Is Recession Preparing a New Breed of Survivalist? [Survival Today

http://web.archive.org/web/20000116212252/www.mrssurvival.com/sefer/sefer.cgi?display:927543055-17497.txt

Getting your new Dutch Oven ready to use.

Home Main Submit Contents Recipes

A good Dutch oven is a wonderful thing, but it needs some preparation before you can start cooking with it.

First, you MUST make sure that your lid seals airtight with the pot of the oven.
To do this, go to the automotive store and buy a small tube of 600grit valve grinding compound.
Place a thin bead of Valve grinding compound around the rim of the lid, then put the lid on the pot. Spin the lid on the pot a few times. Depending on how good the original fit was, you might only need to turn the lid 5 or 10 times, sometimes as much as 25 to 30 revolutions are in order.
Next, Clean ALL of the compound off the lid and pot, Use hot soapy water and scrub the daylights out of it. (Valve grinding compound won’t kill you, but it can ruin the taste of anything you put in the pot, so scrub well!)
Note, Fit the lid BEFORE you season the D.O. Otherwise, you’re going to scrub all the seasoning off the rim of the pot.

Next,
Seasoning Your Dutch Oven.
There are a lot of hard and difficult ways to season your Dutch Oven and I don’t use any of them! LOL
The easiest way to do it, is to use it on your stove top and deep fry something in it every day for a week! (Wonder if DW/DH would mind Fried chicken every night for a week?)
At the end of the week, you will have a good start on the seasoning and you can begin cooking all the great stews, bisquits and other goodies that the Dutch Oven is so great for!
Good Luck!

Home Main Submit Contents Recipes

http://web.archive.org/web/20000116202241/www.mrssurvival.com/sefer/sefer.cgi?display:934414565-26081.txt

Hmmmmm good!!

Camp Cobbler Delight

1 can sliced peaches, large
1 can fruit cocktail, large
1 can crushed pineapple, small
1/2 cup instant tapioca
1/4 lb margarine or butter
1 cup brown sugar
1 pkg cake mix

In 12-inch foil-lined Dutch Oven, combine fruit and tapioca. Sprinkle
cake mix evenly over top of fruit. Sprinkle brown sugar over cake
mix. Dab butter all over top of brown sugar.

Place lid on oven. Bake 45 minutes to 1 hour. Use 6 to 8 coals on
the bottom and 14 to 16 on the top. Cake is done when top is brown
and cake has absorbed juices and is no longer dry.

submitted by edensong

http://web.archive.org/web/20000116225658/www.mrssurvival.com/sefer/sefer.cgi?display:936073059-12402.txt

Shephard’s Bread

Home Main Submit Contents Recipes

2 pks of active dry yeast
3 c. water
1/3 c sugar
2 tsp. salt
1/2 c melted and cooled butter
8 1/2 c all purpose flour (or more as needed)

mix yeast, water and suger in large bowl and let yeast soften. Add salt, butter and flour. With hands mix and kneed to expell bubbles; shape into smooth ball and let rise an hour.
Line bottom of 5 qt dutch oven with foil shape to fit oven bottom. Oil foil, sides and lid.
Place dough smooth side up in oven with lid on. Let rise in warm place until dough just starts to push against top = 30/40 min. WATCH CLOSELY
Bake covered with lid 375F for 12 min. and uncover. Bake until bread is a golden brown 30/35 min Longer.
Release bread by slipping knife gently between oven and loaf. Place on rack to cool (peel foil off) at least 45 min.
Makes approx 1 four and a half pound loaf

Brickette coal chart formula as reccomended by Lodge Dutch Ovens:
3 UP, 3 DOWN = 325
Maca Ovens reccommend
6 UP, 3 DOWN = 325
Misc. measure (the feely-touchy temp)
hold hand/wrist over cooking surface/area and start a slow count of ‘one thousand one, one thousand two, one thousand three, ...” until temp in very uncomfortable (like you can’t hold it there any more, LOL).
Acount from 6 to 8 means about 250-300F a 4-5 is about 350-400, a 2-3 count could be as high as 450 and a one count (or less };) )is higher than 500F

Home Main Submit Contents Recipes

http://web.archive.org/web/20000306163059/www.mrssurvival.com/sefer/sefer.cgi?display:937337801-17794.txt

Linda G’s Yummy Mexican Meat Mix

Home Main Submit Contents Recipes

5lb beef roast
1 lg onion chopped
1 4oz can green chiles
2 7oz cans green-chile salsa
1/4 teas garlic powder
2 Tbls flour
4 teas salt
1 teas ground cumin
Place roast in dutch oven or slow cooker and roast until well done. Shred meat and set aside reserving juice.
Spray a large skillet with vegetable cooking spray. Saute onions and green chiles 1 minute. Add salsa, garlic, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Serve with flour tortillas for real yummy burritos.

http://web.archive.org/web/20000308012658/www.mrssurvival.com/sefer/sefer.cgi?display:937757668-12341.txt

Chicken Spread for Sandwiches

Home Main Submit Contents Recipes

Submitted by Kate

8 lbs. cut-up chicken
1 bunch celery
2 onions
1 carrot
4 peppercorns
1 bay leaf
Salt
1/4 c. mustard
1 tbsp. grated onions
1 tbsp. vinegar
Pepper to taste

Combine the chicken, water to cover, celery, onions, carrot, peppercorns, bay leaf and 2
teaspoons salt in a large kettle and bring to a boil. Cover and reduce heat, then simmer for
about two hours or until chicken is tender.

Remove the vegetables, then cool and chill the chicken and broth.

Skim off the fat, then reserve 1 cup broth.

Remove and discard the skin and bones from the chicken, then grind the meat. Combine
ground chicken, reserved broth and remaining ingredients.
Pack into hot half-pint jars, leaving 1-inch head space. Place the caps on jars. Process in a
pressure canner for 1 hour at 10 lbs. pressure.

http://web.archive.org/web/20000309232338/www.mrssurvival.com/sefer/sefer.cgi?display:938205530-566.txt

Sally’s Swiss Steak

Home Main Submit Contents Recipes

can use,venison,slk,or beef
1 quart tomatoes
2 Tab. 57 sauce
1 tsp.celery salt or 1 finely chopped stalk of celery
1/2 onion chopped
1 tsp.galic salt or 1-2 cloves(depends on how much you like garlic
finely chopped
combine these & heat til boiling then add:
2 pounds your choise of meat
simmer 2 to 3 hrs.
really good if you have a tough cut of meat,wont be when this is done

Grandma Sue’s Mock Ham Salad Sandwich Spread

Home Main Submit Contents Recipes

2 1/2 pound chunk bologna
1 small onion
10 hard cooked eggs (peeled)
1 medium jar sweet pickles or relish
1 pint Miracle Whip
Sugar to taste

Grind bologna, pickles & onion. Mix well with the
remaining ingredients. Chill and spread on buns or
bread slices.

