Cards made from Scraps

I save every scrap of paper to make cards at the end of the year.

I could buy cards but these seem so much more fun and frugal.

Snowman Soup

Snowman Soup Craft


1 package hot chocolate mix
3 Hershey Kisses
10 mini-marshmallows
1 candy cane

Place ingredients in a ziplock bag, mug, or jar and attatch a label.
You can print it onto a avery sticker sheet, or punch a hole in the
corner and tie it on with some pretty ribbon. The possibilites are endless! :)
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Warm the hearts of good little boys and girls with a packet of Snowman Soup!

Easy enough for children to make, Snowman Soup is perfect for stocking stuffers, office gifts, Secret Santa presents or 12 Days of Christmas gifts.

Snowman Soup Recipe:
Printable Snowman Soup Bag Topper Assemble in a gift bag, gift mug or small zipper food storage bag:

•1 individual packet hot chocolate mix
•2-3 chocolate kiss candies
•10-15 mini-marshmallows
•small candy cane

Attach free printable Snowman Soup Gift Tag or Snowman Soup Bag Topper and share a warming gift!

Or, hand-write this poem and attach to gift:

Snowman Soup

Was told you've been real good this year.
Always glad to hear it!
With freezing weather drawing near,
You'll need to warm the spirit.

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Snowman Soup

"Was told you've been real good this year.
Always glad to hear it! With freezing weather drawing near,
you'll need to warm the spirit. So, here's a little Snowman Soup,
complete with stirring stick. Add hot water and sip it slow, it's sure to do the trick"

Add a message on the back of the card for directions:
Mix 3 heaping tablespoons with hot water and enjoy !
If you use enough for 2 then add a message noting there is enough for 2 mugs of soup to enjoy or share with a friend.
This was an easy and inexpensive treat for craft shows, small gifts, etc. Hope you enjoy !!

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Snowman Soup for Gifts
Snowman Soup Recipe I
I have seen several varieties of Snowman soup on the internet.
I buy my mugs at the dollar store ($1 each). Wash them well.
I got approximately. 12 gifts out of this recipe.
4 cups powdered coffee creamer
1 cup cocoa
3 cups powdered sugar
12 oz milk chocolate chips
6 oz semisweet chocolate chips
2 Tbsp.. vanilla powder (optional)
Miniature marshmallows

Candy canes (wrapped) or cinnamon sticks.
Mix all ingredients well. Place 3 heaping tablespoons per
serving in a small plastic bag (I used enough for 2 servings)
and close with a twist tie. Place candy cane or cinnamon stick in mug.
Place plastic bag in bottom of mug then place a paper cupcake liner on top of bag.
Fill with approx. 15 mini marshmallows. Place filled mug into a small plastic
bag or wrap with plastic wrap and tie at top (I found a mug fits well into a Glad
sandwich bag if you line the handle up with the corner side).
Decorate with curly ribbon, etc. Attach following on a card:


Snowman Soup
"Was told you've been real good this year.
Always glad to hear it! With freezing weather drawing near,
you'll need to warm the spirit. So, here's a little Snowman Soup,

complete with stirring stick. Add hot water and sip it slow, it's sure to do the trick"
Add a message on the back of the card for directions:
Mix 3 heaping tablespoons with hot water and enjoy !
If you use enough for 2 then add a message noting there
is enough for 2 mugs of soup to enjoy or share with a friend.
This was an easy and inexpensive treat for craft shows, small gifts, etc. Hope you enjoy !!
By Hvnlyhills from Peebles, OH

--------------------------------------------------------------------------------

Snowman Soup II

This comes from somewhere, it was sent to me. If its yours, let me know and I'll put your name in here!

1 package Hot Chocolate Mix
3 Hershey Kisses or Hugs
10 miniature marshmallows
1 Peppermint Candy Cane

Place all of the above into a new mug, then cover or wrap with cellophane, decorate and attach the following poem...

"Was told you've been real good this year, Always glad to hear it
With freezing weather drawing near
You'll need to warm the Spirit


So here's a little Snowman Soup
Complete with a stirring stick
Add hot water, sip it slow
It's sure to do the trick!"

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Video
http://www.youtube.com/watch?v=ygxvN3nex2M

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How to Make Fuzzy Dice Link

Found 

 Great instruction site with photos for fuzzy dice.

For the car guys and collectors there a fun easy Holiday gift.

Check out the tutorial HERE

Recipe Card for ginger Squash



Gifts in a Jar

Great Tutorial fun gift for teachers and friends

Cookies For Samta

Link Found HERE

Ten Cake Recipe

Ten Wedding Cake
Looks like a pound cake but tastes much better.

Ingredients:
1 cup butter or margarine
1/2 cup solid Crisco
4 cups cake flour
3 cups sugar
1 cup milk
6 eggs
1 tsp. favorite flavoring


Directions:
Cream shortening and sugar. Add eggs one at a time. Add flour and milk alternately, then the flavoring. Pour into a greased and floured tube cake pan. Bake at 350 degrees F for one hour and 15 minutes or until done. Enjoy. If you use plain flour instead of cake flour take out one tablespoon of flour per cup used for the same results

Recipe card

Meatloaf Parmesan Recipe

Ingredients:
2 lbs. lean hamburger
2 eggs
1 medium onion
3 Tbsp. teriyaki sauce
4 Tbsp. milk
2 Tbsp. Italian seasoning
1 cup bread crumbs
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 Tbsp. parsley


Directions:
Beat the eggs and mix with hamburger. Add teriyaki sauce and milk, mix well. Grate the onion into the mixture with a cheese grater and blend well. Add bread crumbs and mix. It should just hold together, add more crumbs if needed. Put in a brownie size pan. Top with sauce, spreading to cover. Bake at 350 degrees F for 1/2 hour.
Mix the 2 cheeses together. Remove pan from oven, sprinkle cheese over top covering meatloaf. If you like dishes really cheesy you can add more mozzerella. Sprinkle parsley on top.
Return to oven for 10 minutes or until cheese just starts to turn brown.
Serve with your favorite pasta dish.
Servings: 6
Time: 15 Minutes Preparation Time
40 Minutes Cooking Time

Book Thongs Made Over At The Tin Cat Forum

Made by Redrooster

http://www.artbeads.com/bookthong.html

Fabric Flower brooch

Looky looky I found another flower tutorial.

