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 ...
Got this from another group.
Homemade Hamburger Helper Recipes
Hamburger Helper Recipes
*You don’t have to necessarily use hamburger or pasta for these either. Try them
with chicken, pork, or tuna as a hamburger substitute and replace the pasta with
1- 1/2 c. Rice or 6 thinly sliced or shredded potatoes.
Seasoning Mix
1/2 c. Nonfat dry milk
1/4 c. Corn starch
2 T. Cup beef bouillon powder
1 T. Minced onion flakes
1 tsp. Italian seasoning
1/2 tsp. Black pepper
1 T. Dried parsley
1 T. Garlic powder
Cheeseburger Macaroni
16 oz. Of noodles (your choice)
Seasoning mix
Combine the above and store sealed in a Ziploc bag. When ready to cook brown 2
lb. Ground beef; drain grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta is tender. Add 2 c.
Shredded velveeta and stir. Serve hot.
Stroganoff
16 oz. Of noodles (your choice)
1/2 c. Dried mushrooms (can also use 1 c. Or more
fresh or canned)
Seasoning mix
Combine the above and store sealed in a Ziploc bag. When ready to cook brown 2
lb. Ground beef; drain grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta is tender. Add 1 c. Sour
cream. Serve hot.
Alfredo
16 oz. Of noodles (your choice)
1 envelope alfredo sauce mix
Seasoning mix
Combine the above and store sealed in a Ziploc bag. When ready to cook brown 2
lb. Ground beef; drain grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta is tender. Serve hot.
Chili Mac
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope chili seasoning
Combine the above and store sealed in a Ziploc bag. When ready to cook brown 2
lb. Ground beef; drain grease. Add above bag to beef and combine with 2 c. Water
and 1-4 oz. Can of toma to paste. Simmer covered about 20 minutes or until pasta
is tender. Serve hot.
Skillet Lasagna
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope spaghetti seasoning
Combine the above and store sealed in a Ziploc bag. When ready to cook brown 2
lb. Ground beef; drain grease. Add above bag to beef and combine with 2 c. Water
and 1-14.5 oz. Can of c rushed tomatoes. Simmer covered about 20 minutes or
until pasta is tender. Top with 1 c. Shredded mozzarella cheese and ½ c.
Parmesan cheese. Serve hot.
Taco Mac
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope taco seasoning
Combine the above and store sealed in a Ziploc bag. When ready to cook brown 2
lb. Ground beef; drain grease. Add above bag to beef and combine with 2 c. Water
and 1-4 oz. Can of toma to paste. Simmer covered about 20 minutes or until pasta
is tender. Top with 1
c. Shredded cheddar cheese. Serve hot.
Ayurvedic Healing With Ginger and Turmeric
Spicy, tangy and invigorating, ginger and turmeric are powerful
flavor-enhancers — and powerful health enhancers, too. According to
Leo Galland, MD, a New York City internist and author of The Fat
Resistance Diet, “Ginger and turmeric are two of the easiest and most
powerful nutritional weapons we have to help combat the underlying
cause of obesity, diabetes and other inflammation-related
conditions.” He describes them as “superstars of traditional
Ayurvedic medicine” in India and East Asia, where they have been
treasured for thousands of years.
These two spices come from related plant families, and their stems
contain valuable compounds that help fight inflammation in the human
body. They’re also remarkably simple to use. Fresh gingerroot is
delightfully aromatic and has an intense flavor. Dried ginger, the
powdered version to be kept in the spice rack, is a great pantry item
for adding instant flavor to favorite dishes. Turmeric is also
available as a dried powder in the spice section of the supermarket.
HOW HEALTHY?
Research indicates that ginger can help soothe arthritis, digestive
problems, nausea and migraine headaches. Ginger contains inflammation-
fighting phenolic compounds called gingerols. Dr. Galland uses ginger
as part of his “fat resistance” dietary plan to reverse leptin
resistance and help support weight loss by enhancing the function of
leptin, the body’s natural weight loss hormone.
A component of curry powder, turmeric gets its vibrant yellow color
and health benefits from a flavonoid called curcumin. Turmeric is
used to aid in the treatment of stomach ulcers and to help reduce
inflammation in people with arthritis. In India, research has shown
that dietary turmeric may help with some complications of diabetes.
HEALTHY EATING TIPS: HOW TO COOK WITH GINGER AND TURMERIC
These two spices are frequently used to add international flair to
dishes in fashionable restaurants, so why not bring some of that
great flavor home to your kitchen?
Ginger
Ginger is a common ingredient in Japanese cuisine, where it gives
dishes a touch of spiciness. Most US supermarkets carry both powdered
and fresh ginger. When buying fresh, look for gingerroots organically
grown in the US that feel firm to the touch, examining them to make
sure they are not wilted, dried out or moldy.
Gingerroot is available
year-round. Store gingerroot in the refrigerator, sealed in a plastic
bag or wrapped tightly in a paper towel. It should last for a week or
two. If you don’t use gingerroot often, you can store it wrapped in
the freezer, where it can be expected to last for one month.
To use fresh ginger, remove the dark peel and slice a section of the
light-colored root. Chop it to a fine texture and use it to add
flavor to cooked dishes, such as stir-fries, soups, stews, or as a
topping on broiled or steamed fish. Also, you can brew fresh ginger
tea by adding a pinch of finely chopped ginger to boiled water,
letting it steep for two to three minutes, then straining out the
ginger pieces, leaving a robust tea.
Turmeric
In contrast to its bright color, turmeric has a mellow flavor that
characterizes cuisine from countries such as India and Nepal.
Powdered turmeric is now available in most supermarkets.
Simply add a
few shakes to your favorite soups, chili, beans, vegetable dishes or
pasta sauce. It blends well into tomato-based sauces. For more
delicious ways to enjoy ginger and turmeric, including a one-day free
trial of recipes, visit www.fatresistancediet.com/trial.
Source(s):
Leo Galland, MD, is director of the Foundation for Integrated
Medicine in New York City and author of acclaimed books including
Power Healing (Random House), on integrated medicine, and
Superimmunity for Kids (Dell), on preventive nutrition for children.
Free downloads here: http://www.librum.us/
Foxfire series,The Cookbook/Household Guide Collection,The Farming /
Homestead Collection,The Chemistry Collection, The DIY Collection plus
much more.
Many other books also, I see Babe Ruth under the children’s books and more.
granny
*BACKPACK SURVIVAL*
By: DUNCAN LONG
This file may be downloaded and distribuded as BACKPACK FEVER or
BACKPACK SURVIVAL
Copyright (C) Duncan Long 1989. All rights reserved.
There’s a lot of confusion about what survival means. To some, it’s
getting through the aftermath of an airplane wreck in a desolate
area. It can mean knowing when to avoid walking in radioactive
wastes. Or, it can mean knowing how to barter with troops in the
aftermath of riots, war, and looting. To others, survival has to do
with avoiding danger and knowing how to deal with it when it breaks
into your home in the dead of night.
Survival ideas abound and there are as many definitions and
strategies as there are survivalists. Some have good ideas for
survival and some have unsound tactics. Bad ideas can mean extra work
or trouble in everyday life; bad ideas during a survival situation
get you killed. On-the-job training doesn’t work when you’re dealing
with poison and gunfights. Or survival.
One of the most dangerous ideas—as far as I’m concerned—is that
of “backpack survival.”
A “back-pack survivalist” is a survivalist that plans on leaving his
home ahead of a disaster and taking to the woods with only what he
can carry out with him. He plans to survive through a strategy that
is a sort of cross between the Boy-Scout-in-the-woods and Robinson
Crusoe. The backpack survivalist plans on outrunning danger with a
four-wheel drive or a motorcycle and hopes to travel light with a
survival kit of everything he might need to cope with the unexpected.
He hasn’t cached anything in the area he’s headed for because,
chances are, he doesn’t know where he’s headed. Somehow, he hopes to
overcome all odds with a minimum of supplies and a maximum of smarts.
Certainly it is a noble cause; but it seems like one destined to
failure. And that’s not survival.
(Let’s back up a minute. Backpack fever—or bug-outosis—does makes
sense when you’re facing a localized disaster like a derailed train
with overturned poisonous gas cars. A a potential nuclear meltdown,
an impending hurricane, or similar disasters where there is a safe
place to run to. During such a time, it makes perfect sense to
retreat and come back when things settle down. Likewise, some people
have to work in dangerous areas. For them, donning a backpack and
heading for a retreat that they’ve prepared before hand is a viable
survival strategy. These people aren’t backpack survivalists.)
Let me make a confession. Yes, I once was a closet backpack
survivalist. I had an ALICE pack and had it packed with all I could
carry. As I learned more about how to survive, I realized I needed to
carry more. Soon I discover- ed that, just for my family to survive
for a very few days, I’d need a pack mule and/or a hernia
operation... Something was very wrong.
Probably most beginner survivalists start out the same way. Things
are bad so let’s bug out. Backpack survivalism is an effort to deal
with the possibility of a major disaster. As backpack survivalists,
we make elaborate plans centered around the idea of “bugging out” of
the area we live in. We hope to travel to an area that is safer than
the one we’re in and plan on living off the land or on some survival
supplies we’ve hidden in the area. On the home front, we carefully
prepare a stock of supplies that we can quickly cart off in a car or
van when things start to look bad.
As more and more plans are made and as ever more survival gear is
purchased, the survivalist realizes just how much he needs to cope
with in order to survive. If he is any sort of realist, he soon
amasses enough gear to warrant a truck or—more likely—a moving van
just for carrying the survival equipment. (And don’t laugh, there are
survivalists who have large trucks for just such use.)
Some brave souls continue to make more elaborate plans and some of
these survivalists may be able to pull off their plans. Those who
have really thought things out and have spared no expenses may manage
to survive with a bug-out strategy. But I think there are more
logical—and less expensive—ways to survive a large crisis.
Forget all your preconceived notions for a minute.
Imagine that there is a national emergency and you are an outside
observer? What happens if a nuclear attack is eminent, an economic
collapse has occurred, or a dictator has taken over and is ready to
round up all malcontents (with survivalists at the top of the list)?
Situations change with time. The survivalist movement—and backpack
fever—first started up when gas guzzler cars were about all that
anyone drove. That meant that a survivalist with some spare gasoline
could outdis- tance his unprepared peers and get to a retreat that
was far from the maddening crowd, as it were. (Read some of Mel
Tappan’s early writing on survival retreats. His ideas are good but
many have been undone with the new, fuel-efficient cars.)
With cars getting 30 or even 40 miles per gallon, it isn’t rare for a
car to be able to travel half way across a state on less than a tank
of gasoline. The exodus from cities or trouble spots will be more
limited by traffic snarls than lack of gasoline even if the gas
stations are completely devoid of their liquid fuel.
