Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Kraft Paper Potpourri Hearts
These are a lot of fun to make. Make these in batches - keep your closets
and drawers smelling great, and use up a few old paper bags while you’re at
it.
For Each Heart - All You’ll need:
Heavy brown paper bags (grocery store label to the inside).
Dry Potpourri
Some ribbon
Scissors and a paper punch
Start by cutting out a heart shape from the paper bags, two layers thick.
Make your hearts about 6 inches wide to hang in a closet, or 4 inches for a
drawer sachet, or to hang in your car.
Once hearts are cut out, punch holes around the edge, at least 1/4 inch from
the edge and one inch apart.
Start at the V at the top of the heart, and
work all the way around the entire heart. Punch through both layers at the
same time, so the holes line up.
Starting at the hole in the top V, weave your ribbon in and out of the
holes. Leave a long tail at the beginning to tie later.
Lace about halfway
up the second side, and stop.
Gently stuff the heart with dry potpourri. Use enough to fatten the heart a
bit, but keep it loose and fluffy. Finish lacing the ribbon through the
holes until you end up back where you started.
Tie a bow with ends of ribbon. Make a hanging loop if you like, or start
your ribbon lacing off to one side, for a side bow. Trim ribbon ends to your
liking.
from: Patty
[For the Children, wouldn’t left over yarn work?
granny]
Lipton Onion Soup Mix
Combine in order listed. Keep the mixture in jar at room temperature.
Makes 2 cups. 1/4 cup mix equals 1 envelope commercial soup mix
TO USE: 1/4 cup mix to 4 cups boiling water. Stir well until soup is
dissolved.
from: Patty
Corn relish: Corn Relish
Tangy, sweet corn relish perks up the mild tasting meats, such as roast
pork, chicken, or turkey, adding a pleasing contrast of flavors and
textures. If you’re lucky enough to have fresh corn, by all means use it.
But if fresh corn isn’t readily available, you can substitute frozen whole
kernel corn.
12 to 16 fresh ears of corn
2 cups water
3 cups chopped celery (6 stalks)
1-1/2 cups chopped red sweet pepper (2)
1-1/2 cups chopped green sweet pepper (2)
1 cup chopped onion (2 medium)
2-1/2 cups vinegar
1-3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons pickling salt
2 teaspoons celery seed
1 teaspoon ground turmeric
3 tablespoons cornstarch
2 tablespoons water
Remove husks and cut corn from cob
To prepare the corn, pull the husks from the ears and remove as much of the
silks as you can. Use a stiff brush to remove any remaining silks. To cut
the kernels from the cobs, hold the ear of corn so an end rests on a cutting
board. Using a sharp utility knife cut a strip of the kernel from the cob,
moving the knife from the top of the ear toward the cutting board. Do not
scrape the cob. When you have finished, you should have 8 cups of corn.
Chop Vegetables
When cutting the celery, sweet peppers and onion, chop them into pieces
about the same size as the corn kernels. Cut celery and peppers into strips;
then gather several strips in a bunch and cut crosswise into small pieces.
Cooking corn and vegetables
Combine the corn and the two cups water in an 8- to 10-quart Dutch oven or
kettle. Bring to boiling; reduce heat. Simmer, covered, for 4 to minutes or
until corn is nearly tender. Drain the corn and return it to the Dutch oven.
Add the celery, red and green sweet pepper, and onion. Stir in the vinegar,
sugar, mustard, pickling salt, celery seed and turmeric. Bring the mixture
to boiling. Reduce the heat and simmer gently, uncovered, for 5 minutes,
stirring occasionally.
from: Patty
Tomato Jam
1 1/2 kg Tomatoes
100 g Glace pineapple
1 Green apple
1 tb Grated lemon rind
1/2 c Lemon juice
3 1/2 c Sugar
Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core & grate
apple. Combine the fruit in a large pot. Bring to a boil, simmer uncovered
for 20 minutes. Stir in lemon juice.
Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes or
until a setting point is reached. Remove from heat & stand for 5 minutes.
Pour into warm sterile jars & seal.
from: Patty
http://groups.yahoo.com/group/GIFT-RECIPE/message/90
Apple Butter: Apple Butter
Slather apple butter on your morning toast, or serve it in the tradition of
the Pennsylvania Dutch, with rolls for dinner. Either way, you’ll enjoy
savoring autumn’s apples all year long. If you opt for half-pints, freeze at
least one half-pint container of the apple butter because only seven jars
will fit into the canner.
4-1/2 pounds tart cooking apples (about 14 medium apples)
4 cups apple cider or apple juice
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Cook apples
Wash, core, and quarter apples. In an 8- or 10- quart dutch oven or kettle
combine appleas and cider or apple juice. Bring to boiling; reduce heat.
Cover and simmmer for 30 minutes or until apples are very tender, stirring
occcasionally.
Put cooked apples through a food mill. You can easily make homemade apple
butter as delicious as your grand-mother cooked. For the best tasting apple
butter, use tart cooking apples such as Jonathan or Winesap.
Wash, quarter,
and core the apples. Combine quartered apples and apple cider or apple juice
in a Dutch oven or kettle. Bring the mixture to boiling over high heat.
Reduce the heat and simmer the mixture for 30 minutes or until the apples
are very tender. Stir the mixture occasionally to prevent scorching.
Put cooked apples through a food mill
Place a food mill over a large bowl. Ladle the cooked apples and the cooking
liquid into the food mill and press the mixture into the bowl. If you don’t
have a food mill, place a large sieve over a large bowl. Use the back of the
spoon to press the mixture into the bowl. Measure 9-1/2 cups of this
mixture. If you have leftover apple mixture, simply chill and serve as
applesauce.
Check consistency of final stage butter
Return the 9-1/2 cups of the mixture to the Dutch oven. Stir in the sugar,
cinnamon, allspice, and cloves. Bring this mixture to boiling then reduce
the heat. Cook, uncovered, over very low heat, about 1-1/2 hours or until
the mixture is very thick. The mixture should be the consistency of very
thick applesauce Stir often to prevent the mixture from sticking to the
bottom of the Dutch oven.
Pattys-diet-recipes-subscribe@egroups.com
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Apple Butter: Apple Butter (cont.)
Pour mixture in a hot sterilized pint or half-pint canning jar
To fill the jars, place a wide-mouth plastic funnel in a hot, clean jar.
Ladle apple butter into the hot jar. Remember to leave 1/4-inch headspace.
Remove the funnel; wipe off the jar rim with a clean, damp towel. Any food
left on the rim will prevent a perfect seal. Position the prepared lid and
screw band on the jar and tighten according to the manufacturer’s
directions.
Place each jar into the canner as it is filled. Place the jars so they do
not touch one another. Cover the canner. Begin processing time when the
water returns to boiling. Process in a boiling-water canner for 10 minutes
for pints or 5 minutes for half-pints. Remove jars from canner; cool on wire
racks.
Makes 4 pints or 8 half-pints.
When the jars have cooled, press the center of each lid to check the seal.
