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

Black Russian Pie

1 cup cream filled Oreo crumbs (14 cookies)
24 lg. marshmallows (or 2-1/2 cup sm. marshmallows)
1/3 cup Kahlua
1 cup whipping cream
2 Tbs. butter, melted
1/2 cup cold milk
Pinch of salt
Combine cookie crumbs and butter in 8-inch pie pan. Mix well and press
firmly over bottom and sides. Place in freezer. Melt marshmallows with
milk in microwave, stirring occasionally. Place in freezer to thicken.
Stir in Kahlua. Beat cream until stiff and fold into mixture. Spread
in pie crust. Chill 30 minutes. Freeze, if need be

Dorie
http://groups.yahoo.com/group/PantryKitchenGourmet_FreezerRecipes/

Cooking for the freezer:

Originally posted on October 12, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/81872

Chicken Mini Session.... #2

Recipes for: Chicken Enchilada Casserole, Chicken Firecrackers, Chicken &
Mushroom Crepes, Peanut Chicken, Tato Boats

Chicken, 5 pounds frozen chicken breasts
1 cup 2% milk
2 1/2 cups chopped onion
3 cups shredded cheddar cheese
1 1/2 cups diced celery
8 French rolls
4 cups chicken broth
1/4 cup cilantro leaves
2 cloves garlic
10 to 12 potatoes
1 1/2 pounds mushrooms
2 eggs

Non-pershible, canned or frozen
1 cup corn kernels
1 cup frozen petite peas
Tortilla chips
42 ounces diced tomatoes
1/2 cup mayonnaise
2 3/4 cup uncooked rice
creamy peanut butter
1 bottle BBQ sauce
1 cup flour

Seasonings and spices
curry powder
lemon juice
salt and pepper
ground cumin
cinnamon
thyme
white pepper

To cook chicken: Place frozen chicken breasts in large pan, just barely
cover with water. Add 1/2 pound carrots, cut into pieces, 2 onions, 2-3
stalks celery, and 2 T chicken bouillon. Bring to boil, reduce heat and
simmer 20-30 minutes. Allow to cool. Remove chicken and dice. Remove
veggies and puree and return to broth.
#1 Chicken Enchilada Casserole (6 servings)
Layer 3 cups diced cooked chicken, 1 cup corn kernels, 1 chopped onion and
28 ounces diced tomatoes. Freeze. On cooking day, thaw, top with tortilla
chips. Cover with foil and bake 45 minutes at 350. Uncover and sprinkle
with cheese. Bake another 10 minutes.

#2 Chicken Firecrackers (8 servings)
Combine 2 cups diced cooked chicken, 1 cup diced celery, 1/4 cup toasted
slivered almonds, 1 T diced onion, 1/2 cup mayonnaise, 1 t sale, 1/8 t
pepper, 1/4 pound grated cheddar cheese. Cut “V” shaped opening in tops of
8 French rolls, scoop out center and fill with chicken mixture, replace
tops. Wrap each in foil with twisted ends. Freeze. To serve, thaw and
heat in 325 oven for 30 minutes

#3 Chicken & Mushroom Crepes (4 servings)
Crepes: In blender combine 1 cup milk, 3/4 cup flour, 2 eggs and 1/8t salt
and process until smooth; let stand for 15 to 20 minutes. Lightly spray an 8
inch nonstick skillet with nonstick cooking spray and heat. Pour 1/8 of
patter into skillet and quickly swirl batter so that iti covers entire
bottom of pan; cook over medium-high heat until edges and underside are
dry. Carefully turn crepe over; cook other side briefly just to dry, about
30 seconds. Slide crepe onto a plate and let cool. Repeat process 7 more
times. To freeze: stack cooled crepes, using 2 sheets of wax paper between
each to separate; store in zip-lock freezer bag. Filling: In 2 qt sauce pan,
saute 1/2 c onion in margarine until softened, add 1 cup sliced mushrooms
and saute for 3 mintues; add 3 T flour and cook, stirring constantly, for 3
minutes longer. Remove pan from heat and gradually stir in 1 1/2 cups
chicken broth, return to heat and bring to boil. Reduce heat and let simmer
for 5 minutes. Add 1 cup chicken, 1/2 t salt, 1/2 t thyme, and 1/4 t
white pepper and simmer 3 minutes longer; stir in 1 cup peas and cook until
tender, about 3 more minutes. Let cool and divide into freezer bags. To
assemble and serve: Preheat oven to 400. Spoon filling into crepes and roll
up, placing in baking dish sprayed with nonstick cooking spray, seam side
down and bake ubtil heated through and crepe is browned., 15 to 20 minutes.

#4 Peanut Chicken (4 servings)
Drain 1 14 ounce can diced tomatoes, reserving juice. In blender on high
speed blend tomato juice, 1/4 cup peanut butter, 2 cloves garlic, 1/2 t
salt, 1 t ground cumin and 1/4 t cinnamon until pureed. In sauce pan add 2
cups cooked diced chicken, tomatoes and peanut butter mixture. Heat to
boiling. Cool. Freeze in baggies.

#5 Tato Boats (10 to 12 servings)
Bake 10 to 12 potatoes at 400 for 45 minutes or until soft. Slice off top
and scoop out “meat” leaving approximately 1/8 inch meat inside skins.
These are your boats. (You can use the meat to make mashed potatoes and
freeze for other meals.) In medium bowl, combine 2 cups cooked diced chicken
and 1/2 cup BBQ sauce. Put the chicken mixture in the sauce. In same bowl,
combine 12 ounces sliced mushrooms with 1/4 cups BBQ sauce. Put on top of
chicken in boats. Pour remaining sauce over boats. Wrap in foil and
freeze. To serve: thaw, bake in 200 degree oven for 20 minutes or until
mushrooms are cooked. Remove foil, sprinkle on shredded cheddar cheese and
bake until cheese is bubbly.
Note: Other suggestions were to substitute other veggies for the mushrooms
or omit them or omit the BBQ sauce and use ranch dressing.

Originally posted on August 11, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/77158

Meatloaf Mini Session

Fresh:
8 pounds ground beef
2 cups chopped onion
6 eggs
1 cup milk
1/2 cup parmesan cheese
1 cup mozzarella cheese
1 1/2 cup shredded cheddar cheese
12 ounces bacon
4 medium mushrooms
1/4 cup evaporated milk
6 ounces shredded Swiss cheese
1/2 cup grated carrots
2T fresh parsley

Non-Pershiable or Frozen:
1 1/4 cup crushed saltine crackers
12 ounces mushroom gravy
8 ounces pizza sauce
1/2 cup corn flake crumbs
8 ounces frozen hash browns
2 packets onion mushroom recipe soup mix
3/4 cup fresh bread crumbs
2 cups herb stuffing mix
1 can cream of mushroom soup

Seasonings and Spices:
1/4 cup ketchup
oregano
horseradish
seasoning salt
salt and pepper

#1 Pizza Meatloaf (8 servings)
Combine 2 eggs, 3/4 cup pizza sauce, 1 cup saltine crumbs, 1/2 cup parmesan
cheese, 1/4 cup mozzarella cheese, 1/2 cup chopped onion, 1 t seasoning
salt, 1 t oregano, 1/4 t pepper and mix. Add 2 pounds hamburger meat and
mix well. Form into 1 (or more) loaf shapes and freeze. On cooking day,
thaw, bake at 350 for 40 to 50 minutes. Drain. Top with 1/4 pizza sauce
and 1/4 cup mozzarella cheese. Bake 10 minutes. (Note: if you divide this
into more than one meal, you’ll need extra pizza sauce and mozzarella
cheese.)

