Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Well, you'll just have to come and visit. I'll give you the grand tour!
LOL, I do have a piece of property for sale and will give a discount to a Freeper.
Thanks to “just in time” inventory practices; America has an average of just three days of food on its shelves. Inventories are kept extremely well managed and “tight” thanks to the amazing efficiency of modern day transportation and manufacturing systems.<<<
Why have we let our country reach this point?
I know that there are many people who shop every day and do not have much in the pantry.
Even now, Scott only shops for me once a month.
LOL, and then forgets half of the list.
If we do have to depend on food and it is short, there will be riots like this world has never seen before.
Which reminds me, this week, on the police scanners, there is a new crime, I have caught it in 3 different areas, more than one report in an hour or so.
The man came home from work at midnight and found 3 people in his house, unknown to him, making them selves at home.
He ran them out [was he armed?], and called the cops.
Or, the man came out of his bedroom, in the middle of the night and found 3 people had taken over, unknown to him, he locked himself in the bedroom and called the cops.
They managed to get away.
Just samples of what is really happening, nothing stolen or wrecked, but what they thought were empty homes and they would take over.
The first one that I caught, I assumed they were robbers, but when I kept hearing them, I thought they might be homeless and tired of being homeless.
Your article is right, America does not know what she has to face and few will believe you if you tell them.
The jobless are going to get hungry and will do anything to feed the families.
Barter will be the money of the future.
Nsima (like grits)
1 cup ufa (cornmeal or cassava) for two people
2 3/4-3 cups water for each cup ufa
butter or margarine optional
Use a wooden spoon to stir nsima. Heat the water in the saucepan until luke warm. Mix a little of the ufa with the water, stirring well to make sure there are no lumps. Bring to a boil, stirring well, then lower the heat and let boil gently for a few minutes. The mixture should look like a thin transparent porridge. Sprinkle the remaining ufa over, a little at a time, stirring continuously to avoid lumps from forming, until the desired consistency is reached. Keep stirring until the nsima is smooth and well cooked. A little butter or margerine may be stirred in at this stage. Serve in a dish accompanied by a relish such as pumpkin leaves or tabasco sauce.
Zitumbuwa (banana fritters)
3 ripe bananas
1 tsp. sugar
1/2 cup ufa (cornmeal)
1 pinch of salt
oil for frying
Mash the bananas and mix well with the salt, sugar, and ufa. Fry spoonfuls of this mixture in very hot oil.
Mtedza (peanut puffs)
3/4 cup finely chopped peanuts
1/2 cup margarine
2 Tbs. sugar
1/2 tsp. vanilla
1 cup flour
powdered sugar
1 pinch of salt
Preheat oven to 325 degrees. Cream margarine and sugar. Add peanuts, vanilla, and flour. Roll into small balls. Place on a greased baking sheet. Bake for 35 minutes. Remove from oven and while still hot, roll in powdered suger. Repeat rolling when cold.
I have an assortment of old oil lamps for power outages. Got them and more wicks than I can use during my lifetime on eBay. Oil I buy at Walmart.<<<
Good to know.
They are good to have on hand and as safe or safer than candles.
Well, you’ll just have to come and visit. I’ll give you the grand tour!<<<
Thank you, it would be a fun trip.
Interesting recipes and all of them sound good to me.
I find it interesting how alike the food is all over the world, that is cooked from scratch....
Nsima sounds like cooking Cream of Wheat ....
Good for the Grandson, he choose interesting recipes to work with.
When I was looking for property here not only was a garden area important but I also wanted to be on water for fish and near the woods for game.
http://www.cookingpost.com/comersus7f/store/recipes.htm#desserts
Desserts
Pumpkin and Corn Dessert
1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
Rice Pudding
3 tablespoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots
Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.
Meats and Main Dishes
Carne Adobado (Spiced Pork)
2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
Red Chili Stew
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Green Chili Stew
2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Pueblo Posole
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are “al dente” (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
* Not chili powder as used for Texas Chili
Santa Ana graphic Vegetables
Corn Pudding
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped
Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce.
Calabacitas (Skillet Squash)
5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.
