Walking Therein http://jacquedixon.com

Saturday, January 5, 2008 - GOOT Garlic Oil Salve for What Ails You

I will have you know that we have been using this remedy for a few years, and this is the first actual recipe I found for it. I am glad I found it, because my recipe is for olive oil and garlic, and I chopped it instead of putting it into the blender/food processor. I just leave the garlic chinks in mine, and I notice it does get stronger as it ages.

I love this list of all of the ailments this mixture can be used for. We put it into little noses today as well as into ears, and I can already see a marked improvement.

GOOT Garlic Oil Treatment

Anti-infective/Anti-fungal/Anti-parasites

MAKING GOOT

Warm three tablespoons of Coconut oil over stove until melted and add three tablespoons of olive oil. Remove from heat and add three tablespoons of fresh chopped garlic. Blend at slow speed, then at high speed for two minutes. Use a blender or coffee grinder. Pour mixture through a screen to remove chunks of garlic that the blender may have missed. Pour into a wide mouth jar and label it "GOOT." Place in a refrigerator.

Freshly made, the mixture is a milky color and runny. GOOT turns into a thick soft paste after one hour. The one on the right is after being in the fridge for several hours. It is just hard like a salve easy to spread.

MEDICINAL PROPERTIES

GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream.

Apply on the feet of children or infants to fight infections. Rub on chest for chest colds, pneumonia or rub into nostrils for sinus infections. Place on cotton swab for ear infections. Apply directly to sores inside the mouth. Rub on Athlete's foot or genital area for jock itch. Insert GOOT into affected area for yeast or other related infections. Apply on rashes any place. GOOT kills Candida, parasites, bad bacteria and virus by direct application.

In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body. After two weeks, make a new batch of GOOT.

http://www.nacd.org/more_information/health/goot.html

http://www.welltellme.com/discuss/index.php?topic=3310.0

Most of this information is from MelissaDSC GOOT Recipe. Thank you Melissa, for this info. I am putting it on here in entirety for record, in case the original page is ever gone.

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Saturday, January 5, 2008 - Untitled Comment

Posted by 2GodBPraise

Thanks so much for sharing this! Can I copy it onto a Word document to save for my personal use?
Karen
www.homesteadblogger.com/tagblog
www.homeschoolblogger.com/salt

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Sunday, January 6, 2008 - Hello!

Posted by Jonash2004

Thanks for sharing this. :) I have really been enjoying using herbs lately. I'm right in the learning stages.

I came across this article about goats and herbs and thought of ya'll. :)

http://www.bulkherbstore.com/articles/red-raspberry-and-debbie-osbornes-goats

Ashley

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Monday, January 21, 2008 - What a lovley blog!

Posted by Mistypearl

Hi! I saw your blog address at another HB, and was intrigued to find out exactly what Goot was, so I clicked the link and arrived to your "home." This is a beautiful blog, and I have enjoyed reading your posts.Thank you so much for sharing your recipe, and may you be richly blessed!
God bless, Mistypearl

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Tuesday, April 3, 2007 - Once A Month Cooking

I found information about Once-A-Month-Cooking on HandsNHearts blog.

I am interested in shopping 1x/month and cooking the same.

I have tried to teach the girls that it is easier to cook the meat or potatoes -things you can store for later in the week or freeze - one time, instead of every meal.

One site, Bulk Cooking, had several different ways to cook in bulk. One of them - the one I was interested in - wasn't explained very well, though. It talks about how to "Cook 23 different recipes and have 20 different meals frozen (some are side dishes). " It really doesn't go into detail.

Do you cook once a month?? How do *you* do it?

-J

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Friday, April 6, 2007 - oamc

Posted by 2gramsroses

I love to do this, I just started I do a week at a time for now until I learn what my family likes or don't like before I freeze a lot. I will check out the sites, I want to learn as much as can, I'm so glad I found your post. Thanks and I hope you are doing ok and baby comes soon.God Bless sherry

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Thursday, March 8, 2007 - The Urban Homemaker Getting Healthy Tips

I got this information in my e-newsletter this week. I am happy to link her to her blog here at HSB2: The Urban Homemaker

10 Easy Steps To Getting Started With A Lifestyle For Health

By Marilyn Moll

1. Use freshly milled whole grain flours. Everyone can start healthier living by utilizing nutrient dense whole grains. Blender batters for muffins and pancakes using a quality blender makes whole grain baking feasible for anyone. As you save your funds and let family members know what you want you will soon have enough to invest in a high speed electric grain mill. Investing in a grain mill should be your top long-term priority. After you master quick breads try moving on to Marilyn's Famous Whole Wheat Bread.

2. Drink and cook with pure water . Our bodies are 75% water and need at least eight glasses of pure water daily to cleanse away impurities and toxins. Chemical contamination of our water supply is increasingly being implicated in a wide range of medical disorders. Chief among these is chlorine and trihalomethanes (by-products of chlorine interaction in water). But it doesn't stop there. Over 1000 chemical contaminants have been found in our nation's drinking water supply. Choose a system that removes a wide range of contaminants and is certified to perform according to manufacturer claims. Most bottled water is reprocessed tap water and is even held to less regulation than tap water. In addition, it is much more expensive per gallon than a good filtration system. Pour-through pitchers are a great first step but usually only take care of a portion of chlorine and very few other contaminants of health concern.

3. Eliminate refined sugars from your diet. Cooking with sweeteners such as honey, maple syrup, fructose, and stevia surprisingly offer great taste without adversely affecting the blood sugar levels.

