from another group
found this in the moosewood cookbook
1 cup whole wheat flour (you could use white flour, but ww is more
healthy)
1/2 tsp. salt
1/2 cup water
a tiny bit of oil for cooking
mix together the flour and the salt, add the water and stir til it
forms a dough. knead the dough for a minute or two, then separate into
six balls. roll each ball into a 1/8” thin round. heat a skillet (i
find that medium heat works well, but the cookbook doesn’t specify) and
wipe it with an oiled paper towel. cook the flatbreads in the skillet
for 3-5 minutes each side or to your desired doneness. they should puff
up.
makes 6 flatbread rounds.
Here’s the easiest and is a true protein bar, not energy (carb) bar.
You can melt chocolate and dip the frozen bars to seal them (and it
tastes good, lol), or not.
Plain Jeanne Protein Bars
1 cup peanut butter
1/4 to 1/2 cup honey or molasses
2 cups whey protein powder (I like chocolate or vanilla best in this)
1 cup of uncooked oatmeal
Mix the peanut butter and honey in a bowl, microwave on full for 80
seconds. (Or until melted and runny.) Add the rest and mix together (use
your hands). Smooth into 13x9 tray and leave for 20 minutes. Cut into
10 to 12 equal bars and wrap and store in fridge, freeze or dip in
chocolate.
To these you can add ground dried fruits, chopped peanuts and or
coconut but this will put the carb count into the stratosphere. But in
looking over some of the day long 3.500 calorie emergency ration bars, even
with stuff added,.I don’t think these would reach that amount of
calories.
I like this recipe the best because it is very versatile and you can
fine tune it to your preference. I have used almond butter and chopped
almonds in it before, as well as cashew butter and cashews.
Fruit/Nut suggestions:
ground fruit, chopped dried banana chips, coconut, dried
blueberries, dried cherries, dried cranberries
chopped peanuts, almonds, pecans, walnuts, macadamias, cashews,
sunflower seed kernels, pistachios, sesame seeds, pumpkin seed kernels
I found the following one online and like it a little too much because
a person could start noshing on these and go through the whole batch in
a day.
Baked Strawberry-Banana Protein Bars
1 cup uncooked oatmeal
2 cups strawberry protein powder (I used Champion Strawberry Stack)
4 ounces cream cheese
1/2 cup nonfat dry milk
2 egg whites
1/4 cup water
1 to 2 bananas, mashed
2 teaspoons vegetable oil (not olive oil)
Preheat oven to 325. Spray a 9”X9” baking pan with oil. Mix dry
ingredients together. In another bowl, cream the cheese, egg whites, water,
banana and oil together. Mix in the dry ingredients. Spread mixture
in the prepared baking pan.
Bake 30 tp 35 minutes. Cool on rack, cut, wrap well.
Can also use strawberry coating to cover these, and chopped, freeze
dried strawberries are a nice addition.
About protein powder. I like the whey based protein supplements. To
me, the soy has a bit of an aftertaste I don’t like. Champion Stack
mixes easily with a spoon, rather than some that need a blender to get the
lumps out. DaVinci and Torani make some good sugar free flavors.
Well-sealed in a cool, dark place and the protein supplements will stay good
a long time. You can also get unflavored whey protein powder. IMO,
protein supplements should be in everyone’s emergency stores. Also,
prices for this stuff can be all over the map. Do your research. I found
2 pounds of the Champion stack advertised at 25 bucks, which is about
what I pay for the 5 pound jug.
T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
The world’s favorite season is the
spring. All things seem possible in
May. ~Edwin Way Teale
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HOUSEHOLD TIDBITS FROM THE PAST
The following are from 1003 Household Hints and Work
Savers, written in 1948. I know it’s been mentioned many
times in the media that we are becoming a disposable
society, meaning that we don’t tend to keep things for a
long period of time, and therefore don’t except them to
last as long as they did in years past. I don’t think this is
a good trap to fall into. We should care for our appliances
and the things we own and expect that they will last longer
if we do so. There are many great tips for appliances and
these are just a few to start off with.
VACUUM TIPS
Cords are costly to replace (on appliances/vacuums). During
cleaning, release only the required length. Don’t drag yours
across the room or chafe it against furniture. Keep it properly
coiled on the handle when the cleaner is stored. When
disconnecting turn off the current first, then grasp the plug.
Don’t yank the cord.
To remove thread that winds around the rotating brush in a
vacuum cleaner, run a pair of scissors lengthwise through
the bristles and clip the thread; then brush them off.
TOASTER CARE
Don’t let crumbs collect in your electric toaster, or a short
circuit may result. Use a soft brush to remove them. Never
thump the toaster or shake it violently-you’ll damage fine
wires. (also always keep it unplugged when not in use!)
WAFFLE BAKERS
Waffle-bakers won’t break down or need replacement if you
remember to practice these musts:
-After cooling, wipe off the outside of the baker with soft
cloth wrung out of soapsuds. Rinse in the same way. Polish
dry.
-If necessary clean grids with a stiff brush.
-Use absorbent paper to remove excess grease from the
grids.
-Leave the baker OPEN to cool.
If you have trouble with sticking waffles, and you are sure
the temperature is right, it may be that the recipe you are
using doesn’t call for enough fat. Try adding one or two
extra tablespoons.
FINDING USED AND COLLECTIBLE GOODS
Mary Emma share her tips for finding bargains at
offline auctions, a country tradition that keeps on going:
http://www.oldfashionedliving.com/auctions2.html
http://thefrugalcook.blogspot.com/
Big (or small) bowl salads
The way food looks is always important, to me at least, but all the more so if you’re using up leftovers. There’s nothing more depressing than a pile of brown sludge. Or random bits of food plonked unceremoniously on a plate. (Better to eat it straight from the fridge, which at least has an indulgent frisson to it)
Doing even a minimum of chopping and slicing immediately makes leftovers look more appetising. As does - weirdly - putting them in a bowl (cuts down the washing up too!)
Here’s a little salad I rustled up the other day from some leftover haricot beans with some chopped onion, red pepper, half a can of tuna and some chopped parsley - all except the tuna being leftovers. OK we’re not talking about a culinary masterpiece here but it doesn’t look too bad, does it?
I didn’t even make a dressing - just drizzled over a bit of olive oil, a few drops of vinegar (hold your thumb half over the top of the bottle to control the flow), seasoned it with salt and pepper and tossed it together. Five minutes work, max.
Posted by Fiona Beckett at 19:08 2 comments
Labels: leftovers, salad
Thursday, 10 April 2008
Ways of saving on oil
I’ve been compiling my must-have ingredients list for the book and thinking about oil. I generally have three on the go which seems like a bit of an extravagance but here’s how I justify it.
A cheap basic oil for frying which doesn’t need to be olive oil. I personally like grapeseed or sunflower oil but you could use a basic vegetable oil if you were really trying to keep costs to a minimum.
A gutsy olive oil for dishes where it really makes a difference. Like a Mediterranean style vegetable stew such as a ratatouille or a pasta sauce that relies for its flavour on oil. The cheapest place to buy this isn’t necessarily a supermarket (surprise, surprise). My local health food store has litre bottles (see pic) for £4.99.
