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

Here’s a very simple recipe for some cost effective home-made ice-cream made with a $24 maker, has a freezable container so no rock salt and ice needed.

Fruit Sherbet Recipe Summary:

Course: Desserts Products: Ice Cream Makers Ingredients Recommended Product: Ice Cream Maker - 1.5 Quart Size,
Food Processor

1 (12-ounce [350 g]) bag frozen fruit, unsweetened (strawberry, peach, pineapple or combination)

3 cups (750 ml) half & half ·

1/2 cup (125 ml) sugar

1 tablespoon (15 ml) lime juice

Directions 1. In a blender or food processor, combine all ingredients and process until well blended and smooth.

2. Start ice cream maker and pour mixture through hole in lid.

Churn for 20-40 minutes or until desired consistency.

PS : I used fat free half and half.

PEACH PIE!!!! Warm, topped with vanilla ice cream or room temp, topped with REAL whipped cream. Oh, SOOO good. Yesterday, hubby said, “if you want a peach pie, get some peaches”. Guess where I’m heading shortly? Finished another cream cheese rhubarb pie yesterday all by myself. So glad nobody here likes rhubarb.

Causes of the Great Depression:

# The threat of a worldwide trade war sparked by the Smoot-Hawley Tariff
# Contraction of the money supply by the Federal Reserve
# Draconian increases in income tax rates promulgated by Hoover and Roosevelt
# Runaway regulations on industry
# Wage and price controls that suppressed incentives to work and produce
# Subsidies to farmers to support commodity prices and take farmland out of production

In other words: Runaway “Progressive” Government

http://web.archive.org/web/20010608090052/www.bicyclesource.com/body/nutrition/energy-bars/printer-bar-list.shtml

Home Energy Bar Recipies

Replenishing the carbohydrates and fats that body consumes on a ride can prevent you from wearing out on a long ride, just as riders replenish water as it is sweated and metabolised away. Snacking on high-energy foods before and during your ride is thus a common habit, and for good reason.

Carbohydrate-rich foods such as bananas and fig bars are popular, as hard riding depletes the body’s comparatively tiny carbohydrate reserves rather than the for larger fat reserves one draws from when riding farther from your anaerobic threshold. Especially for a well-trained cyclist with a higher anaerobic threshold, you will eventually crave foods with more substance — that is with more fat, to make up for what you’ve been consuming.

These recipes provide a good cross-section of carbohydrate-rich snacks with an energy density high enough to keep you pedalling. A good tip is to experiment with carrying more than one type of snack and allowing your body to decide which one it needs based on your cravings.

These recipes are an inexpensive alternative to the pricy commercial energy bars, and will also taste better.
Oat Bars

Have you ever watched a hummingbird? Think about it! Hummingbirds eat constantly to survive. We lumpish earthbound creatures are in no position to imitate this. Simply, if we overeat we get fat.

There are exceptions: those who exercise very strenuously can utilize - indeed, actually need - large amounts of carbohydrates.

For example, Marathon runners “load” carbohydrates by stuffing themselves with pasta before a race. On the flip side, long-distance cyclists maintain their energy level by “power snacking”.

With reward to the cyclist and their need for “power snacking” here is the following “power bar” recipe which was originated by a fellow named Bill Paterson. Bill is from Portland Oregon.

The odd ingredient in the bar, paraffin, is widely used in chocolate manufacture to improve smoothness and flowability, raise the melting point, and retard deterioration of texture and flavor. Butter can be used instead, but a butter-chocolate mixture doesn’t cover as thinly or smoothly.

1 cup regular rolled oats
1/2 cup sesame seed
1 1/2 cups dried apricots, finely chopped
1 1/2 cups raisins
1 cup shredded unsweetened dry coconut
1 cup blanched almonds, chopped
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
2 teaspoons butter or margarine
1 cup light corn syrup
3/4 cup sugar
1 1/4 cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons grated orange peel
1 package (12 oz.) or 2 cups semisweet chocolate baking chips
4 ounces paraffin or 3/4 cup (3/4 lb.) butter or margarine

Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree oven until oats are toasted, about 25 minutes. Stir frequently to prevent scorching.

Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium heat. Shake often or stir until seeds are golden, about 7 minutes.

Pour into a large bowl. Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture.

Butter the hot backing pan; set aside.

In the frying pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.

At once, pour over the oatmeal mixture and mix well. Quickly spread in buttered pan an press into an even layer. Then cover and chill until firm, at least 4 hours or until next day.

Cut into bars about 1 1/4 by 2 1/2 inches.

Combine chocolate chips and paraffin in to top of a double boiler. Place over simmering water until melted; stir often. Turn heat to low.

Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin, the coating firms very quickly), then place on wire racks set above waxed paper.

When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer. Makes about 4 dozen bars, about 1 ounce each.

Per piece: 188 cal.; 4.4 g protein; 29 g carbo.; 9.8 g fat; 0.6 mg chol.; 40 mg sodium.
Bars of Iron

These are another inexpensive replacement for commercial energy bars, which tend to taste better to boot.

1 cup dark raisins
1/2 cup golden raisins
1/3 cup butter or margarine
1/2 cup sugar
1 egg
1 1/4 cup whole wheat flour
1/4 cup toasted wheat germ
1/2 cup golden (or dark) molasses
1/2 cup nonfat dry milk
1 cup sliced almonds (optional)
1 cup quick cooking oats
1/2 cup liquid milk
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder

Chop raisins (using a food processor if possible). Cream butter, sugar, molasses and egg.

Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger. Blend into creamed mixture with liquid milk. Stir in oats, raisins, and half the almonds (if desired).

Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle with remaining almonds (if desired).

Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut into 1x4 inch bars.
Apricot Oat Cakes

Radek Aster has perfected his own home-made powerbar replacements using the following recipe:

1 cup quick oats
1/2 cup water
1/4 cup brown sugar
1/2 package lemon flavoured jello
1/2 chopped apricots

Bring the water to a boil before dissolving the sugar and jello. Add the oats and apricots then wait for the oats to absorb water. When mixture is nice and pasty, roll it out into a cylinder about 2-3 inches in diameter. Place the dough on a cookie sheet and “dry” it with the oven set to about 200F for a few hours or until desired level of “dryness” is reached. Finally slice it into 1” thick disks, wrap each individually and store in freezer for freshness.

Corn Syrup Energy Bars

Beth Boomer shares her own personal recipe:

“Burn fat faster” claimed an energy bar manufacturer in a recent magazine advertisement. The ad described me to a tee — living on a low-fat, high carb diet, and typically “bonking” about 80 miles into a century ride, even though I had been gulping bananas and fig bars throughout, and loaded up on pasta the night before. An 800 number appeared at the end of the ad, so I called.

What was described to me by the gentleman on the other end of the phone was a diet containing 40% carbs, 30% protein, and 30% fat — the 40/30/30 plan. By eating two of their energy bars daily and maintaining the 40/30/30 ratio with every meal and snack, one could train his or her body to use body fat rather than carbohydrates as fuel.

We next discussed two problems that I saw with the diet — number one, as vegetarians, it appeared that it might be difficult to get 30% of our calories from protein, and number two — the energy bars were outrageously expensive at $40 for a one-week supply.

The first problem was solved easily enough, with Mike and I finding plenty of meatless high protein foods - tofu, beans, and peanut butter to name a few. Knowing that the energy bars would not fit into my budget, and using a little math and chemistry (it is my profession), I determined the amounts of the various ingredients, which are listed on the wrapper, required to make an energy bar that is 40% carb, 30% protein, and 30% fat.

Before I reveal the secret recipe, I will tell you that the “40/30/30” plan works! Mike lost several pounds of body fat, and gained muscle mass. Beth the bonker has ridden several centuries eating only two of these 250-calorie bars per ride — one before and one during — with energy to spare at the end. Here’s the recipe (this makes 30 bars):

2 cups corn syrup
1 tablespoon honey
2 cups natural peanut butter, preferably fresh ground
1 to 2 tablespoons cocoa
1 teaspoon (or more) cinnamon
1 teaspoon salt
2 cups naturade vegetable protein powder (available at health food stores)
3 cups oats, quick or old fashioned, pureed into a powder in a food processor

Mix the first 6 ingredients in a bowl. Stir in protein powder until the mixture becomes too stiff, then use your hands to mix. Add in oats; at this point upper body strength is required. The dough will be very stiff. After mixing, spread onto a 11.5” X 15” jelly roll pan coated with non-stick cooking spray. Refrigerate for at least one hour; cut into 30 bars, and place each into a Ziploc bag or store them somehow. They will remain fresh longer if refrigerated. Happy eating!

Powdered Milk Energy Bars

You may note that there are no dairy products in this recipe. You could easily replace the soy milk powder with the cow equivalent, but then you’d definitely have to include some maltodextrin (unless you use a soy drink which already has some in it when riding). One could replace about half the honey with maltodextrin, and if you prefer cocoa to carob, you can easily substitute.

1 cup Oat Bran
1/2 cup Toasted Sunflower and/or Sesame seeds, ground (use a food processor)
1/2 cup Soy Milk Powder
1/2 cup Raisins
2 tablespoons Carob Powder

Mix well, then add to:

1/2 cup Brown Rice, Cooked and Minced (using a food processor again)
1/2 cup Peanut Butter (more or less, depending on consistency)
1/2 cup Honey (if it’s too viscous, try heating it or adding some water)

Stir and knead (I knead in more Oat Bran or Rolled Oats) until thoroughly mixed. A cake mixer works well for this. The bars can be reasonably soft, as a night in the fridge helps to bind it all together. Roll or press out about 1cm thick and cut. This recipe makes about 16 bars of about 1 cm tall by 1.5 cm wide by 6 cm long.

Index for other information says for bike riders, that would apply to a hard days work in the garden....bet your body does not know the difference between a hoe and a bike....

http://web.archive.org/web/20010407235917/www.bicyclesource.com/body/nutrition/energy-bars/index.shtml

http://web.archive.org/web/20010424194732/www.bicyclesource.com/body/nutrition/muffins/

Energy Muffin Recipes

Muffins are a perfectly-sized energy food for cyclists. Here’s lots of low-fat, high-carb muffin recipes to keep you pedalling without buying a case of gel foods for every week of training.
Choose an Article...

Muffin Baking Tips
Tips for making home baked muffins turn out! Muffins are a great energy food for cyclists, so learn these techniques for baking a low-fat sports food. From mixing tips to the muffin pan, it’s all here.

Choose a Cycling-Specific Muffin Recipe...

* All Corn Muffins
* Apple Bran Muffins
* Banana Cornmeal Muffins
* Banana Wheat Germ Muffins
* Caraway Onion Muffins
* Cheese with Parsley and Pepper Muffins
* Chocolate Peanut Butter Muffins
* Cranberry Nut Muffins
* Whole Wheat Cranberry Orange Muffins
* Granola Muffins
* Ham Nugget in Corn Muffins
* Crunchy Peanut Butter and Honey Muffins
* Maple Graham Muffins
* Whole-Wheat Maple Nut Muffins
* Mocha Almond Muffins
* Oatmeal Coconut Muffins
* Oatmeal Fig Muffins
* Oatmeal Raisin Muffins
* Onion Parsley Muffins
* Pumpkin Muffins
* Pumpkin Orange Muffins
* Rice Muffins
* Sesame Seed Muffins
* Sweet Potato Muffins
* Twelve Grain Muffins
* Toasted Wheat Germ and Sesame Muffins

