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

Hot and Sweet Pickles

1 gallon whole dill pickles
5 lb. granulated sugar (don’t know if your Whey Low would work here or not)
1 bottle Tabasco sauce (gear the size bottle to the level of heat you want —
I use the jumbo bottle but they’re really, really hot)

Drain the pickle juice (I save it for reuse) and cut pickles into spears or
chunks. Put them back into the empty gallon jar. Dump the sugar on top then
the Tabasco sauce. If you like, you can also put in the number of peeled
garlic cloves you want (I’ve done them with and without). Put the lid back on
the jar and close tightly. Place the jar on its side on the counter (I usually
put a folded towel under it) and turn several times a day. After about 4 days,
when the sugar is all dissolved and the Tabasco is well mixed in, they’re done.

I’ve done this recipe using the tiny dill gherkins but the results aren’t as
dependable. Some of the little ones seem to toughen up during the process.

Submitted by: Donna

Hot and Sweet Pickles

I’ve done this recipe using the tiny dill gherkins but the results aren’t as
dependable. Some of the little ones seem to toughen up during the process.

Submitted by: Donna

Persian Sugar Pickled Garlic

4 heads garlic
2 cup red wine vinegar
2 cup water
1 cup sugar
6 whole cloves
2 Tbsp black peppercorns

Separate garlic cloves, but do not peel. Place all ingredients in a
large heavy bottom saucepan. Bring to a boil; cook for 10 minutes,
stirring from time to time. Reduce heat to moderate and cook 5 minutes.
Cool to room temperature.

Transfer to a large glass or ceramic jar large enough to hold garlic and
the liquid. Tightly seal. Refrigerate at least 1 month before serving.
The garlic improves with age. Will last indefinitely.

Submitted by: Darlene

Pickled Japanese or Thai Eggplants

3 lb Japanese eggplants (small eggplants)
1 head of garlic clove (about 7 big cloves)
3 hot green peppers, or 1 red & 2 green
2 tsp salt
1/4 cup vinegar

1 tsp sugar
2 Tbsp oil
1 small beet root - cut in 4 slices.

Note *** Water.....+ 1 level tsp salt

Wash the eggplants and pull off its head. Fill In a big saucepan water,
bring to a boil. Add the eggplants and boil 1 to 2 minutes, or till the color
of eggplants turn brownish. Do not over cook, they should stay semi firm.
Let cool completely in a sieve.

Peel garlic, cut the pepper into thin circles and put it in the food processor.
Work the pulse till you get very very tiny pieces. Transfer to a small bowl
and add the salt. Mix well.

With a sharp knife cut to the length and make a pocket in each eggplant.
With a small teaspoon fill each eggplant with some of the mixer. Put in a
glass container and pile the eggplants on top of each other. On top of all
put the beet roots. (The beet roots give beautiful color to the eggplants).

If you have some left over mixture add it to the water. Mix the sugar &
salt with the vinegar add to the container with the eggplants.

Fill the container with water till it covers all the eggplants. Cover
air tight and put it out side in a warm place.

After one day taste it. Again... be careful with the salt before you
decide to add more salt. It will be ready in about 3 to 4 days.

After 2 days open the container to let the bubbles out and see if the water
are sour. Cover again with plastic wrap.

Keep airtight in the refrigerator when it is ready. This can keep in the
refrigerator for month.

Submitted by: Darlene

Pickled Ramps or Leeks

1 lb ramps, washed and outer layer peeled off, cut into 1 inch sections
1 cup white wine vinegar
1 cup water
1/3 cup sugar
1/4 cup salt
1 Tbsp peppercorn
2 bay leaves
1 tsp red chili flake
1 tsp whole coriander seed
1 tsp anise seed

Trim root end off of the raps and reserve in a large stainless steel or ceramic
bowl.

Combine all other ingredients in a non-reactive saucepan over medium high heat.
Once a boil is reached pour over ramps. Let stand a few minuets before cooling
over ice.

Store in an airtight container.

Submitted by: Darlene

Turkish Sweet Pickled Garlic

2 1/4 lb garlic
2 Tbsp coriander seeds
1 Tbsp white peppercorns
2 cups white wine vinegar or apple vinegar
1 quart water
2 Tbsp honey
2 Tbsp currants

Separate the garlic cloves and remove any excess papery skin.

Place in a large, non reactive saucepan with the remaining ingredients
except for the currants and bring to the boil. Lower the heat slightly
and simmer for 10 - 15 minutes, until the garlic is tender. Remove from
the heat and stir in the currants.

Divide the ingredients between two sterilized 1-pint jars, then seal and
turn them upside down a few times to distribute the ingredients evenly.
Leave in a cool, dry place for a month before using. The garlic will keep
in the refrigerator for up to a month after
opening.

Makes 4 cups (32 two-tablespoon servings).

This recipe was inspired by an eighteenth-century Ottoman recipe. The
strength of the garlic softens in the pickling liquor, and the cloves make
a wonderful accompaniment to cold cuts or salads.

Makes: 4 cups

Per Serving (excluding unknown items): 52 Calories; trace Fat (2.5%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium.

Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates.

Submitted by: Darlene

Stuffed Cherry Peppers

12 to 16 cherry peppers(hot or mild or anything in between)
2 cups white distilled vinegar (5% acidity)
1 cup water
1 3/4 cups fresh breadcrumbs
1 - 2 tablespoons olive oil
1 1/2 Tbsp minced garlic
1 1/2 Tbsp minced flat leafed parsley
Salt and freshly ground black pepper to taste
1 to 2 Tbsp olive oil per jar

Getting ready to core: Try to get peppers that are uniform in size. If
you are preparing hot cherry peppers (versus mild) you may want to use
rubber gloves. Cut around the stem of the cherry pepper and core (I use
a grapefruit spoon to scrape out the veins and seeds). Rinse.

In a medium sized pot bring the vinegar and water to a boil. Drop in the
peppers and boil gently for about 5 minutes. Don’t let the peppers get
too soft. They should be pliable but firm. See the tong test, below.

If you can squeeze the peppers gently with your tongs without any
cracking or squashing, they are perfect. Drain the peppers and reserve
the vinegar.

Combine the breadcrumbs, 1 to 2 tablespoons of olive oil (the
breadcrumbs need to be damp, not wet), the garlic, parsley, salt and
pepper to taste.

When the peppers are cool enough to handle, stuff with the breadcrumb
mixture. I use a teaspoon to fill the pepper, then with my thumb, pack
in the breadcrumbs. The more packed the breadcrumbs, the better. But be
careful not to tear the peppers.

Have ready 3 sterilized half-pint jars (to sterilize, boil the jars for
10 minutes at sea level, with an additional 1 minute for every 1000 feet
above sea level). If you are just making these peppers for yourself,
consider putting them up in a pint jar, as they will use less oil and
take less space in the fridge! Pack the peppers into the jars with the
breadcrumbs facing the glass.

This holds the breadcrumbs in place. I usually fit four peppers in the
bottom of a wide mouthed half pint jar, and sometimes one on top, and
ten or so in a pint, depending on the size of the peppers. If you decide
to do a pint jar, pack the peppers in layers, again, with the
breadcrumbs pressed against the sides of the jar.

Carefully pour vinegar into the jars about two-thirds the way up the jar
and top with olive oil. The peppers must be covered in oil. Age in the
refrigerator for about 2 weeks before eating.

Makes 3 half pints

NOTE: Some of the breadcrumbs may come loose and float in the vinegar
solution: it’s okay. Just pack your peppers tighter next year. The oil
will probably become thick and white at refrigerator temperatures, it’s
okay. To use the peppers, scoop them out of the oil. Don’t let the jar
of peppers come to room temperature or be exposed to air as new spoilers
could get introduced. Best to scoop out the peppers you need, place them
in a bowl for service, and promptly re-cover the remaining peppers with
oil and refrigerate. It is important that they stay under the oil: oil
functions as a prophylactic between your food and any spoilers that may
be floating around in your fridge. If, after you finish the peppers, you
have the pepper-flavored marinade liquid left over - don’t throw it
away! It is a fabulous instant marinade for a brisket or other meat and
even veggie.

Submitted by: Darlene

Rosemary & Sage Quick Pickles

“These quick-pickled vegetables are great summer treats on leafy salads
or sandwiches.” The winning, flavorful combination of rosemary and sage
imbues a subtle taste to these unique pickles. Also works great with
green or yellow zucchini.

1 small red or white onion, thinly sliced OR 1 1/4 cup chives, chopped
2 cups cucumber, sliced
2 to 4 sprigs rosemary
4 to 8 sage leaves
1/3 cup cider vinegar
1 tablespoon kosher salt
1 cup cold water

Slice cucumber into 1/4 inch rounds. Tightly pack sliced cucumber and herbs
in a 16 ounce clean glass jar until about 3/4 full.

Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir
until salt dissolves. Remove from heat.

Add cold water to this mixture and let cool. Pour cooled liquid in jar to
cover cucumbers and herbs. Add more cold water if necessary. Leave room
at the top. Refrigerate for about an hour until chilled.

Makes 2 cups

Submitted by: Jennifer

Refrigerator Pickled Cherry Tomatoes

1 quart water
2 Tbsp coarse sea salt or kosher salt
1 lb FIRM (almost under ripe) cherry tomatoes (round and plum varieties of all
colors can be used)
2 cups cider vinegar
1/4 cup granulated sugar or more (to taste)
2 sprigs fresh summer savory or tarragon (or fresh herb of your choosing)
12 black peppercorns

In a large bowl, combine the water and salt, and stir to dissolve the salt.
Prick the bottom of each tomato once with a clean needle. Place the tomatoes in
the salt brine, cover and marinate for 24 hours at room temperature.

