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Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]
Frugal Dad .com ^ | July 23, 2009 | Frugal Dad

Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny

Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

The Frugal Roundup

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

A Few Others I Enjoyed

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

TOPICS: Food; Gardening; Health/Medicine; Miscellaneous
KEYWORDS: emergencypreparation; food; frugal; frugality; garden; gf; gluten; glutenfree; granny; hunger; jm; nwarizonagranny; prep; prepper; preppers; preps; starvation; stinkbait; survival; survivalists; wcgnascarthread
Navigation: use the links below to view more comments.
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This is thread #3 about all topics on survival of all types, about being frugal, cooking frugal and making it through the hard times that are coming.

Thread #1 is here:

Thread #2 is here:;page=1

There is not a single topic that covers the many subjects that we have and will continue to cover in these threads.

If you have a question, come and ask, several of our readers and posters know things that we all should learn.

My thanks to all who have pitched in and made this possible, in the beginning there were some who laughed at my plans for an on-going and connected thread.

Thank you Readers and Posters!!!!

1 posted on 07/24/2009 3:37:22 AM PDT by nw_arizona_granny
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To: All; JDoutrider; DelaWhere; Velveeta; PGalt; Rushmore Rocks; Calpernia; CottonBall; ...

You wanted a new thread.

Will this do:

2 posted on 07/24/2009 3:42:00 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

He has a very low carbon footprint. Maybe he will make Time man of the year. Obviously he is not an evil capitalist. He sounds like a model PC socialist citizen.

3 posted on 07/24/2009 3:51:07 AM PDT by screaminsunshine (!!)
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To: All

Thanks to the Eagle:

here is a recipe site I found as I sort through a ton of bookmarks.. it’s not the one I was looking for but it has some merits.

9,988 posted on Thursday, July 23, 2009 11:35:10 PM by Eagle50AE (Pray for our Armed Forces.)

4 posted on 07/24/2009 3:59:49 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: screaminsunshine

Thanks for reading the thread, remember there are 20,000 other posts backing this one.

It does take all kinds to make a world.

A cave with a dirt floor, is not in my plans, but if it is on the way, then it will soon have a curtain over the opening and some flat rocks for a floor.........and ......well, you know how women are...always plotting and planning ways to use up your free time.

5 posted on 07/24/2009 4:06:21 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - July 22, 2009

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.

Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.

News & Resources
* Young Farmers Conference Seeks Presentation Proposals
* NSAC Releases Agriculture and Climate Change Paper
* San Francisco Announces Regional Food Policy
* Researchers Study Sustainable Potato Production
* Biomass Webinar Video Available Online
* USDA Releases Funds for Farmers
* Free ATTRA Webinar - Sheep and Goats: What They Can Do for You

Funding Opportunities
* Rural Community Development Initiative
* Hooked on Hydroponics Grant
* Missouri Specialty Crop Block Grant

Coming Events
* Finger Lakes Sustainable Farming Center Summer Conference
* Florida Small Farms Conference
* Gardener’s Mini-College

News & Resources

Young Farmers Conference Seeks Presentation Proposals
This December, Stone Barns Center for Food and Agriculture presents its second annual Young Farmers Conference: Reviving the Culture of Agriculture, a program especially for young and new farmers. They are seeking proposals (PDF/158KB) ( for conference presentations. Presentations can cover a variety of topics including farm-based education, business management, livestock and crop production, and marketing. Proposals will be accepted until August 28.

NSAC Releases Agriculture and Climate Change Paper
The National Sustainable Agriculture Coalition (NSAC) has finalized its climate change position paper entitled Climate Change and Agriculture: Impacts and Opportunities at the Farm Level (PDF/924KB) ( The paper details the superior performance of sustainable and organic agriculture systems in reducing greenhouse gas (GHG) emissions and sequestering soil carbon. It provides detailed NSAC recommendations for implementing the 2008 Farm Bill to ensure that these systems are promoted and recognized for their ability to mitigate GHG emissions and to provide a number of other significant conservation benefits.

San Francisco Announces Regional Food Policy
San Francisco Mayor Gavin Newsom recently announced the first ever comprehensive food policy for San Francisco, and a sweeping action plan to make improvements to food that is available in the region. The plan, which Mayor Newsom issued through Executive Directive, aims to ensure that all regional residents have access to healthy food, and will have far reaching impact throughout Northern California by increasing support for area farms.

Researchers Study Sustainable Potato Production
At the ARS New England Plant, Soil and Water Laboratory in Orono, Maine, scientists have conducted long-term research with canola and other Brassica crops in rotation with potatoes since 1997. They’ve found that with the right crop rotation, potato farmers can naturally suppress diseases, enhance soil nutrient content, boost crop productivity, and lower the use of fertilizers. All these strategies reduce the risks of economic losses. On the other side of the country, scientists at the ARS Vegetable and Forage Crops Production Research Unit in Prosser, Wash., have found that one to two tons of crushed mustard seed meal applied per acre without herbicides significantly reduced early weeds in potato fields.
Related ATTRA publication: Potatoes: Organic Production and Marketing (

Biomass Webinar Video Available Online
The Biomass Crop Assistance Webinar held on Thursday June 25th, 2009 is now available online for those who would like to follow up or watch and listen for the first time. The presentations are also available for download. This 90-minute webinar was an introduction to the USDA’s Biomass Crop Assistance Program (BCAP), created as a key provision in the 2008 Farm Bill. BCAP looks to promote the cultivation of perennial bioenergy crops that show exceptional promise. The ideal would be to raise highly energy-efficient crops that preserve natural resources and that are not primarily grown for food or animal feed.

USDA Releases Funds for Farmers!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009%2F07%2F0313.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Secretary Tom Vilsack announced that $760 million from the Supplemental Appropriations Act signed by President Obama is available for approved but previously unfunded USDA direct farm ownership and operating loans throughout the country. These funds will clear a $150 million backlog of loans, which had already been approved for 2,200 family farmers. It will also provide additional funds for new loan applications.

Free ATTRA Webinar - Sheep and Goats: What They Can Do for You
July 29, 2009, 1 p.m. Eastern Daylight Time
During this free webinar NCAT specialists Linda Coffey and Margo Hale will discuss:
• Multiple benefits of sheep and goats
• Selecting breeding stock
• General production concerns
• Evaluating animal health
• Marketing meat, milk, and wool products, including organic
• Your questions about sheep and goat production

> More Breaking News (

Funding Opportunities

Rural Community Development Initiative;jsessionid=ySR1KkKM3Xd9lv6KKNDRvJhSXNJBrsHBwt
Qualified private, nonprofit and public (including tribal) Intermediary organizations proposing to carry out financial and technical assistance programs will be eligible to receive the funding. The Intermediary must provide a program of financial and technical assistance to a nonprofit, community-based housing and development organization, a low-income rural community or a federally recognized tribe (the Recipient) that will develop the capacity and ability of the Recipient to undertake projects related to housing, community facilities, or community and economic development in rural areas.
Proposals are due September 24, 2009.

Hooked on Hydroponics Grant
The Grow Store and Progressive have joined with the National Gardening Association to offer hydroponic equipment to expand indoor gardening opportunities for elementary and middle and high school students. The program will provide thirty-six schools with equipment and learning materials for hydroponics projects that involve at least fifteen children between the ages of 6 and 18 during the 2010 school year.
Proposals are due September 18, 2009.

Missouri Specialty Crop Block Grant
The Missouri Department of Agriculture (MDA) is seeking grant applications from organizations or groups of individuals interested in solely enhancing the competitiveness of the state’s specialty crop industry. Applications for grant funds should show how the project potentially impacts and produces measurable outcomes for the specialty crop industry and/or the public rather than a single organization, institution, or individual.
Proposals are due July 31, 2009.

> More Funding Opportunities (

Coming Events

Finger Lakes Sustainable Farming Center Summer Conference
August 19-20, 2009
Canandaigua, New York
This conference is directed to Extension and agriculture service agency personnel, farmers, land use professionals, community developers and sustainability advocates throughout the Northeast. Showcasing creative ideas and practices to inspire the work of agriculture professionals and farmers.

Florida Small Farms Conference
August 1-2, 2009
Kissimmee, Florida
The Conference will be useful and important to small farmers, allied industry representatives, researchers, educators, institutional members, policy-makers, small farm commodity associations, foundations, and others interested in strengthening the small farm community in Florida. Concurrent educational sessions (presentations, workshops, hands-on demonstration, and discussion groups) will share results of groundbreaking research and provide educational support for producers to operate sustainable and profitable enterprises.

Gardener’s Mini-College
August 5-8, 2009
Corvallis, Oregon
Today, gardens are being planted in backyards and on building rooftops. There is a sense of urgency to lessen our reliance on mass-produced or imported food, reduce our carbon footprint, and come together as a community. This outstanding educational event will address the issues of Backyard Food Solutions: Local. Sustainable. Secure.

> More Events (

New & Updated Publications

Organic System Plans: Field and Row Crops and Pasture and Range Systems

Biodiesel: Do-it-yourself Production Basics

Potatoes: Organic Production and Marketing

Question of the Week

What can you tell me about weed control for asparagus?

Website of the Week

OSPUD Participatory Organic Potato Project

Ask a Sustainable Agriculture Expert

Submit questions to our professional staff online

ATTRA Spanish Newsletter

Subscribe to Cosecha Mensual (
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter

ATTRA on the Radio

This week’s Sustainable Agriculture Spotlight will discuss how biodiesel fuel can be made from filtered waste vegetable oil, animal fats, oilseed crops like sunflower, and even the oil emitted by algae.

