Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
http://www.food-skills-for-self-sufficiency.com/pancake-syrup.html
Making Pancake Syrup
Making pancake syrup at home is so easy, I don’t understand why everyone doesn’t do it. Why would you BUY syrup, when you can make your own for half the price or less?
My mother always made syrup for our pancakes and waffles when I was growing up. I don’t recall ever seeing Aunt Jemima or Mrs. Butterworth’s or any other store bought brand of syrup in our house. Today I still make my own syrup for pancakes and waffles. It’s too easy and to inexpensive to go any other way.
Here’s how it’s done...
Quick and Easy Syrup Directions
1 - In a medium sauce pan put 1-1/2 cups of packed brown sugar, 1-1/2 cups of white sugar, 1/2 teaspoon of salt, and 1 cup of water.
2 - Place sauce pan on the stove on medium high heat, until it begins to simmer.
OPTIONAL - while simmering, you can add 1/4 - 1/2 teaspoon of maple flavoring. This may not be quite as good as REAL maple syrup, but it’s a close second, and it’s every bit as good (and many cases far bettter) than any brand of commercial syrup you buy at the grocery store.
3 - Continue simmering for 3-5 more minutes (until all the sugar is dissolved).
NOTE: Don’t stir the syrup while it’s simmering - it will make it form sugar crystals more quickly if you refrigerate it.
4 - Remove from heat.
That’s it! You’ve made syrup.
Pour over fresh hot pancakes or waffles and enjoy!
http://www.food-skills-for-self-sufficiency.com/growing-nuts.html
Growing Nuts and Seeds for Self Sufficiency
Have you ever considered growing nuts at home? Most nuts come from trees that get enormous, take up lots of space and take years to even begin to produce. For most small scale home owners, this doesn’t even begin to be practical. On my 3 1/2 acre plot, I do have some room for this, but not much. Most people simply don’t have the room.
There are quite a few practical and smaller alternatives that anyone with a small backyard can grow. Nut growing doesn’t have to be a huge scale, long wait operation. There are some nut types that CAN be grown in smaller spaces, with less waiting time, and will produce some delicious results. Here are a few of my favorites:
Growing Nuts - Hazelnuts or Filberts
[Roasted American Filberts or Hazelnuts] As a kid, I remember collecting wild American Filberts (Corylus Americana) from fence rows on my grandparents farm. We roasted them, and I ate the small nuts like they were candy.
Hazelnuts grow in bush form instead of trees, which makes them ideal for the home nut grower.
A hazelnut bush can grow to about 10 feet high, and about as wide. This means that in the same space that a dwarf fruit tree will grow, you can grow your own hazelnuts. Once established they are hardy, highly productive and reliable.
Growing Nuts - Almonds
Almonds are in the same family as peaches, plums and nectarines. If you have ever cracked open a peach pit, and looked at the seed inside, you’ll see that they look almost exactly like an almond. The good news is that Almond trees can be grafted to dwarfing or semi dwarfing rootstock, just like peaches and plums. This makes them ideal for the home orchard, and will fit right in to your orchard plan. The fruit of almonds are not edible, but some nurseries are now offering a apricot/almond cross that provides both edible fruit and nuts. Originally, almonds were not cold hardy, but some cultivars can now be grown as far north as USDA zone 5.
Growing Nuts - Chinkapins
[Chinkapins look and taste like miniature chestnuts] I spent most of my teen years living in southeastern Louisiana, and much of that time was spent running the woods of southwest Mississippi. I recall finding Chinkapin nuts in the fall and eating them by the fist full.
These little nuts are kin to chestnuts, and have a similar flavor. They grow in the wild in low bushes and shrubs in the understory of upland hardwoods.
Due to their size and growth pattern, these are great nut producers for the backyard. They can get up to 40 feet tall, but I rarely ever saw them over about 15 feet. Because they grow in a multi stemmed bush form, if one trunk gets too big, it can be cut out and the plant will still continue to thrive.
Until recently, I didn’t believe that they would survive the cold southern Indiana winters, so I haven’t seen or eaten any in probably 25 years or more.
I just recently found out about Empire Chestnut Company located in Carrolton, Ohio. According to their website, they grow and sell started Allegheny Chinkapin seedlings. If they will grow in northern Ohio, they should do fine in southern Indiana. I haven’t bought anything from them yet, so I can’t endorse them, but I’ll update this page after I order some plants this spring.
Growing Nuts - Peanuts
[Home grown peanuts ready to roast] Peanuts are annual plants related to peas and beans. You can grow them in your garden if you are in USDA zone 5 or higher. They require a long growing season but can be started early indoors in northern regions.
The actual nuts form below ground after blooming above ground.
Peanuts are easy to grow, and easy to harvest, and can produce heavy crops.
If you have a couple of rows to spare in your garden, give them a try. You can’t beat home grown, home roasted peanuts (or home made peanut butter!).
Growing Nuts - Sunflower Seeds
[Russian Giant variety sunflower heads drying after harvesting]
Although technically sunflower seeds aren’t really nuts, they are roasted an eaten as if they were, so for the sake of this discussion, I’ll classify them as if they were.
Sunflowers (Helianthus) come in all shape and sizes. Some are grown solely as ornamental flowers, some are grown for oil production (black oil variety), and some are grown for seeds to eat (giant white stripe varieties).
Sunflowers grow readily in a garden, and can add some variety to your home grown snacking enjoyment.
They grow fast, tall (some up to 15 feet), and sturdy and can be an excellent source of healthy snack food. Sunflowers in my garden serve double duty. In addition to being a source of food, I grow them in a double row on the west side of my corn patch to act as a wind barrier to help prevent my corn from getting blown down in high winds. This is not 100% effective, but has been very helpful. If you’ve never grown your own sunflowers, consider giving it a try.
Growing Nuts - Pumpkin and Squash Seeds
[Roasted & salted pumpkin seeds] Pumpkin and Squash seeds fall into the same category as sunflower seeds, and aren’t technically nuts, but are treated as if they were. If you grow winter squash and pumpkins in your garden, and aren’t keeping and roasting the seeds, you’re missing out on one entire aspect of these interesting fruit. We always keep our pumpkin seeds when we carve Jack-O-Lanterns for Halloween, as well as the seeds from Butternut, Acorn, and Hubbard squash when we cut them open for roasting. These seeds can be washed, salted and roasted for a nutty taste treat. Don’t let these tasty gems go to waste.
Growing Nuts - Tree Nuts
[Nuts from a wild shellbark hickory - awesome flavor!] If you have the room, or they are already growing wild on your place, there are several varieties of tree nuts that are very tasty and extremely healthy to eat. I have black walnuts and shellbark hickories growing wild on the edges of my property. We make it a point to collect some every fall. I have also planted pecan trees on my place about 5 years ago, but it will probably be another 5 years before I see any pecans from them. 10 years until the first crop is pretty much the norm for nut trees.
Other nut trees that may grow wild or can be cultivated (at least in this region) include English (Carpathian) Walnuts, Butternuts (White Walnuts), Chestnuts, Heartnuts (Japanese Walnut) and Beechnuts (yes Beech trees have small edible nuts).
Remember - patience is the key here - if you don’t already have these trees on your place (or access to someone else’s trees), planting your own will take many years before you see a crop. That being said - the wait is well worth it in the end.
Growing nuts at home is easier than you might think, and the results are very satisfying. Imagine growing your own nuts, and being able to roast and eat them. Home grown nut assortments make really interesting and appreciated gifts as well. Growing your own nuts can be just another step on your journey to self sufficiency, and one more way to loosen the grip of the grocery stores on your budget.
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Growing Nuts
http://www.food-skills-for-self-sufficiency.com/making-vinegar.html
[LOTS OF PHOTOS]
Making Vinegar
Making vinegar at home is surprisingly easy. In fact, you don’t really MAKE vinegar as much as you simply set up the right conditions, and vinegar makes itself. If you’ve never tasted home made vinegar, In my opinion, you have never really tasted vinegar at all. Most of the stuff labeled as vinegar that you buy at the grocery is often too strong or sour and just tastes and smells unpleasant. Often, commercial white “vinegar” is made by a chemical process. On the other hand, naturally made vinegar is a product of fermentation. Home made vinegar is not as strong tasting, and has the flavor and aroma of natural “stuff” you made it from. It’s much more pleasant to consume, and has live bacteria cultures with healthy properties similar to yogurt and fresh sauerkraut.
Making Vinegar - Ingredients and supplies
Ingredients:
Have you ever wondered how to make vinegar? Anything that you can ferment into wine or beer, can be made into vinegar. Fresh fruit, sweet vegetables like carrots, tomatoes or squash or pumpkin, grains or natural (unpasteurized) juices, even wine. Depending on how dry your fermentable is, you may need to add some water to make a liquid slurry. Some folks use wine yeast to jump start the process, but I’ve been successful without using packaged yeasts.
