Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
http://web.archive.org/web/20020209180533/waltonfeed.com/grain/ldscn/13.html
The LDSCN Weekly Recipe Archive
Two Granola Recipes and Nutri-Nut Cereal Mix
Spaghetti
Granola
* 8 cups oats
* 1 cup coconut
* 1/2 cup raw sunflower seeds
* 1/2 cup wheat germ (I use plain wheat flour)
* 1 tablespoon cinnamon
* 1 cup raw pecans, chopped
* 1 teaspoon salt
Blend these ingredients in large bowl, then add to dry ingredients...
* 1/3 cup water
* 3/4 cup oil
* 1/2 cup honey
Place on greased pans and toast 1 1/2 hours at 250 degrees. Stir every 15 minutes to toast evenly. Cool, then add dry fruits. Will make about a gallon. Keep in covered container.
Peanut Butter Granola
* 2 3/4 cups oats
* 1/4 cup wheat germ
* 1/4 cup raw sunflower seeds
* 2 tablespoons oil
* 1/4 cup honey
* 1/3 cup peanut butter
Blend dry ingredients. Mix oil, honey and peanut butter. Add to dry ingredients. Stir well to evenly coat oats. Place on greased sheets. Bake at 225 degrees for 1 hour. Stir every 15 minutes. Cool.
Nutri-Nut Cereal Mix ( Like grape nuts based on a ‘make a Mix’ recipe by Eliason, Harward, Westover)
* 2 cups whole wheat flour
* 2 cups yellow corn meal
* 2 cups rolled oats
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons salt
* 1/2 cup dark brown sugar
* 1 cup molasses or honey (even corn syrup in a pinch)
* 2 1/2 cups liquid milk
Preheat oven to 300 degrees. Grease 2 each 9 by 13 inch pans. In large bowl, combine dry ingredients. In small bowl, combine molasses or honey and milk. Stir to blend. Stir into other ingredients. Mix until well blended. Spread half the batter into each pan. Bake 1 hour.
Will look like gingerbread. Cool. Cut into chunks or break into small pieces. Run through coarse blade of meat grinder. Return to pan and toast in oven about 30 minutes or until desired hardness is reached. Cool thoroughly. Store in moisture tight container. Will keep about 3 months. A small bowl will fill you up. Go slowly at first because it has lots of fiber. Dry fruits can also be added.
http://web.archive.org/web/20020409223029/waltonfeed.com/grain/ldscn/12.html
Homemade Taco Seasoning Mix, Fajita Seasoning, Beef Jerky, Brownie Recipe Mix, Coconut-pecan Topping All Purpose Mix
Spaghetti
Homemade Taco Seasoning Mix
* 6 tsp chili pwdr
* 5 tsp paprika
* 4 1/2 tsp ground cumin
* 3 tsp onion pwdr
* 2 1/2 tsp garlic pwdr
* 1/4 tsp cayenne pepper
* 1/4 tsp salt
stir together and store in air tight cont. I then use 2 - 3 tbsp of it in place of the store bought mix.
As long as you are on this topic here is a recipe for fajita seasoning. I also do ten times and keep it in a quart jar....
Fajita Seasoning
* 4 tbsp chili pwdr
* 2 tbsp grnd cumin
* 2 tsp grnd oregano
* 2 tsp garlic salt
Stir well and store air tight.....use as you would the pkts....using 2-3 tbsps of mix instead.....
I like to use left over meat, chicken, turkey, steak or roast. I cut the meat in strips then put it in the pan with strips of onion and gr pepper. Then add 2-3 tbsp of fajita seasoning and just a couple tbsp of water. Cook fast on a high heat... add only a little water if needed, a tbsp at a time until the veggies are tender enough. Then place on flour shell with cheese and what ever you like....YUM!
Beef Jerky
* 10 lb Lean Beef
* 2 tsp salt
* 4 tsp Liquid Smoke
* 1 1/2 tsp garlic powder
* 1 tsp grated black pepper
* 4 tsp onion powder
* 1 c. soy sauce
* 1 c. worcestershire sauce
* 2 tsp brown sugar
Combine all ingredients except meat. Have Butcher slice lean beef 1/4 inch in thickness (or freeze until ice crystals form then cut it into thin slices, across grain with a very sharp knife). Marinate meat in the other ingredients (8-12 hours). Spread evenly on drying rackes. Dry in Dehydrator at 130 degrees for 8 to 12 hours.
