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
This message consists of the following:
1. Yamaha Motor Corp. Offers Free Repair For 450, 660, and 700 Model Rhino Vehicles
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09172.html
2. Clothing Irons Recalled by Conair Corporation Due to Fire Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09173.html
JAPANESE ENCEPHALITIS, FDA-LICENSED VACCINE
*******************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Mon 30 Mar 2009
Source: United States Food and Drug Administration (FDA), press
release [edited]
http://www.fda.gov/bbs/topics/NEWS/2009/NEW01981.html
FDA Approves New Vaccine to Prevent Japanese Encephalitis
The virus that causes JE affects membranes around the brain, and mild
infections can occur without apparent symptoms other than fever and
headache. In people who develop severe disease, JE usually starts as a
flu-like illness but can worsen, causing high fever, neck stiffness,
brain damage, coma, or even death. The disease is transmitted from
wild birds and pigs via infected mosquitoes; it is not spread from
human to human.
IXIARO is a 2nd-generation JE vaccine that is manufactured
using cell culture technology, leading to improved manufacturing
efficiency as well as more reliable control of the vaccine
manufacturing process. This technology utilizes an established bank
of cells that can be drawn from at any time contributing to the
assurance of consistent vaccine quality. It also enhances the ability
to rapidly manufacture a vaccine on a large scale if needed, without
compromising the vaccine’s safety or effectiveness.
Clinical studies were conducted in more than 800 healthy men and women
in the USA and Europe. Participants received either IXIARO or JE-VAX,
another U.S.-licensed vaccine that is no longer being manufactured.
The studies found that IXIARO produced sufficient levels of antibodies
in the blood to protect against JE. IXIARO requires only 2 doses
instead of JE-VAX’s 3.
The vaccine was well tolerated and the most commonly reported adverse
events were headache, muscle pain and pain, swelling, and tenderness
at the injection site. Overall, it was more tolerable and had fewer
side effects than the comparator, JE-VAX.
For more information, visit:
http://www.cdc.gov/ncidod/dvbid/jencephalitis/ and
http://www.fda.gov/cber/vaccines.htm
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[There are currently a number of vaccines in use locally in Asia and
elsewhere for the protection of travellers. Not all of these vaccines
are licensed. For example there are 2 vaccines available for use in
the UK — JE-VAX and ‘Green Cross.’ Both are currently unlicensed,
and have similar schedules for rapid and normal vaccination. These
vaccines contain formalin-inactivated Nakayama strain virus derived
from mouse brains. They contain small amounts of thiomersal. They are
inactivated, do not contain live organisms, and thus cannot cause the
disease against which they protect.
The IXIARO vaccine would appear to have certain advantages over these
inactivated virus vaccines, but may be more costly. - Mod.CP]
[see also:
2006
Readers Tips:
Another Use for Vinegar: by Vicki
I was reading through your article “60 uses for vinegar” and thought to add one that I did not see on the list. I was able to remove a mole by placing a cotton soaked in apple cider vinegar directly on the mole, held in place by a bandage. I kept it on for 12 hours then removed it for the next 12 hours. I did this daily for about 2 weeks. The thing slowly turned black, crusted up and fell off (I know, rather gross). That was 3 months ago and there is no sign of it ever being there. There have been cautions about applying apple cider vinegar directly to the skin, but I found the biggest irritation to my skin to come from the continual removal of band-aids (the adhesive), which I dealt with by applying a soothing hemp balm to surrounding skin.
I read this remedy works for both moles and warts.
More Vinegars Tips
http://www.pioneerthinking.com/vinegar.html
Sixty Uses Of Vinegar
1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water several times daily.
2. Thirst-quenching drink: apple cider vinegar mixed with cold water.
3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half water. Place the chairs out in the hot sun to dry.
4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn blisters.
5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.
6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and keeping it in a sealed container.
7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth.
8. Rinse glasses and dishes in water and vinegar to remove spots and film.
9. Prevent grease build-up in your oven by frequently wiping it with vinegar.
10. Wipe jars of preserves and canned food with vinegar to prevent mold-producing bacteria.
11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked cloth.
12. Clean windows with vinegar and water.
13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy water.
14. Clean breadbox and food containers with vinegar-dampened cloth to keep fresh-smelling and clean.
15. Pour boiling vinegar down drains to unclog and clean them.
16. Clean fireplace bricks with undiluted vinegar.
17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper, bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.
18. Make your catsup and other condiments last long by adding vinegar.
19. To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.
20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity, hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight, dandruff, brittle nails and bad breath.
21. When boiling eggs, add some vinegar to the water to prevent white from leaking out of a cracked egg.
22. When poaching eggs, add a teaspoon of vinegar to the water to prevent separation.
23. Weight loss: vinegar helps prevent fat from accumulating in the body.
24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of sherry and 2 tablespoons of vinegar.
25. Add a spoonful of vinegar when cooking fruit to improve the flavor.
26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.
27. Add vinegar to boiling ham to improve flavor and cut salty taste.
28. Improve the flavor of desserts by adding a touch of vinegar.
29. Add vinegar to your deep fryer to eliminate a greasy taste.
30. Add a tablespoon of vinegar to fruit gelatin to hold it firm.
31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.
32. Use vinegar instead of lemon on fried and broiled foods.
33. To remove lime coating on your tea kettle; add vinegar to the water and let stand overnight.
34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup turpentine. Blend.
35. Apply vinegar to chapped, cracked skin for quick healing.
36. Vinegar promotes skin health: rub on tired, sore or swollen areas.
37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding vinegar into the system.
38. Rub vinegar on the cut end of uncooked ham to prevent mold.
39. Clean jars with vinegar and water to remove odor.
40. Avoid cabbage odor by adding vinegar to the cooking water.
41. Skunk odor: remove from pets by rubbing fur with vinegar.
42. Paint adheres better to galvanized metal that has been wiped with vinegar.
43. Pets’ drinking water: add vinegar to eliminate odor and encourage shiny fur.
44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar.
45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional crust.
46. Half a teaspoon per quart of patching plaster allows you more time to work the plaster before it hardens.
47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in fridge.
48. Poultry water: add vinegar to increase egg production and to produce tender meat.
49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling with boiling vinegar.
50. Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.
51. Add 1 teaspoon vinegar to cooking water for fluffier rice.
52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.
53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled water.
54. For a shiny crust on homemade bread and rolls: just before they have finished baking, take them out, brush crusts with vinegar, return to oven to finish baking.
55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim milk and 1 tsp. vinegar.
56. Boil vinegar and water in pots to remove stains.
57. Remove berry stains from hands with vinegar.
58. Prevent sugaring by mixing a drop of vinegar in the cake icing.
59. Cold vinegar relieves sunburn.
60.When boiling meat, add a spoonful of vinegar to the water to make it more tender.
