Posted on 02/09/2009 12:36:11 AM PST by 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
http://www.kurtsaxon.com/foods006.htm
The Survival Foods And Gardening Section
The text and illustrations of this article are from Organic Gardening
and Farming January, 1972
THE BACK YARD FISH FARM
The new series of reader research projects starts with an
exciting plan to turn grass clippings into organic fish.
Dr. John H. Todd with Dr. William 0. McLarney, Director of Aquaculture
Studies for the New Alchemy Institute
OVER THE PAST FOUR MONTHS in the series “Shaping an Organic America” I have dealt with the urgent need to create a science and biotechnology which will permit revitalization of the countryside along organic and ecological principles. It is my belief that if such a science is developed and its findings put into practice, an ecological crisis of saddening dimensions can be averted. I have also pointed out that there is no guarantee for the development of a truly ecological science by the scientific community alone. Most scientists simply are not trying to set examples for the future by living and working with the earth. Because of this, the recommendation was made that the science for the organic method should marshal the participation of many, many people from all walks of life arid particularly you who are already working with the land. If this were to happen, then a true restoration of the countryside might be possible. I know that this is a tall order and no doubt the concept will be scoffed at by many scientists. Yet, my confidence in the whole idea of the Readers’ Research Program has been bolstered by the letters I have received following my article in the November issue of OGF. Several really ingenious and even brilliant ideas have been presented by a number of people. (In a future issue I would like to describe some of these exciting plans and discoveries which are not directly associated with the experiments outlined in this column.)
EDITOR’S NOTE: An extensive bibliography of articles and books for more detailed information on fish farming has been prepared by Drs. McLarney and Todd. For a copy of the brochure of references and source materials, please send 50 cents to “Aquaculture Bibliography,” Rodale Press, Inc., Emmaus, Pa. 18049. (I left this paragraph in place just so it could be said that I posted this article in it’s entirety. But since this work is 25+ years old, I doubt very seriously if you’ll find any of it’s references still viable.-—Cary)
In the entire history of man, there has probably never been a period quite like now when so many people feel a sense of despair and helplessness towards the future. I think this can be changed if enough people are able to see even the slightest possibility of embarking upon a personal course of action which will truly benefit the planet as well as themselves.Organic gardening, farming and homesteading are among the most positive steps that can be taken in this direction. Involving ourselves in creating a science for tomorrow is a commitment upon which so much will depend. This month inaugurates the Readers’ Research Program and for many of you working with us, it will be a way of beginning, in the words
of Bob Rodale, “1972 as the Year for Organic Action.”
Introducing the Readers’ Research Program
New Alchemy Institute scientists, with the support and collaboration of the editors of ORGANIC GARDENING
Organic Gardening and Farming - January, 1972 - Page 99
And Farming magazine, will be working with you to organize a widespread, continuing research program to investigate many of the important organic concepts. As gardeners and homesteaders you will have the opportunity this year to become involved in any one of at least three scientific projects.
Besides the Back Yard Fish Farm research which is described in this article, the second project will involve a country-wide search for the most pest-resistant varieties of vegetables. At the present, this essential information is not widely available to the organic gardener.
The third Readers’ Research project planed for 1972 will investigate ecological design in agriculture. Specifically, we will compare complex interplantings of vegetables in home gardens with single or monocrop plantings. Soil fertility, resistance to pests and a number of other variableswill be measured and the differences between the two approaches will be analyzed.
I would like to begin by describing the way in which the Readers’ Research Program will be organized. Each of the research projects will be outlined in these pages. After you have read the articles outlining the projects, if you are seriously interested in working with us on a specific experiment, please inform us of your intent to become involved. The address is: The New Alchemy Institute, Box 432, Woods Hole, Mass. 02543. After you contact us we will send further instructions on how to set up the experiments, what equipment you will need, where to get it, and how much it will cost.
There is one point I would like to emphasize at this time. If the research program is going to succeed and be an important source of information, please do not ask us for project instruction booklets unless you honestly intend to carry out experiments with us, and have the space and facilities to do so. The booklets cost money, and replying to casual inquiries takes up valuable time. Since we are operating this program on a relatively low budget, the time and money you save us will give us a greater opportunity to work toward the success of the program. All the information you need to make a decision about your participation can be made on the basis of what you read in this column. The booklets will only add the “how-to” details and outline some of the potential pitfalls that the investigator needs to know about.
The organization of the first project, the Back Yard Fish Farm, will be slightly different. It is possible that the number of people who would like to become involved will exceed the supply of brood stock which we have available. Thus, we will have to limit the study to match the supply of fish. The procedure for the Back Yard Fish Farm will be as follows: First, if you are seriously planning to get involved, contact us. Then, just prior to constructing the dome and installing the pool, you must contact us again to see if the fish are available. If we say yes, fish will be reserved for you. When the fish farm is built and a picture of it sent to us, we will ship the fish for the experiment.
Becoming involved in a research program may also provide a bonus that you may not have counted on; you will get to know the nearest organic gardener-scientist working on the same project. If at all possible, we will try and send you the address of the nearest participant, so that you can work together if you wish.
As the growing season proceeds you will continue to collect scientific data. At the end of the season your results will be sent to us for tabulation and be included with the findings of other investigators. Finally, we will describe the results in these pages and in research publications. Within a few years we will be able to make recommendations to you that have a large
Organic Gardening and Farming - January, 1972 - Page 100
and meaningful body of knowledge to back them up. It is just possible that the Readers’ Research Program will help create the wisdom that will guide those of us who are working with the land.
