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Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]
Frugal Dad .com ^ | July 23, 2009 | Frugal Dad

Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny

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Crock Pot Pork Chops with Tomatoes and Vegetables – johanna
January 28th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy. It is the end of the month so the pantry and refrigerator are pretty bare, leaving me with not much to work with. The recipe I decided to try comes from a group I joined over on Cafe Mom, all about crock pot cooking.

It reminded me of the chicken cacciatore my mom used to make. The chops were delicately tender and juicy. The ketchup was a little much. Maybe next time omit the ketchup and perhaps substitute a small amount of paste or puree. I only used 1 large onion, half the green pepper and diced tomatoes. We skipped the rice and ate ours with steamed veggies flavored with butter and garlic.

Source: “Yummy Chops”
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Salt and pepper pork chops if desired.
Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours.
Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.
Serve over rice.

Technorati Tags: BBQ, cafe mom, crock pot recipes, fun family food, pork chops, tomatoes


Broccoli Beef Stir-Fry – johanna
January 24th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is my favorite recipe for broccoli beef. I like to eat it on a bed of cabbage or lettuce. The kids like with Chinese noodles.

3 tbsp soy sauce
1/4 cup beef broth
1 tbsp rice vinegar
1 tbsp sugar
3 cloves garlic , minced
1/4 tsp ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
Canola oil
1 tbsp cornstarch
1 head broccoli, stems trimmed, peeled, and cut, florets separated into bite-size pieces
1 carrot, cut in thin strips
1/2 cup plus 3 tbsp water
Coarse salt

In a small bowl, mix soy sauce, broth, vinegar, sugar, garlic, and pepper. Place meat in a bowl or Ziploc bag; add marinade. Let sit for 10-15 minutes.

Heat 1 tablespoon oil in a nonstick skillet over high heat. Reserving marinade, cook meat in two batches until lightly browned, turning once, about 2-3 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch. Remove from pan.

In the same skillet, toss broccoli and carrots in 1 teaspoon oil over high heat until crisp. Add remaining 3 tablespoons water; cook until broccoli and carrots are tender but still have a bite, 6 to 8 minutes.
Stir in marinade, cook until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper.

Variations:
For a little kick add red pepper flakes or chopped red chili pepper.
Sometimes I like to sprinkle the dish with toasted sesame seeds.

Technorati Tags: beef recipes, Broccoli Beef stir-fry, BUDGET MEALS, fun family food, quick meals for kids, RECIPES - Main Dish


Chili Chicken and Vegetable Soup – johanna
January 16th, 2009 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

A simple soup full of flavor.

2 tbsp butter
1 onion, chopped
Salt and Pepper
1 tbsp chili powder
1 baking potato, peeled and chopped
4 cups chicken broth
1 (16 oz) bag frozen corn kernels
2 cups shredded chicken
1 (10 oz) bag frozen green beans
Sour cream, for serving, optional

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Variations:
Peas
Black beans, white beans or kidney beans
Leave out the chili powder

Technorati Tags: BUDGET MEALS, Chili Chicken and vegetable soup, fun family food, meals under 10$


Chicken with Mushrooms and Peas – johanna
January 15th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Mushrooms add such a nice rich flavor to the simplest of dishes.

Source: Christina Stanley Salerno (Everyday with Rachael Ray Magazine)
8 Chicken Thighs
2 tbsp olive oil
1 tsp fresh thyme
Salt and pepper
8 oz mushrooms, halved
1 onion, coarsely chopped
1 (10 oz) package frozen peas

Position a rack in the upper third of the oven and preheat to 400 degrees. On a rimmed baking sheet, toss the chicken with 1 tbsp oil, thyme and 1/2 tsp salt and pepper; roast for 20 minutes.

Meanwhile, in a medium bowl, combine the mushrooms, onions, peas and the remaining 1 tbsp oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

Variations:
Brussels sprouts- simmer for 8 minutes prior to roasting.
Asparagus

Technorati Tags: BUDGET MEALS, Chicken with mushrooms and peas, fun family food, meals under 10$


Baked Tostadas Salsa Verde – johanna
January 14th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I made a few changes to this one. I am not a fan of green salsa so I leave it out. I also use a blend of shredded Monterrey Jack and cheddar cheese.

4 (6-inch) flour tortillas
3 ounces (3/4 cup) shredded pepper jack cheese
2 1/2 cup (10 oz) shredded chicken
1 cup green salsa, plus more for serving
1/4 cup plus 2 tbsp chopped cilantro
1/4 tsp ground cumin
1 cup shredded iceburg lettuce
3 plum tomatoes, diced
1/4 cup sour cream, optional

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8-10 minutes.

Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

Top with lettuce, tomato and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa.

Technorati Tags: BUDGET MEALS, fast and easy dinner ideas, fun family food, meals under 10$, salsa verde, tostadas


Making Homemade Hot Pockets – johanna
January 7th, 2009 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Snacks

I tend to avoid anything prepacked because of all the unknown and extra ingredients. However, sometimes it is nice to have a snack or lunch that is quick and ready to go. This recipe was sent to me by my sister Allison. These little ham and cheese pies brought back memories of a family who lived down the street from the house I grew up in. I remember watching the mom roll the dough, add the ham and cheese on one side, fold the other side over and using a fork she pressed the edges closed to seal it. Those pies were so good we burnt our fingers trying to eat them straight out of the oven.

The day I made these I discovered I did not have any all-purpose flour on hand. Instead I used white wheat and instant yeast, which I mixed right into the flour. The dough was very wet and hard to work with so I let the dough rise for an hour. My sister later told me it was not necessary. But it was much easier to work with. She agreed that the dough was very sticky but a little flour sprinkled on the board was enough to allow her to cut the dough. I cut rectangles the size of a hot pocket then rolled the dough to double the size. The result is as my sister put it, “a crispy pocket on the outside and a “grilled cheese sandwich” on the inside. Makes 8 to 10 pockets.

Source: Ehow
2 pkg. yeast
1 cup warm water (110 degrees)
2 cup buttermilk
3/4 cup oil
1/4 cup sugar
6 cup flour
1 tsp baking powder
1 tbsp salt
3/4 tsp soda
slices of cheese
slices of ham

Mix yeast and warm water. Let sit for five minutes. If yeast does not bubble up throw it out and start over.
In a bowl combine the buttermilk, oil and sugar. Add yeast mixture.

In a large bowl sift together 2 cups flour, baking powder, salt and soda. Mix in remaining flour. Knead until smooth. Roll out a little thinner than biscuits. Cut with a large biscuit cutter. Add ham and cheese slices. Fold over and bake at 400 degrees until golden brown.

Freezing:
After the hot pockets have cooled, place in a freezer bag. To cook, remove from the freezer and place in the microwave for 1 minute at a time until heated through.

Technorati Tags: biscuit hot pockets, BUDGET MEALS, fun family food, how to make hot pockets, meals on the go, quick snacks


Hamburger Stroganoff – johanna
December 28th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe comes from my Grandmother Lois Jepson.

1/2 c minced onion
1 clove garlic, minced
1/4 c butter
1 lb ground beef
2 tbsp flour
2 tsp salt
1/2Â tsp pepper
1 lb fresh mushrooms, sliced or 1 (8 oz) can sliced
1 can (10 1/2Â oz) cream of chicken soup, undiluted
1 c sour cream
Parsley

Saute onion and garlic in butter over moderate heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 min, stir in soup. Simmer uncovered 10 min. Stir in sour cream. Heat through. Serve over noodles, rice or baked potato.

Technorati Tags: BUDGET MEALS, fun family food, hamburger stroganoff, quick and easy meals


The Columbia Restaurant Black Bean Soup – johanna
December 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Growing up, the Columbia Restaurant in Ybor City was one of our favorite places to eat when visiting Tampa. The Cuban sandwiches were to die for and the black bean soup was just as amazing. I have since concocted my own version adapted from the back of a bag of black beans. It is tasty and most importantly Stephen and the kids love it. Still, it is not the Columbia. My mom is town for Christmas and black beans and rice were on the menu. On a whim we started searching the internet for a Columbia black bean soup imitation. I never thought the restaurant would post their most prize recipe on their site along with a few other favorites on their website. Lucy us.

This is a soup that is served over rice. With my own version I puree the soup slightly to get a thick consistency. That is not necessary with the Columbia’s version as the rice soaks up much of the liquid. I simmered the beans for about an hour before I added the other ingredients. Estimated time is probably 1 1/2 to 2 hours complete cooking time.

1 pound black beans
3 quarts water
1 ounce (2 tbsp) olive oil
1/2 ounce (1 tbsp) garlic
1 1/2 ounce (3 tbsp) chopped onion
1 ounce (2 tbsp) green pepper,
1/2 ounce (1 tbsp) salt
1/8 teaspoon cumin
1/4 teaspoon oregano
1/4 ounce (1 tbsp + 1/2 tsp) sugar
1/4 teaspoon pepper

Soak beans in water overnight in a 4-quart pot.
Bring beans to a boil in the pot, using the same liquid that beans were soaked with and then simmer.
Heat oil and then brown garlic in a pan
Puree onion and peppers, then add puree mixture to oil and garlic in pan, sauté for 4 minutes. Then add mixture to the beans simmering in the pot.
Add salt, cumin, oregano, sugar and pepper to the mixture in pot.
Stir, simmer until beans are tender. cuisine

Technorati Tags: black bean soup, Columbia Restaurant, cuban sandwich, fun family food, spanish cuisine


Stone Soup: The Basics of Making Soups – johanna
November 30th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

My sister recently sent an email with a recipe she created using ingredients from her pantry. It just so happened “stone soup” was on our menu that night. So, it got me thinking about how easy it is to whip up a simple, good for you, quick pot of soup.

Mason and I read the book Stone Soup last week at school. The premise of the book is a weary traveler stopped at the home of an old woman asking her for food. She snobbishly turned him away telling him she did not have any food in the house or garden. Before she could close the door he asked her for a stone from her yard. Confused she questioned him why would he want a stone. He told her to make stone soup. Intrigued the old woman obliged him with a pot and as the story goes on she offered him the vegetables needed to make the soup fit for a king. Like the stone soup in the story every soup starts with a base of water with vegetables or meat for flavoring.

Stock can be made up of chicken, vegetable or beef broths. It can be creamy, with flour or cream. A tomato base comprised of bits of tomato or tomato puree. Soups may also be thick or thin. The flavoring comes from a variety of herbs, seasonings, vegetables and fats from meat or butter.

* A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. 1/4 teaspoon of a dried herb for a recipe that serves 4.

Allison’s Pantry Taco Style Soup:
Canned Goods- kidney beans, corn, carrots, french cut green beans, tomato sauce and diced tomatoes.
Add to browned meat with garlic and onions. Add taco seasoning and top with sour cream and cheese.

This is my clean out the refrigerator and pantry version of Minestrone Soup:
1 tbsp oil
1/2 cup bell pepper
1 cup Brussels sprouts, halved
1 carrot, sliced
2 celery stalks, chopped
2 oz Italian sausage or panchetta
1 cup onions
4 cloves garlic
1/2 cup fresh parsley
1 tbsp fresh basil
salt and pepper to taste
5 cups broth, beef or chicken
2 cans diced tomatoes, puree one or both cans
1 can garbanzo beans

Heat oil in a pot; add peppers, brussels sprouts, celery and carrots. Let brown slightly then remove. Add sausage onions and garlic. Cook until sausage is no longer pink. Add the parsley and basil. Toss.
Add broth, salt, pepper and tomatoes. Simmer 30-45 minutes until vegetables are tender. Add the garbanzo beans. Simmer 5 minutes. To serve, top with Parmesan cheese.

Technorati Tags: BUDGET MEALS, eating on a budget, Minestroni, taco soup


Fall Pork Chop Vegetable Stew with Left Over Fiesta Rice – johanna
November 22nd, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Last night’s menu consisted of fiesta rice and fajitas. The rice I learned to make from a girl I met in Texas. I added the cumin. I did not know what exactly I was going to make for dinner tonight but I had a hankering for pork chops and tomatoes. For the rice I only used the juice from a can of diced tomatoes. So this dish was a great way to use the left over tomatoes and rice.

Fiesta Rice:
1 tbsp oil
1/2 cup onion, chopped really small but not minced
2 cloves garlic
1 cup rice
1/2 tsp cumin
salt and pepper
2 cups broth, beef or chicken
1/2 cup diced tomatos or juice from the tomatoes

Heat the oil in a small pot. Add the onions and garlic; cook over medium low heat until translucent. Add the rice; cook until rice becomes lightly browned and puffier, about 5 mins. Add the tomato juice and broth. Season with salt and pepper and cumin. Bring to a boil. Turn the heat down to low and simmer until rice is tender, about 30 minutes.