Bonus:
61. Marinate tough meat in vinegar overnight to tenderize.
62. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water.
The original page can be found on-line at http://www.pioneerthinking.com/gfgh_herbedrice.html
Herbed Rice with Mushrooms and Wilted Spinach - Makes 5 servings.
2 cups water
1 tsp. butter
1 tsp. low-sodium chicken or vegetable bouillon granules
1 cup uncooked long grain rice, preferably brown
2 Tbsp. low-sodium soy sauce
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried parsley
1/4 tsp. dried thyme
1 Tbsp. extra virgin olive oil
1/2cup cremini mushrooms, wiped clean and cut into quarters (baby bella mushrooms may be substituted)
1/4 cup white onions, diced
1 cup fresh baby spinach Salt and pepper to taste
Combine water, butter, and bouillon in a large saucepan. Bring to a boil.
Add rice, soy sauce, onion powder and herbs.
In a separate pan, heat olive oil over medium-high heat. Sauté onions for 5 minutes, and then add mushrooms and sauté together until golden. Then add spinach and lower temperature to low and cook until spinach wilts. Season with salt and pepper. Set aside.
Reduce heat over rice mixture. Cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
Once rice is cooked, fluff with a fork and gently toss in the sautéed vegetables.
Per serving: 180 calories, 5 g total fat (1 g saturated fat), 30 g carbohydrate, 4 g protein, 2 g dietary fiber, 225 mg sodium.
The original page can be found on-line at http://www.pioneerthinking.com/tk_garden.html
Gardening On A Dime
by Tawra Kellam
People are often surprised to find out that even though I’m a cookbook author I went to school for Horticulture. (I never wanted to be a writer. I wanted to own an herb farm.) Growing your own plants can not only save you lots of money on your grocery bill, but a nice landscape can improve the value of your home. If you’re creative, you can have a great garden with very little cost. Here are some of my favorite tips to get you started:
Tools:
Watch people who are moving. Ask if they are leaving their lawn equipment and if you can have it or buy it cheap.
Use an old mailbox out in the garden to store your clippers, plastic bags and gloves. (This is my most used item in my garden!) It is especially wonderful because the kids and Hubby don’t know where my tools are, so I don’t have to worry about them borrowing the tools!
Use wedding tulle found at fabric stores instead of shade cloth to shade plants from the sun or to keep the birds from eating your fruit. It’s much cheaper. Better yet, ask a just married bride if you can have the tulle from her wedding.
Cheap Plants:
If you see plants at a store that are in bad shape but not dead, talk to the manager. Ask him if he will give you a “deal” if you take them off his hands. Most of the time they will because the plants look bad and they don’t want to mess with them anymore.
Last year I was able to purchase over 50 large 1/2 gallon-gallon sized perennials for $50. (over $600 retail) All but about 5 of them lived and I was able to take those back and get my money back. Most home improvement and discount stores have a guarantee that if your plant dies within one year, you can bring the dead plant and the receipt and they will give you your money back or give you a new plant.
Buy seeds on sale at the end of the season. Put them in a brown paper bag in the refrigerator for better storage. Seeds usually last many years beyond the “past due” date on the packet.
Mulch:
Ask a tree trimming service to give you their wood chips for mulch if they are in the area.
Some cities also have a free mulch program where the city tree trimmers dump all the wood chips. Call your local County Extension and find out if there is one in your area.
If you just need a few bags, look for torn open bags at the home improvement store. Our local store has a pile where they dump all the torn open bags of mulch and rocks. They sell the bags for $1 each, saving you up to 75% off! Most just have a few chips missing.
Use shredded paper or newspaper under mulch. This way you can use fewer wood chips.
Keep a shower curtain or tarp in your car at all times. This way if you find a good deal on mulch or plants you can take advantage of the deal right away without messing up your car.
Containers:
Use deli trays with lids to start seeds. They are mini greenhouses!
Ask the cemetery if you can have the pots they throw away after Memorial Day. (You can dry the almost dead flowers for potpourri.) Look in dumpsters. Many garden centers at the discount stores throw away the dead plants, pots and all. Ask permission first.
Use Styrofoam peanuts in the bottom of pots for drainage. You can also use small plastic six inch pots, soda cans or plastic bottles in the bottom of larger pots so you don’t have to use so much soil and to make the pots lighter in weight.
Misc. tips
Use milk jugs as drip irrigation. Poke 2 or 3 small holes in the bottom of the jugs and place next to plants. Fill with water and they will slowly water you plants all day.
Use Christmas lights around fences to add sparkle in the middle of summer. Hang them in trees or line paths with them for extra effect.
Use vinegar in a spray bottle to kill weeds. ONLY spray the weed. It will kill any grass or plants you want to keep if you get it on them.
For Kids
Have kids water the plants after they swim in the kiddy pool. Have them take buckets of water from the pool and water the plants when the pool needs to be emptied.
Buy or ask for sandbags after heavy rains. Use the sand for paths or for the kid’s sandboxes. (Only use sand from clean floodwater situations.)
Save scraps of soap when they get too small to bathe with and put them in an old nylon stocking. Knot and hang the nylon on an outdoor faucet.
Homemade Tough Hand Cleaner
* 1/4 Cup grated Fels Naphtha soap ends
* 2 Tbsp. mason’s sand or pumice
* 1 Cup water
Place soap and water in a saucepan. Place over low heat; stir until soap is melted. After mixture cools, add mason’s sand or pumice. Store in a cottage cheese container or margarine tub. To use, dip fingers into soap mixture and lather hands. Rinse well. This works well on greasy tools, also. Be sure to rinse and dry tools thoroughly.
The Author:
Tawra Kellam is the editor of http://www.LivingOnADime.com/
Tawra and her husband paid off $20,000 debt in 5 years on $22,000 a year income.
Posted: March 31, 2009
[What she calls ‘wedding tulle’, is what I used for making bath scrubbers and dishwashing cloths/balls, it is sold on the cheapest rack as nylon net and is 72’ wide, should still be around a dollar a yard, LOL, I never paid more than 25 cents per yard, in the good old days.
granny
The original page can be found on-line at http://www.pioneerthinking.com/tk-kitchenbudget.html
Save Money in the Kitchen
BY TAWRA KELLAM & JILL COOPER
For many people, cutting back on their grocery budgets can be an overwhelming experience. They know they’re spending too much, but don’t know where to begin to cut. Often, they fear that they will deprive themselves and their children if they become frugal. The good news is that there are ways to have your cake, eat it and save money at the same time. The whole secret is to start slowly. There are countless ways you can cut, but if you need to, target just one thing at a time - you will still be saving money if you do only one thing. If you are a frugal beginner, try these simple suggestions from my cookbook, Not Just Beans, (www.notjustbeans.com) for saving on your food bill:
~Cooking frugally is like changing your diet. You need to learn gradually how to save money and cook frugally. Don’t expect that you will get your food bill down to $150 for four people in the first month if you are spending $600 a month right now.