If the dip in the lid holds, the jar is sealed. If the lid bounces up and
down, the jar isn’t sealed. Unsealed jars should be stored in the
refrigerator and used within 2 weeks. Label the sealed jars with content and
date. Store in a cool, dry place for up to 1 year.
Freezer directions place dutch oven or kettle in a sink filled with ice
water to cool apple butter. Spoon cooled mixture into freezer containers,
leaving 1/2-inch headspace for wide-top containers or 3/4-inch headspace for
narrow-top containers. Seal, label, and freeze for up to 10 months.
Chocolate Nut Revels
A luscious chocolate-and-pecan mixture is swirled throughout these festive
cookies.
1 6-ounce package semisweet chocolate pieces (1 cup)
1 cup chopped pecans
1 cup butter
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
1. In a heavy, medium saucepan, melt chocolate pieces over low heat. Stir in
pecans and set aside.
2. In a large mixing bowl, beat butter with an electric mixer for 30 seconds
or till softened. Add sugar and beat till fluffy. Beat in vanilla and salt.
Add flour; beat or stir till mixed.
3. Spoon chocolate mixture over dough. Stir just till ?reveled? or marbled.
Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto an
ungreased cookie sheet. Roll each mound into a ball for more even edges, if
you like.
4. Grease the bottom of a glass. Dip in sugar, then press cookies to
1/4-inch thickness. Repeat dipping and pressing for each cookie.
5. Bake in a 350 degree F. oven for 10 to 12 minutes or till set.
Cool on
cookie sheets for 1 minute. Cool on wire racks. Makes about 36 cookies.
Magic Mix
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups nonfat dry milk powder
1 cup flour
1/2 cup vegetable oil
1. Put all the ingredients into a large bowl and mix until it looks like
cornmeal.
2. Keep mix tightly covered and store in freezer. (or refrigerator)
Can be used to make cream soup, white sauce, homemade pudding and
fudgesicles. This recipe makes 10 servings.
Variations: 1/2 cup cornstarch and 1/4 cup oil can be used instead of the
flour and 1/2 cup oil
RECIPES TO FOLLOW IN ANOTHER EMAIL!
dee
Magic Pudding
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Magic Mix
1 1/2 cups water
1/4 cup white sugar
1 tablespoon vanilla
1. Combine Magic Mix, sugar, and water in saucepan.
2. Stir over medium heat until pudding bubbles.
3. Add vanilla and stir.
4. Cover and cool in the refrigerator.
Variation: To make chocolate pudding, combine 3 Tablespoons cocoa with the
sugar. Recipe makes 4 servings.
dee:)
Magic Fudgesicles
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup sugar
2 cups water
3 tablespoons unsweetened cocoa
1 teaspoon vanilla
2 c Magic mix
1. In a medium saucepan combine the sugar and cocoa powder.
2. Stir in the Magic Mix and water. Cook and constantly stir over medium
heat until the mixture bubbles.
3. Stir in vanilla and beat mixture until smooth.
4. Pour mixture into 3-ounce paper cups. Place a wooden popsicle stick in
each cup.
5. Freeze until firm. Popsicle can be stored in a plastic bag in the
freezer. To eat, peel off the paper cup. Recipe makes 8 fudgesicles.
dee——
Magic Cream Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/3 cups magic mix
2 cups water
1 cube bouillon or
1 tsp. bouillon granules
additions - choose
1/2 cup tomato — chopped
1/2 cup cooked chicken or fish — chopped
1/3 cup tomato sauce
1/2 cup peas
1/2 cup cooked cauliflower — chopped
1/4 cup mushroom — (1/4 to 1/2)
1/2 cup cooked broccoli — chopped
1 tsp. celery leaves — chopped
1/2 cup spinach — cooked
1 tsp dry onion
1/2 cup carrots — cooked
1 tbs. fresh onion — chopped
1/2 cup cooked potatoes — chopped
1/2 slice cooked bacon — crumbled
1/2 cup cream corn
1/8 tsp pepper
1/2 cup cooked asparagus — chopped
shredded cheese
Sprinkle of parsley flakes
1. Combine Magic Mix, water and bouillon in a saucepan.
2. Stir over medium-low heat until the mixture thickens, about 15 minutes.
3. Now the fun starts. Add any of the following or use your own ideas. Be
creative. This is a good way to use leftover meat and vegetables.
Variation: To decrease sodium, omit the bouillon. Recipe makes 4 servings
of single recipe.
dee-——
Magic Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2/3 cup Magic Mix
1 cup water
1. In a saucepan, combine the Magic Mix and water.
2. Stir over medium heat until it starts to bubble.
Serving Suggestion: Add cooked meat, shredded cheese, or vegetables in any
combination.
Note: Great as a lower sodium substitute for cream soup in casseroles.
Recipe
makes 4 servings
dee——
http://groups.yahoo.com/group/GIFT-RECIPE/message/102
I got the following from another list. It was submitted by Dori...
It sounds like a really sweet gift!
dee - New Orleans
<<
CINNAMON PANCAKE MIX
This is nice in a little basket with real maple syrup, herb tea bags or
instant cocoa. Print the directions on a laser label and stick it right
to the bag. Can decorate the bag by folding the top down once, punching
two holes through the folded top, then tying it closed with ribbon and
attaching a couple cinnamon sticks for decoration.
Inspiring your culinary creativity ... ~ Dori ~
3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt
In brown bag, combine all ingredients; seal bag.
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With
fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy.
Cook on lightly greased griddle or skillet. Makes about 10 5” pancakes.
* Dori adds a can of apple-cinnamon pie filling into the gift bag to use
as topping
A great idea for scout, 4-H leaders, Sunday School teachers during
Clergy
Appreciation Month in October, a warm fuzzy for school teachers, etc!
>>
Nut Macaroons
Meringuelike macaroons are sometimes called kisses. They were popular
around the turn of the century and they’re still a favorite today.
3 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1 tablespoon all-purpose flour
2 cups finely chopped hickory nuts or pecans
Desired candied fruit pieces
Beat egg whites and cream of tartar in mixing bowl with an electric mixer
till soft peaks form (tips bend over).
Gradually add sugar, beating at high
speed till stiff peaks form.
Fold in flour and nuts.
Drop by rounded teaspoons onto a parchment-paper-lined cookie sheet.
Bake in
a 400 degree F. oven for 5 to 7 minutes or till lightly browned. Cool 1 to 2
minutes; press a piece of candied fruit into the top of each cookie.
Remove
and cool on wire rack. Makes about 40 cookies.
from: Patty
Apple Pie Spice
1/4 c Cinnamon
2 tb Ground nutmeg
2 ts Ground ginger
1. Add 1 tsp. per pie to apple-pie filling.
2. Stir into applesauce.
3. Stir into crumb topping for coffeecake.
4. Heat with apple cider. Pour through coffee filter lined strainer before
drinking.
5. Simple Spice Cookies: Sprinkle over sliced refrigerator sugar cookie
dough before baking.
