Weekly Roundup - Living On Nothing Edition [Survival Today

To: All; JDoutrider

http://desertculinary.blogspot.com/2005/05/raisin-rosemary-rye-bread.html

Raisin-Rosemary Rye Bread (Adapted from Cooking Light)

2 1/3 cups bread flour, divided
1 cup whole wheat flour
1/2 cup rye flour
1/3 cup nonfat dry milk
1/4 cup yellow cornmeal
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 1/2 cups warm water
1 teaspoon olive oil
1 cup raisins
1/2 cup chopped walnuts, toasted
1 1/2 tablespoons dried rosemary
1/2 teaspoon caraway seeds

In a large bowl, whisk together 2 cups bread flour, whole wheat flour, rye flour, dry milk, cornmeal, sugar, yeast, salt and pepper.

Pour water and oil into the dry ingredients and stir to combine. Scoop mixture out onto a lightly floured surface and knead until smooth and elastic, adding enough of remaining bread flour to keep the dough from sticking to your hands. Gradually knead in raisins, walnuts, rosemary and caraway seeds.

Move dough into a large bowl lightly coated with cooking spray, turning to coat the top. Cover and let rise until doubled in size. Scoop the dough out and punch down - cover and let rest for 10 minutes. Form dough into a tight ball and place in a 9” pie plate coated with cooking spray. Cover and let rise until almost doubled in size.

Meanwhile, preheat oven to 400 degrees.

Remove cover from dough and slash top of loaf into a diamond pattern using a sharp knife. Place pie plate into the oven and bake until golden and the loaf sounds hollow when tapped on the bottom, about 48 to 54 minutes. Remove from the oven and transfer bread from the pie plate to a wire rack to cool completely.

Makes 1 large round.

2,301 posted on 09/13/2009 11:18:15 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://desertculinary.blogspot.com/2005/05/raisin-rosemary-rye-bread.html

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Sour Cream and Chive Waffles with Sausage and Spiced Syrup (Adapted from Rachael Ray)

For the sausage

1 pound ground pork
1 tablespoon Montreal Steak Seasoning
2 teaspoons fennel seeds
2 teaspoons smoked sweet paprika
1/3 cup finely chopped fresh parsley
1 tablespoon extra-virgin olive oil

For the syrup

1 cup pure maple syrup
2 whole cloves
1 cinnamon stick

For the waffles

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
1 cup milk
1 cup sour cream
4 tablespoons chopped chives
2 tablespoons melted butter
2 large eggs

For the sausages

In a medium bowl, combined pork with steak seasoning, fennel, paprika and parsley. Evenly divide the meat mixture into 8 pieces and form them into about 2 1/2” patties.

In a large skillet, heat oil over medium. Add patties to the skillet and cook until done, about 3 to 4 minutes per side. Transfer to a plate and keep warm.

For the syrup

In a small saucepan, add syrup, cloves and cinnamon - cover and keep warm over low heat.

For the waffles

Preheat waffle iron and your oven to the lowest temperature.

In a medium bowl, whisk together flour, baking powder, baking soda, sugar, salt and nutmeg.

In a medium bowl, whisk together milk, sour cream, chives, butter and eggs. Pour into the dry ingredients and mix just until combined.

Add enough batter to cover the bottom part of your waffle iron - let waffles cook and when done, transfer them into the oven to keep warm and crisp while you continue making the other waffles. You should have enough batter to fill an “American-style” waffle machine 3 times, making 12 individual waffles. Serve waffles with sausages and syrup.

Makes about 4 hearty servings of 2 sausages and 3 waffles.

Spaghetti with Sweet Sausage and Cabbage (Adapted from Everyday Food)

8 ounces dry whole-wheat spaghetti
1 teaspoon olive oil
16 ounces sweet Italian turkey sausage, casing removed
1 cup thinly sliced red onion
2 tablespoons water
2 pounds Savory cabbage, halved, cored and thinly sliced
salt and fresh ground black pepper
1 tablespoons white-wine vinegar

In a large pot of boiling salted water, add pasta and cook according to package directions. Reserve one cup of the pasta water - drain pasta and return to the pot, off heat.

Meanwhile, heat oil in a large skillet over medium-high. Add sausage and cook, stirring to crumble, until browned, about 4 to 6 minutes. Transfer cooked sausage to a plate.

Into the drippings in the skillet, add onion, water and as much cabbage that you can fit into the skillet - season with salt and fresh ground black pepper. Cover and cook until tender, tossing occasionally and adding the remaining cabbage as soon as it will fit, about 6 to 10 minutes.

Add cabbage mixture and cooked sausage to the pasta - toss with enough of the reserved pasta water to create a sauce. Season to taste with additional salt and fresh ground black pepper - stir in vinegar and serve.

Makes about 4 servings.

Sticky Date and Coconut Cake (Adapted from CL)

For the cake

1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons unsalted butter
3/4 teaspoon salt, divided
1 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon vanilla
1 large egg, lightly beaten

For the topping

2/3 cup packed brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons unsalted butter
2 teaspoons milk
pinch salt

To prepare the cake

Preheat oven to 350 degrees.

In a small saucepan, add dates, water, baking soda, butter and 1/4 teaspoon salt. Bring to a boil, stirring often - remove from the heat and let stand until the dates are tender, about 10 minutes.

In a medium bowl, whisk together flour, baking powder and remaining 1/2 teaspoon salt. Add date mixture, sugar, vanilla and egg - stir just until combined. Scoop batter into a 9” springform pan lightly coated with cooking spray. Place into the oven and bake for 20 minutes.

To prepare the topping

In a small saucepan, add brown sugar, coconut, butter, milk and salt. Bring mixture to a boil - reduce heat and simmer for 1 minute. Pour mixture evenly over cake - place back into the oven and bake until a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 12 to 14 minutes.

Remove from the oven and place pan on a wire rack to cool for 5 minutes. Run a thin knife around the outside edge of the cake, then set aside and allow to cool completely.

Makes about 10 to 12 servings.

Bulgur with Cumin-Scented Sweet Potatoes (Adapted from LCBO)

1 pound sweet potatoes, diced into 1/2” cubes
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon cumin
salt and fresh ground black pepper
2 cups vegetable broth
1 cup dry coarse bulgur
2 tablespoons fresh squeezed lime juice
chopped fresh cilantro

Preheat oven to 450 degrees.

