 minutes. Drain and dry completely. Drop into hot melted shortening, deep enough so the fries float. Do not crowd pan, fry until tender and golden brown.

Country Fried. Cut potatoes in half, then cut each alf into two pieces. Slice thinly, deep fry. This particular kind of fried potato is particularly good inthe recipe for breakfast tacos.

Baked Fried. Arrange thin strips of raw potato in single layer in shallow baking pan which has been greased with margarine or shortening. Drizzle with more melted margarine. Bake in 400 degree oven 30 to 40 minutes until tender. Turn occasionally.

Potato Puffs. To four cups mashed potatoes, add 2 beaten egg yolks, stir, then add 2 beaten egg whites, stir, add ½ cup milk, 2 tbsp margarine. Spoon into 1-1/2 quart baking dish, bake at 350 degrees for 30 minutes until puffed and brown.

Puffed Potatoes in the Half Shell. Cut baked potatoes in half lengthwise. Scoop out potato, whip until fluffy with margarine, milk, seasoning, bits of cooked ham, minced onion, and then mound back into shells. Bake in 400 degree oven until tops are golden brown.

Scalloped. Arrange layers of thinly sliced potato in greased baking dish. Sprinkle each layer with salt, pepper, minced onion, dot with margarine. Pour hot milk over the potatoes, so it is within ½ inch of the top of the potatoes. Bake at 350 degrees about 1 to 1-1/4 hours or until potatoes are tender.

Mashed. Boil potatoes, drain water, break into chunks, add margarine and milk, beat/mash/whip until smooth, add salt and pepper to taste.

Golden Parmesan. Slice six large potatoes into small pieces. Mix 1/4 cup flour, 1/4 cup grated parmesan cheese, salt and pepper, in a paper bag. Put potatoes in bag and shake until coated. Melt margarine in large pan. Lay potatoes in one layer in the pan. Bake at 375 degrees for one hour. Turn two or three times while baking so all sides are browned. Sprinkle with parsley when nearly done.

Potato Deutscher

7 Potatoes — 6 slices stale bread — 2 eggs 1 tsp salt, pepper to taste — 2 cups milk — 1 cup sour cream

Grate the potatoes, rinse in cold water, and press dry. Soak bread in milk, beat in eggs and seasonings, and then stir in the potatoes. Pour into a greased dish, top with sour cream, and bake at 350 degrees for 45 minutes.

Olive Tiles

10 slices day old bread 1 cup chopped black olives

1 egg 1/4 cup chopped onion

2-1/2 cups grated cheddar cheese tabasco sauce to taste

1/3 cup oil (olive oil or melted better are best)

Beat the egg lightly and stir in the oil, onion, cheese, tabasco, and olives. Lay the slices of bread on a lightly oiled baking pan and spread with the topping. Bake for 15 - 20 minutes at 400 degrees.

http://www.justpeace.org/burger.htm

New Blog from Bob! http://bobaganda.blogspot.com
- the politics of local food, the local food cooperative movement, and the practicalities of using local foods in the kitchen.

This is a lot more than a fast food sandwich.

Hamburger is just about the best food value in the meat market. It can be fixed in a gazillion ways. Buy it in the mega-family packs and freeze any that you won’t be using in a day or so. For freezing purposes, small sandwich baggies (generic brand) are convenient. They hold about 1/3 to ½ pound, just the right portion for most of these recipes. Put the individual baggies of hamburger into a larger freezer bag or container before placing in the freezer. Remember that when handling fresh meat you must be scrupulous in your cleanliness. Wash your hands with soap before and after packing meat for the freezer, wash all surfaces and utensils used in hot soapy water. And remember, most of the recipes in this section can also be made with chopped leftover roast or ground turkey.

Easy Hamburger Dish

Hamburger -—— two medium potatoes -—— slices of raw onion -—— one can pork and beans -—— salt and pepper -——— one can of tomato soup

Brown some hamburger, drain grease. Slice two medium potatoes in the bottom of a casserole dish. Place slices of raw onion on this (broken into rings). Pour one can of pork and beans over this. Put hamburger on top. Salt and pepper to taste. Spread 1 can tomato soup over the hamburger. Bake in 350 degree oven for 60 to 90 minutes or until potatoes are done.

Cabbage Casserole

1 small head cabbage -—— ½ lb hamburger -—— 2 cups stewed tomatoes or sauce -—— salt and pepper -—— 1 cup chopped onion -—— 1/4 cup uncooked rice -—— 1 cup hot water

Cut cabbage into ten pieces. Place in bottom of casserole dish. Brown beef with onions and rice and drain. Pour mixture over cabbage and mix together a little. Mix other ingredients and pour over dish. Cover and bake in 350 degree oven for about 1 hour or until done.

