Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
There are bargains to be had at Goodwill and for years Bill and I checked them in the towns we went through on vacation.
I never had enough books, and he looked for tools.
A friend had 5 kids that she wanted to have proper manners, so she bought crystal goblets, and fancy dishes at goodwill, they didn’t match, but worked for her needs.
Time went by and the kids were grown and gone and she discovered that she had a house full of antiques, so she opened an antique shop......and sold her goodwill dishes.
She taught me how to buy antiques and what books that I needed to learn the different trade marks.
Twice I supported Bill when he got sick and could not work.
I once had a big sale and then a few years later, opened a small shop and sold off more of the stuff that I collected.
For your kids, next time you go to a college town, check the goodwill there, the college kids toss out more than they keep and we have bought excellent things at the Tempe Arizona goodwill.
Then I also wanted the bags of fabrics and yarns.
LOL, fond memories of shopping for a bargain.
You have taught your daughters a valuable lesson.
Source: http://www.thriftyfun.com/tf74591729.tip.html
My Frugal Life - Frugal Living on Five Acres
My Frugal Life - Frugal Living on Five Acres
During a stressful time in our lives, my DH and I did not have the money to pay our rent, so we had to search for a more frugal life for the two of us, our daughter and three children who were at the time living with us, plus our son and his two children who also stayed part-time with us. Three bedrooms were not enough to accommodate all of our family. A year before, 1996, we had bought 5 acres of land on a land contract (when we paid for it, we got the deed). My mother died in 1997, who I cared for until her death. My sister and I split what she had in checking and savings, as she was debt-free.
My DH and myself sat down and came up with a plan to cut out our monthly rent and water bill. We traveled to IL to a mobile home sales that had older homes at the back of the lot. Some were not livable, but some were, so we bought 4, a little over $1,000.00 and paid to have them moved to our land. My daughter got a three bedroom, my son got a two bedroom and we got a two bedroom. The forth one we sold and almost paid for the fee to move them from IL. We had two septic tanks put in and got our water from a spring that runs year round. During this time DH had to have a kidney removed due to cancer, but we tightened our belts and prayed and God saw us through this time also.
Our daughter got back on her feet and bought herself a new mobile home in about 3 years. We took her three bedroom mobile home and lined up the back doors and encased the doors with facings. We now have a five bedroom mobile home. We took the end bedroom and the living room from DD’s old home and made a large 12x20 bedroom and large closet. We have not paid any rent or mortgage since 1998. We now have our land paid off.
Another thing we did was to sell our cars. DH lives 1/2 mile from his work now. Due to a back injury, I am not comfortable in a car, but a van I can ride without so much pain. DH bought an older van. Yes, paint was peeling, rust and all, but it was dependable transportation. After about 4 years, I got my SSD started and we bought a van that was wrecked, 1999 model and DH got parts and fixed it, so we have no car payments! Yes, it hurt some in the beginning to move outside the city limits, do without garbage pickup, but the county dumpsters are just about a mile from us. Since I was home, I cooked from scratch most of the time when I was able. DD’s 3 children get off the bus at our home and I keep my DS’s two little one’s when he is on duty at the fire department. DS and family are looking to move a mobile home on the end of our property, which we will deed him an acre, so he has no down payment.
I don’t think many people would enjoy our way of life, but to us it is freedom. We have all the room we need and 2 baths, a nice van, but these were hard work to get and took time.
I also use a fabric softener sheet dipped in liquid fabric softener for many loads of clothes. DH is the community service director at our church and we get almost all our clothing free there, as well as give to others that need clothing. I have a large garbage bag full of stuffed toys ready to give to the police department and fire department to give to children that are involved in fires and accidents.
You can learn to live without some things and be happier and have more time to do the important things in life, like spend time with family and friends, study and read. Make use of the local library as it is a world of information. I haven’t bought a decorating magazine in 3 years, so much less paper clutter. I don’t feel we are missing anything we had before, except the monthly bills!
Martha from Savannah, TN
Do you have a frugal story to share with the ThriftyFun community? Submit your essay here: http://www.thriftyfun.com/post_myfrugallife.ldml
Source: http://www.thriftyfun.com/tf74591729.tip.html
© 1997-2009 ThriftyFun.com
[A word of warning, here there are parcels of land, that even at 40 acres size are zoned for one dwelling.
The state zoning laws said 3 splits and the 4th is a subdivision and you don’t want that, these laws will have changed.
Be sure you have it in writing from the planning and zoning department, that multiple mobiles will be allowed on your land.
granny]
Source: http://www.thriftyfun.com/tf482321.tip.html
Frugal and Nutritious Summertime Snacks
By Cyndi Roberts
Lately, there has been a lot in the news concerning obesity in America. And not just in adults—our children are over-weight, also.
It’s not surprising, considering the advertising dollars that are spent each year aimed at persuading children that potato chips, candy bars and other “junk food” are good for them.
While we may not be able to change the world, we can change what is available to our children in our own homes.
Here are a few healthy alternatives to those fat and sugar laden “store-bought” snacks.
Please note that snacks and foods containing honey are not suitable for those children under 2 years of age.
Peanut Butter Balls
* 1/2 cup peanut butter
* 1/2 cup honey
* 1 cup toasted wheat germ
* 1 tablespoons powdered milk
Mix ingredients well, shape into balls. Roll in coconut if desired. Store in refrigerator.
Popcorn
Popcorn is a great snack food. It is a good source of fiber and low in calories—until you add toppings. Don’t add salt, but try sprinkling grated Parmesan or American cheese on top.
