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Is Recession Preparing a New Breed of Survivalist? [Survival Today - an On going Thread #2]
May 05th,2008

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

TOPICS: Agriculture; Food; Gardening; Pets/Animals
KEYWORDS: barter; canning; cwii; dehydration; disaster; disasterpreparedness; disasters; diy; emergency; emergencyprep; emergencypreparation; food; foodie; freeperkitchen; garden; gardening; granny; makeamix; nwarizonagranny; obamanomics; preparedness; recession; repository; shinypenny; shtf; solaroven; stinkbait; survival; survivalist; survivallist; survivaltoday; teotwawki; wcgnascarthread
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To: All

Food Storage Newsletter #0020 - FREE monthly Email newsletter - August

“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,

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

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

72 Hour Kit Goal:
Shampoo; toiletries; sunblock; insect repellant
- More 72-Hour Kit Ideas

First Aid Kit Goal:
Antibiotic ointment - 1 tube per person
- More First Aid Kit Ideas

Shelf Life & Date Codes for This Month’s storage items:

Corn, canned - 24-36 months
Corn, Green Giant - 36 months
Corn (whole & creamed), Del Monte - 24 months 1-800-543-3090
Green Beans, Del Monte - 24-30 months 1-800-543-3090
Tomatoes, canned - 36 months+ unopened (2 - 3 days opened, refrigerated)
Vegetables, Bush Beans Brand - 28 months
Vegetables, canned - 24-48 months unopened
Vegetables, dehydrated flakes - 6 months
Vegetables, dried - 12 months
Vegetables, Green Giant - 24 months
Vegetables, Libby’s - 36 months + 1-888-884-7269
Vegetables, Pillsbury - 24 months 1-800-328-6787
Vegetables, Progresso - 24 months
Jello Kraft Foods - 24 months
Gelatin & Gelatin Mixes- 18 months
Fruit juices, Dehydrated - 12 months
Kool Aid - 18-24 Months Kraft Foods 1-800-543-5335
Drink Mix: Country Time Lemonade; Crystal Light; Tang - 24 Months

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

This Month’s Cooking with Food Storage Ideas:

Green or Wax Beans

Use young, tender beans, if possible. Older beans require 15 minutes
more processing time. Beans are particularly susceptible to spoilage, so
be sure jars are sterilized and check that caps have not bulged before
opening. (Allow ¾ pound for each pint jar)
Wash beans thoroughly and trim the ends. Leave whole or cut into 1 to
2-inch lengths. Drop into boiling water and boil for 3 minutes. Pack
into hot, clean jars, add ½ teaspoon salt for each pint, and cover with
the boiling water, leaving 1-inch headspace. Close the jars and process
at 10 pounds pressure in a steam-pressure canner, allowing 20 minutes
for pint jars and 25 minutes for quarts.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Summer Squash

(Allow 2-4 pounds for each quart jar)
Wash squash thoroughly, but do not peel it. Cut into ¼-inch slices and
boil for 3 minutes. Pack into clean, hot jars, add ½ teaspoon salt for
each pint, and cover with the boiling water, leaving 1-inch headspace.
Close the jars and process at 10 pounds pressure in a steam-pressure
canner, allowing 30 minutes for pint jars and 40 minutes for quarts.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

College Student Stew

1/2 pound Stew meat
1 can Carrots, drained
2 small Potatoes, quartered
4 Cubes beef bouillon
1 tablespoon Italian herbs
2 cups water
Put all ingredients in the crockpot. Add water and turn on crock pot
on LOW for 8 to 9 hours. Thicken with a mixture of flour and cold water,
if desired. Taste and adjust seasonings. Serve with biscuits.
- from Crockpot Recipes and Resources

Chicken Pot Pie

3 to 4 cups cooked chopped chicken
1 (16-ounce) can mixed vegetables, drained
1 can cream of chicken soup
1 cup chicken broth
1 cup self-rising flour (if using ordinary flour, add 1 tsp. baking
powder and 1/2 tsp. salt)
1 tsp. baking powder
1 cup milk
1/2 stick (1/4 cup) margarine, melted
Place chicken in a large casserole dish and add vegetables, soup and
broth. Mix together, in a separate bowl, the next 4 ingredients for the
topping. Pour the topping mixture over the chicken. Bake at 425 degrees
for about 45 minutes or until the crust is golden brown.
- from Emergency Food Preparation

Basic Fruit Gelatin

Combine in saucepan:
1 c. fruit juice, drained from canned fruit
1 envelope unflavored gelatin
Stir to begin dissolving gelatin. Then heat almost to boiling point
until liquid is clear. Remove from heat and add:
1 c. cold fruit juice or water
1 Tbs. Lemon juice
1 Tbs. Frozen orange juice concentrate
Chill until set.
When partially set, fold in fresh or drained canned fruits as desired.
If using fresh unsweetened fruits and tart juice, add 2-4 Tbs. Sugar to
hot gelatin mixture.
When partially set, fold in 1 c. shipped cream or cottage cheese.
Replace second cup fruit juice with 1 c. chilled yogurt.
Omit lemon juice and/or orange concentrate if using strong-flavored
fruit juices.
(Serves 4-6)
- from “More-with-Less Cookbook” byDoris Janzen Longacre; Designed by
Mary E. Showalter ISBN: 0836117867

Home-made Jello - from Alice Faber

(For anyone with a sensitivity to aspartamane)
1 envelope unflavored gelatin.
1/2 envelope unsweetened Kool-Aid, in the flavor of your choice
3/8 cup + 1 tsp Splenda
1 cup boiling water
1 cup cold water
Prepare as you’d expect (dissolve gelatin, Splenda, Kool Aid in boiling
water; stir in cold water; divide into 4 little dishes; chill
The flavor isn’t quite as intense as that of packaged Jello. I have a
feeling though that a whole packet of Kool-Aid would be too much.
- from newsgroup recipes - Volume 2
Downloaded in Word 6.0 format
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose)
without carbohydrates. (To substitute Splenda in recipes, use an equal
amount as sugar called for in the recipe.) For
tips in baking, see

Jello Popcorn

1 c. light corn syrup
1 (3-oz.) pkg. Jello
½ c. sugar
9 c. popped corn
Bring syrup and sugar to a boil. Remove and add Jello. Stir until
dissolved. Coat popcorn and form into balls.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN:

Mock Raspberry Jam

8 c. zucchini (peeled and seeded) (put in blender)
1 c. lemon juice
Cook for 15 minutes at full boil. Do not drain.
2 (6-oz.) pkg. Raspberry Jello
6 c. sugar
1 pkg. Pectin
Cook 10 minutes at rolling boil. Pour into sterilized bottles and
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232

Rice Cream

1 envelope gelatin
3 c. (3/4 L) milk
3 Tbs. Rice
1 ½ Tbs. Sugar
1/8 tsp. Salt
1 c. (1/4 L) heavy cream
1 tsp. Vanilla
Soak the gelatin in 3 tablespoons cold water. Put 2 cups of the milk
in a heavy-bottomed saucepan, add the rice, and cook, stirring often to
prevent scorching, until the rice is tender, about 20 minutes. Add the
gelatin and stir to dissolve, then add the remaining cup of milk, sugar,
and salt. Let cool. Whip the cream until soft peaks from, add the
vanilla, and fold into the rice mixture. Cover and chill. Serves 8 to
10. (Good with a little maple syrup on top.)
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Quick Strawberry Jam

Mix well and let stand 4 hour or overnight:
2-3 c. mashed strawberries (depending on desired thickness)
3 c. sugar
Bring to a hard boil. Reduce heat to medium. Boil 10 minutes.
1 (3-oz.) pkg. Strawberry gelatin
Mix until well dissolved and bring to boiling point again. Remove
from heat and let set a few minutes. Stir again. Put in jars and keep in
refrigerator or freezer.
Strawberries with pineapple gelatin.
Raspberries with raspberry gelatin.
Grapes with grape gelatin.
Peaches with peach, lemon, or pineapple gelatin.
5 c. rhubarb, chopped, with raspberry or strawberry gelatin.
(Makes about 4 cups)
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by
Mary E. Showalter ISBN: 0836117867

Orange Fruit Salad

1 lg. Can peaches, 1 lg. Can pears, 1 lg. Can pineapple - Drain the
juice off and dice fruit. Sprinkle with one (3-oz.) package of orange
Jello (do not dissolve in water). Let set for 3 hours or overnight. Add
1 (8-oz.) carton cool whip and 1 (8-oz.) carton of sour cream.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232

Lime Frost

Prepare as directed on package:
1 pkg. Lime gelatin
Chill until nearly firm. Combine in blender:
Lime gelatin
1 pt. Slightly softened vanilla ice cream
1 Tbs. Lime juice
Blend until mixture begins to hold shape. Pour into 6 sherbet glasses
and chill. Serve with whipped topping and a lime slice for garnish.
Use other flavors of gelatin.
Prepare gelatin with 1 envelope unflavored gelatin, ½ c. frozen orange
juice concentrate, and 1 ½ c. water. Dissolve according to package
(Serves 6)
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by
Mary E. Showalter ISBN: 0836117867

Punch for the Bunch

1 (3-oz.) pkg. Cherry Jello
1 c. boiling water
1 (6-oz.) can frozen lemonade
1 (6-oz.) can orange juice OR large can pineapple juice
Mix altogether with above:
3 c. cold water
1 qt. Cranberry juice
1 bottle gingerale
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232

NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
Recipes from all previous Food Storage Newsletters are now online at
(More Food Storage Recipes - )

This Month’s Spiritual Preparation Ideas:

Remember to put on the “whole armour of God” each day. Study the
scripture below and pray for wisdom and enlightenment regarding this
scripture. Ephesians 6: 10-18 “Finally, my brethren, be strong in the
Lord, and in the power of his might. Put on the whole armour of God,
that ye may be able to stand against the wiles of the devil. For we
wrestle not against flesh and blood, but against principalities, against
powers, against the rulers of the darkness of this world, against
spiritual wickedness in high places. Wherefore take unto you the whole
armour of God, that ye may be able to withstand in the evil day, and
having done all, to stand. Stand therefore, having your loins girt about
with truth, and having on the breastplate of righteousness; And your
feet shod with the preparation of the gospel of peace; Above all, taking
the shield of faith, wherewith ye shall be able to quench all the fiery
darts of the wicked. And take the helmet of salvation, and the sword of
the Spirit, which is the word of God: Praying always with all prayer and
supplication in the Spirit, and watching thereunto with all perseverance
and supplication for all saints”

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

“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 Food Storage webpage at Information about each book,
ordering information, and resources are provided as available.

(More Food Storage books & ideas are at )

This Month’s Frugal Living Tips:

Study new methods of home repair and maintenance. Learn to fix a leaky
faucet, repair a screen door, restore furniture, paint walls and
ceilings, make draperies, build a work bench or bookshelf, stabilize
loose or damaged plaster, fix sticking drawers, replace damaged
countertops, mend a fence, make chair or table legs more sturdy, patch a
leaky roof, weatherize your home with insulation, patch nail holes in
walls, glue loose table legs, improve the flow through the garbage
disposal, reweave fabric on lawn furniture, or repair bicycles.
“Life is made up of small daily acts,” said Sister Barbara B. Smith,
former Relief Society general president. “Savings in food budgets come
by pennies, not only by dollars. Clothing budgets are cut by mending,
stitch by stitch, seam by seam. Houses are kept in good repair nail by
nail. Provident homes come not by decree or by broad brushstroke.
Provident homes come from small acts performed well day after day. When
we see in our minds the great vision, then we discipline ourselves by
steady, small steps that make it happen.” (Ensign, Nov. 1980, p. 86.)

Get lots of home repair tips at

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)
(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

3,951 posted on 03/06/2009 8:13:57 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
[ Post Reply | Private Reply | To 3918 | View Replies]

To: nw_arizona_granny
Granny, when I was a boy growing up in a true log house, heated by two fireplaces, my Mother would bake biscuits and bread pudding in the Dutch oven on the hearth! (She made lots of other dishes with the Dutch oven, but those are the two I recall most vividly.)

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.

3,952 posted on 03/06/2009 8:16:58 PM PST by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)
[ Post Reply | Private Reply | To 3949 | View Replies]

To: mad_as_he$$

>>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...

3,953 posted on 03/06/2009 8:18:22 PM PST by DelaWhere ("Without power over our food, any notion of democracy is empty." - Frances Moore Lappe)
[ Post Reply | Private Reply | To 3939 | View Replies]

To: Marmolade
I am anxious to hear how this works out for you. Was thinking of trying it myself. It’s a bit early for me to start (and besides, my potato starts haven’t arrived yet)

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.

3,954 posted on 03/06/2009 8:26:55 PM PST by Wneighbor
[ Post Reply | Private Reply | To 3915 | View Replies]

To: CottonBall

>>>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!

3,955 posted on 03/06/2009 8:51:58 PM PST by DelaWhere ("Without power over our food, any notion of democracy is empty." - Frances Moore Lappe)
[ Post Reply | Private Reply | To 3940 | View Replies]

To: All; DelaWhere

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

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

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

3,956 posted on 03/06/2009 9:01:47 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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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.

3,957 posted on 03/06/2009 9:16:41 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

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.

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

3,958 posted on 03/06/2009 9:27:15 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

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
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
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.

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.

3,959 posted on 03/06/2009 9:34:26 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

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

3,960 posted on 03/06/2009 9:38:34 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

This is not fun at all, Free Republic has made me sign in 2 of the last 3 posts.....granny]

Simple Layer Cake
1 cup butter or margarine
2 cups sugar
3 cups sifted Swans Down Cake Flour
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks before icing.
Posted by Susan

Granny’s Layer Cake with Chocolate Icing

When it comes to cake, there is nothing better than a Chocolate Layer Cake. I like the old fashioned kind with chocolate icing that is cooked. Mama Geiger, my mom and Granny, Kenny’s mom, were experts when it came to this cake. I remember being in the kitchen with Mama, baking the layers and frosting the cake with this delicious chocolate icing that becomes hard when cooled. This week as we were going through Granny’s house, Peggy found Granny’s recipe for Chocolate Icing. On top of the refrigerator was Granny’s cake plate and cover. This cake plate has been on the road many times, to Church dinners and reunions, often with the Chocolate Cake inside. I copied the recipe and headed home with the cake plate to see if I could bake this special cake.

I am no baker. I can count on my fingers the number of times I have baked a layer cake. My first attempt was pretty good. There is an art to the icing - it must be warm enough to spread, but it cools quickly so you must work fast. I realized that as the icing cooled! There is enough icing for 3 layers, but since I only had 2 pans, the chocolate was very thick on the top.

Granny’s Layer Cake with Chocolate Icing

Yellow Cake Layers
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cups butter
2 eggs
2 teaspoons vanilla
1 1/4 cups milk

Preheat oven to 350 degrees F. Grease the bottom of 2 9-inch cake pans, line with waxed paper and flour. Sift together flour, baking powder and salt. Cream sugar and butter together. Add eggs and vanilla and beat until thoroughly mixed. Add flour mixture and milk, alternating and beating after each addition. Continuing beating one minute after all ingredients are added. Pour evenly into the prepared pans and bake 30 -35 minutes, or until a wooden toothpick comes out clean. Cool layers on wire racks for 10 minutes. Remove from pans and cool completely on wire racks before frosting.

Chocolate Icing
3/4 cup cocoa
3 cups sugar
3/4 cup butter
3/4 cups evaporated milk

Put all ingredients in a large saucepan. Stirring frequently bring to a boil and cook 1 minute. Remove from the heat and let cool until hand temp on the bottom of the pan. Beat to spreading consistency. Ice layers immediately.

So what will I do next time?

* Buy new cake pans, 3 of them, and a cake spreader.
* Make sure all ingredients are room temperature.
* Watch the icing closely for the right temperature for spreading.

Who knows, I may one day be a baker!
Posted by Susan

Panna Cotta

For Father’s Day, I was to make a dessert. I have been wanting to try Panna Cotta and this was the perfect time. It was a hit! It was served with your choice of blueberries or strawberries. I was surprised at how tasty the Strawberries in Balsamic Vinegar was.

Panna Cotta
1 envelope gelatin
1 1/2 cups half and half
1 cup heavy cream
1/2 cup sugar
1 vanilla bean
In a small bowl, mix together the gelatin and 1/2 cup of the half and half. In a saucepan, combine the remaining half and half, heavy cream and sugar. Slice the vanilla bean in half and scrape out the seeds. Add the seeds and the pad to the cream mixture and heat to a simmer (206 degrees F). Remove from the heat and remove the pod.

Whisk in the gelatin mixture until the mixture is smooth. Strain into a large measuring cup. Pour into ramekins and chill for 4 hours.

To unmold, set the ramekins in a pan of warm water for 5 to 10 seconds. Loosen the edges with a knife. Serve with fruit topping. Makes 6 servings, depending on the ramekin size.

Blueberry Sauce
1 cup water
1 cup sugar
2 1/2 cups blueberries
1 teaspoon vanilla extract
1 teaspoon balsamic vinegar
Mix sugar and water in a saucepan, bring to a boil and reduce by half, stirring frequently. Coarsely chop blueberries in a food processor. Add the blueberries and vinegar to the sugar mixture and chill. This makes a lot. Use the leftovers for pancakes or serve with hot biscuits.

Strawberries and Balsamic Vinegar
1 pint strawberries, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
Mix together and let stand at room temperature for 1 hour.
Posted by Susan

3,961 posted on 03/06/2009 9:51:24 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

No Knead Bread, so simple a 4-year old can make it! Well, maybe so, if they have the correct ingredients. One of the recipes featured in the Cooking with Cast Iron class at Williams-Sonoma was Rosemary and Lemon No Knead Bread. My task was to make the bread ahead of time and serve during the class. After many failed attempts, I discovered the solution was simply in the selection of ingredients.

It all begins with the flour. All-purpose flour works, if you select a hard wheat all-purpose flour such as King Arthur or Pillsbury. I used Martha White, an excellent soft wheat flour commonly used for cakes, pastries and quick breads. Soft wheat flours don’t contain enough gluten, an essential protein needed for the bread to rise. Bread flour has a high gluten content and will give you the best results.

Next is the yeast. The recipe called for 1/4 teaspoon of active dry yeast. I bought Fleischmann’s Active Dry Yeast and it took an entire packet - 2 1/4 teaspoons - to create a decent loaf of bread. What you should buy is Fleischmann’s Rapid Rise yeast. Just 1/4 teaspoon of the yeast will give you a light, delicious bread.

Now comes the equipment. You will need a cast iron Dutch oven. I used a 2 3/4 quart Le Creuset Round Dutch Oven. You must heat the pot in a 450 degree F. oven for at least 30 minutes before baking the bread. The Dutch oven acts as a mini oven and creates the perfect environment for baking this light, crusty bread. Give this recipe a try and it will become a favorite!

No Knead Bread

3 cups bread flour
1/4 teaspoon Fleischmann’s Rapid Rise yeast
1 1/4 teaspoon kosher salt
1 1/2 cups warm water

Mix together the dry ingredients in a large bowl. Add the water and stir until the mixture forms a sticky ball. Cover the bowl with plastic wrap and place in a warm spot. Allow to rise for 12 - 18 hours.

Remove the ball from bowl to a floured surface. Fold the dough over 2 times (shape should be a rectangle) and allow to rest for 15 minutes. With floured hands, fold the long ends into the center. Then take the other ends and fold to the middle and place, seam side down on a tea towel dusted with cornmeal. Place in a bowl and allow to rise for 2 hours in a warm place.

Preheat the oven to 450 degrees F. Place a cast iron Dutch oven into the hot oven at least 30 minutes before baking the bread, Remove the Dutch oven from the oven, being very careful not to burn yourself. Move the bread from the bowl and place seam side up in the Dutch oven. Don’t worry about extra flour or cornmeal on the bread, it will give the finished loaf rustic look.

Bake at 450 degrees F. for 30 minutes. Remove lid from the Dutch oven and cook for 15 - 25 minutes and the crust is browned. Cool on a wire rack.

Posted by Susan

Sweet Potato Bread

I found a great sale on sweet potatoes so I decided to buy some and try out a couple of recipes for Sweet Potato Bread. I tried two recipes and my stitching friends selected this one as the best. Thanks to Closet Cooking Kevin for the inspiration!

Sweet Potato Bread
1 3/4 cups self rising flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
3/4 cup brown sugar
1/4 cup honey
2 eggs
1/4 cup buttermilk
1 cups sweet potato, cooked and mashed
1/2 cup pecans, chopped

Mix the dry ingredients in a bowl. Cream the butter and brown sugar. Add the honey, eggs, buttermilk and sweet potato into the butter and sugar. Stir the sweet potato mixture into the flour mixture. Stir in the pecans. Pour the batter into a 9x5 inch greased loaf pan. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 1 hour. Pour the praline sauce on and and let cool.

Praline ToppingIngredients:
1 tablespoon butter
1/4 cup brown sugar
1/2 cup pecans, roasted and chopped
1 cups powdered sugar
2 tablespoons water

Cook the butter and brown sugar in a small skillet until caramelized, about 5 minutes. Stir in the pecans. Pour the mixture onto a piece of parchment paper and let cool. When the praline mixture is cook, break with a rolling pin. Mix the powdered sugar into the water. Mix the praline and sugar water together.
Posted by Susan

Spicy Southern Cornbread

In the South, we love our cornbread! Traditionally, it is a very simple recipe, consisting of cornmeal mix, eggs, buttermilk and oil. For this recipe, I decided to break tradition and add some spice to the cornbread. Cornbread must be baked in cast iron bakeway! I am lucky to have cornstick pans from my grandmother and Kenny’s grandmother, a wedge pan that belonged to Granny and skillets that belonged to Mama. This recipe makes a lot of cornbread. You can use a couple of large skillets or do as I did and pull out all your vintage bakeway - 2 cornstick pans, 1 9-inch wedge pan and 3 6-inch skillets. This recipe makes a lot!

Spicy Southern Cornbread
3 cups cornmeal mix
2 cups buttermilk
3 eggs, beaten
1 - 14 oz. can cream-style corn
1 cup minced onion
1 1/2 cups grated Cheddar cheese
1 can green chilis
1/4 cup chopped jalopeno peppers
1/2 cup mayonaise
Preheat oven to 375 degrees F. Coat cast iron bakeware with oil. Put the pans in the oven while it is preheating. In a mixing bowl, mix together all the ingredients. Spoon mixture into the pans and bake for 35 - 45 minutes, depending on the size of the pans.
Posted by Susan

3,962 posted on 03/06/2009 9:56:56 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All; JDoutrider

For the bread bakers

3,963 posted on 03/06/2009 10:11:16 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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[A for sale pills site, but this will give you an idea what to grow and make your teas from at home.
Posted for historical information, you must consult your own doctor, if you are ill...... granny

The 55 Best Herbal Remedies

The 55 Best Herbal Remedies
by Michael Castleman, Natural Health

Not long ago, American herbalists had to rely on folklore and anecdote. There was little clinical data on herbs, and what did exist was mostly published in German. But researchers (and translators) have been busy of late, and we now have proof that herbs are viable treatments for many ailments.

“Herbs won’t replace pharmaceuticals, but the research shows that—for many conditions—herbs work well, are cheaper than drugs and cause fewer side effects,” says Mary Hardy, M.D., medical director of the integrative medicine program at Cedars-Sinai Medical Center in Los Angeles. “Herbs aren’t quite mainstream, but they’re moving in that direction. Patients are interested in them, and doctors are increasingly familiar with herb research.

“Twenty years ago, there was no integrative program at Cedars-Sinai” she adds. “Now there is. That says something”Here, then, are the proven, 55 best herbal treatments. Stick to the dose specified in the studies or on the product label. When making teas, use 1 to 2 teaspoons of herb per cup of boiling water, steeped for 10 minutes. Tell your physician about any herbs you plan on using, especially if you’re pregnant or nursing, have a chronic medical condition or take medication regularly.

Click Here for Fresh Organic Herbs, Spices & Essential Oils
(1) Aloe Vera for Burns

Sometimes studies tell us what we already know. Aloe vera is the herb for minor burns, a fact that was confirmed most recently in the Journal of the Medical Association of Thailand. Keep a potted aloe on your kitchen sill; it requires no care beyond weekly watering. For minor burns, snip off a thick leaf and slit it open; scoop out the gel from the inner leaf and apply to the burn.

(2) Black Cohosh for Menopause

The Algonquin Indians used black cohosh to treat gynecological ills, and it was a key part of Lydia E. Pinkham’s Vegetable Compound, sold in the 1870s to treat “female complaints and weaknesses.” In a recent German study on menopausal hot flashes, subjects were given estrogen, a Valium-like tranquilizer or black cohosh (Remifemin, two tablets twice a day). The herb, which is an option for women who can’t take estrogen, worked best. “The vast majority of studies show benefit,” says Mark Blumenthal, executive director of the American Botanical Council.

(3) Boswellia for Arthritis and Joint Injuries

Did the three wise men suffer aches and pains from their long camel ride? Luckily, they had frankincense, aka boswellia, a traditional Ayurvedic medicine for arthritis and joint injuries. In a study published in Alternative and Complementary Therapies, Egyptian researchers gave people with osteoarthritis of the knee boswellia and turmeric or a placebo. After three months, the herb group showed significantly greater relief from knee swelling.

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(4) Chamomile for Digestive Problems

“Chamomile tea, perhaps the best-known herbal tisane, is widely employed as a digestive remedy throughout Europe, and its therapeutic use is well documented,” says David Hoffman, author of Medical Herbalism. The herb relaxes spasms of the smooth muscles and counters inflammation in the gut lining; it also has antiseptic and vasodilatory effects. Allergic reactions are possible, especially if you’re sensitive to ragweed.(5) Chaste Tree for Premenstrual Syndrome

It won’t preserve virginity, but chaste tree has hormonal effects that minimize monthly symptoms. When 1,634 German PMS sufferers took chaste tree, 93 percent reported benefit. In tests against two other popular treatments, vitamin [B.sub.6] and Prozac, the herb worked as well as the drug and better than the vitamin. “Chaste tree is the best herb for PMS,” says James A. Duke, Ph.D., author of The Green Pharmacy. “It’s safe and the studies are convincing. “Just be patient: It can take three months to experience benefit. Some women report stomach distress, headache and increased menstrual flow.

