Wooden Spoon #4: Bottled meat, beans for butter

Bottling meat takes a little time but you more than make up for it in the time saved cooking meat every meal.

Bottle in the winter. My favorite time to bottle meat is after Thanksgiving and when I don't mind heating up my house with the warmth of the stove.

Buy meat any time on sale and freeze it until you can bottle it.

If my freezer goes out do I have enough bottles on hand to bottle the meat?

When power goes out your freezer will act like a cooler and will keep foods frozen for up to a week if the door is kept closed. You would be able to take batches of meat out of the freezer and bottle it.

Equipment: Pressure cooker, plain salt, (if power goes out, do you have propane burner to use and spare propane?)

Raw Pack: You fill your bottles with raw chunks of meat and add salt. No Water. Advantage: faster than par cooked.

Par-cooked: You precook your meat partially or fully. Fill the jars with meat chunks then fill the remaining area with water and salt. Advantage: you can fit more meat in every bottle and you have a nicer looking broth.

Both methods pressure cook for the same amount of time.

Go to http://www.uga.edu/nchfp/publications/publications_usda.html

for the Complete guide to home canning. This is a great resource that you can print off of the Internet. There is a great section on canning meat.

What kinds of meat can I bottle?

Chicken, rabbit, turkey, ham, beef, ground meat, clams, fish, oysters, smoked fish, tuna.

How do I use it?

Use it the same way you would if you cooked the meat for any meal!

Sandwich meat, soup, enchiladas, tacos, casserole, omelets, etc.

Beans for Butter

Use cooked beans (either canned or dry beans that you've cooked). Puree them in a blender, or mash with a fork. Liquid may be added to adjust the consistency. Mash until the cooked beans reach the consistency of shortening. Use 1 cup mashed beans for 1 cup margarine, butter, or oil.

Using beans will make you cookies more cake-like. They won't be very moist right out of the oven, but will be soft – don't over bake! Bake until the outside edges have just turned brown the cookies will be moister as the days go by and seem to taste better the next day.

If you make a big batch freeze most of them or they will get too moist in the cookie jar. They also taste great right out of the freezer! The beans help them so they don't get too hard.

If you like crisp cookies- don't use beans in a recipe because they will always be soft!

1 cup dry beans = 2 ½ – 3 cups cooked

1 can beans = 1 2/3 cups

Beans can be frozen either cooked whole or pureed. Both ways work equally well. This is a great way to always have cooked beans on hand.

The other way is to bottle them. Soak overnight and fill quarts up to where the jar begins to narrow add 1 tsp plain salt and pressure cook 90 min. at 13-15 lbs pressure. My favorite way!

Wooden Spoon #6: cheese, kefir, evaporative cooler, egg storage, well bucket

There are many ways to make cheese. Here are two ways. If you enjoy it, look up homemade cheese on the Internet and there are hundreds of ways to make it.

Cheese can be made from raw milk or pasteurized milk from the store do not use ultra-pasteurized milk (this has been super-heated and will not make cheese.)

You can use skim to whole milk. More fat in the milk creates a creamier tasting cheese. You do not need the cream for the cheese to form.

TOOLS: Use only stainless steel pans and a good thermometer (digital)

Mozzarella

1 gallon milk

¾ cup cool water

1 ¼ tsp citric acid

(get this on line or Kathy's herb shop)

½ tablet rennet

(Junket available at Terrel’s in Mt. Pleasant above the pudding)

Salt about 1 tsp

In ¼ cup of the water dissolve rennet and set aside

In the remaining cup dissolve citric acid

Pour acid mixture into bottom of you pan then add the milk and stir vigorously. Heat the milk to 90 degrees. Take it off the burner and stir in rennet. Cover the pot and let it sit 1-2 hours until the whey looks clear and a clean break is achieved. Now that the curd has formed cut the curd into 1-2 inch pieces and put back on the stove and heat to 105 degrees while gently stirring with a spoon or your hands. When it reaches 105 take it off the stove and let it sit 2-5 min. The curds should sink. Pour off whey (you can save this for bread) and put the curds into a microwave safe bowl. Press a little of the whey out then microwave for 1 min. Drain more of the whey and fold the cheese a few times to mix it. Microwave for another 30 sec. or until the temp of the cheese is 135 - then stretch it and add salt. Keep kneading and stretching it until the cheese is shiny (a pair of gloves makes this easier because the cheese is hot). The more you work it the firmer it will be. Shape it into balls or any other desired shape.