A posh oil for drizzling which is admittedly a bit of an indulgence but if you really want the flavour of pure oil over, say, some really great tomatoes it’s worth getting a good one. Buy it in small amounts (250 or 500ml) and store it in the dark (in a cupboard, not in the fridge)
You can also cut the cost of your salad dressings by whisking in a spoonful of water once they’ve thickened. (So for a basic dressing for two that would be 1 dsp wine vinegar, 3-4 dsp olive oil (the medium quality one, not the posh oil) and 1 dsp water) Cuts the calorie count too ;-)
Posted by Fiona Beckett at 18:13 2 comments
Labels: oil
http://thefrugalcook.blogspot.com/2008/04/venetian-ways-with-vegetables.html
Venetian ways with vegetables
Looking back on my Venice trip the best value dishes have been the vegetable side dishes called contorni. The best selection was in a small veggie-focussed (rather than strictly vegetarian) restaurant called La Zucca where there’s a large menu of them, mostly at 5 euros a dish. A selection of four or five made a great tapas-style meal for two. There’s also no reason why you couldn’t adapt the idea to entertaining at home.
Here are some of the dishes we ate there
Sauteed zucchini (courgettes) with thyme
Boiled fennel with an arrabiatta (tomato and chili) sauce with olives (above)
Stir fried carrots with soy and sesame seeds
Broccoli all’ aglio, olio e peperoncino (with garlic, oil and chili)
Potato ‘tortino’ with courgettes, peppers and aubergines and basil oil (a bit like a roast veggie lasagne)
Rucola (rocket) rocket salad with mushrooms and parmesan (the mushrooms were sliced on a mandolin which made them look fabulous)
What’s great about these dishes (apart from being economical) were how easy they were to throw together. The most complicated dish was the potato tortino which needed to be served hot - but no more difficult than a veggie lasagne. You could serve the other dishes at room temperature and they can be (and were) dressed with oil and vinegar at table.
I can’t wait to get back and try them out. (Actually I probably can, given it’s blazing hot here and forecast to be pouring with rain when we arrive back in Bristol tomorrow!)
http://www.allthatwomenwant.com/wartimerecipes.htm
Frugal Recipes From Wartime Britain
by Colleen Moulding
These are some of the recipes my Grandmother used to feed her husband and seven children during the second world war in England. There was little fruit, scarcely any sugar, few eggs, and meat, butter and nearly all foods were rationed. Families were encouraged to Dig For Victory, grow as much food as possible themselves. Consequently many a flower garden found itself turned over to potatoes, carrots and onions in a desperate attempt to fill up the ever hungry children’s stomachs.
Women were told that food was their munition of war. The Ministry Of Food and women’s magazines of the day, gave basic nutritional advice and suggested substitutes such as mashed potato for flour, sour milk for cheese, grated vegetables for fruit and whipped margarine with vanilla instead of cream, but the housewife of the 1940’s had to be very creative with what little food they had queued for with ration books in hand. Here are some of the meals they cooked up.
This recipe was created by the Chef of the Savoy hotel and named after Lord Woolton, head of the Ministry Of Food.
Woolton Pie
Ingredients:
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley
Method:
Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.
Sausage and Sultana Casserole
Ingredients:
1lb sausages
1 large onion
2oz sultanas
1 sour apple
Pinch of mixed herbs
Stock
Salt
Method:
Chop up and fry the onion.
Fry the sausages.
Cover with stock.
Add sultanas, herbs, salt.
Place in oven and cook slowly for 35-40 minutes.
Carrot Fudge
Ingredients:
Carrots
Gelatine
Orange essence
Method:
Finely grate carrots and cook four tablespoons
full in just enough water to cover for 10 minutes.
Add flavouring with orange essence, grated orange rind or orange squash/cordial.
Melt a leaf of gelatine.
Add gelatine to mixture.
Cook quickly for a few minutes stirring all the time.
Spoon into a flat dish.
Leave to set.
Cut into cubes.
Vegetable Roll with Potato Pastry
Ingredients for pastry:
4oz mashed and sieved potato
1/2 teaspoon of salt
8oz plain flour
3oz fat
2 tablespoons of baking powder
Method:
Sieve dry ingredients together.
Rub fat into flour and gently mix in potato.
Add just enough water to make a fairly dry dough.
Knead well.
Ingredients for filling:
11/2 cups of any mixed boiled vegetables, diced
1 pint thick gravy
Salt and pepper
A little chopped parsley
Method:
Take 1/2lb of potato pastry and roll out on a floured board.
Moisten the vegetable mixture with a little of the gravy.
Spread vegetables on to pastry leaving 1 inch all the way round.
Season to taste with salt and pepper.
Roll up and seal well at the edges so that gravy cannot seep out.
Place on a well greased baking tin with the seal underneath.
Brush with milk.
Bake in a moderately hot oven for 35-45 minutes.
Health Bread
Ingredients:
11/2lb self-raising flour
1 teacup sugar
1 breakfast cup syrup
1 egg
1 breakfast cup of raisins with stones removed.
1 breakfast cup of milk.
Pinch of salt.
Method:
Mix together the sugar, flour, salt and raisins.
Beat the egg and add it to the milk and syrup.
Mix all the ingredients together. Bake in two well greased loaf tins in a moderate oven for approx. 11/2 hours.
Slice thinly after a couple of days and serve with butter or margarine.
Will keep for a month in a tin.
Sugarless Apple Dessert
Ingredients:
Cooking apples
Condensed milk
Orange juice
Nuts or grated chocolate
Method:
Grate raw cooking apple.
Whip together with the condensed milk.
Add a little orange juice.
Arrange in dishes with nuts or grated chocolate on top.
Sausage Pancakes
Ingredients:
1lb small sausages
4oz flour
1/2 pint milk
1/2 oz custard powder
Salt and pepper
Method:
Mix together the custard powder and the flour
then mix with some of the milk to a smooth batter.
Beat well for five minutes, stir in the rest of the milk.
Season with salt and pepper and leave to one side.
Fry the sausages, remove from pan and keep hot.
Pour off some of the fat and save, leaving enough in the pan to fry the first pancake.
Brown the pancake lightly on both sides and roll up with the sausage inside.
Keep warm.
Add some of the saved fat to the frying pan and add more batter for a second pancake.
Continue until all the batter is gone.
Serve very hot with fried tomatoes.
Honey Cakes
Ingredients:
1 teaspoon sugar
21/2 ounces margarine
2 teaspoons honey
6oz self raising flour
1 level teaspoon cinnamon#
Method:
Beat sugar and margarine until a soft cream consistency.
Sieve flour and cinnamon then add to mixture.
Mix with a wooden spoon until it binds together, then knead with your fingers until you have a soft dough.
Break off a piece of the dough and roll it between your floured palms into a ball.
Place on to a lightly greased baking tray.
Flatten slightly.
