September 16th 2008

Editorial

I was a little worried about the amount of “I’m looking for” requests I sent out in the last issue… but you guys came through and sent in a bunch of great replies. I’m sure they are much appreciated. We have quite a few more questions this week. Take a look when you get a chance and if you have a recipe or a tip to contribute, email it to me so I can include it in the next issue.

You may also want to take a look at this week’s frugal article. My friend Carrie from NaturalMomsTalkRadio.com sent it to me to share with you. I hope you enjoy reading it as much as I did.

Last, but not least, I’d like to mention that it is time to vote for this month’s Hillbilly Housewife Website Awards. I am adding the nominees for best coupon or discount site as soon as this newsletter goes out. Stop by the Hillbilly Housewife blog at www.hillbillyhousewife.com/blog and vote for your favorite.

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Sponsor

Grab yours at www.hillbillyhousewife.com/livingonadime.htm

Inspirational Quote
“Don’t judge each day by the harvest you reap, but by the seeds you plant.” - Robert Louis Stevenson

Reader Questions

Can you share with me some thoughts on keeping and organizing recipes. I??”m thinking that a recipe box would be nice, but I wonder if there is a less time consuming (writing down just the ones I??”ve gotten from the HBHW site would take more time than I currently have) yet equally effective version.

I am looking for some time saving, day organizing tips to help my day not seem so crammed. I??”m not quite sure what to ask or how to ask, but I??”m pretty sure that most all women deal with it because truly, ??SA woman??”s work is never done.? I think to my self, ??SI wonder what other women do.? So maybe that is the question. How do other women make life work when there is way too much on there plate?

- Debbee

Hi Debbee… great questions. Sure, a recipe box would work if you don’t mind rewriting all the recipes on cards. Here’s what I do… I mostly collect recipes online, from magazine or those that friends share with me (and usually hand me a piece of paper with the recipe written on it). I made a recipe binder. It’s just a regular 3 ring binder. When I print out a recipe, I print it out on paper that has 3 wholes already punched in the side and file them in my binder. With magazine or handwritten recipes, I either cut them out and paste them on a piece of the same printer paper, or stick the recipes in sheet protectors and file them in the ring binder as well. I set up several tabs in there to categorize the recipes depending on what meal they make.

In addition to the recipes, I also use this binder as a homemaker journal or organizer. In it I keep my meal plan and grocery list for the week, my cleaning schedule, my errand schedule and all pertinent information such as emergency contacts, contact information for insurance etc.

I also have a little zippered folder in there to keep coupons in and even stick the grocery sales flyers in there until I’m ready to use them to plan next week’s meal.

Toward the beginning of my homemaker journal I keep a calendar with all important family events and reminders as well as a to-do list for the day.

My brother has been trying to can green beans from his garden. He is using the pressure cooker and standards recipes. They come out very, very soft, almost soggy. We prefer green beans that are a little to a lot crisp. Any ideas on how to freeze, can or otherwise save them from the garden?

- Mary Anne

Hi Mary Anne, my dad is a big green bean grower too and in addition to canning the beans, my mother would also freeze a good many of them. We would cut off the ends and then throw the green beans in a large pot of boiling water and boil them for 2 to 3 minutes. We’d then drain them and allow them to cool before putting them in freezer bags and freezing them. After that you use them just like you would any other frozen green bean. I like to add these to soups or just toss the frozen beans in boiling water seasoned with a bullion cube and boil them until tender.

Featured Article

This week’s frugal article was written by Carrie Lauth from Natural Moms Talk Radio and is all about how being frugal and going green can sometimes go hand in hand… in particular when it comes to one of your hardest working appliances, the fridge.

Carrie has some great tips that will help you reduce your power bill and thus save money of course. Take a look at how you can become frugal and green when it comes to your refrigerator.

Frugal Tip – Garage Sale Tips

I love to shop at garage sales. It’s a great place to find deals on anything from books to household items and clothing. But it’s also easy to spend too much or buy things you don’t really need, which of course makes this a not so frugal endeavor. Here are some garage sale shopping tips.

