Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
~ Food Storage for $5.00 a Week ~
This is just an idea of some of the things that you can buy. What
you’ll want to do is make up your own list of things that you and your
family will eat.
Week 1: 6 lbs. salt
Week 2: 5 cans cream of chicken soup
Week 3: 20 lbs. of sugar
Week 4: 8 cans tomato soup
Week 5: 50 lbs. wheat
Week 6: 6lbs. macaroni
Week 7: 20 lbs. sugar
Week 8: 8 cans tuna
Week 9: 6lbs. yeast
Week 10: 50Ibs.wheat
Week 11: 8 cans tomato soup
Week 12: 20 lbs. sugar
Week 13: 10 lbs. powdered milk
Week 14: 7 boxes macaroni and cheese
Week 15: 50 lbs. wheat
Week 16: 5 cans cream of chicken soup
Week 17: 1 bottle 500 multi-vitamins
Week 18: 10 lbs. powdered milk
Week 19: 5 cans cream mushroom soup
Week 20: 50 lbs. wheat
Week 21: 8 cans tomato soup
Week 22: 20 lbs. sugar
Week 23: 8 cans tuna
Week 24: 6 lbs. shortening
Week 25: 50 lbs. wheat
Week 26: 51bs. honey
Week 27: 10 lbs. powdered milk
Week 28: 20 lbs. sugar
Week 29:5 lbs. peanut butter
Week 30: 50 lbs. wheat
Week 31: 7 boxes macaroni and cheese
Week 32: 10 lbs. powdered milk
Week 33: 1 bottle 500 aspirin
Week 34: 5 cans cream of chicken soup
Week 35: 50 lbs. wheat
Week 36: 7 boxes macaroni and cheese
Week 37: 6lbs. salt
Week 38: 20 lbs. sugar
Week 39: 8 cans tomato soup
Week 40: 50 lbs. wheat
Week 41: 5 cans cream chicken soup
Week 42: 20 lbs. sugar
Week 43: 1 bottle 500 multi-vitamins
Week 44: 8 cans tuna
Week 45: 50 lbs. wheat
Week 46: 6lbs. macaroni
Week 47: 20 lbs. sugar
Week 48: 5 cans cream mushroom soup
Week 49: 5 lbs. honey
Week 50: 20 lbs. sugar
Week 51: 8 tomato soup
Week 52: 5 lbs. wheat
Some weeks you will have leftover change. Save the change each week in
a kitty to be used for the weeks you may exceed $5.00 (like wheat or
milk).
You will end up with:
500 pounds of wheat
180 pounds of sugar
40 pounds of powdered milk
12 pounds of salt
10 pounds of honey
5 pounds peanut butter
45 cans of tomato soup
15 cans of cream of mushroom soup
15 cans of cream of chicken soup
24 cans of tuna
21 boxes of macaroni and cheese
500 aspirin
1000 multi-vitamins
6 pounds of yeast
6 pounds of shortening
12 pounds of macaroni
This should be enough to sustain two people for one year. For every two
people in your family add $5.00 more and double or triple the amount
of the item you are buying that week.
(theideadoor.com)
[LOL, yes, prices are higher today....]
Green Tomato Recipes
CHOW-CHOW
1 peck (12 pounds) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
cup horseradish (optional)
CHOP tomatoes, onions and peppers together and cover with the salt;
let
stand overnight. Drain, add the hot peppers, vinegar, spices (tied in
cheese-cloth bag) and sugar; allow to boil slowly until tender (about
15 minutes). Add
horseradish. Pack into sterilized Kerr jars to within inch of top. Put
on cap,
screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes.
GREEN TOMATO SWEET PICKLES
1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
teaspoon cinnamon
1 tablespoon celery seed
teaspoon allspice
1 tablespoon mustard seed
SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next
morning drain and pour 2 quarts of boiling water with tablespoon of
powdered alum
over the tomatoes and let stand 20 minutes. Drain and cover with cold
water,
drain. Combine vinegar, water, sugar and spices (tie spices loosely in
bag)
and bring to a boil. Pour this over the tomatoes. Let stand in this
solution
overnight. Then drain and bring solution to boil and pour over
tomatoes. Let
stand overnight. On the third morning bring the pickles and solution
to a boil.
Pack into sterilized Kerr jars to within inch of top. Put on cap,
screw band
FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes. Yield: 8
pints.
END OF THE GARDEN PICKLES
1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans (cut in inch pieces)
1 cup chopped celery
1 tablespoon celery seed
2 tablespoons mustard seed
2 cups vinegar
2 cups sugar
2 tablespoons turmeric
SOAK cucumbers, peppers, cabbage, onions, celery and tomatoes in salt
water
overnight (cup salt to 2 quarts water). Drain. Cook the carrots and
string
beans in boiling water until tender; drain water. Mix soaked and
cooked
vegetables with remaining ingredients and boil 10 minutes. Place in
sterilized Kerr
jars; seal at once. Process in Boiling Water Bath 5 minutes.
Do You Know What Plastic Recycling Symbols Mean?
The Daily Green offers this handy guide on the various types of
plastic:
Number 1 Plastics — PET or PETE (polyethylene terephthalate)
a.. Found In: Soft drinks, water and beer bottles; mouthwash bottles;
peanut
butter containers; salad dressing and vegetable oil containers;
ovenable
food trays.
b.. Recycling: Pick up through most curbside recycling programs.
c.. Recycled Into: Polar fleece, fiber, tote bags, furniture, carpet,
paneling, straps, (occasionally) new containers
It poses low risk of leaching breakdown products. Recycling rates
remain
relatively low (around 20 percent), though the material is in high
demand by
remanufacturers.
Number 2 Plastics — HDPE (high density polyethylene)
a.. Found In: Milk jugs, juice bottles; bleach, detergent and
household
cleaner bottles; shampoo bottles; some trash and shopping bags; motor
oil
bottles; butter and yogurt tubs; cereal box liners
b.. Recycling: Pick up through most curbside recycling programs,
although
some only allow those containers with necks.
c.. Recycled Into: Laundry detergent bottles, oil bottles, pens,
recycling
containers, floor tile, drainage pipe, lumber, benches, doghouses,
picnic
tables, fencing
HDPE carries low risk of leaching and is readily recyclable into many
goods.
Number 3 Plastics — V (Vinyl) or PVC
a.. Found In: Window cleaner and detergent bottles, shampoo bottles,
cooking
oil bottles, clear food packaging, wire jacketing, medical equipment,
siding, windows, piping
b.. Recycling: Rarely recycled; accepted by some plastic lumber
makers.
c.. Recycled Into: Decks, paneling, mudflaps, roadway gutters,
flooring,
cables, speed bumps, mats
PVC contains chlorine, so its manufacture can release highly dangerous
dioxins. If you must cook with PVC, don’t let the plastic touch food.
Never burn
PVC, because it releases toxins.
Number 4 Plastics — LDPE (low density polyethylene)
a.. Found In: Squeezable bottles; bread, frozen food, dry cleaning and
shopping bags; tote bags; clothing; furniture; carpet
b.. Recycling: LDPE is not often recycled through curbside programs,
but
some communities will accept it. Plastic shopping bags can be returned
to many
stores for recycling.
c.. Recycled Into: Trash can liners and cans, compost bins, shipping
envelopes, paneling, lumber, landscaping ties, floor tile
Historically, LDPE has not been accepted through most American
curbside
recycling programs, but more and more communities are starting to
accept it.
