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

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

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

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

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

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

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

[snipped]

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

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

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


TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; prepper; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: TenthAmendmentChampion
http://vegandad.blogspot.com/2007/12/swedish-tea-ring.html

Here's how you make the Swedish Tea Ring:

Place dough (the potato roll dough is perfect - you need 1/2 of the recipe for this) in a clean bowl well greased with margarine, turning dough to coat in margarine. Cover with plastic wrap and let rise in a warm place for an hour and a half, or until doubled in size. Punch dough down and roll into a 10" x 14" rectangle. Brush with melted butter. Combine 1/2 cup sugar, cinnamon, and pecans and sprinkle evenly over dough. Roll up like a jelly roll cinnamon roll along the long side and seal the seam. Bring the two ends together and seal the seam (i.e. make a ring). Place on a baking sheet lined with parchment paper. Use a serrated knife to cut slices in the dough about 1 inch apart, and about half of the way through the ring (start by the seam and work your way around). Turn each 1" section a bit so they are on a bit of an angle.

Cover with a towel and let rise for 45 mins. Bake at 350 for 20-25 mins, until outside is a deep golden brown. When cooled but still a bit warm, drizzle with glaze: 1 cup icing sugar mixed with 2 tbsp milk and 1/2 tsp vanilla.


7,281 posted on 11/28/2008 9:53:33 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: TenthAmendmentChampion
http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

20 Health Benefits of Turmeric
Filed under Health Benefits, Turmeric | Comments (14)

Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.

The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.

Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

[Note from Vicki - Turmeric and Curcumin have been used in clinical trials at the University of Texas Medical School for multiple myeloma, with promising results. It supercharges the chemotherapy agent Velcade and makes it more effective in causing apoptosis (cell death) which cancer cells stubbornly resist. Turmeric is used in American mustard to make it yellow.]

7,282 posted on 11/28/2008 10:00:26 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: All

Found this at an address that I rarely open, but mail still comes.

This is a good group of soap makers and this link is the sales link, as she also has a soap supply business, which has an excellent reputation.

There is another soap making only group, with good information.

I always wanted to try her melt and pour base, as so many of the members liked it.
granny

Visit the Florida Soap Supplies retail site at:
http://www.FloridaSoapSupplies.com

Yahoo! Groups Links

To visit your group on the web, go to:

http://groups.yahoo.com/group/Florida_Soap_Supplies_Co-op_List/


7,283 posted on 11/28/2008 10:01:29 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion

http://health.learninginfo.org/benefits-aloe-vera.htm

The Health Benefits of Aloe Vera

Aloe Vera gel is often thought as having one specific function: cooling and helping to heal sunburns. In fact, Aloe is an amazing plant with a wide ability to aid in the healing process, to protect, moisturize, and even extend life. It was used in ancient times for medicinal purposes, and its relevancy has not diminished today. Aloe’s usefulness continues to grow as scientists study its properties and possible applications.

Aloe Vera is a cellular regenerator and has anti-bacterial and anti-fungal effects. These properties alone contribute to Aloe’s place as one of nature’s healthiest products. WorldwideHealth.com’s Health Library lists magnesium lactate, an itch inhibitor, in the minerals contained in the plant. Therefore, in bringing relief to insect bites, acne, sunburns, rashes, and other topical conditions, Aloe makes sense.

But what about the less frequent uses of Aloe? Should Aloe be considered as an addition to diet and lifestyle? Aloe can purportedly do so much more than soothe irritated skin. Taken internally, it can be used as a laxative and to destroy certain bacteria or parasites in the intestines. Unsubstantiated claims include that it can help heal ulcers and settle a queasy stomach. There are a dozen uses for Aloe that have been integrated into modern alternative medicine, and scientists have been able to study some of these claims.

Dr. Timothy E. Moore’s research on Aloe and dental health at the International Aloe Science Council (IASC) describes gel from the plant as having the ability to heal, control the accumulation of fluids, and reduce pain. He has also found that in denture patients, aloe can reduce inflammation and discomfort caused by fungi and bacteria. Other uses include post periodontal surgery and on cracks and lesions found inside and outside the mouth.

In a study performed by the Department of Physiology at the University of Texas Health Science Center, lab rats were given a 10% greater life span by ingesting Aloe. The animals showed lowered occurrences of various diseases including arterial thrombosis and leukemia. In addition, no adverse side effects were found in the rats on a diet that included Aloe.
While anyone considering alternative medicine to treat conditions should consult their physician first, Aloe may be a viable remedy for various ailments. Through observation and further tests, scientists have proven that the healing effects of Aloe extend beyond merely soothing sunburn. Future studies should bring credibility to other claims of Aloe’s diverse medical benefits.

Copyright 2005 Remedium


7,284 posted on 11/28/2008 10:04:22 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: nw_arizona_granny
http://gallbladderattack.com/

This website was tremendously helpful to me earlier this year when I was suffering from a gall bladder attack. For two days I subsisted on shredded beets, flaxseed oil and lemon juice. Finally the pain stopped. It was not a fun ordeal.

7,285 posted on 11/28/2008 10:06:11 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: All

This is the very best learning site and group on the internet for soapmaking.

If you do order from Rita, do give her time to deal with the order, as she is undergoing her next round of chemo and this has been going on for several years.

Breast cancer runs in her family, I am out of date on how many have it, but know that her mother and sister and herself.

If you ever want to make soap, I suggest copying the info on her website and saving it.

In her letter she said she is looking for a new printer for her book, it may go out of print.

granny............

God Bless your life’s walk
Rita...Homeschooling Mom in Georgia
May the ~A~ngels up ~A~bove Guide
you with Love ~A~
http://www.tlcsoaps.com/soapmaking.htm


My Self-Published Books, full of info and formulas to help you with
your soaps and sundries making.
http://www.tlcsoaps.com/book.htm

If you need a great quality wooden soap mold, take a look on this
page on the site.
http://www.tlcsoaps.com/molds.htm


**************
If you are needing instructions and supplies needed to make soap, go to http://www.tlcsoaps.com/soapmaking.htm Enjoy!!!
**************
Please visit the cancer website to help provide free mammograms for women!
http://www.thebreastcancersite.com
**************Yahoo! Groups Links

To visit your group on the web, go to:
http://groups.yahoo.com/group/1TLCSoaps/


7,286 posted on 11/28/2008 10:39:50 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

I have not ordered from this company, but intend to do so, it is an old and highly thought of company.

Of interest always are the information sheets for soap makers and the info with many of the items they sell, dig into the site and you will find all kinds of recipes for soap and body lotions and cremes, etc.

They are in Tucson.

granny

http://www.snowdriftfarm.com/holidays_2008.html

Melt and Pour soaps by the pound, these will be cheaper than by the bar in the store, and I use them as they are, simply slice and let them dry for as long as you can and you have soap, minus perfume.

I see the link for instructions, if you want to play with it, at the bottom of the page...
granny.

http://www.snowdriftfarm.com/melt_and_pour.html


7,287 posted on 11/28/2008 11:01:29 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Supply list from the 1880’s

here is an actual list that was take from an letter in the 1880’s
that a womans husband sent her four both of them and their four
childern

>From a letter James Fergus wrote to his wife Pamelia Dillin Fergus
listing the things she should bring to Montana. Reprinted with
Fergus’ spelling preserved.

TEAMS, ETC.
3 good covered waggons
9 yoke of good cattle
1 cow
1 tent

PROVISIONS
600 lbs. flour
300 meat
50 beans
100 rice
2 crackers
300 bacon
200 ham
50 dry beef
50 cheese
50 butter
400 sugar
20 gallons syrup
50 lbs black tea
100 lbs coffee
400 lbs dried apples
100 lbs dried peaches
20 salt
40 dessicated veg. raisens

CLOTHING
One suit of good clothes for myself [James Fergus] including hat and
boots
1 everyday coat
2 pr. everyday pants
2 good prs. shoes from L.F. same as I brought with me
1 pr. good boots
1 pr. good undershirts
1 pr. good woolen undershirts
2 pr good drawers
2 pr woolen mittens
12 pr good everyday shoes for [Pamelia and her three daughters]
1 pr good boots for each
2 pr boots for Andrew [the Fergus’ son]
Shoes for Lillie [the Fergus’ youngest daughter]
Stockings for [Pamelia and her three daughters]
Stockings for Andrew
Stockings for Lillie
Woolen shirts for family
Woolen drawers for family
dresses or dress stuffs
clothing or cloth stuff for Andrew
1 good strong sewing machine with an assortment of needles
saleratus
pepper spices
vinegar to use on the road
cod fish

BEDDING
Your feather beds (packed)
2 Indian Rubber Spreads to lay on the ground nights and to pack your
bedding in day
Good blankets, quilts, bed ticks, pillows, etc, etc.

COOKING APPERATUS
Camp stove
Camp kettles
Tin reflector
Frying pans
Large cook stove for use here
Gold pans
Bread pan
Milk pans
Table Dishes
Matches
1/2 dozen good brooms

WASHING APPERATUS
1 wash tub
1 wash board
2 flatirons
soap
concentrated lye to make soap
starch

MISSELANEOUS
1 pr gold scales
candles 1 box
5 gallons kerosene oil
2 lamps with durable chimneys and some extra chimneys
side saddle
5 boxes pistol cartridges for my pistol
1 pr spectacles for myself
some padwilks from house
looking glass
garden seeds
flower seeds
2 half boxes window glass
2 kegs assorted nails
a few papers assorted screws
1 lb. shoe tacks
needles assorted
thread assorted
yarn assorted
Buck skin needles
Pins assorted

STATIONARY
2 reams good white letter paper
1 ream fools cap letter paper
1/2 dozen memorandum books
$5 worth stamped envelopes
2 large bottles ink
2 gold pens for girls
box steelpens and holders
school books and slates
form book (plus forms)
reading books
one or two good maps
2 doz lead pencils
extra for use on road

ox shoes and nails
tongue bolts
yoke and chains
waggon grease
tar
spirits of turpentine
whiskey for poisoned cattle and to make vinegar here
oxbows

TOOLS
My tool chest and tools. The chest may be used as a mess chest on
the road
1 shovel to use on the road
1 pick to use on the road
1 hoe
1/2 dozen hand saw files
1 flat file
1 buck saw (not wood)

shot
powder
caps
candle molds
candle wicks
sausage cutter

Rambling Rose’s Jott’em Downs
http://jottemdowns.blogspot.com/

from:

http://groups.yahoo.com/group/Back-2-OldWays/message/5409


7,288 posted on 11/28/2008 11:17:28 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Depression Era Recipes

Hartshorne, a small town in southeastern Oklahoma, was hard hit by the
Great Depression. Coal mining, once the leading industry in the rural
town, was but a shadow of what it had once been. The railroad was
still thriving, but within the next few decades it too would suffer as
automobiles and planes took its passengers and trucks began hauling
freight.

