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Vegan Irish Soda Bread (Makes 10 slices) 1 cup low-fat soymilk 1 tablespoon white vinegar 3/4 cup plus 1 teaspoon whole wheat flour 3/4 cup plus 2 tablespoons white flour 1/2 teaspoon baking powder 1 tablespoon baking soda 1-1/2 teaspoon Ener-G® egg replacer 2 tablespoons water 1-1/2 tablespoons soy margarine 1 tablespoon caraway seeds 1/2 cup raisins Preheat oven to 375ºF. Combine soymilk and vinegar, set aside. Combine Ener-G® egg replacer with water and mix until frothy, set aside. Combine whole wheat flour, minus 1 teaspoon, white flour, baking powder, and baking soda in a large mixing bowl. Cut in soy margarine. Add egg replacer mixture and then slowly mix in soymilk mixture. Coat raisins with remaining 1 teaspoon of whole wheat flour. Add raisins and caraway seeds to mixture. Pour into a nonstick 9” x 5” x 3” loaf pan. Bake for 45 minutes. Tastes delicious served warm! Nutrition information per slice: 122 calories, 3.2 g protein, 22.7 g carbohydrate, 2.4 g fat, 17.6% of calories from fat, 0 mg cholesterol, 401 mg sodium.

1. Boxty Boxty is a traditional potato dish, celebrated in the rhyme. Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man -------------------------------------------------------------------------------- 8 oz/ 250 g/ 1 cup raw potato 8 oz/ 250 g/ 1 cup mashed potato 8 oz/ 250 g/ 2 cups plain flour 1 tsp baking powder 1 tsp salt large knob of butter, melted about 1/4 pt/ 125 ml/ 1/2 cup milk -------------------------------------------------------------------------------- Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan. If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones. 2.Barm Brack Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. -------------------------------------------------------------------------------- 1/4 pt/ 125 ml/ 1/2 cup lukewarm milk 1 tsp sugar 1 tsp fresh yeast 8 oz/ 250 g/ 2 cups plain flour 1 tsp mixed spice, pinch salt 1 egg, 3 tbsp butter 6 oz/ 200 g/ 2 cups mixed fruit (currants, sultanas, raisins, candied peel) 1 gold ring (in greaseproof paper) 2 oz/50 g/2 tbsp caster sugar -------------------------------------------------------------------------------- Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water 3. Dublin Coddle This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute. -------------------------------------------------------------------------------- 1lb/ 500g best sausages 8oz/ 250g streaky bacon 1/2pt/ 300ml/ 1 cup stock or water 6 medium potatoes 2 medium onions salt and pepper (serves four) -------------------------------------------------------------------------------- Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. 4.Corned Beef and Cabbage Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt. -------------------------------------------------------------------------------- 5 lb/ 2 kg joint of corned beef 1 large cabbage bay leaf 2 large onions cold water to cover 2 large carrots ground black pepper 4 potatoes (serves four to six) -------------------------------------------------------------------------------- Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes. 5. Gooseberry Crumble This dish is an easily prepared and economical dessert, especially at the time of year when gooseberries are plentiful. The basic method can be used for other fillings, such as rhubarb, apple or apple and blackberry. -------------------------------------------------------------------------------- 8oz/ 250g/ 2 cups self-raising flour 4oz/ 125g/ 1/2 cup soft brown sugar 4oz/ 125g/ 1/2 cup butter 2lb/ 1kg/ 10 cups gooseberries 6oz/ 200g/ 1 cup caster sugar -------------------------------------------------------------------------------- Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at gas mark 4/ 180°C/ 350°F. Serve hot with cream. 6. Mutton Broth It is a good idea to make this broth a day in advance. The fat that rises to the surface will solidify and can easily be removed. -------------------------------------------------------------------------------- 2 lb neck of mutton 6 cups water 2 tbsp pearl barley 1 large onion 1 medium turnip 2 large carrots 1/2 small white cabbage (serves six) -------------------------------------------------------------------------------- Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Rinse the barley and add to the pan. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the soup. Bring back to the boil and simmer for another hour. Remove the mutton and separate the meat from any bones, fat or gristle. Chop the meat and return to the soup. Allow to cool and remove fat. Reheat and serve. 7. Pot of Tea It is easy to make a poor cup of tea. Float a tea bag in some milk, pour in some nearly-boiling water, mash the tea bag against the side of the cup with a spoon, fish out the tea bag and throw it away. There you are. Awful! Tea should be made with freshly-drawn, freshly-boiled water in a warmed pot and allowed to brew. The result will be a pleasant, refreshing drink. To make a good pot of tea, bring freshly-drawn water to a brisk boil. Pour a little into a 2 pt/ 1 ltr/ 4 cup earthenware teapot to warm it, then empty the water out. Using good quality tea, put 3-5 teaspoons, according to taste, into the warmed pot. Bring the water back to the boil and pour on immediately. Cover the pot with a tea-cosy and allow to brew for 5 minutes - any shorter and the flavour will not have developed, any longer and the tannin will start to come out, making the tea taste stewed. For the same reason, boiling water should be used to make the tea but the brew should not subsequently be boiled. 