Number 5 Plastics — PP (polypropylene)
a.. Found In: Some yogurt containers, syrup bottles, ketchup bottles,
caps,
straws, medicine bottles
b.. Recycling: Number 5 plastics can be recycled through some curbside
programs.
c.. Recycled Into: Signal lights, battery cables, brooms, brushes,
auto
battery cases, ice scrapers, landscape borders, bicycle racks, rakes,
bins,
pallets, trays
Polypropylene has a high melting point, and so is often chosen for
containers that must accept hot liquid. It is gradually becoming more
accepted by
recyclers.
Number 6 Plastics — PS (polystyrene)
a.. Found In: Disposable plates and cups, meat trays, egg cartons,
carry-out
containers, aspirin bottles, compact disc cases
b.. Recycling: Number 6 plastics can be recycled through some curbside
programs.
c.. Recycled Into: Insulation, light switch plates, egg cartons,
vents,
rulers, foam packing, carry-out containers
Polystyrene can be made into rigid or foam products — in the latter
case it
is popularly known as the trademark Styrofoam. Evidence suggests
polystyrene
can leach potential toxins into foods. The material was long on
environmentalists’ hit lists for dispersing widely across the
landscape, and for being
notoriously difficult to recycle.
Number 7 Plastics — Miscellaneous
a.. Found In: Three- and five-gallon water bottles, ‘bullet-proof’
materials, sunglasses, DVDs, iPod and computer cases, signs and
displays, certain food
containers, nylon
b.. Recycling: Number 7 plastics have traditionally not been recycled,
though some curbside programs now take them.
c.. Recycled Into: Plastic lumber, custom-made products
A wide variety of plastic resins that don’t fit into the previous
categories
are lumped into number 7. A few are even made from plants (polyactide)
and
are compostable. Polycarbonate is number 7, and is the hard plastic
that has
parents worried these days, after studies have shown it can leach
potential
hormone disruptors.
Sources:
a.. The Daily Green March 31, 2008
Dr. Mercola’s Comments:
If America were going to be characterized by any one material, it
would have
to be plastic. It’s in our food packaging, our clothing, our cars, our
toys,
our waterways, our streets, and, yes, it’s even in you.
By way of the food chain, and also drinking water and using plastic
items in
your everyday life, you are ingesting plastics every day, in the form
of the
following chemicals:
a.. Cancer-causing PFOAs
b.. PBDEs, which cause reproductive problems
c.. Phthalates, another group of reproductive toxins
d.. BPA, which disrupts your endocrine system by mimicking the female
hormone estrogen
There is even a plastic “stew,” twice the size of Texas, that has
formed in
the Pacific Ocean. Scientists have dubbed the mass of floating plastic
trash
the “Eastern Garbage Patch,” and its volume is growing at an alarming
pace.
Even more shocking: when researchers tested the water of the Pacific
Ocean,
they found it contained six times as much plastic as plankton, by
weight!
What is the result of mankind breathing, eating, drinking and
absorbing all
of this plastic? Obesity, declining fertility rates and other
reproductive
problems, cancer and more.
Reducing Your Use of Plastics
No matter what recycling symbol is on the bottom of your plastic water
bottle or plate, I can confidently say that you’re better off using an
inert,
reusable material like glass or ceramic instead. This is because all
plastic,
particularly if you use it with hot beverages or foods, or if it’s
scratched or
worn out, can leach chemicals into your foods and drinks.
The worst of the plastics appear to be those that are marked with the
recycling label No. 7, as these varieties may contain BPA.
And this is not even taking into account the environmental impacts of
plastics, which kill more than 1 million seabirds, 100,000 marine
mammals, and even
more fish in the North Pacific alone, every year.
Well, it may seem like plastics are an indispensable part of your
life, but
I think we all have room, for our own health and the health of our
planet, to
reduce our use, and here’s how:
1. Boycott plastic shopping bags. Use reusable canvas or cloth
varieties
instead. (This also applies to the plastic produce bags in the grocery
store.)
2. Don’t buy bottled water. Filter your own using a reverse-osmosis
filter,
and put it in a glass bottle. If you’re concerned about it breaking,
some
companies now offer silicone sleeves that go on the outside to protect
the
bottle.
3. Avoid using plastic cups, utensils, dishware and food storage
containers.
This includes Nalgene bottles, which many mistakenly believe are safe.
4. Buy toys made of natural fabrics instead of plastic.
5. Look for products that use minimal packaging, or buy in bulk.
6. Give up plastic wrap (and never use it to cover your food while
it’s
heating).
7. Stop buying canned foods and drinks (the can linings contain
plastic
chemicals).
8. Parents, use cloth diapers instead of plastic ones.
9. Look for non-plastic home items, like cloth shower curtains and
wooden
spoons instead of plastic ones.
WAYS TO TRY KEEPING FRESH GINGERROOT
1. I have the same trouble with fresh ginger, but I have been storing
it (peeled and in chunks) in sherry over the last ten years or so.
It keeps quite well in the pantry.
You end up with a strongly flavoured liquor which I pour into my
Christmas cakes
From: Mary Elizabeth - Australia
2. I was just reading that one could grate peeled gingerroot,
and then freeze the grated piles of it (in teaspoon-size quantities,
for instance) on a tray lined with waxed paper or parchment, then
when frozen, pop the “ginger balls” into zip-lock containers in the
freezer.
From: Lori
COOKING WITH WHOLE WHEAT
(For cereals, soups, salads, main dishes, etc.)
The usual proportions are 1 part wheat to 2 parts water. The wheat will triple when cooked. Wheat can be steamed, cooked in a crockpot, pressure cooker, bottled, soaked, etc.
Stove-top Method
Rinse one cup of clean whole-kernel wheat (wheat berries), add 2 cups of cool water, and 1 teaspoon salt.
Allow wheat to soak overnight or for 12 hours. Place rehydrated wheat in a pan and bring to a boil. It may be necessary to add additional water. Simmer for about 1 hour until tender. Wheat need not be covered with water since cooking by steam is effective. Water should be mostly absorbed at the end of the cooking time. The plumped, cooked wheat will keep in the refrigerator for about 1 week or may be frozen for longer periods of time.
Thermos Method:
(Easy; saves fuel and attention; gives a chewy product.) Preheat a 1-quart thermos with boiling water. Boil 1 cup wheat and 2 cups water for 3 minutes. Place in thermos, seal, and let stand overnight.
Cook up enough whole-wheat berries to last at least a week. The ready-to-use wheat may be stored airtight in the refrigerator for up to 2 weeks. One cup wheat makes 4-6 servings. One-half to 1 teaspoon salt per cup may be added. You can also freeze the cooked wheat.
TO USE: Reheat cooked whole wheat. Serve with mushroom sauce or gravy in place of potatoes. Use in place of rice for stroganoff or as a pilaf. Add cooked whole or cracked wheat to casseroles, chili, spaghetti sauce, sloppy joes, soups, stews, salads, sandwich spreads, etc.
