ICE CREAM 1925, GEO. WASH. CARVER'S RECIPE

Back to Basic to a 1925 Ice Cream from George Washinton Carver recipes.

1 pint of peanuts (chop and roasted)

2 cups of sugar

2 quarts of milk

1 pint of cream

2 teaspoons of Vanilla

At this time everything was ORGANIC AND NOT POLLUTED AS OUR FOOD IS TODAY. KEEP THIS IN MIND IF YOU WANT EXCELLENT TASTE.

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OLD PIONEER CASSEROLE BREAD

Old Pioneer #CasseroleBread is a must recipe if in a pinch...more artesian style. This bread actually came out of our Grandma Done's pioneer recipe book, that she wouldn't let me borrow, so I copied it right there. Then took it home and have been making it since. I love the hard crust and the easiness of it! It makes up differently if you use white flour than whole wheat or combo. Both is economical and easy for anyone to make for the quickest for busy working mom's. It's simple and cheap...still artisan if you decide to add some seeds, sunflower, sesame, mullet, i.e. (Why couldn't you adapt their recipe and method using almond, coconut and brown rice flour for gluten breads?) (Use part sprouted flour's coming into the health food stores)
Ingredients
6-cups flour
3-cups warm water
1 Tbs. Yeast
2 tsp. salt
*Optional is to use potato water or flakes i.e. it does something good to the bread. Yum. I discovered it by accident.
Mix all ingredients and cover in airtight container until doubles in bulk.
Beat down for better texture
Put in bread pan (casserole corning ware dish is great) or container, (I've used large tomato cans i.e to bake this bread in. If too tall take out the wire rack in the top of the oven (adjust.)
Brush with butter (shortening) Let rise to top of pan
Bake at 350 for approximately 35-50 minutes (depending on your oven, elevations, and the size of your bread baking container) No mention of bread makers or modern gadget to help in bread making process in this era of our Pioneers. Here's how they managed. So this was a delight. Because we're too busy to knead bread! You can use all wheat (or mix 1/2 and 1/2). When you do add all whole wheat add less Whole-wheat flour or a little more water, than when using all white unbleached flour. You can sprout or add in a little fiber (2 tbls flaxseed meal) to wheat flour. But do the original recipe before adjusting any of it. The more you do this recipe the more ideas you'll come up with.
Here's another version of the same method, but with a lg pot and lid I added it in for the photos too.

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COUGH SYRUP (HOME MADE)

Herbal Formula for Coughs (children) We know the cough syrups in the stores are bogus if you've been watching last years news. In fact in some areas are not even being sold. People forget,as they've come out with the same old newer versions but are the same thing as the old that didn't work with corn syrups and worse. By the way Glucose sugar is the same as corn syrup and now I've noticed on labels they tie the syrup to; maple syrup and corn. Give us a break! What are they really hiding? Note; that honey is a good cough syrup in and by itself--- if its raw and has the original enzymes and vitamin C etc. Their pasteurized, watered down varieties found in stores are not. All are trying, to cover up their mistakes by giving them new healthier names.
Try making up healthy herbal cough syrup of your own as your grandmother did.
Ingredients;
1/2 tsp anise seed (found in the culinary sections of stores)
1/2 tsp thyme (These ingredient are always found in European cough drops called Ricola, no corn syrups and lots of herbals such as Vit. C, Elderberry, horehound, hyssop, lemon balm, linden flowers, mallow, peppermint, sage, thyme, wild thyme, and extracts of fruit and vegetables.)
*If lungs are involved or asthma also, add in Mullein to the formula.
Add to 1 cup boiled water and steep 10 minutes then strain
1 tsp honey (Good Organic Honey is an antibiotic)
Dosage: 1 tbs every 1/2 hour
Note: Its possible to use this formula and add in another herb mentioned above instead of thyme or adjacent to it. Making formulas is just cooking with herbs_ (vegetables.) That's why they are in this recipe blog :)
http://earthsorganicnews.blogspot.com/2010/12/bronchial-asthmatic-formulacomfrey.html

Some Bronchial Asthma experience:
I've had Bronchial asthma in the winter and an awful cough very young to which my step-father had very little patience's to hear it all night. He gave me 1 tbs of whiskey with sugar, to get it down) and that was the end of the episode entirely! My two parents were uneducated, migrate workers, and knew of only the simplest remedy's passed down. However, they always work so "Go figure." (Note: my parents never drank liquor,)
The other grandmother remedy is to simply go in the garden and get organically grown onions. Chop them up and boil down to a syrup; drain, then add honey to taste. This is all they had. No drug stores for drug formulas.
Mother's favorite, and my daughter's, (whose husband is a physician,) uses simply hot water with lemon and honey. She said that works just as good if not better than other things for the flue.
{This is a remedy that goes back to "Shamans" in ancient Egypt which used a black cotton thread tied loosely about the neck...interesting!!! Do let us know if this work too.} I thought it was unique.
Flue Formula:
By the way I use the onion recipe but chop up the onion, bake it until a bit crisp. (give it a nice color) Then, pour ACV over the mixture and sweeten it with honey. I've added herbs sometimes to make it more parasitical and stronger such as, Cloves, oil of Wintergreen and Lobelia. This is very optional. One could use their own personal favorites, another might be to adding in oil of Eucalyptus i.e. (Vary the oils not all in one formula, these are just suggestions on how to make your own flue formula. With flue's you need to kill the fungals involved.)
Add Vick Vapor rub into the orfus areas such the nose. Dab a bit in the palm of your hand, dip-load some with you finger with a bit of apple cider vinegar for the head flue...It works! This medication is herbal (foods,) It will not have to be filter though the body, but will only effect the head area immediately. (Careful, with small children...Use more caution.)
http://shermsorganicnews.blogspot.com/2009/12/h1n1-or-mad-cow-disease.html

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HONEY ALMOND DATE BALLS

It's nice to have some delicious and healthy holiday treats. These can be rolled in coco nut or powder sugar. Look at the link below for other ideas too.

Preheat oven to 350 degrees

Ingredients:

1/2 pound raw almonds

1/4 cup honey

Vegetable oil for forming balls

Grind almond in a food processor until finely chopped. Transfer to baking sheet and toast in oven for 5-7 minutes, until fragrant and a shade darker.

Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls once formed.

These picture may help...

http://culinaryalchemist.blogspot.com/2010/01/put-some-snap-crackle-pop-into-your.html

Tags:
Almond Coconut Candy Bars This is the best odd recipe site. Go to the archives.

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OATMEAL COOKIE (GLUTEN FREE)

No-Flour, Oatmeal Cookie (gluten free)
This is a no flour complex very high in fiber acceptable breakfast or a great pick me up snack recipe. A nutritious and very simple basic treat. It makes this the best organic oatmeal cookies ever. So much better than the ones from from health food stores that have preservatives and too much junk in them. Substitute some of the organic whole oats to whole-wheat flakes or other grains when you get use to doing this recipe. When making oatmeal cookies oatmeal flour is the best for tasty cookies. Coconut, peanut butter and chocolate chip and such can be added in after making it from the original recipe first. Also, this makes up a big batch for large families (or to freeze). You may prefer to ½ the recipe making smaller batches. My neighbors use to come to my house to get this cookie. I use to always have it on hand but then my daughter moved. It was her favorite cookie recipe. I waited many years to find this kind of recipe. I've looked at the vegan recipes (google image: oatmeal cookies) and they use whole wheat flour and/or apples sauce etc. I'm only going to put in this blog post one best recipe. True this make up a lot, but you can use it for granola cereal if it get hard. I do like to bake them more crispy instead of soft. You can do either. Just cut the time baking.

It may be a good recipe to store and pass onto you next generation. However, you may not want to share these gems.
Totally...Oatmeal Cookies (no flour- gluten free)
4 cups organically grown whole oats is best (I buy from HFS the big size non instant oats)
1 or 1-3/4 cups dark brown sugar (or, to taste)
1 cup of pressed sunflower or safflower oil or Mono oil Canola oils is junk!
Let the above three ingredients stand for eight hours.