During the 1930s it seemed as if everything, even Mother Nature, was
conspiring against the weary people of Oklahoma. Farmers battled five
years of drought, grasshoppers and hot, dry winds. Ranchers were
forced to shoot their starving cattle.

“Okies” began leaving the state en masse for the lure of jobs in the
Promised Land of California and Arizonia, only to find too many men,
too few jobs and bitter hostility. Living in the squalor of migrant
farm worker camps, no better off than they were in Oklahoma, large
numbers of the disillusioned Okies returned home.

Many had never left, choosing instead to hang on the best they could.
While men farmed and worked in the coalmine and did odd jobs to
supplement their meager incomes, women struggled to feed their often
large families on virtually nothing. Thanks to those good, hard
working parents many children of the 1930s say “We were poor, but
didn’t know it” and “We might not have had the fanciest food or a big
variety, but we didn’t go hungry.” Those brave, smart, inventive,
resourceful and determined women used recipes such as the following.

Biscuits were a staple.

Baking Powder Biscuits

Submitted by Shirley Monks from J.R. Watkins 1939 Cookbook

2 c. flour (sifted)
4 t. baking powder
1/2 t. salt
4 T. butter or shortening
3/4 c. milk or buttermilk

Sift flour, measure, add salt, baking powder and sift again. Cut in
shortening, gradually add milk and make a soft dough. Roll 1/2-inch
thick with a little flour on board, cut with floured biscuit cutter
and bake in hot oven (450-degrees) about 15 minutes.

Biscuits, spread with bacon grease, were often carried in dinner*
buckets to school and into the coalmines. A real treat during those
days was to wake up in the morning to the aroma of chocolate gravy.
Ladled on top of hot biscuits, the filling breakfast was a sure-fire
kid pleaser.

*Okies have breakfast, dinner and supper; not breakfast, lunch and
dinner.


Chocolate Gravy

Submitted by Isabel Roso. “This is one of my mother, Lydia Johnston’s
hard times recipes.”

Butter or shortening
1/2 c. flour
Pinch of salt
1 c. sugar
2 T. cocoa
2 c. milk
1 t. vanilla

Place enough butter or shortening in a cast iron skillet to slightly
brown flour. Add salt, sugar, cocoa and milk. Add more milk if needed.
Cook until thickened. Add vanilla. Add more milk if it is too thick.
Serve with homemade biscuits or homemade bread.


Coalminers and school children also carried sandwiches and pie in
their dinner buckets. Children often carried dinner to their fathers
who were working in the fields. Hoboes who came to the back door
offering to work in exchange for food were often given sandwiches by
the compassionate lady of the house.

Carrot Sandwich

Submitted by Betty Trueblood. “I remember taking these to school. My
mother used raisins, because we didn’t always have peanuts.”

Salted peanuts (ground) or raisins
Uncooked carrots
Salad dressing (mayonnaise)
Bread

Combine ground salted peanuts and finely chopped uncooked carrots in
equal portions. Moisten with salad dressing to spreading consistency.
Use as a filling on white or wheat bread.


Mashed Potato Sandwich

Submitted by Shirley Monks. “It’s hard to believe something so simple
could be so delicious.”

Leftover mashed potatoes
1 T. diced onion
1 T. prepared mustard
Bread

Combine potatoes, onion and mustard. Spread on bread.


Vinegar Pie

Submitted by Norma Bookout

1 c. sugar
2. T. flour
1 c. cold water
4 eggs, beaten
5 T. cider vinegar
2-1/2 T. butter
1 unbaked pie shell

Combine sugar and flour. Add remaining ingredients and place in
saucepan.
Cook until thick. Pour into pie shell. Bake at 375 degrees until crust
is brown.


Green Tomato Pie

Submitted by Isabel Roso. “This is one of my mother, Lydia Johnston’s
hard times recipes for a good two-crust pie.”

3 c. green tomatoes (sliced or thinly diced)
1-1/2 c. sugar
6-2/3 T. flour
1/4 t. nutmeg
1/2 t. cinnamon
1/2 T. vinegar
Butter

Mix all ingredients. Poor into crust; dot with butter. Cover with top
crust.
Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and cook 30
minutes or until done.


The coalmining industry brought an influx of immigrants from many
countries into Hartshorne and the food on many supper tables reflected
that diversity.

Polenta

Submitted by Catherine McCaslin. “This is one of the recipes my
mother, Shay Ranallo, used to feed our large family. Mama always made
her sauce with homemade sausage from hogs we raised. The sauce was
delicious served with polenta.”

1 c. corn meal
1 t. salt
1 t. sugar
1 c. cold water

Mix together in a heavy pot then add 2 cups boiling water and 1
tablespoon cooking oil. Cook until very thick. Remove from heat. Dip
large spoonful onto a large platter. Top with your favorite tomato
sauce. Top with parmesan cheese.


Russian Borscht

Submitted by Tonya O’Nesky. “Russian immigrants brought with them
faith, hope and many old traditions. Most of our traditional foods
center around the church calendar of Holy Days of the Orthodox.”

1 med. onion
3 med. beets
6 c. beef stock
3 med. potatoes
1 head cabbage (1 to 1-1/2 lbs)
2 T. oil
3 med. carrots
1 c. tomato puree
1 small parsnip
Salt & pepper to taste
Sour cream & dill, garnish

Chop onion. Cut cabbage into 2 chunks. Peel and cut carrots, parsnips,
and beets into thin strips about 2 inches long. Peel and dice potatoes
into 1/2 inch cubes. Lightly fry onion in oil. Add stock and remaining
ingredients.
Simmer, covered, until vegetables are soft, about 1 hour. Serve with
sour cream and a pinch of dill.


Living in a rural area provided the advantage growing fruit and
vegetables, raising chickens and hogs, having a milk cow, and fishing
and hunting. In addition to chicken and pork, catfish, deer, squirrel,
rabbit, raccoon and even opossum often graced Depression era tables.
One man said, “People sometimes look me kinda funny when I say I used
to eat opossums, but I reckon it’s because those folks ain’t never
been truly hungry. There were times when my stomach was gnawing on my
backbone.”

Opossum Sweet Potato Bake

Submitted by Isabel Roso. “This is a hard time recipe my mother, Lydia
Johnston, used to make.”

One whole opossum washed, dried and every piece of fat removed. Salt,
pepper and flour the opossum. Place in baking pan. Add 1/2 to 3/4 cup
water. Let brown. Cover and cook at 325-350 degrees until almost done.
Add large slices of peeled sweet potatoes around and on top of the
opossum. Cover and cook until potatoes are done.


Poor Man’s Stew

Submitted by Betty Trueblood. “We ate a lot of this during the 1930s
because my dad raised produce on our farm. I’m sure it saved our lives
during the Great Depression. I still make it often.”

Cook together desired amount of potatoes, onions, and tomatoes (canned
or fresh). Season with bacon dripppings, salt, pepper or other
seasonings such as chili powder. Serve with cornbread.


In spite of limited resources homemakers turned out an abundance of
sweets.
The Depression era hostess never failed to have something on hand
which she could offer guests, as well as her hungry husband and
children.

Poor Man’s Fruit Cake

Submitted by Betty Trueblood. “This won a cooking contest during the
Depression years.”

1-15 oz box raisins
2 c. sugar
2 c. water
1 T. baking soda
1/4 c. (1/2 stick) margarine
1 t. each cinnamon, nutmeg, cloves, allspice, mace
4 c. flour
1 c. water
2 large eggs

In large pan bring 2 cups water and raisins to a boil. Remove from
heat. Add margarine and cover. Let cool a couple of hours. Preheat
oven to 375 degrees, grease and flour large bundt or tube pan. Stir
together flour, sugar, soda and spices. In seperate bowl beat together
egg and 1 cup water.
Add egg mixture to cooled raisin mixture and stir to combine. Add
raisin mixture to dry mixture and combine. Batter will be thick, Pour
in pan and bake 65-70 minutes or until toothpick comes out clean. Cool
in pan 10 minutes.


During the lean years and hard times of the Great Depression people
had to “make do, do without, use it up and wear it out.” Food was
never wasted. In the rare event there were leftovers, homemakers
turned them into yet another delicious and filling meal or treat.

Head Cheese

Submitted by Dessie Yarnell from The White House Cookbook, 1926

Boil the forehead, ears, feet, and nice scraps trimmed from the hams
of a fresh pig, until the meat will almost drop from the bones.
Seperate the meat from the bones, put in a large chopping bowl and
season with pepper, salt, sage and summer savory. Chop it rather
coarsely; put it back in the same kettle it was boiled in with just
enough of the liquor in which it was boiled to prevent burning; warm
it thoroughly, mixing it together well. Pour into a strong muslin bag,
press the bag between two flat surfaces with a heavy weight on top.
When cold and solid it can be cut in slices. Good cold or warmed up in
vinegar.


Pappy-dews

Submitted by Shirley Monks. “This is my mother-in-law, Edith Monks,
recipe.
Pappy-dews are delicious as they are, but pouring maple syrup over
them makes them really wonderful.”

