Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://groups.yahoo.com/group/FSRecipes/message/804
I haven’t tried this but this recipe comes from
“Cooking with Home Storage” by Peggy Layton.
10-12 pieces bacon cooked,
1/2 c chopped onion,
1/2 c
flour,
8 c milk,
2tsp salt, 1/2 tsp pepper, 1/2 tsp
celery salt,
2 c corn
Cook bacon, add onion and cook. Add flour to form a
ball. Then whip in the milk until it forms a thick
and smooth sauce. Add the corn and all other
ingredients to taste.
Might be worth dividing by 4 and trying a small batch?
Mar
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Grandma’s Potato Biscuits
4 - 4 1/2 cups all-purpose flour, divided
1 package active dry yeast
1 Tbsp. sugar
1 1/2 tsp. salt
1 cup skim milk
3 Tbsp. vegetable shortening
1 cup unseasoned mashed potatoes, room temperature*
2 eggs
* Instant mashed potatoes may be substituted
In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt;
mix well.
Heat milk and shortening until very warm (120-130 degrees);
shortening does not need to melt. Add flour to mixture. Add potatoes
and eggs. Blend at low speed until moistened, then beat 3 minutes at
medium speed. Gradually stir in enough remaining flour to make a
soft and slightly sticky dough. Knead 8 minutes by hand or with
dough hook.
Place dough in a lightly greased bowl, turning once to coat. Cover
and refrigerate at least 2 hours.
Turn dough out onto a lightly floured surface and roll or pat to 1/2-
inch thickness. Cut dough with a 2 1/2-inch biscuit cutter and place
on baking sheet lightly coated with cooking spray. Cover, let rise
in a warm (80ºF) place until doubled in size.
Bake in preheated 400 degrees oven 11 to 13 minutes or until golden.
Remove from pans and cool on wire rack or serve immediately.
Tip: Freeze unseasoned, leftover mashed potatoes in 1 cup portions.
Variation: Substitute 1 cup cooked, mashed sweet potatoes for white
potatoes and add 1 teaspoon grated orange peel.
Makes 20 golden, fluffy biscuits.
Nutrition analysis (per serving):
Calories: 134
Carbohydrate: 22 g
Protein: 4 g
Fat: 3 g
Sodium: 200 mg
Source: Kansas Wheat Commission
Homemade Baking Powder Recipe
Royal Baking Powder was a single-acting product made years ago. Here’s
a recipe for single-acting baking powder you could use in old recipes
calling for Royal brand.
2 tablespoons cream of tartar
1 tablespoon baking soda
1 tablespoon cornstarch
Combine ingredients and store tightly covered. For double-acting
baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of
cream of tartar for each teaspoon needed.
Click here to return to http://www.dianaskitchen.com/
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Oatmeal Sally Lunn
This is a delicious rich bread to serve with meals. I love batter
breads because they are so easy to make without the kneading. With
today’s modern appliances, kneading is a thing of the past, but I
remember sweating to the oldies while I kneaded batter for 5-10 loaves
at a time!
One of our favorite ways to eat this is toasted with butter and
homemade strawberry-blueberry jam (see the pectin box for freezer
strawberry jam and add 1 C. of blueberries - luscious!).
2-1/4 to 3 C. flour
1 C. rolled oats, either quick or old-fashioned
1/2 C. sugar
1 pkg. quick-rise yeast
1/2 tsp. salt
1/2 C. water
1/2 C. milk
1/2 C. butter, melted
3 eggs
Grease a 10” tube or Bundt pan.
Mix 1 C. of the flour with oats, sugar, yeast, and salt.
Heat the water, milk, and butter to about 120 degrees - “very warm.”
Add this to the dry ingredients and beat until smooth. Stir in enough
remaining flour to make a stiff batter.
Cover and let rise until doubled - if it is warm, this should take
about 40 minutes.
Stir the dough down and pour into the prepared pan. Cover and let rise
again until doubled, about 40 minutes.
Bake at 400 degrees 25-30 minutes, or until golden brown. Cool on a
wire rack about 5 minutes, turn out , and finish cooling on rack (we
love this HOT!).
US inflation rate at 17-year high
US inflation accelerated at its fastest pace in 17 years in June, official figures have shown, driven higher by surging energy prices
Consumer prices were 5% higher than a year ago and rose 1.1% on a monthly basis, the Labor Department said.
Federal Reserve boss Ben Bernanke has warned that the threat of rising inflation has intensified recently.
Minutes from the Fed’s latest meeting on interest rates indicated the next move in borrowing costs could be up.
It faces the dilemma of having to stem the rise in inflation while not further choking an economy under serious strain.
‘Fed in a hole’
June’s annual inflation increase was the highest since 1991 while the monthly jump is the sharpest since September 2005.
In his second day of congressional testimony on Wednesday, the Fed boss said inflation was too high and it was a key objective for the central bank to bring it down.
Many analysts now believe that the central bank may have to leave borrowing costs on hold, or even increase them, as it tries to steer a faltering economy through turbulent times.
This increases concern that the Fed is not going to be able to lower interest rates if the economy remains weak
Gary Thayer, from Wachovia Securities
At the same time as inflationary pressures are rising, the US faces a severe housing slump, a credit crunch and financial market turmoil stemming from the collapse of the sub-prime mortgage market.
According to minutes of the Fed’s interest rate meeting in June, policymakers believed “the next change in the stance of policy could well be an increase” due to “upside risks to inflation and inflation expectations”.
The impact of surging living costs in June “really puts the Fed in a hole,” said Alan Ruskin, an economist at RBS Greenwich.
Gary Thayer, from Wachovia Securities, agreed that the Fed was facing a tricky balancing act.
“This increases concern that the Fed is not going to be able to lower interest rates if the economy remains weak.”
But he added: “And as long as the economy remains weak, it will be hard for the Fed to raise rates to fight inflation.”
Energy surge
Energy prices were the main driver of price growth, and were 6.6% higher in June as the cost of petrol, natural gas and heating oil increased.
But expectations that that a slowing US economy will dampen demand for oil helped crude prices fall more than $4 to below $135 a barrel, their second sharp daily fall.
Annual core inflation, which strips out volatile fuel and food prices, touched 2.4%.
The surge in living costs has dented the earning power of Americans.
Average weekly wages, after adjusting for inflation, fell by 0.9% in June - the biggest monthly decline in 24 years, the Department said.
Story from BBC NEWS:
http://news.bbc.co.uk/go/pr/fr/-/2/hi/business/7509729.stm
Published: 2008/07/16 22:08:24 GMT
© BBC MMVIII
http://groups.yahoo.com/group/FSRecipes/message/625
Here’s a recipe for White Bean and Potato Pie:
2 cups dried navy beans
5 cups water
4 garlic cloves, peeled
9 tablespoons olive oil
2 1/2 teaspoons salt
2 medium onions, peeled and thinly sliced
1/2 pound russet potatoes, peeled and diced
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1 tablespoon fine dry bread crumbs
1/2 cup freshly grated Parmesan cheese
3 eggs, lightly beaten
1 tablespoon minced parsley
Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons
of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer,
uncovered, for 1 hour, or until the water has been absorbed. Transfer the
beans and garlic to the bowl of a food processor fitted with the metal blade
and puree them.
While the beans are simmering, heat 6 tablespoons of the olive oil in a
medium skillet. Add the onions and potatoes and cook over medium-low heat
for 12 to 15 minutes, until the onions are golden and the potato tender.
Stir in the tomato paste and pepper flakes. Season with black pepper and 1
teaspoon of the salt.
Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat
the oven to 350 degrees F.
Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the
remaining 1/2 teaspoon salt, and the remaining 1 tablespoon of olive oil.
Beat in the eggs. Scrape the mixture into the pie plate, smoothing the
surface with a spatula.
Cover the beans with the onion and potato mixture, spreading it evenly over
the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove
from the oven and sprinkle with the minced parsley. Serve warm.
http://groups.yahoo.com/group/FSRecipes/message/685
Any Old Fruit Cake
Makes two 9”x13” cakes
4 cups flour
2 tsp. Cinnamon
1/2 tsp. cardamon
1 tsp. cloves
1 tsp. salt
4 tsp. baking soda
Sift above ingredients together.
2 cups sugar
1 quart of old fruit with juice (food storage)
2 eggs
Whip sugar and fruit together to cream, add eggs, beat well.
Slowly incorporate dry ingredients and add
1 cup oil
Mix together
Put into two grease 9”x13” cake pans
Bake at 350 degrees for 35-40 minutes
http://groups.yahoo.com/group/FSRecipes/message/673
Time & temp at the bottom. Chuck
MASTER MIX & HOW TO USE
Master Mix
Recipe By :Ruth C. Holder, Thorpe Ir. H.S., Hampton, Virginia
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
9 cup sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoon cream of tartar
4 tablespoon sugar
1 cup nonfat dry milk powder
2 cup shortening which does not require
refrigeration
Sift together dry ingredients three times. Cut in shortening with pastry
blender or two knives until mixture looks like coarse corn meal. Store in
covered container at room temperature.
NOTES :
To be used for biscuits, griddle cakes, muffins, etc. To measure the master
mix, pile it lightly into cup and level off with a spatula.
SOURCE:
Favorite Recipes of Home Economics Teachers - Casseroles including Breads”
COPYRIGHT:
“Favorite Recipes Press Inc. 1965”
Master Mix - How To Use The Master Mix
Recipe By :Ruth C. Holder, Thorpe Ir. H.S., Hampton, Virginia
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
BISCUIT: (15 to 20 small)
3 cups Master Mix
2/3 up to 1 cup water
GRIDDLE CAKES (18) WAFFLES (6)
3 cups Master Mix
1 1/2 cups water
1 egg
MUFFINS (12)
3 cups Master Mix
2 tablespoons sugar
1 cup water
1 egg
GINGERBREAD (8x8)
2 cups Master Mix
4 tablespoons sugar
1/3 cup water
1 egg
1/2 cup molasses
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
OATMEAL COOKIES (4 Dozen small)
3 cups Master Mix
1 cup sugar
1/3 cup water
1 egg
1 teaspoon cinnamon
1 cup quick rolled oats
DROP COOKIES (4 Dozen small)
3 cups Master Mix
1 cup sugar
1/3 cup water
1 egg
1 teaspoon vanilla
1/2 cup nuts -OR- chocolate chips
COFFEE CAKE (8x8)
3 cups Master Mix
1/2 cup sugar
2/3 cup water
1 egg
Topping*
1/2 cup brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
YELLOW CAKE (8x8)
3 cups Master Mix
1/2 cup sugar
2/3 cup water
1 egg
1 teaspoon vanilla
CHOCOLATE CAKE (8x8)
3 cups Master Mix
1/2 cup sugar
2/3 cup water
1 egg
1 teaspoon vanilla
1/2 cup cocoa
BISCUIT:
(15 to 20 small)—
Heat oven to 400. Combine mix and water just until blended. Knead 10 times.
