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About kappydell

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    Family Member
  • Birthday 01/31/1954

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    just moved to georgia from wisconsin
  • Interests
    self reliance; lo-tech living; cooking, crafts, anything to do with food!!, camping, livestock, garden & orchard, hunting, fishing, trapping, camping, etc.

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  1. Annarchy, thank you for preserving the Mrs S cookbook. Cant we just put it together with an apology and disclaimer that many of these are from old posts, and we cannot identify many of the original posters contributors. As far as dupes, just keep one with a notation that several contributors sent in duplicates and we are grateful for their time and effort to contribute. If they are near-dupes listing them as "variations" under the main recipe, and giving credit? I sure see where it could be overwhelming. Need help?
  2. I forgot....I used to wrap them in newpaper & put in basement & they ripened there - fresh tomatoes in November! Yum!
  3. I just ran across some tasty looking granola recipes for the dehydrator....so much nicer than heating up the house using the oven! I wonder if chex mix would work, too???
  4. This one? SAUSAGE ZUPPA TOSCANA 1 c instant Pinto beans 2 ½ c dry potato chunks 1 c freeze dry sausage ¼ c freeze dry onions ½ c sour cream powder 1 TB chicken bouillon ½ tsp crushed red pepper ½ tsp freeze dried garlic ½ c freeze dried chopped spinach Add to 8 c water in crock pot. Cook on low 4 hrs. serve with grated parmesan & breadcrumbs I just ran across it last night & it looked yummy. I'm collecting all the dehydrated food recipes I have collected into one place, and I saw this one on pinterest..... Would the freeze dry sausage store longer term than DIY dehydrated sausage crumbles? Usually fat is a limiting factor. Nonetheless, this looks good. I'm also putting in some of my go-to recipes, like my mothers' master baking mix. She said aluminum in baking powders tasted bitter, so she never liked Bisquick or any commercial mixes. It dates from the late 1940's and comes with recipes for twenty two items, plus variations, that you can make with it...far more than I find nowdays. PLUS it has directions for using different kinds of fat (lard, oil, shortening) which makes it more versatile. I'm thinking it would make a good addition to our collection of Mrs S recipes? Is our survival cookbook still around?
  5. In Wisconsin I did all my cooking in the microwave...EVERYTHING...even baked bread in it, because the stove was so old & kept breaking down. Rather than fight with it, or bother the landlord I just used the micro instead, so I would not stress it after he fixed it the last time. Lots of work, though I did get an education from helping him replace bits & pieces of it! Darn engineers nowdays, I don't think they WANT folks to fix things themselves any more.
  6. I cook them in the micro until soft, scoop out the flesh (or skin, depending on which is easier) then puree the cooked flesh in the blender until smooth. Spread the puree out on the sheets for leather in my dehydrator and dry at 125 or so until dry and brittle. Peel off the sheets, grind dry in the blender to a powder. Put in jar with an oxy absorber. All you need for fresh cooked puree is to add boiling water to some powder and wait a bit. I like my squash pureed, so I do it that way. The powder takes very little space compared to the original squash that a quart jar lasts me a looooong time! I have seen the squash ships & such on the internet but I want long term storage so I avoid any recipe that adds fat, at least until I cook my squash up with butter! When the squash got done, I did some sweet yellow banana peppers, green pepper dices, okra & snap beans. Not a lot of any one of them, but it adds up if I do whatever gets picked day to day that we dont immediately eat.
  7. Yes. Quality is down, prices are up. Too much sugar & salt. Selection is limited to what they want to sell, not what I want to purchase (I hate freeze dried, for example, it takes up too much space for too little product. And TVP? I have to avoid soy. So that is out, too.) It was well worth getting a dehydrator, and googling the backpacking sites to find out how to dry down my own recipes. Dehydrated home made chili is amazing! Pre cooked rice turns into home-made "Minuit Rice" and is seasoned to suit my taste buds. And cooked beans can be dehydrated so they take less than 30 min to prepare. To be honest, I prefer my home dehydrated foods to anything that I can buy. The dehydrate2store.com site has terrific instructions and recipes. I can my meats, usually in the autumn when the farmers harvest their chickens & hogs to they don't have to overwinter large flocks/herds. I only purchase a few things commercially, like cheese powder, or dried eggs, that I do not want to do at home. Harmony House is one of my favorite places for dehydrated stuff that I do buy. Their variety is wonderful. Barry Farms (www.barryfarm.com) has a good supply of bulk dried goods, with lots of unusual specialties, well priced, but not packed for long storage. (I repack in jars with oxy absorbers). I like their cheese powders, colored lentils & rices, and vegetables for selection as well. And if you need xanthan gum or citric or ascorbic acid, well, they have those, too.
  8. Its that time again! I cranked up the dehydrator this time to make winter squash powder. We have LOTS of small Waltham Squashes, so they are cooked, pureed and drying on leather-making sheets. When dry they will be powdered. Also did some broccoli florets, frozen ones that were taking up too darn much freezer space. God 1 quart jar out of a 22 cup bag of florets. Much more freezer room now. As the okra cranks up I will be drying that too, as last years okra kept nicely that way. Just sliced and dehydrated. The info I found said no blanching, so I didn't and they kept their color. I tried the seasoned whole crispy okra version and it was very, VERY good, but it won;t store as long because it uses oil (and I don;t need those extra calories anyway). The slices rehydrate nicely for oven fried okra (I use shake & bake on them, LOL), to toss in my stir fries, and in soups. Good enough for me, as M does not eat okra. I tried dehydrating sliced sweet yellow peppers, but they did not keep their color, so next batch I will blanch first. No problem getting more, they are producing like gangbusters!
  9. When we were getting read to move down here (Georgia) I read in a gardening book that it had six growing seasons. Six???? Yes, I'm afraid they were right on with that. As we re-learn our gardening techniques, discarding what does not work and picking up on what does, we are getting better and better at growing our vegetables. Enough to give away and preserve in some cases (that is the wh0le idea, gang). OK, so what have we discovered about our six seasons? Season One: Early Spring. This is when we can plant all those things we used to put in in zone 4...lettuce, kohlrabi, broccoli, brussels sprouts, etc. But they have to be super short season cultivars, because they bolt in the heat. And we had better have our own transplants, because there are not any in the commercial garden centers. So we start our transplants now in Dec and January, to put out in March. A few things go in as early as Jan (green onions, peas) or Feb (potatoes). Good luck finding any in the garden centers, LOL. Season Two: Late Spring. This is when the transplants arrive at the garden centers....well some things, anyway. The cabbages, collards, cauliflower show up, all the so-called cool weather crops. Again, get short season ones, because it gets hot here and the pests are also starting to show up so get your pest control stuff ready. Better yet, grow your own transplants and you can get them in earlier, in March or April. Before the pests really get going. Season Three: Early Summer: The tomatoes, herbs, melons and such (all the warm weather crops save sweet potatoes) show up at the stores. They disappear fast, most folks have been looking for them since early May. These do not last long in the garden, the hot weather shows up and starts stressing them, so you need to water often, and if your garden area has some shade to protect it from the afternoon sun your plants will last longer. The late afternoon sun kills many plants, so dont believe the tags that say "full sun". More like "morning sun" for best results. The snap beans give us a good flush of production before they start sulking when it gets hot. Of course, there are some heat lovers that do not mind the hot sun but you have to keep them well watered. This is the time we start doing our garden stuff in the early morning to avoid heat stress on the plants, and on us. The pests start becoming real ugly now. If we are lucky we get a picking or two of zucchini before the vine borers show up and we have to start battling them. And cutworms. And potato beetles. You get the picture. Season Four: Full Summer. By this time, the potatoes are harvested, the zucchini have been removed due to borers (we have replacements if we plan right, to move to the other end of the garden where the lettuce, peas and early brassica have also been harvested & removed before they bolt or die from the heat. In late June the sweet potatoes plants FINALLY show up at the garden center, and we put some in as they thrive in the heat. The okra takes off too in the heat, as do the peppers, melons, and tomatoes. If we stay ahead of the bugs, and keep things watered, and we pick daily we get some nice production. Snap beans slow down but keep producing; tomatoes are pretty good unless the nights stay hot, then they drop their blossoms until the nights cool off again, when they re-start. We do not have room for corn and I wonder how it would fare. Daily watering is part of the routine now - pick in the morning, water late in the afternoon when the shade from the neighbors trees comes over the garden. Season Five: Autumn. Again, having transplants ready is a must now, as the garden centers won't be much help unless they are small and locally owned, and the operator special orders fall plants. They will be cooler weather plants again. We put in lots of brassica, greens, onions, and more radishes & carrots than we think we will ever need, because these will winter over nicely in our winter garden. I obtained cultivars known for wintering over to try this year, but even the 'regular' cool weather cultivars worked well for us. we had good results from broccoli cabbage, kale, collards, kale, kohlrabi, radishes, lettuce, beets, carrots and onions. Harden them off carefully though so they can tolerate the afternoons, or find a way to shade them somewhat. As the weather cools though, these will take off. We pick the last of the squash (if any survived the borers), melons, sweet potatoes, any green tomatoes, and frost sensitive items before the first frost, checking my charts of "what dies at what temperature" as a guide. Some things can tolerate light frost (32 degrees), some last until a hard frost (30 degrees) , and some can even handle colder temperatures. We also get out our tarps and check them for holes (replacing if needed) so we can cover the garden when the temps drop down. it helps to plan your plantings so things with similar temperature tolerances are closer together, for easier covering as needed for protection. By the way, squash picked green will ripen off the vine if kept in a warm dry spot, where the sun can hit them, just like green tomatoes will. I just learned this, and we got lots more squash because we used this trick. Season Six: Winter. This is my favorite gardening season, believe it or not. After the first frost, the bugs die, so the produce is magazine perfect - no bug bites. The weeds are nearly non-existant as well. The greens are gorgeous. We put in lettuce (several kinds) spinach, and mustard greens along with the several kinds of collards & kale. The mustard greens are much milder in cool weather. We have had requests for turnips, too so we will put some in this year - summer grown ones are too strong for me, but they might be nicer in the cooler months. The cabbages keep growing, but slowly, the broccoli keeps growing as well, but Brussels sprouts stop growing, though they survive. Radishes thrive, so be sure to have extra seeds, as they will grow fast and get eaten faster. Everything tastes sweeter grown in cooler temperatures. I was amazed at the sweetness of the collards, kale, and mustards. Savoyed leaves tolerate colder temps than smooth ones so plant the crinkly chard and savoyed cabbage. I wondered when we moved down here how I would keep vegetables without a root cellar, but with a winter garden, I don't need a root cellar as I can just pick every morning. I also like the winter garden for preserving veggies - canning and blanching are not as uncomfortably hot as back in July. We use our tarps as needed covering crops when the weather forecasts are for colder temps than they can tolerate. If we lanned right, most of our autumn plantings will tolerate cool temperatures, to varying degrees, of course. Some will last all winter - this spring, for example, we were still picking spinach, lettuce, and our cole crops right up until April when they started to bolt. By that time, the early transplants are ready to take their place and we are picking peas, radishes, early lettuce, and green onions. So this six season thing seems to be true. We get all our favorites, but each in its season. And fresh certainly beats paying top dollar at the store for poorer quality veggies.
  10. Catching up while I watch Molly B's Polka Party on TV. Down here, polkas are NOT a common music genre, so I have to tune in to get my fix of German/Swiss/Czech music. I do enjoy the old fashioned bluegrass though - I like music from the heart, and with all the recording tricks they use on so much music, it seems, well....canned....like Muzak or something. Gimme that old timey, folksy stuff and my toes start tapping. I wish I could yodel, I'd join right in! I don't hear much of that oldies western music anymore either, and I grew up on "the sons of the pioneers" and such. Yodeling cowboys are a little out of place nowdays, LOL. When I'm in the car I have my sirius channels set so I can listen & sing along as I drive. I still know all the words to all those oldies. I enjoy songs that are uplifting and happy - I get tired of songs that are sad or obsessed with "hooking up" as they call it nowdays. Nary a word about true love, families, or faith...all those things that make life worthwhile. No wonder the suicide rate is in the rafters. I guess I'm just old fashioned. The garden is still kicking, though we are now on hot weather mode in terms of what is producing. Sweet potatoes, melons, okra, tomatoes are going crazy, as long as we water a LOT, almost daily. Those wicking planters we made (M didn't think they would work, I think she was humoring me when we made them) are WONDERFUL! People driving past stop and tell us our flowers are gorgeous, and we only have to top up the pots every 5 days or so. We are sold on them, next year we will make more, as we replace our totes (here they go on sale in early winter) the old ones will make good wick-pots. I'll be transplanting my herbs to them, for one thing. I lost the aphid battle for the Oriental beans, but not before I got some to cook up and taste. I like them, M does not - she does not like the drier texture they have (she likes her beans cooked soft, the orientals are closer to al-dente, if there is such a thing in beans. Next experiment is leaf amaranth - I have two kinds to try. One is good raw or cooked, one is cooked only. And it is getting time to start seeds for autumn transplants - I have a perfect nursery spot, gets AM sun only. Easier on the lil' sprouts. This hot weather is making our dogs grumpy - they bicker with one another, much like little kids. Some days we feel like we are referees.
  11. Today I got out the dehydrator and cranked it up. Harvested veggies are trying to take over the kitchen, and with Walmart having food shortages, I ain't wasting ANYTHING. I cut up a mixing bowl of sliced sweet Italian peppers and they are drying now, while I cook up, peel & seed the half bushel of squash we have already picked from our 2 vines. Tomorrow it goes on fruit leather sheets to be dried down, then ground into "squash powder". I am the only one that likes squash, and prefer it mashed, so the powder is perfect. Just add water and you have instant squashed squash. Then it is on to okra, it is just cranking up. We dug potatoes, they are curing in the shade now (had creamed new potatoes last night). Picked the last of the zucchini weeks ago when squash borers got the vines, but not before I got sound ground zucchini in the freezer for zucchini bread! Replanted that spot with carrots. Surprisingly the snap beans are still producing steadily, if not in large amounts. We did try the oriental yard-long beans - I liked them, M did not (did not like the dry, firm texture). Glad we got enough to try, because they seem to be aphid magnets. Not sure if moving the pot they are in to a different location will help or not. they are leaving the nearby pots alone, but I imagine they do not care for jalapeno peppers or rosemary. At least they are munching on the beans, not my camellias! Our AC is still out, but we are managing with portable ACs (I wanted some that did not hang out of the window and tempt light fingered passers by to break in - not that our neighborhood has had trouble, but in any future case scenarios). The portable ones work thru the screen on a window, and access is much harder in the smaller open area. Plus you can remove the intake vent quickly & lock the window if leaving home; not to mention they also contain de-humidifiers which can be used independently of the AC. I just like the versatility and lower profile of them. We will have to get the AC fixed of course, as it is a heat and AC central unit, but it is still on warranty. We just need to save up for the service charges & any coolant as those things are not covered by warranty. We cut up the large oak that the tree man felled (good deal, we would not have known how to keep it from falling on the house!) into 5 foot logs for our crafting friends. Sunday we were rolling them into the more open meadow-like area (we are calling it the bee meadow, it is earmarked for hives in the future) so they will dry nicely. It was amusing to see our friends' 20 yr old children struggle with moving them although they are big strapping young men. Then we showed them how we had moved some, using a lever and fulcrum for MUCH easier rolling. I guess they don't teach practical stuff like levers in elementary science class anymore. Too bad, the 6 'basic machines' (Lever. Wheel & axle. Pulley. Inclined Plane. Wedge. Screw.) magnify muscle power tremendously. That how us old crippled-up women roll...smart, not hard! We2s - there is a way to tie a long sash around a dog to simulate a thunder shirt. I used an ace bandage, and it worked amazingly - instant calm dog. its called an "anxiety wrap" and how to tie one is on barkpost.com/answers/diy-anxiety-wrap/
  12. Since we moved into this home, the oven door started coming loose. As it got looser and looser M & I planned to screw it up again, and we did tighten two screws right behind the door handle. They LOOKED like they were the right ones, but they dod not correct the situation. Over to google, and I found a U-tube on how to tighten the oven handle on my make of stove. Holy Crow! There were about 5 steps to take before we could tighten that pesky handle - take the door off; lay it on a padded & sturdy surface, front side facing down; remove the side and top trim pieces; unscrew the back of the door and remove it; and THEN tighten the screws to the spacers inside the door, which would in turn tighten the door handle. Yoikes! I immediately fired off an inquiriy to the manufacturer as to why they had to make things so much more complicated than in days of yore (my young adult days) unless they were in cahoots with the repair shops to give them more work. Thank goodness for you tube. I mentioned to M that those two screws were not the door handle ones, and that just tightening the handles was going to be a real PITA. She was watching TV, so perhaps she did not hear it, or it did not really register. Live and learn.... 2 days later we were going to tighten the handle after dinner. I asked her to give me a heads u so I could help since the stove people had made it complicated. well, after dinner she walked into the kitchen, thinking "How hard can it be to tighten a door handle, for pity's sake?" and did not mention to me what she was going to do,, since we had already had a full day of yard work. Nice person she is she was going to let me rest. She opened the door, fiddled with the screws, and the door discintegrated! She did catch the glass front as the entire front of the door fell off of the stove, so nothing broke, but the cussing was heartfelt and dramatic! I ran into the kitchen, exclaiming "What the F did you do???" and she of course said "I just loosened a couple screws and everything fell apart!" More cussing. We spent the next 3 hours doing the jigsaw puzzle without success - removed the door, took EVERYTHING apart, finally quitting when we were too tired to see straight, let alone make a screw driver work. The next day, we got everything put together (with help from You tube) after a few bits of confusion that you tube did not address (like in what order the parts had to be re-assembled). when everything was together, we put the door back on and ...it would not close properly. One side was askew. After another fitful night with visions of stove parts dancing thru my dreams, and our friend (another prepper) came over to look at the situation with fresh eyes, as we were soooooo frustrated that we wanted to use it for target practice in the back yard. She discovered that one part was bent, and bent it back into place. HOOORAY!!! Our oven is whole again, AND the door handle is tight, as well. The moral of the story.....google before unscrewing things on equipment, ESPECIALLY critical stuff you can't afford to replace, because Mr Murphy (and his laws) is still around!
  13. TY Annarchy. I notice the gremlins only show up when we commit monies ahead of time. In this case we are helping a friend by giving them $2000 on the 1st to help keep their home. Normally that would make things tight, but not too bad. I remember wondering about that old saw "no good deed goes unpunished" when we decided to do it. Then Mr Gremlin showed up. Oh well. He isn't going to stop us from going thru with helping our friends, just pinch things a little extra. Worth it. (So there, Mr Gremlin! I told Mary if she sees a grease spot in the middle of the family room carpet its because I caught him and squished him. He'll make good fritters for the dogs.)
  14. I'm using baby shampoo & water daily now. The DE wasiterally a washout with our frequent rains & heavy dews. The usual "last week before payday" gremlins has showed up again. He broke my specs AND my spare pair so I have geek strips applied until I can order new ones. He also killed our AC unit so we're using 2 window AC units & box fans til we can get warranty repairs going. 85 degrees felt quite cool after doing 99 F inside ( and out) with 80% humidity. We got it to 75 degrees ANF are pleased with that. Darn pre-payday gremlins!!!
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