Cut left over biscuits in half. Mix enough eggs, sugar, vanilla and
milk for the biscuits you have. Dip biscuit halves in the egg mixture
(if you have any mixture left over pour it over biscuits in pan) and
fry them in butter on both sides until eggs are set. Sprinkle with
powdered sugar if desired.

http://groups.yahoo.com/group/Back-2-OldWays/files/Recipes/


7,289 posted on 11/28/2008 11:33:15 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/Back-2-OldWays/files/

Civil War Recipes
Baked Goods

CRACKLIN’ BREAD

3/4 lb salt pork, rind removed, diced
2 c. cornmeal, yellow
1 tsp. salt
1 c. boiling water
1/2 tsp. baking soda
3/4 c. buttermilk

Heat oven until very hot (450 degrees F). While this is heating put salt pork
in heavy skillet and cook at medium until fat is rendered and meat bits are
crispy. Pour fat through clean cloth into container for other use. Put cloth,
which has caught the cracklin’ meat bits, aside to cool a bit. Mix cornmeal,
salt, and 3 tbs. of the rendered fat in bowl. Pour in boiling water all at
once and stir to moisten ingredients. Mix baking soda with buttermilk and add
to bowl, stirring well.
Finally, stir in cracklinís. Pour batter into greased skillet and pat down
level. Bake until brown and done, about 25 minutes.

CORN CORNBREAD
3/4 c. flour
1 tbs. baking powder
1 tbs. sugar
1 tsp. black pepper1/2 tsp. salt
3/4 c. cornmeal (yellow is better)
1 c. fresh corn (cut from 2 or 3 ears)
3 eggs beaten hard
2/3 c. cream or half and half
Grease for pan

Heat oven good and hot (400 degrees). Mix thoroughly (sift if sifter is
available) flour, rising agent, sugar, pepper and salt. Add cornmeal and stir
with fork to blend. Add corn, eggs and cream and stir just to blend; don’t
worry about getting it too smooth. Pour into greased 13 x 9 or so baking pan
until nicely browned, about 25 minutes.

CAST-IRON CORN BREAD

1 c. flour
4 tsp. baking powder (to be more authentic use 2 tsp. baking soda and 2 tsp.
cream of tartar: baking powder was not invented until after the War)
3 tbs. sugar
1 tsp. salt
1 c. cornmeal (white is better)
2 eggs beaten hard
1/4 c. bacon drippings
1 c milk or buttermilk

Heat oven REAL hot (425 degrees). Rub some bacon grease over bottom and sides
of cast-iron skillet and put in oven. Mix flour, rising agents, sugar and
salt; add cornmeal and stir with fork to blend. Add eggs, bacon drippings and
milk and stir just to moisten batter and break up most lumps. Remove VERY hot
skillet from oven, pour in batter, and put back in to bake until nicely
browned, about 20-25 minutes.

HOE CAKE

2 c. cornmeal
1 tsp. salt
1 c. boiling water
1/4 c. bacon drippings

Mix cornmeal and salt. Slowly pour boiling water into meal, stirring
constantly. Mix till thick and let cool; divide into 8 equal parts. Pat each
piece into a flat cake about 3 inches across. They will keep like this for
some time. When ready to cook, heat up fry pan and add bacon drippings; add
cakes and cook about 5 minutes on each side or until golden brown. Despite the
name, it is not required that they be cooked on the flat side of a hoe, which
is good considering how few soldiers probably carried hoes around with them.

NEW ENGLAND CORN CAKE
1 quart milk
1 pt. corn meal
1 teacup wheat flour
1 tsp. salt
2 tbsp. melted butter
2 eggs, well beaten
1/2 tsp. soda, dissolved in spoonful of water
1/2 c. yeast

Scald milk and gradually pour it on the meal. When cool add butter and salt
and yeast. Do this at night. In the morning beat the eggs and mix with soda
water. Pour batter into cooking vessel and bake from 20-30 minutes.

BOSTON BROWN BREAD

One cup of sweet milk,
One cup of sour,
One cup of corn meal,
One cup of flour,
Teaspoon of soda,
Molasses one cup;

Steam for three hours, Then eat it all up.

HOMEMADE YEAST

2 teaspoons pressed hops (available from beer making stores)
3 pints boiling water
2 teaspoons white sugar
2 teaspoons salt
3 potatoes, medium sized (4 if small), boiled
1/2 teacup flour
1 teacup old yeast

Mix hops, tied in a small bag, in boiling water to make a tea. Add sugar and
salt to tea. Cream potatoes with the flour. Gradually add hop tea to potato
mixture, return to fire and cook a few moments. Cool and add old yeast (note,
if making homemade yeast for the first time, commercial cake or dry yeast will
have to be used).
Set in a cool place to “work” for 12 hours or overnight. Bottle in 2 glass
jars. When supply runs low repeat above recipe, saving a bit of this batch to
make the next.

BOILED MILK ROLLS

1 qt new (fresh from cow, not skimmed or homogenized.
In lieu of cow, use half-and-half, or whole milk with cream added.)

1 qt flour
2 tsp. salt
2 tablespoons lard
1/3-1/2 c. homemade yeast
Butter or lard

Boil milk, then cool. Stir in half the flour, all the yeast and salt, the 2
tbs.. lard, and mix. when dough is too stiff to stir, turn out on floured
table or breadboard and knead in additional flour until soft dough is formed.
Grease bowl, turn dough to grease top, and let rise in warm place for 2 hours
or until about doubled in size. Return to breadboard, beat down and work in
remaining flour until smooth. Mold into rolls and place in greased baking pan
for second rise, again until doubled in size. Grease tops again. Bake 15-20
minutes as close to 325 degrees as can be managed.

SALLY LUNN

1/4 c (1/2 stick) butter, plus some for greasing pans
4 c. flour
1 tsp. salt
2 c. whole milk or half-and-half
3 eggs
2 tbs.. homemade yeast

Warm milk and melt butter in it. Add salt. Cool to lukewarm. Add yeast and
beaten eggs. Stir in flour; batter will be thin, like pancake batter. Let rise
2 hours or until doubled. Bake in greased pan, preferably angel food pan, in
preheated 350 degree oven, 30-40 minutes. Eat while hot!

TEA CAKES

3 1/2 to 4 cups flour (sifted. 1 c. may be cake flour)
1/2 t . salt
1 1/2 t. baking powder (to be more authentic use 1 t. cream of tartar and 1/2 t. soda)
1 tbs.. mace or nutmeg , or a combination of the 2
1/4 c. lard
1 c. sugar
2 eggs
Up to 1/4 cup milk (optional)

Sift or mix together baking powder, spices, salt and flour. Cream together
butter and lard, then cream sugar slowly into the fats until light.. Beat eggs
until light and fold into butter/sugar bowl, then add flour to all. Add milk
if batter is too thick. Drop by tablespoons onto greased cookie sheet.
Bake 15-20 minutes in preheated 350 degree oven.

Hardtack

Two cups water
One tablespoon salt
Add Flour until dough is not “sticky”

Roll out to the Army standard - one-half inch. Cut into 3 and a quarter by 3
inch pieces. Use the end of a wooden spoon or some other round object to put
in the 16 holes - four rows of four - in each piece. Bake at 400 degrees for
one hour.

DYSPEPSIA BREAD (a Cure for the Heartburn)

3 quarts whole-wheat flour
1 quart soft water (if your water is hard use clean rainwater)
1 gill homemade yeast
1 gill molasses
1 tsp. saleratus (if hard to come by, use baking powder)

Mix together. Bake 1 hour and let cool gradually.

MOLASSES GINGERBREAD

4 lb. flour
8 oz. lard
8 oz. butter
1 pint molasses
1 gill milk
1 tsp. ginger
1 tsp. saleratus (or can substitute 1/2 tsp. baking soda and 1/2 tsp. cream
of tartar, or 1 tsp. baking powder)

Stir all together. Bake in shallow pan 20 or 30 minutes.

REGULAR GINGERBREAD

1 pc. lard the size of an egg
Pinch of salt
2-3 tsp. ginger
1 c. molasses
1 1/2 c. apple cider
1 tbs.. saleratus or baking powder

Cut lard into flour (use pastry cutter or 2 knives to cut lard in half, then
each piece in half, continuing until lard and flour, with salt, are mixed
fine.) Mix saleratus and cider together in a cup until it starts to foam, then
beat into flour. Add as much as necessary to make batter pourable. Pour into
pan and put into medium oven (around 325-350) for 20-30 minutes.

******************************************

Confederate Cooking recipes
(if the below link is on 2 lines, copy/paste both lines into your
browser window)
http://homecooking.about.com/gi/dynamic/offsite.htm?site=http://xmucane.tripod.com/


7,290 posted on 11/28/2008 11:36:51 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/Back-2-OldWays/files/

A recipe for crackers from 1846

* One quart of flour, with two ounces of butter rubbed in.
* One teaspoon of saleratus in a wine glass of warm water.
* Half a teaspoon of salt and enough milk to roll it out.
* Beat if half an hour with a pestle
* Cut it in thin round cakes, prick them, and set them in the oven
when other things are taken out.
* Let them bake till crisp.

From Miss Beecher’s Domestic Receipt Book by Catherine Beecher, 1846.


Updated Recipe

* Use 2 cups flour, 4 tablespoons butter, 1/2 teaspoon baking soda,
1/8 cup warm water
* Dissolve the soda in the warm water.
* Mix the flour with the butter.
* Add the water and mix well.
* Place dough on a floured board and roll out very thin.
* Cut into rounds with a cutter and prick the tops with a fork.
* Place on a lightly greased baking sheet and sprinkle with salt.
* Bake at 375 degrees until crisp.
* Store in an airtight container.


7,291 posted on 11/28/2008 11:38:27 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/Back-2-OldWays/files/Recipes/

Instant Oatmeal ala-Home recipes - and granola recipes

This 1st recipe come from another group...the rest I got from doing a
google search. DJ

I have been making these for about 4 years and I love them! I have
saved a lot of money as well. Even the store brand oatmeal packets are
expensive now.
Check them out and see for yourself.

Creamy Homemade Fruit Oatmeal Packets

1 cup quick cooking oatmeal
3 tabs, powered coffee creamer.
2 tabs dried fruit or (2 tabs. fruit preserves) of your choice,
2-3 teaspoons sugar. More or less to taste

Directions for Each Oatmeal Packet:
Place 1/2 cup of the oats in a blender and grind until powdery. Then
place in zip-lock bag along with all of the other ingredients. I make
up a weeks worth at a time. When ready to use. Open one bag and pour
in a bowl. Add 1/2 cup boiling water and stir. If you like thick
oatmeal use less water and if you like thinner oatmeal use more water.
Enjoy.