Pat or roll out lightly cut and place on greased pan. Bake at 400 about 10
minutes
GRIDDLE CAKES (18)
WAFFLES (6):
Mix just until blended. Fry griddle cakes on hot griddle. Bake waffles in
waffle iron.
MUFFINS (12)
Heat oven to 400. Combine sugar with mix. Combine egg and water, mix the
two together until just moistened. Mixture will be slightly lumpy. Divide
into 12 greased muffin cups. Bake at 400 about 20 minutes.
GINGERBREAD (8x8)
Grease & flour the bottom only of an 8x8 inch pan. Heat oven to 350. Mix all
dry ingredients thoroughly. Mix egg and water, add half to dry ingredients.
Beat 2 minutes, add remaining liquid and beat 1 more minute. Pour into
prepared pan and bake at 350 about 40 minutes.
OATMEAL COOKIES (4 Dozen small)
Heat oven to 350 Mix until thoroughly blended. Drop onto cookie sheets Bake
at 350 F 10 to 12 minutes.
DROP COOKIES (4 Dozen small)
Heat oven to 350 Mix until thoroughly blended. Drop onto cookie sheets Bake
at 350 F 10 to 12 minutes.
COFFEE CAKE (8x8):
Grease & flour the bottom only of an 8x8 inch pan. Heat oven to 400. Mix
topping ingredients; set aside. Combine all cake ingredients and beat until
thoroughly combined and smooth. Pour into prepared pan. Sprinkle topping
over. Bake at 400 F. about 25 minutes.
YELLOW CAKE (8x8)
Grease & flour the bottom only of an 8x8 inch pan. Heat oven to 350. Mix all
dry ingredients thoroughly. Mix egg, water & vanilla, add 2/3 to dry
ingredients. Beat 2 minutes, add remaining liquid and beat 1 more minute.
Pour into prepared pan and bake at 350 about 40 minutes.
CHOCOLATE CAKE (8x8)
Grease & flour the bottom only of an 8x8 inch pan. Heat oven to 350. Mix all
dry ingredients thoroughly. Mix egg, water & vanilla, add 2/3 to dry
ingredients. Beat 2 minutes, add remaining liquid and beat 1 more minute.
Pour into prepared pan and bake at 350 about 40 minutes.
SOURCE:
Favorite Recipes of Home Economics Teachers - Casseroles including Breads
Copyright:
“Favorite Recipes Press Inc. 1965”
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MEAT LOAF (Food Storage)
2 eggs, slightly beaten
3/4 c. milk
2 lbs. lean ground beef
1 c. cooked, mashed pinto beans
1/2 c. oatmeal
1/2 tsp. sage
1 pkg. dry onion soup mix
1 tsp. salt pepper to taste
Mix ingredients thoroughly but lightly or meatloaf will be tough. Pat into a
greased loaf pan. Bake in oven at 350F for one hour.
http://groups.yahoo.com/group/FSRecipes/message/664
Homemade Hamburger Helper
First make the Homemade Hamburger Helper Seasoning Mix and store it in a
re-sealable container:
Hamburger Helper Seasoning Mix
1 1/4 tsp. black pepper
1 Tbsp. garlic powder
2 Tbsp. dried parsley
1/3 cup instant onion
3 Tbsp. onion powder
1 Tbsp. salt
1 2/3 cup nonfat dry milk powder
3 1/2 Tbsp. beef bouillon granules
Yield: 5 1/2 cup servings
Then pick the meal you want to make:
Cheeseburger Casserole
Brown one pound hamburger, drain fat. Add 1 cup water, 1 cup uncooked macaroni,
one 16-oz. can chopped tomatoes, and 1/2 cup seasoning mix. Simmer covered 20
minutes or until macaroni is tender. Remove from heat, add 1/2 cup grated
cheese.
Chili Tomato Macaroni
Brown one pound hamburger; drain off fat. Add one cup water, one cup uncooked
macaroni, one 16-ounce can chopped tomatoes, one Tbsp. chili powder and 1/2 cup
seasoning mix. Simmer covered 20 minutes or until macaroni is tender.
Potato Casserole
Brown one pound hamburger, drain off fat. Add 3/4 cup water, 6 peeled and thinly
sliced potatoes, 2/3 cup seasoning mix. Simmer covered 20-30 minutes or until
potatoes are tender. Stir. Uncover and cook until excess water is evaporated.
Hamburger Helper Seasoning Mix 2
2 cups Nonfat Dry Milk — instant 1 cup Cornstarch 1/4 cup Chicken or Beef
Bouillon Granules 2 tablespoons Onion Flakes — dried 1 teaspoon Thyme — dried
1 teaspoon Black Pepper 2 tablespoons Parsley — dried 1 tablespoon Garlic
Powder Mix the ingredients together in a large bowl and store in an airtight
container in a cool, dry place.
To Use:
Chili Mac Brown one pound ground beef and drain. Add one cup water, 1 1/2 cups
of uncooked pasta, 30 oz canned chopped tomatoes, one tbsp chili powder and 1/2
cup seasoning mix. Simmer covered 20 minutes or until pasta is tender.
Ground Beef Stroganoff Brown 1 lb ground beef; drain. Add 2 cups water, 1/2 cup
seasoning mix and 2 cups uncooked egg noodles and stir. Bring mixture to a boil,
reduce heat and simmer covered for 15-20 minutes or until noodles are tender.
Top with 1/2 cup sour cream. Serve immediately.
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COLUMBUS OHIO STAKE
Basic Food Storage Recipes
February 1999
SUPER DUPER DRY SOUP MIX
(suitable for dry-pack cans or pouches)
MIX TOGETHER:
1 pound split green peas 1 pound pearl barley
1 pound alphabet or elbow macaroni 1 pound lentils
1 pound whole wheat berries *4 cups dried onion flakes
1 pound rice (not brown rice, it will turn rancid)
(*fresh onion could be used instead when soup mix recipe is cooked) Copy super
duper soup recipe and place in a plastic bag in each can or pouch of soup mix or
use permanent black marker and copy the soup recipe on all the boxes that you
store the soup mix cans or pouches in.
SUPER DUPER SOUP
MIX TOGETHER IN LARGE KETTLE:
2 quarts water
1 1/3 cups dry soup mix
1 tablespoon salt
*2 onions, diced( only if dried onions weren’t added to mix)
Bring to rolling boil then REDUCE HEAT and SIMMER one to one and a half hours.
ADD:
2 carrots, cleaned and diced
2 celery stalks, cleaned and diced
1/4 head chopped cabbage
1 pint canned tomatoes or tomato sauce
SIMMER 20 more minutes then serve with homemade bread or biscuits. (Any meat
such as hamburger, knuckle bones, etc.can be added to the water at the boiling
stage if desired.)
FRENCH MARKET SOUP MIX
(suitable for dry-pack cans or pouches)
MIX TOGETHER ANY COMBINATION OF THE FOLLOWING DRIED LEGUMES IN ONE POUND
QUANTITIES TO EQUAL 9 POUNDS TOTAL:
black turtle beans navy beans
great northern beans pinto beans
split green peas red beans
split yellow peas black eyed peas
baby lima beans cranberry beans
lentils anasazi beans
ADD ONE POUND DRIED WHOLE WHEAT BERRIES TO LEGUMES FOR A TOTAL OF 10 POUNDS.
Copy French Market Bean Soup recipe and place in a plastic bag in each can or
pouch of soup mix or use permanent black marker and copy the soup recipe on all
the boxes that you store the soup mix cans or pouches in. (CAUTION: spices do
not store well, add when making soup.)
FRENCH MARKET SOUP
INGREDIENTS:
2 cups french market soup mix water
1 large onion, peeled 1 bay leaf
1 large onion, diced 1/2 teaspoon lemon pepper
1/2 teaspoon salt 1 pint whole/or diced tomatoes
One honey-baked ham bone or ham hock (optional)
1 teaspoon each: garlic powder
dried basil
dried oregano
dried parsley flakes
onion powder/or onion flakes
chili powder
Rinse dry soup mix in a strainer and place immediately in a large kettle with
one large onion and 2 quarts water. Bring to a full boil, cover, and remove from
heat. Let sit for one hour or refrigerate overnight. Drain and rinse beans,
discarding onion. Put legumes/wheat back in pot with the diced onion, bay leaf,
and ham bone then cover with two quarts of fresh water. Bring to a full boil,
cover, reduce heat and simmer one hour or until legumes/ wheat are tender. Stir
in tomatoes and spices then bring to a boil again. Lower heat to simmer and cook
uncovered for 30 minutes more. Remove ham bone from soup, discard fat and bone,
chop any meat and return to soup. Soup freezes well!
BEAN SOUP, QUANTITY RECIPE
makes about 30 one-cup servings
2 pounds dried navy beans 6 quarts cold water
2 meaty ham hocks or ham bone 2 cups finely chopped onion
2 cups finely chopped celery, with tops 1 cup finely chopped carrots
1 large clove garlic, minced 1/2 teaspoon dried oregano
1/2 cup minced parsley 1 teaspoon Worcestershire Sauce
Pick over beans and soak overnight in large bowl in refrigerator. Drain and
rinse. Place beans in soup kettle with cold water and ham hocks. Simmer gently
about two hours. Remove ham hock, remove fat, dice meat and return to kettle
with all the remaining ingredients. Simmer one hour or until beans are tender.
Taste and adjust seasonings to taste. Makes about 7 1/2 quarts.
WHEAT AS A MEAT REPLACEMENT
Whole wheat berries can be cooked in a pressure cooker or crockpot and
refrigerated up to five days for convenience in adding wheat into daily cooking
routines thus reducing your overall grocery budget. An additional cupful of
cooked wheat in most casseroles, soups, or stews is a great way to begin to
incorporate more “wheat for man.” Cooked wheat is a great replacement for cooked
hamburger and other red meats in many recipes. To gently ease your family into
whole-wheat consumption, substitute half cooked wheat for half the meat in your
favorite casseroles, main dishes, soups, stews, etc. then increase to total
grains as desired. This simple technique can reduce your grocery budget and free
up more dollars for additional food storage items. Incorporating grains is the
best way to use, rotate, and replace your basic food storage. Church leaders do
not advocate or promote a meat-free diet, but increasing whole grain consumption
has been proven to lower cholesterol, and assist in fighting cancer and heart
disease.
