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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

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 ...


TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; prepper; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: All

http://www.lilieslane.com/Resources/Recipes/breakfast_breads/Wheat_waffles.html

WHOLE WHEAT WAFFLES

*

4 cups water
*

1 cup powdered milk
*

2 eggs
*

1 tsp salt
*

3/4 cup oil
*

4 cups wheat flour
*

2 Tbsp baking powder

Mix with electric mixer water, powdered milk, eggs, salt and oil. Add the flour and mix again. Last, add the baking powder and mix again.


2,041 posted on 04/19/2008 1:29:45 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

BLUEBERRY BLENDER PANCAKES

*

1 cup milk
*

2 eggs
*

2 tsp baking powder
*

1 1/2 tsp salt
*

1 cup uncooked whole wheat
*

2 Tbsp oil
*

2 Tbsp honey
*

Blueberries

Put milk and wheat in blender on high until smooth. Turn blender to low and add eggs, oil, baking powder, honey and salt. Blend 2 to 3 minutes. Add berries. Bake on high until golden on both sides. Serves 6-8.

Note: Any berries can be used in the place of Blueberries.


2,042 posted on 04/19/2008 1:31:32 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.theideadoor.com/Preparedness/101%20ways%20to%20stretch%20your%20food%20dollars.htm

101 ways to stretch your food dollars
By Valerie Phillips
Deseret News
Published: Wednesday, April 16, 2008 12:12 a.m. MDT

Food prices are going up. But here are lots of ways — 101 of them — to shave off pennies, dimes and dollars from your food costs.

Not every tip fits every situation. A vat-size container of salad dressing is cheaper per ounce, but not if it sits in a single person’s fridge for months on end. Remember, the most expensive food you can buy is the food that goes to waste.

Before you go

1. For a week, track what your family actually spends on food. Don’t forget to include work lunches, restaurant meals, vending-machine snacks and convenience store stops. These add up quickly.

2. Have a plan. Jot down simple dinner menus for the week, using the weekly grocery store ads so you can take advantage of what’s on sale that week. Having a plan ends the 5 p.m. “what’s for dinner?” plight.

3. Make a shopping list from your menu. Having the ingredients you need for the week eliminates extra trips to the supermarket, where more incidental items can end up in your grocery cart.

4. To save time, compile a basic shopping list of things you usually buy on a weekly basis, such as milk, lettuce, etc. Organize the list by the store layout and make lots of copies. Then each week it’s just a matter of penciling in the extra ingredients from your menu.

5. Get out of the dinner rut. Check out cookbooks or magazines from the library or attend local cooking classes for new ideas.

6. For low-cost, nutritious recipe ideas, check the Food Stamp Nutrition Connection at recipefinder.nal.usda.gov. The recipes have cost-per-serving and nutrition data.

7. Consider making from scratch many of the things you usually buy in prepared form, such as brownies or salad dressing.

8. Time is a valuable resource. It’s usually not worth the time (or gasoline) to hopscotch from store to store to save a few dollars.

9. Consider the advantages when you choose where to shop. Some stores offer credit cards with rebates, discounts on gasoline, special coupons and so on.

10. Club warehouses can save money, but be judicious. Can you use 18 cartons of yogurt at a time? Often you can find similar good buys and a better selection at a regular grocery store

11. Sometimes you’re lured into buying things that lose their appeal and end up sitting on the shelf. To cure yourself of impulse shopping, every so often force yourself to make a meal out of those items in the cupboard.

12. Consider group strategies. A neighborhood group or extended family might save by buying in bulk directly from wholesalers and farmers.

Shopping

13. Try shopping with cash, taking only an allotted amount to the store.

14. Statistics indicate that people buy more when they are hungry or accompanied by others, especially children. (However, grocery shopping can be a good learning experience for kids; let them find all the coupon foods and comparison shop with you.)

15. Don’t dawdle. The longer you’re wandering through the store, the more chance of impulse buys.

16. Avoid convenience stores. They have higher prices and very few specials.

17. Guard against nonfood impulse buys that could end up in your cart, such as the latest DVD, perfumes or toiletries. Do you really need them?

18. Limit trips to the store. Multiple trips usually mean more incidental items added to the cart.

19. Try “catch-and-release” shopping with high-end items. Put that bottle of name-brand, extra-virgin olive oil in the cart, and while you finish the rest of your purchases, ask if it’s something you can live without. Then before you check out, put it back on the shelf. After all, dreaming is free. (However, if you end up convincing yourself to buy these things, or you forget to put them back, this method isn’t for you!)

Coupons

20. Use the coupon inserts in your Sunday newspaper ads.

21. To maximize coupon savings, use resources such as Pinchingyourpennies.com, the Grocery Guru at www.gurusdeals.com, or Couponsense.com, which help you to coordinate coupons with sales at local grocery stores. By using the coupon with the sale price, you can get items for a fraction of the cost.

22. Multiply the savings. Some people take multiple Sunday newspaper subscriptions for the coupons, and you can also ask your neighbors or relatives for the coupons from their paper.

23. Check other sources for coupons: the “blinkies” in the red boxes on grocery store shelves, home mailers, “peelies” that are peeled off the product itself and printables off Web sites.

24. Be wise about coupons. Sometimes a brand name with a coupon is still more expensive than a generic brand. And resist buying things you may not use just because you have a coupon.

25. Some grocery stores match competitor coupons if you have the advertisement with you.

26. Organize your coupons so you can use them efficiently. A women uses a three-ring binder with clear photo pages or baseball card pockets. Others use a filing box and take out the coupons they will be using and clip them to their shopping list on their way to the grocery store.

27. Send in rebates. One women puts all the money she receives from rebates in a separate account, and she’s now up to $200.

Cereals & baked goods

28. One reason people avoid buying cheaper bagged cereals is because they’re hard to store and pour. Store them in a plastic pitcher with a pour spout.

29. Consider how much you can save by cooking whole grains for breakfast instead of cold breakfast cereal. Homer Cook of Layton said as a welfare volunteer, he helped a single mother of three cut her breakfast costs from $1,000 per year to $58 per year by cooking cracked wheat (based on Honeyville Grain prices).

30. Buy whole-grain cereals and breads. They’re more filling, so you are satisfied with less. And they’re better for you.

31. Go ‘90s retro and pull out your old bread machine. Besides bread, it can be used for rolls and pizza dough.

32. Make croutons or bread crumbs from day-old bread or hotdog buns. The crumbs can be seasoned and used as a “shake-and-bake” chicken coating.

33. Seek out day-old bread “thrift” stores. But be wary of the temptation to overbuy empty calorie items such as cupcakes, potato chips and doughnuts.

34. Bake a batch of muffins from scratch for on-the-go breakfasts. Even if you use a mix, you’ll still save over bakery prices.

Produce

35. Buy fruits and vegetables in season when they’re cheaper and taste fresher. When compared to the price per pound of meat, cheese, chocolate, etc., they’re a nutritional bargain.

36. If you’re preparing a commercial meal kit (such as Hamburger Helper or a frozen pasta dinner), toss in a few more vegetables. Chopped bell peppers or celery, and frozen broccoli or peas add color, flavor and nutrition to what is usually a lot of starch, sauce and salt. They can also stretch the meal into more servings.

37. Ready-prepped veggies cost more but may be worth it if you actually use those peeled carrots or sliced mushrooms. A huge percentage of fresh produce goes to waste sitting in refrigerators.

38. A pound bag of chopped iceberg lettuce salad costs more (about $2) than a head of iceberg lettuce (approximately $1 per pound) that you clean and chop yourself. But if bagged salad greens keep you from buying restaurant salads, there’s still a savings.

39. If lettuce prices are up, vary your veggies. Consider cabbage, spinach, carrot or broccoli salads.

40. Grow your favorite herbs year-round in your kitchen window. It’s convenient to be able to cut a few sprigs as needed, and packets of fresh herbs can cost $1.50-$2 in grocery stores.

41. If you’re not up to planting a garden, add a few strawberry or tomato plants to your flower beds. You have to weed and water them anyway. Or add a fruit tree to your back yard.

42. Yellow onions are often 40 cents to 50 cents less per pound than red (purple) onions.

43. When your favorite fresh vegetables are offseason, look for canned and frozen versions. Do the math and figure out which offers the best price per serving.

