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 ...
http://groups.yahoo.com/group/FSRecipes/message/213
Fruit Cobbler
Filling:
2 cups fruit
1 cup sugar
2 T. butter
2 T. corn starch
1/4 tsp. nutmeg
Batter:
1 cup flour
2 T. sugar
1 1/2 tsp. baking powder
1/4 ts. salt
1/4 c. shortening
1 egg
1/3 C. milk
Combine the filling ingredients and put in a square baking pan. Mix the dry
ingredients for the batter. Cut in the shortening. Add milk and egg and blend.
Drop by spoonfuls onto the fruit filling. Bake 20-30
minutes at 400 F.
Source: Jill Hansen The New Cookin with Home Storage.
http://groups.yahoo.com/group/FSRecipes/message/211
Rice and Vegetable Casserole
2 cups uncooked rice
3 cups chopped vegetables (Use any kind — fresh or frozen. It’s good
to include some onions.)
1/2 cup shredded cheese
basil, oregano, pepper or whatever herbs or spices go with your
vegetables
1 small can condensed cream soup (cream of mushroom, broccoli or
whatever)
Bring 4 cups of water to a boil and add rice. Cover and simmer until
rice is cooked (about 30 minutes). If you want, you can use some extra
water and add dried lentils (maybe 1 cup more water and 1/2 cup
lentils).
Chop up the vegetables and steam them.
Mix all ingredients in a bowl and pour into a casserole dish. Put a
little shredded cheese on top. Bake at 350 for about 20 minutes or
until warmed through.
Makes 6 servings. Prep time: 1 hour (It’s really easy to make — it
just takes some time to cook.)
You can pretty much put any vegetables and cheese you’ve got into this
recipe — no need for an extra shopping trip.
From Rensselear Magazine
http://www.rpi.edu/dept/NewsComm/Magazine/index.html
http://www.rpi.edu/dept/environ/pubs/enviRenss/INCOMING/recipe%20book/
Cookbook available in .doc format from the files section of FSRecipes
Email Group:
http://groups.yahoo.com/group/FSRecipes/files/
File Info:
Filename: Recipes.doc
Miscellaneous Recipes (Rensslear Magazine)
http://www.rpi.edu/dept/environ/pubs/enviRenss/INCOMING/recipe%20book/
14 pages
File Size: 40 KB
http://groups.yahoo.com/group/FSRecipes/message/210
This is a bean salad that I have enjoyed .
1 cup Kidney Beans, cooked or canned
1 cup Black Beans
1 cup Chick Peas (garbonzo beans)
1 Green bell pepper
1 Red bell pepper, chopped
1 Yellow bell pepper, chopped
1 Med. size red onion, chopped
Combine all of these ingredients and set aside.
Dressing
1/4 cup olive oil
1/4 cup cider vinegar
1 large clove, garlic , minced
2 tblsp. honey
1 tblsp lemon juice
1 tblsp. dijon mustard
1/2 tsp dry mustard
Combine all with whisk and pour over bean salad.
salt and pepper to taste.
You can play around with the dressing, add or reduce ingredients
according to your own taste.
Enjoy, and it taste much better the second day.
Susan
http://groups.yahoo.com/group/FSRecipes/message/208
Swedish Ginger Cookies (Pepparkakor)
1/2 C. Molasses
1/2 C. Butter
2 1/2 C. Sifted all-purpose flour
1/4 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 C. Sugar
1 Egg, well-beaten
1/4 tsp. Salt
1/2 tsp. Ginger
1. Heat molasses in small saucepan to boiling point. The boil 1
minute. Add sugar and butter and stir until butter is melted. Cool.
Beat in egg. Sift together flour, salt, soda and spices.
2. Add to first mixture and mix thoroughly. Cover bowl tightly and
chill overnight.
3. Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin.
4. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8
minutes.
Note: The dough may be shaped into a roll and wrapped in waxed paper.
Chill thoroughly overnight or longer.