Repeat until you have used up all the dough, when you should have about sixteen delicious honey cakes.
http://www.allthatwomenwant.com/masks.htm
Homemade Facial Scrubs and Masks
by Rachel Paxton
Make a paste from a little oatmeal and water. Apply to face and allow to dry. Gently wipe off with a damp wash cloth.
Mash 1/2 banana and add 1 tablespoon honey and 2 tablespoons sour cream. Apply to face and let set for about 10 minutes. Gently wipe off with a damp wash cloth.
Two tablespoons of cornmeal mixed with enough water to make a thick paste makes a great inexpensive facial mask. Gently apply to face and wash off.
In a food processor or blender, combine 1/2 cucumber, 1 tablespoon yogurt, a few strawberries, and 1 teaspoon honey. Apply to face and allow to dry. Gently wipe off with a damp wash cloth.
Grind 1 tablespoon almonds into a fine meal in a blender or food processor. Mix almond meal together with 1 tablespoon honey and 1 egg white. Apply to face and let set for about 15 minutes. Gently wipe off with a damp wash cloth.
To loosen blackheads, combine equal parts baking soda and water in your hand and rub gently on your skin for 2 to 3 minutes. Rinse with warm water.
Mash half of an avocado and apply to entire face. Let set for about 20 minutes and then gently wipe off with a damp wash cloth.
Soak 1 cup dried apricots in water until softened. Puree in blender or food processor with 2 tablespoons skim milk powder. Apply to face and let set about 15 minutes. Gently wipe off with a damp wash cloth.
Puree 1/2 peeled, sliced cucumber in a blender or food processor and add 1 tablespoon yogurt. Apply to face and let set about 20 minutes. Gently wipe off with a damp wash cloth.
Crush a handful of strawberries and mix well with 1 teaspoon honey. Apply to face and let set for about 15 minutes. Gently wipe off with a damp wash cloth.
Mix 1 1/2 teaspoons honey, the juice from 1/2 of a lemon, and 1 small carton plain yogurt. Stir in 1 whipped egg white. Apply to face and let set about 15 minutes. Gently wipe off with a damp wash cloth.
Rachel Paxton publishes the Creative Homemaking Recipe of the Week Club, a weekly newsletter that contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message to
FreeRecipes-subscribe@egroups.com or visit http://www.creativehomemaking.com
Contact Author: drpaxton@bentonrea.com
http://www.allthatwomenwant.com/herbbutters.html
Elegant Herb Butters
by Brenda Hyde
Herb butters are easy to prepare and add elegance to any meal. They can be added to cooked fresh vegetables for a special touch. For an easy summer treat, grill ears of corn for your dinner guests and offer them several different butters for spreading. If you need to take something with you to a dinner, simply grab a loaf of fresh Italian or French bread and prepare a bowl or shaped log of herb butter to wrap and present to your hostess. Best of all, herb butters are simple and inexpensive. They can be frozen for several weeks if covered tightly. Start with these easy recipes, then use your imagination to create your own combinations.
Basil Butter
Combine 1/2 cup butter and 1/2 cup shredded leaves. Refrigerate at least 3 hours. Use on vegetables, chicken or fish. You can also use to cook scrambled eggs.
Sage Butter
Cream together 1/2 cup butter and 1/2 cup minced sage leaves. Refrigerate at least 3 hours. Wonderful on seafood or chicken, on fresh green beans or hot biscuits.
Cilantro Butter
You will need:
2 garlic cloves, unpeeled
1/2 cup butter, soft
1/2 cup minced cilantro
1 tsp. lemon juice
Blanch garlic in boiling water for 10 minutes, remove,cool and peel, then mince. In small bowl cream the butter and add other ingredients. Pack into small container and refrigerate. This has many uses such as spreading on fresh warm tortillas,mini corn muffins or baguettes.
Fines Herbs Butter
You will need:
1/2 cup soft butter
1 Tbls. chives
1 Tbls. parsley
1 Tbls. tarragon
1 Tbls. Chervil
Chop the herbs fine, mix with butter. Place in container. This is great on most vegetables, fish or French bread.
Special Butter for Fish
You will need:
1/4 cup butter
2 tsp. lemon juice
dash of salt and pepper 2 Tbls. chopped fennel leaves Combine and refrigerate. Can be used on baked fish.
Other Herbs
You may use the basic mix of 1/2 cup softened butter with other herbs in your garden or from the produce department. Chives make a wonderful butter that can be used on steamed or microwaved summer squash, corn or muffins. Don’t forget Marjoram or Oregano for fresh Italian or French bread!
Gift Giving Ideas:
Even though butters are refrigerated you can give a fresh basket for someone recovering at home from an illness or operation,or someone returning from a trip where the refrigerator may not be stocked, a housewarming present or a special anniversary. Place one or two herb butters, a baguette, dried pasta, colorful napkins, chocolate, or scented candles. Place in a nice wicker basket and you have a one of a kind, handmade gift!
About the author:
Brenda Hyde is a freelance writer and editor of the online magazine, Seeds of Knowledge. You can visit her at http://www.seedsofknowledge.com
http://www.allthatwomenwant.com/tenminutetricks.htm
10 Minute Tricks to Help You Get Organized
by Maria Gracia
1. 10 MINUTE CHORE BOX:
Rather than spending hours organizing, and doing it all yourself, create a 10 minute Chore Box for yourself—and one for each family member, if applicable.
Each person’s box would contain specific chores or tasks that need to be completed. The chores are written on slips of paper, and take a maximum of 10 minutes each to accomplish.
You can gear the tasks towards the person’s abilities (e.g. while older kids can help out with vacuuming, a 3 year old may instead be responsible for putting away his/her toys.)
Each day, as a chore is completed, that slip of paper is placed in a holding envelope until the Chore Box is empty. Then, when empty, the boxes are refilled, and the system starts over again. This also works well at the office!
2. 10 MINUTE PICK-UP:
Control the chaos. Schedule a consistent, ‘10 minute Pick-up’ each night. Set a timer to sound an alarm in 10 minutes.
While the clock is ticking, all family members are responsible for clearing out and putting away their belongings from the main family area.
When the timer sounds, you’re all done. Give yourselves a warm round of applause for all you’ve accomplished.
3. 10 MINUTE ‘WHEN I HAVE TIME’ GOALS:
One of the oldest phrases in the book is, ‘I’ll do that, when I have the time.’ Problem is, that time never seems to come.
If you REALLY want to do something, the time can generally be found pretty easily. For example, if you just won an all-expenses paid trip to the land of your dreams, you’d probably find time to fit it into your busy schedule without much of a problem.
So, it’s time to begin fitting in those things you want to do, and 10 Minute Goals can help. Schedule 10 minutes a day to catch up on your reading, or to begin learning that foreign language, or to simply spend having fun with your children. Then, work on those goals when the schedule date and time rolls around.
4. 10 MINUTE LUXURIES:
Don’t forget to schedule a few 10 Minutes Luxuries per day to do something nice for yourself.
Sometimes the day is so rushed and chaotic, that it’s easy to forget the really important things like family, health, spirituality, personal time and so on.