6 posted on 07/24/2009 4:11:23 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny; ~Kim4VRWC's~; AdmSmith; alwaysconservative; AngieGal; annieokie; ansel12; ...


Welcomes you to

[Survival Today -
an On going Thread

(More than 20,000 posts in I and II)

Discussions and Informational Posts on:

Growing Food
Preserving the Harvest
Food Preparation
Survival Skills
Necessary and Fun Crafts
Old Time Living Hints
Preparing for the Worst
National and World Events
Plus Many, Many More Topics & some Humor
7 Year FReeper-Ageless Wisdom

You are invited to participate!

All thread contents are archived see links - below.

Some of our Favorite Links:

Thread I   (1-10031)

[Survival Today, an on going thread]

Home gardening offers ways to
trim grocery costs

Thread II   (1-10000)

[Survival Today - an On going Thread #2]

Is Recession Preparing a
New Breed of Survivalist?;page=1

Archive Files
for Download:

Thread 1 part 1 : (6.6 MB)

Thread 1 pt 2 (21.3 MB)

Thread 2 part 1 : (2.6 MB)

Thread 2 Part 2 : (5.5 MB)

Thread 2 Part 3:  (coming soon)

Thanks to Eagle50AE and TenthAmendmentChampion for creating the archives.

Note: All files are zipped Word files that you can search.  If you don't have Microsoft Word, you can use the Free Open Office.

Would it be prudent for preparedness sake to copy these onto a USB  Drive?  If TSHTF they could be lifesavers! That way they would be portable to any computer, anywhere.

Actually, that is an excellent way to carry copies of your scanned birth certificates, titles, deeds, licenses, insurance information, etc. for emergency use. Put one on your keyring, another in your grab-bag.

Special Historical Documents

A wealth of information by Jackie Clay from Backwoods Home.

Hundreds of articles all available online from Backwoods Home.

Survival Supplies 
and Other Survival Links

Special thanks to Jay for his research   
Healthy Harvest

Potassium Iodide (radiation protection)

The Old Timer Page “How We Used To Do It”
Sally’s 14 day list

Sally’s (Strackbein) New Site

Frugal’s Food/Garden Index

Survival Bible

Fall Out Shelter ideas

No Such Thing As Doomsday (Hoag) some chapters on line for preps and survival

Nuclear survival

Nuke survival 

Wilderness Survival

Doctors for Disaster Preparedness
Basic Medical Kit for a 10-20 person shelter
Specialty Ammo.
Guns/Ammo/Accessories guns-

Beginner Handloading

Five Rules for Concealed Carry

Black Powder Percussion Firearms

Gasoline -- LPG Conversion

Water Purification

water filter FAQ

Backwoods Home

Food Storage Basics

Food Storage Plans

Survival / Preparedness Homepages

Survival - Commmercial Sites - Links

Debbie Links

Preparedness Nuggets Pages

The 21st Century Homekeeper

Preparedness & Survival

Shelf Life of Food Storage

Captain Dave's Survival Center and Preparedness

Solar Cooking Archive

Hot Water from a Wood or Coal Stove
AT Hagan's Food Storage FAQs

Storage Plan for One Person for One Year 

Tom Brown's Tracker and Wilderness Survival Website-
For links:

Hollowtop Outdoor Primitive School -

For Links:
For Book List:

Wilderness Way Magazine Page - A Great Wilderness Survival site

Society of Primitive Technology

For Links and other info:

Ontario Trackers Booklists

Native Tech

Primitive ways - Lots of Great Infomation

Braintan. Com - Braintanning Information

Buckskinning Links
Mountain Men and The Fur Trade

Survival IQ. Test your survival skills. 

Links for Canning

Heirloom Seed Sources

Baker Creek Heirloom Seeds
2278 Baker Creek Road
Mansfield, MO 65704
(417) 924-8917
Catalog: Free online.
Baker Creek has been issuing catalogs for ten years now, and the current one builds on their already impressive offerings. They feature hundreds of non-hybrid vegetables, flowers, and herbs, this catalog is especially strong on hot-weather crops. It lists 44 different eggplants, 175 tomatoes, plus ample numbers of old-time corn, squash, and melons. The other garden vegies are here, too, just in smaller numbers.
Bountiful Gardens
18001 Shafer Ranch Road
Willits, CA 95490
fax: (707) 459-6410
Catalog: Free online.
Offers only open-pollinated varieties, including some newer varieties as well as a fair number of old-timers. Of these, only a few are identified as heirlooms, even though many others, including some fairly rare ones, are also heirlooms.
Colonial Williamsburg: The Colonial Nursery Seed List
The Colonial Nursery
P. O. Box 1776
Williamsburg, VA 23187-1776
Catalog: Seed list free online.
Gardening was part and parcel of colonial life, and this remarkable museum displays everything from the aristocratic pleasure grounds for the governor to a work-a-day kitchen garden of vegetables and herbs, all carefully researched and authenticated. Their "Colonial Nursery" sells period-appropriate vegetable, flower, and herb seeds, plus bulbs, gardening accessories, and other goodies.
Eternal Seed
657 Pritchard Road
Farrellton, Quebec
J0X 1T0
(819) 827-8881
Catalog: free
Even though their website is a work-in-progress, it still includes a fine selection of heirlooms, including some nice short-season varieties and some that are very rare. Many are grown organically and packaged without pesticides. They also offer many old-fashioned flowers (including some choice vintage sweet peas) and a long list of herbs. BTW, I've never had any problems with customs or plant quarantines when I've ordered seeds from Canada.
Fedco Seeds
PO Box 520
Waterville, ME 04903
(207) 873-7333
Catalog: Free online. In addition to undeniable charm, vintage woodcuts, and amusing illustrations, this 100 page catalog has a mix of modern varieties and heirlooms. Among the latter, some are superstars, others are family favorites, many are historic. Informative write-ups help sort out which is which. Fedco has some rare varieties. In fact, they may be only commercial source for some of them. Of course, you're going to want these seeds. Order early. The deadline for mail orders is March 20.
Filaree Farm
182 Conconully Highway
Okanogan, WA 98840
(509) 422-6940 (Message only)
Catalog: Free online.
This organic farm offers hundreds of garlics gathered from literally all over the world. Some are heirlooms.
Heirloom Tomatoes
Heirloom Tomatoes
5423 Princess Drive
Rosedale, MD 21237
Catalog: Free online.
Donna Meinschein is now shepherding Chuck Wyatt's astonishing collection of tomatoes, and carrying his tradition forward. As before, this website offers hundreds different heirloom tomatoes -- red, pink, orange, yellow, green, purple, and black tomatoes, big ones, little ones, short-season tomatoes, hot-weather tomatoes, and everything in-between. Best of all, Donna even has tomatoes that taste like real tomatoes.
Heritage Harvest Seed
Box 40, RR3
Carman, MB, R0G 0J0
(204) 745-6489
Print Catalog: $2.00 in U.S. Free in Canada.
Specializing in rare and endangered varieties, this young company's catalog is chock-full of intriguing heirlooms. Some, such as 'Champion of England' peas, 'Boston Marrow' squash, and 'Tip-Top melon' are vegetable superstars of days-gone-by. Others, including 'Brandywine' tomatoes and 'Moon and Stars' watermelon are popular today. If those weren't quite enough, HHS offers Canadian originals, Native American vegetables, and short-season varieties. For many of them, HHS is the only commercial seed source. A laudable effort, especially since without niche seed companies like this one, many rare and choice heirlooms would simply cease to be.
Irish Eyes - Garden City Seeds
PO Box 307
Thorp, WA 98946
(509) 964-7000, Fax: (800) 964-9210
Catalog: Online.
Irish Eyes, known for garlic and seed potatoes, and Garden City Seeds, known for short-season vegetable varieties for northern gardens, now offer more than ever. Their combined catalog offers hundreds of varieties, and features a category titled "heirloom varieties." It includes more than 125 varieties. A few of them seem fairly new. The 'Oregon Spring' tomato, for example, was released in 1984. (On the plus side, it's especially tasty and it performs well in the Pacific Northwest.) Such quibbles aside, this website is definitely worth a browse.
Johnny's Selected Seeds
955 Benton Avenue
Winslow, ME 04910
1-877-Johnnys (1-877-564-6697)
Catalog: Free online.
While Johnny's specializes in short-season crops, it also offers a nice selection of heirlooms identified as such.
Landreth Seed Company
60 East High Street, Bldg #4
New Freedom, PA 17349
(800) 654-2407
Catalog: Free online.
This historic company (founded 1784) offers an assortment of old and open-pollinated vegetables. This year, they added a page devoted entirely to the heirloom vegetables, many of which they have offered since these varieties were new. The 193 varieties listed here (with nifty vintage images) include many classics, and is worth a browse.
Native Seeds/SEARCH
526 N. 4th Ave.
Tucson, AZ 85705-8450
(520) 622-5561, Fax: (520) 622-5591
Catalog: Free online.
Specializing in the traditional foods from the American Southwest and northern Mexico, this non-profit organization offers a wide variety of crops developed by the Hopi, Apache, Navajo, and other farmers throughout the region. This catalog is strong in the "Three Sisters" of American agriculture: beans, corn, and squash, but it also has chile peppers, tomatoes, melons, and lots of other goodies including tomatillos, teosinte, gourds, and traditional cotton. The descriptions here are short, but these plants tell the real story about biodiversity and the people who care enough to preserve them.
Nichols Garden Nursery
1190 Old Salem Road NE
Albany, OR 97321-4580
(800) 422-3985, Fax: (800) 231-5306
Catalog: Free online.
Offering an intriguing assortment of new and old plants, Nichols' catalog is always a treasure-trove. It has a good selection of heirloom vegetables, including some old-timers that have become popular again, and some odd-balls nobody else seems to have.
Old Sturbridge Village Seed Store
1 Old Sturbridge Village Road
Sturbridge, MA 01566
(508) 347-0244 (Gift Shop)

