[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/p/pineapple-bread.html

Pineapple Bread

Category: Crock Pot And Slow Cooker

Ingredients and Directions

2 3/4 cup flour

3/4 cup sugar

3 teaspoon baking powder

3/4 teaspoon salt

1 each egg, lightly beaten

1/3 cup milk

1/3 cup butter, or margarine, melted

1 cup pineapple, crushed, drained

1 cup dates, chopped

1 cup walnuts, chopped

Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon. Stir fruit mixture into dry ingredients until moistened.

Pour into well-greased and floured bread ‘n cake pan, cover. Place in slow cooker. Cover and bake on High 3-4 hours or until tested done with a wooden pick.

Remove pan and uncover. Let stand for 5 minutes.

Unmold on cake rack. To store, wrap in aluminum foil and refrigerate.

Recipe suitable for 3-1/2 or 5 quart slow cooker.

[nw_arizona_granny]

Pizza Sauce
Posted by: “Ralph

pizza sauce can range from sliced or chopped tomatoes, chopped broccoli florets and diced zuchini with fresh basil and chopped garlic for a really healthy tasting pizza to a thinning down of tomato paste and adding Italian seasoning for a smooth sauce. Why a sauce at all? do you want to go “al fresco”? sans tomato?

“White pizza” build your own without tomatoes.......
Extra virgin olive oil to drizzle over the crust - Rub some on the pizza pan, too
fresh chopped, minced in a jar, or granulated garlic - to sprinkle into the olive oil
insert topping of your choice - pepperoni, italian sausage, cooked diced chicken breast, blanched fresh vegetables(broccoli, cauliflower, chopped fennel) thin sliced summer squash or zuchini - now the cheese - stay with natural cheeses

shredded mozzerella, provalone, parmesan and romano or you can use Swiss, Meunster, Brick, White cheddar - in other words clean out the refrigerator and blend it all together (please no american or processed cheese - that will burn)

425 degree oven for 12 - 15 minutes - and cut into wedges -

OR use diced chicken and a wing sauce with cheese on top for a “Buffalo wing Pizza”

One more idea “Pagach Pizza” - a lenten “meatless” pizza

on a pizza crust put this filling top with more cheese and bake it

Filling - make 4 servings of mashed potatoes (yep; mashed potatoes)

1/2 LB Mild or sharp (your choice) shredded cheddar cheese
1/4 c. butter
1 Tbsp of chopped garlic or 2-3 minced cloves
1 small or 1/2 a large onion diced into small pieces
put these last 3 into a microwave with the butter for 20 - 30 seconds then blend it into the mashed potatoes with the cheese (this is basically a perogie filling)
1 tsp dried Rosemary
spread the potatoes on top of the pizza - sprinkle on the Rosemary and drizzle on a little extra butter and bake for 15-18 min @ 425 F

so I say again; “Why pizza sauce at all?

“He who supplies seed to the sower and bread for food will supply and multiply your seed for sowing and increase the harvest of your righteousness.” 2 Cor 9:10

http://groups.yahoo.com/group/cheapcooking/

[nw_arizona_granny]

Posted by: “nidorinaus”

I’ve juse spent a couple of minutes looking through my wheat bread
recipes, many of them use 1 1/2 teaspoons of salt. I don’t think its a
problem.

Here’s one from King Arthur Flour: It does use vital wheat gluten,
but even less yeast...

Rina

* Exported from MasterCook *

100% Whole Wheat Bread - Ka 1

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread - Machine
Bread - Nuts,seeds & grains Bread - Wheat
Grain Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 cups water
2 tablespoons Vegetable Oil — or olive
1/4 cup Maple Syrup — or honey
3 cups Flour, Whole-grain Wheat — (3 to 3 1/2) or
King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour
1/4 cup Flax Seeds — sesame or sunflower, or a
combination (optional)
1 tablespoon Wheat Gluten — vital wheat gluten
1 1/2 teaspoons salt
1 1/2 teaspoons Yeast — instant

Put all of the ingredients into the bread pan in the order listed.
Program for basic white bread, and press Start.

Source:
“King Arthur Flour”
Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 4g Fat (21.4%
calories from fat); 6g Protein; 28g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 272mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.

NOTES : The following recipe is one we worked out for the Zojirushi.
It makes a firm, sweet loaf of golden bread. It shouldn’t be hard
adapting it to your own machine; all you need to know is what
proportion of flour/liquid/yeast your machine functions best with.
Take a look at the dough after it’s kneaded for 20 minutes or so; it
should be smooth, not sticky (too little flour) or lumpy (too little
liquid), forming a nice ball. If the dough looks good at this point,
you’re probably all set.

---

Honey Oatmeal Bread
Posted by: “nidorinaus”

Here’s a recipe that I’ve made many, many times, some of the white
flour could easily be exchanged with some whole wheat flour.

This is a fabulous bread... I love the texture and the flavor.

Rina

* Exported from MasterCook *

Honey Oatmeal Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Machine Bread - Oatmeal
Bread - White

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water
1/4 cup honey
1 teaspoon salt
1 tablespoon butter
1/2 cup oatmeal
3 cups flour, white
1 1/2 teaspoons yeast

Put all ingredients in pan according to manufacturer and bake on white
setting.

Source:
“Sandy (BML)
Yield:
“1 1/2 Pounds”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 1g Fat (8.5%
calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber;
3mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : “It won 2nd place at the 1997 Topsfield Fair, Topsfield,
Massachusetts!!!! and other than 1/2 cup of oats, it’s almost a trash
bread!!! Oh GOD.... there goes my earthy crunchy reputation!!!”
Nutr. Assoc. : 0 0 0 0 0 0 0

---

http://groups.yahoo.com/group/bread-machine/

[nw_arizona_granny]

