food storage cooking

Dave's Killer Whole Wheat Bread Recipe

2011-05-01T21:59:00.000-07:00

I recently made a trip to our favorite grocery store Winco and came across this bread that looked so delicious! Today we made vegetarian sandwiches and it's exactly what I have been looking for in a bread for so many years. A true whole wheat bread, but not bitter or tough. Soft with lots of nutty texture and it's vegan! Our whole family is completely hooked. But with each loaf costing $4.00, I thought there has to be something out there in google world that could help me come up with something similar to make at home. Just recently I have been using some recipes from everdaydish.tv and have found most of them to be super tasty, and then today I found this Dave's Killer Bread Recipe. Although I don't usually post recipes on my site until I have tested them in my own home, on my own family, I figured that this one was one that I definitely wanted to post, as I will be trying it out tomorrow, and I'll be sure to post an update of the outcome. If this turns out to taste like the bread we just bought, then my searching for the best bread recipe is officially over. To be continued......

For now here is the recipe, as posted on Everday Dish.

DAVE’S KILLER 100% WHOLE WHEAT BREAD

This is an awesome loaf of bread! If you’re looking for a whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!

Note: This recipe is best made with a heavy-duty stand mixer.

Sponge
3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)
1/2 cup organic sugar
1 tbsp plus 1/2 tsp instant yeast
2 1/4 cups water
1 1/2 tbsp molasses
1 tbsp canola oil

Dough
3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)
1/4 cup vital wheat gluten (30 grams)
2 tsp salt

1. Sponge In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.

2. Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops (see video). You should have a nice, smooth dough.

3. Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.

4. Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.

Raised planter beds and Companion gardening ideas

2011-04-30T16:04:00.000-07:00

We have just successfully finished 200 total sq. feet of raised planter beds and now we are in the process of adding our soil and vegetable starts. I can't wait to see our garden grow, and start picking from our garden for some fresh healthy meals.

During the course of our planting I have been studying and learning more about companion gardening. Here are a few things I have learned from various expert gardeners.

When planting in raised garden beds make sure you have soakers, or ample amount of water going to your beds. With raised beds they tend to dry out more easily and need more water than an inground type of bed.
You can start planting a little bit earlier in raised garden beds than in an inground garden bed because the raised garden beds aren't as susceptible to ground frost.
Be prepared to sew in fish emulsion and compost tea every year for a good productive raised planter bed.
use mulch in your planter beds.
planter beds need to be atleast 12" deep with soil.
place weed barrier inside your planter bed to help with keeping weeds down.
do not use pressure treated lumber in the construction of your planter beds, the chemicals will leach into the vegetables.
Keep your beds 24"-36" in depth to make it easier to weed, and harvest.

HERBS, VEGETABLES AND COMPANION GARDENING

Corn, Pole Beans and Squash - these can all be planted together in order to save room. Plant the corn seeds first 8" apart in a circle. When 6" tall plant pole beans on the outside of the circle of corn plants, after 1 week plant the squash seeds on the outside of the pole beans circle. As the corn grows the beans will grow up the stalks of corn and the squash will give you a nice harvest below.
Tomatoes- they like lots of water, make a 12 hour watering container by using a liter bottle. cut off the bottom and punch 3 holes in the cap. Place the bottle in the soil next to the tomato plant and fill the bottle with water. This will water the plant for the next 12 hours, continue to keep the bottle filled. Tomatoes also love mulch, but plastic mulch is better as it keeps the soil warm. work in mulch around the tomato plants to keep them healthy and happy. Also, work in shovels of compost into the soil and liquid feed weekly with compost tea or liquid food (fish emulsion)
Basil - Plant basil with tomatoes it will improve their growth as well as their flavor.
Lettuce- do not plant lettuce next to cabbage, they do not grow well together.
Onions- Chamomile and Savory plants improves their flavor.
Strawberries - plant onions with strawberries they help fight strawberry disease.
Parsley- increases the scent of roses when planted around the base of a rose bush.
plant marigolds in your garden to help with bugs.

Gardening and Saving Seeds Part II

2011-03-23T10:36:00.000-07:00

HOW TO HARVEST AND SAVE SEEDS

You purchased your seeds, you grew your plant and now you want to know what to do with the seeds.

First of all as previous posted. In order to harvest plantable seeds you need to use Non-hybrid seeds.

FYI: When a plant is ready to flower it stops putting energy into the food part and instead puts it into the stalk, flower and seeds.

ROOT VEGETABLES:

Root vegetables like carrots, are generally biennials, this means that they take 2 years to make seed.

The first year it makes a root and stores food in it, then the next spring the root now sends up a long stalk, the tall stalk flowers and then where each flower is, seeds will be. Gather the seeds and let them dry out (see below)

FRUIT PLANTS:

Make their seed inside the fruit. Melons, tomatoes, green peppers, eggplants etc. First comes the flower and then the fruit. For fruit plants you will let the seed bearing fruit get fully ripe, then scoop out the seeds and let them dry (see drying out seeds below)

TUBER PLANTS:

Like Potatoes are similar to root vegetables, they send up a stalk sending pretty above ground flowers but then finishes by making potatoes with eyes below ground.

DRYING HOME GROWN SEEDS

Home grown seeds can sustain a shelf/storage life of 10-years (or more) if properly dried and stored.

Dry seeds to less than 8 percent moisture, by drying at 100 degrees F for six hours. This can be done by drying them in the sun (most natural way), with a food dehydrator, or by using a conventional oven. Never use a microwave oven. Note: do not use your food dehydrator if it does not have a temperature gauge, as most food dehydrators operate a a much higher temperature than 100 degrees.

Using The Sun: Spread the seed out in the sunlight, use a thermometer, try to obtain 100 degree temperature for 6 hours. Note: Because sunlight is harsh and can easily exceed this temperature, drying in the shade may be a better option if the outside air temperature is approx. 100 degrees.
Food dehydrator: Keep dehydrator setting at 100 degrees F for six hours. Do not use your food dehydrator if it does not have a temperature gauge, as most food dehydrators operate a a much higher temperature than 100 degrees.
Conventional oven: Keep the oven door open several inches, and make sure the seed is not heated to more than 100 degrees for 6 hours. I would also suggest using an oven thermometer to check for temperature accuracy.

Once you have dried your seed at 100 degrees for 6 hours. There are 2 simple methods to see if your seeds have been dried to 8 percent or less moisture.

Long seeds will snap cleanly in half when bent.
Wheat, beans, peas, corn and other large seeds should shatter and turn to powder when hit with the head of a hammer.

STORING YOUR HOME GROWN SEEDS

Once seeds are completely dry, place them in airtight moisture-proof storage containers. Protect them from dampness, dampness will kill the seed. Store seeds in a sealed can, glass jar, or plastic container sealed with freezer tape. Do not use plastic bags. Note: A moisture-proof container is one that stores seed safely while submerged in water.

Mark the containers with the seed names and date, then store them in a cool dark place. If possible, a refrigerator or freezer is an excellent environment for storing survival garden seeds.

Storing your seeds properly will achieve the longest life possible.
Remember these important factors when storing survival garden seeds:

Constant cool to cold temperature (40 degrees or below)
Dark place - never in sunlight
Keep in moisture-proof containers
The drier the seeds are - the longer they will store

Seeds from many plants can remain VIABLE for years if properly stored at cool - to frozen - temperatures. However, it is best to use most of your home-harvested seed the following growing season. A good emergency preparedness practice is NOT planting all of your seed... save some of each harvested seed variety so that you always have extra emergency garden seed on hand to plant and replace with the next seasons harvest.

Some more resources for harvesting seeds:

Seed Sowing and Saving: Step-by-Step techniques for Collecting and Growing More Than 100 Vegetables, Flowers and Herbs By: Carole B. Turner
Seed to Seed: Saving our Vegetable Heritage by Suzanne Ashworth
The New Seed Starter’s Handbook by Nancy Bubell
The Organic Gardener’s Handbook of Natural Insect and Disease Control by Barbara Ellis and Fern Bradley.

Gardening and Saving seeds

2011-03-21T20:23:00.000-07:00

HYBRID VS. NON-HYBRID SEED PLANTING

Hybrid seeds are generally what you find at most garden departments. They are produced by artificially cross pollinating plants. They were originally produced/bred to improve on the existing crop of plants, to yield better uniformity, quantity, color, unique flavor, improved resistance to plant disease and insects etc. Today these are the predominant seeds that you'll find when you visit a garden store or department. Hybrid seeds are famous for their vigor and productivity but they also often don't breed true and can throw back to ancestors having really bad characteristics or sometimes they don't breed at all.