#2 Salisbury Steaks (4 servings)
Combine 1 pound beef, 1/3 cup chopped onion, 1/3 cup saltine cracker crumbs,
1 egg, 2 T milk, 1 T horseradish sauce, 1/4 t salt, 1/8 t pepper and mix
well. Shape into 4 patties. Flash freeze and store in ziplock baggies. On
cooking day, thaw, brown, cover with 12 ounce jar of mushroom gray, simmer
until meat is cooked.

#3 Bacon Mushroom Swiss Meatloaf (6 to 8 servings)
Brown 12 ounces of bacon. Chop 4 medium mushrooms and 1 small onion. Mix 1
1/2 pounds beef, 1 egg, 1/4 cup evaporated milk. Add chopped mushrooms and
onion, 6 ounces shredded Swiss cheese and crumbled bacon. Add 1/3 cup corn
flake crumbs. Mix well. Shape into one or more loaf sections and freeze.
On serving day, thaw and bake at 350 for about an hour.

#4 Surprise Meatloaf (6 servings)
In medium skillet heat 1 T vegetable oil and cook 8 ounces of thawed frozen
hash browns, 1/4 cup chopped green pepper and 1/4 cup chopped onion, about 7
minutes. Cool slightly, stir in 3/4 cup shredded cheddar cheese. In medium
bowl combine 1 packet onion-mushroom recipe soup mix, 1/2 cup water, then
add 1 1/2 pounds beef, 3/4 cup fresh bread crumbs, 1 egg, 1/4 cup ketchup.
Shape 1/3 beef mix into a rectangle, top with potato mix, cover with
remaining beef mix, shaping into a loaf and sealing edges. Freeze in pan.
On cooking day, taw, bake at 350 for about 1 hour. Serve with onion
mushroom, cheese gravy.
Gravy: In medium sauce pan combine 1 packet onion mushroom soup, 2 T flour,
stir in 1 3/4 cup water, blend until smooth. Bring to boil, reduce heat,
stir in 1/2 cup shredded cheddar cheese. Simmer, stirring frequently for
about 5 minutes.

#5 Stuffed Meatloaf (8 servings)
Combine 1 1/2 cups herb-seasoned stuffing (crushed), 1/2 cup grated carrot,
2 T chapped fresh parsley, and 1/4 cup water, set aside. Combine 1/2 cup
stuffing, 2 pounds beef, 1/2 cup cream of mushroom soup, 1 egg, 1/3 cup
chopped onion and 1/2 t salt. Shape into 12 x 9 inch rectangle on a sheet
of plastic wrap. Spread with stuffing mix leaving 1 inch border around the
edges. Roll up jelly roll fashion, using plastic wrap for support. remove
plastic warp. Place seam side down. Freeze. to serve: thaw, bake at 350
for 1 hour. serve with ketchup.

Originally posted on August 6, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/76374

Favorite Chicken Dishes, Mini Session

Recipes for:

Chicken Chowder
Chicken Tetrazzini
Chicken Enchiladas
Chicken Pot Pie
Chicken Rice/Broccoli/Cheese Casserole

Fresh
5 pounds frozen chicken breasts
1/2 pound carrots
5 stalks celery
6 onions
2 cloves garlic
5 cups chicken broth
4 bacon slices
1 1/2 cups diced potatoes
1/2 cup half and half
3 3/4 cups grated cheese - Jack or Cheddar or mix of two
8 ounces Velveeta, light
9 Tbs. margarine
2 3/4 cups milk
1 1/2 cup sour cream
16 8” round flour tortillas
1 cup sliced mushrooms

Canned or Frozen
1/2 cup whole-kernel corn
16 oz dry spaghetti
1 10 3/4oz can cream of mushroom soup
5 10 3/40z can cream of chicken soup
2 cans diced tomatoes
1 large jar salsa (optional)
10 oz. mixed veggies
20 ounces frozen broccoli
1 1/3 cup baking mix
1 cup uncooked brown rice

Seasonings and spices
salt and pepper
Pinch ground mace
1 taco seasoning packet
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon curry powder

To cook chicken: Place frozen chicken breasts in large pan, just barely
cover with water. Add 1/2 pound carrots, cut into pieces, 2 onions, 2-3
stalks celery, and 2 T chicken bouillon. Bring to boil, reduce heat and
simmer 20-30 minutes. Allow to cool. Remove chicken and dice. Remove
veggies and puree and return to broth.
#1 Chicken Chowder (5-6 servings)
Sauté 4 slices bacon until mostly cooked. Add 1 onion, finely chopped,
sauté 5 minutes or until softened. Add 2 stalks celery, 1 1/2 cups diced
potatoes, 1/2 cup corn and 1 1/2 cups broth. Bring to boil, reduce heat.
Cover; simmer 15 minutes. Add 1 cup cooked, diced chicken, cook 5 minutes
longer. Season with salt, pepper, and mace. Cool. To Freeze: Pour cooled
chowder into a zip-lock bag. Thaw overnight in refrigerator. Place chowder
in saucepan over medium heat. Bring to boil, stirring occasionally. Simmer
5 minutes. Stir in 1/2 cup half and half; heat but do not boil. Serve with
bread.

#2 Chicken Tetrazzini (8 servings)
Cook 16 ounces spaghetti as directed until al dente; drain. Sauté 1 1/2 cups
diced onions in 3 T margarine. Mix onions and 1 can cream of mushroom soup,
1 can cream of chicken soup, 1 soup can milk, 3 cups grated Monterey or
Cheddar cheese, 3 cups cooked diced chicken with spaghetti in a large bowl.
Put mixture in baggies and freeze. To prepare for serving, thaw Tetrazzini
and put in a baking dish. Bake uncovered in a preheated 350* oven until
bubbly, about 30-40 minutes.

#3 Chicken Enchiladas (14 to 16 servings)
Melt 1 T butter in skillet, add 1 onion, finely diced, and cook until
tender, add 3 cups cooked diced chicken, 1 can diced tomatoes, drained, (or
1 jar salsa) and taco seasoning packet. In small bowl mix together 1 1/2
cup sour cream and 2 can cream of chicken soup. Add small amount of soup
mixture to chicken, you want to make the chicken mixture nice and moist.
Fill tortillas with approximately 1/4 to 1/3 cup chicken mixture and roll
tightly. Spread a little of soup mix on bottom of pan. Put tortillas in
and spread remaining soup mix on top. Sprinkle with cheese. Freeze. To
serve, thaw and bake at 350 for 25 minutes. (Note: you can roll the chicken
mixture in the tortillas and freeze and mix 1/2 cup sour cream and 1 can
cream of chicken soup for each 6 enchiladas you prepare on cooking day.)

#4 Chicken Pot Pie: (6 servings)
In large bowl combine 10 ounces mixed veggie and 2 cups cooked chicken.
Stir 1 can cream of chicken soup, 1 cup chicken broth, and 1/4 t pepper in a
bowl; mix well and add to chicken and veggie mixture. Freeze in ziplock
baggie. On cooking day, thaw mixture, pour into 2 quart baking dish and mix
1 1/3 cup bisquick, 5 T melted margarine and 1 1/4 cups milk and pour over
top. Bake at 400 for 35 to 40 minutes (until top is browned).