* Lentil- Rice Casserole
~~~~~~~~~~~~~~~~

3 cups chicken broth, or use water and 1 tablespoon vegetable seasoning
3/4 cup lentils, uncooked
1/2 cup brown rice, uncooked
3/4 cup chopped fresh onion ( I used a yellow one )
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspon garlic powder

Blend all together in a casserole dish. Baked, covered for 1 1/2 hours at 300 degrees. During the last 20 minutes, you may top with 1/2 cup grated cheddar cheese, if desired. ( I used parmasean, because that’s what I had, and it was pretty darned delish : ) A note from Amy : “We tried this recipe and Jim rated it a ‘9’ on the 1-10 lentil scale. Because of the lengthy cooking time, plan to bake other items at the same time or use your solar cooker or crockpot.”

*Here’s a mega-frugal hint : Use carrot peeling and tops, potato peelings, celery tops, onion skins, and chicken skins to make stock : came from “The Frugal Gourmet” ( no relation. )

* From Gulfport, MS. : “ I took this idea from retaurants that sell potato peelings as appetisers. Scrub your potatoes well, and peel with a knife, trying to get large pieces. place peels in a bowl and add salt, pepper, garlic, and onion powder. Grease a cookie sheet ( when I did it, I greased it with bacon fat, gave them a nice taste : ) and place the skins on it. Bake in a hot oven at about 400 degrees for eight to ten minutes or until done. Remove from oven, sprinkle with grated cheese, then return to oven just until cheese melts.”

* From Maine : “ I had three ears of leftover corn, and 1/2 of an onion in the fridge. I cut the corn off the cob, chopped the onion, and threw them into a bowl together with a big handful of crackers, and egg, dry milk, a tablespoon of sugar, a little water, and blended it all together. Cooked it for about 3/4 hour in a 350 degree onion. My crew loved it!”

* Here’s another super-frugal idea which I have done, and it really does work : Take any leftover salad, lettuce, tomatoes, radishes, espcially any that oil-and-vinegar dressing has been applied to; chill, and run it through the blender. garnish with some diced cucumbers, and voila! You have Gazpacho : )

* A *Genuine* Tightwad Recipe! Bread-Crumb Cookies : )

1 1/4 cup flour
1 1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup cocoa
1/2 cup milk
1 egg
1 1/2 teaspoon vanilla
2/3 cup melted shortening
2 cups bread crumbs

Sift together dry ingredients. Combine wet ingredients and add to dry mixture. Add melted shortening and bread crumbs. Drop by spoonsful onto an ungreased cookie sheet. Bake at 350 degrees for 15 minutes, or until done. This recipe works with the soy-flour-for-egg substitution ( a heaping tablespoon of soy flour and one tablespoon of water substitutes for an egg. ) I have also had good success substituting 1/3 cup applesauce for 1/3 cup of the shortening.

---

Two Handy Hints
Posted by: “TxzsSunshine

Handy Hints #1

Minor Burn: Apply a thin coat of Colgate or Crest toothpaste.

Handy Hint #2

Let your toothbrushes soak in a cup of peroxide to keep
them free of germs.

---

[I like her sig line...granny]

Sue in PA

I’m going someplace really expensive this summer for vacation...the gas
station!!!

---

http://groups.yahoo.com/group/FunOnABudget/

[nw_arizona_granny]

Tamale Pie

1 jar tamales (or can)
1 (16 ounce) can chili
1 can whole kernel corn, drained
1/2 lb shredded cheese
Tortilla chips

Line baking dish with tamales, cut into 1 inch pieces. Add corn, then
chili. Sprinkle cheese on top. Spread tortilla chips on top. Bake at 375
degrees for 30 minutes.

[No reason to not have a layer of left over beans and? to stretch this quick dish....granny]

Thought for the Day
It is much easier to be critical than correct.

---

http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/

[nw_arizona_granny]

[I wish that I had not clicked on this page, as I have one head of cabbage to cook, now I will have to check all these recipes:
granny]

http://www.abbys-kitchen.com/cabbage-recipes.htm

Favorite TNT recipes using cabbage..

Subscribe to our daily recipe exchange newsletter.

Powered by Yahoo Groups

Many recipes were posted for and am trying to get them all posted. Look for our weekly updated list. Press F5 and the enter key at the same time to view updated list.

Amish Cabbage Dinner
Apple and Cabbage Jell-O Salad
Bavarian Cabbage with Spam
Beef and Cabbage Sloppy Joe
Beef Cabbage Casserole
Beef Cabbage Rolls
Beef Cabbage Soup
Cabbage and Apple Salad
Cabbage and Apple Salad
Cabbage And Bacon
Cabbage and Bacon Salad
Cabbage and Banana Cole Slaw Salad
Cabbage and Bean Salad
Cabbage and Cashew Salad
Cabbage and Kielbasa Salad
Cabbage and Mango Freezer Salad
Cabbage and Noodles
Cabbage and Noodles
Cabbage and Potato Casserole
Cabbage and Potato Stew
Cabbage and Sausage Soup
Cabbage and Vegetable Salad Mold
Cabbage Apple Salad
Cabbage Beef Casserole
Cabbage Casserole
Cabbage Cheese Bake
Cabbage Creole Style
Cabbage Dish (Weight Watcher Points)
Cabbage Gratin
Cabbage Gratin
Cabbage Kielbasa and Cheddar Soup
Cabbage Patch Soup
Cabbage Roll Soup
Cabbage Rolls
Cabbage Salad with Buttermilk Dressing
Cabbage Salad with Celery Seed Dressing
Cabbage Salad With Cream Dressing
Cabbage Soup
Cabbage Soup and Sausage
Cabbage Soup with Potatoes
Cabbage Vegetable Soup
Cabbage with Sweet Potatoes Casserole
Chinese Cabbage Slaw Salad
Chinese Egg Rolls with Cabbage
Corn Beef and Cabbage
Corn Beef and Cabbage
Crabmeat Stuffed Cabbage
Croatian Stuffed Cabbage
Crock Pot Bavarian Red Cabbage
Crock Pot Beef And Cabbage
Crock Pot Beef Tomato and Cabbage Casserole
Crock Pot Cabbage And Beef Casserole
Crock Pot Cabbage Rolls
Crock Pot Cabbage Stew
Crock Pot Corned Beef and Cabbage
Crock Pot New Year’s Beef and Cabbage
Crock Pot Red Cabbage
Crock Pot Stuffed Cabbage
Crock Pot Sweet and Sour Cabbage
Crockpot Corned Beef and Cabbage
Egg Rolls with Cabbage
Eggplant and Cabbage Relish
Emma’s Cabbage Soup and Meatballs
Emma’s Stuffed Cabbage
Fried Bacon Cabbage and Apples
Fried Cabbage and Apples
Fried Cabbage and Spam
Frozen Cabbage Salad
Fruit and Cabbage Salad With Sour-Cream Dressing
Ham and Cabbage
Lisa’s Stuffed Cabbage
Macaroni and Cabbage Soup
Marinated Cabbage and Noodles
Marinated Cabbage Salad with Pineapple
Meatball and Cabbage Soup
Mennonite Red Cabbage
Minestrone Soup with Cabbage
No Meat Cabbage Casserole
Overnight Marinated Cabbage Slaw Salad
Pear and Cabbage Salad