Slice thin and bake in moderate oven (350). These should be stored in an
air-tight container - allow flavor to “ripen”.
Yield: 10 dozen cookies.
From The Linneas of Texas Swedish Recipe Book in .doc format.
http://www.phaenom.com/linneas/
http://www.phaenom.com/linneas/internetrecipes.doc
Cookbook available in .doc format from the files section of FSRecipes
Email Group:
http://groups.yahoo.com/group/FSRecipes/files/
File Info:
Filename: SwedishRecipes.doc
Swedish Recipe Book
From The Linneas of Texas (Women of Swedish Heritage)
http://www.phaenom.com/linneas/
60 pages
File Size: 313 KB
http://groups.yahoo.com/group/FSRecipes/message/205
Rolled Oats Griddle Cakes
2 cups rolled oats
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tbs hot water
1 tsp baking powder
2 1/2 cups buttermilk
2 eggs, beaten
2 tbs margarine, melted
1 cup sugar
Soak oats in buttermilk overnight. Then add rest of ingredients and
stir well. Cook batter as pancakes.
From The Geezer Cookbook
U.S. Scouting Service Project Clipart and File Library
http://clipart.usscouts.org/scoutdoc.asp
Cookbook available in .doc and .pdf format from the files section of
FSRecipes Email Group:
http://groups.yahoo.com/group/FSRecipes/files/
File Info:
Filename: GEEZERCB.doc
The Geezer Cookbook
U.S. Scouting Service
http://clipart.usscouts.org/scoutdoc.asp
133 pages
File Size: 323 KB
http://www.alanskitchen.com/DESSERTS/Cakes/Almond-Poppy_Seed_Pound_Cake.htm
Almond-Poppy Seed Pound Cake
Cake Recipes from AlansKitchen.comMakes 12 servings
Instead of fat and calories, all this pound cake recipes needs is a simple dusting of powdered sugar.
Ingredients
* 3 - cups Original Bisquick® mix
* 1-1/2 - cups granulated sugar
* 1 - cup sour cream
* 3/4 - cup butter, softened
* 1/2 - cup all-purpose flour
* 1/4 - cup poppy seed
* 1 - teaspoon almond extract
* 1/8 - teaspoon salt
* 6 - eggs
* Powdered sugar, optional
Directions
Preheat oven to 350ºF. Grease bottom and side of 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches, with shortening and lightly flour.
1. In a large bowl, add Bisquick, granulated sugar, sour cream, butter, flour, poppy seed, almond extract, salt, and eggs.
2. With an electric mixer on low speed, beat for 30 seconds.
3. Make sure to scrape bowl often.
4. Set speed to medium and beat for 4 minutes.
5. Again, make sure to scrape bowl often.
6. Pour batter into pan.
7. Bake for 50 to 55 minutes or until toothpick inserted near center comes out clean.
8. Cool 15 minutes.
9. Turn pan upside down onto wire rack or heatproof serving plate and remove pan.
10. Cool completely, about 1 hour.
11. Sprinkle with powdered sugar.
High Altitude (above 3500 ft): use 3-1/4 cups Bisquick, 1-1/4 cups granulated sugar and 1/2-cup butter.
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/Texas_Applesauce_Cupcakes.htm
Texas Applesauce Cupcakes
Cowboy Cooking Recipes from AlansKitchen.comMakes 18 cupcakes
Ingredients
* 1/2 - cup butter or margarine, soft
* 3/4 - cup sugar
* 2 - eggs, lightly beaten
* 1-2/2 - cups all-purpose flour
* 2 - teaspoons baking powder
* 1/4 - teaspoon baking soda
* 1/4 - teaspoon salt
* 1-1/2 - teaspoons ground cinnamon
* 1/2 - teaspoon ground cloves
* 1 - cup applesauce
* 1 - cup currants
Directions
Preheat oven to 350°F. Line muffin cups with paper or grease.