Zipper top bags of popcorn are handy for taking along on picnics and other outings.
Honey “Cracker Jacks”
* 6 tablespoons honey
* 1/4 cup butter or margarine
* 6 cups popped popcorn
* 1 cup peanuts
Melt honey and butter in microwave until melted and blended. Let cool. Mix peanuts and popcorn; pour honey mixture over and stir till coated. Spread in single layer in shallow baking pan.
Bake at 350 degrees for 5-10 minutes. Stir several times during baking. Watch closely so it doesn’t burn.
Store in airtight container.
Apricot Nectar
Soak 1/2 cup dried apricots in 2 cups of pineapple juice for about 1 hour. Process in blender till smooth.
Fruity Soda Drink
Combine equal amounts of carbonated water with fruit juice. Sweeten with honey, if desired.
Banana Smoothie
* 1 1/4 cups milk
* 1 banana
* 1/2 teaspoon vanilla
Process in blender till smooth. This is a good way to use up bananas.
With summer coming up, frozen snacks will be on our grocery lists. Why not try these alternatives?
Homemade Frozen Pops
* 1 6-oz. can frozen juice concentrate, softened try orange, grape, or fruit punch
* 1 juice can water
* 2 containers of plain yogurt popsicle sticks and cups
Process in blender. Pour into cups and insert sticks. Freeze.
Small paper cups work pretty well as molds for these recipes.
Make Your Own Pudding Pops
* 1 small pkg. instant pudding mix—any flavor
* 1 3/4 cup lowfat milk
Mix as directed on package. Once again, pour into molds and add sticks. Freeze.
These ideas should help feed those hungry kids on these warm spring and summer days!
Could it be a mistake that “STRESSED” is “DESSERTS” spelled backwards?
About The Author:
Cyndi Roberts is the editor of the bi-weekly newsletter “1 Frugal Friend 2 Another”, bringing you practical, money-saving tips, recipes and ideas. Visit her online at http://www.cynroberts.com to subscribe and receive the Free e-course, “Taming the Monster Grocery Bill”.
Source: http://www.thriftyfun.com/tf482321.tip.html
© 1997-2009 ThriftyFun.com
That must be a huge backpack!
Source: http://www.thriftyfun.com/tf91883534.tip.html
Chocolaty Pumpkin Bread (Freezer Bread)
By Cynthia Smith
freezer mealsThis delicious sweet bread is perfect any time you need a treat or a quick dessert for unexpected company! This bread is also wonderful as a gift for any occasion!
* 3 1/3 cups all-purpose flour
* 3 cups sugar
* 4 teaspoons pumpkin pie spice
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 4 eggs
* 1 can (15 ounces) solid pack pumpkin
* 2/3 cup water
* 2/3 cup vegetable oil
* 2 cups (12 ounces) semisweet chocolate chips
* 1 cup sliced almonds, toasted (optional)
Preheat the oven to 350 degrees. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil: stir into the dry ingredients just until moistened. Stir in the chocolate chips and almonds (if desired).
Pour the batter into 2 greased 9 inch x 5 inch x 3 inch loaf pans. You can also make three smaller loaves in mini bread pans. Bake for 70 to 75 minutes until a toothpick inserted near the center of the loaf comes out clean. Cool for 10 minutes before removing from pans to cool completely on wire racks. Wrap in foil and freeze for up to 3 months.
To thaw, allow the loaves to sit at room temperature.
Source: http://www.thriftyfun.com/tf91883534.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf88213399.tip.html
Chocolate Bread Pudding
Ingredients
* 1 cup stale bread crumbs
* 2 cups hot milk
* 1 oz. chocolate
* 1/2 tsp. vanilla
* 1/3 cup sugar
* 1 egg
* 1/8 tsp. salt
Directions
Soak bread in milk 30 minutes; melt chocolate in saucepan placed over hot water, add 1/2 the sugar and enough milk taken from bread and milk to make of the consistency to pour; add to mixture with remaining sugar, eggs slightly beaten, salt, and vanilla. Turn into a buttered dish and bake 45 minutes at 350 degrees F. Serve either hot or cold.
By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf88213399.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf72016558.tip.html
Walnut Date Bread (Bread Machine)
Ingredients
* 1 cup water
* 1 1/2 Tbsp. Vegetable Oil
* 2 Tbsp. Honey
* 1/2 tsp salt
* 3/4 cup oats
* 1/2 cup pitted and finely chopped dates
* 1/2 cup chopped walnuts
* 1 3/4 cup bread flour
* 1 1/2 tsp active dry yeast
Directions
Put ingredients in to bread machine according to manufacturers directions. I set mine to the dough cycle, then let it rise in a warmed oven for 30 minutes then bake in the oven at 350 degrees F for 35-45 minutes.
By Jenny from Springboro, OH
Source: http://www.thriftyfun.com/tf72016558.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf81467692.tip.html
Make Homemade Noodles In Your Bread Machine
This is a bread machine recipe for noodles. It’s from my Oster bread machine manual.
Basic Pasta
Ingredients
* 2 cups all-purpose flour
* 1 cup semolina flour
* 1 teaspoon salt
* 1 tablespoon olive oil or vegetable oil
* 7/8 cup water
Directions
Do not use delay timer feature. All ingredients should be at room temperature (70-80 deg. F.)
Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop” and allow to mix 8 to 10 minutes. Then press “Start/Stop” to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if dough is sticky. Cut into 1/8-inch wide strips for narrow noodles or 1/4-inch for medium-wide noodles. Cook noodles in a large pot of boiling, salted water for 10 to 15 minutes. Drain in colander.
