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

Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

(Excerpt) Read more at dallasnews.com ...


TOPICS: Food; Gardening
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Kabob Recipes
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kabob

Antipasto Kabobs

1 9 ounce package refrigerated cheese filled tortellini
114 ounce can quartered artichoke hearts, drained
1 6 ounce can pitted ripe olives, drained
8 ounces thinly sliced pepperoni
1 8 ounce bottle reduced fat Parmesan Italian dressing

Cook tortellini according to package directions, omitting salt. Drain and cool. Thread tortellini and next 3 ingredients on 25 wooden skewers. Place in a 13 x 9 x 2 inch dish; drizzle with dressing, turning to coat. Cover and chill at least 4 hours. Drain before serving.

kabob

Arabic Shish Kabobs

2 pounds tender lamb
1/2 cup olive oil
6 cloves garlic, crushed
1 teaspoon of mixed spices
1/4 teaspoon black pepper
1 teaspoon of salt
6 small onions, peeled and cut into quarters
2 green peppers, cut into 1 inch pieces

Cut the lamb into 1 inch cubes. In a medium bowl combine the meat, olive oil, garlic, spices, salt and pepper. Refrigerate 3 to 4 hours. Remove from refrigerator one hour prior to cooking. On skewers thread alternately meat, green pepper and onion. Cook on hot grill or under the hot broiler. Baste occasionally with the remaining garlic mixture. Serve wrapped in fresh pita bread and tahini sauce. Serves 4 to 6.

kabob

Beef Shish Kabob

1/2 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger
3/4 cup oil
1 green onion, chopped
2 1/2 pounds boneless beef top sirloin, cut into 1 1/2 inch cubes
1 pound Polish sausage links, sliced
1 8 ounce can pineapple chunks, drained
3 green bell peppers, cut into 1 1/2 inch pieces
2 red onions, cut into 1 1/2 inch wedges
10 metal skewers

Mix soy sauce, honey, vinegar, ginger, garlic powder, oil and green onion. Add sirloin and marinate several hours or overnight. Drain meat. Skewer beef, sausage, pineapple and vegetables in desired pattern. Grill over hot coals for 18 to 20 minutes. 10 servings.

kabob

Chicken and Mushroom Kabobs

1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
24 large mushrooms
9 skinless boneless chicken thighs, trimmed, cut crosswise in half
9 pieces kosher breakfast beef slices, cut crosswise in half
6 10 to 12 inch metal skewers
6 pita breads, wrapped in foil

In a bowl combine the oil, lemon juice, vinegar, rosemary, salt and pepper. Whisk until combined. Pour half of marinade into another bowl. Add the mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes. Meanwhile, prepare grill to medium high heat. Wrap 1 breakfast beef piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing the breakfast beef to secure. Discard the chicken marinade. Reserve mushroom marinade. Grill kabobs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of grill until warm. Unwrap pita breads. Place 1 kabob in center of each bread. Fold bread sides up around each kabob and pull out skewer. Serves 6.

kabob

Coconut Cumin Chicken Shish Kabobs

4 large chicken breasts
1 can coconut milk
nonstick cooking spray
1 bag shredded coconut
1 teaspoon cumin
6 to 8 beaten egg whites
shish kabob sticks

Cut chicken breasts into large bite size pieces and place in shallow baking dish. Pour coconut milk over the chicken and marinate overnight. Spray large baking sheet with nonstick spray. In a large mixing bowl, pour in shredded coconut, sprinkle on cumin and mix thoroughly. Spread on baking sheet and toast in preheated oven at 350F for 12 minutes. Toast lightly. Dredge chicken bites in egg whites; roll in toasted coconut and skewer onto sticks. Place on sprayed baking sheet. Bake at 350F till toasty, about 12 minutes, but don’t overbake. Serves 4 to 6.

kabob

Fruit Kabobs

17 ounce can peeled whole apricots, cut in half
3/4 cup reserved apricot syrup
8 ounce can chunk pineapple
1/4 cup reserved pineapple juice
2 apples, cut into chunks
2 medium bananas, thickly sliced
1/4 cup corn oil margarine
1 tablespoon honey
1/4 teaspoon ground cinnamon

Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.

kabob

Israeli Kabob

2 pounds ground lamb
1 teaspoon ground cumin
chopped parsley
1/2 cup water
salt and pepper
1 large onion

Mix meat with cumin, salt, pepper and water. Knead well for 5 minutes. Add chopped onion and chopped parsley. Form a big ball and keep in refrigerator for 12 hours. Before cooking, wet your fingers and form 3 x 1 inch stick like hamburgers. Grill for 5 to 8 minutes. Turn from side to side until brown. Serve with fresh vegetable salad. Makes 8.

kabob

Lamb Shish Kabobs

1 large bell pepper cut into 2 inch squares
4 large mushroom caps
1/2 large white onion, cut into 4 wedges
4 lamb chop eyes
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
3 to 6 cloves
1 cup brandy
1 cup burgundy
1 cup vegetable oil

On a 10 inch skewer thread alternately the bell pepper, mushroom, onion and lamb. Combine remaining ingredients to make marinade. Marinate lamb kabob for 24 hours or more in refrigerator. When ready to cook, drain lamb kabob and grill 20 minutes on top of stove or broil under flame until meat reaches desired degree of doneness. Makes 1 serving. There is enough marinade to cover 6 lamb kabobs.

kabob

Maple Fruit Kabobs

1 tablespoon brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 kiwi fruit, peeled and quartered
8 1 inch slices banana
8 1 inch cubes seeded watermelon
8 1 inch chunks fresh pineapple
bamboo skewers
vegetable cooking spray

Combine the brown sugar, maple syrup and cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes and 2 pineapple chunks alternately onto each of 4 8 inch skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium hot coals. Place kabobs on rack and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4.

kabob

Oriental Pork Kabobs

2 pounds lean, boneless pork
1 teaspoon powdered ginger
1/2 teaspoon coarsely ground black pepper
3 garlic cloves, minced
1/2 cup soy sauce
1 16 ounce can pineapple chunks
8 preserved kumquats, halved

Cut pork into 1 inch cubes; sprinkle with ginger, pepper and garlic. Pour soy sauce over pork, toss with pork to coat. Refrigerate for 2 hours, turning pork once or twice. Drain, saving marinade. Thread pork, pineapple chunks and halved kumquats alternately onto skewers. Grill 4 inches above coals until pork is well done, about 30 minutes. Turn several times and baste with marinade. Makes 4 servings. Serve with: rice, glazed carrots and a green salad if desired.

kabob

Persian Chicken Kabob

16 ounces boneless and skinless chicken breasts, cut into 1 inch chunks
1 onion, coarsely chopped
1/2 cup sunflower oil
1/2 cup lemon juice
1 cup cilantro, chopped
1 cup parsley, chopped
1/2 cup saffron, crushed and mixed in water until dissolved

Combine onion, oil, lemon juice, cilantro, parsley and saffron. Add chicken pieces and coat thoroughly. Cover and chill for 5 hours. Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side or until juices run clean. Serve hot with a spinach salad and soft crusty rolls. Serves 4.

kabob

Portobello Mushroom and Clam Kabob

8 ounces large clams, shelled and muscle removed
8 ounces portobello mushrooms, cut into 1 inch cubes
1 onion, coarsely chopped
1/2 cup sunflower oil
1 cup white wine
1 cup lemon juice
1/2 cup fresh dill, chopped

Combine onion, oil, white wine, lemon juice and dill. Add clams and mushrooms. Coat thoroughly. Cover and marinate in the fridge for 5 hours. Preheat grill to hot. Skewer pieces evenly on metal skewers. Balance skewers on a grill pan and cook for 5 minutes each side or until juices run clean. Serves 4.

kabob

Seaboard Kabobs

2 pounds sea scallops
melted butter or margarine
salt
paprika
1/2 cup wheat germ
1 pound shrimp, cooked, peeled and deveined
1 16 ounce can pineapple chunks
4 slices bacon, cut into 1 1/2 inch pieces

Dip scallops into melted butter; sprinkle with salt and paprika; roll in wheat germ. Alternate scallops, shrimp, pineapple chunks and bacon on 6 skewers in strip of heavy duty aluminum foil. Grill 4 inches above coals for 10 to 12 minutes, turning once. Makes 6 servings.

kabob

Sirloin Shish Kabob

3 tablespoons olive oil
1 pound sirloin, cut into 1 1/2 inch cubes
1 medium onion, cut into 2 inch squares
2 cups cherry tomatoes
salt and pepper to taste

Preheat the oven to 325F. Measure the olive oil into a shallow baking dish. Add the sirloin, onions and cherry tomatoes. Toss all together to coat with the olive oil. Sprinkle with salt and pepper. Place on skewers and grill until the steak is to desired doneness. Serves 4.

kabob

Spicy Salmon Kabob

16 ounces fresh salmon, cut into 1 inch chunks
1 onion, coarsely chopped
1/2 cup sunflower oil
1 cup pineapple juice
1/2 cup soft brown sugar
2 teaspoons crushed hot red chilis

Combine onion, oil, pineapple juice, soft brown sugar and chilis. Add salmon pieces and coat thoroughly. Cover and chill for 4 hours. Preheat grill to hot. Using metal skewers, thread ingredients evenly. Place skewers on a grill pan and cook for 5 minutes each side. Do not overcook. Serves 4.

kabob

Teriyaki Shish Kabobs

1/2 cup dark corn syrup
1/3 cup soy sauce
1/4 cup dry sherry
1 teaspoon fresh ginger, minced or 1 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon pepper
1 1/2 to 2 pounds boneless sirloin or chuck steak
small mushrooms, zucchini wedges, water chestnuts, cherry tomatoes, pineapple chunks, onion chunks or other vegetables of choice

Cut steak into 1 or 2 inch cubes or thin strips, as desired. In large bowl, combine corn syrup, soy sauce, sherry, ginger, garlic and pepper. Stir to mix thoroughly. Add steak strips and toss to coat well. Cover and refrigerate, turning occasionally, several hours or overnight. Remove steak from marinade, reserving marinade. Thread steak onto shish kabob skewers alternating with vegetables. Grill about six inches from hot coals, turning and basting with reserved marinade about 6 or 7 minutes or until desired doneness. Do not overcook. You may parboil the mushrooms, onion and zucchini for 5 minutes before grilling, if desired. Serves 6 to 8.

kabob

Turkey Shish Kabob

1 1/4 pounds turkey breast tenderloins
1/3 cup chili sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 bay leaves
8 mushrooms
1 medium zucchini medium, cut into 1/2 inch slices
1/2 green pepper, cut into 2 inch squares
2 onions, quartered
2 tablespoons cooking oil

Cut turkey tenderloins into 1 1/2 inch cubes. Mix next 4 ingredients; pour over turkey cubes. Refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6 inches from heat or coals for 10 minutes. Brush occasionally with marinade. Serves 4.

kabob

Tuscan Shish Kabob

2 pounds top sirloin, cut into 1 inch cubes
12 metal or wooden skewers
1 eggplant, cut into 1 inch cubes
1 onion, cut into 1 inch cubes
1 green pepper, cut into 1 inch cubes
1 zucchini, cut into 1 inch cubes
1 yellow squash, cut into 1 inch cubes
1 cup olive oil
2 each lemons, juiced
4 cloves garlic, chopped fine
2 sprigs thyme, leaves only
1 tablespoon salt
1 teaspoon black peppercorns, crushed