Pork Chop Vegetable Stew:
2 pork chops, cut into bite sized pieces
salt and pepper
1/2 flour
1 cup onion, chopped
2 celery stalks, chopped
1 large sweet potato, chopped into bite sized pieces
1 (14.5 oz) can diced tomatoes
1 cup broth, beef or chicken
2 cloves garlic, minced
Salt and Pepper

Toss the pork in the flour to coat. Heat 1 tbsp oil in a pan. Add meat in batches only browning the outside to seal the flour. Remove from pan. Add the potatoes and brown slightly. Add the celery, onions, garlic, broth, tomatoes and meat. Season with salt and pepper. Cover and simmer until the potatoes are tender and the meat is cooked through, about 40 minutes.
To serve, spoon some rice into a bowl and top with the stew.

Technorati Tags: BUDGET MEALS, fall soups, fun family food, pork chops, pork chops and tomatoes, soups, stew, two meals from one recipes, winter stews


1,001 posted on 08/12/2009 2:05:28 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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My Grandmother’s Porcupines - Rice Meatballs – johanna
November 21st, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is my Grandmother’s recipe for Porcupines. Porcupines are basically meatballs with rice mixed in them. They make a delightful dish served with roasted veggies. I did have to make a few changes. Naturally I changed the shortening to canola oil and I subbed garlic powder in place of the garlic salt to cut down on the sodium. Salt can always be added later if needed.

1/2 lb ground beef
1/4 cup uncooked rice
1/2 cup milk or water
2 tbsp chopped onion
1/3 tsp garlic salt
1/2 tsp salt
dash of pepper
1/4 tsp celery salt
1 can (8 oz) tomato sauce
1/2 c water
1 1/2 tsp Worcestershire sauce
1 tbsp shortening

Mix beef, rice, milk, onion and seasonings. Form into four balls. Fry in melted shortening, turning to brown (not crusty). Add tomato sauce, water and Worcestershire. Mix, cover and simmer 45 min over low heat.

Technorati Tags: BUDGET MEALS, fun family food, great depression recipes, mealballs, porcupine meatballs, rice


Huevos Rancheros and Tortillas – johanna
November 20th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

My interest in this recipe stems from a memory I have of a woman in Texas who taught me how to make tortillas. No matter how hard I tried my tortillas never came out as perfect as hers did. Of course she made them all by hand including measuring the ingredients. So a handful of baking powder to her was not the same as my handful. She also taught me how to make a dish called “the poor man s breakfast . It consisted of tortillas torn into bite sized pieces, scrambled eggs, cheese and salsa. Juanita s salsa was so hot, when she was a girl her father would tell her Juanita, your salsa is so hot it would make the devil fart. I always got a laugh out of that.

I think the egg was an interesting addition. I have never understood using oil to heat the tortillas. It must be a Tex-Mex thing because I do not recall any of my Hispanic friends heating their tortillas in oil. Usually they placed them in the oven, on a gas burner or cast iron pan to warm. So I omitted the oil part. I warmed the tortillas on low to medium heat until brown as the recipe states; turning the tortillas over while the whites were still clear; Because the bottom of the tortilla was already turning brown before the egg was set. After they were done the tortillas were very crispy, more like a tostada. The next one I made I added the cheese and egg immediately after I placed the tortilla in the pan. As with the first set I made, I flipped the tortilla over while the egg was still somewhat clear to avoid burning the bottom. The second was turned out softer. My daughter who loves tacos preferred the softer version while my son ate a crispier tortilla nacho style.

Tortillas
Shredded cheese
Eggs

Toppings:
Black Beans
Chopped tomatoes
Sour Cream
Avocados
Salsa
Onions
Jalapenos

Heat a corn tortilla in a non-stick pan with a little oil. When it’s brown, flip it over. Sprinkle some shredded cheese on the tortilla, then carefully crack an egg on top. When it’s about half-way set, flip it over (again, be careful). When the egg is cooked, flip it back over onto a plate. Decorate with black beans, chopped tomatoes, onions, jalapeños, salsa, avocado & sour cream.

Source: Smitten Kitchen

Variations:
You could always scramble the eggs first, throw everything on the tortilla and stick it under the broiler.

Technorati Tags: black beans, cheap recipes, eggs, fun family food, mexican recipes, quick recipes, tortillas


Asian Noodle Stir-Fry – johanna
November 16th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Asian noodle stir-fry is one of several inexpensive recipes I came up with using Top Ramen. It is definitely a recipe that can be played around with. Omit the Top Ramen for rice and chicken broth. The broth in the recipe is made with pasta water and the season packet. Sometimes I eat mine on a bed of steamed cabbage instead of noodles.

1 tbsp oil
2 cups chopped chicken or beef
two pkgs top ramen
1 cup broth,
1 small onion, sliced
1 cup broccoli chopped
1 carrot, chopped jullian
1 celery stick, chopped
1 clove garlic, chopped
1 tbsp cornstarch
2 tbsp soy sauce

Boil noodles. Use one cup of the pasta water and one season packet to make the broth.
Combine cornstarch and 3 tbsp broth.
Cook meat in oil and soy sauce. Remove. Saute veggies in butter. Add broth and cornstarch mixture. Add meat and noodles.

Technorati Tags: asian stir-fry, broccoli beef, BUDGET MEALS, fast easy recipes, fun family foods, recipes for kids, vegetable stir-fry


Green Beans with Pearl Onions and Garlic – johanna
November 12th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

This recipe is adapted after a dish I had at a friend’s house when I was living in Texas. I do not have exact measurements though, so I am guessing here.

1 tbsp Olive oil
2 cups Green beans
1/2 cup Pearl Onions or sliced red onion
2-3 cloves Garlic, chopped
Salt & Pepper, to taste
1/2 tsp Sugar

Heat the oil in a pan. Add the green beans, onions, garlic, salt, pepper and sugar. Saute until the beans and onions are tender or caramelized. Which ever is preferred.

Technorati Tags: easy recipes, green beans, holiday meals, italian greens beans, side dishes, thanksgiving dinner


Roasted Apple Pork Chops With A Balsalmic Vinegar Glaze – johanna
November 11th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I think I found this recipe in an Everyday Food issue. My first thought was “balsalmic vinegar and maple syrup? What an interesting combination.” It turned out to be amazing. Well maybe not amazing but pretty darn good. I use 2-4 cutlets and reduce the time.

I love the show Hells Kitchen. My friends look at me like I am crazy but they like “Dancing With the Stars”. I have picked up many helpful cooking tips from watching Hells Kitchen. The most important being, meat continues to cook as it rests. To avoid dry pork chops I watch them closely cooking them until they are just done. I take them out and cover them with tin foil for about 5 minutes.

1/4 c Balsalmic Vinegar
1 tbsp maple syrup

2 pork tenderloins (12 oz each)
2-3 apples, cut into wedges
1 large red onion, cut into wedges
1 tbsp olive oil
salt/pepper

Preheat oven to 450.
Glaze: In a sauce pan bring vinegar and syrup to a boil over high heat. Cook, stirring occasionally, until sauce is reduced to 1/4 cup. Remove from heat. Reserve 1 tbsp.

Place apples and onions on a baking sheet. Drizzle with oil, and toss to coat. Season with salt and pepper. Arrange in a single layer. Roast about 15 minutes, until golden. Remove from oven and toss.
Meanwhile, place pork chops in a baking dish lined with foil. Season with salt and pepper. Brush with glaze from sauce pan.

Return apples/onions to the oven on a rack in the bottom 1/3 of the oven. Place pork on a rack in the top 1/3 of oven. Roast 10 minutes. Remove pork and brush with remaining glaze. Roast until cooked through and apples are tender, about 10 minutes more. Serve with apples and onions.

Technorati Tags: apple pork chops, balsalmic maple glaze, fun family food, healthy recipes, pork tenderlion, RECIPES, simple dinner recipes


Spicy Artichoke Spaghetti and Lemon Artichoke Pasta – johanna
October 17th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I bought four pounds of tomatoes last weekend at the U-Pick farm and after debating whether I should make tomato sauce to can or use them up, the Artichoke Spaghetti won me over. The story behind this recipe is one of love, deceit and a drive to conquer what is within reach.

The recipe comes from a chef at the New York City Four Seasons restaurant. The first time I replicated the dish, the flavors and texture were comparable to the original tasting. However, subsequent attempts have lead to, too much heat or not enough. It is important to note that the tomatoes in this recipe must be fresh and preferably garden grown for the maximum flavor. Avoid canned tomatoes, as they produce a watery sauce. The skins can be left on the tomatoes, but make certain to de-seed them or the sauce will become to watery and bland (if cooking for kids this is a good thing). This recipe produces a thick chunky sauce with a nice heat.

Scroll down for a faster pantry friendly version without the heat.

Cooking Time: 2 hours
4 pounds fresh tomatoes, peeled, seeded and chopped
2 c onions, coarsely chopped
1/2 c extra virgin olive oil
1/2 c fresh parsley (or 1/2 c dry)
4 cloves garlic
1 small red chili pepper (or 1/2 tsp crushed red pepper)
1 tsp salt
1/2 tbsp fresh oregano
1 tsp black pepper
1/4 c fresh basil
2 (6-oz) jars marinated artichoke hearts
4 pounds pasta

Put chopped tomatoes in a large pot on medium heat. In a large skillet, heat oil; saute onions, garlic and spices, EXCEPT SALT. Add mixture to tomatoes. Add salt. Simmer 1 hour. Stir often.
Take the artichoke hearts out of the jars, put in a cup. Drain marinade into pot. Simmer 30 minutes.
Stir in artichokes. Simmer 20 minutes. Serve over pasta with fresh Parmesan cheese.

Lemon Artichoke Tomato Pasta: A less heated version
Serves 4

1 pound pasta
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup white wine or chicken broth
1/4 cup lemon juice
2 cups tomatoes, diced or 1 (14 oz) can diced tomatoes
1/2 tsp to 1 tbsp Italian seasoning
1 (14 oz) can artichoke hearts, drained
salt and pepper, to taste
Pine Nuts, chopped
Parsley and Parmesan for garnish

Cook the pasta and drain. Heat the olive oil in a large saucepan over medium heat. Add garlic and cook for 30-40 seconds. Add wine or broth and cook for two minutes. Add lemon juice and cook another minute more. Add tomatoes, artichokes and salt and pepper. Cook five minutes. Spoon sauce over pasta. Toss with pine nuts and garnish with parsley and cheese.

Technorati Tags: artichoke spaghetti, Lemon Artichoke Pasta, quick and easy recipes, tomatoes


Chicken Broccoli Braid – johanna
October 16th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe comes from a Pampered Chef cookbook. I love it, because it is so easy and versatile.

12 oz cooked chicken, chopped (2 cups/about 3 cooked boneless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, minced
4 oz sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise or plain yogurt
1 tsp dill
1/4 tsp salt
2 pkg (8 oz each) refrigerated crescent rolls, keep cold until ready to use
1 egg white, lightly beaten
2 tbsp slivered almonds

Preheat oven to 375. In a medium mixing bowl, add the chicken, broccoli, red bell pepper, garlic, cheese, yogurt, dill and salt. Unroll crescent rolls, DO NOT SEPARATE. Arrange longest sides of dough across width of a 12X15 rectangle baking pan. Using a roller, roll dough to seal perforations. On longest sides of pan cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strip of dough across mixture to meet in center, twisting each strip one turn. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Yields 6 servings

Variations:
Try bread dough or pie crust in the place of the crescent rolls.
Replace or add fresh spinach.
I like to use this recipe to make stuffed pumpkins. Combine the filling as stated. Instead of rolling the dough out, divide into two triangles each. Use the roller to seal perforations and form a square. Place a small amount of filling in the middle of each square. Bring the dough up over the filling to make a pumpkin then twist to make a stem. Pinch any openings closed. Add orange food coloring to the egg whites and brush over pumpkins. Add green food coloring to a small amount of water and brush over stem. Bake 10-15 minutes.

Technorati Tags: chicken broccoli braid, crescent rolls, fun family, halloween dinner ideas, pampered chef, pumpkins, quick and easy meals


Fall Ham and Potato Soup – johanna
October 15th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

This recipe I found on allrecipes.com called “Delicious Ham and Potato Soup.” It has a nice flavor and texture.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot. Cook soup until heated through. Serve immediately.

Variations:
For a creamy soup cook the potatoes until they are soft. I like a smooth texture with chunks of potatoes. So I cook the potatoes until they are just tender. Then, after I add the milk I puree the soup slightly to make it thicker.
I also like to add 3-4 Kale leaves, torn and 1-2 greens onions, chopped.
Some other good choices may include 2-3 cloves of garlic or garlic powder, diced carrots and chopped cauliflower.