Baked Pumpkin
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
http://www.cookingpost.com/comersus7f/store/recipes.htm
Blue Corn
Jerry’s Own World Famous True Triumph of the Culinary Art Blue Corn Flapjacks
Two eggs
1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour
3/4 cup Tamaya Blue brand roasted cornmeal
1 1/2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt
Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado.
Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!
Jerry’s Own World Famous True Triumph of the Culinary Art Blue Corn Scones
1/2 cup Tamaya Roasted Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8” circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the next day.
Blue Corn and Flour Tortillas (Modern Style)
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups Tamaya brand blue cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough
Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.
Blue Corn Tortillas (Old Style)
Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.
Blue Corn Atole (Breakfast Drink)
1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
Cinnamon and/or other spices can be added to taste
Add ingredients to milk; stir until combined.
Continue stirring while heating - can be heated on stove or with Cappuccino or Espresso steamer.
Serve steaming hot
Blue Corn Meal Crepes
1 cup Tamaya brand blue cornmeal
1 1/4 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
2 eggs
2 tablespoons melted margarine
1/2 tablespoons vanilla
Combine dry ingredients Stir in remaining ingredients. Blend in blender for 1 minute. Cook in 6” x 8” skillet as for any other crepes.
Blue Corn Meal Hot Cakes or Waffles
1 cup Tamaya brand blue cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons corn oil or melted margarine
2 eggs beaten (use some of the milk)
1 cup milk
Combine dry ingredients and stir. Add remaining ingredients and mix well. Drop desired amounts onto lightly greased griddle turning once as cakes brown.
NOTE: For waffles follow recommendations of waffle iron maker.
Blue Corn Porridge
3 1/2 cups water
1 teaspoon salt
1 1/4 cups Tamaya brand roasted cornmeal
Mix cornmeal and salt. Bring water to boil.
Introduce cornmeal to boiling water and mix well. Continue to beat slowly - stirring for about five minutes or until smooth and thick.
Blue Corn Bread & Muffins
1 cup Tamaya brand blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine
Combine dry ingredients. Beat eggs with milk and blend in butter or margarine.
Stir liquids into dry mixture - just to moisten.
Spoon into muffin cups (2 1/2” size)
Bake in 400 oven until brown and inserted wooden tooth pick comes out clean
Blue Cornmeal & Flour Griddle Cakes
1/2 cup Tamaya brand blue cornmeal
2 tablespoons corn oil or margarine
1/2 cup all-purpose flour
1/4 cup dry milk
1 teaspoon baking powder
1 cup warm water
Combine dry ingredients well. Combine oil and water, add and beat well. Drop desired amount onto lightly greased hot griddle until brown on both sides. Turn once.
Blue Corn Pan Bread
3 cups water
2 cups Tamaya brand blue cornmeal (if blue cornmeal is not available, yellow may be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar
Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil.
Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean.
To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.
Tamaya Blue Corn Muffins
1 ½ cup unbleached white flour
1 cup Tamaya Roasted Blue Cornmeal
3 tsp. baking powder
½ tsp. salt
1 tsp. sweetener
1 ½ cups milk
2 eggs well beaten
1/3 cup cooking oil
Shift flour, Cornmeal, baking powder, sugar and salt together. Add milk, oil and well beaten eggs. Mix until smooth. Fill paper muffin cups ¾ full. Bake at 400 degrees for 20 to 25 minutes.
Tamaya Blue Gourmet Pancakes
¾ cup Tamaya Blue Pancake Mix
1 egg
1 ½ Tbs. oil
¾ cup milk
½ cup red onion
¼ cup broccoli, diced
1 medium carrot, grated
1/3 cup grated parmesan
butter
Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and milk. Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.
Tamaya Blue Gourmet Cornbread
1 ½ cups Tamaya Blue Cornmeal
½ tsp. salt
1 Tbs. baking powder
1 cup chopped onion
1 cup sour cream
½ cup butter, melted
1 ½ cups grated cheddar cheese
½ cup chopped green chili
Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9x9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.
