Is Recession Preparing a New Breed of Survivalist? [Survival Today - an On going Thread #2]

May 05th,2008

[nw_arizona_granny]

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/funstuff.html

Fun Stuff Recipes

Apple Potpourri
Veggie Dog Bones
Frosty Paws
Recipe For Gack
Play Clay
Bread Dough Art
Mane Moisturizing Yogurt and Egg Treatment

Apple Potpourri 1 Cup dried apple slices
2 Tablespoons ground cinnamon
1/4 Cup whole allspice berries
10 (2”) cinnamon sticks
2 Tablespoons whole cloves
1/4 Cup Sumac Berries
10 Small pinecones
7 Drops cinnamon oil

Combine all ingredients and place in a tight jar or tin. Shake every few days. Cinnamon oil has an extremely strong scent that intensifies as it is absorbed. Add additional oil if needed.
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Veggie Dog Bones 3 cups minced parsley
1/4 cup carrots finely chopped
1/4 cup mozzarella or parmesan cheese shredded
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 cup water (more if needed)

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet. Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute. Roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin. Makes 36.
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Frosty Paws 32 oz. vanilla yogurt
1 ripe mashed banana
2 Tbsp peanut butter
2 Tbsp honey

Blend all ingredients and freeze in 3 oz. paper or plastic cups. Ice cube trays work well also. Allow cups to set out a minute before trying to remove from cup. One small jar of baby food can be substituted for the banana. You can try fruits, vegetables or even the meats. Thanks to Jenn.
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Recipe For Gack 2 cups water
1 cup white glue
1 Tbsp Borax

Mix 1 cup of the water and white glue in a ziplock bag. then in a bowl mix the other cup of water and Borax, pour into the bag with water and glue, knead until no longer runny.
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Play Clay 1/2 cup water
1/4 cup vegetable oil
food coloring
1 1/2 cup flour
1/2 cup salt

Mix the first 3 ingredients together in a bowl, add as much food coloring as needed for desired color, mix flour and salt together then add liquids and mix.
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Bread Dough Art 4 cups flour
1 cup salt
1 1/2 cups warm water

Mix the salt and flour together. Then add the water. Knead the dough until smooth. Roll into a ball. Keep in aplastic bag or tightly sealed container.

With this dough you can: Roll out flat and cut shapes or strips. Roll into shapes of vegetables and fruit. Use a little water with this and it act as glue.

To make a Bread Basket
1. Find a pan the size you would like to make your basket or use a loaf pan.
2. Roll out dough and cut strips out.
3. Lay them over an overturned pan. Weave the strips or press them where they over lap. Use a thicker roll of dough for the bottom.
4. Make a long roll (snake) or braid and trim what will be the top edge of the basket.
5. Remember water will help “glue” pieces together, a small paint brush is great for doing this.
6. Bake in a300 degree oven for 2 1/2 hours.
When cool varnish, shellac or paint with acrylic paints. Be creative and have fun!
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Mane Moisturizing
Yogurt and Egg Treatment 1/2 cup plain yogurt
1 egg yolk
1 Tbsp honey

Shampoo your hair, towel dry. Mix ingredients together. Rub into hair and cover with a shower cap. Leave on for 20 minutes. Rinse, then shampoo thoroughly.

Why it works Yogurt cleans and softens; egg yolk adds shine; honey moisturizes and smooths.
Thanks to goodhousekeeping.com and celebrity hairstylist Robert Hallowell.

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/tips.html

Fish Bones If you have a hard time finding the pin bones in a fillet of salmon or other firm-fleshed fish, place a small dish upside down on the counter and drape the fillet skin-side down over the back of the dish. As the fish is bent back a bit over the plate, the bones will pop up and become more visible; then use tweezers or kitchen pliers to remove them. From The Vineyard Kitchen by Maria Helm Sinskey (HarperCollins, 2003).
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Sour Cream Substitude Sour Cream Substitute For thick, creamy no-fat yogurt, line a strainer with a coffee filter and set it over a bowl. Add no-fat yogurt, cover with plastic wrap and refrigerate for at least an hour. The whey, or watery liquid, will drain out, leaving a thicker version. Now you have a sour-cream substitute. Substitute the drained yogurt in your favorite dip recipes or on a baked potato. Thanks to Sandy U. and St. Pete Times.
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Freezer Tip Well if you cook with alot of bell pepper, onion, and celery as I do then this is a great tip for you. Buy these veggies in bulk while they are on sale, then dice them up and freeze them....so whenever you are ready to cook with them you toss them in... great for rice and gravy, etouffe, gumbo’s etc... Thanks to Sue
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Microwave 1. When reheating a dish or plate of food in the microwave turn a paper plate over and use as a “lid” this will keep your micowave cleaner much longer.
2. If the microwave has become a splattering mess that is stuck on, you can take a small microwave safe bowl and fill 1/2 with water and heat to the point of making steam, let set for a couple minutes them just use a paper towel and wipe out.
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Computer Wires To better organize your computer wires collect some bread tags ( you know the plastic tabs that you use to close a bag of bread with ), the bigger the better. Now take a permanent marker label each one and attach to corresponding wire ie, modem, monitor, printer and etc. Then if you need to unplug or move something it will be much easier!
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Gravy Tips 1. Want to make your gravy richer-looking? Add a drop or two of bottled browning and seasoning sauce.
2. Want to add more flavor? A few bouillon cubes will do the trick.
3. To prevent a layer of skin from forming on sauce as it cools, place a circle of waxed paper flat on the sauce. It works like a charm! Thanks to Lori.
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Hints for Pies 1. For best results, pie dough should be worked very lightly after the water has been added.
2. Pie crusts will have a browner crust when milk is used in the dough. Milk can also be brushed over the top before baking.
3. When making fruit pies, add the sugar when the pan is half full instead of on top—the pastry will then be lighter.
4. Do you have trouble baking custard pies? Try heating the milk to the boiling point before mixing it with the eggs. This also helps keep the under crust crisp.
5. For Streusel Pies, mix together 1/3 cup peanut butter and 3/4 cup of powdered sugar. Spread this on the bottom of a baked pie shell. Cover it with your favorite cream pie recipe and top it with meringue or whipped cream.
6. To glaze pies or cookies, brush the top with beaten egg, or egg white.
7. Add a tablespoon of vinegar to the pie dough and a bit of sugar to keep it from drying out when storing it for later use. Store it in a plastic bag or covered dish in a cool place. Thanks to Lori
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Cooking Beef 1. Always thaw beef (any meat) in the refrigerator, not at room temp.
2. When cooking hamburgers make sure the temperature reaches 160 degrees. There should be no pink and the juices should run clear. This will get rid of any dangerous bacteria.
Check out www.fsis.usda.gov
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Safety 1. Always have a fire extinguisher in the house and show everyone where it is and how to use it.
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Bananas Did you know when you have too much fruit such as bananas that are getting too ripe to eat you can freeze them and use later for banana bread or smoothies? Take the peel off and either slice and bag or lay on a cookie sheet and freeze a few whole bananas then use as you need them. This also works well with other fruit such as grapes, apples, peaches and strawberries.
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Coffee 1. If you are like me, you need some good time savers in the morning, and you will find this one really nice! First of all freezing your coffee keeps in much fresher, longer. Take some small sandwich size baggies and scoop in the right measurement for a pot of coffee, do a bunch ( when you get home from the grocery store do it all ). This is also really great if your husband gets up before you and starts the coffee, but he is not necessarily good at making it the way you like it.
2. Also if you like flavored coffees, but you don’t like it as strong, you can mix 1/2 flavored and 1/2 regular this is the way I make mine. I use (decaffinated) plain coffee and Maxweel House Premium Cup flavored coffee. This is a lot less expensive than some of the famous brands.
3. If you want just a hint of flavor you can add a little cinnamon to the coffee grounds.
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Greasing Cake Pans 1. To make greasing your can pans less messy use a small sandwich bag. Slip your hand in and scoop out a little, grease the pan and throw away the baggie.
2. Also you can use a little of the dry ingredients to dust the pan, this way you will not have that white powder look.
3. Another great tip is to use a little sugar sprinkled on the serving plate before placing the cake on it, and the cake will not stick to the plate when you are serving it.
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Garbage Disposal To clean and deodorize you garbage disposal use a lemon cut up into wedges and lots of ice. You will be amazed at how well this works!
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Car Freshner To give your car a fresh smell, use a fabric softner sheet and replace it once a week, or you can take a cotton ball and spray it with you favorite cologne.
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Recipe Album This is something I found as a way to keep all my recipes neat and in order. All you need is a full size notebook and some see thru plastic sleeves, you can find these at any office supply place or Wal-mart (my favorite place to shop). You can custom decorate the cover or pages, if your into scrap booking you could really get creative!
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Food Safety It is imperative that you always make sure your food is cooked to the right temperature to ensure you and your family won’t become ill eating centain foods, check out the Thermy® food safety temperature guide also the web site www.fsis.usda.gov has tons of good information.
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Cleaning Bottles and Vases To make cleaning baby bottles and vases easier use a tablet of Alka Seltzer, it will fizz away any stains! Also great for cleaning the coffee stains out of your thermos.
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Candle Wax To clean up spilled candle wax, if it has spilled on cloth or something like a doily you can put the item in the freezer, then a few hours later when its frozen just peel the wax off. Or if you have a spill on to something like the carpet, remove as much as you can then take paper towel lay it down over the wax. Heat your Iron to a low heat and iron over it. Keep using clean sections of paper towel until the wax is gone. Both these methods work pretty well except for red wax! It may stain. Also if you have wax pieces left from candles you can save them, when you have enough you can melt them down, tie a piece of wick to a pencil and hang over a decorative jar, pour wax and leave it to harden, trim the wick and now you have a new candle! Note: Use a piece of raw spagetti to light your candles!
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Cooking Fish