As you can see, the machine is used just for mixing the dough, so if you have a different machine, you’d just run it on the Dough setting for 8 to 10 minutes.
I got an email through Thriftyfun asking for this, but the emailer is no longer registered with Thriftyfun, so I can’t send it directly to her.
By jantoo from Kenosha Co, WI
Source: http://www.thriftyfun.com/tf81467692.tip.html
© 1997-2009 ThriftyFun.com
Make Homemade Noodles In Your Bread Machine
1x1
Date: 04/21/2008 Topic: Food Tips and Info > Helpful Hints
1x1
1x1
Post Feedback! | Email Friend | Print | Get Responses | Bookmark | del.icio.us | Link | Rate: Thumbs Up Thumbs Down
This is a bread machine recipe for noodles. It’s from my Oster bread machine manual.
Basic Pasta
Ingredients
* 2 cups all-purpose flour
* 1 cup semolina flour
* 1 teaspoon salt
* 1 tablespoon olive oil or vegetable oil
* 7/8 cup water
Directions
Do not use delay timer feature. All ingredients should be at room temperature (70-80 deg. F.)
Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop” and allow to mix 8 to 10 minutes. Then press “Start/Stop” to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if dough is sticky. Cut into 1/8-inch wide strips for narrow noodles or 1/4-inch for medium-wide noodles. Cook noodles in a large pot of boiling, salted water for 10 to 15 minutes. Drain in colander.
As you can see, the machine is used just for mixing the dough, so if you have a different machine, you’d just run it on the Dough setting for 8 to 10 minutes.
I got an email through Thriftyfun asking for this, but the emailer is no longer registered with Thriftyfun, so I can’t send it directly to her.
By jantoo from Kenosha Co, WI
Jump to Feedback | Post feedback
Related Links:
* Making Regular (Baked) Bread in a Bread Machine
* “Old-Fashioned” Homemade Bread in a Bread Machine
* Flour Tortilla Noodles
* Cutting Homemade Noodles
* Homemade Bread Sticks for Baby
* Walnut Date Bread (Bread Machine)
* Bread Machine Reviews
* Nut Lover’s Chocolate Bread Machine Loaf (Freezer Bread)
* Greek Loaf (Bread Machine)
* Buying a Bread Machine New vs. Used
* Buttermilk Rolls for the Bread Machine (Freezer Rolls)
* Banana Nut Bread Recipe For A Bread Machine
Previous: Lucky (Siberian Husky/American Eskimo) ThriftyFun Next: Getting Rid of Warts
RE: Make Homemade Noodles In Your Bread Machine
Post by deebomb
When I use the bread machine I just use the kneading setting . If a person wanted to use part whole wheat I think it would be fine. recipe tha iI use 2 Eggs 2 tb Water
1 ts Salt 2 c Flour
Instructions for Homemade Noodles
Beat eggs until light. Add salt and water. Work in flour to make a very stiff dough. Knead; then form into a ball. Roll out on floured board until very thin. Dust top with additional flour and roll up like jelly roll. Cut in desired widths. Spread out on flat surface and let dry two hours.
RE: Make Homemade Noodles In Your Bread Machine
Post By Elaine
Thanks for posting that. Do you think that you could use part whole wheat flour in place of the white? Also, where do you buy semolina flour? I bought some in a specialty store but it was terribly high.
Recipe: Make Homemade Noodles In Your Bread Machine
Post by jess_admin
I have RH so my hands aren’t very good for doing some cooking. Yesterday my grandson and I were a bit under the weather so I decided to make some home made chicken noodle soup. There are some stores that have the home made type but I couldn’t find any yesterday so I decided to make some using my bread machine. I can’t knead any kind of dough because of my crippled hands. Anyway, I put everything for the noodles in the bread machine and set it on knead. It worked great. I have a hard time making cookies so so now I’m going to try that next. I love it when I can find dual uses for my kitchen appliances.
By Deebomb from Lexington, SC
Feedback:
RE: Make Homemade Noodles In Your Bread Machine
If it is not too much trouble, what recipe did you use for this? I would love to try this myself! (02/19/2008)
By Suzzy
RE: Make Homemade Noodles In Your Bread Machine
My bread machine is my favorite moneysaver. I got it for $5 at Goodwill and printed out the users manual from the internet. My pure whole-wheat loaves cost me $.50 each and they taste much better than store-bought. (02/20/2008)
By Jantoo
RE: Make Homemade Noodles In Your Bread Machine
How do you get past the timing for when letting bread “rise”? It sounds like a great idea. Hope you can share the recipe for your noodles. God bless you. : ) (02/20/2008)
By Lynda
RE: Make Homemade Noodles In Your Bread Machine
Could you please post your recipe for noodles in the bread machine. I would love to make homemade noodles and this would be an easy way to do so. (02/20/2008)
By Betty Scoggins
RE: Make Homemade Noodles In Your Bread Machine
What recipe did you use? (02/22/2008)
By Amalia Rinaldi
RE: Make Homemade Noodles In Your Bread Machine
I used 2 eggs 2 cups of flour and maybe a tablespoon of water. (03/11/2008)
By deebomb
http://www.thriftyfun.com/tf436327.tip.html
RE: Recipes Using Zucchini
Post by susanmajp
Here’s a couple of things I do that no one has mentioned:
**When you miss some Zucchini and they are larger than you usually pick, they are perfect for making zucchini in Italian tomato sauce. Cut them up and remove seeds if too mature; put in a large pan. Add a couple of diced onions and green peppers. Add some thick tomato sauce from tomato paste (the water in the zucchini will thin it) and some Italian herbs. Heat to a boil, pour into canning jars, and pressure can. The pressure canning softens the zucchini if it was getting tough, as the larger ones do. This is a tasty side dish to any meal.
