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

I knew you were beautiful, thank you for working on the ping list.

The heat is supposed to break here this weekend, then maybe I will be able to get a new thread up.

Thanks to all of you who do so much to make this thread work.

yes, I think I like it better in snikerdoodles than cleaning pots!<<<

Yes! Yes! Yes!

>>> If you have any links, I could sure put them to good use on the page.. <<<

Great Idea and yes I have a few .

do you want them posted in the thread or frmailed to you so you can include there..?

>> Oh, does anyone know how many names can go on one ping? <<<

Inquiring about it now to one of Mr. Jim Thompson’s (sic) admins

>>> Cap and trade is this going to set my utility bills skyhigh. And now the Socialists are taxing toilet paper! If Ayn Rand had written this, it would’ve been seen as a joke. <<

Will send you a link from an energy provider confirming “skyhigh”

Guess we wont be seeing the charmin bears tc commercial with leftover paper on their tails much longer...

try a oak leaf..( Survivorman.. “all I’ve eaten in 4 days are a couple of ants.... need garlic butter”

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Barefoot In the Kitchen » Recipes » Depression Era Recipes!
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Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 1:07pm

Chicken fricassee is a frugal favorite dish from the Depression era

BATON ROUGE, La. (AP) — If it was pretty weather, Grandma fixed fried chicken for Sunday lunch. If it was rainy, with a little nip in the air, her family would more likely sit down after church to a plate of chicken fricassee over rice.

While Grandma wasn’t French, she preferred using the fancy French name to describe this rustic chicken stew she often made for her extended family. It was a dish she knew that young and old alike enjoyed eating.

Chicken fricassee is an old French name for a kind of stew that dates back to the late Middle Ages, food historian Damon Lee Fowler says in his book, “Classical Southern Cooking: A Celebration of the Cuisine of the Old South.”

According to Fowler, “the usual explanation of the name is that it derives from frire (to fry) and casser (to break). The dishes were composed of disjointed fowl or the cracked joints of larger animals, fried, then simmered in a rich gravy ... .” Fowler described a fine fricassee recipe from an early American household notebook from the mid-1700s that called for using chicken, rabbit or duck.

Chicken fricassee became popular with frugal Southern cooks during the Depression because it stretched a single chicken to serve a family of four to six. Further, if the chicken happened to be a little tough, it didn’t matter because the long simmering process made the meat fork-tender.

As the chicken cooked, it developed a rich brown gravy flavored by the chicken bone marrow that leached out into the bubbling stew. It is the taste of the full-bodied gravy that distinguishes chicken fricassee, and in more recent years, the dish has become more commonly known as chicken and brown gravy or stewed chicken.

Though I say chicken fricassee may be more commonly known by another name today, actually it may be a dish totally unfamiliar to young people. Gravy-based recipes aren’t fashionable in our health-conscious cookbooks and kitchens, and when a host recently served chicken fricassee to a group of young people, they said they had never heard of the dish nor tasted it before then.

After the meal, all the cooks in the group wanted the recipe.

Chicken fricassee was traditionally prepared from a stewing hen that would be floured and fried in butter to achieve the brown color desired for the gravy.

The recipe tester for this dish, my husband, had tasted the traditional fricassee many times because both his mother and grandmother made the dish often when he was growing up. He decided to try substituting a few easier-to-use and perhaps more healthful ingredients in the preparation to discover if the rich taste of the old classic could still be reproduced.
We liked the outcome and pass along his adapted recipe, as well as a traditional one from “Talk About Good!” published by the Junior League of Lafayette.

This Advocate-tested recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960s at Asphodel Plantation.

Chicken Fricassee
4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt and black pepper to season chicken
½ to ¾ cup olive oil
½ cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
¾ cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 teaspoon dried thyme leaves, crumbled
1/8 teaspoon red pepper
1 teaspoon salt
½ cup red wine
1½ bunches of green onions, chopped, including tops, reserve
1 tablespoon chopped green onion tops for garnish
½ cup plus 2 tablespoons chopped fresh parsley, divided
Cooked brown or white rice for 6
Liberally salt and pepper chicken pieces.

Heat olive oil on medium-high in a large Dutch oven-type pot or two heavy skillets if you don’t have one big enough pot. It’s important when browning the chicken not to crowd the chicken pieces. You have to have plenty of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.

Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.

Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until the gravy is starting to thicken. Reduce heat to low and stir in red wine.

Simmer, covered, for about 2½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn’t be necessary.

Stir in almost all the chopped green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes.
Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.
Makes 6 servings.

Testing note: David Simmons said when he put the first pieces of chicken into the hot olive oil to brown, the hot oil popped and spattered onto his arm. “In an instant I flashed back to when I was 14 and making this with mama for the first time. It’s a dish that invokes fond memories,” he added.

“When we served chicken fricassee, we always served lots of rice and gravy, the chicken wasn’t as important to the dish as the gravy. You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don’t have to keep watch while it cooks down. I like a little red pepper bite to my gravy so you may prefer omitting the red pepper if you like a milder gravy.”

Chicken Fricassee
1 large chicken, cut up
All-purpose flour
1 cup cooking oil
2 large onions, chopped
1½ quarts water
Salt and pepper, to taste
1 tablespoon chopped parsley
1 tablespoon chopped green onion tops
Cooked rice

Dredge chicken in flour and brown in hot oil. Remove chicken and brown onions in oil.

Return chicken to pot and add about 1½ quarts water and seasoning. Cover and cook until chicken is tender, stirring to be sure it does not stick. The gravy should be thick. Ten minutes before serving, add 1 tablespoon each of chopped parsley and chopped onion tops. Serve over cooked rice.

Makes 4 to 6 servings.

(Recipe adapted from “Talk About Good!” published by The Junior League of Lafayette)
(Tommy C. Simmons is food editor of The Advocate, Baton Rouge, La.)

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 1:14pm

Depression Era Rice Pudding Recipe

Grease a glass 9” x 13” Pyrex dish with solid shortening.

Preheat oven to 300F.

½ cup long grain white rice
½ cup sugar
1 can evaporated milk, diluted to make one qt [must use evaporated milk]
1 cup raisins
1 teaspoon vanilla extract
¼ teaspoon salt
Cinnamon to taste

Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.

Enjoy! :)

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:28pm

Recipes made during the Depression!

MEATS

Boiled Finnan Haddie

2 pounds finnan haddie
butter
parsley
lemon juice

Free fish from bones if necessary. Soak in tepid water one hour, to freshen. Drain. Add fresh water, put on fire and bring to boil. Drain. Place in broiler on a well greased rack. Have broiler hot, then reduce the heat. Baste frequently. with melted butter. Cook about 30 minutes, depending upon the thickness of haddie. Turn during cooking. Serve on a hot platter with butter in which was used in basting. Add more if necessary. Sprinkle with finely chopped parsley. Pass lemon juice.

Meatless Loaf

1 cup rice
1 cup peanuts crushed
1 cup cottage cheese
1 egg
1 tablespoon oil
1 teaspoon salt

Combine all the ingredients together. bake in a loaf pan for 30 minutes or until loaf is good and set.

Stuffed Turbans of Fish

6 long fish fillets
2 slices bacon
1/8 teaspoon pepper
1 teaspoon salt
2/3 cup white bread crumbs
2/3 cup corn meal crumbs
1/3 cup hot milk

Minced bacon and fry until delicate brown. Add salt, pepper, crumbs, milk, and stir until well mixed. Fit fillets into greased muffin rings and arrange in a greased pan. Sprinkle with salt. Fill centers with stuffing, cover with greased paper and bake in moderate oven, 350/o for 20 minutes. Dot with bits of butter and continue baking until delicately browned. This recipe was intended to be used for the inexpensive frozen fish fillets that are frequently offered for sale.

Swiss Loaf

2 lbs. round steak, ground
1 cup bread crumbs, moisten with milk
2 eggs
1 onion
1 mango, chopped fine
1 quart tomatoes

Mix all ingredients together. Shape into a loaf. Bake slowly in Medium hot oven for 2 hours

Baby Porcupines

1 pound ground round steak
1 cup bread crumbs
1 egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water

Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked rice, Heat tomato soup and water in heavy pan with a tight fitting cover. {Dutch oven is the best} for this. Place balls in the tomato mixture cover and cook slowly 45 minutes or until meat is tender and the rice is done.

Flapper Jacks with Meat filling

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups milk
1 egg beaten
2 Tablespoons melted butter
1/2cup grated cheese
shortening

Mix, sift dry ingredients. Add milk, egg, butter. Mix well. Melt enough shortening in skillet to cover the bottom Make 6 thin pancakes about 5 inches across. brown on both sides. Put meat filling in the center of each, and wrap into rolls. Sprinkle with cheese, put in hot oven 400 degrees F; just until cheese melts

Meat filling

3 tablespoons shortening
1 tablespoon flour
1 cup milk or stock
1 1/2 cups chopped veal or chicken
1/2 cup diced celery
1/2 teaspoon salt, .
1/4 teaspoon paprika

Blend shortening with flour and add milk. Stir to keep smooth. Add meat, and celery and cook slowly until celery is tender.Add salt and paprika.