4. Incorporate whole grains into your menus. and family favorite recipes. Learn to maximize the nutritional value of whole grains by using the two stage process.

5. Increase your consumption of fresh vegetables and fruits. Most nutrition experts recommend five or more servings of fruits and vegetables a day. For some of us, this will take planning and effort. I have found that pressure cooking vegetables such as broccoli, carrots, potatoes, beets, artichokes, sweet potatoes, and cauliflower, saves so much cooking time that I can include these healthy choices even when dinner must be on the table in minutes. In addition, less cooking time with less water means more nutrients are preserved.

6. Eliminate hydrogenated fats from your diet. Did you know that most commercially produced baked goods contain hydrogenated fats? Even the FDA has considered labeling products that include hydrogenated fats as containing dangerous free radicals. The easiest way to eliminate or significantly reduce hydrogenated fats from your diet is to begin baking your own whole grain breads, muffins, quick breads, cookies, and even crackers with quality ingredients.

7. Eliminate preservatives found in fruits, vegetables, cereals, and commercial baked goods. Watch your labels, select organic choices in fruits and vegetables when possible. Grow and preserve as many of your own fruits and veggies as possible. Health and economy-minded cooks "can" or "dehydrate" whatever is in season year round including their own soups!

8. Learn to prepare family meals from basic whole food ingredients to promote health and save money. Your taste buds will gradually adjust to the new healthier ways of eating and you'll never go back to the old ways.

9. Use lots of freshly extracted fruit and vegetable juices for a refreshing, nutritious beverage. Drink two glasses a day for health maintenance and four glasses a day when you are sick or run down.

10. Reduce your use of fast food. Instead of getting commercially prepared pizza with it's white flour, hydrogenated oils, etc., what tastes better than home baked pizza for a Friday Night Family Treat? Saves lots of money too.

Go visit her blog; she has a *wealth* of healthy tips and info!!

and... as always -

Be Blessed!

Jacque

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Thursday, March 8, 2007 - Untitled Comment

Posted by jennickless

Thanks for the great tips. We all need reminding. I also use a pressure cooker for dinner. I only discovered it last summer. It is so handy when you are in a hurry, but want to provide a nutritious meal for your family. One of my family favorites is homemade pizza. I also can my own sauce.

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Saturday, February 17, 2007 - My Own Homemade Enchiladas, Beans, Rice and Tortillas

    We got to have some really awesome Mexican food in TN - yeah, I said TN! Not at a restaurant, mind you, but at the Igarashi's house. Gena makes a mean Flat Taco (ok, she calls them tostadas, and I am gonna be in trouble for calling them flat tacos, but that's just too Taco-Bellish for me!...). Her meat was wonderful and so was the Mexican Corn dish, which I had never had before.
    We're not mexican by heritage, but I suppose we consider ourselves connoiseurs of mexican food, since Matt grew up in NM with his Grandma and his Mom making homemade, authentic mexican food, and then we lived there for about 10 years. We do not do the canned mexican foods or the already-folded taco shells. No, we cook the corn tortillas ourselves and make beans, rice, sauces and meats ourselves, from scratch. Ok, I do use canned green chiles sometimes, but we clean red chiles and prepare the sauce from the pods.
    I hope to make some corn tortillas from scratch someday soon... anyone have a good recipe? And, something I know Matt likes, but I have never made is tamales. He used to get them from a little lady selling them to the business at lunchtime in NM. I'm sure it's pretty simple; I just don't have a recipe for that either and haven't looked for one, so I haven't done it yet.
    Here are the Mexican Food/Recipes info I have for our Enchiladas, etc. If you know me, you know I guesstimate, so adjust it as you need to.

Enchiladas

Corn tortillas, about 3 per person
2 C. Red or Green Sauce (recipes below)
1 1/2 lbs. Ground Sirloin, browned
1 lb. Monterey Jack cheese, shredded
sea salt, to taste

Bake corn tortillas in single layer in the oven.
You could pan-fry them in a skillet, if you prefer, but we have found this is just as good, without the added oil and takes less time.

You can layer enchiladas into a 9x13 pan or on individual plates.

Put a spot of Red or Green Sauce on the plate/dish
Dip the corn tortilla into the sauce, place it on the plate.
Layer Sirloin, cheese and tortillas, until you have as many on the plate as desired.
Place pan/glass plate in oven to melt the cheese, if you wish.

Serves 8.

Serve with Mexican Rice, Pinto Beans, Whole Wheat Tortillas and a Green Salad

Red Chile Sauce:
You can already have your red sauce prepared. If you do it in bulk, it makes it easier.

1# red chile pods
water
2-3 cloves garlic
onion
cumin

You will want to clean the Red chile pods with warm water before you start.
Tear the meat from the stems and clean the seeds out.

Put the chiles into a saucepan. Add water to cover them. Cook them until they are tender.
When they are tender, cool them a bit.   Put them into the food processor or blender a bit at a time with some of the juice and puree them.
You can add onion, cumin to season.

We usually just freeze them in small-medium-sized bags, but you can always can them.
Just make sure you make it a portion-size for your family to break open.

Green Chile Sauce
1 chicken breast
    (I use this instead of a can of cream of chicken soup)
1 clove garlic
1/2 c. onion
1/2 c. Dried milk
2 c. water
1/2 c. green chiles, diced
1 tsp. cumin

Cook the chicken in a bit of water. Dice it up and puree it in a processor or blender.
Add broth/water if it gets too pasty. Add garlic and onion to processor.
Pour into mixing bowl.
Mix dried milk with water or use watever milk you normally use and mix into into chicken.
Add green chiles and cumin.