Fire up the grill. Prepare marinade by combining olive oil, lemon juice, garlic, thyme, salt and pepper. Place the meat and vegetables in any combination you like leaving about one inch on each end of the skewer. Cook kabobs over high heat basting with marinade constantly, until desired doneness. Place crosswise on dinner plate. Makes 12.

kabob

Vegetable Kabobs

1 pint mushrooms
1 pint cherry tomatoes
3 to 4 zucchinis
2 onions
1 eggplant
1 green bell pepper
1 red bell pepper

Marinade:
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
1 tablespoon dried thyme
2 large garlic cloves, minced

Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender

kabob

Veggie Lamb Shish Kabobs

2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup red wine
juice of 1 lemon
1 teaspoon chopped garlic
1/4 teaspoon salt
1/2 teaspoon rosemary
1/8 teaspoon black pepper
2 pounds lean lamb, cut into one inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions

Combine oil, broth, wine, lemon juice, garlic, salt, rosemary and pepper. Pour over lamb, tomatoes, mushrooms and onions. Marinate in refrigerator several hours or overnight. Assemble separate skewers of lamb, onions, mushrooms and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember that lamb and onions take longer to cook than mushrooms and tomatoes. Makes 8 servings

kabob

Venison Shish Kabobs

2 pounds venison, cut in 2 inch chunks

Marinade:
1 cup olive oil
1/4 cup wine vinegar
1/4 cup lemon juice
1 teaspoon each salt and pepper
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 teaspoon Accent
1 sliced onion
4 to 6 cloves garlic, smashed

Hot Sauce:
1/2 cup catsup
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon dry mustard
2 teaspoon Kitchen Bouquet
dash of hot pepper sauce
1/4 teaspoon cayenne pepper

Soak venison chunks in marinade overnight in refrigerator. Spear skewers with mushrooms, onions, green and red sweet peppers or whatever vegetables you like. Baste with hot sauce while grilling for 12 to 15 minutes over medium coals. Serve with rice. Serves 8.


2,801 posted on 05/03/2008 8:40:28 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
[ Post Reply | Private Reply | To 2701 | View Replies]

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http://www.nikibone.com/recipe/jello.html

Black Raspberry Ice Cream Dessert

1 3 ounce package black raspberry Jello
1 cup boiling water
3/4 cup cold water*
1/4 cup sherry wine*
1 pint vanilla ice cream

Dissolve gelatin in boiling water. Add cold water and wine. Add ice cream, by spoonfuls, stirring until melted. Chill until slightly thickened; then stir and spoon into dessert dishes. Chill about 1 hour. Makes 3 1/2 cups or 7 servings.

* Or increase cold water to 1 cup and omit the wine


Blackberry Brandy Sour Cream Jello Cake

6 tablespoons black raspberry Jello
1/2 cup blackberry brandy, hot
1 cup sour cream
1 cup butter
2 cups sugar
6 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon rum flavoring
3 cups flour, unsifted
1/2 teaspoon baking soda
3/4 teaspoon salt
powdered sugar, sifted, optional

Dissolve Jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled Jello mix to the butter sugar mix; beat well after each addition.

Bake in a well buttered and lightly floured 10 inch tube or Bundt pan in a preheated 350F oven.

Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired.


2,802 posted on 05/03/2008 8:42:12 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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http://rochellesvintagerecipes.blogspot.com/search?updated-max=2007-12-22T17%3A27%3A00-08%3A00&max-results=7

In the late 60’s and early 70’s my local power company San Diego Gas & Electric had a home economics department. Every year they published a holiday recipe booklet and I have quite a few of them. The picture is their centerfold of gifts ideas. I don’t know too many people who would be thrilled with a can opener or iron as a gift. I had to look at the item in the lower right corner several times before it dawned on me that is is an old style hair dryer with cap. I had one of those a long time ago.

Here is a bar cookie recipe from one of the booklets:

Coconut Squares

“Chewy cookies in two layers with brown sugar in the bottom, coconut in the top”
1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup sifted flour
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 2/3 cups flaked coconut
1 cup chopped walnut
1/4 cup sifted flour
1 cup brown sugar packed
Cream butter and 1/2 brown sugar together in large bowl of electric mixer until light and fluffy. Add flour and mix well. Pat into greased 13x9x2-inch pan. Bake in preheated oven at 375 degrees for 12 minutes. Meanwhile, beat eggs lightly in mixing bowl. Add remaining ingredients and mix well. Spread evenly on baked base in pan. Put back into oven and bake 20 additional minutes. Cool 10 minutes. Cut into 24 squares. Cool in pan.
Posted by Rochelle R. 1 comments
Labels: coconut, cookie, retro cookbook
Retro Farm Journal Christmas

Yesterday I discovered that I had a hardcover Farm Journal Christmas Book from 1970. I love the retro look to the room in the scan. The decorations are simple cut and fold paper. The book has a lot of recipes, for party foods, cookies, baked goods, and food gifts.
Here is their recipe for chocolate cut out sugar cookies:

Chocolate Sugar Cookies
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
Cream shortening, sugar and egg. Stir in syrup and chocolate.
Sift dry ingredients; add to creamed mixture. Chill 1 hour.
Roll 1/8- thick on well-floured pastry cloth. Cut into shapes. Bake on ungreased baking sheets in moderate oven 350 degrees 10 to 12 minutes. Makes 2 1/2 dozen 3” cookies. Frost and decorate if desired.

This is one of the bar cookie recipes. The blurb: “Pink-frosted cookies with shortbread base, rich candy-like topping.”

Cherry-Walnut Bars
2 1/4 cups sifted flour
1/2 cup sugar
1 cup butter, softened
2 eggs
1 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 (2-oz) jar maraschino cherries (do they make this size anymore?)
1/2 cup walnuts, chopped
1 cup confectioners sugar
1/2 cup flaked coconut, optional
Mix flour, sugar and butter until crumbly. Press into 13x9x92” pan. Bake in 350 degree oven 20 minutes, or until crust is lightly browned. Blend eggs, sugar, salt, baking powder and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries and walnuts into egg-sugar mixture. Place on top of baked crust. Return to oven and bake 25 minutes. Remove from oven; cool cookies. Combine 1 tablespoon softened butter and 1 cup confectioners sugar with enough cherry liquid to spread. Frost; sprinkle with coconut, if you wish. When icing has set, cut into 48 small bars.
Posted by Rochelle R. 0 comments
Labels: cookie, retro book, retro recipe
Melt Away Bars and Brazilian Jubilee Cookies

These recipes are also from the 1969 Pillsbury book- Bake Off Cookie Favorites. These recipes are for holiday type cookies. The bars are the ones with the sugar in the pic and the Brazilian Jubilee Cookies are the ones with the nuts on top.
Yesterday at Wal-Mart I got a 1 lb. package of pecan pieces for $4.00, that is a very good price for my area. My cookie baking day is coming up and I am going to make Snowballs with the pecans. I am also going to make these Melt Away Bars and put some red sugar on them. They seem so easy to make, I love bar cookies none of that messing with dropping the dough and waiting for the cookie sheets to cool a little between batches.
Melt Away Bars
1 egg separated
2 cups flour
1 cup sugar
1 cup butter
1 teaspoons vanilla
1 cup chopped walnuts
Colored sugar or 1/2 cup chocolate pieces and 1/2 cup peanut butter or butterscotch pieces
In large mixer bowl, combine egg yolk and remaining ingredients except nuts and sugar or chips. Blend well at low speed. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15x10-inch jelly roll pan. Beat egg white until frothy; spread over bars. Sprinkle with remaining walnuts and colored sugar. Bake at 350 degree for 25 to 30 minutes. Cool slightly; cut in bars. OR omit sugar and sprinkle chips over bars immediately after baking. Let stand 5 minutes; spread to form marble frosting.

Brazilian Jubilee Cookies
1 1/2 cup flour
1 to 2 tablespoons instant coffee
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup shortening
1 egg
2 teaspoons vanilla
1 cup chopped Brazil or other nuts
Chocolate candy kisses or semi-sweet chocolate pieces
In large mixer bowl, combine all ingredients except nuts and chocolate. Blend at low speed. Stir in 1/2 cup nuts; mix thoroughly. Chill dough for easier handling. Shape into balls, using a rounded teaspoon for each. Place on ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Remove from oven. Press a candy kiss or 5 chocolate pieces into center of each hot cookie. When chocolate has softened, spread to frost. Sprinkle with remaining chopped nuts. Makes about 36 cookies.
Posted by Rochelle R. 0 comments
Labels: cookie, pecan, retro cookbook, retro recipe
Pineapple Cookies- Pillsbury Bake Off Cookie Favorites

These recipes are from a cookbooklet I got the other day: Pillsbury Bake Off Cookie Favorites, 1969. It is not a numbered edition. It has a lot of cookies that would be nice for the holidays so I think it must have been put out in the late fall. The first one is a drop cookie with a touch of lemon. The second one is an easy bar cookie.

Hawaiian Moon Drops

3 cups flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoons salt

3/4 cup firmly packed brown sugar

1/2 cup sugar

2/3 cup shortening

2 eggs

1 teaspoon vanilla

1/4 teaspoon lemon extract

2/3 cup drained crushed pineapple

1 cup chopped walnuts

1 1/2 cup toasted coconut

Lemon Frosting (recipe called for a dry mix, maybe lemon comes in a can now)

Preheat oven to 375 degrees. In large mixer bowl, combine all ingredients except pineapple, walnuts, coconut and frosting. Blend well at low speed. Stir in pineapple and walnuts; mix thoroughly. Drop by rounded teaspoon onto greased cookie sheets. Bake at 375 for 12 to 15 minutes. Cool. Frost with Lemon Frosting. and dip tops in toasted coconut.

Hawaiian Fruit Squares

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2eggs

1/2 cup drained crushed pineapple

1/2 cup chopped dates

1/2 cup chopped walnuts or pecans

1/2 cup flaked coconut

Confectioners’ sugar

Preheat oven to 350 degrees. In large mixer bowl, combine flour, baking powder, salt, sugar and eggs. Blend well at low speed. Fold in remaining ingredients except Confectioners’ sugar. Spread in greased 9-inch square pan. Bake at 350 for 25 to 30 minutes. Cool slightly cut into 36 squares. Roll in confectioners’ sugar.

Posted by Rochelle R. 1 comments
Labels: cookie pineapple, retro cookbook, retro recipe
Vintage Kitchen 1942- Old Fashioned Molasses Cookies

This image is from the back cover of the Dec. 1942 BHG issue. The large picture is of “The Victory Kitchen, complete with Hotpoint Range, Refrigerator, Electric Dishwasher, Sink and Hotpoint Steel Cabinets, costs so little many $6,oo0 homes now enjoy them.” The small inset is of the “Daffodil Kitchen” it is for a $4,000 home and didn’t have a dishwasher. I didn’t even know they had dishwashers back then.
In a column titled, Food Gifts From Your Kitchen this cookie is suggested:

Old Fashioned Molasses Cookies
1/2 cup shortening
1/2 cup sugar
1 egg
1 cup light molasses
1/2 cup hot water
4 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon ginger
Thoroughly cream shortening and sugar; add egg and beat well; add molasses and blend. Add hot water. Sift dry ingredients; add to creamed mixture. Chill. Roll 1/4 to 3/4 inch thick on lightly floured surface. Cut rectangles 3 x 5 inches. Arrange on greased cooky sheet. Bake in moderate hot oven $00 degrees 10 minutes
Posted by Rochelle R. 0 comments
Labels: cookie, vintage recipe
Vintage Better Homes & Gardens Christmas

I knew I had a vintage BHG issue and figured I would have to dig to find it. Lucky me I stumbled across it with out really looking. It is the December 1942 edition and is full of wonderful vintage ads and recipes. Here are two of the recipes:

Prune-Walnut Pie
2 1/2 cup pitted cooked prunes, well drained
1/4 cup prune liquor
2 tablespoons lemon juice
2 tablespoons butter
1/2 cup chopped nut meats
2/3 cup sugar
1 tablespoon flour
1/4 teaspoons salt
1/2 teaspoon cinnamonChop prunes coarsely. Add prune liquor, lemon juice, melted butter and nut meats. Mix sugar, flour, salt, and cinnamon’ add to prune mixture. Pour into 9-inch pastry-lined pie pan. Adjust top crust; flute edge, Bake in hot oven 450 degrees 10 minutes, then in moderate oven 350 degrees 30 to 35 minutes. Serve slightly warm.

