Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
For what it's worth, I saved the seeds from lemons I used for tea and after drying them, put them in potting soil in small planters near the fireplace. It's been several weeks and each planter has multiple plants growing. Don't know if they'll survive or if so, for how long, but they ARE growing.
To save tomato plants from pesky (but cute nevertheless) deer, I cover them with giant tarps each night before dark (secured with large rocks). It's tedious to do on those nights when you're plumb tired, but one night of forgetfulness or laziness could mean havoc to the tomato crop. This past summer was the first year tomatoes were bountiful on our acreage. I believe the tarps keep them warmer at night than they would be without them. I try to keep onions under the same tarps as deer love the onion greens and they pull the whole onion out of the ground to harvest the greens, wasting the onions.
Does anyone have words of wisdom for canning corn, green beans and cukes? I don't have a temperature gauge on my pressure cooker and I've never canned those things before. I dread buying canning jars (that used to be cheap).
Hello M.D., glad you are here.
On canning jars, I often found them in adds in the paper, garage sales and Goodwill type places.
I intended to can all Oregon had to offer, when Bill got sick and we moved to Arizona, I had put an ad in the paper to buy or pick free fruit and buy jars, there were several calls for apples, and other items, even grapes.
And I found lots of jars.
You will need to talk to someone more up to date on canning than I, but there are sites with the info.
If you do not have a gauge, you might use it as a ‘boiling water canner’ and not need the pounds of pressure, I have done both types of canning, but not for 20 years.
Did you read post 1064, it talks about laying hogwire on the ground and that the deer will not walk on it.
Your lemon trees may never bear usable fruit, but think how pretty they are and how sweet the flowers will smell and they were free to boot.
I too am a seed planter and have grown several pretty plants over the years, even a pineapple, when you leave about a half inch of the pineapple attached to the green top, let it dry for a couple days to seal the bottom and plant, in a pot, kinda shaded, till it roots.
You knew that I would have to visit google:
I liked my dried squash, simply toss it in a pot of soup and it is good, wish that I had also done the cabbage, as I like cabbage in a vegetable soup also.
I had good luck with a $30. dehydrator from Walmart, but I also have one that is large that heats with an electric stove burner and has a fan, it works too, but the counter top is easier.
This is what I called a cold water bath canner [no pressure gage]
Many reports/articles on uses of solar cookers:
Solar food dryers:
http://solarcooking.org/drying/default.htm
Build a solar cooler:
http://www.knowledgehound.com/topics/solarcoo.htm
Solar food drying:
http://solarcooking.org/drying/Whitfield-drying1.htm
Midwest crop drying:
http://www.extension.umn.edu/distribution/cropsystems/DC6577.html
The Food Crisis Getting Worse - Fast!
Sharon April 1st, 2008
http://sharonastyk.com/2008/04/01/the-food-crisis-getting-worse-fast/
Super Nutrition Gardening: How to Grow Your Own PowerCharged Food
By William S. Peavy, Warren Peary
Interesting blog on saving and surviving, couple good recipes, but she goes on about making her own mix for a many bean soup, why go to the trouble of “mixing them up”, why doesn’t she just layer them or use a scoop that will put the right amount in her container for storage?
It would make sense to figure out what amount she was going to cook in her pot, and put that amount in her jars for storage....granny.
http://survivalstrategies.blogspot.com/2007/06/bean-bonanza.html
I also continue using my Brita and Pur water filters, until the taste tells me it needs to be changed.
Then I take the old one, set it in a sunny window for a week and use it as a refrig. deodorizer.
50 years ago, Stanley Home products sold a can, with holes on the top, filled with actavited charcoal, for that purpose, and mine was still working 30 years later, then some visitor did me in and thru out the can, it got rusty.
The instructions said that if it quit working, to leave it in the oven with the pilot light on, over night, to dry it out.
The ‘today’ water filters are plastic and I would not put them in the oven, I do not need to activate the plastic, a window works.
http://survivalstrategies.blogspot.com/2007/07/recycle-that-brita-filter.html
http://survivalstrategies.blogspot.com/2007/07/oral-hygiene-in-sitx.html
Hard to believe, but most Americans didn’t brush their teeth until soldiers brought the Army’s enforced habit back home from World War II. The first real electric toothbrush was produced in 1939, developed in Switzerland. The electrical toothbrush was first marketed in the United States in 1960 by Squibb. The brush was called the Broxodent. General Electric introduced a rechargeable cordless toothbrush in 1961. Interplak was the first rotary action electrical toothbrush for home use, introduced in 1987.
If you have cavities, you can make temporary fillings by placing candle wax, tobacco, aspirin, hot pepper, tooth paste or powder, or portions of a ginger root into the cavity. Make sure you clean the cavity by rinsing or picking the particles out of the cavity before placing a filling in the cavity.
Over the centuries individuals have been trying different substances for “tooth-cleaning”. People have found some that have made their teeth and gums look and feel better. Some very beneficial combinations have been formulated without any understanding of the therapeutic properties of the ingredients used.
In the material that follows I have tried to provide a little insight into the therapeutic potential of some of these substances. Properly used they equal and often surpass the formulations found in many commercial dentifrices. They many not be as tasty or as convenient to use, but they can be far superior therapeutically.
Sodium bicarbonate (baking soda)
a product used for many years by itself or in combination with other ingredients has several excellent properties. As a soft crystalline substance that dissolves readily, it has a mild abrasive potential. In solution it will kill on contact all of the motile microorganisms associated with periodontal infections, e.g. spirochetes, motile rods, etc. It will also kill other disease related bacteria. It will also neutralize and detoxify the bacterial acids and toxins that form in plaques (bacterial biofilms). I would put this inexpensive, readily available, product at the very top of the list of potentially beneficial dentifrice-ingredients.
Sodium chloride (table salt)
Like baking soda, salt has been used for many years as a dentifrice, alone or in combination. When used alone it is rather stingy and unless milled, rather grainy. It is not highly abrasive, contrary to some opinions. In solution at higher concentrations it will kill on contact all motile microorganisms associated with periodontal infections. However, its antibacterial potential, while good, is not as powerful as that of sodium bicarbonate, and it will not detoxify bacterial byproducts. In higher concentrations it will reduce edema in the gingival tissues and stimulate circulation.
Glycerin
Glycerin has an antibacterial potential, which is not well recognized. When living bacterial dental plaque is examined with a phase contrast microscope, all of the motile microorganisms (spirochetes, amoebae, motile rods, tricohmonads, etc) can be seen actively moving about. If a drop of glycerin is add to the solution in which the bacterial are living, all motility instantly ceases. In the scientific literature some of the antibacterial properties of glycerin have been described.
