TSP Forum Cookbook

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TSP Forum Cookbook

TSP Forum Cookbook

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TSP Forum Cookbook

© 2011 by The Survival Podcast Forum and published under the Creative Commons Attribution License 3.0.http://creativecommons.org/licenses/by/3.0/

The Survival Podcast Forumhttp://thesurvivalpodcast.com/forum

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Contents

Preface …..................................................................................................................................... 5Appetizers ….............................................................................................................................. 6Beverages …................................................................................................................................ 9Breads …..................................................................................................................................... 13Breakfast Foods ….................................................................................................................... 41Brewing Wines, Beer, Sodas and Cyder …............................................................................ 53Casseroles ….............................................................................................................................. 63Cast Iron and Campout Cooking …...................................................................................... 76Condiments, Sauces, Dips and Flavorings …....................................................................... 81Crockpot Recipes …................................................................................................................. 91Dairy …...................................................................................................................................... 97Desserts …............................................................................................................................... 109Ethnic Foods …...................................................................................................................... 135Household Cleaners ….......................................................................................................... 150Jams, Jellies, Fermented and Other Canning and Freezing …........................................ 162Legumes ….............................................................................................................................. 205Main Dishes.............................................................................................................................. 217Mixes ….................................................................................................................................... 262Pasta, Pizza and Pesto …...................................................................................................... 264Pastries …................................................................................................................................ 277Pastries – Main Dishes …...................................................................................................... 279Pet Foods …............................................................................................................................ 288Salads …................................................................................................................................... 290 Side Dishes …......................................................................................................................... 294Snacks ….................................................................................................................................. 315Soups, Stews and Chowders …............................................................................................. 324Special Diets …........................................................................................................................ 345Spice Mixes and Rubs …........................................................................................................ 348Stored Foods …....................................................................................................................... 355Substitutions …....................................................................................................................... 370Thermos Cooking ….............................................................................................................. 373Index …..................................................................................................................................... 378

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Preface

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Appetizers

Bacon-Wrapped Sausage Cheesy BBQ Kale Chips Jalapeno Poppers

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Appetizers

Bacon-Wrapped Sausagesubmitted by trhooka

1 lb Polish sausagesliced baconbrown sugartoothpicks.

Slice the sausage into disks about three-quarters of an inch thick and cut the sliced bacon in half.

Wrap a half-slice of bacon around the outside of each of the sausage disks and secure with a toothpick. The wrapped sausage should resemble a little cup, with part of the bacon slice extending above the top of the sausage.

Add a teaspoon or so of brown sugar to the top of the bacon-sausage cups, and they are ready for the smoker. They can be placed directly on the grate or in a shallow pan @ 220 degrees.

When they're done, the sugar will be melted and the bacon will have begun to get crispy.

Note: Try placing some red pepper flakes under the sugar. Or give them a shake of black or red pepper on top.

Half fry the bacon before wrapping the sausage. This will greatly speed up the cooking time.

Cheesy BBQ Kale Chipssubmitted by ki

Hearty sprinkling of Romano or Parmesan cheese (not the powdered stuff from the can, it won't work right, use the shredded stuff in a tub. It's not that expensive. Or use a microplane and grate some off a wedge, it's even less expensive, and lasts.. roughly.. FOREVER in the fridge)

1 bunch of Kale, washed, dried thoroughly and with the stems removedgarlic powdersalt

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Appetizers

Cheesy BBQ Kale Chips (Continued)

smoked paprikaOlive oil

Lay your washed and dried (the drier you get it the better. I used a salad spinner and it came out great) kale on a sheet pan. Spritz it with olive oil (if you don't have an olive oil spritzer, you can use PAM but the taste won't be the same).

Sprinkle the salt, garlic and paprika on the kale. Then sprinkle on the cheese. You're not looking to cover the kale, just give it a nice sprinkling. Don't go too heavy or your kale won't crisp enough.

Bake at 300 degrees for 10-15 minutes. Keep an eye on it because it can go from crispy perfect to blackened burnt in no time.

Once it's crispy (and the cheese will help you determine this, once the cheese gets nice and golden brown it should be done) pull it out, and eat! SO yummy!

This method also works on Brussels sprouts too, just cut the bottom of the sprout off, cut them in half from top to bottom, and peel the layers apart. Spread the layers out on a pan, sprinkle with seasonings and bake!

Jalapeno Popperssubmitted by cohutt

I halve them, add sharp cheddar/cream cheese mix, cover with 1/5th slice of bacon. Doing it this way I can eat more peppers/less bacon vs wrapping a hunk of bacon around them, but still plenty of bacon flavor.

Make these up ahead and freeze. Bake in 350 degree convection oven for about 15 minutes (from freezer) or on grill.

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Beverages

Cold Brew Coffee Pine Needle Tea Rhi's Baileys Weed Smoothie World's Best Egg-Nog

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BeveragesCold Brew Coffeesubmitted by JohnnyGrey

I discovered this method of brewing a while ago, I believe Burger King makes its coffee this way. I bought the system called "Toddy" (there are probably several others), just a glass pitcher, a plastic tub with a rubber stopper and a few reusable filters. You just put a pound of coffee and 9 cups of water in the top and after 24 hours, put the tub over the pitcher and pull the stopper. The result is a super concentrated coffee liquid that you add 3 parts water to and get very good low-acid coffee without using any energy at all. I put the concentrate in ice trays so before I go to work, I put three cubes in a mug, add water and microwave for 5 minutes. Much better than going through a drive through window each morning like i used to.

Pine Needle Teasubmitted by steeltownknight

Always available and very abundant. It is very sad and ironic that so many early settlers died or suffered from scurvy when they were surrounded by a tree whose needle like leaves are a rich source of Vitamin C.

Pine needle tea consumed warm is great for colds, chest congestion and upper respiratory illnesses, though it is also rumored to help with many other ailments as well. It is packed with antioxidants, vitamin C and vitamin A.

Recipe• ½ cup of pine needles, green young needles are best • 1.5 pints of water • Heat water on low in a stainless steel or cast iron pan (do not use aluminum) Do NOT BOIL !• Add the pine needles, simmer for 20 -30 minutes any longer will make very bitter tea.• Turn off stove (or remove from camp fire) and let steep covered for 2 hours You can add honey, sugar, maple syrup White pine needles have 5 needles on each sprig…and tea made from this variety contain more vitamin C than is contained in 6 lemons ! but you can use any pine or fir tree ( But NOT YEW, which can be toxic. Pregnant women should not drink pine needle tea.

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BeveragesRhi's Baileyssubmitted by rhiannon.douglas

This is strong, chocolatey and awesome. It is better if it's left in the fridge for 2-3 days before you drink it.

2 Cups Whiskey of your choice.1 can sweetened condensed milk200g chocolate (about 7 oz)600ml/20oz Cream (2 ½ cups)1 tablespoon instant coffee1 teaspoon vanilla essence

Melt chocolate slowly, stirring in sweetened condensed milk.When fully melted, remove from heat and mix in cream, vanilla and coffee;slowly add whiskey. (Makes about 6 ½ cups... more than two 750 ml bottles)

Refrigerate for 2-3 days before you drink it; it'll taste better. Also, great when poured over ice cream.

Weed Smoothiesubmitted by ki

Big bunch of lamb's quarters Big bunch of dandelion leavesHandful of tender grape leavesA FEW tender raspberry leavesa few green beansA small cucumberA handful of lettuceA medium sized bananaA cup of berriesA splash of 100% juice to get the smoothie moving

Blend. Drink. Enjoy.

Also, you can add whatever you want in here. Sweet potato leaves, broccoli leaves, squash blossoms, cabbage, any dark leafy green you've got growing, clover, whatever you've got that looks like it ought to be blended up.

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BeveragesWorld's Best Egg Nogsubmitted by texdaddy

Here is the recipe for the egg nog my wife makes. It is sooo vastly superior to any other I have ever had. You will never be able to drink the store bought kind again. Be sure to use your own chicken eggs or buy a premium brand, such as Eggland's Best. This makes a big difference.

4 egg yolks1/3 cup sugar, plus 1 tablespoon2 cups whole milk1 cup whipping cream½ cup Captain Morgan Spiced Rum1/2 teaspoon freshly grated nutmeg4 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, rum and nutmeg and whisk to combine.

Place the egg whites in a different bowl of a stand mixer and beat to soft peaks using the whisk attachment. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Makes 6 to 7 cups.

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Breads

Amish Friendship Bread Awesome Whole Wheat Bread Basic Easy Bread Recipe Beer Bread Biscuits Bix Mix Donut Puffs Bread (Baked on Your Grill) Cinnamon Rolls Drop Biscuits Easty Flatbread Flour Tortillas Grain Mill Bread Hobo Bread Hot Water Cornbread No-Knead Artisan Bread No-Knead Bread Quick and Easy Flatbread/Tortilla Simple Homemade Bread Sis's Sweet Potato Bread Spicy Cheese Bread Spicy Pineapple Zucchini Bread Sprouted Wheat Berry Bread Standing French Loaves Zucchini Bread

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BreadsAmish Friendship Bread submitted by orion53

Starter:Ingredients

• 1 (.25 ounce) package active dry yeast • 1/4 cup warm water (110 degrees F/45 degrees C) • 3 cups all-purpose flour, divided • 3 cups white sugar, divided • 3 cups milk

Directions:

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2)

Here's the process after you get the starter

Directions• Do not use metal spoon or bowl for mixing• Do not refrigerate• If air gets in bag, let it out• It is normal for the batter to thicken, bubble and fermentDay 1 This is the day you receive the batter; do nothingDay 2 Squeeze the bagDay 3 Squeeze the bagDay 4 Squeeze the bagDay 5 Squeeze the bag

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BreadsAmish Friendship Bread (continued)

Day 6 Add 1 cup flour, 1 cup sugar, and 1 cup milk. Put in larger ziplock bag and squeeze until mixedDay 7 Squeeze the bagDay 8 Squeeze the bagDay 9 Squeeze the bagDay 10 Add 1 cup flour, 1 cup sugar, and 1 cup milk to the batter in a large bowl. Mix with a wooden spoon or spatula. Pour four 1 cup starters into ziplock bags. Keep one starter for yourself and give the other three to your friends along with the instructions.

To the remaining batter add:remaining starter 1 c. oil1 c. sugar 1 t. vanilla3 eggs 1 1/2 t. baking powder1/2 t. salt 2 c. flour1/2 c. milk 1/2 t. baking soda1 large box instant vanilla pudding 2 t. cinnamon

Pour into two large, greased and sugared (with cinnamon and sugar mixed) loaf pans. You can sprinkle some extra cinnamon and sugar on top. Bake 325_ for 45-60 minutes or until toothpick comes out clean.

Can easily be adapted to make any variety of your favorite bread. Add carrots, raisins, zucchini, chocolate, or whatever floats your boat. You can also accelerate the directions above with no consequence.

Awesome Whole Wheat Bread submitted by MightyRunt

Ingredients1 2/3 c. warm water2 tsp. bottled lemon juice3 T. vegetable oil

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BreadsAwesome Whole Wheat Bread (continued)

2 T. honey OR 2 T. sugar OR 2 T. brown sugar1 tsp. sea salt3 1/2 c. golden whole wheat flour(this means hard white winter wheat flour)1/3 c. vital wheat gluten(usually found at a health food store)1 T. dry yeast

Directions:This dough starts out rather small, thus a bread machine can be used to knead it. In bread machine: put ingredients in order given above; start dough cycle. When dough is mixed and on to kneading, touch lightly with finger....it should feel just slightly sticky. Add water a little at a time, or a bit more flour until this consistency is achieved. Allow dough to finish kneading, turn off the machine, remove dough. Put into an oiled bowl, turn to coat. Cover, let rise until doubled. Remove air bubbles by gently rolling raised dough on a greased surface, forming a long log. Cut into 2 even halves. Press each half into a greased and floured loaf pan until dough is even and flat. Cover, raise about 45 minutes, until dough is about 1 to 2 inches above rim of loaf pan. Bake at 375 about 30 minutes, or until well browned and sounds hollow when tapped on top. Cool in pans for 5 minutes; remove carefully (bread is tender) to a clean towel or rack to finish cooling completely. Store in plastic wrap or bag.

Basic EASY Bread Recipesubmitted by bubtech

So you want to make great bread with little fuss?? The following recipe will make ~ 4-1lb loaves with minimal cooking skills.

What you need:

* Mixer or medium muscles. * Big bowl * 3 cups slightly warm water * 3/4 Tablespoon Course Sea or Kosher salt (not iodized please) (Must be coarse or adjust amount down) * 1 1/2 Tablespoons yeast * 6 cups Bread Flour (all purpose will work in a pinch, add 1/4 cup more) * Oven / Something to cook on or in (pizza stone preferred)

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BreadsBasic EASY Bread Recipe (continued)

Mix all ingredients in a large bowl… Start with everything but flour and stir flour into the mixture. Don’t over do it! Just get the flour mixed in there it will be kinda soupy like pudding. You don’t need to knead this or anything. You used a big bowl right?, you should have at least 50% of the bowl capacity left when done. Set the bowl aside for 1-2 hours, but keep an eye on it as it could spill over. Let rise to double original size. At this point it is ready to bake if you want. If you cover it and refrigerate till cold or overnight it may be more manageable, especially if hand shaping. If you so choose to bake immediately, cut the dough and place on baking sheet or in pans. Let rise another 30-40 minutes while oven is warming, (see below) then toss it in per below instructions.This dough will last in a covered, sealed, refrigerated container for a week or more so you can have a fresh loaf every day!

Baking instructions.BOULE -This bread makes a great boule (round loaf) here is how to do it. You will need a pizza or baking stone for this. Place stone in center of oven and a small metal pan anywhere else in the oven. You will also need a pizza peel or cookie sheet without sides (you want to be able to slide the dough off), liberally sprinkle cornmeal on the surface (helps the dough slide). Liberally coat hands in flour so the dough doesn’t stick to you too much, then powder the surface of the dough. Take refrigerated dough and cut off a 1lb piece (grapefruit sized… perhaps a bit bigger) and pull the edges down and under to form a ball (don’t roll it). Set this in the middle of the cornmeal on the cookie sheet / pizza peel, and let sit for 30 minutes.

After you let this rest crank up your oven to 450F and go watch Oprah or whatever for another 20 minutes, when you are done waiting, gently slice a cross in the top of the loaf to allow it to expand while cooking (serrated knives work best for this). Ready a cup or so of hot tap water. Slide the dough off the pan/peel onto the pizza stone, then QUICKLY pour the water into the metal pan (watch for steam) (Also don't get water on the stone... bad things happen) and close the door. The water in the pan will make the crust thicker and chewier. Bake for 30 minutes, remove, let cool for an hour or so, cut and serve. YUM!

LOAF PAN - This dough also makes a decent loaf. Now that I said that I have minimal instructions because well I forgot to write it down. Doh! (get it Doh = dough… anyway) Here is how I remember it anyway… cut enough dough to cover bottom of bread pan 1-1.5? deep and place in greased / Pam’d pan. Let rise 30 minutes, turn on oven to 375F, rest 20 minutes, bake 35 minutes (until it sounds hollow when you tap on the top), take out of pan and let cool, serve, enjoy.

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BreadsBasic EASY Bread Recipe (continued)

FRENCH LOAF – Never done it, so I’m guessing. Form a french loaf and cook per regular loaf on a cookie sheet, perhaps cut down on the time by 5-10 minutes.

PIZZA DOUGH – For a great pizza dough you will need a pizza stone. Liberally coat your hands with flower. Take a 1lb chunk of dough and roll/stretch to fit your stone, add flour to "top" to keep from sticking to hands/rolling pin. Cover your peel/cookie sheet with a medium layer of cornmeal. Let dough rise for 30 minutes while you heat oven to max temperature (not broil or clean). After 30 minutes roll out the dough again, it probably shrunk, add sauce and toppings, slide onto stone for 7-10 minutes, remove, cut, enjoy! (Pizza Rant on) To add sauce use the back of a large spoon to spread it out, LIGHTLY sprinkle mozzarella cheese, then some Parmesan, then toppings... that's right NO CHEESE ON TOP OF THE TOPPINGS, and a light sprinkling of cheese. (pizza rant off).

Beer Bread submitted by Jack Spirko

3 cups flour(sifted)

• 3 teaspoons baking powder (omit if using Self-Rising Flour) • 1 teaspoon salt (omit if using Self-Rising Flour) • 1/4 cup sugar• 1 (12 ounce) can beer• 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

Preheat oven to 375 degrees. Mix dry ingredients, sift dry ingredients three times; add beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.

1.UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's

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because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

Using non-alcoholic beverages instead of beer is fine to do, but add a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

Biscuitssubmitted by OKGranny

My biscuit recipe is very basic and it's the one my Mom used. I mix the buttermilk powder with water and turn it to liquid before I add it to the dry ingredients. Also one thing Mom said every time she made biscuits was, “Don't handle the dough any more than absolutely necessary. Don't knead, just kind of pat it a bit to flatten it out.”

2 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon salt1/2 teaspoon baking soda5 tablespoons chilled vegetable shortening1 cup buttermilk

Preparation:Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.Add buttermilk, tossing with a fork, until dough holds together.

Turn dough onto a floured surface and form into a disk.

Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart

DH likes kinda fried biscuits so to get them like he likes them I heat oil or shortening in the bottom of the pan before I place the biscuits in it and cook them. Cook 12 minutes approx, depending on your oven.

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BreadsBix Mix Donut Puffssubmitted by soccer grannie

Makes 20 to 24 Donut Puffs

Mix and put in zip bag or small paper bag:

1/2 cup sugar1 tablespoon cinnamon

Mix in bowl:

2 tablespoons sugar1 1/2 cup Bix Mix1 egg beaten1/4 cup water--------

2 to 3" hot oil in skilletDrop mixture by teaspoons into hot oilCook til brownPlace on paper towel to drain & cool some but not all the wayPlace a few at a time in sugar/cinnamon mixture and shake

You can make 3 kinds: Plain, Cinnamon/Sugar OR put Powdered Sugar in a bag

NOTE: Most of the time after the Puffs brown on one side, they'll flip over on their own to brown the other side. Bix Mix is made by Martha White. You can find it in boxes or individual packets near the flour, pancakes mixes, etc. section of the grocery. It's more of a ready to use ingredient because it is self-rising flour and has the shortening already in it. You can make biscuits, breads and a whole lot more with it. If you can't find Bix Mix, BisQuick (sp?) is another product that does the same thing. I've used both and get the same results. Both usually have some simple recipes on the box: biscuits, pancakes ... Hope this answers your question. The Donut Puffs are kinda like Dunkin Donuts' donut holes

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BreadsBread (Baked on your Grill)submitted by Roknrandy

You can bake nearly anything with a covered grill. (If your grill doesn't have a cover, improvise with a large inverted pot.) The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such.

To bake bread, use your favorite recipe or to save time, a mix. Mix the dough according to package or recipe directions. After it had risen, you can form oval country loaves, hamburger buns, or dinner rolls.

The trick to grilling bread perfectly is controlling temperature and time. If your grill comes equipped with a thermometer, you've got it made (though ambient temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to the temperature designated on the package or in the recipe. If not, you can guess. After a few loaves you'll have it perfect .

Rolls and buns will probably bake in 15 to 20 minutes and loaves will take 20 to 30 minutes depending on size and temperature. The tendency is to over-bake so an occasional peek to see how your bread is doing as it nears completion is okay.

Because the heat is so concentrated at the bottom and there is no fan to circulate the heat, the bottom of your bread will bake faster than it should. We solved that problem by putting one baking sheet on top of another. The space between the sheets helped insulate the bread from the bottom heat.

Here are a few hints to help you along the way:

• Bake the bread before the burgers. The bread can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot from burning grease can stain the bread.

• If you are letting your bread rise outside where the temperature may be less than indoors or where breezes may swirl around the bread, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough--pan and all--inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.

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• Don’t forget that second pan to insulate the bottom of the bread and keep it from burning. If you would like more insulation, place a wire rack between the pans to create more air space.

• If your bread is baking faster on one side than the other, turn the pan 180 degrees part way through the baking cycle.

• The tendency is to burn the bottom of the bread. Place the bread as far away from the flames as you can even if it means elevating the bread.

Cinnamon Rollssubmitted by atherts

I thought I'd contribute something as a thanks for all the good stuff here.These are not survival oriented, but I don't know if I could survive without them a few times a year.This is my mom's recipe with a few modifications: These are not the super sweet white frosted gooey Cinnabon type of rolls. These are real yeast rolls, fairly dense, lots of flavor and the sugar and butter carmelizes into some sticky goodness. They are good hot or cold. You can also use the basic dough for other rolls. I've browned garlic and onions and added them to the dough as well as well done bacon crumbles.

Dough Ingredients• 2 cups warm water (use instructions on yeast for correct temperature, about 120 degrees F)• 2 packages of active dry yeast or equivalent• ½ cup of white sugar• ¼ cup butter• 1 egg• 2 tsp. salt• 6 ½ to 7 cups unbleached flour or bread flour

Substitutions:• Reduce water by one cup and use a cup of buttermilk, adding it with the butter.• May substitute margarine for butter• May use brown sugar instead of white• May substitute 1 cup of white flour for whole wheat

Directions• Measure water into large warm mixing bowl. Sprinkle in yeast and 1 tbsp. white sugar and stir until dissolved.

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BreadsCinnamon Rolls (continued)

• Let sit 2-3 minutes until yeast begins to froth.• Add sugar, butter, egg, salt and half the flour.• Beat until smooth.• Mix in remaining flour until dough is easy to handle and smooth and elastic (about 5 minutes). Knead either by hand or machine with dough hook.• Place in lightly greased bowl and turn to grease all sides.• Cover loosely with plastic wrap (not foil).• Refrigerate at least 2 hours.• When dough rises, punch it down occasionally. • Dough will keep for up to 5 days in the refrigerator.

Cinnamon Roll Ingredients• ½ cup butter• ¾ cup white sugar• 1 ½ tsp. cinnamon• 1 or 2 muffin tins, lightly greased

Directions• Melt 1 cube butter in a pan.• Make cinnamon sugar with 1 cup white sugar and 3 tsp. or more cinnamon to taste)• Preheat oven to 400 degrees F• Pinch off a wad of dough and roll between palms until about finger width and about 8 inches long.• Roll dough stick in butter, coating completely.• Roll dough in cinnamon sugar until coated.• Tie dough stick in a knot and tuck ends under.• Place each dough knot in lightly greased muffin tin.• Place muffin tin in warm spot and let rise until about double in size.• Place muffin tin in oven for about 12 minutes or until sugar caramelizes.• Remove muffin tin and place on rack to cool. • Tip each roll with a knife to allow steam to escape.

Makes between 24-36 rolls depending on size.

Drop Biscuitssubmitted by Jeannette

I know a lot of you are interested in quick and easy bread recipes. I was whipping

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BreadsDrop Biscuits (continued)

up a batch of drop biscuits and thought I would share them with you.

Ingredients:• 2 3/4 c. flour• 4 tsp. baking powder• 1 tsp. salt• 6 tbsp. Shortening• 1 1/4 c. milk

Sift flour, measure and sift with baking powder and salt. Cut in shortening. Add milk, stirring sufficiently to blend well. Drop by teaspoon onto well oiled baking sheet. Bake in oven (450 degrees) about 12 minutes.

These make up fast. Today it took me less time to get the batch ready than it took to preheat the oven.

... and they sure are tasty!

Easy Flatbreadsubmitted by Morgan96

I've been making this easy and reasonably cheap flatbread for about a year.

Basic prep:Start w/ a packet of Walmart's store brand pizza dough packet. Jiffy or Pioneer Mill also work OK. Cost of packet varies from $0.44 to $0.55.Preheat oven to 400 degrees.Brush cookie sheet w/ olive oil, sprinkle w/ cornmeal.

Follow packet directions, mixing in a 1/2 cup of lukewarm into the dough. Keep some extra flour to avoid sticky hands. Add some olive oil or vegetable oil when mixing. Let the dough rest for a bit, then press flat onto sheet. Brush on more olive oil on top, then sprinkle w/ kosher salt. Bake for about 10 minutes.

Some variations:Add chopped sun dried tomatoes and rosemary.Add chopped fresh garlic.Add fresh chopped basil from the garden.

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BreadsEasy Flatbread (Continued)

Melt mozzarella cheese on top, or any other kind of cheese that melts well.Can also be cooked on the BBQ grill.

This would probably work well in a Dutch oven.

This bread is pretty quick to make, and goes great with pasta. Most of the time, I make two packets.

Flour Tortillassubmitted by Winchester32

3 c. flour1 tsp. salt1/2 tsp. baking powder1/2 c. shortening or lard

Work into a dough using ¾ c. hot water (the hot water is key) and then make about a 50 cent size ball and roll out. Use your discretion on the thickness, but if it is too thin, it will tear when you pick it up.

Then cook on a griddle or skillet bottom. (I prefer cast iron) No oil or grease is needed. Once cooked, you can store then under a towel to help keep them warm until eating. I imagine you can keep leftovers in the fridge for a few days, but since there are no preservatives, probably not for long. (When we had them as a kid, there never were leftovers!)

You can also make crustos (like from Taco Time) from this same recipe. Just slice up the tortilla after you roll it out. Make whatever size you like. Then toss into hot cooking oil until golden brown and then remove and roll in sugar or a combination of cinnamon/sugar/brown sugar.

Grain Mill Breadby millerized1

Anyway, here's what I used....

2.5 c warm water2 Tablespoons brown sugar1.5 Tablespoon Yeast

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BreadsGrain Mill Bread (Continued)

2 Tablespoons Wheat Gluten (probably didn't need it, but added anyway cause I like "light and airy")1/4 cup oil (Canola)1/2 Tablespoon salt

6 Cups of the "mix" of 50/50 White and Red wheat, and the 9 Grain Cereal Mix from Honeyville Grain. It started out as 4 cups white, 4 cups red and 4 cups of the 9 grain. Out of that, take 6 cups of the ground flour.

Mix it, knead it, let it rise for 60 minutes. Punch it down, divide it, let it rise again. Divided the dough into 4 pans. Should have done just 3. Another thing I shouldhave done was let them rise for about 30 minutes longer. The bottom 1/2" of the finished bread is visibly less airy than the top 3". Still a very light loaf, not a heavy bread, but the extra rise would have evened out the finish. As it stood, the loaves only went to about 3-4" tall. I didn't want huge loaves, but doing 3 instead of 4 would have been perfect. Bake at 350 for as long as it takes to get lightly browned on top. I didn't want crusty top, but just let it bake for a while longer if you do. Remove from the oven, cool out of the pan on a rack, cut when warm, slather with butter, eat. Not responsible for weight gain, regular bowel movements, or a constant zombie like "mmmmmmmmmmmmmm" coming from your mouth.

Hobo Breadsubmitted by Jimbo

Me & the Missus went to the Civil War weekend at Greenfield Village. Anyways, they sell Hobo bread at the snack shops. Bought some & it's a perfect breakfast food, 'specially when slathered with jam!

• 1 1/2 cups water, hot• 3 3/4 cups raisins• 4 teaspoons baking soda• 1/4 cup butter or margarine• 1 1/4 cup brown sugar• 1 1/4 cup granulated sugar• 2 teaspoons vanilla extract• 3/4 teaspoon salt• 4 cups flour• 2 eggs, large

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BreadsHobo Bread (Continued)

METHOD:Preheat oven to 350 F. Lightly grease 3-4 small loaf pans.In a large bowl, pour hot water over raisins. Stir in baking soda and mix well. Add margarine. Mix while still hot. Now add the remaining ingredients.Fill loaf pans half full. Bake 50 to 60 minutes in a preheated 350° F oven.Cool on racks. Freezes well.Yield: 3 - 4 small loaves

Hot Water Cornbreadsubmitted by soccer grannie

NOTE: There are no measurements for this recipe or most recipes I'll post with the exception of baking.

Ingredients:Cornmeal (plain or self rising)Hot water from faucetBacon grease or oil

Put a little bacon grease in skillet and while it's getting hot pour some cornmeal and hot water into a bowl and mix til you have a thick batter. You may have to add a little more cornmeal or water til you get the batter thick. Using a big spoon (like a soup spoon), take a spoon of the batter and put it in the skillet til it browns on one side, then flip and brown the other side. Hot Water Cornbread kinda looks like an oval hushpuppy.

No Knead Artisan Breadsubmitted by herbdoc

There are many versions of this recipe floating around. The concept is so simple and the results are so delicious. There are endless variations you can play with such as adding fresh rosemary, asiago cheese, chopped Kalamata olives or walnuts.

15 ounces of flour (3 cups) – we like half whole wheat and white1/4 tsp. Dry active yeast1 & 1/2 tsp sea salt – you can use most any kind of salt but why would you want to?1 & 1/2 cups of warm water.

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BreadsNo Knead Artisan Bread (continued)

• Whisk flour, salt and yeast mixing thoroughly.• Add water folding to form a shaggy ball.• Cover bowl with plastic wrap and let sit at room temperature for 12 to 18 hours.• Lay a sheet of parchment paper inside a skillet.• Turn out on to a well-floured surface and fold over twice. Remember this is NO KNEAD bread. • Form into a ball and place on parchment in skillet seam side down.• Lightly flour the top of the dough.• Make a couple of slices into the dough with a serrated knife (optional).• Cover loosely with plastic wrap.• Let rise at room temperature until loaf doubles in size (1 to 2 hours)• Preheat oven to 475 F with a cast iron Dutch oven pot with lid. Get a Dutch oven without legs that will easily fit into your oven. • Remove Dutch oven and lid from oven.• Pick up the dough by lifting the parchment and lower into the pot. Let excess parchment hang over the pot.• Cover the Dutch oven and return to oven for 30 minutes.• For a deeper brown loaf, the lid of the Dutch oven may be removed and bread can be baked for an additional 15 to 30 minutes or until the center of the bread registers 210 degrees using a digital probe thermometer. This • Cool on a wire rack for two hours before eating, if you can wait that long.

The dough can be refrigerated for up to 2 weeks or until you are ready to bake. Refrigerating will further develop the flavors.

Want to Impress your Friends with the “6-3-3-13 Rule”?This is the basic bread recipe for 8 loaves of bread6 cups water3 Tablespoons salt3 Tablespoons yeast13 cups flour

Ingredients are mixed and set over night, then prepared and baked as above. Make a big batch and bake one or two loaves at a time or cut the recipe in half or in quarter.

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BreadsNo-Knead Breadby Stein

3 cups all purpose flour¼ tsp. Yeast1 ¼ tsp. Salt(Mix dry ingredients together)Add 1 ½ cups water. Stir together to moisten all ingredients (you can do this with your hands).Let rise for about 12 hours. Preheat oven to 500 degrees Fahrenheit. Put cast iron dutch oven into oven to preheat as well.

Dump dough out onto floured surface. Without kneading, form dough intofree form dough shapes.Sprinkle whole wheat flour onto towel. Place loaf (seam side down) onto floured towel. Sprinkle loaf on top with whole wheat flour. Place loaf into preheated dutch oven. Put lid on and place in oven to bake for 30 minutes with lid on. Then remove lid and bake for another 15-20 minutes to brown.

Quick and Easy Flatbread/Tortillasubmitted by chris

1 cup white/all purpose flour1 cup whole wheat flour3/4 to 1 cup warm water1 tbsp baking powder1 tsp sugar1 tsp salt (modify to taste)1 tsp oil (high heat)

Combine all dry ingredients and oil in a mixing bowl. Mix thoroughly to spread baking powder evenly. Add in the water a little bit at a time, stirring with a fork, till you get a moist (not sticky) dough ball. Transfer dough ball to a floured surface, and knead for a minute or two.

For thin flatbread (tortilla) style: Lightly oil a skillet on high heat. Take a quarter sized ball and roll out as thin as you can. Put the tortilla in the heated pan. Brush the top with oil. Cook one minute, flip and cook the other side one minute.

For Pita style, grab a little more dough and don't roll out as thin.

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BreadsQuick and Easy Flatbread/Tortilla (continued)

For personal pizza style, take a ball about the size of a racquetball. Stretch out with your hands. Place on a lightly greased baking sheet. Bake 10-15 minutes at 350 degrees.

Simple Homemade Bread submitted by chris

Made my first loaf of from scratch bread today.

Ingredients

1/4 cup milk5 teaspoons sugar1 teaspoons salt5 teaspoons butter 1 package active dry yeast (2.5 tsp if you buy in bulk)2 1/2 to 3 1/2 cups whole wheat flour (freshly ground) Nonstick cooking spray

1 or 2 mixing bowls (I use metal as it's safer to pre-warm the bowl)1 bread pan 1 small microwave safe bowl (if you use the microwave in step 1)1 spatula1 baking sheet with sides (I do all my flouring and kneading on a baking sheet rather than the counter)measuring cups/spoons1 hand towel

Steps:

1. Pre-warm your metal mixing bowl by putting 3 or 4 cups hot water in it and let it sit for 5 minutes. Pour out the water, put one cup warm water and 2.5 tsp of dry yeast. Mix till all the clumps are gone. Warm the 5 tsp of butter till it's a soft liquid (30 seconds on high in the microwave), add the salt, sugar, and milk to the butter. Stir vigorously. Add the butter mixture to the yeast.

2. Add two cups of flour to the butter/yeast mix. Stir slowly. Add one cup flour in 1/4 cup increments to the mix every minute or so. You can use a bread mixer if you

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Breads

have one, I'm low tech. Somewhere between 2.75 and 3 cups total, the dough will no longer absorb flour. the dough should be kinda tacky, but won't stick to your finger if you poke it. Feel free to poke it vigorously.

3. Spread some flour on your cookie sheet or counter space (messy, but traditional). Drop the dough ball into the flour. Cough vigorously and wipe up excess flour. Knead flat and re-ball the dough continuously for ten minutes. If you're using onemixing bowl, wash and dry the one you used to mix the dough. Otherwise take your second bowl and spray some nonstick cooking spray. Plop your dough ball in, cover with hand towel, and let it sit or an hour warm place. if it's not warm enough, the dough may not rise properly.

4. After an hour, your dough ball should be twice normal size. Take it out, plop it on your flour-ed cookie sheet. Cough vigorously and swear never to plop dough again. Clean up flour. Spread the dough out in a rectangle. Most of the "rise" will disappear. The short side of the rectangle should be the long dimension of your bread pan. Roll the dough up into a log and you make sure the seam is at the bottom. Spray cooking spray in your bread pan. Put your dough log in the pan and cover for an hour. It'll re rise.

5. Preheat oven to 400 F. Uncover the dough (hand towels burn in the oven) and place the pan on the top rack. Bake for 30 minutes. When it's done, take it out and immediately flip bread onto a plate/cutting board/cooling rack. Wait 5 -10 minutes and slice. Step away from the bread quickly. Anyone smelling the bread for the past 5 -10 minutes may injure you trying to get a slice. The use of your bread knife to defend yourself is not recommended as these may be family members.

If you've never made bread before, the crust is likely to be harder/thicker than store bought. The crust is also likely to be slightly misshapen on the top. No one will care. After they smelling it cooling, you'll own their souls.

Optional:

1. Cut thick slices, slather a slice in butter and drizzle with honey. Eat while it's still warm.

2. Make two loaves at one time so there's some left in the morning. Two legged scavengers have a way of turning a fresh loaf of bread into a smattering of crumbs in about 15 minutes.

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BreadsSimple Homemade Bread (continued)

P.S. This is a combination of my grandmothers directions over the phone and my faulty memory of a recipe I read several months ago. If this resembles your recipe in any way, no plagiarism was intended. Consider this credit given. This didn't start out as my recipe, but it is now.

Sis's Sweet Potato Breadsubmitted by Sister Wolf

SPONGE:• 1 sweet potato (washed, but not peeled)• UNBLEACHED flour: 3/4 cup plus 1 tablespoon• Water (room temp): 1/2 cup plus 1 tablespoon• honey: 2 teaspoons• instant yeast: 1/4 teaspoon

Preheat the oven to 375 F.Bake the potato for 50 minutes or so (until it's pretty tender). Cool it just slightly, then peel it and mash it (I use my ban hammer to mash it. Makes me feel better. You can use a ricer if you have one). Measure out a 1/2 cup.

In a mixer bowl, combine the flour, water, honey, and yeast. Whisk it until it's super smooth, or for about 2 minutes. It'll be the consistency of thick batter. Cover the bowl with plastic wrap.

FLOUR MIXTURE:

• UNBLEACHED FLOUR: 1 1/4 cups• Dry Milk (nonfat, if you got it): 2 tablespoons• Instant Yeast: 3/4 teaspoon• Unsalted Butter (softened): 4 teaspoons• Mashed sweet potato: 1/2 cup• Salt: 1 teaspoon

In a medium bowl, whisk together the flour, dry milk, and yeast. Sprikly this on top of the sponge, and cover tightly with plastic-wrap. Allow it to ferment for 1-4 hours (I let it go for 4, but I like a really light bread - dense doesn't float my boat). The sponge will bubble up and through the flour mixture in some places during

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Breads

Sis's Sweet Potato Bread (continued)

this fermentation. that's GOOD! Leave it alone!

NOW add the butter, salt, and the sweet potato to the bowl. Mix it until it's a rough dough. Knead it until it comes together, then scrape it onto a lightly floured counter. Kneed it for about 5 minutes, and try not to add ANY flour to it. At this point, it will probably be fairly sticky. Cover it with an inverted bowl (the one you used to mix it in is fine) and let it rest for 20 minutes.

Knead the dough for another 5 minutes until it's smooth and elastic. It'll still hang onto your fingers a bit, but tacky is good. It's what we want with this dough.

Now spray the bowl with a bit of cooking spray, and put the dough in there. Spray the top of the dough with cooking spray, cover it with plastic wrap and let it rise in a warm area for about 2 hours.

Take the dough out of the container (carefully) and try not to squish it down at all (we want to keep all those delicious air bubbles in there). Give it two business letter turns (like you're folding a business letter to put in an envelope) - once in one direction, then once in the other direction.

Set the dough back in the container, oil the surface again, cover it and let it rise for another 2 hours.

Now we get to shape the dough! Yippee! Take the dough out and put it on a very lightly floured counter. Roll it GENTLY until it's about the size you want the loaf to be (make sure it fits in the loaf pan). Spray the loaf pan with cooking spray, put your loaf in there, and cover it LOOSELY with plastic wrap. Allow it to rise ANOTHER 2 hours.

About an hour before baking, preheat the oven to 450 F.

When you're ready to bake the bread, put it in the oven and bake it for 5 minutes. Turn the heat down to 375 (I actually usually keep it down around 350, but that's because my oven is wonky). Let it bake for 20-25 minutes until the bread is medium golden brown and a thermometer poked into the bread comes out at about 190 degrees Fahrenheit (or you can use the old "toothpick in the center of the loaf comes out clean" trick like my great gramma used to do).

Take the bread out of the oven (and if you can, take it out of the loaf pan – DO

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Sis's Sweet Potato Bread (continued)

NOT ruin the bread, though! If it won't come out of the loaf pan, just leave it for a while) and set it on a wire rack to cool it. Brush it with melted butter if you WANT to (i never do this, but I'd bet it tastes delicious). Let it cool for about an hour, and VOILA! Amazing bread.

Spicy Cheese Bread submitted by Sister Wolf

This bread takes about 8 hours to make, which makes it one of the least time consuming breads in my repertoire. A slight twist into bread bowls (instead of loaves), and this turns into my mom's favorite bread bowl for cheesy chili.

Dough Starter• Unbleached all-purpose flour = 1 cup plus 3 tablespoons• warm (not hot, but not cold either) water = 7 fluid oz.• Honey = 1 tablespoon (I always give it just a tiny bit extra, because honey

has a habit of sticking to the spoon)• Instant Yeast = 3/8 tablespoon

In a mixer bowl, combine the flour, water, honey, and yeast. Whisk until VERY smooth, to incorporate air (about 2 minutes?) The sponge (aka dough starter you just mixed) will be the consistency of a thick batter. Scrape down the sides of the bowl, and leave it alone for now.

In another bowl, mix together:• Unbleached all-purpose flour = 1 cup plus 2 tablespoons• Dry milk = 2 tablespoons• Instant Yeast = 3/8 tsp

Sprinkle this mixture on top of the sponge you just made to cover it completely. Cover tightly with plastic wrap and allow it to ferment for 2 hours at room temperature. During this time the sponge will bubble through the flour blanket in places: this is perfectly okay. Leave it alone.

After the 2 hours is up, add the following to the bowl:

• Sharp Cheddar Cheese, grated = 1 3/4 cups• Unsalted Butter, softened = 2 tablespoons

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BreadsSpicy Cheese Bread (continued)

• Yellow Mustard = 2 teaspoons• Cayenne Pepper = 1 tsp

Mix it with a dough hook on low speed for a couple of minutes. Scrape down the bowl and let the dough rest for 20 minutes. At that point, add 1 1/8 teaspoon of salt, and knead the dough on medium speed for 7 to 10 minutes. If you're doing it right, the dough will be just a tad sticky at the bottom, but not terribly. Also, it's a heavy loaf - because there's a lot of cheese in it. So just cope.

Now get the dough out of the bowl, and put it into an oiled (I use that spray PAM stuff) 2 quart container (i use a 4 cup measuring cup). Do NOT push down on the dough. Spray the top of the dough with PAM and cover the cup with plastic wrap. Allow the dough to rise for about an hour and a half.

Take the dough out carefully, and give it a gentle business letter fold (just like you're folding a business letter to put it in an envelope), and put it back in the container. Let it rise again, for another hour and a half.Now is when you decide what type of bread you want. Do you want a bowl? Or a loaf ?

If you want a bowl, take out the dough gently, cut it in half, and shape it into two rounds - one at a time - by passing it gently between your hands, and shaping it gently. Then put each into a separate bowl, cover it loosely with oiled plastic wrap and allow it to rise for another 2 hours.

If you want a loaf, take the dough out and shape it into a loaf. Place it in a prepared loaf pan, cover it loosely with oiled plastic wrap, and allow it to rise about 2 hours.

An hour before baking, preheat the oven to 350 degrees F.

Bake bread for 45-50 minutes or until the bread is medium golden brown, and measures an internal temp of 190 degrees F. Remove the bread from the oven, and cover the top with jalapeno slices and grated cheddar cheese. Put it in the broiler for about 5 minutes, or until cheese is melted and bubbling.

Take the bread out, and remove it from the bowls (if you can't remove it with without harming the bread, leave it in the bowl)/loaf pan. Cool the bread on a wire rack for at least an hour.

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BreadsSpicy Cheese Bread (continued)

If you have made bread bowls, you can cut a hole in the top and dig the center out, and fill it with chili at that point. There's no point it removing the bread bowls from the bowls you cooked them in if they're going to break and be useless. If you made a loaf, dig in.

Spicy Pineapple Zucchini Breadsubmitted by Winchester32

3 eggs1 cup vegetable oil2 cups sugar2 tsp vanilla2 cups zucchini—coarsely shredded with peel1 can crushed pineapple—drained—8 ¼ ounces3 cups flour2 tsp soda1 tsp salt½ tsp baking powder1 ½ tsp cinnamon¾ tsp nutmeg1 cup walnuts—finely chopped1 cup raisins (optional)

Beat eggs, oil, sugar & vanilla until thick & foamy. Stir in pineapple & zucchini.

Combine remaining ingredients and stir gently into zucchini mixture—just until blended. Put into 2 greased & floured 9 x 5 loaf pans.

Bake at 350 for 1 hour. Cool in pans for 10 minutes and then finish cooling on a rack.

Sprouted Wheat Berry Bread submitted by TwoBluesMama

First step: Sprout the wheat berries: 1/2 c. wheat berries= 2 c. sprouted; can refrigerate in a plastic bag for up to 3 days. Grind in a food processor fitted with the metal blade. Do not over-process; the berries should be chunky. (note: I like mine a little finer than this recipe so I just processed it longer.)Bread Ingredients:

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BreadsSprouted Wheat Berry Bread (continued)

1/2 cup warm water (105 to 115 degrees) 1 1/2 tbsp. active dry yeastPinch of sugar Pinch of ginger 2 c. whole wheat flour 1 c. dry milk 1 tbsp. salt 1-1/2 c. warm water (105-115) 1/4 c. honey 4 tbsp. butter (room temp)2 c. sprouted wheat berries, chopped 4 1/2 to 5 cups bread flourWheat germ, for sprinkling pan Melted butter, for brushing top

Directions: Pour the warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt. Add the warm water, honey, and butter. Beat for 1 minute. Add the yeast mixture and beat 1 minute longer. Add all the wheat berries and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand. Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough (note: I use my Kitchenaid mixer so I don't mix it again by hand-call me lazy!) and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top, and cover. Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Grease three 8X4 loaf pans (or 2 9x4 pans) and sprinkle the bottom and sides with wheat germ. Turn the dough out onto the work surface and divide into 2 or 3 equal portions. Pat each portion into a rectangle and roll into a loaf shape. Place, seam side down, into pans. Cover loosely with and let rise until level with the rim of the pans, about 1 hour. Preheat the over to 350*F and bake for 45 to 50 minutes, or until crusty and golden. Brush the tops with melted butter. Remove from the pans to cool on a rack.

NOTE: This is some of the best bread I've ever made and eaten. It takes a little bit of work to do it (not hard just more time consuming than some of my recipes) but it is so worth it. Blessings, TBM

Standing French Loavessubmitted by cohutt

Not much to it really, after you do it once or twice.

1 package of yeast (or 2 ½ tsp. yeast)

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BreadsStanding French Loaves (continued)

¼ tsp sugar1 cup of water +3 ½ cups of unbleached bread flour¼ cup rye or whole wheat flour3 tsp salt

Proof the yeast in ¼ cup of hot tap water by stirring it with the sugar.Add the cup of water to this when it bubbles up some.Put flour in food processor with a plastic dough blade.Turn on processor and slowly by steadily pour the water/yeast mixture in until the dough forms a ball that runs around the bowl a bit.Let it rest for 5-10 minutes.Check it- if sticky/wet feeling to the touch add a tiny amount of flour and run the processor. Once it is soft to the touch but not sticky, turn on the processor and have it turn the ball 30 times – 30 laps. If you do much more the dough will overheat.

Let it rest 5 minutes, then turn out on a lightly floured surface and pound flat, fold over, repeat about 30 times.

Place in dry un-oiled bowl and cover with plastic wrap for the first rise. Dough should be 1 ½ times bigger, after maybe 45 minutes to 1 hr. I turn on the oven for 1 minute then turn it off and put the dough in the oven to rise.

Put the dough ball on the floured surface again, mash it flat into a square that it approx 12” x 12”. Fold one side 1/3 into the middle, then do the same from the other. Flatten and repeat from the top and bottom, then place the dough smooth side up in the bowl again. Again, use the heel of your palm to work the dough well:

The loaves will need another 10 minutes or so after the first 20. It is good to check the bottom of the loaves at this point to see if they are getting too brown. If so, quickly slide an oven rack between the tiles and the loaves to raise them off the surface. If the tops are browning too much, cover with a sheet of foil (shiny side up) for the last few minutes. Checking is more important of you are baking in a conventional oven; in a good convection oven everything cooks very evenly and hot spots are not likely.

The loaves will feel firm, light and hollow when done. To be sure, you can slide a

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BreadsStanding French Loaves (continued)

meat thermometer into one loaf to check- the bread is done when the internal temps hit 200.

The smell of the bread baking will be maddening especially when you take them out of the oven to cool on a rack. However, RESIST the temptation to cut a loaf to eat until after they cool- the overall texture of the bread will be best if allowed to cool before cutting. The bread will store for a couple or three days in the fridge in bags,but since it is preservative free it is best to eat it within this period.

Delicious, and you known what’s in it. And what’s not.

Notes: This basic recipe works for round loaves too- I have made them before and they are good too, not as much delicious chewy crust per piece, so it depends on what you like. You can make a dozen hard rolls with this as well although I don't recall ever doing it.

I've added more rye flour than the modest amount this recipe calls for ( ~1.25 cup rye and 2.25 bread four) and made 4 small loaves out of the batch that I carried backpacking once. The rye doesn't let it expand as much both rising and in the oven so the texture is much heavier. It made for excellent trail snacking; we would tear a couple inches of loaf off and gnaw on it while walking.

If you want to make a wheat slicing bread with this you can; same with the rye. You would blend roughly equal parts of the bread flour with either the rye or whole wheat flour and proceed as the recipe above calls for. Instead of forming loaves before the final rising, the dough would be divided and put into a couple of loaf pans. If you are planning on using a pan, you can get away with regular unbleached flour vs the bread flour; the support of the pan compensates for losing the higher gluten% in the bread flour. The high gluten is what holds the dough together on its own when baking standing loaves. The recipe I used in this can also go into bread pans as is but the character and texture is much different; still delicious and excellent slicing or sandwich bread, but different.

Zucchini Bread submitted by LvsChant

Here is a great zucchini bread recipe that has been in our family for years. Note: you can grate zucchini, portion into 2-cup bags and freeze for use in this recipe

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BreadsZucchini Bread (continued)

during the winter months. When using the frozen grated zucchini later, be sure to include all the liquid that separates out during the thawing process.

3 eggs, 2 c. sugar 1 c. vegetable oil 3 tsp. vanilla 2 c. grated zucchini Mix well.

1 tsp. salt 1 tsp baking soda 3 tsp. cinnamon 1/4 tsp. baking powder Mix well.

Add 3 cups flour, mix well.

Stir in 1 cup chopped nuts (optional). Bake in greased, floured pans at 350 degrees for about 1 hour. Test for doneness with a toothpick. This bread also freezes well.

Cheers!

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Breakfast Foods

Bannock Buttermilk Pancakes Corn Pancakes Chocolate oatmeal – instant Cornmeal Buttermilk Pancakes for a Crowd Cranberry Orange Scones Dorito Eggs Homemade Granola Instant Oatmeal Packets Pancakes Pancakes 2 Poor Man's Muffins Potato Farls Quick Pancakes Scones Sour Cream Pancakes Spiced Pumpkin Waffles Whole Wheat Pancakes

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Breakfast Foods

Bannocksubmitted by jpommer

Just finished a bannock I made for breakfast. I'm sure it's been discussed before, but here's my way:

1/3 cup wheat flour2/3 cup white flour1 tbsp baking powder1 tbsp sugar2 pinches salt1 handful of dried fruit1/2 handful oats

Add water to make a thick batter, and cook in a pan like a big pancake... golden brown on each side. Eat with your hands and maple syrup or honey or jam.

Notes: Morgan96: Our family loves bannock, it's an easy favorite around the campfire or backyard firepit. Takes no time at all to mix up, kids can get in on it, and goes down a treat with honey dribbled on top. Generally cook it in a cast iron skillet with butter, except instead of a pancake shape, we form it into a flattish ball of it and brown on all sides like a biscuit.

TomChemEngineer: Bannock can be wrapped around a stick and cooked over open fire, too, if the recipe is right and thick enough to hold as it is rolled into a rope-like configuration and wrapped around the stick. Green sticks are best... preferably not a poison ivy vine.... or any other unfortunate choice.

Buttermilk Pancakesby Stein

This is related to my bread recipe in that it uses things that can be stored for extended periods of time. We make it with all whole wheat flour, but the original recipe was for white. No modifications are necessary either way.

• 1 cup buttermilk (we make our own, but a substitution is 1 cup milk plus a dash of vinegar to sour it - powdered milk works fine also)

• 1 Tbsp oil or shortening• 1 Tsp baking soda• 1 egg (powdered eggs work, or you can omit and add a bit more oil)•

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Breakfast FoodsButtermilk Pancakes (continued)

• Enough flour to make it into pancake batter.

I will try to measure the ballpark amount of flour next time we make them. We usually make these about 3 times a week and you can eat great for pennies.

Corn Pancakessubmitted by Pukwudji

Okay, not a 'recipe' per se, but I had to throw this out as most people I talk to have never tried this.

Make your normal pancake mix just like you'd normally use to dump in fruit or nuts. Instead of fruit, dump in a can of drained corn. Cook and eat just like normal pancakes with some maple syrup. The corn tastes so yummy and sweet. It's that perfect combination like using honey-butter on your cornbread.

When I married my family they all freaked out over this but I made some and everyone loved it. I'm sure you will too.

Chocolate Oatmeal – instantsubmitted by Bennington1776

½ cup of quick oats1 package of hot chocolate mixMix oatmeal and coco with desired amount of boiling water and you have a yummy hot breakfast of chocolate goodness. I ate it down quickly, it was delicious.

Cornmeal Buttermilk Pancakes for a Crowdsubmitted by zackandjen2004

This is the world’s best pancake recipe. I found it somewhere on the internet in 2005. We’ve been eating them regularly ever since. Feel free to halve this recipe if

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Breakfast FoodsCornmeal Buttermilk Pancakes for a Crowd (continued)

you’re cooking for two or three.

6 eggs2 ½ cups buttermilk2 ¼ cups yellow cornmeal1 cup all purpose flour1/3 cup sugar1 Tablespoon baking powder1 Tablespoon baking soda¾ teaspoon salt6 Tablespoons butter, melted

Beat eggs in large bowl to blend. Add buttermilk to eggs. Whisk together dry ingredients in second bowl. Combine dry and wet ingredients, mix well. Add melted butter last, mix gently. Cook on a hot skillet in more butter or (gasp!) bacon drippings.

Try them. You won't regret it.

Cranberry Orange Sconessubmitted by LvsChant

Cranberry Orange Scones

Preheat oven to 425.

Mix together:1 1/2 c. flour1/4 c. sugar1/1/4 tsp baking powder1/4 tsp baking soda3/8 tsp salt

Cut in as for pie dough: 1/2 c. butterAdd in: 1 T. grated orange peel 1/3 c. dried cranberries (I recommend chopping them a little smaller than whole pieces from the packages)

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Breakfast FoodsCranberry Orange Scones (continued)

Stir in to form a ball:1/2 c. buttermilk

Pat into a circle about 7" diameter; cut into eight wedges. Brush tops with buttermilk. Sprinkle with cinnamon sugar. Bake on greased sheet 17-18 minutes.

Note: This is a recipe that you can make ahead very easily. To do this, just follow the recipe up to the point of brushing the tops with buttermilk. Freeze them on a sheet; after they are fully frozen, you can put them into a Ziploc bag for more convenient storage. When ready to use, let them thaw on a sheet, brush tops; sprinkle and bake. This is a great thing to make ahead for expected guests. No muss, no fuss.

I developed this recipe out of frustration at no longer being able to buy my favorite boxed brand of scones by Krusteaz. If you are able to find this mix where you live, count yourself lucky and pick up a dozen or so boxes!

Dorito Eggssubmitted by Pukwudji

Here's another weird one my mother got me hooked on as a kid that I've since passed on to my kids. Again, this isn't what I'd call a recipe as I just eyeball everything. It's just adding an additional step to an existing recipe.

When you are making scrambled eggs, before you start crumble up some Nacho Cheese Doritos in the pan (any flavor might be good, we just always use the cheese one) and toast them. Crumble size is to your preference but I usually just crush a handful or two by squeezing my hands and dumping them in. Any real large chunks left I just crunch a little with the spatula. Once the Doritos are toasted dump your scrambled eggs in the pan and scramble like you normally would. I prefer my eggs cooked, but the wife likes hers a little wet still. Doesn't matter how you like them. Serve.

We really enjoy them with some Heinz 57 sauce but they are good dry or with ketchup also. If you like Heinz for other things, do yourself a favor and try some on a bit of these eggs. Mondo yummy is my opinion and that of my whole family. If you like spicy you could try some Tabasco, but the Heinz has enough zip for us.

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Breakfast FoodsDorito Eggs (continued)

The combination of the light cheese flavor and the corn just adds additional layers of flavor to the eggs and to us they blend wonderfully.

Homemade Granolasubmitted by LvsChant

4 1/2 cups oatmeal (I prefer old-fashioned, but quick will work)1/2 cup wheat germ1 1/2 cups coconut1 1/2 cups sliced almonds1/2 cup sunflower seeds1/2 cup raw pumpkin seeds1/4 cup sesame seeds1/2 cup vegetable oil1/2 cup honey

Stir together all the dry ingredients. You can substitute other nuts and seeds according to what you have on hand. I have also sometimes used the very finely grated organic coconut, although I prefer the regular kind for granola. Use your imagination on this stuff... it's all good. Especially good are pine nuts, pecans, walnuts, etc.

Pour the vegetable oil over the dry mixture and stir well. Pour the honey over and stir well. Grease your cookie sheet well with vegetable oil and then pour the mixture onto it (mine are the heavy duty commercial size... if yours are smaller you may prefer to use two small ones). Bake for about 17 minutes at 350 degrees F. Take out and stir... Return to oven and bake for about 8 more minutes... Stir Return to oven and bake for 5-7 more minutes...

You have to watch this stuff so it doesn't burn... Get it as toasted as you like... remove from pan immediately (I usually put it back in the glass bowl I use for mixing to cool). It will stick if you skip this step. Cool well, and then store in an airtight container. You can add any sort of dried fruits immediately or add to taste when eating. It should keep for a couple of weeks, although I've never had it taste bad, even when kept a bit longer than that... but it is best when fresh.

Breakfast Foods

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Instant Oatmeal Packetsby Tash

3 cups quick-cooking oatsSaltSnack size zip baggies

Directions: Put 1 cup oats in a food processor and pulse until powdery. You can also use a blender, just blend oats in two ½ cup batches. Put the following ingredients in each baggie: ¼ cup un-powdered oats, 2 tablespoons powdered oats and 1/8 tsp salt. Store in an airtight container.

To serve, empty packet into a bowl. Add ¾ cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water, for thinner oatmeal, use more water.

Add the following to make flavored oatmeal:

Brown sugar & cinnamon – add 1 tablespoon brown sugar and ¼ teaspoon cinnamon to each packet

Fruit & cream – add 1 tablespoon non-dairy coffee creamer and 2 tablespoons dried fruit to each packet

Apple cinnamon – add 1 tablespoon sugar, ¼ teaspoon cinnamon and 2 tablespoons chopped dried apples to each packet

Pancakessubmitted by LvsChant

I love this recipe (double for a larger crowd):

1 cup flour1 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt

Whisk dry ingredients together. In measuring cup, whisk together: 1 1/2 cup buttermilk, 1 large egg. Whisk into dry ingredients. Melt 2 T. butter, whisk into batter.

Optional, you can add 1 1/2 T. sugar if you like a sweeter batter. You can also add in 1/2 c. fresh (or frozen) blueberries.

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Breakfast Foods

Pancakes 2submitted by Sweethearts Mom

Ingredients3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted

mix it all in a bowl and cook on a griddle.

Poor Man's Muffinssubmitted by Kayzonara

This is a no egg, no milk, no butter recipe.

2 cups white flour1 cup cooking oil1 cup water1 cup raisins1 1/2 tsp baking powder1 tsp cinnamon1/2 tsp nutmeg1/4 tsp allspice

Method: 1. Combine water, raisins, spices and oil in a 2 qt pot. Bring to a boil, boil for one minute, cool2. Combine dry ingredients.3. Stir dry ingredients into wet ingredients

4. Bake for 15 minutes at 350 degrees.

My mom made this all the time, and my siblings and I LOVED them. She used to keep them in the cookie jar.I have modified the recipe with the following tweaks:

--substitute 1 cup whole wheat flour (or 1/2 cup cornmeal and 1/2 cup whole wheat flour) for 1 cup of the white flour

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Breakfast Foods

Poor Man's Muffins (continued)

--cut the oil in half and substitute 1/2 cup of canned pumpkin, applesauce, or some kind of cooked squash ( I also use butter instead of oil )

--increase the baking powder to 1 tbsp (due to the whole wheat)

I imagine that 1 cup of any dehydrated fruit will do, I think the point of boiling the raisins in the oil and water is to plump them up and rehydrate them.( I usually use 1 cup chopped apples or some grated carrot instead of raisins and increase the baking time to 20 minutes, but I would only be using dehydrated fruits mostly, in an emergency scenario)Enjoy!

Note: I made this last week using dried blueberries and dried pineapples. Boiling re-hydrated the pineapples and blueberries wonderfully.

Potato Farlssubmitted by steeltownknight

Being 1/2 Irish I remember my Grandma making Potato FARLS which are similar in appearanceto scones.

Ingredients4 medium potatoes, peeled and halved1 pinch salt1/4 cup all-purpose flour, plus extra for dusting1 tablespoon melted butterDirections1.In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth. 2.Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. 3.On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.

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Breakfast FoodsPotato Farls (continued)

4.Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Quick Pancakessubmitted by dontforgetyourlipgloss

1 Cup Flour (S/R or add 1 tsp of baking powder)1 Egg1 Cup Milk

Mix well and cook in a buttered pan

Sconessubmitted by OKGranny

I really like scones and this is an easy recipe

1 3/4 cup white flour2 tsp baking powder1/4 cup sugar1/8 tsp salt5 Tablespoons unsalted butter1/2 cup milk1/4 cup sour cream1/2 cup raisins, or dried cranberries or whatever

additionally you need one egg and 1 tablespoon milk

Preheat oven to 400 degrees

Mix the flour, sugar, baking powder, and salt in a large bowl.Cut in the butter till it about small pea size, mix the milk and sour cream together, add to dry ingredients and stir gently till just blended, don't over work the dough. Flour your hands, pat the scones into about 3" balls, flatten slightly, and put them on

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Breakfast FoodsScones (continued)

a greased baking sheet and let them rest about 10 minutes. Beat the egg and add the tablespoon of milk, brush on top of scones and cook for 10-15 minutes till the tops are just golden brown. Alternately you can pat it into one large flattened circle and cook a bit longer and slice like a pie to serve.

Sour Cream Pancakessubmitted by artos

• 1 cup sour cream • 7 tablespoons flour • 1 tablespoon sugar • 1 teaspoon baking soda • 1/2 teaspoon salt • 2 large eggs • 1/2 teaspoon vanilla • Butter • Maple syrup

1. Place griddle or frying pan over medium low heat to get hot.2. Put sour cream, flour, sugar, baking soda and salt in medium bowl. Stir very gently until just combined3. Whisk eggs in separate bowl and add vanilla.4. Pour egg mixture into sour cream mixture and stir gently.5. Melt a tablespoon of butter on skillet.6. Pour the batter onto skillet 1/8 cup at a time.7. Cook for 1/2 minutes, then carefully flip and cook for another 45 seconds. Remove to plate and serve with butter and maple syrup.