Bulgur
Bulgur is a pre-cooked, dried cracked wheat. In the Middle East its use in the daily diet dates back to
Biblical times. Because it is pre-cooked, it aids the use of wheat in recipes. To prepare:
1. Wash wheat in cool water and discard water.
2. Cover wheat with water, 2-3 times the amount of wheat. Steam until water is absorbed and wheat
is tender (about 35-40 minutes).
3. Spread cooked wheat, thinly, on cookie sheet and place in 200§ F oven to dry (leave door open).
Wheat must be very dry in order to crack easily (2-3 hours). A food dehydrator may be used.
4. Crack wheat in a mill, grinder, or in blender. (This step is optional, but produces a finer kernel.)
5. Store in air tight container on shelf.
6. Re-hydrate for recipes calling for “cooked wheat” or “cooked bulgur” by adding twice as much
liquid as bulgur and boiling 5-10 minutes. Bulgur will be approximately double in volume.
Cracked Wheat
Crack your wheat in a mill, blender, or grinder. Sift after cracking for most uses.
Cooked Cracked Wheat
1 cup cracked wheat, sifted 1 tsp. salt
3 to 4 cups water 1 tbl. margarine or oiL.
Combine, cover, and bring to a boil. Reduce heat; simmer 20 minutes. Serve as a cereal with milk and sugar or honey.
Meat Extender
Use half cracked wheat, soaked or cooked, with half ground beef (1:1 ratio; but proportions may be varied as desired). You may also use cooked whole wheat, ground with a fine blade. To start: try 1 lb. of ground beef with 1 cup soaked cracked wheat (1/2 cup cracked wheat soaked in about 1/2 cup water).
You can use uncooked cracked wheat in place of rice in any of your favorite recipes. Fry slices of cold cooked cracked wheat; season; dip in egg batter, etc. Can be served with syrup, catsup, or gravy. Especially good with mushroom soup.
Wheat Sausage
2 cups ground cooked wheat (not packed - grind with the fine blade of a food grinder)
1-1/2 to 2 tsp. ground sage 1 egg
1/4 tsp. each onion and garlic salt 1 tbl. brown sugar
1 tsp beef base 1 tbl. oil
1 tsp. Worcestershire sauce 1 tsp. sausage seasoning
Mix all ingredients, except wheat, together. Fold wheat in. Drop from spoon into a frying pan with hot oil (325-350§); glatten slightly and fry about 6-7 minutes in each side. Freezes well after cooking. Good on pizza.
Tuna Spread
1 can tuna 1 tsp. grated onion
1/3 cup diced celery 1/2 tsp. salad dressing
1/2 cup cooked wheat (cracked or whole)
Blend together and serve. Delicious with a leaf of lettuce and a dill pickle on top. For sandwiches to be eaten immediately a slice of tomato can be placed on top. This mixture, with pickle added, is good to stuff a tomato with.
Boston Baked Wheat
Ingredients:
2 C steamed wheat 1 T Worcestershire sauce
1/4 C brown sugar or 1/4 C dark molasses 2 green onions, chopped
1 8 oz can tomato sauce 2 T soy bacon bits
Directions:
Mix ingredients. Top with bacon bits. Bake covered 1-1/2 to 2 hours at 325 to 350ø.
Add Gluten Pieces just before serving. Serves 6.
Steamed Wheat
In a steaming process, the wheat kernel becomes a very tender, easily digested food, as well as a very versatile addition to many recipes.
Ingredients:
1 C washed whole kernel wheat 1/2 C water
1 tsp salt
Directions: Place wheat in water and salt in an uncovered 1 to 2 quart casserole or metal bowl. In a larger pan, for steaming, place something under the bowl to keep it from touching bottom of pan (for example, a canning jar ring). Add water to the larger pan and cover with just the one large lid. Bring water in bottom of pan to full rolling boil for about 15 minutes. Reduce heat and simmer about 45 minutes.
Suggestions for Serving:
Serve with butter and salt. Use in place of cooked rice or beans. Serve with vegetables as a side dish
Grind with cheese and butter and bake
Homemade Noodles
Ingredients:
1 C whole-wheat flour 1 large well-beaten egg
2 T milk 1/2 tsp salt
Directions: Combine flour, egg, milk and salt to make a stiff ball of dough. On a lightly floured surface roll dough until very thin, to about 18x20 inches. Let dry about 1-1/2 hours. Cut into 1/2 inch strips with a pizza or pastry cutter. Store in container that is not airtight. Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 8 ounces or 3 cups and the cost is about eleven cents.
Peanut Butter Cookies
Ingredients:
1/2 C vegetable oil 1 C brown sugar or honey
1/2 C peanut butter 1 egg, beaten
1 T sour cream 1 tsp soda
1-1/2 C whole-wheat flour
Directions:
Cream oil and honey or sugar. Add peanut butter, egg and mix well. Add sour cream, soda & flour and beat well. Form into balls, the size of marbles and place on greased cooking sheet. Press with a fork. Bake at 350ø for about 10 minutes.
Basic Wheat Bread (or Rolls or Bread Sticks)
Ingredients
3 cups white whole-wheat flour 1/4 cup gluten flour
2 teaspoons salt 1 tablespoon rapid rise yeast
1-1/3 cup very warm water 3 tablespoons olive
3 tablespoons honey or vegetable oil
Instructions
FOR AUTOMATIC BREAD MACHINE (Set on white-light for 2 lb. Loaf)
Mix together in bread pan until dissolved: warm water, oil, honey and yeast. Pour mixed dry ingredients on top of liquids, place in bread machine, close lid and wait 5 minutes before starting machine to let yeast work.
BY HAND or ELECTRIC BREAD MIXER FOR CONVENTIONAL OVEN
(Turn oven on warm (125§). If oven does not go that low, let oven heat at 200§ for 5 minutes. Turn off a few minutes before putting dough in to rise). Mix together in bowl until dissolved: 1-1/4 cup very warm water, 3 tablespoons olive or vegetable oil, 3 tablespoons honey and 1 tablespoon yeast. Add contents of bread mix, stir together, then on a flat oiled surface, work and knead the dough vigorously with the heels of your hands, about 3 to 4 minutes, keeping it into as tight a ball as you can while kneading (or knead for 3 minutes with electric bread mixer), Use oil, not flour, on hands and surface for easier handling. Dough will become more elastic-like as you proceed. Note: if dough is still too sticky the first 1-2 minutes of kneading, sprinkle only enough flour to make it workable (about 2 Tablespoons). Too much flour creates a crumbly texture.
Important for a lighter and higher bread: After kneading pound the dough vigorously with sides of fist, working it into a tight ball, by folding sides in as you pound (pound about 4 times each time you fold, folding about 12 times), until dough is firm and springs back to the touch. Round the dough into a firm ball tucking the bottom in as tight as you can before placing into an oil sprayed bread pan. Place pan of dough into a warm oven (not higher than 125ø) and let rise until double in size (approximately 1/2 hour). Turn oven up to 350ø and bake about 30 minutes or until crust is golden brown. Remove bread from pan and let cool by placing on wire rack or by placing loaf on one side then the other. Hint: If the crust becomes darker than you would like toward the end of baking time, place a sheet of tinfoil (shiny side up) on top of the loaf.
