Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
http://groups.yahoo.com/group/FreeFSN/message/14
[My experience with peanut butter, the cans last longer, Montai gave me several cans and they were fine, up to 10 years later, as I recall one was spoiled.
I have bought jars since then and they were old the expiration date on them.
If peanut butter is only slightly old tasting, put it in the microwave for a half minute or so and the old taste will go away.
Her cans were bought at the regular wholesale grocery and were off the shelf regular makers.
granny]
http://groups.yahoo.com/group/FreeFSN/message/14
Food Storage Newsletter #0024 - FREE monthly Email newsletter - December
2001:
Quotation:
“...If we are to be saved in an ark, as Noah and his family were, it
will be because we build it... My faith does not lead me to think the
Lord will provide us with roast pigs, bread already buttered, etc., He
will give us the ability to raise the grain, to obtain the fruits of the
earth, to make habitations, to procure a few boards to make a box, and
when harvest comes, giving us the grain, it is for us to preserve it—to
save the wheat until we have one, two, five or seven years’ provisions
on hand, until there is enough of the staff of life saved by the people
to bread themselves and those who will come here seeking for safety.”
(Marion G. Romney (Quoting Brigham Young) - April Conference, 1976)
Spiritual Goal:
Study the true meaning of Christmas.
Provident Living Goal:
Learn a new skill of thriftiness.
Home Storage Goal:
Peanut butter (May also include some peanut butter powder) - 10 lbs. per
person
Mayonnaise (or salad dressing) - 3 quarts per person
Mixes (cake, muffin, cornbread, etc.) - 30 packets or boxes per person
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Clothing; rain gear; rope or twine
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Syrup of Ipecac; activated charcoal
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Peanut Butter Bread
Kashi GoLEAN Peanut Butter Energy Bars
Peanut Butter Cookies
Peanut Butter Cookies
Peanut Butter Milk Shake (Dried Foods)
Peanut-Butter Popcorn
Whole Wheat Candy
Home-made Peanut Butter - by Debbie Cusick
Peanut Butter Oatmeal Log Roll
Salad Dressing with Mayonnaise Base
Handmade Basic Mayonnaise
Tartar Sauce
Cucumber Salad
Rosemary Biscuits
French Banana Cake with Mix
Chicken Broccoli Bake
Dutch Oven Cobbler
Biscuit Mix 01
Dumplings
Easy Orange Cake
Jiffy Muffin Mix Mini-Loaves
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“True Meaning of Christmas” by Gordon B. Hinckley ISBN: 0884948625
“Christ Centered Christmas” by Sharon Velluto and Suzanne Meredith ISBN:
0966763300
24 Short devotionals to help the family escape the commercialism of the
season, and focus on the true meaning of Christmas. (276 pages)
For many the Christmas season has become more a time for stress and
commercialism than for peace and good will. A Christ Centered Christmas
was created to fill the need of rediscovering the genuine Christmas
values. This book provides inspirational ideas and ready-to-use
materials for quiet, personal time for any family. Whether you have 3 or
30 minutes, children and adults will enjoy playing, singing, and
learning about the true meaning of Christmas.
http://www.velluto.com/ccc/
“Frugal Luxuries by the Seasons: Celebrate Holidays with Elegance and
Simplicity - on Any Income” by Tracey McBride ISBN: 055337995X
From the Publisher: All year-round, create lush beauty and quiet graces
for home and family (without breaking your budget). Tracey McBride’s
first book, Frugal Luxuries, elevated frugal but elegant living to an
art form. Now in this companion volume she shares all new ways to
embellish cherished holidays and the timeless rhythms of the seasons.
Here she shows how to use joined efforts, loving hands, and exciting
ideas to create gracious touches and sumptuous celebrations, delicious
meals and wonderful seasonal treats. Learn how you can enrich your home
with timeless pleasures and lighten the spirits of those you hold most
dear—without exhausting your bank account.
Enjoy:
Emblems of spring: aromatic Irish linen sachets, warm scones drenched in
jam and butter...and mysterious bunny tracks you can make to delight
your children
Enchanted summers: floral wreaths as party favors, an Italian feast with
homemade pasta...and bountiful gifts from the garden
Autumnal offerings: scented cinnamon pinecones as fire starters, fresh
challah for Rosh Hashana...and a house warmed with fall bouquets and
cozy paisley throws
Winter wonders: mood-enhancing music, illuminating with lights, inside
and out...and a Christmas gift pantry—begun in January—to create
stress-free giving
Plus an abundance of seasonal blessings, imaginative uses for yard-sale
treasures, an appreciation of things old and marvelous...and creation of
a life of beauty and simplicity. (288 pages)
Books suggested in Food Storage Newsletter, past and present, are listed
on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Get a FREE box of Kashi 7-grain cereal. Participate in the Kashi Good
Friends Recipe Board. Simply email or send in your favorite recipe,
along with your name and address. Each month they will choose a favorite
and post them for all of the Good Friends. Monthly winners receive a
Kashi Care Pack. All entrants receive a coupon for a free box of Kashi
cereal (limit one per household / per month). Send your recipe along
with your name and address to: Kashi Company, “My Recipe”, P.O. Box
8557, La Jolla, CA 92038-8557
Or email it to: kashico@...?subject=Submit_My_Recipe!
Details are at http://www.kashi.com/kasfrienrece.html
For more info on Kashi Good Friends Cereal, see
http://www.kashi.com/togoodfriends.html
Learn to make your own jerky for meat storage.
Here is one suggestion:
“We cut the meat into thin strips, the thinner the strips the crunchier
the jerky comes out, maybe 1/4 “ thick will make chewy jerky. By the
way, cut all the fat off the meat as you’re stripping. Lay out the
strips on a cookie sheet lined with foil, turned up at the edges so
juice won’t get over everything. Lay out in rows and a single layer.
Sprinkle liberally with black coarse ground pepper and seasoned salt, or
spices that you like the taste of. Set the oven to WARM, and leave in
the oven overnight, or 8-10 hrs. This causes very slow drying. Store in
a plastic container, jar, or can after well cooled. Too much moisture
left in the meat will cause mold, and putting it away while warm will
cause sweating inside the container.”
Jerky Recipe
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
Back issues of this Food Storage Newsletter are available for viewing,
downloading, and printing from the archives at
http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
(.doc) format, or Adobe Acrobat (.pdf) format.
NOTE: .pdf files require Adobe Acrobat Reader to view and print.
(FREE download http://www.adobe.com/products/acrobat/readermain.html )
FREE Food Storage Newsletter Announce-Only Email List (FreeFSN):
T
http://groups.yahoo.com/group/FreeFSN/message/11Food Storage Newsletter #0025 - FREE monthly Email newsletter -
January 2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“Remember the counsel that is given,” “...Store up all your grain,’
and take care of it!” “...And I tell you it is almost as necessary to
have bread to sustain the body as it is to have food for the spirit;
for the one is as necessary as the other to enable us to carry on the
work of God upon the earth.” Elder Orson Hyde (Journal of Discourses,
vol. 5, p. 17)
Spiritual Goal:
Listen for the still, small voice of the Spirit. Set aside a time each
day to pray and quietly await the gentle promptings of the Spirit.
Provident Living Goal:
Outline a food storage buying plan that is reasonable and appropriate
for your family.
Home Storage Goal:
Sugar - 60 lbs.
Salt - 10 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES: A #10 can holds 6.13 lbs. sugar. 1 gallon sugar = 7 lbs. 6.5
gallons sugar = 50 lbs. 1 cup sugar = ¾ cup honey, molasses or corn
syrup in recipes
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Cooking apparatus, fuel and method of lighting.
First Aid Kit Goal:
Triangular bandages - 4 per person
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Cinnamuffins
Kids love these:
1/4 cup oil
1/2 cup dark molasses
1 cup applesauce
1 1/2 cups whole wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp cinnamon
pinch cloves
1/2 tsp salt
1/2 cup raisins
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin—use the
smallish-sized cups with this recipe.
Mix oil, molasses, and applesauce. Sift together the flour, soda,
baking powder, cinnamon, cloves, and salt. Stir together wet and dry
ingredients and raisins. Drop into muffin cups and bake 18 to 20
minutes.
From “The New Laurels Kitchen” by Laurel Robertson, Carol Flinders,
and Brian Ruppenthal
Saleetah Whole Wheat Cereal
Nutrient Analysis. One serving provides:
195 calories, 2.4 g protein, 34.5 g carbohydrates, 3.5 g dietary
fiber, 7 g total fat, 0 mg cholesterol, 28 mg magnesium, 66.6 mg
phosphorus, 163 mg potassium, 2 mg sodium.
From “Grains of truth about Wheat Kernels” 2-page brochure from the
Wheat Foods Council, Canada.
Brochure available in .pdf format from the files section of FSRecipes
Yahoo Group to group members:
http://groups.yahoo.com/group/FSRecipes/files/
File info:
WheatKernels.pdf
Grains of truth about Wheat Kernels (Wheat Foods Council) 2 pages 11
KB
Peanut Butter Bread
Great Wheat Muffins
From “Country Beans” by Rita Bingham ISBN: 1882314115
Whole Wheat Pie Crust
From Whole Grain Breads and Proven Whole Grain Recipes
http://www.vcn.com/~giveshare/Health/health6.html
Amaranth/Honey Bars
1. Toast the seed in a heavy bottomed skillet with a lid, 1Tbsp at a
time until it pops
2. Place in a mixing bowl
3. Repeat till all the seed has been popped
4. Grease a 9x13 baking sheet
5. In the large heavy skillet combine the remaining ingredients &
bring to a boil
6. Reduce to a simmer & continue to cook till amber & thick
7. Remove from the heat & stir in the amaranth
8. Pour into the prepared pan & cut in to bars
9. Let cool & then recut the bars as needed
(Recipe by Dave Owens~Cardwell’s at the Plaza)
From Grain Recipes - VeggieChef
http://veggiechef.net/recipes/grains.htm
Swedish Ginger Cookies (Pepparkakor)
1/2 C. Molasses
1/2 C. Butter
2 1/2 C. Sifted all-purpose flour
1/4 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 C. Sugar
1 Egg, well-beaten
1/4 tsp. Salt
1/2 tsp. Ginger
1. Heat molasses in small saucepan to boiling point. The boil 1
minute. Add sugar and butter and stir until butter is melted. Cool.