1. In a large mixing bowl, beat butter and sugar until light.
2. Beat in eggs.
3. Sift together flour, baking powder, baking soda, salt, cinnamon, and cloves.
4. Add into your egg mixture.
5. Alternate your applesauce. You want to beat after each addition.
6. Stir in currants.
7. Now, you want to spoon batter into muffin cups.
8. Only fill 2/3’s full.
9. Bake for 20 minutes or until center spring back when lightly pressed.
10. Cook in pan for 5 minutes before you remove to a rack to completely cooled.
http://www.alanskitchen.com/Cowboy/Recipes/Poultry/New-Mexico_Chicken.htm
New Mexico Chicken
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Ingredients
* 1 - teaspoon salt
* 1 - teaspoon pepper
* 1/4 - teaspoon thyme
* 1/4 - teaspoon mace
* 1 - fryer chicken (3 pounds) cut up
* 1 - cup flour
* 1/2 - cup olive oil
* 1 - onion, chopped
* 1 - garlic clove, minced
* 1-1/2 - teaspoons New Mexico chili powder
* 1/2 - cup chicken broth
* 1 - cup dry white wine
Directions
Preheat oven to 350° F.
1. In a small mixing bowl, add salt, pepper, thyme and mace.
2. Mix and sprinkle over chicken parts.
3. Dredge chick in flour and in a heavy skillet, brown on all sides in oil.
4. Place in a casserole dish.
5. In the skillet, add onion, garlic and chili powder and sauté for 5 minutes. Stir in the broth and wine and cook 5 minutes.
6. Pour over chicken.
7. Bake for 40 minutes or until tender.
http://www.alanskitchen.com/VEGETABLES/baked_beans.htm
Baked Beans w/Green Chiles
Side Dish Recipes from AlansKitchen.comMakes 8 servings
Ingredients
*
1-1/2 - cups dried navy beans
*
1/2 - cup pinto beans
*
6 - bacon slices, diced
*
1 - medium onion, sliced
*
1/4 - cup brown sugar (packed)
*
3 - tablespoons molasses
*
1 - teaspoon salt
*
1-1/2 - teaspoon prepared mustard
*
1/8 - teaspoon pepper
*
3 - green chiles, roasted and diced
Directions
Preheat oven to 300° F.
1.
Use your favorite method to tenderize beans or according to package instruction. Drain beans and keep the liquid.
2.
In a large skillet, brown bacon until crisp. Remove bacon and remove all but a tablespoon of grease.
3.
Sauté onions in skillet.
4.
In a 2-quart un-greased casserole dish, add beans, onions and bacon.
5.
Stir in the brown sugar, molasses, salt, prepared mustard, pepper, chiles and 1 cup of the reserved liquid. Then add the remaining reserved liquid or water to almost cover ingredients.
6.
Cover and bake 3-1/2 to 4 hours. Remove cover for the last 30 minutes of baking. If beans look dry during baking, stir.
Picnicking & Tailgating
This is a day or two ahead recipe. You can have the recipe either cold or warm. If you want it cold just spoon into a large plastic container, cover, and put into ice chest.
For a warm dish, heat (on stove or in microwave) and pour into a hot thermal container. When you get to the picnic or tailgate site, just let your guest dig in and enjoy.
http://www.alanskitchen.com/SANDWICH/Cheese/B-D-Nasty.htm
The B.D. Nasty Sandwich
Submitted: Michael Q.
Makes 1 Serving
Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Recipe Ideas
Don’t let the name fool you. The B.D. Nasty offers a little something for everyone. It’s great as a grilled cheese variation and kid’s will love it!
Popular amongst college kids and young professionals in Upstate New York, the B.D. Nasty is a hearty sandwich made with white bread, a piece of cheese, bacon bits, iceberg lettuce, and a blend of ketchup (catsup), mustard, and black pepper.
It’s quick and easy and those that eat it will rave about the taste and want another one! Makes a great double-decker as well.