Wow what a beauty

I see she used a button for the center and think this would be great with an old rhinestone earring or small rhinestone pin as the center.

Tutorial Found HERE

Winter in The Garden

Winter in the gardenCold Season Vegetables

Generally, cold season vegetables will survive sudden summer frosts, snows and cold.

ASPARAGUS (P) Asparagus officinalis
Long-considered a delicacy in Europe, asparagus cultivation is becoming evermore popular. A "must" for edible landscapes. Scatter single plants throughout your garden, or place selectively for backdrops or borders. Provides delicate, lacy, summer foliage and fine, tender, tasty spears.
FROST TOLERANCE: Good.
CULTURE: Takes up to 10 weeks to germinate in cold soil. Plant in flats 8-10 weeks early, or when soil reaches 60· F. Transplant small plants into shallow trenches rich in compost. Hill as they grow. If using root crowns, fill bottom of 6" trench with compost; spread roots; bury 4". Compost heavily each year.
HARVEST and STORAGE: Carefully cut young shoots early spring, third year. Do not disturb root crowns. Store 2-3 weeks at 32-36· F., in humid environment.
INSECTS and DISEASES: Control asparagus beetles with pyrethrum. Asparagus rust (appears as reddish or black blisters on stems and foliage) is associated with very damp conditions. Remove all above-ground plant material to avoid disease. Diseased tops should be cut and burned.
REPRODUCTION: Asparagus produces both male and female plants. Late summer, female plants produce red berries that can be dried and saved as seed, or allowed to fall on ground to reseed. Propagate male plants by dividing root crowns in early spring or late fall. Male plants yield larger number of shoots for eating.
SPACING: rows 48"; plants in rows 9-15"; plants in beds 12"
SOIL PH: 6.0-7.5 SEEDS PER GRAM: 24 PER OUNCE: 1200

FAVA BEAN (A) Vicia faba
We first discovered the delicious fava bean high in the mountains of Guatemala. No mountain garden should be without these frost-hardy jewels. Expect large, meaty, brown beans to eat fresh like tender, green lima beans, or store for hearty, mid-winter meals.
FROST TOLERANCE: Good.
CULTURE: Plant seeds in early spring as soon as ground can be worked. Companion plants include: potatoes, cucumbers, corn. Dislikes: onions and garlic.
INSECTS AND DISEASES: Control beetles with rotenone or pyrethrum. Blights, mosaic and mold can be minimized by watering deeply at base, keeping tops dry. Rotate in at least 3-year cycles.
HARVEST AND STORAGE: Harvest for use as fresh beans, or allow to dry for winter storage. Store fresh 2 weeks at 35-40· F., in humid environment. Keep dry beans in cool, dry, place with air circulation.
SEED PRODUCTION: Fava or broad beans, unlike green beans, have showy flowers, often pollinated by bees. Separate different varieties 100 feet if some crossing is tolerable, 1000 yards if purity is desired.
SPACING: rows: 24"; plants in rows: 8"; plants in beds: 8"
SOIL PH: 6.5-7.5 SEEDS PER OUNCE: 20-25 POUND: 275-400

BEET (B) Beta vulgaris

FROST TOLERANCE: Tolerates moderate frosts. Expect slow growth until temperatures rise.
CULTURE: Cold-tolerant crop after germination. Avoid planting until soil reaches 60· F. Transplanting not recommended. Beets prefer deep, rich, well-composted soil, but tolerate average soil, if provided enough trace minerals and sun. For larger, more uniform roots, thin to 1 plant every 4". Companion plants include: onions.
HARVEST AND STORAGE: For steady supply of fresh, young greens, plant every 2-3 weeks. Store beets with greens still attached up to several weeks in cold, humid environment. Roots will last for several months in cold, dry sand or sawdust.
DISEASES: To minimize scab, provide rich, well-composted soil.
SEED PRODUCTION: Flowers contain both male and female parts, but do not self-pollinate before flowers open. As pollen is carried long distances by wind, grow seeds for only one variety at a time. Note: beets will cross with Swiss chard. Since beets are biennials, pull first-year roots before ground freezes. Store at 40· F., and replant best roots early next spring (18" spacing).
SPACING: rows 12-24"; plants in rows 4"; plants in beds 3-4"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 55 OUNCE: 2100

BROCCOLI (B) Brassica oleracea, var. botrytis

A wonderful vegetable that actually grows better in cooler climes and higher altitudes than in warmer lowlands!
FROST TOLERANCE: Mature plants survive temperatures as low as 10· F. Protect very young plants from frost.
CULTURE: Plant seeds in flats 4-7 weeks early, or after soil reaches 45· F. Demands soil high in nitrogen and phosphorus. To reach full size, space heading varieties at least 18". Water frequently and consistently throughout growing season, increasing amount of water when flowers appear. Stagger plantings of hybrid, heading varieties. Companion plants include: dill, chamomile, sage, peppermint, beets, onions. Dislikes: tomatoes.
INSECTS AND DISEASES: Cabbage worms can be controlled by Bacillus thuringiensis, if applied early and frequently. If root maggots become problem in extremely wet weather, carefully mix diatomaceous earth or wood ashes into soil, or protect soil from rain. Tar paper placed around base of plants deters flies that lay eggs which hatch into root maggots. Control aphids with pyrethrum. Disease is rare in higher and drier climes. Keep soil healthy. Rotate in at least 3-year cycles.
HARVEST AND STORAGE: Harvest flower buds before they begin to open. To encourage continued production, harvest regularly when side shoots appear. Harvest hybrid, heading varieties (10-14 day field life) early. DeCicco and other sprouting varieties, left in ground until cooler fall days, come into an especially productive second season. Store fresh up to 2 weeks at near-freezing temperatures.
SEED PRODUCTION: Although broccoli flowers contain both female and male flowers, individual plants do not self-fertilize. Provide at least two or more flowering plants to assure seed formation. Since bees can cross-pollinate broccoli with other brassicas (cabbage, cauliflower, kale and brussels sprouts), if purity is desired, isolation distances should be 1000 yards or more.
SPACING: rows 24"; plants in rows 12-24"; plants in beds 18"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 315


