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

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.nationalterroralert.com/

[Several news reports that will interest you....]

10 Chemical Vials Stolen From University of Waterloo Researchers

// Police are searching for 10 vials of a deadly substance after it was stolen from a group of University of Waterloo students who were doing research at a nearby river. Students were conducting water tests at Moyer’s Landing Park along Grand River in Cambridge around 9 a.m. Saturday when... [Read more of this review]

Sci-Fi Writers Dream Up Plans for Homeland Security

// The line between what’s...

Swine Flu - WHO Chief Warns H1N1 Likely To Worsen Swine Flu - WHO Chief Warns H1N1 Likely To Worsen

// The world must be ready...

Spanish Police Nab Daredevil Thieves

// They were daredevil...

U.S. Will Rely On Allies in Terror Cases

// The United States is...
[granny sez...how the ‘o’ avoids arresting terrorists....]

Homeland Security - New Disaster Shelter System Announced

// Federal officials on...

[granny sez: camps!!!!]

There are many here that you may have missed that deal with today and the threat that we are under.

If you subscribe to little in the way of the terror news, this is one that you should be getting and it is free.
granny

When I started using dehydrated foods, 20 years ago, on a large scale, a Mormon friend moved and gave me her stock, so I had wheat for years and did not pay attention to the type, but thinking back, i suspect it was the red.

Found this and it kinda answers your questions.

http://www.histakes-spelt.com/wheat.php

Buying Whole Wheat Grain: We are farmers and grow hard white wheat so you can enjoy wholesome wheat straight from the farm. If you need advice and are wondering what kind of wheat to choose to make your bread and other pastries, I’ll tell you my preferences. If I had to choose only one type of wheat to store and eat regularly, I would choose hard white wheat. (For those who can tolerate the gluten.) It makes a lighter texture, lighter colored, sweeter bread that other wheats make. Mostly, it is just really good. (How do you like that description?) Breads made with hard red wheat produce a fuller, heartier, almost-heavier flavor, and the bread will have a slightly darker color. However, both make good bread - it is just a matter of taste which you prefer. Actually, my favorite bread uses a combination of hard white wheat, hard red wheat, and spelt.

Hard White Wheat (spring and winter varieties) are most often used for breads as well as specialty noodles. Our hard white wheat protein levels are at about 13 (which is standard) and will make a light, sweet, wonderful whole wheat bread. (Especially if you make your own fresh flour from your own grain mill, like the NutriMill.)

Remember,: don’t confuse “whole grain white wheat” with store-bought “white flour”! Whole “white” wheat is slightly lighter in color than “red” wheat, both have good nutritional value and are very close in actual color. Store-bought “white flour” has had all the nutrients removed from it adding no nutritional value to the products you use it in. Whole grain white and store white are not even close to the same thing!

http://www.google.com/search?q=What+kind+of+wheat+do+you+order+from+them+for+dark+bread&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

Free Spelt recipes:

http://www.histakes-spelt.com/wheat.php

http://www.kingarthurflour.com/tips/bread-machine-ingredients.html

Flour

Flour is the basis of good bread, but many of the bread machine manuals give the reader poor information concerning flour. Be sure to use a good quality flour, one that is untreated with either bleach (powdered bleach belongs in your laundry, not your bread), or potassium bromate, a suspected carcinogen. Despite the fact that some machine recipe books call for bromated flour, it isn’t necessary to the success of your bread, and also poses a health risk.

Be sure to use a flour made from hard wheat, which means it’s high in protein, and therefore high in gluten. The gluten combines with water to form the elastic strands that trap carbon dioxide given off by yeast, allowing bread to rise. A flour high in gluten will produce a nicely risen loaf, while a low-gluten flour (such as pastry flour, cake flour or self-rising flour) will not. Most bread machine manuals and cookbooks call for bread flour rather than all-purpose flour. King Arthur Unbleached All-Purpose Flour, because it’s higher in gluten than national brands of all-purpose flour, works perfectly in the bread machine.

King Arthur also makes an extra-strong bread flour, King Arthur Unbleached Special Bread Flour, which is especially good in sweet breads and breads containing whole grains, which may have difficulty rising sufficiently. Be aware, however, that the higher the protein level of the flour you use, the more liquid it will absorb; be sure to check your dough during the kneading cycle, and add more liquid if necessary. The proper consistency for your dough is a smooth, soft ball.

