I would recommend eating the peanut butter first so that you will have the strength to choke down the spam!<<<
Laughing, as you and pgalt will agree.
He suggested that Spam should be fed to my cats.
I like it on a prospecting trip, cooked over the camp fire, with a can of pork and beans and fire blackened coffee pot that tastes like wood smoke, that is good memories to me.
http://www.castbullet.com/cooking/beerb.htm
[Different and my recipe uses butter in it, looks good in the photo, and if you have not tried making it, it takes 2 or 3 minutes and is good. I do not put my beer in the refrig, so it is ready for cooking and not already drank....use beer in place of buttermilk in pancakes and for real flavor in cooking roasts...granny]
Dutch Oven
Beer Bread
by
Phil Mahan
(Click thumbnails for full size photos. Use your browser’s “Back” button to return.)
When camping in remote areas, one of the things you seem to run out of first is bread!
This is an easy camp bread to make, and it’s mighty good. This recipe will work in an 8 inch, 10 inch or 12 inch Camp style Dutch Oven. If using store bought charcoal and a 12 inch DO, the coal count is 15 coals on top of the lid and 8 coals on the bottom.
Ready for mixing
Ready for mixing.
You need:
3 cups self-rising flour
3 tbl sugar
1 tbl dried onion flakes
1 12oz beer—Miller, Bud, etc., no dark beers
If you want your beer bread with a Texas Twist please add:
1/4 tsp dried crushed chili flakes
1/8 tsp dried granulated garlic
Ready for the Dutch oven
Ready to put in the Dutch oven
The trick to making good beer bread or biscuits is don’t mess with that dough anymore than you have to! The more you knead a quick bread dough, the more hard that baked bread or biscuit is going to get.
Mix all dry stuff.
Pour in beer.
Mix up and lay on work surface.
Knead just a little to form a dough ball.
Flatten it out and place in a well greased Dutch Oven.
Place oven in coals.
Cooked in a Dutch oven
Looking down into a 12 inch Dutch oven at a cooked loaf of beer bread.
1/3 coals on bottom, 2/3 coals on top.
Bake about 15 to 25 minutes.
Check after the first 10 min or so.
When nice and brown on top, remove and knock on the bottom of loaf.
If it says THUNK it’s done.
This is a note to the folks that are new to the art of baking in the coals in a Dutch Oven. As you most likely know, cooking time, especially in baking, varies a lot in coal cooking, but don’t let the idea of baking bread or biscuits in a Dutch Oven in the coals throw you! It ain’t rocket science! In fact it’s not science at all! It’s an art! In fact, until just recently, DO cooking and baking was almost a lost art! DO cooking used to be pretty much limited to some folks that liked the old time ways (like Da Cap’n) and the Boy and Girl Scouts—the Scouts never left that Dutch Oven! They knew exactly what it could do and used it!
The only thing iffy about DO baking is the time you need to get that baking done. The main reason that baking time can’t be nailed down is because of the fuel you use. Even when using store bought charcoal, the heat that charcoal puts out will vary with the brands of charcoal you use (some burn hotter than others).
When you get to campfire coal cooking, using firewood, we really have a problem! Now out here in the Big Thicket where I live, I use red oak for my firewood. The reason is I got bunches of it falling on the ground all the time—dead fall!
I ain’t about to go to the store and buy a $10 sack of charcoal with my hard earned money when I got cords of red oak on the ground waiting to get picked up. Red oak burns with a good heat, and I can time stuff pretty good because I cook and bake with it a lot.
Cooked in a Dutch oven
Ready for butter!
Now if you live near a pine forest, maybe got a lot of mesquite, or maybe western cedar, you have some fine fire wood for DO cooking—but each of these woods burn different and produce different amounts of heat! So the best way to learn is to give it a try! It will not take long before you know exactly how long it’s gonna be before you got bread or biscuits!
Copyright 2001 by Phil Mahan
Cooking With Da Cap’n
http://www.castbullet.com/cooking/yeastb.htm
Cap’s Lazy Man Yeast Biscuits
by
Phil Mahan
Yeast biscuits!
Here’s a biscuit recipe that Grandpa forgot to tell you about, and it uses baking mix!
These biscuits come out so light and fluffy, ya gotta be careful they don’t float out of that Dutch oven when you take off the lid!