Figure out what you need before you leave. If you have a list of items you are looking for, you’ll be less likely to pick up impulse purchases. Of course this doesn’t mean you can’t pick up anything else, but it should get you to stop and ask yourself if you really need this item. If you can use it (and will actually use it) or if it makes a great gift for an upcoming birthday or holiday, go ahead and get it. Otherwise skip it, no matter how good of a deal it is.

Always negotiate. I almost never pay sticker price at a yard sale. Almost anything is negotiable, especially if you are buying several items. Make it a game to see how little you can pay for an item.

Determine ahead of time how much you will pay for certain items. There are things you will find at almost any yard or garage sales, such as paperback books, video tapes, and clothing. Come up with a maximum price you are willing to pay for each and then stick to it unless it is something really special. For example, I don’t pay more than 25 cents each for paperback books or VHS tapes and no more than $2 for a regular piece of clothing (shirts, blouses, pants).

Frugal Tips From Our Readers

Just wanted to share one of my favorite ways of stretching orange juice concentrate. When mixing it, I add an extra can of water, plus one packet of diet sweetener. (I usually use stevia, but have also used Nutrasweet and Splenda) It helps mellow the ??Stang? of the juice, and my kids love it this way. And of course I always pour it over ice, as you suggest!

- Kari

I would like to share one thing that also helped me control the cost of food budget over the years: Chinese food markets. actually, you can include other ethnic grocers like tiendas mexicanas, middle eastern & indian grocers. Skip the european grocers, like italian & greek, as they are filled with overpriced imported gourmet foods.

I particularly like taking people to the chinese grocery stores, because its pretty much instant recognition on the packaging & there are lots of interesting items to look at besides food.

i have found cases of ramen style noodles, 20 pound bags of rice, soy sauce, many varieties of noodles, gallons of oil, fresh whole fish, many, many, seasonings, & fresh in-season produce from basic bok choy to cases of mangoes ( a great fruit high in antioxidants & vitamins, BTW) far cheaper than a traditional american grocery store. you can also buy cheap cooking gear, too. one of my best knives is a $5 chinese knife that looks like a very expensive santoku , & still cuts well after 5 years of use.

mexican stores turn up dried pinto beans, black beans, tortillas, chiles, fresh cilantro, drink mixes in fun flavors & if you’re lucky a cut of beef called a tri-tip steak or another cut called hanger steak. two very little known cuts that are high on flavor & low in cost compared to sirloin steak. ( oh yeah, & get folks to the usda beef website & have them make friends with the chart that tells you what cut comes from what part of the cow. every pro chef does the same)

since i try just about any type of cuisine, i have shopped at the nice variety of ethnic grocery stores in my hometown & have been able to find bargains in just about every one; it has added great deal of variety to the diet, & we seldom go out for dinner.

however, i do not condone buying everything there. tradional american staples are usually priced higher. some countries don’t have the same standards we have on canning & preserving food; however, i remind everyone that it does have to pass federal inspection for import. there many reputable & excellent quality varieties out there. find one or two in your area & drop by once a month. get ethnic food cookbooks from the library, hit all the free websites out there for ethnic food recipes. bring the world into your home.

- Christine S.

Featured Recipe

This week’s featured recipe brings back childhood memories for me. My mother would make these potato pancakes for us kids and then serve them with plenty of homemade apple sauce. It was one of my favorite dishes as a child… and actually still is.

I love making it these days, because I always have the ingredients for it sitting in my kitchen. It’s a great goto meal and we’ve had these for breakfast, lunch and even dinner. If I do make them for dinner, I usually make a pot of soup to go along with it.

Reader Recipe

Curried Carrot Soup

• Peel and chop 4 large carrots
• 1/2 large cauliflower broken into florets
• 2 tablespoons of curry powder
• 1 tablespoon soft brown sugar
• 4 cups chicken stock
• 2 small chopped onions
• salt and pepper to taste
• 1 1/2 cups brown rice
• 6 cups of water

Put altogether in large pot bring to the boil and then simmer until vegetables and rice are cooked. Puree in blender. Serve with dollop of plain yoghurt.

I put this into plastic drinking cups, then freeze them.

Microwave in a ceramic mug when required and use in place of instant cup a soup.