Beat in egg. Sift together flour, salt, soda and spices.
2. Add to first mixture and mix thoroughly. Cover bowl tightly and
chill overnight.
3. Roll out a portion of the dough at a time on lightly floured
pastry cloth. Roll out thin.
4. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8
minutes.
Note: The dough may be shaped into a roll and wrapped in waxed paper.
Chill thoroughly overnight or longer.
Slice thin and bake in moderate oven (350). These should be stored in
an airtight container - allow flavor to “ripen”.
Yield: 10 dozen cookies.
From The Linneas of Texas Swedish Recipe Book in .doc format.
http://www.phaenom.com/linneas/
http://www.phaenom.com/linneas/internetrecipes.doc
Cookbook available in .doc format from the files section of FSRecipes
Yahoo Group to group members:
http://groups.yahoo.com/group/FSRecipes/files/
File Info:
Filename: SwedishRecipes.doc
Swedish Recipe Book
60 pages
File Size: 313 KB
Pioneer’s Hoe Cake
Buckwheat Pancakes
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Listen daily for the still, small voice of the Holy Spirit.
Luke 11:13: “If ye then, being evil, know how to give good gifts unto
your children: how much more shall your heavenly Father give the Holy
Spirit to them that ask him?”
From the Bible Dictionary:
“Holy Ghost. The third member of the Godhead and, as the name implies,
a personage of Spirit, not possessing a body of flesh and bones.” . .
. “The Holy Ghost knows all things and can lead one to know of future
events. Other names that sometimes refer to the Holy Ghost are Holy
Spirit, Spirit of God, Spirit of the Lord, Comforter, and Spirit.”
Doctrine & Covenants 11: 12-14 “And now, verily, verily, I say unto
thee, put your trust in that Spirit which leadeth to do good - yea, to
do justly, to walk humbly, to judge righteously; and this is my
Spirit. Verily, verily, I say unto you, I will impart unto you of my
Spirit, which shall enlighten your mind, which shall fill your soul
with joy; And then shall ye know, or by this shall you know, all
things whatsoever you desire of me, which are pertaining unto things
of righteousness, in faith believing in me that you shall receive.”
I Corinthians 6: 19-20 “What? Know ye not that your body is the temple
of the Holy Ghost which is in you, which ye have of God, and ye are
not your own? For ye are bought with a price: therefore glorify God in
your body, and in your spirit, which are God’s.”
Moroni 10: 4-5 “And when ye shall receive these things, I would exhort
you that ye would ask God, the Eternal Father, in the name of Christ,
if these things are not true; and if ye shall ask with a sincere
heart, with real intent, having faith in Christ, he will manifest the
truth of it unto you, by the power of the Holy Ghost. And by the power
of the Holy Ghost ye may know the truth of all things.”
Doctrine & Covenants 84: 88 “And whoso receiveth you, there I will be
also, for I will go before your face. I will be on your right hand and
on your left, and my Spirit shall be in your hearts, and mine angels
round about you, to bear you up.”
Revelation 2:7 “He that hath an ear, let him hear what the Spirit
saith unto the churches; To him that overcometh will I give to eat of
the tree of life, which is in the midst of the paradise of God.”
Read I Corinthians 12: 4 - 13 (the gifts of the Spirit)
Excerpts from “40 Days Closer to Christ”:
This Month’s Suggested Book:
“More-with-Less Cookbook: suggestions by Mennonites on how to eat
better and consume less of the world’s limited food resources” by
Doris Janzen Longacre ISBN: 0836117867
This is my very favorite cookbook. This is the book that changed my
life forever, and continues to be a blessing to my family. If I could
only keep one of my cookbooks, this would be the one I would cherish
most.
Commissioned by Mennonite Central Committee, Akron, Pennsylvania, in
response to world food needs.
From the back cover:
“The text of this unusual cookbook describes ways to conserve protein
and improve the nutritional value of meals at less cost than you are
now spending for your food. It can help establish a climate of concern
and joy in your home. Your family can feel a greater sense of purpose
and fulfillment as you gather each day at mealtime.” (328 pages)
Contents: More with Less Less with More; Change—An Act of Faith;
Building a Simpler Diet; Eat with Joy; Sharing the Recipes (Yeast and
Quick Breads; Cereals; Beans, Soybeans, and Lentils; Main Dishes and
Casseroles; Eggs, Milk, and Cheese; Meats and Fish; Soups; Vegetables;
Salads; Desserts, Cakes, and Cookies); Gardening and Preserving;
Snacks and Miscellaneous; Useful Tables; Substitutions; Commercial
Container Sizes; Complementary Protein; Recommended Daily Dietary
Allowances for Energy and Protein; Protein and Calorie Content of Some
Common Protein Sources; Comparative Costs of Protein Sources;
Equivalents; Metric Conversion
This Month’s Frugal Living Tips:
Food Storage Basics Presentation (with handouts, posters & links):
http://www.nursehealer.com/FS.htm
Food Storage Basics for Beginners
http://www.nursehealer.com/StorageBasics.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
http://groups.yahoo.com/group/FreeFSN/message/13
Food Storage Newsletter #0026 - FREE monthly Email newsletter -
February 2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“For over forty years, in a spirit of love, members of the Church have
been counseled to be thrifty and self-reliant; to avoid debt; pay
tithes and a generous fast offering; be industrious; and have
sufficient food, clothing, and fuel on hand to last at least one year.
Today there are compelling reasons to reemphasize this counsel.” Ezra
Taft Benson - October Conference, 1980
Spiritual Goal:
Fast with a purpose at least once a month. Fasting can help to bring
greater spirituality and reverence to our prayers and lives.
Provident Living Goal:
Set up an inventory system for your home storage. Use your inventory
system to help you to achieve your personal and family storage goals.
Home Storage Goal:
Oil - 4 gallons (or your choice of fats)
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES: 1 gallon of oil = 6 lbs. 1 can of shortening = 3 lbs. 1 cup
butter, margarine, or shortening = 7/8 cup oil in recipes
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Cooking & eating utensils
First Aid Kit Goal:
4 x 4 inch bandage pads - 10 per person
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Baking Powder Biscuits (wholegrain)
Rye Biscuits
NOTE: Biscuits may be frozen. To freeze, place uncooked biscuits on an
ungreased baking sheet; cover and freeze until firm. Transfer frozen
biscuits to plastic bags. To bake, place frozen biscuits on an
ungreased baking sheet; bake at 400° for 20-30 min.
From - Pat’s Recipes
http://basketsbypat.freeyellow.com/ryebiscuits.html
Rye Muffins
Roasted Wheat Berries (from Ethiopia)
Corn Bread
Corn Meal Gingerbread
Whole Wheat Noodles
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Fast at least once a month for spiritual growth.
From the Bible Dictionary:
“Fasting, a voluntary abstinence from food, is a principle of the
gospel of Jesus Christ for developing spiritual strength.”
Matthew 6: 16-18 “Moreover when ye fast, be not, as the hypocrites, of
a sad countenance: for they disfigure their faces, that they may
appear unto men to fast. Verily I say unto you, They have their
reward. But thou, when thou fastest, anoint thine head, and wash thy
face; That thou appear not unto men to fast, but unto thy Father which
is in secret; and thy Father, which seeth in secret, shall reward thee
openly.”
Alma 17: 9-10 “And it came to pass that they journeyed many days in
the wilderness, and they fasted much and prayed much that the Lord
would grant unto them a portion of his Spirit to go with them, and
abide with them, that they might be an instrument in the hands of God
to bring, if it were possible, their brethren, the Lamanites, to the
knowledge of the truth, to the knowledge of the baseness of the
traditions of their fathers, which were not correct. And it came to
pass that the Lord did visit them with his Spirit, and said unto them:
Be comforted. And they were comforted.”
Doctrine & Covenants 88: 119-120 “Organize yourselves; prepare every
needful thing; and establish a house, even a house of prayer, a house
of fasting, a house of faith, a house of learning, a house of glory, a
house of order, a house of God; That your incomings may be in the name
of the Lord; that your outgoings may be in the name of the Lord; that
all your salutations may be in the name of the Lord, with uplifted
hands unto the Most High.”
Helaman 3: 35 “Nevertheless, they did fast and pray oft, and did wax
stronger and stronger in their humility, and firmer and firmer in the
faith of Christ, unto the filling their souls with joy and
consolation, yea, even to the purifying and the sanctification of
their hearts, which sanctification cometh because of their yielding
their hearts unto God.”
3 Nephi 13: 16-18 “Moreover, when ye fast be not as the hypocrites, of
a sad countenance, for they disfigure their faces that they may appear
unto men to fast. Verily I say unto you, they have their reward. But
thou, when thou fastest, anoint thy head, and wash thy face; That thou
appear not unto men to fast, but unto thy Father, who is in secret;
and thy Father, who seeth in secret, shall reward thee openly.”
This Month’s Suggested Book:
“Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred
Ellen Orton ISBN: 0865474850
How to cook breads, rolls, cakes, scones, crackers, muffins &
desserts, using only stoneground wholegrains. (71 pages)
Publisher: North Point Press, a Division of Farrar, Straus and Giroux,
19 Union Square West, New York, NY 10003
From the Publisher:
“’A cooking book devoted exclusively to cooking with wholegrain flour
is such an old idea it’s brand new. Up to 1850 there was no other kind
of cooking book.’ Cooking with Wholegrains is a return to the more
natural, healthier ways of cooking from America’s colonial days and
later on, before the advent of synthetically enriched foods. As an
introduction to Mildred Orton’s simple but hearty recipes for breads,
biscuits, cakes, casseroles, cookies, griddle cakes, and muffins,
Vrest Orton explains what wholegrains are and why they are superior to
today’s commercial flours, meals, and breakfast cereals. Now in its
nineteenth printing, Cooking with Wholegrains ranks as one of
America’s most important grain cookbooks; it both precedes the current
health craze and remains true to its present concerns.”
