windmorn

I saw this article this morning and realized this might be a good source for survival recipes and skills (they mention using an id card for chopping). I googled prison recipes to see what there was out there for free and came up with over 32 MILLION hits. I'm going to be looking at these for camping recipes, since many one the first page I opened are ramen noodle based and would be light weight. If I find any really good sites, I'll add them. http://www.huffingtonpost.com/2012/02/02/prison-cookbook_n_1249452.html Prison Cookbook: Female Texas Inmates Release 'From The Big House To Your House' GATESVILLE, Texas -- These women may not have an oven, refrigerator, stove, knife, or even the ability to boil water, but they do have plenty of time on their hands. Decades, in fact. And that, combined with a few (admittedly peculiar) ingredients and a desire to cook despite the odds has resulted in a rather unusual cookbook – "From The Big House to Your House," a collection of 200 recipes by six Texas prison inmates. The women all are serving at least 50 years at the Mountain View Unit of the Texas Department of Criminal Justice, all but one of them for murder. And a hankering for foods they enjoyed on the outside prompted them to get creative on the inside. For example, they've found that an empty potato chip bag works for cooking in a quart-size electric warming pot, their only source of heat for cooking. A plastic ID card – similar to a credit card – makes an acceptable cutting or chopping implement. And tuna and mackerel can be made into great-tasting nachos. "I know it sounds disgusting," said Celeste Johnson, 49, one of the authors. "But I love tuna nachos. And I've got so many people here converted to it." The book was produced with the help of Johnson's mother, who typed the recipes and submitted the manuscript on the women's behalf to The Justice Institute, a Seattle group that works with convicts who maintain their innocence. The group published the book and now sells it online. The book puts into print a long tradition of the joy of cooking behind bars, where generations of Martha Stewart wannabes have concocted legal and illegal brews and stews with a variety of success and failure. And inmate cooking is not confined to women's prisons. Former Texas corrections officer Jim Willett remembers his days working in a men's unit, walking through a cell block and getting whiffs of simmering foods. "You knew when there were certain foods cooking, just like being in your house," says Willett, now director of the Texas Prison Museum. "It would make you want to stop and join them, but that's not legal. "Something like a Frito pie they're certainly not going to get in the chow hall."The reality of prison cooking is a bit different from "GoodFellas," the 1990 movie that shows mobsters delicately slicing garlic with a razor blade as they prepare a gourmet Italian dinner for themselves while serving time. And it isn't always pretty. Inmates tend to be creative in the "kitchen." In the past, some have been known to fashion metal plates into skillets that get heated in toilets filled with burning toilet paper. Or to transform tooth paste tubes into spoons and turn fruit into prison "wine." In 2009, a Washington state prison inmate's attempt to warm sausages in his cell's stainless steel commode didn't work as hoped. Smoke from the prisoner's makeshift oven went through a sewer pipe vent and officials evacuated the lockup for what they feared was a fire. The inmate became known as the "toilet chef." More typical was the experience of Martha Stewart, the homemaking pro who was said to have dabbled in microwave cooking while locked up a few years ago in a federal prison in West Virginia while serving time for obstruction of justice and lying to the government. At least she had a microwave, which Federal Bureau of Prisons spokesman Chris Burke said is available to many federal inmates, though they are prohibited from cooking in their cells. The Texas women – who, in compliance with regulations prohibiting them from profiting from a business while behind bars, are donating proceeds from the book to their publisher – only have their "hot pot," a coffee pot-like instrument that warms water, but can't boil it (boiled liquid could become a weapon). Ingredients also are limited mostly to what can be purchased from the prison commissary. They can forget about real milk – they get powder – or real butter, as well as most individual seasonings. Garlic? They squeeze that from garlic vitamin tablets. "It looks kind of gross," Johnson says. "But it works. You'd be surprised." Looking for alternatives to meals served in the chow hall, the Texas women began pooling their commissary food purchases and wrote down their discoveries, such as rehydrating potato chips in their warming pot. The resulting mush became a "baked potato." "I don't know if we've been away too long, but it does taste like a real baked potato," says Johnson, who's been in prison for nine years and won't become eligible for parole from her life sentence until 2042. Prison historian Mitch Roth said cooking is a way for inmates to "access their former lives to a certain extent," and to humanize the often dehumanizing prison experience. Not every recipe the Texas women tried was a winner. Ceyma Bina, one of the co-authors who has served six years of a 50-year sentence for a slaying in Houston, winced as she described making ravioli from ramen noodles and salsa. And Johnson said rehydrated onion-flavored potato chips "turned like rubber." Bina and the others who worked on "From The Big House to Your House," say in the book's preface they were confident readers on the other side of the bars would "enjoy the liberty found in creating a home-felt comfort during unfortunate times." "It shows people how we survive in here," said Bina. <img style="position: absolute; opacity: 0;"><img style="position: absolute; opacity: 0;"><img style="position: absolute; opacity: 0;"><img style="position: absolute; opacity: 0;"><img style="position: absolute; opacity: 0;"><img style="position: absolute; opacity: 0;"><img style="position: absolute; opacity: 0;">

Celery, carrots, raisins and a few cranberries that just don't want to dry. When their done I'm going to chop up the ham I have left and throw it in before it goes bad.

Homemade steak teriyak stir-fry (sauce = 1/4 C each: soy sauce, honey, mirin and sake) and store bought Schezchuan Green Beans.

DD made Girl Scout Ramen Noodle Stuff for brunch. We call it stuff because it's not really a casserole as it's cooked on the stove top and not really a soup because it's really thick. Pizza for supper - 22 yr tradition that started when dh and I started dating.

Wish I'd read this before I made stock this morning. I just threw out some "old" celery. I did throw the extra cranberries, pineapple rings and grapes in the dehydrator. Might have some celery later to dehydrate as well.

I found this recipe several years ago. It's different, but very good! Apple Jack Giblet Gravy 1 med. onion 1/2'd 1 celery stalk, chunked 1 bay leaf 4 parsley sprigs turkey neck and giblets 4 Cup water 1/2 Cup apple brandy (apple jack) 1/2 cup flour (wondra works well) 1/2 teaspoon salt Bring the veggies, turkey parts and the water to a boil. Simmer 45 minutes. Srain teh broth and set aside. Pull the meat from the neck and chop the meat and giblets. You can stop here and store for up to 2 days. Remove the rack from the roasting pan and strain the drippings. Let stand until the fat separates. Spoon 2 tablespoons of fat into a 3 qt pan. Add broth and water to make 4 cups. Add the brandy, fat and salt. (you can deglaze the roaster with the brandy and strain before adding for extra flavor, but I don't.) Cook until golden brown. Stir/whisk in the broth and flour. Cook until thick, stir occasionally. Stir in the giblets and meat.

Can I say we LOVE cranberries?!? 3 kinds at our house on holidaze! Rum Cranberry/Pineapple Relish (I 1/2 this since we have other cranberry dishes) 3 cups pinapple chunks 1 cup sugar 1/2 cup water 2 3" cinnamon sticks 12oz cranberries 1/3 cup dark raisins (optional) 1/4 cup dark rum Heat sugar, cinnamon and water over high heat 9-11 minutes until melted and a nice caramel color. Swirl pan occassionally. Add the rest of the ingredients. The mixture will "freeze". Heat until melted and boiling. Stir occassionally. Reduce heat to med-low and cook until the cranberries pop. Chill 2 hours - 3 day. PS don't forget to take out the cinnamon stick before serving. Cranberry Marshmallow Sauce - Sorry I don't have measurements for this one. DH's mom made it and his sister told me the ingredients, but didn't know measurements so I play it by ear. cranberries (I use the other half of the bag from the Rum Cranberry/Pineapple Sauce recipe) water sugar mini marshmallows Put the cranberries in a pot and just cover with water and sugar to taste. Cook until the berries pop. Stir in marshmallows to taste. I usually make it a really dark pink color and a few marshmallows not completely melted as they continue to melt after putting in a bowl. Cranberry Fruit Salad 1lb cranberries, ground into really small pieces (I use a 12oz bag to keep it simple) 1 cjup sugar 1/2 cup grapes, halved 1/2 cup pineapple tidbits or chunks (I use what is left from the Rum Cranberry/Pineapple Sauce) 1/2 cup apple, chunked 1/2 cup oranges, chunked (canned mandrians work well or sweet fresh ones) 1 large tub cool whip Mix the cranberries and sugar. Let set for 1/2 hour. Stir in the other fruits and fold in the Cool Whip until you get a nice light to med pink color. This is perfect for those that "hate" cranberries. They think it's Jello-Fluff. :wink (2): Bonus cranberry recipe! Cranberry Chutney 1 14-oz can whole berry cranberry sauce 1/2 cup raisins 1/2 cup apple, peeled and diced 1/4 cup +2 tablespoons sugar 1/4 cup + 2 tablespoons vinegar 1/8 teaspoon allspice 1/8 teaspoon ginger 1/8 teaspoon cinnamon dash ground cloves Combine all ingredients in a medium saucepan. Cook on med. heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

Thanks for the recipe! I'm thinking I might try this for a Christmas party. Hopefully I can find some that will sprout. Have you tried soaking a few frozen ones to see if they sprout?

1st time in 3 weeks dd has done her long division without tears or help!!!!

I found one that only uses lemon juice and soy milk. http://www.ifood.tv/recipe/homemade_soy_cheese I've never made it and not sure how well it works. I had found an article when looking for a soy sauce recipe that said that miso is the by product of making soy sauce and soy milk is the by product of making tofu. Since when you make cheese you are separating out solids, I'm not sure there's enough in soy milk. I think that's probably why most of the recipes use tofu added in.

Taco chips!! Celery and/or carrots if I can get time between homeschool, dishes, clothes and cleaning. Change in the gameplan. Had stew leftover from lunch so that's on 2 trays. The kids didn't think the apple chips were crisp enough so back in they went on 1 tray, the taco chips are on 2 so that left one for a can of mixed veggies for showing the Girl Scouts how to thermos cook in a 4C ziploc container with a screw top with a bubble wrap insulation sleeve to keep it warm.

We were having chicken legs, mashed taters and peas, but the chicken smelled funny. We had Dinty Moore instead.

Thanks for the heads up. I haven't tried a large can. I'll have to test it when I finally get some large cans.

I got one similar to the pampered chef one. I got a Swiss made Kuhn Rikon. http://kuhnrikon.com...ols.php3?id=206It feels pretty sturdy and was very smooth when I tested it when I got home. I just home the little wheel that makes it goes around the can lasts. That part seems to be the part I have trouble with.

Thanks everybody for the tips. I'm quickly realizing this is another thing they just don't make the way they used too. :/ I think I've bought one at least every other year and my parents still use the one they've had all my life. DH even bought me a Kitchen Aid brand one that didn't make it 6 months. :/ I don't have anywhere to put a wall mounted so I'm going later after the heart walk to look at one I saw at world market that looked fairly sturdy. It cuts the seam of the lid instead of the inside of the lid. I had one similar before and it lasted the longest. I'll post later what I find.

Sorry if this has been addressed somewhere else, but I couldn't find it. I need a new manual can opener. I've gone through 3 in the last couple of years. Does anyone have a suggestion for one that will last? It's bad enough to fight one when things are good, much less if things get bad.

Spiced pumpkin seeds yummmmmy!

Hi snapshotmiki! Looks like you already knew of magnesium's benefits. I'm glad you brought up kidney stones. Thinking about the magnesium reminded me I haven't been taking mine and that may be why I have been having trouble going to sleep.

It maybe be because many of us are deficient in magnesium and don't know it. Research from as far back as the 60's has supported this. Here's a couple articles on it (kidney stones are toward the bottom). http://www.calmnatural.co.uk/magnesium-deficiency http://www.annlouise.com/blog/2010/02/24/magnesium-a-must-have-supplement-for-your-heart-and-bones/ The thing I'd add to the flu kit is the Kleenex with menthol in them. They are the only ones my daughter likes and they do smell good and help open you up a little. They are getting harder and harder to find though.

I forgot to take meat out to defrost so we had Knorr chicken noodles with a foil pack of chicken and canned mixed veggies added in.

Well, my sore throat was gone by the time I got done chopping the onions. I made it anyway and drank some and gave some to DD. Her congestion seemed better until around dinner. I gave her some more and haven't heard her cough since. We didn't make it running though - everyone was too tired, especially DS.

Got love grandma!! I'm getting ready to make the soup to try it out. I woke up with a sore throat and tired. Hopefully it'll work and I'll feel like running this afternoon. DS is in a 10k in about 3 weeks & I have to drive him somewhere to run. If I don't feel like going he misses out, because where we live the roads aren't kind to ankles. I'll let you know how it works.

