Food Links

MISCELLANEOUS RECIPES

 Acorn Bread

 Creamed Tumbleweed

 Pine Needle Tea

 Basic White Bread

 Dog Crunchies

 Rhubarb Jelly

 Bean Load/Burgers

 Ezekiel Bread

 Samosas

 Bread & Veg Casserole

 Fillet-o-Snake

 Sassafras Jelly

 Campfire Bread

 Freezing Greens

 Seafood Salad

 Cattail Pancakes

 Gallon of Yogurt

 Soft Drinks

 Chapatis

 Gill's Wheat Pancakes

 Soy Milk

 Cheese Powder

 Hardtack

 Survival Porridge

 Chutney

 Logan Bread

 Tips From Organic

 Clover Honey

 Marinated Legumes

 Violet Syrup

 Clover Tea

 More Hardtack

 Wheat Flakes

 Cocoa to Go

 Mum Chowder

 White Sauce

 Corn Cob Jelly 1

 Nut Oil

 Whole Wheat Bread

 Corn Cob Jelly 2

 Peach Plum Jam

 Yarrow Tea

 Cornell Bread

 Peanut Sauce

 

 Recipes From Cookin' With Home Storage 

ACORN BREAD

DrBenway

This is a useful recipe for stretching your flour supply, and working foraged food into your diet

1 C Acorn Meal

2T baking powder

3T sugar

1 cup milk

1 C Whole wheat flour

1/2 t salt

1 egg, beaten

3 T oil

Sift together the dry ingredients in a large mixing bowl. In a separate bowl, mix oil, egg, and milk. Stir the liquid into the dry ingredients, just enough to moisten it thoroughly. Pour into a greased bread pan, and bake at 400F for 30 minutes. Making acorn meal: when gathering acorns, take care not to pick ones that have been chewed on, or molded. You must soak acorns, to remove the tannic acid. Remove the caps from the acorns, and place them in a large glass jar. Fill with water until all the acorns are covered. When the water has turned the color of tea, dumped it out, and refill with fresh water. Soak like this three times. After, dump the acorns out and allow to dry. First crack the acorns with a nutcracker then grind into meal with a wheat mill.

HARDTACK

DrBenway

This unleavened bread lasts practically forever, at the sacrifice of flavor

1-1/2 C graham flour

1/2 C cornmeal

1/2 C shortening

1 t sugar

3 C white flour

1 T salt

1-1/2 C milk

 

Combine all the ingredients well in a mixing bowl. Lightly grease several cookie sheets. Dust a chunk of dough, approximately the size of an egg, with flour, and place in the center of the baking sheet. Flatten with the edge of your hand, then roll out with a rolling pin, until it covers the whole sheet, as thin as possible. Dust with flour as necessary to prevent sticking. Trim off any excess dough, and return to the mixing bowl. Bake at 400F. When the edges turn brown, turn over. When the bread is nearly as stiff as cardboard, turn it over again. When it reaches cardboard stiffness, remove from oven. Break into pieces, and store in an airtight container.

LOGAN BREAD

DrBenway

This bread was invented by a baker for the expedition on Mount Logan, Alaska. One 1/2" slice has nearly 700 calories. A single loaf could be considered a three-day ration for one person.

3 C whole wheat flour

1 C apricots

2 t salt

1-1/2 C brown sugar

2 C white flour

1 C honey

1 C soy grits

3 t baking powder

1 C wheat germ

1 C molasses

1-1/4 C chopped nuts

2 C butter

1/2 C dried milk

1 C oil

1 C raisins

1/4 packet brewer's yeast

2-1/2 C rolled oats

6 eggs

Combine the dry ingredients in a large mixing bowl, stir well. Combine the remaining ingredients in a medium mixing bowl; stir well. Fold liquid mixture into dry ingredients until well combined. Divide among four greased 9x9 baking pans. Bake at 350F for 45 minutes.

PINE NEEDLE TEA

Old Mom

I haven't seen a decent true pine for many years, but here is how I used to do it.

Pick the freshest needles you can come by. You'll need about a handful; as goes your tummy, so goes I suppose the size of your hand? For me, this is about a cup. Add to two or more cups of boiling water. Let steep for 3 min or so. I prefer to put a plate on it while it steeps (cover it). Drain the needles and sweeten to taste. As far as selection, the ones off the tree work best - still have a bit of sap. You can also put a plug into the tree and get a sappy substance. I don't know if I'd eat it, but I do know that it makes a fine adhesive if you've run out of duct tape.

CLOVER HONEY

Old Mom

Please be careful in the consumption of certain wild greens. While edible, they do contain certain acids that can lead to some serious internal problems. To reduce these acid buildups and to get the best flavor, dandelions and chickweed should be eaten before they bloom.

Also, do not overlook clover and the honey you can make from it. Want to make your clover productive? For those who have younger girls, send them out to pick as many clover flowers as possible. My goal is to get about a gallon freezer bag full - no green stems - just the flowers. Once picked, add a slight amount of water and boil down. Drain with cheesecloth or sieve (I prefer cheesecloth). Put the liquid in a slow cook style setup with appropriate pectin substance and sugar (I prefer corn syrup, but any sugar will do). When thick, pour into mason type jars, seal, and turn upside down (or water bath). Great honey substitute. Enjoy.

SURVIVAL PORRIDGE (or low end flan)

Old Mom

Don't really need a survival setting for this, and I do it in the microwave these days. However, for many years I made it on the stovetop. You can also make it in an aluminum foil-lined fireproof container.

1-1/3 cup of sugar

2 egg yolks (or substitute with rennet)

2 tablespoons of cornstarch

2 tablespoons of margarine or appropriate substitute

2cups milk

2 teaspoons of vanilla (if you have it - if not, a handful of berries or chocolate will do)

Dilute the cornstarch in about 3 tablespoons of COLD water. Wisk/stir until smooth. Add milk and sugar. Put on heat until thickens slightly, like a cream based soup. Take it off the heat, add egg yolk or substitute and flavoring (I like lemon peel the best); put it back on the heat until thickens. If milk is not available in any form, substitute Kool-Aid type beverage or fruit juice or water. If you can afford to be 'fancy' use evaporated milk.

Anyway, it is a highly flexible recipe, and when you have small kids around or older folks with limited chewing capacity, it can be alternative way to get protein in the body.

