The last thread was getting very long so I thought I would start the next one here.
Previous thread available Here.
Here’s another easy snack.
Cow Pies
In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Remove from heat. Stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill till ready to serve
This is a recipe that you “use what you have.”
Green Tomato Pie
In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to mix. Line a pie plate with bottom crust. Add filling; dot with butter. Top with a lattice crust. Bake at 350° for 1 hour or until tomatoes are tender. Makes 6 to 8 servings.
SOUTHERN CANTALOUPE COBBLER
Place the cut up melon in a casserole dish. Combine all other ingredients, mixing well. Pour over melon. Place in 350 degree oven for 45 minutes-1 hour. Can also be cooked in a dutch oven over a fire.
Note: This recipe can be used with any resh fruit or large can of fruit of choice.
Kathy in FL
Thanks for all the recipes! I feel it is now crunch time, so I’ve been saving your recipes to a flash drive.
I have a question. First I searched the Forums and got a gazillion hits, and I don’t want to start another thread.
Where can I buy powdered eggs? And has anybody made “just eggs” from it? Do they still taste like eggs? Thanks!
Don’t delete!
I’ve got the ID ten T virus in my brain today!
Sorry!
“Where can I buy powdered eggs? And has anybody made “just eggs” from it? Do they still taste like eggs? Thanks!”
Nope, they don’t taste like eggs just by themself, but they are better when made into in an omelet. They work great in mixes when baking.
Thanks HH!
I had no idea that they are so inexpensive! and just 1 can = 170 eggs!
Thanks for link and the omelet suggestion!
Oh by the way, for those of you who aren’t familiar with the ID ten T virus that I mentioned above you should be. I’m sure you all of had it at some time!
ID ten T virus =
ID 10 T virus =
ID10T
I suffer from it mostly when I’m awake! 8-D
JWB – at 15:14 Thanks HH!
I mean Thanks HB!
8-D
Quick Onion Biscuits
Tips:
7-Up Buttermilk Biscuits
[The soda is what gives the biscuits “lift.”]
Preparation: Mix together 7 up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1″ thick & place 1 patty in center of a greased 9″ round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of margarine or margarine. Bake at 450F (very hot oven) 18 to 20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 flakey biscuits.
Baked Bean Tacos
In skillet, combine taco seasoning mix and BUSH’S Baked Beans. Bring to a boil and simmer for 8 to 10 minutes or until thoroughly heated. Spoon bean mixture into taco shells. Top with favorite toppings.
Baked Butter Beans
Drain Large Butter Beans, reserving the liquid. Set both aside. Cook bacon until crisp; drain and crumble. Leave one tablespoon of the bacon fat in the pan and in it cook the onion until soft, about 5 minutes. Combine Large Butter Beans, crumbled bacon, onion, seasonings and 1/4 cup liquid drained from beans. Put all in a small greased casserole. Bake uncovered 30 minutes in a 350° oven. If beans become dry, add some of the reserved liquid.
Baked Lima Cheese Crunch
In a skillet, cook onion in oil until tender. Drain beans, reserving 1/2 cup liquid. In a lightly-greased 1 1/2-quart casserole, combine beans, reserved liquid, 1/2 cup cheese, onion, mayonnaise and pepper. Spread remaining cheese over bean mixture; top with cracker crumbs. Bake at 350 for 25 to 30 minutes or until bubbly.
Barbecue Bean and Pineapple Pizza
Heat oven to 425°. Place crust on large baking sheet. Spread with beans to within 1/2 inch of sides. Combine cheese and oregano. Sprinkle half cup of cheese over beans. Arrange pineapple and pepper on top. Sprinkle with remaining cheese. Bake 11 to 13 minutes or until shell is crisp and cheese is melted. Remove to cutting board. Make three cuts lengthwise and three cuts crosswise.
Bean Casserole Au Gratin
Preheat oven to 375. Prepare macaroni and cheese mix according to package directions. Combine cooked macaroni with Baked Beans, ham and mustard. Spoon into lightly greased 2-quart baking dish. Top with cheese and bread crumbs. Bake at 375 for 25 minutes, or until bubbly golden brown.