Technorati Tags: allrecipes.com, easy recipes, fall recipes, ham and potato soup, kids dinner ideas, Potato Soup, soups


Hearty Chili: Recipes for Fall – johanna
October 11th, 2008 | Filed under: BUDGET MEALS, RECIPES, RECIPES - Main Dish

From many failures, comes success. For a few years, I have used a chili recipe I found in a Cooking Light cookbook. My husband liked the recipe at first, but he had a few requests. He did not like the large pieces of tomato and wanted more kidney beans. So, I increased the beans from one can to three and decreased the diced tomatoes by one can and pureed them before adding them to the pot.

Then, one night I went to a friend s house for a girl s night out and she served chili. She found her recipe in a Betty Crocker cookbook. In addition to the Kidney beans called for in the recipe, she added a can of white beans and a can of black beans. The next time I made chili, I decided to try adding the extra beans plus some lentils. The response was this is great!

My problem is, I get bored of the same recipe after a while and while Stephen could go on eating the same chili year after year. I was determined to make it better. Tonight, Stephen wanted chili for dinner, but I was out of a few ingredients. I had to make my own Chili Powder and I only had enough Italian sausage for a dish I was making for company this weekend. I omitted the brown sugar, replaced the jalapeno with red pepper flakes and reduced the sausage to three links. The original recipe calls for 1 1/2 cups Merlot or other fruity red wine. I have always used apple juice that I make fresh with my juicer. This time, I decided to reduce the amount of apple juice and add a little chicken stock to give the chili a little more flavor.

3 to 6 oz hot or mild Italian sausage
1 pound ground turkey
1/4 cup olive oil
2 cups onion, chopped
6 garlic cloves, minced
1 cup green pepper, chopped. I like to add a bit of red and yellow too
2 Tbsp chili powder
1 Tbsp ground cumin
1 1/2 Tsp dried red pepper flakes or 1 jalapeno
1 teaspoon dried oregano
1 Tbsp salt
1/2 tsp black pepper
2 bay leaves
2 (28 oz) can diced tomatoes
2 Tbsp tomato paste
3/4 cup chicken stock
1/2 cup apple juice
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1/2 cup lentils
Shredded cheddar cheese

Cook sausage and turkey until done. Remove from pan. In the same pan, saute onion, garlic and green pepper over medium high heat, until tender, about 5 minutes. Add the spices, stock, juice, tomatoes, paste, beans and lentils. Bring to a simmer then, reduce heat to low. Simmer, covered, for one hour. Uncover and simmer for an additional 30 minutes. To serve sprinkle with cheese. Serves 10.

Alternatives:
I was out of Chili Powder, so I made my own. This version really gave the chili the kick I was looking for. 1 teaspoon each paprika, cayenne pepper and oregano. 2 teaspoons each ground cumin and garlic powder.

I just have to mention a friend of mine recently won a chili cook off contest. She has never made chili before, but has a palette for flavor. She threw in a bunch of spices that sounded good to her and a bar of chocolate.

Technorati Tags: Autumn, Chili, fall, healthy, RECIPES


1,002 posted on 08/12/2009 2:13:34 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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http://www.dazzledish.com/blog/category/budget-meals/page/7/

Chicken Tortilla Soup – johanna
October 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

I love fall. The brisk autumn air pared with the smell of a warm fire calls for a cup of hot soup. I found this recipe on allrecipes.com. I added black beans and a little more cumin.

1/2 tsp olive oil
2 skinless, boneless chicken breasts
1 cup chopped onion
1 tsp ground cumin
1tsp minced garlic
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 cup chunky salsa
corn tortilla chips
shredded Monterrey Jack cheese

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

To serve, break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese or shredded cheddar/jack blend.

Technorati Tags: allrecipes.com, chicken tortilla soup, fast easy meal ideas, healthy meals, RECIPES, soup, tortilla soup


Monterrey Chicken With Stuffing – johanna
October 7th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

A friend of mine Jacey Hill, brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

Technorati Tags: chicken bake, easy casseroles, fast easy recipes, monterry chicken bake, recipes for kids


A Bowl of Chicken Noodle Soup – johanna
October 3rd, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

In college, I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.

Technorati Tags: chicken and vegetables, chicken noodle soup, easy dinner ideas, easy meal ideas for kids, flu season, homeopathic medicine, soup


Chicken Pot Pie – johanna
October 2nd, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

I love chicken pot pie. For me, a well made chicken pot pie is the quintessential comfort food. I have experienced countless failures searching for that perfect recipe. I finally found one that fit the bill on allrecipes.com. I cheat and use store bought crust, because I have yet made a pie crust that is edible. I have made this dish using only a crust on top and it turned out fine.

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Technorati Tags: chicken pot pie, comfort foods, dinner ideas for kids, fast easy meals, fun family foods


Italian Sausage Soup – johanna
October 1st, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

This stew resembles Italian Wedding Soup. It is so simple and so delicious. I do not know where it originated, as it was passed around from friend to friend.

3 cans beef broth
1 (14.5 oz) can diced tomatoes with herbs, puree slightly
1 1/2 tsp Italian seasoning
1 pound Italian sausage
1 cup onions, chopped
3 cloves garlic, minced
2 stalks celery
1 can kidney beans
1- 1 1/2 cups mini pasta shells (or your favorite pasta)

Brown Sausage in a tablespoon olive oil. Remove and set aside. Add garlic to the pan. Cook for 1 min. Add onions and celery. Saute until tender. Add tomatoes, broth, seasoning and salt and pepper to taste. Simmer 20 minutes. Add pasta, beans and sausage. Simmer until pasta is cooked.

Technorati Tags: fast easy meal ideas, healthy choices, healthy menu ideas, italian sausage soup, italian wedding soup, RECIPES, soups, winter soups


Pancakes and Waffles – johanna
September 30th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast

A friend of mine and her family has a special weekly tradition. Every Monday night, everyone (friends and family) go to the Grandparents house for crapes and stories.

Set up a pancake, waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

PANCAKES:
2 tbsp butter
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 egg
1 cup milk

Melt the butter in a small pan on low heat. In a bowl, using a wire whisk or sifter, sift in the flour, powder, salt and sugar. Add the eggs and half of the milk. Mix until it gets pasty. Add the rest of the milk and the butter. Beating until creamy.

Variations:
Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts.
Substitute all or part of the flour with white wheat flour.
For a real treat add a teaspoon of juice from an orange.

WAFFLES
2 c flour
1 1/2 c buttermilk
2 eggs, separated
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, sugar, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
Serve with syrup, yogurt and fruit, cream cheese, jam and fruit
Make an egg sandwich
Substitute all or part of the flour with white wheat flour.

Technorati Tags: breakfast bar, family fun, food, fun family activities, pancake breakfast, pancakes, RECIPES, waffles


Simply Italian Roasted Vegetables – johanna
September 29th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

This is one of my favorite ways to prepare vegetables. I love simple recipes made with only a few ingredients. I used to make this with top Ramen all the time when I was in college. Today, I serve the vegetables with rice, pasta, tortillas or just meat like salmon. Leftovers make a great omelet.

Variety of bell peppers (orange, yellow, red)
Red Onion, Sliced
Asparagus
Salt
Pinch black pepper
1 tablespoon Olive Oil

Warm oil in a pan. Add your choice of vegetables. Season to taste with salt, pepper and garlic. Saute over medium to medium-high heat until slightly tender but still crunchy. I like mine burned a little bit.

Variations:
This can also be baked in the oven. Roast at 350 degrees. Toss vegetables with oil and seasonings. Spread out on a baking sheet and back until slightly tender but still crunchy and a little blackened on the edges.
To add some heat throw in a dash of red pepper flakes.
Add a few cherry tomatoes.

Technorati Tags: RECIPES, roasted vegetables, side dishes


Egg in the Middle Toast – johanna
September 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast

The first time I made this was on Valentine’s Day. I used a heart cookie cutter to cut out the center. My kids love it.

Bread
Cookie cutter in desired shape
Eggs
Butter

Butter a piece of bread. Use the cookie cutter to cut out the center of the piece of bread. Place bread on a grilling pan or skillet. Crack an egg and pour into center of bread. Cook until set then flip over. I also cook the piece I cut out and give it to the kids with some jam on it.

Variations:
Place a slice of cheese on top before serving.

Technorati Tags: egg in the middle toast, fast easy recipes, kids meal ideas, RECIPES, RECIPES - Breakfast, sunny side toast


Chicken Caesar Salad – johanna
September 27th, 2008 | Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Ok, this is not really a meal I cook from scratch, but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
1 rotisserie chicken
1 bag Caesar salad kit

Technorati Tags: chicken caesar salad, fast easy meals, healthy meal ideas, salads


Chicken with Rice and Peas – johanna
September 21st, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

Last year, I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward.

1 cup Rice
2 cups water, plus two bullion cubes or use chicken broth in the place of water and bullion
Chicken Breast cooked to your liking
1/2 cup Peas
Salt and pepper

Add rice, water and bullion cubes. Bring to a boil. Add the peas. Cover and reduce heat to a simmer. Serve with chicken.

Technorati Tags: casseroles, Chicken rice and peas, easy fast meal ideas, easy recipes, RECIPES, recipes for kids, simple meals


1,003 posted on 08/12/2009 2:19:17 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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http://www.dazzledish.com/blog/category/budget-meals/page/8/

Simply Pasta – johanna
September 15th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

One of my all time favorite comfort foods is simply pasta with a little pad of butter. It is so satisfying.

1/2 bag egg noodles or 1/2 box spaghetti noodles, cooked
4 tbsp butter
1 clove garlic, minced or 1/2 tsp garlic powder
Salt and Pepper, to taste
1/2 c peas
3 tbsp Parmesan cheese

Melt butter in a sauce pan. Add peas, garlic, salt and pepper. Cook until heated through. Stir in the noodles and cheese.

Alternatives:
Substitute asparagus or green beans.
Replace the butter with a tbsp olive oil.
Omit the noodles and cheese.

Technorati Tags: comfort foods, meals ideas for kids, noodles, pasta, quick easy meal ideas, RECIPES


Omelet Bar – johanna
August 25th, 2008 | Filed under: BUDGET MEALS, CREATING MEMORIES, RECIPES - Breakfast, RECIPES - Main Dish

While I was vacationing this summer in Florida, most mornings we had an Omelet for breakfast. I have made two omelets in my life time. I tried making an omelet in my stainless steel skillet once, but it turned into scrambled eggs. The first time I successfully made an omelet, was when I received a set of non-stick pans. The second time was while I was in Florida visiting my family at the request of my sister. We typically eat breakfast for dinner on Sunday. This past Sunday, I decided to have an omelet bar. The kids were a little hesitant at first. They are two and four. But after a little coercing, they gobbled it up.

Tools:
A small non-stick skillet
A spatula
A ladle
1 tsp or more butter per omelet
Vegetables, diced (green peppers, green onions, garlic, red onions, jalapeos. mushrooms, asparagus, spinach, potatoes, tomatoes, herbs)
Cooked meats, diced (bacon, sausage, ham)
eggs about two to three egg whites or 1 egg plus two egg whites per person

Place the meats and vegetables in different bowls. Heat the skillet on medium heat. In a bowl, whisk the eggs until completely combined. Melt some butter in the skillet. Add the desired herbs, vegetables and/or meats. Cook for a few minutes to soften. Pour 1 ladle of egg mixture in the pan. As the egg cooks, lift the sides up while tilting the pan to allow the mixture to accumulate underneath. Once the egg starts to set and thicken, flip the omelet over. Sprinkle with cheese. Cook for a couple of minutes until set. Flip one side over and remove from heat.

Technorati Tags: family fun, how to cook an omelet, how to make an omelet, kids meals, omelet, RECIPES, RECIPES - Breakfast


Sausage Bread – johanna
August 17th, 2008 | Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.

Technorati Tags: breakfast on the go, easy meals, freezer meal, meals for kids, RECIPES, sausage bread, school meals


Baked Summer Veggies – johanna
June 29th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, a soup with pork and hominy.

Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded

Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.

Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)

Technorati Tags: baked squash, Baked summer vegetables, corn, mozzarella, RECIPES, Squash, vegetables, zucchini


Navajo Tacos – johanna
June 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, a taco. The toppings are virtually endless. In fact the night I had this at Jean s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.

Fry Bread:
2 c flour
1/2 tsp salt
1/2 c dry milk powder
1 tbsp baking powder
1-1/2 tbsp shortening
2/3 to 3/4 c warm water
Vegetable oil for frying

In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.

Toppings:
Chopped onions
Chopped tomatoes
Shredded lettuce
Shredded cheese
Cooked hamburger
Refried Beans
Chili
Cooked shrimp
Salsa
Sour cream
Guacamole

To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!