CROCKPOT COOKED WHEAT
makes 6 cups
2 cups whole wheat berries, rinsed and drained 6 cups warm water
Place rinsed and drained wheat with 6 cups of warm water in 2 1/2 quart crockpot
and cover. Turn setting to high and cook one hour. Stir, replace lid and cook an
additional 30 minutes. Stir and replace lid. Turn off crockpot, unplug, and let
contents sit undisturbed at least one hour. All but one to one-half cup of
liquid should be absorbed. Pack cooked wheat in 1 - 2 cup containers and freeze
or store tightly covered for up to 5 days in refrigerator. Reheat and add milk
and honey for breakfast cereal or add one cup to any bread recipe that yields
three loaves. Use in any casseroles or soups to replace half the ground meat or
in wheat stew, vegetable soup or chili as a total meat replacement.
PRESSURE COOKED WHEAT
2 cups whole wheat berries, rinsed and drained 2 quarts warm water
Place wheat and water in 4 quart pressure cooker. Place lid on cooker and bring
to 10 pounds pressure per manufacturer’s instructions. Cook for 8 minutes.
Remove from heat and set aside for 1 to 2 hours or until pressure has dropped
and most of the liquid has been absorbed. Refrigerate in tightly covered
containers for up to 5 days or freeze. (if cooked wheat will be used as a meat
replacement then bouillon cubes can be added for a flavor boost.)
WHEAT CHILI
4 cups cooked wheat and broth (pressure cooked or crockpot wheat)
2 large onions, chopped
1 large bell pepper, seeded and chopped (optional)
1 quart canned whole tomatoes 1 package chili seasoning mix
2 teaspoons chili powder 2 cups cooked pinto or kidney beans, optional
Combine one cup of wheat broth, onions, and bell pepper in skillet. Cook until
liquid is absorbed and vegetables are softened. Combine this mixture and
remaining ingredients in large saucepan or soup pot and simmer for 30 minutes.
Serve with wheat thins or homemade wheat bread.
WHEAT STEW
makes 8 servings
4 cups cooked wheat and broth ( pressure cooked or crockpot wheat)
1 pound whole kernel corn
2 medium onions, chopped
2 cans condensed tomato soup
4 ounces shredded cheddar cheese
1 large bell pepper, seeded and diced (optional)
1/2 teaspoon black pepper
In large skillet cooked chopped onions and bell pepper in wheat broth until
soft. Add wheat, corn, and soup. Cook and stir until liquid is reduced by half.
Sprinkle with pepper and add cheese. Stir until cheese is melted. Serve with
breadsticks or whole wheat bread.
MAIN DISH “SHEPHERD’S” PIE
makes 4 - 6 servings
2 cups cooked whole wheat 1 can cream of mushroom soup
1/2 teaspoon pepper 1 lb. can of frenched green beans 1/4 cup water (with 1
heaping tablespoon instant powdered milk)
2 3/4 cup water (with 2/3 heaping cup instant powdered milk)
2 cups instant potato flakes 2 - 4 ounces shredded cheese
( lowfat cheddar or co-jack is best)
In greased 2 quart glass casserole dish combine cooked wheat, soup, and
undrained green beans and 1/4 cup reconstituted powdered milk. Cover and
microwave on high for 5 - 6 minutes or until mixture is hot and bubbly, sprinkle
with pepper. In separate microwave bowl combine the remaining powdered milk and
water. Heat 1 - 2 minutes then whisk to completely dissolve milk. Add potato
flakes to milk and whisk until smooth. Spoon potato mixture generously over warm
casserole. Bake 20 minutes at 375 or until heated through. Sprinkle with
shredded cheese, bake for three more minutes or until cheese is melted then
serve.
MEATLESS CHEESE “BURGER” PIE
serves 4 to 6
PASTRY: 1 1/3 cups whole wheat flour
1/2 cup vegetable shortening
3 - 4 tablespoons ice water, added one at a time as needed
Cut shortening into flour until crumbly. Add one tablespoon of ice water at a
time, stirring with a fork each time until mixture is moist and forms a ball.
Pat pastry into bottom and up the side of a deep dish pie plate or round 8” cake
pan.
FILLING: 3 cups cooked whole wheat
3/4 cup onion, finely chopped
1 clove garlic, minced
1/4 cup white flour
2 tablespoons powdered milk
1/3 cup water
1/3 cup dill pickle juice
1/2 cup chopped dill pickles
2 cups lowfat shredded cheddar or american cheese
Preheat oven to 425 degrees. Stir flour and powdered milk together. In large
skillet over medium combine cooked wheat, onions, garlic, flour mixture, water,
pickle juice, pickles and half of the cheese. Cook until well combined then
spoon into prepared pastry. Bake 15 minutes then sprinkle with remaining cheese.
Bake about 5 more minutes or until crust is browned and cheese is melted.
TURKEY CHEESE NIBBLERS
makes 12 - 18
2 cups whole wheat flour 2 teaspoons baking powder
1/2 teaspoon salt 2/3 to 3/4 cup water
1/4 cup nonfat instant powdered milk 1/2 cup vegetable shortening
2/3 cup lowfat shredded cheddar cheese
1/2 cup finely diced smoked turkey breast
Heat oven to 450 degrees. Mix flour, baking powder, salt and powdered milk in
medium bowl. Use a pastry blender, cut in shortening until mixture is crumbly.
Stir in cheese and turkey. Add just enough water to form a soft dough. Turn
dough onto lightly floured surface and knead gently 10 times. Pat dough into 8
inch square on ungreased non-stick baking sheet. Cut in half crosswise then cut
each half into 6 to 9 strips. Bake 12 minutes or until golden brown. Serve hot
or cold with mustard or ketchup.
WHITE CHILI
makes 10 cups
4 skinless, boneless chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cans, 14 1/2 ounces each, fat-free chicken broth
4 cups cooked great northern or cannellini (white kidney) beans**
2 cups cooked great northern or cannellini beans, mashed**
2 cans, 4 1/2 ounces each, chopped green chiles
3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper
Optional toppings: sour cream and chopped fresh cilantro
Cut chicken into bite-size pieces. Place in dutch oven or other heavy kettle and
saute with onion, and garlic and vegetable oil over medium-high heat. Cook for
10 minutes or until chicken is done. Stir in broth, beans, chiles, and spices.
Bring to a boil. Cover, reduce heat, and simmer for 30 more minutes. Serve with
sour cream and cilantro topping.
BROWN RICE AND LENTILS
serves 6
2 tablespoons vegetable oil 2 large onions, chopped
3 medium carrots, diced 1 cup celery, diced
1 clove garlic, minced 3 cups warm water
2 cans fat-free chicken broth (about 14 1/2 ounces each)
1 cup brown rice 1 cup lentils, sorted and rinsed
1 pint canned whole tomatoes 1 bay leaf
1/2 teaspoon dried basil 1 teaspoon oregano
1/2 teaspoon pepper salt to taste
In large, heavy saucepan heat oil over medium-high heat. Saute onion and garlic
until transparent but not browned. Add carrots and celery and cook two more
minutes. Add chicken broth, water, rice, lentils, tomatoes, bay leaf, basil, and
oregano. Crush tomatoes against saucepan with back of spoon. Bring to a boil
then reduce heat. Cover and simmer for an hour or until rice and lentils are
tender and mixture is thick like stew. Add more chicken broth or water to serve
as soup. Remove and discard bay leaf. Stir in pepper and salt to taste.
BARLEY MUSHROOM SKILLET
serves 4
1 cup pearl barley
1 can fat-free chicken broth, about 14 1/2 ounces
2 cups water
2 tablespoons vegetable oil
3 cups sliced mushrooms
1 clove minced garlic
1 small onion, diced
3/4 teaspoon lemon pepper
1/4 teaspoon dried basil
salt to taste
Place barley on jelly roll pan and bake for 15 minutes at 350 degrees or until
light golden brown. Combine water and broth in medium saucepan. Bring to a boil
over high heat then add toasted barley. Reduce heat, cover, and simmer 45
minutes or until barley is tender, stirring occasionally to prevent sticking.
Drain, reserve and freeze broth for breadmaking or other cooking. Set barley
aside. Heat oil in large skillet over medium heat. Saute mushrooms, garlic,
onion 5-7 minutes or until tender. Add barley, lemon pepper, and basil. Cook and
stir until heated through. Add salt to taste.
BARLEY BELL PEPPER SALAD
makes 6 - 8 servings
4 cups warm water
1 1/2 cups pearl barley, rinsed and drained
1/2 cup cider vinegar
3 tablespoons honey
3 tablespoons fresh dill, chopped fine
2 tablespoons olive oil
1/2 cup each, chopped red, yellow, and green bell peppers
1/4 cup minced onion
Combine water and barley in 2 quart saucepan. Bring to a boil over high heat.
Reduce heat to low, cover pan, and cook about an hour or until barley is tender
and the liquid is absorbed. Combine the warm barley, vinegar, honey, dill, and
olive oil in large bowl. Stir in bell peppers and onions. Cover and refrigerate
for 2 hours before serving.
MEXICALI RICE
makes about 4 cups
1 can fat-free chicken broth, about 14 1/2 ounces
1/3 cup cold water
1/2 teaspoon tumeric
1 1/4 cup long grain white rice
1/2 cup medium or hot salsa
1 chopped tomato
pepper to taste
chopped parsley to garnish
Place broth, water, tumeric, rice, and salsa in medium saucepan. Bring to boil.
Cover saucepan with tight-fitting lid and remove from burner. Rice should be
tender and liquid absorbed in 25 to 30 minutes. Stir in chopped tomato, reheat
if needed, then season with pepper as desired. Sprinkle with chopped parsley.
Serve.
MEXICALI VEGGIE RICE
makes 4 cups
1 tablespoon canola oil
1 large tomato, chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 cup long grain white rice
1/3 cup water
1 can fat-free chicken broth, about 14 1/2 ounces
2 carrots, cooked and diced
1/2 cup frozen peas, thawed
salt and pepper to taste
Heat oil in large saucepan over medium heat. Saute tomato, onion, garlic, and
herbs until onion is transparent. Add rice, cook over medium heat until rice is
lightly browned, stirring frequently. Add broth and water to saucepan. Heat to
boiling then reduce heat to a simmer. Cover and cook about 20 minutes or until
rice is tender. Add carrots and peas then cook five more minutes. Salt and
pepper to taste.
SPANISH LENTIL SOUP
serves 10
1 large onion, diced
1 bell pepper, seeded and diced
4 tablespoons olive oil
2 tablespoons flour
1 pint whole tomatoes, chopped
2 cups dried lentils, do not soak
4 carrots, peeled/ cut into thin coins
1/2 cup whole wheat berries
8 cups water
1 tablespoon salt
2 teaspoons pepper
Place olive oil, onion, and bell pepper in large kettle. Saute over medium heat
until soft. Stir in flour. Add water, lentils, whole wheat, tomatoes, and
carrots. Cover and simmer over low heat for about ninety minutes. Add salt and
pepper cook 20 minutes more or until wheat berries are cooked and only slightly
chewy.
