Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
[I did not test these links]
SOLAR COOKING {TOP}
>If using *little* fuel is good, using *no* fuel is best.
>Check this out: Numerous plans for solar cookers and water pasteurizers, using cheap handy materials: cardboard boxes, black paint, aluminum foil, glass or plastic film. It is claimed that these will work even in winter, even on overcast days -—although the amount of time taken to heat up, of course, varies with the amount of sunshine and the ambient temperatures.
>http://www.accessone.com/~sbcn
http://www.eden.com/~solar/solarchf.html
http://www-leland.stanford.edu/group/syesp/activities/projects/engineer/physics.html
http://www.bhip.com/news/28solar.htm
http://www.oxygengroup.com/Earthwatch/Kammen/kammen.html
http://www.solarenergie.com/kocher/solarkocher.html
NEWSPAPER LOGS {TOP}
Try rolling them, tie them with binder twine, and then soak them. If you have an old wash tub, place them on end in the tub to dry—which will take a long time, on the order of two or three months is done properly...so start now. Don’t worry about toxic gases, if there are any they will go up the flue along with a lot of the heat. If used in a wood stove, no problem, up the flue also. Fireplaces are another story. Make sure the chimney draws properly—and throw in a soft drink can every so often to help keep the creosote out of the flue (make sure it gets thoroughly burned up by the fire).
And if you put just a little nitrogen fertilizer in the water before soaking the rolled papers, they burn even better. There is a handy, dandy device sometimes sold at hardware stores that is made for rolling newspapers. The device has a split shank on a handle that makes it easier to start the roll. Newspapers being what they are, it makes it better if you reverse the folded edge from one side to the other as you roll them. Done it for years...works well.
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PUT YOUR PROPANE TANK DOWNHILL FROM THE HOUSE {TOP}
Check with your local propane supplier about the expenses involved with using a 500 gallon tank which should, (should that is) see one through a long cold spell. If you have the supplier provide the tank, installation, and service the price then becomes more reasonable and definitely safer than storing propane in the house. A very small leak in a tank valve can cause a rather large explosion!!! Inside is disaster, outside is not the problem since the propane dissipates in the outside air. Just make sure the tank is downhill somewhat from your house so that any leaking propane does not flow under a door.
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Pinecone Firestarters {TOP}
Materials
Medium-size pinecones
water
Double boiler
Knife
Paraffin
Old saucepan or large tin can
newspaper
red or green crayon (optional)
old muffin tin
scissors
candle wicking or heavy cord.
1. select cones that will fit in muffin cups, if cones are still partially closed, they can be made to open completely by baking them on a old cookie sheet at 200 degrees for 30 minutes.
2. Put water in bottom of a double boiler and bring to a boil; reduce heat to a simmer. With a knife grate paraffin into a old saucepan and set inside the top of double boiler.
3. When the paraffin has melted, dip each pinecone to coat completely. Remove and cool on paper.
4. melt more paraffin as needed. When all the cones have been dipped, add red or green crayon to the melted wax to tint.
5. Pour melted paraffin ½ inch deep into each of the muffin cups. Cut wicking or cord into 2 inch lengths. Place one wick in each cup, placing it to one side with at least an inch extending above the paraffin.
6. Allow paraffin to partially harden, then press a pinecone into each cup, let harden completely. Run hot water into the sink and dip the bottom of the muffin pan into it to loosen the starters, lift each one out. Use to start a fire in your fire place.
If we all could stay home from work and use the fun solar powered toys it would be great - but we can’t.
DANDELION OMELETS {TOP}
If your area has a large number of dandelions, you can make dandelion omelettes. Pick the buds when they are still very hard and have not opened at all (otherwise, they will be bitter). Fry them in oil for about a minute, then add to the omelette. You can also use the very young leaves (see above) for salad. You can also make dandelion wine, but I have no idea how.
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WITCH HAZEL {TOP}
>>Witch hazel water extract can be made by boiling leaves, bark, and twigs of the witch hazel plant (Hamamelis virginiana), and straining the resultant “brew.” An alcohol extract can be made by putting leaves and twigs in a glass) bottle of rubbing alcohol.
>>
>>The best time of year to make witch-hazel extract is in the late fall, when the leaves have fallen and the tree is in bloom (obviously, you have to do without leaves at this time of year), but nearly any season should work moderately well. Avoid the spring if you can, since the sap will be rising, and the resultant extracts will be pretty gummy.
My witch hazel tree actually still has leaves on it, though most are withered, some still a supple yellow. Is it the withered leaves I should brew? There are no blooms, but there are tiny three-budded growths - do they and any blooms also get thrown into the pot?
[jw] No problem. I wouldn’t use any shriveled up leaves. Next spring, you might gather some new leaves and dry them for later use, but for what you want now, just use the twigs & buds. Blooms are probably OK if they fall in, but if I were doing it, I’d just use twigs in the winter.
>
What is the benefit of the alcohol extract?
[jw] Alcohol extract can be very drying. There are times when you want to make sure that you have a drying and sterilizing effect in addition to an astringent. Seborrhea, for instance, or if you have a weeping sore that you’d like to clean up and dry out. Don’t over do it, however. Alcohol can introduce new irritations. In addition, alcohol extracts usually produce a somewhat different (usually stronger, but definitely containing other compounds and in different ratios) medication than water extracts.
>I also got the following from
http://www.deancoleman.com/septoct98.htm#Witch hazel
Boil one teaspoon of powdered leaves or twigs per cup of water for ten minutes. Strain and cool. Apply the solution directly or mix it into an ointment.
>[jw] Dean’s recipe sounds pretty good. I tend to be a pretty sloppy cook, so I do things like, “throw a good bit of powdered leaves or twigs into a saucepan of water.” His amounts seem right on the money, and if you follow his directions, you won’t go very wrong.
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FIDDLEHEAD FERNS {TOP}
Fiddleheads are picked very young while they are still tightly furled, then steamed like any vegetable. Yum.