Technorati Tags: dutch babies, navajo tacos


German Pancakes – johanna
June 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Main Dish

The German Pancake, or Dutch Baby as some call it, is thought to have been created by the German-American Immigrants living in Dutch Pennsylvania, thus the name Dutch baby. With its ever growing popularity, has come a multitude of variations. Personally, I am a traditionalist and prefer the simple taste of the version made by a friend of mine back when I was in college. She had two specialties. German Pancakes and the other was her version of the Monster Cookie.

That is not to say I have not tried a few experiments of my own. Once when I was making German pancakes, I was reminded of a time when I was in Texas. One morning for breakfast, a family I was visiting made scrambled eggs with cheese and crumbled bacon mixed together. It sounded delish, so I added some cheese, chopped green onions, crumbled bacon and some salt and pepper to the batter. Another time, I had a craving for bread pudding and decided to try sliced apples with vanilla and cinnamon.

Traditionally, a cast iron skillet was used to bake the pancake in, but you can use any shallow baking dish, pie plate or oven safe skillet. The recipe says to place the pan in the oven to melt the butter. However, if you are using a glass dish, you do not want to add cold batter to hot glass. Instead, melt the butter in the microwave and pour into the dish before you add the batter.

Ingredients:
6 eggs
1 c flour
1 c milk
1/2 tsp salt
3 tbsp butter, plus extra

Preheat oven to 425. Place the 3 tablespoons of butter in a cast iron skillet or baking dish. Put the dish in the oven for a few minutes to melt the butter. Meanwhile, blend the eggs, flour, milk and salt in a blender until smooth. Pour batter into the dish and bake for 20-25 minutes.

There are a variety of ways to serve German Pancakes. You can eat it plain, with syrup or yogurt and/or fruit. Or, as soon as the dish comes out of the oven, spread some butter on it and then sprinkle some lemon juice and powdered sugar. Then, top with syrup or yogurt and fruit, or eat it as is.

Variations:
Substitute the all-purpose flour with bread flour for a better rise.
Add 1/4 tsp vanilla and 1/4 tsp ground cinnamon to the batter.
Add chopped green onions, bacon or sausage and cheese. Season with salt and pepper.
Add sliced apples. Peel and core 1-2 baking apples. Place on the bottom of the dish. Add vanilla and cinnamon.

Technorati Tags: dutch babies, german panckes


Homemade Buttermilk Syrup – johanna
June 8th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breakfast

I found this recipe on allrecipes.com. I was making pancakes one morning when I realized that I did not have any syrup. It is very rich with a slight caramel flavor. But so yummy on pancakes and waffles. If you do not have buttermilk on hand mix 2 1/4 teaspoons of vinegar with 3/4 cups of milk.

1 1/2 cups sugar
3/4 cups buttermilk
1/2 cups butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp vanilla

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Technorati Tags: homemade syrup, pancake syrup, recipe, RECIPES - Breakfast, syrup


SEASONED GRILLED FRIES – johanna
May 25th, 2008 | Filed under: BUDGET MEALS, RECIPES - Sides

4 baking potatoes (6 oz each) cut lengthwise
1 tsp salt
1/4 c olive oil
1/2 tsp pepper
2 tsp paprika
1/2 tsp chili powder

Prepare oven or grill.
In a large bowl combine oil, paprika, salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.

Technorati Tags: homemade fries, potato fries


Easy Crock Pot Chicken – johanna
May 12th, 2008 | Filed under: BUDGET MEALS, RECIPES - Main Dish

This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, though. One person thought it was this person’s, and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.

Technorati Tags: chicken, crock pot, easy recipes


Making Homemade Pizza Dough and Sauce – johanna
May 4th, 2008 | Filed under: BUDGET MEALS, RECIPES - Breads, RECIPES - Main Dish

Many people love pizza. It is easy and versatile. In addition to being yummy, pizzas are fun to make, which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 tsp Active Dry Yeast
Pinch of Sugar
1 1/4 c lukewarm water (110-115 degrees),
3 1/2 c all purpose flour
1 tsp salt
1/4 c olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 c warm (110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 c of warm water and 1/4 c olive oil. Mix at medium speed until almost combined. Knead high speed for 6-8 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled. (By hand knead for 10-15 minutes until smooth.)

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saut onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.

Technorati Tags: fast easy lunch ideas, Pizza, pizza dough, pizza sauce, tomato sauce, tortilla pizza


1,004 posted on 08/12/2009 2:25:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

I’m fighting the late blight with my tomatoes. I have a whole bunch that just need to hang on long enough to ripen and I’ll have some crop.

I expect to see the cost of tomato products skyrocket with this blight.


1,005 posted on 08/12/2009 6:04:21 AM PDT by metmom (Welfare was never meant to be a career choice.)
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To: All

HYDROGEN SULFIDE GAS, HUMAN, EQUINE - FRANCE: (BRITTANY)
********************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Mon 10 Aug 2009
Source: Compare Car Rentals UK [edited]
http://www.comparecarrentals.co.uk/news/56627639.html

British holidaymakers warned of toxic seaweed in northern France


As of right now, many British holidaymakers are being told to stay away
from beaches located in northern France. These warnings have been issued
due to toxic fumes that are being given off by rotting seaweed. This
problem has now led to one area of the beach at Saint Michel en Greve in
Brittany to be shut down. The beach was shut after a horse rider lost
consciousness and his horse died after being exposed to the fumes.

A member of the French Institute of Sea Research and Exploitation, Gilles
Youenou, said that they advise people to avoid these beaches. The seaweed
is giving off hydrogen sulphide fumes. This can be the result of a problem
with agriculture. He noted that nitrates have gotten into the water and
polluted it.

Gilles Youenou went on to say that normally a crust forms over stacks of
rotting seaweed. When the crust is broken, fumes are released. These fumes
can be particularly lethal to dogs, as well as other animals. This helps to
explain why the horse was killed.

A spokesman for the French environmental group Eau et Rivieres said that
toxic seaweed has been found on the beaches of Brittany for quite some
time. Now the problem seems to be spreading. He noted that there are
already almost 5 beaches that are unusable, and the problem is just getting
worse.

Eau et Rivieres says that almost 70 000 cubic metres of seaweed has to be
cleared off from 70 beaches every summer in Brittany. The Lannion hospital
in Brittany has said that the hydrogen sulphide is as dangerous as cyanide.
The hospital has already treated many cases of poisoning caused by the
seaweed among local residents. These included one council worker who was
paid to clear beaches of algae. The woman was found in a coma.

[byline: Stuart Parker]


communicated by:
ProMED-mail rapporteur Susan Baekeland

[The nitrates in the water may have allowed extra growth of the seaweed,
assuming it responds to fertilizer, but any heap of rotting vegetation
could give off hydrogen sulfide gas. There is no connection to the nitrates
in the water as implied in the article.

Hydrogen sulfide is a gas that is flammable, colorless, and heavier than
air, most often associated with its trademark odor of rotten eggs.
Unfortunately the olfactory senses rapidly accommodate to the odor and the
smell is no longer recognized. The sense of smell is not always reliable or
dependable.

Exposures to very high concentrations are most often fatal in a matter of
minutes. Exposure to lower concentrations may cause clinical signs such as
nausea, belching and coughing, and eye irritation.

Hydrogen sulfide is found naturally in rotten eggs, decomposing carcasses,
volcanic eruptions, and many bacterial systems. It is used in various
chemical reactions and for purposes such as metallurgy.

Those doing the clean up should have the proper personal protective
equipment to protect the eyes and the respiratory system. - Mod.TG

An administrative map of France is available at
http://www.lib.utexas.edu/maps/europe/france_admin91.jpg

Saint Michel en
Greve in the Cotes-d’Armor (formerly Cotes-du-Nord) department of Brittany
(Bretagne), in north western France, can be located via the
HealthMap/ProMED-mail interactive map at http://healthmap.org/r/00G3
Sr.Tech.Ed.MJ]

.................tg/mj/sh


1,006 posted on 08/12/2009 7:05:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: metmom

I’m fighting the late blight with my tomatoes. I have a whole bunch that just need to hang on long enough to ripen and I’ll have some crop.<<<

If there is a shortage of tomatoes, that will mean a lot of tasteless food the next year.

I do hope your crop matures, it is always heartbreaking to see one wasted by disease.

Here, the only tomato that ever really produced the pounds that I wanted, was a simple Cherry tomato.

The large ones always found a way to commit suicide, and if they looked like they might make it the gophers got them.

I would freeze them in gallon bags and then later cook them for sauce or canning, after having used them as frozen tomatoes for soups.


1,007 posted on 08/12/2009 7:22:33 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: MHGinTN; JDoutrider; LucyJo; toomanygrasshoppers; processing please hold; OB1kNOb; Uncle Ike; ...

There are many of you that are on my ping list and not the one that Delawhere used, so at last, I have got the ones I have all on one list...I hope.

Ping to Thread #3, I intended to post a few new things and send a ping list, something went wrong with the plan and we are now over a thousand posts in it.

In the 21,000 posts, there must be something useful to you.

Come and share your thoughts, information and questions with us.

We miss you,
granny

PS...

It would not accept the name “Hossier Mama”, how did I goof it up?


1,008 posted on 08/12/2009 7:46:10 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah.

Reminds me of the Uni-Bomber guy that they caught years back. He complained that he used to live in his cabin on $40 per year, but things had gone up by the time that he was caught. Guess he too could have lived on nothing if he had not been building bombs and buying postage to kill people.

1,009 posted on 08/12/2009 8:24:02 AM PDT by rightly_dividing
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To: All; Quix

http://www.freerepublic.com/focus/f-news/2314019/posts

An event at my grocery store [An ATS member’s experience].
ATS Member, Poster ^ | 10/8/2009 08:30 | Teddirevolution

Posted on Wednesday, August 12, 2009 3:09:51 AM by Quix


1,010 posted on 08/12/2009 8:28:40 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

Thanks Granny,

Please note the bank holiday post at #88.

God have mercy on us all.

BLESSED BE THE NAME OF THE LORD; THE WORD OF THE LORD; THE WAYS OF THE LORD.

FORGIVENESS MUST, MUST, MUST BE A WAY OF LIFE.

POISON AND PAIN ONLY RESULTS FROM NOT FORGIVING.

FORGIVE FOR THE FORGIVER’S SAKE. LEAVE THE EVIL DOER TO GOD.

FORGIVENESS DOES NOT MEAN CONSEQUENCES ARE ALWAYS NEGATED IN THE LEAST.


1,011 posted on 08/12/2009 8:37:32 AM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: nw_arizona_granny; Joya; navygal; Alamo-Girl

What have folks found helpful to take with the

what is it—3-4 teaspoons? of apple cider vinegar in a glass of water??

in order for it to be more tolerable and comfy in the tummy?

And, Granny, what are the most reliable, trustworthy sites for ordering online the vitamins and supplements?


1,012 posted on 08/12/2009 8:44:24 AM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: Quix

Thanks for the ping!!!


1,013 posted on 08/12/2009 8:46:03 AM PDT by Alamo-Girl
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To: rightly_dividing

Guess he too could have lived on nothing if he had not been building bombs and buying postage to kill people.<<<

Good thinking on your part.

He could have stolen the explosives, but I haven’t figured out how to steal postage....LOL, except by using the internet.

When I think of how little cash my parents had as sharecroppers and the sums that I have spent, I do wonder if it is all worth it.

The peace of a cabin would be nice today.


1,014 posted on 08/12/2009 8:46:05 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

Hey granny!

Miss you, too!

Is there anything in anyone’s posts about making more TIME? LOL

I just don’t have enough hours in the day to get everything done, a common complaint, I know!

I work 50-60 hours a week, I write another 20-30, I have 7 adults and 2 grandbabies living in my house, the washing machine—thanks to the kids—was out of commission for a week... Blah, blah, blah...

Not complaining, just up to my eyeballs! LOL

There’s a popular song out right now—Sounds like life to me. It is dead on! A guy is complaining about everything going wrong in his life and his buddy tells him—that’s life.

One of my books is being edited, the local paper I write for took a summer long hiatus and is about to start up again. I can’t wait! I enjoy writing my gardening articles.

There’s a friday morning gardening thread here on freeper—if you get time you might want to check it out! If I ever get any time—hahahahahahaha—I’m going to go back and read thru yours!

Have a great day, and I’ll stop in when I get time.

The green house is cranking again, with fall crops this time. Collards, cabbage, broccoli, bak choi..... :)


1,015 posted on 08/12/2009 8:51:15 AM PDT by gardengirl
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To: Quix

You are welcome ...

On the bank holiday, there has long been the expectation that it would happen, not difficult to understand, as it happened in the 1930’s.

