Welcome Guest [Log In] [Register]
Add Reply
a few recipes
Topic Started: Oct 19 2009, 07:47 PM (317 Views)
msearp99
Member Avatar

from other site-

All purpose Seasoning

(yields: about 2/3 cup)

Ingredients
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly and store in an air tight container to preserve freshness.

DEPRESSION CAKE

(USES NO EGGS)
3 C Flour 2C Sugar
1t Salt 2t Baking Soda
1/2 C Baking cocoa powder (unsweetened)
3/4 vegetable oil (Canola works well)
2 T white vinegar
2 t Vanilla 2 C cold water
Sift dry ingredients into 9 x 13 ungreased cake pan
Make 3 wells- Oil=1st vinegar 2nd vanilla =3rd
Pour cold water over all.....Stir with a fork
Bake 350 degrees for 30-40 min
Can eat with or without frosting....Butter, milk, powered sugar, vanilla & cooking cocoa combine for chocolate frosting.....!

NAVAJO FRIED BREAD

2 C Unbleached flour
1 tsp sea salt
3 tsp baking powder

Pour all ingredients in a bowl and mix. Add just enough warm water to create dough. Flour hands, knead dough. Roll out into round, flat disks. Place one inch oil in pan and heat to very hot- 350 degrees. Fry until brown, flip . Fry 3-4 minutes per side.

Friendship Cake Starter

1 package active dry yeast
3 cups warm water (105° to 115°F), divided
2 cups all purpose flour, sifted
2 tablespoons sugar

Starter food (flour, sugar and water)

Dissolve yeast in 1/2 cup warm water, stirring well; let stand 5 minutes or until bubbly.

Combine remaining water, flour and sugar in a medium size, non-metallic bowl; mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80°-85°F) three days, stirring 2-3 times daily.

Place fermented mixture in refrigerator at this point. Stir daily and use within 11 days. Always bring starter to room temperature before using in cake recipe. Allow to set in a warm place for one hour or longer before using. Stir well, then measure amount needed for recipe.

Or on day 10 divide the mixture. Measure two to three cups starter for recipe. Divide remaining starter into one cup portions. Place in plastic or glass containers, loosely cover with plastic wrap. Keep one cup for yourself and give one cup each to friends along with the "Nurturing Your Starter" instructions and cake recipe.

Nurturing Your Starter--Your starter should have a sweet yeasty smell. If at any time you notice signs of spoilage toss the starter and begin again. Do not add milk, cream, or eggs to starter or it may produce harmful bacteria.

Day #1 -- The day your receive your 1 cup of starter, stir the mixture with a wooden spoon, let it sit on a counter, loosely covered with crumpled plastic wrap or wax paper for one day. Do not refrigerate at this point. Use a nonmetallic container.

Day #2, 3, 4 -- Refrigerate, stir the mixture each day, keep loosely covered.

Day #5 -- Transfer starter to a larger glass or ceramic jar or bowl. Add the following "starter food."

1 cup water
1 cup flour
1 cup sugar

Stir to mix, cover loosely and return batter to the refrigerator.
Mixture will expand. Your container should not be more than half full.
Refrigerate the starter at this point.

Day #6, 7, 8, 9 -- Stir only and keep refrigerated, loosely covered.

Day # 10 -- You may need to transfer the batter to an even larger container.

Add more starter food and stir. Allow starter to sit at room temperature for one hour. Remove 3 cup for three friends, and measure 3 cups for the following recipe.

note: If you keep a cup for yourself, start over, beginning with Day #1.

Sour Dough Starter

2 cups warm potato water, saved from cooking peeled potatoes
3 tablespoons sugar
1¾ cups unsifted flour
½ teaspoon salt

Mix well and cover and set crock in warm draft free place. Allow starter to work 12 to 24 hours before using.

Camping Bread


2 C whole wheat flour 2 T butter (margarine)
4 T Baking powder 1 C water
1 T Salt
Mix Flour and salt, add butter, rub in lightly, then water and mix well. Grease frying pan and pour in batter and bake very slowly over fire. Turn on other side to brown.

Offline Profile Quote Post Goto Top
 
msearp99
Member Avatar

Beef Jerky

1 1/2 lbs Flank Steak, partially frozen (easier to cut)
1 t salt
1 t liquid smoke
1/2 t garlic powder
1/2 t ground black pepper
1t onion powder
1/2 C soy sauce

Slice flank steak in thick slices diagonally across the grain. Combine seasoning mixture and brush on both sides of meat. Arrange meat slices on 2 shallow pans. Place in preheated, very low 200 degree oven for 8-12 hours, turning meat several times to dry out evenly. Or hang outside on string, away from animals, in cool, airy place to dry. Store in refrigerator or freezer. Makes 3/4 lb.
*shared by Member on 9.12 site *
Offline Profile Quote Post Goto Top
 
goatlady

Oh my gosh...the friendship cake is wonderful - but you'll gain major pounds trying to keep up with using all that starter! I finally just had to quit making it.

Thanks for the recipes. I'm going to try to find some to share when I get some time.
Offline Profile Quote Post Goto Top
 
msearp99
Member Avatar

Sesame Squares

1/2 C honey
1/2C peanut butter
1 C Powdered Milk
1/C Shredded coconut
1 C Sesame Seeds

Heat honey & peanut butter. Add dry milk, coconut and seeds. Mix
an pat into square pan. Refrigerate to set. Cut into squares.
Offline Profile Quote Post Goto Top
 
msearp99
Member Avatar

Fruit Laxative

1 C water
1 C sugar
Cook until it threads

1 pound raisins
1 pound figs
1 oz. Senna leaves or 5 Tblsp. powdered Senna
Grind all together and mix with the syrup. Store in a quart jar in refrigerator. Take 1 teaspoon at bedtime

Note: resource is .ning site/preparedness
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Food & Water · Next Topic »
Add Reply