Then mix together the following:
2 well beaten organic eggs to hold them together
½ teaspoon sea salt (high in magnesium)
2 teaspoons almond extract
1-cup nuts (slivered or chopped almonds, or raisins i.e.)
Use the smallest ice cream scoop for dropping the "haystack" looking oats on a cooking sheet and round together the edges or it will brown to much. Bake for about 10 minutes or longer if you desire a crispier cookie. They need to be first baked (abt 10 minutes at 350) and then cooled down right on cookie sheets before removing them or they will break apart.

Be patience they're well worth the wait. Some like these crispy, or medium. Also they will naturally crisp up in storage. (Half the recipe)

Do not sub "diet sugars or high fructose types of sugars" I've done honey too...mmmm ... don't care for the moist cookie. It's the egg and sugar that holds them together but it has to be soaked and baked in then cool to do the trick.
**GRANOLA: Layer the mixture out, depending on size of your lined baking tray-lined and slowly baking them at 250 for 40 minutes. Or for a more crunchy bites up to 1 hr. depending on tray size, thickness and your oven. Also, just crunch up the left-over cookies in milk, works great too. (Add in other ingredients)
©2005-7 All publishing right reserved
http://sherms recipes.blogspot.com/2010/07/refrigerator-oatmeal-cookies.html

YOGURT STARTER AND ITS CHEESE

Homemade Yogurt and Cheese
Home Made Yogurt Seventy percent of the immune system is in your digestive track. The obvious answer to good health and weight-conscious individuals is plain unadulterated yogurt which can be sweetened with fresh fruit. And is easily made "our way" at home. Your can start with any type of milk-cow, goat, sheep, camel, water buffalo, yak and even mare's. To your milk add the yogurt culture starter that you have bought at the health food store (1 tsp. to a quart, directions on package) Or at (Chr. Hansen's Laboratory, Inc. 9015 W Maple St., Milwaukee, Wisconsin 53214) Or, use 3 TBS. of a good bacterial commercial yogurt to one quart of milk. Stir the mixture a bit and then pour into a glass container with a cover. (You can use a one quart Mason Jar, or smaller.) Don't fill the jar to the top. Put the jars into warm water in a large stew pot and put the pot in a just-barely turned on oven, (warm water covering the bottom of pan) set to cool side of the "warm" setting. Some ovens can be left on the "off" position and the pilot light provides enough warmth. It should stay at about 110 - 115 degrees for a three hours. (5 degrees above or below can make the difference in taste) (Preparing with the same idea as for yeast_in breads) Or, use a crock pot on low with water, turn pot off, then add pint jars of yogurt, put lid back on the crock pot for about three hours and refrigerate. If the yogurt over heats use anyway in cooking, especially pancakes (in blog) Yum! If your oven isn't stable, then perhaps you kitchen sink will do: just surround you jars with warm water which you can change from time to time as it cools. You can also put the milk and culture into the top of a double boiler, over water that keeps it to the right temperature, hot but not boiling. (use a candy thermometer) And you could use an oven light (100 watts), heating pad, crock pot on low, pan of water in electric frying pan, or buy a professional one usually from the health food stores or on line. If you have a casserole, then wrap it up in a warm woolen blanket or sweater and leave it overnight. The number of hours the process takes varies with the amount of culture you've put it in, the temperature that's maintained, and the weather conditions. Keep testing the yogurt until it reaches the consistency you like (for thicker you can add 4 T. powdered milk to a gallon of milk) If the yogurt has been pasteurize that you got your start from, may not work if it doesn't have a live culture in it. When the yogurt is the consistency of creamy custard, whisk it out of the warmth and put it into a cool place. It may take 3-7 hours in fridge to reach the proper consistency. If you leave it in the warmth too long you may get a cheesy texture. And the longer it sits, the tartar it gets. When finished, yogurt behaves just about like milk but it's actually better behaved because it's impossible to curdle, sour, or clabber it. You can whip it and the thicker the better for that. You can liquefy it and make cheese out of it. (There are some recipes for this on the Internet)
However...when you cook, bake, or heating yogurt you are destroying its beneficial bacteria Lactobacillus, Streptococcus (and too, get your starter from as many bacteria as possible). Happy Flora and welcome to pro-biotic's, one of nature's best healers. see at http://www.mountainhighyoghurt.com/ (this co.has the L.Bulgaricus, S. Thermo philus, Bilidus,l. casei in their yogurt) Get the plain not with the fructose in it. Yogurt Cheese: Yogurt cheese is firmer and creamier than yogurt because much of the water has been drained off. Use it to top baked potatoes and fresh or cooked fruits. It's also an excellent spread for toast and bagels. Check well-stocked food stores for yogurt without stabilizers. Yogurt with such additives cannot be drained as thoroughly.
USE: 1 pint plain yogurt Special Equipment: cheesecloth Line a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the cheesecloth and leave covered and refrigerated for at least 8 hours, or overnight. Discard the liquid in the bowl. The yogurt remaining in the sieve is yogurt cheese. Use in recipes. Or use the home made yogurt here. Yield: about 1 1/2 to 1 3/4 cups and 4 cups yogurt will yield about 2-2 1/2 cups.
http://earthsorganicnews.blogspot.com/2010/12/yeast-infection-remedies.html
Yogurt has anti-aging properties, The Road to Perfect Health in the gut... by Brenda Watson tell more. To regain health you need 15 billion bacillus in one time released serving etc. read her book for more details.
Note: Buttermilk, Sour Cream, CREAM CHEESE, CHEESES, PICKLES, and Sauerkraut, olives, etc., all fit under this fermenting category.
* USE YOGURT INSTEAD OF BUTTERMILK...IN BISCUITS.
*Making Labneh (See on the Internet Images....)

POLENTA FOR BREAKFAST?

Polenta can be a meat or potato substituted, for Breakfast, i.e., I love polenta, especially for breakfast instead of potatoes or bacon. If from the South its sometimes called cornmeal mush or grits. It's very popular item in the health food stores. It comes in a roll there but it's not as good as home made mush style then use your own container for a mole. The more you make it the better you get at forming your own style. Yellow or white?
Here's a basic recipe. After you do this a couple of time make this in much smaller batches and use a old "Spam" cans or such for a mold to the cool the polenta in and the use the rest later. Also, I just add a little salt in your boiling water then add in your corn meal until the right thickness, put in sprayed mold, cool, or leave out the mold part and use like mashed potatoes.
Polenta
3 cups of water
2 teaspoons of kosher salt, sea salt or 1 teaspoon of table salt
1 cup or more or less cornmeal (I buy the organic Polenta in the health food stores when possible. But you can buy fine or coarse in regular store, yellow grits or Aunt Jemima's pure cornmeal, and Italian imported cornmeal are all good, etc.
Bring the water and salt to a gentle boil and a 2-quart heavy saucepan. Gradually add the cornmeal to the water stirring continually, it will stick and lump. (Be sure to add the salt to the water) If your using coarse-ground cornmeal it will take up to 20 minutes to cook compared to the finer ground. The finer ground will be done by the time you are finished, maybe a minute more cooking. I like it thick enough to "stand a fork" in it.
Choose your mold to let it set up, cool, then refrigerate. Line you mold or spray it so it will slip right out.

The next day slice about 1/2 inch thick and fry, saute bake, broil or grill in a good organic raw mono oil or with butter and eggs or however you like it. Good with many vegetables and of course beans. Top with your favorite sauce, gravy or cheese etc. You can add, (go to your health food stores and get ideas here, see what they put in there's) green chili's, garlic and basil, sun dried tomatoes and garlic, peppers spices etc. A free recipe book is available at http://www.quinoa.net/ Sometimes add a bit of the quinoa seed is excellent to add to your diet and grain recipes. Learn to use quinoa in all your cooking.
http://thompsonsorganicrecipes.blogspot.com/2011/07/polenta-chili-and-roasted-eggplant.html
*Just a note on molds, you can use the smallest gift bread loaf pans or small soup cans then cut out the other ends and push the set cornmeal through to make polenta round. I have an old Pyrex dish with a lid that comes from the '50 purchased at a garage sale which is a perfect mold and I love the lid which keeps it fresh. Keep your eye out for exciting molds.