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(6) Coffee for Athletic Stamina

The caffeine in coffee or tea stimulates not only alertness (and jitters and insomnia), but also athletic performance. Korean researchers at the Institute for Elderly Health in Seoul asked athletes to ride stationary cycles until they felt exhausted—before and after drinking the equivalent of one tall Starbucks coffee. After their java break, they were able to ride significantly longer.

(7) Coffee for Pain Relief

Anacin and Excedrin claim that their “extra ingredient” provides greater pain relief. What is it? Caffeine. Many reports, including one in the Archives of Internal Medicine, have shown that adding about 65 milligrams of caffeine to aspirin, ibuprofen or acetaminophen increases pain relief by around 40 percent. Caffeine blocks pain perception, has pain-relieving action, and elevates mood, which also helps minimize pain. Next time you have a headache, wash down your favorite pain pill with coffee or tea for more relief.

(8) Coffee as a Decongestant in Colds, Flu and Ssthma

Caffeine opens narrowed bronchial tubes, according to Joe and Teresa Graedon, authors of The People’s Pharmacy. According to a report in the Annals of Epidemiology, the odds of experiencing current asthma symptoms were reduced 29 percent for subjects who drank coffee on a regular basis when compared with non-coffee drinkers.

(9) Cranberry for Urinary-Tract Infection

Cranberry prevents bacteria from sticking to the bladder wall long enough to cause an infection. Finnish researchers divided 150 recurrent UTI sufferers into three groups. One drank cranberry juice (50 milliliters a day). Another took Lactobacillus. The third took nothing. After six months, 36 percent of the no-treatment group and 39 percent of the Lactobacillus group reported at least one recurrence. Of the juice drinkers, only 16 percent had recurrences. Other options are dried cranberries (Craisins) and cranberry-extract capsules. “I recommend cranberry for UTI,” Duke says. “But if you drink the juice, you have to drink a lot. It’s usually easier to munch on the dried berries or take capsules.”

(10) Echinacea for Colds and Flu

The root of this daisy-like flower revs up the immune system. According to an analysis by University of Wisconsin researchers, in eight of nine studies evaluating echinacea for upper-respiratory infections, the herb reduced symptoms and accelerated recovery compared with placebos. “As soon as I feel a cold coming on, I take it—and my cold is mild and brief,” says Duke. Echinacea is available in teas and capsules, though most herbalists prefer tinctures. Liquid echinacea products may cause temporary, harmless numbing or tingling of the tongue; minor stomach upset is possible with tinctures.

(11) Evening Primrose Oil for Lowering Cholesterol

Evening primrose seeds contain an oil with a high concentration of compounds rarely found in plants: essential fatty acids, specifically gamma-linolenic acid. In one study, reported in The Review of Natural Products, 79 people with high cholesterol took 4 grams of Efamol every day for three months (which provides about 320 mg of GLA), and their average cholesterol level fell 31.5 percent. The suggested dose for evening primrose oil starts at 1-gram gelcaps twice or three times a day. High cholesterol requires professional care, so consult your physician about GLA.

(12) Evening Primrose Oil for Rheumatoid Arthritis

The EFAs in EPO are also a powerful anti-inflammatory. University of Pennsylvania researchers gave 37 arthritis sufferers borage oil (which contains GLA) or a placebo, The placebo had no effect, but the herb group reported 45 percent less pain with no side effects. Other studies utilizing GLA obtained similar results. Rheumatoid arthritis requires professional care, so consult your physician about GLA.

(13) Feverfew for Migraine Prevention

British scientists at the University of Exeter analyzed six studies of feverfew, concluding that the herb significantly reduces the frequency of migraine occurrence. “In my experience,” Duke says, “feverfew prevents migraines in about two-thirds of those who use it consistently.” Dosage is generally 50 to 150 mg per day of powdered leaves.

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(14) Flaxseed for Menopausal Discomfort

Safety concerns have reduced the number of women on hormone replacement therapy, but flaxseed is rich in phytoestrogens (plant estrogens) that can take the heat out of hot flashes. At Laval University in Quebec, Canada, researchers gave 25 menopausal women HRT or flaxseed (1.4 ounces per day, mixed into food). After six months, flaxseed relieved hot flashes as effectively as HRT.

(15) Flaxseed for Osteoporosis

Because flaxseed is a natural hormone replacement therapy, it also mimics HRT’s bone-preserving ability. Oklahoma State researchers gave a placebo or flaxseed (1.3 ounces per day) to 38 postmenopausal women for 14 weeks, and measured blood and urine for markers of bone loss and regrowth. The flaxseed group showed decreased bone resorption and calcium excretion, indicating reduced bone loss.

(16) Garlic as an Antibiotic

From ancient times through World War I, garlic has been used to treat the wounded. During the 1920s, researchers at Sandoz Pharmaceuticals in Switzerland isolated garlic’s antibiotic compound, alliin, which has no medicinal value until the herb is chewed, chopped or crushed. Then an enzyme transforms alliin into a powerful antibiotic called allicin. Modern antibiotics are more potent and easier to take (just try chewing a dozen raw cloves), but if you’re concerned about ulcers, use more garlic in your diet. Researchers at the University of Washington have shown that garlic kills H. pylori, the bacteria that cause ulcers. Raw garlic has the most antibiotic potency, but garlic still has benefits when cooked. “I use lots of garlic in cooking,” Duke says, “for reasons of taste and health.”

(17) Garlic for Cholesterol Control

Researchers at New York Medical College in Valhalla analyzed five studies and found that one-half to one clove of garlic per day reduces cholesterol by 9 percent. If you’d rather not eat fresh garlic every day, garlic supplements, including “deodorized” brands. have a similar effect. (Supplements with proven benefit include Kwai and Kvolic.) “Garlic doesn’t work as well as the statin drugs,” says Blumenthal, “so if your numbers are really high, you may need medication. But if your cholesterol s just mildly elevated or if it’s normal and you want to keep it that way, garlic definitely helps.” Garlic can impair blood clotting; if you notice increased bruising, stop taking it. and consult your physician.

(18) Garlic for Cancer Prevention

Garlic reduces the risk of several cancers. In the long-term Iowa Women’s Health Study. researchers followed 41,837 middle-aged women. Subjects who ate the most garlic had the lowest risk of colon cancer. A few cloves a week cut risk by 32 percent and greater intake decreased risk even more While fruit and vegetable consumption in general helps prevent cancel in this study, garlic yielded the greatest preventive benefit of all the plant foods analyzed. Other studies have shown that garlic helps lower risk for prostate and bladder cancers.

(19) Ginger for Motion Sickness

In ancient China, sailors chewed ginger root to prevent motion sickness and modern studies have confirmed that ginger prevents nausea and vomiting. Danish scientists at Svendborg Hospital observed 80 naval cadets in heavy seas and found that those who took ginger experienced 72 percent less seasickness than a placebo group. Take a 1-gram capsule of powdered ginger root about an hour before you embark, and another every two hours or as needed (without exceeding 10 grams a day) during a journey, Ginger’s only side effect is occasional minor heartburn. “t use ginger myself.” Duke says, “It works for me.”

(20) Ginger for Morning Sickness

Speaking of nausea, ginger also assists in preventing morning sickness. In a stud’. published in Obstetrics and Gynecology, researchers at Thailand’s Chiang Mai University gave 70 nausea-plagued pregnant women ginger powder (1 gram a day) or a placebo. In the latter group, 28 percent reported relief But in the ginger group, the figure was 88 percent, use the dose given in the study, or brew a tea using 2 teaspoons of freshly grated root per cup of boiling water.

(21) Ginkgo for Alzheimer’s Disease

The big study was published in 1997 in the journal of the American Medical Association: Researchers n a multicenter study gave 202 people with Alzheimer’s either a placebo or ginkgo extract (120 mg a day). A year later, the ginkgo group retained more mental function, and subsequent studies have corroborated this finding. Ginkgo Improves blood flow around the body—including through the brain. It’s safe. but it has anticoagulant properties, so increased bruising is possible.

(22) Ginkgo for Mental Acuity

Beyond its benefits for Alzheimer’s, four recent studies show that ginkgo improves mental function in people who are cognitively normal, In a study published in Phytotherapy Research. 31 health, adults, ages 30 to 59, received ginkgo (120 to 300 mg a day) or a placebo, The herbs significantly improved several measures of memory. Buy a standardized extract and take 120 to 240 mg a day.

(23) Ginkgo for Erection and Libido Problems

Ginkgo improves blood flow into the genitals. In a study published in the Journal of Urology, 60 men with erection problems caused by narrowed arteries and impaired blood flow to the penis were given ginkgo (60 mg a day); after six months, half had regained erection ability. When researchers at the University of Hawaii and Stanford University tested ArginMax, a sexual-enhancement supplement that contains ginkgo, ginseng and L-arginine, 80 percent of the male subjects had improved erection function, while 74 percent of the female subjects reported more libido, less dryness and greater frequency of orgasm.

(24) Ginkgo for Anti-Depressant-Induced Sex Problems

An enormous number of Americans take antidepressants, The relief comes at a price: a substantial risk of libido loss erection impairment, vaginal dryness and inability to reach orgasm. Investigators at the University of California at San Francisco gave ginkgo (209 mg a day) to 63 people suffering from antidepressant-induced sex problems. The herb helped 91 percent of the women and 76 percent of the men to return to normal sexual function

(25) Ginkgo for Altitude Sickness

Traveling from a low elevation up to the mountains often produces symptoms of altitude sickness, such as headache, sluggishness and excessive thirst, due to the decrease in available oxygen. (Over a few days. the body makes more red blood cells, which boosts oxygenation of the blood.) Researchers at the Hopital de Chamonix in France gave 44 mountaineers ascending the Himalayas ginkgo (80 mg twice daily) or a placebo. In the latter group, 82 percent developed respiratory problems related to altitude sickness, but among the ginkgo users, the figure was only 14 percent.

(26) Ginseng for Athletic Stamina

Many athletes take ginseng as part of their training. In a study published in Clinical Therapy, Italian researchers gave 50 physical education teachers a placebo or ginseng (with some vitamins and minerals), and then had them run on a treadmill, Hearts and lungs in the ginseng group worked more efficiently, and those subjects’ stamina increased significantly, Ginseng is safe, but it does have anticoagulant action. so increased bruising is possible.

(27) Ginseng for Immune Enhancement

Many studies show that ginseng revs up the immune system. Scientists at the University of Milan. Italy, gave ginseng (100 mg a day) or a placebo to 227 people. A month later. everyone received a flu shot (which does not kill the flu virus. but rather stimulates the immune system to resist infection). In the placebo group, 42 people got the flu, but in the ginseng group, the figure was just 15, demonstrating that ginseng enhanced immune response to the shot.

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(28) Ginseng for Diabetes

Ginseng also reduces blood-sugar levels. In a study published in Diabetes Care, 30 subjects newly diagnosed with diabetes were given ginseng extract (100 or 200 mg a day) or a placebo, with the ginseng groups showing lower blood-sugar levels. Other studies concur. Diabetes requires professional treatment; consult your physician about ginseng.

(29) Ginseng for Erectile Dysfunction

According to a review of studies at Yale University, ginseng boosts the body’s synthesis of nitric oxide. As NO increases, so does the likelihood of erection. In a report in the Journal of Urology, Korean researchers gave 45 men with erection impairment a placebo or ginseng (900 mg three times a day). Those taking the herb experienced significant erection improvement.

(30) Ginseng for Low Sperm Count

At the University of Rome, Italy, researchers gave ginseng (4 grams a day) to 30 men suffering from low sperm counts. Three months later, the subjects’ counts almost doubled, from an average of 15 million/ml to 29 million/ml.

(31) Goldenseal for Digestive-Tract Infections

Goldenseal, an herbal antibiotic, is often marketed in combination with echinacea as a treatment for infections, but it is effective only in the digestive tract, not for colds or flu. At the University of Illinois in Chicago, researchers tested goldenseal against H. pylori, the bacteria that cause ulcers, and the herb inhibited bacterial growth. For GI infections (ulcer, food poisoning, infectious diarrhea, etc.), ask your doctor about using goldenseal in addition to medical therapies.

(32) Hawthorn for Congestive Heart Failure

In heart failure, the heart keeps beating, just not as forcefully as it should; people with the condition become exhausted from minor exertion. Many studies show that hawthorn stimulates fatigued hearts to beat more normally. In a study published in Phytomedicine, German researchers gave hawthorn (240 mg a day) or a placebo to 40 people with heart failure. Three months later, the hawthorn group was able to exercise significantly longer. “We reviewed much of the published research on hawthorn recently,” Blumenthal says, “and 13 of 14 studies showed benefit in heart failure.”

(33) Hibiscus for Hypertension

Hibiscus is the trumpet-shaped, tropical flower that puts the color in Red Zinger tea. A report in the Journal of Ethnopharmacology found that 12 days of drinking hibiscus tea (2 teaspoons per cup of boiling water several times a day) lowered systolic and diastolic blood pressure by 11 percent. High blood pressure requires professional care; ask your doctor about adding hibiscus to your treatment plan.

(34) Horse Chestnut for Varicose Veins

“Mainstream medicine offers only support hose and surgery,” says Blumenthal, “but standardized horse chestnut seed extract has shown efficacy in most clinical trials.” At the University of Heidelberg, Germany, 240 sufferers of newly visible varicose veins were treated with compression stockings or horse chestnut (50 mg aescin twice a day). After 12 weeks, both groups reported equal relief. Off the tree, horse chestnuts are poisonous, but commercial extracts are detoxified and safe.

(35) Horsetail for Skin Healing

Before steel wool and abrasive cleansers, this herb helped scour pots and pans. Today it’s used to heal the skin. A Spanish study published in Revista de Enfermeria showed that horsetail speeds the healing of wounds; it’s also used in skin-care products.

(36) Lavender for Anxiety

Lavender flowers are an age-old remedy for anxiety. British researchers at the University of Wolverhampton had women add lavender oil or a placebo to their bath water. Bathing by itself is calming, but in this study, a bath infused with lavender oil significantly reduced anger, frustration and negativity. Use a handful of lavender flowers, or buy lavender oil and add several drops to your bath. Ingesting lavender oil is toxic; keep it away from children.

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(37) Lemon Balm for Relaxation

The 17th-century English herbalist Nicholas Culpeper wrote that lemon balm drives away all melancholy. That’s an overstatement, but science has shown that lemon balm is tranquilizing. The herb and its oil have been used in Alzheimer’s care units to calm those who are agitated. To decompress after a tough day, try a cup of lemon-balm tea; for extra benefit, mix with chamomile.

(38) Lemon Balm for Herpes

Lemon balm has antiviral action. As reported in Phytomedicine, German researchers gave 66 people in the early stages of herpes simplex labialis outbreaks lemon-balm cream or a placebo. The herb group had milder outbreaks that healed faster. Lemon balm is the active ingredient in the herpes treatment Herpalieve. “If you have herpes,” Duke says, “drink lemon-balm tea. If you have an outbreak, apply lemon balm to the sore.”

(39) Licorice for Sore Throat

In a study in the Journal of Alternative and Complementary Medicine, researchers gave either a placebo or Throat Coat, a licorice tea from Traditional Medicinals, to 60 sore-throat sufferers 4 to 6 times a day for seven days; the tea tipplers reported significantly less pain on swallowing. Add a teaspoon of chopped or powdered root to a beverage tea, and feel relief almost immediately.

(40) Milk Thistle for Liver Health

Silymarin in milk thistle seeds has a remarkable ability to protect the liver. This herb has been shown to help treat hepatitis and alcoholic cirrhosis, and it’s been found more effective than traditional medicine at treating “deathcap” mushroom poisoning. “In our analysis,” Blumenthal says,” 19 of 21 studies support milk thistle seed extract for liver conditions.” Because most drugs are metabolized through the liver, many herbalists recommend silymarin for anyone who takes liver-taxing medication.

(41) Papaya for Herniated Disks

Papaya has been used by Caribbean Indians to treat skin wounds and infections and by the Japanese to treat digestive disorders. In 1982, the Food and Drug Administration approved injections of the papaya enzyme chymopapain to dissolve cellular debris in herniated or slipped vertebral disks in the back. Allergic reactions are possible.

(42) Peppermint for Indigestion

In ancient Greece, people chewed a sprig of mint after feasts to settle the stomach, a tradition that evolved into our after-dinner mints. German researchers gave 118 adults with persistent indigestion a standard drug (cisapride) or twice-daily capsules of enteric-coated peppermint oil (90 mg) and caraway oil (50 mg), another traditional stomach soother. (The enteric coating allows the capsules to survive stomach acid and release their oil in the small intestine, where non-heartburn indigestion develops.) Four weeks later, the drug and the herb blend produced the same relief. If you use herbal oils, do not exceed the recommended dose, and keep them away from children. You also can brew a peppermint tea, and add a teaspoon of chopped caraway to meals. “When I get indigestion,” Duke says, “I go to the garden, pick some peppermint, chew some leaves, and make tea. It works for me.”

(43) Peppermint for Irritable Bowel Syndrome

IBS involves persistent abdominal cramps, bloating, flatulence, and diarrhea or constipation. British researchers at the University of Exeter analyzed five studies of peppermint oil as a treatment, and found that it provided benefit. (See the previous item for options and cautions.)

(44) Psyllium for Diarrhea and Constipation

Psyllium is a tiny seed that contains mucilage, a soluble fiber that swells on exposure to water. For diarrhea, psyllium can absorb excess fluid in the gut. For constipation, psyllium adds bulk to stool, which presses on the colon wall and triggers the nerves that produce the urge to go. You may find psyllium at health-food stores, but it’s easiest to take Metamucil, which is psyllium with flavoring. When using psyllium, drink plenty of water. Allergic reactions are possible.

(45) Red Pepper for Pain Relief

Capsaicin, the compound that gives red pepper (cayenne) its fiery flavor, is a potent topical pain reliever, according to the Handbook of Nonprescription Drugs. When rubbed on the skin, it causes mild superficial burning. But that sensation desensitizes nearby pain nerves, and soothes pain in deeper tissues. Capsaicin is the active ingredient in several over-the-counter pain-relieving creams, such as Capsin, Zostrix and Pain-X.

(46) St. John’s Wort for Depression

For mild depression, St. John’s wort often works as well as Prozac and Zoloft, but with fewer side effects. “We recently concluded a comprehensive review of the scientific literature on St. John’s wort, and 21 of 23 studies support it for mild-to-moderate depression,” says Blumenthal. Studies showing benefits have used 600 to 1,800 mg a day; most have used 900 mg a day. Stomach upset is possible, and St. John’s wort interacts with many drugs, including possibly reducing the effectiveness of birth-control pills. Depression requires professional care; ask your physician about St. John’s wort.

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(47) Saw Palmetto for Benign Prostate Enlargement

In a study published in the journal The Prostate, saw palmetto extract (32-0 mg) was compared with finasteride in 1,098 men with prostate symptoms. After 24 weeks, both treatments were equally effective, but the herb caused fewer side effects. Researchers at the Minneapolis Veterans Affairs Medical Center analyzed 18 studies and found saw palmetto to be effective for prostate symptoms.

(48) Tea for Heart Health

Tea, particularly green tea, has rocketed to prominence as an herbal medicine. It’s high in antioxidants, which help prevent heart disease. In a study published in the Archives of Internal Medicine, Dutch researchers followed 3,454 residents of Rotterdam. Compared with those who drank no tea, those who drank two cups a day had 46 percent less risk of heart attack, while those who drank four cups a day enjoyed 69 percent lower risk. Drinking tea also improves survival odds after heart attack.

(49) Tea for Cancer Prevention

Researchers at the University of Southern California surveyed 501 Asian women with breast cancer and 594 who were cancer-free. Those who were cancer-free drank the most green tea; as consumption rose, risk fell. Also, Japanese researchers reported in Cancer Letters that breast-cancer survivors who drank three or more cups a day reduced the risk of recurrence. Green tea also appears to protect against cancers of the colon, rectum, and pancreas. Most research has used green tea.

(50) Tea for Bad Breath and Gum Disease

Forget breath mints. Instead, researchers at the University of Illinois College of Dentistry in Chicago suggest a cup of tea (black or green), which contains compounds that stop the growth of bacteria that cause bad breath. An added benefit: Tea helps prevent gum disease, the main cause of adult tooth loss.

(51) Tea Tree Oil for Athlete’s Foot

Tea tree isn’t tea; it’s an Australian plant with an antifungal, antiseptic oil. In a study published in the Australasian Journal of Dermatology, researchers had people with athlete’s foot apply tea tree oil (50 percent concentration) or a placebo. After four weeks, 31 percent of the placebo group and 64 percent of the tea tree contingent were cured. Pharmaceutical ointments work faster, but tea tree oil is clearly effective. “Apply it with a Q-tip twice a day,” Duke says.

(52) Tea Tree Oil for Dandruff

As reported in the Journal of the American Academy of Dermatology, Australian researchers studied 126 people with dandruff, which is caused by a skin fungus. Subjects were given either an ordinary shampoo or one containing 5 percent tea tree oil. After four weeks, flaking was reduced 11 percent in the plain-shampoo group, but 41 percent in those who used tea tree oil. It’s not a miracle cure, but if your dandruff shampoo isn’t working as well as you’d like, add a drop or two of tea tree oil each time you shampoo.

(53) Turmeric for Arthritis and Joint Injuries

Curcumin, the yellow pigment in this Indian spice, is an anti-inflammatory. In combination with boswellia, it treats osteoarthritis, according to investigators at India’s Central Drug Research Institute. Use turmeric or yellow curries in cooking. “I developed a recipe called ‘Arthritis Soup,’” Duke says, “containing lots of anti-inflammatory herbs. The recipe also calls for 2 tablespoons of turmeric.” When taking capsules, follow label directions.

Get More Information on JointEase Plus for Arthritis and Fibromyalgia

(54) Valerian for Insomnia

Studies have shown that valerian aids sleep, often as well as pharmaceutical sedatives and without being addictive. In a study published in the European Journal of Medical Research, investigators gave 202 insomniacs valerian or a Valium-like tranquilizer. After six weeks, both treatments were equally effective. “Research strongly supports that valerian works,” Blumenthal says. “It’s been used widely and safely for hundreds of years.” Note: It takes a week or more to begin noticing benefit. Also, raw valerian root smells and tastes terrible (”like funky socks,” Blumenthal says), so pills are more palatable.

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(55) White Willow Bark for Back Pain

White willow bark contains salicin, a close chemical relative of aspirin. According to a German study of 451 people with low back pain, 240 mg a day of willow bark worked better than conventional therapeutic options. Like aspirin, willow bark can cause stomach distress, and it shouldn’t be given to children.

3,964 posted on 03/06/2009 10:30:02 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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Herbs For Sinusitis

Acute sinusitis usually sets in after having a cold for several days. Nasal discharge becomes yellow or dark green, thick, and perhaps foul-smelling.

Persistent pain is felt high in the cheeks, around and behind the eyes, and in the forehead over the eyes.

The face mat be tender to the touch and it may be painful to bend forward.

There may also be fever from infection.

Herbal Remedies For Sinusitis

ANISE, tea helps break up congestion.

CAT’S CLAW, relieves inflammation, and fights bacterial infection.

ELDERBERRY, helps loosen congestion.

HOREHOUND, tea helps break up congestion.

OSHA, antiviral, antibacterial.

THYME , tea breaks up congestion.

I like to put a bit of peppermint essential oil under the nose and breathe in the vapors. (I apply salve first to protect the sensitive tissues there.)

This really helps relieve congestion and the antiseptic properties are helpful for infection.

Oregano Oil, Escape Colds and Flu

With two small children I am always looking for ways to dodge the nasty cold & flu bugs that seem to be lurking around every corner.

This year I have found a new ally in Oregano Oil.

My husband & I put 5-6 drops in water and gargle it before swallowing. I have stopped a sore throat FAST this way.

Unfortunately, the strong taste is too overpowering for children no matter how much I dilute it or try to disguise it in juice or tea. For the kids I put 4-5 drops in an empty gel cap and they swallow it that way. This has really worked for us during the flu season season.

Another herb that’s really helped stop the viral invasion for us is Yarrow tincture. I put a few drops of the tincture inside the nose (yes, inside!)to get rid of the lurking germs, especially before going out into crowded places. Yarrow is slightly sedative and 10 drops in a bit of water before bed is very relaxing.

Here’s an article By Roger Baird with more info on Oregano Oil.

Escape the Flu and Cold Season and Much More...

By Roger Baird

While others may be lolling on the beach in southern climes, most Canadians shiver the winter months away. Poor diet, lack of exercise and stress due to weather exposure, US elections and other such pleasantries of modern life can all contribute to diminished immune response. The next thing you know you’re plagued by the accursed flu or cold.

Nature’s herbal apothecary takes care of this nuisance with the most powerful cold buster ever, Oregano oil from wild grown Mediterranean Oregano. As an immune stimulant, Oregano is king of herbs as proven by Polish researchers who tested 70 varieties of plants and found Oregano to be the one with the most significant immune boosting powers. The efficacy of Oregano does not stop at boosting the immune system. It is possibly the most powerful antibiotic, antiviral and antifungal remedy available.

As most of us know, an antibiotic prescription given at the doctor’s office is useless against viral infection, which is what causes colds and the flu. The flu virus mutates constantly. Although labs cook up an antiviral cocktail containing several previous flu viruses, chances are slim that those same viruses will attack again and thus your body

will not have resistance to new ones lurking around the corner. In addition to that, the vaccine may be contaminated with toxic mercury or aluminum, which is added as a preservative. The stress caused by the actual shooting of this polluted concoction directly into the bloodstream can greatly hamper your immune system. (For more information from a well respected physician on this subject, please visit and search “flu shot”).

Daily doses (three drops three times a day) will help keep your immune system strong enough to fight off most cold and flu viruses. Should one sneak in, conduct a full frontal attack by getting lots of sleep, drinking plenty of water and taking frequent dosages of oregano oil to stop it in its tracks. Hepatitis and Herpes are two other viral infections which have responded well to treatment with Oregano oil.

Oregano oil also works as an antibiotic, meaning it doesn’t just protect against viruses but also against bacteria. It has been shown in lab tests to be as effective as one of the strongest antibiotics (Vancomycin) in killing staph, E.coli and other bacteria. It does this without creating mutant strains of drug resistant bacteria and it has none of the debilitating side effects of pharmaceutical antibiotics. For AIDS and cancer patients, diabetics and those bedridden in hospital, oregano oil is a defensive weapon against potentially deadly bacteria. It is easy to take and effective against many known forms of pathogens.