~Try cutting just $25.00 or $50.00 a month. Even if you cut back only $50.00 a month, you will save $600.00 a year. If you save just $1.00 a day that is $365.00 a year. You can then apply that $365.00 a year to paying off your credit cards. At 21% interest, you will save over $70 a year. This will eventually cause a snowball effect since the more you pay off, the less you pay to interest. When you pay less to interest, you have more each month to apply to paying off your overall debt. This means that as you pay off the debt, the rate that you can pay it off increases.
~Before you shop, take a tour through your pantry and your refrigerator. Be organized! Don’t buy what’s already hiding in your kitchen.
~If you’re a fan of coupons, remember this: It’s not what you save, it’s what you spend. If you save 30 cents on something you wouldn’t ordinarily buy anyway, you haven’t really saved anything.
~A typical fruit item is significantly larger than one serving. Most people would be just as happy eating a small apple as eating a large one — so buy smaller fruits! You will save money by the pound.
~This month, try two meatless meals a week (or one, if you’re a diehard meat fan).
~Make simple meals. One-dish meals can contain your meat, your vegetable and your bread.
To order Not Just Beans, 50 Years of Frugal Family Favorites visit or send check or money order for $14.95 to: Not Just Beans, P.O. Box 4252, Wichita, KS 67204.
For many people, cutting back on their grocery budgets can be an overwhelming experience.
Most people don’t think they can live the frugal life and still be comfortable. I feed my family of four on $125 month. Over five years, when my husband earned an average of $22,000 per year, we paid off $20,000 debt. When cutting your grocery bill and paying off debt, it’s the little things that add up. If you are a frugal beginner, try these simple suggestions from my cookbook, Not Just Beans, (www.notjustbeans.com) for saving on your food bill:
~Drink water for your meals.
*If your family is used to drinking milk, juice or pop for every meal then start by cutting juice from one meal or snack a day and drinking only water. After you get used to this, cut from another meal until you drink only water for meals and a glass of juice or milk at snack time.
*You can also try allowing one glass of juice at meal times and then water after it is gone.
* You save over $500.00 a year by cutting just one glass of juice per person per day for a family of four.
~Don’t assume homemade is cheaper. If you get a VERY GOOD deal on chocolate chips and ingredients for candies, it is cheaper to make them than buying them pre-made. Make sure you do the calculations, though! If you don’t purchase them on sale, homemade candies can be more expensive than candies purchased at the store.
~ Stop wasting food. Give young children small portions. They can always have more if they are still hungry. Give them a half glass of juice and a half sandwich so you don’t waste uneaten food. Put food in the refrigerator right after the meal so it doesn’t spoil. Use leftovers for lunches, in other dishes or frozen in one portion sizes for a quick meal.
~Don’t buy everything at one store.
Prices vary greatly from one store to the next. Go to different stores to buy only their sale items. You will save more than the cost of your gas. It usually only takes half an hour to 45 minutes per store to get the items that are on sale including driving time. If you save a minimum of $20-$30 per trip, it is like “earning” $40-$60 an hour. If I save $60 spending one hour going to two different stores, it is five extra hours my husband does not have to work for us to pay for that same food purchased at the regular price. I would rather have him home with us.
~ Remember cooking frugally is a mind set. You have to change your cooking and eating habits. Don’t get discouraged if one idea fails. Try another one.
~Stop buying things like toaster pastries and breakfast bars for breakfast. Eat oatmeal, pancakes, granola and fruit instead.
~Don’t assume that bulk is cheaper. Compare cost by the ounce or pound.
Granola Bars
* ¾ cup brown sugar
* ½ cup sugar
* ½ cup margarine, softened
* 2 Tbsp. honey or corn syrup
* ½ tsp. vanilla
* 1 egg
* 1 cup flour
* ¼ tsp. salt
* ½ tsp. baking soda
* 1 ½ cups oatmeal
* 1 ¼ cups crispy rice cereal, or crushed bran flakes, corn flakes or crushed graham crackers
* 1 tsp. cinnamon
* 1 cup chocolate chips*
In a large bowl, cream sugars and margarine until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9x13 pan. Bake at 350< for 20-25 minutes. To microwave: Press ingredients into a microwave-safe dish. Microwave on medium power for 7-9 minutes. Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars. Save the crumbs for yogurt or ice cream topping. Makes 24 bars.
*The following may be used in addition to or to replace chocolate chips:
1 cup coconut
½ cup creamy or chunky peanut butter
½ cup nuts
½-1 cup raisins, dried apples, apricots
½ cup fruit preserves
_______________________________________
Author:
If you would like free tips and recipes from Not Just Beans: 50 Years of Frugal Family Favorites, please visit our website at www.notjustbeans.com.
To order Not Just Beans, 50 Years of Frugal Family Favorites visit or send check or money order for $14.95 to: Not Just Beans, P.O. Box 4252, Wichita, KS 67204.
© Copyright 2002 Tawra Kellam & Jill Cooper
Today is send a teabag day, to our elected leaders, maybe this would work.......I could get rich, if I had a supply of Tonka beans.......granny
Patchouli: Added to prosperity herb mixes to reinforce the manifestation power of your wishes. Can be bought as an incense, it has a commanding component to it.
The original page can be found on-line at http://www.pioneerthinking.com/ss_prosperity.html
Plants, Herbs, and Roots for Prosperity
By: Sam Stevens
Plants of all kinds (including trees), herbs and roots have been used for centuries to draw money to a person or bring prosperity to a home.
There are several ways to use a plant in this manner:
You can carry some of the substance on you.
This can be as easy as putting a tiny bit of the herb in a tiny plastic bag and put in your pocket. An easy way is to put a pinch of the herb into a locket.
Sew a sachet or pouch.
You can buy ready made sachets or pouches that you can use for this purpose, but you can also sew a small one using an appropriately colored material. Green and yellow are popular colors associated with prosperity and money one. These sachets are then tucked under the bed or somewhere in the home, worn on a string around the neck, put in a purse or wallet or concealed somewhere in the home. Some people simply fill a potpourri jar with the appropriate herbs and leave it in a prominent place in the house.
The simplest “Earth, Water, Air, Fire” Ritual is to boil the herb for a while in the water.
The Herbs are the earth, the water is in the pot, the air is the steam and the fire element is the stove. Occasionally stir the herb in the water while thinking of your magical intention. Strain the plant material from the liquid and sprinkle it around or outside the home.
Use them as Incense.
Some plants are hypnotics so I don’t really recommend this unless you are certain that the herb is not toxic once set alight. Traditionally though, herbs are set alight on charcoal burners and the smoke allowed to waft through the house.
