Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
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."
[snipped]
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."
(Excerpt) Read more at dallasnews.com ...
Home Alone—Living Off the Grid
http://www.homeenergy.org/archive/hem.dis.anl.gov/eehem/93/930509.html
[I have not checked this one...granny]
Cheese and Squeeze [ Cheddar and Beef ] Biscuit Balls
These are GREAT as a quick breakfast on the go, as a snack, or a side
dish to just about any meal.
1 lb extra lean ground chuck or ground sausage, omit the spices below
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon dried basil or 1/8 teaspoon ground basil
1/8 teaspoon finely ground celery seed
24 ounces finely shredded cheddar cheese
3 cups baking mix
1 cup 2% low-fat milk, plus
3 tablespoons 2% low-fat milk
Preheat oven to 375 degrees.
Brown together lean ground meat and all spices until softly brown.
Drain well.
Mix baking mix, milk, and cheese until it follows the spoon around
the bowl, forming a nice dough base.
Add in warm spiced meat and mix well, but not too much. You don’t
want your dough to be tough.
Using your hands, form 1 1/2” to 2” balls and place on parchment
covered cookie sheet [2 wide if 2” balls, 3 wide if 1 1/2” balls are
used]. You may need several sheets and 2 open layers in your oven,
depending on sheet and oven sizes.
Bake in a moderate oven 10-13 minutes, or until a nice golden brown.
As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing,
cheese dip, etc.
Cinnamon Roll Pancakes
2 c biscuit baking mix
1-1/3 c half & half or milk
1 egg, beaten
2 T sugar
3/4 t cinnamon
1/4 c ground pecans
Butter & Syrup
Pam
Mix first 6 ingredients well together and cook on a hot, Pam sprayed
griddle or skillet. I use an ice cream scoop to portion the batter
and they all are the same size. Cook brown on both sides, plate and
serve with butter and sugar. These are very good and addictive!!
Makes about 7-8 pancakes.
Dandy Blend instant dandelion beverage is the only instant herbal coffee substitute in the United States that features both the health benefits of dandelion and the rich, full-bodied flavor, smoothness and texture of real coffee. Many say that, because it lacks bitterness
and acidity, it actually tastes better than coffee.
The Many Faces of Dandy Blend — A Most Versatile Beverage
One level teaspoon in eight ounces of water makes a delightful dandelion tea. A rounded teaspoon makes a fullbodied cup of coffee, and a heaping teaspoon to a full tablespoon makes an exquisite espresso beverage, all possessing the amazing health benefits, diuretic and liver tonic properties associated with dandelion root teas. It is so versatile that any type of gourmet coffee beverage made from it is virtually indistinguishable from the real thing, and it can be used in any recipe requiring coffee as an ingredient. Dandy Blend tastes great served iced or hot, and dissolves instantly in both hot or cold liquids. This delicious herbal coffee is especially good made with milk or dairy alternatives and your favorite flavorings. Those using it to wean themselves from coffee report that the transition is seamless– no headaches, upset stomachs, jitters or other symptoms of withdrawal.
The Constituents
Dandy Blend is made from the totally water-soluble extracts of three roasted herb roots– dandelion, chicory and sugar beet– and two roasted grains – barley and rye. Nothing other than extracts of the three roasted roots and two roasted grains is in Dandy Blend. It is naturally sweetened by the fructose released from the breakdown of the storage starch inulin when the dandelion and chicory roots are roasted. Because all sweetening comes from substances in the roots, Dandy Blend is a low carbohydrate beverage, with only 1 gram of carbohydrate per cup. All ingredients have been chosen because of the health benefits historically associated with them. Every cup
contains 630 mg. of dandelion and chicory, which are rich in trace minerals and health-promoting substances and have been renown for centuries as liver cleansers, blood purifiers, gastrointestinal regulators, diuretics, and regulators of acid-base balance. Substances within them help alleviate the symptoms of acid reflux, gall bladder problems, and other health complaints. In addition, chicory is well known for stimulating the growth of beneficial intestinal bacteria. Sugar beet extract contains minerals that strengthen the blood, and the extracts of barley and rye are full of B vitamins and other nutrients.
