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Bill-Chicago
01-04-2008, 12:15 PM
Its been a while since I shared some of my Survival training recipes and techniques.Jorge asked for an update, so I though I would post what has become a family favorite.We especially love the 100 year sauce which I included as wellEnjoy!

Title: Stuffed Squirrel, Armagh Style (Irish) Categories: Wildgame, Meats, Casserole, Stuffed Yield: 6 servings INGREDIENTS: 1 Squirrel 2 oz Flour 2 c Breadcrumbs 2 lg Cooking apples 1 ts Thyme 1 ts Salt 1 Egg 2 oz Butter Stock 1 lg Onion 2 ts Parsley 1 ts Sugar 1 oz Butter Pepper to taste DIRECTIONS: Wash and dry squirrel. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place squirrel in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees.

-- Rebelsan 100 Year Sauce Categories: Meats, Wildgame, Sauces, Barbecue Yield: 1 gallon 1/2 ga Yoshiba Gourmet Sauce 3 T Hot sesame seed oil 6 cl Garlic, minced 2 T Fresh ginger, diced small ** Optional ingredients ** White wine, green onions, - wasabi, peppers to taste - (red, black, or white) Slow cook all ingredients for 30 minutes minimum. After marinating meats, boil the left over sauce for a minimum of five minutes. Add water while boiling to keep the sauce from getting too thick. After boiling, it may be used for dipping or on rice. You can keep adding to and reusing the sauce indefinitely, hence the 100 year sauce. Backwoods Home Magazine == Dec/Jan 1989 ** Backwoods Home Recipes // Best of the First Two Years // Page 66 ** Posted by The WEE Scot == Paul MacGregorMMMMMyeah, now that's a good start. I'm still looking for some good marinaderecipes for your enjoyment .... ;+} I'd like to be there when youtell your wife. hehehehe The WEE Scot Paul... ATTENTION: Unattended children will be sold as slaves...--- PPoint 1.92 * Origin: The Scottish Connection (9:2500/300)

Bill-Chicago
01-04-2008, 12:16 PM
Sorry, the editor farked the spacing

D.F. Expat
01-04-2008, 12:28 PM
It’s been a while since I shared some of my Survival training recipes and techniques. Jorge asked for an update, so I though I would post what has become a family favorite. We especially love the 100 year sauce which I included as well Enjoy!

Title: Stuffed Squirrel, Armagh Style (Irish)
Categories: Wildgame, Meats, Casserole, Stuffed
Yield: 6 servings
INGREDIENTS:
1 Squirrel
2 oz Flour
2 c Breadcrumbs
2 lg Cooking apples
1 ts Thyme 1 ts Salt
1 Egg
2 oz Butter Stock
1 lg Onion
2 ts Parsley
1 ts Sugar
1 oz Butter
Pepper to taste

DIRECTIONS: Wash and dry squirrel. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place squirrel in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees.

-- Rebelsan 100 Year Sauce
Categories: Meats, Wildgame, Sauces, Barbecue
Yield: 1 gallon
1/2 ga Yoshiba Gourmet Sauce
3 T Hot sesame seed oil
6 cl Garlic, minced
2 T Fresh ginger, diced small
** Optional ingredients **
White wine, green onions, - wasabi, peppers to taste - (red, black, or white)

Slow cook all ingredients for 30 minutes minimum. After marinating meats, boil the left over sauce for a minimum of five minutes. Add water while boiling to keep the sauce from getting too thick. After boiling, it may be used for dipping or on rice.

You can keep adding to and reusing the sauce indefinitely, hence the 100 year sauce.

Backwoods Home Magazine == Dec/Jan 1989 ** Backwoods Home Recipes // Best of the First Two Years // Page 66 ** Posted by The WEE Scot == Paul MacGregor

MMMMMyeah, now that's a good start. I'm still looking for some good marinade recipes for your enjoyment .... ;+} I'd like to be there when you tell your wife. hehehehe The WEE Scot Paul...
ATTENTION: Unattended children will be sold as slaves...---
PPoint 1.92 * Origin: The Scottish Connection (9:2500/300)

Bill-Chicago
01-04-2008, 12:32 PM
How'd you fix that?