Gayle A.

I??”m Looking For ?

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, email it to me and I will post it in an upcoming newsletter. I??”ll give you my input and will also post any suggestions other readers of the newsletter come up with. So take a moment to write me your questions and of course if you have a tip or idea for any question posted in this section feel free to send me that as well.

Here’s this week’s requests:

I??”ve got this salt shaker that I??”d like to keep, but it has problems. The salt sticks together inside, so I put rice in it (I think that helps keep salt fresh, or something). This seemed to help the initial problem, but the holes are big enough that you get a little rice when you are using the shaker. The salt also seeps through the porcelain, some how, and sticks to the bottom of the shaker. The only other shaker I??”ve had was wood, so I??”m not sure if there is some trick I should know. There are tons of porcelain shakers on the market , so I figure there must be something I??”m doing wrong. – Debbee

I do a lot of canning and am getting tired of buying the commercially packaged pectin for when I make jellies and jams. A 1 3/4 oz box costs $2.69 which comes out to just under $25 per pound. Since I have fruit trees and family with fruit trees, this has become the most expensive part of making jellies and jams. I was hoping that someone might have a recipe for homemade pectin that they would be willing to share. – Michelle T.

I’m also looking for a recipe my mother made in the 60’s a few times. She said it was too rich for us kids but boy did it taste good. It was a refrigerated pinwheel that had a sweet confectionery sugar and I think condense milk base with peanut butter spread on top, then rolled and cut into slices.
Thanks for the help if anyone knows this recipe. – Theresa

I was wondering if you have a recipe for pumpkin spread? I had some last year a lady in NC made, it’s wonderful with toast & butter. - Cynthia C.

I was able to purchase bing cherries at a good price. Now I have a load of them in the
freezer and besides just eating them what can I make with them. I would like some recipes
such as cobbler or other desserts, none frozen or gelatin. Thank you. – Mary Jane

We are also still looking for your ideas for this request:

When I was young My step German Grandmother use to make a rice dish with choc candy bars white rice and egg whites. and than I am lost. I was little and no one ever got the recipe. Can you help? – Vicki D

And here are last week’s requests followed by the recipes and ideas submitted since then:

I am from the south and am trying to find out the southern name for “cornbread” made with sugar. It is my understanding that “real cornbread” is not made with sugar and that it has a different name. Some have said “Jonnycakes” but that’s like a pancake. I’ve tried several cooking shows, foodnetwork, etc. Would appreciate any help you can give me. – Shannon B

I am from the south also and I always loved mom’s cornbread from the little blue and white box called “Jiffy” corn muffin mix. Maybe this is what you are referring to.
Hope this helps http://www.jiffymix.com/mixes.html
Carolyn T.

The southern name for cornbread made with sugar is “Yankee Cornbread”, or “cake”.

My mom is a true southerner, and a former home economics instructor. According to this 87-year-old gem of information:

The biggest difference in the cornbread from the two parts of the country is the color of the cornmeal used. Northerners historically preferred yellow cornmeal in their bread, which also has more Vitamin A. Southerners preferred white cornmeal. Northern cornbread, like the Black-Eyed Pea serves, often has more flour in it than cornmeal. It usually has quite a bit of sugar, and eggs. Sometimes this is referred to as “Johnny Cake” in modern cookbooks. “Johnny Cake” originally was “Journey Cake”, and was very simple … food a person would make while travelling. Hot water would be used to mix with the meal to help hold it together, since eggs were probably not available.

Southern cornbread is made with whilte cornmeal, and does not have any sugar in it. Cracker Barrel serves this kind. It traditionally did not have as much wheat flour, if any, and may or may not have eggs. I think this is because historically, during and after the War Between the States and the following decades of Reconstruction, most folks couldn’t afford flour. Corn, they had, as they raised their own. As soon as a farmer got to a new area, he’d plant corn before he even had chickens or eggs. For travelers, southerners more frequently called their bread “hoecake” rather than “Journeycake”. Naturally, it was made on a heated hoe.

To a southerner, sweet cornbread could be a dessert. The yellow cornbread seems somehow “raw”, and the sweetness is out of place for a “bread”. Fans of the other bread criticize the crumblier texture and lack of sugar of classic southern cornbread.