Cheddar

2 gallons milk

cheddar culture (must buy online)

yellow cheese color (opt. must buy online)

1 tablet Junket rennet

1-2 Tbs salt

cheese cloth

cheese press

Put culture in milk the night before and let sit out all night. Dissolve rennet in ¼ cup cool water. Heat milk to 84 and add color (opt); stir in rennet mixture. Let it sit until clean break forms about 45 min to 3 hours. I like to let it set 3 hours then cut the curd into 1-2 inch squares; heat and mix gently with hands to between 95-96 degrees. This will make a soft moist cheese. Keep the curd at this temp and continue to mix until the curd stiffens to a soft scrambled egg texture. Take off heat and let it sit 5 min. curd will sink; pour off the whey. Add salt quickly and mix it into the curds then quickly put it in the cheese press and press for 4-6 hours. Then I take it out and rub the rind with salt and wrap it in a paper towel and put it in the fridge overnight. Then take off the damp paper towel and put it in a plastic bag.

Technically you are supposed to let cheddar age at least 1 month but mine never lasts more than about a week. The flavor does however mature and ripen the older it is I can tell a difference even after 1 week. If you plan to age it be very careful about not getting any bacteria in your cheese while you are making it. It will make it spoil. You can also wax it to store it at 55 degrees or cooler to age it. If you eat it fresh it doesn't have time to grow.

Cheese Press

Kefir

Kefir is a supercharged yogurt it has more kinds of probiotics for digestion and people have claimed all types of health benefits from drinking it. Look it up on line if you want to know.

It tastes like a strong plain yogurt. The cool thing about this is when you get a kefir grain or mother you have an endless supply of kefir.

Kefir eats milk, pasteurized or raw, any kind of milk, sheep, goat, horse, cow, yak. It will grow in milk so you can divide it and share.

Kefir will die if it comes in contact with metal and some sources say plastic is not good either.

Place washed kefir grains into glass or ceramic container then add milk cover with a cloth and let sit on your cupboard or in your oven that is turned off around 24 hours until the mixture looks bonded or like a thickened buttermilk. It will mature best in 70-80 degrees Then take out the kefir and put in a glass cup. Wash the kefir WITH NON-CLORINATED WATER and start over or place in fridge covered in water up to 2 weeks if you let it sit too long you may have a few batches not turn out until the kefir gets charged up again.

Kefir cheese. I love to hang my thickened kefir in a cheese cloth bag and let all the liquid drain off then add salt it taste just like sour cream or cream cheese. I like to add dill and garlic too for chip dip or sandwich spread YUM!!!

You can cook with it like yogurt too but it will make stuff rise more so add a little extra flour.

Evaporative Cooler

I have found two ways to do this. The concept is that when water evaporates it cools the water. This is how your swamp cooler works.

POT IN A POT

This simple cooler is being used in countries where electricity is not available and is currently improving the quality of food and life in these places.

Two earthenware unglazed pots or terracotta one able to fit inside of the other

Place the smaller one inside and fill the gap between with sand. Saturate the sand with water and cover the inside pot with a damp cloth and you are finished!!!!

You must keep the sand wet in order for the evaporative properties to continue to work.

The temperature drop will be from 25-35 degrees below the air temperature surrounding the pots. This is not enough for things like meat or mayonnaise but it will allow produce to last much longer.

The water contained in the sand between the two pots evaporates towards the outer surface of the larger pot where the drier outside air is circulating. By virtue of the laws of thermodynamics, the evaporation process automatically causes a drop in temperature of several degrees, cooling the inner container, destroying harmful microorganisms and preserving the perishable foods inside.

Abba’s first trials proved successful.

Eggplants, for example, stayed fresh for 27 days instead of three, and tomatoes and peppers lasted for three weeks or more. African spinach, which usually spoils after a day, remained edible after 12 days in the Pot-in-Pot storage.

ICE CHEST

The chest is filled with water and place outdoors where it will be completely shaded throughout the day. The chest is open to the night time sky (not under a tree or shade structure.) The lid of the chest is left open at night and closed during the day. Food to be kept cool is placed in jars with water tight lids and the jars are placed in the water filled ice chest.

Tip. Use rain water if you can for this one and you won't get water deposits in the cooler.

EGG STORAGE

I'll spare you the story and just tell you the findings. This is best way I have found to store the eggs.

Use fresh eggs - the fresher the better.

Do not wash them – therefore if the egg is too messy to store wash it and eat it fresh don't try to store it.

Only use eggs that don't have shell blemishes or lumps and bumps (bacteria enters in these spots.)