Some date about then, they stopped issuing the Silver Certificate and using gold coins as money.

Stay safe.


1,016 posted on 08/12/2009 8:52:29 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: Quix

And, Granny, what are the most reliable, trustworthy sites for ordering online the vitamins and supplements?<<<

I ordered from Purity in their catalogs for years and I think some on the thread do now.

I don’t order anything on line, except for Walton Feed. com for dehydrated foods.


1,017 posted on 08/12/2009 8:53:50 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

I think it’s hoosiermama with two “O”s.

I’ll be back soon... we’ve been Tea Party’n here! Went out to Huron, California (100 mile drive) to hold up signs in a dead almond orchard for Sean Hannity’s show last night. The surrounding trees are barely alive on drip irrigation.

Driving back we saw thousands of acres of dirt, unplanted... usually there would be corn, garlic, cotton, alfalfa, onions. Nothing but brown dirt in the height of the growing season in the richest farmland in the world. And 40% unemployment (40,000 jobs lost). It’s criminal. All to “save” a non-native fish.


1,018 posted on 08/12/2009 8:59:23 AM PDT by TenthAmendmentChampion (Be prepared for tough times. FReepmail me to learn about our survival thread!)
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To: Quix

in order for it to be more tolerable and comfy in the tummy?<<<

I use 7-up and dry soda crackers [the common white square cracker.]

Or Peppermint tea.

Or best of all, when you order your vitamins, get a pill that contains Papaya and Peppermint, it is best if that is all that is in it and there is no need for all the other crap that they now add.

This will help to solve your problems, as it is a natural cleaner and healer and will make you well from a bunch of diseases that you would not have connected to your tummy and even helps with the gall bladder problems.

A friend and I split a bottle of it in 1971, vitamin book said it was good for gas problems, she had major gall bladder problems and it helped, she died about 13 years later, with her gall bladder intact....

I too was having tests about then for gall bladder problems and after taking the peppermint/papaya pills, still have mine and no problems, some 38 years later.

I kept a large supply, for my family and friends and always in my purse for strangers, etc, but am now out of them and the company no longer exists.

I thought the mixed pill worked better than the 2 herbs as separate pills, but they work too.


1,019 posted on 08/12/2009 9:05:07 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: gardengirl

One of my books is being edited, the local paper I write for took a summer long hiatus and is about to start up again. I can’t wait! I enjoy writing my gardening articles.<<<

Fantastic!!!!

I knew you would make it one day, I am so glad for you.

Stop in when you have the time, is there such a thing as enough time?

You are one busy Lady, must be what keeps you so young.


1,020 posted on 08/12/2009 9:07:25 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

Thanks tons.

What’s the accepted amount per day as wise for the Apple Cider Vinegar?


1,021 posted on 08/12/2009 9:12:58 AM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: TenthAmendmentChampion; hoosiermama

I think it’s hoosiermama with two “O”s.<<<

No wonder they rejected my ping, with the way I had it spelled.

H.Mama, I was attempting to send out a ping for Thread #3.

Vickie, I am proud of you, and I do hope you had a sign in each hand, one for me too.

It blows my mind to kill mature trees for a minnow or some such.

Why is it the rest of the world can refine sea water and we cannot?


1,022 posted on 08/12/2009 9:13:29 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny; Joya; sum1; navygal; Alamo-Girl

Joya ping.


1,023 posted on 08/12/2009 9:13:56 AM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: Quix

Thanks for the ping!


1,024 posted on 08/12/2009 9:19:01 AM PDT by Alamo-Girl
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To: Quix; TenthAmendmentChampion

What’s the accepted amount per day as wise for the Apple Cider Vinegar?<<<

Vickie do you know?

I have not used it, so don’t know what amount works.

http://www.google.com/search?q=3-4+teaspoons%3F+of+apple+cider+vinegar+in+a+glass+of+water%3F%3F+in+order+for+it+to+be+more+tolerable+and+comfy+in+the+tummy&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

LOL, Quix you are #1 on the page, and there are several interesting links on the page.


1,025 posted on 08/12/2009 9:19:17 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

You rang?


1,026 posted on 08/12/2009 9:22:32 AM PDT by hoosiermama (ONLY DEAD FISH GO WITH THE FLOW.......I am swimming with Sarahcudah! Sarah has read the tealeaves.)
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To: nw_arizona_granny

Thanks granny!

I’ll stop by as much as I can—not much, I’m afraid!


1,027 posted on 08/12/2009 9:23:16 AM PDT by gardengirl
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To: Alamo-Girl; Joya; navygal

From:

http://en.wikibooks.org/wiki/Ethnomedicine/Home_Remedies#Apple_Cider_Vinegar

Apple Cider Vinegar
To help clear up skin with mild acne, try apple cider vinegar. Make a mixture of one part vinegar and ten parts water. Use a cotton ball to apply the mixture to the face. Continue to do this once a day to help prevent more breakouts. The reason this remedy works is because vinegar is acidic; therefore it is important the vinegar is diluted. Use a higher ratio of vinegar to water with care. It has the potential to severely dry out the face if done improperly. This remedy has been known among primarily among American teenagers who struggle with occasional zits.

Apple cider vinegar has also been known to aid in the curing of yeast infection by either drinking two tablespoons with water three times a day or by simply bathing in it. It is recommended to start with a lower dose. While some brands of apple cider vinegar will remove a yeast infection, others are so acidic they can worsen the infection instead.

Apple Cider Vinegar and Arthritis: A great and natural way to help alleviate as well as help prevent the effects of arthritis is to have a small but consistent intake of Apple Cider Vinegar each day. Apple Cider Vinegar may have an unpleasant odor or taste, but it is recommended that one takes 1-2 teaspoons of ACV up to three times a day. Mixing the Apple Cider Vinegar with equal parts honey is a great way to make this home remedy a more pleasant one. Once mixed with honey, you can also mix it with water to taste. When purchasing ACV, make sure you get all-natural Apple Cider Vinegar, and not flavored Apple Cider Vinegar that has no benefit at all. Apple Cider Vinegar works as a sort of body purifier. It helps the body as a whole to break down fatty and acidic deposits in the body that cause a whole slew of ailments. As far as arthritis is concerned ACV is used to dissolve these acid deposits and make it easy for your body to flush out the build-ups in your joints that cause soreness, stiffness and other uncomfortable ailments of arthritis.

This remedy has been around for thousands of years and is a common natural treatment around the world and in the United States.

Apple cider vinegar has also been used to clear the air passageway when people are having ear nose and throat problems. Making a mug of hot but tolerable apple cider vinegar with a small amount of honey to help with taste can be sipped on to release phlegm from the back of the throat. It has been found to be a fast and effective method if the case is not so serious that you must visit a physician.


1,028 posted on 08/12/2009 9:49:24 AM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: nw_arizona_granny

THANKS THANKS.

Would probably feel better if Google wasn’t aware of me! LOL.


1,029 posted on 08/12/2009 9:51:12 AM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: Quix

Thanks for the ping!


1,030 posted on 08/12/2009 9:53:44 AM PDT by Alamo-Girl
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To: Quix
I have been buying from the following site for several years. Fast service, excellent prices and since they are the manufacturer, you get freshest vitamins and minerals.

Puritan - Direct from the Manufacturer - best prices.

I think you will find them to be an excellent source for stocking up on vitamins. They often have buy one get 2 free sales and that is a great time to get extras for future needs.

1,031 posted on 08/12/2009 10:07:16 AM PDT by DelaWhere (When the emergency is upon us, the time of preparation has passed.)
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To: All

I just tried the caramelized onion jam that I made today
(new recipe - just popped the top on a jar that flipped over in the canner and wasn’t sure on the seal).
It is very different and very good! I cut a bite off of some leftover marinated steak in the fridge and
put a dab of this jam on the steak; it has a sweet and savory taste that went very nicely with the
marinated steak without overpowering it. I wouldn’t pair it with chicken or turkey, but it would go
very nicely with roast beef, venison, pheasant, or other darker meat. If you have ever had
sauerbraten, this jam reminds me of a very mild version of the same flavors, like an echo
of sauerbraten. :) I tried it cold,
which was fine, but I will serve it at room temperature.
The recipe was a little time consuming, but the ingredients were all things I have on hand,
and I can easily grow the garlic and the onions. This recipe made 8 jelly jars of jam.
I found it on the Taste of Home website.

Caramelized Onion Jam

4 whole garlic bulbs
1 tsp vegetable oil (I actually drizzled extra light olive oil)
5 c. chopped sweet onions (1 1/2 pounds)
1/4 c. butter/margarine
3/4 c. cider vinegar
1/2 c. lemon juice
1/4 c. balsamic vinegar
1 1/2 tsp. ground mustard
1 tsp. salt
3/4 tsp. white pepper (I was out of white pepper and used black)
1/2 tsp. ground ginger
1/4 tsp. ground cloves
6 c. sugar
1 pouch (3 oz) liquid fruit pectin

Remove papery outer skin from the garlic (do not peel or separate cloves).
Cut top off garlic bulbs, brush or drizzle with oil, and wrap each bulb in foil.
Bake at 425
degrees for 30 - 35 minutes or until softened. Cool for 10 - 15 minutes
(after 10 minutes, pull apart the cloves to allow for complete cooling).

In a large pot or Dutch oven, saute onions in butter for 30 - 40 minutes or until lightly browned.
Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar,
mustard, salt, pepper, ginger, and cloves. Bring to a rolling boil. Gradually add sugar, stirring
constantly. Return to a boil for 3 minutes.

Add pectin, bring to a full rolling boil, and boil for 1 minute, stirring constantly. Remove from the
heat, and let stand for 3 minutes. Skim off any foam. Pour hot mixture into hot jars, leaving
1/2 inch headspace. Put on lids and bands. Process for 10 minutes in a boiling water bath.

Tue, 26 Jun 2007 - “Adam & Meg Ritterpusch” - Message #26778

Vi

______
visit the website:
http://groups.yahoo.com/group/home_canning/


1,032 posted on 08/12/2009 10:34:30 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

1a. Indian Fry Bread
Posted by: “Vergie”

Indian Flatbread

This makes a quick side dish to feed the kids, a bread that you can make without an oven, and a great trail bread. You can double or triple the recipe depending on how big your tribe is.

4 cups bread flour
4 teaspoons baking powder
1 cup dry milk solids
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups warm water
Enough vegetable oil to fill the frying pan to 1/2-inch deep.

Mix the dry ingredients together. Form a depression in the dry ingredients and slowly pour half the water in. Mix and add the remaining water as needed to form a soft but not sticky dough. Knead the dough lightly. Cut pieces from the dough and form them into round discs about 1/4-inch thick.

Heat the oil until hot. When the oil is hot enough, a small piece of the dough placed in the oil should brown quickly but not burn. Slip the dough pieces into the hot oil, fry them until brown on one side, and turn. When done, remove them to paper towels. Serve them hot as a bread or with syrup or honey as a side dish.
Dennis Weaver, Prepared Pantry

________________________________________________________________________
________________________________________________________________________
2. Banana Split Ice Cream
Posted by: “Vergie”

Banana Split Ice Cream

4 eggs
1-1/2 c. sugar
6 c. milk
1/2 tsp. Salt
1 (14 oz.) Eagle Brand milk
2 c. half & half
1 tsp. Vanilla
1 (10 oz.) maraschino cherries, drained and chopped
2 bananas, chopped

Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add milk, salt, mix well. Pour egg mixture into large saucepan, and place over low heat; cook, stirring constantly. It must be thoroughly heated. Combine egg mixture, sweetened condensed milk, half & half; add vanilla; stir well. Add bananas and cherries. Pour mixture into freezer can or 1 gallon. Turn ice cream freezer until hard. Let ripen for at least 1 hour.

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


To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/


1,033 posted on 08/12/2009 10:43:01 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: hoosiermama

You rang?<<<

Yes, to let you know you won the Kitty of the day, as a prize.

T.T. for Terrible Trouble, is a multi colored, 6 weeks old and very alive and alert.

T.T. has killed every snake shaped item in the house, is now working his death knell on my legs and any round objects on the floor.

I rescued it when 2 bull dogs killed the momma.

You got the separate ping, for I had messed up your name on the ping list and Vickie figured out how, so sent a separate note to let you know that thread #3 is off and running.

The devil made me add the cat for your ping, which you can pick up at any time. It is fully trained.


1,034 posted on 08/12/2009 10:55:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: Quix

THANKS THANKS.

Would probably feel better if Google wasn’t aware of me! LOL.<<<

You are welcome.

LOL, and you are so important in the google land that they put you at the top of the list.

If it comes up on simple vinegar searches, then Free Republic, just might see a rise in its visitors numbers today.


