Cream Potatoes and Sausage

Saturday Breakfast, A simple treat for two, economical and a filling comfort meal.
1. 4 (eyeball the amount) tablespoons scrambled vegetarian link sausage or patty;s, (or others like, Jimmy Dean's pre-cooked hot sausage, in the frozen section) sausage
(Season the above with 1/2 tsp. sausage or poultry seasoning if needed.)
2. 2 heaping tbs. of flour (If not enough leavens add some margarine or butter to make a rue.)
3. 1/2 pint of milk, 1/2 cream or use soy milk i.e. for vegans
4. 2 boiled potatoes in skins (I cook them day before then peel.)
5. salt and pepper to taste
Scramble the sausage links, (My recipes are a transition toward not eating meat but if you do eat it sparingly. (This is only a "seasoning" bit of sausage.) Some vegetarian sausages need to be seasoned and others are plain needing some spices. If you don't have the veggie links which is a lot easier.
(I do like a pinch of Cayenne in this recipe.) (Someone, at Christmas, gave me some Jimmy Dean's hot ready cooked sausage.)
This recipe is how I slowly used it up. Sausage (pork meat), brings on swine flue, or influenza more in the winter, especially after the holidays with rich meat meals. They body doesn't eliminate as will as summer when we add veggies and fruit. They will in themselves have elimination properties.

In the same cast iron skillet add in the sausage until warmed then flour and brown a bit (called a rue or gravy with butter or margarine).
Add in skillet the half pint of 1/2& 1/2 cream or milk and blend.
Next add in the sliced pealed potatoes, (round), salt and use fresh pepper tastes the best.
Take off stove when thicken.
* If you want a short cut use cooked hash browns. Boiled potatoes don't have to be fried. I always have at least 3 boiled potatoes in the fridge at all times to make quick stacks for my left-overs or for breakfast instead of meat. Also, I have a bags of frozen brown rice ready in my freezer for the same reasoning.

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COMFREY FORMULAS

Comfrey Root Expectorant and Demulcent herb.Mucilage of Comfrey Root is 2 ounces of Comfrey root cut (Symphytum Officinale)
1 quart of distilled water
6 ounces Honey
2 ounces of Glycerine
Preparation: Soak the root in the water for 12 hours; bring too a boil, cover and simmer for30 minutes; strain, then filter and squeeze through muslin or linen cloth; return the liquid to the clean stainless steel vessel, add the honey and glycerine, and simmer for 5 minutes; allow to cool, place in a wide-mouth bottle and keep in a cool place.
Dosage: Coughs, raw or sore throats, slight hemorrhage...take 1 wine glassful every hour until tissues are healed and coughing stops. http://shermorganicnews.blogspot.com/2010/12/bronchial-asthmatic-formulacomfrey.html

LUNG TONIC
½ ounce Comfrey root (Symphytum officinale)
½ ounce Horehound (Marrubium vulgare)
½ ounce Elecampane root (Inla helenium)
½ ounce Ground ivy (Glechoma hederacea)
½ ounce Ginger Root (Zingiber officinale)
½ teaspoonful Cayenne (Capsicum minimum: C. fastigistum)
2 teaspoonfuls Nutmeg (Myristica fragrans)
1 ½ pound Yellow D. sugar (no fake sugars or corn syrup
Preparation: Simmer the first 4 herbs slowly in 3 pints of water for 20 minutes; add thenutmeg, cover and simmer 4 minutes longer; strain over the ginger and cayenne and add the sugar while hot; allow to cool and bottle.
Dosage: 1-2 tablespoonfuls every 2 hours
MEDICINAL USES; Coughs, ulcerated and inflamed lung conditions, bronchitis, hemorrhage, asthma (excessive expectoration), tuberculosis, pleurisy, pneumonia, inflamed stomach or bowels, ulcerated kidneys soothe gravel, bloody urine, diarrhea, dysentery, bruises, sprains, swellings, fractures, cancers, torn ligaments, ruptures, broken bones, cuts, gout, gangrene, heart problems, ulcerous wounds, hemoptysis, catarrh, scrofula, anemia, leucorrhea, female debility, boils, gum boils, sinusitis, burns, insect bites.
Decoction: (root) ½ – 1 ounce of the root in 1 quart of water for bowel problems, use milk which has a glue like action in adhering the healing agent to the inflamed membranes.

