Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Crockpot Peppered Beef Brisket In Beer

From Weight Watchers “In Good Time” Cookbook

1 (4 lb) beef brisket
1 large onion sliced and separated into rings
3/4 tsp pepper
3 tbls all-purpose flour
3 tbls brown sugar
2 garlic cloves, minced
3/4 cup beer
1/2 cup chili sauce

Trim fat from brisket; cut in half. Place onion rings in slow cooker.
Sprinkle with pepper evenly over brisket. Place brisket halves over
onion rings. Place flour, br sugar and garlic in a small bowl, gradually
add beer and chili sauce, stirring until well blended. Pour over brisket.
Cover with lid and cook on high setting for 1 hour then reduce to low
setting and cook 6-8 hours our until tender. Makes 12 servings.
(serving size=3 oz brisket and about 6 tbls of sauce) Points=6 per serving

[Non-text portions of this message have been removed]

Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
2. Crock Pot Peach Dessert
Posted by: “momsrecipes”

Crock Pot Peach Dessert

1/3 cup sugar
1/2 cup brown sugar
2 tsp. margarine, melted
1/2 can evaporated milk
3/4 cup Bisquick
2 eggs
2 cups peaches, mashed
2 tsp. vanilla
3/4 tsp. cinnamon

Spray slow crockpot with Pam. Mix Bisquick, brown sugar and regular
sugar. Add eggs, vanilla, margarine and milk. Add peaches and cinnamon.
Pour into crockpot. Cook on low for 6 to 8 hours.

http://groups.yahoo.com/group/crockpot-recipes/

[2004 list, so some will not work, but google will find them..granny]

http://lists.ibiblio.org/pipermail/homestead/2004-September/000346.html

Neglected to add that the bigger diameter stuff (if cold-hardy) is the
most useful spectrum of bamboo society-—unless you are weaving hurdles,
wall-panels and the like.

http://www.midatlanticbamboo.com/Uses/Index.htm

http://www.taoherbfarm.com/herbs/resources/bamboo.htm

http://www.bagelhole.org/article.php/Food/1/

http://www.senckenberg.de/private/dkovac/bamboo.htm (bamboo waterwheel
pump and bamboo irrigation pipes.

http://www.swicofil.com/bambrotexenduses.html (bamboo woven and
non-woven textiles)

http://bambooworld.com/mostused.htm (some bamboo applications you’ve
never thought about, and if grown in Canada it has to be cold-hardy.)
http://www.logicsouth.com/~lcoble/dir9/bamboo.txt (eat em up)

http://www.pcarrd.dost.gov.ph/cin/bamboonet/faqs%20-%20uses.htm
(government website, but lots of luch trying to reach it during normal
hours)

http://www.bamboogiant.com/html/bamboo_uses.html (you got obnoxious
neighbors and a zoning restriction of five feet on fences-—make them
both invisible with a bamboo fence, just be sure to put in a rhizome
barfier first.)

http://www.akha.org/content-50.html (grow your own delicious grubs)
http://www.amazon.com/exec/obidos/tg/listmania/list-browse/-/39JUTZH3EEHHB/104-4490109-2339147
(bamboo books, grow your own house)

http://www.hindu.com/thehindu/br/2002/01/01/stories/2002010100090300.htm
(Venu Bharati)

http://www.mekonginfo.org/mrc_en/doclib.nsf/0/d5ff1865a1d3c3ac47256e0c0022720c?OpenDocument
(non-pressurized diffusion vertical soak with borates to extend the
untreated service life of structural bamboo (three years)

http://www.americanbamboo.org/SpeciesSourceList.html (American
Bamboo.org species nomenclature and source list)
http://www.americanbamboo.org/SpeciesSourceListPages/ColdHardyBamboos.html
(the cold-hardy list)

http://www.mhhe.com/biosci/pae/botany/botany_map/articles/article_38.html
(picture of architectural bamboo grove)

http://www.desertdomes.com/bamboo.html (bamboo domes, formulas, calculator)

http://attra.ncat.org/attra-pub/bamboo.html (ATTRA great source of
information on bamboo and any other farm-related topic, including the
essential Temperate Bamboo Quarterly listed below from “the farm”, one
of earliest agrosurvival groups and still highly useful.)

Temperate Bamboo Quarterly
Sue and Adam Turtle
30 Myers Road
Summertown, TN 38483
931-964-4151
/Cost: $28/4 issues per year
http://www.thefarm.org/businesses/bamboo/tbq.html

/
http://www.networkearth.org/naturalbuilding/bamboo.html (Oscar Hidalgo
in Colombia,lifetime devotion to bamboo and its uses, particularly
architectural-—a must-read website)

http://www.mrbamboo.com.au/Ideas_and_Places/bali/bamboo_chair_bali/bamboo_chair_bali.html
(popular Bali bamboo chair-—looks a bit too crude for me-—could be
vastly improved by casting iron fasteners, and secure the advantage of
KD (knockdown) compact shipping and consumer assembly of the kit-—you
could do the same with willow which is easier to grow in northern climates.)

http://www.travelinged.org/archive_david_2004/000322.html (David’s
downloads on architectural bamboo, good photos)

http://www.rainforestinfo.org.au/good_wood/bamboo.htm (good website,
but disappointed they didn’t dwell on use of bamboo as poison-tipped
arrows—maybe they ran out of curare frogs or toads.)

*Structure & Design*

As proof of its viability, the Costa Rican Government has introduced an
educational construction program, building 6,000 bamboo houses every
year. Constructed of Guadua bamboo, from plantations established only
eight years ago, they are designed to eliminate the often high
death-toll from Costa Rica’s frequent earthquakes. Unlike Bali’s elegant
tropical designs, Costa Rica’s innovative structures are
indistinguishable from conventional houses, with exterior and interior
rendering supported by the superbly strong and flexible bamboo frames,
giving superior insulation qualities.

Whilst simple temporary structures are easily built, permanent,
strongly-built houses that comply with Council standards can be
constructed if the intending builder takes the time to learn some of the
necessary basic skills and procedures required. As an example, good
design involves simple bracing triangulation and load-direction
placement of members, together with an adequate understanding of the
different joining systems available for both lightly and heavily laden
columns and beams. Columns, beams and truss members need not be limited
to single bamboo culms (ie, timbers), as massively strong members can be
constructed using multiple culms pinned and lashed together.

http://www.bamboonetwork.org/publications/inbar/species_to_site_matching.PDF
(species to site matching data in pdf format)

http://www.primitiveways.com/bamboo_rice_cooker.html (how to boil your
rice in a section of bamboo-—wrap the rice in a banana leaf and stuff
it in the bamboo section, which in turn is simply thrust in a wood or
charcoal fire.)

http://www.deccanherald.com/deccanherald/apr272004/spt15.asp (I don’t
think a hell of a lot of multi-story anything, nothing but killer
firetraps and stairwells, but the use of structural bamboo is fine)
http://www.tradeboss.com/default.cgi/action/viewproducts/productid/1617/
(drawn coarse bamboo fiber from China factory—think about what you
could make and sell with that as a base and get rich quick-—no competitors)

http://www.wku.edu/~smithch/wallace/S027.htm (I will attest to the
flavor of Durian, but though I like honey, never had such a passion for
it that I would follow the Dyak practice of climbing an 80-foot tree
trunk to get it. Buth the Dyak use of bamboo throughout their
stilt-houses is splendid in a tropical or semi-tropical climate where
ventilation must come both from the floor and wall-openings.)

http://www.siu.edu/~ebl/leaflets/bamboo.htm (yes, you can drill wells
with bamboo culms-—try that with any other tree)

https://www.vedamsbooks.com/no32842.htm (pretty pricey book on my old
stamping grounds. the Chin hills of Assam. wotj 400 inches of rain per
year and where the snap, crackle and pop of bamboo growing one to two
feet per night will keep you awake in your mosquito net hammock.)

http://www.nativeflutes.com/songbird.html (guy comes around to the
Roanoke Farmers Market Square making and selling bamboo flutes. You
have to be a flautist to use them, so the market is a bit thin, but
maybe he lives a bit more modestly than the rest of us.)

http://www.hennesseyingalls.com/architecture/9588156068.htm (no
structure has the feel-good aura of an open, airy, well-lit bamboo and
thatch structure like the Cabane Choucoune adjacent to the Hotel
Choucoune in Petionville, Haiti, where I kept a suite for several years
as alternate residence to a house in Duqueni whose frigid pool backed up
to a mountain spring, its water running constantly through the house
water supply lines and thence into the pool.