While you’re at it, keep these in mind for gifts. Just put them in a pretty
jar, and attach a few recipe suggestions with a ribbon.
Makes a scant 1/2 cup.
from: Patty
Herb Honey
Ingredients:
1 tablespoon fresh herb
or 1 tsp.. dried herb
1 pint honey
Choose an herb such as thyme, lavender, mint, rosemary or even rose
petals. Bruise fresh leaves slightly and place them in the bottom of a small
saucepan. Pour room temperature honey into the pan and heat over low heat
very slowly. Stir the mixture until the honey is JUST warm, about 2 minutes.
Pour the mixture into sterilized jars and seal tightly. Store the jars at
room temperature for about one week to blend flavors. Then reward the honey
in the same way and strain out the herbs. Recap. Jelly jars work well for
this.
Tie a ribbon around the neck with an attached tag with suggested uses such
as: sweeten tea or punch, use in salad dressings, combine half and half with
butter to use as a spread for waffles, pancakes, muffins or bread.
from: Patty
Herb Closet or Drawer Squares
Place handfuls of each of dried lavender flowers, rosemary, one tablespoon
each crushed cloves and small pieces of dried lemon peel together. Sew small
cotton squares about four by four inches; leaving a space open. Stuff with
herb mixture. Tie several together and wrap in tissue paper tied with
raffia. Attach a note explaining that these will protect clothes from
insects and can be placed in drawers, closets or boxes.
Lavender Sachet
Ingredients:
1/2 pound lavender flowers
1/2 ounce dried mint
1/2 ounce dried thyme
1/4 ounce ground caraway
1/4 ounce ground cloves
1 ounce sea salt
Detach the lavender flowers and leaves from the stems and mix with the
other ingredients. Place in small bags made of silk, unbleached cotton or
cotton with die-fast color. Sew shut and tie with a ribbon if desired. You
can be creative with this mixture and sew heart shapes that can then be
decorated with miniature ribbon roses and ribbon.
from: Patty
Peppermint Skin Toner
Ingredients:
1 pint vinegar
1 pint purified water
1 cup mint leaves
Place all ingredients in a glass or enamel saucepan and bring to a boil.
Remove from heat. Pour into a glass jar and allow to steep for four days.
Strain and bottle. Be sure to label with a pretty card and ribbon.
Rose water
Ingredients:
3 cups rose petals
3 cups purified water
Pick the rose petals just after the dew has been dried by the morning sun.
Place in a glass or porcelain container and pour boiling water over the
petals. Allow to steep for two days, stirring frequently. Strain and bottle.
from: Patty
Chocolate Coconutty Delights
These no-bake treats taste just like a Mounds candy bar.
2 teaspoons butter or margarine
3 tablespoons water
1 teaspoon vanilla
2 cups sifted powdered sugar
1/2 cup nonfat dry milk powder
1 7-ounce package flaked coconut (2-2/3 cups)
18 candied cherries, halved (optional)
1 6-ounce package semisweet chocolate pieces (1 cup)
1 teaspoon shortening
1. In medium saucepan, melt butter or margarine over low heat. Remove from
heat and stir in water and vanilla.
2. In a medium bowl, combine powdered sugar and milk powder. Stir into the
butter mixture till combined. Add coconut, stirring till coated.
3. Drop by small teaspoonfuls onto a wax-paper-lined baking sheet. Chill in
refrigerator for 15 minutes. Top with candied cherries, if you like.
4. Melt chocolate and shortening over very low heat. Cool slightly. Drizzle
over candies. Chill in refrigerator for 20 minutes more or till firm. Makes
about 36 servings.
Note: To make drizzling with chocolate easier, put the melted chocolate
mixture in a plastic bag. Snip off a corner of the bag and drizzle chocolate
through the hole.
For a lighter chocolate coating, melt only half of the
chocolate chips and shortening.
from: Patty
BREAD - IN - A - JAR (by Denise)
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 tsp. baking powder
2 c. apples or carrots, shredded
1 3/4 c. applesauce plus 1/4 c. pineapple
1 can whole cranberry sauce
2 c. mashed bananas
2 c. fresh peaches
2 c. zucchini, shredded
Cream shortening and sugar together. Beat in eggs, pumpkin and water. Sift
together flour, baking powder, soda, salt, and spices. Add to pumpkin
mixture.
Stir in nuts. Pour mixture into greased side-mouth canning jars, filling
half full. Bake at 325 degrees for 45 minutes. When done, remove one jar at
a
time, wipe sealing edge with paper towel or cloth and screw cap on tightly.
The heat will vacuum seal the jar and the bread will keep for up to one
year.
Makes 8 pints.
[Granny note:
These breads and cakes in a jar, do not keep and are not safe to leave out on a shelf for a year.
Does work well in the refrig and for gifts and traveling.
This recipe was posted in 2000, after many people lost theirs by leaving them on the shelf, it turned up on many of the food lists as “not to be stored for long periods, with out refrigeration.
granny]
(Nana’s Cake & Confections)
Apple pie spice
To make your own: 4 parts cinnamon + 2 parts nutmeg + 1 part cardamom, all
ground
*****************************************
Cajun spice mix (Creole seasoning mix)
To make your own: (Essential to most Cajun dishes, this lively blend of
spices can be used in place of salt.)
1/4 Cup of salt
2 Tbs. cayenne pepper
2 Tbs. paprika
1-1/2 Tbs. onion powder
1 Tbs. freshly ground black pepper
1 Tbs. freshly ground white pepper
1 Tbs. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves
Combine all ingredients in a small jar. (The spice mix can be stored in a
tightly covered glass jar in a cool dry place out of direct light for up to
4
months.) Makes about 3/4 cup.
1 T Unbleached Flour
2 T Instant Minced Onion
1 1/2 t Chili Powder
1 t Seasoned Salt
1/2 t Crushed Dried Red Pepper
1/2 t Instant Minced Garlic
1/2 t Sugar
1/2 t Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture into a
6-inch square of aluminum foil and fold to make it airtight and label as
Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 1/4 cup) of mix. To make additional packages,
increase
ingredient amounts using the above recipe.
Chili: Brown 1 LB of lean ground beef in a medium skillet over medium-high
heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of
tomatoes and 1 pkg. of seasoning mix. Reduce heat and simmer 10 minutes,
stirring occasionally. Makes 4 to 6 servings.
To make your own: Combine equal parts ground coriander, ground cumin, ground
pepper, turmeric, and ground ginger OR 4 parts ground coriander + 2 parts
ground cumin + 2 parts ground turmeric + 1 part ground ginger
Substitutes: equal parts chervil, tarragon, chives, and parsley OR equal
parts chervil and chives
Substitutes: equal parts basil, marjoram, oregano, rosemary, sage, and
thyme.
lemon pepper Substitutes: Combine black pepper, salt, and lemon zest
To make your own: A 1 3/8 ounce package = 1/4 C instant minced onion + 2
tablespoons bouillon + 1/2 teaspoon onion powder (In uncooked recipes,
refrigerate a little longer than usual.)
