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

http://web.archive.org/web/20020417081411/waltonfeed.com/grain/ldscn/93.html

The LDSCN Weekly Recipe Archive
Sunflower Seeds

These recipes are from the listed sites.
They are not original to me. DE
Sunflower Seed Cookies
presented by Wagon Wheel Bed and Breakfast

* 2 cups butter flavor Crisco
* 1 1/3 cups. sugar
* 1 1/3 cups brown sugar
* 4 eggs
* 3 cups whole wheat flour
* 2 tsp. salt
* 2 tsp. soda
* 4 cups old fashioned oatmeal
* 2 tsp. vanilla
* 2 cups sunflower seeds

Cream shortening and sugars. Add eggs and beat well. Add flour and remaining ingredients. Place by spoonfuls on lightly greased cookie sheet at 350 degrees for 10 to 11 minutes.

Tangy Cheese and Sunflower Seed Cake
Cooking time: 15 minutes

* 100 grams butter
* 250 grams Philadelphia cream cheese
* 2 eggs
* 1 lemon, juice and zest
* 1 cup S.R. Flour
* 1/2 cup sunflower seeds or chopped nuts
* 1 cup sugar

Filling

* 250 grams Philadelphia cream cheese
* 1 pack strawberries
* 1 cup icing sugar
* squeeze of lemon juice

Method:
Cream sugar, butter and cream cheese. Beat in one egg, 1/2 the flour and other egg and remaining flour. Add lemon juice and zest and sunflower seeds. This should make a soft batter. Pour the batter into a greased ring tin, bake in a 150 degrees Celsius oven for 1 hour. Cool briefly in the tin, turn out and cool thoroughly. Whip second cream cheese with icing sugar and lemon juice. Put the ring cake onto a serving plate; pile the cream cheese filling into the center and top with hulled strawberries.
This recipe was featured by Keri Phillips
Date published: 21/09/01

Conversion Table for Cooking Metric to U.S.

Capacity
1 milliliters = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
34 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

This site contains many more recipes with sunflower seeds:
http://homecooking.about.com/library/archive/blv31.htm

http://web.archive.org/web/20020209180913/waltonfeed.com/grain/ldscn/92.html

The LDSCN Weekly Recipe Archive
Potatoes
Spaghetti

Recipes used by permission.
***Potato Pancakes***
A Sassafrassy recipe

* 2 cups shredded raw potatoes
* 2 medium eggs
* 3/4 teaspoon salt
* 2 tablespoons flour
* Bacon Grease or Margarine for frying

First shred the potatoes in a food processor or on a cheese grater. Place the shredded potatoes in a medium sized bowl and cover them with cold water. Chill the bowl in the fridge for at least 30 minutes, or even overnight if you prefer. Sometimes when I’m in a hurry I put them in the freezer for about 15 minutes. After soaking and chilling, drain the potatoes very well, squeezing out the excess moisture with your hands.

In a medium bowl, combine the drained potatoes, eggs, salt and flour. Mix it all up with a fork, until it is well combined. Heat about 2 tablespoons of bacon grease or margarine in a large skillet over medium high heat. When it is hot, drop in spoonfuls of the potatoes. Try to keep them kind of small, maybe the size of hamburger patties. Fry them until they are golden brown underneath. Flip them and brown the other side too. Transfer the cooked pancakes to a plate and serve. I like them with applesauce, but they are good with ketchup too. The kids treat them like Mc Donald’s hash browns, and eat them as a portable breakfast. You could add a little dried onion with the flour if you liked, maybe 2 teaspoonfuls. This recipe is easily doubled if you are serving a large crowd or your family is very hungry. This is good for breakfast, but also makes a nice main dish for lunch. (These are also called potato latkes. DE)

***Ham and Potato Casserole***
or
***Spam and Potato Casserole***
or
***Sausage Potato Casserole***
A Sassafrassy recipe

* 1/4 cup margarine or bacon grease
* 1/3 cup flour
* 3 cups milk
* 1/4 teaspoon pepper
* 1/2 teaspoon salt
* 2 cups cooked, chopped ham OR a 12 ounce can of luncheon mean (like spam) OR a pound of bulk sausage (see note)
* 6 potatoes, peeled and sliced

Melt the margarine in a saucepan. I use a huge iron skillet, or a pot that can go on top of the stove, and in the oven. But you could just use a 2 quart sized saucepan to prepare the sauce first, then later on, pour it over the potatoes and ham in a large casserole.