Warning, thatch roofs are flammable as hell, and loved by rats-—that’s
ok rats are loved by King Snakes, keep a pair in your roof and forget
about any rats. Don’t know whether the Hotel Choucoune and Cabane
Choucoune in Petionville still exist. I know the old wooden Olafsson
still does in Port au Prince-—used to be the favorite hangout of chess
addicts and foreign journalists. Intentionally run down like a pair of
well-worn shoes. Makes occupants feel at home like going back to the old
family farmhouse on weekends.
http://www.buildersbooksource.com/cgi-bin/booksite/20169.html (think
this is duplicated somewhere here, but couldn’t risk leaving it
out-—Villegas New Bamboo-—a fine book)
http://www.chelseagreen.com/2000/items/433 (and Chelsea Green is an
always-good book source on all things buildig)

http://www.findarticles.com/p/articles/mi_m3575/is_1279_213/ai_111105947
(grow your own house book review)

http://www.bambooliving.com/ (beautiful bamboo houses in Maui)

http://www.jademountainbamboo.com/html/info/faqs.asp (Jade Mounain is
not as useful as it used to be, but some good notes on growing bamboo)

http://www.worldbamboo.org/bamboo.htm (bamboo grows to its full mature
height in three months-—try to beat that with anything else on a
tree-farm.)

FARM TOOL PLANS 2004 LIST

http://imagebase.lib.vt.edu/browse.php?folio_ID=/vaes/food/ex (Virginia
Extension list of homemade farm equipment)

http://agebb.missouri.edu/mac/library/search.asp?search_val=433
(Missouri list of books on homemade farm equipment)

http://fiascofarm.com/dairy/ (Fias Farm data on dairying, cheesemaking,
DIY cheese press, plus some commercial links)

http://groups.yahoo.com/group/homebuiltequipmentfortractors/ (homebuilt
farm tractor equipment)

http://www.farmshow.com/store/videos_tr.asp (Farm Show machinery repair
videos-—lot of DIY farm equipment on Farm Show CD’s also)

http://www.ytmag.com/ttalk/messages/6206.html (1920’s and 1930’s saw a
host of homebuilt farm tractors, a lot of them better than commercial
ones. Model A engines and transmissions were favored because they were
lead pipe simple and hulletproof. The now more numerous VW Bugs would
work as well, as would practically any junked vehicle with a good engine
and transmission-—you will need a truck rear end though, and its a good
idea to keep the front part of the passenger compartment (and install a
rollover bar inside)..

Any homebuilt needs an auxiliary transmission to increase engine torque
to rear wheels, or a two-speed truck axle should suffice. There are
commercially available hydraulic pumps and three-point lifts which you
would want to install on a homebuilt to make it useful. Also to get
sufficient traction you would want large diameter, heavily cleated truck
tires and wheels to match, plus wheel weights, or weights over the axle)

https://agri9.securesites.com/cgi-bin/farmvideos/commerce.cgi?product=videos
(Prairie Farm Report, long list, homebuilt tractors and related,
unrelated farm devices)

http://www.cadplans.com/ (every farm tractor, commercial or homebuilt
needs a front end loader, and a backhoe is almost equally useful. I
know the guy at Daleville and the quality of his kits or assembled
equipment from licensees is excellent)

FROM:

http://lists.ibiblio.org/pipermail/homestead/2004-September/000168.html

MOTHER EARTH LINKS:

http://lists.ibiblio.org/pipermail/homestead/2004-September/001099.html

BUSINESS LINKS, IF YOU WANT TO START ONE:

http://lists.ibiblio.org/pipermail/homestead/2004-September/000573.html

http://lists.ibiblio.org/pipermail/homestead/2004-September/000410.html

Farm building plans, equipment plans

In the U.S. and Canada

Tvoivozhd-—just for the hell of it, I opened a few links on plans for
farm buildings, some equipment. This is the one from Colorado.
Downloaded plans are $5.00 for the first page, $2.00 for each additional
page. http://www.cerc.colostate.edu/Blueprints/Farmbuildings.htm

http://journeytoforever.org/at_linkag.html (start with Keith Addison’s
website and book list)

http://www.public.iastate.edu/~mwps_dis/mwps_web/fr_matls.html (Midwest
Plans service)

http://www.cerc.colostate.edu/Blueprints/Farmbuildings.htm

http://muextension.missouri.edu/explore/agguides/agengin/ (University
of Missouri farm publications)

http://www.ag.ndsu.nodak.edu/abeng/plans/ (North Dakota)
http://www.ag.ndsu.nodak.edu/abeng/plans/Construction1.htm (building
trusses, walls including adobe, pole buildings, straw barn, shed)
http://www.ag.ndsu.nodak.edu/abeng/plans/MISC.htm (Iike the
Miscellaneous list, old fashioned ice house, ice packed in sawdust,
slaughter house with cooler and smokeroom, root cellar, woodfired water
heater, rabbit hutches, rabbit barn, sugarhouse which would be useful if
the damned acid rain hadn’t killed all my sugar maples and probably
yours too. Log lifter should be useful as all log lifters are. hulling
and scarifying machine, sod cutter if you want a quick-fix on pasture
washout areas, evaporator refrigerator if you live in a dry climate,)

http://imagebase.lib.vt.edu/browse.php?folio_ID=/vaes/home/agr
(Virginia images, old and new-—shelling corn, acorn haystacks,
gambrel-roofed pole barn using round poles, not milled ones. Gambrel
looks nice, adds a lot of room, but I keep thinking about sliding off
the damned thing when it needs roof repair-—shed roof doesn’t look as
nice but is a damn sight easier to build, safer for maintainance.

http://www.eere.energy.gov/consumerinfo/factsheets/da1.html (a builder
or owner has to be blind stupid not to heat their new house at least 80%
with solar energy-—could make it 100% but the last 20% costs more.

And only a brain-damaged farmer would put up a dairy parlor or any other
farm building without using solar heat to dry grain, hay-—you really
don’t want spontaneous combustion from damp hay

http://bioengr.ag.utk.edu/Extension/ExtPubs/PlanList97.htm (University
of Tennessee building plans including poultry and Pigeons-—keep pigeons
in town, they are great scroungers, and goshawks permitting, always come
home to roost, eat, drink, confer with their family and friends.
Greenhouses and pig palaces so you don’t have to keep them i the back
bedroom like Gee Gee at Heartwood or his Phoenix Borracho suburb. Hey,
roadside or PYO roadstands too-—moke those strawberries in perforated
barrels a lot more profitable. Solar fruit dryer that I haven’t looked
at, don’t know if it is like the downdrabt Homepower one with a heat
chimney to really draw dry air through veggie and fruit slices. Bunch of
pole barns too, lot of other good plans.

http://216.126.98.162/libraries20/SpLib24/Results.cfm?&nxtrec=1&where=%28%5Cwords+like+%27%25+building+%25%27%29OR%28%5Cwords+like+%27%25+plans+%25%27%29&CFID=189185&CFTOKEN=31211
(you want some really cheap land , go to the Yukon but first learn how
to build an igloo here:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=85101297&LibCode=YWIN

Don’t worry about your meat supply, it will come right to your door,
demanding to talk to you-—called a grizzly bear.

