Is Recession Preparing a New Breed of Survivalist? [Survival Today

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

http://www.herbnet.com/ask%20the%20herbalist/asktheherbalist_arthritis.htm

QUESTION: I have been told that ACETYL-MYRISTOLEETE will help arthritis. Is this a
herbal substance? What can you tell me about it?

ANSWER: Unfortunately, cetyl myristoleate is not natural or herbal. It is a compound developed by a man named Harry W. Diehl in a home lab in Maryland. I did some research for you and it seems his company sells this product and includes milk thistle, which is a liver tonic and cleanser. My first question is, if this is healthy, why include a liver cleanser?

The following list includes several herbs that may help relieve the pain of arthritis. There is no known cure.

· Devil’s Claw: an anti-inflammatory, analgesic, digestive stimulant, Devil’s Claw is officially recognized as an anti-rheumatic in Europe.

· Yucca: Yucca improves digestion with actives called saponins. A problematic digestive system can result in excess histamine production, which leads to worsened inflammation and pain in some people.

· Alfalfa leaf: Alfalfa leaves provide needed nutrients to help bring your body to a healthy and aid in healing.

· Wild Yam root: (AKA Rheumatism Root) This root is an anti-inflammatory that can help reduce pain. It also has mild diuretic properties to gently cleanse the body of toxins and waste.

· Sarsaparilla root: Sarsaparilla is officially recognized in Europe for its anti-rheumatic, anti-inflammatory properties.

· White Willow bark: White Willow Bark contains salicin, a pain reliever. Salicin is used to make aspirin, but when the herb is used, it will not irritate the stomach.

· Horsetail: Horsetail contains silica, which is vital in strengthening and regenerating connective tissue (found abundantly in joints).

· Chickweed: a mild laxative, Chickweed aids in overall cleansing of the body. The laxative effect is so mild that most people do not notice it.

As with any herb, if you are pregnant or nursing, or if you are taking any type of medication, you should consult your doctor.

ANSWERS FROM DAVID BRILL
PAIN
QUESTION: I’m finding that the fingers on both hands are difficult to manipulate 1st
thing in the morning. They do improve later although there remains some
stiffness throughout the day. Also I’m in constant lower back pain when
using a treadmill or playing golf, which does not ease at all.

ANSWER: I would suggest seeing a doctor in your area to find out what is wrong, without knowing your age or other factors it is hard for me to guess what is wrong.

If I had these symptoms I would assume I had a problem with inflammation and possibly circulation or nerve issues.

Ginkgo is good for circulation
Saint Johnswort is good for nerve issues
Turmuric is a great antiinflammatory
Hawthorn is good for circulation and connective tissue issues

ABSYNTHE
QUESTION: my husband is trying to tell me absynthe can be used as an arthritus(sp) cure, or to ease the pain. I can’t find that in any of my nutritional material. Is that true?

ANSWER: I am assuming you are talking about Wormwood sometimes called Absinthe or Absinthium, Latin named: Artemesia absinthium.

This herb has been traditionally used internally for intestinal worms, amoebas and other parasites. It has also been used externally as a linament in vinegar or as a bath for rheumatism, sprains, strains, and sore muscles, this may be the association for the arthritis mentioned in your question. It is also a strong bitter herb, in the realm of herbal medicines there are herbs that have the same actions and are much safer to consume.

Caution is suggested for use of this herb, it is very toxic and should only be used by those trained to do so, it is high in volatile oils: pinene and thujone (a central nervous system poison) other constituents include absinthin, absinthic acid, cadinene, isovalerianic acid, lignans, phenolic acids, phellandren.

ARTHRITIS
QUESTION: I would like to know of a herb and how to prepare it for easing inflamation. This would be from arthritis

ANSWER: Devil’s Claw, Yucca, and Alfalfa seed. All are traditional arthritis remedies. They decrease pain and inflammation.

Meadowsweet, Honeysuckle, Mulberry bark, Willow bark, Black or Sweet Birch, Wintergreen. For symptomatic relief of pain and inflammation similar to aspirin.

Other anti-inflammatory compounds not in above categories: Guiac (Guiacum) or Lignum vitae, Boswellia (Ayurvedic herb), Turmeric and Sarsaparilla

In the diet

Increase water consumption. Most people don’t get enough water, but the water it helps with the inflammation and increase the fluids between joints cushioning them more. I would drink upwards to a gallon a day.

Increase Omega 3 fatty acids. If the consumption of dietary or supplementary Omega 6 to Omega 3 fatty acid ratio is off, inflammation will increase. Increase fish oils, or flaxseed oil for vegetarians, but flaxseed is harder to absorb.

Eliminate refined or processed foods it whole foods, lots of colorful fruits and vegetables. You want a diet rich in Flavonoids, which are anti-inflammatory. Therefore increase consumption of berries, grapes, cherries, rose hips, dark chocolate (unsweetened), colorful edible flowers, elderberries, blueberries, black and red raspberries.

There are other specific foods that are helpful. Pineapple contains Bromelain, an anti-inflammatory. Papaya has anti-inflammatory components. Paw Paws are a native fruit, called custard banana, with similar properties. Lemon juice or apple cider vinegar—one tablespoon in 8 oz water, drink throughout the day. Must be freshly squeezed lemon juice. Raw vegetable juices

Raw milk contains constituents some say reduce inflammation in arthritis.

http://www.herbnet.com/ask%20the%20herbalist/asktheherbalist_smoking.htm

SMOKING
Answers from Karen:
QUESTION: I have been smoking for a very long time and have tried to quit many times. I want something that I can continue to take until I feel the smoking habit is gone. Any suggestions? I’m 56 and really don’t want to put on pounds either.

ANSWER: Congratulations on trying to quit smoking. Unfortunately, the only thing that will cure the dependency your body has developed for nicotine is to stop - Cold Turkey. There is no herb that will feed that addiction. I would suggest increasing the Zinc in your diet, though, since one of the things smoking purportedly does is decrease the amount in our systems.

QUESTION: I’m in the process of kicking the NASTY smoking habit. I have herd a lot of good about the herb
LOBELIA, so I went and bought LOBELIA(inflata)50mg capsules. My question is is how many capsules should I take and how many time a day. There seems to be all different answers on the internet on the right dosage (I sure wouldn’t want to OD on it) can you help.

ANSWER: Lobelia, also called “Indian Tobacco” or “pukeweed” in large amounts can cause vomiting and could be fatal. Lobelia is usually used for coughs and other respiratory problems, but should never be taken internally long term. It is an anti-spasmodic as well as an expectorant. It is usually combined with other herbs as it is very potent. I wouldn’t venture a guess as to dosage. I can’t find anything referencing using it as a smoking cessation aid. Since it is purported to have nicotine-like effects, it is probably feeding your cravings rather than eliminating or suppressing them. I did find a reference saying that more than 50 mg can suppress breathing, depress blood pressure and even lead to coma. Vitamins C, E and B complex will help you to rebuild your system. Catnip, hops, skullcap and valerian root are better choices to reduce the anxiety and nervousness associated with nicotine withdrawal. Dandelion Root and milk thistle will help protect your liver from the toxins and slippery elm will help to relieve any lung congestion and coughs.