44. Beans are an inexpensive protein. Add them to tacos, casseroles, salads, etc., so you can use less meat.

45. Dried beans, per cooked serving, are often less than half the price of canned beans. But they take a lot of time to cook. Soak a batch overnight in your slow cooker on low heat, then portion and freeze for later use.

46. Vegetables frozen in butter sauce usually cost more than plain frozen vegetables, and they have more fat and calories.

47. Price fruits with an eye on the cost-per-edible serving. If you are buying by the pound, you are also paying for any inedible seeds and rinds.

48. When buying fresh greens by weight, be sure to shake off the excess water before you put them in your cart. Water hidden in between the leaves adds weight and raises the cost.

49. Serve a vegetable “medley” when you have small amounts of several different vegetables. Mix together and microwave, and top with a little cheese or a sprinkle of nuts.

Dairy

50. Unless you buy powdered milk in bulk for a price break, you won’t save money over fresh milk. On a recent shopping trip, the Deseret News found that a box of generic-brand powdered milk that yields 31 cups of milk was $6.49. If you can buy fresh milk at $3 a gallon, you can get 32 cups for $6.

51. Buy a large container of yogurt and divide it into portions yourself. A 32-ounce container, at $2.79, yields four 8-ounce portions at 34 cents a serving. The same brand in single-serve containers was 50 cents each.

52. Milk fat costs. You can often save about 10 cents to 20 cents per gallon by dropping from 2 percent to 1 percent or skim.

53. If you use margarine instead of butter to cut costs, don’t use anything less than 100 percent margarine for baking. The lower-fat spreads have water and fillers that bake up poorly (and when poured over popcorn turn it to mush). Real butter is approximately $4 per pound; 100 percent margarine (such as Nucoa) can be $1.50 to $2 per pound. Save the less-expensive spreads for your toast.

54. Consider home delivery of milk and bread. It costs more, but it might save on extra trips to the store.

55. There is no nutritional difference between brown and white eggs; it has more to do with the color of the hen. White eggs usually cost less.

56. Freeze butter to keep its fresh flavor. Grate it, frozen, over toast, baked potatoes, etc. for portion control.

57. Finely shred cheese when topping pizzas, grilled ham and cheese, etc. You’ll use less.

Meat

58. Unless they’re on special, breasts are the most expensive part of the chicken. Boneless, skinless thighs offer the same convenience for less, and dark meat is more moist and flavorful anyway.

59. Take a cue from restaurant chefs who can make a small portion of meat or chicken look plentiful. They slice it thinly and fan out the slices on top of a mound of rice or potatoes.

60. Tough cuts of meat are usually cheaper. Place a beef brisket in you slow cooker in the morning and by dinner time you’ll have tender beef (and a tantalizing aroma in your kitchen).

61. Don’t throw out your bacon drippings. Some suggestions from Every Day With Rachael Ray magazine: Stir it into grits, use in place of oil when popping popcorn, saute bread cubes in it for croutons, add to cornbread batter, add to barbecue sauce and brush on ribs or chicken while they’re cooking.

62. Compare meat costs by servings, not pounds. Bony meats are cheaper per pound, but they yield less edible meat per pound.

63. Likewise, a large store-cooked rotisserie chicken at $6 is cheaper than buying a raw, 5-pound whole raw chicken at $1.30 per pound and cooking it at home. As a bonus, you can use the carcass and bits of meat on the bones to make chicken broth.

64. Although the price of eggs has nearly doubled in the past year, a $2 carton of eggs can still supply a protein-rich meal for a family of six. Scramble them with leftovers such as chopped ham, crumbled bacon, chopped peppers, onions and so on.

65. Buy ground beef in bulk quantities to get a better price. When you get home, divide meal-size portions in zip-lock bags and freeze.

Canned goods

66. Big cans are often cheaper, but not always. Check the price per unit guide on the grocery shelf, which shows the cost per ounce. Also, consider how you use the product. If you buy a big can of tomato sauce, use a little and end up wasting the rest, you’re better off buying the small can in the first place.

67. What to do with the last of the jam or jelly jar: Pour in some milk, refrigerate for a little while to loosen the jam stuck to the jar sides, and shake into a flavored drink.

68. Generic brands can save money. But try one can first before you invest in a whole case to make sure it appeals to your family.

69. Stockpile pantry items you normally use, such as spaghetti sauce or pasta, when they’re on sale. Keep a list of quick-fix possibilities on the inside of your cupboard door, such as spaghetti, meatball sub sandwiches, baked tortellini, etc.

Snacks

70. Invest in a popcorn popper. You can make 10 times as much popcorn for the same price as microwave popcorn. A three-pack box of microwave popcorn yields about 10 1/2 cups of popcorn for $2 to $3, depending on the brand. A $1.99 bag of regular popcorn yields 113 cups. You’ll have to add you own butter and salt, but you have more control over the amounts.

71. When making s’mores, instead of buying chocolate bars and graham crackers, place the marshmallow between two chocolate-striped cookies. A package of Keebler Fudge Shoppe cookies is approximately $3 and makes 15 s’mores. You’d spend at least that much money on chocolate bars alone.

72. Break the soda pop habit. If you normally drink a can per day, at 50 cents per can, you could pocket more than $180 a year.

73. Every time you have a few leftover strawberries, peach slices, etc., store them in the same zip-lock bag in the freezer. Then every so often, whir them all together in the blender for a smoothie snack.

74. If you like the look of designer bottled water, buy it once and keep refilling with tap water, which is free. Many bottled waters cost more per gallon than gasoline.

75. Use food as a reward sparingly. Make treats more significant by using them only for special occasions. With obesity on the rise, most people don’t need them on a regular basis.

76. Nip nighttime snacks. Go to bed a half-hour early and keep yourself from wanting a handful of chips while watching David Letterman. Your waistline will thank you.

Storage

77. Keep an eye on your pantry inventory so you use up all the pancake mix or corn syrup before buying more.

78. Oil goes rancid fairly quickly. Unless you use it often, buy in small quantities or refrigerate after using.

79. Post a “must use” list on the fridge to remind yourself of the half-empty can of pineapple, three hot dogs, etc. that will go bad quickly.

80. Label leftovers with date and contents before putting them in the freezer. You’ll actually use these things instead of having mystery containers stuck in the back of the freezer.

81. Use and rotate your food storage. If you aren’t using it, it is basically a waste of space and money. Rule of thumb: Store what you use and use what you store.

In the kitchen

82. Use smaller plates. Studies show that when people are served on larger plates, they take larger servings, whether they’re really hungry or not.

83. One night a week have leftover night. Pull out all the leftovers from other meals — the half-cup of spaghetti sauce, the slices of ham or stray chicken breast, the chunk of cheese, the corn or peas. Bake some potatoes and let everyone pick the leftovers for toppings.

84. Pack a lunch for the next day from dinner leftovers instead of eating out.

85. Use meals to stretch your entertainment dollars. Go on a picnic in a park or get out the Dutch oven pots, have a hot dog roast or go fishing and then cook your catch.

86. When serving buffet-style, put the low-cost items, such as salad or rolls, at the beginning of the line and the most expensive item — meat — near the end.

87. Have meatless Monday meals.

88. Homemade soups are a good way to use leftover meat and vegetables. Their liquid content also makes them more satisfying.

89. Pasta or rice can also stretch small amounts of food into a meal. Throw in chopped pepper, ribbons of spinach or basil, chopped tomatoes or chicken or ham.

90. Instead of serving fruit punch or juice at meals, use a pitcher of ice water with a few lemon or lime slices floating on top.

91. Use small appliances, such as the microwave, slow-cooker and electric frying pan; they use less energy than a stovetop.

92. Use the dishwasher only when completely full. Washing dishes by hand can cost more than one load in the dishwasher. Let the dishes air-dry rather than using the “dry” cycle.

93. Don’t open the oven door to preview baking food. Each time you open it, the temperature drops by 25-50 degrees. It takes longer to cook your food and adds to your energy bill.

Dining out

94. Use your gift certificates soon after getting them. Many have expiration dates.

95. Use frequent-diners’ cards. Some restaurants offer punch cards — if you buy 10 meals, the next one is free. For a family of six, it takes only two visits to earn a free meal.