Apple or peaches?

http://web.archive.org/web/20020209174220/waltonfeed.com/grain/y-rec/up-dnpie.html

Upside-down Apple Pie Recipe by William P. (Cookie) Luke, Chef de Cuisine

* 1/4 cup Butter softened
* 1 1/4 cups Pecan halves
* 1/2 cup Packed brown sugar
* 2 each Pie crust, 9 inch (recipe to follow)
* 1/4 cup Apple cider
* 9 cups Cooking apples, peeled, sliced
* 1/3 cup granulated sugar
* 2 tablespoons All-purpose flour
* 2 teaspoons Apple pie spice or ground cinnamon
* 1 teaspoon Lemon peel finely shredded
* Whipping cream or ice cream

Method:
1) Spread 3 tablespoons of the butter evenly on bottom and sides of pie plate.
2) Press pecan halves, rounded side down, into butter on bottom and sides of pie plate. Sprinkle brown sugar evenly over pecans. Gently press sugar into pecans.
3) On a floured surface roll half the Pastry into a 12-inch circle. Place round of Pastry over brown sugar, gently pressing down. Trim Pastry to within 1 inch of pie plate.

~~~~~Filling~~~~~

1) In a large sauce pan bring apple cider to boiling. Add apples; cook, covered, 4 to 5 minutes or until crisp-tender, stirring once.
2) In a large bowl combine the granulated sugar, flour, apple pie spice, and lemon peel; gently stir in cooked apples.
3) Arrange apple mixture in pie plate. Dot with remaining 1 tablespoon butter.
4) On a floured surface, roll out remaining Pastry to a 12 inch circle. Place pastry on top of pie. Trim Pastry even with bottom crust.
5) Fold bottom crust over top crust, forming a rolled edge. Cut slits in top crust. Cover the edge of pie with foil to prevent over browning during baking.
6) Place pie in a shallow baking pan to catch juices. bake in a 375 deg F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tender and crust is golden brown.
7) Cool 5 minutes. Loosen edge of pie carefully and invert onto a serving platter. Serve warm with whipped cream or ice cream.

~~~~~Pastry for 9-inch Two-Crust Pie~~~~~

1) Stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender cut in 2/3 cup shortening until pieces are pea-size.
2) Measure 6 to 7 tablespoons of ice-cold water into a cup. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl.
3) Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
4) Divide in half. Form each half into a ball.
5) On a lightly floured surface flatten each dough ball. Roll out as directed.

NOTE:
# Use “baking” apple, such as Jonathan, Granny Smith, Golden Delicious, or Rome Beauty, to make great pies. Combine different kinds of apple for a new twist. Each adds its own distinct flavor and texture. For example, Granny Smith takes longer to get tender and doesn’t juices out as much as others.
# Look for firm apples with smooth, unblemished skin that is without bruises or breaks.
# Store apples in vented plastic bag in the refrigerator crisper or in a cool, moist place. Storing apples at room temperature can cause them to lose their crispness and flavor quickly.
# Buy 3 to 3-1/2 pounds of medium apples for 9 cups of sliced apples.
# Make the Pastry for Two-Crust Pie 1 to 2 days ahead, wrap in a plastic wrap, and chill, if desired. Remove 10 to 15 minutes before rolling pastry.
|| Walton Home Page || Walton Self Reliance Home || Whole Grains Home ||

Home Page: http://waltonfeed.com/

Really Good Pinto Bean Pie Author Unknown

* 1/2 cup granulated sugar
* 1 cup brown sugar, packed
* 2 eggs beaten
* 1/2 cup butter
* 1 heaping cup mashed, cooked pinto beans
* 1 unbaked 9-inch pie shell
* whipped topping or ice cream

Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 deg. for 20 minutes. Reduce heat to 350 deg. and bake an additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping or a scoop of ice cream.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Chinese Fried Wheat Author Unknown

Makes 8 servings

* 1 cup cracked wheat ( strain out flour before cooking)
* 2 1/2 cups water
* 1/2 tsp salt
* 3 Tbsp vegetable oil
* 1 beaten egg
* 1 onion, minced
* 1/4 cup celery, diced
* 2 Tbsp soya sauce or to taste
* bacon or ham

Bring wheat, water an salt to a boil and cook for 20-30 minutes. Put in a strainer and drain off thick liquid (save for gravy). Wash wheat with cold water to make it fluffy. Press wheat to remove all moisture possible. Set aside. Heat 1 Tbsp oil in a heavy skillet. Slowly add beaten egg, stirring rapidly with a fork so egg is light and fluffy. Set aside. Add to skillet 2 Tbsp oil, minced onion, and celery and cook until tender. Then add wheat soya sauce, bacon or ham and egg. Heat through and serve with extra soya sauce if desired.

Italian Fried Wheat Author Unknown

Makes 8 servings

* 1 cup cracked wheat (strain out flour before cooking
* 2 Tbsp oil
* Italian blend to taste
* left over roast or other meat
* salt to taste

Prepare wheat the same as for Chinese fried wheat. Heat oil in skillet then add wheat, Italian blend, left-over roast, and salt to taste.

Buckboard Bread Recipe by By Kristi Gross

For those of you who are afraid to start in making yeast bread, give this one a try. Just make sure you have a fresh supply of active baking powder.

Preheat oven to 400 degrees F.

* 4 cups flour
* 2 T. salt
* 2 1/4 tsp. baking powder
* 2 cups water

Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees.

Fake Chopped Liver
By Irene Blumkin
Ingredients:

* 2 cups dry lentils
* 3 onions
* 1 T flax oil for the fatty texture you want
* 1 mushed hard boiled egg
* garlic
* paprika
* Optional, 2 cups chicken livers. Or add just 1/2 cup to start the taste effect.