4 1/2 cups biscuit baking mix (any kind)
3 tbl white sugar
4 tsp dry (1 packet) baker’s yeast
1 1/3 cups warm milk (not hot, about body temp)
* Mix all the dry stuff up, pour in the milk, stir til dough starts to thicken
* Lay out on floured surface and start to gently knead the dough (dough will be wet and sticky) add more baking mix as you knead, til dough is non-sticky
* Knead gently a total of about 20 times
* Pat (do not roll) dough out about 1/2 inch thick, cut out biscuits with a 2 3/4 inch biscuit cutter, or an empty pork and beans can
* Place biscuits in lightly greased baking pan or Dutch Oven, cover with a cloth and let rise til double (about 1 1/2 hours)
* Bake at 400 American degrees til golden brown, about 12 to 15 minutes
* Serve!
This recipe will make about 14 to 16 good sized biscuits, cut the recipe in half for smaller groups.
For Sourdough Fans
If you would like sourdough biscuits:
* Reduce the milk by 1 cup
* Reduce the biscuit mix by 1 cup
* Add 1 1/4 cups sourdough starter
* Add 2 tbl dry skim milk powder
Follow the recipe as written, do not forget the Baker’s yeast, rising times and baking times remain the same.
Copyright 2007 by Phil Mahan
Cooking With Da Cap’n
http://www.castbullet.com/cooking/mam.htm
[Not exactly survival food, but I could survive on it, maybe even if it were venison..has photos and it should do fine in a crockpot....granny]
Matagorda
Matambre
by
Phil Mahan
Howdy folks!
I don’t know about you, but I love to cook dishes from different parts of the world. I do this at home, and also when I’m camping. This dish is a matambre, which has its roots in Argentina. Matambre is a stuffed rolled beef steak, and it was cooked as a camp and travel food back in the old days. The word matambre means kill hunger and this dish does just what it says it will! It’s a very tasty dish, especially when served over steamed rice topped with some of the stock and meat juices from the bottom of the Dutch oven.
The dry spices can be adjusted to your taste. I have written this recipe spiced fairly mild; my wife and I lean real heavy on the garlic. If you would like to use fresh garlic and parsley, that’s fine!
Cap’s Matagorda Matambre
* 3, 1 pound each round steaks—beaten flat with a meat hammer
* 3 large carrots—made into peelings (keep peeling ‘til carrots are gone)
* 1/2 large head cabbage—thin sliced (cut across top of the cabbage head)
* 6 big green onions—chopped (tops and all)
* 1 1/2 tsp dried granulated garlic
* 1 1/2 tsp cracked black pepper
* 6 tsp dried parsley flakes
* 1 1/2 tsp seasoning salt (I like Lawry’s)
* some cotton string (butcher string)
* 2 cups rich beef stock
* light sprinkle of Cajun spice (I like Tony’s)
Click thumbnails for full size Javascript popup photos.
Click for full size popup photo
Round steak flattened and spiced.
For each 1 pound round steak: pound the steak good and flat.
Sprinkle on 1/2 tsp garlic bits (equals 2 garlic cloves), 1/2 tsp pepper, 1/2 tsp seasoning salt, 2 tsp dried parsley flakes. Pat this into the meat real good.
Click for full size popup photo
Layering the vegetables.
Layer 1/3 of the chopped green onions on top of the meat.
Layer 1/3 of the carrot peelings on top of that.
Layer 1/3 the thin sliced cabbage on top of that.
Gently roll the filled round steak into a roll (like a jelly roll).
Click for full size popup photo
Rolled and tied.
Cut some butcher string and tie the steak roll on both ends and in the middle.
Now repeat this for the other two steaks.
Click for full size popup photo
Inside the Dutch oven.
Place a trivet inside a Camp Dutch oven (12 inch or better).
Place the 3 rolled steaks on top of the trivet.
Gently pour the beef stock into Dutch oven, then lightly sprinkle the Cajun spice over everything.
Click for full size popup photo
Cooking!
Place in medium coals (350 American degrees) and bake/cook for 1 1/2 hours.
Note! Do not throw away all that wonderful juice in the bottom of the Dutch oven! It makes a great gravy, sauce, or soup/chili stock!
Click for full size popup photo
Let’s eat!
Remove and slice into rounds and serve! Goes extremely well with a dollop of creamed horse radish.