Beef Potato Puff Bake

3 cups mashed potatoes —— chopped onion and parsley —— 3 eggs -—— 3 cups cooked hamburger -—— 1 cup milk or gravy —— salt and pepper

Cook onion and parsley in margarine until onion is limp, mix meat, potatoes, gravy, salt and pepper. Separate the eggs, add the egg yolks, mix well, then add the egg whites, mix well. Pile lightly into a greased baking dish and bake in 350 degree oven for one hour. Serve.

Hamburger and Dumplings

½ lb hamburger -—— 1 chopped onion -—— 1 can vegetable soup —— salt and pepper -—— 1 cup cooked beans -—— 2-1/4 cups water -—— 2 sliced potatoes ——— dumplings

Brown meat and onion, drain fat. Add soup, potatoes, water, simmer until potatoes are almost done. Add dumplings, cover, cook until dumplings are done.

Chicken and Dressing Without the Chicken

½ lb ground beef —— 1 egg, beaten -—— chopped onion -—— 1 can chicken noodle soup -—— 2 cups dry bread cubes -—— 1 cup milk —— ½ tsp sage -—— salt and pepper

Mix all ingredients together. Turn into greased casserole dish and bake at 325 degrees for 40 minutes.

Cabbage Pocket Burgers

½ lb hamburger -—— 3 cups shredded cabbage -—— salt and pepper -—— 1 cup cooked rice -—— ½ cup chopped onion -—— 2 cup water ——— bread dough

Make your favorite recipe of bread dough (using 6 to 7 cups of flour). After first rising, divide the dough in half, cut each half into nine pieces. Roll each piece out so it makes a small thin circle of dough. Put about 2 tablespoons of the meat/cabbage mixture in the middle of each piece of dough, fold the corners together and pinch the edges to seal. Bake on greased cookie sheets at 375 degrees for 30 minutes. To make the meat mixture: brown meat, drain grease, add onion, salt, pepper, cabbage, and 1-1/2 cups water. Simmer for about 20 minutes (until the water is gone). Add cooked rice. Let cool before you put onto dough. Variation: make one large “pocket” instead of individual ones (divide dough in half, roll each into rectangle, one for the bottom, one for the top, after filling, pinch ends together. Use fried potatoes in place of rice. Add a beaten egg to the meat mixture or to the dough. Add a tablespoon of sugar to the cabbage and meat while it is cooking.

Burger Noodle

½ lb hamburger -—— ½ lb noodles -—— cream of mushroom soup -—— frozen vegetables (1-2 cups) -—— ½ chopped onion -—— 1 cup beef stock -—— 1 cup milk -—— 1/4 lb cheese -—— 2-3 cloves garlic, minced -—— 2 tbsp flour

Fry hamburger, drain grease. Add vegetables, onion, garlic, and ½ cup stock. Simmer about five minutes. Stir in flour. Mix ½ cup stock and 1 cup milk, stir into meat mixture. Add sop and cheese. Heat until the cheese is melted and sauce is thickened. While this is cooking, boil noodles according to package directions and drain. Mix everything together. Optional: finish in 350 degree oven for about 15 - 20 minutes, topped with crumbled crackers mixed with some melted margarine. Variations: add chopped jalapenos. Use copped leftover roast and gravy. Add 1 cup barbecue sauce (if using barbecue sauce, don’t add mushroom soup; use cream of tomato in place of mushroom soup.

Meat Pie

½ lb hamburger -—— 2 cups frozen vegetables —— cream of tomato soup —— 2 cups beef stock or water with bouillon -—— onions and garlic —— pie crust and top

Fry burger, drain grease. Add onions, garlic, vegetables, ½ cup stock. Simmer five minutes. Stir in two tablespoons flour. Add 1-1/2 cup stock or water with beef bouillon dissolved in it, ½ cup milk, cream of mushroom soup. Pour into unbaked pie crust and top with more pie crust dough (like you were making an apple pie). Bake until crus is done, about 20-30 minutes. Variations: pour into pie pan, top with biscuits, bake until biscuits are done. Add cheese. Use leftover roast. And yes, jalapenos are good here too.

Oklahoma Chowder

½ lb hamburger —— 1 can tomato sauce —— noodles -—— cheese (optional) -—— can of peas, drained -—— onion -—— chili powder

Brown beef and onion, drain grease. Cook noodles and drain. Mix together with other ingredients and put cheese on top. Bake at 350 degrees until cheese melts.