Brownie Mix
* 6 cups flour
* 4 tsp baking powder
* 4 tsp salt
* 8 cups sugar
* 1 (8oz) can unsweetened cocoa powder (Hersheys)
You use this mix to make: Chewy chocolate cookies, Brownies, Texas sheet cake, Brownie Alaska or Mississippi Mud!
Brownie Receipe
* 1/4 cup margerine, melted
* 2 eggs, beaten
* 1 tsp vanilla
* 2 1/4 cup brownie mix (above)
* 1/2 choped nuts
* topper (below) if desired
Preheat oven to 350 degrees F. Grease a 8” square pan. Combine melted margerine, eggs, vanilla and brownie mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30-35 minutes. Cut into squares when cool. Makes about 16 brownies.
Brownie Toppers: Sprinkle 6oz package of chocolate chips over hot brownies. When soft spread evenly. Sprinkle with more chopped nuts.
Coconut-pecan Topping
Combine...
* 1/3 cup sugar
* 1/3 cup evapored milk
* 1 beaten egg yolk
* 3 tbsp butter
Stir constantly, cook 5 minutes, until mixture comes to a boil. Remove and stir in...
* 1/4 tsp vanilla
* 2/3 cup coconut
* 1/2 cup chopped pecans
Then spread on cooled brownies.
Texas Sheet Cake:
This recipe makes a 15x10 cake... I think the standard size is 13x9, so maybe you’ll need two pans (or some muffin tins for the extra!).
* 4 cups brownie mix
* 1/2 cup margerine
* 1 cup water
* 1/2 cup sour cream
* 2 egss, beaten slightly
* 1 tsp baking soda
Preheat oven to 375. Grease a 15x10 pan. Put brownie mix in a large bowl. In a small sausepan, bring butter or margerine and water to a boil. Add to brownie mix. Add sour cream, eggs, and baking soda. Blend well. Pour into prepared pans. Bake 20-25 minutes, until a toothpick comes out clean. Prepare Cocoa icing (below) Froast cake while still hot.
Icing: In a small saucepan, bring...
* 1/2 cup evaporated milk
* 1/2 cup butter
* 3 Tb cocoa (unsweetened kind)
...to a boil, stirring constantly. Remove from heat. Place 3 cups powdered sugar in a bowl. Add cocoa mixture. Beat. Stir in 1 cup chopped nuts and 1 tsp. vanilla.
All Purpose Mix
Recipe By: Real Food for Real People
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
10 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 tablespoons Baking Powder
1 3/4 cups Powdered Milk
3 teaspoons Cream of Tartar
2 1/2 cups Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip-lock baggies. Label. Store in a cool, dry place.
Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.
Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.
Note: If you are using ALL PURPOSE MIX at high altitudes, add 1/2 cup flour when making mix. You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick’!
http://web.archive.org/web/20020209183409/waltonfeed.com/grain/ldscn/11.html
Graham Crackers and Wheat Thins
Graham Crackers
* 1 1/2 cups unbleached flour
* 3/4 cup whole wheat flour
* 1/2 tsp. salt
* 1/3 cup brown sugar
* 1/3 cup butter or margarine
* 1/3 cup honey
* 3 tbls water
* cinnamon/sugar optional
In medium size bowl, combine all dry ingredients except cinnamon and sugar. Cut in margarine to the consistency of cornmeal. Stir together the honey and water and mix well into dry ingredients. Divide in half and roll each half out on an ungreased cookie sheet to 1/4” thickness. Cut into desired shapes and prick with a fork Sprinkle with cinnamon and sugar if desired. Bake at 375F for about 10 min.
