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

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[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."

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007zix

Baking with a Bread Machine by SAF Yeast

How do I use SAF Yeast in my bread machine? Use SAF Yeast in any bread machine on any cycle. The only time you need to convert quantities is if the recipe calls for Active Dry yeast and you want to use SAF Yeast. Reduce the amount of SAF Yeast by 25%. You can mix the yeast directly in with your dry ingredients.

Can I use SAF Yeast in my regular cycle or can I use it for the rapid cycle? Many bread machine consumers are confused about the rapid cycle on their bread machine. It does not matter what type of yeast you use and what cycle you use it on. The rapid cycle just eliminates one rising cycle from the bread baking process. Rapid Cycle is used when you want to speed up the bread baking proces. SAF Perfect Rise Yeast works perfectly on both regular cycles and rapid cycles.

If using fast acting or quick rise on the basic settings use 1/2 teaspoon per cup of flour.

Fruit juices, beer or purees can be used in place of the liquid called for in a recipe. Measure the liquid ingredients into a glass measuring up. Let your bread cool completely before putting it in a storage bag or container.

Breads with oatmeal tend to stay fresher longer. Oat Bran can be substituted for up to ¼ cup of oatmeal called for in a recipe.

Quick Cook Oats or Old Fashioned Oats work best in the bread machine.

Too much garlic in a recipe can cause the bread not to rise. Add garlic with the liquid to limit any contact with the yeast.

Too much cinnamon in a recipe can cause the bread not to rise. Use only ½ teaspoon per cup of flour in a recipe. Choosing a Bread Machine

Why buy a bread machine? A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you. For those with special dietary needs, it is easy to create special recipes without a lot of time and effort.

What does 2-LB mean? Bread machine loaf size is described in lbs.(pounds). This really refers to pan capacity and loaf size, and does not reflect the finished loaf weight. Scratch recipes refer to cups of flour, and the size equivalent to convert your recipe is

2 cups flour = 1 lb 3 cups flour = 1 1/2 lbs 4 cups flour = 2 lbs

To determine your pan size, fill the pan with water and measure it out in cups. If your pan holds less than 10 cups of water, follow the instructions for 1-lb; for a pan holding 11-13 cups of wate instructions for 1 1/2-lb; for more than 13 cups, follow instructions for 2-lb.

What is the difference between the bread type cycles? The bread machine cycles offer you flexibility to optimize you bread characteristics. Each cycle has a specific time and temperature to maximize dough performance. Typically a whole wheat cycle has a longer rise and bake time. For your specific machine cycles, refer to your owner’s manual.

How do I know which crust color to select? Bread machine cycles can be picked to control crust color and crispness. If you prefer a soft and light crust, choose a light cycle. For a darker, crisper crust, choose a darker cycle. If your bread recipe has a lot of grains or sweeteners that can cause it to brown quickly, choose a light crust cycle.

How can I guarantee a consistent loaf? Get to know what your bread recipe dough looks like by taking a look at the dough in your machine. Each recipe is unique. Like scratch bread baking, the humidity and temperature of the day can affect loaf performance. If the dough looks too wet, add some flour. Conversely, if it looks too dry, add some more liquid.

What does the ideal loaf of bread look like? Bread is characterized by height, color, crust and texture. A hearth bread may be lower in volume because it is denser, while a white bread may be taller with a more open structure, and a bread made with a robust grain may have a thicker, firmer crust. The choice of recipe and the machine setting you choose can optimize the loaf you desire.

What is the average height of a loaf of bread? There is no standard bread height. There are a variety of pan shapes and sizes that will determine the average height of a loaf. Once you have chosen a machine, work with the recipe that fits your pan size. Unlike traditional baking, the loaf height may or may not reach the top of the pan. If your recipe doesn’t bake to a consistent height, check the consistency of the dough. To guarantee a consistent loaf, please check the tip above.

Can I use recipes other than the ones that came with my bread machine? Definitely! Look for other great recipes in the marketplace specifically formulated for bread machines, use bread machine mixes, or create your own signature recipes for the bread machine. Helpful hints for converting recipes can be found in bread machine manuals, cookbooks and in bread mix instructions.

— Marie

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007l84

First of all I would like to say that I think this is going to be a fun forum :-D. I wanted to contribute the best bread recipe that I have ever tried. Here goes.... White Bread with Eggs 2 pkgs. dry or compressed yeast 1/2 cup water 1 tbsp. sugar 2 eggs, lightly beaten 1/2 cup melted butter or margarine 2 cups warm milk or water 1 1/2 tsp. salt 1/4 cup honey 8 to 9 cups flour

Combine in a large mixing bowl, the yeast, 1/2 cup of warm water, and sugar. Stir with fork until dissoved. Cover with a towel and set aside for 20 minutes. When the sponge is bubbling nicely, add eggs, butter, milk or water, salt and honey, stirring until smooth. Beat in 2 cups of flour. Gradually add enough more flour to make a soft, workable dough that leaves sides of the bowl. Turn out on a lightly floured surface and knead until smooth and resilient, about 10 minutes. Add only enough more flour to make a smooth dough. Round dough into a ball and place in a warm, greased bowl, turning to coat the top. Cover loosely with plastic wrap and towel. Set in a draft free spot, until double in bulk, about f1 hour. Knead lightly in the bowl, recover and allow to double again, approximately 45 minutes. On a lightly floured board, knead 2 or 3 minutes, cover and let rest 10 minutes. Cut in 3 portions, shape into loaves and place in greased loaf pans. Cover and let rise to tops of pans, 45 minutes to an hour. Bake in preheated 375 degree oven 35 minutes. Remove and turn out on wire racks to cool. You can brush with melted butter at this point to keep the crust soft and chewy or do like I do and take a stick of butter and peel the paper off to expose one end and just rub it all over the sides and top. This is the best bread, and it freezed very well. Hope you all enjoy. Kim :-D

— Kim

Answers

I want to add the easiest bread recipe. I use this one several times a week.

3 1/2 cups flour

1 pkg yeast

1 cup warm water

2 TBS sugar

2 TBS oil

1 tsp salt

In large bowl, dissolve yeast in warm water, add sugar, oil, and salt. Mix well, add 2 cups of the flour. Stir well, add enough of the remaining flour to make the dough un-sticky and can easily be kneaded by hand.

Knead the dough right in the bowl for 5 minutes. Cover and let rise in warm place 1 hour. Punch down dough and shape into a ball. Place ball of dough on a cookie sheet, cover and let rise another hour. Bake 375 for 30 min. This makes a nice round loaf. Sometimes I use this recipe for bierocks and sometimes I split the loaf and make a large sandwich with several meats and cheeses, lettuce tomatoes, onions and Italian dressing. Serve in wedges. Happy Cooking!

— cowgirlone

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007oGB

I made two loaves (if you could call them that) of Ezekiel bread yesterday and it was a disaster. When they rose in the loaf pans they overflowed and after they were done baking they were sunk in. What is this bread supposed to end up like? Cakelike or breadlike? Does anyone have a good recipe for this, and a good bean bread recipe? Thanks.

— gita
Answers

Not sure what Exekiel bread is and I thought I had invented bean bread. But then again I thought I had invented a chicken tractor until I stumbled onto the Countryside site!! ;~)

For bean bread I use soybeans. Because of my age nearing the dreaded Change-of-life season I wish to forestall some of the symptoms associated but I suppose you could use any bean. I put about a cup to cup and a half of beans in the food proccessor. Then using any favorite bread recipe replace some of the liquid and flour with the beans — to touch. I enjoy the bread using whole wheat, loaf is a bit heavy but I like that. Has substance.

Diana

— Diana

You might check Cs forum archives. The book Country Beans might have the recipe. Do a search on msn. Sites came up, but I don’t have time to look at them now. Hope it works out for ya.