I found this from the Global Healing Center http://www.globalhealingcenter.com/natural-health/onion-flu-remedy/ They say set some out, drink some and put some on your feet. Recently there has been some e-mails circulating online regarding the use of onions for reducing or preventing flu symptoms. I have been asked to comment on this and give my opinion on the validity of this remedy. So here is what I have found. What centuries of grandmothers have instinctively known is now being confirmed by everyone from modern scientists to naturopathic doctors. Onions may have the ability to ward off and relieve symptoms of the common flu. And in a world where, according to the CDC, many Americans will get the seasonal flu every year, the simple method of boiling onions into a drinkable broth may be a good practice to return to. Moreover, the outbreak of H1N1, commonly known as swine flu, has caused many people to consider getting flu vaccinations that, in my opinion, will do more harm than good. Prevention is the best method, and the following post will offer some insight into this ancient technique of using onions for flu prevention. How Onions Help with the Flu The idea that onions could ward off disease through their potent medicinal properties hails back thousands of years. Ancient Ayurvedic and Chinese medicine revered onions for their anti-inflammatory and congestion-relieving properties. The Ancient Greeks rubbed onions on sore muscles and the Native Americans used them to ward off the common cold and flu. In fact, the World Health Organization has even recognized the onion for its ability to help relieve symptoms of the flu such as coughs, congestion, respiratory infections and bronchitis. Some traditions have even recommended placing sliced onions beside the bed at night, or even just around the house, to help prevent yourself from getting the flu. The theory was that the raw onion would absorb germs in the air, preventing them from entering the body. Even though, it must be noted, that one of the most common ways to get the flu, is by contact with contaminated surfaces or people. So remember to wash your hands, especially before eating or scratching your eyes. In an early 1900′s Los Angeles Times article, the following suggestion was offered to the public: “In a sickroom you cannot have a better disinfectant than the onion. It has a wonderful capacity for absorbing germs. A dish of sliced onions placed in a sickroom will draw away the disease; they must be removed as soon as they lose their odor and become discolored, and be replaced by fresh ones.”Onions are known for both their anti-viral and anti-inflammatory properties. They are also high in sulfuric compounds such as thiosulfinates, sulfoxides, and other odorous cysteine sulfoxides. These compounds give onions their pungent flavor and are what make you cry when cutting them. Research shows that the thiosulfinates in onions are responsible for their antimicrobial properties. Thiosulfinates have even been shown to kill off salmonella and E. coli. Sulfuric compounds also play a role in cancer and heart disease prevention, and therefore act as a great immune-boosting food for general disease prevention. Onions are also extremely high in the anti-oxidant quercetin. Quercetin helps the body fight free-radicals, and boosts the immune response. A recent study from the British Journal of Nutrition, showed that individuals who ate foods high in quercetin (onion soup was used in the study), had better immune responses and less likelihood for cardiovascular disease. The Delmar’s Integrative Herb Guide states that, “Onions help break up or clear mucous and other substances that block the immune system from doing its work.” So this season, if you feel a cold or flu coming on, make yourself a big pot of soup using the simple recipe below. Onion Soup: Easy, Health Restoring Recipe Ingredients Needed for Onion Soup Recipe: 3 large organic yellow onions 3 organic cloves of garlic 1/4 cup of fresh, finely-chopped organic oregano 4 cups of purified or distilled water Add Himalayan salt, to your taste. Preparation: Chop both the onions and the garlic into cubes. Bring water to boil and add onions, garlic and oregano. Let simmer for 15 minutes, or until you notice that the onions are translucent and soft. Drink the hot soup and allow the body temperature to rise enough to induce mild sweating. Onions For the House and Work Cut fresh organic onions in 4 cubes, place on plates and put throughout house, office, and bedrooms to absorb any harmful organisms that may be floating around in the air. Especially during flu season. Replace with fresh onions every 2 days or when onions lose their odor or become discolored. Another Onion Remedy Similar to detox foot pads, try cutting a piece of onion large enough to place directly on the bottom of each foot, cover with a sock before bed and remove in the morning. Do this every night if you are experiencing flu like symptoms. Disclaimer: Please remember that this post is not intended to be medical advice. If you think you have the flu, please talk to your doctor about how onions may help, as well as what else you may be able to do to fight it. Additionally, here’s a list of flu remedies that may also help you get relief.

Banana jam when I find the recipe again.