Gift Shop Catalog: Free online. Follow links from home page.
One of the premier living-history museums, Old Sturbridge Village has extensive period gardens. They also sell seeds, and the thirty or so heirloom vegetables from the gift shop are classics.
Plimoth Plantation
Plimoth Plantation Museum Shops
137 Warren Avenue
Plymouth, MA 02360
Garden like a Pilgrim, circa 1620. The seeds from the prestigious Plimoth Plantation museum are all the real deal -- Cornfield Beans, old pumpkins, Indian corn and others that the Pilgrims grew. Plimoth also has an interesting collection of herbs and other useful plants of the time, plus seeds of the native plants the Pilgrims encountered.
R. H. Shumway's
Customer Service
334 W. Stroud ST
Randolph, WI 53956
(800) 342-9461
Catalog: Free online.
Under a vintage banner "Good Seed Cheap," Shumway's catalog is illustrated with old woodcuts and color images from Victorian catalogs. The thing is, the "heirloom look" of their catalog is nothing new. This seed company has been around for more than 100 years, and their catalog looks like it did decades ago. Could it be that they never changed? In any case, styles have finally caught up with them. Some of the vegetable varieties Shumway sells have been around a long time too. Many of them are now heirlooms, although the catalog does not always identify them as such.
Ronniger's Potato Farm
12101 2135 Rd
Austin, CO 81410
(877) 204-8704
Catalog: Free online. Ronniger's Potato Farm has long been known for its amazing collection of interesting potato varieties, including a number of rare spuds. Many are new or relatively so, but they've also got a fine selection of heirlooms. Many of the old-timers here had faded to obscurity, but Ronnigers brought them back and now offers them virus-free thanks to the high-tech world of meristem tissue culture. Certified organic.
Sand Hill Preservation Center
1878 230th Street
Calamus, IA 52729
Catalog: Free online.
What they're preserving at this small Iowa business is rare poultry breeds and a fine collection of heirloom vegetables. They sell seeds of about 350 different tomatoes including red, orange, white, yellow, purple, green, paste, winter-keepers, and who knows what else. They also offer more than 50 different sweet potatoes. In addition to these in-depth collections, they also have nice selections of corn, melons, peppers, squash, and other hot weather crops for sale. The catalog lists a smaller (but still interesting) selection of other open-pollinated vegies.
Seed Savers Exchange
3076 North Winn Road
Decorah, IA 52101
(563) 382-5990
Catalog: Free online.
Associated with the Seed Savers Exchange, Heritage Farm maintains an astounding 20,000 endangered vegetable varieties. To help finance that worthwhile effort, Heritage Farm sells seeds of heirloom vegetables, herbs, and flowers plus books and posters. Their collection of vegetables, which numbers more than 500 popular varieties, is particularly strong on heirloom tomatoes, beans, and peppers, but also has a nice selection of others.
Seeds of Change
P.O. Box 15700
Santa Fe, NM 87592
(888) 762-7333
Catalog: Free online.
Lots and lots of heirlooms, grown organically.
Skyfire Garden Seeds
1313 23rd Road
Kanopolis, KS 67454
no phone
Catalog: Free online.
Operated by a long-time member of the Seed Savers Exchange and organic grower, Skyfire specializes in heirloom and open-pollinated vegetables and easy flowers. The catalog offers a wide assortment of all the different vegetables, plus several intriguing in-depth collections. For example, the catalog lists more than 100 different tomatoes, more than two dozen different carrots, about that same number of peppers, and more than a dozen different summer squash. There are some real treasures here, including some hot-weather varieties and others that are rarely sold in the seed trade. What's more, the seeds are priced at only $1.75 per packet. New to this list, and a worthy addition.
South Carolina Foundation Seed Association
1162 Cherry Road
Box 349952
Clemson, SC 29634
Perhaps the most interesting source of pass-along and handed-down heirlooms from Georgia and the old South, this foundation offers beans, butterbeans, corn, peanuts, squash, pumpkins, and others adapted to hot summers. Each of these varieties has a rich history, including some traditional Native American and African-American varieties. Dr. David Bradshaw, a professor at Clemson University, originally collected these varieties and kept them going. Now, the Foundation has made it possible for gardeners everywhere to grow treasures such as the plumgranny, healing squash, cornfield beans, multi-colored beans, and many, many more. A very cool list.
Southern Exposure Seed Exchange
P.O. Box 460
Mineral, VA 23117
(540) 894-9480, Fax: (540) 894-9481
Catalog: Free online.
Offering more than 500 varieties of heirloom vegetables, herbs, flowers, and other seeds, Southern Exposure has an impressive assortment of heirloom tomatoes, plus many other choice varieties. The catalog includes lots of historical information.
The Thomas Jefferson Center for Historic Plants
PO Box 316
Charlottesville, VA 22902
Orders: (800) 243-1743. Customer service: (800) 243-0743
Catalog: Free from web site.
Like his home, Jefferson's beloved gardens have been carefully restored and planted with the vegetables, herbs, and flowers he knew. Their 32-page catalog (illustrated with vintage woodcuts) is chock-full of history and lists an impressive collection of heirlooms.
Vermont Bean Seed Company
334 West Stroud Street
Randolph, WI 53956
(800) 349-1071
In addition to a huge assortment of vintage beans, this seed company offers a good selection of other vegetables. Some are heirlooms, but not all of them are labeled as such.
The Victory Seed Company
P.O. Box 192
Molalla, Oregon 97038
(503) 829-3126 (voicemail and fax)
Catalog: free online or $2.00 (refundable with order) for print version
Along with some nice information about World War II Victory Gardens accompanied by original posters and pamphlets, this family seed company offers a good-sized assortment of heirloom and more recent vegetables, flowers, and herbs.


A few samples:

Survivalist in the Neighborhood

I have a neighbor who recently converted his entire side yard into a vegetable garden. I don’t know his motivation, but I couldn’t help but wonder if he was a sort of “urban survivalist,” planning to grow his own food to live off in an emergency. Maybe he is simply hedging against higher food prices. Either way, he is growing an impressive amount of food. We recently upsized our square foot garden into an in-ground garden in our backyard. By no means could we live off the harvest at this point, but we may have a few veggies to supplement summer salads. Perhaps I need to follow my neighbor’s trend, and borrow his tiller!
Survival Gear

Having a few basic necessities on hand makes a lot of sense, not only in the face of recession, but as a practical homeowner who at times may face natural disasters, power outages, etc. Within this post, I’m going to start a list of items to have on hand in the event of an emergency - sort of a home emergency kit. Over time, the list will grow much larger as I remember new items, or as readers share their lists with me. We keep our home emergency kit in an old school backpack (the contents are stored in gallon-sized Ziploc bags to make them waterproof) and stored high in a closet. In the event of an emergency we could easily grab it and have all the smaller contents close by.

1. Gallon of water per person, per day of required survival. A general rule I’ve read from others is to keep about three gallons of water on hand per person. Hopefully, in a small scale disaster water treatment facilities could make necessary repairs of diversions to get water back online within a few days.

2. Water purification tablets. Pickup a few of these at a camping supply store. In the event you can’t generate heat and boil water these tablets may provide the only way to make drinking water safe.

3. Can opener. I sort of chuckled as I wrote this, because we always hear jokes of people being stranded with canned goods and no can opener. Think of all the things in your pantry - how would you open them without a can opener? I guess you could resort to smashing them against a sharp object, but save yourself some time and effort by picking up an inexpensive, manual can opener.

4. Weather radio. Just a couple weeks ago tornadoes ripped through the town just to our north, knocking out power, and taking several radio stations down. Without a battery-operated weather radio tuned to the NOAA emergency station you would have no way of knowing what was going on outside your home.

5. Spare container of propane for gas grills. Grilling out is kind of a luxury now, but in the event of losing power for several days it may be the only way to heat food.

6. Ramen noodles. A cheap way to store several days worth of carbs and necessary fats. Add a little water and you have a meal in a real crunch. Hey, if college kids can live off these things, you could in a pinch.

7. Gatorade. In a hot summer I can go through gallons of Gatorade when working outdoors. In an emergency situation, Gatorade can be a great way to replenish salts and electrolytes robbed by dehydration.

8. Waterproof matches. Along with a torch lighter or two, waterproof matches may be your best bet for lighting candles, fires or the grill mentioned above.

9. Whistle. Whistles are great to carry along on hikes because they can make a lot of noise without wasting a lot of energy. They are also good to keep at home in case of a structural collapse as a way of communicating with rescuers.

10. Swiss army knife. Many of these have multiple tools such as screw drivers, corkscrews and bottle opener, in addition to a variety of cutting tools.

11. Flashlights. Every home should have a few flashlights and spare batteries.

12. Gun and backup ammunition. Gun-control advocates won’t like this one, but I believe in our right to bear arms. Make them safe and out of reach of kids if you have them. In the event of a disaster you may be forced to defend your food and other supplies from those who failed to prepare wisely. It is a scary proposition, but unfortunately it is human nature - survival of the fittest.

13. First aid kit. Every home should have a well-stocked first aid kit. Most of the larger retail stores sell pre-packaged first aid kits, but you may find you can stock your own cheaper. I like to add to ours occasionally by picking up trial-size items at Wal-Mart or Target. It’s nice to toss a small bottle of aspirin or acetaminophen in the kit without having to buy 100 tablets in larger packaging.