If you read the protein content on a bag of whole-wheat flour, it’s actually higher than all-purpose flour. So why doesn’t whole wheat bread rise sky high? Because the bran cuts the gluten strands as they form, rendering them useless, unable to trap the carbon dioxide being generated by the yeast. This is one of the reasons 100% whole-grain breads tend to be dense, rather than light.

So we’ve established that you want to use a good-quality, high-protein flour in your bread machine. But what about whole wheat bread? And pumpernickel? And New York rye? You can make wonderful whole-grain breads in most bread machines. But, keep in mind the fact that grains other than wheat — rye, barley, buckwheat, amaranth, corn, rice, the whole array of grains and flours available to today’s baker — contain little or no gluten.

To make a successful bread machine loaf using these grains, you should “cut” them with some high-protein all-purpose or bread flour, to provide the gluten necessary for rising. You can also try adding some pure gluten to the mixture. Look for vital wheat gluten (not gluten flour) and for each cup of whole-grain flour used, put 1 tablespoon of gluten in the bottom of the measuring cup before filling with the flour.

When making whole-grain breads, we like to tell people to start with a mixture that is 1 cup whole grain flour, 2 cups all-purpose flour, then work from there. Gradually increase the whole grain and decrease the all-purpose, at the same time increasing the yeast a bit and perhaps adding gluten, till you get the combination of taste and texture you enjoy. (This is the part where some creative experimentation is involved.)

Here’s an interesting point concerning whole-grain bread. Many people feel they have to eat only whole-grain bread to get any health benefits at all. This is simply untrue. All-purpose flour is certainly not “nutritionally empty”, as many believe, but in fact is better nutritionally in some areas than whole wheat flour. The endosperm from which all-purpose flour is ground is, after all, the food source for a new wheat seedling (the germ); the bran is merely its protective coat.

Whole wheat flour contains more fiber, but by the same token, that fiber helps to “flush” a lot of whole wheat’s nutrients through your body before they have a chance to be absorbed. All-purpose and whole wheat flours are comparable in many areas. It’s really a toss-up as to which one you should choose, and it’s based on your personal needs and the rest of your diet. Clearly, whole wheat flour’s the winner in the fiber category; but much of that fiber is insoluble, meaning it provides bulk and roughage in your diet, but that’s about it.

Whole wheat is also noticeably higher in potassium and phosphorus, and a bit higher in protein (though some of this is tied up in the fiber, and is therefore not nutritionally available). All-purpose flour is lower in fat and sodium. They’re about equal in iron and carbohydrates.

Which should you choose? Well, if you’re getting sufficient fiber, phosphorus and potassium in other parts of your diet — we’ll assume everyone’s getting sufficient protein, one of the easiest nutritional elements to ingest enough of — and if you don’t like the taste of whole wheat, by all means use all-purpose flour. Ditto if you’re trying to watch your fat and/or sodium intake extremely carefully. But if you really should eat more fiber every day, then use whole wheat flour.

If you like traditional whole wheat flour, then you’re home free. But, if you feel that you ought to bake with whole wheat flour, and your family just doesn’t like the taste, try our King Arthur 100% White Whole Wheat Flour. Because it’s missing an indigestible, bitter element in the bran — phenolic acid, related to tannins — it’s got the light taste of all-purpose flour and all the nutrition of whole wheat, a perfect marriage of flavor and health. So, next time you read or hear someone spurning “white” flour because of its nutritional shortfalls, take it with a grain of salt.

Some machines feature a whole-grain cycle. What does this mean? Generally, this cycle will knead the dough a bit longer, and give it a significantly longer rising time. If your machine doesn’t have a whole-grain cycle, choose the cycle with the longest second rise or try the basic bread cycle.

[continues and is full of information on the page.]

[No, cussing, about more than one post on the same subject, now you will know it all....]

http://www.tammysrecipes.com/node/2263

Teresa W. emailed me with this question:

I have a grain mill and I love to mill my own grains and make whole wheat bread. Do you know where the best place to buy the grains and the best grain to buy to make whole wheat bread?

I’d love some input from my readers on this topic! :) Since we were blessed with several buckets of Montana wheat given to us from some friends, we’ve never needed to buy our own.

For good pricing, I’d suggest checking with a bulk foods store or health food store (they may give you a better price if you ask about buying in bulk!).

We also have some friends who operate an organic farm and sell grains from their website, Paul’s Grains. We’ve been able to sample some of their grains and mixes, and loved them! :)

From what I’ve read, hard red or white wheat berries are best for breads. Does anyone have more input about hard or soft, red or white wheat? :)

Tammy’s blog |

Wheat for bread — comments
Tammy’s picture
Submitted by Tammy on Sun, 2007-12-16 06:32.