96. Go out to lunch when entree prices are often a dollar or two less than dinner.

97. If a full-course dinner comes with soup, salad, drink and dessert, it’s only a great buy if you really want (or need) all that. You may be satisfied ordering an a la carte entree without the extras. Ditto combo meals in fast-food restaurants.

98. Guard against up-sell, when you’re asked if you want guacamole with your taco or extra cheese for the fondue. If it costs extra, you might not want it that much.

99. At fast-food restaurants, order a kids’ meal for yourself (if there’s no age limit). Most of the time, you’re getting a more appropriate portion of food (and a toy to boot!).

100. Watch beverage costs. Alcoholic drinks can double your tab, but even soft drinks can add $10 to $15 to the bill for a family of six. Water is a healthier choice anyway. Be sure to specify “tap” water, some restaurants may bring you bottled water at $3 or $4 per bottle.

101. If you feel you can’t afford to tip, choose a fast-food or fast-casual eatery where tipping isn’t expected. In sit-down restaurants, servers’ salaries are less than minimum wage. Tips make up the difference.


2,043 posted on 04/19/2008 1:40:29 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
[ Post Reply | Private Reply | To 2001 | View Replies]

To: All

Bishops Storehouse Cookbook
Bishop’s Storehouse Cookbook.rtf

New Ideas for*Cooking with
*Basic Food Storage
*
This collection of recipes should provide some ideas on how to incorporate food storage items into daily life.* It includes ingredients found in the dry-pack canneries and those which are likely found in food storage.
*
TIPS . . .tc “TIPS. . .”
*

USING LEAVENING AGENTS
*
A year’s supply of dry yeast, baking powder and baking soda are essential in preparing baked foods.* At high altitudes, less leavening is needed.
*
Everlasting Yeast
*
1 quart warm potato water*
1/2 yeast cake or 1/2 tbsp. dry yeast
1 tsp. salt*** 2 tbsp. sugar
2 cups white or whole-wheat flour
*
Stir all ingredients together.* Place mixture in a warm place to rise until ready to mix for baking.* Leave a small amount of everlasting yeast for a start for next time.* Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.
*
Add same ingredients, except yeast, to the everlasting yeast start for the next baking.* By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.
*
*Strain excess water after boiling potatoes, refrigerate in air-tight container.
*
*
EGGS
*
Egg Substitute - (for use in baking)
*
Before starting recipe for cookies, cake, etc., combine 1 tsp. unflavored gelatin with 3 tbsp. cold water and 2 tbsp. plus 1 tsp. boiling water.* This mixture will substitute for 1 egg in a recipe.
*
*
SEASONINGS/SPICES
*
Seasonings and spices are especially important when it comes to basic food storage.
*
Beef, chicken, or ham bouillon granules are excellent secondary storage items.* Wheat and rice, either brown or white, cooked in bouillon take on wonderful new flavors, as does barley.* In fact, bouillon is an excellent base for many soups, sauces, and casseroles.
*
Soy sauce, with its Oriental flavor, is another excellent seasoning.* Fried wheat or rice with fresh vegetables and sprouts is enhanced with soy sauce.* It also adds good flavor to a stir-fry or even to some stews or chicken or fish dishes.
Legumes (peas, beans, soybeans, lentils) respond well to seasoning salts and spice blends like chili powder, curry powder, poultry seasoning and celery, garlic, and onion salts.
*
It will be important to keep some “sweet” spices on hand, such as cinnamon, nutmeg, cloves, ginger, and allspice.* Simple rice pudding, for example, is dependent on such spices for its unique flavor.* The simplest cookies and cake are enhanced with their use.
*
Cocoa or sweet cocoa mix or a cereal drink like Postum is a good supplementary item to store along with the basic nonfat dry milk.* Punch powder is a welcome flavor in lean times.* Nor should we forget vanilla, almond, lemon, or maple extract for making pancake syrup.
*
A year’s supply of flavorings your family enjoys could make the difference between stark or satisfying eating.
*
*
IDEAS FOR CUTTING SUGAR IN BAKED GOODS
*
Cut the sugar by half the amount called for.* Replace the sugar with potato flakes (potato pearls canned at the cannery will not work).* If you do this with cookies, they will not brown as well.* In chocolate chip cookies, use all of the brown sugar called for in the recipe, but replace the granulated sugar.* Works well with oatmeal cookies, applesauce cookies, and brownies.
*
*
BUTTER AND MARGARINE
*
Butter and margarine are virtually interchangeable.* However, goods baked with butter will have a richer flavor than those baked with margarine.
*

MEAT SUBSTITUTES* AND EXTENDERS
*
Cooked wheat, cracked or whole, can be fried with hamburger and used in sloppy joes, spaghetti, pizza, or in
casseroles.