Potential Health Benefits
continues, with lots of information and says you can order a sample or place an order...
granny
T O D A Y ‘ S Q U O T E
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Oh, wouldn’t the world seem dull and
flat with nothing whatever to grumble
at? ~W.S. Gilbert
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T O D A Y ‘ S T I P S
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Home and Hearth: Helpful Tidbits
Today I have few helpful tips to use around the house.
HOMEMADE DUSTLESS DUSTERS
Hem white cheesecloth in thirty inch length, fold in a small
square. Place the dry clean cloths in a fruit jar with a mixture
of one pint hot water stirred with one-fourth cup lemon oil.
With a stick, press the liquid into the cloth. Squeeze dry and
hang in the air. Wash after using. Dusters must be kept clean.
CAN SIZES
Some handy information to use when you are
trying to convert older recipes.
No. 1 = 1 1/4 cups or 10 1/2 to 12 ounces
No. 2 = 2 1/2 cups or 20 ounces
No. 2 1/2 = 3 1/2 cups or 27 to 29 ounces
No. 3 = 5 3/4 cups or 51 ounces
No. 10 = 3 quarts or 6 1/2 pounds to 7 pounds and 5 ounces
No. 300 = 1 3/4 cups or 14 to 16 ounces
No. 303 = 2 cups or 16 to 17 ounces
SCORCH MARKS
These tips are from a 1941 J.R. Watkins Company
tip book.
To remove scorch marks from cotton dip the article in
cold water and hang dripping wet in sunshine. When dry,
repeat process until all the scorch is removed. Or rub
material with pure onion juice and wash in cold water.
To remove scorch marks from linen, try lemon juice
and salt and place material in the sun. If not effective,
use the following solution: 1 cup vinegar, 1/2 ounce
soap, 2 ounces Fuller’s Earth, juice of 1 lemon. Boil
mixture, spread on the stain and let dry. Wash out
stain.
To remove from white clothes rub salt and lemon juice
into stain and hold over steam. Then wash in clear water.
Scorched Clothing When Ironing: Rub scorched surface
with a cloth dipped in diluted peroxide. Then iron the
spot and the stain will disappear.
(Fuller’s Earth is used in kitty litter and is used by garages
to soak up oil and spills. There is also a cosmetic grade
available)
More: Handy tips for speed cleaning your house-
http://www.oldfashionedliving.com/cleaning5.html
chickens like to scratch, and eat bugs and make little holes to have
dirt baths in
BIG chickens like mine like to excavate strip mines if you let them
or maybe they are digging to china?
( if you need ground tore up and don’t have pigs....use big chickens)
they will also eat ticks btw
smallish hens and smallish chicken tractors..... can be moved easily
before they destroy the ground....they will aerate, fertilize and
debug it for you
i don’t remember from your pictures but i am pretty sure you can
figure something out
my nonna kept chickens in brooklyn when mom was a child
vi
(course mom was born in 1915, but STILL.............)
[I did not know they ate ticks...granny]
I plan to follow some of the advice on this site.
K .
http://nature.berkeley.edu/urbanbeegardens/general_stingfacts.html
They have a chart on plants and their attractiveness to bees:
http://natureberkeley.edu/urbanbeegardens/docs/FullPlantList.pdf
Check out the plants in the bee friendly garden tool area:
http://natureberkeley.edu/urbanbeegardens/gbt.html
Despite their occasional aggressive behavior male bees of all species
are
stingless. One way to distinguish females from males is that on a good
day
females’ legs head or bellies - depending on the species - are covered
with
bright blobs of yellow purple or white pollen. Females spend most of
their
time shimmying through pollen and sipping nectar from their favorite
flowers
while males are frequently attending other business.
Some of the topics here are:
Why Make Yours A Bee Garden?
Bees: The World’s Star Pollinators
Creating A Great Bee Garden
Mulch Madness
Where Do Bees Nest In the City?
Natives Vs. Exotics
Solitary Bees
Bees & “Weeds”
Flowering Season Vs. Bee Season
A Guide To Closer Bee Observations
Stinging: Facts Vs. Fears
I donÂ’t know if this will work for yaÂ’ll. Attached is the file in the
new
doc format. I can try to save it in an older doc format. Well maybe
cut and
paste! Ok. That looks ok on my computer. Here ya go:
Emergency Evacuation Kit Class – EEK!