In a large saucepan, combine the vinegar and sugar. Stir to dissolve the sugar.
Bring just to a boil over high heat. Remove from the heat and cool thoroughly.

Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.

Carefully place the tomatoes in a 1 quart canning jar. Arrange the herbs and
peppercorns around the edges of the jar. Pour the vinegar sugar mixture over the
tomatoes. Secure the jar tightly. Let sit in the refrigerator for 3 weeks before
tasting.

Serve as a pickle, or as an appetizer, with toothpicks to spear.

Makes 1 quart

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Other%20forms%20of%20Preservation/Fruit%20Based%20Pickles%20and%20Preserves/

Traditional Preserved Limes

These limes can be used as a condiment or as part of a relish tray,
salad or rice dish.

20 limes, divided
1/2 cup pickling salt, divided
4 jalapeno peppers, stemmed and sliced lengthwise into eighths (optional)
6 cloves garlic (optional)

Prepare jar, cap and band.

Wash 9 of the limes in warm water, scrubbing well to remove any dirt and
wax, and dry well. Cut a thin 1/8” slice off the stem end. From stem end
cut each lime into quarters, without cutting through the bottom end and
leaving it intact. Juice the remaining 11 limes to measure 1 1/2 cups juice.

Sprinkle 1 Tbsp pickling salt over the bottom of the quart jar. Working
over a bowl, pack 1 heaping tsp salt into each lime before placing in
the jar, stem end up. When 3 limes have been salted and packed, sprinkle
1 heaping Tbsp of salt over the top. Slip about 8 jalapeno slices, if
using, against sides of jar and add 2 cloves of garlic, if using. Repeat
twice with remaining limes, salt, jalapenos and garlic. Cover with
remaining salt.

Fill jars with lime juice to within 1/2” of tops. Check for air bubbles
and adjust headspace if needed. Place lid and band on to finger tip
tight. Place jar in a dark, cool cupboard for 2 weeks, shaking every day
to distribute salt. After 2 weeks, the limes are ready to use. Remove
pulp and membrane, using only the peel. Rinse under water to remove
excess salt and dry with paper towel. Store the preserved limes in the
refrigerator.

Variation: If you prefer, you can cut the limes into quarters. Combine
in a large bowl with the salt. Toss to mix. Half fill the jar, add
jalapeno slices and garlic, then continue until jar is filled, pushing
the limes well down to squeeze in as many as possible.

NOTE: Packed in an air tight container and stored in the refrigerator
for up to 6 months.

Submitted by: Darlene

Preserved Lemons

Editor’s note: The recipe and introductory text below are excerpted from
Paula Wolfert’s book Couscous and Other Good Food From Morocco. Wolfert also
shared some helpful cooking tips exclusively with Epicurious, which we’ve
added at the bottom of the page.

Preserved lemons, sold loose in the soaks, are one of the indispensable
ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines,
recipes for chicken with lemons and olives, and salads. Their unique pickled
taste and special silken texture cannot be duplicated with fresh lemon or
lime juice, despite what some food writers have said. In Morocco they are
made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I
have had excellent luck with American lemons from Florida and California.

Moroccan Jews have a slightly different procedure for pickling, which involves
the use of olive oil, but this recipe, which includes optional herbs (in the
manner of Safi), will produce a true Moroccan preserved-lemon taste.

The important thing in preserving lemons is to be certain they are completely
covered with salted lemon juice. With my recipe you can use the lemon juice
over and over again. (As a matter of fact, I keep a jar of used pickling juice
in the kitchen, and when I make Bloody Marys or salad dressings and have half
a lemon left over, I toss it into the jar and let it marinate with the rest.)
Use wooden utensils to remove the lemons as needed.

Sometimes you will see a sort of lacy, white substance clinging to preserved
lemons in their jar; it is perfectly harmless, but should be rinsed off for
aesthetic reasons just before the lemons are used. Preserved lemons are
rinsed, in any case, to rid them of their salty taste. Cook with both pulps
and rinds, if desired.

To make preserved lemons:

Serves 6; makes about 1 1/2 cups.

by Paula Wolfert

Harper & Row, Publishers, Inc.
ingredients
5 lemons
1/4 cup salt, more if desired

Optional Safi mixture:
1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
Freshly squeezed lemon juice, if necessary

EQUIPMENT
Shallow bowl
Sterile 1-pint mason jar
Sharp knife

1. If you wish to soften the peel, soak the lemons in lukewarm water for 3
days, changing the water daily.

2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle
salt on the exposed flesh, then reshape the fruit.

3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons
and push them down, adding more salt, and the optional spices between layers.
Press the lemons down to release their juices and to make room for the
remaining lemons. (If the juice released from the squashed fruit does not
cover them, add freshly squeezed lemon juice — not chemically produced lemon
juice and not water.*) Leave some air space before sealing the jar.

4. Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days. To use, rinse the
lemons, as needed, under running water, removing and discarding the pulp, if
desired — and there is no need to refrigerate after opening. Preserved lemons
will keep up to a year, and the pickling juice can be used two or three times
over the course of a year.

* According to the late Michael Field, the best way to extract the maximum
amount of juice from a lemon is to boil it in water for 2 or 3 minutes and
allow it to cool before squeezing.

Paula Wolfert shares her tips with Epicurious:

• Located on Morocco’s Atlantic coast, south of Casablanca and north of
Essaouira, the city of Safi is known for its seafood specialties.

• To most closely approximate the flavor of Moroccan lemons, Wolfert
recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid,
in season in January and February, has yellow-orange flesh, a smooth rind,
and a sweeter flavor than other lemons.

• To sterilize a mason jar for the lemons, place it upside down in a steamer
and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a
better grip), remove the hot jar and dry it upside down on a paper towel-lined
baking sheet in a warm oven. To sterilize the jar’s top, boil it in water for
5 minutes, then remove with tongs. For more information on home canning, click
here.

• When you’re ready to use a lemon, remove it with clean utensils to avoid
contaminating the inside of the jar with bacteria. This way, the remaining
contents of the jar will not need to be refrigerated.

3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
Freshly squeezed lemon juice, if necessary

EQUIPMENT
Shallow bowl
Sterile 1-pint mason jar
Sharp knife

1. If you wish to soften the peel, soak the lemons in lukewarm water for 3
days, changing the water daily.

2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle
salt on the exposed flesh, then reshape the fruit.

4. Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons,
as needed, under running water, removing and discarding the pulp, if desired —
and there is no need to refrigerate after opening. Preserved lemons will keep
up to a year, and the pickling juice can be used two or three times over the
course of a year.

* According to the late Michael Field, the best way to extract the maximum
amount of juice from a lemon is to boil it in water for 2 or 3 minutes and
allow it to cool before squeezing.

Paula Wolfert shares her tips with Epicurious:

• Located on Morocco’s Atlantic coast, south of Casablanca and north of
Essaouira, the city of Safi is known for its seafood specialties.

Submitted by: JohnH

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Other%20forms%20of%20Preservation/Fruit%20Based%20Pickles%20and%20Preserves/

Fresh Figs in Honey Syrup

Although figs lose their vibrant color, turning greener if bottled,
being macerated in honey syrup with lemon zest e3nhances their flavor.
They are delicious served as a dessert with Greek yogurt or cream, but
also as a starter with cool, salty Feta cheese.

1 cup honey
2 thinly pared strips of washed lemon zest (about 1/2” wide)
juice of 1 lemon (2 Tbsp)
approximately 16 small figs (or 12 large ones)

Prepare jars, lids and bands.

Put the honey, 2 cups of cold water, lemon zest and juice in a saucepan.
Heat gently, stirring until the honey has dissolved. Bring to a boil and
boil for 3 minutes.

Meanwhile, wash and dry the figs. Add to the syrup and boil for 2
minutes. Using a slotted spoon, pack the figs tightly into the prepared
jars without squashing them too much. Lift the zest from the syrup and
discard.

Pour the hot syrup over the figs to cover them completely. Seal and
label with date and store
in refrigerator until used.

These will store in the refrigerator for up to 2 months.

Makes: 1 quart or 2 pints

Submitted by: Darlene

Dry Preserves Kiev Style

This is an old specialty of central Ukraine. It is a candied fruit used
as a confection.

Use firm, tart strawberries - try and have then all the same size, or as
close a possible. Wash and hull berries. Use a pound of sugar for each
pound of strawberries. Put the strawberries and sugar in alternate
layers into a kettle. Cover and let stand overnight.

In morning, heat the strawberries slowly, stirring as little as possible
until the sugar is dissolved. Cook for 10 to 15 minutes or until the
fruit is somewhat transparent. Stir carefully while boiling to avoid
crushing the fruit. Skim. Cover and let the fruit stand in kettle
overnight to absorb the syrup and become plump.

In the morning when the syrup is drained from the strawberries, add a
little more sugar to it, and bring to a boil. Cook the fruit in this
syrup for about 10 minutes. Cover and let stand overnight. Repeat this
procedure for concentrating the syrup with additional sugar and cooking
the fruit in it for a period of time of 5 to 6 days - or until the fruit
is so saturated with sugar that it cannot absorb any more.

When this stage is reached, spread the fruit on a clean wire screen to
drain. The fruit should retain its shape. Dip in confectioner’s sugar
and place on trays to dry. The fruit should be dry on the outside but
soft and moist inside. Press the fruit if no syrup comes out, it is
ready to be stored, dip in confectioners’ sugar again. Arrange in a
suitable container in layers with waxed
paper between them.

Submitted by: Darlene

Italian Preserved Fruits

2 cups water
2 cups sugar
1/4 cup whole yellow mustard seeds, finely ground
1/4 cup mustard powder
1 small apple, peeled, cored and cut into six pieces
1 small pear, peeled, cored and cut into quarters
2 round dried pineapple, cut into quarters
8 dried figs, stemmed and halved
2 firm apricots, pitted and quartered
1 tsp salt

Place water, sugar, mustard seeds and mustard powder in 10 quart
saucepan. Bring to boil over high heat, stirring frequently. Boil for 12
minutes or until liquid is thick and syrupy. Remove from heat.