Nutritionally, the southern cornbread has no sugar and more whole grain. However, Yankee cornbread has more Vitamin A.

Both parts of the country ate their cornbread crumbled up with milk for breakfast, as we do our cereal now. My southern great-grandmother ate her evening cornbread broken up into her “pot likker,” which is the water in which greens were boiled. She died at 106, so it must have been healthy! “Cush” is now called “Stovetop Stuffing,” and was a common meal using up leftover cornbread and biscuits, eggs and bits of meat or vegetable remaining from other meals.

Either cornbread is pretty good made in a wafflemaker, when it’s too hot to cook:)

Corn, in the form of bread, cush (dressing), grits, hominy and mush (aka hasty pudding) ,was an essential food to both parts of the country during leaner times when people had to be very frugal.

Thank you for your website. I discovered it recently, and enjoy it.

- Joy R.

As to the gal who lives in the south about the cornbread. I am really a Yankee from Michigan. Been in Georgia for 26 years. The gal asked about southern cornbread with sugar. I have yet to find cornbread in the south made with sugar. Usually the cornmeal is a self rising one and adding an egg and buttermilk to it is about all you do. I being from the north made my cornbread from yellow cornmeal and used the recipe from the Quaker box. That one uses sugar. Also I have never heard johnny cake called pancakes. In Michigan johnny cake is nothing more than corn bread. Not sure if this helps but hopefully it will.

- Norma from Georgia

I read on your newsletter what they call cornbread down south. My husband says it was called corn pone. That often you’d see maple syrup on a table with the bread, corn pone that is as staple for a meal.

- Willow

My husband recently picked up Lamb chops on sale at the supermarket.. I have NEVER cooked these before.. I have heard that mint and lamb go well together and I have a bottle of Mint sauce in my pantry… do you have a recipe suggestion to go with these two items? - Katie B

So easy to make….add 2 tablespoons of olive oil to the sauce, along with a tablespoon of minced garlic(or a teaspoon of garlic powder), a pinch of salt and a pinch of pepper. Put mix and lamb chops in a zip top bag(or tupperware) and let marinate for a few hours. Grill on a stove top grill or cook in a skillet, about 5 minutes per side. Pair with some orzo or couscous and have a yummy mediterranean inspired meal!

- Amiyrah M.
Do you have any recipe for homemade cream of chicken soup – either a mix or other ingredients to sub for a can? I use it as a sauce all the time. – Tracy H

For one can of cream of “whatever soup” use the following simple, four ingredient recipe:
Basic Cream Soup (*my favorite)

3 Tbsp Butter
3 Tbsp Flour
1/4 tsp salt
1 cup chicken stock, water or milk

Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. using a wire whisk to prevent lumps, stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.

Variations:
Cheese Sauce: Add ½ C grated sharp cheese and ¼ tsp mustard

Tomato Sauce: Use tomato juice as liquid and add a dash each of garlic powder or garlic salt, onion powder or onion salt, basil and oregano.

Mushroom Sauce: Saute ¼ C finely chopped mushrooms and 1 Tbsp finely chopped onion in the butter before adding the flour.

Celery Sauce: Saute ½ Cup finely chopped celery and 1 Tbsp finely chopped onion in butter before adding flour
Chicken Sauce: Use chicken broth or bouillon as half the liquid. Add ¼ tsp poultry seasoning or sage, and diced cooked chicken if available.

Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup.

2 cups nonfat dry milk powder

3/4 cup cornstarch

1/4 cup instant reduced sodium chicken or beef bouillon granules

1/2 tsp. dried thyme leaves

1/2 tsp. dried basil leaves

1/4 tsp. white pepper

Preparation:

Combine all ingredients and mix well with wire whisk until blended. Store mix in an airtight container.
To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup dry mix and 1-1/4 cup water in a saucepan. Cook and stir until thickened. Mix a total of nine cans condensed soup substitute.

- Kim B.

saw this recipe in the latest newsletter and wanted to send in the following recipe as my response. It is from my mom, who calls it “Cream of Nothing Soup Mix”. Hope it helps someone!