SPLIT PEA SOUP
4 cups dried split peas
3 quarts water
1 ham bone
1 cup chopped celery
1/2 cup chopped onion
1 cup carrots, cut in coins
2 bay leaves
1/4 teaspoon dried thyme
salt and pepper to taste
Pick over peas and rinse. Combine peas and water in a dutch oven or heavy-weight
kettle. Bring mixture to boil. Simmer two minutes. Remove from heat, cover
tightly and let stand one hour. Add ham bone, vegetables, bay leaves, and thyme
to peas. Heat to boiling. Reduce heat and simmer, covered, about 2 hours or
until carrots are soft. Remove bay leaves from soup. Remove one cup of soup.
Puree in blender or with a potato masher and return to kettle. Remove ham bone,
discard and fat. Dice meat and return to soup. Add salt and pepper to taste,
serve with cornbread or in homemade breadbowls.
BLACK BEAN SOUP
makes 5 one cup servings
1 1/2 cups dried black beans 4 cups soaking water
vegetable oil 2 medium onions, chopped
2 cloves minced garlic 1 cup chopped tomatoes
1 teaspoon dried oregano 1/2 teaspoon dried crushed thyme
salt and pepper to taste sour cream to garnish, optional
fresh parsley to garnish, optional
Pick over and clean beans. Rinse then place in bowl with soaking water. Place in
refrigerator to soak overnight then drain and discard water. Add enough
vegetable oil to large saucepan to saute onion and garlic. Saute over medium
heat about 2 minutes then add tomatoes and herbs. Cook about five more minutes
then add drained beans to saucepan, cover with 3 cups water and heat to boiling.
Reduce heat and simmer, covered about 2 hours. Add more water if necessary to
prevent beans from drying out. When beans are tender drain and reserve bean
broth. Process beans in blender or food processor until smooth. Add enough of
the reserved bean broth to make soup consistency. Return soup to saucepan and
heat through. Season as desired with salt and pepper. Ladle soup into bowls and
top with sour cream and sprinkle with parsley as desired.
BLACK BEAN SALAD
makes 6 servings
2 cups cooked blacked beans, drain and rinse
1 cup chopped fresh tomatoes 1/4 cup chopped onion or green onion 1/2 cup
chopped celery 1/2 cup fat-free italian dressing
Combine beans, chopped tomatoes, onion and celery Gently stir in italian
dressing, toss lightly. Refrigerator 2 - 3 hours. Serve as is or on bed of
lettuce.
BLACK BEAN DIP
makes about 1 1/2 cups
vegetable cooking spray 2 cups cooked black beans
1 clove minced garlic 1 medium onion, minced
4 ounces shredded cheddar cheese 1/3 cup water
1 - 2 green onions, chopped 2 teaspoons chopped Cilantro, optional
Rinse and drain beans. Spray small iron skillet with cooking spray. Cook minced
onions and garlic in 1 tablespoon of water until tender. Process beans and
cheese and 2 ounces of the water in food processor or blender until almost
smooth. Add remaining water if needed to achieve good dipping consistency.
Remove from processor and stir in chopped green onion and cilantro. Spread on
warm whole wheat flatbread and top with salsa and sour cream /or with tortilla
chips.
SOUPER RICE
makes 4 to 6 servings
One 10 1/2 ounce can vegetable soup 1 1/2 soup cans of water
1 cup white enriched rice
Place soup and water in saucepan. bring to a boil. Add rice, cover and reduce
heat. Cook 20 to 25 minutes or until rice is fluffy and soup is absorbed.
REFRIED BEANS
makes about 3 cups
1 1/4 cups dried pinto beans cooking water
1 tablespoon vegetable oil 1 large onion, diced
salt and pepper to taste 2 tablespoons cheddar cheese
(lowfat, shredded)
Sort and pick over beans. Rinse thoroughly then put in large saucepan. Cover
beans with 4 cups water and heat to boiling. Boil uncovered for 3 minutes.
Remove from heat, cover tightly and let stand one hour. Drain beans and cover
with 4 cups clean water. Heat to boiling then reduce heat and simmer, covered
about 1 1/2 to 2 hours or until beans are tender. Drain, reserving 2 cups of
bean broth. Put canola oil in iron skillet and heat over medium heat. Saute
onion until tender and add one cup of beans and one cup of bean broth to
skillet. Cook over medium high heat mashing beans with a potato masher or
spatula until nearly a smooth paste. Add half of the remaining beans and liquid
and continue to cook and mash the beans. Add the remaining beans and liquid.
Mash until smooth, season with salt and pepper then sprinkle with 2 tablespoons
low-fat shredded cheddar cheese to garnish. Serve with hot rice.
LAYERED MEXICAN DIP
makes 8 servings
3 cups prepared refried beans (see recipe above)
1 cup lowfat sour cream (make from non-fat powdered milk)
1 package taco seasoning mix
1 cup diced tomatoes
one 4.25 jar diced green chilies, drained
3/4 cup lowfat, shredded cheddar cheese
1 cup salsa
tortilla chips
Spread warm refried beans on 10 inch serving dish or platter. Combine sour cream
and taco seasoning; spread on beans. Layer with chilies, cheese, and salsa.
Serve with tortilla chips.
HOMEMADE YOGURT
1/2 gallon reconstituted powdered milk 1/2 cup powdered milk
8 ounces plain, unflavored yogurt
Preheat oven to 120 degrees or lowest setting. Heat reconstituted powdered milk
and add powdered milk. Stir well to dissolve. Bring milk to boiling then remove
from heat. Cool milk to lukewarm and stir in yogurt. Pour into yogurt maker or
four 1 pint canning jars. Cover jars with plastic wrap, place in oven in pan of
lukewarm water. Place in oven and leave oven door slightly ajar. Leave
undisturbed until set. On a sunny 80 degree day it is possible to make yogurt in
less than three hours by setting it outside, covered with plastic wrap and
undisturbed on a picnic table or in your car with the windows rolled up. After
yogurt is set, skim or gently drain any water off. Refrigerate tightly covered.
(Even under the best conditions, homemade yogurt can fail to set. DON’T DISCARD!
Refrigerate failed yogurt up to one week in refrigerator and use in place of
buttermilk in any pancake, cooking or baking recipes.)
FLAVORED YOGURT
For a refreshing summer breakfast, lunch or healthy snack, take one cup of
yogurt and ADD:
3 tablespoons granola
1/2 fresh chopped peach or other fresh fruit
1 tablespoon strawberry cannery jam
2 tablespoons dry gelatin, any flavor
SOUR CREAM
Pour homemade yogurt into a strainer lined with cheesecloth or muslin. Allow to
drain several hours or until the desired consistency for sour cream. Store in
tightly covered container in refrigerator. Stir before serving or using in
recipes or dip.
EVAPORATED MILK
Review directions for reconstituting powdered milk on the side of the milk can
or bag. Half the water called for but mixing in the same amount of the powdered
milk called for will yield the equivalent of canned, evaporated milk. Use this
ratio no matter what quantity of evaporated milk is desired. This works great
for making fudge and other cooked recipes calling for evaporated milk. (In baked
products the reconstitution step isn’t necessary. The equivalent dry milk can be
added to the flours and dry ingredients then the equivalent water added with the
wet ingredients in a recipe.)
EXAMPLE: One cup of milk from whole milk powder calls for 1 cup water and 4
tablespoons of whole milk powder. For evaporated milk you would use 1/2 cup of
water and 4 tablespoons of whole milk powder to yield about 3/4 cup of
evaporated milk.
HOT CHOCOLATE MIX
makes 17 cups
11 cups instant nonfat powdered milk 2 cups powdered sugar
one 6 ounce jar nondairy creamer one 6 ounce can hot cocoa mix
Combine all ingredients in large bowl. Mix well. Store in airtight containers.
Label and date. Use within six months. Can substitute 2 cups unsweetened cocoa
powder and 2 additional cups of powdered sugar instead of hot chocolate mix. TO
USE: 3 tablespoons mix and one cup hot water make 1 cup of hot chocolate.
RECONSTITUTED POWDERED MILK
Add one tablespoon Watkins Double Strength Vanilla to each gallon of
reconstituted powdered milk. It “masks” the processed taste that some people
find disagreeable.
WHOLE-EGG SUBSTITUTE
1/4 cup equals one egg
6 egg whites 1/4 cup non-fat powdered milk
1 tablespoon vegetable oil 6 drops yellow food coloring, optional
Combine all ingredients in mixing bowl. Beat with mixer until smooth. Stores in
refrigerator up to one week tightly covered.
BANANA ORANGE MOO JUICE
makes 4 servings
one 6 ounce can frozen orange juice concentrate
1 large ripe banana 2 cups water
1 cup ice cubes 2 tablespoons honey
3/4 cup instant nonfat powdered milk (or 1/2 cup non-instant)
Combine all ingredients in a blender until foamy.Great breakfast or treat!
OATMEAL BREAKFAST TREATS
makes about 2 1/2 dozen
2 eggs, beaten 3/4 cup packed brown sugar
1/2 cup vegetable oil 1/4 cup water
1/4 cup powdered milk 1 teaspoon vanilla
2 1/2 cups raw oatmeal 1/2 cup whole wheat flour
1 cup white flour 1/2 teaspoon salt
3/4 cup raisins 1/2 cup chopped nuts
1 teaspoon baking soda
In large mixing bowl combine oats, flours, powdered milk, soda and salt. Mix
well. Add beaten eggs, brown sugar, vegetable oil, and water. Mix well. Stir in
raisins and nuts. Drop by tablespoon onto greased baking sheets. Bake at 350
degrees for 12 to 14 minutes or until set.
SOUP OR DIP BOWLS
one loaf makes 2 large bowls or 3 - 4 small bowls
1 recipe whole wheat bread dough mixed but unbaked
1 egg, beaten
Form bread dough into 2 large rounds or 3 - 4 small rounds depending on size of
bowl desired. Place rounds on greased cookie sheet and flatten slightly. Take a
plastic tumbler (large mouth for large bowls, smaller mouth for smaller bowls)
and use like a biscuit cutter to make circle two-thirds of the way through the
dough. Do not cut through to the bottom of the rounds. Brush rounds with whole
beaten egg, cover and let rise until doubled. Bake at 350 degrees for 25 minutes
or until golden brown. Cool. Twist cut biscuit shape from baked bread without
breaking bottom of bowl. Fill bowl with favorite soup and serve with the
biscuit. If using bowl for dip then cut biscuit into cubes or tear into pieces
and serve with the dip and bowl.