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HERBAL FLU REMEDY {TOP}
Hi everyone: After one of my children became ill this week-end and “begged” me to make my “anti-flu” medicine, I thought I would pass it along to all of you. It is an herbal remedy that I have been making for at least thirty years and the children all grew up drinking it. (It will take some getting used to). It is a sure winner when you get used to it. Personally, we all have grown to love the taste of this cure and when we are coming down with something, we “crave” this remedy. Remember that this is very strong “stuff”. I gave it to my young children - starting them around 2 years old. It is very “hot” going down, but it is a wonder medicine according to my family. You will have everything on hand and the Preparation lasts indefinitely. Anti-Flu Preparation 2 teaspoons cayenne pepper 1 ½ teaspoons sea salt, or common salt 1 cup water 1 cup apple cider vinegar I place the pepper, salt, water, and vinegar in a 1 quart canning jar and shake very well, and heat it in the microwave for approximately 1 minute. If we won’t have electricity or a microwave, just heat it over direct heat. Most adults are able to take between a teaspoon to a tablespoon every half hour. We take a tablespoon every 20 minutes for three doses and then every couple of hours after this until we begin to feel better. This works great for a “sore throat gargle”. Remember if my measurements are too strong for some of you, you can dilute it with more water. If you have any questions just let me know. “May Jesus Keep You Strong and Your Crosses Light.” Bernadette
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BROWNED FLOUR: A SOLUTION FOR DIAPER RASH {TOP}
The Desitin I assume is for diaper rash. My mom had a better remedy for diaper rash. Believe it or not browned flour. Yep. No kidding.
Take a dry skillet. Heat it up pretty warm. Sprinkle a cup or so of flour into the hot skillet. Stir quickly and constantly ‘till all the flour is a medium to dark brown. Sprinkle on the rash AFTER IT COOLS . I swear you won’t believe how good it works.
A Second Testimony
If you had written this just a month ago, I would have been extremely skeptical, but we’ve had experience with this in the interim. Just a few weeks ago, my ten year old daughter broke out in the most terrible rash all over her face; red, scabby, oozing sores. We were so concerned that she would have permanent scars. It was unclear what the source was as she hadn’t been near poison oak or poison ivy, but it was really terrible! She itched terribly and was so self-conscious. Friends at church were praying for her, and the children kept asking her what had happened to her face. Well, we used homeopathics, herbs, and allopathic meds both internally and externally— all with very little result.
One morning we were in a local thrift shop and the owner, whom I had never seen before, took a look at her and said, “burnt flour!”. I had no idea what she meant and she explained that she was one of twelve children and her mother had always used burned flour for all rashes and skin lesions. I was extremely skeptical as I couldn’t imagine what the healing mechanism might be, but I was willing to try it since it certainly seemed as though it couldn’t hurt. She instructed us to make it just as you have said, but she said that though her mother used it dry for diaper rash, that we should add enough water to make a smooth paste, be sure it was cool, and then apply it. We followed her instructions, left it on an hour or so, and when it was washed off, my daughter looked better than she had for a week! It was just miraculous! Most of the red was gone, the sores were drying up, and she no longer itched. We left the next dose on all night and by the next morning, she looked almost normal. It’s been several weeks now and thank heavens, there are no marks or scars left and we are so thankful that the woman was kind enough to share with us.
So, thanks so much for sharing your information with us. I’ll bet it’s new info. to most of us and will be a real blessing both now and with y2k.
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SOURDOUGH BREAD IN DUTCH OVEN TOP
Step 1: Culture prep
1) Remove culture from refrigerator.
2) Add 1/2 cup of white flour and 1/2 cup warm water to the culture jar and mix briefly. Total mixture =about 2 1/4 cups. It need not be lump free.
3) Proof at 85 deg. F. for about 6 to 12 hours until actively fermenting (as shown by bubbles on the surface). Always use plastic or glass or ceramic utensils and bowls with sourdough—— not metal.
Step 2 The First Proof
1) Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl. It need not be lump free.
2) Proof at 85 deg. for 12 hours.
3) Return 1 cup of culture to the culture jar. Add 1/3 cup of white flour and 1/3 cup of warm water and proof at 85 deg. for one hour. Then refrigerate immediately. This is your new starter for the next batch!
Step 3 The Second Proof
INGREDIENTS
4 cups of culture from the first proof (if there is more use it all)
2 TBLS butter, or oil
1 cup milk (or water)
2 tsp. salt
2 TBLS honey or sugar
6 cups flour (white OR 1/2 white and 1/2 whole wheat)
Melt the butter over moderate heat, add the milk, warm briefly, add salt and sugar, stir until dissolved. Add to the culture and mix well.
2) Add the flour a cup at a time until dough is too stiff to mix by hand. Then turn onto a floured board and knead in remaining flour until the dough is smooth and satiny. (about 15 minutes)
3) divide dough in half. and form two balls. (one slightly larger than the other - read on to see why)
4) flatten ball slightly and place in lightly oiled Dutch Ovens ( one 10” and one 12”)
If you use so much dough that it rises above the lip of the Dutch Oven, you have trouble. This takes experience to know how much dough to use. This recipe can make 3 loaves for a 10” oven or one for a 10” and one for a 12”. If it isn’t quite warm enough, place one or two coals on the lid of the oven to let the bread rise.
5) Put 4 coals on the bottom and 9 on the top of the 10” oven. Cook for about 35 minutes. Put 5 coals on the bottom and 11 on the top of the 12” oven. Same bake time. If it is very cold out it may take more time and your may need more coals.
6) When done just turn the oven over and the bread falls out onto the wire rack for cooling.
Also — if you decrease the flour in recipe by 1 1/2 cups and add one cup of soy flour instead and 1/3 cup of wheat germ, and one cup of dried milk you have drastically improved the nutritional quality of the bread.
HOW MANY BRIQUETS TO BAKE BREAD? TOP
We put the dough in the Dutch oven, and calculated the number of briquettes to use by the following formula:
DESIRED TEMP/75 = # briquettes on bottom of Dutch oven ea. 1/2 hour
Double that number is put on top. each 1/2 hour. Round up all fractions.
For instance, if the desired temp is 375 deg., then there should be 5 coals put on the bottom each 1/2 hour, and 10 coals on top each 1/2 hour.
SOURDOUGH STARTER RECIPE TOP
Starter # 1
2 cups unbleached flour
1 cup water
Mix to make thick batter. Let stand uncovered for 4 or 5 days or until it begins working. (little bubbles rising) This basic recipe requires a carefully scalded container.
