Thursday, September 29, 2011

Tuesday, September 27, 2011

Pine Soup

Grabbed online from a forgotten source. ASG is defunct I believe.

Taken from American Survival Guide 2/1990
Subscription address is:
American Survival Guide
Subscription Dept.
McMullen Publishing
P.O. Box 70015
Anaheim, CA 92825-0015

Can be downloaded as PINESOUP.ZIP

In 1535, the french explorer Jacques Cartier and his men were in desperate
condition after a particularly severe winter in Newfoundland. Already 25 lay
dead and not one of the remaining survivors was not suffering from the ravages
of Scurvy. Fortunately for history a group of local indians took pity on
them, and told Cartier that their medicine man had the perfect cure. Shoving
their prejudices aside, they went to the medicine man.

The miracle brew of this wise man was so simple that Cartier and his men
nearly rejected it at first. Without any hocus pocus, the medicine man simply
plucked a hand full of pine needles from a nearby tree and boiled them in a
pot for a few minutes. Then he gave each one a cup of "soup". Although
skeptical, they did as they were told and the soup transformed their health in
a matter of 6 days. This is recorded because they lived to tell the tale.

Pine needles contain 5 times the vitamin C found in lemons.

Think of it as a herbal tea. A handful of pine needles, or 1/4 cup fresh
chopped needles steeped in boiling water for 10 to 15 minutes provide 100% of
the U.S.R.D.A. of vitamin C. Pine soup (or tea) tastes like the pine forest
smells, or add a squeeze of lemon and a little honey to liven it up a bit.

In the southwestern deserts of the U.S. grows the Pinion Pine. (California,
Nevada, Arizona, Utah, and New Mexico.) Every few years when comes an
abundant rainfall, the trees produce a bumper crop of cones bearing the
delicately flavored seeds. They can best be foraged by raiding the messy
looking nests of wood rats, who hoard many of the seeds.

Certain Indian tribes used to peel young shoots of pine and use them as a
green vegetable. The colonists used to make a candy out of these same shoots
by boiling them in a heavy sugar syrup until they were nearly transparent and
thoroughly crystalized. Ojibway indians made use of the young staminate
catkins (little pine cone like growths, covered in soft brown scales and
growing at the terminal end of the needle clusters) by cooking them with a
chunk of meat. Don't throw on the steak yet. Some varieties of pine have a
heavy turpentine flavor. Try some by just boiling before you ruin a piece of
meat. When you find a tasty variety, then throw the steak in with them for a
really good experience.


Don't make the mistake of trying to eat the dead outer layer of the pine tree
bark. It is the moist white living inner bark (cambrium layer) we are after.
The cambrium is located just underneath the dead outer layer and it is here
where the tree`s girth growth occurs. The best way to get a supply is to peel
off some large chunks of bark, being careful not to girdle the tree lest you
destroy it, the carefully fillet the moist layer of cambrium clinging to the
inside of that. You can prepare it immediately or dry it for later use. If
dried, be sure to soak a couple of hours before cooking.

Late spring is the best time, when the tree is richest in sugars. Use the
largest trees possible. Width is more important than height, the wider the
tree, the thicker the cambrium layer. The best way is to find a logging
operation and obtain permission to peel the stumps. This is where the
cambrium is thickest and best, and you can get the most food with the least

Boil for a half hour, or until the water turns red from resins. Change water
and boil a second time for a half hour. Change water and boil a third time
for a half hour. On the last boiling, the bark will be fairly tender and the
water will only be light pink. The "bark" will have a color like fresh ham,
with a texture exactly like cooked turkey breast. The bark has no particular
flavor at all, which makes it an excellent meat substitute with the proper

After the last cooking and draining, add four cups of chicken stock ( made
by dissolving four chicken bullion cubes in four cups of water) and
simmer for one hour. To half of the pine chicken add some chinese noodles,
some green onions, a dash of soy sauce, and a beaten egg to make a superb
"Pine Ramen" soup.

From the other half, remove the pine bark and set aside. Melt 1/4 cup of
butter in a skillet and add 4 tablespoons of white flour to make a thick
past. Into this add 2 cups of pine chicken broth, adding slowly and
stirring in to a nice lumpless gravy. Take an uncooked pie shell and heap
it full of the leftover pine bark. Add cooked potatoes and carrots, a
coarsely chopped onion, and a handful of peas. Cover it all with the
gravy, put a pie shell lid on top, and cook in the oven at 400 for about 40
minutes, or until nicely browned.

When I gave a slice to some relatives one of them remarked that the chicken
was very good, but where was the pine bark. Nutritional analysis reveals
that this bark is high in carbohydrates and is an excellent source of

The medicinal value of the pine goes beyond the vitamin C in it's needles.
The White Pine (Pinus Strobus) is officially recognized in the U.S.
Pharmacopia. The cambrium layer of the bark is an effective cough remedy,
and still finds it's way into cough syrups. To make your own, put a
tablespoons of crushed pieces into a jar with 2/3 cup of boiling water.
Cover with a loose plastic lid (not metal) and let steep for 2 hours. Add
a half cup of brandy and seal. Let the infusion sit overnight. In the
morning strain out the bark and add 1 cup of honey to the liquid. Seal and
use 2 tablespoons at a time, as needed.