* Baking:To keep fish moist, brush with melted margarine or butter, don’t be afraid to add some lemon juice and spices! Bake at 350 degrees until fish flakes easily with a fork and is still moist.
* Grilling: 1. When grilling fish, first cut a potato and rub on grill. This will keep the fish from sticking.
2. Fish that is at least 1 inch thick is the best for grilling. The same here as when baking, brush with butter, lemon and spices or your favorite sauce. Fish will flake easily when done.
* Steamed: You will need a deep pot with a wire rack to hold the fish 2 inches above water (You can add some spices to the water!) Bring water to a hard boil, put fish on rack. Cover tightly and steam until it flakes easily, usually 5-10 minutes.
* Frying: Bring oil to 350 degrees. I like to use peanut or canola oil. Coat the fish with your favorite breading. Add an inch or so of oil to the frying pan, if you are cooking fillets, cook 1 - 3 minutes on each side until brown. Or in a deep fryer for thicker fillets cut into small cubed pieces. Note: Make sure the oil is at 350 degrees before attemping to add fish.
* Broiling:This method is best using fish that is at least 1 inch thick. Using the top rack of oven placed 3-4 inch from heat. To keep fish moist, frequently brush with butter, lemon and spices or your favorite sauce . Fish will flake easily with a fork when done.
* Poaching:Using a shallow pan such as a frying pan, make a single layer of fish. Barely cover fish with lightly salted water or milk. Bring to a boil, reduce heat, and simmer until fish flakes easily with a fork, about 5-10 minutes.

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Decorating Cookies and Cakes

* Lay childrens magnetic letters and numbers on top of cup cakes or fudge then sprinkle with powdered sugar. Remove magnet.
* Use cookie cutters on top of anything you want to draw that shape on. Pushed lightly you will then have an outline to follow.

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Chocolate Dipping If you are dipping Strawberries into chocolate, you can make it easier by sticking a tooth pick into the stem end of the berry. Then dip into chocolate, shaking off any excess. Also you could turn the berries upside down and stick the toothpick into a block of styrofoam to set. Another way to do this is to use an egg carton, turn the berries dipped side up in each hole to dry.
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Dress up Veggies Dress up your cooked Veggies. Sprinkle them with slightly crushed croutons, toasted sesame seeds, canned french onions or toasted chopped nuts.
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Entertaining

* When you make punch use an ice ring made of punch to float, instead of ice. This will make your punch prettier and will not dilute it! You can make the ice ring in a metal bundt pan or a plastic jello ring.
* Salad dishes like chicken salad, tossed salad, fruit salad etc. will look much nicer if you use an egg slicer and cut up appropriate foods to lay on top i.e. Strawberries, bananas, kiwi and eggs. Get creative!

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Garlic Garlic lover’s think bigger is better? Think again. The bigger garlic loses its characteristic bite with age and gets bitter. Even Elephant garlic, these oversized bulbs are more like a mild leek than feisty garlic, and bland in comparison.
When making sauces, dips and dressings using raw garlic, it is best to mince it very, very fine or reduce it to a paste. Not only will this prevent a guest from chomping down on chunks of raw garlic as well as despense the flavor more evenly.
There are several ways to prepare garlic. A garlic press is one of the handiest gadgets. Or you can puree garlic by smashing the clove with the flat side of a wide knife, then sprinke it with a generous pinch of salt and, with the knife, mash and smear the mixture back and forth to make a coarse paste. Or an old fashioned mortar and pestle can be used to smash the garlic to a paste with a few forceful whacks.
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Marinating

* Use a plastic sealable bag to marinate meats, this makes clean-up a breeze, just throw it away. The meat stays in the marinade and it is easy to turn and rearrange.

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Easy Pie Crust 1 1/2 cups flour
1/2 cup oil
2 Tbsp Milk
2 Tbsp Sugar
1/4 tsp Salt

Put ingredients in pie pan, mix together & press in pan. (Notice you don’t need a bowl for this!) I just use my fingers.... I use olive oil and brown sugar and it always turns out fine. I have used brown flour already also. Thanks again and happy cooking......
Thanks to Ellen Schrock

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/breads.html

Cheese-Garlic Biscuits 2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese (2oz)
1/4 cup margarine or butter, melted
1/4 tsp garlic powder

Mix baking mix, milk and cheese until soft dough forms; Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min at 450° or until golden brown. Mix margarine and garlic powder; Brush over warm biscuits, before removing from cookie sheet. Serve warm. Makes 10-12 biscuits. Thanks to Bisquick.
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Irish Soda Bread 2 tbsp plus 3 cups All Purpose Flour
1 tbsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/4 cup Buttermilk

Preheat oven to 400°. Sprinkle heavy large baking sheet with 2 tbsp flour. Sift 3 cups flour into bowl of heavy duty mixer fitted with a paddle attachment (or do it by hand). Add 1 tbsp baking powder, 1 tsp salt and mix until combined. Gradually beat in enough buttermilk to form slightly moist dough. Turn out dough onto lightly floured work surface and knead until dough is smooth, about 1 min. (do not overwork or dough will be tough). Form dough into ball and transfer to prepared baking sheet. Flatten dough into 7 inch diameter round. Using a small sharp knife, cut 1/4 inch deep crisscross lines into top of dough round. Bake until bread turns brown and sounds hollow when tapped on bottom, about 40 min. Wrap warm bread in clean kitchen towel and cool completely. Slice bread and serve.
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Buttermilk Biscuits 3 cups unbleached flour, plus more for rolling
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp coarse Salt
10 tbsp (1 1/4 sticks) unsalted Butter, chilled and into pieces
plus 8 tbsp Butter (1 stick), melted
1 cup plus 2 tbsp Buttermilk

Preheat oven to 425°. line two baking sheets with silpats (French nonstick baking mats). In large bowl, sift together the flour, baking powder, baking soda and salt. Using a pastry cutter, two knives, or your fingertips, blend in the chilled butter until the mixture resembles coarse meal. Stir in the buttermilk, and mix until the dough holds together. Turn the dough out onto a lightly floured surface, and knead it briefly until it is smooth. Roll out the dough to 1/2 inch thick, and cut it into rounds using a 2 inch biscuit cutter. Place the biscuits on the prepared baking sheets. Prick the tops with a fork and brush them with the melted butter. Bake until they are just lightly golden. 12-15 min. Transfer to a wire rack to cool. Makes about 3 dozen.
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San Jacinto Inn Biscuits 4 cups flour
3 tsp baking powder
1 tsp salt
1 tsp sugar
3/4 cup shortening
1 3/4 cup milk

Sift flour and dry ingredients in mixing bowl, add shortening and milk and work with hands on lightly floured board. Roll out and cut with biscuit cutter. Bake at 400° for 10-12 min. or until brown. Makes 20 large Biscuits. Thanks to Melinda Sharrit.
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Banana Nut Muffins 1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 tsp vanilla extract

Preheat oven to 400°, grease 12 standard size muffin pan cups or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beatng well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder, and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth. Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15-18 min. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.
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Sour Cream-n-Chives Biscuits 2 cups Bisquick baking mix
1 cup dairy sour cream or 3/4 cup plain yogurt
1 tbsp dried snipped chives

Heat oven to 450°. Mix all ingredients until dough form, beat 30 sec. Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 thick. Cut with 2” cutter dipped in baking mix. Bake on ungreased cookie sheet until golden brown, 8-10 min. Makes 12 Biscuits. Sour Cream-n-Chives Drop Biscuits. After beating, drop dough by spoonfuls onto lightly greased cookie sheet. Bake until golden brown. 10-12 min.
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Banana Bread 1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed,
overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.

Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
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Pineapple Zucchini Bread 2 cups sugar
1 tsp. salt
1/2 cup oil
3 cups flour
2 tsp. baking soda
2 tsp. baking soda
1 sm. can pineapple tidbits, with juice
1 1/2 tsp. cinnamon
3 cups zucchini
1/4 cup chopped nuts (almonds are best)
3 eggs
2 tsp. vanilla
1/2 tsp. baking powder
3/4 tsp. nutmeg
2 tbsp maple syrup

Grease bread pans. Mix all ingredients. Bake at 350° for 45 minutes or until top springs back. Makes 2 loaves. Thanks to Angela Ross and Josephine Beaudin.
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Mile High Popovers 2 eggs
1 cup milk
1 cup sifted flour
1/2 tsp. salt

Break eggs into bowl; add milk, flour and salt. Mix with spoon, just until eggs are well blended. Disregard lumps. Fill 6 muffin tins (well greased) 1/2 to 3/4 full. Place in cold oven. Set at 450°. Do not open for 1/2 hour. Popovers should be tall and brown.
Thanks to Angela Ross and Jessie Shover.
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Mom’s Banana Bread 3/4 cup sugar
1/2 cup margarine , softened
2 eggs (1/2 cup egg substitute)
3 medium bananas, very ripe, mashed
2 cups flour
1 tsp baking powder
1/8 tsp salt
1 tsp baking soda
1/2 cup chopped fine walnuts, butternuts or pecans (optional)

