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Sunday, March 7, 2010

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Spring is right around the corner and as I was planning my garden I was reminded about "companion planting". There is a lot of info in books and on the web for you to check out. One link for you to check out, with a great chart is here: I have used companion planting and I do think it makes a difference. Check it out.
I also wanted to pass on a wonderful link about acorns. They grow just about everywhere and are delicious, nutritious and FREE. In a survival situation you will be glad to know how to prepare them and eat them. The brown soaking water can even be used in the process of animal hide tanning and has both antiseptic and antiviral properties. Check out this link here: This site has a wonderful nutritional chart-these little gems are full of good nutrition! It also gives clear instructions on drying, storing and preparing them. It is important to know that you need to soak them to leech out the tannic acid to make it tasty and edible.
Grandpappy's Basic Acorn Recipes
Acorn grits may be deep fried and eaten as a side dish.
Acorn grits may be added to soups or salads.
Acorn grits may be fried briefly in a skillet and then used as one of the ingredients in a granola snack recipe.
Acorn meal may be used in most recipes to replace 1/4 of the flour or 1/4 the corn meal. However, since acorn meal contains natural sweetness, you should reduce any other sweeteners in the recipe by 1/4.
Ground acorn nutmeats may be roasted and then used as a weak coffee substitute.
Indian Acorn Griddlecakes2 cups acorn meal
1/2 tsp. salt
3/4 cup water
Preparation: Combine everything and beat to a stiff batter. Let stand for one hour.Cook: Heat 1 tbsp. of fat or oil in frying pan. Drop batter into pan to form cakes about 3 to 4 inches across. Brown cakes slowly on both sides. These cakes will keep for several days.
Mexican Acorn Tortillas
2 cups acorn meal
3/4 cup flour
2 tsp. salt
Preparation: Mix ingredients. Add just enough water to make a stiff dough. Let stand for 30 minutes.Cook: Squeeze into small balls and then press each ball into a very thin flat cake. Fry in a lightly greased skillet until brown on both sides. Use just enough fat or oil to prevent sticking.
Acorn Pemmican Tortilla1/2 cup acorn meal
1 pound lean meat, cut in thin strips
Several tortillas
Cook: Boil the lean meat in salted water until tender. Drain and allow to dry. Grind the meat and the acorn meal together using a fine grinding blade. Mix well and then grind a second time. Heat and serve wrapped in a tortilla, or on any flat bread.Variation: Add cooked white rice, or cooked beans, or hot sauce, or grated cheese as part of the tortilla stuffing.
Pioneer Acorn Bread and Acorn Muffins
1 cup acorn meal
1 cup flour
1 tsp. salt
3 tbsp. baking powder
3 tbsp. oil
1 cup milk (or water)Optional: You may add 1 egg to the above ingredients.Preparation: Combine milk, egg (if available), and oil and beat until smooth. Mix in the acorn meal, flour, salt, and baking powder and stir into a smooth dough. Place in a greased bread pan.Cook: Bake at 400ºF for 30 minutes. Cool and serve.Variation: Acorn Muffins: Fill greased muffin tins about 2/3 full with above mixture and bake at 400ºF for 20 minutes.
Pioneer Acorn Pancakes
Preparation: Use the above recipe for Pioneer Acorn Bread, but use 2 eggs and 1 1/4 cups milk.Cook: Drop batter from a ladle onto a hot greased grill. When bottom is brown, turn once and brown other side. Serve with butter, or syrup, or honey, or jelly, or fresh fruit.
Breakfast Acorn meal (Similar to Oatmeal)
1 cup acorn meal
2.5 cups water
1/8 cup hickory nuts or black walnuts, crushed
1 tsp. salt
1 tsp. honey or sugar
Boil the water with the salt. Add the acorn meal and continue boiling for 15 minutes. Turn off heat. Allow to cool for about five minutes. Stir in the honey and nuts. Very satisfying and delicious, and it will provide enough energy for a day of rigorous physical activity.
Acorn and Corn Meal Mush
1/2 cup acorn meal
4 cups water
1 cup corn meal
1 tsp. salt
Cook: Bring 4 cups of water to a boil in the top half of a double boiler. Add the salt. Sprinkle the acorn meal slowly into the boiling water and stir continuously. Then add the corn meal. When the mixture starts to bubble, it should be able to support a plastic or wooden stirring spoon in the center without the spoon falling over. If too thick, add a little water. If too thin, add a little more cornmeal.Then put the mixture which is in the top half of the double boiler into the bottom half of the double boiler which contains boiling water. Simmer about 45 minutes, stirring occasionally to break up any lumps, until the mush becomes thick. Serve hot for breakfast, lunch, or supper.Variation: May be served with a topping of milk, or butter, or grated cheese, or bacon bits, or honey, or sugar, or fruit, or jam.Variation: Pour above finished, cooked mush into a greased loaf pan and put in the refrigerator for about 8 hours. It will become solid and then it can be sliced with a knife into 1/2 inch thick slices. Coat each slice with flour and fry in a very thin layer of oil, one side at a time. Serve with butter, or syrup, or jam (similar to French toast).
Acorn Bread2 cups acorn meal
1/2 cup milk (or water)
1 tbsp. baking powder
2 cups wheat flour
3 tbsp. butter or olive oil
1 egg (optional)Optional Sweeteners: Add 1/3 cup honey or maple syrup or sugar, if available.Preparation: Combine all the above ingredients and pour into a loaf pan.Cook : Bake at 400ºF for 30 minutes or until done. Yields a moist bread with a sweet nutty flavor.
Glazed Acorn Treats
Boiled dry whole acorn kernels
2 cups sugar
1/2 tsp. salt
1/8 tsp. cream of tartar
1 cup water
Preparation: Mix and dissolve the sugar, salt, and cream of tartar in 1 cup of water.Cook: Bring above mixture to a boil in a small pot. Continue to boil until the mixture first begins to show signs of browning. Then immediately put the small pot into a larger pot of boiling water to keep the mixture in a liquid state. (Or use a double boiler.) Use a pair of tweezers to dip individual whole acorn kernels (previously shelled, boiled and dried), one at a time into the mixture and then put each acorn onto a sheet of wax paper to dry and harden. Serve as a candied covered nut.
Acorn Cookies
2 cups wheat flour
1 cup white (or brown) sugar
1 tsp. baking powder (or baking soda)
1 cup acorn grits
1/2 cup shortening
1 tsp. salt
Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream the shortening and the sugar. Gradually blend in the dry ingredients. Then blend in the acorn grits. Pinch off walnut sized pieces of dough and roll into balls. Place 1.5" apart on a lightly greased baking sheet.Cook: Bake at 350°F for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.Variation: Add 1 egg and/or 1 tsp. vanilla extract.
Keep on Preppin Folks!

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