**Peel the zucchini and pulverize it in the blender. Pour into ice cube trays and freeze. Once frozen, remove cubes to a large zip-lock bag. When baking/cooking, substitute as many cubes of “zucchini milk” as you need to replace some or all of the amount of milk/water in the recipe. A great way to incorporate some hidden veggies into any recipe. Can also throw a couple of cubes into spaghetti sauce, any casserole you make, cake mixes, sauces/gravies, etc.
**I chop up some zucchini (or the peels from my zucchini milk) and dehydrate them. Once dried, they can be added to any soup or stew I make throughout the year. This takes little room in my cupboard.
**If I’m really swamped with zucchini, after drying, I whiz in the blender to make a powder—a flour. I add a tablespoon or two anytime I make pancakes, waffles, bread, stews, muffins, etc. This takes little to no room in the cupboard, and adds fiber to homemade goods.
RE: Recipes Using Zucchini
Post By Marta
75 zucchini recipes
http://lifestyle.msn.com/foodandent ... es/recipesearch.aspx?q=zucchini&st=k
RE: Recipes Using Zucchini
Post By irishmcfly
this is a great one you can serve morning or in the evening.
*depending on the size of the zucchini shred one or two (like you would for hashbrowns) place in a bowl
*add a egg or two
*flour
*your choice of seasong I like Johnny’s
you then mix every thing together till you have a pancake texture. when it comes to the flour use your judgment because it depends on mixture. remember zucchini is full of water so the longer it sets the more flour you will have to add.
heat a griddle or pan w/ a little oil or butter (yes this is not a fat free recipe). spoon a fair amout (like a pancake) in your pan and turn. cook till nice and crispy, or brown.
Toppings: I like to add a little butter with salsa or you can go with jams, sryup pretty much what every you like.
this is a great recipe that everyone likes at any meal and u can store it in the fridge for the next day and like i said if it looks to runny then add more flour. I hope you like it as much as my family does.
RE: Recipes Using Zucchini
Post By Diana
Grate one zucchini and one summer squash
saute with one diced onion and garlic (to taste)
mix in 1 28-oz can of dinced or crushed tomatoes (or fresh if you have!)
mayneed to add a small can of tomato sauce
season to taste with salt, pepper, garlic, oregano if desired
Simmer until slightly thincked and serve over pasts
WE also grill a chicken breast nd slice for a DELICIOUS healthy meal-my kids love ot too!
RE: Recipes Using Zucchini
Post By Jo.
The recipe earlier calls zucchhinis courgettes they are the same
RE: Recipes Using Zucchini
Post By Jo.
This is a lovely recipe I came across in Greece. Coarsely grate 4 medium courgettes. Sprinkle with salt and leave to drain. Meanwhile crumble 40z of fetta cheese in a bowl, and add a handful of fresh chopped mint.Rinse courgettes and squeeze out moisture then add to the cheese mix.Mix in an egg,then enough breadcrumbs to make a mix that will hold together when moulded into balls. Mould into golf ball sized balls by sqeezing and rolling in your hands. Coat in more breadcrums then fry til golden. The Greeks call them Colokithaki kefteras(Courgette balls)Serve as a starter, or main dish with salad.DELICIOUS!!!!!!!!!!!!!!!!!
RE: Recipes Using Zucchini
Post By Marta
ZUCCHINI CORNBREAD CASSEROLE
FROM: Diana S. at www.allrecipes.com
Yield: 7 servings
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 oz) package dry corn muffin mix
0.50 teaspoon salt
0.25 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded
Preheat oven to 350 degrees F. Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into the casserole dish; top with remaining 4 ounces of cheese. Bake in preheated oven for 60 minutes.
RE: Recipes Using Zucchini
Post By Marta
Zucchini Crescent Pie
http://www.recipezaar.com/13252
RE: Recipes Using Zucchini
Post by Harlean from Arkansas
We are eating lots of fresh veggies from the garden and I have a variety of dishes using my zucchini and yellow squash. Many are similar to those already posted, but I do have a few different ones.
My daughter gave me this one a couple years ago.
Chocolate Chip Zucchini Cake
1 1/2 cups sugar
1/2 cup butter, softened & 1/4 cup oil
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup buttermilk
2 cups shredded zucchini (use small, firm squash)
1/2 to 1 cup chocolate chips (semi-sweet)
Optional: 1/2 cup chopped nuts
Preheat oven to 350º.
Grease and flour 9x13-inch cake pan. In large bowl, combine sugar, butter, oil, vanilla
& eggs. Beat until light and creamy. Combine dry ingredients and add to mixture along
with the buttermilk. Blend well. Fold in Zucchini, chocolate chips and nuts. Spread in pan.
Bake for 35 to 45 minutes or until toothpick inserted in the center comes out clean.
Cool completely and frost, if desired, but this is good without frosting.
***********************************
Zucchini Pizzas
Number of Servings: 10
Serving Size: 3 slices
Ingredients
Name Measure Weight
zucchini, about 2 inches in diameter, cut into 1/4-inch slices 2 -—
pizza sauce 1 tbsp -—
pitted black olives, sliced 1 tsp -—
green onion minced 1 tsp -—
fat-free mozzarella, grated 2 tbsp -—
Preparation Instructions
1. On each slice of zucchini place ingredients in order.
2. Place on a baking sheet and broil until cheese is melted and bubbly, about 3-5 minutes. Zucchini should be crisp.
*****************************
Crockpot Zucchini and Brown Rice.