Veal Balls with Lemon Gravy

1 pound of ground veal
2 slices bread, moistened with milk
2 eggs
some salt and pepper
small soup bone
2 bay leaves
1 small onion
1/2 lemon sliced

Cover soup bone with plenty water, add bay leaves,onion, and boil for 2 hours. Prepare veal, moistened bread, eggs,salt and pepper. Make into balls. Add these to soup and cook for 1 hour. Thicken the gravy with flour and add slices of lemon. Serve the balls covered with gravy and garnish with parsley.

Braised Tongue This one sounds a little grose... :P I’m sure they enjoyed it though... :)

1 fresh beef tongue
1 carrot
1 onion
1 potato
1 turnip
2 tablespoons flour
Sprig of parsley
2 bay leaves
1 tablespoon worchestershire sauce
2 tablespoons butter
Stalk of celery
1 quart of stock or water in which tongue was boiled
salt and pepper

Boil tongue 2 hours, Then take out and skin the tongue Place butter in baking pan, brown, add flour, mix well, add stock then add the vegetables, which should be chopped rather fine, Then all other ingredients. Stir until it boils, Then place tongue in the pan, cover and bake 2 hours basting often. If necessary add more water. When done pour gravy around the tongue and serve.

Enjoy! :)

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:42pm

Recipes handed down, made during the Depression.

BREADS

Mother always made delicious home made noodles and dumplings.

Mother’s Dumpling Recipe

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 to 1 cup milk
2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking.

Mother’s Home Made Noodles

1 cup, plus 1 rounded tablespoon flour
2 tablespoons milk
1 egg, plus 1 yoke
1/2 teaspoon salt
Broth from, chicken or other

On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.

Poor Man’s Bread

1 cup flour
1 teaspoon baking powder
Water

Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.

Hominy Corn Bread

1 cup hominy
1 tablespoon shortening, melted
2 eggs, beaten
1 cup milk
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking powder

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown.

Quick, Muffins

1/2 cups of flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min.

Home Made Rolls

3 cups scalded milk
4 tablespoons butter
3 tablespoons sugar
1 teaspoons salt
8 cups sifted flour
1 cake yeast foam dissolved in
1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. }

Sweet milk Doughnuts

2 tablespoons fat
1 cup sugar
1 egg
1 cup sweet milk
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
3 to 4 cups of flour { just enough to make a soft dough }

Cream fat,add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about1/3 of dough onto a floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use flour spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other side. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powder sugar, or frost with favorite frosting.

Dried Fruit and Soda Bread

3 cups all-purpose flour
6 ounces or 1 1/3 cups dried mixed fruit bits chopped
1 cup quick-cooking oats
1/3cup sugar
2 teaspoons baking soda
1 teaspoon salt
1 egg beaten
1/4 cup unsalted butter or margarine, melted
1 1/3 cups buttermilk

Combine flour, fruit, oats, sugar, baking soda and salt in a large bowl. Make well in the center, in a small bowl, beat together egg, butter, and buttermilk. Add to well and stir just until dry ingredients are moistened. Do not over stir. Mixture should be lumpy. Turn dough into greased 2-quart oval baking dish. Bake 400/o in oven for 30 minutes or until golden brown and the loaf sounds hollow when tapped with finger. Serve immediately or cool completely. Store at room temperature in a tightly sealed container until ready to serve. Can be stored up to 1 week.

Enjoy! :)

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:52pm

COOKIES

Hermits

2 cups sugar
2 eggs, unbeaten
2 teaspoons baking powder
1 cup sweet milk
flour to thicken sufficiently to drop from spoon
1 cup raisins
1 cup pecans
1 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg

Mix the sugar, butter,eggs together. add the spices, cinnamon, nutmeg. Then add the baking powder, raisins and the milk. Mix just enough flour so that the dough will drop off the end of spoon. Add the nuts last. Drop dough off the end of spoon onto a greased cookie sheet, bake in a moderate oven at 350/o until cookies are golden brown. 8 to 10 minutes.

Rocks

1 cup butter
1 1/2 cup sugar
3 eggs
1 teaspoon soda, dissolved in 3 tablespoons water
3 cups flour
1 teaspoon cinnamon
3/4 pound dates, stoned and cut in 3 pieces each
1 1/2 pounds english walnuts, cut into 4 pieces each

Mix, then drop by spoon and bake, make small rocks by dropping just a small amount of dough from the tip of the spoon. Bake in hot oven, until done.

Ginger Ice Box Cookies

1 cup brown sugar 1/2 cup shortening
3 eggs, beat well
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 teaspoons ginger
1 teaspoon soda
1/2 cup molasses
4 1/2 cup flour
1 cup nut meats

Cream sugar and shortening. Add well beaten eggs, then the molasses. Sift all dry ingredients and add to the first mixture. Add nut meats. Form into rolls and place in refrigerator to chill. {over night is best Cut into thin slices with sharp knife and bake in a moderate oven, 375/o for 12 to 15 minutes.

Fruit Cookies

3 eggs
3 tablespoons cold water
2 cups sugar
1 teaspoon soda
3 cups butter
1 cup raisins

Add to this recipe figs, nutmeg, allspice, and cinnamon to your taste. Add enough flour to make a stiff dough. Bake in moderate oven until done.

Scottish Francies

1 egg
1/2 cup sugar
1/2 tablespoon melted butter
1/3 teaspoon salt
1/4 teaspoon vanilla
1 cup rolled oats

Beat egg until light; add gradually sugar. Then add remaining ingredients. Drop from tip of spoon on to a thoroughly buttered inverted pan. Spread with knife dipped in cold water, into circular shapes. Bake in slow oven 12 minutes.

Molasses Cookies

2 cups rolled oats ground fine
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/2tablespoons melted shortening
1/4 cup molasses
1/4 cup milk

Mix the dry ingredients, add shortening, molasses and milk. Mix thoroughly. Flour a board with a little of the ground rolled oats. Roll out in a thin sheet and cut with a cookie cutter. Bake in a moderate oven, 350/o, for about 12 minutes.

Oatmeal Rocks

1 cup butter or fat
1 cup sugar
2 beaten eggs
2 cups flour
2 cups oatmeal
1/4 cup sweet milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup chopped raisins or dates
1 cup chopped hickory nuts or walnuts

Cream butter and sugar and add eggs. Mix the rest of the dry ingredients, and sprinkle over the raisins and nuts meats. Combine the mixtures, adding only enough milk to make a stiff dough. Drop on a buttered tin an inch apart. Bake in a moderately hot oven 350/o.

Chocolate Crullers

1 cup sugar
1 tablespoon of melted butter
1 level teaspoon of salt
1 level teaspoon of cinnamon
2 tablespoons melted chocolate
2 eggs, well beaten
Then add
1 cup of sweet milk
2 teaspoons of baking powder
3 cups flour, and more flour to roll soft. fry in hot lard

Fruit Loaf Candy

1 pound light brown sugar
1 pound pulverized sugar
1 pint sweet cream
1 teaspoon cream of tartar, dissolved in little warm water
1/4 pound candied cherries, cut into small pieces
1/4 pound candied pineapple, cut into small pieces

Mix very thoroughly, then boil until a firm, soft ball will form in water. Let stand a few minutes, then stir with a spoon, then knead on a board until creamy. Just before done add the candied cherries and pineapple. Mound mixture into three loaves.

Cleveland’ Choice Candy

4 cups brown sugar
1 cake chocolate
1 cup cream

Boil cream and sugar until it will form a soft ball when dropped in cold water. Remove from fire and beat until stiff enough to shape. Form into small balls or oblong pieces, and set aside to harden. Melt 1 cake of “dot” chocolate, or unsweetened chocolate if preferred, over hot water in double boiler. When cool enough about 80/o, dip one piece at a time and place on waxed paper. If chocolate is to hot the candies will have a spreading base.

Divinity Fudge

2 2/3 cups sugar
2/3 cup white corn syrup
2/3 cup cold water
2 egg whites
1 teaspoon vanilla
1 cup nuts
1 teaspoon rumford baking powder

Stir well together the sugar, corn syrup and water; allow to boil without stirring until it forms a hard ball in cold water, pour this over the stiffly-beaten egg whites, beating constantly. Cool, add vanilla, nuts and baking powder.Beat until cool and thick enough to set. Pour onto a buttered platter and cut when cool.

Candied Orange Peel

4 oranges, peeled
2 cups water
2 cups sugar
8 drops oil of peppermint
1/2 cup cinnamon candies

Cut orange peel into thin strips with scissors. Put in a saucepan, cover with cold water and let come to a boil. Drain, cover again with cold water and bring to a boil again. Drain; Add sugar and water. Bring to a boil; Add cinnamon candies, continue to cook slowly until all but one tablespoon of syrup has boiled away. Dredge in sugar.

