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

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

CEREAL VIRUSES - USA: (OREGON, KANSAS)
**************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

[1] _Wheat mosaic virus_ - Oregon
[2] _Barley yellow dwarf virus_, grasses - Oregon
[3] Triticum mosaic virus, wheat - Kansas

******
[1] _Wheat mosaic virus_ - Oregon
Date: Sat 12 Apr 2008
Source: The Walla Walla Union-Bulletin [edited]
http://www.union-bulletin.com/articles/2008/04/12/local_news/0804133wheatmosaic.txt

_Wheat mosaic virus_ confirmed, appears to have spread

---

The focus of a field trip was soil-borne _Wheat mosaic virus_.
Although the yellow patches had been seen in isolated fields for
several years, the virus was only recently identified as the cause.
This year [2008] outbreaks appear to have spread. The discovery was
announced by Matt Weber and Marshal McKinley, agronomists with the
McGregor Company.

Among the group were Tim Murray, Washington State University, and
Richard Smiley, Oregon State University. “This is an unusual disease,
transmitted by a soil-borne fungus,” Murray said. While not new, the
virus has been rarely identified in the Pacific Northwest. Murray
said the main control used elsewhere is disease-resistant varieties
of wheat. A priority will be identifying which [wheat] strains are
most resistant. There are very few other ways to control the disease,
Smiley said. Sanitizing equipment by cleaning off soil is one method,
he said.

Murray and Smiley said the virus is easy to confuse with another
disease, _Wheat streak mosaic virus_. “There’s probably about 30
viruses that affect wheat, but it takes a biochemical analysis to
differentiate them,” Smiley said. The cool, relatively damp
conditions this spring [2008] appear to have triggered more
outbreaks. Warmer weather, generally above 70 deg F [21 deg C], slows
and eventually stops the disease development, confining symptoms to
lower leaves.

Murray and Smiley also said it is possible the infection has been in
Walla Walla County for some time, but that the right conditions
hadn’t occurred until recently to bring the virus out. “It’s going to
vary from year to year,” Murray said. “We’re in a year now where
we’re seeing a good expression of the disease.”

[Byline: Andy Porter]

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

******
[2] _Barley yellow dwarf virus_, grasses - Oregon
Date: Fri 4 Apr 2008
Source: Capital Press [edited]
http://www.capitalpress.info/main.asp?SectionID=67&SubSectionID=618&ArticleID=40552&TM=8046.933
[Subscription required]

Grain virus finding home in valley’s grass seed crops

---

As wheat acres soar in the Willamette Valley, so do concerns over a
virus associated with wheat that is infecting grass seed plants.
Researchers hope to develop a strategy to deal with _Barley yellow
dwarf virus_ [BYDV] in perennial ryegrass and tall fescue seed crops.
Western Oregon scientists attribute at least part of the influx to a
dramatic increase of wheat acres in the valley. BYDV causes a common
disease in wheat and is a constant concern in areas where wheat is
widely grown. Corn also is a host for the virus, but corn is
symptomless. The virus is spread by aphids.

OSU [Oregon State University] Extension agent Tom Silberstein said
this week he’s been seeing extensive evidence of the virus in grass
seed in recent days. “We’re seeing a lot of fields with yellow
patches and unthrifty plants,” Silberstein said. He estimates that at
high levels the virus, which shrivels plant heads, can reduce yields
as much as 20 percent. Crop scientists are hoping to answer several
questions, such as whether certain varieties are more susceptible;
why the virus is showing up more often in 2nd-year fields; whether
infection occurs in the fall previous to the following year’s crop or
in the previous spring and summer; and what are effective control
strategies.

In wheat, researchers advise growers to delay planting to give cold
fall weather a chance to reduce aphid populations. In grass seed,
however, where fields often stay in production between 3 and 5 years,
planting-date control strategies often are ineffective. Adding to
concerns in grass seed is that once a plant is infected, it is
infected for life. That gives aphids plenty of opportunity to feed on
the plant and transmit the disease to another plant.

