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

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

[nw_arizona_granny]

SUBSTITUTIONS IN CHINESE COOKING

Here are some food substitution suggestions for ingredients commonly
used in Chinese cooking.

Agar-agar (An Asian gelatin substitute that doesn’t require
refrigeration) Substitute: Gelatin Bamboo Shoots

White cabbage Bok Choy Substitute: celery or Swiss chard

Chili Sauce Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp.
vinegar, 1/4 tsp. cinnamon, dash of ground cloves and allspice**

Chinese five-spice powder Substitute: Equal amounts cinnamon, star anise,
cloves, fennel, and Szechuan Peppercorn. If Szechuan peppercorns aren’t
available, use freshly ground black peppercorns

Cilantro or Coriander (Chinese parsley) Substitute: Parsley (for decoration
only, not taste) Can add dash lemon juice

Coconut Milk Substitute: whole milk in equal amounts, if possible with
coconut extract.
For coconut cream, substitute half and half or whipping cream (with
coconut extract if possible).

Galangal (used in Thai Cooking) Substitute: Fresh ginger Fresh Ginger
Substitute: Candied ginger

Garlic Cloves Substitute: 1/8 tsp. garlic powder

Hoisin Sauce Substitute: Equal amounts ketchup and molasses. Also, sweet
bean sauce.

Hot Red Chili Substitute: Crushed red pepper

Lemon Grass (Used in Thai Cooking) Substitute: Zest of a lemon

Lotus Root flour Substitute: Cornstarch (Cornflour)

Mushrooms ( Straw, Clouds Ear) Substitute: Fresh mushrooms (the taste
will be different)

Oyster Sauce Substitute: Soy sauce Rice Wine Vinegar (also called Rice
Vinegar) Substitute: Dry sherry, white wine vinegar, malt vinegar

Sesame Oil Substitute: 1 Tbs. Sesame seeds fried in 1/2 cup vegetable
oil Soy Sauce Substitute: Japanese tamari or Worchester sauce.

Water Chestnut Substitute: Jicama (commonly found in the Southern United
States)

[nw_arizona_granny]

HOT AND SPICY CUCUMBERS

serves 4

2 medium cucumbers
1 tablespoon soy sauce
half teaspoon salt
2 tablespoons sugar
2 tablespoons corn oil
1 large garlic clove, lightly crushed with a cleaver
4 dried hot chili peppers
half teaspoon ground Sichuan peppercorns
1 tablespoon distilled white vinegar

Wash and dry the cucumbers, but do not peel them. Trim off the ends and
cut in
half lengthwise. Remove the seeds and cut each half lengthwise into 4 long
strips and then cut each strip into 3 inch lengths. Have the soy sauce, salt
and sugar measured and ready near the stove.
Heat a wok until it is hot and add the oil. Turn the heat to low. Add the
garlic and chili peppers, starring and pressing the spices against the
wok to
release their flavors. Stir fry until the garlic is lightly brown and the
peppers turn dark brown. Add the Sichuan peppercorns.
Turn off the heat and add the cucumbers. Stir-fry for about 30 seconds,
or until
the cucumber skin turns bright green. Sprinkle the soy sauce, salt and sugar
over the cucumbers. Continue stirring until the sugar is dissolved, then
pour
the contents of the wok into a bowl. Refrigerate until thoroughly
chilled. Stir
the cucumber slices a few times while chilling.
Remove the cucumber slices from the sauce and transfer to a serving
dish. Add
the vinegar. Toss well and serve.

[nw_arizona_granny]

Simple Mickey D’s Sauce Recipe

3 tablespoon 1000 Island Dressing (Kraft) *Same as used on Reuben
Sandwich

1/3 cup REAL mayonnaise (Kroger Brand)

1 teaspoon sugar

1-1/2 tablespoon Vlasic brand DILL relish.

Mix it, put your finger in it, taste it. Wa-laa! I’m sure you will
like it.

Stir prepared sauce in with 3/4 cup shredded lettuce and

1/8 cup shredded green cabbage, add a cooked beef patty and one slice
Kraft American cheese to each burger on a Sesame seed bun.

Makes enough sauce for 6-7 burgers

[nw_arizona_granny]

http://tech.groups.yahoo.com/group/AnHerbGarden/message/22228

Cilantro Lime Herb Butter

An herbed butter is a great way to dress up corn-on-the-cob, veggies of all
kinds, chicken, fish, prawns, pork, steak, you name it. Here’s an herb butter
recipe, Southwestern style, with cilantro and lime. Do you ever make herbed
butters? If so, what’s your favorite combo?