And how to build, lead your dog team (better catch a lot of fish for
them too)
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=nL23362&LibCode=YWIN

Build this log home:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=83003851&LibCode=YWIN,
and better yet a warmer, easier0-to-build cordwood masonry home.
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=85120434&LibCode=YWIN

More on building with logs:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=85122748&LibCode=YWIN

In Canada your house really needs to be energy efficient so you aren’t
sawing wood every day.
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=vtls000123134&LibCode=YWIN

climatic considerations for building Canadian houses:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=vtls000066413&LibCode=YWIN

Dictionary of building:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=vtls000101001&LibCode=YWIN

Building tips:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=vtls000087980&LibCode=YWIN

Permafrost is a harsh reality that must be obeyed:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=85110555&LibCode=YWIN

Harnessing earthworms-—this can be difficult, they tend to be slimy ad
the harness can slip off-—not as fast as your Iditarod dog team or the
killer whale that tows your umiak.
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=000020265682&LibCode=YWED

Yeah, National Building Code rears its ugly head, even in Canada. Not
everywhere yet and if you are a hundred miles back in moose pasture, and
the porcupine ate the building inspector’s snowshoes, you might not see
him for the next ten years or more.
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=85122913&LibCode=YWIN

You must be able to interpret survey plans:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=vtls000114000&LibCode=YWIN

Don’t know what the hell “surrendered lands” are, maybe they couldn’t
fight off a crocodile invasion-—but it sounds like the price is right,
find out about it here:
http://216.126.98.162/libraries20/SpLib24/DetailsMD.cfm?CtlNum=vtls000115019&LibCode=YWIN

Rhubarb hunts a place beyond the pie

A sidelined crop recasts itself in the modern world

http://lists.ibiblio.org/pipermail/homestead/2004-September/000599.html

Thatch Huts, Vernacular Architecture

http://lists.ibiblio.org/pipermail/homestead/2004-September/000449.html

Agriculture Research, U.S., Canada, elsewhere

[THE LONGEST LIST OF COLLEGES THERE IS, GRANTS INFO TOO.]

http://lists.ibiblio.org/pipermail/homestead/2004-September/000408.html

INDEX FOR WHAT I MISSED:

http://lists.ibiblio.org/pipermail/homestead/2004-September/date.html#346

http://lists.ibiblio.org/pipermail/homestead/2008-May/016996.html

Comfrey, in praise of

I was doing some rearranging around the main compost pile a couple
days ago and spied several young comfrey plants. Rather than let them
become buried or bereft of sunlight or toss them onto the compost pile
I instead transplanted them. As in the past I put them on the outside
of the chicken pen fence, far enough away that hens can’t peck the
main stalk but can eat the growing leaves. Like cows stretching their
necks through a fence to get the better grass, chickens love the
stuff, so make sure the root is well out of their reach.

The deep roots of comfrey pull up nutrients. The leaf is high in the
three basic nutrients and also micronutrients. Not well known is that
comfrey is an excellent compost pile stimulant. Comfrey is good for
hens and good for us, not just as a medicinal herb, which is perhaps
its most famous use. When I raise rabbits one day I will feed it to
them also. Some gardeners use it as fertilizer but I haven’t done
that. Mostly I let the chickens feed on it and occasionally throw some
of the leaves into the compost. I think of the plant as a part of my
permaculture scheme.

Comfrey’s botanical name is Symphytum officinale. It is a member of
the Boraginaceae family as are Borage and Forget-me-not.

RAW, SUGAR FREE, QUICK ‘N EASY JELLY

Put 1/2 c. dried non-sulphured apricots in bottom of blender and fill with frozen berries. Leave overnight. Add 1/2 c. honey and blend well. Ready to serve. Store leftovers in fridge. Will keep a few weeks. Leaving at room temp will encourage fermentation, so always return to fridge quickly for longer storage.

Source: http://home-n-stead.com/homestead/ti...raw_foods.html

National Center for Home Food Preservation

http://www.uga.edu/nchfp/questions/FAQ_canning.html

http://www.wilderness-survival.net/forums/showthread.php?t=2549

Why is honey still cheap?

With all of the news last year about CCD (Colony Colapse Disorder) - why didn’t honey get very expensive? I think I found out why. Here’s a clip from an article I found:

The U.S. and Canada imports millions of pounds of honey from China, but the product isn’t necessarily unadulterated honey. As consumers it’s informative to learn what goes on behind the scenes.

The global food brokerage firm, S. Kamberg & Company Ltd., warns businesses purchasing imports about products sold as honey. S. Kamberg’s site at (http://skamberg.com/honey.htm) recently reported, “There was not a lot of ‘real honey’ coming into USA from China until last month when the U.S. imported over 4 million lbs. The USA had previously been receiving a lot of packer’s syrup from China (honey blended with other sugar syrups).

It is uncertain if this was actual packer’s syrup, or possibly actual honey sold as packer’s syrup to avoid duties. The probability is high that any actual packer’s syrup entering this country would be blended with and sold as real honey.”

In other words, if you thought you were getting a good deal on honey, it may not have been honey. Just a product cheap enough to undercut the price of local honey.

It looks like we need to be very careful - and buy from local producers!!

http://www.wilderness-survival.net/forums/index.php

http://www.homesteadingwithozarkguy.com/thisandthat/handytips.htm

Frugal and Handy Tips for the Homestead
To loosen rusty bolts apply a cloth soaked in any carbonated drink.

Rub a bar of soap, or candle, or bar of paraffin wax on drawer or window runners to prevent sticking.

In areas where nail holes are not allowed in walls, use sewing needles - they hold up to 30 lbs.
WD-40 will take off almost any residue from stickers on glass & other surfaces.
Fix a vase, bottle, etc... by coating it with paraffin wax.
To remove oil spills from garage floors, driveways and basements, lay down several layers of
newspaper, saturate with water, press flat, when dry lift and spots are gone.
When starting your garden seedlings indoors, plant the seeds in egg shell halves. Crack the shells
around the roots of your plants and transplant them outdoors. The shell is a natural fertilizer.
To clean your microwave, place a (microwave safe) cup of water with a teaspoon of baking soda in it.
Run the microwave for 2 to 3 minutes. Remove the cup and wipe out the inside of microwave with a
damp cloth.

Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease.
When you need a quick ice pack, grab a bag of frozen vegetables out of your freezer.
To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough
water to cover bottom of pan, and bring to a boil on stove-top.

Spray tupperware with non-stick cooking spray before pouring in tomato-based sauces to prevent
stains.

Transfer your jelly to a small plastic squeeze bottle. This also works for homemade salad dressing.
Always spray your grill with non-stick cooking spray before grilling to avoid sticking.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

Use a pastry blender to cut ground beef into small pieces after browning.

Sweeten whipped cream with confectioners’ sugar instead of granulated sugar - it will stay fluffy and
hold it’s shape better.

For easy “meatloaf mixing”, combine the ingredients with a potato masher.

To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray.

Run your hands under cold water before pressing Rice Krispies treats in the pan - the marshmallow
won’t stick to your fingers.

To quickly use that frozen juice concentrate, simply mash it with a potato masher - no need to wait for
it to thaw.

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

Place garlic cloves in the microwave for 15 seconds and the skins slip right off.

Use a turkey baster to “squeeze” your pancake batter onto the hot griddle - perfect shaped pancakes
every time.
Slicing meat when partially frozen makes it easier to get thin slices.

To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days.

Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish.

When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If
it rises to the surface, throw it away.

Substitute half applesauce for the vegetable oil in your baking recipes. Reduces the fat content.
(Example: 1/2 cup vegetable oil=1/4 cup applesauce + 1/4 cup oil)

Apple cider vinegar takes the redness and pain of a sunburn away.