Chemical control strategies available to growers include lowering
aphid populations in a field or deterring them from entering a field,
Silberstein said. But chemical control strategies often are
ineffective.

[Byline: Mitch Lies]

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

******
[3] Triticum mosaic virus, wheat - Kansas
Date: Tue 25 Mar 2008
Source: Agriculture Online [edited]
http://www.agriculture.com/ag/story.jhtml?storyid=/templatedata/ag/story/data/1206462778770.xml

Virus adds new wrinkle to wheat disease picture

---

First found by Kansas State University researchers in 2006, a newly
discovered virus affecting wheat was officially recognized and named
Triticum mosaic virus [TriMV] in 2007. TriMV is now considered one of
3 diseases affecting wheat in approximately the same manner — the
other 2 being _Wheat streak mosaic virus_ [WSMV] and high plains
disease [HPD, probable virus], says Erick DeWolf, K-State Research
and Extension plant pathologist. All of these diseases are vectored,
with varying degrees of efficiency, by the wheat curl mite. In
addition, the disease symptoms of all 3 diseases are virtually
identical, he adds.

Many aspects of TriMV remain largely unknown at this point, including
varietal reaction, distribution, and yield loss potential. “Although
there has been no conclusive varietal screening for TriMV alone yet,
it is known that RonL is susceptible,” DeWolf says. RonL is the 1st
variety to have true genetic resistance to WSMV, at least under cool
temperature conditions. If RonL shows WSMV-like symptoms, and
temperatures have been cool, then TriMV should be suspected.

At this point, there is no reason for producers to be unduly alarmed
by the detection of this new virus disease on wheat, DeWolf says.
“TriMV may have been present at low levels for many years, and was
only now detected when disease symptoms appeared on RonL,” he says.
“It is also possible that TriMV is new to the High Plains, but there
is no way to know for sure.” Because TriMV is vectored in the same
manner as WSMV and HPD, producers should take the same preventive
measures: control volunteer wheat and plant after the Hessian
fly-free date, DeWolf says.

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

[Soil-borne wheat mosaic disease

---

Wheat mosaic disease was first reported in 1919 in the central United
States, and _Wheat mosaic virus_ (WMV, genus _Furovirus_) was later
identified as the cause making it one of the earliest known wheat
viruses and the 1st to be characterized as soil-borne. The disease
now occurs in many countries from various parts of the world.
Normally only autumn-sown (winter) wheat develops symptoms, although
spring wheat is also susceptible. Symptoms range from mild green to
prominent yellow leaf mosaics (mottling). Stunting can be moderate to
severe. Rising spring temperatures slow and eventually stop disease
development.

WMV is transmitted by the soil-inhabiting fungus _Polymyxa graminis_
and can also be spread with contaminated soil, by water, and
mechanical means. It is not seed-transmitted. For reasons not
understood, the virus sometimes spreads more rapidly and over longer
distances than can be explained by soil or water movement. Resistant
wheat cultivars are available, and so far no resistance-breaking WMV
strains have been reported.

Barley yellow dwarf disease

---

Barley yellow dwarf (BYD) occurs worldwide and is the most
destructive of virus diseases of wheat. Grain yields may be reduced
by one third. It attacks a wide range of grass species (_Gramineae_)
including wheat, oats, rice, maize, rye, and barley. Oats are usually
considered more susceptible than wheat. Symptoms include leaf
discolouration from yellow to purple (depending on the host species),
stunting, reduced tillering, and empty seed heads. Plants infected in
autumn may not survive the winter or show severe symptoms when growth
resumes. Diseased plants often occur in circular patches within the
field, which are associated with colonisation by the aphid vectors.