But before I confuse you unnecessarily, essentially, you are making a white sauce. Melt the margarine in a pan, and stir in the flour until all of the lumps are dissolved. Add the salt and pepper. Gradually whisk in the milk. You could also use a fork to stir in the milk, but a whisk works better. Cook and stir the sauce over medium heat until it boils. Stirring a lot, let the sauce boil for a full minute.

Arrange the potatoes and ham (or spam or cooked sausage) in a large oiled casserole (3 quart size), or a 9” by 13” rectangular pan. Then pour the sauce over top. Or you can do it like I do and after preparing the sauce in a huge skillet, gently add the potatoes and ham (or spam or sausage) to the sauce. You kind of have to press the potatoes into the sauce, so they sink to the bottom. Cover the pan or pot with a lid or tin foil. Bake at 350 degrees for an hour, or a little more. Serve hot with Coleslaw and Savory Green Beans and plain muffins. The family will sing your praises in the streets.
Note on Sausage Potato Casserole: Sausage can be substituted for the ham or spam. Fry up a pound of bulk sausage in a skillet, breaking it up into small pieces with a fork. Drain off most of the fat. Omit the margarine, and add the flour directly to the cooked sausage. Stir it up and gradually add the milk. Add the salt and pepper if you like, or leave it out if your sausage is spicy. Bring it to a boil and simmer for about a minute. Pour this sausage gravy over the potatoes in an oiled casserole or sort of shove the potatoes into the sauce, if you cooked it in a big enough skillet. Cover the dish with a lid or tin foil and bake it as directed. Very good either way.

***Vegetable Beef Soup***
A Sassafrassy recipe

* 2 pounds beef (hamburger is fine)
* 1 quart water (4 cups)
* 4 or 5 potatoes, peeled & chopped
* 1 onion, chopped
* 2 garlic cloves, minced
* 3 or 4 carrots, sliced
* 3 stalks of celery, sliced
* canned or frozen corn
* canned or frozen peas or beans
* a can of tomato product (see note)
* 2 teaspoons salt
* 1/4 teaspoon pepper
* Beef boullion cubes, optional

First off you need 2 pounds of beef. It can be any kind you find on sale, or need to use up. Venison, too, is especially good prepared this way. I have also used hamburger with good results. It cooks the fastest, and should be fried and drained, before combining with the water and vegetables. Usually I use a small beef roast. Beef is easiest to cut when it is still partially frozen. Slice it up and cut each slice into chunks, about an inch square. Then put the meat chunks into a very big pot, 5 quarts or bigger.

Add the water, onion, garlic, and canned tomato product. You could brown the meat first in a little oil, but I never bother with that step. Put a lid on the pot and bring it to a boil. Reduce the heat and simmer the meat for 45 minutes. While it is simmering, you can prepare your vegetables.

Use fresh, or frozen or canned vegetables. The raw ones go into the pot after the meat has cooked for 45 minutes. The frozen ones go in about 15 minutes later. And the canned ones go in 15 minutes later still, undrained. The point of juggling the cooking time is so that none of the vegetables get too mushy. You could just put everything in after cooking the meat for a while, and then let things work themselves out. After adding the canned vegetables, continue cooking for about 10 minutes and then serve. The total cooking time, from start to finish, is about an hour and a half, or 90 minutes. The meat needs this long to cook in order to be tender and easy to chew. Add the salt and pepper with the potatoes, and add boullion cubes to taste, if you want to. I usually add boullion because I think they make a tastier soup. If this recipe is too confusing, E-mail me and I will try to write it more clearly. Vegetable Beef Soup is really simple. You just cook meat and vegetables until they are all soft. This recipe makes enough to serve twice. Good with homemade bread.

NOTE: You can use any type of tomato product that you have in the cupboard. A can of tomatoes, or tomato sauce, or tomato paste, or even condensed tomato soup. The size of the can doesn’t matter too much either. In a pinch, I have used ketchup, about 1/2 a cup, and had good results. If you have fresh tomatoes to use up along with other garden produce, just chop them all up and add to the soup. They will all cook eventually, and when they cook together, they taste even better.