Cream margarine, add sugar gradually, then beaten eggs & last the bananas. In separate bowl, combine dry ingredients & mix well. Add to 1st mixture a little at a time till thoroughly mixed in. Divide between 2 greased & floured bread pans. Bake at 300° for 45 minutes or until toothpick comes out clean. Cool 3-4 minutes in pans on racks, then empty pans & cool loaves thoroughly on racks. Freezes well. I’ve tried a lot of banana bread recipes, I always come back to Mom’s. It’s the best one.
Thanks to Angela Ross and Kathy Hart.
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Whole Wheat Rolls 2 pkg. yeast
1/2 cup warm water
1 3/4 cups scalded milk
1/2 cup sugar
1 tbsp salt
3 tbsp shortening
4 cups whole wheat flour
3 cups plain flour, sifted
2 eggs, beaten

Soften yeast in warm water and set aside. Combine scalded milk, sugar, salt, and shortening. Cool to barely warm. Add 1 cup wheat flour and 1 cup white flour, mix well. Add yeast mixture and eggs. Add remaining flour (or enough to make a soft dough). Place in a greased bowl, cover with plastic wrap. Place in refrigerator. About 2 hours before time to serve, remove from refrigerator. Knead on a floured pastry sheet. Form into rolls, let rise to double size. Bake at 400° for about 30 minutes or until browned.
Thanks to Mary R.
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Quick Dinner Rolls 1 pkg. active dry yeast
1 c. warm water
2 Tbsp sugar
2 Tbsp shortening
1 tsp salt
1 egg
2 1/4 cup flour

Dissolve yeast in water. Add sugar, shortening and salt. Add half of flour and egg. Stir. Add rest of flour and stir well. Let rise for 30 minutes. Stir down and spoon into greased muffin cups. Let rise in warm place for 15 minutes. Bake at 350 degrees for 15 minutes or until golden brown. Makes 12 delicious dinner rolls. Thanks to Susan.
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Prosiutto Parmesan Pull Apart Loaf 3/4 cup (1 1/2 sticks) butter or margarine softened
1/3 cup grated parmesan cheese
1/2 cup (2 ounces) coarsely chopped prosciutto
1 teaspoon fresh pepper
1/4 cup chopped fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon dried basil
1 - 1 pound loaf Italian bread or French bread

Combine all ingredients (but bread) in a small bowl. With serrated knife, slice bread diagonally almost all the way trough 12 times, at 1 1/2 inch intervals; spread 1 rounded tablespoonful prosciutto butter between sections, using half of butter mixture. Turn loaf around so that ends are reversed; slice loaf diagonally almost all the way through 12 times, making diamond patterns of 1 1/2 inch sections of bread. Spread with remaining prosciutto butter.

Preheat oven to 450ºF. Tear off a sheet of heavy-duty aluminum foil 5 inches longer the the bread. Center bread on foil. Fold over long sides of foil to come halfway up sides of loaf and fold or crimp short ends of foil to secure. Heat 10 minutes or until crust is crisp and loaf is heated through. Makes 12 servings. To Heat On Grill: Bring long sides of foil together over top of bread; fold together 1 inch of foil. Crease and continue folding foil until it fits loosely over bread. Repeat folding technique at short ends of foil. Place loaf, right side up, 5-6 inches from heat. Heat 8 minutes or until loaf is heated thought. Thanks to Bessie Nidell.
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newPizza Dough 1 Package (Dry yeast 1/4 oz)
1 tsp Sugar
1 cup warm water
2 tsp olive oil
1 tsp salt
2 1/2 cups All purpose flour

Add sugar, yeast and warm water until yeast dissolves. Add oil, salt and flour. Knead 8-10 min. Cover and let raise 20-30 min (not more). Get creative and add toppings. Bake 350 degrees 20-30 minutes or until edges of crust are brown.
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newGarlic Rosemary Flatbread 1 Tbsp unsalted butter
1 Tbsp extra-virginolive oil, plus more for drizzling
1 garlic clove, minced
1 tsp coarse salt, plus more for seasoning
Cornmeal, for sprinkling
1 lbs premade pizza dough, room temperature
1/2 tsp finely chopped fresh rosemary, plus a handful of small sprigs for topping

1. Preheat oven to 425 degrees. In small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.

2. Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into 4 equal pieces. Roll out each piece into a 1/4 inch thick round. Arrange 2 rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small spigs on top of each.

3. Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

[DelaWhere]

LOL sure. >>>Walking Stick<<< was simply a piece of 1 1/4” PVC pipe and I put a threaded adapter on one end and a light weight drive point for a well and screwed it on. I custom packaged everything to fit pocket knife, waterproof matches, first aid kit, wire saw, aluminum foil, even a 2 mil drop cloth for shelter (thermal reflective ones they have now would probably be better.) packed some food items too - Water purification tablets etc. I put what I could into ziplok bags so I had them for water if needed.

Then I wrapped the handle end with a cushioned sports handle wrap and put a 3/8” hole through the top and a leather thong with a bead on it in a loop. that way, I had a wrist strap with adjustment so you couldn’t accidentally drop it.

You will be surprised how much you can put in one if you take your time and try a bit. a 4’ walking stick has almost 60 cubic inches of storage space - imagine a box 2” X 3” X 10” you just gotta figure how to minimize weight and still fill it with what you might need and make it fit down that hole. LOL lot of fun.

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/diabetic.html

Please note: Not all the recipes presented here are necessarily appropriate for all people with diabetes or that all the recipes will fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design your very own meal plan that’s right for you and includes the foods you love. A key message for people with diabetes is “Carbs Count.” Foods high in carbs (carbohydrates) - bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets - raise your blood sugar levels the most. For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Remember to keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes. Check your blood sugar to see how your food choices or these recipes affect your blood sugar. If your meal plan isn’t working for you, talk to your dietitian about making a new one.

Banana Bread
1/4 cup Sugar
3/4 cup Sugar Twin
1/3 cup Margarine
1 Egg
2 Egg whites
1 tsp Baking soda
2 cup Flour
4 tbsp Milk
3/4 tsp Vinegar
3 Bananas ripe, mashed

Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.

Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1.

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Coconut Macaroons
1 1/4 cups sweetened flaked coconut
1 1/2 cups crisped rice cereal
2 egg whites
3 tbsp granulated sugar
1 tsp vanilla extract
1/8 tsp coconut extract

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a medium baking pan or shallow baking dish, evenly spread the coconut in a thin layer. Bake, stirring every 5 minutes, until lightly browned throughout, about 15 minutes. remove and let cool. Raise the oven heat to 350 degrees F. In a medium bowl, combine the cooled coconut, rice cereal, egg whites, sugar, vanilla, and coconut extract; stir with a spatula until well combined. Moisten your hands and shape the mixture into walnut-size balls, compacting the balls so they hold together. Place on the prepared baking sheets. Bake until lightly browned, about 20 minutes; cool at least 30 minutes on a rack before serving.

Lighter than air but full of coconut essence, these morsels have that delightful crispy-yet-chewy texture that makes macaroons such a favorite. Yet they contain less than half the coconut of trditional macaroons. The secret: toasting the coconut first, to enhance its flavor, and diluting it with fat-free crisped rice cereal. Keep the macaroons in an airtight container for 1 week; they’re even better one day after they’re made!

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat. Nutrition Information Amount per serving: Calories 63, Calories From Fat 23, Total Fat 3, Saturated Fat 3 g, Cholestrol 0 mg, Sodium 65 mg, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 8 g, Protein 1 g

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Lemon Mousse With Raspberry Sauce
1 1/2 Cups boiling water
1 Jell-O Brand Lemon Flavor Sugar Free Low Calorie
Gelatin (8-serving size)
2 tsp grated lemon peel
1 cup cold apple juice
1 bunch ice cubes
1 tub 8 oz Cool Whip Free Whipped Topping, thawed
1 pkg frozen raspberries, thawed, pureed in blender

Stir boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Mix apple juice and ice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk. Pour half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top. Refrigerate 4 hours or until firm. You Can Substitute: 2 pkg. (4-serving size each ) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin for 1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin.

Exchanges Per Serving: 1 Carbohydrate. Nutrition Information: Amount per serving, Calories 80, Calories From Fat 13, Total Fat 1 g, Saturated Fat 1 g, Cholestrol 0 mg, Sodium 60 mg Total Carbohydrate 15 g, Dietary Fiber 2 g, Sugars 8 g, Protein 2 g.
Thanks to www.kraft.com

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Peanut Butter Cookies
1 cup peanut butter (chunky or creamy)
1 cup SPLENDA
1 large egg
1 tps baking soda

Preheat oven to 350 degrees. Grease or spray baking sheets. Mix peanut butter and sugar with mixer until well combined. Beat egg into peanut butter mixture and then add baking soda.With level teaspoons of dough, roll and place about 1 inch apart on baking sheets. Flatten with fork so they are about 1-1/2 inches in diameter. Bake cookies in the middle of the oven until puffed and pale golden brown,approximately 10 minutes. Cool on baking sheets for 2 minutes and tranfer to cooling racks with metal spatula. After cooled thoroughly store in air tight container at room temperature up to 5 days. Approximately 2 dozen cookies. This recipe does not contain any flour!! Thanks to Sue.

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Diabetic Cookie Brittle
1/2 cup margarine
2 tsp vanilla
1 tsp salt
3 tbsp sweetener
2 cup flour
1 cup chocolate pieces
1/2 cup nuts, chopped fine

Preheat oven to 375° Combine margarine, vanilla, salt and sweetener. Beat until smooth. Stir in flour, chocolate and nuts. Press into 15x10 pan. Bake 25 minutes. Cut into 2”x1” pieces. Exchange 1/2 fat 1/3 bread and 48 calories each. Thanks to Deb.

