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
>>>What feed do you raise? <<<
Corn, Sweet Corn, Wheat, Barley - and this year some hulless oats. They get grass and all the culls and excess from the garden too. I buy soybean meal for protein supplement and a trace mineral mix.
Crushed Oyster Shell is common here - actually many driveways are paved with them... I run my egg shells through my Victoria mill and feed them too.
>>>I used to feed ground up chicken shells<<<
(had to chuckle on the ‘chicken shells’) Gotta give them the calcium for new egg shells...
Picadillo I
Picadillo or “Spicy Beef” has as many variations as there are good cooks (and in Texas, that’s a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips. We like ours best as a comforting supper served with a green salad.
* 1-1/2 pounds lean ground beef
* 1 large onion, chopped
* 2 large fresh tomatoes, peeled and chopped OR one (1) 14-1/2 oz. can whole tomatoes, chopped
* 2 large garlic cloves, crushed
* 2 medium potatoes, cut into 1/2-inch dice
* 1/2 cup beef or chicken stock
* 2 teaspoons apple cider vinegar
* 1 canned chipolte chile with adobo sauce, chopped
* 1/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1 tablespoon minced fresh cilantro
Over medium heat, brown the ground beef with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except cilantro.
Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.
Serve warm, sprinkled with cilantro. Makes about 5 cups.
Note: Pickled jalapeños may be substituted for the chipolte chiles in adobo sauce.
Many cooks use a combination of ground beef and ground pork, or even venison. Just be sure the meat you use is of good quality.
http://www.texascooking.com/recipes//picadillo.htm
© 2009 Texas Cooking Online, Inc.
Picadillo II
This version of Picadillo is spicy with a hint of sweetness.
* 1 pound lean ground beef
* 1/2 pound ground pork
* 1 medium onion, chopped
* 1 large fresh tomato, peeled and chopped OR 1 cup solid-pack canned tomatoes
* 2 large garlic cloves, crushed
* 1 tablespoon tomato paste
* 1/2 cup beef or chicken stock
* 1/2 cup dry white wine
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon ground cumin
* 1/3 cup raisins (soaked in 1/4 cup hot stock, then drained)
* 1/4 cup chopped black olives
* 1/2 cup slivered, toasted almonds
Over medium heat, brown the ground beef and pork with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except almonds.
Simmer over medium-low heat for 25 to 30 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.
Garnish with toasted almonds. Makes about 4 servings.
http://www.texascooking.com/recipes//picadillo2.htm
© 2009 Texas Cooking Online, Inc.
Picadillo Dip
Serve this spicy dip alongside Chile con Queso. Be sure to have plenty of tortilla chips on hand.
* 1/2 pound ground beef
* 1/2 pound ground pork
* 1 medium white onion, chopped
* 3 medium tomatoes, chopped
* 3/4 cup chopped pimientos
* 2 cloves garlic, minced or put through a garlic press
* 2 tablespoons tomato paste
* 1 or 2 jalapenos, stemmed and seeded, finely chopped
* 3/4 cup raisins
* 1 tablespoon apple cider vinegar
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon oregano
* 3/4 cup slivered almonds, toasted
In a medium skillet, sauté the meat with the onions until onion is clear. Pour off excess grease, if necessary. Add enough water to the skillet to barely cover the meat. Cover and simmer 20 minutes.
Add all remaining ingredients except almonds. Cover and simmer 30 minutes. Stir in toasted almonds before serving.
http://www.texascooking.com/recipes//picadillodip.htm
© 2009 Texas Cooking Online, Inc.
Ingredients - 1 whole boneless pork loin - 1 cup of salt - couple of lemons - 1/4 cup Canadian Chicken Seasoning (may substitute other favorite low salt spice blend.) - Six longneck beers on ice
Prep
I call it a NASCAR cooler. I think it is a 14" Oscar Coleman cooler. Any cooler with a lid will do. Run about 2 cups of hot tap water in the cooler. Mix in the salt, spice and squeeze the lemons into it. Toss the lemon carcass in. Stir vigorously to dissolve the salt. Run another 6-8 cups of cold water in. Place the pork loin in the brine. Add enough water to submerge the entire loin.
At this point, you have two choices, refrigerate or pour a bag of ice in the cooler. The meat must be kept cold.
Let the loin soak in the brine for 24 hours.
Cooking
You can cook on a gas grill of charcoal grill. Regardless of heat source, use indirect heat. On a gas grill, you can turn the left burner on and put the meat on the right side. On a charcoal grill, preferably a Weber, build your fire on one side and put the meat opposite. If you use Charcoal, season the fire with soaked Mesquite, Hickory or Apple chips. Or, you can guy Kingsford Mesquite briquettes. A gas grill will cook the meat fine, but charcoal will impart much better flavor.
Remove the loin from the brine and rinse under cool water.
Open first beer and repeat as necessary.
Place on the grill opposite the heat source and cover. I try to keep my grill between 250 and 300 degrees.
Cooking time will vary depending on the heat source and temp. It is practically impossible to overcook this meat. The brine imparts abundant moisture into the meat. The best way to test doneness is with a meat thermometer. The internal temp should be 170 degrees on pork. Personally, I let mine go 190 or so on these brined loins because I like the crispy exterior. It will not dry the meat inside.
Remove from heat and let rest for 15 minutes or so. Slice and enjoy. No need for knives on the table to cut this meat.
Chile con Queso
Chile con queso is the traditional cheese dip of Texas. Great chile con queso is easy to make, and nothing like what you find at the ballpark or movie theater.
* 1 tablespoon olive oil
* 1 cup finely chopped white onion
* 2 cloves garlic, minced or put through garlic press
* 1 4-ounce can chopped green chiles
* 1 or 2 Fresh jalapeños, seeds and stems removed, finely chopped
* 1 14.5-ounce can whole tomatoes, drained
* 1/2 pound Longhorn cheese, grated
* 1/2 pound Monterrey Jack cheese, grated
* 1 cup sour cream
Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon).
Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil.
Serve warm with tortilla chips. Makes about 4 cups.
Note: Keep the Queso warm during serving in a chafing dish or dish with a simple candle warmer. Medium-sharp cheddar cheese may be substituted for Longhorn cheese.
http://www.texascooking.com/recipes//chileconqueso.htm
© 2009 Texas Cooking Online, Inc.
Hot! Appetizers for the Holiday Party
by Patricia Mitchell
On cocktail parties: “....what is your hosts purpose in having a party? Surely not for you to enjoy yourself; if that were their sole purpose theyd have simply sent champagne and women over to your place by taxi.”
- P. J. ORourke
So youve decided to have a few people over during the Holidays this year. Or perhaps your hostess has asked you to help out and bring something to her party, and someone else is already bringing the chips. Youll need some knockout food, right? Something people will talk about and really enjoy.
Buy Mexican Food Products Here
Authentic Mexican spices at MexGrocer.com
We feature a selection of appetizers, two of which derive heat both from cooking and the addition of chiles, and one that, although served chilled, will heat the palate.
Our first offering, a hearty Sausage Dip, can be prepared in advance of your gathering and warmed up just before your guests arrive. It has the advantage of being portable, as well. You can make it before you dress for the party, then take it with you and reheat it in your host or hostess kitchen. You are in control of the heat of the chiles in this dish, since the choice of the salsa ingredient is yours.
The Sausage Dip is an excellent accompaniment to tortilla chips, but Ive seen grown men dipping it up with actual green vegetables. Its good with anything. It disappears so fast that its not really necessary to serve it in a heated dish. A good idea is to serve it in small batches, replenishing as necessary with the remainder that youve kept warm.
Next is Chile-Cheese Quesadillas, a Tex Mex classic. This appetizer is not practical if youre expecting 40 people, but perfect for a small gathering. The trick with Quesadillas is to arrive at the correct amount of filling. You dont want the ingredients to overpower the good corn taste of the tortillas. By the way, find the freshest, best tortillas obtainable for this dish. Again, your choice of chiles and the amount you use will control the heat.
Our third offering provides plenty of heat even though it is served cold. Spicy Marinated Shrimp will be an elegant addition to your party fare. If your budget will allow it (because, lets face it, shrimp are expensive), this dish will be remembered by your guests long after the party. Because Spicy Marinated Shrimp will disappear so fast, ravenous partygoers being what they are, be clever and dont serve it until your guests have had a chance to sample your other offerings. Shrimp on the buffet at my parties usually starts a feeding frenzy, and it probably will at yours, too, so plan accordingly.
Here are the recipes:
Sausage Dip:
* ½ lb. Lean ground beef
* ½ lb. Pork sausage
* 1 lb. Velveeta cheese
* 1 C Onion, finely chopped
* 1 C Chunky salsa (Mild, Hot or Hottest — your choice)
* ½ can Cream of mushroom soup
* 2 Large cloves garlic, minced or put through a garlic press
Brown ground beef and sausage together until crumbly. Drain on paper towels to remove as much fat as possible.
Combine beef/sausage mixture in a heavy saucepan, and add the remaining ingredients. Cook and stir over low heat until cheese is melted, and mixture is thoroughly combined. Serve warm with tortilla or corn chips. Makes 4 to 5 cups.
Appetizers From
Grandmas Cookbook:
* Chile Con Queso
* Fried Jalapenos
* Cheese Nachos
Chile-Cheese Quesadillas
* 8 Corn tortillas
* ½ C Shredded Monterey Jack cheese
* ½ C Shredded medium-sharp or mild Cheddar cheese
* 3-4 T Canned green chiles
* 2-3 T Olive oil
* 2 Medium tomatoes, chopped and seeded (enough for 2 cups)
* 1 Small white onion, finely chopped
* ¼ C Fresh cilantro, minced (optional, but recommended)
* Large clove garlic, minced
* 3 T Fresh lime juice
* 2 t White wine vinegar or tarragon vinegar
* 1 Jalapeo pepper (more or less, to your taste), seeded, veins removed, minced
* ¼ t Salt
For the Quesdillas:
Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chiles evenly over the cheese. Top with the remaining tortillas.
If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil. Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla.
Serve warm with salsa. Makes 16 wedges.
For the Salsa:
Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.
Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than olive oil for cooking.
Should you wish to turn up the heat in your salsa just a little, substitute a serrano chile for the jalapeo.
Spicy Marinated Shrimp
* 2 lbs. Large shrimp, peeled and deveined
* 1 T Salt
* 1 Lemon, cut in half
* 8 C Water
* ¾ C White wine vinegar or tarragon vinegar
* ¾ C Olive oil
* 1-2 Serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR
* 1 Dried chile de rbol, crushed (no seeds)
* ¼ C Fresh cilantro, chopped
* 2 Large cloves garlic, minced or put through a garlic press
* 2 T Fresh cilantro, chopped (if desired)
* 3 Green onions (white part only), minced
* Freshly ground black pepper, to taste
Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.
To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.
Good appetizers give you an opportunity to display not only your culinary skills, but your good will toward your guests. Food alone will not ensure the success of a party, but it will go a long way toward letting your guests know that youre glad they came.
There are many other delicious appetizer recipes to be found in Grandmas Cookbook. If you would like to print out the recipes in this article, here are the links:
* Sausage Dip
* Chile-Cheese Quesadillas
* Spicy Marinated Shrimp
URL for this article: http://www.texascooking.com/features//nov97hotappetizers.htm
© 2009 Texas Cooking Online, Inc.