BRUSSELS SPROUT (B) Brassica oleracea var. gemnifera
Perfect for the mountain garden! Brussels sprouts become tastier after temperatures fall below freezing.
FROST TOLERANCE: Mature plants survive temperatures as low as 10· F. Protect very young plants from frost.
CULTURE: See Broccoli.
INSECTS AND DISEASES: See Broccoli.
HARVEST AND STORAGE: Harvest bottom sprouts first. Leave some for winter when they will taste extra mild and buttery. (Remember to mark plants so they can be found in deep snow.) Store up to 4 weeks in near-freezing, humid environment.
SEED PRODUCTION: See Broccoli.
SPACING: rows 30"; plants in rows 18"; plants in beds 18"
SOIL PH: 6.0-6.7 SEEDS PER GRAM: 300

CABBAGE (B) Brassica oleracea var. capitata

FROST TOLERANCE: Protect young plants from frost, especially after transplanting. Mature plants can withstand temperatures as low as 10· F.
CULTURE: Plant seeds in flats 4-7 weeks early, or after soil reaches 50· F. Provide enough light to avoid long, thin stems that will restrict later growth. (Twenty watts of artificial light per-square foot is sufficient.) Cabbage is less demanding than either cauliflower or broccoli, but still benefits from nitrogen-rich, nutritious soil. Water heavily when heads begin to form. Stagger plantings of same variety every 2 weeks.
INSECTS AND DISEASES: Avoid top watering. Rotate in at least 3-year cycles. See Broccoli.
HARVEST AND STORAGE: We have had some success storing cabbage fresh in the garden by twisting the head until stem cracks. This procedure arrests further growth, but cabbage remains alive and fresh. Once harvested, store trimmed heads for months in near-freezing, humid environment. As field life of hybrids is limited, harvest hybrids as soon as ready.
SEED PRODUCTION: See Broccoli. Heads brought in for winter can be replanted early following spring. Allow bottom of head to rest on top of soil. 1" deep cuts across top of head will facilitate emergence of second-year growth.
SPACING: rows 30"; plants in rows 18"; plants in beds 15-18"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 300

CARROT (B) Daucus carota

FROST TOLERANCE: Excellent
CULTURE: Because of tap root, it is advisable to avoid starting carrots in flats for transplanting. Plant seeds after soil reaches 55· F. Carrots do best in rich (high in phosphorus and potassium with only moderate levels of nitrogen), uncompacted soil. Plant into firm, even seedbed. Weed continuously. (Because carrot seed usually takes 10 days to germinate, fast germinating weeds in a large bed can be controlled by burning with a torch without harming carrots.) Hill with dirt to avoid green shoulders and to protect from fall frosts. Companion plants include: peas, leaf lettuce, onions, garlic, tomatoes, sage. Dislikes: dill.
DISEASES: Provide fertile soil and rotate in least 3-year cycles to avoid most problems. In the mountains above 5,000 feet, we've never had fungus, blight or insects.
HARVEST AND STORAGE: For best taste and highest quality, harvest within 2 weeks of reaching maturity. Although carrots can be left in the garden protected by heavy mulch and deep snow, we prefer harvesting before ground freezes, and storing for winter in cold, dry sawdust or sand.
SEED PRODUCTION: Carrots are biennial with perfect flowers (each flower has both male and female parts). As insects are major pollinating agent, separate different varieties at least 100 yards if some crossing is tolerable, 1000 yards for purity. Beware that carrots will cross with Queen Anne's Lace (wild carrot)! Store best roots for replanting following year. Since flowering tops are quite large, leave minimum 2' between each carrot.
SPACING: rows 18-24"; plants in rows 1-3"; plants in beds 2"
SOIL PH: 5.5-6.7 SEEDS PER GRAM: 600 OUNCE: 9600

CAULIFLOWER (B) Brassica oleracea var. botrytis
FROST TOLERANCE: Mature plants survive temperatures as low as 10· F. Protect very young plants from frost.
CULTURE: The key to growing beautiful cauliflowers is consistency. Protect young plants from frosts. Water frequently. Side-dress with fertilizer or compost. Best results are obtained when plants are given at least 24" spacing. See Cabbage.
INSECTS AND DISEASES: See Broccoli.
HARVEST AND STORAGE: When white heads begin to appear, tie outer leaves together over top to preserve color and texture. See Broccoli.
SEED PRODUCTION: See Broccoli.
SPACING: rows 24"; plants in rows 12-24"; plants in beds 15"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 315

KALE (B) Brassica oleracea var. acephala
In harsh, high altitude gardens, one of the most dependable sources for vitamins and minerals. Frost improves rich flavor. Mark in fall to facilitate harvesting fresh and green in waist-deep snow.
FROST TOLERANCE: Very good.
CULTURE: Plant in flats 4-6 weeks early, or as soon as ground can be worked in spring. Fall crop can be planted 2-3 months before growing season ends. See Cabbage for companion plants.
INSECTS: Cabbage worms are rarely a problem but can be controlled with Bacillus thuringiensis.
HARVEST AND STORAGE: Pick outside leaves first to stimulate continued production. Store 2 weeks at near-freezing temperatures, in humid environment.
SEED PRODUCTION: See Brussels Sprouts.
SPACING: rows 24-36"; plants in rows 18-24"; plants in beds: 16"
SOIL PH: 6.0-7.0 SEEDS PER GRAM: 300

LETTUCE (A) Latuca sativa

FROST TOLERANCE: Good to around 20· F., if hardened properly.
CULTURE: Plant seeds in flats 3-4 weeks early, or as soon as ground can be worked. Harden before transplanting by lowering temperature. Provide nitrogen-rich soil. (Add extra compost or chicken manure, if needed.) Water heavily in hot weather, but make sure leaves dry out before dark. Water head lettuce at base and keep in shade to avoid rot. Stagger plantings every 10 days, planting smaller amounts more often as weather becomes hot. For full heads, thin to 8". Companion plants include: carrots, radishes.
HARVEST AND STORAGE: Harvest young and tender. As long as weather is cool, outside leaves on looseleaf varieties can be continually picked as they mature. Store 1-2 weeks in refrigerator with stems submerged in bowl of water.
SEED PRODUCTION: Lettuce produces perfect yellow flowers on tall, bushy seed stalks. Since flowers self-pollinate, there is little chance of cross-pollination between varieties. For purity, separate at least 25 yards with other crops.
SPACING: rows 12-24"; plants in rows or beds 8-12"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 800 OUNCE: 23,750

BUNCHING ONION (B) Allium cepa L.

