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Vegetarian Meals for Meatlovers

Posted By auke On March 17, 2009 @ 3:16 pm In Preparation | No Comments

Trying to introduce vegetarian meals to your family?

There are many health benefits to the vegetarian diet, both to the individual as well as to the planet. Incorporating vegetarian meals into your diet is actually quite easy, even if you’re used to a heavier, meat-based diet.

The recipes on this page are hearty and substantial, and chosen to appeal to even the most die-hard meatlovers.

Nutburgers

An all-time favorite meatless burger. The nutburger is tasty, satisfying and filling, without leaving you with the heavy feeling after eating a beef burger. And it’s healthier too!
1 cup cheddar cheese, shredded
2 eggs
1 cup toasted wheat germ or cooked rice
1 cup parsley, finely chopped
3 stalks celery, minced
1 onion, minced
1 cup walnuts, finely chopped
1 green or red pepper, finely chopped
1 tsp salt
1 tbsp basil
2 tsp curry powder
Mix all together in a big bowl, drop batter into patties in hot olive oil in skillet. Use just enough oil to cover the pan bottom. Cook until golden brown. Serve on a bun just like a hamburger, with red onion slice, lettece tomato slice……the works!

Irish Colcannon

1 bag frozen hash browns with peppers………… Nutmeg
1 medium onion ……………………………………….6 eggs
1 C milk …………………………………………………1 C. Shredded cheddar
1 large bunch of fresh kale

In a 9×13 pan, spray with a vegetable cooking spray. Set oven to 375°.
Clean kale, and remove stems. Chop onion, fry in small amount olive oil until brown. Add kale & stir until kale is slightly cooked. Add salt and pepper to taste, and 1 tsp nutmeg.
Remove from heat. Spread frozen Hash browns in bottom of sprayed casserole. Add milk. Top with kale and onion mixture. Make 6 ‘wells’. Break an egg into each well. Top casserole with shredded cheddar cheese. Bake until eggs are set. Time varies by oven, usually 35-40 minutes.

Thank you Kathy McD for this recipe.

Tofu Tamale Pie

Freezing, thawing and squeezing tofu makes it more chewy and meat-like in texture, and also makes it absorb more of the juices in the dish. Some tofu brands lends themselves to this process better than others, but since not all tofu brands are available everywhere, one has to figure this out by trial and error. Denver brand tofu works well with this method, Melissa’s brand not so much. White Wave extra firm tofu has a good, meaty texture - just dice it and toss it in.

1 lb tofu (firm or extra-firm): freeze, thaw, squeeze out and cut or tear into bite-size pieces.

Saute together until soft:
1 TBSP olive oil (extra virgin cold-pressed)
1 large onion, chopped; 1 large bell pepper, chopped;1/4 cup fresh cilantro, chopped
1 clove garlic, minced

When these are almost soft, stir in the prepared tofu in bite-size pieces and:
1 (15-oz) can tomatoes, chopped; 1 (15-oz) can tomato sauce
2 TBSP chili powder, 2 tsp ground cumin, 1/2 tsp oregano
1 cup (1/2 can) black olives, sliced; 1 (10-oz) package frozen cut corn; 1 (6-oz) can green chilis
Pour into a 9 X13 oiled baking dish. Preheat oven to 350* F. Prepare cornbread topping, below.

Cornbread Topping:
Mix together in a bowl:
1 cup cornmeal, 1 cup whole wheat flour, 2 tsp baking powder, 1/2 tsp salt
Stir together and pour into the dry ingredients:
1 cup soymilk, 2 TBSP oil, 1 TBSP honey or sweetener of your choice

Pour this over the filling in baking pan and bake about 45 minutes, or until cornbread is browned.

From “Tofu Cookery” by Louise Hagler. Thank you Laurie for this recipe!

Tofu Loaf

This tofu loaf is an excellent meatloaf substitute, and is also good sliced and fried for sandwiches the next day.

Preheat oven to 350º F, and mix together the following ingredients:

1 lb tofu, mashed
1/2 cup wheat germ
1/3 cup parsley, chopped
1/4 cup onion, chopped
or 1 TBSP onion powder 2 TBSP soy sauce
2 TBSP nutritional yeast (optional)
1/2 TBSP Dijon mustard
1/4 tsp garlic powder
1/4 tsp black pepper

Oil a loaf pan with 2 TBSP oil. Press the tofu mixture into the oiled loaf pan and bake for about 1 hour. Let cool 10 minutes before removing from pan. Garnish with catsup and parsley. Sprinkle generously with paprika on the top of the loaf before putting it in the oven.

From: Tofu Cookery by Louise Hagler

Grilled Polenta with Portabello Mushrooms

Portabello mushrooms are a great meat substitute. The portabella mushrooms in this recipe give the meal a hearty taste one associates with meat-based meals.

1/2 cup polenta (coarsely ground cornmeal)
1 15-ounce can vegetable broth or 2 cups vegetable stock
1/2 cup water
4 large portabella mushrooms
1 TBSP olive oil 2 TBSP soy sauce
2 TBSP balsamic vinegar
2 TBSP red wine
2 garlic cloves, crushed
1 roasted red pepper, cut into thin strips for garnish
Combine the polenta, vegetable broth, and 1/2 cup of water in a saucepan. Bring to a simmer and cook, stirring frequently, until very thick, 15 to 20 minutes. Pour into a 9 x 9-inch baking dish and chill completely (at least 2 hours). To grill, cut into wedges, brush or spray lightly with olive oil, and cook over medium-hot coals until nicely browned.