Non-hybrid seeds on the other hand are a little harder to find. (please see list of links below) They are also known as Heirloom Seeds and Open Pollinated seeds. They are not usually as big or colorful as the hybrid seeds, but provide more nutritional value and save money by providing the ability to save seed from these plants and replant them producing more and more plants.

HYBRID SEED FACTS

Easier to come by
More variety
Package is less money
seeds cannot be saved
new seed must be every planting
requires some chemical substances and fertilizers to maintain healthy plants.
Large amounts of water and irrigation in order to grow these plants.
Not produced for nutritional content
Produced for more company revenue

NON-HYBRID SEED FACTS

A little harder to come by in garden departments
Seeds can be harvested, and replanted, providing a unlimited amount of planting.
requires knowledge and a little time to harvest and store seeds from plant.
better nutritional content more wholesome.
Sustainable gardening- able to save seeds and replant
Food storage security - if food supplies are challenged, non-hybrid seeds provide security in the ability to plant a sustainable garden.
Crop Diversity- planting non-hybrid seeds protects the these crops from becoming extinct.
Investment- Seeds are an excellent investment to money, stocks or even gold. When times are tough food is needed.
lower cost of living - in difficult times one of the best ways to reduce your cost of living is growing your own food, and saving your seeds form personal harvest is an immediate way to save money on your next year's produce.

So are you convinced? If so, here are some links that sell non-hybrid seeds, you can also buy non-hybrid seeds at some health food stores, Wild Oats, Whole Foods and some specialty garden stores are starting to carry a wide range of Non-Hybrid/Heirloom seeds.

http://www.organicaseed.com
http://www.emergencyseedbank.com
http://www.eldoradoheirloomseeds.com/
www.emergencyessentials.com (these non-hybrids are on sale right now)

http://www.heirloomseeds.com/
www.fedcoseeds.com
www.superseeds.com
www.rareseeds.com
www.ebay.com (search for heirloom or non-hybrid seeds)
www.seedsaversexchange.com

There are so many more places that I could not list. Just google search words (heirloom seeds, food storage seeds, non-hybrid seeds, or Open-Pollinated seeds).

SUPER EASY - no bake Granola bars

2010-03-23T12:05:00.000-07:00

A great sweet healthy treat, my kids LOVE these! They are also perfect to add to your food storage ingredients.

2 1/2 c. Rice krispies
2 c. quick cooking oats
6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)
1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)
1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)
1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.
4 T. sucanate or dark brown sugar
2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.
2 t. vanilla extract
1 t. ground cinnamon

mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.

Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly. Remove from heat, and stir in nut butter and vanilla until blended.

Pour warm nut butter mixture over cereal mixture and stir until coated. Press mixture firmly into a 9x13 pan that has been lightly oiled. Let cool in pan. cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.

There are other variations you can make up your own favorites:

GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes

CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.

PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.

CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.

APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.

PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.

TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Coconut Oil instead of Shortening or butter!

2010-01-04T22:44:00.000-08:00

COCONUT OIL

After searching for an alternative way to store oil/shortening and butter, I came across Coconut oil. I have been using Coconut oil in my bath salts and bath products for a few years now and I love the smell and feel it gives my skin. Coconut Oil has a lot of benefits for the skin and hair. It protects it from the environment against damage, promotes healing and gives a more youthful healthy appearance. It is also wonderful for your body as well. When taken internally it can help lower cholesterol, helps with weight loss, digestion and immunity. There is a large amount of research done on coconut oil and it's benefits for certain diseases as well.

But the biggest reason I have decided to add Coconut Oil to my families diet as well as our food storage is because of how long it stores. Just as Shortening stores indefinitely on your food storage shelves, so does Coconut oil. You can use it in place of all recipes calling for shortening, butter or oil and it cooks up perfectly and the best part is your not feeding your body the hydrogenated oils and fats that are contained in shortening and butter.

We have been using coconut oil in our cooking for over a year now and I love how my cookies come out so perfectly soft. We also use it regularly for cooking eggs, it adds such a wonderful flavor. I have purchased coconut oil from the health food store (it's a little pricey), and ordered it online from a few resources but I have to say the coconut oil from Tropical Traditions is definitely the best (and I don't get paid to say this), their coconut oil is does not have the distinct flavor of coconut like so many other brands that can sometimes over power your food. It melts perfectly and I use it in place of butter, oils and shortening in all of my recipes. My breads and rolls always come out soft and fluffy and I feel so much better not giving my family hydrogenated oils.

A new year

2010-01-04T14:30:00.000-08:00

It's a new year and I've decided I need to get back to blogging. I never knew I had so many people following my food storage cooking blog but while I was away, I received many emails and comments from those of you who felt some how that this site has been helpful. So to those of you who wrote and it has taken me some time to write back, I apologize. Like many it has been one crazy year for our family. I enjoy sharing information that I find to help build a healthy, variety but especially great tasting food storage, that our family can enjoy (not just store). We have 3 very picky eaters all under the age of 3, a semi-picky 8 year old and 2 healthy minded adults, and it has become a challenge in our home to build our food storage around items that we will actually eat. Everything that is posted on this site are our family loved recipes and items we actually use and have in our food storage. I am looking forward to posting more, I have lots more information, ideas and fun things to share and I am hopeful that those of you who use this blog might share information with me as well! Thanks for the comments and emails. I appreciate all of the information, ideas and encouragement.

Emergency Essentials Food Storage Calculator

2009-10-16T21:29:00.000-07:00

Emergency Essential has a new food storage calculate located on their site. For those of you who are just building your food storage, have a good supply, or just don't know where to start this is a great resource. One of the particular features I really liked was being able to choose particular nutrients needed (example: protein) if you click on protein it will show you all the items they have with high amounts of protein.

Just thought I'd share. Hope you enjoy it as much as I have.

PALM OIL AND RED PALM OIL

2009-07-26T17:53:00.000-07:00

PALM OIL - The nutrition-packed vegetable oil

A member of the vegetable oil family, palm fruit oil is cholesterol free and it supplies our bodies with some basic daily energy needs.

Why palm oil is better for health.

Palm fruit oil, naturally semi-solid at room temperature, does not require hydrogenation. It is a good replacement for partially hydrogenated oils (AKA CRISCO) for many reasons.
Palm fruit oil is trans fat free.
Palm fruit oil provides the same "hard or solid" fat that is required for pastries, cookies, crackers and other items that require long shelf stability and a particular mouth feel or texture.
Palm fruit oil is odorless and tasteless, perfect for consumers and manufacturers alike looking for a healthy oil for cooking and baking needs.
Palm fruit oil is rich in antioxidants.
Animal studies have found that tocotrienols may have the abilty to reverse blockage of the carotid artery and platelet aggregration thereby reducing the risk of stroke, arteriosclerosis and other heart disease problems.
Animal studies have found that tocotrienols may exhibit activity against tumor promotion.
Cellular and animal studies have found that tocotrienols may inhibit certain types of cancer.
Palm fruit oil increases 'good' HDL, compared to other saturated oils, suach as coconut oil.to promote a healthy cardiovascular health.>

Studies compared olive oil and palm olein, the liquid fraction of palm oil, and found the same beneficial effects on cholesterol levels. Palm oil increases the good HDL cholesterol levels while having a neutral to beneficial effect on the bad LDL cholesterol levels, thus promoting cardiovascular health. Furthermore, palm oil is a nutrient dense oil containing many potent antioxidants including beta-carotene, a precursor of vitamin A and tocotreinols, a potent form of vitamin E.

It has been the oil of choice overseas for generations, used as a cooking oil, in baking, for frying foods, to make margarine and as a component in many processed foods. So why did American companies replace palm oil with unhealthy trans fats back in the 1960s?

"They didn't know any better," says Day. "People were told that saturated fats like palm oil were bad for them so they started looking for alternatives. Well turns out, the alternative was even worse."

Now realizing its many benefits, several major food manufacturers have started using palm oil in their products again. You'll find it in Nabisco's Golden Oreo cookies, Kellogg's Cracklin' Oat Bran cereal, Pepperidge Farm Oatmeal Cranberry cookies, Voortman Vanilla Wafers, Cadbury Finger Dark Cookies and many products sold at "health food" stores.

Palm oil has a high smoke point so it is great for stir-fries, sautaying, grilling, and frying. Palm oil is tasteless and odorless so it may also be used for baking, used in place of crisco or margarine.
RED PALM OIL
the red color of red palm oil beautifully enhances any salad dressing recipe.