Instant Oatmeal ala-Home

3 cups Quick-Cooking Oats
Salt
Small sized Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set
aside in a small bowl, and repeat procedure with an additional 1/2 cup
oats. If you’re using a food processor, you can do the 1 cup of oats
in one batch. Put the following ingredients into each zip baggie: 1/4
cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store
in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir
and let stand for 2 minutes. For thicker oatmeal, use less water - for
thinner oatmeal, use more water.

Variations:

Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp.
cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal- To each packet add 1 Tbsp. sugar or 1 packet
‘Equal’ artificial sweetener.

Brown Sugar/Cinnamon Oatmeal - To each packet add 1 Tbsp. brown sugar
& 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar - To each packet add 1 Tbsp. packed
brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal - To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal - To each packet add 1 Tbsp. non-dairy coffee
creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of ‘fruit snack’
type dehydrated fruit.

Confetti Oatmeal - To each packet, add 1 tsp. decorative cake/cookie
sprinkles.

S’More Oatmeal - add 6 miniature marshmallows and 1 Tbsp. Milk
Chocolate Chips to each packet.

Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 Tbsp.
non-dairy
coffee creamer to each packet.

Exploding Oatmeal - add 1 tsp. sugar, and 1/2 tsp. ‘Pop Rocks’ candy
to each packet. This one is fun for celebration days, such as
birthdays.

Bart-man Oatmeal - add 2 Tbsp. ‘Butterfinger B.B’s’ candies to each
packet.


Baked Oatmeal

Here’s a recipe that we tried after my hubby was diagnosed with high
cholesterol. It’s absolutely terrific, and you can probably omit the
cranberries and/or the raisins.

2 1/4 cups quick oats or 2 3/4 cups old fashioned oats, uncooked
3/4 cup packed brown sugar
3/4 cup raisins or dried cranberries
1 tsp. Cinnamon
1/2 tsp. salt (optional)
3 1/3 cups fat free milk
4 egg whites, lightly beaten or 1/2 cup egg substitute
1 Tbsp. vegetable oil
1 Tbsp. vanilla
fat free milk or nonfat yogurt and fruit (optional)

Heat oven to 350 degrees. Spray an 8-inch square glass baking dish
with no stick cooking spray.

In large bowl, combine oats, sugar, raisins, cinnamon and salt and mix
well.
In medium bowl, combine milk, egg whites, oil and vanilla. Mix well.
Add the egg mixture to the dry ingredients and mix well. Pour into the
baking dish.

Bake for 55 to 60 minutes or until the center is set. Serve with milk
or yogurt and fruit, if desired. Store tightly covered in
refrigerator.
Makes 8 servings.

Note: To reheat, place a single serving in microwaveable bowl and
microwave on high for 30 seconds.

* If you don’t want to hassle with a whole recipe, you can just add
brown sugar to your plain old oatmeal. With cinnamon and even some
grated apples and walnuts, your oatmeal will be transformed. We’ve
tried it all! Enjoy!


Overnight Oatmeal

This is a creamy, delicious easy oatmeal!

In a saucepan or microwaveable bowl mix

1 cup oatmeal
1 ½ cups milk
½ cup apple juice
apple pieces (optional)
raisins, nuts or wheat germ (optional)

Let sit overnight in the refrigerate. The next morning, warm the
oatmeal on the stove or in the microwave.


Crockpot Oatmeal

2 cups milk
1/4 cup brown sugar
1 T. butter, melted
1/4 t. salt
½ t. cinnamon
1 cup oats
1 cup finely chopped apple
½ cup raisins and/or dates
½ cup chopped walnuts or almonds

Grease or spray the inside of the crockpot. Put ingredients inside and
mix well. Cover and turn on low heat. Cook overnight or 8-9 hours.
Stir before serving. Makes 4 cups.


Granola Cereal Recipe

The total cost of this recipe depends on which and how many extra
ingredients you add. I usually buy sliced or slivered almonds, walnuts
and pecans inexpensively at a country store and keep them in the
freezer. I’ll alternate between adding almonds and sunflower nuts,
though sometimes I add none or both. You can add raisins and/or other
dried fruit or none at all. Adding some wheat germ (raw or toasted)
will increase the nutritional value without affecting the taste.
(Store wheat germ in the refrigerator or freezer to keep it fresh.)

If you choose not to add all the extra ingredients, you will need to
add extra oats. The granola mixture should be moist before putting in
the oven, but you don’t want extra syrup. (I nearly always add
either extra oats or oat bran.)

½ cup canola oil
1/3 cup honey
1/4 t. salt
3/4 t. cinnamon
1/3 cup skim milk
3/4 cup brown sugar
5 cups whole oats
½ cup each of any of the following: sliced almonds, chopped
walnuts,
pecans, sunflower nuts, raisins, craisins, dates, dried fruit (Mix and
match whatever you like.)
Wheat germ, flaxseed (optional, but a great nutritional boost)

Mix first 6 ingredients together in a saucepan over medium heat until
sugar melts and everything is blended. Remove from heat. Add oats and
mix well.
Spread over 2 cookie sheets sprayed with non-stick cooking spray. (Use
sheets with sides.) Bake in a 375 oven until brown (about 10-15
minutes). Watch carefully and stir a few times for even browning and
to prevent burning. Let cool on sheets. When cool, add other
ingredients (nuts, dried fruit, etc.).
Store in a covered container.


Lowfat Granola

The grape juice concentrate adds a unique flavor to this granola!

9 cups rolled oats
½ cup wheat bran
1/4 cup nuts or seeds (such as slivered almonds, chopped walnuts,
sunflower seeds)
3 t. cinnamon
½ t. nutmeg
1 1/4 cup honey
1/4 6-oz. can frozen grape juice concentrate, thawed
1 cup dried fruit

In a large bowl, mix together the oats, wheat bran, nuts, cinnamon and
nutmeg.
In a small bowl, beat together honey and grape juice concentrate.
Thoroughly mix wet and dry mixtures. Spread mixture on baking sheets
that have been lightly oiled or sprayed with cooking spray. (Use
sheets with sides.) Bake at 350 for approximately 20 minuets, stirring
often to avoid burning, until light to medium brown. Mixture may seem
moist, but will dry as it cools. When cooled, add dried fruit. Store
in airtight container.

If you look, you can find so many granola bar recipes. I wish I could
share many more. This recipe calls for butter, while some call for
oil. If you wish you can add ½ cup (or more) of peanut butter. You
can
also add crispy rice cereal, crushed cornflakes, graham crackers or
any other cereal for a nice “crunch” and different. Try the
recipe as
is first, and then experiment with adding other ingredients. I usually
add less sugar than listed in my recipes, for health reasons and
because we’re used to a less sweet taste.


Chewy Granola Bars

3 cups oats
1 cup flour
1 t. baking soda
2 t. vanilla
2/3 cup butter, softened
½ cup honey
1/3 cup brown sugar
1 cup mini chocolate chips or M&Ms
Optional: raisins, dried fruit, sunflower seeds, chopped nuts

In a large bowl, combine oats, flour, and baking soda. In another
bowl, combine vanilla, butter, honey, and brown sugar; add to oat
mixture and stir until combined. Stir in the chocolate chips and pour
into a lightly greased 9x13 pan. Lightly press mixture into the pan
with the back of your spoon. Bake at 325 for 22 minutes or until
lightly golden brown. Let cool for 10 minutes then cut into bars. Let
bars cool completely in pan before removing or serving.


Oatmeal Apricot Bars from Body Trends

Ingredients:
Cooking Spray
1 Cup All-purpose flour
¾ Cup Whole wheat flour
2 Cups Old fashioned rolled oats
1 Cup Splenda or sugar
1/3 Cup Canola oil
1/3 Cup Butter, cut into small pieces
1½ Tsp. Vanilla extract
1½ Cups Apricot Preserves (fruit based only, no sugar added)

Instructions:
Preheat oven to 350 degrees. Spray 13” x 9” glass baking dish with
cooking spray.
Combine white & wheat flours, rolled oats, Splenda, canola oil, butter
and vanilla in food processor.
Pulse until mixture resembles a coarse meal. Press into the glass 13”x
9” dish.
Evenly spread the apricot preserves over the oat mixture. Top with
remaining oat mixture and gently press.
Bake for 25-30 minutes or until golden brown. Mixture will firm up as
it cools.
Makes 32 bars
124 calories per bar


Cinnamon Oat Pancake Mix

I’ve made this mix several times, but I’ve never tried the
syrup since
we usually eat pancakes without any type of syrup. I include it for
you to try.

4 cups oats
2 cups flour (I use oat flour.)
2 cups wheat flour
1 cup non-fat dry milk
2 T. cinnamon
1 ½ - 2 t. salt
2 Tablespoons baking powder
½ t. cream of tartar


Cinnamon Cream Syrup:

5 T. butter
1 cup heavy cream
3 T. brown sugar
1 t. cinnamon
½ t. maple extract

Combine pancake ingredients in a large bowl and blend well. Store in
an airtight container in refrigerator. Make 4 batches of pancakes.

To make the pancakes, beat 2 eggs in a mixing bowl. Gradually beat in
1/3 cup of oil. Alternately stir in 2 cups of the pancake mix and 1
cup of water.
Cook on lightly greased griddle. Yields about 12 5-inch pancakes.

For the syrup, melt butter in a small saucepan over medium heat. Stir
in remaining ingredients, whisking constantly until sugar dissolves
and the mixture thickens slightly, about 3-4 minutes. Store extra in
refrigerator Reheat to serve with pancakes.


7,292 posted on 11/28/2008 11:41:43 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/Back-2-OldWays/files/Recipes/

Homemade Ice cream & “commercial so-called-ice-creams”...

In the old days when ice cream was made of whole eggs, milk/ sweetener and
labouriously cranked out into the old home freezer, a serving of ice cream was
only an occaisional family treat which didn’t do much harm. Today in this mass
producing, synthetic age, it is another matter entirely. Today you may be
treating your family to POISON! Ice cream manufacturers are not required by
law to list the additives used in the manufacturing of their product.
Consequently, today most ice creams are synthetic from start tofinish.