Fig-Marmalade Pudding
1/2 cup shortening
1/3 cup brown sugar
1 beaten egg
2 1/4 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1 cup chopped dried figs
1 cup orange marmalade
Thoroughly cream shortening and sugar. Add egg and beat well. Sift dry ingredients; add to creamed mixture alternately with milk. Add figs and marmalade; blend well. Pour into greased and floured 8-or 9-inch tube pan Bake in slow oven 325 degrees 1 hour. Serve with hard sauce.
Posted by Rochelle R. 1 comments
Labels: pie, pudding, vintage recipe
Minty Rocky Roads- BHG Treasury of Baking Recipes

This recipe comes from BHG Treasury of Baking Recipes, 1979. I found the book at a thrift store last week and it has some very yummy sounding recipes. This particular recipe seems like it would be a good Christmas bar cookie.
Minty Rocky Roads
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 tablespoons milk
1/4 teaspoon peppermint extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature marshmallows
1/4 cup chopped walnuts
Chocolate Glaze
In small saucepan melt one-half of 1-ounce square unsweetened chocolate and 1 tablespoon butter over low heat stirring constantly. Remove from heat; stir in 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla till mixture is crumbly. Blend in enough boiling water (about 1 tablespoon) till glaze is of pouring consistency.
In mixer bowl, cream together butter and sugar. Beat in egg, milk and extract. Stir together flour, baking soda, and salt; add to creamed mixture. Mix just till blended. Stir in marshmallows and chopped walnuts. Spread in greased 9x9x2-inch baking pan. Bake in 375 degree oven for 18 to 20 minutes. Cool cookies till slightly warm. Drizzle with warm Chocolate Glaze. Cut in bars. Makes 2 dozen.
Posted by Rochelle R.


2,803 posted on 05/03/2008 8:52:00 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Slow Cooker Chicken Soup with Rice

I collect slow cooker cookbooks. Not too long ago I got Clear & Simple Crockery Cooking by Jacqueline Heriteau, 1975. It is different from a lot of slow cookers books in that she has the precooking done in the cooker and then you have to finish the dish in a skillet or saucepan. To me that seems to defeat the main purpose of a slow cooker, having the dinner ready when you get home. Some of the soups even call for putting them in a sauce pan and doing something extra to them. This soup seems like a good one for cold weather. I like the idea of using a parsnip in it. This is an older recipe so, you probably would not need to cook it so long in the new slow cookers that cook “faster”.
Chicken Soup with Rice
2 1/2 pounds chicken, cut up
1 small onion, peeled and chopped
1 medium carrot, scraped and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 medium cloves garlic, peeled
6 black peppercorns
2 sprigs fresh parsley or t teaspoon dried
1 bay leaf
1/2 teaspoon thyme
1 cup raw rice
2 teaspoons salt
8 cups water
Place all the ingredients in the slow cooker, cover and cook on low for 10 to 12 hours. Remove the chicken pieces from the soup after cooking, skin and bone the meat, cut into small pieces, and return to the soup. If the flavor seems a little pale, add more salt and pepper at the end.
Posted by Rochelle R. 0 comments
Labels: chicken, slow cooker, soup
Scotch Teas- BHG Gifts from Your Kitchen

This recipe is from BHG Gifts from Your Kitchen. It certainly sounds easy to make. I am curious about their texture, I wonder if they are like granola bars.
Scotch Teas
1 cup butter, melted
2 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 cups quick-cooking rolled oats
In medium saucepan combine butter and sugar. Cook and stir till sugar is blended. Stir in baking powder and salt. Add oars and mix thoroughly. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees 20 to 30 minutes. Cool; cut into bars. Makes 4 dozen
Posted by Rochelle R. 0 comments
Labels: cookie, recipe
Retro Christmas- 1966 ideas

Please excuse the totally lousy scan as I am just learning to use my new scanner. These ornaments are from BHG Treasury of Christmas Ideas, 1966. This book is full of wonderful retro Xmas ideas. The ornaments above are cardboard covered with burlap, decorated with sequins, rickrack, doilies, pieces of old jewelery. They are large- over 20” and were meant to be door decorations.

The candy chapter has this toffee type recipe:

Easy Butter Crunch

1 cup butter

1 cup sugar

1 1/2 cups almond halves

1 6-ounce package semisweet chocolate pieces

Melt butter in heavy skillet stir in sugar. Add almond halves and cook, stirring constantly till mixture is golden brown and almonds begin to pop, about 12 to 14 minutes. Spread mixture evenly in 15 1/2x10 1/2x1-inch baking pan. Immediately sprinkle with chocolate pieces; spread evenly over candy with knife or small spatula. Cool; when chocolate is set, crack candy into pieces. Store in metal container. Can be frozen several weeks. Makes 1 pound.

Posted by Rochelle R. 1 comments
Labels: candy, retro recipe
Jello Salads- a retro favorite

Today I picked up Helen Corbitt’s Cookbook, 1957. I received it in a swap and hadn’t looked at it yet. In the salad chapter I found a wealth of info on that retro favorite, the gelatin salad. Helen ended her comments with this thought “If they are good, they are delicious; if they are bad, they are very, very, bad”. I like it better as a preface. Here are some of her gelatin facts:

Fruits that float- Apple cubes, bananas slices, strawberry halves, marshmallows, broken nut meats.

Fruits that sink- canned peaches and pears, grapes, fresh orange sections, whole strawberries, prunes and plums.

Jello and gelatin are not the same, be sure you use the one called for in the recipe.

Moisten the plate and the molded salad surface with wet fingers before you unmold it. It will be easier to slide it to the middle of the plate.

Never boil the liquid and gelatin together, don’t add fresh pineapple.

This one describes the problems a lot of people have with molded salads: “Too much gelatin or a scarcity of seasoning makes molded salads a poor eating experience. Do not add more gelatin to bring it along, as you get the rubbery glue taste that goes with an overdose of it.”

You can’t get more retro than prunes, this is her recipe for prune aspic, a salad that I doubt has been made by anyone for many a year. Her comment: “Among the various fruits I have molded there have been more requests for Prune Salad than perhaps and other. Could be because it was so often served for a buffet and is striking to the eye? Simple beyond words. It is especially good with turkey and ham.”

Prune Aspic

2 tablespoons unflavored gelatin

1/2 cup cold water

3 1/2 cups canned prune juice, hot

4 cups canned prunes, pitted and coarsely chopped

2 tablespoons lemon juice

Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.

Posted by Rochelle R. 0 comments
Pumpkin Coffee Loaf- Gifts from the Kitchen

I have a small collection of gift-giving cookbooks. Since lots of people like to give homemade gifts I will be posting some recipes from them. This recipe is a different version of pumpkin bread. It comes from a Better Homes and Gardens paperback, Gifts from Your Kitchen, 1976.

Pumpkin Coffee Loaf

1/3 cup shortening
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin
1/4 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons ginger
1/2 teaspoon ground cinnamon
1/4 baking soda
1/4 teaspoon ground cloves
1/3 cup chopped pumpkin seeds
Cream shortening and sugar. Add eggs, one at a time; beat well after each. Stir in pumpkin and milk. Stir together dry ingredients. Add to pumpkin mixture. Beat 1 minute with electric mixer. Stir in seeds. Bake in greased 9x5x3-inch loaf pan at 350 degrees 55 to 60 minutes. Cool 10 minutes. Remove from pan. Cool. Wrap; store overnight. Makes 1
Posted by Rochelle R. 0 comments
Labels: gift giving, loaf, pumpkin, recipe
Cranberry-Apple Pie- Ann Pillsbury’s Baking Book

This recipe comes from Ann Pillsbury’s Baking Book. This is a Pocket Books, small paperback book size edition. The copyright is 1950 for the text and 1961 for this edition. It amazes me how many recipes they could fit in to these small size editions. I have quite a few of them and they all have hundreds of recipes.The comment on this recipe is “After testing this pie in our kitchen, we can’t help feeling that apples and cranberries belong together.

Cranberry-Apple Pie

Pastry for a 2 crust pie
4 cups sliced apples, pared
2 1/2 cups cranberries
1/2 cup water
1 3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon orange rind
2 tablespoons butter
Cook the apples in the water until partially tender. Combine the sugar, cornstarch and salt. Blend with the apples. Add the cranberries and orange rind and cook until apples are tender and cranberries start to pop. Blend in butter. Cool. Line a 9-inch pie pan with half of the pastry. Turn the filling into the pan. Roll and cut the rest of the pastry into strips. Place the strips in a lattice pattern over the filling; seal edges and flute. Bake in 435 degree oven for 25 to 30 minutes.
Posted by Rochelle R. 0 comments
Labels: apple, cranberry, pie, retro cookbook, retro recipe
Szechwan-Style Chicken- Famous Brands Chicken & Poultry

This recipe is from a Famous Brands Chicken & Poultry cookbook published in 1985. It fits in with this time of year because it is a Libby’s recipe and has pumpkin.

Szechwan-Style Chicken

1 can (16 oz.) Libby’s solid pack pumpkin
1/2 cup firmly packed brown sugar
1/4 cup soy sauce
2 tablespoons cider vinegar
2 teaspoons minced garlic
1/2 to 1 teaspoon crushed red pepper flakes
1 cup water
2 tablespoons oil
1/2 cup finely chopped green pepper
1 3 to 31/2 pound chicken, cut up
1/2 cup chopped dry roasted peanuts
Hot cooked rice
In large bowl,combine pumpkin, sugar, soy sauce, vinegar, garlic, and red peppers; mix well. Stir in water. Heat oil in large skillet. Add green pepper; saute 1 minute. Remove peppers with slotted spoon; add to pumpkin mixture. Brown chicken in oil that remains in skillet, using additional oil if needed; drain. Sprinkle nuts over chicken. Pour pumpkin mixture over chicken. Cover; simmer 30 to 40 minutes, or until chicken is tender, basting occasionally with sauce. Add a little water to thin sauce, if needed. Spoon hot rice onto large platter. Arrange chicken pieces over rice. Spoon about 1 cup sauce over chicken. Serve with remaining sauce.
Posted by Rochelle R.


2,804 posted on 05/03/2008 8:55:08 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Cranberry-Cherry Relish

I was going through a box of old clippings and found this recipe. I had typed it onto a 3x5 card with my old typewriter I got in 1969. So I know it is a fairly old recipe. I don’t think I have seen this combination since then.