8. Brown Scones 2 cups self-raising flour 3 tbsp butter 1/2 cup milk pinch of salt -------------------------------------------------------------------------------- Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then, using a round-bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a little more milk if necessary. Roll out evenly but lightly about one finger thick on a floured board. Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet near the top of a pre-heated oven at 425°ree;F for 12-15 mins. These scones are best baked fresh for tea as they go stale very quickly. Brown scones are made in exactly the same way, substituting wholemeal flour for half the white flour. For fruit scones add a tablespoonful of superfine sugar and two tablespoonfuls of dried fruit before adding the milk. 9. Soda Bread This bread is popular throughout Ireland. Because it is easily and quickly made it is often baked fresh for tea or even breakfast. At home we used to call the loaf made with white flour soda bread, while that made with wholemeal was wheaten bread. In other parts of the country wheaten bread is referred to as brown soda or, confusingly, soda bread! -------------------------------------------------------------------------------- 1lb/ 1/2kg/ 4 cups plain flour 1 tsp salt 1 tsp baking soda 1 tsp sugar (optional) 1pt/ 1/2 lr/ 2 cups buttermilk or sour milk -------------------------------------------------------------------------------- Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly. Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much. Wheaten bread or brown soda is made in exactly the same way but with wholemeal flour replacing all or some of the white flour; this mixture will probably require less buttermilk. Another variation is to add 1/2 cup of sultanas to the white bread - this loaf is known as Spotted Dick. 10. Irish Stew Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. There is little agreement as to the classic recipe - should there be carrots? Should the meat be browned? Should mutton, lamb, beef, bacon or even kid be used? The following dish will be found to be hearty and nourishing and traditional enough. -------------------------------------------------------------------------------- 2 1/2 lb boned mutton 4 large potatoes 2 large onions 3 or 4 medium carrots sprig of parsley 2 cups water salt and pepper (serves four) -------------------------------------------------------------------------------- Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time. 11.Potato Farl Also known as potato cake or potato bread, this is very much a northern dish. It is an important - indeed essential - constituent of the Ulster Fry, alongside bacon, egg, sausage and perhaps fried soda farl. The recipe calls for cooked, mashed potatoes. These should be freshly boiled, or, better still, steamed and passed through a food mill, and used warm. -------------------------------------------------------------------------------- 2 lb/ 1 kg/ 2 cups mashed potatoes 4 oz/ 125 g/ 1 cup plain flour 2 tbsp butter salt -------------------------------------------------------------------------------- Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat. 12. Potato Soup The basis of a good soup - especially a simple soup such as this - is a good stock. The soup should be made with a white stock, that is, water in which a chicken, ham or bacon has been boiled. Alternatively, stock can be made from a ham bone or chicken carcass boiled with a few root vegetables and herbs as available, and an onion. The stock should be drained, allowed to cool and the fat removed from the surface. -------------------------------------------------------------------------------- 6 medium potatoes 2 medium onions 3pt/ 1/2 l/ 6 cups stock or milk and water mixed 1tbsp butter parsley salt and pepper (serves six) -------------------------------------------------------------------------------- Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the onions and potatoes in a covered saucepan until soft but not coloured. Add the liquid, adjust the seasoning to taste, sieve if wished and serve in bowls decorated with a little chopped parsley. 13. Buttermilk Scones Morning coffee and afternoon tea would not be complete without fresh scones, and there are so many delicious varieties. The secret of making good scones is a quick, light hand when mixing, and a hot oven. 225g/ 8oz self-raising soda bread flour pinch salt 25g/ 1oz butter or hard margarine 1 egg, beaten 140/ 5fl oz buttermilk egg or milk to glaze (optional) Makes 8 -------------------------------------------------------------------------------- Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in butter or margarine. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5cm/ 1 inch in thickness. Working quickly, cut into 5cm/ 2 inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown. Savoury Cheese and Herb Scones Add 1tsp dry mustard, 50g/ 2oz grated cheese and 2tbsp fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone. 14. Currant Squares Even in the age of convenience foods, home baking skills are flourishing, though the preference has shifted from large cakes to tray bakes. Here is an unsurpassed favourite, especially when made with a delicate flaky pastry. Flaky Pastry 140g/ 5oz firm butter or margarine, grated 175g/ 6oz flour pinch salt iced water Filling 110g/ 4oz butter 80g/ 3oz sugar 225g/ 8oz currants pinch spice 1 lemon, rind and juice 1 large apple, grated 1 slice bread, crumbled Makes 20 -------------------------------------------------------------------------------- To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with caster sugar and cut into squares when cool. 15. Flakemeal Crunchies This is an updated version of the ever-popular oat biscuit. The special crunch comes from the inspired addition of a coating of demerara sugar. 175g/ 6oz flour 1tsp baking soda 1tsp baking powder 175g/ 6oz caster sugar 110g/ 4oz butter 110g/ 4oz white pastry fat 1 egg 110g/ 4oz rolled oats (flake meal) 50g/ 2oz wheat biscuits (Weetabix), crushed 50g/ 2oz corn flakes, roughly crushed 50g/ 2oz coconut 80g/ 3oz demerara sugar Makes 30 Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays. Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20-25 minutes until golden brown. 16. Oatcakes Oats are one of our oldest natural crops. These unleavened cakes, also known as strones in Ulster and bannocks in Scotland, were originally eaten spread with butter. They were baked on the griddle, then dried out on ornamental "harnen" stands. Delicious with cheese or honey. -------------------------------------------------------------------------------- 25g/ 1oz plain flour pinch salt pinch baking soda 110g/ 4oz medium oatmeal 25g/ 1oz butter, margarine or bacon fat 1/4 cup boiling water Makes 4 -------------------------------------------------------------------------------- Sift the flour, salt and baking soda into the oatmeal. Melt the butter, margarine or fat in boiling water and add to the dry ingredients. Mix until the mixture is a spongy mass (a little extra water can be used if necessary). Turn mixture on to a surface covered with plenty of dry oatmeal and scatter more on top. Flatten the dough and roll out until 1/2cm/ 1/4inch in thickness, then place a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and rub it in all over the surface. Cut into quarters before baking on either a griddle or in the oven. Griddle Method Place the oatcakes on a heated griddle or heavy pan over medium heat and bake until they dry out and curl. Then place under a grill at medium heat to cook the top of the oatcakes. Oven Method Bake at gas mark 4/ 180°C/ 350°F for 20-30 minutes or until dried out. 17. Potato Bread Also known as fadge or potato cake, this is delicious hot from the griddle or pan with melted butter and a sprinkling of sugar. It is also a much-loved part of a traditional breakfast. 225g/ 8oz warm cooked potato 1/2 tsp salt 25g/ 1oz butter, melted 50g/ 2oz plain flour Makes 8 Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. Pratie Oaten For a tasty, textured variation, substitute fine oatmeal for the flour in the recipe above. 18. Baked Parsnips -------------------------------------------------------------------------------- 2 1/2 lb Parsnips 2 TBSP Butter or bacon fat 1 cup Beef Stock Salt and pepper Pinch nutmeg Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) 19. Colcannon (Winter Vegetable Casserole) -------------------------------------------------------------------------------- 1 lb Potatoes, sliced 2 medium Parsnips,peeled and sliced 2 medium Leeks 1 cup milk 1 lb Kale or cabbage 1/2 tsp Mace 2 large Garlic cloves, minced 1 tsp Salt 1/2 tsp Pepper 2 TBSP butter 1 bunch fresh Parsley, chopped Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Herbed Supper Scones -------------------------------------------------------------------------------- 1/2 lb Mealy potatoes 4 TBSP Flour 1/4 tsp Salt 4 TBSP Oil 2 TBSP Chopped parsley 1/2 tsp Dried dill 1/4 tsp Savory 1/4 tsp Marjoram 1/4 tspPowdered sage Oil for frying Boil or bake the potatoes, then pass through a foodmill or mash well. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Drain and serve with butter and hot, sweet coffee with milk. 21. Glazed Irish Tea Cake -------------------------------------------------------------------------------- -----CAKE----- 3/4 cup butter- room temperature 1 cup Sugar 2 tsp pure Vanilla extract 2 lg Eggs 3 oz Cream cheese- room temperature 1 3/4 cups Cake flour 1 1/4 tsp Baking powder 1/4 tsp Salt 1 cup Dried currants (or dates) 2/3 cup Buttermilk -----GLAZE----- 1/2 cup Confectioners' sugar, sifted 2 tsp Fresh lemon juice PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. 20.