Contents: The Mystery of the Mill; Bread & Rolls; Special Recipes
Using Muffin Meal; Quick Breads, Steamed Breads & Doughnuts; Muffins,
Popovers, Crackers; Biscuits, Griddlecakes, Scones & Dumplings;
Luncheon & Supper Dishes; Desserts; Breakfast Cereals
This Month’s Frugal Living Tips:
A perpetual inventory makes it possible for you to see at a glance
what your home storage needs are and how much you have in stock. All
you need o keep a perpetual inventory is a food storage plan and a
list of what you have in stock. Your “ideal” amount is your goal for
each food item. As you use a food storage item (move it from storage
to pantry and open it), you subtract it from the list. As you purchase
more food storage, you add each item to your list in stock. This can
be done on a clipboard, note pad, notebook, etc.
EXAMPLE #1:
SAMPLE Food Storage Inventory:
Food Item: Wheat
Amount Need: 300 lbs. (7 buckets @ 45 lbs. each or 6 buckets @ 50
lbs. each)
On Hand: 7 buckets (45 lbs. each)
Date: Jan 2002
Subtract: 1 bucket
Balance on hand: 6 buckets
Date: Feb 2002
Subtract: 1 bucket
Balance on hand: 5 buckets
Date: March 2002
Add: 2 buckets
Balance on hand: 7 buckets
EXAMPLE #2:
SAMPLE Food Storage Perpetual Inventory:
DATE Wheat Milk Sugar Salt Rice
IDEAL 6 5 6 1 1
1-1-2002 3 0 1 1 1
2/2002 +2 0 +1 -1 + 0
Balance 5 0 2 0 1
3/2002 -1 0 -1 + 0 + 0
Balance 4 0 1 0 1
4/2002 +2 +2 +2 +1 + 0
Balance 6 2 3 1 1
5/2002 -1 + 0 +1 +1 + 0
Balance 5 2 4 2 1
HANDOUT: Inventory http://www.nursehealer.com/Inventory.pdf (pdf
file)(Section 9-3)
From Utah State University Extension publication Food Storage Cooking
School - “Use It Or Lose It”
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
Newsletter & Email List Information:
Back issues of this Food Storage Newsletter are available for viewing,
downloading, and printing from the archives at
http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
(.doc) format, or Adobe Acrobat (.pdf) format.
NOTE: .pdf files require Adobe Acrobat Reader to view and print.
(FREE download http://www.adobe.com/products/acrobat/readermain.html )
http://groups.yahoo.com/group/FreeFSN/message/10
Food Storage Newsletter #0023 - FREE monthly Email newsletter -
November 2001:
Quotation:
“You do not need to go into debt to obtain a year’s supply. Plan to
build up your food supply just as you would a savings account. Save a
little for storage each paycheck. Can or bottle fruit and vegetables
from your gardens and orchards. Learn how to preserve food through
drying and possibly freezing. Make your storage a part of your
budget. Store seeds and have sufficient tools on hand to do the job.
If you are saving and planning for a second car or a television set
or some item which merely adds to your comfort or pleasure, you may
need to change your priorities. We urge you to do this prayerfully
and do it now. I speak with a feeling of great urgency.” (CR October
1980, Ensign 10 [November 1980]
Spiritual Goal:
Change a specific habit or attitude that is keeping you from
increased spirituality and keeping your home and family from great
joy and peace.
Provident Living Goal:
Learn alternative methods of cleaning, sanitation, and sterilization
for environmental quality and sanitation in your home and first aid.
Home Storage Goal:
Rice – 50 lbs. per person
Vinegar – 1 gallon per person
Pudding Mix – 1 lb. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Shovel; tools; gloves
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Latex gloves – 2 pair per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Rice Griddlecakes
Baked Rice
Sunday Rice
Rice Croquettes
Rice Bread
Creamy Rice Pudding
Danish Rice Pudding
Greebo’s Cooked Mayonnaise
Jackie’s Pickled Eggs
Sweet Mustard Sauce
Quick Fluffy Chocolate Frosting
Pudding Fudge
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Part of emergency preparedness is being free of addictions and habits
that could pose a problem when resources may be unavailable. Take
steps to overcome chemical and psychological dependency to substances
that could be difficult to obtain when surviving on emergency
rations; substances such as alcohol, tobacco, caffeine, sugar,
pharmaceuticals, and foods you may have sensitivity to. One of the
peculiar aspects of food allergy is that we often crave the foods to
which we are allergic. Breaking the cycle of food allergy and
dependency can free us from the bondage of food “addiction”, cleanse
our brains to think more clearly, and help our bodies to work more
efficiently. Work out a plan to overcome addictions and bad habits,
and to develop good habits.
The Twelve Steps, originated by Alcoholics Anonymous, is the
spiritual foundation for personal recovery from the effects of
alcoholism, not only for the alcoholic, but also for their friends
and family. These Twelve Steps have been used to overcome many kinds
of addiction.
Step 1: Honesty - After many years of denial, recovery can begin when
with one simple admission of being powerless over alcohol — for
alcoholics and their friends and family.
Step 2: Faith - It seems to be a spiritual truth that before a higher
power can begin to operate, you must first believe that it can.
Step 3: Surrender - A lifetime of self-will run riot can come to a
screeching halt, and change forever, by making a simple decision to
turn it all over to a higher power.
Step 4: Soul Searching - There is a saying in the 12-step programs
that recovery is a process, not an event. The same can be said for
this step — more will surely be revealed.
Step 5: Integrity Probably the most difficult of all the steps to
face, Step 5 is also the one that provides the greatest opportunity
for growth.
Step 6: Acceptance - The key to Step 6 is acceptance — accepting
character defects exactly as they are and becoming entirely willing
to let them go.
Step 7: Humility - The spiritual focus of Step 7 is humility, asking
a higher power to do something that cannot be done by self-will or
mere determination.
Step 8: Willingness - Making a list of those harmed before coming
into recovery may sound simple. Becoming willing to actually make
those amends is the difficult part.
Step 9: Forgiveness - Making amends may seem like a bitter pill to
swallow, but for those serious about recovery it can be great
medicine for the spirit and soul.
Step 10: Maintenance - Nobody likes to admit to being wrong. But it
is absolutely necessary to maintain spiritual progress in recovery.
Step 11: Making Contact - The purpose of Step 11 is to discover the
plan God as you understand Him has for your life.
Step 12: Service - For those in recovery programs, practicing Step 12
is simply “how it works.”
http://alcoholism.about.com/health/alcoholism/library/weekly/aa981021.
htm?iam=anaconda&terms=twelve+steps+addiction
See also “Self-Mastery: Personal Growth Through Deliberate Self-
Improvement” http://www.nursehealer.com/Mastery.htm
This Month’s Suggested Books:
“Naturally Clean Home: 121 Safe and Easy Herbal Formulas for Nontoxic
Cleansers” by Karyn Siegel-Maier ISBN: 158017194X
Synopsis: Readers will learn how to use the antiseptic and antiviral
properties of herbs and essential oils in safer, more economical
alternatives to commercial cleaning products. Recipes include laundry
and dishwashing detergent; bathroom cleaners; wood, glass, and metal
cleaners; air and carpet fresheners; car and pet care products; and
insect repellents.
Author Biography: Author Karyn Siegel-Maier is an herbal
researcher and writer for many newspapers and national magazines,
including Natural Living Today, Better Nutrition, and Let’s Live. She
has written the Storey book The Naturally Clean Home, a guide to
making safe and effective alternatives to commercial cleansing
products. This mother of three has also written 50 Simple Ways to
Pamper Your Baby, a book that includes hundreds of tips and recipes
for a happy baby. Karyn lives in New York.
From the Publisher: Save money...Save your health...Save the
planet...With natural cleaning power! Did you know that the air in
your home might have chemical contamination levels 70 times greater
than outdoor air? And the culprits are lurking right under your
kitchen sink. It’s time to clean up your act! Learn how easy it is to
make your own safe, nontoxic, effective alternatives to commercial
cleaning products by combining the antibacterial and antiseptic
properties of herbs and essential oils with other natural ingredients
such as baking soda, vinegar, borax, and lemon juice. The Naturally
Clean Home includes tips and formulas for freshening every room in
the house: Wash the dishes with eucalyptus; Restore the rug with
rosemary; Soften fabrics with lemon; Clean the oven with orange;
Scrub the sink with lavender; Polish wood with raspberry leaves;
Flush the toilet clean with tea tree oil; Wax the car with beeswax
(160 pages)
Contents: Clean and Let Live; Why Clean with Herbs?; The Kitchen;
The Bath; The Laundry; Wood Care; Walls & Carpeting; Cleaning Metals;
Clearing the Air; The Garage & Basement; Resources
“Honoring Your Self: A Guide to Overcoming Addictions” by Hob ISBN:
0967155789
82-year-old Hob presents in Honoring Your Self a spiritual journey to
sobriety. It opens with a preface in which the author shares his
downward spiral into alcoholism. Together with its impact on his
marriage, his career, and decades later, his grown children. The
heart of the book is a chapter-by-chapter road map of the twelve
steps to recovery (in honor of AA) here named, surrender, hope,
faith, integrity, truth, courage, humility, forgiveness, compassion,
persistence, gratitude and service. These healing stepping stones
lead the reader along the road to sobriety. Honoring Your Self is not
psychologically oriented or limited in scope to a particular form of
addiction. 12 addictions to (sex, overeating, gambling, nicotine,
narcotics,...) are examined with first hand accounts of addicts who
share their struggles and triumphs. (208 pages)
“Living the 7 Habits: The Courage to Change” by Stephen R. Covey
ISBN: 0684857162
This book provides stories of real people living Stephen Covey’s 7
Habits of Highly Successful People. More than 70 stories illustrate
the principles that Covey teaches in his books and lectures. The
stories are divided into individual, family, community and education,
and workplace sections, and are followed by commentary from Covey.
