Back to the farm

Looks like it's time for us all to start growing our own food.

"Beware of what you eat. You are on your own", Senator Tom Harkins announces.

http://www.emergencyemail.org/newsemergency/anmviewer.asp?a=346&z=1

Who didn't know this already? I have always maintained that locally grown food is so much more safer than stuff shipped in from who knows where. At least now they have to tell us where the fruits and veggies come from... that's a start.

I do feel for the people in big cities who don't have a farmers market to go to.

Friday Update

It's still very very cold here, but we still have power, so it's all good.

I cooked a ton of food before the storm, thinking I might need stuff that could be reheated over the fireplace.. the chili is gone, the taco soup is almost gone and we've made a good dent in the pot roast.

I had a brain storm about a new project and was so excited about it, I stayed up all night stitching on it. I'm lucky that I can do that.. being unemployed and kids grown and out of public school. But now I'm tired and want to sleep.. so I'm gonna.

I feel so bad for the folks who are freezing and are running out of fuel and food. If I knew where to send stuff, I would.

Recipe time again

Today I'm blogging a recipe my sister gave me ...oh.. maybe 35 years ago? I couldn't find it lately and had to call her to get it.

Why not look it up on the 'net? I tried, but the all the internet versions I checked (there are 1,000's) where long and involved.. my sisters version is easy.

I thought I'd post it here to avoid losing it again.

Schnitz and Knepp (Ham, Apples & Dumplings)

1 Ham Steak, cut into 1" cubes (probably 12 to 16 oz)
2 apples, peeled, cored and sliced thin
12 oz Apple Juice
1/4 cup Brown Sugar
Dumplings (use 1 cup bisquick to 1/2 c milk)

Brown ham, remove from pan. Add apples & juice, simmer covered 5 minutes. While they are simmering, make up dumplings. Return ham to pan, drop dumpling mix by spoonfuls over ham, sprinkle with brown sugar. Cover and cook over medium heat for 10 minutes.

Serve and enjoy.

And that concludes todays post.

Crockpot Pizza

I saw this described in an email the other day, the cook said they just layered pizza ingredients and pasta and let it cook for several hours. I was intrigued, so gave it a try and it was delicious.

Here's my version:

2 cups of ground beef browned and drained.
1 onion, chopped and cooked with the ground beef.
2/3 box of Penne Pasta cooked and drained. (we use dreamfield's pasta .. low carb pasta)
80z (or more.. more would be better.. 8oz wasn't quite enough for our taste) of grated Mozzarella cheese.
1 small can sliced black olives, drained
1 small can sliced mushrooms, drained
Pepperoni (to taste)
2 jars Pizza sauce ( we used the Kroger store brand and they came in smallish jars, about 8 or 10 oz.. adjust to what is available in your area).

Layer in the order given

OR.. if you to be fancier, you could divide the ingredients in two or three and make lots of layers.. but I went the easy route.

Cook on low for 4 to 6 hours.

I didn't get started till late, so I put it on high for an hour then put it on low for 2 hours and then back on high just before we ate.

Serve with a green salad and bread (unless you are low carbing)

I want to try it again, but start early in the am and don't cook the pasta before hand. I think it will cook in the crockpot if given enough time. I know lasagna can be fixed with uncooked pasta.. so I think this would work too.

ENJOY!!