Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Well Granny, It is almost time to wish you Happy Anniversary!
Way back on 3/23/2008 you started the first of this thread...
It took until 2/9/2009 to amass the first 10,000 posts to help people prepare for the coming unknown.
The first 10,000 grew by 30.96 posts per day.
Since that first 10,000, the pace has hastened.
Between 2/9/2009 and 3/18/2009 there have been an average of 135.14 posts per day!!!
436% more posts per day!
On behalf of all those who have benefited, and all those who have participated with you in this noble task....
Allow us to be a few days early in saying:
THANK YOU! and HAPPY ANNIVERSARY!
http://www.passionatehomemaking.com/2008/06/hay-fever-tonic.html
natural remedies Add comments
A reader recommended this tonic for hay fever/allergies awhile back after my request for natural remedies. I tried the honey alone without too much success. With the sun coming out this past weekend, we were hit with allergies pretty hard, and this little recipe came to the rescue!
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
8 oz water
Take 2-3 times per day. Once in the morning and once in the evening seems to be working pretty well for us! We formally have used smaller quantities for a daily immune boaster and for all the other wonderful benefits of ACV, but now I am seeing it as greatly beneficial for allergies!
Thanks Kate for the recipe!
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5 Responses to “Allergy Tonic”
1.
Michele says:
June 16, 2008 at 6:07 pm
Wow- I’ll have to try this! :) Thanks!
Does it have to be raw honey, or can it just be “regular” honey?
Michele
http://www.frugalgranola.blogspot.com
Reply
*
Lindsay says:
June 16, 2008 at 6:27 pm
Raw is always better, but I am not sure if that would make a difference or not. The honey is supposed to help build your immunity to pollen, as I understand.
Reply
2.
Mrs. M says:
June 17, 2008 at 9:12 am
We are going to try this. My husband has allergies, also reflux and indigestion often. In my research I read that it helps with both the later two things as well. I also read that it can help with blood sugar levels. I had no idea.
Thanks!
Reply
3.
Kate says:
June 29, 2008 at 12:42 pm
Glad it works for you! I don’t know how I missed this!
A few things I learned this morning:
I heard on GMA (Good Morning America) this morning that honey is also good for cuts and scraps. It’s a natural anti-biotic. It also moistures the area, most ointments dry the area out.
Baking soda paste is good to use on bug bites, takes the itch out. make the paste, and put on the bites. It air dries.
Whole milk for sunburns. Soak a towel (big or small depending on area) in teh whole milk, (whole milk is thicker, than skim, 1 or 2%, I’m assuming raw milk is good too, and is best to use for sunburns)
Or add 2 cups (whole milk) to lukewarm bath water for a soothing bath for sunburn.
Reply
4.
Jessica says:
November 25, 2008 at 12:59 pm
I really enjoy your website and check it often. I wanted to interject that local honey (within 50 miles of your home) is the best for helping your body build immunity to allergens. THis way you are eating allergens around you rather than ones in Argentina!
Reply
health boosters, natural remedies Add comments
Did you know that Americans spend more each year on over-the-counter remedies for coughs and colds than the combined costs of running the governments of Guatemala, Honduras, and El Salvador?
We were up quite a bit last night nursing my sweet feverish Karis (at 101 degrees). This was the first fever I have experienced with her, so questions of whether or not it was serious were continually going through my head. I have always been hesitant to pay the doctor a visit, primarily because of our lack of health insurance, and secondarily because they often only tell me what I already now and want to just load us up with antibiotics.
To settle my fears, I dug out my two handy little natural health manuals which are simply wonderful, especially for the first time mommy! I can’t recommend these two books more highly for every mommy desiring to prepare and preserve a natural home without all the added antibiotics that can do more harm than good.
How to Raise a Healthy Child…In Spite of Your Doctor by Robert Mendelsohn, M.D. - I love Dr. Mendelsohn’s book, due to it’s thorough coverage of topics such as circumcision, vaccinations, birth, and various childhood illnesses. I will never visit the doctor before referring to this book! He explains all you need to know as to how to evaluate the seriousness of any sickness and simple natural remedies from home. He says: “Common colds and influenza do not require medical treatment, and the medications often used to treat them, will merely relieve symptoms. The effects of doing this may be counterproductive, because they interfere with the body’s efforts to cure itself.”
Prescription for Nutritional Healing by Phyllis Balch, CNC - this is a huge reference guide covering everything from A-to-Z, with all drug free remedies using vitamins, minerals, herbs and food supplements. This covers every concern for adults and children.
