Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://web.archive.org/web/20020204033239/waltonfeed.com/grain/soybeans.html

[Links not checked]

Soybeans
This information comes from the Indiana Soybean Board

Soyfoods USA
Vol. 4, No. 5
June 16, 1999

Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by the Indiana Soybean Board. Details at end of issue.
CONTENTS
1. Modest Amount of Soybeans Helps Prevent Heart Disease
2. Finding Soyfoods That Meet FDA Health Claim
3. Simple Soybeans
4. Tasty Soybean Recipes
a. Marinated Green Soybeans and Vegetables
b. Roasted Red Pepper Dip
c. Italian Black Soybeans & Rice

MODEST AMOUNT OF SOYBEANS HELPS PREVENT HEART DISEASE

Soyfoods can help prevent heart disease even when only modest amounts of soyfoods are ingested, according to scientists at the University of Toronto who studied healthy middle-aged men and women who had elevated levels of so-called bad cholesterol, LDL, or low-density lipoprotein.³

These findings demonstrate the power of certain foods in the fight against cholesterol, and may explain why heart disease is so rare in East Asian countries where soy consumption is much higher,² said David Jenkins, professor of nutritional sciences at the University of Toronto and lead author of the study.

Results of the study were published in the journal, Metabolism, and were presented earlier this month at the annual meeting of the Canadian Federation of Biological Sciences in Winnipeg.

FINDING SOYFOODS THAT MEET FDA HEALTH CLAIM

The Food and Drug Administration (FDA) next October is expected to allow health claims about the role soy protein may have in reducing the risk of coronary heart disease (CHD) on the labels and labeling of foods containing soy protein. This proposal is based on the agency’s determination that soy protein, as part of a diet low in saturated fat and cholesterol, may reduce the risk of CHD.

Studies show 25 grams of soy protein per day have a cholesterol-lowering effect. Therefore, for a food to qualify for the health claim, each serving of the food must contain at least 6.25 grams of soy protein, or one-fourth of the 25-gram amount shown to have a cholesterol-lowering effect.

To help consumers and others find the soy foods that meet the requirements for this new health claim, a list of these products will begin to be published July 1 at the U.S. Soyfoods Directory Web site http://soyfoods.com/. Soyfoods companies are urged to submit products for this list by completing a form found at http://soyfoods.com/healthclaim.html.
SIMPLE SOYBEANS

Kim Galeaz, RD
Nutrition Consultant to the Indiana Soybean Board
kimgaleaz@aol.com

In your quest to eat more protein and isoflavone rich soyfoods, have you overlooked the simplest one of all? Soybeans are unique among legumes because they are higher in protein and fat and lower in carbohydrate than other beans. None have cholesterol, and all are terrific sources of dietary fiber.

Choosing & Using Different Types of Soybeans

Yellow Soybeans
Typically yellow or white, these are mature beans that have ripened in the soybean pod into dry, hard beans. They must be cooked before eating, as you simply cannot bite into them! Plus, cooking destroys the protease, or trypsin inhibitors naturally found in dry soybeans. Like all dried beans, you will need to soak them at least six hours before cooking the traditional way or in a pressure cooker. Soybeans may never become quite as soft or tender as other beans. They may retain a somewhat crunchy texture; this is perfectly natural.

Dried soybeans are found in the bulk section of health food stores. Some supermarkets may carry dried soybeans in their natural food area.

Even easier to use are canned soybeans. Look in the regular canned bean area, or in the health food section. One popular brand is Westbrae Natural in 15-ounce cans. Canned soybeans are already cooked, so they can be eaten right out of the can or heated.

Black Soybeans
Although dried black soybeans are probably available in some health food stores, I have found only canned black soybeans in most grocery stores. Look in the canned bean area or health food section. Use and cook them the same way as yellow soybeans. Some people say black soybeans are easier to digest (less gas-producing!) than yellow soybeans. One thing is for sure: black soybeans do not taste as beany as yellow ones. They are much milder and resemble regular black beans.

Both dried and canned yellow and black soybeans should be stored in a cool, dry place.

Green Soybeans
Also known as sweet beans or edamame, green soybeans are harvested before they become mature or hard. They are still green and soft in the fuzzy pod and are sweet and mild tasting. People who would not even consider trying yellow soybeans are amazed how tasty these green ones are!

Green soybeans are found only in the frozen food section of grocery stores. Many Asian stores sell them in 1-pound bags still in the pod. Simply cook, steam or microwave. The pod is completely edible. Asians enjoy them as a snack, salting the pod and then sucking the green soybeans out.

Many supermarkets and health food stores also offer green soybeans in 10-ounce frozen boxes just like other vegetables. Two popular brands available are Sun Rich and SnoPac. They are already podded and resemble mini lima beans.....although they taste nothing like limas! These podded soybeans can be eaten once thawed or heated.

Green soybeans can also be found in a product called Freshlike Baby Broccoli Blend, a one pound bag of frozen broccoli, water chestnuts, carrots and green sweet soybeans! Distributed by Dean Foods Vegetable Company, they are great as a side vegetable.

Check the soyfoods website http://soyfoods.com/ for a listing of companies that manufacture and distribute soybeans and edamame.

Eight Easy Ways to Use Soybeans

1. Toss with stir fry dishes (especially green soybeans).
2. Add to homemade, dry and canned soups for a protein boost.
3. Spread smashed black soybeans on flour tortillas.
4. Add to purchased or homemade Three-Bean Salad.
5. Make chili with kidney beans AND soybeans.
6. Stir into cooked rice for a meatless main dish.
7. Throw a couple handfuls on tossed lettuce salads.
8. Add to any Mexican dish or casserole.

Soybean Nutrition Details

1. Excellent source of fiber!
2. Good source of iron.
3. Excellent source of protein.
4. Filled with isoflavones. All three kinds of whole soybeans offer roughly the same amount of isoflavones for 1/2 cup. Green have 35 mg, yellow have 38 mg and black have 41 mg.
5. Green soybeans are a good source of Vitamin C.
6. Some calcium - Yellow soybeans are considered a good source of calcium with 10% of the Daily Value. Both green and black contain a small amount.
7. Low to Moderate fat. The yellow soybean is the only one with a moderate amount of fat.

Detailed nutrition information for whole soybeans can be found at USDA Nutrient Database Web site http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl. However, manufacturer product labels may show different nutritional values depending on how the soybeans are processed. TASTY SOYBEAN RECIPES

Marinated Green Soybeans and Vegetables

* 1 bag (16-ounce) Baby Broccoli Blend (includes green soybeans)
* 2/3 cup chopped green onion
* 1/2 cup chopped red onion
* 2 large tomatoes, chopped
* 1 cup bottled reduced fat Italian dressing (Use fat free Italian dressing to reduce total fat in recipe.)

Mix all ingredients in bowl and stir. Marinate in refrigerator at least 4 hours before serving.