Tuesday, September 13, 2011

Are you prepared?

Nice article, but for some people, who has the space for this?

Tuesday, September 6, 2011

Venison meat loaf

Venison meat loaf

Serves 6-8

2 eggs
1 can (8oz.) tomato sauce
1 med. onion, finely chopped
1 cup dry bread crumbs
1 ½ Tsp salt
1/8 Tsp pepper
1 ½ lbs. ground venison
2 Tbsp brown sugar
2 Tbsp spicy brown mustard
2 Tbsp white vinegar

In a large bowl, lightly beat eggs, add tomato sauce, onion, crumbs, salt & pepper. Crumble ground venison over the mixture & mix well.
Press into an ungreased 9-in x 5-in x 3-in loaf pan. Combine brown sugar, mustard & vinegar; pour over meatloaf. Bake; uncovered, at 350 ° for 70 min.

Taste of Home's Hunting & Fishing '06

Kellogg's® Cocoa Rice Krispies Treats®

It's the Rice Krispies Treat for all you chocolate lovers.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.

3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.

Nutella Rice Krispie Treats

Nutella Rice Krispie Treats


4 tablespoons (1/2 stick) butter

1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows

1 cup Nutella

6 cups Rice Krispies cereal


1. Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.

2. Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.

3. Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.

Monday, September 5, 2011


Been collecting quite a few recipes online over the years. Starting to transfer them over to notebooks. As I go along, I'll be sharing them with you before I delete them from my computer. Enjoy!

Mountain man soup

Serves 6

1 lb buffalo or venison stew meat
2 tbsp oil
2 cups chopped celery
2/3 cup chopped onion
¼ cup chopped green pepper
2 cans (14 ½ oz. each) beef broth
1 can (28 oz.) diced tomatoes, undrained
1 large potato, peeled and cubed
1 large carrot, sliced
2 tsp garlic salt
1 whole clove
1 bay leaf
¼ cup minced fresh parsley

In a Dutch oven, brown meat in oil; drain.
Add the celery, onion and green pepper; Sauté for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.

TOH’s Hunting & Fishing ‘06

Bachelor Chili

Serves 10-12 (3 qts.)

1 boneless venison, elk, moose or beef chuck roast (3 to 3 1/2 lbs)
1Tbsp oil
2 med. onions, chopped
1 med. green pepper, chopped
2 garlic cloves, minced
1/4 to 1/2Tsp crushed red pepper flakes
4 cans( 14 1/2 oz. each) diced tomatoes, undrained
1 cup water
1 can( 12 oz.) tomato paste
1 Tbsp sugar
1/2 Tsp ground cumin
1/2 Tsp dried oregano
1/4 Tsp pepper

Cut meat into 1/4 inch pieces. In a 4 qt. dutch oven, brown meat in oil: remove with a slotted spoon and set aside.
In the same pan, saute onions, green peppers, garlic and red pepper flakes until the vegetables are tender.
Return meat to the pan. Add the remaining ingredients: bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.

TOH’s Hunting & Fishing ‘06

Baked Quail in Mushroom Sauce

Baked Quail in Mushroom Sauce

Recipe By :Edie Franson
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 quail -- skin off
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 can (10 3/4 oz) cream of mushroom soup
1/2 soup can white wine
1 cup sour cream
1/4 teaspoon poultry seasoning
1 can (8 oz) sliced mushrooms -- drained

Rinse quail; pat dry inside and out. In a small bowl, combine flour, seasoned salt and pepper. Coat quail with flour mixture. Brown on both sides in hot oil in a skillet. Remove quail with a slotted spoon and place in a shallow baking dish. Combine soup, wine, sour cream, poultry seasoning and mushrooms in a bowl. Pour over quail. Cover and bake at 325 degrees for 1 hour or until quail is tender.

"365 Wild Game Recipes"
"2001 Edie Franson"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2495 Calories; 177g Fat (64.8% calories from fat); 146g Protein; 71g Carbohydrate; 3g Dietary Fiber; 602mg Cholesterol; 2190mg Sodium. Exchanges: 3 1/2 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 23 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Artichoke Pate

* Exported from MasterCook *

Artichoke Pate

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces artichoke-hearts -- drained (1 can0
4 ounces low-fat cream cheese
1/3 cup grated parmesan cheese
3 tablespoons fat-free mayonnaise -- approx.
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice -- (1 to 2)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped black olives
2 tablespoons chopped roasted red peppers
Salt and Cayenne pepper -- to taste

Process the heck out of all ingredients, then leave in fridge for a while to let flavors blend. (will it blend? Yes!) Serve with starchy/firm accoutrements like crackers, breads, or melba toasts.

Makes approx. 1 cup (8 two-tablespoon servings)

The taste was pleasingly subtle, with the initial tartness of the peppers, lemon, garlic, and artichokes offset by the cooling firmness of the cream cheese.

"Maebius Musing blog @Caring4Green"
S(Formatted by Chupa Babi):
"July 2011"
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 3g Fat (37.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 269mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.