(336 pages)
Annotation: “...a practical exploration, after a decade of practice,
of the dramatic impact ‘The 7 Habits of Highly Effective People’ has
had on individuals & organizations...includes testimonials & advice
for putting the ‘7 Habits’ to work.”
Books suggested in Food Storage Newsletter, past and present, are
listed on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Set up your toolbox for home repair and maintenance. These are
suggested tools from “Basic Home Repair Tools for the Newbie” at a
total cost of around $200 (in order of importance): screwdrivers (at
least three sizes of flat blade two Phillips drivers, a #1 & #2); 16-
oz claw hammer; Tape measure (1” x 24’); flashlight; utility or box
knife with a retractable blade; razor blade holder/scraper;
channelocks (9” flat-jaw, arc-joint plier - tongue and grove);
drain/toilet plunger (plumber’s friend); scratch awl; 7” slip-joint
pliers; electric drill; drill bits; set of 1/4” sockets with a snap-
on screwdriver type handle; Vice Grip (10” curved jaw, locking
plier); wire stripper/cutter; voltage sensor.
- from http://www.factsfacts.com/MyHomeRepair/basicTools.htm
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Just the ones you mentioned: lavender, oregano, and a mint?<<<
I also use Rosemary,Orange,and Eucalyptus essential oils.
Rosemary has some who say to not use it with high blood pressure and others who say that is not true. It does wake one up.
Orange I use for cleaning, it is a lot cheaper to buy the pure essential oil, than the advertised cleaning compounds and it also kill germs, I always add a drop or two to my dishwater.
I like the smell of Spearmint, but if I am having real tummy troubles, I seem to want the Peppermint.
The mints, rosemary, lavender, eucalyptus are all good when one has a cold, to smell them or do as some do and make a tent for your head, over a small pot of hot water, with a good oil in it, breathe the fumes.
Dela Where, was doing the tent over water the other night with his oregano herbs and it helped his sinus.
It worked so well he repeated the treatment the next day or it could have been the bourbon that cured him...Laughing.
I would start with Oregano and Lavender and add as I could.
I think that over the years, I have seen more healing power in my herb concoctions than going to the doctor for the average complaint.
I know that when my daughter in law learned that she had cancer, a Freeper Medical Doctor suggested that I get a book and have her follow it, for herbs that fight cancer, he said that those who followed the normal medical cure and the herbal cures at the same time, had a 25% higher recovery rate, than the medical alone.
I cannot even guess at the name of the book, it has been 6 years.
Theresa did not do the herbal part of the treatment and she died 4 years ago.
And perhaps one of you could also explain why my red hard wheat looks an awful lot like my white hard wheat? Perhaps it’s just the flavor that is different (I do think the white flour tastes a bit less wheaty)<<<
I have read all about the differences for years, all I can say is you are more than likely correct in saying the white flour has less taste, that would be why it is a cake flour.
If I order online by Monday 2 PM It will be in the store Wednesday in their regular shipment. Your store may have different delivery day and cut-off time.<<<
That is good to know, thanks for sharing.
Often when Egyptian tombs are opened, they find pots of honey that were put there as food for the dead during the afterlife. The Romans, the Greeks, every ancient civilization has records of honey being used for health benefits, beauty benefits, medicinal benefits, even being used as a high value barter item.
Vitamins in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. Minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. It is fat free, sodium free, and acts as an antioxidant.
Honey is sweeter than sugar, so you can use less of it and reduce calorie intake.
Even though honey is nature's perfect food, NEVER give honey to infants.
http://groups.yahoo.com/group/FreeFSN/message/9
Food Storage Newsletter #0022 - FREE monthly Email newsletter -
October 2001:
Quotation:
“We encourage families to have on hand this year’s supply; and we say
it over and over and over and repeat over and over the scripture of
the Lord where he says, “Why call ye me, Lord, Lord, and do not the
things which I say?” (Luke 6:46.) How empty it is as they put their
spirituality, so-called, into action and call him by his important
names, but fail to do the things which he says. A man should not only
be prepared to protect himself physically, but he should also have on
hand sufficient supplies to sustain himself and his family in an
emergency. For many years the leaders of the Mormon Church have
recommended, with instructions, that every family have on hand at
least a year’s supply of basic food, clothing, fuel (where possible),
and provisions for shelter. This has been most helpful to families
suffering temporary reverses. It can and will be useful in many
circumstances in the days ahead. We also need to get out of financial
bondage, to be debt-free.” (God, Family, Country, p. 331.)
Spiritual Goal:
Study the scriptures prayerfully, intently, and regularly at least
once a week, and ponder them in your heart.
Provident Living Goal:
Learn a new survival skill that might be useful in an emergency
situation.
Home Storage Goal:
Canned fruit (May also use some dehydrated fruit) – 100 lbs. per
person
Salt – 10 lbs. per person
Baking powder – 2 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Tent; tarp; backpack
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Tweezers; safety pins; penlight
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Fruit Pudding Delight
Dutch Oven Peach Cobbler
Fruit Frosty (Dried Foods)
Fruit Medley
Buckwheat Pancakes
Banana Bread (Dried food)
Buttermilk Rolls
Wheat Thins
Corn Pone
Sand Art Brownies
Spoon Bread
Cereal Pancakes
Baking Powder Biscuits
Lemon Verbena Cookies
Flaxseed Pancakes
Simple Whole Wheat Waffles
Campfire Cornbread
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“Trail Food: Drying and Cooking Food for Backpacking and Paddling” by
Alan S. Kesselheim
ISBN: 0070344361
Synopsis: Healthy and nutritious food for backpackers, paddlers, and
adventurers. The outdoors person’s complete guide to drying,
preserving and preparing lightweight foods. Over 50 field-tested
recipes emphasize fresh, healthful, and delicious dishes that can be
prepared quickly and easily.
Contents: Introduction; The Dry Life—Why Bother? What It Takes to
Start; Your Provisions and What to Do with Them; Organizing for Your
Pack; Drying Times; Cooking Tips and Recipes; The One-Week
Backcountry Menu; Two Easy Dehydrator Plans
“American Medical Association Family Health Cookbook: Good Food
That’s Good For You” by Melanie Barnard and
Brooke Dojny with Mindy Hermann, RD and C. Wayne Callaway, MD
(Illustrations by Patience Brewster) ISBN: 0671536672
An up-to-date, no-nonsense guide to healthful cooking for your
family – with hundreds of varied, appealing recipes (513 pages)
Books suggested in Food Storage Newsletter, past and present, are
listed on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Learn how to choose, store, and use the best fruit of the season to
get the most from your fruit storage.
Apple (80 calories per medium apple; source of fiber) – Buy when
firm; crisp; without blemishes or soft spots (Peak Season: Autumn) –
Store in a cool place or refrigerate for up to 1 month without the
apples touching each other.
Apricot (40 calories per two medium apricots; source of vitamin A) –
Buy when golden to orange yellow; lush; plump; should yield slightly
to pressure (Peak Season: June-July) – Ripen in a paper bag, then
refrigerate up to 3 days.
Banana (105 calories per medium banana; source of vitamin C, fiber,
and potassium) – Buy when solid yellow; firm skins (Year round) –
Ripen at room temperature and eat raw within 2 days or puree overripe
fruit and use in baking or yogurt smoothies.
Blackberry (35 calories per ½ cup; source of fiber; rich in vitamin
C) – Buy when plump; firm; dry; deeply colored; no bruises (Peak
Season: June-September) – Purchase ripe and refrigerate in a shallow
container 1 to 2 days or freeze on a baking sheet and store in
plastic bags.
Blueberry (40 calories per ½ cup; source of vitamin C) – Buy when
plump; firm; deep blue with a silver hue (Peak Season: June-August) –
Purchase ripe and refrigerate in a shallow container up to 3 days.
Cantaloupe (30 calories per ½ cup; rich in vitamins A and C) – Buy
when heavy; well-netted skin; no stem; perfumed aroma (Peak Season:
July-September) – Ripen at room temperature until skin yields to
pressure and eat within 2 days or refrigerate up to 3 days.
Cherry (60 calories per ½ cup) – Buy when bright red, burgundy, or
white, depending on variety; firm; unblemished; fresh-looking stems
(Peak Season: June-July) – Refrigerate up to 4 days or pit and freeze
in a single layer and store in plastic bags.
Cranberry (25 calories per ½ cup; source of vitamin C) – Buy when
plump; firm; bright to deep red (Peak Season: October-December) –
Refrigerate or freeze in plastic bags.
Grape (55 calories per ½ cup; source of vitamin C) – Buy when firm;
plump; dry; well attached to stem; bright red, green, or purple (Peak
Season: August-November) – Store in refrigerator up to 5 days or
freeze in plastic bags for frozen snacks.
Grapefruit (40 calories per ½ grapefruit; rich in vitamin C) – Buy
when firm; heavy; no bruises or brown spots; white or pink flesh,
depending on variety (Peak Season: December-March) – Refrigerate up
to 1 month.
Honeydew Melon (30 calories per ½ cup; rich in vitamin C) – Buy when
heavy; firm; greenish white to pale yellow; slightly soft at blossom
end; perfumed fragrance (Peak Season: August-September) – Ripen at
room temperature and store in refrigerator up to 5 days.
Kiwifruit (60 calories per medium kiwifruit; source of potassium;
rich in vitamin C) – Buy when fuzzy greenish brown skin; plump;
yields to pressure; perfumed fragrance (year round) – Ripen at room
temperature and refrigerate up to 4 days.
Lemon (15 calories per medium lemon; rich in vitamin C) – Buy when
firm and heavy; bright yellow (year round; Peak Season: winter) –
Refrigerate up to 2 weeks.
