Weekly Roundup - Living On Nothing Edition [Survival Today

Learn How To Make Perfume

Posted By TipNut On September 15, 2009 @ 1:04 pm In Beauty & Health | No Comments

Today’s feature is from Indie Fixx with Learn How To Make Your Own Perfume by Meredith Tucker of Sweet Anthem [1]:

How To Make Perfume Tutorial By indiefixx.com

Want to learn the art of making your own perfume? Well, I am Meredith Tucker of Sweet Anthem, a small perfume studio based in Seattle, and I’m here to impart some of my wisdom with you. But before we get started there is one important thing to remember…perfume is an art that’s all in the timing.

Supplies needed to get started:

* 3 essential or fragrance oils
* Pipettes or glass droppers (one for each oil, plus one for your carrier oil)
* Tags or labels for your bottle
* Perfume tester strips OR cotton swabs
* Empty (clean!) bottle for storing your creation
* Jojoba oil (or other Carrier oil)

Please visit the site listed above to review the tutorial, nice job! Also see this ebook freebie available here on Tipnut: How To Make Perfume [2]. After you’ve created your favorite scent, check out this list of tips for making perfume last longer: How To Make Fragrances Last Longer [3].

Don’t Miss These Tips:

* Recycle Makeup Compacts Into Perfume Carriers [4]
* How To Make Perfume [2]
* How To Make Fragrances Last Longer [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/make-perfume/

URLs in this post:

[1] Learn How To Make Your Own Perfume by Meredith Tucker of Sweet Anthem: http://indiefixx.com/2009/08/11/guest-blog-learn-how-to-make-your-own-perfume-by-meredith-tucker-of-sweet-anthem/

[2] How To Make Perfume: http://tipnut.com/how-to-make-perfume/

[3] How To Make Fragrances Last Longer: http://tipnut.com/how-to-make-fragrances-last-longer/

[4] Recycle Makeup Compacts Into Perfume Carriers: http://tipnut.com/recycle-makeup-compacts-into-perfume-carriers/

How To Clean Stainless Steel Appliances: Tips

Posted By TipNut On September 15, 2009 @ 6:13 am In Household Tips, Kitchen Cleaning | 1 Comment

Gleaming stainless steel appliances look lovely in the kitchen, but the downside is the ever-present fingerprint marks and smudges (especially around refrigerator and oven door handles). There’s no getting around the extra effort it takes to keep these appliances shining, but here’s how you can get rid of those pesky smudges easily.
How To Clean Stainless Steel Appliances

Stainless Steel Appliances In The Kitchen
First do a quick wipe of the appliance (focusing on the hot spots like doors and handles) with a gentle liquid dish detergent & water mix, dry with a clean towel. After washing you’ll likely see the smudges and marks still hanging in there. You can buff out each smudge with a lint-free towel and some pressure, but try one of these items instead to bring back the shine and quickly remove those pesky fingerprints and smudges:

* Olive Oil (just a dab will do)
* Mineral Oil (Baby Oil)–Just a dab will do
* Club Soda (especially good for removing streaks and heat stains)
* Rubbing Alcohol
* Vinegar (great for polishing too)

Directions For Use:

* Apply directly to a lint-free cloth and wipe down surface, follow up with a clean dry cloth to bring appliance to a mark-free shine (microfiber cloths are nice to use for this but a clean towel works fine too).

More Tips For Cleaning Stainless Steel:

* Avoid using cleaners or cleaning tools that are abrasive since they can mar the surface (even some soft-scrubbing creams can cause damage).
* When cleaning the surface, wipe down the appliances along the grain of the stainless steel for best results.
* Don’t clean stainless steel with bleach (diluted or otherwise), this can damage the finish.
* Don’t forget to open the refrigerator or oven door, you’ll likely see a mess of smudges along the edge of the door.

Taking just a few minutes each day can keep your stainless steel appliances gleaming and looking brand new, and it’s just as easy to keep the inside of your refrigerator clean too! Check out Tip: Clean The Refrigerator Daily In 10 Minute Chunks [1].

Don’t Miss These Tips:

* How To Clean A Stainless Steel Sink [2]
* How To Speed Clean Your Kitchen [3]
* How To Clean A Range Hood [4]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/clean-stainless-steel/

URLs in this post:

[1] Tip: Clean The Refrigerator Daily In 10 Minute Chunks: http://tipnut.com/tip-clean-the-refrigerator-daily-in-10-minute-chunks/

[2] How To Clean A Stainless Steel Sink: http://tipnut.com/how-to-clean-a-stainless-steel-sink/

[3] How To Speed Clean Your Kitchen: http://tipnut.com/how-to-speed-clean-your-kitchen/

[4] How To Clean A Range Hood: http://tipnut.com/how-to-clean-a-range-hood/

Click here to print.

Surviving Tough Times:
Ditching Cable TV
by Jenny Harrington

Home Family Family Expenses Cutting Expenses Ditching Cable TV

In 2009, the excuses we have been telling ourselves to justify the expensive cable bill have been slowly crumbling. For many, cable has been the last bastion of our spendthrift ways. Cable television can be relatively cheap entertainment, but there are better ways to enjoy the programs you like without cable. A few months ago, I opened our cable bill to see yet another rate hike. Around this time was also all the hype about the digital changeover. I started wondering if cable was becoming a thing of the past. Turns out it is!

How many channels do you actually need? Pay attention to your viewing habits for a few days. What channels do you watch most often? Do you follow a specific program, or are you a movie or documentary buff? Once you understand your viewing habits, you will know the best way to replace cable.

Your options are at the tips of your fingers. We found we watched a few programs and a lot of the educational channels like Science, Discovery, and History. We also watch the local news every night, but one hardly needs cable to do that. Here are some options for replacing cable and for which viewing habits they work best with.

Replace your cable with Netflix. This is the option we chose. Depending on what equipment you already have, there may be an upfront cost. Netflix now has many shows and movies available as streaming. In other words, you can watch the program immediately via your television or computer. To watch on your television, you do need a Netflix capable device. If you already have an XBox 360 or a TiVo, you are ready to go. If not, you can purchase a Netflix ready device through their site for $99. There are even DVD players available that are Netflix ready. You will also need either ethernet or wifi internet. We already have wifi and an XBox, so for us the only outlay was the Netflix membership, which starts at $8.99 a month. This gives the ability to instantly watch videos and TV episodes on your TV and also allows you to check out one movie at a time, which they mail to you. If you don’t have a Netflix device or wifi, you will need to do some math to see if the savings will be worth cutting cable.

This works best for viewers of documentary and educational channels, movie buffs, and those who don’t mind being a bit behind on their favorite shows while they wait for them to hit DVD.

Watch TV on your computer. This works wonderfully for current event buffs. CNN has something called the Pipeline. You can watch CNN live online for free. Fox News has all their breaking news videos on their website for free. ABC has many of their most popular programs online for free, as does Fox, NBC, and SciFi. These are just a few channels that post full episodes online for free. Check out the official site for your favorite show or channel to see if they are giving away what you have been paying for! This option works best for news lovers and those who only watch a few programs and don’t mind watching on their computer.

Just buy the box set. If you follow just a few shows every week, it may be a lot less expensive to just buy the seasons on DVD when they come out. A years’ worth of cable can cost $250 or more for just the most basic package. Add a few channels and you could be paying three times that! A season of a show on DVD can be had for $45 or much less if you purchase it online. Even better, team up with the first idea and get the basic Netflix subscription for $8.99 ($108 a year), and you can really save if you watch several programs! This works best for those who are loyal to just a few programs.

With a little research and creativity, you may be able to cut cable from your life painlessly and still enjoy your favorite programs.

Take the Next Step:

* Sign up for Netflix. You’ll find movies, tv shows, old classics and more by DVD and “Watch It Now”.
* The Netflix-ready device, the Roku, also works with other subscription services. Check it out at Roku.com .
* If you don’t like watching TV on your computer, you may be able to connect it to your TV with the correct cable. Check your television’s owner’s manual.
* Discuss “The End of a Cable Bill!” with other Dollar Stretchers in The Dollar Stretcher Community.

Share your thoughts about this article with the editor: Click Here
Copyright 1996 - 2009 “The Dollar Stretcher, Inc.”. All rights reserved unless specifically noted

“The Dollar Stretcher, Inc.” does not assume responsibility for advice given. All advice should be weighed against your own abilities and circumstances and applied accordingly. It is up to the reader to determine if advice is safe and suitable for their own situation.

http://stretcher.com/stories/09/09sep14d.cfm

http://www.stretcher.com/menu/topic-d.htm#earnwork

The index page of a million articles on debt, bankruptcy and working from home.

Middle of page, starts a million articles on making money, all you need to know and there should be a new idea here worth taking a closer look at.

At the 2/3rds point of the page, is family and home, tips on saving money.

LOL and now I find out that this is only the “D to F” page, there must really be a million articles here.
granny

http://www.stretcher.com/stories/990517c.cfm

Surviving Hard Times

I first started to try and find ways of saving money around the house when my husband and I were hit by hard times. Like most couples we had our ups and downs, but then he was hurt in an industrial accident. No more job. It took weeks to get workmans’ compensation to kick in and we had 2 children and lots of bills. I was working, but my paycheck would never match his.

First, we moved from a large rental home to a duplex. Then I started looking at our bills from the last 6 months and our biggest expense was food. I knew I had a problem. No more running to the grocery store every time someone changed their mind about dinner. But I needed a plan, and help. So I did what most of us do, I went to my mom. This isn’t as lame as it sounds. My mother had me very late in life. She was born in 1914. So she had lived through the Great Depression, and she’d lived through the rationing of WWII. Plus she’d raised my sister and I on a next to nothing.

Here’s what she told me:

1. Plan your menu (down to dessert and drink)

2. Make your list from the menu

3. Use coupons

4. Only buy off the list

5. Start working on paying down your debt. You must pay more than they ask for.

6. Charge nothing! Pay cash only.

Some sounded simple, but if you’re a fulltime working mom, planning a menu is tough. I was also short on ideas and asking the kids was a bad idea. If you say “what would you like for dinner,” they quickly reply “McDonalds”. I say, “No, something I can cook.” “Oh!” Then a very blank stare follows. Asking my husband also was a deadend. His reply was “Oh, I’ll eat anything you cook” That doesn’t help me. So I went where I always went when I needed ideas. The Library. If you haven’t discovered your public library do so immediately. I not only found cookbooks, I found books on how to live on less. Simple living. How to use leftovers. 1000 and one things to do with hamburger (which was a meat I could afford) and books on inspiration. How to survive all this. How to budget my money. Cheaper ways of doing things.

Here are the best hints I still use:

Buy the dryer sheets on a roll. Cut the roll down the middle. Use half. (I think the big name makers heard about this great idea because they started putting them in boxes folded. Much more of a pain to cut.) But the cheap brands still come on a roll. And still make your clothes cling free.

Are you addicted to new hair products? I have very thin hair. So I was always trying the new hair shampoos. When they’re new, they come with great coupons and are generally on sale. So you get shampoo and conditioner for almost nothing. Problem: You never use the conditioner. It always outlasts the shampoo. Or you discover it makes your hair feel worse. Now what to do with it? If you’re like I am you can’t throw it away. Answer: Shave your legs with it. I love this idea.