Red palm oil is known to be healthier than refined (discolored) palm oil. This is a result of several mitigating substances found in the red palm oil. These compounds are:
betacarotenes (present in higher amounts than in regular palm oil),
co-enzyme Q10 (ubiquinone),
squalene,
vitamin A,
vitamin E.
Palm oil is applied to wounds, just like iodine tincture, to aid the healing process. This is not just done for its oily qualities; like coconut oil, irrefined palm oil is supposed to have additional antimicrobial effects.

The shelf life for refined Palm oil is 2+ years.
The shelf life for red palm oil is 1 year.

Palm oil is a great alternative to cooking oil, lard, margarine, and shortening. It's shelf life is long and it's a healthier alternative, it's also less expensive then the other alternatives.

more information: http://www.americanpalmoil.com/ and http://www.tropicaltraditions.com

HOME REMEDIES

2009-05-07T11:15:00.001-07:00

HOME REMEDIES
Apple Cider Vinegar
• Apple cider vinegar may be a staple ingredient in most kitchens, but did you know that this is a great natural remedy for heartburn? Rather than taking your typical dose of antacids, you can down a spoonful or two of apple cider vinegar.What this does is to break down the excess foods that you have consumed and restore the normal balance in your stomach.
• Treat abrasions. Vinegar is a natural antiseptic, so use diluted solution of half vinegar and half water to clean minor cuts and abrasions. It can also reduce the itch from poison ivy or insect bites.
• Soothe sunburn. Cover sunburns with a towel or rag soaked in water and vinegar. If possible, sleep this way. Re-soak and repeat. Put vinegar in a spray bottle with water and mist directly on the sunburn. To relieve swelling and fluid from too much sun, mix a paste of baking soda and apple cider vinegar and apply.
• Alleviate stiff muscles. Reduce the stress of over-worked muscles by mixing a half vinegar and half warm water solution. Soak a towel in it, then wring out the towel and cover the sore muscles. It is often helpful to cover the towel with plastic wrap and leave on overnight. Reduce bruising by following the same method, but instead use cold water and secure the compress in place with a tape or sports wrap.
• Treat diarrhea. Cider vinegar helps with digestion and works as an antiseptic through the intestines and the digestive track. One tsp. of cider vinegar in a glass of water before meals will lessen the intensity of the diarrhea.
• Combat hay fever . Hay fever symptoms include watery eyes, sneezing and runny nose (and other extra body fluids). Use honey and vinegar. Take 1 tbsp. of honey and a dose of cider vinegar 3 times a day during hay fever season. To add extra relief, use local honey and begin the treatment early.
• Relieve a scratchy throat. To soothe a sore throat, try gargling with apple cider vinegar and water. Make a 50/50 mixture, and spit it out immediately after gargling, repeating the treatment ever hour. Be sure to rinse your mouth or the acidity will damage your teeth.
Cayenne Pepper-
The tincture is excellent for first-aid kits. It is an herb to keep on hand.
• Although cayenne pepper puts the sizzle and spice in most foods, it can be actually soothing when used as a natural remedy for cuts.Aside from stopping the bleeding immediately, sprinkling cayenne pepper on the affected area will actually ease the pain.
• Regulates the flow of blood so it influences the heart immediately – the frequency of the pulse is not increased but is given more power.
• Normalizes blood pressure; used for both high and low blood pressure.
• Taken internally for an injury to stop internal or external bleeding. The powder can be poured directly on an external wound to stop bleeding, fight infection and promote healing. It may feel warm but it will never cause a blister.
• Used to treat shock or to keep someone from going into shock.
• Used for a gargle for sore throats and pyorrhea.
• Cayenne can also be used in conjunction with CPR in the event of a heart attack. For this application, mix a teaspoon of cayenne in a small amount of water and pour it down the patient's throat. This is a sure way to revive the person and is much more successful than CPR alone. People with heart and blood pressure conditions should consider incorporating appropriate amounts of cayenne pepper into their dietary regimens.
• Cayenne is the remedy of choice for gangrene, frostbite and any condition which calls for increased blood flow and better circulation. Cayenne can even be placed in boots to help keep feet warm.
Flaxseed
• Women who are experiencing discomfort due to undergoing the menopausal stage will be glad to know that there is a natural remedy for it: flaxseed. Hot flashes are a particularly common problem for menopausal women and flaxseed can effectively prevent this. All you need to do is mix about 1.4 ounces of ground flaxseed into the foods that you are eating and it will relieve menopausal symptoms as effectively as prescription medications.
Turmeric
• If you are experiencing arthritis or joint injuries, the Indian spice turmeric will work wonders for you. All you need to do is include a couple of tablespoons of turmeric or yellow curries while cooking meat or any curry dish – and you will generally feel better afterward.
Mustard
• The mustard plaster (powder & cold water) is a time-honored cure for the congested chest. Mustard is a rubefacient, which causes the skin to feel warm, and opens the lungs to make breathing easier. The plaster should, however, never be applied directly to the skin as it may cause painful blistering. A layer of lint (or thin) material should be put between the mustard paste and the skin and the poultice should be removed as soon as it becomes uncomfortable. The same plaster has also been used to relieve arthritis, rheumatism, sciatica, paralysis of limbs and other muscular pains.

Mustard Plasters
For children and babies, can be left on overnight without burning. However, any age can use it.
1. 1 Tbsp. Ginger, 1 Tbsp. Dry mustard, 1 Tbsp. Turpentine, 1 Tbsp. Salt, 3 Tbsp. Lard or shortening. Mix together. Spread in a soft cloth and apply to chest.
2. 1 Tbsp. Dry mustard, 4 Tbsp. Flour, 1 egg. Mix with water and leave until skin is pink.
3. 10 level Tbsp. Flour, 1 level Tbsp. Dry mustard. Mix with water. Leave on for about 15 minutes or until skin is pink.
Note: For 2 and 3 put Vaseline on chest before applying pack.
Clove
• Cloves are a perfect breath freshener because it kills the bacteria that causes odor and leaves the mouth clean tasting and smelling.
• Its main component, Eugenol, is a powerful multifaceted phytochemical that anesthetizes, kills intestinal parasites, bacteria and fungi, fights free radical oxidation, and thins the blood.
• Cloves relieve pain, increase blood circulation, aid digestion, and are antiseptic and antimicrobial.
• Clove has been used to treat toothaches, earaches, colds, flu, backaches, bronchitis, dysentery, muscle aches, nausea and vomiting. Apply directly to a toothache or cold sore.

Baking Soda
• Dissolve 1/2 cup of baking soda in tepid water to create a bath that will cool your baby’s prickly heat. It's not just for baby either. Anyone can benefit from a soaking if heat has created a rash.
• Stop the sting from insect bites by applying a paste of Arm & Hammer and water on the affected area. You'll reduce the swelling, itching and stinging from insect bites.
• Ease the pain of sunburn and windburn by dissolving 1/2 cup of baking soda in a lukewarm bath. Soak for 15 minutes or more to soothe your skin.
• Mix 1/2 tsp. of baking soda with a glass of warm water, swish, spit and rinse to cool a burning mouth. Your mouth will thank you.
• Relieve heartburn, acid indigestion, sour stomach and upset stomach. Add 1/2 teaspoon of baking soda to 1/2 glass of water and drink every 2 hours, making sure it's fully dissolved in the water before you drink.
• 1 part baking soda mixed with two parts of ground oatmeal to make a face scrub. Mix both ingredients with water to make a paste, then gently rub on face, avoiding eyes. Leave on for a few minutes then remove with cool water and a wash cloth. Your face will feel noticeably soft and smooth!
• Is your skin suffering from a case of Poison Ivy or Sumac? Or, do the kids have Measles or Chicken Pox? Add a half cup of baking soda to a bath tub full of warm water. Soak the entire body. The baking soda will help relieve the itching and irritation. It will also help to soften skin!
• Use as toothpaste to whiten your teeth. Simply dip your toothbrush into some soda everytime you brush! Not only will it help whiten your teeth, but it will help to clean your breath as well!
Baking soda can also be used to safely clean dentures, partials, and other dental apparatus.
• You can use baking soda just like a dry cleanser to clean sinks, bath tubs, and toilets. It works especially well on chrome fixtures! It rinses off easily and you don't have to worry about scratches either. Warm about 2 cups of water with 1 cup of baking soda in the microwave and then use a warm rag and wipe the inside of the microwave, this makes a great cleanser/cleaner for stuck on grease and grime.
• Do you love dried beans, but not the gas and bloating they cause? Sprinkle a teaspoon of baking soda in the water when you soak beans. Oila! No more digestion problems!
Epsom Salt
• Eliminates Toxins from the Body Add two cups of Epsom salt to the water in a bath tub. Soak for 10 minutes at least weekly once. It relaxes your body and muscles, eliminates toxins from the body and reduces the swellings of sprains.
• Exfoliates SkinSprinkle small amount of essential oil to Epsom salt and clean your skin. Or you can rub the Epsom salt directly on the skin to make it smooth and silky. Then rinse thoroughly.
• Athlete's FootSoaking in Epsom salt helps you relieve from athlete's foot.
• As a First Aid Mix a thick paste of Epsom salt with hot water and apply to get soothing comfort.
• Hair Conditioner Warm the mixture of equal amounts of conditioner and Epsom salt for 15 seconds. Apply this mixture through your hair from scalp to end; leave it for 15 minutes. Rinse with warm water; you can observe the natural glow in your hair.
• Removes Foot Odor Mix half-cup of Epsom salt in warm water and keep your feet for 10 minutes. This soothes achy feet, removes bad odor and softens the rough skin.
• As a Fertilizer for your HouseplantsSprinkle Epsom salt weekly once to nourish your houseplants, flowers and vegetables.
• Relieves from ConstipationDissolve 2 to 3 teaspoons of Epsom salt into a cup of water and drink twice to get relief from constipation.
• Dislodge BlackheadsTake half a cup of boiling water. Add a teaspoon of Epsom salt and 3 drops iodine. Apply this mixture to the black heads with a cotton ball three times.
• As a Hand WashMix Epsom salt with baby oil and keep by the sink to clean your hands effectively.
• Treats Toenail FungusSoak your affected toes in hot water mixed with a palm full of Epsom salt three times a day.