To make your own: Combine 1/4 C each mustard seeds, dill seeds, and
coriander
seeds, 2 tablespoons each crushed chili peppers and bay leaves, and 1
tablespoon each celery seeds and white peppercorns.
To make your own: Combine equal parts dried sage, thyme, and marjoram or
oregano.
To make your own: Combine 4 parts cinnamon + 2 parts ginger + 1 part
allspice
+ 1 part nutmeg, all ground OR equal parts cinnamon, ginger, nutmeg, mace,
and cloves, all ground
To make your own: Combine 1 C salt, 2 1/2 teaspoons paprika, 2 teaspoons dry
mustard, 1 1/2 teaspoons dried oregano, 1 teaspoon garlic powder, and 1/2
teaspoon onion powder.
1 tablespoon dried onions
1 teaspoon bell peppers, freeze-dried
1 teaspoon salt — or to taste
1 teaspoon cornstarch
1/2 teaspoon dried minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder
Combine all ingredients in a small bowl until evenly distributed. Spoon
mixture onto a 6” square of aluminum foil and fold to make an airtight
packet. Label with date and contents. Store in a cool, dry place. Use within
6 months. Makes 1 packet or about 3 tablespoons of Homemade Sloppy Joe
Seasoning Mix.
To make your own: To make enough for 1 pound of beef, combine 1 teaspoon
salt, 1/2 teaspoon chili powder, 1/4 teaspoon each pepper, cumin, and
oregano, and a pinch of crushed red pepper.
1 tablespoon dried onion
1 tablespoon parsley, freeze-dried
1 tablespoon cornstarch
2 tablespoons bell peppers, freeze-dried
1 1/2 teaspoons salt — or to taste
1/4 teaspoon instant minced garlic
1 teaspoon sugar
3/4 teaspoon Italian seasoning — OR combination of oregano, basil,
rosemary,
thyme, sage, marjoram
Combine all ingredients in a small bowl until evenly distributed. Spoon
mixture onto a 6” square of aluminum foil. Fold to form an airtight packet.
Label with date and contents. Store in a cool dry place. Use within 6 months.
Makes 1 packet or about 1/3 cup Homemade Spaghetti Seasoning Mix
from: Nana
http://groups.yahoo.com/group/GIFT-RECIPE/message/89
http://groups.yahoo.com/group/misc_survivalism_moderated/message/1010
[from: fishcook.com in 2000, may not still be a site]
TO FISH OR NOT, THAT’S THE ?
Fresh caught fish also provide a completely balanced diet when
sufficiently fat & not overcooked.
The main difficulty with subsisting exclusively on fish arises from
the fact that in calories they are often far less nourishing than one
expect.
An office worker undergoing very little physical exertion still
requires some 2,000 to 2,500 calories to push his daily pen or his
impurrrfect computer.
It is reasonable to generalize that a man in survival needs at least
twice that many energy units. (At least 5,000 calories!)
Any calories not supplied directly by food will be taken from the body
own carbo-hydrates, fats & proteins.
A one pound rainbow when caught?!? Canada dept of National Health has
evaluated contains only slightly more than 200 calories. Yes only 200
calories! So to eat some 4,500 calories one has to catch? & to eat 20
such trouts each day?
Instead of gaining vigour on 6 pounds or so of fresh trout daily, you
would be very gravely loosing strength.
You would do better to finish the journey as soon as possible, unless
you have unlimited fishes or that you can supplement the fish with
other wild food.
One should Note however that Salmon goes up to 900 Calories per fresh
Raw pound. So the more you cook the more you loose.
1 METHOD TO PRESERVE FISH:
SMOKING:
If you have the time & want to keep fish for considerable periods;
clean the fish, cut off the head & then split each into 2 filets so
joined by the tail that they will hang over a fire smouldering day &
night with some green wood such as Alder.
The fish MUST be protected as possible from dampness for the several
days until they are dehydrated & Covered with salt. You can also use
the method above:
HOW TO KEEP FISH:
As other meat, to smoke a fish, cut the head off, split the fish into
length wise, and used a thin branch which you peel the bark first,
then you impaled on it the fish.
Fish can be dried by the sun if you suspend it to branches high enough
however to AVOID flies, or spread over hot rocks, or raft sides.
When the meat becomes dry, throw some salt water on it to make it
salty.
INDIAN FISH COOKING:
On a board or cut off log which was squared off, the fish are fixed
tight with steel wire at 2 or 3 places, then place by fire.
COOKING ON INDIVIDUALS PLATES:
Fish can be pegged on preheated hardwood slabs & leaned before a bank
of glowing coals.
If after they are opened & cleaned there is any difficulty in making
them lie reasonably flat with their skin against the wood, the
backbone may be removed.
Turning the slab a time or 2 will give the flesh a better chance to
become flaky throughout.
SALTED FISH COOKING:
Once you want to eat salted fish you MUST first part boil it using
fresh water, then throw this first water out and re-boil it into new
fresh water till fully boiled.
Even 2 parts boil if need be, otherwise it will be too salted. I know
I goofed once! Berrk!
FISH COOKING/ SEA PLANTS/ THEN FISHING METHOD:
SCALING, CLEANING, TANNING, FISH & GAMES:
As soon as the fish is caught, cut off the fish-gills, scald it, empty
it but DON’T cut off the head nor the cheeks for they contain a lot of
flesh. No need to empty fish smaller than 10cm. but you still MUST
scald it.
FISHING BARE HANDS:
Fish such as Salmon & Herring go up streams in such a numbers at
certain times of the year that one can catch them & throw them on
shore by large numbers with bare hands. Also Smelt when schools come
up on beaches to spawn in the surf.
NIGHT LINES WORK FOR YOU:
A baited night line affixed for its own protection to something limber
such as the end of a sapling is often productive when daytime fishing
even arduous is unsuccessful.
One can also use fishing with lights (torches) it works because fishes
are attracted by light, but use it only in emergency. It will often
pay off to weave, twist or knot a gill net.
SHARKS BUT NOT BARRACUDA:
Sharks ARE EDIBLE, although some may object to their taste. This can
be much improved if the meat is sectioned & then soaked in salted
water for 24 hours. Barracuda are sometimes poisonous.
FOOD FOR THOUGHTS:
FROZEN RAW FISH TO EAT? YES!
Up in Arctic the natives, catch their fishes, leave them on the ice to
be frozen then eat them Raw, Surprisingly Good once you have tried it.
WARNING!:
Yet one should REMEMBER that because of pollution fishes can be a
danger even deadly depending where they are caught. Ex: Near
towns/villages. Fish can carry deadly radiation or mercury, and
chemical poison.
CUCUMBERS THAT ARE ALIVE:
Sea Cucumbers ARE EDIBLE Raw, boiled, stewed, fried & This easily
recognizable organism so common along sea shore has a rough & flexible
body about 6” to 8” long when contracted & about twice that length
when expanded.
The 5 long white muscles which are left after the insides have been
discarded & the slimy outer skin scraped away are what is used. Taste
like clams. YUMMY!
