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.cooks.com/rec/doc/0,1627,158191-236205,00.html

BEER BURGERS
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2 lbs. ground beef
1/2 c. beer
2 tbsp. chopped onion
2 tbsp. drained pickle relish
1 tsp. salt
1/3 c. crushed pretzels

Combine all ingredients, mixing well. Shape into 6 patties. Broil 4 to 6 minutes on each side, depending on desired degree of doneness. Yields: 6 servings.

[nw_arizona_granny]

http://www.cooks.com/rec/doc/0,1836,147183-252194,00.html

FRIED DILL PICKLES
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3 to 4 lg. dill pickles, whole
1/2 c. all-purpose flour
1/4 c. beer
1 tbsp. cayenne
1 tbsp. paprika
1 tbsp. black pepper
1 tsp. salt
2 tsp. garlic salt
3 dashes hot pepper sauce
Vegetable oil for frying

Cut dill pickles into slices of 1/4 inch thickness. Combine flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter. Heat oil to 375 degrees F. in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes. 4 to 6 servings.

[nw_arizona_granny]

http://www.cooks.com/rec/view/0,1618,147167-240206,00.html

SLOW COOKER SWISS STEAK AND VEGETABLES
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3/4 to 1 lb. round steak, 3/4 to 1 inch thick, cut in serving pieces
1/8 tsp. pepper
1/8 tsp. garlic powder
1 (16 oz.) can tomatoes, cut up
2 or 3 carrots, halved lengthwise
2 potatoes, scrubbed and cut in quarters
1 med. onion, peeled and quartered
1 green pepper, seeded and cut in quarters
1 tsp. salt

Assemble all ingredients in a 3 1/2 quart slow cooker. Cook at low heat 7 hours or until meat is tender and vegetables are tender. Makes 1 or 2 servings.

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http://www.cooks.com/rec/view/0,1910,153167-230199,00.html

NO BAKE BUTTERSCOTCH COOKIES
Printed from COOKS.COM

2 c. sugar
3/4 c. butter
1 pkg. instant butterscotch pudding
2/3 c. evaporated milk
3 1/2 c. rolled oats (quick cooking)
1 tsp. vanilla
1/2 c. peanut butter (opt.)

Bring to boil sugar, milk and butter; boil 1 minute and remove from fire immediately add instant pudding, oats, vanilla and peanut butter. Mix thoroughly, cool. Raisins may be added with oats and pudding. These are drop cookies.

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http://www.cooks.com/rec/view/0,1843,155172-229200,00.html

JELLO APPLESAUCE SALAD
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2 c. applesauce
1 sm. can crushed pineapple
1/2 c. cinnamon hearts
2 c. boiling water
2 pkg. lime Jello
1 c. cottage cheese
2 tbsp. mayonnaise
1/4 tsp. lemon juice

Dissolve cinnamon hearts in boiling water. Add Jello and mix well.

Add applesauce, pineapple, cottage cheese, mayonnaise and a lemon juice. Chill until firm.

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http://www.cooks.com/rec/view/0,166,158167-234199,00.html

PEANUT BUTTER CAKE
Printed from COOKS.COM

1/2 lb. butter
1 c. shortening
2 2/3 c. sugar
3 c. cake flour
1 c. milk
5 eggs
2 tsp. vanilla extract

Beat sugar, butter and shortening until light and creamy. Add flavoring and mix well adding milk a little at a time. Add eggs, one at a time, beating after each egg. Add flavoring. Pour into three 9 inch cake pans. Bake at 325 degrees for 30 minutes.

FROSTING:

2 c. sugar
1 tsp. vanilla
1/3 c. peanut butter
1/2 c. butter
3/4 c. evaporated milk

Mix sugar, butter and milk. Bring to a rolling boil. Remove from heat. Add peanut butter and vanilla. Beat until smooth.

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http://www.cooks.com/rec/view/0,1849,155181-253205,00.html

CHOCOLATE TORTILLA TORTE
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16 flour tortillas
4 c. sour cream
1 (16 oz.) pkg. chocolate chips
1 tsp. almond extract
8 to 16 oz. Cool Whip

Place tortillas on plate. Melt chocolate chips in double boiler. Add sour cream, almond extract and mix well. Then spread mixture on tortilla, then add another tortilla, and continue until all used up. Ice with Cool Whip. Refrigerate and slice thin.

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http://www.cooks.com/rec/view/0,1932,145164-239194,00.html

OLD TIME TEA CAKES
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1 c. molasses
1/2 c. sugar
2 eggs
3 c. self rising flour
1 tbsp. ginger
1 stick butter (1/2 c.)