The Back Yard Fish Farm, A Revolutionary New Way To Raise Foods at Home
Dr. William 0. McLarney and I are working together to organize the Back Yard Fish Farm research. The project involves a totally revolutionary concept in agriculture. If it should prove successful, fish farming, on a small scale at least, could become a common practice throughout the country. We are proposing that you raise fish in a small pool inside a geodesic dome using intensive culture methods. You will create tiny fish farms which are organic and capable of producing foods of excellent quality. If you have ever enjoyed keeping an aquarium of tropical fishes, then I think you will receive the same pleasure as well as a food crop from the Back Yard Fish Farm.
In the November issue of OGF, I described some of the thinking and theoretical concepts which went into our Back Yard Fish Farm prototype. I also outlined the reasons for choosing herbivorous fishes from the tropics and using the dome to create a suitable climate. I think it would be wise to reread that article, as space limitations prevent my repeating it. This research project will use the same methods and fish (tilapia) as we did in our prototype.
What I didn’t point out in the November article is the necessity for developing organic methods in aquaculfure. It has become clear to us that organic fish products are desperately needed in this country. The area of Cape Cod in which Bill McLamey and I live is dotted by tiny lakes, many of which provide good fishing. Bill, an ardent fisherman, can be seen often casting for pickerel, perch or bluegills. His harvest is an important source of food for a number of us. Since fish are one of the most complete, health-giving foods, we usually jump at the chance to eat them — or at least did, until a pesticide-chemist friend examined our fish. The little pond in the woods, far away from industry and agriculture, is contaminated. The perch we were eating had up to 40 parts per million of DDT in their fatty tissues. This is far above the allowable limit for foods. We already knew that many marine fishes are contaminated with a variety of harmful substances, but the pond was the last straw. We had to start figuring out ways to grow fish organically and cheaply and we had to do it soon. Philosophically, we were committed to small-scale intensive systems, based upon ecological and organic principles. If the fish were to be relatively poison-free, their diet would have to consist of aquatic plants and algae; this would shorten the food chain and make the system more productive while less prone to accumulating harmful substances in the fish. The prototype we developed will act as a model for the initial OGF research project.
How To Do It
The first task of the experimenters in the Back Yard Fish Farm research will be to build an inexpensive geodesic dome which will house the pool for raising the tilapia. Tilapia are excellent and much revered tropical fish which will primarily eat the algae you grow right inside the pool. In order for the tilapia to grow to an edible size, which is about one-half pound, a growing season that’s at least six-months long in water that is normally well above 70 degrees F. will be required. The dome provides these high temperatures by trapping the heat from the sun, which is stored in the pool and transformed into algae growth. The fish will die if the temperature drops much below 60 degrees F. Their vulnerability to cold
is one of the reasons we chose this
Organic Gardening and Farming - January, 1972 - Page 101
fish. If some careless person ever takes them out of the dome and puts them in a local stream or lake they will not survive the winter to upset the natural ecosystems. This is not true for the Imperial Valley in California, parts of southern Florida and southern Texas. Although tilapia are now found wild in these areas, we do not plan to aggravate the problem of exotics by conducting experiments in these regions where they can survive outside the dome.
The dome is a very effective heat trap and the pool is quite an efficient heat retainer. At the time of this writing, which is late October, the water temperature in our prototype Tilapia-Dome is still in the 60s even though the outside temperatures have been dropping near freezing at night. With the addition of a little bit of heat, we have been able to push the temperatures up into the 70s during the cool days of fall. With design improve ments in the dome, we think that even in our climate, the addition of heat will not be necessary in the future.
Building the Dome
Building a geodesic dome is relatively easy and inexpensive. You should plan on two or three days to complete the task. Some of you living in the more southerly regions of the country will be able to build them for less than $50. More sophisticated structures, incorporating a double skin of clear greenhouse vinyl with an air layer in between to prevent heat loss, will last for a number of years but could run as high as $200 for materials to
fish1.gif (16338 bytes)
Feeding time in the tilapia dome. Their main diet will be the algae which grow in the pool, but it should be enhanced with small amounts of insect larvae.
complete the task. Some of you living in the more southerly regions of the country will be able to build them for less than $50. More sophisticated structures, incorporating a double skin of clear greenhouse vinyl with an air layer in between to prevent heat loss, will last for a number of years but could run as high as $200 for materials.
Our prototype was a dome 18 feet in diameter, although we wished that it had been larger. One problem was that we couldn’t move around the 15-by-10-foot pool inside. This was annoying as I had wanted to start some plants growing inside, and to do more insect-culturing research to provide new kinds of supplemental foods for the fish. The optimal size for domes to be used in the Back Yard Fish Farm would be 25 feet in diameter. This size should provide freedom to work inside while allowing a greenhouse area. All of our future research domes will be of the larger size. Costs begin to shoot up drastically when the diameter exceeds 25 feet. Our dome was built by Multi Fassett and Marsha Zilles of Earth House in Cambridge. The plans they used and strongly recommend for the Back Yard Fish Farm research can be obtained from Popular Science magazine, 355 Lexington
Organic Gardening and Farming - January, 1972 - Page 104
Avenue, New York, N.Y. 10017. (Ask for the Sun-Dome Plans.) The plans and instructions cost $5 and include a license to build it from the inventor, Buckminster Fuller. You should also read Knight Starr’s OGF article in the September 1971 issue on the geodesic greenhouse. Although this dome is too small for the fish experiments, he does provide a lot of valuable information. If any of you have access to a cheap supply of window glass, you may be able to build an experimental dome which will last for many years.