Cilantro Lime Herb Butter Recipe Ingredients
2 Tbsp unsalted butter, room temperature (slightly softened)
2 Tbsp chopped cilantro, packed
1 Tbsp fresh squeezed lime juice
1/4 teaspoon salt

Method
Mix together butter, cilantro, lime juice, and salt in a small bowl. Serve as
is or save for later.
If you save the butter for later, wrap it up in plastic wrap in the shape of a
log and refrigerate until stiff. To use, just unwrap and slice from the butter
log.
Serve with corn-on-the-cob or over your favorite fill-in-the-blank.

[nw_arizona_granny]

You are welcome.

LOL, that is one that I posted for myself to make one of these days.

Take a look, there are all kinds of recipes in this thread and other tips on gardens and surviving.

You are welcome to join in.

[trisham]

Thanks!

[nw_arizona_granny]

CROCKPOT MEATLOAF

1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes

Place the milk and the bread in a large mixing bowl, and let stand until the bread has absorbed all the milk.
With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it.

Beat the eggs slightly; then grate the onions into the eggs. Add salt, pepper and mustard. Mix the eggs into the beef.

Shape into a round cake and place in the slow cooker.

Drain the tomatoes, and place them on the meat. Cover and cook on low for 5 to 7 hours.

[nw_arizona_granny]

The Scoop on Flour

Unbleached flour = an all-purpose flour without the bleaching agents. Unbleached flour is not as white as all-purpose flour; therefore, baked products such as white bread will have a creamier color.

Self-rising flour = an all-purpose flour with baking owder and salt added.

Cake flour = milled from select soft wheat and is especially suited for baking fine-textured cakes as well as biscuits and pastries. Substitute cake flour for all-purpose flour by increasing the flour amount by 2 T. per cup.

All-purpose flour = a blend of select hard and soft wheats which makes it suitable for all types of baking. Bleaching agents are used in small amounts to whiten the flour and improve baking results. If using all-purpose flour in recipes callin for self-rising flour, add 1 1/2 t. baking powder and 1/2 t. salt for each cup of flour.

Bread flour = an unbleached flour made from special blend of wheats higher in protein than all-purpose flour. Protein produces gluten, which gives structure to baked products made with yeast. Bread flour is suitable for quick breads and cookies but least suitable for cakes and pastries. It is the ideal flour for a bread machine because it is high in gluten-forming proteins.

Whole wheat flour = a medium-fine granulation from the complete wheat kernel. Do not sift, because sifting the flavorful, nutritious particles will be lost. You can incorporate whole wheat flour into recipes that call for all-purpose flour by using half whole wheat flour and half all-purpose flour.

Wondra flour = is an all-purpose flour that mixes instantly in liquid. While it can be substitute cup for cup in recipes calling for all-purpose flour, it is most often used in gravies and sauces.

[nw_arizona_granny]