Cook apple and pear in boiling water to cover for 4 minutes or until
tender. Drain well and add to syrup along with pineapple, figs, apricots
and salt. Mix well and cool to room temperature.

Transfer to container, cover and refrigerate for at least 2 weeks before
serving. Will keep for several months in the refrigerator.

Makes: 2 1/2 cups

Submitted by: Darlene

LEMON IN OIL

6 lemons, cleaned and either sliced or quartered
3 TBSP gray sea salt or mineralized sea salt (such as Redmond)
Olive Oil
1 bay leaf

Place the lemons in a bowl and sprinkle them with the sea salt. Toss and then
refrigerate fro 24 hours. Drain the juice from the lemons, then leave in a
colander for 2 hours, or press the lemon gently to remove as much juice as
possible. Wipe the salt off the lemons and place in a sealable pickling jar.
Cover the lemons with olive oil - press them dwon to make sure they are fully
covered - and add the bay leaf.

These lemons will keep for months as long as they remain covered in oil. Use them
in salads or with meat or fish dishes. The oil can be used in dressings and
marinades.

NOTE: I like to make this recipe using slices rather than quarters, then when I
steam broccoli or cauliflower, I put a layer of lemons on top of the veggies about
halfway through the steaming process. I only steam veggies until they are al
dente, then I turn off the heat and keep them covered and let the remaining steam
do it’s magic!

Submitted by: Deb

Algerian Lemon Slices in Olive Oil

3 to 4 lemons
4 to 6 Tbsp sea salt
1 cup virgin olive oil (approximately)

Wash and dry the lemons thoroughly. Cut them into 1/8” slices and layer
in a stainless steel colander. Sprinkle the lemon slices with plenty of
salt and repeat until you have used all the lemons and salt. Set aside
to drain for 24 hours.

Press the lemon slices carefully to extract most of the juice, then pack
the slices in a pint jar. Completely cover the lemons slices with olive oil.

The lemons slices will keep in the refrigerator for 3 to 6 months.

Makes: 2 cups (32 - 1 Tbsp servings)

Note: This is an Algerian variation of the preserved lemons found
through out North Africa. Use chopped skin and pith in salads and stews,
to season steamed potatoes, or other vegetables. The fragrant olive oil
from these preserve can be added in very small amounts to salad
dressings and marinades.

Per Serving (excluding unknown items): 61 Calories; 7g Fat (95.9%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 705mg Sodium.

Exchanges: 0 Fruit; 1 1/2 Fat.

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Baked%20Goods/

Corn Flakes

A large stainless steal, flat bottom frying pan

1 cup of finely ground or medium fine ground corn meal
1/4 cup of granulated sugar or powder sugar
2 fine small sifters (one for corn meal and one for sugar)
1 spray bottle for water

Place the frying pan in medium heat. Place some corn meal in the sifter
and powder the frying pan with corn meal, as thick or as thin as you
would like your corn flakes.

Next, fill out the spray bottle with water and spray the corn meal in
the pans until it is well moist, but not running.

Do not stir. You never touch it.

Let it cook slowly until the water is halfway evaporated, and
immediately sift sugar to taste on top. If you prefer, you can make it
plain. Let it cook until the water dries out and the flakes begin
releasing from the bottom of the pan. Don’t let it burn. If necessary,
scrape the flakes out with a metal spatula.

The flakes will be large. Store in air tight container.

Submitted by: Darlene

Coconut Granola Bars

These quick to fix bars are wholesome and delicious.

3/4 cup packed brown sugar
2/3 cup peanut butter
1/2 cup corn syrup
1/2 cup butter, melted
2 tsp vanilla extract
3 cups old fashioned oats
1 cup semisweet chocolate chips
1/2 cup flaked coconut
1/2 cup sunflower kernels
1/3 cup wheat germ
2 tsp sesame seeds

In a large bowl, combine brown sugar, peanut butter, corn syrup,
butter and vanilla.

In another bowl combine remaining ingredients then add to the
peanut butter mixture and stir to coat.

Press into two greased 13 x 9 x 2 inch baking pans. Bake at 350
degrees F. for 25 to 30 minutes or until golden brown.

Cool on wire racks. Cut into bars.

Makes: 3 dozen

Submitted by: Darlene

Chickpea Crackers

Put away those soda crackers! The next time you want to serve crackers with your
soup, reach for these instead. Light and crisp, with a hint of sweetness. If
you’ve ever made pie crust, you won’t have any trouble with these; even if
you’re not a pastry expert (or even novice), just remember to use a light hand
and they’ll turn out fine. A complementary addition to bean soups especially,
because of the chickpea flour they contain, crackers like these are also a
perfect base for your homemade hummus.

1 1/2 cups Unbleached All Purpose Flour
1/2 cup chickpea flour
1 Tbsp granulated sugar
1/2 tsp dried red pepper flakes
1/8 tsp cayenne pepper, or to taste
1 tsp garlic powder
1/4 tsp salt
1/3 cup vegetable shortening
6 to 7 Tbsp water
1 tsp salt, for topping

Preheat the oven to 325 degrees F. Combine the flours, sugar, spices and salt in
a food processor or medium mixing bowl. Cut in the shortening with a pastry
blender, two knives or the food processor until the mixture resembles coarse
crumbs.

Mix in the water gradually, until the dough holds together in a ball but isn’t
sticky. Divide the dough in half and roll each piece out separately on a lightly
floured surface to a 12 x 12 inch square, 1/8 inch thick. Yes, it is important
to roll the dough this thinly, so be gentle but firm when you do it. If the
dough seems unusually resistant, just cover it with a towel and give it a 15
minute rest; it should prove more placid once the gluten relaxes.

Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch
squares, and transfer as many as you can at a time (a giant spatula works well
here) to ungreased or parchment-lined baking sheets. Or, transfer each sheet of
dough directly to the baking sheet with your spatula, rolling pin or hands, and
then cut it into squares, separating the squares.

Bake for 10 minutes. Remove the baking sheets from the oven, spray the tops of
the crackers lightly with nonstick cooking spray and sprinkle with salt (or some
dried granulated garlic, which is also good). Return the crackers to the oven
and bake for 5 to 10 minutes more, until nicely golden brown. Transfer to a
cooling rack.

Yield: approximately 120 small crackers.

Nutrition information per serving (10 crackers, 30g): 111 cal, 6g fat, 2g
protein, 12g complex carbohydrates, 1g sugar, 1g dietary fiber, 223g sodium,
35mg potassium, 4RE vitamin A, 1mg iron, 29mg calcium, 22mg phosphorus.

Submitted by: Darlene

Cheddar Mustard Seed Crackers

All Seasons Bistro & Catering - Napa Valley, Ca

2 cups all purpose flour
4 Tbsp cornmeal
2 tsp salt
2 oz cold butter, cut into small pieces
1 cup good white cheddar, such as Vermont, grated
1 cup finely grated Parmesan
2 Tbsp whole mustard seeds
1/2 cup half and half
1/2 tsp. nutmeg, freshly grated if possible
Small dash of cayenne pepper, approximately 1/8 tsp or substitute a
few grinds of black pepper

Briefly blend flour, cornmeal, salt, nutmeg and cayenne together in
food processor, then sprinkle butter over the ingredients.

Blend briefly, then continue pulsing just until combined and mixture
has a sandy pebbly texture. Don’t over mix. Combine cheddar, parmesan,
half and half, nutmeg and mustard seed in bowl, then slowly add this
to the dough, just until nicely combined. Dough should be fairly firm
and easy to form into a ball. Divide the dough and shape into two
neat, even logs.

Wrap tightly in plastic wrap and chill in refrigerator at least three
hours. Turn oven to 350 degrees F. Slice logs into thin rounds and
place on parchment covered baking sheet. Bake for around 10 minutes,
check for even browning and rotate the pan if necessary. Bake for
approximately another 5 minutes.

Let cool completely on baking sheet, then place crackers in airtight
container. If not used within a few days, you may have to “refresh”
them in the oven at moderate temperature for 2 to 3 minutes to ensure
crispness.

Submitted by: Darlene

Buckwheat Pepper Crisps

3/4 cup all purpose flour
1/4 cup buckwheat flour
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 tsp black pepper
1/4 cup unsalted butter, softened
1 large egg, at room temperature for 30 minutes
1 cup whole milk at room temperature
Vegetable oil cooking spray, (or use nonstick baking sheets)

Preheat oven to 350 degrees F.

Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.

Blend butter, egg, and milk in a blender until combined. Add flour mixture and
blend just until smooth.

Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking
sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2 to
4 inch round with back of a spoon.

Bake first batch in middle of oven until golden in spots, 8 to 10 minutes.
Immediately transfer crisps with a thin metal spatula to a rack to cool. Form
more rounds on another sprayed baking sheet while first batch is baking, then
continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between
batches.)

Makes about 5 dozen crackers

NOTE: Crisps keep, layered between sheets of wax paper, in an airtight container
at room temperature 2 weeks.

Submitted by: Darlene

Big River Apricot Granola

1/4 cup canola oil
1/4 cup honey
1/4 cup maple syrup
1 1/2 tsp vanilla
1 Tbsp nutritional yeast
1 cup wheat germ
1/2 cups rolled oats
1 cup rolled rye
1/2 cup unsweetened shredded coconut
1 cup dried cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/3 cup chopped almonds
1/2 cup unsalted sunflower seeds

Heat oil, honey and syrup until thin. Add vanilla, yeast, wheat germ,
oats, wheat and rye, stirring well after each addition. Spread on cookie
sheet and bake at 250 degrees F. for 1 1/2 to 2 hours. Stir periodically.