Take that 10 minute vacation every day. You deserve it!
by Maria Gracia - Get Organized Now!
http://www.getorganizednow.com
FREE Idea-Pak and E-zine filled with tips, ideas, articles and more to help you organize your home, your office and your life at the Get Organized Now! Web site!
Granny Note:
My friend Mary attempted to teach me to use this method, LOL, did not work for me, once I start something, I don’t want to stop.
Her timer sat by her sewing machine, as she would have been happy to sit there and sew for the entire day.
Did you know that the labels that give the content of fabric are often the strongest fabric made and are very good for patching clothes, under spots that wear too quick.
I awoke one morning to see my normally calm husband ripping one of his shirts to shreds..............
Of course I asked why?
His answer “ To keep Mary from patching it again!!!”
Laughing, as I too had been amazed that she had once again found a way to patch a completely worn out shirt, the material had gone thin and all that held it together were her hidden patches...........
I kept a box by the back door that I put stuff in to go to ‘Mary’s’, and the shirt was a rag for her to clean with, but she kept repairing it.
She loved Bill and they shared the same birthdate, she was 30 years older.......
Mary would take ball point pens, cut the case down an inch or so and the filler, and make Bill pens that fit in his shirt pocket, instead of sticking up and getting lost.
granny
http://www.allthatwomenwant.com/20toysyoudon%27thavetobuy.html
TWENTY TOYS YOU DON’T HAVE TO BUY
Fed up with forking out for the latest piece of over-hyped plastic? Answer “What can we do now Mum?” by making toys from items you will already have around the house.
1. Shops. Save all your empty grocery cartons for a week or so and you’ll soon have a shop any aspiring grocer would be proud of. Gluing down the flaps makes cereal boxes, jelly packets etc. look unopened. Clothes, shoes, and toys can all be used as “stock”. Paper bags and real or play money add to the fun.
2. Paper balls. When the kids keep arguing suggest that they throw something at each other! Paper balls are easily scrunched up from torn out magazine pages to make “ammunition”. When it’s time to tidy up, stand the waste paper basket in the middle of the room and see who can throw the most in. A rolled up magazine makes a good “bat” too.
3. Doctors/Nurses. A roll of white toilet tissue makes this game much more fun as Dads, Grans, teddies or dolls are mummified before your eyes. Plastic medicine spoons and cardboard box hospital beds for toys are extra props that make the game last longer.
4. Tubes. Cardboard tubes from kitchen roll or foil make instant telescopes for sailors or pirates, or tunnels to roll marbles through. Babies love to watch things disappear then reappear out of the bottom. Don’t leave them alone with the cardboard tube though as they will probably suck it.
5. Cardboard boxes must be about the best free toys you can get hold of. Push in the ends of large ones to make tunnels and caves to crawl through. Draw on windows and doors with felt tip pens to make a house, add a flag and portholes for a boat or paper plates and a steering wheel for a car.
6. Miniature gardens. The foil trays that pies and prepared foods arrive in make lovely containers for miniature gardens. The children can enjoy hunting around the park or garden for twigs to make trees, moss for a lawn, stones to arrange as a rockery or a waterfall. Keep twigs or stones where you want them with a little blue tack or plasticine. Add toy people or animals and maybe a little water if the container is watertight. This can be a very creative and enjoyable exercise if you have children of very different age groups to entertain. A variation is to use play sand (not builder’s sand - it stains everything yellow) to make a beach scene, maybe adding shells, stones and a blue paper sea.
7. Paper puppets. A picture of anything - colourful bird, clown’s face, animal or cartoon character, carefully cut out by an adult and stuck to the top of a strip of card about five inches long and one and a half inches wide becomes a very easily made puppet. These give such pleasure and are so easy to make that you will probably end up with dozens of them. Magazine pictures can be stuck on to folded card to make theatre set background and wings.
8. Potato prints. After cutting a potato in half, draw on a simple shape. A triangle, circle or star perhaps. Cut away the rest of the potato, leaving a shape to dip into paint and print on to paper.
9. Skittles. Skittles can be improvised from large plastic cola or lemonade bottles. A little sand or water in the bottom makes them more stable. A good game for learning to count.
10. Dens. Building a den must be one of the most memorable parts of childhood as we all seem to recall the bliss of blankets draped over the airing rack in the garden or over the backs of chairs indoors. Even today’s sophisticated kids seem to find the thought much more exciting than just erecting the shop bought plastic play house. I think the secret is to give structural advice about making the thing stay upright, but let the children do as much as possible themselves. Really large boxes of the type that washing machines and fridges come in can be had for the asking from the big electrical goods retailers and are useful for rooms within dens. Indoors, one of the simplest dens can be made by throwing a large sheet or duvet over a table. Cushions, torches,biscuits and comics or books will all be needed at the housewarming.
11. String. Children find a million uses for string, from tying up toy “baddies” to making a washing line for doll’s clothes. It can be tied to chair legs to make a jump, dipped into paint and twirled on to paper, plaited, knitted with, made into a parachute or mobile, used as a measuring aid or for learning how to tie shoelaces and bows. It need never linger in the kitchen drawer again.
12. Sewing cards. Stick a picture on to a postcard or draw a simple duck, car or teddy shape. With a bodkin needle push holes around the outline of your design about one inch apart. Using brightly coloured wool in the bodkin or a long bootlace, thread in and out of the holes.
13. Stilts. You need to do a little drilling for this one. Take two strong tins, coffee or clean paint tins are ideal, and drill a hole about one inch from the top on opposite sides of the tin. Insert a length of string and knot securely. Check that the handle is at a comfortable length for the child before knotting the other side. These are always very popular, but never leave young children alone with them especially near stairs or steps.
14. Cafes. Children’s tea sets are a handy prop for this game, but a picnic set or microwave cookware is just as good. Giving the waiter/waitress a little notebook and pencil to take orders and making a tall white hat from a cylinder of paper for the chef will add realism. Sit dolls and teddies around as well as willing Aunts and Grannies for extra customers.
15. Playdough. Mix together two cups of flour, one cup of salt, one cup of water, one tablespoon of oil and a few drops of food colouring for an easy to make dough that will keep for about three weeks if you wrap it in polythene and keep it in the fridge. All you have to do is knead the mixture well. Divide the mixture up first if you have more than one colour available.
16. Obstacle course. An obstacle course can turn a rainy day into an adventure. Use whatever you have available. A bench to walk the plank, cushion stepping stones across shark infested seas, through a cardboard box tunnel, up a chair mountain or through a duvet cave. The wilder your imagination the more your children will love it.
17. Easy boats. Recycle your empty margarine cartons. Use them as boats for the bath or paddling pool. These are so easy that even very young children can help to make them. Cut out triangular sail shapes from white or coloured paper. Make a small hole at the top and bottom of the sail so that you can push through a straw to make a mast. Let the child fix this to the bottom of a clean margarine tub with a lump of blue tack or plasticine. They sail extremely well and will even take a couple of toy people on an exciting cruise.
18. Capes. Nurses, kings, queens, Batman, Superman - they all need capes or cloaks. Luckily they are easy to make by attaching ribbon ties to an oblong of fabric in the colour of your child’s favourite caped character. Keep an eye on them though as anything tied around the neck could be dangerous.
