Weekly Roundup - Living On Nothing Edition [Survival Today

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.

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)

* 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

Cracker recipes and Soups, many new or changed soups:

http://www.newfluwiki2.com/showDiary.do?diaryId=656

http://www.newfluwiki2.com/showDiary.do?diaryId=665

more breads and spreads from ol’ yeller files
Corn Light Bread

1 t. baking soda
1 t. salt
¼ t. baking powder
2 c. cornmeal
½ c. sugar
4 T. shortening (or lard)
2 c. buttermilk
½ c. flour
Put sugar, salt, soda, and baking powder in a bowl and add buttermilk. Stir well. Then add cornmeal and flour alternately. Melt shortening (or lard) in a loaf pan and ad to mixture. Sprinkle a little cornmeal in loaf pan. Heat pan, and pour batter into the hot pan. Bake at 350 degrees Fahrenheit for 45 to 60 minutes.

Molasses Muffins

2 c. sifted flour
3 t. baking powder
3 T. sugar
½ t. salt
½ t. ginger (or other spice)
1 egg
¼ c. dark molasses
¾ c. milk
Put flour, baking powder, sugar, salt, and ginger (or other spice) into bowl. Drop shortening onto flour at one side. Add egg, molasses, and milk. Cut shortening into small pieces (size of pea) with fork. Stir all contents until flour is moistened, ingredients just mixed. Batter will be lumpy. Fill muffin tines 2/3 full. Bake 15 to 20 minutes at 400 degrees Fahrenheit.

Honey Wafers

1 c. butter
1 c. sugar
4 c. flour
2 c. honey
2 t. lemon extract
1 t. salt
Mix well and spread on greased cookie sheet about 1/8 inch deep. Bake at 350 degree F. When done cut into squares and roll on handle of a wooden spoon while still warm. Dust with powdered sugar and store to ripen.

Molasses Crisps

1 1/4 c. flour
3/4 t. baking soda
1/2 t. ginger
1/2 c. molasses
1/4 c. shortening
Sift the dry ingredients. In a sauce pan bring molasses and shortening to a boil. Cool slightly. Add flour mixture. Mix well. Chill thoroughly as possible. Cut in desire shapes after rolling out thin. Arrange on greased cookie sheet. Bake at 375 degree F until done (about 8 to 10 minutes). Yield, depending on size of shape, equals about 2 dozen.

Tomato Fritters

2 cups tomatoes (from canned so you can use stewed, diced, etc.)
1 cup cornmeal
1/2 t. salt
Mix dry ingredients into tomatoes and fry brow in a hot pan of grease. Yields about 8 fritters.

Little Nothings

[These things are “sinful.” I save the crusts to crumble up for crumbs or for making croutons.]

jelly of your choice
white bread (2 to 3 slices per person)
1 pkg of pancake mix and needed ingredients
cooking oil
powdered sugar
Cut the crusts off of the bread slices. Spread with jelly and roll up. When ready to cook, heat oil in a pan, Dutch oven, etc. Prepare pancake mix according to package directions. Dip each Little Nothing in pancake mix and deep fry in oil until golden brown. Put powdered sugar in a paper bag, and after each Little Nothing is cooked, put in paper bag and shake.

Pizza Pancakes

2 c. baking mix (like Bisquick brand or Jiffy brand)
2 t. Italian seasoning
2 eggs (or substitute of your choice)
1 cup milk (from canned or powder)
1/2 c. shredded mozzarella cheese (if you have it, or try a canned cheese, or just leaving it out)
1/2 c. chopped pepperoni
1/2 c. chopped tomatoes (from canned)
1/4 c. chopped green pepper (or equivalent in dried chopped onion)
1 (8 oz.) can of pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook as you would any pancake. Serve with pizza sauce. Yield: about 14 pancakes.

Pinto Bean Turnovers

3/4 cup pinto bean dip
1/3 cup chopped onion (or equivalent in dried chopped onion)
double crust pastry recipe (from a box)
1/2 c shredded or canned cheese
1/2 t. chili powder
In a bowl, combine bean dip and onion; sett aside. Prepare the crusts following the directions on the box. Cut into 3 inch circles. Spread a little of the cheese on each circle of pastry.

Place about 2 t. of bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheet(s). Bake at 350 degree F oven for 15 to 18 minutes or until golden brown. Serve with salsa if you like.

Cheesy Crab Dip

1 (6 oz.) roll processed garlic cheese, diced
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) can crabmeat, drained
2 T. sherry (optional)
Combine all ingredients andheat until cheese melts. Keep warm while serving with flatbread, chips, crackers, etc.

Fiesta Dip

1 (15 oz.) can tamales
1 (16 oz.) can chili without beans
1 cup salsa
2 (5 oz.) jars sharp processed cheese spread
1 cup finely chopped onion (or equivalent in dried chopped onion)
Mash tamales with fork. In saucepan, combine all ingredients and heat to mix. Serve hot with crackers or chips or flat bread or tortillas, etc.

Hot Rich Crab Dip

1 (10 oz.) can cheddar cheese soup
1 (16 oz.) pkg. cubed process cheese
1 (6 oz.) can crabmeat, drained and flaked
1 (16 oz) jar of salsa
Combine soup and processed cheese. Heat until the two cheses melt together. Add crabmeat and salsa and mix well. Serve with flat bread, tortillas, chips, etc.

Indian Corn Dip

1/2 onion, chopped (or equivalent in dried chopped onion)
1 (15 oz.) can whole kernel corn, drained
1 (12 oz.) jar taco sauce
1/4 cup water (or use the liquid drained from corn)
Optional: 1 pint or so of canned, cooked ground beef

In skillet, mix corn, taco sauce, and water. (Also add the canned ground beef at this point). Simmer mixture for 15 to 20 minutes. Serve with flat bread, chips, etc.