Wheaty Thins
* 1/2 cup whole wheat flour
* 1/2 cup unbleached flour
* 1/2 tsp. salt
* 1 tbls wheat germ
* 1/4 cup oil
* 1/4 cup milk
* 1 tsp. molasses
Mix dry ingredients in a large bowl. Combine the remaining ingredients and stir into dry mixture. Place a ball of dough the size of a tennis ball in the middle of a greased cookie sheet and cover with a sheet of wax paper. Roll out thinly, covering the sheet. Peel off the wax paper and cut with a knife or pastry wheel to your desired shapes. Bake 20 min at 350F, taking care they do not get too brown. Salt while hot.
http://web.archive.org/web/20020209180906/waltonfeed.com/grain/ldscn/5.html
Gardeners Salsa, BBQ Sauce and Wanda Ramos’ Gumbo
Gardeners Salsa
* 24 cups quartered, ripe tomatoes, approx. 12 pounds
* 2 cups vinegar
* 1 cup finely chopped hot pepper
* 1 cup finely chopped sweet pepper
* 3 onions, finely chopped
Combine tomatoes and vinegar. Cook until soft. Puree in blender. Should be chunky. Add other ingredients. Simmer until thick. Ladle into hot jars. Leave 1/2 inch head space. Seal, process 15 minutes in boiling water bath. Makes approximatly 8 pints.
BBQ Sauce
* 25 cups quartered ripe tomatoes
* 1 1/4 cups cider vinegar
* 2 onions, finely chopped
* 4 cloves garlic
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 tablespoon soy sauce
Cook tomatoes and vinegar until soft. Chop fine. Return to pan. Add other ingredients. Bring to boil. Cook until thick. Ladle into hot jars. Leave 1/2 inch head space. Process in boiling water bath 15 minutes.
Wanda Ramos’ Gumbo
* 1/2 cup flour
* 1/2 cup oil
* 1 cup fine chopped onion
* Saute until roux is golden brown, about 1 hour.
* 1/2 green pepper
* 1 cup celery
* 2 garlic cloves
* 8 cups water
* 1 teaspoon pepper sauce
* 1 quart tomato juice
* 1 pound crab meat
* 1 pound shrimp
* sausage
* okra
* file powder
Make roux of flour and oil. Add vegetables except okra. Cook slowly (at least 3 hours). Add okra, crab meat and shrimp about 1/2 hour before serving. Serve over rice with corn bread or fritters.
http://web.archive.org/web/20020209182330/waltonfeed.com/grain/ldscn/38.html
Soybeans, Soy Milk and 8 Recipes Using Soybeans
Spaghetti
Soybean info from Ask.Com
The simplest and most unrefined soyfood is the humble soybean. Its only disadvantage is that it takes so long to cook, but I usually cook 2 or 3 cups of dried beans at a time, and freeze them in 1 1/2 cup portions. To cook soybeans, first soak them in plenty of water in the refrigerator overnight. Then drain the soybeans, and cook them at a strong simmer in fresh water for 2 1/2 to 3 hours, or until very tender (you should be able to squish them easily between your tongue and the roof of your mouth). Undercooked soybeans are not well digested, so be sure to cook them long enough. If you have a pressure cooker (I don’t—yet!), you’ll probably want to use it for soybeans, since the cooking time is greatly decreased and the beans will be softer. Canned soybeans are another option, but they aren’t nearly as good as home-cooked. If you’ve never tasted cooked soybeans, you’re in for a real treat! These golden yellow smooth beans have a rich mild flavor that’s appealing even to young children. Soybeans are nutritional powerhouses, offering 149 calories, 87 milligrams of calcium, 46 micrograms of folic acid, 4.4 milligrams of iron, 14 grams of protein, 7.7 grams of fat (only 1.1 grams saturated fat) and more than 5 grams of dietary fiber per 1/2 cooked cup portion.
Soy Milk
Made from ground, cooked soybeans and water, soymilk—usually labeled soy beverage because of labeling regulations—can be uses whenever you would normally use dairy milk: for drinking, on cereal, in shakes and smoothies, and in cooking and baking.
The only difficulty regarding soymilk is deciding what brand and flavor to buy. Soymilk is found fresh in the dairy case, in quart- or liter-size shelf-stable cartons and in powdered mixes. You can buy fat-free soymilk, low-fat soymilk, vanilla soymilk, carob soymilk, chocolate soymilk, fortified soymilk and soy-and-rice milk blends. To help you to sort through the options, here are some differences to consider:
Calories, Fat and Protein: Although standard nutrient tables list 1 cup of soymilk as providing 79 calories, 4.6 grams of fat (52% of calories) and 6.6 grams of protein, manufacturers often add sweeteners, flavoring agents and other ingredients which change the nutrient amounts (and the taste). For example, some soymilks can contain 190 calories or more, 6 grams of fat (28% of calories) and nearly 10 grams of protein. So if you’re looking for a soymilk that is low in fat or calories, or high in protein, be sure to read labels.
Fortification: If you’re counting on soymilk as a source of calcium, unfortified soymilk provides about 40 milligrams per cup. I’m more comfortable giving my son a brand that’s fortified with calcium, vitamin D and vitamin B-12. Calcium amounts in fortified soymilks range from 200 to 400 milligrams per cup, enough to ensure adequate calcium intakes in children who don’t consume dairy products or who don’t request large portions of steamed kale.
Sweeteners: If you or your child drinks two or more cups of soymilk a day, you may want to check the sugar content, which can be as low as 0 grams (WestSoy unsweetened) to as high as more that 20 grams. Sweeteners used in soymilk are usually brown rice syrup, barley malt and raw cane crystals.
Organic Soybeans: Most brands of soymilk are made from organic soybeans. Check the label to be sure.
Price: I’m not going to pretend that soymilk is not expensive. Fortified soymilk can easily cost $2.50 per liter. When you have a son like mine who drinks 2 to 4 glasses daily, the cost can really add up. Flavored soymilks, such as carob and chocolate, are more expensive, so you may want to save these for special occasions, or make your own carob drink at home by blending soymilk with some carob powder and sweetener. And soymilk itself can be made at home very inexpensively, although the process is quite time-consuming. I’ve provided a recipe for homemade soymilk below.
If you’re trying soymilk for the first time, it’s important you realize the taste varies considerably among different brands. So don’t give up if you don’t like the first kind you try. And don’t be afraid to ask a nearby shopper for advice. I’ve found that White Wave’s Silk, a relatively new product, has a light, clean taste that I really like, but my son prefers EdenSoy® Extra Vanilla. I’ve talked to a number of people who find vanilla-flavored soymilk too sweet for drinking straight. Plain or unflavored soymilk is less sweet, although more “beany” in flavor. You might try mixing soymilk with your regular milk at first, then gradually increasing the proportional amount of soymilk. Soymilk can be substituted for dairy milk in nearly any recipe. Just remember to use unsweetened soymilk for savory recipes such as casseroles, sauces and soups, and to save sweetened and vanilla-flavored soymilk for desserts and shakes.
Tiny Pasta Stew (epicurous) Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The child in your life will love this, and so will the child in you.
* 4 cups vegetable bouillon
* 1/2 carrots in tiny cubes (the size of small peas)
* 1/2 cup diced zucchini
* 1/2 cup diced yellow summer squash (optional)
* 1/2 cup baby corn, in 1/4 inch slices
* 1/2 cup small peas
* 1/2 cup diced firm tofu
Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.
Makes 5 cups.
“Mothers’ Little Helpers”
Mollie Katzen, Adapted from Vegetable Heaven Hyperion
Cumin Corn Chowder
Can be prepared in 45 minutes or less.
* 1 onion, chopped
* 1 tablespoon vegetable oil
* 2 cups fresh corn (cut from about 4 ears)
* 3 cups water
* 1/4 teaspoon ground cumin
* 1/2 pound tofu (preferably silken)
* 1 garlic clove, chopped fine
In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add corn, water, and cumin and simmer 10 minutes.
Chop tofu if not using silken. In a blender purée tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as puréed to bowl, and stir into remaining soup.
Season soup with salt and pepper and heat over moderate heat, stirring, until hot.
Serves 2. Gourmet, August 1994
Cinnamon Raisin Scones from Ask.Com
Serve these relatively low-fat treats for breakfast with fresh oranges and plenty of your favorite hot beverage.