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Dutch Apple Pie
1/4 cup flour
1/2 cup quick cook oats
1/2 tsp cinnamon
5 cups sliced baking apples
6 packets sweetener
1/2 cup unsweetened frozen apple juice concentrate
1 pie crust
Topping:
1/4 cup flour
1/2 cup quick cook oats
6 packets sweetener
2 tsp maple flavoring
1 tsp cinnamon
1/2 cup margarine
1 small pkg. sugar free instant vanilla pudding

Pie: Mix flour, oats, cinnamon and sweetener with fork. Pour over apples and mix well. Pour juice and mix well. Place in pie crust. Set aside. Topping: Mix dry ingredients with fork and add margarine and flavoring. Blend with pastry blender until coarse crumbs. Place on top of apples. Bake at 400 degrees 45-50 minutes.

Exchanges: 2 bread, 3 fat 1 fruit. 251 calories. Thanks to Deb.

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Grilled Carribean Chicken Breasts
1/4 cup fresh squeezed orange juice
1 tsp orange peel
1 tbsp olive oil
1 tbsp lime juice
1 tsp ginger, minced
2 garlic clove, minced
1/4 tsp hot pepper sauce
1/2 tsp minced fresh oregano
1 1/2 lbs boneless, skinless chicken breasts, halved

In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refriegerator at least 2 hours or up to 48 hours. Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.

Exchanges Per Serving: 4 Very Lean Meat. Nutrition Information: Amount per serving Calories 154, Calories From Fat 41, Total Fat 5 g, Saturated Fat 1 g, Cholestrol 69 mg, Sodium 61 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 1 g, Protein 25 g. Sevring size 3-4 oz. Servings 6.

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Creamy Peach dessert
2 cups graham cracker crumbs
1/2 cup margarine reduced-calorie
2 packages knox gelatin
1 package Kool-aid mix lemonade, sugar-free
2 cups boiling water
1 quart ice milk
2 cups fresh peaches sliced or
frozen peaches without sugar

Melt margarine over low heat. Add graham cracker crumbs. Mix well. Press mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with vegetable spray. Dissolve gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in ice milk. Add peaches. Pour over graham cracker crust. Chill 4 hours or overnight. Makes 16 servings.

Exchanges: 1/2 Grain (Starch); 1-1/2 Fat; 1/2 Other Carbohydrates.

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Chocolate Chip Cookies
2/3 cup stick butter or margarine, softened
2 eggs
2 tsp vanilla
2/3 cup Equal® Spoonful or 16 packets Equal sweetener
2/3 cup firmly packed light brown sugar
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips or mini chocolate chips

Beat butter with electric mixer until fluffy. Beat in eggs and vanilla until blended. Mix in Equal® and brown sugar until combined. Stir in chocolate chips. Place teaspoons of dough on ungreased baking sheet. Bake in preheated 350 degree oven 8 to 10 minutes or until light golden in color. Remove to wire rack to cool completely. Makes 4 dozen.
Thanks to www.equal.com

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Cheese and Rice Stuffed Peppers
4 medium green bell peppers
Jell-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin (8-serving size)
2 cups cooked rice
1 cup reduced-fat Cheddar cheese
2 tbsp parsley
1/2 tsp salt
1/8 tsp fresh ground black pepper

Preheat the oven to 300 degrees. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow to steam for 5 minutes. Remove and drain. In a large bowl, mix together the rice, cheese, parsley, salt, and ground pepper. Divide the mixture and stuff each pepper. Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts. Number of servings 4. Serving size 1 Pepper.

Exchanges per serving: 1-1/2 Starch 2 Vegetable 1 Meat Lean. Nutrition Information: Amount per serving: Calories 222, Calories From Fat 39, Total Fat 4 g, Saturated Fat 2 g, Cholestrol 15 mg, Sodium 455 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 3 g, Protein 12 g Thanks to www.diabetes.org

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Blackberry Crumble refrigerated butter-flavored cooking spray
2 cups fresh blackberries, rinsed and drained
1 tsp grated orange zest
2 packets sugar substitute
1 tsp granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 Tbsp all-purpose flour
2 Tbsp rolled oats
2 Tbsp reduced-fat margarine

Preheat the oven to 425° Coat four 1-cup soufflé dishes or small baking dishes with cooking spray. Combine the berries and orange zest. Divide between the 4 soufflé dishes. In a small bowl and using a fork, combine the remaining ingredients to make a crumble topping. Sprinkle on top of the fruit. Bake until crisp and the fruit is done, about 15 minutes. Serve warm. Makes 4 servings.

Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 66 mg sodium Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1 fat Note: Vary the berries, using blueberries, boysenberries, loganberries, or raspberries.
Thanks to www.diabetic-lifestyle.com

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Peanut Butter Granola
3 cups rolled oats
1/2 cup wheat germ
1/2 cup creamy peanut butter
1 1/2 Tbsp light brown sugar
1/3 cup dark raisins

Preheat oven to 300° In a medium bowl, combine oats and wheat germ. Place peanut butter and brown sugar in a microwave-safe dish. Mix well. Microwave on HIGH for 20 seconds, until warm. Stir again. Pour peanut butter mixture over the cereal and toss to evenly coat. Stir in raisins. Spread evenly in a baking pan and bake for 20 minutes, stirring once. Cool before serving to eat out of hand. Store any leftover granola in self-sealing plastic bags with eat within 2 days. Makes 6 servings.

Per serving: 345 calories (34% calories from fat),, 14 g protein, 14 g total fat (2.9 g saturated fat), 46 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 104 mg sodium. Diabetic exchanges: 1 medium fat protein, 3 carbohydrate (2 1/2 bread/starch, 1/2 fruit), 1 fat Thanks to www.diabetic-lifestyle.com

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Rich Chocolate Mousse
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup water
1 cup milk
1/2 cup Dutch process or unsweetened cocoa
1/3 cup NutraSweet® Spoonful
2 cups light whipped topping
Light whipped topping and chocolate curls for garnish

Sprinkle gelatin over water in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved; cool. Stir 1/4 cup of the milk into cocoa to make a paste; gradually stir in remaining milk. Stir in gelatin mixture and NutraSweet® Spoonful. Refrigerate until mixture begins to thicken, 20 to 30 minutes. Fold in 2 cups whipped topping. Spoon mixture into stemmed glasses or serving bowl. Refrigerate 2 to 4 hours. To serve, garnish mousse with dollops of whipped topping and chocolate curls. Serving size: 1/2 cup, Yield: 6 servings.

Exchanges: 1/2 starch, 1 fat, Nutrition: 95 Calories, 4 g Protein, 13 g Carbo, 5 g Fat. Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company. Recipe used with permission.
Thanks to www.childrenwithdiabetes.com

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Double Chocolate Brownies
2/3 cup all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa
1/4 cup melted butter
2 Tbsp water
1 tsp vanilla
1/2 tsp baking powder
1/3 cup egg substitute
1/4 cup fat free hot fudge sauce

Preheat oven to 350 degrees. Coat an 8 inch square baking dish with nonstick cooking spray. In large bowl, combine all the ingredients except the fudge sauce; mix well, then spread half the batter in the baking dish. Top with the hot fudge sauce, then spread the remaining batter over the sauce. Bake for 25 - 30 minutes, or until a toothpick comes out clean. Cool completely, then cut into squares and serve.

Per serving: 98 calories, 3g Fat, 8mg Cholesterol, 69mg Sodium, 17g Carbohydrates, 2g Protein, 1 Carbohydrate exchange, 1/2 Fat exchange. Thanks to Bessie Nidell.

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Apple Dessert Pizza
1/2 of a 15 oz pkg folded, refrigerated, unbaked pie crust (1 crust)
1/2 cup toasted sliced almonds
1 8 oz pkg light cream cheese (Neufchatel) softened
3 Tbsp apple juice
1 tsp vanilla extract
1/4 cup golden raisins
1/4 tsp ground cinnamon
3 packets Equal® sweetener or 1 tsp Equal® for recipes
4 medium tart apples, cored, peeled and sliced (3 1/2 cups)
1 cup apple juice
1/4 cup golden raisins
1/4 tsp ground cinnamon
2 Tbsp apple juice
1 Tbsp cornstarch
2 packets Equal® sweetener or 3/4 tsp Equal® for recipes

Unfold pie crust; roll out on a floured surface to form a 12 inch circle. Place floured side down, into a 10 inch tart pan with removable bottom. Press up sides. Trim and remove excess pastry. Prick bottom and sides with fork. Line with double tickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil, bake for 5-6 minutes or till golden. Cool on wire rack.

Meanwhile, chop 1/4 cup of the almonds. Beat together softened cheese, 3 Tbsp apple juice, vanilla, 1/4 tsp ground cinnamon and 3 packets Equal or 1 tsp Equal for recipes. Fold in chopped nuts. Spread mixture evenly in cooled crust. Set aside.

In large skillet combine apples, 1 cup apple juice, the raisins and 1/4 tsp ground cinnamon. bring to a boil. Reduce heat and simmer, covered, 2 to 4 minutes or till apples are just tender. Quickly remove apples and raisins with slotted spoon. Combine 2 Tbsp apple juice and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; add 2 packets of Equal or 3/4 tsp Equal for recipes. Fold apples into glaze; spoon over cream cheese layer. Sprinkle with remaining almonds. Cool, cover and chill until serving time. Makes 10 servings.

