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

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

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

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

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

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

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

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

Cilantro-Topped Salmon
Light & Tasty
June/July 2006 issue
Page: 8

“This has been a favorite with everyone who has tried it,” Nancy
Culbert assures from Whitehorn, California. A tongue-tingling
cilantro-lime sauce compliments tender salmon fillets in the pleasing
entree.

SERVINGS: 6
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1-1/2 pounds salmon fillets
1/4 cup lime juice divided
1/2 cup minced fresh cilantro
3 tablespoons thinly sliced green onions
1 tablespoon finely chopped jalapeno pepper
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
Place salmon skin side down in a 13-in. x 9-in. baking dish coated with
cooking spray. Drizzle with 1-1/2 teaspoons lime juice.
In a small bowl, combine the cilantro, onions, jalapeno, oil, salt,
pepper and remaining lime juice. Spread over salmon. Bake, uncovered, at
350° for 20-25 minutes or until fish flakes easily with a fork.
Yield: 6 servings.

Nutrition Facts
One serving: 3 ounces cooked salmon Calories: 232 Fat: 15 g Saturated
Fat: 3 g Cholesterol: 67 mg Sodium: 166 mg Carbohydrate: 1 g Fiber: 0 g
Protein: 23 g Diabetic Exchange: 3 lean meat, 1 fat.

http://www.tasteofhome.com/Recipes/Cilantro-Topped-Salmon

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Grilled Tuna Steaks
Light & Tasty
June/July 2006 issue
Page: 31

“My husband and I love to grill,” Michelle Armistead says of her low-fat
and nearly carb-free entree. “This delicious recipe is quick enough for
weeknight meals. Simply make a salad and side dish while the tuna steaks
are marinating, and dinner is on the table in no time,” she writes from
Marlboro, New Jersey.

SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 5 min. + marinating Grill: 5 min.

Ingredients:
2/3 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoons dried oregano
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
6 tuna steaks (6 ounces each)

Directions:
In a bowl, combine the first six ingredients. Pour 1/2 cup marinade into
a large resealable plastic bag; add tuna steaks. Seal bag and turn to
coat. Refrigerate for 30 minutes, turning once or twice. Cover and
refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain
and discard marinade. Grill tuna, covered, over medium-hot heat for 3
minutes. Turn; baste with reserved marinade. Grill 2-4 minutes longer or
until fish flakes easily with a fork. Before serving, brush tuna with
remaining marinade. Yield: 6 servings.

Nutrition Facts
One serving: Calories: 218 Fat: 5 g Saturated Fat: 1 g Cholesterol: 80
mg Sodium: 202 mg Carbohydrate: 1 g Fiber: 0 g Protein: 38 g Diabetic
Exchange: 5 very lean meat, 1 fat.

http://www.tasteofhome.com/Recipes/Grilled-Tuna-Steaks

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Orange Roughy Italiano
Light & Tasty
June/July 2006 issue
Page: 53

“I’m not a big fan of fish unless it’s fried,” confides
Sherry Fletcher from Highland, Illinois. “But this recipe is so
simple and good that it’s become a favorite! It’s also low in
fat and packed with vitamin-rich veggies and Italian flavor.”

SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.

Ingredients:
2 cups sliced zucchini
1/2 cup thinly sliced onion
1 teaspoon dried oregano
1 tablespoon olive oil
4 orange roughy fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped
1/2 cup shredded part-skim mozzarella cheese

Directions:
In a large nonstick skillet coated with cooking spray, saute the
zucchini, onion and oregano in oil for 5 minutes or until onion is
tender.
Sprinkle the fillets with salt and pepper; place over zucchini
mixture. Sprinkle with tomato. Reduce heat; cover and simmer for 10
minutes or until fish flakes easily with a fork. Sprinkle with cheese;
cover and let stand for 2 minutes or until cheese is melted. Yield: 4
servings.

Nutrition Facts
One serving: Calories: 167 Fat: 7 g Saturated Fat: 2 g Cholesterol: 31
mg Sodium: 290 mg Carbohydrate: 5 g Fiber: 2 g Protein: 21 g Diabetic
Exchange: 3 very lean meat, 1 vegetable, 1 fat.

http://www.tasteofhome.com/Recipes/Orange-Roughy-Italiano

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Zucchini-Wrapped Scallops
Light & Tasty
June/July 2006 issue
Page: 60

Our home economists wanted to wrap seasoned scallops in thin zucchini
strips before threading them onto skewers for grilling. The problem was
finding a terrific scallop recipe. When Hershey, Pennsylvania’s Julie
Gwinn shared her citrus marinade, they found just what they were looking
for. Julie’s recipe is easy enough for weeknight suppers, and the
eye-fetching treatment suits weekend dinner parties.

SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 20 min. + marinating Grill: 10 min.

Ingredients:
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

Directions:
In a small bowl, combine the orange juice, oil, seasoning, orange peel
and red pepper flakes; set aside 1 tablespoon for basting. Pour the
remaining marinade into a large resealable plastic bag; add the
scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
Using a vegetable peeler or metal cheese slicer, cut zucchini into
very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini
strip around each scallop. Secure by threading where the zucchini ends
overlap onto metal or soaked wooden skewers.
Coat grill rack with cooking spray before starting the grill. Grill
skewers, covered, over medium heat for 3-4 minutes on each side or until
scallops are opaque, brushing once with reserved marinade. Yield: 4
servings.