19. Leaf art. Collect leaves and draw around them. This is fun for little ones and an educational tree identification game for older children. Colour in the details with crayons or paints. The leaves could then be stuck on to paper collage style or dipped into paint and then pressed firmly on to paper for a lovely leaf print.
20. Make a puzzle. Stick a favourite picture on to card and allow to dry with a heavy book on top. Cut into pieces, how many depending on the age of the child, for an almost instant and personal puzzle.
© Colleen Moulding 1999
All Rights Reserved
http://www.allthatwomenwant.com/hotdrinkmixes.htm
Fantastic Frugal Hot Drink Mixes
by Brandie Valenzuela
Recently my son and I went to a local Starbucks. As we waited for our sweet beverages to be made, we kept ourselves occupied by browsing the items they had for sale. There were lots of great items — many of which fit the cooler Autumn weather that had made its welcome in our area.
One of the items for sale was a cider mix, that was attractively coupled with a mug and cinnamon sticks.
Needing a gift for a friend, I considered making the purchase, but quickly regained some of my frugal sensibility (I was still in a Starbuck’s so I wasn’t being totally frugal to begin with) and realized how I could put together the same gift for $1 or less.
Compiled here is an assortment of wonderful mixes that when prepared are sure to warm the soul. Pick your favorite and make some for yourself, or a friend!
Hot Cocoa Mix
1 (8-qt.) box instant powdered milk
1 (16 oz.) jar nondairy creamer
1 (2 lb.) box Nestle’s Quik®
1 (1 lb.) box confectioners’ sugar
Sift sugar and mix together. Add 2 cups miniature marshmallows, if desired. To use, fill a mug half full of mix. Add boiling water.
Cinnamon and Spice Beverage Mix
2/3 cup instant coffee
1 1/3 cups sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.
Friendship Tea Mix
1 (18 oz.) jar Tang breakfast drink (orange flavor)
1 cup sugar
1/2 cup presweetened lemonade mix (such as Countrytime)
1/2 cup instant tea
1 (3 oz. box ) orange or peach Jell-O
2 1/2 tsp. ground cinnamon
1 tsp. ground cloves
Combine these dry ingredients and store in an airtight container. Use 1 1/2 tablespoons per cup of boiling water.
Makes approximately 50 servings.
Malted Hot Cocoa Mix
1 (25.6 oz.) box nonfat dry milk powder
6 cups miniature marshmallows
1 (16 oz.) container instant chocolate milk mix
1 (13 oz.) jar malted milk powder
1 cup sifted confectioners’ sugar
1 (6 oz.) jar powdered nondairy creamer
1/2 tsp. salt
In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts. To serve, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended.
Toffee Mocha Beverage Mix
2/3 cup instant coffee
1 cup powdered nondairy creamer
1/2 cup nonfat dry milk
1/4 cup cocoa powder
1 cup brown sugar, packed
Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.
Swiss Mocha Beverage Mix
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 T. cocoa powder
Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.
Spiced Tea Mix
1 (18 oz.) jar orange breakfast beverage crystals
2 C. sugar
1/2 cup red cinnamon candies
1/3 cup instant tea mix
1 tsp. ground cinnamon
1 tsp. ground cloves
Combine all ingredients; store in an airtight container. To serve, stir 1 1/2 tablespoons of mix into 1 cup hot water, stirring until candies dissolve.
Spiced Cocoa Mix
2 cups nonfat dry milk powder
1/2 cup powdered nondairy creamer
1/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners’ sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Combine all ingredients, and mix thoroughly. For each serving, combine 1/3 cup Spiced Cocoa Mix and 3/4 cup boiling water. Stir to dissolve.
Mocha Cocoa Beverage Mix
2 2/3 cups nonfat dry milk
3/4 cup instant cocoa mix
1/2 cup. instant coffee
1/4 cup powdered nondairy creamer
1/4 cup confectioners’ sugar
Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.
Fruity Cocoa Mix
3 cups instant hot cocoa mix
1 pkg. unsweetened Kool-Aid mix, any fruity flavor
Combine all ingredients in a a sealable container. Shake well until blended. Store in an airtight container. To use, stir 2 heaping tablespoons into a coffee mug of hot water.
About The Author:
Brandie is an wife, mother of 3, and entrepreneur. If you like this article, you are sure to like other
goodies that she offers, including HomeMade Living — a free ezine for stay-at-home mothers.
Subscribe to her ezine at: http://groups.yahoo.com/group/homemadeliving
Bid on her auctions at:http://members.ebay.com/aboutme/bmvcreations
http://www.allthatwomenwant.com/vines.htm
The Magic Of Annual Vines
by Jackie Carroll
For the cost of a packet of seeds, you can quickly create a show stopping garden accent or a living hideaway for children, hide a rusty chain link fence or an unsightly garage wall, and turn an ordinary balcony into a private garden. Started from seeds, annual vines will scramble to heights of 20 feet or more, highlighting features you want to show off and
covering eyesores.
Here are just a few of the many uses for annual vines:
Add a little magic to your garden by planting a trellis or pole with brightly colored morning glories and moonflowers. You’ll have a burst of brightly colored flowers during the day, and luminescent white blossoms at night.
Add shade and privacy to your balcony with annual vines. Because their root systems are limited, they can be grown in large planters on a trellis, or allowed to trail from window boxes and big hanging baskets. The vertical growing habit will make a small area seem larger.
Annual vines are ideal for introducing your children to the magic of gardening. Build a teepee of bamboo or fallen tree branches, and plant with scarlet runner beans or tall nasturtiums. Your children will enjoy their colorful (and edible) hideaway while learning about the wonders of nature.
Plant climbing vines along chain link fences and light poles to soften the look of your landscape.
Annual vines will quickly blanket a problem slope or other area that is difficult to mow with colorful flowers. If your slope is difficult to plant, use a vine that will reseed itself such as morning glories or cardinal climbers.
Plant vines along a southern wall to keep the house cooler in summer.
Annual vines are easy to grow. They like a sunny location with good quality, well drained soil. Plant your seeds according to the package directions, and keep them evenly moist until they germinate. After germination, you’ll only need to water when the weather has been extremely hot or dry. Use fertilizers sparingly. An abundance of nitrogen will encourage
your vines to produce an abundance of dark green foliage and few flowers.
Have your trellises or other support in place when you plant your seeds. If you can’t plant right next to the support, insert twigs into the soil next to the seeds to lead the vines to their intended support. If the vine can’t find its support right away, it will waste time searching and reaching for something to grab on to.
Recommended Annual Vines
Black Eyed Susan Vine
Unlike many climbing vines, this one isn’t invasive so it can be incorporated into existing gardens without fear of crowding out existing plants. It’s a great choice for hanging baskets and window boxes.
Height: 5’ to 10’ trailing vine
Cardinal Climber Vine
The deep red flowers with white or yellow throats are sure to draw attention to your trellises, fences and poles.
