Miscellaneous
Recipes

This has no petroleum products
fragrances or food color which may cause allergies in some people.
The healing ingredients have proven to us to be far superior to other prescription and over the counter Suave for skin problems.
Dry skin and fungus conditions are cleared up quickly and the cost is minimal in comparison to other medications used.

Personal care products made of natural plants and herbs give a high level of helpful nutrients to the skin. They nourish, replenish, and rejuvenate. By contrast, synthetic personal care products give no nourishment, and often contain ingredients that are known or suspected carcinogens, such as artificial colors and formaldehyde.

Personal Note:
Del doctored for 3 years and suffered terribly with a skin problem on his hands. Bleeding and broken skin sores and hundreds of bandages and dozens of different medications and creams. This suave along with another simple mixture I fixed for him and he was healed in 2 weeks.

I use Young Living Essential Oils

They are high quality made in the United States.

They Work!

Beeswax Balm

• 2.5 ounces olive oil (substitute grape seed oil if you have oily skin)
• 1/2 ounce pure beeswax
• 12 drops grapefruit seed extract
• 4 ounces distilled water
  Combine the oil and beeswax in a double boiler.  Once the wax is melted, remove from the heat, add water, and mix with a hand or electric mixer until creamy. Stir in the grapefruit seed extract, and place in a glass jar with a screw top.
  Makes: 1/4 cup
  Shelf Life: 1 year

Grapefruit seed extract is an odorless, natural preservative.

Combine the above ingredients in the top of a double boiler & mix together after melting beeswax.
Once mixed, remove from heat & allow to cool.

When adding essential oils, wait until the oils have cooled somewhat, so they don't evaporate away quickly.

Stir them in completely & pour into a sterile or very clean colored glass jar. Brown or blue.
Cap tightly & label contents.

I used 50 drops of Melaleuca Oil,
20 Thieves,
10 drops of Purification,
15 Peppermint.

Experiment.
Different oils do different things for different folks.

see Beeswax Balm

another good suave to share.

nlwjcars@aol.com
nlwjc1@yahoo.com

I also made him a lotion with Cornhusker's Hand lotion made with lanolin. I crushed Ibuprofen and added it to the Lotion. This took away the severe swelling which he had in his hands.

Put the suave on several times a day and went to bed with Latex Free Gloves for a week.

That did It! We are blessed!

More on  Essential Oils 

Eucalyptus & Aloe Vera

are good additions.

Facial and Moisturizers from you Kitchen

Good Morning Facial

2 Tbsp. ripe avocado
1 tsp. honey
1 tsp. lemon juice
1 tsp. plain yogurt

Mash ingredients together and chill for 30 minutes. Then apply to clean face and lie down and rest for 10 minutes. Rinse with lukewarm & pat dry.

Avocado and yogurt enrich and soften skin; lemon juice is a toner and freshener; and honey moisturizes.

Deep Cleansing Mask with Cool Cucumber

1 Tbsp. plain yogurt
1½ Lemon Juice
2 Tbsp. buttermilk
2 Tbsp. whipping cream
1 Tbsp. Wheat Bran
1 C. oats
1 tsp. fresh mint
1/2 medium cucumber, cut into small pieces
Put all into blender starting with grains; Add remaining ingredients & Mix until smooth. Apply to cleansed face and let set for 15 minutes. Rinse with warm water.

Oats and bran exfoliate; lemon juice tones and refreshes; Cucumber and Mint are natural fresheners; buttermilk and yogurt cleanse and soften.

Natural Hair Moisturizer
from Hairstylist Robert Hallowell

• 1/2 Cup plain yogurt

• 1 egg yolk

• 1 Tbsp. honey

Shampoo and towel dry hair. Mix above ingredients. Rub into hair and cover with shower cap. Leave on hair 20 minutes. Rinse and shampoo thoroughly.

Yogurt cleans and softens; honey moisturizes and egg yolk adds shine.

For more beauty hints log on to

Natural Beauty

Condiments

Meat Dry Rub
Enough for many Bar B Q's

½ Cup Black pepper
½ Cup Brown sugar
½ Cup Paprika
1 Tbsp. Cayenne pepper
1 Tbsp. Garlic powder
1 Tbsp. Onion powder

Combine all ingredients in a zip lock bag and
shake to mix well. Store in an airtight zip lock
bag or a jar.

