grandma deckers and waters recipes

Cartwheel Cookies

4 ½ c. quick oatmeal

2 ¼ c. flour

1 ½ t. soda

1 ½ t. salt

1 ½ c. brown sugar

1 ½ c. white sugar

1 ½  c. shortening

3 eggs

1 ½ t. vanilla

1 c. nuts

Sift dry ingredients.  Cream shortening and sugars.  Beat in eggs and vanilla.  Add dry ingredients.  Stir in oats and nuts.  Raisins, chocolate chips, or butterscotch chips may be added.  Put in rolls and refrigerate.  Slice when firm.  Or drop and press with glass dipped in sugar. 

Soft Zucchini Cookies

½ c. shortening

½ c. granuated sugar

1 c. brown sugar

2 eggs

1 t. vanilla

3 c. coarsely grated raw zucchini

1 t. baking powder

½ t. baking soda

1 t. cinnamon

½ t. salt

3 ½ c. flour

1 c. chopped nuts

1 c. chopped dates (if desired)

Measure flour and other dry ingredients.  F succhini seems especially moist, add another ½ c. flour.  Cream together shortening and sugar; then beat in eggs and vanilla, and beat until fluffy.  Stir in zucchini.  Add sifted dry ingredients, the nuts and dates.  Drop by t. onto greased cookie sheet.  Bake at 375 for 12-15 min.  makes 6 dozen.  Note: 2 c. rolled oats may be used in place of 1 c. flour, also risins, currants or chocolate chops may be used in place of dates. 

Coconut pecan bars

2 c. sifted flour

1 t. baking powder

1 t. salt

1 c. butter

2 c. bron sugar

2 eggs

2 t. vanilla

1 c. chopped pecans

3 ½ oz. flaked coconut

Sift together flour, baking powder and salt.  Cream butter well and brown sugar, eggs and vanilla; beat until smooth and creamy.  Add sifted dry ingredients and mix well.  Stir in coconut and pecans.  Spread in buttered 10x15 jelly roll pan.  Bake at 350 about 25 min.  or until down.  Cool.  Sprinkle with powdered sugar and cut ito bars.  Makes 3 ½ dozen.

Tater Tot casserole

1 # ground beef

Salt and pepper to taste

½ c. onions, diced

1 # frozen tater tots

1 c. of mushroom soup

½ tsp. Worcestershire sauce

Brown beef and onion, add mushroom soup and Worcestershire sauce

Place in greased casserole.  Put tater tots on top of meat mixture bake 20-25 min. at 375

Serves 4

Soft Sugar Cookies

1 c. sugar

½ c. butter

1 t. vanilla

½ c. milk

2 eggs

3 ½ c. flour

4 t. baking powder

Mix and bake at 350 for 9-11 min.

Shrimp Salad

Shrimp

Macaroni

Lettuce

Onion

Celery

Salad dressing

Vinegar/garlic add to salad dressing

Bread

2 t. salt

½ c. sugar

½ c. shortening

2 c. hot water

2 yeast in ½ c. water

Mix above then add 2 ½ c. cold water then add yeast mixture & 6 c. flour then add 6 more cup a flour knead.

Grandma Decker’s Pie Crust                                                              Grandma Waters

1 c. lard                                                                                   ¾ c. to 1 c. oil

½ . water (hot)

Stir until soft

2 ½ c. flour

Do not handle much

½ or 1/3 t. salt                                                                         ¼. t. salt

¼ t. baking powder                                                                 ¼ t. baking powder

Apple Pie

5-7 tar apples

2 T. flour

1 c. syrup maple

1 ½ t. cinnamon

1/8 t. nutmeg

Mix bake 400 50 min. 

Grandma’s applesauce cookies

3 c. applesauce

3 c. sugar

1 ½ c. shortening

3 eggs

6 c. flour

3 t. baking powder

3 t. cinnamon

1 ½ t. baking soda

1 ½ t. nutmeg

1 ½ t. cloves

1 c. nuts or chocolate chips

Mix applesauce, sugar, shortening & eggs.  Add applesauce& soda etc..

Sugar cookies

1½ c. butter

3 c. sugar

3 t. vanilla

1 ½ c. milk

6 eggs

10 c. flour

4 tsp. baking powder

Bake 300 for 9-11 min.

Oatmeal cookies

¾ c. butter1/4 c. veg oil

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

2 c. flour

2 t. baking powder

¾ t. cinnamon

2 c. oatmeal

1 c. walnuts

Bake at 350 for 10-12 min.  makes 3-4 dozen

Kristine’s Brownie’s

1 ½ . flour

1/3 c. cocoa

2 c. sugar

1 t. vanilla

4 eggs

2 cubes buter

 Mix bake 350 for 15 min. 

1 c. melted choc chips

1 T. butter

Put on top when brownies are done.

Kristine’s Banana Bread

2/3 c. sugar

1/3 c. butter

1 ¾ c. flour

2 eggs

2 t. baking powder

¼ t. soda

4 bananas

Makes 1 loaf.  350 for 1 hour.