Medicinal Herbs to grow in your garden

2009-05-07T11:07:00.000-07:00

11 herbs you can plant in your herb garden and use for first aid

YARROW

Yarrow is an important herb to have in storage in your home. The comment was made that it would be one of the only things that work against the coming plagues, which would be flu type diseases. Yarrow is unsurpassed for flu and fevers.

Used abundantly at the beginning of a cold it will usually break it up within 24 hours.
Especially good for fevers-produces perspiration. Opens pores and has relaxing action on skin.
For fever must be drunk warm or take capsules with warm water or peppermint tea. Yarrow tea is bitter to the taste, but effective.
Good for all childhood diseases. A yarrow ointment or tea is used for sores, including chicken pox and smallpox, also old wounds.
Helping to glandular system. Regulates and tones liver.
Relieves kidney and bladder problems, infections and mucus discharge from bladder.
Equalizes circulation.
Used in fomentations for external hemorrhoids or inject one ounce of tea in a retention enema for internal hemorrhoids.
Corrects diarrhea in infants.
Healing and soothing to all mucous membranes.
Benefits respiratory problems, including bleeding from lungs.
Combined with sage, it is good for profuse or irregular menstruation.

Catnip

Catnip is highly prized in the treatment of children’s ailments.

Catnip is another aromatic which many parents have found beneficial for their children. It also stimulates the body, settles the stomach and soothes the nerves. One famous herbal team is the combination of Catnip with Fennel, which has long been used as a remedy for colic, gas, and indigestion in children.

A common ditch bank weed loved by cats.
Used effectively for fevers and to alleviate the symptoms of childhood diseases.
Good for stomach gas or cramps, aids in digestion.
Used for babies and young children for colic, stomach pains, teething and fevers. Helps clean out mucus in the body.
Used in enemas to bring down fever, eliminate mucus, relax the colon and ease colon cramping. Catnip enemas also help relieve the aches of flu.
A very effective enema combination is catnip and garlic together in the same bag. Catnip's usefulness in an enema has been explained, with the powers of garlic (fights infection, eliminates mucus, kills bacteria, viruses and parasites, and improves peristaltic action) the two are a powerful enema combination.

Peppermint

One of the oldest and most popular remedies for simple colic and minor bloat in children and adults.
Good for all digestive problems, helps stomach pain caused by indigestion and is soothing to the stomach.
Expels stomach and colon gas.
Excellent for fevers, flu, diarrhea, ulcers, and colitis.
Strengthens nerves and heart muscles.
Cleanses and tones the body.
Can be used instead of aspirin for headaches.
Can take the place of coffee for a stimulant.
Promotes relaxation.
is one of the few oils that are safe to take internally or apply to the skin undiluted.
A few sprigs of peppermint makes an effective deterrent to ants. As the list above indicates, a small bottle of peppermint oil can be thought of as a "medicine cabinet in your pocket," and can be used as an emergency remedy for a myriad of conditions. Never leave home without it.

Red Raspberry leaf

Red Raspberry is used as a basic herbal foundation for all female organs and problems. It is in many female combinations.

Strengthens wall of uterus and entire female reproductive system.
Decreases profuse menstrual flow.
Good during all months of pregnancy. Alleviates morning sickness and nausea. Has been used as a preventative for hemorrhaging during labor. Assists labor, makes delivery easier and relieves after pains. Tones and regulates before, during and after childbirth.
Increases and enriches milk for lactation, can be combined with marshmallow tea.
Raspberry tea is mild and pleasant to taste. It is good for stomachaches and bowel problems in children. For diarrhea in babies.
Soothing to stomach and bowels and cankerous conditions of mucous membranes in the alimentary canal.
High mineral and vitamin source.

Garlic

Garlic is called nature’s antibiotic. It contains allicin, a natural antibiotic. One milligram of allicin has a potency of 15 standard units of penicillin. It is effective against toxic bacteria, viruses, and fungus. Garlic contains more germanium, an anti-cancer agent, than any other herb. In Russia, garlic was found to retard tumor growth in humans.

Active against staphylococcus and E. coli bacteria.
Good to take for all diseases (anti-bacterial, anti-fungal, anti-viral, anti-cancer) including contagious diseases.
Protects against infection.
Has detoxifying effects on all the body systems.
Improves, tones, and strengthens entire physical condition. Has rejuvenating effect on all cells.
Builds endurance and energy.
Strengthens body defenses against allergens.
Has soft oils that help to emulsify plaque and loosen it from arterial walls.
Contains selenium which helps arteriosclerosis.
Strengthens blood vessels.
Equalizes blood pressure, high or low.
Has a sugar regulating factor.
Taken internally one of the most effective herbs for killing and expelling parasites.
Used in enemas. Besides being used as a straight garlic enema, it is excellent to combine with Catnip for a Catnip/Garlic enema. The catnip pulls mucus, and soothes the cramping of the colon, etc. The garlic kills the germs and parasites, improves peristaltic action, and also pulls mucus.

Aloe

· helps sooth skin injured by burns, irritations, cuts and insect bites.

· helps moisturize and soften the skin.

· helps speed the healing of skin wounds, burns and other injuries.

· helps (when taken internally)with constipation, diarrhea and other intestinal problems.

· speeds and improve general healing when taken internally.

· relieves itching and swelling of irritated skin.

· helps kill fungus and bacteria.

· improves the effectiveness of sun screen products.

Chamomile

Another excellent activator for children is Chamomile. Chamomile helps to settle the stomach and calm the nerves. Chamomile is probably one of the very best nervine herbs for children. It aids digestion, expels gas from the bowel, soothes the nerves and reduces inflammation.

Lavender

Lavender has a wonderfully relaxing effect on the mind and body and makes a good remedy for anxiety, nervousness, and physical symptoms caused by stress such as tension headaches, migraine, palpitations, and insomnia. It also has a stimulating edge to it, acting as a tonic to the nervous system and restoring vitality to people suffering from nervous exhaustion. The relaxing effect of lavender can be felt in the digestive tract, where is soothes spasms and colic related to tension and relieves distension, flatulence, nausea, and indigestion, and enhances the appetite. As a tea, oil inhalation, or vapor rub, lavender is effective for colds, coughs, asthma, bronchitis, pneumonia, flu, tonsillitis, and laryngitis. A warm compress will relieve chest congestion, and help with bruises and insect bites. In a tea or tincture, it can also be taken for stomach and bowel infections causing vomiting or diarrhea. Hot lavender tea causes sweating and reduces fevers. It helps to detoxify the body by increasing elimination of toxins via the skin, and with its mild diuretic action, through the urine.

Echinacea

Echinacea is often put in combinations with other herbs. It is an excellent infection fighter and is used as a powerful natural antibiotic.

Especially good in glandular infections and problems. A good cleanser for glands and the lymphatic system.
One of the best herbs for helping enlargements and weakness of the prostrate gland.
Used in ear aches, strep throat, lymph glands.
Effective blood purifier. Used for blood poisoning and poisonous spider and snake bites.
Used in combination with goldenseal, Yarrow and Cayenne to form a powerhouse infection fighting formula. Also combined with myrrh in place of goldenseal for people with hypoglycemia.
Works well with chickweed to help weight loss.