Pennsylvania Dutch Cabbage
Pennsylvania Dutch Cabbage Rolls
Pennsylvania Dutch Pepper Cabbage
Pennsylvania Dutch Red Cabbage
Pennsylvania Dutch Cabbage and Noodles
Portuguese Cabbage Soup
Red Cabbage with Diced Apples (Weight Watcher Points)
Russian Cabbage Salad
Southern Fried Cabbage
Spam and Cabbage
Spinach Dip with Cabbage
Stir Fried Ham & Cabbage
Stir Fried Ham and Cabbage (Weight Watcher Points)
Stuffed Cabbage
Stuffed Cabbage (Weight Watcher Points)
Stuffed Cabbage And Cranberries
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
Stuffed Cabbage Soup
Stuffed Peppers with Cabbage
Susan’s Corned Beef and Cabbage
Susie’s Corned Beef and Cabbage
Sweet & Sour Beef Cabbage
Sweet and Sour Cabbage Salad
Sweet And Sour Cabbage Soup
Sweet And Sour White Cabbage
Taco Cabbage Dish
Thanksgiving Red Cabbage with Diced Apples
Won Tons with Cabbage

[nw_arizona_granny]

. Re: Using whole wheat kernels without a mill
Posted by: “Nancy”

Here’s a great salad using wheat berries:
SALAD:
1 cup whole wheat, boil until pops (30 minutes)
1 apple, chopped
1 rib of celery, chopped
1/2 cup walnuts, chopped
2 green onion, chopped

DRESSING:
2 Tablespoons mayonnaise
1 Tablespoon maple syrup
1 Tablespoon apple juice
1/2 Tablespoon apple cider vinegar

Mix salad ingredients. Mix dressing ingredients and pour over salad.
Refrigerate until ready to serve.

And here’s a great pancake recipe using wheat:
1 c buttermilk
1 c wheat kernels (not cooked)
Blend in blender for 1 minute. (May do this the night before. Simply
place in bowl after blending and cover with plastic wrap and let sit
on counter overnight.)

The next morning, add:
2 eggs
1/2 c buttermiolk
3/4 tsp salt
3/4 tsp baking soda
Blend in blender for 4 minutes. Cook on hot griddle.

Nancy
Bountiful, UT

http://groups.yahoo.com/group/healthycheapcooking/

[nw_arizona_granny]

Hi sharron
I bought a dehydrater a couple of months ago for £26.99 ( should have been
around £40) and I have dried banana,pear,mince beef from a tin, candied
clementines, mix frozen veg,frozen green beans,sweetcorn from a tin and
today I am candying some pineapple to dry along with carrots and celery to
fill it up. I also dried the good green leaves from our cauliflowers and
they turned out great. I powdered them to use in soups and stews as sneaky
extra greens. And I even dried the green tops from my onions which I froze
last year, they were powdered too.

So far I have only done small amounts to try it out and see how we like them
and how they should look.
You could try drying your own stuff to get the variety and with a pump n
seal which I plan on getting soon you would be able to store them longer.
If you live in a warmer, drier county than ours you could even build a solar
dryer.

Judith

---

http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/

[nw_arizona_granny]

http://news.yahoo.com/s/ap/20080711/ap_on_re_eu/britain_war_on_waste;_ylt=Aj4PTXfA5vI0qJIHkA0fdkl0bBAF

Britain urging return to wartime food frugality
Posted on Friday, July 11, 2008 at 2:45pm
Evoking an era of World War II austerity, British families are being urged to cut food waste and use leftovers in a nationwide effort to fight sharply rising global food prices. It’s not back to ration books, “victory gardens” or squirrel-tail soup yet, but warning bells are being rung by experts at all levels of Britain’s government as well as from the World Food Program.

Full Story

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/s/slow-cook-sweet-and-sour-pork.html

Slow Cook Sweet and Sour Pork

Category: Crock Pot And Slow Cooker

Ingredients and Directions

2 Pounds Cubed pork

3 Tablespoons Soy sauce

1/4 Cup Vinegar

1 Small Onion — sliced

2 Tomato — cut in slices

2 Tablespoons Cornstarch

1/4 Teaspoon Ginger

1/4 Cup Brown sugar

2 Green peppers — cut into slices

In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes.

Posted By waring

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/s/slow-cook-jambalaya.html

Slow Cook Jambalaya

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 Bell pepper, chopped

1 Onion, chopped

2 Medium tomatoes, chopped

1 cup Chopped celery

1 Clove garlic, crushed

2 tablespoons Minced parsley

2 teaspoons Chopped thyme leaves

2 teaspoons Oregano leaves, chopped

1/8 teaspoon Cayenne

1/2 teaspoon Salt

4 ounces Smoked sausage, chopped

8 ounces Chicken breast, chopped

2 cups Beef broth or bouillon

1/2 pound Cooked shelled shrimp

1 cup Cooked rice

Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except

shrimp & rice. Cover & cook on low 9 to 10 hours. Turn slow cooker on high,

add cooked shrimp & cooked rice. Cover; cook on high 20 to 30 minutes.

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/y/yummy-crockpot-barbecue-pork.html

Yummy Crockpot Barbecue Pork

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 each pork roast, boneless

15 each cloves, whole

1 each onion

1/2 cup water

1 each barbecue sauce, bottle

1 teaspoon sugar

Place onion slices into the bottom of a large crockpot. Dot roast with cloves. Place roast in crockpot along with the water. Cover and cook at least 8 hours (or overnight). Take out roast, remove cloves from roast and shred pork. Discard liquid and onions from crockpot. Place shredded pork, barbecue sauce and sugar in crockpot and cover. Cook at least 2 more hours. Serve on toasted buns with slices of fresh onion (if desired).

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/w/working-person-s-crockpot-country-pork-dinner.html

Working Person’s Crockpot Country Pork Dinner

Category: Crock Pot And Slow Cooker

Ingredients and Directions

3 pound pork loin country-style ribs, cut into serving pieces

1/3 cup flour

2 tablespoon oil

1 1/2 cup apple cider

1 cup water

1 tablespoon salt

1/2 teaspoon pepper

2 pound red potatoes, small

16 oz carrots, cut into 2 inch pieces

1 each onion, coarsely chopped

1 each cabbage, small, shredded

1 teaspoon caraway seeds

All preparation can be done the night before and assembled in the morning before leaving for work so you’ll be greeted with a hearty supper at the end of the day. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium, into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/v/vegi-spagetti.html

Vegi Spagetti

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 md Green pepper, chopped

1 md Zucchini, cubed

1 sm Onion, diced

8 oz Fresh mushrooms, sliced