Last idea. Get help. Make your budget a family matter. Make sure the whole family knows that they need to tighten their belts, too. You can’t do all this if your children think that every time they go to the store they can have anything they want.

Figure out which one of you is best at the bill paying and give that person the job. It may not be you. For years, I was responsible for all the money. This was highly stressful. When asked how we were doing, I was almost embarrassed to say. Our situation has changed a lot from those old days. My husband was reeducated into the computer field. We had another child, and I now stay home. But our money was always tight. Finally I couldn’t take the presure anymore and asked him if he would be willing to do the bills. He took it on. We decided how much I would need for groceries each month. He gives me a check every 2 weeks which I deposit into my own account. Any extra at the end is mine.

I still hunt for ways to save money. That’s why dollar stretcher is on my speed dial for the internet. I still read all I can find on the subject. Funny, now they call it “Voluntary Simplicity”. But when it hits you out of the blue, You don’t feel like a volunteer. And it sure doesn’t feel simple. But you will survive.

http://www.stretcher.com/stories/981207j.cfm

Frozen Assets
All-Purpose Ground Meat Mix
by Deborah Taylor-Hough

Web Stretcher.com

One of the easiest ways to save money on your family’s grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer “as is,” many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes. By preparing this recipe for All-Purpose Ground Meat Mix, you’ll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too. The following recipe is from the new book Frozen Assets: How to Cook for a Day and Eat for a Month by Deborah Taylor-Hough (Champion Press, ISBN: 1891400614).
All-Purpose Ground Meat Mix
(Makes about 12 cups)

This is a basic ground meat mix that can be used in many casseroles and recipes.

5 pounds ground meat (beef or turkey)
2 cups celery, chopped
1 clove garlic, minced
2 cups onion, chopped
1 cup green pepper, diced
1/2 teaspoon pepper
1 teaspoon salt (optional)

Brown meat in a large pot. Drain. Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer about 10 minutes until vegetables are tender but not soft. You can use this mixture immediately during your cooking session or freeze in two-cup portions for later use.

Suggested Uses (be creative):

Tacos:
Add one package taco seasoning to two cups All-Purpose Ground Meat Mix (follow package directions for amount of water). Freeze. To serve: thaw and heat taco mixture; prepare tacos as you would normally.

Taco Potatoes:
Follow instructions for taco mixture (above), but serve the mixture over baked potatoes instead of tortillas or taco shells. Top with grated cheese, diced tomatoes, sour cream, sliced green onions, sliced black olives and salsa.

Easy Taco Salads:
Follow instructions for taco mixture; place a layer of corn chips or tortilla chips on plate; spoon taco mixture over chips; add layer of shredded lettuce; add diced tomatoes, sliced green onions, sliced black olives, sour cream and salsa.

Sloppy Joes:
In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one teaspoon prepared mustard. Stir. Cover and simmer ten minutes. Serve ladled onto hamburger buns.

The All-Purpose Ground Meat Mix can also be used for: stuffed peppers, chili, spaghetti, and baked ziti (further recipes can be found in the Frozen Assets book).

Deborah Taylor-Hough (free-lance writer, wife and mother of three) has been using freezer meal cooking techniques for many years. She’s the author of the new book “Frozen Assets: How to Cook for a Day and Eat for a Month” (Champion Press, 1998), a contributor to the book “Cheapskate in the Kitchen” (St. Martin’s, 1997), and editor of the Simple Times Email Newsletter.
Debi also teaches classes on Frozen Assets, Choosing Simplicity, and Living Within Your Means. For further information on frugal/simple living, stop in for a visit: http://members.aol.com/DSimple/index.html
Subscribe to Debi’s email newsletter by sending a blank email to: subscribe-simple-times@xc.org

[Links may be too old]

My Story: A Vegetable and Herb Garden
contributed by Marcie

Home Green Gardening Herbs My Story: A Vegetable and Herb Garden

Many folks are planting gardens this year in order to stretch the food budget and obtain wholesome food at a fraction of the cost. However, not all gardening is cheap. I remember the year I bought eggplant plants for about $4. Two died, and the other two produced tiny eggplants, which, not counting labor, cost me about $9 per pound!

Despite this, I continue. We turned part of our parking area that adjoined an ally into a vegetable garden. We didn’t need space for three cars, and the garden is a delight. Since it is the garden’s first year, I’ll report in the fall how we did with carrots, beans, peas, corn, squash, tomatoes and broccoli. I can attest that the spinach and lettuce we have already enjoyed almost make the garden worth it!

There are savings beyond just having your own veggies, however. If you use herbs, you’ve seen that the supermarket charges an average of $1.99 for packaged fresh herbs. Seeds cost about that or less, and many herbs self-seed year after year.

Save dill seeds from the beautiful lacy heads. I’m going on the fourth year of self-seeded dill, and at the end of the season, or when I have too much, I dry and bottle it for the winter. Plus, it makes great little gifts for friends. Dill seeds are also good in some foods like herbed bread or biscuits, so save seeds to use in the kitchen.

Basil also self-seeds, but it is best to allow only one plant to get that far, as a basil plant gets bitter when it gets old enough to produce viable seeds. Start basil in egg cartons and transplant into patio pots or in the soil when they are about 3” high and danger of frost is gone.
Herb Garden

We love cilantro in Mexican and Thai dishes. One problem with cilantro is that it “bolts” and gets leggy and produces seed as soon as the weather gets hot. So, I plant a few cilantro seeds every week at the base of the mature plants. Then, while the older ones are on the way out, the newer ones are just getting big enough to use. I have had no luck with packaged cilantro seeds, but I purchased a container of coriander seeds (sold as a spice), and they grow. Coriander is simply the seed from the cilantro plant. Again, use the seeds you produce after the plant “bolts,” and you’ll never have to buy coriander/cilantro seeds again.

Oregano is a perennial, and once you have established it, you’ll have it for a long time. It doesn’t like to be crowded by other plants and will die if completely shaded.

Thyme, too, is perennial and makes a delightful “filler” in rock gardens or as a ground cover. Once you get a healthy mound, it will last for years. There are so many varieties of thyme, and they come in many colors and flavors.

Some sage plants will live for years, and although I have not had luck saving seeds and purposely cultivating them, I have found self-seeded “volunteers” around the established sage plants in the garden. I like to dry sage in hanging bundles; they smell so good as they dry in my pantry.

Parsley is a biennial, meaning new plants will produce for two years in a row, so I plant some new ones and enjoy some old ones each year. Again, drying parsley is a breeze and is so worth the trouble compared to buying it. You can have fresh parley well into the winter here in the Eastern Seaboard area of the country.

Mint can be a problem. You need to contain it to its own area, or it will invade and choke out everything else. But it is so worth having for making Middle Eastern dishes, iced tea and Mint Juleps. You can make a simple mint syrup by boiling one part sugar and one part water together. Then add a little more than one part tightly packed mint, squish it down into the pan with a potato masher and let it steep for 15 minutes. Strain the mixture into small bottles, and use it to flavor ice water and iced tea. I pour tea into the leaves that are left after bottling the syrup and strain it, sweetening and flavoring the tea with what otherwise would be discarded.

Many vegetables you buy have seeds you can save and plant, including all winter squashes and some peppers and tomatoes.

Gardening is one of the “natural” inclinations of us tightwads. It gives so much back for such a little investment, and almost every garden gives us a chance to recycle other goods into containers and supports. Recyclables that I re-use include chop sticks, skewers, old panty hose and knee-highs, bread ties, yogurt cups, egg cartons, broom and mop sticks, chicken wire and broken slates/flagstones (tell you where to step in a newly planted garden). My best cheap find happened this year. I was preparing the garden in April and wishing for a cold frame (a baby plant incubator like an on-site greenhouse). I put it out to the universe that someone needed to throw away a window I could claim. Well, the next day I found a discarded storm door. Not only was it sturdy tempered glass of a large size, but also it was even edged and etched in a lovely pattern. Set on 4x4s cut to length (also recycled), it produced spinach and lettuce by early May! It was simply elegant.

“My Story” is a regular feature of The Dollar Stretcher. If you have a story that could help save time or money, please send it by mailto:MyStory@stretcher.com

Take the Next Step:

* For more gardening articles, please click here.
* For more information on seeds please visit Gurney’s Seed and Nursery
* Subscribe to our new weekly Inflation Fighters newsletter. This free email newsletter will provide ways to help you save money as the cost of everyday items rise. Each issue features six or seven articles to help you stretch your dollar!
* Share your thoughts about this article with the editor: Click Here

Discuss “Gardening” with other Dollar Stretchers in The Dollar Stretcher Community
Copyright 1996 - 2009 “The Dollar Stretcher, Inc.”. All rights reserved unless specifically noted

“The Dollar Stretcher, Inc.” does not assume responsibility for advice given. All advice should be weighed against your own abilities and circumstances and applied accordingly. It is up to the reader to determine if advice is safe and suitable for their own situation.

http://stretcher.com/stories/09/09mar02e.cfm

http://www.stretcher.com/stories/971125a.cfm

Homemade Breakfast Bars
Advertise on this site

Homemade Breakfast Bar Help, Please!

Does anyone have recipes for breakfast bars or cookies that are nutritious, and that my children will like?
JT

Breakfast Bar Cookies

This is an easy recipe that can be made ahead of time and my kids really enjoy.

Breakfast Cookies
Makes 24
131 calories, 7g fat/cookie
(This may seem like alot of fat, but for normally active children, it usually is not a problem. Just balance with lowerfat foods, fruits and veggies, the rest of the day.)

* 3/4 c flour

* 1/2 t cinnamon

* 1/2 t baking powder

* 2/3 c butter or margarine, softened

* 1/3 c brown sugar

* 1 egg or equivalent egg substitute

* 1 t vanilla extract

* 1 medium apple

* 1 1/2 c quick-cooking oatmeal

* 1 c colby or cheddar cheese, shredded

* 3/4 c raisins

Preheat oven to 375 degrees. Mix together the flour, cinnamon and baking powder. Stir in the butter/margarine, brown sugar, egg and vanilla. Peel and core the apple; chop it into small pieces or shred it. Add apple pieces, oatmeal, cheese and raisins. Stir. Place large spoonfuls on an ungreased cookie sheet. Bat at 375 for 15 minutes. Store in a covered container in the refrigerator.

Another idea is to make a batch of pancakes and either refrigerate or freeze them (depending on how fast you will use them up). Pop them in the microwave to reheat and let the kids enjoy. You can also add a sasuage link and roll the pancake around it. Great for that on the go breakfast.
Anne

Oatmeal Raisin Breakfast Bars

* 3/4 cup brown sugar

* 1/2 cup sugar

* 1/4 cup margarine

* 3/4 cup applesauce

* 1 egg

* 3 TB milk

* 2 tsp vanilla

* 1 1/2 cup all-purpose flour

* 1 tsp baking soda

* 1 tsp cinnamon

* 3 cups oats, uncooked

* 1 cup raisins

Heat oven to 350. Beat sugars anad margarine together. Add applesauce, egg, milk and vanilla. Add combined flour, baking soda, and cinnamon. Mix well. Stir in ats and raisins. Spread dough into an ungreased 13 x 19 inch baking pan. Bake 25-30 minutes. Makes about 32 bars. These even hold together well enough for lunch boxes.
Anne W.