Too, there are a lot of people thinking about what to do if the time
for fleeing comes. A lot of people will be headed for the same spots.
(Don’t laugh that off, either. In my area, every eighth person has
confided his secret retreat spot to me. And about half of them are
all headed for the same spot: an old missile silo devoid of water and
food. I suspect that the battle at the gates of the old missile base
will rival the Little Big Horn.)
No matter how out-of-the-way their destination, most survivalists are
kidding themselves if they think others won’t be headed for their
hideaway spot along with them. There are few places in the US which
aren’t accessible to anyone with a little driving skill and a good
map.
Too, there are few places which aren’t in grave danger during a
nuclear war, Pandemic, or national social unrest.
Though most nuclear war survival books can give you a nice little map
showing likely targets, they don’t tell you some essential
information. Like what the purpose of the attack will be. The enemy
may not be aiming for military targets that day; a blackmail threat
might begin by hitting the heart of the farmland or a number of
cities before demanding the surrender of the country being attacked.
The target areas on the maps might be quite safe.
And the maps show where the missiles land IF they all enjoy 100
percent accuracy and reliability. Anyone know of such conditions in
war? With Soviet machinery!? Targets may be relatively safe places to
be in.
Added to this is the fact that some areas can be heavily contaminated
or completely free of contamination depending on the wind directions
in the upper atmosphere. Crystal ball in your survival gear?
But let’s ignore all the facts thus far for a few moments and assume
that a backpack survivalist has found an ideal retreat and is
planning to go there in the event of a national disaster... What
next?
His first concern should be that he’ll have a hard time taking the
supplies he needs with him. A nuclear war might mean that it will be
impossible to grow food for at least a year and foraging is out as
well since animals and plants may be contaminated extensively.
An economic collapse wouldn’t be much better. It might discourage the
raising of crops; no money, no sales except for the barter to keep a
small farm family going. With large corporations doing much of our
farming these days, it is not unreasonable to expect a major famine
coming on the heals of an economic collapse. Raising food would be a
good way to attract starving looters from miles around.
Ever try to pack a year’s supply of food for a family into a small
van or car? There isn’t much room left over. But the backpack
survivalist needs more than just food.
If he lives in a cold climate (or thinks there might be something to
the nuclear winter theory) then he’ll need some heavy clothing.
Rifles, medicine, ammunition, tools, and other supplies will also
increase what he’ll need to be taking or which he’ll have to hide
away at his retreat site.
Shelter? Building a place to live (in any style other than early-
American caveman) takes time. If he builds a cabin beforehand, he may
find it vandalized or occupied when he gets to his retreat; if he
doesn’t build it beforehand, he may have to live in his vehicle or a
primitive shelter of some sort.
Thus, a major problem is to get a large enough vehicle to carry
everything he needs as well as to live in.
History has shown that cities empty themselves without official
evacuation orders when things look bad. It happened in WW II and has
even happened in the US during approaching hurricanes, large urban
fires, and nuclear reactor problems.
So there’s a major problem of timing which the backpack survivalist
must contend with. He has to be packed and ready to go with all
members of his family at the precise moment he learns of the
disaster! The warning he gets that warrants evacuating an area will
have to be acted on quickly if he’s to get out ahead of the major
traffic snarls that will quickly develop. A spouse at work or
shopping or kids across town at school means he’ll either have to
leave them behind or be trapped in the area he’s in. A choice not
worth having to make.
Unless he’s got a hot-line from the White House, the backpack
survivalist will not hear the bad news much ahead of everyone else.
If he doesn’t act immediately, he’ll be trapped out on the road and
get a first-hand idea of what grid-lock is like if he’s in an urban
area. Even out on the open road, far away from a city, an interstate
can become hectic following a ballgame... Imagine what it would be
like if everyone were driving for their lives, some cars were running
out of fuel (and the occupants trying to stop someone for a ride),
and the traffic laws were being totally ignored while the highway
patrol tried to escape along with everyone else. Just trying to get
off or on major highways might become impossible. If things bog down,
how long can the backpack survivalist keep those around from helping
to unload his truck-load of supplies that they’ll be in bad need of?
Telling them they should have prepared ahead of time won’t get many
sympathetic words.
Even on lightly-traveled roadways, how safe would it be to drive
around in a vehicle loaded with supplies? Our backpack survivalist
will need to defend himself.
But let’s suppose that he’s thought all this out. He has a large van,
had the supplies loaded in it, managed to round every member of his
family up beforehand, somehow got out of his area ahead of the mob,
is armed to the teeth, and doesn’t need to take an interstate route.
When he reaches his destination, his troubles are far from over.
The gridlock and traffic snarls won’t stop everyone. People will
slowly be coming out of heavily populated areas and most of them will
have few supplies. They will have weapons (guns are one of the first
things people grab in a crisis according to civil defense studies)
and the evacuees will be desperate. How many pitched battles will the
survivalist’s family be able to endure? How much work—or even sleep—
can he get when he’s constantly on the lookout to repel those who may
be trying to get a share of his supplies?
This assumes that he gets to where he’s going ahead of everyone else.
He might not though. If he has to travel for long, he may discover
squatters on his land or find that some local person has staked out
his retreat area for their own. There won’t be any law to help out;
what happens next? Since (according to military strategists) our
backpack survivalist needs about three times as many people to take
an area as to defend it, he will need to have some numbers with him
and expect to suffer some casualties. Does that sound like a good way
to survive?
What about the local people that don’t try to take over his retreat
before he gets there? Will they be glad to see another stranger move
into the area to tax their limited supplies? Or will they be setting
up roadblocks to turn people like the backpack survivalist away?
But let’s just imagine that somehow he’s discovered a place that
doesn’t have a local population and where those fleeing cities aren’t
able to get to. What happens when he gets to his retreat? How good
does he need to be at hunting and fishing? One reason mankind went
into farming was that hunting and fishing don’t supply enough food
for a very large population nor do they work during times of drought
or climatic disruption. What does he do when he runs out of
ammunition or game? What happens if the streams become so
contaminated that he can’t safely eat what he catches? Can he stake
out a large enough area to guarantee that he won’t depleat it of game
so that the next year is not barren of animals?
Farming? Unless he finds some unclaimed farm machinery and a handy
storage tank of gasoline at his retreat, he’ll hardly get off first
base. Even primitive crop production requires a plow and work animals
(or a lot of manpower) to pull the blade. No plow, no food for him or
domestic animals.
And domestic animals don’t grow on trees. Again, unless he just
happens to find some cows waiting for him at his retreat, he’ll be
out of luck. (No one has packaged freeze-dried cows or chickens—at
least, not in a form you can reconstitute into living things).
Intensive gardening? Maybe. But even that takes a lot of special
tools, seeds, know-how, and good weather. Can he carry what he needs
and have all the skills that can be developed only through
experience?
Even if he did, he might not have any food to eat. Pestilence goes
hand in hand with disasters. Our modern age has forgotten this. But
during a time when chemical factories aren’t churning out the
insecticides and pest poisons we’ve come to rely on, our backpack
survivalist should be prepared for waves of insects flooding into any
garden he may create. How good is he at making insecticides? Even if
he carries out a large quantity of chemicals to his retreat, how many
growing seasons will they last?
Did he truck out a lot of gasoline and an electrical generator with
him? No? Do you REALLY think he can create an alcohol still from
scratch in the middle of no-where without tools or grain? Then he’d
better write off communications, lighting, and all the niceties of
the 20th Century after his year’s supply of batteries wear out and
his vehicle’s supply of gasoline conks out.
I’m afraid we’ve only scratched the surface though. Thus far things
have been going pretty well. What happens when things get really bad?
How good is he at removing his spouse’s appendix—without electric
lights, pain killers, or antiseptic conditions? Campfire dental work,
anyone?
How good is he at making ammunition? Clothing? Shoes?
I think you’ll have to agree that this hardly seems like survival in
style. Even if our backpack survivalist is able to live in the most
spartan of conditions and has the know-how to create plenty out of
the few scraps around him, he’ll never have much of a life ahead of
him.
Camping out is fun for a few days. Living in rags like a hunted
animal doesn’t sound like an existence to be aimed for.
The bottom line with backpack fever is that, with any major disaster
that isn’t extremely localized, running is a panic reaction not a
survival strategy. Running scared is seldom a good survival technique
and backpack fever during any but a localized disaster (like a flood
or chemical spill) looks like it would be a terminal disease with
few, rare exceptions.
So what’s the alternative?
A number of writers, from Kurt Saxon to Howard Ruff to Mel Tappan,
have already suggested it but I think that it bears a retelling.
What they’ve said is this: get yourself situated in a small community
that could get by without outside help if things came unglued
nationally or internationally. Find a spot that allows you to live in
the life-style you’ve grown accustomed to (and a community that
allows you to carry on your livelihood) but which has the ability to
grow its own food and protect its people from the unprepared (or
looters) that might drift in from surrounding cities during a crisis.
This spot has the ability to carry on trade within its borders and
has a number of people who can supply specialized products or
professional skills.
An area with two thousand to five thousand people in it along with a
surrounding farm community would be ideal but sizes can vary a lot
according to the climate and city. Ideally such a town would have its
own power plant with a few small industries along with the usual
smattering of doctors, dentists, and other professionals.
This type of community isn’t rare in the US. It’s quite common in
almost every state. You could probably even take a little risk and
commute into a city if you must keep your current job. (In such a
case a reverse backpack survival strategy just might work—you’d be
bugging out to your home.)
Western civilization stepped out of the dark ages when small
communities started allowing people to specialize in various jobs.
Rather than each many being his own artisan, farmer, doctor,
carpenter, etc., men started learning to master one job they enjoyed
doing. Each man become more efficient at doing a job and—through the
magic of capitalism—western culture finally started upward again.
A small modern community like the one suggested above, when faced
with a national economic collapse or the aftermath of a nuclear war,
would eventually lift itself up the same way. It would give those who
lived in it the same chance for specialization of work and the
ability to carry on mutual trade, support, and protection. Such small
communities will be the few light spots in a Neo-Dark Age.
Which place would you rather be: in a cave, wondering where the food
for tomorrow would come from, or with a group of people living in
their homes, working together to overcome their problems? Even the
most individualistic of survivalists shouldn’t find the choice too
hard to make.
Herbs That Changed the World
Autumn Crocus
(Colchicum autumnale) has been called “vegetable arsenic.” The active
ingredient is the alkaloid colchicines. It is a standard treatment
for gout, but applied to plant cells when they are dividing,
chromosome numbers can be manipulated, rendering sterile hybrids
fertile and making food plants bigger and more vigorous.