Rolls or Bread Sticks
After kneading form into desired shape rolls (an ice-cream scoop is fast and accurate for an average size roll). Work and squeeze each piece into a tight ball and place onto oil sprayed loaf pan or divide into 3 and place in muffin tins for butter or orange rolls. For bread sticks, roll into desired size and place on an oil sprayed baking sheet. For added flavor try brushing on a mixture of mayonnaise, butter, and grated Parmesan cheese in equal parts and sprinkle in a little Italian seasoning spices if desired. Let raise to double and bake at 350 degrees for 20 minutes or until browned.
Alison’s WW Chocolate Bundt Cake
Sift together:
3-1/4 cup whole-wheat pastry flour 2 cups sugar (or scant 2 cups fructose)
1/2 cup cocoa 1 teaspoon salt
2 teaspoons baking soda
Make a well in the dry ingredients and add:
1 scant cup oil 2 tablespoons apple cider vinegar
2 cups cold water
Mix by hand until it is mixed but still has some lumps in it. Batter will be thin. Pour into greased bundt pan—I use Pam. Bake at 350§ for 45-50 minutes, until knife inserted into center comes out clean. Cool on rack for 25 minutes. Place plate over cake and invert. Cool completely and glaze. You can also use a 9x13 pan and bake for 30-35 minutes.
Chocolate Cocoa Glaze
Sift together:
3 cups confectioner’s sugar 1/2 cup cocoa
Add: 2 tablespoons oil 1/3 cup water
Stir briskly to remove lumps. Place paper towels around bottom of cake to catch excess glaze. Use spatula to spread glaze on top of cake. It will slide down the cake beautifully. If cake is in 9x13 pan, add a little more confectioner’s sugar to turn glaze into frosting.
Alison’s Whole-Wheat Cornbread
1 egg 3/4 cup cornmeal
2-4 TBL sugar or honey 3 tsp baking powder
1/4 cup melted butter or oil 1/2 tsp salt
1 cup flour 1 tsp vanilla
Preheat oven to 400. Spray 8x8 or 9x9 baking pan or regular muffin pan cups with Pam. In a small mixing bowl, blend the egg, sugar, melted butter or oil, and milk together. In a large mixing bowl, mix together the flour, cornmeal, baking powder, and salt. Make a well in the center of the dry ingredients and add the mixture from the small mixing bowl. Using as few strokes as possible, blend thetwo together. Pour batter into prepared pan. Bake at 400§ for 25 minutes for 9x9 pan or 20 minutes for muffins. A knife inserted into the center should come out clean.
Addendum: I use all whole-wheat pastry flour or half whole-wheat and half white. Honey makes a moister product and I think tastier. Can delete sweeteners and vanilla for southern cornbread and to use for stuffing.
Alison’s Wheat Thins
3 cups uncooked quick oats 1 cup whole-wheat flour
1 cup white flour (I use unbleached) 1 cup wheat germ
3 TBL fructose or sugar 1 tsp salt
3/4 cup oil 1 cup water
Mix all together, and roll out onto two cookie sheets. (The dough is crumbly and barely holds together, but rolls out okay). I make the edges straight with a spatula. Sprinkle with additional salt, if desired. Cut into squares or diamonds—can use a pizza cutter. Bake at 350§. After 15-20 minutes begin checking the crackers and remove the ones on the edges that brown first. Continue checking every 5 or so minutes. Can also sprinkle with sesame or poppy seeds before baking if desired. In my oven, these take longer than 20 minutes before they brown. You can also halve the recipe if you don’t want so many. Even my grandchildren love these. I have tried the new whole-wheat wheat thins and these taste just the same.
Alison’s Whole-Wheat Tortillas
3+ cups whole wheat flour 1 cup warm water
1/4 teaspoon baking powder 1 teaspoon salt
1/4 cup safflower or peanut oil
Place water and oil in mixing bowl. Sift together flour, baking powder, and salt. Add to liquids and mix together until dough is in a ball and a little sticky. You may have to add a little more flour. Let rest at least 10 minutes. Separate dough into 10 pieces. Let rest for at least 10 minutes. Sprinkle a little flour on counter. Roll out dough in a circle. Roll in all four directions, flip over; roll out in all four directions, flip over; etc., until it is the size you want. If it starts to stick, sprinkle JUST A LITTLE FLOUR. Lift and place on palm of hand. Spray skillet with Pam or use a little oil; place pan on medium-high heat. Place edge of tortilla in skillet and withdraw hand so tortilla is flat. Straighten if there are any folds. When the tortilla starts to get bubbles, flatten and turn on other side. (I place them when done on a plate with a paper towel between each one.)
The Best Whole-Wheat Bread in the World
Mix together:
3 cups warm water 2 Tablespoons/pkgs of yeast
1/2 cup honey
Mix together. Let proof/rest 10 minutes. In a large bowl mix:
1 Tablespoon salt 4 Tablespoon oil
2 eggs
7- plus cups whole wheat flour (can use 3 cups whole wheat and 4 cups white for lighter bread)
Add yeast to flour mixture. Beat until well combined. Add more flour if needed. Use dough hook to knead for 5-7 minutes or pour out onto floured surface and knead by hand for approximately 10 minutes. Let rise in greased bowl on counter until doubled in size (about 1 hour). Form dough into 3 loaves. Place formed dough into bread pans, setting dough against one side of pan.(this will allow the dough to rise uniformly). Let rise until doubled in size. Bake for 40 minutes at 350§. Let cool in pan 5-10 minutes. Turn out onto wire rack to cool completely. Store in plastic bags. Note: The crust on this bread is soft from the honey. Makes 3 loaves.
Alison’s Whole-Wheat Cobbler
4 cups sliced peaches, canned or frozen
1/2 cup sugar (or scant 1/2 cup fructose)
1 TBL cornstarch
1 TBL unsalted butter
1/2 tsp cinnamon
Pinch of salt (delete if using salted butter)
Peach filling: In a large saucepan, stir together sugar and cornstarch. Then add peaches, butter, cinnamon, and salt. Place over medium heat and bring to a boil, stirring gently frequently. Turn out into an 8x8 or 9x9 pan.
Topping
1 cup whole-wheat or pastry flour 1 TBL sugar or scant 1 TBL fructose
2 tsp baking powder 1/4 tsp salt
3 TBL chilled butter, sliced 1/2 cup any kind milk
In medium-sized bowl, combine flour, sugar, baking powder , and salt; then cut in butter until mixture resembles coarse meal (I use my fingers). Stir in milk to make soft dough and drop by spoonfuls all over peach filling. Bake about 20 minutes at 350 until golden brown on tips and bubbling. Cool 15 minutes. We serve it with homemade double-vanilla ice cream. We have also added frozen raspberries and other fruits in place of the peaches. We have done this with half peaches and half raspberries to make a different tasting but wonderful cobbler.
Summer Wheat Salad
Basic Bulgur
1 cup wheat 1 cup water
1/2 teaspoon salt
Put all ingredients in the top portion of a double boiler. Put water in the bottom portion of the double boiler and bring to a boil; reduce heat to maintain simmer. Place top portion of double boiler on the bottom pan and cook until most of the water is absorbed—about 30 minutes. Can use right away or refrigerate for up to 2 weeks. (I now just throw it in a little crockpot overnight and rinse off in the morning.)