Nutrition information per serving: Calories: 246, Protein: 4g, Carbohydrates: 26g, Fat 15g, Cholesterol: 24 mg, Sodium: 177mg. Food Exchanges: 1 Fruit, 1/2 Bread, 1/2 Meat, 2 1/2 Fat. Thanks to Bessie Nidell

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newSugarfree Raisin Bars
1 cup raisins
1/2 cup water
1/4 cup margarine
1 tsp cinnamon
1/4 tsp ground nutmeg
1 cup all purpose flour
1 egg slightly beaten
3/4 cup unsweetened applesauce
1 tbsp sugar substitute
1 tsp baking soda
1/4 tsp vanilla extract

In saucepan over medium heat, cook raisins, water, margarine cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Coat a 8 inch square baking dish with nonstick cooking spray. Bake at 350 degrees for 25 - 30 minutes or until lightly browned. Makes 16 servings. Diabetic exchanges: 1 starch, 1/2 fat. Thanks to Bessie Nidell.

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/freshgame.html

Fresh Game Recipes

Deer Stew
Pisillo De Venado, Shredded Venison
Venison Meat Balls
Rabbit With Olives
Venison Fillets
Cooking with Bear
Alaskan Bear Roast

Deer Stew 1 lb. bacon
2 lbs. cubed deer
2 med. turnips
1 lg can Veg-All
16 oz. can tomato sauce
1 diced onion
Salt and pepper to taste

Fry the bacon first and then use drippings to brown floured deer meat (or beef). Put browned meat in a slow cooker and pour in the liquid from the Veg-All. Add the 16 ounce tomato sauce, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cook 3 to 4 hours on high (all day on low) or until meat is very tender. Add Veg-All vegetables and bacon and cook an additional 15 minutes.
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Pisillo De Venado, Shredded Venison 1 cup minced onion
3 cloves garlic
2 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. powdered oregano
1/2 tsp. ground cumin
1 kg deer meat
3 tbsp. cooking oil
4 tbsp. chopped onion
4 tbsp. Aji Dulce or mild chile

Mix together the first 6 ingredients and rub all over the meat. Marinate for an hour or so. Place the meat in a heavy pot, add very little water, put on the lid and sweat the meat for about 45 minutes, until the meat softens. Turn from time to time to avoid burning. Remove meat from the heat and allow to cool a while. Save the cooking liquid. Place the meat on a flat surface and beat it with a meat hammer, until about 1-2 cm thick. Then cut into pieces and string the meat (pull it apart into thread of meat), as thin as possible. Put the oil into the cooking pot and gently fry the onion until it browns a little. Add the cooking liquid, the Aji Dulce, and the shredded meat. Cook gently, stirring constantly, for about 35-40 minutes, until the meat is almost completely dry and shiny.

This recipe was adapted from “ Mi Cocina” by Armando Scannone. The definitive volume on Venezuelan cooking! The recipe for pisillo is used frequently for game and for tougher cuts of meat. Serves 6.
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Venison Meat Balls 3 pounds ground venison
1 egg, lightly beaten
3 (6 ounce)cans tomato paste, divided
2 to 3 large onions
2 to 3 large green bell peppers
1 1/2 teaspoons oregano, dried, divided
1/2 teaspoon dried basil
1 teaspoon salt
1 cup uncooked oatmeal or fine dry breadcrumbs
3 (15 ounce) cans tomato sauce
4 garlic cloves, minced
3 tablespoons vegetable oil
1 bay leaf

Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, 1 finely chopped onion, 1 finely chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.

Sauce: In a 5-quart (or larger) slow cooker put remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta. Makes about 3 dozen meatballs, or enough for 8 to 10 servings with pasta. Thanks to Wexford.
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Rabbit With Olives 7 tablespoons olive oil
1 x 2 1/2 pound rabbit, (cleaned and cut into serving pieces)
2 cloves garlic, peeled and chopped
1 rosemary sprig, chopped
1 cup red wine
Salt and freshly ground black pepper
7 tablespoons chicken stock
2 tomatoes, skinned and mashed
1 cup pitted ripe olives

Heat the oil in a flame-proof casserole, add the rabbit and sprinkle with the garlic and rosemary. Fry gently until the rabbit is browned on all sides, turning frequently. Add the wine and salt and pepper to taste. Cover and simmer for 30 minutes, adding a little stock to moisten if necessary. Add the tomatoes and olives and cook for a further 40 minutes until the rabbit is tender. Serve hot. makes 4 servings.
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Venison Fillets 1-1/2 lbs. venison tenderloin steaks
1/4 cup olive oil
1/4 cup lemon juice
1 Tbsp Worcestershire sauce
1/2 tsp. garlic powder

Combine all ingredients and salt and pepper to taste in a container with a tight-fitting lid. Mix thoroughly and marinate in refrigerator 4 hours or overnight. Prepare grill or turn on broiler. Grill or broil fillets 3-4 minutes per side for medium rare done meat.
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Cooking with Bear General Rules: There are a lot of variables dependent on the age of bear you’re cooking. Be sure to remove as much fat as possible. The meat must be marinated a minimum of 2 days to a maximum of 5 days. Bear will take on the flavor of the marinade. Bear meat is very hearty, so don’t overeat. It’s also gaseous, so don’t serve with baked beans or onions, etc. There is no danger of ptomaine poisoning if the meat has been frozen 30 days or more. If you’re serving bear to guests, have alternate menu ready as there are many people who won’t “imbear”.

Suggested Marinade: Quantity depends on amount of bear being cooked. Plenty of finely sliced garlic coarse ground pepper salt vinegar apple juice and/or sweet or hard cider sliced apples (optional) horseradish (optional) red wine or pink champagne herbs and seasonings to taste (the stronger the better) Mix all ingredients and soak meat 2 to 5 days, turning every 12 hours. If marinating large amount, put meat and marinade in plastic bag for easier turning. Keep refrigerated throughout process.

Bear Stew: Marinate meat for 2 days. Then simmer meat in marinade for 10 to 20 minutes. Drain and wash meat in warm water, then cook as you would any beef stew.

Bear Mincemeat: Is delicious. Follow your favorite mincemeat recipe. Let everything sit overnight in cool place. Then skim excess fat and bring to boil again before putting in jars. (See favorite mincemeat recipe for processing.)

Baked Bear Steaks: After marinating 2 to 3 days, drain marinade. Add salt, pepper and garlic slices. Pile steaks on top of each other with a layer of brown paper bag between each steak. Wrap the whole works in tinfoil; place in pan.

Cook slowly in a moderate oven until tender (about 2 to 3 hours). Check for tenderness after 2 hours as overdone bear is tough!

Pit Roasted Bear (The Best): Dig a pit so the total depth is enough to include 2 feet of coals, ample room for the bear and a foot to 2 feet of dirt on top. (We roasted 50 pounds of bear in a pit 3 feet long x 2 1/2 feet wide x 4-feet deep, lining the bottom with stones (optional). Digging the pit is the hardest part and collecting enough wood of one kind (old apple wood preferred). Do these things well in advance of roast day.

Marinate defatted bear for 4 to 5 days, turning meat every 12 hours. Day of roast, start fire 3 to 4 hours in advance of cooking to build up 2 to 3 feet of red hot coals. Bear Wrapping: This should be done about 1/2 hour before coals are ready! Wrap bear (better to make 5 to 10 pound packages, then you can keep meat warm upon removal from pit) in one layer of tinfoil and a double layer of burlap (old grain bags are good). Wrap with wire securely.

Soak burlapped bear packages in water 10 to 15 minutes. When 2 feet of coals are red hot, put soaked bundles directly on coals and cover with 1 to 1 1/2 feet of dirt, so no steam escapes. (Can put a layer of corrugated tin on top of bear before digging on dirt, makes for easier removal of dirt.) Sit back and relax while your bear cooks for 4 1/2 to 5 hours. Periodically check pit to be sure there is no steam escaping. Dig out your dinner.

Implements needed: shovels, work gloves, wire cutters, large cutting board table, sharp carving knife. Serve sliced bear on bulky rolls with condiments, chips and light salad.

Suggested Bear Condiments: Apple chutney (see Fanny Farmer)

Wild Pepper Root Sauce: Mix 2 tablespoons ground wild pepper root (horseradish may be substituted) to 1 pint sourcream. Mix and chill. This is also a great tangy dip!

Blueberry jam, Apple/mint jelly, Mustards and Relishes.
Thanks to Sam Sheldon.

[nw_arizona_granny]

Alaskan Bear Roast 6 lb. rump of bear
3 onions, sliced
1 Tbsp. oil
2 Tbsp. butter
1 garlic bud
1 tsp. salt

Slice onions into kettle of warm water and let soak for 3 hours with rump of bear. Remove meat and wipe dry and rub with oil. Cut a deep gash in roast and insert garlic bud. Rub with salt. Bake, uncovered, at 350 degrees until very well done. Never eat rare bear.

[goes with last post]

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/vegetable.html

Vegetable Recipes

Potatoes Au Gratin
Swiss Green Beans
Easy Vegetable Quiche
To Die for Potatoes
Green & Wax Bean Casserole
Quick Braised Artichokes
Whipped Potatoes
Fried Green Tomatoes
Tomatoes with Zucchini Stuffing

Potatoes Au Gratin 1 clove garlic
4 tbsp margarine, thinly sliced
3 lrg. potatoes, thinly sliced
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese
2 tbsp margarine

Brown garlic in margarine in a 10” pie pan. Remove garlic & discard. Layer potatoes & cheese in the pan, sprinkling each potato layer with pepper. Repeat, ending with cheese.