Betty’s sugar Cookies

3 c. flour

1 c. ugar

1 ½ teaspoons baking powder

½ teaspoon salt

1 c. soft butter

1 egg

3 T. milk

1 teaspoon vanilla

Roll out and cut

Cook at 400 for 5-8 min. 

Maraschino cherries

4.5 # cherries

4.5 # sugar

1 oz. almond extract

1 oz. red color

Juice of 1 lemon

Soak cherries in solution of 1 t. salt and 1 t. alum in 1 qt. water.  After soaking for 24 hours, wash until all trace of salt is gone.  It cherries.

Add sugar and coloring to cherries and bring to a boil.  Set aside and let stand 24 hours.  Bring to a boil and let stand a second time.  Bring to a boil a third time, and add almond extract and lemon juice and bottle. 

$1,000,000 pickles

2 qt. cucumbers

1 qt. onions

1 head cabbage

2 red peppers

1 c. gr. Peppers

¾ c. salt

5 c. vinegar

5 c. sugar

1 c. water

2 T. mustrd seed

2 T. celery seed

1 T. dry mustard

1 T. turmeric

½ c. flour

Grind cucumbers, onions cabbage, and peppers.  Mix salt into ground mixture and let stand awhile rinse. 

To make syrup, mix vinegar, sugar, water, mustard seed, and celery seed in a pan.  Stir together dry mustard, turmeric and flour.  Add to vinegar mixture.  Put on pickles and cook 1 minute. 

Green Tomato Pickles

16 large green tomatoes

4 large onions

Red and green peppers

4 c. sugar

1 t. cloves

1 t. nutmeg

1 t. cinnamon

Grind tomatoes and onions.  Sprinkle with salt.  Drain.  Cover with diluted vinegar.  Cook 2 hours.  Seal. 

Bread and Butter Pickles

20 med cucumbers

12 onions

1 c. salt

4 c. water

4 c. vinegar

4 c. sugar

4 t. celery seed

2 t. ginger

2 t. mustard seed

1 t. turmeric

Peel and grind vegetables.  Add salt and let stand 2 hours.  Drain and rinse.  Heat remaining ingredients to boilng point and add vegetables.  Cook for 3o minutes.  Seal hot.  Makes 3 quarts. 

Pepper Sauce

1 hot pepper

12 red peppers

12 green peppers

2 c. vinegar

2 c. sugar

3 T. salt

2 t. mustard seed

2 t. celery seed

Chop peppers.  Cover with boiling water, and let stand for 5 min., covered.  Drain well.  Add vinegar, sugar, salt, mustard seed, and celery seed.  Bring to boil and boil 10 minutes.  Seal.

Grandma Wood’s Pickles

8 c. cucumbers

4 c. onions

1 bunch celery

1 ½ c. peppers

2 quarts water

½ c. salt

3 c. vinegar

3 ½ c. sugar

1 t. celery seed

1 t. mustard seed

½ turmeric

Grind vegetables.  Add water and salt.  Cook and drain.  Add remaining ingredients, boil 15 minutes. Seal.

Popcorn balls

1 c. light corn syrup

1 c. sugar

1 pkg fruit flavored jello

½ # salted peanuts, chopped coarsely

9 c. popcorn

Combine syrup and sugar.  Bring to a boil.  Remove from heat.  Add jello and stir until dissolved.  Add peanuts, mix with popcorn and form mixture into balls and wrap in waxed paper.

Carrot Cake

4 eggs

2 c. sugar

3 c. cake flour

1 ½ . oil

2 t. cinnamon

2 t. baking powder

1 t. baking soda

2 c. carrots, grated

½ c. walnuts

Salt to taste

Mix ingredients bake at 350 for 35-40 min.

Date Cake

1 c. brown sugar

½ c. shortening

2 eggs

1 c. nuts

½ c. boiling water

1 t. soda

½ t. salt

1 # dates (pitted)

2 c. flour

Cream sugar and shortening, add eggs and vanilla.  Put soda in boiling water add flour and water alternately.  Add nuts and dates last.

Banana nut cake

½ c. shortening

1 ½ c. sugar

2 eggs

1 c. banana, mashed

½ t. vanilla

2 c. flour, sifted

¾ t. soda

½ t. salt

½ c. buttermilk

1 c. chopped nuts

 Mix ingredients and bake at 350 for 30 min. 

Applesauce Cake

1 2/3 c. cake flour

1 1/3 c. sugar

¼ t. baking powder

1 t. baking soda

¾ t. salt

½ t. cinnamon

¼ t. cloves

¼ t. allspice

1/3 c. shortening

1/3 c. water

1/3 c. nuts, chopped

1 c. thick applesauce

1 egg

Mix ingredients and bake 50-55 min. at 350

Orange carrot cookies

½ c. orange juice, freshly squeezed

Grated peel of 1 orange

1 t. lemon exrract

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. salt

2 eggs, beaten well

1 ½ c. carrots, grated fine

1 c. brown sugar

¾ c. melted shortening

Walnuts

Little more flour

Mix ingredients and cook for 15 for 20 minutes 375

Ginger cookies

¾ c. shortening

1 c. sugar

1 egg, well beaten

4 T. molasses

2 c. flour, sifted

2 t. baking soda

½ t. salt

1 T. ginger

1 t. cinnamon

Cream shortening and sugar.  Add egg and molasses and mix.  Sift soda and seasonings with flour and mix thoroughly into shortening mixture.  Take small portions of dough and form into balls.  Roll in granulated sugar.  Bake at 350 for 15 to 20 min. 