Mexican Rice
2 c. brown rice
3 1/2 c. water
1/2 c. tomato paste
1 clove garlic

Brown rice in iron skillet. Mix water and tomato paste. Dice garlic and add.
Stir rice to outsides of pan and slowly pour tomato/garlic mixture into center of pan, stirring.
Bring rice to boil. Simmer on low until water is gone, about 20m.
Fluff with fork and serve with your favorite mexican dish.

Pinto Beans

2 c. pinto beans
5 c. water
1 clove garlic, chopped
1 small onion, chopped
cumin, if desired
sea salt, to taste

Mix all ingredients into boiling pot. Cook until beans are tender.
Add more water if you want more juice. We like more juice, to spoon it iver the enchiladas.
    *If you want to serve this in place of a meat dish, it is good with potato chunks in it, topped with cheese. Is great served with Whole Wheat Tortillas, below.

Making Your Own Flour Tortillas from Grandma (Judi) Starr
Ingredients:
3 cups whole wheat flour
2 tsp baking powder
3/4 tsp sea salt
5 Tbsp oil, butter or lard
About 1 ¼ cups warm water

Mix dry ingredients in large bowl. (We actually use our bread machine on dough setting.) Add oil. Use a fork (or pastry cutter) to cut shortening into the dry mixture until it becomes crumbly. Add water and mix until the dough forms a ball. (use your hands ) to knead until smooth and elastic, about 5 minutes. Cover bowl and let set for at least 10 minutes: 30 minutes is better.

Divide the dough into 12 equal portions (½ , then ½ again then 1/3’s worked best for me.)
Use a rolling pin and roll out into an 8 “ circle on a lightly floured surface, layering the circles between sheets of plastic wrap as you go.
    *It works best to keep circles if you roll it and turn it a 1/2 turn each time.

To cook the tortillas, heat a heavy skillet, griddle, or comal over high heat just until it begins to smoke. Place a tortilla in the skillet and cook for 30 seconds. Turn and cook other side for about 30 seconds.
Remove immediately and continue until all tortillas are cooked, stacking them as you go.
Best served immediately…

Recipe makes 12 tortillas

Please email me if I left something out.... LOL, and I will fix it!!
Be Blessed!
Jacque

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Saturday, February 17, 2007 - Untitled Comment

Posted by Arla

Thanks for the recipes. Where did you live in NM? We live in Texas along the NM border. We eat lots of mexican food around here. I make our flour tortillas using a flat bread maker. Enjoyed looking at your blog.

Arla

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Friday, February 2, 2007 - Not-Your-Regular-Salmon Patties Recipe

    I am trying to not use so much meat-type foods, due to the lack in regulation on them, and the fact that we cannot yet afford to go fully organic. Last summer, when we had an abundance of spinach, lettuce and other veggies we grew ourselves, I made a 'sauce' of sorts to add to meats and sauces instead of eating so much store-bought foods. So, after looking at a vegetarian 'loaf recipe', I decided to start doing that again, adding grains and beans to supplement.

This Salmon Patty recipe make 9 patties.

You will need:
3 1/2oz. Tofu
2 c. greens
1 clove garlic
1/4 c.onion
1/3 c. cooked oatmeal (or other grain)
15 oz. canned Salmon
1/4 c. dry oatmeal (optional)
Olive Oil to cook in

    I put the tofu, greens, cooked oatmeal and veggies into the food processor and mixed it until it was smooth, but not runny. Add water if you need to.
    Then I broke up the salmon into a mixing bowl and spooned the mix into it, a little at a time so I didn't make it too runny. I added the dry oatmeal to help the consistency. It should be of the consistency to make patties you can hold.

    I heated Olive Oil in an iron skillet (I hope to soon be using the Red Palm Oil) and put the patties into it. You will have to let them cook longer than regular meat patties. After they cooked and I could lift them out of the pan, I put them into a stoneware dish in the oven at 200. Sometimes I do that to keep the food warmed, but since I hadn't made them before, I wanted to make sure they were dry enough to pass for a Salmon Patty by dh - Which they did, YAY!

If you have other ideas you use in this manner, PLEASE lmk!
Be Blessed!
Jacque

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Friday, February 2, 2007 - Same here....

Posted by Jonash2004

I have this horror of eating store-bought meat. I was told by a friend of dh's who is getting his masters degree in health/physical fitness that up to a THOUSAND cows could go into ONE pound of hamburger. That idea really turns my stomach. :(

My mom raises 50 cornish rock chickens every two years. Six weeks from the time she buys them, I start putting them up, and by 8 weeks they are all gone. I get a 12-15 chickens and in this way I am able to provide a better quality of meat for my family.... also we buy our beef from a family we know that raises cattle. It's not 100% organic, but it sure beats the 1,000 cow scenario! :\

I wonder, do people just worry if something doesn't taste good? Do they not think about if things are actually healthy or not, or how things are made???

Because it's just me and Samuel, I eat the tiny, tuna-sized cans of salmon, and I mix it with a good sized handful of dried bread stuffing and an egg or two . . . . Dh is not a big salmon fan although he did have me buy a can for him to try sometime in the future! :)

Blessings in your effort to eat less meat!
Ashley

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Thursday, January 25, 2007 - Healthy Choices

    Rachel, 3dd13, did a post about the alkalinity and acidity of foods. I was impressed with the list of foods she typed up from the Above Rubies catalog, so I wanted to share it with you, along with some other info.
    We have been trying to add more alkaline foods to our diet and go along with some other suggestions they have on their site. I have been enjoying a glass of water with lemon. I forgot how much I loved it.
    As I wrote in a previous post, they also have a page of Recipes for Health. I was most interested in GUIDELINES FOR OPTIMUM HEALTH FOR YOUR FAMILY - by Nancy Campbell. This page gives 10 things to do for your best health.
Some things that stuck out to me were:

ELIMINATE SUGAR
I had just found a post online entitled, 76 Ways Sugar Can Ruin Your Health, so this really spoke to me. I don't think we realize how much sugar we eat in our diets.