Copyright 2002 by Phil Mahan
Cooking With Da Cap’n
http://www.castbullet.com/makeit/hobo.htm
[Has photos, this is easy]
A 2¢ Hobo Stove
Copyright 2003 by Junior Doughty
Click for full size popup photo Check out my very efficient hobo stove made from a Wal-Mart coffee can and a junk pile 8” x 8” piece of expanded metal. I estimate the cost of electricity used by my Dremel® tool at 2¢ for the maybe one minute it took me to cut the expanded metal. Thus the entire stove cost me 2¢.
On the left of the photo see an empty coffee can and the original large piece of expanded metal. On the right of the photo see the hobo stove filled with sticks I gathered from my front yard. In the full size photo note a turned under web point on all four sides of the grill. They keep the grill from sliding off the top of the can.
Also in the full size photo note one of the four holes punched in the bottom side of the stove can by an old style beer opener, a “church key” we called them. Four holes allow the proper air intake for simmer-cooking. You can punch more holes and get more heat, but your wood will burn much faster.
Click for full size popup photo Here’s the stove in the process of frying sausage for my breakfast. If you need a hot fire for frying, fill the stove with sticks as you see in the top photo, and when they burn down add more. But for just simmering or for grilling a steak, etc., one can full of sticks is plenty. This 2¢ stove is perfect for one person.
The evening before I took these photos, I simmered on the hobo stove what I call “Hobo Beans”:
Ingredients:
* 1 tablespoon oil.
* 2 slices bacon.
* 12 or so thin slices of link sausage.
* 1 16 oz can of “Ready To Eat” beans. I used Blue Runner® giant limas.
* 1 dash pepper to taste.
* 1 dash salt to taste.
With the tablespoon of oil in a sauce pan (or in another coffee can) on the hobo stove, fry the 2 slices of bacon almost done, then add the 12 or so thin slices of link sausage. Fry until the bacon is crisp and the sausage slices are brown. (I fried the bacon earlier.) Crumble the bacon. Add the canned beans and simmer a while. Then taste and add pepper and salt if needed. Simmer for at least 30 minutes total, then eat.
You’ll be surprised how good this simple recipe tastes. And the energy to cook it cost the price of one squirt of charcoal starter and one match. Save even more money and skip the charcoal starter.
http://www.homestead.org/BarbaraBambergerScott/BUTTER‘N’EGGS%20-%20WITHOUT%20THE%20MANURE!.htm
BUTTER ‘N’ EGGS
- WITHOUT THE MANURE!
by Barbara Bamberger Scott
artwork by Mary Gunn/Joe Brzoska
Two Decembers ago I was sitting on the porch enjoying the smell of wood smoke rising from our little outdoor cooking grill, and I made a New Year’s Resolution: to keep some of the money that seemed to run through my fingers, and to make as much at home as I would if I had a part-time job.
It didn’t seem possible when I started out but I’ve more than realized that goal in the time since. In fact, I made my first profit within 24 hours.
I didn’t really know what I was going to do to follow through on my resolution. Serendipitously, my answer came about a month later when I was trying to buy a book about apples. We have 2 1/2 acres of fruit trees and day jobs, so a computer is still part of our trappings. Looking in amazon.com for a used copy of the book I needed, I saw a little sign that alerted me to a new concept: “Sell Yours Here.” Did this mean that I could sell my books to amazon.com? As an experiment I took a less-than-beloved title from my shelf and went through the simple steps to sell it. 24 hours later I got a message that I now anticipate 4-5 times a week: “SOLD! SHIP NOW!”
I told a friend about this little business when I was just getting started, and he said, in his charming Carolina drawl, “Oh, that’s what my grandma called ‘butter’n’egg money.’” I thanked him for giving my business a good name, Butter’n’Eggs Specialty Services (BESS). Even though it has nothing to do with chickens and cows, BESS provides my personal spending money just like selling butter and eggs helped Grandma to get things she needed in town.
And Grandma saved her pennies too, just like I have learned to do. Recently, while my husband was in the hospital and we were short of ready cash, I was proud to realize my “little” BESS stash was enough to carry us through a couple of weeks!
Having been a book lover and a thrift shopper all my born days, I knew I was on to something. I ran, not walked, to my nearest Goodwill store and bought several books, put them up for online sale, and BESS was launched.
Within a short time, I had two major markets for the books - amazon.com and half.com. I had set up a corner space to keep the books in and store my mailing supplies and a bank account to store my money in. And I knew the location of every thrift store in three counties!