#5 Chicken/Broccoli/Cheese and Rice Casserole (8 servings)
Cook 1 brown rice as directed on box, except sub. broth for water. Add 8
ounces Velveeta cheese, stir to melt, then add 1 can cream of chicken soup,
1 bay leaf, 1/2 t basil, 1/2 t curry powder, 2 cups diced chicken and salt &
pepper to taste. Steam 20 ounces frozen (thawed and drained) broccoli, 1
cup sliced mushrooms, 1/2 cup chopped onion in broth until slightly tender,
(I then chop veggies in the food processor). Combine with rice mixture.
Cool and pour into freezer bags. To serve: Thaw, pour into casserole dish,
bake 350 25-30 minutes, top with grated cheese bake 10-15 more minutes.

Originally posted on July 30, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/75645

Recipes for: Beef Strognoff Shepherd’s Pie Pinata Soup Taco Twist Casserole
Beef Tetrazzini Baked Spaghetti

Hamburger Mini Session.....
Fresh:
6 lb. ground beef
2 1/2 cups sour cream
1/4 cup milk
2 cup grated cheddar cheese
1.5 cups grated mozzarella cheese
1 lb. carrots
1.25 lbs. onions
1/2 lb. celery
6 garlic cloves
16 potatoes

Non-perishable (canned or frozen):
2 (4oz) cans sliced mushrooms
2 can cream of mushroom soup
3 cans cream of chicken soup
2 (16oz) cans diced tomatoes
2 jars prepared spaghetti sauce
31 ounces tomato sauce
1 (10oz) pkg. frozen broccoli
2 (10oz) pkg. frozen mixed veggies (I use peas and carrots)
26 ounces frozen corn
1 can cream corn
16 ounces cheese whiz
1 taco seasoning packet
8 ounces corkscrew pasta
8 ounces Broad Noodles
1.5 pound spaghetti

Seasoning and Spices:
catsup
margarine
chili powder
salt and pepper
Italian Seasoning

Basic Beef Mixture...
Cook 6 pounds ground beef (I use 4 lbs. ground beef and add 2 cups dry TVP,
reconstituted, after browning) with the 1/2 pound celery, 1 pound carrots, 1
pound onion, and green peppers until beef is no longer pink. Drain grease.
Add 1 tsp. salt, 1+1/2 tsp. black pepper. Divide into 6 portions. While
the beef is cooking, peel and boil 8 potatoes for mashed potatoes. Start
water boiling for spaghetti noodles.

#1 Beef Stroganoff (4-5 servings)
Take 1/6 basic beef mix, heat then stir in 2 T flour, 1 t salt, 1 clove
garlic, 1/4 t pepper and 4 oz canned mushrooms. Cook, stirring constantly,
for 5 minutes. Stir in cream of mushroom soup. Heat to boiling, stirring
constantly, then reduce heat and simmer uncovered for 10 minutes. Allow to
cool and place in freezer container or bag and freeze. To serve, thaw
Stroganoff in refrigerator over night. Heat Stroganoff, then add 1 cup sour
cream, till just warmed. Serve over hot rice or pasta

#2 Shepherd’s Pie (10 servings)
Mix 1/6 basic beef mix, 2 cans cream of chicken (or mushroom) soup, mixed
veggies, creamed corn and corn in bowl. Pour into casserole dish(es). Mash
potatoes with margarine, salt & milk; Use to top beef mixture. Can be frozen
at this point. (Note: you can freeze the filling and the potatoes in
separate ziplock baggies and combine in casserole dish on cooking day.)
Bake at 350 for 25 minutes or until bubbly.

#3 Pinata Soup (6 servings)
Combine 1/6 basic beef mix, 30 ounces diced tomatoes with liquid, 16 ounces
whole kernel corn, 16 ounces tomato sauce, 2 t chili powder. Divide into
freezer bags, remember skimpy servings. To serve: Thaw, put in large sauce
pan and add 1/4 cup water per serving, bring to boil, simmer 15 minutes.

#4 Taco Twist Casserole (6 servings)
Combine 1/6 basic beef mix, 1 packet taco seasoning mix, and15 ounces tomato
sauce in pan. Bring to a boil and remove from heat. Combine 8 ounces cooked
corkscrew macaroni, 1/2 cup cheddar cheese and 1/2 cup sour cream and place
on bottom of 6x10 inch baking dish. Top with meat mixture and remaining
cheese. Freeze. To serve: Thaw, bake at 350 for 30 minutes.

#5 Beef Tetrazzini (6 servings)
Combine: 1/6 basic beef mix, 1/4 cup milk, can cream of mushroom soup,
package frozen
broccoli, 1 cup grated cheese, 1 tsp. Italian seasoning and 1 pound cooked
spaghetti noodles. Freeze in freezer baggies. Heat through on stove top for
15-20 min.

#6 Baked Spaghetti (makes 8 servings)
1/6 basic beef mix, 16 oz. cheese whiz, 8 oz. sour cream, 1 lb. dry
spaghetti noodles— mix together while noodles are hot then add 48 oz. jar
prepared sauce— divide into casserole dishes and top with cheese. Or
divide into ziplock baggies and freeze. Thaw (pour into casserole dish if
needed) and top with mozzarella. cheese and bake.

This one is gluten free, however, if you are not allergic to gluten you can
substitute any flour.

* Exported from MasterCook *

Chicken a la King Meal Packets, Gluten Free

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Freezer To Crockpot
Gluten And Soy Free

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
12 slices bacon — diced
1 1/2 cups onion — chopped
3 cans mushroom stems and pieces — reserve liquid
1 1/2 cups flour — gluten free
1 tablespoon salt
3/4 teaspoon pepper
1 1/2 quarts half and half
1 quart chicken broth
3 cups peas and carrots, frozen
1 1/2 quarts chicken — cooked and diced

Dice the bacon and fry in pan, add mushrooms (reserving liquid) and onion.
Cook until onion is tender and bacon cooked. Add salt, pepper and flour,
stirring constantly until well mixed.

Remove from heat. STir in half and half, chicken broth and reserved
mushroom liquid. Heat to a boil, stirring constantly for one minute. Add
chicken and still well. Allow to cool and stir in peas and carrots.
Divide into meal size portions freeze flat in ziplock baggies.

Can be cooked in the crockpot.

Can be served with rice for a gluten free meal, biscuits for others.

Waikiki Meatballs.. Crockpot packets

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Freezer To Crockpot

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
96 meatballs
1/2 cup cornstarch
2 cups brown sugar, packed
1/4 cup soy sauce
1 1/3 cups vinegar
4 cans pineapple chunks in juice — reserve juice

Divide the meatballs into 4 meal sized portions and put into 4 freezer bags.

In large sauce pan, mix cornstarch and brown sugar. Stir in pineapple
juice, vinegar and soy sauce until smooth. Cook over medium heat until
mixture thickens. Cool and divide into 4 freezer bags.

Divide the pineapple chunks into 4 freezer bags and freeze.

Into 4 large freezer bags add one bage of meatballs, sauce and pineapple
packet and store into freezer.

To cook: Thaw overnight in the refrigerator, put the meatballs in the
crockpot and add the sauce. The sauce will be thick and gelatin like, it
will thin and melt as it cooks. Cook on low for about 4 hours. Add the
pinapple chunks and stir well.

Serve over rice.

Crockpot Swiss Steak Meal Packets

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Freezer To Crockpot Egg, Soy And Gluten Free

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
64 ounces cube steaks — 4 oz/person/meal
4 large onion
4 cans tomatoes, canned — use diced ones
salt and pepper
Worcestershire sauce

Salt and pepper each of the cube steak patties. Place 4 patties in each
bag, slice an onion and put the slices in the same bag. Open the can of
tomatoes and add several dashes of Worcestershire sauce and then pour into
the bag. Freeze flat.