I was assured to discover that the two best remedies for both cold and fever symptoms were the two H’s for both children and adults:
1) Hydration - keep drinking lots of liquids to replace the loss of fluids in your body through runny nose, cough, perspiring, etc. Try to drink 8 ounces every hour in whatever form they can be taken.
2) Humidifier - the use of a humidifier will greatly assist in maintaining a moist humid environment to assist in the ability to breath easier. Great for the lungs as in alleviating congestion.
For fevers, Dr. Mendelsohn assured me that I should only be concerned if her temperature rises above 106 degrees and there is presence of other symptoms, such as vomiting, diarrhea, chills, etc. Otherwise, just let it run it’s course. There is even no need for antibiotics, as they tend to slow down the process and cause other issues as well.
Save yourself a doctor bill, which is usually around $175 for us, by picking up these two books!
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32 Responses to “Natural Healing for the Family”
http://www.passionatehomemaking.com/2008/04/soup-for-sickness.html
natural remedies Add comments
My friend, Scarlett, passed this recipe on to me. Looks like a wonderful natural soup for those lovely colds!
She said:
I thought I’d share this recipe that my step Mom, Mimi, gave me for when you have a cold or are sick. Cobe and I had some tonight and it actually tasted good.
Garlic Soup
8 cups chicken broth
25 cloves of garlic (peeled)
1 TBSP ginger
1 TBSP paprika
pinch of red pepper
1/2 cup lemon juice
Place in pot and cook until garlic is soft and then eat it all.
Thanks Scarlett! This will be excellent to have in the repertoire for the next illness! Always good to be prepared in advance!
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One Response to “Soup Remedy for Colds”
1.
joan says:
November 6, 2008 at 6:05 am
Another traditional indian recipe for a cold is 3 flakes of garlic smashed thrown in to 1.5 cups of milk. Add 1/2 tspn of organic tumeric or 1/2 tbspn of fresh tumeric juice(indian stores have fresh tumeric).Boil milk down to one cup and drink as hot as possible. Honey can be added as an option but the milk does get sweeter due to te higher lactose content when boiled down.twice a day for 3-4 days should be sufficient.
Added information, this is especially good when you are one of the types who just cannot cough out your phlegm and spit it out!! The stuff is passed out through the intestines.
>>>BTW, DW, how’s Christie doing?<<<
Doing much much better thank you...
DW we have been praying for your daughter. Glad to hear she is better. God bless you both.
http://www.passionatehomemaking.com/2008/04/lotion-aftershave-natural-alternatives.html
natural body products, natural living on a budget Add comments
There is one product that meets all of these needs without doing a thing, except rubbing it on! Can you guess what it is? This product is fabulous for you health both on the outside and the inside. It feels wonderful, without being too greasy or messy. It is all natural! When purchased in bulk and used for other things (listed below), it can be quite reasonable!
What is it?
Coconut Oil!
Lotion/Moisturizer - a little dab will do you! Scoop out and rub on your skin. Sweet fragrance as well. I have replaced all my miscellaneous lotions with this one product!
Aftershave - I told my husband he just had to try it as an aftershave, and low and behold it worked. I love using it as well after shaving those sensitive areas. Calms and refreshes.
For Married Women -It also works well for that special hubby and wife time.
Other uses I have had success with:Deodorant
Cooking uses:
stir-frying
replacing oil/butter/shortening in baked goods
melting and adding to smoothies
greasing pans with it
any other ideas?
I am a huge fan of coconut oil (if you haven’t noticed already)! The more products I can cover with just this simple natural alternative, the more I save and the more I rejoice! I just found a recipe for toothpaste that uses it as well. Can’t wait to try it and share the results (if successful)! The way I am going, pretty soon this will be the only product in the bathroom! ;)
Buy it here at:
Mountain Rose Herbs
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I thought I read on another thread that both R and D congressmen were able to stop this diabolical method of gun control.<<<
I hope you are right, but he will find another way.
They know that half of us might decide to fight back.
THANK YOU! and HAPPY ANNIVERSARY!<<<
Thank you and thank you for all your help, it does help to have a team to answer the questions.
Your knowledge is fresh and alive and that is what we need.
LOL, there are a time when if a village jumps in to help, it goes faster and better.
I am thankful for every poster here and every reader.
>>>DW we have been praying for your daughter. Glad to hear she is better. God bless you both.<<<
Thank you - those prayers really meant so much..