Grandma Sue
Madison County, Indiana

Hay Ham

Home Main Submit Contents Recipes

I have used this recipe several times and got rave revues.
Island Lady
It is called: HAY HAM

1 6 to 7 lb Smoked Ham
About 1/2 lb Good hay ( I like Alfalfa)
1 Sprig of Thyme
2 bay leaves
6 whole cloves
10 juniper berries

Soak the ham overnight in cold water to cover. The following day, put half the hay in a
large pot, add the ham and seasoning, put remaining hay on top, cover completely with
cold water. Put the lid on slightly askew.

Place the pot on low heat and bring to simmering do not let boil. Poach the ham for 15
minutes for each pound. When the ham is cooked, may be served hot or cold.

Home Main Submit Contents Recipes

http://web.archive.org/web/20000708104837/mrssurvival.com/sefer/sefer.cgi?display:941936133-3852.txt

Carrot and Cashew Nut Loaf

Home Main Submit Contents Recipes

CARROT AND CASHEW NUT ROAST

1 medium-sized onion, chopped fine
1-2 cloves garlic, minced
1 tbsp. oil
2 cups carrots, cooked and mashed
2 cups cashew nuts, ground
1 cup breadcrumbs
1 tbsp. light tahini (sesame paste)
1 1/2 tsp. caraway seeds
1 tsp. yeast extract
juice of 1/2 lemon
1/3 - 1/2 cup stock from carrots
salt and pepper

1. Fry the onion and garlic in the oil until soft.
2. Mix together with all the other ingredients and season to taste.
3. Place the mixture in a greased loaf pan.
4. Cover with foil and bake at 350 F for 1 hour.
5. Remove the foil and bake for a further 10 minutes.
6. Leave to stand in the baking pan for at least 10 minutes before turning out.

*If you can’t find tahini..used 1 tbsp. other nut butter (peanut butter would be fine).
*Omit the caraway seeds if you don’t care for them...can substitute sesame seeds or use
no seeds at all.
*If you don’t have yeast extract substitute 1 tsp. miso or marmite or omit add a vegetable
cube (dissolved in your leftover carrot stock) to the mixture.

Freezing: This loaf can be frozen before it has been cooked or after. If you want to freeze
it before cooking stop at the end of step 3. When required, remove from the freezer and
thaw overnight in the refrigerator then continue from step 4.

Serving Idea: Serve hot with mashed or roast potatoes and a green vegetable, or cold
with a mixed green salad. Slices of cold cashew roast make a great sandwich filling as
well.

http://web.archive.org/web/20000712020612/mrssurvival.com/sefer/sefer.cgi?display:943025205-17667.txt

Raving Ribs

Home Main Submit Contents Recipes

“Country-Style” Pork Ribs (with bone) - about 4 pounds
8 cups fresh water
2 1/2 level teaspoons salt
1/4 level teaspoon ground cloves
1/8 level teaspoon black pepper
3/4 level teaspoon saltpeter (buy it at the drugstore)

1 cup cold water
1 pint good barbeque sauce (your choice)

Mix the water and the spices/chemicals together and place the ribs into the solution. Cover the meat with the liquid and keep them submerged. Let this sit in a cool place overnight or at least 12 hours. If you have more ribs than this recipe calls for, make more water/spice/chem solution. The proportions are fairly important.

The next day, remove the meat from the solution (and discard the solution). Place the ribs fat up, if any, in a roaster or 9x13 pan and add 1 cup fresh cold water to the pan. Cover with tight-fitting lid or foil and roast in a 300 degree oven for three hours.

Open the pan and pour off the drippings/grease. Cover the ribs on one side with any good barbeque sauce that you like (I prefer a Kansas City type, sweet and smoky). Bake the ribs another half hour at 300 degrees. Turn the ribs over and put on more sauce and bake 30 minutes more.

These are always tender if you put the meat directly into the roating pan. The way I was taught was to put the ribs onto a rack in the pan, but unless the piggy was really fat, they were too chewy and dry.

http://web.archive.org/web/20000311112320/mrssurvival.com/sefer/sefer.cgi?Meat:and:Meat:substitutes

DoubleOught’s Jerky Recipe

1 1/2 cups soy sauce.
1/2 cup water
2/3 cup Worcestershire sauce
1 tsp garlic powder
1 tsp ground ginger
1 tsp onion powder (not onion salt)
1 tblsp Liquid Smoke
1 tsp salt (optional, soy sauce is salty enough for me)
1 tsp black pepper (optional)

This is enough marinade for about 4 or 5 lbs. of meat. Marinate for at least 4 hrs. to overnight in
the “coolerator”. I marinate in a Tupperware type container with a tight sealing lid. This allows
me to shake the contents a few times during the process.

BRAISED MUSKRAT - Serves 4

1 Muskrat 1 8oz. Can tomato sauce
½ Cup flour 1 Onion sliced
1 tsp. Salt 3 tbs. Cooking oil
½ tsp. Pepper 1/4 Cup water

1. Skin and clean muskrat, remove fat, scent glands and the white tissue inside each leg.

2. Soak overnight in a solution of 1 tablespoon salt to 1 quart water, enough to cover muskrat.

3. Place flour, salt and pepper in paper bag. Drain the muskrat and cut into pieces. Place pieces of meat in the bag and shake well.

4. Cook onion until golden in the oil. Push onions to side of pan, and brown muskrat on both sides. Cover with the onions.

5. Mix tomato sauce and water, pour over meat and onions. Cover tightly and bring to boil. Lower heat immediately and simmer gently 1 ½ hours or until tender.

*** The living and feeding habits of a muskrat are as clean as any animal or fowl you have served on your table. The meat is very palatable.

Porcupine with Garlic Gravey

4 Porcupine legs, skinned
1/2 Cup flour
1/4 Cup butter (or any fat)
1 Tsp. salt
1/2 Tsp. pepper
2 Cloves garlic, minced
1/4 Cup chopped onion
1 Tbs. stock
Water as needed

1. Trim all the fat from the porcupine legs. Soak in cold salted water for at least 6 hours. Drain.

2. Dredge in flour and add to melted butter in a skillet, and brown. Place meat in a Dutch Oven with tight cover.

3. Using drippings left in the skillet, make gravey with flour, enough water to make a runny paste, and stock. Pour over meat.

4. Add salt, pepper, garlic and onion. Cover and simmer slowly 2-2 1/2 hours. Serves 2-3.

Northern One.