Dot with margarine & bake in a 375° oven for 45 minutes to 1 hour.
Thanks to Angela & Shirley Ross.
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newSwiss Green Beans 1 Pkg frozen French style green beans
1 Tbsp sugar
1 tsp salt
2 Tbsp chopped onions
1/2 tsp pepper
2 Tbsp Flour
2 tsp butter
8 oz sour cream
1 pkg grated Swiss cheese

Cook beans as directed on box. Melt butter and stir in flour. Add sugar, salt, pepper and onion. Stir in sour cream. Drain beans and add sauce mixture. Place in casserole dish and top with plenty of grated Swiss cheese. Put under broiler until cheese bubbles.Thanks to Pam Cedar.
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newEasy Vegetable Quiche 2 deep dish pie crust shells
2 Tbsp Butter
1/2 Cup chopped green onions
1/2 Cup chopped green pepper
1 large clove garlic, minced
1 can (12 oz) Pet Evaporated Milk
1 can (10 3/4 oz) Campbells condensed cream of mushroom soup
6 eggs, slightly beaten
2 Tbsp all purpose flour
1 jar (4 oz) pimientos, drained & chopped
1 Cup chopped, cooked broccoli flowerets
2 Cups (8 oz) shredded Swiss cheese

Partially bake pie shells at 400° for 6 minutes on pre-heated cookie sheet. Reduce oven to 350° In skillet over medium heat, in hot butter, cook green onions, green pepper and garlic.

In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed. Stir in onions and pimientos. Distribute broccoli and cheese evenly among baked pie crusts, carefully pour filling over. Bake pies on cookie sheet 50 minutes at 350°. Test with knife done if comes out clean. Cool on wire rack 10 to 15 minutes before cutting.

To freeze, cook as above and tightly wrap after cooled. Thaw pie completely and plaee in pre-heated oven on pre-heated cookie sheet at 350° for 30 minutes or until hot.
Thanks to Melinda Sharrit.
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newTo Die for Potatoes 2 Tbsp Butter
1 clove garlic, chopped
1-2 potatoes, diced
1/4 cup green peas
1/4 cup chopped broccoli
1/4 cup chopped carrots
1/4 cup chopped zucchini
1/4 cup chopped green bell pepper
1/4 cup shredded chedddar cheese

Melt butter over medium heat and sauté garlic. Stir in potatoes, peas, broccoli, carrots, zucchini and bell pepper. Stirring occasionally, cook until potatoes start to brown, about 15 minutes. Serve with shredded cheese. Thanks to Bessie Nidell.
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newGreen & Wax Bean Casserole 1 bag green and wax beans
1 can Shoe-peg corn
1 can Cream of celery soup
1/2 cup Sour cream
1/2 cup chopped onion
1/2 cup Grated cheese
1 Stick of butter
1 Roll Ritz crackers
1/2 cup silvered almonds

Mix corn and beans. Add to next 4 ingredients. Melt butter mix with crushed Ritz crackers for topping. Top with slivered almonds. Grease casserole dish and bake 350 degrees for 45 min. Thanks to Bessie Nidell.
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newQuick Braised Artichokes 2 Large artichokes
1 lemon, halved
6 sprigs thyme
1 garlic clove, smashed
2 dried bay leaves
1/2 tsp coriander seeds (optional)
2 tsp coarse salt
1 Tbsp extra-virgin olive oil
aïoli
2/3 cup mayonnaise
1/4 cup plain yogurt
Juice of 1/2 lemon
1 tsp Dijon mustard
2 cloves garlic, chopped
1/4 tsp paprika

If you like, snip the prickly points of the leaves with scissors before you cook the artickoes. The tender leaves and hearts are really tasty dipped in aïoli.

1. Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately sqeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.

2. Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough water to cover artichokes. Cover pan, and bring water to a simmer over high heat. Reduce heat to med-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.
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newWhipped Poatoes 3 lbs cooked & drained potatoes
1 1/2 cup light sour cream
4 Tbsp Butter
1 1/4 tsp salt
1/4 tsp pepper
1/4 dry Vigo breadcrumbs (Italian flavor)
1 Tbsp melted butter
1 tsp onion powder

Beat potatoes with electric mixer adding sour cream, butter, salt and pepper. Put in buttered 2 qt casserole dish overnight. Mix bread crumbs and melted butter, sprinkle over the top of potatoes, cover with aluminum foil and bake at 325 degrees 1/2 hour then uncover and bake for 30 more minutes. Serves 8-10.
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newFried Green Tomatoes 2 cups yellow cornmeal
4 tsp coarse salt, plus more for seasoning
1 tsp fresh ground black pepper
1/2 tsp ground cayenne pepper
2 cups buttermilk
2 large eggs
2 Tbsp fresh squeezed lime juice (about 2 limes)
Canola oil for frying
3 large green tomatoes, cut into 1 inch thick wedges

In a Medium shallow bowl, combine the cornmeal, salt, black pepper and cayenne pepper: set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may apear curdled): set aside. In a large cast iron or heavy skillet, pour oil to a depth of 1/2 inch: heat until a deep fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate: repeat with remaining tomatoes. Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper towel lined plate. Season with salt while hot. Serve warm. Thanks to Bessie Nidell.
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newTomatoes with Zucchini Stuffing 6 Lg Tomatoes
4 Shallots, finely minced
1 Lg clove of garlic, finely minced
2 Tbsp unsalted butter
2 med. zucchini, coarsely grated
1 Tbsp tomato paste
1 Tbsp fresh basil leaves, finely snipped
Salt and pepper to taste
2 Tbsp parmesan cheese

Cut top or “lid” from tomatoes, scoop out most of the pulp, and place it in sieve or colander to drain. Sauté shallots and garlic in butter for about 1 minute. Add zucchini, tomato paste, basil and reserved tomato pulp; raise heat and cook, stirring constantly, for two more minutes or until filling is thickened and watery liquid is evaporated. Season with salt and freshly ground black pepper. Spoon filling into tomato shells and sprinkle 1 tsp grated parmesan cheese over each. Wrap in single thickness heavy-duty aluminum foil, or double thickness of regular foil. May be refrigerated at this point. Barbecue over very hot coals (or in 450-500 F oven) until tomatoes are soft, cheese is melted, and filling is heated through (about 15 minutes). Garnish with whole fresh basil leaves. Serves 6.Thanks to Bessie Nidell.

[nw_arizona_granny]

http://www.favoriterecipestoshare.com/recipe_terms.html

Recipe and Cooking Terms

These are commonly used terms in recipes and cooking. I have added this page because at some point, I have needed to know what a paticular term meant myself, or someone e-mailed a question regarding a term used in a recipe. I have not added every possible term. I wanted to make this useful and not overwelming.

Common terms used in recipes and cooking

Al dente Indicating that pasta is cooked just enough to still have a firm texture, also described as chewy.

Baste Using a spoon, brush, baster or ladle, most of the time this method is used with meat recipes, and the natural juices from it as it cooks. This helps in keeping the food moist as it cooks.

Bais-slice Refers to cutting meat or vegetables at a 45 degree angle. Often used for oriental recipes.

Bechamel A white sauce made by boiling milk and adding it to a roux sauce. Usually seasoned with salt, pepper, cayenne and nutmeg.

Blackened A common Cajun cooking method, usually for meats and seafood. Coating with selected seasonings and then charring over high heat either in a skillet or on a grill.

Blanch A method used most frequently in preparing fruits and vegetables for freezing or canning. Also used for loosening skins from tomatoes, peaches, nuts etc, or to partially cook vegetables and fruits by dipping the item into boiling water or steaming.

Bouquet garni A bundle of herbs wrapped in cheesecloth used alot in traditional French soups, stocks and stews, using parsley, thyme and bay leafs. Amounts of spices and time added to dishes varies.

Bordelaise A brown sauce served with red meats, made with red wine, shallots, beef broth and flour.

Chiffonade A technique to cut herbs and lettuce to be used either lightly sauteed or raw in soups. Stack a few leaves of lettuce or bay leaves (just for example) roll tightly into a cigar shape, cutting crosswise in very thin strips. This is also a French phrase meaning “made of rags”.

Consommé A clear strong flavored soup, made from well seasoned stock.

Du jour Meaning item of the day, sometimes referring to an item not specified on the regular menu.

Escarole Part of the endive family or salad greens. There are two main varities, the curly or narrow-leaved endive used mainly for salads, and broad leaved used mostly for cooking.

Julienne Match stick shape and sized cut vegetables. If you don’t have a julienne cutting gadget, you can cut for example, zucchini crosswise into 2 inch long pieces, then cut lenghtwise slices 1/8 to 1/4 inch thick, then stacking a few together cut thru all slices to make julienne strips.

Mincemeat A mixture of apples, currants, raisins, spices and sometimes cooked beef all chopped very finely. More commonly found around the holidays.

Paté Ground meat or liver made into a paste.

Puree To make liquid out of solid foods, usually by using a food processor or blender.

Ramekin A glass baking dish that is small and shallow. Used for baking and serving.

Roux A thickener made from equal parts butter and flour, used in soups, gravies, stews and sauces. You must heat the butter over a low heat, then slowly add flour with a whisk. Cook until golden or a rich brown color.