Coat the egg with Vaseline or shortening (optional)

Submerge eggs in a bucket or pot that has a solution of pickling lime (in the canning section of the market) salt and water. The liquid is 16 parts water, 2 parts lime, 1 part salt. Boil the water then add the lime and salt while hot. Let cool then add eggs.

1 gallon of solution is enough to cover 4 dozen eggs.

The eggs must remain submerged so you can get a plastic lid and weight it with a brick or other weight.

Keep the bucket in a cool place but don't allow to freeze. Basement or storage room is cool enough 60 degrees or below

Eggs stored this way will last 8-12 months… just right to get through the winter. The whites will become more runny as the egg gets older so you won't be able to make meringue. The wall of yolks will also soften but they are still good.

WELL BUCKET

In the event of a disaster the only source of clean water may be from that well that supplies your house. Remember in the event of a Nuclear attack the surface water is not safe to drink for quite a while.

SUPPLIES: 1 ¼' PVC pipe about 4-5 feet long.

Marble

spacer

reducer

long wire ore string or baling twine enough to lower the bucket to the water at the bottom of your well.

1 bolt to drill into the top to tie the string to.

In an emergency where the possibility of power returning may be weeks or months you may want to consider learning how to pull your pump then you can use a well bucket 4-6 inches in diameter to draw up a lot more water. For the bottom valve on these use a new toilet stopper between the spacer and reducer.

I talked to Ralph Brotherson about this and he said he thought it would work. Try it out!!

To see a video of this being demonstrated go to simplylivingsmart.com you must create a log in name and password but it is in the free section of the online videos under emergency then water.

Laundry soap recipe

1 bar Ivory soap

1 cup washing soda

½ cup borax

This amount will make 10 gallons of liquid laundry soap!!!

Directions: Shave soap and dissolve in 4 cups hot water. Then add soda and borax. Fill a 5 gal bucket ½ full of hot water and dissolve the mixture. Then add enough water to fill the bucket and let it sit overnight. Then if you want your laundry soap to smell good add 20-30 drops of your favorite essential oil. Then mix the soap 1 to 1 with water when you are ready to use it.

Use 1 cup of fully mixed soap per load of laundry

*Cost: this costs $1.10 per 160 loads of laundry or about ¾ of 1 cent per load

pulse- swedish limpa

1 c. oats
1 c. barley
1 c. rye
*soak 16 hours all together, rinse and drain a couple of times. sprout at least 24 hours or two days.

1 c. sunflower seeds
*soak 8 hours.

3 c. dried fruit (example: raisins always, dates, apples, wlofberries, cherries)
1 tsp. fennel- *soak 4 to 8 hours; save soak water.
1 tsp. carraway seed
zest of 1 lemon or orange
2 Tbsp. carob powder
1 Tbsp. cinnamon

1 c. coconut

after soaking and sprouting, mix all together. store extra in refrigerator.

you can use any mixture of grains.
also you can add any kind of seasoning like: banana, walnut, cinnamon.

fruit balls

8 dates (pitted)
3 dried pineapple rings
3 spears of dried papaya
4 dried mangoes
2 handfuls of macadamia nuts
2 handfuls of brazil nuts

pulse/blend in food processor until dough starts to form balls. roll into bite-sized balls and roll in coconut.

carob cream pie

crust (fake cake crust)
2 c. almonds
2 c. dates
on a cutting board, chop the almonds and dates thoroughly. knead the nuts and date together and then form into a 9" pie plate or you can mix in a food processor.

pie filling (ez pudding)
1 c. maple syrup or 1 1/2 c. dates (soaked)
2 medium avocados
1/2 c. carob powder
blend ingredients well. you may have to stop the blender and scrape down sides. if you use dates, rather than maple syrup, add a little orange juice to the blender or soak the dates in orange juice before using.
pour into pie crust.

cream
1 c. pecans or cashews soaked 30 minutes
1 c. dates soaked 1 hour
1 tsp. vanilla
blend until creamy. spread evenly or just dollop on top of pie.

recommended books

marlene's magic with food storage
po box 802,
american fork, ut 84003
http://waltonfeed.com/marlene.html


there's a cow in the kitchen: powdered milk recipes
ok, i didn't find this one... but there was an interesting website:
http://www.hillbillyhousewife.com/powderedmilk.htm

the complete book of essential oils & aroma therapy
(janet's favorite)


cindy's favorite food storage cookbook:
mix-a-meal (available through the same website as marlene's magic)
http://waltonfeed.com/mix-a.html

brown sugar from food storage

everyone who has tried to store brown sugar knows that it doesn't last long before caking into a brick. this recipe is a solution for having instant brown sugar using ingredients that store well.