Mix butter, syrup (molasses), eggs, and ginger together. Add flour to make soft dough; roll out on floured surface and cut with cookie cutter. Bake at 350 degrees until brown.

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[nw_arizona_granny]

http://www.cooks.com/rec/view/0,194,159164-249194,00.html

SPANISH BREAD
Printed from COOKS.COM

1 c. warm water
1 pkg. active pkg. yeast
2 tbsp. shortening
1 tsp. salt
2 tsp. sugar
2 or 3 c. flour

In a large mixing bowl, mix warm water and yeast. Add shortening and mix well. The shortening will still be lumpy. Then add salt and sugar and mix well. Add flour, a little at a time until it forms a dough. Then knead the dough for awhile on counter. Place dough back in the bowl and sit it in a warm place to rise for about 30 minutes.

Remove from bowl and knead again for a little while. Break off a small piece and roll out flat. Cut into small squares. Deep fat fry in lots of oil at 400 degrees until brown. Served with chili is really good.

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http://www.cooks.com/rec/view/0,194,159164-248194,00.html

SPANISH BREAD
Printed from COOKS.COM

1 c. sugar
1/2 c. butter
2 c. flour
1 c. milk
2 tsp. baking powder

Mix together, place in two 8 inch round pans. Sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 20 to 30 minutes.

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http://www.cooks.com/rec/view/0,194,158165-249194,00.html

SPANISH BREAD (Ice Box Cookies)
Printed from COOKS.COM

3 c. flour
2 c. sugar
1 c. butter
2 eggs
2 tsp. cinnamon
2 tsp. cloves
1/2 lb. almonds with skins, ground fine
Pinch salt

Cream butter and sugar. Add eggs and beat. Mix cinnamon, cloves and salt with flour and add. Add ground almonds. Divide into quarters, roll, chill, slice and bake at 350 degrees for 10-12 minutes until brownish. Best on second day.

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[nw_arizona_granny]

>>>GRANDADDY’S WHISKEY COUGH SYRUP<<<

LOL, I thought of you, instantly.

It would also work to keep colds away, as Bill’s Apricot Brandy did, slowly swallow a shot, just before you lay your head down, it would coat the throat and kill germs.

There is another cure that works and I had forgotten ever using it.

For the common flu, get in a warm bed and drink all the Blackberry brandy you can, sleep and wake up fine and dandy.

About 1961, I worked in a Coffee Shop, everyone had the flu and the boss and I were the only ones still on our feet and I was showing symptoms of it.

We were finishing another 16 hour shift and Ray gave me $5.00, ordered me to go and buy the Blackberry Brandy and to go home and drink it.

It worked, I was back at work that night and so was he.

Sheldon’s in San Diego, the last that I heard, Betty was still there, had 40 years in as the morning waitress, I moved on after only 8 years.

[nw_arizona_granny]

Dela Where, you were reading my mind, that is J.D.’s wife in the back car with her bull whip.

The photo is exactly what I could see in my mind....perfect.

[nw_arizona_granny]

http://www.cooks.com/rec/view/0,1718,134179-254193,00.html

GRANDMA’S GERMAN DISH (SLITZCHES)
Printed from COOKS.COM

7 - 8 boiled and diced potatoes
1 package frozen Reams type noodles
2 pints of heavy cream
1-2 yellow onions

This is a fast and easy version. My grandma and parents always made their own egg noodle dough and cut it into squares which they then boiled - Reams noodles give the same taste, but not the same texture).

Boil diced potatoes and set aside. Boil the noodles and set aside.

In a large saucepan, saute the onions until they are brown or almost getting crunchy and burned looking. Then stir in the heavy cream.

Cook on medium-high heat, stirring constantly until the cream thickens to a gravy-like consistency.

In a bowl, put a layer of the noodles, some diced potatoes, and the cream sauce over it. You can also stir in cottage cheese if you like.

Caution - most likely elevates your cholesterol!! We never have it more than once a year but my family loves it.

Submitted by: Debie Bechtold (Mary Ann Desch)

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http://www.cooks.com/rec/doc/0,1626,158162-234203,00.html

LOIS POLLY’S JOHNNY MASSOTI
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1 1/2 lbs. hamburger
2 sm. onions, chopped fine
1/2 tsp. garlic powder
Dash of salt and pepper
1 tbsp. sugar
1/2 c. chopped celery
1 can Campbell’s tomato soup
1 can Campbell’s cream of mushroom soup
3/4 can water
1 sm. can mushroom pieces (juice and all)
1 sm. can tomato paste
1 sm. can or 1/2 of lg. can tomato puree
Pinch of thyme, oregano and marjoram
1 bay leaf
1 tsp. Worcestershire sauce
12 oz. pkg. Reames frozen noodles
3/4 lb. New York sharp Cheddar cheese (or any Cheddar cheese), in slices

In Dutch oven pan or large pan, brown hamburger in small amount of oil (1 teaspoon). Add onions and garlic powder and stir together. Cook together about 2 minutes. Add next 12 ingredients and simmer. Stir often.