We will start off the evening meal with a small bowl of home made potato soup followed by Succulent ham swimming with cabbage in a fine stew with fresh carrots and a potato followed by Iced Shamrock cookies served with green ice cold milk. Shamrock hats and Leprechauns swinging from the ceiling fan optional.

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last but not least I found two Coleman lanterns and a Coleman Camp Stove which I donated to the church. I kept the lanterns, they may come in handy. I can't believe K-mart was throwing this stuff out.

Nana, I'm Reci and its nice to make your acquaintence.

I did it... great poll..can you tell I am tired!

Thats what Mr. Reci did up at DBIL's today. It is fine sugaring weather!

bump

While the Mr. builds a new ceiling in the living area I will be working on my once a month cooking all day today so this is what I will be making for dinners for the month and we choose what we want to eat from the all day fixin's: Meat I am cooking for dinners for the month: 1 14 lb Turkey 1 8 lb beef roast 3 meatloaves 80 meat balls 4 lbs of sloppy joe mix 2 lbs of chili dog sauce 2 roasted chickens 6 fried chicken breasts 6 stuffed pork chops Leftover ham meals . With the Beef Roast I will be baking onions, carrots and potatoes with the roast enough for 2 full size meals with beef left over for hot roast beef sandwiches and barbequed beef, plus some tv dinners from the beef. After the turkeys done I will make up individual trays of turkey, stuffing, mashed potatoes, and veggie and stick them in the freezer. I have everyone I know who buys tv dinners to save me their trays. I wash them out and make up microwave meals with them. I freeze the turkey carcass for soup later on as well as strip all the meat off the bones for sandwiches and other turkey dishes that I make. I make a double size pan of sausage and applesauce stuffing which freezes well. With the roast chickens I bake them, strip the bones, save the chicken breasts to put in tv dinner meals and bag the rest of the meat for meals like chicken and biscuits and chicken and rice dishes. I make up dinners from the pork chops and stuffing with mashed potatoes, veggie The Fried chicken goes in a large package after I flash freeze it. The meatballs are also flash freezed and bagged in one or two large freezer bags. Its easier to freeze them first then bag them because you can take out what you need for a meal and the meat isn't frozen together... meatloaves get separated for individual meals Sloppy joe mix gets put in 6 containers And the chili dog sauce gets put in six also to be frozen and taken out when I want to use it. I also make about 10 hamburgers to freeze which are made with beef and ground turkey. I cube and bag the leftover ham so when I want to make dishes from it I just pull it out of the freezer. I will also be making 100 oatmeal raisin cookies 100 chocolate chip/with walnut cookies and 100 peanut butter cookies for the month. I made 6 loaves of whole wheat and grain bread last evening as well as 2 pks of keiser rolls and hotdog rolls from scratch. I made 2 apple pies and 2 of Cats chocolate pies last night and a sheet of brownies..everything from scratch. I got a box of bananas from the grocery that are over ripe so I will be making banana nut bread today also. So thats what is for dinner at reci's tonight... its take your pick night.

How are your prices on produce down south? Its high up here. A 10 lb bag of potatoes was going for 4.50 a bag.

I hope everything turns out allright and your Dear Hubby makes out ok. Your always in my prayers.