*Make a layer of cook polenta on a cookie sheet and spread this out. Then spray the bottom of another smaller pan on top and weight it down and cool. This makes a mold for any dish especially tamale pie i.e. If you don't weight it down just use as a bottom cutting it into squares and put Chile and beans on top.
*Once you get the idea in making polenta make smaller portions by just adding water while slowly adding grits till it's stiff enough for a fork to stand up in it. Cool in your mold and slice the next day. Another approach is adding cheese ( garlic, basil, etc.) in grits and molding it in different shapes. I love it plain but here's a recipe that more intricate.

Getting fancy!
1 Teaspoon butter
1/2 cup chopped onion
1 roasted poblano chili (chopped)
1 teaspoon chopped garlic
1 cup chicken or vegetable stock
1 cup heavy cream
1/2 cup quick grits
2 ounces grated cheddar cheese
2 ounces grated jack cheese
salt and pepper to taste
Creole seasoning blend to taste
1. Sauté the chilies or sub. peppers, onions, and garlic in butter until soft.
2. Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
3. Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
4. Gently fold in cheeses and let sit for at least 5 minutes.

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HOW TO USE CULINARY HERBS, AND RECIPES

Culinary Herb and Folk Medicine
Fresh Organically Grown Culinary Herbs is best in season. Spring time for planting culinary herbs they are becoming so expensive in markets. These herbs (vegetables) are our natural anti~microbial. Germs, parasites,fungi, micro toxin's, i.e., is all diseases beginnings. Adopt a herb plant in an kitchen windows, planter boxes, grow parsley and circulations next to rocks or cement foundations. It will keep it warm and endure all winter long. Experiment. and add one a year planting them in different spots about your yard till you find the just the right area. It will be worth it. Fresh herbs are very high in nutrition, and are anti~viral (parasites infections) that's why they were always used with meats in history.

Parsley will help with food poisoning. A garnish worth eating and noting. Vegetables, Fruits and Herbs are very expensive and are the most nutritious foods we can eat, AND THE AID WEIGHT LOSS. Mexican parsley, Cilantro, get heavy metal from the body.

Most, cut back on buying these products and spent more on needed vitamins due to lacking nutrition needed to keep healthy. Why? Eat fresh more culinary herbs in your diet. Grow them, use them fresh. Fresh herbs are better for us. Costly at supermarket's but easily grown. Most culinary herbs are perennial when you find the right areas in your yard to plant.

Experiment. You can home grow basil, cilantro (takes metal out of the body), dill (lactating mothers), horse radish (need the root to start), parsley, marjoram, mints, oregano, rosemary, sage, tarragon, thyme and coriander (good for diameter's). Basil is king of the culinary herbs. Great in seasonings, soups, salads, meats, prestos, sauces. It helps with digestion (most culinary herbs do), crushed leaves on bug bites, relieves nausea, fevers, acne and gas pains, dental troubles, fights plaque on teeth, and parasitic infections. "Let food be your medicine". My daughter, in the photo, Katherine makes the best egg omelet using basil. She scramble 2 eggs, chopped basil with 2 T. cream. While still warm, add shredded cheese, rest of the toppings are already dice; chicken, avocado, fresh tomato and topped with sour cream. I add chopped green onion and canned jalapeno peppers to mine making another version. This is a good omelet but nothing without basil. I always have a pot of basil growing inside and outdoors.

Sauces: Pour olive oil, garlic, basil, vinegar, salt, honey or molasses to your taste, into a pint jar and cover with a tight lid. Marinade in refrigerator at least 4 hours or 2 days. Serve with fresh tomatoes over or when grilling them.

Omega-3 is Essential to the Human Body<---click You can preserve basil in olive oil and/or vinegar. And by drying basil in a dark place, bundling, tying, and hanging it upside down. Small amounts dry will in a paper bag. I plant basil in a cute container in my kitchen window. Rubbing against it will give off a beautiful scent to your kitchen.

Getting a bagged soil from the garden store, planting the seeds, water once, then cover with plastic till germinated. (uncover when you see them pop up or they will mold fast) You won't have to water, or disturb the soil, just watch them pop up. After they are up you can thin and transplant some elsewhere. It's easy and it's a healthier way to live growing fresh culinary herb in the spring. And remember to share with your neighborhood. It's a wise thing to do.

Basil is recommended for cold and flu,mix 1 ounce with 1 pint of boiled water and steep for 5-20 minutes Rosemary is good fried in butter with red potatoes, dressings, in side of baked chicken etc.. This little herb is loaded with minerals. Chives is from the onion family. Add to sour cream, salad dressings etc. Thyme great in chicken n dumpling and potato salad etc., and is... Recommended for fevers, cough and congestion.

The thyme oil is FDA-approved as a topical cough suppressant and decongestant. For tea, mix 1/2 ounce per pint of boiled water; steep for 5-20 minutes. Take 1-2 cups a day for symptoms.

Spearmint is recommended for colds, flu, and cough. Mix 1/2 ounce per pint of boiled water and steep for 5-20 minutes. Very similar to Peppermint an expectorant and decongestant. Not for children.

The pungent aroma may trigger choking in infants and young children. It basically goes like this: Garlic and onions boost the immune system, helping to prevent colds. Basil, cumin and turmeric help prevent cancer of the bladder and prostate. Peppers, such as Black pepper, jalapenos, hot red peppers and mustard all boost your metabolism for several hours, which helps burns fat.

Cinnamon, Fenugreek and etc., helps metabolized sugar, keeping you sugars level and steady. A book on the subject is "Simple Hospitality" on how to grow herbs. (a girl-friend present) Sage for colds and flue an anti fungal, most culinary herbs are. The tradition of passing the knowledge down to use certain herbs with meats definitely has merit. Mix 1/4 ounce per pint of boiled water, then steep for 10 minutes. Take no more than 3 cups a day for 10 days.

Sage contains thujones, which causes convulsions in large doses. Easy to grow in dry places. Garlic, used for cold and flu. To prepare garlic oil, place 8 ounces of peeled, minced cloves in a jar. Add enough olive oil to cover it and allow to stand for about 3 days. (shaking a few times a day) Strain, discard the cloves and store the oil in a cool place.Take 1 teaspoon of garlic oil per hour while symptoms persist. Garlic contains amino acid derivative, alliin. When crushed or minced, the enzyme is released which converts the alliin to allicin. Allicin is an antibiotic equivalent to 1 percent penicillin. Garlic also thins the blood and prevents clotting, which may help in controlling high blood pressure, and prevent heart attack. It's a good herb to always have on hand. Garlic will also serve as a source of sulfur for the liver to detoxify items in the body. Garlic also helps normalize the gut flora by killing parasites and yeasts that should not be there. Olive oil and garlic sauce 1/2 cup and 1 Tbs. of olive oil 4 cloves garlic 1 1/2 tsp salt freshly ground pepper 4 Tbs finely chopped flat leaf parsley Use were garlic/parsley is needed, good over meats.

Herbs De Napa: 6 tablespoons dried thyme leaves 3 tablespoons fennel seed 2 1/2 tablespoons dried summer savory leaves 1 1/2 tablespoons dried rosemary leaves 1 1/2 tablespoons crumbled bay leaves 1 1/2 tablespoons dried lavender flowers (this is already a good herbal formula) use safflower or another herb here.

Comfrey: I grow and use so I will add here. Root cuttings; Soak 2 ounces in 1 quart of water overnight; simmer for 30 minutes then strain. Add 6 ounces of honey. Take 2 Tablespoons 3-4 time a day. Comfey is often reguarded as an herbal panacea. ..."has healing effect on every organ in the body..." Perhaps? recent research show that this herb contains several carcinogens. The safety of comfrey is hotly debated in herbal circles.

Oregano: Origanum ValgareL. Lamiaceae. Enl... Wild marjoram, in the Mint family (basil, oregano, sage, mint), 50 types of oregano, perennial, likes drier conditions. The phenolic compounds are different significantly to marjoran. Use for problems such as; Respiratory, gas, urinary tract , menstruation, arthritis, swollen glands, lack of perspiration, itching, aids digestion, and candida. Is a fungus~tina versicolor, a microbial, Listeria bacteria...this herb has lots of germ fighting abilities and keeps bacteria at bay and Note...keeps food from spoiling. Learn to use and grow this herb.