Peppermint Taffy

1 can karo syrup [white]
1 tablespoon butter
2 cups sugar

Cook until it hardens or threads; add one-half teaspoon essence of peppermint. Pull until white

English Butter Toffee

1 cup blanched almonds, chopped
1 cup butter
1 cup brown sugar, fimly packed
2 candy bars sweet chocolate [5 cent ones)

Sprinkle 1/2 cup almonds over buttered platter. Place butter in heavy skillet, add sugar, and mix thoroughly. bring to boil and continue boiling 8-10 minutes, stirring constantly. Pour over almonds in buttered platter in thin sheet. When set but still warm, arrange pieces of chocolate bars over mixture. As chocolate melts, spread over candy with spatula and sprinkle surface with remaining almonds. Cool and break into pieces.

Maple Fudge

5 cups light brown sugar
1 cup milk
1 tablespoon butter
1 pound nuts, chopped
1 tablespoon vanilla

Boil all together, stirring all the time, until you can roll out in soft balls when dropped in cold water. Before taking off the stove, add nuts and the vanilla, stir these into the mixture so that the nuts are all blended in real good. Then pour into a buttered pan as for fudge and let cool, then cut into squares.

Cream Fudge

1 cup white sugar
1 cup brown sugar
1/2 cup milk
2 tablespoons corn syrup
2 teaspoons butter
speck salt
4 drops flavoring

Cook sugar, milk, and syrup together until it will form soft ball when dropped in cold water. Remove from fire and let cool until it begins to thicken. Add flavoring. Beat until creamy. { Nuts, figs, coconut or candied cherries may be chopped and added to fudge while beating if desired.

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:04pm

CASSAROLES

Here are some of the Casserole Recipes made during the depression years.

POOR Man’s Casserole

1 small head of cabbage
2 large potatoes
1 large onion, diced
1 1/2 pounds of hamburger
1 teaspoon cumin
1/2 stick butter or margarine
1/2 teaspoon salt, more or less. depending on taste
pepper to taste
dash of paprika

Cut cabbage into cubes, salt and pepper to taste and cook until well done. Drain. Peel and quarter potatoes. Salt and cook until well done. Drain and mash potatoes with butter but make sure the mash potatoes are on the dry side. Place hamburger in large skillet, add onion and cook until well done. Drain off all the fat. Stir in the cumin. Line baking dish at least 3” inch deep with cabbage. Place meat mixture on top of cabbage. Cover the top with the mash potatoes, sprinkle with paprika. Bake for 25 minutes at 350/o. makes 4 large servings. In the casserole you had your whole meal. Meat potatoes and your vegetable.

Lima Beans en Casserole

1 1/2 cups lima beans, fresh, dried or canned,
1/4 pound bacon
1 cup milk
2 medium sized onions
salt and pepper
1/4 green pepper
flour

Cook beans until tender. Sear bacon in hot frying pan, then remove from pan and add onions and sliced green peppers. Cook these until tender. In greased casserole place layer of lima beans. Sprinkle onions and small pieces of bacon, salt and pepper to taste and a little flour over the surface of beans. Repeat until all material is used. Add milk and bake in oven, 400/o for 30 minutes. just before removing from the oven increase the heat 2minutes. Just to brown. If already brow omit this extra 2 minutes.

Beef Casserole

1 cup rice
1 quart canned tomatoes
2 teaspoons salt
1 teaspoon sugar
little pepper
1 small onion
1 pound ground beef

Wash rice thoroughly. Add tomatoes, add seasonings, half the salt and pepper and all the sugar. Let stand for about 2 hours, then add ground beef seasoned with remaining salt, pepper, and the minced onion. Mix all well. Pour into casserole, cover and bake in a moderate oven for about 1 hour, then uncover and continue to bake for 30 minutes. If tomatoes are a solid pack, it may be necessary to add just a little water to the mixture. Serves 4

Casserole of Vegetables with Ham

1 pound cabbage
2 cups carrots, cubed
2 cups turnips, diced
1 quart tomatoes
3 onions, sliced
bit of bay leaf
1 cup celery, diced or 1 teaspoon celery seed
end of ham
3/4 cup uncoated or polished rice
6 cloves
6 peppercorns

Quarter the cabbage and place in a deep casserole dish or pan. Add other vegetables alternately with the rice. Put the ham {from which the skin has been removed} in the middle, together with the spices, tied in a small piece of clean muslin cloth. Cover with boiling water and cook very gently for 3 hours in a slow oven at 275 degrees F..

Hot Dog Casserole

1 large green pepper, cut into long slivers
1 large onion, cut in half, then in long slivers
1 clove garlic, chopped
2 tablespoons bacon fat
4 medium potatoes, peeled and cut into 2” inch pieces
8 hot dogs, cut into 1/2 inch pieces
8 ounces tomato sauce
1/2 cup water
dash cinnamon
salt and pepper to taste
1/2 teaspoon brown sugar

Preheat the oven at 350/o. In a large frying pan, place green pepper, onion, and garlic in bacon drippings.Saute until slightly tender but not soft. Set the pan aside. Place potatoes in a large saucepan filled with salted water. Cook the potatoes at a slow boil for 10 minutes. Drain and set aside. To prepare sauce, put tomato sauce, water, brown sugar and cinnamon in a large bowl. Add salt and pepper to taste, mix well. Add the sauteed vegetables, potatoes and hot dogs to the sauce. Mix well. Place the mixture into a greased 2 quart casserole dish or pan. Cover the dish and bake for about 45 to 50 minutes. Allow the dish to set for a few minutes before serving.

Scalloped Corn

1 can corn
3 eggs
3 tablespoons butter
2 cups sweet milk
1/2 cup soda cracker crumbs
1 tablespoon sugar
1 teaspoon salt

Beat eggs separately, put 1 teaspoon of butter in baking dish and 2 tablespoons butter melted butter into cracker crumbs. Add yokes of eggs, milk, salt and sugar to corn, fold in whites of eggs. Bake in casserole dish for fifty minutes in moderate oven.

Stuffed Cabbage

1 medium head cabbage
2 ounces pork, chopped fine
2 ounce veal
2 tablespoons butter
2 egg yokes
1 teaspoon salt
1 teaspoon parsley
1 teaspoon onion
1 cup crumbs
1 pimento

Parboil cabbage, drain and let cool. Open leaves and scoop out center of cabbage, save the center and chopped it fine, add bread crumbs, moistened with butter, add meat, seasoning and the cabbage that has been chopped fine. Mix these all together. Stuff into the cavity of the cabbage. fold the leaves back over, and tie with a string to hold. Bake in moderate oven for about 3 hours.

Spanish Rice

6 slices chopped bacon
1/4 cup chopped onion
1/4 cup chopped green peppers
2 cans canned tomatoes
3 cups cooked rice
1 cup uncooked rice { makes about 3 cups of cooked rice }
1 teaspoon salt
1/8 teaspoon pepper

Fry bacon until crisp, remove bacon, then cook onion and green peppers until the onion turns a yellow color. Add all remaining ingredients to the bacon and onion mixture. Bake in greased casserole dish, at 350/o for 30 minutes. If desired sprinkle grated american cheese over the top before baking This recipe will serve 8.

Enjoy! :)

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=print&thread=1426

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:14pm

These are recipes fixed during the depression!

Wilted lettuce

1 large bowl of fresh clean garden picked lettuce pieces
8 slices of bacon fried and crumbled. {more if you like}
1 small onion diced small
3 tablespoons vinegar
2 tablespoons water
2 teaspoons sugar

Break lettuces into a large bowl and salt and pepper. Add remaining ingredients to bacon fat in frying pan. {use not more than 4 tablespoons of the bacon fat} Bring this to a boil stirring constantly, pour over the lettuce, toss lightly with salad fork and spoon until the lettuce is wilted.

Layer Cake Salad

Tomato Layer

2 tablespoons gelatin
3 cups tomato juice
2 teaspoons lemon juice
1 teaspoon sugar
1 teaspoon onion juice
1 teaspoon worchestershire sauce
1 teaspoon salt
few grains pepper

Cucumber Layer

1 package lemon flavored gelatin
1 teaspoon salt
1 tablespoon vinegar
3 tablespoons green peppers, chopped fine
5 tablespoons cucumbers, chopped fine

Soak plain gelatin in 1/4 cup tomato juice. Scald 3/4 cup tomato juice and add to gelatin, stir until dissolved. Add remaining tomato juice and other ingredients in the tomato LAYER group. Pour 1 1/2 cups into round or oblong loaf pan which has first been rinsed in cold water; allow to set. Prepare lemon flavored gelatin according to directions on package. Add salt and vinegar. Chill in refrigerator until mixture begins to stiffen. Add the chopped peppers and cucumbers. Pour this mixture on top of tomato gelatin in mold; allow this layer to set. When this mixture is firm enough to hold another layer, pour remaining tomato juice mixture over it. Place again in the refrigerator until very firm. When ready to serve unmold “layer Cake” on serving tray or platter, “Frost” with mayonnaise and decorate with sliced stuffed olives. Surround with chicory or other salad greens.