Spiced Pumpkin Wafflessubmitted by morning sunshine

Ingredients1 ½ cups all-purpose flour (I have been known to use both soft white and hard white wheats freshly ground)1 T baking powder½ teaspoon baking soda1 teaspoon cinnamon

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Breakfast FoodsSpiced Pumpkin Waffles (continued)

1 teaspoon nutmeg1 teaspoon ground ginger1/8 t salt

4 T butter, melted and cooled2 egg3 T honey1 cup canned pumpkin puree1 2/3 cups milk

Note: You can substitute 1 pint of blended home-canned pumpkin and ½ c. powdered milk in place of 1 c. canned pumpkin puree and 1 2/3 c. milk, if desired. Home bottled pumpkin has lots of pumpkin flavored water, so you do not have to add any extra to make up for the dry milk.

Directions

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.Gently fold in the flour mixture.Cook according to your waffle iron directions.

Whole Wheat Pancakessubmitted by Mountain Ron

My secret recipe:2 cups fresh ground wheat flour2 teaspoons baking powder2 eggs1 tablespoon sugar or honey1 1/2 cup water

mix all and stir. if its too thick add a bit of water at a time till pourable.extras: blueberries,strawberries, milk chocolate chips, whatever floats yer boat.

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Brewing Wines, Sodas and Cyder

Basic Homemade Wine Ginger Ale Hard Apple Cyder Homemade Soda Basics Really Simple Applejack Root Beers

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Brewing Wines, Sodas and Cyder

Basic Homemade Wineby Nate

This recipe, so I am told, came from prohibition days. I have modified it to make 3 gallons. You will need:

3 gallon jug (or 3 one gallon milk jugs)air lock(s)rubber stopper(s) with hole for air lock

8 cans of Welch's 100% grape juice concentrate6lbs sugarwine yeast, i use Lalvin branded yeasts (regular bread yeast might work, but I have not tried it.)

Add juice concentrate and sugar. Fill up the jug with water until just below the base of the neck of the jug. Add half of the packet of wine yeast. Put stopper and airlock on the jug. Put the jug in a dark place that doesn’t get below 50F or above 80F. Wait 2 to 3 months. I usually know the wine is done when I do not see bubbles rising to the top of the jug. This will make about 12 bottles of wine give or take a few ounces. It will produce a very sweet wine that has a high alcohol content.

There are many other steps that more refined wine makers use that I choose not to do. This is a very simple recipe that requires little effort but it gets the job done. My 88 year old grandmother loves my wine and so does the rest of my family. It has been fought over many times during robber bingo at Christmas!

Supplies and wine yeast can be bought at any home brew shop. The juice and sugar can be found anywhere. Just make sure you get 100% juice and NOT juice cocktail.

This is legal if you are of legal drinking age, do not sell it or make more than 100 gallons in a year. ENJOY!!

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Ginger Ale (Homemade Healthy)submitted by herbdoc

INGREDIENTS 1 Gallon 3 Gallons 5 GallonsFresh ginger (about 6 inches long) 1 6” piece 3 6” pieces 5 6” piecesSugar 2 cups 6 cups 10 cupsWater – non-chlorinated as directed in recipe to fill carboy or vesselFresh lemons – medium juiced 2 4 6Ginger Bug* 1/2 cup 1 1/2 cups 2+ cupsWhey – fresh homemade 1/4 cup 1/2 cup 3/4 cup The whey can be optional – No Whey! – most times I don’t add it. INSTRUCTIONSThere are many ways to make ginger ale. I attempt to understand the principles involved and then kind of work within those parameters. I will tell you how I make it and then give you some delicious variations.

1. Fill the carboy or your brewing vessel up half way with cold or cool water. You cannot use tap water that is chlorinated as the chlorine will kill the microorganisms that cause the fermentation process to happen.2. Dissolve the sugar in water over the stove. Some recipes suggest that you need to heat up or boil at least half of the water, but I find this results in a lot of waiting for your temperature to come down before you can add the bug. I like to spend about 20 minutes total making ginger ale and so enough water to dissolve the sugar into a syrup is all that is needed.3. Pour your dissolved syrup (sugar water) into the vessel/carboy.4. Test the temperature – I use a digital thermometer that has a probe that can dip down into the carboy. Your temperature should be between 75 – 100 degrees F.5. In a blender or food processor, blend your ginger mixed with enough water to make a watery slurry. Once blended, strain through a fine mesh strainer into the carboy. Repeat, by adding more water to existing ginger mash and strain again. 6. Taste ginger ale for sweetness and ginger flavor.7. Add juice from fresh lemons. I usually add some, taste, add some more taste, etc. until it is just right. The lemons will add a flavor of freshness and take out the flat sugary taste.8. If the temperature is under 100 degrees, you can add the strained ginger bug and the whey. The ginger bug or ginger starter is what will cause the fermentation process. The bacteria in the ginger will eat the sugar creating lactic acid (very healthy!), lactobacilli probiotics and enzymes. The whey also offers probiotics and

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Ginger Ale (Homemade Healthy) (continued)

minimizes alcoholic fermentation. A teaspoon or two of sea salt can be added to increase the minerals as well as reduce alcohol from forming. I typically don’t use sea salt in my sodas.9. Taste again. To make a stronger ginger flavor – one that will give you a good ginger kick, add a ginger extract. I will often add a 2 ounce bottle of ginger tincture.10. Fill your bottle up to the gallon, 3 or 5 gallon mark. It is not necessary to fill it all the way up, but you want to make as much as you can, because once the kids start drinking it, it will go fast.11. Once satisfied with the taste put on the airlock filled with water. Now it is time for the microbes to do their job. 12. Depending on the temperature, your ginger ale can ferment quickly or take its sweet time. During the summer, I’ve been able on occasion to bottle my ginger ale the next day. During winter and colder times it can take two weeks. Depending on how fast it is fermenting, 2-5 days is usually enough time to create the optimum level of carbonation.13. You will begin to see small bubbles rising to the top of the jar and causing the airlock to out-gas the carbon dioxide.14. Taste the ginger ale periodically for the level of carbonation. When it is mildly carbonated, it is ready to bottle. 15. Funnel into bottles, cap and label (We make up fun names and date each bottle) I like to use the bail-top bottles, but I know people who have used mason jars or gallon jugs. Refrigerate or put into a cool basement storage. Your ginger ale will continue to ferment and become more carbonated, but the cool temperature slows this process down. The soda continues to ferment in the bottles, giving off carbon dioxide gas. Since the bottles are sealed, the gas has nowhere to go. It stays in the bottle and makes the soda fizzy. Too much fermentation, not cool enough temperature and weak bottles can result in exploding bottles or bottles that will shoot foam all over when opening. One batch last summer shot a stream out of the bottle over 20 feet. As you drink your ginger ale, you may notice more carbonation with time. 16. Drink it! Lacto-fermented soda is an excellent thirst quencher and contains beneficial lactic acid, vitamins, enzymes and beneficial lactobacilli that can inhabit your gut, where they protect you against pathogenic bacteria and yeast. * See Homemade Soda Basics for information about Ginger bug.

Variations: Plain old ginger ale is wonderful, but we really like: Blueberry Bubbly – for 3 gallons add to cooking syrup 1 cup of powdered blueberry juice

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Ginger Ale (Homemade Healthy) (continued)

Raspberry Ripple – for 3 gallons add to cooking syrup 1 cup powdered raspberry juice Cherry Jubilee – for 3 gallons add to cooking syrup 1 cup powdered cherry juice Raspberry Lemonade – omit the fresh ginger add more lemon and raspberry juice. Ginger Ale – a la food storage – No fresh ginger or lemons available? Substitute 1/4 cup of dried ginger pieces (cut & sifted) for each gallon of finished product. Boil the ginger in water for 20 minutes to make a strong decoction. Strain and add to your syrup (dissolved sugar). Add reconstitute lemon from a bottle in place of the fresh lemons. Admittedly, this is not as wonderful, but it is still pretty darn delicious.

Hard Apple Cyderby ArcherI started up a batch of hard Apple Cyder tonight. Here are my notes and pictures:

Ingredients: -3 lbs California wildflower honey from 'Honey' Bob -2 1/2 gallons of Gizdich unfiltered, unpasteurized (raw) apple juice Note: I bought the yeast and then stuck it in the freezer at work. This might have damaged the yeast. I defrosted it for 12 hours today and when I opened the vial, there was a pressure release. I am assuming that the yeast is still good.

Making: 20081108 -used Star San (a sanitizer) (1 cap full to 1 gallon water) to sanitize mixing container, 1 gallon carboy, and assorted tools -Warmed up most of the 3 lbs of honey with 1/2 gallon of apple juice in large pot. -Warmed to 140 F then transferred to 1 gallon carboy. This makes the honey mix easier with the apple juice. I do not like to boil the honey/juice mixture, I feel that damages the flavor. -Warmed up 2nd 1/2 gallon of the apple juice with the dregs of the honey to 140 F and transferred to carboy.

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Brewing Wines, Sodas and Cyder

Hard Apple Cyder (continued)

-Put carboy into ice water to cool it down. If it is too hot it will kill the yeast. -Mixed up sweet mead yeast (White Labs #WLP720), poured 1/2 vial into container and added 1/8 tsp DAP (yeast nutrients). -Poured into carboy, shook, and capped

Takes about 2 months to fully brew.

Homemade Soda Basicssubmitted by herbdoc

EQUIPMENTThe Vessel: A one- or two-gallon glass jar is fine, but if you want to make larger quantities you’ll need a glass carboy, readily available at brewing supply stores for under $20. The three or five-gallon size works best. For a few dollars more you can also purchase a water lock, funnel and cleaning bottle brush. All utensils should be clean, but antiseptic cleanliness is unnecessary. Here are a couple of supply resources:The Beer Nut, Inc. 1200 S. State Salt Lake City, Ut. 84111 (801) 531-8182; (888) 825-4697www.beernut.com - look under fermentation vessels

San Francisco BrewcraftWe're located at 1555 Clement St. (@ 17th Avenue), San Francisco, CA 94118You can call us at 415-751-9338, or toll free at 800-513-5196.www.sanfranciscobrewcraft.com

Other Equipment: You will need bottles with good stoppers—I like the bail-top bottles because you can use them again and again. These are available at brewing stores. You will also need a funnel or siphon for transferring the soda from the vessel into bottles.

The Water: Do not use chlorinated tap water, as this will inhibit fermentation. Most filtered or bottled water works fine. If you must use straight tap water, boil it to evaporate off the chlorine.

The Sugar: We have gotten good results with organic raw sugar, maple sugar, agave,

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Brewing Wines, Sodas and Cyder

Homemade Soda Basics (continued)

and honey. When we don’t have something healthier around regular refined white granular sugar can be used. The flavor from rapadura or molasses is too strong for most people. Honey is delicious but is best used as a flavoring rather than the main sugar source, because apparently honey inhibits bacterial growth. Even at half strength, honey soda can take months to finish. You can use fruit juice, but for some reason commercial canned fruit juice, even organic brands, produce noxious results. Remember that most of the sugar will be converted into lactic acid in the fermentation process. Use about 2 cups of sugar per gallon of water.

The Culture or Ginger Bug: You can use a bottle of soda from the last batch as culture, or you can make your own from scratch. We usually make what is called a Ginger Bug. This is similar to making a sourdough starter. Your starter will take the bacteria that are natural to your environment and grow them into a healthy probiotic (the good bacteria) starter.

Ginger Bug RecipeDice fresh ginger root into tiny pieces (1/4”) and put a tablespoon of it into a mason jar 3/4 full of water, along with 2 teaspoons white sugar. Add another 2 teaspoons each sugar and ginger every day for a week, at which time it should become bubbly with a pleasant odor. If it gets moldy, dump it and start over. Even a small amount of culture will start a batch of soda going, but it’s best to use at least a cup per gallon so that these beneficial lactobacilli can dominate before less desirable microorganisms have a chance.

Flavorings: The water used to dissolve the sugar need not be just water! You can use any herbal decoction to make soda with the flavor or medicinal qualities you are seeking. For example, to make ginger beer, boil sliced ginger root in the water, about one thumb’s-length per gallon of soda, for twenty minutes. Peppermint, spearmint, or other mint can also be used to flavor soda. Put the mint in boiling water, turn off the heat immediately, cover and steep. Lemon juice is a good addition to almost any soda flavor and seems to help preserve the syrup before fermentation gets going. Use approximately two lemons per gallon of soda, depending on juiciness. With lemons I recommend the taste as you go method to determine how much. One of the favorite beverages in colonial America was root beer. The essential roots for flavor are sassafras, sarsaparilla and birch. Sassafras in particular lends a pungent aroma and beautiful reddish color to soda, and is readily available throughout the Eastern US. Common medicinal roots like burdock, chicory, dandelion, and so forth

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Brewing Wines, Sodas and Cyder

Homemade Soda Basics (continued)

tend to impart a strong mediciney "herbal" flavor to the soda. It’s the sassafras, sarsaparilla and birch that make people say "Yum!"

Special equipment: A good knifeA fine mesh strainer is a useful kitchen tool.Use an instant-read digital thermometer for this recipe.Bail-top bottles – or some other type of bottles to store your finished brew.

Really Simple Applejacksubmitted by angryamerican

One of my family favorites hope you like it as well. its very simple. this has always worked for me and my family with out harm but your results may be different. So use caution I would hate for any body to get sick from this. So on with the recipe.

1 Gal Unprocessed apple cider2 pounds Brown Sugar1 package yeast1/2 cup Raisins

put all ingredients in a tall small mouth container and gently shake to mix. Keep mixing until sugar is dissolved.. Put Balloon on mouth of container. Some people poke a small hole in the balloon I personally never have. Put in cool dark place for two or three months. I like to give it a gentle shake every week or two. At the end of the two or three months gently pour off the apple jack into a new container leaving any sediment on the bottom of the mix container. Then enjoy the spoils of your toils.

Notes by LGM30:

You can use regular bread yeast but you will get superior results if you use wine yeast. I use Lalvin EC-1118. It has an 18% alcohol toxicity and is highly recommended for apple and cranberry wines. Here's why...Wine yeast has been specifically bred and cultivated for several advantages. One of the first is flavor. Wine yeast doesn't impart that, well, yeasty flavor to the hard cider. Secondary advantages are that wine yeast are more tolerant of higher alcohol percentages. At some point the yeast poo (alcohol) become too toxic for them and

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Really Simple Applejack (continued)

they stop converting the sugars in the juice into alcohol. Another advantage is that wine yeasts will clump together and fall out of suspension when dead better than bread yeast.

Notes: If you follow your recipe and everything is "sterile" meaning contains no acetobactera you will get hard cider or apple cider wine. Safe, yummy and legal in the good ol' USA. The alcohol content is between 12 and 18 percent. Even if you don't have everything sterile all you end up with is cider vinegar, won't kill you but will give you acid burns on your lips, but only a fool would actually drink it 'cause it tastes and smells like , well, vinegar!

Root Beerssubmitted by herbdoc

Root beer is made following the same principles as the ginger ale directions, just with a different recipe. There are endless varieties. Here are a couple root beer recipes that we like.

SassparillaThis combines the herbs sassafras and sarsaparilla = Sassparilla

INGREDIENTS 1 Gallon 3 Gallons 5 GallonsSarsaparilla - cut herb 1/2 oz 1 oz 2 ozSassafras root – cut root 1/4 oz 1/2 oz 1 ozLicorice root – cut root 1/8 oz 1/4 oz 1/2 ozBoil these herbs in water for at least 20 minutes to extract the herbal goodness and flavor.Sugar 2 cups 6 cups 10 cupsWater – non-chlorinated as directed in recipe to fill carboy or vesselFresh lemons – medium juiced 2 4 6Ginger Bug 1/2 cup 1 1/2 cups 2+ cupsWhey – fresh homemade 1/4 cup 1/2 cup 3/4 cup Molasses * 1 TBS 3 TBS 5 TBS or to tasteAdd the strained herbal extract to the syrup (dissolved sugar) and follow ginger ale recipe directions.

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Brewing Wines, Sodas and CyderRoot Beers (continued)

Birch BeerINGREDIENTS 1 Gallon 3 Gallons 5 GallonsBirch bark- cut herb 1/2 oz 1 oz 2 ozSassafras root – cut root 1/4 oz 1/2 oz 1 ozLicorice root – cut root 1/8 oz 1/4 oz 1/2 ozBoil these herbs in water for at least 20 minutes to extract the herbal goodness and flavor.Sugar 2 cups 6 cups 10 cupsWater – non-chlorinated as directed in recipe to fill carboy or vesselFresh lemons – medium juiced 2 4 6Ginger Bug 1/2 cup 1 1/2 cups 2+ cupsWhey – fresh homemade 1/4 cup 1/2 cup 3/4 cup Molasses * 1 TBS 3 TBS 5 TBS or to taste

Sometimes I will add birch essential oil to the finished brew before we set it out for fermentation. I add several drops, taste, add some more, until it’s just right. I’m a firm believer in the taste as you go method.

*All molasses is not created equal – find one that you like and tastes good to you. I like Grandma’s and don’t like blackstrap.

I use herbs (you can order by the pound) that I get from Western Botanicals Inc., mostly because I own the company and I know the quality is great and fresh. (shameless plug) find us at www.westernbotanicals.com

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Casseroles

Asparagus Chicken Butternut Casserole Chicken Broccoli Stuffing Bake Chicken Casserole Chicken Enchiladas Cowboy Casserole Easy Chicken Spaghetti Mexican Casserole Pineapple Cheese Casserole Spam Casserole Spam and Potato Casserole Swiss Cheese Chicken Casserole Taco Rice and Cheese Tamale Pie Tater Tot Casserole Tater Tot Hotdish Trail Side Casserole TunaMacMush Zucchini Pepperjack Casserole

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CasserolesAsparagus Chicken submitted by Charley

1 pint jar home-canned chicken breast (reserve liquid)1 (15 oz) can asparagus, drained (reserve liquid)1 (10 1/2 oz) can cream of chicken soup1/2 C mayo1/2 C cheddar cheese, shredded1 t lemon juicesalt and pepper to taste

Gently mix all the ingredients together (minus the reserved liquid and cheese). Grease medium sized casserole dish and pour in the ingredients. Top with the cheese. Cover and bake at 375 for 30 minutes or until bubbly.

The reason I suggested reserving the liquid from the drained chicken and asparagus is for cooking rice. This meal is delicious over rice. Use the reserved liquid as part of the liquid measure when cooking the rice. If water were scarce, it's important to remember that the liquid from our canned goods is usable.For instance, use juice from bottled fruits for any water measurements in cakes/cookies, etc.

I thought it was delicious as is, but if you wanted to play with it a bit - maybe a bit of sherry, some chopped water chestnuts or almonds for crunch. You could even add in some curry powder to change things on occasion. I do think some dry onions tossed in would work too.

Butternut Casserole submitted by OKGranny

30 oz. peeled and cubed butternut squash3 cups skim milk8 oz. Neufchatel cheese1 cup shredded Parmesan cheese1/8 tsp. ground nutmeg1/3 cup crushed corn flakesPreheat oven to 350. Cut butternut squash into one-inch cubes. Put butternut squash in a 3-quart saucepan with milk. Bring to a boil. Lower heat to medium-low and allow to simmer for 20 minutes or until squash is fork tender.

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CasserolesButternut Casserole (continued)

Stir in Neufchatel cheese, Parmesan cheese and nutmeg until completely melted. Pour mixture into a 9 x 13 baking dish. Top with crushed corn flakes. Bake 30 minutes or until golden brown and bubbly.

Chicken Broccoli Stuffing Bakesubmitted by jojothepirate87

At my local Walmart they are selling Del monte canned green beans and corn for .50 a can. That is .38 cents cheaper than the Walmart brand. I have filled my cabinets with stuff from their loss leader stuff that has been out for the holidays. The recipe below is based on a recipe I found on the back of a Stovetop box and all the ingredients(except for the broccoli and cheese) are storable in the pantry.

2 boxes of Stove Top Stuffing1 bag of steam fresh broccoli cuts1 can of cream of chicken soup1 can of white meat chicken

Cook stuffing and broccoli according to directions then mix them together with the cream of chicken. Put the contents into a cake pan and sprinkle cheese on top(i have also added Italian breadcrumbs and that is mighty tasty). Bake at 350 degrees until the cheese is melted and crispy to your desired taste.

This meal is very easy and cheap. The Stovetop brand stuffing is on sale for .78 cents a box at Walmart here in Texas in the DFW area it is prolly on sale all around the U.S.

Chicken Casserole submitted by theaccidentalsurvivor

This is probably one of the best dishes...... simply because I love cheese! This feeds at least 8 people, although usually I make it so I can eat it for a couple days.

Ingredients:

One block of Velveeta cheeseOne can of Rotel--- I use the HotOne can of cream of mushroom soupOne large yellow onion--- (you could use white though, I just like the flavor of the

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CasserolesChicken Casserole (continued)

yellow better)One bag of Doritos----- I have used spicy nacho and cool ranch, both are great! One package of skinless chicken tenders----- should be about 2 poundsOne bag of your favorite grated cheese----- Colby, Colby/jack, Mexican blend, mild cheddar, sharp cheddar---- I use the sharp cheddarOne large pot of waterOne Pyrex type casserole dish---- we use an 11x15One large microwave safe bowl----- I mean LARGE!

Directions:

1. Fill a large pot with water and bring to a boil 2. While waiting for water to boil, cut 3/4 of Velveeta into cubes and place into your large bowl. At this point you can refrigerate the Velveeta for other uses because it is no longer needed in this recipe------ I've used a whole block and it just seems like too much, but by all means if you want to, go for it!3. Chop the onion and place in the bowl with the cheese4. Open and pour entire contents of Rotel and Cream of Mushroom into the bowl with the onion and cheese5. Cover bowl with paper towel and microwave for 3 min. Stir, and repeat until mixture is liquid without cheese lumps6. Once water comes to a boil ( This may happen at anytime between steps 2-5)l, boil chicken for approx. 10 min...... Depending on altitude you might have to boil a little longer. The chicken should be white 7. After chicken is done, preheat oven to 350 degrees, then shred chicken with two forks, or with your hands if they have been allowed to cool8. Open your Doritos, then crush them inside the bag (this saves you a HUGE mess) you don’t want powder, but they need to be about a 1/4 of their original size9. Place a layer of chips on the bottom of the dish10. Sprinkle shredded chicken on the chips11. Pour cheese mixture on top of chicken12. Layer chips over cheese13. Sprinkle shredded chicken on the chips14. Pour cheese mixture on top of chicken15. At this point, you should be near the top, if not you are going to want to end with the liquid cheese near the top, so if it takes three layers okay.16. More chips on the last layer of cheese, then top the chips with a liberal amount of the shredded cheese.17. Bake in the oven for 30 min or until the cheese is a golden brown---- sometimes

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CasserolesChicken Casserole (continued)

takes 35min18. Remove and allow to cool for 10min.19. Scoop out, place on plate and enjoy!

Note: I love Tabasco, so I add this on mine..... i have also used other salsas and they taste good as well..... just experiment and see how you like it!

Note2: Its awesome the next day heated up in the microwave!

Chicken Enchiladassubmitted by Cedar

Shredded cooked chickenCorn or flour tortillaCooked rice which had 1/4 cup of salsa replacing some of the water (I never measure, be brave just dump it in)CheesePasta sauce

On a cutting board, assemble the enchiladas as such. 1. Lay out the tortilla2. add chicken and rice mix3. add a small amount of cheese4. roll up and place into a baking dish5. continue with the rest of the tortilla and place into dish6. top with pasta sauce and cheese7. bake at 350F until hot and the cheese has melted

Cowboy casserolesubmitted by Autumn Wolf

1 C. Rice, cooked1 Can of Baked BeansAny amount of either Hotdogs or Spam

Stir together and heat through in cast iron skillet.

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CasserolesEasy Chicken Spaghetti submitted by Charley

1 pint home-canned chicken breast, drained if you like, but you can add the broth too2 1-lb. pkgs spaghetti, cooked1 (14 oz) can chicken broth or chicken bouillon and water to make 14 oz.2 (10 oz) can Rotel tomatoes2 (14 oz) cans cream of mushroom soup1 lb Velveeta cheese, cubed

In a large pot mix together the chicken, broth, Rotel, mushroom soup and Velveeta. Stir and heat until blended together well.Grease 2 each 9x3 casserole dishes.Mix the pot ingredients with the cooked spaghetti. Divide evenly between the two casserole dishes.Bake at 375 for 45-60 minutes.This freezes well. It also makes a lot - so this is a good recipe to make one for you and take another to a sick friend:)

Mexican Casserolesubmitted by Autumn Wolf

1 LB Ground Turkey, cooked in cast-iron skillet2 Boxes Mac and Cheese, prepared per directionsSmall amount of Salsa (adjust to your taste)

Stir together.

Pineapple Cheese Casserole submitted by quietmike

32 oz. chunk pineapple, drained1 1/2 c. sugar3/4 c. all-purpose flour2 c. grated sharp Cheddar cheese1 stack Ritz crackers2 sticks butter or margarine

Preheat oven to 350 degrees. Spread pineapple in a 2-quart casserole dish. Mix together sugar, flour and grated cheese, add to casserole, mixing into pineapple.

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CasserolesPineapple Cheese Casserole (continued)

Crush crackers and spread over top of pineapple and cheese mixture. Melt butter and pour over crackers. Bake 20 minutes. Can be served hot or cold.

My mom found this recipe a while back. When she said she was going to make it I thought Pineapple and cheese just doesn't sound like a good combination. Man was I wrong, it's one of my favorite dishes now.

Spam Casserole submitted by Red Dog

1 Box Mac and Cheese (Do the good stuff here the kind with the foil pack not the dried cheese)1 Can Spam1 Can Cream of Celery Soup

optional-some frozen or canned peas

Make the Mac and Cheese per directions, then stir in the Cream of Celery soup. Now's the time to add the peas if you want them.Spread this mixture in the bottom of a baking dish we use a 9x13 but the size is not critical. Slice the spam into even slices and lay on top of the Mac and Cheese mixture. Cover the mixture completely with the spam. Place into a preheated 350 to 375 degree oven. Cook until the spam is as crisp as you like it.Thinner slices make them more crispy thicker get a crispy outside with a softer inside. This casserole reheats really well and my wife says it's better the next day (I love it both fresh and reheated)

Spam and Potato Casserole submitted by Fritz Monroe

1 cube butter1 can Spam, diced6-8 potatoes, peeled & sliced1 can milkCheddar cheese

Melt butter in large pan. Add sliced potatoes, Spam, 1 can milk and 1 can water and grated cheddar cheese. Bring to boil and cook 10 to 15 minutes. Cover and bake in 350 degree oven for 1hour.

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CasserolesSwiss Cheese Chicken Casserole submitted by SteveandTracyinKY

2lbs Chicken Breast2 cans of cream of chicken (Total 21oz)Sliced Swiss cheese1 box chicken Stovetop stuffing.Butter

Cut chicken into chunks and sprinkle with salt and pepper.

Place chunks into a greased 13x9 pan. Cover with slices of Swiss cheese. You can be as heavy as you want, just make sure all the chicken is covered.

Pour the cream of chicken soup over the cheese. Spread evenly.

Pour over the box of Stovetop evenly over entire pan. Add small dollops of butter over the stove top. Cover with aluminum foil.

Bake in oven at 375 until chicken is done (usually about 45 minutes). You can remove the foil and re-add butter and place back in the oven to brown, but this is optional.

Taco Rice and Cheese submitted by footpad

We use to eat this a lot in Japan, outside of base. Sounds funky but it is good!

Get a regular baking dish.Layer it with about half or a bit more of cooked white rice.Cook up some ground beef seasoned with a simple taco mix.Layer that taco meat over the rice.Then a layer of shredded cheddar! and mash it all down and tight.Just slice out portions and if you like eat with some ketchup.

Notes: Pro-tip: add a small can of tomato sauce and some chopped green peppers, and maybe some diced onions if they're available, to the rice when cooking. Could substitute all dehydrated veggies just up the water. Gives it that orange color with a hint of sweetness. I learned this from my MIL and I have never made rice for Mexican dishes without it ever since.

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CasserolesTamale PieSubmitted by littletea

Using my own Home-canned pork* from the pantry, I made a great-tasting tamale pie that actually tastes like tamales:

I made up the masa just as I would for regular tamales ...• 2 cups masa harina• 2 cups chicken broth• 1/2 cup corn oil (works fine in place of lard)• 1 teaspoon baking powder

I used half the mixture to line the bottom of a deep casserole dish (8x11), added a couple layers of the pork, a layer of hot Rotel (not adding too much additional juice), a layer of shredded cheese (used packaged Mexican 4 cheese blend), and topped with the remaining masa mixture.

I decided to bake it in a water bath, placing the pan inside a larger pan filled with an inch or so of water so it would be more steamed like tamales. I covered the large pan with foil and baked for about an hour at 400 until the masa was set. I used a touch of bottled taco sauce on top.

*Home-canned Pork:I seasoned the meat with this mix of spices - used onion and garlic powder in place of fresh.4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes 2 teaspoons salt2 onions, coarsely chopped8 garlic cloves 1 dozen whole peppercorns2 teaspoons whole cumin seeds1 teaspoon Mexican oregano2 teaspoons ground cinnamon1 teaspoon black pepper1 teaspoon paprika

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CasserolesTater Tot Casserole submitted by SteveandTracyinKY

This is a super easy and fun recipe.

1.5 pounds of ground beefSalt and pepper1 Tbs onion powder1 Tbs paprika1 can cream of cheddar cheese soup1 can cream of mushroom soup3/4 cup of mushrooms (dehydrated works great, must rehydrate first)1/2 cup shredded cheddar cheese1 large bag of tater tots

Brown ground beef and drain grease. Season meat with salt, pepper, paprika, and onion powder. Transfer to large bowl. Add to beef, cheese and mushroom soups and mushrooms. Combine. Pour into 13x9 baking dish. layer shredded cheese on top. Using tater tots, make a single layer "blanket" over the entire dish. Any gaps left open will allow mixture to bubble through. Bake 25-30 minutes at 400 degrees or until tots are cooked through and crispy on top. We love it with ketchup or hot sauce!!

Tater Tot Hotdishsubmitted by Skiffgirl

1 pound Hamburger (moose burger, turkey burger what ever it all works)1 Can Condensed Cream of Mushroom Soup1 Can Condensed Chicken Noodle SoupTater TotsGarlic (Fresh or Powder)Onion (Fresh or Powder)

Pre heat oven to 425. Brown meat with garlic and onion. Drain.Mix in both cans of soup Do Not Add Water.Simmer for about 5 mins.Transfer to a casserole dish.Top with as many tater tot as will fit in the dish.Bake till the tater tots are done. Let sit about 10 mins. Serve and Enjoy.

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CasserolesTater Tot Hotdish (continued)

Note: OK, that is the recipe as was taught to me. I also have added a can of olives to the mix and it is great I just crush them up a little as I get them out of the can. You can very easily double and triple the recipe, line a casserole dish with freezer paper or aluminum foil dump in filling add tots to the top and freeze, it is great

Trail Side Casserole submitted by SteveandTracyinKY

This is a recipe I came up with in college because I had to feed 5 hungry guys on a budget. It has become one of our favorites. This is the kitchen version, although it can be modified for a trail version.

Preheat oven to 325 degrees Fahrenheit.

3lbs of potatoes2 cans cream of chicken (Total of 21oz)3/4 cup shredded cheese ( I use Kraft triple cheddar)1.5 pounds chicken breast 1 sleeve of Ritz crackersButter, Salt, Pepper

Peel and dice the potatoes. Fry in butter and season to taste with seasoning salt, and black pepper. I also add a small amount of onion powder. Set aside.

Cut chicken up into small pieces and fry in pan with oil. Season with salt and pepper to taste.

Add chicken to potatoes. Begin to mix, the potatoes will turn to mush quickly, so be careful. You want them to be mushed, but not mashed potatoes. Add in cream of chicken and cheese and mix.

Spread mixture into 13x9 pan. You should have at least ¼ inch clearance from top of pan. Crush Ritz crackers and spread over mixture. Add small dollops of butter all over the crackers. I just barely dip a teaspoon in the butter and then rake it off with my fingers.

Bake in oven at 325 for 20 minutes.

Let cool slightly before serving.

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CasserolesTrail Side Casserole (continued)

Trail Directions:Exchange:3 cups dehydrated potatoes2 cans cream of chicken soup2 large cans of chicken (12.5oz)Dry cheese sauce to make ¾ cup (Try Honeyville Grain's)Butter Packets (Try KFC)

Place dehydrate potatoes in water and set aside (40 minutes)Make cheese sauce and set aside.Place butter into hot pot, add potatoes and saute.Add cream of chicken and combine.Add 1/2 cup of water and combine.Add chicken and carefully combine. Chicken will turn to mush if not careful.Spread cheese sauce over top and smooth out.

Cook for 10 minutes on low or indirect heat with lid. Let sit for another 10 to congeal. Crumble Ritz Crackers on top just before serving, if desired.

This can be made in a bakepacker, but honestly will pretty much look like mashed potatoes, but will taste amazing. Cook time for bakepacker is 15 minutes no peek. I usually just kill the heat and let it sit covered for about 20 minutes when using a bakepacker, and it seems to come out more like a casserole. Depends on how hungry you are, and how long you're willing to wait!

TunaMacMushsubmitted by Charley

14 oz can tuna, drained10.75 oz can condensed cream of mushroom soup and 1 can water (rinse can out)salt and pepper to taste1 lb bag egg noodles, cooked al dente, drainedcrushed potato chips

Mix tuna, soup, water, salt and pepper together. Stir in noodles. Place in a tall greased casserole dish and bake at 350 for 30 minutes.

You can add some canned peas too. If you do, use the drained water from those as part of you liquid measurement.

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CasserolesTunaMacMush (continued)

Other ways we like it: Add some fried, sliced, canned mushrooms and dry onion and a little thyme. You can use a splash of white wine too.

Zucchini Pepperjack Casserolesubmitted by calamityjane

1/2 C. seasoned bread crumbs 2 lb. zucchini, thinly sliced 8 oz. Monterey Jack cheese, cubed 8 oz. pepper jack cheese, cubed 6 eggs 3/4 C. milk 3/4 tsp. salt 3 tsp. baking powder 5 Tbs. all-purpose flour 1 Tbs. butter

Preheat the oven to 325 degrees F. Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top. Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.

(You can always kick it up with some additional peppers if you like.)

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Cast Iron Cooking/Campout Cooking

Camp Beans Cherry Cobber Dump Cake Ramen Spam Scrambled Eggs Baggies Ultralight Joe's Moose Goo

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Cast Iron Cooking/Campout CookingCamp Beanssubmitted by Recycler4570

This is a very simple recipe my father used to make in camp, or at home on the very rare occasions he had to cook.

Cut a couple strips of bacon into 1/4 inch pieces and brown it in a large skillet. i usually use 2 strips per person.You can drain the fat if you like, if it's for me I don't unless I plan to use it in something else.Add chopped onion and cook until it softens. I really like onion so I usually use one large onion for 2 people.Add canned or precooked beans, my father used pork and beans but I've used kidney beans, black-eyed peas, garbanzos and great northern and all where good and make for interesting variation. 1 can for each 2 people.As the beans heat add either brown sugar, maple syrup, or dark corn syrup to taste, I have a big sweet tooth so I let others decide how much.add approx 1/4 cup ketchup and one tablespoon yellow mustard per can of beans, a little apple cider vinegar can replace the mustard and a small can of tomato sauce will work instead of ketchup.Stir and simmer till it thickens a bit and serve.Crushed cooked bacon on top makes a great garnish. My Grandmother is almost phobic about "soft bacon" so when I made it for her I pulled the bacon out at the beginning and put it on top so it would be crunchy and she would eat it.

Cherry Cobber Dump Cakesubmitted by LGM30

Love dutch oven cooking.Cherry cobbler dump cake is my favorite.1 can cherry pie filling1 can coke1 box white cake mix

Dump into the dutch oven in order. Do not stir.

I've also heard that cooking in cast iron, help reduce certain iron deficiencies.

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Cast Iron Cooking/Campout CookingRamen Spamsubmitted by Smith

Oh, and here’s a backpacking recipe that’s pretty tasty...1 pkg Ramen noodles (ditch the broth packet)dried peas (or canned)SPAM (like 2 slices cubed up and fried)Parmesan cheeseCook noodles & peas add SPAM and Parmesan cheese, mix and eat. It works even better with ham boiled with the Ramen. Add red pepper flakes for zip.

Scrambled Egg Baggiessubmitted by trhooka

Food Needed:2-3 Eggs grated cheese if you like itdiced onion and/or bell pepper if you like itsalt pepperSalsa if you like it

Needed:FREEZER grade small baggie per person*Large pot with hot (not boiling) water

Break eggs into baggie & add what ever else you like in scrambled eggs.

Seal baggie and "massage" the eggs with fingers so that the mixture resembles what you would normally scramble in a pan.

Place the baggies in the hot water for about 4-5 minutes. The length of time depends on how many bags are in the water and how hot the water is.

After the eggs are done you can either eat out of the baggie or put the eggs on a plate.

• Note: Freezer bags are a must. Normal ziplocks melt.

Notes: flight or fight: My favorite is a western omelet with three eggs, cheese, ham, peppers, onions, and mushrooms. You break your eggs directly in the bag add all your favorite ingredients and squeeze the bag to mix it up. Roll it up to get most of

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Cast Iron Cooking/Campout CookingScrambled Egg Baggies (Continued)

the oxygen out of the bag then seal it and drop in a pot of boiling water for 5 minutes. We used a turkey fryer and filled the pot half way up, leaving enough room to put in up to 40 bags with each person's omelet. Make sure to write your name on the bag with a sharpie to make sure you get your own creation back and enjoy. After 5 minutes, you pick the bags out, unzip the bag and out rolls a perfect omelet ready to douse with hot sauce.

RonH2K: Tried this on Sunday with the family. The kids got a real kick out of the novelty of it.

A couple of notes on how it worked for me. First, go easy on how much writing with a Sharpie you do. My daughter wrote her full name and a smiley face. It mysteriously bled through the Ziploc and right onto the omelet! She crinkled her nose at the omelet with writing on it, but scarfed it down once I mixed it all up. Next, it actually took us a bit longer than 5 minutes to get them cooked all the way through. Mine consisted of four eggs and had to be "popped" to get the runny stuff in the middle out to cook in a second, extended dunking. It probably took a "popping" and 8 - 9 minutes (total) for the four-egg omelet to cook.

Ultralight Joe's Moose Goosubmitted by trhooka

Basic Recipe: •2 parts honey •2 parts corn flour (NOT corn meal! I plan to try sweet rice flour soon.) •1 part peanut butter (preservative-laden) •Mix thoroughly, will take some time. •Pack into Coghlan's Squeeze Tube (REI, Campmor, etc), or in cold weather wrap in wax paper. Single Squeeze Tube Proportions (2-3 lunches w/ large tortillas): •8 tbsp honey •8 tbsp corn flour •4 tbsp peanut butter Per tube: •1320 calories •172g carbs (70 simple, 102 complex) •24g protein •38g fat (That's a high proportion of fat, but what the heck...)

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Cast Iron Cooking/Campout CookingUltralight Joe's Moose Goo (Continued)

BEWARE! Below 40F, Ultralight Joe's Moose Goo becomes impossible to squeeze out! I open the tube from the back and spoon it out when that happens. For snow camping I pack it in wax paper instead, eat it like a candy bar, or pre-pack it into tortillas.

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Condiments, Syrups, Sauces, and Dips

Bacon and Beer Sauce BLT Dip Black Bean Hummus Buttermilk Dressing Buttermilk Parmesan Dressing Chicken Ball Classic French Dressing Hummus Maple Syrup Mayonnaise 1 Mayonnaise 2 Strawberry Sauce Tarter Sauce Tracy's Buttermilk Dressing Thousand Island Dressing Vanilla Vinegar (make your own) Wedding Cookout Sauce

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Condiments, Syrups, Sauces and DipsBacon and Beer Saucesubmitted by PistolWhipped

Well guys, this is one I kinda improvised the other night to go over some Pierogies. Hella good, especially if you like beer.

Took a few strips of bacon, chopped it up and rendered it. Tossed in about half an onion, chopped. Let those caramelize. Then stirred in 2 cloves of garlic, minced. Let them brown up a bit. I happened to be drinking a beer at the time (Spaten Optimator, from the Spaten brewery in Munich. Great if you like a darker beer.) So, I deglazed the pan with the rest of the bottle (about 3/4, I had just opened it), and went to get another one. Let that reduce by about a third and finished the sauce with a couple pads of butter.

This is my new go to sauce. Came out great. Very German in taste. Might try adding a little stock too when I deglaze/reduce next time.

And just for kicks, to make the sauce "manlier" I opened that beer with an AK magazine. Those Ruskies sure know how to design a good bottle opener.

BLT Dipsubmitted by soccer grannie

1 lb bacon, fried and crumbled or cut into small pieces *1 c mayo1 c sour cream1 8 oz pkg cream cheeseGarlic powder, to taste2 to 3 Tbsp chopped green onion2 c shredded cheddar cheese1 tomato, dicedOptional: 4 or 5 dashes of hot sauce

Preheat oven to 350.In a medium bowl combine mayo, sour cream, cream cheese & garlic powder.Mix in green onions & cheddar cheese.Add the bacon to the mixture.Place in baking dish and bake for 20 minutes.Top with diced tomatoes after you remove dip from the oven.

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Condiments, Syrups, Sauces and DipsBLT Dip (continued)

Serve with crackers or chips.

* 3 small pkgs of Oscar Meyer Real Bacon Bits may be substituted for the lb of bacon

Black Bean Hummus submitted by antsyaunt

(serves 8 )1 clove garlic1 can black beans, drained (reserve liquid)2 Tbsp lemon juice1.5 Tbsp tahini3/4 tsp ground cumin1/2 tsp salt1/4 tsp cayenne pepper1/4 tsp paprika10 Greek olives (if desired)

Mince the garlic in the food processor. Add black beans, 2 Tbsp reserved liquid, lemon juice, cumin, tahini, salt, and cayenne pepper. Process until smooth, add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Buttermilk Dressingsubmitted by Jack Spirko

Prep: 5 min.; Chill: 2 hr.Makes 1 ¼ c. dressing

¾ c. mayonnaise½ c. buttermilk1 tsp parsley flakes1 tsp. Instant minced onion½ tsp. salt¼ tsp. pepper1 clove garlic, crushed

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Condiments, Syrups, Sauces and DipsButtermilk Dressing (continued)

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate any unused dressing.

* Buttermilk Parmesan Dressing Add 1/3 c. grated Parmesan cheese and add ½ tsp. paprika

Chicken Ballsubmitted by SteveandTracyinKY

This is surprisingly delicious. We take this to every party or get together we go to.

2 pack cream cheese1 large can of chuck chicken1 packet of Hidden Valley Ranch dip mix

Mix all ingredients together and press into a dome shape on plate. Refrigerate for 30 minutes.

Serve with Ritz crackers.

Try this with pickled vegetables and a little hot sauce. Will amaze you. You almost have to use the canned chicken simply for the shredding effect it has.

Classic French Dressingsubmitted by Jack Spirko

Prep: 5 min.Makes about 1 ½ c. dressing

1 c. vegetable oil¼ c. white vinegar¼ c. lemon juice½ tsp. salt½ tsp. ground mustard½ tsp paprika

Mix all ingredients. Shake well before serving. Cover and refrigerate any unused dressing.

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Condiments, Syrups, Sauces and DipsHummussubmitted by Morning Sunshine

M's Hummus

1 can garbanzo beans, drained2 cloves garlic, roasted3 tbsp. olive oil2 T. tahini ¼ c. lemon juice 1/2 tsp. dried basil1 tsp fresh, chopped cilantro or (½ tsp. dry)1/2 tsp. ground cumin or ¼ tsp. whole seedspinch cayenne pepper salt and pepper to taste

Put all in food processor and puree until smooth. I added ¼ – ½ c. fresh water as well as more olive oil and lemon juice because it was so thick.

I used whole cumin seeds because I ran out of the ground.

Notes: joeinwv: you can also use just about any bean to make a hummus-like product. I especially like making a white bean / navy bean spread - use the same methodology as above, but substitute white beans for garbanzos and use basil in place of other herbs like cilantro.

Kind of a combo of the Italian marinated beans used in antipasto and hummus.

Maple Syrupsubmitted by LvsChant

I have reverted to homemade pancake syrup...

In recent years, with the exception of real 100% maple syrup, all the pancake syrup you can buy is mostly high fructose corn syrup (HFCS).

You can make your own syrup from your food storage very easily:

2 cups sugar1 cup water1/2 tsp. maple flavoring (I sometimes use a bit more... you decide)

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Condiments, Syrups, Sauces and DipsMaple Syrup (continued)

Boil the water and sugar together until no more crystals... add flavoring... use hot on your pancakes or waffles. It will form crystals fairly quickly (within a few weeks) in the refrigerator, so don't make up a huge amount beyond what you will use in a reasonable amount of time. You can dissolve the crystals later, but it takes awhile...

This is a great low-cost alternative and something you can easily make from your stored food if you just keep a bottle (or two) of maple extract in the house. It is a slightly thinner consistency than the HFCS varieties in the stores. Mayonnaise dressing #1submitted by Winchester32

2 uncooked egg yolks½ teaspoon salt¼ teaspoon pepper¼ teaspoon paprika1/8 teaspoon mustard3 tablespoons vinegar or lemon juice2 cups salad oil

To yolks, add dry seasonings, beat thoroughly, add vinegar or lemon juice and beat again. Add oil gradually (drop by drop at first) beating hard between additions. The mixture should be thick and creamy. Should mayonnaise curdle, begin with a 3rd egg yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. At times a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third egg process will, however, usually restore it. Equal proportions of vinegar and lemon juice may be used. Tarragon vinegar is sometimes used to give an interesting flavor.

Mayonnaise Dressing #2submitted by Winchester32

1 egg yolk, hard cooked1 egg yolk, uncooked½ teaspoon sugar½ teaspoon salt¼ teaspoon pepper½ teaspoon prepared mustard¼ treaspoon Worcestershire sauce

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Condiments, Syrups, Sauces and DipsMayonnaise Dressing #2 (continued)

1 cup salad oil3 tablespoons vinegar or lemon juice

Place hard cooked yolk in a bowl and mash it fine. When the yolk is like powder, add uncooked yolk and stir until mixture is smooth, then add sugar, salt, pepper, mustard and sauce. When the whole is well mixed, add oil gradually, stirring constantly, and thin as necessary with vinegar or lemon juice. Chill for 1 hour before using.

Strawberry Saucesubmitted by OKGranny

Slice 2 Cups strawberries, put them in a bowl and mash them. Put them in a saucepan with 3/4 C sugar, 6 T water, 1 1/2 T cornstarch. Bring to a boil over medium heat, stirring constantly, boil for 1 minute or until it starts to thicken. You can add more strawberries then if you want to, I usually don't.

Tarter Saucesubmitted by Winchester32

1 cup mayonnaise dressing1 teaspoon onion juice1 tablespoon capers1 tablespoon chopped cucumber pickle

Make the mayonnaise rather more sour and with a little more mustard than for salad, and mix into it the capers, pickle and onion juice. Set in the refrigerator until needed. It should be quite thick when served.

Tracy's Buttermilk Dressingsubmitted by SteveandTracyinKY

1 Cup "real" Mayonnaise2/3 cup Butter Milk1/2 cup sour cream3 green onions (whole plant minus last inch of blades and roots)2 cloves garlic crushed 2 tsp dried dillsalt and pepper

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Condiments, Syrups, Sauces and DipsTracy's Buttermilk Dressing (continued)

Mince garlic and onion in food processor. Add buttermilk, mayo, dill, and sour cream. Blend until smooth. Salt and pepper to taste. We like a lot of pepper (1 tbsp), and a little salt (1/2 tsp). The longer it sits in the fridge the better the flavors blend. Minimum of 2 hours.

Thousand Island Dressingsubmitted by Jack Spirko

Prep: 15 minMakes about 1 c. dressing

1 c. mayonnaise1 T. parsley, chopped2 T. sweet pickle relish2T. ketchup1 tsp. onion, finely chopped½ tsp. paprika

Mix all ingredients. Cover and refrigerate at least 2 hrs to blend flavors. Cover and refrigerate any unused dressing.

Vanillasubmitted by LvsChant

I've been making my own vanilla for several years now and can definitely see an application for us if vanilla is no longer available in stores...

Buy your own vanilla beans (as few as three for a jar, or as many as you can cram into it -- I usually do the latter). Fill it up with vodka or rum. Let sit (shake occasionally) for about 6-8 weeks. It is fabulous for baking -- my husband also likes it in his coffee.

When it is ready to use, I typically pour it off into an old vanilla bottle, then refill the bottle with the beans with vodka or rum again. I have used the same beans over and over to make vanilla as I need it. If you have a recipe that calls for a vanilla bean to be used, you can take one out of the bottle and use it.

Vanilla beans are very expensive if you buy then singly in stores... don't do that –

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Condiments, Syrups, Sauces and DipsVanilla (continued)

they usually aren't very fresh and can cost as much as $7.00 each. Find a food co-op and buy them in bulk... it usually costs me about $24.00 for an entire bag of them -- enough to start several bottles (crammed full).

Use in all your baking recipes (or for coffee) as desired.

Vinegar (Make Your Own)submitted by Insane_Libertarian_Wacko

A very easy way is to simply make hard cider, but let it keep going after fermentation. The good alcohol producing yeast almost always get crowded out by other wild yeasts and bacteria that will turn the cider into vinegar. It's best to get a good starter culture, much like sour dough. I use wood barrels. Once you produce vinegar in a wood barrel, the wood becomes inoculated (making it useless for making alcohol in the future). Once it's established, that barrel will turn any sugary liquid into some type of vinegar. If you don't have a wood wine or bourbon barrel to use, you can inoculate a piece of oak and put it into another container.

To get started quickly, get your self a good 5 gallon bottle or bucket. A glass carboy works well. Get an untreated oak dowel that fits into your container. Now get a starter vinegar. Any vinegar will work as long as it's not distilled. Soak your dowel in the vinegar for 24 hours. Take it out, place it on a paper towel and let it dry for another day, exposed to the air. The proper microbes will move into the dowel and the others (fermenting yeasts, molds, etc) will not. Put it in your container and top it off with your liquid. Cider really is the fastest and easiest to get consistent results with. If the container has an airlock (bubbler) use it until fermentation stops producing bubbles then remove it to allow air in. Otherwise leave a bit of room at the top and cover with a few layers of cheese cloth. Wait a month. Test it. You'll either end up with vinegar or booze. If you get booze, drink it and try again, or just keep waiting, it'll turn eventually.

This is of course only helpful if you make your own cider, as the vinegar costs less in a store than the unpasteurized cider would. However, it does give you the option of making more exotic vinegars, where you can make up a lots of the cost difference. My favorite is made from pear juice. When it finishes, I let it sit for 9 months, then when my lavender is in bloom the following year, I bottle it with 2 fresh sprigs of lavender in each bottle. In the grocery store, a comparable 16oz bottle costs $15, Mine is free. If I bought pear juice, it would be about $20 for 5 Gallons. It makes insanely great honey pickled garlic.

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Condiments, Syrups, Sauces and Dips

Wedding Cookout Saucesubmitted by trhooka

1 Cup Apple Cider vinegar2/3 Cup Apple Sauce2 Tablespoons of Worcestershire sauce2 tsp prepared mustard1/4 tsp chopped garlic1/2 Cup brown sugar1/4 tsp Tabasco1/4 tsp liquid smoke1/4 tsp black pepper1tsp Kosher salt

Combine ingredients and bring to a boil for 5 minutes. Lower heat and simmer for 30 minutes. Adjust seasoning to taste at the end.

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Crockpot Recipes

Crockpot Mexican Pork Crockpot Pizza Green Chili Chicken Mexiporksurprise Pepperoncini Potroast Potato Comfort Soup Souper Crockpot Beef Taco Chili

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Crockpot RecipesCrock Pot Mexican Pork submitted by Charley

1 lb boneless pork loin roast - or 2 pint jars pork roast1 each 20 oz jar salsa4 oz chopped green chilies, drained15 oz can black beans, rinsed, drained1 C shredded Monterrey Jack Cheese (optional)

To the crock pot, add the roast, salsa and chilies. Cover and cook low 6-8 hours or until tender. Shred the meat. Add the beans and cook an additional 5-10 minutes. Sprinkle with cheese.

If you are using the home-canned pork, I just throw the meat, salsa, chilies and beans into the crock pot to heat through. I haven't tried it with the cheese, but totally unnecessary.

Serve on tortillas, rice, or I like it over polenta.

Crockpot Pizzasubmitted by Bloodyboots

1 1/2 Lb Italian Sausage1 Lb Spaghetti noodles28 oz. Spaghetti Sauce16 oz. tomato sauce12 oz. Diced tomatoes6 oz. canned mushrooms.16 oz. slice pepperoni24 oz. Mozzarella cheese1 small onion (diced)10 oz. portabella Mushrooms (diced).

Brown Sausage and diced onion in skillet until onion begins to caramelize. Spread 1/3 of onion/sausage mix on bottom of Crock pot, cover with 1/3 of spaghetti noodles. Mix spaghetti sauce, tomatoes, mushrooms and tomato sauce together. Spread 1/3 on top of noodles.Repeat all layers twice more. Top with diced peperoni and then cheese.Cook on low for 6-8 hours.

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Crockpot RecipesCrock Pizza (continued)

Tips- Break the noodles in half, and spread them across the sausage so that they make a nice solid layer so that the next layer can rest on them with out falling through.Also, use sauces and spices you personally enjoy, we like to toss in some fresh basil and oregano if the tomatoes and sauces aren't already seasoned.

Green Chili Chicken submitted by Don in Cleveland

Incredibly easy to do

2 lbs. chicken breast1 jar green chili salsa (Trader Joe's brand is great for this and cheap)crushed garlic (how much is a matter of personal preference)

Throw them all in the crockpot on low for 8 hours or so.

Break up the chicken with a spoon into the consistency you would get from your average BBQ sandwich.

Can be served over rice or cous-cous or on a sandwich.

Mexiporksurprisesubmitted by The Infidel

2-4# pork roast or pork loin2 cans diced tomatoes2 cans diced tomatoes w/green chiles2 packets onion soup mix2 tbs cumin1 tbs minced garlic3/4 c chopped green onion1 tbs black pepper

combine all in a crockpot and simply cook overnight. If using a leaner cut of pork you may want to add a cup of water before going to bed. Serve on flat bread or tortillas

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Crockpot RecipesPepperoncini Pot Roastsubmitted by Charley

1 (3 lb) beef chuck roast or 2-3 pint jars of roast beef2 T garlic, minced1 (16 oz) jar sliced pepperocini peppers or hot pepper rings

To a crockpot add the roast, garlic, and the jar of pepperoncini peppers with their liquid. Cook on low for 6-12 hours or 'til warmed through if using home-canned beef. Prior to serving, remove any fat and fork-shred the meat.Serve on French rolls or Hoagie buns.

“The long cooking time insures that the meat will be tender and practically fall apart. The original recipe suggests serving with a bit of Cheeze-Whiz on top, although I haven’t tried that. I think it would be great with a bit of provolone or mozzarella melted over the top, or maybe sprinkled with some Parmesan. Some people add a packet of Italian Salad Dressing or basil and oregano along with a can of beer and beef broth to the roast. You could add a jar of giardiniera. Serve au juice or with a horseradish sauce to dip. No muss, no fuss and delicious too. Haven’t met an adult that doesn’t LOVE this! Bet it would be good with pork as well. If you’re lucky enough to have leftovers, consider making it into quesadillas with all the fixings.

Potato Comfort Soupsubmitted by Brutus_R_Yates

I'm a big fan of slow cookers, and this is one of my favorites. It is great for just putting together and going first thing in the morning and letting it cook all day so it's ready for dinner at the end of a long day.

I got this from Ms. Charlotte Bull in Missouri when I was stationed at FLW.

6 cups of cubed potatoes, (about 5 or 6 medium)2 cups of chopped onions (more or less for taste)1 pound of chopped carrots (I use a bag and a half of store bought because I like carrots.)5 cups of water (enough to be even or a bit over the chopped veggies)1/4 cup of butter or margarine1 to 2 tea spoons of garlic salt1/4 to 1/2 tea spoon of pepper--Later---

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Crockpot RecipesPotato Comfort Soup (continued)

2 cups of milk2 eggsflour1 to 2 table spoons dried parsleybutter or margarine

1) Combine vegetables, water, 1/4 cup butter(margarine), salt and pepper in slow cooker.2) Cover and Cook on High for 7 to 8 hours, OR until veggies are soft.3) after 7 or 8 hours but an hour before you eat, add the milk by stirring in.4) Make the "drop noodles": beat eggs in bowl, add enough flour to make a very soft, almost runny, batter. Dribble spoonfuls into hot soup in cooker.5) Cover and Cook on Low for one hour.6) When ready to eat, put parsley and a chunk (about table spoon) of butter/margarine to each bowl.

This also freezes well and makes 8 servings.

It's great on cold days and even in the summer after a long day at the pool.

Note: milk can curdle and separate when cooked for a long time, add milk as close to the end as you can.

Souper Crock Pot Beefsubmitted by Charley

1 (3-4 lb) pot roast or 2 pint-sized jars home-canned beef1 (11 oz) can cheddar cheese soup1 (11 oz) can condensed golden mushroom soup1 (11 oz) can French onion soup

Mix soups together.Place roast in crock pot. Cover with soups.Cook on low for 8-9 hours or just heat through if using home-canned beef

“Made this for dinner the other night with two pint-sized jars home-canned beef. Just add the beef and broth from the jar and shred the meat. Stir in the soups and

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Crockpot RecipesSouper Crock Pot Beef (continued)

heat through. Bet this would work nicely with a deer roast too. I thought it was pretty good for a really easy meal. We served it over egg noodles since that’s what I had. Would be really yummy over mashed potatoes. I think a hot beef sandwich would be good too. Consider adding a bit of red wine and rosemary or parsley. Would be delicious with mushrooms or peppers too. Completely change it up and add dehydrated potatoes, carrots, celery and make it a stew."

Taco Chilisubmitted by Dagny

1 - 1 1/2 lbs. ground meat1 sm. onion, diced1 can diced tomatoes1 can rotel1 cans pinto beans1 can kidney beans1 cans corn1 can black beans1 pkg taco seasoning1 pkg. Hidden Valley Ranch dressing

Brown meat and onion together. Drain the meat. Add all the ingredients, simmered for 2 hours, or in slow cooker as desired. Serve with sour cream, cheddar cheese, cilantro, chips, etc.

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Dairy

Butter Buttermilk Canned Butter Cedar's Easy Cheese Custard-Style Yogurt Flavored Yogurt Fresh Cheese (Paneer) Mozzarella Cheese Plain Yogurt Plain Yogurt 2 Plain Yogurt 3 Ricotta Cheese

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DairyButter submitted by Archer

Here's a way to store milk, make butter! Not too hard to do and tastes good. I'm sure some of you know how to do this, so please make suggestions.Now, on to the making!

First, get cream. I do not have a 'natural' provider yet so I had to use store bought. Put it into a water proof container and let it warm to room temperature. Now start shaking it. Really make it shake. SHAKE IT UP BABY!!! After a little while, it starts thickening.... It turns to whipped cream.. But don't stop yet (taste testing is ok). Keep shaking!Now it starts to fall apart. The buttermilk liquid starts to separate from the butter molecules. Houston, we have butter!

Now, pour out the buttermilk. You can drink this or use it to make bread or ... There are lots of uses.

Next, time to wash. Wash the butter with cold water. Stir up the butter, mix the water in with it, pour out the water. Keep doing this until the water is clear. The buttermilk is what causes the butter to go rancid.

Almost done. Now, press the water out of the butter. Keep pressing it until it no longer runs water.

TaDa!! Butter! now spread some on your fresh, just out of the oven, home made beer bread and enjoy! Yum! (You did make beer bread, didn't you?)

Buttermilksubmitted by LvsChant

You can make your own buttermilk... I have a recipe that calls for using instant milk (just mix up a quart of milk, add 1/2 cup of buttermilk (with live cultures from the store), let stand at room temp. overnight... chill, then stir smooth. save some from each batch to make up the next).

I'm guessing that you would need to heat unpasteurized milk up to 180 degrees and then cool down to room temp before adding the buttermilk starter if you are using raw milk... similar to yogurt-making.

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DairyCanned Butter submitted by Sister Wolf

Canning butter is, perhaps, the simplest of all canning exercises. TW found directions online, and we followed them to the letter. Here are those directions, as well as photos from our experiment. Also - a note for those interested: 2 lbs of butter = about 2.5 pints of liquid butter. That means that it will fill 5 half pint jars, or 2 pint jars and one half pint jar. We chose to can 2 lbs of butter, and just came across this truth in so doing. Alright. Enough of that nonsense. On with the butter canning:

• Heat Mason jars in oven @ 250° F for 25 minutes, with lids and seals sterilized separately by boiling in water for 10 minutes.

Place butter in stainless steel pan and slowly bring to a slow boil, then simmer gently for 5 minutes, stirring occasionally to prevent separation. Pour melted butter into jars, ensuring no butter is left on rim of jars. If there is, simply carefully wipe it off with a clean cloth. Place sealing rings on jars and wait until the tops 'ping' as the jars cool. (No need to process.) From that point, shake jars vigorously every five minutes or so, again to prevent separation.*note - When we were doing this, if the jar pinged, sometimes it wasn't quite ready yet, and in shaking, the lid would unping. If you know what I mean. That was all fine and dandy, just wanted to share that little bit of knowledge.

• When cool, refrigerate to firm the contents, then store in a cool, dark place. Shelf life is up to three years.

This was waaaaay easy, and it feels good to know that we've got butter with a shelf life of about 3 years now. Have fun!

Notes: This is considered an experimental practice, so try this at your own risk. Many experienced canners suggest water bath processing for 60 minutes for butter, rather than the method described here. It is also recommended that you prepare your jars in a boiling water bath canner, simmering them. The dry heat from the oven can sometimes cause the jars to burst.

The rubber seal on canning lids are sensitive to grease. They will react with it, and

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Jams, Jellies, Pickles, Relishes, Vinegars

Canned Butter (Continued)

could fail after a time. Some people have had it happen with canned sausages, the rubber actually sagged and sort seemed like it would drip. it took a few years, but I'd be watching that butter for deterioration of the seals.

Variation: To make ghee, simply follow the above directions, until pouring into the jar. Pour the melted butter thru a coffee filter, removing the butter solids. Then cool & shake as she outlined.

Cedar's Easy Cheese submitted by Cedar

Make some cheese and then make a pizza with it (or toss it over noodles).. here is my easy easy easy cheese recipe..Here is my quick and dirty (low tech) recipe and I make whole milk ricotta. I used to use thermometers and such and gave up.. The kids will think it is cool and everyone will love it.