Mexican Cheese Dip

1 (16 oz.) can of canned cheese
1 (5 oz.) can of evaporated milk
1 t. cumin
1 T. chili powder
1 (10 oz.) can tomatoes and green chilies
Melt cheese with evaporated milk. Add remaining ingredients to the cheese mixture. Mix well and heat through. Serve with flat bread, tortillas, etc.

more additions from ol’ yeller diaries
Spicy Applesauce Bread

1 c. applesauce
1 box yellow cake mix
1 (3 oz.) pkg vanilla instant pudding mix
½ t. each of cinnamon and nutmet
½ c. raisins
Combine applesauce and remaining ingredients in mixing bowl. Beat at high speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes before removing from pan. Yields about 16 servings

Raisin Puffs

¾ c. dark seedless raisins
2 c. biscuit mix (e.g., Bisquick or Jiffy are two brand names)
2/3 c. milk (from canned or powder)
2 T. shortening melted
3 T. packed brown sugar
½ t. cinnamon
Combine raisins and biscuit mix in bowl. Add milk and shortening, mixing well. Drop by tablespoonfuls into mixture of brown sugar and cinnamon to coat. Place on greased baking sheet. Bake at 400 degrees for 15 minutes

Jiffy Rolls

1 pkg. yeast
2 ½ c. biscuit mix
Dissolve yeast in ¾ c. warm water in bowl. Beat in biscuit mix. Knead 20 times on baking mix dusted surface. Shape into rolls. Place on lightly greased baking sheet. Let rise, covered with damp cloth, in warm place for 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Yields approximately 16 to 20 servings

Drinks,snacks, desserts, every Popcorn recipe invented and more, the odd and never to be found again , good recipe.

http://www.newfluwiki2.com/showDiary.do?diaryId=664

http://www.newfluwiki2.com/showDiary.do?diaryId=655

Canning, the recipes are down the page aways:

Greenmom ... Bourbon Carrots LOL!
Greenmom ... two recipes for you. Honey Burbon Glazed Carrots and Bourbon Carrot Cake.

Honey-Bourbon Glazed Carrots Recipe

4-6 servings

1 lb large carrots, peeled and sliced diagonally into 1/4 inch slices
2/3 cup water
3 tablespoons butter
3 tablespoons honey
3 tablespoons bourbon

Combine all ingredients in a large heavy skillet over medium high heat. Cook until carrots are tender and liquid has turned into a glaze, about 10 minutes, stirring frequently. Season to taste.

Bourbon Carrot Cake

CAKE
3/4 cup golden raisins
1/2 cup bourbon
2 cups unsifted all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups vegetable oil
1 1/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
8 medium-size carrots, peeled and coarsely shredded (about 4 1/2 cups)
1 cup plus 3 tablespoons ground walnuts

FROSTING
1/2 cup (1 stick) butter, softened
1 8-ounce package cream cheese
1 teaspoon vanilla extract
1 1-pound package (3 1/2 cups) confectioners’ sugar

DIRECTIONS:

1. Prepare Cake: In small bowl, combine raisins and bourbon; set aside for 1 hour.

2. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside.

3. In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula.

4. Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat. Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans.

5. Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes.

6. In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely.

7. Prepare frosting: In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners’ sugar until well combined.

8. To assemble cake, place 1 cake layer on serving plate and spread one-third of frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border.

Canning Bourbon Sweet Potatoes?
I found the following recipe. Does this look like what you all ate? Were the potatoes sliced or grated ... I’ve seen it both ways. The following recipe doesn’t use a thickener and I think it would be worth canning ... or even just doing the potatoes in small chunks like you find them in commercially canned sweet potatoes. Slices my turn to mush.

Instead of baking them in the oven, just mix everything except the butter together and put it in the jar and process it. The pressure would cook the potatoes. Then when you take them out of the jar to reheat for eating, but the butter on them and bake them just a bit to hit through. What do y’all think?

INGREDIENTS
6 large sweet potatoes, peeled and sliced
1 cup white sugar
1/2 cup butter
1/2 cup bourbon
1/2 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange sweet potatoes in a 9x13 inch baking dish.
Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
Bake 30 to 40 minutes or until the sweet potatoes are soft.

All the Bisquick recipes ever invented:

http://www.newfluwiki2.com/showDiary.do?diaryId=607

Home Remedies:

http://www.newfluwiki2.com/showDiary.do?diaryId=815

Victory Garden 2009:

http://www.newfluwiki2.com/diary/2910/

Beans, I see a few new twists on them:

http://www.newfluwiki2.com/showDiary.do?diaryId=637

Haybox cookery:

http://www.newfluwiki2.com/showDiary.do?diaryId=827

In an Emergency, some things become scarce:

http://www.newfluwiki2.com/showDiary.do?diaryId=2494

Prep Items That May Become Scarce Early On
Generators (Good ones cost dearly. Gas storage, risky. Noisy...target of thieves; maintenance etc.)
Water Filters/Purifiers
Portable Toilets
Seasoned Firewood. Wood takes about 6 - 12 months to become dried, for home uses.
Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
Coleman Fuel. Impossible to stockpile too much.
Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
Hand-can openers, & hand egg beaters, whisks.
Honey/Syrups/white, brown sugar
Rice - Beans - Wheat
Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
Charcoal, Lighter Fluid (Will become scarce suddenly)
Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY - note - food grade if for drinking.
Propane Cylinders (Urgent: Definite shortages will occur.
Survival Guide Book.
Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
Baby Supplies: Diapers/formula. ointments/aspirin, etc.
Washboards, Mop Bucket w/wringer (for Laundry)
Cookstoves (Propane, Coleman & Kerosene)
Vitamins
Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
Feminine Hygiene/Haircare/Skin products.
Thermal underwear (Tops & Bottoms)
Bow saws, axes and hatchets, Wedges (also, honing oil)
Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
Gasoline Containers (Plastic & Metal)
Garbage Bags (Impossible To Have Too Many).
Toilet Paper, Kleenex, Paper Towels
Milk - Powdered & Condensed (Shake Liquid every 3 to 4 months)
Garden Seeds (Non-Hybrid) (A MUST)
Clothes pins/line/hangers (A MUST)
Coleman’s Pump Repair Kit
Tuna Fish (in oil)
Fire Extinguishers (or..large box of Baking Soda in every room)
First aid kits
Batteries (all sizes...buy furthest-out for Expiration Dates)
Garlic, spices & vinegar, baking supplies
Big Dogs (and plenty of dog food)
Flour, yeast & salt
Matches. (”Strike Anywhere” preferred.) Boxed, wooden matches will go first
Writing paper/pads/pencils, solar calculators
Insulated ice chests (good for keeping items from freezing in Wintertime.)
Workboots, belts, Levis & durable shirts
Flashlights/LIGHTSTICKS & torches, “No. 76 Dietz” Lanterns
Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
Garbage cans Plastic (great for storage, water, transporting - if with wheels)
Men’s Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
Cast iron cookware (sturdy, efficient)
Fishing supplies/tools
Mosquito coils/repellent, sprays/creams
Duct Tape
Tarps/stakes/twine/nails/rope/spikes
Candles
Laundry Detergent (liquid)
Backpacks, Duffel Bags
Garden tools & supplies
Scissors, fabrics & sewing supplies
Canned Fruits, Veggies, Soups, stews, etc.
Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
Canning supplies, (Jars/lids/wax)
Knives & Sharpening tools: files, stones, steel
Bicycles...Tires/tubes/pumps/chains, etc
Sleeping Bags & blankets/pillows/mats
Carbon Monoxide Alarm (battery powered)
Board Games, Cards, Dice
d-con Rat poison, MOUSE PRUFE II, Roach Killer
Mousetraps, Ant traps & cockroach magnets
Paper plates/cups/utensils (stock up, folks)
Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
Rain gear, rubberized boots, etc.
Shaving supplies (razors & creams, talc, after shave)
Hand pumps & siphons (for water and for fuels)
Soysauce, vinegar, bullions/gravy/soupbase
Reading glasses
Chocolate/Cocoa/Tang/Punch (water enhancers)
“Survival-in-a-Can”
Woolen clothing, scarves/ear-muffs/mittens
Boy Scout Handbook, / also Leaders Catalog
Roll-on Window Insulation Kit (MANCO)
Graham crackers, saltines, pretzels, Trail mix/Jerky
Popcorn, Peanut Butter, Nuts
Socks, Underwear, T-shirts, etc. (extras)
Lumber (all types)
Wagons & carts (for transport to and from)
Cots & Inflatable mattress’s
Gloves: Work/warming/gardening, etc.
Lantern Hangers
Screen Patches, glue, nails, screws,, nuts & bolts
Teas
Coffee
Cigarettes
Wine/Liquors (for bribes, medicinal, etc,)
Paraffin wax
Glue, nails, nuts, bolts, screws, etc.
Chewing gum/candies
Atomizers (for cooling/bathing)
Hats & cotton neckerchiefs
Goats/chickens

Whiskey-good for bad nerves at times, can be made into herbal cough syrup-recipe can be found at:

http://www.thefamilyhomestead....

Sterile saline-good for irrigating dirty wounds/clean wounds (irrigation-just use a turkey baster washed out with soap and water and stored in a clean container between uses:

1. wash teaspoon, measuring cup, quart glass jar and lid in hot soapy water and rinse in hot water.

2. boil 6 cups of tap water in a pan for 20 minutes and let cool.

3. pour 4 cups of the boiled water into the clean jar,add two (2) teasoons of salt and mix well with the water.

4. put the lid on the jar (don’t touch the inside with your fingers), label the jar with date, and refrigerate. keeps for 1 week in fridge if used for wound care, for bladder irrigation make fresh daily.

There was a home made cough medication recipe in an excellent book I bought that is in the autobiography of Dr. James Still, the “Black Doctor of the [Jersey] Pines”

I wanted to try it, but it called for two pounds of opium!!!

It is better to look ahead and prepare than to look back and regret.

http://www.newfluwiki2.com/showDiary.do?diaryId=3639

Wed Aug 05, 2009 at 23:43:41 PM CDT

Swine flu quarantine drops at Reno job training center
http://www.rgj.com/article/200...

Sierra Nevada Job Corps officials said reported Wednesday that Washoe District Health Department figures overstated the number of students there with swine flu symptoms.

Twenty-nine students had symptoms and were quarantined in the gymnasium and not the 53 reported by the health department on Tuesday, said Helyse Sina, Job Corps business and community liaison.

Only 14 remain in quarantine and they expect only two in quarantine by this weekend, Sina said.
[snip]

Washoe County health officials reported 50 new cases of the H1N1 flu from July 26 to Wednesday, for a total of 294 since April 29. Nine people have been hospitalized.
Most of the new cases, 32, were in the age group 5 to 24.

SC: Local Campers Found To Have Contracted H1N1 Influenza
http://www2.wsav.com/sav/news/...