Starter # 2
2 cups unbleached flour
1 cup warm milk
Same instructions as above.
Starter # 3
1 x unbleached flour
1 x potato water (left from boiling potatoes - waste not want not!)
Boil some potatoes for supper, save the water, use it lukewarm with enough flour to make a thick batter. This is how farm girls made it in the olden days. Let it stand a day or so until it smells right. Mmmm... Sourdough smell.
Starter # 4
4 cups unbleached flour
2 T sugar
2 T salt
4 cups lukewarm potato water
Put all ingredients in a crock or large and let stand in a warm place uncovered several days.
Starter # 5
1 cup milk
1 cup unbleached flour
Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right it is ready to use.
Starter #6
1 bottle of beer
1 cup of flour
Mix in scalded container let stand for a few days till it smells right (sourdough) and its working (little bubbles rising). This particular starter separates and a liquid (hooch) rises to the top. Just stir it in with a non-metal, scalded utensil.
I have had the most success with this starter. Could this be the ol’ Irish in me? Who knows. I tend to think its because the alcohol in the mixture makes for a very sterile place for the yeast to grow.
In the past I have grown a nasty smelling batch of stuff that went down the sink. If it smells bad it is bad. A good smell is very yeasty, earthy. Anything that smells nauseating is probably a nasty bacteria that has grown instead. This has only happened to me once. It is VERY obvious. In the morning the whole kitchen smelled -— ugh, yucky.
When all works well the fragrance of sourdough bread baking is one of lifeÆs simple pleasures!!! ENJOY!!!!
******all starters must be prepared in a non-metal container using non-metal utensils and the containers must be scalded or the starter will fail************
http://www.justpeace.org/nuggets13.htm
http://www.justpeace.org/nuggetsindex.htm
Preparedness Nuggets Pages
A Cyberbook of Practical Wisdom for Daily Living
Herein you will find information, advice, suggestions, comments, responses, and etc. gathered from the internet relating to prudent, frugal, and simple living and preparedness for disasters and emergencies.
Justpeace Home | Bookstore | Better Times Webzine | Local Oklahoma Food Guide | Energy Conservation News and Resources
Better Times Printable Flyers, ideas for sustainable and frugal living, conveniently formatted to print as pamphlets to give to friends, neighbors, family, or put in church literature racks, leave at laundromats, etc.
Too many for me to check them all,,,granny
http://www.justpeace.org/nuggets17.htm
AN EFFECTIVE INSECTICIDE The most effective natural insecticide for flying and crawling insects, the least harmful to mammals or birds it is made from the dried and crushed flowers of the Dalmatian Pyrethrum. The brown powder will kill or stun the insects the moment it touches them. Safest pesticide to use on pets, sprinkled on their coats. This member of the daisy family is a beautiful ornamental and will compliment any garden or flower bed. While very effective, the dried powder only lasts for a few days. You can prolong its use throughout the year by freezing fresh flower heads in zip-lock bags and drying and crushing them as needed. Although this is the safest natural pesticide, please use common sense when handling.
———————————— A SAFE MOSQUITO REPELLENT Mosquitoes are very sensitive to certain scents, Chamomile and Eucalyptus especially. Both are easy to grow and both are used in dry flower arrangements and potpourri. To make the mosquito repellent take one oz. of green leaves from both plants and boil in a gallon of water. Strain and place in the refrigerator. Before going outside, splash the mixture liberally over your face and exposed parts of your body. You will enjoy the fresh, citrus smell but the mosquitoes will stay far away.
-———————————— SNAIL DETERRENT: Place crushed egg shells around the base of plants in the garden if you are having a problem with snails or slugs. They don’t like crawling over the sharp edges. The shells are good for the soil too. Don’t use sprays to kill bugs in your home. Decrease the number of insects getting into your home by repairing holes in screens and doors and destroying nests of vermin in your yard. Powdered boric acid mixed with bit of sugar can become an effective and less dangerous ant and roach control. Choose organic fruits and vegetables. If organic is not an option, ask for produce that is locally grown it will thereby be treated with fewer chemicals to help it survive transport to market. Many other countries don’t have restrictions on pesticides Shop at farmer’s markets and food co-ops, try to buy produce grown in the U.S., the supermarket usually notes the origins on the price cards. Practice organic gardening. Avoid chemical lawn services; plant native plants that do well in your region without a lot of chemical intervention, and increase your tolerance for weeds and bugs just a little bit! Synthetic pesticides are more of a threat to man than the insects. As each generation of insects become more immune to the pesticides, stronger and more potent chemicals are developed. Meanwhile we are absorbing these chemicals as they permeate our homes, gardens and lawns. We are also depleting the quality of our lives and poisoning the world around us. We hope that most American gardeners will help reverse this trend by utilizing natural pest deterrents that have been used successfully for generations.
NATURAL INSECT REPELLING PLANTS: TOP
(P)=Perennial, (A)=Annual, (B)=Biennial
———————— DALMATIAN PYRETHRUM. Chrysanthemum cinerarifolium. (P) A beautiful daisy that is hardy and blooms throughout the spring and summer. The flowerheads are used to make one of the best natural pesticides available. Will bloom in the summer of its second year.
-——————— ENGLISH PENNYROYAL. Mentha pulegium. (P) A small leafed herb that has spikes of lavender, fragrant flowers. Ground pennyroyal is one of the most effective tick deterrents available. Dust powder made from the leaves around areas where the pet sleeps and plays. Grows well in hanging baskets. Zones 6-10.
-————— EPAZOTE Chenopodium Ambrosiodes (A) Whole plant can be used to make a strong “tea” used for washing floors and porches to repel insects and larvae.
-———————— EUCALYPTUS CITRIODORA Beautiful, shiny, round silvery-gray leaves. Must be container grown north of zone 9. Mature height of 50’ in the south. Zones 9-10.
-———————— FEVERFEW Chrysanthemum parthenium (B,P) A beautiful daisy that blooms midsummer through fall. The flowerheads are used to make one of the best natural pesticides available. Long used to relieve migraine headaches and pain from arthritis, fevers and menstrual cramps. Only 3-4 of the tiny leaves may be used daily mixed in with other foods or made into a tea. Take after consulting with a physician.