........................................................................................

Cottage Cheese Salad

1 package lime jello
1 3/4 cup boiling water
pinch salt
2 teaspoons vinegar
1/2 cup mayonnaise
1 cup cottage cheese
1 small onion, chopped fine

let set until beginning to gel in refrigerator. Then remove and whip the mix Add 1/2 cup mayonnaise, 1 small onion chopped fine and 1 cup cottage cheese. return to a mold and place in the refrigerator covered until firm and ready to serve.

Vegetable Aspic Salad

1 box knoz’s gelatine soaked in a little cold water
1/2 pint boiling water
1/2 pint iced water
1/2 cup sugar
1 cup vinegar
1 small can pimentos
3 green peppers
2 bunches celery, all chopped fine
2 cups cabbage, cut fine with slaw cutter

Mix all the above ingredients together, and pour into mold. Cover and place in refrigerator

Waldorf Salad

2 cups apples diced
3 tablespoons lemon juice
1 cup diced celery
1 cup diced oranges
1/4 cup sliced dates
2/3 cup chopped nuts
1/4 teaspoon salt
1/4 cup sugar
mayonnaise dressing

Marinate apples in lemon juice. Add celery, oranges, dates, nuts, salt, and sugar. moisten with mayonnaise. Mix lightly with 2 forks, serve on lettuce leaf. for individual salads, by each plate.

Depression Salad

1 can yellow hominy, drained
1 can black eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 ribs celery, diced
1/4 cup cooking oil, optional
1/4 cup vinegar
salt and pepper to taste

Mix all the above ingredients together and serve hot or cold.

Pineapple Salad

6 slices pineapple, cut in dices
3 tablespoons pimento, cut fine
2 cups marshmallows, cut in small pieces
1 cup pecans, chopped, but not to fine.
2 tablespoons sugar
1/8 teaspoon dry mustard
1/4 teaspoon salt
1 cup whipped cream
1 tablespoon lemon juice

Mix pineapple and pimentos thoroughly together and let stand several hours, then just before serving, mix nuts, marshmallows, and cream

Perfection Salad

2 tablespoons gelatin
1/2 cup cold water
1/2 cup mild vinegar
1 1/2 tablespoons lemon juice
1 teaspoon worcestershire sauce
1 cup boiling water
1 cup ginger ale
1/2 cup sugar
1 teaspoon salt
1 cup finely shredded cabbage
2 cups celery, cut in small pieces
2 pimientos or 1/4 cup red or green peppers, cut in small pieces

Soak gelatin in cold water, add boiling water, then vinegar, ginger ale, lemon juice and salt. Strain and when mixture starts to thicken, add remaining ingredients. Turn into a lightly greased mold and chill. Serve on lettuce and garnish with mayonnaise.

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:34pm

Interesting Article! :)

http://www.billingsgazette.com/index.php..../citylights.inc

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:09pm

PASTAS

Savory Spaghetti

1/2 pound spaghetti
1 can #2 size tomatoes
2 teaspoons flour
1/2 green peppers
2 onions
3 slice bacon, cubed
1/2 teaspoon rumford baking powder
4 stalks celery, diced
1/4 pound cheese

Make sauce of the juice of the tomatoes, strained and seasoned. Chop onions and cook in the fat obtained from frying the bacon. Add bacon cubes, 2 teaspoons flour and blend. Add tomato juice and baking powder. combine with green peppers, celery, and cheese. Add spaghetti, previously cooked. Combine thoroughly and cook in casserole one and half hours

Philippine Goulash

2 cans red kidney beans
1/2 pound bacon, sliced
1 quart canned tomatoes
1 teaspoon rumford baking powder
1/4 pound cheese
salt and pepper to taste

Cook the bacon crispy, then lift it from the pan. Add the kidney beans to the bacon fat. Then tomatoes to which the baking powder has been added. Stir all together. Season to taste with the salt and pepper. Place this in a dish . Cover closely, set in moderate oven and cook slowly for about 1 hour. Then remove the cover and sprinkle cheese which has been grated, arrange the bacon strips over all and cook for 10 minutes longer.

Pork and Noodles

2 cups egg noodles, uncooked
1 1/2 pounds of ground pork
2 onions, chopped
1 large can tomato soup, 16oz.
1 1/3 cups water
1/2 pound cheese
2 teaspoon salt
1/4 teaspoon pepper

Cook the noodles in boiling salted water. Drain. Rinse. Cook meat and onions together until brown and cooked well. Add the tomato soup, water, cheese which has been grated, salt and the pepper. Pour into a casserole dish in a moderately hot oven, or place in a heavy skillet and cook slow on top of stove. about 45 minutes or until ingredients have cooked together well.

Fried Macaroni and cheese

1 pound macaroni
3 to 4 cups water
1/2 teaspoon salt
1/4 pound margarine or butter
3 eggs
1 1/2 cups cheddar cheese, shredded

Cook macaroni in water and the salt until tender. Drain. In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. Beat the eggs as for scrambled, pour this over the macaroni. Fry on medium heat. Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.

Noodles Western Style

3 ounces noodles, { about 2 1/4 } cup
1/2 small green pepper
1 1/2 tablespoons bacon fat or meat drippings
1 1/2 tablespoons flour
2 cups cooked or canned tomatoes
1 tablespoon minced parsley
1 cup chipped corned beef, spiced ham, or dried beef
1/4 teaspoon salt
little pepper

Cook noodles 10 minutes in boiling salted water. Drain. Cook green peppers in fat in large frying pan until tender. Blend in flour and other ingredients. Simmer 5 minutes to thicken. { 2 1/2 cups raw tomatoes, cut in pieces, may be used instead of 2 cups of cooked ones.} Add noodles and simmer 10 to 15 minutes longer.

Macaroni Papoose

1 package macaroni { broken in 1/4-inch lengths }
1/3 cup milk
grated cheese
small amount horseradish
thin slices raw smoked ham

Cook macaroni until tender, spread slices of ham with macaroni, horseradish and cheese. Roll slices and skewer or tie together. Place in shallow baking dish with milk. Bake in moderate oven for 35 minutes. Serve hot with dish of crushed pineapple to sprinkle over each “pappose” as desired. Bake at 350/o. { If I remember right when Mother made these, she drained the water off the macaroni after cooking it, however the recipe does not say to drain.}
Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:17pm

DESERTS

Out of five hundred recipes sent to the late Queen Victoria, This one she choose and it was awarded a prize.

Plum Pudding

1 pound raisins
1 pound suet, chopped fine
1 pound stale bread crumbs
1/4 pound sugar
1 lemon, grated rind and juice
1/4 pound flour
1 pound currants, washed and dried
1/2 nutmeg, grated
5 eggs
1/2 pint milk
1/2 pound minced citron and lemon peel

Mix all the ingredients together, beat the eggs and add them to the milk, then pour them over the dry ingredients and thoroughly mix. Pack into greased pudding moulds and steam 6 hours at the time of making and steam again 2 hours when wanted to use. Serve with either brandy or nutmeg sauce. This mixture will make about 6 pounds.

Snow Ice Cream

2 eggs beaten
6 tablespoons sugar
1 1/2 cups half and half
1 1/2 teaspoons vanilla

In a large bowl, add sugar to the beaten eggs, and mix real good until all are blended well. Add half and half, and the vanilla. Cook over low heat, stirring constantly until slightly thickened. Chill. Then put on your boots grab a large roaster pan and large spoon and fill pan with clean fresh snow. As soon as you get in, start mixing the snow to the cooled mixture until it is thick, then enjoy

Mash Potato Cake

4 eggs
1 scant cup of butter
2 cups sugar
1 cup mashed potatoes
1/2 cup milk
1/2 cup cocoa
1 cup chopped nuts
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups flour

Mix together eggs, butter, sugar until creamy. Add the mashed potatoes, blend well. Sift the flour once add the baking powder sift again, then add the cocoa, cinnamon, nutmeg, cloves, to the flour, add alternately the flour mixture and milk to the first 4 ingredients. Mix well add the vanilla and the nuts stir until all are blended. Pour into either loaf or cake pans that have been greased. Bake in a moderately hot oven at 350/o for 35 to 45 minutes, or until when checked with tooth pick comes out clean, or when press with finger on top of cake and it springs back.