1/2 gallon milk (goat or cow 3.8%)in a pot on the stove1/4 cup white vinegar

* a spoon* a strainer* a wet clean t-shirt lining the strainer* a bowl or food grade bucket to set the strainer over if you want to keep thewhey

Set the milk on the stove and turn to high and stir the bottom to keep it from burning (yep, I don't use a double boiler or low heat as I am usually in a hurry when I make this).

When it feels like hot bath water to your clean finger (see note at bottom), pour in the vinegar and take off the heat source. Stir for a second or two and you will see the curds and whey separate. Let it sit for about 5 minutes or so (or whenever you get back to it)..

Pour it into the t-shirt lined strainer over the bowl/bucket and let it sit for 5-15 mins.

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DairyCedar's Easy Cheese (continued)

Scrape it out of the t-shirt and put into a bowl. Add 1-2 pinches of sea salt, some dillweed and a chopped garlic clove. Mix. Wash the t-shirt ASAP.

Eat cheese now, or put into a baggie/covered bowl and make into a potato or round shape and chill in the fridge. I use it on pizza, noodles, when cold enough to slice on sandwiches.. on stuffed peppers etc.

OK.. NOTE:

The hotter the milk when you pour the vinegar in, the more it will be less creamy. It will look like feta.. salt it a little more and you wont much be able to tell the

difference. When I want 'Feta" type, I go just short of boiling the milk.

The cooler the milk, the more 'cream cheese-like' it will be. Cow milk can be cooler, goat milk needs to be warmer when you put the vinegar. Can freeze for 2 months. I use fresh (after it is cool) and it will last 1-2 weeks in the fridge if you can stay out of it that long.

Variation: To make it creamier, add the vinegar at a lower temp, about 100F, when I want a Feta type, I add the vinegar when it is the higher heat and then add a bit more salt for 'fake feta'...

Other variations with this type of cheese is switching the herbs around. I don't remember the original herbs I used when I started making this, the garlic and dill is just my fav now.. I have even used yellow curry. Cracked Black Pepper is good... so is rosemary and red pepper flakes.

Custard-Style Yogurt submitted by LvsChant

1 package flavored gelatin mix (the four serving size) 1 cup tap water 3 cups yogurt (homemade is fine) 1/3 cup sugar (optional) up to 1 cup chopped fruit (optional)

Oh is this stuff good! First heat up the tap water. When it boils, remove it from the heat. Add the gelatin to it and stir it with a fork for several minutes, to completely

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DairyCustard-style yogurt (Continued)

dissolve the gelatin. The gelatin will only dissolve if you stir it long enough. When the gelatin is dissolved, stir in the yogurt. If you like it very sweet you can stir in the extra sugar too. I don't like to add the sugar, but the kids like it pretty well with the extra sugar. If you like you can also stir in some chopped fruit. I like to add leftover canned fruit, cut into small bits, or sometimes bananas or frozen strawberries. The fruit should be cut up small, or it is difficult to chew. When everything is well stirred up, pour the yogurt into individual cups or small resealable containers. Place them n the fridge to chill. These are great in the lunch box, and also as a healthy snack. If you have homemade yogurt which didn't set up as well as you like, it can be used to good advantage in this recipe. Red flavors of gelatin seem to be the most popular at my house, but I think lemon and peach are also pretty good. Green is interesting, and appeals to kids who like to pretend they are eating slime.

Flavored yogurt

1 qt milk1/2 c. fresh plain yogurt (with live cultures)1/3 c. powdered milk1/6 c. jello, any flavor (1/2 packet)1-2 T. sugar or honey (optional)

Take plain yogurt out of refrigeration and allow to warm to room temp. in a small bowl... stir it to make it smooth.

In a medium saucepan, mix milk, powdered milk, jello and sugar or honey (if you want a sweeter yogurt). Using a medium heat, bring to 180 degrees fahrenheit, stirring continually. (If you have problems getting the ingredients to dissolve, use a whisk). Remove from heat and allow to cool to 110 degrees (I use a cold water bath to speed up the process).

Stir in the yogurt with live cultures gently. Pour all into the yogurt machine and let it stay for between 4 and 12 hours. The longer it stays, the more tart the flavor. I usually leave it about 6 hrs. If your yogurt hasn't set up by the time you plan to stop it, give it another hour and it should be thick.

Place in refrigerator until well chilled... enjoy.

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DairyFresh Cheese (Paneer)submitted by prepchef

How I make fresh Indian cheese or as I call it fresh cheese. This cheese can be stored under refrigeration for up to a month and can be stored frozen for up to 6 months. This cheese does not have a ton of flavor but it also does not melt and can be grilled or fried without making a gooey mess. This cheese is also great in recipes.

1 gallon whole milk brought to a boil ( you must constantly stir the milk or it will burn)1/4 to 1/2 cup of distilled vinegar2 tablespoon kosher salt

Add milk and salt to a large enough pan to hold them and not splash while stirring. Over low to medium heat stir milk constantly until milk comes to a boil. Stir in vinegar and this will separate the curds from the whey. Pour the mixture through astrainer lined with muslin cheesecloth ( this can be found at any fabric store like Jo-ann fabrics). Rinse the curds well to remove any remaining vinegar taste. Next wrap up the curds in the muslin cheese cloth and tie the bundle with butchers twine. You will need to weigh the cheese down with considerable weight over night to remove the excess moisture. I would place the cheese on a cutting board in your sink place a sheet of plastic wrap over the cheese bundle and place another cutting board on top. Then place weight on to using 2-3 #10 cans. Allow to sit overnight or about 8 hours. Cut the cheese into wedges and refrigerate or freeze.

Mozzarella Cheesesubmitted by archer

The Milk:Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED--Homogenized milk will work fine.--Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful

You will need:--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work (tastes hideous!!)

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DairyMozzarella Cheese (Continued)

--A stainless steel or strong plastic slotted spoon--A two quart microwave safe mixing bowl--Measuring spoons--A thermometer which will clearly read between 80 - 120 degrees F--Favorite beverage

Prepare your work area:Do not prepare any other food while you are making cheese. Put all food products awayMove all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.

Process:Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool unchlorinated water and set aside to use later.Add 1.5 tsp. of citric acid to 1 cup cold water and stir well.

Add the citric acid solution to the empty cold pot. Now pour cold milk into your pot quite quickly to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later.

Next Heat this milk (SLOWLY so it does not scald/burn) to 90F. As you approach 90F you may notice your milk beginning to curdle slightly due to acidity and temp.NOTE: if having problems with milk forming a proper curd you may need to increase this temp to 95 or even 100F.(Resist the temptation to stir it. If you do, you break up the curds and they do not form properly).

At 90F remove the pot from the burner and slowly add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for app. 30 seconds, then stop. Cover the pot and leave undisturbed for 5 minutes.

Check the curd, it will look like custard, with a clear separation between the curds and whey. If too soft or the whey is milky, let set for a few more minutes.

Cut the curds into a 1" checkerboard pattern and if a drier cheese is desired carefully cut and stir this curd to release more whey.

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DairyMozzarella Cheese (continued)

Place the pot back on the stove and heat to 105F, while slowly/gently stirring the curds with your ladle. (If you will be stretching the curds in a hot water bath heat to 110F in this step).Take off the burner and continue slowly stirring for 2-5 minutes. (More time will make a firmer cheese).

Then scoop the curds with a slotted spoon into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so).You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in baking/cooking.

Next microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point). Unless the gloves are made of asbestos, your hands will get HOT. The gloves just keep the gooey cheese from sticking and burning your hands.

Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go. (HOT OUCH OUCH OUCH!!!)

Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish.

At this point the cheese should be soft and pliable enough to stretch like taffy.

It is ready to eat when it cools. Form it into a ball and drop into ice water to cool and refrigerate. When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh. (Keep hungry family members away or is disappears fast).

Option:--A substitution of reconstituted dry milk and cream is very viable and is a great option if you can not find the right type of milk--Lipase may be added to the milk to provide a typical Italian cheese flavor--If you want a softer texture, do not let the curd set as firm and work less when draining and kneading. This will make a moister cheese.

To start off, I'd buy the basic kit, it comes with everything needed except the milk..

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DairyMozzarella Cheese (continued)

I'm serious about not stirring, I bought a nice new stainless steel slotted spoon for making cheese and ruined 3 batches by over-stirring it. Ended up with curds/whey soup and that is just not good. Wasted milk, wasted time, hungry complaining family members. Not fun...

Notes: 1 gallon of milk makes about 3/4 lb of cheese. I've used the whey to make bread, but I've heard that you can drink it or give it to livestock or even put it on the garden. I would expect rennet tablets/citric acid from a store would work, would be cheap to experiment and find out. Give it a try, it tastes great and is a good skill to know.

Plain YogurtSubmitted by TwoBluesMama

I make my own yogurt but don't have a yogurt machine. It's really easy - all you have to have is a thermos (wide mouth works best); milk; 1 tsp. of plain yogurt for a starter; and a thermometer.

Heat your milk (however much fits in your thermos - mine holds almost 6 cups) gently till almost boiling (180 degrees) and then cool to 110 degrees. Add your tsp. of yogurt. Pour into thermos and leave overnight or 8-10 hours. Line a colander with cheesecloth and set over a bowl. Pour the yogurt out of the thermos and let drain till it's as thick as you like. Save the whey for making bread. You can anything you like - I add bananas or apples and a little honey. I also use it plain in place of sour cream. Be sure to keep a tsp. of your completed yogurt for your next batch.

Plain Yogurt 2submitted by Morning Sunshine

Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.

• Turn your crock pot to low and pour in 1/2 gallon of milk. • Heat on low for 2 hours and 30 minutes. • Once 2 hours and 30 minutes have elapsed turn your crock pot off and

unplug it. Let the milk cool in the crock with the lid on for 3 hours. • After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To

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DairyPlain Yogurt 2 (continued)

• that add 1/2 cup of yogurt with live active cultures and mix very well. • Pour the yogurt-milk mixture back into the milk and whisk thoroughly. • Place the cover back on the crock and wrap the entire crock pot in a thick

bath towel or two. • Let it culture overnight, 8-12 hours. • In the morning stir yogurt (if desired) and store in glass quart jars or a

container of your choice. • For optimum texture, refrigerate for at least 8 hours before using.

Plain Yogurt 3submitted by prep chef

I have quite a bit of experience with making yogurt. I used to run an Indian restaurant and we made our own homemade yogurt 5 gallons at a time. We never used any yogurt makers or crockpots. The method we used was to simply bring half of the intended milk to scalding point. We would then combine with the remainder cool milk and stir together. We would then stir in our yogurt for the active culture.We would then just store the lexan container next to the tandoor oven overnight. If you want your yogurt thicker or are using a reduced fat milk I would use powdered milk. The powdered milk adds extra protein to the mix which is what actually thickens the yogurt. I would recommend using whole milk however. My recipe is as follows:

1/2 gallon whole milk scalded1/2 gallon cool milk3/4 cup yogurt2 tablespoon powdered milk

As I am sure none of us have a tandoor oven in the kitchen I have made some at home and just left the sealed container next to the hot water heater.

Ricotta Cheese submitted by prepchef

For ricotta, basically follow the directions for Fresh Cheese through straining and

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DairyRicotta Cheese (continued)rinsing:

1 gallon whole milk brought to 180-185 degrees F( you must constantly stir the milk or it will burn)1/4 to 1/2 cup of distilled vinegar2 tablespoon kosher salt

Add milk and salt to a large enough pan to hold them and not splash while stirring. Over low to medium heat stir milk constantly until milk comes to 180-185 degrees Fahrenheit. Stir in vinegar and this will separate the curds from the whey. Pour the mixture through a strainer lined with muslin cheesecloth ( this can be found at any fabric store like Jo-ann fabrics). Rinse the curds well to remove any remaining vinegar taste.

You can also get a similar effect adding buttermilk to whole milk and heating.

*This is not exactly ricotta cheese as it would be done it Italy, but certainly close.

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Desserts, Cookies, Candies, Cakes

Apple Crisp Aunt Myrle's Chocolate Cake Awesome Strawberry Ice Cream Black Bean Brownies Boiled Custard Bread Pudding Brownies Cake in a Cup Carrot Cake Chocolate Oatmeal Cookies Cornbread for Dessert Cranberry Orange Bread Pudding with SoCo (Southern Comfort) Sauce Depression Cake (no eggs) Fake-eyes Grandma LS's Cherry Brownie Pizza Grandma LS's Oatmeal Cake Green Tomato Pie Minute Chocolate Mug Cake Mock Apple Pie Mrs. Truman's Ozark Pudding Not Apple Pie Oatmeal Cookies with Variations Old-Fashioned Soft Pumkin Cookies Pandowdy Peach Cobbler Peanut Butter Oatmeal Cookies Pineapple Upside Down Cake Pound Cake Quick and Easty Dessert Rice Pudding Schwarzwaelder Kirsch Torte Two Ingredient Cake

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Desserts, Cookies, Candy, CakesApple Crispsubmitted by TwoBluesMama

1 quart Jar Apple Pie Filling (see Easy Canned Apple Pie Filling)3/4 cup all-purpose flour 1/4 cup packed light-brown sugar1/2 teaspoon salt2 tablespoons granulated sugar8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes1 cup old-fashioned rolled oats (not quick-cooking)

Pour apple pie filling into a greased 8x8 pan. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form (*this really makes this taste so much better - no dry bits of oats or flour). Sprinkle over apples. Bake until golden and bubbling, 35 to 40 minutes. Let cool 10 minutes before serving.

Aunt Myrle's Chocolate Cakesubmitted by jtnight

This is my Aunt Myrle's Chocolate cake recipe. It was always my favorite at family reunions. I recently started making it for myself and finally got it right using my preps and my chickens eggs and some butter. The milk was made from powdered milk and it turned out great. Hope this recipe brings as much joy to you all as it has me.

4eggs1 cup oil1 tsp vanilla2 cups sugar1 cup milk3 cups self rising flour

Mix the first 4 ingredients, then alternately add the milk and flour.Spray two cast iron frying pans with Pam. Pour ½ cup batter into each one. Bake at 400 degrees until done. (It doesn’t take too very long to get done because the layers are very thin.) This recipe will make 8-10 layers.

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Desserts, Cookies, Candy, CakesAunt Myrle's Chocolate Cake (continued)

Icing:2/3 cup cocoa3 cups sugar1 can evaporated milk4 tsp butter1 tsp vanilla Mix cocoa and sugar, then add milk a little at a time. Bring to a rolling boil, then reduce heat and cook on low for 20 minutes, stirring constantly. Remove from heat; add butter and vanilla.

Self-Rising Flour Ingredients:

1 cup all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder

Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!

Awesome Strawberry Ice Cream submitted by LJH

2 cups strawberries, fresh or thawed1 cup buttermilk1 cup whipping cream1 cup sugar <> depending on sweetness of berries1 tsp. vanilla extract

A quick ride in the blender and then into the ice cream maker. (Took about 20 min. in my Cuisinart Ice Cream Machine.) YUM! I'm goin' back for seconds.

Black Bean Browniessubmitted by littletea

Ingredients:

3 c. pureed black beans (fill up the blender to the 4 cup line and add a little water)2 c. sugar1 tsp. vanilla-one1/2 c. milk

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Desserts, Cookies, Candy, CakesBlack Bean Brownies (continued)

1 ½ c. flour ½ c. cocoa 1 T. baking powder1 tsp. baking soda1 tsp. salt1 c. shredded coconut (unsweetened, optional)2 c. semi-sweet chocolate chips

Preheat oven to 350. Grease a 9x13 baking pan with cooking spray. Puree the black beans with a little water. Add sugar to the mixer or mixing bowl and then pour in the pureed beans. Mix until smooth, adding the vanilla and milk as it mixes. Dump in all the dry ingredients, flour, cocoa, powder, soda and salt. Mix until smooth. Stir in coconut and chocolate chips. Pour batter into greased pan and bake for 35-45 minutes, or until toothpick comes out clean in the center. Cool before cutting.

Notes: No eggs, no butter and in place of the 1/2 cup of fresh milk I used 1.5 tbsp. of dry milk + 1/2 cup of water. I also reduced the sugar to 1.5 cups so it wouldn't be too sweet. For the chocolate chips I just threw in 1/4 cup just to finish up what was in the jar.

Boiled Custardsubmitted by soccer grannie

For those who don't know what Boiled Custard is, it's a drink like Egg Nog w/o the spices. We always had it in TN but the people here in SC don't know what it is. I couldn't believe the grocery here doesn't carry it or know what it is.

1 qt milk1/4 c flour1/2 c sugar1 egg (beaten)1 tsp vanilla

Pour milk in pot, add remaining ingredients, stir and cook over low to medium heat til thick. This is my grandma's recipe. We always make a gallon at a time. You'll notice old recipes don't give much info.

Be sure to stir often til it's thickened.

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Desserts, Cookies, Candy, CakesBread Pudding submitted by trhooka

Adapting old ways to new times. In days gone by folks were not so quick to waste or throw away food. Here is a way to use that stale bread. 4 cups dried bread crumbs 2 eggs beaten 2 cups milk 1/2 cup sugar 1/2 teaspoon vanilla 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 2 tablespoons butter

1 1/2 cups raisins Mix all the above ingredients. Place in 350 degree oven. Bake for 45 minutes, or until the center is firm to the touch. Can be served hot or cold.

Glaze: 1 cup Powdered sugar 3 TB cocoa powder 2 TB milk

Combine powdered sugar, cocoa powder and milk to make a thick glaze. Drizzle over pudding.

Browniessubmitted by LvsChant

1 stick butter6 T. cocoa2 T. vegetable oil1 cup sugar2 eggs1 tsp. vanilla1/2 c. flournuts and chocolate chips (optional)

Melt the butter in a medium saucepan; remove from heat. stir in cocoa and oil. Stir

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Desserts, Cookies, Candy, CakesBrownies (continued)

in sugar, then eggs and vanilla, then flour.

Pour batter into greased, floured 8" square pan or dish. Top with choc chips and/or nuts, as desired. Bake at 350 for 30 minutes. MMMMM

Only one pan to mix in... very easy cleanup. I keep a stock of everything on the ingredients list, too, so I can make this anytime.

Cake in a Cupsubmitted by TrashCanMan

I was chatting with a friend last night who told me about this great recipe - give it a go - its soooo easy anyone can do it!

Ingredients:

4 tablespoons of self raising flour10 tablespoons of chocolate drinking powder1 egg3 tablespoons of oil3 tablespoons of waterOil spray bottle

Recipe: Dead easy. Spray a mist of oil on the inside of a large-ish mug. Put the flour and chocolate powder in. Crack an egg in to the mix. Put the oil and water in. Mix it all together with a spoon/fork until well mixed, with no lumps and you should end up with a gooey chocolatey mix sitting three quarters ish from the top of the mug. Put the mug in the microwave for somewhere between 2-3 minutes. The cake rises out of the mug in a big cylinder! Take it out and it should pop out of the mug fairly easy (because of the oil). Crack it open and enjoy.

Note: Stick a piece of godiva chocolate in the middle before microwaving and you have a hot lava cake. MMMMMMMMM

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Desserts, Cookies, Candy, CakesCarrot Cakesubmitted by OKGranny

3 Cups grated carrots2 Cups flour1 teaspoon baking powder2 teaspoons baking soda1/2 teaspoon salt2 Cups sugar1 teaspoon ground cinnamon4 eggs, beaten1 1/4 Cups vegetable oil1 teaspoon vanilla extract

Combine first 7 ingredients, stir in eggs, oil, and vanilla, mixing well. Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees for 30 minutes or till toothpick inserted in center comes out clean. Cool on racks in pan for 10 minutes. Cool completely, frost with cream cheese frosting.

Cream Cheese Frosting1 8 oz brick of cream cheese, softened1/2 Cup butter or margarine1 16 oz package of powdered sugar. sifted1 teaspoon vanilla extractMix cream cheese and butter, beating till smooth, add powdered sugar and vanilla, beat till light and fluffy. Makes about 3 cups.

Chocolate Oatmeal Cookiessubmitted by ki

Ingredients:

1/2 cup (1 stick) plus 6 tablespoons butter, softened3/4 cup firmly packed brown sugar1/2 cup granulated sugar3 eggs1 teaspoon vanilla1 tsp. Chocolate extract½ c. cocoa powder1-1/2 cups all-purpose flour

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Desserts, Cookies, Candy, CakesChocolate Oatmeal Cookies (continued)

1 teaspoon baking soda (I use two teaspoons. I like fluffy cookies)1 teaspoon ground cinnamon1/2 teaspoon salt (optional)3 cups Quaker® Oats (quick or old fashioned, uncooked)1 cup raisins (I don't like raisins, but we'll get to MY additions later)

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and extracts; beat well. Add combined flour, cocoa, baking soda, cinnamon and salt; mix well. Add oats and raisins (optional); mix well.

Drop dough by rounded tablespoonfuls onto greased (I use cooking spray) cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.Prep Time: 20 minCook Time Time: 08 min ( or more if you make larger cookies)

Cornbread for Dessertsubmitted by grog

2 packages of Jiffy Brand Corn muffin mix, follow the details on the package. Here is the better part, include creamed corn 1 12 ounce can. This makes it sweet and yummy, using 1 egg and a small amount of milk, Now here is where it gets better IMHO using Nutella as an icing, serve up as a sweet corn cake with a moist texture, and the chocolate hazelnut spread to get food storage and comfort food combined for a nice treat. The recipe itself is my wife's the Nutella is my idea. Based on the above material this will make approximately 9 servings.

Some folks will claim the addition of the creamed corn to be a southern invention.

Without the nutella, this is still good stuff and works great with home made meat or 3 bean chilli (Red Bean, Turtle Bean and Black Bean, with tomato sauce, yellow onion and green peppers.

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Desserts, Cookies, Candy, CakesCranberry Orange Bread Pudding with SoCo Saucesubmitted by Sister Wolf

Bread Pudding:

*3 cups of half & half*2 teaspoons of vanilla*4 eggs*4 tablespoons of butter*1 loaf of challa bread (about 6 cups torn into pieces)*2 oranges*1/2 to 1 cup of dried cranberries (I use craisins)*1 cup of sugar

Heat up your oven to 350 degrees.

Tear up the bread and put it in a big bowl. Grate the zest of two oranges onto the bread, and squeeze the juice from both oranges onto the bread. Mix in the cranberries.

Put the half & half, the vanilla, and the butter into a small pot and heat it up till the butter is melted. Don't boil it.

Mix the half & half concoction with the 4 eggs SLOWLY (don't scramble your eggs, in other words). Mix in the 1 cup of sugar.

Put the bread/orange mixture into a buttered 9x9 oven pan. Pour the mixture over it. Let everything soak into the bread for about 5 minutes.

Bake the bread pudding for about an hour. Might be done in 45 minutes, so just bake it until it's set. It will rise a bit.

SoCo (Southern Comfort) sauce:

*1/4 cup Southern Comfort (available in any grocery store if you live in a state where grocers sell liquor, or available in any state sponsored liquor store, if you live in one of *those* states)*1/3 cup water*3/4 cup brown sugar*1/2 cup (1 stick) butter

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Desserts, Cookies, Candy, CakesCranberry Orange Bread Pudding with SoCo Sauce (continued)

Put everything for the SoCo sauce mixture into a small pot and heat it up. If you boil it, it'll go everywhere, so try not to do that. Keep it on low for at least half the time your bread pudding is baking.

When your pudding is done, turn the SoCo sauce off (if you haven't already turned it off). Take the bread pudding out of the oven, and let it sit for a half hour or so (until it's not too hot to nom on).

Stir up the SoCo sauce before you use it (the fat in the butter will make it want to separate). Pour the warm SoCo sauce onto individual servings. Eat!

Enjoy!

Depression Cake (no eggs)submitted by DragonChimes

I don't know if anyone has sent in this recipe yet. This cake skips the eggs and rises with baking soda and vinegar.

This is a recipe my Great Aunt Suzie shared with the family during the Depression. She was a pastry chef at a big Hotel in the Saginaw Bay area of Michigan during the Depression and the chefs from all over the USA would write to each other sharing recipes on how to make things without the usual ingredients. It's a delicious, heavy, eggless chocolate cake that takes a whipped cream frosting well.

The ingredients are odd sized as Great Aunt Suzie cut the recipe down from a hugeHotel sized recipe to one more family sized.

3 1/4 C. flour 2 1/4 C. sugar1/4 C. cocoa 2 1/2 tsps baking soda1/4 tsp salt

2 1/4 C. cold water 3 1/2 Tbs vinegar1/4 C. oil/melted "fat" 2 1/2 tsp vanilla

Mix dry ingredients well in large bowl. Use spoon or electric beaters.

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Desserts, Cookies, Candy, CakesDepression Cake (continued)

Mix liquid ingredients in large measuring bowl and then add to dry.Stir well...........pour into large greased and floured cake pan(s).

Great Aunt Suzie used to grease and "sugar" her cake pans.... shesaid that this gave the cakes a nicer, crispy edging.

Bake at 350F for 45 minutes/til done. Be sure to center test it as it takesa bit longer than other cakes. It also has a tendency to fall but we kids justtook that as a good thing as the center then held more frosting. Not to mentionit has a brownie-like texture where it had fallen. This resulted in kids dancing in the kitchen when a cake was in the oven in the hopes that the whole thing would "fall" and we would get brownies.

Fake-eyessubmitted by ki

It's 11:00 at night. You're craving chocolate. You're craving peanut butter. You reach for a Reese's Cup. SOMEONE ATE YOUR LAST REESE'S CUP?!?!?!!? You know what this means. A late night trip to the store. That means finding your keys, and your wallet, and putting on pants. Seriously, who wants to put on pants just to get some lousy chocolate covered peanut butter? OK, you can tough this one out. You're an adult. You can resist.

Yeah, right. i guess it's time to find pants, right? Well are you a prepper or not?!?! Where's that bag of chocolate you've been saving, you know for emergencies. Can't think of a better cause than this.

Here's what you do:

Take out a bowl. Bigger than a cereal bowl, unless you're like us and your cereal bowls are Jethro-sized. Put away your mixing bowl, we don't need to go getting crazy here. Just a nice, hefty bowl.

Go get your peanut butter. It's in there, just look past the MRE's and the jars of green beans (do you even like green beans?!?!? You have forty cans of green beans, and no reserve Reese's cups? Where are your priorities!

Get a spoon. No, just a spoon. Not some fancy measuring device, a freakin spoon. Plop some peanut butter into the bowl. Enough for maybe two big peanut butter

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Desserts, Cookies, Candy, CakesFake-eyes (continued)

sammiches.

Get some powdered sugar. What? You don't have powdered sugar? Ok, but that'll take this from a five minute fix to a ten minute fix. You see what time you could have saved if you had just been prepared? Put some regular sugar (about a cup) in the blender with about a 2 tablespoons of cornstarch. Run blender until sugar is super fine. Voila. Powdered sugar. what you think I'm making this up? Go look up what powdered sugar is. It's ok, I'll wait.

See. told you so.

Anyway, pour some powdered sugar into the peanut butter. A bunch. More than you think the peanut butter can handle. Mix. Keep mixing. Mix until you can pick the dough up and it's pretty firm. If the peanut butter doesn't hold all the sugar, add more peanut butter. If it's too soft, add more sugar. What do you want, it's not rocket science.

Roll peanut butter into balls. Wipe out bowl. Pour about a half bag of chocolate chips into bowl. Microwave until melted, making sure not to over heat the chocolate. Drizzle balls with chocolate. Eat.

If you've ever been to Ohio, this is called a "Buckeye". Well, it would be if it were made with other fancy ingredients, and have fancy wax in the chocolate, and was dipped so all but one little bit of the peanut butter was covered. But it's pretty darn close to a buckeye, and it's pretty darn tasty. And yes, you can be eating it in under five minutes.

Grandma LS's Cherry Brownie Pizzasubmitted by Louisiana Suvivor

1 brownie mix (follow package directions)pour into a 12 inch pizza pan or a pampered chef deep dishbakergrease bottom of pan or spray with Pambake at 350 degrees ( follow package directions)when cooked turn out on a wire rack or serving plate

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Desserts, Cookies, Candy, CakesGrandma LS's Cherry Brownie Pizza (continued)

Frosting

1-12 oz package cream cheese or lite cream cheese8 oz cool whip3 tablespoons of powdered sugar

mix with mixer and then spread on cooled brownie when ready to servepour 1- 12 oz can of cherry pie filling or1-12 oz can of blueberry pie filling over brownie ENJOY YOUR DESSERT

Grandma LS's Oatmeal Cake

2 cups oatmeal, 2 1/2 cups hot water, 2 cubes butter, 4 eggs, 2 cups brown sugar, 3 cups flour, 2 teaspoons soda, 2 teaspoons vanilla, 2 cups white sugar,

Pour hot water over oatmeal; let set 20 minutes. Cream butter, sugar, eggs; add dry ingredients alternately with oatmeal. Add vanilla. Bake in deep dish 9X13 pan or larger about 45 to 50 minutes

Frosting for Oatmeal cake:

10 teaspoons butter, 1 1/2 cups brown sugar, 1 1/2 cups chopped nuts, 1 1/2 cups coconutcook in saucepan. Sometimes I add more nuts or coconuts to thicken if needed

Note: If you pour the frosting directly onto the cake and then broil for a couple of minutes until it gets bubbly, it adds an extra crunch when serving.

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Desserts, Cookies, Candy, CakesGreen Tomato Pie submitted by Mr. Bill

Fill a pastry-lined 8" or 9" pan with this filling:For 9" Pie For 8" PieMix together:11/3 cups 1 cup sugar

62/3 tbsp 5 tbsp all-purpose flour

11/3 tsp 1 tsp salt

11/3 tsp 1 tsp nutmeg or cinnamon

Then mix lightly:4 cups 3 cups green tomatoes, sliced and cut in quarters4 tbsp 3 tbsp lemon juice11/3 tsp 1 tsp grated lemon rind

Dot the filling with:11/3 tbsp 1 tbsp butter

Cover with top crust. Bake at 425°F for 35-45 min until nicely browned.

Minute(3 actually) Chocolate Mug Cakeby Archer

1 Coffee Mug4 tablespoons flour(that's plain flour, not self-rising)4 tablespoons sugar2 tablespoons baking cocoa1 egg - lightly beaten3 tablespoons milk3 tablespoons oil3 tablespoons chocolate chipssome nuts (optional) Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.Pour in the milk and oil and mix well. Add the chocolate chips andvanilla, and mix again. Put your mug in the microwave and cook for 3 minutes

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Desserts, Cookies, Candy, CakesMinute(3 actually) Chocolate Mug Cake (Continued)

on high. The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired. EAT! (this canserve 2 if you want to share!)

Mock Apple Piesubmitted by gutterdog2

This is my Grandma June's recipe and I've eaten it several times... and it has always been excellent.

2 Tablespoons Cream of Tartar1 1/2 cup Water1 1/2 cup SugarMix these three ingredients, then boil for 3 minutes.Then let cool

Now mix in 1teaspoon Cinnamonand 14 Soda Crackers (Saltines)(crunch them up or 1/4 them)

Spoon mixture into an unbaked pie shell, add a dash of salt and a little butter around the top.Add a top crust andbake @ 425 degrees for about 40 minutes.

---now of course in a "situation" a pie crust might not be accessible, and I would think that would be an opportunity to use that Bisquick that we've stored.....

This is very good and when given to someone in lieu of Apple pie... I don't think they'd know the difference.

Mrs. Truman's Ozark Puddingsubmitted by Winchester32

1-egg-well beatenAdd 3/4 c. sugar. Beat until light & creamy. Add sifted-1/3 c. flour, 1/4 tsp. baking powder, 1/8 tsp. salt. Blend well. Fold in 1/2 c. chopped apples & 1/2 c. chopped nuts & 1 tsp. vanilla.

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Desserts, Cookies, Candy, Cakes

Mrs. Truman's Ozark Pudding (Continued)

Bake in a slow oven 325 degrees for 20 minutes.

Serve with whipped cream if desired

Not Apple Piesubmitted by notsonutso

5 cups zucchini - peeled, seeded, sliced1/2 cup sugar1 tsp. cinnamon1/4 cup lemon juice3/4 cup water6 Tbsp. butter or margarine1 cup flour1/2 cup brown sugar1 tsp. baking powder1/2 tsp. salt

Cook zucchini with sugar, cinnamon, lemon juice and water for 10 minutes. Place zucchini mixture in a 9" pie pan.

Topping:Mix butter, flour, brown sugar, salt and baking powder until crumbly.Sprinkle over zucchini.Bake at 350 degrees for 45 minutes.

*use young zucchini and peel anything green. slice the long way, run a spoon down the middle to remove seeds and slice fairly thin (will even look like apple slices)

It really does taste like apple pie

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Desserts, Cookies, Candy, CakesOatmeal Cookies with Variationssubmitted by ki

Basic Recipe:

1 stick+6 tbsp softened butter3/4 cup brown sugar1/2 cup white sugar2 eggs1tsp vanilla1 1/2 Cups flour (all purpose is fine, but you can use whole wheat if you like)1 tsp baking soda1 tsp cinnamon1/2 tsp salt3 Cups Rolled Oats

Preheat Oven to 350*

Beat butter and sugars together until light and creamy. Add one egg at a time, until thoroughly mixed. Combine flour, baking soda, cinnamon, salt. Sift mixture into butter, a little at a time. Mix each addition completely before adding the next. When dry mix is totally mixed into wet mix, add oats. Mix until your arms feel like they're going to fall off, and the oats are all blended in. The oats should not be showing any white bits, they should be totally wet now. This is a very firm batter. Scoop on to a sheet pan and bake for 8-10 minutes, or 10-15 minutes if you're making monster cookies like I do.

Variations:

Add chocolate chips, dried fruit, etc after adding oats.

To make "those have veggies?!?!?" cookies, here's what I did:

Make cookie mix as usual. Add one medium zucchini, two smallish carrots, and a smallish sweet potato as follows: grate the zucchini and carrot, put in tea towel and squeeze moisture out. Cut up sweet potato in little bits, and cook in boiling water for ten minutes or so until they are soft. Mash the hell out of the sweet potato. Mix the veggies in with the cookie mixture (I let the sweet potato cool, because I couldn't figure out for the life of me how to mix it thoroughly without my hands. And, ow it's hot.

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Desserts, Cookies, Candy, CakesOatmeal Cookies with Variations (continued)

Now you might notice that the cookie batter has gone from stiff and firm, to loose and runny. We need to remedy that. Add some more oatmeal. I don't know how much, I dumped three handfuls in, that seemed to be enough for me. Your hand size may vary. Just add enough to where it starts looking like a cookie dough and not a muffin batter.

I made these into bar cookies. I think they turned out better that way, I don't think they would have been done in the middle with cookies. Feel free to experiment. Maybe littler cookies would cook better, but I seem to be incapable of making cookies that weigh less than a pound. Whatever form they take, these suckers take agood bit to cook. I put these, and a normal batch in (both bar cookies) and the normal ones were out, cooled, and half eaten by the time these were done. Keep poking at them, and waiting for them to get golden and delicious. If they feel watery and wet, cook them more. *shrugs* It's not an exact science. Mine took about twenty minutes, with a convection running. Your time may vary.

These cookies are so good. So So SO good. Not at all "vegetabley"

Old-Fashioned Soft Pumkin Cookiessubmitted by rustyknife

This recipe my wife found about 1970. Our kids and big kid :)loved them. Makes about 3 dozen.

2 1/2 cups of flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg ( you can substitute pumpkin spice for the cinnamon and nutmeg)1/2 cup of butter or margarine, softened1 1/2 cups of granulated sugar1 cup solid pack pumpkin1 egg1 teaspoon vanilla extract

In medium bowl combine flour, baking powder, baking soda, salt, cinnamon and

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Desserts, Cookies, Candy, CakesOatmeal Cookies with Variations (continued)

nutmeg; set aside. In large mixer bowl cream butter and sugar. Add pumpkin, egg and vanilla; beat until light and creamy. Add dry ingredients, mix well. Drop by rounded tablespoon onto greased cookie sheet. Smooth tops of cookies. Bake in preheated oven at 350 degree Fahrenheit for 15 to 20 minutes or until lightly browned. Cool on wire racks, drizzle with glaze.

Glaze: In small bowl combine 2 cups shifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter or margarine, 1 teaspoon vanilla extract. Blend until smooth. Food coloring optional.

Note: My personal favorite is with raisins and using unsweetened pineapple juice in the glaze.

For variation stir into the batter any one of the following;1 cup raisins1 cup chopped nuts1 cup of uncooked rolled oats and 1/2 cup of crushed pineapple,drained1 cup of chocolate or butterscotch chips

After that enjoy. Also kids like to decorate them for Halloween.

Pandowdysubmitted by prag

I searched around for a quick and easy cobbler recipe and found this one for "Pandowdy" posted by a lady in Texas.

1 stick of butter melted in bottom of cast iron skillet (if cooking in oven) or a dutch oven.

While the butter is melting, combine 1 cup self rising flour, 1 cup of sugar, and 1 cup of milk. NOTE: If using canned fruit with liquid, decrease milk to 1/2 cup and add 1/2 cup of fruit liquid.

Pour batter over melted butter. Pour fruit over batter. Cook until golden brown."It is very similar to the 1:1:1 recipe my MIL uses. One cup flour-one cup sugar-one cup milk-one egg-one teaspoon vanilla-one stick of butter.

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Desserts, Cookies, Candy, CakesPandowdy (Continued)

The only change I made when using this recipe was adding the vanilla and a sprinkle of sugar on top.

The prep time was all of 10 minutes. I baked it at 350 degrees for about 30 minutes.

It turned out pretty darned tasty!

Peach Cobblersubmitted by soccer grannie 1 cup self rising flour1 cup sugar1 cup milk1 egg (beaten)1 stick margarine1 can sliced peaches w/syrup

Preheat oven to 350 Put margarine in oven safe dish and place in oven while you're mixing other ingredientsIn large bowl mix: flour, sugar, milk, eggWhen oven is 350 and margarine melted--pour mixture into CENTER of dish DO NOT STIRPour canned peaches in CENTER--DO NOT STIRBake for 45-60 mins until top is brown

Peanut Butter Oatmeal Cookiessubmitted by MrsBarber

1 packaged Peanut Butter Cookie MixWhole Egg PowderOats

1. Mix 1/4 cup whole egg powder and with 1/2 cup water in bowl2. Whisk until blended well3. Add Peanut Butter Cookie Mix and 3 tbsp of oil

4. Mix. Mixture will be a little runny.

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Desserts, Cookies, Candy, CakesPeanut Butter Oatmeal Cookies (Continued)

5. Add 1 to 2 cups of oats( I added oats until the texture of dough was more like traditional Peanut Butter Cookie Dough)

Bake at 350 degrees Fahrenheit until done.

Pineapple Upside Down Cakesubmitted by Mr. Bill

We don't have many family recipes handed down from generation to generation,because my mom's mom was, frankly, not a great cook. But she did know how to make a yummy Pineapple Upside-Down Cake. I've never made this myself, but I'm definitely going to try it for this Thanksgiving week.

(Mom says "If you follow this recipe exactly, it will turn out perfectly." So make changes at your own risk! But in an emergency, you could do it entirely from storage foods by substituting reconstituted powdered eggs and canned butter.)4 tbsp butter3 or 4 heaping tbsp brown sugar

Melt and stir together the butter and brown sugar in an 8"x8" pan. (The sugar will not dissolve.)

1 small can (4 slices) pineapple rings in juice5 Maraschino cherries1/4 cup chopped walnuts

Reserve the pineapple juice (used below). Lay the 4 pineapple rings in the pan on top of the melted butter and brown sugar. Place a Maraschino cherry in the center of each ring plus one in the center of the pan. Sprinkle the chopped walnuts into the empty spaces.

1 cup white sugar2 eggs1 tsp vanilla extract

Beat the white sugar, eggs, and vanilla together in a bowl for 3 minutes.

pinch of salt

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Desserts, Cookies, Candy, CakesPineapple Upside Down Cake (continued)

1 cup + 1 tbsp sifted white flour1 slightly heaping tsp baking powder

In another bowl, mix the salt, flour, and baking powder. Mix, in small amounts, the salt, flour, and baking powder mixture into the sugar, egg, and vanilla mixture, alternating with the reserved pineapple juice.

Beat the entire mixture for 2 minutes. Then pour into the pan on top of the pineapples, cherries, etc. Bake for 45 min at 350°F. Remove from the oven, and let stand for 5 minutes. Put a large cake plate upside-down on top of the cake pan, and invert. Let stand for a few minutes, then remove the pan. Spoon out any mixture remaining in the pan, and spread on the cake.

Pound Cakesubmitted by soccer grannie

1 cup butter (no margarine)3 cups sugar4 cups plain flour1 cup sweet milk2 round teaspoons baking powder6 whole eggs1 teaspoon vanilla

Mix all ingredients. Pour into greased and floured TUBE PAN. Bake at 350 for 1 hour.

NOTES: This MUST be baked in a TUBE PAN not a bundt pan. The recipe has been in the family for at least 5 generations.

Quick and Easy Dessertsubmitted by trhooka

1 pound cake2 1 lb packages of mixed frozen fruit2 cans Reddi Whip topping

Cut pound cake into 1" squares. Position a layer of squares in the bottom of a bowl followed by a layer of fruit and then one of topping. Continue layering. Place a few

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Desserts, Cookies, Candy, CakesQuick and Easy Dessert (Continued) pieces of fruit on top.

Rice Puddingsubmitted by fritz monroe

2 cups cooked rice3 cups milk1/2 cup sugar1/2 cup raisinscinnamon and nutmeg to taste

Put all ingredients except the spices in a sauce pan. Bring to a boil. Simmer until the milk is absorbed to the desired texture.

Schwarzwalder Kirsch Tortesubmitted by The Professor

For the Cakes: 1 2/3 cups all-purpose flour1 1/2 cups white sugar2/3 cup unsweetened cocoa powder1 1/2 tsp baking soda1 tsp salt1 1/2 cups buttermilk1/2 cup shortening2 eggs1 teaspoon vanilla extract2/3 - 3/4 Cup Kirschwasser (German cherry liqueur)

FILLING:1 cup powdered sugar1 pinch salt2 cups drained and pitted sour cherries1 cup heavy whipping cream1/2 tsp vanilla extract1 Tbs Kirschwasser

TOPPING3-4 oz dark, semisweet chocolate, grated or shaved

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TSP Forum Cookbook

Desserts, Cookies, Candy, CakesSchwarzwalder Kirsch Torte (Continued)

10-12 (or more) whole cherries w/ stems

Cooking:

Preheat oven to 350 degrees F (175 degrees C). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with buttermilk and beat until combined.

Pour into 2 round 8 or 9 inch springform pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove from pans and cut each layer in half, horizontally, Sprinkle layers with 1/2 - 3/4 cup Kirschwasser.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser (or more!! - ed.). Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling . Top with 1/3 ( the second third ) of the cherries. Repeat with the remaining layer(s). Frost top and sides of cake.

Sprinkle with chocolate curls (you can leave chocolate in the cooler overnight and use a cheese grater or potato peeler to make curls more easily). Additionally, you can also use the leftover crumbs from the cut cake layers and sprinkle these over as well.

I added a few things in I heard them discussing (I swear it wasn't an argument, I refuse to take sides when Mom and Wife have their disagreements. . .a man can never win in such a situation).

The only problems that I think arose from the choice of sour cherries vs. regular ones (my mother insists that sour is traditional for the cherries inside the torte, but they're a bit difficult to find hereabouts) and I _think_ there was some discussion about how thick the frosting should be. The filling above was used to frost the outside and top as well as between layers. My wife found this in an old German cookbook and I don't think she was quite certain how thick the frosting should be, presuming it to be rather thick from pictures she'd seen on the internet. My mother said it was probably to be very thinly frosted on the outside compared to the inside and muttered something about my wife's French ancestry.

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Desserts, Cookies, Candy, CakesTeff Puddingsubmitted by Mr. Bill

¾ cup teff grain [try a well-stocked health food store]3 cups water

Bring the teff and water to boiling, and simmer over low heat with occasional stirring until the water is absorbed (20-30 min). Result should be a thick porridge. Let it cool for a few minutes.

½ cup milk2 tbsp honey1 cup date pieces2 eggs, beaten [reconstituted powdered eggs ought to work]

Combine the milk, honey, dates, and eggs with the cooked teff. Pour into a casserole (I used a 9½" round baking dish). Bake at 350°F for about 30 min until it sets.

NutmegMilk or cream

Serve in bowls, topped with some milk or cream and a sprinkle of nutmeg.

Teff has a lot of protein, so in combination with the eggs and milk this becomes a pretty nutritious dish.

Two Ingredient Cakesubmitted by NorthernLights

Got this from my sister a few years back and have made it a number of times. We're not huge pop drinkers, however, this is delicious and since pop has a decent shelf life (for junk food) this is great!

1 boxed cake mix (flavor, brand or type doesn't matter - I last used a Duncan Hines Moist yellow cake mix)1 12-oz. can of soda (flavor or brand doesn't matter)

Mix them together in a big bowl as it tends to fizz. Then follow the rest of the directions on the box just like you would a regular cake/cupcakes! (Check it about 5 minutes before time's up.)

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Desserts, Cookies, Candy, CakesTwo Ingredient Cake (continued)

You can experiment with this using flavored cake mixes and different pops. The kids like white cake and orange Crush while Dad and I like Coke and chocolate cake. I believe this was originally intended for dieters - use diet pop and the calories and fat are practically nonexistent; but I'm not dieting and it tends to leave a funny aftertaste. If you try some combo that's really great, let me know!!

Notes: This is a popular bot scout recipe but you are missing an ingredient for the boy scout recipe. This is the basis of a "dump cake' and you are forgetting the dump. The dump is a can of any ready made pie filling. My personal favorite is the blackberry pie filling. You pour the pie stuff into the bottom of the dutch oven, pour the cake mixture on top of it. Pour the soda on top of the cake batter (no mixing required). cover with dutch oven lid and bury with coals.

One of our favorites is cherry pie filling with a chocolate cake and a Dr. Pepper.

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Ethnic Foods

Aloo Bhaji (dry potato curry) Alu Mattar (potato and pea curry) Chandni Lobhia (Nice Beans) Chole (chickpea curry) CTJ Ladies Latkes Dodhi Boprah Bahji Fried Matzo Gobi Bhaji Lamb Kebabs Mattar Pilau (Rice with fresh peas) Murgh Tikka (Skewered BBQ Chicken) Onigiri (Rice Balls) Podina (Mint) Chutney Saag (Kashmiri style greens) Sambar (lentil and vegetable soup) Ultimate Chutney Zucchini Latkes

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Ethnic FoodsAloo BhajiDry Potato Currysubmitted by SLOHomemaker

4-5 medium potatoes, boiled in their jackets and allowed to cool 4 Tbsp oil 1 medium onion, peeled and finely chopped 1 cup (175 g) shelled peas 1 Tbsp finely grated peeled fresh ginger 1 fresh hot green chilli, finely chopped 3 Tbsp very finely chopped fresh green coriander 3 Tbsp water 1 1/2 tsp salt 1 tsp ground coriander seeds 1 tsp garam masala 1 tsp ground cumin seeds 1/4 tsp cayenne pepper 2 Tbsp lemon juice

Peel the potatoes and cut them into 1/4 inch pieces. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Taste and balance salt and lemon juice.

Alu MattarPotato and Pea Currysubmitted by SLOHomemaker

1 large onion, chopped1 fresh chili, chopped2 teaspoons chopped fresh ginger2 tablespoons oil1 teaspoon each of mustard seeds and cumin seeds½ teaspoon ground turmeric2 teaspoons ground coriander1 cup peas1 cup hot water

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Ethnic FoodsAlu Mattar (Continued)

1 teaspoon salt1 lb potatoes, peeled and cubed2 large ripe tomatoes, chopped2 cloves gingerJuice of 1 lemon (or to taste)

Method:Heat oil in heavy saucepan and fry onions, ginger, garlic, mustard and cumin. When onions are soft, add all other ingredients except lemon juice and water, stirring for 5 minutes. Add water and lemon juice and cook on low for 30 minutes.

Chandni Lobhia (Nice Beans)submitted by SLOHomemaker

I really miss the people in India sometimes. I suspect that it is because they mirror Sabra/Jewish traits and mannerisms: loud, excited about life no matter the SCUDS overhead, unapologetic about who they are. Kind of like beans, they are.

In honor of both my Indian friends and my Jewish family, here is one of my favorite bean recipe.

Serve with basmati riceadapted from Vegetarian Cuisine's North American Blackeyes

1 cups blackeyes1/2 cup Azuki beans1/2 cup kidney beans1 1/2 teaspoons salt, or to taste1 1/2 teaspoons ground coriander3/4 teaspoon ground cumin1/2 teaspoon ground turmeric2 tablespoons oil1 small onion, chopped2 large cloves garlic, chopped1 (3/4-inch piece) ginger root, peeled and choppedScant 1/2 teaspoon cumin seedsScant 1/2 teaspoon mustard seeds1 medium tomato, chopped

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Ethnic FoodsChandni Lobhia (Continued)

In pot, soak beans overnight in water-to-generously-cover. Next day, drain beans, cover with fresh water and bring to boil. (If you use a pressure cooker, 10 minutes of pressure, then wait until pressure abates before opening lid). Add salt, coriander, ground cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger, mustard seeds and cumin seeds. Fry until onions are translucent and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy.

Makes 6 to 8 servings.

Chole Chickpea Currysubmitted by SLOHomemaker

Chana (chick pea) -- 1 1/4th cupChopped Onions -- 3/4 th cupTamarind Juice -- 1/ 2 cup (approx)Tomato -- 2 cupsGarlic -- 2 to 3 clovesGinger -- 1 inch piece Fresh Coriander leaves OR Mint leaves-- 1 tbspMustard seeds & cumin seeds – 1 teaspoon eachGreen chili -- 2 to 3Garam masala -- 1 tsp Chili powder -- start with 1/4 tsp, add to preferred level of spicyness

Method:

1. Soak Chana in water overnight or for about 6 hrs.2. Cook the chana with a pinch of baking soda and salt in the pressure cooker. Allow it to whistle thrice. 3. Remove the excess water and keep aside. Take 2 tbs of oil in a pan and heat it.Add cummin (jeera) and mustard seeds. Now add the chopped onions and fry untilbrown. 4. Next, add the cooked chana and tamarind juice.5. Grind the remaining ingredients( 4 to 9). Mix into the pan and add salt. Cook on low flame.6. Garnish with a few cilantro(coriander) leaves. Serve with Batura bread.

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Ethnic FoodsCTJ Ladies' Latke Recipe

submitted by SLOHomemaker

For Lotsa Latkes: For Not so many latkes:10 lbs shredded raw potatoes 3.5 lbs shredded raw potatoes 2 large onions, chopped 1 medium onion, chopped8 beaten eggs 3 beaten eggs1 tbl baking powder 1 tsp baking powder3 cups Bisquik 1 cup Bisquik1 tbl salt 1 tsp salt1 tsp black pepper ½ tsp black pepperLotsa vegetable oil Lotsa vegetable oilMix it all (except the oil) together, form into palm-sized patties and fry in very hot oil until browned to taste. (Some people like them barely brown; some like them closer to charcoal.)

Hint: You can just get frozen shredded potatoes and run them under warm water to thaw. Saved time and knuckles.

Eat with sour cream and apple sauce

Notes: Here is a Hanukkah recipe I picked up from the ladies at my old synagogue in LA County, where I worked for almost 8 years runnin' the joint. (My motto: Come in, convert, control. The Rabbi misses me. Now he has to run the synagogue kitchen.) This recipe works well in quantity, I've used it for a pre-K class that I taught and we had plenty of latkes for everyone. The Temple Ladies would make about 300-400 of these for the annual Hanukkah party every year. YUM!

Hanukkah is the festival celebration the re-dedication of the Temple in Jerusalem during the time of the Maccabees. The emphasis on oily foods is because of the Miracle of the Oil. At the time of the re-dedication, there was only enough special oil for the lamps of the Temple to last for one day and it lasted for eight days, the length of time it took to make more oil.

Dodhi Boprah Bahjisubmitted by SLOHomemaker

1 Opo squash, cleaned and cubed1/2 med. onion chopped

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Ethnic FoodsDodhi Boprah Bahji (Continued)

2 serrano chilis, sliced1 tbs tamarind paste1 tsp cumin seeds1 tsp black mustard seeds1/4 c. unsweetened coconut1/4 c. salted peanuts2 tbs peanut oil1/2 c. cilantro leaves, chopped1/4 tsp ground ginger (should use fresh, but I was out...1 tsp fresh)

1. Warm the oil. Add seeds, ginger and chili. Saute for a few minutes. 2. Add onions. Cook to translucence.3. Add squash and peanuts. Cook until squash is 1/2 soft, stirring constantly.4. Put tamarind paste in 1 cup warm water to dissolve. Add this mixture, coconut and cilantro to pan. Stir, cover and cook on medium heat until water is almost gone.

Serve with basmati rice or a flat bread.

Fried Matzosubmitted by Mr. Bill

Ingredients for 2 full-meal-sized servings:

4 matzos (about 1 ounce ea)4 eggsabout 1/4 of a medium onionabout 3-4 tablespoons of butter, vegetable oil, chicken fat, or whatever (I use about 1 tbsp butter + 2 tbsp light olive oil)salt and black pepper to tasteoptional: sour cream, red pepper flakes, or whatever you like

Dice the onion and fry it in the oil/butter over medium heat until just starting to brown. (I like to add the black pepper at this point, so that the flavor is extracted into the oils.)

Meanwhile, break up the matzos into inch-sized pieces and put them in a large bowl.

When the onion is ready, pour cold water over the matzos, immediately drain all the water off, dump the moistened matzos into the frying pan, and stir/flip so that all

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Ethnic FoodsFried Matzo (Continued)

the pieces are coated with the oil/butter.

Fry for 5-10 minutes over medium heat, with frequent stirring/flipping, until all pieces are lightly toasted. (Longer frying will give a crispier texture.)

Meanwhile, break the eggs into the bowl and scramble them with a fork.

When the matzos are browned, reduce the heat to medium-low. Dump the eggs into the pan, and immediately stir so that all the matzo pieces are coated with liquid egg.

Cook, with frequent stirring, over medium-low heat about 5 min until the egg is thoroughly cooked. Add salt to taste, and serve.

Very nice with a dollop of sour cream on the side. My wife likes hot red pepper flakes. It would probably work with fruit preserves if you prefer something sweet. Maple syrup does not work (gets too soggy).

Gobi BhajiStir-Fried Cabbagesubmitted by SLOHomemaker

1 medium cabbage, shredded1 large onion, chopped1 carrot, diced1 bell pepper, chopped (optional)2 tbs oil½” piece of Ginger, grated or cut into slivers2 tomatoes, cut into crescents½ teaspoon cumin seeds½ teaspoon mustard seeds½ teaspoon ground turmeric2 cloves garlic, chopped1 teaspoon garam masala¼ cup dried, shredded coconut (unsweetened)Salt to taste

Method:Heat oil in pan and add seeds. When the seeds “pop”, add the onions, pepper,

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Ethnic FoodsGobi Bhaji (Continued)

carrots and other spices. After the onions have started becoming soft, add the cabbage and tomatoes. When the cabbage has begun to soften, add the coconut and garam masala. Salt to taste. Serve with either chapattis or rice.

This recipe is one of the easier recipes and almost every one loves it. Except my sister, Tina. She hates ginger.

Lamb Kebabssubmitted by SLOHomemaker

Serves. 6-8 4 lb. lean ground lamb 2 eggs1 large clove garlic 2 teaspoons salt 1 half teaspoons finely grated fresh ginger 1 teaspoon freshly ground black pepper l teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon crushed dried curry leaves l teaspoon crushed dried oregano leaves 2 tablespoon tamarind pulp1 tablespoon sesame oil 2 tablespoons canola oil 2 tablespoon lemon juice

Put lamb in a large bowl. Add slightly beaten eggs to bowl. Crush garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs making sure the meat is completely mixed with the spice mixture. Cover bowl and refrigerate at least 3 hours, or as long as 4 days. Thread sausage shapes of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve hot with additional lemon wedges, accompanied by vegetable dish, rice and a bread (naan, chapati, roti, bakri).

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Ethnic FoodsMattar PilauRice with Fresh Peassubmitted by SLOHomemaker

1 ½ cups basmati rice1 tablespoon oil 4 whole cloves1 small cinnamon sticks 3-4 cardamom pods, bruised1 teaspoon cummin seeds1 teaspoon mustard seeds½ teaspoon ground turmeric1 ½ peas, fresh or frozen2 teaspoons salt1 teaspoon garam masala3 ¼ cups hot waterDried coconut flakes, unsweetenedChopped fresh coriander leaves

Method:Wash the rice and leave to soak in cold water for 30 minutes, then drain well. Heat the oil in a heavy saucepan and fry the seeds/spices for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add peas, salt and water, then turn heat to very low, cover with a well fitting lid and cook for 25-30 minutes without lifting the lid or stirring. Uncover at end of cooking time to allow the steam to escape for about 3 minutes. Garnish with coconut and coriander. Serve with curries.

Murgh TikkaSkewered BBQ Chickensubmitted by SLOHomemaker

Serves. 4-6 500 g (l lb.) chicken breasts or thighs l medium onion, roughly chopped l clove garlic, sliced 2 teaspoons finely chopped fresh ginger 2 tablespoons lemon juice 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon garam masala

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Ethnic FoodsMurgh Tikka (Continued)

1 teaspoon salt 2 tablespoons chopped fresh coriander

Bone the chicken and remove skin. Cut chicken meat into bite-size pieces. In container of electric blender put the onion, garlic and ginger and blend until smooth, adding the lemon juice if more liquid is required. Mix with the ground spices and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate overnight if possible. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated grill until cooked through.

Onigiri (Rice Balls)submitted by PistolWhipped

Well ladies and gentlemen, I don't think I've seen them mentioned yet. And with the amount of rice I know many of us store, I'm actually a bit surprised.

Onigiri, or Rice Balls, make a fantastic way to use those hundreds of pounds of rice we all seem to have. For best results, I prefer medium or short grain sweet rice, available for about $22/40lbs at my local Asian markets.

The simplest way to make them is just take steamed white rice, and dip your hands in salt water before forming the rice into triangles. like so. You can wrap them with a strip of nori if you like.

Now, this may not sound like much, but the beauty of this is that it is infinitely customizable. A little meat, veggie, fis, or the like can flavor quite a bit of rice, making for a filling lunch with minimal investment.

What can you add to them?

A better question would be what can't you add to them. A few pieces of left over teriyaki chicken tucked in the center (or shredded up and mixed with the rice) can make plates of them. Meatballs are fantastic as well. All you spam lovers out there will be happy to know that it's a pretty common filling.

I personally like adding either tuna and mayo (and siracha or other spicy pepper based condiment for some heat) or salmon to mine. Or fresh crab meat if I can get it. My sister loves cream cheese.

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Ethnic FoodsOnigiri (Continued)

The sky is the limit with filling. Even if you stick with just popular Japanese fillings, you have . . .

1. Tuna w. mayonnaise 2. Salted salmon (sha-keh) (how to make your own salted salmon) 3. Umeboshi (pickled plums) 4. Mentaiko (spicy pollock roe) 5. Grilled tarako (salty, not-spicy pollock roe) 6. Konbu seaweed 7. Ikura (salmon caviar marinated in soy sauce) 8. Mixed chicken rice 9. Shrimp w. mayonnaise 10. Takana (pickled vegetable) 11. Tenmusu - shrimp tempura 12. Mentaiko (see no. 4) with mayo 13. Mentaiko with mustard 14. Okaka (bonito flakes with soy sauce) 15. Uncooked tarako (see no. 5) 16. Sujiko (a non-marinated version of ikura) 17. Salted salmon with mayo 18. Raw tuna (maguro) 19. Chicken karaage (japanese "chicken nuggets") 20. Osekihan, sticky rice and azuki beans

Other suggestions include: green onion with miso (negimiso); yakiniku (grilled beef in sauce), kalbi (Korean bbq beef), cheese, tonkatsu (deep fried pork cutlet) and kimchi.

And that's just the beginning. Are you a Tex-Mex kinda person. Stir in a little taco meat and cheese. Italian? Salami/Peperoni and cheese. Or pesto chicken. American? Little pieces of hot dogs or mini cheeseburgers as a filling. Anything you can mix with rice or stuff into it will work.

These can be used to make easy and filling lunches without using a lot of your other preps. The sky is really the limit with these things.

Also, word to the wise. If you get addicted to these little bad boys, pick up a set of onigiri molds. Can be had in all shapes and sizes. Cost a few bucks and will save a lot of time.

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Ethnic FoodsPodina (Mint) Chutneysubmitted by SLOHomemaker

1 cup chopped fresh mint leaves½ cup scallions with leaves1 tbs. fresh ginger1 fresh Thai chilis½ saltJuice from 1 lemon1 small bunch of coriander (cilantro) leaves – cleans and trimmed

Place all ingredients in a blender/food processor and blend to a fine paste. Add water as needed to facilitate the processing.

This can be used as a salad dressing, but is usually used as a condiment for Samosas or other appetizers...

SaagKashmiri style greenssubmitted by SLOHomemaker

1 lb washed and cleaned greens (spinach is best)2 tlb oil1/8 teaspoon powdered asafoetida (optional)½ teaspoon cumin seeds½ teaspoon mustard seeds1 teaspoon dried fenugreek leaves1 teaspoon grated fresh ginger root½ teaspoon ground turmeric2 cloves garlic½ teaspoon ground fennel2 fresh green chilis, seeded and sliced1 cup diced parboiled potatoes or panir (optional)salt to taste

Method:If using panir, fry the cubes in oil until slightly brown. After removing from oil, cool in a bowl of water with a small amount of turmeric.

Put greens in a colander to drain. Heat oil in a karahi (or wok) and add spices (except salt). Fry for 1 minute, stirring. Add the remaining ingredients, including

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Ethnic FoodsSaag (Continued)

greens, stir well. Cover and cook about 10 minutes. Put in blender and pulse for a few seconds. Add a little water if necessary. Put back in pan and simmer with panir or potatoes. Serve with rice or bread.

SambarLentil and Vegetable Soupsubmitted by SLOHomemaker

1 cup split yellow peas, red lentils or toor dal6 cups water1 tbl tamarind pulp 1 cup hot water2 tbl oil1 tbl grd coriander2 tea grd cumin½ tea black pepper1/2 tea cayenne pepper½ tea turmeric1/8 tea asafetida (optional)3 cups mixed vegetables (eggplant, marrow, beans, squash, cubed)2 fresh chilis2 ½ tea salt½ black mustard seeds1 small onion, sliced

Wash the dal well and soak overnight, or for 2 hours. Drain and put in a sauce pan with the water and simmer until soft. Soak the tamarind in hot water and squeeze to dissolve the pulp. Strain, discarding the seeds and fibers. Add to lentils.