Prep Time: 10 minutes
Cook Time: 1 minute
Ready In: 11 minutes
Ingredients
* White Bread (Your Choice)
* American Cheese
* Bacon Bits
* Iceberg Lettuce
* Blend of:
* Mustard
* Ketchup (Catsup)
* Black Pepper
Preparation
1. Lay down a healthy layer of ketchup on one piece of bread and another healthy layer of mustard to the other piece.
2. Top the layers with a piece of cheese so that the mustard and ketchup overflow the sides when combined.
3. Add the black pepper to the other slice so it gets stuck.
4. Drizzle copious amounts of bacon bits all over the bread to cover the area.
5. Place a good portion of iceberg lettuce on the cheese.
6. Finish off the sandwich by combining the two pieces of bread.
7. Eat it as is or throw it in the toaster for a little while to melt or grill it in a pan.
8. Enjoy!
http://www.blogcatalog.com/topic/survival+preparedness/
Wow, look at this — if you want to learn about disaster preparedness while you are driving, biking or running, check out this podcast catalog. Individual episodes of podcasts about survival techniques. Some sample episodes descriptions follow the overview.
http://www.thesurvivalpodcast.com
The Survival Podcast is a daily blog/podcast that discusses the current state of the global and U.S. economy and what individuals can do cope with and prepare for uncertain times. We cover everything from peak oil threats, to gardening and homesteading to political discussions and even some wilderness survival skills.
Recent Posts
Episode-108- Considering Unconventional Options for Bugging Out
Posted on Thursday December 11th, 2008 at 11:36 in bug out location, lifestyle planning, real estate, survival preparedness
Today’s show is about considering your options for BOL (bug out location) but not in the typically thought of sense in the survivalist world. Today’s show discusses… How a “bug out location” or just a rural homestead ...
Episode-107- User Feed Back for Dec. 10th 2008
Posted on Wednesday December 10th, 2008 at 10:39 in feedback, food supply, Government, military, politics, survival preparedness
Today’s show is a bit of a change up with some feed back responses to emails, blog comments and forum posts from our listeners. Tune in today to hear… Yes Jack Screwed up and gave out two different contest code words (don’t worry I...
Episode-106- A Call to Arms, Time for a Revolution
Posted on Tuesday December 9th, 2008 at 10:44 in change, freedom, politics, revolt, revolution, survival preparedness
Yep you read the headline right it is time to take back our nation through a real honest to God revolution. Hold on there though folks, put “old Betsy” back into the rifle rack and put down the torches and pitch forks, this will be a d...
Episode-105- Get Ready a Cold Winter is Coming
Posted on Friday December 5th, 2008 at 10:43 in economic recession, survival planning, survival preparedness
Building a bit on yesterdays show I figured I would continue to evaluate some to the comming threats and tie it to some of the actions every American family should be taking right now. Tune in today to hear… Please vote for our Slogan for the ...
Episode-104- A look around the nation and the world
Posted on Thursday December 4th, 2008 at 11:06 in bail out, congress, credit, Economy, military, survival preparedness, threats
Since we haven’t really looked around at current events much lately I figured we should pull back a bit and assess some of the current threats and indicators. Tune in today to hear… The US will be out of Iraq by 2011, Bush did it but Oba...
http://www.alanskitchen.com/DESSERTS/Cakes/Tips/Checklist.htm
Cake Baking Checklist
When your cake does not turn out as you expected, refer to the checklist to figure out why.
If your homemade cake has a coarse texture, check for these problems:
You may have used too much baking soda or baking powder.
You may have not used enough liquid.
If the recipe calls for creaming butter and sugar, or beating until light and fluffy, it takes about three to four minutes of beating. The butter and sugar may not have been beaten together long enough.
The oven temperature was too low.
If homemade cake is too dry, check for these problems:
You may have used too much flour or leavening (baking soda/baking powder).
You may have used not enough shortening or sugar.
The cake was over-baked - the oven temperature was too high and/or the baking time was too long.
If your home-baked cake fell (the center of the cake sinks), check for these problems:
You under-baked the cake because you set the oven temperature too low and/or the baking time too short.
You over or under measured the liquid.