Novel H1N1 influenza A, formerly known as swine flu, has been confirmed in some local kids who recently attended a summer camp in South Carolina the week of July 19-24.

CHATHAM COUNTY, GA - Novel H1N1 influenza A, formerly known as swine flu, has been confirmed in some local kids who recently attended a summer camp in South Carolina the week of July 19-24. Attendees from the camp included a group of middle and high school students, adult counselors, and volunteers from Chatham, Effingham, and Bryan counties. The Chatham County Health Department received reports that several people who attended the camp showed signs of flu-like illness during camp and after returning home.
[snip]

There are other reports for the day on this page, world wide.

http://www.newfluwiki2.com/showDiary.do?diaryId=425

Snippets from page....

griddle fried cookies
Hi ACM! This one sounds delicious to me. Thanks so much for your work on this project. I am in awe.

Currant Cookies
SUBMITTED BY: Staplemom (www.allrecipes.com)

“Tasty sweet currant cookies that are cooked on a griddle.”

Original recipe yield:
3 dozen

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 45 Min

INGREDIENTS
4 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking powder
3/4 teaspoon ground nutmeg
1 cup shortening
1/4 cup milk
3 eggs, beaten
1 cup dried currants
DIRECTIONS
In a large bowl, stir together the flour, sugar, baking powder and nutmeg. Cut in shortening using a pastry cutter until the mixture is crumbly. Add enough milk to the eggs to make 1 full cup. Stir into the flour mixture. Mix in currants. Cover and chill in the refrigerator for 1 hour.
Preheat a griddle to medium high heat and lightly oil. On a floured surface, roll out the dough to 1/4 inch thickness and cut into circles using a cookie cutter.
Fry cookies on both sides until golden. Cool on wire racks.

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

Beans Cooked in the Ground (Pioneer Recipe)

Dig a hole about 18” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 – 2 pieces of bacon or other seasoning. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 – 8 hours.

Zambian Peanut Porridge (Serves 4)

In a medium saucepan, bring to a boil 2 ¼ c. water

Combine in a bowl to make a smooth paste:
1 c. water
1 c. cornmeal (preferably white, not yellow)
Add to boiling water, stirring constantly to avoid forming lumps. Simmer 3 minutes.
Add:
½ C peanut butter (preferably chunky) and simmer 3 to 5 minutes.
Add a dab of butter honey or brown sugar and milk for a hot breakfast cereal!

Tomato Fritters
1 can diced tomatoes
1 C cornmeal
½ t salt

Mix dry ingredients into tomatoes and fry brown in a hot pan of grease or oil. Yields about 8 fritters.

Indian Flat Bread (Chapatis) (Makes 10)

Combine:
2 c. whole wheat flour
1 t. oil
Pinch of salt

Gradually add
½ c. (or more) lukewarm water

Knead dough until it is soft. Cover with a clean damp cloth and let rest 1 hour.

Divide dough into 10 pieces. On floured surface, roll each piece into a 4 inch circle. ¼-inch thick. Heat a heavy ungreased frypan. Cook each Chapati until it starts to bubble on the bottom, turn, fry on the other side, and remove. Stack in a tea towel to keep warm.
Variations: use white flour for half the whole wheat flour.

http://www.newfluwiki2.com/showDiary.do;jsessionid=248565E0366E9559E16568C5CDF2B5A0?diaryId=1576

[snipped]

Plum Liqueur

3 lbs. purple plums, halved and pitted (7 cups)
4 c. sugar
1 quart gin

In gallon screw top jar combine plums, sugar, and gin; cover with lid. Invert daily til sugar is dissolved, about four days. Place in cool, dark place at least 2 months. Strain through cheesecloth before serving. Makes 2 quarts.

Plum Liqueur #2

1½ lbs. fresh plums
2 c. vodka
1½ c. sugar syrup
pinch of cinnamon

Halve and pit plums and combine in jar with vodka, sugar syrup, and cinnamon. cover and invert jar daily until sugar is dissolved (about four days). Place in cool, dark place for two, preferrably three, months. Occasionally shake gently. Strain. Ready to serve. Yield: three cups plus.

Plum Cobbler

1 c. sugar
1 stick butter
1 c. flour
1 c. milk
1 large can fruit

Put butter in large baking dish in 350F oven to melt. Mix together flour, sugar, and milk until smooth. When butter has melted, take dish out of oven and add fruit. Pour flour batter directly into center of fruit and butter. Batter will rise as it cooks. Return to oven and continue baking 45 minutes to one hour, till crust is golden and fruit bubbly.

Fruit Sherbet

1 env. unflavored gelatin
½ to ¾ c. sugar
dash salt
½ c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
¼ c. sugar

In large saucepan combine gelatin, ½ to ¾ cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2” pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add ¼ cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1½ quarts.

Easy Plum Pudding

1 (16 oz.) can whole, unpitted purple plums
1 (14½ oz.) pkg. gingerbread mix
1 c. raisins
½ c. chopped walnuts
2 T. sugar
2 T. cornstarch
1 T. lemon juice

Generously grease a six-cup fluted tube pan. Set aside. Drain plums; reserve syrup. Remove pits; chop plums. Prepare gingerbread mix according to package directions. Stir in plums, raisins, and walnuts. Spoon into prepared pan. Bake in a 375 degree oven for one hour or until done. Cool in pan for 10 minutes. Remove from pan by inverting onto a wire rack. Cool slightly. Meanwhile, add water, if necessary, to reserved plum syrup to make one cup. In a small saucepan, stir together sugar and cornstarch. Stir in the one cup liquid. Cook and stir until thickened and bubbly. Cook and stir two minutes more. Stir in lemon juice. Place warm cake on a serving plate. Pour warm mixture atop.