Yield: 6 cups. Serving size: 1 cup. Per serving: 156 calories, 9.5 g fat, 1 g sat fat, 5 g protein, 14 g carbohydrate, 310 mg sodium, 0 mg cholesterol, 3.5 grams fiber.
Roasted Red Pepper Dip

* 12 sundried tomato halves, not in oil
* 1 cup hot water
* 2 cans (15 oz. each) soybeans (or 3 cups soaked and cooked dried soybeans)
* 6 ounces firm silken tofu
* 2 Tbs minced garlic
* 1 tsp ground cumin
* 1 tsp oregano
* 1/3 cup spicy hot salsa
* 1 jar (7 ounces) roasted red peppers, drained

Soften sundried tomatoes in 1 cup of hot water until soft. Drain well. In food processor, process soybeans and tofu until coarsely chopped. Add garlic, cumin, oregano, tomatoes, salsa and roasted red peppers. Continue to blend in food processor until fairly smooth, yet thick like a dip. Refrigerate. Serve with vegetables, pita bread, tortillas, bagel chips, or hollowed-out bread.

Yield: 5 1/2 cups. Serving size: 1/4 cup. Per serving: 59 calories, 2 g fat, 0 g sat fat, 5 g protein, 6 g carbohydrate, 42 mg sodium, 0 mg cholesterol, 2 g fiber.
Italian Black Soybeans & Rice

* 2 Tbs vegetable oil
* 1 1/2 cups chopped onion
* 3 garlic cloves, minced
* 1 can (15 ounces) Italian style tomatoes
* 1 can (15 ounces) black soybeans
* 1 cup lean ham, cut into small cubes
* 1 tsp dried Italian seasoning
* 4 drops hot pepper sauce
* 4 cups hot cooked rice

Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook 3 to 6 minutes until tender. Stir in remaining ingredients except rice. Simmer, uncovered, 6 to 8 minutes. Serve over rice.

Yield: 6 cups bean mixture (4 servings) Serving size: 1-1/2 cups bean mixture over 1 cup rice. Per serving: 674 calories, 18 g fat, 3 g sat fat, 38 g protein, 85 g carbohydrate, 710 mg sodium, 19 mg cholesterol, 6.5 g fiber.
Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board http://indianasoybeanboard.com

Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, info@soyfoods.com

Back issues available at http://www.soyfoods.com/newsletter/old/OldSUSA.html

More information about soyfoods can be found at the U.S. Soyfoods Directory http://soyfoods.com.

http://web.archive.org/web/20020606114246/waltonfeed.com/grain/y-rec/buckbrd.html

Buckboard Bread Recipe by By Kristi Gross

For those of you who are afraid to start in making yeast bread, give this one a try. Just make sure you have a fresh supply of active baking powder.

Preheat oven to 400 degrees F.

* 4 cups flour
* 2 T. salt
* 2 1/4 tsp. baking powder
* 2 cups water

Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees.

http://web.archive.org/web/20020606121729/waltonfeed.com/grain/y-rec/cornbrd2.html

Corn Bread Mix Recipe by Melanee

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups Bisquick® baking mix or **homemade subst.
1/2 cup cornmeal (fresh ground is best)
1/2 cup sugar(cut by 2-3 tbsp if fresh ground cornmeal is
used)
1/2 tablespoon baking powder

Instructions: Great with honey-butter. Makes a mix that you put in a jar and give away with instructions on use. Mix first 4 ingredients. This is the mix. Store in an airtight container.Then, attach the following instructions to the canning jar: California Corn Bread: Serves 4 to 6. 1 package Corn Bread Mix, 2 eggs, 1 cup milk, 1/2 cup butter— melted, Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk, and butter. Blend until the mixture is just smooth. Pour into a greased (use liquid lecithin for healthy nonstick pan) 8-inch baking pan and bake for 30 minutes (until tests correctly with toothpick). NOTES : makes a great gift in a jar

** There are many versions of homemade biscuit/Bisquick mix available.

http://web.archive.org/web/20020209182244/waltonfeed.com/grain/y-rec/y2k-kbrd.html

Geri’s Honey Carrot Corn Bread for Y2K Recipe by Geri Guidetti of the Ark Institute

This recipe first appeared on Gary North’s Non-Hybrid Gardening Forum that Geri hosts. She made the claim that one could just about live on this by itself if you added a little vitamin C. Well, I did a nutritional analysis on it and wouldn’t you know it, she was right. (You can see the analysis at the bottom of this page.) Add a few sprouts to this and you’ll have all the nutrition you need for the day. Used by permission.

Ingredients:

* 2 Cups shredded raw carrots
* 2 Cups ground yellow cornmeal
* 1 and 1/2 Cups milk (I have made this with powdered, reconstituted milk, too)
* 1 Cup honey
* 4 eggs slightly beaten
* 2 Cups white, OR 1 and 3/4 Cups whole wheat flour
* 1/4 Cup vegetable oil
* 2 Tablespoons Baking Powder
* 2 teaspoons or less of salt

Instructions: Preheat oven to 400 degrees F. Grease a 10” X 13” baking pan. (You could use two, 8” square pans or two muffin pans.)
Combine shredded carrots and cornmeal in a large bowl. Heat milk in a saucepan to boiling and immediately add to carrot and cornmeal mixture. Cool to almost room temperature. Add honey, eggs, oil.
In a separate bowl, mix together white or wheat flour, baking powder and salt. Then dump it all into the carrot mixture. Pour into baking pan(s) or muffin tins. If doing muffins, fill each cup 3/4 full. They rise nicely.
Bake in 400 degree oven 20 min for muffins, 35-45 min. for cake pans. You want them nicely golden brown and springy to the touch in the center. The oven rack should be in the center, not on the top level or you may burn the tops of the muffins or bread. Honey in the recipe will make it brown easily, so you don’t want to overdo the browning too long. A telephone call diverting your attention at the finish time could give you a DARK brown— but no less delicious—finish.
The Y2K Connection? If you do a nutritional analysis of this recipe, I think you’ll find you could nearly survive on it, even without beans or other legumes added. Just add a few sprouts or a salad on the side for Vitamin C and other “live food” micronutrients and you have it made.....Geri Guidetti You’d have to eat the whole batch of the above recipe to get the following nutrition:

Male Female
RDA % RDA %
Food energy KCal: 3602.01 124 164
Protein Gms: 88.9223 141 178
Total lipid (fat) Gms: 89.3146 93 122
Carbohydrate, by diff. Gms: 648.333 149 196
Total saturated fat Gms: 16.4747 57 69
Ttl monounsaturated fat Gms: 39.1936 No RDA Requirement
Ttl polyunsaturated fat Gms: 27.3483 See the oils below
Cholesterol Mg : 873.625 291 291
Sodium Mg : 6626.05 276 276
Total dietary fiber Gms: 53.332 162 213
Vitamin A Re : 8041.23 804 1005
Alpha Tocopherol Mg : 0 No RDA Requirement
Ascorbic acid Mg : 9.8925 16 16
Thiamin Mg : 2.22695 148 202
Riboflavin Mg : 2.80569 165 216
Niacin Mg : 25.7635 136 172
Vitamin B6 Mg : 2.60931 130 163
Folacin Mcg: 306.141 153 170
Vitamin B12 Mcg: 3.1466 157 157
Potassium Mg : 2963.5 85 85
Calcium Mg : 1384.08 173 173
Phosphorus Mg : 2323.13 290 290
Magnesium Mg : 705.101 201 252
Iron Mg : 24.4255 244 163
Zinc Mg : 14.9355 100 124
Pantothenic acid Mg : 7.5838 76 76
Copper Mg : 1.73312 87 87
Manganese Mg : 5.63874 161 161
Caprylic Acid (8:0) Gms: 0.10995 No RDA Requirement
Capric acid (10:0) Gms: 0.1572 No RDA Requirement
Lauric acid (12:0) Gms: 0.1821 No RDA Requirement
Myristic acid (14:0) Gms: 0.68525 No RDA Requirement
Palmitic acid (16:0) Gms: 7.74149 No RDA Requirement
Palmitoleic acid(16:1) Gms: 0.74477 No RDA Requirement
Stearic acid (18:0) Gms: 5.97553 No RDA Requirement
Oleic acid (18:1) Gms: 38.2512 No RDA Requirement
Linoleic acid (18:2/n6) Gms: 23.0864 770 923
Linolenic acid(18:3/n3) Gms: 3.88656 194 243
Gadoleic acid (20:1) Gms: 0.056 No RDA Requirement
Docosenoic acid (22:1) Gms: 0.006 No RDA Requirement
Phytosterols Mg : 0 No RDA Requirement
Histidine Gms: 2.19732 231 289
Isoleucine Gms: 3.90299 412 516
Leucine Gms: 7.67374 607 761
Lysine Gms: 4.10472 433 543
Methionine Gms: 1.9256 See below
Cystine Gms: 1.72659 See below
Methionine+Cystine Gms: 3.65219 462 580
Phenylalanine Gms: 4.26731 See below
Tyrosine Gms: 3.23535 See below
Phenylalanine+Tyrosine Gms: 7.50266 594 744
Threonine Gms: 3.3662 533 534
Tryptophan Gms: 1.07233 452 567
Valine Gms: 4.66309 422 529
Arginine Gms: 4.35055 No RDA Requirement
Alanine Gms: 4.44647 No RDA Requirement
Aspartic acid Gms: 6.59385 No RDA Requirement
Glutamic acid Gms: 18.9041 No RDA Requirement
Glycine Gms: 3.12522 No RDA Requirement
Proline Gms: 1.01745 No RDA Requirement
Serine Gms: 4.83759 No RDA Requirement

You can get the nutritional calculator that gave the above printout at http://waltonfeed.com/grain/calc.html

http://web.archive.org/web/20020606111753/waltonfeed.com/grain/y-rec/biga.html

Italian Biga Bread Recipe by Geri Guidetti of the Ark Institute

In traditional bread bakeries in rural Italy, bread for a new day is started with a bit of unsalted starter taken from yesterday’s bread making. The starter is known as “biga”, pronounced bee-ga. No new dry, cake or wild yeast is added, just a cup or so of yesterday’s biga. Of course, since the concentration of yeast cells is lower than in a packet or more of purchased yeast, the bread takes longer to rise. It simply takes longer for the yeast cells to multiply to the point that enough CO2 is released to raise the bread. But the slow rise contributes to the very well developed, distinctive flavor of these country loaves. Plus you can go away to work or whatever for the day and come back to bake it later on.

You only need your first biga to get started. Then it is simply a matter of making bread at least once a week or so if you have refrigeration to keep the biga alive. If you don’t have refrigeration, you would want to make bread every day and save a portion of the new dough you make each day as a starter for tomorrow’s bread. Just take that portion BEFORE you add salt to the new bread dough. In this case, you would keep tomorrow’s starter at room temperature. Below is a simple biga recipe. Use as you would a sourdough starter. For a rough guide, use approximately one cup of biga for a bread recipe calling for 7-8 cups of flour.

* For approximately 4 cups of Biga:
* 1/2 tsp. active dry yeast
* 1/4 cup warm water
* 1 and 1/2 cups water at room temperature
* 3 and 3/4 cups unbleached flour

Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy. Add rest of water, stir. Add flour, one cup at a time and stir. Mix with wooden spoon for approx. 4 minutes. Oil a bowl three times as large as the mixture’s volume and scrape dough into that bowl. Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume. The longer it sits, the more character it develops. If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism. If the room is cool enough—60-65 deg.F, 24 hours will yield a nice, mellow-flavored biga.

An excellent book with lots of recipes using biga cultures is “The Italian Baker” by Carol Field. ISBN 0-06-181266-8

I have made this and there is no comparison to store bought breads. It is a whole different kind of eating and you WILL be spoiled by it. Try the Pane Pugliese for one. Incredible stuff and perfectly suitable for a survival scenario...Geri Guidetti, The Ark Institute

http://web.archive.org/web/20020209182325/waltonfeed.com/omega/bread.html

Brendy’s Whole Wheat Bread

It was wheat this morning

Making bread from all natural ingredients is not only satisfying but extremely healthy. Grinding your grains immediately before mixing insures optimum food value and flavor.

MAKING WHOLE WHEAT BREAD USING ALL NATURAL INGREDIENTS Ingredients: (Makes 4 loaves)

* 5 cups warm water
* 13 -16 cups whole wheat flour
* 1 cup flax (or 3/4 cup oil if you don’t care about it being all natural)
* 1/2 cup honey (or 3/4 cup sugar if you don’t care...)
* 3 pkg. of yeast
* 1 tablespoon salt
* Optional: 1 cup soybean puree or 2-3 tablespoons of lecithin. This is an emulsifier and helps make the bread moist. It also prevents the crumbling that so often happens with whole wheat bread. Soybeans work better than lecithin. Update: All that mucilage in the flax seems to do the same job very nicely. We no longer use soybean puree when using a cup of flax.

Bake at 325 degrees F for 35 minutes.

Directions:

Start yeast by putting a tablespoon of honey in 1/2 cup of luke warm water, stir to dissolve the honey, then add the yeast and set it aside to let it grow.

Grind the flax with about 3 cups of wheat, immediately prior to making your bread. Mix 5 cups of water with the 7 cups of the wheat and flax flour. Mix for 3 minutes. Add the yeast mixture, salt, honey, and soybean puree, (oil if you didn’t use flax) and mix well. Add 2 more cups of flour and mix well. Now, add 3 cups of flour gradually while kneading or mixing with a bread mixer. If using a mixer, let it mix on slow speed for 10 minutes. Then add about 1-3 cups of flour slowly until the dough pulls away from the sides of the mixer bowl. See the photo below.

If doing it by hand, continue kneading and adding flour until it has an elastic feel and is not overly sticky. It doesn’t get quite as smooth or satiny as white bread dough gets. (don’t add too much flour or the bread will be too heavy) It is important to knead it to bring out the gluten in the flour. Just stirring it until it is blended is not nearly enough. The amount of gluten in flour varies and this is why the amount of flour for each recipe also changes. It takes some practice to get used to the feel. You can’t knead it too much.