— Cindy

Several years ago I got the following recipe and made and ate it many times. I think it came from 700 Club or someplace similar. You could use it for a fast, eating only the Ezekial bread and drinking only water. This recipe made enough for one person for 4 days. I liked the taste.

EZEKIAL BREAD

1 c. lukewarm water

Add 1 tsp. honey and 2 T. yeast. Let set 5 minutes.

Add 1/4 c. oil

1/2 c. honey

1 tsp salt

1 c. water (beans soaked and blended in)

1 1/2 c. wheat flour

1/8 c. millet flour

3/4 c.+1T. rye flour

1/4 c. barley flour

2 T. lentils

1 T each of: red kidney, pinto and Great Northern beans

Add more water if necessary. Pour into Pam sprayed cookie sheet (with sides)—let set 1 hour, then bake 15 minutes at 375.

— gibson girl

You will find Ezekiel Bread recipes at http://www.countrylife.com in the “Recipe Bin”.

Look in the Bible in Ezekiel 9 I believe that is the one and you will find the original recipe.

A Jew once said true ezekiel bread is made with grain/bean sprouts, mashed into patties and allowed to dry on rocks in the sun.

Marie

— Marie
I found this recipe at AAOOB Storable foods. They’re a grain/survivalist/do it at home type web site. I hope this helps. P.S. As soon as I order a home mill I want to give this recipe a try. Good luck

Ezekiel Bread Recipe

5 1/4 Cups EZB-Mix Ground into Flour

or:

2 1/2 cups Hard Red Wheat 1 1/2 cups Spelt (you can use Rye but Biblically, Spelt was used Ezekiel 4:9) 1/2 cup Barley 1/4 cup Millet 1/4 cup Lentils 2 Tbsp Great Northern Beans 2 Tbsp Red Kidney Beans 2 Tbsp Pinto Beans

Mix all grains and beans in a large bowl and mill into a fine flour.

Measure into a large bowl:

4 cups warm water 1 cup honey 1/2 cup oil 2 Tbsp yeast Mix and set aside for 5 minutes until frothy.

Add to the yeast 2 tsp salt and all the flour

Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.

This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.

Place pans in oven on lowest heat to rise (170 degrees) . Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.

Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!

— Rick

The recipe I used directed me to ‘sprout’ the beans and lentils. I did and made the bread according to recipe and directions....mine was just like yours!! And the dough in the middle was still mushy even tho I reduced the water. Later, I read another recipe which says to sprout the beans and lentils and then DRY them out again. Havent tried that. I ground the beans and lentils in a blender dry the next time and the bread was better, but didnt rise much at all. Keep trying! It tastes good anyway and very satisfying.

— Naomi

This is a question more than an answer - i just found out that i should only eat ezekiel or essene bread. I am confused about the ingredients of ezekiel bread however, some recipes call for wheat flour and some don’t. What is the answer to this????

— Susan

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008mOD

BASIC MUFFINS WITH 8 VARIATIONS

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade.

VARIATIONS:

*

GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.

# BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.

# BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.

# ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.

# CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.

# SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full.

# COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.

# CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.

— Karen

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008oZo

Does anyone have a recipe for pickled eggs? Not the ones with beet juice, but just plain pickled ones. Thanks in advance, ‘cause I know you will help me!! Mona Lea in S.E.Missouri

— Mona Lea

Answers

I used to just soak hard boiled shelled eggs in leftover pickle juice with perhaps some garlic in it.

— Ardie

I have a recipe that we like. It makes 18 eggs, but you can make less or more to suit you.

18 eggs,hard boiled, peeled, and holes poked in them with a toothpick

white vinegar

6 or 7 whole cloves of garlic

2 hot peppers, whole

2 tsp. plain salt (not iodized)

Place half the eggs in a large jar. Add peppers, salt, and garlic. Add other half of eggs. Pour in enough vinegar to cover. Put lid on jar. Shake jar to distribute ingredients a bit. Refrigerate at least one week, shaking every day or two, if you think of it- not crucial. Will keep many weeks, if kept refrigerated.

— Gayle

I make pickled eggs for the bar I work at,and they sell real well.

Layer boiled eggs with slices of onion. Cover with white vinegar. Add bay leaves,caraway and some red peppers if desired. Let sit for a week.

— Nancy

[nw_arizona_granny]

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APPLE AND SAUSAGE BREAKFAST PIZZA

Prebaked Pizza Crust
2 Butter
4 Med. Apples
1/2 c Brown Sugar
1/2 lb Sausage
1 c Cheddar Cheese
1 tsp. Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice

Peel and thin slice the apples. Shred the cheddar cheese. In a large pan over medium heat, melt the butter. Add apples and cover. Cook and stir for 8 minutes or until apples are almost tender. Stir in brown sugar and spices. Cook and stir for 2 minutes longer or until apples are tender and glazed.

Meanwhile, in a large skillet, cook the sausages. Drain on paper toweling.

Cover the crust with 1/2 of the cheese. Spread with apples. Bake at 400 deg f. for 5 minutes. Add sausages and top with the rest of the cheese. Bake for 5 minutes longer.

— Karen

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008ZOE

6 Minute Complete Hot Breakfast
Great way to give your kids a hot meal in the morning without all the fuss!

Makes 1 Serving Each:

1 slice of bread, cubed
1 Egg
1/4 cup Milk
1/4 cup Ham — chopped
1 dash Worcestershire sauce
2 tablespoons Cheddar cheese — shredded
1/4 teaspoon Dry mustard
1/8 teaspoon Salt

Combine all ingredients in a 6 inch serving bowl. Mix well. Cover tightly with plastic wrap and vent. On MEDIUM HIGH (80%) power - microwave for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish so that back in now facing front of microwave. Let stand, covered for 30 to 60 seconds to finish cooking. For a complete nutritional breakfast serve with fresh fruit or fruit juice. You can fix this the night before and refrigerate for a quick meal in the morning - but lengthen cooking time since the ingredients will be cold.

— Karen

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008rt7

WAFFLES - 12 WAYS!

3 cups sifted all-purpose flour (may substitute with part whole wheat flour)
4 teaspoons baking powder
2 tablespoons sugar (optional)
1 teaspoon salt
4 egg yolks, beaten
4 egg whites beaten until stiff
1 1/2 to 2 cups sweet milk or buttermilk
4 tablespoons melted butter

Sift dry ingredients together. Beat egg yolks until light and add the milk and melted butter. Combine wet and dry ingredients. Fold in beaten egg whites. Bake in a hot waffle iron. Makes about a dozen waffles.

TIPS:
* Put the waffle batter into a pitcher. It is much easer to pour the batter!
* Don’t overfill waffle compartments or the batter runs out on the sides of the waffle iron.
* Waffles are done when there is no more steam rising from the iron.
* After cooling, freeze extra waffles in a plastic freezer bag. Separate with wax paper before freezing.

VARIATIONS:

Apple Waffles - Add a teaspoon of cinnamon to the dry ingredients. Add a cup of chopped, peeled apple to batter. Serve with warm applesauce & sour cream.

Bacon Waffles - Crumble a few slices of cooked, drained & crumbled bacon into the batter.

Banana Waffles - Add a chopped banana to the batter.

Blueberry Waffles - Add 1-cup fresh or frozen blueberries (thawed & drained).

Chocolate Waffles - Increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate OR add 1/2-cup cocoa and a 1/3-cup sugar to dry ingredients. Serve with whipped cream and chopped pecans.

Cinnamon Raisin Waffles - Add a teaspoon cinnamon and a couple spoonfuls of plumped raisins to the batter.

Ham Waffles - Add a couple of spoonfuls of diced ham to the batter. Sauté it first for better flavor.

Molasses Spice Waffles - Add a teaspoon of cinnamon and a 1/2-teaspoon of nutmeg to dry ingredients. Add 3 tablespoons of molasses to liquid ingredients.