LOL, we now have a whole crew at two hospitals who know about our talking dog Jake and her little Zoe... Christi has told them all about how Jake says ‘Yum, Yum’ and how he says ‘Home, Home, Home’. (Our two Rat Terriers)
http://www.thenourishinggourmet.com/2009/02/sausage-potato-and-squash-soup.html
It was time to start thinking about dinner. I didn’t have any definite plans, but I had plenty of chicken stock, vegetables and a pound of delicious turkey sausage in the fridge. With very little time and effort they became a hearty, frugal soup. A definite winner in this household!
I mostly relied on my turkey sausage, which was slightly spicy and seasoned with sage to give the most oomph to my soup, and it did! The squash and carrots give sweetness, the potatoes give a mild filler, and what’s a soup without celery, onions and garlic? I like this soup with everything chopped small. But feel free to play around with what you include in your soup. Many vegetables would work well in it and what sausage you include will change the dynamics of the soup. Using this recipe as a starting point, you could create a variety of soups!
Sausage, Potato, and Squash Soup
Makes 6-8 Servings
You could also use sausage links for this soup. Simply slice and heat through in the soup (or cook in the broth, if they are raw). I used an acorn squash, but a variety of different squash would work. You wouldn’t have to use a whole pound of sausage, though it’s much more filling that way, a 1/2 a pound will still give a meaty flavor without being as spendy
8 cups of homemade chicken broth
2 tablespoons olive oil
1 onion, peeled and chopped
4-6 cloves garlic, crushed, peeled and finely minced
4 carrots, peeled, cut in half lengthwise, cut in half lengthwise again, chopped
4 celery, washed and chopped
4 potatoes, peeled, and cut into small dice, place in a bowl and cover with water.
1 small squash, or half of a medium sized squash, peeled, seeded, and cut into a small dice
2 teaspoons ground cumin
1 pound of turkey sausage
sea salt and pepper
1-Prep are all of your veggies. If you can do two things at once and work fast, you can prep your potatoes or your squash during step two. Otherwise, having everything ready before you start will make things simple once you turn on your stovetop.
2-In a large soup pot, heat olive oil over med-high heat, until hot, but not smoking. Add the carrots, celery and onions. Lightly salt. Cook, stirring here and there, until all of the vegetables are softening (about 4-6 minutes). Then add the garlic, cook another minute or two, making sure that the garlic doesn’t brown.
3-Add the broth, potatoes and squash, and cumin. Salt a little more. Bring to a simmer and simmer until all of the vegetables are soft.
4-Meanwhile, cook your sausage in a pan (using a little oil if it’s too dry). Add this to the soup near the end of the cooking.
5-Adjust the flavors at the end with more sea salt (remember that homemade soups need more salt) and freshly ground pepper. We like to top it with a small scope of sauerkraut, but a splash of vinegar would also give a delicious tartness.
Enjoy!
http://homemakingdreams.blogspot.com/2008/09/in-my-kitchen-recently.html
Dilled Salmon Pasta Salad
Ingredients
1.5 cup tricolored spiral pasta
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 Tablespoons chopped onion
2 Tablespoons minced fresh dill or 2 teaspoons dill weed
7.1 oz. Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
Mixed salad greens
Directions
Cook pasta according to package directions. Meanwhile, combine the sour cream, mayonnaise, green peppers, red peppers, onions and fresh dill in a bowl. Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
Preparation Time: 10
1.5 cups of the pasta didn’t seem like enough to me so I used 2 and it was perfect. I think even 2.5 would work. Also, I didn’t have fresh dill, so I used the bottled dill weed, which I already had on hand. We are still getting some green pepper from our plants, so I used all green pepper. I also used light sour cream. You could also use light mayo, but we use regular old fashioned “Dukes” Mayo.
This dish was even better left over the next day and very good for you.
3. We are having just a taste of fall in our area and early Saturday morning it was cooler outside than it was inside with the AC running. It was so nice to open the window over the kitchen sink and let the fresh air and sounds from outside come inside. I even lit a fall candle that burned all day Saturday.
4. Sunday we had a delicious and easy cake. I just used a store bought carrot cake mix and store bought cream cheese icing. I threw it together after church and it was cool, frosted and ready to eat by 1:00.
Our Sunday Dinner menu was: Crock pot roast, Rice with gravy, potato salad, green beans, biscuits and carrot cake.
The potato salad was made from the last of the garden potatos from my Mama’s garden. Some of them were really tiny and should have been boiled and eaten when first dug. I didn’t let any of them go to waste however. I peeled even the bite size ones and ended up with just enough potatoe salad to feed our crowd!