Hash Browns: Wash as many potatoes as you want to use, or one for each person you are serving. I seldom bother to peel them for this recipe but you could if you wanted to. Shred the potatoes on a coarse cheese shredder, or in a food processor. Heat a skillet over medium high heat with 2 to 3 tablespoons of bacon grease or margarine in it. When the pan is hot, add the shredded potatoes and pat them down so they cover the pan evenly. Fry without the lid on for about ten minutes. Carefully pry the browned bottom up and flip the potatoes over in largish chunks. Add more fat if you need to, about 2 more tablespoons worth. Fry again for another 8 to 10 minutes and serve with catsup. If desired, you may cook a chopped onion along with the potatoes.

French Fries: Peel a potato for each person you are serving, or as many as you’d like to use up. Cut the potatoes into finger sized pieces (the size and shape of commercial french fries). Soak the potatoes in a bowl of cool water for at least 20 minutes, or as long as several hours. You must do this step in order to make home made french fries. I used to try to skip this step to make the work go faster, and my results were never as good as I wanted them to be. Soaking the potatoes removes part of their starch, crisps them up some, and makes them fry up the way french fries are supposed to. After soaking the potatoes drain them very very well. Heat your oil or shortening to about 370 degrees. Use a deep fat thermometer, if you need to. At this temperature, a one inch cube of white bread will turn golden brown in about 50 to 60 seconds. If it takes longer for your bread to brown, turn up the heat. If the bread browns in less time than that, turn the heat down. Carefully drop the dry potatoes into the hot fat, the fat should cover them completely. Cook for about 10 to 15 minutes, or until they are just beginning to turn brown. Drain on paper towels or a brown paper bag. Salt liberally and serve with catsup. These are delicious.

Oven Fries: Peel your potatoes, or not, as you see fit. Cut them into french fry shapes, or thin slices. For each potato you will need about a tablespoon of oil. Put the potatoes into a plastic bag with the oil. Shake them up, coating the potatoes liberally. Arrange them in a single layer on a cookie sheet. Bake at 450 degrees for 10 to 15 minutes. Depending on how thickly they were cut, it may even take up to 20 minutes. Salt liberally and serve hot. These are good with seasoned salt too. Serve with catchup.

Fried Potatoes: Use cooked or raw potatoes, which ever you have on hand. Cut them into slices about 1/4 inch, or less, in thickness. Heat a little fat in a skillet. Add the potatoes, arranging them in layers if necessary. Cover the pan if the potatoes are raw, but if they are already cooked, you needn’t bother with this step. For the raw potatoes, steam them in their own moisture for about 15 to 20 minutes. When they are nicely browned, turn and brown the other side. Add a little more fat if need be, for browning the second side. To fry the cooked potatoes, simply brown them in the pan for about 10 minutes, and then flip to brown the other side. Season with salt and pepper and serve hot.

Scalloped Potatoes: Peel and slice about 8 potatoes. In a cereal bowl combine 1/3 cup of flour, 1 teaspoon salt and 1/4 teaspoon pepper. Arrange a layer of potatoes in a well oiled casserole. Sprinkle on a liberal amount of seasoned flour. Repeat the process until you run out of ingredients. Pour milk into the dish until it barely reaches the top of the potatoes. Dot with margarine and bake at 350 degrees for about 45 minutes to an hour. The potatoes will be tender when poked with a fork. The flour thickens the milk as it bakes. Allow the dish to sit for a few minutes before serving.

Au Gratin Potatoes: Prepare “Scalloped Potatoes” above. When layering the potatoes and seasoned flour, sprinkle on a little shredded cheese too. Use about a cup of shredded cheese for the whole dish. Make sure to leave some to sprinkle on top before baking. Delicious.

http://web.archive.org/web/20020209180325/waltonfeed.com/grain/ldscn/90.html

The LDSCN Weekly Recipe Archive
Sesame Seed
Spaghetti

These recipes are not original to me but can be found at the sites listed. Desi

Grilled Sesame Seed Steak Strips with Vegetables
(there have been minor changes made in the recipe, the original is at the site listed)