101 Grocery tips Transfer small amounts (sour cream, yogurt, etc.) to an appropriate size container. They last much longer. Use rubber spatulas to clean out jars, bottles, bowls, etc. Grate your own cheese. It takes seconds! If it's "convenient," it may be costly. (Pickles sliced flat for sandwiches, for example.) Freeze scouring pads. They last much longer. Try the new plastic vegetable-storing bags. Boil only the water needed for tea, soup, etc., not a kettle-full. Saves both water and heat. Cheap paper towels are all that's needed in most cases. Double them for bigger jobs. Use a clean, fresh hand towel in the kitchen instead of paper towels. Wash and reuse plastic bags. Try frozen bread dough for cinnamon buns. 12. Try some generic breads. You may be surprised! Prepare foods from scratch when possible. Plan meals ahead. Avoid last-minute "costly" decisions. Make a food budget and stick to it. Substitute combinations of simple proteins like beans and rice for complex proteins like meat, fish, poultry. Eat more in-season fruits and vegetables. Comparison shop. Check unit pricing. Avoid quick trips out to the store. It can be fun to substitute. Buy in wholesale shops and farmer's markets. Avoid convenience stores. Freeze milk if you know you won't use it before the expiration date. Pour leftovers from soda cans, juice cans, etc., into a jam or mayonnaise jar and cap tightly. Make homemade birthday cakes. Make homemade marinades, salad dressings, cocoa mix, etc. Substitute dry milk in cooking. Good for baking. Pack school and work lunches. Reduce candy, soda, snacks and fast-food consumption. Make pizza from scratch. It's less than home delivery. Buy generic popcorn instead of microwave. Learn how to cook with a pressure cooker! Make homemade popsicles by freezing fruit juice in small paper cups; add a spoon or tongue depressor for the handle. Watch for sales. Stock up on quantity for those items you use regularly and that have a long shelf life (soap, laundry detergent). Try baking soda as a cleaning agent, laundry booster, etc. It has many uses. Many stores double cents-off coupons. Remember - 1 coupon requiring 2 items is not usually as beneficial as buying those 2 items with 2 separate coupons. For a real bargain, use your cents-off coupons when the item is on sale. Check coupons at the beginning of each month for expiration dates. Many "cleaners" can be made at home and they're cheaper! A favorite for windows: Mix ½ cup ammonia, ½ cup white vinegar, and 2 tablespoons of corn starch to a bucket of warm water (it does not have to stay warm to be effective). Wipe with crumpled newspaper. Grow your own fruits and vegetables--herbs, too! Container gardening is an easy way to have fresh produce when you don't have a lot of space or time. If you use coffee only on occasion, store coffee beans in the freezer; they'll last longer. Cut up your own chickens. (Stew it in your pressure cooker for a delicious meal.) Freeze leftover iced tea. Use a blender to make your own bread crumbs, cracker crumbs. Keep brown sugar from hardening by storing it in well-sealed plastic ware. Instead of your oven, use your energy efficient toaster oven to bake potatoes or par-bake them in the microwave, and then immediately continue cooking in the oven until done. Freeze leftover spaghetti, rice, noodles. Delicious soup can be made quickly by adding these along with carrots, onions, etc., to canned or homemade chicken broth. (The broth from stewing chicken in your pressure cooker is wonderful.) If only a small amount of cheese or cold cuts is needed, don't feel bound to buying 1/4 of a pound (most markets will cut as little as 2 ounces). Use generic, bottled lemon when fresh lemons are too expensive. Check marked-down produce. It is often a real bargain. Recycle aluminum foil for further use in the kitchen. If you use a double boiler, the hot water left in the bottom can be used to heat frozen, cooked pasta just minutes before mealtime. Mix your own cinnamon and sugar. Buy less expensive spices to refill the "fancy" bottles on your spice rack. Don't throw food away. Constantly monitor your refrigerator and use your leftovers quickly. (Make sure something "new" is on the menu.) Transfer boxed cookies, crackers, etc., to glass jars for longer storage. Start a compost pile in your back yard. Be aware that different sizes of the same product are not always side by side on the grocer's shelf. Shake an appropriate liquid into a bottle to utilize all there is (for instance, vinegar in the catsup bottle when making barbecue sauce). Cook the poultry giblets for your dogs. They'll love you for it. Dry celery leaves or fresh herbs in your oven when you've turned off the oven after baking something else. Jarred, they last a long time, and add flavor to soups and stews. Never go to the market hungry. Shop more than one market when possible. Shop for the best deals at the different stores. For long storage, keep flour in a plastic bag in the freezer. Leftover pimentos will keep longer if covered with vinegar before storing in refrigerator. Leftover onions are a problem in the refrigerator. Rather than throwing them away, cut them up and put them in the freezer. You'll always have a supply of cut-up onions. Keep fresh parsley in the freezer all ready for use, after washing, stemming and drying it. When tomatoes are in abundance, core them and freeze them whole. Just before using, hold under running water and the skin will come right off. Use in stews, sauces, etc. Skin a whole batch of garlic and freeze in plastic bags. This gives it a much greater shelf life and it can be used directly from the freezer. The bigger the turkey, the cheaper it is per pound (the bones weigh, too!). For those who enjoy bacon, buy it on sale and freeze in desired amounts. Cook on low. No need to defrost. Look for cookbooks that offer suggestions on how to use up leftovers. Check your local library. Lightly butter the cut edges of semi-hard cheeses; they will be less likely to dry out or mold. (cheddar, Swiss, Monterey Jack, blue) Combine small amounts of leftover soups for a different taste. When making several sandwiches, it is sometimes cheaper to buy long loaves of bread (Italian or French) and cut them than it is to buy individual rolls. Go to the library to look for new recipes. Greatly reduce cooking time for fresh beets by using a pressure cooker. Extend 1 pound ground meat for meatballs or patties with « cup cottage cheese. It adds flavor, protein and increases servings from 4 to 6 per pound. Evaporated milk can be used in place of heavy cream for whipping. (Just be sure the milk is so cold that it has crystals around the edge and that the bowl and beaters are ice cold, too) Stir 1 teaspoon lemon juice into an 8-ounce carton of plain yogurt as a low-calorie, low-cost substitute for sour cream. Minimize refrigerator door openings. After a meal, gather up everything in one area and open the refrigerator just once. It is not necessary to buy more expensive ground beef. With proper cooking , most fat is lost in the cooking anyway. Broil your hamburger patties (on a rack). Avoid vending machines, coffee carts and snack bars at work. Bring snacks from home. "Read" a couple of good cookbooks from cover to cover. Prepare as many meals as possible with energy-saving appliances, such as a microwave, a pressure cooker or a crock pot. Cook several dishes all together in the oven. Freeze some to reheat later. Be sure to cool the food down properly. Invest in a good roaster rather than using disposable ones. Everyday extracts (vanilla) can often be substituted for more exotic, less used extracts. Occasionally bake some muffins instead of buying cookies. Fill them with whole grains, fruit and vegetables. They generally contain less fat and sugar than cookies. Leftovers from dinner often make a good, economical lunch. According to Good Housekeeping Magazine, grocery co-ops (buying in bulk), can help cut your food bill by as much as 40 percent. Individual servings of juice are costly when compared to a large can of the same juice. Make smaller portions by pouring into jam or mayonnaise jars. Also, buy large bags instead of small bags of snacks. Package your own for lunch treats, etc. Don't "push" large portions of food on children who cannot eat them. On gas stoves, keep the flame just under the pan to conserve fuel. Use leftover rolls, French bread, etc., for garlic bread or croutons for salads). Toast in a toaster oven. When the proper refrigeration is available, pack sandwiches of left-over meat loaf for bagged lunches. Add beans as a side dish for better health and lower cost. Onions can usually be substituted for the more expensive scallions. Buy cranberries in season, on-sale. Freeze for use all year. Cranberries are great in muffins (pies, too!) Visit some specialty markets such as Italian, Chinese, etc. They all carry some inexpensive, unusual possibilities. Take the family blueberry picking. Freeze them (the berries, not the family!).