Chorizo (Mexican Sausage)
This spicy and flavorful staple of Mexican cuisine can be enjoyed formed into patties and fried or crumbled and added to other dishes. Traditionally, chorizo is made in links; however, it is almost always removed from the casings before use. The home cook will find it simpler and easier to make it in bulk. Refrigerated, chorizo will keep for at least a week. You may freeze it for up to 3 months.
* 4 dried ancho chiles
* 4 dried Anaheim or New Mexico chiles
* 2 pounds pork Boston butt, with fat, coarsely ground
* 1 medium white onion, minced
* 3 tablespoons apple cider vinegar
* 10 garlic cloves, minced or put through a garlic press
* 2 teaspoons dried leaf oregano (preferably Mexican)
* 1-1/2 teaspoons ground cumin
* 1 tablespoon sweet paprika
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons freshly ground black pepper
* 1/2 teaspoon ground coriander
* 1/4 teaspoon cinnamon
Preheat oven to 300°F. Remove stems and seeds from the chiles; cut each chile in half with scissors and flatten the pieces.
Place the chiles, in a single layer, on a baking sheet, and roast for 5 minutes, being careful not to let them scorch, the purpose being to remove any moisture from the dried pods. Break the chiles into pieces and place them in a blender; pulse until chiles are uniformly ground. (See How to Make Your Own Chile Powder about working with dried chiles.)
Place all ingredients in a large bowl and mix. See to it that all the spices are evenly distributed throughout the meat. Wrap well with plastic wrap and refrigerate for at least 24 hours before using.
Note: Use with Arroz con Pollo or Southwestern Cornbread Dressing.
http://www.texascooking.com/recipes//chorizo.htm
© 2009 Texas Cooking Online, Inc.
Tex-Mex Cheese Enchiladas
Cheese enchiladas are a Tex-Mex mainstay. A plate of enchiladas, refried beans and Mexican Red Rice is one of the meals that expatriate Texans long for. And although Mexican restaurants are found nationwide these days, take it from a Texan, it’s not the same.
For the Enchiladas:
* 12 corn tortillas
* 1/2 cup olive or canola oil
* 2 large yellow onions
* 4 cups grated Longhorn cheese
* Chili Gravy (recipe follows)
For the Chili Gravy
* 2 tablespoons shortening or lard
* 2 tablespoons flour
* 2 tablespoons chili powder (see below)
* 3 cups Warm water
* salt to taste
For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the flour. Stir and cook a few minutes until the flour has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm.
For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees.
Chop the onions, grate the cheese, and set aside.
Heat the oil in a second skillet. Have the corn tortillas ready.
Putting the enchiladas together is just a series of steps. And if you’re the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead.
1. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla.
2. Remove the tortilla from the oil, letting the excess oil drip back into the skillet.
3. Dip the tortilla into the chili gravy, coating both sides.
4. Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on one edge of the tortilla, and roll it up.
5. Place the rolled tortilla flat-side-down in one end of the pan.
6. Repeat ths process with the remaining 11 tortillas. The pan should be full.
7. Pour the remaining Chili Gravy on top of the enchiladas.
8. Sprinkle the enchiladas generously with the remaining grated cheese.
Bake for about 10 minutes until the cheese is bubbly. Serve at once.
Makes four servings of three enchiladas each. Garnish with chili gravy, Crema or sour cream. On the side, serve Mexican Red Rice and Refried Beans.
Note: See, also, How to Make Corn Tortillas.
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 you’ll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible, 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//cheeseenchiladas.htm
© 2009 Texas Cooking Online, Inc.
Sour Cream Chicken Enchiladas
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There’s more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.
* 2 tablespoons olive or canola oil
* 1 cup finely chopped onion
* 3 cups cooked, shredded chicken
* 1/2 teaspoon salt
* 2 cups shredded Monterey Jack cheese
* 12 corn tortillas
* 1/2 cup shortening, oil or lard (optional)
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 2 cups sour cream
* 1/2 cup (1 4-ounce can) chopped green chiles
* 2 tablespoons chopped cilantro
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.
The Tortillas: Soften the corn tortillas by
* Wrapping tightly in plastic wrap and microwaving for 40 seconds,
* Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
* Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.
Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.
Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.
See, also, How to Make Corn Tortillas.
http://www.texascooking.com/recipes//sourcreamenchiladas.htm
© 2009 Texas Cooking Online, Inc.
Piccalilli
* 4 quarts green tomatoes, peeled, cored, finely chopped (about 32 medium)
* 2 cups finely chopped sweet red bellpeppers
* 2 cups finely chopped green bell peppers
* 2 cups finely chopped white onion
* 1 small head cabbage, finely chopped
* 1/2 cup salt
* 4 cups apple cider vinegar
* 1-1/2 cups brown sugar
* 1 tablespoon whole black peppercorns
* 1 tablespoon whole cloves
* 1 tablespoon whole allspice
* 1 tablespoon celery seed
* 2 tablespoons mustard seed
Combine the vegetables and salt in a large non-reactive container, cover loosely, and let stand overnight.
In the morning, drain the vegetables, pressing out the juice. Add the vinegar, brown sugar and the spices (tie up the spices in a cheesecloth bag). Bring to a boil and simmer until vegetables are clear and the syrup is thickened.
Discard the spice bag and seal the piccalilli in hot jars, allowing 1/4-inch head space in each jar. Makes about 8 pints.
http://www.texascooking.com/recipes//piccalilli.htm
© 2009 Texas Cooking Online, Inc.
Onion Relish
* 2 pounds large sweet onions, chopped
* 2 celery stalks, sliced
* 1 medium red bell pepper, chopped
* 1 tablespoon melted butter
* 3/4 cup apple cider vinegar
* 1/4 cup water
* 2 tablespoons brown sugar
* 1 teaspoon celery seed
* 1/4 teaspoon salt
Sauté onions, celery and red bell pepper in the butter in a Dutch oven for 15 minutes or until tender. Do not brown.
Add the vinegar and remaining ingredients to the mixture. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
Store in refrigerator. Serve chilled or at room temperature. Makes 1 quart.
http://www.texascooking.com/recipes//onionrelish.htm
© 2009 Texas Cooking Online, Inc.
Tomato Relish
* 18 firm ripe tomatoes
* 1 stalk celery
* 4 medium onions
* 2 green bell peppers
* 2 sweet red bell peppers
* 1/3 cup salt
* 2-1/4 cups sugar
* 1/2 teaspoon ground cloves
* 2 teaspoons cinnamon
* 1/2 teaspoon ground black pepper
* 2 tablespoons mustard seed, tied in a cheesecloth bag
* 1-1/2 cup apple cider vinegar
Peel the tomatoes (see Note, below). Then chop them into small pieces. Finely chop the celery, onions, and peppers. Mix together the vegetables and salt. Place in the refrigerator overnight. Drain thoroughly in the morning.
Combine the sugar, spices and vinegar, making sure sugar is dissolved, in a large stockpot. Bring to a boil and simmer 3 minutes. Add the vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally.
Remove the cheesecloth bag holding the mustard seeds. Spoon relish into hot sterilized jars and seal. Process for 10 minutes in boiling water.
Note: Tomato skins will slip off easily if tomatoes are blanched first. Lower them into boiling water (use a wire basket or collander) for 30 seconds to 1 minute, until skins begin to crack. Then remove them and plunge immediately into cold water.
http://www.texascooking.com/recipes//tomatorelish.htm
© 2009 Texas Cooking Online, Inc.
Cranberry Orange Relish
This colorful relish is more than a festive addition to your table. Tart and sweet, it is the perfect complement to your Holiday turkey.
* 4 cups cranberries, washed and sorted
* 2 large Navel (seedless) oranges
* 2 cups sugar
Wash the cranberries well, picking through them to discard any soft berries. Peel the oranges and section, removing as much of the white membrane as possible. Roughly chop the orange peels and pulse a few times in a blender or food processor until pieces are fairly small.
Add the cranberries, orange sections and sugar to the blender, and pulse a few more times, scraping down the sides as necessary. Don’t overdo it; this mixture should be chunky — not liquified.
This relish is best when chilled for 24 hours before serving. Give it a few turns with a spoon before dishing it up.
Note: This relish will keep up to a week, covered, in the refrigerator. If you can’t find seedless oranges, use ordinary oranges, but make sure you remove every seed. The best oranges should be plump, heavy for their size, and have a fairly thin skin.
http://www.texascooking.com/recipes//cranorangerelish.htm
© 2009 Texas Cooking Online, Inc.
Aunt May’s Pickled Green Tomatoes
* 15 pounds green tomatoes, sliced
* 1 cup pickling salt
* 1/2 tablespoon powdered alum
* 2 quarts boiling water
* 2 cups apple cider vinegar
* 5 cups sugar
* 2 cinnamon sticks
* handful of whole cloves
Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling salt between the layers. Let stand overnight.
The next day, drain tomatoes, sprinkle with alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again.
In an enamel or stainless steel kettle, combine the vinegar, sugar and spices (tie the spices in a cheesecloth bag — spice bag should be kept in the syrup right up to the very end). Bring to a boil, stirring until sugar is dissolved, and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight.
Next day, drain off the syrup and bring it to a boil. Pour over the tomatoes and let stand again overnight.
On the fourth day, put the syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars, and seal. Makes 8 quarts.
http://www.texascooking.com/recipes//maygreentomo.htm
© 2009 Texas Cooking Online, Inc.
India Relish
* 12 medium cucumbers
* 6 green tomatoes
* 2 ripe tomatoes
* 2 green bell peppers
* 2 red bell peppers
* 2 medium onions
* 1/4 cup pickling salt
* 4 cups applie cider vinegar
* 1 cup water
* 4 tablespoons sugar
* 1 teaspoon cinnamon
* 1 teaspoon turmeric
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 2 tablespoons white mustard seeds
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight.
Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again.
Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly.
Turn into hot jars and seal. Makes 8 pints.
http://www.texascooking.com/recipes//indiarelish.htm
© 2009 Texas Cooking Online, Inc.
Pickled Onions
* 1 gallon small, round pickling onions
* 1 cup pickling salt
* 1 cup sugar (or to taste - no more than 2 cups)
* 5 cups white vinegar
* 3 tablespoons mustard seed
* 2 tablespoons peppercorns
* hot red peppers
* bay leaves
Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle onions with salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse in cold fresh water and drain again.
Combine sugar, vinegar, mustard seed, and peppercorns, and bring to a boil. Simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar. Fill the jars with boiling liquid and seal. Makes 5 to 6 pints.
Note: Six tablespoons whole allspice or 1/4 cup mixed pickling spices may be added for variation.
http://www.texascooking.com/recipes//pickonions.htm
© 2009 Texas Cooking Online, Inc.
Pickled Cauliflower
* 2 large cauliflower heads
* 2 cups pearl onions
* 1 cup pickling salt
* 1 cup sugar
* 3 cups white vinegar
* 2 tablespoons mustard seeds
* 1 tablespoon celery seeds
* 1 small hot pepper, such as a serrano
Wash the cauliflower and break into flowerets. Scald, cool, and peel the onions.
Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again.
Dissolve the sugar in the vinegar, add the mustard and celery seeds and hot pepper, and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints.
http://www.texascooking.com/recipes//pickcauloflower.htm
© 2009 Texas Cooking Online, Inc.