Cook the lentils and onions in a cast iron pan, (with a little olive oil or butter mixture, which is better for you than margarine,) cook it until very soft, and put it through a grinder (hand-cranked is best). Add one mushed hard boiled egg and a tablespoon of flax seed oil. Add the chicken livers and season with garlic and paprika while it’s cooking.

The more onions the merrier. This chopped liver recipe isn’t a hard-line measuring recipe. Play with it, and have fun.

This stuff is really good on pita bread, or whole cracked wheat bread. Yum.
|| Walton Home Page || Check out book || EFA Home Page ||

Cooking Peace Corps Beans Recipe by Carla Stringfellow

...I lived in Africa for 2 years as a Peace Corps Volunteer. I learned an easy and energy efficient way to cook beans. After soaking them overnight, add 1 tbsp. Baking Soda to the water and beans, then bring them to a boil for 2 minutes. Next, wrap the pot with the beans and boiling hot fluid in a wool blanket for 2 hours. Unwrap the blanket and add spices to your beans then bring the beans to a boil again for 2 minutes and wrap up the pot in the wool blanket again. After 1 1/2 hours check for doneness. If they aren’t done, which would be unusual, bring them to a boil again. I lived at 7000 ft. elevation and this worked very well for me and many other volunteers. Carla

PS : I used fat free half and half.<<<

Try goat milk, it is the best of all.

When I did waitress work at the Elk’s Lodge, we were to have a big banquet, and someone had been snooty with me about my goats, the Elk member/Chef asked for several gallons of goat milk.

For desert, he made Ice cream, giant bowls of it, the goat milk went first, and he made sure to serve it to the ones who said no to goat milk.

Then he told them what they had eaten.

The regular made ice creams were good, but the goat milk was far better.

Your recipe is about what I used for the regular freezer.

It is good.

Yesterday, hubby said, “if you want a peach pie, get some peaches”. Guess where I’m heading shortly?<<<

Either ship me your husband, I want equal rights, or at least think of me as you enjoy your peach pie.

Your depression list sure sounds like today.

I think we will be in for more shocks, as the o is getting nervous.

No money, is right, there wasn’’t then and there is not enough for stretching today.

Did you follow the Iran riots? They sound just like Los Angeles did last night.

Or this afternoon, the Las Vegas dispatcher put out a call for 3 men beating a downed man with sticks/poles.

There are millions of reports here for Iran:

http://search.twitter.com/search?q=%23IranElection

The cops/army or in truth the Hezbollah, are on the roofs, shooting the people in the streets, like fish in a bowl.

http://web.archive.org/web/20020204054244/waltonfeed.com/grain/faqs/iia3b.html

Cleaning It Yourself/
Storing Grains and Legumes

If you’ve chosen to purchase field-run grain or if the pre-cleaned product you’ve bought isn’t clean enough, you can do it yourself.

The fastest and easiest method is “fanning”, a form of winnowing. This is done by pouring the grain slowly through the air stream of a fan or blower into a clean, deep container such as a cardboard box or trash can. The wind blowing through the falling grain will blow out most of the broken kernels, chaff, smut balls, mouse droppings, etc. If you’re losing too much good grain, try turning the fan down or moving it further back from the container. The deep container will cut down on the amount of kernels that bounce out. Repeat fanning as necessary until the grain is clean enough to suit or you’ve blown all of the lighter contaminants out.

If the fanning didn’t get the grain clean enough it can be further cleaned by running it through a screen or sieve. This should be made with holes just big enough to pass an average sized grain of what it is you’re cleaning. Obviously, the size of the holes will necessarily vary depending upon the kernel size of the grain.

Should the kernels still not be clean enough to suit then you’ll just have to resort to hand picking out the offending particles. I’d strongly suggest doing this just prior to grinding where it can be done in small batches rather than trying to do your entire storage all at once. It’s much easier to do a few pounds at a time than fifty or a hundred.

If you have it in mind to wash the grain, this should not be done prior to storage, but, rather, just before use. After it’s been rinsed, it should be dried immediately in the oven by placing it no deeper than 1/2 inch and heated at 150º F for an hour. It should be stirred occasionally to improve drying.

A.4 STORING GRAINS AND LEGUMES

Now that you have properly prepared your grains and legumes for storage, they are ready to be packaged.

For methods and procedures of packaging please see section IV.

IV. Specific Equipment Questions

A. Storage Containers
B. CO2 and Nitrogen
C. Vacuum Sealing
D. Freeze Treating
E. Oxygen Absorbers
F. Desiccants
G. Diatomaceous Earth

Index:

http://web.archive.org/web/20020204031832/waltonfeed.com/grain/faqs/index.html

http://web.archive.org/web/20020204064805/waltonfeed.com/grain/faqs/iib1.html

Types of Dry Milks
Buying Dry Milk Products

NONFAT (skim): This is pasteurized skim milk reduced to a powdered concentrate. It can be found in two forms, regular and instant. They are both made from milk in a spray-drying process, but the instant variety has been given further processing to make it more easily soluble in water than regular dry milk. Both types have the same nutrient composition. The regular variety is more compact and requires less storage space than the instantized variety, but it is more difficult to reconstitute. The most easily found variety is the instant, available in nearly any grocery store. The regular variety has to be sought out from baking and restaurant suppliers and storage food dealers. There is a retail brand by the name of “Milkman” that has a bit of fat content that makes it similar to 1% milk. The fat content means it should be stored like whole milk, described below.

It takes 3.2 oz or about 3 tablespoons of instant nonfat dry milk added to 32 oz of water to make 1 quart of milk you can drink or cook with just like fresh milk. Combining the dry milk with water at least several hours before you plan to use it gives it time to dissolve fully and to develop a fresher flavor. Shaking the fluid milk vigorously will incorporate air and will also help to improve flavor. Add the powder to baked goods, gravies, smoothies, hot cereals, casseroles and meat loaf as a nutrition booster. It can also be used to make yogurt, cheese and most any cultured dairy product that does not require a high fat content.

