Making Goat Milk Soap

The best way to make goat milk soap is to freeze the milk. We keep a supply
of frozen goat milk and during the winter months when life tends to be a bit
slower on the ranch. We can make many batches of goat milk soap.

The ingredients are goat milk, coconut oil, tallow, olive oil and lye.
Essential oils, honey and ground up oatmeal is added to the soap to make
different variations.

We have been making goat milk soap for about 4 years and that is the only soap we use in the house. The soap is a great moisturizer.

Senior Girl Honoring

For over 50 years, the women’s literary club at White River has hosted a high school senior girl’s honoring for the girl’s and their mothers. Each year, the club has a theme which is carried out in the decorations and the meal.

2012 had an Hawaiian theme. A delightful meal and fun activities were enjoyed by everyone. Suzanne had fun being on the organizing committee.

Below are a couple of the tasty recipes.

Luau Beef

1 2lb Chuck Tender Roast   1/2 c. butter
1 can sliced pineapple          Steak seasoning
1 sliced apple                        1/2 green pepper
2 T. onion flakes

Melt butter in a skillet. Season the roast with steak seasoning and sear all
sides of roast in butter.

Put the roast in a crockpot and add pineapple slices with juice and apple slices. Then add green pepper slices and onion flakes. Cook on high for four hours. When done, slice and return roast to crockpot.

Luau Chicken
1 1/3 c. unsweetened pineapple juice
1 T. and 1 tsp. soy sauce
2 T. and 2 tsp. brown sugar
8 cooked boneless, skinless chicken breasts, cut into 1 inch pieces
2 T. and 2 tsp. ketchup
1 1/4 green bell pepper, cut into 1 inch pieces
1/4 tsp. ground ginger
1 1/4 onion, cut into 1 inch pieces
1/4 tsp. garlic salt
1 1/4 (8 oz.) cans  sliced water chestnuts
1 T. and 1 tsp. cornstarch

Preheat oven to 350 degrees.

In a large skillet combine the pineapple juice, brown sugar, ketchup,
ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5
minutes over low heat.

Place cooked chicken, bell pepper, onion and water chestnuts in a 9 x 13
inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with
aluminum foil. Bake in preheated oven for 1 hour.