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
OK, trial begins today...
That is the first easily understood moon sign guide I have seen. Now I am bookmarking the site and will be referring to it quite often...
Thanks.
Welcome to the thread.
I haven’t made it in years and haven’t a clue to where the recipe is at this moment, so thought I would see if I could find it, LOL, of course found every other kind:
Several here:
This could be what I used as a recipe:
Pumpkin-Mincemeat Bread
CDKitchen http://www.cdkitchen.com
Category: Pumpkin Bread
Serves/Makes: 3 loaves | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
4 cups bread flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 tablespoons pumpkin pie spice
1 1/2 cup sugar
1 1/2 cup packed brown sugar
4 eggs
1/2 cup sourdough starter
2/3 cup water
1 cup vegetable oil
2 cups canned pumpkin
1 1/2 cup prepared mincemeat
1 cup chopped walnuts or pecans
Directions:
Grease three 9 x 5 loaf pans (or for smaller loaves grease five 7-1/2 x 4-inch loaf pans) , set aside. Preheat oven to 350F.
In a large bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, granulated sugar and brown sugar; set aside. In a medium bowl, beat eggs. Stir in sourdough starter, water, oil and pumpkin. Pour into flour mixture. Stir until dry ingredients are moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans.
Bake 1 hour or until a toothpick comes out clean. Cool in pans a few minutes. Turn out top side up on a rack.
Recipe Location: http://www.cdkitchen.com/recipes/recs/407/PumpkinMincemeatBread63460.shtml
Recipe ID: 32813
Actually, that is what caused his death... One foggy morning as he was driving his horse and carriage to the plant, the locomotive was moving railcars and blew their whistle - The horse was already spooked by the fog, and the whistle frightened him and he reared up and came back onto the carriage.<<<
How terrible, why do these things happen to the good people and the evil just walk away.
How brave he was to fight for women’s rights, before it was the ‘in’ thing to do.
Delaware has an interesting past, if only it were still as free today, LOL, and the rest of the states too.
I figured you would know the smoke house and its history.
you dangle that yummy mince meat pie out there... Both are my absolute favorites... And I am the only one here who likes it too - which is fine, because I eat the whole pie.....<<<
So do I, and apple, cherry, pineapple, and of course berry pies.
All warm with ice cream.
http://www.squidoo.com/pumpkinbreadrecipe
Double Pumpkin! Made in the Bread Machine.
2 1/4 Tsp active dry yeast
1 2/3 Cup bread flour
1 1/2 Cup whole-wheat flour
3 Tbsp Powdered Milk
3 Tbsp Brown Sugar
1 1/2 Tsp Ground ginger
1 1/2 Tsp grated nutmeg
1 1/2 Tspground cinnamon
1 1/2 Tsp salt
1 1/2 tbsp vegetable oil
3/4 Cup pumpkin, canned or cooked and pureed
3/4 Cup water plus 3 Tbsp
3/4 Cup roasted pumpkin seeds
Consult your bread machine manual and add all ingredients in the order they recomment. Do not add the pumpkin seeds just yet. Process using the basic bread cycle.
Add the pumpkin seeds at the beeper or at the end of the first kneading cycle.
When finished baking, this pumpkin bread recipe is wonderful spread with cream cheese or plain butter.
Note: the quantity of ginger given could be too much for some tastes. Adjust accordingly.
3 cups bread flour
1/2 cups whole wheat flour
1 1/2 tbsp softened butter
1 tsp salt
1 tsp pumpkin pie spice
1 large egg
1/2 cup milk
1/4 cup orange juice
1/2 cup canned pumpkin or cooked pumpkin, pureed
1/3 cup sugar
1/2 cup pecan pieces
2 1/2 tsp active dry yeast
Use the basic bread settings on your bread machine. Process according to manufacturer’s instructions.
When done, remove your pumpkin bread recipe to a rack to cool.
This pumpkin bread recipe makes on 1 1/2 pound loaf.
Angela Lansbury’s Power Loaf
CDKitchen http://www.cdkitchen.com
Category: Bread
Serves/Makes: 2 loaves | Difficulty Level: 3 | Ready In: 2-5 hrs
Ingredients:
2 cups boiling water
1 1/2 cup cracked wheat
3 tablespoons shortening
2 tablespoons honey
1 tablespoon salt
2 packets active dry yeast
2/3 cup warm water
4 cups stone-ground wheat flour
1 cup bran flakes
3/4 cup quick cooking oats
1/2 cup wheat germ
Directions:
In large bowl, pour boiling water over cracked wheat and stir. Stir in shortening, honey and salt; let cool to lukewarm.