Wheat Berries
Submitted by Anonymous
I have always used hard white wheat, because it makes a lighter, fluffier loaf. Hard red is the traditional bread flour, because of the higher protein (gluten) content, but it makes a denser, heavier loaf. I would suggest trying the two different types and choosing from there. For an even higher, fluffier loaf, I will sometimes use up to 1/3 spelt when milling. More than that and it starts getting heavier instead of lighter. If using spelt berries, I would store them in the freezer. Spelt is very difficult to thresh and the berries are usually broken during threshing, so they are susceptible to going rancid. Regular wheat (spelt is related to wheat) will not go rancid in normal conditions because the berries are not usually broken open in threshing.

Sorry, I suppose that is more information than you wanted and you probably already know it, anyway. :-D

In Christ,

Ginny
http://randvfarmstead.blogspot.com

Wheat
Submitted by Anonymous
Thank you for the information, very very helpful, from both.
Teresa

Wheat
Submitted by Anonymous
I’m not an expert bread maker, but from my experience with milling grains, my favorite is gold wheat. It’s not as heavy as a hard red wheat, but still is high in protein. It makes a more golden loaf instead of a dark brown. Soft wheat is more for things like quick breads and muffins, and is really wonderful! I enjoy using it as a substitute for white flour. So much healthier AND tastier!

-Mary Jo
http://benotconformed.wordpress.com

Wheat Berries
Submitted by Anonymous
Hi Tammy!
I agree with Ginny, red berries make a much denser loaf than Montana White(sometimes also known as Prairie Gold because of it’s slightly golden color when ground). I have been grinding my own flour for about 5&1/2 years now and I use a mix of Montana white and Kamut or Spelt. Spelt will make an extremely light dough, almost like traditional white, best for cookies & pastries and Kamut is a larger grain but has a nuttier lighter flavor. Both of those grains can be traced back to biblical origins. A good idea may be to buy a small amout of different types and try combinations. Write them down so you know which one your family prefers. And just a note, after the grain has been ground, store in the freezer for optimum health, after 72 hours the nutritional value is just about diminished when left at room temperature.
And store the whole grain in a cool place so little critters (bugs) do not eat, they love it also! Hope this helps.
SuzeQ

Wheat grain
Submitted by Anonymous
I also mill my own grain and have found that buying grain through an organic/all-natural food co-op has worked the best for me. Buying in bulk saves money.
I use hard red spring wheat and hard white spring wheat (1/2 of each) to make 6 loaves at a time. I have recently tried Kamut, which is also very good!It is a very popular type of grain.
Golden 86 is also good.

Wheat Berries
Submitted by Anonymous
We have been making our own whole wheat bread for about 10 years now. Our family’s favorite wheat is the Montana Prairie Gold Wheat (aka Golden 86 ~ hard winter wheat). It makes such a beautiful light bread. I know some who prefer the red wheat as they prefer the flavor. To make the red wheat lighter, you can go half red and half white wheat. Or, you can add gluten to help lighten it up. We’ve also ordered Walton Wheat but the Montana Wheat seems to be cleaner from our experience.

Our favorite pans to bake whole wheat bread in are our cast iron skillets and dutch ovens. My husband’s late aunt, a great bread baker of old, told me 28 years ago that nothing beats cast iron for beautiful, round, light loaves of bread. Boy, was she right! You can see photos of our cast iron skillet bread at http://www.plymouthrockranch.com/Aug2007.html.

Laralee
http://www.PlymouthRockRanch.com
Recording the Faithfulness and Provision of God for Future Generations

Wheat
Submitted by Anonymous
We also prefer hard white winter wheat for making bread, due to the more “fluffy” texture. I don’t have an online source, though, preferring to buy local when available.

Cathy

reply
Where to buy bulk wheat
Submitted by Anonymous on Sun, 2007-12-16 20:17.

Our church buys in bulk twice a year for memebers who want to place orders - free shipping that way:) We order from http://waltonfeed.com/ and if you are wanting to place a large order, contact your nearest Church of Jesus Christ of Latter Day Saints to find out when they may be ordering again and see if you can place and order with theirs.
reply
Wheat
Submitted by Martha Artyomenko on Sun, 2007-12-16 15:41.

Hard Wheat is for bread making while soft wheat is for pastries and cookies etc.
Hard White wheat has a higher gluten content than Hard Red wheat making it much easier to make a 100% whole wheat loaf as long as your flour is fine, I have found. We live in MT and have used the Hard White wheat grown here for years. We have had great success with it and it is all I use for whole wheat flour.