1,035 posted on 08/12/2009 10:57:41 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny
Unfortunately SQUIRE TOM, who rules our house. Doesn't like cats....He puuuurrrferrs his buddy Rascal, the dog. Who tries to purr with him....We need a pet psychologist
1,036 posted on 08/12/2009 10:58:42 AM PDT by hoosiermama (ONLY DEAD FISH GO WITH THE FLOW.......I am swimming with Sarahcudah! Sarah has read the tealeaves.)
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To: All

1. Island Pork and Beans
Posted by: “L.Cloutier”

Island Pork and Beans

1 pkg. dry red kidney beans (16 oz)
water
1 lb. ground pork
1 large onion, diced
2 T. brown sugar
2 T. Worcestershire
2 1/2 t. salt
1 t. dry mustard
1/2 t. pepper
1 can crushed pineapple (8.25 oz)
1/2 cup catsup

Rinse beans in running cold water and discard any stones or shriveled beans. In large kettle, over high heat,, heat beans and 8 cups water to boiling/ Cook 3 minutes. Remove from heat; cover; let stand 1 hour. Drain and rinse beans. In same kettle, over medium high heat, cook pork and onion until pan juices evaporate and pork is browned; stir often. Return beans to kettle. Add sugar, Worcestershire, salt, mustard, pepper and 4 cups water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 1 1/4 hours. Add pineapple with its liquid and catsup. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes or until beans are tender.
Serves 8
Source: My Old Recipes

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2. Pineapple Ham Cheese Ball
Posted by: “L.Cloutier”

Pineapple Ham Cheese Ball

Stir until soft and creamy or use cream setting mixer:
1 pkg cream cheese, 8 oz.
1 can crushed pineapple, 8 oz. reserve juice
Add gradually to cheese the pineapple and enough pineapple juice to make mixture spreadable. Then add 1 cup ground ham. Chill until cold enough to form into a ball. Roll in 1 cup chopped pecans. Refrigerate until ready to use. For a spicier cheese ball, a dash of ground ginger or horseradish may be added. Serve with favorite crackers.
Source: My Old Recipes

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3. Princess Brownies
Posted by: “L.Cloutier”

Princess Brownies

1 pkg. family size brownie mix
1 pkg. cream cheese, 8 oz
1/3 cup sugar
1 egg
1/2 t. vanilla

prepare brownie mix as directed on package. Mix softened cream cheese and sugar. Mix until well blended. Stir in egg and vanilla. Spread half of brownie batter onto bottom of greased 13 x 9 inch baking pan. Cover with cream cheese mixture. Spoon on remaining brownie batter. Cut through batter with knife several times for marble effect. Bake at 350 for 40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into squares.
source: My Old Recipes

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4. Frozen Chocolate Wonders
Posted by: “L.Cloutier”

Frozen Chocolate Wonders

3 squares semisweet chocolate
1/2 t. vanilla
1 T. margarine
1/3 cup powdered sugar
1 T. cold water

Drop squares of chocolate in double boiler and melt as in other recipes. Stir. When melted, set aside to cool. Add vanilla and margarine to chocolate and stir. Sift in the powdered sugar; stir well. Add the tablespoon of water and stir. Pour mixture into plastic ice cube tray. Cool in refrigerator 5 hours. When hard, pop candy out of try. When candy has set for an hour, you can put a toothpick into each squares. Makes 12 pieces
Source: My Old Recipes

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5. Milk Foam
Posted by: “L.Cloutier”

Milk Foam

1/2 cup milk
1/2 cup carbonated soda
2 T. whipped cream topping

Pour milk and soda in tall glass. Stir quickly until bubbles form on top. Add whipped cream topping and stir again.
Source: My Old Recipes

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6. Cream Filled Oreo Cookie Cake Recipe
Posted by: “jacqueline

Cream Filled Oreo Cookie Cake Recipe

1 pkg. Devil’s Food chocolate cake mix
4 squares Semi-sweet baking chocolate
1/4 cup (1/2 stick) Butter, cut up
1 pkg. (8 oz.)Cream cheese, softened
2 cups Cool whip whipped topping
1/2 c.Sugar
12 Oreo chocolate sandwich cookies crushed

Preheat oven to 350. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.

Place chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

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7. Double-Chocolate Dream Cookies
Posted by: “jacqueline

Double-Chocolate Dream Cookies

2 1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels

Preheat oven to 375ºF.

Combine flour, baking cocoa, baking soda, and salt in bowl and set aside. Beat butter brown sugar, granulated sugar, and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake 8 to 10 minutes or until cookies are puffed. (Be careful not to over-cook). Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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8. Cheesy Hamburger Hot Dish
Posted by: “jacqueline

Cheesy Hamburger Hot Dish

1 lb. hamburger
1 can cream of mushroom soup
1 sm. can mushrooms
1 can water
1 tbsp. onion
8 oz. pkg. egg noodles
1/2 c. sour cream
1/4 lb. Velveeta cheese

Brown hamburger and onion seasoning with salt and pepper. Prepare egg noodles as instructed on package. Mix in 2 quart casserole dish hamburger, egg noodles, can of soup, can of water, mushrooms and 1/2 cup sour cream. Slice Velveeta and lay on top. Bake for 45 minutes.

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9. Spinach Ravioli Bake
Posted by: “jacqueline

Spinach Ravioli Bake

2 cups spaghetti sauce
1 pkg (25 ounces) frozen ravioli or ravioli of your choice
2 cups (8 ounces) shredded mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Place 1 cup spaghetti sauce in a greased 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

YIELD: 4-6 Servings

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10. Marshmallow Fizz
Posted by: “L.Cloutier”

Marshmallow Fizz

1 quart carbonated root beer soda
12 marshmallows

Pour root beer into pan. Bring to a boil over medium heat. Turn off heat. Let stand to cool. Pour into glasses. Place 3 marshmallows in each glass. Marshmallows will dissolve.
Source: My Old Recipes

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11. Pasta Leonardo
Posted by: “L.Cloutier”

Pasta Leonardo

1 lb. ground beef
1 large onion, chopped
1 clove garlic, minced
1 can tomatoes (16 oz)
2 t. mixed Italian herbs, crumbled
1 t. salt
1/8 t. pepper
1 pkg. bow noodles (farfalle, 8 oz)
1/2 cup grated Parmesan cheese

Shape ground beef into a large patty in bottom of skillet. Brown 5 minute or until beads of moisture appear on top; Cut into quarters and turn. Brown 5 minutes more. Remove beef from skillet. Sauté onion and garlic in skillet 5 minutes or until soft. Drain tomatoes, reserve liquid. Brown tomatoes in same skillet 5 minutes. This is an Italian sauce trick that mellows the flavor of the tomatoes. Return crumbled beef to skillet with liquid form canned tomatoes, Italian herbs, salt, pepper; simmer, stirring occasionally 10 minutes or until sauce thickens. Cook farfalle following label directions. Drain and put on large heated platter. Spoon sauce over top and sprinkle with grated Parmesan cheese. Mix lightly at the table.
serves 4
Source: My Old Recipes

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12. South of the border Casserole
Posted by: “L.Cloutier”

South of the border Casserole

3 T. oil
8 corn tortillas
1/2 lb. ground beef
1 medium onion, diced
1 small clove garlic, minced
2 cans pinto beans, 15.5 oz. each
1 can tomatoes, 28 oz
1 can tomato paste, 6 oz
1 can chopped green chilies, 4 oz, drained
2 t. sugar
1 t. salt
1/2 t. oregano
1/4 t. pepper
1 cup coarsely shredded sharp cheddar cheese

In skillet over medium heat, in hot oil, fry 1 tortilla at a time, a few seconds on each side until soft and blistered. Remove tortilla to paper towels to drain. Cut tortillas into 1/2 inch strips. In same skillet, over medium high heat, cook beef, onion and garlic until pan juices evaporate and beef is browned; stir occasionally. Remove from heat. Stir in pinto beans with their liquid, tomatoes with their liquid and remaining ingredients except cheese. Preheat oven to 350. In 13 x 9 inch baking dish. arrange one third of ground beef mixture. Top with 1/3 of tortilla strips. Repeat layering. End with tortilla chips. sprinkle cheese on top. Bake 30 minutes or until hot.
Serves 6
Source: My Old Recipes

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13. Mee Rebus Recipe : Beef Recipes
Posted by: “rita_

Mee Rebus Recipe : Beef Recipes

Ingredients:

• 1-1/2 lb Fresh yellow egg or chow mein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch fresh galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste

For Garnishing:

• 10 Shallots, thinly sliced and fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut into small cubes
• 2-3 Dried squids, reconstituted in water or fresh squid cleaned,
boiled and cut into rings or bite size
• 4 Cups bean sprouts, briefly blanched
• 4-6 Prawn fritters or crackers, fried and broken into small pieces
• 3-4 Hard boiled eggs, cut in wedges
• 2 Potatoes, peeled boiled, sliced
• 3-4 Limau kasturi, cut into halves
• 4 Fresh red Serrano chilies, thinly sliced

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14. (Hint)-—Serve Ice Cream Treats Effortlessly
Posted by: “RUSSIE-—— >^..^<”

SERVE ICE CREAM TREATS EFFORTLESSLY

Use a muffin pan to create a make your own sundae serving station. Simply place an assortment of toppings-—sprinkles, cherries, chocolate chips, candy pieces, etc. in the pan’s wells. Your guests can customize their ice cream instead of taking orders and racing back and forth from the kitchen..

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15. Moist Carrot Pumpkin Cheesecake (Muffins)
Posted by: “RUSSIE-—— >^..^<”

CARROT PUMPKIN CHEESECAKE MUFFINS

8 oz pkg cream cheese, softened
2 eggs
2 tbs sugar
1 tbs lemon juice
14 oz pkg pumpkin quick bread and muffin mix
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins
2 tbs vegetable oil
1/2 cup chopped pecans
3 tbs butter, softened

Heat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray or oil. In a bowl, beat cream cheese, 1 egg, sugar and juice until smooth. Set aside 1/2 cup of muffin mix for topping. Place rest of mix in bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until blended.
(2) Fill each muffin cup with 1/4 cup batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin. In a bowl, combine reserved muffin mix, pecans and butter. Mix until crumbly. Sprinkle over cream cheese in each muffin cup.
(3) Bake 25 min. Remove from oven and cool muffins in pan 15 min. Lift muffins out of pan and cool completely, then serve.
MAKES 12 MUFFINS..

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16. Wild (Buffalo Wings)-—Appetizer or Meal
Posted by: “RUSSIE-—— >^..^<”

WILD BUFFALO WINGS

1/4 cup flour
2 tsp seasoned salt
1/2 tsp smoked ground paprika
1/4 tsp ground chipotle chili powder
1 1/2 pounds chicken wings, cut into 2 sections
3 tbs unsalted butter, melted
2 tbs cayenne pepper sauce
1 tbs red wine vinegar

Heat oven to 375 degrees. In plastic bag, combine first 4 ingredients. Add wings, toss to coat. Shake off excess flour mixture. Arrange wings on baking sheet. Bake 40 min. or until thermometer reads 165 degrees, turning once.
(2) Heat broiler. In bowl, combine butter, pepper sauce and vinegar. Add wings, toss to coat. Place wings on broiler pan. Broil 2 min. or until crisp, then serve.
MAKES 6 SERVINGS OF BUFFALO WINGS..

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17. Flaky Bacon Herb Buttermilk (Biscuits)
Posted by: “RUSSIE-—— >^..^<”

FLAKY BACON BISCUITS

4 slices bacon, chopped
1 1/2 cups flour
1 tsp chopped thyme
1 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
4 tbs salted butter, diced
3/4 cup buttermilk

Heat oven to 425 degrees. In skillet, cook bacon 2 min. Remove from skillet and drain, reserve bacon drippings. In bowl, combine next 5 ingredients, cut butter into mixture. Add bacon, stir in buttermilk until dough forms.
(2) On floured surface, shape dough into 1” thick disk. Using 2 1/4” biscuit cutter, cut out 8 biscuits. Place biscuits on greased baking sheet. Brush with reserved bacon drippings. Bake 14 min. then serve.
MAKES 6 SERVINGS OF BISCUITS..

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18. Grilled Teriyaki (Fish) Steaks
Posted by: “RUSSIE-—— >^..^<”

GRILLED TERIYAKI SWORDFISH

2 tbs reduced sodium teriyaki sauce
1 tbs honey
1 tbs rice vinegar
1 tbs chopped ginger
1 tbs oil
2 cloves garlic, chopped
4 swordfish steaks
6 green onions, trimmed
1 lemon, sliced

In plastic bag, combine teriyaki sauce, honey, vinegar, ginger, oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on plate and refrigerate 1 hour.
(2) Heat grill. Coat grill rack with oil or cooking spray. Grill swordfish 5 min. Baste with some of the remaining marinade, turn and grill for an additional 5 min. or until cooked through. Brush green onions with marinade and place on the grill for the last 4 min. of cooking time. Remove fish and green onions to a platter and cover with foil to keep warm.
(3) TO SERVE-—Boil remaining marinade in a saucepan. Drizzle over the fish. Garnish with lemon slices, then serve.
MAKES 4 SERVINGS OF SWORDFISH..

