Weekly Roundup - Living On Nothing Edition [Survival Today

http://www.stretcher.com/stories/990531m.cfm

Start Your Day with a Healthy Breakfast

Research shows that a nutritious breakfast is the most important meal of the day. Not only does a good breakfast provide good fuel to get a body moving, it provides necessary nutrients to help us “think smart.”

Imagine attempting to drive to work with an empty fuel tank in your automobile. In the morning, you normally have not had any food for 8-12 hours. When you skip breakfast, or fill up on “empty” calories, you set yourself up for low energy which will effect both brain and body. The fuel necessary to keep moving and mentally functioning is taken from the muscles, slowing down metabolism and further sapping energy reserves. It seems to be a vicious cycle.

A breakfast made up of whole grains and legumes provides an excellent source of complex carbohydrates, is filling as well as satisfying, and is a great way to start the day! Fill up on high-energy foods rather than caffeine-laden drinks, which only create the desire and the need for more, artificially stimulating a body that cries for wholesome foods to process.
Whole Grains and Legumes Make Healthy Breakfast Foods

Why whole grains and legumes?

Refined grains (used in almost all commercial breakfast cereals, breads, muffins, pancake mixes, etc.) have had fiber and nutrients removed. Overprocessed and “instantized” beans and legumes have been stripped of many water-soluble nutrients and some of the fiber. (Canned beans, however, maintain more fiber and nutrients than grains which are milled to remove the outer fibrous hull, creating white flour, white rice, etc.) When consumed, they create quick blast of energy which is soon followed by a rapid drop. This roller coaster effect causes the body’s metabolism to become confused and unable to function efficiently, thus ensuring continued highs and lows throughout coming days and weeks, creating constant havoc with energy as well as weight.

Whole grains and legumes take longer for the body to process, providing a steady supply of nutrients and adequate fiber to keep the foods you eat moving quickly through your body. For those of you just starting to include whole grains in your diet, start slowly, or the extra fiber will make these move TOO quickly through your body. Combining grains and legumes is the perfect solution, as grains move quickly and legumes move slowly, thus balancing each other out.

Yeast breads, muffins, pancakes, flour tortillas and pitas, cakes and cookies can all be made using a combination of whole grains and bean, pea and lentil flours. These flours can be ground at home or purchased at health stores and some grocery chains. If you are unable to find a source near you, order directly from Bob’s Red Mill, 5209 S. E. International Way, Milwaukie, OR 97222, 503-654-3215. Ask for a catalog of all their fine products. Each of Bob’s bean, pea and lentil flour packages includes unique recipes you won’t want to miss.
Healthy Breakfast Recipes

Perfect Buttermilk Pancakes

1 c. whole wheat flour (or 1/3 c. tapioca flour and 2/3 c. brown rice flour for those who are allergic to wheat)
1/3 c. white bean flour
1 T. melted honey
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. canola oil
3/4 c. fresh buttermilk
3 egg whites, beaten stiff

Mix ingredients in order given, folding in egg whites last. Pour 2” circles of batter onto oiled griddle and cook over medium heat. If batter is made with tapioca and brown rice flours, cook at medium-low heat.

Great Wheat Muffins

1 3/4 c. whole wheat flour
1/4 c. pinto bean flour
3 t. baking powder
1 t. salt
3 T. molasses or honey
3/4 c. chopped dates or raisins
1 c. chopped almonds or pecans
1 c. milk
3 T. vegetable oil
2 egg whites, beaten stiff

Combine dry ingredients. Add remaining ingredients except eggs and stir until moistened. Fold in egg whites. Fill oiled muffin tins 3/4 full. Bake 20 minutes at 425 degrees, until delicately browned.

For additional recipes, order Country Beans by Rita Bingham (Unique recipe book containing nearly 400 delicious bean meals which can be made in 30 minutes or less. Fat-free soups, sauces and gravies in only 3 minutes!) $14.95 + $3.50 P&H.