Tamaya Bluecorn Quiche Crust
1/3 cup Tamaya Blue Cornmeal (plain or roasted)
¼ cup cold butter
2/3 cup unbleached white flour
dash of salt
up to 4 Tbs. cold water, milk or butter milk
Use pastry cutter to blend together the butter, Cornmeal, flour and salt. Work the liquid into the dough. Finish by patting it into a ball. Refrigerate until ready to roll out on more white flour
Tamaya Blue Veggie Cake
1 ½ cups melted butter
1 ¼ cups honey
4 eggs, room temperature
3 tsp. vanilla extract
2 cups Tamaya Blue Corn Pancake Mix
2 cups unbleached white flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
2 tsp. cinnamon
2 ½ cups packed, shredded carrot soaked in juice of one lemon
Blend honey and butter. Beat in the eggs one at a time. Add the vanilla. Sift together dry ingredients. Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture. Do not over beat. Butter 2 loaf pans and divide batter between them. Bake at 350 degrees for 40-50 minute.
Tamaya Blue Tempura Batter
1 3/4 cups Tamaya Blue Pancake Mix
1 1/3 cups cold water
2 egg yolks
Beat egg yolks with water. Add mix, stirring until combined. The batter is good for vegetables, fish or chicken.
Tamaya Blue Cheese Bread
2 cups Tamaya Blue Pancake Mix
¼ cups maple sugar
3 tsp. baking powder
1 tsp. salt
7 oz can whole kernel Corn
¼ cup butter, melted
1 cup milk
½ cup cheddar or Jack cheese
Heat oven to 400 degrees. Grease 8 x 8 x 2” square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.
Tamaya Blue Picante Pueblo Cornbread
1½ cup whole wheat pastry flour
1½ cup Tamaya Blue Cornmeal
2 Tbs. baking powder
1 tsp. salt
¼ cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
¼ chopped Pueblo Harvest Green Chili
onion ¼ cup honey
¼ chopped onion
6 Tbs. melted butter
4 tsp. red chili powder
Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then combine with wet ingredients. Mix wet and dry ingredients. Pour into 9” greased baking pan. Bake at 400 degrees for 35-45 minutes.
Breads
Pueblo Oven Bread
In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven’s middle rack and place a shallow pan of water on the bottom of the oven.
http://www.hallman.org/indian/recipe.html
KWAKUITL RECIPIES
*
Genuine Kwakuitl Indian recipes from NW Coast circa 1914.
o You will probably want to try this recipe for boiled halibut heads & backbone.
With etiquette tips included for chewing the bones and spitting them on the floor!
o Full instructions of how to cook a whale!
o In case you wanted to know; how to cook salmon guts!
o Another recipe: How to catch & cook sea slugs!
(Including the correct thing to say as you bonk them on the head.)
o And the ever popular: How to cook fresh salmon!
blue berry pudding
Tribal Affiliation : Navajo
Orgin of Recipe : grandma
Recipe Region : Southwest ~ California
Type of Dish : All Indigenous Ingredients
Ingredients
* corn flour
* water
* berries
Directions
cook corn flour with water and blue berries and leave to set.
Copyright NativeTech: Indigenous Food and Traditional Recipes 2005 | tprindle@nativetech.org
Native Fruit Drink
Tribal Affiliation : Cherokee and Creek
Orgin of Recipe : Offered by Ulunsuti ... who learned this from Grandmother
Recipe Region : Southeast ~ Prairie
Type of Dish : Contemporary & Traditional
Ingredients
* 4 Cups water
* 1 Cup of Fruit (Wild Strawberries, Wild Blackberries, any fresh berry or perhaps peaches)
* Honey (to taste)
Directions
Combine the water with the crushed, strained (if desired) fruit.
Add the honey and stir. Chill.
Note: Great cool down for a warm day!
Mullein Tea for congestion and cough
Tribal Affiliation : Indiana Cherokee
Orgin of Recipe : Offered by Sharon (Da-Li) Jones ... who learned this from learned from my great grandpa
Recipe Region : Southeast ~ Prairie
Type of Dish : Today’s Native Dishes
Ingredients
* 4-6 Young Mullein Leaves(Lamb’s Ears)
* Milk
* Teaspoon of sugar or honey per cup of tea made.
Directions
Boil the Mullein leaves in enough water to cover. Be sure to strain the liquid after boiling because the “hairs” on the leaves will cause throat irritation. Add some milk and a teaspoon of sugar or honey to personal taste per cup of tea.