Lime (20 calories per medium lime; rich in vitamin C) – Buy when
firm; heavy; shiny deep green (year round) – Refrigerate up to 2
weeks.
Mango (135 calories per medium mango; source of fiber and potassium;
rich in vitamins A and C) – Buy when firm; heavy; yields to pressure;
yellow-orange skin with tinges of red or green (Peak Season: spring-
summer) – Ripen at room temperature and refrigerate up to 5 days.
Nectarine (65 calories per medium nectarine; source of vitamins A and
C and potassium) – Buy when plump; smooth golden skin with tinges of
pink or red; firm; yields to pressure (Peak Season: June-August) –
Ripen in a paper bag then refrigerate up to 5 days.
Orange (70 calories per medium orange; source of potassium; rich in
vitamin C and fiber) – Buy when firm; heavy; shiny orange skin; no
bruises or brown spots (year round; Peak Season: December-April) –
Refrigerate up to 1 month.
Papaya (25 calories per ½ cup; rich in vitamin C) – Buy when smooth
green-yellow skin; firm; yields to pressure (Peak Season: March-
August) – Ripen in a paper bag at room temperature then refrigerate
up to 5 days.
Peach (35 calories per medium peach) – Buy when firm; plump; slightly
fuzzy golden or reddish-golden skin; no bruises (Peak Season: May-
September) – Ripen in paper bag at room temperature then refrigerate
up to 5 days.
Pear (100 calories per medium pear; source of vitamin C and fiber) –
Buy when unblemished; pale green, golden, or red, depending on
variety; firm; yields to pressure (Peak Season: September-November) –
Ripen in paper bag at room temperature then refrigerate up to 4 days.
Pineapple (75 calories per ½ cup; rich in vitamin C) – Buy when
plump; firm; heavy; shiny tips and leaves (year round) – Purchase
ripe and refrigerate up to 5 days.
Plum (35 calories per medium plum; source of vitamin C) – Buy when
plump; firm; bright green, yellow, red, or purple; should yield to
pressure (Peak Season: July-September) – Purchase ripe and
refrigerate up to 5 days.
Strawberry (20 calories per ½ cup; rich in vitamin C) – Buy when
firm; no blemishes; bright or deep red; fresh leaves (Peak Season:
March-July) – Refrigerate in a shallow container for 1 to 2 days.
Watermelon (25 calories per ½ cup; source of vitamin C) – Buy when
firm; shiny; heavy; red or yellow flesh, depending on variety (Peak
Season: June-September) – Buy ripe and refrigerate up to 3 days.
- from “American Medical Association Family Health Cookbook: Good
Food That’s Good For You” by Melanie Barnard and Brooke Dojny with
Mindy Hermann, RD and C. Wayne Callaway, MD (Illustrations by
Patience Brewster)
Know substitutions for salt: Miso paste, Tamari or soy sauce, Cayenne
pepper, Yeast, Herbs (various), Umeboshi Plum, Kelp granules, Dulse
flakes, Seaweeds, Soy Bullion, Garlic granules, Onion powder,
Scallions, Radish sprouts (dried), Mustard, Oregano, Basil, Thyme
- from “Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz
Michael Parman (Illustrator) ISBN: 1878736868
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
http://groups.yahoo.com/group/FreeFSN/message/6
Food Storage Newsletter #0021 - FREE monthly Email newsletter -
September 2001:
Quotation:
“Should the Lord decide at this time to cleanse the Church — and the
need for that cleansing seems to be increasing - a famine in this land
of one year’s duration could wipe out a large percentage of slothful
members, including some ward and stake officers. Yet we cannot say we
have not been warned.” (God, Family, Country, p. 383.)
Spiritual Goal:
Fast in prayer with a purpose at least once a month.
Provident Living Goal:
Prepare and practice an emergency plan for your home and family.
Home Storage Goal:
Oats - 100 lbs. per person
Yeast - 1 lb. per person
Baking soda - 1 lb. per person
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Sleeping bag; bedding; pen; paper
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Bandage scissors - 1 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
Fleischman’s Yeast (800) 777-4959 Date is stamped. If you use it past
the stamped date, you must first “PRROF” it. Proof it by bringing ¼ cup
of water to the temperature in the instructions on the back. Stir in 1
tsp. of sugar and one packet of yeast. After five minutes it should
begin to bubble. At the end of 10 minutes, it should have a rounded
crown of foam on it. If this happens, yeast is active. (Be sure to
deduct ¼ cup of liquid from your recipe)
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Fresh Homemade Cold Cereals
Oatmeal Bread
Oatmeal-Raisin Bread
Cream of Wheat or Oatmeal
Cherry Crumb Cake
New Fashioned Oatmeal
“Olden Days” Wheat Crackers
Flaky Raisin ‘N Nut Cookies
Southern Soda Crackers
Old Fashioned Zucchini Bread
Amish Shoo Fly Pies
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“With the Grain: 200 Delectable Recipes Using Wheat, Corn, Rice, Oats,
Barley, & Other Grains” by Raymond Sokolov ISBN: 0788155490
From the Publisher: A cookbook that focuses on grain-based dishes, low
in fat, low in cholesterol, & high in fiber. The recipes use the five
major grains - wheat, corn, rice, oats, & barley - for starters, the
center of a meal, important accompaniments, or desserts. Also uses the
seven minor grains: amaranth, buckwheat, millet, quinoa, rye, tef & wild
rice. Includes information about the origins & cultivation of different
grains. A wonderful book that makes a genuine contribution to the
literature of food & opens new horizons for eating sensibly & enjoying
it. Illustrated. (268 pages)
Books suggested in Food Storage Newsletter, past and present, are listed
on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Fasting has health benefits as well as spiritual blessings. Some people
may have to restrict their fast to only a few hours due to medical
reasons, such as hypoglycemia; but if your medical professional
approves, fasting may be beneficial. Fasting is an effective and safe
method of helping the body to detoxify itself and move through the “low
cycle” caused by toxins with greater speed and fewer unpleasant
symptoms. Fasting is recommended for illness because it gives the body
the rest it needs to recover. By fasting regularly, you give your organs
a rest, and thus help reverse the aging process and live a longer and
healthier life.
During a fast:
1. The natural process of toxins excretion continues, while the influx
of new toxins is reduced. This results in a reduction of total body
toxicity.
2. The energy usually used for digestion is redirected to immune
function, cell growth, and eliminatory processes.
3. The immune system’s workload is greatly reduced, and the digestive
tract is spared any inflammation due to allergic reactions to food.
4. Due to lowering of serum fats that thins the blood, tissue
oxygenation is increased and white blood cells are moved more
efficiently.
5. Fat-stored chemicals, such as pesticides and drugs, are released.
6. Physical awareness and sensitivity to diet and surroundings are
increased.
“Due to these effects of fasting, a fast can help you heal with greater
speed; cleanse your liver, kidneys, and colon; purify your blood; help
you lose excess weight and water; flush out toxins; clear the eyes and
tongue; and cleanse the breath.”
- from “Prescription for Nutritional Healing: A Practical A-Z Reference
to Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food
Supplements” by James F. Balch and Phyllis A. Balch ISBN: 0895297272
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
http://groups.yahoo.com/group/FreeFSN/message/4
Food Storage Newsletter #0020 - FREE monthly Email newsletter - August
2001:
Quotation:
“Let us avoid debt as we would avoid a plague...Let every head of every
household see to it that he has on hand enough food and clothing, and,
where possible, fuel also, for at least a year ahead...Let every head of
household aim to own his own home, free from mortgage. Let us again
clothe ourselves with these proved and sterling virtues—honesty,
truthfulness, chastity, sobriety, temperance, industry, and thrift; let
us discard all covetousness and greed.” (President J. Reuben Clark, Jr.
- April 1937 General Conference - Welfare conference address, October 1,
1966).
Spiritual Goal:
Each day this month put on the “whole armour of God.”
Provident Living Goal:
Learn and use a method of home repair and maintenance you’ve never tried
before.
Home Storage Goal:
Canned vegetables (May also use some dehydrated vegetables)- 100 lbs.
per person
Gelatin (flavored) - 1 lb. per person
Fruit drink (powdered) - 6 lbs. per person
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Shampoo; toiletries; sunblock; insect repellant
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Antibiotic ointment - 1 tube per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
Vegetables, Del Monte - 24 months (800) 543-3090 CODE: First number is
year, next is Julian calendar day
Vegetables, Green Giant - peas - 36 months (mushrooms - 48 months) (800)
998-9996 CODE: First letter is year, next is month, then year
Vegetables, Libby - 24 months (Kraut - 18 months) (315) 926-3225 call
collect CODE: 2nd dig is year, first letter is month, third dig is
plant. Next 2 numbers is day of month
Tang (”sweetened Tang” only) - 24 months (800) 431-1002 CODE: 8315K = 8
is year, 315 is Julian year of 365 days, so was pkg. in Nov “98.
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Green or Wax Beans
Summer Squash
College Student Stew
Chicken Pot Pie
Basic Fruit Gelatin
Home-made Jello - from Alice Faber
Jello Popcorn
Mock Raspberry Jam
Rice Cream
Quick Strawberry Jam
Orange Fruit Salad
Lime Frost
Punch for the Bunch
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“New Complete Do-It-Yourself Manual” by Reader’s Digest Association,
Inc. ISBN: 0895773783
Description: An updated edition of the indispensable handbook to home
building and home repair that has sold over 7 million copies. Includes
over 4,000 illustrations and photographs (3,000 in full color). (528
pages)
“Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing,
Canning, Preserving, and Drying What You Grow” Susan McClure (Editor)
Rodale Food Center ISBN: 0875969798
From the Publisher: “Preserving Summer’s Bounty’ is filled with
hundreds of delicious, healthy recipes that are also quick and easy to
prepare. From salads to desserts, these healthful, money-saving recipes
will satisfy even the most finicky tastes. 100 illustrations.”