Set the dough aside and let it rise until it has about doubled in bulk. Punch it down, then let it rest 10 minutes. Divide the dough into 4 sections and knead and shape each piece into a loaf and then put it into greased 5” by 9” bread pans. If using smaller pans, make more loaves. Again let it rise. The loaves should double in size and then bake at 325 degrees F. for 35 minutes.
Extra hints you may find helpful (up to recipe)

Mix flax with wheat before grinding. (Our grinder plugs up if we grind the flax seed by itself.) If you have a stone grinder it may get too plugged to use if you don’t mix enough wheat with the flax. Be careful. You can clean it by putting rice though it. Another possibility, if you don’t have a wheat grinder, is to blend the cup of flax with 4 cups of water at the blender’s highest speed, then add it to the remaining cup of water. To protect the nutritive value of the oil in the flax, don’t grind until immediately before it will be mixed. And then use or discard any unused flax you grind.

Use warm water. The warmer dough will speed up the yeast when it is added.

The amount of flour you put in will be a different amount for every batch. If using a mixer, you need to add flour until the dough pulls away from the sides of the bowl (see photo above) .

Remember, the yeast requires warmth to grow. The colder your house is, the slower it will work and goes dormant at 63 degrees F (14C). It works best between 80-95 degrees F (24-35C) and slows down above this until it dies at about 109 degrees F (46C). I sometimes set the rising dough out on the counter. To push things along if I’m in a hurry, I place it in a slightly warmed oven. Warning! Remember, yeast dies at 109 F. Be sure your oven isn’t too warm. Leave it on for about 1 minute and then turn it off before ever putting the dough in. This way if you forget to turn your oven back off, you’ll never ‘bake your un-risen dough (like I have) before you intended to.’ After your loaves have risen, take them out to preheat your oven. Be very gentle with the dough. You don’t want it to fall before you even start to bake it. This shouldn’t be a problem unless you’ve let it rise to the maximum. White bread can rise 3 to 4 times in volume but twice is enough for whole wheat. If the bread falls a bit after it is baked, it could be because it had risen too much.

The yeast eats the honey or sugar, so don’t go off and forget the dough. After the honey is gone, your dough will not rise any further!

(My husband has a mental block on forming loaves. This is how he does it. It works pretty good and could be a good way to learn if you’ve never done it before.) When shaping the dough into loaves, put flour on the table and work the dough on this. Flour your hands to keep the dough from sticking to you. Work a little flour into the dough until it is elastic and somewhat smooth. Knead it out flat about the length of the pan. Roll it up, stretching the dough as you go to prevent air bubbles from being trapped inside. Tuck the ends down, then put it in a greased loaf pan. Some people now like to poke three rows of holes every 1/2 inch or so apart down the loaf to release any trapped air bubbles. See below.

After the bread has risen in the pans, place the bread in the pre-heated oven, being careful to keep equal space between each bread pan and the walls of the oven. Cook for about 35 minutes. When you take it out of the oven, turn the bread pan upside down. Your bread should fall out of the pans. If it doesn’t, run around the sides of the pan with a table knife. (Don’t let it cool in the pans as it will sweat.) Place the loaves on a cooling tray. (Note: You can tell if it is really done by flipping it lightly with your finger on its side. If it has a hollow sound, it’s done.) Now rub butter on top and after it has cooled, put it in plastic sacks. We love it best with butter and honey when it is hot, right out of the oven. Our three kids have been known to polish off a loaf all by themselves in five minutes flat (oink, oink).
Preparing the soybean mixture: (up to recipe)

1. Boil soybeans about an hour until soft (they never get as soft as most beans). Then blend them in an electric blender, using as little of the water the beans were cooked in as possible. We make a whole bunch at one time, measure out single cups and place the mixture in small plastic bags. Then we throw them in the freezer. Just before making bread, we pull one out and throw it in the micro-wave to thaw it out.

2. If you have the right kind of grinder, you could grind 1/2 cup of dry soybeans and throw it in with your freshly ground flour.
Final Notes: (up to recipe)

It is hard to make a good loaf of 100% whole wheat bread even when your wheat kernels are bulging with starch. If they are shriveled, forget it. You can just about guarantee success if you cheat, and add a bit of starch on your own by substituting 2 or 3 cups of white flour for the whole wheat flour. Don’t be disappointed if every batch doesn’t turn out just right. Occasionally, even my bread doesn’t turn out. As one of the arts, it takes a bit of experience and practice to get a really great loaf of bread every time. But it’s worth the trouble.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Tamale Pie Author Unknown

Serves 8 to 10

* 1 lb hamburger
* 1 cup chopped green pepper
* 1 chopped onion
* 1 clove garlic, minced
* 1 16oz can of tomatoes
* 1 6oz can of tomato paste
* 1 12oz can corn, drained
* 1 can sliced ripe olives (optional)
* 1 Tbsp sugar
* 1 tsp salt and a dash of pepper
* 2-3 tsp chili powder
* 1 1/2 cups sharp American cheese, grated
* 2 cups cold milk
* 3/4 cup yellow corn meal
* 1/2 tsp salt
* 1 Tbsp butter

Brown the first four ingredients together. Drain the fat and add the tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9 by 13 inch baking dish.

Make cornmeal topping by heating milk in double boiler; add salt and slowly stir in cornmeal. Cook and stir until thick (about 20 minutes), add butter and spread over top of meat mixture. Bake at 375 deg. for 40 min.

Cracked Wheat Casserole Author Unknown

Makes 6 servings

* 1 pound ground beef ( may substitute beef TVP)
* 1/2 cup chopped onion
* 1 small garlic clove
* 1 1/2 cups water
* 1/2 cup uncooked cracked wheat
* 2 Tbsp chopped parsley
* 1 tsp beef bouillon
* 1/2 tsp salt
* 1/4 tsp oregano leafs
* 1/4 tsp pepper
* 1/4 cup parmesan cheese
* 1 cup chopped tomato (fresh or canned)

Brown ground beef with onion and garlic until pink color has gone from the meat. Drain. Combine with the rest of the ingredients except cheese and tomato.

Bake in lightly covered 1 1/2 quart casserole for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in cheese and tomato, let stand a minute and serve.

Pioneer Stew Author Unknown

Makes 8 servings

* 1 1/4 cups (1/2 pound) dried pinto or kidney beans
* 3 cups cold water
* 1 tsp salt
* 1/2 to 1 pound ground beef ( beef TVP may be used)
* 1/2 cup chopped onion
* 1/2 cup finely diced green pepper
* 1 16oz. can whole kernel corn, undrained
* 1 16oz. can tomatoes, undrained
* 1/2 tsp chili powder
* 3/4 tsp salt
* 1/2 cup sharp American cheese

In a large saucepan place washed and drained beans, cold water and salt. Bring to a boil. Cover and simmer 1 hour and 15 minutes.
In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes.
Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thick and bubbly. Stir in cheese.

Potato Stroganoff “Hamburger Mate” Recipe by Colleen Schroll

Colleen is writing a recipe book using mostly food storage ingredients. I can’t wait for it to come out. She says of this recipe, “You can make several of these mixes ahead of time. I package the sauce mix up in small ziplock bags and place it in a quart size ziplock. Then I measure out 5 ounces of Dehydrated Sliced Potatoes, put them in the bag with the sauce mix and put a label on the bag with the name and cooking directions. Store packages in an airtight container.”