In another pan, heat 1 tablespoon of oil and fry the spices. Pour into the lentils. Add the remaining oil. Fry onions and vegetables until soft. Add to soup, simmer a few minutes longer and serve with rice or dosa.

Ultimate ChutneySubmitted by Sage0925

2 cups diced fresh pineapple (if you use canned, you may want to cut down on the amount of sugar you use)1 onion, chopped, minced...depends on how chunky you like it, I guess

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Ethnic FoodsUltimate Chutney (Continued)

1 apple, chopped, or sub applesauce (if it's sweetened, cut down on the sugar)1 jalapeno, mangled1 Tablespoon fresh ginger, grated (less if you're using dried)3-4 cloves garlic1 Tablespoon cumin1/2 teaspoon ground cloves1/4 teaspoon of salt, or to taste1 cup red wine vinegar (I only use 1/2 cup)1/2 cup of sugar, sucanat, whatever sweetener you use, or 1/3 cup maple syrup, honey, whatever.

Also called for in the original recipe, but I don't use;

1 lg mangled mango [I don't like mangoes, so I don't use, but sometimes I put in some Amchoor powder (dried mango powder, available at Indo-Pak groceries) gives a kind of tart taste]1/2 cup dry white wine or apple juice

Simmer til mushy. Great with samosas.

Zucchini LatkesSubmitted by ki

Just made this recipe and it is super yummy. Really good way to use the zucchinis that will be coming in later this summer.

1 egg1 zucchini (mine was kinda small, but a medium or large-ish one would work too, you might need to add another egg white if it's super huge)

saltspicesGrate zucchini onto a clean tea towel.Sprinkle with saltFold towel up so it's in a pouch.

Squeeze as much water as you can from zucchini. If you have time, feel free to salt the zucchini hours ahead of time and leave it in a mesh strainer to get as much liquid out as possible. The more liquid you get out the crispier the texture. But just

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Ethnic FoodsZucchini Latkes (Continued)

squeezing as much as you can out will be fine.

Put zucchini in bowl, and mix with egg. Add whatever spices you like (I used a steak seasoning and paprika)

Pan fry in whatever oil you like (I use coconut oil). The flatter you make the "pancake" the more evenly they cook.

Serve up with ketchup! (ketchup is optional, but yummy)

Totally forgot: I added 1 teaspoon of coconut flour to the batter before I fried it. This is totally optional, but as I was lazy and didn't squeeze all the moisture out of my zucchini, my batter was kind of wet. If you're not low carbing or watching your gluten, a teaspoon of normal flour would be totally fine.

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Household Cleaners

All-purpose CleanersAll Purpose Bleach CleanerAll Purpose CleanerAll Purpose Cleaner #1All Purpose Cleaner #2All Purpose Spray Cleaner

#1All Purpose Spray Cleaner

#2Alternative All Purpose

Spray CleanerBiz and Simple GreenCar WashConcrete CleanerCopper and Brass CleanerMagic Wall and Appliance

Cleaner Moist TowelettesNCH Wood CleanerNo-Rinse Wall CleanerOven CleanerPre-treated Dust ClothSaddle Soap

Spot RemoverWindow Cleaner

Kitchen CleanersAluminum Pot CleanerDishwasher SoapNCH Basic Dishwasher

Powder SoapNCH Dish Soap

Bathroom CleanersBathroom tile Mold

PrevenativeBathtub CleanerClogged Drain RemedyNCH Mold/Mildew Shower

Spray NCH No-Scrub Toilet Bowl

CleanerShower Head CleanerToilet Bowl Cleaner

Laundry and Personal HygieneHomemade Deodorant Laundry SoapLaundry Soap (with TSP)Liquid Laundry Detergent

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All Purpose Household Cleaners

All Purpose Bleach Cleanersubmitted by Cave Dweller

2 tablespoons liquid chlorine bleach1 quart cold waterMix in a bucket. Moisten a rag with the solution and wipe on surface to be cleaned. Let stand for2 minutes, then rinse well. USE ONLY ON COLORFAST ITEMS.

All Purpose Cleaner:submitted by ladieu

Use with a plastic spray bottle.

Mix 1/2 white vinegar1/2 waterOptional: 3 or 4 drops of citrus essential oil such as lemon or grapefruit.

All Purpose Cleaner #1submitted by Cave Dweller

1/2 cup ammonia1/2 cup washing soda7 cups warm waterCombine ammonia, washing soda and ONE CUP warm water in a 1/2 gallon jug.Cap and shake well to mix. Add remaining water. Label the container.Makes 1/2 gallon of CONCENTRATE.To use, mix 1/2 cup of the concentrated cleaner with 1 & 1/2 gallons hot water.(Be sure to test on delicate surfaces such as wallpaper before using)

All Purpose Cleaner #2submitted by Cave Dweller

1 cup white vinegar1/2 baking soda5 gal bucket waterA great disinfectant type cleaner that's gentle on the nose, surfaces, and even for animal feeders and waterers.

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All Purpose Household CleanersAll Purpose Spray Cleaner #1submitted by Cave Dweller

31 ounce Water1 ounce Ivory Liquid Dish SoapMix Water and a squirt of Ivory Liquid thoroughly in a spray bottleUse Ivory because most other dish soaps leave behind a filmy residue. Ivory is especially safe formarble, wood counter tops, butcher blocks, brass and gold plated items.

All Purpose Spray Cleaner #2submitted by Cave Dweller

1 pint rubbing alcohol1 tablespoon dishwashing detergent1 tablespoon household ammonia1 tablespoon vinegarMix in a gallon jug. Fill jug with warm water and shake. You can put this in a spray bottle anduse as you would Windex. Great for cleaning windows, chrome and bath fixtures.

Alternative All Purpose Spray Cleanersubmitted by ladieu

Using a plastic spray bottle:

1/2 teaspoon washing sodaa "squirt" of dish soap (see dish soap recipe)2 cups of hot water.

Combine hot water with the ingredients in a spray bottle and shake until the washing soda dissolves. Shake before each use.

Biz and Simple Green submitted by MamaGator

Blue Gecko's Biz & Simple Green Cleaner

Start with a 1 quart / 1 liter spray bottle – empty

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All Purpose Household CleanersBiz and Simple Green (Continued)

Mix a couple of tablespoons of Biz with some warm water in bottle and about 1/4 - 1/2 cup of Simple Green to the bottle. Top off with water. . . and spray away...

Biz is an enzymatic laundry additive. It comes in both powder and liquid and does a bang up job of breaking down organic matter like oils, dander, food and the like. I've found Biz in with the laundry products like Spray-n-wash, Borax, Washing Soda...

Simple Green is a super concentrated organic cleaner. You can find it in the automotive supply. Don't ask me why. It has a very clean scent and is a good de-greaser...

My experience: If you can find the liquid Biz, use it. The powder doesn't always dissolve completely. I make up a 2 liter bottle for laundry. I pour about 1/4 cup into each wash load and reduce the laundry detergent by 1/2. Works great.

This is great on the cat's water bowl. You know how the bowl will get a slimy film at the bottom even if you wash it every other day? A spray of Biz/Simple Green will cut though the film like nothing else. I have to rinse very thoroughly however. My cats don't like the smell.

Car Washsubmitted by Cave Dweller

1/3 cup mild soap flakes2 gallons warm water1/4 cup baking sodaMix soap flakes and baking soda in a large bucket. Add water and stir until soap flakes dissolve.Start washing from the top down. Wash one section at a time, then rinse. Wash the wheels last.

Concrete Cleaner (heavy-duty)submitted by Cave Dweller

1 pint liquid chlorine bleach2 gallons warm waterMix well in a bucket. Wash concrete; rinse with clear water and allow to dry.For tough stains, allow the mixture to set for 15 minutes before rinsing.

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All Purpose Household CleanersCopper and Brass Cleanersubmitted by Cave Dweller

1 pint vinegar3 tablespoons saltFill a spray bottle with vinegar and add salt.Spray solution liberally on copper or brass.Let set for a while, then simply rub clean.

Magic Wall and Appliance Cleanersubmitted by Cave Dweller

2 tablespoons non-sudsy ammonia1 teaspoon liquid dish soap1 pint rubbing alcohol1 gallon waterStore in a spray bottle. This is comparable to the "Fantastic" cleaner.

Moist Towelettessubmitted by Cave Dweller

24 squares white Bounty brand paper towels1 cup witch hazel1 teaspoon glycerinSeparate and stack each of the paper towel squares from the roll; cut each square in half. Placethe rectangles in front of you vertically, fold each rectangle into thirds as though folding abusiness letter. Fold each in half as though closing the cover of a book.Combine witch hazel and glycerin. Mix well and pour over towelettes. Let stand for a fewminutes to absorb all of the liquid. Stack in a lidded plastic container or zip-lock type bag.These are also great for melting windshield ice in cold weather!

*NCH* Wood Cleanersubmitted by ladieu

1/2 teaspoon Murphy's oil soap1/4 cup vinegar or lemon juice

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All Purpose Household Cleaners*NCH* Wood Cleaner (Continued)

Mix in a glass jar. Use a soft rag to wipe onto wood surfaces.

No-Rinse Wall Cleanersubmitted by Cave Dweller

1 cup ammonia1/2 cup vinegar1 gallon hot water1/4 cup baking sodaMix together and wash your walls. No rinsing is required.

Oven Cleanersubmitted by ladieu

Spray water generously over bottom of oven and then cover the grime with baking soda so that the surface is totally white. Then sprinkle more water onto the

top of the baking soda you just put in there. Let mixture sit overnight. You can use a bit of dish soap on a wet sponge when you clean it the next morning.

Don't skimp on the baking soda. Make sure it is completely covered.

Pre-Treated Dust Clothsubmitted by Cave Dweller

1 tablespoon mild soap powder (Ivory Snow)1 tablespoon ammonia2 tablespoons boiled linseed oil1 quart warm waterSoak a large piece of flannel in this solution for several minutes.Wring out and hang to dry.Store in a covered glass or plastic container. Once washed, treat again.

Saddle Soapsubmitted by Cave Dweller

3 1/2 cups water1/4 cup neat's-foot oil3/4 cup soap flakes (not detergent)

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All Purpose Household CleanersSaddle Soap (Continued)

1/2 cup beeswax or paraffinHeat water to the boiling point, then lower heat to simmer.Slowly add soap flakes and stir gently.Combine neat's-foot oil and beeswax or paraffin in the top of a double boiler.Heat until melted, then stir.Turn heat off and slowly add oil and wax mixture to the soap solution.Stir until thick. Pour into containers and cool.To use, apply with a damp sponge over leather surface.Buff dry with a soft cloth.

Spot Remover (use in a well-ventilated area)submitted by Cave Dweller

(Especially good for removing spots from delicate fabrics.)3 tablespoons hydrogen peroxide1 tablespoon ammoniaMix ingredients and dab on the stained area. Leave on for up to 1 hour, then rinse off.Reapply if necessary.

CAUTION: Fumes from this cleaner may seem strong, so work in a well-ventilated area. Do not make this recipe in a larger quantity as it will not keep.Also the two chemicals generate heat if left together for long.

Window Cleanersubmitted by Susan1957

WINDEX replacement: I have been using this for a while now and it works very well as a window cleaner and overall spray cleaner. I mix it directly in a Windex spay bottle using a funnel I put 2 cups of plain white vinegar 1 teaspoon of dawn dish washing liquid, and fill the rest of the spray bottle up with water. It's the only window cleaner that I've used and not have streaks show up. I've used it too to clean the stove tops. A bottle of dawn last a long time when you don't use it on dishes.

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Kitchen CleanersAluminum Pot Cleanersubmitted by Cave Dweller

2 tablespoons cream of tartar1 quart waterMix; boil in the aluminum pot for 10 minutes. Scour lightly if needed.

Dishwasher Soapsubmitted by Susan1957

Use instead of Cascade. Mix equal measures of Borax and Washing Soda. Only use 1 teaspoon per load of dishes. I have had great success with this and no residue.

Note: If you need a rinsing agent, you can add one part TSP (trisodium phosphate) to the mix. Use 1 ½ tsp. Per load with the TSP added. *NCH* Basic Dishwasher Powder soapsubmitted by ladieu

2 cups washing soda1 cup borax1 cup baking soda

store in sealed container such as a bucket. 1.5 to 2 tablespoons per dish load.

*NCH* Dish soapsubmitted by ladieu

Water and soap flakes into a pan on medium heat. Stir occasionally until it boils and soap dissolves. Lower heat and simmer for 10 minutes to thoroughly

combine ingredients. Remove from heat and let liquid partially cool. Add essential oil and stir. Pour into clean plastic squeeze bottles with a funnel.

2 cups of soap flakes (such as grated ivory)1 gallon of water25 drops lavender essential oil (alternatively you can use a citrus oil such as grapefruit or lemon)

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Bathroom CleanersBathroom Tile Mold Preventativesubmitted by Cave Dweller

1 part water1 part bleachPut into a spray bottle.Spray the tile and bathtub area evenly and wipe off with a damp sponge.

Bathtub Cleaner (for badly stained tub)submitted by Cave Dweller

PeroxideCream of tartarMake a paste of peroxide and cream of tartar. Scrub vigorously with a small brush. Rinsethoroughly. If the stains persist, spread the mixture over the stains and apply a drop or two ofhousehold ammonia. Allow to set for two hours before scrubbing.

Clogged Drain Remedysubmitted by Cave Dweller

1 cup salt1 cup baking soda1 cup vinegarMix, then pour down the drain. Let foam.Follow with 2 quarts boiling water.

*NCH* Mold/mildew shower spraysubmitted by ladieu

Use with plastic spray bottle

2 Cups water8 to 10 drops of citrus seed extract2 teaspoons of tea tree essential oil4 drops of juniper essential oil

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Bathroom Cleaners*NCH* no-scrub toilet bowl cleanersubmitted by ladieu

Combine all in plastic bowl and then pour into toilet. Allow to sit overnight and then flush in the morning. Immediately swipe with toilet brush and then flush again.

1 cup borax (I get it at Target in the laundry aisle.) 1 cup white vinegar10 drops pine or lavender essential oil5 drops lemon or lime essential oil

Shower Head Cleanersubmitted by Cave Dweller

1 pint white vinegar1 pint hot waterPour into a pot to cover shower head. Soak for 1 hour.

Toilet Bowl Cleanersubmitted by Cave Dweller

1 cup bleach1 to 10 cups waterPour bleach and water into a clean gallon-size plastic jug.Label, cap, and keep out of the reach of children.Pour 1 cup into the toilet. Let sit for 30 minutes with the lid closed and then swirl around andunder the rim with a toilet bowl brush. Flush.

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Laundry Cleaners and Personal Hygeiene

Homemade Deodorantsubmitted by Dawgus

1/4 cup baking soda 1/4 cup corn starch 5 tablespoons coconut oil (solid)

Mix soda and starch together, then add in 4 tbs of the coconut oil. You want it to mix to the consistency of play-dough. (Add the other tbs of oil if necessary) You can add 10 drops of any scented oil you like, we use patchouli. Mash into clean pushup containers and use the same as store-bought. As I said originally, if you live in an area that gets hot, this stuff WILL soften when it gets warm. The kids think it's nasty, but we keep it in the fridge when it starts to get soft.

Laundry Soapsubmitted by Susan1957

Laundry Detergent that you can use as powder or Gel.

1/3 bar of Fels Naptha soap (grated fine) or 1 whole bar of Ivory 1/2 c Arm & Hammer washing soda1/2c 20 Mule Team Borax Mix and use 1 table spoon per load.

For Gel:In large pot put on 1 quart water to boil. Add grated Fels Naptha or the Ivory soap and stir on low heat until totally dissolved.Stir in rest of ingredients then poor into 1 5 gallon bucket and add 4 1/2 gallons hot tap water. Stir until mixed well. It will gel overnight.Use 1/4 cup in each load of laundry. If you have a very dirty load of laundry use 1/2 cup. My husband's jeans get extra grungy so I use the 1/2 cup plus 1/4 cup Oxy Clean.

You can still use bleach on whites and still follow the temperature requirements for garments.

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Laundry Cleaners and Personal HygeieneLaundry Soap (with TSP)submitted by LvsChant

1 bar grated Fels Naptha soap1/2 cup borax1/2 cup washing soda

Use 1 1/2 Tablespoon per load (front-loading HE machine added to machine underneath clothes -- not in top receptacle). I added 1 Tablespoon TSP (trisodium phosphate) along with the laundry soap mixture.

Liquid Laundry Detergentsubmitted by Dawgus

1/2 bar Fels Naptha or Zoat laundry soap bar grated fine ( we use 50/50 each because Fels tends to clean better but Zoat has a better scent) 1/2 cup 20 mule team Borax 1/2 cup washing soda (Arm and Hammer) 8 qts HOT water

Grate bar soap as fine as you can. I know some people use a food processor just for this, but we use a plain old square grater. Put grated soap, Borax, ans soda in a bucket and add the hot water. Let it sit for s short time till all the soap dissolves, mix thoroughly, and put in containers. We only use a tablespoon of this for regular loads, but add more for heavily soiled clothes. This stuff will tend to clump up a bit when sitting, but just shake your bottle or container before use to re-mix it. Sometimes finding all these ingredients can be a challenge, and we've yet to find one place that carries them all, unless we head towards the Amish areas south of us. We just do the same as any prep item, and get 4 at a time when we are low. We generally make a double batch, and fill empty detergent containers that the kids and family save for us.

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Jams, Jellies, Pickles, Relishes, Vinegars

Assorted Ketchup RecipesBest Tomato Catsup

Cranberry CatchupGrape CatchupCold Tomato Cathup

In a Pinch KetchupKetchupMushroom CatchupOld Virginia CatchupTomato Catchup

Assorted Relish RecipesBeet RelishCorn RelishDixie RelishQuick Beet RelishPepper relishRelishQuick beet relish

Basic Sauerkraut Blueberry syrup Blythe's Watermelon Pickles Brandied Peaches Bread and Butter Pickles Bread and Butter Pickles 2 Bread and Butter Pickles 3 Chili Sauce Chili Sauce 2 Chow-Chow Cortido (Latin American Sauerkraut) Cucumber Pickles Drunken Peach Jam Easy Canned Apple Pie Filling Fireballs (Hot Pickled cherry

tomatoes) Freezer Corn

Fruit Butter Recipes Apple Butter

Grape Butter Peach Butter Plum Butter Tomato Butter Tomato and Apple Butter

Garlic Dill Pickles Grandma's Cocktail Pickles (sweet) Green Tomato Jam Hominy Honey Spiced Peaches Jalapeno Hot Sauce Kim Chi (Korean Sauerkraut) Lena's Pear Preserves Mint Jelly Never-Fail Dill Pickles New Mexico Gringo Killer Pear Honey Pepper Mangoes Piccalilli Pickled Beets Pickled Eggs Pickled Fish Pickled Horseradish Pickled Okra Pickled Sweet Red Peppers Red Pepper Jelly Roaster Pan Applesauce or Apple

Butter South Texas Sunshine Spaghetti Sauce Spanish Tomatoes Spiced Vinegar Strawberry Jam Strawberry Preserves

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Tabasco Pepper Refrigerator Pickles Taco/Enchilada Sauce

Tomato Chutney Turkey Stock Venison (Canned)

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Ketchup Recipes

Best Tomato Catsupsubmitted by LvsChant

1 1/2 tsp. whole cloves 1 1/2 tsp. broken stick cinnamon 1 tsp. celery seed 1 cup white vinegar 8 lbs ripe tomatoes (about 25 medium) 1 T. chopped onion 1/4 tsp. red pepper 1 cup sugar 4 tsp. salt

Measure spices into saucepan. Add vinegar. Cover. Heat to a boil. Remove from heat; let stand while you prepare tomato mixture. (spices steep in vinegar -- just like tea. It's this separate brewing for spicy flavor that keeps catsup a rich red color.)

Peel tomatoes. Place in kettle; mash. Add onion and red pepper. Heat to a boil; cook 15 minutes, stirring occasionally.

Put tomatoes through food mill or a coarse sieve. Add sugar. Heat to a boil; then simmer briskly. Cook till you have only half the amount you began with. (Measure amount now with a ruler so you won't have to guess later. When mixture looks as if it has cooked down to half, check your guess with ruler.) It will take 45 to 60 minutes.

Strain vinegar and spice directly into tomato mixture. Discard spices; add salt. Simmer to consistency you like for catsup. Stir frequently. Fill hot, sterilized pint jars; seal; label. Makes 2 pints.

Cranberry Catchupsubmitted by Winchester32

1 pound onions4 pounds cranberries2 cups water4 cups sugar2 cups vinegar1 tablespoon ground cloves1 tablespoon cinnamon1 tablespoon allspice1 tablespoon salt1 teaspoon pepper

Peel onions and chop very fine. Add cranberries and water and cook until tender.

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Ketchup RecipesCranberry Catchup (Continued)

Rub through a sieve. Add remaining ingredients and boil until thick, stirring occasionally. Pour into hot sterilized jars and seal. Makes about 3 pints.

Grape Catchupsubmitted by Winchester32

4 pounds grapes2 pounds sugar1 pint vinegar½ teaspoon salt2 teaspoons whole cloves2 teaspoons whole allspice2 tablespoons stick cinnamon

Wash grapes and remove them from the stems. Place them in a pan and steam them without water, until they are soft. Rub fruit through a sieve, add remaining ingredients (spices tied in a bag) and simmer 20 minutes. Pour into hot sterilized jars and seal. Makes 2 ½ pints.

Cold Tomato Catchupsubmitted by Winchester32

1 peck ripe tomatoes (A peck is 2 gallons, 8 quarts, or 1/4 bushel)1 pint vinegar1 tablespoons salt2 teaspoons pepper1 clove garlic, crushed1 teaspoon ground allspice1 teaspoon ground cloves

Wash the tomatoes and force them through a wire sieve, then strain through a jelly bag. The liquid is not used in the catchup, but may be used as tomato juice. Thin the pulp with vinegar. Season with salt, pepper, garlic, allspice and cloves. Pour into sterilized bottles and seal. This catchup retains the taste of the fresh tomatoes and is an excellent flavoring for soups and sauces. Makes about 4 quarts.

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Ketchup Recipes

In-a-Pinch Ketchupsubmitted by Jack Spirko

Prep Time: 5 minutes Ready In: 50 minutesCook Time: 45 minutes Servings: 12

”Whether you find yourself without or just want to make your own, this ketchup recipe will fill the need, using some basic ingredients you’re likely to have on hand.”

Ingredients:

1 (6 oz) can tomato paste2 T. white vinegar5 T. brown sugar1 tsp. garlic powder1 tsp. onion powder¼ tsp. allspice1 tsp. salt1 tsp. molasses1 T. corn syrup1 ¼ cups water

Directions: Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.

Ketchupsubmitted by herbdoc

My kids like our homemade ketchup better than store-bought.

3 – 6oz cans of organic Tomato Paste1 – 15oz can organic Tomato Sauce1/2 cup raw Honey or Grade B Maple Syrup (always use Grade B Maple Syrup)1/4 teaspoon Cayenne Pepper powder – add more or less depending on desired spiciness1/4 teaspoon Clove powder

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Ketchup RecipesKetchup (Continued)

3 cloves fresh Garlic or 1/2 tsp dried garlic granules – more or less as desired1/2 cup Fish Sauce – we use Thai Kitchen – it is salty, so no additional salt is needed. There are cheap brands (from the Asian Markets) that work equally as well1/4 cup Apple Cider Vinegar1/4 cup whey1 teaspoon liquid smoke (optional)

Mix all ingredients in blender or hand mix with whisk. Leave at room temperature for 2 days before transferring to the refrigerator. This creates a healthy lacto-fermented probiotic healthy ketchup. If you don't want to create a probiotic-rich ketchup, omit the whey and bottle and refrigerate it. You can add a little water to reach the desired consistency.

Makes about 5 cups.

Mushroom Catchupsubmitted by Winchester32

10 pounds mushrooms½ cup salt1 small onion, chopped1 teaspoon ground allspice1 teaspoon ground cloves1 teaspoon ground horse-radishFew grains cayenne1 cup vinegar

Wipe mushroom carefully with a damp cloth, chop them and mix them thoroughly with the salt. Let them stand overnight. Mash them, and to this pulp and juice, add the chopped onion, spices and vinegar. Heat to boiling and cook slowly until thick, about 30 minutes, stirring occasionally. If desired, this catchup may be strained. If too thick, thin with vinegar. Seal in hot sterilized jars. Makes about 5 pints.

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Ketchup RecipesOld Virginia Catchupsubmitted by Winchester32

1 peck green tomatoes (A peck is 2 gallons, 8 quarts, or 1/4 bushel)½ peck white onionssalt3 ounces mustard seed1 ounce allspice1 pound brown sugar1 ounce cloves1 tablespoon dry mustard¼ cup water1 tablespoon black pepper1 ounce celery seed1 quart vinegar

Chop tomatoes and onions, sprinkle with salt, and let stand 3 hours. Drain well and combine pulp with other ingredients except vinegar. Cover with vinegar and boil slowly 1 hour. Seal in clean hot jars. Makes 6 quarts.

Tomato Catchupsubmitted by Winchester32

1 peck ripe tomatoes (A peck is 2 gallons, 8 quarts, or 1/4 bushel)3 onions, sliced1 small clove garlic2 red peppers, seeded1 ½ bay leaves1 tablespoon salt1 tablespoon whole allspice1 tablespoon celery seed1 teaspoon cayenne2 inches stick cinnamon½ cup sugar2 cups vinegar

Boil first 6 ingredients until soft. Stain through a sieve. Add spiced (tied in a bag) and sugar to tomato pulp and boil rapidly, stirring occasionally until thick or quantity is reduced one half. Remove spices, add vinegar and boil 10 minutes longer. Pour into hot sterilized bottles and seal. Makes about 6 quarts.

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Relish Recipes

Beet Relishsubmitted by Winchester32

4 cups chopped cooked beets4 cups chopped cabbage1 quart chopped cabbage1 pint white onions2 tablespoons salt4 tablespoons mustard seed2 tablespoons celery seed3 or 4 whole hot red peppers¾ cup sugar1 quart vinegar

Soak whole green and red peppers in brine for 24 hours, using 1 cup salt to 1 gallon water. Take from the brine and let stand in clear, cold water, from 1 to 2 hours. Drain well, cut open, removed seeds and white sections, and chop the peppers. Put cabbage and onions through food chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, whole peppers, sugar and vinegar. Let the mixture stand overnight. Drain, and heat the liquid. When hot add the other ingredients and cook for 10 minutes. Seal in clean, hot jars. Makes about 5 pints. Hot peppers may be omitted.

Corn Relishsubmitted by Winchester32

18 ears sweet corn2 large green peppers2 sweet red peppers1 small cabbage4 onions1 cup chopped celery1 quart vinegar2 cups brown sugar2 tablespoons salt3 tablespoons mustard

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Relish RecipesCorn Relish (Continued)

vegetables together, add remaining ingredients and cook until corn in tender, 20 to 30 minutes, stirring occasionally. Pack in hot sterilized jars and seal. Makes 5 pints.

Dixie Relishsubmitted by Winchester32

1 pint chopped sweet green peppers1 pint chopped sweet red peppers½ cup grated horse-radish2 teaspoons salt¼ teaspoon pepper2 cups vinegar1 cup sugar

Combine the beets, cabbage and horse-radish and season with salt and pepper. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until vegetables are tender. Seal in hot sterilized jars. Makes 5 pints.

Quick Beet Relishsubmitted by Winchester32

2 cups chopped, pickled beets5 tablespoons horse-radish1 cup chopped red cabbagevinegar from pickled beetsSalt and pepperMustard

Mix beets, horse-radish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt, pepper and a little dry mustard. Toss together and serve immediately or heat to boiling and seal in jars. Makes 1½ pints.

*If desired, omit red cabbage and add 2 oranges, seeded and ground or chopped, including rind.

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Jams, Jellies, Pickles, Relishes, VinegarsAssorted Relish Recipes

Pepper Relishsubmitted by Winchester32

12 red peppers12 green peppers12 onions, peeled2 cups vinegar1 ½ cups sugar2 tablespoons salt

Split the peppers and remove the seeds. Chop peppers and onions coarsely, cover them in boiling water and let stand for 5 minutes. Drain. Combine remaining ingredients and boil for 5 minutes, add vegetables and boil together 10 minutes. Pack in hot sterilized jars; seal. Makes 2 pints.

Relishsubmitted by Winchester32

12 large cucumbers or 12 c. zucchini4 large onions2 green peppers2 red peppers (sweet) or 1 jar of pimentos4 tsp of mustard seed4 tsp of celery seed2 tsp of salt1/2 tsp of cloves3 tsp of turmeric 5 c. sugar1 Qt. vinegar

**Coarsely grind cucumbers, onions & peppers. Boil for 15 minutes in 2 Qt. water. Drain & add sugar, vinegar & spices. Boil for 20 minutes. Put in jars and seal. (no canning info given).

Basic Sauerkrautsubmitted by herbdoc

1 medium Cabbage, cored and shredded1 Tablespoon caraway seeds or juniper berries

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Basic Sauerkraut (Continued)

1 Tablespoon Sea Salt1/4 cup whey

In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer (non-metallic) for about 10 minutes to release the juices. Place in a quart/half gallon or gallon size jar. Press firmly with your pounder until the juices come to the top of the cabbage. The top of the cabbage should be a least 1-inch from the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.

This is the basic recipe for sauerkraut. There are a couple of guiding principles that you should glean from this. #1 – You use approximately 1 Tablespoon of sea salt (always, always use sea salt) for 1 cabbage.

If for some reason you are not able to express enough liquid to keep your veggies submerged, you can add some brine (1 TBS sea salt to 1 cup of water).

Note: Feel free to experiment with vegetables and spices. Oregano is wonderful. If you are a fan of Curry, try cumin, coriander and turmeric. The whey can be optional. When you add whey, you are introducing the probiotics from the milk. This is your starter. If you omit the whey, then you will develop a “wild fermentation” and the ever-present good bacteria will take hold and have lactic-acid producing bacteria will ferment your food. Whether you use a whey starter or go wild, you will end up with a powerfully nutritious healing food.

Variations – During Harvest season, whatever is ripe and freshly picked goes into my kraut.

Blueberry Syrupsubmitted by Homeshow (and Susan)

Start with 2 gallons of whole blueberries-cleaned. You could mash with a potato masher. I run them through the meat grinder on the Kitchenaid. Put the mash on the stove on low. Add a minimal amount of water so that the mash can be stirred freely. Bring the fruit mash to a bare simmer. stir occasionally to avoid burning. Strain. This should yield approximately 10 cups of juice. If not then add a small amount of water to get to 10. Add 10 cups of sugar to the juice. Bring to a light

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Blueberry Syrup (Continued)

boil. Put in hot jars with hot lids (pints and half pints). Place in a boiling water bath for 15 minutes.

Blythe's Watermelon Picklessubmitted by cdnguy

Seriously, Watermelon Pickles. Sounds gross, but I'm pretty sure you'll chow down hard on them if you make them. This is a recipe I all but forgot about until my Mom trotted it out again this summer. I think I ate a quart of them before I gave the jar back.

Here's how they go:16 cups watermelon pieces (approx. 1/2 a large watermelon1 cup saltcold water2 tablespoons whole cloves3 cinnamon sticks2 pieces ginger root1 lemon, thinly sliced8 cups granulated sugar4 cups white vinegar4 cups waterPeel off the rind and the pink flesh of a watermelon (eat it!), cut into 1 inch pieces. Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces-add more water if needed to cover watermelon. Let stand 6 hours ( i let stand overnight) drain and rinse well and cover with fresh cold water. Cook until just tender, drain. While this is cooking tie spices in a cheesecloth bag and combine with remaining ingredients (8cups sugar, 4 cups vinegar, 4 cups water) and simmer for ten minutes. Add watermelon pieces and simmer until clear, remove spice bag. ( add boiling water to syrup if it becomes too thick before the watermelon pieces are clear). Pack, boiling hot into sterilized jars, leaving 1/8 inch head space. Seal.Yield 6 (8 oz.) jars.

Brandied Peachessubmitted by Winchester32

1 peck of peaches, skinned

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Brandied Peaches (Continued)

Sugar to half their weight1 quart brandy

Alternate in stone jar, layers of peaches with sugar until filled. Add brandy. Cover closely, using cheesecloth or unbleached muslin under the jar cover. Keep peaches submerged in sirup at all times. May be used after 1 week. Keep in cool place.

* A peck is 2 gallons, 8 quarts, or 1/4 bushel.*

Bread and Butter Picklessubmitted by Winchester32

6 quarts sliced cucmbers1 1/2 quarts sliced onions1 1/2 quarts pickling vinegar3 1/2 cups white sugar1/2 cup mustard seed1/4 cup celery seed1/2 cup pickling spices1 tablespoon turmeric

Slice cucumbers and onions and let stand overnight in weak brine, 1/4 cup salt to each quart of water. Drain. Combine all other ingredients and bring to boil. Add cucumbers and onions and heat just to the boiling point but do not let boil. Seal in hot, sterilized jars.

Source:The OregonianPortland, OregonThursday, August 17, 1950

Bread and Butter Pickles 2submitted by Fritz Monroe

2-1/2 cups granulated sugar2 cups cider vinegar (5% acidity)1 cup water1 tsp salt

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Bread and Butter Pickles 2 (Continued)

1 tsp celery seed1 Tbsp mustard seed1-1/2 Tbsp mixed pickling spice (cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)3-1/2 pounds cucumbers, cut into 1/4” slices

In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar.Add cucumber slices. Return to a boil, stirring gently and trying to submerge slices as they cook.When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green.Move slices to hot jars and fill to about 1/8" with brine.Process in a boiling water canner — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars

Bread and Butter Pickles 3submitted by TwoBluesMama

4 qts. cukes slices into 1/4" slices6 med. onionsJalapeños sliced into rings (with seeds) (2 per jar - more if you like)3 cloves of garlic (I used 7 - 1 per jar - I figure if SHTF there may be vampires as well as zombies)6 bell peppers (I omitted these today because I don't have any yet and added the jalapenos instead but you could do both if you like)1/2 c. canning salt4 c. sugar3 c. vinegar1-1/2 tsp. turmeric1-1/2 tsp. celery seed1 tbsp. mustard seed

Sprinkle cucumber slices with 1 tbsp. salt and cover with ice. Let sit 3 hours. Drain well. Mix spices, sugar, vinegar and salt heat to boiling. Add onions and cukes and heat until they change color. Assemble hot jars and add 2 sliced jalapeños per jar and then ladle in the cukes and onions. Add hot lids and boiling water process 5 minutes (more time for high altitude is needed).

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Bread and Butter Pickles 3 (Continued)

Makes approx. 7 pints. Store for 3 months and then enjoy.

Chili Sauce (makes about 8-9 quarts)submitted by Sherman

7 quarts thick tomato juice2 12 oz cans of Tomato Paste1/3 C. Garlic powder--heaping1/3 C. Chili powder--heaping3 1/2 Tbs Cumin powder1/4 C. rubbed Oregano--heaping1/3 C. salt (optional)!/3 C. Brown Sugar--packed1/2 tsp black Pepper

Mix well, bring to boil, stirring often. Open kettle canningwill "steep" and strengthen the flavors over time. For a much stronger, HOTTER, and spicier Chili--halve again or double theoregano, pepper, brown sugar, garlic powder, and cumin.Or mix all ingredients well and pressure can for 20 minutes at 15 pounds.

To use the tomatoes out of your garden get a SQUEEZO device,great for turning regular tomatoes into juice and roma/pastetomatoes into real thick juice, a thin sauce. You don't even haveto peel or core the tomatoes, the SQUEEZO does that as itjuices. And it's hand operated.

Chili Sauce 2submitted by Winchester32

12 large ripe tomatoes2 large onions4 green peppers2 tablespoons salt½ cup sugar1 teaspoon cinnamon1 teaspoon ground cloves

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Jams, Jellies, Pickles, Relishes, VinegarsChili Sauce 2(Continued)

2 ½ cups vinegar

Peel the tomatoes and onions, remove seeds from peppers and chop them fine. Stir all together and add salt, sugar, cinnamon, cloves and vinegar. Cook slowly for 45to 60 minutes or until thick, stirring occasionally. Pour into hot sterilized jars and seal. Makes 4 pints.

*If desired, add 2 hot red peppers, seeded and chopped.

Chow Chowsubmitted by Winchester32

4 quarts green tomatoes¼ cup salt6 small onions1 pint cucumbers1 green pepper1 bunch celery1 quart vinegar1 cup brown or white sugar½ teaspoon cinnamon½ teaspoon ground allspice1 tablespoon dry mustard

Chop tomatoes and mix with salt. Let stand overnight. Next morning, drain tomatoes and add onions, cucumbers, pepper and celery, chopped fine, vinegar, sugar and spices. Cook mixture until vegetables are tender and clear, stirring well. Pack into clean sterilized jars and seal. Makes about 5 quarts.

*Alternative recipe*

18 green tomatoes1 bunch celery8 cucumbers5 dozen small green onions1 pound green string beans1 cauliflower3 red peppers½ cup salt

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Chow Chow (Continued)

2 quarts vinegar1 cup brown sugar2 tablespoons turmeric4 tablespoons mustard seed1 tablespoon cloves1 tablespoon pepper

Dice tomatoes and cucumbers, skin onions and remove tops, cut beans into small pieces, separate cauliflower into flowerets and chop peppers. Arrange vegetables into layers, sprinkling each layer with salt. Let stand 24 hours, then drain. Combine vinegar, sugar and spices and heat to boiling, stirring well. Pack into hot sterilized jars and seal. Makes 6 quarts.

Cortido (Latin American Sauerkraut)submitted by herbdocNote: This is my favorite

1 large cabbage1 cup carrots – sliced or grated2 medium onions1 TBS dried oregano1 tsp. chili powder or red pepper flakes1 TBS sea salt1/4 cup whey

In a bowl, mix cabbage with other ingredients, sea salt and whey. Pound with a wooden pounder or a meat hammer (non-metallic) for about 10 minutes to release the juices. Place in a quart/half gallon or gallon size jar. Press firmly with you pounder until the juices come to the top of the cabbage. The top of the cabbage should be a least 1-inch from the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.

This is the basic recipe for sauerkraut. There are a couple of guiding principles that you should glean from this. #1 – You use approximately 1 Tablespoon of sea salt (always, always use sea salt) for 1 cabbage.

If for some reason you are not able to express enough liquid to keep your veggies

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submerged, you can add some brine (1 TBS sea salt to 1 cup of water).

Note: Feel free to experiment with vegetables and spices. Oregano is wonderful. If you are a fan of Curry, try cumin, coriander and turmeric. The whey can be optional. When you add whey, you are introducing the probiotics from the milk. This is your starter. If you omit the whey, then you will develop a “wild fermentation” and the ever-present good bacteria will take hold and have lactic-acid producing bacteria will ferment your food. Whether you use a whey starter or go wild, you will end up with a powerfully nutritious healing food.

Cucumber Picklessubmitted by Winchester32

10 pounds small cucumbers1 cup salt1 gallon water3 quarts vinegar1 quart water6 cups sugar1 ounce mixed whole pickling spices

Select cucumbers of uniform size, from 2 to 2 1/2 inches long; wash thoroughly. Combine salt and 1 gallon water, add cucumbers and allow them to remain in the brine 24 hours. Drain. Tie spices in a cheesecloth bag. Combine vinegar, 1 quart water and sugar; add spices and cucumbers. Simmer (do not boil) 45 minutes. Let stand 2 to 3 days, then drain off pickle solution. Add 4 cups sugar to pickle solution and reheat. Pour over pickles and simmer 5 to 10 minutes. Let stand 2 to 3 days. Pack pickles in jars and fill with boiling pickle solution. Seal and store. Makes 4 quarts.

Drunken Peach Jamsubmitted by LvsChant

Ingredients:1 tsp. butter4 c. chopped peaches (1 pulse in the blender -- leave chunks for texture)1 pkg Sure-Jell pectin (regular)

Bring to a full rolling boil, then add 5 c. sugar all at once. Bring to a full rolling boil

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again and boil for exactly one minute.Remove from heat. Skim foam and let cool approximately 15 minutes, stirring occasionally. Add almost 1/2 cup brandy. Stir well. Put in jam jars. Hot water process for 20 minutes (wait until water boils to begin timing). Makes 7 1/2 cups jam.

Easy Canned Apple Pie Fillingsubmitted by TwoBluesMama

I thought I'd revive this recipe for those who have apple trees or are finding good deals on apples. This pie filling is so good - every time I whip together a pie with this people rave.

35 apples should make about 6-7 quarts (about 5 apples to a quart give or take depending on the size of the apples - ours are smaller off our trees).

Canning basics - hot sterilized jars & hot lids ready. Water bath canner set up and ready. Peel apples and slice into bowl of water with added fruit fresh (ascorbic acid) or lemon juice. In a large pot add 10 cups water; 4-1/2 cups sugar; 4 tsp. cinnamon ;1 cup of cornstarch; 1 tsp. salt; 3 Tbsp. lemon juice. Stir and bring to a boil and boil until clear and starting to get thick. Set up your hot jars (1 or 2 at a time) and add well drained apple slices and then cover with hot boiled liquid. LEAVE at least 3/4" head space as they like to boil over. Add lids and seal. Set in canner and repeat until all are ready. Boil in water bath canner 20 minutes (time is for low altitudes - at altitudes of about 3,000 ft. add 2 minutes extra per each additional 1,000 ft.) Cool, remove bands, wash outside of jar and store.

To use make double pie crust - add filling - bake 400 degrees for 30-40 minutes.

Fireballssubmitted by Hare of Caerbannog

1 gallon cherry tomatoes (green tomatoes work best)4 garlic cloves4 celery stalks cut the height of a quart jar4 hot peppers4 clump of fresh dill1 quart water1/2 cup pickling salt

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2 quarts white vinegar

Combine water, salt & vinegar. Bring to a boil.

To each of four quart jars add a garlic clove, a celery stalk, a hot pepper, and a head of dill.Pack cherry tomatoes into the jars. Pour hot brine over tomatoes, leaving 1/2 inch head space.Remove air bubbles, adjust lids, and process in boiling water bath for ten minutes. The longer they age, the better they get.

Notes: Some things we learned: The celery is good, but next batch we will peel the outside of the celery to avoid the strings. No ripe tomatoes in the next batch. Only solid green ones. The ripe ones fall apart.This time we will use a little more dill because whatever the question, a little more dill is the answer.

Freezer Corn submitted by Winchester32

I love corn on the cob, but this recipe makes it like eating candy! My mother made it all the time when I was a kid and I tried it myself last fall. Mmmmmmm

You'll need:

*A large baking pan*36 medium ears of corn*1 pint of whipping cream (not cool whip, whipping cream that is sold near the milk.)*1/2 pound of butter

Cut the corn from the cob (no boiling or cooking) and place in baking pan. Add the butter & whipping cream.

Cook at 325 for one hour, stirring frequently.

As it cools, continue to stir regularly until only slightly warm and then store in freezer. I put mine in food sealer bags & seal, but my mother always used Tupperware freezer containers.

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Jams, Jellies, Pickles, Relishes, VinegarsFruit Butter Recipes

Apple Buttersubmitted by Winchester32

4 quarts of sweet cider2 ½ quarts quartered tart apples2 cups sugarSpices if desired: cinnamon, cloves, ginger

Boil cider until it is reduced to 2 quarts. Add peeled, quartered apples and cook until very tender. Put through colander, add sugar and spices and cook until thick, stirring to prevent burning. Pour into clean hot jars and seal. Makes 3 pints.

Grape Buttersubmitted by Winchester32

4 pounds ripe grapes1 cup water2 cups sugar

Wash and stem grapes. Add water and cook until tender. Rub through sieve. Add sugar and cook until thick and clear. Pour into hot jars and seal. Makes 3 (8 ounce) jars.

Peach Buttersubmitted by Winchester32

4 pounds peaches2 cups water sugar

Peel peaches if very fuzzy. Slice, discarding stones, and cook with water until tender. Rub through sieve, measure pulp and add ½ the volume of sugar. Cook until thick, pour into clean hot jars and seal. Makes 3 pints.

Plum Buttersubmitted by Winchester32

4 pounds plumssugar

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Jams, Jellies, Pickles, Relishes, VinegarsFruit Butter Recipes Plum Butter (Continued)

Wash and stem plums. Crush a few plums to produce enough juice to prevent burning. Cover and cook until tender. Rub through sieve and measure pulp. Measure half as much sugar as pulp. Cook pulp until thick, add sugar and cook quickly until thick, stirring constantly. Pour into clean hot jars and seal. Makes 3 pints.

Tomato Buttersubmitted by Winchester32

5 pounds tomatoes1 cup vinegar3 cups sugar1 small stick cinnamon½ ounce ginger root½ tablespoon whole cloves

Peel and slice tomatoes. Add vinegar and sugar. Tie spices in a bag and add. Cook until thick, stirring almost constantly to prevent scorching. Remove spices. Pour into clean hot jars and seal. Makes 4 pints.

Tomato and Apple Buttersubmitted by Winchester32

2 cups tomato pulp2 cups apple pulp3 cups sugar1 orange

Cook tomatoes and apples until tender and rub through sieve. Measure pulp and combine with sugar and juice and rind of orange. Cook until thick, stirring frequently. Pour into clean hot jars and seal. Makes 3 (8 ounce) jars.

Garlic Dill Picklessubmitted by Wyochrissy Bring to a boil: 3 qts water 1 qt vinegar

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3/4 c canning and pickling salt Have 7 sterilized, wide mouth quart jars ready. Fill each with: 1-2 cloves garlic (optional) several sprigs fresh dill (or a whole 'head' seeded out works great) 1/8 tsp alum Pack in the cucumbers. Can leave whole or slice up any way preferred. (for some zip, can add some red pepper flakes or a sliced jalapeño) Pour boiling water mixture into jars, up to 1/4 inch from top. Wipe edge of lids dry, cover with warmed seals and screw on the lids. (To warm seals and lids I just leave them in boiling or near boiling water until ready to use, then quickly dry them with a clean towel) NO NEED TO WATER BATH. In fact, they will get cloudy if you do. This recipe will seal up just fine as they cool. Sometimes takes overnight. The last time I made these I actually got 9 quarts out of it. (Pickles were packed so tight the water mixture went further.) You know they are good when the lids won't pop up and down. Wait 6 weeks to eat. (Although we cheated recently and ate some that were only 2 weeks old and they were awesome!)

Grandma's Cocktail Pickles (sweet)submitted by LvsChant

Slice (thickly) 7 lbs. pickling cucumbers. Cover with 2 cups hydrated (pickling) lime in 2 gallons of water (i use a big Rubbermaid container with a lid -- Grandma had a huge glass butter churn). Use glass, pottery, or granite to 'cook' them. Let soak for 24 hours. Drain, wash well. Cover with water and soak 3 hours. Drain. cover with the following liquid:

2 quarts vinegar 4 1/2 lbs. sugar (approx. 9 cups) 1 tsp. celery seed 1 tsp. whole cloves 2 tsp. mixed pickling spices 2 tsp. salt 1 tsp. whole mustard seed

Let soak overnight in mixture, then boil until the pickles are clear. This will take anywhere from 35 minutes to an hour or so, depending on the thickness of your pickle slices. I have been so anxious to try them that I have tried them out immediately (and they weren't bad), but they will improve if you can wait and leave them in the jars for awhile first. The soaking in lime makes them so wonderful and crunchy... you'll love them.

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Bottle up in pint jars and seal after water bath. Makes about 10 pints.

Green Tomato Jamsubmitted by Winchester32

8 pounds green tomatoes6 pounds sugar1 tablespoon preserved ginger6 lemons

Wash the tomatoes, remove any dark parts about the stems, and weigh them. cover them with boiling water, let them stand five minutes, drain and slice them into a preserving-kettle, placing a layer of the tomatoes, then a layer of sliced lemon, then the sugar with the ginger sprinkled over it. Let the mixture stand overnight. Drain and boil the sirup for ten minutes. Skim, add the tomatoes and cook rapidly until they are clear. Pour into clean, hot jars and seal.

Hominysubmitted by theadob

This week I am recreating a recipe from my wife's family creating hominy out of field corn that I picked for free from a local farmer's harvested field. I just walked along and picked up ones that the harvester missed (with his permission of course).

I removed the dried corn from the cob using 8 ears of corn. I put that corn into a large crock pot over night on the lowest setting. In the morning, I stirred it and put 4 tablespoons of baking soda into the crockpot. This started fizzing and the corn turned a bright yellow. The corn cooked for another 8 hours in the crockpot. After rinsing the hominy several times to remove the baking soda we fried it in bacon grease or butter. It was incredible. And for the most part it didn’t cost me a thing other than a little baking soda. The old timers in my wife's family used lye but there is little difference in the result.. From those 8 ears of corn, I then canned 18 pints of hominy for later consumption. (the corn kernels puffed up to about 6 times their regular size.)

My next project is to deep fry some to see if i can make a type of corn nut out of them.

Note: You can also use pickling lime in place of lye or baking soda.

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Jams, Jellies, Pickles, Relishes, VinegarsHoney Spiced Peachessubmitted by eno

Makes about 3 (32 oz) quarts [Note: I used 25 small-to-med peaches, some with bruises, and cut them in half after peeling. No matter how hard I tried, short of crushing the fruit, I got 4 qts.]

You will need:

* 8 lb peaches (about 24 small) * 1 cup sugar * 4 cups water * 2 cups honey * 1-1/2 tsp whole allspice * 3/4 tsp whole cloves * 3 sticks cinnamon * 3 (32 oz) quart glass preserving jars

Directions:1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.2.) WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.3.) COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.4.) PACK hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.5.) LADLE hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.6.) PROCESS filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Jalapeno Hot Saucesubmitted by yrone

Ingredients

2 teaspoons vegetable oil 50 fresh jalapeno peppers, sliced

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6 cloves garlic, minced 1 cup minced onion 1 1/2 teaspoons salt 4 cups water 2 cups distilled white vinegar

Directions:

In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

I cut this recipe in 1/2 and still have a crap ton! Also there is a guy at the farmers market who sells a wicked spice blend of chipotle seasoning and I put some of that in there as well and OMG! Its the best thing I've ever had. If you don’t want to burn ALL your taste buds off, then boil the jalapenos FIRST for a little bit, maybe 5 minutes and pour out the water that should cut the heat by about 1/2. My next batch I'll be doing this.

Kim Chi – Korean Sauerkrautsubmitted by herbdoc

1 head Napa Cabbage1 bunch green onions1 cup carrot – finely sliced or grated1/2 cup daikon radish – grated or finely sliced1 TBS ginger – fresh-grated3 cloves garlic1 TBS sea salt1/4 cup whey

In a bowl, mix cabbage with other ingredients, sea salt and whey. Pound with a wooden pounder or a meat hammer (non-metallic) for about 10 minutes to release the juices. Place in a quart/half gallon or gallon size jar. Press firmly with your

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pounder until the juices come to the top of the cabbage. The top of the cabbage should be a least 1-inch from the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.

There are a couple of guiding principles that you should glean from this. #1 – You use approximately 1 Tablespoon of sea salt (always, always use sea salt) for 1 cabbage.

If for some reason you are not able to express enough liquid to keep your veggies submerged, you can add some brine (1 TBS sea salt to 1 cup of water).

Notes: Feel free to experiment with vegetables and spices. Oregano is wonderful. If you are a fan of Curry, try cumin, coriander and turmeric. The whey can be optional. When you add whey, you are introducing the probiotics from the milk. This is your starter. If you omit the whey, then you will develop a “wild fermentation” and the ever-present good bacteria will take hold and have lactic-acid producing bacteria will ferment your food. Whether you use a whey starter or go wild, you will end up with a powerfully nutritious healing food.

Lena's Pear Preservessubmitted by Susan1957

My sister has a pear tree so we make pear preserves like our mother did and can pears.Peeling the pears is the hardest job. We use a potato peeler. Quarter peeled pears, remove the core, then slice each quarter in thin slices. 6 cups of peeled pears, 6 cups sugar, 1/4 cup lemon juice (I used bottled), 2 cups water. In heavy cast iron pot cook on medium high and stir constantly. NO Pectin is needed. Cook until turns a golden amber color and syrup is really thick. It will become like honey. Ladle into hot jars. Cooking time is about 2 hours.

Great on a hot buttered biscuit.

Mint Jellysubmitted by Roswell

I made mint jelly last night from mint in my garden and thought I'd share the recipe. Mint jelly is delicious if you haven't ever had it. My wife's favorite dish is

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Jams, Jellies, Pickles, Relishes, VinegarsMint Jelly (Continued)

lamb which just happens to be 500 times better with mint jelly. Mint jelly is also good with pork or on a cracker with cream cheese. In the store it can be hard to find and often expensive when you do. So, this is just one small way to be a little more self-sufficient.

So, here is the recipe.Ingredients

* 1 1/2 cups packed fresh mint leaves and stems * 2 tablespoons lemon juice * 2 1/4 cups boiling water * 1 drop green food color * 3 1/2 cups white sugar * 6 fluid ounce liquid pectin

Directions

1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint water. 2. Place 1 2/3 cups mint water into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal. 3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

* As an added touch I snip off the tops of some of my mint plants and place one in each jar before pouring the hot jelly in. I also prefer to use a real pressure cooker rather than a stockpot to ensure I have a good seal that will last.

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Jams, Jellies, Pickles, Relishes, VinegarsNever-Fail Dill Picklessubmitted by Winchester32

2 quarts fresh cucumbers2 heads dill3 tablespoons sack salt1 cup pickling vinegar3 cloves garlic, cut2 tablespoons mixed whole spices

Pack clean cucumbers closely in half-gallon jar. Sprinkle the chopped heads of dill throughout as jar is packed. Add remaining ingredients and fill jar with cold water. Screen on cover. Shake jars occasionally until salt is dissolved. Do not use for two weeks.

Source: The Oregonian, Portland, Oregon, Thursday, August 17, 1950

New Mexico Gringo Killersubmitted by trhooka I only can this every two years from peppers grown in the garden. Use a stainless steel pot. If you use cast iron everything you cook in it will have the hot sauce taste in it for quite a while.

25 habanero chile10 Ty hot peppers10 cayenne peppers 2 large yellow onion 1 tablespoon minced garlic 2 cups celery -- chopped 1 bunch (4 oz) cilantro -- chopped 2 cups cider vinegar 2 cups brown sugar 4 tablespoons cumin -- ground 6 tablespoons salt 6 tablespoons pickling spice10 pounds tomatoes -- skinned & cored

Blanch, peel and smoke vegetables (except peppers) over hickory chips for approx. 2 hours. Place smoked vegetables & remainder of ingredients in a large pot.Simmer approx. four hours. Allow to cool & run thru a food mill.

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Jams, Jellies, Pickles, Relishes, VinegarsNew Mexico Gringo Killer (Continued)

Place in jars & Boiling Water Bath for 15 minutes for pints & half-pints.

Yield: 4 pints

Pear Honey submitted by LvsChant

8 pints of ground pears8 pints sugar3 1/2 cups crushed pineapple

Cook until clear or thick as you like it. (Water bath can in jelly jars as usual – Grandma didn't include this type of directions on her recipes).

Pepper Mangoessubmitted by Winchester32

1 qt. chopped cabbage1 onion, chopped2 tbsp salt3 1/2 tbsp mustard seed3 1/2 tbsp celery seed, crushed1 1/2 cups sugar11 cups vinegar12 large sweet peppers1/2 cup grated horse radish1 stick cinnamon

Combine cabbage, onion, 1 tbsp salt, 2 tbsp mustard seed, 2 tbsp celery seed, 1/2 cup sugar and 3 cups vinegar and let stand 12 to 24 hours. Soak peppers in brine (1 cup salt to 1 gallon water) 24 hours. Rinse peppers in fresh water, cut a circle off top of each pepper and scoop out seeds and midribs.Then soak in cold water 1 to 2 hours. Combine remaining mustard seed, celery seed, sugar and vinegar, add horse radish and cinnamon, heat to boiling and cool. Drain peppers, stuff with cabbage mixture, replace pepper tops and fasten with toothpicks. Pack in sterilized jars and fill with cold vinegar mixture.

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Jams, Jellies, Pickles, Relishes, VinegarsPiccalillisubmitted by Winchester32

2 to 3 sweet green peppers12 pounds green tomatoes4 onions1 cup salt3 quarts vinegar4 cups sugar1 teaspoon ground ginger1 teaspoon cinnamon2 tablespoons mustard seed1 cup grated horse-radish

Removed seeds from peppers. Chop vegetables very fine. Arrange vegetables in layers sprinkling each layer with salt and let stand overnight. Drain and add remaining ingredients. Cook until tender, stirring occasionally. Pour into hot sterilized jars and seal. Makes 12 pints.

**Alternative recipe**

Instead of using the above ingredients, use the following:

2 sweet red and green peppers4 cups chopped green tomatoes1 cup chopped celery 2 large onions1 small head cabbage½ cup salt3 cups vinegar1 pound brown sugar 1 teaspoon dry mustard1 teaspoon turmeric

Prepare as above.

Pickled Beetssubmitted by Winchester32

4 cups slice cold cooked beets½ recipe Spiced Vinegar

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Pickled Beets (Continued)

Place beets in clean hot jars, cover with hot spiced vinegar, using horse-radish. Seal jars and let stand for 36 hours before using. Makes 2 pints. Add 1 sliced onion if desired.

Pickled Eggssubmitted by Woody Borghini

1/4 tsp coriander1/2 tsp black peppercorns6 juniper berries (I used allspice)1 tsp salt2 cups apple cider or malt vinegarSprig of thyme or oreganoSlice of carrot12 hard boiled and peeled eggs

Simmer liquids and spices.Pour over peeled eggs in a quart jar. (Linked recipe says pint, but it is most definitely a quart, unless you are doing quail eggs or something.)Pickle in fridge for 2 weeks.Anxiously await enjoyment.

Pickled Fish submitted by trhooka

2 lb Fish fillets Salt 1 c Vinegar 1 c Water Pickling spices Onions Sugar Salt fish and leave overnight in fridge. Next morning wipe off. Boil the vinegar, water, spices and onions until the onions are done. Then put fish in vinegar and boil for 3-5 minutes. Add 1 teaspoon sugar for each quart. Process 5 mins in BWB. Good luck!

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Jams, Jellies, Pickles, Relishes, VinegarsPickled Horse-Radishsubmitted by Winchester32

2 cups grated horse-radish2 tablespoons sugar1 teaspoon salt2 cups cold vinegar

Mix all ingredients together thoroughly. Pour into cold sterilized jars, seal. Makes 4 half pints.

Pickled Okrasubmitted by trhooka

3 pounds okra, whole6 hot red or green peppers6 garlic cloves1 1/3 cups water1 quart vinegar½ cup salt1 tablespoon mustard seed

Wash okra. Trim stems; do not cut into pods. Pack okra into clean, hot pint jars; add hot pepper and garlic clove to each jar. Bring remaining ingredients to a boil. Cover okra with hot liquid, filling to ½ inch from top. Adjust jar lids. Process in boiling water for 10 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.

Pickled Sweet Red Pepperssubmitted by Winchester32

6 or 7 large red peppers3/4 cup of sugar1 1/2 cups of vinegar

Wash peppers, remove tops and seeds and cut peppers into strips. Cover strips with boiling water. Let stand 2 minutes. Drain. Pack peppers into hot sterilized jars. Boil sugar and vinegar together for 5 minutes. Pour over peppers to fill jars. Seal. Makes about 3 (8 ounce) jars.

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Jams, Jellies, Pickles, Relishes, VinegarsRed Pepper Jellysubmitted by Duckster

So, it's Friday, dinner is in the crockpot simmering away, the dog has been walked, house is clean, day is crappy, cold and wet, and it's only 1. what to do? Red Pepper Jelly! Peppers were at 88 cents a lb. at the local discount grocery, so we loaded up. And, frankly, are sick of peppers. The only real solution is to make them into fancy Christmas gifts.

Here's the recipe: 6 small sweet red peppers1 C white or cider vinegar1/2 tsp salt5 C white sugar1 bottle (or two pouches) liquid pectin, 170ml total

First, core and chop the peppers. I've done this a lot, I almost always wind up with 4 pieces of pepper (the 4 sides, usually). Chop into smaller pieces to fit in the food processor. Blend until you get this consistency: a lot of fluid, and the peppers should be about 3x bread crumb size. My recipe calls for 2 cups of pureed peppers, I used slightly more than this, because experience has taught me how much I need to get exactly 6 250ml jars. Mix the vinegar, salt, and peppers, and simmer for 10 mins, or until peppers are tender. Add 5 cups of white sugar, and boil hard for 1 minute. Make sure your spoon has a long handle, or you have a splatter screen. Sugar is essentially napalm at 100C, so do not get any on you. It doesn't hurt at first. Then, of course, you're crying and your wife is laughing at you. Also at this point I add my heat, a sprinkle of cayenne pepper (not pictured). Not much, a little goes a long way. Take the peppers off of the heat, and immediately stir in all of your pectin. Keep stirring for at least 5 minutes to evenly distribute the pepper pieces in the jelly (I admit, mine have never been evenly distributed, my pepper always floats to the top half of the jar. So, 5 minutes is the bare minimum. 6-7 would probably be better.).

As all this is happening, sterilize your lids and tools. The instructions recommend putting the lids in a separate pot, at below boiling. I like to pile them into a silicone strainer, and holding them in the water I have the jars in. Give it 4-5 minutes in the water. Take out your jars, place them on something other than your countertops for protection, and start filling your jars. Leave 1/2" headspace above the liquid. That is, the top of the liquid should be no closer AND no farther than 1/2" from the top of the jars. I like to fill the furthest jars first, because then I don't have to worry about overfilling the nearer jars with drips. When your jars are all full, very carefully

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Jams, Jellies, Pickles, Relishes, VinegarsRed Pepper Jelly (Continued)

wipe the rims and threads of the jars. The rims, because debris will prevent a vacuum seal, and the threads, because that much sugar will stop your rings in their tracks, making the jars nigh impossible to open. Using a lid lifter (so your dirty hands don't contaminate the lids) place a center lid on the jars. Screw on your lids to finger tight. That is, as soon as you start to feel resistance, slow down. If you have to use more than the tip of your thumb to tighten the ring, you're going too tight. Place your jars in the boiling stock pot of water on the stove. Use the jar lifter you've already picked up, this can be dangerous. Place one in the center first, then move around the outside, like you're putting lug nuts on. Crosswise. Make sure the water level at the end is 1" higher than your jars. I like to under fill my stockpot for this step, because it's easy to add a kettle's worth of water to bring the level up, and hideously dangerous to remove boiling water when there's too much. When they're all in, put the lid on the pot, and crank 'er up. When the pot is boiling again, start your timer. Boil hard for 15 minutes, not one second less.