North Americans suffer from a virtual epidemic of candida infection. Candida albicans is a form of fungus that occurs naturally in the gut. Antibiotics kill some of the good flora in the intestinal tract. This allows the candida to multiply unchecked. Candida feeds on sugar and refined grains. With the North American diet being high in both of these, candida quickly multiplies and ends up in the bloodstream. Nail fungus, thrush, skin disorders, vaginal yeast, allergies and chronic fatigue are only a few of the annoying symptoms caused by candida infection. Oregano oil is also effective to treat fungal infections.

Oregano oil is a powerful antiparasitic. In studies done in Mexico it was shown to be effective against giardia, a water borne parasite that our Ontario readers may be familiar with. Pinworms and other nasty creatures that often inhabit our intestines are subject to termination by oregano oil.

Travel in public carriers can be hazardous to your health even if no terrorists are aboard. The closed environment and recirculated air give a good guarantee that breathing the effluvia under such conditions will result in a vacation flu, just what you don’t want. So carry your oregano oil with you on the plane, train or bus. When you arrive in those warmer climates you can avoid food poisoning and Monteczuma’s revenge by taking a few drops before or after meals and by adding a drop or two to the water.

Teeth and gums benefit greatly from oral application of oregano oil since it destroys the bacteria that form plaque and cause gum disease. You may put a drop or two under the tongue and then swish it around in your mouth before swallowing or put a drop on your toothbrush when you clean your teeth.

Inflammation is a component of not only of many infections but also diseases, especially those involving joints and tendons. An article published in Phytotherapy Research describes how Oregano oil superseded anti-inflammatory drugs in reversing pain and inflammation and is nearly as powerful as morphine as a pain killer. It has the ability to penetrate the skin and reach as far as the sinovial fluid in joints. It may help to alleviate arthritis, carpal tunnel, sports injuries and even backache. Rub the oil on the skin to cover the affected area in addition to taking it internally.

Do not confuse the medicinal wild Mediterranean oregano for what is sometimes called oregano in the marketplace. What you find on the grocery store shelf is usually Spanish marjoram and does not share the true wild oregano’s therapeutic qualities. The best therapeutic oregano grows wild in the Mediterranean and has been known since Hippocrate’s time to be a powerful medicinal plant.

Olive oil is used to dilute pure oregano oil because, in its pure form, the oil is far too caustic. This is primarily due to the predominant phenol carvacrol, which accounts for a large percentage of the composition of oregano oil. Please beware of taking the pure essential oil as it could harm you. It must be properly diluted to be effective and safe. Tests show that most people respond best to one part oregano to four parts olive oil. Extra strength products are not more effective. They are difficult for the body to assimilate and are extremely unpalatable as well as being potentially hazardous.

Recently, the FDA has started to allow vendors of olive oil to make qualified statements concerning its health benefits. However, these benefits only occur when at least two tablespoons of oil are taken a day. Whether the edible oil is olive, flax seed, coconut, palm or hemp seed oil, the same intake level of two tablespoons daily is required to produce results. As an average dose of oregano oil is about nine drops (or one third of a milliliter) per a day, do not expect to derive any benefit from the edible oil that it is mixed with. Do ensure that the edible oil is fresh and certified organic to remove the possibility of rancidity or pesticide contamination. If you have a health challenge, you certainly don’t need further assault from chemical contamination.

Stave off winter and experience the multitude of uses for oregano oil to enjoy greatly improved health!

Tea Tree, Neem, and Oregano Oil

Tea Tree Oil, Neem Oil, and Oregano Oil

These 3 oils are so powerful and comprehensive in their actions that they deserve a bit more treatment.

TEA TREE OIL (Melaleuca alternifolia)

Derived from the leaves of the Melaleuca tree and packed with the active ingredient terpinen-4-ol, tea tree oil is highly prized for its versatility.

Used by Australian aborigines for centuries, tea tree oil began attracting wider attention when the 18th-century explorer Capt. James Cook discovered the lush Melaleuca groves in New South Wales.

Australian medical journals have documented tea tree oil’s antiseptic and antibacterial properties since the late 1920s, and the pungent oil was standard issue for all Australian military first-aid kits until the 1930s, when synthetic antibiotics began to eclipse this natural healer. Today, with many “supergerms” resisting even the strongest antibiotics, tea tree oil’s popularity is again on the rise. (Plant oils are believed to suffocate bacteria, which is why they don’t become resistant.)

Tea Tree Oil is used for disinfecting minor cuts, abrasions and burns.

Gargling twice daily with a few drops in warm water relieves sore throats. Rubbed on the nose and forehead, it alleviates head congestion. A few drops on the chest and back helps to break up a phlegmy cough.

Tea Tree Oil is known as an effective acne fighter as well.It hasbeen shown to be as effective as benzoyl peroxide in treating acne, with less drying, stinging and redness.

Tea tree oil’s antifungual properties also are well-documented. It is used to treat Candida albicans, the common yeast infection.

Tea tree oil is popular in a wide variety of commercial first-aid and beauty products. The undiluted essential oil may also be used to make your own preparations. Before treating yourself, rub a small amount on your inner arm to be sure you’re not allergic.

NEEM OIL (Azadiracta indica)

Packed with the antibacterial, antifungal, antiviral, antihistamine, antiseptic, spermicidal and immune-system stimulating components nimbin and nimbidin, neem is said to do everything from repelling insects to preventing pregnancy. India’s neem tree is practically a first-aid kit in itself.

Neem oil is found primarily in topical health and beauty products. It’s strong scent is often masked by more pleasant oils. It is added to toothpaste and mouthwash, because it is thought to prevent cavities and gingivitis. In creams (containing at least 25 percent neem oil), neem oil is used to combat vaginal infections and sexually transmitted diseases.In soaps and shampoos, it kills lice, ringworm and scabies; mixed with equal parts vegetable oil and water, it makes a healing soak for athlete’s foot; undiluted, it repels fleas, ticks, mosquitoes and flies. The oil also contains fatty acids, which build collagen, promote wound healing and maintain skin’s elasticity.

Although other parts of the neem tree can be safely consumed (tea is regularly made from the leaves and bark), it’s best not to ingest the oil—long-term use has been linked with liver dysfunction.

OREGANO OIL (Origanum vulgare)

A highly aromatic member of the mint family found only in the Mediterranean, wild mountain oregano is regarded as a potent remedy for skin and fungal conditions, chronic pain, insect bites, even the harshest of colds. Its powerful antiseptic, antibacterial, antiparasitical, antiviral, analgesic and antifungal properties are attributed to the active ingredient carvacrol.

This oil is very potent! 1 drop of oil is usually applied to the affected area

Oregano oil also makes a good topical analgesic. According to a study done by the Anadolu University in Turkey and published in the journal Phytotherapy Research, topical applications of oregano oil worked better than ibuprofen and nearly as well as morphine for controlling chronic pain. Rubbed into the chest, oregano oil breaks up mucous during a cold.

Oregano oil is also used for treating yeast infections. When applying oregano oil to sensitive areas, like the vagina or face, dilute 1 to 2 drops in a teaspoon of olive oil first.

While many herbal companies tout oregano oil’s internal use, other herbalists say it’s best used topically. It contains harsh phenols, which are potentially damaging to the liver and kidneys when taken at high doses for long periods of time.

Used wisely, however, tea tree, neem and oregano oils can become indispensable to your first-aid kit.

3,965 posted on 03/06/2009 10:38:36 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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[You will be stressed, when you have to fight to defend your cup of Catnip tea, from all those cats...granny]

Herbs For Stress

Stress can be described as the response to taxing physical, emotional, or environmental demands.

The body is equipped to deal with brief episodes, but high stress on a regular basis can eventually take a heavy toll on physical and mental health.

Over time, chronically high levels of stress hormones deplete both nutrient and energy reserves, creating an overall state of exhaustion.

What’s more, blood pressure and cholesterol levels increase, the stomach secretes too much acid, sex hormones diminish, and the brain becomes starved for its main energy source, glucose, which can impair mental ability over the long term.

Chronic stress can also take a heavy toll on the immune system, decreasing one’s resistance to colds, flus, and other types of illness.

Herbal Remedies For Stress

GINSENG the tincture helps restore nervous system after a prolonged illness or injury.

ASHWAGANDA tinctures and capsules are used to fight fatigue during prolonged periods of tension.

CATNIP is used as a tea to relax and soothe the nerves.

CAT’S CLAW tincture or capsules used for soothing the nervous system during illness.

CHAMOMMILE drunk in tea has a calming effect.

LEMON BALM tea or infusion reduces tension and relieves aches & pains.

REISHI powders and extracts restore emotional balance.

SCHISANDRA used for headache, insomnia, dizziness & palpitations.

SIBERIAN GINSENG reduces effects of stress, increases stamina and concentration.

You can find more info on stress and how it affects weight and your over all health by clicking here.

3,966 posted on 03/06/2009 10:45:11 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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Growing Medicinal Herbs

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Here are some growing tips and information about growing specific medicinal herbs.

Angelica Angelica archangelica

Medicinal gardens crave the presence of this, the official species. Bitter aromatic, antimicrobial and carminative. Cultivate in ordinary deep, moist loam, in a shady position, as the plant thrives best in a damp soil and loves to grow near running water.

Arnica Arnica montana

Herbaceous perennial for cold and hardy zones. Sow within a mix of loam, peat moss, and sand in the spring. Likes acid pH, full sun, moisture, and a high altitude. Used for sprains, bruises, soaks, compresses, and an ingredient for salves and oils. The flowers are collected entire and dried, but the receptacles are sometimes removed as they are liable to be attacked by insects.

The root is collected in autumn after the leaves have died down

Ashwagandha Withania somnifera

Herbaceous perennial in the tropics, annual in temperate zones. Start indoors and transplant as you would tomatoes. Does not tolerate cold conditions well. Ginseng-like Ayurvedic tonic mainly for physical and mental exhaustion.Easy to grow, unusual and useful, also increasingly popular herb for selling. Dried root is a Ginseng-like tonic of the Ayurvedics.

Astragalus Astragalus membranaceous

Herbaceous perennial. Direct seed in early spring, good cold soil germinator. Prefers full sun, average soil and good drainage. Chinese tonic herb, with immune enhancing qualities. Herb improves function of liver, lungs, and spleen.

Basil, Holy Ocimum sanctum

Sow directly or in greenhouse in Spring or Summer. Prefers full sun, rich soil, and plenty of water This variety is purple stemmed and highly aromatic.Adaptogenic, antifungal, antibacterial, immune enhancing, and of the Ayurvedic tradition.

Borage Borago officinalis

Annual, direct seed in mid-spring. Very easy to grow, and will self sow. Delightful blue/purple flowers for salads, teas and desserts. Put them in ice cube trays for winter surprises. Gladdens the heart.

Burdock Arctium lappa

Perennial or self seeding annuals. Direct seed in late spring, prefers slight shade with good drainage and sandy soil. Plant closely for best yield and proliferation. Harvest root during dormant period after the first year to make oil. Leaves make a lovely poultice for skin damage. It will grow in almost any soil, but the roots are formed best in a light well-drained soil. The seeds germinate readily and may be sown directly in the field, either in autumn or early spring, in drills 18 inches to 3 feet apart, sowing 1 inch deep in autumn, but less in spring. The young plants when well up are thinned out to 6 inches apart in the row.

Calendula Calendula officinalis

Annual and self seeding. Direct seed in warm soil and full sun. Will proliferate fast and easily. Harvest bright orange flowers throughout year. Premier healing agent in salves, tinctures or masticated and applied to external injuries. Seeds sown in April, in any soil, in sunny, or half-sunny places germinate freely. They require no other cultivation but to keep them clean from weeds and to thin out where too close, leaving them 9 to 10 inches apart, so that their branches may have room to spread. The plants will begin to flower in June, and continue flowering until the frost kills them. They will increase from year to year, if allowed to seed themselves. The seeds ripen in August and September, and if permitted to scatter will furnish a supply of young plants in the spring.

Catnip Nepeta cataria

Herbaceous perennial. Highly aromatic plant in the mint family. Direct seed or start in flats in mid-spring. Prefers warm soil and full/partial sun.Gentle sedative, aromatic and calming. Catmint is easily grown in any garden soil, and does not require moisture in the same way as the other Mints. It may be increased by dividing the plants in spring, or by sowing seeds at the same period. Sow in rows, about 20 inches apart, thinning out the seedlings to about the same distance apart as the plants attain a considerable size. Attracts bees....and of course cats!

Chamomile, German Certified Organic

Annual. Self seeding and extremely vigorous. Sow directly in Fall or mid-Winter. Prefers full sun, and most types of soil. This is the delightfully aromatic Chamomile of tea fame. Perfect for gentle bedtime sedation or for treating stomachache.

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See Also:

Growing Herb Gardens with Children

Lifeline Medicinal Seeds Kit from Horizon Herbs (Certified Organic)

This beautifully packaged set of seeds is a great foundation primer for those wishing to start a medicinal herb garden. (Each packet of seeds is certified organic through OTCO.)

Each kit contains 1 packet of each: Astragulus (50 seeds) Holy Basil (100 seeds) Burdock (100 seeds) Calendula (100 seeds) German Chamomile (500 seeds) Echinacea purpurea (200 seeds) Elecampane (100 seeds) Evening primrose (200 seeds) Flax (200 seeds)Lemon Balm (200 seeds) Marshmallow (100 seeds) Motherwort (200 seeds) Nettles (400 seeds) Cayenne pepper (100 seeds) Sage (100 seeds) Valerian (100 seeds) Wood Betony (100 seeds) Yarrow (200 seeds)

Lifeline Medicinal Seeds Kit is available from Mountain Rose Herbs seed section under “L”.

My friend Liz has a website The Herb Guide which has information about growing and preserving herbs along with their culinary and medicinal uses. Good health starts from the inside and if you can use herbs to flavor your food instead of salts and preservatives, you’ll have a head start.

More Medicinal Herbs...

Chickweed Stelleria media

Annual spreading ground cover. Direct seed in rich soil in early spring or late summer. Spreading ground cover, flowering no higher than 1 foot. Harvest fresh for a wholesome, succulent and tasty salad green. Used daily, the herb will assist in weight reduction programs. Dried, it makes a worthwhile addition to any healing salve.

Dandelion Taraxacum offinalis

Herbaceous perennial. Native to and distributed throughout all temperate zones. Sow seed in flats in the spring,and transplant to rows in the garden. Space plants 1 foot apart, and keep well watered. Dandelion is a gentle liver tonic and diuretic.

Echinacea Angustifolia Echinacea angustifolia

Herbaceous perennial. Sow seed outdoors in very early spring or fall. Prefers full sun, with well drained, limey soil and regular watering. Beloved medicinal that is used for its immune enhancing properties. Do not over-water during growth cycle (roots can rot). This threatened species is being over-harvested in the wild.

Elecampane Inula helenium

Herbaceous perennial. Sow seed in greenhouse in early spring or sow directly in garden in mid-spring. Light-dependent germinator. Grows in full sun or partial shade. It grows well in moist, shady positions, in ordinary garden soil, though it flourishes best in a good, loamy soil, the ground being damp, but fairly well-drained. Cough and lung remedy, bitter and antiseptic. Elecampane has a strong activity against bronchial infection, pneumonia and debilitating, chronic cough.

Evening Primrose Oenethera biennis

Self-seeding biennial. Scatter seed on surface of disturbed soil in fall or early spring, or start on surface of flat and transplant. Seed requires exposure to light in order to germinate. Drought tolerant. Some women report alleviation of PMS by eating the plant and the seeds. The flowers especially make a tasty addition to salads.

Feverfew Tanacetum parthenium

Herbacious perennial, native to temperate zones of the world. Self-seeding and vigorous. Prefers full sun or partial shade. Fresh leaves are tonic to prevent migraines. Planting may be done in autumn, but the best time is about the end of April. Any ordinary good soil is suitable, but better results are obtained when well-drained, and of a stiff, loamy character, enriched with good manure.

Hyssop Hyssopus officinalis

Woody perennial. Seed is easy to germinate. Prefers full sun. This mildly anti-viral and expectorant herb makes an excellent tea to treat the common cold. May be propagated by seeds, sown in early spring, or by dividing the plants in spring and autumn, or by cuttings, made in spring and planted in a shady spot. Plants raised from seeds or cuttings, should, when large enough, be planted out about 1 foot apart each way, and kept watered till established. The plants require cutting in, occasionally, but do not need much further attention.

Lavender Lavandula angustifolia

Woody perennial. Sow in flats and keep in partial shade, or sow dry seed in the fall or early spring in outdoor nursery beds. Transplant to pots or out to the garden after the slow-growing seedlings produce 4 or 5 leaves. Lavender prefers a moderate supply of nutrients, lime and a well-drained soil. Drought tolerant. Established plants make nice borders and hedges.

Lemon Balm Melissa officinalis

Herbaceous perennial, self seeding. Sow seed outdoors in Fall or very early Spring. Prefers full sun to partial shade.Thrives in normal garden soil and minimal water. Established plants can easily be divided and replanted. Plant 1.5 feet apart. Favorite tea herb for its aromatic & sedative uses. Mildly anti-viral.

Lobelia Lobelia inflata

Annual. Press tiny seed into surface of flat and water lightly. Water or mist, light dependent germinator. Prefers full sun to partial shade and lots of water. Useful anti-spasmotic & expectorant when combined with more soothing herbs. Use caution; one of its common names is puke weed.

Marshmallow Althaea officinalis

Herbaceous perennial. Sow seed in greenhouse in early spring, or direct seed to fertile garden bed. Transplant out to moist, sunny location when seedlings reach 2 inches. Prefers regular watering and makes a lot of biomass, both above the ground and below. The entire plant contains high-grade mucilage which stimulates phagocytosis, thereby enhancing immune function. The leaves and flowers, when dried, make a healing tea, very acceptable to those who are having difficulty swallowing liquids. It is soothing to throat and urinary tract.

Meadowsweet Spirea ulmaria

Herbaceous perennial. Press seed into surface of flat in spring. Bottom water or mist gently. Waist high bushes with sweet golden inflorescence’s (2nd year) that taste like nectar. Wonderful plant, and the leaves in particular are anti-inflammatory and pain relieving. Does best in rich, moist soil with partial shade.

Milk Thistle Silybum Marianum

Overwintering annual. Direct seed in late Summer or early Spring. This vigorous plant cultivates easily. It thrives in any ordinary soil. Allow 2 feet each way when thinning out the seedlings.Choose site carefully and keep it under control. Giant shiny leaves with white veins and purple thistles. Seed coat is rich in silymarin; unique hepato-protective agent useful for the liver.

Motherwort Leonurus cardiaca

Herbaceous perennial. Start in flats, transplant out in spring or late summer. Harvest in early flower, at leat twice a season. Very useful heart tonic, calming nervine, emmenagogue and aperient. Handsome flower spikes, leaves deeply toothed.

Mullein Verbascum thapsus

Biennial. Sow seed on surface of disturbed soil or on surface of flat. Compact down hard. Tolerates poor, gravelly soil and fierce sun. Used medicinally as tea or tincture for moistening mucous membranes and are therefore a great soothing agent for the throat, bronchi and lungs.

Nettle Urtica dioica

Herbaceous perennial. Sow seed indoors late Winter early Spring, transplant in Spring after the last frost. Prefers either sun or shade and moist soil.Harvest in evening or early morning for highest essential oil content. A popular tea for its nutritional value. Be aware entire plant covered in stinging hairs which inject formic acid causing painful welts. Sauteed or steamed fresh spring herb, dried leaf have nutritive & medicinal uses.

Passionflower Passiflora incarnata

Herbaceous or woody vine. Sow the seeds about 1/2 inch deep in good, moist potting soil in a wooden flat. Transplant in late Fall or early Spring. Plant 2 feet apart and trellis on the sunny side of a building or on a fence. Useful in treating insomnia and nervousness.

Peppermint Mentha piperita

Perennial. Seed is easy to germinate, and will grow prolifically. Prefers full sun to part shade. Thrives best in a fairly warm, preferably moist climate, and in deep soils rich in humus. Mature plants can be easily divided and transplanted to 1 1/2 ft. apart. Folklore has it that planting mint near your front door bring protection and prosperity. Mint is excellent for making a stimulating and digestive tea, and it tastes great!

Plantain Plantago major

Herbaceous perennial. Press into surface of soil and keep moist. Prefers cool soils for germ. Plants prefer sun or shade, a moist soil, are not particular about fertility, but given water and compost will attain very impressive size. Anti-microbial and anti-inflammatory. Particularly useful as a first-aid poultice and for dental infections

Sage, White Ceremonial Salvia apiana

Herbaceous perennial. Sow seeds in very sandy soil and water once daily. Bring indoors for winter, unless you live in a warm/mild climate. Loves a dry, sunny exposure. Burned ceremonially to cleanse the spirit and welcome positive thoughts.

Schisandra Schisandra chinensis

Perennial woody vine. Soak berries overnight and remove seed from fruit before planting. Plant outdoors in fall or early spring. Likes a shady situation. Cold hardy. Used in Chinese medicine as an immune-enhancing herb.

Self Heal Prunella vulgaris

Creeping herbaceous perennial. Sow seed in very early spring in a flat outdoors or give a short, cold and moist conditioning treatment before sowing in a warm place. The dried flowers make a pain-relieving, astringent tea to treat canker sores.

More Medicinal Herbs...

Skullcap Scutellaria baicalensis

This is a very striking bedding plant, bearing beautiful flowers. There is on-going demand for the root, which attains harvestable size after only 2 years. Sow seed in early spring. Germinates in about 24 days. Prefers well-drained soil in the full sun. Cold hardy. Space plants 12 inches apart. Grows to around 12 inches tall. Established plants get wider and bushier.

Sheep Sorrel Rumex acetosella

Perennial grassland herb with rust colored flowers. Easy to cultivate and vigorous. Sow seeds in Spring. Prefers full sun and good garden soil. This is the species called for in the formula “Essiac”.

St John’s Wort Hypericum perforatum

Perennial. Light-dependent germinator in Spring Transplant out in summer. Use very sandy soil mix Prefers full sun. Drought tolerant. Good choice for borders and banks. Traditionally used for very mild depression and helps restore damaged nerve tissue.

Valerian Valeriana officinalis

Herbaceous perennial, creeping and self-seeding. Sow lightly on surface and keep moist; light dependent germination. Prefers full sun to part shade and lots of moisture. Harvest dormant root after 2nd year for its strong sedative action.

Vervain Verbena hastata

Herbaceous perennial. Seed requires cold conditioning before it will sprout. Sow in very early spring, or refrigerate in moist medium for 2 weeks before planting in the greenhouse. Bitter remedy for indigestion, colds and fevers.

Vitex (Chaste Tree) Vitex agnus-castus

Perennial, deciduous shrub to small tree. Sow in pots for first year and transplant outdoors. Prefers full sun, and dry soil. The leaves and flowers exude exotic aromas. Seeds are used to regulate hormones and support breast health.

Wild Yam Dioscorea villosa

Perennial. Sow the seeds in the Fall, midwinter or early Spring, directly in prepared woodland beds or in the greenhouse. If started in the greenhouse, grow out for a year (keep moist/shaded) in gallon pots before transplanting to the garden or naturalizing in the forest. Likes good, humus soil and partial sun. It is an antispasmodic helping to smooth muscles, which includes the gastro-intestinal tract and uterus.

Wood Betony Stachys officianalis

Herbaceous perennial, very easy to start from seed. Takes 2 years to flower, but well worth the wait. This moisture loving plant prefers part sun or shade and normal garden soil. Has beautiful red/purple flowering spikes that attract bees. Tea is made from dried leaf and is useful for headaches and mild nervine.

Yarrow Achillea millefolium

Perennial. Sow seeds directly in early Spring. Grows vigorously in any kind of soil and requires little water. Prefers full sun. Yarrow flowers are famous for their antiseptic and anti-inflammatory properties.

3,967 posted on 03/06/2009 10:58:12 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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[A nice site to check out...granny]


Rosemary is a very versatile herb.

It’s ornamental and is quite hardy. It’s evergreen and has blue flowers in late spring. It’s a very good value plant, as it grows to 3 to 5 feet high and makes a good backdrop to your herb garden.

It’s equally at home in a border with plants other than herbs.

As long as it has full sun and well drained soil, it’s happy and will flourish.

It does tend to get a bit ‘wild’ - what I mean is, it needs clipping back to keep it to a good shape, otherwise it just flops and can take over the border.

You plant it in late spring and if you can, protect it from the cold for its first year - just drape some bubble wrap or horticultural fleece or similar and peg it down to prevent it from blowing away in the winter.

It can die in very cold winters, so it’s a good idea to have a replacement ready.

It’s easy to take cuttings from - just take about 4 inch cuttings in mid to late summer (about July in the northern hemisphere).

Strip the cut end of its leaves for about 2 inches then dip in hormone rooting powder - put into some good compost, water gently and then leave the cuttings in a shady place.

They will need protecting from the cold, so put them in an unheated porch or similar. By the following spring, they should be ready to plant out or sell - growing herbs for profit is as easy as that!

It’s used in cooking with lamb, pork, veal and rabbit. It’s good with chicken, mushrooms, eggs and cheese, but use it sparingly as it can be overpowering.

Rosemary potatoes are a particular dish that goes well with many plain grilled meats.

Sprigs can be added to a jar of olive oil to make rosemary oil. You can use this to brush lamb, pork or veal steaks whilst they grill - either on the barbecue or your indoor grill or griddle.

Strip leaves off a couple of sprigs, pour some boiling water over and allow to brew to make a diruetic tea.

An infusion in boiling water can be used (once it’s cooled) as a final rinse for oily hair. The smell it leaves will be divine.

Rosemary was associated with prosperity and fertility and the Romans used to give it to the bride and groom at their wedding.

If you smell the crushed leaves, you can feel the aroma trickling through your sinuses - Greek students used to twine it in their hair at examination times to help them remember.

Shakespeare’s line Hamlet to Ophelia goes ‘There’s Rosemary, that’s for remembrance.’

It was thought to be a disinfectant and was used against the plague - didn’t work though - but some people do put it in the wardrobe to keep clothing free of moths - much nicer smell than mothballs!