*
WHOLE WHEATtc “WHOLE WHEAT”
*

USING WHOLE-WHEAT FLOUR
*
Use wheat in recipes your family already likes, then it is not totally unfamiliar and you know the recipe is good.
*
Try wheat in desserts first—who can turn down a cookie?
*
Do not feel you must use 100 percent whole wheat.* Half white and half whole wheat gives excellent results.
*
How to substitute whole wheat in your favorite recipes
*
Wheat flour is heavier than white flour and needs more leavening.
*
In yeast breads, use more yeast and/or let it rise longer.
*
In baking powder leavened products, increase baking powder by 1 tsp. for each 3 cups of whole-wheat flour.
*
Recipes using baking soda need not be adjusted.
*
In baked products using eggs, separate the eggs and beat the whites until stiff.* Then fold in just before baking.* For extra lightness, an extra separated egg may be added.* Good for waffles and especially cakes.
*
BULGUR WHEAT
*
Wash wheat in cool water and discard water.
Add enough water to cover wheat, simmer until all water is absorbed and wheat is tender.
Spread wheat thinly on cookie sheet or shallow pan and dry in oven at 200* until very dry so that it will crack easily.
Wet* surface of dried wheat slightly and rub kernels between hands to loosen and remove chaff.
Crack wheat in moderate size pieces, using a mill, grinder, or leave whole.
This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes.* If the recipe calls for cooked wheat or bulgur, simply boil in water for 5-10 minutes, it will approximately double in volume.
It makes an excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used.*
Soaked overnight in salt water, may be added to yeast bread recipes to give a nut like taste.
*
CRACKED WHEAT
*
Cracked wheat may be made in a blender by using the *chop* selection on the machine.* Depending upon the coarseness desired, adjust the length of processing time.* Cracked wheat may also be made by using various food processors or a nut chopper.
*
WHOLE-WHEAT BREAD
*
Makes 3 loaves
*
1 tbsp. dry yeast**************************** 1/4 tbsp. warm water
2 cups hot water*************************** 2 tbsp. shortening
1/2 cup brown sugar********************* 2 tsp. salt
1 cup cold water**************************** 1/2 cup dry milk
7-8 cups whole-wheat flour
*
Mix yeast and warm water and set aside.* Pour hot water over shortening, sugar, and salt.* Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, then add yeast mixture.* Add 6-7 more cups of whole-wheat flour.* Knead until smooth and elastic and let rise almost double—then time as follows:* Let rise 40 minutes - punch down, 20 minutes - punch down, and 20 minutes - punch down.
*
Shape into 3 loaves and place in 3 small greased bread pans.* Allow to rise until double in bulk.* Bake at 375o for 40-45 minutes.
*
*
SOFT AND DELICIOUS TWO-HOUR
WHOLE-WHEAT BREAD
*
Makes 4 loaves
*
5 cups warm water ********************** 2 tbsp. yeast
1/3 cup honey******************************** 1/3 cup oil
2 eggs******************************************** 1/3 cup potato flakes
6 cups whole-wheat flour************* 1 tbsp. salt
4 to 5 cups unbleached flour
*
Dissolve yeast as package suggests.* Make a sponge using all ingredients down to, and including salt.* Use bread mixer or hand-held electric beaters.* Let rest about 10 minutes.* Add remaining flour gradually as needed to make a soft dough.* Knead on floured board; cover with plastic wrap and let rise until double.* Punch down; shape into four loaves; place in greased bread pans.* Cover and let rise again until double.
*
Bake at 350o for 30 to 40 minutes.* Put hot bread on a towel to cool for a soft crust.
*
BLENDER WHEAT PANCAKES
*
Makes 6 to 8 pancakes
*
1 cup milk **
1 cup uncooked whole wheat
2 eggs******************************************** 2 tbsp. oil
2 tsp. baking powder********************* 2 tbsp. honey or sugar
1 1/2* tsp. salt
*
Put milk and wheat in blender.* Blend on highest speed for four or five minutes or until batter is smooth.* Add and blend on low, eggs, oil, baking powder, honey, and salt.* Bake on hot griddle.
*
Variations
WAFFLES
*
Add one additional tbsp. wheat
Increase oil to 4 tbsp.
*
WHEAT WAFFLES
*
Makes 8 waffles
*
2 cups flour (1 cup white and 1 cup wheat)
4 tsp. baking powder********************* 1/2 tsp. salt
2 tbsp. honey or sugar****************** 1 3/4 cup milk
6 tbsp. salad oil****************************** 2 eggs
*
Mix dry ingredients together, including nonfat dry milk.* Stir in remaining ingredients.* For lighter waffles, separate eggs.* Beat egg whites and carefully fold in.
*
*
*
*
*
*
*
WHEAT CEREAL
*
1 cup wheat
2 cups water
1/2 tsp. salt
*
Mix above ingredients together.* Put in shallow pan or slow cooker.* Bake overnight at 200 o.* Or may soak overnight; then cook on top of stove for 2 hours.* Serve with milk and sugar or dates.* Wheat may be ground in food blender or grinder for a finer texture.
*
CRUNCHY WHEAT CEREAL
*
Makes approximately 5 cups cereal and 2 cups crumbs
*
6 cups whole-wheat flour************* 1 tsp. baking soda
1/2 tsp. salt 1 1/2 cups brown sugar
*
2 cups buttermilk (2/3 cup powdered milk, 2 cups water,
****** 2 tbsp. vinegar or lemon juice)
*
Mix ingredients thoroughly.* Press or roll evenly to fit two ungreased cookie sheets.* Bake at 350o until golden brown around edges.* Turn over with spatula, break into small pieces and return to 200o oven to dry out thoroughly.* Grind chunks in food or meat chopper on coarse blade.* Put ground chunks in strainer and sift out small granular pieces.* Larger pieces may be used for cereal and casseroles.* Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*
Variations
*
Add cinnamon to the dough before baking.* Add nutmeg to give a custard or eggnog flavor.* Poultry stuffing can be made by eliminating sugar and adding sage, poultry seasoning, celery salt and bouillon granules.* Make salad toppers by adding garlic salt, onion powder, salt, or other favorite condiments.* You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up to the appropriate size.
*
WHEAT FLAKES
*
2 cups coarse-ground whole-wheat flour
2 cups water
1 tsp. salt
*
Mix lightly with spoon until free from lumps.* Beat just until mixed.* Pour onto cookie sheet or jelly roll pan.* Use 1/2 cup dough on a 12-inch by 15-inch cookie sheet.* Tip sheet back and forth to cover entire surface.* Drain excess (about 1/4 cup) from one corner, leaving a thin film.
*
Bake at 350< for 15 minutes.* Break into bite sized pieces.
*
BREAKFAST CEREAL
*
Use wheat either whole or cracked with raisins, honey, or brown sugar.* One cup of wheat makes 4 to 6 servings.
*
Thermos Method
1 cup whole wheat************************ 2 cups boiling water
1/2 tsp. salt
*
Place in quart-size thermos; screw top lightly.* Leave overnight.
*
Gas Range Method
1 cup whole wheat************************ 2 cups boiling water
1/2 tsp. salt
*
Place ingredients in a pan over the pilot light all night.
*
Crock Pot Method
1 cup whole wheat************************ 2 1/2 cups water
1/2 tsp. salt
*
Cook 6 to eight hours or overnight on low.
*
Cracked Wheat Method
1 cup cracked wheat********************* 2 1/2 cups water
1/2 tsp. salt
*
Bring to a boil.* Cook covered on low for 10 to 20 minutes.* Cook enough whole wheat to last a week.* It may be tightly covered and stored in the refrigerator up to two weeks.
*
CHINESE FRIED WHEAT
*
Makes 8 servings
*
1 cup cracked wheat (strain out flour before cooking)
2 1/2 cups water*********************** 1/2 tsp. salt
3 tbsp. vegetable oil******************* 1 beaten egg
1 onion, minced**************

http://www.theideadoor.com/Preparedness/bishops_storehouse_cookbook.htm


2,044 posted on 04/19/2008 1:48:44 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.theideadoor.com/Preparedness/how_to_use_powdered_milk.htm

How to use Powdered Milk without having to Drink It!

Compiled by Janice Luncford

This material was collected from the prep list at prep.ldscn.com, the Yahoo Groups LDS Family Preparedness email list, and the LDS Church Cannery Cookbook. Personal comments come from posts to the ldscn.com prep list from VickiF.

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add water for the milk called for in the recipe. Recipes call for many types of milk. The following recipes can be made from powdered milk (the type from the dry-pack cannery).

Cookbook in Doc format

Whole milk
1 cup water
1/3 cup powdered milk

Evaporated milk
1 cup water
2/3 cup powdered milk

Whipped evaporated milk
Makes 3 cups
1 cup evaporated milk
2 Tbsp. lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.

Buttermilk or Sour milk
1 cup water
1/3 cup powdered milk
1 Tbsp. vinegar or lemon juice

Sweetened Condensed Milk

Makes about 14 ounces

3/4 cup non-instant (1-1/3 instant) dry milk

3/4 cup sugar

1/2 cup hot tap water

Place hot water in blender. With blender going add sugar and dry milk, blend until smooth.

“EAGLE BRAND”

Sweetened Condensed Milk

1 cup hot water

4 cups powdered milk

2 cups sugar

¼ cup butter

Blend in blender very well. Can be stored in the refrigerator or frozen.

Fat Free Quick Sauce Mix (also known as Cream Soup Mix)

2 cups * instant non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbsp. dehydrated onion flakes
1 tsp. Italian seasoning

Combine all ingredients. Store until ready to use. Equivalent to 9 cans soup.
To substitute for 1 can of cream soup:
Combine 1/3 cup dry mix with 1 1/4 cup cold water and cook until thickened. Add to a recipe as you would a can of soup.

Variations:
*To use non-instant dry milk (the kind you get at the dry-pack cannery), use 1 1/4 cup non-instant milk instead of the 2 cups instant. When mixing up the recipe, use 1/4 cup mix instead of 1/3 cup. You may need to add a small amount of water to the mix to form a paste, then add the rest of the water, to dissolve the milk more readily.

To use flour instead of cornstarch, use 2 cups flour in the mix instead of the cornstarch. When using the mix, use 1/2 cup instead of the 1/3 cup.

This makes a good cheese sauce, just add 1/2 to 1 cup of grated cheese to the prepared sauce and heat until the cheese melts.

You can also make a good cream of vegetable soup by adding chopped or pureed vegetables. Add a little more water than when using it as a sauce (the recipe says double the water, but I like my cream soups thicker than that). Broccoli cheese soup is especially good.

The Quick Sauce Mix is used in the following “Hamburger Helper” recipes.

Provided by the Utah State University Extension Office

Hamburger Stroganoff
1 lb. ground beef or turkey
2 3/4 cups water (I like a little less— maybe 2 1/2 or 2 3/4)
1/2 cup sauce mix
2 cups uncooked egg noodles
1/2 cup sour cream or plain yogurt

Brown meat and drain off fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat, and simmer covered for 15-20 minutes, or until noodles are tender. Stir in sour cream or yogurt (I like about twice as much sour cream. Also, for my family, I double the recipe, but use only 1 pound of ground beef.) Serve immediately. Yield 4-6 servings.

Cheeseburger Skillet
1 lb. ground beef or turkey
2 cups water
2 cups uncooked macaroni
2 16 oz. cans chopped tomatoes
1/2 cup dry basic sauce mix
1/2 cup cheese, grated

Brown meat and drain fat. Add water, uncooked macaroni, tomatoes and sauce mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat, add cheese. Yield 4-6 servings.