Cheeseburger Pie

½ lb hamburger —— 1-1/2 cups milk-—— 1/4 cup chopped onion ——— 2 tbsp margarine -—— 3 eggs —— cheese -—— sliced tomatoes —— salt and pepper to taste

Heat oven to 400 degrees and grease a 10 inch pie pan. Cook hamburger with onion, drain grease. Add salt and pepper, spread in pie plate. Melt margarine, mix with flour, milk, and eggs (make sure mixture is smooth). Pour onto hamburger in pie pan. Bake 25 minutes at 400 degrees. Remove from oven, top with sliced tomatoes, sprinkle with cheese. Bake another five to eight minutes, until cheese is melted. Cool five minutes before eating. Variations: shred carrot and/or zucchini and add to batter. Eliminate hamburger, use beans instead, or in addition to hamburger.

Oklahoma Swedish Meatballs

2 cups bread crumbs -—— 1/4 cup minced onion —— ½ lb hamburger -—— 1 cup beef stock -—— 1-1/2 cups milk -—— 1 egg, beaten —— salt and pepper —— 1 tbsp flour -—— cream of mushroom soup.

Soak breadcrumbs in ½ cup milk. Add onions, meat, egg, and seasonings. Mix thoroughly (it is easiest to use your hands). Shape into 1 inch balls. Fry in oil until lightly browned on all sides. Remove meatballs, add the flour to the fat and blend. Add beef stock, 1 cup milk, cream of mushroom soup. Cook and stir over medium heat until sauce is smooth and thickened (about 2 minutes). Add meatballs, cover and simmer for 15 minutes. Serve meatballs and sauce over Rice Stuffing.

Hamburger Gravy

1/4 lb hamburger —— milk -—— flour -—— salt and pepper

Fry hamburger, drain fat, measure back into meat 3 tbsp of hamburger fat, add 4 tbsp. flour, stir, add 2-3 cups of milk. Cook over medium heat until thickened. Serve over rice, toast, or biscuits.

Creamy Beef and Macaroni

½ lb ground beef —— 2 cans tomato sauce (15 oz cans —— 2 cups uncooked macaroni -—— ½ cup mayonnaise.

Cook and drain macaroni. Brown the hamburger, drain grease. S tir in tomato sauce, add spices (as desired), add mayonnaise and cooked macaroni. Heat thoroughly, don’t boil, stirring occasionally, sprinkle with cheese and serve.

Howdy Neighbor Casserole

½ lb hamburger —— 2 cup chopped celery —— 2 cups thinly sliced potatoes —— 1 can red kidney beans -—— 1-1/4 cups beef stock or water -—— 1-1/2 cup chopped onion -—— 2 tsp chili powder -—— 1/3 cup uncooked rice —— 1 can tomato soup

Cook hamburger until it starts changing colors, add celery, chili powder, onion. Cook until mixture is browned, drain grease. Add potatoes, rice, undrained can of kidney beans, tomato soup, water or stock. Bring to a boil. Pour into a 3 quart casserole. Cover and bake in a 350 degree oven for 40 minutes.

Shepherd’s Pie

Mashed potatoes —— ½ lb hamburger -—— 1 chopped onion -—— frozen vegetables (1-2 cups) —— creamed corn (optional) —— cream of mushroom soup (optional) —— 1 cup beef stock -—— 1/4 lb cheese (3-4 slices) -—— garlic, minced -—— 1 cup milk -—— 2 tbsp flour

Make mashed potatoes. Fry burger and drain grease. Add onion, garlic, vegetables, and ½ cup stock. Simmer five minutes. Stir in two tablespoons of flour. Mix ½ cup stock, 1 cup milk, stir into meat/flour mixture. Add soup, cheese, and creamed corn. Place in a casserole dish (you can also use a cast iron skillet). Put mashed potatoes on top, covering the entire pan. Bake in 350 degree oven for about 20 minutes. Variation: mix one cup cooked rice with mashed potatoes.

Burger Rice

½ lb hamburger —— 1 cups uncooked rice —— 2 cups frozen vegetables —— onion —— cream of mushroom soup —— garlic, minced -— 1 cup beef stock —— Mexican spices to taste —— 1 can chilies and tomatoes —— cream of tomato soup or tomato sauce

Cook rice with bouillon in the water. In separate pan, fry burger, drain grease. Add chopped onion and garlic, vegetables, ½ cup stock and canned chilies and tomatoes Simmer five minutes. Add soup and cheese, ½ cup stock, stir until cheese is melted. Mix meat sauce with rice. Variations: replace rice with any kind of cooked pasta, or serve meat sauce over baked potatoes.