Granola Breakfast Bars

* 3 1/2 cups oats (quick or regular), toasted

* 1 cup nuts

* 1 cup raisins

* 2/3 cup butter or margarine, melted

* 1/2 cup packed bown sugar

* 1/3 cup honey, corn syrup or molasses

* 1/2 teaspoon salt

* 1/2 teaspoon vanilla

Toast oats by spreading on a cookie sheet or large baking pan. Bake at 350 degrees for 15-20 mimutes until lightly browned. This gives the oats a nutty flavor and helps the mixture stick together better. Mix all ingredients together in a large bowl with a wooden spoon. Press into well-greased 15x10 inch jelly roll pan. Bake at 350 degrees for 12-15 minutes. Cool and cut into bars when cool.

Variations: Substitute chocolate chips for raisins. Add 1/2 cup coconut. Substitute 1/2 cup sunflower seeds for the nuts.
Rebecca G.

A Whole Bunch of Ideas

Breakfast is so important for young children! There isn’t any question that children who eat a nutritious breakfast do better in school. Good eating habits begun in childhood will stay with them their whole lives. Now, all we need to do is convince the children!

Here are several breakfast ideas that may tempt picky eaters:

1. Eat leftovers, such as leftover pizza, macaroni and cheese, tuna salad sandwiches, etc. Traditional breakfast foods are just that- traditions. Cold cereal is no more nutritious than a PB sandwich with a glass of milk and apple slices!

2. Yogurt with fresh fruit and granola

3. Apple cake. I bake up a batch in muffin tins, and freeze in individual freezer bags. They thaw in a few minutes in the microwave

Mary’s apple cake

1 cup sugar
2 cup flour (I use 100% whole wheat)
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp baking soda
2 to 3 eggs
1/2 c. oil (or substitute 1/2 c. applesauce)
5 cup chopped apples (not too fine)

Mix all the dry ingredients together. Add oil, eggs and apples, mixing thoroughly. Bake in greased muffin tins, 350 degrees for aprox. 30 minutes

4. Breakfast burritoes. Scramble a large pan of eggs mixed with potatoes.Serve in flour tortillas with grated cheese and mild salsa, sour cream. These do not freeze well, but will keep in the refrigerator for several days.

5. Waffle sandwiches. Make and freeze a large batch of (preferably) whole wheat waffles. Freeze them with wax paper in between each waffle to make it easier to remove. Toast two waffles, spread with applesauce, flavored yoghurt, or peanut butter and jelly

6. Orange Julius. Easy and quick to make. Serve with toast or oatmeal cookies (reduce the sugar in the cookies) for a complete breakfast.

1 cup milk
1 cup water
1/4 cup sugar
1 tsp. vanilla
12 ice cubes
6 oz. frozen orange Juice concentrate

Mix all ingredients together in a blender and serve immediatly.

Finally, be creative. Sometimes a childs favorite foods can be nutritionally improved by reducing fats and sugars, and served any time of the day!
Margo

No-Bake Granola Bars

Try this recipe for No-Bake Granola Bars from a recent issue of Southern Living magazine. Recipe submitted by Carol C. in San Antonio, TX.

No-Bake Granola Bars

* 2 1/2 c crisp rice cereal

* 2 c uncooked quick-cooking oats

* 1/2 c raisins

* 1/2 c firmly packed brown sugar

* 1/2 c light corn syrup

* 1/2 c peanut butter

* 1 tsp vanilla extract

* 1/2 c milk chocolate morsels

Combine first three ingredients in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.

Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Press mixture firmly into a 13x9-inch pan; cool in pan on a wire rack. Cut into bars.
Jim P

Breakfast Bars

* 1/2 cup butter or margarine

* 1/4 cup orange flavored

* 32 large marshmallows or 3 cups miniature marshmallows

* instant breakfast drink

* 1 cup raisins

* 1/2 cup peanut butter

* 4 cups Cheerios cereal

* 1/2 cup nonfat dry milk

Butter square pan 9X9X2. In large saucepan, melt butter and marshmallows over low heat, stirring constantly. Stir in peanutbutter until melted. Stir in milk and breakfast drink. Fold in raisins and cereal, stirring until evenly coated. With buttered hands, pat evenly in pan. Cool thoroughly. Cut into bars about 1-1/2 X 1.
Jean

Homemade Granola Bars

These are very good but very time consuming as you must first make your own granola. These come from one of my food drying books by Deanna Long.

Crunchy Granola

4 cups uncooked rolled oats (not instant)

* 1 cup wheat germ

* 1/2 cup bran flakes

* 1 cup shredded coconut

* 1/4 cup sesame seeds

* 1/2 cup sunflower seeds

* 1/2 teaspoon cinnamon

* 1/8 teaspoon salt

* 2 tablespoons oil

* 1/2 cup honey

* 1/2 cup apple juice

* 1/2 cup brown sugar

* 2 tablespoons vanilla extract

* 2 cups chopped dried fruit

* 1 cup chopped nuts, if desired

Preheat oven to 300 degrees. In a large bowl, mix oats, wheat germ, bran flakes, coconut, sesame seeds, sunflower seeds, cinnamon and salt. In a small saucepan, heat oil, honey, apple juice and brown sugar until warm, stirring until brown sugar is dissolved. Remove from heat and stir in vanilla. Pour oil mixture over oat mixture, stirring well. Pour mixture into a shallow 9” X 13” or larger baking pan. Bake 25 to 30 minutes or until golden brown, stirring every 10 minutes. During the last 5 minutes of baking, stir in the dried fruit and nuts. Cool and store in airtight containers at room temperature. Use within 4 weeks. Makes about 9 cups.

Peanut Butter & Granola Bars

* 1-1/2 cups Crunchy Granola

* 2 tablespoons instant nonfat dry milk

* 2 tablespoons bran flakes

* 1/4 teaspoon cinnamon

* 1/8 teaspoon salt

* 1/4 cup raisins

* 1 teaspoon oil

* 2 tablespoons honey

* 1/2 teaspoon vanilla extract

* 1-1/2 teaspoons water

* 1/3 cup crunchy peanut butter

* 1 egg, well-beaten

Preheat oven to 250. Generously grease and flour an 8” X 8” X 2” baking pan; set aside. In medium bowl, mix crunchy granola, dry milk, bran flakes, cinnamon, salt and raisins. In a large bowl, combine oil, honey, vanilla, water and peanut butter. Stir to mix well. Gradually stir granola mixture into peanut butter mixture. Add egg and mix well. Press mixture into prepared baking pan. Bake 25 minutes. Cool 10 to 15 minutes in pan before cutting into 2” X 1” bars. For less chewy bars, place them in a food dryer at 130 degrees for 2 to 3 hours. Makes 32 bars.

I rarely get to make the granola bars. I have 3 boys and they put the granola into plastic bags and eat it as a snack. You certainly do not have to worry about keeping it around for 4 weeks. I’m lucky to have it for a couple of days. I also dry all my own fruit in the summer so this is not expensive. I also do not have to worry about the sulfites they put into commercially dried fruits.
Janine

Not a Bar,
But It’s Good!

While it’s not a “bar”, I do have a suggestion for a nutritious, quick breakfast your kids will probably love. It comes from The Zone web page and is a great way to make sure your getting a balanced meal cheaply (cheap is not something I generally associate with the Zone, but I feel a million times healthier).

Per Serving, mix 1 cup applesauce (preferably unsweetened), with 2 scoops of protein powder, 1 Tablespoon peanut butter and lots of cinnamon. The texture thickens up to a snack pudding texture and it’s pretty tasty.
LJ

Try Muffins

This is in response to the person who needed recipes for breakfast items that kids would eat. I’ve tried several muffin recipes and these worked well, as well as being nutritious. You can bake the muffins and then freeze then individually. But I place the batter into the muffin pans, freeze the batter and when frozen pop them out and store in freezer bags. When I need them they can be thawed and baked at the same time by adding about 5-10 minutes to the baking time. I’ve included 2 recipes from the Living Longer Cookbook by Reader’s Digest, my sons (1 and 3) love them and my daughter (12) passes them out the bus stop. Hope they come in handy.

Banana Custard Oat Bars

For oat bars:

* 2-3 tablespoons dark brown sugar

* 2 tablespoons unsalted butter or margarine, at room temperature

* 3 tablespoons vegetable oil

* 1 cup whole wheat flour

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 1 cup rolled oats (old fashioned or quick cooking)

For filling:

* 1/2 cup coarsely chopped dried apple or pear (I make these with my own dehydrator as store bought ones are expense!)

* 1/2 cup hot water

* 2 large bananas, peeled and cut into 1-inch pieces (a great use for over-ripe bananas)

* 1 large egg

* 2 large egg whites

* 3 tablespoons honey

* 1/4 teaspoon ground ginger

Preheat the oven to 375 degrees. Lightly grease a 9”x9”x2” baking pan. In a food processor, whirl the sugar, butter, and oil until smooth. Add the flour, cinnamon, and salt, then process, using on/off pulses, until the texture resembles coarse meal. Add the oats and process until just combined. Set aside ? cup of the mixture for the topping and press the remainder into the prepared pan. (I’ve tried making these with my mixture, but the food processor works best.)

Bake the crust for 20 minutes. Meanwhile, prepare the filling. In a small bowl, soak the apple (pear) in the water for 15 minutes, then drain. Place the bananas, egg, egg whites, honey, and ginger in the processor and blend until smooth. Add the apples and pulse just until combined.

Pour the banana mixture onto the hot crust; sprinkle the remaining ? cup oat mixture evenly over the top. Return to the oven and bake 15 minutes more or until set in the center. Let stand in the pan on a rack until warm, then cut into 16 squares. Will keep, tightly wrapped and refrigerated for up to 4 days. (I have frozen the bars individually and packed the frozen ones to thaw in my daughter’s lunch bag and this worked well.)

Oatmeal Breakfast Cookies

* 3/4 cup unsifted all-purpose flour

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/3 cup no-sugar-added apricot jam (I’ve used many other flavors and they work well.)

* 3 tablespoons vegetable oil

* 2 tablespoons honey

* 2 large egg whites

* 1 1/2 cups old-fashioned rolled oats (I’ve used quick cook and they worked fine.)

* 3/4 cup wheat germ

* 1/4 cup chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees. Line 2 baking sheets with aluminum foil. On a sheet of wax paper, sift together the flour, baking soda, and salt.