Cranberry-Cherry Relish

2 cups fresh or frozen cranberries
1 large orange, diced and seeded
1/2 cup maraschino cherries
1 medium size lemon, seeded and diced
1 medium size apple, cored and diced
1/4 cup maraschino cherry juice
Put first five items through a food mill, grinder or blender. Mix in the cherry juice and blend throughly. Let Chill several hours before serving.
Posted by Rochelle R. 0 comments
Labels: cranberry, maraschino cherry, retro recipe
Holiday Sweet Potatoes and Jello Salad- No Time To Cook

Here are some more recipies from The No Time To Cook Book by Roslyn Beilly copyright 1969. It is the old fashioned paperback novel size cookbook. No photos just plenty of recipes.

While looking for a side dish to post today I came across two quick holiday recipes. I am fixing Thanksgiving dinner this year for basically the first time. My elderly Mom has always made most of it before, but she is ready to retire from that job. Because I work retail this is the start of our busy season and by the time Thanksgiving gets here I am already tired and don’t want to have to slave at the stove too much. I think I will give these recipes a try. I am the only one in my family that really likes sweet potatoes, so I do make them every year. This recipes sounds good, I have not made them with pineapple before.

Holiday Sweet Potatoes

2 cans (1 pound each) sweet potatoes, drained

1 can (8 oz.) pineapple, drained

1/2 cup pecans

1/4 cup brown sugar

1/4 cup butter

1/4 cup honey

Arrange the sweet potatoes in a buttered shallow casserole. Sprinkle the pineapple over the sweet potatoes. Sprinkle with pecans, then brown sugar. Dot with butter. Drizzle honey over all. Heat in a 350 degree oven until bubbling, about 20 minutes. Serves 6.

It is traditional in my family to have a Jello salad at Thanksgiving. I usually make that also. I have tried several recipes, usually with cranberries or applesauce. This recipe has both so I am going to make it this year.

Cranberry-Apple Mold

1 package red gelatin

1 cup boiling water

1 can (1 pound) whole cranberry sauce

1 cup applesauce

1/2 teaspoon grated lemon rind

Dissolve gelatin in boiling water, Add cranberry sauce, applesauce, and lemon rind. Turn into mold which has been rinsed in cold water. Chill until firm. Serves 4 to 6.
Posted by Rochelle R. 1 comments
Labels: Jello, retro recipe, sweet potatoes
Creamy Pumpkin Soup- The No Time To Cook Book

This sound like a good pumpkin soup. It is from The No Time To Cook Book by Roslyn Beilly, 1969. The blurb: “If anyone had predicted before I discovered this recipe that I would rave about pumpkin soup, I’d have said he was crazy. But this soup is marvelous, and you should try it...”

Creamy Pumpkin Soup

2 tablespoons butter

1/2 cup chopped onion

1/2 cup chopped green pepper

1 tomato, peeled and chopped

1 tablespoon minced parsley

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

1 can (1 pound) pumpkin

1 cup chicken broth

1/2 cup cream or milk

1 teaspoon coarse salt

1/4 teaspoon sugar

1/4 teaspoon ground nutmeg

In a medium saucepan melt the butter. Add onion, green pepper, tomato, parsley, and thyme and cook until soft. Add pumpkin and chicken broth and simmer for a few minutes. Add cream or milk, salt, sugar, and nutmeg. Heat until piping hot. Serves 6
Posted by Rochelle R. 0 comments
Labels: pumpkin, retro recipe, soup
Chicken Breasts in Cream with Apples- Helen Corbitt’s Potluck

This is a recipe from Helen Corbitt’s Potluck,1962, a cookbook that I got in a cookbook swap. This is what she says about the recipe: “This is a favorite buffet dinner, because it can be done ahead of time and reheated. I usually serve it with brown rice and asparagus simply dressed with lemon juice. I serve this frequently when I wish to impress guests.”

Chicken Breasts in Cream with Apples

4 broiling size chicken breasts of 4 halves of chicken

4 tablespoons butter

2 tablespoons minced onion

4 peeled fresh apple rings, 1/2 inch thick

3/4 cup cider

1/4 cup brandy

1 cup heavy cream

Salt and pepper

Saute the chicken breasts in the butter with the onion over low heat. Poach the apple rings in the cider until soft. Add brandy to the chicken and ignite. Always light brandy and burn off. You destroy the raw taste of the brandy. Add cider left from poaching the apples. Cook at low heat until chicken is tender, about 10 minutes. Add cream and continue cooking until the sauce is thickened. Season to your taste. Place chicken on serving platter, 1 slice of apple on each piece and pour sauce over all. Run under broiler to brown.
Posted by Rochelle R. 0 comments
Labels: chicken vintage recipe, Helen Corbitt
Neapolitan Pound Cake- Pillsbury’s Best Bundt Recipes

I just came across my Pillsbury’s Best Bundt Recipes book. I knew I have had it for a long time but was surprised to see the copyright was 1974. There are some from scratch cakes but most of them call for cake mixes and or dry frosting mixes. I guess there is no way to use the dry frosting recipes as they has been gone a long time. Because this is before the pudding in the cake mix era, I guess you would have to use a store brand mix or Duncan Hines as I understand they do not have pudding in the mix.

This one sounds interesting. There is a photo of it and it is very attractive. This is the blurb: “A festive cake with delicate chocolate, strawberry and vanilla flavoring. Delightful for a child’s party or ladies’ tea.

Neapolitan Pound Cake

8 ox package cream cheese, softened

4 eggs

1 package white cake mix

3/4 cup milk or water

3/4 cup quick strawberry flavored milk drink mix

1 teaspoon vanilla

3/4 cup quick chocolate flavored milk drink mix

Preheat oven to 350 degrees (325 for colored fluted tube pan).. Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too). In large bowl, blend cream cheese and eggs until smooth. Blend in cake mix and milk. Beat 2 minutes at highest speed. Add strawberry milk drink mix to 2 cups batter; pour into prepared pan. Stir vanilla into 2 cups batter; pour over strawberry batter. Add chocolate milk drink mix to remaining batter; pour over vanilla batter. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 45 minutes. Loosen edges; remove from pan. Cool completely. If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.
Posted by Rochelle R. 0 comments
Labels: bundt cake, recipe
Borden’s Pumpkin Pie- Vintage vs. Modern

My husband was going through his sale books and he found a 1935 Borden’s Condensed Milk recipe booklet. I was surprised to see that the pumpkin pie recipe in it is very similar to the one you see in current magazines. Here it is the vintage recipe:

1 cup steamed, strained pumpkin

1/2 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cloves

2 teaspoons cinnamon

3 eggs

1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk

1 cup water

Unbaked pie crust (9-inch)

Thoroughly mix steamed, strained and mashed pumpkin, salt , ginger, cloves, cinnamon, eggs Eagle Brand and water. Pour into unbaked pie crust . Bake in 450 degree oven for 10 minutes, then reduce temperature to 350 and bake about 35 minutes longer, or until the filling is set.

Here is the current recipe:

1 (15- ounce can pumpkin (about 2 cups)

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Preheat oven to 425 degrees. Whisk pumpkin, Eagle Brand, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven to 350 and continue baking 34 to 40 minutes or until knife inserted 1 inch in from crust comes out clean.

I think I might try baking a pie from each recipe to see what the difference is.
Posted by Rochelle R. 2 comments
Labels: Borden’s, pumpkin pie, vintage recipe
Licken’ Chicken- The Working Woman’s Cookbook

This recipe is from The Working Woman’s Cookbook - Easy Practical Quick Delicious & Economical Recipes by Zavin and Stuart, 1976 edition. All the recipes are started the night before and then finished the next day right before dinner. This dish is simply marinated the night before but a lot of the recipes are almost fully finished the night before and then heated right before dinner the next day.

Lickin’ Chicken

4 boned chicken breasts

1/2 cup olive oil

1/2 cup Worcestershire sauce

1/4 teaspoon curry powder

1/8 teaspoon thyme

1/8 teaspoon tarragon

1/4 teaspoons salt

The night before

Combine olive oil, Worcestershire, and seasonings. Place chicken breasts in baking dish, turn to coat well, cover, and refrigerate. Turn chicken in marinade once before going to bed, and once again in the morning.

Before Serving

Preheat oven to 350 degrees. Place covered baking dish in oven. Bake for 1 hour, basting with marinade once or twice. Remove from oven, run under broiler for 2 minutes on each side, and serve. Serves 4.
Posted by Rochelle R.


2,805 posted on 05/03/2008 8:57:17 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Apple Mallow Crisp- Discover Brunch

It is almost the time of year when people start thinking about the ubiquitous sweet potato casserole topped with marshmallows. This recipe is also topped with marshmallows and sounds quite delicious. It comes from the 1977 book Discover Brunch. The author says this: “This looks lovely topped with golden miniature marshmallows. Easily prepared. Serves 6.”

Apple Mallow Crisp

4 cups sliced and peeled apples

1/4 cup raisins

1/4 cup water

3/4 cup flour

1/2 cup sugar

1 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter

1 1/2 cups miniature marshmallows

Place apples, raisin and water in 10x6-inch baking dish. Combine flour, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs, sprinkle over apples. Bake at 350 degrees. 35-40 minutes or until apples are tender. Sprinkle evenly with marshmallows Broil until lightly browned.
Posted by Rochelle R. 0 comments
Labels: apple, marshmallow. dessert, retro recipe
Beans Au Gratin

This is a recipe that I have actually made. My MIL liked it so well that she served it on holidays quite a few times. The recipe is found in a Woman’s Day Collectors Cookbook and also the Farm Journal Vegetable Cookbook.

Beans Au Gratin
1 box each green beans, lima beans and wax beans (it is hard to find frozen wax beans I usually use canned)
4 tablespoons butter or margarine, divided use
2 tablespoons flour
1 teaspoon salt
Dash pepper
Dash Worcestershire sauce
1 cup medium cream
1/2 cup grated Parmesan cheese
Cook beans separately according to package directions. Drain. Mix lightly and put in shallow baking dish. In a medium saucepan melt 2 tablespoons butter; stir in flour, salt, pepper and Worcestershire. Add cream and cook stirring frequently until thickened. Pour over beans. Dot with remaining butter and sprinkle with cheese. Bake in a 375 degree oven until hot and browned. Makes 6 servings.
Posted by Rochelle R. 0 comments
Labels: green beans, lima beans, recipe, wax beans
Three Country Swiss Steak

Today’s recipe comes from Thrifty Main Dishes- Budget-Wise Dinners That Are Winners, copyright 1979. I picked this one because it is actually different from most of the budget recipes I see. Most of them are the same thing really. Just different names and slightly different ingredients. Of course with today’s prices this is not a budget dish anymore.

Three Country Swiss steak

2 1/2 pounds chuck steak, 3/4 inch thick

2 tablespoon vegetable oil

1 cup chopped onion

1 clove garlic, crushed

1 teaspoon curry powder

one 10 3/4 ounce can tomato soup

1/2 cup red wine, or beef broth

one 16-ounce can Chinese vegetables, rinsed and drained

Wipe steak well with damp paper towels. Heat oil in large skillet over medium heat; add steak and saute quickly to brown., about 2 minutes per side. Remove steak and set aside.

Add onion and garlic to dripping in skillet; saute until tender about 5 minutes, stirring constantly. Stir in curry and cook 1 minute longer. Add tomato soup and red wine; stir well. Stir in vegetables. Place steak on top of vegetables. Reduce heat to low and simmer, covered for 30 to 45 minutes or until meat is tender.
Posted by Rochelle R. 0 comments
Labels: retro recipe, round steak, swiss steak

The Mazola Salad Book copyright 1938 is an interesting die cut book. It features salad recipes that were contributed by leading magazines of the day. There are large photos of salads on almost every page. They were taken from above so you can see the entire salad. This is a recipe from Modern Magazines. The dressing sounds like it might be quite similar to Catalina dressing.