Canadian Cat Stew

2 Lbs. cougar/lynx/bobcat/cat meat
4 Tablespoons fat
1 Onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 Teaspoon summer savory
1/4 Teaspoon oregano
4 potatoes, quartered
4 carrots, diced
1/2 Cup celery, chopped
2 Tablespoons flour
1/2 Cup cold water
1 Teaspoon worcestershire (or hot) sauce

1. Wash meat well, pat dry, and cut into 2” cubes.

2. Melt fat in heavy pot with a lid, add meat and cook until nicely browned.

3. Add onions and seasonings.

4. Cover with cold water, bring to a boil then reduce heat, place lid on the pot and simmer for 1+1/2 hours.

5. Add cut potatoes, carrots and celery and continue cooking for 1/2 hour or until meat and vegetables are tendeer.

6. Make a paste of the flour and water and add to the stew, stirring gently until thickened.

7. Just before serving, and the worcestershire (or hot) sauce. Serve hot. Yields 4 servings.

Northern One

Smoked Pineapple Deer Ribs

5-6 Lbs. deer loin backribs or spareribs
4 Tablespoons pickling salt
1 Tablespoon paprika
1 Tablespoon ground turmeric
1 8oz. can crushed pineapple
1/3 Cup brown sugar
3 Tablespoons prepared mustard
2 Tablespoons lemon juice

Dissolve the salt, paprika and turmeric in just enough water to cover the meat. Marinate the ribs for 2 hours in this solution. The smoker can be warmed up to 1/2 hour before the marinating time is up. After 2 hours, remove the ribs, drain and pat dry. They can then be placed on hooks in the smoker or laid on racks.

In a saucepan, combine the undrained pineapple, brown sugar, mustard and lemon juice. heat, and stir over medium heat until sugar is dissolved. Brush this mixture on the ribs at every wood fill-up (approximately 3/4 hour for large smokers). these ribs should cook from 3-4 hours and should be checked periodically. Any remaining sauce can be heated and served with the ribs at mealtime.

Serves six hungry appetites.

Northern One

ToFu Jerky

1/2 c soy sauce
1tbsp onion powder
1tsp powder garlic
1tbsp black pepper, course ground
1tsp honey
1lb tofu, extra firm
mix & marinate over-night
drain
dehydrate @ 200F 4-8 hrs until chewy dry

Plantation Ribs

cook ribs.roast thouraghally until done, drain fat and trim.
then ...
1/2 c sorgham
1/4 c prepared mustard
1/4 c vinegar
2 tbsp worsestershire
1 tsp tobasco
mix sauce and pour on meat
bake 350F till starts to thicken
turn down to 325F and baste another 10-15 mins.

Curried Eggs

1 tbsp butter
1 med sweet red/green peppers cut julienne
2 tbsp chopped cilatro or parsely
1 Curry Cheese Sauce as follows
a pich or two of cayenne pepper
1/4 tsp tumeric
salt to taste
8 lg hard boiled egs, sliced
Heat butter in small skillet until it foams. Add peppers and sautee tender.
Add herbs and sautee until just wilted.
Remove from heat.
Stir peppers, herbs and seasoning into sauce.
Gently fold in eggs.
Heat thoroughally through using a Low heat.
May serve 4; may be spooned over toast, noodles or veggies

Sauce
1 c firm packed grated mild white cheese
2 1/2 tbsp white four
1 1/2 c milk
2 tbsp butter
1/2 tsp salt
2 tsp curry powder

http://web.archive.org/web/20000119155647/mrssurvival.com/sefer/sefer.cgi?Misc.

Egg substitute

for each egg needed, place in blender or grinder
1 heaping tablespoon of whole flax seed
grind or blend until it’s a fine meal.

Then add 1/4 cup of cold water and blend 2-3 minutes until thickened and has the consistency of an egg. It can get too thick, then it changes what you use it in.

This can be used in place of eggs in any baking. I’ve used it in pancakes, cornbread, and in salmon patties. Plus it’s alot healthier than eggs!!

Skookum Salt Substitute

1 Tablespoon Granualted Onion
1+1/2 Teaspoon Dry Hot Mustard
1+1/2 Teaspoon Crushed Dry Basil
1/2 Teaspoon celery Seed
1/2 Teaspoon Chili Powder

Mix thoroughly, store in cool dry place. This is to be sprinkled on food AFTER COOKING- Excellent for sodium reduced diets.

Northern One

APPLE RINGS

2 tsp. Red food coloring
4 tbsp. Lemon juice
2 c. sugar
1 c. water
4 whole cloves
1 lb. Apples.

Combine the food coloring, lemon juice, sugar, water and cloves in a saucepan and bring
to a boil. Pare and core the apples, then cut them into rings. Drop the rings immediately
into the syrup to prevent discoloration. Cook, turning occasionally, over low heat until
the apples are transparent. Pack into half-pint jars and pour in boiling syrup. Adjust jar
lids and process at 212 degrees for 5 minutes in a water How to make Brown Surgar

Home Main Submit Contents Recipes

Ever run out of brown sugar? Well here’s a substitute you can make if ever the need arises.

Blend together 1/2 a cup of granulated sugar with 2 tblsp. of unsulphured molasses. Yield equivalent to 1/2 cup of brown sugar.

Gerda WinterElm bath canner. Submitted by Kate

How to make Brown Surgar

Ever run out of brown sugar? Well here’s a substitute you can make if ever the need arises.

Blend together 1/2 a cup of granulated sugar with 2 tblsp. of unsulphured molasses. Yield equivalent to 1/2 cup of brown sugar.

Gerda WinterElm

Sweetened Condensed Milk from Powdered Milk

1 1/3 cups instant dry milk (or 3/4 cup Non-instant dry milk)
1/2 cup hot water
4 tablespoons butter or margarine
3/4 cup sugar

Submitted by Cruel Shoes
Directions:
Pour water into blender, add milk, and sugar. Blend. Add margarine and
blend thoroughly. Chill for later use. 1 1/4 cups homemade mixture
equals 1 can regular sweetened condensed milk.

Evaporated Milk from Powdered Milk

1 cup plus 2 tablespoons dry powdered milk
1/2 cup warm water

Directions:
Whisk together all ingredients.

Submitted by Cruel Shoes

Bakers Cheese From Powdered Milk

STUFFED BAKED POTATOES

MANY YEARS AGO I TRIED SOME STUFFED BAKED POTATOES IN THE FROZEN SECTION OF THE GROCERY STORE AND UGGHH! I KNEW I COULD DO BETTER SO HERE IT IS. EVERYONE I HAVE EVER SERVED THEM TO WANTS THE RECIPE.