Prepare Ye- Ezra Taft BensonA revelation of the Lord to Joseph Smith,
the
Prophet, at a conference of the Church January 2, 1831, reads as
follows: “.
. . if ye are prepared ye shall not fear.” D&C 38:30.)
In D&C 1 of the Doctrine and Covenants we read these words: “Prepare
ye,
prepare ye for that which is to come.” (D&C 1:12.
What are some of the calamities for which we are to prepare? In D&C 29
the
Lord warns us of “a great hailstorm sent forth to destroy the crops of
the
earth.” (D&C 29:16.) In D&C 45 we read of “an overflowing scourge; for
a
desolating sickness shall cover the land.” (D&C 45:31.) In D&C 63 the
Lord
declares he has “decreed wars upon the face of the earth.” (D&C 63:33.)
In
Matthew, we learn of “famines, and pestilences, and earthquakes. . . .”
(Matt. 24:7.) The Lord declared that these and other calamities shall
occur.
These particular prophecies seem not to be conditional. The Lord, with
his
foreknowledge, knows that they will happen. Some.. will come about
through
man’s manipulations; others through the forces of nature and nature’s
God,
but that they will come seems certain. Prophecy is but history in
reverse—a
divine disclosure of future events.Yet, through all of this, the Lord
Jesus
Christ has said: “. . . if ye are prepared ye shall not fear.”
SO thatÂ’s why we are here tonight, to begin to prepare!
What, then, is the Lord’s way to help us prepare for these calamities?
The
answer is also found in section one of the Doctrine and Covenants,
wherein
he says: “Wherefore, I the Lord, knowing the calamity which should come
upon
the inhabitants of the earth, called upon my servant Joseph Smith,
Jun., and
spake unto him from heaven, and gave him commandments; And also gave
commandments to others. . . .” (D&C 1:17-18.) He has also said: “Search
these commandments, for they are true and faithful, and the prophecies
and
promises which are in them shall all be fulfilled.” (D&C 1:37.)
What is a 72-hour kit?
Why do we need one?
What is typically in one?
(Write answers on the board.....)
IÂ’d like to suggest Another Approach to the 72 Hour KitThe Eight
Definites
If nothing bad happens during the next 72 hours it is certain you will
do
the following eight things:Communicate, See, Walk, Maintain body
temperature, Sleep, Drink fluids, Eat, and Eliminate.
If there is a crisis or emergency of any kind, it is equally certain
that
it is imperative to accomplish the same eight vital functions during
the
ensuing three days, regardless of the changes in your environment.
1. Following a catastrophic event the need to communicate goes up, not
down,
and it is UNACCEPTABLE to spend the subsequent 72 hours unable to
communicate with family, friends, and rescuers. Your life may depend on
getting help, their lives may depend on your finding out they need
help, and
even if they remain unengaged, they will desperately want to know your
status. Communication is essential.
2. Spending three days in darkness, or otherwise unable to see, is
UNACCEPTABLE. Even three minutes without vision for whatever reason, in
the
initial stages of a catastrophe could prove irrecoverable. Being able
to
see, at all times, in all places, independently, is essential.
3. Being incapacitated or immobilized in an emergency is UNACCEPTABLE.
You
must be able to walk, at all times, regardless of circumstances.
4. You must be able to maintain your core body temperature to remain
alive.
Hypothermia and heatstroke are killers. There is no natural environment
on
Earth where human societies are not required to regulate their body
temperature at least some of the time through external means. Spending
three
days either too hot or too cold is
UNACCEPTABLE.
5. In three days time you must sleep. No matter where you are, or what
the
circumstace, you must be able to get some sleep during the first 72
hours
after a crisis. You will be useless to yourself or anyone else without
it,
and you may find that the quality of that sleep has a direct bearing on
the
outcome.
6. In our climate, during the summer, a person can be in serious
trouble
after only three hours without water, much less three days. Putting
yourself
in—or letting yourself get into—a situation where there is any
possibility
of having to go one day, much less three, without water is foolish and
UNACCEPTABLE.
