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

http://www.archive.org/stream/chemicalwarfare00frierich/chemicalwarfare00frierich_djvu.txt

1921

CHEMICAL WARFARE

AMOS A. FRIES

Brigadier-General, C. W, S., U. S. A.
Chief, Chemical Warfare Service

AND

CLARENCE J. WEST

Major, C. W. S. Reserve Corps, U. S. A.
National Research Council

FIRST EDITION

McGRAW-HILL BOOK COMPANY, INC.

NEW YORK: 370 SEVENTH AVENUE

LONDON: 6 & 8 BOUVERIE ST., E. C. 4

1921

PREFACE

Shortly after the signing of the Armistice, it was realized that
the story of Chemical Warfare should be written, partly because
of its historical value, and partly because of the future needs of
a textbook covering the fundamental facts of the Service for the
Army, the Reserve Officer, the National Guard, and even the
Civilian Chemist. The present work was undertaken by both
authors as a labor of patriotism and because of their interest in
the Service.

The two years which have elapsed since the initial discussion
of the outlines of the book have thoroughly convinced us of the
need of such a work. The Engineers, the Medical Department,
and most of the other branches of the Army have their recognized
textbooks and manuals. There has been no way, however, by
which the uninformed can check the accuracy of statements
regarding Chemical Warfare. The present volume will serve, in
a measure, to fill this gap. That it does not do so. more completely
is due in part to the fact that secrecy must still be maintained
about some of the facts and some of the new discoveries which are
the property of the Service. Those familiar with the work of the
Chemical Warfare Service will discover, though, that the follow-
ing pages contain many statements which were zealously guarded
secrets two years ago. This enlarged program of publicity on
the part of the Chief of the Service is being justified every day
by the ever-increasing interest in this branch of warfare. Where
five men were discussing Chemical Warfare two years ago, fifty
men are talking about the work and the possibilities of the
Service to-day. It is hoped that the facts here presented may
further increase the interest in Chemical Warfare, for there is no
question but that it must be recognized as a permanent and a
very vital branch of the Army of every country. Reasons for
this will be found scattered through the pages of this book.

viii PREFACE

It should be explained that this is in no sense a complete
historical sketch of the development and personnel of the Chem-
ical Warfare Service. At least two more volumes are needed,
one on the Manufacture of Poisonous Gases and one on the
Tactics of Chemical Warfare. We have purposely refrained
from an attempt to give credit to individuals for the accomplish-
ments of the various Divisions of the Service, because such an
attempt would have made the book too voluminous, and would
have defeated the primary purpose, namely, that it should pre-
sent the information in as concise manner as possible. The
published and unpublished materials of the files of all the
Divisions have been freely drawn upon in writing the various
chapters, and many old C. W. S. men will undoubtedly recog-
nize whole sentences which they wrote under the stress of the
laboratory or plant “battle front.” May these few lines be an
acknowledgment of their contributions. Those who desire to
consult the literature of Chemical Warfare will find a fairly
complete bibliography (to about the middle of 1919) in “Special
Libraries” for November, 1919.

Special acknowledgment is made to Dr. G. J. Esselen, Jr.,
for having read the manuscript and for helpful and construc-
tive criticisms. Many of the figures are reproduced by permis-
sion of the Journal of Industrial and Engineering Chemistry ;
those showing the Nelson cell were furnished by the Samuel M.
Green Company.

AMOS A. FRIES,
Aug. 1, 1921. CLARENCE J. WEST.

http://www.archive.org/stream/caravanningcampi00stonrich/caravanningcampi00stonrich_djvu.txt

CARAVANNING
& CAMPING-OUT

EXPERIENCES AND ADVENTURES
IN A LIVING- VAN AND IN THE
OPEN AIR WITH HINTS AND FACTS
FOR WOULD-BE CARAVANNERS BY
J. HARRIS STONE, M.A., F.L.S., F.C.S.
WITH UPWARDS OF ONE HUNDRED
ILLUSTRATIONS AND DIAGRAMS
FROM PHOTOGRAPHS AND DRAWINGS

NEW YORK

McBRIDE NAST & COMPANY
1914

V(Hf ANCHOR PRIC88, LTD.’, TIPTREB^ SsySZ’.BNaLAND.

CONTENTS

OHIFTEB VkQTS

I. MODERN CARAVANNING - - - I

II. THE ROAD AND ITS FASCINATION - 6

III. HOME CAMPS - - - - 14

IV. THE EDUCATIONAL VALUE OF THE

CARAVAN - - - - 19

V. IN TOUCH WITH NATURE - ‘ 3^

VI. THE FUTURE OF CARAVANNING - “43

VII. CAMPING-OUT IN ITS SIMPLEST FORM :

IRELAND : CANADA : UNITED STATES 49
VIII. POINTS FOR CONSIDERATION IN BUILD-
ING A CARAVAN : INTERNAL ECONOMY
AND SUGGESTIONS - - - 60

IX. THE UNDER-CARRIAGE, WHEELS, BRAKES,

AND SYSTEMS OF DRAUGHT - - 68

X. LIGHTING : INSURANCE OF CARAVANS - 97
XI. PLANNING THE DAY, AND SOME DETAILS

ABOUT COST - - - - 105

XII. USE OF PAPER IN VANNING, AND

WARMTH IN THE CAMP - »- III

XIII. MILK CARRYING IN VAN : COUNTRY

DAIRIES : VILLAGE CONSTABLE I

STOCKS : SOME HOME TOURS - “US

XIV. TENTS AND ANNEXES - - - 1 24
XV. THE RULE OF THE ROAD - - I38

J^rse Library^

178299^

CONTENTS

CHAPTEB

XVI. THE CARAVAN HORSE - - -

XVII. ODDS AND ENDS OF VAN AND CAMP-
LIFE : SOME WRINKLES AND PROBABLY
SOME CHESTNUTS - - -

XVIII. VARIOUS CARAVANS - - -

XIX. DR. GORDON-STABLES’ WANDERER AND
OTHER CARAVANS - - -

XX. A CARAVAN WEDDING AND SOME VANS
XXI. MOTOR CARAVANS _ - -

XXII. CARAVAN CULINARY CONCERNS

XXIII. HOW TO COOK IN A CARAVAN ! THE

PRIMUS STOVE AND OVENS I FIRELESS
COOKER : STEAM COOKER -

XXIV. CARAVAN SQUARE MEALS AND OTHERS -
XXV. MY PET SALAD AND OTHER COOKING

HINTS - - - _

XXVI. GYPSIES - _ - -

XXVII. GYPSY LITERATURE - - -

XXVIII. GEORGE BORROW - - .

XXIX. CHARLES GODFREY LELAND

XXX. MERE WORDS AND THEIR SIGNIFICANCE

XXXI. CARAVANNING ABROAD

XXXII. THE CARAVAN CLUB OF GREAT BRITAIN
AND IRELAND - _ .

XXXIII. SOME COOKING RECIPES

[LOL, early model of Motor Homes....granny]

http://www.archive.org/stream/campingwoodcraft00kephrich/campingwoodcraft00kephrich_djvu.txt

1906 rewrite in 1957

CAMPING

AND

WOODCRAFT

A- HANDBOOK FOR VACATION CAMPERS

AND FOR

TRAVELERS IN THE W^ILDERNESS

HORACE KEPHART

Aiuthor of *’Our Southern Highlanders,” “Sporting
Firearms,” “Camp Cookery,” etc.

AMKIICAN CAMPING ASSOCIATION
:.R’ ^’ “^^AINING COMMITTEK
2116 NORTH S8th STHEBT
PHILADELPfllA 31, PA.

Two Volumes in One

Vol. I
CAMPING

Nm fork

THE MACMILLAN COMPANY

1957

7^^ *

COPTHIQHT, 1917,

By the MACMILLAN COMPANlf

New Edition
Two Volumes in One, 1921
Eighteenth Printing, 1957

All rights reserved — no part of this book may be
reproduced in any form without permission m writing
from the publisher, except by a reviewer who wishes
to quote brief passages in connection with a review
written for inclusion in magazine or newspaper.

Printed m the United States of America

THE SHADE OF NESSMUK

IN THE

HAPPY HUNTING GROUND

7’p- 629()0

PREFACE

The present work is based upon my Book of
Camping and Woodcraft, which appeared in igo6.
All of the original material here retained has been
revised, and so much new matter has been added
that this is virtually a new work, filling two
volumes instead of one.

My first book was intended as a pocket manual
for those who travel where there are no roads and
who perforce must go light. I took little thought
of the fast-growing multitude who go to more ac-
cessible places and camp out just for the pleasure
and healthfulness of open-air life. It had seemed
to me that outfitting a party for fixed camp w^ithiri
reach of wagons was so simple that nobody would
want advice about it. But I have learned that
such matters are not so easy to the multitude as I
had assumed; and there are, to be sure, “ wrinkles,”
plenty of them, in equipping and managing sta-
tionary camps that save trouble, annoyance, or ex-
pense. Consequently I am adding several chap-
ters expressly for that class of campers, and I treat
the matter of outfitting much more fully than be-
fore.