Nutty Waffles - Add 1/4 cup chopped peanuts, pecans, walnuts or filberts. Toast the nuts for better flavor!

Orange Zest Waffles - Add a tablespoon orange zest to batter. Substitute 1/2 cup orange juice for 1/2-cup milk.

Pineapple Waffles - Add a cup of well-drained crushed pineapple to the batter.

Sausage Waffles - Add a couple of spoonfuls of cooked, crumbled and drained sausage to the batter

— Karen

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0086xh

Sour Cream and Buttermilk
greenspun.com : LUSENET : Cooking & Crafts : One Thread

Because sour cream is acidic, it will keep for weeks or maybe a month or two. Mold may grown on the top of it, but scoop it off, and use it. Especially if you are cooking with it, I would expect it would last for months refrigerated (use only very clean utensils to scoop it out so as not to contaminate it.

If you have sour cream, I believe that the identical bacteria are used to make buttermilk. Just as a test, I would blend a talespoon (15 mL) of sour cream into a cup (250 mL) of fresh milk, cover, andlet sit at room temperature overnight. It should become sour and thick. I make buttermilk using buttermilk as a starter: 1 paret buttermilk plus four parts fresh milk. Mix and leave at room temperature overnight. Refrigerate, will keep for weeks. Info by David Fankhauser

— Marie

[nw_arizona_granny]

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008T3s

I’ve got eggs and goats milk running out of my ears. I’d like to make my mom a sugarfree version of egg custard .Any good recipes out there. Thanks alot.

— sherry

Answers

Here is a couple:

OLD-FASHIONED BAKED CUSTARD

2 eggs
2 cups milk
1/8 teaspoon each: salt and ground nutmeg
Sugar substitute equal to 1/3 cup sugar (i.e., 1/3 cup SugarTwin®)
1 teaspoon vanilla extract

Mix all ingredients in a blender, then pour into 1 medium-sized casserole or 5 individual casseroles, sprayed with nonstick spray. Set casserole(s) in a larger, shallow pan containing 1” hot water. Bake in a preheated 325 degree oven for 1 hour, or until knife inserted near edge of custard comes out clean. Let cool briefly, then refrigerate. Serves 5.

Sugar Free Custard

5 Cups Milk
1/3 Cup Sugar Twin
1/2 tsp. nutmeg
6 eggs
1/2 tsp. salt
1 tsp. vanilla

Mix all and put into a dish. Put dish in pan of hot water. Sprinkle a little more nutmeg on top. Bake at 350 degrees 40-45 until knife inserted in center comes out clean.

— Karen

[nw_arizona_granny]

http://www.geocities.com/Heartland/Hills/9684/spice.html

Homemade Spice Mixes and Soup Mixes

These are some great mixes that you can make at home. They will significantly cut down on your grocery bill if you regularly use these type of purchased mixes. I gleaned these off the internet and cannot give credit where it is due except where noted, sorry. But these recipes and their creators are certainly appreciated!

Homemade Shake and Bake
Onion Soup Mix
Taco Seasoning Mix
Herbed Rice
Herbed Lentils and Rice
Instant Oatmeal
Instant Flavored Coffees
Cream Soup Mix
Cream of Whatever Soup
Red Beans and Rice
Spice Mixes

Homemade Shake and Bake (from the Tightwad Gazette)
4 cups flour
4 cups ground crackers or cracker meal
4 tbsp salt
2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 tbsp paprika
1/4 cup vegetable oil
Mix well and store indefinitely in the refrigerator in a covered container (I use an old ice cream bucket or coffee can). You can change the spices according to what you like, ie. Italian seasonings, Cajun, Mexican, Asian, etc.

To cook: Dip meat in any liquid (egg, buttermilk, milk, salad dressing) then in the shake and bake. Put on baking sheet and bake at 350 degrees for 20-30 for boneless chicken or fish strips, an hour for chicken pieces with bones (ie drums and thighs, as long as possible for bone-in breasts). Update: The oven fired chicken strips froze very well. We cooked ours first and then froze so we could microwave them. They were not as crunchy, but still delicious. They could also be frozen without cooking and then baked after freezing. ````````````````````````````````````````````````````````````````
Onion Soup Mix 1

6 Tablespoons Onion Flakes
2 Tablespoons Parmesan Cheese — optional
2 Teaspoons Corn Starch — optional
2 Tablespoons Beef Bouillon
1 Tablespoon Soybean Flour
2 Tablespoons Vegetable Protein — to 3 Tbl.
2 Tablespoons Instant Mashed Potatoes

Blend all of the above ingredients together until well blended. Shelf life— 2 months.
TO RECONSTITUTE: Use 2 Tablespoons in 1-1/2 cups boiling water.
- - - - - - - - - - - - - - - - - -
Onion Soup Mix 2

1 Cup Dried Onions
1/4 Cup Onion Powder
1/4 Cup Parsley — snipped
2 Tablespoons Onion Salt
1 Teaspoon Pepper
7 Ounces Beef Bouillon Granules — 2 3-1/2 oz. jars
1/4 Cup Dry Gravy Mix Powder — 1-5/8 oz. box
Combine and put in tight container in a cool dark place.
1/4 cup = 1 envelope onion soup mix

- - - - - - - - - - - - - - - - - -
Taco Seasoning Mix
From Gentle Spirit Magazine 2 Teas onion Instant minced
1 Teas Salt
½ Teas Cornstarch
½ Teas Garlic powder
½ Teas cumin Ground
1 Teas Chili powder
½ Teas Red pepper Ground
1/4 Teas oregano dried
Place all in center of a 6” square of foil. Fold into packet. Store in dry place.
To make Taco Meat: Brown 1 # ground beef or turkey. Drain. Add ½ cup water, seasoning pkt. Simmer 10 minutes. Fills 8 - 10 tacos
- ———————————————————————————————

HERBED RICE (Makes 10 cups)
I just mix up the spices and herbs, then add about 1/2 cup to every 2 cups of rice when I get ready to cook it, along with some margarine and salt.
Mix: 1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

Additional: 2/3 cup water
1 tablespoon butter or margarine
Combine the long gran rice, celery flakes, minced onion, parsley flakes, chives, tarragon, salt and pepper. Mix well. If giving as gifts place two cups each in a jar (40 batches).

Instructions (attach to gift jar): Additional: 2/3 cup water
1 tablespoon butter or margarine

Place water and butter in a sauce pan and bring to a boil over medium heat. Add 1/4 cup rice mix. Reduce heat, cover and simmer for 20 minutes.

Remove from heat and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Herbed Lentils and Rice
Again, you could just mix up the spices and herbs and store them, add to taste to the lentils and rice before cooking.
Herbed Lentils and Rice
3/4 c. dry lentils
1/2 c. raw brown rice
2 Tbl. dry onion flakes
1 tsp. italian seasoning
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. salt
Combine all in a baggie and store until the day you need it. To make, dump contents of baggie into casserole dish. Add 2 2/3 c. broth.
Bake, covered, at 350 degrees for 1 1/2 to 2 hours. Stir twice during the baking time.
note: This meal is very economical and healthy! If you have never tried lentils before, this is a good recipe to try.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instant Oatmeal

8 C oatmeal
1T cinnamon
1C dried fruit (raisins, dates, apples, whatever)
1C brown sugar

Mix together well.
To serve: put 1/2C cup oatmeal mix into cereal bowl, add 1C water and microwave 2 - 2 1/2 min. Let stand 3-4 min.

Author’s Notes... ~ I also add dry milk powder to the oatmeal mix (Ithink it was a cup or so that I used). I usually do this on the stovetop. I mix oatmeal and water together, bring to a boil then turn off. Let stand a few minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Coffee Mixes

To prepare the following coffee recipes: mix in food processor or blender until you have a fine powder.

For all the coffee recipes except the cafe’ au lait, use 1 to 2 spoonfuls to one mug of hot water (to desired taste)
BAVARIAN MINT
2/3 cup instant coffee
1 cup sugar
1 tsp. dried mint leaves
2/3 cup non-dairy creamer
Powder the mint leaves,too.