Supplies:
-A ceramic crock or a plastic bucket
-Cheesecloth to cover the crock or bucket
-A rubber band to hold the cheesecloth in place
-A sealable glass container to store your finished vinegar in
-A funnel or the bail from a coffee maker
-Coffee filters or more cheese cloth to filter the finished vinegar.
Making Vinegar - Getting Started
Vinegar is the by-product of a secondary fermentation process. Primary fermentation involves yeasts converting sugars and starches into alcohol. Vinegar happens when bacteria (in the acetobcter family) converts the alcohol into acetic acid.
[Airtight wine fermentation to prevent vinegar formation]
Winemakers use closed airtight containers for fermentation to prevent vinegar bacteria from activating and ruining their wine. Because yeasts don’t need oxygen (they’re anaerobic) they can operate in an oxygen free environment, where bacteria cannot.
For making vinegar, you NEED a container that is exposed to the air and has a wide top, because the vinegar bacteria need oxygen to live (they’re areobic). Wine that is exposed to the air too much during fermentation, can be ruined (turn to vinegar). In fact the Ancient Romans called vinegar “sour wine”, and was drank like wine for it’s health benefits.
Start by sterilizing your crock or bucket using boiling water.
[Apple Cider to be used for making vinegar]
Pour the cider into the crock and cover it with cheese cloth or some other clean cloth. Secure it with a rubber band to keep out insects and contaminants.
[Cover with cheesecloth and secure with a rubber band to keep out insects and contaminants]
Leave the covered container set in a warm (70°-80°F) place out of direct sunlight and let the fermentation begin. Some people recommend stirring the vinegar every day. In my opinion, this is not necessary, because the yeast and bacteria get distributed throughout the entire batch anyway. On the other hand, stirring doesn’t do any harm either.
Making Vinegar - The Fermentation Process
For the demonstration for this web page I made apple cider vinegar. I used a half gallon of natural, unpasteurized apple cider I bought from a local orchard. I don’t use pasteurized or processed juices to make vinegars or wines because all of the beneficial live cultures have been killed off (along with all of the bad stuff that pasteurization is intended to kill).
[Vinegar in early stages of fermentation] Natural cider has all of the yeasts and bacteria in it to make vinegar when you buy it. That’s why a container of cider will turn “winy” if you don’t drink it all within a week or two. These yeasts are slowed down by refrigeration, but once they are at room temperature, they’ll take off.
You’ll probably find that the cider will start to ferment within a day or so, and will start to have a winy or yeasty aroma not long after that.
[Vinegar in late stages of fermentation] Once sufficient alcohol is present in the cider, the bacteria become active and start to convert the alcohol into vinegar. After a week or so of fermentation, you will notice a smell of vinegar starting to come from the container, and a slippery rubbery substance forming on the surface. This is is called the “mother”, and is a byproduct of the bacteria fermentation process. It’s mainly composed of cellulose, and can be removed or left in place. I prefer to leave it alone - it’s just part of the process.
After 4-6 weeks you should have batch of vinegar ready for use. You can leave it longer and it will get stronger over time.
Taste it on a regular basis, until you’re satisfied with the flavor. Then you’re ready to filter and bottle it.
Making Vinegar - Filtering and Bottling
[remove the vinegar mother from the surface]
When you’re ready to bottle your vinegar, remove the mother from the top and discard it. Some people keep a small part of the mother with a little vinegar in a sealed glass jar for use as a starter for their next batch. This is OK to do, but not necessary.
[Filter sediments from the vinegar using coffee filters or multiple layers of cheese cloth]
Vinegar will form sediments on the bottom of the contaner that may have to be filtered out when you bottle it. I simply use a coffee filter in a funnel, and pour the vinegar gradually through this directly into the bottle or jar that I plan to store the vinegar in.
[Filter directly into the container planned for storing the vinegar]
Close the container, and store it in a cool dark place. Vinegar will keep indefinitely due to it’s high acidic levels.
Making vinegar at home is easy and inexpensive to do. The variety of vinegars that you can make and the flavors that come from different kinds fruit and other fermentables are amazing. Learning to make vinegar can add another tool in your toolkit of self sufficiency.
http://www.food-skills-for-self-sufficiency.com/growing-berries.html
Growing Berries for Self Sufficiency
Growing berries in your own back yard or garden can add lots of variety and flavor to your food choices. There are lots of different kinds of berries, and most are quite easy to grow and care for. You will find that berries are versatile as well as healthy. You can eat them fresh or freeze them for use in the off seasons, make jellies and preserves, juices and wines. We even sell our surplus berries as a small supplement to the family income.
Recent studies have pointed to the health benefits of eating fresh berries. Raspberries, strawberries, and blackberries show promise to reduce effects of seasonal hay fever and sinus problems, blueberries are high in antioxidants, and all berries have high levels of vitamin C which is thought to help ward off colds. Not to mention the fact that fresh picked, home grown berries just taste really good, and of course growing your own will help reduce expenses at the grocery store.
Growing Berries - Strawberries
[fresh, home grown strawberries]
Strawberries are probably the most common home grown berries. They are easy to grow and care for, they don’t take up much space and are highly productive. Strawberries are a spring tradition at our house.
Looking for that first bloom, then the first ripe berry, becomes a race to see who gets to eat the first one of the year - it’s a case of finders keepers... Sometimes its the birds that find the first few...but strawberries are so prolific, that the birds can get some, and there will still be enough for people too.
Strawberries do require some special care, but mainly it involves bed preparation before planting, mowing them down in the fall and applying straw mulch as winter moves in.
Growing Berries - Blackberries
[ready to pick blackberries]
Fresh picked juicy blackberries are a favorite cereal topping of mine...so is cobbler...and Jelly, and blackberry wine is incredibly good! What can I say - I LOVE blackberries.
Blackberries are easy to plant, and require very little care once they are established (after the first year). In fact, depending on the variety that you plant, they CAN become downright invasive. They do require some maintenance, but in most cases is minimal.
There are lots of varieties of blackberries, some thornless, and some with wicked hook-like thorns. My experience has been that thornless varieties often grow HUGE berries, but their flavor is kind of bland when compared to varieties with thorns. Berry canes with thorns generally have smaller, but far more intensely flavored berries than the thornless kinds.
Growing Berries - Raspberries
Raspberries are the finicky sister to blackberries. They require a bit more specialized care and soil conditions than blackberries, but the extra care is well worth it, when you begin to pick and eat your first raspberries. Interesting thing about Raspberries, is that there are varieties of berries that are black, red, yellow and purple, and they are all good to eat. There are even “ever-bearing” varieties that produce a second crop in the fall.
Raspberries grow best when trained on a trellis, and kept pruned back. Raspberries like blackberries, grow fruit on second year canes, so don’t cut new growth off in the fall. The second year canes die in the fall after they bear fruit, and these can be cut off and removed.
Growing Berries - Blueberries
[Growing a blueberry bush in a barrel]
Fresh Blueberries are a late spring taste treat. Growing your own blueberries makes them taste even better. To add to their appeal, the bushes can be used as landscaping plants in flowerbeds, because of their beautiful shape, and fantastic fall foliage. Blueberries grow on woody bushes, as opposed to canes like blackberries and raspberries, or leafy plants like strawberries. Blueberry bushes are incredibly tough and cold resistant, and can live for years and years. They do require acidic soil conditions to be at their best.
Here in Southern Indiana, our soil is on a limestone base, so soil tends to be neutral to slightly alkaline. Blueberries do not thrive in our soil without amendments to neutralize and acidify it first. We got around that by planting our blueberries in bourbon barrels sawed in half, and filled with good quality potting soil. We keep the soil acidified by dumping our daily used coffee grounds in the barrels, and gently working it in to the top layers.
Growing Berries - Gooseberries
[Gooseberries - an old time favorite]
Gooseberries are an old time favorite. They are tart like rhubarb,and make an equally lip smacking pie. I’ve tried gooseberry wine once, and found it to be surprisingly good - much better than it sounds. Gooseberries grow on woody bushes with long straight sharp thorns.
They are very tough plants once established, and produce heavily almost every year. They require very little care after planting - just mulch to control weeds, and some trimming to maintain their shape. I have three bushes in a small hedge, and have picked as many as six gallons of berries from those small bushes in one season.
Gooseberries are also one of our most popular cash crops. We have to hide away a few quarts for ourselves, because we always sell out everything we have, just from a tiny classified ad in the local newspaper.
Growing Berries - Currants
[Ripe black currants]
Currants are close relatives to gooseberries, and grow much the same way. Planting and care is similar as well. They are a bit more susceptible to disease than gooseberries, but are still quite hardy and nearly as prolific. Currants can be found in three colors -Black, red and white. For the best flavor, I like the white ones best, then the red. Black currants are an acquired taste that I have never really acquired. That being said, some folks really like them.