Men, at this time, do the dishes. Sugar residue hardens to a concrete-like consistency, and if you enjoy being married, having a roof over your head, and sleeping in a bed, do the dishes. You have 15 minutes to kill now. Make them count. When the timer goes off, gently slide your pot off of the element, or turn off your gas burner. Leave the pot for 10 minutes. After 10 minutes, again using your jar lifters, put the jars somewhere you can leave them for 24 hours. I like to put them on a stack of newspaper, to protect the counter and just because it seems right in my head. Do not tip the jars to drain the liquid on the lid. if you do that, you risk contaminating the seal. Just deal with the water on the floor afterwards. And there you have it! Let them sit, undisturbed, for 24 hours, and you should have no problems with the jars not setting. Enjoy with cream cheese on a cracker, or give as a gift this holiday season. Total time? 1 hour, 10 minutes.

Notes: from sarahluker: My in-laws love to eat it with crackers. They use jalapenos and pour the jelly over a brick of cream cheese.

Roaster Pan Applesauce or Apple Butter submitted by HelenWheels

If you are using a food mill you can skip the whole apple peeling and coring process. Just cut your apples into about 8 chunks/slices and place in a roasting pan. The peels and core are full of pectin and will help the apple butter set (but it will still set if you are using peeled apples).

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Jams, Jellies, Pickles, Relishes, VinegarsRoaster Pan Applesauce or Apple Butter (Continued)

Roast the cut apples with cinnamon sticks and pure maple syrup for a fabulous flavor. Grade B maple syrup is actually recommended in the cookbook because it has a stronger maple flavor.

When the apples are soft they are ready to go through the food mill (remove cinnamon sticks) or food processor. A food mill will automatically separate the good part of the apples from the skin/seeds/core.

I used a regular size roasting pan and used a mix of apples that I picked up in Ellijay, GA apple houses.

After cooking at 350* for about an hour, I ran them through a food mill. The yield from one roasting pan full of unpeeled, uncored apples was a 3.5 qt crockpot crock and a plastic tray holding the skins, cores and seeds. From that, I got 3 full quarts of applesauce and half a quart of apple juice. I combined juice from previous applesauce making to can the full quart: Pretty tasty! I added about 3/4 cup of sugar, some cinnamon & ginger and cooking for about 20 minutes after milling.

It took 20 minutes in a waterbath canner for the applesauce and 5 minutes for the juice.

South Texas Sunshine submitted by trhooka 2 -15 Habanero peppers 1 15 Oz DelMonte canned spiced peaches *can replace with mangos, apricots, papayas, or pineapple 1/2 Cup yellow mustard1/2 Cup brown sugar 1/2 Cup dark molasses 1 Cup distilled vinegar 1 Tablespoon cumin1 teaspoon mixed pickling spices* may be replaced with: 1/2 t. ginger, 1/4 t. allspice and 1/2 t. coriander 2 Tablespoon canning salt 2 Tablespoons Chili powder 1 Tablespoon black pepper

Peel and pit mango, slice and remove pulp. Place fruit slices and pulp in a blender. Remove stems from habanero peppers, place them in the blender Place all the other

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Jams, Jellies, Pickles, Relishes, VinegarsSouth Texas Sunshine (Continued)

ingredients in the blender and liquefy the whole mixture for about 2 minutes. Bottle sauce and let it age at least 1 week for the flavors to blend. This sauce will keep almost indefinitely due to the salt and vinegar beside that no bacteria would survive in the stuff * pickling spices should be placed in a cheese cloth bag and simmered in the vinegar for 20 minutes then dispose of them. Alternatively, grind spices to a very fine powder and add directly to the chili sauce.

Spaghetti Sauce (makes about 8-9 quarts)submitted by Sherman

7 quarts thick tomato juice4 12oz cans of Tomato Paste3 1/2 Tbs dried Basil leaves1/3 C. brown sugar--packed1/2 tsp coarse ground black pepper1/3 C. dried, chipped garlic--heaping1/3 C. dried Oregano leaves--heaping1/3 C. salt1/3 C. olive oil

Mix well, bring to boil slowly, stirring often, then simmer to thicken.Can be used for Goulash, in Lasagna, as BBQ sauce, in Spanish rice, etc. May be Open-kettle canned...using the last quart or so in pints for Pizza sauce as it is so much thicker at the bottom of the kettle. Watch closely and stir frequently as it scorches quickly. Or mix all ingredients well and pressure can for 20 minutes at 15 pounds.

Spanish Tomatoessubmitted by Winchester32

24 green tomatoes, sliced1 large onion, sliced2 green peppers, chopped¼ cup salt1 tablespoon peppercorns1 tablespoon mustard seed

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Jams, Jellies, Pickles, Relishes, VinegarsSpanish Tomatoes (Continued)

1 cup brown sugar2 quarts vinegar

Alternate layers of sliced tomatoes with layers of sliced onion and chopped green peppers, in a large crock and sprinkle each layer with salt. Let stand 24 hours, then drain. Cook gently 45 minutes. Pack into sterilized hot jars and seal. Makes about 4 pints.

For added color, cut 2 or 3 sweet peppers into strips and add to tomatoes in crock.

Spiced Vinegarsubmitted by Winchester32

4 cups vinegar½ cup sugar1 teaspoon salt4 tablespoons horse-radish1 tablespoon cinnamon1 teaspoon allspice1 tablespoon white mustard seed1 teaspoon whole cloves2 teaspoons celery seed

Combine vinegar, sugar, salt and horse-radish. The spices may be used either whole

Spiced Vinegar (Continued)

or ground, as preferred. If ground spices are used the pickles will be a darker color. Place ground spices in a cheesecloth bag and removed from the solution before pickles are canned. If pickle is one that is to be heated in the vinegar, the vinegar and spices are not previously heated. If pickle is to be placed in the jars cold and the hot vinegar is poured over it, the solution is heated to boiling and poured over the pickle.

Strawberry Jamsubmitted by Winchester32

1 quart hulled strawberries3 cups sugar

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Jams, Jellies, Pickles, Relishes, VinegarsStrawberry Jam (Continued)

Place berries in kettle over heat. Crush as they heat. When berries boil, add sugar and cook quickly until thick (not over 20 minutes), stirring frequently to prevent burning. Pour into clean hot jars and seal. Makes 4 (1/2 pint) jars.

Strawberry Preservessubmitted by Winchester32

3 pounds strawberries6 cups sugar

Use firm deep red berries. Wash, hull & weigh. Place in layers with sugar in large kettle and heat to boiling, stirring carefully to avoid crushing. Boil rapidly until clear. Pour into clean hot jars and seal. Makes 4 pints.

*Any berries except blackberries may be preserved by this method.

These strawberry recipes are from a WW2 era recipe book. For the preserves recipe, there is no listed cook time, so I just cooked them down until I liked the consistency. I also cut up my berries before cooking because I didn't want giant chunks of berries in the preserves. This recipe has an excellent flavor. I don't think I'll ever eat store bought jams again!

The jelly recipe is probably not as thick as store bought jellies, but is thicker than the preserves and will spread nicely. Both recipes double up easily as well.

Tabasco Pepper Refrigerator Picklessubmitted by joeinwv

Pack the Tabasco peppers in a quart jar - I add sliced carrots and onions - bring enough cider vinegar to cover to a boil w/ a tablespoon of salt and a tablespoon of sugar, a few whole cloves of garlic and a teaspoon or two of pickling spice - maybe add some fresh thyme to the jar, dump in the vinegar mix

let the whole thing cool off and put in the fridge - give it a week or so to cure - will keep in the fridge for a few months - these are not canned and need refrigeration

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Jams, Jellies, Pickles, Relishes, VinegarsTaco/Enchilada Sauce, 9 pintssubmitted by cearbhaill

Simmer a couple of hours, then divide into pint jars. Process at 10 pounds pressure for 15 minutes.

Here’s the mondo batch recipe:

1 – 106 oz can tomato sauce (Contadina is my favorite – Sam’s carries it)2 to 3 onions (or one LARGE onion), chopped, sauteed in olive oil, and pureed in the blender6 1/2 teaspoons oregano9 Tablespoons chili powder6 1/2 teaspoons dried basil6 or 7 teaspoons ground cuminseveral tablespoons minced garlic1/2 tomato sauce can (#10) of water1 teaspoon black pepper1 1/2 teaspoons salt

You could also add cayenne pepper to taste. Adjust seasonings to your liking.

Tomato Chutneysubmitted by Winchester32

4 pounds ripe tomatoes1 pound apples, chopped3 onions, chopped fine1 pint vinegar2 tablespoons salt2 cups brown sugar1 cup seeded raisins1 teaspoon cinnamon1 teaspoon dry mustard½ teaspoon cayenne

chop the tomatoes and add the apples and onions. Add the remaining ingredients and cook until the chutney is thick and clear, stirring occasionally. Seal it in hot sterilized jars. Makes 5 pints.

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Jams, Jellies, Pickles, Relishes, VinegarsTomato Chutney (Continued)

*Alternate recipe

If a hotter, more highly flavored chutney is desired, add to the above recipe:

½ teaspoon cayenne½ teaspoon allspice1 teaspoon cloves1 teaspoons mustard2 cloves garlic, crushed

Turkey Stocksubmitted by Morning Sunshine

but here is my bulk method:our local grocery store gives 50 cent off coupons for every $50 you spend starting in mid-October. A friend gives me hers, and I pool it with my parents or SIL and we get a free turkey.

I get free turkey stock every November. It works like this:about 2 weeks before Thanksgiving, I talk to various neighbors or friends and ask them to save the turkey carcass for me. I also claim the carcasses from the family functions I attend. I make a trip to all my suppliers on Friday or Saturday after Thanksgiving (I try to get there soon so they are not hanging onto "garbage" for me). I usually end up with about 7-8 carcasses.Day 1: I take my 2 23-qt presto pressure canners and fill about 1/2-way with water. I add 3-4 carcasses to each pot and simmer for one day.I strain the stock and place outside in the trunk of my car where it gets cold enough to solidify the fats, but the cats, etc cannot get to it.Day 2: I again fill my pots with water and reboil the carcasses, this time adding the celery, carrot and onion ends I have been saving in my freezer all summer. And simmer again. I skim the fat from the first batch of stock, and re-refrigerate.I strain the stock from day 2 and place outside in the trunk of my car, separate from Day 1.Day 3: I again fill my pots with water and reboil the carcasses, celery, carrot and onion ends. This time I add some vinegar to help leach out the calcium and other nutrients. I will also add any seasonings I want: bay leaves, pepper, thyme, sage, etc. no salt. and simmer again.I skim the fat from the second batch of stock, and re-refrigerate, mixed with the batch from day 1.

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Jams, Jellies, Pickles, Relishes, VinegarsTurkey Stock (Continued)

I strain the stock from day 3 and place outside in the trunk of my car, separate from Days 1-2.Day 4:I skim the fat from the third batch of stock, and mix with the batch from days 1-2.I throw out all the solids, and simmer all 3 batches of stock together IN ONE POT at this point, to get a consistent product. By this time I have got 98% of the fat out, and any I still have at this point, I don't worry about it. It is too much work, and a little fat is good flavor anyway. I simmer for about an hour, basically just enough to get it warmed up and mixed together.then I pull out my clean and sterilized quart jars. About 60 of them (it depends, really, I like to do multiples of 7 cuz that is how many fit in my canners at a time). I figure you get 6-8 quarts of good-flavored stock per carcass. so if I have 6 carcasses, I pull out 42 jars; 8 carcasses = 56I fill each jar about half way, using a strainer to catch the odd peppercorn or gristle. While I do this, I look at the color of the stock. Sometimes it is very concentrated and sometimes not. I would rather have lots of thinner stock than a few heavy bottles. if it is a thinner stock, I will fill up the jars all the way. This is a light to medium gold color. Since I have mixed all the stock together in one 23 gt pot, however, it is usually VERY concentrated. If it is a darker gold or brown, I only fill about 1/2 way. Then I add water to each jar until I hit the optimum color. I cannot describe it, but I have been doing this for enough years to see it.Then I fit the seals and the screw lids, and pressure can for 25 minutes.By the end of the day I have enough turkey stock to last all year, in soups and sauces.

In addition, I usually have chicken carcasses in my freezer too from the previous year that are just waiting. I throw those in too. Figure about 4 quarts for each chicken.I use my turkey stock for anything that calls for chicken broth.

Or for a quick chicken noodle soup:one bottle broth, a carrot or two shreddedsome angel hair pastasome dehydrated veggies ground up into powder (mushrooms, onions, celery, spinach, seasonings - things my family will not eat if they can see them)1 t saltvoila - homemade chicken noodle soup in the time it takes to boil the pasta to softness.

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Jams, Jellies, Pickles, Relishes, VinegarsVenison (Canned)submitted by Jloch76

6qts. Cubed venison. (1 inch to 2 inch square)6 cubes of beef or pork fatKosher SaltMinced onion or garlic (both are an if desired ingredient)

Cold pack meat tightly into quart jarsAdd 1 cube of fat or tallow per jar1/2 Tsp of salt1 Tbs of onion or garlic

Seal jars and process in hot water bath for 3 to 4 hours. Meat will make it's own juice.Pressure seal for 1 1/2 hours at 15 pounds pressure.

Note: Venison must be pressure canned for safety. Don't skip that last step.

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Legumes

Beans Bubba's Black Beans Can-do Bean Soup Cholent (Beans, Potatoes, Barley) Dad's Bean Soup French-Canadian Beans Italian Lentil Stew Jamaican “Peas” and Rice Lentils-Monastery Style Mom's Baked Beans Pinto Beans Pinto Bean Soup Stewed Sweet Beans Uppity Redneck Beans

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LegumesBeanssubmitted by Morning Sunshine

my favorite way of doing beans:

2 cups dry beans, rinsed and drainedthrow them into my 2-quart crockpotfill with water up to about an inch from the top of the potcoverturn on low overnightin the morning, I have lovely soft beans. sometimes though, if I am short on time, I will just leave them in there until lunch or dinner until I am ready to use them. They get a little soggy, and the top ones dry out a bit, but overall they are just fine even after 18 hours.

Black Beans and Ricesubmitted by CandyBabyE

Soak 1 lb black beans. Drain and rinse. Set aside.

Cook approx 1 lb of rice. Rinse and set aside.

Saute 2-3 onions, 3-4 cloves of garlic, 4-5 large tomatillos, 4-5 tomatoes, 3 Anaheim cihilis, 2-4 jalapenos ( de-seeded ). (These amounts make a very mild soup. You can increase the "heat" by adding more jalepenos, or substitute habenaros or whatever you like. This is a very flexible recipe.)

When done sauteing, put in large pot. Add beans and water. Cook until beans are tender. Salt to taste.

When ready to eat, dish into bowls, add rice and a good helping of chopped cilantro if desired. ( I love cilantro so I add lots) If you want to add other veggies that don't hold up to long cooking times, put some soup in a separate pot, add the extra veggies and heat till done before serving.

Keep rice in a Ziploc and add to hot beans when ready to eat.

Bubba's Black Beanssubmitted by Bubafat

This is a quasi Cuban style black bean recipe:

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Bubba's Black Beans (continued)

soak ½ lb dried (not canned) black beans overnight at room tempdrain water and rinse wellput in pot with water 3” higher than beansadd 3 cloves crushed garlic, a LITTLE salt and chopped onion (1 small)and bay leaves (3 fresh if available) and 4 slices good raw bacon(don't chop it, you remove it later)

Bring to boil then simmer very low heat for at minimum 1 hour.

In a separate pot first add a tsp of whole cumin seeds and hot oil and cook untilslightly toasted. Add 1 diced Serrano pepper, 1 finely mincedjalapeno pepper, 1 large onion chopped, a thumb sized piece of finediced ginger, 3 cloves of garlic (minced). Get nice and browned,almost burned at some places, deglaze with a sweeter white wine.

Remove bacon (feed to dog) and bay leaves from the beans. Strainbeans but keep the bean liquor. Do not rinse the beans! Add back 2cups of the liquor. You can use the rest of the liquor for a sauce orsoup...loads of nutrients in it. Add onion/pepper/ginger mix tobeans. Salt/pepper to taste.

Can-do Bean Soupsubmitted by Bradbn4

2 - 3 cup of pinto beans soak over night in the refrig1 can of tomato soup 1 can of corn1 ham - mostly bone works well (can use smoked turkey leg)1 can of diced chillies2 can of stewed tomatoes1 can of whole tomatoes1 can of rotel1 onion - dicedcarrots - I used the baby pre-cut ones from Walmart / Safewayfew diced peppers for color and taste Fresh ground pepper

Basically I just go look in my pantry and toss any can veggies that seem to call my

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Can-do Bean Soup (continued)

name when making this bean soup.This is a basic tomato soup with heavy amount of beans with chunks of ham. This is a good way to use that picnic ham bonethat has a bunch of meat still on it.

I use a pressure cooker and dump all the goodies into it and fill it up to the safe level with water.

I will often let the pressure cooker run for well over one hour when cooking this tomato bean soup. I don't add too much saltwhen cooking because the ham / smoked turkey legs can be very salty. I live above 6,000 feet so I know that will impact the over all cook time.

Cholent (Beans, Potatoes, Barley)submitted by OKGranny

1 ¼ cups dry mixed beans 2 Tbsp vegetable oil one large onion, coarsely chopped 3 cloves garlic, minced 1 ½ Tbsp Hungarian paprika 1 ½ tsp salt 1 ½ tsp pepper ¾ cup barley 1 ½ lb (700 g) potatoes, peeled, cut into large chunks 1 chunk (about 1 lb) beef brisket or flank steak or lamb1 smoked beef bone or marrow bone

You may use one kind of beans or mix several kinds. For eye-appeal, I like to mix small white navy beans and large red kidney beans or black beans. Rinse beans then soak for 5 to 8 hours in enough water to have three finger-deep water over top of beans. When soaked, drain.

Heat oil in a large heavy skillet over medium heat and sauté onion until transparent. Add garlic, stir for several minutes over heat then add paprika, salt and pepper, and continue to cook for a minute. Remove from heat.

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Cholent (Beans, Potatoes, Barley) (continued)

Combine beans, onion mixture, barley, potatoes, brisket and bone in a large baking dish or dutch oven with a tightly-fitting lid. Add water to cover. Place tightly covered pot in oven (seal lid with aluminum foil if not absolutely tight) and bake at 200 degrees F for at least 6 hours and up to 18 hours. Check liquid level occasionally to prevent cholent from drying out and replenish if needed.

Dad's Bean Soupsubmitted by LvsChant

1 med. onion, chopped1 stalk celery, choppedSaute in 1-2 T. olive or vegetable oil in big soup potWhen onion is starting to turn translucent, add in 1 lb. chopped ham and 1 tsp. paprika, salt and pepper.

Add in 1 pint crushed tomatoes (or nearest size can - I am using home-canned tomatoes), 2 cans navy beans (or alternatively, soaked beans from your dry beans stores), 2 bay leaves, 1 tsp. vinegar. Add water to cover and let heat through and simmer for at least 1/2 hour (longer if you need the beans to finish cooking).

Before serving, melt 2 T. butter; stir in 2T. flour and 1/2 tsp. paprika. Stir in to the bean soup to thicken.

Notes: I substitute any type of beans that strike my fancy and it still works well. You can also use the hambone from a whole ham (this gives a fabulous flavor), or use hamhocks (boil them to remove some of the salt first) for flavor.

I had to follow my father in law around the kitchen as he was making this; he doesn't typically measure anything and really couldn't tell me the recipe so that I'd be able to repeat it. It's a family favorite and very easy. I often do all the prep work and then dump the whole thing in my crockpot to finish cooking.

French-Canadian Beanssubmitted by cool blue

My Grandma's recipe(all amounts are approx., we mostly do it to taste)

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French-Canadian Beans (continued)

2 bags of Navy (white) beans 1 large onion (diced)1 can of tomato soup2 cups brown sugar (reduce if you want to add maple syrup)1/2 cup molasses1/2cup ketchup1/4 cup mustardbacon (as much or little as you like)salt and pepper to taste

Cook in a slow cooker, or covered in oven at around 250 until beans and bacon are done and onions are caramelized (at least two hours)

The beans don't come our right unless you add bacon, they need the oil/fat. You could substitute vegetable oil but it's not as good.

I've used vegetable oil and splenda brown sugar mix for a "vegetarian" version which turned out ok.

Italian Lentil Stewsubmitted by El Rhino

This is a common staple in my household. The vegetables used can be modified based on the season - in the summer we might throw some yellow squash in there, in the fall kale, etc.

2 quarts water and two tablespoons of vegetable base2 cups lentils3 carrots, chopped3 stalks of celery, chopped1 cup peas1/2 cup green beans1 onionOregano and parsley - use a lot. You can also add a little bit of fennel or tarragon2 tablespoons of garlic. A little more doesn't hurt it.

Cook until lentils are near ready (20-30 minutes) and then add a cup of penne pasta. Wait until pasta is done and you have a nice, hearty stew.

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Jamaican “Peas” and Rice submitted by lavendereagle

My husbands family are straight from the island and this recipe is from my MIL who is an awesome cook. "Peas" in Jamaica well at least in my family are beans of all sorts. For this recipe my MIL uses "small red beans" cause she likes the color.

1/2lb small red beansbrown riceone can of coconut milkscallionsthyme (use whole)onion (cut into chunks)garlicall spice berries 5 to 7hot pepper of your choice (use whole with stem) MIL use habaneros.

You may soak the beans over night but we don't. Put peas in pot, wash then fill pot to one and half inch over beans,add garlic, onion,and thyme. boil the heck out of them. About an hour to hour and half later when beans begin to soften add scallion, allspice berries, hot pepper, coconut milk full can. When beans are softening fish out scallions and hot pepper. Add rice and salt to taste enough for the water you have left. turn heat down then cook until all rice is cooked and water has evaporated. This is addicting so be careful.

Lentils-Monastery Styleby Chellieanne

In a large pot, saute for 3-5 minutes¼ c olive oil2 large onions1 carrot , choppedadd and saute one minute more½ t marjoram½ t dried thymeadd 3 cups sock or seasoned water1 cup of dried lentils, washedsalt to taste¼ cup chopped parsley1 can tomatoes

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Lentils-Monastery Style (continued)

Cook until Lentils are tender (about 45 minutes) and add ¼ cup sherry.

To serve, put 2 T shredded cheese in a bowl and add soup. Serve with corn muffins.Serves 4.I have a cheddar cheese corn muffin recipe if anyone would like it-

Mom's Baked Beanssubmitted by zookeeper

2lbs. of Kidney Beans Sorted and Soaked overnight .1 large onion2 c. sugar1 3-4 inch square of salt pork

Water to cover.You can put this in a crock pot on low for at least 12 hours or in a low oven for 12 hour.

Pinto Beanssubmitted by 2mommas

To start, just take a piece of ham, hambone or even some bacon chopped up. Add your Pinto beans (about 2 pounds)that have soaked in water for about an hour. Cover with hot water, leave lots of room for juice. Add one tablespoon sugar, and simmer this on low heat with a lid on it. Check about every hour and add hot water as needed. It needs to cook about 4 to 5 hours. When they get almost done, add one fourth cup cooking oil or lard ,or bacon grease, or even a bottle of bacon bits and salt to taste. They should make a soft brown juice and just the smell of them cooking will make your appetite better. You can add minced onion or any other spices you desire. I just cook them plain cause some of the office members don't like spices. Serve with some fried potatoes and cornbread. You can mash the leftovers for refried beans or make chili. Beans cooked like this get better the next day.

Pinto Bean Soupsubmitted by Johnny Swampwalker

I have a recipe for pinto bean soup I created by accident while trying to make

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Pinto Beans (continued)

refritos (refried beans):

2 cups dried pinto beans3-4 garlic cloves, minced (5-6 are better)large ham bone2 tsp salt1/2 tsp black pepper1/2 tsp cayenne pepper (if you like the fire )1/2 tsp thyme1/2 tsp oregano1/2 tsp parsley

Soak the beans overnight, or use the 'quick method': add enough water to cover dried beans, bring to a boil for 1 minute, remove from heat and cover for 1 hour. They can be cooked right after.

Drain the water and rinse. Add beans to the pressure cooker with enough water to cover about 1 inch. Add hambone and all ingredients EXCEPT salt. It's important to have the herbs added during pressure cooking, as it retains the flavour much more than standard cooking. Don't add the salt during pressure cooking; apparently this makes the skin on the beans tough.

Cook for 20 minutes once pressure is reached. After relieving the pressure, remove the hambone, stripping any leftover ham to return to the pot. Add the salt (to taste), and use a potato masher to mash the beans. Return to stove and simmer, stirring occasionally. Taste and add salt or pepper to adjust.

We usually add grated cheddar to each bowl of soup before serving. Like many items using cayenne, this seems to be better the next day as it has more flavor, and the mashed beans thicken it up a lot.

This is a universal favorite in my family.

Stewed Sweet Beanssubmitted by spartan

These beans are a nice variation on beans and rice and only requires basic ingredients, all of which store well. They are not overly sweet and balance out a

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Stewed Sweet Beans (continued)

salty/savory dish nicely. They keep a few days in the fridge and make for a quick filling lunch with leftover rice. This is just my version, there are many others around the Web.

You can use any dried bean with this recipe, but I find that cannellini beans yield the best flavor and texture.

2c dry beans, about 8oz.1/4c sugar. 1/2t baking soda1T soy sauce1T honey

1. Pick through the beans, rinse, and soak in plenty of water for at least 4 hours, overnight is best.2. Drain the soaking water and put the beans in a fresh pot with water to cover. Bring to a boil, drain, and rinse. This gets rid of the scum on the beans and makes for a cleaner finished product. I do this with all of my beans now that I found the tip.3. Cover with water again and and add the baking soda. The baking soda makes the beans more tender. It can be omitted if you want to.4. Bring the beans to a boil, lower to a simmer, and cook for 40-60 minutes, until the beans are firm but tender. If you boil off enough water to uncover the beans, add some warm water until they are covered again.5. Add the sugar and simmer for another 30 minutes. They will take on a caramel color. Add the soy and honey, simmering for another 10-15 minutes.

Uppity Redneck Beanssubmitted by calamityjane

2 tsp Salt (or to taste)½ tsp Ground Black Pepper¼ tsp Cayenne¼ tsp Chili Powder1/8 tsp Garlic Powder1/8 tsp Celery salt½ tsp Parsley (dried)1 tsp Onion Flakes

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Uppity Redneck Beans (continued)

1/3 tsp Paprika3 cubes Beef Bullion4 Bay Leaves

(Dump all of that into one little bowl)

2 cups of Pinto Beans (rinse in colander, then into a bowl of water, stir it around and look for uglies, half beans, skins, rocks, tumors and you know.. weird looking stuff. Pick it all out, and dump it back into the colander, rinse and do it two more times ~ until you are sure the water looks clean. You'll get some sneaky floaters this way, get rid of them. Don’t even mess with questionable beans.. throw them OUT. If you don’t one bean can screw up the whole pot and make your elbows reverse.)

1 block of Salt Pork (Don’t buy the stuff that is pre-sliced, you want the whole block. Then YOU cut it into 2 inch cubes)

2 Hamhocks (or 3 if the other 2 are puny). (Just cut the meat off and what’s left on the bone, throw it in the pot. Score the skin if you want to.)

Pressure Cooker.

Fill the Pressure Cooker with about 4 cups of water. Dump your spices, meat and beans in the water. Fill the Pressure cooker up to just below the handle… that should leave you a couple of inches below the top of the pot. We like a lot of bean juice, so, add and subtract as you like, but bean juice is GOOD on Jalapeno/Cheese Cornbread… (you can take that to the bank).

Put the lid on and turn the heat to med-high to get some steam coming out of the spigot thing on the lid. Then drop the weight on and wait to get a good slow rock moving, then set your timer for 45 minutes.

If the rocker gets going too fast, back off the heat!! Don’t set the timer before your rocking and rolling.

After 45 mins, move the pot off the heat and you can wait for all the steam to

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Uppity Redneck Beans (continued)

subside, or you can do it the quick and dangerous way.. Take the pot off the heat for 5 mins or so, then run the pot under some lukecold water. Then remove the weight when all the pressure is gone, then remove lid. If the lid sticks… wait a bit more and run some more water around the pot. If you aren't sure and don't trust pressure cookers, just do it by the book.

Test the beans, they’ll be about ¾ way done, and at this point, you will probably want to add more water, back up to the point just below the handle, and repeat the process, for another 30 minutes of rocker cooking time.

Hopefully, when your beans are done, you will not have to worry about thickening the soup.. They will be perfect.

One thing to remember, always, is to check your cooker gasket for spice boogers and to clean the little spigot thing out with a toothpick.. make sure the spigot is always tight… or just give the nut underneath a twist to be sure. (so to speak).. (grin).

If you happen to have some chopped onion and Parmesan cheese around, sprinkle on top and hope for the best.

This recipe delivers for me every time.

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Main Dishes Armadillo in Cream Sauce Bacon-Wrapped Quail Baked Chicken and Vegetables Baked Dove/Pigeon with Bacon Cabbage Roll Hot Dish CB Burgers Cheesy Chicken Chicken (Pressure Cooked) Chicken Bacon Ranch Burgers Chicken Cacciatore Chicken and Dumplins Chiles Rellenos con Queso Chinese Style Fried Rice Clam and White Wine Noodles Creamed Pigeon/Dove Casserole Crunchy Frog Legs Curry Shrimp Easy Cheap Ribs Easy Pork Loin Easy Rice Cooker Jambalaya Easy Supper Subs Easy Winter BBQ Fried Squirrel and Gravy Frogs Legs in Cream Sauce Grande Stuffed Burritos Grandma Fuller's Jambalaya Halupki Hamburger Scrapple Jellied Spam Louisiana Creole Squirrel Marsala Breast of Dove/Pigeon in

Rice Mini Meatloaves Momma's Mac 'n Cheese Mother's Invention

Old World Rabbit Pan-Roasted Pigeon/Doves Pepper Stuffed Chicken Thighs Pot Roast (pressure cooker) Rambo Chili con Carne Ramen Noodle Surprise (Hobo

Stew #1) Rice and Beans Tacos Risi e Bisi (Italian Rice and Peas) Roasted Shrimp and Veggies Salmon Loaf Salmon Loaf #2 Sauerbraten Savory Beef Spam Burger Spam and Corn Squirrel Brunswick Stew Squirrel Brunswick Stew No. 2 Squirrel Cake (Hasen Kucka) Squirrel Curry Squirrel Fried Squirrel fried No. 2 Squirrel Jambalaya Squirrel Mulligan Squirrel Roast Stove Top Squirrel in Wine Sunday Night Prep's Dinner (Chicken Fried Rice) Super Simple Pork Loin Teri Spam This Guy's Goulash Venison Bolo (venison steaks) White Chili White Trash Broiled Squirrel White Trash Fried Squirrel

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TSP Forum Cookbook

Main DishesArmadillo in Cream Sauce

Or anyone in the S.E. US now that the armored little boogers have learned to cross the Mississippi! Don't ask me how to clean the devils though, cause I don't have a clue!

Tim SuggsBirmingham, AL. USA!

Two lbs. armadillo meat One 1/4 cups dry white wine 1/2 cup oil 2 garlic cloves, crushed (optional) 1/4 cup butter Salt and pepper to taste 1/2 tsp. thyme 1/2 tsp. rosemary 1 med. onion, sliced thin 1 armadillo, cleaned and cut into serving pieces 1 1/4 cups light cream 1 tbsp. cornstarch Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter. Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.

Bacon-Wrapped Quailsubmitted by Roswell

I made bacon wrapped quail and it was super easy and crazy delicious.

ingredients:quailbacon ( I prefer pepper bacon, for which I omit the pepper later on in the recipe)butter (I used half a stick)salt and pepper (sea salt and freshly ground pepper or pepper bacon are best)

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Main DishesBacon-Wrapped Quail (Continued)

cooking spray

Spray the baking dish down with the cooking spray and place the quail in the dishMelt the butter in a frying pan After the butter is melted pour it over the quail. Then put whatever seasoning on you want. The melted butter will help the seasonings stick to the meat. I went simple with the seasonings adding only salt and pepper. (In fact I omitted the pepper entirely as I used pepper bacon)

After seasoning then take the bacon and wrap it around the quail. If needed use tooth picks to hold it in place. I prefer not too though as I like to keep the juices inside. I just cram them close together and it keeps the bacon on good. Bake in the oven at 375 for about an hour. (Make sure the bacon gets cooked all the way).

Baked Chicken and Vegetablessubmitted by soccer grannie

1 cut up whole fryer or assorted chicken partspotatoes, carrots, onions cut in quarters1 large can tomatoes1/2 to 2/3 can watersalt & pepper to taste

Place chicken pieces in large shallow pan. Add quartered vegetables. Pour tomatoes & water over chicken & vegs. Salt & pepper to taste. Cover with foil. Bake at 350 for about 1 hr.

Baked Dove/Pigeon with Baconby Tim Suggs

Servings: 1

6 Doves/Pigeons Salt & pepper to taste 6 Bacon, slices Water

Wrap bacon slice around each de-boned breast. Place in shallow baking

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Main DishesBaked Dove/Pigeon with Bacon (Continued)

dish and add salt and pepper. Add 1 cup water. Cover and cook at 350 degrees for 1 to 1-1/2 hours.

Cabbage Roll Hot Dishby Holzster

Anyone that likes cabbage rolls will like this plus it is way easier.

Shredded cabbage (½ a large head or 1 whole small head of cabbage)1 LB ground & browned Hamburger (or sausage)1 small can 6 oz size tomato paste1 can 12-16 oz tomato sauce1 small onion1 cup rice1 cup ketchup1 can Rotel (optional)2 cusp water

Mix all ingredients together except the water, put into a 9X11 inch baking pan. add water and cover with foil. bake ate 375 for 1 Hour 15 minutes Let cool for 10 minutes before serving.

FYI this recipe freezes VERY well. As I always make 2 & freeze a bunch in freezer containers for lunches or dinners.

CB Burgerssubmitted by robt871

1 can of spam -- dice it1 can of cream celery or cream of mushroom (depending on choice)dice some Velveeta cheese or good knock off brand.dice 1 a handful of onion (or not by taste)

mix in a bowl, spread on bread or buns, makes 10-12 sandwiches,wrap sandwiches in alum foil, put in oven at 350 for 15 min or so, I guess you could put them on a grill never tried it.

about 15-20 min later you have a great toasted sandwiches.

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Main DishesCheesy Chickensubmitted by Charley

1 can cream of chicken soup1 can condensed cheddar cheese soup1/2 T minced garlic or 1/4 t garlic powder for the light-hearted1 can sliced mushrooms, drainedsplash of white wine or sherry1 pint jar of home-canned chicken with its brothsalt and pepper to tasteMix together and heat through. Good over pasta, rice, potatoes, biscuits.

Chicken (Pressure Cooked)submitted by Pukwudji

I just pressure cooked a whole chicken. Browned it in a few tablespoons of oil in the cooker, seasoned with a sprinkling of my spice rub (pepper, paprika, garlic, onion, salt, ginger, brown sugar, cinnamon), added two cups of water and put the cooking rack under the bird. It came up to 15# pressure in about 5 minutes. Cooked at pressure for 10 minutes then let pressure drop on its own. Came out great. Tasty, tender, and moist. Took a little over 30 minutes total to cook a whole chicken. Wow! I love pressure cooking.

Chicken Bacon Ranch Burgerssubmitted by SteveandTracyinKY

1lb chicken breast1/2 pack sliced baconRanch salad dressing (we use hidden valley)Sliced sharp cheddar cheeseLettuceHamburger buns (we like the extra large ones)

Trim chicken breasts and slice in half longways. You want them to be about 5" across and about 1/2" thick. Season with seasoning salt, pepper, onion powder, paprika, and garlic salt. Grilled till done.

Cut bacon in half, add black pepper and fry till almost crisp and place on paper towels to drain.

Toast hamburger buns in oven with broiler.

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Main DishesChicken Bacon Ranch Burgers (Continued)

Place chicken on bun topped with a slice of cheese, crossed slices of bacon, lettuce, and then top with ranch salad dressing. Your will probably need to stabilize with toothpick until cheese melts.

Chicken Cacciatoresubmitted by SteveandTracyinKY

Chicken Cacciatore is an authentic and ancient Italian recipe. This is my recipe that I use and works for me. There are many variations out there.

Cacciatore means "hunter" in Italian and refers to dishes that are made with outdoor ingredients such as mushrooms, herbs, wild onions and tomatoes. This dish was also classically done with rabbit as well as chicken. I have tried the rabbit and it is good, however chicken is still our favorite. This sauce is very good, and can be used on a variety of dishes. Hope you enjoy.

1 lb boneless skinless chicken1 tsp of red pepper flakes (crushed red pepper)1/4 cup of red wine1 tbsp of parsley3/4 cup of mushrooms (Baby Bella is my favorite)4 cloves of garlic (minced) 2 tbsp extra virgin olive oil 4 cups of cooked pasta (egg noodles or equivalent) 1 can of crushed tomatoes 15 oz1 can of tomato sauce 15 oz1/2 cup of beef stock1 tbsp of Italian seasoning1 loaded firearm

Saute chicken in olive oil (whole) until cooked (165 degrees) remove from pan. Season with salt and pepper then dice.

Add mushrooms, red pepper and garlic in pan cook until mushrooms tenderize. Add beef stock. Bring to boil.Add wine. Bring back to boil. Add tomatoes and tomato sauce, Italian seasoning, parsley.Add diced chicken and combine. Simmer 15-20 minutes.

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Main DishesChicken Cacciatore (Continued)

Pour over pasta and serve with Parmesan cheese and crusty bread. Use firearm to defend your bowl. (extra magazine optional)

Chicken and Dumplinssubmitted by ncjeeper

here's the recipe..

4 cups water (we use chicken broth)3 cups chopped cooked chicken (get a roasted chicken from your local grocery store))2 10.75 oz cans of cream of chicken soup2 tsp chicken bouillon granules1 tsp pepper1 can of buttermilk biscuits

bring 1st 5 ingredients to a boil in a dutch oven over med heat, stirringoften. separate each biscuit into half then each 1/2 into quarters, dropbiscuit pieces, 1 at a time, into the boiling mixture. stir gently, cover,and reduce. turn heat to low and simmer, stirring occasionally for 15-20minutes.

when I take this for hunting or camping, i do everything except add thebiscuits. I just reheat it when I’m ready and add the biscuits to finish itoff.

Chiles Rellenos con Quesosubmitted by Sister Wolf

The way we do chile rellenos down here close to the border. Enjoy!!!!

What You Need:• 28 oz. can of tomatoes (diced works)• Little can of tomato juice (not sauce - juice)• Garlic (I used roasted garlic cloves, you use whatever you want)• One Onion, chopped up• 2 poblano peppers for every one person eating (+ extra if you want more)• Monterey Jack cheese (Just get a big block of it, and chop it as you go)

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Main DishesChiles Rellenos con Queso (Continued)

• Flour (either white or all-purpose)• 1 egg for every pepper you decide to cook (4 peppers = 4 eggs)• Wooden Toothpicks (if you care - I didn't use them, and it worked just fine)

First things first:Get your peppers out, and - one at a time - blister the hell out of as much of the pepper as you can (I mean, if you can get the whole thing to turn black - then that's what you want to do), by setting them individually directly onto the stove top with the heat on medium.

& set them aside for about 30 minutes to do their work.

While they are doing what they're supposed to do (moistening, and heating the skin through, so you can slough it off later), Get yourself out a big pan, about three inches deep (I use "the monster" - our massive cast iron pan that makes everything taste better), and pour the tomatoes (with their juices), and the extra tomato juice, and the chopped up onion, and the garlic (just use it to your taste - I used about ten-ish roasted cloves, and chopped them up), and set the skillet on medium/low.

Now get those eggs, and separate the whites from the yolks (if you don't know how to do this, go to YouTube, and do a search for it there. I'm sure somebody's got a vid up to show you how to do it). Save your yolks in a separate bowl for later. Pour all of the whites into your mixer, and set it on medium/high (I used 7 on my Kitchenaid) with the whisk attachment, and then leave it alone for a while. Took my eggs, oh, about ten minutes to reach stiff peaks. Once they reach stiff peaks, turn the mixer off, and leave them alone for now.

Now, it should have been about 20-30 minutes by now. So go grab your bag of hot, roasted pepper goodness, and take one out. Turn the kitchen faucet on cold, and start running the pepper under it, while carefully (read: CAREFULLY) sloughing off the skin. You want to get all of the skin off - this step is really important, if you want it to taste soft and delicious like they do in Mexico.

After you get the skin off of one of the peppers, make a slit down one side (if you already accidentally broke the skin open, then make the slit there), and get your fingers inside the pepper to get the seeds out. Do this gently - try not to rip the pepper while you're at it. If you do, it's not the end of the world, but if you don't, it'll be that much easier to make the relleno con queso in a minute here.

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Main DishesChiles Rellenos con Queso (Continued)

Once that's done, and you have a soft pepper with a big stem on the end (if the stem came off, like it did with one of my peppers, it's okay. there are other ways of frying peppers!), set it aside, and repeat the process for all of your peppers.

Once you're done, put another deep frying skillet on the stove, and fill it with about an inch of oil. Heat that puppy up to hot-hot-hot (about 375 F, if you care to pay attention to that sort of thing - I don't).

Now get those yolks, beat them up a bit with a fork, or a whisk, and fold them in with the stiff egg whites you finished beating a while ago.

Now take the block of Monterrey Jack Cheese, and cut a big piece off and stuff the pepper with it. If you have wooden toothpicks, close your pepper up with the toothpicks, and dip it in flour (both sides).

This next part is SUPER messy. Now you want to cover the chile with batter - but just "dipping" it won't work. You have to deliberately put the egg white mixture (because it's so stiff) on the chile (again - both sides), and then get it into the hot oil without burning your little fingers off. Wait until it's golden brown on the bottom side, then turn it over, and fry it till it's golden brown on the top side.Then when it's all golden brown and fried, lift it up (slotted spoon works great here), and put it in the sauce pan with the sauce that has been cooking on low this whole time. Now while that's cooking slowly, repeat the stuffing/flouring/battering/frying routine for the rest of your peppers. And when they're all there together, go ahead and turn everything off, and consume!!!.

Chinese Style Fried Ricesubmitted by Mr. Bill

This is actually better if made from yesterday's rice, because the grains will be less sticky -- but I hardly ever do it that way. You can put almost anything in fried rice. It won't always be very Chinese, but who cares? If you're cooking the rice now (rather than using leftovers), consider adding some chicken or beef broth to the cooking liquid.

Fry the cooked rice with a little oil over medium-high heat, stirring frequently, until it starts to go a bit golden.

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Main DishesChinese Style Fried Rice (Continued)

Add chopped raw vegetables, starting with the ones you want to cook the longest. (Onions, asparagus, chopped carrots, cabbage, whatever.)

Add hot peppers, pepper sauce, pepper paste, etc. if desired. (Vinegar-based sauces not recommended unless you're a big fan of vinegar.)

Add precooked protein cut into bite-size pieces. (Roast chicken, thin-sliced roast beef or pork, shrimp, scrambled eggs, etc.)

Add salty sauces (soy sauce, fish sauce, Worcestershire) to taste, but go light. The dish is better if most of the flavor comes from the main ingredients, not from the added sauce flavors.

If you're using cilantro or bean sprouts, add these last.

Clam and White Wine Noodlessubmitted by Jack Spirko

1 can of chopped clams1 stick of butter (NOT margarine)6 cloves fresh garlic chopped1 cup white wine

Melt butter in a sauce pan and add garlic saute very gently until the garlic begins to slightly brown. Only use 4 cloves of garlic reserve the other two for later.

Add clams and their juice and cook on a slow simmer about 2 minutes. Add wine and simmer about 2 more minutes. Kill heat and add the last two cloves of garlic mix well.

Serve over any noodles you want, linguine is traditional and the best for this.

Add some fresh grated Parmesan to the top, saved thin it tastes the same but looks cooler. Sprinkle with a bit of fresh parsley and basil for effect and flavor.

You can honestly make this in about 12 minutes flat, it is a pretty amazing dish for a very little amount of work. Of course a glass of Chardonnay or Sauvignon Blanc is really nice along with it.

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Main Dishes

Creamed Pigeon/Dove Casseroleby Tim Suggs

Servings: 4

8 Pigeon/Dove breasts Salt and pepper to taste 1 ts Butter 1/4 c Milk 1 can 16 oz. cream of chicken soup 1/4 c Mushrooms, thinly sliced 1 tbs Butter or margarine

Brush breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned breasts. Sprinkle with sliced mushrooms, cover and bake at 300F for 45-60 minutes.

Crunchy Frog Legs

I've had these and they are good!

Tim SuggsBirmingham, AL. USA!

5 lbs. small frog legs 1/4 of a cup lemon juice Crushed ice 1 cup milk 6 eggs, separated 2 tbsp. olive oil 1 tsp. Sugar1/4 tsp. salt Salt and pepper1 1/2 cups all-purpose flour Vegetable oil Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. Combine milk, egg yolks, olive oil, sugar and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter. Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels. Yield: about 6 servings.

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Main DishesCurry Shrimp (from preps)submitted by madcap1one

So the better half is out of town, and I decided it would be good to try a new recipe all from our preps (ok, mostly...)

As the better half doesn't love seafood, I wanted to rotate the stock of frozen seafood and freeze dried shrimp when cooking for myself. Basically, here is a curry stir fry I made with whatever was on hand, and in need of storage rotation.

Rice - washed some enriched rice, and put it in the rice cooker to cook.

1 Large onion diced fine (I used about 1/2 cup of dehydrated, left it to soak for an hour or so to rehydrate)1 Tablespoon garlic minced (I used the stuff from the Costco bottle that keeps forever on the shelf, then refrigerated after opening)2 Hot Peppers (Dried from my garden, run a needle and thread through the stems, hang them in a cool dark dry place same as biltong, they dry out and stay forever - and I don’t even bother to rehydrate them when tossing into a saute)6 Mini sweet bell peppers - from my greenhouse freshSeveral handfuls of frozen broccoli, carrot, cauliflower from my freezer (I did these from the garden myself by blanching and freezing in Ziploc bags, but the same as the frozen mix one buys at Sam's or Costco)1 Large handful of fresh spinach greens chopped roughly - from my greenhouse

I used a LOT of shrimp that I re-hydrated from my storage; as I like them, wanted some protein, and it was time to rotate - sorry, I didn’t measure specifically

All above ingredients sauteed slowly together with a few teaspoons of vegetable oil

As my rice cooker indicated it was done (it has an auto shutoff) I added about 2 cups of canned milk to the saute above, and then dumped in curry seasoning to taste (I like it spicy) and then kept it simmering/sauteing for another 2-3 minutes at a slightly higher temperature, and stirring constantly. Its done when some of the milk evaporates to a more watery gravy texture - not thick, and not liquid milk, and when using curry, it will turn a beautiful yellowish orange. Total time - soaking 1 hour, cooking, about 20 minutes.

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Main DishesEasy Cheap Ribssubmitted by Surfcruiser

Costco, Fred Meyers etc.. have country ribs for around $2 per lb. Must be a surplus. A fantastic simple way to cook them is to throw 2# in a crock pot and add a bottle of cheap BBQ sauce. Cheap sauce taste better because the long cooking time brings out the flavors. The KC masterpiece etc. seem to be designed to use colder for painting on at the last minute on a grill and really aren't as good slow cooked imo.

I sprinkle it with a little clove first for a awesome subtle flavor. Any way after 8-10 hours its kind of soupy and very tender. Ladle the meat and sauce over a thick slice of homemade bread to capture the flavor from the sauces. This and some coleslaw made from a cabbage out of our garden fed a family of seven for less then $10 easily and was fantastic.

I will be making double batches and vacuum packing and freezing left overs for even quicker meals later.

Easy Pork Loinsubmitted by jakematic

This recipe is based on a couple I'd seen and tweaked the ingredients a bit.

This is super easy and takes about 15 minutes to prep. We have it once a week since I buy huge loins for ~$2.29/lb, cut into sections, tie, vacuum seal and freeze.

You almost can't overcook this because of the brining and it turns out very moist.

1 (4-pound) boneless pork loin, with fat left on

Rub1 tablespoon salt2 tablespoons olive oil4 cloves garlic, minced or equivalent garlic powder1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves1 teaspoon dried basil or 2 teaspoons fresh basil leaves1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary1/2 teaspoon fresh ground black pepper

Mix ingredients and let sit in a cup.

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Main DishesEasy Pork Loin (Continued)

Brine1/2 cup salt1/4 cup sugar

Dissolve salt and sugar in 2 quarts water in large container;submerge roast, cover with plastic wrap, and refrigerate for 1 hour.Rinse roast under cold water and dry thoroughly with paper towels.

Massage herb mixture into pork.

Place in glass loaf pan with fat cap up, and cook at 325F until internal temperature reaches 145, approximately 70-90 minutes.

Tent* pork and let rest for 10 minutes. Slice and serve with gravy and stuffing.

*Tent means put it on a platter or cutting board and cover loosely with foil. It keeps the heat it and lets the juices re-distribute while it "rests".

Easy Rice Cooker Jambalayasubmitted by Pukwudji

This is a quick recipe as there are only a few veggies and the sausage to give a rough chop. Also, cooking it in the rice cooker for 30 to 45 minutes means less time at the stove. Fabulous one pot meal.

Recipe DetailsMakes: 8 cups Prep Time: 10 Cook Time: 45 Ready In: 55 Servings: 4 - 8

Ingredients2c long grain rice un-rinsed (rinsed if you like the final product less sticky) 4c chicken broth (1 box) (or use 2c chicken and 2c beef for a greater depth of flavor) 3 stalks celery chopped 1 small onion chopped 1 green bell pepper chopped

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Main DishesEasy Rice Cooker Jambalaya (Continued)

2 tbsp Cajun Seasoning (a store bought blend or your favorite home blend)1 tsp cayenne pepper (for a little extra kick - optional) 12 oz andouille sausage chopped 28 oz can of diced tomatoes (with the juice) 1c chopped okra (optional) (Also good with some peeled shrimp and/or chicken in addition to the sausage)

DirectionsChop vegetables and sausage in about half-inch chunks. This leaves them large enough you can really taste them in each bite you take.Put all ingredients into rice cooker and give a quick stir.Cook on white rice setting for 30-45 minutes.I would time it instead of waiting for the rice cooker to beep at you as at that point all of the liquid has cooked off. At about 30 minutes it is done. The vegetables are still a bit crunchy (especially the celery) but it means they are still full of flavor.Though there isn't much sauce left after cooking it is by no means dry, but if you like your jambalaya more like a soup you could add another cup or two of stock and let it warm back up before serving.Finally, I thought about putting a teaspoon or two of Tabasco in but it came out great without it. I'd save the Tabasco for the table for those who want it.

-------------------Thoughts on converting for survival prep------------------------homemade chicken stock can be used or bullion cubes to make 4c of broth.home made sausage. The spicier the better. Smoked would be awesome.Celery and green peppers can really be substituted for any crunchy and sweetish veggies from your garden.I'd say heat pot to a boil then turn down and simmer for 45 minutes.If you have survival electricity, I would think a rice cooker would be an economical use of electricity for one-pot meals done in an hour or less.

Easy Supper Subssubmitted by Coffecat

1 lb. ground beef, browned and drained.Hoagie rolls or any goodly rolls.Swiss cheeseshredded lettucetomatoes diced and/or mild banana peppers and/or dill pickle slices - what your family likes

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Main DishesEasy Supper Subs (Continued)

butter

open rolls and garlic-butter both insides and brown lightly under broiler.take out and spread with ground beef mixture, and lettuce and other yummy things and put Swiss cheese slices on top. put back in broiler till cheese melted good. Serve with salad dressings of your choice. We like these with Kens Caesar-lite. This is an easy dinner and good stuff. We absolutely looked forward to this one nite a week - even youngsters like this one.

Easy Winter BBQsubmitted by Coffecat

Ground beef browned with onion to taste. We like lots of onion and usually add chopped up fresh garlic. Drain. Mix with BBQ sauce. I add honey and can add brown sugar - 2 tablespoons. Line muffin pan with store-boughten biscuits in the cold roll. Put BBQ on top and shred your favorite cheese on it. Need to bake it about 20 minutes at 400 and then we add a little more cheese. Would make a nice party cup too. Don't remember where I read this recipe but have doctored it up for 37 years to suit family. Cheated once with Manwich and we loved it.

Fried Squirrel and Gravysubmitted by Tim Suggs

Recipe By : Pansy Hitchcock as remembered by Bright LarkinServing Size : 4 Preparation Time :0:00Categories : Bwl Game Home

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Squirrel -- cut into 7 pieces 1 cup flour -- seasoned with 1/2 teaspoon each salt and pepper 1/2 cup Crisco -- for frying Milk -- for gravy

Put seasoned flour into small paper bag. Put squirrel, one or twopieces at a time into bag and shake to coat with flour. Meanwhile, melt Crisco

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Main DishesFried Squirrel and Gravy (Continued)

in cast-iron skillet. Put squirrel pieces into pan and brown on bothsides. Reduce heat, cover skillet, and cook for about 20 minutes, or untildone. Pour off about half the fat. Stir in flour from the bag until you havea very thin roux, or put about 2 Tbs. of the flour into a jar with atight-fitting lid and add milk, then put on the lid and shake until theflour is dissolved and all the lumps have gone. Make sure you scrape upall the brown bits from the bottom of the pan. Add milk, stirring, andbring to a boil. If the gravy is too thick, add more milk. If it istoo thin add more flour and milk mixture and reheat to a boil.

Frogs Legs in Cream SauceTim SuggsBirmingham, AL. USA! Six frog legs salt Pepper Flour Cooking Oil 30 grapes 2 cans of mushroom soup1 cup heavy cream 2 ounces Brandy1 tsp. sugarPreheat oven to 350 degrees F. Sprinkle seasoned salt and pepper on Frog Legs. Parboil for 15 minutes. Then put in a greased baking dish and set aside. Combine the 2 cans of soup in a saucepan with the heavy cream and heat. Add the grapes. Pour soup mixture over the frogs' legs, add your grapes and bake 1 hour. Mix in brandy before serving. Also good with pheasant and quail.

Grande Stuffed Burritossubmitted by SteveandTracyinKY

1lb ground chuck1 can of black beans (approx 15oz) drained1/2 cup shredded cheese2/3 cup of salsa1/4 cup favorite taco sauce

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Main DishesGrande Stuffed Burritos (Continued)

1 packet taco seasoning2 cups (cooked) saffron rice (we use mahatma)

Fry meat with seasoning packet directions. Drain. Add beans, cheese, salsa, sauce, and rice. Mix into dry mixture. Remove from heat.

Stuff into flour tortilla shells. Place two onto a plate, and top with lettuce, tomatoes, shredded cheese, sauce, and whatever else you can dream of.

Pickled banana pepper rings, sliced jalapeno peppers, black olives, sour cream, nacho cheese and Tabasco sauce are our favorites.

Grandma Fuller's Jambalayasubmitted by DeltaEchoVictor

My Granny use to make this for us when we spent summers on Dauphin Island. I have lots of good memories associated with this dish, the ocean, long lazy summer days, cool nights with the ocean breeze blowing in. Lots of good stuff...

I made this at deer camp last weekend and it was a hit so I thought I'd share it with y'all.

1 large onion1 large green pepper Saute onion & pepper in a large pot until soft, but not carmelized3 Tbsp. oil1 can Ro-Tel tomatoes1 can stewed tomatoes3 bay leaves Add all of these ingredients to your large pot when the saute is ready, let simmer for 3 hours(ish)3 cups V8 1 cup waterSalt & Pepper to taste 2 - 3 pounds raw, tail off shrimp I can't find raw shrimp in Missouri so I use the cooked, tail on shrimp from Walmart. I just pull the tails off after it's thawed.2 - 3 pounds Crawfish tail meat 3 Cups cooked Yellow Saffron rice I like the Mahatma brand but any will do

Add the yellow rice after the alloted simmer time. Add the shrimp & crawfish about 5 minutes before you get ready to serve the dish so it doesn't get tough.

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Main DishesGrandma Fuller's Jambalaya (Continued)

Notes: Yep, I've used just about everything except beef in it. We're big seafood eaters though & while I typically make it with whatever ocean or freshwater critters I can get, I've also been know to throw sausages of various sorts in the pot. I've used smoked chorizo & Italian sausage. In a pinch I've used chicken too, really just about anything would be good.

Any other meat but the seafood does need to be cooked before you add it. Seafood(ish) type stuff like shellfish cook quick & get tough when cooked for long periods, that's why you add it just a few minutes before serving. Enjoy!

Halupkiby djturnz

These are a common Eastern European dish, called halupki in Slovak, galumbki in Polish, and also known as stuffed cabbage rolls. There is also a Middle Eastern dish like this, you can make this recipe and then just add yogurt to the sauce after you put them on the plate. I originally looked at a recipe for these in a Polish cookbook by Mariana Olszewska Heberle, but by now it's so different, I think this version is really something I just channeled from a Slovak foremother.

• 3 heads cabbage • 2 pounds meat - beef, pork, or a combination • 1 cup cooked rice • 3 cans beef broth • 1 big can V-8 vegetable juice

Get the cabbage ready by cutting out the core completely. Dunk one head at a time into a big pot of boiling water, and take off the leaves one-by-one with tongs as they separate. Lay each leaf flat and slice off the top of the tough stems in the middle of the leaves so they are more flexible to roll. Mix the meat and the rice together with your hands. Roll the cabbage leaves by taking about 2 tablespoons meat, depending on the size of the leaf, and placing it at the top in the middle. Roll the leaf over once, covering the meat, then fold the sides in, and roll the rest of the way. Use the very little, and very big leaves to line the top and even the bottom of the pan, it's delicious by itself.

Put the halupki in a big roaster in layers and add the beef broth and V-8. Bake at

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Main DishesHalupki (Continued)

325 for 2 hours, basting regularly. These are much better the second day.

Hamburger Scrapplesubmitted by coffecat

3/4 lb. ground beef2 med. onions chopped1 & 1/2 cups yellow corn meal1 tablespoon salt1 & 1/2 teaaspoon poultry seasoning1/4 teaspoon pepperflour, fat

Cook beef and onion in 5 cups boiling water in large kettle for 5 minutes. Mix corn meal and seasonings, and gradually stir them into the kettle mixture, stir constantly. Continue cooking and stirring until thickened. Cover then cook 10 minutes more.Pour into 9x5x3 inch loaf pan. Cool. Chill overnight. Unmold and cut in 1/4 inch slices. Flour lightly and fry in small amount of fat until crisp. Comes from Baltimore people, recipe is at least 50 years old. These people were originally from the Eastern shore of Maryland. Typed on old typewriter.

Jellied Spamsubmitted by ainokea

1 Can Spam3 Tbsp Jelly (Guava for a Pacific flavor, lingonberry for a nice Nordic feel)

Slice the Spam and fry it. I like em crispy but whatevuh. Add the jelly and mix until well glazed. Eat with rice.

Louisiana Creole Squirrelsubmitted by Tim Suggs

Categories: RaceNet, Wild, Creole, Game, Squirrel Servings: 4

1 Cleaned squirrel(3lb) 1 ts Browning sauce 1 ts Salt 1 cn Mushrooms, drained(8oz) 1 ts Black pepper 1 tb Butter or margarine, melted

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Main DishesLouisiana Creole Squirrel (Continued)

1/2 tsp Cayenne pepper 1 tbs Parsley, minced 1/4 c Onion, chopped 2 tbs Green bell pepper, minced 3 Garlic cloves, minced 2 tbs Green onions, chopped 2 tbs White vinegar 2/3 c White wine, dry

1. Dry squirrel and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over squirrel, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer squirrel and marinade to well-greased baking dish. 5. Bake in preheated 450'F. oven 1 hour. 6. Combine remaining ingredients and pour over squirrel. 7. Bake 30 to 45 minutes longer, until squirrel is fork-tender.

Marsala Breast of Dove/Pigeon in Riceby Tim Suggs

"This is another gourmet recipe which requires minimal cooking effort ascompared with many gourmet meals. Begin with a saute of 1 cup of *uncooked*rice in 3 tablespoons of margarine or butter. Use medium heat and cook untilrice is light brown in color. Place rice in bottom of casserole dish. Fourdove breasts are placed on rice bed, Sprinkle with lemon juice, salt, pepper.Add 1/2-teaspoon of handrubbed rosemary over the doves and rice. Surround dovebreasts with 1-pound of mushrooms and one chopped onion (medium). Pour 1 cup ofMarsala wine over dove breasts. Cover the casserole dish and bake at 350degrees Fahrenheit for 30 minutes, or until rice is fluffy and dove breasts aretender."

Mini Meatloavessubmitted by spartan

This is my family's favorite recipe for meat loaf and doesn't take hours in the oven to make. A caveat is that you will need a frying pan that is oven safe to 500 degrees. Many non-stick pans will *not* handle this, but cast iron and most all stainless will.

If you find the glaze to be too cloying and sweet, try plain tomato sauce instead of the ketchup.

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Main DishesMini Meatloaves (Continued)

Meatloaves:

2T Milk2T dried Parsley -or- 1/4c fresh3T Worcestershire Sauce1 Large Egg1 1/2T Mustard, Dijon is best, but plain yellow works fine.1t onion powder1t garlic powder1/2t black pepper1t salt1 1/2lbs ground beef -or- meatloaf mix (pork, beef, veal, equal parts)

Glaze:1/2c Ketchup1/4c packed light brown sugar4t cider vinegar

1. Preheat your oven to 500 degrees, with the rack in the middle position.2. Combine all the meatloaf ingredients in a large bowl and mix well.3. Shape the meat into 4 football shaped patties.4. Heat 1/4c of oil in a 12-inch frying pan over medium high heat until just smoking. Brown the meatloaves, 3-5 minutes per side, being careful when you flip them, as they will probably crack. This is OK, just neaten up the edges as best you can.5. While these brown, combine the glaze ingredients in a small bowl and mix until smooth.6. Once the meatloaves are browned, drain off any excess fat/oil and spoon the glaze over the top.7. Transfer the entire frying pan with glazed loaves into the oven and cook until the center of the loaves are 160 degrees, about 15-20 minutes.8. Serve and enjoy.