Analysis has shown the following:

DIETHYLGLYCOL: A cheap chemical used as an emulsifier instead of eggs is the
same chemical used in anti-freeze and in paint removers.

PIPERONAL: Used in place of vanilla. This chemical is used to kill lice.

ALDEHYDE C-17: Used to flavour cherry icecream. It is a flammable liquid also
used in aniline dyes, plastic and rubber.

ETHYL ACETATE: Used to give ice cream a pineapple flavor- and as a cleaner for
leather and textiles; it’s vapors have been known to cause chronic lung,
liver and heart damage.

BUTYRALDEHYDE:Used in nut flavoured ice cream. It is one of the ingredients of
rubber cement.

AMYLACETATE: Used for it’s banana flavour. It is also used as an oil paint
solvent.

BENZYL ACETATE: Used for it’s strawberry flavour. It is a nitrate solvent.

The next time you are tempted by a luscious looking banana split sundae made
with commercial ice cream, think of it as a mixture of antifreeze, oil paint,
nitrate solvent, and lice killer; and you won’t find it so appetizing!

*****That is why we haven’t boughten ice cream from the store in ages and have
opted to make most everything for ourselves. If we can’t make it, grow it, or
create it...we don’t need it, or eat it! In these modern times, it’s better to
be safe than sorry in a world so full of diseases. Here’s a healthy homemade
recipe to share....

HOMEMADE ICE CREAM
(Makes 1 quart)

*** 3 egg yolks
***1/2 cup of maple syrup (<—we use syrup from tree tapping season/Black
Walnut)
***1 tablespoon of vanilla extract<—if you want vanilla, or you can add
carob, or fruit to create your own flavour
***1 tablespoon of arrowroot (<—we don’t use this and it comes out fine, so I
don’t think that it is really necessary)
***3 cups of of heavy cream, preferably raw and not ultra pasturized

DIRECTIONS:
Ice cream should be made with the best quality cream you can find, preferably
unpasteurized. Never use ultra-pasteurized cream.
Beat egg yolks and blend in remaining ingredients. Pour into an ice cream
maker and process according to instructions. You can also serve with homemade
sauces made out of fruits and etc...

VARIATION: GINGER PECAN ICE CREAM
Add 1 tablespoon of ground ginger and 1/2 cup of finely chopped crispy pecans.

VARIATION: CAROB CHIP ICE CREAM
Add 1/4 cup of carob chips, finely chopped.

We make homemade ice creams and more from our goats milk...talk about
delicious! Happy eating, and may we all be happy and healthy!
Wildflower


7,293 posted on 11/28/2008 11:46:54 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion

Cinnamon Raisin Rolls

Whip up a bunch of these rolls for a morning get-together.
INGREDIENTS
4-1/2 cups all purpose flour
2 cups whole-wheat flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups 1% low-fat milk, plus extra for glazing
1/4 cup margarine or butter
1 egg plus 2 egg whites
1/2 cup California raisins
1/4 cup powdered sugar
1 tablespoon lemon juice
PROCEDURE
1. In a bowl, combine flours, sugar, yeast, cinnamon and salt. In a saucepan, slowly heat the milk and margarine over low heat until very warm.
2. Remove from heat and beat into dry ingredients until thoroughly mixed. Whisk egg and egg whites together and stir into dough with raisins.
3. Continue mixing for 2 to 3 minutes or until dough comes away from sides of bowl.
4. Shape dough into a ball and turn out onto a floured work surface. To knead, lift one edge and fold it toward center, pressing down with the other hand.
5. Give dough a quarter turn and repeat folding and pressing. Knead for 8 to 10 minutes or until dough is smooth, elastic and does not stick to the surface.
6. Place dough in a lightly greased bowl and turn over. Cover loosely with plastic wrap and a towel. Leave in a warm place for 2 hours or until doubled in size.
7. Turn out dough onto a lightly floured surface. Push your hand into center of dough, then pull edges to center and turn over. Divide evenly into 32 pieces.
8. Preheat oven to 350°F. To shape, roll each piece into a 6-inch rope. Tie each into a knot. Place on 3 greased baking sheets; cover; and let rise until doubled.
9. Brush with milk. Bake 15 minutes or until rolls are golden and sound hollow when tapped. Blend powdered sugar and lemon juice; brush on warm rolls.

From: The How-to-Book of Healthy Cooking a Reader's Digest Cookbook
Yields: 32 rolls

Recipe Times
Preparation: 30 min.
Cooking: 15 min.

Nutrition Facts (per serving)
Calories 130 (14% from fat); Total Fat 2g (sat 1g, mono <1g, poly 0g);
Cholesterol 10mg; Protein 4g; Carbohydrates 24g; Fiber 2g; Iron 1mg; Sodium 65mg; Calcium 27mg;


Carrot and California Raisin Salad with Sweet Orange
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Raisin-Carrot Salad with even more fruit and a sweet vinaigrette.
INGREDIENTS
1 tablespoon vegetable oil
3 tablespoons red wine vinegar or fresh lemon juice
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
2 tablespoons orange blossom water
1/2 cup fresh-squeezed orange juice
Pinch of salt
1 Valencia or Navel orange
4 medium carrots
1/4 medium pineapple
1 cup California raisins
PROCEDURE
For dressing, combine vegetable oil, vinegar, cinnamon, sugar, orange water, orange juice and salt in large bowl; mix well. Peel and section orange being careful to remove all white pith; then cut sections into chuncks. Peel carrots and grate. Peel, core and dice pineappple into small bite-size pieces. Combine with dressing in large bowl; add raisins and mix to coat well. Let stand in refrigerator for 45 minutes to an hour to chill well; serve cold.
Serves:

Nutrition Facts (per serving)
Calories 130 (37% from fat); Total Fat 2g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 1g; Carbohydrates 28g; Fiber 3g; Iron <1mg; Sodium 90mg; Calcium 30mg;


Winy Minis Kefta (Sometimes called Koofta by Armenians)
by: Chef Rafih Benjelloun
Print Recipe
Little nibblers to start the party!
INGREDIENTS
1 pound lean groun beef
1 large onion, finely diced
1/2 cup California raisins
3 stems parsley, finely chopped
3 stems cilantro, finely chopped
2 stems fresh mint, finely chopped
Pinch ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
Chile flakes; to taste
Salt; to taste
15 sheets (14 X 9-inches) phyllo dough
1/2 cup melted butter
Egg yolk
Harissa sauce, for dipping
PROCEDURE
Preheat oven to 325°F. Mix meat with onion, raisins, herbs and spices.
To assemble, thaw frozen phyllo in refrigerator overnight and/or allow to stand at room temperature for about 2 hours. Remove from packaage and, carefully unroll sheets onto a smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on a flat surface. Working from edges toward the center, lightly brush with melted butter and cut crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon meat mixture in center of one edge, not the folded one. Brush remaining dough surface with egg yolk, thinned with water if needed, and roll up like a cigar. Seal ends securely. Repeat until all phyllo and filling are used.
Arrange Winy Minis 2 inches apart on baking sheet and bake for 15 to 20 minutes at 325°F until golden. Serve hot with harissa sauce for dipping.
Yields: 50 Winy Minis
Serves:

Nutrition Facts (per serving)
Calories 110 (50% from fat); Total Fat 6g (sat 3g, mono 2g, poly <1g);
Cholesterol 15mg; Protein 5g; Carbohydrates 9g; Fiber <1g; Iron 1mg; Sodium 80mg; Calcium 7mg;


Moroccan Salad with California Raisins
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Add raisins to this tossed salad and flavor the light vinaigrette with them, too.
INGREDIENTS
1 cup California raisins
1/4 cup red wine vinegar
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
3 tablespoons Honey-Raisin Syrup*
Salt; to taste
1 fresh ripe tomato, seeded and diced
1 red bell pepper; peeled, seeded and diced
1 red onion, julienne
1 head butter lettuce, cut into quarters
1 package mixed greens
20 stems of watercress, leaves only
PROCEDURE

Just before serving, combine raisins with vinegar in large mixing bowl; set aside until raisins are plumped. Then, add black pepper, cumin, olive oil and Honey-Raisin Syrup*; season with salt, to taste, and mix thoroughly. Add tomato, bell pepper and onion; toss gently to coat well.

To serve, arrange lettuce and mixed greens on serving platter; top with watercress. Then, spoon vegetables on top; pour any dressing remaining in bowl over all. Serve at room temperature.

Note: For Honey-Raisin Syrup, combine 1 part rose honey with 4 parts California Raisin Juice Concentrate; mix well.
Serves 8

Nutrition Facts (per serving)
Calories 120 (25% from fat); Total Fat 4g (sat <1g, mono 3g, poly 0g);
Cholesterol 0mg; Protein 2g; Carbohydrates 23g; Fiber 3g; Iron 1.5mg; Sodium 20mg; Calcium 55mg;


Cucumber Raisin be Zaatar
by: Chef Rafih Benjelloun « Go Back
Print Recipe
Tangy, sweet relish to serve as salad or appetizer.
INGREDIENTS
2 tablespoons red wine vinegar
1 teaspoon olive oil
1/2 teaspoon ground black pepper
3 tablespoons sugar
4 cucumbers (about 2 pounds), seeded and grated
1 cup California golden raisins
3 tablespoons chopped parsley
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh marjoram
PROCEDURE
Measure vinegar, oil, pepper and sugar into a large bowl and mix well. Add remaining ingredients and toss gently by hand. Cover and chill for several hours or overnight before serving. Divide and spoon onto small plates or into bowls.
Yields: 3 cups
Serves: 8

Nutrition Facts (per serving)
Calories 110 (7% from fat); Total Fat 1g;
Cholesterol 0mg; Protein 2g; Carbohydrates 25g; Fiber 2g; Iron 1mg; Sodium 5mg; Calcium 54mg;

7,294 posted on 11/28/2008 11:47:45 PM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: nw_arizona_granny

self-ping for easy bread recipes! Thanks Granny.