Ingredients

* ½ cup soy sauce
* 1 tbsp sesame seeds
* ¼ cup Worcestershire sauce
* 1 med onion,chopped
* ½ cup green onion,chopped
* 1 clove garlic,crushed
* ½ tspn ground ginger
* 3 lb beef sirloin, cut into thin strips
* 2 large green peppers, cut into squares, blanched
* 20 large mushroom caps
* 16 cherry tomatoes

1. For marinade, place soy sauce, sesame seeds, Worchester shire sauce, chopped onions, garlic and ginger in blender jar; blend well.
2. Place meat in a large glass or enamel bowl and pour marinade over. Marinate several hours or overnight,stirring occasionally.
3. Just before cooking, remove meat from marinade and drain, reserving marinade. Thread meat on skewers, alternating with green pepper pieces, cherry tomatoes and mushroom caps.
4. Brush with cooking oil. Grill to desired doneness, basting with marinade several times during cooking. http://www.igrandparents.com/ (check out this site. It has some good ideas.)

Sesame Seed Cookies
by Wen Zientek-Sico

These sophisticated cookies have wonderful flavor and crunch and are a nice change of pace. They are equally suitable for both Christmas cookie platters and Chanukah gifts. They look great wrapped in clear cellophane bags, or placed in rows in decorative boxes.

To toast a small batch of sesame seeds, spread in a medium-heavy skillet and cook over medium heat, stirring constantly, for a few minutes, or until the seeds are golden brown and have a rich aroma. For larger batches, spread the seeds in a single layer on a baking sheet and bake at 350 degrees, stirring occasionally, for 12-17 minutes.

Ingredients

* 1 cup flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 cup softened butter
* 1 cup packed brown sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 cup toasted sesame seeds

Directions:
Preheat the oven to 350 degrees and heavily grease several baking sheets. Sift the flour, salt, and baking soda into a small bowl. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix until very smooth. Mix in the flour mixture until just combined. Fold in the sesame seeds. Drop the dough by the tablespoonful onto the prepared cookie sheets, leaving about 1 1/2 inches between each cookie. Bake for about 6 minutes, or until golden brown. Cool on a wire rack.
Makes about 4 dozen cookies.
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Total Time: 21 minutes

I use sesame seed in many recipes. I put about 1/2 cup in my basic tortilla dough recipe. I have also added about 1/4 cup to my regular bread dough and also to bagel dough. I found it was better to add it to the dough rather than just pasting them to the top. I prefer the brown, unhulled variety. This gives a nutty flavor to the finished product. They also become quite soft during the baking and are less likely to cause dental irritation in those that might have to wear dentures.

http://web.archive.org/web/20020209182936/waltonfeed.com/grain/ldscn/88.html

The LDSCN Weekly Recipe Archive
Dry Soup Mixes
Spaghetti

http://recipes.alastra.com/copyright.html
“Permission is granted to reproduce a small number of recipes (40 or less) for educational or informational purposes, such as newsletters, reports, papers, newspaper articles, school assignments, cooking classes, and the like”

http://recipes.alastra.com/dry-mixes/default.html

Cup of Vegetable Soup

* 1/3 cup veg flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots, made by putting dried veg. in a blender until pea-sized)
* 1 tablespoon cracked wheat (bulger)
* 1 tablespoon pasta, broken up
* 1/4 teaspoon dried parsley
* 1/4 teaspoon dried sweet basil
* pinch garlic powder
* pinch onion powder
* salt and pepper to taste
* 2 cups stock

Place dried ingredients in a thermos. Pour boiling stock over dry ingredients.

Homemade Cream Soup Mix
Makes equivalent of 9 cans soup

* 2 cups powdered nonfat milk
* 3/4 cup cornstarch
* 1/4 c instant powdered bouillon ( beef/ chicken/ or vegtable)
* 2 tbs dried onion flakes
* 1 ts basil leaves
* 1 ts thyme leaves
* 1/2 ts pepper

Combine all ingrediants, mixing well. Store in an airtight container until ready to use.

To use in place of canned cream soups in casseroles or as a base for your own soups.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cup cold water ina sauce pan. Cook and stir until thickened. Add to casseroles as you would canned product.