Currants are used to make jellies and preserves, as well as additives in other wines. Currants are also dried and used in baking and cooking much the same way that raisins are used.
Growing Berries - Where to Get Plants
There are lots of reputable nurseries and plant farms to get good quality berry plants. Besides your local nurseries, plant stores, and big box stores, Here are a few mail order nurseries that I have either used myself, or have had good reports from friends on:
Nourse Farms
Miller Nurseries
Stark Brother’s Nursery
Growing berries at home can be a delicious and rewarding part of becoming more self sufficient. There are berry varieties for every climate, location and taste. Most berries are hardy, easily grown and highly productive. They contribute to your overall health in the form of getting exercise caring for and harvesting them, as well as their high nutritional value. If you think you’d like to try growing your own berries - don’t hold back - give it a try. You’ll be glad you did.
Retrun to Home Page from Growing Berries page
http://www.countryfarm-lifestyles.com/italian-recipes.html
Quick and easy Italian recipes for you to try. Authentic Italian food is delicious! Just like mama used to make! Find recipes for pasta, breads, meat, fish, salads, desserts, poultry etc.
Italian food recipes are usually very simple and straight forward. The key to their success is found in the freshness of the ingredients. Food in Italy is simply out of this world. The locals are passionate about their food and I have sat at a restaurant where nothing was ordered until they knew where the ingredients had been grown, how it was going to be cooked, and what was going to be added before it was going to be brought to their plates.
When we were in Italy this summer our new Italian friends were asking my 3 children what they were studying. My eldest said that although he was working as a planner he hoped to study project management. My daughter told them that she was soon off to medical school. They smiled politely and nodded in approval. Franca and Alessandro then turned to my youngest of 16. “I want to be a pastry chef,” he replied. Suddenly great euphoria erupted and he was slapped on the back and shouts of joy reverberated around the table to the large group present. “A chef! Mama mia! Do you hear that everybody? Devon is going to be a chef!” To us, that epitomized the level of how Italians not only love their food, but to them, chefs have a higher status in their culture than doctors or engineers. And why not?
I remember the first time I visited Italy I couldn’t believe how wonderful a tomato could taste. And the rock melons just burst with flavour during the height of summer. In the summer I live on melons and prosciutto for breakfast! Italian cooking is full of simple, uncomplicated and easy Italian recipes like these. So why does their food taste so wonderful?
I have come to the conclusion it is because they are farming varieties of vegetables and fruit that have existed for centuries. Very few Italians farm intensively and on a large commercial scale. Therefore, they are not into genetically modified food. To an Italian this would be considered sacrilegious. They still buy their food almost daily, and frequent the local farmers’ markets. Most of the food sold is organic, or grown naturally as nature intended. Many of the seeds that they use today are considered by others to be heirloom varieties that are sold at high prices through the Internet and seed suppliers.
If ever there was a country that was an advert for what food tasted like in the days of our grandparents before man decided to mess with nature, it’s Italy! Enjoy these delicious and easy Italian recipes and if you haven’t made a trip to Italy yet, it is one of those countries you have to visit before you die!
Finally, if you want to see another one of my websites, that deals just with Italy. Visit us at
http://www.the-travel-italy-grapevine.com
This is where you will find more Italian food recipes, as well as being able to submit your own, and learn some travel tips of places in Italy that you didn’t know about.
If you are thinking about buying some Italian cookbooks, but are not sure where to start, have a look at some of the bestsellers, and those that we can personally recommend through our Italian Cookbooks page.
EASY ITALIAN RECIPES:
Mushroom Boccocini Salad
Boccocini Salad
4 large flat mushrooms
2 oven-dried tomatoes
8 small balls of boccocini
lettuce for garnish
Balsamic Dressing:
1/2 cup aged Balsamic vinegar
1 cup brown sugar
2 shallots, chopped
2 tablespoons white vinegar
salt and pepper to taste
Method:
Lightly pan fry mushrooms in a little olive oil until tender. Remove from pan and allow to cool. When cool place one mushroom per plate. Top with one half of tomato and 2 boccocini. Place lettuce attractively on the side. Mix balsamic dressing ingredients together. Drizzle with the finished balsamic dressing and add additional olive oil to finish.
EASY ITALIAN RECIPES: Spaghetti del Capitano (4)
1 clove garlic
7 tbsp olive oil
80g anchovy fillets in oil
1/2 cup black olives
200g cherry tomatoes
1/3 cup capers
200 g spaghetti
salt
olive oil
small chili
Peel the garlic and chop finely. Heat the olive oil and saute the garlic for 2 minutes. Do not burn. Add the anchovies and infuse for 4-5 minutes. Pit the olives and chop coarsley. Wash and dry the tomatoes and cut into quarters. Add the capers, chopped olives, and tomatoes to the anchovies in the pan. Simmer for 5 minutes.
Boil the spaghetti in salted water until “al dente” and remove from water, and drain. Add to the sauce. Infuse for 5 minutes stirring the sauce constantly.
Season with a dash of olive oil and small pieces of chili. Serve immediately.
EASY ITALIAN RECIPES: Lamb Abruzzi Style (4)
1.5 kg leg of lamb
4 tbsp olive oil
1 clove of garlic, chopped
salt
1 sprig rosemary, chopped
2 peppercorns, crushed
4 tbsp white wine
1 lemon
2 eggs
1 tsp grated Parmesan cheese
Cut the meat into cubes. Heat the olive oil and the finely chopped garlic in a pan and add the meat. Season with salt and brown meat. Add the chopped rosemary leaves, and crushed peppercorns. Braise the meat for 10 minutes.
Pour in the white wine and boil for 10 minutes to reduce. Squeeze the lemon and pour the juice into a bowl. Add the eggs and Parmesan cheese and season with salt. Beat the lemon juice, eggs and cheese thoroughly with a fork.
Pour the mixture carefully over the meat. Shake the pan and stir with a wooden spoon until the eggs are set.
Serve the meat garnished with rosemary and cherry tomatoes.
http://www.countryfarm-lifestyles.com/baking-recipes.html
Easy Baking Recipes
Simple, healthy and easy baking recipes for bread, cakes, biscuits, muffins, scones etc. Make these great baking recipes in no time at all. You don’t need a baking school or a baking degree to make these! These recipes are totally fool-proof!
You will find quick baking recipes here for no-nonsense home baking. They are my favourite recipes that I have collected over the years. In my early years of baking I was terrible. However, with these tried and tested recipes you will find that they are foolproof and come out great, every time.
EASY BAKING RECIPES: Cheese Puffsa single cheese puff
Makes about 12
3 cups grated cheese
2 cups flour
4 teaspoons baking powder
2 eggs
3/4 cup milk
Method:
Pre-heat oven to 240°C. Mix all ingredients together in a mixing bowl. Drop spoonfuls of mixture onto a well-greased baking tray. Place in hot oven immediately. Turn oven off and leave to bake for 10 minutes. Remove from oven and cool on a wire rack. Serve warm. Now isn’t that a great baking recipe?! Delicious!
EASY BAKING RECIPES: Featherlight Scones
Fancy making some great scones? You will be surprised what a difference a can of lemonade can make to your scone recipe! Yes, this scone recipe uses lemonade, and the results are amazing! scones
4 cups self-raising flour
300 ml cream
1 can(355 ml) lemonade
1/2 teaspoon salt
Method:
Mix all ingredients in a bowl to a smooth dough. Tip out onto a well-floured board, press down until dough is about 1 inch thick. Cut into squares or rounds with a cookie cutter. Bake at 220°C for about 15 - 20 minutes until they start to golden. Check with a skewer to see if they are cooked and cool on a wire tray. Serve with strawberry cream and whipped cream.
EASY BAKING RECIPES: Easy Cheese Scones
2 cups self-raising flour
3/4 cup milk or cream/milk
1 cup grated cheese
salt and pepper to taste
Method:
Put dry ingredients into a bowl. Make a well and stir in milk to make a soft dough.
Place on a floured board and cut into shapes.
Sprinkle extra cheese on the top and cook in hot oven - 220°C for 10 minutes until brown on the top.
EASY BAKING RECIPES: Chocolate Chip Oat Cookies
The best cookie recipe! - and they taste great!
250 g butter
chocolate chip cookies
3 tablespoons condensed milk
3/4 cup sugar
1 1/2 cups flour
1 1/2 cups rolled oats
1 teaspoon baking powder
250 g chocolate chips
Method:
Beat butter, condensed milk and sugar together until light and creamy. Add flour, rolled oats, baking powder and chocolate pieces. Put tablespoonfuls of mixture onto a greased oven tray, and flatten with a fork. Cook at 170°C for 20 minutes until golden.