CAFE’ L’ORANGE
2/3 cup instant coffee
1 cup sugar
1 tsp. dried crushed orange peel
1/4 tsp. cinnamon

CAFE’ MOCHA
2/3 cup instant coffee
3 TBSP unsweetened cocoa
1 1/3 cups sugar
1 cup non-dairy creamer
1/4 cup nonfat dry milk

CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

TOFFEE COFFEE
1 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar

CAFE’ VIENNA
1 cup instant coffee
1 1/3 cups sugar
1 1/3 cups nonfat dry milk
1 tsp. cinnamon

ITALIAN MOCHA ESPRESSO
1/2 cup instant coffee
1/2 cup sugar
2 1/4 Tblsp cocoa powder

CAFE’ ORANGE CAPPUCCINO
1 cup instant coffee
1 1/2 cups sugar
2 cups nonfat dry milk
1 tsp. dry orange peel

SWISS MOCHA
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 tsp. cocoa powder

CAFE’ VIENNA MIX
1 cup instant coffee
1 cup sugar
2 tsp. cinnamon
1 1/2 cups non-dairy creamer
1 1/2 cups nonfat dry milk
4 TBSP cocoa

CAFE’ AU LAIT
1 11oz jar non-dairy creamer
1/2 cup packed brown sugar
1/2 cup instant coffee
dash of salt
(use 1/4 cup mix to 2/3 cup hot water for the cafe’ au lait)
>**********************************************************************

NIGHT CAP COFFEE
2/3 cup nondairy powdered coffee creamer
1/3 cup instant coffee
1/3 cup sugar
1 tsp ground cardamom (I’ve made this - I’d use less)
1/2 tsp ground cinnamon
Use one heaping TBSP to 1 cup hot water.

CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk mix
1/2 tsp. cinnamon
(I’ve made this one - I like less hot cocoa powder and more malted milk powder)
Use to desired taste.

RASPBERRY COCOA MIX (Cherry would be good too)
3 cups instant hot cocoa powder
1 pkg unsweetened raspberry koolaid (0.13 oz size)
Use 2 heaping TBSP to 1 cup hot water.

FORGET-ME-NOT TEA (hot or cold)
1 15oz jar orange tang-type mix
1 cup sugar
1 cup unsweetened tea mix
1/2 cup sweetened lemonade mix
1 package cherry koolaid (0.14 oz, unsweetened)
2 tsp ground cinnamon
1 tsp nutmeg
To serve, stir 2 heaping tablespoons tea mix into 8 oz. hot or cold water.
- -———————————————

TEAS

RUSSIAN TEA
1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg lemonade, unsweetened powder
1 cup sugar
1 TBSP nutmeg
1 TBSP allspice
1 TBSP cinnamon

Mix all ingredients together and store in air tight container. To use, place 1-2 rounded teaspoons of dry mix to 1 mug of hot water.

RUSSIAN “TEA” - NO CAFFEINE
2 cups tang powder
1 TBSP cinnamon
1/2 tsp. cloves
3/4 cup sugar
1/3 cup sweetened lemonade powder (country time)

Mix together and store in cupboard in an airtight container. When ready to use, add 3 TBSP mix to 1 cup hot water.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Brandied Spice Coffee
1/3 cup ground coffee
1/2 tsp brandy extract
1 1/2 3 inch cinnamon sticks
1/4 tsp whole cloves
1/4 tsp whole all spice

Place coffee in blender or processor. With processor running, add extract. Stop and scrape the sides. Process 10 seconds longer. Place in container and mix in spices. Store in fridge.

- - - - - - - - - - - - - - - - - - Buttered Rum Coffee
1/3 cup ground coffee
1/4 tsp ground nutmeg
1 1/4 tsp rum extract
1/8 tsp butter flavoring

Process in food processor or blender. Add extract and flavoring with processor running. Follow directions in chocolate almond coffee recipe.

- - - - - - - - - - - - - - - - - - Chocolate Almond Coffee
1/3 cup ground coffee
1/4 tsp ground nutmeg
1/2 tsp chocolate extract
1/2 tsp almond extract
1/4 cup toasted almonds — chopped

Place all but almonds in food processor (or blender). With it running, add the extracts. Stop and scrape the bowl and blend for 10 seconds longer. Add the chopped almonds. Store in refrigerator.

- - - - - - - - - - - - - - - - - -
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cups sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
To prepare the following AOL coffee recipes: mix in food processor or blender until you have a fine powder.

For all the coffee recipes use 1 to 2 spoonfuls to one mug of hot water (to desired taste)

Cappuccino Mix
3 1/2 cups dry milk
1/2 cup cocoa
2 1/2 cups sugar
1 tablespoon cinnamon
1 1/2 cups instant coffee
Mix all ingredients. Use 1 tablespoon per 6 oz. cup of hot water. Makes 4 pints

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here’s the Dry Generic Cream Soup mix

1 Cup non-fat dried milk powder
1 Tablespoon dried onion flakes
2 Tablespoons cornstarch
2 Tablespoons chicken bouillon powder
one half teaspoon dried basil
one half teaspoon dried thyme
one fourth teaspoon black pepper

Mix all of the ingredients together and store in an airtight container if you are going to use it later.
To make soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly until thick.
You can use this non-fat base to make any flavor cream soup just by adding a main ingredient, like mushrooms, chicken, celery or onions. If the soup is too thick, add a little more water and stir thoroughly, still over medium heat. You can add other seasonings if you like. This makes about 4-6 cups of soup, depending on what you add and how thick or thin you want it.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
INSTANT CREAM of whatever SOUP MIX

2 C instant milk
3/4 C cornstarch
1/4 C instant chicken bouillon
1 t onion powder
1/2 t dried thyme
1/2 t dried basil
1/4 t pepper

Combine these and store in an airtight container.

To use for soup, combine 1/3 C mix and 1-1/2 C water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup).
To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 1/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Red Beans and Rice Spice Mix

For every One Pound of Red Beans:
1 Ts basil
1 Ts thyme
1 Onion — chopped
2 Garlic clove; OR
1/4 ts Garlic powder
White pepper; to taste
Salt; to taste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ To draw the most flavor from dry herbs before mixing them, heat them very gently in a heavy frying pan for a few minutes, stirring all the time. Then mix the ingredients and store them.

Italian Seasoning
Spiced Pepper
Herb Pepper
French Spice Mixture
Garam Masala (India)
Five Spice Powder (China)
Chili Powder
BBQ Spice Powder
Fines Herbs
Bouquet Garni
Spiced Salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Italian Seasoning:

1/2 cup dry mustard
1/2 cup dry basil leaves
1/4 cup dry oregano leaves
1/8 cup black pepper
2 tablespoons dry garlic powder
1/4 cup sugar (optional)
1/4 cup salt (optional)

Store in a cool dry place.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spiced Pepper

Use in Soups and stews, or in sweet batters like fruit cake, fruit tarts.

2 Tablespoons each ground white pepper, nutmeg, and ground mace
1 Tablespoon cayenne pepper
Store in an airtight container
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

French Spice Mixture

Use in stews and meat pies.