Cool, then mix in fruits, nuts and seeds. Store in airtight containers
in a cool, dry place until used.

Submitted by: Darlene

Applesauce Granola

Group A

12 cups old fashion oats
1/2 cup sesame seeds
1 cup wheat germ
1 cup shredded coconut
1 cup sunflower seeds
2 Tbsp cinnamon

Group B

1 cup honey
2 cups applesauce
2 tsp vanilla
2 cups safflower oil

Combine the ingredients from Group A and mix well.

In a separate bowl, blend ingredients from Group B.

Mix wet and dry ingredients and stir thoroughly. Spread on cookie sheets and
bake in a preheated 200 degrees F. oven for two hours.

Makes about 3 lb

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Baked%20Goods/

Lemon Fire Crisps

I requested a batch of these made for our get together tonight. Tim made
them this morning while I was at work. Outstanding. I got this recipe from
pepperfool.com. The heat is great along with the nice lemon zing of the
cookie.

2 sticks butter or margarine, room temperature
1/2 cup sugar
1 tablespoon lemon juice
2 tablespoons grated lemon peel
1 egg
2 1/4 cups flour
1 teaspoon cayenne powder
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 400 degrees. Cream the butter and sugar until light and
fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the
dry ingredients together. Beat into the butter mixture. Place the mixture
into a cookie press, and force the dough onto an ungreased cookie sheet.
Bake for 8 minutes or until cookies are lightly browned.

Yield: 6 dozen

Submitted by: Sue

Homemade Old Fashioned Fig Newtons

Dough:

3 cups all purpose flour
1/2 cup sugar
1/2 tsp salt
3/4 tsp baking powder
3/8 tsp baking soda
1/2 tsp cinnamon
3/4 cup unsalted butter at room temperature, cut into pieces
4 eggs, divided (1 egg is for egg wash)

Filling:

2 cups figs, chopped (You can use dried See NOTE)
1 cup orange juice
1 cup apple juice
1/2 tsp ground cinnamon
4 Tbsp sugar
zest of 1 orange

DOUGH: Combine the dry ingredients in a large bowl. Using a pastry blender,
cut in the butter pieces until the dough is sandy looking.

Whisk 3 eggs together and add them to the dough and mix to combine. Form the
dough into a ball, wrap in plastic and refrigerate for 2 hours.

FILLING: (For dried figs read note first) Combine all the filling ingredients
in a saucepan and cook over medium heat until all the liquid is absorbed by
the figs and the mixture is thick. Stir during cooking.

Let the filling cool slightly, then puree in a food processor until smooth.
(You need 2 cups of filling). Keep refrigerated until ready to use.

Preheat the oven to 375 degrees F. and make an egg wash with the remaining
egg and 2 tsp of water.

Divide the dough into 3 equal parts. On a lightly floured surface, roll out
each portion of dough into a rectangle, about 1/8 inch thick. Work with 1
portion of dough at a time. Cut the dough lengthwise into strips, about 3
inches wide. Paint the edge (down the length of each strip) with egg wash.
Spoon the fig filling down the center of the strip and then fold the dough
edges over to enclose the filling making a long tube.

Place the tubes, seam side down, on the greased or parchment paper lined
cookie sheet. Press down lightly to flatten. Repeat with remaining dough and
filling.

Brush the newtons with the egg wash and bake until light golden brown, about
15 minutes. Let cool, then cut with a sharp knife into pieces.

Makes about 30 depending on size you make

NOTE: If you used dried figs you will have to add a little more liquid and let
it sit for a bit to rehydrate a little then add the remaining ingredients and
proceed with recipe instructions.

You could also substitute the figs for 2 cups of fig preserves to make this
easier and faster to make.

Submitted by: Darlene

Hiking Crackers

1 1/2 cups oat flour (grind oats in blender)
1/4 cup ground almonds (or other nut)
1 cup buckwheat (grind in blender)
1 tsp sea salt
1/2 to 1 cup water, as needed
1/4 cup almond butter (or non hydrogenated margarine)

Combine water and almond butter well. Mix all ingredients thoroughly.

Roll out until very thin (1/16”) on a cookie sheet.

Cut into squares and bake at 375 degrees F. for 8 to 12 min or until
golden brown.

Submitted by: Darlene

Grape Nuts

3 cups graham flour
1/2 cup wheat germ
1 cup brown sugar
2 cups buttermilk
1 tsp baking soda
1 pinch salt

Combine all ingredients in large mixing bowl. Beat until smooth. Spread dough
onto 2 large greased baking sheets. Bake 30 minutes in a 250 degrees F oven.

When still warm, break into chunks and whirl briefly in blender, about 1 cup at
a time.

Return to the baking sheet and crisp in a 250 degrees F. oven for 20 minutes.
Store in airtight container.

Submitted by: Darlene

Granola Snack Crackers

2 cups rolled oats
3/4 cup whole wheat flour
1/2 cup slivered almonds
1/4 cup wheat germ
1/4 cup sesame seeds
1 Tbsp honey
1/2 tsp oregano
1 tsp thyme
1/2 tsp onion powder
3 eggs
3/4 cup oil

Preheat the oven to 400 degrees F.

In a large bowl stir together oats, flour, almonds, wheat germ, sesame
seeds, honey, oregano, thyme and onion powder.

With a fork beat together eggs and oil and then stir into oat mixture.

Press dough evenly into a 10 x 15” jelly roll pan. Bake in the preheated
oven for approximately 20 minutes, until golden brown. Remove and cut
immediately. Let cool and then store in an airtight container.

Makes: 3 dozen crackers

Submitted by: Darlene

Glazed Raisinola

Granola at its best!

2 cups quick or old fashioned oats, uncooked
1 cup shredded coconut
1/2 cup wheat germ
1/2 cup sunflower kernels
1/4 cup slivered almonds
1/2 cup butter or margarine
1/4 cup honey
1/2 tsp salt
2 cups California raisins

In a large bowl, combine oats, coconut, wheat germ, sunflower kernels
and slivered almonds. In a small saucepan, melt together butter, honey
and salt; pour over the dry ingredients, mixing well. Spread a greased
15 1/2 x 10 1/2 inch jelly roll pan. Bake at 300 degrees F. for 30
minutes or until golden brown, stirring several times. Remove from oven
and add raisins while still hot. Cool. Store in tightly covered
container in refrigerator.

Yields: 7 cups

Nutrition Facts (per serving): Calories 560 (43% from fat); Total Fat 28g (sat
13g, mono 7g, poly 5g); Cholesterol 35mg; Protein 9g; Carbohydrates 74g; Fiber
8g; Iron 4mg; Sodium 410mg; Calcium 59mg;

Submitted by: Darlene

Girl Guide Thin Mints

1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 egg
1 1/4 cups of all purpose flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder
3 squares of semisweet chocolate (chopped)
1/4 cup of butter

Begin by preheating the oven to 350 degrees. Stir together the sugar and
softened butter until the mixture is creamy, then beat in the egg and
add the mint extract. In a separate bowl, whisk together the flour,
cocoa, and salt. Add the flour mixture to the butter mixture.

At this point, my friends and I deviated from the online recipe. The
recipe directed us to refrigerate the dough for about five hours. We had
no such time, so we left it in for about 40 minutes while we watched an
episode of Jersey Shore online. Perhaps this is the reason our cookies
did not taste exactly like Girl Scout cookies.

Roll out the dough until it’s 1/4 of an inch thick. Use a round
cookie-cutter to form the cookies, then toss them in the oven for about
12 minutes. When the cookies are baked, melt 1/4 of a cup of butter (or
about half of a stick) together with the chocolate in the microwave or
on the stove top. Dip the cookies in the melted mixture and set them on
wax paper until the chocolate hardens.

Makes about 4 dozen cookies

Submitted by: Darlene

Fruit Newton

3/4 cup dried figs, chopped
3/4 cup dried pears, chopped
1/2 cup water
2 tablespoons packed light brown sugar
5 tablespoons margarine, softened
2 tablespoons granulated sugar
3 egg whites
1 teaspoon vanilla
1-3/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk

Heat figs, pears, water, and brown sugar to boiling in small saucepan.
Reduce heat and simmer, uncovered, until fruit is softened and mixture
is thick, about 20 minutes. Process
mixture in food processor or blender until smooth.

Beat margarine and granulated sugar in medium bowl until fluffy; beat in
egg whites and vanilla. Mix in combined flour, baking soda, and salt.
Shape dough into 4 logs, each about 5x2x1/2 inches. Wrap each in plastic
wrap and refrigerate about 1 hour.

Roll 1 log on floured surface into 12 x 5 inch rectangle. Spread 1/4 of
the fruit mixture in a 1 inch strip down center of dough. Fold sides of
dough over the filling, pressing edges to seal. Cut log in half and
place, seam side down, on greased cookie sheet. Repeat with remaining
dough logs and filling. Brush top of logs with milk.

Bake at 400 degrees until lightly browned, about 12 minutes. Cool on
wire racks; cut into 1 1/2 inch bars.

Makes: 2 1/2 dozen bars

Submitted by: Darlene

Crispy Sweet Pecan Granola

Make and store the cereal in an air tight container.

3 cups old fashioned rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed light brown sugar
2 Tbsp canola oil
1 Tbsp vanilla extract

Position racks in the upper and lower thirds of the oven and heat the
oven to 300 degrees F. Spray 2 rimmed baking sheets with cooking spray
(or lightly grease).

In a large bowl mix the oats, pecans, cinnamon and salt.

In a small saucepan, combine the brown sugar and 1/4 cup water. bring to
a simmer over medium heat, stirring until sugar is melted. Stir in oil
and vanilla.

Remove from heat and pour over the oat mixture. Stir with a spoon until
well mixed.