Friendship Soup

* 1/2 cup dry split peas
* 1/3 cup beef bouillon granules
* 1/4 cup pearl barley
* 1/2 cup dry lentils
* 1/4 cup dried minced onion
* 2 teaspoons italian seasoning
* 1/2 cup uncooked long grain rice
* 1/2 cup alphabet macaroni or other small macaraoni

* 1 pound ground beef
* 3 quarts water
* 28 ounces can diced tomatoes, undrained

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yeild: 1 batch.

To prepare soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. You may add any other vegetable you like celery, carrots, onions, etc. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yeild: 16 servings ( 4 quarts)

PASTA SOUP MIX

* 1/2 cup small shell macaroni or other small pasta
* 1/4 cup dry lentils
* 1/4 cup dried chopped mushrooms (optional)
* 2 Tablespoons grated Parmesan cheese
* 1 Tablespoon minced dried onion
* 1 Tablespoon instant chicken bouillon granules
* 1 tsp. dried parsley flakes
* 1/2 tsp. dried oregano, crushed
* Dash garlic powder

Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.

Pasta Soup

Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.

Pea Soup

Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings.

Calico Bean Soup Mix

Bean Package:

* 4 tablespoons lima beans, large
* 3 tablespoons lima beans, small
* 3 tablespoons red kidney beans
* 3 tablespoons great northern beans
* 2 tablespoons split peas, yellow
* 2 tablespoons split peas, green
* 2 tablespoons white beans, small
* 2 tablespoons lentils
* 2 tablespoons black-eyed peas
* 2 tablespoons pinto beans
* 2 tablespoons garbanzo beans
* 2 tablespoons navy beans
* 2 tablespoons black turtle beans
* 2 tablespoons cranberry beans
* 2 tablespoons barley

Spice Package:

* 1 teaspoon chili powder
* 1/4 teaspoon garlic powder
* 1 tablespoon chopped dried onions
* 1 teaspoon dried bell pepper
* 1/2 teaspoon oregano
* 1/4 teaspoon cracked black pepper

To make the soup mix, combine the beans and place in plastic bag. Place the spices in a small plastic bag. Include the following recipe:

Calico Bean Soup

* Package of beans
* Packet of spices
* Hambone, hamhock or 1/2 pound of ham
* 2 quarts water
* 1/2 teaspoon ginger
* 1 large onion, chopped
* 28 ounce can tomatoes or 2 14-1/2 ounce cans
* Juice of 1 lemon
* Salt to taste

If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water.

Wash beans thoroughly. Place in a large kettle, cover with water and soak overnight. Next day, drain beans and cover with new water. Bring to a boil and once a hard boil starts, boil for 10 mins. Drain. Add 2 quarts of new water and ham or ham hock (or use broth if omitting ham) and ginger. Simmer slowly for 2-1/2 to 3 hours. Then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt). Simmer another 30 minutes or until beans are tender.

Take ham from soup. Remove any bits of ham from bone and return to soup. If using boneless ham, cut into bite-size pieces and return to soup.

Serve.

NOTES : Substitute beans freely; use Anasazi beans, pink beans, red beans, etc. There should be approximately 1 pound of beans in all.

http://web.archive.org/web/20020209184634/waltonfeed.com/grain/ldscn/86.html

The LDSCN Weekly Recipe Archive
Puddings

These recipes are not original, but from the sites listed.
http://waynescomputerworld.com/Dotti/pudding.html

Versatile Pudding Mix

* 5 quarts instant nonfat dry milk powder
* 3½ cups sugar
* 1¾ cups cornstarch
* 2¼ teaspoons salt

Additional Ingredients for Vanilla Pudding:

* 2 cups water
* 1 whole egg yolk — lightly beaten
* 2 teaspoons vanilla extract

Additional Ingredients for Chocolate Pudding:

* ¼ cup baking cocoa
* 2 cups water
* 1 whole egg yolk — lightly beaten
* 2 teaspoons vanilla extract

In large bowl, whisk together the first 4 ingredients. Store in an airtight container or resealable plastic bag for up to 1 year.
Yield: about 10 batches (21 cups total)

To prepare VANILLA PUDDING:
— In a saucepan, combine 2 cups pudding mix and water. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Pour into dessert dishes. Refrigerate.
Yield: 6 servings per batch.