On a baking sheet coated with cooking spray, add sweet potatoes - drizzle with oil, coriander and cumin - season with salt and pepper, tossing well to thoroughly coat. Spread potatoes out into a single layer - place into the oven and roast, stirring once or twice, until sweet potatoes are golden and tender, about 18 to 24 minutes.

Meanwhile, in a medium saucepan, bring broth to a boil - gradually stir in bulgur and a pinch of salt. Cover, reduce heat to low and simmer until the bulgur is tender, about 15 minutes. If there is excess liquid when the bulgur is done, strain most of it away.

Add sweet potatoes and juice into the bulgur, gently tossing to coat - taste and season with additional salt and fresh ground black pepper. Sprinkle with cilantro to serve.

Makes about 4 to 6 servings.

Lemon-Scented Ginger Almond Crisps (Adapted from Martha Stewart)

3 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon ground ginger
2 teaspoons fresh grated lemon zest
1 teaspoon baking soda
1 teaspoon cinnamon
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1/2 cup molasses
1 teaspoon pure lemon extract
1 teaspoon vanilla
1 cup sliced almonds, toasted
1/4 cup minced crystallized ginger

In a large mixing bowl, add flour, sugar, ginger, lemon zest, baking soda and cinnamon - mix on low until combined. Add butter, molasses, lemon extract and vanilla - beat until combined, stopping to scrape down the sides once or twice. Using a sturdy wooden spoon, stir in almonds and crystallized ginger.

Evenly divide dough into two pieces. Shape each into a 7” x 3” rectangle (about 1 1/4” thick) and wrap tightly in saran wrap. Place into the refrigerator and chill until very firm, at least 2 hours.

Preheat the oven to 350 degrees.

Slice rectangles crosswise into very thin cookies, aim for 1/8” or less, if possible. Set slices onto baking sheets lined with parchment paper. Place into the oven and bake until just the edges start to turn golden brown, about 8 to 12 minutes. Remove from the oven and transfer cookies to a wire rack to cool completely.

Makes about 9 to 10 dozen.

Crispy Chocolate Chip Bacon Cookies

For the bacon

10 slices thick-cut bacon
brown sugar

For the cookie dough

2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons trans-fat free shortening (I use Spectrum Organic)
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 tablespoon cider vinegar
About 2-3 cups bittersweet chocolate chips

To prepare the bacon

Preheat oven to 350 degrees.

Arrange bacon slices in a single layer onto a baking sheet lined with parchment paper. Scatter two teaspoons of brown sugar down each strip. Place baking sheet into the oven and bake for 10 to 12 minutes. Turn bacon over, then brush each with the juices on the baking sheet. Place back into the oven and continue to bake until the bacon is crisp and the color has darkened, about 10 to 15 minutes. Remove from the oven, turn oven off and place strips onto a wire rack to cool completely. When cool, chop into pieces.

To prepare the cookie dough

In a small bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter and shortening until creamy. Add sugars and mix until smooth. Mix in egg, vanilla and vinegar. Add dry ingredients and mix just until combined. Fold in chocolate chips and chopped bacon. Cover dough and refrigerate at least 2 hours or overnight (preferred).

Preheat oven to 350 degrees.

Drop dough using a tablespoon cookie scoop onto parchment-lined baking sheets. Place into the oven and bake until the cookies are golden, about 12 to 14 minutes. Remove and cool cookies on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Makes about 54 cookies.

Spicy Barley and Rice with Chicken (Adapted from BH&G)

1 tablespoon olive oil
3/4 cup diced onion
2 garlic cloves, minced
2/3 cup dry pearled barley
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry brown rice
1 teaspoon finely chopped chipotle pepper in adobo sauce, plus a teaspoon of the sauce
2 1/2 to 3 cups shredded cooked chicken breast
1 tablespoon chopped fresh thyme
2 cups torn fresh spinach
1/2 cup chopped toasted walnuts

In a medium saucepan, heat oil over medium. Stir in onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in barley - cook, stirring, until barley starts to turn a light golden, about 3 minutes.

Stir in water, broth, rice, chipotle pepper and adobo sauce. Bring mixture to a boil - cover, reduce heat and simmer until the barley and rice are tender and most of the liquid has been absorbed, about 45 minutes. Stir in chicken and fresh thyme - remove from the heat and let stand, covered, for 5 minutes. Fold in spinach and walnuts just before serving.

Makes about 4 servings.

Cinnamon Chip Sour Cream Cake (Adapted from Hershey’s)

3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
8 ounces sour cream
4 large eggs
2 teaspoons vanilla
20 tablespoons (1 1/4 cups or 2 1/2 sticks) unsalted butter, softened
10 ounces (about 1 2/3 cups) cinnamon chips
confectioners’ sugar, for dusting

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together flour, sugar, baking powder and salt.

In a small bowl, whisk together sour cream, eggs and vanilla until smooth and combined.

Place butter and 1 cup sour cream into the bowl with the dry ingredients - beat on low until combined, then beat on high for 1 minute. Add remaining sour cream mixture - mix until the batter is fluffy and completely combined.

In medium bowl, toss together cinnamon chips and remaining 2 tablespoons flour. Add to the batter and fold to combine. Pour mixture into a 12 cup bundt pan coated with a nonstick spray that has flour included (like Baker’s Joy or Pam with Flour).

Place into the oven and bake until a wooden skewer placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove from the oven and set pan on a wire rack to cool for 10 to 15 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely. Dust with confectioners’ sugar just before serving, if desired.

Makes about 12 to 16 servings.

2,302 posted on 09/13/2009 11:35:54 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://desertculinary.blogspot.com/2005/05/raisin-rosemary-rye-bread.html

Wheat Berry Barley and Tomato Salad (Adapted from Canadian Living)

1 cup dry wheat berries, well rinsed and drained
3 1/2 cups water
3/4 teaspoon salt, divided
1 cup dry pearl barley
2 cups grape tomatoes
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
1/4 teaspoon thyme
1/4 teaspoon fresh ground pepper
4 ounces crumbled goat cheese
2 green onions, thinly sliced

In a large saucepan, add wheat berries, water and 1/2 teaspoon salt - bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 30 minutes.