7. A person can live for three days without food, but the third day he
is
useless, and irrational. Going hungry for three days as a part of any
other
on-going crisis is UNACCEPTABLE.
8. The waste products produced by the body continually, must be
eliminated
in a timely manner, or very unpleasant things start to happen. Going
three
days without this release isnÂ’t going to be possible, and in any case
even a
few hoursÂ’ inconvenience, or lack of commensurate cleanup, is
UNACCEPTABLE.
The question becomes, “What can I put in a backpack, and be prepared
to
carry with me, that will empower me to do The Eight Definites, no
matter
what happens?
Here are some suggestions:
Communication: Contact information, coins for pay phone, phone card,
signal
mirror, light sticks, flares, battery-powered radio, walkie-talkies,
shared
contingency plans, out of state contact, flag or bandana, safe-arrival
call
(a safety procedure family members are taught to expect of each other),
pens
and markers, notebooks, HAM radio license and
equipment
See: Flashlight, extra batteries, spare eyeglasses, goggles, sun hat,
Walk: Given that you will want to collect, organize, keep ready, and
take
with you the plethora of supplies here described, a backpack might be
the
best way to do that. A backpack accomplishes many things, but what it
mainly
does, and does better than any other kind of container, is help you
walk.
Your ability to walk will also be helped by having: Shoes, socks,
bandaids
or moleskin (for blisters), toenail clippers, long pants & long-sleeved
shirt. With young kids you might also need a stroller or wagon.
Maintain body temperature: Coat, jacket, sweater, hat, balaclava,
gloves,
coveralls, metallized mylar. In the summer youÂ’ll want a baseball
cap, any
maybe pony tail bands.
Sleep: Blanket or small sleeping bag. Dark cloth (to enable daytime
sleep,
or in a lighted shelter. Pillow. Tent. Mosquito net.
Drink fluids: Water, water bottles, iodine or chlorine for
disinfection,
cloth for blotting up water, juice, filtration device, pan or metal cup
with
lid and handle to boil water,
Eat: Cookies, nuts, fresh fruit, dried fruit, dried cereal, peanut
butter,
crackers, candy, MREÂ’s, Eliminate waste: Tissue, wet-wipes, hand
sanitizer,
plastic bags, bucket, shovel, cat litter, diapers (put a note on your
kit to
grab these when you are leaving the house)The Twelve MaybesThe above
are the
things you WILL have to do, and can certainly count on. The following
are
things you MIGHT have to do, or MIGHT very much want to do. The need
for
each of these is made more likely or more critical, not less, by an
emergency, while the usual resources for accomplishing them are often
removed or compromised.1. Work.2. Cook.3. Bathe.4. Make fire.5. Make
repairs.6. Change clothes.7. Make purchases.8. Improvise shelter.9.
Record
data and events.10. Administer medical attention11. Navigate unfamiliar
terrain or geography.12. Carry out self-defense on behalf of oneÂ’s
self or
the group.So then, “What can I put in a backpack, and be prepared to
carry
with me, that will empower me to accomplish the Twelve Maybes, no
matter
what happens?”
Here are some suggestions:Work. Leather gloves, bandanna, tools, Cook.
Sauce
pan, can opener, knives, utensils, plastic cups, paper plates, Bathe.
Bucket, washcloth, towel, shampoo, toothbrush & paste, comb, Q-tips,
Make
fire. (to keep warm, disinfect water, or cook food) Matches, candles,
tender, fire starters, fuel, Make repairs. Pocket knife, whetstone,
sewing
kit, pliers, file, epoxy, tape, scissors, wire and string, matches
candle &
holder.Change clothes. Complete change of clothing.Make purchases.
Cash,
checkbook, credit card, barter items.Improvise shelter. Tent, tarp,
rope,
tape, metallized Mylar, Record data and events. Pens and markers,
notebooks,
camera, Administer medical attention to self or someone else. This
might
take the form of internal medication (drugs), external doctoring
(bandages),
or procedure (CPR or childbirth). First Aid Kit.Drugs: aspirin,
ibuprofen,
prescription medications, antibiotic ointment, topical anesthetic,
alcohol,
Navigate unfamiliar terrain or geography: Maps, compass, GPS receiver,
binocular or telescope, second flashlight, more batteries.Carry out
self-defense on behalf of oneÂ’s self or the group: Knife, gun,
ammunition,
club, CCW permit, physical conditioning, martial arts training,
firearms
training.