Note: Mullein is a pale green plant and is called Lamb’s Ears due to the shape of the leaves being like that of the ears of a lamb and because of the “fuzzy” texture of the leaves. Do not pick large leaves of full grown plants or when the flower stalk appears. Leaves should be picked when the plant is under a foot tall. I don’t know why. I never thought to ask. :-(
[granny note: From memory, this may be the plant of which the dried flower stalk is used for a candle.]
Sagebrush
Tribal Affiliation : Shoshone-Bannock Nation
Orgin of Recipe : Offered by Chris ...who learned this from her family ( it’s common in her area )
Recipe Region : Northwest
Type of Dish : All Indigenous Ingredients
Ingredients
* Sagebrush (at least a handful)
* Water (a potful)
Directions
Rinse the sagebrush if you like, then put it in the boiling water.
The longer it boils the stronger it gets. You can add more water or let it get concentrated. This is used for colds and other ailments- it brings out a sweat in a person.
If you are a wimp (like me) you can add sugar.
Notes:
This is sagebrush, and not sweet sage (although sweet sage tea is used for ailments also) - use the stems and all. Many folks sell sagebrush in a stick for “smudging”- our tribe seldom (if ever) smudges with sagebrush - we use sweet sage.
Sagebrush is excellent for medicinal purposes. If you don’t have sagebrush growing near you - you could probably use part of one of those “smudge” sticks.
Pine Needle Tea
Tribal Affiliation : Chumash
Orgin of Recipe : Offered by Rebecca Rangel ... who learned this from her Chumash Indian Grandmother in-law
Recipe Region : Southwest ~ California
Type of Dish : All Indigenous Ingredients
Ingredients
* Needles, flowers, and candles from yellow pine.
Directions
Crush and snip needles, flowers, and pine candles.
Meantime, boil a pot of water.
Place pine in boiling water, cover, and remove from heat. Let steep from 20 minutes to all night.
What you don’t drink hot, refrigerate for a cold, refreshing drink.Experiment with proportions of pine needles to water.
The best tea will be a nice reddish color, and a small amount of oil will rise to the top.
This recipe makes a beautiful red tea, with a mild, pleasant taste. You can sweeten with honey if desired. If you drink this tea every day, it can relieve mild depression. Good for allergies too.
Note: If desired, you can simmer the tea awhile. It will be very strong, but will probably contain less vitamin C. Prepared this way, it is said to be good for coughs. It is also supposed to flush kidneys, although I have not noticed this effect.
Warning:I was looking at the recipes and noticed pine needles, upon looking at the
recipe I strongly felt the need to add a caution to this recipe; pregnant
women must NOT use this as pine needles will cause “abortion” this also
happens in cows, when they eat the pine needles they will drop their calf’s
(dead) within a couple of days if not hours. Please add this caution.
Thank you
Tracy Sampson
NWSFA Project Coordinator
Nicola Tribal Association
Box 188
Merritt, BC
V1K 1B8
Manzanita Juice
Tribal Affiliation : Passamaquoddy
Orgin of Recipe : Offered by Cindy...who notes the recipe has Miwok origins
Recipe Region : Southwest ~ California
Type of Dish : All Indigenous Ingredients
Ingredients
* Ripe manzanita berries
Directions
Pick and clean ripe manzanita berries.
Mash them a bit and add water.
Note: Real good.
Tea Index:
I know that there are many people who shop every day and do not have much in the pantry<<<
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People are awakening... Starting to prepare -
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March 4, 2009 |
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Daily news articles fill papers with many disconcerting events. You have only to scan the headlines to see everything from blizzards and power outages, earthquakes and floods to food shortages, pandemic concerns and near earth asteroid collisions, approaching Solar Cycle 24, El Niños / La Niñas, hurricanes and landicanes, worsening drought, winter tornadoes, in short, increasingly chaotic weather. Prepare your family by making use of our FREE preparedness information.
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PEOPLE ARE WAKING UP! News updates will be VERY SLOW for the next week due to a massive demand for Dare To Prepare. Much is happening right now that has the power to change our lives. People have awakened to the fact that we must take care of ourselves and not depend on government agencies. It's frightening to think FEMA is our "disaster deliverance". Thanks for your patience. —Stan and Holly |
http://www.nativetech.org/recipes/list.php?pagenum=3&searchingred=&categoryid=6&letter=
milkweed pickles
Tribal Affiliation : I am a roll member of The United Lumbee Nation of NC. My roll No. is AC8749. I live in Preble, NY
Orgin of Recipe : my own. I do a lot of experamentation with what are “weeds”. The woods and fields are my garden.