2 Tbsp. molasses
1 c. granulated sugar

add molasses to sugar and stir with a fork. store brown sugar in an airtight container to keep it soft.

for those who like to experiment, like me... try reviving your brick of brown sugar (or clumpy white sugar) by placing a soft piece of bread into the air tight container for a day or two. i've also tried this on dried up cookies and it worked.

confectioner's sugar replacement

yield: 4 cups (1000 mL)

2 c. (500 mL) nonfat dry milk powder
2 c. (500 mL) cornstarch
1 c. (250 mL) granulated sugar

combine all ingredients in food processor or blender. whip until well-blended and powdered.

buttermilk (for baking)

1 c. powdered milk
4 c. water
4 Tbsp. lemon juice
pinch of salt

blend until milk is dissolved. chill, keep in covered container in refrigerator.

light corn syrup substitute recipe

2 c. granulated sugar
3/4 c. water
1/4 tsp. cream of tartar
dash of salt

combine all ingredients in a heavy, large pan. stir and bring to a boil. reduce heat to a simmer and put cover on it for 3 minute to get sugar crystals off the sides of the pan. uncover and cook until it reaches soft ball stage. stir often.

cool syrup and store in a covered container at room temperature. it will keep for about 2 months.

makes almost 2 cups.

bread crumbs

preheat oven to 250 degrees F.
using 2 cups stale bread, arrange bread in a single layer in a shallow baking pan.

BAKE for 20 minutes until crip. Cool. break into small pieces and feed, slowly, into a blender or food processor.

store crumbs in an airtight container. they will keep for several weeks on the shelf and indefinately in the freezer.

ITALIAN BREAD CRUMBS
2 c. bread crumbs
1/4 c. parmesan cheese, grated
2 Tbsp. parsley
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder

combine all ingredients and store in an airtight container in the refrigerator for up to 2 months.

SWEET CRUMBS
2 c. cookies, crackers, sweet buns, or dry cake
(and you were wondering what to do with them anyway...)
1 Tbsp. brown sugar

grind the cookies, crackers, sweet buns or dry cake in the blender for 1 minute or until you have a fine-textured crumb. store in an airtight container in the refrigerator or freezer for up to 2 months.

can-do taco soup in five minutes

okay, i'm not sure exactly how many minutes it took to open and dump the six cans but this one definately qualifies for the category: heat and eat.

thank you joanne for sharing (and renee for typing the recipe)--

JOANNE'S TACO SOUP

2 CANS DICED TOMATOES
1 CAN WHITE BEANS
1 CAN RED BEANS
1 CAN BLACK BEANS
1 CAN OLIVES, SLICED
HEAT THE ABOVE AND SERVE OVER CRUSHED CORN CHIPS. GARNISH WITH SHREDDED
CHEESE AND SOUR CREAM.

laundry: money-saving recipes

homemade laundry soap
A bar of soap and a little bit of powder makes a large batch of liquid laundry detergent that is safe for sensitive skin. the ingredients can be found near the commercial laundry soaps.

1 bar Fels Naptha soap
1/8 c. washing soda
1/3 c. borax
1 qt. water

1. grate and melt soap with 1 quart boiling water.
2. add washing soda and borax – stir fast!
3. put 2 cups of mixture into each gallon milk jug. (makes four)
4. fill to bend with warm water and shake.

laundry stain spray
this recipe makes a big batch so you can use it liberally.

½ c. ammonia
½ c. white vinegar
¼ c. baking soda
2 tbsp. liquid soap
2 quarts water

mix ingredients and shake well. pour a portion into a pump-type sprayer. store the rest in a clean gallon-size jug. label and keep out of the reach of children.

soup mixes

black bean soup mix
1 lb. dried black beans
1/2 tsp. black pepper
1 tsp. dried thyme leaves
1/4 c. dried onions
1 bay leaf
1 tsp. cumin powder
4 beef bouillon cubes, crushed

DIRECTIONS: in a stockpot, soak beans in water overnight. drain beans and place in large stockpot, add soup mix and 8 cups water; bring to boil. reduce heat to simmer and cook partially covered for two hours. season to taste with salt & pepper.