There are no precise measurements to this recipe. Just a few suggestions for ingredients and amounts, but you can be creative with this and include veggies that you like and have on hand.
2-4 medium Zucchini squash, unpeeled and sliced into thick rounds. I mixed in some yellow squash here, also.
large red onion or any type onion you like, coarsely chopped
large Bell pepper, I had a yellow one in the freezer, so used that
1/2 pound sausage...fry this stirring to crumble it as it fries. To cut fat, I then drain the grease, place the cooked sausage in the colander and rinse it well with boiling water.
1-2 cups uncooked Minute Brown Rice
1 can diced tomatoes with green chiles
large can of tomatoes.
Prepare all ingredients and place them in the slow cooker.
Stir well, and cook on high for about 30 minutes (until well heated through)
Stir again, and set the slow cooker to low, and let cook another hour or until
rice is tender. Serve with French Bread spread with garlic butter, and toasted or grilled.
Harlean from Arkansas
RE: Recipes Using Zucchini
Post by michawnpita
Take vegie peeler and peel down until the seeds, then saute in a little olive oil, garlic and salt and pepper. My sister adds poppy seeds from the original recipe she got (I assume it’s for color and show), makes a great pasta and kids seem to love it. I serve it plain or sauce over it, works with those zukes that have been hiding and get big (funny how they do that!).
I know you can also grate fine and add to cake recipes or even make a zuke/chocolate cake, you can’t even tell you are eating vegies!
RE: Recipes Using Zucchini
Post by dameemag
hini recipe is Fried Zucchini. I slice the zucchini, in rounds with skin on, and dip it in egg and milk then shake it in flour and then fry in pan with 1/4 inch oil of your choice...when they are browned put on paper towels to drain and shake a little salt on them....they are yummy and when my 3 sons were home I would fry at least 3 large ones for a meal....They were right behind me getting them as they came out of the pan.....Boys....
RE: Recipes Using Zucchini
Post by Sheraone
Maybe you have a bumper crop of zucchini. If so, congratulations.
I discovered a great way to use zucchini and quite a bit at a time as I made the best of my rapidly growing zucchinis.
This is provided you have a juicer tho.
I juiced zucchinis, added some canned tomato sauce from the store and heated it with some herbs, dill was my favorite but you can experiment with anything you like.
You can even experiment with other garden vegetables like celery, onions etc. Or try a vegetable based spaghetti sauce in stead of the plain tomato sauce. If it’s a drink you may choose to puree the sauce tho so you dont have chunks of anything.
Basically I was making my own vegetable cocktail like V8. I thought it was better than V8 and was enormously pleased that I had discovered this.
By the end of the season I had stacks and stacks of frozen vegetable cocktail in my freezer.
RE: Recipes Using Zucchini
Post by RoxyLea
Really simple one—if you like to make stir frys, they are awesome sliced—with peeling—right into it. They pick up the flavors so nicely :)
Report Spam or Abuse
RE: Recipes Using Zucchini
Post By Karen (Guest Post) (07/11/2007)
Layer raw sliced zucchini on bottom of greased 9x13 pan. Layer slices of swiss cheese, slices of onion, salt & pepper & a few pats of butter. Repeat layer and bake covered with foil for 1/2 hour . Remove foil and bake until lightly browned.
Grilled Zucchini
Post By Tracie, Missouri
This is a wonderfully tasty way to cook your zucchini. Just cut them into approx. 1/2” rounds. Drizzle some extra virgin olive oil on top. Season lightly with salt and pepper (remember, you can always add more salt or pepper later after it’s cooked). Place on a flat grilling pan with holes small enough the squash cannot drop through. Grill appx. 5 mins on each side. I love to grill yellow squash, onions, peppers and even mushrooms along with this. Makes a great side dish to those outdoor BBQ’s! My fiance doesn’t care for squash, but he can eat just this by its self!
Request: Recipes Using Zucchini
Post by lewis_admin
given one that we like from my neighbour. It is as follows:
Saute onions and when partially cooked add sliced zucchini, and a little water and finish cooking. Then Add Cheez Whiz, or cheese sauce, salt and pepper. Heat through. I thought it was a side dish, but we eat it as a soup and really do like this. (I used 2 large onions, and 2 small zucchini, about 1/2 cup of water and 3/4 cup of Cheez Whiz.)
Pat in Kitchener, B.C.
Answers:
RE: Recipes Using Zucchini
Outside of the basic zucchini bread, there are 2 other ways we enjoy it:
Zucchini Pancakes
(much like a potato pancake and used as a side dish)
* Grate 1 zucchini (skin and seeds included)
* Grate washed white potatoes equalling about half the amount of zucchini used
* Grate 1 onion and 1 green pepper.
Mix all the above with 2 beaten eggs, 1/2 cup bisquick and garlic salt and pepper to taste. Fry as you would a potato pancake.
Zucchini Spaghetti Sauce
Saute a cut up onion in small amount of oil, add chucks of zucchini (can be peeled and seeded or not), sprinkle with garlic salt and pepper, cover and cook about 15 minutes-stirring occasionally. Add 1 jar/can your favorite spaghetti sauce (or use puree and favorite spices), cover and simmer until fork-tender. (08/03/2004)
By Betty
RE: Recipes Using Zucchini
Zuchinni and Pasta Greek Style:
Saute some shallot and garlic in a skillet with just a little bit of olive oil. Add a zuchinni, cut into bite size chunks, and skinless chicken breast, also cut into small pieces. Cover and cook until the chicken is cooked through. The Zuchinni should still be a bit firm - not mushy. If the zuchinni gets overcooked, add the chicken to start it, then add the zuchinni.
