Candied Cranberries
4 cups sugar
1 cup water
2 packages fresh cranberries
Heat sugar and water to dissolve sugar. Add cranberries and heat VERY SLOWLY
almost to boiling. Cool. Repeat this process, stirring occasionally, 4 or 5 times,
until berries are shiny, candied and all pretty much the same color. Be patient -
if you heat them too fast, they pop. If you want, you can poke each berry with a
pin and they’ll hold their shape better.
Drain well and spread to dry for a bit. If you have a dehydrator, put them in for
a day.
The syrup that’s left over is a beautiful color and tastes great...I can it or put
it in pretty bottles for gifts. The berries are good in muffins, quick breads,
granola, cookies, truffle centers...I’ve melted almond bark and mixed in chopped
berries.
Candied Citrus Peel
6 large oranges, or 3 grapefruit
water to cover
6 oz package fruit flavored gelatin
2 cups water
1 stick cinnamon
10 whole cloves
2 cups sugar
Wash oranges or grapefruit. Make cuts in skin and pith from end to end,
dividing the skin into four equal sections. Remove peel and white pith in one
piece from each section with fingers; reserve fruit for other use. Discard
white portion of pith. Cut peel (zest) into 1/4 inch strips, place in a large,
heavy enamel or stainless steel saucepan with water to cover. Boil, covered for
30 minutes or until peel can be easily pierced with a fork. Drain.
Mix gelatin with 2 cups water and spices, and add to fruit in saucepan. Cover,
bring to boil, reduce heat, and simmer for about 50 minutes until syrup is
almost absorbed, stirring frequently toward the end to prevent sticking.
Lift out peel with tongs, and roll in pan sprinkled with sugar until heavily
coated.
Cool on waxed paper and store in air tight containers.
Makes about 72 candied peels
FIXING UP CAKE MIXES WITH BETTER HOMES AND GARDENS “NEW COOKBOOK”
Create a special cake by using one or more of the following
suggestions with a yellow, white, or chocolate two layer cake mix.
Add one of these to the dry cake mix:
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
1/4 tsp. ground nutmeg
Add one of these with the eggs:
1/2 cup applesauce
1 T. instant coffee crystals, dissolved in the water called for in the mix
directions.
1 T. finely grated orange or lemon peel
1 tsp. maple flavoring
1/2 tsp. almond extract
Substitute an equal amount of unsweetened pineapple juice for the water in
white or yellow cake mixes.
Stir one of these into the mixed cake batter:
1 cup coconut
1/2 c. finely chopped nuts
1/2 cup miniature semisweet chocolate pieces
1/2 c. well drained chopped maraschino cherries
To one third of the white or yellow cake batter, add a half cup chocolate
flavored syrup. Pour the plain batter into baking pans, pour chocolate
batter on top and swirl with a rubber spatula.
http://groups.yahoo.com/group/all-simple-recipes/
Veggie Jambalaya (make ahead & freeze)
Veggie Jambalaya
1 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained
In a large skillet, heat oil over medium heat. Cook onion, green bell
pepper, celery, and garlic in hot oil until tender, about 3-4
minutes, stirring frequently. Add water, tomatoes, tomato sauce,
Italian seasoning, cayenne and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer
for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated,
stirring frequently. To freeze, cool casserole in refrigerator and
ladle into plastic freezer containers. Seal and freeze. To reheat,
place frozen jambalaya in saucepan and heat over very low heat,
breaking up and stirring frequently, until hot. Serves 6-8
http://groups.yahoo.com/group/cookingandbakingmixes/
Clothing Patterns — Burda Style
Posted by: “barbara
I came across this site for free clothing and craft patterns
yesterday: http://www.burdastyle.com/.
There are patterns for men, women, kids and crafts, including button-
down shirts and ties for the guys and a variety of dresses and pants
for women. There are also shoe and slipper patterns, as well as
costume-like pieces and practical bags and totes.