SEA URCHIN:
ALL THE EGGS YOU WANT FREE!
The Sea Urchin a marine animal related to Starfish is a main source of
food for many localities. Safe when found in the Temperate & Arctic
waters of this continent gathered at low tide.
They are shaped like slightly flattened balls & have a thin fragile
shell that bristles with mobile spines. The lengths of eggs inside the
top shell ARE EDIBLE both Raw & Cooked.
WARNING! WARNING! WARNING:
Unfortunately many EDIBLE Seaweeds and sea animals or fishes are now
poisonous due to pollution & can not be eaten Raw! Yet survival is the
key!
The practice of sea dumping and lakes used as open sewers makes your
future survival a harder survival, you therefore best to concentrate
upon EDIBLE plants as well when possible.
ABALONE:
It’s a large rock-clinging Mollusc well known along the Pacific Coast
of N. America where hundreds at a time are found at low tides attached
to boulders & ledges.
Occasionally found floating free in seaweed. Their flattened shells
which vary from black & green to red are fantastically line with
Mother of Pearl.
By abruptly inserting a long thin instrument such as a sheath knife or
nail or stick between the Abalone & the rock & prying quickly!
The Shell-fish can be detached usually with little trouble before it
has a chance to adhere more tightly. The operation otherwise requires
a heavier tool and considerable pressure.
The Abalone can then be levered from the shell which not infrequently
has a diameter of 10” or so & therefore considerable utility as a
bowl. Or the shell can be cracked with a rock & picked off.
The hard white meat is what is retained. This may be sliced in thin
steaks & tenderized by pounding with the flat edge of a stone then
fried, broiled over open coals or diced & simmered into chowder.
OTHER FREE LUNCHES:
Any times you look for food, there will be in general the best
promising area are near water (far off cities). Piles of shells
besides a creek may be the clue for Clams that often can be seen in
clear water or felt beneath the bare feet.
Salt water Clams although not so easily dug can be secured at low
tide. One indication of the bivalves presence being their elongated
siphons or the marks left by the withdrawals thereof.
But along PACIFIC SHORES BELOW THE ALEUTIANS; ALL dark portions of
clams MUST be discarded for the 6 months beginning with May & ending
with October because of possible dangerous concentrations of Toxic
alkaloids in it, the white meat alone to be eaten.
SNAILS ETC.:
Snails, Scallops, Shrimps, Oysters, Eels, Lobsters are all EDIBLE.
Mussels can be safe to eat with one exception, if care is taken to
AVOID any that don’t close tightly when touched.
WARNING:
The small bluish black Mussel found attached usually in clusters to
seashore rocks becomes poisonous at certain time of the year on the
Pacific Coast below the Aleutians. The poison being alkaloid CAN NOT
be destroyed by heat.
It is a result of a diet which includes venomous organism that drifts
shore-ward from about the end of April through October.
If there is any doubt whatsoever about when in any particular area
these mussels are fit for food, they should be AVOIDED entirely.
Lately we have seen many cases of poisonous Mussels from the East to
West Coast of N. America due to pollution.
CRABS:
They are all good. They can usually be immobilized with a stick for a
long enough period for one either to crush them or reach behind and
pick them up.
They will attach themselves readily to flesh lowered on a line.
Although salt water varieties may be eaten Raw, land crabs are often
infected with parasites & MUST be dropped into boiling water for at
least 20 min.
TURTLES:
Turtles fat gives a clear savory oil, which is so nutritious that this
reptile is AN UNUSUALLY VALUABLE FOOD SOURCE. Blood & juices are often
used to relieve thirst.
Its sometimes possible to back track a female to a fresh nest of eggs,
generally buried in sand or mud close to water. Those eggs are very
nourishing
Turtle can be killed by concussion (hitting) or decapitation. Care
MUST be taken even after it is dead to AVOID both jaws & claws.
If possible the Turtle can be scalded for several minutes by being
dropped into boiling water. The under shell may then be quartered &
the entrails removed whereupon the meat can readily be simmered free
of the upper shell.
CLEANING FISH:
Fish can be slit from vent to throat & the viscera removed easily &
cleanly. Many like to scrape away the blood vessels & kidneys which
form dark lines next to the back bone.
If the fish has scales, it can be held by the tail using a stick or a
nail to hold it in place, for it is very slippery, then you scrape it
off using the back of a knife of something similar.
You may not want to bother with the head, tail & fins of small fish
except to eat around them, for bones will then hold together better &
less of a nuisance. Furthermore a few choice titbits will thus be
saved otherwise wasted.
If you ever have a number of heads, you may care to find out by
essaying a chowder with them, for they are regarded by many as the
most delicious part of the fish. To skin off fish; start from tail
upward.
PRESERVING FISH:
(SALTING, DRYING, SMOKING)
Fish can be preserved for a day or 2 or longer by IMMEDIATELY
cleaning, cutting into thin strips & hanging these preferably in the
wind & sun to dry.
Any fish that are going to be retained should be killed IMMEDIATELY,
then kept dry or covered with salt all over them. (Inside & out.)
WARNING:
If you are in South SEA region, REMEMBER THAT FISH WILL SPOIL WITHIN A
FEW MINUTES. Thus MUST be either salted, dried or thrown out.
WARNING #2:
It has been noted by many observers that putrefaction (spoils) of the
flesh of Many TROPICAL FISH sets in a FEW MINUTES. all tropical fish
then put the Arctic in 1 block, Arctic is at end.
Many tropical fishes once taught to be poisonous when cooked
IMMEDIATELY after having been caught gave no ill effects while some of
the same batch were kept uncooked & in 1/2 hour were bad.
MAKESHIFT FISHING:
Just because you don’t happen to have a hook & a line it doesn’t mean
that you can’t catch fish. Unravel a bit of sweater for exemple then
tie on a small strip of bright cloth ex; the corner of a shirt will
do. When the fish closes his mouth over the cloth, give the line a
tug.
There are good chances that you will flip the fish on the bank or in
the boat or raft. It does not ALWAYS work of course but fish don’t
take regular bait either. (Fussy!)
As matter of fact; Fishermen on East coast use pieces of bright
(Skipping rope) which they slide onto their hooks to attract fishes,
it works real good. May be fishes love to dance?
HOOKS MADE ON THE SPOT:
You can invent any number of different types of hooks. A bent pin
really works as many youngsters have learned.
The only trick is to maintain pressure so that the fish wont slip off.
An open safety pin is a bigger model. Bent nails have been used with
considerable success.
Therefore the hooks can be made out of any workable material of
sufficient rigidity. A really rugged one can be made by lashing the
blade of a pocket knife partly open against a wooden edge.
A second blade so open at an opposite end can if available form a barb
of sorts. The knife so prepared can then be hidden in a gob of bait.
You can also cut hooks from wood preferably hard & tough. Whittle out
the shank first. Lash one or more sharp slivers so that they slant
upward from the lower end.
You can even add a barb by lashing another sliver even more acutely
downward from the top. Thorns if available can be used. Fish bones too
can be used as points and barbs.