It sounds fun to make bread in cast iron, they are my only frying pans, and I bake cornbread in them, but never have bread.
reply

Spelt flour does not have
Submitted by Anonymous on Sun, 2007-12-16 16:02.

Spelt flour does not have much gluten in it so be careful. I made bread with mostly spelt flour and it crumbled like crazy! Hey you have to make mistakes in order to learn! Tasted great but I made it into bread crumbs and croutons after the first loaf was gone! Now mostly HWW is the choice for me!
reply

Crisis Preparedness and the Public

by Phil Leggiere
Friday, 22 May 2009

Report suggests that America can learn much from Israeli example on public crisis preparedness.

http://www.hstoday.us/content/view/8632/128/

It’s a widely accepted truism in American politics that an engaged citizenry is the best defense. Yet, when it comes to emergency preparedness, the American public remains incredibly unengaged in the process, largely lacking both the knowledge and the opportunity to participate proactively and constructively.

A report titled Public Role and Engagement In Counterterrorism Efforts: Implications of Israeli Practices for the U.S., prepared for the U.S. Department of Homeland Security’s Office of Science and Technology by the Homeland Security Institute (a federally-funded research and development center which serves as the Department’s think tank) examines both why that is the case, and how study of Israeli citizen involvement in crisis response might help US preparedness and “social resilience” improve.

The study was co-authored by Dr. Sibel McGee (the principal investigator), Catherine Bott, Vikram Gupta, Kimberly Jones and Alex Karr. Published as a PDF document it has not yet been released on the web.

“The successful management of emergency situations,” according to the report, “ requires not only competent emergency response personnel and prudent and effective emergency plans by the local/state/federal government, but also a public that is equipped and empowered with knowledge and information.”

The report cites Israel as a primary example of a nation with an effective track record in motivating and maintaining public mobilization in support of counterterrorism efforts. A reflection of that success, the report suggests, is that “the level of public understanding of the terrorist threat and readiness for terror-induced emergencies is such that Israeli public has an impressive ability to bounce back from frequent terrorist attacks.”

To accomplish this, according to the report, the Israeli government pursues a comprehensive and diverse program to bolster a strong public resilience and utilizes it as a deliberate counterterrorism tool.

As the report describes it the Israeli government pursues a multi-facted strategy to inspire effective public participation in counterterrorism efforts.

“First,” it says, “ a comprehensive and extensive public education and awareness program on terrorism ensures public understanding of the threat, its serious consequences, and the need for readiness and response skills.”

“ Second,” the report adds, “ the public is educated on how to handle and report suspicious activity, persons, and vehicles and the public is treated as the true first responders and its ability to effectively handle emergencies is regularly tested through periodic training and drills.”

Finally, and perhaps most crucially, “the Israeli government’s risk communications with the public on terrorism-related issues are balanced, precise and honest. They also reflect adequate differentiation in the messaging in accordance with the audience and intent.” In the United States, on the other hand, within the official paradigm of homeland security, terrorism is subsumed under an “all-hazards” approach.

“Both the public and the government perceive counterterrorism primarily to be the responsibility of the government,” the report notes critically . “In official emergency management and security/counterterrorism programs, the term ‘the public’ appears to be frequently understood to mean only uniformed /official first responders. Thus, large parts of the public at large are excluded.”

As a consequence of these limitations, the report notes, the level of public participation in counterterrorism efforts and readiness programs for catastrophic incidents—both natural and manmade, including terrorism-related emergencies, is very low in the US.

The report recommends that DHS “champion greater understanding, in both the general public and within those responsible for homeland security, of the public‘s unique role in ensuring its own safety and homeland security.”

“ Emergency authorities, in particular,” it says, “ need to change their perceptions of the public from seeing them as victims to considering them as partners and force multipliers.

As a way to reinforce this understanding the report’s authors believe that DHS needs to support programs that inform, educate, train, and prepare the public to take a role in ensuring its own safety and security. The current all-hazards approach, despite its benefits, they argue, has an unintended consequence, terrorism-specific preparedness issues are not adequately understood and addressed.

“There is need for more systematic and comprehensive terrorism awareness and education programs in the United States that can highlight terrorism-specific risks and coping strategies,” they conclude.

The authors are aware that, given fundamental differences in social, cultural and political context between the US and Israel the challenges of galvanizing and sustaining high public participation in counterterror efforts will be unique.