3,968 posted on 03/06/2009 11:07:41 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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Herbal Remedies

Herbal remedies have a long history. Our ancestors used herbs as medicine because they had no choice.

I have personally used St Johns Wort to relieve mild depression, I have used mint tea for an upset stomach and the majority of supplements I take these days are herbal in origin.

I have used lavender in the bath for a relaxing soak, and burned thyme oil to relieve sinuses when I have a cold.

I use my herbs and oils in preference to commercial products.

In this section, I intend to bring news of the latest developments and findings and also some ancient remedies.

Herbs are natural, but bear in mind, they’re not always safe - you need to do your research before trying a herbal cure.

Consult your doctor or chemist/pharmacist to see if the herbs you want to take will interfere with any medication you may already be on.

If you’re pregnant or suffer from a long term illness, such as diabetes, then also consult before you give the medicinal herbs a try.

This section was developed when I read about Echinacea halving the risk of colds - wow - a prevention for the common cold - just what the world’s been waiting for!

Read about it - it’s fascinating - and won’t cost you the earth

[These are all live urls at the link...granny]

Herbal Diuretic
Parsley, chervil, horsetail and angelica are all natural diuretics. Instructions here for parsley tea.

Echinacea - a Cure for the Common Cold?
This is the article about Echinacea and how it can help either ward off the flu or common cold or make it go quicker.

Herbal Cough Remedy
A very soothing herb amd honey mixture that will ease your chesty cough. So very easy to make.

Herbal Medicine
We’re coming full circle. Our ancestors developed herbal medicine which was the basis for modern medicine - many of us are now rebelling against bombarding our bodies with chemicals and looking for a way back.

Herbal Health Care
My friend Marc, from has sent me this article listing the benefits of using fenugreek, black cohosh and walnut, comfrey and peppermint. Try these gentle herbs.

Natures Health Foods
This link takes you through to where you can read about Natures super Foods, Super Recipes & Super Food Remedies. Living Longer & Living Younger.

Herb Tea
Making herbal tea is simple - here’s instructions using dried or fresh herbs.

Herb Tea for Diabetes
Dan and Denise Garcia have sent this list of herbs which constitute their essiac tea. Read the article and then have a look at their website,

Herbal Remedy for Insomnia
Insomnia has many causes and herbal remedies can help considerably. A good sleep habit and herbal remedies will often provide a cure.

Peppermint, parsley, dill, nettle and chamomile are all useful herbs for treating stomach problems and sweetening the breath.

Treat anxiety, sleep problems, burns, sunburn and make your clother smell good - lavender is very versatile. Instructions to make a lavender sachet.

Home Remedy for Coughs
10 different home cough remedies. One of them is bound to help you :-)

Sugar Addiction
Which herbs can you use for sugar addiction. A quick run down on the basics.

St Johns Wort
This is Nature’s Prozac - an effective treatment for mild to moderate depression with none of the side effects associated with conventional medication.

Weight Loss
Herbs can play an important role in aiding weight loss - they can curb hunger pangs, assist in losing weight, lessen the need for sugar and make your food tastier.

Home Remedy Cough

Home Remedy Cough

Most coughs will subside on their own within 7 to 10 days but it always feels better if you can do something to relieve the tickle and make your cough more productive.

Here are 10 different home remedies you can try to stop a cough.

1) Crush together 3 peppercorns, a few black cumin seeds and a few grains of rock salt. Take a pinch of this mixture three times a day.

2) Hot milk with honey is a good bedtime drink and will help you sleep as well.

3) Boil a mug of water. Add 2 oz (50g) fresh grated ginger and 5 tablespoons sugar. Simmer for 30 minutes Drink it hot. Sip it twice a day. It is very effective to stop a cough.

4) Take a tablespoon of lemon juice. Mix a tablepoon of honey and a teaspoon of powdered cinnamon. Put the mixture in a jar and take a teaspoon 4 times a day.

5) Warm a cup of milk. In one cup of warm milk, add a pinch of turmeric powder and drink twice a day.

6) Mix half a teaspoon of tulsi juice with half a teaspoon of ginger juice. Add 1 teaspoon of honey. Take this 2-3 times a day.

7) A simple dry cough remedy is to mix half a teaspoon of honey with half a teaspoon of lemon juice. Take this 3 to 4 times a day.

8) Mix 8 - 10 tablespoons of coconut milk with 1 tablespoon poppy seed (powdered) and 1 tablespoon of pure honey. Take this every night before going to bed. This remedy is very good home remedy for coughs.

9) Garlic-onion-chicken soup is an effective remedy for cough. Take it steaming hot, to give relief to irritation in throat.

10) My own personal natural cough medicine is here
. It’s a simple mixture but very effective.

Herbal Cough Remedy

This is a simple soothing herbal cough remedy.

It’s so easy to make.

It will store for several weeks in a jar. Just take a tablespoon in warm water and use three times a day for relief from your cough.

The herb you use will depend on your symptom.

To ease a tight chest, use thyme, for a chill, use sage - you can combine these with rosemary to combat lethargy.

Honey is a natural antiseptic. It coats the respiratory tract and keeps the herbs in contact.

The quantities here are for a ‘good bottle’ of medicine.

Take 2 pints or 1 litre of water and bring to the boil.

Add 1 oz or 25g of dried herbs.

Bring to the boil and then simmer for 20 minutes.

Strain the liquid to remove the flakes of herbs - use a muslin cloth or kitchen roll.

Return to the pan and add 1lb (450g) of honey.

Simmer for 20 minutes.

Allow this mixture to cool and then put in a jar.

Use 1 tbspn in warm water as and when required.

You might find that this natural cough remedy will only be needed three times a day, but you can use it more often if you need to.

It is most effective using thyme - this seems to ease the congestion caused by a cough.

3,969 posted on 03/06/2009 11:21:38 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

[I had forgotten this one, so here it is, granny]

Four Thieves: Historic Anti-Plague Remedy

by Ingrid Naiman

During the dreadful years of the Black Death, a few people found the way to survive the plague that was decimating the population. Among the more colorful of these were four thieves from Marseilles who while plundering for treasures protected themselves with garlic and a concoction of herbs extracted in vinegar. The tale is a fascinating exploration of herbal lore, but there are so many versions of the story that it is up to you to choose which to believe.

Nostradamus, 1503-1566, was a famous doctor and prophet who not only survived the plague but cured many others with what came to be known as the famous “rose petal pills.” In fact, we do not know very much about the lozenges. They might have included rose hips, a rich source of natural vitamin C, as well as sawdust from green cypress, iris of Florence, cloves, odorated calamus, and perhaps some lign-aloes. Nostradamus owned a perfume manufacturing enterprise, which in his time meant distillation of plants to make essential oils. People who worked in these facilities did not succumb to the plague . . . and we are just now emerging from our skepticism in such a way as to enable us to understand what is so effective about these highly concentrated aromatic oils.

This formula is so popular in herbal circles that some people have organized “Four Thieves” parties where groups of people produce big batches of the formula during times of epidemics. There are, as one might imagine, many versions of the formula, all, of course, claimed to be authentic.

The famous French aromatherapy doctor, Jean Valnet, has two recipes in his book. He claims the original recipe was revealed by corpse robbers who were caught red-handed in the area around Toulouse in 1628-1631. His story is the more credible of the many one can find. Given the virulence and deadliness of the plague, the judges were astonished by the indifference of the thieves to contagion. Valnet quotes the archives of the Parliament of Toulouse:

During the Great Plague, four robbers were convicted of going to the houses of plague victims, strangling them in their beds and then looting their dwellings. For this, they were condemned to be burned at the stake, and in order to have their sentence mitigated, they revealed their secret preservative, after which they were hanged.

Given the source, I choose to believe the Valnet account, but there have obviously been many spins of the tale. Here is the recipe stated to be the original:

Original Recipe for Four Thieves Formula
3 pints
white wine vinegar
juniper berries
wild marjoram
2 oz.
elecampane root
2 oz.
2 oz.
2 oz.
3 g

Dr. Valnet has a variation of his own described as an antiseptic vinegar:

Marseilles Vinegar or Four Thieves Vinegar

40 g.
greater wormwood, Artemesia absinthum
40 g.
lesser wormwood, Artemesia pontica
40 g.
40 g.
40 g.
40 g.
40 g.
5 g.
5 g.
5 g.
5 g.
5 g.
10 g.
camphor (do not use synthetic camphor)
40 g.
crystallized acetic acid
2500 g.
white vinegar

Instructions: steep the plants in the vinegar for 10 days. Force through a sieve. Add the camphor dissolved in the acetic acid, filter.

Valnet says this remedy, i.e., his formula is useful in the prevention of infectious diseases. He says to rub it on the face and hands and burn it in the room. It can also be kept in small bottles that are carried on the person so that the vapors can be inhaled.

Dr. John Christopher had a slightly different story and a variation of the formula that is clearly American, not French. His “Four Thieves” story is that there was a man named Richard Forthave who developed a remedy for the plague that was marketed under his name, a name which was corrupted to “Four Thieves.” There might indeed have been grave robbers who used this remedy to protect themselves while they divested corpses of treasures they would no longer need. The King of France had the thieves arrested and they bought their freedom with the remedy they had been using. Thus, the remedy did not fall into obscurity and has been used for centuries since to protect against contagion.

Dr. John Christopher Plague Formula

8 parts
apple cider vinegar
5 parts
glycerine U.S.P.
5 parts
2 parts
garlic juice, fresh
2 parts
comfrey root concentrate*
1 part
wormwood concentrate
1 part
lobelia leaf and/or seed concentrate
1 part
marshmallow root concentrate
1 part
oak bark concentrate
1 part
black walnut bark concentrate
1 part
mullein leaf concentrate
1 part
skullcap leaf concentrate
1 part
uva ursi, hydrangea, or gravel root concentrate

Mix the ingredients well!

*Due to new restrictions on comfrey for internal use, it is suggested that slippery elm be substituted for this ingredient.

How to make the concentrates:

Each concentrate should be made individually. Start by soaking the herb for four hours or more in enough distilled water to cover it completely. After soaking, add more distilled water so that the total added equals 16 oz. (.5 liter) water per 4 oz. (113 grams) herb. Use a multiple of these amounts for a larger quantity of formula. Using these amounts approximately one gallon (3.75 liters) of the formula will be produced.

After adding the appropriate amount of distilled water to the soaked herb, simmer the herb on very low heat in a covered pan or double boiler for thirty minutes. Then strain the liquid into a clean pan. Put the liquid into a double boiler or on very low heat (uncovered) and simmer (steam) it down to one fourth of the original volume (4 oz. 1256 ml). Only after all ingredients have been prepared should the liquids be mixed.

Do not use aluminum, Teflon, or cracked porcelain. Glass, corning ware or stainless steel or whole porcelain are best.

Dosage: 1 tsp. 3 times a day; or 1 tablespoon every 1/2 hour if infected.

Here is another version, much simpler to make, offered by one of my colleagues, Karen Vaughn, Licensed Acupuncturist and Herbalist.

1 pint
unpasteurized apple cider vinegar
5 drops
rosemary oil
5 drops
oregano oil
5 drops
lavender oil
5 drops
sage oil
5 drops
peppermint oil
5 drops
clove oil
4 drops
lemon oil
3 drops
black pepper oil
1 drop
capsicum oil
1 head
garlic finely diced
3 oz
ginger finely sliced
4 oz
echinacea tincture

Warning: Be sure to use unadulterated, therapeutic grade essential oils. All essential oils sold on this site are this superior quality.

New Batch and Name Change to Potent Protection

Potent Protection

Potent Protection [formerly called Four Thieves]
Ingrid’s Formula

Contains: Alpinia officinarum (galangal), Allium sativum (garlic), Zingiber officinalis (ginger), Juglans nigra (black walnut), Artemisia annua (sweet Annie), Lomatium dissectum, Verbascum thaspus (mullein leaf), Arctostaphylos uva-ursi (bearberry), Ulmus rubra (slippery elm), Ligusticum porteri (osha), Capsicum minimum (cayenne), Black cumin, Nutmeg, Coriander, Cinnamon, Cloves, and Camphor in distilled water, organic alcohol, organic honey, vegetable glycerin, and organic cider vinegar with essential oils of wild oregano and rosemary.

4 oz., $37.50

3,970 posted on 03/06/2009 11:28:48 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

[A gardening blog to check out...granny]

Four Thieves Vinegar

In my explorations of the history and uses of lavender, I came across some interesting information about Four Thieves Vinegar. I’d heard of it before, but didn’t know what it meant:

The Legend of Four Thieves Vinegar

One version goes that in the 1630’s, when the plague was raging in France, the town of Toulouse was beset with looters. Four looters were apprehended, but rather than punish them, the judge offered them a deal. Amazed at their continued health after wandering though homes and businesses abandoned by their terrified (or dead) owners, the judge offered to let the thieves go if they gave him the secret of their resistance to the plague.

What was their famous secret? It was a vinegar made from thyme, rosemary, sage, and lavender. This infusion was termed thieves vinegar. Although garlic was added to the mixture later, this basic infusion became famous, and was used for hundreds of years, both internally and externally, to provide protection from the dreaded plague.

How to make Four Thieves Vinegar

There are a number of recipes available for four thieves vinegar, but the original was probably something like this:

Use equal parts thyme, rosemary, sage, and lavender. Place herbs in a jar and cover with (apple cider) vinegar. Seal and place in a cool, dark place for six weeks. Strain into a spray bottle or clean jar and use as a disinfectant.

The original herbal ingredients are all strong antibacterial agents, as is the vinegar.

Variations on the recipe add sweet smelling herbs like mint and lemon balm to the mixture. Garlic was also added, and although it was probably an excellent addition from an antibacterial standpoint, it was not one of the original herbs used.

Labels: four thieves vinegar, vinegar of four thieves


R.K.Rao said...

Health is wealth and Herb is Health and Wealth
Herbs are natures remidies with marvellous curutive power.
Herbs are not drugs but they are full of divine energy. they cure diseases without any side effects in the body.
For more details visit my blog :
22 January, 2008 09:17

Anonymous said...

This stuff works great, but the four thieves originally used vinegared red wine, not apple cider vinegar.
29 December, 2008 09:59

3,971 posted on 03/06/2009 11:36:16 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All; TenthAmendmentChampion

Vickie, What do you make of this site? granny

Four Thieves Vinegar: Antiviral, Germicide and Possible Alternative for Flu Shots

According to herbalist Elizabeth Kastner, “During the height of the plague in France in 1721, it was discovered that the homes of disease victims were being ransacked. At first, no effort was made to find the criminals, since all knew they were fools, soon to die of the plague.

“As time went on, it became apparent that the thieves were continuing in their raids... and quite inexplicably, avoiding falling victim to the disease. Soon, they became highly sought — not due to their crimes, but in an effort to learn their secret.

“When they were finally captured, they refused to speak until a bargain was offered: remain silent and hang. Divulge the secret to their resistance to the deadly plague and walk away.

“It seems that the mother of several of the boys was a midwife and had a recipe which used plants which were easily wildcrafted... yet, she knew that this would change immediately if anyone learned the formula, so she swore her children to secrecy. Her sons saved their necks and shared the recipe for the disinfectant, which is still used in France to this day.”

Given the simple ingredients of Four Thieves Vinegar and with all the yammering about smallpox, bioterrorism diseases, and flu vaccine shortages in the news these days, it seems prudent to me to prepare a home stock of this historical preventative for dread diseases. According to Kastner, the traditional recipe for Four Thieves Vinegar “makes a lot of sense, medicinally speaking.”

You can make your own “Four Thieves Vinegar” by following the simple recipe below.

Four Thieves Vinegar Recipe: Use equal parts of the following herbs:

* Lavender
* Sage
* Thyme
* Melissa (lemon balm)
* Hyssop
* Peppermint
* A handful of garlic cloves

Blend ingredients in a glass jar and cover completely with organic, unpasteurized apple cider vinegar, which is available in most health food stores. Cold infuse (let sit at room temperature in a cool place) for six weeks and then strain off herbs and garlic.

You can take Four Thieves Vinegar by the teaspoonful, use it as a salad dressing, or even add a spoonful to your bath water for personal protection. Four Thieves Vinegar and warmed organic coconut oil make an excellent salad dressing.

You can also use it as a topical spray to disinfect surfaces — including skin — and/or you can take it as a tincture. All of the ingredients in Four Thieves Vinegar are either potent antibacterials or antivirals!

3,972 posted on 03/06/2009 11:42:32 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

[Many times, we are asked where to get this, according to this link, it is for sale here, granny]

Radiation & Radioactive Nuclear Fallout Protection

Protect your family, yourself & people you care about Download KIO3.pdf and ....

Order 200 count 85-milligram tablets scored for easy ¼ or ½ doses. $19.95

With the cold war over and nuclear power plants out of favor, we thought we were safe. Now we are faced with nuclear terrorism and a new threat of nuclear war. Radical political and religious groups and nations may potentially have acquired nuclear weapons or nuclear material for dirty bombs.

While the political prejudice, religious prejudice and greed of others may be beyond our influence as individuals, the ability to protect ourselves is within our reach. There are specific defensive measures that we can take to protect ourselves and minimize the harm from radiation exposure and radioactive fallout.

Radioactive fallout exposure can come from inhalation and intake from contaminated water and food. When radioactive materials are taken into the body, they can be deposited in bones, glands and other tissues where they cause ongoing damage.

One of the first concerns is protecting the thyroid gland from radioactive iodine, I-131, which is created in a nuclear explosion. Radioactive Iodine, I-131, is absorbed from the air, water and from food that is exposed to the fallout. The radioactive iodine, I-131, is deposited in the thyroid gland where the radiation that it emits damages the thyroid causing hypothyroidism and often cancer.

The defense against this problem is to take large doses of iodine orally to saturate the thyroid gland with healthy iodine so there is no room to store the radioactive iodine from the environment. The usual form of iodine supplementation used for this purpose is either potassium iodide, KI, or potassium iodate, KIO3. Potassium Iodate, KIO3, is the preferred form because it is less bitter and is better tolerated, especially by children.

If there were a nuclear event in our country, radioactive iodine would be released, which can damage your thyroid gland or even cause thyroid cancer. Taking potassium iodate- KIO3- a thyroid blocker, which is the only known protection for this problem, immediately after fallout, may prevent this.

Estimating How Much KIO3 you need is simple: You need one bottle for every adult in your family and one bottle for every two children, and any extra bottles to send or give to the people you love.

Should you want to purchase KIO3 for your pets, you should consider pet needs as same as a child.

Remember, the shelf life of KIO3 under normal conditions is over 10 years.

Dosage instructions are found on the bottle. For more detailed information download the file: KIO3.pdf
Where to Get Potassium Iodate

To order Potassium Iodate from Vitamin Research Products, CLICK HERE

3,973 posted on 03/06/2009 11:45:44 PM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All; JDoutrider

Herb Butters

This method of making herb butters will work equally well for fresh or dried herbs.

I don’t use butter very much any more - all that talk about cholesterol has put me off - this method will work for any type of spread.

I’ll outline the method using parsley as an example and then give a list of other herbs and quantities that you might like to try.

Herb Butter
4 oz (100g) softened butter
handful fresh chopped parsley

Chop the parsley very finely and mix into the butter - there, that was easy, wasn’t it?

Where you go from here, rather depends on what you’re going to do with it.

You can get a bit of greaseproof paper or cling film and roll the herb butter into a sausage shape - chill for about an hour or so and then slice into little discs.

Or you can just put it in a dish and chill in the fridge - up to you.

Other Herb Butter
Basil - about a dozen fresh leaves or about 1 tspn dried
Chives - 6 leaves snipped into short pieces - 2 tspn dried
Dill - three or four ‘fronds’ chopped - 1 1/2 tspn dried
Garlic - one or two cloves finely chopped depending on taste - add some parsley as well. Dried 1/2 to 1 tspn - to taste
Mint - 6 leaves chopped finely - 1 tspn dried
Parsley - loose handful - 2 tspns dried
Rosemary - a sprig, leaves snipped into pieces - 1 tspn dried
Sage - 4 leaves - up to 1 tspn dried
Thyme - about a tablespoon fresh leaves, chopped - 1 tspn dried

These are just a few of the herbs that I would use for herb butter - the quantities are rough guides for you - don’t worry too much either way.

If it’s not strong enough, you can always add more herb, if it’s too strong - beat in some more butter.


You can keep the butter in a covered container in the fridge for about a week - I wouldn’t keep it any longer, but then I wouldn’t make a huge quantity to start with. It’s so simple to prepare that I like to make it fresh most times.

You can freeze the herb butter in ice cube trays or sliced into discs if you’re not going to use it within a week or so.

Herb Butter

Using Herb Butter
Well, obvious use is putting it onto plain grilled meat or fish to lift the flavour.

I also make a quick herb bread this way:-

Slice a french stick. Toast one side under the grill - then spread some herb butter on the untoasted side and pop under the grill until browned.

This saves switching on the oven and you can make as much or as little as you need at a time.

It’s also a brilliant way of using up older french bread that has gone soggy.

Where vegetables, meat or fish are softened by frying, I will sometimes use herb butter for - I make herb oils as well for that.

Basil Herb Butter
Basil is excellent with tomatoes. Put some on pasta before adding the sauce - or use it to soften some ripe tomatoes to pour over the pasta.

Make basil herb bread to accompany tomato based soups or pea soup.

Butter bread for cream cheese sandwiches or salad sandwiches.

Melt it on shellfish, sole or mackerel.

Melt some on grilled tomatoes or plain chicken.

Chive Herb Butter
Chives have a very delicate onion flavour and here are some of the ways I would use it.

Melted on hot asparagus.

Melt on new potatoes. Melt on an omelette or use it to make scrambled egg.

Make chive herb bread to accompany asparagus, potato, cauliflower based soups.

Butter bread for cheese sandwiches or egg sandwiches.

Melt on plain grilled meats or fish of any type.

Dill Herb Butter
Dill has a ‘sharp’ flavour and will make bland food much more interesting.

Excellent with advocado - so try and incorporate it somehow - maybe dill herb bread with a salad or over some hot new potatoes to serve with the salad.

Herb bread with fish soups and any chicken, tomato, or ‘pulse’ (beans, peas etc) based soups.

Melt on asparagus.

Melt on potatoes or vegetables accompanying fish dishes.

Melt on plain grilled halibut, trout, mackerel, snails - most fish will benefit from dill herb butter.

Use it to rub the chicken skin prior to roasting - forget about cholesterol - apply 80/20 - eat healthily for 80% of the time :-)

Garlic Herb Butter
Well - what isn’t garlic good for? It’s anti-social I suppose - that’s its downside - it smells!

It’s sometimes thought that adding parsley takes away the smell - but I’ve never had the ‘guts’ to ask anybody :-)

So - the obvious use is to make garlic bread with it - fantastic - and of course, that goes with just about anything.

Pasta dishes are excellent with garlic bread.

Melt it on plain grilled fish or meat.

Melt it on potatoes or plain vegetables.

It may be a bit too strong for the delicate flavour of asparagus - I wouldn’t bother personally.

Wonderful on hot shrimps or prawns.

Melt over grilled lobster.

Melt over a mixed shellfish dish - eg mussels, shrimp etc.

Oh my goodness - I could go on and on...

Herb Butter
Mint Herb Butter
Lovely melted on new potatoes or peas.

Carrots, courgettes, cabbage, cauliflower and green beans benefit from the mint flavour.

Try minty herb bread with pea soup.

On any plain grilled lamb cuts and the vegetables served with lamb.

Sausages - plain grilled sausages are lovely with mint butter on them.

Parsley Herb Butter
I can’t think of a savoury food that wouldn’t benefit from the addition of parsley butter.

You can take everything that’s listed here and add some...

So, use it to make herb bread and put it to melt on any plain cooked meat, fish or vegetable.

Rosemary Herb Butter
Very strong, distinctive flavour, so use with caution.

Butter bread for ham sandwiches.

Use to make plain, cheese or ham omelettes - melt the butter in the pan before adding your eggs.

Rosemary herb bread with strong soups - eg minestrone, ham and pea, turtle, meat or game.

Melted onto plain game, pork or strong flavoured fish like halibut, eel or salmon.

Garnish vegetables and potatoes served with game, duck, rabbit etc.

Good melted on mushrooms - or use to gently cook them - and baked potatoes.

Try using it in the pre-cooking stage of a risotto - to soften the onion and coat the rice.

Sage Herb Butter
Another strong flavoured herb and should be used with caution.

Use as a butter spread for cheese sandwiches.

Use as the butter to make a cheese omelette.

Sage herb bread with fish soups and beef or lamb stews.

Melt some on strong flavoured fish such as eel, halibut and all fatty fish.

Use on plain grilled pork and the vegetables that accompany your pork meal.

Thyme Herb Butter
Thyme is a herb that aids digestion of fats, so it is very useful.

Make a thyme herb bread to accompany shellfish salads - crab and mussels - try it with moules mariniere.

Use to butter bread for a strong cheese sandwich.

Herb bread for tomato, minestrone or pea soup.

On plainly cooked lamb, mutton, pork or sausages or on the vegetables that accompany those meats.

Good to rub a chicken prior to roasting.

Try frying liver in it - very tasty - the pan juices will be wonderful.

Herb Bread Recipe

This herb bread recipe is really simple. It uses soda as its raising agent, so you don’t have to prove it.

This makes it really quick - you just mix it together and shape it.

Then you bake it for 45 minutes - it means that you can have it baking in the oven while you get together a soup, pasta dish or salad.

It smells fantastic while it’s cooking.

Just break it up - if you want to slice it, you’ll have to let it cool - but it’s great for dunking in soup or eating with a salad.

In fact, it’s just great full stop :-)

Herb Bread Recipe
8 oz (225g, 2 cups) plain (all purpose) flour
8 oz (225g, 2 cups) wholemeal (wholewheat) flour
2 tspns salt
1 tspn bicarbonate soda (baking soda)
1 oz (25g, 2 tbspns) butter
1 tbspn chopped chives
1 tbspn chopped parsley
1/2 pint (300ml,1 1/4 cups) milk

Set the oven at Mark 6, 200C or 400F and grease a baking sheet.

Mix the dry ingredients together in a large bowl.

Rub in the butter until the mix looks like breadcrumbs.

Add the herbs and stir through, then add the milk and mix to a soft dough.

Knead this into a round about 8”, 20 cm and put on the baking sheet.

Slash a cross in the top - probably cut each quarter again in half, making 8 portions.