GILL'S WHEAT PANCAKES

Here is the recipe I use most of the time:

First I grind my wheat at the time I use it. It will keep for a while (I don't know for how long - about a month I think). I have used a hand grinder but as long as we have the power grid I use a Vita-Mix. It will make the wheat into store-bought fine flour. I add about a spoon of baking powder to 2 cups of flour, enough milk to make it a little runny and then I add one egg and olive oil to it also.

Sometimes I use three eggs. Take the yokes and mix with buttermilk, then heat the whites until they fluff. After all (except the whites) is mixed then I add the whites and fold them in. It makes the best pancakes I ever had. This recipe is on page 83 of Cookin' with Home Storage by Peggy Layton.

CATTAIL PANCAKES

Shooter

1-1/4 cups of cattail flour (see below)

2 tablespoons baking powder

1-1/4 cups of enriched flour

2 beaten eggs

2 tablespoons sugar

2 cups milk

1 teaspoon salt

2 tablespoons salad oil

Sift flour with baking powder, sugar and salt. Combine eggs, milk and oil. Add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Cook on ungreased griddle. Add syrup and enjoy!

*NOTE...cattail flour is gathered/made from the starch collected from the roots of the cattail. During the fall/winter, pull up cattails -roots and all. Separate the roots and clean thoroughly. Freeze the cleaned roots for several weeks. This aids in the breakdown process. Thaw and pulverize the roots, separating the starch from the tough root fibers. This starch is the "cattail flour".

 

VIOLET SYRUP

Shooter
This might be enjoyable with your pancakes!

Violet blossoms...a bunch!

Lemons

Sugar

Pick and wash violet blossoms. Fill any size glass jar with violet blossoms. Cover with boiling water. Put on lid and let the blossoms infuse for 24 hours. Next day, open jar and strain the blue infusion with cheesecloth or similar material, discarding the blossoms. To each cup of the violet extract add the juice of 1/2 lemon and 2 cups of sugar. Bring to a boil, and pour into sterilized jars or bottles and seal or cap.

This will have a slight grape-like flavor to it.

 BASIC WHITE BREAD

Lady

  PLACE in large mixing bowl, and let stand:

 3 C warm water

  2 packages(tablespoons) active dry yeast

 2 tablespoons honey or brown sugar

 3 teaspoons sea salt

2 tablespoons salad oil

  MEASURE and stir together:

  6 cups unbleached flour

 3 tablespoons wheat germ

 1/2 cup full-fat soy flour

3/4 cup nonfat dry milk 

STIR the liquids and add while stirring:

1/2 to 3/4 of the flour mixture

WORK and mix flour in thoroughly and vigorously by hand 5 minutes. At first the dough will be sticky as you grasp it. Beat it, turning it round and round in the bowl. At the end of this time you'll feel it change and become firmer.

TURN dough onto floured board and knead using 1 to 3 cups more flour as needed to make the dough smooth

PLACE in an oiled bowl. Grease top of dough lightly and cover. Let rise in warm place until double in size, about 1 hour.

PUNCH dough down, fold over edges and turn upside down to rise another 20 min. Turn onto board, and divide dough into 3 portions. Fold each into the center to make smooth tight balls. Cover and let stand 10 minutes on the board while you oil the baking pans.

SHAPE into rectangle; place in pan and let double in size (45 minutes)

BAKE 350 degrees for 50 to 60 minutes. If loaves begin to brown in 10-15 minutes reduce temperature. Bread is done if it sounds hollow when tapped.

CORNELL BREAD

Lady

Cornell bread is named for the Institution where the research was done by Clive M. McCay. McCay did research with rats in a effort to better nutritional value. He chose bread to monkey with because he decided most people would eat bread. His experiments used rats that were fed bread and butter. The rats eating Cornell bread were plump with healthy fur, the rats fed regular bread and butter were thin with unhealthy fur.

The recipe for Cornell bread

1 tablespoon soy flour

1 tablespoon nonfat dry milk

1 teaspoon wheat germ

fill the rest of a cup with flour

Now after you crack your rat jokes I will post a few recipes from The Cornell Bread book by Clive M. McCay & Jeanette B. McCay - I can post up to 10% without violating copyright laws. The bread book goes a little further with the nutritional research increasing the presence of minerals and vitamins in the bread.

WHOLE WHEAT BREAD

Murph

combine in a large bowl

2 cups all purpose flour

1 package active dry yeast


Then heat together until just warm. 115 to 120 degrees. Test like you would a baby bottle. It's better to cold then two hot. Heat kills the yeast. If it's to cold it will just take longer to rise.

about 1 3/4 cups water

1/3 cup packed brown sugar

3 tablespoons shorting

2 teaspoons salt

Remember to that salt kills yeast. It's added for flavor and to slow down the growth of yeast but too much will kill it. If you want it can be omitted. Add this to the flour and yeast. Beat real well with a wooden spoon.

Add in 2 cups whole-wheat flour and as much of 2 cups of all-purpose flour that you can mix in with a spoon. Knead on a floured board for 8 to 10 minutes. Dough should be elastic. Remember to add flour as you need to.

Scrub out your bowl and dry well and then grease the inside with shortening or butter or margarine. Make a ball out of the dough and put it in the bowl. Turn it over so that it's greased on both sides and cover with a wet towel. Let it rise until double in size, usually 1 to 1 1/2 hours. Punch down and re-knead for a few more minutes to remove most of the gases. Divide in 2 let sit covered on your counter for about 10 minutes. Shape into loafs. I do this by using a rolling pin and roll out a square of dough, about 1 inch thick, then roll up sealing with my thumbs as I go. Once it's rolled up with the heel of your hand flatten the ends about two inches in and tuck under. This gives good shape.

Remember when you have your dough out flat you can get a bit creative and smear it well with butter then sprinkle generously with cinnamon and sugar and/or raisins or nuts. My mom puts cooked crumbled sausage in hers for a sausage bread that's great for breakfast. Once you get your loafs made, put them in a greased loaf pan and let double in size again then pop them in the oven preheated to about 375 to 400 for about 45 minutes. Check them about half way through and cover with foil if they're getting too brown too early. To test if there done they should just fall out of the pan the color should be a rich brown and when you thump them with your finger they should sound hollow.