14. Dust masks. I have a box of these on hand anyway to help fight allergies while mowing our lawn. They also offer protection from dust and debris in the event of a structural collapse. We all remember the images of 9/11 when the towers collapsed, spreading toxic dust hundreds of feet.

15. Prescriptions. It’s a good idea to never let everyday prescription supplies run low. Those taking medicines such as insulin or blood pressure medication should always keep a fresh supply on hand in the event they are unable to venture out for refills.

16. Hand sanitizer. Sanitizing wipes or squirt bottles are an effective way to clean hands before eating without using up precious drinking water. Again, keep out of the reach of children as sanitizers are toxic if ingested.

17. Vitamins. Vitamins may help supplement important nutrients missing from an emergency food diet, such as iron and potassium. For purposes of an emergency kit I recommend a bottle of generic Sam’s Club vitamins or similar because a large quantity can be purchased dirt cheap. Look for vitamins that can be halved and given to children making it unnecessary to purchase separate bottles.

18. Protein bars. Inexpensive way to store individually wrapped servings of protein.

19. Antibiotic cream. To ward off infection to cuts and scrapes.

20. Gallon Ziploc bags. We store the contents of our emergency kit in Ziploc bags, but we also store a few extras in case we need to separate things during an emergency, or to store opened food, etc.

21. Duct tape. Can be used to seal off windows and doors in the event of a biological attack. (submitted by Gretchen)

22. Surgical mask. Offers some protection against the spread of airborne biological agents. (submitted by Gretchen)

23. Books to read, a deck of cards, a travel game, and note book and pen. All good ways to pass the time if forced to “wait it out.” (submitted by Greg)

24. A wad of small bills, mostly ones and fives. Stores would soon run out of change and most vending machines only take small bills. (submitted by Greg)

25. Waterproof copies of legal documents. Keep copies of birth certificates and other personal papers in a Ziploc bag. (submitted by Jenni)

26. Include a book about edible plants. This is a great idea, and a topic I took great interest in when I first read the SAS Survival Handbook - in fact, I may just pick up a new copy of this excellent book and toss it in the pack. (submitted by lootsdw)

27. Stockpile seeds for your garden. (submitted by lootsdw)

28. Don’t forget pet food. I try to have an extra bag on hand for the dogs and when I’ve used up the current bag I rotate and go buy a new backup. Doggies need to eat too! (submitted by castocreations)

Be sure to rotate your stock of food, water, vitamins and prescriptions so that they are fresh and effective. Most canned goods can easily be stored up to one year, and most dried goods may be consumed up to six months from their purchase date. If no expiration date is present on items, label the date you added them to the emergency kit with a marker so you’ll know when it is time to replace them. I’m not advocating you rush out and buy all these things today (unless you are ready to make a significant investment), simply add a few items from the list to your grocery budget over the next few weeks and begin to build your own family emergency kit.

“Most people think that you can’t use bacon to make jerky....”
by: *Carla* on Jan 17 2009 (5 months ago)

That’s because of the fat content in regular bacon; however, if you use canadian bacon which is from the back or shoulder and not the belly you can make Bacon Jerky and it is even has a better texture than beef jerky does because it contains a little fat so it won’t be as dried and stringy as beef jerky can be.

2 1/4 lbs of back or shoulder bacon (canadian bacon)
6 cloves of garlic

For the marinade:

4 Tbsp honey
1 cup granulated sugar
2 Tbsp light soy sauce
1 Tbsp sesame oil
2 Tbsp fish sauce
1/4 tsp salt (this depends on how salty your bacon is)
1 Tbsp oyster sauce
1 cup water

Peel garlic then bruise and set aside. Mix all marinade ingredients and heat utill sugar is melted. Put in the garlic and leave mixture to cool. Marinade bacon in an airtight container in the fridge. Leave to marinade for at least 2 days before drying (bacon should be submerged in the marinade) Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process.


“Bacon or beef jerky”
by: ~3critters1nheavn~ on Jan 16 2009 (5 months ago)


1 1/2 to 2 lbs. lean boneless meat, partially frozen
1/4 c. soy sauce
1 tbsp. Worcestershire sauce
1/4 tbsp. pepper
1/4 tbsp. garlic powder
1/2 tbsp. onion powder
1 tbsp. hickory smoke
Flavored salt

Trim and discard all fat from meat (it becomes rancid quickly). Cut meat into 1/2 or 1/4 inch slices (with or across grain as you wish). If necessary, cut large slices to make strips about 1 1/2 inches wide as long as possible.

In a bowl combine all other ingredients, stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surfaces. (The meat will absorb most of the liquid.) Set for 1 hour or cover and refrigerate all night. Shake off any excess liquid.

Arrange strips of meat close together, but not overlapping directly on oven rack or on cake racks set in shallow rimmed baking pans, bake until done in 250 degree oven (4 to 6 hours).

This web site has 6 pages of recipes for beef jerky!!!!


The survivor’s pantry:

Riding out the Recession and whatever else is thrown your way

By George Potts Thompson Tuesday, July 7, 2009

One of the arguments against stockpiling food. First off.... why bother? The supermarkets are always full, aren’t they? Why spend the extra money? If you are reading CFP, you must have some sense that the world has changed—and not for the better.

Even the Government is encouraging us to have “Three Days” supply until you can be “Relocated.” Maybe I’d rather not sleep at a stadium and stand in line for a bowl of soup with my 20,000 new “best friends?”

Another reason in one word? KATRINA? The US Government couldn’t handle ONE large population center being hit by a hurricaine.

Strange events like the weird, sudden collapse of the economy, and the real or conjured up “Swine Flu” have the possibility of causing people to lose their jobs & income. According to the Globe and Mail, in the UK, they are contemplating forcing people to self quarantine at home BY THE END OF AUGUST if they develop symptoms.

It was just reported that one of the Harry Potter cast members has been diagnosed.

From the BBC yesterday: “WHO Warns Swine Flu Unstoppable.” Researchers at the University of Pittsburgh Medical School last week said that the H1N1 is a combination of the 1918 Spanish Flu & the 1977 Swine Flu. Gee how’d THAT happen? Full report to be in New England Journal of Medicine.

If Israel and Iran have at it the price of oil will skyrocket. What do you think that will do to the price of everything else? Having only a week’s worth of food at home is simply irresponsible at this point. The supermarkets turn over their stock every week. IF there is a disruption they’ll be cleaned out.

What if a disruption occurs? HHS and DHS could follow the UK model and order a quaranteen in the US and the Canadian Govt. could follow suit ? You are going to eat the food anyway. Why not buy it while it’s more available and affordable.?

THINK OF THIS AS “INSURANCE” AGAINST NEEDING THEIR “HELP.” Their “HELP” has way too many strings attached. As my DI told me in Boot Camp: “SAM Don’t GIVE you Nuthin’, Boy!”
Besides, if you lose your job, you’ll have money for other essentials like the Mortgage payment.


Should ideally be three sides of a rectangle so you can walk in, easily get items and keep an inventory. It should be well lit, and in a cool area if possible. Older things in the front, newer in the rear.


Store what you like to eat, but also store what has a long shelf life. The SAS Survival Guide says canned goods keep a minimun of TEN years, less sofor acid items (Tomato Sauce). in 1972, I was eating C-RATIONS made in 1952. TWENTY years!

Beans, Beef stew, Beef / Chicken Broth, canned fruits & vegetables, tuna, condiments like mayonaise, soups, yams, canned milk, Powered milk , LOTS of canned potatoes ( 100 Lbs. in large cans ) should all be on the list.

Cake mixes, Pancake Mix, Instant Potatoes, and Cookie dough to freeze. LOTS of Pasta, Macaroni, and LARGE bags of Rice all have a long shelf life. Cereals like oatmeal. Place in large Tupperware containers to prevent predation from insects and rodents. Products like Hamburger Helper are “Force Multipiers.”


Buy lots of it ( 50 - 100 Lbs. ) along with plenty of Instant Dried Yeast. Learn to make bread. Buy a breadmaker if you are lazy or convinced you don’t know how.

What about freeze dried food like “Mountainhouse?’ Fine. It is not cheap, but should be part of the supplies. It also doesn’t have the shelf life.
And don’t forget my all time favorite: SPAM.


The expiration dates are largely BS. Most things keep far longer than advertised. The manufacturers WANT you to throw out the expired stuff and buy more and also fear lawsuits. However: NEVER open a bulged can. Botulism is an awful toxin. Take care as to not rupture such a can. Put in a used coffee can and bury it.


Deep sub-zero freezers can be found on Craigslist cheap. Buy TWO. Buy all types of meat on sale. A “Side of Beef” costs about $600.00. A Lot of money? Add up your food budget for a month. It’s not like you will not use it

I used a food processor last year and pureed up all the Zucchini & Tomatoes that I grew, and froze them in freezer bags. We’re STILL eating them, in sauce, and in Zucchini bread.


Great idea for fruits, and the stuff keeps for a decade. Consider a “Shrink Wrap” machine also.


Did this last year with a ratty old prickly bush out back which just happened to be full of Black Raspberries. Made ten jars of Jam.


Costco, Sam’s Club, Walmart, Aldi’s all have the large quantities of food. Watch the Supermarket ads for “Buy One, get One Free.” Watch for Sales. I bought coffee for $ 5. 99 for a 3 Lb can. I bought 20 Cans.

When you go to the store just buy TWO of everything. Don’t forget your domestic animals.


Get what Prescriptions you need filled now, and any over the counter things like cold medicines, aspirin, NSAIS, antiseptics and lots of bandages.