When you break the bread, it will separate cleanly where the knife marks are.

Bake in the oven for 45 minutes until firm.

Just like normal bread, the loaf should sound hollow when you tap the bottom.

If you want to use dried herbs, then substitute 2 tspns for the fresh.

You could try rosemary, sage, dill, thyme or garlic granules.

Try some grated parmesan cheese with garlic granules - wonderful.

Basil added to parmesan would be great with a pasta or tomato dish.

There’s a great ebook - just $7 - with 23 bread recipes - even if you’ve ‘failed’ with bread before, this one gives you foolproof recipes

Here’s the link Click Here!

There’s a money back guarantee, but I doubt you’ll use it because it’s so good.

3,974 posted on 03/07/2009 12:14:30 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All; TenthAmendmentChampion

I took a look at the herbs and spices, they have organic and the prices seem good to me.

I know a lot of the soapmakers shopped here and I always intended to do so, LOL, during my other life.

3,975 posted on 03/07/2009 12:33:05 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

[This site has hidden urls in the articles, to more and more very good information, more links than one can check...granny]

Home remedy for sunburn - sunburn treatments that work and those that don’t

Excessive exposure to sun is nothing to take lightly. Home remedy for sunburn is your first option when sunburn occurs.

Sunburn usually occurs after 15 or more minutes of exposure to UV lights. There is a time frame, usually between 5-40 hours when the pain starts.

To prevent sunburn and sunburn itching and peeling, you can try this home remedy for sunburn:

* Peel and mash 3-4 apricots.

* Apply the mix on your face and leave on for 15 minutes.

* Wash off with lukewarm water.

Once the skin is red and irritated, you can be sure that the skin has suffered damage. There are no ways to cure sunburn, but you can apply some remedies as a sunburn relief or prevention of one.

Take a long shower adjusting the water to almost cool temperature. Once you are done taking a shower, gently tap it to absorb the water, do not rub it as this will increase the irritation.
Courtesy of Wikipedia Natural home remedies that provide instant sunburn pain relief.

What to use as a home sunburn treatment?


It contains enzymes and acids that can help the sunburn. It might be a bit unpleasant to begin with, but once you apply it, relief comes in minutes. You can either soak a cloth in yogurt, or simply apply it on the area affected by sunburn.

Leave it on until it is dry (which is likely to happen soon after you placed it as the skin exerts high temperature). Rinse it off with cool water and repeat.

Lavender/yogurt remedy

Mix a few drops of lavender oil with yogurt and apply on skin.

Lavender has a soothing effect and diminishes the irritation and redness. Yogurt will cool the skin down, and trust me, you need a relief at times like that.

Cucumber and baking soda

Place chilled cucumber slices on the spots affected by sunburn. Take a bath in warm water in which you have previously added 2 cups of regular baking soda. Baking soda will neutralize any possible infections and prevent further irritation.

Cucumber is an ingredient that can be used for preparation of a facial peel recipe that is recommended as a sunburn home remedy as it nourishes the skin, and stops the inflammation.

Tea tree oil as a home remedy for sunburn

Tea tree oil wonderfully soothes the skin and prevents sunburn itching and peeling. Simply dilute 1 part of tea tree oil with 10 parts of olive oil and dab freely on the skin.

4 natural sunburn home remedies

What not to use as a home remedy for sunburn?

I am sure you have heard of sunburn vinegar home remedy. People recommend it for skin after excessive exposure to sun. I would not recommend it!

It does cool your skin down, but its acidity also irritates the skin and causes sunburn peeling. You do not want to irritate the skin even more than it already is.

As you can see in this picture, sunburn can be so severe that blistering appears. When this happens, do not use any of the above mentioned remedies.

What you can do is to apply clean bandages to prevent any infection that might develop.

Lip sunburn

We often forget that when we expose ourselves to sun, our lips are exposed too and can be damaged. Apply a lip balm before you leave the house. In case they do get affected by sun and become dry and start peeling, apply some butter on them a few times a day.

Home remedy for Sunburn swelling (edema)

Sunburn swelling or edema, occurs as water accumulates under the skin, usually legs. Try positioning your legs so they are above a 45 degree angle and also applying a cool compress on them. Cool compress may be a cloth dipped in cold water. Basically, anything cold will act as a sunburn swelling remedy.

Someone once told me that it is good to soak your feet in water to which salt has been added. I haven’t tried this and would not, honestly. It might work as a foot soak for general feet swelling but exposing the sunburnt skin to salt is not recommended.

Home remedy for Sunburn peeling

Sunburn peeling usually starts after 3 to 5 days after sun exposure. Once the skin starts to peel, there is really not much you can do to stop it. A great sunburn remedy is aloe vera gel that helps moisturize the skin. It is soothing and gentle on burned skin.

Severe sunburn

I have had a few occasions when I got severely sunburned. One of those times was also accompanied by nose bleeding, severe headache, and nausea. What helped me was to take a cool shower, take an ibuprofen and apply cool towels on my head.

When sunburn happens, toxins are released and the fever increases as the body’s immune system kicks in. This is the time to schedule an appointment with a doctor.

I would recommend you use this Suncare calculator to calculate your safe sun tanning time.

Stay away from excessive exposure to sun and protect your skin. I hope you find some of these home remedies for sunburn useful.

More home remedies

3,976 posted on 03/07/2009 12:48:33 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Causes of chapped lips

When it comes to causes of chapped lips, dehydration might be a major one, as I mentioned on on the page about lip care, but is certainly not the only cause.

More on lip care and ways to nourish your lips:

Chapped lips remedy

Winter lip care

Lip balm recipe

Lip sunburn

Find out about 9 common causes of chapped lips in the following article:

Kiss Chapped Lips Goodbye - Top 9 Causes Of Chapped Lips Revealed

Is it possible to kiss goodbye to chapped lips forever? Yes, but like any chronic condition you must first identify the cause so you can smartly plan your remedy.

Here are the 9 most common causes of chronic lip chapping which will give you a “heads up” on identifying the culprit.

1) Cosmetics - Lipsticks contain a wide variety of chemicals that can wreak havoc on your lip’s natural oils. The one watch out for is “propyl gallate” which can cause a contact allergy.

2) Lip Care Products - Believe it or not, those lip balms and moisturizers you use to treat chapped lips may make matters worse. The petroleum base used in many of these products may cause an adverse reaction for some people. Due to reports of toxic side affects the EU has recently banned petroleum from future lip care products.

3) Flavoring Agents - Although commonly overlooked many people are allergic and/or sensitive to artificial and natural flavoring agents. The main culprits are red dye (candy, lozenges, gum and mouthwash), guaiazuline (toothpaste) and cinnamon flavoring.

4) Fruit Juice - Citric acids contained in orange juice (or any other kind of juice) can severely irritate your lips. This is due to photo-toxic residue left behind on the corners of your mouth.

5) Vitamins - Too much Vitamin A and B12 can cause crusty and swollen lips. It does not matter if your source of vitamins comes from whole foods or supplements. Stay under 25,000 IU of Vitamin A per day and minimize your intake of cobalt contained within Vitamin B12.

6) Dehydration - Are you getting enough water? Drinking 8 to 10 glasses of water a day is not only essential for good health but is also a good preventative measure against getting chapped lips.

7) Smoking - The natural oils on your lips (which prevent dehydration) tend to dry up every time you smoke a cigarette. Another great reason to trash those cancer sticks.

8) Drugs - Side affects from some medications may also dry out your lips. Harsh acne treatments are often the culprit. Check with a dermatologist if this is something you are concerned about.

9) Fungal Infection - If none of the above causes seem to apply to you it is possible that a fungal infection may be the underlying problem. See a dermatologist for an evaluation.

Take a moment now to think about which of the above is the most likely cause of your chapped lips. Once you have narrowed down your list of likely suspects to just one take action to eliminate this from your lifestyle for at least one week.

Monitor your progress, if after a few days your lips are restored to their former glory, you now know what habit to avoid in the future. If your chapped lips have not cleared up move on to the next likely suspect, and repeat.

Adam Waters exposes the hazardous toxins that lurk in mainstream and so-called “natural” skin care products with hard-hitting product reviews at that cut through the corporate hype and spin. To find out how you can lead a 100% natural non-toxic lifestyle sign up for your free mini-course, Natural Skin Care Secrets.

Article Source:

Lip balm recipes - they smell good, they taste good, and they nourish your lips at the same time

Lip balm recipes are very easy to make. Their main purpose is to protect the outer layer of the lips although some of them taste and smell good too :)

Applying lip balm regularly is a signifficant part of lip care, simply a must. Chapped lips can be prevented with regular use of lip balm.

You can choose between homemade lip balms or you can use store bought ones. When you opt in for the latter, keep this in mind: propylene glycol, a derivative of petroleum used in skin care, and is a key ingredient of lip balms, is also used in detergents and in hair conditioners.

Read more about potential health risks of petroleum used in cosmetics.

With homemade lip balm recipes you know the ingredients you are using and can be as creative as you want. You can use different oils to make it smell different. Want a refreshing feel? Use peppermint oil in it. Want a warm fragrance? Use vanilla oil. You get the point :)

Almost all lip balms recipes have one ingredient in common. It is beeswax. Beeswax is a natural ingredient, a perfect emulsifier. What it does it that it penetrates the epidermis while locking in the moisture. It also creates a protective shield that protects the skin from drying.


* As I mentioned, you will be using beeswax. Since it is in solid state, you will need to melt it. You can either use a double boiler, a microwave safe container or a saucepan. A double boiler is probably the most efficient and is easy to use. When melting it in a microwave, place it in a microwave safe container no longer than 1-2 minutes. The saucepan can be used also. When the beeswax melts, remove it and constantly stir. Do not keep it on the stove.

* A lip balm container - a small, clean plastic container will do. Use the ones that have a lid so that it stays fresh longer. You could also use a small jar.
Keep the prepared lip balm in a cool, dry place.

This same equipment is used in preparation of lip gloss recipes so you don’t have to buy additional items to experiment with lip gloss.

On to lip balm recipes...

This recipes are helpful with both chapped lips and severely chapped lips. Apply a generous layer whenever you can, it can’t harm the lips, only help.

Apple lip balm


* 4 tablespoons of beeswax
* 5 teaspoons of olive oil
* 1 tablespoon of glycerin
* 3 tablespoons of apple juice


* Melt the beeswax and slowly add the rest of the ingredients.
* While still warm, pour the mass into a container and leave to solidify
* This particular lip balm will stay fresh for a few days. Use it often during the day

When I mention glycerin (glicerol or glycerine), I have to point something out.

Glycerin is a strong emolient, meaning it softens the skin. Its molecules capture or draw the moisture out of the air and keep it locked. This is perfect in lip balm recipes, as this is the purpose of any lip balm: to keep the lips moisturized and soft.

However, the same way it draws the moisture out of the air, it does the same to the lips if it is used undiluted. The ones you can buy online and in stores are usually already diluted. If not, make sure there is a minimum of 3 parts water added to 1 part glycerin. When placed on skin, pure, concentrated glycerin can create blisters.

Citrusy Lip Balm
Courtesy of


* 1 teaspoon of apricot kernel oil
* 1 teaspoon of calendula oil
* 1 teaspoon of beeswax
* Lemon, lime, or orange essential oil. Choose the one you like, you will need a few drops.


* Melt the beeswax and add the apricot and calendula oils
* Stir the whole time so the mass is consistent
* Remove from heat, keep stirring and let it cool down a bit
* Add the oil of choice and stir a bit more
* Pour in a plastic container or jar and store properly

Minty cocoa lip balm


* 1 oz beeswax
* 1.5 oz cocoa butter
* 1 oz beeswax
* 1.5 oz shea butter
* 01 oz. pure Vitamin E
* 3-5 drops of peppermint oil


* Melt the beeswax and remove from heat while constantly stirring.
* Melt the cocoa and shea butter
* Mix the melted beeswax, shea and cocoa butter
* When the mass is consistent, add Vitamin E and stir a bit longer
* Finally, add the peppermint oil, stir and pour into a container

I hope you try one of these lip balm recipes. If you have a recipe you would like to share, or comment on the ones on this site, feel free to let me know.


What causes chapped lipsChapped lips remedy

Lip care

Lip gloss recipes

3,977 posted on 03/07/2009 12:51:48 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Home remedy for mosquito bites...
soothe the skin and prevent swelling

ads from Shopzilla

Try this home remedy for mosquito bites, it really is soothing and prevents irritation and itching:

Use 2-3 drops of lavender oil or tea tree oil and massage the spot gently.

If there is swelling, mix the two oils and apply on the skin.

If the swelling is getting worse, mix some distilled water with chamomile oil and lavender and soak a towel in it.

Apply on the bite spot.

Repeat this every hour or so until the swelling diminishes.

Insect bites healing balm is a home remedy for any kind of insect bites. It reduces the swelling and redness and helps the skin heal faster.

In order to prevent mosquito bites which are quite annoying, go ahead and try these natural mosquito and natural insect repellants to prevent insects even biting you :)

To prevent insects even getting into the house, place a bowl with vinegar in it in front of the window or door. To prevent mosquito bite, apply some eucalyptus oil on your skin.

Related article

Bee sting remedy
Learn more about the bee sting, its poison and symptoms of mild and moderate allergy. Prepare an easy home remedy for bee sting.

Tick removal

Home remedy for head lice

Insect bites home remedy...
ouch! no more!

I have written about insects bites before when I gave you home remedy for mosquito bite and bee sting. Both of these remedies have in common the use of lavender oil, an essential oil that not only smells heavenly but also has powerful healing properties.

Our reader Candy sent us this insect bites home remedy, a balm recipe that has lavender oil as one of the ingredients.

We spend the summers out on the lake and of course, my kids and I always end up covered in insect bites. My mom’s friend shared this recipe with me and I recommend it to everyone exposed to insects. Apply it liberally, it is great! It reduces swelling and redness and there is almost no itching.

Insect bites healing balm
You will need:

# 1/2 oz of beeswax
# 4 oz of olive butter
# 2 oz of neem seed oil
# 1 oz of petroleum jelly (or Lanolin)
# 1/2 oz of eucalyptus essential oil
# 1/2 oz of lavender essential oil
# Tins or glass jars


Melt over low heat in a pan beeswax, petroleum jelly, olive butter. Once this mix has melted, add neem oil to it. Remove from heat and let it cool down a couple of minutes. To this, add essential oils and stir the whole time.

Pour into tins (or glass jar) and store in the fridge.

Thanks Candy!

More home remedies

Send a recipe and receive a free skin care ebook

Homemade insect repellent - Natural insect repellent recipes

Homemade insect repellent is as effective as the chemically enhanced, store bought one. The advantage is that it is cheap to prepare once you get a supply of essential oils needed to prepare it. Preparing natural insect repellent recipes also has an advantage of being natural since you’re using pure essential oils so you know the skin is safe. Some of the oils used might cause adverse reactions, please be cautious when using them. Before you read about the homemade insect repellent recipe, you might want to check out recipes for treating insect bites such as insect bites home remedy, bee sting remedy, home remedy for mosquito bites, or insect bites healing balm.

The recipe for homemade insect repellent found here calls for the use of tea tree oil, peppermint, and eucalyptus essential oils. Each of these oils is quite potent by itself, but mixing them together in a homemade insect repellent recipe yields a powerful mix of oils sure to repel those annoying insects. Enjoy your summer naturally :)

How do you prepare a natural repellent? Here’s how:

Using Essential Oils As Insect Repellents

Instead of bringing out the harmful pesticides and chemical ointments here’s some natural earth friendly options for dealing with those pesky insects.

Insect Repellent Essential Oils:

Single Essential Oils: Peppermint, Spearmint, Eucalyptus radiata, Lemon, Lavender, Tea Tree, Cedarwood, Idaho Tansy, Rosemary, Patchouli, Citronella, Lemongrass, Thyme, Sage

Essential Oil Blends:

Purification (contains: Citronella (Cymbopogon nardus), lemongrass (Cymbopogon flexuosus), rosemary (Rosmarinus officinalis), Melaleuca (Melaleuca alternifolia) lavandin (Lavandula x hybrida), and myrtle (Myrtus communis)

Thieves(contains: Clove (Syzygium aromaticum), lemon (Citrus limon), cinnamon (Cinnamomum verum), Eucalyptus radiata and rosemary (Rosmarinus officinalis CT 1,8 cineol)

Melrose (contains: Melaleuca (Melaleuca alternifolia), naouli (Melaleuca quinquenervia), rosemary (Rosmarinus officinalis), and clove (Syzygium aromaticum).

Insect Repellent Blend:
6 drops Peppermint
6 drops Tea Tree
9 drops Eucalyptus radiata


Topical: DILUTE 20/80 using a base oil such as almond or jojoba or V6 and apply to exposed skin as needed or mix with 8 ounces of water in a spray bottle, shake well and spray directly on exposed skin areas.

To repel insects, essential oils can also be diffused or put on cotton balls or cedar chips (for use in closets or drawers)

Specific Oils for Specific Insects

Mosquitoes: Lemon, Peppermint, Eucalyptus radiata, Lemongrass.

Moths: Patchouli, Cedarwood, Hyssop, Lavender, Peppermint, Spearmint

Horse-flies: Idaho Tansy floral water, Purification Oil

Aphids: Mix 10 drops Spearmint and 15 drops Orange essential oil in 2 quarts salt water, shake well and spray on plants.

Cockroaches: Mix 10 drops Peppermint and 5 drops Cypress in 1/2 cup salt water. Shake well and spray where cockroaches live.

Silverfish: Eucalyptus radiata, Citriadora

Ants: You can smear a line of Peppermint or Spearmint across your kitchen counter or floor and the ants won’t cross it. If you already have a line of ants invading your house, just draw a line of oil across them and they will turn back.

Beetles: Peppermint, Thyme

Caterpillars: Spearmint, Peppermint

Chiggars: Lavender, Lemongrass, Peppermint

Cutworms: Sage, Thyme

Fleas: Peppermint, Lemongrass, Spearmint

Gnats: Patchouli, Spearmint

Spiders: Peppermint, Spearmint

Ticks: Lavender, Lemongrass, Sage, Thyme

Weevils: Cedarwood, Patchouli, Sandalwood

For Pets: Put 10 drops each of Citronella, Eucalyptus radiata, and Peppermint in an 8 ounce spray bottle with water. Alternate formula: Put 2 drops pine, 2 drops Eucalyptus radiata, and 5-10 drops Citronella in a spray bottle of water. OR Mix 5- 10 drops Idaho Tansy or Peppermint Oil in a spray bottle full of water, shake vigorously and spray.

PLEASE NOTE: The information in this article is based solely on the use of 100% Pure Therapeutic Grade Essential Oils due to their high quality and tested purity.

The use of a brand of uncertain quality and/or purity will provide you with potentially dangerous, if not lethal, results. The author assumes no responsibility for your improper use of this information.

The statements about these oils have not been evaluated by the Food and Drug Administration. These oils are not intended to diagnose, treat, cure, or prevent any disease.

Rebecca Noel is the author of The Essential Oils and Aromatherapy Info Blog where you can find out everything you could possibly want to know about essential oils and their uses. With category links to aromatherapy accessories too.

Visit: Essential Oils and Aromatherapy Info Blog

Article Source: Article Source:

If you found this homemade insect repellent recipe interesting, you might want to check out more of skin homemade recipes we offer on this site.

3,978 posted on 03/07/2009 12:57:09 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Many recipes for all kinds of skin problems, too many to copy:

This list is actually links to the page with the recipe/article, each is a live link:

can preview and edit on the next page)
Our readers’ tips

Click below to see contributions from other visitors to this page...

Faye’s geranium, rose and herb exfoliating soap starstarstarstarstar
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If you are tired of having chapped, cracked & dry lips well ladies an gents fear no more

1) Take an old tooth brush or buy a cheap one.

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Cucumber Wrinkle Cream


1/2 cucumber
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Great softening body scrub starstarstar
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Scrub ...

Honey and Toothpaste starstarstar
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Cooling summer tip starstar
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Honey and yogurt mask for dry hair Not rated yet
2 cups of yogurt
4 tablespoons of honey .

Blend them together and apply on wet hair,leave on for 30 min, shampoo hair.. this mask smoothes the hair....

Lavender body soak Not rated yet
Place Epsom salt in a container with a lid; put about 10 drops of lavender oil in the salt. Place lid on and shake. There you have a homemade relaxing ...

Mayonnaise face and hair mask Not rated yet
Beat 4 large eggs with 1 cup of mayonnaise, into a mixing bowl.
Let it sit for 1 hour in the refrigerator.
Cover a light amount over face and massage ...

Strawberry mask Not rated yet
1/2 cup of strawberry
1/4 cornstarch.

Mix strawberries and cornstarch together to make a paste. Apply to face. Leave for 30 minute rinse off with cool ...

Dry and combination skin face mask Not rated yet

1 tablespoon of Olive oil
1 tablespoon of Aloe vera
1 tablespoon of Shea butter .

Apply to skin morning and night after cleaning the ...

Pimple prevention Not rated yet
Here’s a simple way for pimple prevention:

Garlic can be mashed and steeped in milk to remove the pungent smell. Throw the milk away and make a paste ...

Lemon oil facial peel Not rated yet
Can be placed on the skin and used as a strong exfolliant.

Make sure is not a sensitive skin type.

Apply a few drops directly on skin, rub and ...

Skin protective facial mask Not rated yet
4 tbsp white flour
2 tbsp white honey
3 tbsp milk.

It leaves your skin soft and smooth, protects it from getting wrinkles and protects it from damages ...

Nourishing honey face mask Not rated yet
To prepare a nourishing honey face mask, you’ll need:

Juice from 1 lemon
1 tbsp honey
1/2 avocado
Mashed 0.2mL retinol (or 1 capsule from ...

Sugar and oatmeal body scrub Not rated yet
Sugar and oatmeal body scrub

2 tbl spoons oats
2 tbl spoons raw sugar
Lemon juice
Olive oil
Aloe Vera gel .

Brown sugar skin exfoliant Not rated yet
A tablespoon of brown sugar and a tablespoon of virgin coconut oil; Mix them and apply on the skin to have a natural skin exfoliant.

Brown sugar scrub ...

Homemade toothpaste Not rated yet
Homemade toothpaste recipe:

1 part sea salt
1 part baking soda
1-2 drops peppermint essential oil .

Add water to bristles and brush softly....

Skin care tips Not rated yet
Here are a few useful skin care tips sent in by our readers:


Instead of using your fingertips to do extractions on your face, try using ...

Oatmeal rub Not rated yet
For dry skin and eczema:

Put oatmeal into a pair of old tights and tie to your bath tap. Run the hot water over the tights and leave in the bath. When ...

Tea tree oil facial wash Not rated yet
Tea tree facial wash

1 drop per 10ml of distilled or rO water (filtered). Shake prior to using. It can also be used as a gargle for sore throat and ...

Cucumber and olive oil mask Not rated yet
Cucumber and olive oil mask

3oz cucumber very finely diced
3tsp olive oil
2tsp live yogurt

Mix above ingredents into a fine paste. Leave to ...

Softer feet Not rated yet
For Softer Feet: (I got into this habit being a server for 18 years and it really works!!) After cleaning/scrubbing/soaking your feet apply neosporin ...

Itchy, burning skin Not rated yet
To stop itchy and burning skin use walnut or almond oil and apply. This will leave the skin soft and itch free for 3 to 7 days.

Hi Andy,

In addition ...

Greasy T-zone Not rated yet
Lemon juice is perfect for greasy t-zone so add a tea spoon of lemon juice to a tea spoon of sugar and rub your face.

Hi Majd,

Lemon juice is ...

Facial wash and moisturizer Not rated yet
Wash your face with warm tap water before showering and then apply some whole milk with a cotton ball. You can rinse it at the end of your shower bath ...

Wart remedy Not rated yet
Apply clear nail polish, every day to the wart. This will suffocate the wart and get rid of it. I can’t remember how long it takes, probably a couple ...

Colloidal silver Not rated yet
Colloidal silver sprayed onto skin right after sun exposure and several times per day will protect skin from excessive burning and practically prevent ...

3,979 posted on 03/07/2009 1:04:24 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Home remedies for acne - natural recipes

Home remedies for acne listed here are very simple to make, and usually have very good results.

Optionally, you could try preparing home face masks that target acne - a good option for acne home remedy treatment.

One thing to know about acne is that the holistic approach to treating them is the best way to go. By holistic I mean being careful about eating processed foods, sugar and flour and paying attention to other possible causes of acne. You can treat the outside appearance of skin but that won’t do much good unless you employ a fully holistic approach to treating acne and their causes.

Homemade acne treatment - vinegar solution

Homemade acne treatment that consists of vinegar solution is the easiest of all home remedies for acne.This is what you will need:

20oz of water

1 tablespoon of apple vinegar

Let it cool down and add one tablespoon of apple cedar vinegar. Dip cotton balls in it and apply every night before going to bed. You can keep this solution in a clean plastic bottle in a dry, dark spot.

Using this solution should help reduce the redness and diminish the acne problem.

Tea tree oil acne treatment

Use pure tea tree oil. Dip in a cotton swab and gently dab on acne. Do this once or twice a day.

Tea tree oil is a strong antiseptic that cleans out the ongoing infection. It is gentle on the skin and leaves as little scarring as possible after the acne has healed.

Acne Skin Problem Lotion

This is a lotion, easily prepared.


2 teaspoons of lemon juice

2 teaspoons of honey

7 oz of water

Mix the ingredients. If the mass is too thick, try adding a bit more water. Pour into previously prepared plastic bottle or jar. They have to be clean, so make sure they are washed well. Shake it. Keep in dry and dark place and apply few times a day. Wash off with water.

Parsley face mask (for oily, acne skin)


1 teaspoon of chopped parsley

3 teaspoons of sour cream

Mix these two and apply to face. Wash off after 10 minutes using lukewarm water.

Often, aspirin ingredient, acetyl-salicylic acid is used as a base for exfoliating creams used for acne treatment and skin care in general. Read more about efficient aspirin face mask and its benefits.

If you are looking for more information on acne skin care, acne treatment, cause of acne etc., you can find it in this Acne booklet published by National Institute for Arthritis and Musculosceletal and Skin Diseases. Great read, full of information.