5. Now that the change of seasons is taking place I plan to make more soups, stews and chillis. This weekend I hope to make a nice big pot of my homemade chilli! Can’t wait!
Have a great Tuesday and don’t forget to check out the other tips at Tammy’s Recipes!
Posted by Debbie J.
http://walnutspinney.blogspot.com/2009/03/wondering-what-to-do-with-that-leftover.html
Wondering what to do with that leftover corned beef?
I know, this is not a problem that confronts you today. Today is St. Patrick’s Day and all across America many cooks have prepared corned beef for dinner. With cabbage, potatoes, carrots or whatever accompanies the corned beef, folks are pretty much satisfied. Dinner was good. It’s tomorrow or maybe the day after, when you’re looking at the remains of that corned beef still sitting in the fridge that I’m talking about.
There are a couple of old standbys for using up corned beef. How about corned beef sandwiches, perhaps on rye with mustard? Maybe a pickle on the side or try adding sauerkraut, a mild cheese and thousand island dressing and grilling it for a minute or two if you want to make it a little more special. And there’s always corned beef hash either plain or red flannel (with beets AND potatoes). I know some people who only tolerate the initial meal of corned beef and cabbage because they know that within a day or two it will be time for hash, with or without eggs.
Believe it or not, corned beef can even make a decent pate with which to stuff a baguette. Or, if you don’t care about presentation and want to eat it now instead of waiting several hours while it chills, mix minced corned beef with mayonnaise, pickle relish and the veriest bit of mustard. Spread it on your favorite cracker or make a sandwich.
A successful potluck casserole I’ve made on more than one occasion is Lazy Day Reuben Casserole. It’s one of those layered meat, noodles, veg and sauce combos that use condensed cream of ____ soup or, my preference, a homemade alternative. Another favorite is a sandwich braid, Reuben Loaf, made by layering corned beef, cheese and sauerkraut on bread dough before baking.
There are many other ways to incorporate leftover corned beef into meals. Include a cup or so of diced corned beef in macaroni and cheese or scalloped potatoes. And if making scalloped potatoes, a layer of sliced cabbage and a 1/2 teaspoon or so of Dijon mustard mixed into the cream sauce adds to the mix. Use diced corned beef as a filling for pasties, crescent roll turnovers or empanadas. Whatever you call them, the corned beef can sub for the meat in your basic recipe. To make it individual to corned beef, I like to brush a light coating of mustard on the inside of the dough before sealing.
And there are more ideas all over — I’ve read recipes for corned beef-potato pizza, a suggestion for using the reuben sandwich ingredients to create a baked potato topping, Emeril Lagasse’s Cabbage-Potato Soup and Taste of Home’s Reuben Soup each call for corned beef in small enough amounts to qualify as a way to use up leftovers. Just don’t waste something that only today (yesterday?) you were enjoying so much.
Corned Beef Hash
4 tablespoons butter, divided
1 tablespoon oil
1/2 medium onion, finely chopped
1/2 medium green pepper, chopped - optional
1-1/2 to 2 cups cold cooked corned beef, free of all fat and gristle and finely chopped
2 to 3 cups cold cooked potatoes, coarsely chopped
5 tablespoons beef, chicken or vegetable stock
salt and pepper, to taste
2 tablespoons Worcestershire sauce
2 tablespoons fresh parsley, finely chopped - optional
Cook onions and green peppers in 2 tablespoons over medium heat in a 10-inch heavy skillet for about 5 minutes or until they soften without browning. Scrape them into a large mixing bowl. Add corned beef, potatoes, stock, salt and pepper, and Worcestershire sauce to bowl. Mix gently to combine. Let hash rest for a few minutes in bowl so liquid can be absorbed.
To cook hash, heat 2 tablespoons butter and 1 tablespoon oil in 10-inch skillet. When the fat is hot but not sizzling, add hash, patting it down in the pan gently with a large spatula. Cook over moderate heat about 40 minutes, shaking pan every now and then to make sure hash isn’t sticking to bottom. As it cooks, the hash will inevitably produce some fat; tip the pan and skim it from the sides with a small spoon, or better still, with a bulb baster. During the last 10 minutes of cooking, to remove any extra fat, lay a double thickness of paper toweling on top like a blotter, pressing it down on the hash. Repeat this blotting procedure as often as you think necessary, being careful not to get paper toweling near flame.