To cook, thaw overnight in the ‘fridge, pour into crockpot and cook on low
for 4 to 5 hours.

Note: I usually add a small can of mushrooms to this. My husband and kids
won’t eat the tomato mixture and I like it best with mushrooms in it. If
your family likes the tomatoes, you may want to use a larger can of diced
tomatoes or two cans per packet.

1. Puerto Rican Chicken With Rice
Posted by: “*~Tamara~*”

Puerto Rican Chicken With Rice

4 tablespoons olive oil
1 whole chicken, cut into 8 pieces
1 large onion, chopped
1 green pepper, chopped
2 tablespoons capers
1/4 cup olives, small, pimento stuffed
1 cup tomato sauce
1 tablespoon oregano
1 teaspoon red pepper flakes or more
3 cloves garlic, minced
3 cups rice, long grain
4 1/2 cups chicken stock
1/2 cup parsley, chopped
1/2 cup peas, cooked
3 tablespoons pimiento, chopped

In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes.
Add the onion and green pepper and cook for 4 minutes. Add the capers, olives, tomato sauce, oregano, pepper flakes, and garlic and cook for another 4 or 5 minutes.
Add the rice and stir the mixture well. Add the chicken stock and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender.
Garnish with the peas and pimento and serve.

Serves 6

________________________________________________________________________
________________________________________________________________________
2. Hungarian Chocolate Cake - {Rigo Jansci}
Posted by: “*~Tamara~*”

Hungarian Chocolate Cake - {Rigo Jansci}

Chocolate Sponge;
8 ounces semisweet chocolate
6 eggs
3/4 cup sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon water
1/2 cup Dutch processed baking cocoa

Cocoa Whipped Cream Filling;
1/4 cup unsweetened cocoa
1/2 cup confectioners’ sugar
2 cups heavy cream
Raspberry and apricot preserves

Ganache Frosting;
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine, optional
1 tablespoon cocoa nibs, optional

Preheat the oven to 375 degrees. Line a 10 1/2- by 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
In a dry bowl, melt chocolate over barely simmering water.
Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds.
Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate.
Spread in the prepared pan and bake for 9 minutes until set. Let cool.
Meanwhile, make the filling. Sift the cocoa and confectioners’ sugar into the cream and whip to the consistency of shaving cream.
Divide the sheet cake in half. Lightly spread one layer with apricot preserves.
Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream.
Refrigerate.
Make the Ganache: Put the chocolate in a small bowl.
Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate.
Working from the center out, gently stir with a whisk to melt and blend.
Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake.
Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.

Yields 10 squares.

________________________________________________________________________
________________________________________________________________________
3. Spicy Thai Shrimp Soup
Posted by: “*~Tamara~*”

Spicy Thai Shrimp Soup

1 tablespoon vegetable oil
1 pound medium raw shrimp, peeled and deveined, shells reserved
1 jalapeno pepper,* cut into slivers
1 tablespoon paprika
1/4 teaspoon ground red pepper
4 14 oz. each cans reduced-sodium chicken broth
1/2 inch strip each lemon and lime peel
1 15 oz. can straw mushrooms, drained
juice of 1 lemon
juice of 1 lime
2 tablespoons reduced-sodium soy sauce
1 fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*
1/4 cup fresh cilantro

Heat wok over medium-high heat 1 minute or until hot. Add oil to wok; heat 30 seconds. Add shrimp and jalapeno pepper slivers; stir-fry 1 minute. Add paprika and ground red pepper. Stir-fry 1 minute more or until shrimp turn pink and opaque. Remove shrimp mixture to bowl; set aside.
Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes.
Remove shells and peels from broth with slotted spoon; discard. Add mushrooms and shrimp mixture to broth; bring to a boil. Stir in lemon and lime juices, soy sauce and red chili pepper. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.

Serves 8.

This great group is owned by *~Tamara~*

http://groups.yahoo.com/group/world-recipe-fiesta/

Here are some ideas of things we did to have a whole lot of fun for very little money. You can use these same basic principles for any holiday decorating.

You don’t have to have a lot of decorations for your display to look nice. I drive by one home every year and each season the owners put out one simple something. For example, in the summer they have one beautiful pot of flowers sitting on their porch. In the fall a pot of mums, for Halloween, one pumpkin with a smiley face and at Christmas one pretty lit up wreath on the door. It’s never a lot, but I always get pleasure when I drive by the place and see their one simple decoration.

We work all year buying things at garage sales or thrift stores for our decorations. We started out with about 25 plastic pumpkins to set out for a pumpkin patch. The next year we added another 50 and drilled holes in the bottoms so we could put lights in them. After a few years we had 200-300 of them that we had collected. We never paid more then 5-10 cents for them. If you want to have a big display, start small and just add a little bit more to your decorations each year.

If you see something in a magazine or somewhere that you think is cute but too expensive, try to copy it and make it yourself:

I saw a cute rake in a magazine that I loved. It was an old rake that had a few silk flowers tied on it and a sign that said “Free leaves, rake all you want.” I just happened to have a dead 50 year old rake in my shed I was going to throw away, so I pulled it out, found an old board and some paint (I could have used a marker too), painted on the words and tied on a couple of stray silk flowers that I had and voila! I had a cute rake and saved about $25.

It takes nothing to stuff some old clothes with plastic bags and make a scarecrow family.

If you are a little handy, put your talent to good use. My husband took an old metal trash can and motorized it so that the lid moved up and down and when it opened it popped out a Sylvester the cat.

We found decorations in unusual places. Once we went to the grocery store where they had a gigantic pumpkin. The thing was about 8-10 feet across. We asked the manager if they threw it out at the end of the season and he said no. We told him what we needed it for and discovered that he had seen our display and liked it. He said “Come by on Halloween morning and you can take it to use and then bring it back.” It doesn’t ever hurt to ask about anything. Most people aren’t mean and hateful, but are usually kind and helpful.

Get more bang for your buck. Buy things that have a big impact but cost little. A couple of bags of spider webs and plastic spiders can cover a lot of area and look “cool” but cost very little. I use spider webs for everything. They’re great to use to cover throw pillows for a party, put in your hair, hang on the lights or wrap around the handles of silverware. You just can’t have too much.

Use what you already have around the house.

We were having a Halloween party and to add to the effect, we dug out some black sheets and covered all the furniture. It changed the whole look of the room.

Another year, my husband found some 10 foot long, thin metal rods. We stuck them in the ground, added styrofoam wig heads to each one and hung some large pieces of sheer fabric I had gotten for free from a friend over the tops of the heads. Everyone loved them. The sheer material had a much more realistic see through look then just a sheet. At night, you couldn’t see the rod so it looked like these ghosts were floating 10 feet up in the air.

Start the day after Halloween to prepare for next year. If your kids get a bunch of plastic spiders when they go trick or treating, save them and add them to the decoration box. If your child dressed as a pumpkin this year, save the costume, stuff it next year and set it out with the decorations. Try to think of ways to incorporate any old costumes into your decorations.

The Living On A Dime newsletter is published by:

Kellam Media and Publishing, Inc.

P.O. Box 844, Andover, KS 67002

October 7, 2008
livingonadime.com

I have a wonderful quiche recipe that doesn’t require any crust at
all. And when you use the lower fat content ingredients (ie skim milk
or low fat cheese etc) it doesn’t make a difference to how it cooks.
It’s as simple as mixing all the ingredients together and pouring into
a greased dish and then bake at a moderate oven for 1 hour.