QUESTION: What i am looking for is a natural herb’s that remove nicotine from the body. In combination with helping with stress, etc that come with nicotine withdrawal. Any information would be greatly useful.

ANSWER: Congratulations on trying to kick the habit! Vitamins C, E and B complex will help you to rebuild your system. Catnip, hops, skullcap and valerian root are good choices to reduce the anxiety and
nervousness associated with nicotine withdrawal. Dandelion Root and milk thistle will help protect your liver from the toxins and slippery elm will help to relieve any lung congestion and coughs. If you are interested in a custom formulation, please e-mail me with the word ORDER in the subject line and ask for my smoking cessation tea.

Answers from David:
QUESTION: Is there a herb that if I drink would cover up any tobacco use on a
insurance test?

ANSWER: None that I know of. I’d try stopping the tobacco.

QUESTION:
I was wondering if you know of any herbs that can assist in the reduction of nicotine cravings?

ANSWER: For Smoking Cessation yes there are herbs which reduce the cravings, make cigerettes taste bad and help with withdrawal.

Here are a few examples:

Lobelia, Pukeweed, Indian Tobacco, Latin Named: Lobelia inflata, L. cardinalis, L. syhpilitica

Lobelia is an Antispasmodic especially to the lung and diaphragm it is appropriately used for cough, spastic bronchitis, hiccups along with spasm in the muscle tissue and caused by the nervous system. In some instances it has been shown to decreases nicotine cravings (lobelia is closely related to the nicotine plants in the plant kingdom and it is theorized that the chemicals in lobelia take up the nicotene receptor sites in your body reducing cravings).

Lobelia is contraindicated during Pregnancy (unless you know what you are doing), low Blood Pressure, Depression and people who get nauseated easily.

The dosage of lobelia is suggested in drops starting very low (5-10 drops of tincture) and working up a drop at a time until nausea occurs then drop back a couple drops to relieve the nausea. Lobelia can be irritating take it with food.

To make cigarettes taste bad use Plant Name: Licorice Root, Latin Named: Glycorrhiza uralensis or Plant Name: Fennel Seeds Latin Named: Foeniculum vulgarus

To help with withdrawal utilize Fresh Oats, Latin Named: Avena sativa

http://www.herbnet.com/ask%20the%20herbalist/asktheherbalist_sinus_infection.htm

ANSWERS FROM KAREN
SINUS INFECTION
QUESTION: My doctor diagnosed me with a sinus infection and prescribed me antibiotics. Will this sinus infection cause me headaches and what causes me to get a sinus infection. Is it something I eat? Or am I deficient in some way?

ANSWER: Could very well be what you’re eating. White flour is the number one culprit. I suffered from this myself for years. Then, while on the Atkins Diet, I eliminated the white flour from my diet and lo and behold, no more sinus problems - at all! Amazing isn’t it. I don’t have trouble with whole wheat ground flour, but if I even put a piece of white bread in my mouth, within 10 minutes, my head plugs up and I’m all phlegmy. You might try eliminating white flour from your diet before pursuing other options. Even with herbs, why take something you don’t really need?

QUESTION: Can you recommend any herb to help sinuses?

ANSWER: Help sinuses? What exactly are you trying to accomplish? Lots of times, sinus problems are a direct result of what we’re eating. (personally, I can’t eat anything with white flour in it or my sinuses plug up, and I mean immediately!) I would check to see what’s in your diet first to make sure you’re eating correctly. Wheat and corn are the two most common food associated with allergies. I would make sure you aren’t taking in any white flour, white sugar, preservatives or artificial sweeteners. Are your sinuses infected, or plugged up? Actually, my favorite herb for a plugged up nose was ephedra. The FDA has banned its use now in most of the country, but if you have access to ephedra tea, it can really help with a stuffy nose. My Allergy Tea might be helpful for you. You can find it at www.allgoodegifts.com in the Apothecary under medicinal teas.

ANSWERS FROM DAVID:
SINUSITIS
Question: I have been experiencing sinus problems now for some time. I have been
told that I have chronic sinusitis. What do you recommend?

Answer: Why do you have chronic sinusitis is it allergies, infections, poor diet, stress, lack of exercise, all these and more can affect this issue. I would really like more information about you, diet, lifestyle, health etc. Without that I am taking a shot in the dark. It seems you have tried everything, but I will give you some things to think about.
For allergies use Eyebright and Gano Derma to lessen histamine response, check
what you are allergic too, many people are allergic to milk or gluten found
in lots of food products, others dust, mold etc. To reduce reaction remove
allergen from your diet or environment first and for most. For constant colds and flu use immune building herbs such as medicinal mushrooms or Astragulus to build your immune system, for acute onset of a cold or flu use Garlic and Echinacea in large amounts. Some people have taken up to 9 cloves a day the first couple of days, for Echinacea it has been used successfully at a teaspoon of tincture every couple of hours for the first 3 days.
Eliminate sugars and empty calories from your diet, anything with corn syrup,
glucose, sucrose, dextrose, maltose, and any alcohol sugars such as sorbitol,
all refined or bleach flour or wheat products, such as pasta, cereal and
bread. Stay away from all processed foods. The fuel of infection is sugar
and carbohydrates. Fat free products are full of sugars, they take the fat
out and add sugars for flavor and texture, avoid them also. No soda, juice,
sports drinks or sweetened teas or coffee.
Your diet should consist of water, vegetables, proteins then a small amount
of fat. Make a 3 X 5 card up and list the following:
1 Water
2 Vegetables and fiber
3 Proteins
4 Fats
Take the card everywhere you go, before eating or planning a meal pull the
card out and look at it, your choices are easy now, start with 1 as your
preferred drink, 2 should be your major part of the meal (look for the salad
or vegetarian menu choice), 3 protein should be the size of a deck of playing
cards about 4 oz, fats are not all bad and we need essential fatty acids, but
fats should consist of less than 15-20 percent of your diet. Use Olive oil,
fats from deep sea fish, small amounts of nuts and seeds on salad to dress the salad up. These should cover the fat requirement in your diet.
Fruits are also full of sugar and should be your dessert of chose if you have
dessert at all.
Use immune building herbs such as:
Astragulus, Huang Qi, Yellow Leader, Latin Name: Astragulus membrananceus
Use medicinal mushrooms such as Gano derma, Maitake, Shitake and Chaga to help build the deep immune system and fight infection. Make broths of the
mushrooms as a base for vegetable soup or take them as tinctures.
Get as much Garlic in you as possible, add it to your daily diet, you should
smell like garlic.
Herbs specific for Sinusitis are:
Elder Berry and Elder Flower, Latin name: Sambucus nigra (European), S. canadensis Long history of use for sinusitis, colds and flu helps fight the germs involved.
Sage, Latin Name: Salvia officinalis dries excess mucus
Thyme, Latin Name: Thymus vulgarus, T. serphyllum powerful antiseptic use for bacterial or viral conditions.
The Chinese herb Bai Zhi \Bi-Zur\, Angelica, Latin Name: Angelica dahurica it is been traditionally used for excessive mucus discharge which comes and goes, sinus headache, sinusitis, rhinitis.
Calamus, Sweet Flag, Bitter Root, Muskrat Root, Latin Name: Acorus calamus long history of use for colds and flu. head colds with congestion, sinus Headache with fullness.
Barberry, Oregon Grape Root, Latin Name: Berberis vulgaris A gargle for sinus infection.
Eyebright, Latin Name: Euphrasia sp probably the number one used herb for Sinusitis. Use tincture 1/2 a teaspoon up to 4 times a day.
Lomatium, Bear Root (Bear Medicine), Biscuit Root, Latin Name: Lomatium disectum traditionally used for acute and chronic viral or bacterial disease, make as a tea then Inhale for sinus infections and sinus headaches before drinking.
Usnea, Old’s man beard, Latin Name: Usnea barbata Traditionally used for bacterial or viral conditions such as sinusitis.
Take Vitamin C 1 gram or more and take Zinc upwards to 200 mg per day to improve infection fight capabilities of your body.