Swiss Salad with Special Dressing
1 bunch watercress
1/2 green pepper, chopped
1 small cucumber, sliced
12 radishes
1/2 cup grated packaged Swiss cheese
Special Dressing
1/2 cup ketchup
1/2 cup Mazola oil
1/4 cup vinegar
Juice of 1 lemon
1 tablespoon finely minced onion
1/2 cup sugar
1 teaspoon salt
1 teaspoon
Mix all ingredients together in a jar that has a tightly fitting cover. Screw cover onto jar, place salad dressing in refrigerator to chill Just before using, shake dressing in jar until ingredients are thoroughly blended.

Wash and pick over watercress. Dry thoroughly. Place watercress in refrigerator until cold and crisp. Just before serving time place watercress in large salad bowl. Add chopped green pepper, cucumber, pared and sliced thin, and thinly sliced radishes. Add Special Dressing. tossing salad lightly in bowl with salad spoon and fork until thoroughly moistened. Grate Swiss Cheese over top of salad using a large grater so the cheese forms into long thin strips. Serve at once.
Posted by Rochelle R. 0 comments
Labels: Mazola, salad, vintage cookbook, vintage recipe
Chutney Glazed Chicken with Pears

This recipe is from a newspaper clipping. Another age unknown one. Sounds good to me. But that doen’t meen anything because I cut out and saved recipes that didn’t sound good and I knew I would never make. Go figure.

1/3 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon white pepper

3 pounds frying chicken pieces

2 tablespoons butter or margarine

1/2 cup bottled chutney

1/4 cup raisins

1/4 cup finely chopped onion

1/2 cup white table wine

1/4 teaspoon ginger

1 teaspoon wine vinegar

1/4 cup water

1/2 teaspoon cornstarch

3 or 4 fresh Bartlett pears

1. Toss flour, salt, paprika and pepper with chicken pieces. Melt butter in a 9x13x2-inch pan . Arrange chicken pieces skin-side up in the butter. Bake in 425 degree oven for 35 minutes basting once with pan drippings.

2. Meanwhile, chop chutney and raisins. Combine with onion, wine, ginger and wine vinegar in small sauce pan. Simmer 10 minutes. Mix water and cornstarch and stir into the hot mixture. Cook a minute to thicken slightly.

3. Halve pears and remove cores. Push chicken together at one end of pan and place pears cut-side up at the other end. Spoon the hot chutney mixture over chicken and pears. Return to oven and bake about 15 minutes longer, until pears and chicken are tender. Makes 4 or more servings.
Posted by Rochelle R. 1 comments
Labels: chicken, chutney, pears, recipe
Chicken Casserole

This recipe is from a Dec. 1975 newspaper clipping. You would think they could have thought up an interesting name for it.

2 slices bacon, diced

1 cup chopped onions

2 cloves garlic, crushed

1 can (14 1/2 to 16 ounce) tomatoes, chopped

1 can condensed cream of mushroom soup

1 cup cubed process American cheese

1 package (10 ounces) frozen green peas, thawed

3 cups cubed cooked chicken

3 cups cooked rice

2 teaspoons salt

1/4 teaspoon pepper

3 to 4 tablespoons grated Parmesan cheese

1. Saute bacon, onions, and garlic until bacon is crisp. Add tomatoes, soup, and cheese. Heat, stirring constantly, until hot and cheese is melted. Stir in peas, chicken, rice, and seasonings. Turn into a greased shallow 2 1/2 quart casserole; top with Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes. Makes 8 servings.
Posted by Rochelle R. 0 comments
Labels: casserole, chicken, retro recipe, rice
Sticky Chicken

This is from a newspaper clipping, probably early 80’s. I have never made it but it sounds quite good to me.

2-1/2 to 3 lbs. chicken breasts, boned

Flour

Salad oil

1 pkg. dry onion soup mix

1 1-lb can stewed tomatoes

1 cup dry white wine

Pepper

8 oz. mozzarella cheese, shredded

Coat boned chicken breasts with flour. Brown in oil in large skillet and place in shallow baking pan, 13x9. Blend soup mix, tomatoes, wine and pepper, to taste, and pour over chicken. Bake at 325 for 1 hour. Sprinkle shredded cheese over chicken 10 minutes before serving. Serves 4-6.
Posted by Rochelle R.


2,806 posted on 05/03/2008 8:58:52 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Green Beans With Dill

This recipe comes from a magazine advertising supplement called FoodDigest. A lot of the recipes call for brand name ingredients, this one uses all fresh foods.

Green Beans with Fresh Dill and Scallions

1 lb. fresh string beans, trimmed and halved

3 tablespoons butter or margarine

5 scallions, trimmed and thickly sliced

3 tablespoons fresh dill, finely chopped

Salt and freshly ground pepper to taste

1. In a large pot bring 3 quarts of water to boil. Add beans and cook.,covered, over medium heat 7 minutes; drain. 2. In a large skillet melt butter and saute scallions over medium heat 3 to 5 minutes or until wilted. 3. Add beans, toss in butter and cook 5 to 7 minutes or until beans are tender. 4. Add dill, salt and pepper, toss to completely coat beans. 5. Serves 4 to 6.
Posted by Rochelle R. 0 comments
Labels: green bean, recipe, vegetable
Peach upside-down Cake

From an old newspaper clipping. I clipped most of them out closely so I can’t tell the year on them.

Preach Upside-Down Cake

1/4 cup butter

1 teaspoon corn syrup

1 cup firmly packed brown sugar

1 tablespoon slivered almonds

1 No. 21/2 can sliced peaches (1 lb. 12 oz. to 1 lb 14 oz.)

1 1/2 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, slightly beaten

1/2 cup milk

1/4 cup melted butter

1. Melt butter in 8-inch square cake pan. Add syrup. Spread over bottom of pan. Sprinkle evenly with brown sugar and almonds. Drain peaches. Arrange peaches in 3 rows on sugar mixture; set aside.

2.Sift dry ingredients into mixing bowl. Combine eggs, milk and melted butter. Add slowly to dry mixture and beat for 2 minutes.

3. Pour batter over fruit mixture in pan. Bake in 400 degree oven for 35 minutes. Cool cake in pan 5 minutes. Invert on plate and let stand a minute before removing pan. Makes 9 serving.
Posted by Rochelle R. 0 comments
Labels: cake, fruit, peach, recipe
Fruit Cup Sauces- The Complete Family Cookbook

Todays recipes are from a free advertising supplement for The Complete Family Cookbook that was in a Sunday paper in May/1971. You could pick up the next 11 weekly sections at any participating Chevron or Standard gas station for 15 cents a week!

Peanut-Butter Fruit Sauce

1/2 cup sugar

1/2 cup dark corn syrup

1/3 cup water

1/2 teaspoon salt

1/4 cup peanut butter

1/4 cup raisins

Combine sugar, corn syrup, water and salt. Simmer 10 minutes; cool. In a large bowl stir mixture into peanut butter and raisins. Spoon over fresh fruit cup.

Pineapple-Ginger Sauce

1 8 1/2 ounce can crushed pineapple

3/4 cup pineapple juice

1/2 cup sugar

1/4 cup light corn syrup

2 dashes Worcestershire Sauce

2 tablespoons chopped ginger

1/2 cup chopped peanuts.

In a pot, combine all ingredients except nuts. Boil; lower heat. Cook for 20 minutes. Cool; add nuts. Spoon over fresh fruit cocktail.

Sweet and Sour Fruit Topping

1/2 cup honey

1 tablespoon flour

1 egg

3 tablespoons lime juice

1/2 cup pineapple juice.

In a pot combine all ingredients; mix well. Cook slowly, stirring constantly, until mixture is thick. Chill. Serve over fruit
Posted by Rochelle R. 0 comments
Labels: fruit, retro cookbook, retro recipe
Papayas Jubilee- Serve It Cold!

This recipe is from Serve It Cold! A cookbook of delicious cold dishes by June Crosby and Ruth Bateman published in 1969. Wow this was the era of gelatin molds, meats in aspic, mousse etc. There is even a recipe for Jellied Mayonnaise. There is a recipe for a salad using red jello and canned stewed tomatoes that I remember making about 38 years ago. Anyway it did have a few good sounding fruit recipes. I don’t know if papayas are in season now but this recipe sounds quite tasty. The blurb is “This dessert sauce is a sunny Hawaiian interpretation of a flameless cherries jubilee- and just about the best cover-up vanilla ice cream ever had.”

Papayas Jubilee

1 tablespoon cornstarch

1 cup orange juice

1 1/2 teaspoons lime juice

1/2 cup sugar

Few grains salt

1 1/2 teaspoon finely grated orange peel

2 peeled, seeded and cubed (3 cups) papayas

Ice cream

Shredded or flaked coconut

Blend cornstarch into 1/4 cup orange juice in a saucepan. Add remaining orange juice, lime juice, sugar and salt. Bring to a boil over medium heat, stirring constantly. When thickened and clear, remove it. Add orange peel and papaya. Cool it. Refrigerate 2 to 4 hours. Serve as a dessert sauce over vanilla ice cream. Sprinkle each serving with coconut. Makes 6 to 8 servings.
Posted by Rochelle R. 0 comments
Labels: papayas, retro cookbook, retro recipe
Spinach-Chicken Salad with Sesame Seed- Woman’s Day Magazine

This recipe is from Woman’s Day Oct/1983. It sounds quite tasty to me, something different than the Asian chicken salad or Caesar with grilled chicken that you see everywhere.

6 cups loosely packed torn fresh spinach

3 cups loosely packed torn Boston lettuce

2 ripe avocados, peeled and thinly sliced lengthwise

8 ounces cooked, boned and skinned chicken, cut in large thin strips

1/3 cup lightly toasted sesame seeds, or to taste

Lemon-Mustard Dressing

1/2 cup salad oil

1/4 cup lemon juice

1/4 cup minced green onions with part of green tops

1 1/2 tablespoons grated lemon peel

1 teaspoon fresh coarsely ground black pepper

1 teaspoon dry mustard,

3/4 teaspoon salt or to taste

1/4 teaspoon sugar or to taste

Combine spinach and lettuce. Place equal amount on each of four chilled dinner plates. Top with avocado slices, then chicken; sprinkle with sesame seeds. Spoon about 3 tablespoons dressing on each. Pass remaining dressing. If you prefer, line a large bowl with lettuce, then salad, and serve family style. For dressing combine all ingredients in a small bowl and beat together thoroughly.
Posted by Rochelle R. 0 comments
Labels: chicken, recipe, salad
Fried Peppers with Eggs- Farm Journal

This is another recipe from America’s Best Vegetables Recipes. Sometimes I have too many green peppers that I have to do something with before they go bad. Usually I just end up chopping and freezing them. This would be a good use. Next time I have a surplus I will make this for a sandwich brunch. I think I will add some onion though. This blurb from the recipe- “Try this Italian special for a main dish or for a sandwich filling.”

Fried Peppers With Eggs

4 large green peppers

3 tablespoons oil

1/2 teaspoons salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

4 eggs

1/4 teaspoon salt

1 tablespoon water

Wash peppers, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown.

Sprinkle with 1/2 teaspoon salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook.