Summer Salad
1/2 cup basic bulgur
4 tomatoes, diced
1/2 cup fresh parsley (or 2 tablespoons dried)
1 cup chopped green onions (or red or sweet onion)
1 green peppers, diced
(Can also add feta cheese, diced cucumber and any other vegetables you desire.)
Combine all ingredients in a bowl. Add dressing and toss lightly.
Dressing
1/3-1/2 cup lemon juice
3 tablespoons oil
Salt and pepper to taste
Combine all ingredients; whisk. Pour over salad and mix. Refrigerate until time to serve. Serves 4.
Alison’s Lemony Snickets
Heat oven to 400 degrees. Blend together:
1/2 cup butter 1/2 tsp salt
1 tsp grated lemon rind 1 cup fructose or sugar
Beat in:
1 unbeaten egg 2 TBL lemon juice
Stir in:
2 cups whole wheat pastry flour 1 tsp baking powder
1/2 baking soda
Drop by rounded teaspoonfuls on lightly greased cookie sheet. Grease bottom of a glass; dip glass in fructose/sugar and flatten each cookie. Bake 8-10 minutes. Cool. These are a soft sugar cookie which soften more in a baggie. Note: If you want more of a lemony taste, add white flour for half the flour. Can be doubled, tripled, or quadrupled.
Sugar Snickets Replace lemon juice with milk in same amount. Sprinkle with nutmeg when done. (PS: the cookie dough is the best ever!)
Alison’s WW Angel Food Cake
Mix together until foamy in mixer:
1/2 cup dried egg whites 1-1/2 cup water
Add:
1/4 tsp salt 1-1/2 tsp cream of tartar
1-1/2 tsp vanilla
Continue beating until egg white mixture forms stiff but not dry peaks. Using spatula, gently fold in 3/4 cup fructose (sugar), 1 TBL at a time.
Mix and sift two times:
1/2 cup fructose (or sugar) 1 cup whole-wheat pastry flour
1 tsp baking powder
Sift above mixture in 1/4-cup increments over beaten egg whites, using a spatula. Use 12-15 strokes in an up-and-down circular movement, for each addition. Pour batter into ungreased angel food pan. Bake at 325§ for 40 minutes or until top springs back. Invert pan on rack to cool until cold. Use knife to work around inside of pan. Place cake on cake plate. I do not frost or use a glaze. We eat it as is or use it for berries or peaches, etc.
Alison’s Chewy Granola Bars
Preheat oven to 350§. In a large mixing bowl combine:
1/2 cup sugar (a little less if using fructose)
1/2 cup honey
1/4 cup softened butter
2/3 cup smooth peanut butter
1/4 cup oil
2 tsp vanilla
Mix well, until it is a smooth paste. Add:
3/4 cup whole-wheat flour
1-1/2 cup quick oats
2 cups regular oats
1-1/2 cups wheat flakes (or 1-1/2 cups oatmeal or Rice Krispies cereal)
Can also add 1/2 cup chocolate chips or 1/2 cup coconut or 1/2 cup dried fruit
Work the mixture until it clumps together. Using your fingers, press it into a 13x9 pan sprayed with Pam. Bake for 15-20 minutes, or until the edges turn golden. Cool. Cut into bars. Wrap each in Saran Wrap. These are good!
Alison’s 50-50 Batter Bread
3 cups whole-wheat flour
2 TBL (or 2 PKGS ) yeast
2-1/2 cups sour milk (add 1 tsp vinegar to milk)
1/2 cup honey
1 TBL salt
1/3 cup butter (can use oil)
1-1/2 cups regular oats
2 eggs, beaten
3 to 3-1/2 cups white flour
1. Combine whole-wheat flour and yeast.
2. Heat butter, sour milk, honey, and salt until warm. Pour into large mixing bowl.
3. Add oats, whole-wheat flour-yeast mixture, and eggs. Blend on low speed with electric mixer until moistened. Beat 3 minutes at high speed. Attach dough hook to mixer at this point.
4. Stir in enough white flour to make a stiff dough. You want it still sticky.
5. Spray top with Pam, cover with foil or Saran Wrap and let rise until doubled. I put it in the oven that I have preheated to its lowest temp and turned off.
6. Punch down and shape into 3 loaves. Place in 3 9x5 greased loaf pans.
7. Cover loaves and let rise until 1” above rims.
8. Heat oven to 375§ during the 10-15 minutes of rise time.
9. Bake for 25-30 minutes or until loaf sounds hollow when tapped.
10. Turn out on racks to cool. Use one loaf, share one, and cover the other with foil, then place in freezer bag and freeze until later.
Alison’s Cheesy Pie with Potato Crust
12 oz coarsely shredded unpeeled baking potatoes
2/3 cup dry milk from cannery
1-1/3 cups cottage cheese
4 eggs, slightly beaten
4 oz. shredded cheddar cheese
1 TBL dried onion flakes from cannery
1/8 tsp onion powder
1 TBL whole wheat flour from cannery
1 TBL dried parsley flakes
Preheat oven to 350§. Arrange potatoes in bottom and sides of a 10” pie tin that has been sprayed with Pam. Press gently to form crust. Sprinkle with dry milk evenly over potatoes. Combine remaining ingredients in a bowl and mix with a fork or wire whisk until blended (mixture will be lumpy). Spread evenly over potatoes. Bake 35-40 minutes, until set. Check by inserting knife tip into center. If it comes out relatively clean, it is done. Cool for 5 minutes before serving. Can use a slightly smaller pie plate—if so, cook a little longer. Low-fat products also work very well. Serve with a salad for a complete meal. Serves 4. Note: This cheesy pie with potato crust uses a tiny amount of whole-wheat flour to give one confidence in using it as a thickener and in gravies.
Alison’s WW Carrot Cake
1-1/4 cup fructose or sugar
2 teaspoons baking soda
4 eggs
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon
8 oz plain yoghurt plus enough oil to make 1 1/2 cups
1/2 teaspoon allspice
2 cups whole-wheat pastry flour
3-1/2 cups grated carrots
Preheat oven to 350§. Spray 9x13 or bundt pan with Pam. In mixing bowl, beat eggs and sugar until thick and lemon colored. Add vanilla, oil, and yoghurt. Beat well. Mix and sift dry ingredients and spices. Gradually add sifted ingredients to egg mixture, mixing thoroughly after each addition. Fold in carrots. Pour into pan. Bake about 45 minutes or until knife inserted into center comes out mostly clean. Note: This batter can also be baked as cupcakes (makes 24) for 23 minutes.
Cream Cheese Frosting
8 oz softened cream cheese (not low-fat neufchatel)
3-4 TBL evaporated milk
3 1/2 cups confectioner’s sugar
1/4 tsp salt
1 tsp vanilla
In mixing bowl beat cream cheese and 3 TBL milk together. Gradually add confectioner’s sugar, salt, and vanilla. If too thick, add last TBL milk. If making a glaze for the bundt cake, add a little oil and extra milk until it flows well. Uses only 1/2 of frosting if you make cupcakes—freeze in container and thaw when making the cupcakes again.