Here are some of the more popular herbs used to draw prosperity and money. Most are available in your garden or from stores, but there are occult shops and apothecaries that carry herbs in jars:
Alfalfa – Known traditionally as the “good luck” herb I recommend tucking a sprig of this in your purse or in a locket. When combined with other money drawing herbs in a sachet it is thought to reinforce the other substance’s powers.
Allspice – Can be carried on the person or burned as incense or sprinkled in the four corners of the house. It is thought to attract business luck or success.
Bayberry – Bayberry can be bought commercially as a candle –“A bayberry candle burned to the socket – brings luck to the home and puts money in the pocket.” It can also be bought as incense.
Basil – Soaking basil leaves in water for three days and then sprinkling the water at your business premises is thought to attract financial success. The leaves can also be carried with you.
Bay Leaves – Bay leaves increase intuition and are good if you are looking for a promotion or a job. Tuck some under your mattress or boil them and sprinkle the water around your home. Hallucinogenic so I do not recommend you burn these.
Chamomile – Washing your hands in chamomile tea is thought to bring gamblers luck. Drinking the tea is thought to bring luck and prosperity.
Cloves – Cloves can be burned on charcoal, tucked in a sachet or put in your purse to draw money. An ancient money and protection ritual is to stick an orange with the heads of cloves stuck on pins and hang it on a ribbon in the kitchen so your cupboards are never bare.
Cinnamon: A very handy kitchen spice that can be used “in a pinch” to bring quick money, it can be bought as incense or burned on charcoal or sprinkled in a cash register or wallet to bring business.
Citronella: The leaves are thought to be good for attracting business and also smell lovely in a potpourri. Citronella is, however, toxic to birds – so avoid burning it in the house if you have feathered friends in your menagerie.
Five-Finger Grass (also known as Cinquefoil): This lemony grass can be burned, hid in a potpourri or carried on your person. It is the standard ingredient in most money drawing incenses.
Grains of Paradise: These little round seeds are carried in the purse or wallet or tucked in a sachet under the pillow to bring luck and guidance in career or money matters.
Honeysuckle: The live and dried flowers are used to attract luck business and prosperity.
Irish Moss: This is seaweed that can be bought in Caribbean stores. It is traditionally used to make a sweet drink. It is also carried in sachets to bring money to the bearer.
Juniper Berries: Associated with Jupiter, the berries of the juniper tree are said to attract luck, good fortune and business success.
Mint: All the mints (spearmint, peppermint) are used to attract good spirits and speed good fortune to the bearer.
Patchouli: Added to prosperity herb mixes to reinforce the manifestation power of your wishes. Can be bought as an incense, it has a commanding component to it.
Strawberry Leaves: Carried on the person and used to draw fortunate circumstances into a person’s life.
Squill Root: If you can find this, it is said to be one of the most powerful roots used to draw money to the bearer.
Tonka Beans: Tonkas are large dried beans that protect against poverty and that are just considered plain lucky. Place a bean in your purse, near your computer or under your phone – anywhere where you need luck in business. Avoid burning these.
The Author
Sam Steven’s metaphysical articles have been published in many high-standing newspapers and she has published several books. You can meet Sam Stevens at http://www.psychicrealm.com where she works as a professional psychic. You can also read more of her articles at http://www.newagenotebook.com where she is the staff writer. Currently she is studying technology’s impact
The original page can be found on-line at http://www.pioneerthinking.com/growingherbs.html
Growing Herbs
Herbs in general need well drained soil and full sun but will thrive on as little as 6 hours of sunlight per day. Before planting, make sure you work compost into your soil.
Aloe - Aloe spp
Can be grown outdoors for the summer but must be brought indoors for the cooler months. Can be kept indoors all year round. Prefers full sun but will tolerate some shade. Aloes like a fertile soil, and good drainage is important or the aloe can rot. Infrequent watering except when growing in full sun, it may need a little extra waterings. In the winter months let the soil dry completely between waterings. To harvest: cut off the outer leaves first. New leaves grow in the center of the plant.
Chamomile - Chamaemelum nobile
Full sun to partial shade. Well drained soil. Keep the soil evenly moist for best growth. To harvest: harvest the flowers when the petals begin to turn back on the disk. Dry the flowers on screens in a shady, airy place.
Propagation List For Common Herbs
Anise - Pimpinella anisum
Culture: Thrives in full sun, prefers well drained soil but can tolerate dry soil. Protect from strong winds and keep weed free.
To harvest: Snip outer leaves as needed.
Propagation - Seeds: Cut the whole seed heads after they have ripened but before they break open.
Alpine Strawberry - Divide runners in the spring
Basil - Ocimum basilicum
Culture: Full sun, rich moist well drained soil. Pinch off stem tips to promote leaf production.
To harvest: snip off stem tips or leaves as needed.
Propagation - Plant seeds in spring- or cuttings.
Bay - Laurus noblis
Culture: Full sun but can tolerate light shade. Moderate rich well drained soil.
To harvest: pinch off the dark green leaves as needed.
Propagation - Seeds or Cuttings in autumn. Take a cutting and remove all but the top 2 -3 leaves, dip stems in rooting hormone and plant them in damp vermiculite. Cover both pot and plant in a plastic bag and keep it in a warm, shady spot until cuttings root.
Bergamont - Monarda didyma
Seeds or division.
Borage - Borago officinalis
Seed or division.
Propagation List For Common Herbs
Chives -Allium schoenoprasum
Sow seeds, divide bulblets in winter-spring
Coriander- Coriandrum sativum
Sow seeds spring-summer
Dill - Anethum graveolens
Sow seeds spring-summer, in a greenhouse or warm room.
Fennel - Foeniculum vulgare
Sow seeds or divide offsets, spring-summer, keep warm.
Lavender - Lavandula spp
Cuttings in Autumn, Sow seeds in spring
Majoram - Origanum majorana
Divide roots in spring-summer, Cuttings in Autumn
Mint - Mentha spp
Divide roots in late winter, spring. Cuttings in summer.
Parsley - Petroselinum spp
Sow seeds any time of year.
Rosemary - Rosmarinus officinalis
Cuttings in spring, summer,autumn
Savory - Satureja spp
Sow seeds in spring
Sage - Salvia officinalis
Divide roots in spring, Cuttings in summer.
Sorrel - Rumex acetosa
Divide roots in spring, Sow seeds in summer.
Thyme - Thymus
Divide roots, Cuttings or sow seeds in late winter, spring, summer and autumn.
Woodruff - Asperula odorata
Divide roots in summer.
Herbs in general need well drained soil and full sun but will thrive on as little as 6 hours of sunlight per day. Before planting, make sure you work compost into your soil.