Arnica

Arnica can be used externally in a muscle rub, cream or diluted tincture to speed the healing of wounds, bruises, sprains and swellings, and increases resistance to infection. It is wonderful for calming children who may have fallen over, bumped their heads, or hurt themselves. Applied over any unbroken surface it will ease pain, relieve rheumatic joints and stiff muscles, and painful, swollen feet. Not to be taken internally or used on broken skin.

Yellow Dandelion

The dandelion we are talking about really is that little yellow weed in your lawn. All its parts are used – the leaves, flower and roots. It can be used fresh in green drinks and salads.

Dandelion is commonly thought to be one of the “bitter herbs” recommended in the Bible. Its young leaves have been gathered and eaten as a pot herb or as an addition to salads for centuries.

It has been used to aid digestion, relieve liver distress, and to treat all manner of ills from dropsy, jaundice, and kidney stones to warts and psoriasis. Culpeper states, “It is of an opening and cleansing quality, and therefore, very effectual for the obstructions of the liver, glass, and spleen. It opens the passages of the urine, both in young and old, powerfully cleanses, and doth afterwards heal them.”

Dandelion is an extremely effective diuretic, but without the common side effect of mineral depletion prevalent with diuretic drugs.

Dandelion is rich in many nutrients, particularly in bio-available minerals.

It enriches breast milk in nursing mothers, benefiting both mother and child.

The plant helps control blood pressure by reducing excess fluids in the body as well as by the presence of mannitol, a substance commonly prescribed in Europe for hypertension.

Aromatherapy & herb anti-plague

2009-05-07T11:04:00.000-07:00

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

Mix all ingredients together and store in a dark jar.

Dr. Christopher's Anti-Plague Formula

2009-05-05T22:41:00.000-07:00

Ingredients:
32 oz. Vegetable Glycerine
8 oz. Comfrey Root
4 oz. Wormwoood
4 oz. Lobelia Leaf
4 oz. Marshmallow Root
4 oz. Oak Bark
4 oz. Black Walnut Hull
4 oz. Skullcap Leaf
4 oz. Uva Ursi
32 oz. Raw Apple Cider Vinegar
2½ cups Raw Honey
1 lb. Fresh Garlic
2 gallons Distilled Water

How to Make Anti-Plague Remedy

Prepare each herb individually by making a concentrate. To make herb concentrates, place each herb in a separate container. Add enough distilled water to cover. Soak for 4 hours. Add more distilled water until the total added equals 16
ounces of water per 4 ounces of herb.

Simmer each herb separately at a very low heat (under 130℉)in a covered pan (not aluminum or teflon — use stainless steel or glass) for 30 minutes.

Strain the liquid into a clean double boiler. Uncovered, steam down to ¼ the original volume. This makes a 7x power concentrate.

Juice the Garlic- Put enough garlic through a juicer or press to make 8 ounces
of juice (approximately 1 pound of fresh garlic).

Combine Prepared Herb Concentrates with 8 oz. Garlic Juice, 32 oz. Vegetable Glycerine, 32 oz. Raw Apple Cider Vinegar, 2 ½ cups Raw Honey

Storage- place in dark glass bottles, and store in a cool, dark place. or store in quart jars inside a box or dark place.

• This recipe makes approximately 1 gallon of prepared syrup.

Usage:
As a preventive measure, take 1 teaspoon 3 times a day.
If infected, take 1 tablespoon every ½ hour.

Here is the direct link to Dr. Christopher's recipe.

Canning Turkey Hamburger

2009-04-15T09:13:00.001-07:00

Note: 1 # of Ground turkey = 1 pint

Cook 1# of ground turkey in a skillet, cook until no longer pink.
place cooked meat in 1 pint jar, fill with warm water and allow 1/2" head space. Remove air bubbles with a rubber spatula.
Wipe rim with a dry cloth and make sure there is no residue on rim. Place lid on jar and screw down band until hand tight.
In a pressure canner add 1" of water to pan. Place jars in pressure cooker, seal up lid and place on stove on high heat.
Note: I have an All-American pressure cooker, but each pressure canner is different, make sure you refer to your owner's manual for your particular canner.
Steam will start escaping from the vent pipe, allow to steam out for 7 min. Then place pressure regulator weight on vent pipe. Our altitude is required to do 15# pressure, so the regulator is set to 15. When Regulator begins to jitter and and sputter. This is when you start your processing/cooking time. Set timer for 1 hour 15 min. and reduce heat so that the regulator only jiggles about 1-4 times a minute. When processing is done. turn off burner and let sit for about 15 min. or until gauge reads zero. Then open lid and remove jars to counter. Lids should be concaved if processed properly and should not pop when pressed down on the lid.

Ambrosia Conserve

2009-04-15T08:46:00.001-07:00

5 cups of chopped fresh pineapple, cored and peeled

2 oranges, grate rind and juiced

1 c. chopped maraschino cherries
1/2 c. slivered almonds
1 c. unsweetened coconut shredded
5 c. granulated sugar

Place pineapple, orange juice and orange zest in a stainless steel sauce pan on high. Bring to a boil stirring continuously so it doesn't burn. Reduce heat and boil gently for 10 min. stir occassionally. Cook until the pineapple has softened. Then add Sugar, increase to med-high and bring to another boil, stirring to dissolve sugar. Boil hard and stir frequently until mixture thickens about 15 min. Then stir in coconut, cherries and almonds. Return to a boil, stirring frequently until thickened about 5 min. Remove from heat and test gel (take a spoon and put SOME of the jam into a medium sized bowl, then tilt the bowl. If the jam runs down, boil it some more. If it stays in the same spot, (or moves very little) it is done.)

Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Wipe rim before placing on lid, then screw down band until finger tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and then process for 15 min. Wait 5 min. before removing jars from bath and then let cool and store.

Finished product..YUM!!

Dehydrating

2009-04-14T19:00:00.000-07:00

Dehydrating Orange slices and my finished product of dehydrated red onions, green onions, oranges and lemon slices.

Dehydrating

2009-04-14T15:09:00.001-07:00

Dehydrating Orange slices and my finished product of dehydrated red onions, green onions, oranges and lemon slices.

dehydrating asparagus

2009-04-14T15:06:00.000-07:00

um

Costco had a really good deal on Asparagus $2.99 for a 2.5# bag. I purchased 3 bags and was able to fill my entire dehydrator. It took about 16 hours to dehydrate on 115 degrees. I can't wait to try these in cream of asparagus soup.

Instructions:
Trim asparagus, cut into 1" pieces. Boil large pot of water on stove. When boiling add Asparagus pieces and boil for 2 min. While they are boiling in a large bowl add 1/2 ice and 1/2 cold water.
When asparagus is done, drain and immediately place asparagus into ice water to cool. Then place on dehydrator tray and start your dehydrating process.

Carrot Cake Jam

2009-04-14T15:00:00.001-07:00

CARROT CAKE JAM

Yummy Carrot Cake Jam! It's flavor is similar to Apple butter but better. WE Absolutely love this one, hope you do to.

1 1/2 c. finely grated peeled carrots (I used baby carrots, unpeeled)

1 1/2 c. chopped cored peeled pears (I used red pears)

1 3/4 c. canned pineapple, including juice

3 T. lemon juice

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

1 package regular powdered fruit pectin

6 1/2 c. granulated sugar

Prepare canner, jars and lids by boiling jars in water bath. Place lids in warm water and let soak.

In a large stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat. Stir frequently. Reduce heat, cover and boil for 20 min. stirring occassionally.

Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat. stirring frequently. add sugar all at once and return to a full rolling boil, stirring constantly. boil hard, stirring constantly for 1 min. Remove from heat and skim off foam with a spoon.

Remove jars from Water bath. Ladle hot jam into jars leaving 1/4" headspace. Wipe rim of jars with dry cloth. Wipe lid with dry cloth and then set on top of jar, screw down band until fingertip tight.

Place jars in canner, make sure they are completely covered with water. Bring to a boil and boil for 10 min. Remove canner lid. Wait 5 min. then remove jars, cool on counterop and then store.

Makes 6 8oz. jars.

All About Wheat

2009-04-09T17:59:00.000-07:00

So through the years I have always wondered what is the difference between Hard Winter White wheat and Hard Winter Red Wheat?

After some research here is what I've found:

There are two classifications of commercial wheat: hard and soft, the harder the wheat, the higher the protein content. Then within those two classifications there are two subcategories winter wheat and spring wheat based on the planting and growing season. Within those two subcategories there are three more divisions: red and white which are the main types and then a third type durum.