Doris’ Whole-Wheat Granola Mix
8 cups rolled oats
2 cups rolled wheat
2 cups coconut
2 cups wheat germ
Heat in saucepan until sugar dissolves:
1/2 cup honey
2 cups brown sugar
1 cup water
1 cup salad oil
1 tsp salt
Stir into dry mixture any of the following: raisins, any dried fruit, any nuts
Pour onto flat cookie sheet. Bake at 225§ for 2 hours, stirring every half hour.
Alison’s “Follow the Prophet” Pancakes
2 cups whole-wheat flour (or half ww and half white)
2 tablespoons fructose or sugar
3/4 cup powdered milk
1/2 teaspoon salt
1 tablespoon baking powder
2 cups water
2 beaten eggs
1/4 cup melted butter or oil
Combine dry ingredients in mixing bowl. Add wet ingredients one by one. Stir with fork until moistened but lumpy. May need to add water if it thickens too much. Heat frying pan or griddle with oil or spray with Pam. Using ladle, pour into oval shapes-like footprints. When light brown, flip with spatula onto other side. Serve warm with maple syrup, sausage links, and cut up fruit.
STAFF OF LIFE CASSEROLE
1 cup cooked wheat
Celery and green pepper, to taste, sauted in butter
1 cup cooked rice
1 lb. ground beef, browned (or other meat of your choice)
1 chopped onion
1 pkg. chicken noodle soup mixed in a small amount of water, just barely heated
Add 1 can cream of mushroom or other cream soup.
Combine and bake covered 45 minutes at 350§. Good with soy sauce and Chinese noodles on top.
WHOLE-WHEAT CRUMB CRUST
(use where ever a graham-cracker crust is wanted)
1/2 cup margarine
1/4 cup brown sugar
1 cup whole-wheat flour
1/2 cup chopped nuts (optional)
Combine and bake at 400§ for 15 minutes, stirring occasionally, until golden brown. (If you omit the nuts, multiply the recipe by 1-1/2.) Makes enough for one 9-inch pie, with some to sprinkle on top. Store in refrigerator or freezer.
WHEAT-AND-RICE MAIN COURSE
3 cups cooked whole wheat
3 cups cooked rice (see note below)
1 lb. ground beef, browned (OR ham, OR use both meats)
4 tbl. butter
Soy sauce, to taste
Onion, celery, green pepper, mushrooms, as desired (optional), chopped
Place all ingredients in large skillet and saute until hot. In summer add chopped zucchini or yellow summer squash or peas.
NOTE: To cook rice, place 1 cup rice in three cups cold salted (1 teaspoon) water; after water comes to a boil, simmer only 10 minutes. This rice will be firmer than usual.)
CREPES
Mix in blender:
2 eggs
1/2 cup water
1/2 cup milk
1/2 tsp. salt
1 tbl. juice (apple or orange)
1 cup whole-wheat flour
Lightly grease 7-inch frying pay for first crepe. Use 3 tbl. batter. Cook like a pancake, tipping pan in each direction first so batter will cover pan.
FIVE-GRAIN CEREAL
1/2 cup whole oats
1/2 cup barley
1/2 cup whole wheat
1 tsp. salt
1/2 cup brown rice
5-1/2 cups water
1/2 cup millet
Bring water to a boil; add grains and salt. Boil for 2 minutes. Cover; place in pre-heated 300§ oven; turn oven off. Leave undisturbed overnight. Heat to serve. Refrigerate leftovers.
HONEY GRAHAM CRACKERS
Mix together:
2 cups whole-wheat flour
1/4 tsp. salt
2 tsp. baking powder
3 tbl. brown sugar
Cut in:
1/2 cup margarine
Mix in:
2 tbl. honey
2 tbl. milk or water.
Roll out on greased cookie sheet (place waxed paper on top for easier rolling) 1/8- to 1/4-inch thick; score with a knife; prick with fork. Bake for 5 to 8 minutes at 375§ to 400§ until lightly browned.
WHEAT NUTS
3 cups whole-wheat flour
1/2 cup dry milk
1/4 cup brown sugar (optional)
1/2 tsp. salt
1 tsp. maple flavoring
1/4 cup melted honey
6 tbl. water
Mix dry ingredients. Using mixer, add flavoring, honey, and only enough water to moisten. Mixture should be fine.
Spread on cookie sheets and bake at 350§ for 10 minutes. Stir to break up; bake 5-10 minutes longer, until golden brown. Cool and store in air-tight container
WHEAT NUTS WITH CINNAMON
3 cups whole-wheat flour
3/4 cup buttermilk
1 tbl. vanilla
1 tbl. cinnamon
1/2 tsp. salt
3/4 cup brown sugar
Mix dry ingredients. Using mixer, add milk and vanilla; mix until you have fine granules the size of Grapenuts. Spread on two or three cookie sheets and bake at 325§ for 10 minutes. Stir to break up granules; bake 5-10 minutes longer, until golden brown. Cool and store in airtight container.
COLESLAW
For an interesting flavor, prepare your favorite
coleslaw recipe and add from 1/4 - 1 cup of cooked
whole wheat, bulgur, or cracked wheat.
WHEAT MEAT LOAF
(8 Servings)
1 cup bulgur or cracked wheat (dried)
1-1/2 pounds ground beef, or sausage
2 eggs (1/2 cup powder egg)
1/4 cup onions, finely chopped (2 T. dry onion)
3/4 cup milk
2 teaspoons beef bouillon granules
1/4 teaspoon hickory salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup catsup (optional)
1 teaspoon dry mustard (optional)
3 tablespoons brown sugar (optional)
Combine bulgur, beef, eggs, onion, milk, bouillon, salt, pepper, and Worcestershire sauce.
Mix and place in loaf pan. Do not firmly pack mixture into pan or it will create a dense texture.
Bake at 350§ for 1 hour. If desired, mix together catsup, dry mustard and brown sugar; spread over meatloaf last 15 minutes of baking.
LeNORA FOSTER’S OATMEAL COOKIES
(modified to include whole-wheat flour)
1 c. brown sugar 2 t. baking powder
1 c. white sugar 1 t. soda
1-1/3 c. shortening 3 c. white flour
3 eggs 1 c. WW flour
2 t. salt 4 c. oatmeal
2 t. cinnamon 1 c. chocolate chips
1/2 t. nutmeg 1 c. raisins
1 t. vanilla 1/2 t. mace (opt.)
1/2 c. molasses 1/2 t. allspice (opt.)
1 c. buttermilk 1/2 t. cloves (opt.)
(or sour 1 cup milk w/ 1 T. vinegar)
Cream sugars, shortening, and eggs. Add all dry ingredients and mix well. Add molasses, milk, flours, and oatmeal; mix well. Stir in chocolate chips and raisins. Spoon out on cookie sheet. Bake at 350§ for 10-12 minutes. Note: The original recipe did not contain WW flour; however, the recipe is a wonderful way to introduce whole wheat to a family’s diet—very few people can detect the WW flour. The oatmeal may be quick or old-fashioned—there is more fiber in the old-fashioned. Does that make these qualify as a health food? Of course! (And we’ll stick to that story!)