6 Tablespoons each of ground black pepper, ground white pepper
1/4 cup each ground cloves, grated nutmeg, ground bay leaf
A pinch of ground ginger and mace
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Garam Masala

In equal amounts combine cardamom, cumin, cinnamon, nutmeg, cloves.
Used in Indian National dishes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Five Spice Powder

Equal amounts of ground star anise, pepper, fennel seed, cloves, and cinnamon.
Used in Chinese cooking
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili Powder

In descending amounts:
Powdered Chili (cayenne) and Red Pepper (Paprika)
cumin
cloves
marjoram
garlic powder

Add to this, sugar to taste, and it becomes BBQ Spice Mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fines Herbs

Use in egg dishes. Could really perk up dried scrambled eggs...... Good on fish too.
1/2 cup each chopped parsley, chervil
1/4 cup chopped chives
few chopped tarragon leaves

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bouquet Garni

Basic Mixture:
Bunch of parsley
2 sprigs thyme
2 sprigs marjoram
1 bay leaf

For fish add:
a fennel stalk
piece of lemon peel or dried lemon crystals

For Beef:
Add garlic powder and dried orange peel

For Pork:
Add a piece of dry or fresh juniper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spiced Salt

this is a basic mixture, you can change it around to suit your own taste.

Mix together 1 lb. of rock salt of coarse salt (I would use iodized salt for long term storage) with 1/4 cup each ground black peppercorns, ground coriander seeds.
And 1 Tablespoon each of ground bay leaves, ground cloves and ground basil. Store in an airtight jar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Back to The 20th Century Homekeeper

1

[nw_arizona_granny]

http://www.geocities.com/Heartland/Hills/9684/home.html

Egg Nog Cake - Also known as Egg Nog Quick Bread

2 eggs beaten
1 cup eggnog
2 teaspoons rum extract
1 cup white sugar
1 tsp vanilla extract
1/2 cup butter softened
2 cups all-purpose flour
1 3 oz box instant French Vanilla pudding mix or regular vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg

Preheat oven 350*F Grease bottom only of a 9×5 inch loaf pan.Blend together the eggs, eggnog, rum extract, vanilla extract, sugar and butter.Sift together the baking powder, salt, pudding mix and nutmeg.
Add to the eggnog mixture and stir just enough to moisten; pour into prepared pan.Bake bread for 40-0 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes in the pan, then turn out.Cool completely and wrap well in plastic wrap.

Warning - This cake probably has about 4000000 calories per slice but it is soooooo good.

[nw_arizona_granny]

http://christianhomekeeper.com/2008/12/05/some-homemade-shampoo-recipes/

« Why Do You Love Your Hubby?
Party Tonight! »
Some Homemade Shampoo Recipes

Dec 5th, 2008 by Sylvia
Basic Shampoo

1 bar basic soap
4 quarts rain water
2 slightly beaten eggs
1 tsp. powdered borax
1 oz. bay rum

Dissolve soap in boiling water. Let cool. Add eggs, borax and bay rum. Stir to mix thoroughly.

Note:Bay Rum is a men’s cologne that can be found in drug stores and department stores. Caswell Massey makes a very nice Bay Rum.
Chamomile shampoo

1 handful fresh or dried chamomile flowers
1 3/4 cup boiling water
3 tablespoons pure soap flake, OR save leftover pieces of soap.
1 tablespoon glycerin
5 drops yellow food coloring (optional)

You also will need:
2 heat proof bowls
a sieve
a wooden spoon
a clean 14 ounce bottle with tight fitting cover

1. Place the flowers in a bowl and cover with the boiling water. Let stand for 15 minutes, then strain into the other bowl.

2. Clean the first bowl. Combine the soap and hot infusion in it. Let stand until the soap softens - a few minutes. Beat in the glycerin and food coloring until well blended.

3. Pour the mixture into the bottle. Keep in a cool dark place.
Dandruff Treatment

teaspoons dried rosemary
2 teaspoons dried thyme
2/3 cup boiling water
2/3 cup cider vinegar

You will also need:
a heatproof ceramic bowl
a fine sieve
a clean 10 ounce plastic bottle with a tight fitting cover

1. Place the herbs in the bowl. Pour in the boiling water.
Cover and allow to steep for 20 minutes.

2. Strain into the bottle, add the vinegar, and shake. Store in a cool dry place.

Shampoo and rinse the hair thoroughly; massage a small amount into the scalp. Between shampoos, massage in a small amount before going to bed. This can help eliminate dandruff.
Pre wash honey treatment

Before a shampoo, use this special treatment to condition the scalp and repair damaged hair. Use regularly if your hair is dry or ends are split.

2 tablespoons olive oil
2 teaspoons honey
5 drops rosemary, lavender or geranium essential oil

You will also need:
a small cup
a ceramic or glass bowl
a small stainless steel spoon
a plastic shower cap
and a comfortably hot towel

1. In a cup sitting in hot water, warm the olive oil and the honey ( or you can use the microwave for heating - be careful) Stir in your choice of essential oil and mix well.

2. While the mixture is still warm, apply it all over your hair, massaging well into the scalp. Cover your hair with the shower cap (or large plastic bag) wrap the towel around your head and leave on for 10-15 minutes. For severely damaged hair, leave on up to 30 minutes.

3. Remove the towel and shower cap, and wash your hair with a mild shampoo or baby shampoo.

Makes enough for one application.

Posted in Homemade Gifts

[nw_arizona_granny]

Shmoop
This website provides study materials for selected literature, poetry, and U.S. history topics. Titles and subjects include sections for summaries, study questions, website links, and related material. The website launched in late 2008 and is in beta testing stage; see the “Coming Soon” tab for planned subjects and a place to request topics for coverage on the site. Website “content is written primarily by Ph.D. and Masters students from top universities.”
URL: http://www.shmoop.com/
LII Item: http://lii.org/cs/lii/view/item/27395

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Visions of Christmas
Exhibition of an array of Christmas images, mainly from 19th century books and cards. Includes images of works showing the evolution of Santa Claus (from a slim man who gave out gifts to the large, round man we know today), the origins of the decorated Christmas tree, and the 1820s poem “A Visit From Saint Nicholas” (also known as “’Twas the Night Before Christmas”). From the American Antiquarian Society.
URL: http://www.americanantiquarian.org/Exhibitions/Christmas/
LII Item: http://lii.org/cs/lii/view/item/26612

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Voyages: The Trans-Atlantic Slave Trade Database
This site provides access to four databases (Voyages, Estimates, Images, and African Names) with “information on almost 35,000 slaving voyages that forcibly embarked over 10 million Africans for transport to the Americas between the sixteenth and nineteenth centuries.” Data includes summary statistics, timelines, graphs, and maps. Site also includes introductory essays, lesson plans, and links to related material. An Emory University Digital Library Research Initiative, with support from international partners.
URL: http://www.slavevoyages.org/tast/index.faces
LII Item: http://lii.org/cs/lii/view/item/27172

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Watts Gallery
Website for a British museum that celebrates the life and work of Victorian artist George Frederic Watts (1817-1904), who was “the first living artist to have a retrospective at the Metropolitan Museum in New York.” Features an online gallery of drawings, painting, watercolors, prints, sculptures, and photographs, including images of the painting “Hope,” which according to the director’s blog was an inspiration for Barack Obama’s book “The Audacity of Hope.”
URL: http://www.wattsgallery.org.uk/
LII Item: http://lii.org/cs/lii/view/item/27322

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Business

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Business Planet
With this interactive map, “[t]ake a trip around the world to discover how easy (or difficult) it is to do business in 181 economies.” Click on the color markers to learn about specific countries, or use filters for regions, countries, and by specific aspects of business such as employing workers and paying taxes. Additional tabs provide maps for enterprise surveys, private infrastructure, and entrepreneurship. From the World Bank.
URL: http://rru.worldbank.org/businessplanet/?
LII Item: http://lii.org/cs/lii/view/item/27328

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Compare Credit Cards’ Rental Car Insurance Policies
November 2008 article and accompanying chart that “shows that credit card companies’ policies vary sharply in who’s covered, at what level, in which vehicles and where” for insurance coverage when renting a car. Chart provides information for American Express, Discover, MasterCard, and Visa. Also includes link to an article about renting a car with a debit card. From “a site where people can learn about, compare and select credit cards.”
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/27318