Two gallons a day per person to wash & drink. Your water heater holds 40 Gallons of “Potable” drinking water. I went to a food processing plant and they gave me two food grade barrels. Cleaned them with NON SCENTED Clorox, then Baking Soda and water.


Whitetail Deer are tasty & I have lots of recipes for Venison. 80 cents ( Yeah, the cost went up due to Obamanitis ) for a ..30.30 or 308 Cal. Cartridge and a few hours work and you have lots of good meat with no chemicals or drugs in it.

I also rigged a system from my gutter and filled two, 55-gallon Blue drums in a heavy rain in ten minutes. That’s 100 gallons of water to wash with and boil and filter to drink should it come to that. Buy TWO Pure Waterfilters. I also bought a new Blue food 55-gallon drum ( $ 69.00 ), put it in the basement, and filled it.

This is just a start. Go to the numerous websites devoted to this in more detail. This is how our ancestors lived. We have all allowed ourselves to become made way too dependant.

This is all part of taking your self reliance back. You will be amazed at how secure this makes you feel. You’ll also bond as a family. A Blessing.

National Trust urges city dwellers to grow vegetables on window sills
The National Trust is growing vegetables in window boxes at some of its properties, to encourage city dwellers to live The Good Life.

By Matthew Moore
Published: 12:01AM BST 10 Jul 2009

The dream of self-sufficiency popularised in the 1970s comedy is not beyond the reach of people living in Britain’s five million flats, the organisation says.

Lettuce, tomatoes, beetroot and a variety of herbs can all thrive on windox sills – allowing those without gardens and allotments to join the “grow your own” trend.

Kingston Lacy, a country mansion in Dorset, is one of the Trust properties where window boxes have been installed. At other properties, hanging baskets have been converted to grow vegetables.

The National Trust has calculated that the nation’s windowsills could provide the equivalent of 600 acres of farming land, producing tonnes of cheap, locally-sourced food a year.

The “vertical vegetable garden”campaign is part of the trust’s drive to encourage more people to get involved with the growing and preparation of food. It has already given over land on its properties across the country to be create 1,000 allotments.

“If we can share our expertise from our farms and our kitchen gardens and make that available to people who only have a couple of feet on a windowsill, that’s a really good start,” said Lucy Bendon of the National Trust.


Register now (

More than 2.5 million sheep were raised and sold for meat in the United States in 2008. Along with goats, the domestic sheep industry is growing rapidly, in part because of the meat preferences of an increasing diverse ethnic population in the United States. In addition, consumer demand is high for sheep and goat products, including meat, milk and wool.
Sheep and goats also contribute to the sustainability of rotational grazing sytems.

This July 29, ATTRA — National Sustainable Agriculture Information Service will host a FREE webinar all about this expanding enterprise. Get the most current information on the sheep and goat industry, learn about producing and marketing sheep and goats and hear tips on entering and profiting in this growing livestock area.

In the webinar, experts in sheep and goat production will cover the following topic areas:
- Multiple benefits of raising and marketing sheep and goats
- Selecting breeding stock
- Evaluating animal health
- Marketing meat, milk and wool products, including organic products

There will also be time to ask and get answers to your questions about sheep and goat production.

NCAT program specialists Linda Coffey and Margo Hale will present the webinar. Coffey’s experience includes working at the United States Sheep Experiment Station near Dubois, Idaho. She also has a Master’s degree in animal science from the University of Missouri. Hale received a Bachelor’s degree in animal science and is finishing her Master’s degree in agricultural and extension education, both at the University of Arkansas. Coffey and Hale have lectured and written extensively on sheep and goat production issues in the United States.

This free webinar will be held Wednesday, July 29 at 11 a.m. Mountain Daylight Time (MDT). Please register in advance at

TITLE: Sheep and Goat Production
WHEN: Wednesday, July 29th at 11 a.m. MDT

ATTRA — National Sustainable Agriculture Information Service ( is one of the nation’s oldest and most respected sources for sustainable agriculture information. Resources include hundreds of expert publications and worksheets, as well as sustainable agriculture specialists who provide personalized technical assistance on sustainable agriculture topics. ATTRA is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service ( and managed by the National Center for Appropriate Technology (NCAT) (, a nonprofit organization focusing on sustainable agriculture, energy and communities.

I am far from an authority on this practice. I almost never try anything different but earlier, on this thread, I believe, there was much discussion about planting potatoes in straw, old tires and all manner of things and gradually building up the surrounding structure to encourage the potatoes to continually put out roots (and more potatoes) as the potato plant grows taller and taller. As I had previously discontinued planting potatoes because of the Colorado Beetle, I decided to give it a go. So far, I have been pleased with the progress. The proof of the pudding will be when I lift the buckets and see the harvest. Of course, this method eliminates the tedious job of digging (I have to admit though that I love digging those gems out of the ground.) Also, I have my buckets lined up along the edge of the garden so they are on top of the grass and not suffering from all this rain (although I’m sure that at this point, they would benefit greatly from some good, hot sun.) Another advantage, as I see it, is that should they ever need watering, I can just aim the hose in each bucket and give them a good soaking.

As I said, this is a first for me, but so far, I am more than pleased and will be experimenting another year with other items (tomatoes, cukes and squash) if I’m still able to garden. (oh how upset that phrase makes my children)

A neighbor who had to give up gardening because of cancer gave me all his buckets with the bottoms already cut out so I have many many buckets to play with.

Recipes my Mother handed down to me that she had made during the Depression. Mother always made delicious home made noodles and dumplings.

Mother's Dumpling Recipe
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 3/4 to 1 cup milk
  • 2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking.

Mother's Home Made Noodles
  • 1 cup, plus 1 rounded tablespoon flour
  • 2 tablespoons milk
  • 1 egg, plus 1 yoke
  • 1/2 teaspoon salt
  • Broth from, chicken or other

  • On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.
Poor Man's Bread

  • 1 cup flour
  • 1 teaspoon baking powder
  • Water
  • Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.
Hominy Corn Bread

  • 1 cup hominy
  • 1 tablespoon shortening, melted
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown.

Quick, Muffins  
  • 1/2 cups of flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min.

Home Made Rolls

  • 3 cups scalded milk
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • 1 teaspoons salt
  • 8 cups sifted flour
  • 1 cake yeast foam dissolved in
  • 1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. }

Sweet milk Doughnuts
  • 2 tablespoons fat
  • 1 cup sugar
  • 1 egg
  • 1 cup sweet milk
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon or nutmeg
  • 3 to 4 cups of flour { just enough to make a soft dough }

  • Cream fat,add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about1/3 of dough onto a floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use flour spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other side. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powder sugar, or frost with favorite frosting.
Dried Fruit and Soda Bread
  • 3 cups all-purpose flour
  • 6 ounces or 1 1/3 cups dried mixed fruit bits chopped
  • 1 cup quick-cooking oats
  • 1/3cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 egg beaten
  • 1/4 cup unsalted butter or margarine, melted
  • 1 1/3 cups buttermilk

Combine flour, fruit, oats, sugar, baking soda and salt in a large bowl. Make well in the center, in a small bowl, beat together egg, butter, and buttermilk. Add to well and stir just until dry ingredients are moistened. Do not over stir. Mixture should be lumpy. Turn dough into greased 2-quart oval baking dish. Bake 400/o in oven for 30 minutes or until golden brown and the loaf sounds hollow when tapped with finger. Serve immediately or cool completely. Store at room temperature in a tightly sealed container until ready to serve. Can be stored up to 1 week


Square Foot Gardening

I recently stumbled upon an interesting gardening method called square foot gardening and decided we would give it a try. I’ve always thought the idea of having a vegetable garden would be a lot of fun. Walking out to your garden and picking a fresh tomato for tonight’s dinner appeals to the self-sufficient nature of most frugal individuals.

I know just enough about gardening to know that I am not very good at it, and that it is a lot of work. My kids have always been fascinated with the idea of growing things, but our soil and our dog make planting anything in the yard impossible. Enter the square foot garden.
What is Square Foot Gardening?

The idea behind square foot gardening is that you can plant fruits, vegetables and flowers in raised beds, above infertile soil and even out of the reach of pets. Seeds are planted in 1X1 square foot plots, and when harvested a new plant is installed in the square. Raised beds can sit directly on the ground, or include a bottom layer and be placed on patios, decks or porches. Because of a bad back, and a dog with a propensity to dig up our new plants, we decided to build a 4×2 foot table-top design.
Materials Needed to Set Up a Square Foot Garden

Material costs are variable, depending on the size of garden you plan to build. I personally opted for a 4 by 2 configuration because it fit the table we were planning to use. Most people typically start with a 4 by 4 design for their first square foot garden. I’ll share with you what materials I used, but keep in mind the pricing could be higher or lower depending on your local costs of lumber, soil, etc.

(1) Sheet untreated plywood - $0.00 (leftover scrap from a previous project)

(2) 2×6x8 pieces of untreated lumber - $7.38
Don’t get treated lumber because treatments can seep into the soil and contaminate your planting area.

(8) #8 x 3 Wood Screws (or deck screws) - $2.94
Use these longer screws to connect the corners of the 2×6’s after cutting to the desired length.

(8) #6 x 1 Wood Screws - $0.98
These were used to anchor the nylon line to create a grid system for the 1×1 planting plots. I also used a few to fasten the sheet of plywood to the 2×6’s to create a bottom to my container.

(1) Pack of Twisted Nylon Line - $4.43
I used this and the smaller screws to create a grid system on top of the container, in 1×1 square foot patterns.