“Given the perception that the terrorist threat to the United States is non-immediate,” they explain, “ the government will need to work creatively to overcome public apathy, and must increase preparedness for disasters in general and terrorism-related emergencies in particular.”

The sine qua non of any such effort, they say, is that DHS and other federal agencies involved in homeland security issues must improve information sharing internally and better coordinate their risk communications with the public. Further they must make it top priority to provide the public, particularly the more youthful segments of the population, with terrorism-related information, education, and training may prove useful in facilitating and maintaining public resilience as a long-term counterterrorism strategy.

http://www.tammysrecipes.com/whole_wheat_strawberry_shortcake

Deluxe Whole Wheat Strawberry Shortcake

Picture: Deluxe Whole Wheat Strawberry Shortcake

Description:

A light and fluffy whole wheat cake topped with whipped cream and fresh strawberries
Yield: 8 servings

Ingredients:

4 eggs, separated
3/4 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 pound (about 2 cups) fresh strawberries, washed and sliced
1 cup whipping cream
1 tablespoons sugar
1/2 teaspoon vanilla
Instructions:

1. In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, about 2 tablespoonfuls at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

2. In another mixing bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar. Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into a greased and floured 9-inch springform pan or two smaller round cake pans.

3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools.

4. Beat whipping cream in a chilled bowl on high until soft peaks form. Add a tablespoon of sugar and 1/2 teaspoon vanilla and continue beating until cream is stiff.

5. To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.
Whole Wheat Strawberry Shortcake
Whole Wheat Strawberry Shortcake
I like to slice the cake in half (horizontally) and fill the middle with whipped cream!

Whole wheat strawberry shortcake
Additional Notes:

This recipe was originally passed to me from a friend, Sarah G. I have changed the directions somewhat. :)

*may use turbinado sugar if desired

If you want to use all-purpose (white) flour instead of whole wheat, use 1 1/8 cups of flour instead of 1 cup.

Before being baked...

Preparation Time: 35-40 minutes
Cooking Time: 40 minutes
Tammy’s Review:

This is a fabulous whole wheat strawberry shortcake! It doesn’t taste like the store-bought “strawberry shortcake”... I think it’s MUCH better!! It’s sweet and hearty, and of course, anything with strawberries and whipped cream is a real treat. This is one you won’t feel guilty about enjoying! My rating: 10/10.

http://www.tammysrecipes.com/rice_lasagna

Rice Lasagna
Picture: Rice Lasagna
Get original file (19KB)
Description:

Browned ground beef mixed with spaghetti sauce and freshly cooked rice, layered with cottage cheese and topped with cheddar before baking
Yield: 6-8 servings
Ingredients:

1 1/2 cups (uncooked) rice
1 pound ground beef
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
3 cups spaghetti sauce
2 cups cottage cheese
8 ounces (2 cups) shredded cheddar or mozzarella cheese*
Instructions:

1. Cook rice according to package instructions.

2. Brown ground beef with onion and garlic in a large skillet. Drain excess grease. Add salt, pepper, sugar, spaghetti sauce, and cooked rice. Stir well to combine.

3. In a medium-large casserole dish (can use a 9x13-inch dish or a casserole dish of equivalent size), put a layer of the rice mixture. Top with a layer of cottage cheese. Continue layering until dish is full. Top with shredded cheese.

4. Bake at 350 degrees for about an hour (baking time depends on depth of dish used), until hot and bubbly.
Rice Lasagna

Rice Lasagna
Additional Notes:

This recipe and photo were submitted by guest chef Emily K. She calls this “Lazy man’s lasagna” and says she loves it because “It’s easy, cheap, and very yummy!”

*Emily notes, “I have used both mozzarella and cheddar, but you could use anything. I must say though, that I prefer cheddar. It gives an extra zing!”
Preparation Time: 30 minutes
Cooking Time: 60 minutes

http://www.tammysrecipes.com/node/1510/print

Chicken Ceasar Wraps
Recipe Name: Chicken Ceasar Wraps
Picture: Chicken Ceasar Wraps
Get original file (22KB) [1]
Description:

Quick and easy tortilla wraps filled with chicken, melted pepperjack cheese, lettuce, and dressing
Yield: 4 servings
Ingredients:

4 large flour tortillas, any flavor
1 cup cooked cubed chicken
8 ounces (2 cups) shredded pepperjack cheese
8 cups (loosely measured) torn leaf lettuce, Romaine lettuce, or spinach (or a combination)
Ceasar salad dressing*
Instructions:

1. Lay tortillas on a large baking sheet. Sprinkle the chicken evenly over tortillas, topping with portions of the cheese. Bake at 375 degrees for about 6 minutes, or until cheese is completely melted. Alternately, you may use plates and microwave until cheese melts.