Fenugreek This herb I started using because of the reputation it's getting for the use in diabeties. I like what it's been doing for myself so I'm featuring it with the culinary herb section of this blog. The part used is it's seed. The indians liked the fresh leaves eaten as a vegetable. It has a taste similar to spinach. Some uses: diabeties, constipation (mild but effective), lactation stimulant, inhibits bacterial and fungal growth, high cholesterol, stomach,kidney stone issues, developing colon cancer and relieves gout pain. It's a member of the legume family and used in meats and vegetables. The caution are, not before surgeries, not durning pregnancy in higher than normal doses. It is not to be taken with anticogulant (blood thinners), antipletalet drugs, with pain relievers, and with bitter melon, ginkgo biloba and garlic herbs. Great for a natural laxative. Take the Fenugreek Oil for your daily Omega's. http://www.epicurious.com/ and see http://www.mericola.com/ Click here-->Herb Organic Planting and here Oregano

The next two sites are on the spice Curry, take spices seriously slowly add them bit by bit to your diet.

Curry (spice) new on Cancer <---click Potent Spice Works To Block Growth Of Melanoma In Lab Test http://www.dirtdoctor.com/ <---click here http://www.apinchof.com/cloves1074.html

http://www.drugdigest.org/ Type in the drug that you use and see if the drugs you are using conflict with one what you're taking.

This list is endless, and I did not have room to go into depth of every herb.

ALL COMMENTS ARE WELCOMED...

VEGETARIAN PEPPERONi MADE FROM TOFU

Vegetarian Pepperoni made from (Tofu) No chemicals or gluten.
Tofu Pepperoni Preparation time is about 10 minutes · Extra firm tofu
· 4 tbs. margarine or organic butter
· 1 tbs. garlic powder
· 1 tbs. paprika
· Red pepper flakes
Salt to taste ·
Hot sauce, or liquid smoke (optional)
Preprepreation: Freeze tofu overnight. See" posts; Marainade tofu
Next day defrost and cut lengthwise then slice into squares. Grease pan and lay them out. Mix together spices and add to the melted margarine on both sides.
Heat oven to 375 degrees and bake till tofu is browned and crispy. Take out of oven and put it on your pizza or cal zone.
Makes about 20 pepperoni’s
http://thompsonsorganicrecipes.blogspot.com/2011/01/breakfast-pizza.html

Note:
The other recipe is from gluten, steitan. I made this up once. It was good and froze well.

Veggeroni made from (Seitan Pepperoni)
Dry ingredients:
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt2
-3 teaspoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
3/4 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Wet ingredients:
2 tablespoons cashew butter (may substitute peanut butter or tahini)
2/3 cup water
4 tablespoons ketchup or tomato sauce
1 teaspoon Liquid Smoke
1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)
Directions:
Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.
Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal.
Bake for 1 hour and 15 minutes, turning over after 45 minutes.Remove from oven and unwrap to cool.
Slice as needed and store leftovers wrapped in plastic wrap in the fridge.
Notes:This fits perfectly in my toaster oven, so not to heat up the whole kitchen.I sliced it and used it as-is on pizza, pita pizza, wraps, and sandwiches, but you may want to slice it and pan-fry it to give it more of a real pepperoni feel.
Makes 6-8 servings. Based on 8 servings: 202 Calories (kcal); 5 g Total Fat; (21% calories from fat); 33 g Protein; 8 g Carbohydrate; 0g Cholesterol; 347 mg Sodium; 2 g Fiber
COMMENTS ARE WELCOMED...

HOW TO MAKE TOFU

HOW TO MAKE TOFU AND RECIPES How to make tofu, how to make tofu sour cream, tofu mayonnaise, tofu dip (dressing), and tofu lasagna. It's a in case you need to know recipe. It's a good idea to store a supply soybeans for an emergency for your family. They are a staple in healthy living. And it's recipe should be on hand. Some will, because the cost of living today, use it now.
Tofu 1 Cup dry soybeans
3 cups water
1 1/2 Tbs. lemon juice, lime juice or Calcium sulfate (same as making cottage cheese)
Soak the soybeans in the water overnight. Drain off the water and rinse the beans well. Take 1 cup of the soaked beans at a time. Put them in a blender with 2 cups of water and blend for 20 seconds. Repeat until all the beans are blended. Line a strainer or colander with a dish towel or muslin. Pour in the blended beans. Strain through the cloth into a 4 qt. pot. Squeeze the mash left in the cloth to get all the liquid out and set the mash aside. Measure the liquid and add enough water to make 10 cups.
Place over medium-low heat and bring to a boil. Watch closely so that the mixture doesn't boil over. Then turn off the heat. Add the lemon juice and stir then let sit 5 minutes until the milk curdles. Pour the curds into cheese cloth. Tie a string around the top and rinse in cold water to wash off the excess acid. Hang up for 3 or 4 hours or overnight. Take the tofu out of the cloth and put it in a container with water. Refrigerate. It will keep several days.
Tofu Sour Cream
1lb Tofu 1-2 Tb.
Lemon Juice
1/2 teaspoon salt (or 1 Tb. Shoyu soy sauce)
1 Tb. mild mono oil
This yields 2 cups. Steam tofu for 3-4 minutes (unless fresh) then cool. Blend in blender all ingredients. Use as you would any sour cream. This is 1/3 the calories of regular sour cream, and comes from a non-dairy source. The advantages is making it at home and keeping the recipe for an emergency.
Tofu Mayonnaise
1/2 lemon juice
2 Tb. vinegar
1 garlic
1 tsp. Dijon mustard
1/2 c. mayonnaise
1 tsp. Miso
1 1/2 cups soft tofu
2 Tb. olive oil
2-4 Tb. yogurt Salt and pepper to taste
Blend all in blender, yields 2 cups.
Creamy Tofu Dip (or Dressing)
10 oz. silk tofu
1/2 cup oil
2 tsp. lemon juice
1 1/2 Tb. honey
1/4 cup fresh parsley
2 tbs. dill pickles
1 tbs. minced onion 1/2 tsp. mustard (prepared)
1/2 tsp. salt
Chill, yields 2 cups.
Subs: sweet peppers, scallions, oregano, paprika, walnuts, curry, turmeric, ginger, horse radish, Worcestershire's sauce, Tamar, vinegar and garlic. Make it your tastes and what you have on hand. Do keep good culinary herbs and vegetables on board.
Tofu Lasagna
8 oz. pkg. lasagna noodles
1 qt. spaghetti sauce
1 c. steamed chopped spinach
1/4 c. grated Parmesan cheese
1 lb. TOFU 1/4 tsp nutmeg
1 tsp salt
1/2 tsp black pepper sliced mozzarella cheese
Mix together spinach, Parmesan cheese, crumbled tofu, nutmeg, salt and pepper. Heat sauce and cook lasagna noodles. Layer cooked noodles, tofu mixture and sauce in baking dish. Repeat for second layer. Top with layer of noodles, sauce, and slices of cheese. Bake uncovered for 30 minutes at 350.
Fried Tofu
1 medium onion
6-8 slices mushrooms
4 stalks celery
When tender add the 1 lb. of crumbled tofu.
Season with McKay's Chicken seasoning to taste.
Note: Tofu is a derivative of "legumes" soy beans.
Here are some visuals to study. It's really easy. Once you soak the beans, blend and strain the milk, it a matter of making the cheese part.
http://www.youtube.com/watch?v=7uPmsArokCY&feature=related
*Simplier way to make smaller amount of tofu ... http://www.youtube.com/watch?v=eAZsuzaBmOc&NR=1
Use lemon, lime, or calcium sulfate as a coagulate (clabbers the milk to a cheese stage)
http://youtu.be/eAZsuzaBmOc

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TEMPURA FOR VEGETABLES

Tempura Vegetables
This tempura coating an excellent fun way to do vegetables like zucchini, broccoli, onions rings, carrots, mushrooms, yams (which has been boiled until partially tender), and add others. It's very easy.
1. Beat together until smooth...
1 egg
1 tsp. soy sauce
1/2 tsp. sea salt (no chlorine)
1 tsp. sugar (honey)
3/4 cup flour
1/2 cup water
2. Dip vegetable pieces in tempura batter. Four the onion rings first. Keep the batter beaten. 3.Cook in hot oil at 375 degrees until brown (Use sunflower or good oil)
4. Drain and serve You can also just drag the vegetables (onion) in flour with seasonings, then in egg, back to the flour and fry. I do this when I am tired, and it works out great.