EASY BAKING RECIPES: Ginger Oat Cookies
50 g butter
ginger oat cookies
2 tablespoons golden syrup
1/2 cup Condensed Milk
3/4 cup flour
1 cup rolled oats
1 cup coconut
1/4 cup finely chopped crystallized ginger
1/2 teaspoon baking soda
Method:
Preheat oven to 180°C.
Place butter and golden syrup in a small saucepan. Stir over low heat until the butter melts. Remove from heat and stir in condensed milk.
Place the dry ingredients in a bowl and pour in the butter mixture. Stir until thoroughly mixed.
Place teaspoonfuls of the mixture onto a lightly greased baking tray. Push down with the back of a fork to flatten.
Bake in a preheated oven for approximately 15 minutes, or until biscuits are golden brown.
EASY BAKING RECIPES: Banana & Walnut Loaf Recipe
This is a great way to use up those squishy bananas in your fruit bowl and makes baking a pleasure with this easy and delicious loaf. For this recipe baking can’t get any better!
125 g butter
banana and walnut loaf
1 cup sugar
2 eggs, beaten
2 - 3 bananas, mashed (approx. 1 cup)
1/2 cup walnuts, chopped
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Method:
In a food processor mix the butter and sugar together until light and fluffy. Add the beaten eggs, mashed bananas and walnuts and mix thoroughly. Lightly mix in the flour, baking powder and baking soda. Pour mixture into a well-greased, large loaf tin. Bake at 180°C for 45 - 50 minutes. Cool in tin before removing and place on a wire rack. Slice and butter.
EASY BAKING RECIPES: Date & Nut Loaf Makes 2
2 cups chopped dates
date and nut loaf
1 cup pecan or walnuts, chopped
1 teaspoon bicarbonate of soda
1 tablespoon butter
2/3 cup sugar
1 cup hot water
2 cups self-raising flour
1 egg, beaten
Method:
Put dates, nuts, bicarbonate of soda, butter, sugar and hot water in a large saucepan. Simmer gently for 5 minutes and allow to cool. Add the flour and the beaten egg. Put mixture into two greased nut loaf tins (cicular tins with a lid at one end). You can use ordinary loaf tins if you don’t have these. Bake at 180°C for about 40 minutes.
EASY BAKING RECIPES: Easy Cheese and Leek Muffins
Baking muffins always give you the ability to ring the changes. With this basic muffin recipe you can add a little more cheese and take out the leeks, or you can take out the leeks and substitute it with bacon or onions etc.
2 cups self-raising flour
1 cup mature grated cheese
1 cup sliced leeks
1 cup milk
1 egg
1/2 teaspoon salt
Method:
Mix the flour, cheese, leeks and salt together. Beat the egg and add it to the milk. Mix lightly together. Don’t over mix, otherwise your muffins will be tough. Bake at 180°C for about 20 minutes, or until golden. Your baking is done!
EASY BAKING RECIPES: Drop Scones
Despite the name, they don’t require any baking. Instead they are made on top of the stove.
125 ml (250 g ) self-raising flour
60 g (125 ml) sugar
1 egg
1 ml salt
20 ml sugar
milk to mix to a dropping consistency
Method:
Mix all ingredients together in a food processor. Over a medium heat, drop spoonfuls of batter into a well-buttered, thick-based frying pan. When bubbles appear on the surface of your batter and burst, turn over and baking until golden. Place on a plate as you finish each batch. Serve with butter, or butter and honey.
EASY BAKING RECIPES: Apricot and Cream Cheese Muffins
3 cups self-raising flour
cream cheese muffins
1 teaspoon baking powder
1 cup sugar
150 g melted butter
2 eggs, beaten
1 cup milk
12 fresh apricots, chopped (Or 425 g can - drained)
250 g cream cheese
Method:
Preheat oven to 200°C. Mix dry ingredients together. Fold butter, milk and eggs into dry mixture. Add apricots and cream cheese. Consistency should be fairly stiff. Cook for 15 - 20 minutes. Makes 16 muffins.
EASY BAKING RECIPES: Hazelnut Brownies
125 g butter
chocolate hazelnut brownies
125 g sugar
2 tablespoons cocoa
1 egg
1/2 teaspoon vanilla essence
180 g self-raising flour
1/2 cup hazelnuts, finely chopped
Method:
Melt butter in a medium-sized pot or bowl. Remove from heat and add sugar, cocoa, eggs and vanilla essence and mix thoroughly. Sift in self-raising flour and add the finely chopped hazelnuts. Stir until evenly mixed. Place small spoonfuls on a cold, greased baking tray. Flatted a little with the back of a spoon. Bake at 180°C for 10 - 15 minutes.
****EASY BAKING RECIPES: Beetroot Cake*****
1 cup caster sugar
4 eggs, beaten
225 ml sunflower oil
2 large beetroots, cooked & grated
2 cups self-raising flour
1 teaspoon baking powder
1/2 teaspoon mixed spice
1/2 teaspoon grated nutmeg
Method:
Beat sugar, eggs and oil together. Add beetroot. Into a second bowl sift all the dry ingredients together. Combine contents of both bowls. Pour the mixture into 2 greased 500 g loaf tins. Bake at 175°C for 40 minutes.
Plum Cake
1 cup ground almonds
2-3 tablespoons cream or milk
1 cup self-raising flour
1/3 cup castor sugar
2 eggs, beaten
4-5 plums
Combine almonds and sugar. Stir in the cream - the mixture should be thick. Stir in the eggs, a little at a time, and finally fold in the flour.
Spread the mixture in a well-greased pie dish. Halve the plums, removing the pips, and place the plum halves in the batter at equal distance to each other. Sprinkle with a little brown sugar. Bake in a moderate oven until nicely browned and cooked. About 25-30 minutes. Serves 4-6
http://www.countryfarm-lifestyles.com/dessert-recipes.html
Quick dessert recipes found here are dead easy. Why be a slave to your kitchen when you can knock up desserts that taste and look just as good, get eaten in the same amount of time, and level of satisfaction are equally comparable? The first pudding recipe on the list is our Poached Pear and Almond Tart. I have another firm favourite with a chocolate sponge, but later...First this one.
QUICK DESSERT RECIPES: Poached Pear and Almond Tart with a Toffee Glaze
1 sheet sweet short pastry
6 pears, peeled
a handful of dried beans for blind baking
1/2 cup sliced toasted almonds
1 teaspoon cinnamon
1/2 cup caster sugar
1 litre water
2 orange rinds
Method
Grease a 20 cm tart tin. Line with a sheet of baking paper. Roll out the pastry and line the tin. Top with the dried beans. Bake at 200° C oven until cooked; 10 - 12 minutes.
Place cinnamon, sugar, water and orange rinds into a saucepan and bring to the boil. Add the pears and poach for 5 minutes or until soft.
Remove pears, drain completely and allow to cool. Once cooled, slice lengthways into halves, remove core and seeds and place face down onto the pastry. Top with the roasted almonds.
For the Toffee Glaze
1 cup caster sugar
1 cup water
1 tablespoon white vinegar
Method:
Place all ingredients together in a saucepan and boil until the liquid thickens and darkens to the colour of a golden syrup. As soon as this happens quickly spoon glaze over the pears until the whole tart is covered. Serve with double cream or ice cream.
QUICK DESSERT RECIPES: Rhubarb and Butterscotch Tart Recipe
Pastry:
1 cup flour
50 g butter
1 egg yolk
1 teaspoon vinegar
iced water
Filling:
2 large eggs
4 tablespoons brown sugar
4 tablespoons golden syrup
4 tablespoons flour
6 tablespoons cream
2 - 3 cups rhubarb, chopped
Method:
Rub butter into the flour until it resembles fine breadcrumbs. Add egg yolk and vinegar. Mix to form a dough using as much iced water as needed to bind the flour mixture together. Press into a 20 - 25 cm pie dish.
Beat filling ingredients. Place the cut rhubarb into the dish evenly and pour filling mixture over the fruit. Bake at 180°C for 20 - 25 minutes, or until firm.
QUICK DESSERT RECIPES: Cherry Clafouti Recipe
2 x 410 g cans pitted black cherries, drained
3/4 cup milk
2 eggs
2 teaspoons vanilla essence
1/3 cup icing sugar
1/3 cup plain flour
1 teaspoon mixed spice
Lightly grease 26 cm pie dish. Spread cherries over base. Beat milk, eggs, essence and sifted sugar into a small bowl. Combine with an electric beater until combined. Gradually beat in sifted flour and spice. Beat until smooth. Pour batter over cherries. Bake in moderate oven for about 50 minutes or until set and browned. Serve warm or cold.
QUICK DESSERT RECIPES: Apple Pie Recipe
Homemade Apple Pie
1 quantity shortcut pastry
4 granny smith apples
2 tablespoons brown sugar
1 tablespoon raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
cold milk and white sugar to finish
Line a buttered 25 cm pie dish with half the pastry, leaving the other half for the top.