Sprinkle yeast into warm water; let stand until frothy; add to wheat mixture. Gradually stir in 3 cups (750 mL) flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover bowl with damp cloth. Let rise, about 1 hour, until doubled in bulk.
Punch dough down. On floured surface, knead dough until smooth and elastic, blending in as much of remaining flour as needed if dough is sticky. Divide dough in half and place in 2 greased loaf pans. Cover and let rise in warm place until doubled.
Bake in 350 degrees F (180 degrees C) oven for 45 minutes or until loaves are well browned and sound hollow when tapped.
Recipe Location: http://www.cdkitchen.com/recipes/recs/2/AngelaLansburysPowerLoaf65143.shtml
Recipe ID: 35713
Don’t forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2009 CDKitchen, Inc.
A to Z Bread
CDKitchen http://www.cdkitchen.com
Category: Bread
Serves/Makes: 2 loaves | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
2 cups sugar
3 eggs, lightly beaten
1 tablespoon vanilla
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1 cup vegetable oil
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups any of the following A to Z ingredients
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Bananas, mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), Crushed and drained
Prunes, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated
Directions:
In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A to Z ingredients of your choice and vanilla.
Combine flour, cinnamon, baking powder, baking soda and salt; Stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8 X 4 X 2 inch loaf pans. Bake at 325 degrees for 55 - 65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Recipe Location: http://www.cdkitchen.com/recipes/recs/2/A_to_Z_Bread16739.shtml
Recipe ID: 8882
Don’t forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2009 CDKitchen, Inc.
Aloha Quick Bread
CDKitchen http://www.cdkitchen.com
Category: Bread
Serves/Makes: 1 loaf | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 medium mashed ripe bananas
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple.
Transfer to a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Recipe Location: http://www.cdkitchen.com/recipes/recs/2/Aloha-Quick-Bread79013.shtml
Recipe ID: 49797
Don’t forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2009 CDKitchen, Inc.
>>>Delaware has an interesting past, if only it were still as free today, LOL, and the rest of the states too.<<<
Oh yes... I think that one turning point was about 17 years ago. Another about 25 years ago.
We used to have some of the best Legislators - In such a small state, you knew them all - It has been amazing to see some of the later ones become chameleons.
U.S. Senator John Williams was a gem... The Washington politicos tried so hard to discredit him. I remember the Washington newspapers running a big ‘expose’ about him...
“What was Sen. Williams doing in an Elkton, MD Motel at midnight with a woman less than half his age?” Gee, pretty simple - he picked up his daughter (a college junior) for break over Christmas and they were driving home, stopped at the diner that was in front of a motel for a cup of coffee (about half way on a 5 hour trip).
Caleb Boggs, Bill Roth, Russ Peterson, Pete duPont are a few others who were top notch. I feel fortunate to have known all of them.
It should be noted that most (except Russ & Pete) were from downstate! They kept their conservative principles with them when they moved into the political arena.
Putin is a very smart amn and thoroughly anti-American. He has to realize that the Federal Reserve is a greater threat to communism world-wide than our standing army. The current process unfolding will end up breaking the Federal Reserve system if it continues. Sadly, along with that shattering will come the loss of an astonishing amount of wealth of the common American families, because we the people have been buying into prosperity via borrowing and hidden taxation for so long, we don’t realize that the ‘accumulated wealth’ is a mirage built upon creeping inflation from massive federal money from nothing debt and usery rates stepped to what the market will bear.
I used one of those for a few years (don’t need it any longer). Great product!
Hubby doesn’t get to see this post. For 50+ years, I have been scoffing at his moon sign rants.
Half gone already. I couldn’t have eaten that all alone, could I? To make matters worse, it’s a cold day here and the wood fire is going strong. That loaf of home made bread is just crying for me to put a thick slice on the stove. Carbs,carbs,carbs.
>>>For 50+ years, I have been scoffing at his moon sign rants.<<<
LOL Who is pro and who is con???
It’s gorgeous. The road we live on is called the Wildflower Trail. A lot of motorcycles come up on weekends, and folks riding bikes up that hill (whew!). Lots of California poppies and lupine, as well as fiddleheads and allyssum. The orange trees haven’t started blooming yet, that’s next (yum!).