The Pool
The pool can be any type of children’s swimming pool, which varies in price from about $40 to $100. We used a 15-by-10-by-4-foot-deep, almost rectangular pool with a 3,400-gallon capacity. We assumed that this shape would be more conducive to breeding fish, but this original supposition was not correct. A 12-to-14-foot-diameter pool, 3 feet deep would do just as well and cost much less. The
volume of this pool would be close to that of the prototype since we only filled ours to a depth of three feet.
There is an alternative way of constructing a pool which would be less expensive: digging a pond in the ground, about three or four feet deep and 12 to 15 feet in diameter. Since we haven’t tried this method, we don’t know how well it will work. If your soil is heavy and contains clay, lining the pool to prevent water seepage will not be needed. One problem that we can foresee with the pond-pool is the loss of heat from the water into the surrounding soils. This might be minimized by the use of an inexpensive liner combined with a good insulating material.
Fish for the Back Yard Fish Farm
Tilapia, a tropical fish native to Africa and the Near East, will be used in the experiment. They eat algae, the microscopic plants that color lakes green. This coloration is especially prevalent in the summer months. Because it is possible to grow algae in huge amounts and at almost no cost, algae-eating fish can be raised quite cheaply.
Each of the experimenters participating in the project will receive one pair of tilapia parents from us. The only cost to you will be shipping and handling fees, which might run as high as $25, depending on where you live. However, if they survive and breed, this will be the only investment in tilapia you will ever have to make. Once established, the parents will be capable of producing thousands of young per year. This will supply you with plenty of offspring and you will be able to pass them on to any friends who may be interested in starting their own Back Yard Fish Farm.
Place the adults you receive in the dome pond. As soon as the temperature climbs to the low 80s they will start to breed and lay eggs which they care for in their mouths. Don’t panic at this stage; they are not eating their young. Tilapia are members of a group of fishes known as mouth-breeders. After the brood is hatched and swimming freely about the pool, the parents will breed again if conditions are right. This process should continue until an optimal population density for your experimental pool is reached. If, after sampling the population, you find that there are more than 500 fish in the pool, you should pull the parents out to prevent overpopulation and stunting of the residents.
After the first year’s growing season is over, if the conditions have been favorable, you will have an excellent crop of edible fish. These can be frozen or stored live in aerated tanks for eating fresh as needed. The Malayan peoples in the Orient often store their live fish in rain barrels just outside the back door. Fish that are not of edible size can be held over the winter in warm tanks exposed to sunlight, or they can be fed to the chickens or
Organic Gardening and Farming - January, 1972 - Page 105
pigs as an excellent high-protein organic feed. The idea of feeding livestock herbivorous fishes is not as crazy as it sounds. At present, we are experimenting with growing tiny herbivorous fish, to be cropped at a small size, as a future source of organic food for poultry — but more about that in a later issue. A small number of fish should be held over the winter. That way you will have brood stock the following spring.
Food for the Fish
The main diet of the tilapia will be the algae which will grow within the pool. After the pool is filled in the spring, one-gallon samples of water from a number of local ponds should be added. This makes it possible to seed your pool with a variety of algae species.
You will also have to provide fertilization. In our prototype we suspended a small burlap bag filled with horse manure. We estimated the algae growth by scooping the water into a tall glass and examining the color. If the water looked green enough, we shook the bag every few days. When the “bloom” began to wane, we replaced the used manure with fresh. Many of you will have cow, chicken or rabbit manure which can be used instead of horse manure. The weight and source of all fertilizer used must be recorded. It is very important not to overfertilize, as too many nutrients could deprive the water of its oxygen. Be careful!
Supplemental Feeds
Thousands of years ago the Chinese found that the growth and health of plant-eating fishes is enhanced by feeding them small amounts of animal matter in the form of insect larvae. This past season we raised our fish on a variety of insect larvae including mosquitos, midges, rat-tailed maggots and house fly larvae. Each experimenter should culture one or two types of insects or earthworms. The goal should be to produce one-half pound per day of these animals. Two productive and easy insects to culture are the ordinary house fly and the midge. If you have ever opened a garbage can that has rotten meat in it and seen the thousands of larvae or maggots crawling around, you have discovered how easy it is to raise fly larvae! Small garbage cans and a little waste meat might produce the supplemental food your fish need. Midges are cultured on trays in water fertilized with manure. The production of one pound of midges per day on a three-foot-square rearing tray has been achieved by fisheries scientists in Israel and Florida.
Apart from the algae and the insect larvae, your system should require few other food inputs. We have tied bunches of carrot tops and grasses to rafts as additional feed in the prototype Tilapia-Dome.
Collecting of Scientific Information
Intuition and common sense have played a large role in fish farming in the past. Science has hardly penetrated the domain of aquaculture. But scientific data is needed if we are to discover the best possible methods of fish farming. It is essential that the participants in the Readers’ Research Program collect basic scientific information. At least half an hour per day should be spent caring for the Tilapia-Dome and collecting information. The first year’s data will not be very difficult to collect. We
need:
1) Temperature profiles taken twice daily, including air temperature, temperature within the dome and in the water; also, a log of weather conditions.
2) Estimates of the population in the pool made at least twice; once at the end of the month following the first appearance of young fish and once at the end of the season.
3) Measurements of fish growth taken each month from a selected sample of individuals.
4) Production calculations made at the end of the growing season by counting and weighing the total crop.
Organic Gardening and Farming - January, 1972 - Page 108
fish2.gif (67179 bytes)
Building the geodexic dome is comparatively simple and inexpensive. It should take two or three days to complete the job. Costs can run from $50 to about $200. (Remember the bucks this article refers to are 1972 dollars!)