It is not to be supposed that experienced travelers
w^ill agree with me all around in matters of equip-
ment. Every old camper has his own notions about
such things, and all of us are apt to be a bit dog-
matic. As Richard Harding Davis says, “ The
same article that one declares is the most essential
to his comfort, health, and happiness is the very
first thing that another will throw into the trail.
A man’s outfit is a matter which seems to touch his
private honor. I have heard veterans sitting

PREFACE

around a camp-fire proclaim the superiority of their
kits with a jealousy, loyalty, and enthusiasm they
would not exhibit for the flesh of their flesh and
the bone of their bone. On a campaign you may
attack a man’s courage, the flag he serves, the news-
paper for which he works, his intelligence, or his
camp manners, and he will Ignore you ; but If you
criticise his patent water-bottle he will fall upon
you with both fists.”

Yet all of us who spend much time in the woods
are keen to learn about the other fellow’s “ kinks.”
And field equipment is a most excellent hobby to
amuse one during the shut-in season. I know
nothing else that so restores the buoyant optimism
of youth as overhauling one’s kit and planning trips
for the next vacation. Solomon himself knew the
heart of man no better than that fine old sportsman
who said to me *’ It isn’t the fellow who’s catching
lots of fish and shooting plenty of game that’s hav-
ing the good time: it’s the chap who’s getting ready
to do it.”

I must thank the public for the favor It showed
my Book of Camping and Woodcraft, which passed,
with slight revision, through seven editions in ten
years. For a long time I have wished to expand the
work and bring it up to date. As there is a well-
defined boundary between the two subjects of camp-
ing and woodcraft. It has seemed best to devote a
separate volume to each. The first of these is here
offered, to be followed as soon as practicable by the
other, which will deal chiefly with such shifts and
expedients as are learned or practised in the wilder-
ness itself, where we have nothing to choose from
but the raw materials that lie around us.

Acknowledgments are due to the D. T. Aber-
cromble Co., New York, the Abercromble & Fitch
Co., New York, and the New York Sporting Goods
Co., for permission to reproduce certain illustrations
of tents and other equipment.

This book had its origin in a series of articles

PREFACE

under the same title that I contributed, in 1904-
1906, to the magazine Field and Stream. Other
sections have been published, in whole or in part, in
Sports Afield, Recreation, Forest and Strs’am, and
Outing. A great deal of the work here appears for
the first time.

Many of these pages were written in the wilder-
ness, where there were abundant facilities for test-
ing the value of suggestions that were outside the
range of my previous experience. In this connec-
tion I must acknowledge indebtedness to a scrap-
book full of notes and clippings from sportsmen’s
journals which was one of the most valued tomes
in the rather select “ library “ that graced half a
soap-box in one corner of my cabin.

I owe much both to the spirit and the letter of
that classic in the literature of outdoor life, the lit-
tle book on Woodcraft, by the late George R. Sears,
who is best known by his Indian-given title of
‘’ Nessmuk.” To me, in a peculiar sense, it has
been rermdium utriusque fortunce; and it is but
fitting that I should dedicate to the memory of its
author this pendant to his work.

Horace Kephart.
Bryson City, N. C,
February, 19 16.

[Has recipes for cooking wild meat...granny]

http://web.archive.org/web/20000119040524/mrssurvival.com/sefer/sefer.cgi?Cakes,:Candy,:Cookies

War Time cake

This recipe I got from a copy of Time magazine when they did a special on the 40th anniversary of WWII. It uses no eggs,butter,milk,or white sugar, which were all given to the troops then. This is an excellent cake. I make it all the time.

1 cup brown sugar 1/2 tsp ground cloves
1 1/4 cup plus 2 tsp. water 1 tsp. salt
1/3 cup shortening 1 tsp. baking soda
2 cups raisins 2 cups sifted flour
1/2 tsp. nutmeg 1 tsp baking powder
2 tsp cinnamon

In a saucepan, mix sugar, 1 1/4 cup water, shortening, raisins, nutmeg, cinnamon and cloves. Boil 3 minutes. Cool. Preheat oven to 325. Dissolve salt and soda in 2 tsp. of water. Add to mixture. Blend in flour mixed with baking powder. Pour into greased and floured 8 or 9 inch square pan. Bake 30 minutes.

Gerda WinterElm

Chocolate Fudge from cocoa powder

3 cups sugar 2/3 cups cocoa powder
1/8 ts salt 1 1/2 cup milk
1/4 cup butter 1 ts vanilla extract

Candy thermometer or cup of really cold water.

Makes about 1 3/4 lb fudge
Line 8 or 9 inch square pan with foil, over the edges. Grease the foil.
In a sauscepan cook the milk, cocoa, sugar, and salt . Stir very frequently - like almost constantly until mixture comes to a full rolling boil. Boil, without stirring, until candy thermometer reaches 234F or until syrup when dropped in cold water forms a soft ball but the ball flattens when removed from water.

Remove from heat. Add butter and vanilla but DO NOT STIR. Cool at room temp to 110F or lukewarm to touch. Beat with a wooden spoon until fudge thickens and just begins to lose some of the glossy look. Pour quickly into the buttered foil pan and let cool completely. Use the foil to life it out of the pan. Peel off the foil, cut into squares. Store in tightly covered container at room temp. Hide someplace the rest of the family won’t look. Guard with your very life!

Y2k Chocolate Cookies

This recipe works well because you can use storage items to make them, and you don’t need a oven. They also taste great with nuts.

2 c sugar
l/2 c milk
l/2 c butter (Crisco)
l/3 c cocoa
l/2 c peanut butter
l tsp vanilla
3 c quick oats

Bring milk, sugar, butter and cocoa to a boil. Off heat add peanut butter and vanilla and mix. Then add oats, drop on wax paper and cool. Enjoy

Quick Cocoa Brownies

2/3 c all purpose flour
1/3 c cocoa
1/2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 c. dark brown sugar, packed
1 tsp vanilla
1/3 c oil
1 c coarse chop nuts
mix flour, cocoa, baking powder and salt and set aside. In mix bowl, slightly beat eggs; gradually stir in sugar. Add vanilla and oil and mix it well. Stir dry to wet then fold in nuts. Spread in greased nine inch square pan. Bake in 350F for 22 to 25 min. Cool in pan then cut.

http://web.archive.org/web/20000119012630/mrssurvival.com/sefer/sefer.cgi?Bread

Sourdough Not-Just-Bread !

Sourdough bread is so easy and tasty, but sometimes I like something different. A big advantage to using a sourdough starter is that you don’t need to keep a store of yeast. You can probably adapt your favorite sourdough recipe as follows.
1. Let it rise as usual, but right before baking, stretch it out on a baking pan and use it as pizza crust! Top it with sauce and toppings, and I usually bake on the lower rack for almost 30 minutes at 350. (I tried spreading it out then letting it rise in the pizza pan once, and it was “fluffy”, but I like it better like above. We sometimes fix one pizza and two bread loaves.)

2. Cinnamon Rolls: Prepare up until the point of placing in the bread pan to rise. Roll out. Melt 1 Tbsp margarine, and add 1 tsp ground cinnamon. Spread on dough with brush. Sprinkle with 1/4 c sugar. Roll up, cut and place in pan. Let rise. Bake at 375 degrees for 20-25 minutes. Drizzle with icing. Refrigerate remaining rolls.

Cinnamon Roll Icing: Mix 1 c confectioner’s sugar, a dash of salt, and ½ tsp vanilla with a little milk to a fluid consistency.

3. Sourdough on a Stick — I have not tried this but it sounds interesting!!

You need: sourdough bread dough, or use dough made from plain pancake batter using less liquid than called for.

Optional honey, cinnamon, butter

Prepare the dough. Roll pieces of dough into long skinny sausages about 1/4” thick. Wet a green stick and heat it over the coals. Wrap the dough around the warmed stick. Hold the dough over the hot coals until baked, turning to prevent burning. Dip the dough in a mixture of melted honey, butter, and cinnamon before baking if desired.

Amy from Tennessee

Ezekiel Bread

Home Main Submit Contents Recipes

2 1/2 Cups whole wheat
1 1/2 Cups whole rye
1/2 Cup barley
1/4 cup millet
1/4 Cup lentils
2Tbsp. great northern beans (uncooked)
2 Tbsp. red kidney beans (uncooked)
2 Tbsp. pinto beans (uncooked)
2 Cups lukewarm water, divided
1/2 Cup plus 1 tsp. honey, divided
2 Tbsp. yeast
1/4 Cup extra-virgin olive oil

Measure and combine all the above ingredients into a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Course flour may cause digestion problems. This makes eight cups of flour. Use four cups per batch of bread.

Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use.

Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 t. of the honey and the yeast, stir to dissolve the yeast, cover, and set aside, allowing the yeast to rise for five to ten minutes.

In a small mixing bowl, combine the following: olive oil, 1/2 cup honey, and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly “heavy” cornbread. Spread the mixture evenly in a 11 by 15 pan sprayed with cooking oil. Let the mixture rise for one hour in a warm place.

Bake at 375 degrees for approx. thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread.