You used too small a pan and the batter was too deep.
You moved or jarred the cake before adequately baked.
You used old or expired baking powder.
You inserted a wooden pick or cake tester into the cake before it was suitably set.
If your home-baked cake has low volume or is too flat, check for these problems:
You over- or under-measured the liquid.
You under-mixed or extremely over-mixed the batter.
You used too large a pan.
You set the oven temperature too low or too high.
If your home-baked cake has a peaked center, check for these problems:
You over mixed the batter.
You set the oven temperature too hot.
If your home-baked cake shrinks excessively around the edges, check for these problems:
You greased the baking pans too heavily.
You placed the baking pans too close together in the oven.
There was not enough batter in the baking pan.
You over mixed the batter.
There was not enough liquid in the batter.
You over-baked the cake either too long a time or at too high a temperature.
If your home-baked cake is soggy, check for these problems:
You moved or jarred the cake before sufficiently baked.
The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
You used old or expired baking powder.
If your home-baked cake has a spotted crust, the batter was probably under-mixed:
If your home-baked cake has a sticky top crust, check for these problems:
You store the cake while still warm.
You measured too much liquid.
The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
The air humidity was too high.
If your home-baked cake has tunnels throughout the layer, check for these problems:
The oven temperature was too high.
The batter was under-mixed or extremely over-mixed.
If your home-baked cake has uneven browning, check for these problems:
The oven had an uneven heat circulation.
In the oven, you placed the baking pans too close together.
If your home-baked cake has uneven layers, the following problems may have occurred:
Check to make sure the oven rack is level.
Check to see if your cake pans are not warped or bent.
http://www.alanskitchen.com/DESSERTS/Cakes/Tips/Default.htm
Cake Baking Tips & Techniques
Bakeware: For your recipe, be sure to use the pan size called for. To check the pan’s width, measure the top from inside edge to inside edge.
For cake baking, use shiny metal pans. They reflect the heat and produce a tender, lighter-colored crust.
Dark nonstick baking pans or glass baking dishes requires caution. Always read and follow the manufacturer’s directions. These pans absorb more heat. Because of this, it is best to reduce baking temperature by 25° F.
Before Baking: Grease and/or flour pans as directed in recipes for butter-type cakes. Unless directed in the recipe, do not grease pans for angel, sponge and chiffon cakes.
You want to fill cake pans no more than half full. This allows for rising during baking.
Baking; Unless the recipe states differently, always bake cakes with the oven rack placed in the center of the oven. Bake only on one rack.
Cooling: You want to cool your cakes completely on wire racks. For round cakes, allow them to cool in their pans 10 minutes, then loosen and remove from pans to wire racks. Rectangular cakes (often in 13x9-inch baking pans), you can cool them totally in the pan or cooled them 10 minutes in the pan and then removed to a wire rack to cool completely.
Frosting: You want to frost your cakes after they are completely cooled. If not, your frosting will melt or slide off the cake.
Storage: You want to cool any unfrosted cakes completely before storing. If not, they become sticky on the surface.
Us a cake saver or large inverted bowl to store cakes with creamy frostings.
Store in the refrigerator cakes with whipped cream toppings, cream fillings or cream cheese frostings.
Cutting Us a sharp, long, thin knife to cut butter-type cakes.
Us a long, serrated knife or electric knife to cut angel food, chiffon and pound cakes.
Make a Cake Recipe into Cupcakes: If your recipe does not have specific instructions, know that you can make most cake recipes into cupcakes. Use the following guidelines.
You want to line cupcake pans with paper baking cups. Then fill cups 1/2 to 3/4 full with cake batter.
Bake cupcakes at 375° F. for 16 to 20 minutes.
Allow the cupcakes to cool completely before frosting.
Figure you will yield of about 1-1/2 to 2 dozen cupcakes from a recipe calling for about 2-1/4 cups of flour.
http://www.peakoilandhumanity.com/Further_reading_folder/what_an_economic_decline_looks_like.htm
What an Economic Collapse Looks Like:
How to be a survivalist in an economic decline
This is a post found in the Peak Oil News and Message Boards: Forums on October 25, 2005
It is a review of survivalist preparations one can make, based on the real-life situation in Argentina.