Sweet Pepper Relish
* 12 sweet green bell peppers, cored and seeded
* 12 sweet red bell peppers, cored and seeded
* 12 medium onions, peeled
* 4 cups apple cider vinegar
* 2 cups sugar
* 2 tablespoons pickling salt
Cut peppers into strips and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor.
Put the vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes.
Pour into clean jars while hot and seal. Makes 10 pints.
http://www.texascooking.com/recipes//swpepperrelish.htm
© 2009 Texas Cooking Online, Inc.
Apple Pecan Cheese Pie
* 4 eggs
* 2 cups creamed cottage cheese (see Note)
* 2 teaspoons vanilla
* 1/3 cup pure maple syrup
* 1/4 cup all-purpose flour
* 2 tablespoons grated orange peel
* 1/4 teaspoon nutmeg
* 2 cups chopped green apples
* 1 cup pecans, chopped
* 1 unbaked pie shell
Preheat oven to 325°F.
Beat together eggs and cottage cheese. Add vanilla, syrup, flour, orange peel and nutmeg. Blend thoroughly. Stir in apples and pecans.
Pour filling into 9-inch unbaked pie shell. Bake at 325°F for 1 hour. Top of pie will be evenly dark brown when done.
Note: If you are unable to find creamed cottage cheese at your supermarket, put ordinary cottage cheese (large or small curd) in your blender and pulse until mixture is smooth. Measure 2 cups of the mixture for this recipe.
http://www.texascooking.com/recipes//apcheesepie.htm
© 2009 Texas Cooking Online, Inc.
Butterscotch Pie
* 1 cup brown sugar, firmly packed
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 2 cups whole milk
* 3 egg yolks, well beaten
* 1/4 cup butter (1/2 stick)
* 1 teaspoon vanilla extract
* 1 baked 9-inch pastry shell, cooled
* meringue (see below)
Preheat oven to 350°F.
Combine brown sugar, flour and salt in heavy saucepan. Gradually, stir in the milk, and cook over low heat until mixture begins to thicken. Stir occasionally.
Slowly stir half the hot mixture into the well-beaten egg yolks; then, beat the egg mixture back into the remaining hot mixture. Cook for an additional two minutes.
Add butter and vanilla, and mix well. Pour into pie shell and top with meringue. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.
Note: For the meringue, see Perfect Meringue recipe.
http://www.texascooking.com/recipes//butterscotchpie.htm
© 2009 Texas Cooking Online, Inc.
Easy Breakfast Chorizo
* 1 pound mild bulk pork sausage
* 3 tablespoons chili powder
* 2 cloves garlic, minced or put through a garlic press
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground oregano (Mexican oregano preferred)
Combine all ingredients, mixing well. Shape into patties. Cook in a skillet over medium heat until browned, turning once. Drain well. Garnish, if desired, with cilantro or parsley sprigs.
Note: To prepare ahead of time, cover and refrigerate the browned patties up to 2 days. Place on a baking sheet and bake at 300°F for 10 minutes or until heated through.
Chorizo purists who choose to cook from scratch, see Chorizo (Mexican Sausage).
http://www.texascooking.com/recipes//brchorizo.htm
© 2009 Texas Cooking Online, Inc.
This is the Chorizo recipe that I made for Bill, scramble it with eggs or break it up in the fried potatoes.
My mothers favorite Sunday meal was refried beans, fried potatoes, green onions, and Chorizo and scrambled eggs, served with cornbread or tortillas.
granny
Chiles Rellenos Pie
This is a wonderful brunch or supper dish.
* 2 7-ounce cans green chiles
* 3 cups Monterrey Jack cheese, sliced
* 3 cups cheddar cheese, sliced
* 3/4 cup all-purpose flour
* 1 cup evaporated milk
* 1 cup sour cream
* 4 eggs
* 1 cup cooked chicken or turkey, diced
* 2 cups mild salsa
Preheat oven to 350°F.
Cut chiles open and line a lightly greased 9x13-inch baking dish with them. Layer both cheeses evenly over chiles. Add any remaining chiles over the cheese layer.
Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs, one at a time, and add the diced chicken.
Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F. Pour salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.
http://www.texascooking.com/recipes//crpie.htm
© 2009 Texas Cooking Online, Inc.
I thought I invented this dish, a lazy woman’s Chili Relanjo. [sp?]
I stuffed the cheese in the peppers, just as you do to fry, layered them in the casserole, poured the dipping ingredients over them and baked.
LOL, no chicken in mine and I would still want my salsa on the table, not cooked on the dish.
granny
Stewed Okra and Tomatoes
Okra is not well-known outside the southern states, which is understandable in that it’s a hot-weather crop. Fried okra, of course, is immensely popular and has gained fame even in northern climes, but real okra lovers appreciate its flavor when it is stewed — that is, cooked slowly with a little liquid. Okra can be stewed alone or with other vegetables, most notably tomatoes. Ideally, you should have small pods of fresh okra and big, juicy tomatoes for this recipe to be at its best.
* 1 small sweet onion, chopped (about 3/4 cup — sometimes it’s hard to find a small sweet onion, so use half a medium onion)
* 2 cups okra, rinsed, trimmed and sliced (see below)
* 3 medium tomatoes, peeled and chopped (or 1 14-ounce can whole peeled tomatoes with juice)
* 2 tablespoons bacon drippings (or 1 tablespoon bacon drippings and 1 tablespoon olive oil)
* 1/2 teaspoon salt
* freshly ground black pepper to taste
In a saucepan or sauté pan with a close-fitting lid, sauté the onion in the bacon drippings over medium heat until softened, not browned.
Reduce the heat to low, and stir in the okra and tomatoes. Add the salt, cover and simmer for 15 minutes. Remove from heat and stir in the pepper. Makes about 4 servings.
Note: If using small pods of fresh okra, just trim the stem ends, leaving the pods whole. If the pods are larger (over 2 inches long), slice them in half.
People try to be kind to okra by describing its texture as “silky,” a euphemism, to be sure. There’s no getting around it: okra, especially stewed okra is slimey. There should be another word that does it justice, but I’m afraid the English language is lacking. But I refuse to defend okra. It’s delicious — so much so that I enjoy that slimey texture. There’s an old one-liner about okra that goes like this: When I was a kid, I ate so much okra I couldn’t keep my socks up.
http://www.texascooking.com/recipes//stewedokratomato.htm
© 2009 Texas Cooking Online, Inc.
Stuffed Sweet Onions
* 4 large sweet onions (1015s, Vidalias)
* 1 cup frozen English peas, thawed
* 2/3 cup sliced fresh mushrooms
* 1/8 teaspoon dried thyme leaves
* dash of pepper
* 2 tablespoons butter
* 1/4 cup boiling water
* 1/2 teaspoon chicken bouillon granules
Cut a slice from top of each onion; scoop out the centers leaving 1/4-inch-thick shells. Reserve centers for other uses. Place the shells in a lightly greased 8-inch square baking dish.
Combine peas, mushrooms, thyme and pepper. Spoon evenly into onion shells and dot with butter. Combine water and bouillon granules. Pour over stuffed onions.
Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at high 7 to 9 minutes, giving dish a half-turn after 4 minutes. Let stand 3 minutes. Makes 4 servings.
http://www.texascooking.com/recipes//ssonions.htm
© 2009 Texas Cooking Online, Inc.
Tamale Pie
* 1 large onion, chopped
* 1 green pepper, chopped
* 1 or 2 cloves garlic, crushed
* 1 T olive or canola oil
* 1 pound lean ground beef
* 14.5-ounce can of whole, peeled tomatoes (drained) OR 3 medium tomatoes, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 teaspoon chili powder
* 1 cup cornmeal
* 4 cups water
* 1 teaspoon salt
* 1 teaspoon chili powder
* Sliced ripe olives
Preheat oven to 350°F.
Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over low-to-medium heat for about 20 minutes.
While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle sliced ripe olives over the top. Using the remaining half of the cornmeal mixture, cover the top of the pie.
Bake at 350°F for 20 minutes or until nicely browned. Makes about 6 servings.
Note: You can jazz this up to your heart’s content with chopped green chiles, grated cheese, etc., but it’s not necessary. This is classic tamale pie, and the lily needs no gilding.
http://www.texascooking.com/recipes//tamalepie.htm
© 2009 Texas Cooking Online, Inc. -
Beef Tamales
Tamales consist of a tube of dough with a meat filling. They are cooked by steaming. In Mexico, tamales are a traditional Christmas food, but in reality they are eaten year round. The dried corn husks used to make tamales can be purchased in markets on online through our affiliate, Tex-Mex Grocer.
Filling
* 1 package of dried corn husks
* 2 pounds beef shoulder
* 3 tablespoons lard or vegetable shortening
* 1 teaspoon ground cumin
* 4 tablespoons chili powder
* 4 cloves garlic, minced
* 1 cup diced onion
Tamale Dough (Masa)
* 4 cups Masa Harina
* 2 teaspoons baking powder
* 3 cups chicken broth
* 1/2 cup shortening or lard
* 1 teaspoon salt
* 1 teaspoon chili powder
For the filling
Trim away any ragged edges of corn husks if needed. Soak the husks in hot water for 30 minutes to one hour to soften. Weigh them down in the water with a heavy plate so they stay submerged. When soft, rinse them well and put back into a pot of clean water.
While the husks are soaking, prepare the meat filling. Cut the meat into 1- to 2-inch chunks. Heat the lard or shortening in a heavy bottomed pot and brown the meat. When brown, add enough water to cover the meat and add the onions and garlic. Simmer until the meat is fork tender and flakes apart. For beef shoulder roast this will take 2 to 3 hours. Drain and retain the broth. Let the meat cool. Shred the meat into small strands.
In a heavy cast-iron skillet, melt 2 tablespoons of shortening or lard. Add the chili powder and cumin, stir for a few seconds. Add the meat and fry for two or three minutes. Stir over low heat until well blended. Add the reserved broth and simmer until the liquid level is reduced. The mixture should be soupy. Set aside to cool while you make the masa.
To make the dough or masa
Mix the masa harina in a large bowl with the baking powder. Add 3 cups warm chicken broth to the mixture a little at a time. Beat with a wooden spoon or mix with your hands until the dough is smooth and moist. Use a little more broth if necessary, but the mixture should not be loose.
Beat the lard or shortening in a large bowl with an electric mixer on medium speed about 3 minutes, until fluffy. Begin adding the masa dough mixture, a handful at a time. Scrape down the sides of the bowl with a rubber spatula as necessary. Alternatively, beat in the masa mixture using your bare hand as a whipping and folding tool. If the mixture becomes too stiff to beat, add up to 1 cup of tepid chicken or pork broth, a little at a time. When done, the mixture should be very light and delicate, the texture of buttercream frosting.
Tamale assembly
Remove a softened corn husk, and shake dry. Spread approximately 1-1/2 tablespoons or more of masa in the center of the smooth side. If the masa is sticky, wet your hands. Add about a tablespoon of meat filling on top of the masa.
Roll the husk so that the filling is enclosed within the masa. Don’t worry if the filling is not perfectly surrounded by masa. When the masa cooks it will become firm and the tamale will be fine. Fold over each end of the corn husk. If the husks are very thick, you may find it difficult to fold the large end and get it to stay. If this is the case, don’t worry about folding the large end and put that end up when you put the tamales into the steamer.