In a large bowl, stir together the jam, oil, honey, and egg whites until combined. Stir in the flour mixture, oats, wheat germ, and walnuts (if desired). Drop the dough by heaping tablespoons on the baking sheet, spacing the mounds 1 inch apart. Bake for 17 minutes or until the cookies are set and browned. Let cool for 1 to 2 minutes on the baking sheet, then, transfer to wire racks to cool completely. The cookies can be frozen or stored in the refrigerator for up to 3 days. Makes about 24 2-inch cookies.
Mary Beth

Chewy Granola Bars

* 1/2 C Margarine, softened

* 1 C Light brown sugar

* 1/4 C Granulated sugar

* 2 T Honey

* 1/2 tsp vanilla extract

* 1 Egg

* 1 t Ground cinnamon

* 1/2 t Baking powder

* 1/4 t Salt

* 1 1/2 C Oats

* 1 1/4 C Crisp rice cereal

* 1 C Raisins or semi-sweet chips

Preheat oven to 350 degrees. In a mixing bowl cream margarine and sugars. Add honey, vanilla, and egg, and mix well. Combine dry ingredients and add to creamed mixture. Stir in oats and cereal. Add raisins or chocolate chips. Press into a greased 13x9x2-inch baking pan. Bake for 25 to 30 minutes, or until top is lightly browned.
Mrs. T. W.

http://community.stretcher.com/forums/p/11374/118113.aspx

Re: Rising Prices on Canned Soups Used in Cooking
Reply Contact

VNW, for a condensed soup I think you cook it down to reduce the liquid content. I have an excellent “cream of” soup mix recipe. You can change out the flavoring, but it works well in recipes calling for cream soups. I don’t know where I got it, so I can’t credit whomever came up with the recipe. Here it is:

Cream Of Soup Mix

2 cups powdered milk

3/4 cup cornstarch

1/4 cup chicken or beef boullion granules

2 tablespoons dried onion flakes

1 teaspoon thyme (optional )

1 teaspoon dried basil or marjoram ( optional )

1/2 teaspoon black or white ground pepper

Combine all ingredients and mix until well blended. Store in a cool, dry place, in an air tight container. ( up to 1 year )

To substitute for 1 can of condensed cream soup: 1/3 cup soup mix to 1 1/4 cups of water. Bring to a boil for 2 - 21/2 minutes, stirring occassionally.

You can add mushroom to the beef mix base for a beefy mushroom soup. It won’t be as clear as the Campbell’s brand, but tasty. I have used the chicken base in a baked potato dish that is very good.

Hope this helps.

Kathy

Simple, easy slow cooker meals
Slow Cooker Recipes

Home Lifestyle Recipes Slow Cooker Slow Cooker Recipes

Looking for Slow Cooker Recipes

My fiance both live in Northern Indiana and commute over an hour one way to Chicago. Needless to say, the midweek days are long and leave little time for cooking dinner, let alone packing nutritious and low cost lunches. I love using the slow cooker, as the meals are hot and deliciously done by the time we get home. But I’m running out of recipes and find that those in some cookbooks call for such out of the ordinary ingredients. Are there any readers out there who have some good ideas for slow cooker dinners?
Patty

Slow Cooker Beef and More

2-3 med potatoes peeled & diced
4 carrots peeled & sliced
1 med onion peeled ( slice ip you wish or leave whole)
1 can tomato soup
1 lb. raw stew beef ( frozen is fine)
4 bay leaves
5 beef boullion cubes
dash of oregano
dash of pepper

Place all ingredients in slow-cooker and fll with water. cover , if the beef is thawed, cook 6-8 hrs on low . if beef is frozen, cook 6-8 hrs on htgh. To save time on cutting veges. do the night before and store in a pot of cold water to keep them fresh.. ENJOY
Diane B.

Slow Cooker So Simple

The best slow cooker meal I ever made was so easy that it didn’t require a recipe. I put a thawed pork roast in the slow cooker, covered it 2/3 with water, added one jar of barbeque sauce and one large sliced (chunks) white onion. Add some seasoning and cook all day. It was great with potatoes and a vegetable side dish, but the leftovers made some incredible sandwiches! Try it!
Jen T.

Two Family Favorites

I have 2 slow cooker recipes that I love. The first one is very simple. Throw pork chops (the cheaper shoulder cuts turn out great) in the slow cooker with a can of spaghetti sauce. Cook on low for about 8 hours. The meat falls off the bone!

The other recipe is as follows (we call it Hoey’s Hamburger Humdinger):

Layer in the slow cooker in the following order:

1 large potato, sliced
salt & pepper
small can of peas
2 medium onions, sliced
1 pound lean ground beef, browned & drained
1 can tomato soup
1 soup-can-full of water

Make sure you brown the ground beef before you put it in! Cook on low for 6 to 8 hours.
Tracy H.

Mexican Chicken

One of the best and really easy is to throw some boned, skinless chicken breasts cut into thin strips into the slow cooker along with taco seasoning. When you get home, simply heat some tortillas, use some grated cheese, and you have WONDERFUL meal. You can use the juice for rice the next day or that night, and you’ll be in love.
Nancy M.

Whole Chicken Slow Cooker Recipe

One suggestion I would make is to prepare a whole chicken in the slow-cooker. First, I add miscellaneous vegetables into the pot. I use carrots,potatoes, and celery. (I must admit I do not eat these vegetables only use them for seasoning). Then I wash a whole chicken and remove the inside “parts”. Then I gently pull the skin away from the bird so that I can place my had underneath it. I then place small pieces of low fat margarine, crushed garlic and rosemary under the loosened skin. I feel this adds flavor and moisture. Then place the chicken into the slow-cooker. If you do not have a large oval pot place the chicken neck up, in my oval pot I simply lie the chicken horizontally in the pot. Add about 1 to 1 ½ cups water. Then I simply let it cook all day. You can serve the chicken that night. I would suggest saving the remaining chicken and use it for a casserole. I add the about 1 cup chicken to 8oz. of cooked egg noodles. Then add 1 can of reduced fat cream of chicken soup and cheese and bake at 375 for approximately 45 minutes. Often I add two carrots to the mixture to try and increase our vegetable intake. Another substitution is to use reduced fat cream ofmushroom soup in place of the cream of chicken soup and add additional sliced mushrooms.

I realize the casserole would not be cooked upon your arrival from work but perhaps you could pre bake it the night before, baking until not completely done. Then warm it in the oven upon your return from work. Use some of the remaining chicken to make a fried rice dish. I use my steamer to make large quantities of rice, then freeze serving portions in zip lock bags. I then place a moist towel over the rice, place in the microwave and heat until the rice is completely heated. You could then use the rice and chicken in your favorite fried rice recipe. It would be a quick and easy dish. Don’t throw away the broth from your slow-cooker chicken either. Place the container of broth into the refrigerator. Once cool skim away the fat and place the remaining broth in ice cubes trays and freeze. Once frozen place into freezer bags. You can use these “broth cubes” in soups prepared in your slow cooker.

You may also want to consider adapting your family favorite recipes to the slow-cooker. In the Rival instruction book I received with my slow-cooker it states the following; if a recipe calls for 15 to 30 minutes cooking time this equates to 4 to 6 hours on low - 1 ½ to 2 hours on high, 35 to 45 minutes cooking time equal 6 to 10 hours on low - 3 to 4 hours on high, 50 minutes to 3 hours of cooking time equate to 8 to 18 hours on low - 4 to 6 hours on high.
Kay

Black Bean Soup (visit to Cuba not required!)

Stir these ingredients into that slow-cooker:

2 cans beef broth
2 cans black beans
2 cans diced tomatoes with Mexican seasoning
1 lb bag of frozen mixed vegatables

Cook all day. Serve with any peasant bread and some cheese. Couldn’t be simpler! For impressive buffet supper, serve big baked potatoes, too. Bake together in your other slow-cooker, if possible!

Feel free to experiment. Add a pound of browned ground beef if you have it. Vary the tomatoes to the level of spiciness you prefer. You can use Ro-Tel for leathermouths or plain diced tomatoes for the less adventurous. More frugal if you buy dried black beans, soak overnight, rinse well, and use instead of canned beans.
Jean M.D.

Lazy Stroganoff

Here is one my family loves and it costs about $4 a meal:

2 lb beef, cut into 1-inch pieces
1 small jar/can mushrooms
1 Tbsp Worchestershire sauce
2 cans cream of mushroom soup (I use 1 can and a half cup of milk)
1 packet Lipton onion soup mix (I use store brand)
1/2 cup sour cream (stirred in at the end)

Combine all ingredients except sour cream, cook in slow cooker on low for 6 hours or high for 4 hours. For immediate meal, add sour cream. I usually make 2 batches and freeze one before I add the sour cream. Serve over buttered noodles or rice.
Christy

Soy and Onion Roast

We have found a delicious slow-cooker recipe for roast that can be eaten as french dip sandwiches or as flavorful roast:

1/3 cup soy sauce
1 packet onion soup mix
any size roast(s) to fit in your slow-cooker

Combine soy sauce and soup mix in slow-cooker. Add the roast, then add water to cover the roast. Cook on low for 24 hrs. (The aroma will drive you nuts!) Put the meat into sandwiches and dip into the juice it cooked in, or eat the roast as is.
Pat H. in Yankton, SD

A Favorite Cookbook

I also use the slow cooker alot because I have three children and I hate to cook so I got a book called Crockery Cookery by Mable Hoffman’s I love it I try out a new recipe every week.
Terri S.

Slow-Cooker Email List

The Internet is a terrific tool for finding slow cooker recipes. I was on an e-mail list mentioned in Dollar Stretcher called the Slow Cooker list. Write to slowcooker-subscribe@makelist.com to subscribe. (I had to leave the list for awhile—I got SO MANY great recipes I needed a chance to get caught up—but I will return someday). So far, all of the recipes I tried tasted great. This list members also provide tips and tricks for using your slowcooker.

My husband and I also commute one hour each way, so I have come to appreciate my slowcooker tremendously! Hope this helps.
Brenda T

Golden Mushroom Chicken

1 can of Campbell’s Golden Mushroom Soup

1 bottle of fat-free (or regular) Italian salad dressing
2-4 large boneless, skinless chicken breasts halves

Chicken may be cut into strips or used whole. Combine all ingredients into slow cooker. Make sure chicken is covered with liquid. Cook on low for extended length of time (from morning till that evening) or cook on high for 2-3 hours. Serve over boil-in-bag rice and you’ve got a delicious lowfat meal.
AF

Soup Plus

The easiest and tastiest slow cooker roast recipe is as follows: Your favorite roast—it can be an inexpensive one—this recipe makes all cuts very tender 1 can of Cream of __________ soup—use your personal favorite. I’ve used several and each one gives a slightly different flavor, but so far, all have been good. Optional: package of dry onion soup mix —don’t do this if you’re watching salt intake Cook in slow cooker for 8-10 hours and then enjoy!
Valerie

Pepper Steak and Fajitas

Slow Cooked Pepper Steak

1 1/2 to 2 lbs steak strips
1/4 c. soy sauce
1 onion, sliced
1 clove garlic, minced
1 tsp. sugar
1/4 tsp. pepper
1/4 tsp. ginger
16 oz. can of chopped tomatoes, undrained
2 large green bell peppers, sliced
1/2 c. cold water
1 T. cornstarch

Brown strips (if desired, I often just put the strips in frozen) Put strips in slow cooker. Combine next 7 ingredients and pour over beef. Cook oSn low 5-6 hours. Add tomatoes and peppers. Cook for one more hour. Combine water and cornstarch; stir into slow cooker and cook on high until thickened. (about 15 min.) Serve over rice.