5) A description of the food used (worms, insect larvae, etc.) must be given with the amount listed in pounds.
6) A description of the amount of fertilizer and the source must be given, including the length of time between changes.
Hopefully we will be able to design a simple colorimetric test for you to estimate algae production on a weekly basis.
We do not know how successful the Back Yard Fish Farm idea will be. We have indications from the prototype that it will work. In fact, some of you may produce edible organic fish at less than 20 cents per pound (exclusive of your labor), some may even set still-water fish culture records for this country. All of you will have fun and learn a lot.
The experiment is risky . . . you could also end up with fish only large enough to feed to the chickens.
This may not make you happy, but your scientific data will tell us what went wrong. Your Tilapia-Dome can be used as a greenhouse the following winter, or if you aie excited by aquaculture, you may decide to trap native fishes and fatten them in the dome in the winter. Thus, the experiment cannot really fail.
Bill McLarney wants to start a research project to find out if the dome can be used for two fish crops a year. During the winter he would like to try fattening bluegills, perch, crayfish and clams to be harvested before the tilapia experiments begin again in the spring. The majority of us here want to use the prototype dome for growing kale, spinach, Chinese cabbage and lettuce this winter. I suspect the cooks rather than the fisherman will win the first round.
I hope many of you will become involved in the OGF Reader’s Research Program. It could become a potent force for a saner agriculture in this country.
Organic Gardening and Farming - January, 1972 - Page 109
For you trivia fiends out there who feel the need to know about such things, each OGF page number in this article represents the block of text just above it. In this eleven page OGF article there were two two page advertising spreads which will explain the two rifts in the page numbers.
Website Contents © 2007 Atlan Formularies, P.O. Box 95, Alpena, AR 72611-0095
Phone - 870-437-2999, Fax - 870-437-2973, Email - cary@survivalplus.com
[Now, if you made a little trailer to go behind it, you would have your garden buggy...LOL...granny]
http://www.littlecountryvillage.com/gocarts.shtml
Go Karts ~ Go Carts ~ Go Cart Plans ~ How to Build Your Own Go Cart
Home
Go Cart Videos
Go Carts Print
Go Karts or Go Carts - How to Build Your Own Go Cart, &
Go Cart Plans!
My hunt for information about go carts started with my children getting
old enough to want their own “set of wheels.” In trying to help others
in their search for free go carts plans, and to learn how to build their
own go cart, I decided to put together this resource page.
Perhaps you’re looking forward to finding go cart plans to build your own
DIY kart, or maybe you’re looking for a place to pick up a cheap set of
wheels? We strive to include the best resources that we can to help you
& your family with this great sports hobby.
You need to consider both the safety, as well as the performance of the
go cart that you decide to call your own. This is such a fun hobby for your
whole family, but you want to be sure of their safety while you’re
considering which go cart to choose.
Learn to build your own go kart - Get these great plans instantly online!
Go Cart Videos
Kartbuilding - Lots of free plans and resources to build your own go kart.
Kartline - You’ll find forums, race tracks, drivers info, and a
karting directory!
Kart News - A great online magazine where you can find all kinds of
go cart info.
[Live links at url]
“Who closes a prison??”
If the walls are still standing, and the wire is still in place, a prison is still operable with a minimum of start up time. They are still considered an asset by the government for FEMA or other official uses.
http://www.foodreference.com/html/sweetpotatoballsr.html
SWEET POTATO BALLS
Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)
To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, a few grains pepper, and one beaten egg.
Shape in small balls, roll in flour, fry in deep fat, and drain.
If potatoes are very dry, it will be necessary to add hot milk to moisten.
http://www.foodreference.com/html/sweetpotatocroquettes.html
SWEET POTATO PONE
Down South, sweet potatoes keep company with brown sugar and molasses, blurring the line between vegetable and dessert Rich, but not cloying, they make a flavorful foil to salty Fried Pork Chops.
Prep time 10 minutes
Cook time 50 minutes
Makes 6 servings
Ingredients
• Nonstick cooking spray
• 2 cans (15 ounces each) sweet potatoes, drained, Princella®
• 1 1/2 cups packed brown sugar, C&H®
• 1/2 cup melted butter
• 1/4 cup robust molasses, Mother’s®
• 1/2 cup baking mix, Bisquick®
• 1/4 cup evaporated milk, Carnation®
• 1/2 cup shredded, sweetened coconut, Baker’s®
• 1/2 cup raisins, Sun-Maid®
• 2 teaspoons pumpkin pie spice, McCormick®
Directions
1. Preheat oven to 350 degrees F. Lightly spray a 2-quart casserole dish with cooking spray; set aside. In a large bowl, beat together sweet potatoes, brown sugar, and butter until mostly smooth. Beat in remaining ingredients until well combined.
2. Pour mixture into prepared casserole dish and bake in preheated oven for 50 to 60 minutes or until tester comes out clean.
http://www.foodreference.com/html/glazedsweetpotator1.html
BAKED HONEY SWEET POTATOES
2 medium sweet potato
4 tsp. honey
1 tsp. cinnamon
3 tsp. ginger
Nutmeg to taste
Wrap sweet potato in foil.
Bake at 500 degrees for 20 minutes, lower oven to 400 degrees, bake until tender.
Let potato cool.
Cut potato in half.
Scoop out pulp, saving the shell.
Add to pulp honey, cinnamon, ginger, and nutmeg. Beat potato mixture with electric mixer until smooth.
Spoon mixture back into shells.
Bake at 350 degrees for 20 minutes.