vegetable soup mix
powder in blender the following dried vegetables: tomatoes, celery, onion, zucchini, peas, broccoli and carrots (enough to equal 1/3 cup).
1 tbsp. cracked wheat
1/4 tsp. dried parsley
pinch garlic powder
1 tbsp. pasta, broken up
1/4 tsp. dried sweet basil
pinch onion powder
salt & pepper to taste

TO USE: add to 2 cups boiling water. allow to set covered for 2-4 minutes.

beef & barley vegetable soup mix
1/2 c. barley
1/2 c. dried split peas
1/2 tsp. dried basil
1/4 c. dried carrots
3 beef bouillon cubes, crumbled
1/4 tsp. ground black pepper
1/4 tsp. dried oregano
1/4 c. dried onions

DIRECTIONS: 7 cups water, 14 oz. can of tomatoes, 3 stalks of celery. in a pot add the above ingredients and bring to boil. simmer for 1 1/2 - 2 hours or until tender. may add meat.

onion soup/dip mix
2 c. powdered milk
1/4 c. beef bouillon crystals
1 tsp. dried basil leaves, crushed
3/4 c. cornstarch
2 tbsp. dried onion flakes

Measure all ingredients into a ziploc bag. shake well and store for up to one year. to use for SOUP, blend with water. for DIP, blend with sour cream.

curry soup mix
2 c. uncooked rice
1/3 c. chopped walnuts
2 tbsp. salt
1 tbsp. sugar
1 1/2 tsp. dill weed
1 tsp. ground coriander
1/2 c. raisins
1/4 c. dried onions
1 tbsp. curry powder
2 tsp. paprika
1 tsp. dry mustard
1 tsp. garlic powder
1/2 tsp ground cardamon

DIRECTIONS: put 10 cups water in crockpot, add the above soup mix. cook on medium heat until rice is done. may add 2 cups shredded cooked chicken.

friendship soup mix
1/2 c. dry split peas
1/4 c. pearl barley
1/4 c. dried onion
1/2 c. uncooked long grain rice
1/2 c. alphabet macaroni or other small macaroni
1/3 c. beef bouillon granules
1/2 c. dry lentils
2 tsp. italian seasoning

DIRECTIONS: add all of the mix except fo rthe macaroni plus 1 (28 oz) can of tomatoes in 3 qts. water. add browned hamburger. cover and simmer for another 20 minutes or until macaroni, peas, lentils and barley are tender.

patchwork soup mix
1/2 c. barley
1/2 c. uncooked white rice
1 tbsp. dried parsley
1 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried sage
1/2 c. dry split peas
1/2 c. dry lentils
1 tsp. granulated garlic
1 tsp. salt
1 tsp. italian seasoning
1/4 c. dried onions

DIRECTIONS: place beans in a large stockpot and cover with 10 cups of water. stir in seasoning package. bring to a boil, lower heat, cover and simmer for one hour, stirring occasionally. check after 30 minutes and add additional water if necessary.

minestrone soup mix
1/4 c. dried split peas
4 crumbled beef bouillon cubes
1 tsp. dried basil
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 c. dried kidney beans
1/2 c. dried carrots
1/4 c. dried onions
1 tsp. dried parsley
1/2 tsp ground pepper
1 c. elbow macaroni - *keep separate*

DIRECTIONS:
9 c. water
1 lb. italian sausage (optional)
2 stalks celery
1 pkg. minestrone soup mix (from above)
1 28-oz can tomatoes

place water in large stockpot. add minestrone soup mix and simmer for 1 1/2 hours. then add elbow macaroni and simmer for 30 minutes.

rainbow bean soup
1/2 cup or more of each of the following beans: dried red beans, great northern beans, dried peas or yellow split peas or lentils and black beans.
seasoning packet:
1 tbsp. dried onion
1 tbsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. dried basil
1 tsp. powdered lemonade mix with sugar
3/4 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. oregano

DIRECTIONS: soak beans overnight, rinse and add them to 4 cups of water, 1 can of tomatoes, the split peas and lentils and seasonings. bring to boil, lower heat. cover and simmer 1 1/2 hours or until beans are tender. stir occasionally.
makes 12 cups of soup.

beef & barley vegetable soup mix
1/2 c. barley
1/2 c. dried split peas
1/2 tsp. dried basil
1/4 c. dried carrots
3 beef bouillon cubes, crumbled
1/4 tsp. ground black pepper
1/4 tsp dried oregano
1/4 c. dried onions

DIRECTIONS: 7 cups water, 14-oz can of tomatoes, 3 stalks of celery. in a pot add the above ingredients and bring to boil. simmer 1 1/2 - 2 hours or until tender. may add meat.