Berry Flamingo

1 quart fresh berries
1 cup sugar
1/2 cup minute tapioca
1/2 teaspoon salt
2/3 cup boiling water
2 cups berry juice drained from berries
1/2 cup cream, whipped

Crush berries slightly, add sugar and let stand 30 minutes. Add tapioca and salt to water. Cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Add berry juice to the tapioca mixture and chill. Pour half this mixture into parfait glasses. Chill until firm. Fold cream into remaining tapioca mixture. Chill. Just before serving, top with crushed berries. Serves 8

Fudge Chocolate Cake

1/2 cup Shorting
1 1/2cup Sugar Cream these two ingredients together.
Add 2 eggs mix well. Sift together the following ingredients
2 1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder Add to above mixture alternately with
1 cup milk
Mix 1/2 cup cocoa + 1/3 cup hot water to form a smooth paste.Mix this in the batter
and add 1 teaspoon Vanilla

Bake in 2 round layer cake pans,greased and dusted with floured place in hot oven at 350 0/ oven for 40 to 45 minutes. Remove, cool, and frost with favorite icings.

Frozen Custard

2 cups milk
4 teaspoons cornstarch {use the whites for making meringues, ect.}
4 egg yokes
2/3 cup sugar
1 cup cream
1 teaspoon vanilla

Scald milk in the upper part of a double boiler. Add cornstarch and sugar mixed, and cook for 10 minutes. Pour over the slightly beaten egg yokes. Return to double boiler and cook 5 minutes more or until custard thickens. Cool, then add vanilla and fold in cream which has been whipped until it holds it shape. freeze for 2 1/2 hours in the mechanical refrigerator, or turn into mold, cover tightly, and bury in equal parts of ice and salt. Will freeze in about 2 hours.

Rice Pudding

1 quart scalded milk
1 cup boiled rice
1/2 cup sugar
1/4 teaspoon salt
2 eggs

Rice may be cooked in either water or milk. Stir into milk, add sugar,salt and eggs yokes, slightly beaten. 1 tablespoon butter my be added. flavor as desired. Bake or steam in buttered shallow dish, till firm. yolks only may be used. Save whites make meringue if desired.

Depression Cake

1 cup raisins
2 cups cold water
1 cup sugar
2 tablespoons butter
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon baking soda

Cream butter and sugar until real smooth. Cook raisins in water until water is reduced to 1 cup. Sift all dry ingredients together. Add the dry ingredients alternately with the raisins and the liquid. Grease and flour a tube or loaf pan. Pour the cake mixture into pan and bake in a 350/o oven for 20 to 25 minutes, or until done when tested with a tooth pick in the center of the cake.

self ping

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:24pm

PASTRIES

Rumford Five Minute Pastry

2 cups flour
1/2 teaspoon salt
1 teaspoon rumford baking powder
3/4 cup shortening
1 egg yolk
ice water

Sift together the flour, salt and baking powder; then cream the shortening in a bowl as for cake, As soon as it is light and creamy, add the sifted flour, mixing it in with a knife, not touching with the hands. Beat the yolk of egg, and add a little ice water to it just enough to moisten the pastry - probably 2 tablespoons. Use no more than needed to make a firm dough. Roll at once on a floured board, Bake in hot oven 475/o about 10 to 12 minutes.

Butter Scotch Pie

1 1/2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup light brown sugar
2 eggs yolks only
1 tablespoon burnt sugar
1/2 teaspoon vanilla
pinch salt

Bake the Pastry first. Melt butter, mix with flour, add beaten egg yolks; then brown sugar and the burnt sugar, salt, vanilla, and milk. Cook to custard consistency. Put in baked crust and make a meringue with the egg whites. Put this on top of pie brown in the oven just long enough for the meringue to be golden brown.

Cream Puffs

1/2 cup butter
4 eggs
1 cup boiling water
1 cup flour

Pour butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour, all at once, and stir vigorously. Remove from the fire as soon as mixed and add unbeaten eggs, one at a time, Beating until thoroughly mixed between additions of eggs. Drop by spoonsful on aa buttered sheet, one and a half inches apart shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in center, Bake 30 minutes in a moderate oven. 400/o. With a sharp knife make a cut in each large enough to admit of filling or whipped cream, sweetened and flavor to taste.
This recipe makes 18 small puffs. If cream puffs are removed from oven before they are thoroughly done they will fall. If in doubt, take one from oven and if it does’t fall this is sufficient proof that the others are done.

Cherry Glaze Pie

2 1/2 cups drained and pitted cooked cherries
1/2 cup sugar
1 package cherry flavored gelatin
Cherry juice and water to make 2 1/4 cups
1/4 teaspoon salt
1 9-inch baked pie shell

Combine cherries and sugar. If sweetened, cooked cherries are used additional sugar may not be needed. Dissolved gelatin in boiling cherry juice and water. Add salt. Pour over cherries, stirring occasionally as mixture cools. Chill. When slightly thickened, turn into cold pie shell. Chill until firm and cover with a 3 minute meringue.

Three Minute Meringue

2 unbeaten egg whites
1/2 cup sugar
dash salt
2 tablespoons water
few drops vanilla
Put egg whites, sugar, salt, and water in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water and beat for 1 minute. Remove from fire and continue beating 2 minutes longer. Add flavoring. Beat well. Allow to cool thoroughly before putting on the pie.

Cherry Tarts

1 1/2 cups flour
1/2 teaspoon salt
3 teaspoon baking powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with finger tips. Add water slowly, just enough to make a stiff dough; roll out very thin on a floured board and line patty pans, being very careful to have pastry come well over the edges of the pans Bake in oven at 400/o, about 12 to 15 minutes. Fill with cherries. Cover with hot syrup made as follows.
Add 1/2 cup sugar and 1 cup of cherries to 1 cup boiling water; bring to a boil and strain. Add 1 tablespoon cornstarch which has been mixed with a little cold water. Cook over hot fire for 1 minute or two, stirring constantly; then cook very gently until thick. Pour immediately over cherries. Serve tarts either hot or cold. Other fruits can be used in place of the cherries.

Apple Dumplings

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoon butter
1 teaspoon cinnamon

Sift together flour, baking powder and salt; rub shortening in lightly with finger tips. add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, parred, cored and sliced; put one teaspoon sugar with 1/4 of butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven 350/o.

Lemon Meringue Pie Sister Darlene’s favorite! hint hint..

1 1/2 tablespoons butter
8 tablespoons flour
1 cup sugar
1/4 teaspoon salt
2 cups water
2 egg yokes
1 lemon grated rind of 1/2 the lemon, but the juice of the whole lemon
2 tablespoons confectioner’s sugar
2 egg whites
1 pie shell baked

Melt butter, add flour, sugar, salt, water, and beaten egg yokes. Mix well. Cook over hot water in double boiler until thick, stirring constantly. Remove from fire, add lemon juice and rind and mix well. Pour into a baked pie shell. Cover with meringue made by beating the confectioner’s sugar into the stiffly beaten egg whites. Bake in moderate oven , 300/o until the meringue is done. About 25 to 35 minutes, and sometimes even longer.

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:34pm

JAMS AND JELLIES

Gooseberry Jam

5 pounds gooseberries
4 pounds sugar
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 tablespoon allspice {each of these spices are to be ground}
1 pint vinegar

Put vinegar, spices {in a sack}, and sugar on to cook; as soon as the syrup begins to boil, add fruit. Cook 3 hours slowly.
Watermelon Preservers

Pare and cut in stripes the rind of ripe watermelon. Soak in salt water over night. Cook in fresh water the next morning until tender. Drain. Add equal weight of sugar and let stand again over night. Add one-half as much of water as sugar and cook until clear. For flavoring, add while cooking one sliced lemon and a few pieces of ginger root, or a stick cinnamon and white cloves. If a sweet pickle is desired, add one cup vinegar to a melon.
Yellow Tomato Preserves

1 pound of yellow ripe tomatoes
1 pound sugar
2 ounces preserved canton ginger
2 lemons

Cover tomatoes with boiling water and skins can easily be removed. Add sugar and let set over night. In the morning pour off the syrup and boil until quite thick. Skim off the foam, then add the tomatoes, ginger, and lemons, which have been sliced and bar boiled. Cook until tomatoes have clarified appearance.

Rhubarb Jam

7 cups rhubarb {cut in 1/2-inch pieces}
4 cups sugar
1/2 pound of candy orange slices, {cut in large pieces}

Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars and cover with melted paraffin.

Beet Jelly

12 - 13 medium beets [peel and cut into small pieces]
1/2 cup lemon juice
1 pkg sure jell
6 cups sugar
Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. add lemon juice, sure jell, stir until dessolved. Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon. Remove from heat skim off foam and pour into glasses cover with paraffin.

Spiced Grapes

7 pounds grapes
5 pounds sugar
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons allspice
1 teaspoon nutmeg
1 lemon, sliced thin
3 oranges, sliced thin
1/2 pint good vinegar

Use pulp only at this point, cook,Then put through grinder to remove the seeds. Now add the skins, sugar spices, fruits and vinegar and cook to the consistency of marmalade.