Aloe - Aloe spp
Can be grown outdoors for the summer but must be brought indoors for the cooler months. Can be kept indoors all year round. Prefers full sun but will tolerate some shade. Aloes like a fertile soil, and good drainage is important or the aloe can rot. Infrequent watering except when growing in full sun, it may need a little extra waterings. In the winter months let the soil dry completely between waterings. To harvest: cut off the outer leaves first. New leaves grow in the center of the plant.
Chamomile - Chamaemelum nobile
Full sun to partial shade. Well drained soil. Keep the soil evenly moist for best growth. To harvest: harvest the flowers when the petals begin to turn back on the disk. Dry the flowers on screens in a shady, airy place.
Propagation List For Common Herbs
Anise - Pimpinella anisum
Culture: Thrives in full sun, prefers well drained soil but can tolerate dry soil. Protect from strong winds and keep weed free.
To harvest: Snip outer leaves as needed.
Propagation - Seeds: Cut the whole seed heads after they have ripened but before they break open.
Alpine Strawberry - Divide runners in the spring
Basil - Ocimum basilicum
Culture: Full sun, rich moist well drained soil. Pinch off stem tips to promote leaf production.
To harvest: snip off stem tips or leaves as needed.
Propagation - Plant seeds in spring- or cuttings.
Bay - Laurus noblis
Culture: Full sun but can tolerate light shade. Moderate rich well drained soil.
To harvest: pinch off the dark green leaves as needed.
Propagation - Seeds or Cuttings in autumn. Take a cutting and remove all but the top 2 -3 leaves, dip stems in rooting hormone and plant them in damp vermiculite. Cover both pot and plant in a plastic bag and keep it in a warm, shady spot until cuttings root.
Bergamont - Monarda didyma
Seeds or division.
Borage - Borago officinalis
Seed or division.
Propagation List For Common Herbs
Chives -Allium schoenoprasum
Sow seeds, divide bulblets in winter-spring
Coriander- Coriandrum sativum
Sow seeds spring-summer
Dill - Anethum graveolens
Sow seeds spring-summer, in a greenhouse or warm room.
Fennel - Foeniculum vulgare
Sow seeds or divide offsets, spring-summer, keep warm.
Lavender - Lavandula spp
Cuttings in Autumn, Sow seeds in spring
Majoram - Origanum majorana
Divide roots in spring-summer, Cuttings in Autumn
Mint - Mentha spp
Divide roots in late winter, spring. Cuttings in summer.
Parsley - Petroselinum spp
Sow seeds any time of year.
Rosemary - Rosmarinus officinalis
Cuttings in spring, summer,autumn
Savory - Satureja spp
Sow seeds in spring
Sage - Salvia officinalis
Divide roots in spring, Cuttings in summer.
Sorrel - Rumex acetosa
Divide roots in spring, Sow seeds in summer.
Thyme - Thymus
Divide roots, Cuttings or sow seeds in late winter, spring, summer and autumn.
Woodruff - Asperula odorata
Divide roots in summer.
Did you know that half the students in America are performing at “below average” levels?
Studies show that on a global level, approximately 48.2% of the population (with a 3% margin of error) has an income that is below the median income.
Although politicians have proposed various solutions to these problems, statisticians have expressed skepticism toward the proposed solutions.
President Obama has declared these as priority items for his administration that must be corrected, regardless of the cost.
Simply Delicious! - BY TANYA PAULSEN
Avocado Feta Spread
Category: spread, dip
Yield: 2
Ingredients:
-1 ripe avocado
-1/2 cup crumbled feta cheese
-1 tbsp Udo’s oil
-2 tbsp salad dressing (Newman’s Own or other)
-2 tbsp sunflower seeds (optional)
Instructions:
Mash avocado and mix in other ingredients. Serve on a bed of lettuce or enjoy on rye bread or crackers.
Creamy Almond Cookies
Loads of protein and fibre with an intense creamy flavour.
Category: cookies
Yield: 12
Ingredients:
-1/2 cup soft butter
-1 cup spelt flour
-1/2 cup ground almonds
-1 tsp vanilla extract
-1/4 cup honey
-1/2 cup ground flaxseed
Instructions:
Preheat oven to 350F. Combine all ingredients in a large mixing bowl
and mix well. Using a small spoon to measure out the dough, form into balls. Place the balls on an un-greased cookie sheet and flatten with a fork. Bake cookies for 10-12 minutes or until brown around the edges.
Both recipes by Tanya Paulsen, author of the Truth About Nutrition e-book found on www.BodyWealth.Net
The original page can be found on-line at http://www.pioneerthinking.com/aicr_grainbread.html
Whole-Wheat Bread with Herbs - Makes one 9-inch loaf, approx. 14 slices.
* Canola oil spray
* 3 1/2 cup whole wheat flour, preferably stone-ground
* 1/2 cup unbleached bread flour
* 2 tsp. salt
* 1 Tbsp. unsulphured molasses
* 2 cup lukewarm water (100-115 º F.)
* 2 packages dry active yeast
* 3/4 cup chopped walnuts (optional)
* 1 Tbsp. dried basil
* 1 tsp. dried oregano
* 2 tsp. dried thyme
Lightly spray 9 x 5x 3 inch bread pan. Set pan aside. Set a rack in the center of oven.
In large bowl, combine whole wheat and bread flour with salt. Set bowl in warm oven - if a gas stove, use only the warmth of the pilot light. If an electric oven, use lowest possible setting to warm the flour and bowl.
In small bowl, mix molasses into 1/2 cup of the water. Sprinkle yeast over liquid. Set aside until yeast is dissolved and foamy, about 10 minutes.
Remove warmed bowl of flour from oven. Preheat oven to 450 º F.
Stir in walnuts, basil, oregano, and thyme into warm flour. Pour yeast mixture and remaining 1 1/2 cups water into flour. Using wooden spoon, mix until sticky dough forms. Mixture will seem dry at first, but gets wetter as you stir. It will partially pull away from sides of bowl but remain sticky and too soft to knead. Turn dough into prepared pan. Cover pan with a dish towel. Set it in a warm, draft-free place until dough doubles in volume, 10-15 minutes, and is slightly below edge of pan.
Bake 10 minutes. Reduce heat to 425 º F. Bake 20 minutes, until loaf sounds hollow when tapped in center of the top and bottom. Crust will be dark brown and hard. If the loaf is very dark but still moist in center, turn off oven. Remove bread from pan, and let it sit in oven for 5 minutes. Cool bread on a rack. Cool it completely before slicing.