Height: 6’ to 20’ vine
Cypress Vine
This vine can add a tropical texture to your landscape with its interesting foliage and mix of bright red, pink and white flowers. With the right conditions, it grows to 20 feet.
Height: 8’ to 10’ vine
Hyacinth Bean Vine
This striking vine will have your visitors asking if it’s real! The flowers are followed by velvety purple bean pods.
Height: 6’ - 20’ vine
Mina Lobata
‘Firecracker Vine’ or ‘Exotic Love,’ this unusual, exciting, interesting annual vine has up to 12
beautiful 2” tubular flowers on each spike. Performs well on trellises and in hanging baskets.
Height: 6’ to 10’ vine
Moonflower
Plant this fast-growing vine on a porch, near an entrance, or under a window where you can enjoy the evening performance and heady fragrance. The flowers bloom only at night, and unfold in 2-3 minutes, and event worth waiting for!
Height: 10’ to 20’ vine
Morning Glories
In the summer, flowers open in the morning, and in the fall they stay open all day. Morning glories are grown as a groundcover in difficult areas.
Height: 8’ - 10’ vine
Sweet Peas
Sweet peas are shorter than most of the other annual vines mentioned here, but their outstanding fragrance make them worthwhile when height isn’t important. They make a wonderful cut flower.
Height: 3’ to 5’ vine
About the Author:
Jackie Carroll is the editor of GardenGuides.com, a leading internet destination for gardening information and ideas. For hundreds of gardening articles and expert gardening advice visit:
http://www.gardenguides.com
Come see what’s on sale at GardenGuides Shops:
http://store.yahoo.com/gardenguides-store/
Check out this man’s book for sale, then hit google, at home jobs were always of interest to me...............
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http://www.hillbillyhousewife.com/familybread.htm
Family Bread
* 4 cups warm tap water (not hot)
* 2/3 cup non-fat dry milk powder (instant powdered milk)
* 1/3 cup sugar or 1/4 cup honey
* 2 packets or 4 teaspoons dry yeast
* 1 tablespoon salt
* 1/3 cup melted margarine or oil
* 12 cups (approximately) white or whole wheat flour or a combination
The first thing you need is a big bowl or clean dish pan to mix this up in. I use a huge metal bowl that is made of stainless steel. But I used to use the same plastic dish tub I washed the dishes in. I would wash it with a little bit of bleach, rinse it really well, and then dry it completely. In some ways it worked better because it fit on my lap more conveniently due to the rectangular shape. But the shiny stainless steel one does look more like I know what I’m doing. So much for appearances.
So anyway mix the water, dry milk powder and sugar in the dishpan or bowl. Add the yeast, sort of sprinkled on top. Allow the mixture to sit until the yeast dissolves some, this will only take a couple of minutes. Add the salt, margarine or oil, and flour. Mix with a wooden spoon until it gets too stiff and then dig in with your hands. When the dough is in a nice cohesive ball, turn it out onto a floured kitchen table or counter. Or if you are using a dish pan, you can just leave it in there.
Now start kneading the dough with all of the love you have for your family. Press the dough and send big love vibes into it. Stretch the dough and impress all of your compassion and generosity into it. Remember why you love your kids, and your spouse and your mom or you dad, and just put it all into the dough. Knead it like this for a full ten minutes. Add more flour if you need to as you go along.
Coat the dough with oil, about 2 tablespoons of it, and put it into the bowl or dishpan. Cover it with a towel or plastic wrap and let it set in a warm place to rise for about an hour or so. It should double in bulk. It may take up to two hours on cool days, or in the air conditioning, so be patient.
Punch down the dough by literally pressing your fist into the center of it. Divide the dough into 4 equal lumps. Coax them into loaf shapes and place them into large (9 by 5-inch) well oiled loaf pans. If you don’t have enough loaf pans, use casserole pans or cake pans, or whatever. Cover the dough with a cloth or more plastic wrap and let it rise again. It should take less time for the second rising. When the dough is risen up enough, bake the loaves at 350° for 40 minutes.
You can tell the dough is done if you turn it out of the pan and thump the bottom with your finger. It should make a dull hollow sound. If it doesn’t sound hollow, put it back into the pan and cook it some more. Makes four loaves.
Old-Fashioned Low-Yeast Bread:
This variation is similar to sourdough bread and it has 2 benefits. The first is economical. You only need a single packet of yeast to make 4 loaves of bread. The second is that the work can be done the day before and finished when you have more time the next day. The process is simple.
Reduce the yeast to 1 packet, or approximately 2-1/4 teaspoons of active dry yeast. Mix and knead the dough as directed. When you tuck it away to rise, put it in a spot that is safe from nocturnal critters (like in the oven or the drier) and let it sit for 12 to 18 hours. The yeast has to have a long time to work because there isn’t much of it in there. As it sits in the dough, it will reproduce itself and gradually raise the entire batch of dough. Do not refrigerate it during this time; let it sit at room temperature.
The next day check your dough to see how it’s doing. If it has doubled in bulk, then you can punch it down and shape it into loaves. If it hasn’t doubled yet then let it sit a while longer.
Don’t worry about the dough. Don’t worry about it going bad, or getting contaminated or anything like that. Remember, our foremothers always made their dough this way and they produced healthy, hearty offspring that could withstand all sorts of trouble. Eating this kind of bread didn’t make anyone sick back then when their sanitary methods were questionable at best and it won’t hurt you or your crew either.
After the dough has doubled, you can proceed with the recipe as written. The second rise may take 2 or 3 hours, or it may take less than that. Bake the bread like you normally do. When it’s done you’ll notice that the texture may seem a tiny bit chewier than usual, but for the most part it will be perfectly normal bread.
http://www.hillbillyhousewife.com/cupofsoup.htm
Make Your Own Cup Of Soup
All of the following snacks are under 25 calories, some are under 10! They are warm, fast and satisfying, especially when you are hungry for something, but don’t know what. All are made by adding 1 cup of boiling water to a packet of low-sodium broth powder. I mix mine in a mug, but a bowl would work just as well.
Sick Woman’s Salvation: 1 cup hot chicken bouillon with a dash of lemon pepper. 6 calories.
Maggie’s Favorite: 1 cup hot chicken bouillon with a dash each of onion powder and cayenne pepper. 7 calories. I often add an unsalted, crumbled saltine cracker which brings the calories up to 20.
Tangy Beef Cup: 1 cup hot beef bouillon with a dash of Worcestershire sauce. 5 calories.
Spicy Beef Cup: 1/2 cup each beef bouillon and tomato juice with a shot of hot sauce. 23 calories.
Chicken Curry: 1 cup hot chicken bouillon with a pinch of curry powder, 2 teaspoons dry instant rice, or cooked rice, and a pinch of dry parsley. 21 calories.
Country Compassion: 1 cup hot ham or beef bouillon, 1 teaspoon bacon bits; 1 teaspoon mashed potato flakes and 1/2 teaspoon dry onion. 19 calories.
French Onion: 1 cup beef bouillon, 1 teaspoon dry onion and a small pinch of garlic powder. 10 calories.