Clean the mushrooms and remove the stems. Prepare the marinade by stirring the remaining ingredients together in a large bowl. Place the mushrooms upside down in the marinade and let stand 10 to 15 minutes. Turn right side up and grill over medium-hot coals about 5 minutes. Turn and pour some of the marinade into each of the cavities. Grill until mushrooms can be pierced with a skewer, about 5 minutes longer. Serve with grilled polenta. Garnish with roasted red pepper strips, if desired.

Note: Many other vegetables are delicious grilled as well. Grilled zucchini, eggplant, sweet potatoes, peppers, or asparagus would make great accompaniments.

From newcentury.vegsource.com/. (Thanks Laurie for the suggestion!)

Vegetable Fajitas

This is a favorite - quick, easy and satisfying.

1 onion
1 each: red, green, yellow bell pepper
1 garlic clove, minced
8 ounces mushrooms
several broccoli crowns, cut small
6 TBSP olive oil
2 TBSP chili powder 3 TBSP lime juice
fajita seasoning
lemon pepper
guacamole (recipe below)
vegan sour cream (recipe below)
flour tortillas

Slice onion and peppers into strips. Remove mushroom stems and slice the mushrooms thickly. Combine in a bowl, add the crushed garlic and mix slightly.

In a seperate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture. Stir well and set aside for an hour or more.

After the vegetables have marinated, heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Spoon the filling onto each tortilla, garnish with guacamole, sour cream (and if desired, picante sauce or salsa) and roll up. Makes wonderful leftovers (if there are any!)

From “Vegetarian: The Greatest Ever Vegetarian Cookbook” Edited by Nicola Graimes

Easy Guacamole
5 - 6 avocados
2/3 of a jar of organic salsa
fresh cilantro (about half of a batch)
2 cloves garlic
1/4 cup fresh lime juice
fairly generous dash of cayenne

Place all ingredients in a food processor and blend till fairly smooth. Season to taste.
Refrigerate in airtight container.

Thank you Laurie for this recipe!

Penne alla Cecca

This recipe is very easy, and fast to make. It’s a great meal for summer, too — not heavy or hot, but filling and refreshing! Great with tossed salads and bruschetta or garlic bread…

Drop 5 large tomatoes* into boiling water for 1 full minute. Peel, seed and chop (or use 1 28-ounce can organic diced tomatoes.) Put tomatoes into large bowl with:

1/2 cup olive oil
one garlic clove sliced in half
2/3 cup chopped fresh basil leaves
1 tsp (or to taste) - hot red pepper flakes

Let sit for a couple of hours, then remove the garlic. Boil one pound of the pasta of your choice, drain and toss with the cold tomato mixture. Serve immediately.

Note: This recipe can be doubled, because the leftovers are so good! You can make it easier to fish the garlic halves out later by sticking a toothpick through them before adding them to the mixture.

Adapted from the Linguini alla Cecca recipe in the book “Heartburn” by Nora Ephron. Thank you Laurie for this recipe!

Hearty Bean and Pasta Stew
1 c. onions, chopped
1/2 c. chopped green pepper
16 oz can diced tomatoes
15 oz. can black beans, rinsed
15 oz. can kidney beans, rinsed
15 oz. can pinto beans, rinsed 4 oz. shell macaroni
1 tsp oregano
1/2 tsp basil
1/8 tsp pepper
3 oz. salsa (or more to taste)
3 c. water

Saute the onions and green pepper in olive oil. Add tomatoes, water and beans and bring to a boil. Add pasta, oregano, basil and pepper and cook 10 mins. Add salsa and heat until it’s warm.

Thanks Joanne for this recipe!

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The Sustainable Kitchen

Posted By auke On March 17, 2009 @ 3:18 pm In Preparation | No Comments

Whatis a Sustainable? Kitchen?It is a combination of field equipmentthat use as little fuel as possible and yet provides many of the conveniences ofa regular kitchen including well cooked meals. It will function for months oryears under adverse conditions. In sunny areas, the heart of a sustainable?kitchen is the Solar Cooker.

What makes up a sustainable? kitchen??The basic stove is one or more Solar Cookers with dark pots or canning jars having tight lids, supplemented at night or on cloudy days with small wood fires and a “hay box” to provide retained heat cooking.? It includes some long term method of starting fires, such as flint and steel since a supply of matches may be exhausted. A water pasteurization indicator (WAPI), a separate solar cooker for pasteurization, and storage jars for safe water make up the pasteurization unit. In addition, the sustainable? kitchen may include water heaters? as well as food drying capacity. If located in a house, it may include a home food producing garden and long-term planning for planting and maintaining mature, fast-growing firewood trees around the home.

Whatis a Solar Cooker? Cooking is done by sunlight falling ondark surfaces and changing to heat.? The heat is trapped around the pot and flows into the food that becomes gently yet thoroughly cooked.? A solar cooker uses free energy delivered to your yard every sunny day. The domestic solar designs are safe due to the materials and design used in construction?coupled with the low operating temperatures. It is clearly safer and cheaper when compared to gas, electric, propane, or kerosene or wood. There is no smoke or pollution using a solar cooker.?There are many different designs of solar cookers, some quite elaborate and quite excessively hot.?