Peel the 4 apples, slicing thinly and discarding core. Layer the apple slices and then sprinkle over a little of the sugar and spices. Keep layering until the apples, sugar and spices have been used and the pie shell is full.
Dampen the edges of the pie shell, and put on the pastry lid, pressing the edges together well. Neaten and flute edges if desired.
Brush the pie with cold milk, sprinkle with sugar and cut 4 small slits in the lid.
Bake in a pre-heated oven set at 200°C for 25-30 minutes, until the crust is a pale golden colour.
http://www.countryfarm-lifestyles.com/bread-recipes.html
Homemade Bread Recipes
An old oil painting of bread
Find easy homemade bread recipes that can be made in no time. There is even a homemade bread recipe or two here that doesn’t even use yeast! There is nothing better than the smell of homemade bread.
Hope you like the graphic above for my easy recipes page. It is courtesy of a poster company that is the biggest online shop for posters. Have a look in the Country Corner Store for more posters for your kitchen and home.
Here you will find quick and easy bread recipes that you can knock up in minutes, shove it in the oven, and forget about it until the timer goes off. If you don’t know where to start are some step-by-step instructions on How to Make Bread.
HOMEMADE BREAD RECIPES: Beer Bread Recipe
This is one of my favorites; it is an easy bread recipe that doesn’t use yeast and it makes for a great picnic food idea or something to make just before your BBQ.
3 cups flour
3 teaspoons of baking powder
1 teaspoon of salt
1 can of beer (approx. 400 ml)
1/2 cup of cheese
Method:
Preheat the oven to 200°C. Mix the flour, baking powder, salt and beer into a large bowl until combined. Tip inot 1 large 20 cm x 10 cm non-stick or well-greased loaf tin. Sprinkle the top with grated cheese. Bake for 50 - 60 minutes until golden. Tip out of tin and cook on a wire rack. Cool before slicing.
And here’s another favourite homemade bread recipe that is a different version of the bread recipe above.
HOMEMADE BREAD RECIPES: Onion Soup Bread Recipe
300 ml milk
80 g white onion soup powder
500 ml self-raising flour
5 ml salt
30 g butter
12, 5 ml finely chopped parsley
1 extra large egg, beaten
50 ml finely grated cheese
Method:
Combine the milk and soup powder and set aside. Sift flour and salt into a bowl, rub in the butter. Add parsley. Add egg to soup mixture, stir into flour mixture. Mix to a soft dropping consistency, adding more milk if necessary.
Spoon into a greased, or non-stick 500 g loaf pan. Sprinke with cheese and bake at 180°C for about 50 - 60 minutes. Turn out onto wire rack and cool before slicing. Spread slices with butter and serve.
HOMEMADE BREAD RECIPES: Garlic Bread Recipe
500 g self-raising flour
500 ml buttermilk
1 packet (16 g) garlic steak marinade
Method:
Pre-heat oven to 180°C. Grease a fairly small bread loaf tin with butter. Place all the ingredients together in a mixing bowl and mix well. Turn into buttered loaf tin and bake for about 50 - 60 minutes. Test with skewer to see if cooked. Serve hot with butter.
HOMEMADE BREAD RECIPES: Whole Corn Kernel Bread Recipe
120 g flour
10 ml baking powder
5 ml salt
60 g butter OR margarine
400 g can whole corn kernels, drained
2 eggs, lightly beaten
Method:
Sift together flour, baking powder and salt in a mixing bowl. Rub in butter, and add corn kernels and eggs. Mix well. Spoon mixture into a small, well-greased loaf tin. Bake at 180°C for about one hour. Allow to cool on a wire rack. Slice when cool and spread with butter.
HOMEMADE BREAD RECIPES: Boston Bread Recipe
2 1/2 cups water
2 cups sugar
250 g dried fruit cake mix
2 tablespoons (25 ml) oil
3 eggs, lightly beaten
2 cups self-raising flour
3 cups cake flour
2 1/2 teaspoons salt
2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground pimento
1/2 teaspoon ground nutmeg
Method:
Boil together for 10 minutes the water, sugar, dried fruit cake mix and the oil.
Add the rest of the ingredients. Bake in 4 small loaf tins that have been well-greased. Bake at 180°C for 30 minutes, and then reduce the heat to 150°C for a further 30 minutes.
HOMEMADE BREAD RECIPES: Basic White Bread Recipe
1 teaspoon sugar
2 cups warm water (110°C)
2 teaspoons active dry yeast
1 tablespoon melted butter
6 cups all-purpose flour
1 tablespoon salt
Method:
Heat oven to 230°C (450°F). Prepare yeast mixture by taking a large bowl and dissolving the sugar in the water and sprinkling the yeast on top. Leave for 10 minutes until frothy. Add the butter to the yeast mixture and then add the flour and salt. Work the dough until the sides of the bowl are clean. Turn out onto a floured board and knead for about 10 minutes until smooth and springy.
Cover with a greased piece of cling film and leave to rise in a warm place until double in size. Remove cling film and turn out onto a lighty floured board. Knock out air bubbles and knead to a firm, elastic dough. Divide dough into two and place in two well-greased loaf tins. Cover with more greased cling film and leave to rise again in a warm place until dough reaches the tops of the tins. Remove plastic flim, and bake in a hot oven for 30 - 40 minutes. Loaves should be well risen and should sound hollow when tapped underneath. Turn out and cool on a wire rack. Slice when cool and butter.
HOMEMADE BREAD RECIPES: Health Loaf Recipe
1 cup bran flakes
1 cup brown sugar
1 tablespoon honey
1/2 cup chopped dried apricots
1/2 cup pumpkin seeds
1 cup milk
1 cup self-raising flour
Method:
Put the first 5 ingredients in a bowl. Pour over 1 cup milk and leave several hours, or overnight. Just before baking, add 1 cup self-raising flour. Bake in a greased loaf tin approx. 50 minutes at 180°C. Stand for 5 minutes before turning out.
* Note: Dried fruit and walnuts can be used to replace apricots and pumpkin seeds.
HOMEMADE BREAD RECIPES: Parmesan Cheese Loaf Recipe
1/2 cup butter
1/2 cup grated Parmesan cheese
1 French baguette, halved lengthways
Method:
Mix butter and cheese together. Spread on both sides of French baguette. Place in oven at 180°C until cheese melts and bubbles.
HOMEMADE BREAD RECIPES:Quick Pizza Dough Recipe
1 cup self-raising flour
1/4 teaspoon salt
About 4-5 tablespoons thick yoghurt
Method:
Mix self-raising flour, salt and enough yoghurt to make a soft dough. It is not necessary to knead the dough when you have finished. Put it aside to make the topping.
To Cook:
Preheat your oven to 250°C. Roll pizza dough out very thinly. This can be in a large rectangle, or as a traditional pizza round, and place on an oiled baking tray. Spread tomato paste to cover the base. Add any toppings that you like: bacon, green peppers, fried mushrooms, tinned pineapple pieces, pitted black olives etc. Top with grated mozzarella cheese or crumbled feta cheese. Bake for 12-15 minutes until cheese has melted and base has browned.
=== Google Blogs Alert for: Urban Chicken farmers ===
kristinconners » Blog Archive » Keeping Poultry at Home in the Garden
By koqnetm
2) The Chicken Run: Any self respecting urban chicken farmer will have a
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chickens are lively creatures and enjoy a bit of space to roam around,
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http://kristinconners.chrisbrownconnection.com/2010/05/11/keeping-poultry-at-home-in-the-garden/
kristinconners
http://kristinconners.chrisbrownconnection.com/
=== Google Web Alert for: Urban Chicken farmers ===
Urban Chicken Shelters
Of buyers’ remorse, city staff are recommending the city build a special
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Which breed and where to buy? - Los Angeles Urban Chicken ...
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Keeping Poultry in your Garden or Yard.
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Farm Chicken Meat
Although chicken was common in farm country, to urban residents finding the
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1. Chicken Gravy Mix
Posted by: “violet4622002”
Chicken Gravy Mix
1 1/3 cups instant nonfat dry milk powder
3/4 cup flour
3 tablespoons instant chicken bouillon granules
1/4 teaspoon ground sage
1/8 teaspoon ground thyme
1/8 teaspoon ground pepper
1/2 cup butter or margarine
Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks
________________________________________________________________________
2. Dry Master Pesto Mix
Posted by: “violet4622002”
Dry Master Pesto Mix
2 1/2 cups dried basil leaves (can substitute dried parsley or mix of both)
2 Tbsp pine nuts or almonds, chopped
1 tsp dried garlic flakes
1/2 tsp salt
1/2 tsp pepper
Mix and store in a container labeled wit name and date. Keep in a cool, dry place.