7,295 posted on 11/28/2008 11:50:15 PM PST by 21twelve
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To: All

Cheese Round with Herbs (Appendix Vergiliana, Moretum)

Quattuor alia, apius, ruta, coriandrum, salis micas, caseus.

4 or 5 garlic cloves (depending on how “garlicky” you like things)
1 tsp. celery leaves (or parsley)
1 tsp. rue
2 tsp. coriander
1 1/3 tsp salt
8 oz soft cheese (ricotta)
2 tsp. olive oil
1 tbsp. balsmic vinegar

In a food processor/mortar/whatever grind the garlic. Then add the cheese,
followed by the herbs, and work the mixture until it is thoroughly blended.
Moisten the mixture with the olive oil and vinegar. Form it into a round and
chill.

This came from “A Taste of Ancient Rome” by Illaria Gozzini Giacosa. It is
particularly good eated on a flat bread such as a plain type of foccacia, and
the olive paste is excellent with it!


Some one was asking for the boiled garlic recipe from To The King’s
Taste.

Aquapatys [from: Forme of Cury, #77]

Pill garlec and cast it in a pot with water and oile and seeth it. Do
thereto safron, salt, and powdor-fort and dress it forth hool.

Boiled Garlic.

Peel garlic. Cast it into a pot with water and oil, and boil it. Add
saffron, salt and strong powder. Serve it forth whole.

Sass’s version.

1 cup water
cloves of 6 bulbs of garlic, peeled
3 tablespoons of butter or oil
1/8 teaspoon saffron
1/8 teaspoon salt
1/4 teaspoon cinnamon
pinch mace
garnish: 1 tablespoon minced fresh parsley

1. Bring water to a boil.
2. Add garlic cloves, butter or oil, saffron, salt, cinnamon, and mace.
3. Cover and cook over medium flame about 7 minutes or until garlic is
easily pierced with a fork.
4. Drain and serve with a garnish of parsley.

Serves 4-6


Isfanakh Mutajjan
al-Baghdadi p. 206/12

Take spinach, cut off the lower roots, and wash: then boil lightly in salt and water, and dry. Refine sesame-oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine-ground cumin, dry coriander, and cinnamon: then remove.

1 lb spinach
1 T sesame oil
1 clove garlic
1/4 t cumin
1/8 t coriander
1/2 t cinnamon

Boil spinach in salted water about 2 minutes.


Buttered Wortes
PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: A dish of cooked greens.
Original recipe from A Boke of Kokery

Modern recipe

8 cups of any combination of spinach, cabbage, beet greens, onion, leeks, parsley, etc., chopped
1 stick (1/4 lb.) of butter
salt to taste
1 cup diced bread or unseasoned croutons
Cover greens with water; add butter and bring to a boil; add salt. Reduce heat & cook until vegetables are tender; drain. Place bread or croutons in serving bowl and cover with cooked greens.
Wortes were vegetable greens and members of the onion family, such as cabbage leaves, spinach, beet greens, leeks, etc., as well as the plants used for seasonings and spices: borage, parsley, sage, and so forth.


Macrows
Forme of Cury p. 46/A23

Take and make a thin foil of dowh, and kerve it on peces, and cast hem on boiling water and seeth it wele. Take chese and grate it and butter cast bynethen and above as losyns. and serve forth.

2 c flour
about 2/3 c cold water
about 3 c grated cheese (we used Swiss and Parmesan)
about 4 T butter

Knead flour and cold water into a smooth, elastic dough. Roll it out thin and cut into broad strips (1”-2” wide). Boil it about 5-10 minutes (until tender). Put it in a dish, layered with grated cheese and butter. You may want to heat it briefly in an oven (although the recipe does not say to do so).


Makerouns
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: A dish of noodles and cheese.
Original recipe from Forme of Cury
95. Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Gode Cookery translation

Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.

Modern recipe

3-4 lb. freshly home-made, undried noodles OR 1 lb. dried egg noodles*
1 tbs. oil
large pinch salt
2 cups grated cheese (see: How to Cook Medieval - Cheese)
1 stick butter
Boil noodles with oil & salt until al dente (tender-crisp). Drain well. In a serving bowl or platter place some melted butter and cheese. Lay noodles on top and add more butter and cheese. Serve as is or continue adding layers of butter, cheese, and noodles. Use extra cheese as necessary. Serve immediately, or place in a hot oven for several minutes and then serve. Serves 8.
Makerouns appears to be the ancestor of macaroni, and this dish may best be described as “medieval mac-n-cheese.” The period receipt advises to prepare it like “losyns” (lasagna), with layers of noodles, butter, and cheese. I find Cheddar cheese the tastiest, but feel free to try other varieties. The dish is wonderful when prepared with undried freshly made noodles, but works with a dried purchased variety as well.

*The original recipe noodles are essentially boiled pastry dough; if you have a pasta maker, feel free to use it in making your makerouns, boiling them while still fresh and undried. Egg noodles are probably the best to use when purchasing a commercial brand. Keep in mind the difference in weight between dried and undried noodles.


Icelandic Chicken
Icelandic p. 218/D1 (GOOD)

One shall cut a young chicken in two and wrap about it whole leaves of salvia, and cut up in it bacon and add salt to suit the taste. Then cover that with dough and bake like bread in the oven.

5 c flour
1/2 lb bacon
3 T dried sage (or sufficient fresh sage leaves to cover)
about 1 3/4 c water
3 lb chicken, cut in half

Make a stiff dough by kneading together flour and water. Roll it out. Cover the dough with sage leaves and the sage leaves with strips of bacon. Wrap each half chicken in the dough, sealing it. You now have two packages which contain, starting at the outside, dough, sage, bacon, chicken. Put them in the oven and bake like bread (325deg. for 2 hours). We find the bacon adds salt enough.

The part of the bread at the bottom is particularly good, because of the bacon fat and chicken fat. You may want to turn the loaves once or twice, or baste the top with the drippings.


1 3/4 lb beef
3 c water
3 leeks: 1 1/2 lb as bought, 3/4 lb used
1 t fennel seed (or pennyroyal or parsley root)
4 t vinegar
2 t honey
1/2 t pepper
costum?
spikenard: 1 t dried lavender measured uncrushed
1/2 t cloves
2 T wine

Cut beef into 1” pieces. Bring beef and water to a boil, turn down heat to low and cook covered 45 minutes. Wash and slice leeks, using only the half starting at the white end. Grind fennel seed and add vinegar, honey, leeks and fennel to stew. Cook uncovered on moderate heat one hour. Grind pepper, cloves, and lavender together, add wine and grind some more. Put this with stew and cook ten minutes and serve.


oivre noir
PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic
DESCRIPTION: A black pepper sauce.
Original recipe from Le Viandier de Taillevent
165. Poivre noir: Black Pepper Sauce. Grind ginger, round pepper and burnt toast, infuse this in vinegar (var.: and a little verjuice) and boil it.

Modern recipe

2 cups red wine vinegar
1 Tbs. ginger (see note)
1 Tbs. pepper (see note)
1-2 cups bread crumbs made from burnt toast
Bring the vinegar to a boil; reduce the heat slightly, and with a wire whisk, beat in the spices. With the whisk slowly begin to beat in the bread crumbs until you reach the thickness of sauce that you desire. Continue beating until you have a smooth consistency and the mixture has again returned to the boil. Remove from heat and serve as an accompaniment to meats and poultry.
This very tart sauce may startle a few people, but many love its sharp and unique taste. Feel free to adjust the spices to your personal taste - some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip. It goes wonderfully with venison and roasts.


Gingerbrede (Good)
Curye on Inglysch p. 154 (Goud Kokery no. 18)

To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.

1 c honey
1 c breadcrumbs
1 t ginger
1/4 t pepper
1/4 t saunders
1 T sugar
30-40 whole cloves (~ 1 t)
(or 5 t sugar, pinch powdered cloves)

Bring honey to a boil, simmer two or three minute, stir in breadcrumbs with a spatula until uniformly mixed. Remove from heat, stir in ginger, pepper, and saunders. When it is cool enough to handle, knead it to get spices thoroughly mixed. Put it in a box (I used a square corning-ware container with a lid), squish it flat and thin, sprinkle with sugar and put cloves ornamentally around the edge. Leave it to let the clove flavor sink in; do not eat the cloves.

An alternative way of doing it is to roll into small balls, roll in sugar mixed with a pinch of cloves, then flatten them a little to avoid confusion with hais. This is suitable if you are making them today and eating them tomorrow.


Hulwa
Ibn al-Mabrad p.19

Its varieties are many. Among them are the sweets made of natif. You put dibs [fruit syrup], honey, sugar or rubb [thick fruit syrup] in the pot, then you put it on a gentle fire and stir until it takes consistency. Then you beat eggwhite and put it with it and stir until it thickens and becomes natif. After that, if you want almond candy you put in toasted almonds and ‘allaftahu; that is, you bind them. walnuts, pistachios, hazelnuts, toasted chickpeas, toasted sesame, flour. [apparently alternative versions]. You beat in the natif until thickens. For duhniyyah you put in flour toasted with fat. As for ... (other versions.)

Sugar version:
1 1/4 c sugar
1/4 c water
1 egg white
1 1/2 - 2 c nuts = ~10 oz

Honey version:
1 c honey
1 egg white
2 1/2-3 c or more nuts

This makes 25-40 hulwa, depending on size.

Sugar version: Bring the water to a boil, stir in the sugar, continuing to heat. When it is dissolved and reasonably clear, turn it down to a simmer and put the top on the pot for two or three minutes (this is to let the steam wash down any sugar on the sides of the pot). Take the top off, boil gently until the temperature reaches the hard ball stage (250deg. -260deg. F). Beat the egg white until it is just stiff enough to hold its shape. Pour the sugar syrup into the egg white, beating continuously. You now have a thick white mixture; this is the natif. Mix it with chopped nuts (we have used almonds and walnuts) or toasted sesame seeds, or some mixture thereof. Squeeze the mixture into balls and set them aside to cool. Note that as the natif cools, it gets harder and less sticky, so you have to work quickly; the hotter you get the syrup before combining it with the egg white (and hence the less water ended up in it), the faster this happens and the dryer the hulwa ends up. If you get past 260deg. , the syrup may crystallize on you as or before you pour it; if so, give up and start over.

