Wednesday, May 30, 2012

Garden All In And Preparedness talk

Sunday evening Dave and I were scheduled to give a demo and talk on preparedness as a couple. 

It turned out petty well. 

We handed out extra How to books and cookbooks we had on hand; along with 3 ring binders of information. 

If one of the books you picked up had giveaway posted on the back of it; the book was yours.

We just brought a sprinkling of things to display.

The left side was what was in Dave's 72 hour backpack. or B.O.B. (Bug Out Bag).

Click on a picture to enlarge

The Garden is all in. Whew glad that is accomplished. And we did enlarge the garden for the potato plot.

The strawberries and herbs are all transplanted into the raised boxes and tubs. I was sure tired of the voles destroying so many of them.

We hauled over an unused bath tub and an old concrete sink for some of the herbs. The double sink got the peppermint and spearmint.

The tub got the chocolate mint and some other herbs planted as seed on the other end of it.

One of the boxes got the thyme, lemon balm, sage, savory and etc. 

Tomatoes went into one box and 4 tires.

We also planted some more asparagus roots in the asparagus bed.  

We also got a start on laying the drip hoses along the rows. We received a very good rain on Monday night yeaaa; so I didn't have to do any watering on Tuesday.


From: The Scandinavian Cookbook; the year 1956   

This first one is a little different and is served over potatoes

Creamed Bacon and Onion (Bonddoppa)
2 large onions clean and dice
½ pound bacon cut into 1 inch pieces
Put bacon and onion into a skillet. Cook over medium heat, moving and turning frequently with a spoon until onion is golden brown and bacon is evenly crisped and browned. Pour off excess fat. Remove from heat.
Meanwhile put in a screw top jar
3 tablespoons flour
½ teaspoon salt
1/8 teaspoon pepper
2 cups milk
Cover jar tightly and shake until well blended
Stirring constantly, slowly pour milk/flour mixture over contents of skillet. Return to heat and bring to boiling. Reduce heat and simmer 3 to 5 minutes keeping mixture moving gently with spoon.

Colonial Cookbook

Red Flannel Hash
2 cups cooked diced corned beef
2 cups boiled diced potatoes
1 cup diced cooked beets
Salt and Pepper to taste
3 tablespoons butter
¼ cup milk or cream
Mix together beef, potatoes and beets. Sprinkle with salt and pepper. Melt butter in heavy skillet. Add meat and vegetables. Pour in milk or cream, adding more if mixture seems to dry. With a spatula flatten hash into pan. Cook over low heat until one side is brown. If desired turn and brown other side. Serves 4

Baked Indian Pudding
1 quart milk
1/3 cup yellow cornmeal
1 teaspoon salt
½ cup molasses
¾ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Heavy cream
Scald milk and add cornmeal and salt. Cook 25 minutes, stirring to prevent sticking. Add molasses and spices and mix well. Pour into greased 8x10 inch baking dish. Bake at 300 degrees F. for 2 hours. Pour cream over individual servings and serve hot. Serves 6 to 8.

Comments welcome, please.

Wednesday, May 23, 2012

Rain, Garden and Old Recipes

We did manage to get 3/4's of the garden planted last Saturday late afternoon and evening. We are hoping to get the rest in this coming weekend.

We have gotten quite a bit of rain the last 3 days. We really needed it. We are getting into the dry season for our area so this has been very welcome.

We were given 3 chickens; 2 are roosters. The family was doing 4-H and live in town the roosters were not welcome by neighbors lol. The little hen has a crooked beak but seems to be doing well.


From the book; Colonial Cookbook

Oyster Stew
¼ cup butter
1 quart (4 Cups) oysters, drained
2 cups warmed milk
2 cups light warmed cream
Salt and pepper to taste
1 teaspoon paprika
Melt butter and sauté oysters in it until edges curl. Add remaining ingredients and heat to almost boiling. Can serve with small crackers. Serves 4.

Oxtail Soup
(cow tail)
Wash 2 pounds of oxtail cut into short sections. In large pot brown oxtails in fat (butter or olive oil works). Cover with water. Add a bay leaf and simmer until meat falls off the bones. Strain broth to take out bones. Add meat back in. Add 4 cups diced vegetables (carrots, potatoes, onions etc.) Cook slowly until vegetables are tender. Season to taste. Serves 4.

Pumpkin Soup
1 tablespoon butter
1 small onion, chopped fine
1 pound fresh pumpkin, steamed drained and pureed
2 cups chicken broth
½ teaspoon thyme
1 bay leaf
1 cup cream
Chopped parsley or chives
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, broth, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally, until mixture is smooth. Remove from heat and cool. Stir in cream and heat thoroughly. Remove bay leaf. Garnish with the chopped parsley or chives. Serves 4 to 6.

Soda Crackers
4 cups flour
½ teaspoon baking soda
1 teaspoon salt
¾ cup sour milk (3/4 cup less 1 tablespoon milk, then add 1 tablespoon vinegar and let sit 5 minutes.
1 cup butter
Sift or stir dry ingredients together well. Cut in milk and butter, mixing well into stiff dough. Roll and turn over repeatedly until the dough is very stiff. Roll very thin, cut into squares, prick with fork and bake 400 degrees until edges are lightly browned. Makes 50 to 60 crackers.