Makes: 2 3/4 cups (1/4 cup per serving)
Shelf Life: 6 months
Note: Make up as much as you like in advance to stock your pantry. When you’re ready to make the pesto sauce, measure out the dry mix or use smaller amounts of the dry mix for seasoning other dishes. The prepared sauce can be used as a pizza topping or added to other Italian foods. Traditionally, pine nuts are used in pesto sauce but you can use other types of nuts to alter the taste.
______________________________________________
________________________________________________________________________
3. Directions for reconstituting the Chicken Gravy Mix
Posted by: “violet4622002”
To make chicken gravy:
1 cup cold water
1/2 cup chicken gravy mix
Pour water into a small saucepan. Stir chicken gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Makes about 1 cup.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com, and BakingMixes
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
Crispy Southwest Polenta Hash
2 to 3 tablespoons olive oil
1 to 2 teaspoons butter, optional
Polenta Pieces, recipe follows
Nonstick spray, optional
1 heaping cup minced onion
2 to 3 tablespoons minced jalapeno
2 teaspoons pure ground chile powder
1 teaspoon minced garlic
1 to 2 cups fresh corn kernels, optional
1 to 2 cups cherry tomatoes, halved, optional
1 1/2 cups cooked black beans, a 15-ounce can, drained
Salsa, any kind
Place a 10-inch saute pan over medium-high heat for about 2 minutes. Add 1
tablespoon of the oil, wait another 10 seconds or so, then swirl to coat
the
pan. You can also melt in some butter for a richer flavor.
Add the Polenta Pieces (you should hear a nice sizzle on contact), and
saute
in a single layer for a good 12 to 15 minutes, loosening and moving them
around every 5 minutes with a metal spatula to keep them from sticking.
They
will crumble somewhat, which is actually desirable, as it makes a crisper
result. Don’t move the pieces any more often than every 5 minutes; letting
them sit over the heat is what gets them crisp. If the polenta appears to
be
sticking, push it to one side, lightly spray the pan with nonstick spray or
add a little more olive oil and resume sauteing until all surfaces are
golden.
When the polenta turns golden, move it over to one side of the pan, and
pour
in a little additional oil. Add the onions, jalapeno, and chile powder, and
saute for 8 to 10 minutes, or until the onions are very soft. Stir in the
garlic, and saute for another 5 minutes.
Push the polenta pieces back into the center, and mix everything together
in
the pan, still over the heat. Gently stir in the corn, tomatoes, and beans,
and cook just until heated through. (Be careful not to break the beans as
you stir. The dish looks nicer if they remain whole.)
Serve hot or warm, with salsa if desired.
Makes 4 to 6 servings.
Polenta Pieces:
1 3/4 cups water
1 teaspoon salt
1 1/2 cups coarse cornmeal, polenta
1 cup cold water
Pour 1 3/4 cups water into a medium-sized saucepan, add the salt, and bring
to a boil. Meanwhile, place the polenta in a bowl with the cold water, and
stir until it is completely moistened.
Turn heat under the boiling water down to a simmer, and spoon in the wet
polenta. Stir with a wooden spoon, and cook over medium-low heat for about
5
to 8 minutes, or until very thick.
Turn the polenta out onto two dinner plates, spreading it into a thin
circle
all the way to the rims of the plates. Let it cool for at least 1 hour. It
will become very firm.
Cut the polenta into cubes or dice, and proceed with the following recipe.
Note: For an even crisper result, let the cut pieces “air out” for about an
hour before frying.
To visit your group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/
1. Chicken and Sausage Ragu
Posted by: “Lynnda”
Chicken and Sausage Ragu
8 oz. dry fettuccine
1 lb. link Italian sausage, cut into 1 inch chunks
1 lb,. boneless skinless chicken thighs, cut into 1 inch chunks
1 cup diced onion
1/4 cup extra virgin olive oil
2 T. minced garlic
2 T. tomato paste
1 t. fennel seed
1/2 t. red pepper flakes
1/2 cup dry red wine
1 can diced tomatoes in juice, 14.5 oz
1 cup low sodium chicken broth
2 T. balsamic vinegar
1 bay leaf
2 oz. cream cheese
Shredded parmesan cheese
Chopped fresh parsley leaves
Bring large pot of water to boil for pasta. Cook pasta as pkg. directs. Drain and set aside. Saut€ ¦é sausage, chicken and onion in oil in large saut€ ¦é pan over medium high heat until browned 5 to 7 minutes. Add garlic, tomato paste, fennel seed and red pepper flakes. Cook until fragrant, 2 to 3 minutes. Deglaze with wine, then stir in tomatoes, broth, vinegar and bay leaf. Bring to boil and simmer to reduce 5 minutes. Stir in cream cheese to finish stirring until melted. Spoon ragu over pasta and garnish with Parmesan cheese and parsley
Source: Cuisine Tonight
________________________________________________________________________
2. Parmesan BAguette
Posted by: “Lynnda”
Parmesan Baguette
1 stick unsalted butter, softened, 8 T
2 t. minced garlic
2 t. minced fresh parsley leaves
1 t. kosher salt
1/4 t. dried oregano leaves
1/4 t. paprika
1 Italian baguette, halved lengthwise
1/2 cup shredded Parmesan cheese
Preheat broiler with oven rack 3 to 4 inches from heating element. Mix butter, garlic, parsley, and seasonings; spread cut sides of baguette with butter mixture and sprinkle with Parmesan. Broil bread, buttered side up, on baking sheet until toasted, 1 to 3 minutes. Remove from oven, then cut into 2 inch pieces.
Source: Cuisine Tonight
________________________________________________________________________
3. Layered Steak Salad with Pickled Vegetables
Posted by: “Lynnda”
Layered Steak Salad with Pickled Vegetables
For the pickled cucumbers:
1/2 cup white wine vinegar
1/4 cup sugar
1 t. kosher salt
1 English cucumber, partially peeled, thinly sliced, about 3 cups
1 1/2 cups thinly sliced red onion
For the Vinaigrette:
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
4 oz. feta cheese, crumbled, 1 cup
2 T. minced shallots
2 T. honey
1 T. Dijon mustard
Juice of 1/2 a lemon
Salt and pepper to taste
For the Steak and Salad:
1 lb. flank steak, sliced
2 T. extra virgin olive oil
Salt and pepper
3 avocados, pitted, peeled, sliced and drizzled with lemon juice
3 fresh tomatoes, sliced
1/2 cup torn fresh basil leaves
3 cups mesclun salad greens
Preheat grill to medium high. Whisk 1/2 cup vinegar, sugar and salt together in a bowl, then add cucumber and onion. Let stand while prepared other ingredients. Blend all ingredients for vinaigrette in a food processor; set aside. Rub steak with oil, season with salt and pepper a grill over direct heat 4 minuets per side form medium rare. Remove from grill, tent with foil, let rest 5 minutes, then thinly slice across the grain. Layer salad with avocados, tomatoes, basil, salad greens vinaigrette and steak slices.
Serves 6
Source: Cuisine Tonight
________________________________________________________________________
4a. Herbed Garlic Bread
Posted by: “Lynnda”
Herbed Garlic Bread
1/2 stick butter, softened, 4 T.
1/4 cup extra virgin olive oil
1/4 cup shredded Parmesan cheese
1 T. minced garlic
Salt and red pepper flakes to taste
1 baguette, ends trimmed, halved lengthwise
2 T. chopped chives
Preheat broiler with rack 3 to 4 inches form heating element. Line a baking sheet with foil. Stir butter, oil, Parmesan, garlic, salt and pepper flakes together in a bowl. Spread butter mixture on cut sides of bread and arrange on prepared baking sheet. Broil until lightly toasted, 1 to 2 minutes. Garnish with chives. Cut bread into slices and serve. Makes 1 baguette
Source: Cuisine Tonight
________________________________________________________________________
5a. Deluxe Breakfast Bake
Posted by: “Rhonda
This is from the Taste of Home website...
~~~~~
Deluxe Breakfast Bake ¦
¦ * 12 Servings
* Prep: 15 min. + chilling Bake: 65 min. + standing
¦
Ingredients
* 1 package (6 ounces) onion and garlic salad croutons
* 2 cups (8 ounces) shredded cheddar cheese
* 1-1/2 cups cubed fully cooked ham
* 4 eggs
* 2-3/4 cups milk, divided
* 3/4 teaspoon ground mustard
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 package (26 ounces) frozen shredded hash brown potatoes, thawed
* 1/2 teaspoon paprika
* 1/4 teaspoon pepper
Directions
* Place croutons in a greased 3-qt. baking dish. Sprinkle with cheese and ham. In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese. Cover and refrigerate overnight.
* Remove from the refrigerator 30 minutes before baking. Combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper.
* Cover and bake at 350 for 30 minutes. Uncover; bake 35-40 minutes longer or until edges are browned. Let stand for 10 minutes before serving. Yield: 12 servings.