3 beaten eggs
2 cups self raising flour
1.5 cups milk
70grams melted butter
1 cup grated cheese
1 onion finely chopped

Then you can add to it what you want - bacon, corn, salt, pepper,
parsley, asparagus, etc - the list could go on forever.

Its very simple to make because as I said, you just mix them all
together and then you’re done (as long as you come back in an hour :))
and it freezes well too.

From: Emma

Coffee Confidential: Cut the Cost, Not the Pleasure
Posted by: “Jennifer & Rick”

There’s
nothing like a good cup of coffee. The aroma. The warmth. The taste!
But at up to $4 a cup, the good stuff made at coffee shops can be an
expensive daily habit. Plus, those who drink the gourmet stuff at
coffee chains consume an average of 206 more calories a day. To help
your waist and wallet, become your own barista. Here’s how.

Go for the daily grind. Opt for whole beans and a
grinder instead of the already-ground java. By grinding immediately
before brewing, you’ll capture the richest flavor of the beans.
Get fresh. Wonder why coffee tastes so much better
at a coffee shop? They keep it fresh. Store your beans at room
temperature (not in the freezer) in an opaque container with as little
air as possible. Use within 2 weeks for best flavor.
Use the perfect mix. The optimum ratio of coffee to
water is 2 tablespoons of java to 6 ounces of water. And only pour
water through the grounds once, no recycling.
Chill out. If iced coffee is your drink, buy a dark
roast, which will keep its flavor even after the chilling. Stick in the
fridge for at least 3 hours before serving. Then use within a day,
because once cold it loses flavor and can become bitter.
Cut calories. When you are your own bean baron, you
can also more accurately control the amount of calories you’re sipping.
Calorie-saving swaps can add up. For example, when you make your own
latte with fat-free milk instead of whole milk, you’ll save 120
calories.

HOT: Make This Mexican Coffee
Enjoy rich taste for under 100 calories and 0.2 gram of fat!
Makes 1 serving.
* 1 1/3 Tbsp coarsely ground Viennese roast or other dark roast coffee
* 1 Tbsp brown sugar
* 1 cinnamon stick, broken in half
* 1 whole clove
* 1 cup water
Combine coffee, sugar, cinnamon stick, clove, and water in a small
saucepan. Bring to a boil, stirring over high heat. Reduce the heat to
medium-low, cover, and simmer 10 minutes. Strain into a warmed coffee
mug and serve hot.

COLD: Make This Mocha Frappé
Chill out for 165 calories and 0.2 gram of fat!
Makes 1 serving.
* ¼ cup boiling water
* 1/3 Tbsp instant espresso powder
* 1 cup fat-free milk
* 1 1/3 Tbsp fat-free chocolate syrup
* ½ cup crushed ice
In a measuring cup or bowl, combine water and espresso powder. Stir
to dissolve. Pour into an ice-cube tray. Freeze 2 hours, or until solid.
In a blender, combine milk, chocolate syrup, and frozen espresso ice
cubes. Blend until smooth. Add ice and blend until smooth. Serve
immediately.

courtesy of vocalpoint.com writer unknown
Jennifer

Fwd: [ROASTED TOMATO AND BASIL SOUP
Posted by: “Jessie_Posts_Way_2_Much .”

Roasted Tomato and Basil Soup

Roasting the tomatoes in this soup before mixing them in brings out
all their sweetness and flavor.

Serves 4

2 lb tomatoes olive oil, for brushing
2 teaspoons sugar
6-8 garlic cloves, skins left on
2 tablespoons olive oil
2 onions, peeled and chopped
1 quart chicken stock or vegetable stock
2-3 drops hot pepper sauce
large handful of fresh basil leaves, roughly torn into pieces
Salt and freshly ground black pepper
Sprigs of fresh basil, to garnish

1. Preheat the oven to gas 4000F/2000C. Cut the tomatoes in half and
brush with a little olive oil. Place in a roasting pan, cut side
uppermost, and sprinkle over the sugar. Brush the garlic cloves with a
little olive oil and place on top of the tomatoes. Roast for 20-30
minutes, taking out the garlic earlier if it begins to dry and burn.

2. Allow the roasted tomatoes and garlic to cool a little. Squeeze the
garlic flesh from its skin and mash. Scoop the tomato flesh and juice
from the skins. Discard the skins.

3. Heat the 2 tablespoons of olive oil in a large saucepan. Add the
onions and gently fry until soft and translucent. Add the roasted
tomatoes and mashed garlic to the pan with the stock, hot pepper
sauce, basil, and a little salt and pepper. Bring to the boil, reduce
the heat, cover the pan, and simmer for 30 minutes.

4. Allow the soup to cool, then puree it in a blender or food
processor. Taste and adjust the seasoning, if necessary. Chill for
several hours before serving. Serve the soup garnished with sprigs of
fresh basil.

source unknown

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

QUICK & SIMPLE APPLESAUCE

4 apples, peeled, cored, chopped into chunks
1/2 cup pineapple juice
1/4 tsp. cinnamon
1 tbs. brown sugar

Place the apples in a food processor or blender and process for 1
minute. If you don’t have either of these appliances, then just chop
the apples by hand, very small. Place the apples, pineapple juice,
brown sugar, and cinnamon in a saucepan and stir to combine the
ingredients. Cook on medium low for 20-30 minutes, stirring
occasionally. Remove from the heat and let the sauce cool for 15
minutes. Store the sauce in a tupperware bowl or a jar in the
refrigerator.

Yield: 2 cups of Apple Sauce

BAKED ACORN SQUASH

6 whole acorn squash
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon mace [Nutmeg can be used for Mace]
6 tablespoon butter or margarine, melted
1 tablespoon cider vinegar
6 tablespoon maple syrup

Preheat oven to 350 degrees. Split each squash in half lengthwise;
scoop out and discard seeds and fiber from centers. Slice a thin
piece from each bottom so they will rest flat in the pan. Place
squash in a shallow baking dish. Mix spices together and sprinkle
over squash. Mix melted butter with vinegar; drizzle over squash. Add
1/2 Tbs. maple syrup to each cavity. Cover dish with foil and bake
for 1 and 3/4 hours. Remove foil; baste. Return to oven for 10
minutes.

Yield: 12 Servings
Categories: Vegetables, Squash

Black Bean Burgers
adapted from Epicurious.com

3 cups black beans, prepared
1/2 cup dry bread crumbs
2 Tbsp plus 1/2 cup chunky salsa for topping
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1/2 tsp Tabasco sauce

Prepare the beans, if using dry. Drain liquid from cans or prepared beans.
Mash beans, add ingredients mixing well together. Form into patties and
cook on a skillet over the stove in a little oil, or on the grill. Be
careful when flipping so they won’t fall apart. Cook on a grill over low
heat for 3 minutes on each side or until they develop the crust you want.
Top with salsa or other toppings. Enjoy!

GOOD NOODLE THING

Chop a few onions, 3 or 4 cloves of garlic, a couple of sweet peppers (any
color - mixed colors are nice). Saute in olive oil until the onions are
golden. Add some basil and oregano and saute a few minutes more. Add a
large can (28 oz) of diced tomatoes, and some tamari. Add a can of drained
rinsed red kidney beans (or any beans you prefer) or equivalent quantity of
home-cooked beans.

Let the bean mixture simmer gently for about 10 minutes or while you cook
some kind of noodles or pasta. I like to use broad egg noodles for this.