2/3 c Grated parmesan cheese

1 lg Jar spaghetti sauce

1/4 c Sliced olives

1 t Oregano

1 t Garlic salt

16 oz Pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med. Pour over cooked noodles.

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/v/vegetable-gumbo.html

Vegetable Gumbo

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 Onion, chopped

1/2 Green pepper, diced

2 Ribs Celery, diced

1 Clove garlic, minced

1 lb Okra, sliced, fresh, frozen

1 lb Tomatoes, fresh, or canned

2 c Corn, fresh, frozen, canned

1 ts Vegetable Bouillon granules

1/2 c White Grape Juice

1/2 c Water

1/4 ts Tabasco sauce

1/4 ts Paprika

2 tb Fresh chopped parsley

1 tb Basil or Rosemary, minced

Vegetable coating spray Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring

occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice

in Houston

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/t/tender-and-tangy-ribs.html

Tender and Tangy Ribs

Category: Crock Pot And Slow Cooker

Ingredients and Directions

3/4-1 cup vinegar

1/2 cup ketchup

2 tablespoon sugar

2 tablespoon worcestershire sauce

1 each garlic, clove, minced

1 teaspoon mustard, ground

1 teaspoon paprika

1/2-1 teaspoon salt

1/8 teaspoon pepper

2 pound pork, spareribs

1 tablespoon vegetable oil

Combine the first nine ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender. Yield 2-3 servings.

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/t/tangy-red-bulgar.html

Tangy Red Bulgar

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 tablespoon oil, olive or vegetable

1 cup bell pepper, red or green, or combination, chopped

1 cup zucchini, or yellow squash, or combination, chopped

2 1/4 cup bloody mary mix, or vegetable juice

1 cup bulgur wheat

1 tablespoon lemon, juice

1 teaspoon basil, dried, crushed or 1 tb fresh, minced

1/3 cup onions, green, chopped

Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to Low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature.

To Microwave: In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions.

Crockpot: Add all the ingredients except the basil and green onions and cook on Low for 8 hours, adding the basil after 7.5 hours. Garnish with green onions just before serving.

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/t/tangy-barbecue-sandwiches.html

Tangy Barbecue Sandwiches

Category: Crock Pot And Slow Cooker

Ingredients and Directions

3 cups celery — chopped

1 cup onion — chopped

1 cup ketchup

1 cup barbecue sauce

1 cup water

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 boneless chuck roast (3 to 4 pounds) — trimmed

14 14-18 hamburger buns — split

In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve

[nw_arizona_granny]

http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/s/sweet-sour-chicken.html

Sweet & Sour Chicken

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 each Carrot, cut in pieces

1 each Green pepper, cut in pieces

1 each Onion, quartered

2 tablespoons Tapioca, quick cooking

4 each chicken breast, cut

8 ounces pineapple chunks in juice, canned un

1/3 cup Dark brown sugar, firmly pa

1/3 cup Red wine vinegar

1 tablespoon Soy sauce

1 teaspoon Chicken bouillon, instant g

1/2 teaspoon Garlic powder

2 tablespoons ginger root, minced

1 teaspoon cilantro, dried

Fresh cilantro

Rice, hot cooked

Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.

Place chicken on top of vegetables. Combine all other ingredients except rice

in a small bowl. Pour over chicken. Cover crockpot and turn to low and

cook for 8 to 10 hours. Before serving make rice. Serve over rice. Leftovers

can be reheated in microwave.

[nw_arizona_granny]

http://groups.yahoo.com/group/FreeFSN/message/13

[urls not checked for todays use]

Food Storage Newsletter #0026 - FREE monthly Email newsletter -
February 2002:

This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)

---

---

Quotation:
“For over forty years, in a spirit of love, members of the Church have
been counseled to be thrifty and self-reliant; to avoid debt; pay
tithes and a generous fast offering; be industrious; and have
sufficient food, clothing, and fuel on hand to last at least one year.
Today there are compelling reasons to reemphasize this counsel.” Ezra
Taft Benson - October Conference, 1980

Spiritual Goal:
Fast with a purpose at least once a month. Fasting can help to bring
greater spirituality and reverence to our prayers and lives.

Provident Living Goal:
Set up an inventory system for your home storage. Use your inventory
system to help you to achieve your personal and family storage goals.

Home Storage Goal:
Oil - 4 gallons (or your choice of fats)
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES: 1 gallon of oil = 6 lbs. 1 can of shortening = 3 lbs. 1 cup
butter, margarine, or shortening = 7/8 cup oil in recipes
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:
Cooking & eating utensils

First Aid Kit Goal:
4 x 4 inch bandage pads - 10 per person

Shelf Life & Date Codes for This Month’s storage items:

---

Butter (refrigerated) - 1-2 weeks (frozen 6-9 months) Wrap or cover
tightly.
Mayonnaise - 3-4 months
Oils (unopened) - 18 months Store in cool place away from heat (some
may be stored indefinitely in original container)
Oils (opened) - 6-8 months Store in cool place away from heat (some
may be stored indefinitely in original container)
Oil, Canola, Best Foods - 18-24 months 1-800-338-8831
Oil, Corn, Mazola (Best Foods) - 18 months from pkg. Date
1-800-338-8831
Oil, Olive - 24 months
Oil, Salad - 6-9 months
Shortenings, solid - 8 months (some say indefinitely in original
container)
Shortening, Powdered - 5+ years (in #10 can with oxygen absorber)

This Month’s Cooking with Food Storage Ideas:

---

Baking Powder Biscuits (wholegrain)

---

2 c. wheat or rye flour
1 tsp. Salt
3 tsp. Baking powder
4 Tbs. Shortening
1 c. milk (approximately)
Sift wheat or rye flour, measure, add salt and baking powder and
sift again. Blend in shortening, then add enough milk to make a moist
dough. Turn onto a wheat floured board, pat or roll out to ½ inch
thickness, cut out biscuits and bake at 475 degrees for about 15
minutes.
From “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton
ISBN: 0865474850

Rye Biscuits

---

1 1/2 c. all purpose flour
1 1/2 c. rye flour
2 Tbs. baking powder
1/2 tsp. salt