Beat eggs, 1/4 teaspoon salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter. Makes 4 main dish servings, or enough for 6 sandwiches.
Posted by Rochelle R. 0 comments
Labels: eggs, peppers, retro cookbook, retro recipe
Green Beans with Garlic Dressing- America’s Best Vegetable Recipes

This recipe is from America’s Best Vegetable Recipes. It is a Farm Journal book published in 1970. This fresh bean recipe sounds quick and easy and with all the different salad dressing there are now, it could be made with many variations.

Green Beans With Garlic Dressing

4 cups fresh green beans (1 lb.)

1 teaspoon salt

2 slices bacon

1/2 cup garlic French dressing

2 tablespoons minced green onion

1/4 teaspoons oregano leaves

Cook beans, either whole or cut in 1” lengths, in 1/2 cup water with 1 teaspoon salt added, for 10 minutes, or until just tender crisp.

Cut bacon in 1/2” lengths and fry crisp; add bacon bits, without fat, to beans. Pour the salad dressing over add onion and oregano; heat through and serve. Makes 4 servings.
Posted by Rochelle R.


2,807 posted on 05/03/2008 9:00:54 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Posted by: “Joanne”

I make a whole wheat bread in my breadmaker that I particularly like.
I actually make it into sandwich rolls and my husband absolutely loves
them with fried eggs, bacon & cheese. Here’s the recipe:

2 tsp yeast
3/4 cup milk (if you use dried potato flakes make this 1 1/4 cups)
1/4 cup vegetable oil
1/2 cup mashed potatoes (1/2 cup potato flakes produces the same
texture, just increase the milk)
2 Tbsp Honey (I vary this according to how sweet I want the end result
to be, the most I add is 1/4 cup but you need a little extra flour when
you do this)
1 egg
1 1/2 cups whole wheat flour (the more whole wheat you use the denser
the finished product will be)
2 cups bread flour
1 tsp of sea salt

If you replace the bread flour with whole wheat flour then you might
have to watch to make sure that the dough has a light springy touch to
it. It shouldn’t stick to your hands, but it will be close to that. The
way to fix that is to restart the bread machine and add some flour or
water, depending on how dry or moist the dough is. I have found that
most recipes can be adjusted to produce a better end result simply by
making sure the dough is not dry looking or wet to the touch after it has
been kneaded.

I have had good results using soy flour to replace the eggs (2 Tbsp soy
& 2 Tbsp water), using sugar instead of honey (I prefer honey), using
water instead of milk and I always put potato flakes in most of my
breads because they make the bread so much softer. I suggest you find a
basic recipe that you like and then try varying the ingredients to suit
your needs till you come up with one that you like. Bread dough is
actually very forgiving, once you figure out how it should look and feel
when you finish kneading it and the same for when it rises, sometimes the
recipe says “rise for such and such time” but your kitchen is colder
or warmer. I never liked the way my bread machine’s finished loafs came
out, so I let it make the dough and rise the first time, then I take
it out and set it either in bread pans (2) or on cookie sheets or cake
pans and make rolls etc with them. Made cinnamon rolls the other day,
boy were they awesome!

These rolls/bread freeze quite well.


2,808 posted on 05/03/2008 9:33:31 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Posted by: “d gasawa”

(I found this recipe at the BeCentsible blog. It’s really good, with a
nice crust and soft texture. My DH loved it. d)

Ww Flax ABM Bread from BeCentsAble
1 1/4 c warm water (110-120 degrees)
3 Tbs Honey
1 tsp salt
1 1/2 c organic WW flour
1 1/2 c organic white flour
2 Tbs brown sugar
1/4-1/3 c flax seed meal
1 1/2 tsp yeast

Add the ingredients to your breadmaker, set to dough cycle, when
complete,
remove, knead lightly and place in a greased loaf pan and let rise to
doubled
in a warm place. Bake in pre-heated 350 degree oven for about 30 mins
(until
browned and sounds hollow when knocked).

So, after many months of looking for the best prices and the best
recipe I can
finally say that making my own bread is healthier AND less expensive!

The total cost per loaf is $1.66. It would only cost $.13 more a loaf
to do
100% WW so even that wouldn’t make it too costly.

If you haven’t tried it yet and you are inclined to do so - go for it!
It’s so
much healthier!


2,809 posted on 05/03/2008 9:35:24 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

very easy recipe for pork chops.

6 pork chops
1 box of pork stuffing mix, prepared according to directions
1 can cream of mushroom soup
1 cup red wine

Brown the pork chops in a little olive oil. Place a scoop of
prepapared
stuffing on each chop. Mix the soup and red wine and pour over the
stuffing and chops. Bake at 350* for 35-45 minutes uncovered.


2,810 posted on 05/03/2008 9:38:43 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Old Fashioned Green Tomato Pie

4 lg Green tomatoes
1 ts Salt
1 c Sugar
2 tb Flour (heaping)
1 ts Cinnamon
1 ts Allspice
1 tb Butter
2 tb Vinegar
1 Double crust 9” pie dough; unbaked

Grind or chop tomatoes, add salt and soak 5 minutes, drain. Add dry
ingredients and pour into crust. Dot with butter and sprinkle with
vinegar. Add top crust, cut vents. Bake in a 375F oven for 45
minutes, or until crust is golden and filling is bubbling.


2,811 posted on 05/03/2008 9:41:38 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: Aut Pax Aut Bellum

Welcome and you are correct, water is #1 on the must have list.


2,812 posted on 05/03/2008 10:16:52 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: MinuteGal

Leni, I missed your reply, caught it in my pings.

fMy pet peeve is “take a can of this and a box of that”, to me
take a can, means use the left overs in the refrig.

I have noticed that the different areas of the country almost crave different foods.

The chili peppers are high in vitamin C, which we all need.

Todays posts, might interest you, less peppers and more of the eastern flavor.

All of them make me want to go cook.


2,813 posted on 05/04/2008 3:18:51 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; milford421; Velveeta; DAVEY CROCKETT

http://www.freerepublic.com/focus/news/2010625/posts?page=44

The Silent Scream of the Asparagus: Get ready for ‘plant rights.’
Weekly Standard ^ | 05/12/2008 | Wesley J. Smith

Posted on Saturday, May 03, 2008 4:54:00 AM by rhema


2,814 posted on 05/04/2008 3:25:27 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

[Note: Snopes is not always right....That said, I do not know that the penny works, have not tried it, when I got bit by something in the garden, I put baking soda on it and it still hurt, so I added a little of the iced tea that I was drinking and that worked, I have since found it in the herb books, something about the tannin acid.

Vinegar works for me too.
granny]

http://www.snopes.com/medical/homecure/beesting.asp


2,815 posted on 05/04/2008 4:14:31 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Interesting ads related to tractors and equipment, couple of 9N’s for sale:

http://www.antique-tractor.com/pipermail/at/2007-April/023414.html

Archive of posts for group:

http://www.antique-tractor.com/pipermail/at/2007-April/thread.html#23598

Says Vicks on feet will stop a night cough, cover with socks:

[I think they are all wrong on how it works....LOL, the feet will have the nerve endings for the nerve that is causing the cough and the Vicks will relax that nerve and it just might work...
granny]

http://www.antique-tractor.com/pipermail/at/2007-April/024041.html


2,816 posted on 05/04/2008 4:24:44 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Chicken Stew with Pepper and Pineapple

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound boneless — skinless chicken breasts, cut into
1 1/2-inch pieces
4 medium carrots — cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground
ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice — (8 ounces)
drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper — cut into 1-inch pieces

Mix all ingredients except pineapple, cornstarch and bell pepper in 3
1/2- to 6-quart slow cooker. Cover and cook on low heat setting 7 to 8
hours (or high heat setting 3 to 4 hours) or until vegetables are
tender and chicken is no longer pink in center. Mix reserved pineapple
juice and cornstarch until smooth; gradually stir into chicken
mixture. Stir in pineapple and bell pepper. Cover and cook on high
heat setting about 15 minutes or until slightly thickened.
Makes 4 servings

NOTES : The yummy gingery-flavored sauce is delicious! To be sure you
get every last drop, spoon the stew over hot cooked rice. To make this
great stew extra-special, just sprinkle with sliced green onions and
toasted coconut or chopped peanuts or cashews.


2,817 posted on 05/04/2008 4:48:53 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Cooking from long-term
food storage

By Jackie Clay

All self-reliant families know they should have at least a year’s
worth of food and essential supplies stored up in a large pantry.
Unfortunately, actually eating from long-term food storage conjures
up images of consuming endless tedious, tasteless meals of boiled
rice and beans. You know—”survival” food.

But this is not how my household works. If I were to serve such
meals, there would be total rebellion. After all, we’ve had at least
two years’ food stored for twenty years, and we eat daily from this
food. We are not martyrs, and we do not eat tasteless food in order
to be “healthy.” Instead, we eat three meals a day from good tasting,
comforting, healthy food, much of it home-raised, home-grown or
harvested from the wild.

With a little practice and imagination, any family can quickly learn
to produce meals, drawn from your food storage, that draw rave
reviews from family members. And you do not need to spend hours in
food preparation time either.

Buying for long-term food storage

A lot of problems arise when a family purchases foods they are not
used to eating, and are not especially fond of in the first place.
During hard times, or in an emergency, are definitely not times to
begin eating such “survival” food. When you’re stressed out, worried,
and depressed, you need a lift, not countless meals of boring,
tasteless food.

Old-fashioned baked beans

2 cups dry navy beans
¼ cup ham or bacon flavored TVPs or canned
ham
½ cup dehydrated chopped onions
8 Tbsp. molasses
4 Tbsp. honey
1 Tbsp. dry mustard
3 Tbsp. vinegar
½ cup tomato sauce
¼ cup catsup
Sort beans, soak overnight in water enough to cover. In the morning,
drain beans, discarding water. Place beans in 6-quart or larger heavy
pot with 12 cups water and simmer, covered for just long enough to
get beans tender (older beans require longer cooking). Drain and
discard water. In a 3-quart or larger casserole, mix beans with other
ingredients and bake at 350 degrees for 1½ to 2 hours, adding water
if necessary to keep beans from drying out. Serve hot with fresh
whole wheat bread for a comforting, hearty meal.

Take stock of the foods your family really likes. Then build your
storage pantry on these preferences. Just about anything you
regularly eat can be included. One notable exception is hamburgers
and cheeseburgers. You can home can hamburgers, by lightly frying
tiny patties, then stacking them into wide mouth jars. I do a few,
just for novelty, layered with finely chopped onion. When ready to
use, refry them, adding cheese if desired. They’re good, but aren’t
the same as the regular hamburgers the family is used to. And there
isn’t an alternative to home canned hamburger available for purchase.

Have your family go through the supermarket with you and take notes
as to what interests them, even if you have not cooked it before, or
recently. You need variety in your long-term storage foods. Meals are
like buildings. They need foundation blocks like potatoes, rice or
beans, but also windows and doorways like fruits, meats, vegetables,
and spices.

Oriental chicken fried rice

2 cups cooked white rice, cooled
½ cup finely diced onions (you may substitute
rehydrated dry)
¼ cup rehydrated freeze dried or air dried
green peas
1 cup rehydrated shredded carrots (or fresh)
¼ cup oil or shortening
1 Tbsp. peanut butter
½ cup chopped cooked chicken
2 Tbsp. soy sauce
2 eggs, equivalent in dehydrated egg powder
Spices to taste, including garlic, tumeric, hot
pepper
In a large, heavy frying pan, heat oil. Add rice, onions, chicken,
and carrots. Stir frequently with spatula until rice begins to
lightly brown. Add peanut butter (no, it doesn’t taste “weird”), soy
sauce, peas, and spices. Continue stirring while flavors mix. As rice
mixture appears to be done, quickly add beaten egg mixture and
continue stirring with spatula until egg is cooked. Serve at once
with soy sauce, sweet and sour sauce, or hot mustard sauce.