Pineapple coconut bars

¼ c. butter

1 c. brown sugar

1 ½ c. shredded coconut

1 c. flour, sifted

½ t. salt

1 c. pineapple, crushed

¾ c. sugar

3 T. cornstarch

¼ t. salt

1 T. butter

1 T. lemon juice

Cream butter and sugar.  Mix in remaining ingredients of first list until crumbly.  Press half of mixture into a greased and floured 9” square pan.  Combine pineapple, sugar, cornstarch and salt.  Stirring constantly, bring mixture to a boil and cook until thick and clear (about 5 min.) remove from heat and add butter and lemon juice.  Cool slightly.  Spread filling over crumb mixture.  Cover with remaining crumbs.  Press top layer down firmly.  Bake 350 for 35 min.  yield 20 bars.

Lemon dream dessert

½ . butter or margarine

1 c. flour

2 eggs beaten

½ c. brown sugar

¾ c. coconut, chopped

½ c. nuts, chopped

1/8 t. baking powder

¼ t. salt

½ t. vanilla

2 t. lemon rind, grated

2 T. lemon juice

1 c. confectioner’s sugar, sifted

Cut butter into flur until mixture resembles coarse meal.  Press mixture firmly into an ungreased pan. Bake at 350 for 15-20 min.  combine eggs, brown sugar, coconut, nuts, baking powder, salt and vanilla.  Mix well.  Spread over the partially baked dough.  Return to oven and continue baking for 20-25 min at 350.

Combine lemon rind, lemon juice, and confectioner’s sugar.  Mix until smooth.  Frost cake immediately upon taking it from the oven.  Cool 15 min.  cut into bars.

Betty’s strawberry jello

2 pkgs strawberry jello

2 c. water

2 pkgs froxen strawberries

3 bananas, mased

1- 1 # can pineapple

1 pint sour cream

Mix all together.  Put part in pan and let set.  Add sour cream and pour over set jello.

Zucchini

Zucchini Relish

10 c. ground peeled zucchini

4 c. ground onions

5 T. salt

Mix and let stand overnight

Rinse with cold water and drain. 

Add 2 ½ . vinegar

5 c. sugar

1 t. each of nutmeg, dry mustard and turmeric

2 t. celery seed

1 T. cornstarch

1 red pepper and 1 green pepper chopped fine

Add everything, let coe to a hard boil then cook 5 min.

Zucchini jam

Peel zucchini and blend to puree

12 c. zucchini

Add 2 oranges and 1 lemon ground

Add 2 pkg sure jell and boil hard 1 min.  add 10 c. sugar—boil till mixture thickens and sheets from spoon.  Bottle and seal. 

Zucchini casserole

1 pkg stove top stuffing mix

1 stick of butter

3 c. cubbed zucchini

1 pint sour cream

1 can cheese soup

1 c. chopped onion

Pinch of garlic salt

Salt and pepper

Mix melted marg with stuffing mix and seasoning.  Place in bottom of dish combine remaining ingredients pour over stuffing top with a sprinkle of stuffing mix, bake at 350 for 30-40 min.

Grandma Decker’s Carrot Cake

4 eggs

2 c. sugar

1 ¼ c. Mazola oil

2 c. flour

1 ½ t. soda

2 t. baking powder

2 t. cinnamon

½ t. salt

3 c. grated carrots – add last

Mix eggs, oil and sugar.  Sift flour, soda, baking powder, cinnamon and salt.  Then mix in carrots.  Bake in a pan for 55 min. at 350.

For frosting: mix 3 oz. cream cheese, ½ stick of oleo, 1 ½ t. vanilla and ½ box powdered sugar.  Mix well.

Nut Toffee – Harriette Blum

1 c. sugar

1 c. nuts (any kinds)

2 stick of butter

3 T. water

Mix all together in a pan.  Stir constantly with a wooden spoon until desired color.  (I take it off in about 5 min.) Remove and then pour into a cookie sheet  Cool and break up or cut while hot in squares.  I always break mine up. 

Grandma’s meat loaf

1 # hamburger

1 # sausage

1 c. grated potatoes

1 c. grated carrots

1 onion grated

1 c. tomato juice

2 t. flour

Put into a loaf pan and bake until meat is done about 1 hour. 

Prophet’s Dessrt

Mix together and press into bottom of drippen pan

1 square butter

1 c. flour

1 c chopped nuts

Bake 20 min. at 350 cool..