LINDA’S STUFFED BAKED POTATOES

4 BIG IDAHO POTATOES
1 PKG. RANCH DRESSING MADE UP ACCORDING TO DIRECTIONS WITH BUTTERMILK & MAYO
RONDELLE CHEESE (THE GARLIC & HERB ONE)
DRIED DILL WEED TO TASTE
GARLIC POWDER
BUTTER

GET 4 BIG IDAHO POTATOES AND BAKE THEM IN OVEN TILL DONE.
IN MEANTIME MIX UP THE DRESSING. IN LARGE BOWL ADD RONDELLE CHEESE, BUTTER AND SPICES. WHEN POTATOES ARE DONE, CUT THE TOP OFF LENGTHWISE AND SCOOP OUT POTATO INTO THE BOWL. ADD ENOUGH BUTTERMILK DRESSING AND BEAT AS IF YOU WERE MAKING MASHED POTATOES. ADJUST SEASONINGS AND REPLACE MIXTURE INTO SKINS. NOTE: RONDELLE CHEEZE IS A SPREAD THAT COMES IN A BOX. I HAVE FOUND IT AT SAFEWAY, USUALLY IN THE DELLI...JUST ASK. TOP THE POTATOES WITH BACON BITS, CHEESE, CHIVES OR WHATEVER YOU DESIRE. THIS CAN BE MADE AHEAD OF TIME AND EVEN FROZEN.
I MAKE THESE AND SERVE THEM WITH THE TONY ROMA’S STYLE BBQ RIBS RECIPE IN THE MAIN MEAL SECTION OF THIS COOKBOOK.

PLEASE ENJOY!

LINDA FROM AZ.

Tastes like Ricotta or cream cheese & may be used in any recipe calling for either
Ingredients:
1/4 Rennet tablet (Junket) Available in most grocery stores near the gelatin
section. It is the enzyme, Rennin.
2 quarts warm water
5 1/3 cups instant dry milk (or 3 cups non-instant dry milk)
1/2 cup buttermilk

Directions:
Dissolve Rennet tablet in warm water. Add dry milk and mix well. Add buttermilk and
mix well. Cover and keep at room temperature until set (about 5-10 hours). Pour into
Cheesecloth-covered strainer, close the cheesecloth, and squeeze out as much whey as
possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until
well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will
freeze well for up to 6 months. (Makes about 1 lb.)

Submitted buy Cruel Shoes

http://web.archive.org/web/20000119155647/mrssurvival.com/sefer/sefer.cgi?Misc.

Cattail Pollen Gathering

In the dog days of July, mature cattails shed their pollen in quantities that defy belief. This rich golden powder is easily gathered in paper or plastic bags by simply inverting the entire head of the plant into them, grasping the neck of the bag around the stem and shaking the plant briskly. In even a small stand of cattails, several pints of cattail pollen can be gathered in 30 minutes.

Once back in the kitchen, the pollen should be cleaned. You can sift it through a seive, or more easily by shaking it in a jar. Chaff and other impurities will quickly rise to the top of the jar when it is shaken, and can be separated with a minumum loss of pollen. Much of the apparent chaff is actually tiny flowers, and many users prefer to leave a portion of these in the pollen to reduce it’s richness.

After cleaning the pollen should be thoroughly dried in a slow oven and stored in a well sealed container. Its uses are only limited by the imagination, though one of the best must be Cattail Crepes with Mint Honey - Look in the cookbook

Northern One

Homemade Playdough

Liquid Laundry Detergent

Home Main Submit Contents Recipes

1 bar Ivory soap, grated
1 cup Borax or Washing Powders
Hot Water

Put grated soap into a small saucepan, adding enough hot water to cover. Heat and stir until melted. (When it softens, you can use a hand mixer to speed the process along a little bit) Fill a large bucket with approximately 4 gallons of hot water. Add the melted Ivory soap to the hot water and stir. Now, add one cup of borax or washing powders to the soap mixture and stir well. As this cools, it will thicken a little. For laundry, stir first and then add 1-2 cups to your wash. I use one cup unless the clothes are extra dirty. (Much easier to store than bottles of detergent!!)

Rover’s Reward

Home Main Submit Contents Recipes

Rover’s Reward

Make these treats large or small; the dogs in our
neighborhood loved them! Do-Ahead: up to 3
months.

Yields: about 4 dozen large
biscuits or 24 dozen small biscuits
Work Time: 1 hour plus cooling
Total Time: 30 to 40 minutes plus drying

1 package active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
2 cups whole-wheat flour
2 cups cornmeal
2 cups old-fashioned oats, uncooked
1 cup loosely packed fresh mint leaves,chopped
1 cup loosely packed fresh parsley leaves, chopped
1/2 cup toasted wheat germ
1 can (13 3/4 to 14 1/2 ounces) beef broth
3/4 cup milk

1. Preheat oven to 350 degrees F. In small bowl,
combine yeast, sugar, and 1/4 cup warm water
(105 degrees to 115 degrees F.). Let stand until
yeast foams, about 5 minutes.

2. In very large bowl, combine all-purpose flour,
whole-wheat flour, cornmeal, oats, mint, parsley,
and wheat germ. With wooden spoon, stir in
yeast mixture, broth, and milk until combined.
With hands, knead dough in bowl until blended,
about 1 minute.

3. Divide dough in half. Cover 1 piece with
plastic wrap to prevent drying out. Place
remaining piece of dough on lightly floured
surface. With floured rolling pin, roll dough to
1/4-inch thickness. With large (about 5 inches)
or small (about 2 inches) cookie cutter, such as
bone* or mailman, cut out as many biscuits as
possible, reserving trimmings. With spatula,
transfer biscuits to large ungreased cookie
sheet. Reroll trimmings and cut more biscuits.
Repeat with remaining dough.

4. Bake small biscuits 30 minutes, bake large
biscuits 40 minutes. Turn oven off; leave biscuits
in oven 1 hour to dry out.

5. Remove biscuits from cookie sheet to wire
rack. When cool, store at room temperature in
tightly covered container up to 3 months.

Each large biscuit: About 90 calories, 4 g
protein, 17 g carbohydrate, 1 g total fat (0 g
saturated), 1 mg cholesterol, 30 mg sodium.

Homemade Baby Wipes

Home Main Submit Contents Recipes

1 roll white paper towels - the Bounty Select-a-size work well, but you
could use any kind

Cut paper towels in half with a serrated knife and remove cardboard roll.

Mix 3 cups water, 2 Tablespoons baby oil and 2 Tablespoons liquid baby soap.

Pour in to a #9 round sided Rubbermaid container. Put cut side of the paper towels
down in the mixture to absorb. Seal with lid.

*Submitted by Cruel Shoes

Basic Bath Bombs

Home Main Submit Contents Recipes

Basic Bath Bombs
Dry Ingredients:
1 cup baking soda
1/2 cup citric acid
1/2 cup corn starch

Sieve dry ingredients til you get a nice smooth blend.
Wet Ingredients:
2 1/2 T. sunflower or other light oil
3/4 T. water
1 to 2 teaspoons essential oils or fragrance oils
1/4 teaspoon borax as an emulsifier
vegetable or other natural colorant (optional)

Combine wet ingredients and borax in a jar. Cover tightly and shake vigorously. Drizzle into dry ingredients and blend thoroughly.
Pack tightly into moulds and slide out. They should release easily. Allow to dry overnight.