I began to develop some guidelines for this business which make it uniquely successful, and wrote a set of BESS’s Ten Rules. These include:
Don’t despise a dollar! - some sales may yield a net profit of only a dollar, but we were taught in school that if you have a dollar, and take zero away, you’ll still have a dollar. The point of BESS is to keep money! And if you follow my advice, most of your books will have an average sale price of $5 or more. You can let this income pile up, satisfyingly, in the bank account which is a requirement for the dot.com payment process.
Condition Condition Condition! - don’t buy books that are not in near-perfect condition. You’ll be surprised how easy this is, how many people dump books at thrift shops after one read. If your books are nearly new, you’ll never get a bad Seller Rating from the dot.com, and you’ll be able to use the precious space you’re allowed for describing the book to extol its marvelous contents rather than having to list its embarrassing appearance.
Nonfiction Nonfiction Nonfiction! - nonfiction books are the ones we keep. The price for fiction drops off as soon as the books hit the stands - non-fiction books are perennial good sellers.
Using my own rules (always a good idea) I found that I was bringing in about $25 per week, even after mailing costs. This made me a happy hobbyist but not quite the grand entrepreneur I aspired to be. Then amazon.com alerted me to another possibility - I could write reviews of the books I was selling. If there was some information about the book at the sale site, I reasoned, it would make the book more interesting to a potential buyer. So if the book hadn’t already been reviewed, I wrote a short review of my own, always positive and enthusiastic of course.
Once again, serendipity played a role in my development of BESS. I’ll never know if my amazon.com reviews stimulated sales, but the effort led me in yet another direction. Book reviewing! I found that there are various on-line sites that will send you new books to review. Suddenly BESS ratcheted up to a new level, with what I call a piggy-back enterprise.
For brand new books you get more money! No more hunting through dusty thrift shop shelves (though I do that for pleasure anyway, as I have since my mother took me to the Junior League store to get my first prom dress). No more worries about condition. Some websites even let me choose the books I wanted to review, so I could check them out for price and resale value before requesting them. Or I could select books for family gifts.
Writing book reviews helped me hone my writing skills. Generally a book review has to be of limited length and cover certain essential details. By the time I’d been writing reviews online for about 6 months, I found I could write 4-6 per month and was enjoying the challenge, as well as the money I made from higher and more frequent BESS sales. I then took courage and sent out query letters to local newspapers, offering my services as a book reviewer. I got one bite. I used that bite to solicit two more, and now review for three state papers. To my delight, they pay me to do it!
The result is that BESS has become a non-stop moneymaker for me. The books I review sell quickly because they’re current, and because I can offer them in mint condition - as long as I don’t spill coffee on them as I did once in a rapture of absorption!..
But I still treasure my scavenging time and the thrill of chasing down a good seller at thrift shops. My best find so far was a big book in good condition, an obscure historical tome, that sold online for $50.00. This was a net profit of about $47.50 after the cost of the book ($1.00) and the mailing at media rate.
Meanwhile, I have good books (that cost me pennies) to give to friends, great books to read at any given time on every subject imaginable, and an income of about $70 per week from what I think I can validly call my “second career.” I’m now contemplating cutting down my regular work hours to have more time at home to pick and can, weed my flower beds and smell the roses. BESS has made that a real possibility. And the business will carry over into retirement, when we want to spend fulltime on the smallholding.
I have a pamphlet about BESS that is, believe me, chock-full of info - no fluffy feathers, just the straight poop. I sell it for $8 including postage - another piggyback rider on the original “little” business. The pamphlet describes everything you need (access to a computer with internet service and a few used books!) - and all the steps you’d need to go through to get started successfully in BESS. You can contact me at - read the name carefully - butrneggss@yahoo.com.
The beauty of it is that there’s no problem with competition - the world-wide web is our mall and at this mall, there’s room for all!
Grandma would be proud.
© 2003 by Barbara Bamberger Scott
An excellent article on gardening, by Garden Girl.
A good thread to check out for the gardeners.
granny
Weekly Gardening Thread — It’s ALMOST April!
Garden Girl | 3/27/08 | Garden Girl
Posted on 03/27/2008 1:32:50 PM PDT by Gabz
http://www.freerepublic.com/focus/bloggers/1992688/posts?page=3
March 27, 2008
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T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
Let the world know you as you are, not as you
think you should be, because sooner or later, if
you are posing, you will forget the pose, and
then where are you? ~Fanny Brice
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
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Home and Hearth: Cleaning Shower Doors
HARD WATER STAINS
How do I remove hard water stains from Sliding Glass
Doors? ~Debbie
There are tons of recommendations for cleaning glass
doors, teapots and other glass, of hard water stains. Many
people use lemon juice or vinegar. I use vinegar on my
glass teapot, soaking it overnight and it works great! On
a door you could spray on the vinegar thoroughly, let it
set awhile and scrub it off with a sponge. I’ve also heard
a lot of people love Orange Glo or Orange Pledge for this
also. I’m guessing it’s the orange oil in the products that
work so well.