Fajitas

1 1/2 lbs. beef strips
1 onion, sliced
1 green pepper in strips
1 jalapeno, chopped
2 cloves garlic, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
8 oz. can chopped tomatoes

Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve on flour tortillas and add your favorite toppings.
JS

Share your thoughts about this article with the editor: Click Here
Copyright 1996 - 2009 “The Dollar Stretcher, Inc.”. All rights reserved unless specifically noted

“The Dollar Stretcher, Inc.” does not assume responsibility for advice given. All advice should be weighed against your own abilities and circumstances and applied accordingly. It is up to the reader to determine if advice is safe and suitable for their own situation.

http://stretcher.com/stories/981029a.cfm

http://www.stretcher.com/stories/980923a.cfm

Dry Seasoning Mixes for Meats

Web Stretcher.com

Wanted: Dry Seasoning Mixes

One way we are cutting expenses is on groceries. I was wondering if you or any of your readers have any recipes for dry mixes for meats. You know the ones you see at the grocery store in packets for marinades. I thought if I could make my own and put it in baggies, I could just add the liquid and not only save money, but save time. I’d appreciate any help you could pass on.
J.
Check Out the Ingredients

A long time ago our family really liked Oven-Fry mix for chicken. Finally, I looked at the ingredients and the three main ingredients were flour, paprika and salt. Now when I want to oven-fry chicken, I just put flour on a plate, sprinkle on some paprika and salt and mix it a little and roll the chicken in it. It’s delicious and a whole lot cheaper.
Becky

Experiment With Dry Mixes

First, try the liquid only, with no seasoning, and see how you like it. A little oil and a little lemon juice for chicken. Or a little sherry and a little soy sauce. A little burgundy and a little water for beef. You can add some pepper (or ginger, or garlic), if you like, but the marinades add flavor all by themselves, and they’re very easy to use.

And you can’t get it wrong! Whatever you do in the way of proportions and spices, you’re not getting it wrong, you’re trying a different recipe!

(I think those marinade packets must have a lot of filler; the actual spices could never take up enough room to make a packet you could sell.)

If you really want to make marinade ahead of time, try filling a bottle with, say, a half-cup of burgundy or sherry and a half-cup of water. Then add a tablespoon or two of soy sauce. Use the red one on beef, the white on chicken. Add a tsp of ground ginger to the white one, a half tsp of pepper to the red one, if you want. Why bother with baggies and adding liquid?
Bonita
Start by Buying Bulk Seasonings

Pre-packaged marinade mixes are mostly salt, sugar, preservatives and a few (very few) herbs andspices. Buy the spices in bulk—a couple of tablespoons each until you know what you like. Grow your own herbs and sneer at plastic packages and dollar-an-ounce prices. Decide which tastes you like by mixing a tiny bit of the herb or spice with cream cheese or yoghurt cheese and try it on a cracker. Once you know the combinations, you can use them as dry rubs for baking or broiling, as flavoring for rice, lentils, beans or veggies, or add them to liquid for marinades. The liquid in marinades is usually something acid, like wine, citrus, tomato or yoghurt, some oil, plus the seasonings.

Teriyaki has soy sauce, citrus juice, sugar, garlic and ginger in it. Taco flavoring has chili powder, garlic, onion, cumin, salt and pepper. Curry has garlic, onion, cinnamon, cardamon, coriander,tumeric, and ginger. Pesto has olive oil, basil, pine nuts, garlic, and maybe parmesan cheese.

Marinades don’t have to be made ahead of time—why bother? Lemon juice, butter, garlic and breadcrumbs turn shrimp into Scampi. Onions carmelized in a little orange juice with salt, pepper and olive oil, top chicken breasts for baking. Purchased or home made salsa tops fish. Delicate chicken and fish only need 20-30 minutes of marinating. Tough cuts of beef need longer in the acid to become tender.

Consult a couple of cookbooks for the concept involved, then adjust for your own tastes. It’s easy!
Syn F
Don’t Just Season, Add Nutrition

You will be better off not worrying about dry mixes, use some spice and whole foods to season your meat. If you are trying to save money, use very little meat it is very expensive. our family of 7 uses only 1 pound of meat in most recipes. Season highly with tomatoes, onions, garlic, peppers, pineapple and other fresh foods. I buy meat that is on sale and prepare large quantities of meat and freeze it. Put a large cut up roast in the roasting pan with onions, garlic, tomatoes and peppers on 250 degrees and make a big batch of mexican shredded beef, freeze in ziplock sandwich bags and use in tacos, burritos, taco salad or enciladas. Cook up hot italian sausage with onions, garlic and tomatoes to create a large batch of spaghetti sauce to freeze in ziplock bags. Buy a whole turkey, serve it one night roasted (limit servings by serving many filling side dishes) then slice and dice up the rest and bag in sandwich bags to use for casseroles, salads, etc. The Make-a-mix books have some dry seasoning recipes as well as many other prepared ahead recipes. I have found that it is often cheaper and just as easy to use whole foods prepared ahead. Remember the proper servings of the food groups and you will save money, your diet should be top heavy in fruits and vegetables, plenty of starches (without fats or sugars on them) and have a minimal amount of protein, fats and sugars. Every meal at our house include rice, pasta, beans or potatoes as well as lots of veggies and/or fruit and often whole grain bread. Good luck.
JulieBeth L.
Web Resources

Here are a couple of sites you can go to and get info.
mccormick spices
CopyKat Recipes [Main Page]
Penny
Basic Dry Rub

For the reader that needed some homemade ideas for marinades for meat, I want to pass along this recipe that I found in the paper. I used it on steaks and on chicken. It tasted great.

Basic Dry Rub

2 Tbsps. salt
1 Tbsp. cayenne
2 Tbsps. ground black pepper
2 Tbsps. ground cumin
2 Tbsps. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
3 Tbsps. paprika
1 Tbsps. light brown sugar (I omitted this.)
2 Tbsps. granulated sugar (I omitted this.)

Mix all the ingredients together and store in an airtight container for up to 1 month. (I think it can be stored longer.) Rub the meat with some of the mixture about 1 hour prior to cooking. For a “wet” marinade, pour on some oil and/or vinegar.

This is a spicy mixture. I used less the second time I cooked with it, because my children were commenting on how spicy it tasted. This recipe can be stretched quite a bit and made to last for a long time. I enjoyed the flavor especially on the chicken!
S.

Three Basic Mixes

I have a couple of dry mixes I got from my local/state agricultural extension program.

Onion soup seasoning mix
{use in recipes calling for dry onion soup mix}

4 tsp. instant beef boullion granules
8 tsp. dried minced onions
1 tsp. onion powder
1/4 tsp. bon appetit seasoning

Combine and seal in a foil pack. This makes 1 seasoning pack.

Italian Seasoning

3/4 cup grated parmesan or romano cheese
1/2 cup dried parsley flakes
1 Tbls. garlic powder
3 Tbls. dried minced onion
1 Tbls. dried oregano
2 tsp. dried basil
1/2 tsp. dried thyme
1/8 tsp. crushed red peppers

Mix and store in refrigerator

Taco Mix

2 tsp. instant minced onion
1 tsp chili powder
1/2 tsp. cornstarh
1/2 tsp. crushed red pepper
1/2 tsp. instant mincedd garlic
1/4 tsp. dried oregano leaves

Combine all ingredients. Place on six-inch square aluminum foil and fold to seal. repeat recipe to make as many packages as you need. One recipe is enough seasoning for 1lb. of hamburger. When you’re ready to make tacos, brown one pound of hamburger with the taco seasoning mix. Serve with taco shells,letttuce and tomato.
Caz in Washington state
Book Resource

A friend gave me a set of books several years ago. make a mix cookery, is the name. They were very inexpensive. $5.95 for the one I just found. They were published by HP Books, PO Box 5367, Tuson, Arizona 85703, 602 888 2150

The book I have has recipes for 67 mixes and recipes for 190 soups, sauces, desserts and more.
Nancy C
Watch Those Baggies

I’ve experimented with baggies, & sometimes if using them for something with liquids, the liquids will leak. This is just a thought, but her wanting to make her own mixes, make them in bulk like she was talking about, but put them in a jar with a lid & take out as much as she needed at the time & reseal. There are so many meat rub recipes out there, this is an idea she might rather do than use baggies.
Terri in NV

[Uses Veg Flour]

http://stretcher.com/stories/990308k.cfm

Natural Meals in Minutes
Fast, Easy and Cheap Bean Soups in Only 3 Minutes!
by Rita Bingham

Web Stretcher.com

Nutritious, full-of-fiber soups from freshly ground bean, pea and lentil flours can be served as a snack or side dish. Or, add veggies and pasta and prepare a hearty, complete protein soup in 15 minutes!

Recent reports on radio, television and in newspapers and magazines across the country show that we as a nation are consuming too many refined foods, too much fat, too much meat, too little fiber, too few fruits and vegetables and too few grains. In addition, we should eliminate hydrogenated and partially hydrogenated fats. Hmmm, that eliminates most of the products in the grocery store, except for the fresh produce department and the grains and beans aisle. It also seems to eliminate anything that’s FAST and everything that TASTES GOOD!

Not so! There are many great-tasting, easy and quick-to-prepare natural foods to fill the gaps left when we eliminate the not-so-good-for-you foods. If feeling well and being healthy is important in this life, we can and must learn to take better care of our bodies. And, we can even enjoy the process.

As the weather turns cool, our tastes naturally turn to cozy, steaming bowls of creamy, thick soup, brimming with flavor and oh so filling. But if we can’t use any of the popular canned or dry packaged soup mixes, what can we use that will be fast, full of fiber, and—oh yes—TASTE GOOD?

For starters, try soups made from bean, pea and lentil flours. These stone-ground flours can be ground at home using a grain mill, or ordered from Bob’s Red Mill, 5209 International Way, Milwaukie, OR. 97222 (503) 654-3215. Call for a catalog or a dealer near you.

Soy and garbanzo bean flours have been around for a long time and have traditionally been added to breads and other baked goods. However, the concept of using white bean, red lentil, green lentil, green pea and yellow pea flours for three-minute soups is new, exciting, and so easy. Once you start using beans this way, you’ll be spoiled forever! These soups can be made in the microwave or on the stovetop. They’re perfect for snacks or lunches, and if you add fresh or frozen veggies, pasta or pre-cooked grains, you can make a thick, delicious, bubbling soup or stew in only 15 minutes...just the ticket for busy cooks everywhere.

Just think, no more soaking, boiling, mashing and blending those beans to make thick, creamy, rich-tasting soups, as well as fat-free sauces and gravies.

To grind your own beans at home, see “Grinding Tips” at the end of this article.

Creamy Pea Soup
Vegetarian, Fat-Free
Cooks in only three minutes!

* 2 c. warm water

* 4 T. green pea flour

* 1/2 t. onion powder

* 1/2 t. sea salt

In a six-cup microwave container, stir ingredients well, then cook 1 minute on high, or until mixture comes to a boil. Stir well. Cook an additional 2 minutes. Add pepper to taste, if desired.

Or, In a small saucepan over medium-high heat, bring dry ingredients and water to a boil while stirring. Reduce heat to medium-low and cook 2 minutes, stirring occasionally.