Recipe Region : Northeast ~ Great Lakes
Type of Dish : Contemporary & Traditional
Ingredients
* milkweed buds
* cider vinegar
* pickling spices of choice
Directions
Use small milkweed pods 1-1 1/2 inchs long. Make pickling brine of your choseing. I do some as dill pickles and some in a sweet bread & butter type brine. Put pods in jars (I use pint and 1/2 pint) cover with hot brine, work out air bubbles and process in water bath canner at a rolling boil for 15 minutes. This is also good using unopened tiger lily buds.
Copyright NativeTech: Indigenous Food and Traditional Recipes 2005 | tprindle@nativetech.org
Leather Breeches
Tribal Affiliation : Cherokee
Orgin of Recipe : Ancient Cherokee Nation
Recipe Region : Southeast ~ Prairie
Type of Dish : All Indigenous Ingredients
Ingredients
* fire
* string
* Kentucky Green Beans
Directions
You take your Kentucky beans and string ‘em up and hang ‘em near the fire to dry out. When they are dry. You can store ‘em for quite a while. Use them when needed.
Wild Tumbleweed Greens
Tribal Affiliation : Choctaw
Orgin of Recipe : Offered by Charlie One ShoeOffered by Charlie One Shoe
Recipe Region : Southeast ~ Prairie
Type of Dish : Contemporary & Traditional
Ingredients
* 1 Teaspoon Salt
* 1/4 Lb., Choice Of White Meat, Salt Pork ,Or Spiced Or Hot Sausage
* (picked as they come through the sand in early spring about 1 to 2 inches high)
* 4 Or 5 Lb.
* 1/4 Teaspoon Fresh Ground Black Pepper
* Juice Of 1/2 Lemon
Directions
Wash the tumble weeds in lukewarm water to free sand, then wash in cold water couple more times.
DrainPlace tumble weeds in large pot and cover with salted water.
Bring water to boil an add pepper, lemon juice and choice of meat( sausage should be sliced )
Cook uncovered (slow boil ) for around 15 min. Until tender ( don’t overcook).
Drain and season to taste with butter, salt or whatever, and serve as any other greens.
(don’t forget the fresh cornbread!)
Note: The Tumble Weeds will cook down a lot. When I was a young man these Greens were a large part of my family’s diet in the spring time .
I-Ya (Dried Pumpkin Rings)
Tribal Affiliation : Offered by Offered by Susan Marie Smith-Kennedy
Orgin of Recipe : Offered by Offered by Susan Marie Smith-Kennedy ...who learned this from Family recipe
Recipe Region : Southeast ~ Prairie
Type of Dish : All Indigenous Ingredients
Ingredients
* Fresh, Whole Pumpkin(S)
Directions
Slice pumpkin into rings about 1/2-inch thick.
Remove seeds.
Place slices on a screen or net and place in a sunny spot for 2-3 days or until dried.
These slices may then be stored and kept for stews, soups, or puddings.
Fried Yucca Petals
Tribal Affiliation : Cherokee (born and raised in San Antonio, Texas)
Orgin of Recipe : Offered by Offered by Susan Marie Smith-Kennedy ...who learned this from Family recipe
Recipe Region : Southwest ~ California
Type of Dish : Contemporary & Traditional
Ingredients
* 2 Fresh Tomatoes, Chopped
* 2 Medium Onions, Chopped
* 1 Tablespoon Shortening
* Flower Stalk From Yucca Plant
* 1 Cup Water
* Salt And Pepper, To Taste
Directions
Pull flower petals from stalk and wash in salt water.
Melt shortening in skillet and add flower petals, onion and tomatoes.
Stir gently until onions are soft.
Add water and simmer until most liquid is gone.
Salt and pepper to taste.
Note: The petals taste similar to cabbage.
And water to drink as well!
Good planning. Did you move there specifically for a survival plan?
And water to drink as well!
Good planning. Did you move there specifically for a survival plan?
Sorry for the double post
(note to self: drink less coffee, be more patient...)
Today is cat bath day, so I’m stressed already. We all HATE cat bath day (especially the poor furkids)
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