While meat sauce is simmering, cook noodles according to directions on package, drain. Add noodles to the meat sauce and pour into large casserole dish or several small ones.

Top with cheese (push slices of cheese down into the mixture). Bake in moderate oven (350) 1 hour. Serves 8-10 people. (Can be frozen and reheated.)

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http://www.cooks.com/rec/view/0,1950,154187-239196,00.html

CABBAGE DELIGHT
Printed from COOKS.COM

2 heads cabbage
1 lb. bacon
2 pkg. “Reams” frozen noodles
1 lb. smoked sausage
1 med. onion
1/8 c. pepper, black

Fry the bacon, drain on paper towel, save 1/2 of grease. Chop onion and cabbage.

Using half the bacon drippings, in large pot and medium heat start adding cabbage and all onions, stirring add the pepper. Let cabbage cook down. Follow directions on noodles. Add to cabbage. Cut up sausage in small pieces and add to cabbage. Add crumbled bacon. Cook for about 15-20 minutes.

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[nw_arizona_granny]

http://www.cooks.com/rec/doc/0,164,159187-231206,00.html

BJORNKAKA (BEAR BREAD)
Printed from COOKS.COM

2 eggs
2 c. flour
1 1/2 c. sugar
1 c. milk
1/5 lb. butter, melted
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. cardamom

Beat the eggs and sugar until well blended. Beat in the shortening. Add dry ingredients and milk and beat until smooth. Bake in 2 well greased bread loaf pans at 300 degrees for 1 hour or more until toothpick comes out dry. Cool on racks. Loosen sides and invert. Freezes well and is better if kept a day before serving.

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http://www.cooks.com/rec/doc/0,174,144191-241194,00.html

HONEY BEAR BREADS
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6 c. flour
2 c. sugar
1/4 c. cocoa
1 tsp. salt
1/2 tsp. cinnamon
2 pkgs. active dry yeast
1 c. milk
1/2 c. warm water
1/2 c. butter
3 eggs
1 tsp. vanilla

Grease 2 large cookie sheets. Combine 2 cups flour, sugar, cocoa, salt, cinnamon and yeast and blend well. In small pan heat milk and water until very warm (120 degrees). Add warm liquid, eggs and vanilla to flour mixture. Blend at low speed until moistened, beat 2 minutes at medium speed.

By hand, stir in 3 cups flour to form a stiff dough. On floured surface knead in 1 to 1 1/2 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic or cloth. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 1 hour. Punch down dough several times to remove all air bubbles.

To form 4 bears, divide dough into 4 equal parts. To shape each bear divide 1 part in half. Shape 1 half into smooth oval ball for bears body; place on prepared cookie sheet, cut remaining half of dough into 2 equal parts. Pinch two 1 inch balls from 1 part for bears ears, shape remaining dough into smooth round ball for bears head and attach to body. Flatten 1 inch ball for ears and position on head. Cut remaining part of dough into 3 equal pieces: shape into arms and attach to bears body. Cover with cloth; let rise in warm place until light and doubled in size, about 30 to 40 minutes.

Heat oven to 350 degrees. Bake 15 to 20 minutes. Meanwhile, in small bowl combine 1/4 cup butter and 2 teaspoons honey. Remove bear from oven; brush with glaze. Return to oven and bake 5 to 7 minutes until glaze is set and loaves sound hollow when tapped. Cool 5 minutes, remove from cookie sheets. Cool on wire rack. Decorate as desired and tie ribbon bow around neck. 4 bears; 4 servings each.

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[nw_arizona_granny]

http://www.cooks.com/rec/doc/0,1848,157173-248197,00.html

STONE SOUP
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4 fresh tomatoes
1 lb. Italian sausage (bite size pieces)
1 (14 oz.) can Italian tomato sauce
7 c. beef stock
1 c. chopped onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. basil
1 tsp. oregano
2 c. sliced zucchini
1 c. fresh mushrooms
1 green pepper, diced
1/4 c. chopped parsley
1 1/2 c. sliced dill pickles
2 c. frozen tortellini

Combine first 9 ingredients in a large pot and simmer 30 minutes. Add remaining ingredients and simmer an additional hour, adding more water as necessary to cook tortellini. Of course, you must have a proper stone in the bottom of the pot to make it authentic Stone Soup. Makes 10 servings.