Yes we had a little snow a few weeks ago. It melted in a couple of hours. I posted the pix on Flickr, if you want to see them I’ll post the URL.
Sounds like a great day for chowder (to go with that bread and to warm the body)... Carbs? Hey, you are burning them hauling the seaweed!
That sounds like my wife... Oh, my, all those carbs...
I have to say - Whole Grain - Fiber - Energy... to which she says - OK then, I will start that diet - tomorrow...
Around here they used to make Maryland Beaten Biscuits. Yep, they beat the blazes out of that dough. With a hammer!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard -- or vegetable
-- shortening
1 3/4 cups water -- up to 2
(The oldest and most famous biscuit recipe of the Chesapeake Bay region
originated on the plantations of southern Maryland. The traditional
preparation can be termed, at the very least, a culinary cardiovascular-
aerobic exercise.
Its execution is best described by Joanne Pritchett, whose great-great
grandmother was a cook on a St. Mary's plantation: “Honey, every time I know
I'm going to make these biscuits, I get myself good and mad. Normally I think
about my sister-in-law, Darlene, who ran off with my husband right after
Granny Pritchett's funeral. That was years ago, but it still galls me into
making some of the tenderest biscuits around.”)
“It's very simple. I just sift the flour and salt together in a bowl. Some
people, nowadays, like to use Crisco or something like that. But I believe in
lard. It gives it that certain taste.
”So then, I cut the lard into the flour with the tips of my fingers, working
it real quick. During this step I make believe I'm putting out Darlene's
eyes.
“Then, little by little, I pour in the cold water, until I get a good stiff
dough. Put it on a real solid table with flour. Now if your table is weak,
honey, the legs'll fall right off. I've seen it happen!
”Depending on my mood, I use an axe or a big old mallet. I make a ball out of
the dough to look like Darlene's head and, baby, I let her have it. Use the
flat side of the axe or mallet, and beat the hell out of the dough till it
blisters good. Takes about half an hour, but honey, it makes them tender as
butter.
“Form the dough into balls, the size of little eggs, and flatten ‘em a bit on
the board. Put a few pokes in the center with a fork, then bake in a hot
425øF oven for about 20 to 25 minutes. Serve hot and put some liniment on
your arm, or it'll be acting up the next day.”
Makes about 3 dozen biscuits
http://www.ehow.com/how_2123649_preserve-food-saltcuring.html
Since you mentioned history of Delaware, thought I would pass on a few Delmarva Recipes and spice info.
Old Bay Seasoning is a standard - but if you can’t find it in your local store, try this substitute.
As all you crab afficionados know, the term “Delmarva” refers to the coastal areas bordering on the states of Delaware (Del), Maryland (mar)and Virginia (va) where the world’s best crabmeat is harvested. Thing is that a lot of people go to a lot of trouble (and a lot of expense) to buy the best lump crabmeat available — but then they use a mass-produced commercial product to season it. Weird! This recipe for ‘homemade’ seasoning is courtesy of Epicurious. All you Old Bay die-hards, I defy you to try it and tell me you can’t taste a difference!!
SERVES 10
Ingredients
* 2 teaspoons salt
* 1 teaspoon ground celery seed
* 1 teaspoon dry mustard
* 1 teaspoon sweet paprika
* 1 teaspoon ground black pepper
* 1 teaspoon bay leaf powder
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon fresh ground nutmeg
Directions:
Combine all ingredients, stirring well to mix.
Stored in a tightly-sealed container in a cool, dark place, seasonings will keep indefinitely.
A recipe for Delmarvelous Crab Cakes
Ingredients
* 1 lb Crabmeat
* 2 tb Lemon juice
* 3 Eggs
* 2 tb Mayo
* 1 c Breadcrumbs
* 1 ts Salt
* 1/8 ts Pepper
* 1 ts Dry mustard
* 2 ts Worchestershire sauce
* 3/4 c Milk
* 1/4 c Flour
* 1 ts Paprika
* Sauce:
* 1 tb Butter
* 1 tb Flour
* 1/2 c Milk
Directions
1. Pick out shells from crabmeat and sprinkle crab with lemon juice.
2. Make sauce.
3. Heat and stir together butter and flour and stir in 1/2 cup milk until thick.
4. Cool.
5. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and worchestershire.
6. Gently combine crabmeat with sauce mixture and chill until firm.
7. Form into 9 to 12 patties.
8. Beat 1 egg with milk.
9. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika.
10. Fry in hot shortening until golden.
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