When the noodles are done, drain them. Put them in a soup dishes, with the
sauce on top. Sprinkle with grated parmesan, if you want to. This wants
to be pretty ‘soupy’ - lots of good sauce in proportion to the noodles.

Posted by Pat Meadows who writes:
This is my recipe; no quantities, sorry. Use your good judgment, you know
how much you and your family will eat. This recipe freezes very nicely, so
I tend to make a lot.

It’s a main course, I like to serve it with salad, and probably bread of
some kind. It’s a cheap and good dinner.

http://happyherbivore.com/2008/10/acorn-apple-soup/

The blog looks good—its all vegetarian stuff. I am going to try that
tomato and rice Crock pot recipe this weekend.

I made the soup last night, and its easily broken into short steps (I
roasted the squash when I got home from work, pulled it out to cool as I
went to the gym, cooked it with apples after my work out, cooled overnight
in the fridge and then tossed it in the blender this morning—I’ll try it at
lunch, but it smells pretty good)

Jackie

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

Dana asked for more veggie recipes and another person emailed me off
list, so I thought I’d go ahead and post some of my recipe links. I
write for a few different blogs, and try to add a few slow cooker
recipes a month. Ok I try for every week, but that doesn’t always
happen! I have another post that links to others veggie slow cooker
recipes here [Excellent recipes]

http://chowspice.com/blog/2008/08/05/slowcookerlinks/

Oh and fatfreevegan.com http://fatfreevegan.com/
is a great place to
find tons of recipes (slow cooker and regular recipes). I haven’t tried
anything from there that didn’t turn out delicious and they’re good for
you too. A Year of Crockpotting http://crockpot365.blogspot.com/
is
another winner. She has veggie and non-veg recipes and some gluten-free
ones too.

Let me know if you have any questions and especially if I need to make
anything clearer on the recipes.

Kathy
Geek, Poet, Housewife Wannabe http://geekypoet.wordpress.com/
ChowSpice http://chowspice.com/

Southern Ham and Lentil Soup

2 cups lentils
1 cup diced ham, (to 1 1/2 c.)
1 cup chopped onion
1 bay leaf
2 ribs celery, chopped
1/2 cup diced carrots
1 clove garlic, minced
seasoned salt and pepper, to taste

Combine all ingredients with 2 quarts water in the slow cooker. Cook
on low, covered, 8 to 10 hours. Taste and adjust seasonings and serve.

Cook Time: 9 hours
Author: Diana Rattray
Source: Southern Cooking @about.com
Formatted by Chupa Babi: 10.09.08

This lentil soup recipe is made with ham and garlic, cooked in the
crockpot.

Slow Cooker Lentils and Ham with Rosemary

2 medium onions, chopped
2 cups cooked ham, diced
1 cup carrots, diced
1 cup celery, chopped
2 garlic cloves, chopped
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
1/4 teaspoon black pepper
1 bay leaf
1 lb dried brown lentils, picked over and rinsed
1 (14 1/2 ounce)can beef broth
5 cups water, (or as needed to cover everything by 3 inches)

Combine all the ingredients in crock pot.
Cover and cook on HIGH until lentils are tender, 2 1/2 to 3 hours.
Add boiling water if you want soupier lentils.
Discard bay leaf before serving.

Source: DayRecipe.com
Formatted by Chupa Babi: 10.09.08

Bistro Lentil Soup

1 bag (16 ounce size) brown lentils, sorted and rinsed
2 medium onions, chopped
2 medium carrots, diced
1 can (14 1/2 ounce size) diced tomatoes with roasted garlic,
undrained
12 ounces smoked turkey ham, diced
1/3 cup uncooked barley
2 cans (14 1/2 ounce size) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-
quart slow cooker. Stir in broth and water. Cover and cook on low
heat setting 9 to 10 hours or until lentils and vegetables are
tender. Top each serving with dollop of mustard and horseradish.

Serves/makes 10

Source: adapted from CDKitchen
Formatted by Chupa Baabi: 10.09.08

Rachael’s Slow Cooker Pizza Sauce - 1 pt

Recipe By :Rachel Ray
Serving Size : 16 Preparation Time :0:00
Categories : Slow Cooker Vegetarian
WW

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
24 ounces tomato paste — (2 12-oz cans)
16 ounces tomato sauce — (1 can)
3 tablespoons olive oil
2 cloves garlic — to 4 cloves, to your taste, minced
2 tablespoons dried oregano
1 tablespoon dried basil
2 tablespoons minced fresh flat-leaf parsley — to 4 T, to your taste
1 tablespoon sugar — to 2 T, to your taste
1/4 cup water — or as needed
3 tablespoons freshly grated Parmesan — Romano, or Asiago cheese
salt and pepper — freshly ground, to taste

Place tomato paste and sauce, oil, garlic herbs, and 1 tablespoon of the
sugar in the slow cooker. Add just enough water to smooth out the sauce.
Cover and cook on Low for 10 to 14 hours, stirring occasionally if you
can, until thickened.

Taste for sugar; adding more if necessary, then stir in the cheese. Season
with salt and pepper. Let the sauce cool to room temperature before using.
It will keep refrigerated, for up to 4 days.

Makes about 6 cups, enough for four 14-inch pizzas.

Description:
“1 pt”
Source:
“RKGRecipes@yahoo.com“
S(Formatted by Chupa Babi in MC):
“01.15.07”
Copyright:
“2005”
Yield:
“6 cups”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 3g Fat (33.4% calories
from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 526mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Cook on Low for 10 to 14 hours.

Medium round or oval = 3 to 4 1/2 quarts

Pizza sauce is different than pasta sauce. It is
smooth,
deep brick red, and very thick, so that it can be
spread
over the pizza dough. The secret to a sauce with
the right
density is the amount of tomato paste. We also
like to use
dried herbs here. We got this recipe online from
Rachael
at her recipe message group RKGRecipes@yahoo.com.
The
sauce cooks for at least 10 hours, so be prepared
to make
it the day before and set it to cook overnight, or
start
it very early in the morning for an evening pizza
party.
This is a winner. Rachael notes “this is very
inexpensive
to make; you can make up enough for two VERY large
pizzas
for pennies.” Store the leftover sauce in the
freezer,
where it will keep for up to a month.

Creole Black Beans

1 to 2 lb. smoked sausage, cut into 1” slices
3 cans black beans, drained (15 oz. each)
1 1/2 c. onion, chopped
1 1/2 c. green pepper, chopped
1 1/2 c. celery, chopped
3 cloves garlic, minced
2 tsp. leaf thyme
1 1/2 tsp. leaf oregano
1 1/2 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can tomato sauce (8 oz.)
1 c. water
hot boiled rice

Brown sausage in a skillet over medium heat. Drain well and transfer to
crock pot. Combine remaining ingredients in crockpot. Cover and cook on low
8 hours or on high 4 hours. Remove bay leaves. Serve over cooked rice.

Serves 6 to 8.

http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new crockpot recipes? Casseroles?

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

1a. Crock Pot Cornbread Dressing
Posted by: “momsrecipes”

Crock Pot Cornbread Dressing

1 (8 inch) pan cornbread (not Jiffy or sweet cornbread)
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter

Mix ingredients except butter. Combine in crockpot. Dot butter on top. Cook 2 hours on High then 4 hours on low.

________________________________________________________________________
________________________________________________________________________
2a. CROCK POT SPAGHETTI SAUCE
Posted by: “momsrecipes”

CROCK POT SPAGHETTI SAUCE

1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. chopped celery
1 clove minced garlic
1 tsp. Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 lg. can tomato sauce
1 lg. can water
1 pkg. spaghetti sauce seasoning

Brown ground beef with onion, bell pepper and garlic. Drain well and put into crock pot with all other ingredients. Have crock pot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste.