Per serving: 119 calories, <1 g. total fat (<1 g. saturated fat), 26 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 334 mg. sodium.
http://www.pioneerthinking.com/cgi-bin/cookbook.cgi?display:959008273-21383.txt
Creole Tomato Bread
oil - 3 Tsp
egg - 1 each
flour - 1 Pint + 3/4 Cup
yeast - 1 PKG
paprika - 1 Tsp
molasses - 2 Tsp
wheat germ - 1 Oz
baking soda - 1/8 Tsp
garlic salt - 1-1/4 Tsp
tomato soup - 1/2 CAN
celery - 2 Oz
chili powder - 1 Tsp
tomato juice - 5 Oz + 2 Tsp
mushroom - 4 Oz
cayenne pepper - 1/8 Tsp
pimientos - 1 Oz
dried onion flakes - 3 Tsp
red bell pepper - 2 Oz
Dissolve 1 PKG yeast in 2/3 CUP warm tomato juice; set aside.
In a bowl, combine 2-3/4 CUPS flour, 2 TBL wheat germ, 1-1/4 TSP garlic salt, 1 TSP chili powder, 1 TSP paprika, 1/8 TSP baking soda, 1/8 TSP cayenne pepper, 1/4 CUP finely chopped celery, 1/4 CUP finely chopped red bell pepper, 2 TBL chopped pimientos, 1 TBL dried onion flakes, 1/2 CAN tomato soup (undiluted), 1 egg, 1 TBL oil, and 2 TSP molasses.
Add the yeast mixture and knead until smooth and satiny, about 10 minutes.
Knead in 1/2 CUP sliced mushrooms. Allow to rise, covered, in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
Bake at 350 for 20 to 30 minutes, or until golden brown.
Serves 1
Copyright 1999 - 2003 Pioneer Thinking. All Rights Reserved.
The original page can be found on-line at http://www.pioneerthinking.com/aicr_gf_walnutfig.html
Walnut and Fig Zucchini Bread - Makes 12 servings.
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1/4 cup plain low fat yogurt, divided
* 2/3 cup dried figs, coarsely chopped
* 1/2 cup walnuts, coarsely chopped
* Nonstick cooking spray
* 1 cup sugar
* 1/2 cup orange juice
* 2 cups zucchini, grated
* 1 1/2 cups whole-wheat flour
* 1 1/2 cup all-purpose flour
* 1/2 tsp. cinnamon
* 1/8 tsp ground cloves
Preheat oven to 350 degrees.
Coat 9x5-inch loaf pan with cooking spray. Set aside. Combine sugar and orange juice. Stir in zucchini. Set aside.
Combine flours, cinnamon, cloves, baking powder, baking soda and salt in medium mixing bowl.
Stir half of flour mixture into zucchini mixture and stir in half of yogurt. Repeat with remaining flour and yogurt. Stir until blended. Fold in figs and walnuts. Pour batter into prepared pan.
Bake 1 hour to 1 hour 15 minutes or until wooden toothpick inserted in center of loaf comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely on wire rack. For maximum flavor, wrap bread in plastic and store overnight before serving.
Per serving: 210 calories, 3.5 g total fat (0 g saturated fat), 44 g carbohydrate, 5 g protein, 4 g dietary fiber, 55 mg sodium.
http://www.pioneerthinking.com/cgi-bin/cookbook.cgi?display:959007708-20813.txt
Chocolate Nut Date Bread
2 cups sifted all purpose flour
1 teaspoon baking soda
1 cup pitted dates
1 cup boiling water
2 (1 ounce) squares unsweetened chocolate pieces
1/2 cup walnuts
1/4 cup shortening
1 egg
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
In a large mixing bowl sift together flour and baking soda, set aside. Place dates in blender then pour boiling water over them, let cool to lukewarm.
Add chocolate, walnuts, shortening, egg, sugar, vanilla, and salt. Blend until well mixed.
Pour date mixture over dry ingredients. Stir until its moisten. Turn into greased and floured loaf pan.
Bake at 350 degrees F. for 1 hour. Cool 10 minutes, remove from pan. Makes 1 loaf.
Copyright 1999 - 2003 Pioneer Thinking. All Rights Reserved.
President Obama has declared these as priority items for his administration that must be corrected, regardless of the cost.<<<
Sure he will and first of all, he will cancel home schooling and get them all in one room, so the brainwashing can be done.
I think many of us would be shocked, if they knew how little the person with a couple of diplomas really knows.
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/poultry/chcik_loaf.html
Aunt Margaret’s Old-Fashioned Chicken Loaf
From Shari’s collection of old-fashioned recipes, this is more than 100 years old.
+ One large stewing hen
+ Chopped onion
+ Chopped celery
+ 1 small loaf stale bread, cubed
+ 1/2 teaspoon sage
+ Salt
+ 1/2 tsp pepper
+ 1/2 cup melted butter
+ 3/4 cup flour
+ 6 eggs, beaten
Method
Place chicken in kettle; add 1 1/2 to 2 quarts water and chopped onion and chopped celery, as desired, for flavor. Cook until tender.
Lift from broth; reserve broth. Remove bones from chicken; cut in pieces. Combine bread cubes, sage and 1/4 teaspoon salt, pepper and 2 tablespoons chopped onion and 2 tablespoons chopped celery in mixing bowl. Add as much reserved broth as needed for desired moistness.
Spread in oiled 10x15 inch baking pan; cover with chicken. Combine butter and flour in large saucepan; stir until smooth. Stir in 4 cups hot reserved chicken broth; add 1 teaspoon salt. cook over medium heat until custard is thick and smooth, stirring constantly.
Stir part of the hot custard into beaten eggs; stir egg mixture into hot custard. Mix well. Pour over chicken. Bake in preheated 350F oven for 45 to 50 minutes or until heated through and custard is set. Cut in wedges to serve. Slice cold chicken loaf thin to serve, if desired.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/drinks_wine/old_mull_cider.html
Old-Fashioned Mulled Cider Punch
This is from Shari’s collection of old recipes. Beyond traditional, this recipe is over 235 years old.
# 4 quarts cider
# 2 2/3 cup packed brown sugar
# 4 cups white sugar
# 1 teaspoon salt
# 24 whole cloves
# 24 whole allspice
# 16 sticks cinnamon
# 8 quarts orange juice
# 8 quarts lemon juice
Method
Combine cider, sugars, salt and spices in kettle; place over low heat. Bring to boiling point; simmer for 5 minutes. Strain. Add orange juice and lemon juice; mix well. Serve in heated bowl; garnish with orange and lemon slices.
Makes 4 gallons.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/raisin_oran.html
Old-Fashioned Raisin and Orange Cake
From Shari’s collection of old-fashioned recipes, this is about 135 years old
o 1 cup sugar
o 1/2 cup lard
o 2 eggs, beaten
o 1 orange, ground
o 1 cup raisins
o 1 teaspoon soda
o 1 cup sour milk
o 2 cups flour
o 1/4 teaspoon salt
o Chopped nuts to taste (optional)
o Juice of 1 orange
o 1 cup powdered sugar
Method
Mix sugar and lard; beat until creamy. Add eggs, ground orange and raisins. Mix soda in sour milk; sift flour and salt. Add milk and flour alternately to sugar mixture, beating well after each addition. Stir in nuts.