Natural Meals In Minutes
naturalmeals.com
Toll-Free Order Line: 1-888-232-6706. Inside Oklahoma (405) 359-1221 Copyright(c) Country Beans

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5,001 posted on 12/17/2009 8:00:31 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.stretcher.com/stories/05/05jan24h.cfm

Breakfast from the Slow Cooker
contributed by Chet’s Crock

GetHotlineHelp.com

Penney’s Slow Cooker Oatmeal

2 cups milk
1/4 cup brown sugar
1 Tbs melted butter
1/4 tsp salt
1/2 tsp cinnamon
1 cup quick cooking oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts

Grease the inside of the crockpot. Put ingredients inside crockpot and mix with wire whisk. Cover just before going to bed and turn on low. It will be ready in the morning.

Hot and Spicy Pecans

1/4 cup butter (4 oz) cut in pieces
6 cups pecans
2 tsp chili powder
1/2 tsp onion salt
1/2 tsp garlic powder

Place cut up butter in slow-cooker and heat, uncovered, on HIGH until melted (15 to 20 minutes). Add pecans and stir to coat. Cover and cook on HIGH 30 minutes. Uncover and cook on HIGH 2 1/2 hours longer, stirring occasionally. Sprinkle with the seasonings and toss to coat. Spread on a baking sheet to cool. Store in an airtight container in the refrigerator for up to 6 weeks, or freeze for up to 3 months. Serve at room temperature or warm.

Slow Cooker Apple Butter

7 cups applesauce, unsweetened
2 cups apple cider
1 1/2 cups honey
1 Tbs ground cinnamon
1/2 tsp ground cloves
1/2 tsp Allspice

In a slow-cooker, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. (Or to keep, you could freeze the jars.) Makes 4 pints.

Fabulous slow cooker recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at http://chetday.com/easyhealthyrecipes.htm

5,002 posted on 12/17/2009 8:02:50 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.stretcher.com/stories/03/03nov24h.cfm

Healthy Family Breakfasts
by Brenda Hyde

GetHotlineHelp.com

I know all of us are trying to eat healthier and make healthy dishes for our families. Breakfast is often overlooked. It’s easy to buy granola bars or serve the cereal the kids like the most, which usually has far too much sugar. Try these healthy alternatives and see if some of the other breakfast “junk food” can be left behind! The banana bread is a big favorite at our house and I make it often when company comes as well. The bread and granola bars are also good for snacks or brown bag lunches.

Homemade Granola

3 cups rolled oats
1 1/2 cups wheat germ
1 cup bran
1/2 cup soy flakes
1/2 cup shredded coconut
1/3 cup chopped walnuts
1 tsp. cinnamon
3 tablespoons honey
3 tablespoons water
1/2 cup raisins

Combine oats, wheat germ, bran, soy flakes, coconut, nuts and cinnamon in a large bowl. In a small bowl, combine the honey and water. Pour over the mixture and mix well. Spread on two ungreased cookie sheets. Bake at 225 degrees for one hour or until golden brown, stirring every 15 minutes or so. Allow to cool and then stir in the raisins. Place in a covered jar and store in a cool, dry place or refrigerate. Use 1/2 cup of milk for each serving (try vanilla soy milk for a great breakfast!) A serving is about a 1/3 of a cup.

Keeping the amounts the same you can substitute almonds or pecans for the walnuts. You may want dates or other dried fruit instead of raisins. You can use extra of something instead of the coconut too.

Apple Cinnamon Oatmeal

1 cup water
1/4 cup apple juice
1 apple, diced
2/3 cup rolled oats
dash cinnamon
1 cup lowfat or skim milk
Place the water, juice, and apples in a medium sized saucepan and bring to a boil. Stir in the rolled oats and cinnamon. Return to a boil, then reduce heat and simmer until thick. Serve hot with the milk.

Lowfat Banana Bread

1 1/4 cups sugar
1/4 cup margarine
3 egg whites
1 1/4 cups mashed bananas
3/4 cup Fat Free Yogurt
1 tsp. pure vanilla extract or 1 tsp. rum extract
2 3/4 all purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
Optional: 1/2 cup chopped pecans

Place oven rack on lowest position. Preheat the oven to 350 degrees. Cream together sugar and margarine. Mix in egg whites until blended. Add the banana, yogurt and vanilla and beat until smooth. Stir in the other ingredients until just moistened. Bake in two 8” loaf pans for about an hour until toothpick comes out clean. Cool 5 minutes.