D.F. Expat
01-04-2008, 12:34 PM
copy /paste in to word, edit , then copy paste back.

Bill-Chicago
01-04-2008, 12:41 PM
copy /paste in to word, edit , then copy paste back.

Thanks

Arlin_MacRae
01-04-2008, 12:52 PM
Survival bread crumbs? LOL

D.F. Expat
01-04-2008, 12:55 PM
Thanks

np :wink:

Bill-Chicago
01-04-2008, 12:57 PM
Survival bread crumbs? LOL

Its a way of life:

THE PERFECT 3.3 CENT BREAKFAST

By Kurt Saxon

A while back some Mormons visited me and told me of a friend who had been
suckered into paying $12,000 for a year's supply of "Survival Food" for his
family of five. The seller had given him a break by not charging anything
for the baby.

The only good thing one can say about most commercial survival foods is
that they won't taste any worse in ten years than they do now. The worst
that can be said for them, aside from their lack of nutrition from over
processing, is that they cost an average of three times that of food from
your local supermarket.

A year's supply of food would be nice and you should go for it. But be
practical. Buy what you normally eat and like. Learn basic food processing
so you can buy foods cheaply and in bulk.

Of course, we all use canned and processed food on a regular basis and they
should always be bought by the case. You should figure how much of a
certain product you will buy over the next year and buy it all at once by
the case from your supermarket.

The economy is obvious. First, the supermarket manager will deduct at least
5%, since his people won't have to unpack it and put it on the shelves.
Second, since food prices do nothing but rise, you will probably pay at
least 25% more for the same products in a few months.

You can do even better by trading at the discount food stores like Sam's.
Their prices average 10% above dealer's prices on most items.

Although food in cans, jars and dried packaged foods easily keep from three
to five years if they are stored in a dry place, you can insure freshness
by rotating. Say you bought ten cases of canned peas. Just mark the cases
from 1 to 10. Use from case 1 and when that is emptied, buy another and
label it 11. Then start on case 2, buy another and label it 12 and so on.
That way none of the food will ever be less than fresh.

When you incorporate grains into your diet you will see your food costs
plummet. Buy a hand grain grinder and bake your own bread. You will save
several dollars a month. It will also taste better and be more nourishing.
You can even sell it to neighbors and even to local health food stores.

Grain grinders should be steel-burred, not stone. Stone grinders are a
fraud. They are touted as causing less heat than steel. But hand grinding
does not create the amount of heat objected to in the commercial milling of
grains. So buy the much cheaper and more durable steel-burred grinder.
Atlan sells the Corona Grain Mill for $48.00 delivered in the continental
United States (foreign please request additional shipping charges). It is
the best for the price of any on the market and should last a lifetime.

The Survivor Vol 1 and Poor Man's James Bond Strikes Again video tape will
give you an excellent grounding on the processing of inexpensive and
nutritious foods. Through them you will learn that high food costs, and
especially the need for commercial survival foods, are the results of
ignorance. You may soon have to abandon the luxury of such ignorance.

But now to get to the main subject; the perfect 3.3 cent breakfast. This is
just one example of a food which is easy to process, nourishing, energy and
health giving and costs practically nothing.

It is simply four ounces of wheat, sprouted for 48 hours, cooked overnight
in your thermos and put in your blender. This makes a large bowl of
breakfast cereal which tastes wonderful and will give you more energy than
you can imagine.

There are several steps to processing this food but it takes only a few
minutes in all as you bustle about in your daily routine.

You probably already have most of what you need but you should equip
yourself with what you lack.