Hydrogen peroxide.
When hydrogen peroxide comes into contact with dentobacterial plaques, it breaks down very rapidly into oxygen and water. This breakdown, which causes the foaming action, is caused by an enzyme (catalase). This foaming action does two things: It helps to disorganize and disperse the bacterial biofilms growing on tooth surfaces, and it reveals places where bacteria are located. When used as an ingredient in dentifrices, it has little, if any, bactericidal action. It breaks down too rapidly.
Vinegar
Vinegar is another product that has been used for dental hygiene for many years. A half strength solution of vinegar (apple cider for taste) will pickle all of the motile bacteria mentioned above, and it will help to dissolve deposits of calculus. For persons whose dental hygiene does not reduce the buildup of bacterial plaques adequately, some of this buildup may harden into calculus. Brushing several time a week with a vinegar solution can help to prevent calculus formation.
Cranberry juice
Unsweetened cranberry juice can be used as mouthwash and as a solution for brushing one’s teeth. It will kill all motile bacteria on contact and help to disintegrate plaques. Since it is somewhat acidic, probably it should not be used more then a few times a week. It is pleasant to use and can be swallowed. This juice can be used as a rinse and then swallowed. Brushing the teeth with cranberry juice leaves the teeth and mouth feeling very fresh and clean. After brushing one can rinse again and expectorate or swallow the juice. For the care of handicapped persons who cannot manage conventional oral hygiene measures, this could be a pleasant solution for caregivers to use. It is tasty and can be swallowed.
Neutrogena Soap (unscented)
About 25 years ago a dentist on the West Coast called my attention to the use of unscented Neutrogena soap as an ingredient in a homemade dentifrice. When a solution of this soap comes into contact with the motile microorganisms in plaques all motility ceases rapidly. To use, rub dry or moisten bristles over a bar of this soap. The unscented type tastes soapy. The scented tastes awful.
Weak solution of sodium hypochlorite (e.g. Clorox)
One teaspoon in a pint of water provides a very powerful irrigation solution (DO NOT INGEST). The taste is very unpleasant, but it can be very beneficial in the maintenance-regimen for persons who have been treated for periodontal diseases. Brushing the teeth with baking soda after using this solution will rapidly neutralize its taste. Then one can rinse with a pleasant tasting mouthwash.
There are numerous ways the ingredients mentioned above may be used alone or in combination. With their antibacterial potentials they can be very beneficial therapeutically, if properly applied to tooth surfaces and gingival crevices. They will help to control the bacterial populations that cannot be removed mechanically with irrigation, brushing, flossing, or tooth picking.
Now to combine it all...
Tooth powder recipes.
Basic Homemade Toothpowder:
Materials:
* 4 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon flavoring (vanilla, almond or peppermint extract)
* Air-tight container ( This is a must! The flavoring will evaporate without it. )
Directions:
Mix the ingredients together. Be sure to cover the container with a tight-fitting lid after each use.
* 6 teaspoons baking soda
* 1/3 teaspoon salt
* 4 teaspoons glycerin
* 15 drops peppermint
Directions:
Mix thoroughly. Should be a tooth paste consistency.
You can add a few drops of peppermint or wintergreen for flavor.
Store in a container. You’ll be surprised with how fresh your mouth feels.
One can even reuse a toothpaste container for this one.
Cut out the seal in the rear of the tube.
Rinse out the old tube.
Fill with your new toothpaste concoction!
Old Fashioned Tooth Powder:
Materials:
* 2 Tbsp dried lemon or orange rind
* 1/4 cup baking soda
* 2 Tsp salt
Directions:
Place rinds in food processor, grind until peel becomes a fine powder.
Add baking soda and salt then process a few seconds more until you have a fine powder.
Store in an airtight tin or jar.
Dip moistened toothbrush into mixture, brush as usual.
* 6 ounces water
* 2 ounces vodka
* 4 teaspoons liquid glycerine
* 1 teaspoon aloe vera gel
* 10-15 drops Spearmint essential oil
Directions:
Boil water and vodka, add glycerine and aloe vera gel.
Remove from the heat, let cool slightly.
Add spearmint oil, shake well.
Pour into bottle, cap tightly.
Baking Soda Mouthwash:
Materials:
* 2 ounces of Water.
* 1/4 Teaspoon of baking soda or Sea Salt.
* 1 drop of Pure Peppermint Oil.
* 1 drop of Tea Tree oil.
Directions:
Mix thoroughly.
Pour into bottle, cap tightly.
The Incredible Edible Day Lily.
The other day in the garden I noticed that the lily were up and fecund in their proliferation. Having to mow around the damn things all the time really got my goat.
Dialing into the “wayback” machine I remembered that one could eat of the lily, I decided to pluck a few pods and a few blossoms to try them myself. I carefully picked the choicest blossoms in full sun, any blossom that was wilted or looked otherwise “ugly” was skipped. I washed the blossoms and pods and took a nibble of this wild plant... It was delicious sort of a cross between a lettuce and a radish sort of well.. spicy, a spicy lettuce then. Next the pod. The same reaction! this was a fine tasting plant indeed! Each time the entire blossom or pod was eaten. I can just imagine it sprucing up a dandelion salad with its happy orange blossoms!
Stalking the wild lily stand..
On my way to work I noticed several patches of lily free standing in the wild along the roadside. These were back a bit from the road, but not hard to get to at all. They would be back far enough to not bear the brunt of the road crew and close enough to be readily picked without any discomfort.
Posted Notes.
If you run across “Posted” signs, invariably nowadays you will, take down the name and number of the owner. Give him or her a call and ask them if it would be alright to forage on their property. Usually trading garbage clean up for a little foraging will go along way. Try to start out with the benefit to the owner( cleanup ), then swing the conversation to your needs. Most of the time the owner will want to have the unsightly debris picked up at no cost to them, a true bonus for you.
Another great place to wander is on State Game Lands or Federal Forest Lands. Check with the state offices first to see if foraging without a permit is allowed, or if it isn’t see how much a foraging permit costs.
AS ALWAYS IF YOU ARE UNSURE OF IDENTIFICATION OF WILD PLANTS, ERR ON THE SIDE OF CAUTION!
Now for the technical errata.