Coca (Erythroxylum coca) The alkaloid cocaine was isolated in 1860
and used as a local anesthetic in 1884 in the first painless cataract
operation. During Prohibition in the US, an alcohol free coca wine
imitation became a craze and was sold as the “Intellectual Beverage
and Temperance Drink,” aka Coca Cola. Until 1902 when it was banned,
this popular sof t drink contained cocaine.
Ergot (Claviceps purpurea), a fungus on rye, was the cause of a
disease called St. Anthony’s Fire whose symptoms were intense,
firelike pain in the limbs, delirium, and hallucinations. Limbs
turned gangrenous and many died from it. Outbreaks have been recorded
throughout history. The active ingredients ergonovine and ergotamine,
isolated between 1906 and 1920, aids childbirth. Another derivative
isolated in 1943, lysergic acid diethylamide (LSD), attracted
attention in the ‘70s as a potent hallucinogenic.
Meadowsweet (Filipendula ulmaria) The active ingredient is salicylic
acid. This is the plant that gave us aspirin.
Mexican Yam (Dios corea species) The active ingredient is diosgenin,
which yields steroidal drugs-corticosteroids, oral contraceptives,
and sex hormones.
Opium Poppy (Papaver somniferum) is the world’s greatest painkiller.
There are 20 or more alkaloids in opium-morphine, (first alkaloid to
be isolated in the history of chemistry in 1806) codeine, and
methadone.
Papeira (Chondrodendron tomentosum) Curare, extract from the stems of
this plant, causes instantaneous muscular paralysis. South American
native people used it to hunt. It was first used in 1942 and is now
essential in all surgical procedures. It cannot be synthesized.
Quinine (Cinchona species) is the drug used in curing malaria.
Rauvolfia (Rauvolfia serpentina) was first mentioned in a Hindu
medical treatise written in 600 B.C. The active ingredient reserpine
was isolated in 1952, and the term “tranquilizer” was coined the
following year. Alkaloids from this plant have revolutionized the
management of psychotic patients and led to advances in anti-
hypertensive drugs.
Made In America links.
http://www.locateamerican.com/
http://www.toysmadeinamerica.com/
http://www.howtobuyamerican.com/content/ba-toys.shtml
http://www.usstuff.com/boycotts.htm
http://www.allamericanclothing.com/
http://www.usmadeleathers.com/
http://www.shopforamerica.com/home.php?source=htba
[I did not check these links...granny]
Medicinal value of honey
http://www.litchihoney.com/properties/medicinal.htm
Honey is said to facilitate better physical performance and
resistance to fatigue, particularly for repeated effort; it also
promotes higher mental efficiency. It is, therefore, used by both
the healthy and the sick for any kind of weakness, particularly in
the case of digestive or assimilative problems. Improved growth of
non-breast fed newborn infants, improved calcium fixation in bones
and curing anaemia and anorexia may all be attributed to some
nutritional benefit or stimulation from eating honey.
Honey is said to improve food assimilation and to be useful for
chronic and infective intestinal problems such as constipation,
duodenal ulcers, and liver disturbances. Honey is also said to
normalize kidney function, reduce fevers, and help insomnia. It is
supposed to help recovery from alcohol intoxication and protect the
liver. Heart circulation, and liver ailments and convalescent
patients in general improved after injection with solutions of 20 and
40% honey in water. The use of honey mixed with milk or milk
products is a very common home remedy against colds and infections of
the throat.
Traditional, but well-studied medicinal systems as the ayurvedic
medicine of India, use honey predominantly as a vehicle for faster
absorption of various drugs such as herbal extracts. Secondarily, it
is also thought to support the treatment of several more specific
ailments, particularly those related to respiratory irritations and
infections, mouth sores and eye cataracts. The traditional
assumption that honey made from the nectar of a medicinal plant has
the same or similar beneficial activity as the one recognized for the
whole plant or some parts of it. Even if no transfer of active
ingredients is involved, mechanisms similar to homeopathic
protestation are possible.
Honey is used for curing the following diseases
(presentation material by Mr Kuyil, March 2002)
Ailment
How to use
Arthritis
Slow massage of honey paste made of one part of honey with two parts
of lukewarm water and a small teaspoon of cinnamon powder, on the
affected area of the body, recedes the pain within a minute or two.
Even chronic arthritis can be cured by consumption of one cup of hot
water with two spoons of honey and one small teaspoon of cinnamon
powder by arthritis patients in the morning and night everyday.
Hair loss
Those suffering from hair loss or baldness, may apply a paste of hot
olive oil, one tablespoon of honey, one teaspoon of cinnamon powder
before bath and keep it for approx. 15 min. and then wash the hair.
Bladder infections
Drinking two tablespoons of cinnamon powder and one teaspoon of
honey in a glass of lukewarm water destroys the germs of the bladder.
Toothache
Application of a paste of one teaspoon of cinnamon powder and five
teaspoons of honey on the aching tooth be done 3 times a day cures
the toothache within a few days.
Cholesterol
Two tablespoons of honey and three teaspoons of Cinnamon powder
mixed in 16 ounces of tea water, if given to a cholesterol patient,
reduces the level of cholesterol in the blood by 10% within 2 hours.
If this mixture taken 3 times a day any chronic cholesterol is
cured. Pure honey taken with food daily relieves complains of
cholesterol.
Colds
Those suffering from common or severe colds should take one
tablespoon lukewarm honey with 1/4 teaspoon cinnamon powder daily for
3 days. This process will cure most chronic cough, cold and clear
the sinuses.
Infertility
Yunani and Ayurvedic have been using honey for years in medicine to
strengthen the semen of men. If impotent men regularly take two
tablespoon of honey before sleeping, their problem will be solved.
Women who cannot conceive may take a pinch of cinnamon powder in half
teaspoon of honey and apply it on the gums frequently throughout the
day, so that it slowly mixes with the saliva and enters the body.
Upset stomach
Honey taken with cinnamon powder cures stomach ache and clears
stomach ulcers from the root. It is revealed that if honey is taken
with cinnamon powder the stomach is relieved of gas.
Heart diseases
A paste of honey and cinnamon powder applied on bread or chapati
instead of jelly and jam and eaten regularly for breakfast reduces
the cholesterol in the arteries and saves the patient from heart
attack.
Regular use of the above process relieves loss of breath and
strengthens the heartbeat.
Immune system
Daily use of honey and cinnamon powder strengthens the immune system
and protects the body from bacteria and viral attacks.
Scientists have found that honey has various vitamins and iron in
large amounts. Constant use of honey strengthens the white blood
corpuscles to fight bacteria and viral diseases.
Indigestion
Cinnamon powder sprinkled on two tablespoons of honey taken before
food relieves acidity and digests the heaviest of meals.
Longevity
Tea made with honey and cinnamon powder, when taken regularly
arrests the ravages of old age.
Mixture of 4 spoons of honey, 1 spoon of cinnamon powder and 3 cups
of water and boil to make like tea when drunk 1/4 cup, 3 to 4 times a
day keeps the skin fresh and soft and arrests old age.
Pimples
Three tablespoons of honey and one teaspoon of cinnamon powder paste
applied on the pimples before sleeping and washing it next morning
with warm water, if done daily for two weeks, removes pimples from
the root.
Skin Infections
Eczema, ringworm and all types of skin infections are cured by
applying honey and cinnamon powder in equal parts on the affected
parts.
Weight loss
Honey and cinnamon powder boiled in one-cup water if taken daily, in
the morning 1/2 hour before breakfast on an empty stomach and at
night before sleeping, reduces the weight of even the most obese
person
Cancer
Patients suffering from advanced cancer of stomach and bones should
take, on a daily basis, one tablespoon of honey with one teaspoon of
cinnamon powder for one month 3 times a day.
Fatigue
Recent studies have shown that the sugar content of honey is very
helpful and makes the person alert and flexible.
It also increases the vitality of body if half tablespoon of honey
taken in one glass of water and sprinkled with cinnamon powder, taken
daily after brushing and in the afternoon at about 3.00 p.m. when the
vitality of the body starts decreasing.
Bad breath
The morning gargle with one teaspoon of honey and cinnamon powder
mixed in hot water keeps the breath fresh throughout the day.
Digestive system
Honey is said to improve food assimilation and to be useful for
chronic and infective intestinal problems such as constipation,
duodenal ulcers and liver disturbances.
Respiratory system
In temperate climates and places with considerable temperature
fluctuations, honey is a well-known remedy for colds and mouth,
throat or bronchial irritations and infections. The benefits, apart
from antibacterial effects, are assumed to relate to the soothing and
relaxing effect of fructose.
Skin and wound healing
Honey is used in moisturizing and nourishing cosmetic creams, but
also in pharmaceutical preparations applied directly on open wounds
and burns. If applied immediately, honey reduces blistering of burns
and speeds regeneration of new tissue
It helps against infections, promotes tissue regeneration, and
reduces scarring also in its pure, unprocessed form.
A cream, applied three times per day and prepared from equal parts of
honey, rye flour and olive oil, has been successfully used on many
sores and open wounds.
Eye disorders
Honey reduces and cures eye cataracts, cures conjunctivitis and
various afflictions of the cornea if applied directly into the eye.
Canning Meat
By Kim Pratt
Here on the farm we have been canning meat for many years. We raise
our own beef, pork and poultry and often have excess - that is one
reason to can it. Another reason is that we find it convenient to
have cooked meat in the jar that can quickly be used to make some of
our favorite meals.
If you don’t raise your own animals as we do, but still would like
the convenience of canned meat, you can simply pick out your favorite
cuts from the store and start from there. Or, you might find one day
that beef, pork or poultry is on sale for an astonishing price. Buy
some now and can it for later use.
Why can meat, when you can freeze it? I get asked this question quite
often. Certainly you can freeze meat, either cooked or frozen and
that is a convenience in itself. However, meat in the freezer has a
limited lifespan which varies between different cuts. After a few
months or longer in the freezer you might find that due to freezer
conditions or simply father time the meat has degraded somewhat. When
meat is canned it can last for many years if processed and stored
correctly.
What kinds of meat should you can?
Certainly you will do well by canning only those cuts and types of
meat that you will enjoy eating. Here is a list of some of the
possibilities:
Chicken or Turkey
Rabbit
Ground or Chopped Beef or Pork
Strips, Cubes or Chunks of Beef or Pork
Clams and Oysters
Crabmeat
Fish
Dishes that contain meat (Chili, etc)
The Basics
I will be providing a link below to the USDA recommendations for
canning different types of meat. Please read it before you attempt to
can anything. But here is a quickie on the basics:
Meats, or dishes with meats can only be pressure cooked. Never use
the boiling bath method or any other methods.
Always pressure cook the meats for the recommended amount of time.
Typically this is 75 minutes for pints, and 90 minutes for quarts.