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http://www.cooks.com/rec/doc/0,1843,150178-240206,00.html

COUNTRY SALAD
Printed from COOKS.COM

2 pkg. link sausage
Cherry tomatoes, sliced
1 red onion, sliced
1 green pepper, sliced
1 dill pickle, sliced
1 c. parsley, chopped fine
Salt & pepper to taste
1 tbsp. vinegar
3 tbsp. oil
1 tsp. Dijon mustard
Capers, pimientos & olives

Cook sausages and slice. Add tomatoes, onion, green pepper and parsley. Mix vinegar, oil, mustard, capers, pimientos and olives. Mix and serve.

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http://www.cooks.com/rec/doc/0,1643,154167-250205,00.html

SALAD “STOLICHNIY”
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6 boiled potatoes
4 boiled eggs
1 onion
3 diced pickles
1/2 lb. cooked sausage
Green beans
Mayonnaise
Salt
Black pepper

Crush the potatoes, eggs, onion, pickles and sausage. Cook and cool green beans. Add mayonnaise, salt and black pepper to taste. Mix all the stuff! (You might want to also try dicing the ingredients.)

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http://www.cooks.com/rec/doc/0,1843,147182-247202,00.html

CORNBREAD SALAD
Printed from COOKS.COM

1 (8 1/2 oz.) pkg. Jiffy corn muffin mix
1 lb. mild sausage
1/2 c. sweet bread and butter pickles
2 med. tomatoes
1/2 med. onion and 1/2 med. green pepper
1/2 c. heaping mayonnaise
2 tbsp. pickle juice

Bake cornbread according to directions on package. Remove from oven, cool and crumble. Cook sausage and crumble as it cooks. Drain on paper towels, press grease out by covering with paper towels, press down with plate. Chop pickles, tomatoes, onions, and pepper. Add mayonnaise and pickle juice. Stir in sausage and all but 1/2 cup crumbled cornbread. Mix well. Use the extra 1/2 cup crumbled cornbread to cover the top. Make ahead of scheduled meal and keep refrigerated.

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http://www.cooks.com/rec/doc/0,1818,159166-233205,00.html

HUNGARIAN SAUERKRAUT
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1 (16 oz.) can sauerkraut
3/4 tsp. caraway seeds
3 slices diced bacon
1 sm. onion, peeled, diced
1 c. sliced smoked sausage
2 tsp. Hungarian sweet paprika
2 sweet gherkin pickles, thinly sliced
4 tbsp. sour cream

Combine sauerkraut and caraway seed in small saucepan. Bring to boil. Cover, reduce heat to low. Cook 15 minutes.

Meanwhile, saute bacon in heavy skillet until crisp. Remove with slotted spoon. Add onion and sausage to skillet; cook until lightly browned. Remove from heat; stir in paprika.

Drain sauerkraut; add to skillet. Add bacon and pickles; stir well. Cook over low heat 10 minutes. Serve topped with sour cream.

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http://www.cooks.com/rec/doc/0,1926,150161-232206,00.html

KIELBASA - KEBABS
Printed from COOKS.COM

1 (2 lb.) pkg. kielbasa or smoked sausage
1 can new potatoes
5 whole dill pickles, cut in 1” chunks
1 c. mustard
2 tbsp. pickle juice
Onions, optional cut in chunks
Green peppers, optional cut in chunks

Cut sausage in 1 inch chunks. Use skewers to make kebabs using first 3 ingredients. Combine the mustard and pickle, use as a basting sauce as kebabs are cooked over hot coals. Cook until heated through and browned. This can also be prepared in a foil pouch with basting sauce included then cooked over hot coals.

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[nw_arizona_granny]

http://www.cooks.com/rec/doc/0,161,158181-231204,00.html

BEAR CHEESE DIP
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3 rolls Kraft Nippy cheese, softened
1 1/4 oz. Roquefort cheese
2 tbsp. butter, softened
1 med. onion, minced
2 med. cloves of garlic, minced
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/2 to 1 c. beer (heated & slightly cooled)
1 round loaf rye bread

Mix everything except beer and bread with electric mixer. Gradually add beer until it is a good consistency for dipping bread chunks. Refrigerate. Make serving bowl by hollowing out bread leaving a 1 inch shell. Tear bread into chunks.

Just before serving, pour dip into bread shell and serve surrounded by bread chunks.

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http://www.cooks.com/rec/view/0,169,152188-249192,00.html

GREEK EASTER BREAD - LAMBROPSOMO
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Wherever Greeks have settled in America many of the housewives still mark the end of Lent by producing several kinds of traditional breads, including Lambropsomo, or Easter bread. Lambropsomo may or may not incorporate eggs that have been hard boiled and dyed red; usually one egg is centered in a round leaf with a cross formed over it, or four red eggs will be nestled into a braided loaf. Our recipe calls for one loaf of each of these shapes. In some households the same bread without the red egg decoration is baked and served on Sunday throughout the year.