Southern Sourdough Bread

1 Pkg. Yeast 1 cup Bread Flour 1 teaspoon Salt
2 1/2 cups Warm Water 2 cups Potato Flakes 1/2 cup Sugar

Dissolve yeast in 1/2 cup warm water. Add water, flour, salt, sugar, and potatoe flakes. Mix well. Put in Glass or Plastic bowl NO METAL! Let stand uncovered (I cover mine with a thin cotton dish towel) on counter for 3 days, cover at night. Stir down as necessary. Transfer to a glass jar, cover and refrigerate 3 to 5 days. Yield: About 2 cups

To Continue Starter:
Take 1 cup of starter for bread. Add to the remaining starter,
3 Tab. Potato Flakes, 1 cup Warm Water, and 3/4 cup sugar. Mix well. Let stand on counter 8 to 10 hours, stirring as necessary. Refrigerate and use within 7 days. (I have lost my starter on the 7th day so I use it or feed it and give away a starter on or before the 6th day).

To Make Bread:
1 cup Starter 2 teaspoons Salt 1 1/2 cups warm water
6 cups Bread Flour 1/3 cup Sugar 1/2 cup vetetable oil

Remove 1 cup starter, feed remaining starter. Let the starter for the bread reach room temperature. Mix flour, sugar, and salt. Make a well in mixture and add starter, warm water and oil. Beat until blended well. Oil top of dough. Cover with plastic wrap and let rise until tripled in size, 4 to 12 hours. Beat down, turn dough onto floured surface and knead 8 to 10 minutes. Divide into 3 parts, shape into loaves, place in well greased pans, oil top of loaves. Cover with plactic wrap, let rise 5 to 6 hours until tripled in size.

Preheat oven to 350 degrees, bake bread 30 to 40 minutes. Bread will rise about 1 inch during baking. The fresher the starter (first 3 days) the quicker the bread rises. I have never had it take as long as the recipe suggests to rise the with either rising.

I have used the starter in other recipes that call for starter (rolls, pancakes, etc). The bread is wonderful. I really like this recipe because you have to add yeast only when you originally make the starter .

Pam in Arkansas

Emeril’s y2k Flatbread

Home Main Submit Contents Recipes

1 tsp. yeast
3/4 c. warm water
3 tlbs. oil
1 pinch sugar
2 tlbs. chopped basil
1 tlbs. minced garlic
2 c. flour
1/4 c. cornmeal
1 tsp. salt

Mix yeast, water, sugar and oil in large bowl. After a few minutes or when you think it’s happy, mix in all the other things. Turn out on a floured board and knead just for a short time. Oil a bowl and return the mix to it. Oil the top of the bread, cover and put in warm place to rise. When doubled, take out of bowl and cut in 5 or 6 pieces. Roll these out very thin, 1/4 in. or so, and place on grill. Cook till brown spots appear, turn over and cook other side. Enjoy..

This is a good recipe for those who will not have an oven during power outages. Also I’m sure this would taste good if the basil and garlic were left out, or you could add your favorite herbs and spices.

Bren’s Ezekiel Bread II

Home Main Submit Contents Recipes

I found this recipe for Ezekiel Bread on the Preparedness Nuggets website.
It’s pretty much the same as the other recipe but has baking instructions
for pans we have on hand. The following is an exact “cut and paste” from
their website.

EZEKIEL BREAD

Combine the following whole grains:

2 1/2 cups hard red wheat

1 1/2 cup spelt or rye (Biblically spelt was used, Ezekiel 4:9)

1/2 cup barley (hulled barley)

1/4 cup millet

1/4 cup lentils (green preferred)

2 T. great northern beans

2 T. red kidney beans

2 T. pinto beans

Stir the above ingredients very well. Grind in flour mill. Measure into large bowl:

4 cups lukewarm water

1 cup honey

1/2 cup oil

2 T. Red Star Yeast

Set aside for 3-5 mins. to allow yeast to grow.

Add to yeast mixture:

2 t. salt and the fresh milled flour from above mixture of grains

Stir or knead until well kneaded about 10 mins. This is a batter type bread and will not form
a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans (10 X 5 X 3) or
3 med. loaf pans or 2- 9 X 13 brownie pans. Let rise in a warm place for one hour or until
the dough is almost to the top of the pan. If it rises too much it will over flow the pan
while baking. Bake at 350 degrees for 45-50 mins. for loaf pans and 35-40 mins for brownie
pans.

*For fasting divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake
and drink a quart of water every day.

This is a very sweet, moist, cake-like bread. You may also add fruits and nuts or use the
flour made from this mixture in other favorite recipes. This healthy combination of grains
and beans is worth experimenting with. Combining grains and beans make a complete
protein. *For fasting, I do not alter the recipe.

Pam’s Garlic Casserole Bread

Home Main Submit Contents Recipes

1 Cup Scaleded Milk 2 PKGS Yesat
3 TBL Sugar 2 tea Salt
4 Cups Flour 2 TBL Butter
1/2 tea Garlic or Onion Powder and Poppy Seeds

Scald Milk, mix in Sugar, Salt and Butter. Cool to lukewarm. Dissolve yeast in 1 cup of warm water. Stir into milk mixture, add Garlic or Onion Powder and Poppy Seeds, Mix in Flour. Beat until blended. Cover and let rise in a warm place for about 40 minutes or until doubled in size. Stir down, beat for 30 seconds. Turn into a greases 1 1/2 quart casserole dish. Bake in a 375 degree oven for 1 hour or until bread tests done.

p.s. I use a glass casserole dish and bake at 350 for 30 - 35 minutes.
pfthechef

Batter Rolls

Home Main Submit Contents Recipes

1 pkg yeast 3/4 cup scalded milk
1/4 cup warm water 1/2 cup cold water
1/4 cup sugar 2 eggs, beaten
1/3 cup shortening 3 1/2 cups flour
1 tsp. salt

Dissolve the yeast in the 1/4 cup warm water. In a large bowl, combine sugar, shortening, and salt. Add the scalded milk, cold water and beaten eggs. Stir in the dissolved yeast. Add flour and mix well. Batter will be soft. Cover and let rise in a warm place 45 to 60 minutes. Stir down. Spoon into muffin tins that have been sprayed with cooking spray. Fill 1/2 full. cover and let rise 45 to 60 minutes. Bake at 400 for 15 to 20 minutes. Makes 18 lovely, light rolls in just 2 1/2 hours.

Gerda WinterElm

Simple Sourdough Batter Bread

Home Main Submit Contents Recipes

2 cups sourdough starter
1 teaspoon salt
2 Tablespoons butter or olive oil
1/2 cup milk
2 Tablespoons sugar
3 cups flour
Mix all ingredients, adding flour 1/2 cup at a time (you may not need it all depending on thickness of your starter)
Batter will be quite thick.
Spoon into a greased loaf pan.
Let raise until about double (1-2 hours)
Bake at 375 F for 40-50 minutes

Easy, excellent toasted!

Sue’s 60 Minute Rolls

Home Main Submit Contents Recipes

3 1/2 - 4 1/2 cups unsifted flour
3 Tablespoons sugar
1 teaspoon salt
2 packages yeast (I used yeast out of a jar)
1 cup milk
1/2 cup water
1/4 cup margarine

In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and dry yeast. Combine milk, water, and
margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine does not need to
melt. Gradually add to dry ingredients and beat 2 minutes with electric mixer, scraping bowl
occasionally. Add 1/2 cup flour and beat at high speed for 2 minutes. Stir in enough additional flour
to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5
minutes. Place in a greased bowl, turning to grease top. cover; place bowl in pan of warm water.
Let rise 15 minutes.

Turn dough out onto floured board. Divide in half and shape as desired.

I rolled each half into circles like for pie and took my pizza cutter and cut into 8 pie shaped pieces.
Brush with melted margarine. Roll up from the wide end and place on a greased cookie sheet with
the point end down. Brush the tops well with margarine. Cover with a towel. Let rise in a warm
place, free from draft for about 15 minutes. Bake at 425 degrees oven about 12 minutes on until
they are golden brown. Nice soft rolls. I had to use two cookie sheets for 16 rolls.

Bj’s Yummy Loaf Bread

Home Main Submit Contents Recipes

(I make this in a bread machine, but it should work as an oven loaf or rolls too)

Use ingredients in order given :-)

1/4 Cup Dry MILK Powder
1 1/4 Cup warm WATER
3 Tbsp HONEY
2 Tbsp Warm BUTTER
1/2 Cup RYE FLOUR
1 Cup WHOLE WHEAT FLOUR
2 Cup WHITE FLOUR
1 1/2 tsp SALT
1 1/2 tsp YEAST Granules
1/2 Cup chopped toasted ALMONDS
1/4 Cup MILLET
1/4 Cup toasted WHEAT GERM
2 oz grated Cheddar CHEESE

OPTIONAL...
1+ Tbsp dry ONION SOUP Mix
1 tsp ITALIAN Seasoning
1/2 Cup chopped Sun-dried TOMATOES
1 Tbsp GARLIC, minced or powder

Linda G’s Easy Zucchini Bread

Home Main Submit Contents Recipes

3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups unpeeled grated zucchini
3 teas vanilla
3 cups sifted flour
1 teas salt
1 teas soda
1 teas baking powder
3 teas cinnamon
1/4 teas ground cloves
1/8 teas ginger
1 cup finely chopped nuts
3/4 cup raisins
1 cup apples, diced
Mix ingredients as listed, beating well after each addition. Grease 2 loaf pans. Bake 1 hour at 350 deg. Cool on wire rack.