All the patterns I’ve seen are free, and the designs range from
classics to high fashion. I saw several that could be used for
recutting or assembling clothing from usable parts, as well as clothes
for larger women that really look good. Who knew?
http://groups.yahoo.com/group/WasteNothing/
[Do a google search for free sewing patterns, they are several available...granny]
CATNIP MOSQUITO SPRITZ
MAKES ABOUT 3 CUPS
* 2 cups catnip, stemmed
* 3-4 cups mild rice vinegar
Rinse herbs, roll lightly with a rolling pin, then place them in a clean
quart jar and cover with vinegar. Seal jar and store in a dark cupboard for two
weeks.
Shake jar lightly every day or so for two weeks. Strain into a clean jar,
seal and refrigerate for up to 6 months unused.
To use, spritz on exposed skin and around outdoor dining area.
CATNIP AND ROSEMARY MOSQUITO CHASING OIL
MAKES ABOUT 2 CUPS.
* 2 cups catnip, stemmed
* 1 cup rosemary, cut in 6-inch sprigs
* 2 cups grapeseed oil or any light body-care oil
Roll herbs lightly with a rolling pin and pack into a clean jar. Cover with
oil, seal jar and place in a cool, dark cupboard for two weeks.
Shake jar lightly every day or so for two weeks. Strain into a clean jar,
seal and refrigerate for up to 8 months unused.
To use, rub on exposed skin.
article that say catnip is more effective against
mosquitoes than deet.
http://www.sciencedaily.com/releases/2001/08/010828075659.htm
http://groups.yahoo.com/group/preplinks/
http://www.freecookingrecipes.net/recipes/herbs-and-spices/t/thai-pork-with-basil.html
Name: Thai Pork with Basil
Category: Herbs And Spices
Ingredients and Directions
1 lb Pork tenderloin, trimmed of
-all fat and sinew 1 bn Basil (2 cups leaves)
-(Theirs has minty clove -flavour) 4 Scallions
3 tb Peanut oil
2 Cloves garlic
2 3 hot red or green chiles,
-thinly sliced 2 ts Fish sauce
2 ts Soy sauce
1 ts Sugar
1/4 c Chicken stock or water
Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,
soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles.
Fragrant dish - noe of the glories of Thai street food.
http://www.freecookingrecipes.net/recipes/herbs-and-spices/h/hebal-vingars.html
Hebal Vingars
Category: Herbs And Spices
Ingredients and Directions
-——JT’S SOUTHWEST VINGAR-——
8 c Dry basil leaves and blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 ga Red wine vinegar
———CHEF’S BLEND VINEGAR———
4 c Dry rosemary
4 c Dry basil leaves
30 Stems of marjoram 6” long
2 Heads of garlic peeled
3 tb Crushed red pepper
1 ga Red wine vinegar
1. Put all the ingredients called for in the recipe of your choice,
except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour
about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their
flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry
place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.
http://www.freecookingrecipes.net/recipes/herbs-and-spices/a/all-purpose-seasoning.html
[Instead of Salt]
All Purpose Seasoning
Category: Herbs And Spices
Ingredients and Directions
2 tb Minced dehydrated onion;
2 tb Seasame seeds;
2 tb Parsley flakes;
2 ts Oregano;
2 ts Garlic powder;
1 ts Celery seed;
1 ts Marjoram;
1 ts Dried basil;
1 ts Spearmint;
1 ts Spearmint;
1 ts Bay leaf powder;
1/2 ts Dill seed;
1/2 ts Thyme;
1/2 ts Coriander;
1/2 ts Dry mustard;
1/2 ts Rosemary;
In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid.
Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called “Instead of Salt” All Purpose Herb Seasoning, if you want to save time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon. Source: Heathier Eating Guide & Goodbook by George Mateljan Brought to you and yours via Nancy O’Brion and her Meal-Master.