Now this is a good starting recipe to get you used to whole wheat. As time goes on substitute more whole wheat for the all-purpose flour. When you get to 100% whole wheat you may have to add a little Gluten into the mix but we rarely use it. Remember bread is fun and you really can't mess it up. Just don't kill the yeast and you will be fine.

WHEAT FLAKES

Murph

2 cups course ground whole wheat flour

1 teaspoon salt

2 cups water

Mix with spoon until free of lumps. Beat it until just mixed. Pour onto a cookie sheet or jellyroll pan. Use 1/2 cup of batter on a 12 by 15-inch pan. Tip sheet back and forth to cover the entire pan and drain the excess from one corner should be about 1/4 cup. This will leave a thin film over the entire pan. Bake for 15 minutes in a 350-degree oven and then break into small pieces.

SOY MILK

Old Mom

How to Make Milk and TVP from Soy

Old Mom

I found an On Line Visual demonstration on how to make Milk from Soybeans. The Okara (residual) is basically TVP. So, from one cup of soybeans and water, you can get both milk and a meat extender/substitute. I've posted the basic recipe after the link; however, the visual demonstration is quite good. The milk can also be refined for Tofu and yogurt, should one choose that route. Here is the link

LDS.Net Global Community

I am giving it a shot next week, if anyone else tries it before I do, please let me know the results. Normally, I don't like to post what I haven't done, but I just feel that the Milk issue is an important one, and in the absence of a cow, this may help others with children, or who desire a lower cost alternative to TVP. Hope you all have a great weekend.

Ok, last Friday I posted some stuff on the soymilk and Okara. Well, I followed the website directions to the 'T'...and it came out exactly like they said! I'd like to reduce the bean flavor, but perhaps in the morning after chilling this will pass. Anyway, if you've made jelly, you can do this: same equipment (save no need for the water bath) and same method as a jelly. Anyway, the milk is a bit thinner than real milk and has a bean flavor, so once that is worked out, it looks like a viable option for us.

The recipe is basically as follows:

  • Soak 1 cup of soy beans overnight in 4 cups water. Drain. Puree drained beans in 1-cup batches, adding 1 1/2 cups water to each cup of beans. Process each batch for 2 minutes.
  • In 4-quart saucepan, stir together pureed beans and 5 cups water, bringing mixture to boil. Simmer 10 - 15 minutes.
  • Ladle mixture into cheesecloth-lined colander that is set over bowl. Strain out as much liquid as possible. Swish cheesecloth-wrapped residue (Okara) in a bowl of cold water to prepare Okara for next step.
  • Place cheesecloth-wrapped Okara back in colander, pour 2 cups water through Okara. (Okara is the meat replacement). Press, squeeze, and twist cloth to drain water into bowl. Sweeten milk to taste or use unsweetened for baking.

CHEESE POWDER

Please refresh my memory!

Ok.. here is what I did, and the result.

First, I used just two 'regular' pieces of cheese (American Generic slices), as I didn't want to invest too much if this didn't work. I unwrapped the cheese, and dipped it into the flour...light coating on each side of the slice. Then, I laid a piece of wax paper on the shelf of the 'K-mart blue light special' dehydrator. Then I laid the cheese on the wax paper. I turned on the dehydrator (about 9:00 p.m. AST last night). The cheese was on the bottom shelf. I used the rest of the shelves for jerky.

About 2:00 p.m. today, I took it out. It appeared to be the hardest substance known to mankind.. I dare say it might work as a house foundation. So, from there, I thought .. oh heck.. I put it in the Food Processor to grind it up. Ta da... cheese powder. It appears that a tablespoon in water to a tablespoon to water made a passable cheese sauce, similar to the mac and cheese type powder. If I do it again, I'll use a cheese with a stronger flavor.

Before you do this (if you've not done it) try it with just a couple slices.. so you are not out anything. I experienced no melt..but not all dehydrators are equal. Also.. wax paper should make any unintended mess easier to clean up.

Hope this is useful to someone, one way or another.

CAMPFIRE BREAD ON A STICK

Warrior Woman

1 c. all-purpose flour

1 tsp. double-action baking powder

1/4 tsp. salt

3 T margarine

Mix with a little water until it's of bread dough consistency, then fry in a hot pan or hand-roll it into long sections and wrap around a green stick to cook over the fire

SOFT DRINKS.. HOW TO MAKE

Old Mom

1 gallon of water

1/4 teaspoon brewer's yeast

1 Tablespoon of Flavoring Extract

2 cups sugar

  • Dissolve brewer's yeast or wine yeast in a cup of warm water ~98 degrees. Generally, the water should not feel overly hot..and not cold, about body temp.
  • Add flavoring of some kind (Rootbeer, or whatever), and sugar to water.
  • Add dissolved yeast to 'Water/Sugar/Flavoring'
  • Taste. Adjust sugar as appropriate
  • Stir a bit
  • Fill bottles (like plastic soft drink bottles). Leave no headroom. Cap tightly
    Age for a few weeks (although can be drunk immediately).
  • To go the 'diet' route... 6 tablespoons of sugar per gallon of water, then add sweet N Low (or whatever sweetening substitute) to taste.
    Make sure it is good water. OK?

COCOA TO GO

Green

If you would like to make instant cocoa without buying anything extra, try this.

Use a regular tin can from vegetables (16 oz.) into which you have used a punch type can opener to punch at least 6-10 holes in the side of the bottom and the same near the top side. (A miniature hobo stove).

Take one level tablespoon of shortening and sandwich it between two cotton cosmetic squares. (Nice and clean to handle or store). Put a napkin or small piece of dry paper in the bottom of the can and the shortening square on top of it. Light through one of the holes at the bottom of the can.

Place a metal cup with clean water and one pack instant cocoa directly on top of the little hobo stove. Allow to cook about 6 or 7 minutes to get 140 degrees. There will still be fuel left on the cotton if you want to start a second cup.

This is compact, clean and easy to store in an auto or BOB for emergencies. It also tastes fine with stored chlorinated water. I don't know how well it would do in the summer storing shortening, but then again, who wants cocoa then anyway?

Two one dollar bags of cosmetic squares (100 count each) and a three pound can of shortening can provide enough easily portable fuel to burn for more than 16 hours of cooking heat for less than 5 bucks. Just another idea for your layering options.