Rhonda
________________________________________________________________________
6. Pistachio Cake with Cream Cheese Frosting
Posted by: “ny14467”
Pistachio Cake with Cream Cheese Frosting
1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water
Nut Mix:
1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon
Grease and flour two regular size bread pans or one bundt cake pan. Mix batter mixture with a mixer and set aside.Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture, batter mixture and then nut mixture on top. Bread pans will be about 3/4 full each before baking.Bake at 350 degrees for 45-50 minutes. Check with knife to make sure completely cooked. Let fully cool before removing from pans.
Cream Cheese Frosting
1/2 c. butter
1 small package cream cheese
1 tsp. vanilla
1 lb. confectioners sugar
Combine butter, cream cheese, and vanilla. Beat until smooth.Gradually add the sugar, while beating well.If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.
________________________________________________________________________
7. ENCHILADAS ACAPULCO
Posted by: “ny14467”
ENCHILADAS ACAPULCO
1 1/2 lb. hamburger
1 c. tomato soup
3/4 c. chopped green pepper
1 can kidney beans
3/4 lb. cubed Mexican Velveeta cheese
10 tortillas
Brown and drain hamburger. Add soup and peppers. Simmer 5 minutes. Add beans and 1/2 pound cheese. Heat until cheese melts. Fill and roll tortillas. Place in greased 9x13 pan. Pour remaining sauce over tortillas. Bake at 350 degrees for 20-25 minutes. Top with remaining cheese and bake 5 minutes longer. Serve with lettuce, tomato, sour cream etc.
________________________________________________________________________
8a. Canned Biscuit Dough Donuts and Holes
Posted by: “Rhonda
This is from the Food Network website...
~~~~~
Canned Biscuit Dough Donuts and Holes
Recipe courtesy Paula Deen
Show: Paula’s Home CookingEpisode: Barbecue Bonanza
* Cook Time:
2 min
* Level:
Easy
* Yield:
16 to 20 servings
Ingredients
* Peanut oil, for frying
* 1 teaspoon ground cinnamon
* 1/4 cup sugar
Icings:
* 2 cups confectioners’ sugar, divided
* 5 tablespoons milk, divided
* 1 teaspoon vanilla extract
* 1/4 cup cocoa powder
* 2 cans large buttermilk biscuits
* Colored sprinkles
* Chocolate sprinkles
Directions
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners’ sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
Rhonda
________________________________________________________________________
9a. Sawmill Gravy
Posted by: “Rhonda
This is from the Food Network website...
~~~~~
Sawmill Gravy
Recipe courtesy Alton Brown
Show: Good EatsEpisode: Gravy Confidential
* Cook Time:
20 min
* Level:
Easy
* Yield:
2 1/2 cups gravy
Ingredients
* 1 pound bulk breakfast sausage
* 1/4 cup flour
* 2 cups milk
* Salt and pepper to taste
Directions
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that’s where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
________________________________________________________________________
10. Candied chicken Wings
Posted by: “Pam
CANDIED CHICKEN WINGS
? 3 lbs. chicken wings
Place in foil-lined shallow baking pan. Sprinkle with salt, pepper and paprika.
SAUCE:
? 1/3 c. honey
? 1/4 c. soy sauce
? 4 tbsp. brown sugar
? 1 clove garlic, crushed
? 1/4 c. catsup
Pour sauce over chicken wings. Bake uncovered at 350 degrees for 45 minutes. Baste every 15 minutes.
________________________________________________________________________
11. Artichoke Chicken
Posted by: “Lynnda”
Artichoke Chicken
4 boneless skinless chicken breasts, seasoned with salt and pepper
1/4 cup flour
2 T. extra virgin olive oil
1 box frozen artichoke hearts, thawed and halved, 9 oz
1 cup dry white wine OR chicken broth
1/4 cup honey
1 T. white wine vinegar
2 T. unsalted butter
1/4 cup chopped fresh parsley
Salt and pepper to taste
Dust chicken breasts with flour. Saut€ ¦é in oil in large nonstick skillet over medium high heat until brown, about 3 minutes per side. Add artichokes and saut€ ¦é until edges are golden, 2 minutes. Whisk wine, honey, and vinegar together, then pour over chicken. Simmer 3 minutes to reduce slightly. Stir in butter, then add parsley. Season before serving.
Serves 4
Source: Cuisine at Home
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12. Parmesan Orzo
Posted by: “Lynnda”
Parmesan Orzo
1 cup dry orzo pasta
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt to taste
Chopped fresh parsley leaves
Bring pot of salted water to a boil for the orzo. Cook pasta as pkg. directs. Drain. Return pasta to pot and stir in cream and Parmesan Cook until thick, about 1 minute, then season with salt. Garnish with parsley. Makes 2 1/2 cups.
Source: Cuisine Tonight
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13a. Healthy Apple Bread Pudding
Posted by: “Sandy
Healthy Apple Bread Pudding
8 to 9 pieces of your favorite bread
4 Tbs butter
3 Golden Delicious apples
2 Tbs lemon juice
1 Tbs grated lemon rind
1/4 to 1/2 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
1/2 golden raisins
1/2 cup walnuts (optional)
Spread bread with butter and toast both sides
under a broiler. Cut bread into chunks. Place
all ingredients in the slow cooker except
walnuts. The amount of honey should be
determined by tartness of apples. Set slow
cooker on LOW and allow to cook for 5 to 6
hours. If possible, gently stir halfway through
cooking process. If desired, stir in walnuts
just before serving.
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15. BBQ Chicken Tortilla Pizza
Posted by: “Lynnda”
BBQ Chicken Tortilla Pizza
1 lb. boneless skinless chicken breast, thinly sliced, seasoned with salt and pepper
2 T. olive oil
1/3 cup purchased barbecue sauce
1 T. balsamic vinegar
Juice of 1/2 lime
4 burrito size flour tortillas, 10 inch size
12 oz fresh mozzarella, sliced
1 cup diced Roma tomatoes
1/2 cup thinly sliced red onion
Diced jalapeno chile pepper to taste
Chopped fresh cilantro leaves
Preheat broiler with oven rack 3 to 4 inch from heating element. Coat back of baking sheet with nonstick spray. Saut é chicken in oil in large saut é pan over medium high heat until cooked through, 7 to 8 minutes. Stir in barbecue sauce, vinegar, and lime juice. Cook until thickened, 2 minutes. Remove from heat. Brown tortillas one at a time over high heat in nonstick skillet that’s been coated with nonstick spray. Cook on both sides until crisp. Transfer 2 tortillas to the prepared baking sheet. Top each with 1/4 of the mozzarella, chicken, tomato, onion and jalape ño. Broil pizzas 2 to 3 minutes, watching closely so they don’t burn. Remove from oven and transfer pizzas to a cutting board. Garnish with cilantro. Prepare remaining tortillas; top and bake in same manner. Cut pizzas into wedges. Makes 4 pizzas
Source: Cuisine Tonight
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16. Herbed Buttermilk Romaine Salad
Posted by: “Lynnda”
Herbed Buttermilk Romaine Salad
1/2 cup buttermilk
2 T. sour cream
2 T. cider vinegar
1 T. honey
1 T. each chopped fresh parsley leaves and chives
Salt and cayenne pepper to taste
1 bag chopped romaine lettuce, 10 oz
Whisk buttermilk, sour cream, vinegar, honey, herbs, salt and cayenne together in a bowl. Toss with romaine to coat.
Source; Cuisine Tonight
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17. Spicy Cheese Sauce
Posted by: “Lynnda”
Spicy Cheese Sauce
1 cup heavy cream
1 1/2 cups shredded part skim mozzarella cheese
Salt, cayenne pepper and black pepper to taste
Heat cream in pan over medium low heat. Add cheese and let stand several minutes without stirring to melt the cheese. Stir in seasonings until blended. keep warm over low heat until ready to serve. This sauce makes an excellent dip on its own. Serve with warm tortilla chips for a quick snack or side dish.
Source: Cuisine Tonight
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18. Pork Chops with Blueberry Sauce
Posted by: “Lynnda”
Pork Chops with Blueberry Sauce
4 boneless pork chops, 1/2 inch thick, halved crosswise, seasoned with salt and pepper, 1 lb
2 T. extra virgin olive oil
1 T. minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup low sodium beef broth
1 T. balsamic vinegar
1 T. brown sugar
1 T. unsalted butter
Salt and pepper to taste
Chopped fresh parsley leaves
Lemon wedges
Saut é pork chops in oil in large saut é pan over medium high heat for 2 minutes per side. Transfer chops to a plate and keep warm; return pan to burner. Add shallot and saut é 30 seconds, stirring constantly. Deglaze with wine and simmer until nearly evaporated. Stir in blueberries, broth, vinegar, and brown sugar; bring to a boil, reduce heat to medium and simmer until blueberries begin to burst and sauce thickens. 2 to 3 minutes. Off heat, stir in butter and season with salt and pepper. To serve, place a mound of sweet potatoes (recipe follows), on each plate. spoon some sauce over the potatoes then top with pork chops. Garnish with parsley and lemons.