[The perfect gift, this year will be food...plan and test starting now...granny]
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/butterscotch-brownie-mix-in-a-jar.html
Butterscotch Brownie Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
1/2 C. firmly packed flaked coconut
3/4 C. chopped pecans
2 C. firmly packed brown sugar
2 C. flour mixed with 1 1/2 T. baking
powder and 1/4 tsp. salt
Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each
layer firmly in place before adding next ingredient.
Attach the following instructions to the jar:
Butterscotch Brownies
Contents of gift jar
3/4 C. (1 1/2 sticks) butter or margarine,
completely softened
2 eggs, slightly beaten
2 tsp. vanilla extract
Preheat oven to 375ºF. Spray a 13 x 9 inch metal pan.
Empty brownie mix into large mixing bowl. Thoroughly blend the mixture.
Add butter or margarine, eggs and vanilla extract. Mix until completely blended.
Spread batter into prepared pan. Bake for 25 minutes. Cool for 15 minutes in pan.
Cut brownies into 1 1/2 inch squares. Yields 2 dozen brownies.
Granny note:
To me, these gifts in a jar, sitting on my shelf, are cheaper than buying “a box of” something.
I always liked having them premixed for those days that there was not enough time to mix them from scratch.
Think about gifts and make them all some form of food.
granny]
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/beef-barley-soup-in-a-jar.html
Beef Barley Soup In A Jar
Category: Gifts In A Jar
Ingredients and Directions
1 (1 pt.) jar
3/4 C. medium pearl barley, separated
1/2 C. dried lentils
2 T. dried parsley flakes
1/4 C. dried minced onions
1/4 C. instant beef bouillon
2 T. dried celery flakes
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. black pepper
1/4 tsp. dried minced garlic
Layer soup kit ingredients in jar in order listed, using half of barley first and then
remaining barley at the top. Close jar securely with lid. Attach cooking instructions.
Beef Barley Soup
2 lb. boneless beef chuck, cut in 1/2
to 3/4 inch pieces or 2 lb. lean hamburger
1 T. vegetable oil
Contents of gift jar
10 C. water
Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings.
Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce
heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender.
Discard bay leaves. Yields 8 servings.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/bavarian-mint-coffee-creamer.html
Bavarian Mint Coffee Creamer
Category: Gifts In A Jar
Ingredients and Directions
3/4 C. non dairy coffee creamer
1/2 C. Dutch process cocoa
3/4 C. confectioners’ sugar
1/2 tsp. peppermint extract
Combine all ingredients in an attractive container with a tight fitting lid. Shake well
to blend. Give creamer with the recipe for Bavarian Mint Coffee.
Yields 15 servings.
To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with
6 ounces of coffee.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/bavarian-mint-beverage-mix.html
Bavarian Mint Beverage Mix
Category: Gifts In A Jar
Ingredients and Directions
2/3 C. instant coffee
1 C. sugar
1 round tsp. loose, dried mint leaves
2/3 C. nondairy creamer
Mix thoroughly and put into a blender a couple cups at a time and blend to a fine
powder.
To use: Add approximately 2 rounded teaspoons per cup of boiling water, or less,
to suit your own taste.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/apple-muffin-mix-in-a-jar.html
Apple Muffin Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
2 C. self rising flour
1/2 C. granulated sugar
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 C. chopped dried apple
Combine and store in an airtight container. Attach the following recipe to the jar:
APPLE MUFFINS
Contents of jar
1 egg
3/4 C. milk
1/4 C. vegetable oil
Preheat oven to 400ºF. Turn jar contents into medium bowl. Add remaining
ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for
15 to 18 minutes, or until golden brown.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/almond-pancake-mix.html
Almond Pancake Mix
Category: Gifts In A Jar
Ingredients and Directions
3 C. nonfat dry milk
2 1/2 C. all purpose flour
1 C. whole wheat flour
1 C. finely ground almonds
2/3 C. baking powder
1/3 C. granulated sugar
1 T. salt
In a large bowl, stir all ingredients together until well blended. Store in a resealable
plastic bag. Yields about 7 1/2 cups pancake mix, enough for 3 batches of
pancakes.