http://tipnut.com/quick-tips-for-the-kitchen/

50 Quick Tips For The Kitchen

Picture of Whisk - Tipnut.com

1. Strawberry Tip: Wash freshly picked strawberries & then take a wide plastic straw and insert it at the bottom of a strawberry–then push the stem out. This was previously published as a feature tip on Tipnut for Ask Your Neighbor - Helpful Household Tips.
2. Measuring Tip: Rinse measuring cup in hot water before using syrup, oil, etc. Will pour out clean and not stick to cup. This was also mentioned in the 45 Cooking & Baking Tips - A Collection Of Timeless Wisdom tip list.
3. Sugar In Fruit Pies: When making pie, sprinkle the sugar under the fruit instead of on top. This prevents pie from boiling over.
4. Baking Fruit Pies: Cut four small slits into top pie crust and stand one piece of tubed pasta into each slit (choose pasta at least 2 or 3 inches long–cannelloni and cut ziti work well). The juices will bubble up the pasta ‘pipe’ and back down into the pie–instead of running all over your oven. Once pie has finished baking, remove pasta.
5. Pie Dough Rolling: Try rolling pie dough between two sheets of waxed paper, the dough is easier to manage and doesn’t stick to the table or your rolling pin. Once the dough is in the desired shape and thickness, peel off the waxed paper and place directly in the pie plate. Cut off the excess. This was also included on the 45 Cooking & Baking Tips - A Collection Of Timeless Wisdom page of tips.
6. Bigger Cakes From Mixes: To make a bigger cake from a mix, add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder. *Found on loose page from an old cookbook. This was also included on the 43 Cake Baking Tips & Tricks page.
7. Icing Cakes: For one layer cakes, turn the cake upside down before icing so that the top is perfectly flat and even. When icing two cake rounds or squares, place a layer of frosting on the top of one round, then place the other round upside down on top for a perfectly flat top. If the cake rose high and uneven in the middle when baking, you may need to slice a bit off across the top to lay it flat. This was also included on the 43 Cake Baking Tips & Tricks page.
8. Neatly Cut Fudge: Use a pizza cutter to easily slice through flats of fudge and candy squares. Make sure the baking has been chilled or thoroughly set before cutting. The process is fast and easy and the result is nice, neat squares.
9. Freeze Cookie Dough: Try preparing a few batches of cookie dough at once and freezing the extra that you won’t be baking that day. You can roll the dough in logs first before freezing (wrap the dough really well) and then just slice off and bake what you need whenever you crave freshly baked cookies.
10. Soften Butter: A few different methods for speeding up the process of getting soft butter right from the fridge (without melting it): Grate the butter into a bowl–comes down to room temperature faster; Microwave for a few seconds at a time–watch closely because you don’t want to zap it too long; Cut butter into squares and put them into a bowl, insert bowl in a pan of warm–not hot–water.
11. Remove Dough Quickly From Hands: Keep a small bowl of cornmeal nearby while kneading and working with dough. If you need to quickly answer the phone, the door, or rescue a runaway toddler while your hands are full of sticky dough, rub dry cornmeal on your hands. This removes dough faster than washing your hands in soap and water.
12. Mashed Potato Warmer: Is there ever enough stove top space when preparing large meals (like at Christmas or Thanksgiving)? Here’s a way to get the mashed potatoes done early and out of the way: Prepare your mashed potatoes an hour or two before serving the meal and store them in the slow cooker (on low heat). Serve with the rest of the meal and they’re still hot and tasty :).
13. Fluff Up Mashed Potatoes: Try adding a healthy pinch of baking powder to the potatoes when mashing them. For fluffier mashed potatoes, use an electric mixer to whip air into them. Any other additions? Me, I’m a real butter and splash of milk potato masher-er ;).
14. Mixing Raw Hamburger: If you can’t stand mixing raw hamburger by hand and the wooden spoon just won’t do, try covering each of your hands in a clean plastic bag (or baggy) and dig in. The plastic bags will still give your hands and fingers free movement, yet keep them free from raw meat contamination. Did you know: Meatloaf aficionados declare that the ingredients must be mixed by hand or the meatloaf is doomed? Check out these favorite tasty meatloaf tips.
15. Grilled Cheese Sandwiches: Try slathering mayonnaise on the outer sides of the bread instead of butter when making grilled cheese sandwiches. Makes a nice and crispy sandwich as well as tastes delicious. Another favorite addition of mine is chopped green onions melted in the sandwich with the cheese. Sweet, at least the green onions are healthy! If you have a favorite twist to Grilled Cheese sandwiches, please share and add them below. I’m officially hungry now ;).
16. Cabbage Salad Kicker: To take a cabbage salad “out of this world” add chunks of banana just before serving. *Found on a loose page from an old cookbook. Cabbage Salad would be Coleslaw I believe. My mother-in-law always made hers with slivers of apple mixed in with the coleslaw (delish!). Bananas? I’m hesitant to try this lol. If you do, please let me know how it turns out.