Choose the foods carefully, taking into consideration those you use
daily or would use, if you had the time....and had no alternatives.
Two frequently overlooked items are shortening/margerine and eggs.
And make sure there are plenty of opportunities for “goodies,” such
as cookies, pies, puddings, Jello, etc.

Introducing the family to seldom-used staples

There’s a definite place in a long-term storage pantry for such
staples as dried beans and rice, but instead of buying all navy beans
and white rice, consider that there are over a dozen varieties of
beans and perhaps six varieties of rice available, each with its own
unique taste, texture, appearance, and uses. In our pantry, I have
many kinds of beans which we use: navy, red kidney, pinto, Anasazzi,
black, and several varieties of Native American beans that we grow at
home. You might include a couple of limas (which our family just does
not like), cowpeas, Great Northerns, or others.

Tamale pie

½ cup cornmeal
½ cup white flour or freshly ground whole wheat
flour
¼ cup honey or white sugar
¼ cup shortening
1 egg (equivalent in dry egg powder, rehydrated)
1 cup rehydrated dry milk (+ or -)
2 tsp. baking powder
1 tsp. salt
½ cup cooked hamburger (I use home canned)
or beef TVP
2 cups tomato sauce
½ cup dry chopped onions
¼ cup dry chopped green peppers or chile
peppers
2 tsp. mild chile powder
¼ cup dry sweet corn or ½ cup canned corn
Mix first eight ingredients well, making a medium batter (not runny
or not stiff). Then in medium sized cast iron frying pan or 8 x 8
cake pan, mix the last six ingredients well, then top with cornmeal
batter. Bake at 350 degrees until top turns golden brown. Serve hot
with cold salsa.

Then try a few really good recipes and gently ask all family members
to try just one small serving with a meal they love.

Work your way into beans. Don’t just cook up a huge pot and insist
everyone eat them for a meal. You can “sneak” beans into meals by
mashing cooked pintos in with taco filling, putting a few mashed
beans in a layer of casserole, or into a hearty vegetable stew or
soup.

Old-fashioned baked beans, complete with ham or bacon chunks,
molasses and catsup will usually do the trick on a cold winter’s day.

When cooking from a long-term storage pantry, learn to buy or home-
can meat in smaller cans and jars. This allows one to use the meat as
flavoring and texture to a meal, making a little go a long way, and
not give the impression of “making do” or “surviving.”

A couple of examples that we regularly use are Oriental Chicken Fried
Rice and Tamale Pie. I never have leftovers.

Homemade pizza

Crust:
2 cups flour
½ tsp. seasoning salt
¼ cup olive oil
2 tsp. dry yeast
1 cup, plus warm water

Mix dry yeast and one cup warm water. While softening, mix other
ingredients in medium bowl. Add softened yeast and enough warm water
to make a soft, but not tacky, ball of dough. Work dough with hands,
greased with a small bit of olive oil until elastic, then set aside
in bowl, covered, for half an hour to rise. Oil baking pan with
liberal olive oil, press out dough with hands. Prick dough with fork
every few inches to avoid bubbles. Bake at 350 degrees until just
barely done. It will not be browned but will lift easily from pan
when picked up with a fork at corner.

Topping:
1 cup thick tomato sauce
1 tsp. brown sugar
1 Tbsp. rehydrated green peppers
1 Tbsp. dry onion
¼ cup chopped olives
¼ cup sausage TVPs
1 tsp. oregano
¼ tsp. garlic powder
½ tsp. basil
1 cup mozzarella or
½ cup dried grated parmesan cheese

Spread tomato sauce evenly on baked crust and sprinkle brown sugar,
green peppers, olives, and spices on top. Top with cheese. Bake until
cheese is barely golden brown and bubbly. This is yummy, and it is
much in demand at our house. As a bonus, there are many variations
including making a double batch of crust, using the second dough to
be formed as bread sticks, which can be brushed with tomato sauce,
herbs, and sprinkled with cheese and baked at the same time as the
pizza. The bread sticks, dipped in a warm herbed tomato sauce, make a
great addition to the steaming pizza.

The same with rice. Few people like a big plate full of steamed white
rice. “I don’t like rice!” is the usual comment. My answer is get to
know rice and all its uses.

Perhaps the easiest way to interest a family member in rice is to
serve Oriental fried rice, complete with little chunks of chicken or
pork. Spanish rice is another interesting way of introducing rice
into a meal. The point is to introduce staples gently into meals,
before called on to use them every day.

Fried tuna patties

2 cans light tuna, drained
1 cup crushed dried bread crumbs
¼ cup dehydrated onion flakes
3 eggs, rehydrated equivalent
½ tsp. lemon pepper
flour to coat patties
oil to fry
Mix drained tuna, bread crumbs, egg, onion flakes, and lemon pepper.
Divide into golf ball-sized portions, pat into patties, dip both
sides in flour. Heat oil to medium heat and gently place patties into
frying pan. After one side is done, turn and finish cooking. This is
a quick and easy alternative to “fish sticks.”

The use of ethnic meals is a great way to introduce a family to
basics, as most less-wealthy nations have fabulous recipes, using
cheaper staples as the base for meals. You can learn to do wonders
with corn flour and corn meal, beans and chiles, rice, vegetables,
sauces, and bits of meat, potatoes, and vegetables. I quickly learned
that America is one of the few nations in the world where meat is
used as the foundation of a meal. (We had adopted two older children
from India and three from Korea, as well as sponsoring a family of
nine from Vietnam.)

Such goodies as homemade pizza are always hits at home, especially in
an emergency or hard-times situation. Key ingredients, such as
pepperoni and mozzarella cheese, are in few long-term storage
pantries. When one has their own dairy animal, the cheese is a snap,
and dry-cured pepperoni lasts for months without refrigeration under
cool, dry conditions. I also have canned chunks of pepperoni and am
going to try mozzarella cheese too. But without these options, pizza
is still a definite “go”. Check out recipe above.

Roast beef hash

1 pint (16 oz) canned roast beef (or wild meat)
½ cup rehydrated onion flakes
1 quart (32 oz) canned potatoes, drained well
oil to fry
Grind meat, potatoes and onion together with hand meat grinder. Heat
oil to medium heat in large frying pan. Slide hash into pan, being
careful not to spatter. Arrange the hash in a shallow layer, covering
the bottom of the frying pan. Allow to cook, turning and stirring
with spatula. Add seasonings, finish frying to preference, and serve.
Popular condiments include salsa and catsup. Hash makes a satisfying
one-dish meal. Leftovers are great for breakfast with scrambled eggs.

But we’ll miss fried foods!

I think one of the things a family misses most, living totally from a
long-term storage pantry, is simple fried foods. Now this can have an
up side, as well as a down. The fewer the fried foods consumed, the
better health we enjoy. But, honestly speaking, some fried foods do a
lot to boost our morale during rough times.

Now, of course, if a family has their own garden, which a self-
reliant family should have anyway, they will have abundant potatoes,
fresh or in the cellar. If not, you can fry up a batch of canned
potatoes, from time to time, or make potato patties out of leftover
mashed potatoes (adding two beaten eggs to hold them together). There
are also dehydrated and freeze-dried hashbrowns that are quite good.

Homemade noodles in chicken broth

1½ cup flour (either freshly ground whole wheat
or white
¼ tsp. salt
2 eggs, reconstituted or fresh
Place flour in mound on board, making a nest or well in the center
of the mound. Pour eggs into nest. Beat the eggs with a fork,
gradually bringing the flour into the mix. Work the dough into a ball
with your hands, picking up only as much flour as it takes to make a
stiff, but workable ball. Knead the dough for about five minutes. It
should not stick to the board. If it seems too moist, add a little
more flour; if too dry, dampen your hands and knead longer.
Divide the ball into quarters. Cover three and reserve one to work
with immediately. Lightly sprinkle board with flour and roll out
dough, pulling it into a uniform thickness oval. Make it as thin as
workable and let rest in a warm, dry place. Repeat with other three
quarters.
When all dough is dry, but not stiff and brittle, roll like a
jelly roll, cutting into desired thickness with a sharp knife. You
can then either fluff out to separate and then carefully hang to dry
or lay it flat to air dry for an hour.
Pour a quart of chicken broth (or use dry chicken granules to make
a broth) into a large pot. Add diced, canned, or freeze dried chicken
meat, if desired, as well as onion, carrots, and spices as wanted.
Bring to a medium boil, then carefully add noodles, simmering just
long enough to make them tender. The flour on the noodles provides
natural thickening. You’ll get raves for this simple, yet satisfying
meal.

One satisfying, simple recipe we enjoy from our pantry is fried tuna
patties. This provides meat, as well as satisfying an occasional
craving for “fried food.”

Roast beef hash is another “alternative” fried food. Unless fresh
meat, either home grown or wild, is available, there will be little
fried meat available.

One of the home storage pantry’s best capabilities is providing
quick, nutritious soups and stews at quick notice. These include
those using pasta and noodles, as well as the more traditional.

One of our favorites is homemade noodles, cooked with chicken broth.
You can use store-bought noodles, but there is absolutely no
comparison in taste or texture. And noodles are very easy to make,
only taking a few minutes once you get the hang of it.
Even “mistakes” are very edible.

Breads

Don’t forget the staff of life. Breads provide an endless base to
home meals, unlike their tasteless plastic wrapped cousins from the
store. On one camping trip, we made an entire meal out of a crispy,
fragrant loaf of French bread, without a dab of butter.

Basic whole wheat bread

Heat 4 cups milk (rehydrated dry or fresh). Soften 4 Tbsp. dry
yeast in ¾ cup warm water. Add ¼ c. honey to warm milk, along with
1/3 cup oil or melted shortening, 2 tsp. salt, and 2 eggs.
Beat well, then as milk cools to luke warm, gently add yeast. Add
about 14 c. fresh whole wheat flour, one cup at a time, mixing after
each. When nearly stiff, mix with hands, incorporating just enough
flour to make an elastic, workable ball of dough. Don’t stop if it’s
sticky, and don’t get it too stiff. Knead on a floured board for 10
minutes. Grease a large mixing bowl, place ball into bowl, and grease
top. Pull ball out and put back in, greased top up. Cover with a
warm, damp kitchen towel and let rise in warm place until about
double. Knock down and let rise again. Divide into two or three
loaves and place into greased bread pans. Preheat oven to 350
degrees. When loaves are nearly doubled in size, place in oven and
bake for about 35 minutes until tops are golden brown. Grease tops
with margarine to soften. Enjoy the best bread you’ve ever tasted.

Breads can be made of varying flours for entirely different tastes,
textures, and appearances. Aside from the “normal” white flour from
the store, one can, and should, grind their own grains, producing a
wide, wonderful, array of fresh flours. This produces a wholesome
taste that most folks have never even dreamed of.

As all grains store much longer as whole grains, it is wise to stock
up on these grains and grind the flours as you need them. Some
suggestions are red and golden hard wheat for bread, soft wheat for
pastries, flour corn for cornmeal, hominy corn for corn flour,
buckwheat for pancake flour, rye for rye and pumpernickel bread, and
rice for Asian cooking.

You will find that when you are cooking solely from the long-term
storage pantry under times of duress, just the milling of the flour
and baking of bread will bring peace and contentment to the whole
family.