And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. (Genesis 1: 19) Note the herbs today need to be organic which yield seed (no GMO or hybrid seed, which lack healing or will kill fungus toward healing s)
...”And the fruit thereof shall be for meat, and the leaf there of for medicine. (Ezekiel 47:12)
http://dtlherbsltd.blogspot.com/ (HERBAL_COMFREY

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QUICK FRUIT CAKE ,OR COOKIES MIX

Quick Cake Mix Cookies or Fruit Cakes
In a pinch use a cake-mix or other such pre-mixes to make cookies and even fruit cakes by adding in such fruits as bananas, carrots, zuke, raisins, coconut, protein, fiber, etc. It's very efficient, cost effective and make mixes more healthy.
Did you know you could add in mayo instead of the oil and get a softer cookie? Or, just add in 2 tbl of yogurt, zucchini, graded apples, or carrots i.e. will also add in moisture. These moist mayo cookies will taste better the next day. (Add in flaxseed meal = 2 tbs will add 8 grams of fiber)
My mother-in-law method to bake banana bread was using a yellow cake mix adding in a banana, nuts, and bit less-more liquid. And, it goes on just use your imagination. I collect recipes that are handy to have in an emergency.
Cake mixes can be bought on sale are cheaper to make than buying from a bakery, from scratch, or from those expensive cookie mixes, sack, boxed. Or, adjust and add in oatmeal, chocolate chips, coconut or fiber even whole wheat by the tablespoons till the dough suits your tastes, especially if the mix may have too much sugar.
As you go along with this idea you’ll get quite proficient at making this method of cookies from a box, and buying it on sale and store for an emergency event.
For good cooking sense, when they raise at their peek in the oven continue to bake a few minutes more and let them finish baking on top of the stove on the baking sheet. Two, never leave the kitchen when cookies are in the oven. It's a bakers golden rule. Three always have a timer. Four, Cool and remove on a paper product such as towel, paper sack, newspaper, tea towel, i.e. absorbing any excess oil. Five for a nice tan crust always use baking papers or, never let aluminum pans get to dark. This will cause the crust of the cookie to get too dark. Glass is good to cook on and special pan are now available. Six, Some cookies need a Pam cooking spay is a must, but too much oil will give you a too dark crust on the bottom. Seven, Make a roll of left over dough in wax paper or store in plastic (about a dozen cookies) for another time and so not to over eat them at one time. If the manufactures can do it so can us home bakers and cheaper. You can use any cake mix flavor, add more chocolate the cheaper cake mixes.
Vanilla Dough:
1 (18.25-ounce) box white cake mix
1/3 cup oil
4 tablespoons butter, melted (or, skip the oil and butter and one cube of margarine or shortening for cookies)
1 egg, beaten to blend
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Or,

Chocolate Dough:
1 (18.25-ounce) box devil's food cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Vanilla Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl
until dough forms. Stir in walnuts.
Cookie preparation: Preheat oven to 350 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, and
then roll gently to form one ball. Place 20 balls on an un greased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes before transferring cookies to cooling racks and cool completely.
Repeat with remaining chocolate and vanilla dough, forming about 6-dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months
If adding fruit mixes in your cake mix go lightly, dates and pecans are a good mix. Top with cream cheese frosting or plain is good.
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Home Made Herbal Butter

Chive Butter (Other herbs can be used including garlic)

2 cubes of margarine or yogurt butter

2 cubes of organic butter

1/2 pint sour cream (or yogurt if not using yogurt butter

Let margarine and butter stand in mixer bowl until room temperature. Then beat slow and long until it is very fluffy. Then add sour cream and blend. After blended add finely cut chive greens to garnish. (Please grow from organic or heirloom seed chives, and put them in everything. The hybrid and GMO has much of the anti fungal and nutritional properties remove and are therefore not as healthy.)

Make this up plain without chives as a organic butter stretcher.

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PUFFED WHEAT TREATS

A homemade organic crunch is sometimes a craved desirable treat. Here's another alternative than popcorn or potato chips try this wheat treat. If allergic to wheat try an alternative grain. Most allergies to wheat started with the GMO grains to which, many have mold in them and no anti fungals properties to protect the plant and this rippling effect is back to your health, so be fussy.

Soak organic larger wheat in cold water for 24 hours, changing water once or twice during this period, or boil wheat for 30 minutes if in a hurry. This will triple in bulk.