Burger Macaroni

Prepare the same as Turkey Macaroni, but substitute 1/4 to ½ lb fried and drained hamburger for the turkey. An additional variation is to add 1 can chilies and tomatoes and a can of cream of tomato soup in place of the creamed corn and cream of mushroom soup.

Burger Potato

Potatoes -—— ½ lb hamburger —— creamed corn (optional) -— frozen vegetables (1-2 cups) -—— cream of mushroom soup —— chopped onion —— 1/4 lb cheese —— 1-1/2 cups beef stock

Slice potatoes in half and boil for ten minutes. Fry hamburger, drain grease, add vegetables, onion, ½ cup stock. Simmer five minutes. Stir in two tablespoons flour, add 1 cup milk and 1 cup stock, add soup, corn, and cheese. Slice potatoes and add to mixture in casserole dish. Cook 30 minutes in 375 degree oven. Variations: add chopped jalapenos. Use fried potatoes in place of boiled.

Beefy Rice Casserole

½ lb hamburger —— chopped onion —— 2 cans cream of mushroom soup —— salt and pepper —— 1 cup uncooked rice —— frozen vegetables

Fry meat, drain fat. Add seasonings and onions, cook until onions are clear. Add soup and uncooked rice, plus two cups water or beef stock. Bake in 350 oven until rice is done. Variations: use cream of tomato soup instead of mushroom soup, use chili powder and cumin to season.

Meatball Garden Skillet

½ lb hamburger —— 4 tbsp flour -— 1 egg —— 1/4 cup milk -— 1/4 cup chopped onion -—— 1 cup bread crumbs —— 1-1/2 cups beef stock —— 2/3 cup water —— 3-4 potatoes, cut in chunks —— 3-4 carrots, sliced —— 1 tbsp margarine -—— salt, pepper, minced garlic or garlic powder

Combine hamburger, bread crumbs, 2 tbsp flour, salt and pepper, egg, milk, and 1/4 cup chopped onions. Form mixture into meatballs. Brown in 1 tablespoon of margarine in a hot skillet. Take out meatballs. Blend 2 tbsp of flour with margarine in skillet, add beef broth and water. Cook, stirring constantly, until mixture thickens. Add potatoes, carrots, sliced onions, meatballs. Cover skillet, reduce heat, simmer 30 to 35 minutes until vegetables are tender.

Sloppy Joes

1 lb hamburger —— 1 small onion —— ½ cup ketchup —— 1/4 cup water or beef stock —— 1 tsp chili powder —— 1 tbsp Worcestershire sauce -— 1 tbsp mustard —— salt, pepper, ground red pepper

Fry hamburger and onion and drain grease. Add the rest of the ingredients and simmer over low heat about one hour.

Hobo Hash

2 tbsp margarine —— 1 cup diced onion -—— ½ lb hamburger -— ½ cup uncooked rice —— 2-3 cubed potatoes —— 1/3 cup diced celery —— 2 cans red kidney beans (not drained) —— 1 can tomato sauce (15 ounce) —— 2 cups water or beef stock —— 2 tbsp Worcestershire sauce -— salt and pepper

Pour melted margarine in casserole pan. Add the next six ingredients, one at a time, building up layers. Mix the water (or stock, tomato sauce, Worcestershire sauce, and salt and pepper together and pour over meat mixture. Bake for 3 hours at 300 degrees.

Easiest Casserole

Hamburger — chopped onion -— tomato soup -— green beans (drained) —— mashed potatoes —— cheese (optional)

Fry hamburger, drain fat. Put in casserole, and add green beans, cheese, and tomato soup. Mix together. Place mashed potatoes on top. Bake at 350 degrees for 25 minutes.

Calico Beans

½ lb hamburger -— 1 medium onion, sliced/diced —— 1 can lima or great northern beans -— 1 can kidney beans —— 2 tbsp mustard —— 1 can pork and beans -— 4 slices bacon, fried crisp and crumbled —— 2 tbsp vinegar -—— ½ cup ketchup —— 1/4 to ½ cup brown sugar.

Drain the beans (you can also use about 4 cups of any cooked beans), save the liquid for use in a casserole later in the week. Brown the meat and onions in a skillet, drain the fat. Mix beans and bacon, add to beef and onion. Combine vinegar, ketchup, mustard and sugar, add to meat mixture, stir until mixed thoroughly. Bake in casserole for one hour at 325 degrees.