Stir in barley - continue to cook, covered, until tender, about 30 minutes more. Drain well and place the cooked grains in a large bowl.

While you are waiting, cut the tomatoes in half. In a large skillet, heat oil over medium. Add tomatoes, vinegar, garlic, thyme, pepper and remaining salt - cook until warm and softened, about 5 minutes. Pour mixture over the grains in the large bowl and gently toss well to coat. Fold in cheese and green onions.

Makes about 6 servings.

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette (Adapted from CL)

1 cup dry bulgur
1 cup boiling water
1 cup shredded carrots
1 cup corn kernels
3 ounces diced Monterey Jack cheese
3 tablespoons minced fresh cilantro
15 ounce can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 jalapeño, minced and seeded
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin

In a large bowl, combine the bulgur with boiling water - cover and let stand until the water has been absorbed, about 30 minutes. Add the carrots, corn, cheese, cilantro and black beans - toss until well combined.

In a medium bowl, whisk together orange juice, lime juice, jalapeño, oil, salt and cumin until thoroughly combined. Pour into the bowl with the bulgur mixture and toss again to combine. Can be served at room temperature or made ahead and served chilled.

Makes about 4 servings.

Chilli Flatbreads (Adapted from Delicious)

1 teaspoon dry yeast
1 teaspoon granulated sugar
1/4 cup warm water
1 3/4 cups all-purpose flour, plus additional if needed
2/3 cup warm water
1 long red chilli, seeds remove and finely chopped
2 teaspoons dried parsley
1/2 teaspoon salt
olive oil

In a large mixing bowl, stir together yeast, sugar, 1/4 cup water and 1/4 cup flour until combined. Cover and let stand until foamy, about 20 minutes. Stir in the 2/3 cup water.

Stir the chopped chilli, parsley and salt into the remaining flour. Add the flour to the yeast mixture and mix as much as you can with a wooden spoon. Scoop the dough onto a floured surface and knead until soft and elastic, adding additional flour if necessary to keep the dough from sticking to your hands. Place the dough in a lightly oiled bowl and cover - let proof until doubled in size, about 1-2 hours.

Preheat oven to 400.

Using a bench scraper, divide the dough into 24 pieces. Roll each piece about 1/8” thick or so - transfer each to a baking sheet coated with nonstick spray (I used 4 sheets). Lightly brush each piece of dough with olive oil and bake until golden and crisp, rotating halfway though - about 8 to 10 minutes total. You may want to bake these in two batches to make sure there is enough airflow. Remove flatbread and place on a wire rack to cool completely.

Makes 24 pieces.

Multigrain Pilaf (Adapted from CL)

1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 1/3 cups vegetable broth
1/3 cup dry kasha
1/3 cup dry pearl barley
1/3 cup dry bulgur
1/2 teaspoon salt
1 bay leaf
1/4 cup chopped pecans, toasted
1/8 teaspoon freshly ground black pepper

In a medium saucepan, heat oil over medium-high. Add onion and garlic - sauté until the onion is tender, about 3 to 5 minutes. Stir in broth, kasha, barley, bulgur, salt and bay leaf. Bring to a boil, cover, reduce heat and simmer until the liquid is absorbed - about 15 minutes. Remove from heat and remove the bay leaf. Fluff with a fork and stir in pecans and pepper.

Makes about 4 to 6 servings.

Vegetable Enchiladas (Adapted from Everyday Food)

For the sauce

2 tablespoons olive oil
2 teaspoons ground cumin, divided
1/4 cup all-purpose flour
1/4 cup tomato paste
1 3/4 cups vegetable broth
3/4 cup water
salt and fresh ground pepper

For the enchiladas

12 ounces shredded Mexican blended cheeses or pepper Jack cheese
15 ounce can black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
10 ounces frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
salt and fresh ground pepper
16 6” white corn tortillas

To make the sauce

In a medium saucepan, heat oil over medium. Stir in 1 teaspoon cumin, flour and tomato paste - cook, whisking, for 1 minute. Whisk in broth and water - bring to a boil, reduce heat to a simmer and cook until slightly thickened, about 5 to 8 minutes. Season with salt and pepper - set aside.

To make the enchiladas

In a large bowl, combine 8 ounces cheese (2 cups), beans, spinach, corn, scallion whites and remaining 1 teaspoon cumin - season with salt and pepper.

Preheat oven to 400

Stack tortillas and wrap in damp paper towel - microwave on high for 1 minute to warm them. Top each tortilla with about a heaping 1/3 cup of filling - roll up tightly and arrange, seam side down, in 2 9” x 9” or 2 7” x 11” baking dishes coated with nonstick spray. You will want 8 rolled tortillas in each one.

Dividing evenly, sprinkle enchiladas with remaining 4 ounces cheese (1 cup) and evenly spoon the sauce over the top. Bake, uncovered, until hot and bubbly, about 15 to 20 minutes. Cool 5 minutes before serving - garnished with the reserved scallion greens.

Makes 8 servings.

Coconut Caramel Candy Bars (Adapted from King Arthur Flour)

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 1/2 cups brown sugar
1 large egg
2 teaspoons vanilla
1 3/4 cups toasted shredded coconut, divided
5 ounces caramel (block, cubes or homemade), cut into 1/4” pieces
5 ounces chopped bittersweet chocolate

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, cream together the butter and brown sugar. Mix in egg and vanilla until well combined. Add flour mixture and 1 1/4 cups of the toasted coconut, mixing just until combined.

Scoop the mixture into a 9” x 13” baking pan coated with nonstick spray - press or spread to an even layer. If the mixture is too sticky to use your hands, lay a piece of plastic wrap on top and use a measuring cup to level out the dough. Bake for 15 minutes. Scatter the partially baked crust with the caramel and place back in the oven until the caramel has melted and is bubbling, about 10 to 12 more minutes.

Remove and scatter with the chopped chocolate - let sit 5 minutes, then use an off-set spatula to spread the chocolate smooth across the top. Sprinkle with the remaining coconut - set aside and allow to cool completely before cutting into bars.