FREEZING GREENS

Old Mom

Personally, I've had very bad luck with freezing Greens, including Dandelion; ditto on blossoms. I'd freeze the tea, but not the blossoms.

The best results I've had on Freezing Greens is to 'flash freeze.' Blanch them in a steamer for a few seconds, lay them on a cookie pan, put them in the freezer for about 5 min. Poof, they are flash frozen. Then, put in a zip lock bag and freeze.

Now, the trick is thawing. They are never the same, just look at frozen spinach from the store. That is the best of the greens to freeze. If you want, you can take those greens and mix them in cream cheese and make Creamed Dandelion Greens. IMHO, that is a waste of cream cheese. But, some folks like it better that way. Just personal taste and preferences, I suppose. Try a small batch and see if you all like it. Mine don't... but maybe yours will? Just keep in mind that mine eat so much outside, that when they come inside to eat, they are often full. Just life in Berry World...LOL.

I think a packet of Spinach seeds is fairly cheap. Probably you don't need to plant the whole packet... You can eat Dandelion greens, just make sure than the greens are from PRE-BLOSSOM plants. After they blossom, they are edible but oh so bitter. Try to get the greens from pre-blossoms; they are pretty obvious once you study them. Just tell them it is a French salad, and put French dressing, French fries, and French vanilla ice cream (skip the horse for now) and call it French Night. LOL.

If you pull them out from the root, you see that little bulb looking thing? You can fix it just like turnips. Also, see if you have any wild grapes about; if you do, take those leaves and substitute them for cabbage in stuffed cabbage.

SEAFOOD SALAD

Old Mom

Easy, and if you've got some crab and shrimp, there are some good prices at present:

half of a pound of salad shrimp, canned, frozen, or fresh

mayo

half of a pound of shredded crab, canned, frozen, or fresh

dillweed

half of a bag of shell macaroni

powdered garlic

*pimento

 

Boil up the noodles, drain, and allow to cool. Add shrimp, crab, & noodles, and mix. Add Mayo starting with about a half of a cup, but you can add more or less to taste, but should be about the consistency of tuna fish. Add about 3 shakes of dill weed and about 2 shakes of garlic powder. If you want to get fancy for a party, you can add pimento, but if you are out in the boonies and you have all or even part of the above in your stores, it is easy to do.

A GALLON OF YOGURT

Old Mom

7 cups of powdered milk

1 cup of plain yogurt (non-gelatin type)

Clean sealable container

1 gallon of 105-110° tap water

2 measuring cups

Stirring spoon

Thermometer

 

Clean everything you'll be using- a sealable container, two measuring cups, a stirring spoon, a thermometer.

Fill a sealable container with 1 gallon of 105-110° tap water. One of those ice cream buckets that have been emptied works nice, although you could use a 3 gallon bucket if your cooler was big enough. Add 7 cups of powdered milk, and 1 cup of plain yogurt. Make sure it is with an active culture. Stir until the yogurt is dissolved, about 2 minutes. Seal the container and place in an insulated cooler, if it is a cheapy styrofoam one you might want to tape it shut. Fill the cooler with 105-110° water. A sunny window works..if it is out of the way.

Close the cooler and let sit undisturbed for 8-24 hours. Check it at the 8 hour mark. If the liquid has a slight tint of yellow, it is halfway done; however, after 8 hours you should have some kind of clotting of the milk. 18 to 20 hours should do it, so it is a plan a day ahead sort of thing When done, remove 1 cup of yogurt for the next batch, enjoy the rest. Mix it with berries or whatever after it is plain yogurt. You cannot do the flavoring until after the yogurt is done.. or you end up with real disgusting 'glop'..

It is WONDERFUL alone, if you like plain yogurt. Since it isn't 'gelatinized' like Dannon fruit flavors, it will have a slightly lumpier consistency; this is easily overcome by simply making sure you've mixed it very well. A small hand blender on a low setting (or a drill with a blender bit), can help make it smooth like the store-bought type. But make sure that cooler is clean; fish guts don't make for a good yogurt. Well, it may be okay to bake it with salmon, but not as a basic eating yogurt. Even better than the cooler is a box style dehydrator but I've not done it that way yet. The cooler I have on my counter still for the current batch, but I have a batch done.

It is, however, plain yogurt, and while I do like it, some like to add a bit of fruit or something. Others like to bake with plain yogurt. In bread baking (which I do a lot of), if your yeast or sourdough 'croaked' or if you want to try something 'different' you can raise bread with yogurt and baking soda (yes, I've done that too, Once...it is a real sour dough).

My kids think that it is disgusting to eat plain yogurt. They like all kind of berry/fruity things in it, so after you have your plain yogurt made, scoop out a batch, and mix it with some kind of fruit if you just want to eat it. Even vanilla flavoring will work, but I recommend something a bit sweeter. Blueberries are fairly popular, raspberries, bananas, just about any pie filling around will work. You mix it into the plain yogurt after it is made.

You can also make frozen yogurt from plain yogurt, but I don't do it often because I have one that is non-yogurt based that is much better which I've used for many years. If you want, I can post it. I also use yogurt as a cheese starter...but I am doing a bit of work at present to see if I can get it to dehydrate in the cheese starter state such that it will work in the various cheese starter cultures I've been using.

Yogurt can be used to make fruit roll-ups. One thing I made last night:

2 ripe bananas, 1/4 cup of yogurt, 3 tablespoons corn syrup, a pinch of citric acid. Whiz it (chop it in a blender or food processor), spread it out on a fruit roll-up tray, (or plastic wrap), dehydrate (temp setting if you have one is 135) for about 4 hours. Remove, cut apart, re-hydrate for another hour (where I am now is this last stage). It is good, sort of like taffy. If you really detest yogurt, substitute peanut butter above, and try that..

Anyway.. if you have yogurt, rennet tablets, powdered milk, and some form of citric acid, you can make many cheeses. That way all you really have to worry about is keeping your yogurt alive. IMHO, putting a yogurt culture in a bug out bag is a bit far fetched...but a fruit roll up made from yogurt might work as something to balance out your food supply.

Now.. if you are interested in Mozzarella cheese.. hum.. yummy. You can get next Sunday's pizza cheese happening today if you want. But try the yogurt; see how it works out for you. You could probably scale down the batch if you aren't sure, divide all the proportions by 4, and make it in a Mason jar. I have a large enough family that a gallon of yogurt will last a while, but not that long. Let me know how you pan out.