To prepare CHOCOLATE PUDDING:
— Add the cocoa to 2 cups pudding mix.
Prepare according to directions for vanilla pudding.
Yield: 6 servings per batch.

Healthy Pudding Recipes

Tapioca Pudding
(from the upcoming ebook, Health Recipes dot com) (Serves 3)

* 2 cups skim milk (or soya/rice drink substitute)
* 2 heaping tbsp. quick tapioca
* 2 tbsp. fruit sugar (or Stevia to taste)
* 1/4 tsp. pure vanilla extract
* 1/4 tsp. pure butterscotch extract

Heat milk in a double boiler and add the tapioca and fructose. Cook for approximately 20 minutes or until tapioca has thickened. Remove from heat, and add the vanilla. Pudding will thicken as it cools. Enjoy warm or cold.

Brown Rice Pudding
(from the upcoming ebook, Health Recipes dot com) (Serves 4)

* 3 cups brown rice, uncooked
* 3 cups water
* 1 tbsp. canola oil
* 2 cups milk, or rice/soya milk
* 1/2 cup raisins
* 1/3 cup Sucanat (or experiment with Stevia)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* dash sea salt
* 2 eggs, slightly beaten, or egg substitute
* 1 tsp. pure vanilla extract
* 1 tsp. pure butterscotch extract

Stir in rice and canola oil in 3 cups boiling water. Return to boil. Reduce heat and simmer 1 1/2 hours. Add all the ingredients but the eggs. Simmer 15 minutes. Stir 1 cup hot mixture into beaten eggs. Add egg mixture to the cooked rice and stir for 2 minutes. Remove from heat. Add the vanilla.

http://web.archive.org/web/20011218003419/waltonfeed.com/grain/ldscn/85.html

The LDSCN Weekly Recipe Archive
Brown Rice

Mrs. Wiley’s Hints
From misc.survivalism

COOK BROWN RICE LIKE PASTA

Here is something I learned about cooking brown rice so it’s not all gluey and glumpy. Rinse the brown rice in a strainer while your pot is heating on “medium” on the stove. Put the rinsed rice in the pot and stir it over the heat for a couple of minutes, toasting it until most or all of the “hissing” has stopped (i.e. the rice is dry or nearly so). Then add the water (3 times the amt. of rice), bring to a boil, reduce heat, cover, and simmer for 30 minutes. Then drain the “extra” water.

From: Joel Ehrlich
Subject: Re: REQ: Brown Rice Recipes
Newsgroups: rec.food.cooking Date: 1995/09/09

Beef, Brown Rice & Feta Casserole
Yields 4 Servings

* 6 mushrooms, dried
* 2 cups brown rice, cooked
* 1/2 cup hot water
* 1 1/2 cups cooked beef chunks
* 1 onion, chopped
* 3 ozs feta cheese, crumbled
* 1 tbls oil
* 6 black olives, pitted
* 1 1/2 cups tomatoes, canned
* 2 tbls Parmesan cheese
* 1 garlic clove, minced
* pepper, freshly ground

Put the dried mushrooms in the hot water. Let stand for 20 minutes. Saute the onion in the oil slowly for 5 minutes. Add the tomatoes and garlic. Cook gently, uncovered, for about 10 minutes. Add pepper to taste. Add the dried mushrooms, cut in quarters if large, with any tough stems removed along with the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of a (1 1/2 qt.) casserole with half the rice. Add the cooked beef. Sprinkle the feta cheese, olives, and half the sauce over. Add the remaining rice and sauce. Sprinkle with Parmesan. Bake 20 minutes. Serve hot.

Brown Rice
Yields 4 Servings

* 1 cup brown rice
* pepper, freshly ground
* 2 tbls butter to taste
* 4 tbls onion, chopped
* 1 bay leaf
* 1/2 tsp garlic, finely chopped
* 2 sprigs thyme, fresh, or
* 1 3/4 cups water, or
* 1/2 tsp thyme, dried
* 1 3/4 cups chicken broth
* 4 tbls parsley, chopped
* salt, to taste

Rinse and drain the rice. Set aside. Melt half of the butter in a saucepan. Add the onion and garlic. Cook, stirring, until wilted. Add the rice, water, salt, pepper, bay leaf and thyme. Bring to a boil. Cover. Use a heat diffuser and let simmer for 40 minutes. Remove from the heat. Discard the bay leaf and thyme sprigs. Fluff the rice with a fork. Stir in the remaining butter and the parsley. Serve warm.