SAUCE MIX

* 4 T. White Sauce Mix
* 2 T. Beef Soup Base or Bouillon powder
* 1 T. Buttermilk Powder
* 1 1/2 tsp. Salt
* 1 T. Cheese Blend Powder
* 1/2 tsp. Onion Powder
* 1 tsp. Powdered Egg White
* 1/2 tsp. Dried Parsley
* 1/4 tsp. Citric Acid **

COOKING DIRECTIONS:

BROWN: 1 pound of ground beef in a skillet, drain.

STIR IN: sliced potatoes, sauce mix, 1 cup milk and 3 cups hot water.

HEAT to boiling, stirring occasionally. Reduce heat; cover and simmer 25 to 30 minutes, stirring occasionally, until potatoes are tender. Remove from heat; uncover and let stand 5 minutes to thicken. Stir before serving.

** Citric acid is found in the canning section of the grocery store. It adds an extra ZIP to the dish.

Whole Wheat Chili Recipe by Rose Adamson

* 2 cups cooked wheat (soak wheat overnight, drain. Add 4 cups water, 1 tsp. salt, boil 15 minutes or until tender.)

Add all of the following you can:

* 1 lb ground beef (or substitute meat substitute)
* 1 chopped onion
* 1 cup chopped celery
* 1 tablespoon green pepper
* 1 10 oz can of tomato soup (or use 1 cup water and 1 cup tomato powder)
* 1 teaspoon chili powder

Cook hamburger then add other ingredients, stir occasionally or bake in casserole at 350 degrees F for 20 minutes.

Palestine Stew Recipe by Marian Butler

This dish tastes as good as any chili I’ve eaten.

* 1 cup lentils
* 1 cup whole wheat (berries)
* 1 large can tomatoes, chopped (or 1 3/4 cups tomato powder and 3 1/2 cups water)
* 1 lb. hamburger, browned and drained (Hamburger TVP will work here as well.)
* 1 large onion, chopped (or 1/4 cup dehydrated onions)
* 2 Tbs. brown sugar
* 2 Tbs. of Chile powder to taste

Cook lentils & wheat until tender, about an hour. In separate pan brown hamburger and chopped onion — mix everything together, season to taste, then let simmer 1/2 hour.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Wheat and Raisin Chocolate Chip Cookies Author Unknown

Makes 6 Dozen

* 1 12/ cups margarine or shortening
* 1 1/2 cups firmly packed brown sugar
* 1 1/2 cups sugar
* 2 tsp vanilla
* 4 eggs
* 2 1/2 cups all-purpose flour
* 2 1/2 cups whole wheat flour
* 1/2 tsp salt
* 2 Tbsp hot water
* 1 cup chopped nuts
* 1 cup raisins
* 1ea 12oz. package chocolate chips

Preheat oven to 350 deg. Beat margarine in a large bowl until soft. Gradually add sugars, beating until light and fluffy. Add vanilla. Add eggs one at a time, beating well. Blend both kinds of flour and salt on a sheet of wax paper. Gradually add flour mixture to sugar mixture, beating at low speed until well mixed.

Dissolve baking soda in hot water and add to flour-sugar mixture. Stir in nuts, raisins and chocolate chips. Using 1 generous Tbsp of dough for each cookie, place on greased cookie sheet. Bake at 350 deg. for 12 minutes. Allow to cool.

Missionary Candy Author Unknown

* 1/2 cup margarine
* 1/2 cup honey
* 1/2 cup brown sugar
* 1 1/4 cups oatmeal
* 1/2 cup toasted wheat germ
* 1/3 sesame seeds
* 1 cup flaked coconut
* 1 tsp cinnamon
* 1 cup walnuts, chopped
* 1/2 cup dried apricots or other dried fruit

Combine margarine, honey, and sugar in pan and heat. Stir in remaining ingredients. Spread in 9 x 13 pan. Bake at 350 deg. for about 25 minutes, stirring 2 or 3 times. turn onto greased foil. Break into pieces.

Whole Wheat Cookies Recipe by: Off the Walton Feed wheat bag

Preheat oven to 350 degrees F.

* 1/2 cup shortening or vegetable oil
* 1 cup raw or brown sugar
* 1 egg, beaten
* 2 cups whole wheat flour
* 1/2 tsp. salt
* 1/2 cup powdered whey
* 1 tsp. cinnamon
* 1/2 tsp. soda
* 1 tsp. baking powder
* 1 cup raisins
* 1 cup chopped nuts
* 1 cup unsweetened applesauce
* 1/2 tsp. vanilla

Cream sugar, eggs, shortening, and vanilla. Mix all dry ingredients together and add to creamed sugar alternately with applesauce. Add nuts and raisins.

Drop by spoonfuls on greased cookie sheet.
Bake 15 minutes.
Makes 3 dozen large cookies

Wild Rice Pie Recipe by William P. (Cookie) Luke, Chef de Cuisine

Like Pecan Pie? Try this!

* 3 large eggs, beaten
* 4 ounces maple sugar or turbinado (raw sugar) (1/2 cup)
* 6 ounces molasses (3/4 cup)
* 12 ounces wild rice, cooked (about 1 3/4 cups)
* 1 (9-inch) pie crust

Preheat oven to 375 deg F.
In a large mixing bowl, combine eggs, sugar, and molasses; blend thoroughly. Add wild rice and mix well. Pour into an uncooked pie crust. Bake for 40-50 minutes, or until the pie sets. Cool, slice and enjoy.

Great with homemade vanilla ice cream.

Taken from “Buckskin, Bullets & Beans”

Delicious Turkey Soup With Dry Soup Mix Author Unknown

Makes 6 servings

* 8 cups of chicken or turkey broth ( may use reconstituted chicken bouillon)
* 3/4 cup dry soup mix*
* salt and pepper to taste
* 1 cup diced celery
* 2 cups diced turkey or chicken ( may substitute chicken TVP)
* 1 tall can evaporated milk

Mix broth, soup mix, salt and pepper and celery and simmer for 45 minutes. Stir in diced turkey and can of milk. Heat and serve. You may thicken with flour or cornstarch.

* Dry soup mix can be purchased from food storage companies and in some grocery stores.

Tomato Vegetable with Sweet Potato Soup Recipe by William P. (Cookie) Luke, Chef de Cuisine

* 10 ounces Sweet potato
* 1 teaspoon Olive oil
* 1 dash Sesame oil
* 1 medium Red onion quartered and sliced
* 2 cloves Garlic, peeled, bashed and chopped
* 3 tablespoons Tomato juice
* 3 cups Tomato juice
* 1 1/2 cups Red kidney beans
* 1 cup Corn kernels, frozen
* 1/4 teaspoon Salt
* 1 1/2 teaspoons Bali Ethmix™ see recipe
* 12 leaves Fresh cilantro chopped

Method:

1)Cook the sweet potatoes until soft, 10 minutes or more on high.
2) Preheat a large saucepan with oil and add onions and garlic. Cook for 1 minute.
3) Pull the onions and garlic to one side and add 3 tablespoons of tomato juice, one at a time, to the other side of the pan, reducing each to a dark paste before adding the next.
4) Stir into the onions and garlic, add the remaining tomato juice, kidney beans, corn, and the salt. Cook over low heat for 5 minutes. Add seasoning mix.
5) Slice the sweet potatoes crosswise into 3/4-inch rounds, then cut into 6 spears. Drop into soup. Add cilantro.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Magic Mix Author Unknown

Makes 5 cups

* 4 cups instant (1 1/3 non-instant) dry milk
* 1 cup flour or 1/2 cup cornstarch
* 1 cup margarine

Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. NOTE: Magic Mix can be used in many recipes to make food preparation easy and economical.
Try a few of the following recipes.