Nutrition Facts
One serving: Calories: 194 Fat: 5 g Saturated Fat: 1 g Cholesterol: 56
mg Sodium: 346 mg Carbohydrate: 7 g Fiber: 1 g Protein: 29 g Diabetic
Exchange: 4 very lean meat, 1/2 starch, 1/2 fat.

http://www.tasteofhome.com/Recipes/Zucchini-Wrapped-Scallops

Tater Eggs
Posted by: “Richard

Tater Eggs

1 - bag of frozen potatoes O’Brien (or regular frozen potatoes)
1 - 12oz Monterey Jack Cheese (or your favorite cheese)
2 - Tomatoes
8 - eggs

Fry potatoes in med/large deep skillet until slightly brown.
Add freshly diced tomatoes on top of potatoes.
Add freshly grated cheese on top of tomatoes.
Add eggs, one at a time, to top of cheese following the rim of the skillet.
Cover with med heat. The eggs will cook from the steam generated.

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9. Black Dog Home Fries
Posted by: “Richard

Black Dog Home Fries

3 baked potatoes
3 tablespoons salted butter or bacon fat
1 small white onion — diced
Salt and pepper

Chop the baked potatoes, skins and all, into 1-inch cubes. Reserve.
Melt the butter (or bacon fat) and add the diced onions.
Saute for about 2 minutes, then toss in the cubed potatoes.
Add salt and pepper and stir the mixture over medium heat for about 10
minutes.
Serve hot and crispy.

Serves 4

Note: The secret to tasty home fries is to bake the potatoes, rather
than to boil them. That way the flavor stays within the potatoes.
At The Black Dog we bake trays of potatoes until they are just getting
soft and let them cool.
Want home fries in the morning? Just bake your potatoes the night before
and refrigerate them.

Source : The Black Dog Eatery

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10. Fried Potatoes with Poblano Chile Strips
Posted by: “Richard

Fried Potatoes with Poblano Chile Strips

Papas Fritas con Rajas

Makes 4 servings

3 large poblano chiles, roasted and peeled
4 medium un peeled red potatoes (about 1 1/2 pounds)
2 tablespoons vegetable oil or lard
1 medium white onion, thinly sliced
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Prepare the chiles and set aside. Then, in a med. saucepan, boil the
potatoes in water to cover until barley tender. Cool under running water.
Peel, and cut into 3/4” pcs. Set aside. Remove the seeds and veins from the
chiles and cut them into thin strips. Set aside.
In a large nonstick skillet, heat the oil over med. heat and cook the onion
until softened, 3 to 4 min. Add the potatoes, chile strips, salt and pepper.
Raise the heat to med. high and cook until the potatoes are lightly browned,
stirring frequently, so they don’t stick, about 10 min. Add more oil, if
needed. Serve hot.

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11. Potato Crust Casserole
Posted by: “Richard

Potato Crust Casserole

Ingredients

1 lb. hamburger
1 can (14-1/2 oz.) stewed tomatoes with garlic and onion
1 can (14-1/2 oz.) green beans, drained
3 cups mashed potatoes
1-1/2 cups cheddar cheese, shredded, divided

Directions

Brown beef in a 2-qt. pan. Salt and pepper to taste. Drain.
Add drained green beans and un-drained tomatoes. Simmer slowly for 15
minutes.
Mix in 1 cup of cheese. Place mixture in casserole. Arrange potatoes
on top, and sprinkle on remaining cheese.
Bake at 350º F. until cheese melts and potatoes begin to brown slightly,
about 25 minutes.

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12. HALFTIME SKINS
Posted by: “Richard

HALFTIME SKINS

6 small potatoes
1/2 cup vegetable or olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika or Cajun seasoning

Preheat oven to 375 degrees.
Brush each potato lightly with oil and bake at 375 degrees for about 45
minutes. Cut the potatoes in half or quarters and scoop out the centers,
leaving 1/4 inch of potato attached to the skin. In a small bowl,
combine the
salt, pepper and paprika. Lightly brush the interior of the potatoes with
oil and sprinkle with the seasoning. Re-bake skins at 375 degrees for 15
minutes or until golden brown. Serve with toppings and accompaniments.

Makes 1 dozen (2 to 4 potato skins per serving, depending on how
potatoes are initially cut).

Beacon Journal Jan. 22, 2003

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13. Cajun Red Hots
Posted by: “Richard

Cajun Red Hots

8 small red potatoes
Zatarain’s Crab Boil, to taste
Margarine
Minced garlic
Zatarain’s Creole Seasoning

Boil potatoes in Crab Boil.
Spray a rectangular glass dish with cooking spray.
Cut potatoes in half and put into dish, slightly mashing them down.
Melt margarine with garlic, then drizzle over potatoes.
Sprinkle Creole Seasoning lightly over potatoes and bake (or broil)
for a few minutes until hot.

http://groups.yahoo.com/group/all-simple-recipes/

[Yes, this is an ad, posted to tempt you...LOL, and I see several ideas that I would use if I could still garden.

No, I don’t want a free standing greenhouse, I would want it attached to the house. Photos at link.