2. Remove from oven; top each tortilla with a portion of the lettuce, and add salad dressing as desired. Wrap burrito-style and serve.
Chicken Ceasar Wraps with spinach tortillas (photo by Ruth Visser)
Chicken Ceasar Wraps
Additional Notes:

This recipe was submitted by guest chef Ruth Visser. She notes that this is a “great quick and easy lunch”!
Preparation Time: 20 minutes

http://www.tammysrecipes.com/node/1510/print

Chicken Ceasar Wraps
Recipe Name: Chicken Ceasar Wraps
Picture: Chicken Ceasar Wraps
Get original file (22KB) [1]
Description:

Quick and easy tortilla wraps filled with chicken, melted pepperjack cheese, lettuce, and dressing
Yield: 4 servings
Ingredients:

This recipe was submitted by guest chef Ruth Visser. She notes that this is a “great quick and easy lunch”!
Preparation Time: 20 minutes

http://www.tammysrecipes.com/node/1436/print

Quick and Easy Breadsticks
Recipe Name: Quick and Easy Breadsticks
Picture: Quick and Easy Breadsticks
Get original file (26KB) [1]
Description:

Quick and simple buttery bread sticks — garlic or cinnamon recipe variations included!
Yield: 8 servings
Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 tablespoon oil
3 cups flour (I use part whole wheat, part unbleached)
1 teaspoon salt
1 tablespoon baking powder
3/4-1 cup milk

**See additional notes for ingredients and instructions to make garlic breadsticks or cinnamon breadsticks from this recipe!
Instructions:

1. Preheat oven to 425 degrees. Place butter and oil in 9x13 pan and put in oven so butter melts as the oven heats up. Be careful not to let it burn!

2. Stir dry ingredients together, and gradually add milk, stirring until dough forms and leaves sides of bowl. I don’t bother to actually measure out the milk - just add it gradually until there’s enough.

3. Knead 5-6 times in bowl; place on floured countertop and roll out into 9x13-inch rectangle.

4. Lay dough in pre-heated 9x13-inch pan, atop the melted butter/oil. Cut into 1/2” strips. Bake at 425 degrees for 20 minutes.
Quick and Easy Bread Sticks

Quick and Easy Bread Sticks (garlic variation)

Additional Notes:

Variations:

Garlic Breadsticks (shown above)

1 + 1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon salt

Add 1 teaspoon of the garlic powder and 1 tablespoon parsley flakes to the dough. Then, sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon salt in the melted butter before placing dough in the pan. Breadsticks may be sprinkled with parmesan cheese before baking.

Cinnamon Breadsticks (shown below)

1/4 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon and sprinkle on top of breadsticks before baking. Tastes like cinnamon rolls!
Quick and Easy Bread Sticks (cinnamon variation)

This recipe and photos were submitted by guest chef Abigail Paul. She credits Maggie’s Buttery Bread Sticks [2] as the original recipe inspiration source. :)

Abigail notes, “I usually make one batch of garlic breadsticks and one of cinnamon - saves time to make two at once. The garlic ones are pretty much gone by the end of the meal, and we save the leftover cinnamon sticks for snacks or breakfast. Very tasty. :-D”
Preparation Time: 20 minutes
Cooking Time: 20 minutes

http://www.tammysrecipes.com/node/1651/print

Mushroom Lasagna
Recipe Name: Mushroom Lasagna
Picture: Mushroom Lasagna
Get original file (18KB) [1]
Description:

This recipe uses the usual noodles and cheeses that you would expect to use for everyday lasagna, but the sauce is white, rich, and buttery, and loaded with lots of sliced mushrooms!
Yield: 8 servings
Ingredients:

8 ounces lasagna noodles
1 pound sliced, fresh mushrooms
5 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup plus 1 tablespoon all purpose flour
3 cups milk
1/2 cup chopped parsley, divided
15 ounces ricotta cheese
2 cups (8 ounces) shredded mozarella cheese
1/2 cup grated parmesan cheese
Instructions:

1. Cook lasagna noodles according to package directions; Drain well and set aside.

2. Saute mushrooms and garlic in melted butter in large skillet over medium heat, stirring constantly, until tender.

3. Stir in salt and lemon juice. Reduce heat to low. Add the flour, and cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add 1/3 cup parsley, stirring well.