Serves 4
Mashed Sweet Potatoes:
2 lbs. sweet potatoes, peeled, diced, 7 cups
3 T. unsalted butter
Juice of 1/2 lemon
Salt and pepper to taste
Bring a pot of salted water to a boil. Add sweet potatoes and cook until tender, 10 to 12 minutes. Drain, return potatoes to pot and dry briefly over medium heat, stirring constantly. Mash with butter and lemon juice using a potato masher or electric mixer. Season with salt and pepper.
Source: Cuisine Tonight
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19. HUNGRY MAN CASSEROLE
Posted by: “ny14467”
HUNGRY MAN CASSEROLE
2 c. cooked diced chicken
2 c. noodles, cooked
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. chopped onion
2 c. grated mild cheddar cheese
1 tsp. Salt
1 can mushrooms
Preheat oven to 350 degrees. Mix together all ingredients. Spoon into a 9 x 13 inch baking dish and bake for 45 minutes, until heated through.
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21. Tomato Plant (TIP)-—& Black Bean and Beef (Tacos)
Posted by: “Russie
BLACK BEAN AND BEEF TACOS
Saute 1 pound ground beef and a chopped onion until cooked through. Add a can of drained black beans, 1 cup frozen corn and taco seasoning, heat through. (SERVE)-—In taco shells with salsa, grated cheese and avocado...
SAFEGUARD TOMATO PLANTS NATURALLY
Birds already snacking on your tomato seedlings, you are worried the plants might not make it to summer. Skip the chemicals and hang unbreakable red holiday ornaments on the plants. The birds will mistake them for food, and after a few day of pecking at hard bulbs rather than juicy fruit, they will fly away for good...
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22. Magnificent Macaroons (Cookies)-—w/ Fruit & Nuts
Posted by: “Russie
MAGNIFICENT MACAROONS COOKIES
Whisk 2 egg whites with 1/2 tsp salt in a bowl until stiff peaks form. Fold in 14 oz bag shredded sweetened coconut and 3/4 cup sweetened condensed milk. Stir in 1 1/2 cups chocolate chips, nuts, or dried fruit, (make any combination of these ingredients you like) then scoop 2” balls onto parchment lined baking sheets.
(Bake at 300 degrees) 25 min. or until golden. You can store cookies in an airtight container for up to one week.
NOT SURE HOW MANY COOKIES THIS MAKES...
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23. (Slow Cooker) Moroccan Lamb Shanks
Posted by: “Russie
MOROCCAN LAMB SHANKS
2 cans 15.5 oz each chickpeas (garbanzo beans), rinsed
1 cup each pitted prunes and dried apricot halves
1 cup finely chopped onion
1 tbs minced garlic
1 cup chicken broth
1/4 cup orange juice
1 tbs grated orange peel
1/2 tsp each salt, cinnamon, cumin and ginger
4 lamb shanks
Mix all ingredients except lamb in an (slow cooker). Add lamb, spoon some mixture over shanks. Cover cooker and cook on low 10 hours or until lamb is very tender.
*Remove lamb to serving plates, spoon out chickpeas and fruit and add to plates. Pour liquid into a bowl, skim off fat and pour juices into a gravy boat. (SERVE) with the lamb, garnish with toasted sliced almonds and chopped parsley.
MAKES 4 SERVINGS OF LAMB...
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24. Vanilla Mousse (Cheesecake)-—w/ Nilla Wafers
Posted by: “Russie
VANILLA MOUSSE CHEESECAKE
40 Nilla Wafers, crushed
3 tbs butter, melted
4 pkgs 8 oz each cream cheese, softened
1 cup sugar
1 tbs + 1 tsp vanilla
3 eggs
8 oz tub whipped topping, thawed
(Heat oven to 325 degrees). Mix wafer crumbs and butter, press onto bottom of 9” springform pan. Beat 3 pkgs cream cheese, 3/4 cup sugar and 1 tbs vanilla until blended. Add eggs, mixing until blended. Pour over crust.
*(Bake 55 min.) or until center is almost set. Run knife around rim of pan to loosen cake, cool completely in pan. Beat remaining cream cheese, sugar and vanilla in a bowl until blended.
*Whisk in whipped topping, spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. (GARNISH) with berries, if desired.
MAKES 16 SERVINGS OF CHEESECAKE...
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25. Garden (Risotto)-—w/ Rice & Veggies
Posted by: “Russie
GARDEN RISOTTO
1/3 cup soft goat cheese
1 3/4 cups snow peas, stems trimmed, coarsely chopped
1/3 cup white wine
1/2 tsp kosher salt
1 cup arborio rice
1 small onion, finely chopped
1 1/2 tbs olive oil
3 cups low sodium chicken broth
6 oz bag baby spinach
Pulse the spinach in a food processor until very finely chopped, set aside. In a saucepan, heat broth and 1/2 cup water and leave over low heat. Heat oil in a saucepan. Add onion and saute until soft.
*Add rice and salt, stir to coat rice with oil. Stir in wine and cook until absorbed. Add 3/4 cup broth and stir constantly, until broth is absorbed. Continue adding broth, 3/4 cup at a time, stirring, let rice absorb broth before adding it again. (Risotto should be simmering as you stir).
*With the last addition of broth, stir in the spinach, peas and cheese until cheese is melted. (SERVE) immediately with extra cheese.
MAKES 4 SERVINGS OF GARDEN RISOTTO...
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
we may need broom makers and supplies if we can’t get them from China... Ah, more interests than time...<<<
Must you keep making tools to work with?
LOL, my broom corn did not grow.
20 Things You Will Need to Survive When the Economy Collapses and the Next Great Depression Begins<<<
Good list of needed items.
True. I have a long list of recipes to try and as I keep adding to it, I think they’ll outlive me ;)<<<
You can imagine the list that I have collected over the years.
LOL, I wised up, when my nephew and niece came last month for a visit, she mentioned that she was part Italian and loved Italian cooking.........so I gave her my cookbooks for Italian food and my pressure cooker so she can start canning.
No, she was not hinting, rather I was digging for her real interests, for my nephew, it was easy, I helped raise him.
It has been a scary month already for me, first Diana had to pass her breast tests and be clear of cancer, then all last week Annie was in the hospital, she is a kidney transplant recipient and has a hip replacement, at 35 years old.
They live near Phoenix, got the flu and couldn’t get rid of it, Kendall said his doctor said it was the worst flu he had ever seen.
It affected Annie’s system and caused it to start rejecting the transplanted kidney.
She was better and they sent her home on Wednesday.
If you would put her on your prayer lists, she needs all we can send up for her.
She is the kind of person, that when she found out Kendall was coming up, she called, I warned her that I could no longer cook for them as I had always done in the past, so she said “don’t worry” and cooked all night, came and filled my refrigerator and left all kinds of good things she had tucked away in her freezer.............and promised to come back and do it again.
LOL, so I am passing on my unfinished projects to Annie, in the cooking dept, she is not interested in crafts.
Weekly Gardening Thread – 2010 Vol. 15 May 14
Free Republic | 5-14-2010 | Red_Devil 232
Posted on Friday, May 14, 2010 5:01:13 AM by Red_Devil 232
http://www.freerepublic.com/focus/f-chat/2513377/posts
Be sure to check the last couple of pages on our thread, for I have posted several interesting gardening posts...granny
>>>Must you keep making tools to work with?<<<
LOL, Just remember - Ag. Engineering background and interests.
Another project is to replicate this: (which I can build much cheaper than their price)
http://backtotheland.com/html/wheat_thrasher.html
Of course I want to make improvements - Want to place a winnower on the side powered by flywheel fan run by the same foot treadle. Then you could thrash and remove the chaff all in one operation... 8-)
What a kind, sweet person! I’m keeping her in my prayers. She’s so young to have such serious problems.
I’m also glad to hear that you and PurrBaby will be eating good for a while!
WHO Updates International H1N1 Flu Situation
Fri, 14 May 2010 13:00:00 -0500
As of 9 May, worldwide more than 214 countries and overseas territories or communities have reported laboratory confirmed cases of pandemic influenza H1N1 2009, including over 18036 deaths.
For more information on H1N1 situation, please visit www.Flu.gov
Twitter logo Follow Flu.gov on Twitter
SACBEE.COM BREAKING NEWS ALERT
Schwarzenegger budget would eliminate welfare
Gov. Arnold Schwarzenegger asked lawmakers today to eliminate the state’s welfare program starting in October and dramatically scale back in-home care for elderly and disabled as part of his May budget revision to close a $19.1 billion deficit.
Read More
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