Please control your laughter, at the thought of wearing a fancy long white skirt, to visit your greenhouse.
granny]

Harvest All Winter with a Greenhouse

Once you have your own greenhouse, you’ll wonder how you ever got along without one. Although most people think of a greenhouse as a place to start seeds in spring, if you’re like many gardeners you’ll probably end up using yours year-round:

* Grow your own healthy food. Continue to harvest heat-loving tomatoes and peppers into late fall or even winter.
* Grow hardy greens, such as spinach, year-round.

* Winter over your favorite marginally hardy and container plants for the next spring.
* Make space for all the plants crowding your garage and windowsills.
* Grow plant varieties that can’t normally survive in your zone.
* Banish winter blues. Enjoy your living garden 12 months a year!
* Save money by growing your own plants from seed, rather than buying expensive transplants.
* Start seeds and grow transplants weeks or months earlier than your
neighbors.
* Surround yourself with plants and flowers even in the most inclement weather.

Picture Yourself in a Greenhouse

Imagine it’s a brisk, sunny fall day. Your neighbor’s tomato and pepper plants have succumbed to frost, but you are in your greenhouse harvesting fresh produce. The sun is streaming in, warming the air around you. Outside, there’s a chilly wind but who cares? You and your plants are toasty warm. Greenhouses harness the power of the sun to speed plant growth, but they also provide a welcome oasis for the gardener!

Things to consider when shopping for a greenhouse:

Heated or unheated? The decision to add heat is largely dependent on your climate and the insulation of your glazing. An insulated greenhouse will retain heat and give you the most growing options in cold climates. You can choose to heat your greenhouse to above 65° for tropical plants or keep it around 45° to grow cool crops like lettuce and spinach. By keeping the temperature just above freezing, you can utilize your greenhouse to overwinter container-grown plants and chill bulbs.

Permanent or temporary? Permanent greenhouses are sturdy and provide growing space year-round, and an attractive greenhouse structure is an asset to your landscape. Temporary greenhouses, on the other hand, require you to set them up each spring but do not take up space in your summer garden.

Size. When it comes to greenhouses, bigger isn’t necessarily better, but remember that space on the greenhouse floor fills up quickly. Benches are a critical addition to any greenhouse, so carefully consider the total growing space, not just the size of the greenhouse. Remember, not only will you likely grow more each year, your plants will continue to grow too.

Learn more about selecting and making the most of your greenhouse:

>>Enjoying Your Own Greenhouse

>>Selecting the Right Greenhouse Covering for Your Needs

>>The Benefits of Diffused Light

>>Helpful Hints for Using Your Greenhouse

>>Sign up for a free greenhouse catalog!

Type of glazing. There are many types of glazing ranging from inexpensive plastic sheeting to insulated glass panels. Look for insulation, light diffusion, and longevity when deciding which greenhouse covering is best for you.

Twin-wall 3.5mm Solexx™ XP panels provide better insulation than even 8mm triple-wall polycarbonate!

>>Sign up for a free catalog!

What makes Solexx greenhouses the best choice? They’re sturdy, attractive, convenient, and provide the best light for plants.

The key is in the insulated twin-wall greenhouse panels, which

* reduce heating costs.
* provide 70-77% soft, diffused light (learn more).
* are shatterproof and withstand strong winds, snow, and other harsh weather conditions.

Twin-wall 3.5mm Solexx™ XP panel provides better insulation than even 8mm triple-wall polycarbonate, saving you money on heating costs.

Easy-to-assemble Solexx greenhouses are covered by an 8-year warranty!

FREE delivery!

Learn more about all our greenhouses and sign up for a free greenhouse catalog! >>GO

If you can’t read this newsletter, copy this URL and paste it into your browser:
http://www.ngagardenshop.com/campaigns/show/4756

Here’s a recipe for black bread that I had saved. I haven’t tried it yet and use it at your own risk.

Tony

Breadmaker Black Bread

1 1/3 cups Water

2 2/3 tablespoons Applesauce
or Oil

1 1/3 tablespoons Dark
molasses

1 1/2 tablespoons Vinegar

1 teaspoon Sugar

1 teaspoon Salt

1 teaspoon Dried minced
onion

1/4 teaspoon Fennel seed

2 1/2 teaspoons Caraway seed

2/3 cup Oat bran

2 tablespoons Cocoa powder

1 1/3 cups Rye flour

2 cups bread flour

2 1/2 teaspoons Active dry
yeast

Place all ingredients in bread pan

Posted by: “Norina

Here’s a couple of other recipes:

Rina

* Exported from MasterCook *

Russian Black Bread

Recipe By :posted to the Bread Machine Digest Recipe Club 3/7/03
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread - Machine
Bread - Rolls Bread - Rye

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 Teaspoons Yeast — (1 packet)
1 Tablespoon Sugar
1 1/2 cups bread flour
1 1/2 cups Rye Flour — medium
1/4 cup whole wheat flour
1/2 cup Unprocessed Wheat Bran
1 Tablespoon caraway seeds
1 Teaspoon Salt
1 Tsp. Coffee Powder, Instant
1/4 Teaspoon fennel seeds
See Directions
1 1/8 Cups Water
2 Tablespoons Molasses
2 Tablespoons cider vinegar
2 Tablespoons butter
1/2 oz. Unsweetened Chocolate

Heat in a saucepan over low heat the 1 cup + 2 tablespoons water, molasses,
vinegar, butter and chocolate, stirring frequently until chocolate and
butter melt.