FLAVORED NONFAT: This may be found packaged in a variety of forms from a low calorie diet drink (artificially sweetened) to the other end of the scale, as cocoa mix or malted milk. The key ingredient is the dry milk so buy and store these products accordingly.

WHOLE MILK: This is whole dry milk with all of its fat content and therefore has a shorter shelf life than nonfat. Other than that, it may be reconstituted and used in exactly the same way as nonfat dry milk. Dry whole milk is not often found in retail stores, but many storage food suppliers carry it as well as institutional and restaurant foods businesses. It can also sometimes be found where camping and outback supplies are sold.

BUTTERMILK: Dry buttermilk is for use in recipes calling for buttermilk. It can be reconstituted into liquid buttermilk, but it’s not much like the fresh liquid product and is best used in baked goods. Since it has a slightly higher fat content than nonfat dry milk, it generally does not keep as long.

MILK SUBSTITUTES: There are a number of products on the market that purport to take the place of regular milk. They range from soy “milk”, rice or other grain “milks”, and beverages based on milk components such as whey. If there is not a substantial fat content they may all be stored as you would nonfat dry milk. Those products with a significant fat content (above 1% by weight) should be stored as you would whole dry milk. Do keep in mind that nearly all of these products DO NOT have the same nutritional composition as either nonfat or whole milk. In storage food programs dairy products serve as important sources of high quality complete proteins, calcium, vitamin D and possibly vitamin A. If the milk substitute you’re storing does not you’ll need to find another adequate source of these important nutrients.

B.1.1 BUYING DRY MILK PRODUCTS

(a)- Be sure the dry milk you are buying has been fortified with vitamins A and D. All of the nonfat dry milks I’ve seen come fortified with these two vitamins. The dry buttermilk does not come this way, at least the SACO brand does not. I don’t know if the dry whole milk is or not. The flavored dry milks vary by manufacturer.

(b)- There should be no artificial colors or flavors. I believe it is illegal to add preservatives to any dry milk sold in the U.S. so a claim of “no preservatives” on the label is of no consequence. Other nations may be different, however.

(c)- “Extra Grade” on the label indicates the manufacturer has held to higher processing and quality standards and the milk is somewhat lower in fat, moisture and bacterial content, is more soluble, and has fewer scorched particles.

There are still some manufacturers of dry milk that sell ordinary Grade A product, but they are becoming fewer. Every brand of instant powdered milk in my local grocery store is the Extra Grade, even the generic store brand. This, too, may vary outside of the States.

(d)- If you’ll be buying your milk in bulk from businesses such as restaurant and institutional foods suppliers be sure to specify “low-temperature spray process” dry milk. The high- temperature process dry milks will not give you a very desirable product.

(e)- Try to buy your dried milk in containers of a size that makes sense for the level of consumption in the household. Once it is opened, powdered milk has a short shelf life before undesirable changes in flavor and nutrient content occurs. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase.

(f)- As with any storage food you buy, try to deal only with reputable dealers. It is particularly important to do this with dry milk because of its short shelf life and sensitivity to storage conditions. Check expiration dates, then date and rotate packages.

|| Survival FAQs Home || Walton Home Page || Whole Grains Home ||

http://web.archive.org/web/20020204055541/waltonfeed.com/grain/faqs/iib2.html

Storing Dry Milks
Shelf Life of Dry Milks

Dry milk products are probably the most sensitive to environmental conditions storage foods there are, particularly to temperature and moisture content. Their vitamins A and D are also photosensitive and will break down rapidly if exposed to light.

The area where your dry milk is stored should be kept as cool as possible. If it is possible to do so, air-conditioning or even refrigeration can greatly extend the nutrient shelf life.

If the storage container is transparent or translucent then it should be put into a second container opaque to light or stored in a dark room.

Dry milk will absorb moisture and odors from the air so storage containers should be impervious to both air and moisture. The drier it can be kept, the better it will keep. The use of desiccants is an excellent idea. Oxygen also speeds decomposition. Powdered milk canned with nitrogen or carbon dioxide to replace air (which contains oxygen) will keep longer than powdered milk exposed to air. Vacuum canning or oxygen absorbers will also decrease the available oxygen.

If the dry milk purchased was not packaged for long term storage then it should be repackaged right away.

I purchase the instant variety at my local grocery and repack it when I get it home. I’ve seen a number of methods used for this and any of them should work.

The method I now use is to pour the powder into clean, dry half-gallon canning jars. Once the jars are filled I add a small desiccant pack and seal. They are dated and stored in the ubiquitous cool, dark place. They must be guarded against breakage, but they offer the advantage of not holding odors, thus allowing for reuse after suitable cleaning. Since they are as transparent the contents must be protected against light. Vacuum sealing and then storing in a dark place may be the best method. Larger jars of 1 gallon size could be used and then re-vacuum sealed after each use. An O2 absorber would take care of any remaining oxygen and would, itself, last longer when used in conjunction with the vacuum sealer. Being glass, the jar can be reused as well as the lid and ring if they’re properly cleaned.

Clean, sound plastic one and two liter soda bottles can also be used, but probably should be used just once since the plastic is somewhat permeable and will hold odors.

If you have access to a can sealer, #10 cans make wonderful storage containers for dry milk, particularly if used in conjunction with O2 absorbers.

Another method I’ve seen used is to remove the paper envelopes of milk powder from the cardboard box they come from the grocery store in and to put them in dated plastic bags. These bags are not sealed. The unsealed bags are then placed in a larger, air tight, opaque container. I’ve heard of plastic buckets, fifty cal and 20 mm ammo cans being used for this purpose. A healthy quantity of desiccant was also placed in the container. This would be another area where O2 absorption packets should serve well. It’s important to remember the containers should be clean and odor-free.