[To keep the record straight, I did not mix up the urls, that is what was on LOL, 2 or 3 pages. granny]
http://www.foodreference.com/html/sweetpotatocroquettes.html
SWEET POTATO CROQUETTES
Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)
To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, a few grains pepper, and one beaten egg.
Shape in croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Welcome to the thread, we are glad you are here.
I tried to find a plan for a solar oven that could be made by anyone, and posted a few.
You have made one and would you please stick around, as all of us should know how to build an instant solar oven.
Whoops, you were making a regular oven, that is fine, as most of the folks here may not know about ovens that sit on stoves.
I still have part of one, that the stove pipe ran through to heat/cook in it, it is about 2’ square and 16 or so inches tall.
So much to learn and so little time.
Before Y2K, the Mormon list/group talked about how to make a candle that was a stove.
They took a large coffee can, filled it with wood shavings, packed down [as I recall], poured parafine wax over it and I don’t remember if the used a cheap candle or a regular candle wicking material, in the center of the can.
They used a beer can open to make 4 holes in the top, so air would go in to keep it burning.
One lady said that one can had furnished light, cooked dinner for about 6 people and kept them warm until time for bed.
I would be very interested in what you know, as I was never a boy Scout.
http://www.foodreference.com/html/savorysweetpotpan.html
SAVORY SWEET POTATO AND GINGER PANCAKES
1 1/2 lb sweet potatoes (peeled and diced)
1/4 cup yellow onion (chopped)
1/4 cup green onions (sliced)
1 tablespoon fresh ginger (minced)
3 eggs
3/4 cup milk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
peanut oil (as needed for frying)
Place a small amount of the sweet potatoes in a food processor and pulse until the potato pieces are about the size of dried rice; repeat procedure with remaining potatoes until they are similar in size.
Add the yellow onions to the last batch of potatoes to be processed.
Combine remaining ingredients and add to processed potatoes in a large bowl; mix thoroughly and spoon potato batter into a skillet and fry with 1/8 inch of oil over medium heat; brown both sides and serve hot.
Courtesy of the Florida Department of Agriculture and Consumer Services
http://www.foodreference.com/html/homes-hbpanc-0309.html
HOME STYLE HASH BROWN PANCAKES
(Makes 2 Servings)
Ingredients
• 2 large egg whites
• 1 teaspoon skim milk
• 1 large potato with skin
• 1/2 cup grated Cabot 50% Reduced Fat Cheddar (2 ounces)
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon canola oil
• 1/4 cup Cabot No Fat Sour Cream
• 1 green onion, green part only, minced
Directions
1. In medium bowl, whisk together egg whites and milk.
2. Grate potato into egg mixture. Stir in cheese, flour and salt.
3. In large nonstick pan over medium heat, heat oil. Drop potato mixture into pan to form two “pancakes”. Cook until golden brown, about 5 minutes per side.
4. In small bowl, mix together sour cream and green onion; spoon on top of pancakes.
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
http://www.foodreference.com/html/latkes-easy-0309.html
LATKES, EASY CHEESY LATKES
Makes 15
Ingredients
• 3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds)
• 1 cup Cabot Sharp Cheddar Cheese, grated
• 3 eggs
• 2 tablespoons chopped parsley
• 1/2 teaspoon crumbled dried sage
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• oil for frying
Directions
1.) Grate potatoes on grater blade of food processor.
2.) Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).
3.) Transfer to a bowl.
4.) Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper.
5.) Mix well.
6.) Heat about 1/8-inch oil in a large, preferably non-stick, skillet over medium heat.
7.) Slide rounded tablespoons of the mixture into the hot oil.
8.) Cook 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
http://www.foodreference.com/html/pan-rainpc225.html
PANCAKES, RAINBOW POTATO PANCAKES
Makes 4 servings, or 12 (3-inch) pancakes.
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Ingredients
• 1/3 cup sliced green onions with tops
• 1 large egg, slightly beaten
• 2/3 pound (2 medium) unpeeled potato, shredded
• 1 medium (6-inch) carrot, peeled and shredded
• 1 medium (5 to 6-inch) succhini, shredded
• 1/3 cup finely diced red bell pepper
• 2 tablespoons unseasoned dry bread crumbs
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil, divided
• Reduced-fat sour cream (optional)
Directions
Enclose the three shredded vegtables in a clean kitchen towl; wring over sink to remove as much moisture as possible.
Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt and pepper to blend thoroughly.
In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
With 1/4-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
Fry until well browned on bottom sides, about 4 minutes. Flip and brown on reverse sides.
Remove with spatula and drain on paper towels.
Repeat with remaining oil and potato mixture.
Serve hot with sour cream, if desired.
Nutrition per serving:
Calories: 159; Carbohydrates: 19 g; Fat: 8 g; Fiber: 3 g; Cholesterol: 53 mg; Protein: 5 g; Sodium: 489 mg; Potassium: 545 mg; Vitamin C: 44 mg
United States Potato Board - www.healthypotato.com
http://www.foodreference.com/html/chilichpotcaker.html
CHILI-CHEESE POTATO CAKES
Add shredded Cheddar cheese, canned diced chilies, beaten egg and chopped green onion to prepared mashed potatoes.
Form into patties, coat with cornmeal and brown both sides in skillet until hot and lightly crisp.
This recipe is courtesy of www.potatohelp.com - the website of the U.S. Potato Board - Used with permission.
http://www.foodreference.com/html/ratzelech.html
RATZELECH - JEWISH POTATO PANCAKES
• 4 large potatoes, peeled and grated
• 1 large onion, grated
• 1 apple, peeled, cored and grated
• 2 eggs, separated
• pinch of sugar
• 2 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. white pepper
• 1/4 cup oil
Combine the potatoes, onion and apple.