Momma's Mac'n Cheesesubmitted by CountryRootsCityJob

2 Boxes of Mac'n Cheese*- prepare per instructions *(A healthy substitute of powdered cheese and home made whole wheat noodles works too.)

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Main DishesMomma's Mac'n Cheese (Continued)

1lb ground critter (Beef, venison, etc) - also good when mixed 1/2 and 1/2 with sausage, brown the meat.1 Can cream of mushroom soup.

Add it all together in a pot. Eat.Kick yourself for eating too much...

Mother's Inventionsubmitted by Coffecat

Mine -Depending on size of family, peel and slice enough potatoes to make homemade scalloped potatoes casserole. Layer casserole potatoes, sprinkle of flour, salt and pepper AND sliced hot dogs. Repeat till casserole dish gets to about 1 1/2 iches from top.THEN stick sticks of fresh peeled and sliced longways carrots into the casserole. Our kids liked a lot of carrots so I used a deep casserole dish.Finally put few pats butter on top and fill about halfway with milk. Bake in oven about hour or a little more - this will depend on your casserole dish size. I bake about 350 degrees and check for tenderness of potatoes. I throw shredded cheese on top when just out of oven.

Old World Rabbitsubmitted by CheshireCat

I have a close friend at work who grew up in Spain back in the day under the dictator Franco. I got this recipe from him. I think you survival minded people will appreciate it as the rural people didn't have very much to work with. This is nojoke, despite the humor. This recipe/story is totally true.

-Get half drunk on local wine on Saturday night with your buddies and get a fire going outside-Butcher a rabbit and part out the meat into legs loins and ribs.-Collect some rosemary(which grows wild in that area of Spain)-If available find a tomato and cut that up as well-wrap the rabbit, tomato, and any other handy veggies in used tin aluminum that was saved from pre-wrapped food(this was back in the 50's and packaged food was wrapped in aluminum foil like plastic is used today. They would actually save it.)

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Main DishesOld World Rabbit (Continued)

Be sure to include a generous helping of whatever is the wine of the hour. Salt and pepper if available(not always the case at the time). Other seasonings to taste.-Toss the foil wrapped food into the fire under the hot ashes to slow cook(mind that foil will burn if put directly on the flame)-Allow the rabbit to slow cook until done.

OK, so maybe the drinking was done after the rabbit was on the fire, not quite sure on that part. I've tried a variant of this where I put the ingredients into my cast iron dutch oven rather than the AL foil. It comes out very good. The rosemary is almost made to go with rabbit and amazingly the tomato is a very important flavor component as well as a natural meat tenderizer via its acid component. With a dutch oven or other covered cast iron pot you can cook it in your oven, on the stove or even on a gas grill or on a camp fire.

When I feel like getting fancy, I bread or batter the rabbit and fry it in olive oil in the same cast iron pot before adding the other ingredients. Add chicken stock and it comes out like a stew, add rice or pasta and it comes out like a paella.(sp?) There are endless variants.

Pan-Roasted Pigeon/Dovesby Tim Suggs

Servings: 1

2 tbs All-purpose flour 2 tbs Bacon drippings 1/2 tsp Salt 1 c Wine, dry white 1 ts Pepper, black 1 1/2 c Veal or chicken broth 16 ea Doves 1 tbs Red currant jelly 2 tbs Butter or margarine 2 tbs All-purpose flour

Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Hugg's note: Buttermilk biscuits are mandatory accompaniments.

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Pepper Stuffed Chicken Thighssubmitted by Jack Spirko

This is really easy and will be well received by any guest. The nice thing is you can cook this dish for people with varying levels of heat tolerance just keep em separated when you prepare them. You can up the heat with soranos, you can lower the heat with poblanos or go no heat with bells (but that is no fun)

You need:

Chicken Thighs - as many as you want to cookThick Bacon - one slice per thighPeppers - I use Jalapenos if they are big you need one per two thighs if small one to one. Garlic Cloves - one for each two thighs

Seasoning Mix - equal parts of paprika, garlic powder, chili powder, popcorn salt, light brown sugar and cracked black pepper. I mix this in advance and keep it in a shaker, best way to do it.

Beer 1/2 cupWorcestershire 1/2 cup (mix beer and Worcestershire into a cup and have a brush for later use)

Toothpicks

Step one - bone the thighs but leave them in one piece and leave the skin on.

Step Two - Place peppers sliced thin inside the thighs. Again about half a large jalapeno or one small jalapeno or equivalent volume of another pepper type. Also slice garlic cloves thin and put about 1/2 cloves worth (about 3-4 slices) inside the thy as well.

Step Three - Sprinkle a bit of the seasoning on the inside of the thighs and then roll thighs back up and wrap with strip of bacon and hold in place with tooth picks.

Step Four - Get grill hot and sprinkle seasoning to coat all sides of the outside of the chicken and bacon. Once hot, cook on grill, brushing often with the mixture of beer and Worcestershire. The chicken is done when cooked through and the bacon is crisp.

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Main DishesPepper Stuffed Chicken Thighs (Continued)

A few notes,

You can do this in the oven if so do it about 375 and cook about 30 minutes and finish with the broiler to crisp the bacon. It won't be as good but it will be very nice. A pan with a rack that lets the fat drain is needed this way.

You can also add some cheese a strip of smoked Gouda is good but you really don't need it. White cheddar is even better, problem is it tends to cook out of the meat and you loose most of it.

The seasoning is good on any meat dish, try it you will like it.

Pot Roast (Pressure Cooker)submitted by Pukwudji

5# bottom round roast (fat trimmed)1 box of beef broth (low sodium)1 packet of onion soup mix1 can of Cream of Celery soup (I would have used Cream of Mushroom instead but one of the dinner guests was allergic to mushrooms)9 medium potatoes6-8 carrots4 tbsp veg oil2 medium onions4 tbsp flour

While the wife was peeling the potatoes I peeled the carrots and cut them in about 2inch pieces and quartered the onions. While the wife finished peeling and quartering the potatoes I put the vegetable oil in the bottom of the cooker and browned the roast on all sides. I added a small amount of salt and some pepper and added the broth, can of soup, and packet of onion soup mix. Put all vegetables in pot on and around the roast.

Put lid on cooker and bring up to pressure on high heat. Once up to pressure turn down to med-low to med heat (to just maintain a regular dance on the rocker) for 45 minutes. At 45 minutes remove from heat and allow pressure to drop on its own. After pressure drops (and if you have one the pressure lock drops) remove the roast and vegetables. There is a LOT of juice in the bottom of the pot. Add about 4tbsp flour (I just grabbed a couple large pinches with my fingers so this is an estimate)

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Main DishesPot Roast (Pressure Cooker) (Continued)

and bring to a slow boil to thicken. I covered the meat and veggies with foil during this step to keep them hot. In my 16qt pot it took about 10 minutes to come up to pressure and about 10-15minutes to drop so total time with the lid on is about 1 hour 15 minutes. Add browning time and time to chop veggies and it might be about 1.5 hours.

First, as I used all of the juice from the cooking this made a lot of gravy. It filled one of those large glass serving bowls (the Yellow Pyrex ones if you are familiar with them). If you are like me and think of potatoes as a delivery method for gravy then life is good. Weird humans would probably only use half this amount of gravy. Maybe less.

The second thing is the veggies are COOOOOKED! They still maintain their shape but they are very soft. Next time I might either cook the potatoes and carrots separately or consider dropping pressure about half way through and adding the veggies. My only concern with this is bringing up to pressure and allowing pressure to drop naturally adds about 20-30 minutes so it would add a significant amount of time to the whole thing.

Finally, while this was about the cheapest roast I could find it came out so tender it amazed everyone. There were some fat marbles that were knife worthy, but even they were not too tough to chew. Most of the meat was fork tender.

What would I change next time? Don't invite the guy who is allergic to mushrooms and use Cream of Mushroom soup. Use half a box of broth (with the veggies it really has plenty of its own juice). While everyone loved it, to me there was something missing. I think next time I might add a little red wine to just add a little complexity of flavor. To aid the flavor I'd also add a sachet of allspice. I think a clove or three of garlic added during the browning phase might help as well. I'm still trying to decide if I like the soft veggies, if I'll try adding them part way through cooking, or if I'll just cook the potatoes and carrots separately. I'd still add the onions to the pot from the start just for the flavor.

Rambo Chili Con Carne – SPICYsubmitted by Charley

2 pints home-canned ground beef2 T dry onion1 oz pkg William's Brand Tex Mex Style Chili Seasoning

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Main DishesRambo Chili Con Carne – SPICY (Continued)

2 each (14 1/2 oz) cans Mexican-Style stewed tomatoes with jalapeno peppers (or without peppers if you can't take the heat:)1 each (16 oz) can Bush's Best Chili Beans (Red Beans in Chili Sauce) Medium Sauce1/2 t ground cumin1 T vinegarsalt and pepper to taste

Throw it all in the pot and heat through.

We like it on its own, over cornbread or macaroni too. Good with a bit of cheese on top and/or a dollop of sour cream or yogurt. Makes great chili cheese dogs

Ramen Noodle Suprise (Hobo Stew #1)by chris

Simple recipe that only requires heating water, two sauce pans, and a can opener. If you have a medium sized bowl, you can make it with a single saucepan.

3 packages Ramen Noodles ( ~50 cents)1 can mixed vegetables (~80 cents)1 can chunk chicken (~$)2.25

Heat four cups of water to a boil. Throw in three packages of Ramen noodles. After three minutes, drain some/most of the water and pour in the bowl. Heat the mixed vegetables, drain some/all of the juice and throw in a bowl. Toss in one of the seasonings packages. Save the others to use as a biological weapon on your enemies. Open the chicken, drain all of the juice and toss in the bowl. Stir vigorously. Serves two.

You can stretch this recipe by adding a can of carrots, green beans, canned potatoes, extra chicken, and one more seasoning packet. Feeds 4 -5 people.

Recipe also works well with all of the above minus the chicken, and throw in a whole cooked rabbit.

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Main DishesRice and Beans Tacossubmitted by Morning Sunshine

These are our absolute favorite tacos. They beat the meat stuff hands down. seriously. I just left the table so that I would not eat too many. Even the kids snarf these down and ask for more. There are fights the next day over who gets the leftovers for lunch.mmmmm...... these are good!

Boil:1 c chicken stock1/2 c water1 T lime juice3/4 t honey1/4 t salt (I used a rounded 1/4 t salt – my homemade broth is salt-free)1/2 c basmati/brown rice mix (I mix 1 part brown to 4 parts Basmati)

when rice is soft, add:1 T unsalted butter (but I used salter – again, the broth thing)1 heaping cup of black beans (or one can, drained & rinsed)2 T dried cilantro (1/4 c fresh cilantro)lime juice to taste1/4 c water

heat until ready to eat.

make your favorite tortillas (we buy the uncooked pre-made ones at Costco), decorate as to your tastes, and enjoy. Add a bit of water to a frying pan the next day to reheat like new. We have also frozen leftovers in meal-sized portions for a later date (having enough leftovers for this usually only happens when I made a double batch because of guests for dinner).

Risi e Bisi (Italian Rice and Peas)submitted by Morgan96"Risi e Bisi" is Venetian dialect for rice and peas. In standard Italian, "Riso e Piselli". It's a basic risotto that is pan cooked over open heat (stovetop, propane stove, or campfire) with stock. Just because the S has H the F, no reason to subsist on vienna wieners and peanut butter. Eat well!

Best done with Italian type Arborio rice, but other short grain rice will do. Also best done with with fresh peas from the garden, but canned or frozen peas will also

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Main DishesRisi e Bisi (Italian Rice and Peas) (Continued)

work. The history of this dish is that the Doge, the ruler of Venice, ate and served Risi e Bisi on April 25th, St. Mark's day, during the course of public festivities and banquets.

As with most Italian recipes, there is no set way or fixed list of ingredients to make this dish, just some principles of cooking. From the City of Venice's website, here's this rather terse description:

"Fry some chopped onion and bacon. When the onion is golden, add the rice and stock (made from boiling the pea pods in salted water). When the rice is half-cooked, add the baby peas. Before serving, add a knob of butter and Parmesan cheese. " Pretty easy, right? (Not so much)

So how much to use?

One onion, yellow or whiteEnough olive oil to saute the onion, plus a tbsp of butterAbout 4 or 5 slices of chopped baconTwo cups of riceBroth, enough to cook the riceFresh peas, about two cups fresh, or one can, or one frozen pkgA handful of chopped parsley (do not use dried parsley, it's a sin and you'll have to go to confession and say 10 Hail Mary’s)Parmesan cheese, the more the better (IMO)

So, start by heating the oil and butter, then toss in the chopped onion and bacon together. After about 8 to 10 minutes, toss in the rice and enough broth to cover the rice. Heat should be medium. Stir occasionally. As the broth reduces, add more, one ladle at a time. As the Venetians say above, when the rice is half cooked (only way to find out, if you haven't done this before, is taste it for firmness) add the fresh peas. If using canned peas from preps, add a bit later, or they'll go mushy. If adding frozen peas, let them warm to room temperature, otherwise they'll chill the pan. The rice is done when it reaches a creamy consistency. Keep taste testing. Toss in the parsley, and cover with lots of Parmesan cheese.

With this type of open pan rice cooking, important to keep stirring. It should take about 20 minutes, or enough time to consume two glasses of wine or two beers.

The broth can be regular vegetable broth made with a stock cube. Venetians will say that you'll have to boil the opened pea pods in salted water, strain and use that, but

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Main DishesRisi e Bisi (Italian Rice and Peas) (Continued)

it's optional. Veg or chicken stock will work fine.

Variation: instead of regular smoked bacon, try cut-up summer sausage, or Arkansas bacon, or Canadian bacon.

Roasted Shrimp and Veggiessubmitted by PistolWhipped

This is a bit like a Pot roast dinner but with shrimp. Most, if not all of the veggies can easily come right out of the garden.

1.5 lbs of new or fingerling potatoes, scrubbed3 red onions, cut into wedges2 zucchini, cut into chunks8 cloves Garlic, peeled and crushed2 lemons, cut into wedges4-6 sprigs rosemary1/4 c olive oilPinch of coarse salt1-1.5 lbs shell on shrimp, preferably raw4 or 5 tomatoes, quartered

Preheat oven to 400 degrees Fahrenheit. Place Potatoes onions, zucchini, garlic, lemons, rosemary, oil, and salt into a roasting pan. Toss to coat veggies with oil. Roast for about a half an hour to 40 minutes, until the potatoes are tender. Remove and add remaining ingredients. Roast another 10 minutes or so until everything is done. Enjoy.

If you want, you can mix it up by adding various other shellfish and seafood, like mussels, clams, squid, etc. You can also add veggies like eggplant, squash, or even pumpkin to the mix, or various peppers if you want to kick it up a bit. The sky is the limit on this one.

Salmon Loafby awayfrmitall

For my Salmon Loaf I do it very similar to meatloaf...

1 can of salmon

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Main DishesSalmon Loaf (Continued)

1 or 2 eggs (depending how much breadcrumbs I dump in)about 1 cup breadcrumbsa liberal amount of dried parsley (or fresh if you have it)... (I eyeball this... just nice to have some green flecks throughout)...Salt PepperSome powdered garlic (again I eyeball this because in my family there is no such thing as too much garlic)

Just mush it all up with your hands. I guess I would say my consistency is like a really dry bread dough...

I put it into a loaf pan and cook until hot throughout (to cook the egg inside).. I'd say about 30 minutes at 350.

Salmon Loaf #2 (serves 4)by skiffgirl

This is the recipe that I use with our home canned red salmon. The recipe is for red salmon but you can really use any kind of salmon

Ingredients

Wild Alaskan Red Salmon (canned), 1 can Egg, fresh, 1 mediumGarlic, 1 clove Milk, nonfat, .10 cup Bread Crumbs - Italian Style, 0.25 cupSalt, .50 tsp Pepper, black, 1 tsp Dill weed, dried, 1 tbsp Onions, raw, 2.5 tbsp chopped

Directions

Heat Oil in a small frying pan. Drain canned salmon. In a small bowl mix all ingredients together. Split salmon mixture in four patties. Place patties in hot pan. cook on both sides until golden brown.

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Main DishesSauerbratensubmitted by The Professor

5-6 lb Rump Roast12 Whole Black Peppercorns12 Whole Allspice berries (or 1/3rd tsp ground allspice)4-5 Bay Leaves4 Tbs Prepared Mustard4 Cups Water3 Cups 5% acidity Apple Cider VinegarUndisclosed amount of freshly-ground Black Pepper and Sea Salt

Sprinkle freshly ground black pepper and salt on all sides of roast. Put some oil in a hot pan and sear roast on all sides for about 1 min per side. Remove From pan.

In a ceramic or glass bowl large enough to hold the roast with plenty of room all around (I use a 6-qt crockpot), pour in the vinegar, water, 12 Black Peppercorns, Allspice and bay leaves. Whisk in the mustard and place roast into marinade. You should have enough marinade to cover the roast completely. If not, add in vinegar and water in same proportions (3 parts vinegar to 4 parts water).s

Cover and refrigerate. Turn roast every day, preferably every 12 hours or so. Let marinade for 3-5 days (see notes at end).

When ready to cook, strain the marinade and discard peppercorns, allspice and bay leaves. Then, use your preferred method for roasting. I've used the crockpot for 8-9 hours on low, I've used a Nesco Oven for about 1 1/4 hours at 325f and I've cooked it in a roaster pan, covered with aluminum at 350 for 2 to 2 1/2 hours. I prefer to cook the roast still in the marinade

This year, I did the Nesco at 325 degrees for an hour and 15 minutes and removed when the internal temp reached 130 degrees (Remember that the roast will continue to cook for a while).

I pour the marinade then into a sauce pan (Saving about 1 cup) after stirring very well and thicken it with cornstarch to make a slightly thickened gravy. You may want to taste the marinade before you do this and add water or vinegar to taste. We like our sauerbraten and gravy a bit on the sour side. Many prefer a light "sourness" which can be quickly achieved either by adding vinegar or reducing the marinade.

Use the saved cup of marinade in case you do like I do and miscalculate your

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cooking times. I usually end up putting the roast back in the pot (but not in the heater) and keep it moist by continuing to baste it every few minutes until everything is ready.

Immediately before serving (the sauerbraten is the last thing on the plate), slice across the grain into thin (1/4 - 1/2") strips and drizzle the gravy lightly on the meat.

This serves 4-5 regular people or 3 Germans.

**Notes: We've done sauerbraten for the past 20 years. I've tried many different variations on this including using different vinegars, etc. In my personal opinion, using a mix of 3 parts 7% Red Wine Vinegar to 4 parts water gives the best taste over the Apple Cider Vinegar. Don't waste your time using flavored vinegars as the flavoring doesn't reach the meat, just the vinegar.

Marinating times: This year, we did it for 5 days, but I think 3-4 may be better. Again, this is just personal preference as I personally feel that even with the regular roasting method, the outer layer of the meat was too broken down by the vinegar.

Also, my preference for final preparation is the Slow-Cooker method. Just turn it on 8-9 hours before you plan on serving it and go from there.

My mother would have a conniption, though, if I ever admitted that to her.

Savory Beefsubmitted by Charley

3 pints home-canned beef roast1/2 C red wine (optional)12 oz can tomato paste and 12 oz of water (rinse the can out)3 T lemon juice4 t worcestershire sauce2 T dry parsley1 t dry thyme2 bay leaves2 T brown sugar2 t salt1 t crushed red pepper flakes or to taste

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Main DishesSavory Beef (Continued)

2 T dry onions2-3 cloves minced garlic

Simmer all 'til heated through or keep in crock pot until ready to serve. Remove bay leaves prior to serving.Good with rice, potatoes, polenta, or egg noodles.

Spam Burgersubmitted by ainokea

1 Can SpamSome eggs1 Onion, chopped.5 - 1 Clove Garlic, minced

Mash all the above, like a burger. I mean really mash the Spam. Form into patties and fry. Eat um with rice.

Spam and Cornsubmitted by ainokea

1 Can Spam2 Cans Creamed Corn

Chop up the Spam. Fry um. Add to the creamed corn and boil. Eat with rice.

Squirrel Brunswick Stewsubmitted by Tim Suggs

Categories: Servings: 4

2 tbs cooking oil 3 ea young squirrels, cut into pieces 1 ea onion, chopped 1 c bread crumbs 1 can (16 oz) whole kernel corn 1 can (16 oz.) lima beans 2 tsp salt

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Main DishesSquirrel Brunswick Stew (Continued)

3 c of water.

dash pepper Directions: In Dutch oven, heat the oil and brown pieces of squirrel on all sides. Remove squirrel. Add onion in Dutch oven and cook 3 minutes. Return squirrel and add water, bread crumbs and vegetables, salt and pepper. Bring pot to boil, cover and simmer over low heat for about 35 minutes. Note: For older squirrels, which tend to be tough, parboil them in salted water and then proceed with recipe. Enjoy

Squirrel Brunswick Stew No. 2submitted by Tim Suggs

Servings: 4

3 ea young squirrels, cut into pieces 1 1/2 tsp salt 1 ea onion, chopped 2 tbs brown sugar 1 ea potato, cut up 1 can (16 oz.) whole tomatoes 1 can (16 oz.) whole kernel corn 1 can (16 oz.) lima beans, regular of baby 6 ea whole closes 1/4 tsp cayenne pepper

Directions: Place squirrel pieces in large pot, cover with water, add salt, onions, brown sugar and potatoes. Cover and simmer for 1 1/2 hours or until meat is tender. Add water if needed. Add tomatoes, corn, Lima beans, cloves and cayenne pepper. Simmer until stew is hot and serve.

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Main DishesSquirrel Cake (Hasen Kucka)submitted by Tim Suggs

Servings: 1

1 Squirrel 1 1/2 tbs Flour 1 *potato filling recipe Salt & pepper 1/2 c Broth **

** "Use broth in which squirrel is cooked". The recipe didn't specify, but I assume that the squirrel is to be boiled. Cook the squirrel until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Squirrel Currysubmitted by Tim Suggs

Categories: Servings: 4

1 stick of butter or margarine. melted 1/2 c flour 1 ea onion, chopped 1 tart apple, chopped 1 c chicken broth 2 c sour cream 1 tbs curry powder 2 tsp orange peel, grated 2 ea young squirrels, cut into pieces

Directions: Brush squirrel pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until squirrel is tender. Cool and debone squirrel. Sauté onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat

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until blended. Add lemon peel, curry powder, deboned squirrel and heat thoroughly. Serve over rice.

Squirrel Friedsubmitted by Tim Suggs

Categories: Servings: 4

1 ea squirrel per person, cleaned cut into pieces 1 ea onion, sliced 1 ea oil 1/4 c flour

salt and pepper tougher squirrel should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge squirrel pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return squirrel to mixture and cook slowly until gravy thickens.

Squirrel fried No. 2submitted by Tim Suggs

Servings: 4

1 ea squirrel per person, cut into pieces 3 ea peppercorns per squirrel 1 ea bay leaf per squirrel 1/4 c flour per squirrel 1/6 ts stick butter

salt Directions: Simmer squirrel pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour. Fry under medium heat in butter until brown on all sides.

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Main DishesSquirrel Jambalayasubmitted by Tim Suggs

Categories: RaceNet, Wild, Squirrel Servings: 1

1 ea Squirrel, medium 1/4 ea Bell pepper, chopped 1 x Salt and red pepper 4 tbs Parsley, chopped 3 tbs Oil 2 c Uncooked rice, washed 2 ea Onions, large, chopped 1 1/2 c Water 3 ea Celery stalks, chopped 2 tsp Salt 1 ea Garlic clove, chopped

Cut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc

Squirrel Mulligansubmitted by Tim Suggs

Yield: 1 batch

3 Squirrels 2 Onions, chopped 1 Green pepper, chopped 2 med Potatoes, diced 1/4 c Diced celery 4 tbs Chili powder Salt and pepper to taste 1 dash Louisiana hot sauce 1 c Cooked rice

Stew squirrels and reserve broth. Remove meat from bones and put back into broth. Bring to a boil and add all ingredients except rice. Cook about 45 minutes, or until vegetables are tender. Add cooked rice. Serve hot.

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Main DishesSquirrel Roastsubmitted by Tim Suggs

Servings: 4

3 ea young squirrels, cut up 5 tbs cooking oil 1 c flour 1 1/2 tsp salt 1 can cream of mushroom soup 1 can (soup can) of half and half

dash pepper Directions: Put salt, pepper and flour in bag and shake well. Put squirrel pieces in bag and shake until well coated. Brown slowly on all sides in cooking oil. Put in baking dish. Add soup and half and half. Bake in oven for 1 1/2 hours. Note: If squirrels are old and probably tough parboil in saltwater for one hour or until tender be starting recipe.

Stove Top Squirrel in Winesubmitted by Tim Suggs

Servings: 4

2 ea young squirrels, cut into pieces 2 tsp salt 3 tbs butter or margarine 3 tbs flour 1 c onions, chopped 1 ea can mushrooms 1/2 tsp thyme 1 tsp parsley, crushed 1 ea bay leaf 1/2 c dry red wine 2 1/2 c water

dash pepper Directions: Melt butter or margarine in Dutch oven. Sauté onions until slightly brown, add mushrooms for last two minutes. Put

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Main DishesStove Top Squirrel in Wine (Continued)

onions and mushrooms on side. Add flour to pot and mix until smooth. Add water, wine, thyme, parsley, bay leaf, salt and pepper. Place pieces of squirrel in pan and simmer for 1 1/2 hours while covered , or until meat is tender.

Sunday Night Prep's Dinner (Chicken Fried Rice)by millerized1

Hmmm....chicken fried rice sounds like a winner. I have everything in the preps to make it, without ANY fresh ingredients. Hmmm....wonder how it'd go with all Freeze Dried stuff. Never made it before (FD or fresh), lets see how we do:

Ingredients:1 Pack of fried rice seasoning mix (Dollar General)2 cups of rice (Costco)1/4 cup freeze dried eggs (EggStore.com)1/8 cup freeze dried onion (HoneyvilleGrain.com)1/8 cup freeze dried peas (HoneyvilleGrain.com)1/8 cup freeze dried corn (HoneyvilleGrain.com)1/3 can Werling & Sons chicken, chopped (http://www.werlingandsons.com/)2tsp soy sauce (this stuff cures a world of bland) (Kikomanns...is there any other?)1Tbs canola oil (Dollar General)

Put the onion, corn, peas into a bowl of hot water to rehydrate, set aside.Mixed the seasoning powder and the soy sauce together, set asideMixed the egg with water, set aside.Cook the rice, put it aside to cool.Cooked the egg, scrambled up quite nicely. (I've become a pro at bringing FD eggs back to life. The wife can't even tell the difference between FD and fresh when I cook them...unless she orders sunny side up)Oil in the fry pan, get 'er nice and hot, toss in the rice to fry it. Once it gets a slight tan to it, toss in the onions, corn and peas. Move these around a bit to mix them up.Toss in the chicken, mix 'er up.Once she heats back up, Pour in the sauce mix and mix it well. You don't want any white rice when you are done mixing. Keep the heat somewhere between "nice" and "Oh, $h!t", as this is fried rice, not pilaf.Once you're satisfied that everything is nice and coated, toss in the egg, mix to, well, mix it in the mix.

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Main DishesSunday Night Prep's Dinner (Chicken Fried Rice) (Continued)

Pull from heat, and eat (the red things are a few FD red peppers pieces I had in the onions from a salsa attempt a few weeks ago....yes, it tasted good too!))

Now, I've had fried rice before. Many occasions in fact. Last time was at a $25 per person place called House Of Kobe'....the kinda place they cook everything right at your table. Guess what folks?.....this was better. I'm talking "Holy Crap, this is good" better....move over Mr. Chinaman better....WOW!!

I got about 4 good 1C sized servings out of the mix, but only saved 2 of them for tomorrow's lunch....I kept eating it. Damn, that is really good stuff, and I ate 2 cups of it. (and yes, this isn't my zombie self writing this ...still alive) Could have used the rest of the chicken, but it'd already been 'saladed' for tomorrow.

So, if nothing else, I won't starve. I'll be picking up a pile more of those 25c packages of mix next time I'm in Dollar General.

This concludes today's episode of "Cooking with Millerized"Thank you and have a pleasant tomorrow.

Super Simple Pork Loinsubmitted by joeinwv

I like this recipe - brines are always a good match for pork. Here's another super simple pork loin recipe - this can be baked or crock pot, but I prefer the oven to get a crust on it at the end...

Put the loin in your cooking vessel. Hit it with some salt & pepper. Add 1 bottle of Bloody Mary mix (no need for the vodka, virgin is fine). If baking cover with foil, crock pot use as normal. In the oven, I like to take the foil off at the end to brown the roast. Let rest (put it on a platter or cutting board and cover loosely with foil. It keeps the heat it and lets the juices re-distribute while it "rests". )as above prior to service. I like to put slices of this over white rice. Serve the remaining tomato sauce on the side. Goes well with most green vegs or steamed cabbage.

Bloody Mary Mix - tomato juice or V8, celery seed / celery salt, Worcestershire sauce, horseradish, Tabasco. That's the basics, some folks add a lot more... or just buy the pre-made mix. The best pre-made for this recipe is "Sting Ray", made by the Blue Crab Bay Co - which uses clam and tomato juice, plus bay seasoning for that Ches Bay flavor.

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Main DishesTeri Spamsubmitted by ainokea

1 Can Spam1:1:0.5-1 ratio of Shoyu, Mirin, and Sugar

Boil the Shoyu, Mirin, and Sugar until thick and syrupy. Meanwhile, slice and fry the Spam. Then, put the teri sauce on the Spam. Eat with rice. Teri Spam forms the basis of many other Spam delicacies also generally eaten with rice. Get creative.

This Guy's Goulashsubmitted by theaccidentalsurvivor

Ingredients:

1 cup of water4 large cans of tomato sauceI can of tomato paste1 small can of crushed tomatoes2lbs of hamburger meat3 cloves of garlic (if you don’t like chopping garlic, i really don’t, so I use those little jars of minced garlic in oil..... if you use those, its about three teaspoons drained of as much oil as you can, its really not too scientific!)1 package of elbow macaroni1 pound of new potatoes (the little red ones)1 large yellow onion1 medium to large jalapeno1 medium serrano1 yellow bell pepper (you could use red or green, but the last time I made it, the yellow ones were on sale, so that’s what I grabbed)1/4 cup of sugar---- regular white granulated sugar (trust me!)A couple glugs of olive oilsalt & pepper

Directions:

This is a one pot recipe, so you need a BIG pot, 26 quarts is what I use

1. brown hamburger meat, seasoning with salt and pepper2. drain meat and set aside on plate3. Pour oil into pot (just enough to cover the bottom with a thin layer

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Main DishesThis Guy's Goulash (Continued)

4. Chop onions, mince garlic, chop peppers (seeded if you like, I like the heat though)5. Start with the onions until they become translucent, then add the garlic and peppers.6. Stir occasionally for about 3 min7. By this time the onions should be golden and the veggies cooked, replace meat back into pot with quartered potatoes (skin left on)8. Pour in tomato sauce and crushed tomatoes and water9. Bring this to a boil10. Pour in noodles once we get a good boil and cook uncovered for 10 minutes11. After 10min lower heat and stir in a can of tomato paste12. Once paste is stirred in, pour in sugar and stir13. Let cool for a few minutes and enjoy!

Note: The sugar cuts the acid of the tomatoes..... if you don’t use this, be prepared for a little heartburn and burps! I started this and its cut the acid down, and hasn’t affected the flavor in the negative at all.

Note2: This is great the next day too!

Venison Bolo (venison steaks)submitted by bowins

2 - 8 oz Venison Steaks1/2 Cup Soy Sauce2 - Tbsp Garlic & Onion Spice (dehydrated flakes)1/2 cup French's Fried OnionsOptional - Louisiana Hot Sauce to Taste

Pound the steaks to 1/4" thicknessDip in Soy, Liberally sprinkle with Garlic + Onion Spice. Cover with Fried Onions. Apply hot sauce.I cook this on a George Foreman grill on med for 7.5 minutes. Should work on a barbecue grill or hot plate for 5 minutes per side. Garnish with hash browns (5 minutes on high for a George Foreman grill) and eggs (sunny side up is my preference). Very excellent breakfast. Sorry, no pictures...I put it down pretty fast...

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Main DishesWhite Trash Broiled Squirrelby Tim Suggs

Squirrel is one of the finest and tenderest of all wild meats. It'sflavor is mild, rarely gamey. There is no need for soaking, and seldomany need for parboiling. They should be cleaned as soon as possibleafter shooting, but skinning may wait until they're ready to be cooked.Clean squirrels and rub with salt and pepper. Brush with fat andplaceon hot broiling rack. Broil 40 minutes, turning frequently and bastingwith drippins every 10 minutes. Serve with gravy from drippins andseason with 1-2 tbsp of lemon juice.

White Trash Fried Squirrelby Tim Suggs

Make sure all the hair is cleaned off the squirrel. Cut it up. If it'sold and tough, put it in the pressure cooker for about 15-20 minutes.Salt and pepper it. Cover with flour and fry in a cast iron skillet ona medium fire until brown and tender. This is a real sweet meat. Youcan smother a squirrel just like a chicken.

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Mixes

Homemade Biscuit Mix

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MixesHomemade Biscuit Mixsubmitted by TwoBluesMama

Here's a great way to make your own Bisquick so you don't to worry about being out and then you have control of what ingredients you want to use - it might even be fun for the kids to help make it.

Ingredients * 10 cups flour * 1/3 cup baking powder * 1/4 cup sugar * 4 tsp salt * 2 cups shortening that doesn't have to be refrigerated

InstructionsYou'll need a large airtight container and this recipe keeps for six weeks. In a large bowl mix together flour, baking powder, sugar and salt. With a pastry blender (if you don't have one then a wire whisk or a fork) cut in shortening till mixture resembles coarse crumbs. If you're using a wire whisk or a fork make sure you mix it long enough. Mix it until it looks like Bisquick. You can freeze this mixture for up to six months so if you want to separate it and freeze some of it, that's fine. When you take it out of the freezer just let it come to room temp and you're good to go.

Use just like your normal Bisquick recipe I actually take it one step further for the freezer and package the mix in what amount works for our family (for pancakes or waffles). Then toss them in the freezer and then you can pull a package at a time for exactly the amount you need. Blessings, TBM

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Pastas, Pizza and Pesto

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Pastas, Pizza and PestoAglio e Olio submitted by Morgan96 Ingredients: garlic/olive oil/parsley/hot pepper flakes/Parmesan cheese.Mince up some garlic, 7 or 8 fat cloves, less or more depending on taste.Finely chop the parsley, about a handful.Get about a teaspoon (more or less depending on your taste) of hot pepper flakes.Set a pot of salted water to boil. Heat up the olive oil, about a 1/4 cup, enough to cover the bottom of a skillet to 1/4" inch or so.Toss in the garlic when the oil is good and hot, but not smoking.

Note: If you don't have a lot of practice juggling the tasks of draining the past and watching garlic cook, suggest you get the pasta done first (garlic can burn up pretty quick). Let the pasta become al dente, still firm to the bite, drain it and put back in the pot, along with a little olive oil to keep it from sticking. Cover it and set aside.

Let the garlic cook to a nice golden color, turn the heat off, throw in the parsley, stir and add the pepper flakes.

Toss it all in the pasta pot, and serve with lots and lots of Parmesan cheese.

You can salt to taste, but remember that the salted pasta water and the Parmesan cheese are plenty salty.

Made best with spaghetti, tagliatelle, bucatini, or butterflies. Avoid penne, radiators or fusilli, as the garlic and hot pepper may bunch up in a recess of the pasta and deliver a "very" intense bite of flavor/heat.

This recipe works well on campouts, even over a campfire. Bring along a jar of minced garlic if you wish to save the chore of chopping garlic. If you happen to forage some wild garlic, use that too.

DO NOT use any kind of garlic salt or dried parsley flakes. It is a sin and you'll go straight to hell.

Arugula/Rocket Pesto on Pizzaby homegrown

I don't know how many of you are fans of pesto pizza but I ran across this recipe for Arugula Pesto which works just as well on pasta. It was freakin' delicious:

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Pastas, Pizza and PestoArugula/Rocket Pesto on Pizza (Continued)

2 Packed Cups of Arugula (Stems removed.)1/2 Cup of Lightly Toasted Walnuts 1/2 Cup of Olive Oil6 Cloves of Pan Roasted Garlic1 Clove of Raw Garlic1/2 Cup of Grated Parmesan Cheese

Wash Arugula and remove stems, dry. Place six cloves of garlic with the husk still on in fry pan over medium heat until the skins are golden brown on each side. Toast the walnuts until golden brown being careful not to char them!

Combine and pulse the following ingredients in your food processor while slowly drizzling in the Olive Oil until finely chopped: Arugula, Walnuts, Garlic.

Remove from the processor and stir in the Parmesan cheese, salt and pepper to taste.

I found that the Arugula mellowed out significantly by the 2nd day after making it-- so perhaps make it one day ahead. This morning I added a little more olive oil spread it on a homemade pizza crust and topped it with mozzarella, olives and mushroom. It was incredible. My 3 year old son even ate it!

Arugula is sooooooo easy to grow and this was really easy to make a nice change from Basil.

Chicken with Lemon, Mushroom, Cream Sauce and Pastasubmitted by joeinwv

Okay - one more recipe - this one is great for date night and easy to make. I suggest serving over angel hair pasta, but also works with rice, roasted potatoes, etc. A side of nice green beans or asparagus works well.

Chicken w/ lemon, mushroom, cream saucesubmitted by joeinwv

You need a large skillet for this - except for boiling the pasta, this is the only pan we'll use. You can also add in things like capers, artichokes, hearts of palm, etc.

Boneless, skinless chicken breast - put this between 2 pieces of plastic wrap and

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Pastas, Pizza and PestoChicken with Lemon, Mushroom, Cream Sauce and Pasta (Continued)

hammer out nice and thin. Just like you would for chicken parm, veal cutlet, chicken marsala, etc.

Few lemons, clove of garlic, 1-2 cups of sliced mushrooms - shiitake is good, button is fine, chicken stock, fresh herbs (optional), heavy cream.

Have everything ready and near to the stove, this goes fast. These prepared ingredients close to hand are what chefs call their 'mis en place"... you don't have time to search for things when in the heat of battle.

Okay - pound out your chicken and lightly flour them. Heat up some olive oil in your skillet - about 2tbsp, medium high (no need for extra virgin oil). Saute the floured chicken breasts for about 3 minutes each side until lightly brown. Do not worry if these are not 100% cooked at this point. Add the sliced mushrooms and saute for another minute or two. Add your garlic - do not burn it, just give it a few seconds - you will see it get a little lighter in color and kind of fluff up. At this point, add in the lemon juice - about 1/2 lemon per serving. Feel free to throw the lemon in the sauce as well. Add in the chicken stock - figure 1/2 cup per serving. Reduce this down by about 1/3.

Now, reduce your heat and taste - add salt, pepper, etc as needed. If you want, add a little fresh thyme. Add in your heavy cream. Cook until the sauce thickens up a little.

The main flavors here are driven by good chicken stock, the amount of lemon you use and salt. Getting a nice brown on your chicken and mushrooms will increase flavor as well.

Mound up some angel hair on a plate, top with your chicken and mushrooms, and pour the remaining sauce on top. Garnish with some grated Romano and a little minced parsley.

If you have a good wine guy locally, tell him you need a nice bottle of Italian Trebbiano wine for dinner.

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Pastas, Pizza and PestoEgg Noodlessubmitted by mamabear

2 cups all purpose or whole wheat flour3 egg yolks1 egg2 tsp salt1/4 to 1/2 cup water

Make a well in flour, add egg yolks, egg and salt and mix thoroughly. mix in water 1 tbsp at a time until dough is stiff but easy to roll. divide in dough in fourths. Roll one part at a time and cover remaining. Roll into paper thin rectangle on generously floured cloth covered board. Loosely fold rectangle lengthwise into thirds and cut crosswise into 1/8 or 1/4inch strips. Unfold and place on towel until stiff and dry.Break into smaller pieces and cook in water until tender.

Fettucine Alfredosubmitted by OKGranny

Quick, easy, fattening and I adore it.

8oz fettuccine noodles cooked al dente

1/2 cup sweet butter, melted1 cup heavy cream, warmed3/4 cup freshly grated Parmesan cheeseSalt to taste1/4 teaspoon freshly ground pepper

Mix sauce ingredients, pour over pasta and toss lightly. You can add 1/2-3/4 of a pound of cooked chicken or shrimp to this also.

Note: joeinwv: Great additions to Alfredo: mushrooms, chicken, shrimp and scallops - best method is to saute your meats / vegs in olive oil / butter - the use a little stock to deglaze the pan, then cook your sauce in that pan.

Granny - next time you make Alfredo, add in approx 1 tbsp of ricotta cheese per serving in addition to your recipe. Trust me.

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Pastas, Pizza and PestoFrumento e Fagioli (pasta fazoo with wheat berries)submitted by jakematic

This is based on a copycat recipe of Olive Garden's pasta e fagioli that I've made dozens of times and we love.

Tonight I didn't have any ditalini or other small pasta and was planning to use egg noodles, which I don't really like with this soup.

Then it dawned on me - there are cooked wheat berries in fridge for salads and breakfasts. Tinkered with it a little and the result was a huge hit in our house.

1 lb ground beef1 cup diced onion1 cup julienned carrot3 stalks celery, chopped (1 cup)2 garlic cloves, minced

2 (15 ounce) cans diced tomatoes1 (15 ounce) can red kidney beans (with liquid)1 (15 ounce) can great northern beans (with liquid)1 (15 ounce) can tomato sauce1 (12 ounce) can v-8 vegetable juice1 teaspoon vinegar2 teaspoons salt1 teaspoon oregano1 teaspoon basil1 teaspoon pepper1/2 teaspoon thyme3 cups cooked wheat berries (or cooked ditalini or other small pasta)1 beer - something "light" like a Budweiser2 teaspoons olive oil 4 slices bacon crumbled or chopped (Yoder's just happened to be handy)

Brown beef in a large stock pot over medium heat with onion, carrot, celery and garlic. Add remaining ingredients and simmer for 1 hour. Enjoy with a nice big hunk of homemade bread and butter.

Cooked wheat berries:

6 1/2 cups water

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Pastas, Pizza and PestoFrumento e Fagioli (pasta fazoo with wheat berries) (Continued)

2 cups hard red or white winter wheat berries2 tablespoons butter

Place ingredients in pressure cooker. Cook at 15lbs (or high on electric models like mine) for 30 minutes.Natural release for 10 minutes.Fast release and drain.Let cool and store in plastic container in fridge.

Or without a pressure cooker: Basically rinse berries, bring to a boil and simmer for an hour.

Homemade Egg Noodlessubmitted by theadob

I was making egg noodles at home tonight and thought, "Hey, maybe that's something that TSP members would want to know how to do." I was thinking that maybe a video would be good, but for now, here is how I learned from my mom. It's so easy it's not even funny.

3/4 cup flour1 egg

That's it. If I'm making it for three people I multiple those numbers. example 2 1/4 cup flour, 3 eggs

The mixture is incredibly dry. once you have it mixed with your hands, add just a tablespoon of margarine or melted butter. This isn't absolutely necessary but it helps. using a rolling pin, press it as flat as you can possibly make it. If you don't have the strength for this, just get it as flat as you can because you can always just cut thinner noodles. Ideally I like to get them 1/16th of an inch or thinner. Using a pizza cutter, I cut it into sections about 4-5 inches tall. I then cut thin noodles 1/8th inch or smaller across.

If you have time to let them dry, they are better but most of the time I just cook them. I like to boil a chicken, turkey, pot roast or pork roast down with broth. You will need a good bit of broth because the noodles soak it up. I just dump in the noodles and let them cook for about 5 minutes. They are my family's favorite thing to eat.

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Pastas, Pizza and PestoHomemade Egg Noodles (Continued)

And guess what! They store! The Amish make them by the thousand and let them dry. I was talking to an Amish farmer who told me that they make a years worth at one time over the course of a couple days at his house. They just sit on the counter or table for a day and they are dry. You can store them in bags or cans but you have to keep moisture away from them.

Homemade Pasta Doughsubmitted by prepchef

Homemade pasta dough, Once you have fresh you never go back (unless it is for long term storage)

3/4 c flour1 egg yolkpinch of salt1 teaspoon olive oil

Make a well in the flour and pour egg, salt and oil into well.Using a fork begin to whip egg and slowly incorporate flour.When flour is all mixed in knead pasta dough until dough becomes stiff and smooth.Let dough rest for 30 minutes.Roll out and cut to desired shape.

Lemon Rosemary Chicken and Fettuccine Alfredosubmitted by Morning Sunshine

2-3 chicken breasts2 T Extra Virgin Olive Oil (EVOO)1 T rosemary4 (or more) preserved lemon wedges (dehydrated)1/4 c chicken stock/broth1/4 c lemon juice1/4 t salt1/4 c butter, sliced thin1/2 Parmesan cheese1/2 lb fettuccine or angel hair pasta

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Pastas, Pizza and PestoLemon Rosemary Chicken and Fettuccine Alfredo (Continued)

thinly slice lemons in two directions to make small pieces. you want them small enough that they are bites of flavor with your chicken, but they do not have to be minced.heat oil in a saute/frying pan. add rosemary and lemon, let it cook just a few minutes.cut raw chicken into small bite-size pieces, and add to pan. Cover until chicken is cooked most of the way through, then uncover and let the juices cook down. Now de-glaze the pan with your lemon juice and broth. scrape the bottom with a spoon to get all that yummy goodness off the bottom and onto your chicken.

meanwhile cook your pasta. have your butter and cheese ready to go. drain your pasta and leave in the pan. add your butter and stir to melt quickly and coat your noodles - your pasta needs to be hot for the next step. Add the cheese a little at a time and stir vigorously to prevent clumping.

serve the pasta and add a helping of chicken on top. try not to injure anyone or start lasting fights over who gets the most lemon bits on their plates.

Notes: I have never actually measured any of this. Since this is my recipe, I have always just thrown in lemon or cheese or whatever until I think it looks right. I am going on memory here of about how much I use. If you think it needs more of something, add it. Next time I make it, I will try to use this and see if I need to adjust anything.

Pastina submitted by Morgan96

Italian for little or small pasta. Also known Minestrina, or "little soup".

Basically, any small pasta shape cooked and served in a chicken or vegetable broth. A quick and easy way to make one from your preps is about a quart of water, a cube of chicken stock, and a 1/2 cup of pastina. Add some chopped parsley from the garden, and serve with Parmesan cheese. The kids will love it. This can be made on just about any heat source with a wide variety of pots and cooking utensils. We've cooked some up in a coffee can over a campfire. Good for camping, since stock cubes and pastina don't take up a whole lot of room, and it's especially good to have on a cool night from a coffee mug.

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Pastas, Pizza and PestoPastina (Continued)

Some variations:Add some 1/2 and 1/2 and some cream cheese for a cheesy white version ("in bianco")Add a beaten egg, dribbled in a bit at a time while stirring, for more protein. ("stracciatella")Open a can of chicken breast and a can of potatoes, toss it in, and you've got chicken soup.Add a can of white cannellini beans and serve with olive oil, and you have "pasta e fagioli".

Pizza Saucesubmitted by Morning Sunshine

we experimented a lot and came up with this:1 can (14 oz) tomatoes - whole or cubed1 can (6 oz) tomato paste1.5 teaspoon of basil1.5 teaspoon of oregano1.5 teaspoon of rosemary1.5 teaspoon of onion powder1 teaspoon of salt1/8 teaspoon of cinnamon3 roasted garlic cloves*

throw it in the blender and mix until smooth. We use this on pizza, pasta, and lasagna. basically, all our Italian foods. I have used a pint size jar of home-canned tomato sauce. It is really cooked down so it is thick.I have never tried to bottle this. It is just easy enough to mix when I need it.

*(on the garlic cloves - I will buy 12 garlic bulbs, and roast them all at the same time. pop out the cloves and flash freeze - put them on a wax-paper lined cookie sheet until frozen solid. then I move them to a freezer save container to await use. This way I always have roasted garlic, even when I only need 3-4 cloves.)

Radishes with Pasta and Radish Greenssubmitted by smkymtn

24 radishes, sliced (about 2 cups) with green tops2 tablespoons olive oil

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Pastas, Pizza and PestoRadishes with Pasta and Radish Greens (Continued)

1 medium onion, chopped3 Cloves of Garlic12-ounce package short pasta such as penne or shells, cooked1/4 cup cooking water from pasta1/3 cup freshly grated Parmesan or Romano cheeseSalt and pepper

Separate the greens from the radishes and remove the leaves from the stems. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.

Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.

Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.

Squash Pestosubmitted by prepchef

I have used this recipe for seafood dishes or as a much lighter alternative to pesto.

2 pound zucchini diced1 tablespoon garlic mince3 tablespoon fresh ginger mince1 1/2 teaspoon fresh thyme chop1/4 cup dice red onion2 tablespoon lemon juice2 tablespoon ground coriander2 cup fresh spinachsalt and white pepper to tastewater or stock to make desired sauce consistency

Sweat ginger, garlic, and onion for 2 minutesAdd zucchini and cook an additional 2 minutesAdd thyme and coriander cook for 30 more secondsAdd spinach and wilt

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Pastas, Pizza and PestoSquash Pesto(Continued)

Add one cup of liquid and add product to a blenderblend mixture adding liquid until smooth and desired consistencyseason with salt and pepper

Tomato Sauce and Pastasubmitted by Morgan96

This one has no name, it's just a fresh tomato sauce with whatever cheese you happen to have in the fridge or canned from preps.

Tomatoes from the garden, about 10 or 20, enough to fill the blender.Puree the tomatoes until, well, pureed.(if the power is out, a hand cranked food mill will also work. Watch for splatters.)Heat some garlic in olive oil in a mid size sauce pot. When garlic colors, add the tomato puree.Cook on high heat for a bit to raise the temperature, then simmer on low for about an hour, until the sauce is reduced by half. About half way through add either half a chicken stock cube, or about a cup of chicken stock. Add Salt and pepper.Start cooking the pasta (about 1 lb) in salted water.Mince some basil from the garden, about 10 big leaves or so. Add to sauce. Have another 3 or 4 whole leaves for garnish.Dice up some firm cheese, asiago or pecorino or mozzarella sticks, or Monterrey Jack. Add to sauce. A couple of minutes will be enough to soften but not melt the cheese cubes.Drain pasta, back in the pot, add the sauce, garnish and Bob's your Uncle.

For variation, try adding either sour cream or whipping cream to the sauce to lighten it up.

Vodka Sauce and Pastasubmitted by joeinwv

typically served with penne, rigatoni, etc.

I am going to list ingredients and steps, but not quantities. Italian saute cooks don't measure. I am also not going to list steps for cooking pasta - assume you know you need cooked pasta for this dish.

Start with olive oil in a large pan. Dice some red onion, garlic and/ or shallots and

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Pastas, Pizza and PestoVodka Sauce and Pasta (Continued)

saute over med heat. Not really looking to color this - just get them tender. Add in salt, pepper and red pepper flakes. Next add in some thin strips of prosciutto ham. You could sub in pancetta or unsmoked bacon, but prosciutto is the way to go. You only need a little - figure 1-2 thin slices per serving. You will likely buy this in thin slices - cut this into nice thin strips. You don't need to cook this, you are just looking to render it down a little. This also adds some salt to the dish.

Next step, add a nice slug of vodka (does not need to be great - Smirnoff works) - at least 1/4 cup - for 4 servings, I will use about 1/2 cup. TAKE YOUR PAN OFF THE HEAT BEFORE YOU ADD THE VODKA. THIS CAN AND LIKELY WILL MAKE FIRE. Have a lid ready to put on the pan and put out the fire. Don't panic. Reduce and cook off most of the liquid in the pan.

Now add in your crushed tomato - from a can is fine, homemade is better. Reduce your heat and simmer for about 25 minutes. This is a good time to cook your pasta.

Okay - we're almost there, time to pick up the pace and wrap up this dish. Add some heavy cream to your sauce - you don't want to get to pink, that's too much cream. Figure 1/2 c of cream to 16oz of tomatoes. Some folks like to add a handful of peas at this point, I usually don't. Toss your pasta with the sauce, serve with additional red pepper flake, quality grated cheese and julienned fresh basil.

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Pastries

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PastriesPie Crustsubmitted by LvsChant

(makes 3)

3 cups flour1 cup shortening1 tsp. salt

Stir together, cutting in shortening until it is a nice consistency with shortening pieces no larger than pea-size. ( I use a fork or pastry cutter to do this)Add in (all at once, ideally) a slight bit more than 2/3 cup of ice water (not quite 3/4 cup). Stir with fork just until it begins to hold together (overmixing makes the crust tough). With your hand, finish kneading in the rest of the flour to form a ball. Separate into 3 equal portions. Roll out, either with floured surface or between plastic wrap.*

* I realize using plastic wrap post-SHTF would be too wasteful of a limited resource.

I've also used lard for the crust... you don't need as much water if you use lard. Lard makes a wonderfully flaky crust...

Pie Crust (Vegetable Oil)submitted by LvsChant

Want to use vegetable oil for a pie crust? I have a good recipe.

2 1/4 c. flour1 tsp. salt2/3 c. vegetable oil1/4 c. cold water

Whisk the flour and salt together, then add liquid ingredients. Stir with a fork just until it forms a ball. Split into two portions, roll out for top and bottom crusts for a pie.

Bake as usual until crust is beautifully brown and flaky... very good.

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Pastries – Main Dish Calzonessubmitted by TwoBluesMama

Filling:I make an Italian calzone or canoli, depending on where you're from, using cooked Italian sausage links cut into thirds, mozzarella cheese and peppers.

Make a batch of homemade bread dough - flatten to a rectangle and cut into eight smaller rectangles. Put a scoop of filling in the middle and fold up and flip so the seam side is down. Bake at 400 degrees for about 30 minutes. Serve with spaghetti sauce over the top. So good! I also have done this with pepperoni and veggies and served with the sauce. Endless possibilities.

Chard Piesubmitted by johnnybe_good30

1 onion, chopped <i only use half >, 1 garlic clove, minced, 2 tablespoons oil, 1 bunch Swiss Chard6 eggs, 1 cup shredded cheese, 1 teaspoon salt, 2 pie crusts~

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crusts.

Bake until knife inserted into center comes out clean, 30-40 minutes. Makes 2 pies.

Empanada Doughsubmitted by Stein

If you haven't heard of them, you make a dough, wrap it around just about anything and fry it. We made ham and cheese, turkey/stuffing/mashed potatoes (with gravy over the top of course), bean and cheese, etc. For breakfast, eggs/peppers/cheese is really something else. Every empanada recipe starts with the dough. Here is a simple empanada dough made with flour, salt, water, egg, vinegar and shortening. Roll it out pretty thin, cut it into a circle about the diameter of a large coffee can or a bit smaller. Put some stuffing in the middle, fold it in half and use a fork to press the edges together sealing it up. Fry in hot oil for a few minutes until it turns brown.

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Pastries – Main Dish Empanada Dough (Continued)

Prep Time: 15 minutesCook Time: 1 hourTotal Time: 1 hour, 15 minutesIngredients:

• 3 cups flour (plus a little more for kneading) • 1 teaspoon salt • 1/2 cup cold water • 1 egg • 1 egg white • 1 teaspoon vinegar • 3 tablespoons shortening •

Preparation:1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside. 2. In a separate bowl, mix together the 3 cups of flour and salt. 3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. 4. Mix the wet and dry ingredients with a fork until it becomes stiff. 5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. 6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Tip: If you want to keep the dough longer than 24 hours, you can freeze it. Servings: Makes approximately 10 six-inch empanadas.

Frittelissubmitted by daemonpi

I don't know if it is spelled right, we got the recipe from southern Italy, along with many other Italian food recipes, from our downstairs neighbor. One of my favorite foods. None of these measurements are even close to exact, in any sense of the word.

4 healthy handfuls of flour1 healthy handful of instant potatoes (or one medium to large baked potato, no skin)1 packet of yeast

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Pastries – Main Dish Frittelis (Continued)

pinch of salt1 pint glass of warm (~105 deg F) water

Mix together Liberally flour a medium to large kitchen towel Wrap dough in towel and place in ovenTurn the faucet on to warm water and clean the mixing bowl, when it is clean enough the water is warm enough to place in oven (easy proofing)Wait 1 1/2 hoursDivide dough into palm sized pieces {Roll flat ~1/8 in thick Place ~tsp tomato sauce Place piece of ham ~1/2 slice of Oscar Meyer size Place piece of Mozzarella cheese ~1/8 in thick from end of 8 oz brick Wet half of edge and fold over and seal Fry in oil, both sides, until golden brown ~med-low heat} Portion in {} is best done in chain gang fashion with familyWrap in paper towel and devour, pausing to breathe hard and try to un-burn your tongue

Ham and Spinach Quichesubmitted by firetoad

Here are the ingredients you will want to gather up:• 1 Standard, Plain, Deep Dish Pie Crust (Buy the ones in the tins already)• 1 Cup of Chopped Ham (I use two cans of Hormel canned ham)• 1 Cup of Chopped Onion (I use onion powder to taste)• 1 Package of Frozen Spinach (9-10 oz.)• 5 Eggs• 1 Cup of Milk• 1 Cup of Shredded Cheese (I prefer cheddar, but use what you like!)

First thing to do is to preheat your oven to 425 F. Next, pop the pie crust in the oven for 5 minutes, just long enough to begin the crisping/browning process, and remove. Leave the oven on. I actually place the pie crust/tin into a Pyrex pie/quiche dish as seen in the photo. I feel that it better assists in dispersing the oven heat and prevents hotspots in the crust/tin combo by itself.

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Pastries – Main Dish Ham and Spinach Quiche(Continued)

Cook the frozen spinach for 6 minutes in the microwave. When finished, place the spinach in a mixing bowl and drain it very well. I typically press fluid out of the spinach with a spoon and also pat dry the spinach with paper towels. Too much moisture in the spinach will increase baking time and make your crust too soggy!

Place your chopped ham in the bottom of the pie crust and add your onions or sprinkle the top of the ham with onion powder to taste.

With your dry spinach in a mixing bowl, add your shredded cheese and milk. I would suggest beating (like your making scrambled eggs) your five eggs in separate bowl prior to adding them to your spinach/milk/cheese mix. Once beaten, mix the eggs with the spinach mixture. Uniformly mix everything and then top the ham in the pie crust with this.

Now, place the pre-cooked quiche onto the middle rack of the 425 F oven. Bake for 15 minutes at 425 and then turn the heat down to 300 F. Bake at 300 F for 30 minutes (for a total time in the oven of 45 minutes). If you want a firmer quiche, add a little baking time.

Once baked and removed from the oven, let the quiche stand at least 15 minutes to cool and firm up.

Then, enjoy! Yummo!

OK, now for the question everyone will ask: How does this work for the survivalist?!?!?!?

Well, lets look at the ingredients...• 1 Standard, Plain, Deep Dish Pie Crust (Buy the ones in the tins already) - Well, this

is pretty easy: make your own. If you can make bread, you can easily make a pie crust.

• 1 Cup of Chopped Ham (I use two cans of Hormel canned ham) - Canned ham, it's in everyone's pantry, isn't it?

• 1 Cup of Chopped Onion (I use onion powder to taste) - Garden grown. If you don't like onions whole, grow some, dry and grind into your own onion powder.

• 1 Package of Frozen Spinach (9-10 oz.) - Again, can easily be garden grown and cooked.

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Pastries – Main Dish Ham and Spinach Quiche (Continued)

• 5 Eggs - Short term survival, use powdered eggs or an egg substitute. Long term, I am sure you could find some fresh eggs eventually.

• 1 Cup of Milk - Short term survival, use powdered milk or milk substitute. Long term, I am sure you could find some fresh milk eventually.

• 1 Cup of Shredded Cheese (I prefer cheddar, but use what you like!) - I would recommend keeping some cans of canned cheddar on your shelves. Needs no refrigeration and keeps for quite a while.

Now, with substitutes, you make have to adjust quantities and/or cooking times, but I am sure it can be done. The nice thing about this dish is that it is easy and could really spice up a survivalist's dinner!

As far as cooking in a survivalist setting, I think a dutch oven would work great for this, or the BBQ grill (just use indirect heating and cover with foil in the grill)

So, even something as froo-froo sounding as quiche could still be had in a survival situation!

Homemade Hot Pocketssubmitted by trillias

I make these as a simple, self-contained dinner for DH to take to work...apparently the other guys are jealous!

1-2 can refrigerated biscuit dough (I haven't tried it with homemade dough, but I don't see a reason it won't work)1-2 c chopped cooked chicken (canned, leftovers, whatever)1 can cream of chicken soup1-2 c frozen veggies (whatever is around, i like broccoli and peppers)1-2 c shredded cheese (cheddar, Monterrey jack, Colby are all good)

Dump chicken, veggies, soup and cheese into big bowl, stir until you have a pile of glop. Unroll biscuit dough, separate into rectangles. Half of the rectangles, push perforations back together to seal. Scoop a pile of glop into center of each rectangle, top with another, allow perforations on top to separate a little for steam. Fold over edges and seal with fingers (use a fork if you want to get fancy)

Bake at 350 for 10- 20 minutes - check after ten, if the dough doesn't seem golden

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Pastries – Main Dish Homemade Hot Pockets (Continued)

and done, put 'em back in for a while.

The number made with each recipe depends on the amount of glop you put together - I usually have a couple of cans of dough at any one time, so if I have too much glop, I just open another can. It's very much an eyeball "add more until it looks good" recipe, but virtually foolproof.

These freeze beautifully - I vacuum seal them and stack them in the freezer - DH can just grab one and go.

Runzasubmitted by TwoBluesMama

If anyone out there is from Nebraska (some of you won't say so) they will know what a Runza is. Kind of the same as a hot pocket but you use browned hamburger cooked with onions and cabbage (or without cabbage -our daughter wouldn't eat them with cabbage). Make a batch of homemade bread dough - flatten to a rectangle and cut into eight smaller rectangles. Put a scoop of filling in the middle and fold up and flip so the seam side is down. Bake at 400 degrees for about 30 minutes. I also make an Italian calzone or canoli, depending on where you're from, using cooked Italian sausage links cut into thirds, mozzarella cheese and peppers. Do the same with the dough and bake the same way. Serve with spaghetti sauce over the top. So good! I also have done this with pepperoni and veggies and served with the sauce. Endless possibilities.

Turnip Tart submitted by Cedar

This is a slight modification of a recipe for a tart filling. Roasting the turnips helps reduce their bite, which when combined with the cinnamon and sugar results in a very mild, pleasantly flavored dish.