palouse soup mix
2 1/2 c. green split peas
2 1/2 c. pearl barley
1 c. dried onion flakes
1/2 c. parsley flakes
1 1/2 tsp. white pepper
2 1/2 c. lentils
2 c. brown rice
1/2 c. dried celery flakes
1 1/2 tsp. thyme
sage leaf

makes 10 cups of mix. TO COOK: combine 1 cup of soup mix with 4 cups of water. may add 1 1/2 cups of cooked, chopped meat if desired. bring to boil. reduce heat to low and cover pan. simmer gently for 45-60 minutes or until peas are tender. add 1/2 tsp. salt if desired.

vegetarian black bean soup mix
3 c. black beans
3 tbsp. granulated garlic
2 tsp. salt
3 tbsp. dehydrated onion
1 tsp. crushed oregano
1 1/2 c. white rice
1/4-1/2 tsp. cayeene pepper (do not omit)
**package black beans, seasonings and rice separately.

DIRECTIONS: soak beans overnight. put in pot with contents of seasoning bag. add 1 tbsp. of olive oil and cover beans with 2 intches of water. bring to boil and simmer until very well done (about 2 hours) beans should be very soft. add water as needed to keep beans from sticking. there should be some liquid left on the beans when done. to cook rice, put 3 cups of water and 1 tsp. salt in a pot and when it boils, add rice. lower heat, cover and steam 20 minutes. serve about 1/2 rice in a bowl and ladle beans over top. sprinkle with minced cilantro, chopped green onion and a squeeze of lime juice.

dehydration: recognition & treatment

dehydration results from excessive loss of body fluids. dehydration may follow episodes of diarrhea, vomiting, prolonged fever, and any condition where there is a rapid and extreme loss of body fluid. some signs of diarrhea include: frequent bowel movements that the person cannot control, watery stools, little urine or dark yellow urine, more than normal thirst, dry mouth and tongue, sunken fontanelle, sunken or dry eyes, fast, weak pulse, flushed/dry skin, skin that does not spring back immediately when pinched, lethargy, irritability or confusion. if someone has two or more of the signs of dehydration, it is important to restore fluids as soon as possible. a simple oral rehydration solution can be made by mixing the following ingredients:
REHYDRATION FORMULA
1/4 tsp real salt
1/4 tsp no salt
1/4 tsp baking soda
2 1/2 tsp sugar
mix into 4 c water

give the person small sips of the solution every five minutes, even if he vomits, until he begins to urinate normally. the drink can be given with fruit juices as a flavoring. the person may also drink green coconut water, thin vegetable soup/broth, or the water in which rice or barley has been cooked.

FOR KIT:
9 oz real salt
11 oz no salt
1 box baking soda
4 1/2 c sugar
in one-gallon bag

Source: Basic Self-Reliance, 109-12.

grains for babies

equal parts of oat groats, hulled barley, brown rice, and hulled millet. mix these grains together and grind very fine.

baby food:
1 Tbsp grain mix flour for babies
1/2 c water, heat slowly for about 5 minutes
add applesauce, bananas, peaches or any other mashed fruit.

you can start with two grains and add more as the baby gets older.

Dr. Schultz anti-plague formula

put the following in the blender in equal portions: horseradish, white onion, garlic, ginger root, habanera peppers (hottest you can find). add: apple cider vinegar almost to the top of the blender. blend. place in jars. the older it gets the more powerful it is. store on the shelf.

whole wheat pilaf

take 2 cups of whole wheat, wash several times; add 4-6 cups of cold water (some wheat absorbs more water.) let stand in a cool place for 18-24 hours then put in a crock pot with a little salt for seasoning. simmer on the lowest setting for about 10-12 hours. now melt 1/4 to 1/3 cup of butter in a skillet and add 1 large onion, chopped fine, and simmer. don't brown the butter and onion. this takes about 30 minutes. add butter and onion to the whole wheat the last 2 hours. it keeps in the freezer well.

"chicken" patties

4 c hot water
3 c powdered milk (not instant)
1/2 c white vinegar

put 2 c. water in saucepan; bring to boil. add remaining water and dry milk powder to blender. blend and pour into boiling water. over medium heat, stir and slowly add vinegar until milk curdles, adding more vinegar 1 tsp. at a time, if necessary, until mixture forms large, fluffy curds. do not boil. rinse in hot water. fry for 30 seconds on each side and then soak in your favorite chicken seasoning for 30 minutes. bread with your favorite breading and lightly fry.