Hard Winter Red Wheat

Moderately high in protein (10.5% average)
40% of the wheat grown in the states is Hard Winter Red wheat
Used mostly for bread and all-purpose flour
used to produce bread, rolls, some sweet goods, and all-purpose flour

Hard Spring Red Wheat

One of the hardest wheats
highest in protein (13.5% average)
24% of the wheat grown in the US is Hard Spring Red Wheat
mostly grown in Montana
excellent bread wheat with superior milling and baking characteristics
also known as "Bronze Chief"

Hard Winter White Wheat

Milder and Sweeter than red wheat
whiter than red wheat
protein similar to Hard Winter Red Wheat 10.5% average
1% of the wheat grown in the US is Hard Winter White Wheat
newest class of wheat to be grown in the US
used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles

Hard Spring White Wheat

also known as "Prairie Gold"
developed for the best bread baking
great for those who aren't use to the taste of whole wheat
mild flavor
12.5% protein
great to use for french bread as well

Soft Winter Red Wheat

Low in protein
best used for pastries, cakes, crackers & flat breads
25% of the wheat grown in the US is soft winter red wheat

Soft Spring White Wheat

Similar to soft winter red wheat, but slightly sweeter
7% of the wheat grown in the use is soft spring white wheat

Durum

The hardest wheat
Protein ranges from 12.5% to 17%
5% of the wheat grown worldwide is Durum
3% of the US wheat is Durum
good for pasta products, macaroni, spaghetti etc..
best for growing wheatgrass

WHEAT FOR MEDICINAL PURPOSES

Germinated wheat sprouts are an effective and economical tonic to improve general health. Once sprouted the seeds become living food as soon as germination takes place and valuable enzymes are activated. Once eaten, these enzymes act as catalysts that perform important functions in the body, such as: to aid metabolism, neutralise toxins, cleanse the blood, and provide energy for innumerable bodily functions.

Enzymes present in sprouted wheat also aid the digestion of other foods, and can benefit anyone who suffers with digestive and assimilation problems. By eating wheat sprouts, we also get the benefit of the wheat germ, a rich source of vitamin E (usually removed in flour milling). Vitamin E is an essential nutrient for fertility, healthy skin, hair, glands, kidneys, muscles (especially the heart), circulation and the nervous system; also for building red blood cells and improving absorption of fats, protein, vitamins A, C and iron. Wheat germ (the seed embryo), in the early stages of plant growth, is considered one of the best remedies to help overcome a tendency toward miscarriage and birthing prematurely.

Research undertaken at the University of Minnesota, USA, showed that sprouting increases the nutrient density of food. At 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed.

The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed.

Sprouts that are made into bread and baked at a low temperature, are easier to digest and eat in a larger quantity.

Growing wheatgrass is another way to use the grain for its nutritive and healing properties, which can help build vitality for anyone desiring optimum health.

Human consumption of wheatgrass was popularised in the 1930’s by Charles Schnabal, known as the father of wheatgrass. He said: “Fifteen pounds of wheatgrass is equivalent to 350lb (157kg) of the choicest vegetable. We have not even scratched the surface of what grass can mean to man in the future”.

Wheatgrass juice has been used to detoxify the body by loosening and eliminating hard, encrusted, bowel build-up. Victoras Kulvinskas, a USA advocate of wheat grass, taught that the juice is the fastest way to eliminate internal wastes and provide an optimum nutritional environment: the enzymes of the grass helping to dissolve tumours. Ann Wigmore’s research, using wheatgrass in her personal life, then teaching and working with thousands of sick people (many with inoperable cancer), at the Hippocrates Health Institute, Boston, USA, inspires us to see how valuable wheatgrass could be, in our daily lives. The living-food program she advocated, gave countless people a new lease of life, many regaining health from near death from incurable cancers. Ann said, “Wheatgrass is perhaps the most powerful and safest healing aid there is.” She taught that wheatgrass, living sprouts, fresh fruit and vegetables and fermented foods were vital to health and prevention of degenerative diseases.

Studies have identified a number of substances in wheatgrass juice that are powerful anti-cancer agents: the blood-building chlorophyll with oxygen producing benefits; the alkalising action; the enzyme action of living food, which promotes detoxification and elimination of mucus and decaying fecal matter on colon walls; strong antioxidants, like the mineral selenium and vitamins A, C, E and B17 (which has shown the ability to selectively destroy cancer cells, but leave healthy cells alone); and abscisic acid, a plant hormone that can reverse the growth of cancer (in high enough concentration to have a marked effect on cancer cells). Note: wheatgrass has been found to have up to a 100 times more vitamin B17, than the seed from which it came. Note too, that gluten is not present in wheatgrass because, after germination, gluten is broken down into smaller building blocks, needed for growing the grass. These smaller molecules are much easier for us to assimilate.

Wheatgrass is often referred to as a complete food, with protein containing the 8 essential amino acids (although the lysine content is only of moderate amount); it contains a broad spectrum of vitamins, minerals and over 80 identified enzymes. The enzymes include: protease, which assists in food assimilation, particularly proteins; amylase, that facilitates starch digestion; lipase, a fat splitting enzyme; transhydrogenase, for toning heart muscles; cytochrome oxidase, a powerful antioxidant; and superoxide dismutase (SOD), often called the antiageing enzyme, to protect us from damaged cells, due to infections, inflammation, irritants, poisons, radiation and free radicals.

Bread for a year

2009-03-27T16:54:00.001-07:00

Bread for a Year

If you only had one food to eat-bread-do you have enough to make a loaf of bread every day to live on in your food storage? Wendy DeWitt figured it all out and here it is:

2C white wheat (3C Flour),

1C water,

1 1/2 tsp salt,

2TB melted shortening,

One of the following: ¼ C Applesauce, ¼ C sugar, or ¼ C honey

2tsp yeast.

Warm the water and add yeast. Set aside. Mix flour, salt and sugar. Add the yeast water, melted shortening and knead until smooth and elastic. Shape into loaf, place in greased pan, cover and let rise until doubled. Bake at 350 for 25-30 minutes.

Total supplies needed for one year:

61 #10 cans of white wheat

23 gallons of water

4 2/3 containers of salt

19 pounds of shortening

45 pounds of sugar

5 pounds of yeast

Sprouts

2009-03-11T22:10:00.000-07:00

So besides the basics (Wheat, Rice & Beans) what is one of the best things you can store?

Sprouting seeds!!

Here are 10 Reasons why:

Sprouts are one of the most complete and nutritional of all foods that exist.
.Sprouts are rich with vitamins, minerals, proteins, and enzymes.
Numerous scientific studies have shown the importance of sprouts in a healthy diet.
Sprouts are living food.
they continue to gain vitamins after you harvest them. Even after harvesting them they will continue to grow slowly and their vitamin content will increase. Store bought vegetables and fruit start loosing their vitamin content as soon as they're picked
Economic, sprouts can muliply 8-15 x their weight.
Easy to store and can last a long time if placed in the freezer.
They don't take a lot of room to grow, they're compact and easy to grow.
They are a great way to add fresh ingredients to your food storage and diet, growing to full maturity from 1 -8 days.
They have high levels of disease preventing phytochemicals and can also help prevent cancer.

What can you grow into sprouts?

GRAINS: wheat, barley, rye, popcorn, quinoa, and others.

LEGUMES: lentils, peas, adzuki beans, black beans, garbanzo beans, mung beans, soybeans, and others.

GREENS: alfalfa, broccoli, clover, canola, radish, buckwheat, sunflower, and others.

NUTS: almonds and peanuts,

MICRO-GREENS: such as lettuce and arugula,

PLANTS: fenugreek and onion.

You can order seeds over the Internet from sprouting seed sources or can simply try your luck in the bulk section of your local health food store or grocery store. You can mix seeds, but it is usually better to start with separate amounts of each seed type you want to grow, because some take longer to mature than others. Make sure that the seeds are organic or at least untreated. If you are ordering seeds online, then look for ones that are specifically labeled as “sprouting seeds.” These should be fresh and have been tested for a high germination rate; they are not always the same seeds that would grow big plants in your garden. Several quality online retailers are the Sprout People, with a wealth of information on their Web site; Mumm’s Sprouting Seeds; Sunrise Seeds; and Wheatgrass Kits. Also, try your local health food store’s bulk section; you might get lucky and find some good, fresh seeds.

**one thing to keep in mind, if you are going to use any bulk items for sprouting. DO NOT use oxygen packets in the container. Any item that has been packaged with an oxygen packet WILL NOT sprout, including wheat.