Give with the following recipe for pancakes.
Pancakes
2 1/2 C. pancake mix
1 1/4 C. water
1 egg
2 T. vegetable oil
In a medium bowl, combine all ingredients, and stir just until moistened.
Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup
batter onto griddle and cook until top of pancake is full of bubbles and underside is
golden brown. Turn with a spatula and cook until remaining side is golden brown.
Regrease griddle as necessary. Serve with butter and syrup. Yields about 1 dozen
5 inch pancakes.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/almond-candy-jewels.html
Almond Candy Jewels
Category: Gifts In A Jar
Ingredients and Directions
1/2 C. butter
2 C. slivered almonds
1/2 C. granulated sugar
2 T. light corn syrup
1/2 C. semisweet chocolate chips or
butterscotch, vanilla milk or toffee chips
or chopped red and green candied cherries
Line large baking sheet with waxed paper, set aside.
For best results, assemble all ingredients before starting.
In 10 or 12 inch skillet melt butter until sizzling; add almonds, with wooden
spoon (not rubber spatula), until sugar and nuts are golden brown (4 to 9 minutes).
(Watch closely to prevent burning.) Immediately remove from heat; sprinkle with
desired topping above. (Do not stir.)
Working quickly, using two spoons, drop level tablespoonfuls of almond mixture,
forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45
minutes).
Place individual clusters in paper candy cups or on squares of colored foil; store in
airtight container at room temperature. Candy cups and colored foil are available
at cake decorating stores.
Almond Toffee
Omit topping. Quickly spread candy mixture in very thin layer onto prepared
baking sheet. Cool completely (at least 30 minutes).
Break into small pieces. Store in airtight containers. Place in jars or cellophane
bags for gift giving.
Serves 30.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/amaretto-coffee-creamer.html
Amaretto Coffee Creamer
Category: Gifts In A Jar
Ingredients and Directions
3/4 C. non dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 C. confectioners’ sugar
Combine all ingredients in an attractive container with a tight fitting lid. Shake well
to blend. Store in airtight container and give creamer with the recipe for Amaretto
Coffee.
Yields 12 servings.
To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6
ounces of coffee.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/amaretto-cocoa-mix-in-a-jar.html
Amaretto Cocoa Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
Have ready 8 (1 pint) jars.
10 1/2 C. non fat dry milk
4 C. confectioners’ sugar
2 (8 oz.) jars Amaretto flavored non dairy powdered creamer
3 1/2 C. Nestle’s Quik
2 3/4 C. non dairy powdered creamer
1/2 tsp. salt
Combine all ingredients and divide among the jars. Yields approximately 8 pint
size gift jars.
Attach the following directions on a card:
Amaretto Cocoa
Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/arizona-bean-soup-mix-in-a-jar.html
Arizona Bean Soup Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried kidney beans
1 lb. dried navy beans
1 lb. dried great northern beans
1 lb. dried baby lima beans
1 lb. dried large lima beans
1 lb. dried pinto beans
1 lb. dried green split peas
1 lb. dried yellow split peas
1 lb. dried black eyed peas
1 lb. dried green lentils
1 lb. dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into attractive 16
ounce jars. The beans can also be layered for a pretty effect. Put in a few beans at
a time until you have filled the jar.
Attach the following to each jar:
ARIZONA BEAN SOUP
Beans from jar
1 smoked ham hock
2 (14.5 oz.) cans stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 C. water
1/4 C. fresh cilantro leaves or parsley
1 T. red wine vinegar
2 tsp. salt
1 tsp. chili powder
1 tsp. cumin seed
Cover beans with water and soak overnight.
Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay
leaf, 6 cups of water and remaining ingredients. Bring to a boil over medium high
heat. Cover and simmer 1 hour or until beans are tender. Remove bay leaf before
serving. Serve warm. Makes 11 cups of soup.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/apricot-and-almond-chutney.html
Apricot And Almond Chutney
Category: Gifts In A Jar
Ingredients and Directions
1 C. cider vinegar
1 C. sugar
12 apricots
2 red bell peppers
2 onions
1 garlic clove
1 orange
1 lemon
1/2 C. sliced candied ginger
1 tsp. salt
1/2 C. raisins
1/2 C. whole blanched almonds
1 tsp. ground ginger
Pour 3/4 cup of the vinegar into a preserving pan. Add sugar. Stir over low heat
until the sugar has completely dissolved. Increase the heat and bring the mixture
to a boil. Simmer for 5 minutes.
Halve, pit and chop apricots. Core, seed and chop bell peppers. Peel and chop
onions and garlic. Finely chop the whole orange and lemon, including the peel and
pitch. Finely chop the candied ginger.
Add prepared fruits and vegetables to the vinegar mixture together with the
candied ginger, salt and raisins. Simmer over medium heat, stirring frequently, for
30 minutes. Add almonds, ground ginger and remaining vinegar. Simmer for 30
minutes longer, stirring frequently, or until the chutney has reduced and thickened.
Spoon the chutney into warmed sterilized jars and seal. Makes about 1 quart.
Chutney generally keeps for up to 1 year if stored in a cool, dry, and dark place.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/apple-orchard-barbecue-sauce.html
Apple Orchard Barbecue Sauce
Category: Gifts In A Jar
Ingredients and Directions
1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until
sauce is thickened and volume is halved. Pour hot sauce into two 1 pint sterilized
jars. Seal with 2 piece sterilized lids. Water bath process for 10 minutes. Remove
with tongs. Cool. Decorate with Baster Brush Wrap.
Baster Brush Wrap
1 (12 inch) length 1/4 inch wide
red grosgrain ribbon
1 small baster brush
Center gingham squares on jar lid. Slip rubber band over fabric, gathering in
around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow
around handle of basting brush. Remove rubber bands.
[UK recipes that could lead one to experiments...granny]
http://forums.moneysavingexpert.com/showthread.html?s=4ad3e396822528bc833c6dd227d7a177&t=35696
I mentioned this on another thread, sorry for repeating myself LOL. Went to a large second hand book barn yesterday searching for a book on slow cooking, no joy but did find a book called Caravan and Holiday cookery and as we’re taking up camping this year I bought it to give me some ideas. It says on the back that the maximum needed for each meal is 2 rings and a grill. Obviously not all recipes need a grill, we wont have one when camping although you can get a contraption thingy to hold bread over the flame to toast it.
Obviously there is a book full of recipes, will post some, let me know if you need more.
Vegetable “Samosas”
4 slices wholemeal bread
2 eggs
425g can mixed veg
3 tsps curry powder
Cust the crusts off the bread. Drain the veg and mix with curry powder.Spread the curried veg evenly onto two slices of bread, cover to make sandwiches and press lightly. Beat the eggs well and coat each sandwich. Allow the bread to soak up some of the egg. Fry the sandwich in a small amount of oil until golden brown. Cut into triangles and serve hot or cold with salad.
Some of the recipes call for tinned stuff, not sure if you use that or not.
Bacon Badger
100g streaky bacon
1 tbsp dried onion
500mls water
375g tin butter beans
50g white long grain rice
Fry bacon until tender. In a large pan place water, butter beans (including liquid), dried onion, rice and bacon. Simmer for 10 minutes. Drain and serve with side salad.
[This one makes the heart smile...granny]
http://forums.moneysavingexpert.com/showthread.html?s=4ad3e396822528bc833c6dd227d7a177&t=35696
One of my most memorable meals last year was in October and it was cold and raining and i made spag bol and as normal made too much and noticed that a couple had just arrived and looked frozen so went over with my saucepan and the left over garlic bread and 2 spoons and gave it to them and ran back as it was so windy, they were only in a tent and the next morning there was no sign of them but on my step was the pan and spoons with some wild flowers in...
If only everyone was as friendly on site.......