Day Lily Nutrition Facts
Day Lily (per 100g)
Hemerocallis fulva
Calories 42
Protein 2g
Fat .4g
Calcium 87mg
Phosphorus 176mg
Iron 1.2mg
Sodium 24mg
Potassium 170mg
Vitamin A 3,000 I.U.
Thiamin .16mg
Riboflavin .21mg
Niacin .8mg
Vitamin C 88mg
Day lily buds, raw (per 100g)
Hemerocallis fulva
Calories 42
Protein 2g
Fat 0.0g
Calcium 87mg
Phosphorus 176mg
Iron 1.2mg
Sodium 0.0mg
Potassium 0.0mg
Vitamin A 3,000 I.U.
Thiamin .16mg
Riboflavin .21mg
Niacin .08mg
Vitamin C 88mg
Weed Nutrition
Cooking with wild edibles
Please Do Eat the Day lilies
Both the buds and the blossoms of day lilies are edible, a fact I regrettably learned only after I had dug out numerous flowering clusters encroaching on my lawn. But now I get a kick out of astonishing friends when I casually pluck a daylily “bean” from their backyard patch, and take a bite. Next thing you know, they’re inviting me to gather a handful, which I’m happy to add to my next stir-fry. And they’re happy to know that when the vivid flowers bloom, they will make a sweet-spicy bonus in the kitchen.
Day lilies are a common garden plant that have “gone wild.” They’re found throughout most parts of the United States from late spring through summer, often near sunny fields, roadsides and empty lots.
Buds are distinguished from the plant’s non-edible fruits by their layered interiors. Choose smallish buds that are just beginning to open and cook them as you would beans: boil and serve them with butter or add chilled, tender-cooked buds to salads. Or, if you happen upon a spicy batch (they’re typically mild-flavored, like beans or zucchini), stir-fry them with Asian flavors.
Day lily buds will keep in the refrigerator for several days, but the delicate flowers (trumpet-shaped blooms that grow in multiples on a leafless stalk) should be consumed the same day they are picked; they are very short-lived. You can add the petals to egg dishes, soups and salads, or dip whole flowers in batter and deep-fry them, as you would squash blossoms.
Day lily Recipes
Orange and Ginger Glazed Day lily Buds
Tapioca in Day lily Blossom Cups
If you’re planning a hunt...
..check with the appropriate authority before setting out. Foraging restrictions vary on public lands, and on private property you must get the owner’s permission. Reference a reputable field guide book, preferably one that’s specific to your region, or apprentice with an experienced hunter. Never eat a wild plant you can’t positively identify. And please, don’t get greedy: pick only a portion of what you find, to allow the plants to replenish themselves for next year.
In case you can’t find enough in the wild or at the market, we’ve provided substitute ingredients for each recipe.
When you get home, take care to thoroughly clean your cache. Tender greens, especially, should be rinsed well under or in cold water and often require several washings. Dry them in cotton or paper towels and keep them chilled in plastic bags. This will help prevent loss of moisture and vitamins, but not for long—most wild greens decline after a couple of days.
If you’re new to a particular wild edible, make your first serving a small one. As with any food, allergic reactions are rare, but possible.
Finally, whether you gather, grow or purchase the wild foods of spring, get them now, for all too soon, they’ll be gone.
http://survivalstrategies.blogspot.com/2007/06/sock-bath.html
Saturday, June 23, 2007
SOCK BATH
Awhile back Jim over at Bison mentioned about saving soap chips.
“A use for soap scraps. Place several in a wash cloth, tie shut ( plastic security tie? ) and wet and use like a scrubber. I once saved three years worth of soap scraps and couldn’t think of a use for them. Now I can save again, as I hate wasting anything.”
Instead of using a washcloth why not try an old nylon stocking. Tie the bad part of the stocking shut and fill her up with soap scraps. This will lighten the load if you are packing, the nylon scrubs you gently, and it air drys almost instantly instead of having a sopping wet mess to deal with when it comes time to head out of camp. The nylon can be easily be tied ( with a knot )at the long end and sways in the breeze. I used this method while hiking in NM to the chagrin of fellow hikers who spent several dollars on soap caddies.
Another variation is to use a lost mate sock in the same principle. However I would turn the sock inside out to maximize scrubbing.
Watch out for hotels in your area going out of business or changing hands. Inevitably they will be changing shower products to standardize with home office. you can pick up all the little bars of soap and shampoo you could ever use!
Be wary of a clean man in the middle of a mud fight...
Posted by H at 6/23/2007 12:13:00 PM
2 comments:
Anonymous said...
VITO CORLIONE HERE.
IN ITALY, WE BEEN PRACTICING THIS FOR MANY DECADES.
THIS MAY NEW TO YOU BUT, FOS AS LONG I CAN REMEMBER I BEEN DOING THIS, MY PARENTS WERE DOING IT AND THEY LEARN THIS FROM THEIR GREAT GRANDS.
YOU’RE SAYING NOTHING NEW.
Granny note:
Yes, on the nylon stocking, this is an old Rodale hint that I first read in the 1960’s and is useful at home, tie the stocking near your outdoor faucet and clean your hands outdoors......with free soap................
The Ubiquitous Kerchief
You’ve probably one in your pocket right now. Thats right your instant first aid kit. Just think of all the times it was the first thing you grabbed in an emergency. Why when walking in the woods you sometimes carry two just in case.
From keeping the sun off your neck, to keeping all of your blood inside where it belongs lets not forget the usefulness of the handkerchief!
We made these kerchiefs or cravats out of feed bag material when it was still cloth like. You remember, your sister had a dress made out of them. They had floral prints and were made of soft quality cotton material. Nowadays most material within my price range is stiff and thin. Useless for a utilitarian item such as a hankie.
Over the counter hankies are great for tooting our snoot, however if you need to put your arm in a sling, make a stretcher, or tie up a splint a homemade cravat is your obvious choice. The cravat must be made out of a medium weight material, ( you can cut two from the back of a nice goodwill name brand long sleeve casual shirt the largest you can get. ) since it must withstand anything you could throw at it. Also it must wash soft, i.e. imagine wearing a burlap sack against your skin for days at a time.
Square cravats take up more material, but are stronger, and thicker. Triangle cravats are just one half of the square, are thinner, and standard in a first aid kit. If you are going to make kerchief and cravats I would make several types of each to carry on your person, and also to put in your emergency kit replacing the inferior lightweight type included in the kit.
