Dandelion Wine

• Pick 1 gallon of loosely packed dandelion flowers, avoiding the stem and the sap. You just want the yellow petals.
• Pour actively boiling water to cover. (Think: will your container stand the thermal shock?)
• Cover and let sit 4 days. Stir once a day.
• Strain the liquid into a 1-gallon jug.
• Add the juice of 2 oranges. (Some people add the whole fruit skin, pulp, and all. We suspect the skin of some oranges may cause bitterness.)
• Add sugar (27 ounces for Fleischman’s yeast, 35 ounces for wine yeast).
• Add water to fill ¾ of the way up.
• Add yeast. Stir.
• When initial foaming subsides, top off with water.
• Ferment.
• Decant. Set in a cool place to settle out.

Soy Snackies

• Soak clean soybeans overnight. Use plenty of water—they swell to about three times their original size.
• Swish them around to break off the husks and rinse away the husks.
• Drain. Fry in oil, stirring frequently. It’s tricky to get them just right—they should be very dark brown but not burnt.
• Strain off the oil (which can be reused).
• While still hot, sprinkle liberally with soy sauce.

Basil Squash

We like basil so much we practically use it as a vegetable rather than as an herb. It can completely change a bland vegetable dish. Try this sometime:

• Steam diced squash.
• When done, strain the squash. Turn off the heat.
• Add margarine and salt, and sprinkle with powdered milk to take up excess water.
• Add a handful of fresh basil leaves.
• Mix. Cover pot and let sit for five minutes for the margarine to melt and the flavors to blend.
• Serve. Taste. Oh yeah!

Basic Moonshine Must

• Have ready 3 reasonably clean 1-gallon jugs.
• Weigh out or distribute among them 5 pounds of white sugar. (Optional) Add a few ounces of boiled cracked wheat and the water it was boiled in and a little tea.
• Fill ¾ up with water.
• Add one packet of Fleischmann’s dry yeast to each jug.
• Stir. Let sit in a warm place (80°F optimum) for 24 hours.
• Stir. When foaming subsides, top up with water.
• Ferment.
• Distill.
• Enjoy!