Meats can be canned either raw or cooked. I prefer the raw method
because it is more convenient for me, except in the case of ground
meat. This works out better if I cook it first. Either way, raw or
cooked, it takes the same amount of time in the pressure cooker.
Typically you do not add water or broth to the jar for raw meat (it
makes it’s own juices) but you do for cooked meat.
How to Use Honey in Place of Sugar in Home Canning, Cooking, Making
Jams, Jellies and Baking
There are no hard and fast rules to substituting honey and sugar in
recipes, but this page should help you quickly decide how much you
will want to use in your particular recipe, instead of table or cane
sugar.
Background: Differences and Considerations Between Honey and Cane
Sugar
Honey adds moisture that table sugar does not have.
Honey is much more dense (weighs more per cup)
Honey adds its own flavor to the finished product
Honey adds acid to a recipe,
And honey can cause baked foods to brown more quickly.
Moisture: If you just swap honey for sugar the finished product would
likely be rather soggy and sticky. But, if we examine the rest of the
ingredients in a recipe, we can determine which items will absorb
some of the water in the honey and increase those to compensate. Or
we can take the opposite approach and reduce some liquid from the
recipe.
Density: A cup of granulated sugar weighs 8 ounces (1/2 lb or 1.1
kg). A cup of honey weighs 12 ounces (3/4 lb or 340 grams). So if you
were to substitute honey in a recipe that calls for brown sugar,
you’d be adding twice the amount of food. A cup of brown sugar weighs
only 6. But a cup of maple syrup weighs 11 ounces and
Flavor: Honey has its own unique flavor. General it is a light and
pleasing flavor, but if it conflicts with the desired taste of your
recipe, there’s not much you can do about it. However, most people
seem to like the flavor that honey adds!
Acidity: Since honey adds acid to a recipe, if the recipe is
sensitive to that you would have to neutralize with the addition of a
pinch of baking soda. Adding 1/8 teaspoon of baking soda per cup of
honey is advised in baking, but since most canning recipes prefer
acidity, no action is needed if you are using honey in place of sugar
in canning.
Faster Browning: Lower the oven temp about 25 degrees F to prevent
over-browning
General recommendations:
These are general recommendations and since the type, quality and
properties of the other ingredients affects how the sweetener acts,
you may have to do some trial and error to get the exact substitution
for the results you want. But these rations should work and be tasty!
Baking (pies, cakes, cookies, etc.)
Use 3/4 cup of honey replaces one cup of sugar. Reduce other liquids
by one-half cup for each cup of honey you add to the recipe. Lower
the oven temp about 25 degrees F to prevent over-browning
Canning (jams, jellies, preserves, chutney’s, fruit, etc.) and cooking
To use honey in place of sugar, use 7/8 cup for every cup of sugar,
and don’t change the other liquids
Substituting other sweeteners
Molasses: To substitute molasses for honey, use exactly the same
amount. The resulting flavor and color will be a but darker and
heavier. The reverse is true if you swap honey for molasses.
Corn Syrup: To substitute honey for corn syrup, use exactly the same
amount, but reduce any other sweet ingredients, since honey has more
sweetening power than corn syrup.
Brown Sugar (Demerara sugar or dark brown sugar): Follow the equation
for plain table sugar under General Recommendations, but also
substitute molasses for a portion of the honey to retain the expected
flavour (brown sugar is just white sugar where the molasses have not
been completely removed by refining). Brown sugar, on the other hand,
attracts moisture, so it will keep baked goods from drying out so
quickly. Also, brown sugar has some molasses in it, which adds
moisture, and certainly changes the taste.
Raw Sugar (Soft Brown Sugar): Basically, it is similar to dark brown
sugar, but has much smaller crystals and a higher portion of retained
molasses, so use about 20% more raw sugar than dark brown or plain
white sugar.
Substituting honey for sugar seems to be a matter of taste. Some
people use it cup for cup, others prefer 1/2 cup - 2/3 cup of honey
per cup of white sugar. Reduce the amount of other liquids by 1/4 cup
for every cup of honey used. Lower the oven temp about 25 degrees F
to prevent over-browning and add 1/4 teaspoon of baking soda for each
cup of honey to your batter.n (Honey is naturally acidic and the
baking soda tempers it.)
Honey may be substituted for up to half the sugar called for in a
canning syrup recipe. However, these products do not reduce the
calorie or carbohydrate content of the sugar syrup, and thus are not
acceptable sugar replacements for people on diabetic diets.
Plain water
Substituting plain water for the sugar syrup reduces the calorie
content of canned fruit by approximately 205, 280 or 375 calories per
pint, assuming 2/3 cup of thin, medium or thick syrup, respectively,
is replaced with water.
HERBOLOGY DEFINITIONS
Alterative - Producing a healthful change without perception
Anodyne - Relieves pain
Anthelmintic - A medicine that expels worms
Aperient - Gently laxative without purging
Aromatic - A stimulant, spicy
Astringent - Causes contraction and arrests discharges
Antibilious - Acts on the bile, relieving bilousness
Antiemetic - Stops vomiting
Antileptic - Relieves siesures
Antiperiodic - Arrests morbid periodic movements
Anthilic - Prevents formation of stones in urinary organs
Antirheumatic - Relieves rheumatism
Antiscorbutic - Cures or prevents scurvy
Antiseptic - aims at stopping putrification
Antispasmodic - Relieves or prevents spasms
Antisyphilitic - Having affect or curing STD
Carminative - Expels gas in the bowels
Carthatic - Evacuating from the bowels
Cephalic - Remedies used in diseases of the head
Cholagogue - Increases flow of bile
Condiment - Improves flavor of food
Demulcent - Soothing, relieves inflammation
Deobstruent - Removes obstruction
Depurative - Purifies the blood
Detergent - Cleansing to boils, ulcers, wounds etc
Diaphoretic - Produces perspiration
Discutient - Dissolves and heals tumors
Diuretic - Increases flow of urine
Emetic - Produces vomiting
Emmenagogue - Promotes menstruation
Emollient - Softens and soothes inflamation
Esculent - Eatable as food
Expectorant - Facilitates espectoration
Febrifuge - Abates and reduces fever
Hepatic - For diseases of the liver
Herpatic - Remedy for skin diseases of all types
Laxative - Promotes bowel action
Lithontryptic - Dissolves calculi in urinary organs
Maturating - Ripens or brings boils to a head
Mucilaginous - Soothing to all inflammations
Nauseant - Produces vomiting
Nervine - Acts specifically on nervous system, stops nervous excitment
Opthalmicum - For eye diseases
Parturient - Induces and promotes labor at childbirth
Pectoral - For chest infections
Refrigerant - Cooling
Resolvent - Dissolves boils and tumors
Rubifacient - Increases circulation and produces red skin
Sedative - Nerve tonic, promotes sleep
Sialogogue - Increases secretion of saliva
Stomachic - Strengthen stomach, relieves indigestion
Styptic - Stops bleeding
Sudorfic - Produces profuse perspiration
Tonic - Remedy which is invigorating and strengthing
Vermifuge - Expels worms from the system
Originally posted to Hestia’s Hearth
Blessings,
Starr
*Canning Margarine*
By: Mamabear
http://www.alpharubicon.com/kids/canningmargmama.htm
I’ve stocked Butter Buds for a long time, but it just doesn’t taste
right on pancakes. I was intrigued by Vertex’s article on canning
butter (http://www.alpharubicon.com/primitive/canbuttervertex.html),
so I decided to give it a try myself. I have a few tips that might
help someone else. (The basic butter canning recipe is reprinted
below.)
My family is strictly margarine-only, so I bought 5 pounds of Blue
Bonnet, 3 pounds of Parkay, and 3 pounds of Land O’ Lakes margarine.
I wanted to see if there were any big differences between brands.
You can NOT use whipped spreads or reduced-fat margarine because the
water content is too high.
Although many articles say to heat the canning jars at 250° for 20
minutes, I preferred to boil my jars for 10 minutes minimum in a big
crab pot first.
As with all endeavors, having the right equipment will make your job
easier. A boiler rack (to safely hold the jars while boiling), and
tongs make the job much safer.
After the jars had boiled, I then put them in the oven at 250 degrees
to dry off. I figured it couldn’t hurt.
I also threw the rings and lids into boiling water for about 10
minutes, then turned the heat down to a simmer.
Once everything had been boiled/heated, I put the jars into a pan so
I could easily pour the melted margarine into them. The pan will
catch any drips you might have.
When choosing a pot, make sure it is big enough. You must allow for
the boiling up of the margarine – it will foam or froth up a bit. You
do NOT want to have boiling fat spattering onto your hands or your
work surface!
Five pounds of margarine will fill a 6-quart pot about halfway. Three
pounds will fit comfortably into a 3-quart pot; but a 2-quart pot is
too small. I had to offload some of the 2-quart pot’s margarine into
another saucepan. You can see how full it is.
After the liquid had come to a boil and then simmered for about 8
minutes, I poured it into each pint Mason jar using a plastic funnel.
It is very important to give the pot a stir or two before every
spoonful goes into the jar. This mixes the water, fats, and other
parts of the mixture so that no jar has more water or fat than
another.
The directions say to allow ¾” headroom so you can agitate the
mixture. Some of the margarine had a large amount of froth – like the
head of a badly-drawn draft beer – and it was difficult to see how
much headroom there was. When in doubt, fill `er up – it’s better to
pour off some liquid afterward than to have too much space in a jar
where bacteria could have a party.
Here are the three brands about 10 minutes after the jars were
filled. Notice the layer of water at the bottom of many of the jars.
This isn’t necessarily bad, but you have to shake the jar as it’s
cooling to mix the fat and water together. The more water, the more
shaking it will require.
It was my experience that the Land O’ Lakes had markedly less water
in the boiled mixture.
Here’s the finished product. I eventually had to throw away two jars
because they had too much water in them. I suspect that I didn’t mix
them up well before ladling the liquid into the jars.
In a few months I’ll pop one of the jars and see how the quality is.
Good luck, and have fun!
BASIC BUTTER CANNING DIRECTIONS
reprinted from
http://www.endtimesreport.com/canning_butter.html
1. Use any butter that is on sale. Lesser quality butter requires
more shaking (see #5 below), but the results are the same as with the
expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings
or seals. One pound of butter slightly more than fills one pint jar,
so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan
works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a
slow boil. Using a large spatula, stir the bottom of the pot often to
keep the butter from scorching. Reduce heat and simmer for 5 minutes
at least: a good simmer time will lessen the amount of shaking
required (see #5 below). Place the lids in a small pot and bring to a
boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup
ladle or small pot with a handle, pour the melted butter carefully
into heated jars through a canning jar funnel. Leave 3/4” of head
space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from
the simmering water, add the lid and ring and tighten securely. Lids
will seal as they cool. Once a few lids “ping,” shake while the jars
are still warm, but cool enough to handle easily, because the butter
will separate and become foamy on top and white on the bottom. In a
few minutes, shake again, and repeat until the butter retains the
same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a
refrigerator. While cooling and hardening, shake again, and the
melted butter will then look like butter and become firm. This final
shaking is very important! Check every 5 minutes and give the jars a
little shake until they are hardened in the jar! Leave in the
refrigerator for an hour.