* 5 medium turnips * 1 cup soft cheese, grated * 3 eggs * 4 Tbsp. butter, melted * 1 Tbsp. sugar * 1/2 tsp. cinnamon * 1/4 tsp. salt

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Pastries – Main Dish Turnip Tart (Continued)

Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft - about an hour at 350°F. Let cool and then peel and cut into small strips. Add cheese and set aside.

Beat eggs, sugar, cinnamon, and salt. Pour over turnips and cheese. Add melted butter and mix well. Put into greased pan and bake at 350°F until set - about 35 minutes.

Vegetable Quichesubmitted by johnnyb_good30

My friend just sent me this

"1) Put grated potatoes, minced onion, salt, pepper and egg in oiled pan. Press up onto sides like a pie crust.2) Bake at 350 for 20 minutes or so. Potatoes will be browned.3) Sauté cauliflower (and other vegetables if you like) with oil, salt, pepper.4) Put cauliflower in baked potato crust.5) Pour 4 or 5 beaten eggs over the whole thing. Add shredded Swiss if you want.6) Bake 30-40 minutes longer (until browned). Let cool to set. 7) Enjoy.The best part about his recipe is that you can bake two at a time and slice them up for breakfast, lunch or dinner. It's like a quiche with a hashbrown crust!"

WV Pepperoni Rollsubmitted by joeinwv

WV Pepperoni Roll - Created in Fairmont, WV as a convenient food for coal miners. If you are in northern WV in the early AM and see someone with a white paper bag, clearly stained with grease - follow your nose to the nearby Italian bakery and get some hot pepperoni rolls. If it is a Sunday, prepare to fight an army of post-mass Catholics. Eminently simple - this is simply thin sliced rounds or sticks of pepperoni (which shape to cut your pepperoni is a hotly debated topic, I say sticks) that is wrapped in white, Italian bread dough and baked. The sum of these humble ingredients is far more ethereal than the base parts. This is no stromboli, far simpler and yet greater still. Cool fall day in the mountains, cold beer, hot pepperoni roll, WVU football - this is a way of life here.

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Pastries – Main Dish WV Pepperoni Roll (Continued)

Okay - enough waxing poetic, down to business. One of the truly great local foods and completely within the reach of the home cook. If you can bake bread, you are already home free. The bread in this case needs to be a good, white bread with a firm crust and light interior. Honestly, you can do well with the average grocery store's frozen dough. Buy good pepperoni. I highly recommend cutting this into sticks - think of your average carrot or celery stick - that is the size you want. Take a piece of your bread dough and spread it out into a little circle like a pizza crust - about a 4" circle. Lay 4 or so sticks of pepperoni on one edge and roll it up like a little jelly roll. You want the pepperoni to be completely surrounded by the dough. Let these rise a little bit - maybe 15 minutes, and then bake as usual. Eat hot out of the oven. Ideally, the size you want is about like your fist. My wife will eat one, I'll have two and sometimes, you have to force down three.

As a purist, these are often best plain and right out of the oven. However, if you can peppers in tomato sauce, this is a good reason to open a pint. Pry open the nice hot roll and sneak a few peppers in there... maybe a slice of some sharp provolone...

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Pet Foods

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Pet Foods

Puppy FormulaSubmitted by DeltaEchoVictor

Admittedly, this isn't really a human recipe, but it has come in handy innumerable times for me. I thought maybe someone here might be able to use it as well.

I frequently find myself rescuing critters from time to time & my vet gave me this recipe.

1 Egg1 Jar strained beef baby food1 Can evaporated milk1 can (evaporated milk can) water1 Tbsp. White Karo syrup8 ounces plain or vanilla yogurt

Blend All Ingredients & keep in the fridge. Warm to room temperature before using.

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Salads

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Salads

Spam Saladsubmitted by monkeyboyf

2 cans of Spam MashedPickle relishChopped green onionsMayo and mustard to tasteServe with bread cubes from loaf or crackers. Great for parties or potlucks Note: Try Spam Salad served in a hollowed round bread, pumpernickel or rye. Save the lid to put on after filling.

Stuffed Prune Saladsubmitted by Winchester32More from g-granny's box.

Stuff 10 or 12 cooked dried prunes with walnut meat (1/4 nut to each prune)

Dissolve apple, lemon or orange jello in hot water and cool until slightly thickened

Place stuffed prunes in lightly oiled mold

Mix the following with the slightly thickened jello: 1 tbsp lemon juice, 1/2 c. chopped celery, 1/4 c. chopped green peppers, dash of salt, 1 c. cottage cheese & crushed pineapple.

Pour over prunes and let set for two hours.

Summer Kale Saladsubmitted by madcap1one(3-4 pre-dinner appetizer servings)

1 bunch Kale (any color, preferably younger and more tender)1 Red Onion (diced small)1 Black Olives (canned, pitted, sliced)1 Pearl Onion (canned, optional to recipe but adds fun texture and sweetness)1 Sweet Yellow Corn (can, or 1 ear stripped and prepared as kernels)1 Red Pepper (sweet, diced or chopped small-ish)1 Vinegar Oil Dressing

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Summer Kale Salad (Continued)

Fresh lemon juice, salt, pepper to taste

Lightly steam kale until al dente but NOT soggy wilted, a little crisp or snap is fine, if you need a spoon to get it out of the steamer instead of a fork it is over done. It should be sweet when done steaming, as opposed to bitter.

Remove kale from steamer and place in ice water bath to stop cooking process.

Drain kale and place in large mixing or serving bowl. Add other solid ingredients. Dress lightly (very important to go light on the dressing - this salad has very bold flavors, and can easily be overdone - perhaps allow guests to dress their own portions,) toss, and serve with crunchy breadsticks for a fun salad that is great on the patio before barbecues. Goes well with deep red wines, heavy beers, and super fruity iced teas (not so good with lighter teas.)

This salad also does quite well with either ginger or soy based dressings for a more Asian style flair to ones meal. If going that route, I have found that instead of breadsticks, a ramen noodle "brick" uncooked and unseasoned then crumbled over the salad is visually fun, and provides a nice crunchy texture instead of the breadsticks.

Schwabisch Potato Saladsubmitted by The Professor

6 medium red potatoes1 cup beef Broth (or Chicken broth if meat is poultry)1/4 cup Cider Vinegar1/2 cup chopped green onions1/4 cup cooking oil (My aunt used regular Canola oil, but I use light Olive Oil, my arteries are bad enough)Salt and Pepper to taste1/4 cup chives (mainly as a garnish)

Boil whole potatoes in just enough cold water to cover and cook until done. This is the most difficult part as you must time it so the potatoes aren't too soft (20 - 25 minutes). You don't want the potatoes to just fall apart, they must be a bit firm. You should just be able to poke into them to the core somewhat easily. Red potatoes are traditional, but I've used gold potatoes with great success.

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SaladsSchwabisch Potato Salad (Continued)

Drain and peel while they're still warm. Slice to about a 1/8th inch thickness and place into a bowl with the broth. Let this sit for 4 or 5 minutes.

In a second bowl, combine vinegar, oil, sugar, chopped onions, salt and pepper and whisk together. Pour this over the potatoes and mix gently.

I generally prepare this, along with the RotKraut, a day beforehand and let chill in the fridge overnight, stirring gently.

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Side Dishes

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Side DishesAu Gratin Turnipssubmitted by Cedar

Medieval Europe's answer to Au Gratin Potatoes! I've tried different herb and spice combinations and (to me) the flavor of the fine spice powder somehow seems to work the best.

* 5 or 6 small turnips * 1 1/2 cups (6 oz.) mozzarella or provolone * 1/2 cup (4 oz.) Parmesan * 4 Tbsp. butter, melted * fine spice powder

Peel turnips, boil until tender, and allow to cool. Meanwhile, slice mozzarella or provolone very thinly or grate. Also grate Parmesan. Slice turnips about an eighth of an inch thick. Coat the bottom of a deep baking dish with butter. Then layer the ingredients starting with cheese, then turnips, then coat with butter butter, then sprinkle with spice. Repeat the layers, keeping each one as thin as possible. Top with more cheese. Bake at 350° until cheese is melted.

Baked Corn & Tomatoessubmitted by Winchester32

2 cups cooked corn2 cups tomatoes1 tsp saltpepper1 tsp sugar1 cup fresh bread crumbs3 tbsp fat

Mix seasonings with the corn and tomatoes and pour all into a greased baking dish. Spread the crumbs over the top, dot them with the fat, and bake at 350 for 1/2 an hour.

Banana Pepper Casserolesubmitted by DeltaEchovictor

Butter-3tbsp. melted in an 8x8 or 9x9 panBanana Peppers-Cut tops off & remove seeds. Cut into 1" pieces. Buy enough to cover bottom of pan or Pyrex dish & enough to make a second layer. I use somewhere between 3 or 4

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Side DishesBanana Pepper Casserole (Continued)

cups...just buy lots of peppers dammit.1.5 Cups cheddar cheese or whatever cheddar/Colby based cheese happens to be your favorite (I always add extra cheese, cause I just really like cheese). Use half to cover first layer of peppers & use the other half to cover the 2nd (top layer) of peppers.1 Box of herb based or flavored stuffing. Cover top layer of peppers with about 1/4 inch of the dry herb stuffing.Butter-5 Tbsp melted. Pour over top of dry herb stuffing.

Okay just to rehash, it goes like this from the bottom to the top.Cover bottom with peppers.Cover peppers with half of cheese.Cover cheese with more peppers.Cover peppers with more cheese.Cover top layer of peppers with dry herb stuffing.Pour more butter over the top of the whole shebang.

Bake in a 350 oven for 20 to 25 minutes.

....& yes, the whole recipe consists of nothing but peppers, cheese, & butter. Hey, I never said it was healthy, only good.

Beet Greenssubmitted by madcap1one

I happen to like beet greens, but find that they can be bitter depending on where they are picked in their growth cycle.

Try the following experiments either independently, or together to see if we can make greens more palatable for you:-Soak them in a cold saline bath for an hour prior to cooking (drain well prior to cooking)-Try sauteeing some onion or shallot with them until the onion browns/caramelizes, the natural sugars can offset a lot of bitterness, once the sugars develop and come forward with the heat-Try with some mushrooms, sometimes the solid earthiness can tame bitterness-Try with hot peppers, the heat will mix well and cover bitterness while bringing forward "green"-Try steaming the greens like you would do with asparagus or broccoli, instead of sauteeing, then serve with a light bechamel or butter or heart attack inducing

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Side DishesBeet Greens (Continued)

hollandaise (umm, ok, all 3 sauces are heart attack inducing, but hey, you started with the bacon grease!)-Cook as you are doing that produces bitterness, then let them cool, and toss with a honey dijon mustard dressing (I also like adding raw red onion for sweet and sharp to offset the bitterness)

I love greens! I love finding new ways to prepare them and alter the taste. Just keep trying! Between their health value, being cheap to purchase, and variability - I guarantee we can find ways to prepare them so that you will fall in love.

Notes: Its an old trick from making Kimchee (Korean lactofermented/pickled vegetables) saline baths draw out liquids (toxins, flavanoids, bitterness, etc) in exposed cells and capillaries (same as saline baths for making kosher meats.) Its a basic prep process for many foods prior to cooking (same as blanching prior to canning/freezing, albeit different science behind it.)I should mention - and I have NO expertise at this, but I do know that bitterness is often affected by cooking time and temperature. That said, I never use a thermometer in the kitchen (Yes, I know, feel free to slap me around anytime) and just go by the taste and play methodology. Sometimes and in some respects, I am super methodical and exacting - in the kitchen, I just play until I get it right, fail so horribly all my dinner guests laugh, or discover something new. The kitchen is my relaxation time and pleasure (to my waistlines detriment,) so I just kinda go with the flow... You may consider reading up on cooking times and temps to more specifically influence taste of greens.

Brown Rice Risottosubmitted by Cedar

2 tablespoons butter (I don't do margarine, but you can if you like or use more olive oil)2 tablespoons olive oil1 cup brown rice1 cup chopped onions1+ cloves of garlic (I tend to go heavy on garlic)1 cup sliced mushrooms (I like anything other than canned or white button-experiment)4 cups chicken bouillon1/2 cup cheese (Parmesan?)

Put butter and oil in a pot, add the rice and stir to coat with the oils. Add vegetables.

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Side DishesBrown Rice Risotto (Continued)

Saute until the onions are gold and the rice is 'browned'. Add 1 cup of the bouillon and cook UNCOVERED until most of the liquid is absorbed. Then add another cup until it is gone.. and so on with the 3rd, then the 4th cup. It takes about an hour. Sprinkle with cheese if you like.

Brussels Sprout Hash with Bean Sproutssubmitted by joeinwv

I am not going to go into a huge amount of detail as this is an easy recipe and you can easily substitute in any combination of vegetables. The real key is getting some carmelization on your sprouts to bring out their sweetness and reduce bitterness. I like to use adzuki sprouts, as I think they add some extra flavor, but any sprout will work.

Total time is about 15 minutes - if you blanch the Brussels sprouts prior, this could be done in 7-8 minutes. (figure a few extra days to sprout your adzuki beans)

Ingredients:1 1/2c Fresh Brussels sprouts1/4c Adzuki bean sprouts (I like to let them green a little)1T Extra Virgin Olive Oil (I probably use a little more, if your sprouts are very bitter - add some butter)1/4c diced sweet or red onionsalt, pepper, garlic and red pepper flakes to taste1/4c water or chicken stock

Process: 1. Blanche your Brussels spouts in boiling water and drain. Rinse with cool water and drain well. You are only looking to cook these about 1/2 way. Should be nice and green and still firm. Thinly slice the Brussels sprouts - you are looking to make 'coins'. These don't have to be perfect, but thinner is better.* 2. Heat olive oil in a large, flat bottom skillet (10-12"). Saute onion until translucent - add garlic and pepper flakes if you want. (don't burn the garlic)3. Add sliced Brussels sprouts and continue to saute over medium-high heat. Add salt & pepper. You are looking to get some color on these, much as if you were caramelizing onions. **4. Add bean sprouts and water or chicken stock, lower heat to med-low.5. At this point you are basically done - let this cook until most of the liquid has evaporated. If you like a very tender Brussels sprout, add some more water and

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Side DishesBrussels Sprout Hash with Bean Sprouts (Continued)

continue to cook. As long as you keep some liquid in the pan and lower the heat, this can rest for 15 minutes or longer with no problems.

*This recipe can be done with whole Brussels sprouts, but I wouldn't call it a 'hash'**A really crazy person might add some crumbled bacon at this point

As a final note, if you don't feel like following all these steps, throw all the ingredients together at once - put in a shallow baking dish and bake in the over at 350*F for about 25-30 minutes. Stir and flip your sprouts every once in a while to make sure they are done and don't burn.

Butternut Squashsubmitted by Dene B.

This is simple, but good:

1 butternut squashsaltbrown sugar Directions:Preheat oven to 350 F. Cut unpeeled butternut squash in half. Place halves on baking sheet, cut side up. Sprinkle salt and brown sugar onto the squash. Bake squash until soft; then scoop the squash out of the skin, add a little butter and serve.

Butternut Squash 2submitted by OKGranny

We're purist when it comes to butternut squash I'm afraid. Since it tastes so much like sweet potatoes I like to cut them in half, scoop out the seeds, place them cut side down in about 1/2" of water and bake at 350 degrees for 45 minutes up to 1 1/2 hours depending on the size, flip them over, fill seed cavity with butter and brown sugar, continue baking till soft. Some people also add a bit of cinnamon.

Another really good recipe for the butternut squash is to cut and bake the squash plain then peel and cube it. The next day, or later that day gather 2 cups of chicken broth and 1 cup water, a tablespoon of sage, a teaspoon of Extra Virgin Olive Oil (EVOO), 1 cup diced onion, 2 minced garlic cloves, 1 cup uncooked arborio or other short grain rice, 1/4 cup dry white wine, 1 teaspoon chopped fresh thyme or

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Side DishesButternut Squash 2 (Continued)

1/4 teaspoon dry thyme, 1/2 teaspoon salt, 14 teaspoon pepper, 1/4 cup Parmesan cheese. Bring broth, water and sage to a simmer in a medium sized saucepan. Heat the EVOO in a large nonstick skillet, add onions, cook about 5 minutes, add garlic cook another 2-3 minutes, add rice, cook just a minute or so, stir in squash, the broth mix, the spices, and cook about 5 minutes. Dump in a 13x9" pan that you coated with grease or cooking spray, cook at 400 degrees for 30 minutes, stir and add Parmesan and bake for another 5 minutes.

Dandelion Greenssubmitted by Winchester32

2 pounds dandelion greenssalt & pepper1 tbsp butter

Dandelions should be used before they blossom, as they become bitter after that time. Cut off the roots, puck the greens over carefully, and wash them well in several waters. Place them in a kettle, add a little boiling water, and boil until tender. Salt the water just before cooking is completed. When done, lift them into a colander, press them to drain off all the water, and chop. Add butter, salt & pepper.

Fried Green Tomatoessubmitted by Hare of Caerbannog

Funny, I had this talk with my Dad yesterday.Here's the simple Fried Green Tomatoes recipe he gave me.

Slice the tomatoes as thin as possible (I used a mandolin).Dip in a simple egg wash of eggs salt and pepper and a couple shots of Tabasco.Dip in dry pancake mix (Bisquick)Fry in about 3/4 inch of hot vegetable oil until crispy.

I tried it last night and loved it.

Fried Green Tomatoes 2submitted by soccer grannie

Slice tomatoes with knife (whatever thickness you want)

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Side DishesFried Green Tomatoes 2 (Continued)

Put each slice in a small bowl or saucer of cornmeal (plain or self-rising) & flip it over to coat the other sidePlace tomato slices in skillet with any hot oil (grease)Fry one side til brown, turn & fry til other side brownsPlace on paper towel to drain excess grease

The wetness of the tomato slices holds the cornmeal.

Fried Zucchinisubmitted by calamityjane

One more to add, from an experiment today.

Seriously easy.

Mix some pre-made pancake mix (I used Bisquick)with just enough water to get the batter the way you like it. (It's an eyeball thing..too thin, you know it'll fall off when frying, too thick, it might smoke the outside before the inside is cooked.

Okay now,

Take a couple or three zucch's, chop of the ends, peel and slice as you like.

I sliced it in half, then make long sticks by cutting the halves in quarters, then one more cut into thick sticks. Lay the zuch's out on a paper towel to dry a bit.. (while the batter is warming up and getting mad). In a deep pan, pour in a couple inches of veg oil, and get it up to 375 degrees.

Then, drop in your battered sticks a few at a time, fry till golden+/-, and flip.. lift and drain on paper towels.. (at this point I used a little strainer to pull out as many of the floating brown bits as possible.. you'll still have some at the bottom). Repeat till all is cooked. As each batch was finished, I sprinkled a little sea-salt, pepper and a bunch of Parmesan on them.. (while hot). Unfortunately, none were left when the next batches came out.

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Side DishesFried Zucchini (Continued)

So, in a nutshell:

Pancake batter, zuch's, hot 375 oil, cook till golden, lift out and dress as you see fit. It worked, it's good and it's gone.

Grilled Zucchinisubmitted by xxdabroxx

Slice lengthwise then spread out in a Tupperware bowl or the likes

Baste with some olive oil

Season with your favorite herbs and spices, i like to put some garlic, salt, pepper, onion powder, and maybe some italian seasonings.

Then grill them, get some black marks on them over about a medium heat grill. By the time they are getting some descent grill marks on a couple of sides they should be about done.

“Made for the grill side burner all in one side dish”Jack Spirko

OK you are grilling steaks or chops or chicken and you want potatoes and veggies on the side but you want it to be an easy simple affair and minimize the work. Try this, adjust quantities for the number of consumers that feed off your personal production,

Take a nice size frying pan that has a good lid and chop up about a half stick of butter and drop it in the pan.

Now take a cob or two of corn and slice it into "disks" about an inch thick, use a serrated knife (ruby queen looks really cool in this)

Chop some green or yellow (or both) beans into pieces about 2 inches long and toss them in.

Dice up one or two (depending on size) red skin potatoes skin and all of course toss em in.

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Side Dishes“Made for the grill side burner all in one side dish” (Continued)

Get two bell peppers (two colors your choice) and chop into about 1x1 inch squares and toss em in

Slice up a zucchini or yellow squash or a bit of both, place in a small bowl and set aside.

If you fancy it dice up a fresh tomato or two and reserve with your zucs

Now sprinkle with salt, pepper and the four horsemen of spices (parsley, rosemary, oregano, sage) to your taste

Here is the beauty you can make this all up as much as 2-3 hours before you cook and just leave it in the pan.

For most meats that you cook fairly quickly (thin chops, steaks, etc) you will want to put the pan on before the meat with some large pieces of chicken or a roast after I leave it to you to determine. All in all you toss this pan on the side burner on medium-medium high heat and stir occasionally (I cover it till the heat builds up then saute uncovered), when the potatoes are bit browned everything is done, toss the squash and/or tomatoes on for perhaps the last 30 seconds cover and take off the heat, it will stay nice in hot for a bit while you bring the meat in.

Just put the hot pan on a cutting board or trivet and let folks help them selves to their plates right from the pan (one less dish to clean)

When I don't feel like going through the trouble of making my roasted potatoes and a second veggie dish I do this or a variation there off, (broccoli, asparagus, etc can be substituted/added)

Now think about this, all the veggies are summer veggies (save for the potatoes) so in the summer I generally pick and chop them during the day. We are eating this with in hours of picking it, never even sees the inside of the fridge.

It is so simple to make while cooking the meat you don't over cook one at the others expense. If the meat is taking long just pull it off a bit early and the residual heat will finish off the veggies while the meat gets done. You get great variety and use all the gardens produce as it comes to harvest with out making a bazillion side dishes and the boys like this ALMOST as much as my roasted potatoes.

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Side DishesJack's Roasted Potatoessubmitted by Jack Spirko

The real key is don't be afraid of using a huge piece of foil because you only want two layers to ensure that every potato gets browned a bit.

Step one - lay out huge piece of foil (depending on how many potatoes you want)Step two - cut thin slices of butter about a quarter of a stick, more is ok if you want it, spread these out on the foilStep three - layer one layer of sliced potatoes (slice about 1/8 -1/4 inch thin but don't sweat it much)Step four sprinkle the potatoes with a nice coating of garlic salt, rosemary, parsley and black pepper.Step five, flip them over and sprinkle with the above four spices again and slice more thin butter and spread it on top of the layer of potatoesStep six, layer your second layer of potatoes and again sprinkle them with the same stuff (you don't flip them this time as they can "share" the seasoning on the back side of layer oneStep seven, again slice thin layers of butter and lay them on your top layerStep eight, seal the foil well. I make a very big batch and sometimes splice some pieces together. I actually plan to make two smaller batches next time as it will be easier to deal with, the key is you need the foil sealed.Step nine, heat up the grill really good before you put them on it. Then just roast on the grill about the time the foil is really puffed up and you can hear a good sizzle going on flip it and cook about oh I guess 10 more minutes. I just sort of know when they are done, in time you will know how long to cook each side so they are browned a bit on both sides.

Step ten, eat em.

Special notations: One - use either red potatoes or my favorite Yukon gold or another yellow variety. Plain old browns are good but reds and yellows really get sweet and blend wonderful with the garlic and rosemary

Two - I SAID BUTTER and I most assuredly DID NOT SAY margarine or that you could substitute one for the other. Anyone using margarine on this recipe has sinned against food.

Three - Make more then you think you need especially with teen age boys. My kid's friends come over when I make this and wipe it out no matter how much I make.

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Side DishesJack's Roasted Potatoes (Continued)

They will leave sirloin behind in favor of eating every single potato.

Four - I never tried this in an oven, it would be OK I guess but it was invented for the grill.

Five - Now that you know the secret recipe, I hate to say this but all of you must be killed,

Six - Try it a few times to fine tune your efforts and get that perfect cooking time for your grill to get a beautiful golden brown on both sides.

Seven - Use no stick foil it is worth every penny of the little bit of extra money.

Mashed Cauliflowersubmitted by Hare of Caerbannog

Take a head of cauliflower and chop into 1 inch chunks.Boil until tender.Add heavy cream, butter, salt and pepper, and mash like mashed potatoes.Serve with grilled meat.YUM!Leftovers can be mixed with whipped eggs and fried in little cakes for breakfast.For extra fun, add ground flax seed to boost the fiber right through the roof.

Parboiled Ricesubmitted by LvsChant

2 1/4 cups water (bring to a boil in a saucepan)1 tsp. salt1 tsp. butter or oil1 cup rice

Stir in the rice, let it return to boiling. Turn the heat down to low (low enough to keep boiling, but only just). Cook for 20 minutes. Fluff with fork. If, for some strange reason the rice has not yet absorbed all the liquid... just let it simmer a couple more minutes.

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Side DishesParmesan Butternut Squashsubmitted by OKGranny

1 butternut squash- peeled, seeded and cubed1/2 cup mayonnaise1/2 cup finely chopped onion1 egg, lightly beaten1 teaspoon brown sugarsalt and pepper to taste1/4 cup crushed saltine crackers2 tablespoons grated Parmesan cheese1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

Pennsylvania Dutch Creamed Corn submitted by spartan

My mother in law comes from a French Pennsylvania Dutch Family and has been sharing her family recipes with me. This is one of the least odd ones.

Ingredients:

1 can or pint of creamed style corn2t sugar1T butter

Combine all the ingredients in a saucepan and warm over medium heat, stirring regularly. Continue to cook until the entire mixture begins to reduce and thicken, about 10 minutes. Serve piping hot.

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Side DishesPlantains (Tostones)submitted by joeinwv

These go by many names, but are very common in the Dominican, Haiti, Jamaica, etc. The greener they start out, the more starchy and potato-like they are. As they get riper, they will get sweeter.

Peel green plantains. Cut into thick slices - about 1-1.5" thick.

Heat 1-2 T of olive oil in a skillet. This should be medium, maybe med-low.

Add plantain slices and saute on each side until nicely brown.

Remove plantains slices and place on cutting board. You need something to smash these - most Caribbean households have a wooden device just for this purpose. I use a small, heavy bottom pan and put a little oil or cooking spray on the bottom.

Now, do not hammer, bash or demolish your plantains. You just want to apply nice steady pressure until they just squish - they will be about twice their original diameter. About 1/4" thick. If they break into pieces, you either mashed too hard or did not cook them quite long enough.

Once you have smooshed all of your plantain slices - put them back into your skillet and continue to saute them. You want them to get nice and brown. Take them out and sprinkle with sea / kosher salt while they are still hot. I eat them just like this, but my wife likes to drizzle them with honey and a little cinnamon. My black lab loves them.

Popeye Potatoessubmitted by Surfcruiser

This based on a Pampered Chef recipe but it easily made and adapted to your preps

1 Ham Steak, fresh is best or canned ham or spam1 Bunch fresh spinach (from a window box is best) or frozen or canned3 boxes of any type au gratin, scalloped or any mix of box potatoes1 fresh onion, or dehydrated8 ounces of shredded Mozzarella, optional but betterFresh garlic

Cook down the chopped onion with the garlic in a little oil or butter in a pot you

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Side DishesPopeye Potatoes (Continued)

can bake in the oven (I love dutch ovens)chop up the ham and cook it a little in the onion, this spreads the flavor better.Add the spinach after you cook the ham a little. If you use fresh spinach cook it until you reduce the bulk at this point. Add the potatoes to the potMix the sauce packet to the directions (a little milk and butter is usually needed)Add the real cheese and sauceBake according to directions on a potato box, usually about 40 minutes at 350F works fineThis is a complete meal and the kids who normally hate spinach love it.

Pork and Bean Goulashsubmitted by MrsBarber

1 (10 oz.) can pork and beans1/2 lb. bacon1 (8 oz.) can tomatoes1 sm. onion, chopped1 1/2 c. chopped potatoes1 pod pickled hot pepper1/2 tsp. paprika1/4 c. vinegar1 c. ketchup

Fry bacon in large pan. Remove bacon and lay it in a paper plate. Lower heat and add onions and potatoes. Let simmer for 3 minutes, then add beans. Mix other ingredients into pan. Cook slowly until potatoes are done.

Quinoa and Cheese submitted by Mr.Bill

This recipe contains enough cheese and egg to provide your minimum daily requirements of cholesterol and fat, as well as protein.

These quantities will make enough for a modest-sized dinner for two, or side-dishes for four:

2/3 cup quinoa (preferably the almost-white variety, not brown)

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Side DishesQuinoa and Cheese (Continued)

1 1/3cups water1 1/3 cups shredded cheese (see below)1 egg

Dump the quinoa in a pot or a big strainer, and rinse it thoroughly with water. This is important, since it removes most of the bitter-tasting saponins from the grain. Drain off the rinse water, add the measured 11/3 cups of water, heat to a boil, and simmer on low heat, covered, until all the water is absorbed (about 30 minutes).

The cheese must be a type that melts well without separating. I usually use a mixture of about 20% Reggiano Parmesan and 80% Tillamook Vintage White Cheddar. (If you can't get Tillamook, try a New York or Vermont white cheddar. I take no responsibility if you choose to try this with Velveeta!) Shred it with a coarse cheese grater.

Beat the egg a little with a fork.

When the quinoa is done, dump in the shredded cheese and stir over medium-low heat until it all melts and mixes together.

Add the egg, and stir continuously over medium-low heat for about a minute until everything is mixed and the egg is just beginning to thicken. The result should be the consistency of thick oatmeal. Serve at once.

(This is savory and cheesy but a bit bland by itself. Last night I had a spare hot dog in the fridge, so I sliced it up, microwaved it, and used it as a topping. Yum! Next time I'll try crumbled bacon, or shrimp sauteed with a little garlic.)

Rice Pilaf (mom's way)submitted by Cedar

1 cup white rice2 cups water1 onion choppedchicken bouillon to tastea bit of butter or olive oil

In a pot put the rice and the butter/oil and the onion over medium high heat. Keep

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Side DishesRice Pilaf (mom's way) (Continued)

stirring until the onion is wilted and the rice is shiny. Add the water and bouillon, bring to a boil, then cover and simmer for about 20 minutes until done.

RotKraut (Red Cabbage)submitted by The Professor

1 medium Red Cabbage (about 1 lb.)2 Medium Granny Smith Apples, peeled and diced2 strips bacon, very finely diced1 medium onion, also very finely diced1 cup water1 tsp salt1 - tsp sugar (optional)1 tsp caraway seeds, ground (I grind immediately before I cook w/ a mortar and pestle)3/4 cup Apple Cider Vinegar

Remove outer leaves and core cabbage. Shred the cabbage into very thin strips.

Using an appropriately sized pot, such as a stockpot, fry bacon until crisp. Add onion and saute until golden. Add in sugar and stir until lightly brown. Toss in cabbage, apples and 1/2 cup water. Stir and make sure to mix the ingredients well. Cover and cook over medium heat for about 30 minutes, stirring thoroughly about every 10 minutes (add a tiny bit of water if necessary). Add 1/2 cup water, vinegar and caraway seeds, cover and continue to cook 20 minutes more, stirring thoroughly once.

Now, this recipe will provide a LOT of RotKraut, definitely enough for 8 people (5 Germans) but we just put the leftovers in mason jars and have it as a side-dish for the next week. . .or so.

** Notes : I've tried using other vinegars for this, as well, but they just don't come out tasting the same. There are two things I'm very particular about in my German foods. . .RotKraut and the Potato salad. My mother wasn't a big potato salad fan, but my aunt, who still lives in Germany, is. When I was in the military, I did a 3-year tour in Bad Tolz, W. Germany, about an hour from my aunt's and would have Christmas Dinner there. She made the absolute best potato salad, but it was a Schwabisch recipe that is very similar to a simple vinaigrette and is done a bit differently from standard German Kartoffelsalat.

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Side DishesScalloped Tomatoessubmitted by Winchester32

6 large fresh tomatoes or 1 quart cooked tomatoes, fresh or cannedSalt & pepperBread crumbsButter or other fatGrated cheese (if desired)

Skin fresh tomatoes and cut them into slices. If using cooked tomatoes, drain off the juice, using only the pulp. Place a layer of tomato in a greased baking dish, add a seasoning of salt & pepper then a thin layer of bread crumbs. Cut the fat into tiny pieces and lay on the crumbs. Then add another layer of tomato and proceed until the materials are used, having crumbs for the top layer. Add bits of fat and bake for 30 minutes in a moderate oven (350-400 F). Serve in the baking dish Grated cheese may be added to each layer, or to the top layer only.

Southern Style Swiss Chardsubmitted by sarahluker

We southerners like to fry up some bacon, then saute some chopped onions in the grease left, then put the bacon back in crumbled with the greens, then salt and pepper good. Then add a little water and let it simmer for a while. Make some cornbread and a pot of pinto beans and you have a feast!

Steamed Ricesubmitted by Mountain Ron

I love rice. My favorite is Basmati. Here's how I make a very tasty steamed rice. In a mixing bowl put your one or two cups, however much you'll use, of rice in cold water. Stir it and knead it with your hands. The water will turn cloudy. Now, rinse rice out and repeat process, sometimes as many as 5-6 times. If the water is not cloudy any more cover the rice with water and let set 30 minutes. You have rinsed away all the excess loose starch which makes for sticky, clumpy rice. Now, you will need a good heavy pot with a fairly tight fitting lid. Mine is a stainless, thick bottomed Italian model with a glass lid. The glass lid has a vent hole so I carved a little wood plug for the vent. My setup works perfectly. Some folks use a Dutch oven. The purpose of the thick bottom is so you don't burn the rice. The rice has set for 30 minutes. Drain the water and put one and a half cups of water to the cup of rice. I know you have used two cups water to one cup rice, but since the rice has soaked for 30 minutes its absorbed a lot of water. Notice how its not translucent

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Side DishesSteamed Rice (Continued)

anymore but quite white and opaque? That's the water.Now we cook it. Put the rice and water in the pot and fire it up all the way till it starts boiling. As soon as you reach boil turn it down all the way and let it simmer for 20 minutes. After its done the 20 minutes turn off the heat and let it set covered for another 10 minutes. Its important that you don't remove the lid AT ALL during the entire process. This keeps the steam in. After its set for 10 minutes, take off the lid and fluff it with a fork. Its done. Try it. You'll be happy you did.

Sweet Corn and Milksubmitted by spartan

Another one of my Mother In Law's French PA Dutch recipes. It can also be done with green beans.

2c corn (approx 2 fresh ears, or 1can of corn)Milk to cover.1T sugar.

Rinse and drain the corn. Place into a 2qt saucepan and add enough milk to cover the corn and stir in the sugar. Heat over medium heat until it is bubbling and the corn is cooked. Serve with a pat of butter.

Turnip Greenssubmitted by SteveandTracyinKY

Turnip Greens2 cloves of garlic minced2 Tbs minced onion4 slices of bacon2 Tbs Vegetable oil1 cup water

Wash Greens, set aside. In large pan fry onions, garlic and bacon in oil. When brown, add greens and water. Mix thoroughly and cover. Let the greens cook and the water slowly evaporate, mixing and steaming the flavor into the greens. If the greens get dry before they are finished cooking, add more water and continue. I

If the greens are done cooking, and still have water, simply uncover to allow steam to escape.

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Side DishesTurnip Greens (Continued)

With the very well cooked crumbled bacon, and sauteed onion and garlic, the greens are barely noticeable though.

Veggie Currysubmitted by OKGranny

1 tablespoon olive oilCooking spray1 cup chopped yellow onion1 cup chopped red bell pepper1/4 cup chopped green onions1 tablespoon chopped fresh thyme1 1/2 teaspoons curry powder1 teaspoon kosher salt3 garlic cloves, minced2 cups vegetable broth (chicken broth works too), divided1 1/3 cups (1/4-inch-thick) slices carrot1 habanero pepper (optional)3 cups cubed peeled hubbard squash (about 1 pound)1 1/2 cups chopped plum tomato2 medium zucchini, halved lengthwise and sliced (about 3 cups)

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; saute 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; saute 5 minutes.

Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender.

Skip the habanero if you don't like the touch of heat. Serve or rice or corn mush, personally I prefer rice.

Zucchini “Crab” Cakessubmitted by calamityjane

1 egg 1 1/2 tsp. Old Bay seasoning

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Side DishesZucchini “Crab” Cakes (Continued)

1 Tbs. onion flakes 2 Tbs. melted butter 2 1/2 C. grated peeled zucchini 1 C. plain breadcrumbs 1/2 C. flour Oil for frying

Combine egg, seasoning, onion flakes, butter, and zucchini. Stir in breadcrumbs. Shape into cakes and roll in flour.Fry in oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.

It's the 'Old Bay' seasoning that kicks in the crab 'association', though it does not taste like crab. Yum.

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Snacks

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SnacksAnnie's Salsasubmitted by Fritz Monroe

8 cups tomatoes, peeled, chopped and drained2 1/2 cups chopped onion1 1/2 cups chopped green pepper3 – 5 chopped jalapenos6 cloves minced garlic2 tsp cumin2 tsp pepper1/8 cup canning salt¼ cup chopped fresh cilantro1/3 cup sugar1 cup vinegar (for BWB or 1/3 cup vinegar for PC)16 oz. tomato sauce16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.

Makes 6 pints

BBQ Flavored Nutssubmitted by Klapton

I don't measure anything when I make these, so these are just ballpark figures. I also do variations on this, and you should experiment to find what you like. For example, you might not want sweetness or stickiness, so you might leave out the honey or brown sugar. I use raw almonds for this recipe, but I'm sure it would work for any kind of nuts.

I describe this more as a "method" than a recipe. There are four basic steps:

1) Toast in oil2) Deglaze with flavorful liquid3) Toss in salt/spice "dust"4) Bake at low temperature to "set" the coating.

I like to use a wok for this, but a heavy iron skillet, or saute pan will work fine.Mix your liquid, and prepare your "dusting" bowl before starting. Once you start cooking, you want to keep the nuts in motion constantly until they are spread on

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SnacksBBQ Flavored Nuts (Continued)

your sheet pan in the oven.

Flavorful Liquid:

Worcestershire SauceSoy SauceLiquid SmokeRed Wine VinegarHoney

Combine these in whatever proportions you think will taste good. If you just want salty nuts, without BBQ twang, just use the first two liquids.

Amount? You want enough to coat the nuts, deglaze anything that is sticking to the pan, but evaporate to leave no puddle in the pan.

"Dusting" Bowl:

In a LARGE mixing bowl (you want lots of room to toss and stir), add salt (I like coarse kosher or sea salt), garlic powder, onion powder, pepper (black, white, cayenne... to desire heat level), brown sugar or raw sugar (optional), other favorite spices. I like ground celery seed, or sometimes cumin, or curry... whatever floats your boat, or whatever you put in your favorite super-secret BBQ rub. If you aren't sure what to include here, look for recipes for BBQ rub and pick one you think sounds tasty.

Amount? Enough to coat the moist nuts when they arrive from the pan. A little too much here is OK though, you'll just have some waste in the bowl at the end.

Get your pan REAL hot. Use an oil with a high smoke point (soy, canola, olive, etc.) Saute / stir fry nuts. They will coat nicely and become shiny. If there is oil left in the pan, use less next time. Just enough to coat is perfect. A little salt at this point is optional. (Salting now allows more penetration into the nuts. I salt a little at each step, since I like mine salty and I don't have high blood pressure or heart problems.) Toss / stir continuously for several minutes, or until you start to smell the toastiness.

Add flavorful liquid, stirring/tossing constantly. Once liquid has evaporated and you can smell the change in the liquid smoke (it smells funny "raw" until you cook

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SnacksBBQ Flavored Nuts (Continued)

it... I never use liquid smoke in something that isn't going to be cooked after adding.)

Empty pan into dusting bowl, and toss / stir vigorously to coat the nuts. If you are using a sweet BBQ recipe, they might be a little sticky. That's OK.

Spread nuts on a baking sheet with parchment paper. (Parchment not required... just makes cleanup WAY easier). Spread them as evenly as possible, preferably only one layer deep. Bake at 250 until the coating "sets" and becomes less wet / sticky.

Remove and cool on the pan. Allow to cool completely before transferring to another container. If they are a little sticky, break them apart when cool enough to handle, and before putting in another container. If you don't let them cool and separate them, you might just have a big brick of nuts in your storage container rather than munchable nuts.

Cereal Barssubmitted by ibboat

Simple one for good snack:

1 Tbs butter1/2 cup sugar brown or add 1 Tbs molasses 1/8-1/2 cup honeya pinch salt

Place in a saucepan over med heat until melted; remove from heat.Stir in 1/2 cup peanut butter.Mix any nut, dried fruit, cereal or candy combo and drizzle with syrup.Butter a pan and mold into pan - refrigerate 2 hours. Break into small chunks and bag up.

Crackers, Saltine and otherwisesubmitted by OKGranny

This is a really old recipe, from sometime in the 1800's so it's not as exact as current recipes but easy to follow anyway.

1 pound of flour (use whatever flour you want, plain white flour tastes more like

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SnacksCrackers, Saltine and otherwise (Continued)

what we think of as a saltine)

1 teaspoon salt1 teaspoon baking soda1 tablespoon lardmilk ( or as the recipe says sweet milk)

mix the flour salt and baking soda in a large mixing bowl, cut in the lard till it's barely visible. Add enough milk to bring it to a consistency that can be rolled out.Roll out until so thin it's about to tear, very very thin. If you want square crackers just slice with a pizza cutter, sprinkle with salt,and bake at 375 for 8-15 minutes. Sorry about the large time gap but it definitely depends on your oven. Till they are just beginning to brown on the edges.

You can vary this recipe by making it with wheat flour, adding spices or bits of dried tomato's for fancy crackers.

Crunchy Fried Wheat Nutssubmitted by LvsChant

Cooked Whole Wheat Berries Oil for deep frying Salt

Cook up a batch of whole wheat berries using your preferred method. They can be boiled in water to cover for an hour, if you don’t already have some cooked. I usually cook a cup at a time. Make sure the wheat is well cleaned before you cook it. Drain the cooked wheat in a fine mesh strainer in the sink. Allow the wheat to sit in the strainer for about half an hour, to make sure it is as dry as possible.

Heat your oil up to 375F. Put in no more than 1/4-cup of cooked wheat at a time because the fat will bubble up something fierce. Fry the wheat for about 2 minutes. It won’t pop the way popcorn does, but it will puff up pleasantly. Remove the wheat from the hot oil and place it on a brown paper grocery bag or paper toweling to dry. Repeat until all the wheat is cooked. Salt the Wheat-Nuts and eat like sunflower seeds or peanuts.

If the wheat is chewy instead of crispy, it wasn’t fried long enough. Put it back into the oil (a little at a time) and fry it for another minute or two, until it is crispy. This

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SnacksCrunchy Fried Wheat Nuts (Continued)

stuff is addictive. Makes a great alternative to unhealthy snacky foods.

Pico de Gallosubmitted by mortie

Start with a mixture consisting of about 60% chopped tomato and 40% chopped onion. Add some minced garlic, lime juice, whole cumin seed, and oregano. Add at least one diced jalapeño and a little olive oil. Salt to taste. If you like, you can add some diced avocado. Let it sit for awhile and toss thoroughly to mix the flavors.

Almost forgot, you need a handful of coarsely chopped cilantro.

Pico de Gallo 2submitted by PistolWhipped

Just over half is is diced tomato, then add copped onion (I am partial to sweet or Vidalia, but red/purple onions are great too), jalapeno, bell pepper, plenty of chopped cilantro, fresh garlic, coarse or kosher salt, and the juice of a lemon and/or lime. When I make it at home, I personally like using both lemon and lime, and I've been known to add some REALLY hot chiles into the mix, like a minced habanero or scotch bonnet, or at the least, a few jalapenos.

Plus, you can mash up an avocado or three and stir the pico in for some fantastic guacamole.

Pico de Gallo 3submitted by HelenWheels

I make a Pico that people rave about. When I make it, I have to make it by the gallon so people can take it home. I don't think it is any different than most of the recipes listed here, except I don't make mine very hot.

I hand-chop everything...

60/40 tomatoes/white onion4-5 jalapenos, mincedcilantro - leaves chopped finejuice of 2-3 limes (depending on size)garlic powder

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SnacksPico de Gallo 3 (Continued)

sea or kosher salt

chop the tomatoes and place in a glass bowl. liberally sprinkle with salt. chop onions and add to tomatoes. add more salt. add chopped jalapenos and cilantro, lime juice and garlic powder. Taste and add salt as needed. Let set out so that the salt will pull the juices out of the veggies. Stir occasionally.

I've been wondering if it is possible to can this, given the tomatoes and lime juice, in a water bath. I've also toyed with the idea of dehydrating it.

Pico de Lime-Catsubmitted by something_feral

This is roughly the recipe I use for the appetizers when we have a holiday dinner (and it doesn't matter what holiday; I always get railroaded into making this):

4-5 medium to large tomatoes, diced1 medium red onion, diced1 medium white onion, diced2 green onions, thinly sliced2 Jalapeno peppers, split, scraped and minced2 Serrano peppers, split, scraped and minced4 cloves of garlic1 bunch of cilantro, roughly chopped (remove stalks below first leaves and discard before chopping)2-3 limes, juiced, add pulp without seeds if desired1 tsp salt

Mince the garlic with a chef-knife, and add salt to grind to near-paste. Mix with lime juice and pulp.

Mix tomatoes, onions, peppers and cilantro. Mix in garlic, salt and lime-juice mixture and chill in refrigerator for 30 minutes. Serve when ready, and watch your fingers.

Maryland pumpkin seedssubmitted by Fritz Monroe

1 Tbsp melted butter2 Tbsp Old Bay seasoning

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SnacksPumpkin pie seedssubmitted by Fritz Monroe

1 Tbsp melted butter1 tsp cinnamon1/2 tsp ground ginger1/2 tsp salt1/2 tsp ground allspice

Spicy pumpkin seedssubmitted by Fritz Monroe

1 teaspoon cayenne pepper1/2 tsp thyme1/2 tsp salt1/2 tsp pepper

These are all roasted at 275-300 in the oven. They take about 20-25 minutes to roast. Season them, put them in a baking dish in a single layer. Stir them every 5 minutes until dry and very slightly browned.

All recipes based on 1 cup of pumpkin seeds.

Quick Garden Wrapsubmitted by joeinwv

Soft cheese - I used 'laughing cow', but cream cheese or neufchatel would work equally wellFresh herbs - I used dill and cilantroGreens - I had spinach and butterleafOther veg - I had a cuke - could use zucchini, tomato, etcTortilla

Combine cheese with a little vinegar and olive oil to make a nice paste. Chop vegs into cubes add herbs, salt & pepper and stir. Set aside.

Toast tortilla briefly over gas range or in a skillet to warm. Add in a nice scoop of your vegs, top with shredded lettuce and roll up like a burrito. Enjoy!

I grabbed everything out of the yard except cheese and tortilla. Could add hummus for added nutritional value.

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SnacksRanch-flavored Crackers or Pretzelssubmitted by LGM30

Something to do with Ranch Dressing Mix (see Spice Mix section):Mix a couple of tablespoons of this with a quart of oyster crackers or pretzel sticks, a 1/2 cup of oil and a little salt and garlic and you have a nice salty snack to keep the kids happy. A lot cheaper than Ranch Dorito's

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Soups

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SoupsBasic Lentil Soupsubmitted by AcesHigh

I make this when I feel the need to be amazingly frugal. 2 Cups of Dried Lentils. (I get these from the grocery store for 99 cents. Sometimes less. I want to start using a SUPERPAIL soon.)1 Onion finely diced (Garden Sourced)1 carrot finely diced (Garden Sourced)1 tsp salt (I usually add hot sauce and pepper to my bowl when serving)

Rinse the lentils and remove any floaters or stones.Put lentils, onion, and salt into a pot and fill it with water until the contents are covered by half an inch.Bring the pot to a boil, reduce heat, and let it simmer for about 40 minutes or until the lentils are tender. (add hot water from a kettle to keep the lentils covered if need be)Add the carrot and continue simmering for another 15 minutes.Before serving, I usually take a potato masher and squish some of the lentils to thicken up the soup.

That's it. 4 ingredients. Add water. I dehydrate my extra onions and carrots and set them next to my lentil stash for the sake of making this.

Black Bean Soupsubmitted by DeltaEchoVictor

This is another of my Mom's recipes.

2 Cups Dried Black Beans----Cover with water, boil 2 minutes with lid on. Turn off heat & let sit for one hour. Drain & then add 8 cups of fresh water, keep covered with water while cooking.

Bacon- 8 slices (crisp) to add to soup when it's served. Save the bacon grease.

Onion- 1 Cup Saute onion, celery & garlic Celery- 1 Cup cloves in bacon grease.Garlic Cloves- 2Cumin- 2 Tsp.Bay Leaves- 2Jalapeno Pepper- 1 diced

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SoupsBlack Bean Soup (Continued)

Add all your ingredients to the beans & cook on low until the beans are soft & done (Takes about 3 or 4 hours usually). Remove the beans from the pot & run them thru a blender or food processor. You want to break the beans up but not completely liquefy them , stir them back into pot.

Add 1 Tbsp. vinegar to the pot & stir it in.

Serve with crumbled bacon, a dollop of sour cream & a bit of chopped boiled egg on top of each bowl.

I like the bacon & sour cream (the sour cream really adds to it), but not the egg.

Butternut Soupsubmitted by Greywolf27

Cube the butternut ~ 1" cubesIn a large soup potsaute some onions and shallots (you can add garlic too), I think I use one large onion per 2-3 lbs butternut (I think)I like to put a little bit of carmelization on the onions, really brings out the sweetness

I use a seasoning mix of roasted fennel, coriander, and black pepper, ground up and mixed with some brown sugar. (you can also add some herbs de provance) spelling?

just as your onions are done toss in the butternut, add some chicken stock (I make my own, so it tends to be much more concentrated then store bought)

Let simmer for ~ 1 hour or until the butternut is squishy, the blend. I use an immersion blender, but any blender will do fine.

You can add some heavy cream if you like it a little creamier. Garnish with some parsley or cilantro.

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SoupsButternut Squash Soupsubmitted by Greywolf27

8 slices bacon, cut crosswise into 1/4-inch strips 2 1/2 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups) 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup) 1 1/2 tablespoons finely chopped fresh sage leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 cups homemade or low-salt chicken or vegetable broth

Directions1. In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. 2. Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won't brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat. 3. Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Carolyn's Chicken and Corn Soupsubmitted by MrsBarber

2 cans Chicken Noodle Soup1 1/2 soup cans of water1 can Cream of Corn 1 can Corn, drained1/2 can Chicken Broth1 can of Canned Chicken

I jazzed it up a little here. Instead of the canned Chicken, I had some left over Fajita Style Chicken Strips. I cut them up and put them in the soup.) Salt and Pepper to taste(here is another jazzed up item- I added a little crushed red pepper flakes for a little extra zip!)

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SoupsChicken-Sausage Chilisubmitted by Don in Cleveland

Hearty and spicy as well as easy to make.

1 lb. chicken breast - pulled apart into small strips (maybe 1/2 inch long)1 lb. hot Italian sausage1 can black beans - You can use dried black beans, but they will need to be cooked beforehand.1 can chick peas8 oz. jar jalapenospaprikaricesour cream

Drain the jalapenos but keep the liquid on the side.Crumble the Italian sausage into a pan and brown it. Drain and put in dutch oven.Add black beans, chick peas (liquid and all)Add jalapenos and chicken along with roughly half the liquid from the jalapenos or more if you like burning your face off when you eat.

Let simmer for about 30 minutes

Serve over rice with a dollop of sour cream and a bit of paprika.

Clam Chowder (Prepper)submitted by HeavyG

It only requires a few fresh ingredients (potatoes, butter, bacon) but you could substitute home-grown potatoes, fresh clams you dig, canned butter, and canned bacon to have off-grid clam chowder. The main ingredients--clams (canned), condensed milk, flour--can be stored long term or harvested on-site (clams). Of course, you could freeze or can the final chowder product for later.

(And, if you use the canned clams, you can even use the empty large clam can for .22 practice. The can makes a great target. It's rigid enough to spin around when you hit it so it's a reactive target. That is my kind of "recycling.")

This chowder is really filling. I made it around lunch time after working out for 2 hours. I had two bowls. Then I worked outside for a few hours. I was full until

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SoupsClam Chowder (Prepper) (Continued)

dinner (rare for me) and I wasn't that hungry at dinner. I'm 6'2" 210 lbs and eat about twice as much as my wife. There is tons of protein in here (clams are the perfect protein), bacon, potatoes, flour, butter, and milk. Can't beat that for compact calories.

And it tastes really good. Seriously. This is my (picky) 14 year-old daughter's new favorite food. That says something.

Feel free to experiment with this recipe. Post your experiments here. OK, here is the recipe:

Ingredients

3 large potatoes or about 1-2 pounds of small red potatoes. Potatoes should be cubed to about ½ to 1-inch cubes. Skin on or off—your call.2 sticks of butter1 cup flour2 12-ounce cans of evaporated milk. You could use half-and-half but I think this would be too rich.51 ounce can of clams (food service size, available at a Cash n’ Carry or sometimes Costco; 4 12-ounce cans could be used). A big 51-ounce can costs about $7--not as much as you'd expect for a couple pounds of cooked seafood.8 or so strips of bacon.

Seasonings are optional. This recipe is for a base chowder. You might add cooked onions, celery, or thyme or other herbs. You can garnish the final product with shredded cheese, green onions, or anything else. Your call. This is an open-source chowder, my friend. I add little pepper. There is enough salt in the ingredients (butter, bacon, clam broth) for me.

Directions

1. Cube potatoes2. Cook bacon. You can do this on a separate burner in a separate pan. Or you can use pre-cooked bacon. Cooked or pre-cooked, cut up bacon into 1-inch or so pieces. If you use pre-cooked bacon, you’ll need to crisp it for about 45 seconds in a small bowl in the microwave before adding to the chowder (described below). If you cook bacon or use pre-cooked, save the grease (if you want to have even more bacon-y deliciousness in the chowder).

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3. Open clams and strain out broth into a large bowl. Leave strained clams in can.4. Heat cooking pot on medium heat 5. Add butter and melt. Don’t burn the butter.6. Slowly sprinkle in flour so it doesn’t lump up until the butter/flour is a thick sauce7. Add clam broth and condensed milt to make a paste. If using canned clams, the liquid to add would be the broth; if using fresh clams, it would be the steamer water.8. Reduce heat to low-medium (a 4 out of 10 setting on my stove)9. Add potatoes10. Cook for 15 minutes on low-medium (4 setting) stirring about once every other minute11. Cook for another 15 minutes on lower heat (3 setting) stirring about once per minute12. Cook for a final 15 minutes on low heat (2 setting) stirring about once per 30 seconds13. (If you want to cook it quicker and stir less, you could microwave the potatoes for a few minutes until they’re starting to get tender. I think you loose some flavor that way but sometimes you don’t have the time. If you microwave the potatoes you could simply simmer the chowder and potato mixture until the potatoes are tender, which would be about 10 minutes.) 14. Add clams15. Add bacon. If you used pre-cooked bacon, crisp in microwave for about 45 seconds.16. Turn off heat and let simmer for about 10 minutes, stirring frequently.

Creamed Turnip and Parsnip Soupsubmitted by Cedar

1 cup peeled, fresh turnips, diced1/2 cup scraped, fresh parsnips, diced1 1/2 cups beef broth1/2 cup coarsely ground almonds1 cup heavy cream3 egg yolks1/2 tsp. salt Juice of 1/2 lemon

Gently simmer the turnips and parsnips in the broth until the vegetables are soft, about 12 minutes. Stir in the almonds and heat for 3 minutes. Mix the yolks and salt

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SoupsCreamed Turnip and Parsnip Soup (Continued)

with the cream; add the lemon juice; pour 1/2 cup hot soup into egg mixture, stirring well. Then slowly pour this mixture into the soup. Stir well. Heat 2 or 3 minutes, stirring and serve warm.

Curried Carrot Soupsubmitted by DesertHomesteader

2 T vegetable oil1 onion, chopped1 T Garam Masala (or curry powder)2 pounds carrots, chopped4 cups vegetable broth2 cups water, as neededSour cream or plain yogurt

Heat oil in large pot over medium heat. Saute onion until tender and translucent. Stir in Garam Masala / curry powder. Add chopped carrots and stir until carrots are coated. Pour in vegetable broth and simmer until carrots are soft, about 20 minutes. Transfer carrots and broth to a blender and puree until smooth. Pour back into the pot and thin with water to your preferred consistency. Serve with a dollop of sour cream or yogurt.

BTW, the Garam Masala gives it a much richer flavor than the curry powder, so if you can find it, I recommend using it.

French Market Soupsubmitted by prag

This is a general recipe for a soup using items from our home storage…it's variable, and many ingredients can be substituted with still good results.

Please use this as a guideline and substitute the things you have on hand.

Basic or foundation ingredients:

Beans:

I generally use:

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SoupsFrench Market Soup (Continued)

2 cups of pinto beans1 cup of black beans1 cup of red kidney beans or small red beans1 cup great northern beans½ cup of navy beans½ cup of lentils¼ cup green split peas (optional as I don’t always add the split peas.)

The choice of beans is up to you. Just make sure you use a variety.

Soak the beans overnight. Rinse prior to placing in crockpot.

In the crockpot place:

¼ - 1/2 cup dehydrated bell peppers or frozen. We keep both on hand. Occasionally I use a mixture of dehydrated “seasoning” peppers that include green, red, & yellow peppers.1/8 -1/4 cup of dehydrated onions, fresh or frozen is fine, just add the equivalent of 1-1 ½ onions.¼ - ½ cup dehydrated celery or frozen, again, we keep both on hand.¼ to ½ cup dehydrated carrots.A couple of “healthy” teaspoonfuls of dehydrated garlic.

1 quart jar of canned tomatoes…more than one quart is fine…sometimes I put 1 quart & 1 pint of the tomatoes we canned into the soup.

You can substitute a can or two of Rotel tomatoes for the pint, if you like your soups “zesty”.

or you can use dehydrated tomatoes…whatever you have on hand.

I season with Cajun Seasoning Mix/ Tony Chachere’s.

Occasionally I’ll add additional chili powder, or maybe some chipotle seasoning.

Meat: Whatever you have available. I generally use leftover or canned chicken or turkey, some hambones or ham “seasoning” meats, or maybe even a couple of slices of bacon. Smoked sausage or kielbasa is fine. Browned ground beef also works…It

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SoupsFrench Market Soup (Continued)

really doesn’t matter. That’s the beauty of this soup.

Add your soaked & rinsed beans to the crockpot.

I put the entire mixture on High for 1 or 2 hours, then turn it down to Low and let it run for 6 - 9 additional hours.(I frequently cook this between my 12 hr. night shifts as I'm sleeping.)

This recipe is just a rough guide. Vary the ingredients up; use what you have on hand.I’ve never had a bad batch of this soup.

Notes: It also pressure cans very easily. Tonight's meal came from a jar of F.M. soup I canned and a couple of jars of pressure canned dried beans.

For pressure canning: Prior to canning I made the mixture, cooked it on high for 2 hours, then low for about 3-4 more hours. I test the beans for "doneness"...just taste 'em...and make sure they're still a bit crunchy. I pressure canned the quarts of soup for 90 minutes (because of the meat component) at 15 lbs. (adjusted for my altitude, for most places 10 lbs is normal).

Ginger Peanut Soup by Pangie

Ingredients:1½ cups broccoli, chopped1½ cups cauliflower, chopped1 medium onion, chopped1 tbsp fresh ginger, grated3 cloves garlic, chopped¼ tsp cayenne pepper½ tsp salt½ tsp pepper2 tbsp olive oil3 cups vegetable stock or water [I always use water.]1 28-oz can diced tomatoes5 tbsp of natural peanut butter (or nut butter) [I often use almond butter for a different flavor.]

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SoupsGinger Peanut Soup (Continued)

Directions:In a large soup pot, sauté the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and nut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.

I got 11 half-pint jars filled from this both times I made this. It's a very easy recipe, so the canning process is what took the longest time for this.

Green Bean and Biltong Soupsubmitted by Perfesser

My mother used to make something like this. She used a beef bone but the sour of biltong is just right.Made this yesterday. Recipe is just by memory- no exact measurements.This time of year the beans are coming fast so here is a good way to eat them.

Saute an onion, some celery, a few carrots in your soup pot.Put a gallon or so water in with a few bay leaves and thin sliced biltong - 8" chunk or more.A good double handful sliced green beans. Maybe 30?Cabbage - 1/2 head or equivalent- I used 8 or 10 large collard leaves and a handful of Brussels Sprouts left over in the freezer.Any greens are good, turnip, spinach ... next time I'll try sweet potato greens. Ack!! I just thought that a handful of Sorrel would have been perfect.A can (12 oz? single serving can) V8 vegetable juice.One beef bullion cube (makes 2 cups bullion).One cubed potato, two might have been better.5 or 6 fresh oregano leaves, 15 or so rosemary.One good dash poultry seasoning. At least a teaspoon.Let that cook till potato is soft. 15 min or so.

Mix 3 or 4 tablespoons flour with 1/2 cup or more milk. Pour gently into simmering soup while stirring. Cook for a minute or two.Add another couple of cups milk. I used older powdered milk, not so good. My mom used milk that was going sour. Buttermilk would probably be perfect.Add 1/2 cup or more fresh dill. It wasn't quite sour enough so I added some juice out of the pickle jar, 1/4 cup? Serve with a spoonful of sour cream.

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SoupsLeeky Potato Soupsubmitted by Sister Wolf

You will need:• ~1 3/4 lbs of chopped potatoes (I used white potatoes)• 6 cups of chicken broth (so sue me, I use 6 cups of water, and two chicken

bullion cubes)• 1 cup of cream (I use heavy whipping cream, because I like it best. You can

use milk, half and half, or heavy cream. Whichever suits your tastes)• 1/2 lb of cooked bacon, crumbled• Leeks (however many your heart desires)• Scallions (also - however many your heart desires)• 1 Bay Leaf• 1/4 cup of chopped white onions• a pinch of thyme• Shredded Cheddar Cheese

You will need to:

Bring your chicken broth to a boil. Toss in everything but the cheese, bacon and the cream. Cover it, and put it on a low simmer for 40 minutes, or so.

Mix in the bacon and the cream, let it stand uncovered for five minutes or so, and then put it into sourdough bread bowls (or regular bowls if you haven't any sourdough bread bowls), and top it with the cheese and salt & pepper to taste. In this picture, I've turned the soup almost into a shepherd's pie. I've put the sourdough bread bowls into actual soup bowls, and smothered the entire thing with soup and cheese.