Another is for French Fried Onion Rings (without the egg) ( I like to do this when we need natural sulfur for when in cold and flue season)
2 cups of cooking oil
3 large onions (freeze some for latter use if need be)
1 cup milk
1/2 cup flour salt and pepper to taste
Heat the oil in a deep pan to 375 degrees, slice onion about 1/4 or more inches thick. Separate the rings and dip into the milk and then into the flour with the salt and pepper mixture. Fry till golden brown and drain well on paper towel. You can save the salt and pepper to the end also. Copyrighted by P.T. Sherman (No Publishing of my materials thank you)

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CORN BREAD MIX (HOME MADE)

NEED A Corn Bread Mix? This is a big help and you know by now if you've been following that I love mixes they save so much time when done ahead of time. On most of my mixes I use buttermilk, or plain yogurt. (See yogurt page on how to make a start) So, I don't use powdered milk. I added it in this recipe in case one doesn't use buttermilk. You can add powdered buttermilk or fresh unadulterated milk at the last minute too. It beats the health food store prices. If you want to keep this for a longer period, freeze in a plastic bag/container overnight then remove and shelf it. This kills all larva/weevils from happening.
Grind the non GMO cornmeal fresh from organic popcorn for the best nutritional value. You nutrition is only as good as the plant it comes from.
4 1/2 cups flour
2 1/2 cups cornmeal
1 1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut in the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. Store meal in canister with tight lid and store in cool place.
+(If you put your dry mixes in the freezer overnight no weevil will come) This makes about 10 cups. Double the batch if you want more...
More home made mixes

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HOMEMADE BAKING POWDER AND SEASONING FLOUR RECIPES

Homemade Baking Powders,& Seasoned Flour
Homemade Baking Powders
Sift together:
2 Tbs. Cream of tartar
1 Tbs cornstarch
1 Tbs of baking soda.
Combine and store in an airtight container. 1 tsp of this mix is equal to 1 tsp. of the store-bought kind with no aluminum of course.
Seasoned Flour
2 cups w/w flour
2 TBS salt
1 TBS celery salt
1 TBS pepper
2 TBS paprika
2 TBS dry mustard
3 TBS accent
1/2 tsp. ginger
1/2 tsp. thyme
1/2 tsp. sweet basil
Mix together. You can flour beef with this mixture. For chicken dip in egg and milk mixture then in the season salt.
Fish add 1-cup w/w flour 1/2 cup of the seasoned flour and coat the fish. (Take some out and add corn meal)
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WHOLE WHEAT TORTILLAS, & FLOUR

Whole Wheat Tortillas: You can always embellish from simple basic recipes, which are always the best. Tortillas cost so much in the grocery stores these day and are not keeping up with popular demands from consumers. It may be easier to make them up and store them either in dough balls or cooked up then store in the refrigerator in a plastic container so not to dry them out. Or reserved this recipe on hand in bad times. Plus they taste better-made fresh. Tortillas can’t be store long but can last though out the week if made ahead of time.
Tortillas
4 cups Flour
1 tbs. Salt
½ tbs. Shortening (or equivalent)
2 cups hot water (just enough for a good ball of dough, or can be place in a bread maker on mix.)
Mix flour, salt, shortening and mix thoroughly like pie dough. Add hot water slowly to right texture then knead into small balls. If you use whole-wheat flour add either less flour or a bit more water. Set dough aside to abosorb all the water into the wheat, and gluten which is not required using white flour. Small rolling pins (size of broom sticks) are best to roll out the tortillas with then fry. By P.T. Sherman

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GLUTIN, METHOD

Making Gluten ~Meat Substitute: This is a hand version of making gluten. It can be started in a machine. Here is basic knowledge extracting the protein gluten by washing the whole-wheat flour (other flours will work) then converting gluten to a meat substitute. Different varieties of whole wheat have more gluten (protein) than others. Hard winter wheat generally has more gluten in it. (No GMO) Please make sure it's organically grown and not genetically altered and so will it food value. Children are less alergic when organically grown.
The advantages of making it in your kitchen are it so much tastier and a better product. Commercial gluten sold in Health Food sections of groceries and health food stores lacks the starch, minerals, vitamin bran and the wheat germ.
FACTS: A cup of raw gluten has 72 g of protein compared to 8.9 grams in milk, 10 g in TVP, 6 g in one egg, 7 g. in one oz. Hamburger patty and in 1½ cups of cooked beans only has 7 g. You can see it’s well worth any effort to process.12 cup of whole-wheat flour makes into 4 cups raw gluten. 4 cups raw gluten bakes into 9 cups ground gluten (299 g protein) and 9 cups ground gluten cooked is equivalent to 4 pounds of hamburger (325 g protein.)
Hand Method Mix in a large bowl
3 cups cool water
7 cups whole-wheat flour
Let rest in a ball for at least 15 minutes.
Knead for about five minutes. Also, you can use an electric; bread maker, bread mixer, beater i.e.Extract (wash) the whole wheat in or under water. This method is the most satisfactory and very easy. You can do three times as much as the other methods, with very minimum loss of gluten. This hand method will yield 4-6 cups of raw gluten.
You’ll need:Running water (cool) to wash away the starch, and bran. This washes the dough with water. You are separating the water-soluble starch from the gluten.Colander (plastic or metal not a screen strainer to catch loose gluten and to allow some of the bran to go through.Bowl to save the bran.
1. Cover dough with water in bowl in which you have mixed the gluten. Work dough with your hands to loosen it a bit keeping it together in a ball so you don’t loose it. (This is not necessary when gluten has been worked up with portable electric beaters.)
2. With the bowl or plate under the colander, place as much dough as you feel you can work with in the colander and hold under cool medium tap pressure.
3. Work dough with your hands until it becomes a tough (like bubble gum), elastic-like texture and the water from the gluten comes out fairly clear. You will see specks of bran. Don't expect to get it out completely. (At this stage faster speed with the tap water will take more out more bran if your not interest in saving any.) Repeat this procedure until the gluten has developed and is out 4-5 washings.
BRAN: As the plate gets fills with ban, carefully pour of excess water. You will probably only need to pour off excess water 2-3 times.Pour bran into container. Store it in refrigerator. It will keep in the raw stage at least one week. It can be dried too and put in compost.Let the bran settle first then pour off the liquid. It may be necessary to have thick bran for recipes, so plan here.Note: You can also save the starch water. When the water gets milky, thicker, and you can see bits of brown bran, pour liquid off into a bowl or jar. The properties of the starch water have nearly all the vitamins and starch from the wheat. Use this for thickenings, gravies, stews, soups, water for plants and even baths and lotions. Bran is cellulose, which means it is roughage. It aids in the muscular action of the digestive tract, thus producing normal elimination. Bran is a natural source of trace minerals and important in the balance of the body digestive system. It's high in phosphorus and potassium.Cooking with Gluten:This will make meatballs, patties, tacos, chili, sloppy Joes, sausages, etc., in casseroles and deserts. More of this will be in the next entry.
OR, if you’re in a hurry, just buy the gluten flour in stores and do one of the gluten recipes. Instead of adding water to the gluten flour add broths and etc. to flavor.
2. Cooking methods for a ground meat texture1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (Around 1/2'' thick)(Note: this process can be done on top of the stove boiling it in broths). It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.The ground gluten is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc (GET A FOOD GRINDER, OR CHOPPER)
*** http://www.youtube.com/watch?v=Ta8de9ZeXSM&feature=related (DEMO: SHE'S USED WHITE FLOUR) NO FIBER OR BRAN CAN BE LEFT IN IF USING WHITE SO SWITCH TO WHOLE WHEAT AND DON'T RINSE ALL THE BRAN OUT. THAT'S WHY IS BEST TO MAKE STATIN A HOME NOT PACKAGED AND BOUGHT AT THE MARKETS. HOME MADE VERSIONS ARE ALWAYS HEALTIER WITH THE BRAN LEFT IN....THIS IS A SILENT VIDEO
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VEGETARIAN ROAST,

First Do the “Gluten Method” (the directions is in this blog) Cover completely the balls of raw gluten with the beef-flavored liquids in desired shape. For clear directions view link below...
Cover the pan with a lid and let simmer 8 hours. Be sure it doesn't run dry! This method develops a beef roast-like texture. This can be done on top of the stove or in a 250-oven overnight. This is best served by COOLING before slicing this thin and topping with gravy. This also can be bake in molds, or made in small or large size for roast's all depending on what you want it to be. Steitan_gluten (8)
Cooking Methods For Gluten_ Cubes and Strips Roll out raw gluten with rolling pin: 1/2" thick for cubes: 1/4" thick for strips. Cut into cubes or strips with scissors. Drop gluten pieces into boiling your flavored sauce. This enables the gluten to absorb flavor and hold their shape. Simmer 30 minutes. They will be spongy so you will need to dry them out before serving. Press out liquid and place in 300 oven for 30 minutes or until firm and chewy.