PRIMITIVE FISHING DEVICES:
One of the most primitive fishing devices still used successfully if
not sportingly; is made by tying the line to the middle of a small
fish & use it as a bait. Ouch?!?
SALTWATER FISH: t
Provided the fish have the usual appearance of fish and have scales &
the conventional shape of fish you can say that it is safe to eat &
has no poison in the flesh.
If the creature does not have the usual “fish shape” and does not have
scales then regard it as poisonous unless certain it is safe. Ex: The
Shark which has no scales. The flesh of Shark is safe to eat but
Beware of the innards.
Shark liver has a high concentration of vitamin D, fried liver may be
fatal.
EEL & RAYS:
Flesh of Eels is also GOOOD! TO EAT. So are Rays good eating. Yet
under NO consideration DON’T EAT the innards.
CAUTION DO NOT EAT:
The Puffer or Toady, the Box Fish, the Pig fish and Leather Jacket are
ALL POISONOUS.
The Colour of the flesh is NO indication of the presence of poison in
the flesh, ex: Parrot-Fish or Mackerel have green colour yet GOOOD! TO
EAT.
SHELLFISH: (SELFISH?)
All bivalves are free from toxic poisons except for the reputed poison
in the saltwater Mussels at certain period of the year and the flesh
of all is safe to eat unless taken from contaminated waters. This is
unfortunately more and more frequent.
This also applies to freshwater Shellfish which host for many
parasites harmful to man.
Actually NO freshwater Shellfish MUST be eaten unless you are way out
in the bushes near a lake or river of which you know there is no town
near by.
Then those shellfish should be well cooked to destroy any possible
parasites and their eggs. We repeat NO freshwater shell fish ARE
EDIBLE when close to cities, towns, due to sewage etc.
BIVALVES:
When unpolluted are found all along coastal sea beaches and make an
excellent meal. 12-18 bivalves make a good feed for one person.
To cook put the bivalves into a billy and pour boiling water over
them. The bivalve will open and the fish itself can be easily removed
from the 2 shells.
The fish MUST be washed many times in fresh water to remove all sand
and then boiled in fresh water. You can add milk and thickening after
boiling for 10 min. (Use also dried milk.)
Before cooking the flesh can be cut into small pieces. After 10
minutes boiling add thickening and salt to taste.
OYSTERS:
They are eaten Raw of course or maybe cooked & served as soup. Oysters
ARE EDIBLE & safe all year round.
CLAMS ARE MISSING TO FIND INCLUDE:
CRUSTACEANS:
All crustaceans are safe to eat and free from toxic poisons.
But freshwater Crayfish and #Yabbies# are subjected to parasite
infestations harmful to man.
Their flesh MUST be EXTREMELY well cooked as a safety measure. (None
from nearby town ARE EDIBLE.)
When we say fit to eat we ALWAYS refer to those away from
civilization.
Crustaceans are usually boiled but it is also practical to simply kill
the creature and wrap the Shellfish in either and old we newspaper, a
ball of clay or large green leaves such as banana or palm leaves.
The wrapped shellfish is then placed deep IN the hot ashes of a fire.
Be sure you place it IN the ashes and not ON the surface coals.
Cover the bundle completely and leave for 6 to 12 hours. The food will
not have dried nor burn but cooked great.
FISH: (Cooking with Al. Paper!)
You envelop a fish (emptied) by folding the AL sides twice. Add some
butter or margarine, or fat and #romarin# if any before or after
cooking, thus keeping the juice and sealing odours, because fish too
much cooked smells.
Punch a hole in Aluminium Paper. So as to permit the steam to escape.
OCTOPUS AND GASTROPODS:
The flesh on the tentacles of all the Octopus & Gastropods (Octopus,
Cuttlefish etc.) IS EDIBLE but many are EXTREMELY tough and rubbery.
Octopus flesh taste like Lobsters. To cook, beat the Octopus tentacles
and boil in very hot oil 10-15 minutes.
CAUTION:
One small species of Ringed Octopus 4” to 6” long has been known to
give Fatal stings.
COOKING FISH NATIVE WAY:
(South-Pacific) SEA
First he laid fishes on a bed of heated coral stones, the fishes were
intact, uncleaned, he did not touch the leathery skin of the shark nor
remove the large scales of the parrot fish.
He did not even gut them. We thought it was a lazy stunt if ever there
was one, we were ready to save effort but this seemed to be stretching
the point.
Before long he pronounced the fish ready. He removed the charred skin
and cuts the fish into sections.
The skin and scales had kept the flesh moist, the viscera only added
to the flavour, and after tasting it we conceded it was better than
our broiled fish would have been and so simple. Now you decide which
way you prefer.
CRABS CAPTURED AT NIGHT:
The nights frequently proved more productive than the days. Many
terrestrials and aquatic creatures move around only after dark. So it
is for the giant coconut crab and spiny lobsters, if you want them
then be ready for the night shift fishing.
CLAY FISH COOKING ADD ON:
Coating the fish with clay and grass and lay them on coals. Diners;
break off the hard shell 1/2 hour later and find that the fish has
lost none of its natural juice.
GIANT CLAMS OF THE PACIFIC:
#Hypopus clams# are found on reef, you remove the content, the large
abductor muscle which has a plant like taste and make it boil in their
own shells which you use as a shell for plate.
FISHING TIP #? :
Place your gill net at the bottle neck of lake or stream, creeks for
better fishing. Also you can do the chilly art of stirring the mud of
beaver ponds with your feet and with bare hand, catch trout as they
are blinded by the muddy water.
FISH PRESERVING:
NEVER, NEVER put fish and meat in direct contact for preservation.
Because the fish will come full of worms and meat will spoil. Once the
fish are cleaned, wash them and place them on fern leaves freshly cut,
put fern inside as well and under the fish, and place the whole thing
in a shadow place in a storage box.
SMOKING TROUT INDIAN STYLE 1930:
They would use a big flower barrel, covered by a makeshift strainer or
by a bag and a series of stick.
The trout were hanged by the tail well cleaned off, and maintained
open using fine little sticks stuck in the skin inside the abdomen.
The head was kept on.
They would choose trout about 6 to 8” as the best. (15-20cm). First
they would soak them in a light brine for one night. They would use
rotten wood stump (Birch) for the smoke.
They would install a stove pipe of 7”(18cm) wide in the moss and 4 to
6m long (15-20’) along a slope up trench to the barrel. They would
light the fire at the bottom entry of the pipe.
The #inclinaison# was sufficient to drive the smoke upward, they say
that it is important for them that the smoke be cool when reaching the
smoking barrel.
A good Northwest wind was the best to dry the fish and smoke them
faster.
They would need 2 days to do the job but 6 days would give a better
result. These trout would keep up to a month after which they loose
their taste.
FROZEN FISH & FROZEN MEAT:
As soon as you have caught the fishes, then gut them out and, let them
freeze on the ice so that it keeps its freshness. Now you have food
for a long time and the best way to eat it is Raw and frozen, it
tastes Deliciousss!
