Homemade Liquid Laundry soap

An "all natural," quick an easy way to make laundry soap using three main ingredients.

Large Batch of Detergent:
1 Bar Fels Naptha -
1 1/2 Cups Arm and HammerWashing Soda
1 1/2 Cups Borax
4 1/2 gallons of water

6 one gallon containers with lids. If using smaller containers, you will need more.

Chop the bar of Fels Naptha into marble size pieces and melt over medium heat in 2-3 quarts of water. (This takes @ 30 - 40 minutes). Once melted, add in the washing soda and borax. Simmer 3-4 minutes, making sure powders have dissolved. In a 5 gallon bucket add one large pot of HOT water. Add your soap mixture to the bucket and stir well. Add more hot tap water to within 2 - 3 inches from top of bucket. Stir. Using a funnel, while mixture is still hot, pour into empty containers. Old laundry containers, Clorox, and vinegar bottles are heavier duty and great to use. I initially used rinsed out milk containers until I had enough of the other bottles. Leave about 4 inches of head space. Place lids on top. Wait 24 hours for detergent to set up before using. You will need to shake the bottles quite a bit to break up the chunks of detergent that will form after it sets up. Detergent will stay a little clumpy. Lightly shake bottles before each use.

Use 1/2 cup detergent for regular loads. 3/4 to 1 cup for heavily soiled.

For Front Loading Machines: Use half the amount. This is a low suds detergent.

Small Batch of Detergent:
1/3 bar Fels Naptha
1/2 cup washing soda
1/2 cup borax1 1/2 gallons of water.

Use a 3 gallon bucket.
Melt the soap in 2 quarts of water and then add your washing soda and borax. Mix til dissolved. Add 4 quarts of HOT water to your bucket. Add soap mixture to bucket and mix well. Pour into smaller containers. Let set up for 24 hours. Shake before use.

Cost of Ingredients

Fels Naptha: I pay $1.06 per bar. Use one bar per five gallon bucket

Arm and Hammer Washing Soda: I pay $2.99 per box. This will make approximately 4 - 5, five gallon buckets of laundry soap.

Borax: I pay $3.15 per box. This will make approximately 6 five gallon buckets of laundry soap.

So if you purchase 5 bars of Fels Naptha, one box each of the washing soda and borax, you can make five (5) gallon buckets of laundry soap for about $12.00. This makes the cost of each five gallon bucket $2.40. 

One 5 gallon bucket makes approximately 144 half cup loads of laundry. This comes out to less than 2 cents per load!!

I love this detergent. In my opinion, it works just as well as the name brand detergents. I have many friends and relatives who also like this detergent. We are a family of four and a 5 gallon bucket lasts me quite a while. I make this detergents about 2 - 3 times per year. It takes less than one hour each time I make it.

Cetaphil Lice treatment

To treat lice, Cetaphil skin cleanser is applied liberally to the hair and scalp. Use a blow dryer after application. (It will form a hard shell on the hair.) Leave the hardened Cetaphil on the hair overnight and shampoo it out the next morning. All the lice should be dead (Pediatrics, September 2004). The procedure can be repeated a week later, if needed.

In addition to avoiding toxic chemicals, this "shrink-wrap" method that suffocates the lice eliminates the need to comb out the nits by hand, a tedious procedure for both parents and children.

Homemade Ice Packs

Submitted by Chris Fowler

Ingredients

2 cups water
1 cup rubbing alcohol

Directions

1. Put ingredients into a 1 gallon ziplock bag. Squeeze excessive air from bag and seal.
2. Put first bag into a second ziplock.
3. Place in freezer for 2 hours before using.
4. After each use, re-freeze ice pack for later use.

Cheese Ball

Submitted by Chris Fowler

Ingredients

1 box (8 oz) cream cheese
1/2 cup shredded cheese
1 tsp Bon Appetit (seasoning salt) 1/2 envelope ranch dressing
1 chive leaf, chopped
1 cup chopped nuts, optional

Directions

1. Mix all ingredients together and roll into a ball.
2. Roll ball in chopped nuts (optional).

Meatball Mix

Originally in the 1994 cookbook

Ingredients

4 pounds lean ground beef
4 eggs, slightly beaten
2 cups dry breadcrumbs
1/2 cup onion, finely chopped
1 tbsp salt
2 tbsp cornstarch
1/4 tsp pepper
2 tsp Worcestershire sauce

Directions

1. Heat oven to 400 degrees F.
2. Combine all ingredients in a large bowl. Blend well.
3. Shape mixture into 1-inch balls.
4. Place meatballs on ungreased baking sheets and bake 10-15 minutes, until browned.
5. Remove immediately and drain on paper towels.
6. When cooled, put about 30 meatballs each into five 1 quart freezer container, leaving 1/4 head space.
7. Seal, label, and freeze; use within 3 months.