Safe,inexpensive, simple solar cookers for household use most frequently are one of two basic kinds: solar boxes and solar panels. Solar cookers are a convenientway of producing good meals without? heating up the house or buying fuel even when there is no emergency. Solar Box Cookers are? well insulated boxes usually with one large window flat or almost flat in the top, with an adjustable reflector in the lid.

Solar cookers with slanted glass windows and multiple reflectors are another form of solarbox. In either form, there is a black metal tray inside the cooker. Solar Panel Cookers are single pot cookers and can also pasteurize by boiling.?They can cook much the same as a SBC but food may need to be stirred or rotated to provide even cooking. They are relatively quick to make, use little material and can be easily stored or transported.

Solar panel cookers?have four or five flat panels, approximately 13 by 16 inches, are covered with a reflective surface, usually kitchen foil. They are arranged so each panel throws reflected sunlight onto a centrally located dark pot or darkened jar. The dark pot goes on a low rack in a closed baking bag in the center of the brightspot. The combination achieves cooking temperatures.

What kinds of food can a solar cooker prepare? Meat roasts, barbecues, beans,casseroles, bread, cakes, cookies, grains and cereals, vegetables.?A large Solar Box Cooker (SBC) holds up to 4 pots providing the variation we are accustomed to in our meals. It can cook up to 15 pounds at one time and the food tastes good.

A Solar Panel Cooker (SPC) generally handles one pot or one small baking tray at? a time. An enlarged, especially designed SPC hybridized with propane can do pressure canning, pressure medical sterilization or can cook very large quantities needed for emergency feeding stations.?This form of SPC can cook on sunlight alone or with an integral propane booster.? It saves significant quantities of propane when the sun is out and in emergencies can produce cooked meals at night or during stormy weather.

What else can solar cookers do? One standard sized SBC can pasteurize 3 gallons of water in Arizona in half a day of full summer sun…longer and less quantity in the off seasons. The water can be pasteurized in pint or quart canning jars that also provide longer term safe water storage. The canned jars of pasteurized water provide both a pasteurized drinking vessel and safe water and they can be taken from the shelf ready to go.

The SBC can substitute for a boiling water bath in canning acid foods or preparing infant formula usually processed by boiling. A SBC can be made specifically to sterilize baby diapers, clothing for incontinent people and other contaminated materials. For animal lovers,combinations of bulk grains can be cooked and added to favorite foods for dogs or cats providing both low cost food and free processing.

During wet or cloudyweather the SBC can be used as a retained heat, “fireless” cooker.?And any form of solar cooker can destroy noxious weed seeds and insects prior to composting.?? How is retained heat cooking connected to solar box cookers? The same insulated box can be used for both methods, making it?doubly useful.

Whatis retained heat cooking? Using either solar heat, wood fire, or other conventional fuel, food is brought to a boil and simmered for a few minutes in a pot with a tight lid. Unless it is already in a SBC, it is moved to a SBC without disturbing the pot lid and letting steam escape. The pot is then surrounded with insulating pads, towels or cushions. In the insulated oven box with the heat sealed in, the food continues to cook for up to 4 hours with no further fuel costs or attention.

The specific times needed for common foods are listed in the attached reprint on “Retained Heat Cooking.”This reduces fuel costs or use of gathered fuels when solar cooking is not possible and can be used during the night or on cloudy days. In addition, foods can cook in retained heat cookers while traveling.

How does the small wood fire fit in? Food can be cooked either by conventional fuels or solar energy. If using wood, gathering every little bit of wood takes time and energy that might better be spent on other tasks.? Also, wood supplies may run out in a long-standing emergency unless used very conservatively. Small wood fires utilize very little wood to do a great deal of work.

How do small wood fires differ from regular camp fires? A minimum of wood is utilized. Four or five 1/2 inch thick sticks four or five inches long at a time are sufficient.The flame is concentrated in one spot directly underneath the pot. Pans are placed directly over the flame which is channeled upward toward to center bottom of the pot by an insulation smoke stack. Potential fuels include small twigs,lumber ends, pine blocks, twists of newspapers, strips of cardboard, dry corncobs, pine cones etc.

Whatis an emergency wood stove? There are many different designs of small, efficient single pot? woodstoves. They provide lots of air for good combustion and may be insulated around the outside so the hot flame is concentrated on the bottom of the pot. (See the material on small woodstoves.)

How do you use a small wood stove. Select an area safe for fires. This maybe out of doors in a bare spot protected from the wind.? If planning for emergency use, a sheltered spot should belocated. It may be in a fireplace or a wood heating stove if the door and firebox are large enough to allow stove and pans to be handled.?

A well-ventilated garage, hooded window,?or greenhouse can be used for cooking during storms.In using the gallon can-in-can design,situate the emergency stove firmly in a safe place. Place a small amount of crushed newspaper or dry weeds and 2 to 3 small sticks in the firebox. Set it alight while holding it slightly slanted to encourage an initial good air flow.As soon as flame is established, set the stove level and place a U-shaped piece of rebar for a grate. Place the food pot on top and start cooking. Lift off the pot briefly to feed new wood as needed. Fire will need to be tended continuously until ready to be packed in the retained heat.

When using the ?Rocket? form of small wood stoves, the pot need not be removed as wood is fed in through the airway at the bottom.Work through the menu. Cook the food that will take longest first. When it has been simmered long enough, place it ina soot sack or wrapped in paper into a SBC or other “hay box” taking care not to open the lid. Carefully surround it with insulation. When packing a second pot, be careful not to chill the first one. ?????