REDUCE MEAT, CHICKEN AND FISH INTAKE
This really grossed me out. I know about how horrible our guidelines are for meat, but this is gross:

The National Heart Foundation recommends that we eat meat no more than three times a week.
Meat contains no fiber.
It also contains approximately 14 times more pesticides than plant foods.
If you reduce your meat intake, you will also reduce the chemicals, pesticides, growth hormones, drugs and antibiotics that are now part of the animals we eat.
Did you know that 90 percent of all chickens are infected with a viral cancer, leukosis, when killed for the table. Do you still want chicken for supper tonight?

REDUCE YOUR SALT INTAKE
I don't really use much salt. We don' t let our children use it as they wish. I do know there are foods I eat that already have salt, but I didn't realize how much. Here are some on their list:

Cheese, Baking Powder and Baking Soda. Cottage cheese, Soda pop, potato chips, corn chips, salted crackers, salted nuts, all processed meats such as luncheon meat, corned beef, hot dogs, franks, sausages, salami, cured ham and bacon, canned soups and vegetables, sauces such as Worcestershire, ketchup, soy sauce and pickles.

I was surprised to read this information about salt:

Refined salt is sodium chloride, an inorganic mineral that cannot be used by any cell structure in the body.
It is responsible for high blood pressure, kidney and liver diseases and obesity. Why do you feel thirsty after eating salty foods? The stomach is reacting to this foreign substance and is telling you to wash the poison out through your kidneys.
Why do people have swollen legs and feet? When the kidneys can no longer eliminate the salt, the excess is deposited in various parts of the body, especially the feet and lower legs. Because it is a poison, the body seeks to dilute it by accumulating water in these areas.

Other info I did know, but is important:

DAIRY PRODUCTS:

This is important especially if you are prone to coughs, colds, sinus, allergies, ear infections or stomachaches and headaches. Milk is often the cause of these common complaints. Humans are the only mammal species that continue to drink milk once they are weaned. Milk is a food that God has provided especially for infants.

The protein in cow's milk, casein, is 300 times stronger than in human milk. It cannot be assimilated by our bodies and forms a hard curd in the digestive tract. This leads to excessive mucous in the body and poor elimination. Thirty-five natural enzymes in raw milk are destroyed with pasteurizing. Without these enzymes milk cannot be properly digested.

But how can I get calcium you ask? You can obtain all the calcium you require from leafy green vegetables, fresh and dried fruits, seeds (especially sesame seeds), nuts and legumes. Plant based calcium is of a higher quality and is more readily absorbed by the body than dairy based calcium.

SUGAR:

Substitute sugar with honey, maple syrup or sorghum, but still in moderation. You can also use a herb called 'stevia' for sweetening which you can obtain at most health shops. I don’t keep a grain of white sugar in my home.

EXERCISE:

Many health problems can be corrected by regular exercise. Our bodies were meant to move. We have amazing muscles that we are meant to exercise. If they are not worked the tissues die. The more you exercise, the more energy you’ll have. Exercise speeds up your circulation, improves the function of all your internal organs and glands, ensures proper elimination, removes the lactic acid and other fatigue poisons from your body, builds new, stronger and healthier cells, builds coordination, balance, and control of all the muscles, increases your metabolism, and is the best insurance against disease and sickness

The best exercise is brisk walking. It also gets you out in the fresh air and you clear your head same time as you rejuvenate your body.

EAT MORE RAW FOODS

Over half of your diet should be raw. Plan your menu for a minimum of 60 per cent raw foods. Wow, that’s a challenge, isn’t it? I don’t always make it but it is something to aim for. If you want to feel alive you have to eat living foods. Most nutrients are lost when you cook fruits and vegetables. Raw foods are already baked by the life-giving rays of the sun and are brimming with nutrients ready to replenish your body.

Baking Powder contains aluminum - a cancer-forming additive. If you have to use Baking Powder for baking, look for one that has no aluminum.

So, there you go, some more info for your good health!
Rachel also posted some recipes at The Milk and Honey Tea House. Some of them include using Safari Red Palm Oil, which I hope to be able to get soon:
Safari Dream
Ginger Sunrise
Safari Sunshine Dream

I Love Fat Breakfast

Also:

Monique’s Parsley Salad

TOFU MAYONNAISE
TOFU DILL DRESSING (From 'All May be Fed' by John Robbins.)

Be Healthy and Blessed!

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Wednesday, January 24, 2007 - Creamed Peas

Ok, I am posting this, because, as simple as it really is, I looked in every cookbook I had, and then on the internet. I finally just asked my MIL, since Matt had her on the phone. So, we adjusted it , and here it is, well, sorta':

I use frozen peas - fresh would probaly be better!
I made this up and didn't follow a written recipe, so bear with me!
We have a family of 9. You may need to adjust the amount of peas, but probably not the gravy, because it will cook down. You will probably want to adjust it to whether you want it thinner or thicker.