These are the obvious, but donÂ’t forget the higher and more subtle
resources: good flashlights, traveling in groups, the judgment to stay
out
of trouble spots, and the freedom to avoid competing with desperate
people
for scarce resources, by quietly laying up in store during good times
the
things you know you will need when the store shelves are being raided.
In our most recent General Conference, we sustained a new apostle, the
following comes from an interview he gave after being sustained.
Because of his banking background, he was asked by this reporter to
comment
on news reports of pending economic difficulties around the world, and
the
long standing counsel by the LDS Church to it´s members to get out of
debt
and to store a year´s supply of food.Elder Christofferson said that
when we
know that rain is coming we get out an umbrella. “Prepare for rain,” he
stated
One of the greatest calamities in the world would be the calamity of
sitting
down and waiting for calamities.” We must...do...the things we can do”
(Richard L. Evans, Conference Report, April 1950, p. 105)
You can access this file at the URL:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/files/72%20hour%20kit%20information/Another_Approach_to_the_72_Hour_KitThe_Eight_Defin.pdf
From an LDS group member’s class on 72 hour kits. You will need to join to read the files.
granny
Apple Cinnamon Syrup 6 Pints
6 cups apple juice
3 cinnamon sticks, broken up
5 cups sugar
4 cups water
3 cups corn syrup
1/4 cup lemon juice
Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5
minutes, and set aside. Next, combine the sugar and water in a medium
saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup.
Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice.
Ladle the hot syrup into hot jars, leaving 1/4” headspace. Adust caps.
Process in a boiling water canner 10 minutes.
Yield: about 6 pints.
... a website dedicated to informing and educating the world on methods for Urban Sustainable Living. I have created a series of how-to videos and web pages that you can view here. With one hundred hours of video tape, I’ll be releasing new videos weekly.
Canning Dry Goods—pest removal
Posted by: “Penny
Date: Thu Apr 24, 2008 1:04 pm ((PDT))
The other half of your question looked like it had
already been answered, so I’ll address the pantry
moths.
Bugs (and mice) hate peppermint. I had a fruit fly
infestation, couldn’t get rid of the buggers, so, I
sprinkled some peppermint essential oil in the pantry
(don’t get on food, it will taste pepperminty LOL).
Bugs left.
Had ants. Wiped up their trail/path with
vinegar that I had mixed in peppermint essential
oil—no more ants.
Talked to a lady who had mouse
problem (in her clothes drawers), she couldn’t handle
the peppermint in the air (it can raise blood pressure
for some people) so she bought peppermint tea pouches
and put them behind her dresser—mice left.
Talked to
another lady who had carpenter ants—she diffused the
peppermint essential oil to get them to go (said was
tons cheaper than the pest control guy!) Hope it
works for you!
Garden Spaghetti Sauce
Makes about 4 pints
Ingredients:
* 6 pounds (15 - 18 medium-size) fresh ripe tomatoes or 4 large cans (28-oz. each) whole tomatoes, drained
* 1/4 cup olive oil
* 3 large onions, coarsely chopped
* 4 cloves garlic, minced or pressed
* 1 cup lightly packed fresh basil leaves, chopped
* 1 Tbsp sugar (or honey)
* salt and pepper (to taste)
Instructions:
1. To peel fresh tomatoes, dip fresh tomatoes in boiling water to cover for ten seconds. Core and peel. Chop fresh or canned tomatoes.
2. Pour olive oil into large frying pan; add onions and garlic; cook over medium heat, stirring frequently, until onions are golden brown (about 15 minutes). Add chopped tomtatoes and basil. Cook uncovered, stirring occasionally, for about 45 minutes. Add sugar (or honey), salt and pepper.