Rye and Caraway Seed Sticks (Adapted from The Cookie Book)

3/4 cup all-purpose flour
2/3 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons unsalted butter, cut into small cubes
2 teaspoons caraway seeds, divided
3 to 4 tablespoons boiling water

Preheat oven to 350

In a medium bowl, whisk together flours, salt and baking powder. Add butter and rub into the flour mixture until it resembles coarse meal. Stir in 1 teaspoon caraway seeds. Stir in enough of the boiling water until the mixture forms a soft dough.

Evenly divide the mixture into 18 pieces and use your fingers to gently roll each out until it is about a 10” long stick. Only add additional flour when rolling if the pieces are too moist - you want some friction to help stretch the pieces out.

Place sticks on a baking sheet coated with nonstick spray- sprinkle remaining caraway seeds on top and gently rolling the sticks back and forth to pick up any that didn’t stick. Bake until golden and crisp, about 15 to 20 minutes. Remove and carefully transfer them to a wire rack to cool.

Makes 18 sticks.

Strawberry Marshmallows (Adapted from Egullet - Nightscotsman)

4 envelopes gelatin (30 grams)
1/2 cup strawberry purée
1 1/4 cups water, divided
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
confectioners’ sugar
potato starch

In a large mixing bowl, stir together strawberry purée and 1/2 cup water. Sprinkle gelatin over the top and set aside to soften and bloom.

In a heavy saucepan, add granulated sugar, corn syrup, remaining 3/4 cup water and salt. Cover saucepan and bring to a boil over medium to medium-high heat - uncover and allow to cook until it reaches 240 degrees (soft-ball stage).

Using the whisk attachment to your mixer, turn the speed to medium and carefully pour the hot syrup gradually down the side of the bowl - keep the speed around medium so the mixture doesn’t splash out of the bowl. When all of the syrup has been added, increase speed to high and beat until the mixture is very fluffy and stiff, but still pourable, about 8-12 minutes.

Meanwhile, sift together equal parts confectioners’ sugar and potato starch - I used roughly1/3 cup of each.

When the marshmallow mixture is ready, scoop it into a 9” x 13” baking pan lined with parchment paper and coated with nonstick spray. Smooth the top level with an offset spatula that has been sprayed with nonstick spray. Dust the top with the confectioners’ sugar mixture and set the pan aside until the marshmallows firm up, about 8 to 10 hours.

Dust the top of a cutting board with the confectioners’ sugar mixture - turn the marshmallows out onto the cutting board and peel away the parchment paper. Dust the marshmallow slab all over with the confectioners’ sugar mixture. Using a thin, sharp knife, slice the marshmallow into the desired size and shape. Dip all cut edges in confectioners’ sugar mixture, shaking off any excess, to keep the marshmallows from sticking.

Makes several dozen depending on the size they are cut into.

Mashed Potato Muffins (Adapted from Canadian Living)

1/3 cup all-purpose flour
1/3 cup whole-wheat pastry flour (can use all-purpose)
1/4 cup cornmeal
1 tablespoon plus 1 teaspoon granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 large eggs
1 cup mashed potatoes
1/3 cup milk
1/4 cup minced green onion
1/2 cup finely chopped red bell pepper

Preheat oven to 400

In a large bowl, whisk together flours, cornmeal, sugar, baking powder, salt, oregano and pepper.

In a medium bowl, whisk together eggs, potatoes and milk. Pour into the dry ingredients - sprinkle with green onion and red pepper and stir just until combined. Evenly divide the batter between 8 wells of a 12 cup muffin tin lightly coated with nonstick spray - add a little water to the empty wells to prevent them from warping.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 13 to 16 minutes. Remove and place on a wire rack to cool for 5 minutes before turning the muffins out onto a wire rack.

Makes 8 muffins.

Praline Apple Bread (Adapted from BH&G)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 cup peeled and chopped Granny Smith apples
1/2 cup toasted chopped pecans
1/2 cup chopped pecans
4 tablespoons butter
1/4 cup brown sugar

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together sour cream, sugar, eggs and vanilla until well combined (about two minutes). Add dry ingredients and mix just until combined. Fold in apples and toasted pecans. Scoop the mixture into a 9” x 5” loaf pan coated with nonstick spray - scatter the top with the regular pecans and gently press into the batter.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes - if the bread looks like it is getting very browned on top, cover it with foil during the last 10 to 15 minutes. Remove and place the pan on a wire rack to cool for 10 minutes.

While the loaf is cooling, in a small sauce pan, combine butter and brown sugar. Bring to a boil - reduce heat and gently boil, stirring, for 1 minute. Turn the bread out onto the rack and drizzle the top with the brown sugar mixture.

Tex-Mex Meatloaf-Cheddar Pie (Adapted from Rachael Ray)

16 ounce jar roasted red peppers drained, split and seeded
10 ounces shredded Mexican cheese blend, divided
1 1/2 pounds ground sirloin
16 ounce jar chunky salsa, divided
1 cup breadcrumbs
2 large eggs, lightly beaten
1/3 cup chopped parsley
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Preheat oven to 375

Lightly coat a 10” pie pan with nonstick spray. Evenly line the bottom and sides with the prepared red peppers. Scatter with 1/2 cup cheese.

In a large bowl, add 1 cup cheese, sirloin, 3/4 cup of the salsa, breadcrumbs, eggs, parsley, salt and pepper - mix just until combined. Evenly press the mixture into the pie pan. Pour the remaining salsa on top and spread to cover the surface. Place in the oven and bake for 35 minutes.

Remove from the oven and scatter the top with the remaining 1 cup cheese - place back in the oven and bake until the cheese melts, about 10 minutes. Remove and place on a wire rack to cool for about 15 minutes before slicing.

Makes about 6 to 8 servings.