Books suggested in Food Storage Newsletter, past and present, are listed
on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Get lots of home repair tips at http://www.factsfacts.com/MyHomeRepair/
Caring for your chiminea. What is a chiminea? Originating in Mexico in
the 17th century, the original chimineas were used to bake bread. As
with the originals, modern chimineas are handmade from raw, wet clay,
giving each chiminea its own personality. What can be burned in a
chiminea? The chiminea is primarily a wood-burning stove. Hard woods
burn best and produce the least amount of sparks. Some chiminea users
who cook in their chimineas burn charcoal. Don’t ever use any lighting
fluid, alcohol or gasoline in a chiminea! There is a possible explosive
danger in using any sort of accelerant in a closed stove. This makes the
lighting of the coal a challenge! One safe way is to first burn some
hard wood to form wood coals, which in turn are hot enough to light the
charcoal. You could also use self-lighting charcoal. Chimineas are for
outdoor use only! Be alert to drought and flash-fire conditions in your
area! If you want your chiminea to last... treat her with respect! There
are rules you must follow to make your chiminea experience a wonderful
one. The goal is really simple... do everything humanly possible to
keep your chiminea from cracking! Though hard, clay is also fragile.
Aside from the obvious... don’t beat it with a hammer or drop it...
improper burning and lack of maintenance can also cause breakage.
(1) Chimineas are easily breakable and difficult to lift. What an evil
combination for your back and wallet! Avoid lifting and carrying your
chiminea as much as possible by using a hand truck or cart to move it
when necessary. Never ever lift a chiminea by the stack! If you have a
strong back and a moderately-sized, liftable-by-mortal-man chiminea,
placing one hand in the firebox and the other around the stack as low as
possible is probably the best method.
(2) Seal the outside of your chiminea before first use! It is
absolutely mandatory to apply a sealer to the outside of your chiminea.
The manufacturer recommended finishes are Future acrylic floor finish or
a wood sealer, such as Thompson’s Water Seal. The sealer keeps moisture
from seeping into the clay. Remember that your chiminea is painted, not
glazed like ceramic tile, and the paint offers very little protection
from moisture. In fact, the sealer will protect and extend the life of
the paint finish. The chiminea should be resealed at least once a month
during periods of use. If you use the acrylic floor finish, the easiest
way to apply it is to use a trigger-type spray bottle. You can rinse
the spray mechanism with hot water and it can be reused many times.
(3) Give your chiminea a safe home! There is always the chance that your
chiminea may break while hosting a fire. Always place it on the metal
stand that came with it, and never place it on an unprotected deck or
other flammable surface. Don’t place your chiminea under low hanging
branches or under any flammable structure. Sparks can escape the top of
the stack and you don’t want to burn your house (or your neighborhood)
down!
(4) Purchase a protective cover and use it! Sealing is not enough in
very wet weather so using a waterproof cover is a must. Always cover
your cool chiminea if you expect rain. This is because any moisture it
absorbs may turn to steam and cause cracks in the clay when heated.
(5) Prepare for rain emergencies! If it starts to rain while using your
chiminea, put a large piece of sheet metal over the top of the chiminea
and holding it in place with a heavy stone. With the lack of draft, the
fire will initially begin to flame out of the firebox, but will quickly
die down to a smolder for lack of oxygen.
(6) Put sand in the bottom of the chiminea before starting a fire. Hot
wood coals can cause the clay to crack. Protect the bottom of the
chiminea by covering it with at least three inches of sand. You can also
use a small metal wood rack to raise the wood if you chiminea is large
enough, but it is unnecessary.
(7) You can install a simple spark arrestor on your smokestack. If you
burn certain types of wood you may find a large number of hot sparks
shooting up the stack of your chiminea. If this scares you... it
should... get a piece of chicken wire or small-holed fencing and bend it
so it sits either over the top of the stack or drops slightly inside.
Hot sparks will extinguish upon contact with the metal and decrease the
likelihood of your causing an unintentional fire.
(8) The first fires are the most important! The inside of a chiminea is
virgin clay... highly absorbent and unprotected. Since virtually any
sealer would burn off quickly (or even catch fire), the inside of the
chiminea can be sealed “naturally” by the soot, ashes and creosote
produced by wood burning. This both protects the clay but also seals
hairline cracks. So your first burns must be small and controlled... no
more than some kindling and one very small log or a few pieces of
hardwood. Let the fire burn out and let the chiminea cool completely
before starting another fire. Anywhere from four to eight small fires
should be completed before the clay is adequately sealed.
(9) A chiminea is not a blast furnace or an incinerator. A good rule of
thumb is to not allow the flames from the fire to reach beyond the top
of the stack.
FINALLY.... Don’t ever use water to kill a fire... the temperature shock
and steam could break the clay!! If it is absolutely necessary to stop
the fire quickly, use sand or a dry chemical fire extinguisher... never
a CO2 extinguisher!
- from http://www.naturalhandyman.com/
To this day I can smell those fresh baked biscuits when she lifted the lid. My grandmother canned applesauce and that on the fresh, hot biscuit was heaven to a boys tastebuds.
>>We milked 600 and had another 300 in heifers. steers etc. Believe it or not you can get used to it. <<
Hey, another cow person... (I used to be the general manager of a 4 State DHIA.) Got to know lots of dairy farms up close and personal... LOL
Ooops, for the others DHIA = Dairy Herd Improvement Association.
I have had my milk testers turn in laptops with all kinds of stories of how .... Well, you can imagine...
Welcome aboard the thread... Look forward to hearing lots more from you. Don’t hesitate to jump in...
I will let you know about the trash bag taters. But, if you want to do yours this way then you can get started as soon as you get some seed taters. I typically plant my taters after the full moon in February, unless the full moon comes in the last week of January then I do them Feb 1.
For these in the trash bags, I planted after the full moon in January so it was a month earlier than usual. They seemed like they took a long time to come up but they are going like crazy now that they are up.
Here's a link to tell you how to do this.
http://www.associatedcontent.com/article/676503/diy_grow_your_own_potatoes_in_small.html
>>>And I bought honey today - 3 large (64 oz) containers. Now the question is: what’s the best way to store it?<<<
OK, I’m sorry but just before I turn into a pumpkin here (almost midnight)... I get a bit silly...
Ummmmm put them on the shelf in the pantry...
Seriously, nothing special is needed to store honey.
It will keep almost forever... no refrigeration (actually is best if you don’t - it crystalizes faster if you do.)
Honey does not go bad if it is crystalized! Just take the top off the jar and place it in a pan of hot water... It will reconstitute. Easy as that!
http://thespicedlife.blogspot.com/
as you have probably figured out by now, I love Mexican and Southwestern soups, stews and chilis with beans and corn of all varieties, and this was another success. As far as I know the only dishes of this variety that I do not care for are those with any kind of greens as a central ingredient. Greens are a foodie failing of mine—try as I might they just taste bitter and nasty to me. If you have a recipe that will change my mind please share!
But back to the soups, which I especially love when I am sick. All of that spicy, brothy, limey goodness is just what the doctor ordered for a stuffed head and scratchy sore throat. This recipe, which comes from Steve Sando of Rancho Gordo fame’s new book, Heirloom Beans, stands out from those I have posted about before in 2 ways: first, it is a posole, which means it has hominy in it as opposed to fresh corn. Second, and this was my addition, I tried adding that wonderful Sweet Tomato Relish into it that I made last week for Taste & Create, and the effect blew my mind.
As far as I know—but I am no posole expert—garnishes really make the posole. I used minced red onion, lime wedges, diced avocado, the tomato relish, cilantro and, when I was not sick, diced Monterey Jack cheese. The cheese and the relish were all me—the rest are traditional I believe, and at least called for by the recipe.
Posole With Eye Of The Goat Beans & Shredded Chicken
Adapted from Heirloom Beans, Steve Sando
For the hominy:
1/2 medium onion, chopped
2/3 cup dried hominy
water
For the soup:
1 medium onion, chopped
4 dried Anaheim cile peppers (New Mexico is fine too)
boiling water to cover the chile peppers
2 T olive oil
5 garlic cloves, minced
1 1/2 t Mexican oregano
4 cups chicken stock, preferably homemade
1 15 oz can tomatoes, chopped or whole, drained (or if it is summer use 4 plum tomatoes)
2 cups drained, cooked Eye of the Goat beans (or any pinto type)
1 1/2 cups shredded rotisserie chicken
salt and pepper to taste
For the garnishes:
chopped cilantro
fried or soft corn tortillas, to taste (we like the crunch of the fried)
1 avocado, diced
1 lime, sliced into wedges
diced monterey jack or crumbled quesco fresco
sweet tomato relish or maybe some honey and chile pepper flakes
finely chopped onion
Cook the hominy by combining the chopped onion, dried hominy and water to cover by 2 inches in a small saucepan. Bring it to a simmer on medium low heat and cover, reducing the heat. Simmer for 3 hours, adding water if necessary to keep covered, or until the hominy is chewy tender. Season with salt toward the end of cooking. Set aside undrained.
Slit the dried chiles and remove the stems and seeds. Flatten them and toast them in a skillet over medium high heat, about 15 seconds per side. They will blister and lighten in color and become aromatic—but be sure they do not burn. place in a small bowl and cover with boiling water for 20-30 minutes.
Place the chiles into a blender with enough of their soaking water to puree to liquid the consistency of buttermilk.
Chop the onion for the soup. Heat a large soup pot or dutch oven over medium high heat. Add the olive oil and heat it to shimmering. Add the chopped onion with a pinch of salt and cook until translucent. Add the garlic and oregano and cook an additional minute, stirring. Add the chicken stock, chile puree, and tomatoes and bring to a boil. Add the cooked hominy with 1 cup of its cooking broth to the soup. Return to a boil. Add the beans and reduce the heat to maintain a simmer for 20 minutes. Add the chicken and simmer an additional 5 minutes. Season with salt and pepper to taste. Add a squirt of lime if you think it needs it.
Ladle the soup into deep bowls and add the garnishes.