Mamabear
CANNING BUTTER
Jars of canned butter
1. Use any butter that is on sale. Lesser quality butter requires
more shaking (see #5 below), but the results are the same as with the
expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without
rings or seals. One pound of butter slightly more than fills one pint
jar, so if you melt 11 pounds of butter, heat 12 pint jars. A
roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to
a slow boil. Using a large spatula, stir the bottom of the pot often
to keep the butter from scorching. Reduce heat and simmer for 5
minutes at least: a good simmer time will lessen the amount of
shaking required (see #5 below). Place the lids in a small pot and
bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a
soup ladle or small pot with a handle, pour the melted butter
carefully into heated jars through a canning jar funnel. Leave 3/4”
of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from
the simmering water, add the lid and ring and tighten securely. Lids
will seal as they cool. Once a few lids “ping,” shake while the jars
are still warm, but cool enough to handle easily, because the butter
will separate and become foamy on top and white on the bottom. In a
few minutes, shake again, and repeat until the butter retains the
same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a
refrigerator. While cooling and hardening, shake again, and the
melted butter will then look like butter and become firm. This final
shaking is very important! Check every 5 minutes and give the jars a
little shake until they are hardened in the jar! Leave in the
refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark
shelf. Canned butter does not “melt” again when opened, so it does
not need to be refrigerated upon opening, provided it is used within
a reasonable length of time.
Organic Versus Natural, How to Tell the Difference
by Willie Jones
With our increasingly toxic environment, more and more people are
opting for organic food. But unless you really understand the labels
on food you may not be getting the real deal!
First of all people can get confused with, All Natural, and Organic.
The USDA’s National Organic Standards does not regulate the term
Natural when it comes to fruits and vegetables, however, the Food
Safety and Inspection Services does regulate the term all natural
when it comes to meat. When a cut of meat is labeled All Natural, it
simply means that it has not been injected to make it juicier or
plumper and color and preservatives have not been added and has been
minimally processed. It may or may not be organic.
The problem here is that there are different types of farms. There
are feed f arms where cattle are kept indoors and are fed unnatural
grains. These farms need to give their cattle antibiotics because of
the high disease rate. Growth hormones are often used to make them
fatter. They may be eating organic grains but that does not mean you
are getting the healthiest meat.
The best meat is where livestock is on free roaming farms where the
farm itself has been certified organic and the cows are eating a true
and natural diet. The environment for them is calm and nature runs
its course with them. Livestock that is in an enclosed or feed farm
can be much more stressed.
The problem with eating meat that has been injected with hormones is
that it can make you fat. It makes the cattle fat and possibly you
too! That goes for dairy as well. You may have noticed over the last
decade that girls are developing at younger and younger ages. There
has been some research that has been done which suggests that
hormones from meat and dairy may be responsible for this, although
more testing needs to be done.
Now for fruits and vegetables it is a different matter. A number
system has been developed to identify organic produce, as well as
produce grown the commercial way, with pesticides and chemicals. In
most grocery stores there is a section set aside for organic foods
but in the produce aisle you can also find organic. You just have to
know what to look for. There is an oval sticker on the produce and it
will have either 4 or 5 digits on it.
Example: A tangerine might read 4053. Anything that starts with a 3
or 4 means that is was grown with pesticides and chemicals.
A 5 digit number, denotes it was grown organically. Example; an
organic tangerine would read 94053. If you have a 5 digit number that
starts with 9, you have organic produce.
There is another set of numbers that personally scare me and that is
a 5 digit number that starts with 8. Example; a tangerine labeled
84053. That would be a tangerine that was genetically engineered.
There is a growing wave of concern about genetically modified food.
More studies need to be done on this.
There are standards for organic as well. The best is when you read
the term “100% organic”! This means that every aspect from growing
and products used are in fact 100% certified organic. Then there is
just the term, “Organic”. This could be 95 to 97% organic.
Now that we know the difference between natural and organic, and what
the stickers at the grocery store means, we as a population are
better educated about our food supply and healthier decisions can be
made.
Certified organic foods have a higher nutrient content and higher
antioxidant capacity. That alone is a good reason to go organic. It
may cost more but would be worth it.
Wait! Save that milk carton for my garden!
ICE CREAM POTS
Wash out paper ice cream cups. Add planting soil and plant a few
seeds in each cup. When seedlings are 4-5 inches tall, moisten soil
and carefully press out the root ball to transplant in an outdoor
garden or tub.
POPSICLE STICKS
Next time you eat a popsicle, don’t throw away the stick. You can use
it in your windowsill or outdoor garden. Popsicle sticks can be used
to mark seed variety, date planted, etc. They also make
handy “stakes” to mark outdoor garden rows. Place the empty seed
packet in a plastic bag so it won’t get soggy. Staple the packet and
bag to the stick.
GOT MILK?
Then you must have some empty milk containers around. Rinse the empty
containers out. Cut one side from a quart or half-gallon container.
Fill with seed starting mix. Use the removed side as dividers.
When the seedling are tall enough to transplant outdoors, simply slit
the sides of the cartons and slide or scoop out the root cube gently
to avoid disturbing tender roots.
Plastic milk cartons can be used too! Carefully cut a milk jug so you
have a 2-inch bottom that you can use as a plant saucer to keep water
from staining windowsills or table tops, or you can use it as a basic
seed starter dish.
Save the tops and caps The large tops can be used to protect tender
seedlings from frost. Simply press the jugs into the ground. Remove
them in the morning and replace at night until danger of frost is over
[how to survivalist club] IDEAS FOR MUST HAVE SURVIVAL BOOKS : PLEASE FEEL FREE TO ADD TO LIST!
crises preparedness manual is a very good book
marcus19992 wrote:
Where There Is No Doctor:
A Village Health Care Handbook
by David Werner
Where There Is No Dentist by Murray Dickson
Where Women Have No Doctors: A Health Guide for Women
by A. August Burns
Wilderness Medicine, Beyond First Aid, 5th Edition
by William Forgey
Medicine for the Backcountry by Buck Tilton
First Aid: A Pocket Guide : Quick Information for Mountaineering and
Backcountry Use
by Christopher Van Tilburg
Back to Basics: How to Learn and Enjoy Traditional American Skills
by Reader’s Digest
The Self-sufficient Life and How to Live It
by John Seymour
The Encyclopedia of Country Living: An Old Fashioned Recipe Book
by Carla Emery
Making the Best of Basics: Family Preparedness Handbook
by James Talmage Stevens
Food Storage 101 Where do I begin? (Cookin’ With Home Storage)
by Peggy Dianne Layton
Where There Is No Doctor: A Village Health Care Handbook
by David Werner
Where There Is No Dentist by Murray Dickson
Where Women Have No Doctors: A Health Guide for Women
by A. August Burns
Wilderness Medicine, Beyond First Aid, 5th Edition
by William Forgey
Medicine for the Backcountry by Buck Tilton
First Aid: A Pocket Guide : Quick Information for Mountaineering and
Backcountry Use
by Christopher Van Tilburg
Back to Basics: How to Learn and Enjoy Traditional American Skills
by Reader’s Digest
The Self-sufficient Life and How to Live It
by John Seymour
The Encyclopedia of Country Living: An Old Fashioned Recipe Book
by Carla Emery
Making the Best of Basics: Family Preparedness Handbook
by James Talmage Stevens
Food Storage 101 Where do I begin? (Cookin’ With Home Storage)
by Peggy Dianne Layton
Building resilliance skills
http://www.mayoclinic.com/health/resilience/MH00078
bttt
HERBS
http://www.apostle.org/kli/opt29.htm
Note that although western medicine may not recognize the value of
herbs, 75% of drugs used today are based on knowledge of plant
substances and one-fourth of all prescription drugs contain one or
more plant-derived ingredients.
Most drugs, particularly synthetic drugs are at a 100% concentration
(with the many side-affects) and herbal medicines typically have
concentrations of activity of only 2 to 3%.
Botanical medicine normally takes the form of powdered leaves, bark,
flowers, roots, or seeds. Barks and roots deteriorate at the slowest
rate. The most reliable way to take herbs may be an extract or
tincture, sold in eyedropper bottles at health food stores.
A consumer needs to be aware. Pay close attention to ingredients.
MANY OF THE PRODUCTS ARE NOW VOLUNTARILY STANDARDIZED TO A CERTAIN
COMPONENT OR GROUP OF COMPOUNDS. You also need to watch out for
products containing ephedra or ma huang - the herbal form of the
central nervous system stimulant, ephedrine, commonly known as speed.
They are marketed under names such as Herbal Ecstasy, Ultimate
Xphoria and Cloud 9. (Some over-the-counter asthma medications also
contain ephedrine.)
Make sure you get pure (if available, standardized) herbal products
which are proven to be helpful to the body. Here are some of the
better known beneficial herbs:
Echinacea
There is general agreement from several sources on the value of this
herb in stimulating the immune system.
It is one of the most heavily studied and best selling immune-
boosting herb in the world. It increases the ability of white cells
to surround and destroy bacterial and viral invaders in the blood.
It stimulates the lymphatic system to clean up waste material and
toxins.
It has been shown to be a 30 percent more potent T-cell stimulator
than the most potent T-cell stimulator known at this time.
From the 1890s to the 1920s echinacea preparations were the most
widely prescribed American medicinal plant by physicians in the
United States. Today, it is one of the most important over-the-
counter products in Germany and is routinely perscribed by German
physicians. Over 180 products are approved by the German government.
No single chemical component is responsible (to be standardized on)
for echinecea’s medicinal action. It may involve flavonoids,
polysaccharides, caffeic acid derivatives, alkylamides and other
compounds.
Garlic
Over one thousand research papers have been published in the past
twenty to twenty- five years. It is the number two selling herb -
just behind enchinecea.
Garlic has been used to treat illness for thousands of years. It is a
powerful antiviral, antifungal and antibacterial herb.
One study has shown that one milligram of the major garlic
constituent, allicin, is equal to 15 standard units of penicillin
(for example, garlic has been shown to be more effective than
penicillin for sore throats).
It has been shown an ability to aid certain immune functions,
particularly increasing natural killer cells’ activity. ( It is
helpful in preventing colds and influenza and is useful in other
forms of viral illness.)