Skillet Lasagna
1 lb. ground beef or turkey
1/2 cup basic sauce mix
1 onion, chopped
2 cups water
1 16 oz. can tomato sauce
3 cups uncooked noodles
1/4 cup parmesan cheese
2 cups mozzarella cheese, grated

In a large skillet, brown meat, crumble, and drain off fat. Add sauce mix, water, tomato sauce, uncooked noodles, and Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with mozzarella cheese 5 minutes before serving, turn off heat, stop stirring and allow cheese to melt. Yield 4-6 servings.

Sandwich in a Skillet
1 med. head of cauliflower, separated into pieces and cooked
2 cups cubed ham or other meat
1/2 cup mushrooms
1 recipe of prepared quick sauce mix
Cheese
Sour cream
Pita bread

Combine all ingredients except sour cream and pita bread in a skillet. Heat through. Add sour cream. Cut pitas in half and fill with vegetable/meat mixture.

Many of the ingredients are good food storage ingredients that you can rotate with not much effort by using these recipes. For my family, I usually double the recipe except for the meat; I don’t think there is a need for the full amount of ground beef. If you want a cutesy idea, I measure out the amounts of sauce mix, noodles, etc., put them in a paper lunch bag, and tape a copy of the recipe to the back of the bag. I call these “Mother’s Helpers”, and they are handy if you need to leave a meal for kids or a husband to prepare while you are gone. They would also be good for a new mother, or someone who is sick and has someone with minimal cooking skills taking care of them. Or just if you need to get out of the boxed mix habit.

Dessert Recipes

Custard

From Alice Pack

6 large eggs

½ cup sugar

4 cups water

1 1/3 cups powdered milk

1 tsp vanilla

Beat together (add an extra egg if you wish). Place in custard cups in pan with 1” water. Sprinkle nutmeg on tops. Bake at 325 degrees 1 – 1 ½ hours. Done when knife or toothpick inserted in center comes out clean.

Peanut Butter Fudge
1 cup peanut butter
1 cup honey
1 cup non-instant (cannery) powdered milk
1 teaspoon vanilla

Mix all ingredients together. Press into an 8- or 9-inch square pan; cut in squares. Chill to make a firmer candy.

Honey Mints

1 cup warm honey

4 drops oil of peppermint

Green food coloring

2 3/4 cups powdered milk (non-instant)

Mix ingredients and knead until all milk is absorbed.

Fudge Logs
2 tablespoons shortening
6 tablespoons cocoa
2 tablespoons oil
3 cups powdered sugar, sifted
1 teaspoon vanilla
3/4 cup non-instant powdered milk*
1/2 cup light corn syrup

Mix ingredients in order, mixing well with each addition. Knead a portion at a time until smooth. Break off pieces and roll into small logs. Wrap each piece in waxed paper, twisting the ends.

*Instant powdered milk may be used but the finished product is not as smooth.

Peanut Butter Balls
1 cup non-instant powdered milk
1 cup quick oats
1 cup creamy peanut butter
2/3 cup honey
1/2 cup sweetened flaked coconut

Mix ingredients thoroughly. Roll into 1-inch balls. Chill for a firmer candy.
Variation: Roll in coconut instead of mixing it in.

Magic Mix (used in recipes below)

4 cups instant (2 1/3 non-instant) dry milk

1 cup flour or 1/2 cup cornstarch

1 cup (2 sticks) margarine

Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. (Makes 5 cups Magic Mix.)

Pudding

Makes 4 1/2 cup servings

1/2 cup sugar 2-3 tbsp. cocoa (optional)

1 cup Magic Mix 2 cups water

1 tsp. vanilla

Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.

Fudgesicles

(Puddingsicles)

1 pudding recipe (see above) 1/2 cup milk

Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.

Drink Recipes

Cocoa Mix

Makes enough for 10 quarts or 40 one-cup servings

15 cups instant dry milk

1 1/2 cups sugar

1 cup cocoa

1 1/2 tsp. salt

Mix well.

To use: Mix 1/2 cup mix with 1 cup hot water.

Rich Cocoa Mix

Makes enough for 8 quarts

10 2/3 cups instant dry milk

1 jar (6 oz.) instant coffee creamer

1/2 cup powdered sugar

1 pound can instant chocolate

Mix well.

To use: Mix 1/2 cup mix with 1 cup hot water.

Orange Julius

Makes 3 6-ounce servings

2 cups orange juice

1/2 cup powdered milk

2 tbsp. sugar

1/2 tsp. vanilla

1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed.

Fruit Smoothies

(A good way to use bottled fruit)

Serves 4

2 cups bottled fruit with juice

3/4 cup nonfat powdered milk (4 tbsp. non-fat dry milk to 3/4 cup of water)

1 to 2 drops almond flavoring or 1 tbsp. lemon juice

Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth.

Variation:

To use fresh fruit, use one cup of fruit and 1 cup water and sweeten to taste.

(Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)

Other Recipes using Dry Milk

Pancake Mix
From Make-A-Mix Cookery. I have tried this; I thought it needed more sugar.
10 cups flour
2 1/2 cups nonfat dry milk
1/2 cup sugar
1/4 cup baking powder
2 tablespoons salt
Mix all ingredients and store in a large airtight container.

To make stove-top pancakes: Combine 1 1/2 cups mix, 1 slightly beaten egg, 1 cup water and 3 tablespoons vegetable oil.
To make waffles: Prepare as for pancakes, but just before baking, fold in 1 beaten egg white. (Because waffles sometime need more fat than pancakes, you might want to increase the oil.)
To make oven pancakes: Heat oven to 400. Place 2 tablespoons butter or margarine into each of 2 9-inch pie plates. Place pie plates in the oven to melt the butter and heat the plates.
In a blender, combine 4 eggs, 2/3 cup milk and 2/3 cup pancake mix. Blend, then pour into heated pie plates. Return plates to the oven. Let bake until they puff. Makes 2 pancakes. These are good with fruit topping.

Baking Mix
Use this instead of store-bought baking mix, such as Bisquick.
8 1/2 cups flour
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups nonfat dry milk
2 1/4 cup vegetable shortening, such as Crisco
Sift together flour, baking powder, salt, cream of tartar, soda and dry milk. Cut in shortening until mixture is fine. Store in a cool dry place.

Hot Roll Mix
5 lbs. flour
1 1/4 cups sugar
4 teaspoons salt
1 cup nonfat dry milk

Sift together all ingredients. Store in an airtight container in a cool, dry place. Makes 22 cups.

Pretzels
1 tablespoon active dry yeast
1 1/2 cups warm water (not hot)
2 eggs, beaten
1/2 cup margarine, melted, or vegetable oil
5-6 cups Hot Roll Mix (see previous)
1 egg, beaten
Coarse salt or seeds as desired
Dissolve yeast in warm water to proof. Meanwhile, grease 2 large cookie sheets.
To the yeast mixture, blend in 2 beaten eggs and the margarine. Add enough roll mix to form a dough that can be kneaded. Knead until smooth.
Divide dough into 12-15 equal portions. Roll each piece into a rope and shape into a pretzel or into a stick. Let rise until doubled, then brush with beaten egg and top with salt.
Bake at 425 for 12-15 minutes. Makes 12-15 pretzels. Note: For a chewier pretzel, after rising and forming and before baking, gently ease the pretzels into boiling water. Remove when the dough floats, then bake as directed.

White Sauce

Makes 1 cup

2/3 cup Magic Mix (see Dessert Page)

1 cup water

In saucepan combine Magic Mix White Sauce and water. Stir rapidly over medium heat until it starts to bubble.

Macaroni and Cheese

Serves 4

1 cup white sauce from Magic Mix (see above)

1 cup uncooked macaroni

4 to 5 ounces grated cheese (about 1 cup)

1/2 to 1 tsp. salt or garlic salt (optional)

Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through.


2,045 posted on 04/19/2008 1:51:43 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.wackyuses.com/gatorade.html

Gatorade®

* Clean a toilet. Pour two cups of Gatorade into the toilet bowl, let sit for one hour, then brush and flush clean. The citric acid in Gatorade removes stains from vitreous china.

* Relieve morning sickness. Drinking Gatorade helps maintain the body’s balance of electrolytes, which regulate the body’s electrochemical balance.