Sausage and Feta Hand Pies (Adapted from Martha Stewart’s Baking Handbook)

For the dough

2 1/2 cups all-purpose flour
1 teaspoon salt
16 tablespoons unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

For the filling

2 tablespoons extra-virgin olive oil, divided
16 ounces hot or sweet Italian turkey sausage, casings removed
1 cup thinly sliced onion
1 small head fennel, trimmed, cored and thinly sliced
1/4 to 1/2 teaspoon crushed red pepper flakes
salt and fresh ground black pepper
6 plum tomatoes, quartered, seeded and diced
8 ounces crumbled feta cheese
1/2 cup fresh parsley, coarsely chopped
1 large egg, lightly beaten
3 tablespoons fennel seeds

To prepare the dough

In a food processor, add flour and salt - pulse to combine. Add butter cubes - process just until the mixture resembles coarse meal, about 10 seconds. With the machine on, slowly add 1/4 cup of the cold water through the feed tube, just until the dough starts to hold together - it should not form a ball and you should not need to process for more than than 30 seconds. If it is too dry or crumbly (and will not clump together if you squeeze it in your hands), sprinkle in just enough extra water and pulse to combine.

Turn the dough out onto your work surface lightly dusted with flour. Divide dough in half and place each onto a piece of plastic wrap. Gently shape into flattened rectangles - wrap well in plastic and refrigerator at least 1 hour before using.

To prepare the filling

In a large skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring to crumble, until cooked and browned, about 4 to 6 minutes. Transfer sausage with a slotted spoon to a plate lined with a paper towel to drain.

Pour remaining tablespoon of oil into the skillet - add onion and cook, stirring, for 2 minutes. Add fennel and red pepper flakes - season to taste with salt and fresh ground black pepper. Cook until the vegetables are tender, about 7 to 9 minutes. Stir in tomatoes and cook until their juices release, about 4 minutes. Add the sausage back in and stir to combine. Remove from the heat and let cool completely. When cool, stir in feta and parsley.

To assemble hand pies

Preheat oven to 425 degrees.

On a lightly floured work surface, roll out one piece of dough into a 16” x 11” rectangle. Use knife to trim the rectangle to 15” x 10” - divide into 6 squares. Place roughly 1/2 cup filling in the center of each square - fold up each corner around the filling, just so the points almost meet in the center, but do not touch. Transfer filled pies to a baking sheet lined with parchment paper. Repeat with remaining dough and filling.

Lightly brush the dough of each hand pie with the beaten egg and evenly sprinkle the fennel seeds over the top.

Place into the oven and bake, rotating pans halfway through, until the crust is golden and the filling is hot, about 35 to 40 minutes. Remove and place on a wire rack to cool slightly before serving.

Makes 12 hand pies.

Cinnamon-Sugar Sticks (Adapted from BH&G)

For the cookies

7 ounces almonds, toasted and cooled
1 cup granulated sugar, divided
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla

For the topping

3 ounces chopped white chocolate
2 teaspoons trans-fat free shortening
1/3 cup Red Hots (cinnamon candy), crushed
1/3 cup coarse decorating sugar

To prepare the cookies

Preheat oven to 350 degrees.

In a food processor, add toasted almonds and 2 tablespoons of the granulated sugar - process until almonds are ground.

In a medium bowl, whisk together flour, ground almonds, baking powder, cinnamon and salt.

In a large mixing bowl, beat butter until creamy. Add remaining sugar and mix until combined. Mix in eggs, one at a time, until combined. Mix in vanilla. Gradually pour in dry ingredients and mix just until combined.

Scoop dough out onto a lightly floured surface - press or roll dough to 7 “ x 14” rectangle, about 1/2” thick. Divide rectangle in half so you have 2 3 1/2” x 14” rectangles. Slice the dough, crosswise, into 1/2” wide sticks.

Transfer sticks to parchment-lined baking sheets. Place into the oven and bake until the cookies are firm and the edges lightly browned. Remove and let cookies set on the baking pan for 1 minute before transferring them to a wire rack to cool completely.

To prepare the topping

In a small microwave-safe bowl, add chocolate and shortening. Heat on medium power, stirring every 30 seconds, until melted and smooth. Pour chocolate into a shallow dish.

In another shallow dish, toss together crushed red hots and coarse sugar. Dip cookie sticks into the chocolate and then into the candy mixture - place sticks onto parchment-lined baking pans until set.

Makes about 56 cookies.

Swirled Peppermint Marshmallows (Adapted from Brownie Points)

For dissolving the gelatin

3/4 cup water
2 teaspoons vanilla
1 1/2 teaspoons peppermint extract
4 envelopes gelatin

For the sugar syrup

3 cups sugar
1 1/4 cups light corn syrup
3/4 cup water
1/2 teaspoon salt
red food coloring
confectioners’ sugar
potato starch

To dissolve the gelatin
In a large mixing bowl, add water, vanilla and peppermint extract - sprinkle gelatin over the mixture to bloom and set aside.

To prepare the sugar syrup
In a medium to large heavy saucepan, combine sugar, corn syrup, water, and salt. Cover saucepan and bring to a boil over medium to medium-high heat - uncover and allow to cook, without stirring, until it reaches 240 degrees (soft-ball stage).

Place the mixing bowl with the bloomed (softened) gelatin onto the stand mixer, with the whisk attachment in place, and turn the speed to medium. Carefully pour the hot syrup gradually down the side of the bowl - keep the speed around medium so the mixture doesn’t splash out of the bowl. When all of the syrup has been added, increase speed to high and beat until the mixture is very fluffy and stiff, but still pourable, about 8-10 minutes.

When the marshmallow mixture is ready, scoop it into a 10” x 15” baking pan lined with parchment paper and coated with nonstick spray. Quickly dribble food coloring all over the top and use a sturdy wooden skewer or toothpick to swirl the color into the marshmallow. Set the pan aside until the mixture firms up, at least 8 to 10 hours.

Before cutting, sift together equal parts confectioners’ sugar and potato starch. I used roughly 1/3 cup of each.

Makes several dozen depending on the size they are cut into.

2,303 posted on 09/13/2009 12:03:27 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

I thought you would like that article. The Voice of San Diego is an interesting online news outlet. They have broken several stories that the Union Tribune has missed.

2,304 posted on 09/13/2009 2:48:20 PM PDT by TenthAmendmentChampion (Be prepared for tough times. FReepmail me to learn about our survival thread!)