Please see Section IV Specific Equipment Questions for information concerning the proper use of containers, desiccants, compressed gasses, dry ice and oxygen absorbers.

B.2.1 SHELF LIFE OF DRY MILKS

From: SacoFoods@aol.com (Amy Thompson)
To: Dunross@dkeep.com (Alan Hagan)

Subject: SACO Mix’nDrink Instant Pure Skim Milk
May 9, 1996

Dear Mr. Hagan:

Thank you for your e-mail today and for your interest in SACO Mix’nDrink Pure Skim Milk.

Our Mix’n Drink will keep its nutrition value for up to about two years if kept cool and dry, and the only vitamins that actually decrease over time are the vitamins A and D. These are not shelf-stable vitamins and are sensitive to heat and light. A good rule of thumb to follow is that the vitamins A and D will dissipate at a rate of about 20% every year if stored properly. The less heat and moisture the milk is exposed to, the better the vitamins will keep. A freezer could extend the shelf life, as long as the powder does not get moisture in it. If you had to put a time limit on the Mix’nDrink, for rotation purposes, I would date it at two years after the date of purchase.

After opening a package of dry milk, transfer the powder to a tightly covered glass or metal container (dry milk can pick up odors from plastic containers) and keep it in the refrigerator. Unsealed nonfat dry milk keeps for a few months; dry whole milk for a few weeks.

From: SacoFoods@aol.com (Amy Thompson)
To: Dunross@dkeep.com (Alan Hagan)

Subject: SACO Mix’nDrink Instant Pure Skim Milk
May 21, 1996

Dear Mr. Hagan:

Since vitamins A and D are heat and light sensitive, I would say that your 1 1/2 year shelf life is very reasonable. If you are trying to determine when the nutritional value has been affected more than 40%, as you previously indicated, you should be pretty safe with that time element, as long as it is not exposed to extreme heat.

[Eds note: We were discussing the higher average temperatures found in Florida and other hot climates and the effect that it would have on their dry milk’s nutrient content]

http://web.archive.org/web/20010708161552/www.icomm.ca/survival/herb99.htm

Keep in mind that these posts are about 10 years old, so some urls will not work....granny

HERBS TO SAVE YOUR LIFE

From an653 Tue Jun 8 20:13:03 1999
Return-Path: Date: Sun, 06 Jun 1999
21:19:15 -0500 From: Debra Johnson
From: DEANN21647

From SB2001 or Survival Bible 2001 or survival@ils.net

Taken from American Survival Guide 2/1990

In 1535, the French explorer Jacques Cartier and his men were in
desperate condition after a particularly severe winter in
Newfoundland. Already 25 lay dead and not one of the remaining
survivors was not suffering from the ravages of Scurvy. Fortunately
for history a group of local Indians took pity on them, and told
Cartier that their medicine man had the perfect cure. Shoving their
prejudices aside, they went to the medicine man.

The miracle brew of this wise man was so simple that Cartier and
his men nearly rejected it at first. Without any hocus pocus, the
medicine man simply plucked a hand full of pine needles from a
nearby tree and boiled them in a pot for a few minutes.

Then he gave each one a cup of “soup”. Although skeptical, they did
as they were told and the soup transformed their health in a matter
of 6 days. This is recorded because they lived to tell the tale.
Pine needles contain 5 times the vitamin C found in lemons.

Think of it as an herbal tea. A handful of pine needles, or 1/4 cup
fresh chopped needles steeped in boiling water for 10 to 15 minutes
provide 100% of the U.S.R.D.A. of vitamin C. Pine soup (or tea)
tastes like the pine forest smells, or add a squeeze of lemon and
a little honey to liven it up a bit.

In the southwestern deserts of the U.S. grows the Pinion Pine.
(California, Nevada, Arizona, Utah, and New Mexico.) Every few
years when comes an abundant rainfall, the trees produce a bumper
crop of cones bearing the delicately flavored seeds. They can best
be foraged by raiding the messy looking nests of wood rats, who
hoard many of the seeds.

Certain Indian tribes used to peel young shoots of pine and use
them as a green vegetable. The colonists used to make a candy out
of these same shoots by boiling them in a heavy sugar syrup until
they were nearly transparent and thoroughly crystallized.

Ojibway Indians made use of the young staminate catkins (little
pine cone like growths, covered in soft brown scales and growing at
the terminal end of the needle clusters) by cooking them with a
chunk of meat.

Don’t throw on the steak yet. Some varieties of pine have a heavy
turpentine flavor. Try some by just boiling before you ruin a piece
of meat. When you find a tasty variety, then throw the steak in
with them for a really good experience. PINE BARK Don’t make the
mistake of trying to eat the dead outer layer of the pine tree bark.

It is the moist white living inner bark (cambrium layer) we are
after. The cambrium is located just underneath the dead outer layer
and it is here where the tree`s girth growth occurs. The best way
to get a supply is to peel off some large chunks of bark, being
careful not to girdle the tree lest you destroy it, the carefully
fillet the moist layer of cambrium clinging to the inside of that.

You can prepare it immediately or dry it for later use. If dried,
be sure to soak a couple of hours before cooking. Late spring is
the best time, when the tree is richest in sugars. Use the largest
trees possible. Width is more important than height, the wider the
tree, the thicker the cambrium layer. The best way is to find a
logging operation and obtain permission to peel the stumps.

This is where the cambrium is thickest and best, and you can get
the most food with the least work. Boil for a half hour, or until
the water turns red from resins. Change water and boil a second
time for a half hour. Change water and boil a third time for a half
hour.

On the last boiling, the bark will be fairly tender and the water
will only be light pink. The “bark” will have a color like fresh
ham, with a texture exactly like cooked turkey breast.