The author provides advice for personal and family survival in a situation of severe economic and social collapse and chaos. We can easily make preparations for a recession both as individuals and as a society, but when violence starts to erupt, then it is a question of individual survival and then societal choices are no longer possible.
I’d like to acknowledge the author, but unfortunately, we don’t have his/her identity.
If you wonder what SHTF refers to, it is a slang expression meaning ‘when the excrement his the ventilator blades’, meaning a very unfavourable outcome.
Posted: Tue Oct 25, 2005 10:26 pm Post subject: What an economic collapse looks like
Very interesting account of life after SHTF in Argentina. Particularly note the law and order problems. I’d like to preempt Europeans who will inevitably claim that guns don’t exist in Europe by saying that guns may not be available TO YOU but they will always be available to CRIMINALS.
BEGINS:
My brother visited Argentina a few weeks ago. He’s been living in Spain for a few years now.
Within the first week, he got sick, some kind of strong flu, even though climate isn’t that cold and he took care of himself.
Without a doubt he got sick because there are lots of new viruses in my country that can’t be found in 1st world countries.
The misery and famine lead us to a situation where, even though you have food, shelter and health care, most of others don’t, and therefore they get sick and spread the diseases all over the region.
What got me started on this post is the fact that I actually saw this coming, and posted on the subject here at Frugal’s, months before the new viruses spread over the country and the news started talking about this new, health emergency, which proves that talking, thinking and sharing ideas with like minded people (you guys), does help to see things coming and prepare for them with enough time.
So I started thinking about several issues, what I learned (either the hard way or thanks to this forum) after all these years of living in a collapsed country that is trying to get out an economical disaster and everything that comes along with it.
Though my English is limited, I hope I’m able to transmit the main ideas and concepts, giving you a better image of what you may have to deal with some day, if the economy collapses in your country.
Here is what I have so far:
URBAN OR COUNTRY?
Someone once asked me how did those that live in the country fare. If they were better off than city dwellers.
As always there are no simple answers. Wish I could say country good, city bad, but I can’t. Because if I have to be completely honest, and I intend to be so, there are some issues that have to be analyzed, specially security.
Of course that those that live in the country and have some land and animals were better prepared food-wise. No need to have several acres full of crops. A few fruit trees, some animals, such as chickens, cows and rabbits, and a small orchard was enough to be light years ahead of those in the cities.
Chickens, eggs and rabbits would provide the proteins, a cow or two for milk and cheese, some vegetables and fruit plants covered the vegetable diet, and some eggs or a rabbit could be traded for flower to make bread and pasta or sugar and salt.
Of course that there are exceptions.
For example, some provinces up north have desert climate, and it almost never rains. It is almost impossible to live of the land, and animals require food and water you have to buy. Those guys had it bad, no wonder the northern provinces suffer the most in my country.
Those that live in cities, well they have to manage as they can. Since food prices went up about %200-%300. People would cut expenses wherever they could so they could buy food. Some ate whatever they could, they hunted birds or ate street dogs and cats, others starved.
When it comes to food, cities suck in a crisis.
It is usually the lack of food or the impossibility to acquire it that starts the rioting and looting when TSHTF.
When it comes to security things get even more complicated.
Forget about shooting those that mean you harm from 300 yards away with your MBR. Leave that notion to armchair commandos and 12 year old kids that pretend to be grown ups on the internet.
Some facts:
1)Those that want to harm you/steal from you don’t come with a pirate flag waving over their heads.
2) Neither do they start shooting at you 200 yards away.
3) They won’t come riding loud bikes or dressed with their orange, convict just escaped from prison jump suits, so that you can identify them the better. Nor do they all wear chains around their necks and leather jackets. If I had a dollar for each time a person that got robbed told me “They looked like NORMAL people, dressed better than we are”, honestly, I would have enough money for a nice gun. There are exceptions, but don’t expect them to dress like in the movies.