1 bag frozen peas, 16oz.
1/2 cup of water

Heat them in an iron skillet or saucepan on low-med low. I like the skillet, b/c I like to cook my gravy in a skillet.
I go ahead and start these early, so they can cook a bit.

After they are thawed, I check to see if there is still any water in them.
If not, I add another 1/2c.and start to heat them again.
Then, I make a gravy for them.

This is pretty much my gravy recipe for whatever, I just adjust the portions:
1/2 c. cold water -you have to use cold water for no lumps
1Tb corn starch
1Tb wheat flour
Mix it up with a fork real well, so there are no lumps.

Then, bring the peas to a slight boil and slowly stir in the flour mix with a fork. If it gets too thick, I just add a little more water.
If you are not used to making gravy, you will want to stir in the center on the bottom of the pan outward, pulling the gravy from the sides every so often.
If you use salt, you can add salt or whatever other spices you like.

I let them cook for as long as it takes to finish dinner, to get the gravy flavored. If you need to add water, just remember to add it slowly to the middle and stir it well.

Be Blessed!
Jacque

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Wednesday, November 29, 2006 - Menu Plan 4

Cake for the Week: Pumpkin Bread,    Carrot Cake Crm Cheese frosting

THURSDAY
Breakfast:   Eggs & Bacon               Snacks: Apples & Apple Dip
Lunch: Chicken Salad on Toast
Dinner: Meatloaf Mashed Potatoes
Peas Broccoli Green. Salad   Rolls

FRIDAY
Breakfast:   Oatmeal Muffins           Snacks: Bread PB
Lunch: Quesadillas
Dinner: Chicken and Rice Casserole
Green Salad    Green Beans Rolls

SATURDAY
Breakfast:    Oatmeal, Cranberry Muffins        Snacks: Chips ‘n Salsa
Lunch: Stuffed Pasta with Tomato Sauce
Dinner: Texas Chili Corn Bread
   Green Salad Applesauce   Fried Potatoes

SUNDAY
Breakfast:    Pancakes, bacon, eggs            Snacks: Carrot Sticks
Lunch: Green Salad    Rolls
Dinner: Whole Chicken Buttered Egg Noodles
Green Salad Creamed Peas Carrots Pineapple

MONDAY
Breakfast:    Eggs Bacon                    Snacks: Apples/ PB
Lunch: Chicken Noodle Veggie Soup
Dinner: Flat Tacos
Mashed Refried Beans Tortillas Green Salad

TUESDAY
Breakfast:    Oatmeal                    Snacks: Popcorn
Lunch: Beans Tortillas and Rice
Dinner: Lasagna     Garlic Bread
Green Beans Green Salad

WEDNESDAY
Breakfast:    Oatmeal, Muffins                Snacks: Pretzels
Lunch: Tuna Salad
Dinner: Beef Hot Dogs - buns Pork n Beans
French Fried Potatoes or Chips Carrot Sticks

©2006JacqueDixon Reproduction for personal use only
Menu Planning
Menu 1         Menu 2            Menu 3

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Wednesday, November 29, 2006 - Menu Plan 3

Cake for the Week: Cheesecake and Cherries, Coconut Cream Pie

THURSDAY
Breakfast:    Eggs & Bacon                Snacks: Apples & Apple Dip
Lunch: Chicken Salad on Toast
Dinner: Chicken Bacon Wrap Baked Potatoes
Peas, Carrots, Green. Salad    Rolls

FRIDAY
Breakfast:    Oatmeal, Muffins                Snacks: Hard-boiled Eggs
Lunch: Leftovers
Dinner: Salmon Patties Rice Pilaf Peas
Green Salad       Fruit Salad    Biscuits

SATURDAY
Breakfast:    Oatmeal                    Snacks: Chips ‘n Salsa
Lunch: Beans Tortillas and Rice
Dinner: Whole Chicken Rice Carrots
Creamed Peas Yeast Rolls

SUNDAY
Breakfast:    Pancakes, bacon, eggs            Snacks: Carrot Sticks
Lunch: Stuffed Pasta w/ Tomato Sauce
Dinner: Roast Potatoes Green Salad
   Peas Carrots Pineapple

MONDAY
Breakfast:    Eggs Bacon                    Snacks: Apples/ PB
Lunch: Quesadillas Chips ‘n Salsa
Dinner: Spaghetti - Meat Balls     Garlic Bread
   Green Salad Applesauce   Green Beans

TUESDAY
Breakfast:    Oatmeal, Muffins                Snacks: Popcorn
Lunch: Potato Soup w/carrots and peas
Dinner: Leftovers
Carrot Sticks    Peas Green Salad

WEDNESDAY
Breakfast:    Oatmeal                    Snacks: Pretzels
Lunch: Beef Hot Dogs Cheesy Potatoes
Dinner: Chicken n Dumplings
Creamed Peas Green Salad    Carrots

©2006JacqueDixon Reproduction for personal use only
Menu Planning
Menu 1         Menu 2            Menu 4

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Wednesday, November 29, 2006 - Menu Plan 2

Cake for the Week: White Cake, Zucchini Bread

THURSDAY
Breakfast:   Eggs & Bacon               Snacks: Apples & Apple Dip
Lunch: Egg Salad on Toast
Dinner: Cheesy Chicken Casserole w/Potatoes
Peas, Carrots, Green. Salad   Rolls

FRIDAY
Breakfast:   Oatmeal, Muffins               Snacks: Hard-boiled Eggs
Lunch: Taco Salad
Dinner: Tuna Casserole w/Rice Carrots
Creamed Peas Yeast Rolls