Additional resources

Cause of acne

Clear acne naturally

Back acne treatment

Acne face mask

Skin conditions- cause, symptoms and treatments

There are number of skin conditions, some easy to treat and some not.Here is a list of most common skin conditions, their cause, symptoms and treatments. For each of these, I will provide a home remedy suited for that problem.I will be adding more soon.

[continued, with many types of problems covered.]

Home remedies:
natural, easy and effective skin remedies that work

“Great home remedies, I used your lavender yogurt sunburn remedy recently after a nasty sunburn. It cooled the skin, it didn’t peel at all! Thanks!”

It was not until five years ago that I realized how powerful home remedies can be. I just had a baby and was moving across the ocean, to the U.S.

The move took about a couple of months, during which the only attention I paid to was my baby. I neglected my nutrition, my stress level was through the roof.

I noticed some strange things happening. Not only was I exhausted all the time, my body was deteriorating, too. My hair started falling out. A bit. And then, I started losing handful every time I would strike my hair.
We recommend:
Did you know green tea neutralizes UV light, prevents cancer, rejuvenates the skin, and prevents inflammation among other things? Check out my friend’s Julian website for more information on green tea and its benefits to skin - Green tea use in skin care

Natural Health Lifestyles
Natural Health Lifestyles offers a variety of natural health tips including information on alternative therapies, natural cures, and green living.
I visited a dermatologist who asked me all the right questions, from the medical point of view. Not for a moment was I asked about stress or the overwhelming situation I was going through.

I was given Vitamin E ampules to apply on my scalp daily and that helped a bit, but I kept losing my hair. Rapidly.

A friend of mine knew what I was going through, and how helpless I felt about it. She gave me a wonderful garlic based hair loss remedy she heard about from a friend. Garlic, I thought, on my hair?! But, what did I have to lose but more hair?

So, I tried it. I applied it almost every week for a few months. Gradually, the hair stopped falling out. New hair was growing and my hair didn’t feel as dry and lifeless as before. I can’t describe the excitement and happiness!

Natures Super Foods, Super Recipes & Super Food Remedies. Live Longer & Live Younger.

I truly hope you find a remedy that will help you as much as this one helped me.

Browse the complete list of remedies

Stretch marks home remedies

Dry, itchy scalp home remedies

Earache home remedy

Red eye remedies

Natural remedies for yeast infection

More remedies for yeast infection

Plants and herbs used in home remedies

Toe nail fungus remedy

Home remedies for dark spots on face

4 natural sunburn home remedies

Bee sting remedy

Mosquito bites home remedies

Sunburn home remedies

Puffy eyes

Acne home remedies

Excessive-underarm sweating

Cellulite natural remedy

Toenail fungus cure

Mayonnaise lice home remedy

Home remedies for painless skin tags removal

Homemade insect repellent

Corn removal home remedies

Insect bites healing balm

Tick removal

Bruise treatment

Pimples home remedies

How to get rid of pimples

Razor burn home remedy

Foot corn

Natural ways to clear acne

Back acne treatment

Eczema home remedies

Cold sore remedy

Dandruff home remedy

Acne homemade mask

Warts home remedies

Dark circles under eyes

Tea tree oil use

Hair loss garlic remedy

Ringworm home remedies

Athlete’s foot home remedy

Head lice natural remedy

Deer tick bites

[all titles are live at url site]

3,980 posted on 03/07/2009 1:10:53 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny


I’m HUNGRY! :)

3,981 posted on 03/07/2009 1:18:55 AM PST by Bradís Gramma ( PRAY! Pray for the U.S. Pray for Israel.)
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To: screaminsunshine

Don’t forget a bottle of Kentucky bourbon

3,982 posted on 03/07/2009 1:34:15 AM PST by goat granny
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To: All; DelaWhere

This group uses the same books you do for canning and they are very fussy about being safe.

[Sister group is members only of the canning group]

Join our sister group for access to all the recipes and files for Home canning, this is a file access only group:

To change mail setting visit the website: [or to join]

3,983 posted on 03/07/2009 1:43:44 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: Brad's Gramma

In a minute check your Freeper mail...LOL

3,984 posted on 03/07/2009 1:48:43 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

Holy cow! You’re sending me cake??

Whoo hoooo!!!


3,985 posted on 03/07/2009 1:49:56 AM PST by Bradís Gramma ( PRAY! Pray for the U.S. Pray for Israel.)
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To: buckeye49
Was out of electricity for over 2 weeks, but having a gas stove, you can light it manually. Always worked and also helped with the heating by keeping the oven door open. Need water to flush toilet...rain barrels work fine for that..Old kerosene heater did a great job in living room and kitchen..close all doors to rooms not in use. (Including closets)Bathroom was a little chilly but no too bad..Just need to be careful with kerosene heaters, make sure you have good ventilation. Knowing freepers are smart this post may be redundant..
3,986 posted on 03/07/2009 1:53:08 AM PST by goat granny
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To: nw_arizona_granny

Big old BUMP!!


Nite all...

3,987 posted on 03/07/2009 2:00:43 AM PST by Bradís Gramma ( PRAY! Pray for the U.S. Pray for Israel.)
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To: goat granny

Hello and welcome to the thread, I am glad you found us and hope you will join in.

LOL, Bourbon is listed under medicine and trading stock, on the survival list of needed items.

3,988 posted on 03/07/2009 2:22:28 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: goat granny

Knowing freepers are smart this post may be redundant.. <<<

Not at all, many have never used one.

Safety lessons often bear repeating.

3,989 posted on 03/07/2009 2:30:16 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: Brad's Gramma

Night, sleep well, pleasant dreams.

3,990 posted on 03/07/2009 2:30:52 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

The Simple

Nine Tactics for Making Healthy, Incredibly Simple, and Cheap Meals for You and Your Family

Posted: 06 Mar 2009 12:00 PM PST

I enjoy preparing complex dishes, but many evenings, the focus around our house is getting a tasty and healthy (and inexpensive) meal on the table quickly. We have a three year old and a one year old at our house, so our goal is to established a fixed meal time, put something on the table that will meet all their nutritional needs and still be pleasing to their (and our) palate, do it quickly, and do it inexpensively. This fills all of our bellies with some good fuel, keeps money in our pocket, and also gives us plenty of family time in the evenings.

So, how do we pull this off night after night without regularly resorting to prepackaged food bought with coupons? Over the years, we’ve developed several tactics for making this work - and it works so well that we often prepare the same things for guests when they come to visit.

Here are nine tactics we turn to time and time again.

1. Make your main dish as simple as possible.
A chicken breast. A fish fillet. A basic hamburger. Eggs. A very simple stir fry. A pot roast. Pasta with tomato sauce. These are the things that make up our main course most nights. Nothing complicated at all - just a very basic food.

There are some big advantages here, though:

There are a wide variety of such basic items. Our meals are far more varied than you might think. We rarely repeat out foods for weeks at a time.

These items are stunningly simple in their basic preparation. Once you’ve grilled a chicken breast a few times, it becomes incredibly routine. You don’t have to focus on it any more. Instead, you can focus on the little details (below) that transform it from boring to amazing.

These items are inexpensive when bought in bulk and frozen. We look for versions of these items that meet our quality standards on sale, and when we find them, we stock up big time. Then we just unthaw them by setting the items in the refrigerator the night before - they’re ready to go at meal time the next day.

2. Use simple tactics to add variety and flavor to the main dish.
In other words, be creative and liberal in your seasoning of the food and do it well in advance so it can soak into the food. Most of the time, we’ll actually season the food in the morning (see the next tip) so that it’s ready to go when we walk in the door in the evening.

Even better, because the main entrees are often such a blank slate, we can create a huge variety of very different flavored dishes starting with the same simple main course.

Here are a few ideas for the most common items.

Chicken breasts We just put chicken breasts in a Rubbermaid container in the morning along with whatever seasonings sound interesting. Want lemon chicken? Dump in some lemon juice, some pepper, and a few lemon slices. Italian? Put in half a cup of red wine vinegar, a third of a cup of olive oil, and a lot of seasoning (a bit of lemon juice, garlic powder, oregano, red pepper, black pepper, parsley flakes, and anything else you like). There are infinite possibilities here - just play around.

Hamburger Just mash up hamburger meat with whatever flavorings you like: barbecue sauce, blue cheese salad dressing, ranch salad dressing, Italian salad dressing, black pepper, red pepper, paprika, salt, celery seed, brown sugar, ketchup, onion, dill, caraway, turmeric, scallions, ginger, dill, cumin, coriander, bay leaves - just try different things and find out what you like. I like to let the hamburger soak in this for several hours in the refrigerator before making the patties, though.

Fish fillets Much like the chicken breasts, just toss the fillets in a Rubbermaid container along with some seasonings. Italian dressing is one place to start, as are citrus fruits and pepper. I like using Parmesan cheese and olive oil, for one, with a healthy dose of pepper. The key is to just try different things and let these things sit together for a long time to meld their flavors.

3. Do as much as you can in the morning before you leave.
One big advantage of preparing the entrees in the above fashion is that much of the work can be done in the morning before you leave. For similar reasons, we also enjoy using our slow cooker - we can just toss things together in the morning and be ready to go when we get home.

I find that doing as much of the meal preparation as I can in the mornings while the kids are eating breakfast at the kitchen counter is a great way for me to get going with something productive in the morning while carrying on conversation with them and making sure they’re eating their breakfast.

Here are a few tactics for getting things done in advance in the morning (and the night before):

Main entrees Marinate and/or spice them and put them in a Rubbermaid container in the refrigerator for the day.

Homemade pizza This is one of our family’s favorite foods. One great way to make it easier at night is to make the dough the night before, let it rise in the refrigerator overnight, then spread it out on the pan the next morning. Preheat the oven to 425 in the morning, then bake the crust for seven minutes or so. After that, you can go ahead and put any toppings on you want (like the sauce) or you can just stick the crust in the oven. Doing this “pre-bake” makes for a superb crust … actually, a “homemade pizza” guide might make for a great post.

Crock pot meals If you can possibly make a meal in the crock pot, do so - it’s such a huge time saver on busy evenings and the meals turn out quite well if you use quality ingredients to begin with. For us, it’s very simple - we have a lot of great five ingredient crock pot meals that we love making.

4. Use flash frozen vegetables (but not fruit) as a side dish.
For a long time, I was very insistent on eating fresh vegetables as a side dish. This is a good tactic to use during the summer months when you can get ultra-fresh produce from the farmer’s market or from your own garden, but during the winter, “fresh” produce often isn’t very fresh.

The solution I’ve discovered - for vegetables at least - is frozen vegetables. While not quite as good as truly fresh vegetables, they’re quite often tastier than the vegetables you find in the fresh food aisle during the winter months.

Frozen vegetables are easy to prepare - they can very easily be steamed and this can be done in the microwave if you want (some even come with the capacity to steam in the bag). Flash frozen vegetables are also pretty inexpensive, especially if you wait for a sale and stock up - we often get bags for $0.75 or less, which provide a large portion of vegetables for all four of us. Even better, they’re easy to spice up a bit - just add a bit of pepper (or a bit of another appropriate spice or two) as soon as they’re done steaming (or even during steaming) and you’ll wind up with a tasty result.

A big tip: check the ingredients before you buy. If you see any ingredients besides just the vegetables in the bag (or perhaps a few basic spices), don’t buy it. Avoid any that have high fructose corn syrup - there’s no reason to have that in your vegetables. In fact, this is why I avoid most frozen fruits - they seem to often have sugar or corn syrup added for no real reason other than to add a cloying sweetness.

5. Utilize the simple main dish in a second dish later in the week.
Let’s say we’re making chicken breasts for the family. We unthaw twice as many as we would eat and season half of them as we desire. Then, we bake all of them in the oven (not adding any cooking time at all), then put aside the cooked breast for a couple of days to use in another dish, like chicken stir fry or a chicken pot pie.

Let’s say we’re having hamburgers. We cook up a batch that’s seasoned and an unseasoned batch, then we crumble up the unseasoned burgers and use the meat as pizza topping a few days later, allowing us to have homemade pizza with a hamburger topping without using a skillet to brown the meat.

Using these kinds of techniques adds virtually no time to the meal preparation at hand, but it certainly saves time with a meal later in the week.

6. Drink water, but make it lively!
Water is the default beverage at our dinner table. It’s essentially free and provides necessary hydration. Yet, for many, it’s boring - it doesn’t provide the flavor of other beverages you might consume with dinner.

There are several subtle things you can do to make water more interesting, though. The biggest one is citrus - a slice of a citrus fruit (lemon, lime, orange, etc.) and/or a dash of a citrus juice into your water can make a big difference. This pairs very well with white meats of all kinds.

A simple herbal tea is another great beverage to accompany a meal. Simply heat up the water, steep it with the tea, and you’ve transformed the water into something compelling.

Even the simple touch of adding ice to water can make it seem a lot more refreshing and enjoyable as a partner drink to your dinner.

7. Use a simple formula for casseroles of all kinds.
Complete!We picked up this useful tactic from Amy Dacyczyn’s excellent Complete Tightwad Gazette. She offers a framework recipe for a basic casserole:

1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”

Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.

This formula works really easy for turning almost anything you have on hand into a very tasty casserole. You simply just mix together these items in a casserole dish, toss it in the oven, and bake it until it’s done. One tip - one good binder is leftover chicken stock with a bit of corn starch in it.

8. Clean out your cupboards and/or pantry.
Another great way to line up some inexpensive and simple meal ideas is to simply clean out your cupboards and pantry. This is a great weekend project, actually - it helps you discover lots of items that you have on hand that you may have forgotten about and also helps you organize things in a way that makes it easier to find the things you need.

When you’re discovering these useful items that have disappeared in the back of the cupboard, plan around them, right then. Jot down ideas for meals that revolve around these items, then when you put things back, keep those items near the front so you can find them quickly.

The end result? You’ll be making interesting meals without the need for a grocery store run and the items will be easy to grab quickly as they’ll be at the front of the cupboard.

9. Do a dinner exchange with your neighbors.
Even after all this, there are some nights where you’d just like a home-cooked meal on your table with no fuss at all. One very creative way to do this is to do a dinner exchange with a neighbor.

It’s pretty easy. Find a neighbor that has a similar-sized family to you. Then arrange it so that once a week or once a month, you make a double portion of your evening meal, place half of it into containers, then take it to that neighbor’s house. All they have to do is meet you at the door, take the containers, and serve - it’s like free delivery.

Then, that family does the same for you, perhaps even with the same containers. They make a double batch of their dinner meal, then bring you containers with enough of that meal to feed your family. Easy as pie.

While this doesn’t particularly save you any money, it does save you quite a bit of time.

Good luck preparing a tasty, healthy, and inexpensive meal tonight for you and your family!

3,991 posted on 03/07/2009 2:39:58 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

What’s amazing is how easy it is to create a truly tasty meal with minimal ingredients. Even if you don’t choose to pick up a spice packet at the grocery store, you can still create a wide array of great recipes with just a few ingredients in the crock pot.

In fact, my wife and I often strive to come up with great crock pot meals that require only five ingredients. With such a small list of ingredients, it takes only a minute or so to pull the crock pot out of the cupboard, toss in the ingredients, turn it on “low,” and leave for the day, only to come home to a deliciously prepared home-cooked meal.

Here’s one such recipe from The Art of the Slow Cooker:

here’s the simplest really tasty recipe I know of for a slow cooker.

1 can condensed cream of chicken soup (chicken & herbs if you can find it)
1 small can mushroom pieces (a 4 ounce can, drain off the water first)
1/2 chopped red onion
1 1/2 pounds skinless, boneless chicken breasts (cut into strips if you’d like)
1/4 cup white wine (optional)

Put them all in the crock pot. Turn it on low. Walk away for four hours. For every additional two hours it will cook, add a quarter cup of water.

This makes for a delicious little chicken dish that I like to call “creamy chicken casserole.” It takes about two minutes to prepare in the morning and fills your belly right at night.

Like that one? Here are five more recipes, all of which we’ve eaten in the last few months. The directions for each are easy:

Combine all of this into a crock pot. Add salt and pepper to taste. Turn it on low and walk away for eight hours. Add a quarter of a cup of water for every additional two hours you intend to cook it.

Got that? That’s all you have to do for each one. Here are the ingredients.

Crock Pot Chili
1 large can tomato sauce
1 pound lean ground beef
2 cans beans (kidney beans are fine, but you can use whatever you like)
2 tablespoons chili powder
1/4 cup diced onion (or onion salt)

Simple Pot Roast
1 2 to 2.5 lb. roast
2 cups chopped carrots
2 cups chopped potatoes
1 cup chopped celery
3 cups beef broth or beef stock

Ham and Potato Casserole
4 red potatoes, sliced
2 red onions, finely chopped
1 1/2 pounds cubed ham
1 can condensed cream of celery soup, diluted according to can directions
2 tablespoons flour

(This one is very good with cheese on top just before you serve it.)

Shredded Beef Sandwiches
2 pounds beef brisket
1 tablespoon olive oil
2 1/2 cups beef broth or beef stock
2 cloves minced garlic
1 chopped red onion

(Serve this on buns - magnificent!)

Breakfast Apple Cobbler
4 medium-sized apples, peeled and sliced (try Honey Crisps)
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons melted butter
2 cups granola cereal

(Start this one at 10 or 11 PM - ready for breakfast!)

It takes only five ingredients and a few minutes to come home to (or wake up to) a delicious home-cooked meal that doesn’t cost you very much money at all.

3,992 posted on 03/07/2009 2:43:53 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

BBQ Chicken Sandwiches

2 pounds boneless, skinless chicken thighs (we like the dark meat, but you could use breasts too)
1 can of cola (coke, pepsi, whatever, just no diet due to the artificial sweeteners breaking down)
1 large onion, sliced thin
1.5 cups ketchup
1/2 cup mustard (any kind you like)

Great on buns!

My personal favorite needs a 5qt (large) slow cooker, but is absolutely outstanding:

2 cups brown sugar, along the bottom
1 Picnic ham (picnic specifically - others can be too dry)

Start with 1.5 cups brown sugar at the bottom of the slow cooker, ham on top. Score the ham across the top, then pat in another 1/2 cup brown sugar into the top. Cook 8 hrs on low, the sauce works best if you siphon the fat off the top, then stick it in the fridge ~15 minutes to congeal it rather than leaving it as just a liquid.

Super Tender BBQ Chicken Wings:

Toss wings in Crock
Add 1 1/2 cups BBQ Sauce
Add 1/2 cup Water

Cook on high 4 hours

Drain wings, add more BBQ sauce and microwave till sauce is hot…enjoy, fall off the bone wings!

This works great for party prep too, just cook them in the crock then refrigerate until party time, add fresh BBQ and microwave or return to the crock for warming….yum!

2 ingredient chicken:
1 whole young chicken
1 bottle beer
fill with water or chicken broth to cover chicken

Come home, slide the meat off the bones and done. Serve with salad and bread or mac & cheese.

I have used my crockpot for pulled pork and also for meatballs. The pork comes out amazing!

I put pork butt in the crockpot with some water, cover, put on low and go to work. Come home from work, the house smells incredible and the meat is done! Just make the sauce (coke & ketchup works for starters), pull the pork off and shred it with a fork, and serve on buns!

@Little Miss Moneybags I have never ever had a problem leaving my crockpot on while I was at work (9 hours). I think the low setting is about 100-200F. I pull it away from the wall and make sure that nothing is near it. I also don’t have any pets to worry about getting into it. Instead of putting water in every two hours, I just put a bunch in to start.

My easy fave: Beef in red wine gravy
1 1/2 lbs stew meat
3 cups red wine
4 tbsps corn starch
2 beef boullion cubes
1 chopped onion
dash of salt
dash of pepper

Low: 8 hours, or
High: 4 hours

Serve over favorite pasta.

We like making thai curries with ours - throw in some meat, random veggies, a spoonful of curry paste, can of coconut cream and enough water to cover. Or, double the coconut cream, add some cooked noodles at the end, and you’ve got laksa.

I have a slow cooker, rather than a crock pot. I think the main difference is that the slow cooker will cook at a higher temperature (it has a 1-5 setting) and, therefore, is somewhat faster and will even cook at a slow simmer. I cook dried beans and/or rice at least once a week. I also cook different one-dish meals, such as chili or soups. I’ve never left mine all day, but it is easy to be home with it several hours on a Saturday or Sunday. My favorite recipe is

2 pounds or so of a cheap cut of beef
2 cans cream of mushroom soup
1 can water
1 can milk

Cook for 4-5 hours. Sometimes I add red wine or sour cream to the leftovers to make an entirely different dish.

If you are looking for more crock pot recipes, a fabulous place is
She uses more than 5 ingredients, but makes everything under the sun (Gluten Free)

I am lobbying for a small crock pot from DH for Valentine’s Day.

I love my crockpot so much that I have three! My son has one up at college. They are made to be left cooking without supervision, so don’t worry about using it when you aren’t home. Also, you can buy them very inexpensively ($4-$5) around here at any Goodwill store. Just plug it in and set it on high and wait to be sure it warms up before you leave the store with it. One more note about making stock–put in 1/2 to a cup of white vinegar when cooking the meat, bones, etc. The vinegar leaches the calcium out of the bones and makes the broth an excellent source of calcium and you can’t taste the vinegar at all!

For some really good recipes, check out another one of my favorite blogs: A Year of CrockPotting ( Stephanie used her crockpot daily in 2008, got invited onto the Rachael Ray show, and is planning a book based on her year-long experiment. All the recipes I’ve tried from her site have been great. Her year of crockpotting is over but she still adds recipes occasionally.

[The year of crockpots is an excellent site....granny]

My easiest crockpot recipe ever.

1 Chuck Roast
1 jar pepperochini peppers in vinegar.

Put the meat in the CP and pour jar over it. Cook all day on low. Serve over noodles-Spicy beef noodles! I like it with salt :-) This literally takes 30 seconds to prepare!

Beans come out really great in the crockpot, but here’s our favorite simple recipe:

Meat of choice (we usually use a cheap cut of beef)
Jar of Salsa (we like the frontera chipotle)

Pour salsa over meat. Cook until done.

Serve with mashed potatoes or shred meat and serve on buns or over toast.

If you have a fatty cut of meat, put it in the fridge and the next day the fat will have floated to the top and hardened and you can just pick it up out of the sauce. Reheat and its even better than serving it the day it’s made. Freezes well, too.

I love my ancient crock pot and use it 1-2 times per week. It does not have a digital timer, but an inexpensive lamp timer works just as well. My all-time favorite easy recipe is the following:

1.5 to 2 lbs. London broil
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 to 1 packet powdered onion soup mix.

Put London broil in the bottom of the crock pot. Dump cans of soup over the top and stir in the onion soup mix. Cover and cook on low 8 hours. Delicious and so easy!

I use my crockpot pretty well weekly because, as an Orthodox Jew, I don’t cook on the Sabbath, yet must serve hot food. I make cholent (kind of a meat stew with beans and barley) or a regular meat stew or a meat and potatoes based soup. Pretty well everybody I know uses one and we all keep ours on for the full 25 or so hours of Shabbat (on low, of course) and there’s never any problem. We sleep while it’s on and we leave the house to go to services, so I certainly wouldn’t worry about leaving it on while you’re at work or whatever.

In fact, I know that some working mothers like to start dinner before they leave the house and come home and just be able to dish up.

Our food is prepared Friday afternoon and served for lunch on Saturday. You take the liner out to serve the food and then just leave it out at that point, but the crockpot doesn’t get turned off until after dark.

I have heard that some of the newest ones are problematic though (i.e. the digital ones and some others don’t allow you to leave them on indefinitely) so read the operating manual beforehand if that’s important to you.

As an aside, this is also what’s happened with electric stoves since their clocks all became digital. The oven starts an annoying beeping to be turned off at the 12 hour mark. So appliance manufacturers now sell stoves with “Sabbath Mode” ovens that will stay on for up to 72 hours continuously without any noise or other problem.

I love crock pot recipes! They are so versatile - you can throw in the pot anything you have on hand. Here’s my beef stew recipe:

1 pound stew meat, cubed
1 diced parsnip
2 diced carrots
1 medium onion
5 small red potatoes, cubed
1 can diced tomatoes
1/2-1 cup water
1 tablespoon thyme
2 teaspoons steak seasoning
1/2 tablespoon rosemary
2 tablespoons dried gravy mix (I use El Bisto)

Put potatoes, parsnip and carrots at the bottom of the crockpot. Season stew meat with salt and pepper. Brown quickly in a skillet. Add to top of vegetables. Put onions over the meat. In a mixing bowl, combine the tomatoes with water and seasoning. Pour over top of meat. Heat on medium-low 8-10 hours. Yum!

try one 2-3 lb boneless pork roast and a bottle of barbecue sauce. Set it and forget it. It makes a great pulled pork sandwich. My kids love it.

This is a great party recipe.

1 Can Cranberry Sauce
1 12 oz bottle of Chili Sauce
1 2 lb bag of frozen, pre-cooked meatballs

Combine Cranberry Sauce and Chili. Mix till smooth. Pour over meatballs. Cook on High for 4 hours.

Tastes GREAT!

Easy Slow Cooker Chicken Tacos

boneless, skinless chicken breasts
canned or homemade chicken broth/stock/boullion (your budget, your choice)
taco seasoning mix (we make our own, but you can use store-bought, too)

cook on low for 8 hours or high for 4. Fork-shred. Load onto tortillas with slotted spoon. Enjoy!

Either of Paula Deen’s pot roast recipes work perfectly in the crock pot, assuming that you add enough liquid to cover the beef. I get my roasts at Costco, and they draw raves every time.

season and brown the roast in a skillet, then put in the slow cooker

Then add two crushed garlic cloves, one sliced onion, two crushed bullion cubes, a can of cream of mushroom soup, a bay leaf, a tablespoon of worchestershire sauce, a couple of cups of red wine, and enough water (or more wine) to cover the brown roast. Cook it for six to eight hours on low, and you’ve got pot roast with gravy, ready to go.
Spectacular Blog

Crockpot uses same wattage as average lightbulb.

Our favorite crockpot recipe for Sauerbrauten:

2 lbs. beef pot roast, 3-4 inches thick
1 c. vinegar
1 c. onions, sliced
8 whole cloves
1 T. sugar
1 c. water
2 bay leaves
1-1/2 t. salt
Dash of pepper

Cover meat with above ingredients. Let stand in refrigerator 24 hours or more. Remove from liquid; wipe dry. Brown meat in skillet. Add to crockpot with 1-1/2 cups of strained marinade liquid. Let cook 8-10 hours on low. Remove meat. We thicken the drippings with crumbled gingersnaps for a delicious gravy.