Ideas:*Place a heavy heat-resistant weight on top of gluten pieces or roast when boiling. The dough tends to float and will not absorb all the liquids evenly.
*Many good stocks are in the health food sections of grocery markets and health food
stores.
*Giving gluten a beef flavor: For every 1-2 cups ground gluten add 1 TBS beef seasoning, or 10-15 beef broth cubes. "Better Than Bouillon," or others from health food stores.
*Vegetarian Ideas: For every 2 cups liquid add 1 tsp. soy sauce, OR: 1 TB Worcestershire sauce, or 1 tsp. Kitchen Bouquet or i.e. and 1 tsp. raw mono oil such as olive oil.
Or, For every 2 Cups ground gluten + 4 cups liquid: Add Schilling’s Beef Stew Mix & Mushroom 1/2 package, Lipton Onion Soup Mix 1 package. Schilling’s Beef Base 2 - 4 TBS, Bouillon Cubes 2 (powder them), Wyler's Chicken Soup Base 4 TB and Colgins' Hickory Liquid Smoke 4 oz. (it give a barbecue flavor) and there are many other flavors or just boil in the non MSG chicken i.e. broths. Don't wash all the brand out of the gluten, remember fibers the key to health. Their are so many others products to flavor Staten. The more you make it them better you get! http://vegweb.com/index.php?topic=25959.0 Here's another recipe for steitan roast for the holidays.
DEMO; VIDEOS
http://www.youtube.com/watch?v=5H2qzA50jZQ&feature=related At home: fry, boil making gluten
http://www.youtube.com/watch?v=mRNxKKOncY4 Another way of how to make gluten (Seitan)

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VEGETARIAN MEAT CHOPS

Meat Chops
First see the “Gluten Method” page to prepare the Whole Wheat flour. Then start here:
5 lbs. Whole wheat flour (or any flour that contains gluten)
5 cups water and some sea salt.
Roll in a dough ball, separate into smaller balls, put them in plastic wrap and refrigerate for about 4 hours. Remove each (wash the starch out) under running water in a colander. Don't wash all the bran (fiber) out. Then, they are ready for the next step of cooking and seasoning. Gluten has no flavor.

Link: To Seitan and Shiitake Mushroom Stroganoff, Seitan Stew, etc.
They started with white flour, substitute whole wheat flour.
http://www.vrg.org/journal/vj96mar/vjseitan.htm Another view.....ideas of seasonings too.
.........
10 cubes beef, veggie, chicken flavored broth to flavor the Staten. ("Better than Bouillon" has an excellent flavor and no MSG but is made from turkey i.e. They do have a veg. flavor too.)
2 large stalks celery
2 tablespoons salt
1 cup soy sauce
1 large onion
1 package Lipton's onion soup or other flavors
Directions: Read “Gluten Method” in this blog
Take scissors and cut the raw gluten into large sized balls dropping it into boiling broth with seven ingredients.
To the water add the broth cubes or broth, diced in; celery, salt, onion soup powders, chopped onion, and soy sauce. This broth, controls the flavor.
Other vegetable, like carrot, parsley can be added to this.
Boil at a low roll for 2-1/2 hours.
The broth can later be used as gravy stock. If you use vegetable broth (in this blog) chicken, or, beef i.e. make it equal the 5 cups of liquids.
Remove the cooked chops, cool, slice the gluten. Salt, pepper, bread or flour them then fry chops in good mono oil.
Add any flavors you prefer making it beef steaks or chicken steak, i.e.
Experiment with this recipe by adding dry yeast brewers vegetarian yeast within the breading. (This yeast will make it salty, so be careful when adding anymore salt.) The gluten in a while, it will rise. It makes the chops lighter.

Freeze what’s isn't eaten right away. Eat with a fibrous meal. Don't defeat any of the purpose in eating fiber by removing all the fiber contents out of the gluten.
This is the same as "Morning Star" veggie patties found in the markets for enormous prices. That is made much more cheap when done at home. Make up double the batches and freeze for another day.
All publish rights of any material of this blog, posts, and in all forms are reserved by P.T. Sherman
http://www.youtube.com/watch?v=5H2qzA50jZQ&feature=related At home: fry, boil making gluten
http://www.youtube.com/watch?v=mRNxKKOncY4 Another way of how to make gluten (Seitan)
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VEGETARIAN STEAKS OR ROAST

Gluten Steaks, Roast or made into Strips
A Cooking Method For Gluten Steaks
RE: Read my page on the “gluten method” blog first, making the gluten for this steak, roast and strips recipe.
Bake 1-2 cups raw gluten in a greased tin can such as (can stews cans) about 4" diameter or No. 2 1/2 size. This is important if you want a definite meat-like texture for these steaks. It's not necessary if you don't care for a more uniform look as seen below. These definite steaks three factors are determine by:
1. +Gluten needs to be baked in large can (small cans let it raise too much, giving it a bread-like texture).
+Gluten needs to be pounded out, but not washed out too much, leave in some of the fiber which makes it more tender. (PHOTO; before washed under running water)

+Baked this at a low heat.
2. Place gluten slices in boiling flavored broth. The liquid should just barely cover the gluten. Simmer 30 minutes to an hour. The broth should be almost gone. Press out as much liquid as possible either with spoon, through a strainer, or blot with paper towel.

Place the gluten steaks on cookie sheet and in a 300-degree oven to dry out for about 30 minutes. After they have been in 15 minutes, turn them over. At this point, pound the steak with a meat tenderizer hammer (not so hard they fall apart) for cubed steaks if desired.

3. Dip steaks in beaten egg, or, evaporated milk (or just milk) or mono oil and "bread" in cracker, breadcrumbs, flour, or favorite shake and bake mix. (Flavor here)
+Then salt, pepper and flour then fry up in mono oiled pan until browned on both sides and serve with gravy or sauce.
Don't wash all the fiber out of the gluten! Eat this with a plant based meal.
Sherman, all publishing rights to these pages, post, blog are reserved
Their are lots of Demos on youtube on this subject. Find the one you need most;
http://www.youtube.com/watch?v=jnqU39x0ulI&feature=related
Other recipes with seitan; Shiitake Mushroom Stroganoff, or, Seitan Stew, etc.
These recipes were started with white flour, substitute whole wheat flour.
http://www.vrg.org/journal/vj96mar/vjseitan.htm All about making seitan from a university view. It does have some good ideas of seasonings that could be substituted. From the Virginia Univ. http://www.vrg.org/recipes/
Did you know you can save the starch (white) from the seitan's gluten wash and make cookies and gluten free noodles?
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VEGGIE CORN DOGS

Here's a semi made corn dog. I like the idea of buying the whole wheat pancake flour and using kosher, all beef, chicken, tofu hot dogs or cheese. When you do it yourself your in control of the calories and what's the best for your family's health. This link has all the photos of the process.

http://thepioneerwoman.com/cooking/2011/10/classic-corn-dogs-and-cheese-on-a-stick/

...........................