French Onion Supreme: Prepare French Onion above. Crumble 1 saltine cracker into the soup, and add 1/2 teaspoon grated Parmesan cheese. 25 calories.
Vegetable Beef: 1 cup hot beef bouillon poured over 1/2 cup shredded salad greens. The boiling broth will cook the vegetables just enough. Add a dash each hot pepper flakes, onion powder and garlic powder. A few celery leaves are also nice. 15 calories.
http://www.hillbillyhousewife.com/magicmilkshakes.htm
Magic Milk Shakes
* 1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes, as much as you can spare
* 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!
Variations:
* Add 1 tablespoon of instant coffee for a mocha shake
* Add 1 very ripe banana for a chocolate banana shake
* Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
* Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
* To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
A few tips and a long rant:
I get more email about this recipe than I do about almost anything else. The people who love it always add the oil and the nonstick spray. The people who hate it seem to think they can get by without these ingredients. Let me make things clear. Fat makes things creamy. It may seem weird to add vegetable oil to a beverage, but manufacturers do it all the time. Coffee creamer has oil and shortening it. Fancy coffee mixes and hot cocoa mixes have oil and shortening added. Whipped topping and many ice creams have added vegetable fats. Read the labels if you don’t believe me. Dairy fat tends to go rancid when it is dried so it is seldom used in commercial products. Instead food manufacturers use vegetable fats, usually of the hydrogenated variety. They are cheaper than dairy fats, don’t require refrigeration, and are easier to use.
Fat is added to foods for many different reasons. For this recipe it acts as a flavor carrier and adds richness and depth to the texture and flavor of the finished shake. Oil is the ingredient that makes your milk shakes thick and creamy. If you make it without any added fat you will not get a milk shake that resembles Wendy’s Frosties. You will get chocolate ice. Chocolate ice is nice, but it isn’t a rich, creamy Frosty.
Think about how creamy mayonnaise is. It’s 99% vegetable oil. All of that creaminess comes from mixing oil with a small amount of vinegar and an emulsifier (eggs in the case of mayo). Then it’s all whipped to creamy perfection. To make your milk shakes creamy you need to emulsify the milk and the oil, the same way the oil and vinegar must be emulsified for mayonnaise. To emulsify something is to mix it up really well, so the particles won’t separate on standing.
Nonstick spray contains liquid lecithin as it’s active ingredient. Lecithin is found in eggs and in soybeans, both of which are natural emulsifiers. You can buy liquid lecithin at your local health food store or online from natural food resources. If you liked, you could use 1/2-teaspoon of liquid lecithin instead of the nonstick spray. Most folks don’t have liquid lecithin laying about the house though, so I give you the option of using nonstick spray instead.
Liquid lecithin is derived from soybeans. It is a fat; a healthy fat. When manufacturers discovered that liquid lecithin has nonstick properties they put it in a can with a propellent and thus invented nonstick spray. Before manufacturers discovered this, old hippies and health food freaks were using lecithin to grease their baking pans and adding it to salad dressings so they would stay mixed longer. Today, some vegans use liquid lecithin as an egg substitute in baking. Most store-bought chocolates and salad dressings have liquid lecithin added to give them the creamy satiny quality that we all look for in these products.
Which brings us back to this recipe. If you want a luscious, satisfying milk shake then follow the recipe and add the oil and the nonstick spray as directed above. br />
Before you write me and complain that this recipe advertises something that it doesn’t deliver, please check the recipe to see if you left anything out or fudged on any of the ingredients or directions. Try the recipe again, being sure to measure everything carefully. If you don’t add enough ice, then the recipe won’t be very thick. If you add too much water, then your blender will be overloaded. If you don’t add enough dry milk, then it will taste watery. If you only blend it for a moment or two, then it will be chunky instead of creamy. If you omit the oil and nonstick spray then you won’t get a milk shake. You’ll have something similar, but it will fall short of the mark. The directions are specific for a reason. If you follow them then you will have satisfying results. Assuming you doing everything as written and you still are not pleased, then you may write me and complain. I may be able to help out. Thank-you.
—The Management
P.S. In my original recipe I pointed out that for an almost fat free milkshake you may omit the oil and only use a squirt of nonstick spray instead. Many people were satisfied with this version and enjoyed it immensely. Since posting my rant, they have emailed requests that I include this option for others who may need it for dietary reasons. If you prepare milk shakes with this option and are not satisfied with your results, then try it with the oil added, to see if you like it better. After trying both versions you may write me and complain if need be.
http://www.hillbillyhousewife.com/darkchocolatecakemix.htm
Dark Rich Chocolate Cake Mix
Click to Print This Recipe
* 1 cup unbleached white flour
* 2/3 cup whole wheat flour
* 1-1/2 cups sugar
* 3/4 cup unsweetened cocoa
* 1/4 cup dry buttermilk powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon instant coffee crystals
I use a plastic, gallon sized, zipper bag for this recipe. Measure all of these ingredients into the bag. Zipper it closed, and gently shake to combine all of the ingredients. Label the bag, and make sure it is sealed all the way. Store on the pantry shelf until needed. Make several at once for the most convenience.
To Prepare
1 package of Dark Rich Chocolate Cake Mix
2 cups tap water
1/2 cup vegetable oil
2 medium eggs
Empty the cake mix into a big bowl. Add the water, oil and eggs. Beat with a whisk or electric beaters for about 2 minutes, or until the mixture is smooth and any lumps are gone. Turn the batter into a well oiled 9” x 13” rectangular pan. Bake at 350° for about 35 to 40 minutes. The sides should be pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean. Be careful not to overbake. Cool and frost as desired. Makes about 24 pieces. This is one of the best cakes in my collection.
Easiest Onion Veggie-Beef Steaks
*
1 cup vital wheat gluten flour
* 3/4 cup tap water
* 1 packet onion soup mix (read the label to be sure there aren’t any meat products)
* 3 cups water
In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat steak shape. I go for a roughly square shape, but the shape really doesn’t matter that much. Try to get the steaks to be about 1/2-inch thick. They will be strechy, so you have to be patient. Lay them aside when they are shaped to your liking.
Meanwhile, bring the onion soup mix and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the steaks. Allow the steaks to gently simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don’t require much attention while they cook. As they cook, the steaks will increase in size, almost doubling, and will turn a pleasant appetizing shade of brown.
As the steaks cook, be sure the broth only simmers and doesn’t boil. If cooked too fast, the steaks will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the steaks have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. If you like, these steaks can be drained and chopped in a food processor to resemble ground beef. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes. This is the easiest seitan recipe I know that still gives excellent results.
Smokey Maple Ham Roast
Gluten Roast:
*
2 cups instant gluten flour
* 2 packets vegetarian ham broth powder (I use Goya brand)
* 1/4 teaspoon cloves
* 1/8 teaspoon cayenne
* 1/3 cup maple syrup
* 1 teaspoon liquid smoke
* 2 tablespoons soy sauce
* 2 tablespoons oil
* 1-1/4 cups water
Simmering Broth:
*
4 packets vegetarian ham broth powder (I use Goya brand)
* 2 tablespoons liquid smoke
* 1/4 cup soy sauce
* 1/2 cup maple syrup
* 1/2 teaspoon black pepper
* 1/4 teaspoon cloves
* 4 cups tap water
This recipe is mixed in a bread maker and cooked in a crock pot. It can also be mixed by hand if you don’t have a bread machine, but you really need a crock pot for the slow cooking that gives this roast it characteristic texture. It has a succulent, subtly spicy, ham flavor and the texture that is remarkably similar to dry roasted ham. This recipe is suprisingly meat-like, and well worth the small effort it takes to prepare.