Time to complete:
unhemmed triangle kerchief - 30 minutes
hemmed triangle kerchief - 2 hours
Supplies:
Fabric:
A 30 inch square of medium to light-weight fabric for the boy’s kerchief. A 33 to 36 inch square of medium to light-weight fabric for the girl’s kerchief. The square may be cut diagonally to produce two triangular scarves. A checked material with small, even, woven checks is appropriate, and easy to measure and cut.
Scissors
Fabric glue, sewing machine, or needle and thread
Background:
Working men wore kerchiefs tied around their necks. Wealthier men wore a neck cloth, which was like a cravat, or a stock. They might wear a kerchief for informal occasions. The kerchief was folded or cut into a triangle, and worn either on top of the shirt collar or underneath it. It was tied in a double knot at the front of the neck. They could be made of dark or light colored material, some had polka dots or checks, and some were printed with pictures or designs. They could be made of homespun, or expensive silk. They often had a woven border the way kerchiefs do today. But whether he was feeding animals or going to church, the working man would wear a kerchief.
Women wore kerchiefs folded or cut into a triangle, over their shoulders, and pinned to, or tucked in their front. They wore them for warmth, and for fashion. Poor women and rich women all wore kerchiefs. The kerchief could be made out of a material so fine that it was translucent and edged with lace, or it could be made of wool for warmth. A utilitarian kerchief would be made of linen or cotton. It might be solid colored, or checked. White or light colored kerchiefs were the most common, but blue, brown, and red or orange-red were also popular. Women’s kerchiefs also might have a woven border. Women did not always wear kerchiefs. They might not wear them working, or for very dressy occasions. But usually they wore both a kerchief and an apron.
Directions:
1. Cut a square of cloth. Cut as straight and as smoothly as possible.
2. To make two triangles, fold the square across the diagonal. Make a line for cutting the diagonal by ironing the diagonal fold, or marking it with a pencil. Cut as straight and smoothly as possible.
3. The kerchief can be left unhemmed. If you want to continue to wash and use the kerchief it should be hemmed. A 1/8 inch, hand-sewn narrow hem would be the most authentic. Do not hem selvedge edges. Make the smallest hem that you can in all of the raw edges. Glue or sew the hem down.
4. In the 18th century, people sometimes cross-stitched their initials in a kerchief’s corner.
Directions courtesy of www.1771.org
Help is only a triangle away.
[couple of photos]
Granny note:
Useful idea, and it would be smart to wear it for a few days in the garden, remember you are wearing ‘winter thin skin’ and going out to bend over and pull weeds and plant seeds and get sunburned.
If you do get sunburned, and you take the vitamin E capsule that has a liquid center, use a needle, poke a hole in the capsule and squeeze it out and apply to the burned area.
Cream of “X” Soup
Ran across this recipe awhile back, I always keep some in stock and handy. This is a great little mix to throw in your B.O.B. and will enhance the eating enjoyment of any fare you care to put in.
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil - crushed dried
1 tsp. pepper
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
To Use:
1/3 C mix
1 C water
Cook over low/med heat until thickened.
Variations: add 1/2 c. minced or chopped *_________*
*Choose One*:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.
Use as you would in any Cream of “Anything” Recipe
http://www.fluwikie2.com/index.php?n=Forum.DryBeanAndRiceRecipesForBargainPreppers
[several usable recipes and hints on this page]
Beans Cooked in the Ground (Pioneer Recipe)
Dig a hole about 18” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 – 2 pieces of bacon or other seasoning. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 – 8 hours.
[I always intended to play with this recipe and did not]
HereÂ’s a neat idea that I found day before yesterday. Gave it a try last night and it turned out reasonably well Â… might even be good for someone with wheat allergies. Was kinda different, but not in a bad way. Could probably be made with regular cooked rice, but I just tried it with the directions as given.
Rice Crust
* 1 bag boil-in-bag instant Rice
* Vegetable cooking spray
* 2 eggs, well beaten (or substitute of your choice)
* 1 cup (4 ounces) shredded mozzarella cheese (or equivalent of your choice)
* 1/4 cup onion, finely chopped (or dried chopped onion)
* 1 teaspoon salt
Prepare rice according to package directions. Preheat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray and set aside. Combine eggs, rice, cheese, onion and salt in medium bowl and mix well. With back of spoon, press mixture evenly onto bottom and sides of pan. Bake 20 minutes or until lightly browned. Remove from oven.
You can top this “crust” just like you would any homemade pizza.
[Have you made this one?]
PINTO BEAN FUDGE
* 1 cup cooked soft pinto beans (drained and mashed)
* ¼ cup milk
* 1 tbsp. vanilla
* 6 oz. unsweetened chocolate
* 6 tbsp. butter or margarine
* 2 lbs. powdered sugar
* Nuts (optional)
In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1-½ inch rolls. Chill 1–2 hours.
BEAN FLOUR
1 cup dry beans = about 1–1/8 cups flour
Dry beans can be ground to a fine flour using a hand grinder and strong muscles for small quantities or electric mill for larger quantities. A small amount of bean flour added to baked goods increases vitamin and mineral content and contributes towards a complete protein. Bean flour is great to have on hand for making “instant” soups, sauces, dips, gravies, and sandwich fillings, and to add to almost everything you cook or bake. When added to boiling water, bean flours thicken in only 1 minute; cooked 3 minutes they are ready to eat (saves fuel too). This is the quickest way to cook dried beans.
Baby lima and small white beans have mildest taste. Other favorites are pinto, small red and garbanzo. Some varieties of beans require more liquid than others. You will have to experiment. Store flour on cool, dark shelf in an air-tight container. Best used within 3 months
Instant Bean Soup/Gravy
Use 2 T. white bean flour per cup of liquid for thin soups, 3 T. for medium-thick and 4–5 T. for thick soups, stews or gravies. Whisk into soup stock or boiling water with 1 t. bouillon or soup base per cup. Cook 3–5 minutes.
Cream of Bean Soup
* 1/2 cup bean flour
* 1–2 teaspoons salt or bouillon
* 3 cups boiling water
In a saucepan whisk bean flour into boiling water and seasoning. Stir and cook 3 minutes. Puree in blender for a “souper” creamy texture. Serve over pasta or stir in cooked wheat or beans. Use as a gravy over cooked rice. Soup thickens as it cools, and can be refrigerated for up to one week. Use it in place of canned soup.
Cream Sauce: Use reconstituted dry milk for part of water and add a little oil or non-dairy creamer.