Cream Soup Author Unknown

* 4 cups water
* 2 cups magic mix
* 1 cube or 1 tsp bouillon granules

Add one or more of the following:

* 3 cooked carrots mashed
* 3 potatoes cooked and chopped and 1 Tbsp cooked chopped onion
* 1 can chopped clams
* 1 package chopped spinach, cooked
* 1 can cream style corn and 1 Tbsp chopped onion

Combine water, Magic Mix, and bouillon in saucepan. Stir over medium heat until slightly thick desired ingredients. Heat thoroughly.

White Sauce Author Unknown

Makes 1 cup

* 2/3 cup Magic Mix
* 1 cup cold water

In saucepan combine Magic Mix and cold water. Stir rapidly over med. heat until it starts to bubble.

NOTE: Use Magic Mix for all recipes calling for a white cream sauce.

Macaroni And Cheese Author Unknown

Serves 4

* 1 cup white cream sauce from Magic Mix
* 1 cup uncooked macaroni
* 4-5oz. grated cheese (about 1 cup, or use 1/4-1/2 cup powdered cheese)
* 1/2-1 tsp salt or garlic salt

Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through.

Pudding Author Unknown

Makes 4 1/2 cup servings

* 1/2 cup sugar
* 2-3 Tbsp cocoa (optional)
* 1 cup Magic Mix
* 2 cups water
* 1 tsp vanilla

Combine Magic Mix, cocoa, and sugar in a saucepan and mix well. Add water, stir over med. heat until pudding bubbles. Add vanilla and beat. Cover and cool.

Fudgesicles Author Unknown

* 1/2 cup sugar
* 2-3 Tbsp cocoa (optional)
* 1 cup Magic Mix
* 2 cups water
* 1/2 cup milk
* 1 tsp vanilla

Combine Magic Mix, cocoa, and sugar in a saucepan and mix well. Add water, stir over med. heat until pudding bubbles. Add milk and vanilla and beat. Cover and cool. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.

Thanks for the Soybean info...you read my mind as I was just planning on these recipes..

Edamame Dip

Recipe courtesy Alton Brown, 2008
Prep Time:15 min
Level:Easy
Serves: about 2 cups

Ingredients
· 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
· 1/4 cup diced onion
· 1/2 cup tightly packed fresh cilantro or parsley leaves
· 1 large garlic clove, sliced
· 1/4 cup freshly squeezed lime or lemon juice
· 1 tablespoon brown miso
· 1 teaspoon kosher salt
· 1 teaspoon red chili paste
· 1/4 teaspoon freshly ground black pepper
· 5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
Basic Edamame:
· 1 pound edamame, fresh or frozen, in or out of shell
· 1/4 cup water
· Kosher salt, optional
Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.
Yield: 4 servings

Roasted Edamame Salad

Recipe courtesy Alton Brown, 2008
Prep Time:20 min
Cook Time:15 min
Level:Easy
Serves:4 servings

Ingredients
· 12 ounces fresh or frozen shelled edamame, about 2 cups
· 1/2 cup fresh corn kernels, about 2 ears of corn
· 1/4 cup finely diced scallion
· 1 clove garlic, minced
· 1 tablespoon olive oil
· 3/4 teaspoon kosher salt
· 1/4 teaspoon freshly ground black pepper
· 1 cup chopped fresh tomato
· 1/4 cup chopped fresh basil leaves
· 1 tablespoon red wine vinegar
Directions
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Dry Roasted Edamame Brittle

Recipe courtesy Alton Brown, 2008
Prep Time:15 min
Inactive Prep Time:30 min
Cook Time:30 min
Serves:1 1/2 pounds

Ingredients
· 7 ounces dry roasted edamame
· 1 tablespoon soy sauce
· 1/2 teaspoon cayenne pepper
· 1/2 teaspoon kosher salt
· 1 pound 6 ounces sugar
· 12 ounces water
Directions
Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
Line a half sheet pan with a silicone baking mat.
Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the edamame mixture. Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Whole Wheat Potato Bread Recipe by: Off the Walton Feed wheat bag

* 8 cups whole wheat flour
* 1 Tbls. salt
* 4 Tbls. either raw or white sugar, honey, or molasses
* 4 Tbls. melted shortening or oil
* 2 Tbls. yeast dissolved in 1/2 cup warm water.
* 1 med. potato (about 1 cup) cooked until soft in 2 cups water.

Mash or beat potato-water mixture until smooth. Cool. Add 1 3/4 cups water to potato water. Add yeast and shortening. Pour this mixture gradually into flour. Mix 7 minutes with electric mixer or by hand until dough is smooth and stretchy. Dough will be soft. Let rest 10-15 minutes on greased surface. Knead and fill 2 1/2 size cans half full. Let rise until it has doubled in size and bake at 400 degrees for 45 minutes. Will make 6 small (can loaves) or 4 medium pan loaves.

For a quick process use 1/2 cup of dehydrated potato flakes instead of fresh potato. Simply mix dry potato in flour and add total of 3 3/4 cups water.

This delicious bread is much finer and lighter in texture than ordinary wheat bread.

For a new taste treat, slice thin, butter on one side and grill in pan or grill. Much tastier than toasting in toaster.

Ideal dough for scones.

Basque Sheepherder’s Bread Recipe by William P. (Cookie) Luke, Chef de Cuisine

Ingredients:

* 3 cups Very hot tap water
* 1/2 cup Butter, margarine or shortening
* 1/2 cup Sugar
* 2 1/2 tsp. Salt
* 2 pkgs Active dry yeast*
* 9 1/2 cups All-purpose flour

1. Combine water, butter, sugar and salt. Stir until butter melts; let cool to warm.
2. Stir in yeast, cover and set in a warm place until bubbly.
3. Add 5-cups of flour and beat with a wooden spoon to form a thick batter.
4. Stir in enough of the remaining flour (about 3-1/2 cups) to form a stiff dough.
5. Knead until smooth, about 10 minutes, adding flour as needed.
6. Place dough into a Dutch oven (well greased) and cover.
7. Set in a warm place to rise until doubled, punch down and knead on a floured board.
8. Return to Dutch oven and let rise until dough pushes up the lid about 1/2 inch.
9. Bake covered with lid in a 375 deg F. oven for 12 minutes.
10. Remove lid and bake for 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped.

* Use 2 packages of yeast if you are using a 12” Dutch oven or 1 package for a 10” Dutch oven.

NOTE: May be enhanced by adding seeds and/or chopped nuts to the dough.

Yeast Rolls, Doughnuts or Long Johns Recipe by By Ted Hartley of Alberta Canada

This recipe makes light, fluffy and delicious rolls.

* 4 eggs (or equivalent powdered eggs)
* 1 cup sugar
* 2 cups mashed potatoes (or equivalent potato flakes and extra water)
* 4 cups milk, scalded (can be reconstituted milk)
* 14 cups white flour
* 1 tablespoon salt
* 4 tablespoons of active dry yeast
* 1/2 lb margarine or butter

For sweet rolls, use 2 cups of sugar and 3 tablespoons of yeast. The softer the dough, the lighter the rolls will be. The dough should be much gooier than regular bread dough.