________________________________________________________________________
________________________________________________________________________
3. CROCK POT SPAGHETTI AND MUSHROOMS
Posted by: “momsrecipes”

CROCK POT SPAGHETTI AND MUSHROOMS

1-1/2 lbs. ground beef
1-1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces

Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more. Can be doubled.

________________________________________________________________________
________________________________________________________________________
4. Veg: Slow Cooked HeartSmart Refried Beans - 3 pts
Posted by: “Chupa Babi”

* Exported from MasterCook *

Slow Cooked HeartSmart Refried Beans - 3 pts

Recipe By :Darlene Zimmerman, MS, RD, for Heart Smart
Serving Size : 10 Preparation Time :0:15
Categories : Low Fat (Less than 15%) Vegetarian
WW

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound dry pinto beans
4 cups water
1 cup salsa
1 can fat-free reduced-sodium broth — (14 ounces)
3/4 cup diced green pepper
3/4 cup diced onion
2 jalapeno peppers — washed, seeded if desired, diced
2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 clove garlic — minced

In a 5-quart slow cooker, combine the pinto beans, water, salsa, broth,
green pepper, onion, jalapeno and olive oil. Cover and cook on the high
setting until the beans are tender, about 4 1/2 hours.
Using a potato masher, gently mash the bean mixture, taking care not to
touch the sides of the hot slow cooker. Stir in the chili powder, cumin,
salt and garlic.
Cover and continue cooking another 45 minutes before serving.

Serves: 10

197 calories (14% from fat), 3 grams fat (0.5 grams sat. fat, 0 grams
trans fat), 31 grams carbohydrates, 10 grams protein, 293 mg sodium, 0 mg
cholesterol, 65 mg calcium, 8 grams fiber.
Food exchanges: 2 starch, 1 lean meat.

Description:
“3 pts”
Source:
“Detroit Free Press Test Kitchen, January 25, 2006”
S(Formatted by Chupa Babi in MC):
“01.01.07”

________________________________________________________________________
________________________________________________________________________
5. Veg: Slow Cooker Almost Irish Stew - 8 pts
Posted by: “Chupa Babi”

* Exported from MasterCook *

Slow Cooker Almost Irish Stew - 8 pts

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson
Serving Size : 4 Preparation Time :0:00
Categories : 4-6 quart Slow Cooker
Vegan Vegetarian
WW

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon olive oil
1 small yellow onion — chopped
1 1/2 cups baby carrots — halved lengthwise
6 small white potatoes — baby or miniature if available, halved or quartered
2 cloves garlic — minced
1 1/2 cups cannellini beans, cooked — (1 can) drained and rinsed
2 cups vegetable stock
1 bay leaf
1/4 cup dry white wine
2 tablespoons tamari soy sauce — or other soy sauce
1 teaspoon dried thyme
salt and freshly ground pepper to taste
3 large kale leaves — or other dark leafy greens, chopped, cooked in simmering water to cover until tender, and drained

Heat the oil in a large skillet over medium heat. Add the onion, cover,
and cook until softened, about 5 minutes.

Transfer the onions to a 4 to 6 quart slow cooker. Add the carrots,
potatoes, garlic, beans, stock, bay leaf, wine, tamari, and thyme and
season with salt and pepper. Cover and cook on Low for 6 to 8 hours.

About 10 minutes before serving, stir in the cooked kale. Serve hot.

Serves 4.

Description:
“8 pts”
S(Formatted by Chupa Babi in MC):
“01.15.07”
Copyright:
“2004”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 323 Calories; 6g Fat (16.9%
calories from fat); 9g Protein; 58g Carbohydrate; 7g Dietary Fiber; 1mg
Cholesterol; 1363mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1 Fat.

NOTES : Low for 6 to 8 hours.

4 to 6 quart cooker.

With the slow cooker doing all the work, you will have
time to make a loaf of soda bread to accompany this
“almost Irish” stew. Chunks of seitan may be substituted
for the beans for a “meatier” alternative.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 26843

Veg: Slow Cooker “Seeing Red” Borscht - 4 pts
Posted by: “Chupa Babi”

* Exported from MasterCook *

Slow Cooker “Seeing Red” Borscht - 4 pts

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson
Serving Size : 6 Preparation Time :0:00
Categories : 4-6 quart Low Fat (Less than 15%)
Slow Cooker Vegetarian
WW

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 pounds beets — peeled and chopped
1 large yellow onion — finely chopped
1 small carrot — finely chopped
1 small red bell pepper — seeded and finely chopped
1 large all-purpose potato — peeled and diced
5 cups vegetable stock
1 tablespoon fresh lemon juice
2 teaspoons light brown sugar — or a natural sweetener
1 teaspoon dried thyme
1/2 teaspoon ground cloves
salt and freshly ground pepper to taste
1 tablespoon barley miso — dissolved in 1 tablespoon hot water (optional)
regular sour cream — or soy sour cream (optional garnish)
2 tablespoons minced fresh dill weed — or 1 1/2 teaspoons dried dillweed

In a 4 to 6-quart slow cooker, combine the beets, onion, carrot, bell
pepper, and potato. Add the stock, lemon juice, sugar, thyme, and cloves
and season with salt and pepper. Cover and cook on Low for 8 hours.

Just before serving, stir in the miso mixture, if using. Serve hot or
allow to cool and refrigerate until well chilled. Garnish with sour cream,
if using, and the dill.

To save prep time, you may shred all the vegetables in a food processor
using the shredding disc. This will change the texture of the soup, but
some people prefer it this way.

Serves 6.

Description:
“4 pts”
S(Formatted by Chupa Babi in MC):
“01.15.07”
Copyright:
“2004”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 4g Fat (14.4%
calories from fat); 8g Protein; 42g Carbohydrate; 7g Dietary Fiber; 2mg
Cholesterol; 1546mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Low for 8 hours.

4 to 6 quart cooker.

It took me all the way to adulthood to appreciate the
flavor of beets. Now, I can’t seem to get enough of them,
whether roasted, tossed in salads, or featured in this
lovely scarlet soup that can be eaten hot or cold. The
optional barley miso adds depth of flavor and lots of
nutrients, but because it is salty, you’ll need to watch
how much salt you add.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Community email addresses:
Post message: crockpot-recipes@yahoogroups.com

granny, thank you!

BOTULISM, SALTED FISH - USA (02): (NEW YORK, NEW JERSEY), RISK, RECALL
**********************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Mon 6 Oct 2008
Source: US Food and Drug Administration (FDA) News, press release [edited]
http://www.fda.gov/oc/po/firmrecalls/ystrading10_08.html

New York State Agriculture Commissioner Patrick Hooker today [6 Oct
2008] alerted consumers not to eat “Frozen Salted Croaker”
distributed by YS Trading Corp of Long Island City, New York because
the product was uneviscerated. The “Frozen Salted Croaker” was sold
in Hicksville, NY, Flushing, NY, and in New Jersey in uncoded,
unlabeled plastic bags.

Uneviscerated fish is prohibited under NY State Department of
Agriculture and Markets’ regulations because _Clostridium botulinum_
spores are more likely to be concentrated in the viscera than any
other portion of the fish. Uneviscerated fish has been linked to
outbreaks of botulism poisoning.

The “Frozen Salted Croaker” was found by a NY State Department of
Agriculture and Markets food inspector during a routine inspection.
Subsequent analysis by NY State Food Laboratory personnel confirmed
the product to be uneviscerated.