For shiner hair, use (blondes) lemon juice - (reds & brunettes) apple cider vinegar. This takes off the
soap film, and shines up hair.

For a clogged showerhead, soak in vinegar & water.

To clean your shower curtain, throw into wash with bath towels, and add a cup of vinegar to the
normal wash.

If you have a cabinet with 2 mirror doors, slide 1 open before you shower. When you’re done you’ll
have 1 clear mirror.

For laundry 2 parts water, and 1 part rubbing alcohol are the basic ingredients of commercial spot
removers.

Get really white socks by boiling them in water with a lemon slice.

To prevent creases in garments hung on hangers, take a paper towel roll (empty) make a cut
lengthwise. Slip it over the bottom of the hanger. The round edge prevents a crease.

For soiled collars, brush a bit of shampoo into stain. Shampoos are made to dissolve body oils.

Use newspaper instead of toweling to clean a window that will be lint free.

Use toothpaste to get a stain out of enamel table tops.
On small holes in the wall, use a dab of toothpaste, then if a different color touch-up.

If you have a small scratch in glass, rub in a little toothpaste. This usually takes it out.

For dents in wood, place a wet rag on the spot, use an iron on it. The heat & moisture raises the grain.

Sew buttons on with dental floss they will stay on a long time.

To remove paper stuck to wood, apply oil, wait for a moment. Wipe clean.

Screws will go in easier if first screwed into a bar of soap.

To clean ink marks in carpet, saturate the spot with hairspray, allow to dry, brush lightly with a solution
of water and vinegar.

To repair a spot on your carpet, take a fiber from a spot that can’t be seen, i.e from under the couch,
then use hot glue to put in place.

Stretch a used stocking over your dust mop. When done remove and you have a clean mop.

To remove a scratch in furniture, make a paste of instant coffee and water.

Full-text Homesteading related books online....
http://chla.library.cornell.edu/

http://journeytoforever.org/farm_library.html

http://www.ithaca.edu/staff/jhenders...s/chlinks.html
(Scroll down to Historic Information-Full text of 19th and early 20th century materials)

http://medinfo.psu.ac.th/medlink/ebook.htm#single

http://digital.library.upenn.edu/books/

http://www.netlibrary.com/library_home_page.asp

[I could not check these links, too much already open on my dial up internet...granny]

http://www.wilderness-survival.net/forums/showthread.php?t=2079

I’ve got a bunch of free books and brochures that you can download from my library. There’s a section on medical.

http://safezonellc.com/library.html

Here’s a link to Steve’s page with just about every US military handbook in existence. NOTE!!!!!!: This is the site that recently shut down because folks were trying to download his whole library and eating up his bandwidth. He’s back on line so download only what you need. Don’t abuse him. The Special Forces Medical Handbook is on there for download.

http://www.stevespages.com/page7c.htm

Special Forces Medical Handbook
I recently got a copy of the US Army Special Forces Medical Handbook ST 31-91B and am loving it!

A link to Amazon:
http://www.amazon.com/Special-Forces-Medical-Handbook-31-91B/dp/0806510455/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1205255132&sr= 8-2

This book is filled with a ton of great info and written very practically. I would think this book would cover most all medical issues, especially for remote areas. No medical-ese terms and just good info in an easy to understand stye of writing.

Check it out!
__________________
http://www.AdventureDoc.org

[more un-checked links]

Just in time, food recipes for hard times!

Perhaps you are a dot-com subprime refugee and have no idea how to cook. Perhaps, you are now poor because your options are underwater, mortgage about to reset or even worse, you got fired. You better learn to cook fast because eating out is too expensive for your meager budget. Besides, you’ve got all the time in the world sittin’ around collecting unemployment checks.

http://eatdangerously.com/recessionrecipes/

http://www.wilderness-survival.net/forums/showthread.php?t=2476

A Couple Of Interesting Links
Just in case no one has come across these before:

http://www.dirttime.com/coffeecancookware.html

Rather interesting stuff on this one.

http://ridgerunnersurvival.tripod.com/nobudget.htm

This one I like. The authors mindset is somewhat like
the Survivormans; use what you can find.
Cheers
Alex

http://www.wilderness-survival.net/forums/showthread.php?t=1301

Here are a bunch of article on wilderness living from the website Wilderness Way:

http://www.wwmag.net/features.htm

I haven’t read through all of them yet but what I have read has been good. Some of you may be interested in the Hoko knife. Scroll down to Let’s Make a Hoko Knife.

Ever use a rabbit stick to pull a rabbit out of a hole?

Want to make a primitive bow?

There are a lot of articles there.

http://www.wilderness-survival.net/forums/showthread.php?t=1571

Here is some general information on dehydrated foods for those that might not know.

1. The higher the water content the longer it will take to dry (Duh!).
2. The more sugar a food contains, the longer it will take to dry.
3. The thicker the piece of food, the longer it will take to dry.
4. The higher the humidity in the room, the longer it will take to dry.
5. The lower the temp inside the dehydrator, the longer it will take to dry.
6. The amount of air circulating inside the dehydrator and the make of the dehydrator will all affect drying time.

Drying temperatures:

Meats and Fish................145 F and above
Fruits and Vegetables.......130 F to 140 F
Herbs and Flowers............100 F to 110 F

Some comparative weights fresh vs. dried:

Weight Fresh............................................. ..Weight Dried

4 pounds (about 10) bell peppers.....................4 ounces
3 1/2 pounds onions......................................4 ounces
2 pounds apples peeled and cored....................4 ounces (dried crisp)
1 3/4 pounds (about 3) zucchini.......................4 ounces
1 pound strawberries...................................... 2 ounces
One 30 oz. bag frozen vegetables.....................5 ounces

Recipes I’ve used:

Dried Pickles

You can use homemade or commercial sweet or dill as you like. Remove them from the liquid and slice about 1/2 inch thick. Place them on the drying tray and dry about 8 hours.

Apple Sauce Leather

One 24-ounce jar unsweetened applesauce

Rub the dehydrator sheet with vegetable oil of spray it with Pam and wipe away any excess. Spread a 1/4 inch layer of applesauce over the oiled sheet and dry. It can take from 8-20 hours depending on how thick you get the applesauce. It will be a paper thin sheet that you can just peel off the tray. If there are any sticky or tacky areas then dry it a little longer.

You can stack the sheets on top of each other. If you want, you can sprinkle the fruit sheets with cornstarch or arrowroot to keep them from sticking together (that’s true of any leather, vegetable or fruit, by the way). Roll them up and wrap them in plastic wrap and put them in an airtight container. Leathers will last at room temperature for 1 year or more. If you freeze or refrigerate them, they will last forever, I guess. I’ve never had leathers go bad no matter what I used.

Jerky Stew

3 cups water
1 cup dried tomato pieces (about 20 slices, broken)
1 cup beef jerky pieces (1/2 inch size)
1 cup dried peeled potato slices
1 tablespoon dried bell pepper pieces
1 tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic
salt and pepper to taste

In a large pot, combine 3 cups of the water and all the remaining ingredients. Let sit for 30 minutes to rehydrate.

Place the pot over medium coals and bring the mixture to a boil. Simmer the stew for 30 minutes to 1 hour or until the jerky is tender.

Trail Pudding

2 cups water
1 cup powdered milk
one 3.4 -ounce box vanilla instant pudding
2 tablespoons dried fruit powder (strawberry, apricot, peach or banana).

In a pot, combine all the ingredients and stir until completely blended. Let stand for 10 minutes or until thickened.

You can make fruit or vegetable powders by dehydrating the item then crushing it into a powder.

Beef Jerky

3 teaspoons salt
9 tablespoons light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons dry mustard
1 cup red wine vinegar
1 cup ketchup
1 tablespoon liquid smoke
3 lbs london broil beef or flank steaks, sliced into very thin strips

Combine all ingredients (except the meat) and stir to mix.
Add meat that has been thinly sliced (about 1/4 inch. If the meat is about half frozen, it’s much easier to cut) and marinade 24-48 hours, refrigerated. The longer you marinate the more flavor the meat will have.
Remove from marinade and discard the excess.
Place onto food dehydrator trays, you’ll know its done when it cracks when bent but does not break. Somewhere around 24 - 36 hours.