Just don't keep the cooler in the same room in which you are raising your yeast bread. Something about yeast and yogurt just doesn't work for me, I have to keep them on opposite ends of the house.

1 cup of yougurt contains 105 calories or thereabouts.

CLOVER TEA

Chelly

Here is one of my favorite recipes for a tea that will knock a cough right out of you.

1 tsp. of orange peel or 2 tsp. lemon juice

4-5 stalks of red clover (stems, leaves, and flowers)

2 in. piece of willow bark(optional)

4 mint leaves

2 cups cold water

1/2 inch of chopped ginger root

Heat water to boiling. Place clover, willow bark, mint leaves, orange peel, and ginger root in a tea pot and pour the boiling water over the dry ingredients and let it steep for 8 minutes. Pour through a strainer into your cup, drink it as hot as possible. I like it sweetened with honey, and if I am really, really bad off, I'll add 1/2 oz. of Southern Comfort (the honey and willow bark should not be used if you are giving the tea to a young child.)

HARDTACK

Ric Carvalho

Probably the one, first, and most requested recipe on the net, in the discussion groups, or anywhere ACW enthusiasts get together, is for hardtack (also known as 'tack, ironplate biscuits, army bread, and other colorful names). OK, out of the 1862 US Army book of receipts, is one that is guaranteed to keep your dentist happy with bridge and upper plate work, and not satisfy your culinary hunger. But these actually work and stay fresh for eons.

5 cups flour (unbleached)

1 tablespoon baking powder

1 tablespoon salt

1-1/4 cups water

Preheat oven to 450° F.

In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands.

Take this mound of dough, and flatten it out onto a greased cookie sheet (the ones with a small lip around the edge...like a real shallow pan...), and roll the dough into a flat sheet approximately 1/2-inch thick.

Using a bread knife, divide the dough into 3x3 squares. Taking a 10-penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way through, at even intervals (Village tinsmithing works sells a cutter that does all of this...works great!).

Bake in the oven for approx. 20 min. 'til lightly browned. Take out and let cool.

Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will have a hard time chewing.

CORN COB JELLY

Pooch

Tastes similar to very mild honey ...

12 medium sized red corn cobs

2 quarts water

1-1/4 ounce package powdered pectin

3 cups sugar

Wash cobs and cut them into fourths. Put them in a large dutch oven or pan and bring them to the boil. Lower the heat and simmer for 40 minutes. Strain the juice and measure 3 cups of it into a large pan. Add the pectin. Bring to a boil and add sugar. Bring to the boil again, continue boiling for 5 minutes.

Skim the foam from the surface. Pour into sterilized jars, add lids and rings. Invert jars to cool and seal.

From The 20th Century Homekeeper

MORE JELLIES

Old Mom

You do these with or without pectin.. as you like. Personally, I don't have the patience unless it has a box of pectin.. but it is up to you. Also, after made, put in sterilized jars and lids, process in a boiling water bath for at least 10 minutes (that is 10 min. of the water at a rolling boil with a lid on and the jars in a wire basket inside the boiling water... OK?)

CORN COB JELLY

Boil 12 bright red corn cobs in 3 pints water for 30 minutes. Remove from heat and strain. If needed, add enough water to make 4 cups liquid. Add one package fruit pectin and bring to full boil. Add 4 cups sugar and boil 2 or 3 minutes until jelly stage.

This jelly taste a lot like apple jelly and has an attractive red color.

PEACH-PLUM JAM

Wash, peel and pit 4 cups peaches and 5 cups red plums. Cut fruit into small pieces and place in a large pot. Add 8 cups sugar and 1 thinly sliced lemon, stirring well into mix. Boil rapidly, stirring constantly until jellying point is reached, or until thick.

Remove from heat, skim and stir alternately for 5 minutes. Ladle into hot jars; seal.

Yield: 12 half pints. The blending of the two fruit flavors and lemon is the secret of the wonderful flavor.

RHUBARB JELLY

Wash and cut rhubarb into 1 inch lengths. Place in preserving kettle. Add enough water to prevent from sticking. Cook slowly in covered kettle until soft. Strain through jelly bag. Measure 1 cup juice, add 2T granulated pectin and stir vigorously. Bring to boil. Add 1 cup honey and continue to boil until jelly test is secured.

SASSAFRAS JELLY

Boil sassafras roots 1/2 hour and strain. Measure 2 cups of this tea into pan. Add one package of powdered pectin and just barely bring to boil. Add 3 cups honey and 2T of sassafras root bark that has been grated to a fine powder. Simmer 6 minutes.

If anyone out there has some sassafras root bark to share.. please let me know.

YARROW TEA

Someone sent me this recipe from the Alpha/CGSN Message Board. I lost the sender's name but not the recipe - let me know where this came from and I'll credit the cook!

Here in Southern Ohio, we have an abundance of a wonderful medicinal plant called Yarrow. Yarrow looks similar to Queen Anns Lace. It has cluster of off white blooms and the leaves resemble little fuzzy ferns. Blooming season here is from about mid-May until mid-August. Yarrow helps to heal wounds and the leaves are used to stop bleeding.

I've used Yarrow and ginger in a tea to help relieve colds and flu. I learned about this plant through various articles. And from plenty of trial and error, and many award winning dramatic performances from my guinea pig children, I've come up with a good tasting tea recipe:

1 whole yarrow plant, cut up in med. pieces

1 tsp. fresh ginger root

1 cinnamon stick

2 tsp. orange pekoe tea

2-1/2 cups cold water

Honey or sugar (optional)

Place all ingredients in water, heat 'til boiling, let seep for 10 min. Strain and serve with honey or sugar. This tea is good for reducing fevers, relieving cough and congestion, and will help you to sleep.

FILLET-O-SNAKE

Chelly

So bugs don't interest me, but snake does. Here is a recipe taken from Fishers Wild Game Recipes at http://www.kern.com/~dfisher/recipe.html. I've been wanting to try it, but I haven's even seen a snake this year.