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19. Layered Cobb (Salad)-—with Dressing
Posted by: “RUSSIE-—— >^..^<”

LAYERED COBB SALAD

6 cups sliced lettuce
1/2 pound grape tomatoes, halved
4 cups shredded cooked chicken
2 avocados, peeled and diced
1 large red onion, peeled and sliced
1 pound cooked medium shrimp, peeled
1 cup chunky blue cheese dressing
6 slices cooked bacon, crumbled

Place lettuce in the bottom of a salad bowl or trifle dish. Pack down slightly. On top of lettuce, layer tomatoes, chicken, avocados, onion and shrimp. Press down to compress. Spread with dressing. Refrigerate 1 hour, sprinkle with bacon just before serving.
MAKES 8 SERVINGS OF SALAD..

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20. Smoky Baked (Beans) Casserole
Posted by: “RUSSIE-—— >^..^<”

SMOKY BAKED BEANS

1 1/2 cups chopped onions
1 cup chopped green bell pepper
2 tbs corn oil
2 cans 15.5 oz each beans
1/2 cup each ketchup, light corn syrup and stout beer
1/2 cup Dijon mustard
1/4 cup chili sauce
1 tbs apple cider vinegar
1/2 tsp smoked paprika

Heat oven to 350 degrees. In skillet, cook onions and bell peppers in oil 3 min. In bowl, combine remaining ingredients and onion mixture. Spoon into 2 quart oven safe casserole dish. Bake 30 min. then serve.
MAKES 6 SERVINGS OF BEANS..

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21. Garden Tomato Relish
Posted by: “Dorie”

Garden Tomato Relish

10 lbs. tomatoes
3 large sweet onions finely chopped
2 medium sweet red peppers finely chopped
2 medium green peppers finely chopped
2 t. mustard
1 t. celery seed
4 1/2 C. white vinegar
2 1/2 C. packed brown sugar
3 T. canning salt
2 t. ground ginger
2 t. ground cinnamon
1 t. ground allspice
1 t. ground cloves
1 t. ground nutmeg

In a large saucepan bring 8 C. water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.

Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bagand remaining ingredients to pot. Bring to a boil. Reduce heat; cover and simmer 60-70 minutes or until slightly thickened. Discard spice bag.

Carefully ladle relish into hot 1 pint jars, leaving 1/2” headspace. Remove air bubble; wipe rims and adjust lids. Process for 20 minutes in boiling water canner.

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

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22. Burnt Butter Rice
Posted by: “Dorie”

Burnt Butter Rice

4 cups chicken broth
2 cups long grain white rice
1/2 cup butter
salt to taste

Place the chicken broth and rice in a large pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
During the last 5 minutes of the rice, melt the butter in a small skillet over medium-high heat until it browns and the foam starts to clear. It will be a dark brown, similar to chocolate.
After the rice has simmered for the 15 minutes, remove it from the heat. Pour the burnt butter over it, being careful not to spatter. Do not stir into the rice. Replace the lid, and let stand for 15 minutes. Stir and season with salt to taste before serving.

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

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23. Boxty - Irish Potato Griddle Cakes
Posted by: “Dorie”

Boxty - Irish Potato Griddle Cakes

1/2 pound potatoes, unpeeled
1 1/2 cups buttermilk
1/2 pound potatoes, peeled and grated
1 3/4 cups all-purpose flour
1 teaspoon baking soda
salt and ground black pepper to taste
2 tablespoons butter, or as needed

Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

Dorie


Yahoo! Groups Links

To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/


1,037 posted on 08/12/2009 11:16:36 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: hoosiermama

Unfortunately SQUIRE TOM, who rules our house. Doesn’t like cats....He puuuurrrferrs his buddy Rascal, the dog. Who tries to purr with him....We need a pet psychologist <<<

You must get your pets from the same place that I do.

For I too have lived with several strange ones.

There was the giant Tom, who ate the stems of all the wild mustard leaves, but would not pick his own. LOL, I like the mustard leaves dipped in the Safeway label of Ranch Dressing.

I tested him once, if I picked him a leaf, he ate it, but stick the plant in his face and he would not take a bite.

He also spent his night, after all the others were asleep, sleeping his body curved with my body, with his paw in my hand.

Felt like I was sleeping with a loved one.


1,038 posted on 08/12/2009 11:24:06 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

LOL.

I’m very very small fry.

Thankfully, The Lord multiplies things in ways the enemy cannot.


1,039 posted on 08/12/2009 12:53:40 PM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: metmom

>>> I’m fighting the late blight with my tomatoes. I have a whole bunch that just need to hang on long enough to ripen and I’ll have some crop. <<<

Best of Luck , it’s starting to wipe out the local crop here in western carolina

and I also think tomato prices will reflect it..


1,040 posted on 08/12/2009 1:07:38 PM PDT by Eagle50AE (Pray for our Armed Forces.)
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To: DelaWhere; Alamo-Girl; airborne; AngieGal; AnimalLover; annieokie; aragorn; auggy; autumnraine; ...
I'd forgotten about them. I thik they are tops, too.

I think Stan Deyo's site also has a link for such things that I'd forgotten about.

Thanks Big.

Joya ping.

BTW, ALL,

We typically to NOT KNOW FOR CERTAIN

which of all these sources and rumors etc. are disinformation; what percent disinformation; trial baloons; tests to watch how such info spreads from what sources over the net; testing suspected leak sources etc.

HOWEVER, WE CAN BE UTTERLY CONFIDENT about the general END TIMES OUTLINE IN SCRIPTURE.

WE CAN KNOW AND BE UTTERLY CONFIDENT THAT THE BROAD GENERAL OUTLINE AND RELATED STEPS THERETO

WILL COME TO PASS

in varying degrees at varying times in varying locales . . . with specifics and times changing per related changing contingencies.

We are to still prayerfully prepare as God leads and to seek HIS FACE AND HIS ARMS AND HIS SHELTER AND HIS HIGH TOWER AND HIS PEACE AND HIS REST EVEN IN THE MIDST OF BATTLE. . . . TO BE ANXIOUS FOR NOTHING . . . TRUSTING IN OUR ALL TOGETHER GOOD; ALTOGETHER LOVING HEAVENLY FATHER.

1,041 posted on 08/12/2009 1:11:38 PM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: Quix

Here is something I think some might be interested in

http://www.freedomsphoenix.com/News/055437-2009-08-12-amazing-device-pumps-well-water-using-compressed-air-video.htm


1,042 posted on 08/12/2009 1:15:25 PM PDT by FromLori (FromLori)
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To: FromLori

THX BIG

Here’s source link:

http://survivingthemiddleclasscrash.wordpress.com/2009/08/12/amazing-device-pumps-well-water-using-compressed-air-video/


1,043 posted on 08/12/2009 1:23:34 PM PDT by Quix (POL Ldrs quotes fm1900 2 presnt: http://www.freerepublic.com/focus/religion/2130557/posts?page=81#81)
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To: DelaWhere; Quix; Joya; All

http://www.puritan.com/

Thanks, DW. Appreciate it.


1,044 posted on 08/12/2009 1:36:30 PM PDT by Joya (Lord Jesus Christ, Son of God, Savior, have mercy on me, a sinner!)
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To: All

http://www.theperfectpantry.com/2009/07/red-pepper-flakes-recipe-chicken-larb.html

Red pepper flakes (Recipe: Laotian chicken and herb salad)

Laotian chicken and herb salad

REVELATION: Did you know you can make your own red pepper flakes?

Have you ever thought of doing it?

When it comes to peppers, the labels “mild” and “hot” don’t really mean much. Is “mild” a NuMexico Naky (500 Scoville Units) or a NuMexico Big Jim (5,000)? And is “hot” a Tabasco (30,000) or a Thai (100,000)?

Why not create your own blend, mild or hot, smoky or not? You don’t even need to use red peppers.

All you need are dried peppers, an oven, a rolling pin, and patience.

Here’s how: Start with your favorite dried peppers (commercial blends often rely on New Mexico red or cayenne chiles, but you can use black mulato chiles, too — I’ll never tell). Wear rubber gloves, or remember not to rub your eyes. Remove the stems. If you want a milder pepper flake, open the chiles and remove the seeds; for a more fiery finished product, leave the peppers whole, with the seeds and ribs intact.

Place the chiles on an aluminum-foil lined baking sheet in a slow (200°F/100°C) oven for 8-10 hours, until brittle. Remove from the oven and allow to cool completely. Crush with a rolling pin. Store the flakes in a glass jar with a tight-fitting lid; they will keep for more than six months in a cool, dark part of your pantry.

Red pepper flakes

Red pepper flakes — popular in the cuisines of Turkey, Hungary, Korea and Japan, as well as Italy — give you the heat of hot sauce (such as Tabasco), without the vinegar or added liquid. You can order chile peppers to make your own red pepper flakes from Penzeys or The Spice House.

When it comes to pepper, freshness matters; stale pepper that sits around for months definitely loses its kick. After a year, either replace the spice, or increase the quantity when you cook with it to compensate for the diminishing pungency.

Red pepper flakes, nicknamed diavolochino in Italian, give their name to pasta fra diavolo, and here in Rhode Island they’re sprinkled on every imaginable type of pizza.

Try using some of your own homemade blend in spicy grilled eggplant with parsley and mint, no-fail tomato sauce, red pepper soup, Mediterranean fish in foil packets, easy corn cakes or Thai grilled chicken with cilantro dipping sauce. And how about red pepper flakes for dessert, in an orange and chili pepper ricotta cheesecake?

CHICKEN LARB (Laotian chicken and herb salad)
Adapted from the wonderful new book, Cooking from the Heart: The Hmong Kitchen in America, by Sami Scripter and Sheng Yang, this is light and low-carb. The original recipe calls for toasted sticky rice flour, and in the book you’ll find instructions for making this. I substituted toasted bread crumbs. Don’t substitute for the fresh herbs, though; they are essential to the bright taste of the dish. Serves 8; can be halved.

3 lbs ground chicken or turkey
Juice of 2 large limes, plus 1 lime for garnish
2 Tbsp rice wine
2 tsp minced fresh ginger or galanga
1 stalk minced lemongrass (remove tough outer leaves, root, and top several inches before mincing)
3 tsp grated lemon zest
1 tsp crushed red pepper flakes
1 clove garlic, minced
1 Tbsp fish sauce
1-1/2 tsp kosher salt
1/2 tsp white pepper
3 Tbsp toasted bread crumbs
1 heaping cup chopped fresh mint
1 heaping cup chopped cilantro
Several additional stems of mint and cilantro, for garnish
1 bunch scallions, sliced diagonally
1/2 cup chopped Thai basil
1 large head leaf lettuce (16 leaves, for wrapping)

On a large cutting board, chop the chicken until it is finely minced. Place it in a large bowl, and squeeze the lime juice over it. Add the rice wine and mix with your hands to combine.

In a nonstick frying pan (don’t use any oil), cook the chicken, tossing and stirring constantly, just until the meat turns white. Return the mixture with any accumulated juice to the bowl and allow it to cool to room temperature.

While the chicken cools, prepare the fresh herbs. Add the ginger, lemongrass, lemon peel, red pepper flakes, garlic, fish sauce, salt, white pepper and bread crumbs to the cooled mixture. Toss the ingredients together until they are well mixed. Then add the mint, cilantro, scallions and Thai basil. Gently toss everything together.

Break lettuce leaves away from the head, and wash and dry them. Fill lettuce leaves with the chicken mixture, and serve with lime wedges.

More recipes in The Perfect Pantry:
Chicken satay
Nasi goreng/Indonesian fried rice
Muhammara
Pasta puttanesca
Roasted vegetables with yogurt and fresh tomato sauce


1,045 posted on 08/12/2009 1:57:46 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny; Quix; Joya

‘get a pill that contains Papaya and Peppermint’

Thanks, granny. Love ya


1,046 posted on 08/12/2009 2:01:43 PM PDT by Joya (Lord Jesus Christ, Son of God, Savior, have mercy on me, a sinner!)
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To: All

http://www.theperfectpantry.com/2009/08/dumplings.html

Shrimp potstickers

Make these vegetarian by omitting the shrimp and doubling the tofu. Freeze some before or after cooking. Makes 40 potstickers.