The bark has no particular flavor at all, which makes it an
excellent meat substitute with the proper seasonings. After the
last cooking and draining, add four cups of chicken stock ( made by
dissolving four chicken bullion cubes in four cups of water) and
simmer for one hour.

To half of the pine chicken add some Chinese noodles, some green
onions, a dash of soy sauce, and a beaten egg to make a superb
“Pine Ramen” soup. From the other half, remove the pine bark and
set aside. Melt 1/4 cup of butter in a skillet and add 4 table
spoons of white flour to make a thick past.

Into this add 2 cups of pine chicken broth, adding slowly and
stirring in to a nice lumpless gravy. Take an uncooked pie shell
and heap it full of the leftover pine bark. Add cooked potatoes and
carrots, a coarsely chopped onion, and a handful of peas.

Cover it all with the gravy, put a pie shell lid on top, and cook
in the oven at 400 for about 40 minutes, or until nicely browned.

When I gave a slice to some relatives one of them remarked that the
chicken was very good, but where was the pine bark. Nutritional
analysis reveals that this bark is high in carbohydrates and is an
excellent source of fiber.

The medicinal value of the pine goes beyond the vitamin C in it’s
needles. The White Pine (Pinus Strobus) is officially recognized in
the U.S. Pharmacopoeia. The cambrium layer of the bark is an
effective cough remedy, and still finds it’s way into cough syrups.

To make your own, put a tablespoons of crushed pieces into a jar
with 2/3 cup of boiling water. Cover with a loose plastic lid (not
metal) and let steep for 2 hours. Add a half cup of brandy and
seal. Let the infusion sit overnight. In the morning strain out the
bark and add 1 cup of honey to the liquid. Seal and use 2
tablespoons at a time, as needed.

Having difficulty getting “in synch” with list members?
http://www.onelist.com Try ONElist’s Shared Calendar to organize
events, meetings and more!

THIS MESSAGE IS FROM ALABAMAY2K MAILING LIST. IT IS INTENDED FOR
EDUCATIONAL AND DISCUSSION PURPOSES, NOT FOR COMMERCIAL USE.

To send messages to all list members, SEND MAIL TO:
ALABAMAY2K@ONELIST.COM

To change list functions via e-mail, send an empty e-mail to one of
the following addresses: ALABAMAY2K-subscribe@onelist.com -
Subscribe to the list ALABAMAY2K-unsubscribe@onelist.com -

Unsubscribe from the list ALABAMAY2K-normal@onelist.com - Switch
your subscription to normal ALABAMAY2K-digest@onelist.com - Switch
your subscription to digest To contact the list owner, send e-mail
to:ALABAMAY2K-owner@onelist.com

DISCLAIMER: This publication is designed to provide general
information in regard to the subject matter covered. It is
distributed with the understanding that neither the author,
publisher nor list manager is engaged in rendering legal, medical,
or other professional services; it is not to be utilized as a
substitute for professional legal, medical, nor technical advice
nor services.

True or false???I have read it before..granny

“If population centers go without power more than 72 hours, we’ll
activate Schwarzkopf and go to Martial Law - it’s automatic.” -
Emergency Management Official - S.E. United States
http://www.by2kok.com http://www.myfreeoffice.com/muriels

http://web.archive.org/web/20010708163811/www.icomm.ca/survival/potato.htm

POTATO TIPS NOT CHIPS

OLD FOLKS REMEDY

1) In the old days hummm, mothers used to wrap sliced raw
potatoes with clean bandages around the head of anyone who
had high fever and in no time it would abait the fever.

Perronnaly I never tried it but its worth a shot. If it dont
work you can always cook them, nope not the head but the
“poet-atoes!”

2) They would also wrap sliced raw potatoes on any wounds to suck
all the poison out. Of course if you are near a drug store, you
can get over the counter without prescription a cream to clean
wounds call: Meca

[Bet it keeps wives away too!!!]

http://web.archive.org/web/20010708162125/www.icomm.ca/survival/bugrepel.htm

BUG REPELLANT FROM AIMER TALBOT WOLF HUNTER
IN TEMAGAMI NORTH BAY ONTARIO AREA!

Through 20 years in the bush for the Federal government tracking
wolf and tagging them Aimer had to find a good bug repellent.
An old woodsman had told him this;

MIX PINE TAR + CITRONELLA + VASELINE
You can also add CEDAR LEAVES.

The vaseline will act as liquifier to the pine tar thus making
it easier to spread over your body.

& NO MORE BUGS TO BUG YOU!

http://web.archive.org/web/20010708161702/www.icomm.ca/survival/boot-dry.htm

BOOT DRYING IN WINTER!

An old trick i used and learned way back when was simply to heat up sand real good and then pour it the shoes or boots (fill her up!?) wait 1/2 hour redo the process once more wait 1/2 hour and bingo they are dry and warm as toasts....

P/s using the sand under you fire is ok but make sure you use some scooping thing or you will burn yourself ouch!!!!

Now one may say where the heck you find sand in winter well for the sake of arguement i supposed you were in your shack then, but remember that the ground with a fire on top melts at the rate of 1 foot per 3 hours if i recall correctly there is where you would find your sand or dirt after a while if you have removed as much snow as possible to lay your fire of course.

More info such as that at http://wwww.icomm.ca/survival

Richard Perron cio!

http://web.archive.org/web/20010708164509/www.icomm.ca/survival/rat-trap.htm

Subject: Mouse and Rat trap

I was thinking about the posts on mouse and rat traps earlier and remembered one that my Granddad used.

He mixed some feed with dry, powdered cement. The next morning there would be mice and rats laying around. Don’t kick them though, he almost broke a toe on one once!

Subject: Re: ROACHES

As for an ecologically easy way to make their digestive system destructively eructive (explosive burp), mix one tablespoon of baking POWDER with five tablespoons of powdered sugar.