The fat content listed was 2 grams per serving, but it wasn’t clear if that was for one slice or two. I left out the nuts, and loved it. It was very moist and everyone in our family liked it. I would never have guessed it was low fat.

Granola Bars

3/4 cup packed brown sugar
1/2 cup honey
1/4 cup water
1 teaspoon salt
1/2 cup butter
3 cups rolled oats
1 cup toasted chopped nuts
1 cup wheat germ
1/4 cup sesame seeds or flax seeds
1 1/2 cup dried fruit (combination of anything you like)

In a large pan, combine sugar, butter, honey, water, and salt. Bring to a simmer and cook for 5 minutes. Stir in oats, nuts, wheat germ, and sesame seeds. Cook, stirring frequently, for 15 minutes. Remove from heat and add fruit. Pour onto a cookie sheet or jelly roll pan lined with wax paper or parchment. Cut the “dough” into bars of desired size, so you can break along the cut lines when cool. Allow to cool for 30 minutes. Break along score lines. Store in an airtight container.

Brenda Hyde is a freelance writer, wife and mom to three kids living in the Midwest United States. For more family friendly recipes and cooking tips, visit Brenda at http://oldfashionedliving.com/recipes.html

5,003 posted on 12/17/2009 8:09:55 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.stretcher.com/stories/01/010521f.cfm

Crockpot Grain Dinner

* 1/4 cup millet, uncooked

* 1/4 cup barley, uncooked

* 1/3 cup brown rice, uncooked

* 1 cup onions, chopped

* 1 cup green bell pepper, chopped

* 1/2 cup carrots, finely chopped

* 8 oz tomato sauce, salt free or reg

* 1 lb canned tomatoes — chopped, drained, reserve liq

* 1 1/2 cup corn, canned or frozen drained

* 1 tsp dried oregano

* 1 tsp dried basil

* 1/2 tsp garlic powder

* Salt and pepper to taste

* 1 canned kidney beans, drained or any other beans, drained (This will yield 10 oz of beans)

Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 cup. Stir into grain mixture. Cover and cook on low setting 8 hrs. Stir before serving. I just put all the dry ingredients in the crockpot the night before, in the morning all the wet ingredients and turn the crockpot on. By the time dinner rolls around, it is ready. This serves 8 as a side dish and 4-6 as a filling main course. You can use any combination of grains. Just use about 1 cupful altogether — although I have used more then 1 cupful.

contributed to Chet’s Crock by Carole W.

Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at http://chetday.com/easyhealthyrecipes.htm

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

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

5,004 posted on 12/17/2009 8:18:45 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

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

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

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5,005 posted on 12/17/2009 8:21:42 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Welcome to the thread, glad you came to read.

Yes, I would like all those recipes, lived near the border too many years.

Join in the thread, if you would like.

5,006 posted on 12/17/2009 8:28:04 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Sri Lankan Curry Powder
Posted by: “KittyHawk”

Sri Lankan Curry Powder

2 Tbsp coriander seeds
1 Tbsp uncooked rice
1 Tbsp cumin seeds
1 tsp black peppercorns
3 green cardamom pods
3 whole cloves
1/2 cinnamon stick, broken into small pieces

Combine all ingredients and roast in a dry skillet over moderate heat until the spices are dark brown. Cool and grind to a fine powder.

Makes 1/3 cup

________________________________________________________________________
________________________________________________________________________
4. Iranian Spice Mixture for Stews
Posted by: “KittyHawk”

Iranian Spice Mixture for Stews

2 cinnamon sticks, broken into small pieces
2 Tbsp coriander seeds
2 Tbsp green cardamom pods
1 Tbsp black peppercorns
1 Tbsp cumin seeds
1 Tbsp grated nutmeg
1 Tbsp powdered dried lime

Combine all the spices and grind to a fine powder. Store refrigerated in
an airtight container for up to 3 months.

Makes about 1/2 cup

To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

5,007 posted on 12/17/2009 8:35:59 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

These look really good. I copied them and hope to try a few of them soon. There is nothing better than having dinner waiting when you get home from work. Thanks for sharing!