To: nw_arizona_granny

Here's more from an earlier article:

http://www.sdcitybeat.com/cms/story/detail/closer_to_farm/7746/

Closer to farm
Efforts are starting to pay off for folks hoping to start a community garden in City Heights
By Rebecca Tolin

Johora Musa is pregnant with her fourth child. She and husband Bilali Muya are unemployed, and their family of five is living on food stamps. The Somali Bantu couple CityBeat introduced you to several weeks ago has reason to be encouraged, though.

Two years since the International Rescue Committee set out to start the New Roots Community Farm in City Heights, the first physical sign of progress came into view on Monday: a chain link fence. Some $28,000 worth of metal around the vacant city-owned plot near 54th and University streets signals the beginning of a longstanding dream: immigrants farming the land.

“It still seems intangible, so I’m excited to see the fence go up,” said the IRC’s Ellee Igoe, who said it cost $46,000 to get the required permits from the city. On Jan. 21, the nonprofit urged the City Council’s Land Use & Housing Committee to make it easier to start a community garden. About 20 citizens—from refugees to nutritionists—testified that growing vegetables on blighted land shouldn’t require a well-financed crusade.

“The outpouring of support from the community has really been impressive,” said City Councilmember Todd Gloria. “The council should be supporting efforts exactly like that.”

The committee directed city staff to streamline the process for garden permits. But the item still faces public hearings with the Community Planners Committee, which represents all the neighborhood planning groups citywide, and a full City Council vote.

“Folks are trying to find ways to eat more affordably and more healthy,” said Councilmember Tony Young. “We should have an ordinance that reflects that.”

Igoe says the money IRC spent on permits could have fed 13 immigrant families for one year. Instead, it went to fees, inspections and a city-mandated fence. Now, they need $80,000 for things like irrigation, a tool shed and a portable toilet for the 80-plot garden.

“It’s really important to fund-raise the rest of this money,” said Amy Lint, IRC’s New Roots Farm Coordinator. “This garden has raised a lot of hopes for refugees—people who are really struggling.”

The IRC recently abandoned Community Development Block Grant money, because it came with too much red tape, and started vigorously soliciting donations. In the last two weeks, IRC got fundraising offers from the Young Democrats, Slow Foods San Diego, Whole Foods and Sea Rocket Bistro, a North Park restaurant.

“I’ve been on this search for the last six months just looking for any local garden that will sell me produce, and there just aren’t any,” said Dennis Stein, Sea Rocket’s co-owner. “So I was thinking, if I can help get a local garden going, they’d probably want to sell some things.”

Apart from farmers markets, Stein buys most of his produce from North County. But he’d rather stay within a 10-mile radius and support his neighbors. After reading the Jan. 14 CityBeat story about New Roots, Stein started planning a fundraiser for March 19.

Whole Foods in Hillcrest even mounted photos of Musa and Muya at its cash registers, offering to donate a nickel to New Roots for every bag its canvas-toting customers bring in through April—at the shopper’s request.

Musa stands ready, her belly showing through a bright floral dress. “You farm when you’re pregnant, too, and put the other baby on your back,” she said.

For details about IRC’s fundraising benefits, call 619-641-7510 x244.

I added the bold. Stupid government!!

2,305 posted on 09/13/2009 3:00:30 PM PDT by TenthAmendmentChampion (Be prepared for tough times. FReepmail me to learn about our survival thread!)

More good ideas for the start of school,

~ Sight Word Lists
http://janbrett.com/games/jan_brett_dolch_word_list_main.htm

~ Sight Word Flash Cards
http://janbrett.com/games/flash_card_dolch_word_list_main.htm

~ Compound Words
http://www.janbrett.com/piggybacks/compound.htm

~ Matching Number Word Game
http://janbrett.com/games/matching_words_numbers.htm

~ Bulletin Board Numbers
http://janbrett.com/numbers/main_page.htm

~ Number Book Jacket Covers
http://janbrett.com/numbers/number_book_covers_main.htm

~ Number Flash Cards
http://janbrett.com/numbers/numbers_flash_cards_main.htm

~ Number Flags
http://janbrett.com/number_flags/number_flags_main.htm

~ Number Tracers
http://www.janbrett.com/numbers/number_tracers_main_page.htm

It’s a pleasure to be in touch.

Sincerely,

Jan Brett

Download a Free Jan Brett How to Draw Video - http://janbrett.com/video/video_main_page.htm
Read all about Jan Brett’s books and get the best bookstore prices -
http://www.janbrett.com/bookstores/hedgies_lets_go_shopping.htm

This message was sent by Jan Brett, Post Office Box 366, Norwell, Ma, 02061

2,306 posted on 09/13/2009 4:22:42 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: TenthAmendmentChampion

who said it cost $46,000 to get the required permits from the city. On Jan. 21, the nonprofit urged the City Council’s Land Use & Housing Committee to make it easier to start a community garden. About 20 citizens—from refugees to nutritionists—testified that growing vegetables on blighted land shouldn’t require a well-financed crusade.<<<<

That has me frothing at the mouth.

Who in the hell do those idiots think they are?

Is it more of the ‘o’ communism, and I mean the fact that they are afraid of people who want to take care of themselves????

It is ok, if you are a good little commie and don’t speak up, just vote as you are told to do.

This couple and others like them, are what built the America that we love, not the commie country we are now.

Do you know San Diego at all?

I remember when it was not much more than a farming community, that is why we as ‘fruit tramps’ went there and and lived in the river bottom at old town, with many other people.

I-8, the now huge freeway through Mission Valley was still a farm land, when the first May Company Mall went in.

You would love the “Suds in your eye” books, written by a Mary Roberts, maybe I have the name right.

Suds in your eye was a dinner/theater production for 10 or 20 years and when I was ready to go and see it, it had ended the week before, so I read all the books.

All in San Diego and all known places.

This liberal control of our country must stop and if enough folks will push for food, maybe it will.

I read this morning that in some Calif town, the chickens must be housed 100’ from a dwelling.....LOL, I would need to put them down on the street to meet that law.

You can have your soapbox back, I feel better now for ranting.

LOL

2,307 posted on 09/13/2009 4:36:10 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

>>>Black Ground Pepper: Stops bleeding, sprinkle a generous amount on a cut and voila! painfree<<<

Also works to stop small leaks in a radiator too. A lot of shady used car dealers used to use it. Along with things like sawdust in the rear-end if it was noisy. Quieted it down for a while, then you really had problems.