(2) 2cu ft. bags of Miracle Grow Garden Soil (for flowers and vegetables) - $13.54
There were more frugal recipes here for soil, such as 1/3 compost, 1/3 peat moss, and 1/3 vermiculite. However, I could not find the ingredients packaged locally and the individual ingredients bought separately at the larger home improvement stores were more expensive the bags of Miracle Grow.

(10-pack) Strawberry plants - $3.98
(1) Burpee Seed Pack Super Sugar Snap Peas - $1.57
(1) Burpee Seed Pack Tomato, Early & Often Hybrid - $2.47
(1) Burpee Seed Pack Cucumber, Burpless Beauty - $1.88
(1) Burpee Ambrosia Cantaloupe - $1.57*
(1) Burpee Danvers Half-Long Carrots - $1.28*

*These last two were just for fun - I don’t expect much yield on these, but I thought it would be fun to try

Find vegetable seeds and seed starters at Park Seed.

Total Start-up Cost: $42.02
Building a Square Foot Gardening Box

Square Foot Garden

It was my daughter’s idea to use popsicle sticks to mark the type of fruit or veggie planted. We will fill in the remaining squares after we eat another round of popsicles!

Since we decided to go with raised beds on a table top I checked the dimensions of the table and came up with a suitable size for our square foot gardening container. Four feet by two feet would allow for eight square foot plots for planting. First, cut the 8ft. long 2×6s down to size. Next, position the 2×6s on the table in a rectangular pattern, alternating corners to make the “inside box” dimensions four feet by two feet (I chose not to alternate corners because the table I was working with was only 45 inches wide, so I needed it to be a little narrower). Fasten the sides using the #8 wood screws. If you have trouble with the wood trying to split you may want to first drill pilot holes.

With the sides now fastened it is time to attach a bottom to the container, unless you are planning to put the raised bed directly on the ground. If this is the case, use some cardboard or weed blocking fabric to discourage grass and weeds from coming up through the soil. In my case, the container will be placed on a table top so I needed to attach a bottom to hold the soil in place. Fortunately, I had some untreated plywood I ripped to size. The bottom doesn’t have to be thick, so 1/4 , 3/8 or 1/2 plywood would do just fine. Fasten the bottom to the container using the #6×1 wood screws (assuming you didn’t use 1 plywood).

Plan for drainage by raising the box up a couple inches. I ripped a couple scraps from the remaining 2×6s and used them to attach four 2 feet for each corner of the box. I also drilled a few 1/8 thick drainage holes in the bottom of the box to allow standing water to flow out the bottom.

Create a grid system on top of the square foot gardening container using nylon line and #6×1 ; screws, spaced a foot apart across the width and length of the container. Drill the screws about half way into the top of the 2×6s, leaving enough room to tie a knot of nylon line around the screw. If the end of the nylon line frays after cutting (as mine did), use a lighter to gently melt the ends to prevent further fraying.
Irrigating a Square Foot Garden

Watering the Garden

Unless you already have a drip line and timer prepared for your garden, you’ll have to water manually early on to improve seed germination. If the air is particularly dry, or hot, you will need to constantly keep the soil moist until seeds have sprouted and taken root. One economical way to do this is to fill used water bottles and poke a small hole or two in one side of the bottle using a safety pin. Use your finger to dig a 1/2 deep trench the length of the bottle and lay the bottle on its side, pin-prick side down, over the trench. The water will slowly drip into the trench, keeping the soil moist for several hours. Obviously when sprouts begin to appear above the surface you want to be sure not to position a bottle directly on top of the struggling plant. Perform this routine first thing in the morning so soil gradually soaks and then dries throughout the day, and is driest overnight. This reduces the chance of fungus or diseases developing. This is even more important when the plants begin to develop leaves - avoid wetting leaves at all costs as it encourages disease.

I’m not sure what to expect from this effort in terms of food yields, but just the process of building the box, filling it with dirt and planting seeds with my kids was worth the $40. If the small garden yields a few fruits and veggies during the spring and summer then all the better. Who knows, if we can cultivate a good crop we may build more boxes next summer and section off an area of the yard so the dog does not eat our produce.

I think over time it will help my kids understand the true value of things. Those strawberries don’t just wind up in the produce section of our local grocery stores. As I pointed out to my daughter today someone has to plant the seeds, water the plants, harvest the crops, clean the strawberries, package them, and transport them to a distributor.

Frugile ‘’cost cutting’’ Meals and Tips!
« Thread Started on Oct 21, 2005, 3:54pm »
Hey! Ladies this sounded really neat and helpful. :)

Several Cheap Meals..I will post a few...
these feed 4 people... ( these could be doubled or tripled if needed )

Sister Glenda can add some she makes too. :)

Creamed Chipped Beef on Toast

pkg sliced beef .39
milk 2 cups .25
1/2 cup flour .04
2 tbsp margarine .10
worchestershire sauce.0 2
8 slices bread .16
canned veggie . 30
total $1.26
per person .32

Fried Rice

6 slices bacon .50
2 eggs .10
1 onion .10
1/2 green pepper .15
2 cups cooked rice .12
cornbread or biscuits .30
canned veggie .30
total $1.57
per person .39


1 lb ground beef $1.30
stuffing mix .60
2 eggs .10
1 cup milk .12
4 large baked potatoes .32
canned veggie .30
total $2.74
per person .55


8 eggs .80
8 slices bacon .66
fried potatoes .24
toast(8 slices) .32
total $2.02
per person .51

Breakfast #2

pancakes .60
8 slices bacon .66
syrup and margarine .20
total $1.46
per person .37

Ok ladies, what are some of your favorites. Were needing more money to build and were cutting our food bill, we will need some thrifty, good meals to make.

I read that when you eat corn bread with beans it is almost as healthy as meat.

Also we have changed over to turkey instead of Beef. It doesnt shrink like beef and we eat 1 lb instead of 1 1/4 lb and its so much cheeper and we like it.

Any other advice or frugile meals?

How do we make meals without using cheese? We eat alot of cheese, sour cream, cottage cheese, cream of chicken, mushroom, etc. This is costly! Help...I need help! I’ve cooked this way for so long I do not know how to do any differant!

Love, ~ sister Darlene ~

Your cry for help is my cry for help. I am the same way. We love cheese and I don’t know what we would do if we had to do without. I know we would live, but it wouldn’t be pleasant.
I do know that adding shredded potatoes, cooked rice, and some sort of beans to meat makes it go further and more filling. We add shredded potatoes to our taco meat and we now do it because that’s how we like it not for money saving. I made rice, beans, and a little hamburger the other day and added canned tomatoes (home canned) and some peppers I had here and it was very feeling and good. I love your throw together soups. That is a great way to make something different, but cheap and good. I did that the other day with a bunch of vegtables that I had that needed to be used. I made vegtable chicken soup.
I hope someone else can be of more help to you. I will enjoy learning what others have to say as well.
You might want to check out a book called Miserly Meals by Joanni McCoy (I think that is her first name.). She does alot of stuff on money saving.


With the price of gas going through the roof, I’m sure we are all looking for ways to cut back. I’ll start by listing 10 things that I do.

1. Put oil in a cheap spray bottle instead of buying Pam Oil Spray.

2. Make my own Bisquick.

3. Buy ground turkey (1.83 a pound) instead of ground beef (1.98 a pound for the 70/30 stuff.)

4. Buy turkey bacon (1.75) instead of regular bacon (2.25).

5. Make my own fabric softner sheets. (Half softner, half water into spray bottle. Spray onto rag and place in dryer.)

6. Make my own laundry detergent.

7. Make my own general cleaner. (32 oz water, 1/2 tablespoon of bleach. Needs to be made daily.)

8. Buy CHEAP cuts of meat and crock pot the heck out of them.

9. Rubber chicken once a month. ( the recipe is posted on the board somewhere!)

10. Place two blanks on my grocery shopping list. I can only add 2 unplanned items into my cart. Anything else would have to wait!

11. Take clothes we’ve outgrown (still in great condition) to the Clothing Exchange at church. Then we’ll select clothes that fit and we like and bring home. It’s FREE!

12. Turn off the lights when not in the room!

13. Make soup at least 2X/week from leftover veggies and leftover bits of meat and add noodles or rice.

14. Drive and do all errands on one day or afternoon. Don’t go out more than 1X/week.

15. Read books, stoke up the fire in the woodstove, and sew those quilts to wrap in!

16. Shop at Salvation Army to find blaze orange clothing for ds to go hunting with dh.

17. Look for a grain grinder to reduce cost of natural foods by making own flours! Any ideas where to look?

18. Dehydrate venison to make jerky (hopefully dh and ds will get a deer)!

19. Drink lots of herbal tea and cocoa to keep warm this winter!

20. Reduce medical bills any way possible by staying as healthy as possible. Take vitamins now can save money later (no time off work for dh, medicines, etc.)

Definitely baking from scratch...savings in not only health benefits of non-packaged and preserved items, but in food costs as well. If you don’t have a well-thought out pantry already, it might seem more costly to get it up and running, but once you have it, you’ll save plenty!

Buy in bulk as much as you can...pastas (unless you make your own!) flour (unless you grind fresh) sugar, powdered milk, etc. Buy it in the largest quantity you can get, re-bag into usable amounts and store. Flour in bulk is a bit nutrient deprived, but if you go that route, be sure to store it in the freezer for at least 3 days, them repack into whatever containers you wish. We buy Prairie Gold 100# at a time, freeze it to kill the possible flour bugs (I know...EEEWWW!) and then pack it into 5 gallon buckets from the local grocery bakery (I’ve used good quality bags to line the clean non-food buckets in a pinch). My flour keeps very nicely this does my sugar and pastas.