5,008 posted on 12/17/2009 8:43:33 PM PST by flutters (God Bless The USA)

Flourless Sugar-Free Pistachio Cookies
(Makes 40-50 small cookies, recipe adapted from II Viaggio Di Vetri: A Culinary Journey, found via The Italian Dish.)

3/4 cup (4 oz.) shelled pistachio nuts, plus about 50 nuts to garnish top of cookies (I used dry-roasted pistachio kernels from Costco)
2 T plus 1 cup Splenda (or use a blend of Splenda and sugar or all sugar)
1 2/3 cup almond meal (sometimes called almond flour, although they’re slightly different)
2 eggs, beaten well

In food processor or bowl of immersion blender, combine pistachios with 2 T Splenda and process until the nuts are finely ground. If using food processor change to plastic blade, or transfer pistachio/Splenda mixture to stand mixer fitted with paddle attachment. Add the almond meal and cup of Splenda and mix until well combined. Then add eggs and mix until completely blended into dry ingredients. Remove mixture from food process or mixer bowl and chill at least 8 hours. (I chilled it overnight and baked the cookies the next day. I’m curious if you could get away with a shorter chilling time with almond meal, since the mixture was very dense.)

Preheat the oven to 325F. Line cookie sheet with parchment paper. Scoop a small spoonfuls of dough and roll between your hands to make a small ball about an inch in diameter. (I used a teaspoon measuring spoon to scoop out the dough.) Put each ball on the parchment, smash down slightly, then press one pistachio into the center.

Bake cookies until they are lightly browned on the edges, about 12-15 minutes in my toaster oven. Let cool for 5 minutes on cookie sheet, then transfer to cooling rack or dish towel and let cool.

My cookies didn’t spread out much, probably due to the denser texture from the almond meal. Seems to me this recipe would also be very adaptable to other types of nuts; I’d love to know if anyone tries some variations.

This printable recipe from KalynsKitchen.com.

http://kalynskitchen.blogspot.com/2008/12/recipe-for-flourless-sugar-free.html

Wednesday, December 16, 2009
Whole Grain Low-Sugar (or sugar-free) Chocolate Cookies with Pecans
(Makes about 20 medium-sized cookies, recipe adapted from One Smart Cookie created by Suzanne Lenzer for the New York Times.)

2/3 cup whole wheat flour (you could use white whole wheat, but I just used regular whole wheat flour)
1/4 cup + 1 T unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine (softened at room temperature or melted on lowest setting in microwave)
6 T granular Splenda (or use sugar if you don’t care about having a low-sugar cookie)
3 T brown sugar (or use 3 T more Splenda if you want sugar-free cookies)
1 T vanilla
1/2 cup “oatmeal crumbs” or rolled oats (To make “oatmeal crumbs” buzz the rolled oats in the food processor or blender until they are coarsely ground, then measure the amount you need. I use these in lots of baking, and they’re also good as a binder in meatballs or meatloaf.)
1/4 cup finely chopped pecans (measure 1/4 cup pecans, then chop with chef’s knife)

Preheat oven to 350F/175C. In a bowl large enough to hold all the ingredients, combine the whole wheat flour, cocoa powder, baking soda, and salt.

In a smaller bowl, stir together the melted or softened butter, Splenda, brown sugar, and vanilla. Stir this mixture into the dry ingredients. (I used a rubber scraper to scraper out every bit!) Stir the “oatmeal crumbs” into this mixture, then fold in the finely chopped pecans.

Line cookie sheet with parchment paper, or if you don’t have any parchment paper, I’d use non-stick spray. Scoop out a heaping tablespoon of dough at a time, roll into a ball, then arrange on parchment, leaving about two inches between cookies because you’re going to smash them down. Use a flat turner or the bottom of a glass to smash down the cookies so they’re about 1/4 inch thick.

Bake cookies 15-16 minutes, until they are fairly firm to the touch. Remove and let cool on cooling rack for 20 minutes or longer before eating. These will keep several days in a plastic container with a lid if you can manageto keep them around that long!