Cook angel hair pasta, and toss with the zuchinni and chicken. Top with some feta cheese and fresh basil (If you don’t like feta, coarse grated romano is also very good).
This is a nice lite summer meal,and since angel hair pasta cooks in 4 minutes, it keeps the kitchen from getting too hot.
Enjoy (08/03/2004)
By QueenBeeCrafts
RE: Recipes Using Zucchini
My favorite Zucchini recipe is, when I Slice about four zucchini and I saute them in about three table spoons of olive oil until tender. Add some garlic (I like a lot) and some fresh parsley and continue cooking until zucchini turns a bit brown. Salt and pepper to taste (08/03/2004)
By Renee Bowman
RE: Recipes Using Zucchini
Zucchini Boats
Cut and hollow out lengthwise a zucchini. Fill with spaghetti sauce, with or without meat. Top with grated or thinly sliced cheddar cheese. Bake 1 hour at 350F. (10/13/2004)
By valleyrimgirl
RE: Recipes Using Zucchini
Roast Beef with carrots, onions and zucchini. I season with garlic, salt, pepper and a package of dry onion soup mix; pour either V8 or tomato juice in bottom for your liquid, cover with foil and bake or crock as usual. (10/14/2004)
By mom2kaitie
RE: Recipes Using Zucchini
My favorite zucchini recipe is fried “Southern style”. Wash zucchini (do not peel) and slice (rounds or wedges, try both, as each has a different flavor/texture). Mix corn meal and salt to taste in one bowl (also try Tony’s Cajun seasoning instead of salt). Dunk slices or rounds into a bowl of milk, bread in corn meal, and deep fry in vegetable oil until lightly brown. Drain on paper towels and enjoy.
Also love them raw. This time of year I always have veggies trays fresh from the garden with yellow squash, zucchini, cherry tomatoes, and cucumbers. Peel zucchini, slice in long thin strips, and serve on a veggie tray or all by themselves with ranch dip. (06/03/2005)
By Marie2005
RE: Recipes Using Zucchini
I have a bumper crop this year! I like the zucchini broiled with a light spread of butter or margarine when almost tender, sprinkle with seasoned bread crumbs and Parmesan cheese and broil till lightly browned. Another way is to saute sliced young summer squash and zucchini with onions. Just before serving, grate Parmesan or Romano cheese over the top and serve. (07/12/2006)
By Maureen
RE: Recipes Using Zucchini
Slice zucchini in thin rounds along with yellow summer squash and thin onion rings, separated. Sautee in butter or margarine or olive oil along with minced fresh garlic and freshly ground pepper and finely diced fresh basil. Just before serving, add large-dice fresh tomato to heat through. Grated locatelli cheese may be sprinkled over the top. This can be used as a side dish, a pasta sauce, or a pizza topping. Vary the proportions as desired by taste. (07/13/2006)
By Cate K
Source: http://www.thriftyfun.com/tf150024.tip.html
Zucchini Nut Bread
Ingredients:
* 1 1/4 cups wheat germ
* 3 1/4 cups flour
* 3 1/4 tsp. baking powder
* 1 tsp. salt
* 2 tsp. cinnamon
* 1 cup chopped nuts
* 1 3/4 cups granulated sugar
* 2 eggs
* 2 tsp. vanilla
* 2/3 cup cooking oil
* 3 cups shredded zucchini
Directions:
Mix together wheat germ, flour, baking powder, cinnamon & nuts. Beat eggs till fluffy & light colored. Beat in sugar, vanilla, & oil. Stir in zucchini. Gradually stir in wheat germ mixture. Turn into 2 greased & floured 8 1/2”x 4 1/2”x 2 1/2” loaf pans. Bake at 350F for 1 hour. Test for doneness. Cool for 10 mins. on a wire rack. Makes 2 loaves.
By Terri H.
Source: http://www.thriftyfun.com/tf150024.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf442887.tip.html
Zucchini and Cheese Bread
Here’s a bread you can make with some of your zucchini crop.
Ingredients:
* 2 cups flour
* 1 teaspoon baking powder
* 1 tablespoon sugar
* 1 teaspoon salt
* 6 tablespoons butter, cut into pieces
* 1 cup sharp cheddar cheese, grated
* 1 cup milk
* 1 large egg
* 1 cup zucchini, grate and squeezed dry with a paper towel to remove excess moisture
* 1 tablespoon onion, minced or grated
* 1 teaspoon Dijon Mustard
Directions:
Preheat oven to 375F and grease an 8x4 inch bread pan or use muffin tins if you want muffins.
Sift flour, baking powder, sugar and salt in a large mixing bowl. Then cut in the butter using a pastry blender or using two knives. When the mixture is the consistency of crumbs mix in the cheese.
In another bowl, mix together the eggs and milk. Then stir in the zucchini, onion and mustard. Then add all the dry ingredients. Mix until the dough holds together (don’t over-mix) and spoon the dough into your greased pan.
Bake for 40 to 45 minutes. The bread should be risen and brown when it is done. To test whether the bread is done stick it with a long tooth pick. It should come out clean.
Source: http://www.thriftyfun.com/tf442887.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf127644.tip.html
Zucchini Overload? 11 Ideas and Recipes to Get You Through Zucchini Time
By Monica Resinger
It’s that time of year when it seems you don’t have enough friends and family to give zucchini to. I have come to love zucchini time because over the years I have gathered quite a few ideas and recipes. Here are eleven ideas and recipes to help you through zucchini overload time.