?How is the flint and steel used to make fire? In less than a minute, starting with everything stored near the stove, flame can be produced. It takes a piece of flint, tinder and a scratcher, which can be a piece of hacksaw blade filed smooth, a knife, or other similar metal blade.?One good flint obtained through outdoor recreation outlets can be used to start fires for many years. The tinder is any very light, easily inflamed material such as loose cotton or lint from a clothes drier. Pull apart a small fluff of tinder and place it on a nonflammable surface.? Brace the bottom of the flint against the surface at the edge of the tinder and firmly scratch the flint downward several times. It should throw a spark 1/4 to 1/2inch long.? The tinder should burst into flame and burn briefly but long enough to ignite a torn edge of a small roll of paper or very thin piece of wood to use as a “match”. Cotton from a single plant will servefor a very long time. Some loose cotton is available in cotton balls, some is used to package medicines. Test commercial “cotton” and discard whatever will not ignite with a spark. Store tinder in a closed container after drying well in a solar oven.

How may the soot be handled to keep the kitchen clean? Use an old cloth, sack or paper bag to wrap each pot before placing it in the retained heat cooker. In addition, have a designated area, either covered with newspapers or with a surface easily cleaned, for setting pots down after food has finished cooking.?Before starting to wash sooty pots, rub each pot bottom with ashes and newspaper, or sand and weeds, etc.?Or place a pot bottom under a very small dribble of water and scrub. Remember only the soot causes staining, the baked on black resin does not need to be scrubbed off until the use of the pot for small wood fires is over.

In a Sustainable Kitchen in a sunny area, SOLAR COOKERS ARE THE PRIMARY?COOKSTOVE with small wood fires and retained heat methods as asecondary sources.28-Aug-98source:http://solarcooking.org/sustainable-kitchen.htm

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Cheese Making
Cheddar Cheese:

To make a 1 1/2 pound cheese, combine 2 gallons of whole milk with 3/4C of Buttermilk, let mixture set at room temp. overnight to ‘ripen.’ Next day warm the milk gently in a double boiler to 86 Degrees F and mix in one cheese rennet tablet dissolved in a glass of cool water and let the mixture coagulate undisturbed. When the milk curdles (about 45 mintues), cut the curds into 3/8 inch cubes. Mix the curds and allow to stand for 15 minutes,then heat again, slowly to 100 degrees F. Cook for about an hour until a piece of cooled curd retains its shape when squeezed. If it crumbles,it needs more cooking. Drain the curds for a few minutes and rinse out the double boiler, then cheddar the curds.
To Cheddar the curds:

Return them to the double boiler, spread over a rack lined with cheesecloth. Cover and reheat to 98d.F for 30 to 40 minutes until the curds form one solid mass. Remove the curds, cut them into strips 1 inch. wide and return them to the pan. (NO HEAT)Turn the strips every 15 to 20 minutes for an hour. Cut the strips into cubes and gradually mix in 1 tablespoon of salt, being careful not to bruise the curds. Let them stand for 10 minutes, put them into a cheesecloth, and press them an hour. Remove the cheese from the press, unwrap it, dip it in warm water, and fill in and smooth off any cracks or uneveness. Rewrap in a clean cheesecloth and weight with 40 pounds for 24 hours, then remove and let cheese dry for four to five days in a cool,airy location. Turn cheese twice a day during this time period and wipe it dry each time with a clean cloth. When a hard, dry skin has formed, rub it with oil or seal it with paraffin. Cheddar can be eaten after 6 weeks but is best if aged six months or more. American Cheese is actually a mild variety of Cheddar cheese.

TIP

Coating cheddar cheese in parafin is an axcellent way to preserve it.
Colby

Making Colby cheese involves the unusual steps of adding cool water to the curds after they are cooked. The result is a mild, moist porous cheese. Because of its high moisture content, colby does not keep well. Use pasteurized whole or skim milk. Heat 2 gallons of milk to 88d.F and add 1/2 cup of buttermilk. Stir and let sit for 30 minutes. Dissolve 1/4 cheese rennet tablet or 2 1/2 junket tablets in a glass of cool water and add to the milk stirring well. Allow to coagulate (about 30 mins.) then cut the curds into 3/8 inch cubes. After mixing the curds for 10 minutes, heat gently to 98d.F, increasing the temp about one degree every three minutes. Continue to cook at this temp. for 40 minutes, then slowly add cool water until the temp lowers to 80d.F and remains stabilized at this point. Turn off the heat and gently mix the curds for 15 minutes. Drain the curds and mix in 6 tablespoons of salt. Put the curds into a cheese hoop or mold and press them lightly for half an hour, then add more weight for an hour and a half. Coat with paraffin when the surface has dried or rub with vegetable oil or salt. Ripen in a cool place (40-50d.F) for two or three months.
Small-curd sharp cottage cheese