This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 8:09 AM

http://kalynsprintablerecipes.blogspot.com/2009/12/whole-grain-low-sugar-or-sugar-free.html

5,009 posted on 12/17/2009 8:48:38 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Thanks for all the links. I’ll be ready to start working on them right after Christmas. I’ve already picked up a few new gardening books from the library book sale with lots of pretty pictures to curl up with this winter.

5,010 posted on 12/17/2009 8:51:12 PM PST by Marmolade

Buttermilk Biscuits with Sausage Gravy
Posted by: “BarbH”

Buttermilk Biscuits by Maya Angelou
INGREDIENTS

4 cup all purpose flour
1 cup lard
½ teaspoon salt
2 cups buttermilk
6 teaspoon baking powder
1 teaspoon baking soda
all purpose flour

INSTRUCTIONS

Preheat oven to 375 degrees
Sift flour with salt, baking powder and baking soda. Cut in lard until mixture resembles course cornmeal. Add buttermilk and stir until dough leaves side of bowl.
Turn dough out onto floured board and knead until smooth. Roll out to ½- inch thick and cut into 2 inch rounds.
Bake on ungreased cookie sheet for 20 to 25 minutes or until golden.

Sausage Gravy

1 pound sausage
3 tablespoons butter
3 tablespoons all purpose flour
1-1/2 cups half & half cream
a few grinds of pepper
salt to taste

In sauce pan fry sausage until all pink is gone. Add butter. When melted add flour and stir until incorporated. Add cream stirring constantly. Add salt and pepper. Stir until thickened.

Split biscuits (butter or not) and spoon sausage gravy over biscuits and serve immediately.

To visit group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/

5,011 posted on 12/17/2009 8:52:41 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

I hope TT makes his way back to you. We’ve had cats leave for a while and then show up again, looking for food.

5,012 posted on 12/17/2009 8:57:21 PM PST by Marmolade

>>>You getting more snow yet?<<<

Not yet, but radar looks kinda ominous.

"The National Weather Service in Greenville-Spartanburg has issued
a Winter Storm Warning for heavy snow... which is in effect from 6 am
Friday to 7 PM EST Saturday.

Storm total snowfall is expected to range from 4 to 8 inches"

looks like it's also headed in your direction.

5,013 posted on 12/17/2009 9:24:12 PM PST by Eagle50AE (Pray for our Armed Forces.)

To: nw_arizona_granny; Quix

mercola.com

Overlooked 150 Year Old Household Cleaner a Remedy for Swine Flu?
Posted by: Dr. Mercola
December 15 2009 | 281,787 views

sodium bicarbonate, baking soda, arm & hammer, arm and hammer, flu, influenza, swine flu, H1N1, flu remedy, flu remediesIn today’s modern world of medicine the FDA just will not let companies that sell products make medical claims about them unless they have been tested at great expense, and approved as a drug. But this was not always the case.

In a 1924 booklet published by the Arm & Hammer Soda Company, the company starts off saying, “The proven value of Arm & Hammer Bicarbonate of Soda as a therapeutic agent is further evinced by the following evidence of a prominent physician named Dr. Volney S. Cheney, in a letter to the Church & Dwight Company:

“In 1918 and 1919 while fighting the ‘Flu’ with the U. S. Public Health Service it was brought to my attention that rarely any one who had been thoroughly alkalinized with bicarbonate of soda contracted the disease, and those who did contract it, if alkalinized early, would invariably have mild attacks.”

Recommended dosages from the Arm and Hammer Company for colds and influenza back in 1925 were:

* During the first day take six doses of half teaspoonful of Bicarbonate of Soda in glass of cool water, at about two hour intervals
* During the second day take four doses of half teaspoonful of Bicarbonate of Soda in glass of cool water, at the same intervals
* During the third day take two doses of half teaspoonful of Bicarbonate of Soda in glass of cool water morning and evening, and thereafter half teaspoonful in glass of cool water each morning until cold is cured

5,014 posted on 12/18/2009 8:08:15 AM PST by Joya (Lord Jesus Christ, Son of God, Savior, have mercy on me, a sinner!)

5,015 posted on 12/18/2009 8:09:09 AM PST by Joya (Lord Jesus Christ, Son of God, Savior, have mercy on me, a sinner!)