*Submitted by Cruel Shoes

Window Cleaner

Home Main Submit Contents Recipes

Ha Ha! Thought I was just going to submit food? Wrong! :)

1 pint of alcohol
1 1/2 tbsp. clear ammonia
1 tsp dishwashing soap

Fill a gallon jug with water and the above ingredients. You shouldn’t need to buy window cleaner for a while.

Gerda WinterElm

Triple-Action Multipurpose Cleaner

Home Main Submit Contents Recipes

¼ cup baking soda
½ cup borax
½ cup white vinegar
1 gallon warm water

Pour baking soda, borax, and vinegar into water in a large bucket. Mix thoroughly. Store this cleaner in a clean bottle .Use as you would any all-purpose cleaner. Rinse and dry cleaned surface.

Norma Jean (nj)

Food coloring & vanilla are optional, they are for color & scent only. Oil keeps it from sticking to hands & table. Cat

1 cup flour
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 Tbsp. oil
1/2 tsp. vanilla
food coloring

Mix together in saucepan, cook over low heat until very thick but pretty well mixed. Turn out onto heat-safe surface, knead while still slightly warm.

http://web.archive.org/web/19991103024659/www.mrssurvival.com/sefer/sefer.cgi?MRE:(Meal:Ready:To:Eat)

Backpack Bakery Brownies

Home Main Submit Contents Recipes

1/2 envelope cocoa beverage powder (from menu 1, 5, 6, 7, 9)
1 envelope sugar
1/4 spoon coffee powder
About 2 spoons hot water
1 chocolate-covered brownie

Mix together cocoa beverage powder, sugar, and coffee powder; add enough water to make a thick sauce, stirring until smooth. Spoon over brownie.

Submitted by Jackie, Webmaster

Cheesy Chicken Casserole

Home Main Submit Contents Recipes

1/2 c. Miracle Whip
1-1/2 c. shredded cheddar cheese, divided
1-1/2 c. chopped cooked chicken
1-1/2 c. (4 oz.) rotini, cooked & drained
2 c. mixed frozen vegetables
1/4 c. milk
1/2 t. dried basil leaves

Mix all ingredients except 1/2 c. of cheese. Spoon into 1-1/2 qt. casserole dish. Sprinkle with 1/2 c. of cheese. Bake in 350F oven, for 30 min., or until thoroughly heated. Makes 6 servings.

http://web.archive.org/web/20000310114546/mrssurvival.com/sefer/sefer.cgi?Appetizers,:Snacks

Mare’s Campfire chip and dip

This is a super easy campfire recipe that always disappears! Mix 1 8oz pkg of cream cheese with 1 can of chili WITHOUT beans. Heat until cheese is melted. Serve with Frito’s Enjoy!

Snacks of India

choose raw whole grain: oats, brown/white rice, rye, tricicale, wheat OR
dry legume: garbanzo bean, red/brown lentil, yellow/green split pea
NOW soften with water, air dry them, toast them in a little salade oil then season to taste.

SUGGESTED SEASONING: cumin salt = 1/2 tsp coarse salt, 1/4 tsp of cumin, 1/4 tsp celery salt, 1/8 tsp cayenne, 1/8 tsp garlic powder
curry salt = 1 tsp course salt, 3/4 tsp curry powder 1/2 tsp dry mustard
red spice = 3/4 tsp course salt, 1/2 tsp each chili powder and paprika, and 1/8 tsp cayenne

RECIPE EXAMPLE:
1 cup whole grain
water
3 Tblsp salade oil
salt combo (as above) opt.

in 3 qt sauce pan, combine any grain (exception is white rice) with 1 qt water and bring to boil over high heat.

Cover, remove from heat and let stand until just tender to chew about 1 hr for grains 15/20 min for brown rice. Drain

*To do white rice put in strainer and rinse vigoursly under cold running water until clear then boil 1 qt water add rice and cover about 20 min or until rice soft enough to chew. Pour rice into a strainer to drain then rinse with cold water until cooled and drain again.

Back to regual recipe! Line a rimmed pan with paper toweling to dry about 1 hr.; blot several time to spead up process.

In fry pan (about 12”) stir in grain and oil and season salts if using, over a medium heat until grain smells toasted and becomes crisp and dry to bite about 5 min. (white rice turns golden)

Spread grains out on paper toweling to drain, blotting off excess.

Snack on it hot or may be stored in air tigh container for 2 weeks.

Snack recipe example makes about 1 1/2 cups

LindaG’s Cheese Boats

2 cans tomato sauce
1 can mushrooms
2 lb block of cheese, shredded
1 can diced green chiles
1 med onion, diced
1 can chopped olives
1/4 cup vegetable oil
2 doz sourdough rolls

1. In a large bowl mix all ingredients until combined.
2. Cut rolls in half lengthwise.
3. Spread mixture on roll halves.
4. Bake in 350 degree oven until cheese is melted.

Golden Cauli Fritters

Home Main Submit Contents Recipes

serves 6-8
1 head cauliflower - 1 1/2 lbs
3 lg eggs
3 Tbsp all-purpose flour
salad oil
lemon dipping suace

Cut flowerettes in half length-wise (1/4”)
Beat eggs w/electric mixer on High until foamy
Add flour and beat until doubled in volume
Pour 1/8” oil in 10-12” fry pan
Place over medium-high heat.
Stir flowerettes in batter (1 at a time)
Drain very briefly
Arrange in single layer in oil.
Brown on all sides
As browned, drain on paper toweling
Keep Hot
If made ahead: cool cover and chill overnight. Place in 350F oven until hot 7-10 minutes

Lemon Dipping Sauce:
Stir together 1/4 cup lemon juice, 1 Tbsp soy sauce and 6-8 drops of liquid hot pepper seasoning

Mom-In-Law’s Chinese BBQ Pork -

Home Main Submit Contents Recipes

submitted by dbsktmkr - WA

1/2 C Sugar 1/8 tsp. Ginger
1/2 C. Brown sugar 1/8 tsp. Garlic Powder
1/2 C. Soy Sauce 7 oz. cooked meat (cut in strips)
1 tsp. Vinegar (apple cider)

Marinade : Mix all ingredients except meat, warm up in microwave for a couple of minutes (to melt sugars) and set aside.

7oz raw meat - cut 2” long strips and marinate in fridge at least 4 hours (better if you can do it for 8hrs) . Put in pan on rack w/water underneath. Bake at 275, basting often. Cool and slice thin

Serve with hot mustard & sesame seeds.

Hot mustard - 1/4 C. dry mustard and 3 Tbsp. + 1 tsp. water. Mix until smooth, let stand 5 min. Can add 1/2 tsp. more water if needed.

Oven Carmel Corn

Home Main Submit Contents Recipes

This one tastes almost like cracker jacks.