Honey version: Simmer the honey gently until it reaches a temperature of 280deg. -290deg. F. From that point on, the recipe is the same as for sugar, using the boiled honey instead of the sugar syrup. Note that honey requires a higher temperature than sugar to get the same effect. Also note that natif made from honey will be stickier than natif made from sugar (maybe you can solve this by getting the honey up to 310deg. without burning it; I couldn’t). So use a higher ratio of nuts to natif and have the nuts chopped more finely; this helps reduce the stickiness. You may want to roll the honey hulwa in sesame seeds or ground nuts, also to reduce stickiness.

Dibs version (still experimental). Stir the dibs while simmering at medium heat about 1/2 hour+, until it gets to about 250deg. . If you do not stir, it may separate out. By 250deg. there is some problem with scorching.

Note: Dibs is date syrup, available from some Middle Eastern grocery stores.

Toasted Sesame: To toast sesame seeds, you put them in a heavy iron pot over a medium to high flame, and watch them carefully. When the ones on the bottom begin to to tan, start stirring. When they are all tan to brown, take them off the heat or they will burn.


Perys in Confyte
PERIOD: England, 15th century | SOURCE: An Ordinance of Pottage | CLASS: Authentic
DESCRIPTION: Pears cooked in honey and wine.
Original recipe from An Ordinance of Pottage
86. Perys in confyte. Take hony; boyle hit a lytill. Do theryn sigure, poudyr of galentyn & clovis, brucet anneyce, safron, & saundris, & cast theryn the peris, sodyn & paryd & cutt in pecys, & wyn & venyger. Sesyn hit up with poudyr of canell so that hit be broun ynow.

- Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University’s MS Beinecke 163. London: Prospect Books Ltd, 1988.
Gode cookery translation

Pears in Syrup. Take honey; boil it a little. Add sugar, spices, cloves, anise sauce, saffron, & sandalwood, & add the pears, boiled & pared & cut in pieces, & wine & vinegar. Season it with enough cinnamon powder that it is brown.

Modern recipe

3 lbs. pears, peeled, cored, & sliced
1/3 cup honey
1/3 cup sugar
1/2 tsp. of any of the following spices, separate or in combination: ginger, cinnamon, nutmeg, cubeb, galingale, etc.
1 tsp. cardamom
1/4 tsp. ground cloves
1 tsp. anise seed, crushed, mixed with 1/4 tsp. sugar
few threads saffron (or few drops yellow food coloring)
few drops red food coloring
1/2 cup red wine
1 tbs. cider vinegar
cinnamon (to garnish)

Boil the pears in water until just tender; drain and set aside. Add enough water (about a teaspoon or so) to the anise/sugar mixture to make a thin sauce. Bring the honey to a low boil; remove the scum as it rises to the surface. Add sugar, spices, anise sauce, & food coloring(s) and continue cooking until sugar is dissolved. Gently stir in pears and the wine & vinegar. cook for a few more minutes, until pears have warmed, then remove from heat. Serve hot or cold, garnished with cinnamon on top.
Saffron, the stigmas of a certain type of crocus, was used extensively in Medieval cooking primarily for coloring, and was prized for the shade of orangish-yellow it imparted to food. Saffron today is very expensive, and since in small amounts it adds no discernible flavor in cooking, a yellow or orange food dye is a financially-wise substitute.

Saundris, or sandalwood, was used primarily by Medieval cooks as a red food dye. It can taste rather nasty if not used properly, and is only recommend for authenticity’s sake. Red food coloring is much cheaper and easier to find.

http://groups.yahoo.com/group/Back-2-OldWays/files/Medieval%20Info/


7,296 posted on 11/28/2008 11:51:28 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All


-—History-—The Ancients were well acquainted with the shrub, which had a reputation for strengthening the memory. On this account it became the emblem of fidelity for lovers. It holds a special position among herbs from the symbolism attached to it. Not only was it used at weddings, but also at funerals, for decking churches and banqueting halls at festivals, as incense in religious ceremonies, and in magical spells.

At weddings, it was entwined in the wreath worn by the bride, being first dipped into scented water. Anne of Cleves, we are told, wore such a wreath at her wedding. A Rosemary branch, richly gilded and tied with silken ribands of all colours, was also presented to wedding guests, as a symbol of love and loyalty. Together with an orange stuck with cloves it was given as a New Year’s gift - allusions to this custom are to be found in Ben Jonson’s plays.

Miss Anne Pratt (Flowers and their Associations) says:
‘But it was not among the herbalists and apothecaries merely that Rosemary had its reputation for peculiar virtues. The celebrated Doctor of Divinity, Roger Hacket, did not disdain to expatiate on its excellencies in the pulpit. In a sermon which he entitles “A Marriage Present,” which was published in 1607, he says: “Speaking of the powers of rosemary, it overtoppeth all the flowers in the garden, boasting man’s rule. It helpeth the brain, strengtheneth the memorie, and is very medicinable for the head. Another property of the rosemary is, it affects the heart. Let this rosmarinus, this flower of men ensigne of your wisdom, love and loyaltie, be carried not only in your hands, but in your hearts and heads.” ‘
Sir Thomas More writes:
‘As for Rosmarine, I lett it runne all over my garden walls, not onlie because my bees love it, but because it is the herb sacred to remembrance, and, therefore, to friendship; whence a sprig of it hath a dumb language that maketh it the chosen emblem of our funeral wakes and in our buriall grounds.’
In early times, Rosemary was freely cultivated in kitchen gardens and came to represent the dominant influence of the house mistress ‘Where Rosemary flourished, the woman ruled.’
The Treasury of Botany says:
‘There is a vulgar belief in Gloucestershire and other counties, that Rosemary will not grow well unless where the mistress is “master”; and so touchy are some of the lords of creation upon this point, that we have more than once had reason to suspect them of privately injuring a growing rosemary in order to destroy this evidence of their want of authority.’
Rosemary was one of the cordial herbs used to flavour ale and wine. It was also used in Christmas decoration.
‘Down with the rosemary and so,
Down with the baies and mistletoe,
Down with the holly, ivie all
Wherewith ye deck the Christmas Hall.’
-—HERRICK.
In place of more costly incense, the ancients used Rosemary in their religious ceremonies. An old French name for it was Incensier.
The Spaniards revere it as one of the bushes that gave shelter to the Virgin Mary in the flight into Egypt and call it Romero, the Pilgrim’s Flower. Both in Spain and Italy, it has been considered a safeguard from witches and evil influences generally. The Sicilians believe that young fairies, taking the form of snakes, lie amongst the branches.

It was an old custom to burn Rosemary in sick chambers, and in French hospitals it is customary to burn Rosemary with Juniper berries to purify the air and prevent infection. Like Rue, it was placed in the dock of courts of justice, as a preventative from the contagion of gaol-fever. A sprig of Rosemary was carried in the hand at funerals, being distributed to the mourners before they left the house, to be cast on to the coffin when it had been lowered into the grave. In many parts of Wales it is still a custom.

One old legend compares the growth of the plant with the height of the Saviour and declares that after thirty-three years it increases in breadth, but never in height.

There is a tradition that Queen Philippa’s mother (Countess of Hainault) sent the first plants of Rosemary to England, and in a copy of an old manuscript in the library of Trinity College, Cambridge, the translator, ‘danyel bain,’ says that Rosemary was unknown in England until this Countess sent some to her daughter.

Miss Rohde gives the following quotation from Banckes’ Herbal:
‘Take the flowers thereof and make powder thereof and binde it to thy right arme in a linnen cloath and it shale make theee light and merrie.

‘Take the flowers and put them in thy chest among thy clothes or among thy Bookes and Mothes shall not destroy them.

‘Boyle the leaves in white wine and washe thy face therewith and thy browes, and thou shalt have a faire face.

‘Also put the leaves under thy bedde and thou shalt be delivered of all evill dreames.

‘Take the leaves and put them into wine and it shall keep the wine from all sourness and evill savours, and if thou wilt sell thy wine thou shalt have goode speede.

‘Also if thou be feeble boyle the leaves in cleane water and washe thyself and thou shalt wax shiny.

‘Also if thou have lost appetite of eating boyle well these leaves in cleane water and when the water is colde put thereunto as much of white wine and then make sops, eat them thereof wel and thou shalt restore thy appetite againe.

‘If thy legges be blowen with gowte, boyle the leaves in water and binde them in a linnen cloath and winde it about thy legges and it shall do thee much good.

‘If thou have a cough drink the water of the leaves boyld in white wine and ye shall be whole.

‘Take the Timber thereof and burn it to coales and make powder thereof and rubbe thy teeth thereof and it shall keep thy teeth from all evils. Smell it oft and it shall keep thee youngly.

‘Also if a man have lost his smellyng of the ayre that he may not draw his breath, make a fire of the wood, and bake his bread therewith, eate it and it shall keepe him well.

‘Make thee a box of the wood of rosemary and smell to it and it shall preserve thy youth.’
From the Grete Herbal:
‘ROSEMARY. - For weyknesse of ye brayne. Against weyknesse of the brayne and coldenesse thereof, sethe rosemaria in wyne and lete the pacyent receye the smoke at his nose and keep his heed warme.’
[Top]
-—Parts Used-—The oil of Rosemary, distilled from the flowering tops, as directedin the British Pharmacopceia, is a superior oil to that obtained from the stem and leaves, but nearly all the commercial oil is distilled from the stem and leaves of the wild plant before it is in flower. (Rosemary is one of the plants like lavender which grows better in England than anywhere, else, and English oil of Rosemary, though it is infinitely superior to what of other countries, is hardly found in commerce to-day. The bulk of the commercial oil comes from France, Dalamatia, Spain and Japan. - EDITOR)

The upper portions of the shoots are taken, with the leaves on and the leaves are stripped off the portions of the shoots that are very wooden.