1. Freeze it. Shred it, measure it into the correct measurement for your favorite zucchini bread, then freeze in a freezer bag. When you want fresh zucchini bread this winter, all you have to do is thaw a bag out and add it to the recipe.
2. Freeze zucchini bread. Make zucchini bread loaves (see recipe below) and freeze them for later. These are handy for bringing to potlucks or giving as Christmas gifts.
3. Add to... You can shred zucchini and add it to spaghetti sauce and meat loaf. This adds nutrition and bulk.
4. Deep-fry it. Make your favorite beer-batter for making fish and chips, dip slices of zucchini in it and deep fry for a delicious treat. Dip in ranch or barbecue sauce.
5. Fry in butter. Dip zucchini slices into egg wash, then flour, then fry in butter and season with salt.
6. Eat it fresh. Cut it up and dip it in your favorite vegetable dip such as ranch.
7. Stir-fry it. Zucchini is excellent stir-fry material. Add it to your next stir-fry, or stir-fry it all by itself. Heat a wok or large frying pan on high heat, add a little oil and stir-fry until crisp-tender. Add stir-fry sauce or eat it plain, either way is good.
RECIPES
8. Zucchini Bread
* 3 cups shredded zucchini (about 3 medium)
* 1 2/3 cups sugar
* 2/3 cup vegetable oil
* 2 teaspoons vanilla
* 4 eggs
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon baking powder
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans that are 9x5x3 inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 - 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves and remove from pans.
9. Zucchini Relish
* 2 cups chopped zucchini (about 3 medium)
* 1 cup chopped onion (about 1 medium)
* 2 tablespoons salt
* 1 3/4 cups sugar
* 1 cup cider vinegar
* 1 teaspoon ground mustard
Combine zucchini and onion. Sprinkle with salt and cover with cold water. Let
stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients and bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling- water canner.
10. Chicken Zucchini Parmigiana
* 1 garlic clove, finely chopped
* 2 tablespoons oil
* 1 pound boneless, skinless chicken breast
* seasoning salt to taste
* 1 large or 2 medium zucchini, sliced
* 4 ounces mozzarella cheese, shredded
* 1/2 cup tomato sauce
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and sauce is hot.
11. Black-Bottom Zucchini Bars
* 1/3 cup canola oil
* 1 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups shredded zucchini
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup baking cocoa
In a mixing bowl, combine oil, sugar, egg and vanilla until. Blend in the zucchini. Combine the flour, baking powder, baking soda and salt; add to zucchini mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased
13x9x2-in. baking pan. Pour remaining batter on top and spread out evenly. Bake at 350 degrees for 25 minutes or until bars test done. Cool. As you can see, zucchini is very versatile. I hope you’ll come to appreciate it as much as I have.
For more zucchini and other vegetable recipes, check out *The Vegetable Recipe E-book* that includes over 100 vegetable recipes here:
http://homemakersjournal.com/vegetablerecipes.htm
About The Author:
© 2001, Monica Resinger
About the Author: Monica Resinger is a loving wife and doting mother of two who enjoys gardening, painting, dancing and homemaking. She edits and publishes the e-zine The Homemaker’s Journal, a free e-zine published Monday through Friday, that features a useful homemaking tip and scrumptious recipe of the day; if you’d like to subscribe, just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com
Source: http://www.thriftyfun.com/tf127644.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf17596837.tip.html
Zucchini Cake
Ingredients
* 1/2 cup butter
* 1/2 cup vegetable oil
* 1 3/4 cups sugar
* 2 eggs
* 2 tsp. vanilla
* 1 tsp. salt
* 1 tsp. baking powder
* 1 tsp. baking soda
* 2 1/2 cups flour
* 1 tsp. cinnamon
* 1 tsp. cloves
* 2 cups peeled, shredded zucchini
* 1/3 cup nuts (opt.)
* 1/4 cup water
Directions
Beat eggs, sugar, butter, vanilla and oil. Add dry ingredients, water and zucchini. Bake at 350 degrees F for 40 minutes or until toothpick comes out clean.
By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf17596837.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf622595.tip.html
Drying Zucchini
Zucchini can be harvested throughout its growing season. Unlike winter squash, immature zucchini is very desirable as the seeds are soft and the rind tender. Both small and large zucchini can be dried. Choose unblemished rinds.
Preparation: Wash thoroughly. Peel if desired. Cut into 1/4 to 1/2-inch slices, chop into cubes, coarsely grate or cut into julienne strips. If zucchini is larger than 12 inches, the large seeds and fibrous tissue should be removed. For vegetable chips, soak in barbecue sauce or soy sauce before drying. Approximate drying time is 6 to 10 hours. Characteristic dried products are crisp and hard.
Source: MSU Extension
Source: http://www.thriftyfun.com/tf622595.tip.html
© 1997-2009 ThriftyFun.com
That must be a huge backpack!<<<
What I want is the back strong enough to pack it all for any distance.
He must be a good packer to get it all in.
Thanks for coming to read the thread, you are welcome to join in and share your knowledge, or ask questions that will stretch ours.
Source: http://www.thriftyfun.com/tf86766105.tip.html
Zucchini Cobbler
Zucchini Cobbler
This tastes like Apple Pie.
Ingredients:
* 8 cups finely chopped zucchini (about 3 lbs.)