Question: I just read that over 90 percent of chronic sinusitis is caused by a fungus
in the sinus cavity. can you suggest any herbs that might help eradicate
fungus?

Answer: I don’t know where you got your information, some people believe systemic Candadiasis (a fungus) causes allergic reactions in the body including sinus drainage or possible infection, if you had this you would be hospitalized. I am wondering if you have sinus drainage due to lots of colds and flus, chronic infection or allergies. I am wondering what is the cause and why.
Here are my thoughts and suggestions:
For allergies use Eyebright and Gano Derma to lessen histamine response, check what you are allergic too, many people are allergic to milk or gluten found in lots of food products, others dust, mold etc. To reduce reaction remove allergen from your diet or environment first and for most.
For constant colds and flu use immune building herbs such as medicinal mushrooms, astragulus to build your immune system, for acute onset of a cold or flu use Garlic and Echinacea in large amounts.
But to simply answer your question here is a list of herbs that have antifungal properties:
Internally (use in diet)
Garlic, latin named Allium sativum
Thyme, latin named Thymus vulgaris
Cardamom, latin named Amomom cardamomom
Most of the aromatic herbs in your spice closest, onions, ramps
Herbs that can be used as medicines internally, with herbalist guidance, many of these have antibacterial, antifungal and antiviral properties and many are only effective topically (they must be in contact with germ)
Myrrh, latin named Commiphora molmol or C. myrrha
Barberry or Oregon Grape Root, latin named Berberis vulgaris
Yellowroot, latin named Xanthorrhiza simplicissima
Chaparrel, latin named Larrea divaricata, L. Mexicana, L. tridentata
Usnea or Old man’s beard, latin named Usnea barbata
Spilanthes, latin named Spilanthes oleracea

Externally use only
Black Walnut, latin named Juglans nigra, use green hulls

External use or inhalation into lungs and sinus
Lavender essential oil, Latin named lavendula officianalis
Tea Tree essential oil
A non-herb product called Propolis which is gathered Bee resin

[A page about survival, below a snippet]

http://www.greatdreams.com/basic.htm

57. RAISING YOUR OWN CHICKENS:
Here’s a great idea for your meat chickens. You might want to consider feeding your chickens nothing but sprouted wheat if you don’t free-range your birds. However, free-ranged chickens and their eggs are healthier to eat. Buy wheat and soak it in a bucket of water overnight. Drain off the water (give it to the chickens) and let the bucket sit for 3 or 4 days. Rinse the wheat twice a day. Once the little root pokes out it can be fed to the chickens and will have so much more vibrational energy (or spark of life) and nutrition than the unsprouted wheat kernel had.

Chickens fed only on unsprouted wheat will dress out to about 8 to 9 pounds each—this sounds incredible but it’s really true. If you are going to raise chickens for meat it would be interesting to try this method. Chickens fed the regular way average 5 to 6 pounds on average.

The sad truth is that store-bought chicken is mushy and tasteless and of course, you get all the hormones and chemicals the chicken ate. When you taste your first home-raised chicken meat you will be in awe. Chickens raised on the sprouted wheat taste even better.

These days, anything you can get that is organic is healthier than anything you buy in a grocery store. Buying at local farm markets is preferable. Always ask if the food is organic before buying.

Even if you don’t eat your chickens this idea can be considered for the “after time” when perhaps you might be scrambling for something nutritious to feed your birds.

58. MONEY? What good will money be? Greenback are usually the first thing to become worthless in a sinking society. Gold, silver and gems are what are needed after the governments all collapse.

59 - SALT:
Salt is scarce in wet climates away from the ocean. The only natural source in such places is mineral springs. Vegetarian animals need salt and animals like deer and elk and mountain goats will go to a lot of trouble to get it. Porcupines need even more sodium than most in order to survive all the excess potassium they get from eating pine bark.

Thus, to find salt in the wilderness, find out where the animals get it. I once found what seemed to be too many deer trails in a certain area of forest, and after exploring a bit found that they all converged on a mineral spring. This particular spring was not shown on any geological survey map and was pretty much trampled into a mud-wallow by the deer and elk, but in a pinch a person could dig it out and get salty water. Note it is also a good place to get deer and elk, and maybe indian arrow-heads. Of course some mineral springs have poisonous amounts of minerals like arsenic in them too, so you’re taking a bit of a gamble with any non-tested mineral water.

60. SPROUTS - Don’t overlook sprouting as a great source of food in time to come.
For families with financial constraints buying even very large amounts of seeds to sprout is affordable. You can live entirely on sprouts.

The seeds stay viable for many years and are packed with nutrition and living, vibrating energy for your body. This is a “living” food vs. a dead food. If you have little storage space and few dollars you may want to learn more about sprouting.

Practice now, making and using sprouts. You can do it simply: for alfalfa sprouts (the most common) just use a tablespoon of seeds, soak them in some water in a jar over night. The next day pour off the water. The health food stores have a 3- piece lid kit to screw onto any wide-mouth canning jar. After you pour off the water invert the jar on an angle upside down (I use a little dish to set it in). Rinse those same sprouts twice a day, morning and night. They don’t need the sun to sprout.

After 2 or 3 days they will have all sprouted and you can set the jar in a sunny window if you wish to “green” them up for use in salads or eat out of hand. We always drink the rinse water because it’s packed with vitamins and minerals. Or use this water to water your plants. Or for your pet’s water.

Walton’s has a sprout variety pack that’s already vacuum packed and has lots of different kinds of sprout seeds. We bought ours back in 1997 and they are still sprouting great.

Some of the bigger seeds will make really big, long sprouts. They taste the best when eaten young, though. Older sprouts tend to taste somewhat bitter. A sprout can actually be eaten anytime the tiny little root appears. We usually wait a few days, though.

It will be fun to learn about sprouts and a great comfort again, if folks want very much to prepare but don’t have a lot of money.

continued.

[This page has farming, and lists of what to store for a years supplies, for when it hits the fan.

http://www.earthmountainview.com/An_Old_Fashioned_Farm.htm

INSECTS

Be aware of ticks, mosquitoes, and ants, and the diseases they carry.

Be watchful for Lyme disease from ticks. Also Rocky Mountain spotted fever.

Fleas can also carry disease

Find a natural insect repellent. Marigolds give off a scent that bugs and mosquitoes do not like.

Relieve itching: Use a cotton ball to dab mosquito and other bug bites with white vinegar straight from the bottle.