ZOO BREAD
makes one loaf animal or 12 mini loaf animals
1 1/2 cups white flour 1 1/2 cups whole wheat flour
1 tablespoon dry yeast 3 tablespoons instant powdered milk
1 tablespoon honey 1 teaspoon salt
1 tablespoon vegetable oil 7 ounces warm water
1 egg 2 whole cloves or raisins for eyes
Mix wheat flour, powdered milk, yeast and salt in large bowl. Add warm water and
egg to flour mixture. Stir in remaining white flour to make soft dough. Sprinkle
a surface lightly with additional flour. Turn dough onto floured surface and
knead about five minutes or until dough is smooth and elastic. Cover and let
rest about 10 minutes. Lightly grease a baking sheet. Shape dough into your
choice of animals; mini-mice can be formed from 2 inch ovals of dough and
pinches of dough for ears and pretzel sticks for tails or whiskers; a big teddy
bear takes six 2 inch balls of dough for hands, feet, and ears, a pinch of dough
for the nose, 1/3 of the remaining dough for the head and the remaining 2/3 for
the body. A turtle takes one 2 inch ball of dough for head, five 1 inch balls
for the feet and tail, and the remaining dough for the body. Place head, feet,
and tail on baking sheet. Position turtle body onto baking sheet and flatten
slightly to secure to smaller portions of dough. Score the back of the turtle
slightly then press raisins or whole cloves in the head for eyes. Cover and let
rise for 20 to 25 minutes. Heat oven to 400 degrees. Bake 20 - 25 minutes or
until golden brown.
HOT ROLL MIX
makes 22 cups
9 cups whole wheat flour 8 cups white four
1 1/4 cups sugar 4 teaspoons salt
1 cup powdered milk
Combine all ingredients in large bowl. Stir to distribute evenly. Store in
airtight containers. Label and date. Use within 7 months.
SOFT PRETZELS
makes 12 to 18 pretzels
6 cups hot roll mix 1 tablespoon yeast
1 1/2 cups warm water 2 eggs, beaten
1/4 cups vegetable oil 1 egg, beaten 2 tablespoons coarse salt
Preheat oven to 425 degrees. Lightly grease two 9X13 baking sheets. Dissolve
yeast in warm water. Blend in 2 off the beaten eggs and the vegetable oil. Add
five cups of the hot roll mix to make a soft dough. Stir in remaining cup of hot
roll mix as needed to make a soft dough. Knead about five minutes or until dough
is smooth. Roll dough into ropes about 1/2 inch long and about 18 inches long.
Form into pretzels. Place on greased sheets. Brush with the remaining beaten egg
and sprinkle with coarse salt. Bake 12 to 15 minutes or until brown and crisp.
Serve with hot mustard or other dipping sauce as a family night treat.
BUTTERHORN ROLLS
makes 2 1/2 dozen
6 cups hot roll mix 1 tablespoon yeast
1 1/2 cups warm water 2 eggs, beaten
1/4 cup vegetable oil 2 tablespoons butter, softened
Dissolve yeast in lukewarm water. Blend in eggs and vegetable oil. Add five cups
of Hot Roll Mix and blend well. Stir in remaining cup of hot roll mix as needed
to make a soft dough. Knead about five minutes or until dough is smooth. Remove
dough from bowl. Lightly oil bowl. Return dough to bowl and turn once to coat
with oil on all sides. Cover dough with damp towel and let rise in warm place
until doubled. Grease baking sheets. Punch dough down after doubled and divide
in half.
On lightly floured surface roll out each dough half into a twelve inch circle.
Brush each circle with softened butter. Cut each circle into 16 pie-shaped
wedges. Roll up each wedge from the wide end. Place point side down on greased
sheets. Cover and let rise again until doubled. Preheat oven to 400 degrees.
Bake about 15 minutes or until golden brown. (Can also be made into regular
rolls, delete softened butter and bake at 375 degrees for 20 - 25 minutes.)
OATMEAL BREAD
makes 2 large loaves
2 tablespoons dry yeast 1/2 cup warm water for yeast
2 1/2 cups whole wheat flour 2 1/2 cups white flour
1 1/4 cups raw oatmeal 3/4 cup powdered milk
2 teaspoons salt 2 tablespoons vegetable oil
1 tablespoon honey 1 1/2 cups warm water
In one cup measuring cup combine yeast and warm water. Let stand 3 to 5 minutes
or until yeast is dissolved and bubbly. Combine flours, oats, powdered milk, and
salt. Gradually stir in honey, oil, warm water and yeast mixture. Mix well. Turn
out onto lightly floured surface and knead about 10 minutes or until smooth.
Place in lightly oiled bowl and turn once to evenly coat dough. Cover and let
rise in warm place until doubled in bulk. (About 1 to 1 1/2 hours.) Punch dough
down. Knead about two minutes and let rest 10 minutes. Preheat oven to 425
degrees. Divide dough into two oval loaves and place on two greased cookie
sheets. Let rise until almost doubled in bulk (about 30-45 minutes) Bake 30 - 35
minutes or until golden brown and hollow sounding when tapped. Remove from oven,
lightly butter tops, cool slightly before serving.
BANANA BREAD
makes one loaf
3/4 cup sugar 3 large ripe bananas, peeled and mashed
3/4 cup vegetable oil 2 eggs
1 cup white flour 1 cup whole wheat flour
1 teaspoon baking soda 2 teaspoons vanilla
1/2 teaspoon baking powder 1/2 teaspoon salt
Heat oven to 325 degrees. Use shortening to grease a loaf pan. Mix sugar,
bananas, oil and eggs in large bowl. Stir in remaining ingredients and pour into
pan. Bake 60 to 70 minutes or until pick inserted in center of bread comes out
clean. Let cool 10 minutes, loosen sides of loaf from pan, remove, cool
completely, then slice as desired.
OATMEAL PANCAKES
makes about ten pancakes
1/2 cup whole wheat flour 1/2 cup raw oatmeal
4 tablespoons instant nonfat powdered milk
1 teaspoon baking powder 1/2 teaspoon baking soda
1 cup water 1 egg 4 teaspoons vinegar
1 tablespoon honey 2 tablespoons vegetable oil
Combine flour, oats, powdered milk, baking powder, and baking soda in medium
bowl. Add egg, water, vinegar, oil, and honey. Beat until batter is smooth.
Spray a heated griddle with cooking spray or lightly grease with shortening.
Pour about 1/4 cup of batter onto heated griddle for each pancake. Cook on one
side until pancake is puffed and dry around edges, turn and cook other side
until golden brown. Serve with cannery applesauce, jam, or syrup.
SUNSHINE MUFFINS
makes one dozen
1 cup white flour 1/2 cup wheat flour 1 cup quick rolled oats
3 tablespoons non-fat instant powdered milk 2 eggs, beaten
1 tablespoon baking powder 2 teaspoons cinnamon
1/3 cup honey 1/4 cup vegetable oil
1 cup unsweetened pineapple 1/2 cup grated carrot
Preheat oven to 400 degrees. Use paper muffin liners and spray with cooking
spray or generously grease a muffin tin then set aside. Combine flours, oats,
powdered milk, baking powder, and cinnamon in medium bowl. In small bowl combine
honey, beaten eggs, oil, carrots, and pineapple. Stir liquid ingredients into
dry ingredients until just blended. Do not over mix. Divide batter evenly into
paper muffin cups or muffin tin then bake 20 minutes until muffins have risen
and are golden brown.
MICROWAVE CORNMEAL MUSH
2 1/2 cups hot water 3/4 cup yellow cornmeal
1/4 teaspoon salt
Mix water, cornmeal and salt in 2 quart microwave dish. Cook on high power,
uncovered about 3 minutes. Remove, stir and return to microwave. Cook 3 to 5
more minutes. Serve with reconstituted milk and honey as a breakfast cereal.
FRIED MUSH:
Pour hot mush into greased loaf pan. Cool and refrigerate overnight. Remove loaf
of mush from pan and slice. Coat with flour and fry in lightly oiled non-stick
skillet. Serve with margarine and syrup.
RICE PUDDING
1/2 cup powdered milk 2 cups water
3 cups cooked long grain white rice 1 teaspoon cinnamon
1/4 cup honey 2 eggs, beaten
1 cup raisins, optional
Mix milk, rice, cinnamon and honey. Stir in water, eggs, and raisins. Bake 30
minutes at 350 degrees or until liquid is absorbed and rice is creamy.
GRANOLA
makes about 13 cups
10 cups raw oatmeal 2 cups shredded coconut
1 1/2 cups wheat germ 1 cup packed brown sugar
3/4 cup honey 3/4 cup vegetable oil
1 1/2 cups water 1 1/2 teaspoon salt
1 tablespoon cinnamon 1 teaspoon vanilla
raisins, nuts, dried fruit (optional)
Combine oatmeal, wheat germ and coconut in very large bowl. In saucepan: combine
water, oil, honey, salt, cinnamon and vanilla. Heat and stir until dissolved but
do not boil. Pour mixture of oats. Stir until evenly coated. Spread mixture
evenly in baking pans. Bake for 30 minutes at 300 degrees, stirring every ten
minutes. Bake 10 minutes longer for crunchier granola. Cool, add raisins, nuts
or dried fruit if desired. Store in airtight container and use within six
months. (Makes a great apple crisp topping or sprinkle on top of homemade iced
cinnamon rolls.)
HOT GRANOLA CEREAL FOR ONE:
Put 3/4 cup dry cereal in microwave save bowl or cup. Add 1/2 cup of milk and
heat for one minute in microwave. Don’t let it boil over. Stir and serve.
THE BEST ROLLS OR PIZZA CRUST I’VE EVER TASTED
makes 18 rolls or one 9X13 pizza crust
1 tablespoon yeast in 1/2 cup warm water
2 cups whole wheat flour 2 cups white flour
1/4 cup powdered milk 1 tablespoon salt
1/4 cup vegetable oil 1/4 cup honey
1 cup warm water
Combine yeast and 1/2 cup warm water. Set aside until bubbly. In large mixing
bowl combine flours, powdered milk, and salt. Mix well. Add 1 cup warm water,
yeast mixture, oil, and honey. Mix well with large spoon. Knead mixture, adding
more white flour as necessary to form smooth, elastic dough. Oil mixing bowl,
return dough to bowl and turn once to coat top and bottom. Cover and let rise in
warm place for 25 to 30 minutes. Punch down and shape into round rolls. Grease
pie tins with shortening and place rolls in pie tins. Let rise until double in
bulk. Bake at 350 degrees for 15 minutes, rotate pans for even browning and bake
10 minutes more.