Black Bean Veggie Burgers
Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about 1/2-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.
Serve on hamburger buns with your favorite toppings.
Russian Spice Tea:
Preparation:
Combine all ingredients in large container and mix well.
To serve, use 2 to 3 teaspoons of mix per cup and add hot/boiling water
Winter Solstice Tea Mix
Label Container and store for use.
Put 1 to 2 teaspoons into a cup or mug. Fill with boiling water and stir for a wonderful Winter’s day treat.
Almond Lemon Tea
Ingredients:
Boil the water with the lemon zest for 4 minutes or so, add the tea bags and take off the heat-brew for 5 minutes. Stir in the sugar, lemon juice, almond and vanilla extract. Serve immediately.
Note: I have also put this in refrigerator and served cold.
INSTANT HOT COCOA MIX
Sift all ingredients and mix together. Use a large container such as the big plastic jar that Pretzels come in at Costco or a very large pot, but I recommend something with a lid as this has a tendency to be powdery and seems to whisp around in the air. Or just make half a batch and use anything with a lid. This has been a family favorite at our home for years.
Store in a tightly covered container.
To Use - Fill mug/cup 1/3 full, fill with boiling water.
Makes 40 servings Approx.
LEMON MIX Makes 4 Cups
Mix well. Store in an airtight container. Label and store in cool, dry place. Use within 6 to 8 months.
Hot Lemon Sauce
Combine 1 cup water and 1/4 cup Lemon Mix in a small saucepan.
Bring to a boil, stirring constantly. Remove from heat.
Add 2 tablespoons butter. Serve warm over gingerbread, pound cake,
apple pie or other desserts
Luscious Lemon Pie
In a large saucepan combine 1 1/4 cups Lemon Mix, 1/2 cup water and
3 egg yolks. Mix until smooth. Add 2 more cups water. Cook over medium
heat until thick and bubbly; stir constantly. Remove from heat.
Add 2 tablespoons butter. Cover and let cool for 5 minutes. Stir and
pour into baked pie crust. Cover and refrigerate for 3 hours.
Top with whipped cream or meringue.
LAZY DAY COBBLER 350 DEGREES
MELT BUTTER IN BAKING DISH, 8X8 OR 9X9. MIX THE REST OF INGREDIENTS EXCEPT FRUIT. POUR BATTER OVER TOP OF BUTTER (DO NOT MIX).
THEN POUR FRUIT & JUICE ON TOP OF THAT- AGAIN DO NOT MIX! TRY TO DROP FRUIT EVENLY OVER BATTER.
BAKE AT 350 FOR 45 MIN---
SPRINKLE TOP WITH SUGAR AND BAKE 15 MINUTES MORE.
Suzyinaz … thanks for the beverage mixes. I have several but am always looking for more for variety’s sake.
[Next few recipes are some of the make-your-own-convenience-mix type things.]
Blueberry Scones Mix in a Jar
Stir together the flour, sugar, milk powder, baking powder, lemon peel and salt in a large mixing bowl. Cut in shortening using pastry blender till resembles coarse crumbs. Stir in blueberries. Place in jar and add more berries if needed. Store in refrigerator up to 6 weeks or in freezer for up to 6 months.
Gift Tag Directions:
Place contents of jar in large mixing bowl. Add 1 beaten egg and 1/4 cup water, stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12–15 strokes or till smooth. Pat 1/2 inch thickness. Cut into desired shapes with a 2–1/2 to 3 inch cutter. Dip cutter in flour between cuts. Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk if desired. Bake at 400° F. for 12 - 15 minutes. Transfer to wire rack to cool slightly. Serve warm.
[Remember that when any recipe calls for eggs, you can use powdered eggs if you don’t have fresh. If you do plan on using powdered eggs and/or powdered milk, you can actually just add it into the rest of your dried ingredients before hand and then adjust the directions that you are placing on the jar, adding extra liquid as appropriate.]
Ginger Spice Muffin Mix in a Jar
Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.
Attach this to the Jar
Ginger Spice Muffins (Makes 1 dozen)
Preheat the oven to 400°F. Grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter, egg, vanilla and milk Stir the mixture until the ingredients are blended. Do not overmix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.