Cool. Add all ingredients to the pan in the order suggested for your bread
machine, select wheat cycle and push start.

Yield:
“1 1/2 Pounds”
- - - - - - - - - - - - - - - - - - -

NOTES : Tried on 2/10/03 made a nice loaf... taste was nothing special
typical cocoa/coffee type rye

Russian Black Bread—ABM
Source: http://groups.yahoo.com/group/BMRC/message/2820

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the
manufacturer. Use the whole wheat, regular crust setting. After the baking
cycle ends, remove bread from pan, place on a cake rack, and allow to cool
for 1 hour before slicing.

http://groups.yahoo.com/group/bread-machine/

Posted by: “iluvrecipes40”

New Mexico Style Chili Chicken Casserole

This is an easy to make tasty dish that I clipped from my local
newspaper. I especially like that it can be prepared a day ahead.
SERVES 8.

1 (14 ounce) can chicken broth
2 (4 ounce) cans chopped green chilies, drained
1 cup chopped onion
1 cup light sour cream
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 garlic clove, minced
20 (6 inch) corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups finely shredded low-fat cheddar cheese

Heat oven to 350.

Coat a 9X13 dish with cooking spray.

In a large pan, combine broth, chilies, onion, sour cream, salt,
cumin, pepper, soup and garlic; mix well.

Bring to a boil, stirring constantly.

Remove from heat.

Spread 1 cup mixture in the dish.

Arrange 6 tortillas over soup mixture (breaking to fit dish) and top
with 1 cup chicken and 1/2 cup cheese.

Repeat layers, ending with cheese.

Spread remaining soup mixture over cheese.

Bake 30 minutes or until bubbly.

Note: If you prepare dish a day ahead, cover with nonstick foil and
refrigerate.

When ready to serve, bake 1 hour, uncover and bake 30 minutes or
until bubbly.

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.

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

Lemon Marmalade-Nack

3 lemons

1 grapefruit

1 pkg. Sure-Jell

6 c. sugar

Cover 3 lemons and 1 grapefruit with water and boil until soft when pricked
with a fork.

Cut fruit in half and remove seeds and skin. Measure pulp.

Grind rind or cut in thin strips until you have 3/4 cup pulp,

rind and sufficient water in which fruit was boiled in should equal 4 cups.

Add 1 package Sure-Jell to this and bring to a rolling boil.

Then add 6 cups sugar, stirring until dissolved.

Boil 2 minutes.

Take off scum. Put into sterilized jars.

NOTES ON LEMON MARMALADE: This takes less than 2 hours to make.

It’s wonderfully tart so don’t skimp on the sugar.

I increase the amount of finely cut rind to 1 cup (plus a little).

Makes 3 scant pints.

Peace to you thru Christ,

Teri =^.^=

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

1. Honey-Zucchini Bread
Posted by: “Jamie

Honey-Zucchini Bread

3 cups flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 eggs
1 cup honey
1/2 cup vegetable oil
2 tsp vanilla
3 cups shredded zucchini

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. In a large bowl, sift together the first 5 ingredients. Set aside. In a medium bowl using a wire whisk, beat the eggs until foamy. Beat in the honey, oil, and vanilla until well blended. Stir in the zucchini. Add the zucchini mixture to the flour mixture. Stir just until moistened. Pour the batter into the prepared loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean and the loaf is golden brown. Cool for 10 minutes and then remove to a wire rack to cool completely.

Jamie

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2. Poppy Seed Tea Bread
Posted by: “Jamie

Poppy Seed Tea Bread

3 cups flour
1 1/2 tsp baking soda
1 tsp salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 - (13 oz) can evaporated milk
1/3 cup poppy seed
Confectioners’ sugar

Preheat the oven to 325 F. Sift together the flour, baking soda, and salt. Set aside. In a large bowl, using a mixer at medium speed, beat the sugar, oil, and eggs for 3 minutes. Beat in the dry ingredients alternately with the evaporated milk until well blended. Stir in the poppy seed. Pour into an ungreased 10 inch tube pan. Bake for 1 hour and 25 minutes or until a toothpick inserted into the center comes out clean and the bread is golden brown. Cool in the pan on a wire rack. Remove. Sift the confectioners sugar over the top. Makes 12 to 16 servings

Jamie

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3. Tropical Fruit Cocktail Bread
Posted by: “gram4two”

Tropical Fruit Cocktail Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 (15 1/4-ounce) can fruit cocktail
1/2 teaspoon ground ginger
3 1/4 cups all-purpose or bread flour
2 tablespoons wheat germ
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup macadamia nuts
1 tablespoon honey
2 tablespoons vegetable oil
2 tablespoons orange peel, grated

Dissolve yeast in the liquid drained from fruit cocktail.

In a bowl, combine ginger, flour, wheat germ, salt, nutmeg, macadamia
nuts, honey, oil, and grated orange peel. Stir in the yeast mixture
and knead to form a soft dough. Add the drained fruit and fold in
gently. Place in a greased bowl, turning once to coat, cover, and
allow to rise until doubled; about 1 1/2 hours.

Punch down; form in a greased loaf pan, and allow to rise again;
about 1 hour.

Bake at 350*F for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.