Repel Mosquitoes: Tie a sheet of dryer sheets through a belt loop when outdoors during mosquito season.

Mosquito bite relief: - Rub some onion juice on the bite. Smells, but works!

Insect Repellent: Make a solution of mint oil and rubbing alcohol, place in a spray bottle and spray yourself before any outings, the mint acts as a natural deterrent for most insects.

Bee sting relief - combine a little baking soda and water to form a paste...dab on bite.
Ants:
Keep a small spray bottle handy, and spray the ants with a bit of soapy water.

Set out cucumber peels or slices in the kitchen or at the ants’ point of entry. Many ants have a natural aversion to cucumber. Bitter cucumbers work best.

Leave a few tea bags of mint tea near areas where the ants seem most active. Dry, crushed mint leaves or cloves also work as ant deterrents.

Trace the ant column back to their point of entry. Set any of the following items at the entry area in a small line, which ants will not cross: cayenne pepper, citrus oil (can be soaked into a piece of string), lemon juice, cinnamon or coffee grounds.
Ants on the deck? Slip a few cut up cloves of garlic between the cracks.

Cockroaches
It is a little known fact that roaches like high places. If you put boric acid on TOP of your kitchen cabinets (not inside), if space allows between ceiling and cabinets, the roaches will take the boric acid to their nests, killing all of them. Boric acid is toxic by mouth - keep away from children and pets.

Catnip is a natural repellent to cockroaches. The active ingredient is nepetalactone, which is non-toxic to humans and pets. Small sachets of catnip can be left in areas of cockroach activity. Catnip can also be simmered in a small amount of water to make a “catnip tea” which can be used as a spray to apply around baseboards and behind counters. This natural repellent should only be used in homes without cats!

Keep a spray bottle of soapy water on hand. Spraying roaches directly with soapy water will kill them.

In an empty one pound coffee can, place 1 or 2 pieces of bread which have been soaked thoroughly with beer. Place in areas known to have roach infestations.

Leave bay leaves, cucumber slices or garlic in the affected area as deterrents.

The fruit of the Osage orange tree, the hedgeapple, is a natural roach repellent. Leave one hedgeapple per room for effective deterrence up to two months. You can learn more about hedgeapples for pest control at hedgeapple.com.

Non-toxic roach traps are commercially available. Inspect regularly.

Fleas

Citrus is a natural flea deterrent. Pour a cup of boiling water over a sliced lemon. Include the lemon skin, scored to release more citrus oil. Let this mixture soak overnight, and sponge on your dog to kill fleas instantly.

Add brewer’s yeast and garlic, or apple cider vinegar, to your pets’ food. However, it is not advisable to use raw garlic as a food supplement for cats.

Cedar shampoo, cedar oil and cedar-filled sleeping mats are commercially available. Cedar repels many insects including fleas.

Fleas in the carpet? The carpet should be thoroughly vacuumed especially in low traffic areas, under furniture, etc. Put flea powder in the vacuum cleaner bag to kill any fleas that you vacuum up, and put the bag in an outdoor garbage bin.

Trap fleas in your home using a wide, shallow pan half-filled with soapy water. Place it on the floor and shine a lamp over the water. Fleas will jump to the heat of the lamp and land in the water. The detergent breaks the surface tension, preventing the flea from bouncing out.

Mosquitoes

The most important measure you can take is to remove standing water sources. Change birdbaths, wading pools and pet’s water bowl twice a week. Keep your eavestroughs clean and well-draining. Remove yard items that collect water.

In a New England Journal of Medicine study, oil of eucalyptus at 30% concentration prevented mosquito bites for 120.1 minutes, while Bite Blocker with 2% soybean oil kept bites away for 96.4 minutes. (the eucalyptus oil must have a minimum of 70% cineole content, the active therapeutic ingredient.) Citronella, a common alternative to DEET, performed poorly, warding off bugs for only 20 minutes.

If you’re using the barbeque, throw a bit of sage or rosemary on the coals to repel mosquitos.

An effective natural bug repellent can be made using garlic juice. Mix one part garlic juice with 5 parts water in a small spray bottle. Shake well before using. Spray lightly on exposed body parts for an effective repellent lasting up to 5 - 6 hours. Strips of cotton cloth can also be dipped in this mixture and hung in areas, such as patios, as a localized deterrent.

Neem oil is a natural vegetable oil extracted from the Neem tree in India. The leaves, seeds and seed oil of the Neem tree contain sallanin, a compound which has effective mosquito repelling properties. Neem oil is a natural product and is safe to use. Neem oil is also an excellent skin moisturizer and highly regarded for its wound healing properties. Look for new Neem Oil-based commercial products on the market. The website, nutraceutic.com, is one source.

Planting marigolds around your yard works as a natural bug repellent because the flowers give off a fragrance bugs and flying insects do not like.

Campers often report that the very best mosquito repellent is Avon Skin-So-Soft® bath oil mixed half and half with rubbing alcohol. Another recommended insect repellent is Vick’s Vaporub®.

Thai lemon grass
(Cymbopogon citratus) is a natural and effective mosquito repellent. It contains the natural oil, citronella, which is safe and effective; in fact, lemon grass citronella is considered more effective than true citronella as an insect repellent.

You can buy Thai lemon grass at garden centers and supermarkets, and it grows readily into a clump about 15” across and about 2ft tall. To use as a mosquito repellent, break a stalk off from the clump, peel off the outer leaves, until you find the scallion-like stem at the base. Bend the stem between your fingers, loosening it, then rub it vigorously between your palms - it will soon become a pulpy, juicy mass. Rub this over all exposed skin, covering thoroughly at least once. You can also make a tincture using alcohol, for spray applications. Plantings around the patio will also help repel mosquitoes.

Flies
Use mint as a fly repellent. Small sachets of crushed mint can be placed around the home to discourage flies.

Bay leaves, cloves and eucalyptus wrapped in small cheesecloth squares can be hung by open windows or doors.

Place a small, open container of sweet basil and clover near pet food or any open food in the house.

A few drops of eucalyptus oil on a scrap of absorbant cloth will deter flies. Leave in areas where flies are a problem.

You can make your own flypaper with this simple recipe: Mix 1/4 cup syrup, 1 tbsp. granulated sugar and 1 tbsp. brown sugar in a small bowl. Cut strips of brown kraft paper and soak in this mixture. Let dry overnight. To hang, poke a small hole at the top of each strip and hang with string or thread.

A plastic bag filled with water is an effective fly deterrent

Moths

Cedar chips in a cheesecloth square, or cedar oil in an absorbant cloth will repel moths. The cedar should be ‘aromatic cedar’, also referred to as juniper in some areas.
Homemade moth-repelling sachets can also be made with lavender, rosemary, vetiver and rose petals.
Dried lemon peels are also a natural moth deterrent - simply toss into clothes chest, or tie in cheesecloth and hang in the closet.

Earwigs

Diatomaceous earth is a safe and effective way to control earwigs in the home. One application in key spots (bathroom, baseboards, window frames) can be a long-term repellent.
To trap earwigs, spray a newspaper lightly with water, roll it up loosely and secure with a string or rubber band. Place on the ground near earwig activity. The next morning pick up and discard the paper in a sealed container.
Another method to trap earwigs is to take a shallow, straight-sided container and fill it half full with vegetable oil. Clean the trap daily; the oil can be re-used.