SUBSCRIBER TIPS
I’ve had the same problem cleaning a shower glass door.
I’d tried borax, vinegar, etc.; everything ever recommended.
Today, I experimented by using a single-edged razorblade.
It removed all the hard water stains and soap scum. The
shower door now looks brand new! ~Debbie
After cleaning my glass shower door after moving in I
take Lemon Oil and wipe the shower side of the glass
with it. The Lemon Oil prevents soap scum and hard
water deposits from building up on it. It does not
streak or leave a haze when it dries. I learned this
trick from a house cleaning company years ago. I also
use the polish for cars on my bathtub and tiles in the
shower. This helps a lot with the cleaning. ~Jeanette
I used to clean houses for a living, & only one thing
works for shower doors: Apply lemon oil, the kind in
a bottle, like Olde English. I get Carroll Brand from the
janitorial supply store, and it works better than others,
but you have to buy a gallon at a time, which lasts
years! Just wipe it on, and stains are gone - the door
is clean & beautiful! ~Cheryl P.
We were in the Air Force and had to go through
inspections when we moved out of base housing.
The inspector told me to clean doors and ceramic
tiles with oven cleaner and then apply baby oil to
a rag and rub a small coat of baby oil on the walls
and doors, soap etc. will not stick. Makes cleaning
next time a lot easier and your shower shines. (To
inspect, they take a razor blade to the doors and
walls). You will pass every time. Just make sure
you have lots of fresh air. ~Weezie
I have a great tip I found to clean shower walls, tub
walls and glass shower doors. Easy Off Oven Cleaner!
It works— spray and let set for approximately ten minutes.
Wearing rubber gloves, wipe clean with a wet cloth and
rinse well with very hot water. Clean away any leftover
Easy-Off with regular cleanser. The cleans years of soap
scum that you can never get off with regular cleansers.
Do not spray metal surfaces, Easy-Off will eat away the
chrome. ~Angie W.
More: Tips on removing odors from your home-—
http://www.oldfashionedliving.com/odors.html
[another link that is full of info]
http://www.foodsubs.com/Cultmilk.html
Cultured Milk Products
buttermilk Notes: Despite its name and creamy consistency, buttermilk is relatively low in fat. It’s sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria. Most of the buttermilk found in supermarkets is cultured buttermilk, made by adding a bacterial culture to low-fat or nonfat milk. More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk. Substitutes: Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes OR Combine two parts plain yogurt plus one part milk OR plain, low-fat yogurt OR sour cream OR molasses (in batters that also call for baking soda) Cooking hints: Churn buttermilk may require longer baking times than ordinary commercial buttermilk.
clabber cream = clabber = clabbered cream Substitutes: créme fraîche (thinner consistency) OR ricotta cheese (especially suitable as a pasta filling) OR buttermilk cheese (as a pasta filling)
crema Notes: Cremas are the Hispanic version of sour cream. This category includes crema Mexicana, which is similar to crème fraîche, crema Centroamericana, which is a bit thicker and sweeter than crema Mexicana, crema media, which is like whipping cream, crema Mexicana agria, which is thicker and more acidic than crema Mexicana and often used for savory dishes, and crema Salvadoreña, which is thick like sour cream. Where to find: Mexican grocery stores Substitutes: crème fraîche (not as sweet or creamy) OR sour cream (more likely to curdle when cooked in a sauce)
crema Centroamericana See crema.
crema media See crema.
crema Mexicana See crema.
crema Mexicana agria See crema.
crema Salvadoreña See crema.
créme fraîche (creme fraiche) Pronunciation: CREM FRESH Notes: This slightly sour thick cream doesn’t curdle when it’s heated, so it’s ideal for making cream sauces. It’s also used for appetizers and as a dessert topping. To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures). Allow the mixture to sit at room temperature for at least nine hours before refrigerating. Substitutes: crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it’s more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)
jocoque = labin Notes: This is a Mexican product that’s halfway between buttermilk and sour cream. Substitutes: salted buttermilk OR sour cream OR yogurt OR crema
kaimaki See kaymak.