Add to tossed salads
Use in coleslaw (cabbage, clover, radish)
Try in potato salad (mung bean, lentil)
Try in wraps and roll-ups (alfalfa, sunflower, radish)
Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
Blend into fruit shakes or juices (cabbage, mung bean, lentil)
Blend with vegetable juices (cabbage, mung bean, lentil)
Replace celery in sandwich spreads (lentil, radish)
Mix with soft cheeses for a dip (mung bean, radish)
Grind up and use in sandwich spreads (lentil, radish)
Top grilled cheese sandwiches after grilling (alfalfa, clover)
Stir into soups or stews when serving (mung bean, lentil)
Mix into pancake or waffle batter (buckwheat)
Eat them fresh and uncooked in a sprout salad (salad mixes)
Top omelet or scrambled eggs (alfalfa, clover, radish)
Combine in rice dishes (fenugreek, lentil, mung bean)
Add to sushi (radish, sunflower)
Saute with onions (mung bean, clover, radish)
Puree with peas or beans (mung bean, lentil)
Add to baked beans (lentil)
Steam and serve with butter (mung bean, lentil)
Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Sprouting seeds is as easy as 1-2-3:

1) Place your seeds into a container with an open top. Cover the top of the container with a piece of cheesecloth held on with a rubberband or other fastener. (If using a canning jar, you can hold the cheesecloth with the ring.)

2) Add warm, not hot, water to the container and swish the seeds around in it. Let them soak in the water for eight hours or more to get them off to a good start, then drain the water.

3) Three to five times per day, fill the container with water, swish the seeds around in it, then drain the water off immediately. The idea is to keep the seeds moist without keeping them soaking in water.

That's all there is to it! How long you have to wait until you can eat the sprouts depends on the type of seed you choose to sprout, and how patient you are. For example, if you sprout alfalfa seeds, they take about 5 days, and can be eaten when they are about 1-2 inches long. When the sprouts are ready, however, just give them one last rinse, drain them in a colander or other strainer, then eat them (cooked or raw, of course). Enjoy!

Salmon Stir Fry

2009-03-08T18:42:00.001-07:00

SALMON STIR-FRY

1 package (3 oz.) Oriental flavor ramen-style soup
1 can (14.75 oz.) salmon 2 Tablespoons cornstarch
1-1/2 cups cold water
2 to 3 teaspoons soy sauce, to taste
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1 Tablespoon vegetable oil
1 can baby corn
1/4 c. dehydrated bell peppers, reconstituted
1/4 c. dehydrated brocolli, reconstituted
1 can of carrots
1 can sliced water chestnuts, drained

Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. Drain salmon, reserving liquid. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger powder. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add vegetables and water chestnuts. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.

Makes 3 to 4 servings.

ALASKA SALMON, BEANS AND RICE WRAP

2009-03-08T18:14:00.000-07:00

ALASKA SALMON, BEANS AND RICE WRAP

5 servings

1 package (5 oz.) red beans and rice
1 can (14.75 oz.) Alaska salmon
1 cup (8 oz.) salsa con queso processed cheese blend*
5 (10-inch) flour tortillas
1 cup chunky salsa, if desired

Prepare beans and rice blend according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through 3 to 5 minutes. Portion 3/4 cup salmon mixture near center of a tortilla. Roll up envelope-style; repeat with remaining mixture. Serve with chunky salsa, if desired.

GRILLED ALASKA SALMON BURGERS

2009-03-08T17:45:00.000-07:00

GRILLED ALASKA SALMON BURGERS

Courtesy of Alaska seafood.org

1 can (14.75 oz.) Alaska salmon
1 T. egg powder
3 T. water
2 T. minced onions dehydrated, and reconstituted
1/4 cup thick barbecue sauce
1 cup fresh bread crumbs (about 2 slices bread)
4 hamburger buns or rolls

Burger Mixture: Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. In separate bowl mix egg powder with water, add onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth.

Burgers: Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled grill 4 to 5 inches from heat. Cook about 4 to 5 minutes per side. Serve on buns or rolls.

Variations: Teriyaki sauce, thick 'n chunky salsa, chili sauce, OR seafood cocktail sauce may be substituted for barbecue sauce.

Salmon and Walnut Sandwiches

2009-03-08T17:35:00.000-07:00

SALMON AND WALNUT SANDWICHES

courtesy of Alaska Seafood.org

Serves 4

1 can (14.75 oz.) Alaska salmon, drained and chunked
1/2 cup chopped walnuts, almonds or pecans
2 T. mayonnaise plus 4 T. for bread
1 Tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
4 croissants

mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.

Sandwich: Spread 1 T. mayonnaise evenly on one side of croissant. Top with salmon mixture, top with croissant top and serve.

black bean sloppy joe mix

2009-02-23T22:05:00.000-08:00

1 c. dehydrated onions, reconstituted
3 t. dehydrated garlic, reconstituted
6 oz. tomato paste
2 T. chili powder
1 t. mustard powder
1/2 t. paprika
1/2 t. salt
1/4 t. ground ginger
14.5 oz. beef broth
1/3 c. ketchup
1/4 c. worcestershire sauce
1 T. oil

Heat oil in a skillet, add reconstituted onions & garlic and saute until lightly browned. Add Tomato paste and stir until mixed well approximately 2 min. Add spices chili powder, mustard powder, paprika, salt & ginger. Mix well, then add Ketchup and worcestershire. Cook on med-high and bring to a boil. Reduce heat to Med Low and let simmer for 25 min.
Serve with Sweet potato biscuits or over rice.

Sweet Potato Biscuits

2009-02-23T21:52:00.000-08:00

1 large can of sweet potatoes (preferably without syrup), if with syrup drain them well.
1/2 c. unsalted butter
1 c. and 2 T. Cold buttermilk or (1c. milk with 1 T. lemon juice)
3 c. all purpose flour (sifted before measuring)
1 1/2 T. baking powder
1 t. salt
1 T. sugar
1/4 t. cayenne (optional)

Heat oven to 475. Drain can of sweet potatoes, then mash up well. Add Buttermilk to sweet potatoes and set aside.

In a separate bowl mix dry ingredients (flour, baking powder, salt, sugar and cayenne). Cut in 1 T. at a time of butter until resembling a coarse meal. Then stir in sweet potato mixture using a wooden spoon. Mix until just lightly mixed. Then turn out on a lightly floured surface. Knead for 3-4 turns. Then pat into a 7x10 rectangle. Cut out biscuits. Place biscuits 2" apart on baking pan. Bake on top shelf for 15-20 min. Then serve warm.

GRAINS

2009-02-14T20:55:00.000-08:00

Grains are affordable and adaptable, and is a great place to start when building your food storage. Although when we plan our food storage we often think of WHEAT RED OR WINTER, there are so many other grains that are much more easily digested as well as taste great. You can also grind any grains into flour and add it to your bread mixes for extra vitamins and health. They can be mixed (up to 25%) with wheat. Spelt also has a high gluten content and will make raised bread by itself. So even if a large portion of your grains is wheat, you should still stock a wide variety of other grains for their flavor, variety and nutritional value. Rice, barley, millet, cornmeal, oats, popcorn, quinoa, tapioca and more all have a valuable place in a long-term food storage program.

GRAIN TO WATER RATIO

GRAINS CUPS GRAIN TO CUPS WATER
AMARANTH 1:2 1/2
BULGER 1:3
KAMUT 1:3
MILLET 1:3
OATS, ROLLED 1:3
PEARL BARLEY 1:3 1/2
QUINOA 1:2
SPELT 1:3
WHOLE WHEAT 1:3
CRACKED WHEAT 1:3
BASMATI-WHITE 1:1 3/4
BASMATI-BROWN 1:2 1/2
BROWN-MED 1:2
BROWN- SHORT 1:2 1/2
BROWN- SWEET 1:2
JASMINE -BROWN 1:2 1/2
JASMINE- WHITE 1: 1 3/4
LONG GRAIN 1:2
SHORT GRAIN 1:2
TEXMATI- BROWN 1:2
TEXMATI-WHITE 1:1 3/4
WHANI OR RED 1:2
WILD AND BROWN MIX 1:3
WILD 1:3 1/2

*When boiling grains- bring water to a boil, then add grains, stir and return to a boil. Reduce the heat and simmer, covered until done. The grain is done when the water is absorbed and the grain is softened. When done cooking remove from heat and fluff with a fork. Re-cover and allow to sit for 5-10 min.