Makes 2 round loaves.

2 tbsp. active dry yeast
1/2 c. warm water
1 c. warm milk
1/2 c. melted butter, room temp.
2 tsp. coarse salt or 1 tsp. table salt
1 1/2 tsp. aniseed, crushed
3 eggs, beaten
1/2 c. sugar
1 tbsp. grated orange rind
1/4 tsp. mahleb (opt.)
About 6 c. white flour, preferably unbleached
2-5 hard boiled eggs, dyed red

GLAZE:

Soft butter
Sesame seeds (opt.)

In a large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the aniseed, the beaten eggs, the sugar, grated orange peel and optional mahleb. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny.

Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled.

Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer).

To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf.

To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 24” long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids.

Cover both loaves with a kitchen towel and let rise 1 hour.

Bake in a preheated 350 degree oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds.

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http://www.cooks.com/rec/view/0,1919,159191-226202,00.html

APPLE FRUIT CAKE
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1/2 c. butter
1 c. sugar
2 c. flour
1/2 tsp. each salt and nutmeg
1 1/2 c. each raisins and currants
1 c. pecans or other nuts
1 c. mixed candied fruit
1 c. candied cherries
1 can (#2) apple pie filling
2 tsp. soda
1 tsp. cinnamon
1/4 tsp. cloves

Melt butter in a saucepan. Add apple pie filling and sugar. Continue cooking, stirring occasionally until sugar melts. Cool. Sift together dry ingredients. Mix raisins, currants, nuts, candied fruit and cherries with dry ingredients.

Combine apple mixture and dry ingredients. Pour into foil lined 9 inch tube pan. Bake at 300 degrees 90 minutes or until done. Serve with butter sauce if desired.

BUTTER SAUCE:

1/4 c. butter
1/2 c. COLD water
1 tsp. vanilla
1/2 c. powdered sugar
1 1/2 tsp. cornstarch
1/2 tsp. vinegar

Cream butter. Gradually add sifted powdered sugar, creaming until fluffy. Stir cold water into cornstarch. Cook and stir until clear and thick. Stir hot mixture into butter mixture. Add vanilla and vinegar. Serve warm. Makes about 3/4 cup.

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http://www.cooks.com/rec/view/0,1618,134184-254192,00.html

NO-EGG WHOLE-WHEAT POTICA
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For Dough:

1 cup milk
½ cup sugar + 1 tsp sugar
4 tbsp butter; 1 pkg. yeast
¼ cup warm water
2 to 2 ½ cups all-purpose flour
2 cups whole wheat flour
½ tsp salt

For Nut Filling:

½ cup butter or margarine
¼ cup sugar
1/8 cup vanilla
3 ½ cups ground pecans (or other nuts)

For Dough:

Sift flour and salt. Set aside.

Scald milk, butter and ½ cup sugar together and let cool. Set aside.

Mix yeast, 1 teaspoon sugar and water together. Let yeast start to bubble. Mix all ingredients together. Insure that milk is cool to prevent killing the yeast.

Knead dough and let rise until doubled in size. Knead again and divide in two. Roll out each loaf to ¼ inch.

For Nut Filling:

Combine all ingredients.

To Finish:

Spread a layer of filling on the dough. Roll dough up and tuck ends under.

Put in a greased bread loaf pan. Repeat with the second loaf.

Let both loaves rise for 1 hour.

Bake at 325°F for 40 minutes.

Potica is a common bread found throughout Eastern Europe. This recipe comes down to me from my great-grandmother, an ethnic Slovenian born in Austria.

Submitted by: JG

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http://www.cooks.com/rec/view/0,164,145172-227196,00.html

PORTUGUESE SWEET BREAD
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2 pkgs. active dry yeast
1/2 c. warm potato water
3 tbsp. sugar
1 c. mashed potatoes
1/8 tsp. ginger ground
1/2 c. milk
2 tsp. salt
6 eggs
1 3/4 c. sugar
1/2 c. butter, melted
8-10 c. flour

Dissolve yeast in warm potato water. Stir in sugar, potatoes, and ginger; cover. Let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl, use electric mixer to beat eggs, gradually beat in the sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.

Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled. Grease four 9 x 5 x 3 inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat oven to 325 degrees; bake for 45 minutes or until done.