2,308 posted on 09/13/2009 5:11:26 PM PDT by DelaWhere (Politicians and baby diapers should both be changed regularly. Mostly for the same reasons!)

To: MHGinTN; nw_arizona_granny

Awww, that was very sweet and accurate, MHGinTN. And all I can add is DITTO!

2,309 posted on 09/13/2009 5:28:28 PM PDT by CottonBall

To: nw_arizona_granny; Marmolade; Eagle50AE; CottonBall; TenthAmendmentChampion; All

>>>How I wish that i was going with you, for it will be exciting, there are several groups going to be there tomorrow and if the true count is ever given, folks are going to be a wee bit surprised at how many showed up.<<<

Our local Conservative radio station had several staff members there - cell phone broadcast at 10 am they estimated between 700-800,000 then about 1 pm, they talked with a Park Police Captain - he estimated it was going to be 1.2-1.3 million as there were buses everywhere looking for places to unload and the Metro was running full capacity bringing in thousands more. Cell towers were way overloaded - they were reporting 15 to 20 minutes to get a call through.

Marm, glad you were able to go!

Can’t believe all the MSM stations are only reporting tens of thousands. Geesh, I have seen pictures - way more than that!

Wish I could have participated. Instead, took and passed ham radio license test, spent several hours at an emergency preparedness field day, and hunted several more hours at the Pow Wow for our RINO Congress critter - since there was a light mist, he was no where to be found.

Two successes one empty hunt. Lots of good information though.

Believe it or not, DEMA (Delaware Emergency Management Authority) is encouraging everyone to build a years supply of necessities. Logic given was - You never know when you may be unemployed, and any crisis will find you well prepared. There were lots of great resources and material.

Found the location for the local Mormon Deacon’s Warehouse, signed up for ARES (Amateur Radio Emergency Services) who work with Red Cross, Salvation Army and other similar groups in communications outages and emergencies. Broadened the circle of resources.(Several well prepared ham operators are within 5 miles of me and are participants - Didn’t know they were so close by.

2,310 posted on 09/13/2009 5:40:22 PM PDT by DelaWhere (Politicians and baby diapers should both be changed regularly. Mostly for the same reasons!)

New Gov. site for Food Safety:

http://www.foodsafety.gov/

[snipped, a sample]

Meat, Poultry, Fish

* Storage Times for the Refrigerator and Freezer
* Minimum Cooking Temperatures
* Mercury in Seafood
* Regulations: E. coli Testing (USDA)
* More on meat, poultry, seafood

Eggs & Dairy Products

* Egg Storage Chart
* Fresh Eggs: Playing It Safe
* The Dangers of Raw Milk
* Regulations: Egg Safety (FDA)
* More on eggs and dairy

Fruits & Vegetables

Fruits & vegetables

* Fresh Produce Safety
* Two Simple Steps to Juice Safety
* Sprouts: Not a Healthy Food for Everyone
* Regulations: Produce Safety (FDA)
* More on fruits and vegetables

2,311 posted on 09/13/2009 6:21:32 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

Parmesan Sausage Stuff

I know what I"m making for Thanksgiving now, granny! sounds divine.

2,312 posted on 09/13/2009 6:24:10 PM PDT by CottonBall

Also works to stop small leaks in a radiator too. A lot of shady used car dealers used to use it. Along with things like sawdust in the rear-end if it was noisy.<<<

I know a couple of gals, went camping, punctured a hole in the gas tank on the rocks, discovered it in time and used their bar of soap to fill the hole, it worked, they got out ok.

During the depression, my parents needed to sell the car, they went to the car lot and the man bought it, then after he paid Dad, told him to move it ‘over there’, and the wheels fell off the car.

Mom says they did a lot of praying that they would stay on, until it sold.

2,313 posted on 09/13/2009 6:30:44 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Thank you, ditto’s are nice also.

2,314 posted on 09/13/2009 6:31:23 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Wonderful, for I am hearing more and more folks talk about stocking up, America is scared.

Now that you have found the Mormon warehouse, ask if you can buy through their group??

Some districts do and others do not.

If you can, the prices paid will be the lowest, for they buy a few items at a time and in very large amounts.

It will be the best quality, that is why I choose Walton Feed.com to shop at, the Mormons buy there.

I found it interesting that O was out of town for the Tea Party, that tells it all.

Of course they can’t admit the numbers of folks at the Tea Party, for if they do, it will tell the world how much trouble they have created.

A million people making the trip to Washington, when a depression is going on, tells a big story.

Thanks for the report and I am glad you are all signed up for the short wave group, it is one of the things that I did not get done in this life.

2,315 posted on 09/13/2009 6:37:52 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

I know what I”m making for Thanksgiving now, granny! sounds divine.<<<

LOL, several there that sound good to me.

Maybe, you will make it sooner and let us know how it is?

2,316 posted on 09/13/2009 6:40:48 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny

>>>During the depression, my parents needed to sell the car, they went to the car lot and the man bought it, then after he paid Dad, told him to move it ‘over there’, and the wheels fell off the car.<<<

LOL, it is amazing what you can do with some of the old vehicles to keep them running. I can remember a man who needed to replace the bearings on an old Ford Model A. He didn’t have the money to buy the babbit bearings and get the shaft turned at the machine shop, so he fashioned some using well cured bacon rind. Said they lasted a couple of months and he had gotten pretty good at dropping the oil pan and putting in a set.

2,317 posted on 09/13/2009 6:51:22 PM PDT by DelaWhere (Politicians and baby diapers should both be changed regularly. Mostly for the same reasons!)

To: DelaWhere; Marmolade

Marm, I think it is marvelous that you guys went to DC! Thanks for representing the rest of us.

All I could do is go to our local (Bakersfield) 9-12 project (a Glenn Beck thing). It was awesome. Everytime I go to one of these events, they get bigger and bigger. It is heartening to see, in a time of angst.

Your seeing millions - no matter what the MSM says - in DC must've been .... I'm speechless. I would've had a lump in my throat.