Posted by Laura
http://susancoggin.blogspot.com/2008/10/sweet-tomato-relish.html
Monday, October 13, 2008
Sweet Tomato Relish
Our friend, Marshall, was kind enough to share with us his late crop of tomatoes. It is a real treat to have tomatoes in October. Since there were more tomatoes than we could possibly eat, I decided to try my hand at making a tomato relish. My first batch didn’t include peppers. For the second batch, I used the few remaining sweet banana peppers from the garden. The result was 18 jars of a wonderful, sweet, spicy relish to serve with peas and greens. Thanks ,Marshall!
Sweet Tomato Relish #1
8 pounds tomatoes, peeled and diced
2 pounds onions, finely minced
3 cups brown sugar
2 teaspoons red pepper flakes
1/2 cup apple cider vinegar
Combine all ingredients in a large saucepan. Heat to a boil and simmer for 2 hours or until the mixture has thickened. Pour into sterilized canning jars. Wipe rims with a damp cloth. Adjust prepared lids and rings. Process for 10 minutes in a boiling water bath. Yield: 12 half-pint jars.
Sweet Tomato Relish #2
4 pounds tomatoes, peeled and diced
1 pound onions, finely minced
8 ounces banana peppers, seeded removed and finely minced
1 1/2 cups brown sugar
1/2 cup apple cider vinegar
1 teaspoon red pepper flakes
2 teaspoons salt
Combine all ingredients in a large saucepan. Heat to a boil and simmer for 2 hours or until the mixture has thickened. Pour into sterilized canning jars. Wipe rims with a damp cloth. Adjust prepared lids and rings. Process for 10 minutes in a boiling water bath. Yield: 6 half-pint jars.
Posted by Susan
That is a beautiful memory.
Do you now cook in a dutch oven?
Fresh biscuits, butter and applesauce would taste good.
I will bet your cabin was beautiful, one of those things that I wanted.
I had great plans to build a cordwood house and they fell apart, that would have been easier than a real log house, as you stack it and cement it together.
http://susancoggin.blogspot.com/search/label/Soup
This is simple recipe that packs a lot of flavor. I began by making chicken broth with the remnants of the roasted chicken last night. Today I assembled the soup using frozen tomatoes from our summer harvest and leftover corn. I also substituted flour tortillas for the corn tortillas in Laura’s recipe. The results were delicious. I added jalopeno peppers to Laura’s list of garnishes so Kenny can add as much heat to the soup as he wants!
Sopa de Lima
2 tablespoons olive oil
1 large red onion, diced
6 cloves of garlic, minced
1 red bell pepper, diced
1 tablespoon dried oregano
1 teaspoon cumin
20 ounces of diced tomatoes
8 cups chicken broth
2 (14 oz.) cans black beans, drained and rinsed
2 cups whole kernel corn
3 cups shredded roasted chicken
2 flour tortillas, cut into small strips
1/4 cup chopped cilantro
Juice from 3 limes
Salt and pepper to taste
Heat a large Dutch oven over medium high heat. When the pan is hot, add the olive oil and onions and cook the onions for 8 minutes or until they are translucent. Add the garlic and cook for 1 minutes. Add the red pepper and cook for 2 minutes. Add the spices and cook for 30 seconds, stirring constantly to prevent scorching. Add the tomatoes and cook for 8 minutes to concentrate the flavors. Add the chicken broth, beans, corn, chicken, tortillas and cilantro and simmer covered for 45 minutes. Before serving, add the lime juice and season with salt and pepper to taste. Serve with garnishes. Yield: 13 - 14 cups.
Garnishes
Salsa Verde
Shredded Monterey Jack cheese
Sour cream
Homemade tortilla strips
Chopped jalopeno peppers
Laura loves green salsa so I decided to give it a try and created a variation of her Farmer’s Market Salsa Verde.
Salsa Verde
1 poblano pepper
12 ounces tomatillos
1/2 large onion chopped
4 cloves garlic. crushed and peeled
1 tablespoon fresh lime juice
1/4 cup cilantro, chopped
jalopenos to taste
1/2 teaspoon salt
1 teaspoon sugar
Wash the poblano pepper and pat dry. Remove the husks from the tomatillos, wash, and pat dry. Place pepper and tomatillos on a cookie sheet and broil in the oven until the tomatillos are olive green and the pepper is charred, turning as needed. The tomatillos will cook faster than the pepper, so remove them when they are done and continue to broil the pepper until it is charred all over. Place in a bowl to cool.
Turn the oven to 425 degrees F. and roast the onions and the garlic for about 10 minutes, stirring frequently, until they are lightly browned.
Peel the poblano and remove the seeds. Place the poblano, the tomatillos, and juices in a food processor and pulse until pureed. Add the onions, garlic, and remaining ingredients to the food processer and pulse until pureed. Refrigerate. Yield: 1 1/2 cups.
Laura, thanks for these wonderful recipes that are sure to become a family favorite.
Posted by Susan
Black-eyed Peas and Turnip Green Soup
My entry for this year’s Souper Bowl was from my garden. Our patch of greens has provided us with a great harvest. On a cold, winter day, I decided to try my hand at using the greens to make a soup. Use hot sausage for to give the soup a kick. For the competition, I made croutons from my Spicy Cornbread recipe. I baked the cornbread in a sheet pan, cut it into 1-inch cubes and toasted in the oven. It made for a great presentation, but not really worth the effort. Top the soup with Sweet Tomato Relish.
Black-eyed Peas and Turnip Green Soup
1 pound hot sausage
1 ½ cups chopped onion
1 pound turnip greens
3 cups chicken broth
1 cup water
2 cans black-eyed peas
Saute onions and sausage until sausage is browned and done. Add turnip greens, water, chicken broth and black-eyed peas. Cook until the greens are tender. Add more water if needed. Serve with cornbread croutons and tomato relish.
Posted by Susan
Payton’s Chicken Stew
Payton was last year’s winner of the Quail Hollow Souper Bowl. This year, he had two entries. A favorite of the competition was his Chicken Stew. This simple recipe packs a lot of flavor. It is sure to become a family favorite!
Payton’s Chicken Stew
1 – 28 oz can fire-roasted diced tomatoes
¼ cup tomato paste
3 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
1 ½ teaspoon ground cumin
1 ½ teaspoon dried oregano
1 ½ # boneless, skinless chicken thighs
2 cups diced onion
2 cups frozen lima beans
2 cups frozen corn kernels
1 large bell pepper, diced
4 slices cooked bacon, crumbled
Lime wedges
Put tomatoes, tomato paste, Worcestershire sauce, garlic, cumin and oregano in a slow cooker. Stir to blend. Add chicken and vegetables. Cover and cook on low for 7 to 9 hours, or until chicken is tender. Remove chicken and pull into shreds using 2 forks. Return to cooker. Serve with bacon and lime wedges.
Posted by Susan
Dale is a great friend and a wonderful cook. I have enjoyed many delicious meals at her home so I was not surprised that she was the winner of the 2nd Annual Quail Hollow Souper Bowl. This soup is not only tasty, but is very simple to prepare.
Dale’s Taco Soup
1 large can diced tomatoes
1 can mild Ro-Tel tomatoes
1 can lima beans
1 can kidney beans
1 can pinto beans
1 can white hominy
1 small onion, chopped
1 ½ lb. ground beef
1 ½ cup water
Salt and Pepper
1 package Taco seasoning
1 package dry Hidden Valley Ranch dressing mix
Drain beans and hominy. Brown ground been and onions and drain. Mix all ingredients together in a soup pot. Bring to a boil and simmer until heated. You can assemble everything and cook over low heat in a crock-pot. Serve with grated cheese, sour cream, etc. Be sure to have tortilla chips on the side.
Posted by Susan
http://susancoggin.blogspot.com/search/label/Tomatoes
Green Tomato Relish
It is the end of tomato season in our garden. As we pulled up the vines, we collected all the green tomatoes. This recipe is a great way to use those tomatoes. Serve as a condiment with peas, butter beans and greens.
Green Tomato Relish
5 pounds green tomatoes
1 pound red bell peppers
1 pound onions
2 jalopeno peppers, seeded
4 1/2 cups apple cider vinegar
1 1/2 cups sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1/4 cup Kosher salt
Coarsely chop the vegetables in a food processor. Combine all the ingredients in a dutch oven and bring to a boil. Simmer for 10 minutes. Pour into sterilized jars. Wipe jar rims with a damp towel. Adjust prepared lids and rings. Process for 10 minutes in a boiling water bath.
Posted by Susan
Green Tomato Pickles
You know how it goes, you have your day planned when you receive that unexpected phone call. My task for the day was to clean out the laundry room and pack up the unused items for Wesley Woods yard sale. I was working diligently to make a dent in the mess when Kenny called. His friend Henry was cleaning out his garden and had harvested a bunch of green tomatoes. Did I want them? Of course I can’t say no to fresh veggies, especially tomatoes, and I wasn’t thrilled with my task for the day, so I said “Yes” without hesitation. Today’s cleaning day quickly turned into a day of preserving nature’s bounty for those cold winter days when we will enjoy the harvest of the summer.
So what do you do with a bucket of green tomatoes? Many years ago as an Extension Home Economist, I tried my hand at pickling and preserving just about everything. One of our favorites was Pickled Green Tomatoes. They are a wonderful accompaniment to the crowder peas and butter beans in the freezer and very easy to make. The hard part is waiting a couple of weeks for the tomatoes to pickle. Try these for a real treat when the weather is cold and you are looking for the warm thoughts of a summer garden!
Green Tomato Pickles
Green tomatoes
Apple cider vinegar
Garlic
Hot peppers
Wash the tomatoes, core and slice into wedges. Sterilize your canning jars in boiling water. Put one clove of garlic and a hot pepper into each jar. Pack the tomatoes tightly into the jars, leaving 1/2 inch head space. Pour boiling apple cider vinegar over the tomatoes. Wipe jar rims and adjust lid and rings. Process in a boiling water bath for 5 minutes.