Lemon Black Bean Soupsubmitted by Morning Sunshine

1.5 T Extra Virgin Olive Oil (EVOO)2 ice cubes of pureed onion (about 1/3 of a medium onion. you can add more, but we are not onion fans here)(2c dry black beans, cooked in crockpot overnight - more info later)*1 c veggie broth1 c turkey stock

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Soups

Lemon Black Bean Soup (Continued)

1 t saltpepper to taste¼ - ½ t celery seed2.5 T lemon juice (or, 2 preserved lemons + 2 T juice)

fry onions in Extra Virgin Olive Oil (EVOO). Add the beans and broth. puree in blender with seasonings until smooth. return to pan and reheat, stirring until it thickens. Stir in the lemon juice.the recipe advises that if the soup is too thick, thin with water (or more broth). you can garnish with slices of lemon or boiled egg or minced onion. we do not.

* rinse 2 c dry beans and place in 2-3 qt crock pot. Fill with cold water, and cook on low overnight or for 8 hours.

Lemon Chicken Soupsubmitted by Charley

46 oz can chicken broth10 3/4 oz can condensed cream of chicken soup1 C uncooked rice1 pint home-canned chicken breast with broth1/4 C lemon juicerecipe calls for 1/2 t lemon rind - I throw in some dehydrated lemon slices1/3 C diced jarred red pepper, drained (optional)

In large pot mix the broth and soup. Add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes until the rice is tender.

Mother's Potato Soupsubmitted by MontanaBound

Growing up in Montana with a huge potato garden left us with lots of potatoes to store over the winters. My mother got really good at making stuff with potatoes and her soup was the best. The recipe I'm going to post however is an improvement over hers. I have probably tried every potato soup recipe out there and took my favorite ingredients and added to how my mother used to make it. My mother used

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Soups

Mother's Potato Soup (Continued)

to use milk but I have substituted cream cheese and water and found it stores and reheats much better.I'm not going to give amounts as its really not that important, you should experiment for your self and add and subtract to meet your tastes.

WaterPotatoes cubedOnions (either chopped or dried are fine)Garlic SaltBacon (cut in small pieces and pre-cooked well)Chicken Base ( I have tried bouillon , powder stuff and broth and chicken base is by far the best.)Cream Cheese (recently I have experimenting with the seasoned stuff to add flare, sun dried tomatoes etc)Crushed Red Peppers (optional) I have been contemplating trying jalapeno peppers but haven't yet.

Bring to boil and then simmer till done.

The key to this recipe is the cream cheese and chicken base, it will turn a dull soup into something amazing!

Gumbosubmitted by jim124816

Flour and oil for the roux. Once you get the roux, you add what you have and put on cooked white rice. We all have a bucket or two of flour, oil and rice. If any of you are interested or just would like to try to prepare gumbo for the first time, post a reply and I'll post my great-grandmothers basic recipe from my mothers side. It is so easy. My folks grew up eating gumbo at least twice a week; usually squirrel, but sometimes chicken, rabbit, fish or shrimp. Like I said, they added what they had...

Oh wait, I forgot to add that gumbo is an absolutely delicious meal that can be made for very little in cost. More details:Ok, here it is. But all you fellow CoonAss, keep in mind that this may not be the way your folks do it, but do any of your neighbors make gumbo the same way.

This disparity in methods the same reason my folks' folks disagree.

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SoupsGumbo (Continued)

This is my great-grandmother Mama Mac’s (Mae McNaughton from Survey, TX which is now under Toledo Bend Reservoir; the border between South East Texas and South West Louisiana) recipe.

Roux:

½ cup oil (old time folks used pork lard or beef tallow. I use Veg Oil)½ cup flour

The roux is done when it reaches a deep dark oxblood color. It is too dark if it is close to the same color as the cast iron pot you are using to make it.

If making a gumbo roux for the first time, I would recommend erroring on the side of caution. It will be good if the roux is slightly under done. Of course, it will be better if done more, but not quite burned

The rest:

Two bunches of green onion or 1 large onion chopped fineCayenne pepper or Tabasco sauce to tasteOne 14 oz can of broth (I often make my own from the meat used)28 oz of water (if I use the canned broth, I’ll use the can as a measuring cup)What ever meat you have: Squirrel, rabbit, fish chunks, chicken, shrimp, crab, etc.

Make Roux:Add oil to hot cast iron pot. Once oil is hotter than sin, add flour. Stir constantly. It will start to get dark quickly. It is done once it looks like the below picture (keep in mind that the pic shows oil spots because of the flash that you will not see)

When the color looks like the darkest part of the roux of next picture it is done.

As soon as the Roux is done (almost burnt, but not), add the chopped onions to reduce the heat in the pot.

Add the broth and water.Add meat if it is chicken, rabbit, squirrel, sausage, etc.And let simmer for 30 minutes to an hour.

**if using seafood (shrimp, fish chunks, crab etc.) add at the last minute and simmer

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SoupsGumbo (Continued)

until done (usually 5 -10 minutes) and serve.

To serve Gumbo, you MUST server over white rice. There is much debate as to what the ingredients of gumbo is, but no debate as to what the gumbo is served on.

--Keep in mind, at this point you have a bare minimum. I often add okra, peppers, celery, etc, to this base. This is all way more simple than my Papa’s recipe.

OMS's Get Better Chicken Vegetable Stewsubmitted by OldManSchmidt

Ingredients:3- boneless skinless chicken breasts2- boneless skinless chicken thighs

1 cup- carrots½- bell pepper (any color)2- potatoes (any type)1 crown- broccoli½ -onion (any type) 1 cup mushroomsSea saltWhole peppercornsChicken gravy mix

This is a super simple recipe. It takes a little while to prepare and a good bit of time to cook, but is easy to put together.

Coarse chop all vegetablesCube the chicken pieces. The thigh meat isn’t altogether necessary and can be substituted with legs. It is there for fat content to make a richer broth.

Mix meat and vegetables together in a 2 quart kettle and fill with water to within about 1” of the top.Add about 1 tablespoon of whole peppercorns. More may be added to taste.Add about 1 tablespoon of sea salt (regular table salt will do but we use sea salt almost exclusively around here). More may be added to taste. Bear in mind that the

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potatoes will suck up the salt and tend to keep it out of the rest of the stew.

Add ¼ cup of gravy mix. More may be added during the cooking process to thicken the broth as desired

Cook over medium heat for 3 hours.

Serve very hot.

We use this in the treatment of run of the mill colds in the family. Anecdotal evidence has long shown that chicken soup helps with symptoms of illness like the common cold and also provides much needed hydration and nutrition to the sick. It is usually well tolerated by the digestive system and therefore can be “kept down” when other foods cannot.

Serving/storage suggestion:

This recipe makes approximately 2 quarts of stew. We often make up a batch and freeze it in single serving portions. We use Tupperware containers for convenience. When one of us is sick or our work schedule puts us home ridiculously late, we just pop one in the microwave and we have a hot supper in about 10 minutes. I don’t know how long it will keep frozen. My batches don’t usually last long enough to find out. Potato Soupsubmitted by SteveandTracyinKY

8-9 medium to large russet potatoes8 oz of cream cheese (we usually use a 10oz tub of Philadelphia Cooking Creme cheese)1 stick of butter (room temp)1 can of cheddar cheese condensed soup (you can also sub mushroom, chicken, or celery)1 cup of shredded cheddar cheese1 1/2 to 2 cups of chicken stock1 Tablespoon onion powderSalt and pepper to taste

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SoupsPotato Soup (Continued)

Peel and chop potatoes to a small dice. (1/4"to 1/2"). Boil potatoes until tender. Drain and set aside.

In a separate pot, melt butter. Add cream cheese and combine. add soup and combine. Salt and pepper to taste. Add soup mix to potatoes and stir, reduce heat. It will be very thick. Slowly start adding in the chicken stock to your desired consistency. Add in cheese and onion powder. We add in a lot of fresh ground black pepper at the end with the cheese.

Top with bacon, cheese, sour cream, hot sauce, etc.

If you intend to you any leftovers. You may was to reserve some stock for later use. The soup gets amazingly thick after it sits for a few hours.

Red Beans, Rice and Sausagesubmitted by idelphicI do a red beans, rice and sausage.

2c 5min Rice2c +a bit water1 can Red Beans drained a bit1 cubed kielbasa sausage.

Boil water, and toss in some seasonings.. whatever you like. I just remembered though that I forgot the onion flakes last time... You're adding some flavor to the rice: Old Bay, Onion flakes, little salt, pepper, Seasoned Salt etc.Once boiling, toss in rice, cover and turn off heat. (normal directions)

Cut up sausage, saute in large pan, toss in again what ever you want. Worcestershire Sauce.

Heat to your liking, then add Beans. Warm and then add rice (after 5min is up).

Rhiannon's Pumpkin Soupsubmitted by rhiannon.douglas

4kg Butternut Squash1kg different squash - whatever is on special

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SoupsRhiannon's Pumpkin Soup (Continued)

1kg Carrots1 onion1 Tbs Paprika2 sticks of Celery1 tablespoon oil1 quart stock - I use chicken stock but feel free to use vegetable stockwaterSalt and Pepper to taste

To be honest, I just peel and cut everything up and dump it in a pot with enough added water to cover. Then cook on a medium heat until soft.Blend when cool.

I've made this for years, I serve it with a dollop of cream and a bunch of toast. Delicious.

Recently I dehydrated this soup in the excalibur, and it rehydrates well. It took less time than I thought it would to rehydrate, and was just as tasty. This amount fit well in the 5 tray (with me eating a bowl of soup) and then fit into a quart jar with room to spare when dehydrated.

Sweet Corn Chowder with Salmonsubmitted by Old_Grey_Mare

1 tablespoon butter2 cups chopped onion1 1/2 cups cubed peeled potato3 cups chicken broth1 1/2 cups fresh corn kernels (or one 15 oz can whole corn kernels)1 (15 ounce) can cream-style corn1/4 teaspoon black pepper1/8 teaspoon ground red pepper1 can (14.75 ounce) salmon (or whatever size you have)4 teaspoons chopped fresh chives (optional)

Melt butter in large saucepan over medium-high heat. Add onion; saute 4 minutes. Add potato and broth; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Add corn kernels and cream-style corn; cook 5 minutes. Stir in

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SoupsSweet Corn Chowder with Salmon (Continued)

peppers. Added canned salmon and bring back to boil. Serve in bowls with a garnish of chives if desired.

Taco Soupsubmitted by MrsBarber

1 chopped onion, 1lb of Ground Beef, 1 can Great Northern Beans, rinsed, 1 can Black Beans, rinsed1 can Whole Kernel Corn with liquid, 1 8 oz can Tomato Sauce, 2 cups Beef Broth2 14.5 can diced Tomatoes with liquid, 1 package Taco Seasoning

~Cook Onion and Beef. Drain Fat.~Add remaining ingredients. Mix well.~Simmer until heated through, about 30 minutes

Serve. (we like it with cheese and sour cream on top)

Three Bean Vegetarian Chilisubmitted by Fritz Monroe

3/4 cup (5 oz.) dried pinto beans3/4 cup dried red kidney beans3/4 cup dried black bean1/3 cup olive oil3 yellow onions, chopped6 cloves garlic, minced6 T chili powder2 1/2 T ground cumin1/4 t cayenne pepper3/4 t dried oregano2 cans (28 oz. each) crushed roma tomatoes1/2 cup Colby or Monterrey Jackfresh cilantro (optional)salt & pepper to taste

Pick over the beans and discard any damage beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover, and soak for about 3 hours. Drain the

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SoupsThree Bean Vegetarian Chili (Continued)

beans and set aside

In a large, heavy sauce pan over low heat, warm the olive oil. Add the onions and chiles and saute, stirring until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne, and oregano and saute, stirring for 2 minutes. Add the beans, tomatoes and water to cover by 3 inches. Bring to a boil, reduce the heat to low and simmer, uncovered until the beans are very tender and begin to fall apart, 2 1/2 to 3 hours. add more water as needed if the beans begin to dry out but are not yet cooked.

Season to taste with salt and black pepper. Ladle into individual bowls, garnish with the cheese and cilantro and serve.

White Chilisubmitted by soccer grannie

Cook white (Navy or Great Northern) beans. Boil some chicken parts til done. Take some of the chicken broth and mix in 1 pkg of McCormick's White Chili Seasoning -- stir to dissolve the seasoning. Pull the chicken meat off the bones. Add chicken meat and seasoning mixture to beans and let simmer.

I'm going to try it with store bought canned chicken.

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Special Diets

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Gluten-Free

GF Free Flour Mix for recipe below:submitted by Archer

White rice four 6 cups Potato starch 2 cupsTapioca flour 1 cup

GF Banana Breadsubmitted by Archer

GF Free flour mix 2 cups Garbanzo flour 1/2 cup Baking powder 1 teaspoon Xantham gum 1/2 teaspoon Large, ripe bananas 3 Brown sugar 3/4 cup Salt 1/4 teaspoon Beaten eggs 2 Butter/margarine 1/4 cup Baking soda 1 teaspoon Water 2 tablespoons

8.5" x 4.5" loaf pan

Preheat oven to 350. Grease the loaf pan and dust with rice flour. In medium bowl, whisk together the flour mix, garbanzo flour, baking powder and xantham gum. Set aside. Mash the bananas in a large mixing bowl. Add the brown sugar, salt, and beaten eggs. Beat with a mixing spoon until well blended. Melt the butter/margin and stir into the mixture. Dissolve baking soda in the water and add to the mixture. Finally, stir in the dry ingredients and beat until smooth. Spoon into the loaf pan and bake 45 minutes. Let cool before slicing.

Gluten Free All Purpose Flour Mixsubmitted by Archer

3 parts brown rice flour (I use Bob’s Red Mill)

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Gluten-Free All Purpose Flour Mix (Continued)

3 parts corn starch2 parts soy flour1 part masa harina

Gluten-free self-rising floursubmitted by Archer

2 tablespoons potato flour enough white rice flour to make it up to 1 cup 1/2 teaspoon bicarbonate soda 1/2 teaspoon cream of tartar 1 teaspoon xanthan gum OR guar gum OR pre-gel starch

Gluten-free baking powdersubmitted by Archer

1/4 cup bicarbonate soda (baking soda) 1/2 cup cream of tartar

Quick and Easy Gluten-Free Bread submitted by ki

1/4 cup flax meal2 tablespoons fat (either coconut oil or butter)1 teaspoon baking powder1 egg

Mix everything in a microwavable container the approx size you want your slice of bread to be. I used a rectangular glass Tupperware container. Microwave on high for 1 minute 20 seconds. Let it cool for a good 2-5 minutes. Eat!

You can mix spices into this bread as well, if you don't like the "eggy" flavor. Cumin, paprika, garlic, Parmesan, whatever you are in the mood for. The smaller the container the thicker the bread, I use a rectangular one and then cut it in half for a great sandwich. Add a dash of salt if desired. This can also be used as a waffle batter.

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Spice Mixes and Rubs

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Spice Mixes and RubsBasic BBQ Rubsubmitted by Homeshow

This is not my super secret Fort Knox recipe. It is a perfect basic rub made from all stored ingredients that will keep mixed up in a mason jar for months.

1 C white sugar1 C well packed brown sugar1/4 C chili powder (I use McCormick's)1 T onion powder1T garlic powder1T Goya Adobo with cumin (or your favorite seasoning salt)2t ground red pepper (cayenne)

Mix all ingerdients in a bowl making sure that there are no lumps. a lump of brown sugar means there is less brown sugar in the mix and a lump of sugar to burn.

Use this rub for anything from oven baked BBQ chicken to 18 hour long smoked Brisket the longer the food sits in the rub the better it gets. rub some ribs and wrap them in aluminum foil let them sit in the fridge for a few hours then throw them on the smoker. mix with tomato sauce for a basic BBQ sauce. feel free to add ground mustard or black pepper. 1/4 t at a time to tweak this recipe to your personal taste.

Jack Spirko's “To Die For Dry BBQ Chicken”

You can use any chicken for this but dark meat will come out best (legs and thys)

Mix the following

1/4 cup light brown sugar (needs to be good and loose and dry)3 TBS of Paprika3 TBS of Chili Powder3 TBS of Garlic Powder1 TBS of Course Black Pepper1 TSP of Popcorn salt (yes it matters this is like powder and note this is a TEASPOON NOT TABLE LIKE THE REST)1-2 TBS of finely ground dried parsley 1-2 TBS of finely ground dried rosemary

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Spice Mixes and RubsJack Spirko's “To Die For Dry BBQ Chicken” (Continued)

The rosemary and parsley must be dried, fresh will clog up the works here. You need to really rub them with your fingers to crumble them nice and small.

Put all of this into a shaker, you can adjust the quantities up or down and mix up as much as you want. Take your chicken and just toss it on a well heated grill and get it started. In a bowl have about half to one cup of pineapple juice and a brush

Once one side of the chicken is good and hot flip it and brush it with the juice

Cover for only say a minute and then open, brush again and sprinkle the spices on, if you did it right you will see them instantly "melt"

Let the other side start to sear and get hot, flip, brush and sprinkle.

Keep doing it as you need to replace the glaze that falls off etc. By the time you are doing the second side it will stay good and hot and you won't have to cover before sprinkling more on.

Cook this over a medium to low flame so it doesn't burn the sugar. Right before you take it off give each side one last brush and sprinkle.

You can thank me later after you try it. Now folks unlike the potatoes that really is a "secret" recipe I have not shared with anyone until now.

Onion Soup Mixsubmitted by Citizen Zero

Try this:

1/3 cup beef bouillon (granules work best) 4 tsp. onion powder 1/4 tsp. sugar 1/4 tsp. crushed celery seed

Combine all, and grind until a fine powder (coffee grinder or blender)

add 3/4 cup minced onion

Scale as you see fit, I know that we at least tripled the recipe because we use the

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Spice Mixes and RubsOnion Soup Mix (Continued)

soup mix frequently for various recipes (mmm, meatloaf).

Store in an air tight container or jar.

About 5 Tablespoons of mix are equal to 1, 1 oz pkg. Use in making soup or onion dip (Mix 5 Tablespoons. with one pint of sour cream).

Stored in small Mason jars, this is a great item for the prepared pantry!

Pickling Spice Mixsubmitted by Greywolf27

I will tell you in the past the pickling spice I have used for cucumbers, eggs, and beets is:

(I’m guessing at the amounts, I don't use measuring spoons)

2 tbls coriander1 1/2 tbls mustard seed1 tbls all spice3-4 bay leavescouple of crushed cayennes

Once I get the spice into the liquid with whatever I am pickling, I will add a couple of sliced cloves of garlic

Pseudo Bouillonsubmitted by Morning Sunshine

I have never had an official allergy test done on MSGs, but I know how I feel when I eat them. my solution? make my own pseudo bouillon. I make my own chicken, turkey and beef stock. Mostly I bottle those in quart jars; use wherever bouillon + water is required. in the few recipes calling for bouillon alone (including a chili calling for Lipton onion soup, in which I use a recipe similar to the one posted here), I have a further step.

I take 8 quarts of stock and boil it down and down and down until it gets very thick. I usually have about 2 cups left at this point. It is thick, like honey and the

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Spice Mixes and RubsPseudo Bouillon (Continued)

flavor is almost carmelized - very yummy! Then I pour it into ice cube trays and freeze. when frozen, I pop out and into a Ziploc and label. each cube (from my trays - you would want to do your own measurement) is 1 T of pseudo demi-glace, or liquid bouillon. I use it 1 cube per 1 T bouillon called for in a recipe. It is not as convenient as dry stuff, but I can eat it without problems. And other than the big work all at once, it is fairly easy to do. I also add salt to taste when I use these, since I do salt free.

Ranch Dressing Mixsubmitted by Citizen Zero

ORIGINAL 1952 RECIPE FOR HIDDEN VALLEY RANCH DRESSING

INGREDIENTS: 1/2 cup dry buttermilk 1 tablespoon dried parsley crushed 1 teaspoon dried dill weed 1 teaspoon onion powder 1 teaspoon dried onion flakes 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon freshly cracked black pepper

DIRECTIONS: 1. Combine all ingredients in a blender or food processor until powdery. 2. To make the dressing, use 1 tablespoon of dry mix and combine with 1 cup mayo and 1 cup buttermilk or regular milk. 3. Shake or mix well. 4. Taste. Adjust if necessary, adding more of the powder mix.

NOTE: 1 tablespoon of this dry mix is equal to 1 envelope of the Hidden Valley Ranch Dressing* mix.

I will add the caveat that the commercial recipe that you find in the packages on the shelf now (@ $40.00/lb) have changed since the original, namely the addition of MSG.

You may need to fiddle with the recipe some to get it to your taste.

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Spice Mixes and RubsRanch Dressing Mix (Continued)

And, for those wondering, powdered buttermilk is usually in the baking section of the grocery store. I drew a blank at first too, till someone suggested that I look there.

Steve's Dry Rubsubmitted by SteveandTracyinKY

1 tablespoon ground black pepper1 tablespoon ground white pepper1 tablespoon sugar2 teaspoon cayenne pepper2 tablespoon chili powder1 tablespoon ground cumin1 tablespoon garlic powder1 tablespoon brown sugar1 tablespoon ground oregano4 tablespoon paprika 1 teaspoon dry mustard1 tablespoon celery salt1 tablespoon seasoning salt1 tablespoon meat tenderizer

Mix all ingredients together and store in airtight container.

Great for chicken or pork. Add to noodles with butter. Mix into mashed potatoes.

Taco Seasoning submitted by Fritz Monroe

1 tablespoon chili powder1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepper

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Spice Mixes and RubsTaco Seasoning (Continued)

I mix this up a couple batches at a time. About 3 Tbsp is equivalent to a packet of the store bought stuff.

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Stored Foods

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Stored FoodsAnzac Biscuitssubmitted by texasmufflerman

1 cup plain flourI cup sugar1 cup rolled oats1 cup desiccated coconut 4 oz butter2 tablespoons boiling water1 tablespoon golden syrup didn't have any, so I used honey1 teaspoon bicarbonate of soda (add a little more water if mixture is too dry)

Preheat oven to 180 degrees Celsius (or approx 375 degrees F).Grease a biscuit tray or line with baking paper.In a large bowl, combine all the dry ingredients.In a small saucepan over a medium heat (or in a microwave proof jug or bowl in the microwave), combine the butter and golden syrup until the butter has melted.In a small bowl, combine the boiling water and bicarbonate of soda.Add the bicarb and water mixture with the melted butter and golden syrup.Combine all ingredients in a large bowl.Mix thoroughly.Dollop teaspoonfuls of the biscuit mixture onto the greased baking tray.Don't forget that the biscuits WILL spread during baking, so make sure you leave room for them to spread!Bake for 12 minutes, or until golden brown.Remove from oven.Allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.

Apple Crispsubmitted by cool blue

1 cup dried apples1 cup brown sugar1.5 cups of flour.5 cup of oats1 cup of butter/margarine

Mix sugar, flour and oats, "cut in" butter so you get little balls of butter and sugar/flour

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Stored FoodsApple Crisp (Continued)

Boil apples to rehydrate them. Pour water and apples into casserole dish, spread mix on top, bake until crisp.

Apple Stringssubmitted by LdMorgan

Here's a recipe I just invented. I'm probably the eleventy-millionth person to invent it, but I've never seen it anywhere before so I thought I'd post it here.

My Sweetie and I dry apples from time to time. We also have a few chickens, so they always got the leftover cores and peels.

Recently I got one of those old-fashioned apple peelers that slices the peel off the apple in asingle loooooong strip.

After slicing about 5 lbs of apples for drying, I took a look at the bowl full of peels and got an idea.

Instead of hoofing them out to the chickens, I poured the last bit of ascorbic acid water (that we dip the apple slices in) over the strings, added a little more powder (ascorbic acid), some sugar, and some cinnamon.

Then I tossed the batch thoroughly and spread the wet "spaghetti-strings" out into a tangled layer on a dehydrator shelf.

Then I dried them right alongside the apple slices.

Fresh, the apple strings are remarkably tasty. Dried, they are just plain super.

They can be chopped into bits that are great on top of cereal. They also make a great addition to trail mixes.

If you separate the strings into batches like dense swirls about the size of the palm of the hand, each swirl becomes a candy treat for the chill'uns. Or just give them a handful of the bits.

Either way, they will devour them with gusto, alacrity, and elan.

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Stored FoodsApple Crisp (Continued)

They're far better for kids than Khemical Kandy, and the grandkids (mine, anyway) seem to like them as much or better.

Using the peels eliminates a lot of waste from the apple-drying process, and helps get more bang out of the apple-buck.

The only ones that lose out with this idea are the chickens. But I can probably console them with a big bucket of potato peels. They are a good-hearted lot and not the sort to hold a grudge.

Applesauce (from dried apples)submitted by Charley

To make applesauce from dehydrated apples, add equal parts hot water to dry apples; 2 C dried apples to 2 C boiling water and set aside in blender (may also add 3/4 C craisins, 1/2 t ground cinnamon, 1 t sugar) for five minutes. Blend to desired consistency. Best after it is cold.

Army Hardtack Recipesubmitted by Roswell

Ingredients:

* 4 cups flour (preferably whole wheat) * 4 teaspoons salt * Water (about 2 cups) * Pre-heat oven to 375° F * Makes about 10 pieces

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

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Stored FoodsApple Crisp (Continued)

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken but as they dry, they harden and assume the consistency of fired brick."

Notes: Ok, I finally got around to tasting both recipes for hardtack. And no my wife declined to try it and I am pretty sure she thinks I am crazy for even making it. However, my results were quite interesting. I tried both hardtack recipes by using soup to soften them up as well as using honey on them while dry. The wikipedia recipe that was posted by Kilo was pretty much inedible no matter what I did. The soup didn't soften it up enough. It was still hard as a rock by the time I finished my soup after sitting in it the whole time I ate. The honey didn't help either and I almost chipped my tooth. You might could eat it if you literally ground it to dust and mixed it in a thin soup to thicken it up. That is the only reason I kept the rest of my batch. The Army hardtack recipe that Archer listed though turned out much much better. It was softened by the soup fairly quickly and was pretty bland itself so, it took on the taste of the soup. It was also very good with the honey. i had hoped that this would be the case. i am going to store a couple batches with a jar of honey for emergency preps. I could see it being good with jellies and jams too. I will also be keeping a couple pieces in my bag for hunting along with a couple packets of jelly or honey that you get at fastfood places. The whole process of making it was pretty easy too. I am glad to have learned this skill and even more glad that I tested it out and found a recipe that works before the SHTF. I feel a little more prepared. Especially knowing how long this stuff will last. Maybe I will run another test a year from now to see how things hold up. All i did to preserve them was wrap them in aluminum foil, placed that in a zip-locked bag and put it in the back of a dark cupboard. So, thanks for posting the recipes guys. And if anyone wants to make their own hardtack, use the Army's recipe. That is one thing they definitely got right.

Cheaters Jerkysubmitted by SteveandTracyinKY

Take any beef ready for jerky. Slice thin. Placed in bowl and add healthy amount of "Dales steak seasoning". Its a liquid sauce that you need in your life. Let marinade for about 30-40 minutes, turning the meat and mixing every 10 minutes or so. Throw in the dehydrator and let dry. My last batch was about 8 hours.

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Stored FoodsCheaters Jerky (Continued)

It comes out very well. I made this entire 3lb batch with about 40 minutes of prep. Amazing!!

Emergency Survival Barsubmitted by browncoat

3 C. cereal (oatmeal, or wheat flakes)1/4 tsp. salt3 T. honey2 1/2 C. powdered milk1 C. sugar [Photo]1/2 C. Knox Gelatin (a Kosher "Jello")1/4 C. wateradd raisins if you likePlace all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.

Nutritional information:

Just for fun, the web page author did a nutritional analysis of the above recipe's contents using rolled oats and powdered milk fortified with vitamin A. He found this to indeed be a very nutritious bar.

Probably the biggest problem is the low vitamin C. However, in a pinch, a person could live a long time off these bars alone. They are also a bit short in the calorie department, but are excellent in protein, over half of the B vitamins, and excellent in the minerals category. These bars, no doubt, nutritionally beat many of the expensive bars you can purchase from the different companies, and properly sealed would probably last as long.

One bar contains only half of the nutrients of the whole recipe and therefore you may wish to set aside two bars per day to get the following:

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Stored FoodsEmergency Survival Bar (Continued)

NUTRIENT PERCENT RDA---------------------------------

Food energy 74%Protein 135%Total lipid (fat) 12%Carbohydrate, by diff. 93%Total saturated fat 8%Cholesterol 10%Sodium 441%Total dietary fiber 60%Vitamin A 121% (If Vit A fortified powdered milk is used.)Ascorbic acid 16%Thiamin 154%Riboflavin 191%Niacin 16%Vitamin B6 38%Folacin 113%Vitamin B12 114%Potassium 177%Calcium 218%

Phosphorus 308%Magnesium 116%Iron 80%Zinc 90%Pantothenic acid 75%Copper 55%Manganese 212%Linoleic acid (18:2/n6) 122%Linolenic acid(18:3/n3) 9%Histidine 234%Isoleucine 491%Leucine 615%Lysine 610%Methionine+Cystine 396%Phenylalanine+Tyrosine 630%Threonine 563%Tryptophan 503%Valine 488%

Hardtacksubmitted by quietmike

The recipe I used is:3 cups unbleached flour1 cup whole wheat flour1 cup yellow cornmeal1TBSP sugar1TBSP salt 11/2 cups milk

roll out until about 1/4" thick bake at 400 on greased cookie sheet, turning, til both sides are slightly browned. Note: It is rather tasteless and you could easily break a tooth if you bite into it as-is. Take a small piece and let it soak in your mouth for a while before you chew it. Or crumble some up and fry it in bacon grease.

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Stored FoodsHardtack 2submitted by RoknRandy

2 cups of flour1/2 to 3/4 cup water1 tablespoon of Crisco or vegetable fat6 pinches of salt

Mix the ingredients together into a stiff batter, knead several times, and spread the dough out flat to a thickness of 1/2 inch on a non-greased cookie sheet. Bake for one-half an hour at 400 degrees. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough. Turn dough over, return to the oven and bake another one-half hour. Turn oven off and leave the door closed. Leave the hardtack in the oven until cool. Remove and enjoy! (And make sure your parents try some!)

Note: Hardtack was a biscuit made of flour with other simple ingredients, and issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier's daily ration. It was square or sometimes rectangular in shape with small holes baked into it, similar to a large soda cracker. Large factories in the north baked hundreds of hardtack crackers every day, packed them in wooden crates and shipped them out by wagon or rail. If the hardtack was received soon after leaving the factory, they were quite tasty and satisfying. Usually, the hardtack did not get to the soldiers until months after it had been made. By that time, they were very hard, so hard that soldiers called them "tooth dullers" and "sheet iron crackers". Sometimes they were infested with small bugs the soldiers called weevils, so they referred to the hardtack as "worm castles" because of the many holes bored through the crackers by these pests. The wooden crates were stacked outside of tents and warehouses until it was time to issue them. Soldiers were usually allowed six to eight crackers for a three-day ration. There were a number of ways to eat them- plain or prepared with other ration items. Soldiers would crumble them into coffee or soften them in water and fry the hardtack with some bacon grease. One favorite soldier dish was salted pork fried with hardtack crumbled into the mixture. Soldiers called this "skillygallee", and it was a common and easily prepared meal.

Note: Just an FYI...any recipe for a long storage room temperature item, can not contain milk, not oils or oily seed pastes.

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Stored FoodsJohnny Cakessubmitted by RoknRandy

2 cups of cornmeal2/3 cup of milk2 tablespoons vegetable oil2 teaspoon baking soda1/2 teaspoon of salt

Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses, and you have a real southern treat!

Some of the other items that soldiers received were salt pork, fresh or salted beef, coffee, sugar, salt, vinegar, dried fruit and dried vegetables. If the meat was poorly preserved, the soldiers would refer to it as "salt horse". Sometimes they would receive fresh vegetables such as carrots, onions, turnips and potatoes. Confederate soldiers did not have as much variety in their rations as Union soldiers did. They usually received bacon and corn meal, tea, sugar or molasses, and fresh vegetables when they were available. While Union soldiers had their "skillygallee", Confederates had their own version of a quick dish on the march. Bacon was cooked in a frying pan with some water and corn meal added to make a thick, brown gravy similar in consistency to oatmeal. The soldiers called it "coosh" and though it does not sound too appetizing, it was a filling meal and easy to fix.

Lembas (Honey/Flour Foods)submitted by Metalist

This was posted first by Pipemaker over on the Hoodlum's Forum.

Drumroll please...

2 cups of wheat flour (I'm sure white could be used just as well)1 cup corn meal2 cups of honey (warmed)

Stir / mix into a batterI always use muffin tins...filled half wayBake at 350 degrees for 15-20 minutes.

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Stored FoodsLembas (Continued)

Cool. Eat.

Folks have called them lembas, but all I know is they're hard, they're good, and they last -- as far as I can tell -- almost forever.

Pipemaker recommends keeping them in a muslin bag. I've let them dry for a day or two and they last in a plastic bag for me.

Pemmican submitted by Ebonearth

Servings: 6 2 cups buffalo jerky or beef jerky, shredded 1 cup dried chokeberries or tart red cherries, chopped 6 TBSP tallow(beef fat) or butter, melted Combine all ingredients and form into 6 patties. Refrigerate until serving.

Title: Saskatoon Pemmican Categories: Amerindian, Camping, Dried, Game, Fruits Yield: 3 cups 1 c Jerky; beef or venison 1 c Dried Saskatoon berries or -dried blueberries 1 c Unroasted sunflower seeds or -crushed nuts of any kind 2 ts Honey 1/4 c Peanut butter 1/2 ts Cayenne [optional] This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets. Grind [or pound] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey, peanut butter and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4

Pemmican Manifesto From: Kent Multer - from a PaleoDiet source - http://paleofood.com//pemmican.htm

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Stored FoodsPemmican (Continued)

This is the text of the first draft that I sent a few weeks ago, with updates marked. Note that there are also a few new questions that came up. Feel free to email me any additional answers or other thoughts.

INGREDIENTS-----------* Raw red meat. Eye round roast is widely recommended.UPDATE: Also rump steak and London broil.* Suet: this is a particular type of beef fat. Other types will not work correctly, so be sure you get the right stuff.UPDATE: At least one reader has used other types of fat successfully, although he says the shelf life may not be as long. One person suggested that lamb fat would work, but hadn't actually tried it.

QUESTIONS: 1. Is "tallow" the same as suet, or is this a more generic term for animal fat? 2. Also, what about lard? Ray's recipe in the archive uses the words "lard" and "tallow" as if they are equivalent; but in another message, he said that lard is pork fat and will not work correctly.

* Flavorings (optional). Salt, pepper, garlic, and dried fruit or nuts are sometimes used. One person recommended sage. If using salt, go easy on it.UPDATE: Traditionally the dried fruit was cranberries. But commercial ones are now high in sugar. People have recommended dried cherries.LATE UPDATE: According to the instructions that came with my dryer, you should use at least 1 tsp. of salt per pound of meat in order to prevent bacteria growth.You will need about 60% meat, 40% suet -- these measurements are by weight, after preparation. If you have extra of either, you can save it for the next batch.NEW QUESTION: someone asked how you would save the extra. The meat, I presume, can be stored at room temp. like jerky. Is the suet equally stable?

PREPARING THE MEAT------------------Slice and dry as you would for jerky; it must be dry enough to break rather than bend. Break it up by hand or with a food processor. Some people like it powdered, some prefer a more granular texture. Add the spices or other flavorings, if any.NEW QUESTION: Other than with a food processor or blender, how do you grind the meat? with some kind of knife, mallet, mortar & pestle, etc.?

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Stored FoodsPemmican (Continued)

PREPARING ("rendering") THE SUET--------------------------------This is the part of the process about which there is the most confusion. Apparently the idea is to remove the skins or rinds, as well as any water.UPDATE: re removing water: one person recommends actually adding some water at first, to prevent burning. During cooking, the water settles to the bottom and boils away. You can see the little blobs of water at the bottom of the pan; it's done when they're gone.Cut the suet into small chunks, and heat it in a pan over LOW heat -- don't let it get hot enough to smoke, as it may give the pemmican a bad taste.UPDATE: -- and have other unpleasant side effects such as adding impurities to the food, annoying your spouse, etc.The best explanation I found for this process was from Bob Baldwin on Oct. 30. He wrote: This process take a while and you will end up with melted fat and brown globs of stuff (it's not a gross as it sounds). Pour the whole works through a sieve into another pan (I got a large sieve at Target - it doesn't need to be giant) and discard the globs -- I use a coffee can. I then put a couple of layers of cheese cloth in the sieve and filter the fat again. Now you have the fat.

QUESTIONS: 1. What about removing moisture? Does it settle to the bottom of the pan, so that it's easy to separate? Or does it just boil or evaporate away? 2. Ray's book says to "render" the suet twice -- "render" apparently means the whole process of heat, filter, and cool. Is twice really necessary? (Bob doesn't think so, and the recipe in the archive doesn't call for it.)UPDATE: another person says one rendering is enough.

FINAL PREPARATION-----------------Let the suet cool until it is cool enough to touch but still liquid. Pour it onto the meat slowly and mix it in until all the meat is "just saturated" (Ray) or "about the consistency of fudge" (Bob). Fill muffin tins with it, or roll it out into a sheet and cut into cookie-size chunks. When cool, it should be firm, although still a bit greasy to the touch; so wrap it in foil, plastic, or something else that the fat won't soak through. Properly made, it should keep for years at room temperature.

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Stored FoodsPemmican (Continued)

The Complete Light-Pack Camping and Trail Foods Cookbook - http://www.whiteoak.org/learning/food.htmBasic Pemmican2 oz. cooked, ground, and dried beef2 and 1/2 oz. lard or vegetable fat (shortening)Put the meat in a container lined with plastic film. Melt the fat and let it cool slightly to a gluey consistency. Pour the fat over the meat and let it harden. Wrap airtight and store, preferably in a freezer if you won't need the pemmican for a while.Pemmican #22 oz. cooked, ground, and dried beef2 and 1/2 oz. lard or vegetable fat1 T minced dried onionsPrepare as above.Pemmican #32 oz. cooked, ground, and dried beef3 oz. lard or vegetable fat1/2 oz. dried (heat dried) ground berriesPrepare as above.These recipes come from a book entitled The Complete Light-Pack Camping and Trail Foods Cookbook by Edwin P. Drew. The author suggests shaping the pemmican into bars by packing it into a match box lined with plastic wrap and then removing it when hard. He recommends the use of lard over vegetable shortening because of its superior flavor. He suggests that if you are going to carry other foods along with the pemmican, as is commonly done today, that you carry the pemmican and the berries separately. Lightly salting or peppering the pemmican after it cools will add additional flavor. The pemmican, like all dried foods, should be protected from heat and light. Depending on the ingredients, preparation, and storage conditions the pemmican should last up to 8 months or better. Freezing will definitely extend the life.

Pemmican has a very high food value. Made as the basic recipe above, it has 185 calories, 10 grams of protein, and 15 grams of fat per ounce.

A Recipe for Making Pemmican - http://www.tc.umn.edu/~haskell/HSP/PEMMICAN.htmlExcerpted from: The Voyageur News, Winter 1998 (Vol. 21, No.4), North American Voyageur Council, Inc. A Recipe for Making PemmicanOriginally submitted by the Dooleys of Boise and printed in the Winter 1981 (Vol. 4, No. 1) Newsletter for Voyageurs

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Stored FoodsPemmican (Continued)

1 Batch = 3 1/2 pounds4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder.3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture.2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained.Unsalted nuts to taste and a shot of honey.Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age.HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross country skiing.This recipe was originally from a Chippewayan Indian Guide as he learned it from his father. No buffalo chips!

Rabbit Jerkysubmitted by uberman

When I cook our rabbits I notice that 1) the skirt from the abdomin is very thin and cooks a lot faster than the back it is hooked to, 2) The front leg and ribcage is the last, if at all piece taken and 3) if you boil a rabbit for stew or soup to get all the meat it is hard to get all the little bones out.

Last night I baked rabbit for dinner and cut off the two skirt pieces and cut off the front leg and shoulder making a "drumstick". These drumsticks where cooked for dinner with the rest of the rabbit, all this was eaten just fine. I think no one liked wrestling with the big piece for the meat on the leg. The skirts and ribs I soaked in soy sauce for a few minutes, nothing fancy I was just experimenting, and threw them in the dehydrator. For breakfast the kids and I shared the dried skirt, it was thin but very good, my son wanted me to thaw all our rabbits and make more.

The ribs I torn in half to give the dogs and quite a bit of meat was easy to peel off as I separated it, so we ate that and the dogs got the intercostals and ribs. They loved it.

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Stored FoodsRabbit Jerky (Continued)

I may try putting the ribs in the food processor once really dry, grind it up and use in for soup base/thickener. I already do a similar thing with shredded, dried zucchini. I remember reading in Larry Dean Olsen's survival book that small animals are dried whole then pounded to the crush bones.

Swedish Hardtacksubmitted by RoknRandy

* 1 cup water * 3 tbsp. vegetable oil * 3 tbsp. honey * 3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour) * 1 1/2 tbsp. brewer's yeast (optional) * 1/4 tsp. salt

Mix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.

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Substitutions

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SubstitutionsButtermilk Substitutesubmitted by Insane_Libertarian_Wacko

Many recipes call for buttermilk. I know I don't stock that (haven't got a dairy cow, and won't pay $3.00/Qt for any type of milk). If you're like me, you can sour regular whole milk and get something that very closely approximates true buttermilk.

1 Cup of Whole Milk + 1 Tbsp of vinegar or1 Cup of Whole Milk + 1½tsp Lemon juice or1 Cup of Whole milk + ½tsp Citric Acid

Any of these will work. The addition of an acid will sour the milk and thicken it a bit (it will begin to separate). I use the vinegar method, as I make my own, and usually have 10+gallons on hand at any time. The citric acid will give you more bang for your buck if you would have to otherwise buy vinegar or lemon juice. $12/5lb bag, and you only use a tiny amount, usually less than a Tbsp per gallon of anything you're souring, so it lasts forever. I don't like using lemon juice, but have only tried it with biscuits. It may work better with pancakes. Try it out next time instead of buying buttermilk. If you like it it will definitely save you a few bucks.

Egg Substitute Using Gelatin Recipe by Maggie Severnssubmitted by smittymojoe

Recipe:1 egg = 1 tsp gelatin, 3 Tbs cold water and 7 tsp boiling water2 eggs= 2 tsp gelatin, 1/3 C. cold water and 1/2 C boiling Water3 eggs= 1 Tbs gelatin, 1/2 C. cold water and 1/2 C Boiling water

Before Baking:1. Place, cold water in bowl2. Sprinkle gelatin to soften. Mix thoroughly with spoon.3. Add boiling water until dissolved.4. Place in freezer to thicken while mixing cake or cookies or refrigerate (refrigeration takes a little longer)5. When time to add eggs, take thickened gelatin from freezer or refrigerator and beat until it's frothy.. <---------- THIS IS MOST IMPORTANT!!6. Add to recipe instead of eggs.

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SubstitutionsEgg Substitutes:

For Bakingsubmitted by yrone

Was out of eggs the other night and wanted to make some pancakes. We tried to figure out a way around it. I did some research and came up with silken tofu 1/4 cup per substitute of egg. Its got me thinking that we should keep a bit of that in the fridge since it lasts so long and is great on its own when fried up. Anyone else have any tips? Powdered eggs or anything like that? Nasty? Good?

For Bakingsubmitted by Geoff

tofu works great! I have a real jerk of a cousin who was bad mouthing my choice to eat a tofurkey instead of turkey at Thanksgiving. He went on and on saying he'd never eat tofu. So, at Christmas, I baked up some cookies with Tofu replacing the eggs and waited for him to try my cookies. I asked him how they tasted, and he was really liking them... So, I asked him how that tofu tasted. He didn't quite get it, so when I explained to him what was in the cookies, he nearly tossed them!

Some other ideas for egg replacer are ground flax seeds or bananas. This site has details:

For bakingsubmitted by MightyRunt

In many baking recipes you can use 3 Tbs mayonnaise = 1 egg as a substitute.

Self-rising Floursubmitted by sarahlukerHow to make Self Rising Flour 3 1/2 cups all purpose flour1 3/4 teaspoons baking powder1 3/4 teaspoons baking soda1 3/4 teaspoons salt

or For every cup of flour, add 1 teaspoon baking powder and 1/2 tsp. salt and blend thoroughly.

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Thermos Preparation Recipes

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Thermos Preparation RecipesThermos Tuna A' La Kingsubmitted by smittymojoe

4 T. dry milk powder2/3 c. elbow macaronidash salt1-1/2 c. boiling waterPut all ingredients into a 1 qt. thermos that has been heated with additional boiling water (and dumped out). Stir, seal and tilt thermos for 15 minutes. Open and add:6-1/2 oz. can tuna, undrained1-4 t. chicken-flavored bouillon1 t. parsleyStir and eat. For a creamier dish, use only 1 c. boiling water and heated juice from drained tuna.Serves 2. To make without a thermos, boil water and noodles 8 minutes, then add remaining ingredients and stir lightly. Cook 2 more minutes. [Note: If you happen to have some frozen peas, you can also add those.]

Steel Cut Oats in a Thermossubmitted by smittymojoe

(This recipe will also work for multi-grain cereal.)Fill your Thermos with very hot tap water, cover and let sit while you:*Measure out your steel cut oats (aka Scottish/Irish oats, pin oats) and cold water into a small sauce pan.For one serving use 1/4 c. steel cuts oats or multi-grain cereal.1 cup waterpinch of saltBring the water with the cereal and salt in it to a boil, turn down the heat while you:Empty your thermos of its hot tap water (put the hot water into a small plastic tub to wash the dishes) and pour the cooked oats into it, now that it's nice and hot.Cover tightly and lay it on its side overnight. In the morning it will be ready to eat.

Thermos Noodle Soupsubmitted by smittymojoe

(source: Natural Meals in Minutes, by Rita Bingham)1-1/2 c. dry spaghetti2 c. boiling water2 t. beef or vegetable bouillon1 t. dry minced onion

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Thermos Preparation RecipesThermos Noodle Soup (Continued)

1/2 t. parsleyAdd all ingredients to 1 quart thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer "cooking" times.

Thermos Wheatsubmitted by smittymojoe

1/2 to 1 c. wheat (berries/kernels)1 quart boiling waterPlace the wheat into a thermos and add boiling water to the top. Place the lid on and lay it on it's side. The wheat is done in approximately 2 hours, but I usually start this before going to bed and let it sit overnight. Drain.Cooked wheat berries can be eaten as a "cooked" breakfast cereal, added to bread recipes, added to soup or salads, etc..

Black Beanssubmitted by smittymojoe

3/4c. black beans yields approximately 2-1/4 c. "cooked" beans (a can of black beans measures approx. 1-2/3 c.)Soak 3/4 cup black beans for 8 hours (or overnight). Drain soak water. Fill the thermos with hot tap water and allow to heat-up for 10 minutes. Drain hot water. Place beans in thermos and fill with boiling water. Place the cap and lid on the thermos and lay on it's side (cooks more evenly when distributed over a larger space than at the bottom of an up-right thermos). If you think about it, you can roll/shake the thermos several times during the day. Drain after 8-10 hours. If the beans aren't completely cooked, add more boiling water and allow to "cook" some more. CAUTION: remember beans expand to approximately 3X the dry amount, so don't over-fill your thermos.

Thermos Ricesubmitted by smittymojoe

1st of all wash the whole grain rice and let it toast in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Here’s the best procedure I’ve found to

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Thermos Preparation RecipesThermos Rice (Continued)

cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper, ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to have in the recipe. Bring your water (with the rice included in the water) to a boil for 5 minutes, then immediately pour it into your Thermos Bottle and cap if off. Rice should be done in about 1.5 hours.

Thermos Lunchsubmitted by tansau

1/4 cup split mung dahl beans1/4 cup basmati rice1/2 cup fresh chopped vegetables such as zucchini, carrots, broccoli1 teaspoon vata or pitta churna2 cups boiling water1 teaspoon ghee

Heat ghee in a frying pan. Add churna and vegetables and sauté for several minutes. Add the rice and dahl and stir. Add the boiling water and cook only for a few minutes. Pour everything in a stainless steel thermos and close lid tightly. Keep closed for about 4 hours. It will be done cooking in the thermos by lunch-time.

General Cooking Timessubmitted by smittymojoe

First number is boiling time, second is wrap/cap and wait times. Thus, rice is 5m/1.5 hr. Five minutes cooking then in a thermos or covered pot for an hour and a half. Beef cubes 15m/4hr. Chicken 8m/3h. Beans 10m/3h. Potatoes cubed 5m/2h. Polenta 1m/1h. Squash 5m/2h.

Here is a few points to remember about Thermos cooking:

If cooking grains, use two parts water to one part grain – 2:1 water to grain ratio.If cooking legumes, use three parts water to one-part beans, lentils, etc. – 3:1 ratio.Don’t forget to add salt and/or sweetener to taste, plus any other ingredients that

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add flavor. Bouillon, TVP, dehydrated onions, herbs, and spices are going to cook right along with the main ingredients.

OK, I said I was going to try cooking pinto beans in my thermos so here's the steps I took and the results.

• Soaked 3/4 cup of pinto beans for approximately 10 hours• Boil a pot of water, add half of the boiling water to the thermos to preheat

it• Add the beans to the pot and continue to boil on the stove top for 10

minutes• Remove water from thermos and add boiling water and beans, seal thermos

and let sit for 10 hours

Results from Thermos-cooked Beanssubmitted by smittymojoe

After 10 hours the beans were what I'd call about half cooked. You could eat them but they were not very appetizing. So I poured the water into a small sauce pan, brought it to a boil and back into the thermos it went. After another 8 hours in the thermos I went ahead and called them good enough and had them for supper.Another boil cycle would have certainly helped but in a survival situation they would have been great!

P.S. I'm using a Stanley wide mouth steel thermos.

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Index

Appetizers Bacon-Wrapped Sausage Cheesy BBQ Kale Chips Jalapeno PoppersBeverages Cold Brew Coffee Pine Needle Tea Rhi's Bailey's Weed Smoothie World's Best Egg-NogBreads Amish Friendship Bread Awesome Whole Wheat Bread Basic Easy Bread Recipe Beer Bread Biscuits Bix Mix Donut Puffs Cinnamon Rolls Easty Flatbread Grain Mill Bread Hobo Bread No-Knead Bread No-Knead Artisan Bread Bread (Baked on your Grill) Hot Water Cornbread Quick and Easy Flatbread/Tortilla Simple Homemade Bread Sis's Sweet Potato Bread Spicy Cheese Bread Spicy Pineapple Zucchini Bread Sprouted Wheat Berry Bread Zucchini Bread Breakfast Foods Bannock Buttermilk Pancakes Corn Pancakes Chocolate oatmeal – instant Cranberry Orange Scones

Dorito Eggs Homemade Granola Instant Oatmeal Packets Pancakes Poor Man's Muffins Potato Farls Quick Pancakes Scones Sour Cream Pancakes Spiced Pumpkin Waffles Whole Wheat PancakesBrewing Wines, Beer, Sodas, and Mead Basic Homemade Wine Ginger Ale Hard Apple Cyder Homemade Soda Basics Really Simple Applejack Root BeerCasseroles Asparagus Chicken Butternut Casserole Chicken Broccoli Stuffing Bake Chicken Casserole Chicken Enchiladas Cowboy Casserole Easy Chicken Spaghetti Mexican Casserole Pineapple Cheese Casserole Spam Casserole Spam and Potato Casserole Swiss Cheese Chicken Casserole Taco Rice and Cheese Tamale Pie Tater Tot Casserole Trail Side Casserole TunaMacMush Zucchini Pepperjack Casserole Cast Iron Cooking/Campout Cooking Camp Beans

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Cherry Cobber Dump Cake Omelettes in a bag Ramen Spam Scrambled Eggs Baggies Ultralight Joe's Moose GooCondiments, Sauces, Dips, Dressings and Flavorings Bacon and Beer Sauce BLT Dip Buttermilk Dressing French Dressing Hummus Mayonnaise 1 Mayonnaise 2 Strawberry Sauce Tarter Sauce Tracy's Buttermilk Dressing Thousand Island Dressing Vanilla Vinegar (make your own) Wedding Cookout SauceCrockpot Recipes Crockpot Mexican Pork Crockpot Pizza Green Chili Chicken Mexiporksurprise Pepperoncini Potroast Potato Comfort Soup Souper Crockpot Beef Taco ChiliDairy Recipes Butter Buttermilk Cedar's Easy Cheese Custard-style Yogurt Flavored Yogurt Fresh Cheese (Paneer) Mozzarella Cheese Plain Yogurt Plain Yogurt 2 Plain Yogurt 3Desserts, Cookies, Cakes, Candies

Apple Crisp Aunt Myrle's Chocolate Cake Awesome Strawberry Ice Cream Black Bean Brownies Bread Pudding Brownies Carrot Cake Cranberry Orange Bread Pudding with SoCo (Southern Comfort) Sauce Depression Cake (no eggs) Fake-eyes Grandma LS's Cherry Brownie Pizza Green Tomato Pie Minute Chocolate Mug Cake Mrs. Truman's Ozark Pudding Not Apple Pie Old-Fashioned Soft Pumkin Cookies Oatmeal Cookies with variations Peach Cobbler Peanut Butter Oatmeal Cookies Pineapple Upside Down Cake Pound Cake Quick and Easty Dessert Rice Pudding Schwarzwaelder Kirsch Torte Two Ingredient CakeEthnic Foods Aloo Bhaji (dry potato curry) Alu Matar (potato and pea curry) CHANDNI LOBHIA (Nice Beans) Chole (chickpea curry) CTJ Ladies Latkes Dodhi Boprah Bahji Fried Matzos Gobi Bhaji LAMB KEBABS Mattar Pilau (Rice with fresh peas) MURGH TIKKA Skewered BBQ Chicken Onigiri (Rice Balls) Podina (Mint) Chutney Saag (Kashmiri style greens)

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Sambar (lentil and vegetable soup) Ultimate Chutney Zucchini LatkesHousehold Cleaners All-purpose Cleaners All Purpose Bleach Cleaner All Purpose Cleaner All Purpose Cleaner #1 All Purpose Cleaner #2 All Purpose Spray Cleaner #1 All Purpose Spray Cleaner #2 Alternative All Purpose Spray

CleanerBiz and Simple GreenCar WashConcrete CleanerCopper and Brass CleanerMagic Wall and Appliance

Cleaner Moist TowelettesNCH Wood CleanerNo-Rinse Wall CleanerOven CleanerPre-treated Dust ClothSaddle SoapSpot RemoverWindow Cleaner

Kitchen CleanersAluminum Pot CleanerDishwasher SoapNCH Basic Dishwasher

Powder SoapNCH Dish Soap

Bathroom CleanersBathroom tile Mold

PrevenativeBathtub CleanerClogged Drain RemedyNCH Mold/Mildew Shower

Spray NCH No-Scrub Toilet Bowl

Cleaner

Shower Head CleanerToilet Bowl Cleaner

Laundry and Personal HygieneHomemade Deodorant Laundry SoapLaundry Soap (with TSP)Liquid Laundry Detergent

Jams, Jellies, Pickles, Fermented and other Canning and Freezing Assorted Ketchup Recipes Cranberry

GrapeCold TomatoMushroomOld VirginaTomato

Assorted Relish RecipesRelishCorn relishDixie relishPepper relishBeet relishQuick beet relish

Basic Sauerkraut Best Tomato Catsup Blueberry syrup Blythe's Watermelon Pickles Brandied Peaches Bread and Butter Pickles Bread and Butter Pickles 2 Bread and Butter Pickles 3 Canned Butter Chow-Chow Cortido (Latin American Sauerkraut) Cucumber Pickles Drunken Peach Jam Fireballs (Hot Pickled cherry tomatoes) Freezer Corn Fruit Butter Recipes Apple

Grape

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PeachPlumTomatoTomato and Apple

Garlic Dill Pickles Grandma's Cocktail Pickles (sweet) Green Tomato Jam Honey Spiced Peaches Jalapeno Hot Sauce Ketchup Kim Chi Lena's Pear Preserves Mint Jelly Never-Fail Dill Pickles New Mexico Gringo Killer Pear Honey Pepper Mangoes Piccalilli Pickled Beets Pickled Eggs Pickled Fish Pickled Horseradish Pickled Okra Pickled Sweet Red Peppers Red Pepper Jelly South Texas Sunshine Spaghetti Sauce Spanish Tomatoes Spiced Vinegar Chili Sauce Chili Sauce 2 Tabasco Pepper Refrigerator Pickles Taco/Enchilada Sauce Tomato Chutney Turkey Stock Venison (Canned)Legumes Beans Bubba's Black Beans Can-do Bean Soup Cholent (Beans, Potatoes, Barley) Dad's Bean Soup

French-Canadian Beans Jamaican “Peas” and Rice Italian Lentil Stew Lentils-Monastery Style Mom's Baked Beans Pinto Beans Pinto Bean Soup Stewed Sweet Beans Uppity Redneck BeansMain Dishes Armadillo in Cream Sauce Bacon-Wrapped Quail Baked Chicken and Vegetables Baked Dove/Pigeon with Bacon Cabbage Roll Hot Dish CB Burgers Cheesy Chicken Chicken (Pressure Cooked) Chicken Bacon Ranch Burgers Chicken Cacciatore Chicken and Dumplins Chiles Rellenos con Queso Chinese Style Fried Rice Clam and White Wine Noodles Creamed Pigeon/Dove Casserole Crunchy Frog Legs Curry Shrimp Easy Cheap Ribs Easy Pork Loin Easy Rice Cooker Jambalaya Easy Supper Subs Easy Winter BBQ Fried Squirrel and gravy Frogs Legs in Cream Sauce Grande Stuffed Burritos Grandma Fuller's Jambalaya Halupki Hamburger Scrapple Jellied Spam Louisiana Creole Squirrel Marsala Breast of Dove/Pigeon in Rice

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Mini Meatloaves Old World Rabbit Pan-Roasted Pigeon/Doves Pepper Stuffed Chicken Thighs Pot Roast (pressure cooker) Rambo Chili con Carne Ramen Noodle Surprise (Hobo Stew #1) Rice and Beans Tacos Risi e Bisi (Italian Rice and Peas) Roasted Shrimp and Veggies Salmon Loaf Salmon Loaf #2 Sauerbraten Savory Beef Spam Burger Spam and Corn Squirrel Brunswick Stew Squirrel Brunswick Stew No. 2 SQUIRREL CAKE (HASEN KUCKA) Squirrel curry Squirrel Fried Squirrel fried No. 2 Squirrel Jambalaya Squirrel Mulligan Squirrel Roast Stove Top Squirrel in Wine Sunday Night Prep's Dinner (Chicken Fried Rice) Super Simple Pork Loin Teri Spam This Guy's Goulash Three Bean Vegetarian Chili Venison Bolo (venison steaks) White Chili White Trash Broiled Squirrel WHITE TRASH FRIED SQUIRRELMixes Homemade Biscuit MixPastas, Pizza and Pesto Aglia e Olio

Arugula/Rocket Pesto on Pizza Chicken with Lemon, Mushroom, Cream Sauce Egg Noodles Fettucine Alfredo Homemade Egg Noodles Homemade Pasta Dough Pastina Pizza Sauce Radishes with Pasta and Radish Greens Squash Pesto Tomato Sauce and Pasta Vodka Sauce and PastaPastries Pie Crust Pie Crust (Vegetable Oil)Pastries – Main dish Calzones Empanada Dough Frittelis Ham and Spinach Quiche Homemade Hot Pockets Runza Turnip Tart Vegetable Quiche WV Pepperoni RollPet Foods Puppy FormulaSalads Spam Salad Stuffed Prune Salad Summer Kale SaladSide Dishes Au Gratin Turnips Baked Corn and Tomatoes Banana Pepper Casserole Beet Greens Brown Rice Risotto Brussels Sprout Hash with Bean Sprouts Butternut Squash

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Butternut Squash 2 Dandelion Greens Fried Green Tomatoes Fried Zucchini Jack Spirko's “Made for the grill side burner all in one side dish” Jack Spirko's Roasted Potatoes Mashed Cauliflower Parboiled Rice Parmesan Butternut Squash Pennsylvania Dutch Creamed Corn Plantains (tostones) Popeye Potatoes Pork and Beans Goulash Quinoa and Cheese Rice Pilaf (Mom's Way) Rotkraut (Red Cabbage) Scalloped Tomatoes Schwabisch Potato Salad Southern Style Swiss Chard Steamed Rice Sweet Corn and Milk Turnip Greens Veggie Curry Zucchini Crab CakesSoups, Stews and Chowders Basic Lentil Soup Black Bean Soup Butternut Soup Butternut Squash Soup Carolyn's Chicken and Corn Soup Chicken-Sausage Chili Clam Chowder (Prepper) Creamed Turnip and Parsnip Soup Curried Carrot Soup French Market Soup Ginger Peanut Soup Green Bean and Biltong Soup Gumbo Leeky Potato Soup Lemon Black Bean Soup Lemon Chicken Soup

Mother's Potato Soup OMS's Get Better Chicken Vegetable Stew Potato Soup Red Beans, Rice and Sausage Rhiannon's Pumpkin Soup Sweet Corn Chowder with SalmonSnack Foods Annie's Salsa BBQ Flavored Nuts Black Bean Hummus Cereal Bars Chicken Ball Crackers, Saltines and otherwise Crunchy Fried Wheat Nuts Quick Garden Wrap Pico de Lime Cat Pico de Gallo Pico de Gallo 2 Pico de Gallo 3 Pumpkin Seed Recipes

Maryland Pumpkin SeedsPumpkin Pie Pumpkin SeedsSpicy Pumpkin Seeds

Ranch-flavored Crackers or PretzelsSpecial DietsGluten-Free GF Free Flour Mix GF Banana Bread GF Self-Rising Flour GF Baking Powder Quick and Easy GF Bread Spice Mixes and Rubs Basic BBQ Rub Jack Spirko's “To Die For Dry BBQ Chicken” Onion Soup Mix Pickling Spice Mix Pseudo Bouillon Ranch Dressing Mix Steve's Dry Rub Taco Seasoning Stored Foods

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Apple Crisp (from dried apples) Apple Strings Army Hardtack Applesauce (from dried apples) Cheaters Jerky Emergency Survival Bar Hardtack Lembas (Honey/flour food) Pemmican Rabbit Jerky Swedish HardtackSubstitutions Buttermilk substitutes

Egg substitutes Self-rising FlourThermos Preparation Recipes Thermos Tuna A' La King Steel Cut Oats in a Thermos Thermos Noodle Soup Thermos Wheat Black Beans Thermos Rice Thermos Lunch General Cooking Times

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