It also provides important cardiovascular benefits, including
slightly lowering blood pressure, aiding in the thinning of the blood
and reducing platelet aggregation (the clustering of disks found in
human blood that facilitates blood coagulation).
Studies in China and Italy found stomach cancer risk dropped by up to
40 percent in those eating large amounts of garlic and onions. A
study of 41,000 women in Iowa found that eating garlic at least once
a week reduced the risk of colon cancer by 35 percent.
Garlic’s stongest anti-cancer effect when consumed regularly before
the onset of cancer or when cancer cell numbers are small - in a
preventative mode.
Odor-controlled capsule supplements standardized on allicin are a
popular way of receiving the benefit from this herb.
Ginkgo (Ginkgo Biloba)
At least three volumes of technical papers on the chemistry,
pharmacology and clinical studies on Ginkgo biloba extract have been
published.
It increases the flow of blood to the brain, ensuring that the brain
gets enough glucose, oxygen and other critical nutrients.
It acts as a powerful free-radical scavenger in brain cell membranes.
It improves brain neurotransmitter function in several ways.
In neural tissues, it inhibits “platelet aggregation factor” (PAF).
PAF has been linked to decreased blood flow to the brain and, by
extension - brain damage.
Similarly, it protects brain cells agains the negative effects of
trauma, intoxication, hypoxia (reduced oxygen availability) and
cerebral insufficiency.
This results in an overall improvement in brain function, especially
in the elderly who are in danger of encroaching senility.
It is licensed in Germany for the treatment of cebreal dysfunction,
as a supportive treatment for hearing loss due to cervical syndrome
and for peripheral arterial circulatory disturbances.
Ginkgo leaf extracts are also used for heart and eye diseases, and
accidents involving brain trauma.
The most popular products are capsules standardized to 24 percent
flavone glycosides and further calibrated for ginkgolides and other
components.
Ginseng
The main application is with weak, debilitated, stressed or elderly
people. It invigorates the mind and muscles.
It aids the body to cope with stress, primarily through effects upon
the functioning of the adrenal gland.
If ginseng is abused, however, serious side effects can occur,
including headaches, skin problems, and other reactions. The proper
dosage should be determined and respected.
Goldenseal
Goldenseal has a long history of use in infections including
bacterial, viral, fungal and parasitic. It is a topical disinfectant
for sores on the mucous membranes.
It can help in many digestive problems, from peptic ulcers to
colitis.
It inhibits yeast growth which can be a common side affect of using
antibiotics.
Applied externally it can be helpful in eczema, ringworm, itching,
earache and conjunctivitis.
Note that this herb is considered “cooling,” the opposite effect of
garlic.
Milk Thistle
A wealth of laboratory and clinical research on this herb is
revealing exciting data about reversal of toxic liver damage as well
as protection from potential hepatotoxic agents.
- They highlight a role for milk thistle in the treatment of
toxic/metabolic liver disease (including both alcohol and drug
induced forms).
- Milk thistle shortens the course of viral hepatitis, minimizes post-
hepatitis complications and protects the liver against problems
resulting from liver surgery.
Milk thistle is often standardized to 70 percent silymarin, its most
active component.
St. John’s Wort
Long used as an anti-inflammatory, wound-healing nervine, valued for
its mild sedative and pain-reducing properties.
- It has been used to treat neuralgia pain, fibrositis, sciatica,
rheumatic pain, anxiety, tension, and similar problems.
- It is increasingly recommended in the treatment for mild to
moderate depression.
Recent research has suggested a role for this herb in the treatment
of virus infections, from influenza to HIV.
Used externally, it’s a valuable healing and anti-inflammatory remedy.
- As a lotion it will speed the healing of wounds and bruises,
varicose veins and mild burns.
- The oil is especially useful for healing sunburn.
Saw Palmetto
Saw palmetto is an herb that acts to tone and strengthen the male
reproductive system.
- It will safely boost male sex hormones.
- It is most effective in reducing the size of a benign enlargement
of the prostrate gland.
Valerian
A scientific team from Europe reviewed the scientific research on
valerian and concluded that it is a safe nighttime sleep aid.
- In Germany. valerian root and its teas and extracts are approved as
over-the- counter medicines for states of excitement and difficulty
in falling asleep.
Basil
Other names of Basil are Albahaca, St. Joseph’s Wort, and Sweet
Basil. They are native to tropical Asia. Basil herb is best grown in
hot and dry conditions. It is used in cooked recipes and contains
powers of healing.
Basil herb This has an over all effect on the body and mind. It
increases the capacity to cope and adapt to changing and challenging
environments, and reduces the negative physical and psychological
effects of stress.
It lowers dangerous cholesterol and stress-related high blood
pressure, protects the heart and blood vessels, and has mild blood
thinning qualities, thereby decreasing the likelihood of strokes.
Moderates blood glucose levels in diabetics.
Contains vitamins C and A, and minerals calcium, zinc and iron, as
well as chlorophyll and many other phytonutrients. It also enhances
the efficient digestion, absorption and use of nutrients from food
and other herbs. Strengthens and modulates the immune syste m.
Reduces allergic histamine, asthmatic and other adverse immune
reactions.
Reduces the painful and dangerous inflammation that plays a key role
in various forms of arthritis, cancer and degenerative neurological
disorders. Generally contributes to healthy liver function, improves
the metabolic breakdown and elimination of dangerous chemicals in the
blood, and counteracts various liver diseases.
Offers significant natural antibacterial, antiviral and antifungal
properties and is, thereby, helpful in treating many serious systemic
diseases, as well as localized infections.
In addition to contributing generally to respiratory health, Holy
Basil is helpful in the treatment of a variety of serious allergic,
inflammatory and infectious disorders affecting the lungs and related
tissues.
Slows the biological aging process by reducing the impact of
physiological aging factors such as stress, free radicals and
decreased immunity.
Reduces the cell and tissue damage caused by harmful rays of the sun,
TV, computers, X-rays, radiation therapy, high altitude air travel,
etc.
Aids meditation and delivers nutrients to the mind necessary for the
experience of enlightenment.
Improves stamina and endurance, and increases the body’s efficiency
in using oxygen. Enhances protein synthesis and strength.
Enhances the effectiveness and reduces the negative and often
dangerous side effects of many standard modern medical treatments.
Prevents fevers, enhances protein synthesis, muscle mass and
strength. Reduces eczema, psoriasis and various other skin disorders.
http://waltonfeed.com/self/wheat.html
Wheat - More than Just Bread
by Group Leader Melanee Van Ee-Mortensen
Wheat Yes, most people do just think of bread when they see the word “wheat,” yet this is only one of hundreds of uses for for the most versatile of all grains! Yes, it is considered the most important grain crop in the world — providing 40-60% of the available energy and protein in developing countries. Because it stores so very well, it also is key to long term food storage. The purpose of this page is to get you to use your wheat. You might say, “I don’t have a grinder!” Well, I thought of that. There are recipes here that you can make without a grinder.
Why do I want you to use your wheat? Well, there are many reasons beyond the basic terrific nutritional benefits, but one of the most important is this: adding a bunch of high fiber whole grains to your diet all at once can cause gastrointestinal distress. So, you need to gradually add it as part of your diet. Should you ever be forced to live on your food storage, you won’t get sick — it’s that simple. By the way, wheat should not be looked at as an emergency food! It is tasty and good. I’m sure you will find a few recipes at the end of this article that you will actually like.
There are several types of wheat, but the most important for home use are the soft and hard wheat. Hard wheats have the highest protein content and are best for bread making. They can either be winter or spring wheat, red or turkey or white (golden) in color. Soft wheat is best for quick breads, pastries, crackers, and cookies where protein content isn’t as critical. White hard wheat makes exceptionally good bread — a lighter loaf than the hard red wheat.
Wheat can, of course, be ground into flour — and then readily substituted 50-50 with all-purpose flour in pretty much any recipe without much change in texture. Examples of this include cookies, brownies, quick breads, biscuits, bread, noodles... This is the easiest way to get healthy whole wheat flour into your diet. Once ground, store the flour in the refrigerator or freezer until you use it. Or better yet, only grind it as you use it. Wheat has natural oils that are released with grinding which quickly get oxidized and become rancid. (The stuff from the store has this healthy stuff removed and is then “enriched” to try and make up for it. They do this to give it a longer shelf life.) In the ground form (flour) it can also be made into a meat substitute called “wheat meat.”
Whole Kernel (a.k.a. wheat berries). Soak wheat overnight then boil it which gives you soft wheat kernels. Prepared this way, they can be used for many things such as bulgur, popped wheat, pilafs, tabbouleh, meat extenders, cracked wheat cereals, bean substitutes, rice substitutes and noodle substitutes. Sprouted, wheat can be added to casseroles soups or stews, breads, muffins... you name it.
Wheat conversions:
1 cup uncooked wheat = 2 cups cooked wheat
2 cups whole wheat = 3 cups ground flour
1 lb whole wheat = 2 1/4 cups wheat berries
Recipes
COOKING WHOLE KERNEL WHEAT
Wash one cup of wheat and soak in 2 cups cool water for 12 hours. Place rehydrated wheat in a pan and bring to a boil. It may be necessary to add water. Simmer for about one hour until tender. Wheat need not be covered with water since cooking by steam is effective (use a lid). Water should be mostly absorbed after the hour. The plump, cooked wheat will keep in a covered container in the refrigerator for about two weeks or frozen for longer. So, make lots and save time! (a slow cooker can also be used, as can a pressure saucepan — 1 cup wheat to 2 cups water at 15 lb. pressure for 15 minutes. Salt optional.)
POPPED WHEAT
Here is a great snack recipe that uses whole unground wheat and stores very well. You can eat it as is or sprinkle on a few salads. Take 1 cup soaked and cooked whole wheat kernels (cooked just about 30 minutes — not until split) and drain very well. (You may even wish to dry it off with a towel.) Heat cooking oil to 360 degrees. Deep fry a small portion at a time, about 6 tbsp for 30-45 seconds or until golden brown and popping sound is done. Immediately remove from oil with a strainer and place on a paper towel to cool. The wheat will not pop like popcorn, in fact some kernels may not pop at all but will be very crispy and golden. Season to taste with salt, onion salt, garlic salt, barbecue salt, or dust with powdered ranch dressing. Cool completely and store in a glass jar. If desired, add to dried fruit and chocolate chips for a great trail mix!