The key to either of the ‘cottage’ cheeses is to heat the curds gently and gradualy. Cottage cheese is made my allowing the milk to coagulate, or clabber, without rennet. Heat a gallon of skim milk to about 72 degrees F, and add 1/2 cup of buttermilk. Stir thoroughly then cover the milk and let stand undisturbed in a warm place for 16-24 hours until it coagulates. You can use raw milk, but because of the risk of unfavorable bacteria developing, you will probably have better results with pastuerized milk. Do not let the temperature drop below 70F during clabbering. When the milk has clabbered, cut the curds into 1/4 inch cubes, mix and let rest for 10 minutes. Then slowly raise the temperature to 104F increasing it by 5F every five minutes. Continue to cook at 104F for 20 to 40 minutes or until the curds feel firm. The curds should not stick together when squeezed, and the inside of the curds should appear dry and granular. If necessary, raise the temp. as high as 120F. When the curds are cooked, drain and rinse them. Add a teaspoon of salt for every pound of curd. For a creamed cottage cheese add 4-6 tablespoons of sweet or sour cream.
Large Curd Cottage Cheese:

Is made with rennet. Heat 1 gallon of skim milk to 90F (NO HIGHER), and add 1/4 C. of buttermilk. Dissolve 1 1/4 junket tablets or an eighth of a cheese rennet tablet in a glass of cool water, add it to the milk and let stand at 90F. Test the milk for coagulation after a few hours. When the milk has coagulated, cut the curd into 1/2 inch cubes, allow to rest for 10 minutes, then heat to 110F by raising the temp. 5F every five minutes. Test as for small curd cottage cheese, and raise the temp as high as 120 if the curds are not ready. Drain, rinse and cream as for small-curd cottage cheese.
HINTS

When rinsing cottage cheese, first remove cooked curds from heat. Drain through cheesecloth, allow to stand for a minute or two, then lift up the corners of the cheesecloth to make a ‘bag.’ Dip the bag several times into warm water, rinse for two minutes in ice water to chill the curds and let the water drain off.
Farmers Cheese

Is made by using the cottage cheese recipe above, except you use whole milk rather than low-fat. After coagulation cut curd into 1/4 inch cubes. Heat slowly to 104F. and continue to cook until curds reatin shape after being pinched or pressed with the fingers. Drain, rinse and pour into an oblong shape in a clean, folded cheesecloth. Wrap cloth over and press lightly with a board.
Cream Cheese

Combine 2 C. heavy cream w/2 T. buttermilk. Suspend the mixture in a clean cheese cloth over a bowl for 24 hours or until the cream thickens. The longer you leave it suspended, the drier the cheese will be. Season with salt or herbs for taste if you wish.

For a tangy cream cheese and with less fat, use yogurt in place of the cream and Buttermilk.
ASSORTED RECIPES & TIPS
Herb Rice

* 1 cup uncooked long-grain white rice
* 2 beef or vegetable boullion cubes, crushed to powder
* 1 teaspoon green onion flakes,li>1/2 teaspoon each: rosemary, marjoram or oregano, and thyme leaves
* 1/2 teaspoon salt or celery salt

Curried Rice

* 1 cup uncooked long-grain white rice
* 2 chicken or vegetable bouillon cubes, crushed to powder
* 1/2 to 1 teaspoon curry powder
* 1 teaspoon dried minced onion
* 1/2 teaspoon ground cumin
* 1/2 teaspoon parsley flakes
* 1/2 teaspoon salt or celery salt

. In a large mixing bowl, stir all the ingredients for either rice and pour into a sealable container.

To Cook: In a large saucepan combine either the Herb or Curried Rice mixture with 2 cups cold water. Bring to a boil. Reduce the heat to low, stir once and cover. Simmer for 14 to 20 minutes, or until the liquid is absorbed. Each mix makes four servings.
Salmon or Tuna Dinner

* 1 package macaroni and cheese
* 1/2 cup milk
* 1 (6 to 7 ounce) can tuna or salmon, flaked
* 1 (10 1/2 ounce) can, undiluted, Condensed cream of mushroom soup
* 1 can peas (same size as soup can)

* Stir macaroni into 6 cups (or whatever you feel is necessary to make noodles) boiling, salted water (1 tsp. salt)
* Boil rapidly for 5-7 minutes, until noodles are tender.
* Drain macaroni. Add 2 tablespoons cheese powder packet, margerine or butter, milk and soup. Stir.
* Gently stir in tuna or salmon and peas (or green beans).
* Heat to serving temperature.

Unbelievably Easy Fish Chowder

* 4 tbsp unsalted butter
* 2 medium onions, thinly sliced
* 3 medium potatoes, peeled and cubed
* 1 quart fish stock or clam juice
* 2 pounds cod, haddock, or halibut, cut into 1-inch chunks.
* 2 cups milk
* Salt and freshly ground black pepper, to taste
* Paprika, for garnish
* Oyster crackers, to serve on the side

1. In a Dutch-oven or pot, melt the butter over medium heat. Add the onions and cook, stirring, until they are softened and translucent, about 5 minutes. Add the potatoes and cook, stirring, until they are well coated with the butter.
2. Add the fish broth or clam juice to the pot and bring the mixture to a simmer. Simmer, partially covered, for 7 minutes. Add the fish chunks and reduce the heat to low. Cover the pot and let the fish cook in barely simmering broth until it is just done to taste, about 5-7 minutes longer. Stir in the salt and pepper.
3. Serve the chowder garnished with a sprinkle of the paprika and the oyster crackers on the side. Serves 6.