Place in loaf pan. Bake at 350F until cake tests done.
Combine orange juice and powdered sugar. Pour over slightly warm cake.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/straw_tapio.html
Old-Fashioned Strawberry Tapioca
The old is new again: from Shari’s collection of old cookbooks - great when money is tight.
* 2- 10 oz packages frozen sliced strawberries, thawed
* ¼ cup quick-cooking tapioca
* ¼ teaspoon salt
* 2 tablespoons lemon juice
* 1/3 cup heavy or whipping cream
Method
About 3 hours before serving: Drain berries, reserving liquid. To liquid, add enough water to make 2 cups. In medium saucepan over medium heat, heat liquid with tapioca and salt, stirring constantly, until mixture boils. Remove from heat; cool, stirring occasionally. When cold, stir in berries and lemon juice. Cover and refrigerate.
To Serve: In small bowl, with mixer at medium speed, beat cream until stiff peaks form; with rubber spatula, gently fold into strawberry mixture. Spoon into dessert dishes.
Makes 6 to 8 servings.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/patriotic.html
Patriotic Cake
From Shari’s collection of old-fashioned recipes, this is over 230 years old
o 1 pound bread dough
o 2 cups packed brown sugar
o 1 cup butter
o 3 eggs
o 2 tablespoons cream
o 1 teaspoon cloves
o 1 teaspoon nutmeg
o 1 teaspoon soda
o 1 tablespoon water
o 1/2 pound dried currants, washed and drained
o 1/2 pound seeded raisins, washed and drained
Method
Let dough rise; add brown sugar, butter, eggs, cream, cloves and nutmeg. Mix well.
Dissolve soda in water; mix into dough. Add currants and raisins; mix well.
Turn into greased pan. Let rise for 20 minutes. Bake in preheated 325 F oven for 1 hour or until cake tests done.
Cool. Ice as desired and garnish with candied cherries.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/pork_cake.html
Old-Fashioned Pork Cake
From Shari’s collection of old-fashioned recipes, this easy recipe is over 160 years old, and shows no fear of pork fat.
o 1 pound all fat salt pork
o 1 pint boiling water
o 4 cups sugar
o 1 teaspoon nutmeg
o 1 teaspoon cloves
o 1 teaspoon cinnamon
o 1 teaspoon soda
o 1 egg, well beaten
o 1/2 cup molasses
o 6 cups flour
o 1 pound raisins
Method
Put pork through food grinder; pour boiling water over pork. Let stand until lukewarm. Stir in sugar, spices, soda, egg and molasses.
Sift flour before measuring. Add flour and raisins to pork mixture, stirring until well blended.
Pour into well greased loaf pans. Bake in preheated 300F oven for 2 hours or until done. This cake may be eaten as soon as baked and cooled and is especially good for outdoor meals and picnics.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/Ond_egg.html
Aunt Kate’s Old-Fashioned One Egg Cake
From Shari’s collection of old-fashioned recipes, this easy recipe is about 130 years old.
o 1 2/3 cup flour
o 1 cup sugar
o 2 teaspoons cream of tartar
o 1 teaspoon soda
o Pinch of salt
o 1 egg yolk
o 3 tablespoons butter
o 2/3 cup milk
o 1 teaspoon vanilla
Method
Combine flour, sugar, cream of tartar, soda and salt; sift 3 times. Combine egg yolk and butter; beat until creamy. Add milk, blending well.
Add flour mixture; beat until smooth. Blend in vanilla. Spread in greased cake pan.
Bake in preheated 350F oven until cake tests done. Ice with favorite egg white frosting, if desired
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/bicentennial.html
Old-Fashioned Bicentennial Cake
This recipe is from a 1909 cookbook. From Shari’s collection of old-fashioned recipes.
Red Layer
o 1 cup sugar
o 1/2 cup butter
o 1/2 cup milk
o 4 egg whites, stiffly beaten
o 2 cups flour
o 1 teaspoon cream of tartar
o 1/2 teaspoon soda
o Red food coloring
White Layer
o 1 cup sugar
o 1/2 cup butter
o 1/2 cup milk
o 4 egg whites, stiffly beaten
o 1/2 cup cornstarch
o 1 cups flour
o 1 teaspoon cream of tartar
o 1/2 teaspoon soda
o Lemon extract to taste
Method
Preheat oven to 350°F.
Red Layer: Cream sugar and butter until light. Blend in milk. Fold in egg whites. Sift flour, cream of tartar and soda together. Add to egg mixture gradually, mixing well after each addition. Blend in enough food coloring to color red. Grease and flour bottom of 9 inch cake pan. Spread batter in pan
White Layer: Cream sugar and butter until light. Blend in milk. Fold in egg whites. Combine cornstarch, flour, cream of tartar and soda; sift. Add to egg white mixture, mixing until well blended. Stir in lemon extract. Grease and flour bottom of 9 inch cake pan. Spread batter in pan.
Blue Layer: Repeat ingredients and method for Red Layer, substituting blue food coloring for red. Bake all layers in preheated 350°F oven until cake tests done. Frost between layers, top and sides with favorite white icing. Decorate as desired. This may be bake in sheet pans or bundt pans, in stripes, layers or marbleized.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/congress_cake.html
Old-Fashioned Congress Cake
From Shari’s collection of old-fashioned recipes, this is over 130 years old.
+ 2 cups diced green apples
+ 1 cup molasses
+ 1 cup sugar
+ 1 egg, lightly beaten
+ 3/4 cup shortening
+ 1 teaspoon cinnamon
+ 1 cup sour milk
+ 1 1/2 teaspoons soda
+ 2 1/2 cups flour
Method
Preheat oven to 350°F.
Cook apples in molasses until thick; cool.
Add remaining ingredients; mix well. Spread in 9 inch square pan. Bake in preheated 350°F oven for 30 to 35 minutes or until cake tests done.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/desserts/fudge_new_deal.html
New Deal Fudge
From Shari’s collection of old-fashioned recipes. This recipe, despite its name, dates back much further and is over 180 years old.
# 2 cups sugar
# 2/3 cup milk
# 5 teaspoons cocoa
# 1 teaspoon vinegar
# 1 egg, beaten
# 2 tablespoons butter
# 1 teaspoon vanilla
Method
Combine all ingredients except vanilla; cook to softball stage. Add vanilla; beat until candy loses gloss. Spread in buttered square pan. Let cool.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/ger_pot_panck.html
Old-Fashioned German Potato Pancakes
From Shari’s collection of old-fashioned recipes, this is over 100 years old.