Apple Muffins Mix in a Jar
Mix: Combine and store in an airtight container.
Attach this to the Jar:
Apple Muffins
Preheat oven to 400° F. Mix all ingredients just until moistened. Fill greased muffin cups 3/4 full.
Bake 15–18 minutes, or until golden brown.
Pecan Pie Muffin Mix
Give with tag:
Cooking instructions:
Preheat oven to 350. Combine all ingredients in mixing bowl; stir til blended. Fill greased mini-muffin tins half full (approx.1 Tablespoon) Bake for 12–15 minutes. Makes 36 mini-muffins. Note: You may use regular sized muffin tins, but the muffins work better if baked in the mini-size. To make regular sized muffins, fill the tins 1/2 full and bake 20–25 minutes. Makes 12 muffins. This size will be a heavier muffin.
For those of you who are looking for canned/bottled 100% juices to supplement your fluids in your preps … or you are looking for juices to make jams and jellies with … I just found out that our local Target carries blueberry juice and pomegranate juice as a regular item.
They also have some unusual specialty sodas … blood orange, strawberry-lime, green apple, grapefruit, etc. I’m probably going to go fill a grocery cart with that later this month. I want the blueberry and pomegranate juice for canning … the sodas will be for treats during SIP, if they last that long.
Also, they’ve got some half-size silly sodas for kids right now … gruesome grape, berried alive, spider cider, and <drumroll please> candy corn. Thought these would be great distractions for the kids if necessary.
Lentil Soup
1 cup lentils 32 oz. chicken broth (I use low-sodium) 1 cup water 1 cup diced onion, celery, & carrot 1 1/2 cup ham, diced 1/2 tsp pepper, basil, oregrano 8 T tomato sauce 1/4 tsp. thyme.
Cook in crockpot over low heat 10 hours. Sometimes I add 1/2 cup of brown rice also.
Dandelion Greens
2 lbs. fresh dandelion greens,2 clove garlic, 2 T oil, salt and pepper to taste.
The small young leaves are more tender. The larger older leaves get bitter. Clean and wash the leaves. Do not eat the stems or flowers. Cut leaves in half, heat the oil and garlic in a saucepan, add the leaves, salt and pepper. Cook for about 12 minutes. If it gets dry, add a little water. Serve hot.
From Cookin with Home Storage
Miss Kathy in Flordia or any other helpful person:
How long do you have to freeze grains to kill the bugs…I know this is out there in the FW ether but I can’t find it.
Thanks in advance.
no name – at 01:58 I think I read 3 days is enough.
I’ve read 3 days also. Then again, I’ve heard the more bulk (say 50lbs of flour) the more time needed.
Well, you can freeze a full 72 hours or you can use bay leaves. I do both. If I’m planning to save things in large amounts … say putting all 50 pounds of rice in one large container then I freeze. If I’m just packing 5 pound bags of flour into containers then I use the bay leaves.
I deal with a high humidity state so I try not and do anything that could cause condensation. I’ve had some bad luck trying to freeze flour and then even after letting it set for 24 to 48 hours before storing it in a container. For flour especially I tend to only use bay leaves.
Check what works best in your neck of the woods.
I’ve never had problems with my pasta after I started using bay leaves … and I’ve never frozen the pasta either.
Ok, here’s that Rajma Masala recipe, and bean-lovers, just take off your socks now because this’ll knock them straight off: (I say without a shred of modesty)
RAJMA MASALA
1 15 oz can stewed tomatoes, diced
2 15 oz cans kidney beans, drained
1/3 can 15 oz fat free refried beans
1 can 8oz tomato sauce
2 quarter sized slices of ginger root, cut into matchsticks
1/2 onion, diced fine
2 tsp red curry powder
1/4 tsp cayenne pepper
1 tsp oil (I used sesame)or more to taste, up to 1 T
Combine tomatoes, ginger matchsticks, and diced onion and simmer until onions are softened and juices reduced, about 10 minutes. Add kidney beans, refried beans, tomato sauce and spices and simmer until flavors combine, another 15 minutes or so. Serve on rice or toast.