Zucchini Relish

Originally in the 1991 cookbook

Ingredients

10 cups zucchini
4 cups onion, chopped
5 tbsp pickling salt
1 green bell pepper 1 red bell pepper 2 1/2 cups vinegar
1 tbsp nutmeg
1 tbsp dry mustard
1 tbsp celery seed
4 1/2 cups white sugar
1 tbsp tumeric

Directions

1. Grind together zucchini and onion. Stir in pickling salt and pepper. Let mixture set overnight.
2. Next day, rinse mixture in cold water thoroughly and drain, squeezing out excess water.
3. Chop up fine both bell peppers.
4. Combine all ingredients together in large pot and simmer 30 minutes.
5. Put in sterilized jars and seal.

Bread and Butter Pickles

Originally in the 1991 cookbook

Ingredients

1 gallon cucumbers, sliced and unpeeled
2 green peppers, chopped
8 small or 3 large onions, sliced
1 red pepper, chopped

Syrup
6 1/2 cups sugar
1 tsp celery seed
5 cups vinegar, either red or white
1 tsp whole cloves
3 tsp mustard seed
1 tsp tumeric

Directions

1. Soak cucumbers in salt water solution of 1/2 cup salt and 1/2 gallon water for 2 hours.
2. Rinse and drain cukes.
3. Add to syrup with peppers and onion.
4. Bring to boil and boil 10 minutes.
5. Pour into hot sterile jars.

Jello Salad

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 4 oz package Jello (any flavor)
1 8 oz tub of Cool Whip
1 tub cottage cheese
1 can fruit cocktail

Directions

1. Mix gelatin well with cool whip.
2. Add cottage cheese.
3. Fold in the fruit.

Good cold or room temperature.

Buttercreme Icing

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1/2 cup shortening
1/2 cup butter (1 stick)
1 tsp vanilla extract
4 cups sifted powdered sugar (1 lb)
2 tbsp milk

Directions

1. Cream butter and shortening. Add vanilla.
2. Gradually add sugar, 1 cup at a time, beating well.
3. Scrape sides and bottom well.
4. Add milk after all sugar has been added.
5. Store in airtight container up to two weeks. Re-whip when used.

Makes 3 cups of decorator's icing.

Note

• You may add some other flavor to your icing other than vanilla. For instance, you can go on to add almond, strawberry preserves, chocolate powder or any other flavor that you want to add to your cake.
• In order to make the icing really attractive, opt for some food colors such as some gel or powder coloring.

Salt Free Spice Blends

Submitted by Chris Fowler
Originally in the 2005 cookbook

Buy ingredients in bulk at the health food store to save lots of money!!!

Chinese Five Spice
Good for chicken, fish or pork.
Blend
1/4 cup ground ginger
2 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp ground anise seed
2 tsp ground cloves

Mixed Herb Blend
For salads, pasta salads, steamed vegetables, vegetable soup, fish.
Blend
1/4 cup dried parsley flakes
2 tbsp dried tarragon
1 tbsp dried oregano
1 tbsp dried dill week
1 tbsp dried celery flakes

Italian Blend
For tomato based soups and pasta dishes, chicken, pizza, herbed breads.
Blend
2 tbsp dried basil
2 tbsp dried marjoram
1 tbsp garlic powder
1 tbsp dried oregano
2 tsp dried thyme
2 tsp dried crushed rosemary
2 tsp dried crushed red pepper

Mexican Chili Blend
For chili with beans, enchiladas, tacos, fajitas, chicken, pork, beef.
Blend
1/4 cup chili powder
1 tbsp ground cumin
1 tbsp onion powder
1 tsp dried oregano
1 tsp garlic powder
1 tsp ground red pepper
1/2 tsp ground cinnamon

Greek Blend
For seafood, poultry, herbed bread.
Blend
3 tbsp garlic powder
3 tbsp dried lemon peel
2 tbsp dried oregano
1 tsp ground black pepper