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http://www.cooks.com/rec/doc/0,164,147175-225198,00.html

PORTUGUESE SWEET BREAD
Printed from COOKS.COM

1 lg. or 2 sm. potatoes
2 tbsp. sugar
1 pkg. dry yeast
1/4 c. milk
1 tsp. milk
1 tsp. salt
1/4 c. butter
3 lg. eggs
3/4 c. sugar
4 c. flour

Boil potatoes until done. Save 1/4 cup potato water and cool to lukewarm. Mash potatoes and measure 1/2 cup; add 2 tablespoons of sugar and yeast to potato water. Stir until dissolved. Stir in mashed potatoes and set aside to rise. Scald milk, add salt and cool to lukewarm. Melt butter and cool. In large bowl, beat eggs. Remove 1 tablespoon of egg to use for brushing top of loaves. Gradually beat in sugar; then melted butter. Combine egg and yeast mixture. Blend thoroughly. Add 1/3 of flour and blend well. Turn out dough on floured board. Add rest of flour. (Additional flour may be added to make soft dough). Knead until smooth. Make a ball of dough and place in oiled bowl and cover with damp cloth. Let rise until doubled in warm place in oiled round cake pans. Let rise until double in bulk. Preheat oven to 350 degrees. Brush loaves with one tablespoon egg yolk (beaten). Bake 35 to 45 minutes or until done. May be frozen.

[nw_arizona_granny]

[100 more Spaghetti Pie recipes]

http://www.cooks.com/rec/search/0,1-0,spaghetti_pie,FF.html

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http://www.cooks.com/rec/doc/0,1926,157168-228205,00.html

JESSICA’S FAVORITE SPAGHETTI PIE
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Ever heard of a pie “crust” made out of spaghetti? That’s what you’ll discover when you prepare spaghetti pie. The “crust” is formed with cooked spaghetti in a pie plate. 2 tbsp. butter 1/3 c. grated Parmesan cheese 2 well beaten eggs 1 c. cottage cheese (8 oz.) 1 lb. ground beef 1/2 c. chopped onion (you can leave out if you like) 1/4 c. chopped green pepper 1 (8 oz.) can (1 c.) tomatoes, cut up 1 (6 oz.) can tomato paste 1 tsp. sugar 1 tsp. dried oregano, crushed 1/2 tsp. garlic salt 1/2 c. shredded Mozzarella cheese (2 oz.)

Cook the spaghetti according to package directions and drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10 inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet cook ground beef, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese on top. Bake 5 minutes longer or until cheese emelts. Makes 6 servings.

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http://www.cooks.com/rec/doc/0,1937,154166-253194,00.html

SPAGHETTI SQUASH PIE
Printed from COOKS.COM

2 c. cooked spaghetti squash
2 eggs
1/2 c. sugar
2 tsp. lemon extract
1/4 c. lemon juice
1/2 c. corn meal
1 baked pie shell

1. Boil whole spaghetti squash about 30-45 minutes. When cooked and cooled, cut lengthwise in half. Scoop out seeds. With fork, shred out inner squash. It will look like spaghetti.

2. Beat 2 eggs, sugar, lemon extract, and juice together. Then fold in 2 cups of spaghetti squash. Add cornmeal and mix together. Pour into baked pie shell and bake at 350 degrees for 30 minutes. Test for doneness.

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http://www.cooks.com/rec/view/0,1626,145174-243206,00.html

SPAGHETTI PIE
Printed from COOKS.COM

1/2 pkg. (12 oz.) vermicelli
2 tbsp. butter
1/3 c. Parmesan
2 eggs, beaten
1 lb. ground meat
1/2 c. onion, chopped
1/4 c. bell pepper, chopped
1/2 c. Mozzarella
1 can (8 oz.) stewed tomato
1 (6 oz.) tomato paste
1 tsp. sugar
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. garlic salt
1 can cream style cottage cheese
8-12 pepperoni slices

Cook vermicelli according to directions. Stir butter and Parmesan into hot vermicelli. Add eggs and stir well. Spoon into 10 inch pie plate. Use spoon to shape spaghetti. Cook until set, about 350 degrees for 10 minutes.

Brown beef with onion and bell pepper. Drain. Stir in tomatoes, tomato paste and seasonings. Spread cottage cheese evenly over pie shell. Top with meat sauce. Bake until bubbly. Sprinkle with Mozzarella and garnish with pepperoni. Bake until cheese melts.

Serves 8.

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http://www.cooks.com/rec/view/0,1626,145172-241206,00.html

SPAGHETTI PIE
Printed from COOKS.COM

1/2 lb. spaghetti
2 eggs
2/3 c. grated cheese
1 lb. ground turkey or chicken
1/4 c. sliced celery
1 1/2 c. spaghetti sauce
1 sm. can mushrooms, drained
1 (10 inch) pie pan
4 slices of Mozzarella cheese

Combine cooked spaghetti with cheese and beaten eggs press into pie pan.