Elderberry Jelly

5 quarts elderberries
2 lemons {Juice only}
5 pounds sugar

Place berries in a saucepan and crush. Heat gently and simmer for 15 minutes. Squeeze out the juice in a jelly bag. Put the juice {about 3 cups}in a pan with the lemon juice. Add sugar and mix well. Bring to a boil and boil gently for 20 minutes. Test on a plate. If spoonful does not thicken in a few seconds, boil another 5 minutes. Pour into jelly glasses. use canning guide for processing

December Jam

3 pounds prunes
3 pounds raisins
3 oranges
3 pounds sugar
3/4 pounds nut meats if desired

Cook prunes and remove the seeds. Pour 2 cups of water over the seeds and let stand 1 hour.Strain. Combine this liquid with that in which prunes were cooked. Add prunes,seeded raisins, sugar and oranges which have been cut in thin slices. Cook 25 minutes. Add nut meats and cook 10 longer. This quantity makes 16 glasses, and provides an excellent filling for a cake, or sauce over ice cream.

Garfield Jam

4 pounds seeded plums
4 pounds seeded peaches,peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves

Boil plums, peaches until tender very slow. Add brown sugar,vinegar,cinnamon, and cloves. Boil until thick, can and seal. This quantity makes about 5 pints.

Sunshine Strawberries and Cherry preserves

Use equal weight of sugar and fruit. Put fruit in the preserving kettle in layers, sprinkling sugar over layers. The fruit and the sugar should no be more than 4 inches deep. Place the kettle on the stove and heat slowly to the boiling point. When it begins to boil, skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window in an unused room for 3 to 4 days. or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. The fruit will grow plump and the syrup will thicken almost to a jelly. Put the preserves, cold,into jars or glasses. Note!! if cherries are used, and not seeded, add 1 or 2 tablespoons water to each layer of sugar.

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Yesterday morning I made up this new recipe for Breakfast! The children absolutely loved it! My older daughter wrote it down in her recipe file. :)

I think this would make a good desert or side dish for a main meal. For a main meal I would make sweet and sour chicken or a spicy type chicken would do well too.

Hawaiian Sticky Rice

8 cups hot cooked rice

add 1/2 stick butter, 1/2 cup raw sugar, or to taste! ;) (regular would be fine too), 1 cup coconut, 1 (12 oz) can evaporated milk, 1 (20 oz ) can crushed pineapple.

Mix well! This stuff is so good. :)

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Mother’s Dumpling Recipe

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 to 1 cup milk
2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking.

Mother’s Home Made Noodles

1 cup, plus 1 rounded tablespoon flour
2 tablespoons milk
1 egg, plus 1 yoke
1/2 teaspoon salt
Broth from, chicken or other

On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.

Poor Man’s Bread

1 cup flour
1 teaspoon baking powder
Water

Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.

Hominy Corn Bread

1 cup hominy
1 tablespoon shortening, melted
2 eggs, beaten
1 cup milk
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking powder

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown.

Quick, Muffins

1/2 cups of flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min.

Home Made Rolls

3 cups scalded milk
4 tablespoons butter
3 tablespoons sugar
1 teaspoons salt
8 cups sifted flour
1 cake yeast foam dissolved in
1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. }

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Dear Sisters,
Here are some very good recipes from the Amish/Mennonite Newspaper called “The Budget”, my hubby made me the “inside out stuffed peppers” the other night...they would be perfect for a nice cold fall or winter day..I don’t recommend them for 95 plus temperatures...he made ours in the crockpot.

Inside Out Stuffed Peppers
1 lb ground beef
chopped onion
1 big tomato
1 large green pepper, diced
1/2 c. uncooked rice
1 c. water
1 c. pizza sauce (we used tomato sauce)
2 Tb worchestershire sauce (he used soy)
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar

Brown burger with onion, Add rest of ingredients, except cheese, bake at 350 degrees F, for 1-1/2 hrs. Uncover, sprinkle on cheese. Bake an additional 5 minutes. (He improvised and didn’t use the pizza or worchestshire sauce, I think this would be just as good if you made it just like your regular stuffed green pepper recipe and just diced up the pepper... it was delicious, in any event. I do not use cheese in our green peppers but this sure was a nice change he added it.

Marshmallow Creme
2 c sugar
1 c water
2 1/2 cups corn syrup
cook to 242 degrees F, (medium hard ball) while this is cooking, place the following in a mixing bowl, 1/2 c warm Karo, 3-4 egg whites, beat slowly until mixed. Then beat hard until it is light and fluffy. Pour the first mixture into this in a fine stream, when all is mixed, beat hard for 3 minutes add 1 tsp vanilla store in cans or jars, don’t cover until cold.

Karo Syrup
5 lbs sugar
1 2/3 pint water
Cook until clear, add 1/2 tsp powdered alum. Cook 2 minutes with lid on, leave lid on until cold. Makes 1/2 gallon or more.

I hope some of these are of interest...

God bless and Happy Cooking!
Sister Penny

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Pork with Apple Juice Gravy
« Thread Started on Apr 4, 2008, 8:48pm »
This is something my kids and hubby love. I use to just do it in a pan on stove but now I do it in crock pot.

4- 8 thick cut boneless pork chops
Sliced onions
Garlic
Apple Juice
Salt and pepper
Onion and Garlic powder

Brown chops with salt and pepper. Place in single layer in crock pot. Spread sliced onions and garlic on top. Then add another layer of meat onions and garlic. Pour as many cups of Apple jucie that that you think you’ll use for gravy. Set crock pot on low and cook for 6-8 hours. Pour juice from crock pot into pan. Make a thickening for gravy with a little cold water and flour shook in a tightly covered jar. A rule of thumb is about 1 tablespoon of flour for each cup of liquid. Bring juice in pan to a boil, slowly add thickening. Season with salt, pepper, onion powder, and garlic powder.

Funny when I make this I can never make enough mashed potatoes. It’s that good.

Till Jesus Comes,

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Cassaroles and Side Dishes
« Thread Started on Sept 12, 2006, 7:04pm »
Aunt Katie’s Casserole

2 cups cooked rice
3 cups cooked meat, (turkey or chicken is best)
2 cans Cream of Celery Soup
1/2 cup chopped Green Onions
1/4 cup finely chopped Celery
2 hard boiled eggs, chopped
1/2 cup mayonnaise
1/3 cup lemon juice
1 large package of frozen veggies
Salt and Pepper to taste
Buttered bread crumbs.
Mix all ingredients together, top with the bread crumbs, bake 45 minutes at 300 degrees.

Cheesy Potatoes

1 pound container sour cream
1 can cream of onion soup
1 stick melted butter
2 cups shredded cheddar cheese
2 lbs frozen hash browns (the shredded type)
Potato chips or french fried onions

Grandma’s Summer Supper

Slice the following vegetables and layer

Yellow Squash
Zucchini
Onion
Tomato

Top with garlic salt, Italian seasoning, shredded italian cheese and bacon bits.

I’m not sure on over temp or bake time, so I’m just guessing here.

350 degrees for 20 - 30 minutes.

I’ll try to get an exact recipe

My other summer recipe is a way I use up a lot of extra goat milk.

Peel and slice potatoes. Place in a cake pan. Sprinkle with salt and pepper. Dot with butter. Use enough milk to cover potatoes. Cover tightly with foil and bake at 350 for 45 minutes to 1 hour. You may want to uncover the last 10 to 15 minutes and let the top brown.

My boss (Bob) makes this every year when the garden comes in. I brought a peice home to Darlene and she loved it. She asked me to get the recipe. So I thought I’d be Chef Ben and share it with ya’ll sisters. (Here is your recipe my sweet Darlene! )

Bob’s Zucchini Pie

Take:
4-5 cups sliced zucchini with skin
1 onion diced
Garlic (as much as you like.)
(This is what he said) add some:
parsley, basil, and oregano
1 tsp. salt
1 tsp. pepper

Saute till tender

In bowl, blend:
2 eggs
1 lb. shredded mozzerela (sp?)
1 Tbs. dijon mustard

Mix in sauted stuff.

Make crust in bottom of 9x13 out of crescent rolls (the wop buscuit kind.)

Pour in mixture

Bake 20 min. at 350 degrees, till golden brown.

Voila!

GARLIC GRITS CASSEROLE

1 cups grits
4 cups water
2 tsp salt
1 stick butter
1 6oz cheese
2 eggs
Cook grits in water according to package. when done add remaining ingredents and pour into a buttered dish bake at 350 for 1 hour

Mashed Potato Cassarole

Cooking Instructions:

Peel 8 large potatoes, cook until tender; mash. Beat together 8-oz. pkg. cream cheese and 1 c. sour cream; gradually beat into potatoes until smooth. Beat in 2 tsp. garlic salt 1/2 tsp. pepper. Turn into buttered shallow 3 or 4 quart casserole. Dot with 4 tbsp. butter or margarine. Sprinkle lightly with paprika, cover and chill up to 3 days. To reheat, bring to room temperature; cover and bake in 400 degree oven for 50-60 minutes or until hot through.