Some tips using grains:

To sooth an upset stomach - rice water or barley water
presoaking hard grains like whole wheat can reduce the cooking time. Soak for 6-8 hrs or over night and cook them in the soaking water.
Do not rinse rice before cooking.
If you have dogs, you can store rice as back up or filler to their dog food.
If you have old popcorn that has lost its moisture. You can put the moisture back into it by adding a small amount of popcorn to a jar and add a tablespoon of water. Put the lid on and shake the bottle to distribue the water throughout the corn. Then set it aside for a day or two so that the water can be absorbed.
the grain amaranth can be popped the same as popcorn. it will make teeny tiny popped kernals
you can grind popcorn, and use it for cornmeal in place of corn bread or any other recipe.
you can sprout grains for even more vitamins and nutrition

IDEAS FOR USING WHOLE GRAINS -

·grind into flour and use in baking bread, cookies, pasta

·flake or cook whole as a cereal, similar to oatmeal with optional additions such as flavorings (cinnamon) and dried fruit (diced apples, raisins, craisins).

·toss into spagetti sauce or into chili (*bulgar or cracked wheat works especially well for this)

·toss into soup, such as vegetable (pearled barley, millet and brown rice work well in vegetable soup)

·use in place of rice in casseroles

BEST Tuna Casserole

2009-02-14T20:39:00.000-08:00

1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Pasta with Tuna, Beans and Peas

2009-02-14T20:16:00.000-08:00

Pasta with Tuna, Beans and Peas

1 tbsp olive oil
1/2 cup peas
1 can cannolini beans
1 can tuna fish
1 tsp marjoram
1/2 tsp cayenne pepper
2 servings cooked pasta

In a large pot, heat water until boiling. Cook pasta (I used linguine) according to directions.

Meanwhile, heat olive oil in skillet and add peas. If the oil is too hot the water from the peas will spit. Cover and let cook for a couple of minutes.

Add beans, tuna, marjoram and cayenne pepper to the peas. Cook until the beans and tuna are heated through.

Before draining the pasta, add 1/2 cup or so of the cooking liquid to the beans and tuna to make a bit of a sauce. Drain pasta and top with sauce. Add salt and pepper to taste.

Making Soy Milk

2009-02-14T07:47:00.001-08:00

My family drinks a ton of soy milk! I can't believe how easy it is to make. Here is a video showing you how to do it. I think I'm going to have to add soybeans to my food storage.

http://www.youtube.com/watch?v=9xLWO4SdOc4

Sweet Chili - yummy

2009-02-13T19:21:00.000-08:00

This is kind of a sweet chili, the kids and husband LOVED it!!

3/4 c. water
1 c. dehydrated TVP
1 T. olive oil
1 onion, diced or 1/2 - 1 c. of dehydrated onions, reconstituted
2 t. garlic, minced
1 large can of bushs baked beans (we used the Vegetarian style)
2 cans kidney beans
1 large or 2 small cans of tomato sauce
1 can Rotel diced tomatoes with chilies
1 pkt of chili seasoning (we used lowry's)
1/4 c. masterpiece bbq sauce.

Reconstitute TVP by boiling the water then add the tvp. Stir well, so it doesn't burn. Turn off burner. While the TVP sits, add 1 T. Olive Oil to a large sauce pan, when hot add onions and garlic. Cook until onions are translucent. Then add the Tvp, mix well to coat the TVP with onion mixture. Cook about 2 more minutes. Then add remaining ingredients. Cook for 15-20 minutes. Then serve. You can garnish with sour cream and cheese if you like.

Awesome Youtube video on dehydrating food.

2009-02-10T20:07:00.000-08:00

http://www.youtube.com/Dehydrate2store

Using Google to Set up your Year Supply of Food Storage Menu

2009-02-09T17:46:00.000-08:00

Want to learn how google calendar can help you set up your years supply of food storage menu, quickly! Click here

Family Menu Spreadsheet

2009-02-09T17:18:00.000-08:00

For your own Family menu spreadsheet (blank) click here

Wooden Spoons Class Handouts

2009-02-09T16:21:00.000-08:00

Vanilla Bean Rice Pudding

2009-02-09T14:26:00.000-08:00

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/4 teaspoon dehydrated lemon zest

4 cups milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

How to make Buttermilk out of powdered milk

2009-02-08T21:56:00.000-08:00

Make the milk according to package directions.

Ingredients
1 cup milk
1 tablespoon white vinegar

Directions
1 Combine ingredients and let stand 5 minutes.
2 After 5 minutes, mix together well and use as buttermilk in any recipe!

Substitutes for eggs

2009-02-08T21:13:00.000-08:00

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Oatmeal Blueberry Applesauce Muffins

2009-02-08T20:56:00.000-08:00

Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk or (1/2 c. milk & 1/2 t. white vinegar)
* see buttermilk recipe
1/2 cup firmly packed brown sugar or succanat
2 tbsp canola oil or almond oil
1 large egg, lightly beaten
3/4 cup blueberries, dehydrated

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Pizza dough

2009-02-08T20:12:00.000-08:00

1 T. active dry yeast
1 c. warm water (105-115 degrees)
2 T. olive oil
1 T. honey
1/4 t. salt
1 1/2 - 2 c. whole wheat flour
1 1/2 - 2 c. all purpose flour
oil

Mix the yeast and water in a small bowl, cover and let stand until foamy (5-10 min)
Mix the oil honey, salt, and yeast mixture in a large mixing bowl. Add the flours and mix by hand with a wooden spoon. Adjust dough by kneading in more water or flour as needed for a soft dough that isn't sticky. Turn dough onto floured surface and knead in more flour 1/3 c. at a time, until dough is moderately stiff and firm to touch, about 6 min.

lightly grease cookie sheet or pizza round. Roll dough on a floured surface to form a round. Let the dough rest to rise (it will not rise much). Top with spaghetti sauce and favorite toppings.

tortilla bake

2009-02-08T19:30:00.000-08:00

1/4 c. Green onions, dehydrated (reconstituted before cooking)
1-3 T. chili powder (depending on how hot you like it)
2 T. cumin powder
2 c. cottage cheese
12 corn tortillas (cut into 4's)
1 small can of tomato sauce or left over spaghetti sauce
1 T. oil

saute green onions, add chili powder and cumin. then add tortillas and stir. Until coated and cooked. add sauce and cottage cheese. Then serve.

Breakfast fruit salad

2009-02-08T19:23:00.000-08:00

2 c. cottage cheese
1 can of mandarin oranges, drained
1 small can pineapple tidbits, drained
1/2 c. macadamia nuts

Mix all ingredients in a bowl and serve.

French Toast

2009-02-08T19:21:00.000-08:00

3 Eggs (3 T. dehydrated eggs + 1/3 C. Water)

1 C. Milk (3T. Milk + 1 C. Water)

2 T. Sugar

1/4 t. Salt

1/8 t. Ground Cinnamon

1/8 t. Ground Nutmeg

8 slices day-old French Bread, 1 inch thick (if you’re using bread machine bread it took 4 slices halved to total 8 pieces)

In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg. Soak the slices of bread for 30 seconds on each side. Cook on a hot greased griddle until golden brown on both sides and cooked through.

Quick Soft Pressed Cheese

2009-02-08T19:19:00.000-08:00

2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.

Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½-1 t. salt after rinsing curds.

Soft Cottage Cheese

2009-02-08T19:17:00.001-08:00

2 c. hot water
1-1/2 c. dry milk powder
3 T. Fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan (foam and all).

Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest one minute. Pour into strainer or colander, rinse with hot, then cold water. Press out water with back of spoon. Makes about 1-1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Whey from fresh milk powder can be used in place of water in breads and soups.

French bread

2009-02-08T18:12:00.000-08:00

Makes 2 baguettes

1/2 c. warm water (105-115 degrees)
1 1/2 T. yeast
1 t. sugar

Stir to combine then cover and set aside until yeast becomes foamy. About 5 min.

1 c. wheat flour
2 1/4 c. all purpose flour
2 t. salt
1 t. sugar

Mix well and then add yeast mixture to flour mixture. Gradually add 1 c. water until dough forms a smooth ball that is not sticky to handle. Adjust water and flour accordingly to make a smooth elastic dough. place on floured surface and knead briefly until smooth.

Cut dough in half and shape into loaves. Grease pan or cookie sheet and place loaves on pan. Score the loves crosswise down the loaf. Cover with dish towel and let rise until double in size.

Preheat oven to 450, place shallow pan with water on bottom of oven. When bread has finished rising, place bread in oven and bake for 15 minutes.

Cut dough in half

Tortellini pasta with peas

2009-02-08T18:10:00.000-08:00

1- 16 oz. bag of cheese filled tortellini ( we like Santa Maria Brand sold at Sam's Club)
1 can of mushrooms, drained
1 can of peas, drained
1 jar of favorite spaghetti sauce

Cook the pasta as directed. Drain and add mushrooms and peas. Toss to mix.
top with spaghetti sauce and serve.