To serve, turn the hash out onto large round platter. It’s best to do this by holding the platter over the skillet and up-ending the skillet to turn the hash out. If part of the crust sticks to the pan, remove it and patch it into place. Sprinkle the top with parsley and serve alone or with condiments such as mustard, pickles, horseradish, and the like.
Red Flannel Hash
1/4 pound salt pork or thick bacon, finely diced
1/2 medium onion, finely chopped
1/2 medium green pepper, finely chopped
1-1/2 to 2 cups cooked corned beef, free of all fat or gristle, and finely chopped
1-1/2 cups cooked or canned beets, diced
4 tablespoons fresh parsley, finely chopped, divided
1-1/2 to 2 cups cold cooked potatoes, coarsely chopped
6 tablespoons heavy cream or evaporated milk
salt and pepper, to taste
Render the pork by frying it in a 10-inch heavy skillet over moderate heat. Stir almost constantly wtih a wooden spoon until the fat has dissolved, then remove the brown bits and put them aside. Pour half the fat into a dish and save it until later.
Heat remaining fat in skillet and over moderate heat, cook onions and peppers for about 5 minutes or until they soften without browning. Scrape them into a large mixing bowl. Add corned beef, beets, potatoes, 2 tablespoons parsley, salt and pepper to bowl. Moisten mixture with cream. Mix gently to combine. If you want you could add the brown pork bits left from rendering the fat. Let hash rest for a few minutes in bowl so liquid can be absorbed.
To cook hash, add remaining reserved pork fat to 10-inch skillet. When the fat is hot but not sizzling, add hash, patting it down in the pan gently with a large spatula. Cook over moderate heat about 40 minutes, shaking pan every now and then to make sure hash isn’t sticking to bottom. As it cooks, the hash will inevitably produce some fat; tip the pan and skim it from the sides with a small spoon, or better still, with a bulb baster. During the last 10 minutes of cooking, to remove any extra fat, lay a double thickness of paper toweling on top like a blotter, pressing it down on the hash. Repeat this blotting procedure as often as you think necessary, being careful not to get paper toweling near flame.
To serve, turn the hash out onto large round platter. It’s best to do this by holding the platter over the skillet and up-ending the skillet to turn the hash out. If part of the crust sticks to the pan, remove it and patch it into place. Sprinkle the top with parsley and serve alone or with condiments such as mustard, pickles, horseradish, and the like.
Of course, if you wish, you can omit rendering fat from the pork called for and substitute butter and/or oil as in regular hash recipe just above.
Pate of Corned Beef
1/4 pound butter, creamed
2 cups cooked corned beef, ground — twice, if possible
1 tablespoon onion, grated
3 tablespoons heavy cream or evaporated milk
2 teaspoons prepared mustard
1 teaspoon dry mustard
1 teaspoon lemon juice
2 tablespoons fresh parsley, finely chopped
2 tablespoons chives, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons Worcestershire sauce
loaf of French or Italian bread, about 12” long and 3-1/2” in diameter
Cream the butter in a mixing bowl by beating it with a large spoon for a few minutes until it is smooth. Then, a few tablespoons at a time, beat in the corned beef and, one after the other, the onions, cream, mustards, lemon juice, parsley, chives, salt and pepper, and Worcestershire sauce. You could use an electric mixer wtih a whisk beater or use a food processor or beat the pate by hand until it is as smooth as you can possibly get it. Just be careful not to overmix it if using the processor. Taste for seasoning, remembering that when the pate is chilled, its flavor will be considerably muted.
Slice 2 inches or so off the ends of the bread, save for another use. With your fingers and the aid of a long thin spoon, remove as much of the soft insides of the bread as possible without damaging or breaking through the crust. When the bread is a hollow tube, stand it on one end on a sheet of waxed paper and carefully fill it with the soft pate, packing it down as you proceed. If there isn’t enough pate to fill the bread, simply cut off the hollow portion.
Wrap filled bread in waxed paper and refrigerate for a few hours or until the pate is firm. Slice into 1/8- or 1/4-inch rounds with a serrated knife and serve. You may briefly heat the bread in a hot oven to crisp the crust but do this with caution as the pate will soften too much to slice if the loaf becomes too hot.
Source: Michael Field’s Culinary Classics and Improvisations (1967)
Reuben Loaf
1 batch bread dough *see note
1/4 cup thousand island salad dressing or a grainy mustard, whichever you prefer
1 to 2 cups cooked corned beef brisket, diced
4 ounces Swiss cheese or mild cheese of your choice, shredded or thinly sliced
1 cup sauerkraut, rinsed and drained
1 egg white, beaten - optional
Preheat oven to 400F.