First, look up your local feed and seed store, even in a city, and call
them. Ask if they have, or can order, 50 to 60 pounds of hard red winter
wheat, untreated (treated seed is strictly for planting). There is no
reason they should not be able to provide it.

It will cost between $7.00 and $8.00, depending on your location. Say it
costs $8.00 for 60 pounds or 13 cents per pound. You will use 4 ounce
portions. That is 4 times 60 or 240 breakfasts or 3.3 cents for each
breakfast.

One thing you will need is a Stanley Aladdin narrow-mouthed thermos bottle.
These cost $19.00 at Wal-Mart, are almost unbreakable and will last a
lifetime. Don't be tempted to get a wide-mouthed thermos, if you mean to
cook in it. It holds 3/4 cup less than you need. Also, the cap has a wider
surface, which keeps it from holding the heat of the near boiling water
needed for actual cooking.

Next you need two quart jars. Mayonnaise jars or similar will do. To cover
them get some nylon window screen from the hardware store and cut two six
inch by six inch squares. Put four ounces of wheat in each jar. Put the
screens over the jars and hold them in place with large rubber bands. Fill
one jar one-third with water and set it near the sink overnight.

Next morning pour out the soak water and drink it. It is vitamin-rich and a
good morning tonic. Upend the jar in the sink to drain. After the first
draining, flood the wheat about every four hours before bedtime and drain
it. The idea is to keep the wheat moist.

At the last flooding the first day, just before bedtime, flood the second
jar and let it set overnight like the first. Next day, drink the water and
treat the second as the first, flooding both every four hours or so.

On the second evening the first jar of wheat will show sprouts protruding
from the ends of the grains. Now it is ready. It is part grain and part
fresh vegetable. Its protein and vitamin content is higher and it is
altogether a more complete food, rich and amazingly nutritious and, again,
a complete meal for less than 4 cents.

Empty the sprouted grains into a two cup measure and put four more ounces
of wheat in the jar, flood and set aside overnight as before. Now you have
a perpetual routine taking up no real time and producing a fantastic amount
of food for little cost.

With the sprouted grain in the two cup measure fill it with water to the
two cup mark. Then pour it into a saucepan on the stove and add two more
cups of water and a few shakes of salt to keep it from tasting flat. Heat
it to a boil, which takes about five minutes.

You will need a funnel to pour the water and the grain into the thermos.
Take a gallon plastic bottle; milk, bleach, vegetable oil, etc. and cut it
in half. Use the top half for the funnel.

Fill your thermos with hot water to preheat it and then pour out just
before filling with the grain. While the grain is still boiling, empty the
pan into the funnel and so into the thermos. You will have to use a spoon
to push part of the grain from the funnel into the thermos, as well as some
of the grain from the pan. At any rate, do it quickly so you can cap the
thermos to contain the heat.

Cap then shake the thermos and lay it on its side so its contents don't
bunch up, and leave it overnight. Next morning, pour the contents into a
blender and pour out part of the liquid into a cup. Drink the liquid as it
is rich in vitamins.

With just enough liquid to cover the grain, turn on the blender at low.
Then increase the speed until the grain is all ground to the consistency of
oatmeal. You can add cinnamon or any other flavoring if you like but you
will find it has a delicious taste of its own.

You do not need much sweetener as the sprouting has created quite a bit of
wheat sugar. You can add cream if you like, but I like mine plain. In fact,
I just blend the wheat with all the liquid and drink it.

You will be surprised at the energy you feel even a few minutes after
eating. Not only will it enable you to be more energetic and alert until
lunch time but it will also be an excellent weight adjuster.

For instance, if you are overweight, that energy will make you more active
and you will lose weight. If you are underweight, its carbohydrates will be
burned up as energy and that same energy will activate and increase your
musculature.