2 cups brown sugar
1 cup butter
1/2 tsp salt
1/2 cup dark karo syrup or molasses
1 tsp baking soda

Set oven at 200. Pop about 1 quart of popcorn and out in a large rectangle pan (9x13 or larger). Set in the oven to keep popcorn warm. Mix first 4 ingredients in a large saucepan. Cook mixture until it reahes the soft ball stage. Add the baking soda (mixture will foam but shouldn’t foam over). Pour mixture over popcorn. Stir throughly covering all the popcorn. Place in oven for 45 minutes, stirring every 15 minutes. WARNING!! this will not last long in your house

Gerda WinterElm

Pam’s Taco Dip

2 cans Refried Beans 2 Tomatoes Chopped
Shredded lettuce 1 Pkg. Taco Seasoning Mix
1 Carton of Sour Cream 2 Cartons of Guacamole Dip
Chopped Olives Chopped Green Onions
Shredded Cheese Pkg. of Doritos or Corn Chips

Mash Refried Beans into 9 X 12 pan, spread Guacamole Dip on next. Mix Taco Seasoning Mix with Sour Cream and spread on Dip. Layer Lettuce, Tomatoes, Cheese, Olives, and Green Onions on. Refrigerate for 2 hours.

pfthechef

Cheesy Venison Chip Dip

Home Main Submit Contents Recipes

Here’s an easy to make dip that could be a snack or a meal...depending on your appetite:-)

Velveeta cheese
1-2 lbs ground venison
2 cans diced rotel

-The amount of cheese you use depends on the number of people you plan on feeding. 1 or 2 one pound blocks should suffice for a small batch. 2 to 3 for medium groups, etc.
-The amount of venison is also directly proportional to cheese used.
-Likewise for the rotel.

Melt velvetta in microwave safe glass bowl. Pour into warmed crockpot. Simmer.
Crumble ground venison in skillet and cook over low heat to desired doneness. Drain. Add to crockpot.
Add rotel. If making large batch, drain second can of rotel before adding to mixture or dip will be too soupy (and that’s another catagory).

Variations: salsa (drained) instead of rotel. add jalepeno peppers. hot sauce for a little kick.

Dip a chip and enjoy!

Mudbug

http://web.archive.org/web/20000607053845/mrssurvival.com/sefer/sefer.cgi?Kids:&:Fun:Food

Purple Cow

vanilla ice cream
grape soda

Place 2 scoops vanilla icecream into a tall glass.
Fill each glass with grape soda.
Stir lightly and enjoy!

Side Note: “orange cows” can be made by substituting orange soda or a “brown cow” using cola.

Homemade Teething Biscuits

2 eggs
1 cup sugar (white or brown)
2 to 2 1/2 cups flour (white, whole wheat, or a mixture)

Break eggs into a boul and stir until creamy. Add sugar and continue to stir.
Gradually add enough flour to make a stiff dough. Roll out between two
sheets of lightly floured wax paper to about 3/4-inch thickness.

Cut into round shapes. (Oblong might be better for safety reasons) Place
on a lightly greased cookie sheet. Let stand overnight (10-12 hours)

Bake at 325 until browned and hard. This will make about twelve durable
and almost crumb-free teething biscuits.

Homemade Hot Rice Cereal

Great way to stock up for y2k.

Grind several cups of raw brown rice into a fine powder in a blender.
Store in a tightly covered container.

To prepare:
1/2 cup of rice powder
2 cups milk
dash of salt

In a small saucepan, bring milk and salt just to boiling point. Add the
rice powder, stirring constantly. Lower heat, cover pan, and simmer
for 8-10 minutes. Serve with butter or margarine, molasses, wheat germ
or add some mashed canned fruit for flavor. It has a nutty taste.

http://web.archive.org/web/20000119052314/mrssurvival.com/sefer/sefer.cgi?Desserts:&:Puddings

Easy Peach Crisp - Submitted by dbsktmkr - WA

2 qts canned sliced peaches
1 1/3 C brown sugar
1 C flour
1 C oats (quick or old fashioned)
2/3 C Butter
1 1/2 tsp. Cinnamon
1 1/2 tsp. Nutmeg.

Heat oven to 375. In a 9x13 baking pan, lightly grease (or spray).
Drain peaches, pour into baking pan. Mix dry ingredients and cut butter in ... mix til kinda crumbly. Spread over top of peaches. Cool for about 30 minutes .. This is AWESOME with Vanilla Ice Cream :)

You can half the recipe and put in an 8x8 pan as well.

Can substitute apples for peaches .. increase brown sugar to 1 1/2 C rather than 1 1/3.

Mudbug’s Mudpie

Home Main Submit Contents Recipes

1 large package chocolate cream cookies (oreos or generic)-crush and set aside.

Mix: 1- 8 oz package cream cheese
1- 8 oz tub cool whip
1- can condensed milk

Layer in dish starting and ending with crushed cookies.
Garnish with gummie worms.

Sue’s Zucchini Unlimited

Home Main Submit Contents Recipes

2 qts. zucchini peeled, quartered, and sliced
with the seeds removed.
Slice as for apple pie
Add 2/3 cup lemon juice
1 cup sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Cook zucchini and lemon juice in covered pan until tender. Add sugar,
cinnamon and nutmeg. Simmer until real soft. (To improve flavor
marinate over night.)

Pastry:

4 cups flour
1/2 tsp. salt
2 cups sugar
1 cup margarine

Mix well and set aside. Take 1 cup of above flour mixture and set aside
for topping, adding 1 tsp. cinnamon.

Remove another 1/2 cup flour mixture and add to zucchini mixture.

Place remaining pastry in greased jelly roll pan and press down. Bake
crust 10 minutes at 375 degrees.

Spread zucchini mixture over crust and sprinkle topping over all and
bake 375 degrees 30 minutes or until lightly browned.

This recipe was given to me by my Aunt Margie and we like it very much.

Sue in Indiana

Zucchini “Apple” Pie

Zucchini Apple Pie

You will not believe how good this is!

Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail. Peel, cut in quarters lengthwise, remove the seeds and slice crosswise.
Toss together.

4 cups sliced zucchini cooked until tender-crisp.
2 tablespoons lemon juice and a dash salt.
1 ¼ Cups of Sugar.
1 ½ Teaspoons of Cinnamon.
1 ½ Teaspoons of Cream of Tartar (very important, do not omit)
A dash of Nutmeg
3 Tablespoons of Flour

Add the zucchini and mix well. It will be runny, but that’s OK. Dump the filling into a 9” pie crust and dot with butter. Add top crust and bake at 400 degree Fahrenheit, for 40 minutes or until golden brown.
Enjoy!

Grandma Sue’s Bread Pudding (Easy)

Home Main Submit Contents Recipes

1 large box of vanilla instant pudding
3 cups of milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup of raisins (if desired)
enough bread to fill a small baking dish or pan

Mix all ingredients together and bake at 400 until the
pudding bubbles up and the bread is lightly browned.
This is so easy to fix and very good, especially with
vanilla ice cream!