Divide between the 2 baking sheets and spread in an even layer. Bake for
15 minutes, stir the granola, and switch the positions of the baking sheets.

Bake until the oats are golden brown and the nuts look toasted, another
10 to 15 minutes. The oats may feel soft but they will crisp as they cool.

Makes: 4 to 5 cups

Submitted by: Darlene

Cream Crackers

These crackers are closely related to several kinds of venerable British
crackers of the type called “water biscuits” (even when they are made
with cream or milk, as here), these are considerably more flavorful than
most commercial versions. Sprinkle a dew grains of salt on top is
optional. The crackers maybe made thick or thin, as you prefer. The
yield will depend on that.

2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup clarified butter, chilled (unsalted butter that has not been clarified
may be substituted)
1/4 cup chilled heavy cream
2 to 4 Tbsp cold water, as needed

Topping (optional):

a little coarse salt

Sift or whisk together thoroughly the flour, baking powder and salt.
Work in the butter as if you were making a pie crust, using your
fingers, a pastry blender, 2 knives or a food processor. Don’t make the
mixture too fine, it should be mealy. Mix in the cream and 2 Tbsp of the
cold water, if necessary add enough more water to make a medium soft
dough (the amount of liquid will depend on the moisture content of the
flour). Mix the dough very thoroughly. If you use a processor, run the
motor until the dough forms a ball atop the blade, if you mix it by
hand, finish by kneading a few strokes in the bowl. Wrap the dough in
plastic wrap and let it rest at room temperature for 20 to 30 minutes.

Preheat oven to 400 degrees F., with rack in the center. Grease and
flour 2 or more cookie sheets, preferably using clarified butter as the fat.

Divide the dough into quarters or thirds and roll out one piece at a
time between 21 sheets of plastic wrap until it is 1/8” thick (for thin
crackers) 1/4” thick for puffier ones. As you roll, the plastic will
cling to the dough and both plastic and dough will wrinkle, as this
happens, lift the top sheet, smooth it, turn the whole business over,
and repeat the smoothing of the plastic, then continue rolling.

When rolling is complete, lift the top plastic and cut out rounds, using
a 2 1/2” or 3” biscuit cutter. Lift the rounds onto the prepared cookie
sheet, stretching them en route into ovals with the fingers. Place them
about 1/2” apart on the sheet. When the sheet is filled prick the
crackers closely all over with a fork. If you wish sprinkle a few grains
of coarse salt on them. (Do not over do the salt). Repeat the rolling
and shaping with remaining dough.

Bake one sheet of crackers at a time until they are firm and pale gold,
8 to 10 minutes for thin and 10 or more minutes for the thicker ones.
Remove crackers to a rack and cool completely. Store in an airtight
container at room temperature, or double bag them and freeze for longer
storage.

However they have been stored, the crackers benefit from a brief
freshening in a warm 250 degrees F. oven for 3 to 5 minutes then cooled
before serving.

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Baked%20Goods/

Soda Crackers

Crackers and milk. Crackers and soup. Cheese and crackers. Crackers and peanut
butter. We may not give much thought to these crisp, bite-sized bits of baked
dough we eat in so many different guises, but they truly are a staple of every
nibbler’s pantry.

While it’s easy enough to go to the store and buy crackers, it’s really quite
simple, and an interesting process, to make your own. The basic dough can be
augmented with herbs or spices, sprinkled with seeds, or brushed with butter as
you make your own customized crackers.

This recipe is based on one from Bernard Clayton’s New Complete Book of Bread.
The dough gains flavor by resting overnight, so it’s a long process, but not
really very involved. This recipe makes lots of crackers — enough to fill two
half-sheet (13 x 18-inch) pans.

1 1/2 cups Unbleached All Purpose Flour
1 tablespoon active dry yeast
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2/3 cup hot water (120°F to 130°F)
1/2 teaspoon barley malt extract or 1 teaspoon sugar
2 tablespoons vegetable shortening
2 tablespoons butter, melted

In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream
of tartar. Stir in hot water, malt extract (or sugar) and shortening. Mix well
to combine.

Add remaining 1/2 cup flour to form a workable dough. Transfer dough to lightly
floured work surface and knead till soft and elastic — about 5 minutes by hand,
3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a
food processor. Form dough into ball and place in a large, clean, well-greased
bowl, turning to coat all sides. Cover with plastic wrap and refrigerate
overnight or up to 18 hours (the longer the better).

Punch dough down and transfer to a lightly floured work surface. Using a rolling
pin, roll dough into a large rectangle about 1/16-inch thick. If dough seems too
elastic and fights being rolled thin, let it rest for 5 minutes, then start
again; it should be easier going after the gluten has relaxed.

Fold the dough in from the short ends to make three layers (like folding a
letter). Roll out again, no more than 1/16-inch thick. Make sure surface under
dough is well floured, as otherwise crackers will be hard to transfer to baking
sheet.

Prick the dough all over with a fork. Cut into squares, circles, or whatever
shape you’d like. A rolling pizza cutter and yardstick makes short work of this
part. Transfer the crackers to lightly greased or parchment -lined baking
sheets; don’t allow them to touch one another, but you don’t have to leave much
room between one cracker and the next, either. Sprinkle crackers lightly with
salt, and seeds (sesame, poppy, caraway...) if desired. Press salt/seeds lightly
into dough with your fingers.

Bake crackers in a preheated 425°F oven for 10 to 20 minutes, depending on the
thickness of the crackers. Crackers will be lightly browned. Remove crackers
from oven and brush with melted butter. Remove from baking sheet and allow to
cool completely on a wire rack. Store in an airtight container.

Submitted by: Darlene

Rice Krispies

1 cup basmati rice
2 cups ginger ale

Place the rice in a saucepan. Add the gingerale, stir well and bring to
a boil. Cover and turn the heat to low. Cook for about 15 minutes or
until done.

Place the cooked rice on a baking sheet and spread to a thin layer on
the sheet.

Bake at 350 degrees for 20 minutes, or until crisp.

Submitted by: Darlene

Peppery Parmesan Cheese Crisps

8 oz Parmesan cheese, finely grated.
1/4 tsp coarsely ground black pepper

Preheat oven to 325 degrees F. Place oven rack in the middle of the oven.

Mix together the grated cheese and pepper. Line several cookie sheets
with either parchment paper or a nonstick silicone baking pad. Using a
tablespoon measurement, drop even mounds of Parmesan cheese on the
baking sheet. Use your fingers to pat the cheese into a thin circle
about 2 inches across in size. Make sure none of the circles are
touching. Approximately 12 per tray.

Bake approximately 4 to 5 minutes or until cheese is melted and any
bubbles that form turn into a crunchy light golden crust. Your wafers
should be golden in color.

Remove tray from oven and cool crisps completely on baking sheet. Remove
crisps carefully with thin metal spatula.

Store between layers of wax paper in an airtight container at room
temperature for up to one week.

Makes about 36

NOTE: If you make your crisps too thick they will be chewy rather than
crispy, and if you brown them too much they will
taste bitter.

Submitted by: Darlene

Onion Herb Crackers

These are different and delicious.

1 1/2 cups whole wheat flour
1/2 cup all purpose flour
6 Tbsp any mixed fresh herbs (thyme, parsley, basil, oregano), minced or
3 Tbsp dried
3 scallions, minced
2 Tbsp packed brown sugar
1 tsp baking powder
1/2 tsp slat
1/4 tsp freshly ground black pepper
1/3 cup chilled butter
1/2 cup cold water
1 Tbsp celery, seeds

In a bowl, mix together flours, herbs, scallions, brown sugar, baking
powder, salt and pepper.

Cut in butter then stir in water. Knead briefly then turn the dough out
onto a floured board. Roll the dough as thin as possible.

Preheat the oven to 350 degrees F. Oil two large baking sheets.

Sprinkle celery seed over the dough then roll the seed into the dough.

Using a knife, slice the dough into 1 x 2 1/2” rectangles, they do not
need to be even. Prick them all over with a fork to prevent buckling.

Place crackers onto oiled baking sheets. Bake for 5 to 10 minutes, or
until lightly browned on the bottoms. Let cool completely on wire racks
before storing.

Makes 7 servings of 15 crackers

Submitted by: Darlene

Nutri Grain Bars

1 package yellow cake mix
3/4 cup butter. melted
2 1/2 cups quick oats
12 oz preserves or jam
1 Tbsp water

Preheat oven to 375 degrees F.

Combine cake mix and oats in a large bowl then stir in the melted butter
until the mixture is crumbly.

Measure half of this mixture (about 3 cups) into a greased 13 x 9 x 2
inch pan. Press firmly into pan to cover the bottom.

Combine the preserves (or jam) with the water and spoon over crumb
mixture in the pan, and spread evenly.

Cover with the remaining crumb mixture. Pat firmly to make top even.

Bake at 375 for 20 minutes or until the top is a very light brown. Cool
completely before cutting into bars.