Mix the following

8 oz. cream cheese

1 c. powdered sugar

1 c. cool whip

Then spread on top of crust

Then mix together

2 pkg instant pudding mix

2 c. milk

Beat at low speed until set.  Then add 1 small can undrained crushed pineapple and spread on top of cream mixture. 

Top with remaining cool whip and sprinkle with nuts. 

Grandma greats sweet pickle relish

Grind 8 c. cucumbers

4 c. onions

1 ½ c. green peppers

1 bunch of celery

Bring to a boil in brine 1 c. salt 2 qts water

Drain and rinse

Syrup combine –         3 c. vinegar

                                    5 c. sugar

                                    1 t. celery seed

                                    1 ½ t. mustard seed

                                    ½ t. turmeric

Mix vegetables with syrup cook 15 min.  makes 7 pints

Grandma greats bread and butter pickles

20 med cucumbers

½ c. salt

4 c. water

4 t. celery seed

2 t. ginger

12 onions

4 c. vinegar

4 c. sugar

1 t. turmeric

2 t. mustard seed

Peel and slice vegetables. Add salt and let stand 2 hours.  Drain and rinse off.  Heat vinegar sugar and spices to boiling point.  Cook 30 min.  seal

5 qts.

Old fashion sugar cookies

1 c. shortening

2 c. sugar

2 eggs (separated)

4 c. sifted flour

1 t. salt

1 t. soda

1 t. lemon juice

1 c. evaporated milk

1 t. vanilla

Cream the first 2 ingredients and add egg yolks until light with electric mixer.  Add next  ingredients.  Add lemon juice to evaporated milk.  Add dry and liquid ingredients alternately to the creamed mixture add vanilla.  Beat egg whites until stiff but not dry.  Fold into batter.  Drop batter by spoon about 2 or 3 min.  apart on greased baking sheet.  Can sprinkle cookies with sugar and cinnamon if want to.

 Bake 10-12 min. at 350, you can add 1 c. nuts or 1 c. drained pineapple

Hot apple cider punch

2 ¼ c. sugar

2 sticks cinnamon

8 whole allspice

10 whole cloves (or 1 ginger root)

4 c. orange juice (frozen)

2 c. lemon juice

2 qts. Apple cider or apple juice

Combine sugar and water and boil 5 min.  add spices and stand for 1 hour.  Just before serving combine all and bring to a boil. Makes 4 ¼ quarts

Stuffed Pepper Shells

3 med gr. Peppers

2 c. (1 ½ #) ground beef

2 c. dry bread crumbs

2 eggs

1 t. salt

¼ t. pepper

2 T. chopped onion

3 T milk

Shortening

Remove stem ends and seeds from green peppers.  Cut pepper shells in two lengthwise.  Combine beef dry bread crumbs, eggs, salt, pepper, onion and shortening.  Fill pepper shells with meat mixture.  Bake in a pan at 350 for 45 min.  serve with a tomato sauce

Yield 6 stuffed peppers.

Grandma’s Meat Loaf

1 ½ # ground veal

1 ½ # ground hamburger

2 c. bread crumbs

2 c. tomato juice

Salt to taste

2 whole eggs

1 c. evaporated milk

Mix in bread crumbs with the ground meat and add tomato juice, eggs, & milk.  Bake in greased pan for 2 hours.

Grandma Great’s dill pickles

2 c. vinegar

6 c. water

½ c. salt

2 T. sugar

2 t. alum

Heat and pour over cucumbers and Hill

Grandma great’s baby beets

Cook beats until done.  Peel and put in syrup.

Syrup: 1 ½ c. vinegar, ¾ c. sugar, 1 c. water, little bit of salt.   (6 c. vinegar, 3 c. sugar, 4 c. water)

Boil hard 5 min. & seal glass jars.  Makes 2 qts.

Grandma greats cinnamon roll

2 c. flour

½ c. shortenng

3 t. baking powder

Salt

¼ c. sugar

Milk to roll

Roll into sheet-butter-spread with cinnamon and brown sugar

Grandma’s Temptation spice cake

2 c. flour

1 t. salt

1 t. cinnamon

¼ t. cloves

1 c. milk

3 ¼ t. baking powder

1 1/3 c. sugar

½ t. nutmeg

½ c. shortening

1 t. vanilla

Beat 2 min.  add 2 unbeaten eggs and beat two more minutes.  Bake 35-40 min.  at 350 for 2 layers.

Creamy raisin nut frosting – 2 ½ T. flour blend with ½ . milk.  Cook to a very thick paste (about 10 min) stirring constantly.  Cool to lukewarm.  Cream ½ c. shortening with ½ c. sugar, ¼ t. salt and ½ t. cinnamon.  Add paste.  Beat until fluffy.  Fold into ½ t. vanilla, ½ c. cut raisins and ½ c. chopped nuts use 1/3 for filling.  Blend in 1 c. sifted 4x sugar.  Spread on top and sides.

Rich baking powder biscuits

1 c. flour

½ t. salt

2 t. baking powder

3 T. shortening

1/3 c.  milk

Cornbread

1 c. cornmeal

1 c. sifted flour

¼ c. sugar

½ t. salt

4 t. baking powder

1 egg

1 c. milk

¼ c. shortening

Do not overbeat- bake 425 for 20-25 min.

Snickerdoodles

Oven at 400

Mix together 1 c. shortening, 1 ½ c. sugar and 2 eggs

Sift and stir in 2 ¾ c. flour, 2 t. cream of tartar, 1 t. soda, ½ t. salt.  Roll into balls and roll balls into 2 T. sugar and top with cinnamon.  Bake 8-10 min.

Crescent cheese rolls

1 pkg yeast

¾ c. warm water

1 egg

3 c. biscuit mix

¼ to ½ c. grated cheese

2 T. butter (softened)

Dissolve yeast in warm water, add egg & biscuit mix and beat vigorously.  Stirin chese.  Knead until mooth.  Roll dough to 10” square and spread with butter ½.  Fold unbuttered half over buttered protions.  Seal edges, roll dough into 12” circle and cut into 16 points curve into crescents.  Let rise about 1 hour. Bake at 400 about 10 min.  brush tops with melted butter. 

Cherry surprise

½ c. nuts

3 eggs

½ t. cream of tartar

1 c. sugar

1 t. vanilla

1 c. broken saltines

2 pkg dream hip

1 an pie filling

Beat egg whites stiff, add tartar, sugar slowly, vanilla.  Fold in crackers, lightly oiled and floured pan  bake 350 for 25 min.  cool thoroughly.

Whip dream whip according to directions.  Spread over baked egg whited then add fruit filling.  Whe putting beaten egg whites in dish be sure to pile toward the sides of the dish & up.

The Healthy Homemade Pet Food cookbook by Barbara Taylor

Sunday Morning - sardine salad
Evening - Zucchini and eggs

Monday - Morning Barley and jack mackerel
Evening Ground Chicken dinner with seasonal veggies

Tuesday Morning- Purple Berry Meat
Evening- Ground chicken dinner with seasonal veggies

Wednesday Morning- Beef, sardines and polenta
Evening - Turkey with millet fennel and tahini

Thursday Morning- Nettle Rice
Evening - Beef Sardines and polenta

Friday Morning - Ground Turkey with arugula
Evening - Essential dinner of canned salmon, egg and chicken hearts

Saturday Morning - Beef sardines and plenta
Evening - Turkey with Millet Fennel and tahini

HERBS AND SPICES HEALTHY SUPPLEMENT POWDER
1 c. kelp
1 c. dulse
1 c. alfalfa powder
1 c dried parsley or nettle
1/2 c dried oregano
1/4 c. aniseed or fennel powder
1/8 c. garlic powder
in a large bowl combine all ingredients and mix well.  pour into glass jar and store tightly
mix into pets meal 1/4 t. per day. for small dog


A rainbow of colors:
red - apples, bets, radishes, raspberries, red pears, strawberries, watermelon
Orange and yellow - carrots, corn, melons, pineapple, sw potatoes, winter squash, yellow apples, yellow bets, yellow summer squash.
White and brown- bananas, cabbage, cauliflower, garlic, parsnips, pears, summer squash, turnips
Green - arugula, asparagus, avocados, broccoli, celery, chard, collards, cress, green apples, green beans, honey dew, melons, kales, lettuce, parsley, peas, spinach
Blue, violet and black - bilberries, blackberries, blueberries, mulberris, red cabbage

Vit A - raw meat, fish and eggs, alfalfa, kelp and vegetables
Vit B- meat, fish, whole grains and eggs, vegetables, nuts, seeds, alfalfa and kelp
Vit C - Vegetables, fruit, alfalfa and kelp, you can add 500 to 1000 mg of buffered c or ester c in weekly batches of food.
Vit D- Sunlight, eggs, pasture raised or grassfed meat
Vit E - eggs, fish, meat, nuts, seeds, alfalfa, kelp
Mineral and trace minerals- herbs, greens, dairy, grains
Amino Acids- raw organ meat (heart), combined with muscle meat or add a high quality amino acid complex made for dogs
Probiotic and enzymes - supplements or yogurt

Herbs for Dogs
Aniseed, borage catnp, chickweed, dill, fennel and fennel seed, oat grass/catgrass, oregano, parsley, stinging nettle.

SERVING SIZES

Mostly meat meal - 10 to 20# dog = 1/4 to 1/2 c. per day

RECIPES

Ground chicken dinner with season veggies

3# chicken necks

1# ground chicken

1 C. seasonal veggies (any combo)

1/4 c. ground fresh dark leafy greens

1 clove fresh garlic

1/2 c. sunflower seeds

2 or 3 eggs

1/4 c. tahini

2 T. honey

2 T. dried parsley

2 T. dried oregano

2 T. turmeric powder

1 T kelp

1 T. dulse

alternate putting the necks and organ meats and veggies, garlic and sunflower seeds through a meat grinder and into a large bowl.  Add the remaining ingredients and mix well.  store in a well sealed container in the refrigerator up to 5 days.  if freezing separate into servings and freeze on a cookie sheet.  then store in a freezer bag.  Defrost number of meatballs needed for 2 to 3 days in refrigerator. meatballs will last up to 3 months in refrigerator.

note: chicken necks can come with or without skin.  the skin adds fat.  it is best to do 1/2 with skin and 1/2 without skin.  if you cannot get them without skin, then leave out the tahini.  

Green Cleaning home recipes

Cleaning Ingredients:
Liquid Soap Bonner's Castile
Baking Soda
Washing Soda (not to be used on fiberglass, no wax floors, alumium and delicate fabric)
Borax - stronger than baking soda, removes odor, softends water and dissolves dirt.  anti fungal and antibacterial
white distilled vinegar

ALL SURFACE SPRAY (counters, walls)
2 t. washing soda
hot water
1/4 t. castille soap
put in a spray bottle and shake well.  spray and let sit for a minute or two.  Then wipe with a cloth.

ALL PURPOSE LIQUID CLEANER (washing cars, floors)
1 gallon hot water
1 T. baking soda
2 T. liquid soap or detergent
pour hot water into a bucket and then add baking soda and soap.  Add 1 T. washing soda if  you have heavy grease to remove or add 1 T. borax if you want to kill mildew and disinfect.

GLASS CLEANER
1 c. distilled white vinegar
1 c. water
1/2 t. liquid dish soap (optional)
3-8 drops essential oil (optional)

Fill bottle with vinegar and water and shake gently

DISHWASHER POWDER
1 c. citric acid
1 c washing soda
15 drops essential oil
put all ingredients in a plastic container with a tight lid. Use 1 T. per load.  Shake well before each use.  *Every dishwasher is different so experiment with the amount of liquid dish soap, add 2 drops of dish soap if there are spots on the glasses

LAUNDRY SOAP
1/8 c. liquid soap or detergent
1 T. washing soda
1/4 c. vinegar
add the liquid soap and washing soda to the ashing machine and fill with water.  Add vinegar to rinse cycle. 



Things to throw out!!!
drain cleaner, oven cleaner, toilet bowl cleaner, fabric softener, furniture polish, air fresheners, chlorine bleach, ammonia

Breakfast home hash and Aztec Soup

These recipes came out of  "The China Study" cookbook.

pg 58
Breakfast Home Hash
4 large potatoes, scrubbed and sliced
6 T. veg broth
1 onion, thinly sliced
1 Green Bell pepper, diced
4 t. coconut soy
1/4 t. blk pepper
6 cherry tomatoes, cut into quarters
2 green onions, thinly sliced

cut potatoes into 1/2" cubes and steam until tender.  Remove from heat and set aside.
heat 3 T. veg broth and add onion and peppers, cook
 Add the diced potatoes 3T. broth, soy and black pepper, cook until potatoes are golden brown
garnish with cherry tomatoes and green onions.

pg 119
Aztec Soup
1 onion, chopped
4 cloves garlic, minced
1/4 t. cayenne
1 T. ground cumin
1 t. smoked paprika
1/2 c. diced celery
3 c. vegetable broth
2 15 oz. black beans, drained and rinsed
1 c. frozen corn*
3 T. lime juice, divided
1 Avocado, diced
1 Tomato, diced
1/4 c. fresh cilantro, chopped
sea salt and black pepper
Saute onions and garlic in 2 T. veg broth on med high.  Add seasonings and celery and cook for 1-2 min.  add veg broth, bans, corn and 2 T. lime juice.  bring to a boil then reduce and simmer for 10 min.  season with salt and black pepper.  In a separate bowl mix avocado, tomato, cilantro and remaining lime juice, salt and black pepper.  pour hot soup into bowls and top with T. avocado salsa.  you can also serve with tortilla chips

CAULIFLOWER SOUP

2 T. vegan butter or olive oil
2 onions, diced
3-4 T. garlic, minced
1 t. herbamare
1 carton no chicken broth
1 c. non dairy milk
1 head cauliflower chopped
1/4 c. nutritional yeast
salt & pepper
1/4 t. smoked salt

heat oil in pan and add onions and garlic, cook for 5 min.  add cauliflower and herbamare and 1/2 c. water, 1/2 c. broth and cover and cook until cauliflower is soft about 15 min.  add remaining broth and milk cook until warm.  remove from heat and add to blender and add nutritional yeast, salt, pepper and smoked salt to taste.

DIY soy free soy sauce

1 c. veg broth
1 T. balsamic
2 t. molasses
1 t. sea salt
pinch garlic
pinch ginger
combine in sauce pan and bring to a boil over med high heat.  reduce to med.  lightly boil for 5 min.  allow to cool and store in container up to 1 week.

SALAD DRESSINGS

JAPANESE SALAD DRESSING
2 T. minced fresh ginger root
1/3 c. minced onion
1/4 c. minced celery
1/4 c. coconut amino
1/2 lime, juiced
1 T. coconut sugar
1 T. ketchup
1/4 t. black pepper
1/2 c. oil (coconut?/olive?/grapeseed?)
pulse ginger, onion and celery in a food processor until combined.  scrape down sides and add coconut amino, lime juice, sugar, ketchup and pepper.  process until combined.  stream in oil until well blended.

MUSTARD VINEGARETTE
1/3 C. stone ground mustard
1/2 c. ACV
1/2 t. sweetener
1 t. black pepper
2 T. water

Authentic Pad thai

Authentic Pad Thai (allrecipes)

• Prep
  15 m
• Cook
  15 m
• Ready In
  1 h

Recipe By:Allrecipes

"Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts."

Ingredients

• 12 ounces dried rice noodles
• 1/2 cup white sugar(coconut sugar)
• 1/2 cup distilled white vinegar
• 1/4 cup fish sauce (? coconut amino)
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 1 tablespoon vegetable oil (coconut oil)
• 1 1/2 teaspoons garlic, minced

 

• 4 eggs, beaten
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 cup coarsely ground peanuts
• 2 cups bean sprouts
• 1/2 cup chopped fresh chives
• 1 tablespoon paprika, or to taste
• 1 lime, cut into wedges

Directions

1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

COOKIES

BRAZILIAN COCONUT COOKIES
2/3 C. sugar
1/2 c. butter, softened
1/4 c. coconut milk (full fat)
2 t. vanilla
1 egg (egg substitute)
2 c. gluten free flour
1/2 c. cornstarch (arrowroot?)
1/4 t. salt
1 c. unsweetened coconut

stir together sugar and butter.  stir in coconut milk, extract and egg.  mix until smooth.  add flour, cornstarch and salt and stir until smooth.  stir in coconut.  cover and refrigerate 1 hour. 
preheat oven to 300.  line 2 baking sheets with parchment.  roll dough into 1" balls and place on baking sheet.  drag fork across the top and bake 15 to 18 min. 

Hoshimotos Protocol

Immune Calm 5-5x a day - calms immune system and strengthens it.
BFC - massage oil in throat and take orally with glandular take 2 3x a day

No soy or white flour, best to eat nothing but fresh fruits and veggies, grains, sprouts,

make glandular tea and soak rag in tea apply to throat, wrap with plastic.  do hot and cold ice packs to thyroid gland for about 1 hour each alternating. 

House cleaning recipes

Homemade floor cleaner
1 c. water
3/4 c. white vinegar
3/4 c. alcohol
2-3 drops dish soap
10-15 drops essential oil
fine mist spray bottle

add all ingredients to a spray bottle and shake to combine.  spray cleaner on floor, wipe with a microfiber cloth. 

for mop and bucket version: fill bucket with a gallon of water, 1/2 c. vinegar, 1/3 c. alcohol, few drops of dish soap. 

Snack Ideas

Peanut butter and celery
crackers and cheese
chops and salsa
popcorn
goldfish
fruit
carrots and hummus
granola bar
dried fruit
nuts
trail mix
applesauce
frozen grapes
dill pickle
dill pickle dip
roasted chickpeas
chocolate covered frozen bananas
pb&J
nuts
bananas with pb
apoles with pb
rice cake

Gluten Free Fried Zucchini with Vegan Sirachi Ranch Dip

1-2 large zucchini, sliced approximately 1/4-1/2" thick.  I cut mine in a C shape.  You could also cut wedges
1 c. gluten free bread crumbs (make your own from left over stale gluten free bread)
1 c. non dairy milk (we use trader joe's dairy free coconut milk)
1/2 T. egg replacer
1/2 t. himalayan salt
2 T. dried basil
1/2 t. garlic powder
Oil for frying

Add oil to skillet and heat on med/high.
Mix the bread crumbs with the salt, basil and garlic powder.  set aside in a separate bowl.
Mix the non dairy milk with the milk replacer and set aside in a separate bowl.
dip each zucchini piece in the milk mixture and then pat to cover in the bread mixture.
place each zucchini in pan and cook until golden brown.

Serve with Sirachi ranch dressing

CORN POTATO CORN CHOWDER

1 T. Coconut Oil
2T. Nutritional yeast
1 Onion, chopped
1 bell pepper, chopped
Himalayan pink salt and black pepper
3 T. minced garlic
2 T. Gluten free flour
4 c. veggie broth
4  peeled, finely diced potato
1 1/2 c. shredded carrots
16 oz. frozen organic corn
2 c. Non dairy milk
4 T. chopped fresh cilantro
pinch of cayenne
1 can green chili's
*if corn is not sweet, add 2T. favorite sweetener, organic sugar, honey, stevia or agave.
pinch smoked paprika

Melt coconut oil over med high heat.  add the onions, green peppers, garlic, salt and pepper, potatoes and carrots.  Cook until softened about 10 min.  Sprinkle flour mix into the veggies and stir.  Add broth, cover and bring a boil. Lower the heat to simmer and simmer for 10 min.  Place veggies in a vitamix and blend until smooth.  Add non dairy milk to blender and mix well.  Return to pot and add nutritional yeast, corn, cilantro, green chilis, paprika, cayenne and sweetener if using.  Simmer on low, stirring constantly until heated through. ladle into bowls and serve garnished with chopped cilantro.

Serves 8

Dr. Christopher Hashimoto Protocol

For 2 Weeks:
5 - 5x a day Immuncalm or Astragulus Extract and Marshmellow extract (this helps calm the immune system)
5- 5x a day BFC capsules or BFC ointment rubbed on thyroid (Helps repair damage to the thyroid)
2-3x a day thyroid maintenance capsules with meals

After 2 weeks take the following:
2 - 3x a day immuncalm or astragulas extract and marshmellow extract
2 - 3x a day BFC capsules or BFC ointment rubbed on thyroid
2 - 3x a day thyroid maintenance capsules with meals.
**always taking these for 6 days and the 7th day off.

Maintain a mucousless diet (no dairy, processed foods)

additional:
apricot seeds 6-30 per day
Frankinscense added to BFC for thyroid
Apple Cider vinegar and honey (for digestion)
Molasses 1T. 3x a day for Iron
Wheat germ oil 1T. 3x a day
Cayenne 1t. 3x a day.

3 parts mullien, 1 part lobelia leave on all night, 6 nights a week until relief is made) for goiters
1 c. 2-3x a day of mullein and lobelia tea
Glandular formula & wet compress on thyroid, wrap with plastic wrap & strips of cotton wrapped around.  wear 24 hours a day.

Super Easy No Bake Granola Bars

A great sweet healthy treat, my kids LOVE these!  They are also perfect to add to your food storage ingredients.

2 1/2 c. Rice krispies
2 c. quick cooking oats
6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)
1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)
1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)
1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.
4 T. sucanate or dark brown sugar
2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.
2 t. vanilla extract
1 t. ground cinnamon

mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.

Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly.  Remove from heat, and stir in nut butter and vanilla until blended.

Pour warm nut butter mixture over cereal mixture and stir until coated.  Press mixture firmly into a 9x13 pan that has been lightly oiled.  Let cool in pan.  cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.

There are other variations you can make up your own favorites:

GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes

CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.

PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.

CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.

APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.

PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.

TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Tomatillo creamy Ranch Dressing Vegan

4T. ranch dressing mix
1 1/2 c. vegan mayo
1 c. coconut keffir
1 bunch cilantro (2 handfuls)
2 tomatillos (2-4)
1 jalapeno, seeded
garlic powder (few shakes)
1 lime juiced
Place all ingredients in a blender and blend well.

Vegan Creamy ranch dressing mix

2 T. minced onion
2 T. dried parsley
1T. chives
1/4 t. salt
1 t. garlic powder
1 t. celery flakes
1/2 t. pepper
1/2 t. pepper
1/4 t. paprika
1/4 t. dill

blend in a blender and store in a tight jar  (makes 20 servings)

Hearty Cheesy Potato Soup using Mexican potatoes vegan style

• 6 T. vegan butter
• 2 leeks, sliced thinly (could use other onions)
• 1 1/2 cups chopped celery (I used dehydrated)
• 8 cups water
• 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
• 4 red potatoes, chopped with skins on
• 8 potatoes, peeled and cubed
• 2 1/3 cups soy milk
• 4T. brewers yeast
• 1/2 c. cashews
• 1 1/2 c. warm water
• 2 oz. pimentos
• 2T lemon juice
• 1 t. salt
• 2 T. chopped garlic
• 1 T. smoked paprika
• • 2T corn starch
  • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8

Enchilada style Zucchini Boats (these are amazing!)

Enchilada Zucchini Boats makes 8

 2 c. Black beans or vegan meat substitute 

4 medium zucchini (2 1/2 lbs), sliced in half through length

1 1/2 Tbsp olive oil

1/2 cup finely chopped yellow onion 

2 cloves garlic

1 (15 oz) tomato sauce

15 oz. Canned roasted tomatoes

4-6 T. Taco seasoning (homemade) or 1 pkt *

1 can organic corn           

1 1/2 c. Shredded, non dairy cheese

For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), *vegan sour cream (optional)

 Preheat oven to 400  scoop centers from zucchini leaving a 1/4-inch rim . Place boats in a 9x12 baking dish.  Pour olive oil on top of zucchini.  Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.

 Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, corn, and taco seasoning .  season with salt and pepper to taste. 

Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low & simmer 5 minutes, stirring occasionally. Stir in black beans or meat substitute. Cook until heated through.

 Remove zucchini from oven and spoon meat mixture into zucchini. Sprinkle tops with non dairy cheese . Return to oven and bake 5 - 10 minutes until cheese has melted and zucchini is tender.

Serve warm on a bed of cilantro rice * topped with diced tomatoes, cilantro,and vegan sour cream.   is located on this blog.