FROST TOLERANCE: Good.
CULTURE: Plant seeds in spring as soon as ground can be worked. Prefers well-drained, rich soil, high in organic matter. Water frequently, especially during dry spells. Companion plants include: beets, lettuce, tomatoes, strawberries, chamomile. Dislikes: peas, beans.
DISEASES: To avoid most problems, rotate crops and eliminate standing water.
HARVEST AND STORAGE: Leave a few bunching onions in garden to self-divide and reproduce perennially. Store fresh in refrigerator or in cool, not too humid environment.
SEED PRODUCTION: See Leeks. Bunching onions can be left in ground through winter. Bulb onions are best stored inside. In early spring, replant largest bulbs 4" apart, covering firmly with 1/2" soil. If onions are blooming at same time as wild onions, cage domestic plants to prevent cross-pollination by bees.
SPACING: rows 18-24"; plants in rows 2-4"; plants in beds 1-3"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 325 OUNCE: 12,500


PEA (A) Pisum sativum L.

FROST TOLERANCE: Good.
CULTURE: Plant seeds as soon as soil reaches 40· F. Provide slightly limed soil that has plenty of phosphorus and potassium. To increase nitrogen fixation, which in turn will increase yields, inoculate seed or soil with rhizobium bacteria. In high altitude gardens, speed germination and prevent seed rot by starting peas in cold frames or poly tubes. Companion plants include: beans, corn, carrots, turnips, radishes. Dislikes: onions, garlic.
DISEASES: Prevent pea root rot by planting in well-drained soils and rotating crops frequently. If mildew or wilt are problems, use resistant varieties.
HARVEST: To assure steady supply, plant at 2 week intervals throughout season. Stimulate continuous production by harvesting mature peas.
SEED PRODUCTION: Peas produce self-pollinating flowers. Cross-pollination by insects is rare as pollination is complete before flower opens. To assure purity, separate different varieties with another (PEA (PEA continued) flowering crop. Maturity is complete when seeds rattle in dry pods (about 30 days after eating stage).
SPACING: rows 24-36"; plants in rows 3"; plants in beds 3-4"
SOIL PH: Above 6.5 SEEDS PER OUNCE: 80 POUND: 2000

RADISH (A) Raphanus sativus L.

This vegetable is one of the easiest to grow.
FROST TOLERANCE: Very good.
CULTURE: Plant seeds when soil temp. reaches 40· F. Radishes love cool weather. Plant early and often. Provide shade in summer. Plant with crops that take longer to mature (e.g. carrots or broccoli) and harvest first. Companion plants include: cucumbers, peas, cabbage, lettuce, nasturtiums. Dislikes: hyssop.
INSECTS AND DISEASES: Control flea beetles in their pursuit of radish greens with pyrethrum. Allow radishes to attract cabbage root maggots away from cabbage family crops. Use of wood ashes and diatomaceous earth will irritate and discourage small worms. Use resistant varieties to avoid Fusarium wilt. Avoid infected soil.
HARVEST AND STORAGE: For best results, harvest when young. Store 1-2 weeks in sealed container in refrigerator. Store Daikon varieties for winter in cold sand or sawdust.
SEED PRODUCTION: Radish is an annual, primarily pollinated by bees. Select best roots and replant 12-18" apart early same summer. For purity, separate different varieties 1000 yards. As daikon radish is a biennial, replant roots following spring. Allow most of seed pods to turn brown before pulling plant.
SPACING: rows 8-16"; plants in rows 1-3"; plants in beds 2-3"
SOIL PH: 6.0-7.0 SEEDS PER GRAM: 75 OUNCE: 2500

SPINACH (A) Spinacia oleracea L.
FROST TOLERANCE: Very good.
CULTURE: Plant seeds in flats 3-4 weeks early, or as soon as ground can be worked. Provide moist, fertile soil. Water frequently, especially during dry spells. Occasionally feed with manure tea. To assure a season-long supply, plant every 2 weeks. In hot, summer weather, plant bolt-resistant varieties.
INSECTS: Control aphids with pyrethrum.
HARVEST AND STORAGE: For continued production, carefully harvest mature, outside leaves. Store 2 weeks in refrigerator with stems submerged in bowl of water.
SEED PRODUCTION: Spinach is a dioecious annual, producing male and female plants. To improve quality of strain, remove plants that bolt first (they are usually males). Because spinach pollen is extremely fine, hard to contain in cages and easily carried long distances by the wind, plant a single variety of spinach for seed per year.
SPACING: rows 12-24"; plants in rows 2-6"; plants in beds 4"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 100 OUNCE: 2500

SWISS CHARD (B) Beta vulgaris var. Cicla
FROST TOLERANCE: Fair. Chard will withstand fall frosts to 15-20· F. If left to winter, protect with mulch.
CULTURE: Plant seeds as soon as soil reaches 50· F. See Beets. Companion plants include: onions. Dislikes: pole beans.
HARVEST AND STORAGE: To stimulate continued production, harvest mature, outer leaves first. See Spinach.
SEED PRODUCTION: See Beets. Swiss chard is classified in same species as beets, and will cross-pollinate. Be very careful if trying to produce seed for both at same time.
SPACING: rows 24"; plants in rows 8-12"; plants in beds 10-12"
SOIL PH: 6.5-7.5 SEEDS PER GRAM: 60

TURNIP (B) Brassica rapa L.