17. Greaseless Griddle Cake: When making griddle cake grease the pan for the first cake. After that rub a piece of raw potato over hot griddle instead of greasing. The cakes brown nicely and there will be no smoke. *Found on loose page of from an old cookbook.
18. Slicing Meat Thin: If you need really thin sliced meat when cooking stir-fry recipes or other dishes, try partially freezing the meat before making your cuts. This will make the meat easier to slice very thin since it will hold firm while slicing, no more uneven cuts from the raw meat mushing underneath the knife blade.
19. Stop Meat Edges From Curling: When grilling steaks or frying up pork chops, sometimes the edges can curl and the meat no longer sits flat in the pan or on the grill. To help prevent that, just cut a slit in the fat along the edge of the meat every inch or so before cooking.
20. Baking Soda Meat Tenderizer: You can use baking soda as a meat tenderizer. Two different ways to do this: Sprinkle baking soda all over the meat, rub it in a bit and then let sit (refrigerated) for several hours. You could also make a baking soda/water paste and slather it over the meat. Let it marinate for several hours. Rinse meat before cooking to remove all the baking soda.
21. Baking Soda Test: Do you have an old box of baking soda in the pantry and you’re not sure whether or not it’s still good? Fill a small cup half full with vinegar and drop a teaspoon of baking soda in it. If things start fizzing, the baking soda is active.
22. Fresh Fruit & Veggies Washing Tip: Sprinkle wet fruit and veggies with baking soda then gently scrub and rinse. This cleaning method safely removes dirt and residue off produce. This was part of Tipnut’s Arm & Hammer week.
23. Prevent Bacon Spatters: Bacon can be quite a messy item to prepare, try lightly dusting the bacon with flour before frying. This helps prevent the spatters and meat shrinkage.
24. Veggie Roasting Racks: Try roasting a chicken or roast on top of long slices of celery or carrot sticks. The vegetables act like a roasting rack plus add flavor to the meat. You can eat the vegetables too, yum! Not only do the veggies work well as a roasting rack, there’s one less item to wash ;).
25. Potato Flakes Thickener: Add dried instant potato flakes to homemade soups and sauces to thicken the consistency. This won’t change the flavor at all and is a sure trick when a dish sauce turns out too watery or thin.
26. Natural Peanut Butter Storage: Here’s a tip sent in by reader Beth: Regarding natural peanut butter, the type that separates after it sits for a while. Store the unopened jars in the cabinet upside down. The oil will want to rise to the top again and will pass through the solid part to do so, basically stirring itself! Great tip! Thanks for sharing that Beth :)!
27. Flour Bugs: Keep a couple bay leaves in the flour canister to help deter the bugs (flour Weevils) congregating in their favorite hangout. You can toss the leaves loose in the flour or make a rough pouch out of one layer of cheesecloth to keep the leaves separated from the flour. Another tip is to tape the bay leaves to the inside of the lid. Always try to keep flour and other grains in air tight containers, this will help keep pantry pests out.
28. Squeezing Lemons For Juice: For those who suffer from arthritis or hand pain, use a nutcracker to mangle and squeeze wedges of lemons to juice them. Otherwise jab a fork into the fruit flesh, squeeze both ends of the wedge together (towards the fork) and then twist the fork every which way. Lots of juice!
29. Herb & Spice Storage: To help preserve flavor, herbs and spices are best stored in airtight containers, out of sunlight and away from heat sources. Store the jars and containers in the pantry or a cupboard. Keeping spices and dried herbs in cute glass jars over top of the stove is a popular practice, but it does negatively affect the flavor of your spice collection.
30. Make Your Own Celery Flakes: Instead of cutting off the leafy tops of celery and tossing away, try making your own celery flakes. Simply wash and dry the leaves well, place in oven at 180° F. until crispy dried (a few hours), crumble and store in an air tight container. Use the celery flakes in cooking dishes such as soups, stews, stuffing and anything else you’d like to add a little flavor.
31. Crystalized Honey Fix: If your honey has crystalized, place the bottle or container in a pot full of hot water and let it sit for about 1/2 hour or until the honey is melted. Stir the honey well and the crystals will be gone.
32. Soften Marshmallows: Slice open the top of a marshmallow bag then place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows you need as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
33. How to Keep Cookies Soft: Keep cookies moist and chewy by throwing a few slices of apple in your cookie jar to keep cookies soft. Don’t do this if you like crispy or crunchy cookies ;).
34. Lunch Box Notes: When packing lunch for your child, include a little note just for them to brighten their day while they’re at school. I learned this tip from my son, when he was younger he let me know his friend had nice notes from her mom in her lunch every day–I’d say kids look forward to getting them ;).