SATURDAY
Breakfast:   Oatmeal                   Snacks: Chips ‘n Salsa
Lunch: Potato Soup w/ Bacon Carrots
Dinner: Whole Chicken, Stuffing, Rice,
Carrots, Peas

SUNDAY
Breakfast:   Pancakes, bacon, eggs           Snacks: Carrot Sticks
Lunch: Green Salad Rolls
Dinner: Beef ’n Noodles Carrots Peas
Mashed Potatoes Green Salad Fruit Salad

MONDAY
Breakfast:   Eggs Bacon                   Snacks: Apples/ PB
Lunch: Quesadillas Chips ‘n Salsa
Dinner: Sloppy Joes    Green Salad           Hamburger Buns
   Macaroni/Cheese Peas Pineapple

TUESDAY
Breakfast:   Oatmeal, Muffins                Snacks: Popcorn
Lunch: Chicken Noodle Veggie Soup
Dinner: Red Green Enchiladas
Beans Rice Tortillas Green Salad

WEDNESDAY
Breakfast:   Oatmeal                   Snacks: Pretzels
Lunch: Homemade Pizza
Dinner: Leftovers
Carrot Sticks      Peas Green Salad

©2006JacqueDixon Reproduction for personal use only
Menu Planning
Menu 1             Menu 3         Menu 4

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Wednesday, November 29, 2006 - Menu Plan 1

Cake for the Week: Chocolate cake, Lemon Meringue Pie

THURSDAY
Breakfast:    Eggs & Bacon                Snacks: Apples & Apple Dip
Lunch: Chicken Salad on Toast
Dinner: Salisbury Steaks p.208 Green. Salad
Grn. B. Casserole, Carrots, Mashed Potatoes Rolls

FRIDAY
Breakfast:    Oatmeal                    Snacks: Cranberry Fluff
Lunch: Stuffed Pasta w/ tomato sauce
Dinner: Chicken Strips Rice Pilaf Peas
Green Salad       Fruit Salad    Biscuits

SATURDAY
Breakfast:    Oatmeal                    Snacks: Chips ‘n Salsa
Lunch: Beans Tortillas and Rice
Dinner: Hamburgers and Rice Green Beans
    Green Salad Peas Applesauce

SUNDAY
Breakfast:    French Toast, bacon, eggs        Snacks:
Lunch: Lentil - Bean Soup
Dinner: Grilled Cheese    Green Salad
    Cream of Chicken Soup    Pineapple

MONDAY
Breakfast:    Oatmeal                    Snacks: Apples/PB
Lunch: Quesadillas Chips ‘n Salsa
Dinner: Whole Chicken Rice Pilaf Carrots
Creamed Peas Yeast Rolls

TUESDAY
Breakfast:    Pancakes Bacon                Snacks:
Lunch: Potato Soup w/carrots and peas
Dinner: Leftovers    Peas Green Salad

WEDNESDAY
Breakfast:    Oatmeal                    Snacks:
Lunch: Tuna Salad Potato Salad
Dinner: Baked Fish, Home Fries,
Green Beans, Green Salad

©2006JacqueDixon Reproduction for personal use only
Menu Planning
        Menu 2            Menu 3            Menu 4

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Wednesday, November 29, 2006 - Menu Planning

    I am trying so hard to simplify my Menu Planning time and grocery-shopping time. I suppose it is pretty minimal that it takes us 2- 2 1/2 hours to get our grocery shopping done. I guess, considering I am buying for 9 people, it could take longer. At least I get it all done in 1 day, instead of spending several days a week shopping. Did I mention I hate shopping? I am trying to have a better attitude about it since it is a part of my being an excellent wife. Still- YUCK!
    So, we have been writing out menus weekly on a nice, pre-printed Menu Plan I have for abour 2 months now. It still takes too long. Then, I have to transfer what I need to our shopping list. I sat down today and wrote out 4 Menu Plans.
    I had already written down our favorite meals into a notebook to choose from for our current planning. Today I typed it all up on 4 different menus, and we can just print off one of the menus weekly! YAY! If we want to change or add anything, we can just copy/paste.
    I am still working on getting them to transfer easily to the Grocery List. I fixed all of that today after I came back from the stores. So, I am going to get each of our menus on here.
           Menu 1         Menu 2            Menu 3            Menu 4

Btw- My Menu Panners start on Thursday, because I shop on Wed. Oh, and, yes, we do all realize how many times we eat peas, because they are dh's favorite. At least he will eat frozen peas now!
Be Blessed!

ADDED 02/02/07:
    I have come up with an idea for making our Meal Planner more fun and less binding. Not that we stick to it exactly each day, but since we buy groceries for the week according to that plan, we follow it closely enough.
    We really hate going into town to the grocery stores... so, we don't want to have to run out and get something we don't have! A lot of times, Matt can pick something up if we really need it, but that isn't necessary too often.
    So, something I came up with is to print all of the dinner plans off onto 4x6 index cards and let the girls (who do a lot of the dinner prearation) pick what they want for that evening. Sometimes we haven't started something soon enough or thawed something... 0: so, we change some things then, anyway.
    This will get them thinking and planning in the morning, as they pick out the Lunch and Dinner meals for the day. It will give them more freedom to plan and help us be more organized.