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Global Business Cycle Indicators
“The Conference Board publishes leading, coincident, and lagging indexes designed to signal peaks and troughs in the business cycle for nine countries around the world.” The site provides recent releases on the financial condition of the U.S. economy, and economic indexes for Australia, Mexico, France, Germany, Spain, Korea, Japan, and the U.K. Also includes the 2001 “Business Cycles Indicators Handbook.” “Historical data series are available for purchase.” From the Conference Board.
URL: http://www.conference-board.org/economics/bci/
LII Item: http://lii.org/cs/lii/view/item/27092

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How Pawnshops Work
This feature provides an explanation of the workings of pawnshops, which lend small amounts of money in exchange for collateral, and buy and sell used merchandise. It includes an example of a pawnshop transaction, an example of how a pawnshop is regulated in one state, details about paperwork and interest rates, description of what types of bargains might be found in a pawnshop, and related material. From HowStuffWorks.
URL: http://money.howstuffworks.com/pawnshop.htm
LII Item: http://lii.org/cs/lii/view/item/27319

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National Pawnbrokers Association: FAQs
This document from an industry organization answers questions about pawnbrokers, who “lend money on items of value. ... Since the customer is providing collateral, there is no need to do a credit check.” It covers topics such as ways pawnshops avoid acquiring potentially stolen merchandise, how pawnbrokers are regulated, and the availability of firearms at pawnshops. From the National Pawnbrokers Association.
URL: http://www.nationalpawnbrokers.org/faq.htm
LII Item: http://lii.org/cs/lii/view/item/27316

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New Rules Requiring an Automated Voice or Keypress Opt-Out for Recorded Message Telemarketing Calls Take Effect Today [December 1, 2008]
This December 1, 2008, press release describes how “any telemarketing call that delivers a prerecorded message [a ‘robo’ call] must include a quick and easy way to opt-out of receiving future calls.” Release also notes that as of September 1, 2009, prerecorded telemarketing calls may only be made to those who have agreed in advance to accept such calls. From the Federal Trade Commission (FTC).
URL: http://www.ftc.gov/opa/2008/12/tsramendments.shtm
LII Item: http://lii.org/cs/lii/view/item/27339

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Special Report: Cars in Emerging Markets
This 2008 series on the auto industry examines emerging automobile markets as “the car industry’s big hope, noting that “[m]ature vehicle markets may be close to saturation, but there is huge unsatisfied demand in the big emerging car markets of Brazil, Russia, India and China (the so-called BRICs).” Articles are accompanied by several graphs and charts and an audio interview with the report author. Includes related links. From the website for The Economist.
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/27372

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When Were the Most Prolific Bull and Bear Market Periods in the United States?
This 2001 educational resource from the Federal Reserve Bank of San Francisco answers questions about prolific bull and bear market periods in the U.S. “Which stock market indictors may be used to measure market performance? [And] what causes bull and bear markets?” Includes charts of Dow Jones Industrial Averages for 1901-2000, and bull and bear markets (showing cumulative increases and declines).
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/27052

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Government

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Commission on the Prevention of Weapons of Mass Destruction Proliferation and Terrorism
Website for this commission established by Congress, whose mandate is “to assess our nation’s progress in preventing the proliferation of weapons of mass destruction and terrorism, and to provide a roadmap to greater security with concrete recommendations for improvement.” Includes the publication, released in December 2008, “World at Risk: The Report of the Commission on the Prevention of WMD Proliferation and Terrorism.” Also find press releases, hearings, and commission background.
URL: http://www.preventwmd.org/
LII Item: http://lii.org/cs/lii/view/item/27379

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Office of the Pardon Attorney
Website for this federal office that “in consultation with the Attorney General or his designee, assists the President in the exercise of executive clemency as authorized under Article II, Section 2, of the Constitution.” Provides lists of pardons and commutations granted from the George H.W. Bush administration to the present, clemency statistics back to 1900, regulations, standards, congressional testimony, and related documents. From the U.S. Department of Justice.
URL: http://www.usdoj.gov/pardon/
LII Item: http://lii.org/cs/lii/view/item/27295

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Health

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Warriorcare.mil
Portal for programs and services available to wounded or ill U.S. military service members and their families. Includes links to Wounded Warrior programs and medical divisions in the U.S. Air Force, Army, Marine Corps, and Navy, and to material about medical programs, compensation and benefits, family support, transition to civilian life, psychological health and traumatic brain injury, and related information. From the United States Department of Defense Office of Inspector General.
URL: http://www.warriorcare.mil/
LII Item: http://lii.org/cs/lii/view/item/27125

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Home & Housing

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10 Tricks for Shipping Holiday Gifts With Ease
These tips “will help you ship holiday packages safely and in the least expensive way, depending on your needs.” Covers timing, packing, choosing a shipping service, and understanding when to pay more. Includes links to major consumer shippers. From MSNBC.
URL: http://www.msnbc.msn.com/id/16059156/
LII Item: http://lii.org/cs/lii/view/item/27324

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ReCork America
Website for a program to recycle natural wine corks, which when recycled “can become flooring tiles, building insulation, automotive gaskets, craft materials, soil conditioner and sports equipment.” Includes a list of private collection locations in California and Oregon and a FAQ about the program. From an alliance of concerned businesses, individuals, and ecological organizations.
URL: http://www.recorkamerica.com/
LII Item: http://lii.org/cs/lii/view/item/26256

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Yule Log (Buche de Noel) Recipe
Background and recipe for “the most famous dessert made with a roulade (sponge cake) [which] is the Buche de Noel ... or Yule Log. ... The story goes that an innovative French pastry chef (in the late 1800s) came up with the idea of replacing the real ‘yule’ log with a cake that was log shaped.” Also includes a link to a recipe for meringue mushrooms. From a cooking enthusiast.
URL: http://www.joyofbaking.com/YuleLog.html
LII Item: http://lii.org/cs/lii/view/item/27337

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Ready Reference & Quick Facts

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Mailbox Locator
“The Mailbox Locator helps you find USPS collection stations (blue mailboxes) and post offices in your area. ... Click on a state name or enter a zip code to see a list of US Postal Service blue mailboxes and post office locations in that area. Every listing contains location information (most with maps) and scheduled pick-up times for each mailbox.” From an enthusiast.
URL: http://www.payphone-project.com/mailboxes/
LII Item: http://lii.org/cs/lii/view/item/27323

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Regional: California

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2008 California County Scorecard of Children’s Well-Being
“This new web tool tracks 26 key, interrelated indicators of [California} children’s well-being by county, providing a current measure and trend for each. The relative performances of counties on every indicator are highlighted and grouped by county population density and per capita income.” Indicators include health insurance, seeing a dentist, weight, and neighborhood safety. Also includes an overview and press release. From Children Now.
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/27100

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Society & Social Science

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This I Believe
“’This I Believe’ is an international project engaging people in writing, sharing, and discussing the core values that guide their daily lives. These short statements of belief, [are] written by people from all walks of life. ... The project is based on the popular 1950s radio series of the same name hosted by Edward R. Murrow.” Includes transcripts and audio of current essays, a 1950s essay database, essay writing tips, and related material.
URL: http://thisibelieve.org/
LII Item: http://lii.org/cs/lii/view/item/27042

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Thank you for using Librarians’ Internet Index.

Librarians’ Internet Index
Websites You Can Trust!
http://lii.org/

[nw_arizona_granny]

http://www.cityfarmer.org/albie.html

This past spring (1996), Center volunteer and apprentice program graduate Albie Miles began growing all his own food. From planting the first seedlings to laying in the last cover crops, he kept careful records of what he grew, what he ate, his labor, and his yields. Between April and October, he restricted his diet almost entirely to food from his “nutrition garden,” which is located on a portion of the raised-bed garden site at the Center’s 25-acre UCSC (University of California, Santa Cruz) Farm.

The project’s goal was to find out what it takes to grow a complete diet with organic gardening practices that maintain the soil’s fertility year after year. Miles had to plant crops in proportions that provide balanced nutrients and sufficient calories. The crops also had to produce enough compostable biomass to eliminate the need for annual amendments from outside the garden.