1 tsp. caraway seeds
3/4 c. shortening
1 c. plus 2 tbs. milk
Combine the first 5 ingredients, and mix well; cut in shortening
with a pastry blender until mixture resembles coarse meal. Add milk,
stirring until dry ingredients are moistened. Turn dough out onto a
lightly floured surface; knead lightly 8-10 times. Roll dough to 1/2”
thickness; cut with a 2” biscuit cutter. Place biscuits on an
ungreased baking sheet. Bake at 450° for 10-12 min. Yield: about 15
biscuits.

NOTE: Biscuits may be frozen. To freeze, place uncooked biscuits on an
ungreased baking sheet; cover and freeze until firm. Transfer frozen
biscuits to plastic bags. To bake, place frozen biscuits on an
ungreased baking sheet; bake at 400° for 20-30 min.
From - Pat’s Recipes
http://basketsbypat.freeyellow.com/ryebiscuits.html

Rye Muffins

---

1 cup unsifted rye flour
2 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
1/2 cup water
2 tsp. oil
Preheat oven to 400 degrees. Grease 6 muffin pans. Sift dry
ingredients into a bowl. Add cold water and mix until smooth. Stir in
the margarine. Pour into muffin cups that have been greased. Bake for
25 minutes. Makes 6 to 8 muffins.
From Wheat-Free Baking Recipes
http://www.purr.demon.co.uk/Food/Wheatfree.html

Roasted Wheat Berries (from Ethiopia)

---

Heat a small amount of oil in skillet. Add wheat berries (whole
wheat) and pop like popcorn. They don’t actually pop, but will puff
up.
Serve hot with salt.
From The “More-with-Less Cookbook” by Doris Janzen Longacre ISBN
0836117867

Corn Bread

---

2 c. Cornmeal
1 Egg
1/2 tsp. Salt
1 Tbs. Vegetable Oil
1/2 tsp. Baking Soda
1 c. Buttermilk -or- Sour Milk (1-cup Lowfat Milk + 1-tablespoon
vinegar)
2 tsp. Baking Powder
1 Tbs. Sugar -or- Honey
Combine the cornmeal, salt, baking soda and baking powder in a
bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes. - Serves 12
One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2
Sodium: 184 Potassium: 65 Cholesterol: 24
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Diabetic Recipes http://soar.berkeley.edu/recipes/diabetic/

Corn Meal Gingerbread

---

1 c. corn meal
1/2 c. wheat flour
1/2 tsp. salt
1 tsp. soda
1 tsp. ginger
1 c. sour milk or buttermilk
1/2 c. molasses
4 Tbs. shortening
1 egg
Heat the molasses; stir in the corn meal, shortening, salt and
ginger; cool. Add the milk. Sift the wheat flour, measure, add soda
and sift into batter. Add well-beaten egg, then mix and beat
thoroughly. Pour into a shallow baking pan and bake 25 to 30 minutes
at 350 degrees F. Serve with whipped cream.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton ISBN: 0865474850

Whole Wheat Noodles

---

2 c. freshly ground wheat berries
6 eggs
1 tsp. salt
1 tsp. vegetable oil
boiling broth or water
In a large bowl, place the eggs and beat thoroughly. Add salt,
oil and freshly ground flour. Mix well. Place flour mixture on a
floured board. Place wax paper over flour mixture. Roll out dough to
1/8” thickness. With pastry cutter or sharp knife cut dough into long
strips. Place strips in boiling broth or water for 5 - 7 minutes or
until done.
From “Cooking and Baking with Freshly Ground Grains” by Christine
Downs
http://www.urbanhomemaker.com/items/books/healthyeating/cookingbakingg
rains.htm
http://www.nutritionlifestyles.com/dbook.htm
http://www.sportssolutionsinc.com/y2k-cookbooks.html

NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )

This Month’s Spiritual Preparation Ideas:

---

From the Bible Dictionary:
“Fasting, a voluntary abstinence from food, is a principle of the
gospel of Jesus Christ for developing spiritual strength.”

Matthew 6: 16-18 “Moreover when ye fast, be not, as the hypocrites, of
a sad countenance: for they disfigure their faces, that they may
appear unto men to fast. Verily I say unto you, They have their
reward. But thou, when thou fastest, anoint thine head, and wash thy
face; That thou appear not unto men to fast, but unto thy Father which
is in secret; and thy Father, which seeth in secret, shall reward thee
openly.”

Alma 17: 9-10 “And it came to pass that they journeyed many days in
the wilderness, and they fasted much and prayed much that the Lord
would grant unto them a portion of his Spirit to go with them, and
abide with them, that they might be an instrument in the hands of God
to bring, if it were possible, their brethren, the Lamanites, to the
knowledge of the truth, to the knowledge of the baseness of the
traditions of their fathers, which were not correct. And it came to
pass that the Lord did visit them with his Spirit, and said unto them:
Be comforted. And they were comforted.”

Doctrine & Covenants 88: 119-120 “Organize yourselves; prepare every
needful thing; and establish a house, even a house of prayer, a house
of fasting, a house of faith, a house of learning, a house of glory, a
house of order, a house of God; That your incomings may be in the name
of the Lord; that your outgoings may be in the name of the Lord; that
all your salutations may be in the name of the Lord, with uplifted
hands unto the Most High.”

This Month’s Suggested Book:

---

“Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred
Ellen Orton ISBN: 0865474850
How to cook breads, rolls, cakes, scones, crackers, muffins &
desserts, using only stoneground wholegrains. (71 pages)

Publisher: North Point Press, a Division of Farrar, Straus and Giroux,
19 Union Square West, New York, NY 10003
From the Publisher:
“’A cooking book devoted exclusively to cooking with wholegrain flour
is such an old idea it’s brand new. Up to 1850 there was no other kind
of cooking book.’ Cooking with Wholegrains is a return to the more
natural, healthier ways of cooking from America’s colonial days and
later on, before the advent of synthetically enriched foods. As an
introduction to Mildred Orton’s simple but hearty recipes for breads,
biscuits, cakes, casseroles, cookies, griddle cakes, and muffins,
Vrest Orton explains what wholegrains are and why they are superior to
today’s commercial flours, meals, and breakfast cereals. Now in its
nineteenth printing, Cooking with Wholegrains ranks as one of
America’s most important grain cookbooks; it both precedes the current
health craze and remains true to its present concerns.”
Contents: The Mystery of the Mill; Bread & Rolls; Special Recipes
Using Muffin Meal; Quick Breads, Steamed Breads & Doughnuts; Muffins,
Popovers, Crackers; Biscuits, Griddlecakes, Scones & Dumplings;