Let rise 2 hours, or until the bulk increases 3 or 4 times. Punch down, then form into rolls. Let rise again. When this has risen up extremely light and fluffy it is ready to cook.

Bake 375 to 400 degrees F until golden brown (about 10 minutes).

Baked Oatmeal Breakfast Treat Recipe by Denise Ericksen Of Alberta Canada

This breakfast meal is a little different - somewhere between oatmeal and granola. But it’s really good and easy to fix.

* 3 cups quick cooking oats
* 1 cup packed brown sugar
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 cup milk (can be reconstituted milk)
* 1/2 cup melted margarine or butter
* 2 eggs, beaten (or equivalent powdered eggs and water)

Mix together and pour into a 9 inch square greased pan. Bake at 350 degrees F for 40-45 minutes.

Serve warm with milk.

Denise times the recipe by 1 1/2 for a 9 by 13 inch pan.

Maple Syrup Recipe by Brendy

This is about the easiest thing to fix there is, and makes good syrup to boot. Even I can do it!

* 1 cup water
* 2 cups sugar
* 1 or 2 teaspoons of Maple Extract

Pour sugar into a small pan. Slowly pour water on top. Turn stove on high. No need to stir. After mixture starts to boil, check to see if all the sugar granules are dissolved. If they aren’t, boil it for another 15-20 seconds. Pull off heat and pour a bit of maple extract into it. It’s ready for use. It also stores well in the cupboard. Don’t put it in the refrigerator or it will start to re-crystalize.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Honey Candy Author Unknown

* 2 cups honey
* 1 cup cream or evaporated milk.

Combine ingredients and cook slowly until it reaches the hard ball or crisp stage when tested in cold water. Pour onto buttered platter. When cool enough to handle, grease or butter hands and pull candy until a golden color. Cut into pieces.

Honey Mints Author Unknown

* 1 cup warm honey
* 4 drop oil of peppermint
* green food coloring
* 2 3/4 cups powdered milk (non-instant)

Mix ingredients and knead until all the milk is absorbed.

Amazing Lemon Cream Pie (or Pudding) Author Unknown

* 1 cup water
* dash of salt
* 1/2 cup water
* 1/3 cup wheat flour
* 1/3 cup dry milk powder
* 2/3 cup sugar
* 1/2 cup water
* 1 Tsp knox gelatin (1/3 envelope)
* 1 pack lemonade kool-aid (without sugar)

Bring the cup of water and salt to a boil . Make a paste with 1/2 water and flour. Slowly pour mixture into boiling water, stirring constantly. Let cook on low heat for 7-8 minutes, stirring frequently. Remove from heat. In a small mixing bowl combine dry milk powder, sugar, and 1/2 cup cold water. Set aside. Soften gelatin in water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this add Kool-aid. Mix until dissolved. Combine with cooked wheat and mix well. Pour into 8 inch Crunchy Wheat pie crust and serve with whipped topping

Crunchy Wheat Pie Crust (pie recipes) Author Unknown

* 1 1/3 cup Crunchy wheat cereal crumbs (see crunchy wheat cereal recipe)
* 2 Tbsp sugar
* 1/3 cup melted margarine

Using the finer crumbs sifted from the crunchy wheat cereal, combine all of the ingredients, mix well and press firmly against sides and bottom of pie tin. Pour filling into shell and refrigerate until firmly set.

Variations of pie recipes:

Choclate Cream Pie

* 1 Tbsp cocoa
* 1/2 tsp vanilla

Make as for lemon cream pie except add cocoa and vanilla to wheat mixture at the end of cooking time. Eliminate lemonade Kool-aid.

Coconut Cream Pie

* 1 Tbsp small cracked wheat
* 1/4 tsp coconut flavoring (or to taste)

Make as for lemon pie except add small cracked wheat (tastes like coconut when finished) to water and wheat flour mixture before cooking. Add coconut flavoring when all ingredients are mixed together.

Pudding

* 1/4 cup milk

The lemon, chocolate and coconut cream pie fillings make an excellent pudding by adding 1/4 cup milk and putting in blender and beating slightly.

Really Good Pinto Bean Pie Author Unknown

* 1/2 cup granulated sugar
* 1 cup brown sugar, packed
* 2 eggs beaten
* 1/2 cup butter
* 1 heaping cup mashed, cooked pinto beans
* 1 unbaked 9-inch pie shell
* whipped topping or ice cream

Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 deg. for 20 minutes. Reduce heat to 350 deg. and bake an additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping or a scoop of ice cream.

Peanut Butter Snap, Crackle And Pop Author Unknown

* 3/4 cup powdered sugar
* 1/2 cup powdered milk
* 1 cup peanut butter
* 1/2 square margarine (about 1/2 cup)
* 1 1/2 cups rice krispies

Mix powdered milk and powdered sugar thoroughly. Add peanut butter and melted margarine. Stir in rice krispies. Form into walnut-size pieces. For an added treat, dip in chocolate.

Tootsie Rolls Author Unknown

* 1 cup honey
* 1 tsp vanilla
* 1/2 cup cocoa
* 1 cup non-instant powdered milk

Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone . Roll into rolls.

Oh Harry Bars Author Unknown

* 1/2 cup melted margarine
* 1/2 cup corn syrup
* 1 cup brown sugar
* 1 tsp vanilla
* 1/2 cup peanut butter
* 4 cups oats
* 1ea 6 oz package chocolate chips

Mix together the first 5 ingredients. Heat until dissolved. Stir in oats and chips. Press into 9 x 13 inch pan. Bake at 350 deg. for 15 minutes. Don’t overbake. Cut in bars.

Pinto Bean Fudge Author Unknown

* 1 cup cooked soft pinto beans (drained and mashed)
* 1/4 cup milk
* 1 Tbsp vanilla
* 6 oz. unsweetened chocolate
* 6 Tbsp butter or margarine
* 2lbs. powdered sugar
* nuts (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir in bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9-inch baking dish or form into 1-1/2 inch rolls. Chill 1-2 hours.

http://web.archive.org/web/20020406211131/waltonfeed.com/grain/y-rec/index.html

Brownie Pudding Recipe by Bronwyn Zaugg from Alberta, Canada

The first time I tasted this I just knew it wasn’t a “food storage” recipe as it was so delicious. Was I ever surprised with this no-egg treat...

Mix:

* 2 cups flour
* 4 teaspoons baking powder
* 1 teaspoons salt
* 1 1/2 cups sugar
* 4 Tablespoons cocoa (the kind without sugar or powdered milk)

Add and mix well:

* Mix 1 cup milk
* 2 teaspoons vanilla
* 4 Tablespoons oil
* Optional: 1 cup chopped nuts.

Spread into a well greased 9X13 inch pan.

Sauce:

* 1 1/2 cup brown sugar
* 8 Tablespoons cocoa
* 3 1/5 cups hot water

Mix well and carefully pour over batter.