You can mix your dry food (like the stew) in a baggy at home and carry with you. Then just dump the contents into your pot when time to cook.
__________________
“There are nights when the wolves are silent and only the moon howls.”
Last edited by Rick : 01-25-2008 at 12:44 PM.

Nuclear, Biological, & Chemical Warfare- Survival Skills, Pt. II
various websites | 10-01-01 | backhoe

Posted on Monday, October 01, 2001 5:29:31 PM by backhoe

Here is a collection of links to information you need about Nuclear, Biological & Chemical Warfare- ABC to us oldtimers.

This second thread refines & extracts more links and information you may need. Get it beforehand!

Chances of survival are increased by knowledge and understanding of the capabilities and limitations of each class of weapons.

It is my hope that those of you who have further knowledge, or links, regarding this will add to it— and pass it along the ‘net.

http://www.freerepublic.com/focus/f-news/537242/posts

Survival Supplies and Other Links
J.R. Nyquist.com ^ | unknown | Jay/J.R. Nyquist

Posted on Sunday, June 09, 2002 6:14:55 PM by bat-boy

http://www.freerepublic.com/focus/news/697316/posts

[Interesting threads full of links...granny]

http://www.neta.com/~1stbooks/recipes.htm

by Richard Collins and Mark Santiago
This recipe collection should be considered a work in progress. We invite you to make additions to the collection. All recipes should be pre-20th Century recipes found in the Americas.

The food staples of the average “Spaniard” of the 17th and 18th centuries in the Americas differed little from that of the natives. Most references to the diets of all but the wealthiest non-Indians are documented in multiple accounts. Pfferkorn, in his Description of the Province of Sonora, written in 1794-95, describes the regular use of maize and chocolate.

Carne Asada was the preferred preparation of beef, a method of cooking contrary to the European method of boiling (

Flamenquines (Pork Rolls)

2 Tblspns minced parsley

2 garlic cloves

6 .5 in. thick boneless pork chops flattened to 1/4in. thickness

6 thin slices of serrano (or prociotto) ham

2 eggs lightly beaten in two tspns milk

1 cup plain dried crumbs

Mix parsley and garlic.

Cut flattened pork into 5 x 3 rectangle. Top each with ham slice. Sprinkle with parsley mixture. Starting at short end of cutlet roll up and secure with toothpicks. Dip into egg mixture then coat with bread crumbs.

Pour oil into deep medium skillet to depth of 1 in. and heat oil to 375. Add pork rolls and fry until golden (about 13 minutes). Drain.

Parched Corn

Use 1 can of white hominy corn. Drain and place on cookie sheet. Spread thin. Salt lightly. Leave in oven for two or three days.

Salsa

8 tomatos

1Tblspn oregano

½ bunch cilantro

1 small onion

2 garlic cloves

2 can green chilis

1 can jalapeno

Majorca Bread

2 cups flour

1 cup warm water

Small pinch of salt

Roll out on cookie sheet ¼” thick. Cut with circular biscuit cutter. Bake on cookie sheet at 350 for 30 minutes. Flip pieces and bake till golden brown. Keep in dry place for two weeks.

Carne Seca

Use roast beef or brisquet. Cook in crock pot on low till most moisture is gone, aprrox. 12 to 18 hours. Meat should be crispy. Shred meat into shreds. Simmer in following for one hour.

½ tsp comino

½ tsp oregano

1 small onion

2 cloves garlic

1 cup chili colorado

3 green chilis

5 tomatos

1 tsp salt

1 cup water

Cocido De Garbanzo

1 cup chopped pork

1 cup sausage

2 cups cooked garbanzos

1 small onion

2 cloves garlic

1 tsp oregano

salt and pepper

Brown pork and onion. Add garlic and fried sausage and garbanzos. Add spices and simmer for 1 hour adding water as needed.

Bread On A Stick w/Bacon

Make up a bread mix, roll into thin string and wrap on green stick. Split end of stick and hang bacon pieces.

Fideus Catalan Noodles with Clams

Garlic mayonaise

2/3 cup mayonaise

2 garlic cloves

¼ cup olive oil

Fish Stock

11/2lbs. Whitefish (cod)

4 cups clam juice

3 cups water

½ onion

1 tspn whole black peppercorn

1 Tblspn olive oil

12 oz. Fideos or vermicilli

20 large clams

Mix mayo and garlic. Gradually whisk in olive oil. Bring fish stock to boil, then simmer till reduced to 61/2 cups (about 25 mins.) Discard solids.

Heat oil in Dutch oven. Add pasta in 3 inch lengths. Brown till golden. Add stock. Cook on medium heat till pasta almost tender, but still soupy (about 3 mins.) Add clams and cook for about 8 minutes. Season to taste.

Garlic Shrimp with Crusty Bread

8 oz. Shrimp

1 tspn coarse salt

1 Tblspn minced parsley

2 cloves garlic, chopped

1 small bay leaf

¼ cup olive oil

1 inch piece of dried red pepper, seeded

Mix salt and shrimp and let stand 15 minutes. Heat oil in medium skillet over high heat. Add garlic, bay leaf and pepper and stir 1 minute. Add shrimp; stir until just cooked through about three minutes. Transfer to serving dish. Sprinkle with parsley.

Escalivada (Onios, eggplant, and bell peppers on toast)

1 lg. Red bell pepper

2 small onions cut into ½ inch thick slices

2 small eggplant cut into ½ thick slices

1 small eggplant cut into ½ inch thick slices

2 Tblspn olive oil

2 lg garlic cloves

12 ½ inch thick baguette slices, toasted

12 2 x 1 inch strips cured ham

Char pepper. Let stand 10 minutes. Peel and seed, cut into strips. Preheat oven to 450. Oil baking sheet. Arrange onion and egg plant on sheet, brush with oil and roast about 45 minutes.

Preheat broiler. Broil to golden brown about 5 minutes. Place in bowl. Add peppers and garlic. Drizzle with remaining 1 Tblspn of oil. Season. Mound veggies on bread. Top with ham.

Pa amb tomaquet

- Sqaw Bread rubbed with w tomato, olive oil, salt and pepper.

How to Build Raised Garden Beds (Video)

Posted: 11 May 2008 06:18 PM CDT
Raised garden beds can be used anywhere that space is limited, or where underground varmints are a problem. Watch this video to learn how to make them. by Gardenfork

http://survivingthemiddleclasscrash.wordpress.com/2008/05/11/how-to-build-raised-garden-beds-video/

http://tipnut.com/how-to-turn-one-stick-of-butter-into-two/

How To Turn One Stick Of Butter Into Two

Picture of Butter - Tipnut.comToday’s feature is from Choosing Voluntary Simplicity with a tip for How To Turn One Stick Of Butter Into Two, I’ve also included another recipe plus tip below:

Extended butter is easy to make. Just beat one half cup of lukewarm water into one softened stick of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water is thoroughly incorporated into the butter. The mixture will be smooth and fluffy, and you will end up with one cup of soft butter. After this soft butter is refrigerated, it will become as firm as regular butter.

Cool tip! Please visit the site for full details. Use extended butter to save money on groceries but also to save on calories (less fat). The site doesn’t recommend it being used for baking.

Another recipe I found for making extended butter is from Raising Arrows (Extended Spreadable Butter ~ A Tutorial). This recipe calls for 1 cup vegetable oil, 1 tsp liquid lecithin, 5 oz water and 1 lb of butter and makes a nice spreadable butter.