WHEAT SALAD - SURPRISINGLY SCRUMPTIOUS
* 2 1/2 cups cooked, rinsed, cooled whole wheat kernels
* 2-6 oz vanilla instant pudding (dry) pkts
* 3 tbsp lemon juice
* 16 oz whipped topping (or you can use Cool Whip)
* 8 oz cream cheese
* 1-12 oz can fruit cocktail w/ juice
Once the wheat is cooled, whip the cream cheese and lemon juice. Beat the whipped topping into cream cheese until it’s light and fluffy. Mix in the remaining ingredients. The pudding will firm up the mixture so you can enjoy this immediately but it’s better if its chilled. If you’d like, you can use a 12 oz can of crushed pineapple instead of the fruit cocktail. For variety, use cooked and rinsed cracked wheat, rice, or very small fine noodles (like acini de pepe). We’ve had this with pistachio pudding and pineapple as well in my family.
BAKED WHEAT PUDDING
* 2 eggs
* 1/4 tsp. salt
* 1/3 c brown sugar
* 2 cups milk, heated
* 1/2 cup raisins
* 1 cup cooked whole wheat
Beat eggs slightly, add salt and sugar. Add heated milk, raisins, and wheat. Bake at 325 degrees until set. Nutmeg may be sprinkled on top before baking. Serve with cream or fruit sauce.
BULGUR WHEAT
Bulgur is a precooked, dried cracked wheat. It is toasted in appearance, nutty in flavor, and easily adaptable to favorite dishes. Bulgur has the advantage of cooking more rapidly than whole or cracked wheat. People in the Middle East eat this daily.
Take cooked whole kernel wheat and spread thinly on cookie sheets or shallow pans and place in a warm oven to dry (200 degrees F). Wheat must be very dry so it will crack easily. When thoroughly dry, remove the chaff by rubbing kernels between the hands. (You may need to slightly moisten hands.) Crack wheat in a mill, grinder or blender. It is now ready to use. If the recipe calls for cooked bulgur, boil it in water for 5-10 minutes or until rehydrated. It will approximately double in volume. (Regular cracked wheat can be used, but the cooking time will need to be increased.)
BULGUR PIZZA DOUGH
* 1/2 c bulgur
* 1 3/4 c water
* 1 pkg active dry yeast
* 1/4 c lukewarm water
* 2 1/2 c flour
* 1 tsp salt
* 1 tbsp vegetable oil
Combine the bulgur and 1 3/4 c water in saucepan, cover, and heat and simmer 15 minutes or until most of the liquid is absorbed. Cool to lukewarm. Dissolve yeast in lukewarm water. Sift flour, 1/2 tsp. oregano, 1/2 tsp. garlic powder, and salt together. Add oil, cooked bulgur, and yeast mixture. Mix thoroughly (until dough leaves sides of bowl). Lightly oil surface of dough, cover and let rise in warm place, about 85 degrees F. until doubled in volume, about 1 1/2 hour. Divide dough in half. Roll each half into a circle to fit a 12 inch pizza pan. Brush surface with oil and let rise 20 minutes or until done putting on toppings) and then bake 375 degrees for 35-40 minutes.
Quickie version: add 1/4 tsp. baking powder to flour. Continue as above, but don’t wait for the rising time. Immediately after kneading/mixing, shape onto pans. Put on toppings, let sit another 5 minutes, and then cook 20 minutes at 400 degrees or until browned on bottom and top looks properly melted.
CHINESE FRIED BULGUR
* 2 tbsp vegetable oil
* 3/4 cup finely minced onion
* 1/2 cup finely minced celery
* 1/2 cup finely minced green pepper
* 2 1/2 cups cooked bulgur
* 2 tbsp soy sauce
Heat oil in heavy skillet. Add onion, celery, and pepper. Sauté over moderate heat until onion is opaque. Stir in bulgur. Cover and cook over low heat 15 minutes, stirring occasionally. Stir in soy sauce.
PILAF — CHICKEN FLAVORED
* 2 tbsp butter or margarine
* 3 tbsp chopped onion
* 1 c bulgur
* 2 c chicken stock
* 1/2 tsp salt
* 1/8 tsp pepper
Melt butter in heavy skillet, add onion and sauté until opaque. Add remaining ingredients, cover and simmer over low heat 20 minutes, or until all liquid is absorbed.
Variations:
Beef flavored: substitute beef stock or canned bouillon for the chicken stock. Add 1 tsp. Worcestershire sauce
Parsley: Add 1/4 tsp. chopped parsley to the chicken flavored pilaf at the beginning of cooking.
Parmesan Pilaf: Increase onion to 1/4 cup and add with it 1/4 tsp minced garlic. When cooking is completed, stir in 1/3 c parmesan cheese and 1 tbsp minced parsley.
Pink Pilaf: Substitute 1 cup tomato juice, 1 cup chicken broth, and 1/4 c water for the 2 cups chicken broth.
Taiwan Pilaf: When cooking is completed, stir in 1 to 2 tbsp soy sauce.
Pilaf Almondine: Cook 1 cup bulgur. When cooked, add 1/3 to 1/2 cup butter or margarine. Sprinkle with chopped, toasted almonds.
Diced/sliced meats and other spices can easily be added! Broken up vermicelli or even rice also can be added (with increase in liquids). Be creative!!
WHEAT CHILI — USING BULGUR TO SAVE TIME
* 1/2 large onion
* 1 tbsp chili powder - or to taste
* 1 lb.
* ground beef
* 3 c cooked bulgur
* 1 each 16 oz can tomatoes
* 1/2 tsp cumin powder
Cook chopped onion and beef in frying pan until browned. Add tomatoes, chili powder, cumin powder, and cooked bulgur. Cover and cook over low heat for 20-25 minutes. (This can be done with regular raw whole kernel wheat, but will need more liquid/tomato juice and will need to be cooked for about 1 1/2 hours.)
TABOULI (TABBOULEH)
* 1/2 c bulgur
* 2 c cold water
* 3 medium tomatoes, diced
* 1/2 c parsley, chopped
* 1/4 c chopped green onions
* 2 tbsp fresh mint, chopped
* 2 tbsp oil (olive)
* 2 tbsp lemon juice
* 1 tsp salt
* 1/4 tsp pepper
In large bowl, stir bulgur with water; let stand 1 1/2 hours until bulgur softens and rehydrates. Drain bulgur well. Add tomatoes and remaining ingredients; mix well. Cover and chill for at least 1 hour. Serves 6. (Can use cooked whole kernel wheat.)
SPROUTING
Rinse the proper amount of seeds and place in a jar. Cover with about 1 inch of water and soak at least 8-12 hours or overnight so seeds swell. After soaking, cover bottle with a piece of nylon stocking, net or fiberglass window screening. Hold in place with an elastic band or a bottle ring so air and water can pass through freely. Pour water in jar and gently shake. Pour off water and lay jar on its side in a dark place. Repeat this two or three times a day until the sprouts are as long as the wheat kernel. Store sprouts in refrigerator until ready to use. Mix sprouts into casseroles, nut loaves, meat loaves, poultry dressing, vegetable salads, gelatin salads, soups, stews, egg dishes, soufflés, scrambled eggs... Don’t let sprouts get too long or get past their prime as wheat grass will result - a different item altogether. Keep them out of the sunlight which will turn them green.
FISH CHOWDER
* 2 1/2 c hot water
* 1-2 (6 1/2-oz) cans tuna
* 3 tbsp butter
* 1/2 c raw cracked wheat
* 1/2 c chopped onion
* 1/2 c frozen peas
* 1/2 c chopped celery
* 1/2 c shredded carrots
Put all of the ingredients into a saucepan and bring to a boil. Lower the heat to medium and cook for 15 minutes. Blend the following and add to the hot mixture:
* 2 c hot water
* 3/4 c dry milk powder
* 1 1/2 tsp salt
*
* 1/4 c cornstarch
* 1/8 tsp pepper mixed with the milk powder
Heat to just below boiling and stir until thickened.
YIELD 6-8 servings
INDIAN FRY BREAD
* Mix together:
* 4 c flour (half white)
* 1/2 c non instant powdered milk
* 2 tsp baking powder
* 2 tsp sugar
* ADD: 1 1/2 c very hot water
Quickly work ingredients together and knead for a few minutes. Take pieces from ball of dough, pull and stretch with hands into a circle of about 6 to 8 inches. (Or roll out on oiled counter and cut into desired shapes.) Fry in hot oil. Top with chili or refried beans, grated cheese, green onions, lettuce, thawed and slightly steamed green peas, cooked garbanzo beans, olives, etc. With a drizzle of Ranch-type dressing on top.
SCONES
* 1 qt buttermilk
* 8-9 c whole wheat flour (or 5 c whole wheat and 3-4 c white flour)
* 2 tbsp active dry yeast
* 2 tbsp honey or sugar
* 2 tsp salt
* 1 tbsp baking powder
* 1/2 tsp soda
* 1/3 c oil
* 2 eggs
Warm buttermilk to 125 degrees F. Combine 5 cups flour, yeast and honey in mixer bowl. Add buttermilk and mix 1 minute. Turn off mixer. Add salt, baking powder, soda, oil, and eggs. Turn on mixer and add remaining flour, 1 cup at a time until dough begins to clean the sides of the bowl. Dough should be soft. If dough gets too stiff, drizzle a little warm water over dough as it mixes to soften. Dough may be used immediately or covered and stored in the fridge for 2 to 3 weeks. Dough will continue to rise for a while in fridge.
Knead down a few times. When ready to use, roll out room temperature dough on a lightly floured counter top. Cut into desired shape. Let rise. Cook on a nonstick griddle at 375 degrees F turning when brown and cook other side or deep fry in hot oil.
YIELD: 72 scones. Serve hot with honey and butter, jam or desired sweetener. Can be used as Fry Bread.
PITA BREAD Mix together:
* 2 c flour
* 1 tbsp active dry yeast
ADD and mix well:
* 1 1/4 c water (120 degrees F)
* 1/2 tsp salt
Gradually add another 2 cups flour until dough cleans sides of bowl. Dough should be moderately stiff. Knead 4 - 5 minutes until dough is smooth and elastic-like. Do not over knead. Form dough into 10 balls. On a floured counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape. Make sure both sides are covered with flour. Place on a lightweight, nonstick baking sheet. Let rise 30 minutes or until slightly raised. Preheat oven to 500 degrees F. Gently turn the rounds upside down just before placing in the oven. Bake on the bottom rack of oven. The instant hot heat makes the breads puff up. NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool. While still warm, store in plastic bags or an airtight container. To serve warm, reheat in a 350 degrees F oven. Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc. Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal. Filling for a Pita Pocket or Whole Wheat Sandwich: Use the following list of mixed vegetables to make a delicious wholesome sandwich. Try fresh slices of avocado, white cheese, olives, mushrooms, tomatoes, cucumbers, sprouts, purple onions, meats...