In a steamer, stand the tamales vertically, open end up. Cover with a damp cloth to absorb the steam. Add boiling water to a level of two inches. Cover tightly and bring quickly to a low boil. Keep the heat to a gentle bubbling. Cook for 2 to 3 hours or until husks pull away from filling. After 2 hours, pull out a tamale and sample it. Let it cool and then unroll the husk. Cooked tameles should be soft and firm, not mushy.
Note: Yes, tamales are a lot of work but, like most good things, they are well worth it. The process will be easier, faster and infinitely more pleasant if several cooks make a project of tamales.
http://www.texascooking.com/recipes//beeftamales.htm
© 2009 Texas Cooking Online, Inc.
Sweet Milk Cornbread (without Flour)
* 2 cups yellow cornmeal
* 1-1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 egg, lightly beaten
* 1-1/2 cups milk
* 2 tablespoons melted shortening or vegetable oil
Preheat oven to 450°F.
Combine the cornmeal, baking powder and salt, and set aside.
Stir together the egg, milk and vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tin or cornstick mold.
Bake 12 to 15 minutes for muffins or cornsticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, cornsticks or pieces.
Note: If you like your cornbread really brown on top, you can run it under the broiler for a minute or so after it is baked. Also, if you have only white cornmeal in the house, do not despair. Cornbread made with white cornmeal doesn’t look quite as “corny”, but it tastes just about the same.
http://www.texascooking.com/recipes//swtmlknocornbread.htm
© 2009 Texas Cooking Online, Inc.
Spicy Rice and Vegetables
1 cup mild chili peppers, diced
1 cup green bell pepper, diced
1 cup diced celery
1 cup chopped onion
4 tablespoons butter
1 tablespoon honey
1-1/2 cups brown rice
3 cups water
1 apple, chopped
1/2 cup chopped toasted almonds
Sauté the peppers, celery and onion in the butter over low heat. Add the rice and continue to saute until onions are clear.
Add water and honey, and bring to a boil. Turn heat to low, cover, and simmer for 45 minutes. During last 5 minutes of cooking, add apple and almonds.
Makes about 6 servings.
http://www.texascooking.com/recipes//srvegetables.htm
© 2009 Texas Cooking Online, Inc.
Cowboy Breakfast Casserole
This is a wonderful breakfast dish when you have overnight company. Put it together the night before, and pop it in the oven the next morning.
* 6 large eggs
* 2 cups milk
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon dry mustard
* 4 slices white bread, toasted and cut into cubes
* 1 pound pork sausage, crumbled and browned
* 1-1/2 cups grated cheddar cheese
In a large bowl, beat the eggs until frothy. Beat in the milk, salt and dry mustard.
Place the bread cubes in a buttered, 9x13-inch dish. Layer the browned sausage over the bread, and sprinkle the cheese evenly over the sausage. Pour the egg mixture over the top, and refrigerate overnight.
The next morning, bake in a 350°F preheated oven for 45 minutes. Let stand about 5 minutes before cutting. Makes 6 servings.
http://www.texascooking.com/recipes//pacowboycasserole.htm
© 2009 Texas Cooking Online, Inc.
Pork and Red Chile Stir-Fry
As with any stir-fry, most of the work is in chopping up the vegetables. Frozen green beans make this task a snap.
* 1 pound lean pork loin, sliced thinly
* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 10-ounce package frozen green beans
* 2 teaspoons sugar
* 2 teaspoons soy sauce
* 1/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground ginger
* 1 teaspoon sesame oil
* 1 teaspoon rice vinegar
Heat oil in skillet. Stir-fry pork slices in hot skillet for 2 minutes. Add garlic and beans, and stir-fry an additional 3 to 4 minutes until beans are crisp-tender.
Push pork and beans to one side of pan (or remove from pan and keep warm). Add the remaining ingredients to the skillet, stirring constantly. Return the pork and beans to the skillet, and toss to coat with sauce.
Serve immediately with hot, cooked rice or shredded lettuce. Makes 4 servings.
http://www.texascooking.com/recipes//prcstirfry.htm
© 2009 Texas Cooking Online, Inc.
Pork Chops Baked with Apples
This is easy, easy, easy.
* 4 pork chops, 1 inch thick
* salt and black pepper, to taste
* 2 teaspoons brown sugar
* 2 tart apples, unpeeled, cored and halved
* 1/3 cup sour cream
Preheat oven to 350°F.
Season the pork chops well with salt and pepper. Sprinkle each pork chop with 1/2 teaspoon brown sugar, and place one apple half, cut side down, on top of each chop.
Bake, uncovered, for 35 to 40 minutes basting several times with pan juices. Remove pork chops to a warmed serving plate. Stir sour cream into pan juices to thicken. Pour sauce over pork chops, and serve hot.
http://www.texascooking.com/recipes//porkchops_baked_apples.htm
© 2009 Texas Cooking Online, Inc.
Dateline:
March 2, 2009
Spring is nearly here. It happens just as regular as clockwork. Those of us here in the Texas Hill Country really would like to have some spring rains. It is so dry here that the rocks are crawling around looking for moisture.
After I did last month’s tribute to Texas Food Celebrations, I got an email from Vicki over in East Texas. Vicki wanted to know why I had not included a recipe for Hopkins County Stew. I told her I had looked on the Internet and did not find any recipe I thought to be authentic. Vicki sent me her family recipe. It’s nice readers like Vicki that make my job so enjoyable. The recipe will appear in Grandmas Cookbook.
Vicki writes:
I talked to my mother, who grew up in Hopkins County. She said the original recipe mostly just has corn and tomatoes in addition to the chicken, because that’s what most people had and could bring to the pot. But our family enjoys a few more vegetables, just to add texture, color and flavor. Sometimes I use left-over vegetables; sometimes I just add one mini-size can, each, of lima beans, peas, green beans, corn and carrots. If I’m being lazy I’ll substitute a can or half a bag of frozen mixed vegetables. This is how I do it:
* 1 whole chicken, washed and thoroughly plucked
* 1/2 onion, chopped (a whole onion if you really like onion)
* 3 celery stalks, thinly sliced
* 2 cans chicken broth
* 1 large can stewed tomatoes
* One-serving size cans of vegetables (corn, peas, limas, carrots, beans)
* 1 large russet potato
* Bay leaf
* Dried hot pepper pod
In a soup pot or Dutch oven, place the chicken and enough water to cover it. Add onion and celery. Cook the chicken on medium heat until the chicken leg easily tears away from the body. With tongs, remove chicken parts to a platter to cool.
Add tomatoes and vegetables of choice (but particularly corn) to the pot. Dice the potato and add to the pot. Add the chicken broth, salt and pepper, a bay leaf, and a dried pepper. Cover and cook on medium-low until potatoes are tender. Adjust seasoning. Reduce heat to simmer as you skin and de-bone the chicken and dice the meat. Add the diced chicken and simmer until meat is re-heated, but do not boil. Remove pepper pod and bay leaf.
Serve with cornbread for a hardy, healthy, delicious meal. Leftovers will be even better the next day. You may want to freeze half and save it for a chilly day.
To reduce the fat, let the broth cool after you remove the chicken pieces, and store overnight in the refrigerator. Skim off the congealed fat. About an hour before serving, start the rest of the procedure.
Bettie wants to know how to cook a tri-tip:
Dr. John, how do I cook a tri-tip roast?
Bettie: First of all, the tri-tip is a lesser known cut of sirloin. For years it was the official “barbecue” of California. The Californians would construct a large bed of hardwood coals. The tri-tips were skewered on metal rods and cooked over the coals hot and fast. They would be crusty outside and rare in the center.
Were I to cook one, I would grill it over a real hot bed of coals. Good sirloin needs only salt and pepper for seasoning. You can cook it in a variety of ways. There are dozens of recipes and techniques listed on the Internet, browse around and see what looks good to you. Thanks for writing.
Dr. John
Sarah has a bean question:
I have been appointed to cook beans for my outdoor club’s next outing. I need to cook enough for about 75 people. How many beans do I cook? Also, do you have any bean tips?
Sarah: A pound of dry beans will make enough to feed ten people. So you will need seven and a half pounds. To be on the safe side, cook eight pounds. Leftovers will keep.
You didn’t say what kind of beans you were cooking. In this part of the country, pinto beans are the norm. No matter what type of bean you cook, they all work best when you soak them overnight. The latest is to soak them in salted water. Use about three tablespoons of salt per gallon of water. So, soak the beans overnight. You want to drain the beans and rinse off the salt before you start cooking them. Cover them with about an inch of fresh water, cover, and cook until tender. Check occasionally and add water if necessary.
Any beans go good with a bit of bacon or ham cooked with them. Good luck and thanks for writing Texas Cooking.
Dr. John
Rita needs a Cajun cake recipe:
I ate this cakes at one of our seafood restaurants and it was so, so good and really moist. The cake is called Cajun Cake, and it’s made with pineapple, pecan and coconut icing. Can you give me a list of all the ingredients to make this wonderful cake? Thank you so much.
Hi Rita: Here you go:
Cajun Cake
* 3 cups all-purpose flour
* 1-1/2 cups white sugar
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 eggs, lightly beaten
* 1 (20 ounce) can crushed pineapple with juice
* 3/4 cup white sugar
* 3/4 cup evaporated milk
* 1/2 pound butter (2 sticks)
* 1 cup chopped pecans
* 1-1/2 cups flaked coconut
Preheat oven to 350°F. Grease and flour a 9x13-inch pan.
In a large bowl, sift together the flour, 1-1/2 cups sugar, salt and baking soda. Add the eggs, pineapple and juice. Mix at low speed until well blended.
Pour batter into prepared pan and bake at 350°F (175°C) for 30 to 35 minutes or until done. Have topping ready when cake is done.
To make topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, pour on the topping and carefully spread while cake is still hot.
Thanks for writing.
Dr. John
If you have a question for Doctor John, click here.
THIS IS THE END OF THE PRINTED ARTICLE
URL for this article:
http://www.texascooking.com//Askdocjohn.htm
Texas Cooking Front Page - Search Recipe Cookbook
© 2009 Texas Cooking Online, Inc.
Open first beer and repeat as necessary. <<<<
It took reading it 2 times, to be sure that I read the recipe correctly the first time....LOL
If I followed your recipe, after 6 beers, I would not know what I was eating.
Welcome and thanks for sharing an interesting recipe.
It reminds me of my mother and turkey cooking, she used a gallon of Mogen David wine and it took all night, every time she cooked one, I was 25 years old, before I was told by a friend that I could just use orange juice to cook a good turkey.
I prefer my meat cooked with coffee and beer, and with pork add liquid smoke and of course herbs.
Without the beer and coffee, it is tasteless meat, to me.
http://www.101cookbooks.com/archives/honeysweetened-thumbprint-cookies-recipe.html
[You will find many interesting and good recipes here]
Honey-sweetened Thumbprint Cookie Recipe
2/3 cup honey (I use a clover honey)
1/3 cup warm coconut oil or clarified butter
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch (or arrowroot)
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon
your favorite jam or preserves (preferably fruit sweetened) - berry goes nicely
Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.
In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.
Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each “well” to the top with 1/8 teaspoon of jam. If you chill the dough at this point for an hour, the cookies won’t spread as much, but I’m usually too impatient.
Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.
Makes a few dozen cookies.
Some reading to mull over today -
PLEASE READ: PROJECT ENDGAME IS REAL
* Posted by militiaman on February 27, 2009 at 8:09pm
* View militiaman’s blog
A stunning Russian Foreign Ministry report is stating today that the President Obama has secretly ordered the ‘immediate’ opening of America’s vast gulag of concentration camps, built since 2001 and estimated able to hold a further 1 million of their citizens, which is aside from the 2.3 million currently imprisoned in what has become the World’s largest Prison Nation in all of history, in what they are calling Project ENDGAME.
These reports say that President Obama’s administration is being driven by the ‘outright fear’ over what they say will be an ‘explosion’ of massive social upheaval this coming summer due to their Nations economic collapse which has nearly totally destroyed their ability to maintain their food stocks as tens of thousands of US farmers have had to resort to the mass slaughter of their bird flocks, swine and cattle herds they are unable to feed due to their not being able to gain access to their much needed Farm Operating Loans they survive on until their crops come in and their flocks and herds are ready for market.
The American farmers being cut off from these operating loans is eerily reminiscent of the 1930’s Great Depression which likewise saw the total collapse of the United States being able to feed itself and which Russian historian Boris Borisov has estimated killed over 10 million Americans.
It is important to note that Dr. Borisov’s seminal research on the massive numbers of Americans killed during their Great Depression is still banned from being published in the United States though the figures supporting his claims come from the US’s own government compiled statistics, and as we can read as reported by the Russia Today News Service:
“As I was doing comparative research of the American Great Depression in the 1930s, and the Great Depression of the 1990s in Russia, I grew interested in the social dimension of the tragedy. It was logical that I looked up official American documents and found out that the discrepancies were so obvious that any independent researcher would not but have doubt about the official U.S. statistic data. All appears to be rather interesting. I will come to that later.
The U.S. Congress added fuel to the fire by adopting resolutions nearly every year blaming the Soviet government for alleged staged famine in the 1930s in Ukraine. The first resolution came in 1988, 50 years after the events described. The current members of Congress wonder about the following, and I quote, “people in the government were aware of what was going on, but did not do anything to help the starving”.
At that very period of 1930s, the wealthy city of New York saw kilometre-long lines of people for free soup. There were no queues on the city’s main streets though, but not because there were no hungry people but because most of the cities did not have any money – they were just bankrupt.
So, I became curious about that and carried out some research that brought about interesting results.
Seven and a half million people does not mean the number of particular victims of the famine, but a general demographic loss, or the difference between the supposed population on the date of the census that was due to be held in 1940 and the factual number of people. In reality, the total demographic loss is bigger. The fact is not contested by anyone. The figure is more than ten million people.”
To the vast gulag of new concentration camps built for those American citizens targeted by their government of ‘immediate’ arrest we can further read as reported by the San Francisco Chronicle News Service:
“Since 9/11, and seemingly without the notice of most Americans, the federal government has assumed the authority to institute martial law, arrest a wide swath of dissidents (citizen and noncitizen alike), and detain people without legal or constitutional recourse in the event of “an emergency influx of immigrants in the U.S., or to support the rapid development of new programs.”
“Beginning in 1999, the government has entered into a series of single-bid contracts with Halliburton subsidiary Kellogg, Brown and Root (KBR) to build detention camps at undisclosed locations within the United States. The government has also contracted with several companies to build thousands of railcars, some reportedly equipped with shackles, ostensibly to transport detainees.
According to diplomat and author Peter Dale Scott, the KBR contract is part of a Homeland Security plan titled ENDGAME, which sets as its goal the removal of “all removable aliens” and “potential terrorists.”
Fraud-busters such as Rep. Henry Waxman, D-Los Angeles, have complained about these contracts, saying that more taxpayer dollars should not go to taxpayer-gouging Halliburton. But the real question is: What kind of “new programs” require the construction and refurbishment of detention facilities in nearly every state of the union with the capacity to house perhaps millions of people?
Sect. 1042 of the 2007 National Defense Authorization Act (NDAA), “Use of the Armed Forces in Major Public Emergencies,” gives the executive the power to invoke martial law. For the first time in more than a century, the president is now authorized to use the military in response to “a natural disaster, a disease outbreak, a terrorist attack or any other condition in which the President determines that domestic violence has occurred to the extent that state officials cannot maintain public order.”
The Military Commissions Act of 2006, rammed through Congress just before the 2006 midterm elections, allows for the indefinite imprisonment of anyone who donates money to a charity that turns up on a list of “terrorist” organizations, or who speaks out against the government’s policies. The law calls for secret trials for citizens and noncitizens alike.
Also in 2007, the White House quietly issued National Security Presidential Directive 51 (NSPD-51), to ensure “continuity of government” in the event of what the document vaguely calls a “catastrophic emergency.” Should the president determine that such an emergency has occurred, he and he alone is empowered to do whatever he deems necessary to ensure “continuity of government.” This could include everything from canceling elections to suspending the Constitution to launching a nuclear attack. Congress has yet to hold a single hearing on NSPD-51.
U.S. Rep. Jane Harman, D-Venice (Los Angeles County) has come up with a new way to expand the domestic “war on terror.” Her Violent Radicalization and Homegrown Terrorism Prevention Act of 2007 (HR1955), which passed the House by the lopsided vote of 404-6, would set up a commission to “examine and report upon the facts and causes” of so-called violent radicalism and extremist ideology, then make legislative recommendations on combatting it.
According to commentary in the Baltimore Sun, Rep. Harman and her colleagues from both sides of the aisle believe the country faces a native brand of terrorism, and needs a commission with sweeping investigative power to combat it.
A clue as to where Harman’s commission might be aiming is the Animal Enterprise Terrorism Act, a law that labels those who “engage in sit-ins, civil disobedience, trespass, or any other crime in the name of animal rights” as terrorists. Other groups in the crosshairs could be anti-abortion protesters, anti-tax agitators, immigration activists, environmentalists, peace demonstrators, Second Amendment rights supporters ... the list goes on and on. According to author Naomi Wolf, the National Counterterrorism Center holds the names of roughly 775,000 “terror suspects” with the number increasing by 20,000 per month.”
Reports from the United States are also reporting that for the first time since their Civil War, US Troops are being trained to take over whole villages and towns to capture and arrest anyone they deem a threat, and as we can read of one such US Military Unit in Iowa:
“The Carroll National Guard unit will train on urban military operations by holding a four-day exercise at Arcadia. The purpose of the April 2-5 drill will be to gather intelligence, then search for and apprehend a suspected weapons dealer, according to Sgt. Mike Kots, readiness NCO for Alpha Company.
Citizens, law enforcement, media and other supporters will participate.
Troops will spend Thursday, April 2, staging at a forward operations base at Carroll. The next day company leaders will conduct reconnaissance and begin patrolling the streets of Arcadia to identify possible locations of the weapons dealer.
The primary phase will be done Saturday, April 4, when convoys will be deployed from Carroll to Arcadia. Pictures of the arms dealer will be shown in Arcadia, and soldiers will go door to door asking if residents have seen the suspect.
Soldiers will knock only at households that have agreed to participate in the drill, Kots noted.
“Once credible intelligence has been gathered,” said Kots, “portions of the town will be road-blocked and more in-depth searches of homes and vehicles will be conducted in accordance with the residents’ wishes.
“One of the techniques we use in today’s political environment is cordon and knock,” Kots explained. “We ask for the head of the household, get permission to search, then have them open doors and cupboards. The homeowner maintains control. We peer over their shoulder, and the soldier uses the homeowner’s body language and position to protect him.”
During this phase of the operation, troops will interact with residents and media while implementing crowd-control measures and possibly treating and evacuating injured persons. The unit will use a Blackhawk helicopter for overhead command and control, and to simulate medevacs. The drill will culminate in the apprehension of the suspected arms dealer.”
The sheer Orwellian aspect of US Military Officials and US Propaganda Media Organs using their own citizens to assist in the apprehension of their family, friends and neighbors labeled as ‘enemies of the state’ are too chilling to comprehend, but become downright frightening when coupled with the news that the US Government is now moving to cut off access to all of their citizens to the ammunition they would need to defend themselves against these fascist barbarians.
Virtually unknown to the masses of gun owning Americans is that their fears of having their government confiscate their guns was never the greatest one to have, but to the taking away all of these peoples access to the ammunition needed for their guns is what the ‘master plan’ for subjugating them has always been, and as we can read:
“It looks like those who said the Obama Administration would strike while the iron is hot may have been correct, and the Administration may be doing it in a way that does not require them to even get a vote in Congress. In this morning’s edition of the Shooting Wire, Jim Shepherd writes that Canadian officials have it on “good authority” our State Department may be on the verge of cutting off all imports of certain calibers of ammunition.
Ammos listed for this rumored ban include the .50BMG, 7.62x39mm Soviet, 7.62x51mm NATO, .308 Winchester, 5.56 NATO and .223 Remington. Additionally, we’re hearing that an expansion of this proposed ban might be broadened to include the 6.8mm SPC, 9mm Parabellum, .40 S&W, and .45 ACP- among others.”
Most astounding of all of these events is that the vast majority of Americans still look upon their new President Obama as being different from their former President Bush, but as each day goes by the evidence clearly shows he is nothing more than the figurehead put into place to enact the final ENDGAME leading to the final destruction of the United States.
From Bush’s War on Terror which he is continuing, to Bush’s tax cuts to the wealthy elite he is continuing, to his backing of Bush’s torture policies, to his attempts to kill the case against seeking to find the millions of lost Bush emails, to his attempts to maintain Bush’s secrecy on spying and torture of US citizens, and so much more, President Obama is marching in virtual lockstep with his predecessor virtually ignored by the masses of Americans soon to be destroyed by what they refuse to see and defend themselves against.
To what is going to become of these once great American people we need look no further than the words of the British champion of social justice George Orwell, who in his prophetic work “1984” stated:
“The ideal set up by the Party was something huge, terrible, and glittering—a world of steel and concrete, of monstrous machines and terrifying weapons—a nation of warriors and fanatics, marching forward in perfect unity, all thinking the same thoughts and shouting the same slogans, perpetually working, fighting, triumphing, persecuting—three hundred million people all with the same face.”
How terrifying it is for those Americans not having the ‘same face’ as their mindless fellow citizens we know all too well as we have seen them before in the gulags of Nazi Germany and Communist Russia, the Killing Fields of Cambodia and now soon to be….in the United States.
Update: 25 February 2009: Iowa Guard cancels urban warfare exercise over gun-rights advocates are concerns
[Ed. Note: The United States government actively seeks to find, and silence, any and all opinions about the United States except those coming from authorized government and/or affiliated sources, of which we are not one. No interviews are granted and very little personal information is given about our contributors, or their sources, to protect their safety.] .
Share
* < Previous Post
Add a Comment
You need to be a member of Constitutional Emergency to add comments!
Join this social network
8 Comments
USPatriot Comment by USPatriot on February 28, 2009 at 7:28am
streetsweeper...
This is no longer a “so-called” report. If you look at my post - CLICK HERE - you will see that this was well covered in the San Fransisco Chronicle last year. I mean c’mon... if the San FanSicko area will report on it without bias, you know that somethings up.