Silverfish

Silverfish prefer damp, warm conditions such as those found around kitchen and bathroom plumbing. Start by vacuuming the area to remove food particles and insect eggs. Silverfish can be easily trapped in small glass containers. Wrap the outside with tape so they can climb up and fall in. They will be trapped inside because they cannot climb smooth surfaces. Drown them in soapy water. The best preventive control is to remedy the damp conditions.

Wild cherry trees encourage peach borer and tent caterpillar.

Elms are breeding quarters for canker worms

Wild roses foster rose chafer

Red cedars are alternate hosts for rust disease of apple and quince

http://www.earthmountainview.com/earthwise/companion_planting.htm

NOTE: Companion Planting is what you do yourself so that you don’t have to use chemicals in your garden.
Companion planting is based on the idea that certain plants can benefit others when planted in near proximity. The scientific and traditional basis for these plant associations are discussed. A companion planting chart for common herbs, vegetables, and flowers is provided, as is a listing of literature resources for traditional companion planting.

Generally, companion planting is thought of as a small-scale gardening practice. However, the term here is applied in its broadest sense to include applications to commercial horticultural and agronomic crops.
Trap Cropping

Sometimes, a neighboring crop may be selected because it is more attractive to pests and serves to distract them from the main crop. An excellent example of this is the use of collards to draw the diamond back moth away from cabbage
Symbiotic Nitrogen Fixation

Legumes—such as peas, beans, and clover—have the ability to fix atmospheric nitrogen for their own use and for the benefit of neighboring plants via symbiotic relationship with Rhizobium bacteria. Forage legumes, for example, are commonly seeded with grasses to reduce the need for nitrogen fertilizer. Likewise, beans are sometimes interplanted with corn. On request ATTRA can provide additional information on Rhizobium inoculation.
Biochemical Pest Suppression

Some plants exude chemicals from roots or aerial parts that suppress or repel pests and protect neighboring plants. The African marigold, for example, releases thiopene—a nematode repellent—making it a good companion for a number of garden crops. The manufacture and release of certain biochemicals is also a factor in plant antagonism. Allelochemicals such as juglone—found in black walnut—suppress the growth of a wide range of other plants, which often creates a problem in home horticulture. A positive use of plant allelopathy is the use of mow-killed grain rye as a mulch. The allelochemicals that leach from rye residue prevent weed germination but do not harm transplanted tomatoes, broccoli, or many other vegetables.
Physical Spatial Interactions

For example, tall-growing, sun-loving plants may share space with lower-growing, shade-tolerant species, resulting in higher total yields from the land. Spatial interaction can also yield pest control benefits. The diverse canopy resulting when corn is companion-planted with squash or pumpkins is believed to disorient the adult squash vine borer and protect the vining crop from this damaging pest. In turn, the presence of the prickly vines is said to discourage raccoons from ravaging the sweet corn.
Nurse Cropping

Tall or dense-canopied plants may protect more vulnerable species through shading or by providing a windbreak. Nurse crops such as oats have long been used to help establish alfalfa and other forages by supplanting the more competitive weeds that would otherwise grow in their place. In many instances, nurse cropping is simply another form of physical-spatial interaction.
Beneficial Habitats

Beneficial habitats—sometimes called refugia—are another type of companion plant interaction that has drawn considerable attention in recent years. The benefit is derived when companion plants provide a desirable environment for beneficial insects and other arthropods—especially those predatory and parasitic species which help to keep pest populations in check. Predators include ladybird beetles, lacewings, hover flies, mantids, robber flies, and non-insects such as spiders and predatory mites. Parasites include a wide range of fly and wasp species including tachinid flies, and Trichogramma and ichneumonid wasps. Agroecologists believe that by developing systems to include habitats that draw and sustain beneficial insects, the twin objectives of reducing both pest damage and pesticide use can be attained. For detailed information on establishing beneficial habitats, request the ATTRA publication Farmscaping to Enhance Biological Control.
Security Through Diversity

A more general mixing of various crops and varieties provides a degree of security to the grower. If pests or adverse conditions reduce or destroy a single crop or cultivar, others remain to produce some level of yield. Furthermore, the simple mixing of cultivars, as demonstrated with broccoli in University of California research, can reduce aphid infestation in a crop.

continues with the many plants that are used.

Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.

* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt’s or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste

Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.

Note: A word about chili powder: The most-recommended chili powder in Texas is Gebhardt’s, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and youll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible to you, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick’s or Durkee’s chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called “chili powder” — not cayenne, not crushed red pepper, not ground red pepper.

http://www.texascooking.com/recipes//chiligravy.htm

How to Make Your Own Chili Powder
or Some Like it Hot
by Eleanor Bradshaw

June may seem an unlikely month to present a how-to piece on making your own chili powder. Sure, there are lots of us who love chili year round, but many people really dont think about chili, especially making it, until the heat of summer has tapered off, and a nip is in the air.

When it comes to something as seemingly superfluous as making your own chili powder, after the McCormick people have gone to the trouble of putting all those little bottles on the supermarket shelf, you need some lead time to turn the whole idea over in your mind.

Im not going to spend much time talking you into it. Its not hard to do. You dont need any special equipment. Its fun. And you end up with an incredibly good, fresh, unadulterated chili powder that will (excuse me, McCormick) put all those little bottles to shame. Not only that but, once you learn how to turn dried chiles into chili powder, you can keep a stock of your favorite chiles on hand to use whenever you wish, even if you live in an area where chiles are not readily available.

Buy Mexican Food Products Here
Authentic Mexican spices at MexGrocer.com

Now, the following recipe is a guide — something you can go by. The whole point of making your own chili powder is to make it to your own personal taste.

Assemble the following ingredients:

For mildness and flavor:

* 4 Ancho chiles (dried poblanos) [see Chile Primer]
* 3 Dried New Mexico chiles

For heat:

* 3 to 5 Dried Chiles de Arbol or Cayenne

For flavor:

* 2 tablespoons cumin seeds, toasted
* 2 tablespoons garlic powder
* 2 teaspoons ground oregano (Mexican oregano, if you can get it)

Preheat your oven to 300F.

Remove stems and seeds from all the chiles. Cut each chile in half with scissors and flatten the pieces. Incidentally, good dried chiles will still have some moisture in them and be fairly pliable. Dont use dried chiles that are so dry and fragile that they shatter when touched. Chile ristras and wreaths are wonderful decorative accents, but the chiles dry out and lose their flavor.

Readers clicked to these chili recipes:

* Texas Style Chili
* Pedernales River Chili
* Brazos River Chili
* Three Chiles Chili

Other related articles:

* FAQ on Different Chiles
* Raven Article - Chili Weather

Put the chiles in a single layer on a baking sheet and bake for 4 or 5 minutes. Remove the pan and check the chiles (they cool almost immediately). The smaller chiles will be toasted first, so remove them and set aside. Bake the larger pieces another 4 minutes and check again. The poblanos will be done last, but as portions of them toast, break them off and set aside returning the pan to the oven if necessary.

When all chiles are toasted and crispy, break each piece into two or three pieces and place in a blender. Pulse briefly until you have powder.