With the frozen fish that you eat you will not notice the warmth right
away as if you had eaten hot rice but after 20 minutes then you will
feel its warmth and it will last for several hours.
As for the frozen and Raw meat beside having its top in vitamin values
you also can eat enormous quantities when frozen.
As for the meat that has spoiled this taste is acquired with time this
wouldn’t apply in hot climate as in the arctic regions.
CARIBBEAN ISLAND SEA FOOD: MULLET, QUEEN CONCHS, COQUINA: photo needed
in south sea food
Through the wet sea sand just run your fingers & you will dredge up a
dozen tiny rainbow coloured shells #Coquina# their broth is excellent.
So are the clumps of mussels clinging to tidal rocks & you will find
schools of Mullet moving which you can fish by grenade, nets,
concussion method or spearing.
#Queen CONCHS#:
Are no doubts browsing around at the edge of the shallows but for
Mullet One needs a net for they move quickly but without one you can
build a fish pound which will keep them.
Hitting the sea close to them with a plank on its wide side will
create a stunning effect which helps in fishing at day or night using
a torch to attract them. So all those with some spices garlic, herbs
and sea weed for salt will make a nice Bouillabaisse.
DRYING FISH: t
Preserve fish as biltong. Cut off heads and tails and gut. Split open.
Remove back bone and lay on hot sun-baked rocks. Score inner flesh to
speed up drying. Small fish under 7.5cm (3in) long need not to be
gutted.
Fish can also be smoked. They should be opened out, but it will be
easier to hang if cleaned and gutted without removing the backbone,
head or tail. Suspend by one side of the head.
DRIED FISH:
Fish can sun-dry as meat yet it’s ESSENTIAL to dry them quickly and if
the day is not hot and dry then smoke them thoroughly over the fire.
If you can.
If the flesh is flaky & can not be cut into strips, heat flat smooth
stones and lay the slices of flesh on these and place in the sun to
dry out completely. Turn the slices frequently.
Fish meat is easily powered into Fish Pemmican and can be cooked
either by making into fish cakes or by soaking if in strips and then
fried in batter.
SMOKING FISH: HUMMM!
By keeping the fish strips in the smoke continuously until they are
completely dry you have smoke fish and Very Good too.
The best smoke for this is a thin blue smoke & definitely not a heavy
white smoke.
Same warnings about NEVER use green leaves or evergreen.
FISH:
Usually germ-free if caught in fresh water (Note that it only applies
if away from cities or human habitat due to excessive pollution of
these days.)
Fish take little cooking and are best stewed or wrapped in leaves (or
tin foil) and placed in hot embers.
Chickweed and Butterbur are good for this: AVOID toxic leaves.
TURTLES: t
Boil turtles and tortoises until the shell come off. Cut up the meat &
cook until tender.
SHARK MEAT:
Has a bad taste unless correctly cooked. Cut into small cubes and soak
overnight in fresh water. Boil in several changes of water to get rid
of the ammonia flavour.
SHELLFISH: (Not selfish!)
Crabs, lobsters, & shrimps, crayfish, prawns & so forth are safer
boiled since they may contain harmful organisms.
ALL SEAFOOD SPOILS QUICKLY & MUST BE COOKED AS SOON AS POSSIBLE,
ESPECIALLY IN HOT CLIMATES. Drop into boiling salted water for 10
minutes.
If you are sure the food is fresh, a clambake is delicious way to
prepare mussels, clams and similar creatures. Dig a hole in the sand
and light a fire along side with stones on top.
When the stones are hot place them in the hole, put shells on top and
cover with wet seaweed or grass, then a 10cm (4in) layer of sand. The
hole will develop a lot of steam which cooks the mollusc.
STEAMING:
IT DOES NOT OVERCOOK SO IT PRESERVES ALL NUTRITIONAL VALUES.
(ESSENTIAL in Survival)
It is an excellent way of cooking fish and green vegetables.
OTHER DANGERS FROM THE TROPICS: Animals (Tarzan or Jane?) IN TROPIC.
PIRANHA:
These little fishes live in Amazon & its connected water ways. The
black Piranha the biggest one can attain up to 46cm in length. They
are attracted by the least amount of blood. These carnivorous fishes
are EXTREMELY DANGEROUS.
To be safe act as if all the water ways of South America were infested
with them, even when you know that they prefer clear and moving waters
to muddy waters.
If you MUST cross a river full of these not so very nice fishes, throw
first the bleeding carcass of an animal then cross at a good distance
UPSTREAM. (OOPS’s!)
ELECTRICAL EELS:
These fishes in cylindrical form (tube) long & flat live in almost all
tropical waters, yet most abundant in South American rivers. You see
them along water shores and #haut-fonds#.
Most of them are peaceful and lazy, yet the biggest one can give an
electrical shock capable to throw off a horse. Can measure up to 2.5m
in length & 45cm in thickness. (Watt a cable Clarck?)
CROCODILES & ALLIGATORS:
These reptiles live in regions very far from one another. Alligators
are found to the South of USA & in China, along the Yangtze river,
while crocodiles are numerous in African and Madagascar swamps.
The American crocodile lives on the coastal shores of Mexico,
Occidental Indies, Central America, Columbia, Venezuela yet they
generally AVOID humans.
Although having a reputation to be more treacherous and vicious than
the alligator they are usually inoffensive when left alone.
http://groups.yahoo.com/group/misc_survivalism_moderated/message/1009
FISHING GEAR:
There is no reason for anyone venturing into or near wilderness to be
without a good supply of fishing gear. Improvised hooks made of bone
or wood and fishing line made of twisted plant fibers are things of
the past and completely unnecessary for the modern woodsman to survive
in the wild.
Survivalists have ALWAYS realized the value of a fishing kit in the
forest where streams are plentiful and fish provide an abundant &
reliable source of food every month of the year.
A good working fishing kit is so small and light that it will fit into
a jacket pocket. The kit I have used for the past 10 years is
self-contained, dirt cheap to make, and unbelievably effective. We
have used it to take brook trout, bluegill, perch, rock bass, etc.
The kit I used consists of a plastic 35 mm. film bottle with a Snap-On
cap. The film bottle is my container of choice for most small items
because it is unbreakable, tough and has a watertight seal.
In it I place an assortment of long-shank hooks (they seem to be most
effective), about a dozen split-shot sinkers at least 30 feet of 20
pound test mono-filament line held in a small coil with a rubber band
or a wire tie, a scented rubber worm, and a Swedish Pimple or spinner
for jigging.
And even with all this, there is still room for swivels, a steel
leader, extra hooks or a number of other small items.
But the film bottle itself is an important part of the fishing kit.
With a few wraps of brightly colored vinyl tape around its
circumference that can be used for many uses, it will also work
efficiently as a fishing float or “bobber”.
As an alternative, making a bobber from a twig is simple. First select
a dry softwood twig about 4 inches long and 3/4 of inch in diameter
(these dimensions are not critical and are given only as suggestion).