There is one possible drawback to this 3.3 cent breakfast. If you are
active, no problem. But if you live a sedentary lifestyle and are sluggish,
you may get the runs. Not chronic, just loose. However, this would only
last a few days. After all, this is whole wheat, with all the bran. People
have been eating roughly ground whole wheat for thousands of years. Up
until about eighty years ago only the very rich ever ate white bread.
Sluggish intestines were a rarity except among the wealthy.

Consequently, only the rich got colon cancer. Colon cancer is caused by the
buildup of carcinogens on intestinal linings. The rough bran from whole
wheat and coarsely ground corn kept the intestines of common folk free from
any such buildup.

The same goes for oatmeal, which has recently been touted as the perfect
bran food. It is a staple of the Scots and is high in protein. But what
with the bran craze its price has risen much higher than its nutritive
value.

So back to the wheat bran and its unsettling effects on the innards of
sluggards. This is only temporary. Any radical, even beneficial, change in
the diet will cause a reaction. The intestines are not harmed, any more
than unused muscles are harmed after a first day of horseback riding. The
nether quarters doth protest but they soon get used to it. No need to
overdo it to bowleggedness though.

So I am not suggesting this to be your whole breakfast permanently or that
you make whole wheat your staple food. What I would suggest, however, is
that you challenge yourself to make it your whole breakfast for two weeks.

You will save money. You will experience fantastic energy. You will
lose/gain weight. You will even get cleaned out and regular and will
realize that you will never really need a laxative, even Metamucel, from
then on if you eat only one serving each day. You will lower you risk of
colon cancer. And you will never fear starvation as long as you have sense
enough to buy whole grains in bulk.
---------------------------------------------------------------------------

Kurt Saxon's Survivalist Home Page

1. YOU CAN'T TRUST A "PATRIOT"
2. THE DICTATORSHIP OF THE INTELLIGENTSIA
3. THE TRUTH ABOUT RUSH LIMBAUGH
4. THE PURPOSE BEHIND ATLAN
5. BEWARE UNSCRUPULOUS BOOK DEALERS
6. HUNGER IN AMERICA
7. THE PERFECT 3.3 CENT BREAKFAST
8. FANTASY AND WEAPONRY
9. THE DAY MARS INVADED WASHINGTON
10. THE ART OF MAKING ALCOHOL
11. THE IDIOCY OF SPACE CAPSULE SURVIVALISM
12. PREPARE FOR THE WORST AND PROSPER
13. EXTRA-TERRESTRIALS IN THE BIBLE

BBS Logon Procedures, Radio Pack Offer & Acknowledgement

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

vr6Cop
01-04-2008, 01:58 PM
Bill, that breakfast post is pretty cook. We need to call you Why 2 K WillKat. :biggrin:

I'll make sure to come see you in 2012. :wink:

Jorge
01-04-2008, 02:00 PM
Jorge thinks you need to make a trip down here and go out into the field for a practical exam.

Arlin_MacRae
01-04-2008, 02:25 PM
I didn't see prickly pear cactus on his list, Jorge.
He'd starve.

Bill-Chicago
01-04-2008, 05:57 PM
Jorge thinks you need to make a trip down here and go out into the field for a practical exam.


I'll bring the Frito's, you bring the beans!

CajunSmoker
01-04-2008, 06:10 PM
You can't be a survivalist til you get that frog giggin certificate Bill:biggrin:

jestridge
01-04-2008, 08:04 PM
I was raise up on that kind of food didnt know it was survival food. Would one have all that fancy spices if he was trying to survive?

Bill-Chicago
01-04-2008, 10:14 PM
You can't be a survivalist til you get that frog giggin certificate Bill:biggrin:


Got mine Rodger.

I am a true gigger.

Wished the pictures made it in the migration:For others reference

http://www.bbq-brethren.com/forum/showthread.php?t=6940

JohnMcD348
01-05-2008, 09:14 PM
I haven't read a Saxon letter in nearly 7 years. After the Y2K letdown, I lost all hope that we weren't going to turn this place back over to the cockroaches.