CHILI RELLENO CASSEROLE 1/2 lb. lean ground beef 1 med. onion, chopped 1/2 tsp salt
* 2 c cooked whole wheat 2 (4-oz) cans green chilies
* 1 1/2 c grated Cheddar or longhorn cheese
* 1 1/4 c milk
* 1/2 c whole wheat flour
* 4 eggs
* 2 dashes hot sauce
* 1/4 tsp allspice
* 1/4 tsp cumin
Brown the ground beef and onion in a small skillet. Add salt. Cover the bottom of a 6 x 10-inch glass baking dish with half of the cooked wheat. Drain the liquid from one can of chilies into a blender. Remove seeds from chilies and layer chilies over cooked wheat. Spread meat and onions over chilies. Cover with grated cheese. Spread remaining wheat over cheese. Drain liquid from the second can of chilies into blender. Remove seeds and layer over wheat. In blender combine milk, flour, eggs, hot sauce, and spices. Blend well. Slowly pour over casserole. Bake in a 350 degrees F oven for 45 minutes. Remove from oven, and let sit 10 minutes before cutting.
YIELD: 5 or 6 servings
MULTIPURPOSE BAKING MIX
(ALL of these “mix” recipes came from the book FROZEN ASSETS by Deborah Taylor Hough, pages 163 - 169.)
* 4 c all-purpose flour
* 4 c whole wheat flour
* 1 1/3 c nonfat dry milk
* 1/4 c baking powder
* 1 tsp salt
* 1 1/2 c vegetable shortening or margarine (do not use oil)
In a large mixing bowl, stir dry ingredients together until well-mixed. Cut in shortening or margarine until well-mixed. Store in closed, covered container. If stored in a pantry, use within one month; or store in a refrigerator.
NOTE: If margarine is used, store only in refrigerator-the margarine will go rancid if stored at room temperature for any length of time. Stir lightly before use. All-purpose flour, cornmeal, or rolled oats may be substituted for the whole wheat flour.
PANCAKES
* 4 c Baking Mix
* 2 c water
* 4 eggs, beaten
In a bowl, stir together ingredients just until blended. The mixture will still be somewhat lumpy. Pour scant 1/4 cup on hot griddle. Cook until edges are dry. Turn; cook until golden. For fluffier pancakes; add 4 tablespoons lemon juice (or vinegar), 8 teaspoons sugar and 4 teaspoons baking powder. If preparing pancakes to freeze, undercook slightly, freeze individually on cookie sheet, place frozen pancakes into freezer bag. To reheat, place frozen pancakes in a toaster.
NOTE: Author found 2 cups of water made the batter too thick. Try adding 3 cups water. Adjust the water to the consistency you want.
YIELD: About 24 medium sized pancakes
WAFFLES
* 4 c Baking Mix
* 1 1/3 c water
* 2 eggs
* 4 tbsp vegetable oil
Stir ingredients until well blended. Pour onto hot waffle iron. Bake until steaming stops. Freeze leftover waffles individually on cookie sheet. Once frozen, store in a freezer bag. To reheat, place frozen waffles in a toaster.
NOTE: Author adds a bit more water to reach a consistency she prefers.
YIELD: about 24 twelve inch waffles
BISCUITS
* 4 c Baking Mix
* 1 c water
Add water to baking mix and stir about 20 times. Turn dough onto lightly floured board. Knead 10 - 15 times. Roll or pat to 3/4 inch thickness and cut with biscuit cutter. Bake on ungreased pan or cookie sheet in a 400 degrees F preheated oven for 12 - 15 minutes. To freeze, place in freezer bag. Reheat in microwave. VARIATIONS: 1/4 c bacon, cooked and minced; or; 2/3 c grated cheese and 1/2 teaspoon garlic powder; or 2/3 c raisins and 2 tablespoons sugar.
YIELD: 20 two-inch biscuits.
SHORTCAKE
* 4 2/3 c Baking Mix
* 1 c water
* 6 tbsp sugar
* 6 tbsp margarine or butter, melted
Stir ingredients until soft dough forms. Spread in two ungreased 8-inch square baking pans. Bake at 425 degrees F for 15 - 20 minutes or until golden brown. Slice into squares. Serve with sliced berries and whipped cream.
For drop shortcake: after stirring, drop dough by 1/4 cup drops onto ungreased cookie sheets. Bake 10 - 12 minutes or until golden brown.
YIELD: 12 servings.
DUMPLINGS
* 2 c Baking Mix
* 2/3 c water
* 1 tbsp potato granules/flour (opt)
Stir together baking mix and water. Drop batter by heaping tablespoons onto boiling soup or stew. Cook covered for 10 minutes, then remove lid and cook uncovered for an additional 10 minutes. (I also add various herbs to the flour mixture. For example, poultry seasoning, marjoram, maybe some chives or dried onions, etc.)
WHOLE WHEAT STREUSEL CAKE
* 3 3/4 c whole wheat flour
* 3/4 c sugar
* 3 tbsp baking powder
* Pinch of salt
* 3/4 c butter, softened
* 2 c milk
* 2 large eggs
Topping:(should be like wet sand)
* 1 1/4 c sugar
* 3/4 c whole wheat flour
* 2/3 c melted butter
* 1 tsp cinnamon
Combine flour, sugar, baking powder, salt, butter, milk and eggs, and mix well. Pour cake batter into greased and floured pan and sprinkle topping on top. Bake at 350 degrees F for 25-30 minutes. Makes 1 -9x13 pan.
WHOLE WHEAT ANGEL FOOD CAKE
* 3/4 c whole wheat flour
* 1/4 c cornstarch
* 1 1/2 c sugar
* 12 large egg whites
* 1/2 tsp salt
* 1 1/2 tsp cream of tartar
* 1 tsp vanilla or almond extract
Hot butter sauce (follows) Grind wheat into flour. Put whole wheat flour, cornstarch and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks being sure there is no piece of yolk mixed with the whites.
Place egg whites in mixer bowl. Add salt and cream of tartar. Whip on high speed until whites will stand in peaks. Gradually add the remaining 3/4 cup of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of the flour mixture over the beaten egg whites and blend for just a second. Do not thoroughly blend. Add 2nd 1/3 of the flour mixture and blend again for just a second. Do not thoroughly blend. Add last 1/3 of the flour mixture and blend only until thoroughly mixed. Pour into angel food cake pan and bake for 1 hour at 325 degrees. Invert pan to cool. (You may wish to grease the pan.)
HOT BUTTER SAUCE
Heat:
* 1/2 c butter (margarine)
* 1 c sugar
* 1/2 c canned milk or half and half
Heat 10 to 15 minutes.... DO NOT BOIL.
Add: 1 1/2 tsp vanilla.
Serve over individual servings of cake.
TEXAS WHEAT CAKE
* 1 c margarine
* 2 c sugar
* 4 eggs
* 1 tbsp lemon or orange extract
* 1/2 tsp vanilla
* 2 1/2 c whole wheat flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tbsp vinegar
* 3/4 c buttermilk
Mix well and bake in Bundt pan at 325 degrees for 1 hour. Let set in pan for 5 minutes then turn out on plate. Ice with glaze while still hot.
GLAZE:
* 1 1/2 cup granulated sugar
* 1/2 cup lemon or 1 cup orange juice
Mix together and cook in small saucepan until glaze is formed. (Basically it just dissolves...) Pour slowly over cake, allowing to soak in. I usually use a large serving spoon to dribble the glaze into and on the cake. Be sure and use all of it, as it is what makes the cake! It will puddle around the cake and soak in, not leaving a white icing.
WHOLE WHEAT SPICE CAKE
* 2 c whole wheat flour
* 1/2 tsp baking soda
* 2 tsp baking powder
* 1 tsp salt
* 1/2 tsp nutmeg
* 1 tsp cinnamon
* 1/4 tsp cloves
* 1/2 c shortening (or oil) 1 c sugar
* 2 eggs
* 1 c sour milk
* raisins, nuts, optional
Mix well. Pour into 9x13 greased pan and bake at 350 degrees for 30 minutes.
BLENDER PANCAKES
* 1 c milk
* 2 eggs
* 2 tbsp oil
* 1 c uncooked whole wheat
* 2 tsp baking powder
* 1 1/2 tsp salt
* 2 tbsp honey or sugar
Put milk and wheat in blender. Blend on highest speed for 4 to 5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle. [By adding one additional tbsp wheat and increasing oil to 4 tbsp, you have waffle batter.]
WHOLE WHEAT BROWNIES
* 1 c melted shortening
* 4+ tbsp cocoa
* 4 eggs, beaten
* 2 c whole wheat flour
* 1 c sugar
Beat together; spread in greased/floured 9x13 pan. Bake at 350 degrees for 25 minutes.
Icing:
* 1/2 c melted butter
* 2 c powdered sugar
* 2 tbsp cocoa
* 1 tsp vanilla
Mix with milk, adding a tbsp at a time, to spreading consistency.
GRAHAM CRACKERS
* 1 c whole wheat flour
* 1/2 c oat flour
* 1/3 c + 1 tbsp sugar
* 1/2 tsp soda
* 1/3 c butter
* 1 tbsp honey
* 1 tbsp milk
Sift flours, sugar, and soda into a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour into dry ingredients and stir until smooth. Let chill 1/2 hour to 45 minutes. Roll out dough to 1/4 inch thick. Cut into squares. Bake 350 degrees for 15 minutes. Prick crackers with fork as they come out of oven.
WHEAT MEAT
(My directions for this will not be complete — as it would take an entire page to explain it properly, but this will get you the idea. (Please see our Wheat Meat page for specific instructions.) This is the process of taking the gluten/protein out of the flour — separating it from the starches and can be done with white flour or freshly ground wheat flour. You basically add enough water to make a dough like texture — just wheat flour and water. Let it sit for 30-45 minutes for the gluten to develop. Rinse under water to remove the starches. (It will run clear and take out some of the bran. It feels like it’s falling apart as the starches rinse clear, then comes together again.) At this point, there are two main different approaches: boiling in broth versus baking in the oven. You can either take this heap of gluten and make a long “loaf” shape out of it then put it on a greased cookie sheet and bake in the oven. Or you can put it in broth to cook/boil/flavor it. If baking, it will need to bake through and usually browns just barely. It takes about 30 minutes to boil it which depends on it’s size. The baked wheat meat can then be ground to make a “ground beef” texture. Using a blender to shred it also works great. The boiled wheat meat can be cut to mimic slices of chicken or beef. At this point for either, there are many ways this can be handled. If this is of interest to you — you will need lots more detail. I have done this before. It can be fried like a steak with breading or made into a “chicken nugget” or even made into a delicious coconut crumble with brown sugar and butter. Yum, I liked it a lot. In an emergency, this would definitely provide a change of texture while focusing on the wheat’s protein.
Melanee Van Ee-Mortensen
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.