Tomato Basil Soup

* 4 cups tomatos (fresh or canned) peeled,seeded and crushed
* 4 cups tomato juice or chicken stock
* 1 cup heavy cream
* 12 to 14 leaves fresh basil
* 1 cup butter
* salt pepper

In large pot, bring tomatos & liquid to boil. Reduce heat and simmer for 30 minutes, stirring often. Remove from heat and pour half into a blender. Add 1/2 of the basil, cover and blend, starting with lowest setting and working up to highest. Blend for 1 minute or until smooth & pour into medium sized bowl. Repeat with rest of tomato mixture. Pour blended soup back into pot and bring back to boil. reduce heat to low adding butter and cream. Simmer for 10 minutes stirring often. Salt & pepper to taste. Serve with fresh French or sourdough bread. Makes 8 servings Makes 4 cups
Salsa

* 1 pound diced ripe tomatoes
* 1 finely diced small red onion
* 2 seeded and finely diced jalapeno peppers (if you like it hot…leave the seeds in)
* 1/4 cup chopped fresh cilantro
* 1 clove minced garlic
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon sugar

Combine in a large glass bowl and let stand for 30 minutes for flavors to blend. Can immediately if you’re going to put it in the pantry.

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Medical Tips

Posted By auke On March 15, 2009 @ 12:02 am In Folklore | No Comments

MINOR BRUISES, SPRAINS, BANGS, PAINS
Forget about beefsteaks, apply ice or anything that’s really
cold. No ice? Try a package of frozen vegetables. Give it a few bangs with a hammer to shape into a useful shape. Many people suggest adding a grated onion and potato to a bowl of warm water for soaking your sore hand or foot. Pro athletes use the potato trick to relive minor swelling and soreness of injured fingers. Simply cut a large enough hole in the potato, plunge in your sore digit, and watch the starch in the potato do the trick.

Got a headache? Cut out a small piece of a regular brown paper bag of the type you bring home the groceries in. Dip in vinegar (white vinegar seems to work better) and place on forehead Your minor headache should be gone shortly!

One off-beat remedy that may work at times simply requires that you flail your arms vigorously for several minutes. Most headaches are caused by constriction of blood vessels inside your head. By moving your arms as described, you reduce some blood flow, and may reduce swelling of affected vessels that give you the headache in the first place. Stop if you feel any discomfort, increased pain or get light-headed.

CONSTIPATION

Try a small glass of cooked cabbage or carrot juice. Not too
tasty? Grapefruit juice also works well as does prunes,figs,
oat bran, over ripe bananas, avocados, raw apples, sauerkraut and beets. A small daily salad works well as does daily exercise. Foods that are known to cause constipation include alcoholic beverages, food with refined white flour, most spicy foods, all dairy products and chocolate.

DIARRHEA
Drink a glass of room temperature water mixed with a good sized teaspoon of cornstarch. Repeat after three or four hours.

Another effective if unpleasant looking remedy is allowing a
grated apple to brown, then slowly eat it. What happens is the pectin oxidizes and you’re getting the same ingredient found in many over-the counter diarrhea medicines.

One of the oldest remedies for diarrhea is blackberries. Try blackberry wine, or blackberry jam. About two ounces every three hours should give relief. A just barely ripe banana, white rice and any flavor Jell-O also provides an effective home cure that tends to work by soaking up excess water in your intestines and stops diarrhea naturally - without harsh medications.

HEMORRHOIDS

Two effective treatments are lemon juice or witch hazel. Rub a small amount in the affected area with a cotton swab before going to bed. Each treatment may sting slightly. Also try rubbing in the oil from several vitamin E capsules.

HICCUPS

Try dill tea. All it takes is a teaspoon of dill seeds added to a cup of fresh boiled water. Try breathing into a paper bag for a couple minutes. Eat several antacid tablets high in calcium. Last but not least slowly drink a large glass of water.

EVERYDAY INDIGESTION, MOTION SICKNESS

One of my mom’s favorites and it really works is a few drops of oil of peppermint dissolved in a half a teaspoon of sugar. Also try peppermint tea, or a peeled and grated potato strained through cheesecloth, added to water. Drink slowly.

Certain fruits have enzymes that calm down the most upset stomach. Try mango, kiwi fruit, papaya or fresh pineapple.

Gas can be a problem. To relieve, try ginger or anise tea. If you like beans but they cause you problems try cooking them with a few slices of potato which seems to remove to gas, and has no affect on the taste of the beans.

To control nausea, pick up and sniff a newspaper. An ingredient in the ink will quickly clear up that sick to stomach feeling for many people. Also try sucking ice cube or ice chips.

For motion sickness try a half a teaspoon of ginger powder in a glass of water.

THE COMMON COLD

American spend billions of dollars every year trying to fight off the misery of the common cold. Want to try something different? Garlic is said to work wonders. Take a large clove, peel and keep it in your mouth. Bite down every so-often to release the natural juices. Replace with a new clove every four or five hours. Your cold symptoms are reported to be to gone in twenty four, to forty eight hours.

Your nose all stuffed up? Try eating some hot or spicy foods
which should open up those blocked nasal passages and you won’t have the rebound effect of taking too many nose drops!

Not hungry? Try a few minutes of vigorous exercise. The increased oxygen demand of your body will almost certainly cause you to breathe deeper and help open-up your blocked nasal passages naturally. Chest congestion can be effectively cleared up by any of the over-the counter vapor medications, or try breathing a mixture of hot vinegar, or white wine. Breath in the vapors for a few minutes, and you should get relief!