4)A man with a wife and two or three kids can’t set up a watch. I don’t care if you are SEAL, SWAT or John Freaking Rambo, no 6th sense is going to tell you that there is a guy pointing a gun at your back when you are trying to fix the water pump that just broke, or carrying a big heavy bag of dried beans you bought that morning.
The best alarm system anyone can have in a farm are dogs. But dogs can get killed and poisoned. A friend of mine had all four dogs poisoned on his farm one night, they all died.
After all these years I learned that even though the person that lives out in the country is safer when it comes to small time robberies, that same person is more exposed to extremely violent home robberies. Criminals know that they are isolated and their feeling of invulnerability is boosted. When they assault a country home or farm, they will usually stay there for hours or days torturing the owners. I heard it all: women and children getting raped, people tied to the beds and tortured with electricity, beatings, burned with acetylene torches.
Big cities aren’t much safer for the survivalist that decides to stay in the city. He will have to face express kidnappings, robberies, and pretty much risking getting shot for what’s in his pockets or even his clothes.
So, where to go? The concrete jungle is dangerous and so is living away from it all, on your own.
The solution is to stay away from the cities but in groups, either by living in a small town-community or sub division, or if you have friends or family that think as you do, form your own small community.
Some may think that having neighbors within “shouting” distance means losing your privacy and freedom, but it’s a price that you have to pay if you want to have someone to help you if you ever need it. To those that believe that they will never need help from anyone because they will always have their rifle at hand, checking the horizon with their scope every five minutes and a first aid kit on their back packs at all times. Grow up.
... continues... very sobering.
[So go and experiment]
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/01-25/17_Dessert_Cowboy_Recipe.htm
Peanut Butter and Jelly Sandwich Cookies
Cowboy Cooking Recipes from AlansKitchen.comMakes about 18 cookies
Prep Time: 10 min.
Baking Time: 30 min.
Ingredients:
* 1 - pouch peanut butter cookie mix
* Oil and egg called for on cookie mix pouch
* 1/3 - cup vanilla ready-to-spread frosting
* 2 - Tablespoon peanut butter
* 1/3 - cup favorite jelly, jam or preserves
Directions:
Preheat oven to 375°F.
1. Make cookies as directed on pouch. Allow to cool completely, about 30 minutes.
2. Stir frosting and peanut butter until smooth.
3. For each sandwich cookie, spread generous teaspoonful frosting mixture on bottom of 1 cookie.
4. Spread scant teaspoonful jelly over frosting mixture.
5. Top with another cookie.
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/Will-Roger-Cookies.htm
Will Roger Cookies
Cowboy Cooking Recipes from AlansKitchen.comMakes about 124 cookies.
Ingredients
* 1 - cup butter or margarine
* 1 - cup granulated sugar
* 1 - cup packed brown sugar
* 2 - eggs
* 2 - cups all-purpose flour, sifted
* 2 - teaspoons baking soda
* 1 - teaspoon baking powder
* 1/2 - teaspoon salt
* 2 - cups corn flakes
* 2 - cups quick cooking oats (uncooked)
* 1 - cup shredded coconut
* 1 - cup chopped dates
* 1 - teaspoon vanilla
Directions
Preheat oven to 375°F and grease baking sheets.