I no longer put it past our gov’t to do anything.... esp. with the Usurper in office now! If we allow ourselves to be complacent and shun the news that seems impossible, which is exactly what they want us to do, then we will have no chance. Of course, verification of all stories is a must. That’s why I posted the San Fran article. Go check it out.....
streetsweeper Comment by streetsweeper on February 28, 2009 at 6:24am
While this so-called report out of Moscow is interesting reading, I will view it as being from an unproven outside source. I see no real reason to trust in it and thinking this may have originated from within the old KGB or hard line Communist ranks. Unfortunately, there are still those kind of people running around hiding behind the soft name of “Socialism” and still doing what they can to bring down the United States and capitalism.
Is the US Government prepared for civil unrest and possible acts of violence within the country? Undoubtedly. I know that I would be. I do have a certain amount of faith in that our military, its officers, non-com’s and enlisted to uphold their oath to protect and defend us from enemies foreign and domestic in an attempt to over throw the our Constitution.
For now though, I feel we should be concentrating on the protection of ourselves, our constitutional rights and not be overloaded with anything that will cause anyone to get sidetracked, lose sight of the mission or become confused.
Shirliann Comment by Shirliann on February 27, 2009 at 11:54pm
This project “ENDGAME” sounds like they have plans to get “physical” with us. If this is the case, humm, I think the “leadership” we need would be those who will organize and prepare for stopping the “ENDGAME” project in it’s tracks.
Our military leaders need to be contacted with questions as to what they think of this project and how they will respond to an “order, to round us up”. We should talk to our Governor’s and asked them what they feel about this project and how they would respond and use our National Guards.
What do you think?
USPatriot Comment by USPatriot on February 27, 2009 at 11:34pm
Multiple ones that will give all... and I mean ALL! There has to be the gamut of total leadership that KNOW what they are doing and plan it out and communicate it within the entire movement. If not, all will fail. However, as I have said before, if God is not the center of ALL we do... just like the Founding Fathers understood... then all is done in vain. For we cannot, within our own power, accomplish a task so mighty, a task so wrought with danger, without God on our side.
Shirliann Comment by Shirliann on February 27, 2009 at 11:05pm
USPatriot — what type of leader do we need for “something” to be done?
Diogenes Comment by Diogenes on February 27, 2009 at 10:24pm
“When the World wakes up to and sees that all power resides in each individual
as being absolutely sacred, we will all be free. Nobody has any more or less power
than anyone else and that is what they don’t want you to believe.”
USPatriot Comment by USPatriot on February 27, 2009 at 10:16pm
Maybe a “leader” will rise up among this group, or some other group, soon! Maybe when that happens something WILL be done. Until then.... fluff your pillow Amerika and continue your slumber, that way it won’t hurt so bad when the final nail is nailed into your coffin!!!!! **angry and fed up!!!!**
Shirliann Comment by Shirliann on February 27, 2009 at 10:10pm
I am shaking my head. I think the “end of game” is almost here for us all. There is so much that needs to be “undone” in laws, amendments, executive orders, etc to even get close to having our constitutional rights restored.
I am one that likes to have everything back to “normal” without using force but gee, I don’t know...
I think we are dealing with mostly a “disturbed/evil” government. They appear to be lost within their minds. They are out of control. I don’t see how phone calls, faxes, letters or even one-on-one visits with any of them in DC can do anything but confuse them even more.
The good ones there are being pulled from all sides. Too many bad/evil ones determine to undermine everything they try to do.
Thing are going on that we don’t even know about, I am sure. We are thinking we have “time” but I don’t know if we do. Something bad is going on up there. Something very bad and evil. Obama is our enemy. We need to act fast but in an organized manner in whatever we do and we need to do it in “big” numbers.
“America” what have we done?
If the above at least piqued your interest, and if maybe you question if there is authority within the Govt. to carry out such a plan, check this out:
Privacy There over 800 prison camps in the United States, all fully operational and ready to receive prisoners. They are all staffed and even surrounded by full-time guards, but they are all empty. These camps are to be operated by FEMA (Federal Emergency Management Agency) should Martial Law need to be implemented in the United States and all it would take is a presidential signature on a proclamation and the attorney general’s signature on a warrant to which a list of names is attached. Ask yourself if you really want to be on Ashcroft’s list.
The Rex 84 Program was established on the reasoning that if a “mass exodus” of illegal aliens crossed the Mexican/US border, they would be quickly rounded up and detained in detention centers by FEMA. Rex 84 allowed many military bases to be closed down and to be turned into prisons.
Operation Cable Splicer and Garden Plot are the two sub programs which will be implemented once the Rex 84 program is initiated for its proper purpose. Garden Plot is the program to control the population. Cable Splicer is the program for an orderly takeover of the state and local governments by the federal government. FEMA is the executive arm of the coming police state and thus will head up all operations. The Presidential Executive Orders already listed on the Federal Register also are part of the legal framework for this operation.
The camps all have railroad facilities as well as roads leading to and from the detention facilities. Many also have an airport nearby. The majority of the camps can house a population of 20,000 prisoners. Currently, the largest of these facilities is just outside of Fairbanks, Alaska. The Alaskan facility is a massive mental health facility and can hold approximately 2 million people.
Now let’s review the justification for any actions taken...
Executive Orders associated with FEMA that would suspend the Constitution and the Bill of Rights. These Executive Orders have been on record for nearly 30 years and could be enacted by the stroke of a Presidential pen:...
EXECUTIVE ORDER 10990
allows the government to take over all modes of transportation and control of highways and seaports.
EXECUTIVE ORDER 10995
allows the government to seize and control the communication media.
EXECUTIVE ORDER 10997
allows the government to take over all electrical power, gas, petroleum, fuels and minerals.
EXECUTIVE ORDER 10998
allows the government to seize all means of transportation, including personal cars, trucks or vehicles of any kind and total control over all highways, seaports, and waterways.
EXECUTIVE ORDER 10999
allows the government to take over all food resources and farms.
EXECUTIVE ORDER 11000
allows the government to mobilize civilians into work brigades under government supervision.
EXECUTIVE ORDER 11001
allows the government to take over all health, education and welfare functions.
EXECUTIVE ORDER 11002
designates the Postmaster General to operate a national registration of all persons.
EXECUTIVE ORDER 11003 allows the government to take over all airports and aircraft, including commercial aircraft.
EXECUTIVE ORDER 11004 allows the Housing and Finance Authority to relocate communities, build new housing with public funds, designate areas to be abandoned, and establish new locations for populations.
EXECUTIVE ORDER 11005
allows the government to take over railroads, inland waterways and public storage facilities.
EXECUTIVE ORDER 11051
specifies the responsibility of the Office of Emergency Planning and gives authorization to put all Executive Orders into effect in times of increased international tensions and economic or financial crisis.
EXECUTIVE ORDER 11310
grants authority to the Department of Justice to enforce the plans set out in Executive Orders, to institute industrial support, to establish judicial and legislative liaison, to control all aliens, to operate penal and correctional institutions, and to advise and assist the President.
EXECUTIVE ORDER 11049
assigns emergency preparedness function to federal departments and agencies, consolidating 21 operative Executive Orders issued over a fifteen year period.
EXECUTIVE ORDER 11921
allows the Federal Emergency Preparedness Agency to develop plans to establish control over the mechanisms of production and distribution, of energy sources, wages, salaries, credit and the flow of money in U.S. financial institution in any undefined national emergency. It also provides that when a state of emergency is declared by the President, Congress cannot review the action for six months. The Federal Emergency Management Agency has broad powers in every aspect of the nation. General Frank Salzedo, chief of FEMA’s Civil Security Division stated in a 1983 conference that he saw FEMA’s role as a “new frontier in the protection of individual and governmental leaders from assassination, and of civil and military installations from sabotage and/or attack, as well as prevention of dissident groups from gaining access to U.S. opinion, or a global audience in times of crisis.” FEMA’s powers were consolidated by President Carter to incorporate the...
National Security Act of 1947
allows for the strategic relocation of industries, services, government and other essential economic activities, and to rationalize the requirements for manpower, resources and production facilities.
1950 Defense Production Act
gives the President sweeping powers over all aspects of the economy.
Act of August 29, 1916
authorizes the Secretary of the Army, in time of war, to take possession of any transportation system for transporting troops, material, or any other purpose related to the emergency.
International Emergency Economic Powers Act
enables the President to seize the property of a foreign country or national. These powers were transferred to FEMA in a sweeping consolidation in 1979.
Where are these camps?
ALABAMA
Opelika - Military compound either in or very near town.
Aliceville - WWII German POW camp - capacity 15,000
Ft. McClellan (Anniston) - Opposite side of town from Army Depot;
Maxwell AFB (Montgomery) - Civilian prison camp established under Operation Garden Plot, currently operating with support staff and small inmate population.
Talladega - Federal prison “satellite” camp.
ALASKA
Wilderness - East of Anchorage. No roads, Air & Railroad access only. Estimated capacity of 500,000 Elmendorf AFB - Northeast area of Anchorage - far end of base. Garden Plot facility.
Eielson AFB - Southeast of Fairbanks. Operation Garden Plot facility.
Ft. Wainwright - East of Fairbanks
ARIZONA
Ft. Huachuca - 20 miles from Mexican border, 30 miles from Nogales Rex ‘84 facility.
Pinal County - on the Gila River - WWII Japanese detention camp. May be renovated.
Yuma County - Colorado River - Site of former Japanese detention camp (near proving grounds). This site was completely removed in 1990 according to some reports.
Phoenix - Federal Prison Satellite Camp. Main federal facility expanded.
Florence - WWII prison camp NOW RENOVATED, OPERATIONAL with staff & 400 prisoners, operational capacity of 3,500.
Wickenburg - Airport is ready for conversion; total capacity unknown. Davis-Monthan AFB (Tucson) - Fully staffed and presently holding prisoners!!
Sedona - site of possible UN base.
ARKANSAS
Ft. Chaffee (near Fort Smith, Arkansas) - Has new runway for aircraft, new camp facility with cap of 40,000 prisoners Pine Bluff Arsenal - This location also is the repository for B-Z nerve agent, which causes sleepiness, dizziness, stupor; admitted use is for civilian control. Jerome - Chicot/Drew Counties - site of WWII Japanese camps Rohwer - Descha County - site of WWII Japanese camps Blythville AFB - Closed airbase now being used as camp. New wooden barracks have been constructed at this location. Classic decorations - guard towers, barbed wire, high fences. Berryville - FEMA facility located east of Eureka Springs off Hwy. 62. Omaha - Northeast of Berryville near Missouri state line, on Hwy 65 south of old wood processing plant. Possible crematory facility.
CALIFORNIA
Vandenburg AFB - Rex 84 facility, located near Lompoc & Santa Maria. Internment facility is located near the oceanside, close to Space Launch Complex #6, also called “Slick Six”. The launch site has had “a flawless failure record” and is rarely used. Norton AFB - (closed base) now staffed with UN according to some sources. Tule Lake - area of “wildlife refuge”, accessible by unpaved road, just inside Modoc County. Fort Ord - Closed in 1994, this facility is now an urban warfare training center for US and foreign troops, and may have some “P.O.W. - C.I.” enclosures. Twentynine Palms Marine Base - Birthplace of the infamous “Would you shoot American citizens?” Quiz. New camps being built on “back 40”. Oakdale - Rex 84 camp capable of holding at least 20,000 people. 90 mi. East of San Francisco. Terminal Island - (Long Beach) located next to naval shipyards operated by ChiCom shipping interests. Federal prison facility located here. Possible deportation point. Ft. Irwin - FEMA facility near Barstow. Base is designated inactive but has staffed camp. McClellan AFB - facility capable for 30,000 - 35,000 Sacramento - Army Depot - No specific information at this time. Mather AFB - Road to facility is blocked off by cement barriers and a stop sign. Sign states area is restricted; as of 1997 there were barbed wire fences pointing inward, a row of stadium lights pointed toward an empty field, etc. Black boxes on poles may have been cameras.