Brown turkey or chicken with celery stir in mushrooms and spaghetti sauce. Simmer 15 minutes. Pour meat mixture over spaghetti. Cover with foil. Bake in a heated 350 degree oven for 25 to 30 minutes. Remove foil add slices of cheese. Bake 3 to 5 minutes until slices of cheese are melted.

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http://www.cooks.com/rec/view/0,1626,150169-241207,00.html

SPAGHETTI PIE
Printed from COOKS.COM

PIE SHELL:

6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

FILLING:

1 c. cottage cheese
1 c. Mozzarella cheese, shredded

SAUCE:

1 lb. ground beef
1/2 - 3/4 c. chopped onion
1/2 diced green pepper (optional)
1 (15 oz.) jar spaghetti sauce

Cook spaghetti according to package directions. Stir in butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti into a “crust” into 10” pie plate. Brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer 25 to 30 minutes. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes at 350 degrees. Top with Mozzarella cheese and let cheese melt. Let stand before cutting.

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[nw_arizona_granny]

More recipes:

http://www.cooks.com/rec/doc/0,1-61,pickled_sausage,FE.html

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http://www.cooks.com/rec/doc/0,1926,152173-228200,00.html

JAMBALAYA
Printed from COOKS.COM

1 lb. smoke sausage
1 lb. hot sausage
1 lb. cut up ham
1 slice pickle meat
Salt & pepper
3 c. rice
1 c. onion
1 c. celery
1 c. green peppers
3/4 c. parsley
1 c. tomato paste
1 c. tomato sauce

In a heavy saucepan, saute all seasonings.

Boil hot sausage to get the fat out. Add all meats with seasoning; saute until light brown. Add tomato sauce and continue to simmer for 10 minutes. Add tomato paste and water and bring to boil for 1/2 hour. Add to half done rice and bake 1/2 hour.

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http://www.cooks.com/rec/doc/0,1743,149163-232203,00.html

MEXICALI SALAD
Printed from COOKS.COM

Oil for deep frying
4 flour tortillas
3/4 lb. spicy sausage such as chorizo
1 tomato
2 oz. Monterey Jack cheese, about 1/2 c. grated
1/2 head romaine lettuce
1 avocado
2 limes
Salt & pepper
1/2 c. olive oil
1/4 c. chopped fresh coriander
4 pickled jalapeno pepper

Heat, about 2 inches oil in a large deep frying pan over medium high heat or heat oil in a deep fat fryer to 375 degrees. Dip 1 tortilla into oil and cook until brown and crisp, 2-3 minutes. pierce it with a fork and hold it down so it fries flat.

Drain on paper towels. Repeat with remaining tortillas. Crumble or chop sausage and brown it in a frying pan about 10 minutes. Drain on paper towels. Cut tomato into wedges. Grate cheese, shred lettuce, slice avocados. Squeeze 2 tablespoons lime juice. Shake lime juice and salt and pepper to taste in a jar. Add oil and shake again. Toss lettuce with this dressing. Put on top of tortillas and garnish with remaining ingredients.

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http://www.cooks.com/rec/doc/0,1827,150161-233201,00.html

KAYLEEN’S SAUSAGE TROPICANA
Printed from COOKS.COM

1 lb. Polish sausage, fully cooked, cut into 1/4 inch thick slices
1 lg. onion, thinly sliced
1 green pepper, cut into strips
2 tbsp. cooking oil
1 (16 oz.) can sliced peaches, undrained
2 tbsp. sweet pickle relish
1/4 c. cold water
1 tbsp. cornstarch
2 tsp. prepared mustard
1/2 tsp. instant chicken bouillon granules
Dash of pepper
2 c. hot cooked rice

Peaches are a sweet counterpart to the spiciness of the sausage.

In large skillet cook sausage, onion and green pepper in hot oil 5 minutes or until onion is tender. Drain off fat. Add undrained peaches and relish. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

In small bowl combine cold water and cornstarch; stir in mustard, bouillon and pepper. Stir into the sausage mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over rice. Makes 4 servings.

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http://www.cooks.com/rec/doc/0,1943,149163-247199,00.html

SUMMER SAUSAGE SALAD
Printed from COOKS.COM

1 lb. summer sausage, thin sliced
1 Bermuda onion, sliced thin
2 hard cooked eggs, cut in wedges
2 tomatoes, peeled & cut in 8 wedges
3 dill pickles, cut in quarters lengthwise
1 tbsp. chopped parsley or chives (for garnish)

DRESSING:

1 tsp. prepared mustard
2 cloves garlic, crushed (optional)
2 tbsp. Hellmann’s mayonnaise
1/2 c. vinegar
1/2 c. oil

To make dressing: Stir in mustard, garlic and onion into mayonnaise with seasoning. Stir in vinegar, then gradually whisk in oil so it thickens slightly. Arrange sausage and onion slices overlapping in dish. Spoon over dressing.