Grain mill...Back to Basics is a good, dutiful hand crank one that is inexpensive. I traded mine up to a Family Grain Mill (friend traded with me). On the high end, Whisper Mills are not as good and are being phased out, so replacement parts are difficult to come by now, so steer clear of them. I do hear great things on the NutriMill, though. Me, I prefer hand-cranked and would love to find a good one with the larger fly-wheel myself )

Cut up every piece of clothing you are not donating or swaping...6 inch squares are perfect, working down to 4 in and 2 in to use up all you can in the clothing item. Save buttons, too. The squares are now ready for those cozy quilts Sister Darlene mentioned or the children can create all manner of gifts and toys with them. Blankets that are a bit worn, perhaps frayed on ends, etc can be used as batting for the new homemade quilts as well. Long items, such as sheets, make great strips for braiding into hotpads, chair pads, etc. Old denims cut into 6 in squares and stitched together make great outdoor blankets to keep in the car for picnics, etc (try sewing them with the seam side on the right sides and allow them to fray as they would naturally with washing and use...very country-looking)

On a work note...carpooling seems to be coming back in ‘vogue’ again. Sharing the expense of gasoline, meeting at a general location, etc. helps out everyone involved.

For the wilder bunch...Sister Glenda has made great strides in the art of hand-washing Even if you don’t go full-bore as she did, washing the linens and underthings by hand make for wonderful whites and softly draping bed linens on the line Nothing like fresh from the line autumn scented sheets!

Sister Deanna

Wow! Thank you for such good tips...I have been also looking for a grain mill, as I so well, stupidly donated mine to Goodwill when I lived in Oregon, thinking I would NEVER mill grain and bake that way again..oh how smart I am now..hindsight I have heard the hand mills are fine, but it takes quite a bit of effort to grind that grain, I am going to end up getting an attachment to my Kitchen Aid, I hear those work pretty to locate a source of whole grain, probably the local “liberal” health food store has it...and it gives me time to reconnect with the owner as he wants so add soap to his store..

I am a garage sale person, sometimes, I know my husband loves checking those out and flea markets, we did get 25lbs of sweet onions for only $4.00 not long ago, and now that fishing season is here for Salmon..he wants to get more fish..we have decided to not purchase any meat but clean out the freezer, as deer season is Nov 15th.

We use ground turkey here, I get mine for $1.00 a lb or less, it is just the frozen tube type. Cooking and baking from scratch is the only way if you can..You can rework about any box mix..for a quick lunch..just make up some macaroni and cheese, and toss in a can of chili beans and meat...there you have chili kids loved that one

I hope you all have a great day today...
God bless

Penny it is so funny that you use the mac and cheese and chili. for your kids my husband and children love that one also.

another one is mac and cheese and then put tuna fish that is drained into it. Now you have tuna mac.

We also do fried potatoes with chopped up onions fried and then [/badd a can of corned beef. Cook for a few minutes and serve this is cheap and well it really fills them up..

One more is we make a white gravy out of flour, butter, milk and then once it is thick we will add a package of dried beef chopped up now we will take this and put it over biscuits, toast, or sometimes I will cook up egg noodles and after they are done and drained I will pour the gravy over them and allow them to sit again will fill up the kids and well it is good....

One last one that we really love is for breakfast. We take egg noodles cook them and drain them. Then take them and place them in a skillet with a little butter saute them for just few minutes. Once they have done that get about 12 eggs beat them up with a little milk add them to the egg noodles and scramble them up.. It is a way to expand eggs for those large families..
Of course I have also found that you can save all kinds of money by washing your clothes by hand it does take a little while but it also helps save money on the water bill. I can wash all the clothes of the day and that like i said is a whole lot. and only use 10 gals of water. You use more than that in one load of a washer.

One more thing we do is make our own peanut butter. When we have the chance to pick up anyones pecans, black walnuts etc we do and then we can them in jars. As we need them we can open them up and then send them in the blender and we have peanut butter. It is free.. other than our time.

Hope these will help someone. I am sure I have more that I could share.


another one is mac and cheese and then put tuna fish that is drained into it. Now you have tuna mac.

Ahh-ha Glenda!! There’s my dinner for tonight We make mac and cheese from scratch, although I should perfect the homemade cheese sauce recipe as we generally use Velveeta (well, the cheap store brand...spicy one is good) My cheese sauce never quite tastes right...I think I do a touch too much flour in it. It’s not bad, just a bit off.

Another tip I’m sure anyone who sews any does is to trace off your pattern in the sizes you need, butcher paper, news roll, even newspapers. This leaves your pattern in fully in tact for swapping with someone else later, or simply when yuo need a different size. Not to mention, the better the paper, the longer you can use the pattern — that pattern tissue just doesn’t stand up to repeated uses and foldings. Now, a friend of mine, cuts hers at the size she wants, and irons it onto a thin interfacing to make it more sturdy and durable...I just prefer the tracing onto other paper. I bought a large roll of banner paper at Staples a couple years back and it’s served me well for the $18 I spent I think

Something else we do here is with the vacuum. We have a ridiculously pricey vac (it’s a Kirby Silver) and the bags are pricey...well, they are more than my dependable Kenmore’s bags were) I will often empty them and restaple at least 2 times to stretch the bag (but allergies are not a problem might not want to do this if you have air filter needs, kwim?) We also sprinkle baby powder (scented if you have some...or add a bit of crushed scent yourself...we like lavender) and use your broom on the carpets. This works the scent in as well as cleans a carpet nicely...even better than some vacuums

This is fun Any more tips?
Sister Deanna

Have any of you tried sugar scrub?

It’s teriffic for dry skin. It can be purchased at places like bath and Body, but it is very inexpensive and easy to make.

Mix equal amounts of olive oil and raw sugar.

Use instead of soap.

Sounds odd but it works. The sugar will not dissolve in the oil but will wash away with water. The sugar helps to remove dirt and dry skin flakes. Then the oil can soak into your skin. It works fairly well for garden soil and other work dirk and also removed latex paint well from my hands. Mostly I use it in the shower.

You can feel free to make all kinds of substitutions. I like to use a combination of olive, sunflower, sweet almond and apricot kernal oils. Sometimes I add some brown sugar. I usually add some scented oil, but use caution because some scents can be drying.

This is a great topic! I think the tuna with mac and cheese would go over good here...just NO that is an inside joke, as anyone who knows me..knows Penny loathes peas with a passion in any form..some weird thing about them

I made softshell tacos, using some of my frozen taco meat from the last taco meal I added a lb of ground turkey. I make my own taco mix as well as a few other mixes..I will get those posted in the sure saves on the money.

Sugar Scrubs...I love those too! An easy recipe that makes a nice gift is..1 cup sugar or sea salt (if using salt..make a note to not use on any open area or mucous membranes) 1/8-1/4 cup of soft soap, 2 Tablespoons light oil, Safflower, sunflower, jojoba, Vit E oil..your choice. 2 TB Epsom Salts, 1 tsp of essential oil if desired, we are big on using orange oil here..or a more girly fragrance oil..I mix this up until it is thick slush...I tend to make mine more on the dry side rather than too liquidy..this is great on those rough heels and elbows..and just is wonderful to use in a the salt softens the water too.

God bless


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7 posted on 07/24/2009 4:21:14 AM PDT by DelaWhere (Support Cap 'n Trade - CAP TAXES & SPENDING. TRADE CONGRESS FOR REAL PUBLIC SERVANTS.)
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To: All

[Do you remember this old fashioned way to cook potatoes?]

Baked Potatoes
Preheat the oven. Rinse and scrub your potatoes, and make sure to cut off any bruises or blemishes. Dry the potato. Use a fork or knife to poke 6-8 holes around the potato (so it doesn’t explode due to steam build up!). You may wrap the potato in foil if you like, but it is perfectly fine to bake the potato right on the oven rack- you’ll get a crispy skin that way. Put the potatoes on the middle rack in the oven, set the timer. For medium- sized potatoes, bake for:

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Potatoes are done if tender when pierced with a fork.

Pancake Mix
Wheat Mix “Make A Mix Cookery” 1978

6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don’t have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening

In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.

1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix

Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4” pancakes.

My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
2 eggs
3 cups wheat mix

In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!

(I’m guessing a little on the water measurement—when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)

Mrs. Fields Chocolate Chip Cookies
1 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips

Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.

Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen

8 posted on 07/24/2009 4:21:22 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Metric Conversion Chart for Cooking

Volume Measurements (dry)
1/8 tsp. = 0.5 mL
¼ tsp. = 1 mL
½ tsp. = 2 mL
¾ tsp. = 4 mL
1 tsp. = 5 mL
1 Tbsp. = 15 mL
¼ cup = 60 mL
1/3 cup = 75 mL
½ cup = 125 mL
2/3 cup = 150 mL
¾ cup = 175 mL
1 cup = 250 mL
2 cups = 1 pin = 500 mL
3 cups = 750 mL
4 cups = 1 quart = 1 L

Volume Measurements (liquid)
1 fl. oz. = 2 Tbsp. = 30 mL
4 fl. oz. = ½ cup =125 mL
16 fl. oz. = 2 cups =500 mL

Weight (mass)
1 oz. = 30 g
4 oz. = 120 g
8 oz. = 225 g
16 oz. = 1 pound = 450 g

Baking Pan Sizes
8 x 8 square = 2 L
9 x 13 rectangle = 3.5 L
8 x 1 ¼ pie plate = 750 mL
1 quart dish = 1 L

Oven Temperatures
250* F = 120* C
300* F = 150* C
350* F = 180* C
400* F = 200* C

9 posted on 07/24/2009 4:23:32 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: DelaWhere

Wow; it’s all there! Thanks!