4 1-1/2' Snake fillets

1 pound mushrooms, sliced

5 tablespoons butter

1 tablespoon flour

2 tablespoons onion, minced

1/2 cup red wine

salt to taste

pepper to taste

pinch of garlic powder

 

Heat 2 tablespoons butter in a fry pan, sauté' fillets 5 minutes on each side. Remove fillets and drain pan. Add 2 tablespoons butter to pan, sauté mushrooms and onion until tender, add red wine, cook over low heat until contents are reduced to half.

Mix 1 tablespoon butter and flour to for a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste. Place snake fillets on a serving platter, pour sauce over snake, serve.

This recipe goes well with fresh bread, steamed broccoli or Brussels sprouts.

NUT OIL

Kaitlin

Here is what I have in my notes about getting oil out of nuts. It doesn't say anything about seeds and I have no references as I took these notes as I came across them in whatever I was reading at the time.

  • Pound nuts until opened and nutmeats loosened, pour water over all and nutmeats will float (specifically hickory).

  • Skim off nutmeats, crush to smaller pieces, cover w/water, bring to boil for 15 min., strain, let liquid cool and skim off oil. Also salvage the nuts.

  • Once cooled the skimmed part will make an oily butter substitute which you can add the nutmeats too if desired.

The cold pressing that Relic talked about would probably be better nutritionally, but this way will provide fats at the very least.

We all have recipes for stored foods, but I have found some for 'natural' foods. Perhaps I can titillate your palate with such delicacies as:

Pygmy

CREAMED TUMBLEWEED

1/4 cup butter or bacon fat

1 tsp salt

2 quarts tender tumble weed, stems and leaves, cut up

1/2 tsp basil leaves

1/2 cup boiling water

1/8 tsp black pepper

1/2 cup light cream or half & half

 

Heat butter or fat in a skillet or heavy saucepan. Add tumbleweed, salt, basil, and boiling water. Cover and cook until tender. Add cream, pepper and serve at once. Serves 6-8.

MUM CHOWDER

Petals from 1 doz. medium sized chrysanthemum flowers

Juice of 1 lemon

1 potato, peeled and chopped1

tsp. salt

4 slices bacon chopped

1 medium onion chopped

2 Tbsp. butter or margarine

1 qt milk

1 cup chopped clams

salt, pepper to taste

Tear off base of mum petals and toss into a bowl of cold water to which 1 tsp. of salt and lemon juice has been added. Rinse, drain, and pat dry. Boil potato until tender. Add bacon and boil 2 more minutes. Drain, sauté onion in butter 'til tender, combine all ingredients except petals and simmer, uncovered for 10 minutes. just before serving add petals.

These are just a few of the recipes that are combined in a book I have of edible plants, authored by Charlotte Bringle Clarke, titled, Edible and useful plants of California. While the Mum recipe is more decorative that utilitarian in my opinion there are many, many useful recipes in this book. Many of the plants grow not only in CA but in other regions as well.

"Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side..........."Ezekiel 4:9

Courtesy of Survival Ark

EZEKIEL FLOUR

Carol Levergood/God's Recipe

Serving Size : 1

Preparation Time :0:10

2-1/2 cups wheat berries (hard)

1-1/2 cups rye berries

1/2 cup barley, whole and hulled

1/4 cup millet, whole and hulled

1/4 cup lentils, green

2 tablespoons great northern beans

2 tablespoons red kidney beans

2 tablespoons pinto beans

Measure and combine all the above ingredients into a large bowl. All dry ingredients are measured as *rounded* cups, teaspoons, tablespoons. Stir until well mixed.

Pour the above ingredients into a flour mill and grind. The flour should be the consistency of regular flour, not coarse. Coarse flour may cause digestion problems.

DIVIDE FLOUR in 2 EQUAL PARTS. Half of the flour is to be used for the following recipe to make 4 breads (cakes) weighing 1/2 pound each. Store the remaining half of the flour in a freezer or refrigerator.

This full flour recipe is enough for ONE person to eat Ezekiel Bread (cakes) for EIGHT days.

EZEKIEL BREAD (CAKES)

Carol Levergood/God's Recipe

Serving Size : 1

Preparation Time :0:30

1 cup warm water -- 110-115°

1 teaspoon honey

1 tablespoon SAF yeast

1/2 recipe Eziekiel Flour/God's Recipe

1 teaspoon sea salt

1/4 cup olive oil, extra virgin -- first cold-pressed

1/2 cup honey

1 cup water

Measure warm water, yeast and 1 tsp. honey into a small bowl, stirring to dissolve. If using another brand of yeast, double to 2 tablespoons and let sit 5 minutes to proof.

Into a large bowl combine, flour, sea salt, oil, 1/2 cup honey and 1 cup water. Add yeast mixture. Stir together until well mixed. Add more water if necessary (1/2 - 1 cup) to make moist drop-cookie-type dough. (Too much water requires longer baking time - too little water results in dryer bread).

Spread out evenly on an oiled 11 x 15 x 1 inch pan. Let rise in a warm place for 1 hour. Bake at 375 for 15 minutes. Solar ovens may be used in case of power shortage. When cool, cut into 4 equal parts weighing 1/2 pound each. The texture of the bread will be similar to banana bread, moist and dense.

*A 4-day supply of God's Recipe Bread can be placed in an oiled loaf pan. Let rise 1 hour and bake at 350 for 30-45 minutes. Test center to make sure loaf is completely baked. Children also enjoy God's Recipe as cookies. All dry ingredients are measured as *rounded* cups, teaspoons, tablespoons.

Variations: Add ONE of the following combinations to the 4 day recipe:

BLUEBERRY/ BANANA

8 ounces blueberries (use juice instead of water in the recipe)

1 ripe banana, mashed

BANANA / NUT

2 ripe bananas, mashed

1/2 cup walnuts or pecans

RAISIN / PECAN

1/2 cup raisins

1/2 cup pecans

APPLE / RAISIN

1 large apple, grated

1/2 cup raisins

CARROT / RAISIN

1 medium carrot, grated

1/2 cup raisins

PINEAPPLE / WALNUT

10 ounces pineapple (use juice instead of water in recipe)

1/2 cup walnuts

DATE / NUT

1/2 cup chopped dates

1/2 cup walnuts or pecans

MOLASSES

decrease honey 1/8 cup

add 1/8 cup *blackstrap* molasses

 

 

EZEKIEL FASTING BREAD

2-1/2 cups hard red wheat

1-1/2 cups spelt or rye

1/2 cup hulled barley

1/2 cup millet

1/4 cup green lentils

2 T. great northern beans

2 T. red kidney beans

2 T. pinto beans

Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl:

4 cups lukewarm water

1 cup honey

1/2 cup oil

2 T. Red Star Yeast

Set aside for 3-5 minutes to allow yeast to grow.