FROST TOLERANCE: Good.
CULTURE: Plant directly when soil reaches 50· F. Turnips grow in wide variety of soils but produce best in rich, loam. Water sufficiently, not allowing soil to dry out. Companion plants include: peas.
INSECTS: Control flea beetles with pyrethrum and rotenone. Use wood ash or diatomaceous earth to discourage root maggots.
HARVEST AND STORAGE: Begin harvesting greens and small turnips within 4 weeks. See Carrots.
SEED PRODUCTION: Turnips are biennials with perfect flowers. Store best roots to replant (12" spacing) next spring. Since turnips are pollinated by bees, and cross with numerous domestic and wild plants, including mustard, Chinese cabbage and horseradish, caging is recommended.
SPACING: rows 12-24"; plants in rows 2-5"; plants in beds 3"
SOIL PH: 6.0-7.0 SEEDS PER GRAM: 500

German Apple cake Recipe

Has anyone seen this Show called Mad Hungry.
http://www.madhungry.com/
Wonderful simple recipes and the host is fun to watch.
She enjoys cooking and her love of food comes into the show.
This is the first time I have seen the show and think for a young cook she is easy to follow and learn from.
Her recipe for apple cake looks really good.

German Apple Cake
Ingredients
Makes 1 8-inch square cake

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Juice of 1/2 lemon
3 to 4 tart apples, such as Granny Smith, Cortland, or Winesap

Directions
1.Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
2.In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
3.In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

From Mad Hungry, October 2010 .

Halloween Fun

Site link for Free Iris Folding Patterns

Check out the site for free patterns some great Iris folding ones and others
Found HERE

Paper Pumpkin

Paper Pumpkin
This fun paper mache pumpkin is not difficult to make but does require adult help.


Materials
Paper Mache Paste
Balloons (any size)
Newspaper
String
Paint
Construction paper
Googly eyes (optional)

General Instructions
Make Paper Mache Paste.

Paper Mache Paste

1 cup water
1/4 cup flour
5 cups lightly boiling water
Mix flour into one cup water until mixture is thin and runny, stir into boiling water. Gently boil and stir for 3 minutes. Cool before using. (Use with newspaper/newsprint strips for Paper mache).

Cut newspaper or newsprint into 2" wide strips.
Blow up balloons (as many as you like) and tie off. Attach string to tied end of balloon.
Once paper mache paste is cool, dip individual strips of newsprint into paste.
Apply strips to balloon one at a time. Repeat process until balloon is completely covered. The more layers the firmer your finished work will be.
Hang balloon by string in warm, dry area for at least 24 hours or until completely dry. Be sure to us a drip cloth to protect area.
**if you are making pumpkins - take a 1-2" piece of a paper towel or toilet paper roll. Hold on top of balloon and attach with newspaper strips to form stalk for pumpkin.

Paper Pumpkin

Once paper mached balloon is dry:
Gently insert sharp needle into base of balloon - you should hear a pop and balloon pull away from sides of hardened shell.
Gently push in bottom of shell to form a dent - or base for the pumpkin to sit.
Do not force. If dent will not form, use a cardboard strip, about 1" wide, stapled into a circle as a base.
Paint body of pumpkin orange. Paint stalk green.
To decorate paint eyes, nose and mouth on pumpkin in desired "look". You can use googly eyes if you wish. You can cut out green leaves from construction paper and use green floral wire to form vines.

You can also cut out eyes, nose and mouth using a sharp bladed knife. Then cut a circle in the back and shine a flashlight inside. Do NOT use a candle or flame. These pumpkins are paper and will immediately burn.

From visitors to Kids' Turn Central: "My kids and I made the paper mache jack o'lantern a few years back, but what we did with it was cut the top

Eastlake bench Almost Done

As most of you know I love to buy junk and turn it something fun.
We found an old eastlake antique bed and gave it a new life as a decons bench in the hallway.
I still need to stain and oil it but here's the finished design.

Shrimp Dip REcipe

Shared from Franklin over on the Forum

Prim Sunflowers Tutorial

This is a wonderful tutorial on making prim sunflowers.
The site has a bunch of other things on it but scroll down to the bottom and check out this tutorial on Prim sunflowers .Found HERE

Onion Patty Recipe and Printable card

The Recipe Exchange Christmas Rolls

Ok Friends I sent off the recipe exchage chain letter and have a few back now.
I will be posting short easy recipes on 5 1/2 x 3 1/2 cards for everyone to use.
I invite anyone who would like to see there recipe on a card and shared with others to please post your recipe below.i will card and post within a fews days of your posting.
Today we have the christmas Roll recipe on a printable card

Jans Orange Jello Salad

Simple Prim Pumpkins

This was the brainchild of franklin over on the forum board.
The great Prim Pumpkin collection.
She gives simple instructions on how to make these little cuties.
HERE

Cricut tile Creation

This darlin tile creation was made by Lynn  / Joenmom over on the forum board

The Little Garden Parsnip

These are not wild parsnips these are cultavated seeds.
At the moment my parsnips are under the basil but I will have a photo of them soon.
This article is pulled from a local website.
Please check out the websites below for recipes and more info.
Please check out my website for gardening info.
http://www.thetincat.com/garden.html

Parsnips are available as a fresh vegetable throughout the winter, actually improving as the winter progresses and especially if a frost gets to the roots. They can be baked, boiled or fried and the leaves can also be eaten as a green vegetable, getting double value from the crop.
The problem with growing parsnips is that they have a very long growing season. They are one of the first crops to be sown and probably the last crop to be harvested. They occupy the land for the year, thus taking up land which could be used for growing a series of crops.
If you have a small garden you may decide against growing parsnips for this reason, although you may decide to grow a catch crop such as radishes or lettuce, before the parsnips become established in the spring.