Toast the cumin seeds by placing them in a dry skillet over medium heat. Stir the seeds constantly being very careful not to let them scorch. When they are a few shades darker than the untoasted seeds, they are ready. Grind the toasted seeds with a mortar and pestle or with a rolling pin between two sheets of waxed paper.

Add the ground cumin, garlic powder and oregano to the ground chiles in the blender. Pulse a few more times to thoroughly mix the powder, and youre through. You should have about 1 cup of chili powder, depending upon the size of your chiles.

You have created your own custom blend of chili powder. If you compare what you have just made with the store-bought variety, you will find it to be much darker in color with a deeper, richer aroma and taste. Naturally, you will want to test your creation, and an excellent recipe for doing so is the Brazos River Chili in Grandmas Cookbook, or any good recipe that relies heavily on chili powder.

This recipe makes very good chili powder, but is by no means written in stone. The chiles and other ingredients can be varied according to your taste. To add the smoky heat of chipoltes (smoked jalapeos), for instance, substitute a chipolte for one of the chiles de arbol. Or better yet, toast some chipoltes and make a pure chipolte powder from them. A teaspoon of chipolte powder is the rough equivalent of one chipolte chile.

Store your chili powder in a small, airtight container like a glass jar with a lid that can be tightened. If you make more chili powder than you will be using in the immediate future, triple bag it in plastic bags and put it in the freezer.

With this knowledge, you are limited only by your imagination and your taste.

END OF ARTICLE

URL for this article: http://www.texascooking.com/features//jun97chilepowder.htm

Grandma’s Fried Okra and Potatoes
This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick — something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods.

* 1 pound fresh okra
* 2 large potatoes (baking type — not new potatoes)
* 1 medium white onion, finely chopped
* 1/2 cup cornmeal
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 1/4 teaspoon ground pepper

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

http://www.texascooking.com/recipes//friedokra.htm

Old-Fashioned Fried Okra

* 1 quart okra (4 cups)
* 1/2 cup all-purpose flour
* 1/2 cup cornmeal
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 egg, well beaten
* 1 cup shortening

Wash okra well and drain. Cut off tip and stem ends. Cut in 1/2-inch pieces, and set aside in medium bowl.

In a separate bowl, stir together the flour, cornmeal, salt and pepper. Pour the beaten egg over the okra, and toss until okra is coated. Pour flour mixture over okra, and toss to coat.

Heat shortening in a large skillet over medium heat (oil should be hot, but not smoking hot). Add okra and fry until brown and crisp. Drain well on paper towels. Makes about 6 servings.

Note: Remember, the larger the okra pod, the tougher it will be, so choose small pods.

http://www.texascooking.com/recipes//fried_okra.htm

Grandma’s Fried Fruit Pies
These little pies are so good. The last time I made them, the people who said “I’ll just have one,” had at least two.

This pastry recipe will make twelve 5- to 6-inch pies.

* 3 cups all-purpose flour
* 1 teaspoon salt
* 3/4 cup Crisco or other good vegetable shortening
* 1 egg, lightly beaten
* 1/4 cup cold water
* 1 teaspoon white vinegar

Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

The Filling
Although the basic recipe is listed, please note that for each cup of dried fruit, you need at least a half-cup and probably more of water, and 2 tablespoons of sugar. If you make a dozen pies, you may want to mix up the flavors. Using the proportions in this recipe, for example, I made six Apricot and six Apple/Cherry by using approximately 1-1/2 cups of dried apricots and 1 cup of apples and 1/3 cup of dried cherries. Of course, I cooked the apricots separate from the apples and cherries.

* 3 cups dried fruit (apricots, peaches, apples)
* 1-1/2 cups water
* 6 tablespoons sugar
* 1/4 teaspoon cinnamon
* 1/4 teaspoon ground allspice

On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in the sugar and spices. This step may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.

Putting It All Together
Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles do not have to be perfect, and ragged edges are okay.

Put 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making the familiar half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and any holes in the dough are crimped.

Frying
I use two methods and both are good. To deep-fry, heat the oil in a deep pan with steep sides or a deep-fryer. Carefully lower the pies into the oil, one at a time, and fry until golden brown, 3 to 4 minutes. You don’t have to worry about cooking the filling since it’s already cooked. The frying process merely cooks the dough.

The second method is panfrying. Fry the pies in about a half inch of oil in an electric frying pan set to 375° F. Panfrying takes a little longer and the pies have to be turned, but the end result will be every bit as good. Sprinkle the hot fried pies with confectioners’ sugar or cinnamon sugar.

Note: Whatever the frying method, be sure your oil is very fresh. You don’t want your pies to take on the flavor of last week’s onion rings.

http://www.texascooking.com/recipes//friedpies.htm

As good as it sounds.

Fudge Nut Pie

* 2/3 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 3 eggs
* 1-1/4 cups dark corn syrup (Karo©)
* 2 1-ounce squares unsweetened chocolate, melted
* 3 tablespoons butter, melted
* 1-1/2 teaspoons vanilla extract
* 1 cup chopped pecans
* 8-ounce carton of whipped topping
* 1 9-inch unbaked pastry shell

Preheat oven to 350°F.

In a mixing bowl, combine the sugar, flour and salt. Set aside.

In a separate bowl, beat the eggs, then stir in the corn syrup, melted chocolate, butter and vanilla.

Blend the dry ingredients into the chocolate mixture, and fold in the chopped pecans. Pour into pastry shell.

Bake for 55 to 60 minutes, or until knife inserted into center comes out clean.

Serve with ice cream or whipped cream.

http://www.texascooking.com/recipes//fudge_nut_pie.htm

Heavenly Lemon Bread Pudding
This bread pudding is similar to a soufflé. It will, in fact, “fall” a little as it cools, but you won’t be disappointed with its creamy tartness.

* 3 rounded cups of 1/2-inch bread cubes (see Note)
* 1 tablespoon plus 1 teaspoon grated lemon zest
* 1 cup whipping cream
* 1 cup whole milk
* 1 cup sugar
* 3 tablespoons butter, cut into small pieces
* 1/4 teaspoon salt
* 4 large eggs, separated
* 1/2 cup fresh lemon juice
* confectioners’ sugar

Preheat oven to 325°F. Butter the bottom only of a 2-quart casserole or soufflé dish.

Combine bread cubes and lemon zest in large bowl. Set aside.

Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan. Over medium heat, cook until butter melts, stirring occasionally. Pour over bread mixture, and toss. Allow to cool.

Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture. Set aside.

Beat egg whites in large bowl of electric mixer until stiff peaks form. Do not overbeat. Gently fold egg whites into bread mixture.

Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean. The top of the pudding should be golden brown.

Cool on a wire rack for 10 minutes. Dust with confectioners’ sugar, if desired. Serve warm, at room temperature or chilled.

Note: French or Italian bread, with crusts removed, works well with this recipe. If your bread is less than a day old, you can “age” it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.

http://www.texascooking.com/recipes//lemonbreadpudng.htm

Watermelon Rind Preserves
When I was very small, my grandmother used to scare the daylights out of me with her watermelon rind false teeth. I don’t know how she made them, but it was probably in preparation for making these preserves.