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4. Muenster Mustard Bread
Posted by: “gram4two”

Muenster Mustard Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
3 cups all-purpose flour
2 tablespoons whole wheat flour
1/4 cup powdered
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon mustard seed
1/3 cup grated carrot
2 large egg yolks
2 tablespoons prepared brown mustard
1 cup diced Muenster cheese

Dissolve yeast in warm water.

In a bowl, combine ginger, sugar, flour, whole wheat flour, powdered
milk, dry mustard, salt, turmeric, mustard seeds, grated carrot, egg
yolks, and prepared brown mustard. Stir in the yeast mixture and
knead to form a soft dough. Add diced muenster cheese. Place in a
greased bowl, turning once to coat, cover, and allow to rise until
doubled; about 1 1/2 hours.

Punch down; form in a greased loaf pan, and allow to rise again;
about 1 hour.

Bake at 350*F for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.

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5. Sourdough Whole Wheat Bread
Posted by: “gram4two”

Sourdough Whole Wheat Bread

Bread Machine

For 1 1/2 Pound Loaf:
3/4 cup plus 2 tablespoons water
2 tablespoons vegetable oil
1 cup sourdough starter (room temperature)
1 1/2 teaspoons salt
1 tablespoon granulated sugar
3 cups whole wheat bread flour
2 teaspoons active dry yeast

For 2 Pound Loaf:
1 cup plus 3 tablespoons water
2 tablespoons plus 2 teaspoons vegetable oil
1 1/4 cup sourdough starter (room temperature)
2 teaspoons salt
4 teaspoons granulated sugar
4 cups whole wheat bread flour
2 1/2 teaspoons active dry yeast

Place ingredients in the bread machine pan in the order suggested by
the manufacturer.

Select Whole Wheat bread cycle and start machine.

NOTE: If you do not have a starter recipe-check out our file section.

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6a. Sourdough Starter
Posted by: “gram4two”

Sourdough Starter

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups room temperature, non-chlorinated water (or bottled water)
2 cups unbleached all-purpose flour

In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-
metallic spoon, mix yeast and warm water. Let stand for 10 minutes.
Add flour; mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic
wrap. Let stand in warm place for 24 hours.

Stir; cover loosely. Place starter in a warm place for 2 to 3 days or
until it bubbles and smells sour; stirring once a day.

Cover loosely with a glass or ceramic lid or plastic wrap and store
in refrigerator. If the starter is not used within one week, you must
feed it to keep it alive and active by following directions to
replenish below. If a clear liquid (an alcohol sometimes called
hooch) rises to the top of starter during storage, simply stir it
back in, but if the liquid turns a light pink, it means the starter
is beginning to break down and spoil; discard and begin again.

To Replenish Starter:
After using a portion of starter, replenish with equal amounts of
flour and warm water. For example, if 1 1/4 cups of starter were
removed to make bread, replenish remaining starter with 1 1/4 cups
warm water and 1 1/4 cups flour. Stir well to blend, cover and let
stand in a warm place until bubbly, 3 to 5 hours.

Store starter in loosely covered glass container in refrigerator. If
not used at the end of one week, remove 1 cup starter and discard;
then replenish with equal amounts of flour and warm water as
instructed.

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

Acorn Soup (serves 3 -increase recipe as needed)

Ingredients

* 1 acorn squash (about the size of a large softball), scrubbed on
outside and cut into 4ths (unpeeled)
* 1/2 cup dried white beans
* 2 stalks celery, chopped
* 1 cup onion, chopped
* 3 cloves garlic, minced
* Vegetable bouillon/broth (dry, enough for 2 cups liquid broth)
* Pepper
* Parsley sprigs and carrot curls for garnish
Directions
1. Soak beans overnight.
2. Rinse beans and put in large pot with 3 cups water.
3. Add celery, onion, garlic and bouillon, bring to boil and then turn
down to low (cover pot).
4. Fill Another large pot with water and bring to a boil.
5. Put the acorn squash in the boiling water and boil for about 10-15
minutes or until a fork poked into The inside feels like poking a well done
mashed potato.
6. Remove the squash and set aside to cool.
7. Once the squash is cool enough to handle, scoop out The inside and
puree in a blender or food processor.
8. After the squash is pureed, add it to the bean mixture.
9. Finish cooking soup so that an hour has Passed from when the beans
started cooking.
10. If the soup is too watery for your taste, cook without the lid on for
a while, or puree about a 3rd of the Batch (beans, onions, celery, garlic
and all) and then add the pureed ingredients back to the original batch.
11. Season to taste with pepper.
12. Garnish with a Sprig of parsley and a carrot curl.

Acorn Muffins w/wild apples & hickory nuts
This recipe uses 4 wild ingredients if you sweeten it with maple syrup.
These are non-dairy muffins and very moist and good.
2 ½ cups grated wild apple, peeled and cored first
2 cups raisins
1 ½ cups boiling water
3 Tbsp. oil
1 cup + 2 Tbsp maple syrup (or honey)
1 ½ tsp cinnamon
1 ½ tsp allspice
½ tsp cloves
1 ½ tsp salt
1 ½ cups Acorn flour
1 ½ cups flour, white or wheat
1 ½ tsp baking soda
¾ cup hickory nuts (or walnuts)
1. Pour boiling water over grated wild apples and raisins. Top with oil
and let stand for 10 minutes.
2. Add honey and spices (including salt), then allow to cool.
3. Sift together dry ingredients, add walnuts and combine with the wet
ingredients.
4. Spoon into well-greased muffin pans.
5. Bake for 15-20 minutes at 350.