SHREDDED WHEAT CEREAL
Add honey and salt to cooked whole wheat. Mix well. Put through meat mincer or food grinder with small holes. Bake on cookie sheet at 325-350§ for about 20 minutes.
PEANUT BUTTER CANDY
2 cups peanut butter (plain or crunchy)
2 cups honey
2 cups non-instant powdered milk (or half whey and half milk)
(if using instant milk, pulverize in blender before measuring)
Heat peanut butter and honey in a heavy pan over low heat to a creamy texture that stirs easily. Pour mixture into powdered milk, Mix well with a spoon, or for a chewy caramel-type candy, mix with a kneading arm of electric beater until smooth (powdered carob or cocoa may be added for chocolate fudge).
After mixing candy, dried chopped fruit, nuts, seeds, cocoanut, carob or chocolate chips, rice krispies, granola, graham cracker crumbs, etc., may be added.
Form candy into balls or rolls, and roll in chopped nuts, cocoanut, granola, etc. Candy may be dipped in melted carob or chocolate. Let the children roll candy in different coatings and place in fluted candy cups. It’s fun! Be creative!
MUSHROOM AND WHEAT CASSEROLE
4 cups cooked wheat 1 onion, cooked
1 can cream of mushroom soup 1/2 soup-can milk
Mix together and bake 20 to 30 minutes at 350§. If desired, can add 1 can tuna, celery, pepper, peas, etc.
Better Butter
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup plain yogurt — (or buttermilk)
1/2 cup butter — (or margarine)
1/4 cup oil — (mild tasting oil such as
canola)
4 tablespoons dry skim milk (or a little more)
1 teaspoon lecithin (OPTIONAL)
Mix in food processor or blender until very smooth. It will
be somewhat runny, and thicken up when refrigerated. Keep
in fridge.
Description:
“A less-costly spread than butter, less saturated fat
too.”
HOT WEATHER HIGH-ENERGY TREATS
1 1/4 c. honey
1 1/2 c. peanut butter
2 c. powdered skim milk (non instant, look at a natural food store)
Mix honey and peanut butter. Gradually add dry milk, mixing well. With
greased hands, form small balls. Roll in additional milk powder, or crushed
flake cereal, or crushed pretzels; chill until firm.
I made this for my kids when they were little, they thought it was a great
treat and I felt good about them having it once in a while. Play with the
ratio of ingredients, should be stiff dough to make balls. Or you can roll
it into a log and slice.
CONTRIBUTED BY: JAN
Preserved Lemons
(Morocco)
Preserved lemons are an important condiment in the everyday cooking
of Morocco, Algeria, and Tunisia. In Morocco they are known as hamad
muraqqad and, in Tunisia, qaris baldi immallah. Qaris and laymun are
both Arabic words for lemon.
2 thin-skinned Meyer lemons, each cut into 8 wedges
1/3 cup salt
1/2 cup fresh lemon juice
Extra virgin olive oil
Toss the lemon with the salt and place in a 1/2-pint jar with a
glass or plastic lid. Cover the lemons with the lemon juice, screw
the lid on and leave the jar at room temperature for a week.,
shaking it occasionally. After a week, pour in olive oil to cover
and use the lemons for up to 1 year, storing them in the
refrigerator.
CONTRIBUTED BY: Lori
CONTRIBUTOR’S NOTE: These are wonderful in recipes, and I like that you can buy lemons when they are on sale, and then preserve them for up to one year for
use in recipes. The rind adds an incredible flavor to just about
any dish you can think of, and with this, you can make a humble,
inexpensive vegetable soup or stew taste like it’s fit for royalty.
*
Potluck Pockets
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sandwiches TNT
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon Italian seasoning
6 pita breads, whole wheat fat free — halved
2 medium tomatoes — diced
3 cups shredded lettuce
Sauce:
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
dash pepper
In a skillet, brown beef, onion and green pepper; drain. Add Worcestershire sauce, soy sauce, garlic powder, cumin and Italian seasoning; mix well. Simmer for 5-10 minutes. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes and lettuce.
Source:
“1995 Taste of Home Magazine”
Copyright:
“1995 Reiman Publications, L.P.”
Posted by Devonna
***
[SECRET MEANING IS “WELCOME”]
Ukrainian Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
chicken — cut up
potatoes — peeled, and cut in chunks
carrots — peeled and cut in chunks
garlic — chopped
onions — peeled and cut in chunks
butter or margarine
white wine or chicken stock
thyme or other herb of your choice
Preheat oven to 450 F (or 500) - whatever is the highest BAKING (not
broiling) temperature of your oven. Move oven racks if necessary, so one is as close to the top as possible.
Put the chicken pieces, carrots, potatoes and onions in a flat type of baking pan, I use one which is 9 “ x 13”.
Sprinkle the chopped garlic over it. Sprinkle the little bit of thyme
over it. Dot with butter. Everything should be very crowded together in
the pan.
Pour the wine or chicken stock over it: the liquid should be at least 1/2”
deep. In other words, you’re not just moistening it, you’re adding a fair quantity of liquid.
Put the pan on the top oven rack and bake at 450 F for about 45 minutes to one hour, turning and tossing everything around and basting with the
liquid at least four times throughout the baking. Add liquid if
necessary. You want it to almost burn: some of the edges sticking up can look burned. This is OK.
Description:
“This is a VERY useful recipe, you can feed lots and lots of people
with one chicken if need be. Just add more potatoes, onions, and
carrots. With a salad, it’s a complete meal. It’s also a very good
way to prepare chicken.”
40 Clove Garlic Vampire Chicken
40 cloves garlic
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
2 sprigs Italian parsley
Ground pepper to taste
3 pounds roasting or fryer chicken
3 stalks celery
Loaf French bread - optional
Rinse chicken in cold water and pat dry. Put celery on the bottom of the crockpot. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery.
Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, and place on top and around chicken.
Cook on low for 8-9 hours. The cooked garlic can be used in place as garlic butter for the French bread. Just squeeze and spread onto bread slices.
INDIAN STYLE SPLIT PEAS - Serves four generously
2 cups split peas (yellow preferred) or red lentils, or any kind of lentils
6 cups water
Cook the split peas (or lentils) in the water until very soft. Drain and set aside. (Split peas will take from 30 to 45 minutes, probably. Little red lentils will be soft in 15 minutes. Brown lentils will probably take from 30 to 45 minutes.) You could also use any kind of canned beans that you wish to use in this recipe, instead of split peas.
2 cups (more or less) diced onion
4 cloves minced garlic
2 tsp grated gingerroot
2 cups (more or less) canned tomatoes (I used two 15-oz cans of diced
tomatoes)
1 tsp turmeric
2 tsp curry powder
1 tsp cumin
4 cups fresh spinach, boiled briefly *or* 1 cup frozen spinach (cooked or thawed - I used 1 box of frozen spinach)
Saute the onion (in oil or stock or water - your choice) for 3 or 4 minutes. Add the gingerroot and garlic, the spices and tomatoes, and simmer for a few minutes. Add the split peas and continue to simmer on a low flame, stirring so that it doesn’t stick, for a few more minutes. Add the spinach and stir.
Serve on brown rice.