Bean Ball Candy
* 1/2 cup bean flour
* 1/2 cup water
* 1/4 cup sugar
* 1 teaspoon shortening (butter flavored)
* 3 tablespoons dry milk
* 1/8 teaspoon salt
Butter a small flat dish or saucer and set aside. Combine all dry ingredients in a saucepan. Stir in water. Cook on medium-low heat until very thick. Be sure to cook at least 5 minutes to get beans cooked. If they thicken too fast add more water and turn down heat. Stir with a pancake turner to keep bottom scraped. Remove from heat and beat in shortening with a whisk.
When cooked, scrape out on saucer and let cool. Form into balls
[I thought of Maple flavoring for this]
This is from Mollie KatzenÂ’s Moosewood Cookbook.
Gypsy Soup
2 c. chopped onions
2 cloves garlic, minced
3–4 Tbs. olive oil
2 c. peeled and chopped sweet potatoes or winter squash
1/2 c. chopped celery
1 c. chopped fresh tomatoes
3/4 c. chopped sweet peppers
1 1/2 c. cooked chickpeas (canned or 3/4 c. prepared dry chickpeas)
3 c. stock or water
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbs. soy sauce or tamari
Saute onions, garlic, and celery for a few minutes. Add sweet potatoes, all the spices (except the soy sauce), and the stock or water. Cover, simmer 15 minutes. Add remaining vegetables and the chickpeas. Simmer until the vegetables are as tender as you like them to be.
Here is a recipe for tortillas, that I have used a lot. Much better that from the store, and always have stuff in pantry!
Flour Tortillas
2 C. all purpose flour 1/2 tsp salt 1/4 c veg. shortening 1/2 c warm water
1. Mix flour and salt. Rub in shortening with fingers til it has a fine, even texture. Stir in water until dough forms.
2. Knead dough on floured surface until smooth and elastic, 2–3 min. Let rest, wrapped in plastic wrap, at room temp, 30 min.
3. Knead a few times. divide into 8 pieces for 10 or 12 pieces for 8 . Roll each in a ball and cover with plastic to keep from drying out. Using rolling pin, or totilla press, flatten out to size. Stack between sheets of waxed paper.
4. Heat ungreased heavy griddle or skillet (my cast iron skillet is great!) over med high heat, until a sprinkle of water dances. cook 1 tortilla until top is bubbly and bottom is flecked with brown, @ 20–30 sec. Flip, cook another 15–30 seconds, until speckled. Press with spatula, if puffing up.Put in foil til rest are done. Can keep in a warm (250 degrees) oven up to 30 minutes, but best used immediately.
Corn Tortillas
2 cups masa harina (I can buy “bobs red mill” in my grocery, also trader joes & whole foods, & mexican section or grocer) 1 to 1 1/4 c water
Add just enough water to make a stiff dough. Best to use tortilla press. Basically, follow above directions - though no need to knead and rest.
courtesy:”mexican cooking class cookbook” 1984
Good morning, Granny...
Once again, I’m checking in while on my way out the door to (ugh) work....
Gonna have a day off next week, so I can get caught up on all the information you’ve put up here.. ;~)
Have an absolutely Wonderful day...
****trail of breadcrumbs****
http://www.fluwikie.com/pmwiki.php?n=Consequences.Breads
[a large collection of bread recipes]
Chocolate Tortillas (Kathy in FL)
* 3 c. flour
* 1/2 t. bakin powder
* 1/2 t. salt
* 1/4 c. semi-sweet mini chocolate morsels
* 1/4 t. instant cocoa powder
* 1 t. cinnamon
* 1 T. vanilla
* 1 c. warm water
* 1/4 c. corn oil
Mix first six ingredients together in a bowl. Add vanilla and oil and blend. Slowly add 1 cups of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead. Form into balls about the size of a small-medium egg. Rub each ball with oil and cover with towel. Let sit 15–20 minutes. Roll with a rolling pin until thin and well rounded. Lightly brown on a hot griddle until bubbly then turn once to brown the other side. Makes approximately one dozen tortillas. Note: milk chocolate morsels can be substituted if desired. From “Tortilla Lovers Cookbook”.
Cinnamon Tortillas (Kathy in FL)
* 2 c. flour
* 1/2 t. baking powder
* 1/2 t. salt
* 2 t. cinnamon
* 1 t. nutmeg
* 4 T. sugar
* 2 T. vanilla
* 1/4 c. corn oil
* 1 c. warm water
Mix dry ingredients together in a bowl. Add vanilla and oil and blend. Slowly add 1 cup of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Make into balls about the size of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit for 15 - 20 minutes. Roll each ball flat and then with a rolling pin to diameter. Lightly brown on a hot griddle until bubbly. Turn once and brown the other side. Yields approx. 1 dozen tortillas. From “Tortilla Lovers Cookbook”.
Coconut Tortillas (Kathy in FL)
* 3 c. flour
* 1/2 t. baking powder
* 1/2 t. salt
* 1 c. shredded coconut
* 1/2 c. brown sugar
* 2 T. almond flavoring/extract
* 1/4 c. corn oil
* 1 c. warm water
Mix first five ingredients together in a bowl. Fold almond flavoring/extract and oil into dry mixture. Slowly add 1 cup of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Form into balls about the size of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit 15–20 minutes. Roll with a rolling pin until thin and well rounded (7 diameter). Lightly borwn on a hot griddle until bubbly then turn once to brown the other side. Makes approximately 1 dozen tortillas. From “Tortilla Lovers Cookbook”.
Fiesta Cheese Bread (Kathy in FL)
* 2 cups Bisquick
* 2/3 cup milk (fresh, canned or powdered)
* 3 or 4 tomatoes, diced (can substitute very well drained canned whole or diced tomatoes)
* 1 (4 ounce) can green chiles
* 1 cup sour cream (fresh, powdered, or made from canned milk)
* 3/4 cup mayonnaise
* 1 cup grated Cheddar cheese
* 1 onion, chopped
* Paprika, chili powder or crushed red pepper flakes (NOTE: paprika or chili powder will add color, crushed red pepper flakes will add extra heat!)
Mix Bisquick and milk to form a (very) soft dough. Press into a greased 7 x 11-inch pan (or a 9 x 13-inch pan for a thinner crust), pushing up edges slightly to form a rim. Brush with melted butter. Place tomatoes on crust; salt and pepper to taste. Sprinkle half the can of chiles over tomatoes. Combine sour cream, mayonnaise, cheese and onion. Spread over tomatoes and chiles. Sprinkle with other half of chiles and with your choice of paprika, chili powder, or crushed red pepper flakes. Bake at 425 degrees F for 25 to 30 minutes.