Luncheon & Supper Dishes; Desserts; Breakfast Cereals

This Month’s Frugal Living Tips:

---

Keep an inventory of all food and where it is stored. Stick to a
system of removing food from storage and place in daily use pantry
areas. Date all stored items. Practice FIFO (First In, First Out.)

A perpetual inventory makes it possible for you to see at a glance
what your home storage needs are and how much you have in stock. All
you need o keep a perpetual inventory is a food storage plan and a
list of what you have in stock. Your “ideal” amount is your goal for
each food item. As you use a food storage item (move it from storage
to pantry and open it), you subtract it from the list. As you purchase
more food storage, you add each item to your list in stock. This can
be done on a clipboard, note pad, notebook, etc.

EXAMPLE #1:
SAMPLE Food Storage Inventory:

Food Item: Wheat
Amount Need: 300 lbs. (7 buckets @ 45 lbs. each or 6 buckets @ 50
lbs. each)
On Hand: 7 buckets (45 lbs. each)

Date: Jan 2002
Subtract: 1 bucket
Balance on hand: 6 buckets

Date: Feb 2002
Subtract: 1 bucket
Balance on hand: 5 buckets

Date: March 2002
Add: 2 buckets
Balance on hand: 7 buckets

EXAMPLE #2:
SAMPLE Food Storage Perpetual Inventory:

DATE Wheat Milk Sugar Salt Rice
IDEAL 6 5 6 1 1
1-1-2002 3 0 1 1 1
2/2002 +2 0 +1 -1 + 0
Balance 5 0 2 0 1
3/2002 -1 0 -1 + 0 + 0
Balance 4 0 1 0 1
4/2002 +2 +2 +2 +1 + 0
Balance 6 2 3 1 1
5/2002 -1 + 0 +1 +1 + 0
Balance 5 2 4 2 1

---

Goals:
Wheat - 300 lbs/yr in 6.5 gal ctr = 50 lbs/ctr
Milk - 100 lbs/yr in 6.5 gal ctr = 20 lbs/ctr
Sugar - 90 lbs/yr in 2 gal ctr = 15 lbs/ctr
Salt - 5 lbs/yr in 1 gal ctr = 5 lbs/ctr
Rice - 50 lbs/yr in 6.5 gal ctr = 50 lbs/ctr

HANDOUT: Inventory http://www.nursehealer.com/Inventory.pdf (pdf
file)(Section 9-3)
From Utah State University Extension publication Food Storage Cooking
School - “Use It Or Lose It”

[nw_arizona_granny]

[These newsletters are associated with the LDS Church and their goals to have member prepared, the urls may be out of date...To my knowledge, there is no better source of information....granny]

http://groups.yahoo.com/group/FreeFSN/message/16

Food Storage Newsletter #0028 - FREE monthly Email newsletter - April
2002:

This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)

---

---

Quotation:
“More than ever before, we need to learn and apply the principles of
economic self-reliance. We do not know when the crisis involving
sickness or unemployment may affect our own circumstances. We do know
that the Lord has decreed global calamities for the future and has
warned and forewarned us to be prepared. For this reason the Brethren
have repeatedly stressed a “back to basics” program for temporal and
spiritual welfare.” - Ezra Taft Benson, “Prepare for the Days of
Tribulation,” Ensign, Nov. 1980, page 32

Spiritual Goal:
Study the Scriptures daily.

Provident Living Goal:
Find alternate uses for food storage items. (For example, plant seeds,
use milk in fertilizer, use herbs for potpourri, use oil for lamps,
etc.)

Home Storage Goal:
Dairy - 50 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Dry milk weights: 64 oz. box/50 lb. bag dry | #10 can=4.13 lbs. dry
milk
1 gal dry noninstant milk =5 lbs | 6.5 lbs noninstant=30 lbs | 1 gal
instant=3 lbs | 6.5 gal instant=20 lbs

The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:
Dishrag; dishwashing liquid; toilet tissue; pocket knife; fishing gear

First Aid Kit Goal:
1-inch adhesive tape roll - 1 per person

Shelf Life:

---

Milk Alternate, Morning Moo brand powdered - 5 years in original bag
(7 years in bucket) http://www.bluechipgroup.net/
Milk, aseptic packaging - Pkg. date
Milk, Canned, Condensed - 12 months
Milk, Canned, Sweetened Condensed - 24-36 months
Milk, Canned, Evaporated - 12-36 months (Invert can every 2 months.)
Milk, Evaporated, Publix - 18-24 months
Milk, Powdered (Instant Non-fat) - 6-15 months
Milk, Powdered (Nonfat dry) - 3 years (in Mylar pouch)
Milk, Powdered (Non-Instant) - 24-48 months
Buttermilk Powder - 24-36 months
Cream, Half and Half, Light and Heavy (refrigerated) - 7-10 days
(frozen 2 months)
Cream, ultra pasteurized (unopened/refrigerated) - 21-30 days
Cream, Sour (refrigerated) - 2 weeks
Cream, Sour, Dips, commercial (refrigerated) - 2 weeks
Creamer, non-dairy, Creamora - 24 months
Creamer, Non-Dairy - 9-36 months
Cheese, Brick (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Brick (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, Cheddar (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Cheddar (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, Cottage cheese (original container @ 38 - 40° F. refrigerator)
- 10-15 days
Cheese, Cream cheese (original container @ 38 - 40° F. refrigerator) -
21 days
Cheese, Cream, Neufchatel (refrigerated) - 4 weeks
Cheese, dehydrated - 5-8 years
Cheese, Dry cheeses (original container @ 60 - 70° F. basement) - 3
months
Cheese, Edam (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Edam (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, Gouda (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Gouda (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, natural (vacuum package @ 38 - 40° F. refrigerator) - 6 months
Cheese, Parmesan, grated - 12 months
Cheese, Parmesan, Romano (opened/refrigerated) - 2-4 months
Cheese, Parmesan, Romano (unopened) - 10 months
Cheese, processed (vacuum package @ 38 - 40° F. refrigerator) - 8
months
Cheese, Powdered - 36 months
Cheese, Processed Cheese Products (refrigerated) - 3-4 weeks (frozen 4
months)
Cheese, Ricotta (refrigerated) - 5 days
Cheese spreads/dips (original container @ 38 - 40° F. refrigerator) -
21 days
Cheese, Swiss (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Swiss (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)

This Month’s Cooking with Food Storage Ideas:

---

Crumb Muffins

---

1 large egg, slightly beaten
1 c. milk
1/4 c. melted margarine
1 c. dry bread crumbs
1 c. flour
1 Tbs. sugar
1/2 tsp. salt
1 Tbs. baking powder
Preheat oven to 375 degrees F. Combine in mixing bowl: egg, milk,
margarine, and bread crumbs. Stir and set aside. Sift together:
flour, sugar, salt, and baking powder. Fold dry ingredients into
liquids. Stir just until all is moistened. Fill greased muffin tins
2/3 full. Bake 25 minutes at 375 degrees F. — Makes 12 muffins.