3. Ladle sauce into four 1-pint canning jars or freezer containers. Be sure to leave at least 1-inch headspace to allow for liquid’s expansion during freezing. Cover tightly. Store in refrigerator for up to 1 week, or in freezer for up to 1 year.
http://frozenassets.wordpress.com/
Freezer Meat Loaf
2 meals – 6 servings each
* ½ cup dry bread crumbs
* 3½ cups milk
* 1 cup minced onion
* 2 eggs, beaten
* 2 tsp salt
* 2 Tbsp Worcestershire sauce
* ¼ tsp pepper
* 3 pounds ground beef
To Prepare:
1. Mix together first 7 ingredients.
2. Combine thoroughly with ground beef.
3. Divide in half. Form into two loaves.
4. Wrap with foil; label and freeze.
To Serve:
1. Thaw completely; unwrap.
2. Place in loaf pan.
3. Bake at 350 degrees for 2½ hours, or until done.
4. Drain fat.
5. Serve sliced with brown gravy or catsup.
(This recipe can also be used to make meatballs. Cook meatballs before freezing.)
http://frozenassets.wordpress.com/2007/08/05/make-ahead-ground-beef-mix/#more-32
Make-Ahead Ground Beef Mix
August 5, 2007, 11:09 pm
Filed under: bulk buying, bulk cooking, cooking, cooking ahead, freezer, freezer cooking, frozen assets, frugal living, ground beef, make-ahead, mealtime, oamc, once a month cooking, recipes, simple living
One of the easiest ways to save money on your family’s grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer “as is,” many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes.
By preparing this recipe for All-Purpose Ground Meat Mix, you’ll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too.
The following recipe is from the book Frozen Assets: How to Cook for a Day and Eat for a Month by Deborah Taylor-Hough (ISBN: 1891400614).
All-Purpose Ground Meat Mix (makes about 12 cups)
This is a basic ground meat mix that can be used in many casseroles and recipes.
* 5 pounds ground meat (beef or turkey)
* 2 cups celery, chopped
* 1 clove garlic, minced
* 2 cups onion, chopped
* 1 cup green pepper, diced
* 1/2 teaspoon pepper
* 1 teaspoon salt (optional)
Brown meat in a large pot. Drain. Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer about 10 minutes until vegetables are tender but not soft. You can use this mixture immediately during your cooking session or freeze in two-cup portions for later use.
Suggested Uses (be creative)
Tacos: Add one package taco seasoning to two cups All-Purpose Ground Meat Mix (follow package directions for amount of water). Freeze. To serve: thaw and heat taco mixture; prepare tacos as you would normally.
Taco Potatoes: Follow instructions for taco mixture (above), but serve the mixture over baked potatoes instead of tortillas or taco shells. Top with grated cheese, diced tomatoes, sour cream, sliced green onions, sliced black olives and salsa.
Easy Taco Salads: Follow instructions for taco mixture; place a layer of corn chips or tortilla chips on plate; spoon taco mixture over chips; add layer of shredded lettuce; add diced tomatoes, sliced green onions, sliced black olives, sour cream and salsa.
Sloppy Joes: In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one teaspoon prepared mustard. Stir. Cover and simmer ten minutes. Serve ladled onto hamburger buns.
Can also be used for: Stuffed Peppers, Chili, Spaghetti, and Baked Ziti (further recipes can be found in the Frozen Assets book).
http://forums.dealhunting.com/campfire-off-topic/28982-co-op-meals.html#post71215
Not sure if this is something that would interest you but it might help.
It is borrowed.
