Get the latest recipes from Lumpy1 http://www.grouprecipes.com/people/lumpy1 For this recipe I used a cake recipe called Salsa Cake from the Marlboro Country cookbook, Fifty From The Trail. The cake recipe was so-so, but it turned out beautifully using this grilled cooking method. http://www.grouprecipes.com/91135/grilled-cake.html This is a Quaker Oat Bran Hot Cereal cookbook recipe. 1989 Publications International Limited. Its called Banana Bran Loaf. I used the Better Homes and Gardens recipe for years and this is better, so I'm switching to this. Where the recipe tells to use a loaf pan I use a round Polish pottery bowl, 7" diameter by 2 3/4" deep. This bowl cooks loaves perfectly and it's nice when the loaf is cooled you invert the bowl over your hand and give it a clockwise twist, and the loaf comes out cleanly. http://www.grouprecipes.com/91129/banana-loaf-bake-off.html This recipe came from my good friend Carol. I added tumeric, because it is good for your brain and gives this soup a natural yellow color. The chicken is added if this will be served as a main course, but can be omitted. Also, I used reconstituted lemon juice, but it would be better to use fresh with maybe a little grated peel added. Feel free to try the alterations and send me a comment on your results. http://www.grouprecipes.com/89525/carols-lemon-chicken-rice-soup.html This recipe is from the book Food From The Countryside, by Avril Rodway, illustrated by Zane Carey,1992, grange books. i added my own information on gathering the berries. one more additional note is that elderberry grow in full sun and you will want to wear protective sunscreen. also, i did not air out the jam as the recipe recommends. i ladled the thin jam into sterilized pint jars, and processed in the canning pot 20 mintues. the jam thickened in the jars within a couple days. http://www.grouprecipes.com/85273/elderberry-jam.html This is an easy camp soup. i substituted dried beef jerky chopped with a chef knife for dried goat meat, pounded on a rock. for dried okra i substituted picked okra from a jar, and chopped it and added it last. i also sustituted for the salt, two cubes of knorr brand garlic flavored boullion cubes. im posting the recipe as it appears in the book Hungry Planet by Peter Menzel and Faith D'aluisio, material world books and ten speed press. photos are courtesy of usaid.gov. http://www.grouprecipes.com/85249/djimia-ishakh-souleymanes-dried-goat-meat-soup.html This is the porridge recipe of D'jimia Souleymane from the book Hungry Planet by Peter Menzel and Faith D'aluisio, material world books and ten speed press. this is a book of photograghs and text showing how families around the world eat with a table of statistics in the back section. the porridge in this recipe is eaten for three meals a day by the Souleymane family in the refugee camp where they live. porridge is a staple food in africa that is prepared in an iron pot called a potjie ('poy-key') pot first introduced by early dutch emmigrants. the dutch brought similar pots to colonial america and were the predecessors of the cast iron dutch ovens used today. the congealed porridge can be eaten as a soft dough and pulled apart with fingers and dipped in sauce or soup. photos are courtesy of usaid.gov. http://www.grouprecipes.com/85246/aiysh-congealed-poridge.html This recipe appears in the Marlboro Country Cookbook, unkown printing date, unknown publisher. it is 163 pages beautifully photograghed and complete, including 4 vintage reproduction travel postcards, a vintage framable reproduction of a tomato can label, and a full size authentic looking rodeo poster. to heat the water for the starter use cold tap water, boiled and cooled to lukewarm. http://www.grouprecipes.com/85179/marlboro-country-sourdough-starter.html I mixed this formula to clean a vintage 1970's era wine rack with many dusty nooks and chippy paint with rust spots. using a lint free cloth i was able to pull all the dust off and bring the finish up to a like new luster. the rust spots disappeared. i mixed this batch in a ziplock bag, but it worked so well that next time i will use a small jar with a lid. http://www.grouprecipes.com/85132/wrought-iron-restorer.html The fried lentils in this give it a nutty flavor. they are a little hard on sensitive teeth though. if anyone has a suggestion on how to soften them and still use in this mix, comments are welcome. sometimes i cheat and add red pepper to a box of cereal and shake to mix. if nothing else it would be a good joke to play on the kids. http://www.grouprecipes.com/84426/homemade-hot-mix.html As a poor kid growing up in Illinois my siblings and i were raised on this inexpensive meal. i made the best fried potatoes in the house, so it was my job to cook them. the reason why i use vegetable oil all the time is because im an Illinois native. vegetable oil is soybean oil and we are corn and soybean people. corn, soybean,corn, soybean, corn...and so it goes on for years and years. i wouldnt know a canola or safflower if i saw one, but if you have that use it. make this as an easy comfort food when you want a hot brunch in front of the TV. please, if you rate this do so based on this cheesy story and not the potatoes. http://www.grouprecipes.com/84394/fried-potatoes-with-catsup.html