* Help cure diarrhea. Drinking Gatorade replenishes the electrolytes and glucose being drained from your body during a bout with diarrhea.

* Relieve the pangs of food poisoning. Drinking Gatorade replaces the electrolytes (particularly potassium and sodium) and fluids flushed out of your system by vomiting and diarrhea.

* Stave off heat exhaustion. Dehydration or profuse sweating causes a rise in body temperature, resulting in loss of appetite, headache, dizziness, and sometimes nausea and vomiting. Drinking Gatorade replaces electrolytes (the potassium and salt lost through perspiration) and fluid.

* Settle your stomach after a bout of vomiting and prevent dehydration. Drink Gatorade to replace the electrolytes and fluids flushed out by vomiting.

* Cure a hangover. Since dehydration is the basic cause of a hangover, drinking Gatorade, which is absorbed into the body faster than water or fruit juice, quickly rehydrates the body, remedying the hangover.

* Store sugar. A clean, empty, one-gallon Gatorade bottle makes an excellent container for storing sugar.

* Store bird seed or pet food. Pour an open box or bag of bird seed or pet food into a clean, empty Gatorade bottle and secure the lid to keep the pet food fresh and free from insects and mice.

* Make a flower vase. Remove the label from a clean, empty Gatorade bottle, fill half-way with water, and fill with flowers.

* Make a megaphone. Remove the cap and cut off the bottom of an empty, clean Gatorade bottle.

* Make a drill holster. Cut a clean, empty Gatorade bottle about halfway on the diagonal. With screws, attach the back of the bottle to the wall above your workbench.

* Make a hot cap. Cut off the bottom of an empty, clean Gatorade bottle and place the bottle over seedlings. Take the cap off during the day, and replace the cap at night.

* Make bowling pins. Collect ten clean, empty Gatorade bottles, decorate, if you wish, with Con-Tact Paper, and use a rubber ball to bowl in the backyard.

Copyright © 2008 Joey Green. All rights reserved. “Gatorade” is a registered trademark of the Gatorade Co.


2,046 posted on 04/19/2008 1:55:43 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.wackyuses.com/efferdent.html

Efferdent®

*

Clean a toilet bowl. Drop several Efferdent tablets into the toilet bowl, scrub, and flush.
*

Polish diamonds. Drop one Efferdent tablet in a glass of water and immerse diamonds for two minutes.
*

Clean a Thermos bottle. Fill the bottle with water, drop in three Efferdent tablets, and let it soak for an hour or longer if necessary.
*

Unclog a sink. Drop several Efferdent tablets into the sink and let it sit overnight.
*

Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in one Efferdent tablet.
*

Clean hubcaps. Drop one Efferdent tablet into a glass of water, use a cloth to apply the fizzing solution to the hubcabs, and wash clean with water.

Copyright © 2008 Joey Green. All rights reserved. “Efferdent” is a registered trademark of Warner-Lambert.


2,047 posted on 04/19/2008 1:57:09 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Colgate® Regular Flavor Toothpaste

*

Polish silverware, silver, or gold. Colgate will shine up silver and gold. Rinse thoroughly.
*

Clean piano keys. Squeeze Colgate on a damp cloth. Rub the keys well, wipe dry, and buff with a soft, dry cloth. After all, ivory is made from an elephant’s tusk.
*

Remove ink spots from cloth. Squeeze Colgate on spot, scrub, and rinse thoroughly.
*

Dry up acne pimples. Dab Colgate on pimples as you would use Clearasil.
*

Remove crayon from walls. Brush the marks with Colgate on an old toothbrush.
*

Remove scratches on glassware. Polish with a dollop of Colgate.
*

Deodorize smelly hands. Squeeze an inch of Colgate into your palm and wash hands under running water.
*

Remove Kool-aid moustaches from kids’ faces. Rub on Colgate and rinse thoroughly.
*

Remove tar from the bottom of bare feet. Squeeze on Colgate and rub.
*

Deodorize “sour” baby bottles. Scrub with Colgate and a bottle brush.
*

Remove scuffs on shoes. Apply Colgate with a tissue, rub, and wipe off.
*

Fill small holes in walls. Use a small dab of Colgate as emergency spackling to fill in small holes in plaster walls. Let dry before painting.

Copyright © 2008 Joey Green. All rights reserved. “Colgate” is a registered trademark of Colgate-Palmolive.


2,048 posted on 04/19/2008 1:58:37 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Cool Whip®

* Shine your shoes. Use a tablespoon of Cool Whip on your leather shoes, and shine.

* Soothe sunburn pain. Spread Cool Whip on the sunburn, let sit for twenty minutes, then rinse clean with lukewarm water.

* Thaw frozen fish. Place the frozen fish in a pan and cover with Cool Whip. The desert topping eliminates the frozen taste, returning the fresh-caught flavor.

* Condition your hair. Apply one-half cup Cool Whip to dry hair once a week as a conditioner. Leave on for thirty minutes, then rinse a few times before shampooing thoroughly.

* Soothe the burn on the roof of your mouth from hot pizza. Fill your mouth with Cool Whip to coat the lesion.

* Clean plant leaves. Using a soft cloth, wipe Cool Whip on each leaf.

* Give yourself a moisturizing facial. Cool Whip helps moisten dry skin when applied as a face mask. Wait twenty minutes, then wash it off with warm water, followed by cold water.

* Lighten coffee. Use a tablespoon of Cool Whip as a substitute for milk or cream in a cup of coffee.

* Help heal a cold sore. Place a compress of Cool Whip on the cold sore to speed healing, then rinse with cool water.

* Remove make-up. Wet face with lukewarm water, spread a handful of Cool Whip on face, rinse clean with lukewarm water, and blot dry.

* Clean silver. Mix two cups Cool Whip, and one tablespoon Heinz White Vinegar or ReaLemon lemon juice. Let silver stand overnight in mixture, then rinse clean and dry thoroughly.

* Treat minor burns. Rub Cool Whip into the burn. Let it set for fifteen minutes, then wash off with cool water.

* Shave. Apply Cool Whip to wet skin as a substitute for shaving cream.

* Store leftovers. Use empty Cool Whip containers as a substitute for Tupperware.

* Mix paints. Use empty Cool Whip containers to mix and store paints.

* Store game pieces. Never lose dice, cards, playing pieces, and small toys again.

* Store crayons. Keep crayons in an empty Cool Whip container.

* Store screws, nuts, and bolts. Use empty Cool Whip canisters in the workshop to hold loose screws, bolts, nuts, nails, drill bits, and spare parts.

* Store crafts. Organize ribbons, beads, glues, strings in empty Cool Whip containers.

* Improve marital relations. Give new meaning to the phrase “dessert topping.”

Copyright © 2008 Joey Green. All rights reserved. “Cool Whip” is a registered trademark of Kraft Foods, Inc.


2,049 posted on 04/19/2008 2:00:05 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Coca-Cola®

*

Clean a toilet bowl. Pour a can of Coca-Cola into the toilet bowl. Let the real thing sit for one hour, then brush and flush clean. The phosphoric acid in Coke removes stains from vitreous china, according to household-hints columnist Heloise.
*

Remove rust spots from chrome car bumpers. Rubbing the bumper with a crumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola will help remove rust spots, according to household-hints columnist Mary Ellen.
*

Clean corrosion from car battery terminals. Pour a can of carbonated Coca-Cola over the terminals to bubble away the corrosion, according to Heloise.
*

Cook with Coca-Cola. The Coca-Cola Consumer Information Center offers a free packet of recipes including a Mustard Herb Dressing (an Italian style salad dressing made with one-half cup of Coca-Cola), a Twin Cheese Dip (requiring three-quarter cup of Coca-Cola and doubling as a sandwich filling), and Sweet-Sour Cabbage (using one-half cup of Coca-Cola and two tablespoons of bacon drippings).
*

Loosen a rusted bolt. Mary Ellen suggests applying a cloth soaked in a carbonated soda to the rusted bolt for several minutes.
*

Bake a moist ham. Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.
*

Remove grease from clothes. Empty a can of Coke into a load of greasy work clothes, add detergent, and run through a regular wash cycle. The Coca-Cola will help loosen grease stains, according to Mary Ellen.

Copyright © 2008 Joey Green. All rights reserved. “Coca-Cola” and “Coke” are registered trademarks of the Coca-Cola Company.