BYD viruses have now been split into several species in the family
_Luteoviridae_ (mostly in the genus _Luteovirus_) and are
differentiated by their ability to be transmitted by various aphid
species and their virulence on a selected variety of oats. They
cannot be transmitted by seed, pollen, or mechanical means and cannot
survive in stubble or in the soil. Volunteer cereal plants or grassy
weeds may serve as pathogen reservoirs. Disease management includes
use of resistant cultivars and control of the aphid vectors.

Triticum mosaic virus

---

Triticum mosaic virus (TriMV) is an as yet unclassified virus in the
family _Potyviridae_. It was discovered very recently (2006) in the
Kansas Hays area in wheat cultivars developed for their resistance to
_Wheat streak mosaic virus_ (WSMV). It is spread by the wheat curl
mite _Aceria tulipae_. For more information on this mite and _Wheat
streak mosaic virus_ see ProMED-mail post no. 20070928.3211.

[JDoutrider]

Pingaroonie!

Supposed to snow this weekend... Dang! Am I ever going to get my garden in???

[PGalt]

This is to be a place to post your recipes, questions and suggestions on surviving today, with rising food costs and so many changes in our food supplies.

Great thread! BUMP-TO-THE-TRUTH!

[processing please hold]

Thanks for the ping.

My little girl is in bed with one of her migraines so I'll be able to pop in and out of FR today.

I am a bit behind - but I'll catch up. Our garden is in the ground. For some strange reason we planted a lot of yellow squash this year. On the other hand, I really love squash, maybe that's the reason. lol

[SueRae]

ping!!!!!!!

[Centurion2000]

bump

[nw_arizona_granny]

This mornings post has several good ones to post from:

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

Posted by: “Eleanor
Date: Tue Apr 15, 2008 2:38 pm ((PDT))

... from “Taste of Home” :

* Lemon Juice may be substituted for vinegar any many salad and
vegetable recipes. Just a squeeze makes vegetables taste livelier, too!

* Here’s how to keep corn on the cob garden fresh for up to a week :
Immediately husk the corn and remove silk. Then place cobs in zip top
plastic bags between layers of
paper towels that you have soaked in cold water. Refrigerate. When
ready to cook, remove as many cobs as you need.

* Make super-fine sugar by whirling granulated sugar in a blender or
food processor until powdery.

* Pancakes will brown just beautifully if you add one tablespoon of
molasses to your butter.

* Melt chocolate squares for recipes right in the wrappers in the
microwave oven. Be sure teh wrappers are paper, not foil. Then, just scrape
the melted chocolate into the
mixing bowl.

* Whenever I cook cabbage, I put a piece of celery in the kettle to
kill the cooking odour. No cabbage smells in the house!

* Before opening a canned ham, run hot tap water over the container for
a few minutes - the ham will slip out easily. **

* For quick baked potatoes, first cook 3 minutes in the microwave, then
20 minutes at 375 in a conventional oven to crisp the skins. Remember
to pierce the skins before
microwaving.

* When I mix ground meat with other ingredients, I put the meat and
ingredients in a plastic bag and zip it shut. Then I knead the mixture in
the bag. This way, I don’t
havve to wash either a bowl or my hands afterward. I can also freeze
whatever I don’t use right in the bag.

* Dip fresh strawberries into sour cream and roll in
strawberry-flavoured gelatin granules for a tasty treat.

* For a refreshing snack, combine 1-1/2 cups orange juice, a peeled
banana, and a tray of ice cubes in a blender. Blend on high speed until
smoothe and creamy.

* When celery loses it’s crispness, place it in a pan of cold water
along with a sliced raw potato. Let is stand for awhile, and it will again
be crunchy.

* For fresh tasting frozen raspberries, thaw one pint of frozen berries
in a syrup solution of 2 cups water to 1/2 cup granulated sugar. Drain
and use immediately.

* Freeze whole strawberries on a cookie sheet until firm; transfer to
heavy plastic bags or 5-quart ice cream pails for storing.