FLUFFY HARD SAUCE: In a mixer bowl beat half cup butter on medium speed for 30 seconds. Add two cups sifted powdered sugar; beat until mixture is fluffy. Beat in one egg yolk and one teaspoon vanilla. Fold one stiffly beaten egg white into mixture. Chill thoroughly.

Dried Candied Plums/Prunes

Wash fruit and cut into thin strips. Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender. Drain. Place on drying tray. Dry until pliable. Cool and store in air tight container.

Prune - Orange Filling

2 c. chopped prunes
½ c. sugar
½ c. water
1 t. grated orange peel
½ c. orange juice
2 T. lemon juice

In a medium saucepan, combine prunes, water, orange juice and sugar. Cook over low heat until thickened, 30 - 35 minutes, stirring frequently. When thickened, add orange peel and lemon juice. Cool. Makes two cups filling.

Prune Butter

1 pound pitted dried prunes
3 c. water
½ c. vinegar (white or cider)
¾ c. honey
¼ t. nutmeg
½ t. allspice
¼ t. ground cloves

Rinse prunes. Cover with water, bring to a boil in a stainless steel or enamel pot, and then reduce heat and simmer until tender, about 15 minutes. Cool slightly. Drain prunes and reserve liquid for another use, or as a juice. Put the prunes through a sieve or blender to puree. Add vinegar and hone. Add spices. Cook over low heat for 15 minutes. Pour into prepared jars; leaving ½” headspace. Seal and process for 10 minutes in boiling-water bath. Yield: four half-pints.

Plum Orange Jam

5 c. pitted, finely chopped plums
1 T. grated orange rind
1 pkg. sure-jell
5½ c. sugar
¼ c. orange-flavored liqueur

Combine plums, orange rind and sure-jell in a large sauce pot. Bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in orange-flavored liqueur. Skim foam if necessary. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.

Plum Jelly

5½ c. prepared juice
1 pkg. sure-jell
7½ c. sugar

Combine juice and sure-jell in a large saucepot. Bring to a rolling boil. Add sugar. Return to a rolling boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hotjars, leaving quarter inch head space. Adjust caps. Process five minutes in boiling water bath. Yield: about 10 half-pints.

Plum Preserves

5 c. pitted, tart plums
4 c. sugar
1 c. water

Combine all ingredients in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 half-pints.

Plum Jam

6 c. plums pitted and chopped
¾ c. water
1 T. lemon juice
1 pkg. sure-jell
7 c. sugar

Combine plums, water, lemon juice and sure-jell in a large sauce pot. Bring to a rolling boil over high heat, stirring frequently. Add sugar; return to a rolling boil. Boil hard for 1 minute, stirring constantly. Pout hot into hot jars, leaivng quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half-pints.

Plum Conserve

2½ qts. chopped, pitted plums
1¾ c. chopped orange pulp
2 c. raisins
¾ c. thinly sliced orange peel
6 c. sugar
2 c. chopped pecans

Combine plums, raisins, orange pulp, orange peel and sugar in a large sauce pot. Bring slowly to a boil, stirring unti sugar dissolves. Cook rapidly almost to jellying point, about 15 to 20 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last five minutes of cooking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 pints.

Plum Delicious

This tangy puree is very versatile. Use it as a filling for a pie, as a preserve, or freeze it for rich fruit popsickles.

5 lbs. plums
¼ t. ground cinnamon
¼ c. & 1 T. honey
1 stick of cinnamon
1 apple, chopped
1½ T. maple syrup
5 T. currants
1 T. cornstarch
½ T. lemon juice
½ t. lime juice

Put a few plums into a wire basket. Dip plums in boiling water about 30 seconds until skins split. Rub off skins and squeeze out pits. Pu plums into a large enamel pot on low heat. Finish preparing the remaining plums. Add ¼ cup honey and apple. Simmer 15 minutes. Drain off excess juice and save for a drink or part of a compote. Add currants, lemon juice, lime juice, cinnamon, cinnamon stick, and remaining 1 T. honey. Simmer 10 minutes. Test, If you like it tart, add more lemon and lime juice. Balance with cinnamon. Simmer again. Test. Add more maple syrup if you want it sweeter. Prepare as you normally would do for preserves OR for mix 2 T. cornstarch into ½ cup plum juice. Pour half of cornstarch mix into plums. Stir until back to original color. When nice and thick, pour of the mixture into 9” pie shell, cook in refrigerator, and top with ice cream OR freeze for popsickles.

http://groups.yahoo.com/group/NopalCactusPowder/summary

[Found this group, only has one member, but it goes to show that you can make a powder of any vegetable....LOL

I do not have an opinion on the chance of it working as advertised.....

granny]