WHOLE WHEAT ROLLS, QUANTITY RECIPE
same as above only three times as good!
makes 60 rolls or 3 large loaves
3 tablespoons yeast in 1/2 cup warm water
6 cups whole wheat flour 6 cups white flour
3/4 cups powdered milk 3 tablespoons salt
3/4 cup vegetable oil 3/4 cup honey
4 cups warm water
Combine yeast and 1/2 cup warm water. Set aside until bubbly. In large mixing
bowl combine flours, powdered milk, and salt. Mix well. Add 4 cups warm water,
yeast mixture, oil, and honey. Mix well with large spoon. Knead mixture, adding
more white flour as necessary to form smooth, elastic dough. Oil mixing bowl,
return dough to bowl and turn once to coat top and bottom. Cover and let rise in
warm place for 25 to 30 minutes. Punch down and shape into round rolls,
crescents, cloverleaf, etc. Use vegetable shortening to grease pie tins for
round rolls, baking sheets for crescents, or muffin tins for cloverleaf. (Rolls
or loaves can be frozen at this stage, freeze singly on baking sheets then store
in plastic freezer bags or cover pie tins tightly with foil and freeze up to 4
weeks, thaw when ready to use, allow to rise until double then bake as usual.)
Let rolls rise until double in bulk. Bake at 350 degrees for 15 minutes, rotate
pans for even browning and bake 10 minutes more.
HONEY BUTTER
1/3 cup honey 1/2 cup butter or margarine, room temperature
Beat honey and butter together until combined. Keep covered and refrigerated
until 1/2 hour before use. Variation: Add 1/2 teaspoon cinnamon to recipe.
WHEAT THINS
1 3/4 cup whole wheat flour 1 1/2 cup white flour 1 cup water
1/3 cup vegetable oil 1/2 teaspoon salt
poppy seed, celery seed, sesame seed, or coarse salt for topping
Combine oil, water, and salt in blender or food processor to emulsify. Combine
flours in medium bowl then stir in oil mixture to form smooth dough. Knead as
little as possible. Roll dough directly onto ungreased, flat cookie sheets as
thinly as possible. Trace squares on dough with knife into cracker size desired,
but do not cut completely through the dough. Prick each cracker two to three
times with a fork. Brush dough lightly with egg white or water then sprinkle
with any edible seeds or coarse salt for variety and flavoring. Bake at 350
degrees until crisp and light brown. About 25 to 35 minutes. Continue process
until all dough is baked.
WHOLE WHEAT FLATBREAD
makes 12 rounds
2 cups whole wheat flour 2 tablespoons margarine
1 teaspoon salt 1 cup lukewarm water
1/2 cup whole wheat flour 1/4 cup melted margarine
Put two cups of the flour in a large bowl. Add butter. Use pastry blender or
fingers to combine mixture until it resembles pastry. Combine salt and water.
Add water mixture a tablespoon at a time until firm but not stiff dough is
formed. Knead dough about 8 minutes. Cover bowl with damp towel and let rest at
room temperature for an hour. Divide dough into 12 equal pieces and roll each
piece into a ball. Sprinkle 1/2 cup of flour on pastry cloth or countertop. Roll
each ball with rolling pin until it looks like a thin tortilla. Heat an iron
skillet or griddle over medium-high heat. Place one piece of flatbread at a time
in the center. When the edges begin to curl and brown spots are on the edges
(less than one minute) turn the flatbread over with a spatula. Cook second side
about 90 seconds or until you see small brown spots. Wrap the cooked flatbread
in a towel to keep warm. Continue cooking the rest of the flatbread circles
until finished. Brush warm bread with melted margarine. Serve plain, as tortilla
fill with rice and beans.
WHOLE WHEAT PUFFY BREAD
makes 1 1/2 dozen
Use same recipe ingredients as whole wheat flatbread. Divide dough into 18 equal
pieces and use your hands to roll into smooth ball. Sprinkle 1/2 cup wheat flour
on pastry cloth or countertop.Roll balls into thin circle with a rolling pin. In
iron skillet or griddle heat 1/4 to 1/2 cup vegetable oil over medium-high heat.
Carefully place the rounds one at a time into the oil. Use a spatula to splash
oil onto the top of the rounds while frying. This makes the rounds puff. Fry
each round about two minutes or until golden brown on both sides. Remove from
skillet. Drain on paper towels. Sprinkle with powdered sugar, cinnamon and
sugar, or drizzle with honey. Continue until all rounds are fried. Serve warm.
WHOLE WHEAT BREADSTICKS
Prepare dough from any one loaf whole wheat recipe. Grease baking sheets and
sprinkle with cornmeal. Divide dough into 12 - 16 equal pieces. Roll dough with
hands into ropes 8 - 12 inches long. Beat one egg slightly. Brush each
rope/breadstick with egg mixture and roll in poppy seeds, celery seeds, sesame
seeds, or sprinkle with coarse salt. Place sticks on prepared baking sheets and
bake at 350 degrees until light brown and crispy. For softer breadsticks divide
dough into twelve pieces and roll to 8 inches long.
WHOLE WHEAT PIZZA DOUGH
makes one 9 X 13 crust (about 12 servings)
2 cups white flour 1 1/4 cups whole wheat flour
1 tablespoon dry yeast 1 1/4 cups warm water
1 tablespoon dried oregano, rub into the dry flour to release flavor
1/4 cup vegetable oil cornmeal, for greased baking pan
Combine flours, oregano and yeast. Add warm water and vegetable oil and mix
well. Cover and let rest for 5 minutes. Grease pan and sprinkle with cornmeal.
Press dough to fit to edges of pan. Top with 1/4 to 1/2 cup spaghetti or pizza
sauce and add your favorite toppings and shredded mozzarella cheese. Bake at 425
degrees for 7 to 10 minutes or until crust is lightly browned and cheese is
bubbly.
PIONEER DAY BUTTER
1 pint whipping cream, chilled or equivalent fresh cream 1 fork
1 quart canning jar with tight-fitting lid ice water
Place clean fork in canning jar. Add chilled whipping cream, then screw lid on
tightly. Shake jar until butter flecks appear on jar. Continue shaking jar for
10 to 15 minutes or until butter is fully visible. Carefully drain liquid, this
is buttermilk and can be used in cooking ,baking or as a beverage if desired.
Remove fork, scrape any butter from fork back into jar. Rinse butter with ice
water. Drain well. Scrape into bowl. Sprinkle with salt if desired and shape
into desired form.
SANTA FE PIZZA
makes one 9 X 13 pizza (about 12 servings)
CRUST:
1 1/4 cups white flour 1 1/4 cups whole wheat flour
1 box Jiffy Corn Muffin Mix 1 tablespoon dry yeast
1 1/4 cups warm water 1/4 cup vegetable oil
cornmeal, for greased baking pan
TOPPING:
1 cup refried beans
1 cup cooked whole wheat berries or hamburger
1 package taco seasoning 1 cup salsa
8 ounces lowfat shredded cheddar cheese
optional toppings as desired; black olives, chopped green chilies, chopped
onions
Combine flours, yeast and muffin mix. Add water and vegetable oil. Mix well.
Knead about 10 times, cover and let dough rest 5 minutes. Grease 9X13 jelly roll
pan and sprinkle with cornmeal. Press dough on bottom and sides of jelly roll
pan. Spread of refried beans on crust. Combine taco seasoning with cooked wheat
berries or hamburger then sprinkle over beans. Next spoon 1 cup salsa on pizza
then top with cheese and other optional toppings as desired. Bake at 425 degrees
for 10 minutes or until crust is light golden brown and cheese is bubbly.
APPLE CRISP
makes 4 - 6 servings
4 medium cooking apples peeled or unpeeled and sliced (about 4 cups)
3/4 cup whole wheat flour 3/4 cup packed brown sugar
1/2 cup raw oatmeal 1 1/2 teaspoons cinnamon
1/2 cup softened butter or margarine 1/3 cup cooked wheat berries
Preheat oven to 375 degrees. Spread apple slices and wheat berries in an
ungreased 8” square pan. Mix remaining ingredients with a fork and sprinkle over
apples. Bake uncovered about 30 minutes or until topping is golden brown and
apples are tender.
OATMEAL CAKE
makes one 9 X 13 cake
1 1/2 cups boiling water 1 cup raw oatmeal
1/2 cup butter or margarine 1 cup sugar
2 eggs 1 cup packed brown sugar
1 1/3 cup flour 1/2 teaspoon salt
1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon cinnamon
Pour boiling water over oats and set aside for 20 minutes. Cream butter, sugars,
and eggs. Add to oat mixture. Combine flour, salt, baking powder, baking soda
and cinnamon. Add to the oatmeal mixture, mix well and pour into a greased and
floured baking pan. Bake at 350 degrees for 35 minutes. While baking prepare
topping.
TOPPING: 5 tablespoons butter or margarine
1/2 cup brown sugar
1/4 cup canned evaporated milk
(make your own evaporated milk, see example below)
3/4 cup coconut mixed with 1/4 cup chopped nuts
Mix and boil one minute in small saucepan. Spread over cake while warm and place
under broiler until bubbly. Remove, cool and serve.
EXAMPLE: One cup of milk from whole milk powder calls for 1 cup water and 4
tablespoons of whole milk powder. For evaporated milk you would use 1/2 cup of
water and 4 tablespoons of whole milk powder to yield about 2/3 to 3/4 cup of
evaporated milk.
ONE-EGG APPLESAUCE CAKE
makes one 8” cake
1 2/3 cup applesauce 1 1/2 cup whole wheat flour
1/2 cup margarine 1 cup raw oatmeal
1 teaspoon soda 1/2 teaspoon salt
1 teaspoon cinnamon 1/4 teaspoon ground cloves
3/4 cup packed brown sugar 1 egg
Preheat oven to 350 degrees. Warm applesauce in microwave dish or in saucepan
over low heat, remove from heat and add oats. Let set for 20 minutes. Combine
flour, soda, salt, cinnamon and cloves. Add margarine, brown sugar and egg white
to dry ingredients. Stir in applesauce mixture then spoon into lightly greased
baking pan. Bake for 50 to 55 minutes or until done. Cool then frost:
FROSTING
2 tablespoons margarine 2 tablespoons milk
1/2 teaspoon vanilla 1 cup powdered sugar
Combine all ingredients in small bowl. Mix until smooth and spread evenly over
cake, serve.
FAMILY NIGHT POPCORN
makes 7 cups
1/2 cup honey 1/4 cup margarine
6 cups popped popcorn 1 cup peanuts
Mix peanuts and popped popcorn together. In small saucepan heat honey and
margarine until well blended. Pour honey mixture over popcorn mixture, stirring
constantly. When well-coated, spread popcorn on baking pans in a single layer.