COLORADO
Trinidad - WWII German/Italian camp being renovated. Granada - Prowers County - WWII Japanese internment camp Ft. Carson - Along route 115 near Canon City
CONNECTICUT, DELAWARE
No data available.
FLORIDA
Avon Park - Air Force gunnery range, Avon Park has an on-base “correctional facility” which was a former WWII detention camp. Camp Krome - DoJ detention/interrogation center, Rex 84 facility Eglin AFB - This base is over 30 miles long, from Pensacola to Hwy 331 in De Funiak Springs. High capacity facility, presently manned and populated with some prisoners. Pensacola - Federal Prison Camp Everglades - It is believed that a facility may be carved out of the wilds here.
GEORGIA
Ft. Benning - Located east of Columbus near Alabama state line. Rex 84 site - Prisoners brought in via Lawson Army airfield. Ft. Mc Pherson - US Force Command - Multiple reports that this will be the national headquarters and coordinating center for foreign/UN troop movement and detainee collection. Ft. Gordon - West of Augusta - No information at this time. Unadilla - Dooly County - Manned, staffed FEMA prison on route 230, no prisoners. Oglethorpe - Macon County; facility is located five miles from Montezuma, three miles from Oglethorpe. This FEMA prison has no staff and no prisoners. Morgan - Calhoun County, FEMA facility is fully manned & staffed - no prisoners. Camilla - Mitchell County, south of Albany. This FEMA facility is located on Mt. Zion Rd approximately 5.7 miles south of Camilla. Unmanned - no prisoners, no staff. Hawkinsville - Wilcox County; Five miles east of town, fully manned and staffed but no prisoners. Located on fire road 100/Upper River Road Abbeville - South of Hawkinsville on US route 129; south of town off route 280 near Ocmulgee River. FEMA facility is staffed but without prisoners. McRae - Telfair County - 1.5 miles west of McRae on Hwy 134 (8th St). Facility is on Irwinton Avenue off 8th St., manned & staffed - no prisoners. Fort Gillem - South side of Atlanta - FEMA designated detention facility. Fort Stewart - Savannah area - FEMA designated detention facility
HAWAII
Halawa Heights area - Crematory facility located in hills above city. Area is marked as a state department of health laboratory. Barbers Point NAS - There are several military areas that could be equipped for detention / deportation. Honolulu - Detention transfer facility at the Honolulu airport similar in construction to the one in.Oklahoma (pentagon-shaped building where airplanes can taxi up to).
IDAHO
Minidoka/Jerome Counties - WWII Japanese-American internment facility possibly under renovation. Clearwater National Forest - Near Lolo Pass - Just miles from the Montana state line near Moose Creek, this unmanned facility is reported to have a nearby airfield. Wilderness areas - Possible location. No data.
ILLINOIS
Marseilles - Located on the Illinois River off Interstate 80 on Hwy 6. It is a relatively small facility with a cap of 1400 prisoners. Though it is small it is designed like prison facilities with barred windows, but the real smoking gun is the presence of military vehicles. Being located on the Illinois River it is possible that prisoners will be brought in by water as well as by road and air. This facility is approximately 75 miles west of Chicago. National Guard training area nearby. Scott AFB - Barbed wire prisoner enclosure reported to exist just off-base. More info needed, as another facility on-base is beieved to exist. Pekin - This Federal satellite prison camp is also on the Illinois River, just south of Peoria. It supplements the federal penitentiary in Marion, which is equipped to handle additional population outside on the grounds. Chanute AFB - Rantoul, near Champaign/Urbana - This closed base had WWII - era barracks that were condemned and torn down, but the medical facility was upgraded and additional fencing put up in the area. More info needed. Marion - Federal Penitentiary and satellite prison camp inside Crab Orchard Nat’l Wildlife Refuge. Manned, staffed, populated fully. Greenfield - Two federal correctional “satellite prison camps” serving Marion - populated as above. Shawnee National Forest - Pope County - This area has seen heavy traffic of foreign military equipment and troops via Illinois Central Railroad, which runs through the area. Suspected location is unknown, but may be close to Vienna and Shawnee correctional centers, located 6 mi. west of Dixon Springs. Savanna Army Depot - NW area of state on Mississippi River. Lincoln, Sheridan, Menard, Pontiac, Galesburg - State prison facilities equipped for major expansion and close or adjacent to highways & railroad tracks. Kankakee - Abandoned industrial area on west side of town (Rt.17 & Main) designated as FEMA detention site. Equipped with water tower, incinerator, a small train yard behind it and the rear of the facility is surrounded by barbed wire facing inwards.
INDIANA
Indianapolis / Marion County - Amtrak railcar repair facility (closed); controversial site of a major alleged detention / processing center. Although some sources state that this site is a “red herring”, photographic and video evidence suggests otherwise. This large facility contains large 3-4 inch gas mains to large furnaces (crematoria??), helicopter landing pads, railheads for prisoners, Red/Blue/Green zones for classifying/processing incoming personnel, one-way turnstiles, barracks, towers, high fences with razor wire, etc. Personnel with government clearance who are friendly to the patriot movement took a guided tour of the facility to confirm this site. This site is located next to a closed refrigeration plant facility. Ft. Benjamin Harrison - Located in the northeast part of Indianapolis, this base has been decomissioned from “active” use but portions are still ideally converted to hold detainees. Helicopter landing areas still exist for prisoners to be brought in by air, land & rail. Crown Point - Across street from county jail, former hospital. One wing presently being used for county work-release program, 80% of facility still unused. Possible FEMA detention center or holding facility. Camp Atterbury - Facility is converted to hold prisoners and boasts two active compounds presently configured for minumum security detainees. Located just west of Interstate 65 near Edinburgh, south of Indianapolis. Terre Haute - Federal Correctional Institution, Satellite prison camp and death facility. Equipped with crematoria reported to have a capacity of 3,000 people a day. FEMA designated facility located here. Fort Wayne - This city located in Northeast Indiana has a FEMA designated detention facility, accessible by air, road and nearby rail. Kingsbury - This “closed” military base is adjacent to a state fish & wildlife preserve. Part of the base is converted to an industrial park, but the southern portion of this property is still used. It is bordered on the south by railroad, and is staffed with some foreign-speaking UN troops. A local police officer who was hunting and camping close to the base in the game preserve was accosted, roughed up, and warned by the English-speaking unit commander to stay away from the area. It was suggested to the officer that the welfare of his family would depend on his “silence”. Located just southeast of LaPorte. Jasper-Pulaski Wildlife Area - Youth Corrections farm located here. Facility is “closed”, but is still staffed and being “renovated”. Total capacity unknown. Grissom AFB - This closed airbase still handles a lot of traffic, and has a “state-owned” prison compound on the southern part of the facility.
UNICOR
. Jefferson Proving Grounds - Southern Indiana - This facility was an active base with test firing occuring daily. Portions of the base have been opened to create an industrial park, but other areas are still highly restricted. A camp is believed to be located “downrange”. Facility is equipped with an airfield and has a nearby rail line. Newport - Army Depot - VX nerve gas storage facility. Secret meetings were held here in 1998 regarding the addition of the Kankakee River watershed to the Heritage Rivers Initiative. Hammond - large enclosure identified in FEMA-designated city.
IOWA
No data available.
KANSAS
Leavenworth - US Marshal’s Fed Holding Facility, US Penitentiary, Federal Prison Camp, McConnell Air Force Base. Federal death penalty facility. Concordia - WWII German POW camp used to exist at this location but there is no facility there at this time. Ft. Riley - Just north of Interstate 70, airport, near city of Manhattan. El Dorado - Federal prison converted into forced-labor camp, UNICOR industries. Topeka - 80 acres has been converted into a temporary holding camp.
KENTUCKY
Ashland - Federal prison camp in Eastern Kentucky near the Ohio River. Louisville - FEMA detention facility, located near restricted area US naval ordnance plant. Military airfield located at facility, which is on south side of city. Lexington - FEMA detention facility, National Guard base with adjacent airport facility. Manchester - Federal prison camp located inside Dan Boone National Forest. Ft. Knox - Detention center, possibly located near Salt River, in restricted area of base. Local patriots advise that black Special Forces & UN gray helicopters are occasionally seen in area. Land Between the Lakes - This area was declared a UN biosphere and is an ideal geographic location for detention facilities. Area is an isthmus extending out from Tennessee, between Lake Barkley on the east and Kentucky Lake on the west. Just scant miles from Fort Campbell in Tennessee.
LOUISIANA
Ft. Polk - This is a main base for UN troops & personnel, and a training center for the disarmament of America. Livingston - WWII German/Italian internment camp being renovated?; halfway between Baton Rouge and Hammond, several miles north of Interstate 12. Oakdale - Located on US route 165 about 50 miles south of Alexandria; two federal detention centers just southeast of Fort Polk.
MAINE
Houlton - WWII German internment camp in Northern Maine, off US Route 1.
MARYLAND, and DC
Ft. Meade - Halfway between the District of Criminals and Baltimore. Data needed. Ft. Detrick - Biological warfare center for the NWO, located in Frederick.
MASSACHUSETTS
Camp Edwards / Otis AFB - Cape Cod - This “inactive” base is being converted to hold many New Englander patriots. Capacity unknown. Ft. Devens - Active detention facility. More data needed.
MICHIGAN
Camp Grayling - Michigan Nat’l Guard base has several confirmed detention camps, classic setup with high fences, razor wire, etc. Guard towers are very well-built, sturdy. Multiple compounds within larger enclosures. Facility deep within forest area. Sawyer AFB - Upper Peninsula - south of Marquette - No data available. Bay City - Classic enclosure with guard towers, high fence, and close to shipping port on Saginaw Bay, which connects to Lake Huron. Could be a deportation point to overseas via St. Lawrence Seaway. Southwest - possibly Berrien County - FEMA detention center. Lansing - FEMA detention facility.
MINNESOTA
Duluth - Federal prison camp facility. Camp Ripley - new prison facility.
MISSISSIPPI
These sites are confirmed hoaxes. Hancock County - NASA test site De Soto National Forest. “These two supposed camps in Mississippi do not exist. Members of the Mississippi Militia have checked these out on more than one occasion beginning back when they first appeared on the Internet and throughout the Patriot Movement.” - Commander D. Rayner, Mississippi Militia
MISSOURI
Richards-Gebaur AFB - located in Grandview, near K.C.MO. A very large internment facility has been built on this base, and all base personnel are restricted from coming near it. Ft. Leonard Wood - Situated in the middle of Mark Twain National Forest in Pulaski County. This site has been known for some UN training, also home to the US Army Urban Warfare Training school “Stem Village”. Warsaw - Unconfirmed report of a large concentration camp facility.