Crockpot Chicken-Fried Pork Chops 1/2 cup all-purpose flour 2 teaspoons salt 1-1/2 teaspoon ground mustard 1/2 teaspoon garlic powder 6 pork loin chops (3/4 inch thick) trimmed 2 tablespoons vegetable oil 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 1/3 cup water In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skilled, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken any juices and serve with the pork chops. Serves 6.

This is a quick, easy, and surprisingly tasty recipe for lunch or dinner. 2-3 packages store brand macaroni and cheese 1/4 cup butter/margarine per package of macaroni used 1/4 cup milk per package of macaroni used 1 package hot dogs Boil Macaroni as suggested on package. About 2 minutes into the macaroni boiling, add cut up hot dogs* and allow to cook until both macaroni and hot dogs are done. Drain macaroni and hot dogs in collander and return to pot. Add butter, milk and the cheese packets from the boxes of macaroni and stir over very low heat until well blended. That's all there is to it, all for $2.00 or less. Add a veggie or a salad and bread and you're done! I'm not a hot dog or even boxed macaroni fan, but I really like this -- maybe because it's so easy! * Caution - If you have small children, cut hot dogs lengthwise before cutting into chunks - hot dog "circles" are easy for a small child to choke on

2 egg whites 1 cup low-fat or fat-free cottage cheese 1 cup rolled oats 1 pkg. onion soup mix Mix ingredients together and make into small "burgers" or "meatballs." Fry in a small amount of oil, about 3 minutes on each side. I think these taste even better a day after you first make them. Less than $1.00 per batch.

(makes 4 hearty servings) 1 medium onion, coarsely chopped 1/2 medium head of cabbage, coarsely chopped 1/2 cup barley 3 cubes beef bouillon 1/2 cup of ketchup 3-4 cups water (enough to cover the cabbage and make broth) I usually make this from ingredients around the house, so I am estimating the cost. Throw it all in a pot, bring to a boil and cook about 30 minutes. It sounds too good to be true, but my family (not big on either soup or cabbage for the most part) just LOVES it. Serve with a nice loaf of crusty homemade bread and you have dinner that's practically free

2-4 chicken breasts 1 can cream of mushroom 3/4 can of milk *soup can* 2/3 cup french fried onions black pepper heat a skillet. brown chicken, add soup and milk, stir... simmer about 10 min... add onions and season with pepper to taste. cheap, fast and easy