This recipe was originally made in a pressure cooker, but the lazy daughter that I am converted it to a crockpot with great results.

My biggest complaint with most crock pot/slow cooker recipes is the use of condensed “cream of whatever” soups and other convenience products. Having said that, I do use them every 3-4 months or so.

Above someone recommended Robin Robertson’s “Fresh from the Vegetarian Slow Cooker”. I second that recommendation. I’d also recommend Beth Hensberger’s “Not Your Mother’s Slow Cooker” and “Not Your Mother’s Slow Cooker Recipes for Two”. Also, the “Fix It and Forget It” series, but they rely a lot on the convenience products.

I do nearly all my soups in the slow cooker, cook all dried beans in it, and quite a few other dishes. Just about anything you would simmer on the stovetop or requires a long baking or braising time can be done in a slow cooker.

These two are helpful:

My basic bean recipe:

Here’s one of our favorites:


Yield: 4 to 6 servings

2 cans (14 ounces each) black beans, drained
1 1/2 cup frozen corn
4 boneless, skinless chicken breasts
1 jar (12 to 16 ounces) of your favorite salsa


1. Place all ingredients in a crock pot, layering beans, corn, chicken and salsa on top. Cook in crock pot on low for 8 to 10 hours (or high for 3-4).

Optional: Can be served over rice, in tortillas or by itself. Garnish with cheese, sour cream, or guacamole, if desired.
Sally @ 9:59 am February 2nd, 2009 (comment #98)

There’s this, too:

Your ham and potato dish reminded me of another one I like to do:

a chopped onion
Green beans
Ham (or ham bone)

I put the potatoes, onion and green beans in the crock pot with water (2-4 cups — depends on how soupy you want it) and let them cook. If using a ham bone, put it in at the start of cooking. If using ham, I put it in after the vegetables have cooked for a few hours.

3,993 posted on 03/07/2009 3:21:42 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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Preparing Your Own Skillet Meals In Advance 66comments
January 17, 2008 @ 2:00 pm - Written by Trent
Categories: Food, Frugality
Bookmarks:, reddit

Many busy familes (even on occasion, our own busy family) often resort to prepackaged skillet meals in order to get a hot, prepared meal on the table quickly at dinnertime. With both parents getting home at five or later and a desire to get a meal on the table early enough so that there is some semblance of a family evening, it’s not surprising that the ease of preparation, the speed, and the relative healthiness of prepackaged skillet meals have become popular.

There are a few problems here, though:

Prepackaged skillet meals are often very expensive for what you get. Skillet meals are almost always at least $6 and often cost significantly more than that. Pick up five of them at once and you’re talking a bill of $35 or so. The food in the bag often adds up to less than a pound in total weight.

Such meals are often laden with preservatives and “industrial” ingredients. As a rule of thumb, if I don’t know what that ingredient is, I don’t like to eat it. Using that rule, pick up pretty much any prepackaged meal you can find and read that ingredient list. My stomach is flopping.

Such meals are often not very healthy in terms of fat, sodium, etc. These meals are designed to be tasty, not to be healthy. Based on the nutrition facts on these items, I’d have to say that most of them don’t worry about healthy too much at all.

I generally like most of the prepackaged skillet meal offerings, I just wish they were healthier - and preferably cheaper. As a frugal parent, I’d like to find a better solution to this situation. I’d like to have a healthy and tasty meal that I could prepare quickly.

My solution? Make a whole bunch of them in advance.

All you have to do is find a good skillet meal recipe, quadruple the recipe, prepare all of the ingredients, then fill four freezer bags with the meal. Then, when you’re ready to eat them, get that bag out of the freezer, thaw it, and then cook it in the skillet until it’s nice and warm. Done!

You can find countless skillet recipes online. My usual technique is to cook the meat in advance, then add all of the needed ingredients to the ziploc bags. Here’s an example:

Trent’s Beef and Vegetable Skillet Meal

The normal recipe involves the following:

3/4 lb. lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
3 1/2 cups diced tomatoes
1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup peas (frozen ones are okay)
1 cup chopped carrots
1 cup uncooked rice
1 1/2 cups water

I add everything but the ground beef to each bag. Then, I cook up three pounds of ground beef and drain it, then add a quarter of that beef to each ziploc bag. On the outside I write “beef and vegetable skillet - simmer 40 minutes” on masking tape (so I can reuse the bag for another meal later) and I toss the bags in the freezer.

When I come home, I get out a bag, run it under hot water for a bit so that I can easily get the contents out, then I put it in a skillet on high until it’s just barely boiling, then I drop the heat until it stays just barely boiling. I cook it for about forty minutes or so, then it’s ready to serve.

A similar philosophy applies for pretty much any skillet meal you might prepare. They all work pretty well.

Making skillet meals in advance actually makes for a great weekend afternoon project that saves money and helps you to eat healthier. The meal above is really healthy - it’s loaded with vegetables and, if you cook lean ground beef and properly drain it, it’s very low fat, too.

Plus, the ingredients all together cost only a bit more than one ordinary skillet meal. Compared to the cost of four typical skillet meals, the needed ingredients save about $15, and you can have the bags ready to go into the freezer in less than an hour. That’s $15 saved (compared to prepackaged skillet meals) even without considering the positive health effects - quite a bargain in my eyes.

Here’s our standard “skillet meal”…
1 onion cut thin and long.
2 carrots cut thin and long
2 sticks celery cut thin across the diagonal
Saute in 1 tbsp olive oil
Add 4 ounces thinly sliced chicken breast or turkey or shrimp or pork or beef.
Saute until cooked.
Add the contents of 1 pack of ramen noodles and ONE cup of water. break up and stir and put a lid on it until the noodles are soft. Serves 4 for lunch or two for dinner. We sometmes add leftover other veggies (peas, broccoli, spinach etc.)

My favorite quick meal:

2 cups rice
4 cups water
1 can of beans

Cook rice according to directions; add beans. Eat.

If you want to make it in advance (and get a little more fancy) saute a bit of garlic and onion along with some cumin, and then mix in the beans. You could then warm that up while the rice is cooking.

I’ll add whatever vegs I have around, as well. It’s a pretty flexible recipe.

3,994 posted on 03/07/2009 3:51:22 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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Ten Financial Reasons To Turn Off Your Television - And Ten Things To Replace It With

April 9, 2007 @ 10:00 am - Written by Trent
Categories: Frugality, Television

Big George is watching youMy wife and I have reduced our television viewing to roughly four hours a week: two hourly dramas and maybe two more hours combined throughout the week. I believe that it won’t be too long before we turn the television off for good. Why? It’s too expensive. Here are ten reasons why.

Cable / satellite bills Our cable bill used to cost us roughly $60 a month. That adds up to $720 a year spent just to get more programming. Three years worth of that and we’re looking at a very nice vacation. Five or six years of that, put into a savings account, potentially replaces a car.

Electricity We had two televisions, and they would each be on an average of four hours a day. Given a cost of $0.10 per kilowatt hour, and the fact that the smaller television used about 100 watts and the larger one used about 160 watts, that meant we were using a bit over a kilowatt hour each day. There’s another $40 a year that vanished.

Guilt Television programs often create a glamorous image of a life that is far outside the financial capabilities of most people watching. When viewers watch such programs then reflect on their lives, it creates a set of negative feelings. For me, the most prevalent feeling was guilt - I can’t give my family this stuff, I would think. Thus, my sense of self-worth would go down. This would put me in a mindset to be more susceptible to the ….

Commercials Those wonderful short little programs that are designed to sell you stuff, period. Even better: they often work in concert with the programs to create a sense of guilt - and they offer a psychological way out. One commercial isn’t powerful, but when you’re inundated with them… very powerful.

Less time for other opportunities If the television is on for four hours a day, that’s four hours where I could be doing something more constructive with my time, like starting a successful blog (*ahem*) or starting a business or working on a novel or getting household chores done and so forth.

Stress When we spend a lot of time watching television, we put off other things that we should be doing, like paying bills, playing with the kids, and so on. After a while, these things build up and we begin to feel stress in our lives that wouldn’t be there if we didn’t spend so much time watching television. Over time, elevated stress leads to health issues.

Poorer dining habits Instead of spending time preparing a healthy, inexpensive meal from scratch, we would hurry up and eat an more expensive prepackaged meal (or takeout) so that we could catch certain television programs. These costs added up, not only on our wallets, but also around our waists.

Poor health / obesity Television is almost always a sedentary activity. Over time, it begins to show. Television is the big reason for the “obesity epidemic,” because Americans simply don’t get the natural exercise from doing non-sedentary activities that they once got. The health costs from this can be tremendous.

Less communication When the television is on for hours each day, it’s much more difficult to have real conversations with the people in your life. Over time, less communication means weaker relationships with the people you love, and this means that quite often you have to “supplement” the relationship with additional spending.

Less sex For a married couple, not only is it good exercise (and thus healthy), it’s free and it can help heal a lot of costly relationship issues. With heavy television usage, particularly in the bedroom, couples can fall asleep watching television instead of in each other’s arms. I know it’s true from experience.

Ten Things To Replace Television With

If you take a one week challenge to turn off the television, several things will happen, chief among them boredom and a sense of having a ton of “empty” time. Here are ten things to do to fill that time.

Start an exercise plan. If you didn’t watch Mad Money every night at six o’clock, you might be able to spend that hour walking around the block, doing leg lifts, or doing an aerobic workout. Most exercise routines cost nothing, though it can be more fun if you do something like a DDR exercise regimen (something I’d love to write about, but I can’t really conceive of how it fits on The Simple Dollar).

Prepare meals. Learn how to cook at home. Prepare some interesting meals. Get a good cookbook and dig in.

Read a book you’ve always wanted to read. Something like Anna Karenina or The Rise of Theodore Roosevelt (both were the “book I always wanted to read” for me at various times). Read something to educate your mind and your spirit.

Start a second business. I keep this blog running on less time than I used to spend watching television each night and it is earning some money. I also started a computer consulting business, where I fix people’s computers locally. This has opened up two solid revenue streams for me that, added together, approximate what I made from my job before. This has made me feel much less stressed about work - I do my job, but it no longer has the paralyzing “Oh my God what if they downsize?” fear that it used to have.

Be social. Have healthy, focused conversations with your immediate family. Patch up bruised relationships and friendships. Go out to community events and meet people. Find a group connected to the things you’re interested in and get involved (like a book club).

Take an evening class. Most universities offer degree programs towards a master’s degree (or higher) in the evenings. See what’s available and get into such a program. It will fill your evenings with food for thought and put you on a much stronger career path.

Learn a new skill or a new hobby. When my great grandfather died, my great grandmother spent her evenings learning how to paint, something she’d always wanted to learn how to do. She had a ton of natural skill, and as she learned the craft, it began to show. It was something that her married life and television watching had never left time for before.

Take on a major project. Do something huge that you’ve always wanted to do. I’ve done things like made a homemade bullwhip, learned how to speak Mandarin, and so on, just in my newfound spare time.

Get things done. When I finally turned off the television and looked around, I saw literally hundreds of little things that needed to be done that I simply hadn’t done. So I started getting them done; I literally spent three days making a giant checklist of every task that would take longer than five minutes, then I just started going through them. I felt so productive while doing this that it was a huge endorphin rush just by itself.

Take care of whatever bothers you. For me, it was taking a little bit of time each day to meditate and get in touch with my spiritual side, and it made a huge difference in my life.

In short, by cutting out television, you can not only directly save money, but live a much more rich and fulfilling life.

3,995 posted on 03/07/2009 4:06:12 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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My kids love fast food, but it is expensive and not very healthy. So, on the rare occasions when we do get fast food, I save the empty bags,clean napkins, and condiment packets. Then, when my 4 year old is begging me to stop at McDonalds, we go home and play McDonalds. I make his lunch (sometimes frozen chicken nuggets), wrap it up and put it in the bag along with the napkins, condiments, etc. I also save those little plastic stadium cups with lids for his drink. I include a “prize”, such as a small candy or a prize that came in a cereal box. We role play ordering lunch and paying for it. This is fun, cheap, and healthier than going out for fast-food.

Submitted by: Elissa

These tips have been saving us both money and time:

We use a combined shampoo/conditioner. We save money because only one bottle needs to be purchased instead of two separate bottles. The conditioning step is eliminated, thus saving time. Wholesale clubs (i.e., CostCo, BJ’s) often sell economy size bottles of a selection of combined shampoo/conditioner brands.

I use a combined powder/foundation makeup instead of seperate liquid or creme foundation plus powder. I save money by buying only one cosmetic item instead of two. Time is saved because the liquid or creme foundation application step is eliminated. I have found that the combined powder/foundation goes on thick enough to cover what the liquid or creme would have.

My husband uses 100% aloe vera gel in place of men’s aftershave. We purchase a large container of aloe vera gel towards the end of the summer when the sun care products are on clearance. A large enough container could last through the following year. Additional benefits of aloe gel are the mild scent, it doesn’t burn, it’s soothing to sensitive skin. Women can also use it after shaving legs.

Many different brands of makeup are manufactured by the same limited number of subcontractors. Keep this in mind when selecting cosmetics. A considerable amount of money can be saved without sacrificing quality when selecting cosmetics from brands offered in the supermarket or WalMart versus the brands sold at expensive department store counters. Time is saved picking up cosmetic items at the supermarket when grocery shopping (look for those coupons!).

Submitted by: Anne

I love quality products, especially for my hair, but got tired of spending up to $20 for brand name salon hair products. I then discovered the “Generic” line of hair products at “Sally’s” stores (specifically for cosmetologists but open to the public). The products come in black & white generic bottles and sell for about $2.79-3.99 but often go on sale for even less! I swear they are as good as the Paul Mitchel, Nexus,KMS,etc. If your hair is damaged from highlighing, perms, etc.,like mine, please give them a try-you’ll be amazed!!!

Submitted by: Lori

I am a new SAHM with one child. One of the things I am doing to save money is buying a gallon of whole milk each week (instead of the two I used to buy). When the gallon is half empty (or half full :) I mix a half gallon of non-fat powdered milk with it and have instant 2% milk! No one in my family has ever noticed the difference!

Submitted by: Tonya

I am a Stay at Home Mom now for nine years. I have found a great way to cut the cost of cleaning supplies in our home. To clean my house I use only three things.

I use a spray bottled of diluted rubbing alcohol (one part alcohol to five parts water) to pretty much clean my entire house. I clean windows, mirrors, bathroom fixtures - disinfect doorknobs, counters etc. I stock up on this alcohol when it goes on sale four or five bottles for a dollar. A very cheap disinfectant.

I also have a spray bottle of diluted white vinegar (one part vinegar to 4 parts water). I use this to clean my linoleum floors. I spray it on and wipe it off and leaves it with a great shine. Believe me I tried everything on the market and this is absolutely the best. A big gallon of vinegar at the store costs less than a buck. Yes there is an initial vinegar smell but it dissipates rather quickly. Amazing.

My most expensive item is a good scouring solution with bleach to clean the tubs, toilet and sinks. This has truly helped our budget!

Submitted by: Lisa

I purchase a gallon jug of bubble bath at the local discount store (K-Mart, Wal-Mart, etc.) for about a dollar and change. I use the bubble bath in many ways:

1. I re-fill soft-soap dispensers by each sink at our house.
2. I use it as a replacement for those expensive, “gotta-have” body washes. (No one has noticed a difference - especiallly if you buy a lightly-scented bubble bath that works for both sexes).
3. I use it to wash our two huge Black Labrador skin problems to date.
4. In a pinch, we use it for shampoo...just use a little and rinse extra well.
5. It can be used as dish soap. (Read the’s all the same ingredients, but the bubble bath is a lot milder).
6. AND...TA-DA...we use it as Bubble Bath!

Hope this secret gets out to lots of folks!

Submitted by: D.

I find that it is very hard to control impulse buying. I give myself an allowance every week that covers lunches, dinners out, and ALL impulse buying. For anything else I want (not need), I must wait three days. It is amazing what you don’t need after three days.

Submitted by: Diane

My favorite way to save money is by using vinegar. I know it’s an old trick but it really works. I fill a small bottle with 1 part vinegar to 4-5 parts water and place it beside my shampoo. After shampooing and rinsing, add a little of the vinegar mixture to your hair. Rinse. You will smell the vinegar but the rinsing removes the odor and your hair
does NOT retain the vinegar smell. This is a great cost saver in place of conditioner. Vinegar can be used for your automatic dishwasher. Use the cheapest brand of dishwashing detergent and add 2 tsp. of vinegar to the load for sparkling, odor free dishes.

One final tip is for the laundry. I buy the cheapest gallon of store brand fabric softener I can find, pour some into a large butter tub, and add a few small sponges. I squeeze out a sponge and toss it into the dryer with the wet clothes and it takes the place of those expensive dryer sheets.

Submitted by: Robin

I left my part-time job several months ago when I found out I was pregnant with our first child. Now that my due date is quickly approaching, and the purchase of our first home, I need to learn more ways to save! Some of the best tricks I’ve discovered so far:

1. We had our long-distance disconnected and switched to using prepaid calling cards instead. I’ve found a local grocery store that carries 250 minutes for $10 (yup, that’s $.04 per minute) with no surcharge for connecting the call. Also, it announces each time you make a call how much time you have left, and it’s made me much more aware of how much I’m spending. I still pay for local calling (about $25/month) but I can usually get by with one to two $10 cards a month, so I cut my monthly phone total from $75-$100 down to less than $50.

2. I recycled an empty soft-soap bottle and filled it with laundry detergent, and set it next to the clothes hamper. Now when I need to pre-treat a stain I can just squirt a little detergent on it, throw it in with the dirty clothes, and it can wait till laundry day. It works well and saves on those expensive stain-treatment sticks and gels.

3. I save empty 20-oz or liter size soft-drink bottles and refill them for car trips. They work great for bottled water or juice, and you can freeze them ahead of time (don’t fill all the way, or they’ll burst!) so it’s good and cold.

Submitted by: Jennifer

3,996 posted on 03/07/2009 4:33:12 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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[Too many cans, but planned leftovers would really make a difference....granny]

Casserole/Baked Recipes

Turkey Pot Pie
I’m not very good at making pie shells, but my family and I love pot pies. So I came up with this recipe to make a good pot pie without all the fuss (and it tastes pretty yummy too!). This is also a good way to use up those Thanksgiving and Christmas leftovers.

2 c. cooked turkey, cubed (pennies if using leftovers)
1 can cream of chicken soup ($.60 on sale)
1 can Veg-all brand mixed veggies, drained ($.50)
1 can biscuits ($.50 on sale)

In a 2 quart casserole dish combine turkey, soup and veggies; mix well. Bake at 350 for 15 minutes or until heated through. Remove from oven. Place biscuits on top of casserole. Increase oven heat to 400 and bake an additional 10-15 minutes or until biscuits are golden brown. Total cost of this dish is around $2.00 for 6 servings. That averages out to about $.30 per serving.

Submitted by: Brandy, Columbia SC

Tamale Pie
This is a wonderful Mexican meal that I serve my family often. Chock full of ingredients that my family loves, its a bargain.

1 1/2 lbs. ground beef (.99 per lb.)
1 jar salsa (1.50)
1 can green chilies (.50)
2 c. pepper jack cheese (or any other cheese you like) (1.50)
2 boxes jiffy cornbread mix (.25 per box)
1 can refried beans (.50)
1 can whole kernel corn (drained) (.33)

In a bowl, prepare cornbread mix as package directs adding 1/2 can corn, set aside. In a skillet brown ground beef, drain. In a large bowl combine beef, salsa, chilies, remaining corn and 1 cup cheese. Spread refried beans in the bottom of a well greased 13 x 9 x 2in glass pan. Top with meat mixture and remaining cheese. Top with cornbread mix. Bake at 350 for 20-25 minutes or until heated through and cornbread topping is well cooked. Yield: approximately 8 servings. Total price per serving: $.73

Submitted by: Brandy White

Mother’s Macaroni Bake
My mother used to make this casserole often when I was a child. Now I make it for my family and my two young boys love it. It’s inexpensive and easy to make. Add a salad and some rolls and you have a hearty meal.

2 cups dry elbow macaroni, cooked and drained ($.99 for entire box, so at most $.50)
1 small onion, diced (pennies)
1 small green bell pepper, diced (free from my garden, or about $.35 from local Farmer’s market)
1/2 stick of margarine (pennies)
1 can tomato soup ($.33 on sale)
2 slices of American cheese singles, cut in half diagonally (whole package of 16 singles, store brand, on sale for $.99, so pennies)
Grated parmesan cheese (optional, as topping)

Cook and drain macaroni, set aside. Sautee onions and peppers in margarine until tender. Add vegetables to macaroni and mix lightly. Stir in soup. Pour mixture into a lightly Pamed casserole dish and arrange cheese singles over top. Bake in 350 degree oven until heated through and cheese is melted (about 15 mintues). Sprinkle with parmesan cheese before serving. Serves 4. Approximate cost, $1.50 for the whole casserole.

Submitted by: Stephanie Martin

Bean & Beef Dish
This is a dish that my family absolutely loves.


1# ground beef (1.68 per pound)
1 can beans with MOLASSES (about 1.19)
1 cup ketchup
1 cup brown sugar
2 small biscuit tubes ( I buy the ones that are 3 for 88 cents, they
contain 5 biscuits each)
1/2 cup shredded cheddar cheese ( about 99 cents)

Brown ground beef. Drain and place in ungreased, round 1 1/2 qt casserole dish. Stir in beans, ketchup and brown sugar. Mix well. Take biscuits and cut in half so that one side is flat. Place in two rows around the casserole dish. ( LEAVE the middle open or the biscuits will not cook right). Sprinkle with cheese.

Bake at 350 until the biscuits are done. ( about 20 minutes)

This feeds my husband ( BIG appetite), myself, and three boys ages 7, 6 and 21 months and provides us with leftovers. (at least one lunch serving)

Submitted by: Anna Benneta

Grandma’s Casserole
This is a casserole that my grandmother passed down to my mother who then passed it on to me. I have 2 very picky little girls who turn their nose up at most foods (it’s the age you know) but eat this with no complaints. This recipe serves 6 and costs only $.39 per serving. Serve with green beans and you have a complete meal.

1lb. ground sausage (wal-mart brand @ $.99)
2 five oz. packs of saffron yellow rice (bella brand @ wal-mart is $.50 per pack)
1 pk. dry onion soup (wal-mart brand is $.77 per box of 2)

Brown sausage well and drain. In a 2qt. casserole dish combine rice, soup, and water according to both packs of rice (aprox. 3 cups). Stir well. Add sausage but do not stir. Bake in a 350 degree oven for 1 hour or until rice is tender. The sausage will all be on top of the dish, add some chopped green onions and this is a dish you can serve to guests.

Submitted by: Brandy White

Shepherd’s Pie
1 lb ground turkey ($.85)
1 8 oz can tomato sauce ($.30)
1 or 2 cans drained green beans (up to $1.00)
2 or 3 cups mashed potatoes, from instant ($.30)

Brown turkey in a greased skillet, add tomato sauce and green beans, season to taste. Dump into 9” casserole dish. Drop spoonfuls of prepared mashed potatoes onto mixture. Bake at 350 degrees until lightly browned, about 25 minutes. This serves 4 very hungry people — can be stretched by putting in larger dish and adding more mashed potatoes.

Submitted by: Leigh Carpenter

Easy Taco Casserole
1 # ground beef .88 on sale
1 can store brand mushroom soup .59
1 can store brand rotel tomatoes .50
1 store brand taco kit 1.00
1 block cheese, shredded .99 on sale

Brown ground beef and drain. Add mushroom soup, rotel tomatoes, taco seasoning and taco sauce from kit. Heat together. Take taco shells and heat according to package directions in oven. (Will not work if heated in microwave.) Crumble half of heated taco shells and line bottom of square pyrex dish. Add beef mixture, then crumble other half of shells over beef mixture. Layer shredded cheese over shells. Cover with foil and heat in oven for 25 - 30 minutes on 350 degrees. This makes six servings and each serving costs .66!!! This is very easy and my kids love it!!!

Submitted by: Kim Harveston

Enchilada Casserole
This is a tasty dish that I make often for my family. At only $1.12 per serving how can you lose.

1lb. ground beef (on sale $.99)
1 pack flour tortillas 10 count ($1.89)
1 large jar salsa ($2.29)
2 cups shredded cheddar cheese ($1.50 on sale)
2 tsp. chili powder (pennies)
2 tsp. garlic salt (pennies)
1/2 tsp. red pepper flakes (pennies)
1/4 c. water

In a large skillet brown ground beef, drain well. Add spices and water, boil for about 5 min until water is almost completely absorbed. Add 1/2 jar salsa and 1 cup cheese to beef, mix well. Fill each tortilla with 2 tbs. of meat mixture rolling as you go. Place filled tortillas seam side down in a 9x13 glass baking pan. Top enchiladas with remaining salsa and cheese. Bake uncovered at 350 for 20-25 min. Serves 6 at $1.12/serving

Submitted by: Brandy White

Pôt de Chinois
Here is a family favorite that has been enjoyed for at least 5 generations! It is a quick and easy French-Canadian casserole that tastes even better the next day.Sauté 1 lb. of ground beef (sale price: . 99/lb.) along with 1 medium onion, chopped (sale price: 3 lbs/99 =.15)

Drain any fat, season with salt and pepper to taste (negligible) and place in the bottom of a casserole dish.

Boil 2 lbs. potatoes (sale price: 20/lb =.40) until tender. (If serving a larger crowd, cook more)

Drain and mash along with 2 Tbsp. margarine (Sale price: 19/lb. =.01),1/2 cup milk(mixed storebrand, reconstituted instant milk ($8.99 for the economy size box)along with storebrand whole milk@$2.69/gal)= .07), salt, pepper and onion powder to taste (=.05)

Spread mashed potatoes over the top of the ground beef mixture.

Top with 1-2 15 oz. cans of cream corn(sale price: .33/per can) (use 2 cans if serving more than 4 or if you want 2 nights worth)

If desired, top with small dots of margarine to help to make a golden crust. (about a tablespoon’s worth=.005)

Bake @350 F for 30 minutes. Serves 4-6

For $2.00, I can easily serve a family with leftovers for the next day. Traditionally, this has been served with a coleslaw of shredded green cabbage(4 cups=.20), a chopped, red apple (.15), 1/2 cup raisins (.15), tossed along with a few tablespoons of mayonnaise (.10)

It just wouldn’t be the same without the coleslaw. This can be even cheaper if using garden produce, more vegetables and less meat. Depending on time and prices, instant potatoes may work out better for you.