Miles, in consultation with apprenticeship instructor John Farrell, sought answers to questions such as how much work is involved, what to grow, and what the diet is like. He also tested different varieties of corn, amaranth, wheat, and dry beans to see which performed the best under Central Coast conditions. The project did not include exhaustive soil analyses or carefully controlled experiments - Miles calls it “soft science at best.” Rather, the project was an attempt to implement what others have recommended. “This is what people are going to encounter if they try growing all of their own food,” he says.

The nutrition garden covered 4,500 square feet, including paths, propagation area and compost piles, and 2,500 square feet of French intensive bed space. The main calorie crops were grain corn, grain amaranth, spring wheat, potatoes, dry beans and winter squash. Miles also planted onions, sunflowers, an assortment of dark green leafy vegetables (chard, kale, collards, and broccoli), and successive sowings of carrots, beets, green onions, and bok choy.

In coming years the nutrition garden will yield valuable information on how much compost the soil needs annually to stay productive, and what the long-term average yields for each crop are. The project will be integrated into the six-month Apprenticeship in Ecological Horticulture, giving students a chance to experiment with ways to produce a balanced diet and compost ingredients from a hand-worked garden plot.

Maximimizing Production in a Limited Space

Ecology Action of the Midpeninsula, a non-profit agricultural research organization, has set forward some guidelines for growing a personal nutrition garden using Alan Chadwick’s French intensive techniques (see References). This gardening style produces phenomenal yields in double-dug, raised beds amended with compost. In situations where the soil is lacking in certain nutrients, organic fertilizers such as bonemeal, cottonseed meal, or kelp sand may be used to restore nutrient balance, but the long-term goal of French intensive gardening is to use compost as the main soil amendment.

In French intensive gardening, seedlings are planted close together so that the leaves of the mature plants just touch, reducing moisture loss from the bed and forming a living mulch that keeps weeds down. This tight, or “intensive,” spacing in rich soil generates yields as much as ten times higher than those produced by conventional agricultural practices.

Following Ecology Action’s crop recommendations, Miles planted 2,500 square feet of beds worked with the French intensive technique, and ended up several months shy of a full year’s supply of food. However, much of the shortfall was due to a low potato yield, one that was less than half of the UCSC Farm & Alan Chadwick Garden’s average. Furthermore, yields may well improve after several years of heavy composting.

Table 1 lists yields for the storage crops (grain corn, amaranth, wheat, potatoes, dry beans, winter squash, and onions). Yields of leafy greens were measured in cups of steamed vegetables (Table 2). Altogether, 125 square feet of bed space produced 1.6 cups of steamed vegetables a day from April 10 to October 26. These results represent only a single season - subsequent cropping seasons will provide data that will be used to determine average yields.

SNIPPED: See charts.

Diet Based on Garden’s Bounty

From April to October, Miles’s diet consisted almost entirely of food represented in the garden. In the case of the storable crops (like grains and dry beans) he purchased food that he would have had on hand if he had grown the garden the year before.

This vegan diet provided approximately 2,900 calories a day and all necessary nutrients with the exception of vitamin B12. For this vitamin, Miles supplemented his diet with nutritional yeast. A typical breakfast consisted of toasted amaranth porridge with winter squash. For lunch he ate stir-fried or steamed vegetables with wheat and amaranth chapati bread. Dinner varied a bit more, but often consisted of bean or vegetable soup and stir-fried potatoes and greens with corn tortillas or polenta (corn meal).

snipped:continues

http://www.google.com/search?q=Bountiful+Gardens+18001+Shafer+Ranch+Road&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

I ordered from them a couple times, ask for a catalog, it had a lot of their research in it a few years ago....granny

http://www.bountifulgardens.org/

Some of their mixes: [Wish that I could order the peppers on page 2 and and and:

http://www.bountifulgardens.org/products.asp?dept=7

http://www.bountifulgardens.org/products.asp?dept=7&pagenumber=2&sort_on=&sort_by=

Herbs:

http://www.bountifulgardens.org/products.asp?dept=3

[nw_arizona_granny]

http://crfg.org/

Welcome to the Website of the
California Rare Fruit Growers, Inc.!

Founded in 1968, the California Rare Fruit Growers (CRFG) is the largest amateur fruit-growing organization in the world. Its membership includes nationally recognized botanical gardens and noted international horticultural researchers, as well as hobbyists, commercial growers and representatives from institutions of higher learning. The members of twenty-one chapters and individual members reside in 48 states and territories of the United States, but the membership encompasses over 35 countries worldwide. Although oriented toward the environmentally sound culture of any and all edible plants in the home landscape, CRFG is focused on species not native to nor grown commercially in any given area. Its mission is to share knowledge acquired from its activities with home growers in particular and with anyone else in the world having an interest in edible plant cultivation.

CRFG News:
2008 Festival of Fruit - Year of the Avocado

The 2008 Festival of Fruit, hosted by the Orange County Chapter and held at Cal State Fullerton, is over. Keep an eye on the web site http://festivaloffruit.org/ for more details on next year’s Festival of Fruit.

Photo By David Cates

Paul Thompson - 1916-2008
Cofounder of CRFG
Click for Paul’s biography
Fruit Shoot 2008 Contest - 12th Annual

Harlan II Symposium (UC Davis) - Click Here

Pitahaya (Dragon Fruit) Festival & Field Day - Sept 13 - Click Here

© Copyright 1995-2008, California Rare Fruit Growers, Inc.
Questions or comments? Contact us.

[Several states have these departments, years ago the New York ‘Small Fruit’ department had plants for sale that were very interesting and promising.
granny]

[nw_arizona_granny]

An interesting source of food plant information:

http://www.efn.org/~bsharvy/edible.html

Edible Landscaping & Gardening
Plant Descriptions, Cultivation Tips, Lore, Trivia, Cultivars
by Ben Sharvy

“God Almighty first planted a garden. And indeed it is the purest of human pleasures.”
—Francis Bacon

This database lists every perennial plant that is worth growing for the sake of its produce, and that is hardy in at least 3 USDA hardiness zones; it also contains a selection of the most popular perennial herbs. Every plant listed here will survive temperatures down to at least 15 F without special care, and to at least 10 F with special care.

Update.You can get all this and more as a Macintosh application, for only $15. The application comes with images for every plant (except the dandelion!), and the average image quality is higher than at the Web site (the photo for pineapple guavais typical). I might convert the photos to a cross-platform format upon request. There is a full-featured search engine, so that you can select only those plants that, say, will grow in zone 4, do not reject soggy soil, and attract birds. More info.

I have produced some brilliant political philosophy related to self-sufficiency.

Resources (bibliography, WWW resources, and sHOpPiNg)
Green Thumb Guide | Web Site FAQ
Commentary: [in progress]

Plant Index [with links to the plant info]

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http://www.luvnpeas.org/edibility/edible.html#plantIndex

Edible Landscaping & Gardening
Plant Descriptions, Cultivation Tips, Lore, Trivia, Cultivars
by Ben Sharvy

“God Almighty first planted a garden. And indeed it is the purest of human pleasures.”
—Francis Bacon

This database lists every perennial plant that is worth growing for the sake of its produce, and that is hardy in at least 3 USDA hardiness zones; it also contains a selection of the most popular perennial herbs. Every plant listed here will survive temperatures down to at least 15 F without special care, and to at least 10 F with special care.

Update.You can get all this and more as a Macintosh application, for only $15. The application comes with images for every plant (except the dandelion!), and the average image quality is higher than at the Web site (the photo for pineapple guavais typical). I might convert the photos to a cross-platform format upon request. There is a full-featured search engine, so that you can select only those plants that, say, will grow in zone 4, do not reject soggy soil, and attract birds. More info.