4. Spread 1 cup of the mushroom mixture in a lightly greased 9x13-inch baking dish. Layer 1/3 of lasagna noodles over mushroom mixture. Spread 1/3 of mozzarella cheese over ricotta cheese. Spread 1 cup of mushroom mixture over mozzarella cheese. Sprinkly with 1/3 of parmesan cheese. Repeat layers twice. Sprinkle with remaining parsley.

5. Cover and bake at 350 degrees for 30 minutes or until lasagna is hot and bubbly. Let stand for 10 minutes before serving.

Mushroom Lasagna
Additional Notes:

This recipe and photos were submitted by guest chef Bethany Kerr.

She writes, “If you are a mushroom lover, you will absolutely adore this dish! It is a different way to make lasagna (much different than what we usually prepare), and the taste is incredible!”

Original recipe from “America’s Best Recipes” cookbook. Directions and photos are property of Bethany Kerr.
Preparation Time: 30-45 minutes
Cooking Time: 30 minutes + 10 minutes standing

http://www.tammysrecipes.com/node/2195/print

Italian Cream Cheese Chicken over Pasta
Recipe Name: Italian Cream Cheese Chicken over Pasta
Picture: Italian Cream Cheese Chicken over Pasta
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Description:

Italian-seasoned chicken and red pepper over linguine, topped with a cream cheese sauce
Yield: 4-6 servings
Ingredients:

4 boneless skinless chicken breast halves (about 1.25 pounds), cut into strips or bite-sized chunks
1 medium red bell pepper, cut into strips
1/4 cup sliced green onions
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons apple juice, divided
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
8 ounces linguine, cooked according to package instructions, and drained
Parmesan cheese, for serving (optional)
Additional Italian seasoning or chopped green onions, for garnish
Instructions:

1. In a medium-large skillet, cook chicken, vegetables, and seasonings in butter over medium heat for about 10-15 minutes, or until chicken is cooked through, stirring occasionally. Add one tablespoon of the apple juice; simmer five minutes.

2. In a small saucepan over low heat, stir together the cream cheese, milk, and remaining one tablespoon apple juice until smooth.

3. Place hot linguine on serving platter; top with chicken mixture and cream cheese sauce. Sprinkle with Parmesan cheese and garnish if desired. Enjoy!
Italian Cream Cheese Chicken over Pasta

Italian Cream Cheese Chicken over Pasta

Italian cream cheese chicken over pasta
Additional Notes:

This recipe was submitted to tammysrecipes.com by guest chef Erin S. Photos are property of tammysrecipes.com. :)
Preparation Time: 35 minutes
Tammy’s Review:

This is a delicious chicken and pasta recipe! Reading through the list of ingredients, it seems simple, but the taste is fabulous! It’s easy to make, and if you’re a pasta/sauce/chicken fan, then you’ll love this!! :)

I didn’t have green onions, so I substituted regular onions, thinly sliced. It worked great. I did toss in some dried green onions with the chicken, too. And, as you can see from the photos, I have made this with bell peppers that weren’t red, and it was still tasty... though I do think red are the best. Oh, and one last thing — I couldn’t really taste the apple juice much, so I’m guessing if I didn’t have apple juice, I would just use water. :)

My rating: 10/10

http://www.tammysrecipes.com/node/315/print

Italian Cheese Bread
Recipe Name: Italian Cheese Bread
Picture: Italian Cheese Bread
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Description:

Homemade Italian bread topped with herbs, parmesan cheese, and mozzarella cheese
Yield: 12 slices
Ingredients:

Bread:

2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil

Topping:

1/4 cup prepared Italian salad dressing*
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
Dash peper
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Instructions:

1. In a bowl, combine the first four ingredients.

2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)

4. Punch the dough down; place on a greased 16” pizza pan and pat into a 16” circle. Brush with salad dressing (I use the back of a spoon).

5. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.

6. For a fluffier cheese bread (our preference), at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)

7. Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. See additional notes for baking tips!

8. Slice into 12 slices. Serve warm.
Italian Cheese Bread... so delicious!!

Italian Cheese Braed

Easy lasagna
Italian Cheese Bread, served with Easy Lasagna [1]
Additional Notes:

*Ranch dressing can be substituted for Italian dressing if you want a little different taste or need to make a substitute.

This recipe was submitted by guest chef Lindsey Sorgard!

Baking tips for this cheesy bread:

If using a thinner or darker (like non-stick) pan, bake on top rack in oven. This will allow the top to get browned at the same rate that the crust gets browned!

If using a thicker/heavier and lighter colored (metal) pan, bake on bottom rack of oven, to ensure that the crust fully bakes.