Where To Grow Your Parsnips
Soil is the most important factor when growing parsnips. If you have thin gravelly soil you will only get small mis-shapen roots The best soil is rich and slightly on the heavy side, although it should not be recently manured as this causes the parsnip to fork as they do if growing on stony ground. Almost all well drained soils will produce a good crop. Level the bed off to give a fine tilth a day or two before sowing, which will normally be as soon as conditions allow in the late winter or early spring.
Parsnips dislike very acid soil and do best in one which is slightly acid, neutral or slightly alkaline, test your soil with a soil test kit several weeks before preparing the seed bed and if necessary, add lime to achieve a pH of 6.5. The site you choose for parsnips is not as important as the soil, they prefer an open sunny site, but they will also grow quite happily in a lightly shaded plot.
Sowing Parsnip Seed
The traditional time to sow parsnip seed is late winter but, unless the winter is mild, the soil is often frozen hard or too wet at this time. In most years you will probably have to wait until early spring before sowing. Although parsnips appreciate a long growing season, you can sow later, up to late spring if you have to, and still get a worthwhile crop. Ensure that the seed is fresh this year because parsnip seeds do not keep well.
Before sowing make sure the soil is well dug and free from stones to a spade's depth. Make a shallow drill in the soil about 2cm (¾in) deep. Where you require more than one row, make the rows 30-45 cm (12-18 in) apart. Sow one seed every 5cm (2in).
Because parsnip seed is so light it is advisable to wait until the weather is calm before sowing. You may be able to buy seeds that are pelleted, there are a few parsnip varieties which are available in this form. The pelleted seed is slightly heavier, so they will not blow away so easily. After the seeds have been sown cover them with soil, sifted soil is best for this, and then firm down. Water the area if the weather is dry. Germination takes approximately three to four weeks and is is quite possible for the newly forming seedlings to be lost amongst the newly germinating weeds. Weed frequently and carefully.
Many gardeners sow a quick maturing catch crop such as radish, or lettuce. This not only give you an extra crop but it also helps to mark out the rows of parsnips. If you do not wish to do this, keep your marker in position until the parsnip seeds have germinated and the rows of seedlings is obvious above the ground.

Care of Parsnips
When the seedlings are about 5 cm (2 in) tall, thin them so that they are 20cm (8in) apart. Water, particularly during the early stages of the crop, if the weather is dry and weed frequently. Be very careful when weeding with a hoe, if you damage the developing roots you may open the way for attack by canker.
Harvesting Parsnips
Parsnips will be ready for harvest in mid-autumn. One obvious They are best left in the ground for a month or so because their flavour is improved by some exposure to frost. Frost increases the amount of sugar in the roots. Parsnips can be harvested up to mid-January.
Small parsnips in light soil can be pulled up once the soil around them has been loosened with a fork. Normally the only way parsnips can be lifted without breaking them is by digging. Begin at the end of the row and dig a hole beyond but close to the last parsnip. Dig the hole as deep at the parsnip and loosen the soil around the root and then it can be easily removed without damage. Lift the next parsnip by moving the soil next to it into the hole from which the first parsnip has been taken and continue like this to the end of the row. You may find that you have to dig down much further than you expect, the end of a parsnip tapers off for a considerable length 15 cm (6 in) or more, and has a very strong grip on the soil. You may want to break off the thinnest part of the root if you want to avoid digging a very deep hole possibly 45 cm (18 in) deep for each root. Once the parsnip has been lifted, cut off the remaining leaves, these are excellent compost heap material.
Storing Parsnips
Although the best flavoured parsnips are ones that are lifted and taken into the kitchen straight from the ground, during the winter when the ground is frozen this will not be possible. To give you parsnips during this period you should dig up some roots in the early winter for storing. Store parsnips in the same way as you would carrots. Cut any leaves off close to the crowns and then pack them in layers of dry sand or peat in a large wooden box. Put a lid on the top to keep our the light and place the box in a cool, dry and airy place.

Pests and Diseases

Disease / Pest Symptoms
Wireworm Small regular holes and shiny yellow larvae
Sclerotina Rot Roots in store rotten and covered with a white fluffy mould
Canker Reddish brown, dark brown or black patches on the shoulders of the root.
Leaf Spot Small brown spots on the leaves.
Celery Fly White or pale brown blisters on the leaves, leaves shrivelled.
Carrot Fly Irregular holes in the root sometimes with small whitish grubs inside.
Sites to visit on the parsnip

http://www.gardeningpatch.com/vegetable/growing-parsnip.aspx

http://farmingfriends.com/wp-content/uploads/2008/04/how-to-grow-parsnips-sheet.jpg

http://www.vegparadise.com/highestperch21.html

http://ceplacer.ucdavis.edu/files/8181.pdf

http://www.botanical.com/botanical/mgmh/p/parsni12.html
 
Our fav. recipe is Parsnip Stew.
Take your fav. stew recipe and replace all the potatoes with parsnips.
Wonderful change in flavor.
If you do not have a stew recipe i would be happy to post one.

Devield Eyeball Recipe and Printable Card

Swamp Dip Sauce Recipe on Halloween Card

Black Bat Wings Halloween Recipe On Printable Card

Caterpiller Cacoons Recipe and Card

Bat hairball Salad Recipe

Zucchini Frittata Recipe

Snowman Bottle Cover Prim Craft Tutorial

Found over on a great blog

http://mieljolie.blogspot.com/

Be sure to check out all her other wonderful cute Tutorials.

The snowman Cover can be found HERE

Vintage Image

Baklava Recipe

Recipe Yield 3 dozen
Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped fine nuts ( I like blanched Almonds and roasted walnuts mixed )
1 cup butter
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)
1 cup water
1 cup white sugar plus a little extra for the top
1 teaspoon vanilla extract
1/2 cup honey


Directions


1.Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2.Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan.
Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts,
layering as you go. The top layer should be about 6 - 8 sheets deep.
3.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4.Make sauce while baklava is baking. Boil sugar and water until sugar is melted.
Add vanilla and honey. Simmer for about 20 minutes.
5.Remove baklava from oven and immediately spoon sauce over it. Let cool. Sprinkle a tiny bit of sugar on the top.
Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

VARIATIONS

Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.


Persian Baklava:
Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup
and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.

Paklava(Azerbaijani Baklava):
For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar,
1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon.
Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes
and use to brush the top sheet of phyllo.