Easy Dip
For mixing with cottage cheese or lowfat sour cream, also good with chicken and fish.
Blend
1/4 cup dried dill weed
1 tbsp dried chives
1 tbsp garlic powder
1 tbsp dried chervil
1 tbsp dried lemon peel

Big Soft Pretzels

Originally in the 1996 cookbook

Ingredients

1 tbsp active dry yeast
1 1/2 cup lukewarm water
2 eggs, beaten
1/2 cup vegetable oil
5-5 1/2 cups flour
1/3 cup sugar
1 tsp salt
1/4 cup instant dry milk

Directions

1. Preheat oven to 425 degrees F.
2. Lightly grease 2 large baking sheets.
3. In a large bowl, dissolve yeast in lukewarm water.
4. Blend in eggs and oil.
5. Add dry ingredients and mix well.
6. Knead about 5 minutes until dough is smooth.
7. Roll pieces of dough into ropes about 1/2 inch in diameter and 18-24 inches long.
8. Form into pretzel shapes.
9. Place on prepared baking sheets.
10. Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
11. Bake immediately for 12-15 minutes, until brown and crisp.

Makes 12-15 large pretzels

Note
For a chewier pretzel, Preheat oven to 400 degrees F. Drop pretzel-shaped dough into a pan of boiling water. When dough floats to top of water, brush with egg and sprinkle with coarse salt. Bake about 30 minutes.

For an even chewier pretzel, eliminate eggs, oil and dry milk. After forming shape, dip into a soda water solution and sprinkle with coarse salt. Bake as directed.

Zucchini Pickles

Originally in the 1991 cookbook

Ingredients

2 pounds fresh firm zucchini
2 small onions
1 sweet red pepper
1 sweet green pepper
1/4 cup salt
3 cups vinegar (4-6% acidity)
1 tsp turmeric
2 cups sugar
2 tsp mustard seed
1 tsp celery seed

Directions

1. Wash zucchini and cut into thin slices.
2. Peel and cut onions into quarters, then slice thinly. Slice peppers thinly.
3. In large pan combine zucchini, onion, peppers, and salt.
4. Cover with ice cubes and let stand 2 hours. Drain thoroughly.
5. Bring remaining ingredients to boiling.
6. Pour over vegetables. Let stand 2 hours.
7. Bring all ingredients to boiling point and heat for 5 minutes.
8. Pack, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps.
9. Process 15 minutes in boiling water bath.

Makes 5 half pints

Myrtle's Pie Crusts

Susan Allred
Originally in the 2005 cookbook

Ingredients

6 cups sifted flour
2 tsp salt
2 1/2 cups shortening
2 eggs
2/3 cups cold water
2 tsp vinegar

Directions

1. Mix together flour, salt. Cut in shortening until it resembles cornmeal.
2. Add eggs, cold water, and vinegar.
3. Mix until moistened. Form into a ball
4. Roll out on an lightly floured board, forming a circle about 12 inches in diameter.
5. Carefully place crust in pan.
6. Trim excess from edge of pan and flute edges.

Pressure Canned Dried Beans

Submitted by Chris Fowler
Originally in the 2005 cookbook

Directions

1. Cover beans with cold water and soak 12-18 hours. (As many beans as you want to can, remembering they will double in size as they absorb the water :)
2. Rinse, and boil on stove for 30 minutes.
3. Pack hot into jars with 1 inch headspace.
4. Add salt if desired (1/2 tsp for pints, 1 tsp. for quart jars)
5. Cover with boiling water, leaving 1 inch headspace.
6. Slide knife through jar to remove bubbles.
7. Seal jars with sterilized rings and lids.
8. Process jars at 10 lbs. pressure

Pints = 1 hr. 15 minutes, Qts = 1 hr. 30 minutes

Grandpa Sawey's Sage Cornbread Dressing

Originally in the 1994 cookbook

This is a Texas favorite. Grandpa Sawey was known for his spicy cornbread dressing. He taught Mom how to make this before she left San Antonio and returned to Fairbanks to attend University of Alaska.

Bake cornbread following instructions on box. Bake enough to fill a 9x13 inch pan to stuff about a 19-20 pound turkey. For extra dressing, increase amount of cornbread. When cornbread is cooled, cut it into pieces in a large mixing bowl. With both hands, crumble cornbread until all large lumps are gone.

In a big pot, filled 3/4 full of water, create a broth by boiling the neck and tail from the turkey. Boil broth for about 45 minutes. Salt broth well. If you run out of broth, a substitute can be made from chicken bouillon cubes.

