Shopping Tip

Here's another tip- not a recipe.

Check out this great website. myfoodstoragedeals.com

For a small subscription fee, this gal goes through the newspapers and sorts through the 5 major grocery stores bargains. She lists them and rates them by "Great, good and okay deals" and then tells you how much to buy for your food storage. A great way to shop by buying things at their rock bottom prices and building up your food storage. For an additional fee she will even send menu plans based on the deals of the week. I've tried other services and hers is definitely superior. I have been able to stock up on some essential items at the lowest prices I've seen. It can be a little time consuming to go to 3 grocery stores but not too bad if you are going in with a list and just picking up the loss leaders. Also- I haven't done this in awhile but does anyone know if the Wal-Mart in Lindon still price matches? I've had some trouble with the AF store but that would be a great time saver. Let's all pray that our new Wal-Mart will price match easily! Save money and gas!

Christine

Raspberry Cream Pie

Just thought I'd pass on this easy recipe. We made it for family night and it was so good and looked very "fancy" even though it was very easy! I know it's not hard to eat up the rasberries but it was worth saving one pint to make this.

Raspberry Cream Pie
1/4 cup rasberry jam
1 prepared pie crust (graham cracker or shortbread)
1/2 pint rasberries, divided
4 oz cream cheese, softened
1 can evaporated milk
2 packages lemon instant pudding
grated peel of one lemon
1 8 oz container "Cool Whip"

Spread jam over bottom of crust, sprinkle 3/4 cup rasberries over jam

Beat cream cheese until creamy, gradually add evaporated milk, pudding mixes and lemon peel. beat for 2 minutes on medium until well blended. Gently stir in half of whipped topping. Spoon into crust, top with remaining whipped topping

Refrigerate for 2 hours or until set. Garnish with remaining rasberries and additional lemon zest if desired just before serving.

NOTES: I didn't have a lemon so I just used a squirt of lemon juice.I also used the whole pint of rasberries.
This was an easy recipe for me because I tend to keep most of these things on hand for food storage. Watch for graham cracker pie crusts to go on sale and buy a few for "dessert emergencies! same with a variety of pudding mixes and buy a few "whipped topping" to stash in the freezer if they go on sale. I also had homemade jam on hand from earlier in the summer. Evaporated milk is one of those storage essentials. I usually have at least 4 oz (1/2 cube) cream cheese in the fridge. Rasberries from the co-op and voila!

Christine

Panzanella

Green peppers could be substituted for the red and yellow ones in this recipe.

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend

October 2 Order

Here's what we'll be getting in our order this week:
Jonathan apples
Avocados
Bananas
Raspberries
Green Cabbage
Cucumbers
Kiwi
Romaine Hearts
Mango
Nectarine
Green bell peppers
pineapple
Pluots
Russet Potatoes
Mini pumpkins
Live Alfalfa sprouts

Angie Nichols, Shannon Payne, and Rebecca Ashby are sorting.

Recipes!

If you have recipes you want to share, e-mail them to me (Angie Nichols).

I found this artichoke recipe online I thought some of you might like to try... yum!

Grilled Garlic Artichokes
Ingredients:
* 2 large artichokes
* 1 lemon, quartered
* 3/4 cup olive oil
* 4 cloves garlic, chopped
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS
1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lenghwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

see it online at:
http://allrecipes.com/Recipe/Grilled-Garlic-Artichokes/Detail.aspx

September 18 Order

This week we are getting:
Ginger Gold Apples
Artichokes
Bananas
Green Beans
Strawberries
Cauliflower
Celery
Green grapes
Red Leaf Lettuce
Honeydew melon
Watermelon
Oranges
Bartlett pears
Spinach
Acorn Squash
Tomatoes

September 4 Order

Here is what we are getting in our order this week:
Apples-ginger gold
Bananas
Baby Carrots
Ruby Red Grapefruit
Red Grapes
Lemons
Romaine Lettuce
Cantaloupe
Mushrooms
Nectarines
Yellow Onions
Pineapple
Pluots (plum-apricots)
Pomegranates
Yukon Gold Potatoes
Cherry Tomatoes

All this is subject to change