kashk See qurut.
kaymak = kaimaki Substitutes: clotted cream OR creme fraiche
kefir Pronunciation: keh-FEER Notes: Kefir is like a thin, drinkable yogurt. It was originally made in Turkey out of camel’s milk. It comes plain or flavored. To make your own: Add a tablespoon of plain kefir (with active cultures) to milk and keep it at roughly 110° for several hours, then refrigerate. Substitutes: yogurt (tarter and thicker) OR kumiss
koumis See kumiss.
koumiss See kumiss.
koumyss See kumiss.
kumiss = koumis = koumiss = koumyss = arjan Pronunciation: KOO-miss Notes: Like kefir, kumiss is a beverage made from milk cultured with bacteria. Asian nomads originally made it with the milk of camels or mares, but commercial producers now use cow’s milk. Substitutes: kefir
labin See jocoque.
prostokvasha Substitutes: yogurt
quroot See qurut.
qurut = quroot = kashk = yazdie Notes: Reconstituted dry qurut (bottom picture) is an acceptable substitute for fresh (top picture). Where to find it: Middle Eastern markets Substitutes: yogurt (not as salty)
smetana = smitane = smatana = slivki Shopping hints: This is very hard to find in the United States, but some Eastern European markets carry it. Substitutes: sour cream (higher in calories)
sour cream To make your own: See Homemade Sour Cream posted on Kurma.net, or see the recipe for Vegan Sour Cream posted on the Veggie Table. Substitutes for one cup: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. (Adapted from directions in the Joy of Cooking by Marion Rombauer Becker and Irma Rombauer. See my sources.) OR blend one cup cottage cheese plus two tablespoons lemon juice plus two tablespoons fat-free mayonnaise plus one-fourth cup nonfat buttermilk (adapted from a recipe in the New Laurel’s Kitchen Cookbook) OR Combine 7/8 cup buttermilk or yogurt plus three tablespoons butter or margarine (From a Gateway Virginia recipe. See my sources.) OR one cup buttermilk OR one cup well-drained yogurt (if making cheesecake, use whole milk yogurt) OR one cup sour milk OR let stand for 5 minutes: one cup evaporated milk plus one tablespoon lemon juice or vinegar OR jocoque OR smetana (lower calories)
sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or distilled white vinegar with one cup of milk, let stand for 5 minutes.
yogurt = yoghurt Notes: This is milk that’s cultured with bacteria to make it thick and tangy. Ready-made yogurts are made from whole milk (with up to 4% butterfat), lowfat milk (with up to 2% butterfat), and skim milk (with up to .5% butterfat). Health buffs prefer brands that contain active cultures, which help keep their intestines populated with friendly bacteria. Many brands are heat-treated to destroy these cultures and increase shelf life. Yogurt often comes with added flavorings and thickeners. “Light” flavored yogurts are made with artificial sweeteners to reduce calories. Lactaid makes a lactose-reduced yogurt, but many people with lactose intolerance can tolerate ordinary yogurt, especially brands that contains active yogurt cultures. Larger markets also carry yogurt made from soy milk and goat’s milk, but these don’t work well in delicate desserts. Organic yogurts also are available.
To make your own: Add a tablespoon of plain yogurt (with active cultures) to milk and keep it at roughly 110° for several hours, then refrigerate. Where to find it: Dairy case of most markets Substitutes: sour cream (This is higher in fat and calories, but less likely to curdle if boiled with an acidic ingredient.) OR buttermilk (This substitution usually works well in baked goods, dressings, and sauces.) OR blend cottage cheese until smooth (not as tart) OR silky tofu (not as tart; doesn’t work well in delicate desserts)
Links
If lactose intolerant or allergic to milk, visit the No Milk Page. See also the Why Milk? page.
Copyright © 1996-2005 Lori Alden
I intended to look at a couple googles, from the book list and since I have no self control...almost, this is what we have to search:
Navaho Indian Myths - Google Books Result
by Aileen O’Bryan - 1993 - Social Science - 187 pages
Here the chanting begins.2 It covers the two fetishes and the two ears of corn and the four clouds and the four vapors. There are many chants sting here. ...
books.google.com/books?isbn=0486275922...
Yes, take a look:
Basic Seed Saving:
http://www.seedsave.org/issi/issi_904.html
How can I recycle this: