More Recipes

Dandelion Syrup

Pour 3 cups water in a pot

Add 2 cups of dandelion flower heads and bring to a boil. Remove from heat Let sit overnight steeping. After straining, return liquid to pot. Next add 2 cups of white or brown sugar and add 1/2 cup of honey and 1/2 lemon juiced (option) with a pinch of cinnamon. Return this mixture to a boil then reduce to a simmer until it has been reduced to about half. Let this cool and seal in a glass jar. Refrigerate after being opened.

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Mayonnaise Cake

Mix together 2 cups flour, 1 cup sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 3 tablespoon cocoa, 1 cup mayonnaise, 1 teaspoon vanilla and1 cup water. When mixed pour into a greased pan and bake at 350F until done.

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Corn Silk

Corn silk (The hair surrounding corn on the cob) is used for a medicine. Corn silk is used for bladder infections, inflammation of the urinary system and the prostate, kidney stones and bed wetting. It is also used to treat congestive heart failure, diabetes, high blood pressure, fatigue and high cholesterol levels. Add one tbsp of corn silk to one cup of boiling water and let it steep for at least 10 min., strain and drink 3 to 4 times a day. Add some honey if you need to sweeten.

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Bean & Rice Survival Soup

Put together 2/3 cup kidney beans - 2 cups barley - 1 cup lentils - 1/4 cup green split peas - 1/4 cup chickpeas - 1 1/2 cups rice - 1 bouillon of either chicken, beef or vegetable and any other seasoning that you want to add. Mix it up and put this in a zip-lock bag or any sealed container, and you'll be able to take this anywhere you go. When it's time to cook, (as little or as much as you like) just add water and let soak for an hour before cooking or not.

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Pizza bread

On a slice of bread spread on some pizza sauce, add pepperoni slices and top with cheese and mushrooms. Broil until done.

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Cucumbers

Did you know, Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

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Bean Salad

1 can of six bean medley - Drain can of all liquid and rinse thoroughly with clean water.

1/2 cup of Italian Dressing or to taste.

You can put the beans in a sealed container or just use a zip lock bag, add dressing and mix. Great for camping or hiking.

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Potato Hotcakes

3-medium potatoes
2-eggs
1/8 tsp Baking powder
1/2 tsp salt
1/2 tsp pepper
1 Tbl milk
1 Tbl Flour

2 -Green onions (or any kind of onion that you like)

Beat eggs well and then add baking powder, salt, pepper, and milk. Set this aside.
Peel and rinse potatoes, squeeze water out. Add to egg mixture and stir.
Dust mixture with flour and stir.
Heat a skillet to medium high and add 2 tablespoons of butter or margarine.
Use enough potato mixture to make two cakes four inches in diameter and 1/4 inch thick.
Brown first side then turn over and brown other side till done.

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Parched Corn

Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little. This method can take a few hours and the corn should be turned occasionally to prevent burning.
Oil a skillet. Add a small amount of butter, lard or oil to the skillet. Heat the oil on a low temperature. Wipe the frying pan with paper towel to remove any excess oil. Only a thin coating should remain on the bottom of the skillet.
Pour the corn in the skillet. Add enough dry corn to the skillet to just cover most of the bottom. The actual amount will depend on the size of the skillet that you use.
Allow the corn to cook slowly. Stir the dried corn constantly to prevent any burning. The parched corn is done when the kernels have swollen, and turned a medium brown. A few of the kernels may explode, but that's normal.
Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed. Store the parched corn in a cool dark area.

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Jerky Marinade

2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt

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Peach Cobbler (Dutch Oven Style)

2 (29 oz) cans of sliced peaches
1 Duncan Hines Yellow cake mix
1 cup margarine or butter

Prepare hot coals for the dutch oven.

Empty the two cans of peaches in the dutch oven, juice and all.

Dump the cake mix over the peaches. (spread the cake mix evenly over the peaches but it's important that you DO NOT MIX.) Take a spoon and add dollops of butter to the mix.

Place the dutch oven on hot coals and place a few coals on top. Bake 45 minutes to 1 hour.

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Bucket Pickle Recipe

5# thin sliced cucumbers (do not peel)

1TBSP. mustard seed
1/3 c. salt

1 TBSP. celery seed
1 qt. white vinegar

1 c. sugar
2 TBSP. pickling spice
1 TBSP powdered alum


Put 1/3 c. salt in enough boiling water to cover pickles, pour over pickles and allow to sit overnight.
Drain and rinse well. Mix vinegar, pickling spice, mustard & celery seed, alum & sugar, bring to boil, pour over the

pickles and let it sit overnight.
Next, put into a plastic bucket with a lid. The next day and each day after for the next 6 days, add 1 cup sugar and stir well, (Do not heat or drain).
After all sugar has been added, sit bucket on a shelf and cover with the lid.
Ready to eat in 2 weeks! Do not can, use as needed, this will keep a very long time!

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Canned Fishcakes

1 large can of salmon. (400g)(or any kind of fish to your liking)
1.lb mashed potato.
2 eggs
chopped parsley
salt and pepper
handful flour
handful of crumbled corn flakes or breadcrumbs

Drain salmon and remove any skin and bones. Roughly flake.
Mix salmon, potato, parsley, 1 beaten egg, and season with salt and pepper if desired.
Form the mixture into patties and dip into flour, then beaten egg, then crumbled corn flakes or breadcrumbs.
Refrigerate for a couple of hours to firm up.
Fry gently in oil till golden brown.

Another good way to use up leftover mashed potatoes.
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