Traditional Jewish Unleavened Bread (Kathy in FL)
* 2 cups of flour
* 1 tea. salt
* 2 Tble of Crisco shortening or Smaltz can be used (thatÂ’s rendered chicken fat)
Add enough warm water to the flour mixture until it forms into a bread dough ball. Knead it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour. On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350 degree F oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it. One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers.
http://www.fluwikie.com/pmwiki.php?n=Consequences.Breads
Elegant Oatmeal Bread
* 1 Cup Old-Fashioned Oatmeal Oats
* 1 3/8 to 1 1/2 Cups Water (Note: 3/8 = 1/4 cup + 2 Tbs.)
* 2 Tbs. Butter or Margarine
* 1/4 Cup Honey (Note: I use the entire amount of honey listed in this recipe)
* 2 tsp. Salt
* 3 Cups Bread Flour
* 2 ½ tsp. Active Dry Yeast
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
Ezekiel Bread I (Kathy in FL)
* 2 1/2 cups wheat berries
* 1 1/2 cups spelt flour
* 1/2 cup barley
* 1/2 cup millet
* 1/4 cup dry green lentils
* 2 tablespoons dry Great Northern beans
* 2 tablespoons dry kidney beans
* 2 tablespoons dried pinto beans
* 4 cups warm water (110 degrees F/45 degrees C)
* 1 cup honey
* 1/2 cup olive oil
* 2 (.25 ounce) packages active dry yeast
* 2 tablespoons salt
Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.
Ezekiel Bread II (Kathy in FL)
* 1 cup lentils
* 2 (.25 ounce) packages active dry yeast
* 5 cups warm water (110 degrees F/45 degrees C), divided
* 5 tablespoons olive oil
* 1 tablespoon salt
* 1 tablespoon honey
* 8 cups whole wheat flour
* 4 cups barley flour
* 2 cups soy flour
* 1/2 cup millet flour
* 1/4 cup rye flour
Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.
http://www.fluwikie.com/pmwiki.php?n=Consequences.Breakfast
Apple Sauce Energy Bars (Kathy in FL)
[Here’s another healthy meal substitute, breakfast, or snack.]
* 3 cups quick-cooking oatmeal
* 1 cup flour
* 1 cup sweetened coconut flakes
* 1 cup dried fruit bits
* 2/3 cup brown sugar
* 2 tsp ground cinnamon
* 1 tsp baking soda
* ½ cup melted butter, cooled (or equivalent of your choice)
* 1 cup Apple Sauce
* 1 egg (or equivalent substitute)
Preheat oven 350° F. Combine oats, flour, coconut, fruit bits, brown sugar, cinnamon and baking soda in large mixing bowl. In separate bowl, mix together melted butter, apple sauce and egg. Stir apple sauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9 x 13-inch baking pan. Bake 20–25 minutes, until lightly browned. Remove from oven and cool before cutting into squares. Makes 24 squares.
http://www.fluwikie.com/pmwiki.php?n=Consequences.Substitutions
Substitutions from GrandmotherÂ’s Recipe File (Kathy in FL)
* 1 t. baking powder = 1/4 t. baking soda + 1/2 t. cream of tartar
* 1 c. granulated sugar = 1 c. packed brown sugar OR 1 c. corn syrup - 1/4 c. liquid in the recipe OR 1 c. molasses - 1/4 c. liquid in the recipe OR 1 c. honey - 1/4 c. liquid in the recipe
* 1 c. sweet milk = 1 c. sour milk + 1/2 t. soda
* 1 c. sour milk = 1 c. sweet milk + 1 T. of vinegor or lemon juice
* 1 c. buttermilk = 1 c. sour milk or 1 c. yogurt
* 1 c. light cream = 7/8 c. skim milk + 3 T. butter
* 1 c. heavy cream = 3/4 c. skim milk + 1/3 c. butter
* 1 c. sour cream = 7/8 c. sour milk + 3 T. butter
* 1 c. bread crumbs + 3/4 c. cracker crumbs
* 1 t. lemon juice = 1/2 t. vinegar
Brown Sugar (Kathy in FL)
* 2 tablespoon molasses
* 1 cup granulated sugar
Add molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.
Butter - How to make butter go further (Kathy in FL)
You canÂ’t use this for baking, but if you are trying to come up with a way to make your butter go further for spreading then you might want to try this. For every cup of butter, mix it with 1/2 cup of olive oil.
Another variation is for every cup of butter, mix with 1/2 cup olive oil and 1/2 cup flaxseed oil. I prefer the flavor of just using the butter and olive oil, but the flaxseed is supposed to have the essential omega fats for brain function.
BUTTERMILK SUBSTITUTE (Kathy in FL)
* 1 cup water
* 1/3 cup powdered milk
* 1 Tbsp vinegar or lemon juice
Stir together and give the vinegar or lemon juice a moment or two to “sour” the milk.
Cheese Substitute - Day Cheese (Kathy in FL)
Mix 2 2/3 cups of instant dried milk to about 4 cups of water in a double boiler. If it foams, skim it off or let it settle. Turn on the oven and add a little bit of lemon juice or about 2 T. of vinegar. Trick here is you have to keep stirring the milk to keep it from scorching. DO NOT bring to a boil, you want it just under a boil. Your milk should “curdle” so that you have a mostly clear liquid (whey) and a soft curd. If that isn’t happening try adding a little more lemon juice or another tablespoon of vinegar. Once it has curdled, turn the heat off and pour the stuff into a wire strainer. The whey will run off. There was a little bit of a language barrier between me and the lady giving me this recipe. She said that you could use the whey for other things … but she was talking so fast and using words I didn’t know, so you will have to look up that one on your own. Once the whey is drained off the curds, rinse with cold water to remove the last of the whey.
Season with salt … or salt and pepper if desired. You can eat it “as is” or use it in pasta recipes.
Cheese Substitute - Quick Soft Pressed Cheese (Kathy in FL)
* 2 c. boiling water
* 1–1/2 c. dry milk powder
* 3 T. vegetable oil
* 1 c. buttermilk
* 3–4 T. fresh lemon juice
Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles. Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and 1 t. salt after rinsing curds.
Cheese Substitute - Soft Cottage Cheese (Kathy in FL)
* 1 1/2 cups non-instant dry milk
* 2 cups hot water
* 4–5 Tbls. white vinegar or fresh lemon juice
Blend water and dry milk powder and pour into PamÂ’d saucepan (or use a non-stick one) over low heat. Sprinkle vinegar or lemon juice slowly around edges while stirring, just until milk curdles, separating into curds and whey. Rinse in hot, then cold water, press out liquid, and salt if desired.