Submitted by: Darlene

Sustainable Agriculture News Briefs - May 11, 2011

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service website. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh

Our sustainable agriculture information service, ATTRA, was cut from the federal budget as part of deficit reduction efforts. We cannot maintain this project unless we can find a way to raise operating funds. You can help as we explore our options. First, make your tax-deductible donation today. You can access our online donation form at https://attra.ncat.org/donate.html. For more information, visit NCAT’s website to read the most current postings about our efforts to keep this service open.
http://www.ncat.org/news/#tenacity

News & Resources
* Expert Panel Calls for “Transforming U.S. Agriculture”
* Food and Agriculture Policy Initiative Launched
* NOP Invites Comments on Proposed Amendments to National List
* USDA Project Designates Areas in Missouri and Kansas for Bioenergy Feedstock Production
* Georgia Codifies Sustainable Agriculture
* New Farmstay Manual Online

Funding Opportunities
* North Central Region SARE Research and Education Grant Program
* Massachusetts Agricultural Energy Grant Program
* Tennessee Agricultural Enhancement Program

Coming Events
* OEFFA Farm Tours
* Heartland Festival: A Celebration of Food, Farming, & Healthy Living in
the Central Valley
* Strolling of the Heifers Weekend

__________________________________________________

News & Resources

Expert Panel Calls for “Transforming U.S. Agriculture”
Authors of the National Research Council’s 2010 report, Toward Sustainable Agricultural Systems in the 21st Century, are calling for a broad shift in federal policies to speed the development of farm practices that are more economically, socially, and environmentally sustainable.
http://wsunews.wsu.edu/pages/publications.asp?Action=Detail&PublicationID=26019&TypeID=25

Food and Agriculture Policy Initiative Launched
Ford Foundation, Bill & Melinda Gates Foundation, The William & Flora Hewlett Foundation, The David and Lucile Packard Foundation, W.K. Kellogg Foundation, The McKnight Foundation, Rockefeller Foundation and The Walton Family Foundation have launched AGree, a new initiative that will tackle long-term food and agriculture policy issues confronting the nation and the world as the population continues to grow and resources become ever-more constrained.
http://www.foodandagpolicy.org/news/story/pr/new-initiative-provide-path-forward-transforming-food-and-ag-policy

NOP Invites Comments on Proposed Amendments to National List
The U.S. Department of Agriculture has published a proposed rule that would establish exemptions for use of two synthetic substances in organic livestock production: fenbendazole and moxidectin as parasiticides.
http://1.usa.gov/kOmzOy

USDA Project Designates Areas in Missouri and Kansas for Bioenergy Feedstock Production
The first Biomass Crop Assistance Program Project Area proposes the enrollment of up to 50,000 acres in Missouri and Kansas for establishing a dedicated energy crop of native grasses and herbaceous plants for energy purposes. If selected, crop producers will be eligible for reimbursements of up to 75 percent of the cost of establishing a bioenergy perennial crop, and can receive up to five years of annual payments for grassy crops.
http://www.usda.gov/wps/portal/usda/usdahome?contentid=2011/05/0201.xml&contentidonly=true

Georgia Codifies Sustainable Agriculture
Georgia Governor Nathan Deal has signed legislation that creates a strong working definition for “sustainable agriculture”, and that provides that it is the policy of the state to promote sustainable agriculture.
http://gov.georgia.gov/00/press/detail/0,2668,165937316_165937374_171141228,00.html

New Farmstay Manual Online
The Minnesota Institute for Sustainable Agriculture has released Farmstay, a how-to manual available for download as a series of PDF files. The manual contains information about what a farmstay is, developing a marketing strategy, applicable regulations, and creating a business plan.
http://www.misa.umn.edu/Publications/FarmstayManual/index.htm

>> More Breaking News (http://attra.ncat.org/news/)

__________________________________________________

Funding Opportunities

North Central Region SARE Research and Education Grant Program
The North Central Region SARE Research and Education Grant Program provides funds of up to $200,000 to collaborative teams of scientists, farmers, institutions, organizations, and educators who are exploring sustainable agriculture through research projects or education/demonstration projects.
Pre-proposals are due June 9, 2011.
http://www.northcentralsare.org/Grants/Types-of-Grants/Research-and-Education

Massachusetts Agricultural Energy Grant Program
The Massachusetts Department of Agricultural Resources Agricultural Energy Grant Program is a competitive program that funds up to $30,000 of agricultural energy projects in an effort to improve energy efficiency and to facilitate adoption of alternative clean energy technologies by Massachusetts farms.
Applications are due June 30, 2011.
http://www.mass.gov/agr/programs/aegp/index.htm

Tennessee Agricultural Enhancement Program
Tennessee Agricultural Enhancement Program provides cost share funds for long term investments in livestock and farming operations. Program opportunities include cattle genetics, livestock equipment, hay storage, livestock feed storage, grain storage, and producer diversification.
The application period is June 1-7, 2011.
http://www.tn.gov/agriculture/enhancement/

>> More Funding Opportunities (http://attra.ncat.org/funding/)

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Coming Events

OEFFA Farm Tours
June 4 - November 8, 2011
Ohio
The Ohio Ecological Food and Farm Association (OEFFA) has announced its 2011 series of free public tours of some of Ohio’s finest sustainable and organic farms. Twenty tours and two workshops between June and November feature: organic dairy farms and artisan cheese production; a canning facility, grain production; a poultry hatchery; farms using season extension; heirloom vegetable and flower production; diversified livestock farmers; farm markets and retail locations; fiber and fabric production; and farmers using a wide range of direct-to-consumer marketing strategies.
http://www.oeffa.org/

Heartland Festival: A Celebration of Food, Farming, & Healthy Living in the Central Valley
May 28-29, 2011
Stevinson, California
This fun-filled weekend with entertainment, food, and farm tours features a series of workshops focused on water resources management on farm, and agritourism information.
http://www.eco-farm.org/

Strolling of the Heifers Weekend
June 3-5, 2011
Brattleboro, Vermont
Strolling of the Heifers shows support and appreciation for family farmers, and features regional food producers, as well as vendors and exhibitors of sustainable goods and services. The event includes a parade, expo, bicycle tours, and Slow Living Summit.
http://www.strollingoftheheifers.com/

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New & Updated Publications

Agroforestry: An Overview
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=62

Organic and Grass-finished Beef Cattle Production
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=193

Farmer Profiles: Two Organic Grain Farm Case Studies
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=355

Question of the Week
What information can you give me on developing chicken breeding stock?
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American Health

EatingWell May 12, 2011

Asparagus and Salmon Spring Rolls Greek Iced Coffee
Peach, Rhubarb & Ginger Crisp Sesame-Ginger Pork Patty with Grilled Pineapple

Recipes for Foods That Fight Pain

Some people swear by home remedies, but can you really fight aches and pains naturally instead of popping a pill? While some medications definitely serve a purpose, science shows certain foods, such as ginger, sour cheries, salmon, coffee and sage, may give you an extra edge in relieving pain.

Try these healthy recipes featuring pain-fighting ingredients.
Recipes with Pain-Fighting
Ingredients

Asparagus & Salmon Spring Rolls Haymaker’s Ginger Punch
Chicken-Apple Sausage Peach, Rhubarb & Ginger Crisp
Coffee-Streusel Bundt Cake Salmon Chowder
Greek Iced Coffee Sesame-Ginger Pork Patty with Grilled Pineapple
Grilled Shrimp Skewers over White Bean Salad Sour Cherry Cobbler
More Healing Foods:

* Boost Your Memory with Rosemary & More Surprising Health Benefits of Herbs
* 6 More Natural Home Remedies to Try
* Really? Chocolate Cake for Hot Flashes?

Healthy Favorites on EatingWell.com

5 Foods to Boost Your Vision The top 5 reader favorites this week on EatingWell.com:

1. 5 Foods for Better Vision
2. A Healthy Quinoa Breakfast to Start Your Day
3. Is the Dukan Diet a Healthy Way to Lose Weight?
4. 12 Foods You Should Buy Organic
5. 6 Tips to Keep Your Blood Sugar in Check

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Simple Art of EatingWell

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http://groups.yahoo.com/group/home_canning_meltingpot/files/Eatable%20Plants-Gathered%20Food/Mesquite/

Harvesting, Cleaning, and Storing Mesquite Pods

HARVESTING
Taste a pod from a tree. If you like the flavor,
pick pods from the tree (each tree has its own
distinct flavor). Pick pods from the trees when
they are mature enough to come off with only the
gentlest of tugs. Pods can sometimes be collected
from the ground if they have not been rained on,
but care should be taken to avoid any that have
black areas, which indicate mold. If you have
trouble finding pods to pick in Tucson take a trip
to Sahuarita, Sonoita, or Patagonia where there
has been more rain and cooler temperatures. Ripe
pods virtually fall off the branch or at most
require only a slight pull. Hard pulling indicates
that pods are unripe. Avoid pods that appear to
have fungal growth on the outside. This is easier
to do if you gather pods from the tree rather than
off the ground.

CLEANING
Rinse your pods, if desired, by dunking them in a
pail of water, swishing them around and then
drying them in the sun (or in your oven at low
heat) for several days or until they are dry enough
to snap in two when bent.

STORING
Store pods in a cool, dry place. Clean garbage cans,
buckets, cloth, and paper bags all work well to
hold the pods. A shed will work if it’s rodent-free.
Dry outdoor storage, such as a shed, is better than
inside a house, as long as the area is rodent-free.
Over time, you may see insects hatching out. If
you wish to completely avoid bugs, pods should
be stored in the freezer. Otherwise expect bugs,
which we handle by shaking most of them to the
bottom of the storage container before milling,
and letting the rest fly away. You may also wish
to wash and dry your pods again a few days before
milling, which eliminates most of the bugs. Before
milling, your pods should be dry enough that you
can snap them between your fingers.

Bisbee Farmers’ Market, Mesquite Milling,
and Mesquite Pancakes with Prickly Pear Syrup
Saturday, October 20, 2007
8am to noon
Bisbee Farmers’ Market at Vista Park in Warren
Section of Bisbee
Contact: Valerie McCaffrey - (520) 378-2973 or vallimac@cox.net .

Mesquite Flour

Pioneers used this flour as a stretcher when “real” flour began to run out. For the
original people, of course, it was flour.

Use only tree-ripened beans, tan to reddish brown, (Important! Green
Beans Don’t Work and always check for bugs!) Sun dry or oven dry; or
parch carefully. Rough-grind pieces (1-2 inches) in a muddle or on a similar
stone surface. Mortar and pestle will do for small amounts. Regrind until a rough
but uniform meal is produced. Sun dry or oven dry again
(Important Step)
Fine -grind to produce a flour roughly the consistency of cornmeal. Do not sift.
Use as a substitute for flour or half and half in any recipe.
Useful in flour tortillas, biscuits, bread, or mush.