Kimmie35
[My style of cooking.....granny]
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=2
Cook sausies first in one pan, do bacon in the other, the when sausies are done do the eggs in that pan.....don’t use the bacon pan for eggs.... they’ll stick, put the black pudd in the bacon pan.....it won’t stick
stick the sausies on a plate and whack them into the grill bit to keep warm while you do the bacon and eggs etc....
when all the meat products are done do the beans...keeping the meat products on a plate or on a grill pan, under a low grill to keep them warm. Also, boil the kettle/water for a brew now.
Stuff toast....give buttered bread.... life’s too short to be rotating toast on a camping cooker.
on second thoughts...COME ROUND TO MY HOUSE!!!!...I’ll sort you out!
Jay Jay
[I suspect that the black pud is a can of black beans...granny]
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=2
An even better one Jamie did with some surfing friends was breakfast in a bread loaf
He boiled some eggs, fried off some sausages, bacon, black pudding whatever you like really, made some bread dough then placed the breakfast in the dough and folded it up and put in the oven.
The first time I tried this was in the caravan, using a Tesco bread mix which didn’t require too much time to rise etc and it was absolutely brilliant although we did have it for lunch instead of breakfast
Not a lot of help to someone in a tent with no oven
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=4
We’ve been camping a fair bit but don’t have the luxury of a grill, oven or Foreman! It’s usually a gas or meths stove (like a Trangia) or bbq. So basically we usually go for one-pot methods.
I’m sure a bbq doesn’t need any explaination, just a decent local butcher and some salad.
We have a Foreman grill at home and IMO it makes the best cheese toasties going - give that a go if you haven’t already.
Here’s a few camping tips that we often do though, that might be useful:
Use old 35mm film canisters to take small amounts of mixed herbs, curry powder etc - a little bit of seasoning can make a lot of difference to a meal.
Curry and rice: Nothing special about this, but if you buy the sachets of microwave rice, you can just drop it into the pan with your can of curry and heat the whole lot up together in the one pan. Same goes for cans of Stag chilli.
Corned beef hash: Fry a chopped onion, add a chopped can of corned beef, chopped tinned new potatoes, a can of baked beans and a few herbs and heat through.
Curried bean soup: Fry a chopped onion, add a can of baked beans, use the empty can to add a can-full of cold water, add some curry powder and heat through.
The sachets of pasta in sauce are pretty good too.
They’re all very quick to cook and only need one pan.
neilk
A thread on breadmaking:
http://forums.moneysavingexpert.com/showthread.html?t=852769
There are over 1,000 pages of threads on saving money and cooking:
http://forums.moneysavingexpert.com/forumdisplay.html?f=33&page=7&order=desc
http://www.recipebookonline.com/asp/getrecipe.asp?ID=4581&PR=True
NO BAKE COOKIES
blackdash.gif (929 bytes)
Ingredients:
1 stick butter
1 tsp vanilla
2 c sugar
4 tablespoons cocoa
1/2 c milk
3 c. oatmeal
1/2 c. peanut butter
Directions: Boil first 5 ingredients for 3 minutes. remove from heat add peanut butter. Stir well. Drop by spoonful onto wax paper. cool
Submitted By: Whitney
[This looks like the recipe that I used for years, tastes a little like fudge and freezes well....granny]
http://www.recipebookonline.com/asp/getrecipe.asp?ID=4570&PR=True
Peanut Butter and Jelly Popsicles(Swirled PB and Jelly, frozen popsicles! Great summertime treat!)
Preparation Time: 2 min. Freeze Time = up to 1 hr.
Number of Servings: about 8
Calories Per Servings: 130
Nutrition Info: High in protein
Ingredients:
2 cups peanut butter (chunky or creamy)
1 cup grape jelly
Directions: In a medium sized bowl mix peanut butter and jelly. Spoon into popsicle molds or cups, and freeze. When frozen rinse cup or mold with hot water, so the popsicle can easily slide out. Enjoy!!
Submitted By: Hannah of MN
[This makes me ask, what about adding yogurt to it?
granny]