DW:
Believe it or not, DEMA (Delaware Emergency Management Authority) is encouraging everyone to build a years supply of necessities. Logic given was - You never know when you may be unemployed, and any crisis will find you well prepared. There were lots of great resources and material.

Sounds like DEMA knows something and isn't telling...

Found the location for the local Mormon Deacon’s Warehouse, signed up for ARES (Amateur Radio Emergency Services) who work with Red Cross, Salvation Army and other similar groups in communications outages and emergencies. Broadened the circle of resources.(Several well prepared ham operators are within 5 miles of me and are participants - Didn’t know they were so close by.

Wiw - you had a very productive day! Ok, you've got me motivated to go find a ham radio to buy. ;) Gotta get involved in that stage of preparedness as well.

2,318 posted on 09/13/2009 7:55:26 PM PDT by CottonBall

To: nw_arizona_granny

Well, with more watermelons than we can eat or give away, I started doing more with rinds. Made big batch of melon rind preserves (21 pints). Turned out really really good. Wife even commented that old folks really knew how to eat well! I had forgotten to get the Red Hots, so I took the juice from some pickled Detroit Dark Red beets and added that, then we ate the beets for dinner. Worked great! Rind chunks picked up the red color and almost clarified the syrup. Used cinnamon oil and clove oil (that you suggested I get)worked great! We have already finished off a whole jar.

Anyway, having lots of preserves to try, just had to make a big batch of cinnamon oatmeal rolls to try them on. Now I am stuffed. (Never going to lose weight that way.)

This week I’ve got to get peaches and start canning them, or they will all be gone.

I tried 3 varieties of corn this year - Black Aztec, Sowells Evergreen, and Trucker’s Favorite. The Trucker’s Favorite is from a different batch of seed than the one I had last year, and this one is MUCH taller! The corn grew 12-15 feet tall. It is somewhat unnerving for me to reach up and pick an ear from 7-8’ up in the air. The ears are 12 to 14 inches long - Almost had to get out a big canning pot to steam them. While they are a real novelty and produced well, they are a bit flat in the taste area and are very prone to lodging. (about 40% of mine went down in the last 40-50 mile an hour winds.) Will have to try some different ones next year, but have picked a few stalks that were heavier and had two fully filled out gigantic ears on each stalk for my seed to save. Will just have to plant it between the rows of my Poplar trees as their windbreak, then plant climbing beans with them as anchors and squash for weed control. (I would probably need a ladder to pick the beans. Get that Three Sisters action going.

Another of my experiments turned out pretty good, I planted some broom corn, and my wife keeps talking about how much better the old style straw brooms were... Gonna have to make her one. Make a vice with a couple of 2X4’s and a couple of bolts, get out the old bag sewing needle and some of the lighter electric fence wire, and put it on one of my pealed Poplar stakes as they are long, straight and when first cut, peel really well. (She may need to watch what she asks for). I think I have enough for 3-4 full sized brooms and maybe 4-5 whisk brooms.

Another of my experiments that went pretty well was an egyptian wheat (sorghum family) that has produced pretty well. Supposed to be a great wheat substitute - we’ll see.

On the tomatoes, the Amish paste were the earliest, Thessaloniki (Greek)tomatoes produced longer with less sun scald and a good yield over a longer time, and the beefsteaks produced the heaviest crop but sun scalded and the stress caused them to ripen unevenly. Guess motto should be plant some of each - one of them will do well - at least this year. Next year it may be a different one.

Biggest garden failure this year was the Acorn squash. 300’ row and blossoms all summer, and even now as the weather is turning cooler, they are still blossoming - but I can not find a single one that has set a fruit.

Butternut squash on the other hand, vines didn’t really thrive in the cooler weather, but I think every blossom set and grew a really nice large fruit.Got bunches and bunches.

I am going to have to make provisions to keep deer out of the watermelons and cantaloupes though - I had to almost race them to each ripe cantaloupe. They would put a hoof through it and eat out the inside. They are doing the same to the watermelons, but since they are 60-70 pounders, it only takes one or two to fill the whole herd up.

Well, pickled peppers done, all kinds of tomatoes done. Last planting of string beans just about ready to pick - maybe 5 or 6 more days. More potatoes to dig, and have got to get going on apples! Bought another 12 cases of jars as I have all 80 that I had filled. At the rate I am going, I will have to get still more to do venison, pumpkin and the rest of the stringbeans. Whew... Just might make that 18 month stock level I was shooting for this year.

Christi is getting back into the routine of Fall - she does her chores - feeds the chickens and lets them out and gathers the eggs while I make breakfast, then she does her school work at the kitchen table while I am busy with the canning and am close by enough to answer her questions.

Busy times at the old corral!

Oh, in checking out radios to buy, I ran across a scanner site that has the local scanners for this area - Fire, Paramedics, Medevac, Ambulances but few police (they all went digital network) it is http://radioreference.com It is stingy in the amount of bandwidth resources it uses, quite clear and hardly any noise. I think they have many other areas too. Might want to give them a try to supplement your site. Just tonight, 3 heart attacks, 2 trouble breathing, one injured falling off their toilet, one motorcycle accident and they have helicopters searching the area for the body. He hit a car head on at a very high rate of speed and he flew over the car and they can’t find hide nor hare of him. Last Friday, they had two victims brought in one with his arms severely cut up and the other one with a bullet in the stomach. They tried a home invasion on a 70 year old man who greeted them with his machete and when the other one charged at him, he pulled out a revolver and got him right in the gut. Local station is sure congratulating him for his preparedness and actions as his wife and grand daughter were there in the house, being threatened, and scared to death.

2,319 posted on 09/13/2009 7:55:53 PM PDT by DelaWhere (Politicians and baby diapers should both be changed regularly. Mostly for the same reasons!)

To: MHGinTN; nw_arizona_granny

I can only second what you said MHG. Granny is a treasure and I consider it a high privilege to know her and call her friend. How lucky we are to be able to spend time with her on this forum. God bless you Granny.

I wanted to ask you what Purr Baby and TT were doing these days. From what you’ve said, Purr Baby is the real boss although she lets TT think he is in control.

2,320 posted on 09/13/2009 8:03:35 PM PDT by TenthAmendmentChampion (Be prepared for tough times. FReepmail me to learn about our survival thread!)

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