Pinto Bean Bread
Soften yeast in warm water. Puree cooked beans in blend until smooth. Put honey, oil, beans, and salt in a large bowl. Mix well. Add wheat flour and then white flour. Put onto floured surface, knead 10 minutes. Shape into loaves, let rise until double. Place on cookie sheet. Bake at 350 degrees F for 45 minutes.
Black Bean Brownies
Mix cocoa, butter, sugar, black bean puree, corn syrup, and eggs together in a bowl until well blended. Sift dry ingredients together and stir into wet mixture. Grease a 9 x 13 - inch pan with cooking spray and pour the batter into the pan. Bake 40 minutes at 350 degrees F or until done. Frost with your favorite chocolate frosting if desired.
Mock Pumpkin Pie
Combine all ingredients in order into mixing bowl. Bland until smooth. Pour mixture into chilled pie shell(s). Makes one 10 inch or two 8 inch pies. Bake for 10 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake an additional 20 to 50 minutes or until knife inserted in pie comes out clean.
Pinto Bean Pie
(tastes similar to pecan)
Beat sugar, brown sugar, eggs, and butter until creamy. Add pinto beans (pureed gives the best texture); blend well. Pour into unbaked pie shell and bake at 375 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 25 minutes or until knnife inserted in center comes out clean.
Oatmeal Chocochip Bean Cookies
Preheat oven to 375 degrees. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and cream with butter in mixer. Add eggs and mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons onto a greased cookie sheet. Bake for 10 minutes or until golden brown. Makes about 48 cookies.
Dried Apple Cider Pie
You get double the fruit flavor Prep: 45 min. Bake:48 min.
8 cups dried apples 3 1/2 cups apple cider or juice 1/4 cup sugar 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1 apple pie pastry 1Tbsp. butter Bake at 400*
In sauce pan combine dried apples and cider, juice bring to boil, reduce heat to simmer covered for 15 min. Stir in sugar and spices. Simmer, uncovered for 15 min. to allow juices to thicken. Meanwhile, perpare Apple pie crust. Roll two thirds of the pastry into 12 inch circle.Transfer into 9 inch pan.Trim to 1/2 inch beyond pie plate. Fold under extra pastry. Crimp edge as desired. Add your filling, spread evenly and dot with the butter. Cover edge of pie with foil. Bake for 20 min. Remove foil; bake for 20 to 25 min or until pastry is golden brown and apple edges begin to brown. Cool on wire rack. Meanwhile, roll remaining pastry into an oval about6×4 inches. With pastry or pizza cutter, cut into 1/2 inch wide free-form shapes. Place on baking sheet and bake for 8 to 10 min or until edges brown. Arrange on top of pie before serving.
Apple Pie Pastry: In medium mixing bowl stir togethe 1 3/4 cups all purpose flour and 1/2 teaspoon salt. Use pastry blender, cut in 1/2 shortening until pieces are size of peas. Using a total of 5 to6 Tbl cold water, sprinkle 1 Tbl over part of the mixture gently toss with a fork. Push moistened dough aside. Repeat until all is moistened. form into a ball.
I thought you all might enjoy this one. It’s a Heritage Recipe that I found awhile back.
I have a question about cooking on a gas grill. Our gas grill has a side burner, and I plan to cook on the grill/burner if the grid goes down for any length of time. How would I go about bakng? For instance, if I wanted to cook a box pizza kit, could I do this on a grill? What container would I use, do I use the burner or the grill, and how do I project cooking time? Anyone?
I can offer my experience. I placed fire brick that are used for lining a wood stove on the grill surface of my gas grill. This distributed the heat from the burner evenly and kept the flames from burning the bootom of the pan of biscuits I was baking. If your gril has double burners you might be able to use a metal cookie sheet and only turn on one side. Cooking time for my biscuits was about the same (or would have been if I could have kept from opening the top to look at them. The bottoms were done more than the tops, but they were not bad at all. I need to try other items, I’m sure a pan of cornbread would come out nice, but I need to also try a loaf of bread.