Drain liquid well.
Combine the potato mixture with the egg yolks, sugar and flour to thicken the mixture.
Add the salt and pepper and mix well.
Beat egg whites and fold into the mixture.
In a large heavy skillet, heat oil and drop into oil from a tablespoon, fry over a moderate flame on both sides.
Drain on paper toweling, sprinkle over with salt , sugar or honey.
Recipe courtesy of Cuisine Middleast
www.cuisinemiddleast.com
http://www.foodreference.com/html/latkes-pjl-0309.html
LATKES, PEPPER JACK LATKES
Makes 6 to 8 servings.
Ingredients
• 6 medium potatoes
• 1 cup grated Cabot Pepper Jack*
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 2 tablespoons finely minced onion
• 1/2 teaspoon baking powder
• Salt and ground black pepper to taste
• Vegetable oil for deep-fat frying
Directions
1. Parboil potatoes, then peel and shred.
2. In wok or Dutch oven, heat oil to 350ºF.
3. Meanwhile, in large bowl, combine potatoes, cheese, eggs, flour, onion, baking powder, salt and pepper; mix together well.
4. When oil is hot (it should sizzle when small amount of batter is added), drop in batter a tablespoon at a time. Cook until golden, turning once.
5. As latkes are done, transfer with slotted spoon to paper towels to drain. Serve plain or with plain yogurt mixed with minced fresh chives.
*For milder flavor, substitute Cabot Monterey Jack or Mild Cheddar.
Nutrition Analysis
Calories 165 , Total Fat 10g , Saturated Fat 4g , Sodium 191mg , Carbohydrates 10g , Dietary Fiber 4g , Protein 9g , Calcium 150mg
Recipe from of Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Marcy Goldman of www.betterbaking.com
Good point about martial law. But in my opinion martial law would be most effective if 1. Transportation routes are closed off limiting movement of people, supplies etc.
2. martial law can make effective sweeps of population areas although it takes a lot of time to clear a neighborhood. 3. Martial law can confiscate supplies deemed essential for the survival of the government. People will be classified as expendable.
4. rural areas would probably not be a priority. Martial law would seek to control the most people possible. People in cities and large communities would be most likely affected. 5. Martial law would prevent many people from leaving the cities to rural areas where some may have cabins and effective stockpiles of survival gear. Count on firearms being confiscated at check points when attempting to travel. Moving your most valuable arms and ammo to that alternate location now is most advised. Keep a bare minimum in the urban home for self defense.
Martial law is not a fantasy. Remember that simply having troops at strategic locations is just a small amount of assets available to government. They have satellite and drones and other intelligence that will identify potential threats and eliminate them. Troops with orders to kill will do exactly that. After word gets out the scared sheeple will fold up like paper and be submissive to the will of the directors.
Mennonites and Amish have many good items available for survival including bulk foods, spices, caning goods, seeds,etc.
A good series of books to purchase is the Foxfire series.
Every old skill is described in detail exactly like the old timers did.
http://www.foodreference.com/html/apple-ched-braid-0306.html
APPLE CHEDDAR BRAID apple cheddar braid
Makes 1 loaf for about 12 servings
Ingredients
• 6 ounces 1/3-less-fat cream cheese, softened
• 1 1/2 cups (6 ounces) shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese
• 2/3 cup apple butter
• 2/3 cup applesauce
• 2 teaspoons cornstarch
• 1 (13.2-ounce) tube refrigerated crusty Italian bread dough or (13.8-ounce) tube refrigerated pizza crust dough
• Cooking spray
• 2 tablespoons honey
• 2 tablespoons sliced almonds
Directions
1. Preheat oven to 350 degrees.
2. Combine cheeses in a small bowl. In a separate bowl, combine apple butter, applesauce and cornstarch; set both mixtures aside.
3. Unroll dough onto a baking sheet coated with cooking spray and press into a large rectangle. Spread cheese mixture lengthwise down center third of dough. Top cheese mixture evenly with apple butter mixture.
4. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle.
5. Drizzle honey over loaf and top evenly with almonds.
6. Bake at 350 degrees for 30 minutes or until lightly browned. Serve warm.
Nutrition Analysis
Calories 193 , Total Fat 6g , Saturated Fat 3g , Sodium 356mg , Carbohydrates 26g , Dietary Fiber <1g , Protein 9g , Calcium 120mg
Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
http://www.foodreference.com/html/asiago-bread-218.html
ASIAGO BREAD (Low Fat)
This large, flour-dusted loaf is fun to serve! When you slice it, you’ll find cheese-lined pockets scattered throughout.
Prep: 25 min; Stand: 1 Hr 15 min; Rise: 2 Hr; Bake: 35 min
Yield: 1 Large Loaf, 24 Slices
Ingredients
• 3 1/2 to 3 3/4 cups bread flour
• 1 teaspoon sugar
• 1 package regular or quick active dry yeast (2 1/4 teaspoons)
• 1 1/4 cups very warm water (120°F to 130°F)
• 2 tablespoons olive or vegetable oil
• 2 teaspoons dried rosemary or thyme leaves, if desired
• 1 teaspoon salt
• 1 1/4 cups diced Asiago, Swiss or other firm cheese
Directions
1. In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
2. Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl rightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
4. Lightly grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
5. Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
6. Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2 inch-deep slash length-wise down center of loaf with sharp serrated knife. Sprinkle remaining 1/4 cup cheese into slash.
7. Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Nutrition
1 SLICE: Cal 105 (Cal From Fat 25), Fat 3g (Sat Fat 1g), Chol 5mg, Sodium 115mg, Carbs 16g (Fiber 1g), Pro 4g
% DAILY VALUE: Vit A 0%, Vit C 0%, Calc 6%, Iron 6%
EXCHANGES: 1 Starch, 1/2 Fat
CARB. CHOICES: 1
deadbeats can live really cheap in the country and small towns. but in a small town, everyone pretty much knows everyone.
In the city, one has no idea who the bad and desperate people are.
http://www.foodreference.com/html/apulian-bread-1008.html
APULIAN BREAD
Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
There is no substitute for bruschetta, toasted garlic bread. Scented with a clove of garlic and flavored with a dash of salt, it is a delicious accompaniment to fish, shellfish, and eggplant-based dishes. When carpaccio, pecorino cheese, salad, or raw vegetables with olive-oil dip are served, Apulian bread should not be missing.
Preparation time: 30 minutes, plus about 15 hours for rising.
Baking time: 45 minutes.
Ingredients for 1 loaf for 6 to 8 people:
• 5 cups (600 g) all-purpose flour
• 1 2/3 cups (400 mL) lukewarm water
• 1 Tbsp + 1/2 tsp (17g) fresh yeast
• 1 tsp (8 g) malt extract
• 2 1/2 tsp (15g) salt
• extra-virgin olive oil
• durum wheat flour (for flouring)
Directions
1. The night before baking, in a large bowl, prepare the dough by mixing 2 1/2 cups (300 g) of flour with 6 2/3 ounces (200 mL) of water in which you have dissolved 1/2 teaspoon (2 g) of fresh yeast. Cover with plastic wrap and let rise overnight.
2. The next day, in the same bowl, add 2 1/2 cups (300 g) of flour, 1 teaspoon (8 g) of malt extract, and 6 2/3 ounces (200 mL) of water in which you have dissolved the remaining 1 tablespoon (15 g) of yeast. Begin to mix and knead the dough and, just before transferring the dough to the work surface, add the salt. Knead the dough until you obtain a soft and compact ball. Grease the dough with plenty of oil and let it rest in a large covered bowl until it doubles in size (approximately 40 minutes). Then punch down the dough with a closed fist. Cover the bowl again and let it rise for another 40 minutes.
3. Remove the plastic wrap, flip the bowl over, and let the dough slide out onto a piece of parchment paper which has been well-floured with durum wheat flour. Cover the dough with a dishcloth and let rise for another 40 minutes.
Bake at 425°F (220°C) for 15 minutes; then lower the temperature to 355°F (180°C) and continue baking for another 25 to 30 minutes. When the surface of the bread becomes hard, remove it from the baking sheet and transfer it to the oven rack so that the baking will be uniform.
http://www.foodreference.com/html/apricot-bread.html
APRICOT-ORANGE BREAD
This bread is low in all the right places — saturated fat, cholesterol, and sodium — without losing any taste and texture.
Yield: 2 loaves
1 package (6 oz) dried apricots, cut into small pieces
2 C water
2 Tbsp margarine
1 C sugar
1 egg, slightly beaten
1 Tbsp orange peel, freshly grated
3 1/2 C all-purpose flour, sifted
1/2 C fat free dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C orange juice
1/2 C pecans, chopped
1. Preheat oven to 350 °F. Lightly oil two, 9- by 5-inch loaf pans.
2. Cook apricots in water in covered medium-size saucepan for 10–15 minutes or until tender but not mushy. Drain and reserve 3/4 cup liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5. Stir apricot pieces and pecans into batter.
6. Turn batter into prepared pans.
7. Bake for 40–45 minutes or until bread springs back when lightly touched in center.
8. Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.
Serving size: 1/2-inch slice - Each serving provides:
Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 18 g
Potassium: 110 mg
National Institutes of Health - www.nih.gov
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
http://www.foodreference.com/html/celery-walnut-brd1008.html
CELERY AND WALNUT BREAD WITH BUCKWHEAT
Bread Machine Easy by Sara Lewis
Just a small amount of buckwheat flour will add a delicious nuttiness to any bread. Mixed with walnut pieces and diced celery, it makes this bread the ideal accompaniment to serve ploughman’s lunch style.
Makes 750 g (1 1/2 Ib) loaf
Time 3 1/2 to 5 hours, depending on machine
Ingredients
• 275 ml (9 fl oz) water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 50 g (2 oz) walnut pieces, plus extra to finish
• 1 teaspoon celery seeds (optional)
• 2 celery sticks, diced
• 75 g (3 oz) buckwheat flour
• 375 g (12 oz) strong wholemeal flour
• 1/4 plain or orange-flavoured 1000 mg vitamin C tablet
• 1 tablespoon light muscovado sugar
• 1 1/2 teaspoons fast-action dried yeast
• fresh milk, to finish
Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, oil, salt, walnut pieces, celery seeds (if using) and celery. Spoon in the flours and make a slight dip in the centre. Crush the vitamin C tablet between 2 teaspoons and add with the sugar and yeast.
2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a wholewheat setting with preferred crust setting. Press start.
3. Just before baking begins, brush the top of the bread with a little milk and sprinkle with some extra walnut pieces.
4. At the end of the programme, lift the pan out of the bread machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.
Tip: The longer the wholewheat cycle is on your machine, the lighter your bread will be.
http://www.foodreference.com/html/choc-ch-nb-71806.html
CHOCOLATE CHERRY NUT BREAD
Makes 1 loaf, about 16 slices
Ingredients
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup firmly packed brown sugar
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried tart cherries
• 1/2 cup mini semisweet chocolate morsels
• 1/3 cup toasted chopped almonds
Directions
Put margarine and sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
Stir in buttermilk, eggs and almond extract; mix well.