WILD RICE SOUP (Excellent!)
10-12 Slices Bacon Brown bacon with onion, drain grease and dice up
1 Onion, Chopped bacon.
112 - Cup Wild Rice -Cook and drain well
1 - Pint Half & Half 3 - Cans Cream of Potato Soup, Undiluted
1 - Pint Milk 1-112 - Cups Grated American Cheese
1-1/2 - Cups Grated Cheddar Cheese
Put bacon and onions in a 5 Quart Casserole, add remaining ingredients.
Simmer slowly until cheese melts and soup thickens.

Pumpkin Muffins

As with any muffin recipe, the trick to making five spice muffins is not to
overbeat the batter and and to place the muffins in the oven immediately
after mixing the wet and dry ingredients. Yields about 20 muffins.
Ingredients:
* 1 large egg, lightly beaten
* 1 cup milk
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
* .1 cup sour cream
* 1 cup canned pumpkin
* 1 cup sugar
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 teaspoons five-spice powder
* 3/4 cup chopped pecans
Preparation:
Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins.
In a medium bowl, combine the egg, milk, vegetable oil and vanilla extract.
Beat in the sour cream, pumpkin and sugar. In a separate large bowl, combine
the flour, baking soda, baking powder, salt and five spice powder.
Add the wet ingredients to the dry ingredients, stirring until the flour is
just moistened - do not beat. Fold in the chopped pecans.
Fill the muffin tins between 1/2 to 2/3 full with the batter.
Bake for 20 to 25 minutes, or until a toothpick placed in the middle comes
out clean. Cool for 5 minutes. Store the muffins in a sealed tin.

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

CANNING WINTER SQUASH-HUBBARD SQUASH
Posted by: “MammaCook1”

PUMPKINS AND WINTER SQUASH-CUBED

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10

pounds is needed per canner load of 9 pints-an average of 2-1/4 pounds per quart.

Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal

quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch

cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking

liquid, leaving 1-inch headspace. Adjust lids and process.

For making pies, drain jars and strain or sieve cubes.

Recommended process time for Pumpkin and Winter Squash in a DIAL-GAUGE pressure

canner

Canner Gauge Pressure (PSI) at Altitudes of

Style of Jar Size Process 0- 2,001- 4,001- 6,001-

Pack Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft

Hot Pints 55 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 min 11 lb 12 lb 13 lb 14 lb

4-17

Recommended process time for Pumpkin and Winter Squash in a WEIGHTED-GAUGE

pressure canner

Canner Gauge Pressure (PSI) at Altitudes of

Style of Jar Size Process Time 0- Above

Pack 1,000 ft 1,000 ft

Hot Pints 55 min 10 lb 15 lb

Quarts 90 min 10 lb 15 lb

DGP I personally don’t know what you may use for a red food coloring, but I googled it and came up with this page that talks about Natural Food colorings:

http://www.naturesflavors.com/default.php?cPath=72

Here is the link of my search with lots more places to check out, I hope you find what it is that your needing:

http://www.google.com/search?q=natureal+red+food+coloring&sourceid=navclient-ff&ie=UTF-8&rlz=1B3GGGL_enUS283US283

Peace to you thru Christ,

Teri =^.^=

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

Cobblers and dowdies, crisps and crumbles, buckles and betties—what are all these desserts?

With a little help from American Desserts by Wayne Brachman, we thought we would give you the answers—since you’re just dying to know.

Cobblers: Cobblers are desserts with a syrupy fruit filling topped with biscuits or cake.

Pan Dowdies: These have pie crusts on top which are broken up and dunked in the fruit filling after baking.

Crisps and Crumbles: These familiar desserts have pie-like fillings with streusel toppings, often with nuts. A crisp is a crumble and a crumble is a crisp.

Buckles: Buckles are cakes that sink, and rise, and buckle as they bake. Our Caramel Swirl Crumb Cake is really a buckle—the caramel topping buckles through the cake as it bakes.

Betties: We remember apple betties from our childhood. Betties are fruit and crumb layered desserts.

Shortcakes: These are biscuits, often rich or sweetened biscuits, that are topped with fruit and whipped cream. Our Strawberry Shortcake recipe is an authentic shortcake recipe—not a white cake recipe topped with strawberries and cream.

Grunts and Slumps: These are fruit and dumpling dishes cooked on top of the stove. Supposedly, the fruit “grunts” as it cooks and the dumplings “slump” down into the filling. (We’ve made these out camping but we’ve never heard the fruit “grunt”.)

Now you know.

http://www.preparedpantry.com/whatsapandowdyprintable.htm

http://www.preparedpantry.com/dutchapplepie.aspx

Deluxe Dutch Apple Pie

There’s a reason why this is called deluxe. It’s loaded with sweet apples and brown sugar and then accented with sour cream. (We like to spike it up with cranberries or walnuts but those are optional.) Then of course, it’s topped with a streusel topping. (And of course, a streusel topping makes for an easier pie.)

Deluxe Dutch Apple Pie

Deep dish pie shell for a nine-inch pie

8 cups peeled and sliced apples
2/3 cup dried cranberries (optional)
2/3 cup chopped walnuts (optional)
1/2 cup sugar
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup sour cream

Brown Sugar and Cinnamon Streusel

1 cup all-purpose flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
1/3 cup cold butter cut into small pieces

(Or use our Cinnamon Streusel Mix.)