Sauté To quickly cook or brown food in a small amount of hot fat.

Sear To quickly brown all sides using high heat to seal in juices.

Zest The outer portion of an orange or lemon rich in fruit oils and often used as a seasoning or flavoring. Use a zester, fruit peeler or grater, don’t use the white layer it will be really bitter.

[DelaWhere]

>>>>I’ve been buying some now and then to store some dry stuff for long-term.<<<<

Very good thinking - I put rice, dried beans, peas, etc. in them and put a whole tray full in the oven at 170 degrees for about an hour - I simmer the lids and put them on and tighten the band. They will vacuum seal very nicely. Gives a nice long term storage package. I put rice into pints and some half pints. That way, they are in the size I will use the entire jar. Also is handy for measuring water for them. I put one pint of rice and fill the jar twice with water - then cook uncovered till just absorbed. (If you cover it, use 1 1/2 instead of 2 waters.)

Just do not use that for yeast or for any seeds you might want to plant. The heating kills them. For those I use a vacuum foodsaver sealer. It works great for all your dried veggies too. you can mix soup mixes all in a quart jar with dehydrated vegetables for an easy fix meal (takes time though to rehydrate) Even a crock pot would be good.

Can make chicken noodle soup (all dried) - all in one jar dried celery, onion, garlic, bullion powder, noodles, dried chicken. Just dump into a crock pot, add water and come back later for home made soup.

I make a mixed bean soup with umpteen bean/pea/lentil mix - add homemade bread and enjoy.

[DelaWhere]

>>>Mincemeat<<<

Oh boy, love a good Mincemeat pie.....

Nice big scoop of ice cream -

You are starting my day like Wneighbor does in the evenings - making me drool.

[nw_arizona_granny]

A nice Roasting Chart for all kinds of Meats:

http://www.favoriterecipestoshare.com/roastingcharts.html

---

http://www.favoriterecipestoshare.com/recipehelp.html

Recipe Help Charts
Measure Equivalents
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
10 tablespoons + 2 teaspoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
1 tablespoon = 1/2 fluid ounce
1 cup = 8 fluid ounces
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 cup raw rice = 3 cups cooked
7-8 large egg whites = 1 cup

Emergency Substitutes

1 cup cake flour = 1 cup minus 2 Tbsp all purpose flour
1 tsp baking powder = 1/2 tsp cream of tartar plus 1/4 tspbaking soda
1 cup buttermilk = 1 Tbsp lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using), OR 1 cup whole milk plus 1 3/4 tsp cream tartar , or 1 cup plain yogurt
1 ounce unsweetened chocolate = 3 tbsp unsweetened cocoa powder plus 1 tbsp cooking oil or shortening, melted
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder
2 cup tomato sauce = 3/4 cup tomato paste plus 1 cup water
1 cup honey = 1 1/4 cup sugar plus 1/4 cup water
1 tsp dry mustard (in cooked mixtures) = 1tbsp prepared mustard
1 tsp Garlic Salt = 1/8 tsp garlic powder + 7/8 tsp salt
Beef or Chicken broth 1 cup = 1 tsp or 1 cube instant bouillon mixed into 1 cup hot water
1/3 cup chopped onion = 1tsp onion powder or 1 tbsp dried minced onion
1 ounce semisweet chocolate = 3 tbsp semisweet cholate pieces or 1 ounce unsweetened chocolate plus 1 tbsp sugar
1 cup Corn syrup = 1 cup sugar plus 1/4 cup water
1 cup self rising flour = 1 cup all purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda
Poultry seasoning = crush 3/4 tsp dried sage, plus 1/4 tsp dried thyme or marjoram
1 medium lemon = 3 tablespoons of juice
1 medium orange = 1/3 cup of juice
1 cup whipping cream, whipped = 2 cups whipped dessert topping
1 cup light cream = 1 tablespoon melted butter plus enough milk to make 1 cup

[nw_arizona_granny]

Oh boy, love a good Mincemeat pie.....

Nice big scoop of ice cream -

You are starting my day like Wneighbor does in the evenings - making me drool.<<<

Laughing and wondering what I am doing, Friday & evening, has been a 7 Up and cracker day, too many meds and they caught up with me.

No, I didn’t overdose, just can’t take meds.

[nw_arizona_granny]

[ There are several antique cookbooks]

http://www.candymaking.net/

candymaking.net
Presents:

---

Marshmallow Cubes
Two cupfuls light-brown sugar
One-half cupful milk
One even tablespoonful butter
One-half pound marshmallows

Put the sugar, milk, and butter into the kettle, place over the fire, stir
constantly, and boil to 240°, or until it forms a soft ball when dropped
into cold water. Then remove from the fire, add the marshmallows cut
into small pieces, and beat until the mass becomes creamy, when it
must be poured out on the buttered slab or pan. When cold, cut into
cubes like caramel.

Marshmallow Cherry Cubes
Follow the preceding recipe, and just before turning the candy out, stir
in one dozen or more minced candied cherries.

Marshmallow Nut Cubes
Use the recipe for marshmallow cubes, and when the candy has been
beaten enough to turn from the kettle, add one cupful of chopped nut
meats.
Marshmallow Cubes Dipped
The cubes made over any one of the three preceding recipes may be
dipped in dipping cream or chocolate.

The Art of Candy Making
Fully Explained

Compiled by Mrs. Sherwood P. Snyder
(1915)

[nw_arizona_granny]

http://www.candymaking.net/CakeIcing3.html

candymaking.net
Presents:
The Art of Candy Making
Fully Explained
Compiled by Mrs. Sherwood P. Snyder
(1915)

Marshmallow Icing
Two cupfuls sugar
One cupful milk
Six marshmallows
One teaspoonful flavoring

Put the sugar and milk in the kettle and boil to 236°, or to a soft
wax when tested in cold water. Stir constantly while cooking and
keep beating after it is removed from the fire. When it begins to get
creamy, add the marshmallows cut into pieces, and beat until it is
thick enough to spread on the cake. If it becomes too thick before
getting it on the cake, add a little milk to thin it. If it should
happen to get too thin, add a little XXXX sugar to make it thicker.

Apple Snow Icing
One cupful of sugar (more or less)
Whites of two eggs
One medium-sized apple

Separate the eggs, grate the apple into them, then begin to beat,
and add the sugar gradually a little at a time; keep beating until
the mixture becomes the consistency of whipped cream and is
perfectly smooth. If the icing and filling is for a layer cake, put the
layers together with apportion of it, and into the remainder beat a
little XXXX sugar until it becomes stiff enough to stand, then cover
the cake. The amount of sugar necessary for this icing will depend
on the size of the eggs and the juiciness of the apple. If it is
sufficiently beaten and the granulated sugar is not added too
rapidly, the icing will be perfectly smooth and free from grains.

Fig Icing
Two cupfuls sugar
One-half cupful water
One-half cupful ground figs

Put the sugar and water over the fire and cook to 236°, or until it
forms a very soft ball when tested in cold water. Then add the figs
and let it boil up, then it must be removed from the fire and beaten
until it becomes creamy, when it is ready to spread on the cake. If it
becomes too thick to spread, add a little water to thin it. Do not stir
the syrup until after the figs are added.

Cocoanut Icing
Two cupfuls sugar
One-half cupful milk
One cupful shredded cocoanut
One teaspoonful extract

Put the sugar and milk over the fire and stir constantly. Cook to
236° by the thermometer, or to a very soft ball when tested in cold
water. Remove from the fire, add the cocoanut and flavoring, and
beat until it becomes creamy. If it becomes too stiff to spread, thin
it with a little cream or milk.
Shredded cocoanut may be sprinkled over the top of the cake.

Pineapple Icing
Two cupfuls sugar
One cupful juice from canned pineapple
Two tablespoonfuls of lemon juice

Put all the ingredients into the kettle and boil to 236°, or until it
forms a very soft ball when tested in cold water. Remove it from
the fire and beat until it becomes creamy. Spread on the cake. If it
becomes too stiff, thin it with water or the white of egg beaten into it.

Fondant Icing
Warm the fondant in the double boiler, then beat into it water, milk,
cream, or the white of an egg, until it is thin enough to spread. Do
not make the fondant too hot, or when spread on the cake it will
become too hard to cut nicely.

Fondant Nut Icing
Prepare over the preceding recipe, and before spreading the icing
on the cake, add some broken nut meats.

Fondant Chocolate Icing
Add chocolate to the plain fondant icing. A few minced raisins will
improve this icing.

[nw_arizona_granny]

http://www.candymaking.net/CakeIcing2.html

Caramel Icing No. 1

Two cupfuls brown sugar
Three-fourths cupful water
One teaspoonful flavoring

Put the sugar and water into a kettle, place over the fire and boil until
it forms a soft ball in cold water, or to 236° by the thermometer. Do
not stir while boiling. Allow it to stand five minutes after removing it
from the fire, and then begin to beat it with a spoon or paddle, and
keep beating until it becomes creamy, when it is ready to spread on
the cake. If it happens to becomes too stiff before getting it on the
cake, add a little water it to make it thin enough to spread. Add
flavoring just before spreading the icing on the cake.

Caramel Icing No. 2
Use the preceding caramel icing recipe, using milk instead of water. It
will be necessary to stir this icing from the time it is placed over the
fire until it is ready to spread on the cake. Milk causes it to burn
easily it not stirred.