Coughs and sore throats can be controlled with several home
remedies. A classic required a large lemon. Start by slowing
roasting it until it just splits open. Now take up to half a
teaspoon of honey with the juice from the lemon. Repeat at
hourly intervals until the cough is under control.

SORE, TIRED OR SMELLY FEET, SPLIT FINGER NAILS

Every one’s feet take a beating. Here’s a few tips for common problems. Rejuvenate tired feet by pampering them with a soothing bath in a mixture of barley or millet. Use about two cups in ten cups of water. Slowly bring to a slow boil, once it gets to a soup like consistency take off heat, let cool. When at a comfortable temperature pour into large container and soak your feet for a half hour.

Ingrown toenails cause a lot of pain. This tip can work wonders! At bedtime put a lemon wedge on the sore toe and secure inplace. By morning, the juices should soften the inflamed skin enough to allow you to trim the nail away from the skin it worked its way into. Trim toe nails flat do not round corners to help prevent reoccurrence.

Corns can be rubbed with castor oil or with a vitamin E capsule. Repeat daily for two weeks and you should be able to easily get >rid of your corns.

Know someone who got really smelly feet? Try this. Let four to six tea bags steep fifteen to twenty minutes in a large bowl. Transfer to a good sized basin, add enough cool water to just cover your feet, let soak for half an hour. The tannin in the tea should get rid of the bacteria that cause the odor. Wash feet well after use to avoid staining. Repeat several times a day for a couple of weeks.

For broken nails rub an onion or garlic juice several times a day. Try eating almonds and lots of green vegetables.

Brittle nails may be a sign of iron deficiency and some serious diseases.

HAIR CARE DANDRUFF CONTROL

For split ends comb in a mixture of warmed castor oil mixed with olive oil into your hair. Wrap with a towel, leave in place for half an hour. Shampoo with an added egg yolk. Add half a cup of apple cider vinegar to a gallon of cool water. Rinse. Rinse withclear water to remove all traces of previous substances.

If your hair is thinning, try increasing you intake of foods
high in sulfur. Cabbage, brussels sprouts, turnips, cauliflower as well as raspberries and cranberries are all high in sulfur Supplement your diet with foods high in the B vitamins. Give your hair holding power with flat beer. The smell goes away in a day or so!

For dandruff, wrap one or two ounces of fresh ginger root and an ounce of camomile flowers in a piece of cheesecloth. Drop in a gallon of water and boil for ten to fifteen minutes After you shampoo, massage mixture into hair, rinse lightly.

Another popular method requires only apple cider vinegar. Rinse your head completely with the warmed liquid. Cover your head with a towel or shower cap, leave in place for half an hour. Rise completely. Repeat three times a week till dandruff is gone.

Finally, try rubbing peanut oil into your scalp. Rise with fresh lemon juice. Leave for twenty minutes. Rinse well to remove all traces of mixture. Repeat weekly till dandruff clears up.

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Arthritis

Posted By auke On March 15, 2009 @ 12:02 am In Folklore | No Comments

Arthritis, one of the oldest disease known to mankind, is the inflammation of one or more joints. It occurs in all races at all times. Decline in joint function generally begins at age 30. No one really knows the exact cause of this painful and disabling disease. However, there are two theories:

1. Infection
2. Body’s own defenses go out of line and attack its own tissues

Also experts believe that emotional stress plays a veryimportant role in the cause of arthritis. The most severe case of this crippling disease is RHEUMATOID ARTHRITIS. Factors relating to it are fatigue, shock, injury, and exposure to cold and dampness. At times nodules may show up under the skin, around the elbows, wrists and fingers, and occasionally on the ankles. The control of this particular type of arthritis may require the cooperation of a physician, a
physical therapist, an orthopedic surgeon, and often the physician who specializes in psychosomatic diseases.

Rest is considered one of the most essential factors in treatment which includes emotional rest. Diet need not be too restrictive, but should be rich in animal proteins, calcium and iron adequate in vitamins. At present, many arthritic patients have been taking aspirins as a temporary pain-reliever with good results in some cases. Some patients also are given physical treatments with heat and water (bathing and whirlpools), finger-tip massaging, and other methods which an expert physiotherapist may use. Remember this - PEOPLE DO NOT DIE OF RHEUMATOID ARTHRITIS BUT RATHER WITH IT!

Since so many people in this country (over 150,000 a year) are afflicted with this excruciating, deforming disease, many HOME REMEDIES have been tested and used with some degree of effectiveness. Listed below are 50 OLD-HOME-FOLK REMEDIES that have been tried by various people for treating arthritis in general and rheumatism.