Jennifer, I have a jar for you! I’ll bring it to Charlotte next week.
Posted by Susan
Pappa al Pomodoro aka Tomato Bread Soup
Several weeks after our Tomato Festival, I was tuned into the Food Channel and Michael Chiarello was making Pappa al Pomodoro. It reminded me of a recipe I had seen earlier in Bon Appetit. I immediately put it on my “must try” list. It is very simple to make and is quite tasty.
Pappa al Pomodoro
3 tablespoons olive oil
1/2 cup chopped onions
2 cloves garlic, minced
2 pounds fresh tomatoes, peeled and chopped
8 ounces day-old Italian bread, sliced
1/2 cups water
Salt
Fresh ground black pepper
1/4 cup chopped basil leaves
Grated Parmigiano-Reggiano
Heat the olive oil in a 12-inch heavy saucepan. Add the garlic and onion and saute for 3 minutes. Add the chopped tomatoes and their juices and cook for 5 minutes or until the tomatoes are tender.
Place the bread in a bowl and cover with water. Using your hands, break up the bread into small pieces. Add the bread to the saucepan and simmer until the bread absorbs the liquid. The mixture is very thick. Stir in the basil and season with salt and pepper. Simmer for 10 minutes and serve hot, topped with the Parmesan and fresh basil. Serves 4.
You can add extra olive oil or a drizzle of balsamic vinegar.
Posted by Susan
Making Fresh Pasta
My latest kitchen tool is a pasta maker. One of my goals for retirement was to make fresh pasta. I have watched many a chef make pasta and it seemed so easy. And it is! I followed the recipe that came with the pasta maker - 2 cups flour and 2 eggs. After letting the dough rest, I divided it into 4 pieces. The hardest part was finding a place to mount the pasta maker. Running the dough through the machine was quite simple. The first batch was for experimenting with the machine. It took a few tries before I realized that the larger number, 6, on the pasta maker was the narrowest setting. So for the second batch, I used the largest setting, 1, and worked down to 6. With the fettucine cutting attachment, I made some wonderful strands of pasta. I lightly floured the dough to keep it from sticking together while I started the water boiling and made the sauce.
With no plan for the sauce, I looked to the garden for inspiration and found 2 of my favorite ingredients, fresh tomatoes and basil.
Garden Fresh Tomatoes and Pasta
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup chopped onions
1/4 cup white wine
3 tomatoes, peeled and chopped
1/4 cup chopped fresh basil
1/3 cup fresh mozzarella cheese, diced
1/4 cup Parmesan, grated
Fresh pasta
Heat the oil in a large saucepan. Add garlic and onions and cook until onions are tender. Add wine and tomatoes and cook on medium high for 5 minutes. Cook the pasta in salted boiling water for 3 minutes or until al dente. Add the cooked pasta to the sauce, and stir in basil and mozzarella. Simmer until the mozzarella begins to melt.
Pour into a serving bowl and top with grated Parmesan and garnish with basil. Serves 2.
Posted by Susan
My Favorite Meal
It doesn’t get any better than a dinner of fresh vegetables from the garden. This is my favorite combination — crowder peas, cream-style corn, fried okra, sliced tomatoes, a slice of Vidalia onion, and a wedge of cornbread. The okra was dipped in egg and a mixture of equal parts of cornmeal and flour, seasoned with salt and fried in canola oil until golden brown. The cream-style corn is a combination of Trucker’s Favorite and Silver Queen white corn. This is a messy, time consuming process, but definitely worth the effort. Cut the kernels from the cob, not too deep, and scrape the cob to render all the goodness from the ears. To cook the corn, we started by frying streak of lean (often labeled salt pork) and add the drippings to the corn. Cook over low heat with the drippings from the streak of lean, stirring frequently. Add water as needed to thin the corn. Season with salt and pepper. This simple meal is a real Southern favorite!
Posted by Susan
Tomato Fest 2008
Tomato Fest is all about the tomato. The meal included Tomatoes and Goat Cheese; Cream Cheese and Pepper Jelly; Gazpacho (thanks Nan); BLTs, Tomato, Basil and Feta Pasta (thanks Tonya and Scooter); BLTs with Basil Mayonnaise; Tomato Tart; and Watermelon for dessert (thanks Payton and Terri).
Tomatoes and Goat Cheese
4 - 5 large tomatoes, peeled and chopped
2 tablespoons Williams-Sonoma Pesto Dipping Sauce
1/4 cup julienned basil leaves
Salt and pepper to taste
10.5 ounces goat cheese
Mix together tomatoes and pesto dipping sauce. Season with salt and pepper. Pour over goat cheese and top with basil. Serve with crostini and crackers. Note: olive oil can be substituted for the pesto dipping sauce.
Tomato Basil Tart
1 purchased pie pastry
4-5 large tomatoes, peeled and sliced
1/2 Vidalia onion, thinly sliced
8 ounces Mozzarella cheese, sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons Williams-Sonoma Pesto Dipping Sauce
10 -12 basil leaves
2 cloves garlic, thinly sliced
1/2 half cup grated Parmesan
Preheat oven to 375 degrees. Roll pastry on a floured board to fit an 11-inch tart pan. Place pastry in pan and trim to fit. Prick the pastry, line with parchment pastry and fill with dried beans or pie weights. Bake for 15 minutes or until lightly brown. Allow to cool. Arrange the mozzarella over the pastry and top with onion slices and tomatoes. Season with salt and pepper. Dip basil leaves in pesto dipping sauce and add to tart. Sprinkle garlic slices over tart. Pour pesto dipping sauce over tart. Top with grated Parmesan. Bake for 30 - 45 minutes. Allow tart to set for 10 minutes before cutting. Serve hot. Yield: 8 servings. Note: Olive oil can be substituted for pesto dipping sauce.
Posted by Susan
There is nothing better than a summer garden. This year’s garden includes tomatoes, peppers, cucumbers, crowder peas, speckled butter beans, okra, La France green beans, eggplant, zucchini squash, yellow squash, patty pan squash and a variety of herbs. The results are great summer meals! No garden is complete without flowers. Zinnias and nasturtiums adorn the table and the food.
Posted by Susan
Panzanella and Basil Mayonnaise
When the tomatoes are ripe in the garden, it is time to make Panzanella and Basil Mayonnaise. My inspiration for Panzanella comes from Giada (Panzanella : Food Network). Panzanella is basically a tossed salad with bread substituted for lettuce. I changed a few things and you can personalize my version with your favorite salad ingredients. For the bread, I used a ciabatta loaf from Panera Bread but it also works well with other breads. I first saw Basil Mayonnaise in Southern Living and it adds a new dimension to tomato sandwiches.
Panzanella
1 loaf ciabatta
Olive oil
5 large summer tomatoes, peeled and chopped
1/3 cup red wine vinegar
2 cloves garlic, finely minced or grated with a microplane
2/3 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped onions
1/4 cup chopped green olives
2 tablespoons capers
1/2 cup (or 1/2 jar) roasted red peppers, thinly sliced
1/4 cup thinly sliced basil leaves
Parmesan cheese, grated
Cut the ciabatta into 1-inch pieces and place on a cookie sheet. Drizzle with olive oil and bake in a 425 degree oven until lightly browned. Toss the bread with the chopped tomatoes.
Combine the vinegar, garlic and olive oil in a jar and season with salt and pepper. Pour about 1/2 of the viniagrette over the bread and tomato mixture and toss to coat. Place half the bread mixture in an oblong serving bowl. Top with half of the onions, olives, capers, peppers and basil. Repeat layers and top with grated Parmesan. Let sit at room temperature for 30 minutes. Serves 8.
Basil Mayonnaise
1 cup mayonnaise
1/4 cup basil leaves
Zest of one lemon
Juice of 1/2 lemon
Place all ingredients in a food processor and process until the basil is finely chopped.
Posted by Susan
Quail Hollow
I am, have been, and will always be a Georgia Girl. My grandmothers and mother taught me the “Life” and I am living it at Quail Hollow, my little taste of heaven. My “Life” is centered around gardening, cooking, and sharing Quail Hollow with family and friends.
http://susancoggin.blogspot.com/search/label/Vegetables
Guacamole Salad
adapted from Ina Gartin
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 red onion, diced
2 jalapeno peppers, seeded and chopped
Zest from 1 lime
1/4 cup freshly squeezed lime juice (2 limes) or more to taste
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before serving, add the avocados. Serve at room temperature.
Posted by Susan
Roasted Beets and Oranges Salad with Citrus Vinaigrette
6 beets
2 tablespoons extra virgin olive oil
2 sprigs fresh thyme
Salt and pepper to taste
1 medium onion, thinly sliced
5 tablespoons balsamic vinegar
3 tablespoons honey
2 tablespoons extra virgin olive oil
2/3 cup fresh orange juice
1/3 cup extra virgin olive oil
Juice from 2 lemons
1 teaspoon orange zest
3 tablespoons honey
1 tablespoons fresh thyme
1 teaspoon salt
2 oranges, peeled and sectioned
Salad greens
1/4 cup blue cheese crumbles
1/4 cup roasted pecans, chopped
Wash the beets and cut off the tops. Place the beets in a roasting pan, drizzle with the olive oil, thyme, salt and pepper and roast at 400 degrees F. for 45 minutes to 1 hour, or until tender. Remove from the oven, cool, remove skins and and cut into wedges. Combine the balsamic vinegar, honey and olive oil in a saucepan and bring to a boil. Add beets and onions and toss to coat. Remove from the heat and let cool.
Make the vinaigrette by whisking together the citrus juices, honey, olive oil, thyme and salt. Toss the salad greens with just enough vinaigrette to coat the lettuce (you will have some left over). Plate the greens and top with the roasted beets and onions, orange slices, blue cheese and pecans. Serves 8.
For those of you who want to make this salad in a hurry, pick up a jar of pickled beets and some orange sections. I think you will like the results.
Posted by Susan
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