Grandma Sue
Madison County, Indiana

Grandma Sue’s Easy Holiday Squares

Home Main Submit Contents Recipes

2 1/4 cups white sugar
1 1/2 cup margarine
6 eggs
3 cups flour
1 1/2 teaspoons vanilla
Pie filling of your choice ( Cherry is pretty)

Cream sugar and butter together. Add eggs, flour, and vanilla.
Beat well. Spread batter evenly into a greased jelly roll pan.
Mark intosquares. Place 1 tablespoon of filling in the center of
each square. Bake at 350 degrees for 40 minutes. When done, sprinkle
over the top powdered sugar.

Grandma Sue
Madison County, Indiana

Y2K Layered Sweet Crackers

You need: Soda Crackers or Ritz regular
Condensed Milk
Peanut Butter (smooth or chunky)
Chopped nuts (optional)

Spread condensed milk on one side of cracker #1.
Spread peanut butter on one side of cracker #2. Plop the peanut buttered side on to the milked side of cracker #1.
Spread condensed milk on the other side of cracker #2.
Spread peanut butter onto one side of cracker #3. Plop this third cracker onto cracker #2.
You can spread condensed milk on top of cracker #3 and sprinkle with chopped nuts.

submitted by: Angustia

Y2K Creamy Fruit Cocktail

Home Main Submit Contents Recipes

You need: Drained Fruit Cocktail (1 large can)
1/2 can condensed milk (or more)
drop of vanilla (optional)
pinch of dried lime zest (optional)

Mix all. If using lime zest, let it stand for an hour before serving.

Submitted by: Angustia

Cattail Crepes with Mint Honey

In a heatproof bowl pour 1 1/2 Cups hot, but not boiling water over 1/2 Cup fresh mint leaves, chopped, and let this steep for 30 minutes. Strain through a seive set over a measuring cup and reserve the mint and 1/4 Cup of the liquid. Stir the reserved mint and liquid into 1 1/2 Cups warmed honey and let this mixture stand, covered for at least three hours.

In another bowl combine 1/3 Cup EACH of cattail pollen and all purpose flour and 1/4 teaspoon salt. Stir in 2/3 Cup milk and 1 tablespoon melted butter. Let the batter stand, covered for 1 hour.

Heat a 6”-7” iron pan over mederately high heat until the pan is hot. Brush lightly with butter or oil, when fat is hot, but not smoking, and remove pan from the heat. Stir the batter and quickly pour about 1/8 Cup batter into the pan, tilting the pan and rotating it so the batter covers the bottom of the pan in a thin layer (return any excess batter to the bowl). Loosen the edge of the crepe from the pan, and when it is a golden brown on the underside, turn over and cook the other side. When done transfer to a teatowl. Make the remaining crepes in the same manner.

Serve with the mint honey. Makes about 12 crepes.

Northern One

Hawaiian Rice Soothers

3 cups Cooked Rice 2 cups Milk
1/8 ts Salt 1/4 cup Sugar
1 Ts Vanilla 3/4 cup vanilla yogurt
1 can (16 oz) Crushed Pineapple 1 jar Marachino Cherries

Optional: nuts, coconut, whipped topping

Put the cooked rice, milk, and salt in a pot. Heat medium, 5-10 minutes, until thick and creamy. Remove from heat and let cool.
Add the other ingredients. Top with nuts, coconut, whipped topping if desired.

Apple Pudding

6 large apples
2 eggs
¾ cup sugar
1 teas cinnamon
¼ cup shortening
½ cup water
1 cup flour
1 teas baking powder
1 teas salt

Pare and slice apples into greased baking dish. Combine sugar and
cinnamon and mix into apples. In a separate dish, place well beaten
eggs, salt and shortening and mix thoroughly, adding flour, baking
powder and water. Pour over apples. Bake in oven (350 deg.) until
done, about ½ hour.

http://www.thenewstribune.com/news/nationworld/story/706175.html

CHICAGO: Hundreds of children, staff possibly exposed to TB

THE NEWS TRIBUNE
Published: 04/11/09 12:05 am

Officials said Friday that hundreds of children and staff at three Chicago-area hospitals might have been exposed to tuberculosis by a contagious health care worker.

continued..........

I will never forget 9/11. We were on Amtrax, coming home from a cross-country trip. The intercom on the train was so bad, we couldn't hear most of the announcements. National Guard was everywhere and there was lots of speculation about train tracks possibly being sabotaged. I.D's train tickets etc. were constantly scrutinized. Home looked very good to me when we got there finally on Fri. The trains were packed as airports were shut down and people were desperately trying to get home.

Cottonball- mountains and the ocean are requisites for me. The Blue Ridge Mts. are just beautiful and one of my favorite vacation spots. We live fairly close to the White Mt. and usually visit a few times a year. We live just a couple miles from the ocean and eat our lunch there frequently.

Home made Root Beer!! Does that ever bring back memories. Nearly 60 years ago, when we were living in our basement and building our home, as usual, money was tight so we made our own root beer and set it behind our kerosene cook stove. Periodically a bottle would POP and root beer would shoot out from under the stove. The children thought this was hilarious. Life was good back then and the simple things were great.

>>>Home made Root Beer!! Does that ever bring back memories.<<<

Absolutely! I even made a mental note to pick up some extract - bet Christi will love it.

http://emergency.cdc.gov/disasters/wildfires/

* EPR
* Specific Hazards
* Natural Disasters & Severe Weather

Wildfires
Photo from FEMA

Smoke from wildfires is a mixture of gases and fine particles from burning trees and other plant materials. Smoke can hurt your eyes, irritate your respiratory system, and worsen chronic heart and lung diseases. Know whether you are at risk and protect yourself.
Protect Yourself & Others

* Wildfire Smoke
* Burns
* Wound Care
* Wildfire…Are You Prepared?
* Public Service Announcements and Podcasts
* Protecting Pets
* Animals in Evacuation Centers
* When the Power Goes Out
* Coping with Disasters

Oklahoma & Texas Fires
April 2009

* Oklahoma’s Official Website:
Information on current fires

After a Fire

* The First 24 Hours
* Preventing Injury
* Returning Home After a Disaster
* Your Emotional & Physical Well-Being

Info for Specific Groups

* Evacuees
* Evacuation Centers
* Responders

Related Resources

* American Red Cross
* Mass Casualty Preparedness & Response
* Related Links
* Protect Your Pets

* Air Quality, Fires & Volcanic Eruptions
* EPA:
o AIRNOW
o Check the local Air Quality Index (AQI)
o Smoke from Agricultural & Forest Fires

Wildfires in Oklahoma and north Texas have burned more than 100,000 acres and destroyed dozens of homes.