Sue’s Easy Macaroni Recipe

4 cups dry mac boiled, drained

3 slices of Borden slice cheese

1 reg can diced tomatoes juice and all

When mac is done, drain then add slices of cheese mix well until melted add can of tomatoes, juice and all. Mix well add pepper to taste.

Denise’s Interesting Potato Salad

Boil potatoes like you are making potato salad, boil some golden raisins until tender with some whole kernel corn.

Mix all together, let cool, and add mayo just like for regular potato salad

My grand ma Betty’s Zucchini cassarole

Zucchini sliced not too thin

Onion sliced

Bell pepper sliced (opt)

Tomato sliced ( discard extra juice) You can even use canned tomatoes, even diced drain well

Grated mild cheddar cheese

Cracker crumbs (saltine)

Melted butter

In a 9 x 13 layer vegis ending with tomato , salt and pepper the tomato layers, then sprinkle cheese then cover with cracker crumbs and drizzle butter over top. Bake at 350 for aprox 45 min. This is soooooo good!

Yellow squash and chicken cassarole

sliced yellow squash

‘’ ‘’ onion

diced chicken

cream of chicken soup diluted with sourcream

grated mild cheddar cheese

cracker crumbs

melted butter

In a 9 x 13 cassarole dish layer vegis then put on chicken pieces, cover chicken with diluted soup,sprinkle on cheese, then cracker crmbs then butter. Bake at 350 for aprox. 45 min.

Enjoy!

A variation

Yellow squash and beef cassarole

sliced yellow squash

‘’ ‘’ onion

browned ground beef

cream of mushroom soup diluted with sourcream

grated mild cheddar cheese

cracker crumbs

melted butter

In a 9 x 13 cassarole dish layer vegis then put on ground beef, cover beef with diluted soup, sprinkle on cheese, then cracker crmbs then butter. Bake at 350 for aprox. 45 min.

Enjoy!

..........................................................................................

Fried yellow squash patties

yellow squash

onion

flour

salt and pepper to taste

Simmer squqsh and onions, salt and pepper to taste, then add flour, make into patties then fry in oil.

Note: when cooking squash and onions do not add water just put in a pot with a lid and a pat of butter(not much 1 pat will do) Simmer until done. Don’t forget to add salt and pepper while cooking.

CORN CASSEROLE

2 c. CREAM CORN
1/2 STICK BUTTER
3 TBSP. FLOUR
2 EGGS
2 TSP. SUGAR

MELT BUTTER. MIX ALL INGREDIENTS AND POUR IN BAKING DISH. BAKE AT 350 DEGREES UNTIL BUBBLY 45 MINUTES TO 1 HOURS.

(THIS IS FOR ONE RECIPE)
( FOR THE SIZE PAN THAT I MADE - I USED THIS RECIPE - TIMES 4)

Benjamin’s Macaroni Recipes!...That’s my boy! ;) :-*

Home made Macaroni and Cheese

6 cups Macaroni noodles boiled and drained[make sure to salt the water good.
1 stick butter
2 cups Grated cheese [we like mild cheddar, use what you enjoy]
Milk or buttermilk [just enough to make creamy]

As soon as you drain the noodles add butter, then mix in grated cheese. Mix well. Add milk [we like buttermilk] add enough to make creamy. salt and pepper to taste.

Warm Macaroni Salad

Warm Macaroni [start up with 6 cups dry measure]
5 celery stalks chopped celery
1 med diced onion
1 cup grated cheese
1 lb boiled chopped beef hotdogs, [or other meat like cooked chicken]
seasoning..Garlic seasonall [You can add some spices together like garlic salt ,parsley,onoin powder.]
Mayonase enough to make creamy.

Southwestern Ranch Macaroni

Warm Macaroni [start with 6 cups dry measure]
2 or 3 cups Salsa [I use 3]
1 medium onion diced
2 cups Ranch Dressing
1/2 Dill pickle rellish
4 Boiled eggs [diced]

Creamy Tuna Mac

Warm Macaroni [start with 6 cups dry measure]
2 cans Tuna[juice and all]
4 stalks Celery diced
1 medium onion diced
1 1/2 cup Mayonaise
Lemon juice [just a small amount]
McCormac seasonall [to taste]

Old Bay Tuna Delight

Warm Macaroni [start with 6 cups dry measure]
3 cansTuna juice and all
1 1/2 cups Mayonase
1 medium onion diced
1 reg. can Cream of celery
Old bay seasoning[to taste, we use a good amount][Old Bay is a must, we get ours at Wal Mart]

This is Mamas favorite!

Chili Mac

Warm Macaroni [start with 6 cups dry measure]
1 lb Ground beef [brown with one Lg diced onion]
2 cans Tomato sauce
1 qt Diced tomatoes [juice and all]
2 Tb Chili powder
a dash of Garlic powder
1 can [optional ] [you can add cooked drained beans like pintos, kidneys,black beans etc.]

Brown beef and onion add the rest of the ingredients simmer a few min then add to warm macaroni noodles.

Davidoff Noodles

Cold macaroni Noodles [start with 6 cups dry measure]
1 medium onion diced
6 stalks celery diced
1 1/2 bottles Ceasar dressing [I buy Wal Mart brand
salt and peper to taste
Celery salt [to taste]
Garlic Powder [small amount]

Pizza Roni

Macaroni and Cheese [start with 6 cups dry measure]
1 lb Ground beef [brown with a diced onion]
1 can 15 oz. Tomato sauce
1 qt. Diced tomatoes [juice and all]
1 can [reg.size] Black olives sliced
3 Tb. Spaghetti seasoning
a dash of Garlic powder

Brown beef and onion together drainadd the rest of the ingredients.Simmer then add to Mac and Cheese.

Creamy Corney Mac

Warm Macaroni [start with 6 cups dry measure]
1 lb Ground beef browned with one onion diced up
1 can Cream of Mushroom soup [ Family size]
1 bag 16 oz Frozen Corn
2 cup Sour cream

Brown beef and saute onion season to taste drain add, cream of mushroom, Frozen corn ,and sour cream ,Warm add to Macacaroni

Feasta Field snap Mac

Warm Macaroni [start with 6 cups dry measure]
1 can Feild peas with snaps [drained]
2 cups Salsa
Tabasco season all salt [to taste]
1 1/2 cups cheese grated medium cheddar

Boil macaroni drain, mix all ingredients together.

Benjamin’s Macaroni Recipes!...That’s my boy! ;) :-*

Home made Macaroni and Cheese

6 cups Macaroni noodles boiled and drained[make sure to salt the water good.
1 stick butter
2 cups Grated cheese [we like mild cheddar, use what you enjoy]
Milk or buttermilk [just enough to make creamy]

As soon as you drain the noodles add butter, then mix in grated cheese. Mix well. Add milk [we like buttermilk] add enough to make creamy. salt and pepper to taste.

I just wanted to comment that I made this yesterday for a cookout at my sister’s house. It was a huge hit!!!!! I’m really the only one in the family that cooks from scratch (or at least attempts it. :D). My sister says her kids won’t eat anything different from what she fixes but they sure ate that macaroni and they want my sister to start making their macaroni like this recipe!! :D

Here’s what I have done so far - suggestions, additions, corrections, anything constructive appreciated!

Particularly links...

http://www.pixiesites.com/granny.html

>>>do you want them posted in the thread or frmailed to you so you can include there..?<<<

I’ll take them anyway at all... LOL

All of a sudden we are down to 225 posts left till 20,000, so figured I better get this thing together...

any suggestions on removing some of the articles, adding others is greatly appreciated. Nothing is chiseled in stone.

I am NOT really good with the HTML, but like most things, I just sort of muddle through.

TAC, you could probably polish it up quite a bit...

http://www.newswithviews.com/baldwin/baldwin522.htm

THE BILLINGS MURDERS

By Chuck Baldwin
July 17, 2009
NewsWithViews.com

By now, most Americans are familiar with the horrific murder of a Pensacola,
Florida, couple by the name of Byrd and Melanie Billings. They were the
parents of 17 children, 13 of whom were adopted—most of whom had
disabilities. This case hits home with me, because they lived in my hometown
of Pensacola. I did not know them personally, but they were fairly well
known around town. Byrd was a well-to-do businessman who owned a used car
business and financial loan service.

Byrd and Melanie were shot to death in their own home a week ago Thursday.
So far, eight people have been arrested in the case: seven men and one
woman. The seven men are each charged with two open counts of murder, and
the woman is charged with accessory to murder after the fact. Law
enforcement officials said yesterday that at least one more “person of
interest” is being sought.