Cover and let marinate 2 hours. You can use any other sausage too. A short time before serving, arrange eggs, tomatoes and dill pickles around dish. Sprinkle with chopped parsley or chives

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http://www.cooks.com/rec/doc/0,1927,158183-252198,00.html

ENGLISH SAUSAGE LOAF
Printed from COOKS.COM

2 lbs. pork sausage (ground)
1/2 c. chopped onion
1/2 c. chopped carrots
1/2 c. chopped celery
3 eggs, beaten
3 tsp. sweet pickle relish
3/4 c. bread crumbs
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped parsley
1 c. elbow macaroni, cooked

Cook sausage just until brown. Drain off all but 1/4 cup fat, remove sausage to bowl. Add onion, carrots, and celery to remaining fat and saute for 5 minutes. To sausage add vegetables, eggs, pickle relish, bread crumbs, seasonings and macaroni. Bake at 350 degrees for 40-50 minutes or until loaf is firm. Remove from oven, loosen edges with spatula and unmold immediately.

[nw_arizona_granny]

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Suggestions - Breads

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[I can’t handle any more this morning, on every page for the recipe, they offer more new and different, so that one never sees them all........LOL
granny]

[DelaWhere]

>>>had 40 years in as the morning waitress<<<

Oldest daughter does that as her fall-back job. She has worked as Hostess, Waitress and Manager... She is really good at all 3.

She is a passionate artist and home decorator, but when her commission sales job selling home renovations dropped off to next to nothing late last year, she filled in by waitressing at an upscale restaurant nearby. (She looks for the world like Sandra Bullock, and a really great personality too.) Now, she works as a pharmacist assistant for Walgreens from 7 to 3:30 and by 4 she is at the Executive Restaurant till closing. Then she works weekends there too, full shifts.

Gotta be proud of her - she was upset that she had to dip into her ‘cash reserve’ a bit last year and decided that she wanted to put that back, then she decided to double it to two years. I somehow don’t think she will stop there...

>>> >>>GRANDADDY’S WHISKEY COUGH SYRUP<<<

LOL, I thought of you, instantly.<<<

Hey, am I getting a reputation here? LOL I still have half of the bottle my wife got me back in December for eggnog (which I love).

[upcountry miss]

You and my hubby would be DANGEROUS together. He is certain that we should dam up the river.. Years ago there were two sawmills run by dams within 500 feet of each other -one on either side of Route 1. I remember both of them, my father worked for years at one, just a half mile from where we live now. Sadly both the mills and the dams are gone now. He is also determined to have a small windmill on our hill as the wind zips by here nearly continuously. The Bushes at Walkers Point have switched their large windmill to a smaller one. Don’t know the reason but hubby would sure like to know why the change.

He insists upon sawing our wood with an old steam engine, hooked with a leather belt to the flywheel on the saw. I’m scared to death of that saw and maintain that he could do it just as fast with his chain saw, but BOYS get such satisfaction out of devising intricate ways of doing simple chores, DON’T THEY?

[DelaWhere]

>>>The photo is exactly what I could see in my mind<<<

Yeah, I could not resist - I added the car in back along with the text...

It is as I see it too... :^)

[nw_arizona_granny]

Receive the free eBook Victorian Home Life, 1861
Victorian love, child-rearing hints, home-making tips, and recipes!

Free Instant Access

Also,
How the Victorians present Santa Claus

http://housemouse.net/reviseorderform.htm

[I did not check this one out...granny]

[DelaWhere]

>>>BOYS get such satisfaction out of devising intricate ways of doing simple chores, DON’T THEY?<<<

LOL Of course we do... That is what keeps us young...

Hmmm, are you insinuating we have a bit of Rube Goldberg in us? ;^)

Wonder how many of the thread readers remember those cartoons.

[upcountry miss]

You’re not going to have time to do all those things this summer. Those are winter chores. Gardening and preserving are full time summer chores. We managed to repair the hydralic hoses on the bucket loader and replace a piston on the Ford diesel tractor this winter but spring is upon us and the walk behind rototiller and the tow behind rototiller, plus the walk behind bush hog are still waiting for repairs. Oh, the joys of having equipment nearly as old as we are!! Just getting parts is a major deal. The pistons for the old Ford had to be ordered from China.

Old baler, 150 gal tank and Stirling engine-guess you have as many TREASURES hanging around as hubby has.

[nw_arizona_granny]

Questions and answers on Sausage making and supplies:

http://www.sausagemaker.com/index.asp?PageAction=Custom&ID=75