COFFEE SUBSTITUTES (Kathy in FL)
RYE COFFEE: Place 2 cups of Rye seed grain on a cookie sheet and roast in the oven until the grain become nicely browned. Cool and grind coarsely in any hand mill or coffee grinder. Make coffee as usual only use the Rye Grain substitute.
SOY COFFEE: Roast 2 cups of Soy Beans, (cleaned and picked through for debris) on a cookie sheet at 200 degrees F until they are the nice, dark brown color of roasted coffee. This will take several hours. Grind them medium fine with a coffee grinder or your blender to release the flavor. Tightly store in a cool place to retain the unique flavor. Boil about 1 quart of water and add 1/2 cup of the grounded beans, adding a dash of salt. Simmer for about 25 minutes or longer for stronger flavor. This Soy Coffee can be reheated the next day.
Dried Eggs as Egg Substitutes
Note on dried eggs-—I baked a pound cake and it turned out good but did not rise like my normal cake. It is a heavy cake butter and sour cream. Read in Peggy LaytonÂ’s book she has a pound cake and she calls for 1 cup of dried eggs. So last night I made brownies and I used instead of one egg, powdered eggs to amount to 3 eggs and it worked good. So it seems for baking it will take more than you would think. (Love Texas)
What I found was that on items that call for a lot of eggs, I needed to increase the powdered eggs … because the powdered egg measurement appeared to be for a “small” egg and most of us use medium to extra large eggs any more. Recipes that only used the egg as a binding agent or similar did just fine. At least in my experience. (Kathy in FL)
Egg Substitute 1 (Kathy in FL)
* 6 egg whites (or the equivalent from powdered egg whites)
* 1/4 c. instant nonfat dry milk powder
* 2 t. water
* 2 t. oil
* 1/4 ground turmeric
Combine all ingredients in blender and process for 30 seconds. Use immediately or refrigerate. Note: IÂ’m not sure how much equals one egg, but would think that it would be similar to the measurements on the artificial liquid eggs that you can buy at the grocery store.
EGG SUBSTITUTE 2 (Kathy in FL) (from WaltonFeed site)
For each egg needed, place in blender:
* 1 heaping tablespoon of whole organic flax seed, blended until it becomes a fine meal
* Add 1/4 cup cold water and blend 2–3 minutes until thickened and has the consistency of eggs
Each 1/4 cup of flax seed mixture will replace one egg in baking.
Fat Substitute (for Baking) (IÂ’m-workinÂ’-on-it)
You can substitute white beans for fats in baking. They do change the end product some. I havenÂ’t tried it myself but know someone who has and she said her family didnÂ’t know the difference.
Method 1: Cover beans with water and cook until very soft. Mash until consistency of shortening (use blender). Replace in recipes cup for cup. Example: Recipe calls for 1 cup margarine - use 1 cup mashed beans. Liquid may be added to adjust the consistency. Mashed beans do not keep long in the fridge, so freeze them.
Method 2: Grind beans in your wheat grinder. Store in air-tight container. Replace fat in the recipe cup for cup as above. You will need to add liquid since the ground beans will be part of the dry ingredients.
FLOUR SUBSTITUTES (Kathy in FL)
In standard recipes, one of the following may be substituted for one cup of wheat flour:
* 1 cup corn flour
* 3/4 cup coarse cornmeal
* 7/8 cup rice flour
* 1 scant cup fine cornmeal
* 5/8 cup potato flour
There are some problems in the use of substitutes for wheat flour. The following suggestions will improve the eating quality of the final product:
1. Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice flour or cornmeal with the liquid called for in the recipe, bringing this mixture to a boil, and cooling it before adding the other ingredients.
2. Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.
3. When using other than wheat flour in baking, longer and slower baking time is required. This is particularly true when the product is made without milk and eggs.
4. Because they have little or no gluten, substitutes for wheat flour do not make satisfactory yeast breads.
5. Muffins or biscuits, when made with other than wheat flour, are of better texture if baked in small sizes.
6. Dryness is common characteristic of cakes made with flours other than wheat flours. Moisture may be preserved by frosting or storing cakes in closed containers.
Garlic Butter Substitute (Kathy in FL)
* 1 lb or so of margarine substitute (see recipe for margarine substitute using powdered milk & oil)
* 1 head of garlic, minced
* salt
* ground black pepper
Let “butter” stand at room temperature until soft, if you have stored it in the fridge. Meanwhile, clean and mince an entire head of garlic. Put the “butter” and the garlic into a mixing bowl. Season with salt and pepper. Blend well with the back of a spoon or a rigid spatula.
You can also half, quarter, etc. this recipe quite easily depending on the amount of garlic “butter” you want. If you don’t have fresh garlic, try reconstituting dried, minced garlic. Another variation would be to roast a head of garlic and then use that to make the garlic “butter.”
This stuff works wonders with cornbread, fry bread, skillet cakes, etc. Also worked pretty well on plain, cooked pasta.
Margarine Substitute Using Powdered Milk (Kathy in FL)
* roughly 1/2 cup powdered milk
* roughly 1 1/2 cups of chosen cooking oil
* 2/3 cups of water
* couple of drops of yellow food coloring if desired
Mix water and food coloring with powdered milk until completely dissolved. Drizzle the cooking oil into the milk/water mixture and whisk as you drizzle. You need a nice, even incorporation of the oil. If your mixture is still too soft for your preference, you can mix in a little additional powdered milk. You can also add just a little bit of salt if you desire.
Notes: Found this and tried it using several different types of cooking oil (olive, canola, corn, etc.) and they all worked equally well. It was actually the method of incorporating that made a bigger difference. Use a small whisk and really whisk the oil in (incorporating) as you drizzle it into the water/milk mixture.
I added some butter flavor flakes (Molly McButter) and a little bit of salt to the margarine substitute. Since it was in liquid form, I put it in a spray margarine bottle and used it that way. (Hillbilly Bill)
Other Margarine Substitutes (Kathy in FL)
You can substitute applesauce or prune baby food in many recipes where they require margarine.
Marshmallow Substitute (for rice crispie squares, etc.) (Kathy in FL)
For the marshmallow part of the equation … instead of marshmallows use canned “Fluff” or mallow cream.