The Billings murder case was broken open by the fact that their home was
equipped with a surveillance system, which recorded the vehicle used to
transport the murderers to the home and probably much of the criminal
activity inside the house, although the sheriff’s office has not released
the video of what was recorded inside the house. The video of the van led
police to the suspects. Our State Attorney, Bill Eddins, says that all of
the perpetrators who actively took part in the shootings are in custody. At
least five of the men were inside the house when the murders took place; and
police said the killers were in and out of the house in four minutes.

In a news conference yesterday, Escambia County Sheriff David Morgan and
State Attorney Bill Eddins said they have the murder “weapon or weapons.”
They also said that the remaining “person of interest” was supposed to
disable the surveillance system but did not do so, which is why the system
was still operational when the crimes occurred. In addition, Morgan and
Eddins said the motive was robbery, because a small safe was taken from the
house, but that other motives could also apply to the killings. Federal
agencies are also assisting with the Billings murders, including the FBI,
BATFE, and DEA.

To my way of thinking, this case smacks of much more than a robbery gone
badly. There were at least eight, and maybe nine, people involved. Maybe
more. The invasion and killings were perpetrated in less than four minutes,
by multiple assailants, and with “military precision.” The home invasion
took place at approximately 7:30 p.m. local time. And at the time of the
shooting, nine of the Billings children were in the home.

I believe murder, not robbery, was the motive. Extraordinary planning and
the number of personnel involved indicate to me that the Billings were
executed, and that robbery was an afterthought—or was even intended to be a
ruse to mislead law enforcement. The real reason behind the killings may
never be known, of course.

Regardless of the “why” and “how” of the killings, one thing is painfully
obvious: a violent attack took place against a man and his wife inside their
own home. And while the circumstances of the Billings case may be
sensational, the simple fact that a couple was murdered inside their own
home has become rather commonplace throughout the United States. Nationwide,
home invasions are skyrocketing.

Home is the one place where most of us feel safe and protected. Even those
who have a keen sense of self-defense feel free to let their guard down at
home. And, sadly, most people do not possess a keen sense of self-defense.
Most people have the deluded opinion that law enforcement will protect them.
But even law enforcement professionals will tell you it is not their job to
protect citizens; it is their job to apprehend and bring those who have
committed crimes to justice. In other words, after you are dead, the cops
will try to catch the guys who killed you.

It is time that people wake up to the fact that the responsibility of
self-defense rests with each individual citizen. We are all vulnerable to
attack—even in our homes! For this reason, our federal Constitution and
most (if not all) State constitutions recognize the Natural Law right of
people to keep and bear arms.

Over the past 40-plus years, however, miscreants in Washington, D.C., and in
our State capitols have been whittling away at the right of the people to
keep and bear arms. Lawful gun dealers are being harangued and harassed out
of existence by the BATFE. Law enforcement agencies and State prosecutors
often side with criminals when they are shot in self-defense by intended
victims (especially in the Northeast). The media often characterizes lawful
gun owners as “gun nuts” or “militia members” to try to create the
impression that they are “dangerous” or “extremist.” Public
education—especially higher education—is often a willing participant in
helping to demonize gun owners. Even Hollywood often uses its influence to
sway public opinion against gun owners. All this, coupled with a natural
lazy tendency of urban living, equates to a careless and defenseless
society: something both would-be tyrants in government and street criminals
love.

Fortunately, America’s founders were wiser than most of today’s generation.
They understood the relationship between the citizen’s right (and
determination) to keep and bear arms and his or her safety and security.

For example, Thomas Jefferson said, “No free man shall ever be debarred the
use of arms.” He also said, “Laws that forbid the carrying of arms . . .
disarm only those who are neither inclined nor determined to commit crimes .
. . Such laws make things worse for the assaulted and better for the
assailants; they serve rather to encourage than to prevent homicides, for an
unarmed man may be attacked with greater confidence than an armed man.”

Likewise, Thomas Paine said, “[A]rms, like laws, discourage and keep the
invader and plunderer in awe, and preserve order in the world as well as
property . . . Horrid mischief would ensue were one-half the world deprived
of the use of them; for while avarice and ambition have a place in the heart
of man, the weak will become prey to the strong. The history of every age
and nation establishes these truths, and facts need but little arguments
when they prove themselves.”

The Billings double murder is the latest example of just how vulnerable we
all are to the violent tendencies of evil people. For this reason (and
more), every American should (1) resist any and all attempts by government
to curtail or restrict our legal right to keep and bear arms, and (2)
purchase, practice with, and always keep our own personal firearms handy.
Furthermore, we should always live in a heightened “state of alert” (even in
our own homes), because both our lives and our liberty may depend on it.

http://www.serve.gov/toolkits/disaster/index.asp

Community Preparedness: The Facts

Research on preparedness shows that people who believe themselves “prepared” for disasters often aren’t as prepared as they think. Forty percent of survey respondents did not have household plans, 80 percent had not conducted home evacuation drills, and nearly 60 percent did not know their community’s evacuation routes.

Nearly 20 percent of survey respondents reported having a disability that would affect their capacity to respond to an emergency situation, but shockingly only one out of four of them had made arrangements specific to their disability to help them respond safely in the event of an emergency.

Our nation’s emergency managers, firefighters, law enforcement officers, EMT/paramedics, and other emergency responders do an incredible job of keeping us safe, but they can’t do it alone. We must all embrace our individual responsibility to be prepared – in doing so, we contribute to the safety and security of the nation as well.

Becoming more prepared in case of an emergency is easier than you might think. Whether it’s your home, your neighborhood, your place of business, or your school, you can take a few simple steps to prepare your community. This toolkit gives you the basics for getting started.
Continue to Getting Started
Tell us how we’re doing: serviceinitiative@cns.gov
National Service websites:

Date: Wed 15 Jul 2009
Source: Fresh Plaza [edited]
http://www.freshplaza.com/news_detail.asp?id=47511

India: government to prevent misuse of oxytocin in fruits and vegetables

Media reports indicate that the hormone oxytocin is being used by
farmers in parts of Uttar Pradesh and Punjab on certain vegetables
like cucurbits and pumpkin to increase the size and weight of
vegetables.

Indiscriminate use of oxytocin may cause health hazards if taken
through vegetables over a period of time.

To prevent misuse by farmers this drug has been notified as a
Schedule-H drug and can be sold only against the prescription of the
registered medical/veterinary practitioner. It has been made mandatory
through Gazette notification to market oxytocin injection in single
unit blister packs only. Instructions have also been issued to all
State Drug Controllers to regulate and monitor manufacture and
distribution of oxytocin.

This information was given in Lok Sabha [the directly elected lower
house of the Parliament of India] today [15 Jul 2009] by Prof KV
Thomas, Minister of State for Agriculture, Consumer Affairs, Food and
Public Distribution in a written reply.

—
Communicated by:
ProMED-mail Rapporteur Susan Baekeland

[Oxytocin is a short polypeptide hormone released from the posterior
lobe of the pituitary gland, which stimulates the contraction of
smooth muscle of the uterus during labor and facilitates ejection of
milk from the breast during nursing. It has also been identified as a
hormone related to establishing the “mothering instinct.”

Other functions of the hormone are being investigated, especially its
role in the male and its relationship to movement of sperm. It may
play a role in our level of trust or bonding with another person and
conversely lower levels may be related to some anxiety.

There are claims about the synthetic version of the drug causing
cancer. While this drug is useful to stimulate birth, the synthesis of
the drug is very exact, but the concern and debate rage on.

The drug or the hormone are valuable tools in assisting in difficult
birthing situations. The hormone does not appear to be produced by
plants, but this article seems to indicate that plants, especially
fruits and vegetables are responding to the stimulus.

The physiological aspects of the plant and how it metabolizes the drug
may or may not have any ill effects on its consumers. It is an area
that is unstudied at the moment. What is known is that fruiting bodies
tend to grow larger, which is not the function of the hormone in the
body. It is unknown if any metabolites from the drug will produce
cancer, or possibly even heal it.
- Mod.TG]

[Note that no adverse effects of the consumption of oxytocin-treated
vegetables have been reported.

It is remarkable how Indian farmers discover growth-enhancing effects
of unexpected drugs on their produce. This report recalls the use in
India of diclofenac in cattle, which killed off the griffon vultures
feeding on their carcasses — see ProMED archive below. I would not
have thought that the increase in weight, and therefore sale price, of
vegetables would justify the expense of oxytocin, unless it is used
only in homeopathic quantities. Furthermore, one would probably have
to eat a lot of pumpkins on a daily basis to accumulate enough of the
hormone to have any kind of effect. - Mod.JW]

[Uttar Pradesh and Punjab in northern India can be located on the
HealthMap/ProMED-mail interactive map at
http://healthmap.org/r/008o
Sr.Tech.Ed.MJ]

[see also:
2004

Vulture die-off - India, Pakistan, Nepal 20040204.0415]

I forgot about those! Yes!

>>>Don’t forget to ping appleseed<<<

appleseed is on the list!

Thanks

>>>Vulture die-off - India, Pakistan, Nepal<<<

Too many Liberals in their diet?