MONTANA
Malmstrom AFB - UN aircraft groups stationed here, and possibly a detention facility.
NEBRASKA
Scottsbluff - WWII German POW camp (renovated?). Northwest, Northeast corners of state - FEMA detention facilities - more data needed. South Central part of state - Many old WWII sites - some may be renovated.
NEVADA
Elko - Ten miles south of town. Wells - Camp is located in the O’Niel basin area, 40 miles north of Wells, past Thousand Springs, west off Hwy 93 for 25 miles. Pershing County - Camp is located at I-80 mile marker 112, south side of the highway, about a mile back on the county road and then just off the road about 3/4mi. Winnemucca - Battle Mountain area - at the base of the mountains. Nellis Air Force Range - Northwest from Las Vegas on Route 95. Nellis AFB is just north of Las Vegas on Hwy 604. Stillwater Naval Air Station - east of Reno . No additional data.
NEW HAMPSHIRE / VERMONT
Northern New Hampshire - near Lake Francis. No additional data.
NEW JERSEY
Ft. Dix / McGuire AFB - Possible deportation point for detainees. Lots of pictures taken of detention compounds and posted on Internet, this camp is well-known. Facility is now complete and ready for occupancy.
NEW MEXICO
Ft. Bliss - This base actually straddles Texas state line. Just south of Alomogordo, Ft. Bliss has thousands of acres for people who refuse to go with the “New Order”. Holloman AFB (Alomogordo)- Home of the German Luftwaffe in Amerika; major UN base. New facility being built on this base, according to recent visitors. Many former USAF buildings have been torn down by the busy and rapidly growing German military force located here. Fort Stanton - currently being used as a youth detention facility approximately 35 miles north of Ruidoso, New Mexico. Not a great deal of information concerning the Lordsburg location. White Sands Missile Range - Currently being used as a storage facility for United Nations vehicles and equipment. Observers have seen this material brought in on the Whitesands rail spur in Oro Grande New Mexico about thirty miles from the Texas, New Mexico Border.
NEW YORK
Ft. Drum - two compounds: Rex 84 detention camp and FEMA detention facility. Albany - FEMA detention facility. Otisville - Federal correctional facility, near Middletown. Buffalo - FEMA detention facility.
NORTH CAROLINA
Camp Lejeune / New River Marine Airfield - facility has renovated, occupied WWII detention compounds and “mock city” that closely resembles Anytown, USA. Fort Bragg - Special Warfare Training Center. Renovated WWII detention facility. Andrews - Federal experiment in putting a small town under siege. Began with the search/ hunt for survivalist Eric Rudolph. No persons were allowed in or out of town without federal permission and travel through town was highly restricted. Most residents compelled to stay in their homes. Unregistered Baptist pastor from Indiana visiting Andrews affirmed these facts.
NORTH DAKOTA
Minot AFB - Home of UN air group. More data needed on facility.
OHIO
Camp Perry - Site renovated; once used as a POW camp to house German and Italian prisoners of WWII. Some tar paper covered huts built for housing these prisoners are still standing. Recently, the construction of multiple 200-man barracks have replaced most of the huts. Cincinnati, Cleveland, Columbus - FEMA detention facilities. Data needed. Lima - FEMA detention facility. Another facility located in/near old stone quarry near Interstate 75. Railroad access to property, fences etc.
OKLAHOMA
Tinker AFB (OKC) - All base personnel are prohibited from going near civilian detention area, which is under constant guard. Will Rogers World Airport - FEMA’s main processing center for west of the Mississippi. All personnel are kept out of the security zone. Federal prisoner transfer center located here (A pentagon-shaped building where airplanes can taxi up to). Photos have been taken and this site will try to post soon! El Reno - Renovated federal internment facility with CURRENT population of 12,000 on Route 66. McAlester - near Army Munitions Plant property - former WWII German / Italian POW camp designated for future use. Ft. Sill (Lawton) - Former WWII detention camps. More data still needed.
OREGON
Sheridan - Federal prison satellite camp northwest of Salem. Josephine County - WWII Japanese internment camp ready for renovation. Sheridan - FEMA detention center. Umatilla - New prison spotted.
PENNSYLVANIA
Allenwood - Federal prison camp located south of Williamsport on the Susquehanna River. It has a current inmate population of 300, and is identified by William Pabst as having a capacity in excess of 15,000 on 400 acres.
Indiantown Gap Military Reservation - located north of Harrisburg. Used for WWII POW camp and renovated by Jimmy Carter. Was used to hold Cubans during Mariel boat lift.
Camp Hill - State prison close to Army depot. Lots of room, located in Camp Hill, Pa. New Cumberland Army Depot - on the Susquehanna River, located off Interstate 83 and Interstate 76.
Schuylkill Haven - Federal prison camp, north of Reading.
SOUTH CAROLINA
Greenville - Unoccupied youth prison camp; total capacity unknown.
Charleston - Naval Reserve & Air Force base, restricted area on naval base.
SOUTH DAKOTA
Yankton - Federal prison camp
Black Hills Nat’l Forest - north of Edgemont, southwest part of state. WWII internment camp being renovated.
TENNESSEE
Ft. Campbell - Next to Land Between the Lakes; adjacent to airfield and US Alt. 41.
Millington - Federal prison camp next door to Memphis Naval Air Station.
Crossville - Site of WWII German / Italian prison camp is renovated; completed barracks and behind the camp in the woods is a training facility with high tight ropes and a rappelling deck.
Nashville - There are two buildings built on State property that are definitely built to hold prisoners. They are identical buildings - side by side on Old Briley Parkway. High barbed wire fence that curves inward.
TEXAS
Austin - Robert Mueller Municipal airport has detenion areas inside hangars.
Bastrop - Prison and military vehicle motor pool.
Eden - 1500 bed privately run federal center. Currently holds illegal aliens.
Ft. Hood (Killeen) - Newly built concentration camp, with towers, barbed wire etc., just like the one featured in the movie Amerika. Mock city for NWO shock- force training. Some footage of this area was used in “Waco: A New Revelation” Reese AFB (Lubbock) - FEMA designated detention facility.
Sheppard AFB - in Wichita Falls just south of Ft. Sill, OK. FEMA designated detention facility.
North Dallas - near Carrolton - water treatment plant, close to interstate and railroad.
Mexia - East of Waco 33mi.; WWII German facility may be renovated.
Amarillo - FEMA designated detention facility
Ft. Bliss (El Paso) - Extensive renovation of buildings and from what patriots have been able to see, many of these buildings that are being renovated are being surrounded by razor wire.
Beaumont / Port Arthur area - hundreds of acres of federal camps already built on large-scale detention camp design, complete with the double rows of chain link fencing with razor type concertina wire on top of each row. Some (but not all) of these facilities are currently being used for low-risk state prisoners who require a minimum of supervision.
Ft. Worth - Federal prison under construction on the site of Carswell AFB.
UTAH
Millard County - Central Utah - WWII Japanese camp. (Renovated?)
Ft. Douglas - This “inactive” military reservation has a renovated WWII concentration camp.
Migratory Bird Refuge - West of Brigham City - contains a WWII internment camp that was built before the game preserve was established.
Cedar City - east of city - no data available. Wendover - WWII internment camp may be renovated.
Skull Valley - southwestern Camp William property - east of the old bombing range. Camp was accidentally discovered by a man and his son who were rabbit hunting; they were discovered and apprehended. SW of Tooele.
VIRGINIA
Ft. A.P. Hill (Fredericksburg) - Rex 84 / FEMA facility. Estimated capacity 45,000.
Petersburg - Federal satellite prison camp, south of Richmond.
WEST VIRGINIA
Beckley - Alderson - Lewisburg - Former WWII detention camps that are now converted into active federal prison complexes capable of holding several times their current populations. Alderson is presently a women’s federal reformatory.
Morgantown - Federal prison camp located in northern WV; just north of Kingwood.
Mill Creek - FEMA detention facility.
Kingwood - Newly built detention camp at Camp Dawson Army Reservation. More data needed on Camp Dawson.
WASHINGTON
Seattle/Tacoma - SeaTac Airport: fully operational federal transfer center
Okanogan County - Borders Canada and is a site for a massive concentration camp capable of holding hundreds of thousands of people for slave labor. This is probably one of the locations that will be used to hold hard core patriots who will be held captive for the rest of their lives.
Sand Point Naval Station - Seattle - FEMA detention center used actively during the 1999 WTO protests to classify prisoners.
Ft. Lewis / McChord AFB - near Tacoma - This is one of several sites that may be used to ship prisoners overseas for slave labor.
WISCONSIN
Ft. McCoy - Rex 84 facility with several complete interment compounds.
Oxford - Central part of state - Federal prison & staellite camp and FEMA detention facility.
WYOMING
Heart Mountain - Park County N. of Cody - WWII Japanese interment camp ready for renovation.
Laramie - FEMA detention facility
Southwest - near Lyman - FEMA detention facility
East Yellowstone - Manned internment facility - Investigating patriots were apprehended by European soldiers speaking in an unknown language. Federal government assumed custody of the persons and arranged their release.
OTHER LOCATIONS IN THE UNITED STATES
There are many other locations not listed above that are worthy of consideration as a possible detention camp site, but due to space limitations and the time needed to verify, could not be included here. Virtually all military reservations, posts, bases, stations, & depots can be considered highly suspect (because it is “federal” land). Also fitting this category are “Regional Airports” and “International Airports” which also fall under federal jurisdiction and have limited-access areas. Mental hospitals, closed hospitals & nursing homes, closed military bases, wildlife refuges, state prisons, toxic waste dumps, hotels and other areas all have varying degrees of potential for being a detention camp area. The likelihood of a site being suspect increases with transportation access to the site, including airports/airstrips, railheads, navigable waterways & ports, interstate and US highways. Some facilities are “disguised” as industrial or commercial properties, camouflaged or even wholly contained inside large buildings (Indianapolis) or factories. Many inner-city buildings left vacant during the de-industrialization of America have been quietly acquired and held, sometimes retrofitted for their new uses.
CANADA
Our Canadian friends tell us that virtually all Canadian military bases, especially those north of the 50th Parallel, are all set up with concentration camps. Not even half of these can be listed, but here are a few sites with the massive land space to handle any population:
Suffield CFB - just north of Medicine Hat, less than 60 miles from the USA.
Primrose Lake Air Range - 70 miles northeast of Edmonton.
Wainwright CFB - halfway between Medicine Hat and Primrose Lake.
Ft. Nelson - Northernmost point on the BC Railway line.
Ft. McPherson - Very cold territory ~ NW Territories. Ft. Providence - Located on Great Slave Lake. Halifax - Nova Scotia. Dept. of National Defense reserve.... And others.
OVERSEAS LOCATIONS
Guayanabo, Puerto Rico - Federal prison camp facility. Capacity unknown.
i wanna go to the monster mile.......
But, I know what you mean about that traffic and stuff. Before we got together Lloyd lived in an apartment in north Ft. Worth, just off the interstate, leading to Texas Motor Speedway.... 2 times a year we could not commute around his apartment. I feel your pain....
.... but if i ever get the chance i’ll be in your mob.
>>>but if i ever get the chance i’ll be in your mob.<<<
LOL Well, If I’m still kicking then, you and Lloyd have got an invite out to dinner - Like seafood?
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.