Veggie Corn Dogs
¾ cup of flour
¼ cup of cornmeal
1 Tbs. sugar (honey)
1 tsp. dry mustard
2 Tbs. graded onions
1 egg, beaten
½ cup milk
Fry in enough Sunflower oil to float, and in a small container just to fit the hot dog. (suggestion only)
Dash of salt
1 lb of veggie hot dog (dried and at room temperature) (Flour the outsides then shake off the extra flour.)
Mix dry ingredients, flour, cornmeal, sugar, mustard and onion. Combine liquids, egg and milk and roll franks in dough. Deep fry in Saffron oil till golden brown.
Hint: Cut franks into bite size pieces to easily work with and to eat.
*Target stores have stopped carrying them for vegetarians. You can make them so much cheaper anyways.
Note: Tofu is a derivative of soybeans and isn't in its "natural state," using organic soy franks will be healthier.
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WHOLE WHEAT PIE CRUST

Whole Wheat Pie Shell

1 ½ cups whole-wheat pastry flour

2 tbs granulated sugar

1/3-cup mono oil (SHORTENING WORKS BETTER)

3 tbs milk or, cream

In medium bowl combine flour, sugar, oil, milk; mix. (Mixture will be crumbly.)

Press onto bottom and up sides of 9-inch pie plate
http://www.squidoo.com/wholewheatpiecrust

Kim Chee (Pickled Cabbage) Probiotic's

Kim Chee (Korean Pickled Cabbage) PRO=BIOTIC veggies (Colon food)

 

Kim Chee (Korean Pickled Cabbage) Like our sauerkraut
Yields about 1 quart
2 lbs celery cabbage (Chinese Cabbage)
½ cup coarse salt
1 ½ Tbs. crushed red pepper flakes
1 clove garlic, finely minced
1 tsp. minced fresh ginger
1 Tbs. sugar
1 scallions, finely chopped

1. Rinse cabbage in cold water and drain.
2. Cut into 1½ pieces.
3. Sprinkle with salt
4. Add; 1 quart water and let stand overnight
5. Next day: rinse cabbage in cold water and drain.
6. Using a wooden spoon, blend remaining ingredients and stir into cabbage pieces.
7. Pack into jars and cover.
8. Place jars in plastic bags to prevent odors from spreading to other foods.
9. Refrigerate and let stand 4-5 days to cure.
In some countries they bury this for winter, in a container, and dig it up when aged and soured.

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CHILI BEAN & CHIP CASSEROLE

Chili Bean Casserole
A very quick and simple dish. I use all my old corn chip up with a can of medium Chili Beans made into this Chip Casserole that gives your family more legumes (fiber) in a delightful way.
White Tortes Chips
Can Chili Beans Cheese (grated)
Tomato (diced)
Onions (chopped) or green onion
Diced Avocado
Sour Cream
In small baking dish spray pan with oil and crumble enough tortes chip to cover bottom of pan with chip. Pour can of water and can chili beans and onions over tortes chip evenly.
Top with a layer of cheese and bake till bubbly.
Let cool, and top with tomato, avocado.
A side dish or topped with green onions before serving. This can be in a side dish or on top of dish.
Salsa can be added to this dish especially if no fresh tomatoes are available. One chopped Fresh corn when in seasons add to the variety of this casserole. This is one of my basic dishes.
P.T. Sherman

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LEFT OVER POTATO RECIPE

Mash Potato Cakes
Potato Cakes is comfort food for anytime of day. This is an excellent simple recipe for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes are whipped with an electric mixer, butter, cream, salt and pepper added.)
One cup of leftover mashed potatoes
4 tbs. of whole wheat
1 egg Mono oil (olive or safflower oil with butter)
Serving is about 4 medium potato pancakes. (If you need to double the recipe)
Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb. Fry crisp on both sides before turning then, last minute, add in butter for flavor.
Do not turn over till brown. If your potatoes are not creamy enough add more milk. These are good even cold and none will goes to waste.
Serve with sour cream Plain with lots of butter or with maple syrup for breakfast

Fancy these up with what you have on hand such as chives or onions from your garden. For lunch pour basic gravy or white sauce over potato cakes or just use cream of chicken or mushroom soup thinned down with cream or milk.

Basic White Sauce
¼ cup butter
¼ flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk
In medium skill melt butter blend in flour salt and pepper cook till smooth and bubbly. Stir constantly till mixture boils and thickens. (Or add more milk to thin it our for the following cheese recipe addition) Another variation is;
Make 2 cups. Decrease the butter and flour to 3 tbs. each, or leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce dash, Tabasco and a dash of cayenne pepper for a cheese sauce. This sauce is good over macaroni too. P.T. Sherman
posted by Sherman

RICE SALAD

I love rice and it is now more acceptable for veggie diets. Yes, some meat could be added and/or other chopped fresh garden veg. that maybe on sale that week. Cukes are good in this recipe. Season this to taste and use fresh green herbs such as curly parsley, chives i.e. or, sliced olives' is great replacement for the salt.
Rice Salad (METHOD RECIPE, MORE OR LESS I.E.)
3 cups cooked brown rice (chilled)
1 cup cooked corn kernels or frozen peas or another like mixed veg.
1 cup chopped celery
1 cup chopped almonds
1 cup grated carrots
3 green onions finely sliced, or purple onions finely chopped
2 tbs. sesame seeds
One-fourth cup raisins, is optional
Directions: After cooking rice, place in refrigerator. When rice is chilled, toss.
Place the rest ingredients in salad bowl along with the dressing of your choice. I use vegenaise and Dijon mustard with a little olive oil) Have Fun!
These recipes taste so light and refreshing. None of them will leave you feeling heavy. There fun to make too.
Variations: If you have any left-over do a wrap; add drained white beans i.e. I've added left-over packaged salad mixes in the wrap with some avocado, tomato or salsa...

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DANDELION TINCTURE (LIVER CLEANSE)

Tincture for the liver (LIVER CLEANSE)

An old Pioneer's Beet Liver Cleanse found in one of their old books.
Old Pioneer Beet Liver Cleanse
12 Medium sized beets
4 pound of sugar
3 lemons (also a cleansing fruit, bring the body's Ph back to normal. (Flue, colds etc.)
1 slice of bread
1 cake of yeast
Wash beets, cut up fine peelings and all. Boil in one-gallon water until tender, drain water, add sugar to water, let come to boil. Put in large jar. Add 3 lemons cut up. Toast bread, then spread yeast on bread. (If not using “cake” yeast skip this part of recipe) Cut in squares and put in wine. Let stand 10 days to two weeks till it stops bubbling. Bottle after removing bread and lemons. (Or just remove lemons if used regular yeast) Use jugs too and check it once in a while. Keep in a cool place. Take by teaspoonful or tablespoon three times a day to clean liver of toxins. This is especially good to store for winter when beets are not available. This is an very old old recipe that I didn't want to disappear. Remember this is a tincture and only to be used by teaspoon for dosage. Great in flues or for any blood cleanser, especially in the spring. Let food be your medicine.
By P.T. Sherman (All publishing rights reserved) 2006

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SHAKE AND BAKE SEASONING

Make your own Shake Bake Mix, the store variety cost too much. Make a double recipe and use half for later.
Shake and Bake Seaoning Mix
4 cups flour,
1 cup cornmeal,
2 Tbs. paprika,
1 Tbs. pepper,
5 Tbs. salt, (TASTE AFTER USE 4 TBS. JUST IN CASE...)
2 Tbs. parsley flakes.
You can add any of your favorite herbs or seasoned salt like Lawry's Seasoning Salt for instance. Look on the other "Shake and Bakes" (there are many) in the grocery that’s your favorite and add the ingredient missing. The substance or herb you ou like. (onion, garlic etc.) The advantage is no chemicals and you can use what you have on hand in a pinch... (add less salt if you use Lawry's Seasoning i.e.
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CHICKEN, TOFU, VEG., or BEEF CHOW MEIN

Chicken Chow Mein (or Tofu, Veggie or beef Chow Mein)
INGREDIENTS;

¾ lb organically grown chicken, beef, or flavored chicken tofu etc. (see tofu page.)