Directions

1. Mix the sugars, flour, and spices in a large bowl. Add the apples, optional cranberries, optional nuts, and sour cream. Toss the fruit through the mixture with a spatula to coat.
2. Spoon the fruit mixture into the pie shell.
3. For the streusel, mix the all ingredients in a deep bowl. With a pastry knife, cut the butter through the mixture until it becomes coarse and granular. Spoon the streusel over the pie.
4. Bake in a preheated oven at 375 degrees for 40 minutes or until the topping is browned and the pie is bubbly.
5. Cool in the pan on a wire rack.

Serve with ice cream or whipped cream.

http://www.preparedpantry.com/applepie-cake.aspx

Apple Pie-Cake

“You should make this every day of my life,” said Katie our 13-year old daughter. We’re glad that she likes this cross between a cake and pie and we can make it often because it is so easy. Because it uses canned pie filling and takes just a few steps, it’s a snap to make.

We couldn’t decide whether this was a cake masquerading as a pie or a pie masquerading as a cake so we called it a “Pie-Cake”. You can serve this as a coffeecake for brunch or with ice cream or whipped cream as a dessert.

Apple Pie-Cake

2 large eggs
1/2 teaspoon vanilla extract
1/3 cup sugar
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 21-ounce can of apple pie filling
1 1/2 tablespoon turbinado sugar for sprinkling on top

Directions

Preheat the oven to 350 degrees

1. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick—about one minute.
2. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined.
3. Stir in the pie filling.
4. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the turbinado sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.

Serving suggestion: This is one of those desserts that is much better served warm. Heat individual servings in the microwave.

http://www.preparedpantry.com/peachmockpie.aspx

Peach Mock Pie with Cranberries and Mango (Peach Crumble)

It’s peach season and we are awash in peaches. We thought you might be also, so we decided to share some great peach desserts—a pie, a crumble, and a cobbler. We think you will find all three extraordinary.

This is really a crumble but it’s made with a little less liquid and in a pie pan to look more like a pie. It’s a quicker version of a pie and a variation of the Cranapple Mock Pie that we presented in a newsletter earlier this summer.

This is one of those recipes that allow you to experiment, to be creative. We bought a selection of juices—both frozen concentrates and bottled juices—before starting this project. We also visited the frozen fruit section in the grocer’s freezer case and picked up several berry choices. (Buy the individually frozen berries, not the berries frozen in syrup.) For this version, we settled on sweet mango juice to complement the peaches and tart cranberries to accent them. We used our cold processed cranberries—we much prefer them. (To learn more about cold processed cranberries or to purchase them, click here.)

Peach Mock Pie with Cranberries and Mango

You will need a deep-dish, nine-inch pie pan for this dessert.

Fruit filling:

3/4 cup mango juice
1/2 teaspoon vanilla extract
2/3 cup all purpose flour
3/4 cup brown sugar
2/3 cup dried cranberries
5 cups ripe peaches, peeled and sliced (about six medium peaches)

Crumble Topping:

3/4 cup all purpose flour
1/3 cup brown sugar
1/2 cup old fashioned rolled oats
1 teaspoon cinnamon
6 tablespoons cold butter
1/2 cup chopped walnuts or pecans

Preheat the oven to 375 degrees.
1. In a large bowl, whisk the juice, extract, flour, and brown sugar together. Stir till dissolved.
2. Add the cranberries and the peaches. Stir to coat the fruit with the liquid mixture.
3. For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together. Cut the butter into small pieces and then cut into the mix with a pastry knife or two kitchen knives. Add the nuts.
4. Place the fruit filling in a deep-dish, nine-inch pan. Level the filling. Cover with the streusel topping.
5. Bake for 25 minutes or until the topping begins to brown.

Serve warm or cold with ice cream or whipped cream.

http://www.preparedpantry.com/raspberrypeachpiewithtopping.aspx

Raspberry Peach Pie with Streusel Top

This makes a spectacular pie. We used pineapple juice from concentrate and red raspberries to make this very good pie. You will need a deep-dish, nine-inch pie pan for this dessert.

Fruit filling:

3/4 cup pineapple juice
1/2 teaspoon vanilla extract
2/3 cup all purpose flour
3/4 cup brown sugar
3/4 cup fresh of frozen raspberries
5 cups ripe peaches, peeled and sliced (about five medium peaches)

Pie Crust:

2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
5-6 tablespoons cold water

Crumble Topping:

3/4 cup all purpose flour
1/3 cup brown sugar
1/2 cup old fashioned rolled oats
1 teaspoon cinnamon
6 tablespoons cold butter
1/2 cups chopped walnuts or pecans

To prepare the crust:

1. Mix the flour and salt together. Cut in the shortening with a pastry knife until the pieces are the size of a pea.
2. Add the cold water a tablespoon at a time, tossing with a fork until all the flour is moistened.
3. Gather the pastry into a ball. Flatten it on a countertop lightly dusted with flour. Roll flat with a rolling pin until it is two inches larger than the inverted pie pan.
4. To remove the crust from the counter, fold the crust in fourths, lift, and place in the pie pan. Unfold the crust, press into the pan, and trim and shape the top edge.