If desired, add up to two cups of cubed or coarsely grated potatoes (cook them first), celery, onions or pasta. To use raw veggies or pasta, cook veggies and/or pasta in the water until barely tender, about 5 minutes. Stir dry ingredients into 1/2 c. warm water, then into hot soup mixture. Cook and stir until thick, then reduce heat and cook 2 minutes.

Red Lentil Stew
Vegetarian, Fat-Free

* 3 c. warm water

* 4 T. red lentil flour

* 1/2 t. onion powder

* 1/2 t. basil flakes

* 1/4 t. paprika

* 1/8 t. black pepper

* 1/2-3/4 t. sea salt

* 1/2 c. ea. very finely diced potatoes. carrots, celery, onions

* 1 c. canned white beans with liquid

In a medium saucepan over medium-high heat, bring soup powder and water to a boil while stirring. Add remaining ingredients and bring back to a boil. Reduce heat to medium-low and cook 5-10 minutes, or until veggies are barely tender. Stir occasionally.

White Bean Soup
Vegetarian, Fat-Free
Makes a GREAT Gravy!!

* 3 c. warm water

* 1/2 c. white bean flour

* scant 3/4 t. onion powder

* 1/2 t. parsley flakes

* 1/4 t. paprika

* 1/16 t. white pepper

* 1/2-3/4 t. sea salt

Microwave: Stir dry ingredients into warm water. In an eight-cup microwave container, cook 1 minute on high, or until mixture comes to a boil. Stir well. Cook an additional 2 minutes. Add 1 c. milk or milk substitute and heat through. For Creamy Chicken Soup, use defatted chicken broth in place of water. For a creamier soup, blend on high for 30 seconds.

Stovetop: In a small saucepan over medium-high heat, bring soup powder and water to a boil while stirring. Reduce heat to medium-low and cook 2 minutes, stirring occasionally.

If desired, add up to 2 c. cubed or coarsely grated carrots, potatoes, celery and/or onions with an additional 1/2 c. water and cook soup for 5-8 minutes, or until veggies are barely tender.

Grinding Tips

I like to use a K-Tec Kitchen Mill to grind my beans, since it is the only mill guaranteed (in writing) to grind all types of beans.

Sort beans, checking for dirty beans or rock pieces. Place mill in kitchen sink and fill hopper with beans. Cover with kitchen towels (to reduce “bean dust”), leaving a hole to stir beans as they go into the milling chamber. Small seeds like peas and lentils will not need to be stirred. Large beans like lima will need to be cracked in a blender or food grinder before grinding to a flour. Clean sponge filter after each hopper of beans.

Store flours in ziploc-type plastic bags or other containers and refrigerate or freeze if possible. Flours last about six months at room temperature; after that, they start to develop a bitter aftertaste.

Beans that have been stored too long (more than five years) will taste bitter whether they have been cooked whole or ground to a flour.

For additional recipes, like Potato Bean Soup, Clam Chowder, Clam ‘n Bean Soup, and many more, including nearly 400 recipes to use beans for fast breakfasts, lunches, dinners, snacks and even desserts, order your copy of COUNTRY BEANS by Rita Bingham. $14.95 + $3.50 shipping and handling. This cookbook is GUARANTEED to save you time and money! Call Natural Meals In Minutes on our Toll Free order line 888-232-6706. Inside Oklahoma (405) 359-1221. Check out our website at http://www.naturalmeals.com Article Copyright(c), 1999, Natural Meals In Minutes.

http://www.stretcher.com/stories/970821c.cfm

Inexpensive Crock-Pot(r) Slow Cooker Recipes
share your thoughts
about frugal living
at TDS Community

Web Stretcher.com

Crock-Pot(r) Slow Cooker Beef, Pork and Chicken Recipe

Quick Onion Pot Roast

This roast needs no prior browning. Brown meat in the slow cooker and forms a brown gravy. Prepare vegetables separately.

* 1 pkt onion soup mix.
* 3lb lean beef pot roast trim off any fat
* 3 Tbs flour in 3Tbs water, mixed to a paste.

Sprinkle onion soup over the bottom of the slow cooker. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.

Barbecued Pot Roast

* 1 tsp salt
* 2lb lean pot roast
* 1/2 cup tomato paste
* 24 peppercorns
* 1 small onion, chopped
* 1 tsp worcestershire sauce

Sprinkle salt over the roast and place in slow cooker. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.

Marinated Chicken & Pork

* 3 lb chicken pieces
* 2 cloves garlic,crushed
* 1 lb lean boneless pork cubed
* 3 tomatoes chopped
* 1 cup dry red wine
* 1/2 tsp rosemary
* 1/2 tsp black pepper
* 1 tsp salt
* 3 cups beef broth, (Campbell’s)

Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken,pork and marinade to slow cooker. Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6.

Tarragon Chicken

* 3-4lb chicken
* 2 Tbs soft butter
* 1 tsp garlic salt
* 1 tsp tarragon
* 1 Tbs dried parsley
* 1/8 tsp ground black pepper
* 3 Tbs vinegar

Gravy
2 Tbs cornstarch in 2 Tbs cold water, Stirred until smooth.
1 cup accumulated cooking liquid.

Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter.

Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.
Trudy C.
Slow Cooker Vegan Baked Beans Recipe

My husband bought me a slow cooker last year and asked if I could try making some things in it. Here’s one of the resulting recipes...

Vegan Baked Beans
(It tastes like the canned stuff!)

* 1 lb. pkg. dried navy beans
* cold water for soaking beans
* mustard (your choice on type)
* 1/2 c. molasses
* 1 tsp. sea salt or Bragg’s Liquid Amino’s
* 1/3 c. honey
* Smart Dogs (or any other brand of tofu hot dogs)
* 1 large onion, chopped, sauteed in extra virgin olive oil until slightly brown

Take the navy beans and place them either in your slow cooker or some large bowl. Add enough water to cover the beans by 3-4 inches. Allow it to sit overnight. In the morning, (or whenever) drain the water out and rinse the beans. Now add enough fresh water to cover the beans by about 1 - 1 1/2 inches. Put the slow cooker on high all day. Get all the other ingredients ready... slice the Smart Dogs into 1/4 or 1/2 inch slices (whatever you like) and get all the seasonings together. Now shut off the slow cooker and add all the ingredients. Stir well and let it sit for about 30 minutes to an hour to allow the flavors to mingle. Then serve. (If you really want the flavors to mix, then put everything away in the refrigerator when you’ve finished cooking everything and take it out the next night for dinner. Serves 4-6.
EK
Keep Slow Cooker Recipes Simple

I don’t concern myself with too many recipes. (My husband says I should be more concerned) However, there are some shortcuts that I make do with. For potroast the best pieces are the least expensive. I put this in with a little water and maybe some dry onion soup mix. If I don’t have that then I use onion, salt and pepper. I keep dried onion in the cupboard all the time. It comes in handy. Then I plop in potatoes and carrots and cook it to death. The drippings are great for gravy and the house smells wonderful to anyone coming home after a long day. Leftovers are great, too.

I really like to make soup. Soak 1lb. beans over night and drain. Add 2 ham hocks, one onion, a couple of celery stalks with the leaves, 5 peppercorns, salt to taste, 8 cups of water. Cook all day and mix up a batch of corn bread (recipe on the box) and you have a filling meal a couple times over. Really good on cold days.

For chicken I usually just cover the pieces with canned tomatoes that are spiced with peppers or onions or herbs. You can find them in the store. Real easy. Then make rice and you have chicken cacciatore without the fuss.
Wendy in Kirkland, WA
Inexpensive Slow Cooker Roast Recipe

In response to the request for slow cooker recipes for inexpensive cuts of meat here is a recipe:

Bachelor Roast

* 1 medium roast (any size, even the cheap, tough cuts)
* 1 can coca-cola
* 1 16 oz. bottle of ketchup (generic, or whatever is on sale)

Put all ingredients in slow cooker and cook it for several hours until the meat falls apart and your house smells great! The coke will break down the tough fibers in the meat, so even the toughest comes out tender and tasty. This recipe is good enough to serve to the best company, and leftovers (if you have any) make good BBQ sandwiches.
Lynn in PHX

Take the Next Step:

* Find grocery savings at CoolSavings.com with grocery coupons, discount codes and money saving tips!
* For all things “Groceries & Food,” please visit www.stretcher.com

Discuss “Slow Cooker Cooking” in The Dollar Stretcher Community

http://www.stretcher.com/stories/981214a.cfm

Looking for Dry Soup Mixes

Does anybody have any recipes for the dry soup mixes you see sometimes in fancy gourmet stores? You know, the type with the bag of pretty beans, the spice packet, and instructions? I’d love to make some for Christmas presents.
Jan T

My Recipe

I have done this a few times just for my own family so that we wouldn’t have to spend the money on the expensive pre-made ones at the store. If you have a dehydrator, then you can dehydrate small chunks of vegetables as well like carrots, peas, corn. What really works best is getting those frozen mixed vegetables and dehydrating them. They’re already mixed, you just need to dehydrate them.

For a any bean soup, simply combine:

3/4 - 1 C. beans (navy, pinto, red, etc.)
same amount for the dehydrated vegetables
same amount of orzo or whatever other type of pasta you might desire to pack with it. A suggestion would be to use whole wheat pasta because it holds up in the cooking much better than the regular type.
approximately 1 - 1 1/2 tsp. dried herbs of marjoram, sage, basil and thyme
1/2 - 1 tsp. dried oregano
1-2 Tbs. dried parsley

We never add salt, but Bragg’s Liquid Aminos because it’s so much lower in sodium than any salt and better for you anyway. Another reason would be for those people who can’t have salt or want to salt it to taste for themselves. Simple enough solution in that. Now when you give the gift, you can simply put on the label all the other ingredients they will need to add (i.e., chopped garlic, water, other vegetables if desired, salt, etc...).
Joyce K.

Mining Company Resource

The site below has a lot of excellent mix recipes. When you get there click on Make Your Own Mixes. You should find plenty to choose from (it will be hard to decide which ones to make!) http://busycooks.miningco.com/
Brenda

“Make Stuff” Site

Here’s a great site for Jan T. who wanted some recipes for dry soup mixes. There are 3 or 4 different sites that branch off of this one that I know for sure have at least 5 different dry soup mixes.
www.make-stuff.com/cooking
Beth in Minnesota

Our Gift Assembly Line

A group of friends and I all got together last November to make up bean soup mix jars to give teachers, acquaintances and anyone for whom you need a homemade last minute gift.

Using the assembly line technique, we filled washed jars (any size that you want, we used 1/2 quart) with layers of different beans (consult a recipe book and follow the instructions for different bean recipes if you’re afraid to experiment. We used great northern, black, pinto, lentils, and navy). Layer different shades and colors to give the most beautiful effect. Kids really enjoy scooping the beans and it’s a good time to talk about measures, colors, and sizes. In a small plastic bag place the spices that the bean soup recipe calls for (try pepper, garlic, marjoram, thyme, parsley, and a bay leaf). Place this in the top of the jar and seal it.