One may shape into small cakes and sun bake or oven bake, using only water
(or milk if available) and a little oil or fat.

Mesquite Flour
by Philippe Faucon

The pods freshly raked from the lawn

This is the season when the mesquite pods are falling from the trees. In my backyard, they fall on the grass, and I generally don’t rake them. The lawn mower picks some, breaks many. The pieces left in the lawn are hard for a while and are a nuisance if you go barefoot. Fortunately, in a couple of weeks, they soften and decompose.

Alternatively you can pick them up and and use them for baking. The mesquite flour will give a delicate and distinctive flavor to your cakes. This article will explain you how to produce some.

The first thing you need to know to prepare mesquite flour, is that all mesquite trees are not the same. Some are much sweeter and some are even bitter. You can break a pod and put a small piece in your mouth. It should taste sweet, with that very distinct mesquite flavor. If you have several mesquites, do a taste check to pick up the best one.

I use a rake to pick the pods from the lawn, dump a heap on the garden table and separate them from the dead leaves and other debris. After doing this, you could wash them, but make sure that they are very dry before grinding them. This is easier accomplished by letting them dry in the sun for a couple of day.

The most convenient way to grind the pods in small quantity is with a blender. Blenders have the added advantage that the grinding compartment is generally air tight. Food processors tend to let a lot of flour floating in the air wherever you did the grinding. In any case, it is probably better to do the grinding outside, because whatever you do, some mesquite dust will end up flying around.

The seed compartments and seeds are much tougher than the rest of the pods, and that is good since they are not really edible. After 5-10 seconds of blending, the softer part has been transformed in flour and can be poured in a sifter.

A blender is perfect to grind the pods

It is better to process a little at a time to keep better control of the process. The third picture shows the darker seeds. It is better to stop before the seeds are exposed.

A full grocery bag of pods will eventually yield 2 cups of mesquite flour.

This flour is added to white or wheat flour and used for baking. The ratio is generally one part of mesquite flour for 2 or 3 part of white flour. When using more mesquite flour, the cake feels coarser, and might crumble more. You can use the resulting mix as a replacement for flour in your preferred recipe. Since the mesquite flour is sweet, you might want to cut down slightly on the amount of sugar in the recipe..

As an example I give the recipe for a basic yellow cake using this flour.

Good cooking!

This is how I make Misquite flour.
Harvest the beans at the end of the season. They should be dry and not green.
Put them on a cookie sheet and bake them in the oven on the lowest setting, until you can take one and it will snap in two.
If there are any bugs they will get out of the beans with the heat. Don’t be squimish. After they’re dry, you can follow what it says above. I put them in a blender and blend it to a powder then sift.
As for the bugs that may or may not have been in the pods, if you eat honey what have you got to complain about? Do you know how honey is made?
V

Sonoran Mesquite Flour

The nutritious seeds and pods (‘’pechita”) of the mesquite
tree have been the ‘staff of life’ for humans and other
creatures for eight millennia, and are the nutritional
foundation of Sonoran Desert cultures. Mesquite
combined with other flours ( 1part mesquite flour:3 parts
regular flour ) makes delicious pancakes, muffins,
cookies, pie crusts and tortillas. Dissolve it in ice water
and you have a cool mesquite “chai “ tea. Mesquite pods
and flour are loaded with protein, minerals and complex
carbohydrates. The natural sweetness of mesquite is from
galactomannins, gum-based natural sugars that eliminate
the need to add simple sugars. They are especially good
for people with diabetes or other sugar metabolism disorders
because the mesquite is slowly digested, and helps maintain
normal blood sugar levels. Mesquite flour contains no gluten.
The mesquite pods ripen during a brief 3 week period just
before the summer rains that renew the Sonoran Desert.
Seri families set up camps in mesquite bosques and hand
harvest the pods during the early morning hours to avoid the
blazing hot desert sun. Traditionally they toast the pods
over hot coals at mid day. Seri artisans grind the pods into
fine flour with a pestal or grinding stick on a grinding stone.
Today they use a hammermill to grind the seeds and pods
into a fine flour after hand roasting and drying.

http://groups.yahoo.com/group/home_canning_meltingpot/files/Eatable%20Plants-Gathered%20Food/Mesquite/Meals/

Mesquite Stuffing

(serves 12)
Recipe by Gary Nabhan and Patty West

10 cups Dry bread cubes
1 cup Mesquite flour
1 lb Elk sausage (optional)
Half cup Butter
4 cups Chopped onions or leeks
3 teaspoons Poultry seasoning
1 teaspoon Sonoran oregano (you can substitute any oregano if needed)
2 cups Chopped celery
2 Chopped apples
1 cup dried cranberries
2 teaspoons dried, crushed rosemary
1 1/3 cup stock (chicken or vegetable)
salt and pepper to taste

If using sausage, sauté in a large skillet for about 10 minutes. Remove sausage from
heat and remove oil. Melt butter and sauté leeks or onions, apples, and celery until
soft. Add spices and cranberries (and cooked sausage if you are using it). Mix all
with the bread cubes and mesquite meal, then add the stock (add more than suggested
until stuffing is moist). Bake inside or outside turkey.

Mesquite-Grilled Pizza

Yields: one 14-inch pizza
Ingredients:

* 1 envelope dry yeast
* 3/4 cup plus 2 tablespoons warm water (105 deg. F. to 115 deg. F.)
* 2 tablespoons olive oil
* 2 cups (or more) bread flour
* 1/2 cups (or more) Mesquite flour
* 1 teaspoon salt
* Olive oil
* 1 cup prepared pizza sauce
* 3/4 cup pitted black olives, halved
* 1/4 cup pitted green olives, halved
* 12 ounces mozzarella cheese, shredded (about 3 1/2 cups)
* 1/2 cup grated Parmesan cheese
* 1/3 pound mushrooms, sliced
* 1/2 green bell pepper, cut julienne
* 1/2 red bell pepper, cut julienne
* 1 tablespoon olive oil
* Minced fresh herbs such as oregano, basil and rosemary (optional)
* 1/2 cup mesquite chips soaked in water 30 minutes and drained

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 minutes. Stir in 2
tablespoons oil. Mix 2 1/2 cups flour and salt in processor using on/off turns. With machine
running, pour yeast mixture through feed tube and process until combined, about 10 seconds.
Knead dough on lightly floured surface until smooth and elastic, adding more flour to dough
if sticky, about 5 minutes.

Brush large bowl with olive oil. Add dough, turning to coat entire surface. Cover and let rise
in warm draft-free area until doubled in volume, about 1 1/2 hours. (Can be prepared 1 day
ahead. Punch dough down; cover and refrigerate. Bring to room temperature before continuing
with recipe.)

Prepare covered barbecue grill (medium-high heat). Brush 14-inch pizza pan with 1-inch-high
sides with olive oil. Punch dough down and knead 2 minutes. Roll dough out on lightly floured
surface to 16-inch round. Transfer to prepared pan. Spread sauce over dough; sprinkle with
black and green olives. Top with both cheeses, then mushrooms and bell peppers. Drizzle with
1 tablespoon oil. Sprinkle with minced herbs if desired.

Add mesquite chips to fire. Open bottom barbecue vent. Place pizza on rack on lowest rung.
Cover, leaving top vent half open. Bake until crust is golden brown, checking occasionally,
about 15 minutes. Serve immediately.

Shake It and Bake It Coating

Categories: Poultry
Yield: 4 Servings

3/4 c All-purpose flour
1/4 c Mesquite flour
2 ts Salt
1 ts Pepper
1/2 c Cracker crumbs
1 ts Paprika
1/2 ts Basil or Oregano, crushed
1/2 ts Powdered Thyme
1/2 ts Garlic powder

This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together
the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly
mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half
of the mixture in a tightly sealed jar and reserved for later use. Moisten the
chicken pieces with milk or water. Place chicken pieces, one at a time, in the
bag and shake until evenly coated. Bake coated chicken pieces in a greased
shallow pan at 350 degrees F for 45 - 60 minutes.

Mesquite Meatball Mix

Serving Size : 1

Amount Measure Ingredient
2 pds lean ground beef
1 eggs slightly beaten
1/2 cup Mesquite meal
1/4 cup onion — finely chopped
1 teaspoon salt — or to taste
1/2 teaspoon pepper
1 cups milk

— Preparation Method
Preheat oven to 375°. Combine all ingredients; blend well. Shape mixture in to 1 1/2” balls.
Place meatballs on an ungreased baking sheet. Bake for 25-30 minutes, until browned.

Remove meatballs from baking sheets and drain well on paper towels. Cool completely.
Divide meatballs into two portions. Place each portion in a1-quart freezer container,
leaving 1/2” space at the top. Seal; label with date and contents. Freeze.
Use within 3 months.

Makes approximately 40 meatballs.

JACK LEMMON’S STEAK MARINADE
Serving Size : 1
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup Beef broth
1/2 cup Soy sauce
3 ounces Bourbon
1 Clove pressed garlic
1/2 tsp. Ground ginger
1/4 cup Worcestershire sauce
2 tablespoons Mesquite honey

Combine ingredients in a glass jar, shake, pour over a 3 to 4-pound,
2-inch thick sirloin and let marinate several hours, at room temperature, turning
several times. Broil over mesquite beans, or charcoal with mesquite chips.
From: Texas on the Halfshell by Phil Brittin and Joseph Daniel

This traditional Native American food is produced by gathering ripened seed pods from
the mesquite tree and grinding them into a high protein flour. Desert dwellers have used
mesquite pods as a staple food for centuries and bartered with them to neighboring tribes.
Mesquite meal is great for flavoring steaks, chicken, pork and fish. It can be added to
vegetable stir-fries, scrambled eggs, biscuits, breads, soups, even ice cream. The list is endless.