HOMEMADE CORN BREAD MIX

Home Main Submit Contents Recipes

6 c All-purpose flour
6 c Cornmeal
2 c Non-fat dry milk powder
1 c Sugar
1/3 c Baking powder
2 ts Salt
1 1/2 c Shortening that does NOT
Require refrigeration

Stir together flour, cornmeal, dry milk powder, sugar,
baking powder, and salt in an extra large mixing bowl.
Cut in shortening with a pastry blender till mixture
resembles coarse crumbs. Store in a covered airtight
container or self-sealing plastic bag for up to 6
weeks at room temperature. (For longer storage, place
in freezer container and seal; store in freezer up to
6 months. To use, allow mix to come to room
temperature.)

To use mix for corn bread or muffins, lightly spoon
into a measuring cup; level with a straight-edged
spatula. Makes 16 cups of mix.

To bake corn bread or muffins: Grease or spray an
8x8x2-inch baking pan or 10 2 1/2-inch muffin cups
with nonstick spray coating. Place 2 cups Corn Bread
Mix in a large mixing bowl. If desired, add 3/4 tsp
dried basil or thyme, crushed; or dried chives, chili
powder, or poultry seasoning. Make a well in the
center of the dry mixture. Combine 1 beaten egg and
3/4 cup water in a small bowl; add all at once to
mix. Stir just till batter is smooth (do not
overbeat). Pour batter into prepared pan or spoon
into prepared muffin cups, filling each 3/4 full. Bake
in a 425 degree over for 20-25 minutes for corn bread,
and about 15 minutes for muffins or till golden brown
and a toothpick inserted near the center comes out
clean. Makes 10 servings or 10 muffins.

http://web.archive.org/web/20000119183445/mrssurvival.com/sefer/sefer.cgi?Rice,:Pasta,:cereals,:grain

Y2K Ramen Hot Dish

Home Main Submit Contents Recipes

You need: 1 can Spam or Ham, cut into cubes
1 can Green Beans
Ramen Noodles or pasta (spaghetti, linguini, fetuccini or spaghettini or Angel Hair)
1/4 tsp ginger powder
1/3 tsp garlic powder
1/4 tsp black pepper
3 tbsps soya sauce with 1 tsp vinegar
1/2 tsp sugar
Salt to taste
Dash of Hot chili sauce (optional)
1/2 beef bouillion (optional and if using pasta), if Ramen is used, you can use the soup base packet it came with.
2 tbsp cooking oil
2 cups water (pasta boiling water)
corn satrch to thicken

Saute’ meat with garlic powder for a few seconds in hot oil to avoid burning the powder. Pour 2 cups of water (pasta boiled water) and add all seasonings. Bring to boil and simmer for 2 minutes.
Add green beans and let simmer for another minute. Thicken with corn starch, depending on how thick you want it to be.
Mix in cooked and drained Ramen noodles or pasta. Most Ramen noodles have a small packet of sesame oil, pour this on top before serving and after you have removed the noodles from heat. Serve hot.

Note: Adjust the seasonings to your taste. I have used minimal ginger in this recipe. Be careful of using bouillions with canned meat for it might get too salty.
You know your own bouillion brand better than I do so you have a better idea how salty it is. You can “play” with this recipe.

Submitted by: Angustia

Y2K Chili Rice - A One-Dish Meal (2 version)

Home Main Submit Contents Recipes

You need: 1 cup Uncle Ben’s Converted Rice
1 can vienna sausage or 1/2 can Spam or Ham
1 can corn kernel (optional)
1 cup canned or cooked kidney beans (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp ground cumin (optional)
1 cup cut-up canned tomatoes
2 tbsps cooking oil

Version 1:

Cook Uncle Ben’s according to package direction. Note: If using any canned veggies, you can use the liquid from this veggies to add to the water
needed to cook the rice. This not only help you save water but also uses the nutrients found in those liquid.
In a non-stick pan, heat the cooking oil and sort of brown the meat on all sides. Add the tomatoes and let simmer for 5 minutes.
Add the rest of the ingredients, including the cooked rice and keep simmering and stirring for another 5 minutes. Serve.

Version 2: Much simpler and more into fuel-conservation!

In a non-stick pan, heat up oil and brown meat on all sides. Add tomatoes and simmer for 5 minutes. Add un-cooked Uncle Ben rice and necessary amount of liquid to cook it. Add everything else and cook rice in this mixture.
Note: You have to cook this dish tho following how-to on rice pacakge as far as covering the pan so rice will cook properly.

Submitted by: Angustia

Chicken-Flavored Rice Mix

Home Main Submit Contents Recipes

4 c Uncooked Long Grain Rice
1 ts Salt
2 ts Dried Parsley Flakes
4 tb Instant Chicken Bouillon
2 ts Dried Tarragon
1/4 ts White Pepper
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavored Rice Mix. Stores in a cool, dry place and use within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.

your own bulgur

Home Main Submit Contents Recipes

take some wheat berries and twice the amount of water. Put in a pan. Boil for 45 minutes, or until the wheat is tender. Drain, save the liquid for soup. Spread the wheat kernels on a cookie sheet. Dry out in a 250 degree oven for about 45 to 60 minutes. After completely dry, grind coarsely. Store in airtight containers. You can use bulgur in any recipe that calls for cracked wheat.

http://www.mormonchic.com/recipe/recipebox/pages/foodstorage.asp

Using your Food Storage
By Kathleen Gordon-Ross, associate editor

“Store what you use, Use what you store.” This is the best advice I’ve heard when it comes to a practical approach to food storage. Without this practical rule of thumb it’s easy to waste time, money and food on things your family will not consume.

I love my friend Sondra’s approach to food storage. To make the concept more manageable, she broke the year into weeks, and got enough ingredients to make her families seven favorite meals 52 times. With the same seven core meals duplicated 52 times, she instantly has a year supply of dinners her family loves. Each time she makes that favorite meal for her family, she purchases the ingredients needed and trades them out with those in her food storage. This way her food storage always stay’s current and ready to use.

Food Storage is an essential element in being prepared and self-reliant. Whether you’ve had your food storage collected for 50 years or you’re just getting started with 50 lbs of flour, the recipes and resources collected below will prove invaluable. For those with a storage of food, they will encourage you to use and rotate your storage. For those getting started or adding to their storage, I hope this helps you to do so efficiently and effectively.

EGG SUBSTITUTE

Using Flax Seed:
This recipe is every bit as good as real eggs for use in your favorite baked goods. For each egg needed, place in blender:

1 Heaping Tablespoon of whole organic Flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs.

Each 1/4 cup of Flax seed mixture will replace one egg in baking

Using gelatin:
Before starting recipe for cookies, cake etc...
Combine 1 tsp unflavored gelatin with 3 Tbsp cold water and 2 Tbsp plus 1 tsp boiling water. This mixture will substitute for 1 egg in a recipe.

Recipe from waltonfeed.com.

INSTANT OATMEAL

To make individual instant packets, combine the following ingredients in small ziplock bags.

1/2 cup oats, blended until powdery
1/4 cup unpowdered oats
1/8 tsp salt
1 tsp sugar (optional)
optional: Add any dried fruit that is broken into small pieces like dried apple pieces, raisins, dried apricots and/or cinnamon.

Seal baggie and store in a dry place.

Microwave directions for cooking:
Empty packet into microwavable bowl. Add 2/3 cup water or milk. Microwave on high about 1 1/2 minutes, stir.

Conventional directions for cooking:
Empty packet into pan. Add 1/2 cup boiling water; cook and stir over heat until thickened.

Recipe from www.thefamily.com.

CREAM OF CHICKEN SOUP

Here’s a way to make cream of chicken soup from beans. The kids love the stuff.

1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.)
4 Cups Water or Milk
1 Tablespoon Chicken Bouillon
1/8 teaspoon pepper
1/4 cup dehydrated onions or 1 small onion optional

Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes.

Serves 4.

Recipe from waltonfeed.com.

TUNA CASSEROLE

8 ounces cooked noodles
1 can tuna
1 can cream of mushroom soup
2/3 cup powdered milk (see directions on package for mixing)
1 cup Ritz crackers, crushed into crumbs
1 cup canned peas, drained

Mix tuna, peas and noodles together and layer in greased casserole dish. Combine cream of mushroom soup and milk and pour over tuna and noodles mixture. Top with crushed cracker crumbs. Bake at 350°F for about 30 minutes.

Makes 4 servings.

CHICKEN PASTA

1 (12.5 oz.) can chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 Tbsp. olive oil
6 Tbsp. chicken broth
2 Tbsp. lemon juice
1 Tbsp. capers, drained
4 oz. spaghetti, cooked

Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve over cooked spaghetti.

Serves 2.

Recipe from www.simplyprepared.com.

Simplyprepared.com also offers a cookbook called “Pantry Cooking” it is authored by a member of the Church. For additional information about the cookbook, it’s author, and to order your own copy, visit: www.simplyprepared.com/page4.html

CHOCOLATE SNACK CAKE

1 2/3 cups all purpose flour
1 cup packed brown sugar
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
½ teaspoon vanilla

Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.