Combine flour, baking powder, soda and salt. Add to buttermilk mixture; stir just until dry ingredients are moistened.
Stir in cherries, chocolate morsels and nuts.
Grease and flour bottom only of 9 x 5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350-degree oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean.
Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely.
Wrap in plastic wrap and store in refrigerator.
Note: If buttermilk is not available, place 1 tablespoon lemon juice or vinegar in 1 cup liquid measure. Fill with milk to make 1 cup.
To toast almonds: Spread almonds in an ungreased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.
Cherry Marketing Institute www.cherrymkt.org
http://www.foodreference.com/html/carrot-bread-india-1228.html
CARROT BREAD (India)
Complete Indian Cooking
by Meena Pathak
Carrots are a wonderfully versatile vegetable - they can be made into soups, curries, sweets and a delicious bread, as here. I like to eat this bread with natural yogurt for a snack.
Makes 8
CARROT BREAD
(Gajjar ki roti)
• 225 g (8 oz) wholewheat flour, plus extra for dusting
• 1/2 teaspoon salt
• 100 g (4 oz) carrots, grated
• 1 tablespoon vegetable oil ghee* or butter for spreading
*clarified butter
Directions
Sieve the flour and salt into a large bowl and add the grated carrots. Add 125-150 ml (4-5 fl oz) water and knead to make a soft dough. Add the oil and mix well. Set aside for about 1 hour.
Divide the dough into 8 pieces and shape into balls. Flatten each piece with the palm of your hand and then roll out into a thin pancake approximately 12 cm (5 in) in diameter.
Heat a griddle or flat pan and cook the rotis (carrots) over a medium heat for 45 seconds. When bubbles appear on the surface, turn over and cook until brown spots appear on the under surface.
Turn over and repeat the process until the rotis are well cooked - about 5 minutes. Remove from the heat and smear both sides with ghee or butter. Serve hot.
http://www.foodreference.com/html/carrot-horseradish-bread.html
CARROT-HORSERADISH BREAD FOR BREAD MACHINES
Number of Servings: 1-1/2 lb. Loaf
1 Cup (packed) Shredded carrots
1 Cup Milk
3 Tbsp. Grated prepared horseradish
3 Cups Bread flour
1 Tsp. Dill weed
1-1/2 Tbsp. Sugar
1 Tsp. Salt
1-1/2 Tbsp. Butter
2 Tsp. Active dry yeast
Place carrots, milk and horseradish in bread machine pan.
In separate bowl, stir together bread flour, dill weed, sugar and salt.
Carefully place this mixture over milk mixture in bread pan.
Cut butter into 4 pieces and place on top of the flour around pan edges.
Dig a small well on center of flour mixture and place the yeast.
Put pan in bread machine and proceed with the Basic Bread Cycle according to manufacturer’s directions.
Cool loaf before slicing.
Horseradish Information Council - www.horseradish.org
http://www.foodreference.com/html/2-classic-beer-breads-1108.html
BEER BREADS
Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
BEER BREAD 1
Recipe by Joe Williams
Ingredients
• 3 cups self-rising flour
• 2 tbsp. sugar
• 1 can (12 oz.) beer
Directions
Put flour and sugar into mixing bowl and slowly pour in beer. Beat for 1 minute only. Pour into greased bread pan. Bake at 350 degrees for 60-75 minutes. Bread is done when toothpick inserted comes out clean.
Personal Notes: This makes the kitchen smell good, and it tastes great!
BEER BREAD 2
Recipe by Corliss Williams
Ingredients
• 3 cups self-rising flour
• 1/2 cup sugar
• 1 bottle (12 oz.) beer
• 1/4 cup melted butter
Directions
Preheat oven to 350 degrees.
Stir together first 3 ingredients; pour into lightly greased 9” x 5” loaf pan. Bake for 45 minutes. Pour butter over top and bake for 10 more minutes.
Personal Notes: You can use light or nonalcoholic beer, if you like. This is the easiest bread I’ve ever made. And it happens to be delicious, too.
BEER AND BROWN SUGAR BREAD
Bread Machine Easy by Sara Lewis
A good talking point, this coarse rustic loaf is made with Guinness or stout and dark muscovado sugar, and it is lovely served warm, torn into chunky pieces and eaten with soft Bleu d’Auvergne or Manchego cheese.
Makes 750 g (1 1/2 Ib) loaf
Time: 3 1/2 to 5 hours, depending on machine
Ingredients
• 200 ml (7 fl oz) Guinness or strong brown beer
• 100 ml (3 1/2 fl oz) cold water
• 2 tablespoons sunflower oil
• 1 teaspoon salt
• 100 g (3 1/2 oz) rye flour
• 375 g (12 oz) strong granary flour
• 2 tablespoons dark muscovado sugar
• 1 1/4 teaspoons fast-action dried yeast
To finish
• 1 tablespoon milk
• 1 tablespoon poppy seeds
Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the beer, water, oil and salt. Spoon in the flours, make a slight dip in the centre and add the sugar and yeast.
2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a wholewheat setting with preferred crust setting. Press start.
3. Just before baking begins, brush the top of the bread with the milk and sprinkle with the poppy seeds. Gently and quickly shut the lid and continue the programme.
4. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.
Tip: If you only have a paler beer or lager, use 300 ml (1/2 pint) and omit the water.
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