I have produced some brilliant political philosophy related to self-sufficiency.
Google
Enter your search terms Submit search form
Web www.luvnpeas.org

Resources (bibliography, WWW resources, and sHOpPiNg)
Green Thumb Guide | Web Site FAQ
Commentary: [in progress]

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http://www.luvnpeas.org/edibility/edibleFiles/references.html

[nw_arizona_granny]

http://www.luvnpeas.org/edibility/edible7.html#OnionTree

Onion, Tree; Egyptian O.; Catawissa (Allium cepa aggregatum)
Categories

* USDA Zones: ?7890
* Plant Type: Herbaceous
* Yield: Fair
* Storable: ?
* Bears: Promptly
* Shape: None
* Height: under 4’
* Spread: 1-7ft
* Lifespan: ?
* Growth: ?
* Pruning: Optional
* Origin: Arabia
* Food Type: Herb,Vegetable,
* Appearance: Flowers,
* Uses: Fresh,Cooked,
* Misc. Features: Self-productive,
* Prefers: ?
* Rejects: Soggy soil,Drought,Poor soil,
* Problems: ?
* Cycles: Continuous harvest

Harvest & Use
Tree onions produce bulbettes (grape-sized bulbs) at the top of the stems (you can eat the root-bulbs too), ripening about 100 days into the growing season. The bulbettes are strongly flavored and usually used cooked. The young shoots are also edible.
Appearance
A chive-like plant growing to 4’ with curious bulbous clumps growing at the top. Catawissa onions grow taller than Egyptian onions.
Cultivation
Plant the bulbs in spring, preferably in rich soil with plenty of phosphorus. If unpicked, the bulbettes will bend the plant down and take root, earning the plant’s nickname “walking onion”. Onions are shallow-rooted and need consistently moist, but well-drained, soil. The spiciness of some onion varieties varies according to climate: hot climates produce hot onions. Onions are often intercropped with carrots, because they reduce each other’s pests.
Comment
The word “onion” derives from the Latin “union,” which is also the base for various other romance-language terms meaning smooth, uniform or one. The origin of the tree onion is attributed to the Nile valley or to Asia Minor, depending on which Authority one holds most Authoritative. Tree onions were consumed in great quantities by the pyramid-building slaves. Thomas Jefferson grew them in his garden in Virginia.

[nw_arizona_granny]

http://www.luvnpeas.org/edibility/edible7.html#OnionTree

Passionfruit; Maypop (Passiflora incarnata)
Categories

* USDA Zones: ?7890
* Plant Type: Vine
* Yield: ?
* Storable: Not
* Bears: ?
* Shape: None
* Height: 10-20ft
* Spread: 1-7ft
* Lifespan: ?
* Growth: Fast
* Pruning: Optional
* Origin: N America (E)
* Food Type: Fruit,
* Appearance: Flowers,
* Uses: Fresh,Butterflies,Medicinal,
* Misc. Features: Seedlings,Fragrant,Self-productive,
* Prefers: None
* Rejects: None
* Problems: [MINIMAL],
* Cycles: Late leaf,Summer bloom,Late harvest

Harvest & Use
P. incarnata (maypop) is the most useful of the hardy species of passiflora (”passionfruit” refers to a genus rather than species): it is the tastiest and the tops are a mild sedative. Native Americans used the dried vines and flowers as a tea to relieve anxiety and induce sleep. The edible part of the fruit is a gelatinous pulp (crude people would call it “slime”) surrounding the seeds; it has an apricot-like flavor ranging from mild to sprightly, depending on the plant. Zebra and gulf fritillary butterfly larvae feed on the plants.

Appearance
Maypop fruit is yellow-green, sized and shaped like a small egg. The flowers are mostly white, up to 2 inches in diameter, and sort of weird looking—as one might expect of a flower symbolizing the passion of Christ. They last about 24 hours.

Cultivation
The maypop is a clinging vine that needs 30-40 sq. ft. of support. The vine dies back to the ground each winter (where temperatures go below freezing), so they can often be grown over shrubs and trees without harm. Unestablished plants need consistent and frequent watering. Established maypops send out many shoots, and may become weedy in the warm end of their range. Slugs look at a maypop vine as an invitation to party, at least in my neck of the woods (the Pacific Northwest). The maypop is quasi-self-fruitful: cross-pollination increases yield. Hand pollination pays off; most species of passiflora (they are legion) will cross-pollinate. Passiflora are usually propagated by seed or cuttings; soaking the seeds for one or two days in black tea speeds germination.

Comment
Native Americans cultivated maypops for their fruit. Missionaries thought the flowers symbolized the crucifixion, and that God placed the plant among the heathen (i.e., Native Americans) as a teaching tool to help in their conversion: the flower’s three styles were the nails of the crucifixion, the five stamens represented Christ’s wounds, the filaments of the corona represented the crown of thorns, the petals and sepals stood for the Apostles, and the tri-lobed leaves symbolized the Trinity.

The maypop is native from Virginia southward and west as far as Texas.

Species of Repute (besides maypop)
Passiflora are not widely cultivated outdoors in temperate climates, and information about hardiness is inconsistent. ‘Blue Crown’ is known to be hardy to12¡ F; everything else is a crapshoot. Passiflora often have extensive root systems, so getting a plant established will be key in borderline climates.
* Banana Passionfruit or Taxo (P. mollissima) is reported to be hardy to 18¡ F. The 4” flowers are coral pink and not quite so bizzare as some others. The fruit is highly rated, yellow and oblong. It is native to the Andes and likes cooler, dryer summers than most passiflora.

* Blue Crown (P. caeurulea) : known to cross-pollinate with maypop. It has bland (ornamentally orange) fruit, striking blue flowers up to 4” across, and dark slender leaves evergreen to 15¡ F. Temperatures slightly below 15¡ F damage the foliage but not the roots.

* Incense (P. Incense) : a cross between maypop and P. cincinnata. The flowers are up to 5” across, violet, and fragrant; the pollen is sterile, i.e., will not fertilize other flowers. The plant is less vigorous than average, and needs to babied for the first year or two. The fruit is said to be tasty, with a rose-like aroma. Hardy to around 10¡ F.

* P. lutea : noteworthy only for being the hardiest species, to -15¡ F, and so a candidate for crossing with more worthwhile but tender species. The flowers are 1” across, greenish-yellow. The fruit is described as 1/3” across and purple; its quality is apparently not worth mentioning, since no writers mention it.

* Red Banana Passionfruit (P. antioquiensis) : probably barely hardy into zone 8. The medium-red flowers average over 4” across; the fruit is highly rated.

General References
[C= cultivation; R = recipes; L = lore; A = all]
* Grigson [R,L]
* Reich [C, L]
* Schneider [R]; recipes for P. edulis, but they should work for P. incarnata too.

+ Some of the best sources for passiflora are flower nurseries rather than fruit nurseries, e.g., Thompson & Morgan, 800/274-7333. A list of links is available at:
http://www.passiflora.org/links.htm.

[nw_arizona_granny]

VERY INTERESTING SEX LIFE OF FLOWERS.......[smile]

http://www.pollinator.com/index.html

Welcome To
The Pollination Home Page
(El Home Page De la Polinización)
Your portal to pollination information and images
Su porta a la información y a las imágenes de la polinización

Note #1: If you are looking for the Pollinator Partnership recently featured in Organic Gardening magazine,

their correct address is http://www.pollinator.org. Enjoy your visit there.

(When you finish there, y’all are welcome to come back and visit here awhile.)

Note #2: We were pioneers in bringing attention to the pollinator situation, but I apologize that this page has gotten somewhat stale; as my life has taken a different turn lately. However, I intend to come back here as soon as I am able and upgrade this with a lot of great new information and even more new photos. Please be patient. Thanks...Pollinator

Now we return you to the previously scheduled programming...

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Links to excellent and unusual garden information:

http://www.pollinator.com/general_gardening_links.htm

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