Here is the recipes/shopping list/directions on how to spend 3 hours cooking 14 dinners (2 weeks of meals)
Shopping List
MEAT
9-10 lbs boneless, skinless chicken breasts
7 lbs hamburger
1 lb cooked ham
DAIRY
2 pkgs 8 oz mozzarella
1 cont (8 oz) grated parmesan cheese
1 pint sour cream
2 tubes (12 oz each) buttermilk biscuits
1 pkg (12 oz) shredded sharp cheddar
FROZEN
2 pkgs (16 oz) Asian style veggies
2 pkgs (16 oz) Italian style veggies
1 pkg (20 oz) peas
1 pkg (20 oz) mixed veggies
1 pkg (14 oz) frozen bell pepper strips
2 pkgs (10 oz) Broccoli florets
2 pkgs (16.9 oz) potato and cheddar pierogies
PACKAGED GOODS
2 cans (10 ¾ oz) cream of chicken
4 pkgs chicken ramen
2 jars (16 oz) mild salsa
2 pkgs (1.25 oz) chili mix
2 cans (10 oz) corn with peppers (Mexican corn)
1 pkg (2.2 oz) beefy onion recipe soup mix
2 pkg (16 oz) penne pasta
2 jars (26 oz) garden veggy pasta sauce
2 jars (16 oz) alfredo sauce
2 jars (16 oz) cheddar cheese sauce- ragu
2 cans (15.5 oz) dark red kidney beans
2 cans (4.5 oz) sliced mushrooms
HAVE ON HAND
Vegetable oil
Crushed red pepper
Paprika
Parmesan Cheese
Soy Sauce
STORAGE
2- 1.5 quart freezer/baking foil pan
4- 2 quart freezer/baking foil pan
2- 10 cup freezer/baking foil pan
6- Gallon size freezer bag
TIPS FROM KELLY~
1) I DIDN’T know why they said to thaw your frozen veggies, only to refreeze them. WELL…I found out that they don’t cook well if you do not thaw them before mixing them into recipe. hehehehehehe
2) For storage….I want to get a stock pile of aluminum pans, bought wrong sizes the first time (too big), this time I just stored the food in butter containers, defrost, then toss into a pyrex pan to bake. In stores the aluminum pans do not have quart sizes listed (not in my Kroger anyway), I would guesstimate that a little bigger than 8x8x2 would be good.
3) It gets messy~ next time I plan on cooking the meat all up on one day then mixing recipes the next day, I find myself waiting for the chicken to cook…..
4) 10 cups pasta= 1 box save the time of measuring and cook them in 2 separate pots, drain each pot, then dump into a bowl!
DIRECTIONS~
1) Bring 2 large pots of water to a boil.
A) cook both boxes of penne- drain, set aside
B) cook pierogi- drain, set aside
2) while pasta is cooking, in large skillet over medium-high heat brown beef in vegetable oil (I use no oil and cook in non-stick pan), in several batches, about 10-12 minutes per batch. 7 pounds yields about 14 cups. Set aside in fridge.
3) meanwhile, dice ham; reserve. Cut chicken into bite size pieces. In large skillet over high heat saute chicken in vegetable oil, in several batches, until lightly browned and no longer pink, 10-12 minutes per batch. (20 chicken breast yields 20 cups). Set aside in fridge.
4) Preheat oven to 375 for pot pies. Make and bake pot pies.
5) While pies are baking make Beef Chili and Beef & Vegetable Paprikash; cool completely before freezing.
6) Assemble Chicken Pierogies Alfredo, Italian Pasta Bake, and Cheesy Brococli Pasta; cover, label and freeze.
7) Make Asian Chicken.
CHICKEN & VEGETABLE POT PIE
In large bowl combine 8 cups cooked chicken pieces, 2 cans cream of chicken soup, 1 pkg frozen mixed vegetables (thawed). Divide between 2 (1.5 qt each) freezer proof baking dishes. Place biscuits from 1 tube evenly over each dish to evenly form a crust.
Preheat oven to 375, bake 20 minutes. Reduce heat to 350, bake 20-25 more minutes, unitl biscuits are cooked and chicken mixture is heated through. Cool. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To reheat: preheat oven to 325, bake lightly covered with foil 30-35 minutes.
BEEF CHILI
In large pot combine 6 cups cooked ground beef; 2 jars salsa; 2 cans drained kidney beans; 2 cans drained corn; 2 pkgs chili seasoning; 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Cool. Divide mixture between 2 (1 gal. Size) freezer storage bags. Freeze. Thaw in fridge 1 day ahead.
To reheat: Pour mixture into large pot. Cook over low heat until mixture just comes to boil.
Serving Suggestion~ Serve with tortilla chips, sour cream, shredded cheddar cheese.
BEEF AND VEGETABLE PAPRIKASH
In large pot combine 6 cups cooked ground beef, 1 pkg (2 envelopes) onion soup mix, 2 Tbs. Paprika, 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Stir in 1 pint sour cream, 1 pkg frozen bell pepper strips, 2 jars/cans sliced mushrooms, drained. Cook until heated through. Cool. Divide between 2 (1 gal each) plastic freezer bags. Freeze. Thaw in fridge 1 day ahead.