10 posted on 07/24/2009 4:25:34 AM PDT by alwaysconservative (Aren't you hopey-changers embarassed by B.O. YET?)
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To: nw_arizona_granny

And that’s it and that’s the only thing I need, is this. I don’t need this or this. Just this ashtray. And this paddle game, the ashtray and the paddle game and that’s all I need. And this remote control. The ashtray, the paddle game, and the remote control, and that’s all I need. And these matches. The ashtray, and these matches, and the remote control and the paddle ball. And this lamp. The ashtray, this paddle game and the remote control and the lamp and that’s all I need. And that’s all I need too. I don’t need one other thing, not one - I need this. The paddle game, and the chair, and the remote control, and the matches, for sure. And this. And that’s all I need. The ashtray, the remote control, the paddle game, this magazine and the chair.

11 posted on 07/24/2009 4:25:45 AM PDT by smellmygunpowder
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To: All

Homemade Taco Seasoning Mix
2 tsp. dry onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced dry garlic
1/4 tsp. dried oregano
1/2 tsp. cumin

Instructions for Homemade Taco Seasoning Mix
Mix! If adding to ground beef, add 1/2 c. water and simmer 10 minutes.

Taco Casserole
2 lb. Lean Ground Beef
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Shredded lettuce
Chopped tomatoes

Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.

Chicken Enchiladas
2 cans of Cream of Chicken Soup (could substitute 1 can for Cream of Mushroom Soup)
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)

Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.

Another Chicken Casserole
4 boneless, skinless chicken breasts
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise

Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.

Chicken Bow-Tie Pasta Salad
Prep: 25 min

2 c. bow-tie or other pasta- dry
2 c. fresh broccoli florets
1 can cooked chicken (or you can just cook your own chicken and cut it up)
1 c. halved cherry tomatoes or 1 large tomato cut into chunks
1/2 c. Italian Dressing
1/2 c. shredded cheese- i.e. cheddar or Colby Jack
1/4 c. sliced black olives
1/4 c. grated Parmesan cheese

Cook pasta according to the directions on the package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
Toss chicken, tomatoes, dressing, cheese crumbles, and olives in large bowl. Add pasta mixture; mix lightly. Sprinkle with Parmesan cheese.
Makes 4 servings.

[LOL, they say “can of soup” and I automatically convert it to read “left over gravy”.....

12 posted on 07/24/2009 4:32:23 AM PDT by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny; All

Hello Thread # 3 !

A Couple of Secrets From Country Cooks

The secret to making good, light, fluffy biscuits is to not handle the dough too much and to make the dough more on the moist side than the dry side. The more moist the dough, the lighter the biscuits.

The secret to making good dumplings is to roll out the dumplings and cut them and then let them sit for a few minutes before dropping them in the cooking pot. This allows the air to slightly dry the outer surface of the dumplings and then they won’t fall apart when they hit the hot liquid.

Anytime you can use buttermilk instead of sweet milk in bread, the bread will rise lighter and fluffier.
Never use liquid oil when making bread. You’ll end up with hard, flat dough.

Spoon Bread

A traditional bread in the Blue Ridge is spoon bread. When mountain cooks were in a hurry and just cooking for family, spoon bread fit the menu.

Spoon bread is essentially the same batter as biscuit, except that it is more moist. Use self-rising flour, solid shortening and buttermilk. They are the only ingredients necessary.

Put 3 cups flour in a large mixing bowl. Make a depression in the middle of the flour. Put a lump of shortening in it the size of a black walnut. Pour buttermilk in the depression and start stirring in the flour closest to the center, working out to the bowl. If the batter looks too dry, add a little more milk. The batter should be sticky but not liquid.

At this point you have two options as to how you want to cook your bread. You can grease and heat a cast iron skillet and cook it on top of a stove or in a fire place, on top of hot coals. You can also grease a baking pan and bake it in a 400 degree oven. The more moist the batter, the higher and lighter your bread will be, but if your batter is more moist it will take a little longer to bake. A tip to make the bread look smooth on top is to wet the top with a little water and smooth the batter with the back of a spoon.

It will take about 15 or 20 minutes to cook.

When done, turn it out onto a plate. No need to slice it, just break off the size hunk you want. It makes great “soppers.” Soppers are also a tradition. Soppers are bread broken up in small pieces. They are used to “sop” up gravy, primarily, but are also dropped in a glass of sweet or butter milk and eaten with a spoon.

Now if I give you a recipe for gravy, you’ll have a complete depression meal that many a mountain family has survived on in the past.

Many people associate gravy with meat but while grease is an essential ingredient, it’s all you need. You can save your bacon grease and make gravy from it. Many old timers made gravy just from lard.

Heat about 4 tablespoons of bacon or sausage grease in a cast iron skillet over a medium heat. When it is melted, add salt and pepper to taste. Stir in about an equal amount of flour and blend it so there are no lumps of dry flour. Continue until this mixture bubbles.

If you cook this mixture longer the gravy will be browner. Add one and a half to two cups of sweet milk slowly, stirring continuously to prevent lumping. Stir the gravy with a large spoon so that the backside of the spoon is rubbing the bottom of the skillet at all times. Make sure you stir all areas of the bottom of the skillet to prevent sticking. When it gets as thick as you like it, remove from heat and pour over “soppers.”

13 posted on 07/24/2009 4:57:57 AM PDT by Eagle50AE (Pray for our Armed Forces.)
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To: nw_arizona_granny

Thanks for the Ping, Granny! What a lot of resource material here!

I don’t want to live in a cave (my little farm is just right!) but I am battening down the hatches; have been for a while.

The cc is paid off, the cars and truck have been paid off for years and still going strong with regular maintenance, and now I’m tackling the mortgage. 90K to go, and we’re DEBT FREE! (We are 49 and 46.)

The garden is producing, the pantry and freezers are stocked, emergency supplies are where they’ve always been (we live in summer Tornado and winter Blizzard country) and I’m shedding un-needed possessions to lighten the load.

A friend and I are having a garage sale and I’ve already made over $100 on useless to me “stuff” that I’ll never miss! That’s going into the ‘generator fund,’ because that’s the last survival-type thing we need, but that’s got a hefty price tag, so it’s taking a while.

Anyhow, keep up the good work and thanks for all you do! :)

14 posted on 07/24/2009 5:04:11 AM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: smellmygunpowder

One of the funniest movies, ever. :)

I just read Steve Martin’s biography. What a regular guy. His books, ‘The Shopgirl’ and ‘The Pleasure of my Company’ were well-written, funny, sad, touching, thought-provoking reads.

I like him. :)

15 posted on 07/24/2009 5:07:58 AM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: nw_arizona_granny


In 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch.

The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy.

Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup. Few Sunday School picnic suppers would be considered complete without gallons of this hearty soup.

 Many of the Pennsylvania Dutch foods are a part of their folklore. No Shrove Tuesday would be complete without raised doughnuts called “fastnachts.” One of the many folk tales traces this custom back to the burnt offerings made by their old country ancestors to the goddess of spring. With the coming of Christianity the custom became associated with the Easter season and “fastnachts” are eaten on Shrove Tuesday to insure living to next Shrove Tuesday. Young dandelion greens are eaten on Maundy Thursday in order to remain well throughout the year.

The Christmas season is one of the busiest times in the Pennsylvania Dutch kitchen. For weeks before Christmas the house is filled with the smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just a few of one kind but dozens and dozens of many kinds of cookies must be made. There must be plenty for the enjoyment of the family and many holiday visitors.

Regardless of the time of the year or the time of the day there are pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie we all know to the rivel pie which is made from flour, sugar, and butter. The Dutch housewife is as generous with her pies as she is with all her cooking, baking six or eight at a time not one and two.

The apple is an important Pennsylvania Dutch food. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance. The making of apple butter is an all-day affair and has the air of a holiday to it. Early in the morning the neighbors gather and begin to peel huge piles of apples that will be needed. Soon the great copper apple butter kettle is brought out and set up over a wood fire. Apple butter requires constant stirring to prevent burning. However, stirring can be light work for a boy and a girl when they’re young and the day is bright and the world is full of promise. By dusk the apple butter is made, neighborhood news is brought up to date and hunger has been driven that much further away for the coming winter.

Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.”


16 posted on 07/24/2009 5:23:01 AM PDT by DelaWhere (Support Cap 'n Trade - CAP TAXES & SPENDING. TRADE CONGRESS FOR REAL PUBLIC SERVANTS.)
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To: DelaWhere

wow,,,what wonderful material! thank you

17 posted on 07/24/2009 5:23:28 AM PDT by DollyCali (Don't tell GOD how big your storm is -- Tell the storm how B-I-G your God is!you)
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To: screaminsunshine
He has a very low carbon footprint. Maybe he will make Time man of the year. Obviously he is not an evil capitalist. He sounds like a model PC socialist citizen.

No doubt he's where the libs want the rest of us to live while they live like this....

All for our own good, of course.

18 posted on 07/24/2009 5:34:35 AM PDT by metmom (Welfare was never meant to be a career choice.)
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To: DelaWhere; nw_arizona_granny

Thanks for the ping.

And please add me to the ping list. Thanks.

19 posted on 07/24/2009 6:08:57 AM PDT by girlangler (Fish Fear Me)
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To: nw_arizona_granny; DelaWhere

Granny, granny, NEVER wrap your baked taters in aluminum foil. Makes the skin soft and soggy. Didn’t you know that the crisp skin is the very best part of baked taters? LOL

DelaWhere, I love post #7, just hope sometime I have time to read all of it including all the links.

20 posted on 07/24/2009 6:25:15 AM PDT by upcountry miss
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