Drain wheat and rinse. Roll on a cloth or absorbent paper towel to remove any excess moisture.

In a large heavy kettle, heat vegetable oil (Sunflower or seed oil is a good nutritional tasting oil.) to 360 degrees. These can be covered in a small amount of oil and baked on high, but don't leave the kitchen till the right crunch is desired.

Put a small amount of wheat (abt. 1 1/2 cups) in a wire basket or strainer and deep fry in oil for 1 1/2 minutes. Drain on a absorbent paper towel.

Season with salt or other seasoning as desired, (garlic, celery, onion, Cayenne, or sea salts. i.e. If you prefer other seeds, grains can be done using this same method...

If they don't turn out feed them to the birds, save and put them into your baking breads, cookies etc. Be imaginative and try another grains or use seeds like pumpkin etc.

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No Yeast Sour Dough Starter

TWO SOUR DOUGH STARTER

You'll need a sour dough starter, especially those sensitive to yeast is a way to make your own baking's. The environment (air) makes different tastes then from another parts of the country. Air carries yeast from plants. If you want an organic starter than use in the following organic ingredients. Gets better with age. Choose the following styles that will suit your needs. Be sure to store one recipe for bad times, when we cannot afford to buy so much yeast, as did our pioneers, when we need to cut down on yeast products, or times when we're out of yeast products altogether. Many are storing 100 lbs. of wheat flour for each person. Do the lg. cans, by experience, weevil, varmints, moisture etc can get into other containers and, plastic will break over time. Not to mention, if earthly disasters such as flood, earthquakes can ruin most food storage's cans will prevail more than the other styles.

Mix well in bottle or crock

1 cup of flour

2 cups warm water

2 teaspoons honey

Leave uncovered to ferment 4 day in a warm room. Aerate or stir several times a day in a warm environment. It will smell yeasty and small bubbles will come to the top.

After using some of the yeast in baking, feed your starter, replacing the amount taken out. Using equal parts of flour and water, or potato water.

Let it stand in a warm place 24 hours to be ready to use again.

Store unused portion in a refrigerator in a tightly covered glass jar or crock. Shake often. To activate it again after storage add 2-3 tablespoons flour and 2-3 tablespoons of water, stir and store.

*You can use homemade yeast in replacement for all or part of the commercial natural yeast in a recipe, but allow 24 hours to use. (from, San Fransisco or Egypt)

No salt is added at this stage of the recipe.

Starter have been handed down from your pioneer grandmother. You do have to feed it. Their are many Internet sites with their own versions. http://gardentherapy.ca/tag/sourdough/

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"EVERLASTING YEAST STARTER."

In emergency's we'll need a good recipe. Also today yeast prices are already, for some, too high. So start experimenting with the starters choosing the best one you like in safe keeping.

1 quart warm potato water (Stir well, then put in a warm place after adding in the following ingredients.

1/2 package or 1/2 tablespoon dry packaged yeast

1 teaspoon salt

2 tablespoon sugar

2 cups flour

Use in place of yeast in parts of the liquid in yeast breads.

Leave a small amount of the yeast mixture for the start for your next baking, adding all the ingredients except yeast.

Keep it in the refrigerator until a few hours before next baking.

The recipe can be substituted for commercial yeast called for in any recipe but allow 24 hours for it to rise. (Here's where many fail, starters need more time to rise.)

*Ash (a potassium from ashes) will enhance the yeast process.

WHOLE WHEAT SOURDOUGH STARTER

2 cups warm water

1 tsp dry yeast

2 cups whole wheat flour

2 tsp honey

Mix all ingredients; let stand 5-10 days. Stir once in awhile. Refrigerate at end of standing period.

To Use: Every 2 wks starter should be used ( pioneer starter) and replenished. Stir starter before using. Measure out amount required then replenish by adding equal parts of w/w flour and water. Mix into starter and allow to stand at room temperature for several hours. After it begins to form bubbles again...refrigerate and do the same process over...each time.

(Without Yeast)

2 cup lukewarm water (potato is best)

1 Tbls. sugar or honey

2 cups flour

Make potatoes water by cutting up 2 potatoes and boiling in 3 cups of water until tender. Remove the potatoes and measure 2 cups of liquid. Mix water, flour and sugar or honey into a smooth paste. Store at room temp. for a few days, it should double in size. It's ready to use.

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