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1 egg
salt to taste
1 tsp. minced garlic
1 tsp. seasoning salt mix
3/4 cup milk
1 tsp. pepper
1 rattlesnake

Cut snake meat into 4 inch lengths. Beat egg and milk. Mix spices with flour in a separate bowl. Preheat deep fat fryer with cooking oil. Dip snake into egg mixture and then in flour mixture and place it in hot oil. Cook until golden brown and crispy like fried fish. Serve with french fries.

Have not forgotten the site

We have just been dealing with a few medical issues.

Making biscuits over a fire

Campfire biscuit stick

Biscuit stick

Ever wonder if it’s possible to make biscuits while camping? Well here’s a great idea.

Hard Tack, or Ship’s Biscuit Recipe.

Hard Tack, or Ship’s Biscuit Recipe.
~~~~~~ Hardtack ~~~~~~
1 Tsp. Salt
1 lb. flour

Mix salt and flour; add water to make very stiff dough. Roll to 1/4″ thickness, and cut the whole into four inch sections. Use lots of flour to prevent sticking. Use fork to punch with holes. Bake in a flat pan at 250 degrees for two to three hours.

Ship’s Biscuits


There has always been a need for nutritious, easy to store, easy to carry and long-lasting foods in the Royal Navy. Nuts, fruits, vegetables, live game and fish fulfilled a limited role, but the introduction of cooking and baking various cereals provided a more reliable source of food for travellers, especially at sea. Egyptian sailors carried a flat brittle loaf of maize bread called dhourra cake. The Romans had a biscuit called buccellum

King Richard I (Lionheart) left for the Third Crusade (1189-92) with “biskit of muslin” – mixed corn compound of barley, rye and bean flour. At the time of the Armada in 1588, the daily allowance on board ship was 1lb of biscuit plus 1 gallon of beer. It was Samuel Pepys in 1667 who first regularised naval victualling with varied and nutritious rations.

Biscuits have always been made to a large and varied recipes e.g. seed biscuits, fruit biscuits, long biscuits etc. The essential and common ingredients were flour and water, Most flour used today is milled from North American wheat or similar hard grain cereals. It would be difficult to produce an historically authentic biscuit from modern refined flour.


To produce a similar plain ships biscuit, a medium coarse stone-ground wholemeal flour should be used.

Add water to 1lb wholemeal flour and 1/4oz salt to make a stiff dough. Leave for 1/2 hour and then roll out very thickly. Separate in to 5 or 7 biscuits. Bake in a hot oven approx. 420 degrees F for 30 minutes. The biscuits should then be left undisturbed in a warm dry atmosphere to harden and dry out.


1 1/2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon sugar
1/2 teaspoon dried dill weed
1 1/2 teaspoons freeze-dried chives
1 cup whipping cream

Sift flour, baking powder, salt, cream of tartar and sugar together into a medium bowl. Stir in dill and chives; mix well. Pour in cream all at once; stir with fork only until dough rounds up into a ball.

Turn dough onto a lightly floured surface; knead only a few strokes. Gently pat or roll out dough to 1 /2-to 3/4-inch thickness. With a 2 1/2-inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

Place on an ungreased cookie sheet; bake in a preheated 450 degrees F oven for 10-12 minutes. Makes 8 biscuits.

Nutrient Analysis. One biscuit provides: 191 Kcal, 3 g protein, 20 g carbohydrates, .6 g dietary fiber, 11 g fat, 41 mg cholesterol, 55 mg potassium and 187 mg sodium.


1 1/2 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening
1 cup buttermilk
Preheat oven to 450 degrees F. In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder, sugar, cream of tartar and salt.

Cut shortening into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal. Add buttermilk all at once; stir with a fork until dough is just moist enough to pick up from the side of the bowl and form a ball.

Turn dough onto a lightly floured surface and knead gently 4 to 5 times to form a smooth, soft dough. Roll out or pat dough to 3/4 -inch thickness. With a 2 1/2 -inch biscuit cutter, cut straight down into the dough, being careful not to twist cutter.

Place biscuits on an ungreased cookie sheet and bake 12 to 15 minutes. Serve hot. Makes 12 biscuits.

Nutrient analysis. One biscuit provides: 180 calories, 4 g protein, 22 g carbohydrates, 2 g dietary fiber, 9 g fat, 1 mg cholesterol, 91 mg calcium, 95 mg potassium, 208 mg sodium.


1 cup low-fat buttermilk
1/4 cup Grape Nuts cereal
3/4 cup brown sugar
1 cup quick-cooking rolled oats, dry
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 beaten egg
1/4 cup smooth peanut butter
1/4 cup coconut
1/4 cup chopped pecans
1/4 cup melted margarine or butter

1 In mixing bowl, stir together buttermilk, Grape Nuts, brown sugar and oats; soak 1 hour.

2 In small bowl, stir together soda, baking powder, salt and flour. Add to soaked ingredients. Stir in egg, peanut butter, coconut, pecans and melted margarine or butter. Mix together with spoon until well blended. Place in lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

3 Bake at 350 degrees F for 1 hour or until toothpick inserted in center of loaf comes out dry. Cool for 10 minutes. Remove from pan and continue to cool on wire rack.


I don’t know how many of tyou have thought of this. The current state of world affairs combined with my growing up on farms where we always had supplies stocked in case we couldn’t make it into town makes this an important matter to me.

Whether it is snow storms, hurricaines, tornados, earthquakes or just civil unrest there will be a time when you can’t get to the store. Or else the shelves in the stores will be empty.

In the instances a supply of water and long shelf life foods could mean the difference between life and death.

The guide at this location will give you an idea as to how to begin to prepare for those events.

LDS Preparedness Manual



Wheat Porridge

Wheat Porridge
2 1/2 c wheat
1/2 t salt
5 c water
1/2 c dry milk powder
1/2 c sugar
Rinse the whole wheat and bring to a boil with the water and salt. Cover and cook over low heat for 30 minutes. Add milk and sugar. Continue cooking until wheat is crunchy-tender, about 30 minutes. Makes 5 1/2 cups of cereal.