Submitted by: Carol Coderre-Marx

Comment by a reader:

I just can’t help but comment on this recipe. Being a French-Canadian from Montréal, Québec, it really made me chuckle! Although I’m sure that it tastes very good as is, please let me just mention the following. It is called Pâté chinois, not Pôt de Chinois. Pôt de chinois means a chinese pot and not pâté. But that is just the title... The traditional order in which the ingredients are put in the pan is essential to the enjoyment of this time-tested recipe. First the meat, then the creamed corn, and then lastly, the potatoes. By putting little dollops of butter and sprinkle paprika on the potatoes, you get a lovely golden crust. And that, Miserly Moms, is the right way to make pâté chinois. Doing it upside down is a little bit like putting the cherry under the sundae !

In any case, I really enjoy Miserly Moms and get wonderful tips from your website. It helps me not lose sight of how, as a single mom with two teenage boys (My gosh, do they all eat that much ??!!!), I need to do things in order to stay afloat.

Have a great weekend!!
Isabelle, Mtl, Québec

Italian Mac Recipe
Very inexpensive, makes a large batch, freezes well and takes hardly any time to make! For my family of 3 we eat one meal, leftover lunch for husband, and still have half a pan to freeze for another meal!

2 boxes Mac & Cheese (store brand 2@.89)
1lb hamburger (on sale @ .89/lb)
1 small onion diced (unsure of price)
1/2 green pepper diced (unsure of price)
1 16oz can spaghetti sauce (store brand meat flavor @ .89)
1 package (2 cups) mozzarella ( store brand 1.50 on sale)

Make mac&cheese according to package directions. Brown hamburger, onion, and pepper. Drain and add spaghetti sauce. In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer. Everything is already cooked
so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans). Approx - $5.00 for entire pan.

Submitted by: Kim Bailey

Tuna Slop
This recipe is so fast, easy and cheap. I’ve been making it since I was 15. My family has affectionately titled it “Tuna Slop.”

1 can Tuna Fish (0.89)
1 can Cream of Mushroom Soup ($1.00)
Milk (1soup can full) (pennies)
1 package wide egg noodles ($1.00)
1/4 lb. cheese (any kind works) (0.50)
Soy Sauce approx. 5-6 dashes (to taste) (pennies)
Salt & Pepper to taste

While the water is coming to a boil for the noodles, I combine all of the other ingredients (except the cheese) in another saucepan and start heating that through. By then, it’s time to add the noodles to the water. While the noodles are cooking, I cut up whatever cheese I have in the fridge into chunks and add to the tuna mixture. Drain the noodles when done, combine with the tuna mixture and serve.

Submitted by: Sandy Miller

Sausage Rice Casserole
I serve this as a meal sometimes I might serve it with another vegetable.

1 lb sausage - on sale .99
8 oz sour cream — use fat free to help cut down the fat - 1.19
1 can cream of mushroom soup - .49
1 can of corn — .39
2 cups of rice (raw) — 1.00 (if that much)
(I buy in bulk and at discount grocery stores)

Brown sausage and drain well. Drain and save liquid from corn. Using the liquid from the corn and adding water to make 4.25 cups cook the rice. Mix all ingredients into casserole dish; cover; heat at 350 for 15 minutes or until heated through out.

Makes about 6-8 serving at the low cost of .68-.51 each.

Submitted by: Lori Brandt

Easy Lasagna Recipe
This is a simple, delicious, and less expensive way to make lasagna. My family likes it better than “real” lasagna. Total cost $7.00 for at least 9 servings. Leftovers reheat very well. You can substitute low fat ingredients with good results, too.

12 oz. bag egg noodles (.49)
1 lb. ground beef (about $2.00 on sale for extra lean)
1 - 28 oz. jar spaghetti sauce ($1.29)
24 oz. cottage cheese ($1.59)
16 oz. sour cream (.99)
4 oz. shredded mozzarella (.64 on sale)

Brown ground beef and drain if necessary. Cook egg noodles until just done; drain. Mix noodles, cottage cheese, sour cream and ground beef. In a 9 x 13 pan, spread a layer of spaghetti sauce. Spread a layer of beef/noodle mixture.

Alternate until all ingredients are used, ending with sauce layer. Top with shredded cheese. Cover with foil and bake at 350 until heated through, about 45 min. to 1 hr. I usually uncover the last 10 minutes.

Submitted by: Melanie Ditzel

Tater Tot Casserole
1 pound hamburger meat
1 bag tater tots ( 16 oz)
1 can cream of mushroom soup
1 can of milk

Brown the hamburger in a skillet. I normally put my tater tots in theoven and begin letting them brown, I use a baking pan for this. When my hamburger is done I drain off the excess grease. When the meat has drained, I then sprinkle it over the tater tots. I then mix my can of cream of mushroom soup and a can of milk. I pour this over the tater tots and hamburger. I put the pan in the oven at 350 for 20 minutes. I serve it with homemade biscuits or a salad.

I have found a cheap grocery store that sells off brand items (Sav-a-lot). I can buy basic soups for 39cents. The soups actually remind me of Campbells. I buy tater tots for 99 cents. And I normally skimp on the pound of hamburger meat which averages $1 a pound. We don’t use a lot of milk in my household so this is a good way to avoid throwing it out. I figure about 30 cents worth of milk. The dish isn’t costing more than $2.75.

Submitted by: Carol

Frugal Lasagna
8 lasagna noodles
1lb of hamburger
1 can spaghetti sauce
1 packages of Mexican cheese
1 10 oz cottage cheese

Box of Lasagna noodles cost .96$ and I usually get 2 or 3 lasagna’s out of them. So I figure let than .50$ in noodles. 5 lbs. of hamburger at our grocery is about 5.00$ so $1 dollar for hamburger. Spaghetti Sauce is $1. Mexican Cheese at our grocery is 1.79. Sometimes you can catch it on sale and is it buy one get one free. And cottage cheese is .69$. So total for this dish is for under $5. And I feed 7 or more people with this dish and still have leftovers for days for lunch. Not to mention my kids love inviting their friends over to dinner because this is one of their favorite dishes.

Brown meat, add spaghetti sauce. Lay 4 (uncooked) noodles in bottom of glass casserole dish. Layer one layer of spaghetti sauce, meat mixture using 1/2. Then 1/2 package of Mexican cheese. Top with half of container of cottage cheese. Add second layer of uncooked noodles. Layer of spaghetti sauce, meat mixture (using last of mixture). Remainder of Mexican cheese and cottage cheese. Top with aluminum foil. Cook at 350 for 1 hour when you remove foil do so carefully some of cheese will be stuck. Allow to cool about 10 minutes and serve is good with garlic bread but not necessary.

I have 5 kids and 2 adults in my household. I have to find ways to make our grocery dollars stretch. Last month I spent 122.00 for the month at the grocery store. This is a normal grocery bill for us.

Submitted by: TPZDEER

Taco Casserole
This is a taco casserole my mom makes - very filling and very good

1lb ground beef
1 large can refried beans
1 pkg. taco seasoning
cheese (about 1 cup depending on tasted)
2 pkg. corn bread mix

Toppings - lettuce, tomato, onion, sour cream (pretty much whatever is on sale)

Make corn bread batter according to pkg. directions.Brown ground beef; drain fat. In 9 x 13 pan spread the beans along the bottom; then layer the ground beef and the cheese pour corn bread batter over the top. Bake at 425 for about 10 - 15 minutes (until cornbread is done) yummy! It will easily feed 4-6 people and costs around $5 depending on sales

Submitted by: Megan at

Hamburger Rice Casserole
1/2 to 1 lb. Hamburger
1/2 Chopped Onion
2 Cups Cooked Rice
1 Can Condensed Tomato Soup
1 Small Can Tomato Sauce
A Few Dashes of Worcestershire Sauce
Seasoning Salt, Pepper, Garlic Powder
Shredded Cheese (optional)

Brown hamburger with onion and seasonings (drain). Add to rice and tomato soup and sauce. Cover and bake in 350 degree oven for 45 minutes. Add shredded cheese and bake 5 minutes more or until cheese is melted.

Submitted by: Julia

Fiesta casserole
This is a big family favorite and easy to prepare. I use a 13x9 inch casserole dish. It’s under 5.00 to make and virtually free if you use up leftovers instead of starting from scratch.

4 cups cooked rice
2 cups cooked pinto beans-including a small amount of the liquid
2 bunches diced green onions
1 diced tomato
1 can of kernel corn
1 batch of biscuit or cornbread batter (or sprinkle some cheese on top)

Layer in order given, adding any seasonings you like. Bake at 350 for 25-35 minutes. Serve with salsa and sour cream.

Submitted by: Lisa

Baked Omelet Casserole
When it comes to dinner my husband is a die hard meat and potatoes man. I on the other hand like breakfast for dinner or a vegetarian meal once in a while. This meal is inexpensive and even he will eat it. It is also extremely versatile so I can whip it up with whatever I have on hand in the fridge or ripe in the garden most times. I hope you like it as well as we do. Serves 4 @ .43 per servings

8 pieces of bread from the Day old Bread Store, crust cut off and diced into 1 1/2”-2” cubes .15
8 eggs .60
1 cup of milk .25
2 cups of diced assorted omelet type fixings you have handy in your fridge. .75

Here is a list of fixings I’ve used:
Deli meats
Left over ham, bacon or sausage
Sliced tomato

2 tablespoons seasoning salt

Preheat oven to 350 degrees. Grease a 9” casserole dish. Place bread cubes in the casserole dish. Beat milk into eggs, toss in omelet fixings and pour over bread cubes. Using your hand mix all ingredients together. Bake 30 minutes or until top is golden brown. Best served with a tossed salad or sliced fresh fruit.

Taco Tater Tot Casserole
1 lb. ground beef- $1 (only buy when on sale for $1/ lb. or less)
1 pkg taco seasoning—33 cents
1/4 cup water-free
1/2 medium onion diced— about 8 cents
1 can whole kernel corn, drained- 33 cents
1 jar salsa con queso $2.99-at BI-Lo (but I usually get them 50 cents a jar at our grocery outlet)
1/2 package (1 lb) tater tots 60 cents ($1.19/ 2 lb package)

Preheat oven to 350 degrees. Brown ground beef and onion together in skillet. Drain. Add taco seasoning and water and simmer according to package directions. In a 13x9 casserole dish spread taco meat on bottom of pan. Layer the corn on top of it. Then place tater tots in a single layer on top of corn. Spread the salsa con queso on top of everything. Cook in preheated oven for about one hour. We usually spread sour cream to taste on each serving. At 99 cents for a large container that adds about 30 to 40 cents to the total cost.

Normally I pay $3.29 for the whole dish—$5.78 if I have to buy full price salsa, but that’s still a bargain.
This feeds my family of 6 with seconds for my husband and leftovers for my husband’s lunch the next day.

Pasta Bake (serves 6 generously)
One 16 oz bag chunky dry pasta (rigatoni, penne, etc). ($.50-1.00)
One 28 oz jar pasta sauce of your choice (sale, typically $1.00-1.50)
1/2 lb package Brown and Serve sausage, crumbled by hand ($1.25 on sale)
2 cups shredded mozzarella (whole milk works best) ($1.00)

In a 13 x 9 inch baking pan mix the pasta, sauce, one sauce jar full of water and the sausage.
Cover tightly with aluminum foil and bake in a 425 degree oven for 30 minutes. Stir well, recover
and bake 10 minutes. Remove foil, sprinkle with cheese and bake until cheese melts.

Great for getting rid of assorted leftovers. You can add whatever you like to this and it works

Submitted by: Lucinda

Hamburger Casserole (serves 4)
1Lb. Hamburger (1.49)
1can corn(.35)
1-8oz. cream cheese(.99)
10 oz. egg noodle(.99)

Cook hamburger with onion. Drain hamburger. Mix cream of mushroom and cream cheese. Cook noodles. Put hamburger back in pan add drained corn and cream cheese mixture. Heat hamburger sauce enough so it will be easy to mix with noodles. Pour noodles and hamburger sauce in casserole, mix. Heat in oven until bubbly.

When I really am in a pinch for time: I don’t heat sauce in fry pan I just mix and throw in oven or heat sauce and serve over noodles. This was a recipe my mom made us as kids I still love it and it makes great comfort food on a budget.

Sausage and Cheese Casserole
This is a family favorite and I get asked for it over and over. It is easy and you can make it so cheap

1lb. Breakfast sausage ( walmart sells their brand for .88 cents or watch for sales...i usually pay no more than 1.59 for jimmy dean when on sale)
12 ozs. Of macaroni...My family likes this with shell shape or spiral macaroni but you can use any kind. (dollar general sells elbow
macaroni and the spiral..$1.00 for 2 1lb. Bags
1 can cheddar cheese soup (campbell’s is .99 cents to 1.09 depending on where you shop)
1/2 soup can of milk (price depends on if you use dry instant milk or the regular. I use about .25)
1/8 tsp black pepper or to taste (we like a little more pepper..cents on price)
1/4 tsp. Dry ground mustard (same here..I use a tiny bit more...cents on price...dollar general sells their spices 2 for $1.00)
1 medium onion, chopped (cost about ..40 cents)
1/2 cup chopped green bell pepper or whatever color you have (green bell pepper will cost you about .30 in this red, yellow or orange bell pepper will cost you more...about .75 cents)
1/2-3/4 cup grated cheddar cheese (depending on how much you like cheese walmart brand will cost you .50 -.75 cents if already grated..grate your own and cut the price more)

Cook noodles according to package directions and drain. Crumble sausage and cook in frying pan until done...drain off grease.. You want it to be like crumbled hamburger meat. In large bowl, dump hot noodles, soup, spices, milk, onion, peppers and cooked sausage. Mix together well and then add your grated cheese. Put into a casserole dish and cook uncovered at 350 degrees for 30-45 minutes, depending on how brown you want the top to be. this will serve 4-6 very generous servings. Enjoy!

Submitted by: True, pottsboro, texas

Tuna Casserole
This casserole is very tasty and very frugal. I couldn’t believe how good
it turned out to be and easy to prepare when you have nothing else on hand.
You can add any leftover veggies you have on hand to stretch a little

1 regular can of tuna (approximately .75 cents)
1 can of mixed vegetables (.34 cents at United Dollar)
1 can cream of mushroom soup (.50 at United Dollar)
½ bag of egg noodles ($1.00 at United Dollar)
chopped onion to your liking and 2 gloves minced garlic (pennies)
Parmesan cheese (pennies)

I started by boiling ½ bag of egg noodles per directions and drained. In
saucepan, I sautéed chopped onion and garlic, then added all other
ingredients except Parmesan cheese and heated through. When noodles are
finished, fold all ingredients into casserole dish and sprinkle with
Parmesan cheese at 350 degrees for 20 to 25 minutes. Very tasty and only
around .45 per serving for six servings.

Submitted by: Marylea

Easy Chicken Casserole
3-4 cups cooked chicken (whole chicken 5.80)
2 cans generic brand whole kernel corn (.66)
1 can generic brand cream of chicken soup (.50)
1/3 cup chicken broth (free)
1 small container generic brand sour cream (.89)
1 sleeve ritz crackers (.75 3.00 per box, 4 sleeves per box — Using regular saltine crackers would lessen cost even further but the buttery taste of ritz really makes this dish in my opinion)
2 Tbsp. generic brand butter or margarine (.10)

Cut and boil chicken until cooked through. Dice chicken to make 3-4 cups. Place in 9 in casserole dish. Drain corn and pour over chicken. Mix soup, sour cream and 1/3 cup chicken broth (from when you boiled the chicken) in small sauce pan and heat through stirring constantly (be careful, this mixture will splatter considerably when it begins to heat up). Pour soup mixture over corn. Crumble 1 sleeve Ritz crackers over soup mixture. Pour 1 tbsp. melted butter over Ritz crackers. Sprinkle with pepper (no extra salt needed). Bake in oven at 400 for 15 - 20 minutes or until crackers are brown and soup is bubbly around the sides of the dish. This is my husband’s favorite meal. Feeds my family of 4 for dinner and we always have leftovers for lunch the next day. Total cost is $8.70 or $2.20 per person for dinner and lunch. I use any leftover chicken for chicken salad or chicken burritos.

Submitted by: Lori, Warrior, Alabama

Chicken Enchilada Bake
This recipe is a favorite of my family. You can whip it up in a snap, and it feeds 6 people or more. Leftovers thrown into the oven the next day taste awesome. Cheap recipe with lots of flavor!!

1 onion chopped (pennies)
1/4 c margarine (.10 cents or less)
4 c shredded cooked chicken (great to use chicken thighs if you don’t mind dark meat). ($2.00) (about a pound of chicken)
1 cup hot water
1 chicken bouillion cube (pennies)
1 can cream of chicken soup (.50 cents)
1 can chili beans ($1.00)
1 can corn (.50 cents)
1 small can chopped tomatoes (.50)
1/4 tsp ground black pepper
1/2 tsp chili powder
1-2 cups grated cheese (I usually use mexican cheese) ($1.50)
5 flour tortillas (.50 cents) (tear into pieces)
TOTAL COST : $6.60

Saute onion in butter until onions are softened. Add chicken (Generally I cook the chicken with the onions). Dissolve boullion cube in hot water, add to chicken. Add cream of chicken soup, beans, pepper and chili powder. Stir to combine. In a 13x9 inch pan, place a layer of torn tortillas to cover bottom of baking dish. Add a layer of chicken mixture and cover with half of the cheese. Add another layer of torn tortillas. Follow with another layer of chicken. Top with remaining cheese. Bake at 350 for 30 minutes.

Easy Mexican Casserole
I have a large family and am always finding ways to use less meat which is expensive, without taking away from nutrition. I always use store brand.

1lb ground beef or chicken $2.50
1 jar salsa $1.29
1 onion chopped .05
1 bag plain tortilla chips (or another 1/2 bag for more of a quantity) $.99
1 16oz container sour cream $.99
2 cans chicken broth $.59 each
handful of flour
2-4 cups shredded cheddar cheese $2.50
mexican seasonings like cumin, chili powder, coriander powder, garlic powder (or buy a packet of taco spice mix $.59) ( I never buy spice mixes, as they are a waist of money and not natural. Buy spices and you can always use them and mix them yourself!
This makes a huge casserole large enough for 2 meals easily

Brown the ground beef
Add in your spices, as much as you like
In a seperate bowl, put chicken broth and flour and mix and pur into ground beef and simmer for about 10 minutes. This will take away the flour taste and also thicken the mixture a bit. Turn off and add the sourcream. stir until melted.
Take a large casserole dish, the largest that you have.
Crush all your chips and put a layer on the bottom of the dish. spoon some groundbeef mixture, sprinkle some chopped onion and cheese and spoon on blobs of salsa. Layer until finished and top with cheese, onions and salsa. Bake at 350 until cheese is melted. approx. 30 minutes

Tortilla Chili Bake
1 can chili beans (less than $.40 in WI)
¼ cup cheese – cheddar, jack, Mexican cheese - whatever your family likes
1 onion – a few pennies
6 corn tortilla shells
chili spices/ salt/pepper to taste
1 can tomatoes or use fresh from the graden

Brown onion in pan. Add tomatoes and cook together for a few minutes
Still in spices a little at a time until it reaches your families taste
Add can of chili beans
Cook over stove on low heat for about 5-10 minutes
Layer tortillas 2-3 in bottom of a baking pan, cover with chili bean mix and alternate with tortillas like a lasagna.
Sprinkle with cheese. Bake 350 20-30 minutes.

I usually make this the night before and pop it in the oven the next night. It costs me less than $1.50 to make this recipe and it can be stretched easily with extra veggies or ground turkey ($.50 lb when purchased in a tube).

Tastes great w/ corn muffins and a salad

Submitted by: Aleisha

3,997 posted on 03/07/2009 4:45:44 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: All

Breakfast Recipes

Cheese Danish
My family and I love a good danish, but they are very costly to buy from the store. So I came up with this simple and frugal way to make them at home. Enjoy!

2 tubes refrigerated bread sticks (on sale for $.50 each)
1 8oz. package of cream cheese (store brand @ $.99)
1/4 c. powdered sugar (aproximatly $.05)
1/2 tsp. lemon juice (pennies)

1/2 c. powdered sugar (aprox. $.10)
1-2 tsp. milk (pennies)

Seperate bread sticks but do not uncoil, place on ungreased cookie sheet. With your thumb make an indention into the tops of each coil. In a bowl mix cheese, sugar and lemon juice until smooth. Place about 1 tbs. of cheese mix into indentions. Bake at 400 for 15-20 min. Meanwhile combine remaining sugar and milk until smooth. Drizzle frosting over warm danish. Yields 1 dozen. At about $.16 per danish you can’t lose.

Submitted by: Brandy White

Peanut Butter Granola
cost - aproximately $4.12 for all ingredients. Fills a 1 Gallon (recycled) Pickle Jar.

1 1/2 cups Crunchy Peanut Butter. (I bought Home Harvest - 1.19 on sale)
1 cup brown sugar (.20, whole bag costs about .69)
1 can frozen concentrated apple juice. (.99)
10 cups of instant rolled oats. (Also Home Harvest brand. 1.39)
1/2 cup of oil. (I use Safflower oil, has vitamin E added to it. cost of 1/2 c. aprox .35)

Mix the apple juice, peanut butter and oil in one container. Mix the oats and brown sugar in another container, until brown sugar is mixed in well. Add in the liquid ingredients and mix well with a spoon until it gets too thick, then I use my hands to mix, like a cookie dough. The granola mixture will be thick.

Spread on two cookie sheets, making sure to keep the Granola no more than an inch thick on the pan. Toast the Granola at 225 to 250 in the oven for an hour or so. You want it lightly toasted, not dark brown. You will probably have to turn the granola once during cooking. Keep an eye on it, it might not take the full hour. If you are careful turning you will have both tiny flakes and lumps (the lumps are good for snacking, and the tiny flakes are good for breakfast cereal with milk.) Let the Granola cool and put it in an airtight container.

If you wish to add fruit or nuts to this you may, but it makes the cost go up. I use the Crunchy Peanut Butter because it has small pieces of peanuts already in it.

Submitted by: Meriah

Rice Cakes
My family loves these as breakfast, or as a snack.

2 c. cooked rice (about .65)
1/2 c. minced onion( about .25)
2 eggs ( about .25)
3 Tbs. flour (couldn’t figure this one-sorry!)
salt and pepper
oil/fat for frying

In large bowl, combine all ingredients and mix well. Drop by 1/4 cupfuls into hot oil in skillet. Fry on each side until brown and crispy. Sprinkle with paprika, if desired. Makes 8 cakes.

Fruity Breakfast Oatmeal
This isn’t entirely original, but has been a big hit with the kids (8,6 &3yrs). My kids were used to the store bought instant oatmeal. I tried to make regular quick cooking oatmeal but it didn’t impress the kids. Then I tried this and it was a huge success!!! I now make a big pot at a time, freeze many servings in individual sized containers (purchased Styrofoam bowls with plastic lids from Gordon’s - just pennies). This heats up from the rock hard frozen state, in the microwave in just 90 seconds!

Quick Cooking Oatmeal (Save-a-Lot-$.79 for large container)
water (according to package directions)
Preserves, jelly...any flavor! (pennies, especially if homemade)

First and most important step, to get it like the store bought instant oatmeal is to zip dry oatmeal in food processor until fine. Then cook as directed, add preserves (to taste). YUM!!

Submitted by: Molly, Otsego, Michigan

Macaroni Egg/Ham Casserole
This was a favorite while growing up. It’s cheap and easy and my family loves it! It’s easy to add other ingredients if this is a little bland for your taste...

Elbow Macaroni
6 eggs
1/4 cup - Milk
1 1/4 cup - Ham/Turkey Ham - diced
1/2 cup - Parmesan Cheese

Boil enough Macaroni to fill up your favorite casserole dish. Drain macaroni and place in the casserole. Whisk the eggs together & add milk. Add 1/2 cup parmesan cheese. Add Salt/Pepper to taste. Poor mixture over the macaroni. Add 1 cup of the diced ham and stir in. Sprinkle the remaining ham and a little parmesan cheese over the top. Cover and bake for approx. 1 hour (depending upon the casserole size). It’s done when the eggs are set up. Take off the lid for the last five minutes to brown the top a bit. Sometimes I add broccoli or beans to it.

Submitted by: Irene Filipponi

Oven Omelette
10 eggs, beaten (80 cents)
2 shredded potatoes (about 50 cents where we live)
1 tsp. seasoned salt (pennies)
1/2 diced onion (35 cents)
1/2 diced bell pepper (40 cents)
2 cups shredded cheddar cheese or 8 oz. (1.50 a block)
1 pkg bulk sausage, cooked, crumbled and drained of fat (99 cents at Wal Mart)

Mix all ingredients and pour into a greased 9x13 inch baking pan. Bake at 350 for 60 minutes. This can be used for breakfast, or for dinner.

Submitted by: Vicky

3,998 posted on 03/07/2009 4:47:27 AM PST by nw_arizona_granny ( [Survival,food,garden,crafts,and more)
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To: goat granny

Thank you, GG, I forgot to say that that is the advantage to a gas stove, that you can light it manually when the electric ignition has no power!!

As for the water, I have an old swimming pool that is not used, and was thinking about tearing it down, until the power went out, and the water came in handy to flush toilets! So, I just decided to leave it be. I’m in the country with no close neighbors, so it’s only an eye-sore to me.

3,999 posted on 03/07/2009 4:56:41 AM PST by buckeye49
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To: CottonBall

They sure are true ferals. We have been feeding them for a year. Mama had four kittens last summer and only two survived. They have gotten so spoiled that they won’t drink cold milk so we have warmed it for them even during the heat of the summer. Despite warm milk, chicken livers, steak from the moose we processed, mackeral fresh caught, hot dogs and all manner of cat food, they remain very nervous, coming when you call, but never approaching food til we return to the inside of the house. Can’t figure!! I just hope we can catch the other two and get them neutered before we have any more kittens.

4,000 posted on 03/07/2009 4:58:35 AM PST by upcountry miss
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