Begin by preparing the roast.
Bread Machine Method: Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast dough from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval.
Hand Method: Measure the vital wheat gluten, broth powder, cloves and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the maple syrup, liquid smoke, soy sauce, oil and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.
Crock Pot: Prepare the Simmering Broth by combining all of the listed ingredients in your crock pot. Stir briefly to dissolve the broth powder. Place the glam gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 12 hours. If you get up in the middle of the night, take a minute to check the ham, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.
Leftovers are delicious in glam and cheese sandwiches with mustard and mayo. This roast can also be sliced thin & fried in a little oil or cooked with scrambled eggs or tofu for breakfast. It is excellent sliced and served on fresh hot biscuits with juicy ripe tomatoes. Other ideas include chopping it finely and adding it to grits or cornmeal mush, adding 1/2 to 1-cup to Red Rice or Dirty Rice, or mincing it finely and using it to make vegetarian ham salad. It is also excellent in sweet and sour sauce with pineapple and stir-fried green pepper strips or french style green beans. This roast is sweet, smoky, salty and has just the right amount of spiciness to make it full-bodied and flavorful. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.
Easiest Golden Veggie-Chicken Cutlets
*
1 cup vital wheat gluten
* 3/4 cup tap water
* 5 chicken flavored bouillon cubes
* Optional: Dash each poultry seasoning, hot pepper flakes &/or turmeric
* 3 cups tap water
In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat cutlet shape. I aiim for a rough oval, but the shape really doesn’t matter that much. Try to get the cutlets to be about 1/2-inch thick. They will be stretchy, so you have to be patient. Lay them aside when they are shaped to your liking.
Meanwhile, bring the broth, any seasonings and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the cutlets. Allow them to simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don’t require much attention while they cook. As they cook, the cutlets will increase in size, almost doubling, and will turn a pleasant appetizing golden color.
As the cutlets cook, be sure that the broth simmers and doesn’t boil. If cooked too fast, the cutlets will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the cutlets have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes.
Hearty Brown Veggie-Beef Roast
Gluten Roast:
*
2 cups instant gluten flour
* 1 tablespoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 teaspoon sugar
* Pinch cayenne pepper
* 1/4 cup vegetarian beef broth powder or 4 beef flavored bouillon cubes
* 3 tablespoons soy sauce
* 2 tablespoon oil
* 2 teaspoons browning liquid
* 1-1/4 cups cool tap water
Simmering Broth:
*
4 beef flavored bouillon cubes or 1/4 cup vegetarian beef broth powder
* 4 cups tap water
This recipe is cooked in a crock pot and mixed in a bread maker. It can also be mixed by hand if you don’t have a bread machine. It has a hearty beefy flavor and sturdy texture that is remarkably meat-like.
Begin by preparing the roast.
Bread Machine Method: Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval.
Hand Method: Measure the vital wheat gluten, onion, garlic, black pepper, sugar, vegetarian beef broth powder, and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the soy sauce, oil, browning liquid, and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.
Crock Pot: Pour 4 cups water, 4 tablespoons beef broth powder and 4 vegetable bouillon cubes in your crock pot. Mix to dissolve the broth. Place the beef gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 10 hours. If you get up in the middle of the night, take a minute to check the roast, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.
Leftovers are delicious in sandwiches, fried with fresh onions, cut into strips for stir fries and fajitas, tossed into pot pies, or ground and used in place of ground meat. This roast is meaty, full bodied and very much like beef. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.
http://www.hillbillyhousewife.com/heartybrownroast.htm
http://www.hillbillyhousewife.com/dirtyrice.htm
Dirty Rice From Fresh Ingredients
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* 1/2 to 1 pound ground beef or turkey
* 1 onion, chopped
* 1 green pepper, chopped
* 2 stalks of celery, chopped
* 3 cloves of garlic, minced
* 1 cup long grain white rice
* 4 beef flavored bouillon cubes
* 1 teaspoon paprika
* 1/4 - 1/2 teaspoon red pepper flakes
* 3 to 4 cups tap water
* 1-1/2 tablespoon soy sauce
I like to make this in a 12” skillet because the rice expands a lot. You could use a 3-quart or larger saucepan, if you don’t have a skillet that’s big enough. Fry up your meat until it is all broken up and brown. Drain off the fat if necessary. Add the vegetables and garlic and sautè until the onions are tender and fragrant. Add the rice, bouillon, paprika, red pepper flakes, 3 cups of tap water and the soy sauce. Bring the mixture to a boil. Reduce the heat to very low and put a good lid on the skillet or saucepan. Simmer for about 30 minutes. If you think you need it, then add more water while it cooks, to keep things moist. Makes 4 to 6 servings. Serve hot with fresh or canned fruit on the side.
Note: When I don’t have green pepper I use frozen peas or mixed veggies instead. Usually about 1 to 2 cups of veggies is enough.
Machine Baked French Bread
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* 1-1/3 cups warm tap water
* 1-1/2 teaspoons salt
* 4 cups bread flour or all purpose flour
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s French Bread or Whole Wheat Cycle. On my machine the French Bread Cycle lasts for 3 hours and 50 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
The French Bread Cycle kneads and cooks the bread an extra long time, so it rises properly and has an extra crispy crust. If you don’t have a French Bread Cycle, then use the Wheat Cycle which lasts for almost as long, giving the dough the extra kneading it needs. If you don’t have a Wheat Cycle, then cook it on the Basic Cycle. It will still be good.
Bread Machine Pizza Crust
* 1-1/4 cups water (plus 1 or 2 more tablespoons if necessary)
* 3 tablespoons olive or other vegetable oil
* 1 teaspoon salt
* 4 cups bread flour or all purpose flour
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 - 14” or 16” pizza pans. I oil the pans a little first, but you don’t have to if you don’t want to.
Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.
Rapid Cycle Raisin Bread
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* 1-2/3 cups warm tap water
* 2 tablespoon vegetable oil
* 4 1/2 cups bread flour or all-purpose flour
* 2 tablespoons dry milk powder
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons cinnamon
* 1/3 cup sugar
* 2 teaspoons bread machine yeast
* 1 cup raisins
Measure the ingredients (except the raisins) into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. After the dough has kneaded for 10 minutes, add the raisins. I use my kitchen timer to tell me when ten minutes is up. Let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
This recipe is very soft when it is first baked. I especially like it with ricotta or neufchatel cheese spread on it. It also toasts very nicely, and makes excellent French Toast. I find that Apple Butter has a special affinity for most types of raisin bread. Try it, and you’ll probably agree. Makes a 2 lb loaf.