At this point, with a 1/2 inch of watery liquid floating over the top of the batter you will be wondering if whoever made this recipe was “completely out to lunch.” Don’t fret. It will work.

Bake at 350 degrees F for 50 minutes.

As it cooks, the liquid topping will magically move from the top of the batter to the bottom - the reason the pan must be well greased. It can’t float on the topping if the batter is stuck to the pan. As it cooks, most of this liquid is soaked up by the batter. If you like chocolate, you’ll love this.

Oatmeal Pie Recipe by Kristi in Oklahoma

Here’s a couple of good old depression era recipes for Oatmeal Pie. They use the basic ingredients that most food storage kitchens would have on hand. Most people here in our area have never heard of them. Enjoy!

OATMEAL PIE - Preheat oven to 350 degrees. You will need 1 unbaked pie shell.

* 2/3 cup regular oats, uncooked
* 2/3 cup light corn syrup (or honey equivalent - maybe 1/4 to 1/2 cup)
* 2/3 cup sugar, (white or brown, your choice)
* 1 tsp. vanilla, or your favorite flavor extract
* 2 eggs beaten (or use equivalent egg mix)
* 2/3 cup melted butter, cooled (or use equivalent butter powder, reconstituted)

Mix all ingredients in the order they are given. Pour into pie shell and bake at 350 degrees for 1 hour.

OKLAHOMA OATMEAL PIE - Preheat oven to 375 degrees. This one is easier & quicker because it has no crust. My kid’s like to make this one.

In a medium to large bowl, mix then set aside: 6 soda crackers, crumbled

* 1/2 cup quick cooking oats, uncooked
* 1/2 cup nut meat (or just use another 1/2 cup oats)
* 1/2 tsp. vanilla or your favorite flavor extract

In another medium bowl beat:

* 1/2 tsp. cream of tartar
* 3 egg whites (or equivalent dry powder)
* Add 1 cup of sugar gradually beating until mixture is stiff. Sugar can be white or brown, your choice.

Gently combine the two mixtures and spoon into a greased 9 inch pie pan. Bake at 375 degrees for 25 minutes. When pie has cooled serve with whipped cream or Dream Whip style Topping. This freezes well.

One thing I do is vary these recipes from one time to the next when I make them. One time I’ll use sorghum for sweetener, another time it might be honey. One time I might use rum flavor extract and the next time banana. I’ve used dried fruit instead of the nuts. Play with it and have fun. Kristi

Whole Wheat Oatmeal Cake Recipe by: Off the Walton Feed wheat bag

Soak for 20 minutes:

* 1 1/4 cup boiling water
* 1 square butter or margarine
* 1 cup oatmeal
* Set aside to cool.

Cream:

* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs

Mix together:

* 1 1/3 cup whole wheat flour
* 1 tsp. soda
* 1 tsp.cinnamon
* 1/2 tsp. nutmeg
* 1/2 tsp. salt

Add mush mixture to creamed sugar mixture. Then add flour and dry ingredients.
Stir to mix.
Bake in 9x13x2 1/2 inch greased pan.
Bake at 350 degrees F. for 50 minutes

Topping - Combine:

* 1 cup chopped nuts
* 1 cup coconut
* 1/2 cup sugar
* 1 tsp. vanilla
* 1/4 cup canned milk
* 6 Tbls. margarine

At end of baking time, remove hot cake sprinkle at once with topping and return to 400 degree F oven for about 7 minutes to bubble topping. Watch not to over brown coconut in topping.

Apple Walnut Cobbler Recipe by William P. (Cookie) Luke, Chef de Cuisine

~~~~~Filling~~~~~
# 1 20 oz. can Sliced apples** Divide into:

* 1 1/2 cups Apple juice from can
* 1 cup Apples drained
* 2 cups English walnuts coarsely chopped
* 1 Tbsp.+2 tsp. Cinnamon
* 1/8 teaspoon Nutmeg
* 1/8 teaspoon Salt
* 3 tablespoons Butter melted
* 1/4 cup White corn syrup
* 1 cup Brown sugar

~~~~~Cookie Topping~~~~~

* 1/2 cup Flour
* 1/4 teaspoon Baking powder
* 1 stick Butter chilled
* 1/2 cup Brown sugar
* 1 large Egg yolk
* 1/4 teaspoon Vanilla
* 1/4 teaspoon Salt

~~~~~Filling~~~~~

In mixing bowl add all ingredients and stir well. If you do not have enough apple juice from can of apples, add water to make the difference.

Set aside.

~~~~~Cookie Topping~~~~~

This is easy to blend in a food processor. Cut butter into 4 pieces and place in food processor, add sugar, vanilla, and egg. Process until blended. Add flour, baking powder, and salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out without sticking to the paper.

Spray baking pan with a oil spray and pour walnut mixture in a 8”x11.5”x2” baking dish and cover with rolled out cookie dough. Bake at 375 deg F 20-24 minutes, top should be golden brown.

Walnut cobbler should be served hot, crust side down with a generous serving of your favorite vanilla ice cream on top.

**Please Note: You divide the can of apples into apples and juice. You will have some apples left over. You also may need to add more juice to this.

Popped Wheat Treats Author Unknown

Instructions: Boil as many whole wheat kernels as you want to pop until kernels are plump, tender and begin to split. drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.

In a heavy kettle, heat vegetable oil to 360 deg. Put a small amount of wheat (about 3/4 cup) in a wire basket or strainer and deep fry in hot oil for 1 1/2 minutes or until popping ceases. Drain on adsorbent paper.

Variations:
Season with salt, seasoned salt, garlic, barbecue salt, onion salt, cinnamon and sugar or any combinations you desire. These morsels are great an salads as a topping, mixed with trail mix, or as toppings for a desserts or just as a snack.

Orange and Banana Milk Author Unknown

Serves 4

* 1-6oz. can frozen orange juice concentrate
* 1 med. banana
* 3 cups ice water
* 1/2 cup milk (3 Tbsp non-fat dry milk to 1/2 cup water)
* 1 Tbsp sugar or honey

Put in blender until foamy. Try this nutritious drink for breakfast or as a great summertime snack.

Cocoa Mix Author Unknown

* 15 cups instant powdered milk
* 1 1/2 cups sugar
* 1 cup cocoa
* 1 1/2 tsp salt

Makes enough for 10 quarts or 40-1 cup servings. To use the mix, stir into 1 cup hot water for a warm drink or ice cold water for chocolate milk.

[What would you have, if you mixed this mix with honey till it was thick and workable, maybe add vanilla or almond flavoring to the honey and then mix.

Candy? Stuffing for dates or dried fruits, rolled in nuts for candy or even a quick cookie or cake drizzle....
granny]

Fruit Smoothies
( A good way to use bottled fruit) Author Unknown

Serves 4

* 2 cups bottled fruit with juice
* 3/4 cup powdered nonfat milk (4 Tbsp non-fat dry milk to 3/4 cup water)
* 1 to 2 drops almond flavoring or 1 Tbsp lemon juice

Put in a blender and blend until smooth.
Add 1/2 tray ice cubes blend until smooth

Variation:

To use fresh fruit, use one cup fruit and 1 cup water and sweeten to taste.

(Use almond flavoring with cherries and large stone fruits, lemon juice with berries)

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