2,050 posted on 04/19/2008 2:01:21 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

SueBee® Honey

*

Condition hair and prevent split ends and frizzies. Mix one tablespoon SueBee Honey and two teaspoons Star Olive Oil. Warm the mixture (but not too hot), dip your fingers into it, and rub it into the strands of hair. Soak a towel in hot water, wring out completely, and wrap around your head for twenty minutes. Then shampoo as usual, lathering well to remove the olive oil.
*

Give yourself a facial. Mash a banana and add one tablespoon SueBee Honey. Cover your face with the mixture, let sit fifteen minutes, then rinse with warm water.
*

Dress wounds and burns. Apply SueBee Honey to the injury. Honey is hygroscopic and absorbs water, creating an environment in which disease-producing microorganisms, deprived of their moisture, cannot live.
*

Soothe a sore throat. Take one teaspoon of SueBee Honey at bedtime, letting it trickle down your throat.
*

Cure a hangover. Honey is a concentrated source of fructose. Eating SueBee Honey on crackers helps your body flush out whatever alcohol remains in the body.
*

Relieve a cough due to a cold. Dissolve one tablespoon SueBee Honey and one tablespoon ReaLemon in a small glass of warm water and sip it. For a stronger solution, combine equal parts SueBee Honey and ReaLemon, and take one teaspoon at bedtime. Both mixtures may help loosen phlegm.
*

Make a bath toy. Use an empty SueBee Honey bear in the bathtub.
*

Make a glue dispenser. Fill a SueBee Honey bear with Elmer’s Glue-All and tint with food coloring to make colorful glues.
*

Substitute honey for sugar when cooking. Use SueBee Honey in place of granulated sugar for up to one-half of the sugar. With experimentation, honey can be substituted for all the sugar in some recipes. For baked goods, add about one-half teaspoon baking soda for each cup of honey used, reduce the amount of liquid in the recipe by one-quarter cup for each cup of honey used, and reduce oven temperature by 25 degrees Fahrenheit to prevent over-browning. For easy removal, spray measuring cup with Pam Cooking Spray before adding honey.
*

Make children sleepy at bedtime and help prevent small children from wetting the bed. A teaspoon of honey at bedtime will act as a sedative to a child’s nervous system and will attract and hold fluid in a child’s body during the hours of sleeping. When a child over one-year old is given honey, the blood and tissue calcium begins to increase. The calcium unites with excess phosphorous to form a compound that makes bones, teeth, hair, and fingernails. The sedative effect on the nervous system of a child may be observed within an hour. Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for older children and adults.
*

Help heal erysipelas. Generously cover the affected area with honey, then cover with cotton for 24 hours. Repeat if necessary.

Copyright © 2008 Joey Green. All rights reserved. “SueBee” is a registered trademark of Sioux Honey Association.


2,051 posted on 04/19/2008 2:06:15 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.wackyuses.com/20mule.html

20 Mule Team® Borax®

*

Preserve flowers. Mix one part 20 Mule Team Borax and two parts corn meal. Fill the bottom one-inch of an empty airtight canister with the mixture. Place the flower on the mixture, then gently cover the flower with more mixture, being careful not to crush the flower or distort the petals. Flowers with a lot of overlapping petals, such as roses and carnations, are best treated by sprinkling mixture directly into the blossom before placing them into the box. Seal the canister and store at room temperature in a dry place for seven to ten days. When the flowers are dried, pour off the mixture and dust the flowers with a soft artist’s brush. Borax removes the moisture from blossoms and leaves, preventing the wilting which would normally result.
*

Make Green Slime. For directions, click here.
*

Shine china. Add one-half cup 20 Mule Team Borax to a sinkful of warm water, rinse fine china, then rinse again in clean water.
*

Deodorize cat filler. Mix one-and-a-half cups 20 Mule Team Borax to every five pounds of cat filler to reduce and control odor in the cat box.
*

Clean hairbrushes and combs. Mix a quarter cup 20 Mule Team Borax and a tablespoon of Dawn Dishwashing Liquid in a basin of warm water. Soak hairbrushes and combs in the solution, rinse clean, and dry.
*

Clean a metal coffee pot. Fill the percolator with water and add one teaspoon 20 Mule Team Borax and one teaspoon detergent powder. Boil the water, let the mixture sit for a few minutes, then rinse clean.
*

Clean chocolate from clothing. Sponge the spot with a solution of one tablespoon 20 Mule Team Borax and one cup warm water. Flush with water. If that doesn’t work, make a paste with borax and water, work into the stain, let set for one hour, flush well with warm water, and launder as usual.
*

Make children’s clothing flame retardant. Mix together nine ounces 20 Mule Team Borax and four ounces boric acid in one gallon water. If the article is washable, soak in the solution after final rinsing, then dry. If the garment is not washable, spray with the solution. This solution, recommended by fire departments, may wash out of clothing and should be used after each washing or dry cleaning.
*

Make your own household cleanser for walls and floors. Add one-half cup 20 Mule Team Borax, one-half teaspoon Dawn Dishwashing Liquid, and one teaspoon ammonia to two gallons warm water.
*

Make your own automatic dishwashing soap. Use equal parts 20 Mule Team Borax and washing soda.
*

Gently clean porcelain and aluminum cookware. Sprinkle 20 Mule Team Borax on pots and pans, rub with a damp dishcloth, and rinse thoroughly.
*

Reduce water spots on glasses and dishes. Add one tablespoon 20 Mule Team Borax to the dishwasher.
*

Clean spills and stains on carpet and upholstery. Blot up the spill, sprinkle 20 Mule Team Borax to cover the area, let dry, and vacuum. Before treating, make sure the carpet dye is colorfast by testing an unexposed area with a paste of 20 Mule Team Borax and water. For wine and alcohol stains, dissolve one cup 20 Mule Team Borax in one quart water. Sponge in the solution, wait thirty minutes, shampoo the spotted area, let dry, and vacuum.
*

Deodorize garbage disposers. Sprinkle two to three tablespoons 20 Mule Team Borax in the drain, let it stand for fifteen minutes, then flush with water with the disposer on. Borax helps deodorize garbage disposers by neutralizing acidic odors.
*

Neutralize urine odors from mattresses and mattress covers. Dampen the spot, rub in 20 Mule Team Borax, let dry, then vacuum or brush clean.
*

Neutralize pet urine and sour spilled milk odors. Dampen the spot, rub in 20 Mule Team Borax, let dry, then vacuum or brush clean.
*

Boost laundry detergent. Add one-half cup 20 Mule Team Borax to each washload along with the recommended amount of detergent. For large capacity and front-loading machines, add three-quarter cup. Borax acts as a water conditioner, boosting the cleaning power of detergent by controlling alkalinity, deodorizing the clothes and aiding the removal of stains and soil.
*

Wash diapers and baby clothes. Flush out dirty diapers and soak as soon as possible in a diaper pail filled with warm water and one-half cup 20 Mule Team Borax. Pre-soak for at least thirty minutes before washing in warm water, adding one-half cup borax with the recommended amount of detergent. Wash linens, bibs, slips, and cotton crib liners in hot water, adding one-half cup 20 Mule Team Borax and detergent. Borax helps get rid of odors, reduce staining, and make diapers more absorbent.
*

Wash delicate hand washables. Dissolve one-quarter cup 20 Mule Team Borax and two tablespoons detergent in a basin of warm water. Soak hand washables for ten minutes, rinse in clear, cool water, blot with a towel, lay flat (woolens) or hang to dry (away from sunlight and direct heat).
*

Eliminate bathtub rust stains. Scrub the stains with a paste made from 20 Mule Team Borax and lemon juice.
*

Soften soap and rinse waters. Add one tablespoon of 20 Mule Team Borax per quart of water.
*

Clean and deodorize a refrigerator. Mix one tablespoon 20 Mule Team Borax in one quart warm water. Wash spilled food with a sponge and soft cloth. Rinse with cold water.
*

Keep the water in a humidifier free from odor. Dissolve one tablespoon 20 Mule Team Borax per gallon of water before adding to the unit. Use this treatment once or twice a year.
*

Wash windows. Mix one-quarter cup 20 Mule Team Borax, one-half cup ammonia, and two gallons of water to add more sparkle when cleaning windows.
*

Reduce ash and eliminate smoke problems from candlewicks in homemade candles. Dissolve one tablespoon of table salt and three tablespoons 20 Mule Team Borax in one cup of warm water. Soak heavy twine in the solution for at least 24 hours. Allow the twine to dry thoroughly before using to make candles.