TAMBOURINE 2 paper plates stapler or glue hole punch string jingle bells crayons Staple or glue two paper plates together, facing each other. Using a hole punch, make holes around the plates and tie jingle bells to the holes with string. Decorate the tambourine with crayons. Shake to play. Note: Heavy duty paper plates may be more durable for this craft. Safety note: If using a stapler, an adult should do this. When finished be sure to cover the staples with scotch tape. DRUM empty oatmeal box with cover yarn pen 2 pencils 2 spools construction paper crayons Before beginning, you can decorate the oatmeal box with construction paper and/or crayons for a colorful effect. Place the cover on the box. Use a pen to make a hole in the center of the cover and in the center of the bottom of the box. Through these holes, pull a piece of yarn long enough to hang around child's neck and down to their waist. For the drumsticks, place the spools at the ends of the pencils, secure with glue if necessary. Beat to play. CHIMES ruler or stick washers nail polish string mixing spoon Hang the washers from the ruler or stick with pieces of string by wrapping the string around the ruler or stick and securing. Strike the washers with the mixing spoon to play. Note: You can make this craft colorful by painting the washers first with different color nail polishes, such as red, gold, glittery, etc. Parents should supervise this part of the activity closely. HORN paper towel roll waxed paper rubber band pen Cover one end of the paper towel roll with waxed paper, secure it with a rubber band. Punch a row of holes along one side of the roll with the tip of a pen. To play, sing a tune into the open end of the horn. CYMBALS two matching pot covers yarn or ribbon Tie the ribbon or yarn around the handles of the pot covers. To play, strike together. XYLOPHONE tall glasses or jars water mixing spoon Fill the glasses or jars with different amounts of water. The more water in the glass, the lower the pitch will be. Having less water in the glass or jar will raise the pitch. To play, gently strike the glasses with a mixing spoon. Note: This instrument should probably be played by older children in "the band" because of the use of glass. COMB BUZZER pocket comb tissue paper Fold a piece of tissue paper over the tooth edge of a comb. To play, hum through the tissue paper. GUITAR empty shoe box rubber bands ruler or stick Remove the cover from the box. Stretch the rubber bands around the box. Attach the ruler or stick to the back of the box on one end to act as the arm of the guitar. To play, strum or pluck the rubber bands. HAND BELLS 2 paper towel rolls hole punch 4 jingle bells string or yarn Punch a hole in each end of the paper towel rolls. Tie two jingle bells to each side of the paper towel rolls by running string or yarn through the holes and carefully tying off. Shake to play. Have fun and let creativity and imagination run wild! Record the band's first song and play back for some great giggle time. Enjoy!

Sunnie a definate welcome to Mrs. S and my prayers are with you. You need to take a deep breath, find a law library in your area and explain the problems you are having to the law librarians and they can help you. This is a free service not only for the legal profession but also to the public. They may even be able to steer you to an attorney who doesn't need a retainer or one who would make arrangements for payment after your case is settled. In the meantime take a break, browse the site and make yourself at home . Thankyou for sharing yourself with us. Its nice to have you here.

Contact vocational technical schools that have auto repair classes and have the students work on your vehicles under the supervision of the teachers. The students work for free and alot of the time the teachers can get you dirt cheap prices on parts the vehicles need. We usually do this but had an auto emergency last weekend where we had to take the van into the regular mechanic.

Again, Massage Students are always looking for clients to practice on. get a 45 minute massage for free from a massage student at your local CC.

Check your local community colleges to see if they have a Dental Assistant Program. The students are always looking for clients to do tooth cleanings and x rays and other dental problems to work on. All you do is call the college dental offices and make an appointment for xrays and cleanings. Hurry though as the appointments fill up fast. This is how Dr's, Lawyers, business people and other tightwads and their families get their teeth cleaned and get x rays without spending hundreds of dollars on cleanings and xrays that can be sent to their regular dentist

Mesh Onion Bags 1. Add leftover pieces of soap and make a scrubber. 2. Contain small items while in the dishwasher. 3. Cut bag open and scrunch together to make a dish scrubber.