If the crust is getting dark but the top isn’t browned, move the pan to the top shelf for the final few minutes.

This cheesy bread is a fabulous! Once I figured out exactly which rack to bake this on for my oven/pans, I got it down to a science — 11 minutes at 450*F on the top rack, every time — it’s perfect!
Preparation Time: 25 minutes + 20 minutes rising time
Cooking Time: 15 minutes
Tammy’s Review:

This stuff is THE BEST. Easy. Yummy. Affordable (when you buy the flour in 50-pound bags and the cheese in 5-pound bags at Costco, yay!). We love it and have served it to soooo many people who all love it too!

http://www.tammysrecipes.com/node/801/print

Meatza Pie
Recipe Name: Meatza Pie
Picture: Meatza Pie
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Description:

Seasoned ground beef topped with spaghetti sauce, cheese and oregano, baked in a pie plate
Yield: 6 servings
Ingredients:

1 pound ground beef (leaner is best)
1/2 teaspoon garlic salt
1/2 cup dry cracker crumbs
1/2 cup evaporated milk
1/3 cup spaghetti or pizza sauce
green pepper slices, for topping
shredded cheese (mozzarella), for topping
1/4 teaspoon oregano
Instructions:

1. Mix together the hamburger, garlic salt, cracker crumbs, and evaporated milk and spread the mixture evenly in a 9-inch pie pan, running up the sides just slightly.

2. Spread the spaghetti sauce on top. Sprinkle toppings on top. Top with the oregano. Bake at 375 degrees for 30 minutes or until done. Drain any excess grease from pan before cutting into wedges and serving.
Additional Notes:

This recipe and photo was submitted by guest chef Linda F.!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Tammy’s Review:

My mom has made this for years! It’s a simple baked main meat dish, and goes well with some garlic bread, veggies, and a lettuce salad. This “Meatza Pie” is a nice change of pace from regular meatloaf! You can vary the toppings to suit your tastes (add black olives, add pepperoni, add sliced onions, etc.) like you would do for pizza toppings! :) My rating: 8.5/10

http://www.tammysrecipes.com/node/800/print

Cornmeal Crescent Rolls
Recipe Name: Cornmeal Crescent Rolls
Picture: Cornmeal Crescent Rolls
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Description:

Light and fluffy cornmeal crescent-shaped rolls, brushed with butter and sprinkled with cornmeal before baking
Yield: 32 rolls
Ingredients:

1 package (or 1 Tablespoon) dry yeast
1/2 cup warm water (105- 115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1 cup cornmeal
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
Cornmeal
Softened butter
Instructions:

1. Dissolve yeast in warm water. Stir in milk, 1 cup cornmeal, the sugar, 1/2 cup butter, the eggs, salt, and 2 cups of the flour. Mix until smooth. Keep adding flour until a smooth, non-sticky dough forms; knead.

2. Place in a greased bowl; turn greased side up. Cover, let rise in warm place until double.

3. Grease 2 baking sheets; sprinkle with cornmeal. Punch down dough; divide in half. Roll into a 12 inch circle. Spread with softened butter and sprinkle with cornmeal; cut each circle into 16 wedges (I use a pizza cutter for this).
Cornmeal crescent rolls, waiting to be rolled

4. Roll up each wedge, beginning at rounded side. Place with points down on baking sheets. Cover; let rise until double. Heat over to 400 degrees. Brush crescents lightly with melted butter; sprinkle with cornmeal. Bake for 15-20 minutes or until golden brown.
Cornmeal crescent rolls, ready to be baked
Additional Notes:

This recipe and photo was submitted by guest chef Linda F.!

These rolls go really great with a dish like spaghetti or lasagna. They are a yellow-tinted bread that just has an amazing flavor. I prefer them with butter. They’re really easy to warm up as leftovers, too- I like to warm them up in the oven (wrapped in foil, about 15 minutes at 350 degrees).

This recipe was originally passed to us from Candy K. of WA, back in 1998 or so. We’ve made them hundreds of times and they’re a real family favorite!!
Preparation Time: 45 minutes (plus rising time) — allow plenty of time
Cooking Time: 15-20 minutes
Tammy’s Review:

These rolls are really, really good! They are a little bit of work to make (since they need to be rolled, spread with butter, sprinkled with cornmeal, etc.) but they add a wonderful extra-fancy gourmet touch to a nice dinner. Besides looking pretty, they taste just WONDERFUL!! My rating: 10/10

Average vote based on 2 reviews.
10
out of 10

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