Applesauce Cake: Omit cocoa and vanilla. Stir 1 ½ teaspoons ground allspice into the flour mixture. Reduce water to ½ cup and stir in ½ cup applesauce.

Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.

Double Chocolate: Sprinkle ½ cup semi-sweet chocolate chips over the batter in pan.

Maple Nut: Omit cocoa and vanilla. Stir ½ cup chopped pecans into the flour mixture and ½ teaspoon maple extract in with the water.

Recipe submitted by Christine, Lawrence 1st Ward, Topeka, KS Stake.

More Food Storage Recipes

http://www.thefamily.com/recipes/foodstorageind.htm

http://www.simplyprepared.com/page7.html

http://waltonfeed.com/grain/y-rec/

http://www.nursehealer.com/Recipes.htm

http://www.foodstorage.net/recipes.htm

RECIPES USING TVP
www.cookingvegetarian.com
www.vegsoc.org
www.vegweb.com
www.greeting4u.com
www.nursehealer.com

I know a number of families who use TVP in their daily cooking as well as in their food storage. If you’re looking for some additional recipes, here are a couple of good places to go.

Looking for information about TVP, its benefits, and tips for using it in cooking, visit these web sites:
waltonfeed.com
www.beprepared.com

PANTRY COOKING
PANTRY COOKING contains more than 350 recipes using only storable foods. No fresh or frozen ingredients are required so you can pull together a delicious meal from what is on hand. Recipes have been developed and tested over a 17-year period on groups large and small with great success.

PANTRY COOKING also offers an extensive chart of substitutions for the times you run short. And for those interested in long term storage, there are shelf life charts and a plan for determining needs based on a rotating menu plan.

For additional information about the cookbook and to order your own copy, visit: www.simplyprepared.com

MONTHLY
FOOD STORAGE NEWSLETTER
www.nursehealer.com/NL.htm

A FREE Monthly E-mail Food Storage Newsletter is available by joining the FREE Food Storage Newsletter Announce-Only Email List (this website has a number of other e-mail lists, too). This newsletter will provide food storage guidelines, acquisition plans, shelf life information, cooking and food preparation ideas, and buying and storage tips. These ideas are gathered from numerous resources. It is written so that anyone interested in food storage for any reason may find useful information in it. An archive of past newsletters is available on their website.

BUILDING A YEAR SUPPLY - A MONTLHY FOOD STORAGE CALENDAR
www.thefamily.com

If getting a years supply of food stocked up seems overwhelming, this calendar breaks up your year supply into weekly shopping items. Having this kind of “shopping list” all ready created helps you see that it is possible to have a year supply stored up in a short amount of time.

WATER STORAGE
www.foodstorage.net/guides3.htm

Storage of Emergency Water - Various sources recommend home storage of a two week supply of water. The amount often recommended is seven gallons per person for drinking and food preparation, and another seven gallons per person for other limited uses such as hand washing, teeth brushing and dish washing (total fourteen gallons per person for two weeks). Both glass and plastic containers are commonly used for water storage at home. Containers should be clean and sanitary. Glass containers are breakable and somewhat heavy compared to plastic, but they are not permeable to vapors and gases, the amount of leaching (dissolving) of chemicals from glass into water is insignificant. Plastic containers are lightweight and substantially more resistant to breakage than glass.

If plastic containers are used, care should be taken to assure that they are made of plastic approved for food contact by the Federal Food and Drug Administration. Polyethylene plastic is approved for food contact and is commonly used for containers of various sizes, including 55-gallon drums. Certain types of plastic containers are not intended for food contact (such as vinyl plastic waterbeds, or trash containers) and may leach undesirable chemicals into stored water. Leaching of chemicals from approved plastics is negligible.

For long-term storage, water should be sterilized or disinfected. Water stored in thoroughly cleaned plastic or glass containers can be chemically disinfected for long-term storage by treating each gallon with sixteen drops of liquid chlorine bleach (Clorox or Purex type bleaches, containing 4% to 6% sodium hypochlorite). One teaspoon of bleach disinfects five gallons of water. This level of treatment will prevent growth of microorganisms during storage.

Water stored in plastic containers should not be stored near gasoline, kerosene, pesticides or similar substances. Vapors from these substances could permeate the plastic and affect the water. Thick-walled polyethylene containers are significantly less permeable to vapors than are thin walled containers, Be certain, when selecting a storage container for water, that it has a tight fitting cap or lid to prevent entrance of contaminants and evaporation of water. Because sunlight has an adverse affect on plastic, water should be stored away from direct exposure to sunlight.

Sterilized or disinfected water, stored in clean, food-approved containers with secure lids or caps, should be safe for use even after many years of storage. Replacement of stored water with fresh water should be necessary only if the stored water becomes contaminated in some way or if the container should begin to leak. Be certain to label each container so there will be no question about its contents. Include the date and information on the method of disinfection used.

http://www.mormonchic.com/healthy/home_remedy.asp

People have always used plants, minerals and whatever else was at their disposal for medical purposes. They had to experiment and try new things in order to find out what worked best. Many cures were specific to the location in which they existed. When the pilgrims began to colonize the states they brought with them many plants and seeds from Europe. They also used native plants and took instruction from the Native Americans about their use. Among the duties of a wife and mother was having knowledge of herbs and how to use them as medicine for her family. The LDS pioneers brought herbs with them as they traveled to the Salt Lake valley. They continued the tradition of using their gardens as “medicine cabinets”.

By Connie Sorensen, contributor

Here are some of our favorite
Home Remedies
Tick Bites

paint with clear fingernail polish. The polish will suffocate the tick and stop the itch

-Lori Garcia, Topeka Kansas Stake

Ear Ache

Dip a cotton swab in astringent (used to remove excess oil from your face). Carefully swab the inside of your ear. The tingle will help ease the ear ache. NOTE: do not stick the swab deep in your ear canal. This could rupture your ear drum and damage your hearing.
Run a hair dryer on medium heat and blow into the ear. This will temporarily help with the pain.

-Lori Garcia, Topeka Kansas Stake

If your baby has a slight ear infection, just put a few drops of breast milk in the ear and it will clear up the ear infection.

-Jenny Vergara, Tempe Arizona Stake

Mosquito Bites

Dip a cotton ball in rubbing alcohol and dab the mosquito bite. The alcohol will help relieve the sting.

-Lori Garcia, Topeka Kansas Stake

Bug Bites

Mylanta (the antacid) will help sooth the itch of bug bites.

-Lori Garcia, Topeka Kansas Stake

Rub meat tenderizer over the bite to take away the itch. My Grandmother swears by this one!

-Heather Hales, Chandler Alma Stake

Common Cold

Whenever you get a cold, or better yet, feel a cold coming on, drink a quart of Celestial Seasonings - Red Zinger, herbal tea. Sweeten with honey to taste. Drink a quart or so of the herbal tea each day to decrease your cold symptoms.

-Kathleen Gordon-Ross, Topeka Kansas Stake

Upset Stomach

Have an upset stomach and can’t keep anything down? Try sipping a cup of hot/warm Jell-o. Make Jell-o according to directions on box. Instead of placing liquid in the fridge to set-up, pour into a cup, wait a few minutes so you don’t burn your mouth, and slowly drink the liquid.

-Kathleen Gordon-Ross, Topeka Kansas Stake

½ cup orange juice, ½ cup water, 1 tsp sugar, 1 dash salt, mix and pour over 8 -12 ounces of crushed ice. Sip slowly.

-Connie Sorensen, Gunnison Utah Stake

In-grown Toe Nail

For an ingrown toenail that is inflamed and in pain-soak it in a tub of warm water and boric acid (the powder kind).

-Heather Hales, Chandler Alma Stake

Canker Sores
When I was a kid I used to get REALLY bad fever blisters and canker sores, it was so bad that I eventually had to take medication for them. But before I was prescribed the medicine my mom would have me soak my tongue (the part with a canker sore on it) in a small glass of whiskey. The alcohol would numb the pain so that I could eat, it worked great!

-Heather Hales, Chandler Alma Stake

Mylanta is an excellent mouth rinse for sore mouths (cankers, sores from braces, etc.). It works even better when combined with liquid benadryl 1:1, this seems to decrease swelling.

-Connie Sorensen,Gunnison Utah Stake

Engorged Breasts or Mastitis

If your beasts are ever engorged with breast milk (if you are weaning or if you have mastitis) put a cabbage leaf in your bra (touching your skin) and leave it there until you feel the lump go away.

-Jenny Vergara, Tempe Arizona Stake

Salt
I’m a firm believer in salt - strongly salted warm water to gargle when you have a sore throat or just to kill germs on a regular basis. Salt on the toothbrush (YUCKY) to get to that hard to remove yuck that can build up on teeth in hard to reach places - floss first, then salt, then brush with toothpaste afterwards, this one takes a hardy soul as it is rather strong on the old taste buds!! Salt is excellent for drawing pus out of a minor wound. Put some into the palm of your hand, add just a drop of water to form a ball, put into or onto cleaned open minor wound, cover with Band-Aid to keep salt on, leave overnight. Repeat for another day if needed but usually one night is enough, then apply some MANUKA* honey and cover.