Smoke from wildfires is a mixture of gases and fine particles from burning trees and other plant materials. Smoke can hurt your eyes, irritate your respiratory system, and worsen chronic heart and lung diseases. Know whether you are at risk and protect yourself.

How to tell if smoke is affecting you

Smoke can cause—

* Coughing
* A scratchy throat
* Irritated sinuses
* Shortness of breath
* Chest pain
* Headaches
* Stinging eyes
* A runny nose
* Asthma exacerbations

Learn more

Visit the CDC Recent Outbreaks & Incidents page to get more information about the current situation and to learn more about how to stay safe from wildfires and wildfire smoke.

LOL, I never know if folks want the odd ball recipes that I dig up or not.

I do know about exploding bottles, [smile], except it was not root beer for the kids, it was homemade beer for dad.

Years later, during the years that I posed as a lady, I was to be an assistant for the world’s Orchid Show Judges and went to Northern California, as a guest in a growers home.

LOL, it was set that I would arrive at anytime and a key was hidden, even knew which room would be mine.

A nap sounded good, so I laid down and heard a beer bottle explode.

They had made several cases of it and it was in the closet, so I put them all in the bathtub and took my nap.

They were amazed that I knew what it was all about, I did not tell them that I had been born to the sound of exploding beer bottles.

It is good to see both of you posting, I was beginning to think that everyone had forgotten me.

http://www.fda.gov/oc/po/firmrecalls/oldecapecod04_09.html

Olde Cape Cod Foods issues Allergy Alert on Undeclared Fish Protein (Anchovy) in Product

Contact:
Lisa Semle
800-720-2246 x206

FOR IMMEDIATE RELEASE —Ayer, MA — April 10, 2009 -— Olde Cape Cod Foods of Ayer, MA is voluntarily recalling Old Cape Cod Sweet & Bold Grilling Sauce, because it contains trace amounts of an undeclared seafood allergen (anchovy). People who have an allergy or severe sensitivity to seafood allergen run the risk of a serious or life-threatening allergic reaction if they consume this product. This product is not a health risk to those who do not have a seafood sensitivity or allergy.

Products can be identified by the Olde Cape Cod logo and are packed in the following packages:

* Sweet & Bold Grilling Sauce, 15.5 ounce glass bottle, UPC 90997-60100
* Sweet & Bold Grilling Sauce, 23.2 ounce plastic squeeze bottle, UPC 90997-61020.

Code dates involved are up to, but not including “Apr 10 10” (April 10, 2010).

Product was distributed from March 2008 through April 2009 to retail stores nationwide.

No illnesses have been reported.

Consumers who have purchased these products are encouraged to return it to the place of purchase for a full refund. Consumers with questions may contact Lisa Semle at 800-720-2246 x206.

NOTE:

I am still getting new Pistachio and Peanut recalls.

So be careful, candy, ice cream, all of them.

granny

The Blue Ridge Mts. are just beautiful and one of my favorite vacation spots. We live fairly close to the White Mt. and usually visit a few times a year. We live just a couple miles from the ocean and eat our lunch there frequently.

I'm hoping to get out east this year and see the Appalachains, although I don't know what part yet. It's interesting that when locals talk about those mountains, there are numerous names for them - depending on the location. While the Rockies are just 'The Rockies' and the Sierras are just 'The Sierras', no matter where you are on them. It does make figuring out which part of the Appalachains I am going to see complicated!

There aren't too many spots where both mountains and ocean are closeby. I guess that why we've stayed in Mexifornia, inspite of all the crap going on here. When it's 100+ here in the valley, within 2 hours we can be at a cool breezy beach or mountains that are about 70 degrees. Texas drove us nuts with all the heat, humidity, and nowhere to go less than 1000 miles away to escape it all.

>>>I was beginning to think that everyone had forgotten me.<<<

Sorry if it seems that way... Yesterday was killin, pickin, cleanin and cuttin up chickens - was going to chill them till Monday, but an all day rain prompted me to cook,pick the meat off and can all those chickens today... Another full canner load is almost cool enough to take out (10 pints and 14 half pints in this load), and two more canners full ready to process. It will probably be about 2 or 2:30 before I finish.

Have two biggest pots simmering bones for broth. Will have to can that early tomorrow morning..

Danged arthritis - with the passing front - slows things up considerably.

Whenever I take a break, or have a lull in the processing, I try to keep up reading the thread and the news (mostly on FR).

>>>
There aren’t too many spots where both mountains and ocean are closeby. I guess that why we’ve stayed in Mexifornia, inspite of all the crap going on here. When it’s 100+ here in the valley, within 2 hours we can be at a cool breezy beach or mountains that are about 70 degrees.<<<

The upper 2/3 of the US East Coast has that... The mountains are about 3 hours inland - so you can live an hour inland and have 1 hour to beach and 2 hours to mountains...

For example, I am 12 miles from Delaware Bay and 19 miles from the Atlantic - and in 3 hours I can be in Western Maryland or in West Virginia in the mountains.

I think that holds true from Maine down to South Carolina and maybe upper Georgia.

I don’t think anything can compare to Maine and New Hampshire though... White Mountains are beautiful - Even Mt. Washington - barren as it is at the peak, has a rugged wild beauty that is captivating. The lower mountains there are breath taking.

Seeds Sales Grow As More Resort To Gardening

The recession is making people get creative with ways to save money, and one of those ways is growing a garden this summer to save on vegetables.

Peter Mezitt has been turning the earth since he was a kid. His family owns Weston Nurseries of Hopkinton.

“What really surprises me and delights me is the number of people my age – I’m in my 40s – starting a vegetable garden for the first time,” Mezitt said.

Mezitt says people’s interest in gardening grew noticeably last summer as the economy careened south.

He and others think the seedlings Michelle Obama planted at the White House garden may blossom elsewhere.

“Michelle Obama with that whole victory garden thing going on, I think people are saying, if she can do it maybe I can too,” said Sam Bradford with Wilson Farm.

At Wilson Farm, Bradford says seed sales have shot up.

“There have been three or four orders I’ve already put in on this, and some of the seed companies are already running out of stuff,” Bradford said.

“You can buy plastic seed trays, which can be reused every year, seeding mix, the seeds, and off you go,” said Scott Wilson of Wilson Farms. “For relatively little money — maybe $20, you can have a full garden of tomatoes.”

“(People) could save hundreds of dollars, literally hundreds of dollars, by doing it themselves.”

Peter Mezitt points to a cluster of rhubarb and rows of garlic — perennials growing in his garden.

“Gardening can be so economical, you can take some of these perennial plants up and it doesn’t cost you anything but labor.”

And for those without much room, Mezitt says garden box kits are selling briskly.

Some seeds can tolerate the cold, which means they can go in the ground now. In a few weeks, when planting season begins, we’ll see just how this trend takes root.

http://wbztv.com/local/grow.garden.vegetables.2.982806.html