While “plain” bread will probably be most often used, stretch your
creativity by expanding to more “exotic” breads such as pitas,
tortillas, and sweet rolls, both for taste and variety. Most use
about the same simple ingredients, and with just a little variation
you can create a whole spectrum of tastes and possibilities.

One of our favorite breads is a versatile quick roll recipe. This
recipe makes soft, tender dinner rolls, but also free-form breads,
hamburger buns, sweet rolls, and coffee cake with little change.

Tips for cooking from home storage

Cooking from a long-term storage pantry is easy, basic, and very
fulfilling. But it is not something one learns to do overnight. It’s
sort of like gardening. The time to learn to garden is not when the
trucks stop hauling food to supermarkets and there are acute food
shortages. It takes time to get into the rhythm of gardening,
learning what works, what does not, and how to do the most work with
the least effort.

Halftime spoon rolls

Dissolve 2 tsp. dry yeast in ½ cup warm water, and set aside. Combine
1/3 cup shortening, ¼ cup of sugar or honey, 1 tsp. salt with ¾ cup
hot milk (reconstituted dry or fresh). Cool to lukewarm by adding ½
cup cold water. Add 1 egg (or equivalent reconstituted dry) and
softened yeast. Mix in 3½ cups sifted flour. Cover in same bowl,
letting rise in a warm place till doubled. Stir dough with greased
spoon. With an ice cream scoop (works easiest) dip sticky batter into
greased muffin tins, filling half full. Let rise and bake at 375
degrees until golden brown. Remove from oven and brush margarine on
top to soften nicely. I promise raves from this one. And you can
modify it easily. With the addition of just a little more flour
(about ½ cup), the dough will be firm enough to handle lightly, which
makes forming hamburger buns on a greased cookie sheet easy, or
forming into caramel rolls, cinnamon rolls, or coffee cake.

When a person plunges into cooking solely from home storage, they are
quite often frustrated by “all the hard work,” the poor results from
their cooking, and the lack of enthusiasm from family members. Sort
of like when a new young bride begins cooking for her husband for the
first time. The results are often ho-hum.

Try taking one day a week, at first, to practice cooking out of your
storage pantry. Ease into it with a few of these recipes; they are
easy and basic. Then expand to others, found in some of the books
listed below. Mennonite, Amish, Mormon, and Seventh Day Adventist
cookbooks usually provide a good start for comforting, tasty meals
with basics, as these religions stress commonsense preparedness and
good family eating from basic, healthy ingredients.

It’s well to mention at this time that it makes good sense to develop
a small garden, at least, and learn to forage for wild foods (which
are great tasting, by the way), while learning to cook meals from the
food you have stored. Fresh foods are a very welcome change to
dehydrated and canned, and they not only taste great, but provide
extra nutrition, which could conceivably be lacking in a few long-
term storage foods.

Likewise, if it is at all possible, develop your own sourceof fresh
milk, eggs, and meat. Grandmas all over the world raised a small
flock of chickens, even in town. It’s funny that the U.S. is one of
the few countries where this is not common today. Remember that
variety is truly the spice of life; cultivate all the variety you can
in your family’s diet.

You’ll find you get into the rhythm of this type of cooking easily.
And you’ll quickly develop time-saving ways of doing things. For
instance, it didn’t take me long to decide that if I ground a week’s
worth of grains I truly saved time, and cleaning of the grain mill,
and I always had the grain I needed on hand conveniently.

I can honestly say that it takes only minutes longer per meal to
prepare a great dining experience from my pantry than it does to rip
and pry plastic wrap from something that appears to be food. And it
makes the whole family feel great. We believe in living, not just
surviving!

Suggested Reading

Amish Country Cooking by Andy & Millie Yoder
Bread Winners by Mel London
Cookin’ with Home Storage by Vicki Tate
Dehydrated Food Cooking by Stan Smith
Kitchen Magic-Cooking with Common Grains by Deanna Sudweeks
Marlene’s Magic with Food Storage by Marlene Peterson
The Natural Nine (Cooking with the 9 most common grains) By Lorraine
D.


2,818 posted on 05/04/2008 6:27:00 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Making Your Own Apple Pectin
By Sam Thayer

http://www.wildflowers-and-weeds.com/The_Forager/pectin.htm

When making homemade jams and jellies, commercial powdered pectin is
usually the most expensive ingredient. A few generations ago,
powdered pectin wasn’t readily available, and the skill of making
pectin at home was common knowledge for the family cook - yet today
it is a rare individual who knows how to do this. I learned how to
extract pectin from apples a few years ago when I made jams and
jellies for a living (as many as 600 jars per day). Not only does
this save money, but more importantly, it provides the satisfaction
that only comes with doing things from scratch - one of the reasons
that I love using wild foods.

To prepare liquid apple pectin, it is best to use under-ripe apples
that are still a bit green, hard, and sour. Ripe apples contain less
pectin, but the level varies greatly from one tree to the next; some
varieties are suitable when ripe, while some have virtually no pectin
by that time. Over-ripe apples are the worst. You can use your
damaged or misshapen apples for making pectin. Chop them in halves or
quarters, fill a large pot, and then add just enough water to almost
cover the apple chunks. Cover the pot and place it on low heat for a
long time, until the apples are fully cooked and you have something
that looks like runny applesauce with skins and seeds in it. Stir the
apples every twenty minutes or so while they are cooking.

I arrange a strainer for this “sauce” by placing a cheese cloth
(actually a white T-shirt) over the top of a five-gallon pail,
secured by a cord tied around the rim. (A piece of cheese cloth in a
colander works fine for smaller amounts.) The hot applesauce is then
poured into the strainer; what drips out the bottom should be a
clear, thick liquid that’s a little bit slimy to the touch. That’s
your liquid apple pectin. I usually let mine strain overnight,
because it drips slowly. You can get more pectin by pressing it, but
then it comes out a little cloudy and carries more of the under-ripe
apple flavor. I like to make a few gallons of this pectin at a time
and then save it by canning or freezing - it’s not hard to get a
year’s supply with one batch.

To test the strength of the pectin, pour a little bit of rubbing
alcohol into a glass and then drop in a spoonful of pectin. The
pectin will coagulate into a jelly-like mass. If this mass can be
pulled out with a fork and it forms a heaping gob on the tines, it is
concentrated enough to jell perfectly. If it can be picked up by the
fork, but mostly hangs from it, then it will jell loosely. If it
cannot be picked up by the fork in mostly one mass, then the
concentration is too weak for it to jell. In this latter case, you
just have to boil it down to increase the concentration of the
pectin. (Note: the alcohol test doesn’t work right if the pectin is
hot.)

You can mix liquid apple pectin with fruit or juice and boil it down
until the mixture has enough pectin to jell. This can be a little
tricky. If you mix it with a fruit juice such as chokecherry that has
little or no natural pectin in it, you will want to boil this mixture
down to approximately the same volume as that of the pectin that you
put in. If you mix it with high-pectin fruit such as wild grapes, you
might only have to boil it down a little. Boiling the fruit-pectin
mixture will not harm the flavor unless it cooks to the bottom of the
pan, which will not happen if you keep stirring it as it boils. (An
overcooked or burnt flavor is generally the result of cooking the jam
for too long only after the sugar has been added.) I like to use
liquid pectin instead of water to cover fruits such as currants or
wild cherries when I boil them to extract the juice. After boiling
down a little bit, such juice often has enough pectin to jell. If it
is cooled down, the pectin concentration of the juice can be
determined using the alcohol test described above. One great thing
about apple pectin is that it can be used to dilute or balance the
flavors of certain fruits that are not tart enough to make superb jam
by themselves, such as elderberry and chokecherry.

When using homemade pectin, you can’t just follow the proportions
found on the chart in a Sure-Jell packet; you have to understand
something about what makes jelly jell. Basically, there are two
factors involved in this: the concentration of sugar and the
concentration of pectin. Too little of either one, and you end up
with syrup. It is possible to compensate for a little less sugar with
more pectin, or vice-versa - but you can only stray from the
recommended ratios a little bit. The most common reason that people
have batches that do not jell is because they want to add less sugar
than the recipe calls for. If you are going to make jam or jelly, you
may as well accept right now that these confections are mostly sugar;
that way, hopefully, you will avoid this temptation.

When you reckon that your fruit-pectin mixture is about right, mix in
sugar at a ratio of about 5 cups of fruit-pectin (or juice) to 7 cups
of sugar. Stir constantly - especially with jam - to keep it from
burning to the bottom of the pan. After the jelly comes to a full,
rolling boil, let it do so for about a minute. Then, if everything
has been done right, it should be ready to pour into jars. If you are
not confident, however, this is the stage for the final jelly test.
Turn the heat down low when the boiling begins. Dip a large spoon
into the mixture and then hold it over the pot sideways. If the last
jelly falls off the spoon in a sheet rather than a drop, or if you
get a drop that hangs down bulging at the bottom and doesn’t fall
(this happens especially with wooden spoons), then you’re in
business. If the jelly passes this test in either way, bring it
briefly to a vigorous boil on high heat. Here you will find yet
another indicator of whether it will jell or not. It will not just
boil; it will boil up, get foamy, and probably make you scared that
it will boil over. (If you don’t turn the heat off soon enough, it
will boil over.) This is when you pour the jam into clean mason jars
and cover with clean lids. Turn the jars upside-down for a minute or
two to sterilize the lids, right the jars, and try to ignore them for
a few hours while they set. (Note that home canning of jam and jelly
is not dangerous, and you do not need to sterilize the jars in a
boiling-water bath or use a pressure canner!)

Hopefully this doesn’t make the whole process seem harder than it is.
Like many skills, once you learn how, it’s a piece of cake. It may be
encouraging to know that I never use the alcohol test anymore, and
rarely even rely on the last jelly test. After making a number of
batches, you can tell just by looking at the jelly if it’s going to
jell.

Is it worth all this trouble just to make your jam from scratch?
Trouble? There’s no trouble when I do it - just a lot of fun. And
that’s what it’s all about.


2,819 posted on 05/04/2008 6:30:50 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

EZEKIEL BREAD

Combine the following whole grains:

2 1/2 cups hard red wheat

1 1/2 cup spelt or rye (Biblically spelt was used, Ezekiel 4:9)

1/2 cup barley (hulled barley)

1/4 cup millet

1/4 cup lentils (green preferred)

2 T. great northern beans

2 T. red kidney beans

2 T. pinto beans

Stir the above ingredients very well. Grind in flour mill. Measure
into large bowl:

4 cups lukewarm water

1 cup honey

1/2 cup oil

2 T. Red Star Yeast

Set aside for 3-5 mins. to allow yeast to grow.

Add to yeast mixture:

2 t. salt and the fresh milled flour from above mixture of grains

Stir or knead until well kneaded about 10 mins. This is a batter type
bread and will not form a smooth ball. Pour dough into greased pans.
You may use 2 large loaf pans (10 X 5 X 3) or 3 med. loaf pans or 2-
9 X 13 brownie pans. Let rise in a warm place for one hour or until
the dough is almost to the top of the pan. If it rises too much it
will over flow the pan while baking. Bake at 350 degrees for 45-50
mins. for loaf pans and 35-40 mins for brownie pans.

*For fasting divide bread into 8 equal parts weighing 1/2 pound each.
Eat a 1/2 pound cake and drink a quart of water every day.

This is a very sweet, moist, cake-like bread. You may also add fruits
and nuts or use the flour made from this mixture in other favorite
recipes. This healthy combination of grains and beans is worth
experimenting with. Combining grains and beans make a complete
protein.


2,820 posted on 05/04/2008 6:35:51 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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