-—Constituents-—The plant contains some tannic acid, together with a resin and a bitter principle and a volatile oil. The chief constituents of the oil are Borneol, bornyl acetate and other esters, a special camphor similar to that possessed by the myrtle, cineol, pinene and camphene. It is colourless, with the odour of Rosemary and a warm camphoraceous taste. The chief adulterants of oil of Rosemary are oil of turpentine and petroleum. Rosemary yields its virtues partly to water and entirely to rectified spirits of wine.

From 100 lb. of the flowering tops, 8 OZ. of the oil are usually obtained.

[Top]

-—Medicinal Action and Uses-—Tonic, astringent, diaphoretic, stimulant. Oil of Rosemary has the carminative properties of other volatile oils and is an excellent stomachic and nervine, curing many cases of headache.

It is employed principally, externally, as spiritus Rosmarini, in hair-lotions, for its odour and effect in stimulating the hair-bulbs to renewed activity and preventing premature baldness. An infusion of the dried plant (both leaves and flowers) combined with borax and used when cold, makes one of the best hairwashes known. It forms an effectual remedy for the prevention of scurf and dandruff.

The oil is also used externally as a rubefacient and is added to liniments as a fragrant stimulant. Hungary water, for outward application to renovate the vitality of paralysed limbs, was first invented for a Queen of Hungary, who was said to have been completely cured by its continued use. It was prepared by putting 1 1/2 lb. of fresh Rosemary tops in full flower into 1 gallon of spirits of wine, this was allowed to stand for four days and then distilled. Hungary water was also considered very efficacious against gout in the hands and feet, being rubbed into them vigorously.

A formula dated 1235, said to be in the handwriting of Elizabeth, Queen of Hungary, is said to be preserved in Vienna.

Rosemary Wine when taken in small quantities acts as a quieting cordial to a weak heart subject to palpitation, and relieves accompanying dropsy by stimulating the kidneys. It is made by chopping up sprigs of green Rosemary and pouring on them white wine, which is strained off after a few days and is then ready for use. By stimulating the brain and nervous system, it is a good remedy for headaches caused by feeble circulation.

The young tops, leaves and flowers can be made into an infusion, called Rosemary Tea, which, taken warm, is a good remedy for removing headache, colic, colds and nervous diseases, care being taken to prevent the escape of steam during its preparation. It will relieve nervous depression. A conserve, made by beating up the freshly gathered tops with three times their weight of sugar, is said to have the same effect.

A spirit of Rosemary may be used, in doses of 30 drops in water or on sugar, as an antispasmodic.

Rosemary and Coltsfoot leaves are considered good when rubbed together and smoked for asthma and other affections of the throat and lungs.

Rosemary is also one of the ingredients used in the preparation of Eau-de-Cologne.

-—Preparations-—Oil, 1/2 to 3 drops. Spirit, B.P., 5 to 20 drops.

http://groups.yahoo.com/group/Back-2-OldWays/files/Medieval%20Info/


7,297 posted on 11/28/2008 11:54:10 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: TenthAmendmentChampion
http://www.calraisins.org/recipes/chefs/

Golden Raisin Peach Tart

by: Chef Geoff Southwick

Free-form tarts filled with golden peaches and California raisins.

INGREDIENTS

1 tablespoon brown sugar
1 tablespoon butter
6 fresh ripe peaches, sliced
1 cup California golden raisins
Pinch of orange zest
1/2 cup shortening
1/2 teaspoon salt
1-1/3 cups all-purpose flour, sifted
3 to 4 tablespoons ice water, divided
Granulated sugar
PROCEDURE

Cook brown sugar and butter together in saucepan. When sugar is dissolved and mixture is bubbling, add peaches, raisins and orange zest. Cook until peaches are softened, about 2 to 3 minutes. Set aside to cool.

For pie crust, measure shortening, salt and flour into food processor and pulse a few times, being careful not to over mix. Turn onto cutting board and make a well in center. Add 3 tablespoons ice water and knead gently until just incorporated. Shape dough into a long roll and flatten with palm of hand. Wrap in plastic wrap and chill thoroughly. Divide into 6 pieces and roll each into a 6-inch round. Divide and spoon filling onto center of rounds and braid edges of dough. Sprinkle with sugar. Bake 10 to 12 minutes at 350°F until golden. Serve warm; just as is with whipped cream or ice cream on top, or with heavy cream to pour over.

Yields: Makes 6 individual tarts
Serves: 5

Nutrition Facts (per serving)
Calories 400 (42% from fat); Total Fat 19g (sat 6g, mono 8g, poly 5g); Cholesterol 5mg; Protein 4g; Carbohydrates 56g; Fiber 4g; Iron 2mg; Sodium 220mg; Calcium 27mg;

Visit www.loveyourraisins.com/recipes/ for More Raisin Recipes href="http://www.calraisins.org/recipes/recipe.cfm?id=626


Catalina Salad with “Plumped” California Golden Raisins, Mandarin Oranges, Caramelized Pecans, Queso Fresco and Prickly Pear-Habañero Vinaigrette
by: Chef Antonio Rodriguez «

Hot South of the Border flavors contrast with sweet raisins and pecans.
INGREDIENTS
Prickly Pear-Habañero Vinaigrette
1 dry habañero pepper
3/4 cup red wine vinegar
3 tablespoons prickly pear syrup
1/4 cup prickly pear jelly*
1 medium shallot, chopped
2 cups salad oil
Salt and pepper
Caramelized Pecans
1 egg white, lightly whipped
1/2 cup brown sugar
2 cups pecan halves
Salad
5 ounces (about 2 cups) mixed baby field greens
1/4 cup “plumped” California golden raisins**
1 cup canned mandarin oranges, drained
1/4 cup Caramelized Pecans (recipe above)
2 Roma tomatoes, each cut into 4 wedges
1/4 cup crumbled queso fresco cheese
1/2 cup Prickly Pear-Habañero Vinaigrette (recipe above)
2 cups fried julienne tricolored corn tortilla strips
PROCEDURE
For vinaigrette, combine chile with water to cover in small saucepan; heat to boiling and allow to stand for 5 minutes. Drain habañero pepper and combine with vinegar, syrup, jelly and shallot in blender container. With blender running, add oil very slowly until emulsified. Adjust seasonings with salt and pepper to taste.
For caramelized pecans, combine egg white and brown sugar in small bowl and whisk lightly. Add pecans and toss until well mixed. Turn mixture onto a baking sheet and bake in a 350°F oven for about 10 minutes or until lightly browned, tossing at least once with a spatula or spoon to brown evenly.
For salad, divide baby greens into equal portions and arrange on 4 individual triangle-shaped plates. Arrange raisins, orange segments, pecans and 2 wedges of tomato on a corner of each plate. Sprinkle with cheese; drizzle with vinaigrette and garnish with tortilla strips.
Chef's Note : Use more jelly for a sweeter sauce and add a pinch of cayenne, cumin and chili powder for that unique Southwestern flavor.
To plump raisins, combine enough of a mixture of equal parts apple juice and white port to cover and allow to stand for at least 1 hour.
Serves: 4

Nutrition Facts (per serving)
Calories 450 (62% from fat); Total Fat 32g (sat 3g, mono 17g, poly 8g);
Cholesterol 5mg; Protein 6g; Carbohydrates 39g; Fiber 3g; Iron 1mg; Sodium 65mg; Calcium 84mg;


Pulled Pork with Raisin Corn Bread
by: Chef Jason Rogers «

This saucy mixture on raisin corn bread definitely is not finger food.
INGREDIENTS
Pulled Pork
1 boneless Boston butt or shoulder blade roast, about 4 pounds
1 tablespoon cumin seed
2 teaspoons crushed red pepper flakes
1 teaspoon coriander
1 tablespoon cracked black pepper
Salt, to taste
3 cups California raisins
1 cup red wine vinegar
3 cups red wine
1/4 cup brown sugar
2 white onions, cut in matchstick-size pieces (julienne)
Raisin Corn Bread
1-1/4 cups stone ground cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 cup California raisins
2 large eggs
2/3 cup milk
2/3 cup buttermilk
3 tablespoons warm, melted butter
PROCEDURE
Pulled Pork
Preheat oven to 350°F. Rub pork with spices, pepper and salt. In a roasting pan, brown meat on all sides over high heat.
Put raisins, vinegar, wine and brown sugar in a blender and blend until smooth. Use this mixture to deglaze pan used for browning meat. Add onions; cover and place in oven. Bake for 2 1/2 hours or until meat can be broken or shredded with a fork.
Raisin Corn Bread
Preheat oven to 425°F. Combine dry ingredients and wet ingredients in seperate mixing bowls; mix well. Add wet ingredients to dry and stir until moistened. Pour batter into prepared 9 x 9 x 2-inch pan and bake for 20 to 25 minutes at 425°F.
Slice corn bread and serve with pulled pork.

Chef's Note : To make delicious sandwiches, cut cornbread into 3-inch squares and split horizontally. Spread cut surfaces with 1/4 cup softened butter, divided. Heat a 12-inch sautépan over medium heat and toast buttered surfaces in batches until golden brown. Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork. Then, top with top piece of corn bread, toasted side down. Repeat with remaining corn bread, reserving any remaining pork for another use.
Serves: 10

Nutrition Facts (per serving)
Calories 750 (29% from fat); Total Fat 24g (sat 9g, mono 10g, poly 2g);
Cholesterol 215mg; Protein 55g; Carbohydrates 68g; Fiber 5g; Iron 7mg; Sodium 430mg; Calcium 94mg;



7,298 posted on 11/29/2008 12:22:32 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
[ Post Reply | Private Reply | To 7294 | View Replies]

To: nw_arizona_granny
Granny, she probably knows this, but she could self-publish through Lulu.com, or actually through Amazon.com. If her book was published by a separate company, she could try iUniverse.com.

I thought about this for my books but I want to be published by a company that pays royalties. I hope you are feeling well tonight!

7,299 posted on 11/29/2008 12:26:18 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
[ Post Reply | Private Reply | To 7286 | View Replies]

To: nw_arizona_granny

Another historical writer resource.


7,300 posted on 11/29/2008 12:27:50 AM PST by TenthAmendmentChampion (The best thread on FreeRepublic is here: http://www.freerepublic.com/focus/chat/1990507/posts)
[ Post Reply | Private Reply | To 7288 | View Replies]


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