35. Use A Pastry Brush To Butter Baking Pans: Use soft butter and a pastry brush to grease decorative cake pans, bundt pans and muffin tins. The brush makes it much easier to get into all the grooves. Martha’s Good Things for the Kitchen booklet also suggests to butter the top of muffin pans between the cups as it helps remove the baked muffins easier. This was also included on the 43 Cake Baking Tips & Tricks
36. Reuse Butter Paper Wrapping: Save the paper or foil wrap from blocks or squares of butter and use them to grease baking pans. Keep the paper refrigerated in a separate baggy. Not only do they do an effective job buttering the pans, it also puts to good use something we often toss freely.
37. Muffin Tin Use: After stuffing peppers and tomatoes, arrange in a muffin tin before sticking them in the oven. They’ll stay upright and keep their shape perfectly! You could also do this with baked apples or other round or stuffed items.
38. Fill Empty Muffin Tins With Water: If your muffin or cupcake recipe doesn’t fill all the spots in your muffin pan, fill the empty places 3/4 full with water. This will help protect those slots from darkening or getting scorched.
39. Easily Color Shredded Coconut: If you’d like to color shredded coconut for toppings on cakes and desserts, simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted. This was also mentioned on the 45 Cooking & Baking Tips - A Collection Of Timeless Wisdom page.
40. Add Flavor To Cooked Vegetables: Toss in a bouillon cube or two to the boiling water instead of salt when cooking vegetables. Adds a delicious flavor to the veggies. Another alternative is to add a couple roughly halved cloves of garlic to the boiling water, then lightly tossing veggies in butter once cooked. This was also mentioned in the 45 Cooking & Baking Tips - A Collection Of Timeless Wisdom page of tips.
41. DIY Non-Slip Bowls: No need to buy expensive mixing bowls with rubber bottoms–just set a bowl on top of a damp cloth and no more worries about it sliding around while you’re mixing something.
42. Cheesecloth In A Pinch: If you’re out of cheesecloth you can use a sheet of paper towel or a coffee filter to line a colander or strainer and then strain liquid. Single use only and you may have to do in batches.
43. Open Tight Lid Jars: If tapping around the lid with a knife won’t loosen a jar lid, try putting on a pair of latex gloves then twisting the lid off. This gives a good grip that won’t slip. Another helper: cut a square of leftover nonslip shelf liner and keep that on hand to unscrew lids.
44. Separate Eggs With A Funnel: If you don’t have an egg separator and need just an egg white or yolk for a recipe, you can use a small kitchen funnel. Crack the egg gently then break into the funnel. The white of the egg will flow through the funnel leaving the yolk behind. No funnel? You could also clip a corner off a ziploc bag and use that as a funnel. Make sure to place the funnel inside a glass so the egg white is contained ;).
45. Reuse Nylon Mesh Bags: If you buy veggies that are bagged in nylon mesh, you can use that mesh for various cleaning jobs around the house and yard. Just wad up the bag and use it as a scrubber.
46. Finding Broken Glass Under Soapy Water: If you break glass in soapy water while doing dishes, to prevent cutting yourself while looking for it you can use a tall clear drinking glass or a wide clear glass bowl–keeping the top part above the bubbles, push the glass into the water and use it as a lens to look around and find the broken pieces.
47. Protect Cookbooks & Recipes: Recipe cards and cookbooks getting a little grungy and marked with goop? To prevent this from happening or the damage from getting worse, place the cards and cookbooks in a clear plastic bag first before using them to prepare a dish. This will keep them from getting smudged up with gooey fingers, yet still be perfectly readable when doing a quick check on a measurement or instruction.
48. Extra Oven Rack: Take out the extra oven rack when baking and you can use it for the cooling rack. Works for cakes, cookies, hors douvres, whatever you like. If you’re baking smaller items that might fall through, simply cover the rack with tinfoil first (fold foil tightly over the edges). Works like a charm!
49. Put Out A Stove Top Grease Fire: Douse the fire heavily with salt or baking soda. Turn off the heat as soon as it’s safe to do so without being burned. This is a great way to use expired baking soda or the boxes you just replaced in the fridge, keep those in the cupboard beside your stove. Teach children how to do this as soon as they’re old enough to start cooking.
50. Repair Rusty Dishwasher Racks: A co-worker found a way to fix up her dishwasher rack by using vinyl caps. You can buy repair kits that contain both liquid vinyl repair paint and vinyl tine caps or ends. They come in a few different colors too so you can match with what you have. Search Amazon for Dishwasher Rack Repair and you’ll find a few options. Prices range from $10 to $30 so it’s not expensive at all to get your dishwasher rack fixed up.