-—————— LAVENDER Lavandula angustifolia (P) A beautiful aromatic herb that is hardy to zone 5 and can be raised indoors in colder climates. Beautiful flowers on long stems and narrow green leaves. Sow in fall or spring. When planted in the garden, it will deter pests with its fragrance. When dried and placed in closets and drawers with clothes, it will deter moths and lend its wonderful fragrance to the clothes. Usually flowers in its second year.
———————— LEMON BASIL. Ocimum basilicum v. citriodorum.. (A) An aromatic herb with small pretty flowers and lemony fragrance. An attractive plant that is easy to grow. When planted in the garden close to tomatoes, it not only improves the taste of the tomatoes but deters white flies as well. Can also be used in salads, as seasoning, and in potpourri.
-—————— MOUNTAIN TOBACCO. Attenuata ORGANICALLY GROWN (A) A graceful and ornamental species with white 1” flowers flushed pink outside. Very popular tobacco with the Navajo Indians. An all purpose plant, it can be used as an ornamental, filler and pesticide base. To make the perfect garden pesticide, mix 1 teaspoon of powdered dried leaves with one teaspoon of dish washing detergent in one gallon of water. Apply with a sprayer.
-———————— MUGWORT. Artemisia vulgaris. (P) Leaves are used to repel moths. An excellent women’s herb used for menstrual and menopausal problems. An infusion made from dried roots at a rate of 1 ounce of herb to one pint of water makes a stimulating tonic. Doses should be 1/2 teaspoon while still warm. The infusion provides healing energy and improves memory.
———————— OSAGE ORANGE. Maclura pomifera. A fast growing shrub often grown as a hedge. Pretty foliage with greenish flowers. The crushed fruits of this plant are said to attract and kill cockroaches. Can be raised as container plant in northern states. Both male and female plants must be present to produce fruits. Zones 5-9.
-——————— PEPPERMINT. Mentha piperita (P) Helps to repel ants, aphids, cabbage loopers, flea beetles, cabbage worms, squash bugs and white flies. Can be invasive so keep trimmed. Planted near others for protection or use a tea made from the crushed leaves. Zones 4-10.
-———————— ROSEMARY. Rosmarinus officinalis. (P)Evergreen aromatic shrubs from the Mediterranean. Grows 2-6’ with pale blue 1/2” flowers and attractive foliage. Powdered Rosemary leaves are used as a flea and tick repellent. Simply dust the powder onto the pet or areas where the pet sleeps. A very effective and safe repellent. Zones 7-10.
———————— SHOO-FLY PLANT. Nicandra physalodes. (A) 2-5’ tall with sky-blue flowers, followed by unusual, papery wing pods that are excellent for dried arrangements. A beautiful ornamental often raised around greenhouses for its possible fly repelling properties. Said to attract and kill white flies. Zones 8-10.
-—————— SAGE. Salvia officinalis Its use as a food seasoning, and its medicinal values have been known for centuries. In the garden, it should be planted next to cabbage, it will improve the taste of the plant and repel cabbage worms and moths.
-——————— TANSY. Tanacetum vulgare (P) Leaves are used to repel ants and moths. Can be used in sachets or strewn about. Small yellow button-like flowers are used in potpourri or dried for everlastings. Zones 4-9.
—————— WORMWOOD. Artemisia absinithium. (P)3-5’ tall with gray, silky foliage and spikes of small flowers. Hardy throughout the US. Easy to grow from seed. Has many uses as a food seasoning and medicinal plant. Powdered dust made from the leaves when sprinkled on plants and soil will deter many insects. Not because it is toxic, but simply because they do not like its fragrance. Zones 4-6.
DEHYDRATING SPINACH PLUS SOME RECIPES TOP
From Bernadette at CatholiCity year 2000: Today I decided it was time to start drying the spinach. We have been having fresh spinach and spinach salads everyday for about 3 weeks. The results are as follows:
I picked enough spinach to heap onto the dryer trays (I have five very large trays) and started my spinach to dry at about 10 AM. Right now it is 6:24 PM and I have processed it all and have gotten 12 ounces of my spinach flour.
When you dehydrate the spinach you start with your fresh spinach leaves. Wash them and destem. Place the spinach leaves on your dehydrator trays and dry until crisp and brittle. At this point, since we have electricity, I use a food processor and process into flour (a blender works too). If you don’t have a food processor, use a ziploc bag, insert the dried spinach, take out the air, zip and use a rolling pin to make into a powder. Takes a little longer this way, but it does work. Your dried spinach may have little flecks of dried spinach in it and this is fine. It does not all have to be a fine grind like flour.
I then pour the spinach flour into a jar and screw on the lid tightly. I use old pasta jars (any jar with a screw on lid will work fine). I place the jars on a shelf in the dark basement where it is cool all year long. These jars last a very long time. My test was I put items in these jars in 1982 and checked and used them this year.
Here are some recipes for using dried spinach.
Pasta Recipe - makes approximately 1 pound
> > 2 3/4 cups semolina or unbleached all purpose flour
> 1/2 teaspoon salt
> 3 eggs, extra large
> 1 tablespoon olive oil
> > In a bowl mix together the flour and salt. Make a well in the center of the dry ingredients and add the eggs. Gently blend with a fork or your fingers, drawing the flour from the sides toward the center. Add the olive oil and mix until dough cleans the sides of the bowl. (IF YOU ARE GOING TO MAKE SPINACH PASTA FROM THE DRIED SPINACH FLOUR NOW IS THE TIME TO ADD 2 OR 3 TABLESPOONS).
Place the dough ball on a lightly floured surface. Knead the dough 5 minutes until it is smooth and does not stick to your hands. It should be one color. Cut the dough into 4 equal pieces with a pasta scraper and let it rest for 5 minutes covered with a piece of plastic wrap. Roll each piece of dough into a ball, kneading gently and flatten with the heel of your hand. Feed the flattened dough through the rollers of a pasta machine, gradually decreasing the space between the rollers by adjusting the notches. I start at 1 and finish at 5 or 6. Roll to desired thickness.