Message from Group Moderator

Nopal Recipes: Nopal is versitile product that can be used in so many different ways. If you like to cook, you’ll find nopal being very useful. Dried Opuntia cactus stems that are organically grown and dehydrated through natural sun exposure. A nutritional supplement, formulated using the dehydrated powder of a Mexican cactus plant, offers a wide variety of health benefits. The Nopal cactus has been used as a food and medicine since the Aztec period (900-1521 AD) and is still used today in many dishes. Users suffering from dietetic disorders may also benefit as the insoluble fiber content increases the bulk of faecal matter, promoting regular bowel movements. The fibers also decrease the rate of transit time through the gastro-intestinal tract, preventing the accumulation of waste material and reducing the risk of bowel conditions such as constipation, diverticulitis and hemorrhoids, claims the company. Nopal is a rich source of insoluble and soluble fiber, including lignin, cellulose, hemicellulose, pectin, mucilages and gums. It also contains vitamins A, B1, B2, B3 and C, the minerals potassium, calcium, magnesium and iron, plus 15 amino acids. It is regarded as an effective treatment for obesity, as it absorbs water to produce a satisfied feeling of fullness. The soluble fibers particularly mucilages and pectin are also claimed to help lower cholesterol and triglyceride levels by binding with bile acids that emulsify fats in the gut. Recent studies in rats and humans have also reportedly indicated that Nopal may help people suffering from type 2 (non-insulin-dependent) diabetes, although no definite results have so far been proven. Aztec manages the entire production process from seed to finished product, offering 400mg Nopal capsules in 100-capsule tubs, supplied either with customers own branding or under the Aztec brand. Nopal Cactus Powder / http://nopalcanada.com/

Just Chickene Recipes - 8218 chicken recipes for you to browse.
Extensive collection of unique chicken recipes. Each recipe has an ingredient listing, preparation instructions and a printer-friendly version.
www.justchickenrecipes.com/ - Cached - Similar

Check out the instructions and comments, with this Chili recipe:

http://www.spidercanyon.com/commerce/recipes1a.html

Food and recipes:

http://www.foodnetwork.com/

http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=dehydrated+soup+recipes&revid=112412377&ei=e2h5SsSbIpCEtgeCt9mWCQ&sa=X&oi=revisions_inline&resnum=0&ct=broad-revision&cd=8

Not checked, looks good:

http://everydayfoodstorage.net/category/long-term-food-storage/dehydrated-fruits-vegetables/dehydrated-apple-slices

http://74.125.47.132/search?q=cache:SN1J2h0rlW8J:www.uoguelph.ca/~antoon/recipes/bm-bread/broden.htm+bread+recipe+dried+yeast&cd=29&hl=en&ct=clnk&gl=us&client=firefox-a

This is Google’s cache of http://www.uoguelph.ca/~antoon/recipes/bm-bread/broden.htm. It is a snapshot of the page as it appeared on May 12, 2009 13:48:18 GMT. The current page could have changed in the meantime. Learn more

Text-only version
These search terms are highlighted: bread recipe dried yeast

Bread Recipe
of the
Month!

#
Sept. 1996 - Potato Bread

1 lb. Loaf 1-1/2 lb. Loaf
Milk 1/2 cup 3/4 cup
Water 1/3 cup 1/2 cup
Vegetable Oil 1 tbs. 2 tbs.
Bread Flour 2-3/4 cups 3 cups
Instant Potato Flakes 1/3 cup 1/2 cup
Sugar 2 tsp. 1 tbs.
Salt 1 tsp. 1-1/2 tsp.
Ground White Pepper (opt.) 1/8 tsp. 1/4 tsp.
Active Dry Yeast 1-3/4 tsp. 2 tsp.

Select desired setting: press start.

This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute.

#
August 1996 - Grape-Raison Bread

This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs.

Grape Juice 1 cup
Butter 1-1/2 tbs.
Sugar 2-1/2 tbs.
Salt 3/4 tsp.
Whole Wheat Flour 3/4 cup
Bread Flour 2-1/4 cups
Yeast 2-1/4 (one pkg)
or 1-1/2 tsp. bread machine yeast

Note: Use basic setting.

# Variation on Grape-Raison Bread:

This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf.

Grape Juice 1/2 cup
Grape Pulp 1/2 cup
Egg 1
Butter 1-1/2 tbs.
Baking Soda 1/3 tsp.
Sugar 2 tbs.
Salt 1/2 tsp.
Bread Flour 2-1/2 cups
Yeast 2-1/4 (one pkg)
or 1-1/2 tsp. bread machine yeast

Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments.

#
July 1996 - Squaw Bread

Small Medium Large
Water 2/3 cup 1-1/8 cups 1-1/3 cups
Vegetable Oil 1-1/3 tbs. 2 tbs. 2-2/3 tbs.
Brown/Maple Sugar 1 tbs. 1-1/2 tbs. 2 tbs.
Raisins 1 tbs. 1-1/2 tbs. 2 tbs.
Salt 1/2 to 2/3 tsp. 2/3 to 1 tsp. 1 to 1-1/2 tsp.
Rye Flour 1/2 cup 3/4 cup 1 cup
Whole Wheat Flour 1/2 cup 3/4 cup 1 cup
Bread Flour 1 cup 1-1/2 cups 2 cups
Yeast 1-1/2 tsp. 2 tsp. 2-1/2 tsp.

Small Medium Large
Flour Equivalents: 2 cups 3 cups 4 cups

Cycle: white, sweet.
Timer Setting: light to medium,

#
June 1996 - APPLE PIE BREAD
Our Thanks to James Patelli for sending in this month’s recipe.

1 lb. Loaf 1-1/2 lb. Loaf
Milk 5/8 cup 1-1/8 cup
Vegetable Oil 2 tbs. 3 tbs.
Sugar 1-1/2 tbs. 2-1/2 tbs.
Cinnamon 1/2 tsp. 3/4 tsp.
Salt 1 tsp. 1-1/2 tsp.
Bread Flour 2 cups 3 cups
Yeast 1 tsp. 1-1/2 tsp.
Apple (peeled & diced) 1/2 med. 1 large

Note: Add the apples at the beginning of the 2nd kneading cycle. Apples add moisture to the dough, so a little flour may have to be added to adjust the consistency.
Select: Sweet or Basic Medium cycle.

This bread tastes best when served warm. If any is left over and gets cold, try toasting it.