Pass the jar down the line and have circles cut out of colorful remnant fabric to tie around the top of jar with raffia, ribbon, or even a rubber band. Preprint the recipe you have chosen (including instructions for presoaking the beans) and cut out using pinking shears about 1” x 1”. Punch a hole in the recipe and tie the recipe onto the jar. It makes a beautiful gift.
Kris

Bean and Barley

Here is a soup gift recipe I found on a crockpot recipe listserve

Bean and Barley Soup
serves 8-10

1/4 Cup of each (or any combination to make 2 1/4 cups)

Anasazi Beans
Pearl Barley
Lentils
Green Spilt Peas
Red Beans
White Navy Beans
Pink Beans
Black Turtle Beans
Yellow Split Peas

Layer all together in a jar or plastic bag.

In another bag place your seasonings:

1/2 C Brown Rice
1/2 C Dried Minced Onion
!/2 tsp Garlic Powder
1/2 tsp Cumin
1T Crushed Basil Leaves
1 tsp Black Pepper
1/2 tsp Ground Ginger
1 Bay Leaf

For preparation, add:

8 C Chicken, Beef or Vegetable Broth
optional vegetables of your choice
3 lb. meaty ham hocks or 1 lb. lean ham (or other type of meat), diced

Include these directions:

Sort and rinse beans. In large covered pot, combine beans with 8 cups of water. Bring to boil and boil for 5 minutes. Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain andrinse. Combine beans with broth, rice, onion and spices. Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender. Stir occasionally and add water as needed so that the beans are well covered. Add tomatoes the last hour of cooking (tomates make the beans cook slower). Remove bay leaf before serving.

OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day. Add tomatoes during last bit and serve remember to remove the bay leaf.
Enjoy, it is wonderful and your kitchen house will smell great. If you make up the gift packages your friends will be singing your praises.
Cathy G.

Friendship Soup Mix

1/2 C. Dry Split Peas
1/3 C. Beef Bouillon Granules
1/4 C. Pearl Barley
1/3 C. Dry Lentils
1/4 C. Dried minced Onion
2 tsp. Italian Seasoning
1/2 C. Uncooked Long Grain Rice
1/2 C. Alphabet macaroni or other small macaroni

Additional Ingredients:

1 lb. Ground Beef
3 qt. Water
1 28-ounce can of diced tomatoes

Preparation Instructions:

In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield 1 batch. To prepare soup, carefully remove macaroni from the top of the jar and set aside. In a large saucepan, or Dutch oven, brown beef; drain. Add the water tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender. Yields 4 quarts.
Katie B.

Peas and Barley

Dried Mix:

1 (14 oz.) pkg dry green split peas
1 (12 oz.) pkg pearl barley
1 (14 oz.) pkg alphabet macaroni or other small pasta
1 (12 oz.) pkg lentils
1 1/2 cups brown rice
4 cups dried minced onion

Combine all ingredients. Keep in airtight container. Store in cool place. Makes about 12 cups of mix

The Soup:

6 cups water
1 1/3 cup soup mix
1 1/2 t. salt
2 carrots, sliced
1-2 stalks celery, chopped
1 1/2 cups cabbage, shredded
2 (15 oz.) cans tomato sauce
1 (24 oz.) can vegetable juice (V-8)
1 lb. ground beef or leftover meat, cooked

Put water in large kettle. Add soup mix and salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and veg. juice. Add cooked meat. Simmer 20 minutes, until vegetables are cooked. Makes 6 to 8 servings.
D.

LOL, I just whizzed past your shocked kitty photo again and it reminds me of how TT looks when, without needing to turn and look at him, I know he is on the desk and going to climb my makeshift shelves that will fall and make a mess, of papers.

He can’t figure out why I think he should stay on the floor.

When I checked them on Monday, almost all of them were in various stages of rot. I’ve never seen tomatoes disintegrate so quickly. Hubby and I were saying its kind of a shame we didn’t get as much as we were expecting, as we actually had time to spend in the garden this year compared to other years.<<<

That is so sad, I wish you had gotten a bumper crop.

I know the commercial growers also had trouble, can you imagine a 1,000 acres of tomatoes that cannot be sold.

And I do like tomatoes.

Pinto Bean Pie

Pinto beans, coconut, and sugar? I might have to pass on this one ;)<<<

They say it is good and it is from the Pioneer days.

LOL, knowing me, I would swap the coconut for chili peppers and grated cheese.

http://community.stretcher.com/blogs/homesteadmindset/default.aspx

Today’s Homesteader: What type are you?

So maybe you don’t live on a farm or out in the back woods of the rural country side, but you may be one of today’s homesteaders and just not even know it yet! Now, let me be honest and give credit where it is due, they die-hard homesteader really does live out in the middle of ‘no-where’ and is quite self-reliant, but, there is a little homesteader in many of us and it may just help you to define your own style to know what types of homesteaders there are.

The “Pioneer” Homesteader: You are someone who is fascinated with the life of the pioneer. From making soap from rendered fat to striking out to new territories, this homesteader is ready for the adventure of hard work. You also to look at how things were done, back in the day, and renew the lost arts that modern day conveniences have made virtually obsolete, like spinning yarn or candle-making.

The ‘Neighborhood” Homesteader: Your homesteading ideals show up all over the home and yard. You’re not letting the fact that you may live in the burbs or in town dissuade you from setting up a little homestead in the neighborhood. You have a clothes line that you prefer over your dryer and you even can the produce that you find on sale at the weekend farmers’ market.

The ‘Mad-Scientist/Inventor” Homesteader: Oh, you know who you are. You can’t look at a piece of ‘trash’ without thinking of another use for it, or make up a better deodorant formula made with all natural ingredients. You are always looking for the best way to do something at the least cost or like it’s never been done before.

The ‘Hippy” Homesteader: You are the ‘back-to-nature’ poster child! I’m not talking free love and the sexual revolution, but the thoughts of eating more from the earth and living off the land in harmony with nature rather than overpowering it appeals to you. Your decor is made up of more natural items and you would rather use glass than plastic, and learn what foods grow wild in your area that you could forage for fun! Also the very thought of having a group of homesteaders living and working together appeals greatly to your heart.

The ‘Farm/Farmette” Homesteader: You love your crops and critters! Chickens, for meat or eggs, goats for milk or meat, a huge family garden or acres of row crops, no matter how you slice it, you like to use the land! If it needs tending to, you’re just the one to do it.

The ‘Die-Hard” Homesteader: You are the one who read this list and said: “Wait! I’m all of these!” There’s good and bad news. The good news is, it’s great to mix and mold all of this together. You’ll never get bored on your homestead! The bad news, well, guess what? You may never be completely happy living in an apartment. (o:

Donna Miller is a work-from-home wife and mother. She delighted to share her trials and triumphs of learning to homestead anywhere. The Millers own and operate Millers Grain House which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

http://www.stretcher.com/stories/980702d.cfm

Vegan Crockpot Recipes and Resources

Vegan Slow Cooker Recipes Needed

I am looking for vegetarian slow-cooker cook books and recipes. Any help would be much appreciated. Thank you!
A.H.

My Favorite Vegan Resources

For cookbooks, check garage sales, used book stores, and sale tables at retail book stores. I would also suggest joining some online discussion groups that focus on vegetarianism. They should be able to share some of their favorite recipes with you.
Ann

Vegan Web Sites

There is a webpage that features many vegetarian crockpot recipes. It is at http://southernfood.tqn.com/. Many other crockpot recipes can be found through the OAMC webpage, which can be reached through the webpage D.Simple Life. Debi, the author of this webpage frequently contributes articles to “The Dollar Stretcher.” Even if you don’t want to do Once-A-Month-Cooking, this webpage will still be helpful.
Angel A.

Vegetarian Slow Cooker Chili

* 1 onion
* 2 small zucchini
* 1 small garlic clove
* 8 oz. mushrooms
* 1 can olives (any size, sliced in half)
* 1 large can crushed tomatoes
* 1 can each, red kidneys, garbanzo beans, white kidneys, black beans (If you use dried beans, you must soak and cook them first).
* 2 1/2 prepared brown rice (rice soaks up the extra moisture that comes from crock pot cooking and makes a complete protein with the beans)
* 1/8 tsp. powdered red pepper
* 1 tsp. cumin
* 2 tsp. oregano (or substitute your favorite chili seasonings)

Chop vegetables and lay on bottom of slow-cooker. Add tomatoes, seasonings, beans, and rice. Do not mix together. Turn slow-cooker to low and let cook 6-8 hours (I just let mine cook away until I get home from work and I’ve never had any problem with it cooking longer than the average time for comparable recipes in slow-cooker books). When you get home, stir mixture and return lid while you set table.
Pamela

Vegan Slow Cooker Rice and Beans

* 1/2 lbs dry pinto-beans
* 1 large onion, cut into quarters
* Salt to taste
* One clove of garlic
* 1 packet of kosher-pareve gravy mix (any flavor as long as it’s pareve) (or 1/3 cup dry soup mixed with 1 teaspoon rice-flour or cornstarch)
* 1/2 cup chopped fresh green onions
* 1 and a half to 2 cups of rice

Soak beans overnight to reduce gas, if you like. Drain and rinse beans, discarding the ones that float. put the beans in the crockpot, then put the onion and garlic in on top of them. Add enough water to be twice the volume of the beans, and turn the slow-cooker on high for at least 4 hours, if the beans were soaked first, 6 hours, if they were not. Once the beans are cooked, but the water is still clear (add about a cup more hot water, if it is not clear) add the rice, and let cook for another 45 minutes to an hour, mix in the gravy-mix and green onions, and cook for another 15 minutes.
Niki

Vegan Chili

I have found this to be a very easy and delicious no-meat meal. I put it in a slow-cooker and leave it on low all day. It’s fast, tasty, good for you, and it’s pretty too!

Chunky Chili

* 2 med. onions, chopped
* 2 med. green peppers, chopped
* 2 ribs celery, sliced
* 3 carrots, thin sliced
* 1 clove garlic, minced
* 1- 16 oz. crushed tomatoes
* 1- 15 oz. red kidney beans, drained
* 1- 8oz. tomato sauce
* 2 Tbls. red wine vinegar
* 1 Tbls. firmly packed brown sugar
* 1 Tbls. chili powder
* 1 tsp. oregano
* 1 tsp. ground cumin
* 1 tsp. salt

Mix all together in a slow-cooker and leave all day.
Marie D. of Palouse, WA

http://www.stretcher.com/stories/03/03dec15d.cfm

14 Frugal Food-Rescuing Tips from Grandma

by Irene Helen Zundel
share your thoughts
about frugal living
at TDS Community

Web Stretcher.com

My grandparents, and maybe yours too, lived through the horrors of the Great Depression and two world wars. Times were hard, money was scarce, and sometimes foods were rationed. They simply could not afford to throw away slightly stale groceries, or toss a recipe that wasn’t turning out right.

As a result, Grandma learned how to keep things from spoiling or how to “revive” foods that were older and losing their freshness. The results were perfectly edible, and these simple tricks sure helped to stretch an already strained food budget. Why not try a few of these time-honored and tested tips yourself?

* If you are one egg short when baking a cake, substitute one teaspoon of cornstarch instead.

* Do you want to prevent mold from growing on cheese? Wrap it tightly with a sugar cube and store it in the refrigerator.