Insert cutting roller heads into the machine and cut the pasta, being careful not to feed it through the cutters at an angle. It is easier to feed the dough through the cutter if the ends are squared off. Dry the pasta until it is dry but not brittle. For longer keeping twice the moist strands into loose loops to dry. They willkeep this way a few days in the refrigerator or up to a few months in the freezer. Cook the pasta until it is al dente or tooth tender in 7 quarts of rapidly boiling water to which 2 Tablespoons of salt have been added. Stir with a wooden fork to separate the strands. Test every 2 to 3 minutes for doneness since fresh pasta cooks faster than boxed. Drain pasta in a colander or lift it from the pot with a fork, shaking off the excess water.
================================================= Creamy Spinach Soup Make a thin white sauce (if you need a recipe let me know) add 3-4 tablespoons of spinach flour and stir Stir well, then let set 30 minutes. After the 30 minutes reheat and eat OR 2 Tablespoons unsalted butter 1 teaspoon onion powder 1/4 teaspoon freshly grated nutmeg (can be purchased whole at herb shop or any good grocery store) 2 chicken bouillon cubes 1 1/2 cups milk 1/2 cups half and half 1/4 cup dried powdered spinach Melt butter in saucepan. Add onion powder, nutmeg and bouillon cubes. Crush and dissolve bouillon cubes adding a little milk if necessary. Add remaining milk and half and half. Heat to 185 degrees (just below boiling). Place spinach power in bowl or blender. Pour hot milk mixture over spinach. Blend well. Serve at once. Yield: 3 small cups of soup as an appetizer or 1 large bowl (2 cups) as a main entree.
=============================================== Spinach Squares 4 tbsp. butter 3 eggs 1 c. flour 1 1/2 cups milk 1 tsp. salt 1 tsp. baking powder 1 lb. grated cheddar 1/4 cup spinach flour 1 tbsp. chopped onion Seasoned salt (opt.) Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking dish in oven. Remove dish. Beat eggs then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach flour, onion and mix well. Spoon into dish and level off. Sprinkle with seasoned salt if desired. Bake 35 minutes at 350 degrees. Cool and cut into squares.
================================================ Spinach Feta Bread
3/4 cup spinach flour — 2-1/4 teaspoons yeast — 3 cups bread flour — 1/3 cup wheat bran — 1-1/2 tablespoons sugar — 1/2 tablespoon salt — 1/2 tablespoon nutmeg — 1/2 teaspoon black pepper — 3 tablespoons oil — 2 eggs — 1/3 cup feta cheese — 1/2 cup water Bring all ingredients to room temperature and add to machine. Select white bread cycle.
—————————————— Spinach Casserole 1 pint cottage cheese 4 eggs, beaten 3 tablespoons flour 1/4 lb. cheddar cheese cubed 1/2 cup spinach flour 3 - 4 tablespoons of butter dash of salt Mix together cottage cheese, eggs and flour. Add cheese. Cut butter into pieces and combined with mixture. Add salt. Bake uncovered at 350 degrees for 1 hour.
-——————————————————— -—— Spinach and Mushroom Quiche 2 medium onions, white or yellow, chopped 1/2-1” size 8 ounces mushrooms washed ond sliced 1/2 to 2/3 cup spinach flour 2 or more cloves garlic, minced 3 or 4 eggs beaten with about 1/2 cup milk 1 cup grated mozzarella cheese 1 cup grated sharp cheddar cheese 1 nine-inch deep dish pie crust 1-2 tbs butter Herb for garnish and flavor, such as Rosemary, Summer Savory, Marjoram Salt and pepper to taste
Bake at 350 F for one hour or until no longer juicy inside. Melt the butter over medium heat, saute onions and add garlic in a skillet. When onions are translucent add the mushrooms and cook out the juice. Then add the spinach flour and extra milk if needed and mix together. Add your salt and pepper. Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb 1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so don’t use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Place pan in the lower part of the oven for the first 30 minutes and then transfer to the upper half to finish baking.
—————————————————————————————— -—— SOLAR VEGETABLE SOUP which serves about 6 3 medium chopped tomatoes 1 chopped red onion 1 chopped leek 1 chopped celery stalk 2 small chopped zucchini or other squash 1/3 cup spinach flour 2 1/2 to 3 cups flour basil to taste which is optional dill to taste which is optional, but good Combine vegetables in a bowl. Mix in water, basil and dill. Pour into your dutch oven and leave in the sun 4 to 6 hours before serving.
====================================== Cheese Tomato Omelet 1 Tablespoon dried parmesan cheese 1 Tablespoon chopped dried spinach 1 tablespoon dried broken tomato slices 1/8 teaspoon dried powdered onion To make the omlet use 1/2 cup powdered eggs 1/4 cup water 1/4 cup water and add 3 tablespoons nonfat dry milk 1/8 teaspoon pepper 1 tablespoon unsalted butter, apricot oil or soy oil Mix together first four ingredients. Melt butter or oil in a 6 or 7 inch frying pan. Pour in egg mixture. Now sprinkle the above dry ingredients over egg mixture as it is browning in the frying pan.
=============================================== Carrot Salad 2 cups grated dried carrots, soaked about five minutes in 2 cups warm water 1 cup drained, crushed, unsweetened pineapple 1 cup raisins 1/2 cup chopped walnuts 1/4 cup salad dressing or mayonnaise 2 tablelspoons unsweetened pineapple juice 12 to 16 lettuce cups, if desired 1 tablespoon chopped dried spinach leaves Mix carrots, pineapple, raisins and walnuts. Chill. Blend salad dressing or mayonnaise and pineapple juice; pour over carrot mixture. Toss and arrange in lettuce cups. Sprinkle with spinach leaves. 12-14 servings.
========================================== Creamed Spinach 4 cups chopped dried spinach 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons freshly ground whole wheat flour 1 cup milk 1 1/2 cups half and half 1 teaspoon dried powdered onion 1/4 teaspoon fresh grated nutmeg 1/8 teaspoon freshly ground pepper Pour hot water through spinach in a colander; set aside. Melt butter in saucepan. Add flour, stirring constantly; gradually add milk. Cook until thickened. Add remaining ingredients and spinach. Heat through. 4 servings.