Casserole Sauce Mix (Condensed soup substitute)

2 c. nonfat dry milk powder
3/4 c. cornstarch
1/4 c. instant chicken bouillon or 1 env. onion soup mix
2 T. dried onion flakes
1 tsp. dried thyme, crushed (optional)
1 tsp. dried basil, crushed (optional)
1/2 tsp. pepper

Combine all ingredients and store in an airtight container. To use as a substitute for 1 can condensed soup called for in many recipes, mix together 1/3 c. dry mix and 1 1/4 c. water in a saucepan. Cook and stir until thickened. Add 1 T. margarine, if desired. Saves on fat, calories, sodium, and money.

Comparison facts:
10 1/2 oz. can mushroom soup: 330 calories, 23.8 grams fat, 2370 milligrams sodium.
Casserole Sauce mix: 95 calories, .2 grams fat (11.7 if margarine added), 710 milligrams sodium.

-Hannah in WA

I make this alot in the winter since it seems like I use cream of chicken soup for everything then. Make a roux by stirring 2 tablespoons of flour and fat(any oil but olive or margarine or butter) over medium low heat. Stir for about a minute and then slowly add 2 cups of chicken stock or broth. Stir occasionally until it gets thick, about 5 minutes. Add a cup of milk to the mix, 2 teaspoons of salt and 1 teaspoon pepper, let it get thick again and your done! If you want to have the “chunks” in it, save some chicken from a previous meal and either chop it up or put in food processor to make little chicken bits. Will last about a week in the fridge.

- Amiyrah M.

Cream Soup-Cream of chicken or cream of mushroom soup.

2C instant nonfat dry milk
3/4C cornstarch
1/4C reduced sodium chicken or beef bouillon
1/2tsp dried crushed thyme
1/2 tsp dried crushed basil
1/4 tsp pepper

Combine all ingredients in blender. Store in airtight container. Use 1/3 C dry mix and 1C water mix together in sauce pan. Cook until thickened.

I make mine in the microwave. I mix it up in a bowl, nuke for 1 minute, stir, continue to nuke and stir 1 minute at a time until thickened like reg. soup. I always keep a jar of this stuff in my pantry. I make one batch w/ chicken bouillon for cream of chkn soup and one batch w/ beef bouillon for mushroom soup. This recipe is equivalent to nine cans of soup.

- Shannon in Oklahoma

I have had a long standing love affair with Ritz crackers and crunchy peanut butter. I really don’t like paying $3 for a box of crackers and often can’t fit it into my budget anymore. My question is: Does anyone have a recipe to make these crackers at home? I’ve looked on the internet and have come up with some nice cracker recipes but nothing that comes close to the Ritz. Any suggestions? – Debbie in Southeast Texas
I don’t have a recipe for Ritz but I have a husband and teenage son that HAVE TO HAVE their ritz and peanut butter as well. My solution is the Kroger generic (not the Kroger regular) that comes loose in a 16oz box for $1.27 and my very PICKY husband likes them just as much. There is more crumbles and broken ones that way than in the roll but either the toddler will eat the pieces or I save them for casserole topping. Its much cheaper that way and they are actually very good.

- Heather from Houston area

I have a recipe request for your newsletter. My grandmother passed away about 8 years ago. She was IMO the best cook there ever was. She use to cook for the nuns at the convent. For dessert sometimes, she would make a simple cake that had fruit cocktail in it. I remember it being very easy to make and not a lot of ingredients. Could you please ask your readers if anybody has this recipe or even remembers it. I am not sure if it was just a recipe that my grandmother made up herself as she did that often. I would love to make it for my children and also feel the comfort of my grandmother as I smell it baking in the oven. Thank you so much! – Barb in Vermont

Special Lunch Box Cake:
2 cups sugar, divided
2 teaspoons baking soda
2 cups flour
2 large eggs, lightly beaten
1 can (17 oz) fruit cocktail, undrained
3/4 cup coarsley chopped walnuts

In mixing bowl, combine 1 1/2 cups sugar, baking soda and flour. Add eggs and fruit cocktail. Mix well and pour into a sprayed 13 X 9 inch baking pan. Sprinkle remaining 1/2 cup sugar evently over top. Sprinkle with nuts. Bake at 300 degrees for 60 minutes or until a tester inserted in center comes out clean. Makes 12 servings.