* 2/3 cup lemon juice
* 1 cup sugar
* 1 tsp. cinnamon
* 1/2 tsp. ground nutmeg
* 4 cups flour
* 2 cups sugar
* 1 1/2 cups margarine
* 1 tsp. cinnamon
Directions:
In a large saucepan, cook and stir zucchini with lemon juice, over medium-low heat for about 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer another minute. Remove from heat and set aside. Combine flour and sugar. Cut in margarine until the mixture resembles coarse crumbs. Stir in half of the zucchini mixture. Press half of the crust mixture into a greased 15 X 10 x 1 inch pan. Spread remaining zucchini over top. Crumble the remaining crust mixture over the zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35 to 40 minutes, or until bubbly.
By Harlean from Hot Springs, Arkansas
Zucchini Cobbler II
Filling Ingredients:
* 8 cups chopped, seeded, peeled, zucchini
* 2/3 cup lemon juice
* 1 cup sugar
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
Directions:
In a large saucepan over medium heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat; set aside.
Crust Ingredients:
* 4 cups flour
* 2 cups sugar
* 1 1/2 cup cold butter or margarine
* 1 tsp. cinnamon
Directions:
For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crumb mixture into a greased 9x13 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F. for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings. No one ever guesses that the “secret ingredient” to this recipe is zucchini. It tastes like apples! Delicious!
By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf86766105.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf55519441.tip.html
Zucchini Pie
Zucchini Pie I
Ingredients
* 3 cups zucchini (peeled and thinly sliced)
* 2-3 Tbsp. lemon juice
* 1/4 tsp. salt
* 1/2 tsp. cinnamon
* 1 1/4 cups sugar
* 4 Tbsp. flour
Directions
Toss lemon juice and zucchini together. Mix dry ingredients, then add to zucchini. Dot with butter. Put into unbaked pie shells. Cover with top crust. Bake at 450 degrees F for 40-60 minutes or test with a toothpick to see if zucchini is done.
By Robin from Washington, IA
Zucchini Pie I
Pie
Ingredients
* 7 cups zucchini
* 1 1/4 cups sugar
* 1 1/2 Tbsp. flour
* 1 1/2 tsp. cream of tartar
* 1 1/2 tsp. cinnamon
* dash salt and nutmeg
* 1-2 tsp. lemon juice
Directions
Peel and slice zucchini lengthwise. Remove seeds and slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for a few minutes until tender. Drain well and cool. Add rest of ingredients. Place in an unbaked pie shell
Crumbs
Ingredients
* 1 cup flour
* 1/4 cup sugar
* 1/2 tsp. cinnamon
* 1/4 cup margarine
Directions
Mix all crumb ingredients and spread over the top. Bake at 350 for 1 hour. Tastes almost like apple pie and is delicious!
By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf55519441.tip.html
© 1997-2009 ThriftyFun.com
Source: http://www.thriftyfun.com/tf847653.tip.html
Zucchini-Apricot Jam
* 6 cup peeled and shredded or grated zucchini
No water. Just low heat, simmer (10 minutes) stirring constantly, then add: 6 cup sugar, 1 cup crushed pineapple including juice, 1/2 cup lemon juice or real lemon juice.
Boil 6-10 minutes (all of it). Remove from heat. Add 6 oz. apricot Jello powder (2 small boxes and 1 large box). Makes 4 pints, put in jars and seal. Makes beautiful yellow jam. So very good!
By Robin
Source: http://www.thriftyfun.com/tf847653.tip.html
Granny, I prefer the Red Star 1 pound vacuum packed yeast - and it does keep almost forever in the freezer - but it was sold out. Store was crazy - and they were out of it... So I got their bulk and it was $2.99 a pound - (guess that is about 8 of the $3.89 bread machine jars($31.12) of yeast or about $45 worth of the little foil paks. I repackage it into half pint canning jars (NO don’t heat it) I have a jar attachment for my vacuum sealer - so I put the vacuum on them and then into the freezer. That way I have smaller package that I keep out with the baking supplies. I do bake all our own bread, rolls, buns, English muffins, bagels, etc. and freeze till needed. For breakfast today we had some of the Oatmeal Honey Raisin (I dried some seedless concord grapes last fall - fantastic nice big juicy raisins) along with some homemade chicken scrapple, eggs from our own chickens and fried potatoes from my own potatoes and some of our own onions and peppers mixed in for flavor in the potatoes.) Self sufficiency can sure be good eatin...
I also do this with cheeze - Walmart has gallon (#10 cans) of concentrated cheese sauce for about $6.00. I store the cans and as needed I put them in half pint jars (just right for us) and process them in a hot water bath. Got the recipe from Jackie Clay over at Backwoods Home Magazine site. Works great! Very little effort, big savings, great food making possibilities and we are rotating our stock and eating very very well.
Source: http://www.thriftyfun.com/tf66473472.tip.html
Vermont Lemon Bread
Ingredients
* 6 Tbsp. shortening
* 1 cup sugar
* 2 beaten eggs
* 1/2 cup milk
* 1 grated lemon rind
* 1 1/2 cup sifted flour
* 1/4 tsp. salt
* 1 tsp. baking powder
* 1 cup chopped nuts
Directions
Add ingredients in order. Bake at 350 degrees F for 40 minutes in greased loaf pan. Then warm 1/3 cup sugar and juice of lemon. Poke holes in hot bread with fork and allow lemon juice to seep in. Cool in pan. Remove. Wrap in foil and store until ready to eat.
By Robin from Washington, IA
Source: http://www.thriftyfun.com/tf66473472.tip.html
© 1997-2009 ThriftyFun.com
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.