A seashell Flower

By Brianna from Dutch Harbor, AK

This is a gorgeous, romantic, and elegant craft which can be applied to a number of other crafts as an enhancement, although it is completely stunning on its own! The shells (if you live near bodies of water) are free, which is the best part!
Approximate Time: Depending on the size of rose you wish to make, this craft takes from 20 to 30 minutes.

Supplies:
10-15 cleaned oyster shells per rose
3 sticks round, all-temperature mini-glue sticks
1 low-temperature mini-glue gun
1 small to medium auger, nautilus, or snail shell per rose (cleaned with dish soap and water)
Optional: shiny, clear, indoor spray paint/lacquer (This makes the iridescence of the shells and their colors really shine through!)
Instructions:
Load glue gun with glue stick and plug in to warm up.
While glue gun is warming up, arrange your oyster shells from largest to smallest.
Find the two largest, (pieces are just as good as full shells) and glue ends together, so that the shells rest on your work surface opposite from one another.
Find the next two largest from the ones left, and repeat the process, only having turned your base about forty-five degrees.
Now that you have a complete base to work from, start finding the medium-sized shells, which usually have more of a curve to them, like the inner petals of a rose.
Take those and glue them after turning base another forty-five degrees, these two should angle up about twenty to thirty degrees, to mimic the opening of a rose bloom.
Rotate your rose another forty-five degrees and use 2-3 of the next smaller size shells, gluing them in at a slightly steeper angle, almost closing the bloom.
Take your snail, auger, or bit of nautilus shell and stand it upright in the middle of your rose, gluing and holding it there until it is cooled.
Once all of the rose has cooled securely, take it outside and place on a piece of cardboard. Spray with lacquer lightly, making sure to get in-between the layers of petals. (Don't go overboard, or the spray paint will loosen the glue and your rose with fall apart easily.)
Let dry as per instructions on your paint can.
Display in a nice copper bowl or hot-glue to another project such as one involving sea glass or drift wood; a mirror or vase.

Great Tea bag folding Site Link

If you like tea bag folding and scrapbooking you will love this link.
http://www.masikatiwebdesign.com/teabags/teabags.asp

Great Grand Marnier Cake Recipe

For the cake:
1 box butter yellow cake mix
1 box instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
1/2 cup Grand Marnier
Light Zest of 1/2 an orange

For the syrup:
1 stick of unsalted butter
1 cup sugar
1/4 cup water
1/2 cup Grand Marnier


Heat oven to 325.
Butter and flour a non-stick bundt pan. (You can always use that sick spray called Pam, but I prefer B and F--just make sure you use enough so the cake doesn't stick)
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, and Grand Marnier and zest. Beat on medium speed for 3 minutes. Pour into the prepared bundt pan.
Bake the cake on the lower rack (bottom third of the oven) until a tester comes out clean, approximately 40-60 minutes.
In a medium saucepan on medium high heat, bring a stick of butter, water, and sugar to a boil. Once at a boil--stir constantly with a rubber spatula or whisk and continue to cook for 5 minutes---NO LONGER than that! (PS the syrup is dangerously hot!) Make sure you watch the mixture the entire time (one, for safety, and two, for best results). Being extra careful (the mixture will bubble wildly) add the Grand Marnier, bring to a boil again, and cook for only 1 minute more, stirring constantly. Remove from heat.
Remove the cake from the oven and with a fork, poke holes all over the top of the cake. Pour the warm syrup over the top. Let cool to room temperature. Invert cake onto a serving plate and serve. (PS--this cake is best made 1-2 days ahead of time).
Be sure to watch your oven and check the cake often for doneness.

Picture frame from Record

Is this not too cute.

What a fantastic idea for old records.

This great tutorial can be found

HERE

Along with many others !

The little garden Vegs

As most of you who follow me know I live in the  high dessert at an elevation of 3,200 feet and  have 60 a day growing season.
We have already dropped to 32 degrees at night and I am covering the plants every night with plastic.
When checking out what grows well here I was told you just can't grow these plants here.

The bare spot is where spinach has already been harvested.

The little garden Update

This year is our first year in the little garden.
I have been very pleased with our harvest and type of plants you can  grow here.
I was told most of them would not do well here.
We have 60 days of growing here period. We have already dropped night temps to  32 degrees on the 24 th of august and fall is setting in.
We have harvested tons of great food from the garden
Planted in mostly aged horse manure.
I harvest every third day . Beans squash, peppers, cucumbers, beets ,parsley , herbs and chard.

My favorate are the bush beans.The little plants have produced enough beans to put away for 15 meals into the freezer plus many good dinners on fresh beans.

They take up only a space 4 by 4 feet and 15 inches tall.

The Bush Bean

PLANT TYPE: Annual

SCIENTIFIC NAME: Phaseolus vulgaris
LIGHT: Full Sun
SOIL TYPE: Well-drained, deep sandy loam
pH RANGE: 6.5 - 7.5
MOISTURE/WATERING: Average
MATURITY IN DAYS: 70 - 75
KNOWN PESTS: Root maggots and cutworms
KNOWN DISEASES: Foliar disease, both fungal and bacterial

OVERVIEW:

No garden is complete without bush beans. There are many varieties of bush beans to choose from and every gardener is sure to find one to suit their tastes. Bush beans do well in almost any garden as they are not too fussy about soil.
To ensure the best flavor, bush beans should be picked while still slender and no inner bean is well developed. For fresh bush beans all summer, plant every two weeks and pick frequently.
PROPAGATION / SOWING OF BUSH BEANS:
Direct seed bush beans after risk of frost when soil warms to 18-24°C (65-75°F). Sow bush beans 1" deep and 2" apart in rows 18" (bush beans) to 24" apart (shell beans). Reseed until mid summer for a constant supply all season long. If using untreated bush beans seed, plant thicker and thin to desired density. Use Garden Inoculant at the time of planting to help boost soil fertility*.
COMPANION PLANTING OF BUSH BEANS:
Bush beans are excellent grown with most vegetables except the onion family, basil, fennel, kohlrabi.
CARE & GROWING OF BUSH BEANS:
Both bush bean types require a full sun location, soil pH of 6.5-7.5, and well drained soil. Good air circulation around bush bean plants is essential, especially for late shelling or dry type beans, as they are very susceptible to fungal diseases which prevail later in the season. Bush beans are light feeders; compost or well rotted manures worked into the soil at the time of planting is sufficient.
HARVESTING OF BUSH BEANS:
Use maturity days as an indicator. Harvest once the bush beans are smooth, firm and crisp. Keep bush beans constantly picked to ensure a fresh supply. Bean formation in the pod is a sure sign of over-maturity. Dry & Shell Beans: Harvest when the bush beans pods are completely dry and brittle. Cut or pull pods from bush bean plants and shell the beans. Store beans in an air tight container in a cool dry spot. For fresh eating of horticultural or shell beans, harvest when bean formation starts to take place within the pod.