============================================= Spinach-Cheese Pie 6 cups chopped dried spinach 2 cans (10 1/2 ounces) cream of mushroom soup, undiluted 4 eggs beaten Soy oil or apricot oil (any health food store) 1/2 cup Parmesan cheese To reconstitute spinach, pour hot water through spinach in a colander. Mix together spinach, soup, and eggs. Oil a 10-inch pie plate well: sprinkle oiled plate with 1/4 cup Parmesan cheese. Pour in spinach mixture; sprinkle top of spinach mixture with remaining Parmesan cheese. Bake 375 degrees about 1 1/4 hours or until sharp knife inserted in custard comes out clean. (if using a dutch oven the time will be about 1 1/2 hour if your coals are hot enough). Cut into wedges to serve. 10 - 12 servings.
============================== Texas Yellow Neck Squash 2 tablespoons butter 3 tablespoons chopped fresh onion 1 1/2 cups sliced dried yellow neck squash reconstituted in 1 1/2 cups hot water for 10 to 15 minutes, drained 2/3 cups grated cheddar cheese 1/3 cup cooked crumbled bacon 1 tablespoon dried crushed spinach, if desired Cook onions in butter in frying pan slightly. Turn off heat. Arrange squash in a layer. Sprinkle with cheese, bacon, and spinach. Cover tightly. Heat 2 to 3 minutes or until cheese melts and dish is hot. 4 servings
DEHYDRATING SWISS CHARD TOP
Try dehydrating swiss chard for adding to chicken soup in the winter. I wash the whole leaves and take the stems out then lay the leaves on the tray. The stems can be chopped and dried also. Then crumble the dry leaves into the jars. A lot sure fits into a jar!
INSTANT REFRIED BEAN MIX TOP
1-1/2 cup pinto or black bean flour
1-1/2 teaspoon chili powder
1/8 teaspoon garlic powder (opt)
1/2 teaspoon cumin
1-1/2 teaspoon salt 1 teaspoon dehydrated minced onions (opt)
Mix and store in an airtight container. To prepare: Whisk 3/4 cup above mixture into 2 1/2 cup BOILING water. Cook while stirring over medium heat for 1 minute, until mixture thickens. Don’t worry about the lumps - they taste great too! Reduce heat to low, cover pan and cook for 4 minutes. Add 1/2 cup salsa or picante sauce (or to taste) if desired. Mixture thickens as it cools and will stay thick even after heating.
Whatever you do, don’t forget cabbage.
Basically a weed - preferring cool climates, that makes it near perfect for northern areas.
Most folks are so used to seeing “head lettuce” and big heads of cabbage that they don’t realize these are the exceptions. In my experience, head lettuce or cabbage is highly prone to insects and rot.Leaf lettuce and especially cabbage can have even better yields.
And the cabbage leaves I harvest now for my salads and my soups are SUPER! Very sweet and tender, not a hint of bitterness. Not to mention that given the right conditions, the cruciferous vegetables are basically perennials. I had a broccoli growing against a fence that sprouted for four years in a row.
All types of garden books to read on line, very old and not so old:
http://www.gutenberg.org/browse/loccs/sb
Thirty Indian Legends by Margaret Bemister
Help — Read online
Bibliographic Record [help] Creator Bemister, Margaret, 1877-
Title Thirty Indian Legends
Language English
LoC Class E011: History: America: America
Subject Indians of North America — Canada — Folklore
EText-No. 24978
Release Date 2008-04-02
Copyright Status Not copyrighted in the United States. If you live elsewhere check the laws of your country before downloading this ebook.
Base Directory /files/24978/
http://www.gutenberg.org/etext/24978
The Sacred Formulas of the Cherokees by James Mooney
Help — Read online
Bibliographic Record [help] Creator Mooney, James, 1861-1921
Title The Sacred Formulas of the Cherokees
Seventh Annual Report of the Bureau of Ethnology to the
Secretary of the Smithsonian Institution, 1885-1886,
Government Printing Office, Washington, 1891, pages 301-398
Language English
LoC Class E011: History: America: America
LoC Class PM: Language and Literatures: Indigenous American and Artificial Languages
LoC Class RV: Medicine: Botanic, Thomsonian, and eclectic medicine
Subject Cherokee language — Texts
Subject Indians of North America — Medicine
Subject Cherokee Indians — Religion
EText-No. 24788
Release Date 2008-03-09
Copyright Status Not copyrighted in the United States. If you live elsewhere check the laws of your country before downloading this ebook.
Base Directory /files/24788/
http://www.gutenberg.org/etext/24788
Recorded books:
http://www.gutenberg.org/browse/categories/1
If we all could stay home from work and use the fun solar powered toys it would be great - but we can’t.<<<
LOL, I served my time and then got too old to play with them, too soon.
If you have an idea that the method exists and someday you need to know how to cook, without utilities, then it might be useful.
Or you could set aside one day a month to play.......
Welcome to the thread, join in and tell us your emergency supply plans.
Laughing and thinking, that if I have a choice, then I will take an adobe or brick oven, built outdoors.
And the cabbage leaves I harvest now for my salads and my soups are SUPER! Very sweet and tender, not a hint of bitterness. Not to mention that given the right conditions, the cruciferous vegetables are basically perennials. I had a broccoli growing against a fence that sprouted for four years in a row.<<<
Here the heads will not grow, even in the greenhouse.
I was careful to choose lettuce and all greens that could have a few leaves removed from each plant, almost daily.
The oriental greens are excellent for the cut and come again garden, they are mostly loose leaf.
I had a Bell Pepper plant that became a tree and lived several years, in the greenhouse.
Tomato plants, at least the Cherry tomatoes always lived two years in the greenhouse and all year, I cut off great loads of the branches.
I even had the multiplying onions [green] for several years.
Lol!
I couldn’t grow a pepper here if my life depended on it. Which is sad, so LOT! (Lots of tears).
But in the cool weather things do superb. I’ve harvested florets (even some opening) off my cabbage plants that were near as big as broccoli. Strawberries do well, as do carrots and lettuce and TATERS. The rhubarb here is miraculous.