Add to yeast mixture:

2 t. salt

fresh milled flour from above mixture of grains

Stir until well kneaded about 10 minutes. This is a batter-type bread and will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans or 3 med. Loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for 9x13 pans.

For fasting, divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day.

EZEKIEL 4:9 MIX RECIPE (FLANAGAN VARIATION)

JGNWOOD@aol.com

8 cups Prairie Gold hard white wheat

1/2 cup spelt

1/2 cup Kamut

1/4 cup lentils

1/4 cup millet

1/2 cup of mixed beans
(pinto, pink, and navy)

Grind these grains into fine flour to make 13.5 to 15 cups of flour to use in our regular bread recipe:

FLANAGAN WHOLE WHEAT BREAD

9-10 Cups Wheat Berries
(or Ezekiel 4:9 Mix)

2/3 Cup Oil

5-1/2 Cups Hot Water
(not distilled or reverse osmosis)

2/3 Cup Honey

1 tsp. Ascorbic Acid or Citric Acid

3 Tbs. Yeast

1 Tbs. Salt

1/3 Cup Gluten

Grease 4 medium bread pans. Grind the wheat berries with an electric or hand grain mill. Put hot water in the mixer with oil, honey, gluten and yeast. Turn on mixer or begin mixing with hand kneader. Add 5 cups of flour. Add salt and ascorbic acid. Add flour until dough cleans the sides. Knead for 10 minutes in an electric or hand dough kneader. Oil counter. Take dough out of mixer bowl and place on counter. Divide into four equal parts. Tuck under edges and place in medium loaf pans. Place pans in warm oven (150 degrees) or covered in a warm location for 35 minutes or until doubled in size. Bake at 350 degrees F for 35 minutes or until golden brown. Remove bread from pans and place on rack to cool. (A solar oven that reaches at least 300 degrees will do an excellent job baking this bread.)

6 GALLON PAIL CONTENTS FOR EZEKIEL 4:9 MIX (FLANAGAN VARIATION)

We decided to prepare our Ezekiel 4:9 mix ahead of time in 6 gallon pails, because getting into 8 different pails in order to make some nutritious flour is not very convenient.

19 quarts Prairie Gold Wheat berries

5 cups Kamut

5 cups spelt

2-1/2 cups lentils

2-1/2 cups millet

2 cups pink beans

2 cups white beans

1 cup pinto beans

Divide the above contents into approximately 5 parts. Add the ingredients to the pail in layers, carefully mixing the ingredients after each layer.

When pail is full, mix well. Seal bucket. Use as needed for sprouts, flour, flakes, cracked grains, bulgur (substitute for rice in recipes), etc. We placed a Gamma lid on one of our pails to provide easy access to this nutritious mix for all flour uses. When it is empty, we refill it with another pail of mix.

We have been using this mix in our recent bread classes along with our usual 100% whole wheat bread, and many comment that they like the flavor of our mix better than the 100% whole wheat bread. We are confident that this mix will serve well as our famine rations in times of emergency.

RECIPES FROM COOKIN' WITH HOME STORAGE

CHARCOAL

Charcoal is a very useful fuel. It can be made from twigs and limbs of fruit, nut and other hardwood trees; from black walnuts or peach and apricot pits. It makes a hot fire which gives off little or no smoke.

To make charcoal, simply put the wood in a can which has a few holes punched in it. Put a lid on the can and `cook" it over a hot fire. The holes in the can will allow the gasses and flame to escape. The exclusion of oxygen keeps the wood from completely burning to ashes. When the flame from the holes in the can turns to yellow-red, remove the can from the fire and allow to cool. Store in paper bags or cardboard cartons.

EMERGENCY SURVIVAL BAR

3 C. cereal (oatmeal, cornmeal, or wheat flakes)

1 C. sugar

1/4 tsp. salt

1/2 C. Jello (optional)

3 T. honey

1/4 C. water

2 1/2 C. powdered milk

Add raisins if you like

Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.

Just for fun, the web page author did a nutritional analysis of the above recipe's contents using rolled oats and powdered milk fortified with vitamin A. He found this to indeed be a very nutritious bar. One bar contains only half of the nutrients of the whole recipe and therefore you may wish to set aside two bars per day to get the following:

Probably the biggest problem is the low vitamin C. However, in a pinch, a person could live a long time off these bars alone. They are also a bit short in the calorie department, but are excellent in protein, over half of the B vitamins, and excellent in the minerals category. These bars, no doubt, nutritionally beat many of the expensive bars you can purchase from the different companies, and properly sealed would probably last as long.

Al

EMERGENCY CANDLES

2 C. fine sawdust

1 lb. Melted wax

Chip or cut up wax into small pieces, and melt over water, never directly over flame or burner. It can be melted in the same can you're going to use for the candle. Put the sawdust in a shoe box and pour the wax over it. Mix it until it holds together well when squeezed in your hands. Pack and press the mixture into the can tightly and firmly. Make a hole with a long knitting needle. Add the wick, all the way down. Pour melted wax over the top to secure.

WHOLE WHEAT BREAD IN A DUTCH OVEN

1 pkg. dry yeast

1/3 C. lukewarm water

3 tsp. shortening

4 tsp. honey

4 tsp. molasses

3 tsp. salt

3 C. scalded milk

6 C. whole wheat flour

Dissolve yeast in water. Melt shortening and combine with honey, molasses, salt and milk. Cook to lukewarm and combine with yeast mixture. Add flour, enough to make a soft dough and knead thoroughly, using extra flour as needed. Shape in rolls and place in Dutch oven. Let rise not quite double. Bake at 350 degrees F. with 6-8 coals on bottom and 15-18 coals on top for 12" oven. Bake about 30-35 minutes or until done.

Copyright 1993 by Peggy Layton and Vicki Tate

MARINATED SPROUTED LEGUMES

Organic

Sprout up 2 cups of beans, any kind. Steam them for about 5 minutes. Some beans, such as soy, need more time; lentils need less. Cool sprouts, while mixing up

1 thinly sliced onion or rehydrated dried onions

1/4 cup scallions, tops & all

1/2 cup olive oil

1 tablespoon soy sauce

1 tsp. oregano or spice of your choice

Salt & Pepper

Toss with steamed sprouts; chill for several hours. Makes a nice crunchy salad.