Milk Gravy (Kathy in FL)
* 1 cup powdered milk, mixed with 3 cups water
* 1 tablespoon margarine
* 3 heaping tablespoons flour
* 1/2 teaspoon salt
Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.
NUT AND SEED MILK (Kathy in FL)
* 1/2 c. sunflower seeds
* 1/4 c. walnuts
* 1/4 c. almonds
* 1 c. pure water
In an electric blender or food processor, blend ingredients until smooth.
Oil Substitute (lauraB)
Applesauce works great as an oil substitute also.
Powdered/Confectioner Sugar (Kathy in FL)
For powdered or confectionersÂ’ sugar, just place granulated sugar in a processor and process until it is the consistency you want.
Sour Cream Substitute (Kathy in FL)
To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.
Whipped Evaporated Milk (Kathy in FL)
* 1 cup evaporated milk
* 2 Tbsp lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.
Whipped Topping Substitute (RipleyRules)
In the absence of power, and, therefore, refrigeration, this could obviously only be done during the winter. ;)
* 1/2 c instant nonfat dry milk
* 1/2 c icewater
* 2 tsp sugar
* 1/2 tsp vanilla
Chill small bowl and beaters. Combine milk powder with water in bowl. Beat until stiff, adding sugar gradually. Add vanilla. Serve. Makes about 2 c.
Whipped Topping (Kathy in FL)
* 6 tablespoons powdered milk
* 1 cup water
* 2 teaspoons gelatin
* 1 1/2 tablespoons cold water
* 1/4 cup sugar
* 1 teaspoon vanilla
Dissolve the milk and gelatin in boiling water. Add sugar, stir, and chill in the refrigerator until it gels. Beat the mixture until it looks like whipped cream. Add vanilla and whip again.
Whipped Topping Substitute (Kathy in FL)
* 1/3 cup Carnation Instant Nonfat Dry Milk
* 1/3 cup ice cold water (might be an issue if the power is out in the middle of summer)
* 1/4 cup granulated sugar
* 1 teaspoon lemon juice
* 1 teaspoon vanilla extract
Chill bowl and beaters of electric mixer in freezer for 15 minutes. (This part might be difficult if the power is out. I didnÂ’t put mine in the freezer and it did take longer for things to get fluffy, but they did fluff eventually). In chilled mixing bowl, combine powdered milk, ice water, sugar, lemon juice and vanilla extract. Beat on high speed until peaks form. (Note: I used a whisk to simulate that the power might be off. Took longer of course, but it did work.) Serves 4.
http://www.cahe.nmsu.edu/pubs/_e/e-213.html
Mock Pumpkin Pie
2 cups pinto bean puree*
3 eggs
1 13-oz. can evaporated milk
1 cup sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (9Anch) unbaked pie shell
*Use tender cooked, unseasoned pinto beans. Rinse well and puree 2 cups beans with 1/4 to 1/2 cup water or chicken stock in a blender until smooth. Scrap down sides occasionally.
Mix remaining ingredients in order given. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° degrees and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.
Pinto Bean Fudge
1 cup warm cooked pinto beans
3/4 cup melted butter or margarine
1 cup cocoa
1 tablespoon vanilla
2 pounds powdered sugar
1 cup chopped pecans (optional)
Mash or sieve beans. Add melted butter or margarine, cocoa and vanilla. Mix in powdered sugar gradually. Add nuts if desired. Press into a 9 x 13 inch oiled or non-stick pan. Store in the refrigerator.
Original author: Mae Martha Johnson, with later contributions by Alice Jane Hendley, both former Extension Food and Nutrition Specialists
Good Morning to you.
As you see, I am already hard at work, posting.
Have a special day, smile a lot of the time and make them think you are having fun.
May God keep you safe.
http://www.cahe.nmsu.edu/pubs/_circulars/Circ533.html
How to Make Chile Ristras
From mid-September until frost, green chile matures and turns deep red. New Mexicans have traditionally harvested and strung red chile into colorful strings called ristras. The chile is allowed to dry in New Mexico’s warm sun, then is stored—still on the ristra string—for use in various tantalizing food dishes during the winter.
continued, full instructions........
[Hard to think, the San Diego Police scanner is on and they are chasing a motorcycle at up to 140 miles per hour.
The motorcycle won, Police could not keep up and one car even blew a tire.
And of course the motorcycle got away......
I listen on the internet, at:
scan san diego.net
granny]
Red Chile Sauce
Red chile salsa (sauce) can be made from dried chile pods.
Select dry chile pods in optimum condition. Do not use pods with signs of mold, insect infestation, disease, or decay. (Chile pods from ristras sprayed with plastic, shellac, or insecticide are not edible and are to be used for decorative purposes only.)
Remove stems, seeds, and yellow veins from chile pods. Twelve to 14 large chile pods yield about 1 pint of chile puree. Leave the veins if a more pungent product is desired. Wash pods in warm water, lifting pods out of the water and changing the water several times.
Place washed chile pods in a pan and cover with warm water for 1/2-1 hour to allow pods to rehydrate. Add warm water as needed. Simmer pods and water for 10 minutes. Pulp should be soft, thick, and separating from the skin. Place chile pods and some of the water in a blender and blend until a smooth puree is obtained. Run puree through a sieve or colander to remove any unwanted peeling bits.
Measure:
1 c. chile puree
1 c. water
1 minced garlic clove (optional)
1/2 t. salt
2 T. vegetable oil
1/2 t. crushed oregano leaves (optional)
In a sauce pan mix chile puree, water, garlic, salt, and fat. Simmer gently for 10 minutes, stirring frequently. Add oregano and simmer another 5-7 minutes. This yields 1 pint or enough for four servings of enchiladas of three tortillas each. Store left-over salsa or puree in the freezer for later use.
http://www.cahe.nmsu.edu/pubs/_e/
Food & Nutrition Publication Listing
http://www.cahe.nmsu.edu/pubs/_g/g-310.html
Roach and bug traps, make at home.
This index is full of good information, it is a group, attempting to prepare for the expected “Flu Pandemic”.
Before you say that there is not going to be one, the World Health Organization, says there is still a danger.
People are dying with it all over the world, Indonesia looses a couple each week, I forget the actual figure, but it is around 140 dead as I recall, I send the bulletins to a friend who has relatives in Indonesia.
granny
http://www.fluwikie2.com/pmwiki.php?n=Forum.FullTopicListing
Police scanners in your area, listen on the internet:
http://www.dxzone.com/catalog/Internet_and_Radio/Police_Scanners/
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