#
May 1996 - English Muffin Bread (Makes one 1-l/2 pound loaf)

This bread is similar to English muffins. Sprinkle a little cornmeal on the dough after the second rising. Cool, slice and toast for a real treat in the morning.

* 1 cup plus 2 tablespoons water
* 1 tablespoon honey
* 2-1/2 cups bread flour
* l/2 cup whole wheat flour
* 3 tablespoons powdered milk
* 1-1/2 teaspoons salt
* 1/4 teaspoon baking soda
* 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast

Note:Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Select Basic Wheat cycle, Light setting (or the equivalent setting for your machine). Push Start.

#
April 1996 - Apple Oatmeal Bread

Try this hearty bread toasted for breakfast.

Small Medium Large
Applesauce 2/3 cup 1 cup 1-1/3 cups
Vegetable Oil 1 tbs. 1-1/2 tbs. 2 tbs.
Honey 1 tbs. 1-1/2 tbs. 2 tbs.
Salt 1/3 tsp. 1/2 tsp. 2/3 tsp.
Cinnamon 1/4 tsp. 1/3 tsp. 1/2 tsp.
Oats 1 cup 1-1/2 cups 2 cups
Bread Flour 1 cup 1-1/2 cups 2 cups
Yeast 1 tsp. 1-1/2 tsp. 2 tsp.

Raisin Bread Cycle, At beep or after kneading add:

Small Medium Large
Diced Dried Apples 1/4 cup 1/3 cup 1/2 cup

#
March 1996 - Honey and Oats Bread (Makes 1-1/2 lb. loaf)

This recipe was sent to us by, James Patelli (jpatelli@digital.net).
James wrote: This is one of my favorite, with a great aroma, but more important a great taste.

* 1 cup milk
* 1 large egg
* 3 tablespoons honey
* 2 tablespoons sweet butter
* 1 cup rolled oats
* 2-3/4 cups bread flour
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons active dry yeast or(1 package yeast)

Note#1: Select LIGHT CRUST:,LIGHT BAKE
Note#2: all ingredients at room temp., and milk at 75-85 °F.

#
Feb. 1996 - Buttermilk Cheese Bread (Makes 1-1/2 lb. loaf)

This is a delicious and moist bread. The acid in the buttermilk also retards the growth of mold, so it keeps well.

* 1-1/8 cups buttermilk
o or 4 tablespoons buttermilk powder
o plus 1-1/8 cups wate
* 1 teaspoon salt
* 2 tablespoons sugar
* 3/4 cups grated extra sharp chedder cheese
* 3 cups bread flour
* 1 package yeast, or 1-1/2 teaspoons bread machine yeast

Note #1: Place all ingredients in bread machine in order listed above.

#
Jan. 1996 - Mixed Fruit Bread (Makes 1-1/2 lb. loaf)

Do not use timer with this recipe.

* 1-1/3 cups water
* 2 tablespoons butter or margarine, softened
* 3-1/2 cups bread flour
* 3 tablespoons sugar
* 2 tablespoons dry milk
* 2 teaspoons salt
* 2 packages active dry yeast or 2-1/2 tsp bread machine yeast
* 1-1/4 cups mixed dried fruit
* 1/2 cup chopped nuts

Note #1: Add the fruit and nuts 15 minutes after you press the START button.
Note #2: Moisture in dried fruit varies, so 10 to 15 minutes after adding the fruit, check mixture.
If too dry, add 1 or 2 tablespoons water. If too wet, add additional flour.

We suggest if you’re new to the rewarding world of bread making that you consider utilizing the no knead method, which involves virtually no “hard labor,” yet yields superior results. After you get started, you may want to expand your repertoire by creating a traditional European style whole grain sourdough or other more challenging breads.

We offer recipes, baking classes on video, premium ingredients and much more for those wishing to create bread that a connoisseur of fine baking would find superior in every way.

Video instruction is one of the most useful teaching tools we can offer. To get instant notification of our newest video, please take a moment to fill out our short “Video Notification” form located near the top right column of this page. The videos are free, the benefits are great.

[a snippet]

http://www.breadtopia.com/

Sourdough Rye:

http://www.eurekamills.co.za/recipes.php

http://breadmakingblog.breadexperience.com/2009/02/making-buttermilk-dry-yeast.html

Bread Making with The Bread Experience

Saturday, February 28, 2009
Making Buttermilk Dry Yeast
During the month of March, we’ll be focusing on breads made with soda and buttermilk in the bread baking blog. Over the next few weeks, we’ll be making Irish Soda Bread and Brown Bread, biscuits, scones and maybe even some Boston Steamed Brown Bread since it’s made with soda and buttermilk.

Today, we’re making buttermilk dry yeast. I wanted to try this biscuit recipe that uses the buttermilk dry yeast in addition to baking soda. However, before we can use the buttermilk dry yeast in the biscuits, we have to make it. That is our focus for today and the next few days.

The yeast cakes take a couple of days to make and dry. We started the process Friday night and the yeast cakes are still drying as of Saturday night. We’ll make the biscuits as soon as the yeast cakes are completely dry. This recipe makes a bunch of yeast cakes so we’ll have some left over for the next time we want to make a starter for those delicious Alaskan Sourdough Pancakes or biscuits.

I’ve made a bunch of different starters, but this one is definitely different — it is made with cornmeal. The mixture of the cornmeal and buttermilk smells wonderful and then when you add a little yeast to get the process going, “Wow!” I must say, every time I smell it, it’s very intoxicating. I can just imagine what it will taste like in the biscuits. Mmmmm...can’t wait!