1 tsps. Sea salt

2 tsp. sugar

1 tbs. soy sauce

4 dried mushrooms (or equivalent vegetable)

1 lb. Bean sprouts

2 ½ ounces bamboo shoots (sub. radishes)

4 scallions

2 tbs. cornstarch

2 cups chicken or beef stock (or do vegetarian by doing vegetable stock)

¼ cup peanut oil or mono oil

4 ounces dried egg noodles

oil for frying (Mono)

1 egg
Method: Cut meat into strips, about 2 inches by ¼ inch by ¼ inch. Marinate the meat 30 minutes in the salt, sugar and soy sauce.
Soak the mushrooms in warm water for 20 minutes and rinse. Squeeze dry and slice, discarding the stalks. Or use fresh mushrooms.
Wash the bean sprouts and drain and rinse again.
Slice the bamboo shoots and cut into thin strips.
Cut the onion into 1-inch lengths.
Mix the cornstarch and stock together.
Drain the meat and reserve marinade. Heat eh oil and fry meat stirring for 3-4 minutes

Add in the marinade and cornstarch mixture bringing it to a boil stirring constantly; add the vegetables and summer for 5 minutes

Cook noodles in boiling water for 5 minutes and drain thoroughly.
Deep fry just before needed. Drain well on absorbent paper towels. Then place noodles on a heated serving dish, top with the meat mixture and garnish with strips of omelet.
Topping: Beat egg with 1 Tbs. water and pour into a heated lightly oiled omelet pan. Make a small omelet, cool, and cut into thin strips.

You can add or substitute Chinese cabbage (Shred finely and fry in oil for 1 minute over fierce heat, stirring all the time. Add salt and 2 Tbs. water, cover and simmer for 2-3 minutes and take off and do the rest of the recipe), white cabbage, i.e. or add in celery (a salt vegetable.)
If you have some small pieces of fresh ginger do add to the frying and remove, or 1 tsp. powder.
By P.T. Sherman copyright 2006 "no publishing."

It's a great stir fry even if you don't have every item. You can use lo mein noodles, just follow direction then add to recipe.
http://www.vrg.org/recipes/

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CHILI BEAN

Chile Bean ~Method
Their's a large variety of legumes. Chile Beans, (Three recipes)has always been the most staple food in our family of six. I’ve learned to improvise to adapt to what I have on hand though out the years. At home we liked to cook pinto beans till they were mush with some bacon rind or if we could afford it a ham hock in it. If not fry bacon for its flavor was added. Later, when I got married hamburger and onions and spices were added in for a different flavors. Now the popular way is to skip the cooking of the beans altogether and just to add canned beans (strain and rinsed first) to the vegetable mixture at the last minute. Each as a different taste and you can go on from there. One, is to use left-over, by rolling chili beans and fresh vegetables in a soft taco, adding cheese and bake them in the oven.
Top with sour cream, cheese and/or fresh tomatoes, avocados, chopped onions, lettuce i.e. just before serving. Or, draining the beans and use a hand-blender (after cooled) to make them into mashed beans (retried) for other dishes such as a bean dip. And lets not forget the cheese and sour cream and olives for a salted taste.
Beans are very good for you, the best known for fiber and a balances of perfect protein amounts. Esau even sold his birthright for them. We ate them so much at home all of us had not a cavities nor doctor visits. Don’t sell the humble bean short of the cause of good health in the family. I believe they should be eaten regularly for good all around health. The following is a method not an exact recipe. I make them up differently all the time, and this is to more give you ideas for your style rather than an exact recipe. What do you like fresh tomatoes (garden) or stewed or tomato juice. Like most cooks I’ve used all including tomato sauces and paste that I personally don’t care for, or leave out altogether and add in broths.

Soak about 2 cups dried beans over night in salt water and then the drain water out and add new water. (Cuts back on the gases) The amount of beans depends on the size of your family.
Boil beans till tender but not falling apart or splitting. Set aside to cool and drain again. Or use about 4 can of rinsed beans adding in the last part of the cooking after sauteing the vegetables and your meat for one more hour.
Meat, chili con carni, or not: Choose one or skip-In a large pot brown 1 lb of ground hamburger, chopped steak or cubed stew meat or other, ground turkey or a ham hock, crumbled bacon, etc. Or, 1 cup tvp (first prepared by cooking low heat till soft first), veggie sausage, found at the HFS, 8- 16 ounce tempeh, or 8-16 ounce of drain and dried then crumbled tofu i.e. then add the following; Set aside and mix with beans.

Sauté the vegetables: 1 each, Chopped onions, garlic, zucchini, green sweet pepper, and/or hot peppers. Leave out what you don’t like.
2 Tbs of Worcestershire sauce or 2 tbs of balsamic vinegar (if you feel you need more flavor or lime juice.
The vinegar helps with gas, kills any e.coli in or on meats, and making the beans soft.
Quick method: Your choice… Add in a chili mix or block of chili found in the frozen section of the grocery store is a quick way to make chili beans. There is even can chili with no beans that may be used here or a can of chili seasoned tomato. Choose one style if you just want a quick method.
Choose from these spices: Taste after adding the spices add in more if needed. Add here if you don’t have the onion or garlic above. Start with about 4 tbs chili powder, salt and freshly ground pepper to taste. Maybe, 1 bay leaf, 1 tsp cinnamon, ½ tsp all spice, 1 tbs cumin, 1 tbs honey, ¼ tsp nutmeg, ½ tsp oregano, 2 tbs cilantro, paprika, turmeric, and cayenne, to taste. (Not all of these spices needs to be added but are here to give you an idea of what spice can be added. Spices are herbals that are to kill parasites in foods, meat or you. The cilantro removes metals also began to use this herb as a topping at least.

Tomato: This is what can scorch the beans so watch the pot carefully after adding this method of cooking. Choose one or two of the following; stewed tomatoes and now they come with added spices. If you add this one be sure to cut the spices and vegetables above. I like tomato juice or V8 juice will do. Tomato sauce, vegetable broth for a faster way and skip some of the above vegetables above. And if garden seasoning I love chopped fresh tomatoes. If I want to skip the above methods I put in a whole package of salsa the last part of the cooking.
Thicken with arrowroot powder in water then add to the tomato sauce the last part of the cooking. Sometimes this part is not necessary when you have cooked it down and added lots of vegetables. Also, You can thicken with rice also or make it a side dish with cornbread.
Add in beans and meat to the vegetable mixture.
Cover and cook blending flavors for about one hour, stirring occasionally so not to scorch. If you use a crock-pot it will be 6-9 hours on low or 1-2 hours on high.
Serve over rice, with a side of cornbread (makes this dish into a perfect protein), over mashed russet potatoes or baked.
Left-Overs: With style by using left-over Chile beans can be layered onto soft corn tacos with alternating chili, cheese, fresh vegetables (onion-tomatoes i.e.) and layer of the soft tacos, just like in making lasagna. YUM! Top with sour cream, avocados and sprinkle of cheese.
©All right reserved by P.T. Sherman The latest new is the fiber in the diet for diabetic. Truth is truth it doesn't matter where you find it even on CNN today. Truth live on forever and lies are at goodwill store on shelves and shelves of old books that just didn't work.
posted by Sherman

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RYE, OR HERB BREAD

Rye Bread
Don’t get hung up on one style of bread and grain. Venture out and use variety in your diet. Since in this blog you can have fiber I’ve added my favorite bread for the holidays to use with all the leftovers the next day. This recipe can be ½ or divide the dough and freeze for another day. I do this with cookies also. For rustic artisan-style bread shape into 2 six-inch rounds on lightly greased baking sheets.
4 cups flour (divided)
2 ¼ oz packages active dry yeast
2 tbs caraway seeds
1/3 cup shortening, or margarine
¼ cup honey
2 tsp salt
3 cups rye flour
No-stick cooking spray
Combine the 4 cups of flour, yeast and caraway seeds in a large mixing bowl. Stir together with 2-½ cups warm water and in the next 3 ingredients. Beat with mixer at low speed for 30 seconds and then increase the speed. Then stir in the 3 cups of rye flour gradually by hand. Coat the dough in a bowl with the cooking spray and cover for about an hour or till doubled in bulk. Knead a bit then divide into two and place onto lightly greased 9 x 5 inch loaf pans and let rise about 30 minutes or doubled in bulk. Bake at 350 f. for 40-45 minutes (Cool on wire racks)
P.T. Sherman ©2006 all rights reserved

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