Brown Rice Milanese
Yields 6 Servings

* 2 Tbls Sweet Butter
* 1 Cup Short Grain Brown Rice
* 2 Shallots, Chopped
* 2 Cups Cold Water
* 1 Clove Garlic, Minced
* 1 Cup Romano, Grated
* 3 Tbls Dried Chives
* 1/2 tsp Dried Dillweed

Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time). Remove from the heat. Add the cheese. Toss until the cheese is melted. Serve hot.

From: Ed Paulhus
Subject: Chicken Fried Brown RIce
Newsgroups: rec.food.recipes
Date: 1999/09/13

Chicken Fried Brown Rice
Makes 4 servings

* 2 tbsp. vegetable oil
* 8 ounces boneless skinned chicken breast, sliced into strips
* 1/2 large sweet pepper, chopped
* 1/2 cup green onion, chopped
* 3 cups cooked brown rice
* 2 tbsp. light soy sauce
* 1 tbsp. rice-wine vinegar
* 1 cup frozen peas, thawed

Heat large nonstick skillet over medium heat. Add 1 tbsp. oil. Add chicken, red pepper, and green onion. Cook 5 minutes until chicken is cooked through. Remove to plate. Heat remaining tbsp. oil in skillet. Add rice, cook 1 minute. Stir in soy sauce, vinegar, peas; cook 1 minute. Stir in chicken and vegetable mixture.
*NOTE: Simmer, covered, 1 cup brown rice in 2 1/2 cups water for 45 minutes.

LOL A vehicle of my own came after years of driving an old Ford pickup (while I saved enough to buy my own car)(30 something model) that you had to keep the transmission shifter plate bolts only hand tight - It had a bad habit of locking up between 1st and 2nd.. This put you square in the middle of an intersection with everything locked up... I got pretty fast at pulling the shifter off and with a big screwdriver, pry the slider back into position, put on the shifter and get out of the intersection (with a slight bit of a red face)

But then traffic wasn’t like it is now... We had 9’ roads (where one side was paved and the other was dirt... Everyone drove on the concrete till you met another car) which were so much better than the washboard dirt roads or even the corduroy (slab wood) roads through soft ground.

Although, I do admit that you have a few years on me.

“Do join in, as you will have much to share with us, during this move and getting set up.”

Thanks again for the warm welcome. :) We’re heading down for an “overnighter” this weekend. We’ve got a lot of things going for us that many don’t/won’t have. Most importantly, a place to stay while we’re setting up the homestead and equally, a good relationship with our new neighbors. :)

Today’s chore is “phone shopping” for 3-5 Norway spruce trees to plant as a “screen” near the one and only house that would have a “view” to ours. They won’t affect the neighbors “view” of the valley, just cut the direct “sight line” straight toward where we plan to build. :) From experience, we know that Norway spruces grow quickly, so we’ll space them far enough apart so that we won’t have to do any “thinning” in the future.:)

Like most folks, while we knew this change had to happen “some day”, we didn’t get serious about truly thinking about and implementing it until this last year. Thanks to a “merger” complete with “new management”, my husband has gone from truly loving his job, to truly despising it, in about 6 months. As it finally began to sink in that it’s only a matter of time before he’ll be “let go”, he started wrapping his mind around the inevitability of having to move and start over. I suspect this is/will be the biggest hurdle for many people.

We’ve also had the “luxury” of having time to think about and discuss what we want to do and make a logical (to us :) plan of actions to take to achieve our goals. Being “realistic” though, we actually have two plans. The first, which we’re implementing now, and an “emergency” 48 hr. “bug out” plan in case my husband’s job is suddenly “teminated” or things on a national scale “head South”. ;)

“Good luck and do be happy.”

Thanks and I am “happy” every time we cross the state line. Having to come back has always been the hard part. ;) I’ll try to stay in touch as the process proceeds, but will be “off-line” for some time when we make the final move. :)

Again, thanks for the warm welcome. I’m catching up on reading this thread and have a long, long way to go, but I’ve already found some things that I’ve wanted to know. :)

I stand corrected.