Use by rubbing a few Tablespoons onto your meats to season them before barbecuing. This is excellent on ribs, pork roasts, chicken

Nutritional Value: 2.5 g carbs, 0.1 g protein

Cocktail Sauce
6 servings

¾ Cup Catsup /for diabetics use Featherweight Diet Catsup
1 Tbsp. heaping; fresh ground horseradish
Juice from ½ a lemon
1 or 2 shakes Tabasco sauce

Mix all ingredients and refrigerate for at least 1 hours before serving.

2 g carbohydrates

Barbecue Sauce

Blender Catsup

Cucumber Relish

Homemade Mayonnaise

Steak Marinade

Sauerkraut (In fruit jar)
Marie Fogel in Sheridan, Iowa 1978 Methodist Cookbook 4

Cut cabbage and pack into 1 quart jars.
Add 1 tsp. salt to each jar. Fill jar with boiling water.

Put cloth over jars.

Each day for three days fill with boiling water. On the third day leave what is in the jar and seal.

NOTE: Hard water will not make white tender sauerkraut.

Meat Marinade Versatile

½ Cup extra virgin Olive Oil
1 tsp. minced garlic
1 tsp. black pepper
1 tsp. Cavender's Seasoning or Original Herb

Mix all ingredients into a jar.

When using on chops, steak, or chicken or fish; you may put frozen pieces into zip bag and defrost in refrigerator overnight with Marinade.

Cooking the same day, Marinade ½ hour or longer at room temperature to impart flavors before baking or grilling.

Freezing Cucumbers
Grace Anthony Sheridan Methodist Church, Iowa 1978

Slice cucumbers thin, do not peel. Make a syrup with:

2 Cups sugar
2 Cups water
1 Cup vinegar
1 tsp. salt

Boil and cool syrup. Pour over cucumbers and put in containers. Seal and freeze.

Freezer Pickles
Wilma Schmidt also from Sheridan Methodist Cookbook 4

6 medium cucumbers, sliced
1 large onion, sliced
Put in ice water to cover and add 1 Tbsp. salt. Let soak for 2 hours. Drain but don't rinse.
0Mix 2 cups sugar, 1 cup vinegar and 1 tsp. celery seed. This mixture should slightly cover cucumbers. Stir occasionally for 3 hours. Put in containers and freeze. May be stored in refrigerator.

Barbecue Sauce
84 servings 1 oz each

42 oz. Featherweight Diet or regular catsup
32 oz. white vinegar
10 oz can tomato puree
1 large onion chopped
6 Tbsp. chili powder
6 Tbsp. Sweet'n Low™ or equivalent Stevia
6 Tbsp. each salt & black pepper

For low salt diets I put much less salt in this.
I use regular catsup. 

You will need a very large heavy stockpot to combine all ingredients and simmer for 4-6 hours.

This can be preserved by canning. Just pour into sterilized canning jars and seal while hot. Will keep indefinitely.

Nutritionally conscious? 2.8 g Carbs and 0.3 g protein

Makes a neat Gift!

Refrigerator Pickles
Nettie Swanson Swedesburg, Iowa Cookbook 1982

4 Cups sugar + 4 Cups vinegar, ½ Cup salt
1 tsp. each of celery seed, mustard seed, & turmeric, 3 onions.

Mix sugar, salt, vinegar and spices together, cold. Wash 3 large peanut butter jars, or other jars and slice 1 onion into each jar. Fill each with cucumbers. Fill with vinegar solution and seal. Place in refrigerator for a few days. Then they are ready to use. Will keep indefinitely. These are crisp and good.

Gma's Bread and Butter Pickles

25-30 medium cucumbers
8 large onions
5 Cups sugar and 5 Cups vinegar
½ Cup salt, 1 tsp. turmeric
½ tsp. cloves, 2 Tbsp. mustard seed

Wash cucumbers and slice as thin as possible
Do not peel. Chop onion or slice; combine onions, cucumbers and salt. Let stand 3 hours and drain.

Combine other ingredients in large pan; bring to boil. Add drained cucumbers and onions; heat thoroughly. Do not boil. Pack
into jars while hot and seal.

Dill Pickles
Jean Johnson Haag 1948

2 Cups vinegar
1 Cup water
scant ½ cup salt
scant 1 cup sugar

Stir till dissolved (do not boil)
Put dill in bottom & on top - also alum- Put juice on top and seal.