1. Mrs. G. had arthritis for years until she found relief taking alfalfa tea twice a day.
2. Mrs. O. got relief by taking therapeutic doses of vitamins.
3. Mrs. B. found relief by taking a tablespoon of fruit pectin in a small glass of cranberry juice every morning.
4. Another lady found relief by gently exercising the afflicted joints in tub full of hot water.
5. After learning self-control and how to avoid emotional upsets, Mrs. L. found that her pain had greatly lessened.
6. Mr. G.M. found great relief when he corrected his constipation.
7. Mrs. J.G. was greatly relieved when she eliminated sugar, white flour, macaroni, pie, cake, and sweet drinks from her diet.
8. Mrs. H.B. prepared a drink which helped her and consisted of four raw finely sliced beets soaked in a quart of berry wine for one day. She drinks one small glass before meals, three times a day.
9. Mrs. G. W. recommends dissolving 4 teaspoons of blackstrap molasses in one quart of cranberry juice and drinking one glass everyday. She also says 100 aspirins dissolved in a pint of rubbing alcohol will relieve sore joints when rubbed on three times a day.
10. Mrs. P. takes equal parts of epsom salts, cream of tartar and ground rhubarb root, mixes, fills gelatin capsules, and takes one after each meal.
11. Mrs. E.M. says two parts pure olive oil and one part kerosene makes a wonderful liniment to bathe afflicted joints.
12. Mr. L. gives this poultice for swollen joints: 2 tablespoons mullein, 3 of granulated slippery elm bark, one of lobelia, 1 teaspoon cayenne. Mix thoroughly. Use boiling water to make paste. Spread on cloth and place on swollen joints. He also recommends oil of origanum, oil of lobelia, oil of capsicum, mixed with coconut oil for a good rub.
13. Another says rub the aching joints with hot vinegar before going to bed.
14. Add one tablespoon cod liver oil to the juice of one orange, whip and drink before retiring.
15. Two teaspoons apple cider vinegar and 2 teaspoons of honey dissolved in a small glass of warm water taken once or twice a day brings relief.
16. Steep six ounces of sassafras root in fifth of whiskey for 24 hours. Take one tablespoon three times a day before meals.
17. Steep 1 cup alfalfa seed in 1/2 gallon boiling water for 20 minutes. Strain, put in jar, take small glassful three times a day.
18. Mix camphor, methyl salicylate. eucalyptus oil and menthol to make a rubbing mixture for aches and pains.
19. Mix fresh carrot juice with equal parts of lemon juice. Take one large spoonful everyday.
20. Mrs. C. says Knox gelatin is good.
21. Mrs. T. wraps afflicted joints loosely with thin plastic for relief.
22. A lady recommends bone meal and Vitamins A, D, and C, 3 times a day.
23. Mrs. A’s hands are better after she started drinking sarsaparilla tea.
24. Mrs. O. got relief by taking Butazoldin tablets.
25. Mrs. H. takes one tablespoon of fresh lime juice in two tablespoons of water nights and mornings.
26. Mrs. M.B. says 1 oz. of oil of wintergreen, 3 oz. chloroform, and 12 oz. of rubbing alcohol makes a good rub.
27. Mrs. L.N. says cucumber juice controlled her arthritis.
28. Contributors to arthritis are: overwork, exposure to wet, cold weather, infectious diseases, poor diet, mental strain, etc.
29. After heat treatment, rub down the sore sports with a mixture of 1/2 cup of wintergreen mixed with 1-1/2 cups camphor and soap liniment.
30. A Canadian says to mix equal parts of the following herbs: black cohosh, genitian root, angelica, colombo, scull cap, valerian, rue and buckthorn bark, and take one heaping teaspoon in a cup of boiling water. Let steep, and drink three 1/2 cups per day.
31. Drink plenty of water to keep the body clean. Keep an optimistic outlook. Avoid depressive thoughts and nervous
tension. A healthy body and mind resist diseases.
32. Sunshine, sunbaths, and deep breathing of fresh air are very important.
33. Eat plenty of fresh vegetables and fruits, but exercise moderation when eating highly acid fruits.
34. Avoid cocktails, coffee, and tea. Drink plenty of fresh water instead. Select wholesome foods, eat slowly and chew thoroughly.

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35. Moderation in eating, avoiding overweight, and thorough elimination are excellent prevention practices.
36. Good living habits, an optimistic attitude, avoiding tension, strain, and stress are good preventative practices.
37. Mrs. P. finds relief by alternating hot and cold compresses on the painful area every 5 minutes.
38. A 72-old man said cooked apricots without sugar helped him a lot.
39. Eating too much meat, which contains uric acid, is very bad for joints.
40. Avoid fat foods, fried foods, pork, uric acid, starches, sugar, sweets, carbonated drinks, salt, pepper, spices, hot
sausage, hot peppers, pickled meats, alcohol and strong acid drinks. Use acid fruits moderately.
41. Get plenty of rest, have the right kind of posture mattress, cover with warm comfortable blankets, get plenty of fresh air and sunshine. Take deep breathing exercises and walk often for exercise amd good health.
42. Mrs. P. says that fasting for two days a week relieved her pains.
43. Mr. S.P. finds relief in keeping his system clean and taking herbs like wild oregon grape, birch, bitter root, bark burdock, elder, skunk cabbage and wintergreen.
44. Mrs. F. finds relief mixing 3 lemons and 3 tablespoons epsom salts in one pint of warm water and taking one teaspoon morning and night.
45. Mrs. M.R. obtained use of her arm again after taking 3 shots of B-12.
46. Mr. D. believes cod liver oil is the best old time remedy for joints.
47. J.K.L. found relief by taking plenty of calcium, vitamin D, iodine, vitamin B, and cod liver oil.
48. Sleeping pills and alcohol just make things worse says M.R.D.
49. A woman in Canada takes 3 wild cherry roots, 3 burdock roots, 3 oregon grape roots, washes them, chops, covers with a gallon of water, simmers for 30 minutes, strains liquid into bottle and takes a half glass every morning before breakfast.
50. A good rub is made from 2 oz. each of eucalyptus oil, oil of wintergreen, rubbing alcohol and witch haze. Mix, shake, rub on ache.

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