* If syrup is too sweet to suit you, make a fruit topping for pancakes,
waffles, or French toast. Place two cups fresh or frozen blueberries
in a small saucepan, mix
together with 1 tablespoon cornstarch and 1/3 cup water and pour over
berries. Cook over medium heat until thick and clear. Sweeten to taste
unsing artificial sweetener if
desired.

* Tie serving-size bunches of asparagus together with twine and cool,
covered, in boiling water for 8-10 minutes. Each bunch can be easily
slifted from the water. Then just
snip the twine and serve.

** From me : Works with cans of Spam, too. ~ S

[nw_arizona_granny]

Posted by: “Eleanor
Date: Tue Apr 15, 2008 2:40 pm ((PDT))

* Store white rice on the pantry shelf in an airtight container for up
to one year. Brown rice and wild rice have an oily bran layer that can
turn rancid at room
temperature. Store in the refrigerator for up to six months.

* Always rinse wild rice before cooking. It is not necessary to wash
other grains.

* Wild rice and barley may become tender without absorbing all the
cooking liquid. If necessary, drain before serving or combining with other
recipe ingredients.

* For fluffier rice, remove the saucepan from the heat after the
cooking time is complete and let stand for 5-10 minutes. Fluff with a fork
and serve.

* Leftover cooked white or brown rice, wild rice and barley freeze
well; defrost and reheat in the microwave oven for use in recipes calling
for cooked rice, or for a quick
side dish.

* Allow 1/2 to 3/4 cup cooked rice, wild rice or barley for each
side-dish serving.

[nw_arizona_granny]

Posted by: “Eleanor
Date: Tue Apr 15, 2008 2:41 pm ((PDT))

* To cook potatoes for salads, scrub and wash potatoes.; remove any
eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover
with cold water; add 1-2
teaspoons salt for each quart of water. Cover and boil until
fork-tender yet firm. Cooking times vary with size and variety - small potatoes
may cook in 15 minutes, while
larger ones may need 30 minutes. Drain potatoes; allow to cool. Use a
paring knife to peel if desired. Slice or cut potatoes into chunks.

* Red potatoes are especially good for salads because they don’t absorb
excess dressing or break apart as easily as other varieties. And
because of their thin, eedible
skins, they don’t need to be peeled.

---

* Always used canned or cooked pineapple in gelatin salads. Fresh
pineapple and kiwi will prevent the salad from setting.

* For easy removal of gelatin salads from the mold, moisten the
interior of the mold with cold water, rub vegetable oil inside or coast with
non-stick cooking spray before
filling.

---

* Select greens that are crisp and free of discolouration. Iceberg
lettuce and cabbage should be firm and solid.

* Wash green thoroughly in cool water, pat them dry with a clean towel
or paper towel to remove water. Store in a covered container or plastic
bag and refrigerate at
least one hour before serving to crisp the greens. Place a piece of
paper toweling in the bottom of the container to absorb excess moisture.

* For iceberg lettuce, cut out the core with a paring knife. Or grasp
the head in your hand and hit the core against the countertop; lift out
the core. Rinse the head under
running water and drrain core-side down.

* Just before serving, tear - don’t cut - the greens into bite-sized
pieces. Cutting greens with a knife will turn the edges brown with time.

* Allow greens to stand at room temperature no longer than 15 minutes
before serving.

* Toss greens with the dressing and serve immediately or place greens
in a salad bowl and pass the dressing at the table. Adding too much
dressing will make a salad soggy.

* Pasta, rice, and vegetable salads should chill for a few hours to
allow flavours to blend.

---

* Trim excess fat from meats to avoid flare-ups.

* Marinades can be used to add flavour to meat and vegetables or
tenderise less-tender cuts of meat. Always marinade in the refrigerator in a
glass container or resealable
plastic bag. In general, do not reuse marinades. If a marinade is also
use as a basting or dipping sauce, reserve a portion before adding the
uncooked foods, or bring it to a
rolling boil.

* Bring foods to a cool room temperature before placing on the grill.
Cold foods may burn on the outside before the interior is cooked.

* Use tongs to turn meat instead of a meat fork to avoid piercing and
losing juices. Also, salting meats *after* cooking helps retain juices.

* Brush on thick or sweet sauces during the last 10-15 minutes of
cooking, basting and turning every few minutes to prevent burning.

* Use a meat or instant-read thermometer to check the internal
temperature of meat and poultry before the recommended cooking time is up.

---

Tips for buying and cooking cuts of beef, from “Taste of Home” magazine
:

* Select beef with a bright cherry-red colour, without any grey or
brown patches.

* Make sure the package is cold, and has no holes or tears.

* For best quality, purchase beef before the “sell by” date on the
packaging.

* The amount of beef you need to buy varies with the cut selected.
Follow these guidelines : 2-1/2 serings per 1 pound of bone-in roasts and
other cuts. 2-1/2 to 3-1/2
servings per 1 pound of boneless cuts that will be trimmed of fat; 3 to
4 servings per 1 pound of lean boneless cutes without waste, such as
eye od round, flank, and
tenderloin.

* Less tender cuts can be marinaded to tenderise and add flavour. A
tenderising marinade must contain an acidic ingredient such as lemon
juice, veingar, yoghurt, or wine.
Marinades without an acid can be used to flavour tender cuts.

* Always marinade meats in the refrigerator, turning or stirring
several times to evenly coat. Less tender cuts need 6 to 24 hours to
tenderise. marinading longer than 24
hours will result in a mushy surface texture.

* Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.

* A “rub” is a blend of seasonings such as fresh or dried herbs and
spices, applied to the surface of uncooked cuts such as roasts or steaks.
Rubs add a burst of flavour to
the meat but do not tenderise.

* Choose an appropriate cooking method for the cut you’ve selected.
Tender cuts can be cooked quickly using dry-heat methods ( broiling,
grilling, pan-broiling, pan-frying,
roasting an stir-frying ); less tender cuts need to be cooked slowly
using moist-heat methods ( braising and cooking in liquid ).

---

Tips For Bars And Brownies

* Use butter, stick margarine ( with at least 80% oil ) or shortening.
Whipped, tub, soft, liquid, or reduced-fat products contain air and
water, and will produce flat, tough
bars or brownies.

* Avoid overmixing the batter. If it’s handled too much, the gluten in
the flour will be developed and the bars or brownies will be tough.

* Use dull alumiunum baking pans or glass dishes. Dark-coloured pans
may cause overbrowning.

* To easily remove bars and brownies from a pan, line the bottom of the
pan with foil, then grease. Add the batter and bake as directed.

* It’s important to evenly spread batter in the pan. If one corner is
thinner than another, it will bake faster and be overbaked when the
rest of the pan is done.

[nw_arizona_granny]

All in it’s time.

Or some such saying.

LOL

Yes, you will get your garden in, think of it as free irrigation, soaking into the ground.

Everything is going to work, except those in snow free areas will be eating, while you are still watching for growth.

Been there and done that, knew every new leaf....LOL

[nw_arizona_granny]

Thank you for coming to read and the bump.

Soon your snow will melt and you can plant.

Can’t you taste those fresh vegetables?

[nw_arizona_granny]

Do you have Lavender Essential Oil, it works wonders on headaches.........that is how I started using the essential oils.

Note: be sure it says ‘essential oil’, that makes it natural, all the other types are just perfume and chemicals.

I had been given 4 bottles of E. Oil for soap making, and One day I was reading someones hint on curing headaches, they said to smell the oil, apply a drop on the temples and it would cure it.

I also put a drop on the back of my neck, where the big joint is/or/at the top of the shoulders.

Lavender also helps one sleep and is a natural calming agent.

If you do not have that, do you have a good grade of Vanilla Flavoring for cooking, some say smelling it helps to calm one and cure a headache.

A cotton ball with a bit on it, will work, or I often just put a couple drops on the edge of my pillowcase, as I go to bed, so it is strong when I need it.

I had missed you and hoped you were just busy in the garden.

My mother loved the yellow squash, creamed with cheese.

I like all of them.

[nw_arizona_granny]

Thank you for coming to read the thread, I hope you will join in.

Thanks for the ping.

[nw_arizona_granny]

Thanks for the bump, hope it means you will be back soon.

You are welcome, anytime.

Join in the posting, this is not only for my posts.

[TightyRighty]

Thank you! I've seen some great tips and recipes (and I'm only at the 500 mark). I've got a black thumb - everything I touch in the garden dies but I'm going to try again this year. I've always wanted to learn how to can, make my own soap and candles - you know, get down to the basics and this thread has really got me thinking about it again.

I've grown up during a time where things have always been plentiful - so I have alot to learn. The first is - what can I and what can't I freeze? I'll be looking into that this week!

Thanks again for including me.

[nw_arizona_granny]

Chicken Tater Bake
Simple & Delicious
May/June 2008 issue
Page: 64

Please everyone in the family with this warm and comforting dish that
tastes like a chicken potpie with a Tater Tot crust!—Fran Allen of
St. Louis, Missouri

SERVINGS: 12
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 20 min. Bake: 40 min.

Ingredients:
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater Tots

Directions:
In a large saucepan, combine the soup, milk and butter. Cook and stir
over medium heat until heated through. Remove from the heat; stir in
the
chicken, peas and carrots, and 1 cup cheese.
Transfer to two greased 8-in. square baking dishes. Top with Tater
Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake
the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10
minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before
baking (do not thaw). Cover and bake at 350° for 1-1/2 to 1-3/4 hours
or until heated through. Yield: 2 casseroles (6 servings each).

Nutrition Facts
One serving: Calories: 356 Fat: 21 g Saturated Fat: 9 g Cholesterol: 61
mg Sodium: 844 mg Carbohydrate: 29 g Fiber: 4 g Protein: 18 g

http://www.tasteofhome.com/Recipes/Chicken-Tater-Bake
http://www.tasteofhome.com/Recipes/Chicken-Tater-Bake

[nw_arizona_granny]

Garlic Pineapple Chicken
Simple & Delicious
May/June 2008 issue
Page: 14

“I found this recipe on the Internet,” says Jayme Webb of Anderson,
South Carolina. “It makes a wonderful quick, light meal and tastes
great.” This is a deliciously different kind of stir-fry without the
usual Asian flavors.

SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.

Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch
cubes
2 cups uncooked instant rice
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup fat-free French salad dressing
1/3 cup chopped green pepper
2 tablespoons salt-free garlic herb seasoning blend

Directions:
In a large skillet coated with cooking spray, cook and stir chicken
over
medium heat until juices run clear. Meanwhile, cook rice according to
package directions.
Stir the pineapple, salad dressing, green pepper and seasoning
blend
into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5
minutes or until heated through. Serve with rice. Yield: 5 servings.
Editor’s Note: This recipe was prepared with McCormick Salt Free Garlic
& Herb Seasoning.

Nutrition Facts
One serving: 1 cup chicken mixture with 3/4 cup rice Calories: 384 Fat:
4 g Saturated Fat: 1 g Cholesterol: 75 mg Sodium: 319 mg Carbohydrate:
54 g Fiber: 3 g Protein: 30 g

http://www.tasteofhome.com/Recipes/Garlic-Pineapple-Chicken
http://www.tasteofhome.com/Recipes/Garlic-Pineapple-Chicken

[nw_arizona_granny]

Slow-Cooker Chuck Roast
Simple & Delicious

This fork-tender roast is fairly quick for a slow cooker recipe, and is
perfect for a busy weekend afternoon.—Linnea Rein of Topeka, Kansas