+ 4 cups grated potatoes
+ 1 medium onion
+ 1/4 cup flour
+ 2 teaspoons salt
+ Dash of pepper (optional)
+ 3 large eggs, well beaten
Method
Pare and grate potatoes and onion together. Add flour, salt, pepper and eggs; mix well.
Drop batter by tablespoonfuls onto well greased medium hot griddle, spreading batter thin. Bake on each side until light brown and slightly crisp. Stir batter in bowl to keep well mixed.
Pancakes may be placed on a baking sheet and kept warm in oven. Serve with butter and brown sugar or syrup. May be served as side dish with bacon or ham and applesauce.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/cab_rolls_sauer.html
Old-Fashioned Cabbage Rolls with Sauerkraut
From Shari’s collection of old-fashioned recipes, this easy recipe is about 100 years old.
+ 1 1/2 pounds ground beef
+ 1 small onion, cut fine
+ 1 1/4 cup cooked rice
+ 1 egg, beaten
+ Salt and pepper to taste
+ 1 head cabbage
+ 1 small can sauerkraut
+ 1 medium can tomatoes
+ 1 small can tomato puree
Method
Combine beef, onion, rice, egg, salt and pepper.
Steam cabbage leaves in pan of boiling water for 5 minutes.
Form beef mixture into balls; wrap each ball in a cabbage leaf. Place layer of rolls in Dutch oven; cover with sauerkraut. Add half of tomatoes and puree. Make another layer of rolls; add remaining tomatoes and puree. Cover and cook for 45 minutes to 1 hour.
Makes 6 servings.
Contributor: shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/vegetables/corn_souffle.html
Old-Fashioned Corn Souffle old.
+ 1 tablespoon melted butter
+ 4 egg yolks, well beaten
+ 2 cups cream style corn
+ 1 tablespoon sugar
+ 3 tablespoons flour
+ 1 teaspoon salt
+ 1/8 teaspoon pepper
+ 1 1/2 cups light cream
Method
Mix butter and egg yolks in bowl. Add corn; mix well.
Mix sugar, flour, salt and pepper in bowl. Add cream; beat until smooth.
Stir in corn mixture; place in greased casserole. Place in pan of hot water. Bake in preheated 325°F oven for 1 hour to 1 hour 30 minutes or until firm.
Makes 6 servings.
Contributor: shari dewey
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/sicilian/sic_orange_gis.html
Sicilian Blood Orange Salad
From Gisella’s Italian kitchen.
* 3 blood oranges
* 1 garlic clove finally chopped
* 1 teaspoon fennel seeds with fresh fennel fronds to garnish
* 1 tablespoon extra virgin olive oil
* 1 tablespoon red vinegar
* 8 to 10 green or black olives
* Freshly milled black pepper to taste
Method
Peel the oranges and cut in round slices. Arrange in a serving platter. Sprinkle with minced garlic, fennel seeds and black pepper tot taste. Drizzle with the olive oil and vinegar, and garnish with olives and fennel fronds . Could be serve as salad to clean the palate after the main course.
Serve: 8 to 10
Contributor: gianna garofalo for gisella isidori
more appetizer recipes
more Sicilian recipes
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/GIS_Italian/bl_oliv_dress.html
Cured and Dressed Italian Black Olives
From Gisella’s Italian kitchen. Long live Italy!
* ½ pound black cured olives
* 1 garlic clove finely chopped
* The zest of ½ lemon very finely chopped
* The zest of ½ orange very finely chopped
* 1 tablespoon fennel seeds
* 2 tablespoons extra virgin olive oil
Method
Nothing could be simpler than this or more tasty for a great buffet spread at a cocktail party, Super Bowl party, any time party.
Don’t grate the lemon and orange - you want a little of its taste. But be sure to chop finely.
Mix all ingredients together. Return to container and refrigerate for 3 days to a week to fully blend flavors. Mix the lives from time to time.
Contributor: gianna garofalo for gisella isidori
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/GIS_Italian/zabaione_GIS.html
Zabaione
Another of Gisella’s delicious Italian recipes.
# 8 large egg yolks
# 4 tablespoons sugar
# ½ cup of marsala, moscato or passito wine
Method
Fill the bottom of a double boiler with 1/1/2 inches of water. Heat the water until it simmers.
Combine the egg yolks, sugar in the top of the double boiler. Blend the mixture with a wire whisk and place it over the simmering water.
Beat the egg yolk mixture constantly. As the sugar dissolves, the mixture will become runny, it will thicken to the consistency of heavy cream, This should take no longer then 5 minutes.
Add the wine. Continue to beat until the zabaione becomes thick and fluffy with a consistency of lightly whipped cream, This will take another 5 minutes
Rest the zabaione for 10 minutes or just until tepid stirring occasionally. When lightly cooled, pour into small dessert bowls or glasses and serve.
Contributor: gianna garofalo for gisella isidori
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/GIS_Italian/choc_salami.html
Chocolate Salami
One of Gisella’s own creations, another delicious Italian recipe.
# ½ cup raisins
# 8 ounces semi sweet chocolate finely chopped
# 2 ounces butter
# 1/3 cup sugar
# ½ cup toasted almonds coarsely chopped
# 6 ounces petit beurre-type biscuits, coarsely chopped
# 2 egg yolks
Method
Place the raisins in a small bowl and cover with warm water. Let them sit for least 20 minutes to plump.
Meanwhile, place chocolate and butter in a bowl over a pot of simmering water (or a double boiler). Make sure the water does not touch the bottom of the bowl and that the water does not boil. It should only be at a very low simmer. When the chocolate has melted, add the sugar, almonds, biscuits and drained raisins and combine. Remove the bowl from above the water and then carefully stir in the egg yolks. Let the mixture cool completely.
When cool enough to handle, shape the chocolate into a salami and wrap well in plastic. Refrigerate until firm. This may take several hours. To serve slice the salami into rounds and serve with a dollop of whipped cream on the side.
Contributor: gianna garofalo for gisella isidori
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/GIS_Italian/cake_olive_oil.html
Dolce dell’olivio (Cake with Olive oil and Yogurt)
From Gisella’s inspired Italian recipes.
o ¼ lb. low fat plain yogurt (approx. ½ cup)
o 3 eggs
o ¾ cup sugar
o ½ cup extra virgin olive oil
o 1 cup 00 flour or pastry flour
o 1 packet cake yeast
o Powdered sugar
Method
Preheat oven to 375°F.
Whisk eggs and sugar for 5 minutes. Add oil, yogurt, flour and yeast. Grease an 8- 1/2 inch baking pan with butter and flour. Transfer cake mix into pan.
Bake in preheated oven for 50 minutes (DO NOT OPEN OVEN).
When baked, remove from pan and sprinkle top with powdered sugar.
Serves: 6 - 8
Contributor: gianna garofalo for gisella isidori
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