1. In a large mixing bowl, beat butter, granulated and brown sugar until creamy.
2. Add eggs and blend.
3. In a large mixing bowl, sift together, flour, baking soda, baking powder, and salt.
4. Add in the corn flakes, and oats.
5. Fold in the dry ingredients.
6. Add dry mixture to sugar mixture.
7. Into sugar and flour mixture, add the coconut, dates, and vanilla and mix well.
8. Using a teaspoon, drop dough onto prepared cookie sheet.
9. Bake 8 to 10 minutes.
10. Allow to cool 1 minute before removing from cooling rack.
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/01-25/06-Jesses_Molasses_Cookies.htm
Jesse’s Molasses Cookies
Cowboy Cooking Recipes from AlansKitchen.comMakes 48 small cookies
Ingredients:
*
1/2 - cup shortening
*
1/2 - cup sugar
*
1 - egg
*
1 - cup dark molasses
*
1 - Tablespoon lemon juice
*
3-1/2 - cup all-purpose flour
*
1 - teaspoon cinnamon
*
3/4 - teaspoon cloves
*
1/2 - teaspoon ginger
*
2 - teaspoon baking soda
*
1/2 - teaspoon salt
*
1/3 - cup boiling water
*
2 - Tablespoon sugar (white or colored)
Directions:
1.
In an electric mixing bowl, cream shortening, sugar, and egg. Add the molasses and lemon juice.
2.
Blend well. Into the cream mixture, sift in the flour, cinnamon, cloves, ginger, baking soda, and salt.
3.
Finally, add the water. Mix well.
4.
Wrap dough in plastic wrap and place in refrigerator. Chill for 1-hour.
Preheat oven to 350° F. and grease cookie sheet.
1.
Using a teaspoon, drop on cookie sheet. Sprinkle with sugar.
2.
Bake 8 to 10 minutes. Cool on wire rack.
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http://www.alanskitchen.com/Cowboy/Recipes/Dessert/Chuck-Wagon-Cookies.htm
Chuck Wagon Cookies
Cowboy Cooking Recipes from AlansKitchen.comMakes about 72 cookies
Ingredients
* 1- cup butter or margarine
* 3/4 - cup brown sugar, packed
* 3/4 - cup granulated sugar
* 2 - eggs
* 1-2/4 cups all-purpose flour
* 2 - cups uncooked oats
* 2 - teaspoons ground cinnamon
* 1 - teaspoon baking soda
* 1/2 - teaspoon salt
* 1 - teaspoon sugar
Directions
Preheat oven to 375°F and grease baking sheets.
1. In a large bowl, beat together the butter, brown sugar and 3/4-cup granulated sugar, until light and fluffy.
2. Add eggs and mix well.
3. In a medium bowl, add flour, oats, and 1-teaspoon ground cinnamon, baking soda, and salt.
4. Now, add the sugar mixture and mix well.
5. Using a teaspoon, drop dough onto prepared baking sheet.
6. In a small bowl, add the remaining teaspoon sugar and 1 - teaspoon cinnamon.
7. Sprinkle lightly over each cookie.
8. Bake 8 to 10 minutes.
9. Allow to cool 1 minutes before placing on cooling rack.
Buckaroo’s Peanut Butter Cookies
Cowboy Cooking Recipes from AlansKitchen.comMakes about 45 cookies
*
1/4 - cup butter, softened
*
1/4 - cup vegetable oil
*
1/2 - cup peanut butter
*
1 - cup brown sugar, packed
*
2 - eggs, lightly beaten
*
1 - teaspoon vanilla
*
1 - cup all-purpose flour
*
1/2 - teaspoon baking soda
*
1/2 - teaspoon baking powder
*
1-1/2 - cup corn flakes
*
3/4 - cup quick oats
*
1/2 - cup coconut, flaked
Directions:
Preheat oven to 350° F. and grease 2 baking sheets.
1.
In a medium-mixing bowl, beat the butter, shortening, peanut butter, and sugar until light and fluffy.
2.
Next, beat in the eggs and vanilla.
3.
Now, sift in the flour, baking soda, and baking powder. Beat cookie dough until smooth, stir in the corn flakes, oatmeal, and coconut.
4.
Using a tablespoon, drop cookies onto the baking sheet.
5.
The cookies should be about an 1-inch apart. With a fork, press down lightly to flatten the dough.
6.
Place in oven and bake 8 minutes or until firm.
7.
Cool on a wire rack.
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/01-25/16_Dessert_Cowboy_Recipe.htm
[My Aunt Moselle, uses lard in her peanut butter cookies, it makes them taste better and crispy.
granny]
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