1 c warm honey
4 drops oil of peppermint
2 3/4 c powdered milk (non-instant)
green food coloring
Mix ingredients and knead until all milk is absorbed.
1 c warm honey
1 c cooked whole wheat, ground
1/2 t dried marjoram leaves
1/2 t rubbed sage
1/8 t onion powder
1/8 t garlic powder
1 t brown sugar
Dash cayenne pepper
1/8 t liquid smoke
1 t beef bouillon granules
1 t Worcestershire sauce
Combine all ingredients. Form into 4 patties. Cook over medium heat in 1 tablespoon vegetable oil. Fry until crisp; turn and cook second side until crisp.
Instant Oatmeal Packets
¼ c instant oats
2 T powdered instant oats
1/8 t salt
1T non dairy creamer
½ t sugar
Variations: 1T brown sugar/ ¼ t cinnamon
2T crushed dry apple, ¼ t cinnamon, 1T sugar
¼ t cinnamon, 25 raisins, 1 T sugar
Prepare with ¾ c boiling water
3/4 cup dried minced onion
1/3 cup beef bouillon (powdered)
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar
* Mix ingredients together then store in an airtight container.
* Use 2 TBS per 1 cup boiling water.
Recipe makes approximately 1 cup dried onion soup mix. 5 Tablespoons is equivalent to 1 package store bought mix.
* Boston baked beans (leftover), passed through meat
* Onion, peeled, chopped fine
* Bread crumbs
* Egg, whole, or leftover white
* Tomato ketchup
* Seasonings to taste
1. Mix all ingredients together and shape into a loaf. 2. Place in a small buttered baking pan. 3. Bake at 350 for about 25 minutes.
In a heavy saucepan boil 2 C honey to the hard ball stage, 225°
(when tested in cold water). Pour onto a buttered surface. When cool
enough to handle, butter hands and start pulling as you do for taffy.
When honey holds its shape and is a golden color, twist into ropes
and place back on the countertop or baking sheet and cut into pieces
with scissors. Wrap individually with wax paper.
2 C honey
1 C brown sugar
1 C cream
Combine honey, sugar and cream. Cook slowly to the hard ball stage
and follow instructions as for “Old Fashioned Honey Candy”
Makes 8 servings
2 tbsp. honey
6 tbsp. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. vanilla
1 cup milk (1/3 cup nonfat dry milk and 1 cup water)
3/4 cup evaporated milk (2/3 cup nonfat dry milk and 3/4 cup water)
1 1/2 cups cooked rice
1/2 cup raisins
Beat eggs. Add honey, sugar, nutmeg, and cinnamon, and mix well. Stir in vanilla, milk, rice, and raisins. Place in a 2-quart casserole dish. Bake at 325° for 45 minutes. Stir after 25 minutes.
Makes 2 loaves
1/2 cup warm water
2 tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, and 1 tbsp. vinegar or lemon juice)
1/3 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 tbsp. salt
1/2 tsp. baking soda
3 to 3 1/2 cups all-purpose flour
In small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oats and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.
Sift 2 cups flour, salt, and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean, greased bowl; cover with plastic wrap and allow to rise until double in size, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to sit 10 minutes.
Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in size. Bake at 350° to 375° for 45 to 50 minutes or until done. Remove from oven and from pans, and leave on wire rack to cool.
Pinto Bean Pie
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup pinto beans, cooked, mashed
1 unbaked 9-inch pie shell
whipped cream, whipped topping, or ice cream
Beat granulated sugar, brown sugar, eggs, and butter until creamy. Add pinto beans and blend well. Pour into unbaked pie shell and bake at 375° for 20 minutes. Reduce heat to 350° and bake an additional 25 minutes or until a knife inserted in center comes out clean.
In between the feral dog packs and the coyotes I haven’t gotten hardly any sleep.
I’m on the edge of a state forest. Everyone who can’t afford their dogs seems to dump them around here. The dogs have killed most of the coyotes game, so now they both think my goats are there to feed them. It seem like no sooner then I fall asleep then the beagles start yapping there is trouble afoot.
So out of bed I crawl to get the canines gone.