Bake at 350 degrees for 5 to 10 minutes or until crisp. Stir two to three times
during baking process. Cool, store in airtight container.
ENERGY CANDY (Mormon Buckeyes)
1 cup instant powdered milk 1 cup peanut butter, creamy or crunchy
1/2 cup honey
Combine all ingredients. Knead 5 - 10 minutes or until thoroughly blended. Roll
candy dough into balls. Serve as is or dip in melted chocolate. Store tightly
covered in refrigerator or freeze.
SCRIPTURE COOKIES
makes about 3 dozen
3/4 cup Psalm 55:21 (butter)
1/3 cup 2 Nephi 26:25 (milk)
1 1/2 cup Jeremiah 6:20 (sugar)
2 beaten Isaiah 10:14 (eggs)
2 cups 1 Kings 4:22 (flour)
1 teaspoon Solomon’s Song 4:14 (cinnamon)
1 teaspoon Doctrine and Covenants 101:39 (salt)
1/2 teaspoon 1 Corinthians 4:6 (baking soda)
3 cups, raw Doctrine and Covenants 89:17 (raw oatmeal)
1 cup 1 Samuel 30:12 (raisins)
Combine all ingredients. Drop by tablespoon onto greased cookie sheet. Bake at
350 degrees for 12 - 15 minutes. While baking read Doctrine and Covenants 133:11
and Joseph Smith History 1:37.
NO-BAKE COOKIES
makes 4 dozen
1/2 cup margarine 1/2 cup milk
1/4 cup cocoa powder 2 cups sugar
1 teaspoon vanilla 4 cups raw oatmeal
Combine sugar and cocoa powder. Bring margarine, milk, and sugar mixture to
boil. Boil one minute, stirring constantly. Remove from heat. Stir in vanilla
and oats. Mix well. Drop by tablespoon onto foil. Let set or refrigerate until
firm.
HERMIT COOKIES
makes about 16 bar cookies
1 cup whole wheat flour 1/3 cup raisins
1/3 cup packed brown sugar 1 1/4 cup ground ginger
1 teaspoon cinnamon 1/2 teaspoon baking powder
1/4 teaspoon salt 1/4 cup honey or molasses
1 teaspoon vanilla 3 tablespoons melted margarine
1 large egg white
Preheat oven to 375 degrees. Spray large cookie sheet with non-stick baking
spray. In large bowl combine flour, raisins, brown sugar, ginger, cinnamon,
baking powder and salt. Stir in honey, melted butter, vanilla, and egg white
until just blended. Spread batter in two 14” by 2” strips about two inches apart
on cookie sheet. Bake 10 minutes. While hot, cut with serrated knife into
cross-wise strips. Cool on rack. Ice if desired. Store in tightly covered
container.
CHOCOLATE CHIP COOKIES
makes about 4 dozen
3/4 cup white sugar 3/4 cup packed, brown sugar
1 cup softened butter or margarine 1 egg
1 1/4 cup white flour 1 cup whole wheat flour
1 teaspoon baking soda 1/2 teaspoon salt
2 cups (12 oz. ) chocolate chips
Heat oven to 375 degrees. Mix both sugars, margarine and eggs in large bowl.
Stir in flours, baking soda and salt. (Dough will be stiff.) Stir in chocolate
chips. Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 8 -
10 minutes or until light brown. Centers will be soft. Cool slightly, remove
from sheets with a spatula.
SPICY GINGERBREAD KIDS
makes one dozen
1/2 cup sugar 1/2 cup shortening
1/4 cup honey 1/4 cup water
1/2 teaspoon salt 3/4 teaspoon ground ginger
1/2 teaspoon baking soda 1/4 teaspoon ground allspice or cloves
2 1/2 cups whole wheat flour raisins, optional
Beat sugar, shortening, honey and water with mixer in large bowl until blended.
Beat on medium speed one minute then add remaining ingredients except raisins.
Cover and chill for 1 - 2 hours. Heat oven to 375 degrees. Sprinkle pastry cloth
lightly with flour. Roll dough about 1/4 inch thick. Cut with gingerbread cookie
cutter. Lift carefully with spatula onto ungreased cookie sheet. Decorate with
raisins as desired. Bake 8 to 10 minutes or until set, remove from oven and cool
slightly. Carefully remove from sheet with spatula. Cool; decorate if desired.
HONEY BEE COOKIES
makes 3 dozen
1/2 cup softened butter or margarine 1/2 cup packed brown sugar
1/2 cup honey 1 egg
1 cup white flour 1/2 cup whole wheat flour
1/2 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 375 degrees. Beat margarine, brown sugar, honey and egg in
medium bowl until smooth. Stir in remaining ingredients. Drop dough by
teaspoonfuls onto ungreased baking sheets. Bake 7 to 9 minutes or until light
brown around edges. Remove from oven and let stand 3 minutes then remove from
cookie sheets with spatula.
ADDITIONAL RESOURCES:
Unit Food Storage Specialists/Stake Food Storage Specialist
Ensign, June 1989 “Getting Started on Your Home Storage,” page 39.
Essentials of Home Production and Storage, Church Publication
OSU Website: http://ohioline.ag.ohio-state.edu/ i
Additional recipe resources: (see shelf area # 641. at the library)
Make-A-Mix, Eliason, Harward, and Westover
New Recipes from Moosewood Restaurant, The Moosewood Collection
Moosewood Cookbook, Katzen
Skinny Soups, Glick and Raggett
Splendid Grain, Wood
All-American Waves of Grain, Grunes and Van Vynckt
Making the Best of Basics, Family Preparedness Handbook or
Don’t Get Caught With Your Pantry Down, both by James Talmage Stevens
Your Personal Cookbooks and Recipe Box:
Review favorite recipes. Adapt by substituting whole grains for part of the
meat. Use powdered milk exclusively in baking recipes requiring milk. Always
have reconstituted powdered milk available in refrigerator for cooked recipes
requiring milk.
Available by Mail Order:
There’s A Cow in the Kitchen, Virginia Nelson
Making the Best of Basics, Family Preparedness Handbook or
Don’t Get Caught With Your Pantry Down, both by James Talmage Stevens
Free Catalog/Price list
MapleLeaf Industries, call 1-800-671-5323 for free catalog
Back in Time, 6515 West Broad Street, Alton, OH , 771-7042 or
888-850-9066. Call for hours and free current price list.
Emergency Essentials, call 1-800-999-1863 for free catalog.
Local Bulk Distributors:
Regional Bishop’s Storehouse and Cannery , 4431 Marketing Place, Groveport,
Ohio, (614) 836-2627. Bulk basic food storage items for members only.
Corbett Company, Inc., 3675 Paragon Drive (off Roberts Road at I-270) Columbus,
OH, call 771-1123, open 8 a.m. to 4 p.m. M - F. (Bulk baking supplies; cocoa,
oatmeal, spices, carob, flours, coconut, sesame seeds, poppy seeds, etc. Smaller
sample size bags also available for purchase)
Back in Time, 6515 West Broad Street, Alton, OH , 771-7042 or 888-850-9066. Call
for hours and current price list. (Distributor of Emergency Essentials products.
Has individual #10 cans of basic food storage items for sale as well as price
list for ordering by the case. Buy one can and try it before purchasing by the
case! Powdered milk, grain, dehydrated foods, water storage units, and both
books by James Talmadge Stevens.)
Deer Creek Honey Farms LTD ., 2180 State Route 142 SE, Deer Creek Township near
West Jefferson. Call 1-740-852-0899 for information on bulk honey prices, hours
8 a.m. to 12 noon and 1 p.m. to 4:30 p.m. M - F. (Information correct as of
2/4/99: Honey sold in full case lots or full buckets only. Six 5 lb. glass jars
per case or 30 pounds of honey for $41.40 or one 60 pound bucket with pop-up
pour spout for $70.65. They have a supply of recipe books leftover since the
retail shop closed and while supplies last they are giving one to each customer
purchasing the 60 pound bucket of honey, but you have to ask!)
Cheese Shoppe, Plain City. Bulk basic food items.
http://groups.yahoo.com/group/FSRecipes/message/697
Hello. As I’ve been going through my recipes and cookbooks looking for recipes
that can easily be made from stored foods, I found and converted this Asian/Thai
alternative to Italian toppings for pasta.
Cilantro Peanut Sauce for Pasta
2/3 c reconstituted apple sauce (add more water than is called for to make this
a more liquid consistency)
[Substitute 2/3 c apple juice if you have it.]
1/2 c creamy peanut butter
2 T soy sauce
1/2 tsp ginger (or 1 tsp fresh ginger, minced)
dash cayenne pepper
2 T dried cilantro (or 1/4 c fresh cilantro, chopped)
chopped peanuts to garnish, if desired
In small saucepan, combine first 5 ingredients; mix well. Cook over medium-low
heat for 3 to 4 minutes, or until mixture is melted and smooth, stirring
frequently. Stir in cilantro. Serve over hot coooked pasta. Top with chopped
peanuts.
Makes 4 1/3-cup servings.
Enjoy.
~Nancy
http://groups.yahoo.com/group/FSRecipes/message/649
Tomato Preserves
1 1/2 qts. small, firm, ripe peeled tomatoes
4 cups sugar
3/4 C water
1 thumb-sized peice ginger root
1 T. mixed pickling spices
1 C thinly sliced lemon without the seeds
Add the water, sugar , lemon and spices(tied in a spice bag) the a
large sauce pan. Simmer 15 minutes. Add the tomatoes and cook gently
till the tomatoes are transparent. Stir often. Cover and let stand
overnight in a cool place. Remove spice bag. Drain, reserve the
syrup. Set the tomatoes and lemon aside. Boil the syrup until hot and
starts to thicken. Add tomatoes and lemon back in. Boil on minute.
Pour into hot half pint jars, leaving a quarter inch headspace. Wipe
rims, adjust lids. Process 20 minutes in boiling water bath.
[Links not checked, from 2003]
Here are a few things you can do with Tomato Preserves, and links to
recipes:
Ripe Tomato Preserves - This old-fashioned recipe can be used in
recipes calling for canned or crushed tomatoes.
http://homeparents.about.com/library/weekly/aa080902a.htm
The cookbook says this is “particularly good when eaten in the French
way, as a sweet, with fresh cream cheese or plain pouring cream.”
http://www.recipesource.com/side-dishes/preserves/00/rec0027.html
Tomato Dumplings - Cook 2 cans of tomatoes (you may use tomato
preserves) . . .
http://homeparents.about.com/library/weekly/bltomato8.htm
Tomato Preserves - Because of our slow cooking process, our tomato
preserves contain chunks of tomato and some seeds. It is a
deliciously sweet jam that is excellent on any type of bread.