Caramel Icing. No. 3
Use the recipe for Caramel Icing No. 1, using cream instead of water.
This icing must be stirred constantly from the time it is placed over
the fire to avoid burning. Cook to 236° by the thermometer, or until it
forms a very soft ball in cold water. If it should become too stiff
before getting it on the cake, add a little cream to thin it sufficiently to
spread nicely.

Caramel Nut Icing
Use recipe for Caramel Icing No. 1, substituting milk or cream for the
water if desired, in which case the icing must be stirred while cooking
to prevent burning. Just before the icing is ready to be put on the
cake, add one-half cupful or more of broken nut meats.

Caramel Fruit Icing
Make over any of the caramel icing recipes, and just before putting
the icing on the cake, add some minced candied cherries and minced
candied citron. If the icing becomes too stiff before getting it on the
cake, thin it with cream, milk or water sufficiently to spread.

Caramel Chocolate Icing
Make over any caramel icing recipe, and just after removing the syrup
from the fire, add enough grated chocolate or cocoa to make the icing
the desired color and flavor.

Mocha Icing No. 1
Two cupfuls brown sugar
One cupful strong coffee
Whites of two eggs

Put the sugar and coffee into a kettle and place over the fire. Boil to
240° by the thermometer, or until it spins a long thread. While the
syrup is boiling, separate the eggs and whip them until they are stiff
enough to stand beat the boiling hot syrup into the beaten whites,
pouring it in very slowly. Keep whipping the icing until it gets stiff
enough to spread and then quickly put it on the cake.
Granulated sugar may be substituted for the brown sugar in this
recipe.

Mocha Icing No. 2
Make over Caramel Icing No. 1 recipe, using coffee instead of water,
adding two tablespoonfuls of butter.

[nw_arizona_granny]

http://www.candymaking.net/CakeIcings1.html

Many women will be interested in some of the simpler icing
recipes we have given because of the ease with which they are
made.

The most delicate icing that can be produced is made over
the Steamed Icing recipe. However, it will be observed that it is
one of the most expensive because of the number of eggs
required.

The best icings are those that do not get hard and crack when the
cake is cut, or are not gummy and tough, either of which
characteristics are undesirable to cake icings.

Icings made of fondants are among the best in quality possible of
production, and are easily and quickly made, provided one has
the fondant on hand.

Boiled Icing
Two cupfuls sugar
One-half cupful water
Whites of two eggs

Put the sugar and water over the fire in a small saucepan, and
boil it until it spins a thread, or to 240° by the thermometer. Do
not stir. While the syrup is boiling, separate the eggs and beat the
whites until they are stiff enough to stand, and as soon as the
syrup reaches the right degree, slowly pour the hot syrup into the
eggs, beating the mixture continually. Continue beating until the
icing becomes stiff enough to spread, and then quickly and deftly
spread it on the cake. If one is careless and beats the icing too
long, it sometimes sets before it can be put on the cake.

Boiled Nut Icing
Make over the above recipe, using brown sugar, and just before
the icing is ready to spread on the cake, add one-half cupful or
more of broken nut meats.

Raisin Icing
Make over the boiled icing recipe, using brown sugar instead of
white. After beating the syrup into the whites, stir into it one-half
cupful or more of seeded, chopped raisins, and beat until the
raisins are separated and the icing smooth.

[nw_arizona_granny]

http://www.candymaking.net/CandyGelatine.html

Candies Made With Gelatine

Candies in which gelatine is used have a consistency peculiar to
themselves, and one which nearly everybody enjoys. To have
success with these recipes the accurate measurement of gelatine is
very necessary.

In compiling the recipes, Knox granulated
gelatine was used.

Marshmallows
Two cupfuls granulated sugar
One and one-quarter cupfuls water
One envelope granulated sparking gelatine
One-eighth teaspoonful salt
Teaspoonful vanilla extract

Soak the gelatine in one-half the water five minutes. Put the
sugar and remaining water in the kettle and boil until it spins a
thread, or to 240°. Add soaked gelatine and allow to stand until
partially cooled; then add flavoring and salt. Beat until mixture
becomes white and thick. Pour into pans thickly dusted with
powdered sugar, filling the pans to one inch in depth. Set in cool
place until thoroughly chilled. Turn out and cut into cubes one
inch square. Roll in powdered sugar.

Turkish Delight
Two cupfuls granulated sugar
One cupful water
One and one-half envelope granulated sparkling gelatin
Juice of one orange
Juice of one lemon
Red coloring
One-half cupful chopped nut meats

Soak the gelatine in one-half the cold water ten minutes. Put the
sugar and remaining water in the kettle and bring to the boiling
point, add soaked gelatine and juice of orange and lemon. Boil
to 240°, or soft ball, add coloring and nut meats. Beat until
creamy, turn into a bread pan, first dipped in cold water, to one
inch in depth. Let stand until firm, turn out on board, and cut
into cubes; roll in powdered sugar.

Christmas Suprême
Three cupfuls sugar
One cupful sour cream
Two squares chocolate
One-half envelope granulated sparkling gelatine
One-half cupful candied cherries
One-half cupful seeded raisins
One-fourth cupful English walnut meats

Soak gelatine in two tablespoonfuls of cold water ten minutes.
Put sugar, sour cream, and grated chocolate in kettle, and boil to
240°, or to soft ball when tested in cold water. Stir constantly
while cooking. Remove from fire, add gelatine, cherries cut in
small pieces, raisins, and nut meats. Beat until creamy, and turn
into buttered tins; chill and cut into slices. The tins should be
filled to about one and one-half inches in depth. Individual bread
tins are very desirable for molding this candy.

[nw_arizona_granny]

http://www.candymaking.net/Butterscotch.html

Butterscotch
Five cupfuls sugar
Two-thirds cupful corn syrup
One cupful butter
Two cupfuls water
One teaspoonful lemon extract

Put the sugar, corn syrup, and water in the kettle, bring to the
boiling point, put in the thermometer, and cook to 300°. Turn down
the fire very low and add butter, stir until it is melted, and then
increase fire and bring it to a full boil. Turn it out on greased slab
or platter. This candy must be stirred continually after the butter is
added.

Soft Butterscotch
Make over the preceding recipe, but do not boil so hard. If one
desires to have it soft and tough, it should be boiled to 260°, and if
boiled to 280° it will be a medium between the real hard and soft.

Ginger Butterscotch
Make over the butterscotch recipe, and when adding the butter, add
a heaping teaspoonful or more of ginger.
If you want it hard, cook it to 300°, or to only 260° if you prefer
having it soft.

Horehound Drops
Take two ounces of the dried herb and steep it in four cupfuls of
water. Boil it for ten minutes, strain, then add six cupfuls of brown
sugar, and boil to 305°. This candy cannot be tested successfully
without a thermometer unless one has had a great deal of
experience. When done, pour it upon the oiled marble or pan, and
as soon as it begins to harden, mark in squares or sticks.
With the thermometer no one can make a mistake on this; but
without it, it is very difficult to tell when it is done, as a hard ball
forms at 280°.

Glacé Nuts and Fruits
Take five cupfuls of sugar, two cupfuls of water, one-fourth
teaspoonful of cream of tartar, and boil to 300°. Take it from the fire
and drop in a few Brazil, English walnut, filbert, pecan, or other nut
meats at a time, and immediately lift them out on waxed paper or on
marble slab. Candied nuts are very easily and quickly made, and
are very attractive. The nuts may be dipped singly or in clusters.
Figs, pitted and stuffed dates, raisins, candied cherries, sections of
seedless oranges, strawberries, and other similar fruits may be
dipped, but when juicy fruits are used, care must be exercised not to
break the skin.

[nw_arizona_granny]

http://www.candymaking.net/Cocoanutballs.html

Cocoanut Bar
Five cupfuls sugar
Two cupfuls water
Three or four cupfuls shredded or ground cocoanut.

Boil the sugar and water to 258°, then remove the thermometer
and add the cocoanut. Cook it two or three minutes longer,
stirring it constantly. Take it from the fire and stir it gently until
the mass gets white and stiff. Pour it out on the marble or pan,
flatten it out, and when cool, cut into bars or squares.

Cocoanut Balls
Work into a portion of fondant some shredded cocoanut, and then
form it into balls, when the balls are cold and have hardened, dip
them in dipping cream as directed to dip bon-bons. This candy is
pretty when the dipping cream is colored pink.

Pineapple Squares
Two cupfuls sugar
One-fourth cupful corn syrup
One cupful thin cream
One cupful chopped preserved pineapple
The juice of one-half lemon

Put the sugar, corn syrup, and cream into the kettle and bring to
the boiling point, boil for three or four minutes, and then add the
chopped pineapple and the lemon juice. Put the thermometer in
and boil to 240°, or until it forms a soft ball in cold water. (Stir
constantly from the time it is first put over the fire.) Remove from
the fire and beat until the mixture begins to show signs of getting
stiff, then pour on the buttered slab or on a buttered platter.
Allow to cool and cut into squares.

Crystallized Dates
Pit the dates, fill each seed cavity with a nut kernel, or fondant,
and lay them in a pan about one eighth of an inch apart.
To two cupfuls of sugar add two cupfuls of water, and boil to
225°. (It is difficult to get this right without the thermometer.) Let
it cool until blood warm, and then pour enough over the dates to
cover them. Set them in a warm place for ten or twelve hours,
pour off the syrup, and let the crystals on the fruit dry before
removing from the pan.

Crystallized Figs
Prepare the figs and proceed as directed in recipe for crystallizing dates.