SERVINGS: 10
CATEGORY: Low Carb
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours

Ingredients:
1 boneless beef chuck roast (4 pounds), trimmed and cut in half
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/4 cup water
1/4 cup cider vinegar
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 cup cornstarch
6 tablespoons cold water
Dash salt and pepper

Directions:
Place roast in a 5-qt. slow cooker. Combine the tomato sauce, onion,
water, vinegar, ketchup, Worcestershire sauce, paprika, mustard,
bouillon and garlic powder; pour over meat. Cover and cook on low for
4-5 hours or until meat is tender.
Remove meat and keep warm. Skim fat from cooking juices if
necessary; transfer to a large saucepan. Combine cornstarch and cold
water until smooth; stir into cooking juices. Bring to a boil; cook and
stir for 2 minutes or until thickened. Season with salt and pepper.
Serve with roast. Yield: 10 servings.

Nutrition Facts
One serving: 5 ounces cooked beef with 1/3 cup gravy Calories: 337 Fat:
17 g Saturated Fat: 7 g Cholesterol: 118 mg Sodium: 312 mg
Carbohydrate:
7 g Fiber: 0 g Protein: 36 g

http://www.tasteofhome.com/Recipes/Slow-Cooker-Chuck-Roast
http://www.tasteofhome.com/Recipes/Slow-Cooker-Chuck-Roast

[nw_arizona_granny]

Pork Spareribs
Simple & Delicious
May/June 2008 issue
Page: 18

Who knew that five ingredients could be so delicious? These ribs are so
tender they literally fall off the bone.—Shari Sieg of Silver
Springs, Florida

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 6 hours

Ingredients:
3 pounds pork spareribs
2 cans (28 ounces each) diced tomatoes, undrained
2 cups barbecue sauce
1/4 cup packed brown sugar
1/4 cup white wine vinegar

Directions:
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients;
pour over ribs. Cover and cook on low for 6-7 hours or until meat is
tender. Serve with a slotted spoon. Yield: 6 servings.

Nutrition Facts
One serving: 6 ounces cooked pork Calories: 579 Fat: 34 g Saturated
Fat:
12 g Cholesterol: 128 mg Sodium: 1198 mg Carbohydrate: 34 g Fiber: 5 g
Protein: 34 g

http://www.tasteofhome.com/Recipes/Pork-Spareribs
http://www.tasteofhome.com/Recipes/Pork-Spareribs

[nw_arizona_granny]

Brisket ‘n’ Bean Burritos
Simple & Delicious
May/June 2008 issue
Page: 19

Smokey bacon and tender beef make this easy recipe a real winner.
–Ruth Weatherford of Huntington Beach, California

SERVINGS: 10
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4-1/2 hours

Ingredients:
1 fresh beef brisket (2 pounds)
1 cup chopped onion
3 bacon strips, diced
1 can (8 ounces) tomato sauce
3/4 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) chopped green chilies
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
10 flour tortillas (10 inches), warmed

Directions:
Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine
the tomato sauce, pepper and salt; pour over meat. Cover and cook on
low
for 4-1/2 to 5 hours or until tender.
In a microwave-safe bowl, combine the refried beans, salsa and
chilies. Cover and microwave on high for 2-3 minutes or until heated
through. Remove meat from slow cooker; shred with two forks. Layer the
bean mixture, meat and cheese off-center on each tortilla. Fold sides
and ends over filling and roll up. Yield: 10 servings.

Nutrition Facts
One serving: 1 burrito Calories: 539 Fat: 24 g Saturated Fat: 10 g
Cholesterol: 78 mg Sodium: 971 mg Carbohydrate: 42 g Fiber: 9 g
Protein:
30 g

http://www.tasteofhome.com/Recipes/Brisket—n—Bean-Burritos
http://www.tasteofhome.com/Recipes/Brisket—n—Bean-Burritos