Retail - (not a recipe):
http://www.catoctinkettlekorn.com/index.htm?tomato-preserves.asp
Indigenous flavors that seem to team naturally with Kedgeree are
those of breakfast tea and toast with tomato preserves or marmalade.
http://www.hungrybrowser.com/phaedrus/m122401.htm
Anna Belle was an “old timey cook.” . . . She baked fresh loaves of
bread every day and served warm slices with apple butter and tomato
preserves.
(Article - not a recipe)
http://www.kathyhardyrhodes.com/boone/annabelle.pdf (PDF file)
Slighted Potted Cocktail Frankfurters - Using Tomato preserves
http://www.angelfire.com/ky/kitchenklutz/page4.html
Baked Brie - Using 1/3 cup tomato preserves or mango chutney - Serve
with breadsticks, crackers, or bread slices.
http://www.onecook.com/viewthread.php3?FID=3&TID=31
And, here is another good tomato article:
Storing tomatoes for winter use
http://txtx.essortment.com/storingtomatoe_ryll.htm
Many blessings,
MCM
Red Beans and Rice (for Crockpot)
Beans and Rice
Red Beans and Rice
by Michelle Jones, editor of BetterBudgeting.com
Many blessings,
MCM
Chuck Wagon Beans (in Crockpot)
Tips for Cooking Dried Beans in the Crockpot:
Many Blessings,
MCM
TEX-MEX RICE
2 tablespoons oil
1 cup regular long grain rice
1/8 teaspoon dried minced garlic
1 tablespoon dried onion
1 can (10 ounces) diced tomatoes with green chilies
1 can (14-1/2 ounces) diced tomatoes
2/3 to 3/4 cup water
Salt, to taste
In a large skillet, lightly brown rice in hot oil. Add remaining ingredients.
Bring to a boil. Reduce heat to low and cover. Simmer 15 to 20 minutes or
until rice is cooked and liquid is absorbed. Makes 8 to 10 servings.
VARIATION: For a main dish, add 1 can (15 ounces) kidney beans, rinsed and
drained, and heat through. Serves 6.
Looking for Recipe- Spanish Rice
Brown your rice in a deep frying pan with oil. When it’s brown and toasty,
add your water, chile powder, picante sauce (if you must cheat on the onion,
peppers, garlic and canned tomato or tomato sauce), and salt and pepper to
taste. Bring it to boil, reduce heat, cover and let simmer till the rice is
tender. Please... don’t use spaghetti sauce to make Spanish Rice {GRIN}
:o) Sally
I have a 1972 edition and she has Spanish WHEAT, but
not rice.
Mar
Here it is:
2 c beef TVP + 2 c water
1/4 - 1/2 c DH celery + 1 c water
1/4-1/2 c DH onion + 3/4 c water
1/4 c DH green pepper + 1/2 c water
1tsp chili powder
1 tsp garlic salt
1-1/2 c tomato crystals + 2-3 c water
3 - 4 c cooked cracked wheat
Salt and Pepper to taste
Rinse and reconstitute beef granules, green pepper,
onions, celery. Brown meat a very few minutes; add
celery, onion, and green pepper plus chili powder and
garlic salt. Cook until vegetable are about half
done. Add tomato crystals and water; stir until well
blended. Simmer 30 minutes. Add wheat, salt, and
pepper. Put in casserole dish and bake 30 minutes at
350. Makes 10 servings.
The recipe that I call Spanish Rice is simply putting spaghetti sauce into
left over rice. Sometimes I add some diced green, red or yellow bell peppers.
Depends on who I am serving it to.
Mary
http://groups.yahoo.com/group/FSRecipes/message/586
Navy Bean Bundt Cake
1-2/3 cups cooked navy beans
1 cup sugar
1 Tbsp. vanilla
2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/3 cup water
1-1/3 cups flaked coconut
1 cup butter (softened)
2/3 cup brown sugar (firmly packed)
2 eggs
1-1/2 tsp. baking powder
1-1/2 tsp. nutmeg
1/3 cup evaporated milk
1/2 cup chopped pecans or walnuts
Puree beans in blender or mash with fork. Set aside. In large bowl
combine
butter, sugars and vanilla; beat until creamy. At high speed, add eggs.
Stir
in beans. In medium bowl combine flour, baking powder, baking soda,
nutmeg and
cinnamon. Stir in one half of dry ingredients until blended. Add
remaining
dry ingredients. Add nuts and coconut; blend. Pour into greased Bundt
pan.
Bake at 350 degrees for 50-55 minutes. Or pour into greased 9x13 pan and
bake
for 25-30 minutes.
http://groups.yahoo.com/group/FSRecipes/message/576
Someone on one of my lists asked for this recipe. It comes from Learta Moulton
& Rita Bingham’s Quick Wholesome Foods Video. I’ve made this from old cottage
cheese and used it in lasagna.
Soft Cottage Cheese
1 1/2 cups non-instant dry milk
2 cups hot water
4-5 Tbls. white vinegar or fresh lemon juice (or use 1 t. citric acid crystals
purchased at pharmacy or health store)
Blend water and dry milk powder and pour into Pam’d saucepan over low heat.
Sprinkle vinegar or lemon juice slowly around edges while stirring, just until
milk curdles, separating into curds and whey. Rinse in hot, then cold water,
press out liquid, and salt if desired.
Bonnie
http://groups.yahoo.com/group/FSRecipes/message/657
Vanilla Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container. To
prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly
while boiling. Cool, then add 1/2 tsp. vanilla extract.
Chocolate Pudding Mix
2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 cup mix to 2
cups milk. Heat and stir constantly while boiling. Cool, then serve.
Coconut Cream Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract
Mix the extract and the shredded coconut in a small bowl until the
extract is absorbed. Add the coconut to the other ingredients and
store in airtight container. To prepare, add 2/3 cup mix to 2 cups
milk. Heat and stir constantly while boiling. Cool, then serve.
Butterscotch Pudding Mix
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container. To prepare, add 1/2 cup mix to 2
cups milk. Heat and stir constantly while boiling. Cool, then serve.
http://www.practicalkitchen.com/desserts/homemade_pudding_mixes.shtml
Easy As 1-2-3 Muffin Mix
For Dry Mix
For Baking muffins
From RecipeZaar.com
http://fitdv.recipezaar.com/55794?path=054
Here’s another good article:
Stretch your grocery budget
1. Plan a menu.
By planning a weekly or monthly food menu, you get an accurate
overview of the groceries you’ll need for that time period. Use a
calendar and plan from the day you go shopping until your next
shopping trip. Peruse your recipe file and write down each menu item
on the day you will serve it (including the cookbook page number or
where the recipe is located helps). On a separate sheet, write down
the ingredients you need for each menu item.
If your local stores frequently have good sales, plan your menu
around those sales. For example, if one grocery store has chicken on
sale that week, you can plan to have roast chicken on Sunday and use
the leftovers for chicken soft tacos later in the week.
2. Keep a running list of things you use often.
If your family adores peas and green salad, keep lettuce, tomatoes
and frozen peas on your grocery list. Milk, cheese, eggs, bread and
vegetables are other grocery items you may find you consume
regularly. By keeping a list of things you use most often and adding
it to your weekly grocery list, you may never run out of
the “necessities” again!
3. Use what you have.
If you find your freezer or cupboards becoming overloaded, spend some
time going through them and writing each item down, including the
quantity. Six cans of beans in the cupboard? Add taco salad to your
menu plan. Ground beef in the freezer? Make meatloaf (be sure to make
extra so you can have open-face meatloaf sandwiches later in the
week, or add leftover meatloaf pieces to spaghetti sauce for instant
meatballs)!
4. Buy in bulk.
Buying in bulk may not save you a lot of time initially, but it will
save you a lot of money! If your family enjoys Mexican foods like
tacos, burritos or enchiladas, purchase a 5 pound chub of ground
beef. You can either divide the raw meat into one-pound packages
(using aluminum foil and freezer bags) or take 30 minutes to cook all
of the meat at once, add taco seasoning and then freeze the seasoned
meat. In a hurry for dinner? Pull a bag of cooked, seasoned meat out
of the fridge, throw it in the microwave and you have a delicious
meal in under 20 minutes.
5. Take advantage of sales.
When milk goes on sale, stock up. Empty about 1 cup of milk from the
gallon, replace the cap and freeze (standing up) in a deep freezer.
Milk keeps well for up to 6 months in the freezer. A few days before
you need it, pull it out of the freezer and place it in the
refrigerator to defrost.
Canned goods are another item you can stock up on cheaply, especially
if you have storage space. Beans and tomatoes can make a variety of
delicious meals - from chili to spaghetti to almost any kind of soup -
at much less than the cost of the “convenient” version of these
products.
6. Make double of everything.
Whenever you make casseroles, soups and other freezable items, take a
few extra minutes to double the recipe. You’ll more than recoup your
time investment when you can remove a frozen lasagne to the
refrigerator in the morning and cook it in the evening. Doubling
works well for just about any recipe (except those containing eggs as
a key ingredient).
You can also stretch your breakfast budget by making triple batches
of pancakes and/or waffles and freezing them in heavy duty freezer
bags. To reheat, remove as many as you like and heat them in the
microwave for 1-3 minutes.
7. Designate at least two “meatless” nights per week.
Meat is expensive these days. You can stretch your grocery dollars by
incorporating two meatless days into your menu plan. Meat-free
doesn’t mean taste-free, however! You can have spaghetti, black bean
chili, lasagne, `breakfast for dinner’, bean and cheese burritos. In
the winter, you can make soups, in the summer, pasta salads, even
vegetarian pizzas!
8. Make your own groceries.
Many “convenience foods” can be made at home for a third of the cost
of the store version. If your family likes fresh cinnamon rolls, you
can make and freeze bread dough in advance, or use the “dough”
setting on your bread machine to make fresh dough. Keeping frozen
goods, such as quick breads, frozen cookie dough and other homemade
treats, readily available in your freezer can cut down on the need
for convenience foods and desserts.
Mixes are another convenience food that may quickly eat into your
budget. By making your own mixes, such as pancake mix, taco seasoning
and other mixes, you can shave dollars off of your grocery budget.
Check your local library for recipe books that feature mixes or mix
alternatives.
You can find additional tips on stretching your grocery budget at
your local library. Look for books on thriftiness and frugality;
these books often provide a wealth of information about ways to save
on groceries and other household necessities.
From:
http://wv.essortment.com/grocerybudget_rqcg.htm
Many blessings,
MCM
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