Dill Pickles 6 Quart
Jan Kilde

2 quarts water, 1 quart vinegar,
1 C salt, scant Bring to boil. pack jars and seal.

Beet Pickles
From my Mom & her mom (Gma J)

2 Cups water
1 Cup vinegar
1 Cup sugar
whole all spice, salt, pepper (few grains on top before sealing)

Watermelon Rind Pickles
Mom

Trim off green & pink parts of 7# rind cut into 1" cubes or cut with small biscuit cutter.
Parboil until tender, but not soft, drain.
combine 7 Cup sugar, 2 Cups vinegar,
½ tsp. oil of cloves & bring to boil.
1. Pour over rind and let stand overnight.
2. In the morning drain off syrup. Heat and pour over rind.
3. Third day heat rind and syrup- Seal in hot jars. Makes 8 pints.

Refrigerator Pickles
 Connie Kirkpatrick
  St. John's Lutheran Cozad,  Nebraska
Cookbook 1992

6 cucumbers average sized, sliced thin, unpeeled
1 large onion, sliced thin
1 tsp. celery seed
1 C. vinegar
2 C. sugar
1 tsp. salt

Mix celery see, vinegar, sugar and salt. Pour over pickles. Refrigerate for 24-48 hours, then eat. Keeps for 2 weeks.

Aunt Theresa's Apple Butter
Grant Pedersen
 St. John's Lutheran Cozad, Nebraska
Cookbook 1992

1 peck apples (¼ bushel or 8 qt.) quartered
1 qt. apple cider
9 Cups sugar
2 tsp. cinnamon
1 tsp. mace

Quarter apples. Heat cider, sugar cinnamon and mace and pour over apples. Put in large pan or roaster in 350º oven for 3 hours. Stir several times. Pout through strainer and seal - either waxed or jar lids sealed.

Salt Preserved Lemons
1 Quart Preserved Lemons

Prepare these pickles to flavor a seafood soup or stew, vegetable salad, lamb casserole, poached chicken, or stuffing.  Preserved lemons will keep for 1 year as long as they are completely covered with salted juice and not contaminated by bacteria.  For this reason, always remove the lemons from the jar with clean dry tongs. 
Wash, dry, remove stems and set in a warm 200 degree F oven for 5 minutes to dry thoroughly.

     2 pounds lemons 
Measure:       1/3 cup coarse salt  

Spoon 2 tablespoons of the salt into a sterilized wide-mouth quart jar.  Roll the lemons on the counter to release their juice.  Quarter a lemon lengthwise stopping 1/2 inch from the bottom so the quarters fan out but remain attached at one end.  Gently open the lemon and sprinkle the 8 cut surfaces with 1/2 teaspoon of the salt.  Carefully squeeze the lemon juice into a bowl.  Close the lemon, pack into the jar, and add the juice.  Continue with the remaining lemons, sprinkling each layer with 1 1/2 teaspoons salt, if the juice does not cover the lemons when all are in the jar, add:

     Fresh lemon juice to cover

Leave a 1/2 inch space at the top of the jar.  Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar - slowly turn the jar while moving the spatula up and down, forcing up any bubbles.  Then be sure the lemons are still covered with liquid and there is only a 1/2 inch headspace.  Wipe the rim of the jar.  Fold a square of plastic wrap to make 4 layers and place over the top, then tightly cap the jar. 
Place the jar on a saucer in a warm place to cure for 1 month.  Each day, turn the jar upside down to redistribute the slated juice.  After the curing period, refrigerate or keep in a cool, dry place.  To use, run the lemons under running water.

Recipe from Joy of Cooking 75th Anniversary Edition
contributed by Kathryn Cackler Leisure World March 2009

DRIED LEMON SLICES
 Lemons are often neglected when it comes to dehydrating. However, they dry well, they are available year round, and they can be used in many different ways. Lemon slices dry into beautiful, stained-glass-like creations. They can be eaten as is for a mouth-puckering treat, floated in drinks, candied, or powdered and added to recipes.

Choosing Lemons for Drying

Choose fully ripe lemons that are uniformly yellow. We recommend using only organically grown lemons. Most commercially grown lemons have been sprayed with pesticides and chemicals to protect freshness. Because the peel absorbs a certain amount of these chemicals it is not suitable for food preparation.