Put out the mix in thimble sized doses in some teenie containers. Roach eats, roach tries to burp, roach ruptures, no more roach.

http://web.archive.org/web/20020308041700/www.icomm.ca/survival/bugg-off.htm

THE SAFE INSTANT KILL INSECTICIDE The most effective insecticide that instantly kills flying and crawling insects on contact but does no harm to mammals or birds is the dried and crushed flowers of the Pyrethrum Plant. This brown powder will kill or stun the insects the moment it touches them but does no harm to pets when sprinkled on their coats. This member of the daisy family is a beautiful ornamental and will compliment any garden or flower bed. While very effective, the dried powder only lasts for a few days. You can prolong its use throughout the year by freezing fresh flower heads in zip-lock bags and drying and crushing them as needed.

THE GREAT MOSQUITOE REPELLENT Mosquitoes are very sensitive to certain scents, Chamomile and Citriodora especially. Both are easy to grow and both are used in dry flower arrangements. Citriodora is also used in potpourri. To make The Great Mosquito Repellent, take one oz. of green leaves from both plants and boil in a gallon of water. Strain and place in the refrigerator. Before going outside, splash the mixture liberally over your face and exposed parts of your body. You will enjoy the fresh, citrus smell but the mosquitoes will stay far away.

TOBACCO DUST. This dust is ideal for making a great natural pesticide. Mix 1/8 oz. of tobacco dust with one tablespoon of black pepper and one teaspoon of liquid dishwashing detergent. Simply apply as you would a chemical pesticide. This dust is also very effective sprinkled around the base of plants. $2.00 per ounce

Have you read these pages on housing, that you can build?

http://web.archive.org/web/20011031000353/www.marynet.com/advisor/Resources/resources.html

http://web.archive.org/web/20010708160605/www.icomm.ca/survival/atlast.htm

To achieve both of these aims is not always easy. Given those hairy insertions—parachute, small boats, or a hot LZ—the possibilty of becoming seperated from all or a portion of your field equipment is pretty good. What then?

FOX HOLES NOTICE This information in part or in whole, is for informational purposes, as well as constructing a foxhole of your own... Under no sucumsttances shall you (the reader), hold the author or the Host site of this doucment liable for any damage, or personal injury due to misuse, or poor contruction of a fox hole, etc. Other than that, may this file provide you with enough information to build a fox hole. My designes differ from those of the millitary, other survivalist, etc. In the way of contruction, and usable duration time, As well as maintnence....

-——————————————————————————— SIMPLE FOX HOLE FROM GUN FIRE A fox hole provide defense in the terms of gunfire, storm shelter, hurricanes, etc. But the simplest shelter design to construct, is a FOX HOLE....... Sound familiar? good, they were used, and are still used in wartime to protect troops from gunfire. CONSTRUCTION 1. Find a piece of land, in which is flat, and preferably away from a water source (rivers, lakes, etc. are a no no). 2. Mark off a peice of land in a cirular formation.... To do this, get a peice of string, and a nail. Tie the string to the nail, and put the nail in the center of the peice of land. 3. Next, Pull the string tight, and make a circular pattern on the ground with a spray can, or some sort of marker. Use the string as a guide, to make a near perfect circle... 4. Next use a strong shuvel, or a backhoe to dig the hole for you. !!!!! NOTE !!!!! When doing this, first figure how deep to make the hole. measure yourself, then add 6 - 8 more inches to that height, that is how you figure how deep to make the fox hole. But if you wish to put a roof on it, you will need to also add the thickness of wood used into the above formula.

5. Next, form a parapit around the foxhole, which is just a small hump of dirt that goes around the top of the fox hole ... usually about 3 - 6 inches tall, and about 4 - 6 inches wide. 6. Next if it is intended for a long duration of use, get chicken wire, string, and stakes. 7.Put the chicken wire around the inner diameter of the fox hole and tie it to form the circle. 8.Now, put the stakes into the center of the parapet incircling the fox hole. Not tie the top of the chicken wire to the stackes, using the string... do not make it to tight, justtighet enough to make the chicken wire fit to the fox hole wall.

????? ROOF OR NO ROOF ????? Next, determine if you want a roof.... if so follow these instructions.... 1. Figure out the wide of the circular fox hole from one end to the other. 2. Cut wood to those dimensions to cover the top of the fox hole... !!!!! NOTE !!!!! Use wood that has been water treaded as it will last longer.... Use wood that is about an inch to 3 inches thick, or use 2 x 4’s.... 3. Leave about a 42 inch space uncovered by the wood, to uses as an interence into the fox hole. 4. Cover the wood with a tarp... like the type you use for a wagon, or when moving... 5. Now, cover the tarp with dirt, about 1/2” to about 3” depending on your needs. ?????

TO HIDE OR NOT TO HIDE ????? Next determine if you wish it to be hidden out of site of others. If so, buy some grass seed, and cover the fox hole roof. and hope that it grows. or you can do the following...... Get twigs, wood, dirt, etc. to cover the top of the fox hole. make sure that this layer of covering matches its surroundings. If it is near a tree, have a broken from the tree laying on the roof of the fox hole... Explanation for the above sentance. Fox holes, are usually well cleaned around the outter diameter of the fox hole, doing the above, will help to conceal the fox hole, being that it is harder to spot a fox hole, when the cover to it matches the surrounding. ????

GRENADE SUMP ???? If for some strang reason you think a grenade will enter the fox hole, then build a sump... 1. Make the fox hole floor have a slope in it, this will cause the grenade to roll. 2. Next, dig a hole into the floor of the fox hole, that is about 3 - 4 feet deep, but about half a foot round. 3. This will help to minimize the effects of the grenades, that may be tossed into your fox hole. ########################################### MORE TO COME AT A LATER TIME ON QUICK SERVIVAL SHELTERS !!!!