1. Keep a list of things you are looking for that you *know* you need or want. Often I’m looking for certain garden equipment, kitchen utensils, tools, etc. that I can live without until I find a good deal. 2. Find a good route, in a fairly affluent area, and follow the route and signs along the way. I don’t mean for this to sound snobbish, but I have often found the best quality items in more affluent areas. Generally speaking, clothes, toys, and other items are in great condition because they have a faster turnover as they replace their inventory more often. You’ll save gas by following a particular route once you’ve found an area you like rather than driving in all directions. 3. Get to know your prices, just as you do with your regular shopping. For example, I would never pay over $.25 for a paperback book. Since we like to make copies of movies, we look for video tapes at garage sales. We have often found them at 4/$1.00. We won’t go much higher than that. Some people are clueless about what to charge because they haven’t been to garage sales. You can find wonderful deals, or you can find things way overpriced. If I stumble on one where the items are really high, I usually walk away pretty quickly, unless they have something I’m extremely interested in purchasing. 4. Polish your negotiation skills! This is the best place in the world to practice negotiating. It is also a great learning opportunity for your children. We used to make this a weekly family affair. One of our sons loved to negotiate at garage sales. Now he is in Sales Management and does very well in his profession. There are different ways to negotiate, and sometimes you can get a *feel* for how flexible the people are with their prices by listening to others making offers. I use one of two approaches. I will either say, "Are your prices negotiable? If so, what is the lowest you would go on this item?" The other approach I will use is to simply offer a certain amount based on what I am willing to pay for an item. This is particularly true of items I find often, or something I could walk away from and not be sorry if I didn’t get. Always show respect to the seller when negotiating. You will get much further by being friendly and not trying to use an intimidating lowball approach. 5. In addition to items on your list, look for things that will make nice gifts. Keep a list of those people you need to buy gifts for and any particular interests they might have. You can find wonderful jewelry at low prices. I’ve often found board games in *like new* condition, or still packaged in the original shrink wrap. If the game has been opened, take the time to make sure all pieces are there and things look new. I also have found books in new condition for gifts. Garage sales are great for finding *specialty* gifts that might fit a particular person’s hobby or tastes. 6. You can sometimes find great deals on clothes. It was much easier to shop for my children at garage sales when they were younger and had not developed any particular sense of style! Many times I have found clothes and shoes that I like for myself. I’m one of those who likes to tell everybody about my great finds. I remember an occasion where I was at a business luncheon and an executive at my table complimented the antique scarf pin I was wearing. I knew him very well and felt comfortable, so I told him it was an earring I had found at a garage sale and had paid 10 cents for the pair! He laughed and said I should come up with a better story the next time I received a compliment. I guess we shouldn’t feel compelled to tell all of our secrets. 7. If you have an expensive car, use a different one for garage sales. If you drive up in an expensive car, or wearing flashy jewelry and fine furs (yeah, right!) there goes any leverage for negotiating. 8. Look for block sales. These are great because you can park your car and walk to several at once. Many areas hold annual yard sales and we track those. 9. Don’t be afraid to ask for something you might be looking for but don’t see. My husband always asks sellers if they might have any video tapes they want to offload. Many people say "just a minute," disappear into the house, and shortly we are walking away with a box of tapes we just bought for a song. 10. If you enjoy doing crafts and making gifts, garage sales are fantastic for finding craft supplies. I have found countless items such as yarn, embroidery thread, cross stitch material, stitchery kits that have never been opened, scrap material, silk flowers, lace, shadow boxes, frames, etc. I have also found many supplies for my painting hobby which makes it much more cost effective. 11. Tools, camping equipment, outdoor and indoor furniture are always available at yard sales. This can be a cost effective way to pick up what you need at prices you can afford. I would personally tend to stay away from electronic items since I don’t know much about them. If we find something that either my husband or I are pretty sure we can repair, we might take a chance if we can get a real bargain. 12. We always look for items we can resell to make a profit. We used to resell things at garage sales or through want ads. Now we have Ebay! We have made a lot of extra money over the years doing this. 13. To avoid filling up your own house with more clutter and items you won’t use, always ask yourself if you will be able to use the item you are purchasing, give it as a gift, or resell it for a profit. In my earlier days, I accumulated too much stuff just because I couldn’t resist great bargains. I have become much more picky with all purchases, including my yard sale finds. 14. Budget a certain amount per month for garage sales. Keep the money in an envelope so you will have cash for your purchases. If you buy items to give as gifts, then you might add some to your garage sale funds from your gift fund. There’s always a way to do some creative financing here. Have fun with this. Expect to go to many garage sales where you won’t find good bargains. My husband and I have a slogan: "We have to kiss a lot of frogs sometimes before we find the prince." Expect to run across a few people who are rude. Probably, they woke up on the wrong side of the bed that morning because they had to get up so early to set up for a garage sale so you could get some good deals! For the most part, this can be a fun Saturday activity that can become addictive. Warning: Remember not to brake too fast for garage sales; you don’t want to get rear-ended!