In an old cookbook of mine, I found this tip for extending butter:

* To one pound of butter, gradually cream in one tall can of evaporated milk and a little salt. Chill and you have two pounds of delicious spread.

More tips you may find useful:

* Egg Balls - An Old Time Recipe
* How to Clarify Butter
* Chocolate Peanut Butter PlayDough Recipe
* How To Make Monster, Fluffy Omelets
* Quick Tip: Soften Butter

http://tipnut.com/cookware-cleaning-stain-removal-tips/

Cookware Cleaning & Stain Removal Tips

Picture of Scrubbing Cookware - Tipnut.com
Copper Cookware: Sprinkle tarnished area with salt then drizzle fresh lemon juice to cover. Gently rub clean, rinse then towel dry. Also see this Copper Cleaner Mix.

Cast Iron Cookware: To remove rust, slice a fresh potato in half and cover the cut end in liquid dish detergent. Rub the rust spots away with the potato, rinse clean, dry, then apply a light layer of oil to the cookware. See more tips here: How To Season, Clean & Prepare Cast Iron Cookware.

Roasting Pans: Sprinkle the bottom with powdered laundry detergent (about a cup), add hot water to fully cover. Allow to soak for a few hours or overnight, then scrub clean. See more tips here: How To Clean Roasting Pans.

Grungy Cookie Sheets & Muffin Pans: Same method as roasting pans, sprinkle powdered laundry detergent then slowly add hot water to completely cover the bottom of the sheet. If there are no edges to your cookie sheets, try applying a laundry detergent & water paste. Allow to soak for a few hours, scrub clean.

Aluminum Cookware: Boil 3 TBS cream of tartar per 1 quart of water in the cookware and boil for 15 minutes. Allow to cool then scrub clean.

Enamel Cookware: Mix 3 TBS baking soda per quart of water. Bring to a boil and simmer for 15 to 20 minutes. Remove from heat and allow to cool. Scrub clean. See also Enamel Pot Stain Removal Tips

Removing White Residue: Caused from mineral deposits in the water…boil 1/3 to 1/2 mix of vinegar and water for 10 minutes (liquid must be higher than the stain line). Allow to cool then scrub clean.

Crusty Cookware: Fill dish or pot with warm water near to the top then drop in one or two denture tablets. Allow to fizz and soak for at least an hour before cleaning.

Casserole Dishes: Make a paste using 50/50 vinegar and cream of tartar. This miracle paste also takes care of old splatters and caked on gunk that casserole dishes and lids sometimes accumulate over time. Leave the paste sit on the stain for an hour or two if the marks don’t come off easily the first application.

Another tip: Fill casserole dish with warm water high enough to cover burned crust line. Add a generous teaspoon of baking soda and let sit. After awhile burned crust should loosen easily.

Cleaning Cake & Pie Pan Edges: Dip a raw potato into scouring powder to scrub the rusted corners and edges of cake and pie pans. You could also try using baking soda with a few drops of lemon juice.

See also Crusty Crockpot Cleaning Tips, George Foreman Grill Cleaning Tip and 8 Cleaning Tips For Crusty Stove Tops for more cleaning tips.

More tips you may find useful:

* 27 Ways To Use Citrus Fruit Around The House
* How To Clean Stains From Teapots
* Tips For Removing Carpet Stains
* How To Season, Clean & Prepare Cast Iron Cookware
* 10 Ink Stain Removers - Laundry Tips

http://bigbinder.wordpress.com/

Pineapple Fluffs. They reportedly taste like the ones served at Disney World but I haven’t been there in, oh, 20 years so I don’t really remember.

Pineapple Fluffs

2 cans (20 oz. each) crushed pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped (Uuh, wouldn’t this just be whipped cream? That’s what I’m using…)

Drain crushed pineapple; reserve 2 tablespoons juice. Set aside.
Place crushed pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.

http://www.ellenskitchen.com/bigpots/oamc/potatoes.html

OAMC Freezable Potatoes

You CAN freeze potatoes successfully for 1-2 months if you select the right potatoes and recipes. Use mature potatoes you have stored at room temperature for at least 30 days. Potatoes with a higher sugar content, such as those stored in the refrigerator, will brown excessively and will be less attractive. The real “trick” to freezing potatoes is cooking or partially cooking them first. Raw or new potatoes just don’t freeze well. I think it has something to do with their water content -they turn mushy!

Cooked potatoes also become mushy when frozen in liquid. Cook in water and drain; or saute grated potatoes in oil. Grated/ shredded potatoes for hash browns freeze well if rinsed or blanched and dried, and mashed potatoes freeze well. Baking potatoes including Yukon Gold freeze better than red potatoes, but if you want to try freezing red potatoes, blanch whole potatoes 5 minutes, pieces 3 minutes before freezing.

It is the starch in raw potatoes that reacts with moisture, enzymes and air and blackens the potatoes. That’s why blanching, drying, and fast chilling also reduce the discoloration.

Tidbit: ANCIENT SOUTH AMERICAN OAMC POTATO PLAN: “CHUNO”

In pre-Columbian South America, the home of the potato, there was a traditional frozen potato dish. “Another popular food is chuno, made from the potato. Spread on the grass in the early winter, the potatoes freeze at night and thaw in the daytime until they become soggy. Then members of the family tramp them to squeeze out moisture and remove part of the peel. Again, the potatoes lie in the sun and dry. They become small, hard pellets that will keep without spoiling for months even years. The Indians use them in a stew with llama meat or mutton. In the spring quinoa leaves are added to the stew.”
Back to modern day potatoes

To plan an OAMC potato cooking day, first select your recipes. Plan to cool prepared dishes quickly in the refrigerator, and to wrap in moisture-vapor-proof packaging. Seal, label, date and freeze. Thaw in the refrigerator.

You might make:

* Potato Patties
* Twice-baked Potatoes
* Potato salad to eat over the weekend (your favorite recipe — just use baking potatoes instead of red potatoes and use extra dressing.)
* the Doll’s Potato Soup
* America’s Best Potato Soup
* Potato, Broccoli and Cheese Bake
* Sylvia’s frozen hash browns
* Southern Living’s Baked Cheese Potatoes
* Crispy potato skins
* Potato Crusts for Supper Pies
* Potato Puddings
* Frozen French Fries
* Fancy Hash Browns
* Marbled Mashed Potatoes
* Swedish Potatoes
* Ellen’s Freezable, holdable mashed potatoes with garlic variation

1. Read over the recipes carefully.
2. Print out the ones you’ll use plus any of your own that would fit into the potato theme.
3. Then tally up the ingredients you need by using tally marks on a shopping list.
4. Go shopping.
5. set the potatoes soaking so they will be easy to scrub.
6. Scrub the potatoes, removing any eyes and peeling away all green tinged skin. Throw any potatoes you have to peel into cold water until you are ready to work with them.
7. When ready to cook, preheat oven,
8. Start water boiling.
9. Poke holes in potato skins, start baking.
10. As soon as water starts boiling, start grating (Sylvia’s potatoes and the Southern Living recipe are cooked quickly- don’t let them turn brown!)
11. Then just follow the directions remembering that it’s easier to scoop pulp out of warm/hot potatoes than cold potatoes.

A tentative potato workplan

* Baked potatoes to eat that night. Plan on your favorite toppings, such as shredded barbecue, bacon bits or chili, low fat sour cream, shredded cheddar, broccoli.
* dounle or triple batch Twice-baked Potatoes
* Some potato salad to eat over the weekend (your favorite recipe — just chunk up baked potatoes instead of boiled potatoes or red potatoes and use additional dressing.)
* Potato soup to eat and freeze. Use your own recipe or the simple Doll’s Baked Potato Soup below, or try America’s Best Baked Potato Soup. Stir in a handfull of fresh parsley to freshen when you reheat.
* Potato, Broccoli and Cheese Bake you can use the stove top or microwave, but not the crock pot, to make this recipe if your potatoes are already cooked. Stir gently. Refrigerate one to eat one this week and freeze the rest.
* Freezer french fries deep-fried, pan-fried, or oven-baked.
* Sylvia’s frozen hash browns - an internet classic recipe. Freeze all.
* Southern Living’s Baked Cheese Potatoes (freeze all)or another freezable scalloped potato.
* If you have any leftover potato skins, try to keep them intact and try your hand at crispy potato skins.
* Unused baked potatoes will keep in the fridge for a week. You can make a potato or vegetable soup or slice and fry in 1/2 butter, 1/2 oil.