- J.E.c.

I have two recipes that I wanted to share with her for your newsletter:

The first recipe is one that my mom makes all the time and it has few ingredients, so it might be the one that Barb is looking for. The other one is from my aunt and I??”m sure it is delicious, but I have only tried my mom??”s recipe.

Mystery Pudding by Rhea Jackson (my mom)

Beat 1 egg an add 2 cups fruit cocktail.

Sift together: 1 C flour, ½ t. salt, ¾ C. sugar and 1 t. baking soda.

Add to above mixture. Pour into greased 9×9 pan. Sprinkle 1 C chopped nuts and ½ C brown sugar on top. Bake at 325 degree oven for 45 minutes. Serve warm with whipped cream. Double this recipe for a 9×13 cake pan.

Fruit Cocktail Cake by LuDean Teeples (my aunt)

2 C flour, 1 C sugar, 1 t. baking soda, 1 can fruit cocktail and 2 eggs.

Mix all together and put in 9×13 pan lined with tin foil or grease/flour pan. Bake for ½ hour at 375 degrees.

Topping:

1 stick butter/margarine, ½ C canned milk, ½ C sugar.

Boil for 3 minutes. Mix in 1 C coconut and 1 C chopped pecans. Pour on cake while cake is hot and serve.

Thanks for the newsletter, I??”m really enjoying it.

- Verla J.

I have a fruit cocktail cake that I got many years ago from one of my aunts. I am alone now so don’t bake many sweets like I used to but this is a keeper.

Fruit Cocktail Cake

1- 15 ounce can of fruit cocktail and juice
1 egg
1 cup granulated sugar
1/4 tsp salt
1 tsp. baking soda
2 cups all purpose flour

Mix ingredients in order given.
Bake in greased 9×13 pan at 350 degrees for 30 minutes.

Topping
1/2 cup light brown sugar
1/2 cup chopped nuts of your choice

Put topping on before baking.

- Norma from Georgia

I make Fruit Cocktail Cake all the time. My version is very simple and very good.

Mix together:
1 box Yellow Cake mix
1 can “undrained” fruit cocktail
3 lg egg
Pour into greased 9×13 pan. Bake 350 until golden on top. Cool and frost top of cake with cool whip.
OR…..
For a tastier frosting….Mix
2 cups whipping cream
1 pkg instant french vanilla pudding.
Beat together and frost top of cake.

- Judy/Buffalo

I am not sure if this is the recipe that the reader was looking for – she said it was an easy cake and she thought it had fruit cocktail in it. I thought the same about this recipe, until I finally got it from my mom and realized there was not fruit cocktail in it. Below is the recipe. I hope it is the right one.

Dump Cake

1 box yellow or white cake mix (I prefer yellow)
1 20oz can crushed pineapple
1 20 oz can cherry pie filling
1 stick butter

Dump the ingredients into a 9×13 pan. Fruit first then cake mix. Slice butter and distribute evenly over top of the cake mix. Bake at 350F for 30 min. or until lightly browned and bubbly. Serve warm or cold.

- Rachel M.

I??”m wondering if this is the recipe she remembers?

Cuppa Cuppa Cuppa

1 cup fruit cocktail, with the liquid
1 cup sugar
1 cup flour (I use self-rising)

Mix together and pour into greased 9? square or round cake pan. Bake at 350 degrees about 30 minutes, or until golden. Serve plain or topped with vanilla ice cream.

- Kari

We found a water leak in our basement and have fixed it, but we have a HUGE mold problem now. It is like looking at large bubble puffs such as the kind you see in a bubble bath. I have tried bleach – didn’t do much, I have tried vinegar – acted like it was literally melting the mold but alas it has returned. Do you have a way to kill mold? I hate to resort to harsh chemicals, but I’m at my wit’s end! – Beth in Roanoke, VA

I have a tip for the lady battling the mold issue. Try adding a little tea tree oil to vinegar, water and a drop of liquid soap. Spray it on and let it set about 10 minutes. The oil can be a little expensive but it is all natural and gets rid of mold and germs. You can also use it as an antiseptic, general cleaner mixed with water. Just about anything.

- Carolyn

In response to Beth with the mould growing in her basement. The best thing I have found for the killing of mould spores. Is to mix 2 teaspoons of oil of cloves with a cup of water and put in a spray bottle, and heavily spray affected and surrounding area. For a large area it might be best to enlarge the proportions and sponge area. Hope this helps.

- Gayle

I had many problems with mold and mildew also until I asked the professionals. This was easy to do as I’m a self-employed electrician, so out of mutual respect he answered my inquiry. He told me that most individuals will treat an area with bleach or a bleach/water solution. He stated that this is wrong! All it does is temporarily lighten the wall to make you think you are killing the mold. You aren’t. The spores live on. His answer was a simple solution of hydrogen peroxide and water. You can use up to and including straight hydrogen peroxide but be careful, because at the higher strengths it too will bleach out the wall to a lighter shade just like the bleach solution. Any hydrogen peroxide found at your local pharmacy, discount or grocery store will do the trick. Hope this is of some help.

- Dennis M.

I read recently that by changing the PH to basic you can kill mold. Try mixing a paste of baking soda and water and applying liberaly and thuroughly. I have not had the opportunity to try this yet but it is worth a go.
- Debbie

Inspirational Story

A PENNY

Author Unknown

Several years ago, a friend of mine and her husband were invited to spend the weekend at the husband’s employer’s home. My friend, Arlene, was nervous about the weekend. The boss was very wealthy, with a fine home on the waterway, and cars costing more than her house.

The first day and evening went well, and Arlene was delighted to have this rare glimpse into how the very wealthy live. The husband’s employer was quite generous as a host, and took them to the finest restaurants. Arlene knew she would never have the opportunity to indulge in this kind of extravagance again, so was enjoying herself immensely.

As the three of them were about to enter an exclusive restaurant that evening, the boss was walking slightly ahead of Arlene and her husband.

He stopped suddenly, looking down on the pavement for a long, silent moment. Arlene wondered if she was supposed to pass him. There was nothing on the ground except a single darkened penny that someone had dropped, and a few cigarette butts.

Still silent, the man reached down and picked up the penny. He held it up and smiled, then put it in his pocket as if he had found a great treasure. How absurd! What need did this man have for a single penny? Why would he even take the time to stop and pick it up? Throughout dinner, the entire scene nagged at her.

Finally, she could stand it no longer. She causally mentioned that her daughter once had a coin collection, and asked if the penny he had found had been of some value.

A smile crept across the man’s face as he reached into his pocket for the penny and held it out for her to see. She had seen many pennies before! What was the point of this?

“Look at it.” He said. “Read what it says.”

She read the words “United States of America.”

“No, not that; read further.”

“One cent?”

“No, keep reading.”

“In God we Trust?”

“Yes!”

“And?”

“And if I trust in God, the name of God is holy, even on a coin. Whenever I find a coin I see that inscription. It is written on every single United States coin, but we never seem to notice it! God drops a message right in front of me telling me to trust Him? Who am I to pass it by? When I see a coin, I pray, I stop to see if my trust IS in God at that moment. I pick the coin up as a response to God; that I do trust in Him. For a short time, at least, I cherish it as if it were gold. I think it is God’s way of starting a conversation with me. Lucky for me, God is patient and pennies are plentiful!

When I was out shopping today, I found a penny on the sidewalk. I stopped and picked it up, and realized that I had been worrying and fretting in my mind about things I cannot change. I read the words, “In God We Trust,” and had to laugh. Yes, God, I get the message. It seems that I have been finding an inordinate number of pennies in the last few months, but then, pennies are plentiful!

And, God is patient…

Have a blessed day!!

The best mathematical equation I have ever seen:

1 cross + 3 nails ——– 4 given

Final Thought

That??”s it for this edition of the Hillbilly Housewife Newsletter. I hope you??”ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful.

Do you have a question, a tip, a recipe or a story you??”d like to share with us? Email it to me and I??”ll include it in a future issue. Can??”t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

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