Barbecued Beef and Beans

½ lb hamburger -— 1 can pork and beans -— 1 can chili beans -— chopped celery -— 1 tbsp Worcestershire sauce -— 1/4 tsp hot chili sauce -— ½ cup sliced onions —— ½ cup ketchup -— 2 tbsp vinegar —— grated cheese —— salt, pepper, paprika —— 2 tbsp brown sugar

Brown beef and onions, drain fat. Add the remaining ingredients, mix well. Pour into 1-1/2 quart casserole, bake for 25 to 30 minutes. Sprinkle cheese on mixture before baking (optional).

Quick and Easy After Work Dinner

½ lb hamburger -— 1 can vegetable soup —— 1 cup cooked rice

Brown hamburger, drain fat, add salt and pepper, soup and rice. Stir, heat, and serve.

California Spaghetti

½ lb hamburger —— 1 can tomato soup —— ½ soup can water or beef stock -—— garlic, salt, pepper —— ½ chopped green pepper —— 1 can mushroom soup -—— 1 lb spaghetti —— grated cheese.

Brown hamburger with green pepper, drain fat. Mix together soups, salt and pepper, water, cheese and garlic. Add hamburger and green peppers, stir in cooked and drained spaghetti. Put in 9 by 13 inch pan and sprinkle with cheese. Bake for 30 minutes at 350 degrees, or until heated throughout and bubbly.

Enchamalie Pie

½ lb hamburger ——— 1 cup cooked rice -—— 2 cups cooked beans —— flour tortillas -—— 1 can tomato sauce (8 oz) —— 1/3 lb shredded cheese -—— chopped black olives (optional)

German Beefsteak

1 cup crumbled dried bread —— 1/3 cup milk —— 1 lb hamburger —— 1 egg beaten —— 1 tbsp minced parsley (optional) —— 1 small onion, minced —— salt and pepper

Soak bread in milk until soft, add meat, salt, egg, parsley, and onion. Blend with fingers until smooth, form into patties. Fry until browned on both sides. Serve on buns or with a sauce. Note: this is the original hamburger recipe, as invented in Hamburg, Germany.

Your Basic Meatballs

1 lb hamburger — 2 eggs, beaten -— salt and pepper —— 3 slices dry bread, crumbled -—— 1/3 cup milk or beef stock.

Soak dried bread in milk for at least 15 minutes. Blend all ingredients well, knead and form with fingers into smooth round balls of desired size. Cook in broth or sauce according to your favorite recipe (usually 20 - 30 minutes). Makes about 70 small meat balls, or about 35 one inch meatballs. When cooking in a sauce, it is usually best to lightly brown the meatballs in oil before adding to the sauce.

Meatball Casserole

1 recipe Your Basic Meatballs -—— 4 slices bacon —— 1 medium onion, thinly sliced -—— 2 tbsp ketchup —— sliced mushrooms (optional) —— ½ pound noodles —— cream of mushroom soup —— 1/4 tsp each of thyme and oregano

Prepare meatballs, adding thyme and oregano to the meat mixture. Fry bacon slices until crisp, remove from pan. Saute meatballs in bacon fat until browned on all sides, remove. Add sliced onion to pan, cook until soft and lightly browned. Add mushrooms to onions. Cook noodles, drain, place noodles, onion-mushroom mixture, and meatballs in layers in 1-1/2 quarter casserole. C combine soup, ketchup, salt and pepper, add 1/4 cup water (or beef stock or liquid from canned mushrooms) and pour over other ingredients. Crumble bacon, sprinkle over top. Cover casserole dish and bake in 375 degree oven until sauce is bubbling (about 45 minutes).

Cornbread Meatloaf

Bacon ends and pieces — 1 onion — ½ lb hamburger — 1-2 cups cooked beans, or canned beans — 1 cup shredded cheese (optional) — cornbread batter — cream of tomato soup — spices to taste (such as chili powder, ground red pepper, cumin)

Fry bacon and remove from pan, cutting it in pieces. Chop onion and fry until light brown. Add hamburger, fry, drain grease. Add bacon pieces to hamburger/onion mixture, pour soup over it and add ½ can water or beef stock, beans, mix well. Simmer this mixture slowly about 30 minutes, stirring often. If it gets thick, add a little water. Add cheese, stirring well. Put in casserole dish (or if you are using a cast iron skillet, leave in pan) and pour your favorite recipe of Corn Bread batter over the top. Heat in 400 degree oven until cornbread is done, about 20-30 minutes. Variations: For vegetarian, eliminate bacon and hamburger and use extra beans. Add can of hot dog chili sauce to meat mixture.

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