-Sharon Shields Davidson, Taranaki District, New Zealand

Honey
chewing honey comb is excellent for clearing the sinus area.

Sage and honey to gargle with if you have sore throat and cider vinegar and honey for a cold coming on. Once again Manuka honey is best; it has the strongest antibiotic properties of all the honeys.

-Sharon Shields Davidson, Taranaki District, New Zealand

Diaper Rash

Equal parts of liquid Benadryl and Maalox. Make a paste and use generously on the bottom.

-Susan Hales, Norman Oklahoma Stake

*Manuka is a honey from New Zealand and is available at health food stores or over the internet, one site is http://www.manukahoneyusa.com.

A Little History of Home Remedies

“Every pioneer wife and mother had her supply of home medicines and her favorite remedies. The most universal of these was doubtless olive oil, called sweet oil, sacred for use in anointing and also used as an ointment and an internal medicine, either alone or in combination with other ingredients. Bruises and sprains were bathed in hot salt water and sagebrush tea.

The antiseptic qualities of table salt were employed for infections and in fresh cuts as a preventative of infection. Other antiseptics used on both man and beast were turpentine and coal-oil.

Among spring tonics were the dominant sulfur and molasses and also such bitters as teas made of peach-tree leaves, quaking-aspen bark, hops, and even sage brush. Then there was tea made from larb or urva-ursa, catnip, spearmint, and peppermint. These last were considered good for sick stomachs, as were black and green tea.

Poultices were made from bread and milk, crushed onion, crushed burdock leaves and sugar, and soft pine gum.

Cough remedies were made from honey and horehound. Ginger tea or cayennes in cream with hot foot baths were standard for colds.

Lobelia was considered a good stimulant and also, strangely, as a relaxing agent for tense muscles as in child-birth.

For stimulating the kidneys, Harlem oil was widely used. Milder diuretics were teas made from parsley, pumpkin seeds, watermelon seeds, dandelion, and juniper berries.

Salves largely used mutton tallow as a base. Indian women recommended some of these wild herbs and barks to the pioneers. One of their favorites, pennyroyal, used as a tea for women’s ailments, was commonly called “squaw medicine.” (From “The Book Escalante Story”, Medical Services, 1875 - 1964 p 223).

More Info. on
Home Remedies:

Web MD
www.otan.us
www.lacetoleather.com
www.gardenguides.com
The Everything Herbal Remedies Book: Feel Better Using Simple Treatments and Home Remedies, by M.J. Abadie.
The Doctor’s Book of Home Remedies published by Random House.

This Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

http://www.mormonchic.com/recipe/recipebox/pages/family_recipes.asp

Recipes from Grandma’s Kitchen
By Kathleen Gordon-Ross, senior editor
Tips for printing this article

HAM & POTATO CASSEROLE

Myrtle Manning Cottle, 1894 - 1969

White Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk

In skillet, make roux of butter, flour. Add milk and cook, stirring constantly until sauce thickens.

Casserole:
5 medium potatoes - raw, cubed
thick slice curred ham - cubed

Add potatoes to greased 8x8 baking dish. Layer ham over potato layer and pour sauce evenly over casserole. Cover and bake at 350°F for 45 minutes.

Submitted by Kathleen Gordon-Ross

5 - 3s FRUIT SLUSH

Raghild Romania Hansen Porter

The following recipe was my grandmother’s and she made it for every family function. It was especially good at summer family reunions and wedding receptions. Grandma called it 5-3s, because she used three of each of the five fruit ingredients but today, we use concentrated fruit juice to simplify.

This recipe makes enough for a crowd. She always served this slush with her equally famous brownies and they were especially a hit with the hired men who worked on her and Grandpa Porter’s farm. I’m sure the slush was a wonderful treat during a hot day on the farm!

3-5 bananas, mashed
1 can frozen orange juice
1 can frozen lemonade
1 large can pineapple juice
1 can crushed pineapple

Mix with:
2 quarts water brought to a boil with 1 cup sugar.

Freeze then break up into a slush before serving.

Submitted by Janice Hayes.

POMEGRANATE SALAD

Mary Ellen (Ella) Stucki Wittwer, 1884-1950.

For as long as I can remember we’ve had Pomegranate Salad at every Thanksgiving. It wasn’t until I ran across this recipe in a family cookbook that I realized why and how long.

Seeds of one pomegranate
4 apples, chopped
1/2 cup walnuts, chopped
1/2 cup raisins
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla

In a bowl, combine fruit and nuts. In separate bowl, combine cream, sugar, vanilla and whip until soft peaks form. Fold into fruit and nuts.

Optional dressing: vanilla yogurt makes a nice, light substitute for whipping cream. Start with 1 cup of yogurt and slowly add additional spoonfuls, until the fruit and nuts are lightly coated

Submitted by Kathleen Gordon-Ross

BOILED RAISIN CAKE

Arbilla Carter 1897.
1/2 cup water
1/2 package raisins
1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon allspice
1 cup applesauce
1 teaspoon vanilla
1 cup nuts

In a saucepan bring water and raisins to a simmer - once raisins are plump set aside to cool.

Cream shortening, sugar and eggs. Mix dry ingredients. Add to shortening mixture along with applesaue and vanilla. Add raisins. Bake 35 minutes at 350°F.

SNOWFLAKE DREAM CAKE

Aldora Alder Keller, 1908 - 2000

This was Grandma’s signature cake. One of the desserts she prided herself on, a dessert she took to EVERY function... reunions, church socials, family dinners, etc.

1 package yellow cake mix
1 can 20 oz. crushed pineapple, drained (save the juice)

Bake the cake according to directions using the pineapple juice as part of the liquid. Add water as needed.

Bake at 350°F in a well greased and floured 9x13 pan. Cool and leave in the pan.

Blend with an electric beater until smooth:
3 oz. cream cheese, softened (be sure you warm it up & cream until it’s fluffy)
1 - 3oz. instant vanilla pudding
1 cup cold milk

Fold in the drained pineapple. Spread the mixture over the cake. Over the pineapple mixture, spread 1 carton Cool Whip. Sprinkle with crushed nuts and coconut.

Cool for sever hours. Serve chilled.

Submitted by Kathleen Gordon-Ross

CITRUS CAKE

This recipe was given to my Great Aunt Dora, when she passed it on she wrote “you will love this cake” on the recipe card. I know I love it, it is one of my favorites and I am always asked for a copy of the recipe! It works great as a layer cake or a sheet cake.

1 lemon (or yellow) cake mix
3 eggs
1/2 cup melted butter
2 tablespoons flour
1 cup water
1 can of mandarin oranges & 1/2 cup of juice

Mix all ingredients together. Pour into either 2-9” pans or 1 9”x13” pan. Bake for 30-40 min. at 350°F.

Frosting:
1 pkg. instant lemon (or vanilla) pudding mix
1 cup crushed pineapple
1-8oz. whipped topping
coconut flakes for garnish.

Mix whipped topping and pudding thoroughly before adding remaining ingredients. Double for a layer cake.

Submitted by Heather Hales.

HAMBURGER STEW

This recipe comes from a collection of my Great Grandmother Thompson’s recipes. When she passed away, her recipes were combined and passed out among her decedents. This recipe is great for a cool fall night, & it is so easy!

1lb ground beef
1 cup diced potatoes
1 onion chopped
4 cups hot water
1 bay leaf
1 cup diced carrots
1 cup diced celery
1-8oz. can of tomato sauce
1/4 teaspoon dried basil

Brown beef and sauté onions. Add all other ingredients and simmer until done (about 1 hour). Serves 4-6.

Submitted by Heather Hales.

MEXICAN WEDDING COOKIES

(aka- Russian Tea Cookies) This is my grandmother’s recipe. I remember eating these as a child, I still love them today and make them around Christmas. They are so easy, it is a great cookie to make with your kids!

1 cup butter
1 teaspoon vanilla
1 cup chopped nuts (walnuts or pecans)
6 teaspoons of powdered sugar
2 cups cake flour.

Cream butter & sugar. Add remaining ingredients. Mix well. Drop by spoonful onto cookie sheet and flatten slightly. Bake & roll in powdered sugar while still warm.

Submitted by Heather Hales.

PORCUPINE MEATBALLS

Kids love these meatballs! I made store bought meatballs once and my husband kindly told me that perhaps I should get his mother’s meatball recipe! When I called my MIL she said that she too had been told early in her marriage to get it from her MIL! 3 generations of Hales’ will be raised on these meatballs!

2 cans of tomato soup with water added
1.5 lbs of ground beef
1 egg
1/4 cup milk
1 piece of bread (or 1/2cup of bread crumbs)
1 whole onion soup mix
1/2 cup uncooked rice

1. Mix beef, egg and milk. Add breadcrumbs and allow to soak up the egg. Mix in the rice and onion soup mix. Mix just enough to combine. Use your hands or a mini ice-cream scoop to form meatballs.