To reheat: Pour mixture into large pot. Cook over low heat until mixture comes to boil.
Serving Suggestion~ Serve with rice.
CHICKEN PIEROGIES ALFREDO
In large bowl combine cooked 2 pkgs pierogies; 6 cups cooked chicken pieces; 1 bag frozen peas, 1 cup grated parmesan cheese. Stir. Divide between 2 (2 qt each) freezer proof baking dishes. Sprinkle ¼ cup parmesan over each tray. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 45 minutes or until heated through. Remove foil; bake uncovered 15 more minutes or until brown.
ITALIAN PASTA BAKE
In large bowl combine 10 cups cooked pasta; 2 jars Garden Vegetable pasta sauce, 2 cups cooked ground beef, 2 pkgs frozen Italian-style veggie thawed, 2 pkgs mozzarella cheese. Stir. Divide between 2 (10 cup each) freezer proof baking dishes. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 45 minutes.
CHEESY BROCCOLI PASTA
In large bowl combine 10 cups cooked penne pasta, 2 jars double cheddar cheese sauce, 1 pkg thawed frozen broccoli, 1 pkg shredded cheddar cheese, 1 pound ham. Divide mixture between 2 (2 quart each) freezer proof baking dishes. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.
To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 40 minutes.
ASIAN CHICKEN
In large pot bring 4 cups water to boil. Stir in seasoning packets from ramen noodles, ¼ cup soy sauce, 1 tsp crushed red pepper. Add Noodles. Cover; cook 2 minutes. Add 2 pkg asian style vegetables. Cover; cook until noodles and vegetables are tender, 3-4 minutes. Cool. Stir in 6 cups cooked chicken. Divide between 2 (a gallon each) freezer bags. Freeze. Thaw in fridge 1 day ahead.
To reheat~ Pour mixture into large pot. Cook over medium-low heat, stirring occasionally, 15-20 minutes.
http://forums.dealhunting.com/campfire-off-topic/28982-co-op-meals.html#post71215
I saw an article at “”Working Mother “ megazine(maybe Jan. 2003 issue). IN WA, there are 2 women opening a “Dream Dinners” Kitchen. They prepare all the ingredients, receipes. You go to their Kitchen once a month to assemble 12 nights’ “ready to cook”dinner. You just go home to freeze the ready to cook meals. During weekday, you just heat it and ready to eat.
Their web site is http://dreamdinners.com/
Although you don’t live in WA, You can go to their web site and have some ideas.
I also searched the web and found this;
http://www.cgin.org/manual/toc.html
http://ouray.cudenver.edu/~eatoombs/Cooking_Co_op.pdf
And found this book at Amazon
How to Start Your Own Food Co-Op (With a Little Help from Your Friends): [a Guide to Wholesale Buying]
by Gloria Stern
Maybe you can find it at your local library
Zuni Traveling Food
Boil corn until the hulls can be removed. Then dry and toast, grind,
toast again, grind to a very fine flour and toast again.
Add in:
Very fine, dried meat meal (I’m using some of last year’s venison) 1
part meat meal to 4 parts corn meal
chili powder and salt to taste
To serve:
add 1 tsp. of traveling food to 1 pint water. This is VERY filling
Count the Bears
http://www.learningtreasures.com/count_the_bears.htm
Cute bear math sheet shared with me:)
Belinda
Learning is FUN! blog - Join us in the journey.
http://learningtreasures.com/wordpress/index.php
Animal notebooks - and what do you do for science fun?
A blog post on what are family does with an animal notebook
http://learningtreasures.com/wordpress/index.php
I would love to hear what your family does !
Belinda
Learning is FUN! blog - Join us in the journey.
http://learningtreasures.com/wordpress/index.php
Today’s Cooking with Kids - Coconut Bananas
http://www.childrensrecipes.com/cocunutbananas.htm
Enjoy,
Belinda
Learning is FUN! blog - Join us in the journey.
http://learningtreasures.com/wordpress/index.phphttp://www.4shared.com/file/45118911/d5cd4b8a/make_your_own_glow_stick_with_mountain_dew.html?
Messages in this topic (1)
[made with Mountain Dew........the drink???]
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