From the inside of the turkey, remove gizzard, heart, and liver. Cut ingredients into small pieces. Cut a 12-16 ounce package of bacon into small pieces, frying together with gizzard, heart, and liver until well done (Grandfather said you can use any kind of meat, even hamburger, but Mom has only used bacon). Drain fat and add cooked meat with crumbled cornbread.

Chop into small pieces 2 large onions and about 6-8 stalks of celery. Combine and saute in shortening. Cook until soft; add to cornbread mixture.

Add 2 raw eggs to cornbread mixture and pour enough broth into mixture until damp and will stick together when stirred.

Spices:
Mom never measures any of the seasonings she's uses, but the preimary spices are sage, poultry seasoning, dry mustard (gives body and kick), salt, and pepper. You can also add small measures of chili powder (if you like it spicy), garlic salt, and paprika (Grandpa used every spice in the cupboard, but Mom isn't that adventurous.) If it doesn't taste quite right, add more of the first three.

Right before you cook the turkey (not the evening before), stuff cavities with stuffing. Baking in turkey will enhance flavor of stuffing. Make a tent of tin foil and bake at 350 degrees F. Extra stuffing can be heated in oven during last 45 minutes of baking turkey.

Have fun and don't be afraid to be creative with those spices.

If you don't have the turkey parts, chicken broth can be used exclusively and the gizzard, heart, and liver can be left out.

Apple Pie Filling

Originally in the 1991 cookbook

Ingredients

1 bucket apples - wash and peeled
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
10 cups water

Directions

1. Cook all ingredients until thick and bubbly.
2. Stuff into sterilized hot jars with slices of apples.
3. Pour hot mixture into the bottles. Allow 1 inch head space on the top of the jars.
4. Push the apples down as you pour the liquid in.
5. Process jars 20 minutes.

Fruit-cicles

Originally in the 1994 cookbook

Ingredients

2 cups fruit; blended-strawberries, raspberries, peaches, etc.
1 cup plain non-fat yogurt
1/4 cup frozen apple juice concentrate

Directions

1. Puree all ingredients in blender.
2. If using peaches, add 1/4 tsp cinnamon.
3. Freeze in small cups with sticks.

Makes six 1/2 cups

Microwave Homemade Spaghetti Sauce

Originally in the 1991 cookbook

Ingredients

1 medium onion, sliced
6 medium mushrooms, sliced
1/2 cup sliced celery
1/2 green pepper, thinly sliced
2 cloves garlic, minced
1 1/2 tbsp oil
1/2 pound lean ground beef
1 can (16 ounces) tomatoes
1 can (6 ounces) tomato paste
1 tbsp chopped fresh parsley
1/2 tsp oregano

Directions

1. Combine onion, mushrooms, celery, green pepper, garlic, and oil in a 2-quart microwave proof casserole dish.
2. Cover dish with lid and cook on high for 5 minutes.
3. Stir in beef and cook on high for 3 minutes. Stir several times.
4. Blend in tomatoes, tomato paste, parsley, and oregano.
5. Cover and cook on high for 15-20 minutes, or until sauce thickens.

Microwave Fresh Strawberry Jam

Originally in the 1991 cookbook

Ingredients

5 cups crushed strawberries
2 tsp lemon juice
1 package (1 3/4 ounce) pectin
7 cups sugar

Directions

1. Combine strawberries, lemon juice, and pectin into a 4 quart microwave bowl.
2. Cover with plastic wrap and cook on high for 10-11 minutes, or until boiling.
3. Stir once during cooking time.
4. Stir in sugar.
5. Cook on high for 10-11 minutes, or until mixture boils hard for 1 minute.
6. Skim off foam.
7. Pour into 8 ounce hot sterilized jelly jars and seal with two-piece vacuum-type lids.

Makes eight 8 ounce jars

Microwave Applesauce

Originally in the 1991 cookbook

Ingredients

3 cups cooking apples
1/4 cup apple juice
1 tsp lemon juice
2 tbsp sugar
1/4 tsp cinnamon or nutmeg

Directions

1. Wash apples.
2. Peel, core, and slice apples.
3. Combine apples, apple juice, and lemon juice in 1 quart microwave casserole dish.
4. Cover and cook on high for 6-7 minutes, or until apples are tender.
5. Stir once during cooking time.
6. Add sugar and cinnamon.
7. Stir until applesauce is smooth.
8. Serve warm or cold.

Makes 2 servings