2. Brown meatballs in a frying pan with 1Tablespoon of oil

3. Add soup and water to a deep pot.

4. Add meatballs to the soup, bring to boil and reduce heat. Simmer for 1 hour with the lid on.

5. Serve meatballs and soup over rice.

Submitted by Heather Hales.

http://www.mormonchic.com/recipe/recipebox/pages/back-to-school.asp

Bar Cookies for Back to School Lunches
By Kathleen Gordon-Ross, senior editor
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In my family there wasn’t much choice, if you wanted to eat lunch, you took one from home. Mom tried lots of different things to make taking our lunch to school more appealing. Probably her best idea was asking us what we wanted to have available for our school lunches. Involving your child in the decision making process is a great way to ensure they will eat the food you pack. Food that doesn’t get eaten, or is traded across the lunchroom table has ZERO nutritional value for your child.

Here are some ideas for mom’s and kids who are wanting to spice up their brown-bagging experience - everything from non-traditional lunchbox foods, to questions you should ask before packing your child’s lunch. And because Recipe Chic just wouldn’t be the same without some yummy kid tested recipes - we’re sharing five of our favorite bar cookie recipes.
OATMEAL-CHOCOLATE CHIP BARS

1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 package (6 ounces) semisweet chocolate chips

Preheat oven to 350°F. In a medium bowl, cream butter and sugar until fluffy. Add eggs and extracts, stirring until well blended. In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to creamed mixture, stirring until well blended. Stir in oats and chocolate chips. Spread batter in a greased 7”x11” baking pan. Bake 20-25 minutes or until golden brown. While still warm, cut into 1”x2” bars. Cool completely in pan. Store in an airtight container.

Makes about 3 dozen bars.

Recipe from “Tasty Holiday Gifts.”

CHOCOLATE REVEL BARS
3 cups quick cooking oats
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract

1 (14 oz.) can sweetened condensed milk
1-1/2 cups semi-sweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts

Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside

In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 teaspoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.

Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.

Bake for 30-35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

Makes 24 bars.

Recipe taken from a allrecipes.com.

CRISPY PEANUT SQUARES
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups crisp rice cereal squares
1 cup peanuts

Combine first 3 ingredients in a glass bowl; microwave at HIGH 3-4 minutes or until melted, stirring once. Stir in vanilla.

Fold in 6 cups cereal and peanuts. Spread mixture into a lightly greased 13”x9” pan. Cover and chill 1 hour or until set; cut into small squares.

Makes 4 dozen bars.

Recipe from July 2001 Southern Living magazine.

BANANA BARS

Batter:
1/2 cup pecans
2 cups flour
2 teaspoons baking powder
1/8 teaspoon cinnamon
2-3 bananas
1/4 cup shortening, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla

Glaze:
1/2 lb. powdered sugar
Water or orange juice

In a food processor chop pecans. Set aside in small bowl. Combine flour, baking powder and cinnamon in food processor. Set aside in bowl. Process bananas. Measure out 1 cup bananas. Freeze any remaining bananas for future use. Cream together shortening and sugar in processor. Add eggs, vanilla and bananas and mix thoroughly. Add dry ingredients and mix until just combined. Add pecans. Spread batter onto jelly roll plan. Bake at 350°F for 20-25 minutes. To prepare glaze combine powdered sugar and enough water or orange juice (~1/3 cup) to make a pouring consistency. Glaze cake while still warm. Cut into small bars and serve.

Recipe from “Favorite Recipes from Quilters” by Louise Stoltzfus.

PEANUT BUTTER AND JELLY BARS
1 cup (2 sticks) unsalted butter,
room temperature, plus more for pan
3 cups all-purpose flour,
plus more for pan
1-1/2 teaspoons salt
1 teaspoon baking powder
1-1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
2-1/2 cups smooth peanut butter
1-1/2 cups strawberry jam,
or other flavor
2/3 cup salted peanuts, roughly chopped

1. Heat oven to 350°F. Butter a 9-by-13-by-1-inch baking dish, and line the bottom with parchment paper. Butter parchment, and dust with flour. Tap out excess, and set aside. Whisk together flour, salt, and baking powder; set aside.

2. Place butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy, about 2 minutes. On medium speed, add eggs, one at a time, beating well after each addition. Add vanilla, and beat to combine. Add peanut butter, and beat until combined, about 2 minutes, scraping down sides of bowl as necessary. Reduce speed to low, and add dry ingredients, one cup at a time. Beat to combine.

3. Pat two-thirds of mixture evenly into prepared dish. Using an offset spatula, spread jam on top of peanut-butter mixture. Top with remaining third of peanut-butter mixture. Sprinkle with peanuts.

4. Bake until golden, 35 to 45 minutes. For perfectly cut bars, run a paring knife around edges of pan, and invert onto cooling rack. Invert again onto a cutting board. Cover with plastic wrap, and transfer to refrigerator until firm, about 1 hour. Use a sharp knife to cut into 1-1/2-by-2-inch pieces.

Makes 30 bars.

Recipe from Martha Stewart. This was her ‘Cookie of the Week’ from her August 3, 2001 show.

SUN·MAID BREAKFAST BARS
3/4 cup all purpose flour
3/4 cup granola or toasted wheat germ
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 cup butter or margarine, melted
1/4 cup honey
1 egg
1/2 teaspoon vanilla
1 cup Sun·Maid Raisins
1/2 cup chopped walnuts

Heat oven to 350°F. Grease an 8-inch square pan. Combine flour, granola, sugar, baking powder and cinnamon. Stir in butter, honey, egg and vanilla; mix well. Stir in raisins and walnuts. Press mixture into greased pan. Bake for 20-25 minutes or until lightly browned. Cool. Cut into bars and wrap individually in plastic wrap.

Makes 10 bars.

Recipe taken from a Sun·Maid advertisement in the September 2001 Reader’s Digest.

BROWN
BAGGING IT 101:

IT’S IN THE BAG BABY

* Use markers, crayons, colored pencils, or stickers to decorate the outside of your child’s lunch bag.
* Consider using a reusable lunch box, bag or pail instead of the traditional brown paper sack. This will not only allow you to protect ‘smash’able lunch items, but may also make it easier for your child to identify his/her lunch in a sea of ‘brown bags.’
* Put little stickers, a special note to your child, a funny comic or joke, or an encouraging quote in their lunch bag.

DO YOUR HOMEWORK...

* Find out from the school if “trading” is allowed? Just like food that doesn’t get eaten has no nutritional value, food that gets traded, has no nutritional value to your child.
* What happens to your child’s lunch once they leave home? Does it get put in a cubby hole or locker, or thrown in a box with 24 other kids lunches? Knowing what condition your child’s lunch will be in when they finally get to eat it can help you decide what and how to pack
* Ask your child what they want to eat for lunch and involve them in packing their lunch. The more involved your child is the more likely they will be to eat the foods you/they pack.
* Buying in bulk and then ‘repackaging’ in sandwich baggies may be cheaper than buying individual serving sizes.

THINKING OUTSIDE
THE BAG

You’re child’s lunch doesn’t have to be simply a PBJ and apple. Consider packing:

* Raw veggies with dip (individual ranch dips)
* Yogurt covered raisins
* Dry fruit
* Trail Mix
* Crackers and Cheese (make your own Lunchable)
* Salad Sandwiches (egg, ham, chicken)
* Homemade Fruit Roll-Ups/Leather
* Peanut Butter Crackers (homemade Ritz-Bits)

A-AS-IN-APPLE MIX

What you need:
1 1/2 cups cinnamon graham squares
3 ounce bag Granny Smith apple chips
2/3 cup apple-oat cereal circles
2/3 cup alphabet cereal
2/3 cup yogurt-covered raisins
1/3 cup sunflower seeds

Combine above ingredients into a snacker’s trail mix for the lunch box, or enjoy after school.

CLEVER CUTTING FOR BAR COOKIES

Line a baking pan with aluminum foil, allowing several inches to extend over sides; lightly grease foil. Spread batter in pan; bake and cool. Lift from pan using foil; press foil sides down, and cut cookies into desired size and shape. For diamond-shaped bar cookies, cut diagonally in one direction and straight across in the other direction. The yield will be slightly less.

LUNCH & FHE

Make lunch a topic of discussion in FHE. Sit down with your children talk about taking their lunch to school. Make a list of foods they want to eat for lunch. Talk about the importance of eating a balanced diet and try to get them to choose foods from all the major food groups.

FHE Activities:
· Decorate a week/months worth of brown paper lunch sacks.
· Make one of our bar cookie recipes to put in their lunch.
· Write out a lunch menu for the upcoming week

http://www.mormonchic.com/recipe/recipebox/pages/ultimate_cookie.asp

MONSTER COOKIES
3 eggs
1-1/2 cup brown sugar
1 cup white sugar
3/4 teaspoon vanilla
1 teaspoon corn syrup
2 teaspoons baking soda
1 stick margarine, softened
1-1/2 cup peanut butter
4-1/2 cups oatmeal
2/3 cup chocolate chips
2/3 cup candy coated chocolate pieces

Mix in order. Drop by teaspoonsful onto ungreased cookie sheet. Flatten slightly. Bake at 350°F for 10 minutes.

Recipe from Gooseberry Patch Old Fashioned Country Cookies Cookbook.