Remove the bark, if the twig is dry it should come off easily with
your thumbnail. If the wood is darkened scrape the surface lightly
with a knife until the entire surface is a light tan color. Remove
about 2 inches of colored vinyl tape from the film bottle.
Lay the fishing line parallel along the surface of the twig, fastening
the two together. The bobber can now be slid along the line until the
desired depth is achieved. The emptied bottle can be used in the same
way.
Artificial bait (lures) can be very effective for catching fish
without the conventional rod and reel. A small spinner can be used for
jigging in pools or slow moving streams and will be active enough in
fast moving streams to attract trout and creek chubs.
Swedish Pimples are probably the most effective lures for bass,
crappies, perch and sunfish. A scented rubber worm is attractive to
all types of fish and can be cut into small sections to extend its
usefulness.
Floating flies are effective for catching trout, bass and perch, and
are also easily tied in the field using thread, feathers, animal fur
or even one’s own hair.
Live bait can be found at nearly any time of the year, including
winter. Earthworms are available on the banks of rivers, streams and
lakes until the ground freezes in winter.
Grasshoppers, crickets, bees and most any other insects will be
attractive to most type of fishes, especially bass and perches.
Grubs, insect pupae and salamanders can be found in rotting stumps &
logs throughout the year. Freshwater clams are excellent bait and they
too can be found close to shore in lakes and streams at all times of
the year.
And ALWAYS REMEMBER that fishes are cannibalistic creatures. If more
live bait is somehow unavailable, the first fish caught can be
sacrificed as bait to catch others.
One item we believe should be a part of any woodsman’s kit is the 4
tined frog spearhead.
A spear-shaft can be quickly made from a straight green sapling and
fastened securely to the spearhead simply by forcing the tapered shaft
into it.
The spear head cost only about $3.00 and could be used to take frogs,
fish and even small animals.
Rabbit burrows are often shallow and straight, making it simple to
thrust the spear through the burrow entrance and impale the rabbit.
This tactic like many others in survival, is not pleasant, but when
the alternative is starvation, the choice is easy.
http://groups.yahoo.com/group/misc_survivalism_moderated/message/1203
[2000]
wildernesselite - http://www.angelfire.com/nj/IamSF5/index.html
Analysis - Toilet paper, kleenex and matches
OF KLEENEX AND TOILET PAPER...
This following (short) posting recently appeared on Gary North’s web
site.
Read it first, then get to our comments below:
I’m sort of curious about whether anyone here has actually been
through
a
war
- not as a soldier, but as someone who experienced war in their own
community. I lived through the siege of my city (Sarajevo) and
experienced
most of the crummy things that can happen in a war - death of parents
and
friends, hunger and malnutrition, endless freezing cold, fear, sniper
attacks. It’s odd to see many people concerned about things that
aren’t
going
to matter that much if something awful happens. So I offer my advice,
free
of
charge:
1) Stockpiling helps, but you never no how long trouble will last, so
locate
near renewable food resources.
2) Living near a well with a manual pump is like being in Eden.
3) After awhile, even gold can lose its luster. But there is no luxury
in
war
quite like toilet paper. Its surplus value is great than gold’s.
4) If you had to go without one utility, lose electricity - it’s the
easiest
to do without (unless you’re in a very nice climate with no need for
heat.)
5) Canned foods are awesome, especially if their contents are tasty
without
heating. One of the best things to stockpile is canned gravy - it
makes
a
lot
of the dry unappetizing things you find to eat in war somewhat edible.
Only
needs enough heat to “warm”, not to cook. It’s cheap too, especially
if
you
buy it in bulk.
6) Bring some books - escapist ones like romances or mysteries become
more
valuable as the war continues. Sure, it’s great to have a lot of
survival
guides, but you’ll figure most of that out on your own anyway - trust
me,
you’ll have a lot of time on your hands.
7) The feeling that you’re human can fade pretty fast. I can’t tell
you
how
many people I knew who would have traded a much needed meal for just a
little
bit of toothpaste, rouge, soap or cologne. Not much point in fighting
if
you
have to lose your humanity. These things are morale-builders like
nothing
else.
8) Slow burning candles and matches, matches, matches.
9) More matches.
OUR COMMENTS
This post stands as an important reminder to all of us who are
preparing
for
Y2K: don’t forget the basics.
Sure, it’s nice to have an array of self-defense items, surveillance
equipment, solar systems and night-vision scopes. But don’t blow your
“basics” budget on all the really cool items.
In fact, right now is a good time to look at how much toilet paper,
Kleenex
and matches you have. Do you have enough?
WE TOOK A CLOSER LOOK
How much toilet paper do you really use? A family of four easily goes
through
a dozen rolls a month. So, how many 12-packs of toilet paper do you
have
stored right now?
We recommend storing at least a 90-day supply of these essential
items.
That’s at least 36 rolls of toilet paper for a family of four. But
don’t
stop
there if you have more space. Toilet paper won’t go bad. And you
definitely
know you’ll use it someday, so load up. Best source: Your local Costco
or
Sam’s club. If you don’t have a super store nearby, hit your local
Walmart,
K-Mart or Target store.
Kleenex is the same story: you can’t have too much, and it won’t go
bad.
It
could get moldy if you happen live in a very, very wet climate. But
even
in
the Pacific Northwest, paper seems to store for decades without going
bad.
Both toilet paper and kleenex are excellent items for storing in your
attic.
They’re not heavy, for one thing. And they also function as added
insulation.
Because these items take up so much space, you won’t want to be
keeping
them
around the house for long. Even the garage can get filled up fairly
quickly.
So look for attic storage (or basement storage) if at all possible.
MATCHES
As the post above mentions, matches are a real blessing in a time of
crisis.
Why? Cooking and heating, basically. If you have the fuel for heating
and
cooking, but no matches, you might as well have nothing. Matches get
used up
faster than you think, by the way. It’s a good idea to stockpile a few
thousand matches. Again, this is a relatively inexpensive item that
may
prove
to be extremely valuable.
WHAT ABOUT LIGHTERS?
The Bic lighter would be considered “magic” just a few hundred years
ago.
Imagine: a portable flame. With some lighters, you can light up to
1000
times. That’s a heavy-duty “portable match.” Lighters are an excellent
stockpiling choice, especially if you think things are likely to get
really
bad.
Nothing teaches you this like war. Naturally, we haven’t been through
any
wars, and most of you probably haven’t either. But we can certainly
imagine
the scarcity of simple items... even if we can’t imagine the horrors
of
war.
We all hope, of course, that neither Y2K nor wars come to pass. Nine
months
from now, we’ll hopefully be sitting on an 8-foot stack of toilet
paper
and
laughing about the whole thing. “Go ahead, WIPE AWAY, we’ve got lots
of
toilet paper, man!” It would be nice to be able to laugh about all
this.
But
we won’t know until well into January 2000 whether we should be
laughing
about the toilet paper or rationing it.
###
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are Year 2000 Statements and are retroactively protected
as Year 2000 readiness disclosures under the Good Samaritan Act
Copyright © 1999
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