Pumpkin & Red Lentil Curry
Ingredients
1 tablespoon extravirgin olive oil
2 cups chopped onion (about 2 medium)
5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
4 cups vegetable broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup dried small red lentils
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
6 lime wedges
Preparation
Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook 10 minutes or until lentils are tender. Stir in salt and black pepper.
Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.
Yield
6 servings (serving size: about 1 1/3 cups stew, 2 teaspoons cilantro, and 1 lime wedge)
Nutritional Information
CALORIES 222(11% from fat); FAT 2.8g (sat 0.4g,mono 1.8g,poly 0.4g); PROTEIN 10.3g; CHOLESTEROL 0.0mg; CALCIUM 123mg; SODIUM 657mg; FIBER 8.7g; IRON 4mg; CARBOHYDRATE 41.9g
Meadows
From Cooking Light Magazine
TEMPURA BATTERED FRIED GREEN TOMATOS
3/4 c. flour
1/4 c. cornstarch
1/2 tsp. soda
1 egg (optionally separated)
cold water
Sift together dry ingredients or fluff and mix them up together with a fork.
Stir in 1 cup cold water and 1 egg yolk.
Beat egg white until smooth and frothy and stir into batter or skip this step and just add a whole egg.
Dust tomatos in flour.
Dip into Tempura batter and
fry in oil.
Posted by Harry
PUMPKIN BREAD PUDDING
Use a 3 - 1/2 to 4-quart crockpot; this is the standard size.
(I recently bought a little 2-quart crockpot, which is what I actually use to make this in. If you have a 2-quart crockpot, just cut the recipe in half, obviously. The cooking time is a little less for the smaller
crockpot.)
Oil crockpot or spray with Pam or similar cooking spray.
Mix in a bowl:
* 3 slightly beaten eggs
* 3 cups milk or vanilla soymilk
* one 16-ounce can(s) pumpkin or one 28-ounce can (I use a 28-oz can but the original recipe calls for the smaller can)
* 2/3 cup firmly packed dark brown sugar
* 1/4 cup bourbon (optional - I don’t use it - you could use rum, I suppose, or brandy - your choice)
* 1 tsp vanilla extract
* 2 - 1/2 tsp cinnamon
* 2 tsp ground ginger
* 1/2 tsp nutmeg
* two handfuls of raisins - about one cup (I added the raisins, which were not in the original recipe, which is why they are measured in ‘handfuls’.
They are a very good addition.)
* 4 cups cubed bread (I just tear it up with my hands)
When everything is mixed, pour it into the crockpot. Cook for one hour on high, and then 3-4 hours on low (or 2 hours on high, then 1-2 hours on low). It’s done when a knife inserted in the middle comes out clean or just a little wet. Let cool, then refrigerate.
This is just lovely eaten warm, but it’s also very good chilled. Chopped
pecans, if you happen to have any around, would be a good garnish. Pecans and pumpkin really go well together. Chopped walnuts would also work as a garnish, but my choice would be the pecans.
I’ve played around with this pumpkin bread pudding recipe, and it’s just the way I like it now. Very good, very easy. *As desserts go*, this one has good nutritional qualities: milk, eggs, pumpkin, wholewheat bread (if that’s what you use).
I used a wholewheat bread for this, one I bought (I didn’t make it myself).
It was free with a coupon, actually, and it was one of those fluffy kinds of bread. Quite light and fluffy as wholewheat breads go. I generally don’t like fluffy bread, but it was good in the pudding.
White bread would be fine in the pudding too - another time, I used some stale white-flour rolls for the pudding. I think it was better with the wholewheat bread, however.
Use what bread you have; stale is fine. But not rock-hard.
Be warned that I do not like desserts very sweet; you MAY want more sugar, although I’d recommend not putting more sugar in until you taste it. You can always pour a little maple syrup or honey over it if it is not sweet enough for you, or serve it with whipped cream (which we do).
This is a crock-pot recipe. It could probably be baked at 325F, with the pan the pudding is in set in a larger pan of hot water. But I find it easy and convenient to use the crock-pot, besides you don’t have to use the whole oven; the crockpot saves energy.
RECIPE FINDER: Old-Time Tomato Soup Cake
By Julie Rothman, Special to The Baltimore Sun
Lois Peregoy, an 80-year-old grandmother from Baltimore, was looking for a recipe she lost long ago for a cake made with tomato soup.
Harriett Heyman, also from Baltimore, had the recipe that Peregoy was looking for. She found it in her old Campbell’s soup cookbook that she purchased with saved soup-can labels shortly after she was married in the 1960s.
Many other readers also had this recipe in their collections. It clearly was a popular cake back then, and it is easy to understand why. This is a moist and tasty spice cake that would still be terrific to serve today.
I decided to make the cake in a bundt pan and I added the optional nuts and the raisins. It did not need frosting and was very good served with a dollop of whipped cream.
If you make it as a layer cake, it will need a cream-cheese or white frosting of some kind.
TOMATO-SOUP CAKE
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup shortening
1 (10 3/4-ounce) can condensed tomato soup (divided use)
2 eggs
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350 degrees. Grease two 8-inch round layer pans or 1 tube or bundt pan. Sift dry ingredients together in a large bowl. Add shortening and
1/2 can soup. Beat on medium speed for 2 minutes with electric mixer or 150 strokes by hand. Add remaining soup and eggs. Beat 2 more minutes, scraping bowl frequently. Stir in nuts and/or raisins, if using.
Pour batter into prepared pan or pans. Bake 30 to 35 minutes if using 8-inch pans or 55 to 60 minutes in tube or bundt pan. Test with a toothpick to make sure cake is completely baked.
Let stand 10 minutes; remove from pan and cool on rack. Frost with a cream-cheese frosting or use your favorite white frosting, if desired.
Serves 8 to 10.
Old Fashioned Oatmeal Cookies
Amount Measure Ingredient Preparation Method
2 tbsps oil
2 eggs
3/4 cup sugar
1/2 c nonfat dry milk powder
1/2 cup water
3/4 c unsweetened applesauce
1 1/4 c whole wheat flour
1/3 c soy flour
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
2 1/2 c rolled oats
*Preheat over to 350°
*beat shortening, sugar and eggs until smooth *Add powdered milk, applesauce and water and mix thoroughly.
*in a small bowl, sift together flours, soda, baking powder, spices and salt.
*Add dry flour mixture to liquids and mix on low speed until blended and smooth *Stir in oats until thoroughly moistened.
*Drop dough by 1/8 cup portions onto lightly greased cookie sheets - about 2 1/2 inch centers.
*Bake 20-22 minutes until lightly browned.
*Cool on a wire rack.
A nutritious ‘bread’ type oatmeal cookie as an alternative to the sugar and shortening ‘crispies’ that are generally made.
You can substitute other spices for the cinnamon and nutmeg. One of my favorites is allspice and cardamon.
Confederate Pudding
12 slices homemade-type bread (sliced thin)
jelly or jam to taste
butter
1 pint milk
2 beaten eggs
Cover each slice of bread with jam or jelly. Butter a glass baking dish and arrange bread in 2 layers. Mix milk and beaten eggs well. Pour over bread. Let stand until milk mixture has soaked bread thoroughly, 10 to 15 minutes (or you can refrigerate overnight). Bake at 325 degrees until pudding is firm, about 20 minutes (longer if refrigerated)
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