CONGO BARS
2/3 cup butter or margarine, melted
1 lb. brown sugar
3 eggs
1 teaspoon vanilla
2-3/4 cup sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped nuts (optional)
12 oz. semi-sweet chocolate chips

In a large bowl or pan (after melting), combine margarine and brown sugar. Add eggs one at a time, beating well after each. Add vanilla. Sift together dry ingredients and add to sugar mixture. Add nuts and chocolate chips. Pour into greased, shallow roasting pan. Bake at 350°F for 22-25 minutes (don’t overbake).

RC NOTE: I used a 9x13 pan and had leave these bar cookies in the oven for 30-35 minutes. I’d suggest trying to use a 10x15 pan if you have one for this recipe.

Recipe from Gooseberry Patch Old Fashioned Country Cookies Cookbook.

OATMEAL CRANBERRY COOKIES
2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined.

Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours and overnight. Preheat oven to 350°F. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

Bake until golden but still soft in center, 16-18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Makes about 3 dozen.

Recipe from Martha Stewart special issue “Holiday Cookies” 2001.

PEANUT BUTTER COOKIES
4 tablespoons butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 cup flour
1 teaspoon baking soda
1/2 cup peanut butter

Cream together butter and sugars. Add egg and mix lightly. Combine flour and baking soda. Add to creamed mixture and mix well. Add peanut butter and mix well. Roll into small balls. Arrange on creased cooking sheet and press down [with fork dipped in cold water]. Bake at 350°F for 10-12 minutes or until brown.

Recipe from Favorite Recipes from Quilters.

OATMEAL & DRIED CHERRY COOKIES

1-1/2 cups all purpose flour
1 teaspoon gound cinnamon
1/2 teasspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, room temp.
1 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups old fashioned rolled oats
2 cups dried sour cherries.

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and powder; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, 1-2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in oats and dried cherries.

Using a 2 ounce scoup, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turing brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

Recipe from MarthaStewart.com

For Best Results:

* Use the freshest ingredients available.
* Nearly all cookie recipes call for a fat. Unsalted butter is a good choice because it gives the cookies a creamy richness. But whatever fat - solid vegetable shortening, or butter - you use, let it soften and come to room temperature first.
* All-purpose flour is fine to use for almost all cookie recipes.
* Save yourself time and aggravation by reading through the recipe and measuring out all your ingredients before you begin. You’ll be less likely to skip an ingredient or make a mistake.

The six different types of cookies:

DROP COOKIES are made by dropping soft dough, by spoonfuls, onto the baking sheet.

ROLLED COOKIES are made from chilled dough that has been rolled flat on a floured surface. Shapes are cut with cookie cutters.

REFRIGERATOR COOKIES are made from dough that has been rolled into logs and then chilled. Cookies are sliced from the log.

PRESSED COOKIES are made by piping chilled dough through a cookie press, pastry bag or sturdy plastic bag.

BAR COOKIES are baked in a single batch, then cut into squares or bars after they’ve cooled.

SHAPED or MOLDED COOKIES are made with a stiff dough that is formed into balls or other shapes.

Tips for Mailing Baked Goods:

* Brownies and soft cookies are best for mailing.
* It’s best not to send cookies that have frosting or thin cookies that can be easily broken.
* Wrap cookies in pairs, keeping the flat sides of the cookies together.
* Separate cookie layers with waxed paper or plastic wrap.
* Pack in an airtight container - like a Tupperware, or a Gladware container.
* Pack cookies close together between cushioned layers, so they can’t shift around and break during shipping.

Packing Tip:

Shrink-wrapping large cookies or small stacks of cookies helps to keep them fresh. Simply wrap cookies in plastic wrap and place in a 350°F oven for 5 minutes. Turn oven off and let stand until the plastic wrap conforms to th

http://www.mormonchic.com/recipe/recipebox/pages/camp_tinfoil.asp

Tinfoil Dinners
By Lisa James, staff writer
LIPTON “Recipe Secrets” POTATOES
1 Envelope Lipton Soup Mix
8 Potatoes
2 Onions
1-1 1/2 sticks of butter

Slice potatoes and dice onions. Mix in a bowl with your favorite packet of Lipton Onion Soup Mix.

Take a piece of tinfoil about 10 X 12 inches. It helps to take a slab of butter and spread it all over the tinfoil (this will help to avoid the potatoes sticking while cooking). Then, scoop some potatoes in the tinfoil. Put 2-3 tabs of butter in each serving as well. (approximately one tablespoon per packet) Fold the tinfoil until it is completely sealed. Place on your coals when you are ready to cook them. Cook for about 15 - 20 minutes.

SWEET & SALTY CORN on the COB

16 small ears of corn
1/2 cup honey
2 1/2 teaspoons salt
1/4 cup water

Gently pull the husks down from the corn but do not tear them off. Remove the corn silk. Place the honey, salt and water in a small saucepan, bring to a boil and boil gently for 3 minutes. Brush the corn with this syrup, pull the husks up around the ears and wrap each ear with aluminum foil. When you are ready to cook the corn, place the wrapped corn in the coals. Turn frequently until the corn is tender, about 20 minutes.

Serves 8 people.

Recipe from: http://www.telliquah.com/campfire.htm

BURGER IN FOIL

1 to 1-1/2 LB ground beef
4 16-inch squares aluminum foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 small green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate meat into 4 portions. Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and green peppers. Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.

Makes 4 servings.

Dallas Morning News - Food section - 7 June 1995

FOILED CHICKEN
1 small green pepper; chopped
1/2 small red pepper; chopped
10 Mushrooms; chopped
4 large Chicken breasts
1 can Pineapple slices (8oz)
Non-stick cooking spray or 1 tsp. butter
Garlic powder, salt and/or pepper to taste
4 Squares heavy duty foil (16x16 inches)

Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste.

Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side.

Dallas Morning News - Food section - 7 June 1995

CANNON BALLS

1 lb. ground beef
4 - 6 large onions
seasoning for ground beef

Cut onions in half and remove the centers. Fill each onion shell with seasoned ground beef. Wrap each filled onion with foil so that it will not leak.

When ready to cook, place on top of hot coals and bake for 15-20 minutes

This recipe can also be used with green peppers instead of the onions. Remove top of green pepper, clean out insides, stuff with ground beef. Seal in tinfoil and bake as above.

May 1976 issue of the New Era.

More Tinfoil/Packet Recipes...

http://www.beprepared.com/Articles/Campcooking.html

http://www.cjnetworks.com/~kwood/scouting/menus/cooking.html

http://www.scoutscan.com/recipes/tinfoil.html

http://www.telliquah.com/campfire.htm

http://www.reynoldskitchen.com

A Camp Fire Breakfast:

There are many recipes out there for lunches and dinners, but what about breakfast? There are ways to have a warm and wonderful breakfast while cooking over the campfire with tinfoil.

ALUMINUM EGGS

Sausage
Egg
Hash brown potatoes
Salt, pepper and spices to taste

Place potatoes, scrambled egg (doesn’t need to be cooked) sausage patty and spices in foil. Wrap securely. Place on coals for 15 minutes.

Recipe from www.scoutscan.com.

CAKES & MUFFINS
Baked in an Orange Shell

Cut off the top quarter part of an orange. Scoop out the insides, being careful to leave the orange ‘shell’ intact. Use the edible parts of the fruit that you have removed for a snack later.

Fill the orange ‘shell’ 2/3 full of pre-mixed cake or muffin batter. Make sure there is room for the batter to rise.

Place orange in the middle of a 10 inch square of tinfoil, bring sides up and twist foil on the top.

Place in hot coals and bake for 15-20 minutes.

Makes a great breakfast or dessert.

May 1976 issue of the New Era

MONKEY BREAD

For 1 can of regular-sized refrigerator biscuits, put 1/4 c. sugar and 1 t. cinnamon in a brown paper lunch sack. Melt 1/4 stick of margarine in a pie plate (the left-over aluminum type from store-bought pies is fine as long as there are no holes!).

Cut each biscuit into quarters and dip into melted margarine. Drop into sack and shake to cover with sugar & cinnamon.

When all pieces are dipped & coated, dump the sack contents into pie plate and spread out evenly.

Bake until browned on top and it smells done. Invert immediately onto a paper plate and repeat as many time as you like with additional cans of buscuits.

For outdoor cooking this can be done inside a dutch oven or inside a carboard box oven.

Making a
CARDBOARD BOX OVEN

A small cardboard box (but still about 6 inches larger on all sides than what you want to bake for easy access) can be made into a very effective camp oven.

Remove the top flaps of the box, turn it upside down, and cut out the bottom on three sides so you have an open-bottom box with a hinged lid.

Cover the inside of the box with aluminum foil, shiny side out. Masking tape can be used to secure the foil by using long sheets of foil and taping on the outside of the box.

To make an oven rack, push some straightened pieces of coat hanger wire through the box about mid-way up. The heavier the item you bake, the more wires you will need for support. Place the oven over a dozen or so charcoals, put the item to be baked on the rack, and close the lid.

Heavy gloves are helpful to protect you hands from the heat. You will find that your nose will be a useful indicator as to when something is done. Adjust the heat by adding or removing charcoals.

This kind of oven works great for cookies, pizza, and monkey bread.

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