How to Dry Lemons

Wash fruit well. Using a sharp knife, slice lemons as thin as possible. Cut across the fruit to form rounds. Dry for two hours at a very warm temperature (such as setting "6" on your heater) then drop the temperature back to a medium heat and dry until crisp. Slices will turn dark if heat is too high, too low, or if they are over-dried.

Ideas for Using Lemon Slices

Add a slice of dried lemon to each glass of water for an elegant touch at dinner.

A few slices added to a water bottle makes a refreshing difference for hiking, backpacking, or climbing. The dried slices make it easy to carry enough for extended trips.

"Candied" lemon slices can be made by soaking dried slices in solution of two parts honey to one part water. Re-dry. Repeat two or three times.

Powdered Lemon

Powder dried slices using a seed grinder or blender. If granules seem moist or sticky, re-dry for 2 or 3 more hours then re-powder in the grinder.

From Barbara Moody  Drying Times  1985

  Now enjoy your lemons when the trees are bare.

Jellies Preserves
Canning Dehydrate

Fruit Preserves
Sheridan Methodist Cookbook 4
Janyce Heishman 1978

16 oz. frozen strawberries, peaches, raspberries. Your choice.

Cook 2 minutes regular cycle. Stir in package Sure-Jell. Cook 2 minutes. Add 2½ Cups sugar and juice of one lemon or Realemon™.

Cook 6 minutes.

This will set up after a time. Can be used on ice cream or angel food cake.

Peach Jam
Sheridan Methodist 1978 Cookbook 4
Jean Morrison

5 Cups peaches
4 Cups sugar
Boil 5 minutes until done. Then add 1 pkg. peach Jell-O. Can be refrigerated or stored in the deep freezer.

Strawberry Preserves
64 servings 1 Tbsp. each

1 qt. fresh strawberries
1 lemon
2 envelopes unflavored gelatin
½ Cup water
10 packets Sweet n' low or equivalent Stevia

Rinse and stem strawberries
In saucepan put juice of one lemon and berries. Cover and simmer until the berries get soft and become juicy.

In another bowl dissolve unflavored gelatin for 1 minute in ½ Cup water.

Add gelatin mixture to berries and remove from heat.

Mix in Sweetener with electric mixer on low.

Pour into jar and refrigerate uncovered for a couple hours, then stir and cover.

Refrigerate again for 12 hours to set. Use as needed. Store in the refrigerator.

Nutritionally conscious? 0.9 g Carbs
and 0.1 g protein

Freezer Strawberry Jam
Sheridan 1978 Methodist Cookbook 4
Marilyn Fenner

6 - 8oz. jam jars
1 Qt. fully ripe strawberries
1 pkg. (1¾ oz.) fruit pectin
¾ Cup water

Crush berries in large bowl. Stir in sugar. Set aside for 10 minutes. In saucepan over medium heat, heat pectin with water to boiling, boil 1 minute, stirring constantly.

Stir in pectin mixture into strawberry mixture, stirring 3 minutes to blend well. Immediately ladle into scalded containers. Let stand at room temperature for 24 hours. Freeze up to one year.

Frozen Grape Juice Jelly
St. John's Cozad,  Ne.
 Diamond Jubilee Cookbook 1967

To 24 oz. frozen grape juice, Add ½ Cup water, in 6 qt. saucepan.

Add 1 pkg. Sure-Jell. Stir well. Place on fire and stir and bring to vigorous boil.

Add 4 cups sugar; stir to dissolve and keep boiling; boil 2 minutes. Remove from fire; skim if desired.

Pour into jars or glasses. Cap or paraffin while still hot.

Blueberry-Raspberry Jam

Wash & crush 1 quart of blueberries and 1 quart red raspberries; combine. Measure 4 cups. If necessary, fill the last cup with water to make 4.

Add 7 cups sugar; heat to full, rolling boil; boil hard 1 minutes; stirring constantly.

Remove from heat and stir in ½ bottle of fruit
pectin. Skim; pour into hot, sterilized glasses Seal immediately. Makes about 11 six oz glasses.

Strawberry Jam

Combine 2 quarts strawberries and 7 cups sugar and let stand overnight

Heat slowly to a boil; cook berries until they are a clear syrup and thick. Skim; pour into hot sterilized jars. Seal immediately. Makes about 4½ pints of preserves.

NOTE: Paraffin wax seals are no longer recommended because they will not prevent mold growth in jams and jellies. Use canning jars with seals and lids, and follow the directions from a recommended recipe.

From Vicky's website:       http://missvickie.com/index.html