* Are you out of oil and need to grease a skillet? Rub it with half a potato. Pans “greased” with potato don’t smoke at high temperatures like oiled pans do.

* Does your brown sugar harden like a concrete block? To keep it soft, store it in a glass jar in your refrigerator or in a plastic bag with a piece of bread or apple inside.

* Don’t let insects ruin your dry foods! Put a bay leaf into containers of pasta, flour, rice and dry mixes to keep them away.

* If your mayonnaise separates or curdles, mix 1 teaspoon mustard and 1 tablespoon curdled mayonnaise in a bowl. Beat it with a wire whisk until it is creamy. Add the rest of the mayonnaise slowly and blend well.

* To keep a fresh fruit salad from turning brown, sprinkle the sliced fruit with lemon juice.

* Is your granulated sugar lumpy? Place several saltine crackers in the container and cover it tightly.

* If you have a block of cheese that has dried out, don’t throw it away? Store it in freezer. When you need to grate it for a recipe, slice it thinly, without thawing. Frozen cheese crumbles easily. It is perfect for making macaroni and cheese.

* Do you need to freshen dried out coconut? Place it in a strainer over a steaming pot of water for a few minutes.

* If you don’t want to throw out a stale loaf of bread, sprinkle it with water or milk and wrap it in aluminum foil. Bake it at 350 degrees for about 8 minutes to soften it. Loaves of Italian or French bread need to be baked for 3-5 minutes more, with the foil open for the last few minutes.

* Sticky rice? Rinse it thoroughly with warm water to wash out the excess starch. This will cause the grains to easily separate.

* Sticky pasta? Add salt or oil to noodles while the water is boiling.

* Did you over-salt a recipe? Add a little vinegar and sugar and then taste. If it is a recipe for stew or soup, add a raw potato to absorb the excess salt.

* Does your recipe have too much sugar? Add a few drops of lemon juice or vinegar.

Ms. Zundel is a freelance writer, homeschooling parent, and publisher of a monthly educational newsletter. She specializes in writing educational and family-oriented articles.

http://www.stretcher.com/stories/04/04nov29a.cfm

Company Pleaser

Does anyone have a quick, inexpensive meal that one could use for company? I am a working mother, so a good slow-cooker recipe or a make-ahead casserole would be great. I want something that will really be a “company pleaser,” not just okay.
Beth S.

Slow Cooker Potluck Recipes: Bring Rave Reviews

Chicken (or Turkey) Almond Casserole

1 c. finely chopped celery
2 c. cooked rice
1 c. chopped mushrooms (canned are fine if that is what you have)
2 c. cooked chicken or turkey
1 tsp. salt
1 tsp. lemon juice
1 small onion finely chopped
1 can cream of mushroom soup
3/4 cup light mayonnaise
1/2 c. crushed corn flakes
1/2 c. sliced almonds
1/4 c. melted margarine or butter

Mix mayonnaise and mushroom soup together. Add the rest of the ingredients except corn flakes, almonds and melted butter. Combine 1/2 cup crushed corn flakes, 1/2 cup sliced almonds and 1/4 cup melted butter. Place on top of casserole. Cook at 350 degrees for 40 to 50 minutes until heated through. This can be assembled ahead of time and put in the oven before company comes. It is delicious!

Serve with warm rolls and a salad and a warm apple or fruit crisp with vanilla ice cream (candlelight is nice too!) for dessert and you have a lovely meal that your guests will rave about.
W

Slow Cooker Potluck Recipes: Italian, Anyone?

This recipe (my own) is a huge crowd-pleaser. I take it to every office potluck. “Dress it up” with some garlic bread and a salad and you have a filling, delicious meal. I usually make it the night before and refrigerate. Then you can turn the slow-cooker on Low before you leave for work in the morning and let it cook all day. The house smells great, too!

slow-cooker Lasagna

8-10 uncooked lasagna noodles
1 1/2 pound ground beef or ground turkey
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
4-ounce can sliced mushrooms, optional
1 pkg. frozen spinach, thawed
6 ounce low-fat ricotta cheese
6 ounce sour cream
4 ounce cream cheese
1/3 cup water
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning. Combine sauce, mushrooms, spinach, ricotta, sour cream, and cream cheese. Break noodles into thirds. Place half in bottom of greased slow-cooker. Spread half of ground beef mixture over noodles in slow-cooker. On top of beef, layer 1/2 of sauce, 1/2 of water, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for at least 5 hours on low or jump-start and cook on high for 1 hour and low for 3. Enjoy!
Mary

Slow Cooker Potluck Recipes: Try This Unique, Easy Pork Recipe

This recipe is not cheap due to the cost of the meat, but it is reasonable, very easy, unique and was a crowd-pleaser when I served it for 8 people recently. You’ll need to double the recipe to serve 8 people. Serve with mashed potatoes.

Cranberry Pork Roast

1 (2.5 pound) boneless rolled pork loin roast
1 16-ounce can jellied cranberry sauce (I actually used canned cranberries, not jellied)
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water to make a paste. Stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Kristin

Slow Cooker Potluck Recipes: Pick Up These Cookbooks

There’s two wonderful cookbooks called Fix It and Forget It and Fix It and Forget It for Entertaining. Every recipe is designed to be made in a slow-cooker. They are both available in paperback for about $12. If you don’t want to spend the money, they are available used on amazon.com for $2 to $4 and also at the library.
Karen in Denver, CO

Slow Cooker Potluck Recipes: Try This Beautiful Side Dish

Here is an inexpensive side dish with a beautiful presentation, and it doesn’t cost much, especially when these ingredients are in season. My husband and I sometimes have it as a main dish when we want something light for dinner.

Salad Nicoise
(serves 4 to 8 depending on amount of ingredients)

a large platter
1 to 2 heads of romaine or leaf lettuce, washed and chopped
4 to 8 red potatoes, boiled with skins on, cooled and diced
6 to 8 carrots, peeled, sliced diagonally and cooked
1 to 2 cucumbers, peeled and diced
4 to 6 medium tomatoes, diced
2 or 3 green onions, sliced
1 can black olives, drained
1 to 2 cans white tuna, drained (optional)

First, make a bed of lettuce on the large platter. On top of it, add the potatoes, carrots, cucumbers and tomatoes in four quarters, like spokes of a wheel. Sprinkle the green onions and olives on top. If using tuna, you can either sprinkle it on top or put it at the center in a mound, like the hub of the wheel.

For dressing:

1/4 cup olive or vegetable oil
2 tbs. rice vinegar
2 tbs. fresh lemon juice
salt and pepper to taste

Shake together and pour over salad right before serving.
J

Slow Cooker Potluck Recipes: Easy and Delicious Roast

I have church people over a lot and I like to have an easy pot roast (I get chuck roast). I buy the roast, then fill the pan with water, the roast, packaged pre-peeled baby carrots, half a large onion, and if I have a big enough pan, I toss in a ton of red baby potatoes with spots removed and most of peeling still intact and cut in half. I bake it at 400 degrees for an hour. When done, I place the meat on a plate and slice it. Then I place the potatoes, carrots, and onions on the other side of the platter. Add a salad, bread of some type, and fruit/dessert. Or you can also do mashed potatoes and gravy in lieu of the red potatoes.
Carla of Clovis, CA

Slow Cooker Potluck Recipes: Low-Carb Option

To the person who wanted a quick, inexpensive meal for company, this one is a hit at work. We have it about once a week and I shop for the ingredients from my local Save-a-Lot, so it feeds 6 to 7 for about $10.

Chicken Stroganoff

1 bag of chicken tenders or boneless breasts
4 cans cream of chicken soup (low sodium if desired)
1/3 brick of cream cheese (about 3 oz.)
1 packet of dry onion soup mix (or 1/2 if you don’t like the salty taste)
2 pkgs. of sliced fresh mushrooms (you can use canned)
16 oz. sour cream (not fat free, please!)

Put everything except sour cream in the crock and cook all night on low if using an older crock. In my newer crock, this cooks in about 6 hours on low so I have to set my alarm for 3AM so I can turn the crock off and put it in the fridge. When done, the chicken will be very tender. Just stir everything up and break up the chicken into bite size pieces. Stir in sour cream. If you cook it overnight, you can store in the fridge until you get home from work and then warm it in the microwave.

Serve over noodles or rice. You can also serve over spaghetti squash or French cut green beans if you are on a low carb diet. There’s only about 6 carbs in a cup of the sauce. Serves 7-8. Yummy!

You can make Beef Stroganoff by substituting about 3 pounds stew meat and 4 cans cream of mushroom soup, but I think the chicken is better. If you are a very resourceful cook and want to limit your sodium even further, you can make your own cream base soup and substitute for the canned stuff.
Bonnie

Slow Cooker Potluck Recipes: Check Out Rachel Ray’s Latest Cookbook

I just checked out Rachael Ray’s latest cookbook from the library. It is called Rachael Ray 20 Minute Meals, Get Togethers. She does the 30-minute meal show on TV and I was curious what she would include in her cookbooks. She is down-to-earth and seems to have a great knack for making a terrific meal with common ingredients. It may not be what you were looking for, but it might be an interesting peruse anyway!
Kim S.

Slow Cooker Potluck Recipes: Spice It Up a Bit

I have a recipe that I have been using for 18 years. This is a Cajun Chicken or Shrimp dish that a family friend always brought for Thanksgiving, until he moved back to LA, and we finally managed to get the recipe from him! I always get an enthusiastic response when I serve it. I use Chicken when I cannot afford Shrimp. It can be baked in the oven or prepared in the slow-cooker.

Cajun Chicken with Rice and Cheese

1 lb. Chicken or Shrimp (bite-size pieces)
1 stick Butter
1 medium onion ( any variety ) chopped
1 red, yellow or orange bell pepper, chopped
2 stalks celery, chopped
1 can cream of mushroom soup
1 small package mushrooms, chopped (can be eliminated if guests are not mushroom eaters)
1 pint canned or fresh crab
1 1/2 cups rice (any variety)
1/4 C. half & half or whole milk
1 package cream cheese, softened
1 TBS tobasco sauce
salt and pepper to taste
1 egg
grated sharp cheese

Mix all ingredients together (I use my hands, wearing rubber gloves) except the cheese. I also add more spices (cayenne pepper and more tobasco) if it is for our family. I use Basmatti Brown Rice. I have found that this is the only brown rice that doesn’t have a strong taste, and it is healthier in such a rich recipe. You can eliminate the crab if it is too expensive. I usually do. You can either saute the fresh veggies or add them raw to save time. We took this to our last potluck and even the kids were eating it along with their pizza!
Michael

Slow Cooker Potluck Recipes: Can’t Beat Beef Burgundy!

I believe the following recipe to be an excellent, easy and inexpensive solution for company.

Beef Burgundy

2 pounds stew meat
10 oz. can cream of mushroom soup
1 empty soup can of burgundy wine
mushrooms to taste

Place stew meat, soup, wine and mushrooms (canned or fresh) in a slow-cooker. Cook on low 7 to 8 hours. Serve over mashed potatoes, noodles or rice. Served with a tossed green salad and French bread, it is a complete meal. Vanilla ice cream for dessert is grand!
Gloria B.