TIPS FROM ORGANIC

  • Any cooked fish can be made into a sandwich spread by adding spices, some salad dressing or mayo.
  • Any cooked beans or vegetables can also be made into sandwich spreads, mash 'em up, add chopped onion, some garlic & spices of your choice, lemon juice will add some "zip" to bland beans
  • Nuts can be made into a tasty "milk", to 2 cups of boiling water add 2 tablespoons sweetener, as 1/2 cup nuts. NOTE that nuts with skins, such as almonds, may need to be blanched first in order to slip the skins off. Simmer nuts for 15 min, blenderize, strain, cool & dilute with up to 2 cups cool water. If you want a "cream" for desserts don't dilute.
  • To reuse steamed veggies... make a veggie hash by adding 2 diced steamed potatoes; stir fry quickly adding sautéed onions. Or use leftover veggies to make soup.
  • To make a cream soup.... To one cup of stock, add a cup of dry milk, 1/2 cup flour, stirring to avoid lumps, then slowly add to pot of soup. Beans can be ground to use as flour for breads or to thicken soups; also add protein.

PEANUT SAUCE

Organic

Mince up some onions & garlic, sauté in small amount of oil; some fresh ginger adds a good flavor. You can use dehydrated onions, garlic & ginger powder. Blend 1/2 cup peanut butter with 1-2 cups water or stock, add a tablespoon of honey, heat over low heat. Great for noodles, served over "boring" grain or vegetable burgers.

WHITE SAUCE

Organic

White sauce can be made easily by heating a tablespoon of oil (or butter or margarine powder, with 1 tablespoon flour dash of salt, onion powder & garlic powder, slowly add a cup of milk (soy, rehydrated.... using canned evaporated milk will give a sweeter taste to your white sauce. This can be used with vegetables. Dried mushrooms are a great addition.

BEAN LOAF/BEAN BURGERS

Organic

Cooked beans can be made into burgers or a "loaf".

To every cup of mashed beans add 1/2 cup quick cooking Oats, 2 tablespoons nutritional yeast (imparts a cheesy taste), some onion, garlic powder & spices of your choice. Also a tablespoon of peanut butter can be added to better "hold" burgers together! Any cooked grain can be substituted for oatmeal. You can also add bread crumbs or flour instead of oats, flour will give you a softer texture. Nuts, chopped can be added to these burgers.

Leftover vegetables can be made into burgers also. To each one cup of leftover, mashed vegetables, add chopped nuts, 1 cup quick oats or breadcrumbs, some soy sauce, and a tablespoon of oil or peanut butter.

CHUTNEY

Sometimes these grain vegetable burgers can be "boring" here's a quick chutney to add some flavor to these burgers!

2 cups chopped drained canned tomatoes

2 tsp. ginger

1/4 tsp. cayenne

1 tbsp. lemon juice

1 cup, chopped raisins or any dry fruit

1 tablespoon sugar honey or other sweetener

Combine & let sit while you are making the burgers

Stale & leftover breads can be used for croutons in salads, bread puddings, stuffing or...

BREAD & VEGETABLE HERBED CASSEROLE

Organic

4 cups cubed stale bread

1/2 cup chopped dry fruit

1/2 cup chopped onion, sautéed

3 tablespoons oil

1/2 cup chopped nuts

1 tablespoon soy sauce

1/4 to 1/2 cup stock or water

 

1/2 to 1 cup chopped & sautéed celery / mushrooms / leftover vegetables

Spices 2 tsp. your choice, sage, rosemary, oregano...

Mix & bake in lightly greased dish for 20 to 30 minutes, can be sliced & served with gravy. You can also add canned fish or meat to this dish

CHAPATIS

Organic

2 cups whole wheat flour or1 cup white & 1 cup wheat

1/3 cup yogurt or 1/3 cup thick buttermilk

1/2 to 3/4 cup water or stock/broth

 

Combine flour with yogurt, knead on a floured surface, divide into 12 equal pieces. Flatten & roll into about a 5" round. Place in med hot skillet, 20-30- seconds on each side, holds over open flame till the "bread flats" become freckled. Wrap in kitchen towel, until ready to eat. You can brush with a little oil or melted butter to keep them soft & pliable.

SAMOSAS

Organic

Yummy little fried dough packages filled with leftover vegetables & meat. Great for a "walking" snack or lunch with a salad & fruit.

Add spices to leftover vegetables & chopped meat, mash up well, and set aside to blend flavors.

Add 1 cup white flour & 1 cup wheat flour, or can integrate some bean flour, Garbonzo (chickpea is good). 1/3 cup oil, may need to add up to 3 more tablespoons of oil, depending on flours used. or you can use melted butter.

Knead to make a soft dough. Divide into 12 even/equal balls. Flatten & roll into 5-6 inch circles, place 2 tablespoons of veggie-meat paste fold over, crimp well to seal, fry about 15 minutes, about 7 min each side. Drain & serve with a dipping sauce or eat plain. Also can use mashed fruit (you must thicken it) & then sprinkle with cinnamon & sugar once you have fried them.

Don't forget your pets.... you can use some of those stored grains to make

DOG CRUNCHIES

4 cups various grains, 7-grain cereal etc

2 qt. Broth/stock or water

1/2 cup oil

1 TBL kelp/seaweed**

1 tablespoon nutritional yeast

1 tablespoon protein powder

1 teaspoon cod liver oil

400 units vitamin E***

1/4 cup dry milk*

dry egg powder*

unsulfured molasses*

any chopped seeds & nuts or dry fruits*

Soak whole grains overnight, cracked or milled grains need much less soaking! Soak in approx. 2 quarts broth/stock or water. Add oil (you can use oil that you have previously used to deep fry in) , kelp / seaweed.

Blend until smooth, spread on a lightly oiled cookie sheet & bake at 350 for about 30 minutes. Cool & crumble for your pets.

*Optional

** Note that seaweed is inexpensive & is a good source of vitamin & minerals for the pet owners also!)

***Poke a hole in a vitamin e capsule with a pin & squeeze out.

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