Be advised it uses up your propane quicker than a propane camping oven, but for the cost of the camping oven I can get several 20lb propane tanks.
ironmagnolia – at 17:02
A pizza or baking stone would work well, but I didn’t dare risk putting DW’s Pampered Chef stuff on the grill….
HBB --- I didn’t dare risk putting DW’s Pampered Chef stuff on the grill
I’ve run into the exact same issue!! DW told me if I wanted to bake on the grill, I need to go to my own Pampered Chef party. Hmmmph… ;-)
I wonder if those terracotta tiles that you can buy to put down in your patio would work the same way. I mean they have these terracotta baking dishes that you soak before you use them. I’ve also heard of people baking a loaf of bread in terracotta flower pots. Wonder of those terracotta tiles would be the same type of tool.
VERSATILE OAT MIX
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:
ADDITIONAL INGREDIENTS FOR PEACH CRISP:
In a large bowl, combine the flour, sugars, baking powder and salt; mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used).
To Prepare Pancakes: Combine 1½ cups oat mix, egg and water in a bowl; mix well. Let stand for 5 minutes. Pour by ¼ cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
To Prepare Muffins: Combine 3 cups oat mix, egg and milk in a bowl; mix well. Fill paper-lined or greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen muffins.
To Prepare Peach Crisp: Combine 2 cups oat mix and brown sugar in a bowl and mix well. Pat 1¼ cups into greased 8″ baking pan. Spread with the pie filling. Sprinkle with the remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Yield: 6 to 8 Servings.
If you are interested in making your own jerky to preserve meat you might want to take a look at the 125 different recipes for it at Just Jerky Recipes.
Not all of the recipes are for making the jerky. There are also some recipes for using the jerky in stew, etc.
Unusual combination that actually works. <grin> This is for a bread machine or you can convert it to baking bread the old-fashioned way.
Black Eyed Peas and Bacon Bread
Place all ingredients in machine in manufacturer’s recommended order and push START!
Here’s another unusual bread combination that works. This bread needs to be eaten when it is fixed. Any leftovers must be refrigerated (or stored in a cool environment similar to a frig).
Barbecued Corned Beef and Cheese Bread
Place all the ingredients (EXCEPT THE 1/3 CUP CORNED BEEF) into the pan in the order listed. Select white bread and push “Start.” Add the chopped corned beef at the “beep.”
Here is yet another unusual bread that works. I figure that bread is what is going to help me piece out some of my more expensive prep items such as the canned meats. Or, it could make an inexpensive can of soup into a great meal.
Chicken and Stuffing Bread
Add all ingredients into the pan in the order listed. Select white bread and push “Start.”
Ezkiel Bread for the Bread Machine
Put all ingredients into the bread pan and push start.
If you do plan on using a bread machine to help you out, check out the 1430+ recipes at this site. It is where I got some of my unusual bread combinations, though they do have a ton of more traditional ones as well.
Reconstituting Dehydrated Products
You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these guidelines:
Dried Fruit Pie
Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11″ pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and
simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425(F oven for 30 minutes. Reduce the heat to 375(F and bake the pie for 20–30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8. From Tante Marie http://www.tantemarie.com/
Oatmeal Dried Fruit Cookies
Preheat oven to 375(F. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen (36 servings)
Apricot Pumpkin Muffins
In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400(F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins.
Dried Fruit Balls
In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator. From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
Anyone interested in wild game cooking and recipes might find the mountain breeze website in the link useful.
Crunchy Cereal
Put the dry ingredients into a large roaster pan. Mix vanilla with corn syrup. Add 1/4 cup water. Mix and add vegetable oil. Add liquids to dry ingredients and ix well. Bake 30 minutes at 250 degrees. Turn with pancake turner and continue baking until golden( about 15–20 minutes). Cool and add raisins and cut dates if desired.