* 1-1/2 quarts prepared watermelon rind (about 6 cups)
* 4 tablespoons salt
* 1 tablespoon ground ginger
* 4 cups sugar
* 1/4 cup fresh lemon juice
* 1/2 cup thinly sliced lemon (about 1 medium lemon)
* water

To prepare the rind, trim the green skin and pink flesh from the rind. Cut into 1-inch pieces.

Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle the ginger over the rind, cover with water and cook until fork-tender. Drain.

To make the preserves, combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until lemon rind is transparent. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.

http://www.texascooking.com/recipes//watermelonpreserves.htm

Jalapeño Pepper Jelly

* 3 large green peppers, seeded and diced
* 6 or 7 fresh jalapeños, seeded and chopped
* 1/3 cup water
* 5 cups sugar
* 3 cups apple cider vinegar
* 3 3-ounce packages Certo
* green food coloring

Process green peppers and jalapeños in blender with water. (You may want to Wear rubber gloves while handling jalapeños and other chiles.)

In a large saucepan, combine the peppers, sugar and vinegar. Bring to a boil and boil for 4 minutes, making sure that sugar is completely dissolved. Watch carefully because mixture boils over easily.

Remove from heat and add Certo and food coloring. Stir well. Pour into sterilized jars and seal with parafin. OR Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Makess 8 to 10 pints.

Note: It’s a good idea to protect your hands when working with jalapeños or other hot chiles. And keep your hands away from your eyes, too.

http://www.texascooking.com/recipes//jpjelly.htm

Gingersnap Gravy

* 1 teaspoon ground black pepper
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper
* 1/2 teaspoon ground ginger
* 1/2 teaspoon dried thyme
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cumin

* 4 tablespoons butter
* 3/4 cup finely chopped onion
* 1/2 cup finely chopped celery
* 1 clove garlic, crushed
* 6 cups chicken stock
* 8 gingersnap cookies
* light brown sugar, to taste
* ground ginger, to taste

Combine the eight seasoning ingredients in a small bowl and set aside.

Sauté onions, celery and garlic in large skillet over medium heat, about 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.

Add stock and bring to a boil over high heat. Boil rapidly until liquid reduces to about 1 quart (4 cups), about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk until dissolved.

Continue cooking 10 minutes, whisking frequently and making sure gingersnaps are dissolved. During this time, taste the gravy; if the ginger flavor is not pronounced enough, add up to 1 tablespoon brown sugar or 1 teaspoon ginger, or both, to taste. Strain the gravy. Makes 2-1/2 to 3 cups.

Note: This is particularly good with roast beef.

http://www.texascooking.com/recipes//gingersgravy.htm

Honey Barbecue Baked Chicken

* 2-1/2 to 3 pounds chicken pieces
* salt and black pepper, to taste
* vegetable cooking spray
* 1/2 cup honey
* 1 cup your favorite barbecue sauce
* 1 tablespoon fresh lemon juice
* 1 medium onion, finely chopped
* 1 lemon, thinly sliced

Preheat oven to 325°F. Spray a 9x13-inch glass or ceramic baking dish with vegetable cooking spray.

Season the chicken pieces with salt and pepper and place in the baking pan.

In a small bowl, combine the honey, barbecue sauce, lemon juice and chopped onion. Pour evenly over chicken pieces to coat. Cover and refrigerator for at least 3 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. Arrange lemon slices over chicken.

Bake, uncovered, for 40 minutes. Turn chicken pieces, and increase oven temperature to 350°F. Bake for an additional 20 minutes or until done.

Makes 4 to 5 servings.

Note: To test for doneness, pierce chicken pieces in thickest part with a fork. Juices should run clear.

http://www.texascooking.com/recipes//honey_barbecue_baked_chicken.htm

Magnolia Cafe Chipotle Sauce
Our Magnolia Cafe connection tells us that this sauce can be used as a “very hot” dip, but that it is probably better used as an enchilada sauce. Chipotle Sauce is also the secret ingredient in the Magnolia’s excellent Chicken Tortilla Soup.

* 1 small can (7-ounce) chipotle peppers in adobo sauce
* 2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
* 2 tablespoons olive oil
* 1/2 cup minced fresh cilantro

Combine all ingredients and purée in a blender or food processor.

Note: Chipotles are smoked, dried jalapeños. Outside the southwestern U.S., canned chipotles in adobo sauce may be found in the Mexican food section of many supermarkets. Texas-based Whole Foods stocks these little power-packed cans of chilis, and their stores are moving into the midwest and northeast.

http://www.texascooking.com/recipes//magcafechipotlesauce.htm

Mahogany Sauce
Curiosity alone may make you want to try this recipe with its unorthodox combination of ingredients. But, trust me. It works.

* 3 strips bacon, diced
* 1/2 cup chopped onion
* 1 cup grape jam
* 1 cup catsup
* 2 tablespoons apple cider vinegar

Sauté bacon and onion until onion is tender. Drain bacon drippings from skillet. Add grape jam, catsup and vinegar. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.

Note: Excellent with pork; see Smoked Pork Loin Mahogany.

http://www.texascooking.com/recipes//mahsauce.htm

Lone Star Steak Sauce

* 1/2 cup butter
* 2 tablespoons Worcestershire sauce
* 3/4 teaspoon black pepper
* 2 drops tabasco sauce
* 1/2 cup fresh lemon juice
* 1 clove garlic, minced or put through a garlic press
* 1/2 teaspoon dry mustard
* salt to taste

Combine all ingredients, and heat until butter melts. Broiler juices from the steak may be added. Serve with steak.

http://www.texascooking.com/recipes//lnstarsteaksauce.htm

Maple Sweet & White Potatoes
I love side dishes that combine vegetables. (See Buttery Carrots & Rutabagas and Fried Okra & Potatoes, for instance.) The right combination, however, is crucial to the success of the dish. Sweet and white potatoes are a natural for the holiday or winter table.

* 3 tablespoons canola oil
* 3 medium sweet potatoes, peeled and sliced in 1/4-inch slices
* 3 medium baking potatoes, peeled and sliced in 1/4 inch slices
* 2 tablespoons butter
* 1/2 cup brown sugar, packed
* 1/2 cup maple syrup
* 2 cups heavy cream
* 1/2 cup chopped pecans, toasted (see Note, below)

Heat the oil in a heavy skillet until hot but not smoking. Add the sweet and white potato slices and stir-fry, turning potatoes frequently, for 6 to 8 minutes or until white potato slices begin to turn translucent. Remove potato slices from skillet, and lower heat to medium.

Add the butter, brown sugar, maple syrup and cream to the skillet, stirring to combine. Let mixture come to a boil, and boil for 2 to 3 minutes. Reduce heat to low.

Carefully return the potatoes to the skillet, turning to coat with cream mixture, Cover and simmer for 25 to 30 minutes. Potatoes will be tender and will have absorbed most of the cream mixture.

Place in serving bowl and sprinkle with toasted pecans. Makes 6 to 8 servings.

Note: To toast the pecans, spread them on a baking sheet and toast them in a preheated 350°F. oven for about 5 minutes until golden brown and fragrant. Shake the pan a few times for even toasting. When pecans reach the desired color, slide them off the baking sheet onto a paper towel to stop the cooking.