Recipes

Freezer Potato Patties

Make mashed potato patties from your favorite recipe, or use Ellen’s Freezable, holdable mashed potatoes with garlic variation, ready to pull out to top a shepard’s pie or make patties. Flash freeze single servings on a cookie sheet, uncovered, for several hours in the freezer until frozen and then pack them in freezer bags for storage. When ready to use, remove wrap and put directly into a 425 oven. Bake for 30 minutes. After 15 to 20 minutes in the oven, top you can each potato patty with grated cheese. Or cook on top of the stove, browning in a little butter.

Crispy No-Fry Potato Skins
servings per number of potato skins

Potato skins
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed
shredded cheddar cheese, OPTIONAL
sour cream or plain yogurt, OPTIONAL for garnish
green onions, chopped, OPTIONAL for garnish

Preheat the oven to 400 degrees F (200 degrees C). Dip each potato piece into the olive oil and place it on a baking sheet. Combine the salt and the spices and sprinkle the mixture over the potatoes.

Bake the potato skins for 15 minutes or until they are crispy and brown, adding shredded cheese if desired the last 5 minutes. Serve them immediately. Other toppings for crispy skins or baked potatoes could include sour cream, sliced scallions, salsa, guacamole, grated Jack or Cheddar cheese, chili, caramelized onions, stewed tomatoes, peas or corn, ricotta cheese, or hot pepper sauce.

Potato Crusts for Supper Pies and Garden Veggie Pie

3 1/4 cups Frozen Shredded Potatoes
1 Large egg, beaten
1/4 cup Onion, shredded
1/4 cup Parmesan Cheese, grated

Garden veggie filling:
2 1/2 cups Zucchini, thinly sliced (about 2 small zucchini)
1/2 cup Carrots, shredded
1 Garlic Clove, minced
1 Tbs. Butter
3 Large eggs, beaten
3/4 cup Cheddar Cheese, shredded
1/2 cup Milk
1/2 teaspoon Oregano, dried, or 2 teaspoon fresh
1/4 teaspoon Salt
1/8 teaspoon Pepper
6 sliced cherry tomatoes, sliced (optional)

Potato crust: Mix the shredded potatoes, large egg, onion and Parmesan cheese and press into a quiche pan to form a crust. Bake the crust at 400 degrees for 35 to 40 minutes and cool. The crust may be used refrigerated or frozen for use later.

Veggie Filling: Sauté the zucchini, carrots and the garlic in butter. Cool slightly, drain and arrange in the crust. Mix large eggs, cheese, milk, oregano, salt and pepper and pour them over the top of the of the zucchini mixture. Place a row of sliced cherry tomatoes around the outer edge of the pie. Bake at 350 degrees for 25 to 30 minutes. Let stand 5-10 minutes before cutting and serving.

Spinach and cheese filling for Hash Brown Breakfast Pie

1 10oz pkg. frozen spinach, thawed

OR 1 pound fresh, steamed and drained

1 tablespoon butter

1 small onion, chopped

1/2 teaspoons nutmeg

1/4 teaspoon ground black pepper

3/4 cup shredded low-fat cheddar cheese

3/4 cup shredded low-fat Monterey Jack cheese

1 cup skim milk

4 large eggs

1/2 teaspoons Beau Monde seasoning

cherry tomatoes and parsley for garnishing

This part can be done the night before. Squeeze excess moisture from thawed spinach. In small skillet, over medium heat, melt the butter. Sauté chopped onion until translucent, about 5 minutes. Crumble “dry” spinach into pan and stir in nutmeg. Remove from heat and cool to room temperature. Spread spinach mixture evenly over the potato crust. Mix shredded cheeses together, then spread cheeses evenly over the spinach. At this point you can cover with foil and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees. In blender or electric mixer, beat the milk, eggs, seasonings together until thoroughly mixed. Pour over the cheese. Bake 30-45 minutes or until puffed and cooked through. Remove pie from oven and let sit for 5 minutes to firm up. Serve hot with garnish of cherry tomatoes and parsley.

Potato Puffs

Here is a different recipe for potato puffs (freezable). These individual potato side dishes, cooked in muffin tins, are popular with most kids and handy for both dinner and breakfast.
Serving Size: 12
12 medium baking potatoes
2 onions
4 large eggs, beaten
1 cup flour
1 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon pepper
1/2 cup (4 oz) butter, melted

Preheat oven to 375 degrees. Grease about 12 large muffin cups.

Peel potatoes and grate in the food processor. Drain well, pressing out liquid and place in a large bowl. Grate the onions and add to the potatoes along with the large eggs and mix well. Don’t allow too much time to pass during this process or the potatoes will darken. Combine the flour, baking powder, salt and pepper and blend into the potato mixture. Add the melted butter and stir well.

Spoon into prepared muffin cups, filling up to the top. Bake for about 1 hour, until brown and crusty. Cool for a few minutes, then remove by running a knife around each one. Cool completely, wrap and freeze.
To serve, reheat in the oven, wrapped or microwave.

Twice Baked Potatoes

Serving Size: 12

12 large potatoes, baked
2 cups sour cream, buttermilk or thick plain yogurt
1 green onion, chopped
1/4 cup milk
2 tablespoons butter
2 tablespoons fresh parsley, chopped
2 teaspoons salt
pepper to taste
1 1/2 cups (6 ounces) cheddar cheese, shredded
additional melted butter

Bake the potatoes fully done, wrap in a dishtowel and carefully roll or squeeze to tenderize the pulp without breaking the skins. Cut off a slice of potato skin from each hot potato. Put slices aside for crispy potato peels, carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley and salt. Fill shells; brush with butter and press on a layer of grated cheddar. Cover and refrigerate until cold. Wrap potatoes individually in plastic wrap; place in freezer containers or zipper bags. Freeze.

To serve, thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 30 - 35 minutes or until golden and heated through.

Potato, Broccoli and Cheese Bake- Sunset Magazine
Serving Size : 4

Very ordinary, but popular

4-5 potatoes, sliced
1 head broccoli, florets, blanched
OR 1 package frozen broccoli florets, NOT thawed
1 can broccoli and cheese soup
2 cans milk, approx, to cover

shredded cheese to taste

This easy recipe freezes well if prepared with cooked potatoes and reheated in the oven. In a buttered casserole, put a few (4-5) sliced potatoes, the florets from a head of broccoli (blanched), a can of cream of broccoli and cheese soup, and enough milk to make the soup cover the veggies. Throw in a handful or two of shredded cheese. Cover, label and freeze. It tastes like a broccoli cheese baked potato.
Bake this in the oven for about 40 minutes.

For crockpot: use raw potatoes and evaporated instead of fresh milk. Cook for 3 hours or till done on high.

Doll’s Baked Potato Soup Base

Servings: 4-5 quarts, about 16

1 medium onion, chopped fine
2-4 tablespoons butter or olive oil or combination
10 baked potatoes, chopped coarsely
1 quart chicken stock
1/2 gallon milk, any

Some people do not like potato soup once it has been frozen, so try it with one batch before you freeze lots. You can make this recipe as low fat as you want and as thick or thin as you like. The ingredients are yours to play with. The key to its flavor: don’t peel the potatoes. This is very plain, you may add all kinds of flavoring when you reheat.
Sauté onion in butter or olive oil. Put onion and potatoes in food processor or blender. Add chicken stock. Pulse on and off. Add milk and process until desired smoothness. I like it slightly lumpy myself. You might find it easier to blend ingredients while cool and then reheat.
Freeze at this point. Suggested garnishes: chopped green or red onion, bacon bits, grated cheeses (cheddar, roquefort, or queso anejo), red pepper flakes, tabasco, sour cream, virtually anything your heart desires.