No illnesses have been reported to date in connection with the
product. Consumers who have this product are advised not to eat it.

—
Communicated by:
ProMED-mail
promed@promedmail.org

[The product packaging can be seen at
http://www.fda.gov/oc/po/firmrecalls/photos/ystrading10_08.html Croaker

Because of the potential severity of botulism, ProMED-mail posts such
recalls even if, as in this case, there are no human cases associated
with the food. Most of the food recalls are related to defective
preparation procedures, which could, but not necessarily do, result
in the germination of viable spores of _C. botulinum_. With fish like
this, many recalls are related to the lack of evisceration.

The following is abstracted from the US Food and Drug Administration
(FDA) Regulations Section 540.650: Uneviscerated Fish Products that
are Salt-cured, Dried, or Smoked (CPG 7108.17)
http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg540-650.htm

Uneviscerated, salt-cured, whole fish products have caused several
outbreaks of botulism and death. _C. botulinum_ spores are ubiquitous
in fishery products and the marine environment. The spores represent
a public health hazard when conditions are suitable for vegetative
cell growth and toxin production.

A total of 3 outbreaks of botulism, causing 3 deaths and 11
illnesses, resulted from “kapchunka” in the USA between 1981 and
1987. Kapchunka, an ethnic food usually produced from whitefish, is
also known as “rybetz,” “ribeyza,” or “rostov.” Kapchunka is an
uneviscerated, salt-cured, air-dried, whole fish, which may or may
not be smoked. It is consumed without further preparation, such as cooking.

The fish are salt-cured under minimum refrigeration conditions for a
minimum of 25 days and then air dried at ambient temperature for 3 to
7 days. Kapchunka may be smoked before packing and are commonly
stored under refrigeration.

In 1991, 2 botulism outbreaks occurred. In one, “faseikh” was
implicated in at least 91 illnesses and 18 deaths in Egypt. Faseikh
is a traditional product made by fermenting uneviscerated fresh
mullet for up to one day and then salt-curing it in barrels, which
may be tightly sealed from one week to one year. In another, an
ethnic fish product called “moloha” caused a botulism outbreak
involving 4 family members in New Jersey. Moloha is an uneviscerated,
salt-cured fish product similar to “faseikh.” The preparation steps
in the New Jersey incident were not identified since the source of
the “moloha” could not be found.

Other salt-cured products, such as “bloaters,” can also pose a public
health hazard. Bloaters are prepared by salt-curing uneviscerated
whole herring, which may or may not be smoked. Bloaters may be
transformed into other products, such as fillets or bloater paste. In
addition to the products noted above, whole fish that are dried,
pickled, or fermented can also pose a public health hazard. The
referenced episodes of botulism are representative of a
well-documented history of life-threatening health hazards associated
with uneviscerated, salt-cured fish.

The problems with these products are compounded by the difficulty in
attaining sufficient levels of salt in all portions of an
uneviscerated fish to inhibit the growth of _C. botulinum_.
Consequently, any fish product that is salt-cured and then dried,
smoked, pickled, or fermented can pose a public health hazard. Toxin
may be present in these products even when there are no outward signs
of microbiological spoilage or other clear indications to alert the consumer.

Control of growth and toxin production from _C. botulinum_ in fishery
products is based on spore destruction (such as retorting canned
foods) or inhibition of vegetative cell growth (such as control of
water activity, pH, or use of approved chemical inhibitors). The
control measures must be applied rapidly and uniformly throughout the
product to protect consumers from this potentially life-threatening toxin.

Control of botulism can also be achieved in salted, dried, or smoked
products prepared from small species of uneviscerated fish (generally
3 to 5 inches in length (8-13 cm). Typically, these products are
prepared from small anchovy and herring sprats. As uneviscerated fish
under 5 inches in length are processed, their smaller size helps to
ensure complete permeation of the flesh with inhibitory levels of
salt or drying to a uniformly low water activity, resulting in the
attainment of conditions that prevent the growth of _C. botulinum_.

The FDA considers uneviscerated fish that are salt-cured, dried, or
smoked to represent a potentially life-threatening health hazard. In
addition, fillets, parts, or other products derived from
uneviscerated fish pose the same potential health hazard as the
original product. Therefore, with the exception of small,
uneviscerated fish as described above, the FDA considers
uneviscerated fish that have been salt-cured, dried, or smoked, as
well as products made from them, to be adulterated within the meaning
of section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act, in
that the product has been prepared, packed, or held under unsanitary
conditions whereby it may have been rendered injurious to health.
These products are hazardous whether stored at ambient temperature,
refrigerated, or frozen, or whether packaged in air, vacuum, or
modified atmosphere. - Mod.LL

New York and New Jersey, in the Northeastern United States, can be
located on the HealthMap/ProMED-mail interactive map at
http://healthmap.org/promed?v=40,-97.6,4

CopyEd.MJ]

You are welcome.

Hope it is useful to you.

CP HAWAIIAN-STYLE SWEET AND SOUR CHICKEN
Posted by: “angelkisses51

This sounds like a wonderful sweet and sour recipe!
Sweet and sour is always a family favorite.
Crock Pot Hawaiian-Style Sweet & Sour Chicken
1-2 pounds chicken, cut into chunks
1 can pineapple chunks with juice(15-20 ounce) 1-2 medium green peppers,
diced
1-2 carrots, sliced thinly
1/2 onion, chopped
1/3 cup vinegar
1/4 cup brown sugar
2 tablespoonsful soy sauce
1/2 cup water or chicken stock
Put the first 5 ingredients into the crock pot.
Mix the last 4 items in a mixing bowl.
Add to the crockpot.
Cover and cook on low for 8 hours.
Serve over hot rice.
* Pork can be substituted for the chicken.
* For a healthier side, use brown rice or a combination of white and
brown rice.

-Tawra
www.LivingOnADime.com

Today’s Tips:

* When making a spice cake, add a mashed banana to it for an extra moist cake.

* When making a graham cracker crust, add a little cinnamon to the mix.

* I once knew an elderly lady who made the most “absolutely to die for” dinner rolls I have ever tasted. When I asked about her secret, she said when she greased to bowl to let them rise in, she used bacon grease instead of shortening or margarine. I have used this for years. No one would ever guess and they all love my rolls.

* When making meatloaf, you don’t have to bake it separately. You can make it a one pan dish by adding potatoes, carrots and onions before you bake it.

Today’s Menu:

Ham
Sweet Potato and Apple Dish*
Tossed Salad
Dinner rolls
Fruit Cream Cake*

Today’s Recipes:

*Sweet Potato and Apple Dish

6 medium apples, peeled, thinly sliced
2 sweet potatoes, peeled, thinly sliced
1 cup quick oats
1/2 cup packed brown sugar
1/4 tsp. each ground cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 Tbsp. butter or margarine, melted

Place the apples and potatoes in a greased shallow 2 1/2 qt. baking dish. Combine the rest of the ingredients and sprinkle on top. Cover and bake at 350° for 40 minutes. Then uncover and bake about 15 minutes longer or until tender.

*Fruit Cream Cake

I used pineapple in this recipe, but you can use any kind of fruit like peaches, apricots or something else.

1 box yellow cake mix
1 (8 oz.) pkg. cream cheese, softened
1 cup milk
1 (3 1/2 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton of whipped topping

Bake cake in a 9x13 pan. Cool. Mix cream cheese, milk and pudding and spread over cake. Spread pineapple over that and top with whipped topping. Refrigerate until serving.