Quick Energy Cookies
Cut up dried fruits and raisins and hold aside. Sift dry milk, baking powder, salt and soda, and mix together. Stir in flour, wheat germ, and coconut. Cream butter thoroughly. cream in peanut butter. continue creaming and add brown sugar. Add eggs, beating well. Add vanilla and mix well. Alternately add flour mixture with liquid milk. Stir in sunflower seeds and remaining dry ingredients. Add cut up fruit until thoroughly distributed. Drop by tablespoonfulls on ungreased cookie sheet and permit spreading room. Bake at 375 for 10–12 minutes. ( Allow cookies to dry out on cookie sheet before transferring.)
Hey all … gonna be away from the computer for about a week. Need the break and have to go fix some things at our rural property. Working on security measures as well as putting things back together after all the vandalism earlier in the year. Still finding things that needs repairing even after months and months. If it isn’t one thing it is another.
But, I hope to come back with some real oldies but goodies from my mom’s huge stash of old recipe books. Will be looking at handwritten recipe cards done by my grandmothers and great grandmother.
Kathy — Thank you for all that you do. Fluwikians everywhere will have happier bellies thanks to your work.
I’ve caught up with parts 7 & 8 of this thread and part 1 of the Bisquick thread. The recipes have been added to the Flu Wiki cookbook. I also added a recipe for Basic Impossible Pie for other variations of the pies appearing in the Bisquick thread.
Mari, you’re an ANGEL!!!! Thank you for everything!
I’m-workin’-on-it – at 21:35 - Thanks!
Mari!!!!
Are you aware that the recipes over in the FOOD section of the PERSONAL GUIDES that is under PERSONAL PREPAREDNESS where you’ve been putting recipes is no longer available??
I’m assuming you are aware of that…is there anything we can do to regain access or move the info somewhere else — my printed out cookbook is only half finished!!!
I found out from pogge that they have no control over that area so I wrote this back to him on the moderator’s thead:
“Well, yes, I don’t know who je (Rich Erwin) is, but that’s where the information wound up. I’ll go over to the recipe thread and ask Mari & Kathy to see about getting the information to you so it can be moved somewhere else where we can get to it — Mari has worked sooooo hard on getting it all formatted and moved — we just can’t lose access to it.”
FALSE ALARM MARI!!! Ignore what I just posted, because pogge got me straightened out….I don’t know where what I’ll call the ‘new’ page came from, but if I can get there all the links there work. I had originally been told to go to the place that’s listed FOOD under the Rich Erwin or Evans or whatever his name is section, and it got closed down. I was afraid we’d been left hanging! Sorry for the alarm.
I’m-workin’-on-it – at 10:54 - Glad to hear that it was a false alarm.
There is always the possibility that somebody could intentionally or accidentally wipe out a page by just deleting everything that is there.
I’ve kept a backup of each page that I’ve posted in the Recipes area (just in case). When I add recipes I always start from what’s posted already (not just my backup in case others have added recipes). I’m sure pogge does frequent backups of the whole site, as well.
Kathy in FL & others - I finally looked in the right place at my local super WalMart for ham boullion (Goya brand). For others as blind as I am, go to the taco section then look around for seasoning mixes.
Just back in town but thought I would tell you of something interesting that I found in an out of town super wally world. It was in the bouillon section but it was garlic and onion done up in bouillon cubes. Too cool.
Will get back with everyone tomorrow afternoon as well as with an ol’ timey “Epidemic Tea” that has cayenne pepper in it. <grin>
Pandemic “Tea”
This was an old scribbled “receipt” in one of my grandmother’s bags of recipe clippings. It was in with some checks from the 1910′s and 20′s so more than likely refers to a flu epidemic.
Grind together the cayenne and salt. Add boiling water. Steep and cool. Add the vinegar to the water mixture. Take a sip every half hour.
Also noted that instead of water you could use boiling hot chamomile or peppermint tea.
Can’t imagine that the taste is anything worth writing home about, but I’ve seen several references in home remedy books that cayenne is a great anti-flu ingredient.
Interesting tidbit of information - a calorie related to food is really a kilocalorie (kcal) of energy (see [[http://health.howstuffworks.com/calorie1.htm|article]). So the database & spreadsheet from the USDA site listing energy in kcal should convert directly to food calories.
Have we run out of recipes???
Long thread closed and continued here
Last relevant posts copied to new thread