China develops herbal medication to treat A/H1N1 flu
(Xinhua)
Updated: 2009-12-17 19:47

http://www.chinadaily.com.cn/world/2009-12/17/content_9196095.htm

5,016 posted on 12/18/2009 11:49:58 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Homeless in The Land of Dreams

Homeless person in San Diego, California, courtesy of Nathan Rupert/flickr

As America experiences an increase in ‘first-time’ homelessness, activists bemoan city ordinances that keep charities from lending a helping hand, perpetuate laws that stigmatize the homeless and often lead to harassment, beatings, rapes and even human torching – much of which is available for your entertainment on ‘reality TV,’ Julianne Geiger writes for ISN Security Watch.

By Julianne Geiger for ISN Security Watch

http://www.isn.ethz.ch/isn/Current-Affairs/Security-Watch/Detail/?lng=en&id=110650

[Check out the U.S. laws that make it illegal to feed the homeless......granny]

5,017 posted on 12/18/2009 12:20:51 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.fda.gov/Safety/Recalls/ucm194810.htm

Willamette Shelling Recalls Shelled Hazelnuts Because of Possible Health Risk

Contact:
Ben Mitchell
503-538-9256
Amy Wood
503-274-0086, ext. 2

FOR IMMEDIATE RELEASE - December 17, 2009 - Willamette Filbert Growers of Newberg, OR is recalling 29,861 lbs of Shelled Hazelnuts and Shelled Organic Hazelnuts, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

After product sampling, Salmonella was found on one production lot at the facility where Willamette Filbert Grower’s hazelnuts were shelled. To ensure consumer safety, Willamette Filbert Growers has decided to recall all shelled hazelnuts and shelled organic hazelnuts processed from October 12th 2009 through November 25th 2009.

Shelled Hazelnuts and Shelled Organic Hazelnuts were distributed in Oregon and California through wholesale distributors and direct delivery. Unshelled hazelnuts are not subject to this recall.

All products subject to recall were packed in 25 lbs. corrugated boxes bearing Willamette Filbert Growers or Meridian Organic Hazelnuts labeled with lot code numbers 289091A and 311091A.

No illnesses have been reported to date.

Consumers who have purchased Willamette Filbert Growers Shelled Hazelnuts or Meridian Organic Hazelnuts are urged to return the product to the place of purchase for a full refund. Consumers with questions may contact Ben Mitchell at (503) 538-9256, Monday through Friday, between 8 a.m. – 5 p.m. PST.

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RSS Feed for FDA Recalls Information [what’s this?]

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Page Last Updated: 12/17/2009

5,018 posted on 12/18/2009 12:51:56 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.hhs.gov/news/healthbeat/2009/12/20091221a.html

HHS HealthBeat (December 21, 2009)
The Slim-Fast recall

Recall of various food products
Listen to TipAudio

Interested?
Take the Next Step

From the U.S. Department of Health and Human Services, I’m Ira Dreyfuss with HHS HealthBeat.

Consumers are being warned not to use Slim-Fast canned drinks because these weight-loss products might be contaminated by bacteria. The company that makes Slim-Fast, Uniliver, issued the recall.

The bacteria, bacillus cereus, can cause diarrhea and vomiting. People generally get over it in 24 hours. But Food and Drug Administration spokesman George Strait says:

[George Strait speaks] “The FDA recommends that anyone who has consumed the recalled Slim-Fast product should see a healthcare provider if they experience either diarrhea or vomiting.”

People who have the products should get rid of them. Unilever is offering a refund to consumers who call a toll-free number, 1-800-896-9479.

Learn more at hhs.gov.

HHS HealthBeat is a production of the U.S. Department of Health and Human Services. I’m Ira Dreyfuss.

Last revised: December, 18 2009

5,019 posted on 12/19/2009 3:07:31 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

I am so glad you found something to copy...and cook.

Welcome to the thread, if you need more ideas, there are 2 other threads of 10,000 posts each, the links are about post #1 of this thread.

Join in any time and let us know how you liked the recipes.

It is my pleasure to find recipes for all of you to cook.

5,020 posted on 12/19/2009 3:24:39 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

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