*I have also come up with 4 different grocer lists according to each week;s plan, so all we have to do is print it off, not make a new one each week.*

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Saturday, August 26, 2006 - Dinner Tonight and Recipes: Sirloin, Not-Your-Ordinary-Cabbage Salad, Jocelyn's Batter Mix and batter-fried veggies

I have wanted to do this for sometime, and since I cooked dinner tonight, I am going to post what we had for dinner.
I don't usually get to cook dinner, because we have 3 daughters who either like to or are willing to cook every night. I do enjoy it though, so I get to cook, occasionally!
Ok, here goes:

Dinner Menu, recipes below:
Not-Your-Ordinary-Cabbage Salad
Petite Sirloin Steak
Baked Potatoes
Frozen Peas
Breaded, Fried Brussel Sprouts
Breaded Fried Green Tomatoes

   Ok, we don't usually eat Petite Sirloin, dh just happened to find it on sale and brought it home for dinner - what a treat. We also don't eat too much meat for dinner. I like to fill them up on veggies. The meat was about 3#, and I used 1/2 of that for 7 of us.
   I cooked the Baked potatoes in the oven - for the first time I can remember. Well, maybe I did that when we first got married - but not since, probably. However, since I got rid of the microwave, this is how we are going to have to do it. One thing that did happen, unintentionally, was that one potato literally popped right out of its skin! The potato that popped out onto the stone was crispy and the children loved it. I think I will cut a couple in half next time and make them crunchy baked potaotes!
   I have baked them on the grill - but our grill isn't working! Boy would dinner have been great cooked on the grill!
   Had I planted peas in time, we'd be eating peas from the garden, but maybe next year! Peas are dh's favorite veggie, and 4ds9 actually ate a bunch, which is not normal for our no-way-am-I-eating-vegetables-boy!
   Jocelyn's Batter Mix is her own secret concoction... so don't tell her I told you! No, I think she first used this on the fish we got from Dad's - the blue gill he caught at his lake. It is wonderful. I like it with a lot of cornmeal in it. She also then cooked some of the frozen-from-the-garden- brussel sprouts we had in the batter, and it was even great on that! A couple of weeks ago, Rachel made me some fried green tomatoes with it.... mmmm.
I had picked up some fresh brussel sprouts at the store, and I found out they are a little different after they are frozen. I like them better frozen (not store-bought, packaged).
I think that is all the *notes* I have, so onto the recipes... and, btw... I am horrible about measuring! I usually just mix in whatever looks "about right".

Not-Your-Ordinary-Cabbage Salad
I do not know how much this will feed. I make extra so we can have it for lunch the next day - or 2, sometimes. There are 4 of us who like it.
2# red and white cabbage
1 small yellow summer squash
1 small zucchini
1/4- 1/2 c. onions, chopped
1 clove garlic
1/4 c. Olive Oil
1/4 c. Red Wine Vinegar
salt, pepper
thyme
lemon, squeezed, (if you like lemon!)
Cut the cabbage into thin slices and the squash into chunks. Add the rest of the vegetables and spices. I just take the scissors and cut some herbs right from the garden, so I don't know how much to tell you.
I also added the Olive Oil and vinegar in the same manner - I just kind of poured some in to sufficiently cover the veggies. I checked the bottom of the bowl to make sure there wasn't any sitting on the bottom and just mixed it all up.
You will want to chill it before serving, so I made it as soon as I started marinating the meat.

Amanda said there still wasn't enough dressing. I told her think I added a Tbsp. of Mayo last time, though. She wasn't happy to hear that, since she doesn't like mayo and loved the salad last time!
Isaac, 6ds3, literally scarfed it down.... except for the 'guash'.... he tried to toss all of that back into the bowl, declaring... "No, I don't want the guash!" He was still picking out cabbage slices as we were putting dinner away, so I guess it passes his test!

Petite Sirloin Steak
I marinated the meat in BBQ sauce... just use your favorite.
Other spices/vegetables I used in the marinade were:
Onion
Garlic
Rosemary
Thyme
oregano
salt
pepper
Sometimes I throw in some fresh tomato and mushrooms. Some here don't like the actual veggies, but don't mind the flavors, and some of us love them.
They only marinaded for maybe an hour, and I cooked them in the sauce, anyway.
So, I just grilled the meat in my iron skillet, pouring off the juices as they started to fill the pan.
I like to keep the bottom of the pan fairly hot, so the meat is more grilled than stewed. I do add back in some of the juice, if it gets too dry. This meat made plenty of its own juices. I did turn it off and cover it for about 15m. before we served it.

Jocelyn's Batter Mix
1C. cornmeal
1/2 C. flour
1 C. oatmeal
salt to taste
pepper
paprika
This will store nicely in the fridge, so you will have it ready for next time!
We do not add water to this when we use it for fish.

Breaded, Fried Brussel Sprouts
For the batter for this, we actually made it into batter. I added some water to the mix. I cannot tell you exactly; you will have to thin it as you go. You will know if it is too thick or thin.
I used just a bit of Olive Oil. I did not deep fry, though, you can, if you like. I added a bit of butter, too.
I placed them in the warmed oven with the potatoes after they were done on the outside.

Breaded Fried Green Tomatoes
Same as for the brussel sprouts, except, I added more butter when I added the tomatoes into the pan. The pan I use has a heat core, so I just left them in after I turned off the heat. Almost all of the oil was gone already, anyway.

So, there you have it.
We have been so blessed eating out of our garden. Even if the brussel sprouts and green tomatoes aren't for you, you have a simple, healthy batter recipe that you can tailor to fit your tastes.

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Saturday, August 12, 2006 - HomeMade Wheat Tortillas

A homestead friend posted a stuffed pepper recipe last week, and I realized how much I really love to read and post recipes! Here is a favorite recipe of ours, an authentic Mexican tortilla recipe that we *tweaked to meet our nutritional needs!