A big advantage locally is the blackberries. I often pick quarts, if not gallons. Then sort them for the obvious defectives or bugs.
After sorting, mix them with a bit of water, and add sugar as desired, mash the tar out of them, and put them on the stove. Bring to a boil, then back off, cool, bag, and freeze asap.
Now you have a delicious and comforting addition to pancakes or even bread and peanut butter till next year!
Cinnamon and or ginger is optional.
Can't. Haven't found anything that will grow in the snow or frozen rock solid ground, yet.
We're stuck with our beautiful summers for a growing season and have to rely on the canner and pressure canner to get us through the winter.
However, even if electricity is ever an issue, stuff will stay frozen outdoors.
Herbal Healing - Wild Foods for Wise Women
Author: Susun S Weed
Published on: February 28, 2003
Did you know that many of those unglamorous “weeds” that you’ve been
poisoning or pulling out of your garden and lawn are some of the
world’s most well-respected and powerful healing plants? If not, you
aren’t alone: many people don’t realize that common ordinary weeds
can build and maintain good health. Common weeds that grow by you
can boost your immunity, strengthen your liver, help you build
strong blood, counter colds and the flu, increase your vitality, and
even prevent cancer.
Health-promoting weeds are easy to find (even in the city), easy to
identify, easy to prepare, incredibly abundant, and as delicious as
high-priced gourmet goodies. Go outside right now and see if you can
find one or more of my seven favorites: Burdock, Dandelion,
Honeysuckle, Plantain, Red Clover, Violet, or Yellow Dock. (To the
botanist: Arctium lappa, Taraxacum officinale, Plantago majus,
Trifolium pratense, Viola odorata, and Rumex crispus.) You probably
take them for granted. But if they could talk, they would say “Here
we are! We love you! We’re waiting to change your life!”
How can they change your life? When properly prepared and used,
these weeds can boost your immunity, strengthen your liver, renew
your energy, and help prevent cancer. And the best part is, they’re
free!
IMMUNE SYSTEM BOOSTERS
Dandelion and Honeysuckle are particularly good builders of the
immune system. (The immune system is a network of cells and cell
products that defends the body against disease-causing organisms
such as bacteria, viruses, parasites, and cancer cells.) Dandelion
root tincture (20 drops, 2-3 times a day) actually increases the
production of interferon, a protein that inhibits viral
multiplication and activates T-cells.
Can a powerful immune system prevent cancer? Put cancer into
remission? Prevent the recurrence of cancer that has been treated?
Stop a cancer from metastasizing? In my book Breast Cancer? Breast
Health! The Wise Woman Way, I answer these questions affirmatively
(and share recipes for immune-building soups, too). Building
powerful immunity can help us remain cancer-free and it provides
long-lasting benefits - and long life - for relatively little effort.
LIVER STRENGTHENERS
The liver is the body’s recycling center. This large organ is
critical to healthy digestive functioning, utilization of hormones,
and removal of chemicals from the body. Dandelion is an outstanding
liver strengthener. It is known to protect, heal and tone up the
liver, helping to relieve food allergies and aid digestion, as well
as repairing damage done by drugs, chemicals, alcohol, and
infections such as hepatitis. Burdock, Red Clover, Plantain, and
Yellow Dock are also powerful liver strengtheners.
Most experienced healers that I’ve met are unanimous in their
agreement that a healthy liver is the basis for a healthy and long
life. Perhaps the single most important benefit to be gained from
befriending the weeds is the strengthening of your liver function.
Dandelion, Yellow Dock, or Burdock roots are used in tinctures (20
drops, 2?3 times a day) or vinegars (1-2 large spoonsful on salad
daily); Red Clover is best taken as an infusion; Plantain leaves are
eaten in salad or infused in apple cider vinegar. (See recipe
following.)
BLOOD BUILDERS
Yellow Dock builds strong blood. Strong blood is rich in iron and
other minerals needed for health. Strong blood is nutrient-rich - so
vital organs get the nourishment they need for optimum functioning.
Strong blood helps muscles work well without cramping and aching.
Strong blood is low in cholesterol and moves easily through the
circulatory system. Strong blood is packed with plenty of energy:
for life, for work, and for sex.
Other green allies that build strong blood are Dandelion leaves, Red
Clover blossoms, and Plantain leaves. (And for strong veins, Burdock
root vinegar is a trusted ally.) Daily doses of Yellow Dock root -
vinegar (see below) or tincture (5-20 drops once or twice a day) -
often increase iron levels in the blood twice as fast as iron
supplements. If you wish to avoid alcohol, soak chopped fresh Yellow
Dock roots (or any of the other plants mentioned here) in vinegar to
cover for 6 weeks. I use 1-2 tablespoons a day of the resulting
medicinal vinegar to build strong blood.
COUNTER COLDS AND THE FLU
Throughout the orient, Honeysuckle flowers are steeped in water and
the resulting strong tea - scientifically established as antiseptic,
anti-microbial, and anti-infective - drunk to ward off colds and the
flu. (An injectable form of Honeysuckle is used in Chinese hospitals
to counter severe infections.) Red Clover blossoms mixed with
ordinary mint and steeped in hot water for several hours is an
effective “cold remedy” passed down from Colonial housewives.
INCREASE VITALITY, EVEN PREVENT CANCER
The leaves of Violets and the blossoms of both Honeysuckle and Red
Clover are renowned as safe, life-enhancing tonics. In addition to
enhancing vitality and rejuvenating fertility, they have proven
effectiveness against pre-cancerous conditions. Red Clover
especially is noted for its ability to reverse in situ breast
cancers, cervical dysplasia, and pre-cancerous polyps of the colon.
Violet, whether drunk in infusion or applied as a poultice, has a
reputation as a dissolver of breast lumps and a protector of the
lungs, even checking the growth of tumors.
ANTI-CANCER AGENTS
The most amazing thing about these seven humble plants is that each
of them has been associated with cancer prevention. Plantain is an
important Latin-American folk remedy against cancer. Burdock as a
specific cure for breast cancer dates back to at least 1887 in the
Ukraine. Around the world, Red Clover is a widely used folk remedy
against cancer and is known as “The herb of immortality.” Dandelion
is known to stop the promotion of oncogenes. (When damaged or turned
on, an oncogene initiates cancer.) Violet slows tumor growth.