[nw_arizona_granny]

http://tipnut.com/handy-substitute-recipes-for-baking/

Handy Substitute Recipes For Baking

* Cake Flour Recipe: If you’re running short on cake flour and need it now, here’s a tip for making your own: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.

* Self Rising Flour Recipe: In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well and store in an airtight container if not used right away.

* Half And Half Cream Substitute: In a one cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.

* Buttermilk Substitute: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.

* Baking Powder Substitute: Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1 tsp baking powder.

* Graham Cracker Crumb Crust Substitute: In a pinch you can use crushed corn flakes in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8 or 9 ). Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.

* Chocolate Squares Substitute: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).

* Homemade Sweetened Condensed Milk Recipe: 3/4 cup sugar, 1/3 cup butter, 1/3 cup boiling water, 1 cup skim milk powder. Combine all ingredients in a blender and mix until all lumps are gone and milk is smooth. Store in refrigerator and chill before using.

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http://tipnut.com/substitute-for-whipped-cream/

Substitute For Whipped Cream Recipe & More

Whipped Cream Substitute

Ingredients:

2 large ripe bananas, sliced
3 tsp sugar
2 egg whites

Directions:

* Whip all ingredients together just like you would regular cream. Add some flavoring if you like.

Flavoring Ideas:

Almond Extract
Vanilla Extract
Flavored Liqueur
Brandy or Rum
Lemon or Orange Zest
Instant Coffee
Sifted Cocoa
Cinnamon

Real Whipped Cream Recipe

1 tsp gelatin
4 tsp water

* Combine the above until thick; Microwave 25 to 30 seconds until clear; Cool slightly

1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla

* Whip together until thickened then add the gelatin mixture (while still whipping); Whip until stiff

Quick & Easy Fruit Dip

1 part whipped cream
1 part vanilla or flavored yogurt, or vanilla pudding

[nw_arizona_granny]

http://tipnut.com/homemade-non-stick-spray-recipes/

Homemade Non-Stick Spray Recipes

Simple & Easy Cooking Spray

* Fill a pump spray bottle with olive oil or vegetable oil and use as you would commercial non-stick spray products.

Homemade Non-Stick Spray

1/2 cup vegetable or olive oil
4 TBS liquid lecithin (found at health food stores)

* Mix ingredients well and store in a pump spray bottle. Recipe can be made in batches with the ratio 2:1 (oil to liquid lecithin).

Non-Stick Mix

1 part vegetable oil
1 part Crisco or vegetable shortening (at room temperature)
1 part flour

* Beat all ingredients together until completely mixed and smooth. Store in airtight container and refrigerate. Coat on pans with a pastry brush–make sure to cover pan surfaces completely. Recipe can be made in batches with equal parts for all ingredients.

[nw_arizona_granny]

http://tipnut.com/use-mason-jars-with-your-blender-tip/

Tip: Use Mason Jars With Your Blender

Today’s feature is from Simply Recipes with a Blender and Mason Jar Tip:

Did you know that many, if not most, blenders can be used with a standard mason jar, or wide-mouthed mason jar? This is a trick my mother taught me. Apparently 40 years ago or so, about the time this blender pictured was bought, manufacturers used to include a mason jar in the box with the blender. Mom recalls even a booklet that listed the many things one could make with the mason jar blender, including ground spices, whipped cream, and peanut butter. We use this trick most often to make whipped cream. The blender whips it right in the jar, so if we have extra, it’s already in a jar for storage. And it is easier when it comes to making small quantities.

Make sure to read through the comments too, lots of tips! If you don’t have a blender that will work with this technique, keep your eyes open at garage sales–never fails that there’s an old blender or two to be had for just a couple bucks.

[nw_arizona_granny]

http://frugaldad.com/2008/06/16/75-tips-to-survive-a-down-economy/

I originally titled this post, “75 Tips to Survive a Recession,” but since there is still some dispute from economists on whether or not we are actually in recession, I just stuck with the phrase, “down economy.” Regardless of how economists refer to it, people are hurting, financially. $4.00 a gallon gasoline, rising food prices, declining home values, and a deflating dollar are combining to make it tough to stick to a budget.

Here are a few ways our family is coping:

[nw_arizona_granny]

Recipe — Mustard Barbecue Sauce

Makes about 2 cups.

3/4 cup prepared yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
2 tablespoons butter, melted
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper sauce

Cooking Directions
In a bowl, stir together all ingredients.

Brush on during or at the end of grilling.