To make the pie:

Preheat the oven to 375 degrees.
1. In a large bowl, whisk the juice, extract and flour together.
2. Add the brown sugar and stir till dissolved.
3. Add the raspberries and the peaches. Stir to coat the fruit with the liquid mixture.
4. For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together. Cut the butter into small prices and then cut into the mix with a pastry knife or two kitchen knives. Add the nuts.
5. Place the fruit filling in a deep-dish, nine-inch pan. Level the filling. Cover with the streusel topping.
6. Bake for 25 minutes or until the topping begins to brown.

You can use them anywhere you would also use basil, especially if the
recipe also called for citrus.

by coincidence, my recipe sharing group posted this recipe today. I’d
think that lemon or lime basil would be wonderful in this.

Orange Basil Butter

6 tablespoons butter at room temperature
1 tablespoon orange juice
1 tablespoon honey
1 tablespoon chopped fresh basil
2 tablespoons grated orange zest
3/4 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients until well combined.
Use immediately or cover in plastic wrap and refrigerate.

Harvesting Lavender [from thriftyfun newsletter]
Question:
I never seem to know when to cut my lavender to get the best fragrance. Also, what is the best way to dry it.
Hardiness Zone: 6b
Rose from Malvern, PA
Answer:
Rose,
Timing is everything when harvesting herbs for preserving and storing. The trick is to gather your herbs at the point in their growing cycle when the volatile oils they contain are the most concentrated. In regards to lavender, the parts of the plant usually harvested for fragrance are the flowers and leaves. Young, year-old plants should only be harvested lightly, if at all so they can focus their energy on becoming established. To harvest, pick the flower spikes in the early blossom stage before the flowers have fully opened. Do this early in the day (after the dew has dried) during dry weather. It will help facilitate the drying process if there is no extra moisture on them.
You can dry lavender in a couple of ways. The easiest way is to bunch several stems together, secure the cut ends with a rubber band, and hang them upside down to dry. Collect enough stems to make a 1-inch thick bundle. If you are worried about dust or losing a few leaves or flower petals, cover the ends of the spikes with brown paper bags. Cutting a few small flaps (observation windows) down each side of the paper bags will allow for plenty of air circulation.
When drying herbs, slower is better. Ideally, herbs should be dried over a period of 1-2 weeks in a room that is cool, dark, and dry. If space is an issue, try drying them on a cooling rack or screen placed over the top of a cookie sheet. The cookie sheet can them be stored somewhere out of the way like on top of your refrigerator or hot water heater.
Good luck!
Ellen
Plant Daffodils To Prevent Pests
If you are having trouble with something eating your flower bulbs, try planting daffodils around your flower bulbs. Daffodils are toxic to mice and voles. Worked great for me.Source: Tip by Gardening Made Easy
Rose Bushes Turning Yellow
Question:
Why are my rose bush leaves turning yellow all of a sudden?
Hardiness Zone: 7a
Ann from MA
Answer:
Hi Ann,
I agree with Elaine (in the feedback forum below). It sounds like your roses have experienced a fungal disease called Black Spot. Black Spot is a serious, but controllable, disease commonly seen in floribundas, hybrid teas, and grandifloras. For whatever reason, shrub roses don’t seem to be affected by it as much.
Black Spot is caused by fungal spores and typically occurs during warm, moist conditions when rainwater splashes the spores up onto the foliage from the ground. Black spots and yellow patches appear on the leaves, which then shrivel up and fall off. If left untreated, a rose bush can quickly lose all of its leaves.
To treat roses with Black Spot, remove any visibly infected leaves and throw them into the garbage. Composting is not recommended, as fungal spores can remain dormant for long periods. Fallen leaves lying under the plant should also be cleaned up and disposed of in the same way. To prevent Black Spot from spreading to more leaves, dissolve 1 teaspoon of baking soda in 1 quart of water and spray the infected plants thoroughly. Severe infections can also be controlled with sulfur, which is readily available at garden centers.
You can’t control the rain, but you can help control the spread of Black Spot by mulching around your roses to help prevent water from splashing the plants. Water your roses as early as possible in the day so leaves have time to dry, or avoid wetting the foliage altogether by watering from below.
Good luck!
Ellen
When Will My Clematis Bloom?
Question:
How long before clematis starts blooming? I planted from a gallon container.
Hardiness Zone: 5a
Mike from Mercier, Qc.,Canada
Answer:
Hi Mike,
Clematis can take a year or two to bloom after first being planted, and will require at least several more years before reaching full maturity. A lot depends on the age and health of the plant you purchased, the growing conditions you provide for it, and how fast it’s able to establish roots after being planted. As the old adage goes, the first year perennials sleep, the second they creep, the third they leap. It sounds a bit corny, but it’s true!
Expect your clematis to need a minimum of one to two seasons of “settling in” before you see blooms. During the first year (while it “sleeps”), the plant will direct the majority of its energy into establishing a strong root system. A good root system is critical for a vigorous vine, so be sure to fertilize and water your clematis regularly (try a 5-10-10 fertilizer) This will create a good foundation for years of beautiful blooms, and before you know it, your new clematis will reward you with years of prolific blooms.
Try these links for more information on growing clematis:

General growing tips:http://www.clematisinternational.com/questoc.html

Searchable image database of clematis types:http://www.clematis.hull.ac.uk/new-clempicsearch.cfm
Good luck!
Ellen

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

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