The recipe for the Buttermilk Dry Yeast is from Sourdough Breads and Coffee Cakes by Ada Lou Roberts.

Note: These dry yeast cakes can be used instead of packaged yeast in the Alaskan Sourdough Starter we made a couple of weeks ago for the Alaskan Sourdough Pancakes.

Soda Bread recipes and bread-making resources:

* Irish Breads
* Biscuits
* Scones
* Bread Cookbooks
* Bread Making
* Baking Supplies
* Bread Flour
* Bread Mixes

Buttermilk Dry Yeast Recipe

Ingredients:

2 cups buttermilk
3 cups cornmeal, white or yellow
(I’m using stone ground white cornmeal from a mill in Georgia)
1/2 teaspoon salt
1 package dry yeast
1/4 cup warm water
Sterilized cornmeal
White flour

Directions:

Scald the 2 cups of buttermilk with the 3 cups of cornmeal over low fire, stirring constantly until it makes a smooth mush.

Add the salt and stir well.

When the mush has cooled to just warm add the dry yeast dissolved in the 1/4 cup warm water.

Let stand in a warm place.

When it rises, stir it down and let rise again three times.

Add enough sterilized corn meal and white flour in equal amounts to make a very stiff dough.

Use a rounding tablespoon to make each cake.

Dip them in cornmeal.

Lay on trays on absorbent paper and dry as quickly as possible at room temperature, turning oven and changing papers as needed.

Do not place in the oven or hot sun. (I placed mine in the oven because it’s very rainy and moist here right now. However, the oven is turned off)

Editor’s Note: As of Sunday, March 1st, the cakes are still drying. It’s very rainy and damp here so drying them at room temperature is taking a long time.

As soon as they are dry, I’ll finish the rest of this blog....stay tuned.

Monday, March 2, 2009 update: The yeast cakes are finally dry.

Now that they are dry, we’ll seal each cake in transparent wrapping with tape and store in a moisture proof container in refrigerator.

Note: One cake is equal to one package of dry yeast for making starters and for overnight sponges.

Thanks for visiting The Bread Experience Bread-Baking Blog.

We hope you enjoyed learning how to make this bread. Join us next time when we make Buttermilk Yeast Biscuits using a starter made with the dry yeast cake.

Happy Baking!

—Cathy

Bread recipes and bread-making resources:

Has good photos.

[LOL, I took time to read one of the Greenie newsletters, several interesting items .....
granny]

SLOW MONEY

Principles

In order to preserve and restore local food systems and local economies; in order to reconnect food producers and consumers and reconnect investors to that in which they are investing and to the places in which they live; in order to promote the transition from an economy based on extraction and consumption to an economy based on preservation and restoration; we do hereby affirm the following Principles.

I. We must bring money back down to earth.

II. We must bring our money home. We must put money back into local economies and carbon back into the soil.

III. We must invest as if food, farms and fertility mattered.

IV. We must invest as if carrying capacity, diversity and non-violence mattered; as if aquifers mattered; as if childhood nutrition and food deserts and obesity side-by-side with hunger all mattered.

V. There is such a thing as money that is too fast, companies that are too big, finance that is too complex. Therefore, we must slow our money down — not all of it, of course, but enough to matter.

VI. Organic seed companies, organic farmers, manufacturers of organic agricultural inputs, slow food restauranteurs, niche organic brands, local food processors, producer and consumer coops, neighborhood retailers, CSAs, farmers markets, urban gardens, edible schoolyards — without them, there can be no durable economic health or quality of life, no durable food safety or food security.

VII. We must build the nurture capital industry.

VIII. We must give investors and philanthropists the tools they need to facilitate dramatic increases in support for small food enterprises — Slow Munis, new philanthropic charters that steer foundation assets in support of mission, funds dedicated to CSAs and organic farmland, and collaborative structures for local investors.

IX. There is something beautiful about a diversified organic farm. There is something beautiful about a CSA. There is something beautiful about Terra Madre. There is nothing beautiful about bovine growth hormone or Red Dye #4 or high fructose corn syrup. We must invest as if beauty mattered.

X. We must dare to imagine that after the Age of Industrial Finance and Industrial Agriculture comes the Age of Earthworm Economics. Let us recognize the words of one of its first proponents, who said: “I just happen to think that in life we need to be a little like the farmer who puts back into the soil what he takes out.” (Paul Newman)

XI. We must ask:

—What would the world be like if we invested 50% of our assets within 50 miles of where we live?

—What if there were a new generation of companies that gave away 50% of their profits?

—What if there were 50% more organic matter in our soil 50 years from now?

XII. We need slow money. . .quickly.

http://www.slowmoneyalliance.org/principles.html

INAUGURAL NATIONAL GATHERING

FROM THE GROUND UP

September 10-11, 2009

Santa Fe Railyard

Slow Money. It’s a new economic vision. It’s an emerging network of investors, donors, farmers, and activists committed to building local food economies. It’s about the soil of the economy. It’s the beginning of the “nurture capital” industry.

Come to Sante Fe. Meet thought leaders and change agents from around the country. Let’s build new capital markets that support preservation and restoration. Let’s fix America’s economy... from the ground up.

Click here to see the preliminary program.

continues.

http://www.slowmoneyalliance.org/national-gathering.html

http://www.google.com/search?q=www.slowmoneyalliance.org%2Fnational-gathering.html&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

permaculture forums
organic homesteading - natural living

http://www.permies.com/permaculture-forums/2009_0

[Lots of new subjects in these forum newsletters...granny]

Results 1 - 10 of about 605,000 for Earthworm Economics.

http://www.google.com/search?q=Earthworm+Economics&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

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