To toast pecans in the skillet, cook over medium heat, tossing until fragrant and lightly browned, about 3 minutes.

To toast pecans in the microwave, spread them evenly in a flat microwavable dish. Cook on high power for 3 to 4 minutes for 1/2 cup of nuts or 4 to 5 minutes for 1 cup. Stir three times during cooking. Microwaved nuts will continue to darken after being removed from the oven.

http://www.texascooking.com/recipes//maplesweetwhitepotato.htm

Mexican-Style Potatoes
This dish makes great leftovers in the unlikely event you have any.

* 6 medium unpeeled potatoes
* 6 slices bacon
* 3/4 teaspoon salt
* 2 teaspoons chili powder
* 1 tablespoon minced fresh cilantro

Preheat oven to 350°F.

Boil the potatoes, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.

Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.

Note: You may use either russet (baking) potatoes or redskin potatoes. Russets will more readily absorb the seasoning, being less dense, but redskins work very well.

http://www.texascooking.com/recipes//mexpotatoes.htm

Quick Barbecue Sauce

* 1/4 cup finely chopped onion
* 1 clove garlic, minced or pressed
* 2 tablespoons butter
* 1 cup catsup
* 1/4 cup brown sugar, firmly packed
* 1/4 cup fresh lemon juice
* 1 tablespoon Worcestershire sauce
* 1 teaspoon prepared mustard (your choice: Dijon, German, yellow)
* 1/8 teaspoon Tabasco sauce

In a small saucepan, sauté onion and garlic in the butter until tender. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

Note: Use as a basting sauce for pork, chicken or beef. Refrigerate leftovers.

http://www.texascooking.com/recipes//quickbbqsauce.htm

Southwestern Barbecue Sauce

* 10 cloves garlic, baked (at 350°F for 30 minutes, then peel — it’s easy)
* 2 cups catsup
* 2 celery stalks, chopped
* 1 cup sweet or yellow onion, chopped
* 1 cup water
* 1/2 cup brown sugar, firmly packed
* 1/2 cup butter
* 1/2 cup Worcestershire sauce
* 1/2 cup apple cider vinegar
* 3 tablespoons chili powder
* 2 teaspoons instant coffee
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dried crushed red pepper
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves

Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.

Pour mixture into blender container. Process until smooth, scraping down side of container as necessary. Makes about 5 cups.

Note: May be used to baste meat or chicken and/or served as a sauce on the side. If you use the sauce both for basting and serving on the side, be sure to separate the sauce used for basting from the sauce you will serve. The sauce used for basting will accumulate raw meat juices via your basting brush or mop as you baste and, therefore, should not be eaten.

Also, see Memorial Day Cook-Out for barbecue tips and techniques with this sauce recipe.

http://www.texascooking.com/recipes//swbbqsau.htm

Mexican Orange Fudge

* 3 cups sugar
* 1/4 cup boiling water
* 1 cup liquid non-dairy coffee creamer
* 1/4 teaspoon salt
* 2 teaspoons grated orange peel, fresh or dried
* 1 cup chopped pecans

Caramelize 1 cup of the sugar in a heavy saucepan over medium-low heat. Do not stir, but watch closely and tilt pan so that sugar melts evenly, turns golden brown and does not scorch.

Slowly and carefully pour the boiling water into the caramelized sugar, and stir to mix. Add the remaining sugar, creamer and salt. Cook over medium heat, and stir until all ingredients are mixed and mixture comes to a boil. Without stirring, cook until mixture reaches 238°F on a candy thermometer.

Remove from heat and cool to lukewarm (pan bottom is barely warm to the touch).

Beat until candy loses its gloss and holds its shape. Fold in grated orange peel and nuts. Spread in a buttered 8-inch square dish, and cut into squares. Makes about 4 dozen pieces.

Note: A word to the wise: a really heavy saucepan makes all the difference in the world when you are making candy.

http://www.texascooking.com/recipes//mexorangefudg.htm

No Tenemos Rancho Applesauce Cake
This is excellent for lunch boxes or bridge clubs and everything in between. I am told that the title translates literally to “we do not have farm”, which makes very little sense, but that’s the title the recipe came with, and I’m sticking with it.

* 2-1/2 cups all-purpose flour
* 1-1/2 cups sugar
* 1 tablespoon corn starch
* 1 tablespoon cocoa
* 1 rounded teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup chopped pecans
* 1 cup raisins
* 1/2 cup vegetable oil
* 3 eggs, slightly beaten
* 1 teaspoon vanilla extract
* 2 cups applesauce

Preheat oven to 350°F. Grease a 9x13-inch pan.

In a large bowl, sift together the flour, sugar, corn starch, cocoa, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. In a separate bowl, combine the eggs, oil, vanilla and applesauce.

Make a well in the center of the dry ingredients, and pour in the applesauce mixture. Blend well. Stir in the pecans and raisins.

Pour batter into the prepared pan, and bake at 350°F for 35 minutes, or until cake tester comes out clean when inserted in center of cake.

http://www.texascooking.com/recipes//ntrapplecake.htm

Peanut Patties
This recipe is from one of our favorite cookbooks, “Texas Home Cooking”, by Cheryl Alters Jamison and Bill Jamison.

* 3 cups sugar
* 3 cups raw peanuts
* 1 cup light corn syrup
* 1/2 cup water
* 1/2 cup (1 stick) butter
* 1 tablespoon vanilla extract
* 1/2 teaspoon salt
* A few drops of red food coloring

Lay a large piece of waxed paper on a dishtowel on a counter.

In a heavy saucepan, combine the sugar, peanuts, corn syrup and water. Stirring constantly over medium heat, cook the mixture to the high end of the soft ball stage, 234°F.

Remove the pan from the heat, and stir in the remaining ingredients, adding enough food coloring to get a vibrant red shade. Stir the mixture frequently for approximately 20 minutes, or until it cools to about 125°F. The mixture will become very thick and creamy opaque, and the peanuts will be suspended.

Immediately spoon out the mixture in patties, the larger the better. Let the patties sit for at least 1 hour before eating them. Their texture should be chewy like nougat rather than creamy like praline. Wrap them individually for storage. They’ll keep a week.

http://www.texascooking.com/recipes//peanut_patties.htm

Vinegar Pie
Despite its name, this is a good, sweet pie.

* 2 eggs, separated, at room temperature
* 1 tablespoon butter
* 1 cup plus 2 tablespoons sugar, divided
* 2 tablespoons cornstarch
* 1 cup boiling water
* 2 tablespoons apple cider vinegar
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1 baked 9-inch piecrust

Preheat oven to 350°F. In a heavy saucepan, combine the egg yolks, butter, 1 cup of the sugar and cornstarch. Stir in the boiling water and vinegar. Cook over low-medium heat, stirring constantly, until mixture thickens. Stir in lemon juice. Pour filling into baked 9-inch piecrust.

Beat the egg whites until foamy. Continue beating, gradually adding the 2 tablespoons sugar, cream of tartar and vanilla, until stiff peaks form.

Spread meringue over hot filling, sealing to edges. Bake for 12 to 15 minutes until meringue is lightly browned.

Note: To minimize “weeping,” spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut better with a wet knife blade.

http://www.texascooking.com/recipes//vinegarpie.htm

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.