Mesquite meal can be used as either flour or a spice. As flour, it is generally used in
combination with other flours using about 30% mesquite. As a spice, sprinkle generously
then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won’t take
long to adjust the amount to use for your personal taste.

Homemade Crispy Coating Mix

Serving Size : 1
Category Condiments & Seasonings

Amount Measure Ingredient
3 cups cornflakes
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley — crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

Preparation Method
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly
distributed. Pour into a 5-cup container with a tight fitting lid. Seal
container. Label with date and contents. Store in a cool, dry place.
Use within 2 months.

Makes about 4 1/2 cups of Homemade Crispy Coating Mix.

Mesquite BBQ Ribs:

Ingredients
1/4 cup packed brown sugar
2 teaspoons Mesquite seasoning rub
2 teaspoons chili powder
4 pounds pork loin back ribs or pork spareribs
1/4 cup yellow mustard
4 cups Mesquite bean chips or a handful of dried Mesquite beans
1/4 cup bottled barbecue sauce
Bottled barbecue sauce

Directions
1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili powder. Brush ribs
with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

2. At least 15 minutes before grilling, soak Mesquite chips or beans in enough water to cover.
Drain.

3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat
above the pan. Sprinkle some of the drained Mesquite chips or beans over the coals. Pour
1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not
over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours
or until ribs are tender, adding more coals and Mesquite as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional
bottled barbecue sauce. Makes 6 servings.

TEPARY BEAN HUMMUS
BARBARA ROSE
Cook tepary beans till real soft
(can cook plain or with onions and
garlic. Mash them or blend them.
Add lemon juice and olive oil. You
could also choose to add from the
following...salt water to taste, brine
from home pickled olives, alyosia
wrightii leaves (just for taste), chopped
up onion, chile and/or chipotle, tahini
to make things creamy (just add more
olive oil if you don’t want to use tahini).
Garnish with Tohono O’odham I’itoi
onions and olive oil.

Chicken Mole

(6 servings)
1 Lbs. chicken breasts
1 c Chile powder, mild
1/4 c oil
2 oz chocolate, unsweetened
1 onion, medium
1 tsp. honey (or brown sugar)
1 garlic clove
1/4 tsp. wine vinegar
2 tsp. Sesame seeds
1 tsp. cumin (comino)
1/3 c chopped almonds
1/4 c mesquite meal
1 c chicken broth

Heat oven to 350F
Brown chicken breasts in oil
Toast sesame seeds and almonds in a dry pan and set aside
Sauté onion and garlic
Mix mesquite meal with 1/3 cup chicken broth,
Add sesame, almonds, Chile, chocolate, honey, vinegar, and cumin stirring
to blend
Add remaining broth to achieve a paste-like consistency
Place chicken in an ovenproof dish, cover with the Chile mixture
Bake at 350F for one hour

Option: Peanut butter may be substituted for almonds

http://groups.yahoo.com/group/home_canning_meltingpot/files/Eatable%20Plants-Gathered%20Food/Mesquite/Breads/

Multi-Grain Tortillas
These are modern-day corn and four tortillas,
updated with some flavorful specialty flour added.
Amaranth flour melds exceptionally well with the
flavor of corn flour. Wild amaranth grain was widely
used by the Apache and norther Mexico bakers. The
tortillas bake up thick and are a good substitute for
bread with a calabacitas or posole stew.
Makes twelve 4-inch tortillas

2 cups unbleached all-purpose flour or bread flour
1-1/2 cups blue corn masa harina para tortillas or
harinilla
1/4 cup whole wheat pastry flour
1/4 cup amaranth flour or mesquite flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups warm water
1/4 cup (1/2 stick) cold butter, cut into pieces

1) In a medium mixing bowl using your hands or a
wooden spoon or in the bowl of a heavy-duty electric
mixer fitted with the paddle attachment, combine the
unbleached flour, the blue cornmeal, the whole wheat
and amaranth flours, baking powder, and salt. Cut in
the butter until crumbly, using a fork or pastry blender
if making by hand. Gradually add the hot water to the
flour mixture, stirring just until the dough sticks
together, clears the sides of the bowl, and a soft firm
ball is formed, adding a tablespoon of water at a time
if the dough seems too dry. Cover the dough with plastic
wrap and let rest for 45 minutes.

2) To shape the tortillas, divide the dough into 12 equal
portions. Shape each into a ball and place on a baking
sheet or marble slab. Drape each ball around your
forefinger, making a depression on the underside, which
makes a mushroom shape and creates an air bubble to
help it roll out into an even round. On a very lightly
floured work surface, flatten the ball with your palm.
(The flattened balls can rest on a greased baking sheet,
covered tightly, for 30 minutes longer, if necessary.)
Place one of the portions of the dough between 2 pieces
of plastic wrap or wax paper. Press in a tortilla press,
turning at regular intervals, until the desired thickness.
Or roll out with a rolling pin to a 4-inch round, 1/4 inch
thick. Stack between layers of plastic wrap to prevent
drying out while pressing out the remaining dough.
Bake as soon as possible.

3) To bake the tortillas, heat a large ungreased heavy
cast-iron skillet or comal over medium-high heat until
a drop of water dances across the surface. Place the
tortillas, one at a time, in the pan, and bake for about
2-1/2 minutes. When the dough looks dry and brown
spots are formed, turn over to the other side and bake
for 2 to 3 minutes. Keep flipping back and forth until
the tortilla is soft, not crisp; it will puff up to l/2 inch
thick. It is very easy to overbake, so pay close attention
to the timing. Remove each tortilla to a clean towel.
Cover until serving.

Once you get a rhythm going, you can roll out a tortilla,
put it on to cook and, while it cooks, roll out your next
tortilla. Seems like an arduous process but, with this
method, I could produce 8 tortillas in about 10
action-packed minutes. Be sure to rewrap your fresh
tortillas each time you add another to the stack.

If you like, you can substitute one cup of whole wheat
flour for one cup of the all-purpose flour.

My personal preference is for plain tortillas but, if
desired, you can spice up this recipe by adding

A tablespoon of chopped fresh herbs (like oregano or
rosemary)
A teaspoon or so of dried herbs
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for
the salt)
If you choose to experiment with seasonings, mix
dry spices with the flour mixture and fresh or “wet”
seasonings with the milk.

My results with the above recipe were outstanding
— chewy, delicious, irresistible.

Sonoran cooks have turned tortilla making practically
into an art form. Their tortillas are large (some are
pizza-sized), thin and delicate. I followed this fairly
standard recipe:

1/4 cup mesquite flour
1 3/4 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/4 cup butter or margarine
1/2 cup milk
1 large egg

Mix the dry ingredients in a bowl. Cut in the butter
until very fine. Add the milk & egg and mix to make
a stiff dough. Knead thoroughly and then roll the
dough very thin. Cut into squares or rounds and place
on lightly buttered cookie sheers. Prick the crackers
with a fork and then bake in a 400-degree oven for
10 minutes, or until very lightly browned. If desired,
crackers may be sprinkled with coarse salt. (I dipped
the small balls of dough into corn meal and then pressed
them between two pieces of parchment paper in a tortilla
press and then rolled them thinner with a rolling pin.)

Mesquite Biscuits

Ingredients

1 1/2 cups Whole Wheat Flour
1/4 cup Corn Meal
1/4 cup Mesquite Meal
2 tablespoons Baking Powder
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
1/2 teaspoon Granulated Garlic
2 ea. Jalapeno Peppers, Medium
2 Tablespoons Olive Oil, Extra Virgin
1 ea. Large Egg
2/3 cup Milk

Directions

Preheat oven to 375 degrees F.
Mix dry ingredients together thoroughly.
Mix liquid ingredients together thoroughly adding jalapenos (diced).
Mix liquid and dry ingredients together folding just enough to mix so dough is smooth.
Do not over mix or biscuits will not rise properly.

Bake about 20 minutes.

GLUTEN-FREE BAKING MIX:

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mixes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 c Rice flour — finely ground
1 c Mesquite Flour
1 1/2 c Potato starch flour
2/3 c Tapioca starch

Flour Tortillas Con Mesquite

1/2 cup mesquite meal
1 tablespoon baking powder
3-1/2 cups whole wheat flour or all-purpose flour
1 teaspoon salt
1-3/4 cup warm milk
3 tablespoons lard, olive oil may be substituted

Mix all dry ingredients together well. Mix in lard then add warm milk
gradually kneading until smooth. Make 1’ balls and set aside. Flour rolling
surface and with your palm press one 1” ball into a 4” to 5” circle. Then us
rolling pin to press into an 8” circle. Place into a hot, dry cast-iron skillet
for about 30 seconds on each side, just until tortilla begins to brown and spot.

BAKING POWDER BISCUITS

1 3/4 cups all-purpose flour
1/4 cup Mesquite Flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup butter or margarine
2 eggs, beaten
1/2 cup milk or cream

Preheat oven to 400 degrees F.

In a large bowl, mix all dry ingredients. Cut in butter with a knife until the mixture resembles
coarse meal. Add eggs and milk, stirring with a fork and blending until the dry ingredients are
just moistened. Either drop tablespoon full of batter onto a well-greased cookie sheet or place
the entire mixture into a well-greased 8- or 9-inch square cake pan and spread it evenly. Bake
for about 15 to 20 minutes, or until the top is golden brown.
Serve with butter, hot from the oven.

Variations
Add 1/2 cup raisins or currants to batter.

Add 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract with the liquid ingredients.

Add 1/4 cup shredded cheese.

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