10 dried shiitake mushrooms
1 bunch cilantro, leaves chopped
1 clove garlic, minced
1/2-inch piece of fresh ginger root, peeled, finely chopped
2 scallions, chopped
1 green chile (jalapeño, serrano, or Thai), seeded and minced
1 cup peeled and grated carrot (approx. 1 carrot)
1/2 red bell pepper, seeded, finely chopped (about 1/2 cup)
1/4 cup firm or extra-firm tofu, patted dry, chopped into 1/8-inch squares
8 large cooked shrimp, chopped
1/4 cup peanut butter
2 Tbsp dark soy sauce
40 round fresh dumpling wrappers
1-2 Tbsp peanut oil
1 cup vegetable or low-sodium or homemade chicken stock

Put the dried mushrooms in a bowl, cover with warm water, and let soak for 30 minutes until softened. Drain, reserving the soaking liquid, and chop mushrooms finely.

Put the mushrooms in a large bowl and add cilantro, garlic, ginger, scallions, chiles, carrots, bell pepper, tofu and shrimp. Stir to combine.

In a small bowl, stir together peanut butter and soy sauce, and add to the vegetable mixture. Stir well to combine.

Put a dumpling wrapper on a dry work surface and put 1 level tablespoon of filling in the center. Brush the edge with water and fold into a half-moon shape, pleating one side 3-5 times as you go (or use a dumpling press). Place on a tray lined with wax paper, flattening the bottom of the dumpling as you do. Cover the tray with a damp cloth. Repeat with remaining wrappers and filling, adding each to the tray. Keep the tray covered with the cloth until you’re ready to cook.

Heat two large nonstick frying pans to medium-high heat, and brush each with 1 teaspoon of oil. Add as many dumplings as you can, flattened side down in a single layer, equally divided between the pans, without overcrowding. Saute for 2-3 minutes until browned on the bottom (do not flip them).

Mix the reserved mushroom liquid with the stock and, very carefully, pour half of it over the dumplings in the two pans, until part covered (use more if needed). Keep your distance — when you add liquid to the pan, it will splatter. Bring to a boil, reduce to a simmer, cover the pans, and cook 8-10 minutes, until the liquid is absorbed and the dumplings are a bit translucent.

Return to full post on www.theperfectpantry.com.



1,047 posted on 08/12/2009 2:23:36 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://homesicktexan.blogspot.com/2008/08/cool-off-with-hot-jalapeno-pickles.html

Tuesday, August 05, 2008
Cool off with hot jalapeno pickles

If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish served to you at your local Tex-Mex restaurant.

You’d see this in classic Dallas places such as El Fenix or El Chico, and in Houston establishments such as Molina’s. The hot pickle relish, also known as escabeche, was made up of jalapenos, carrots and cauliflower and it was tart, fiery, crunchy and yes, very refreshing.

There’s been a lot of bad news about jalapenos lately, namely those from Mexico. And while I’m glad they pinpointed the source of the salmonella, it didn’t give me much confidence in buying jalapenos at the grocery store, especially when their origin was unknown.

Earlier in the summer I bought a jalapeno plant and it produced two tiny peppers, until it started shedding all of its leaves working its way toward a slow death. I have since nursed it back to health and it now has a few blossoms, which if all goes well could mean more jalapenos. Very local and very fresh! But my one plant isn’t enough to keep me satisfied.

I eat a lot of jalapenos so I am pleased they are now in season and I can find them in abundance at my local farmer’s market. Last weekend, one of the Union Square farmers had a gorgeous display of jalapenos and serranos and I went nuts, buying over a pound. I also picked up some cauliflower, carrots, onions and garlic and because my refrigerator can only hold so much, decided that I should make some pickles.

I made my first batch of pickles last summer and for these pickled jalapenos I pretty much followed the same technique, except I briefly cooked my vegetables before placing them in the jars and adding the brine. They also didn’t take a week to marinate—by the next day they were already tangy and juicy—ready to be added to nachos, placed on a cheeseburger or just nibbled on their own.

It’s a shame you don’t see hot pickled jalapeno relish in Tex-Mex restaurants more often, especially since its piquancy really wakes up your appetite. But thanks to the bounty of the season, I now have enough pints to last me—for at least a couple of weeks.

Pickled jalapenos (escabeche)
Ingredients:
1 pound of jalapenos, cut into rings
1 small head of cauliflower, cut into florets
3 carrots, peeled and cut into rings
1 small onion, cut into rings or slivers
6 cloves of garlic, minced (6 teaspoons)
1 tablespoon of canola oil
6 teaspoons of peppercorns
6 teaspoons of cumin seeds
6 sprigs of cilantro
2 cups of white vinegar
Salt
Water
Six pint jars, sterilized

Method:
1. Cook the peppers, carrots, cauliflower and onion in the oil on medium heat for ten minutes or until onion is clear.
2. In each jar, place the equivalent of 1 minced clove of garlic (1 teaspoon), 1 sprig of cilantro, 1 teaspoon each of peppercorns and cumin seeds.
3. Divide pepper mix between the six jars.
4. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt.
5. Seal and then give jar a good shake.
6. Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month. Makes 6 pints


1,048 posted on 08/12/2009 2:28:56 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://homesicktexan.blogspot.com/2009/07/texas-potato-salad-what-is-it.html

Friday, July 03, 2009
Texas potato salad, what is it?

Is there such a thing as Texas potato salad? And if so, what is it exactly?

When I asked my family how they make their potato salad, they all provided recipes that called for similar ingredients: chunky, unpeeled potatoes (either red new, brown russet or Yukon gold potatoes), green onions, celery, hard-boiled eggs, sweet pickles, mustard and mayonnaise. And if you’re on my dad’s side of the family, you stir in some Durkee’s as well.

This is the potato salad that always graced the table at our family barbecues—a thick mouthful that was soft and crunchy, tangy and sweet. But as I asked friends that hail from other regions of the country how they make their potato salads, their recipes sounded shockingly similar.

My family assured me, “Yes, this is how we do it.”

But is it particularly Texan?

People say it’s the mustard that makes a potato salad a Texas potato salad, but doesn’t everyone use mustard? Perhaps we just use more.

Of course, we also eat a lot of German potato salad in Texas. This concoction, most commonly found in the Hill Country, is usually served warm (though it’s also delicious cold). It’s a mix of red new potatoes, bacon, green onions, mustard and vinegar—with nary a dollop of mayonnaise to be found.

Sure, mustard is a quintessential Texas condiment. But so are pickled jalapenos. And why aren’t these in a Texas potato salad? Heck, even my mom—who is the queen of pickled jalapenos and its juice—doesn’t add it to hers. “Why not,” I asked. She didn’t have an answer, but insisted that sweet pickles are a key ingredient that compliments the other flavors.

Even though I’m no fan of sweet pickles, apparently I’ve been eating them in my potato salad my whole life without complaint, so I could see her point. But I still felt that a Texas potato salad needed jalapenos. So I compromised and made a batch of bread and butter jalapeno pickles and added that instead.

I love it when I have a hunch and it’s proven correct. And yes, these bread and butter jalapenos were a wonderful balance—sweet enough to be pleasing to the tongue yet fiery enough to make my lips tingle. Bread and butter jalapeno pickles were just what I needed to perk up my potato salad and make it my Texas potato salad.

But enough about me, what does Texas potato salad mean to you?

Texas potato salad
Ingredients:
2 pounds of red new potatoes, cubed
2 celery stalks, diced
2 green onions, sliced
1/4 cup of apple cider vinegar
1/4 cup of bread and butter jalapenos, diced (recipe follows or you can use store bought)
1/4 cup of yellow mustard
1/4 cup of mayonnaise
1/2 teaspoon paprika
1 teaspoon bread and butter jalapeno pickle juice
Salt and black pepper to taste

Method:
In a large pot, cover potatoes with cold water, bring to a boil and cook until tender, about 15 minutes. Should be tender but not mushy.

Drain potatoes and rinse in cold water. Toss with vinegar and salt, and let cool in the refrigerator for half an hour.

After the potatoes have cooled, gently stir in the mustard and mayonnaise into the potatoes and then add the rest of the ingredients.

Serves four to six.

Notes: Lots of people like to also add dill pickles and sliced eggs and it always tastes good. And I used red new potatoes because that’s what my grandmother grows on her farm, but you can also use Yukon gold or any other potato that you prefer. I also leave my potatoes unpeeled because I like the texture and flavor of the skins, but feel free to peel your potatoes if that’s how you like them.

Bread and butter jalapeno pickles
Ingredients:
1/2 pound jalapenos (about four)
1 cup of apple cider vinegar
1/2 cup of sugar
1 teaspoon mustard seed
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cinnamon stick

Method:
Pack into a pint-sized jar the sliced jalapenos
Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos.
Let cool (about half an hour) and then cover and refrigerate.
Will be ready in a couple of hours, but I like to let them pickle overnight.


http://homesicktexan.blogspot.com/2009/04/whats-in-your-english-pea-salad.html

What’s in your English pea salad?

I was sitting with a group of food writers from the Northeast the other day (I would playfully call them Yankees, but as it was gently pointed out to me, they wouldn’t call me a Confederate so I should be careful with my adjectives). They asked me if there was something that we Texans eat that I was reluctant to write about and I didn’t blink before I said, “Pea salad.” (If you’re a fan, please do not take offense. Instead, bear with me. )

We didn’t often eat pea salad often in my family and for me it was always the strange-looking dish holding court next to the lime congeal at the church potluck or in the cafeteria line.

I can guarantee that you would never see it here in New York City, and, well, because it’s been out of sight, it’s also been out mind. (I know, I know—how could I forget about pea salad? I hear it all the time: I’ve lived away from Texas too long!) But when a reader requested that I post a recipe, saying, “We always eat it around Easter,” I figured it was time.

Pea salad is a Texan classic and yet it changes as much as the weather on a spring day.

Take my grandmother’s recipe: she makes hers with peas, cheddar, mayonnaise and pickles. But I also know people who make their pea salad with boiled eggs and bacon, not to mention those that make theirs with pickled onions and pimento cheese. And let’s not forget those other weighty questions: Do you go with canned Le Sueur peas, frozen or fresh? Do you shred or cube your cheese? Do you add other vegetables such as carrots or celery? And how do you feel about the inclusion of macaroni or almonds?

As you can see, pea salad is the font of much debate and deliberation. .

I decided that in order to decide how best to eat it, I’d just have to make my own.

I love peas and bacon together, so that was simple decision. And since I’m the kind of person that eats mayonnaise by the spoonful, I was definitely including that. When it came time to add cheese, however, I was flummoxed. Of course, in Texas you add yellow cheese—most typically Longhorn cheddar (unless you prefer Velveeta or American). But the combination of peas and bacon reminds me of northern Italian food, and so I thought that Parmesan shavings would be tasty.

In the end, however, tradition won out over experimentation. I realized that pea salad can be found all over the place, but it’s the yellow cheese, preferably Longhorn cheddar, that marks pea salad as Texas pea salad (that is, unless you make it with hard-boiled eggs, but I’m just confusing myself).

And while I couldn’t remember the last time I had this classic Southern side dish, when I took my first bite I was pleasantly surprised as it was soft, sweet, crunchy and spicy. It was good. I wouldn’t try to overanalyze pea salad—if you dissect its parts you’ll probably be put off of it. But when you add all the ingredients together, you have a refreshingly cool spring salad that is certain to please most everyone.

So, what do you put in your pea salad?

English pea salad
Ingredients:
4 cups of English peas (can be either fresh or frozen
4 pieces of bacon, cooked and crumbled
1/2 of a small onion, finely minced
1 tablespoon of fresh mint, chopped
1/2 cup of sharp cheddar, cubed
1 teaspoon white wine vinegar
1/4 cup mayonnaise
Pinch of cayenne
Salt to taster

Method:
Rinse your peas (do not cook, either fresh or frozen) and then mix all ingredients together. Chill for a few hours and serve.
Serves 8.

Notes: Like all salads, this is just a guide and you can jazz this up any way you see fit, such as using ham or chicken instead of bacon, adding pimientos or jalapenos, or maybe adding a dollop of mustard to give it some tang.


1,049 posted on 08/12/2009 2:36:02 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: FromLori

http://www.freedomsphoenix.com/News/055437-2009-08-12-amazing-device-pumps-well-water-using-compressed-air-video.htm

<<<<

Yes it is interesting, and we thank you for posting the link for it here.

You might also check at Mother Earth and see if you can find something called a “Ram pump”, it was a method of pumping water and your invention made me think of it.

LOL, no you don’t want to hear my description of something that I read 30 years ago and did not understand then.

I suspect they only work on shallow wells.


1,050 posted on 08/12/2009 2:51:33 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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