Also serve at the table.

Refrigerate leftover sauce; will keep refrigerated for 2 weeks.

Serving Suggestions
Vary your usual barbecue with this spicy mustard barbecue sauce.

Great on grilled chops or basted on the last 30 minutes of grilling a roast.

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Sweet and Sour Mustard Barbeque Sauce
In South Carolina you find a tangy mustard barbeque sauce made of cider vinegar, yellow mustard, brown sugar and spices.
It’s easy to make, so there’s no reason not to try it.
This sauce is good for all kinds of meat, but especially so for pork and chicken.
It can be basted it on late in the grilling, and also used as a table sauce.
This tasty sauce recipe is made by combining 1/2 cup of prepared yellow mustard, 1/4 cup of cider vinegar, 3 tablespoons of brown sugar (dark), 1/2 teaspoon of paprika, 1/2 teaspoon of Worstershire sauce, 1/2 teaspoon white pepper, 1/2 teaspoon of cayenne pepper (powdered), and 1/4 teaspoon of black pepper.

To mix the ingredients, I find it easiest to add everything to a small, tightly sealing jar, and shake the livin’ daylights out of it!

This mustard-based barbeque sauce has a smooth consistency...the tartness of the vinegar is balanced by the brown sugar sweetness. This is my favorite of all the non-tomato based bbq sauces.

Occasionally I put this sauce together with more cayenne pepper. One full teaspoon of the red powder gives this sauce an enjoyable level of flame! (If you like that sort of thing!)

The flavor of this mustard-based sauce works very well with pork and chicken. Actually, I keep a squeeze bottle of it around for other stuff, like fish and meatloaf. I’ve even been known to dip my french fries in this one!

This barbecue sauce is good to baste with, but like other sauces with sugar, to prevent burning, it should only be used on the meat as it’s finishing up on the grill.

South Carolina style mustard barbeque sauce is a good all-around sauce. It might take some getting used to, but it’ll grow on you if you give it half a chance!

======= BluezMama =========
www.bluezmama2.blogspot.com
*You can become rich, achieve high social standing, hold multiple degrees, and still be a raving idiot.*

[nw_arizona_granny]

Posted by: “L. Cloutier”

Instant Potato Soup Mix

1 pkg. instant potato flakes (13.3 oz)
1 pkg. instant nonfat dry milk powder (9.6 oz)
1/2 cup dried onion flakes
1/4 cup dried parsley flakes
2 1/2 T. chicken flavored bouillon granules
3/4 t. celery salt

Combine all ingredients, store in an airtight container. Makes 11 cups
Directions for use: combine 1 cup Instant Potato Soup Mix, 1 cup milk, 1 cup water and 1/8 t. pepper in a pan. Cook over medium heat. stirring constantly, until thoroughly heated. Sprinkle with shredded cheese if desired. Makes 2 cups.
Source:unknown

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13. Snap Brittle
Posted by: “L. Cloutier”

Snap Brittle

2 pkg. miniature round buttery crackers (10 oz)
1 cup dry roasted peanuts
1/2 cup butter or margarine
1 cup sugar
1/2 cup light corn syrup
1 t. baking soda
1 t. vanilla extract

Combine crackers and nuts in a large bowl; set aside. Combine butter, sugar and corn syrup in a pan; bring to boil. Boil 5 minutes; remove form heat and stir in soda and vanilla. Pour over cracker mixture, tossing to coat. Spread in a greased 15 x 10: jelly roll pan, and bake at 250 for 1 hour, stirring every 15 minutes. Pour onto wax paper and let cool. Break into pieces and store in an airtight container. Makes 10 cups.
Source: Unknown

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

[nw_arizona_granny]

Apple and Cheese
Casserole

1/2 cup all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1/4 cup butter

7 apples, peeled, sliced

6 tablespoons water

1 tablespoon lemon juice

1 cup shredded sharp cheddar cheese

Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss
apples with water and lemon juice in bowl. Spoon into greased 8-inch baking
dish. Sprinkle with flour mixture. Bake at 350 degrees for 35 minutes. Sprinkle
with cheese. Bake for 5 minutes longer. Yield: 8 servings.
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http://groups.yahoo.com/group/SimpleMeals/

[patton]

You up to 5000 posts yet?

[patton]

What’s a “small blow”?

[patton]

5,000 is a bit more than a few.

[patton]

#5,000 - I win! LOL.