- from More-with-Less Cookbook by Doris Janzen Longacre, Mary E.
Showalter (Introduction) ISBN: 0836117867

Basic Muffins (with dried eggs)

---

2 1/2 Tbs. dried whole egg
4 1/2 Tbs. baking powder
3/4 tsp. salt
3 Tbs. sugar
1/4 c. melted shortening
1 2/3 c. water
3/4 c. dried milk
1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and
sugar. In a separate bowl, combine the shortening, water and dry
milk. Add to dry ingredients, stirring only enough to moisten. Fill
greased muffin pans two-thirds full with the mixture. Bake at 375
degrees F. for 20 minutes.
— Makes 12 large or 14 medium muffins.
Variations: blueberries, chopped nuts, bananas, carrots, apple dices,
raisins, or granola.
From “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
(B&A http://www.baproducts.com/foodbook.htm )

Bread in a Bag

---

2 cups white bread flour
1 cup whole wheat flour
3 tablespoons powdered milk
3 tablespoons sugar
1 teaspoon salt
1 package Rapid Rise yeast
3 tablespoons vegetable oil
1 cup hot water (125 to 130 degrees F)
Extra flour to use during the kneading process
Combine white flour, whole wheat flour, yeast, sugar, salt and
powdered milk in a 1 gallon heavy duty Ziploc freezer bag. Squeeze
upper part of bag to force out the air. Shake and work bag with
fingers to blend ingredients. Add hot water and oil to dry
ingredients. Reseal bag. Mix by working bag with fingers, until the
dough is completely mixed and pulls away from the bag. On floured
surface, knead dough 5 minutes, or until smooth and elastic. Put dough
back into bag and let it rest 10 minutes. If working in teams, divide
dough in half and shape. Let rise until double in bulk. Bake at 350
for 20 to 30 minutes or until golden brown. Remove from pan and cool
on wire rack or dish towels.
Courtesy of Laurie Lautt, Montana State University Extension agent in
Big Horn County
(See also Tips from an experienced “bread-in-a-bagger”)
http://www.montana.edu/wwwpb/yuth/recipe.html

Peanut Butter Balls

---

1/2 c. peanut butter
3 !/2 T. dry powdered milk
A bit of honey
Combine ingredients, roll into balls and store in fridge. Optional
ingredients: raisins, nuts, coconut, wheat germ, sunflower seeds, and
brown sugar for rolling.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433

Goodie Balls

---

Combine:
1/2 c. peanut butter 1 c.
peanut or soy nuts
1/2 c. honey 1/2
c. Sunflower seeds
1/2 c. cocoa or carob powder 1 c. toasted
wheat germ
Roll into balls and roll in coconut. Refrigerate.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433

Cornbread (with dried eggs)

---

2 c. cornmeal
1/2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 c. dry buttermilk
1 3/4 c. water
1/3 c. dry whole egg
2 Tbs. oil
Sift together dry ingredients. Combine water, dry buttermilk, dry
egg egg, and oil, blend well. Add to dry ingredients, stirring just
enough to moisten. Pour into a greased 8 x 8 - inch pan. Bake at 425
degrees F. for 30 minutes.
From “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
(B&A http://www.baproducts.com/foodbook.htm )

Rich Hot Chocolate Mix - large quantity

---

Make this in the early fall and you will have hot chocolate to last
you until spring thaw. Cheap, too. Or, put it in tins and give it
away for Christmas presents. Everyone loves it. This makes a lot.
1 13 oz. jug malted milk
1 22 oz. container coffee creamer
1 4 lb. box powdered milk
1 32 oz. bag powdered sugar
2 28 oz. containers chocolate milk mix
2 1 lb. bags mini-marshmallows
Warning: This is a messy job.
Place all ingredients in a large plastic trash bag. (No, I’m not
kidding.) Firmly hold onto top of bag, and turn bag upside down and
around until ingredients are mixed. Pour into every container you can
find because this makes a ton of mix. When preparing cocoa, mix one
part mix with two to three parts water.
http://www.activemeasures.com/recipes/CHOCOLAT.HTM

Powdered Milk Candy (Polvoron)

---

3 cups sifted flour
1 cup sifted powdered milk
3/4 cup sifted sugar
1/2 cup pound melted butter
1 teaspoon lemon or vanilla extract
Toast flour in a heavy skillet or saucepan over moderate heat until
light brown, stirring constantly. Remove from heat and cool. Add
powdered milk, sugar, melted butter, lemon or vanilla extract. Form
little cakes the diameter of a silver dollar but about a quarter-inch
high. Wrap individually in wax paper.
http://www.recipehound.com/Recipes/1990.html

Bread Pudding (Pioneer Recipe)

---

Pudding:
2 eggs OR (2 1/2 Tbs. dry egg and 2 1/2 Tbs. water)
1/2 c. bread crumbs, soft
1 1/4 c. water mixed with 3/8 c. powdered milk
1/4 tsp. cinnamon and nutmeg
dash of salt
1 Tbs. honey
1 Tbs. sugar
Sauce:
1 c. sugar
3 c. water
1 Tbs. butter
1/4 c. flour mixed with 1/4 c. water
salt, vanilla, cinnamon
Beat eggs. Combine with other ingredients. Put in a pudding dish
or custard cups. Set in a larger pan of hot water. Bake slowly at
300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 c. water and
dissolve by heating to boiling. Thicken it with a flour paste made
from (1/4 c. flour and 1/4 c. water). Add salt, vanilla, cinnamon,
and 1 Tbs. butter to taste. Pour over pudding.
From “Cookin’ With Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
(B&A http://www.baproducts.com/foodbook.htm )

Peanut Butter Teddy Bears

---

1 c Smooth peanut butter
1/4 c Honey
1/2 c Instant nonfat powdered milk
Toothpick
Green food coloring
In small mixing bowl, combine peanut butter, honey, and powdered
milk. (If mixture is too sticky, add more powdered milk.) Break off
marble-sized piece of mixture and roll into a ball for bear’s head.
Roll another ball about twice that size for his body and attach to
head. Roll out 6 tiny balls and pinch flat. Attach to head for ears
and body for arms and legs. Dip blunt end of toothpick into food
coloring and paint on eyes, nose, mouth, and coat buttons. Place bear
on wax paper-lined foil tray or pie pan until set. You should be able
to make 7 or 8 bears from one batch.
From Just Kids Recipes: http://www.melborponsti.com/kids/index.shtml
http://www.melborponsti.com/kids/cookie/cook0003.shtml

Regular Powdered Milk:
“In your baking at home, substitute 1/8th the amount of regular
powdered milk for the liquid milk called for in your recipe. Add the
powdered milk to your other dry ingredients. Then increase your water
measurement to include the measurement of liquid milk called for and
add this water to your recipe when you add your other liquid
ingredients. For example, if your recipe calls for 2 cups of liquid
milk, (2 cups divided by 8) use 1/4 cup of regular powdered milk and
two cups of water.”
From Walton Relf-Reliance “Regular Powdered Milk”
http://waltonfeed.com/self/regmilk.html

Emergency Substitutions:
milk, whole fresh 1 c. = 1/2 c. evaporated milk plus 1/2 c. water
milk, whole fresh 1 c. = 1/3 c. instant dry milk solids (or 1 ½ Tbs.
non-instant dry milk powder) + 1 c. water
milk, whole 1 c. = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter
milk, skim 1 c. = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs.
non-instant dry milk powder) + ¾ c. water
milk, sour 1 c. = 1 c. buttermilk
milk, sour 1 c. = 1 c. yogurt
http://www.nursehealer.com/Recipes6.htm

NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )

This Month’s Spiritual Preparation Ideas:

---

Study the Scriptures daily.

“Study. Study the word of the Lord in the scriptures on a daily
basis-at least a chapter each day. Often our answer will be found in
the scriptures. At other times, this study will enlarge our vision and
humility to the point that prayer can bring our answer.” - Rex W.
Allred, “Spiritual Strength: A Planned Process,” New Era, Feb. 1977,
page 49

This Month’s Suggested Book:

---

“How Do We Eat It? “by Deborah P. Vanderneit
ISBN: 0877479054

About this book:
You’ve got your food storage. Now what do you do with it?

In How Do We Eat It? author Deborah Pedersen Vanderniet gives
creative, practical ideas for using your food storage grains. From
main casseroles to breads to soups to desserts, this cookbook offers
dozens of recipes that not only are nutritious but taste great. In
addition to giving you recipes, this book teaches you different
methods for cooking with such grains as wheat, oats, rice, and corn.
It also teaches you how to adjust recipes to your own taste. From
sloppy joes and tacos to chocolate chip cookies and apple crisp, your
family will love the recipes in How Do We Eat It?

Don’t just store your food storage-learn to use it. How Do We Eat It

Review from http://deseretbook.com/store/product?product_id=100015494

This Month’s Frugal Living Tips:

---

Find safe alternate uses for your dry milk that has been stored too
long to use as a beverage or baking item.

Update on Milk Storage —

---

Following are questions often asked about long-term storage of
powdered milk for a family’s supply of food:

o What kind of milk is best to store? Non-fat milk, either regular or
instant, stores well when packaged properly and kept at room
temperature or cooler. In the past, many felt that non-instant milk
would store better. There is actually no difference in shelf life
between instant and non-instant powdered milk.

o What are the best containers? Milk stored in airtight, low-oxygen
cans has been found to last longer and stay fresher tasting than milk
stored in boxes or plastic bags.

o How long can powdered milk be stored? Optimal storage life of
non-fat dry milk stored in cans at room temperature is two years
before noticeable stale flavors begin to develop. However, when stored
at cooler temperatures, it can be kept much longer. Rotation of
powdered milk can be accomplished through personal use or by giving it
to others who will use it promptly.

o How much powdered milk should be stored? Guidelines for quantities
of dry milk to store are found in the 1979 booklet published by the
Church called Essentials of Home Production and Storage. The booklet
recommends that members store an equivalent of 300 quarts of dry milk,
or approximately 75 pounds of dry milk per person per year.

However, since that time, as a result of a U.S. government study on
maintaining nutritional adequacy during periods of food shortage, a
second option has been recommended that suggests 64 quarts, or 16
pounds, per family member per year. Equivalent to approximately one
glass of milk a day, that amount will maintain minimum health
standards. Keep in mind, however, that the needs of children and
pregnant or nursing mothers will require more than the minimum amount
of stored milk. It is recommended that families who opt to store only
the minimum 16 pounds of milk per person should also increase storage
of grains from the recommended 300 pounds per person to 400 pounds per
person to compensate nutritionally for this change.

o How can it be determined if milk is past its prime shelf life? Milk
develops off-flavors as it ages. However, it still retains some
nutritional value, and unless spoilage has occurred from moisture,
insects, rodents, or contamination, it is still safe to use.

o What can be done with milk that is too old to drink? It is important
to think of milk in terms of optimal shelf life rather than waiting
until it is too old to use. Older nonfat dry milk can be used in
cooking as long as it has been protected from spoilage. If powdered
milk has spoiled, however, it can be used as fertilizer in the garden.

From “Update on Milk Storage,” Ensign, Mar. 1997, page 70
http://www.lds.org/ (Gospel Library)

Milk Bath Recipe

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Cleopatra, Queen Of The Nile was known for her charm and beauty
secrets. She would have approved of our version of the milk bath.
Leaves your skin gently scented and feeling like silk.
3 cups powdered milk
1/4 cup oatmeal
1/4 cup dried orris root (has a soft violet scent)
1/3 cup almond meal
1 capsule vitamin E (break open into dry ingredients)
1/3 cup cornstarch
Makes enough for a few baths. Combine ingredients make sure its
completely mixed. Store in a container. When you are ready to add it
to your bath, scoop the desired amount of the mixture and tie securely
in a muslin bag or even a facecloth will do. Tie to the faucet
allowing the warm water to run over the bag.
* To make almond meal: Using a blender, grind up blanched or slivered
almonds to a powdered consistency.
From Pioneer Thinking
http://www.pioneerthinking.com/milk.html

Home Face Makeup (for kids - just for fun)

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Nonfat powdered milk
Water
Food coloring
This is an edible paint that is easy to make. Mix powdered milk and
water to a thick consistency. Paint on your face with your fingers or
a makeup sponge. Add food coloring if desired.
From Kids Craft Recipe Factory
http://members.aol.com/sail2957/special.html

(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)