Sleep well.

Hiredhand did answer the questions on this page, further down.

Thanks for alerting him.

And now, out to the garden. Frost predicted tonight, so the buckets need to go back over the tomatoes, the memorial plants need to be put under the porch and covers on the few experimental cukes, corn and squash I planted. Why do I plant early everyy year? Guess that first breath of spring makes me loco.

My grandmother walked to the dump behind the city park each day. She had a small shed behind her house which housed the items she collected, repaired if necessary and sold for a few pennies to the folks in town.

My son started expounding on the virtues of organic a while back, I responded with “what do you think we've been growing for years?”

Am adding s small greenhouse “6 x 10” this summer so we can do a better job of growing from seed and wintering over.

Have a wonderful group of Master Gardeners as a support group. Most state Agricultural schools have a program/degree for the general public, even Alaska has a program. What I don't know someone in the group has experience with or knows how to find out the answer. We also have direct links to Purdue in Indiana.

You bring back fond memories - My choices for my first vehicle was between a Model A and a 1947 Jeep. Father clinched the decision when he told me that if I got the Model A, I could not count on him coming to the rescue if I broke down. (I know he would have, but it told me his choice)<<<

LOL, we had one until 1969, used it for a dune buggy and to teach the kids to drive in the desert.

About 67, we had taken an India/San Diego couple out on a tour of the desert and ran out of gas.

The men hiked several miles to get gas and the day wore out, so Pat and I decided we should build a fire, so they could find us.

There are no trees in that area of the desert, west of El Centro, so we lit bushes and got 3 or 4 to burn.

The night wore on and at last they were back, mad as a wet dog, for they had gone on past us, thinking so many lights were campers and they kept walking.

Finally they gave up and started back tracking to see if they could find us.

If there is a ping list to this thread, I’d like to be added.

It is odd that so few people ever learned to shop at the dump and a bigger crime that they are all under lock and key today.

That is why the Free Cycle groups took off in so many areas.

Mary and I went after we had lunch, every couple weeks, found all kinds of things, including a drone that someone had found and taken off the bombing range.

When Bill refused to develop it into a toy for the grandkids, and insisted I call the military and tell them I had it, I learned that it had been stolen for the Briggs and Stratton type of motor on it, which had been removed.

The military were to come after it, but never did.

Bert, welcome to the thread.

LOL, yes I have used the instant biscuits, but for every day use, I used the Self Rising flour and buttermilk, almost as fast and much cheaper.

Strange, about the time you were posting this, I was remembering molasses and wondering when I had last owned a jar, for it is what we used on biscuits as a kid or Rex Jelly, a horrible mixed fruit tasteless jelly.

I was a married woman and worked in a cafe, before I bought my first bottle of maple syrup.

Sending you a welcome ping......smile.

We have several AMish communities in Indiana and often buy items they produce, butter, cheese, bread, noodles. The best we’ve found is their canned meat products: chicken, turkey, pork, beef. Just meat and a little salt in the can. We buy the beef by the case. Great for soups, stews or with noodles. A quick and tasty meal. We even have our local Kroger carrying the product now.

LOL, you are right, it took me a while to learn to not run when a goat lowered his head and came running, then I learned that if you just stand there, he will rub his scent on you.

Except for one mean old billy, that I had to take to get the ladies of the herd, and he did not like me and had the full intent to stomp me, no games with him.

One family that I knew, would buy goats, kill them and then cut gashes in the legs and fill them with the water hose, so the skin did not touch the meat.

They do have glands on the side, some where I read they have 7 scent glands.

If you have goats, watch the does, they will rub their heads and sides on you.

Gall, yes that is the gland I was thinking of and could not recall the name of, it is one of those things that I learned as a child, for we did not have refrigeration, so killed and cooked it the same day.

Yes, today they do chill them as soon as possible.

Thank you for sharing your knowledge, for it is the little details that mean so much, if we are all suddenly killing our own foods again.

Mary taught me to pull the chickens neck hard and then they do not flop around, while you chop off the head.

I remember those little military can openers. They often came in the old “K-rations”. I still have several of them around here someplace. I’m a bit of a pack rat. I hate to throw anything away that could possibly be of use at some point.