Wednesday, May 16, 2012

New Grand Girl & 2 Recipes

We have another new baby girl grand baby as of last week Aspen is her name. 7.10 lbs.

Then I try to count up and see how many grands this is lol. It's either 20 or 21 and 1 great grand.  EE GADS where did the time go?

The garden is all tilled and waiting.  We should be able to plant this Sat. we were hoping for last Sat.; but so much was going on that we didn't get to.  

A whole week of no freezing at night; great.

I have to bake 2 cakes today for a get together tomorrow night, so I best get to it. Better to get it done today in case I have to babysit Kaylee tomorrow.

Here is Kay making last weekend, as she said; snow angels lol. Rocks and dirt.


Recipes from the book: A 17th Century Kitchen

Onion Soup
3 large onions
3 celery sticks
2 carrots
4 tablespoons butter
Salt, pepper, nutmeg
3 cups chicken broth
3 cups milk
2 tablespoons four
Chop onion, celery an carrots. Melt butte in a large pan. Add vegetables and cook until onions are soft, but not brown.  Take vegetables from the pan and puree as best you can. In same pan you cooked vegetables in melt the butter. Ad d flour to make a roux. Slowly add chicken broth to flour mix.  Stir until the roux is well blended. Add milk, salt, pepper, nutmeg and vegetable puree. Simmer for 10 minutes.

Pork and Apple Pie
1 &1/2 pounds ground or sliced pork
5 medium apples
½ cup brown sugar
1 cup chicken broth
2 pie crusts unbaked
2 medium onions
½ teaspoon allspice
2 teaspoon cinnamon
½ teaspoon ground cloves
2 tablespoons butter
Finely chop onions. In a large frying pan melt butter, add onions and cook until soft but not brown.  Add pork, salt, pepper to onions in the frying pan.  Add chicken broth simmer until meat is cooked.  Pare core and slice apples.  Combine apples with brown sugar, cinnamon and cloves.  Roll our pastry dough.
Line the bottom of a 9 inch pie pan with the pastry.  Place a layer of pork with apples on top, continue to layer. Bake in 400 degree oven for 30 minutes until crust is browned. Makes enough for 2 pies.

Wednesday, May 9, 2012

Sun Shine & Knox Recipes

We have been having a very nice week. It is very strange that after 3 days of now rain that the ground could get soooo hard.

This Friday Dave will be tilling the garden area then we will plant root crops in the afternoon and on Saturday.

We get Kaylee tonight and will have her until Friday night, that will keep things hopping even more.


These are form the Knox Gelatine 1942 pamphlet.  

Ham Mousse
1 envelope knox gelatine
1/4 cup cold water
1/2 cup hot water
2 cups chopped cold boiled ham
1/2 cup cream or evaporated milk, whipped
1 teaspoon mustard
1/4 teaspoon paprika

Soften gelatine in cold water. Add hot water and stir until dissolved. Cool and add to chopped ham, add mustard and paprika and whipped cream. Add a dash of alt if you wish. Turn into mold that has been rinsed in cold water and chill. When firm and unmold. Serves 6

Salmon or Tuna Mold
1 envelope knox gelatine
1/4 cup cold water
Put gelatine in the 1/4 c. cold water to soften
yolks of 2 eggs
1 teaspoon salt
1&1/2 tablespoons melted butter
3/4 cup milk
2&1/2 tablespoons mild vinegar or lemon juice
2 cups canned salmon, tuna or crab meat
1 teaspoon mustard
1/4 teaspoon paprika

Mix eggs yolk slightly beat with salt, mustard, and paprika. Add butter, milk and vinegar. Cook over boiling water stirring constantly until mixture thickens. Add softened gelatine (in 1/4 c. cold water) to hot mixture and stir until dissolved. Add fish that has been separated in flakes. Turn into mold that has been rinsed with cold water, chill and when firm unmold. Serves 6

Lemon Chiffon Pie
 1 envelope knox gelatine
1/4 cup cold water
Put gelatine in the 1/4 c. cold water to soften
3 eggs - separate yolks and whites
1 cup light corn syrup or 2/3 cup sugar
 1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 cold graham cracker crumb crust (below) or baked pie shell

Whip egg whites with 1/4 cup of the corn syrup or almost 1/4 cup sugar. Beat egg yolks and 3/4 cup of corn syrup or 1/2 cup of sugar, lemon juice and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatine and stir until dissolved. Add grated lemon rind. Cool, and when mixture begins to thicken, fold in stiffly beaten egg whites. Turn into baked pie shell or crumb crust.

Cold Graham Cracker Crust
1&1/2 cups crushed graham crackers
1/3 cup powdered sugar
1/2 cup butter
Mix crushed crackers butter and sugar. Pat mixture firmly into pie pan. Place pie pan in refrigerator or cold place. Allow to get cold for a couple of hours. Then fill with pie filling.