Note: My beans are in a mixture of horse manure and sandy loam. Also mixed in a good dusting of sulfer dust to ward off  fungal diseases .
Happy gardening

Hope this helps id some of those other beans

http://www.seedman.com/beans.htm

http://urbanext.illinois.edu/veggies/beans.cfm

http://growingbeans.org/

Fun in the Sun

Need to keep the kids entertained these last few weeks check out the fun in the sun sun glasses.

Tutorial found HERE

Old T Yarn Making

So what do you do with all those old raggy T shirts and news ones that don't fit ?

I found this cleaver tutorial with photos on how to make a simple yarn out of them.
Tutorial can be found HERE on craftpassion.com
Check out her other recycle  tutorials while your there.

NATIVE FRY BREAD RECIPES

NATIVE AMERICAN FRY BREAD RECIPES



Traditional


1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal


Dissolve yeast in warm water then add salt and sugar.
Let stand for 5 minutes covered with a towel.
Add flour and oil to liquid mixture. Mix and put on
floured bread board and knead until mixture is smooth.
Put dough in a greased bowl, cover with towel and
let it rise for 1 1/2 hours. Remove from bowl and put
on bread board, knead in the 1/2 cornmeal.
Make dough into 2 balls rolling each into 12 inch
circles 1/2 inch thick. Cut into 2 inch squares and drop
into hot cooking oil. (Works best with cast iron skillet.)
Fry 5 to 6 pieces at a time for only a few moments.
Drain on paper towel and sprinkle with white powdered sugar.
-------------------------------------------------------------------------------

Blackfeet


4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water.
Knead until soft, then set aside for one hour.
Shape into small balls. Flatten each ball into
a circle with or rolling pin or by hand.
Fry in a skillet half-full of oil until golden
brown on both sides.


-----------------------------------------------------------------------------------


Creek


2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt

Sift flour,salt and baking powder then add milk
and more flour to make dough stiff. Roll out onto
floured bread board and cut into 4 X 4 squares
with a slit in the center. Fry in hot cooking oil
until golden brown. Drain on plate with paper towels.
--------------------------------------------------------------------------------
Cherokee


1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk


Mix ingredients adding more flour if necessary to
make a stiff dough. Roll out the dough on a floured
board till very thin. Cut into strips 2 X 3 inches and
drop in hot cooking oil. Brown on both sides.
Serve hot with honey.
--------------------------------------------------------------------------------
Chickasaw


2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg.
Add milk to make the dough soft. Roll it out on
floured bread board, knead lightly. Roll dough out
to 1/2 inch thick. Cut into strips 2 X 3 inches and slit
the center. Drop into hot cooking oil and brown
on both sides. Serve hot.
------------------------------------------------------------------------------

Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla

Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
--------------------------------------------------------------------------------

Old Fashioned


4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water


Mix flour, baking powder and salt. Gradually add
in the shortening and water. Add only enough
water to make dough stick together. Knead dough
until smooth, make into fist-sized balls. Cover them
with a towel for 10 minutes then pat them out into
circles about the size of a pancake.
Fry in hot cooking oil in cast iron skillet until brown
on both sides. Drain on paper towels, serve with jam.
------------------------------------------------------------------------------
Navajo #1


1 C flour
1 t baking powder
1/4 C powdered milk 1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water
 to form dough. On a lightly floured surface, knead dough until it
is smooth soft and not sticky. Cover and let rest 1 hour.
Shape into small balls and pat into flat circles about
1/4-1/2 inch thick. Set aside.In skillet, heat 1/2 inch vegetable oil.
Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings
for"Navajo Tacos."

Navajo #2


3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs. baking powder

1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl
and kneaduntil smooth and soft, but not sticky.
 Depending on the altitude and humidity, you may
need to adjust the liquid or the flour, so go slowly
 and balance accordingly. Be careful not to overwork
the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough
 and allow it to rest 20 minutes to 2 hours in a bowl
covered with a damp cloth. After the dough has rested,
heat the oil in a broad, deep frying pan or kettle
 until it reaches a low boil (375º). Pull off egg-sized
balls of dough and quickly roll, pull, and path them
 out intolarge, plate-sized rounds. They should be thin
in the middle and about 1/4 inch thick at the edges.
Carefully ease each pieceof flattened dough into the
hot, boiling oil, one at a time.
Using a long-handled cooking fork or tongs, turn
the dough one time. Allow about 2 minutes cooking time per side.
When golden brown, lift from oil, shake gently to
remove bulkof oil, and place on layered brown paper or
paper towels to finish draining.Serve hot with honey, jelly,
fine powdered sugar,wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly!
The hotter the oil, the less time it takes to cook.
The less time it takes to cook, the lighter the texture
and lower the fat content.
----------------------------------------------------------


Osage


4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder

1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying

Sift flour, salt and baking powder into bowl.

Stir in shortening and milk. Knead the dough into a ball.
Roll out dough on lightly floured board.
Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees.
Fry 2 or 3 at a time until golden brown on both sides.
Drain on paper towels.
-------------------------------------------------------------------------------

Seminole



2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk


Mix flour, baking powder and salt. Add milk gradually
making sure the dough is stiff. Put on floured bread board
and pat it out with your hands until it is 1/2 inch thick.
Cut into strips with a slit in the center.
Fry in hot oil until both sides are golden brown.