Turn dough out onto a lightly greased (15x10-inches) baking sheet. Roll dough to a rectangle that almost fills the pan.
Spread dressing down center third of dough. Sprinkle area spread with dressing with layers of beef, cheese and sauerkraut.
Make cuts from filling to edges of dough 1 inch apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Brush dough with egg white.
Bake for 25-30 minutes or until lightly browned. Serve immediately; refrigerate leftovers.
Yield: 6 to 8 servings.
Source: Country Woman
*Note - Use your favorite plain bread dough. Can be made by hand, in the bread machine on dough setting or use a loaf of thawed frozen dough. If making yourself, a recipe which uses 3 to 4 cups flour or will yield a 1.5-pound loaf would be about right.
Lazy Day Reuben Casserole
2 cans condensed cream of chicken soup, **see note
1-1/3 cups milk or thinned yogurt
1/2 cup onion, chopped
3 tablespoons mustard
2 pounds sauerkraut, drained (and rinsed if too salty)
8 ounces egg noodles
12 ounces corned beef brisket, diced
2 cups Swiss cheese, shredded
3/4 cup rye bread crumbs, toasted
2 tablespoons margarine, melted
In bowl, mix soup, milk, onion and mustard until blended.
In greased 13”x9”x2” baking dish, spread drained sauerkraut; top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with crumbled corned beef, then cheese.
In bowl, stir together rye bread crumbs and melted butter until well blended; sprinkle over top of cheese. Cover tightly with foil.
Bake in 350°F oven for 60 minutes or until noodles are tender.
I’ve had this recipe so long I don’t know exactly where it came from but I think it was in an old Progressive Farmer from the ‘70s.
**Note — I use a homemade version of cream soup most of the time. Here’s one recipe that will make several “cans” worth as you need it.
Homemade Cream Soup Substitute
2 cups instant non fat dry milk
3/4 cup cornstarch
1/4 cup chicken bouillon, instant or other preferred bouillon flavor
2 teaspoons dried onion flakes
1 teaspoon each basil and thyme - optional
2 teaspoons pepper
Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper.
To make the equivalent of one can of condensed soup, use 1/3 cup of the mix and 1-1/2 cups water and cook over moderate heat until thickened.
NOTE: Beef or vegetable bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base. I like to cook a little celery in butter and add to prepared recipe when it calls for celery soup.
http://heavenlyhomemakers.com/blog/high-five-recipes-peanut-butter-honey-fudge
You know me…I love me some fudge. This is by far the easiest fudge I have ever made. And the healthiest.
pbhoneyfudgesm.jpg
Peanut Butter Honey Fudge
1 cup natural peanut butter (creamy or crunchy)
3/4 cup honey
1/2 cup milk chocolate chips
Combine all ingredients in a small saucepan. Cook and stir over low heat until the chocolate chips are melted and blended in (about 30 seconds).
Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.
————————————
Now, you might be thinking…3/4 cup of honey?! That’s going to take up a lot of my honey! (Yes, Pooh Bear, you’re right.)
But you cut this fudge into little squares, and it really does go a long way. OOh, and it’s so simple and yummy! (So sorry all you peanut allergy friends out there!)
This is a super simple dessert to throw together real quickly to take somewhere…no baking involved. Hardly any time involved. Very little mess involved.
Oh, and you’ve gotta love a High Five Recipe with only THREE ingredients!!
I just received this but Have not Tried It.
The Most Dangerous Cake Recipe
5 MINUTE CHOCOLATE MUG CAKE
4 Tablespoons S/rising Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa
1 Egg
3 Tablespoons Milk
3 Tablespoons Cooking Oil
3 Tablespoons Chocolate Chips (Optional)
Splash of Vanilla Extract
1 Large Coffee Mug
Add Dry ingredients to coffee mug, mix well.
Add egg and mix thoroughly
Pour in Milk and Oil and Mix Well, add chocolate chips (if using) and vanilla extract, and mix again
Put mug in microwave and cook for 3 minutes at 1000 watts (high)
The cake will rise over the top of mug, no alarm
Allow to cool a little and tip out onto plate if desired.
This can serve 2 if you want to feel slightly more virtuous.
Why is this dangerous..?
Now we are all only 5 minutes away from chocolate cake any time day or night.
You and CottonBall have been a huge help on this thread. Thanks for everything you guys have done!
Just wanted to be # 5000, for posterity !!
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