Honeysuckle is a popular anti-cancer agent in China. Yellow dock is
one of the original plants in the Native American anti-cancer brew
now known as Essiac.
As you can see, these seven plants are not useless weeds by any
means. Even if you don’t reach out and pick them from your yard (or
that nearby vacant lot), I know you’ll be more aware of the
abundance of green blessings surrounding you.
For more information on how to prepare and use herbs consult any of
my books including Healing Wise and Breast Cancer? Breast Health!
The Wise Woman Way. (Available in book stores and health food
stores, or by calling 1-800-356-9315)
HOW TO USE THESE AMAZING PLANTS
Burdock:
Dig first-year roots in autumn; use mature seeds.
Used internally, it resolves chronic skin problems; fresh root binds
and removes heavy metals and chemicals.
Use daily for six or more weeks; it is not unusual to take burdock
regularly for 2 to 3 years.
Dried root infusion: 1 to 2 cups.
Cooked, dried, or raw root: eaten freely.
Fresh root vinegar: 1-4 tablespoons.
Tincture of fresh roots or seeds: 30-250 drops.
Infused oil of seeds: as needed on skin or scalp to encourage growth
of new hair.
Burdock is slow acting but miraculous.
Dandelion:
Leaves are nourishing, roots are tonifying.
Improves outlook, improves digestion and appetite, relieves food
allergies.
Can use daily for prolonged use.
Fresh leaves and flowers: eaten freely.
Cooked greens: ½ to 2 cups (125 to 500 ml).
Dried root infusion (tea) 1 to 3 cups (250-750 ml).
Tincture of fresh plant, including root: 15-120 drops.
Wine of fresh flowers: no more than 6 oz (200 ml).
Infused oil of fresh flowers: as needed.
Dandelion is a superb ally for liver and breasts. Regular use ?
internally before meals and externally before sleep ? helps keep
breasts healthy, reverses cancerous changes. Digestion is settled
and strengthened a few minutes after taking a dose. Results in
breast tissue are slower, taking six weeks or more to become evident.
Honeysuckle:
One of the most vigorous vines known, Honeysuckle makes an excellent
complementary medicine for many Western drugs, moderating or
eliminating many of their damaging side-effects. The flowerbuds are
harvested in May or June, dried quickly in the sun without turning
or handling, infused in water overnight (one ounce dried blossoms to
one quart boiling water in a tightly sealed jar steeped for 4-10
hours), and drunk freely.
Plantain:
Use leaves, harvested any time, or ripe seeds with hulls.
Internal use: · Seeds: anti-microbial, against thrush; ·
Leaves:
promote blood clotting, increase in iron, strengthen digestion.
Used externally: leaf poultice or oil reduces cysts, heals skin and
connective tissues, stops itching and prevents scars.
Daily use: no limit.
Raw leaves: 3-20 chopped in salad.
Fresh leaf vinegar: 1-2 tablespoons (15-30 ml).
Fresh leaf oil/ointment or poultice: as needed.
Internal response is prompt; noticeable improvement in blood iron is
seen in two weeks of daily use. External response is also rapid:
itching ceases, bleeding stops, pain abates, and swelling recedes in
minutes. Plantain promotes quick, scarless healing from all wounds.
Red Clover:
Use the just-opened blossoms with a few leaves clinging.
Internally: alkalinizes, builds blood; helps prevent the recurrence
of cancer, protects liver and lungs, improves appetite, relieves
constipation, eases anxiety; relieves symptoms of menopause,
increases fertility.
Externally: softens and reduces breast lumps; is antifungal.
Daily use is without limit.
Fresh blossoms: eaten freely.
Infusion (tea) of dried flowers: up to one quart (1 liter).
Tincture/mother tincture of fresh blossoms: 15-100 drops.
Fresh flower vinegar: 1-4 tablespoons (15-60 ml).
Note: Over consumption of blood-thinning coumarins, which are
present only in low amounts in red clover but found in greater
amounts in other clovers such as sweet clover, can lead to the
breakdown of blood cells and increase risk of hemorrhage.
Red clover (legume family) shares with its sisters, lentil and
astragalus, the ability to repair damaged DNA, turn off oncogenes,
and reverse both pre-cancers and in situ cancers. According to J.
Hartwell, author of Plants Used Against Cancer, medical literature
has reported and confirmed hundreds of cases of remission of cancer
after consistent use of red clover. I agree.
Violet:
Use the leaves, harvested any time, even during flowering.
Externally: Eases pain and inflammation, heals mouth sores, softens
skin, antifungal.
Daily dose: Use without limit, non-toxic.
Fresh leaves: in salad, as desired.
Dried leaf infusion: up to one quart (1 liter).
Fresh or dried leaf poultice: continuously.
Internal and external use of violet can shrink a breast lump in a
month.
Yellow Dock:
Use roots of a plant at least two years old, dug after autumn
frosts, or very early in the spring; leaves, harvested at any time,
use ripe seeds.
Internally: as root tincture or vinegar, yellow dock builds healthy
blood, protects liver, and acts as a laxative. As a seed tea, it
heals mouth sores and checks diarrhea.
Externally: Poultices dissolve lumps, counter tumors and kill fungus
infections.
Can be used daily for up to 12 months.
Tincture of fresh roots: 10-60 drops per day.
Fresh root vinegar: 1-2 tablespoons (30 ml) per day.
Dried seed tea: no more than one cup (250 ml) per day.
Fresh root oil/ointment: liberally, as needed.
Susun Weed
PO Box 64
Woodstock, NY 12498
Fax: 1-845-246-8081
http://www.suite101.com/article.cfm/herbalhealing/97977
if electricity is ever an issue, stuff will stay frozen outdoors<<<
Laughing and thinking “I will do without the electric, if I can have sunshine and warmth.
Then I will be glad that I can ‘solar dehydrate’ the food.’
If you can’t garden outdoors in the winter, plant dishtubs of greens and tomatoes, etc and put in a sunny window.
You will be surprised how good they will taste.
Some of the oriental greens were not hurt by the snow that I had for several days, I brushed it off and and pinched leaves.
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