America’s Best Baked Potato Soup 1997

Recipe By : America’s Best Recipes 1997
Serving Size : 12

5 medium baking potatoes
8 slices bacon
1 cup sweet onions, chopped
2/3 cup all-purpose flour
6 cups chicken broth
2 cups half and half
1/4 cup fresh parsley, chopped
1 1/2 teaspoons garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
1 3/4 cups shredded cheddar cheese, divided
1 cup green onions, sliced, divided
1/4 cup fresh parsley, chopped

Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.

Meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside or freeze to garnish.

Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often.
Again freeze at this point.

After reheating, ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

Frozen French Fries
Serving Size : Varies

Baking potatoes
Olive oil

Homemade French fries have a short storage life, so use them within 2 months.

Deep frying method: You can partially deep fry potatoes and they freeze much better than fully-cooked ones. This is similar to blanching, but you do it in the deep-fryer instead. Use bakers or all-purpose potatoes, not new/red. For best results, use mature potatoes you have stored for at least 30 days outside the refrigerator. Unstored or refrigerated potatoes have a higher sugar content will brown excessively and will be less attractive.

To make frozen French fries, pare and cut potatoes lengthwise into 3/8 inch strips. Rinse in cold water to remove surface starch. Dry thoroughly on a towel. Fry strips in deep fat or oil at 360 degrees about 4 minutes or until cooked, but not browned. Remove from fat and drain on absorbent paper. Cool and then flash-freeze and bag them up.

Oven prep method: Peel baking potatoes and cut in to french fries or steak wedges. Shake the raw french fries in a little olive oil and cajun seasoning, (this is easy in a big plastic bag) then bake till just browned, cool. “Flash freeze” (set on the cookie sheet they are baked on in the freezer until they are frozen solid). Scoop them off with a spatula and store in 5 quart ice cream buckets or zippered plastic baggies, pressing out extra air. Shake out only what you need for reheating.

When you use them, you can:

* Fry in deep fat without thawing.
*
* For skillet crisping, brown the French fries in one tablespoon of oil.
*
* To finish in the oven, fully preheat your oven to 475 egrees. To heat them up, spread frozen potatoes apart on a cookie sheet in a single layer, bake in a preheated 475 degree oven for about 15 minutes, they get crispy. For a very large amount, turn the oven to 425 degrees.

These days, many people replace catsup with ranch dressing.

Freezer Hash Browns

Adapted from Sylvia’s Pretty Quick Shredded Potatoes, The 20th Century Homemaker
20 pounds makes approximately 5 patties of 10 servings

Large kettle of boiling water, with metal colander or skimmer
food processor or grater
3-20 pounds potatoes
OPTIONAL 1 diced, sauteéd onion for each 3 pounds potatoes
You can use these for recipes or shredded potato quiche crust.

Boil the water. Shred your potatoes for hash browns, place in colander or skimmer, scald in boiling water 1 minute. Don’t overcook! When they’re cut up like this, is doesn’t take long. Then drain well, and place them on an absorbent, clean dish towel. Gently press ALL the remaining water out of the potatoes.

Package in recipe or pan size packages, in layers no more than 1” thick. Add sauteed onions to some or all of the bags as desired. Some people use a large round ice cream container to store the frozen rounds, putting 2 pieces of waxed paper between each layer. You can also freeze flat on cookie sheets, press in snap lines before freezing, so you can brak them into meal size pieces after freezing, then bag. Label and date, freeze. Use within 2 months.

To serve, place the frozen hashed browns in hot grease in a large skillet; cook as usual.

Hash Brown Breakfast

Meat Eaters’ Recipe By Gina
Serving Size : Varies- about 50 servings

20 pounds baked potatoes, grated with or without peel
5 pounds onion, chopped fine
2 pounds bell pepper, chopped fine
Meat eaters:
2 dozen large eggs, boiled hard, peeled and grated fine- or even better, use yolks only, simmering the yolks in boiling water and saving the raw whites for another use
5 pounds breakfast sausage, cooked and crumbled
OR 5 pounds kielbasa, chopped
Vegans:
5 pounds tofu, frozen, thawed, drained and shredded
seasoning for tofu, such as 1/2 cup soy sauce
5 pounds soy sausage, cooked and crumbled

Mix all ingredients in a huge bowl. Freeze in pan-sized rounds. Use 5 quart ice cream buckets. Layer wax paper, 2 cups hash browns or whatever would make a meal, wax paper, and so forth until you are done. Each 5 pounds takes about 1 bucket.

To cook this, take the frozen hash brown patty and place it in a nonstick skillet with some oil or butter on low with a lid over it for about 20 minutes until thawed. Then turn the heat up, stirring as it browns, cook as usual.

Note: If potatoes start to turn color while preparing, rinse the starch off. Then pat dry with paper towel and continue.

Baked Cheese Potatoes Recipe By : Southern Living Casseroles Cookbook
6 servings. Recipe may be doubled.

1 tablespoon oil
1 clove garlic, split
4 large potatoes, grated
2 cups milk
2 teaspoons salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/4 teaspoon nutmeg
1 cup sharp cheddar cheese, grated

Pour oil into a 2 quart baking dish and rub oil around dish with garlic. Combine remaining ingredients and pour into the baking dish.

Bake at 325 degrees for 1 hour and 30 minutes. Serve or freeze.

To Serve: Thaw in refrigerator overnight, or all day. Bake at 350 degrees for 35 minutes, or microwave until hot.

Marbled Mashed Potatoes

10 servings- 9”x13” pan

4 medium size sweet potatoes

OR 2 pounds winter squash
3/4 cup butter or margarine, divided
1 teaspoon ground cardamom
6 medium size Yukon gold potatoes, peeled and quartered
1/2 cup sour cream or plain yogurt
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 cup milk
Garnish: fresh thyme sprigs

Bake sweet potatoes or squash, or cook in boiling water to cover 45 minutes or until tender. Drain, cool, and peel.

Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with an electric mixer until smooth. Set aside.

Cook gold potatoes in boiling water to cover 10 minutes or until tender. Drain.

Beat gold potatoes and remaining 1/4 cup butter at medium speed with electric mixer until mashed. Add sour cream and next 3 ingredients, beating until smooth. Add milk, 1 tablespoon at a time, beating until desired consistency.

Drop alternating heaping tablespoons of potato mixtures into a lightly greased 9”x13” baking dish. Swirl gently with a knife.

Freeze at this point. Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes overnight in refrigerator; bake at 325 degrees for 1 hour or until thoroughly heated.

Or bake immediately, covered, at 325 degrees for 30 minutes or until thoroughly heated. Garnish with fresh parsley or other green herb, if desired.

Swedish Potatoes

2 tablespoons butter or oil
20 ounce package of frozen French fries
OR 2 pounds potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded cheese
2 large eggs
1/2 cup sour cream

I use fairly thinly sliced baking potatoes, but the french fries are good! In large heavy skillet, heat butter and add potatoes or French and onions. Cook until all ingredients are thoroughly heated but not brown (potatoes start to get “transparent”).

Remove from heat and add shredded cheese. Mix thoroughly. In separate bowl beat the large eggs and blend in the sour cream well. Place potato & cheese mix in sprayed casserole and pour large egg - sour cream mix over the top.

Freeze at this point. Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes overnight in refrigerator; bake at 325 degrees for 50 minutes or until thoroughly heated.

Or bake fresh at 350 degrees for 20-30 minutes.
05/13/08 03:28:07