Making Your Own Flour Tortillas
from Grandma (Judi) Starr

Recipe makes 20 med. tortillas

3 cups whole wheat flour
2 tsp baking powder
1 tsp salt
5 Tbsp Canola Oil
1 ¼ cups warm water

Mix dry ingredients in large bowl. Add oil. Use a fork (or pastry cutter) to cut shortening into the dry mixture until it becomes crumbly. Add water and mix until the dough forms a ball. (use your hands) to knead until smooth and elastic, about 5 minutes. Cover bowl and let set for at least 10 minutes: 30 minutes is better.
Divide the dough into 12 equal portions (½ , then ½ again then 1/3’s worked best for me.)
Use a rolling pin and roll out into an 8 “ circle on a lightly floured surface, layering the circles between sheets of plastic wrap as you go.
To cook the tortillas, heat a heavy skillet, griddle, or comal over high heat just until it begins to smoke. Place a tortilla in the skillet and cook for 30 seconds. Turn and cook other side for about 30 seconds.
Remove immediately and continue until all tortillas are cooked, stacking them as you go.
Best served immediately…

You are going to want to see what size of tortillas you like and works best for you, and adjust the dividing accordingly.

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Saturday, July 29, 2006 - Simple Coffee Icee

I had a delicious, refreshing coffee smoothie after dinner this evening, compliments of 2dd15 Myrtle, and I just have to share this simple, delicious recipe with you (sorry, my SSiC, Canadagirl; I know you have given up coffee):

Simple Coffee Icee
1 1/2 c. water (or milk)
2 Tbsp instant coffee
1/2 c. flavored creamer (we used Southern Butter Pecan tonight)
2 c. of ice
4 Tbsp. Hershey's chocolate syrup (optional)

We use a smoothie-maker, so you will have to follow the directions on yours.
A blender will work too; just add all ingredients and blend.
It's great with a straw and whipped topping.

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Wednesday, August 2, 2006 - We make this too, only we have another recipe

Posted by MissionaryMom

I will post it on my blog.

You also know me from homeschoolblogger as threelittleladies...

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Thursday, August 3, 2006 - You Are Tempting Me , LOL

Posted by Anonymous

Yesterday I went to a bakery and was seeing if there was a treat just for me with no littles around. BOY !!!! Did I smell the COFFEE. (0; I was tempted but I DIDN'T GIVE IN. (0: You are such a tease my SSiC. I might end up joining this blog to b/c I am a HomeSteader too. More and more everday. We might have some more animals next year when we move on our HomeStead ! Still waiting on that frustrating Water System. I will be dancing when we have the GO ahead, (0;. God Bless
In Him,
-Canadagirl

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Thursday, July 20, 2006 - Spinach Pasta Salad - One More Recipe Tonight... Mybe More Tomorrow!

I got this from a dear friend IRL who happens to blog at HSB1 - well, she has a couple of times! we really enjoy it, and mostly during the summer.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Warning: Trying this recipe could make you hungry for more!!
*~*~*~*~~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Spinach Pasta Salad
from Danielle Hull

1-8oz. box Rotini, cooked & drained
(We use organic or wheat)
4 c. fresh spinach
6 oz.mozarella, shredded
4 slices cooked bacon

Dressing:
3 Tbsp Olive Oil
2 Tbsp Canola Oil
2 Tbsp Red Wine Vinegar
1-2 cloves of garlic
1/2 tsp. pepper
1/4 tsp. salt
3/4 c. Parmesan, shredded

Mix Salad ingredients together. Mix Dressing ingredients together.
Pour Dressing over Salad & mix.

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Thursday, July 20, 2006 - Untitled Comment

Posted by zarahrae

This sounds really good - I love trying new recipies.

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Thursday, July 20, 2006 - Best-Ever, Simple Cheesecake

I've been inspired by my friend, Page, to put some recipes on here.
So, first up is one that my Grandma gave to my daughters. We loved it, so now we use it at most holidays and birthdays, as well!

Best-Ever, Simple Cheesecake
from Great Grandma Dorothy Walters

1-8oz. pkg. cream cheese
1/2 c. sugar
2 tsp. vanilla
1/3 c. sour cream
Mix ingredients well.

1-8oz. pkg. whipped topping
1 graham cracker crust

Set Cream Cheese out to soften.
Fold whipped topping into other mixed ingredients.
Make sure Cream Cheese is mixed well with topping.
Pour into pressed graham cracker pie crust.
Chill for a couple of hours - unless you can't wait that long!

So, there you go. If I can find a picture, I will. Maybe we should just make one and eat it.

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Thursday, July 20, 2006 - Untitled Comment

Posted by BuzyMumof3sons

Cheesecake is my favorite dessert! Thank you for posting this recipe!

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Thursday, July 20, 2006 - MMMM sounds yummy

Posted by marthaskitchen

cheesecake is my of my familys favourite desserts.
thanks for sharing.

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About Me

Walking Therein is a blog dedicated to journaling our family times, encouraging Biblical living, presenting what we have learned in 15 years of home schooling, and occasionally sidetracking on news-related stories or politics. We are looking for Yeshua, our Messiah to return soon, and are devoted to the One True God, which you will see reflected on each page. I am a forgiven & restored daughter of the One True God, a happy stay-at-home wife, and home schooling Momma to eight beautiful children. Our home school is Living Learning Moments, meaning we learn as life happens. We live on a 2 1/2 acres little farm in IN, and we love our homestead, raise goats and chickens, and keep our home. We also enjoy managing several websites and writing articles for the glory of God as we train up our children for him.

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