Copyright © 2008 Joey Green. All rights reserved. “20 Mule Team” and “Borax” are registered trademarks of United States Borax & Chemical Corp.


2,052 posted on 04/19/2008 2:08:18 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.wackyuses.com/star.html

Star® Olive Oil

*

Shave. If you run out of shaving cream, slather on Star Olive Oil.
*

Slow a dog from shedding. Pour one tablespoon Star Olive Oil on your dog’s food while a dog is shedding.
*

Clean pearls. Rub a dab of Star Olive Oil over pearls, cleaning each pearl individually. Wipe dry with a chamois cloth.
*

Polish lacquered metal. Use a few drops of Star Olive Oil on a soft cloth.
*

Relieve a cough. Mix three to four tablespoons lemon juice, one cup honey, and one-half cup Star Olive Oil. Heat for five minutes. Then stir vigorously for two minutes. Take one teaspoon every two hours.
*

Soothe frostbite. Warm some Star Olive Oil and gently dab on frostbitten skin.
*

Relieve a scalded throat. Take two teaspoons Star Olive Oil to soothe and coat the throat.
*

Rejuvenate dry skin. Lubricate with Star Olive Oil.
*

Condition your hair. Warm up Star Olive Oil, massage it into your hair and scalp, wrap your head in a towel, and sit under a dryer. Later, shampoo as usual.
*

Relieve jellyfish or man-of-war stings. Apply Star Olive Oil for immediate relief, then seek medical attention.
*

Soothe an earache. Warm and insert a few drops of Star Olive Oil into the affected ear, plug with cotton, and apply a hot water bottle.
*

Relieve bursitis. Heat Star Olive Oil and massage into the shoulder or upper arm daily.
*

Rejuvenate a palm or fern plant. Add two tablespoons Star Olive Oil at the root of the plant once a month.
*

Relieve constipation. Take one to three tablespoons Star Olive Oil as a mild laxative.

Copyright © 2008 Joey Green. All rights reserved. “Star” is a registered trademark of Star Fine Foods.


2,053 posted on 04/19/2008 2:10:02 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Dehydration, Canning, Freezing of Foods

Budget 101
Dehydration tips, recipes etc
http://www.budget101.com/dehydrated_foods.htm
Canning pantry .com

Dehydration tips, recipes etc
http://www.canningpantry.com/dehydration-of-food.html

Clemson Extention
Food Preservation and safety
http://hgic.clemson.edu/

Colorado State University EXtention
Food safety, nutrition, canning, preserving food
http://www.ext.colostate.edu/pubs/foodnut/pubfood.html#pres

Home canning USA
Canning info great site!!!
http://www.homecanning.com/usa/

recipe link
recipe links, books, etc good info starts here
http://www.recipelink.com/rcpjam.html


2,054 posted on 04/19/2008 2:13:31 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Peanut Butter

JIF
Jif peanut butter
http://www.jif.com/home.asp

Peanut butter lovers . com
Peanut butter
http://www.peanutbutterlovers.com/

Skippy
skippy peanut butter
http://www.peanutbutter.com/

jif recipes for PB, fun for kids
fun recipes for kids and others
http://www.jif.com/recipes/rec_school_wd.asp

peanut butter at about .com
peanut butter recipes
http://homecooking.about.com/library/weekly/bl110397a.htm?once=true&;


2,055 posted on 04/19/2008 2:21:55 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Better homes and gardens
rice recipes
http://www.bhg.com/home/Rice-Recipes.html
Bobs Red Mill grain
Whole grain recipes
http://www.bobsredmill.com/recipe/ingredient.php?pid=426
Quaker Oatmeal
Quaker oatmeal recipes
http://www.quakeroatmeal.com/kitchen/recipes/

The grain connection
Info from Canada on grain
http://www.agric.gov.ab.ca/food/nutrit/grain.html

USA Rice federation
http://www.usarice.com/

all recipes
rice recipes
http://allrecipes.com/directory/6.asp

free recipes
tons of rice recipes
http://www.freerecipe.org/Side_Dishes/Rice/

uncle bens
uncle bens rice and recipes etc
http://www.unclebens.com/


2,056 posted on 04/19/2008 2:24:38 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

GOOSEBERRY COBBLER

____________________________________
INGREDIENTS:
Serving Size: 6

2 cups Flour

1/2 cups Corn meal plus 2 Tb

1/2 tsp Baking powder

1 tsp Salt

3/4 cup Butter or margarine

3/4 cup Boiling water

2 ea Cans (15 oz) sweetened Whole gooseberries

1 tsp Honey

Juice of 1/2 lemon

Sift the flour with 1/2 cup corn meal, baking powder

and salt. Using pastry blender or two knives, cut in

butter or margarine. Quickly add the boiling water,

mixing in well. Divide the dough in half, and pat

half of it in a buttered 8”x8”x2” baking pan.

Sprinkle with 1 Tb corn meal. Mash half of the

gooseberries in their syrup, then stir in remaining

gooseberries, honey and lemon juice; pour over the

dough. Top with remaining dough; sprinkle with

remaining Tb corn meal. Bake in very hot oven (425F)

oven for 30 minutes, or until top is lightly browned.

Cut into squares and serve.


2,057 posted on 04/19/2008 7:54:56 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Butternut Squash Salsa

1 tsp. olive oil
1 clove garlic, minced
1/2 cup butternut squash, diced
1/2 cup carrots, diced
1/4 cup fresh tomatoes
1 tbsp. rice wine vinegar
1 tbsp. olive oil
1 tsp. ground cumin
1/4 tsp. jalepeno chile, diced
1 to 2 tbsps. chopped cilantro
lime juice and sugar to taste

Heat 1 teaspoon olive oil in small pan and saute garlic until soft but
not
brown. Add squash and carrots. Cover and steam until just tender. Cool
and add
tomatoes.
In a small bowl, mix rice wine vinegar, olive oil, cumin, jalepeno
chile and
cilantro. Add a little lime juice and a pinch of sugar to taste. Pour
mixture over cooled vegetables and toss to mix. Serve at room
tempreature.
Best made ahead so flavors can blend. Store any leftovers covered in
refrigerator. Yields 1 cup


2,058 posted on 04/19/2008 8:05:53 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Spicy Molasses Cookies

1 cup shortening
2 cups sugar
2 eggs
3/4 cup dark molasses
1 1/2 tsp lemon extract
5 cups flour
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp vinegar

Preheat oven to 350 F. Cream together the shortening and the sugar
until light and fluffy. Add the eggs and beat well. Beat in the
molasses and the lemon extract. Sift together the flour, cinnamon, ginger,
salt, baking powder, and baking soda. Add to the creamed mixture with
the vinegar. Mix well. Roll the dough out onto a floured surface to
1/8 inch thick. Cut with a floured 2 inch cookie cutter. Place the
cookies about 1 1/2 inches apart on greased cookie sheets. Bake for 6 to 8
minutes or until brown. Remove from the cookie sheets and cool on
racks. Yield: about 15 dozen


2,059 posted on 04/19/2008 10:03:32 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Here are a few we really enjoy in our home

1) add a 1/4 cup to any soup, tomato, vegetable, chicken, beef... cook
about 20 -40 minutes until the barley is tender.

2) When making a roast, beef, pork or even chicken, add 1 cup barley
to the bottom of the pan. Top with sliced, or diced onions depending
how your family likes their onions and pour 1-2 cups of broth over
that.
Place the meat on top and the barley catches all the wonderful
drippings. Serve like pilaf on the side. Yummy I love this

3) Take a cup or so of barley and wizzz it in the blender until it is
fine but not powder. I mix with 1/4 powder milk ( no lumps of milk
when you do this) and cook like cream of wheat for breakfast. We will
also do this with a mixture of rice, barley, wheat. Kids love it and
it is great for a before school breakfast. Sticks with the kids a long
time.


2,060 posted on 04/19/2008 10:11:46 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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