* 1 cup whole-wheat pastry flour
* 1 cup unbleached all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 of a 10- to 12-ounce block firm silken tofu, crumbled
* 1 tablespoon canola oil
* 2 tablespoons Spectrum Naturals Spread (substitute margarine)
* 1/4 cup soy milk
* 1/4 cup pure maple syrup
* 1/2 cup raisins
Preheat oven to 425° F. Whisk together flour, baking powder, cinnamon, and salt. Set aside. In a separate mixing bowl, whisk together tofu, canola oil, and Spectrum Naturals Spread until a bit creamy. Whisk in soy milk and maple syrup. Add flour mixture and raisins, and stir until just combined. Turn dough out onto a floured board, and roll or pat to a circle about 1/2-inch thick (this dough is very soft, so be generous with the flour to prevent sticking). Use a sharp knife to cut dough into 12 triangular wedges. Transfer wedges to an ungreased baking sheet, and bake for 15 minutes, or until scones are lightly browned.
Makes 12 scones.
Creamy Fruit Shake from Ask.Com
* 1 cup favorite yogurt - plain or flavored
* 1/2 banana or 1/2 cup favorite seasonal fruit
* 2/3 cup favorite fruit juice
* 2 heaping tablespoons low fat soy flour (up to 1/3 cup)
Blend in blender on puree setting one of the following recipes. Makes one serving.
Refreshing Fruit Shake
* 1/2 cup apple or orange juice
* 2/3 cup frozen strawberries, raspberries, or peaches, etc.
* 1/2 banana (optional)
* 1 carton flavored yogurt
* 2 tablespoons up to 1/3 cup soy flour
Frosty Fruit Slush
* 2 tablespoons apple juice concentrate
* 4-6 ice cubes (1/2 cup crushed)*
* 1/2 cup frozen fruit (strawberry, raspberry, peach, etc.)
* 1 carton flavored yogurt
* 2 tablespoons up to 1/3 cup soy flour
*Note: You may need to crush or shave the ice before adding it to other ingredients in your blender.
Scrambled Eggs & “Ham” Textured Soy Protein Soak 1/4 cup “ham” flavored Textured Soy Protein in water for 3-5 minutes while you scramble 6 eggs in butter or margarine. When the eggs are nearly done, drain the Textured Soy Protein and add it to the eggs, along with salt, pepper, shredded cheese (about 2 T.) and a dash of milk. Serve immediately or keep hot in your crock pot until served.
Blueberry Muffins by INTSOY, University of Illinois
* 1 1/4 cups all-purpose flour
* 1 cup soy flour
* 2 teaspoons baking powder
* 1/2 cup sugar
* 1/2 t. salt
* 1 egg
* 2 1/2 T. soy oil
* 1 cup water
* 1 cup blueberries
Preheat the oven to 400º F. Mix dry ingredients together in mixing bowl. Combine egg, water, and oil. Add dry ingredients. Stir until moistened. Fold blueberries into batter (if frozen, do not thaw first). Grease 12 muffin cups and fill about 2/3 full. Bake for 25 minutes.
Yield = 12 Muffins
http://web.archive.org/web/20011202033300/waltonfeed.com/grain/ldscn/30.html
The LDSCN Weekly Recipe Archive
Three Dried Carrot Recipes
Spaghetti
Dried Carrots 4 cups sliced carrots = 1 cup dried carrot slices. 3 medium carrots = 1 cup.
Garden Vegetable Soup With Beef Recipe By : “Backpacker’s Cookbook” by Margaret Cross and Jean Fiske
Serving Size : 4
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 Oz Freeze-Dried Beef, Or
4 Oz Textured Veg. Protein, Beef Flavored — (TVP)
4 Oz Pasta Shells
1 Oz Freeze-Dried Peas
1 Oz Freeze-Dried Carrots
1 Oz Freeze-Dried Corn
3/8 Oz Freeze-Dried Green Beans
1 Tbsp Instant Minced Onion
2 Tbsp Dried Parsley
1/4 C Tomato Crystals
4 Beef Bouillon, Or
1/4 C Bouillon Granules
1 Tsp Basil
1/8 Tsp Garlic Powder
2 Env Vegetable Beef Broth Soup — making 20-24 oz each
3 Oz Parmesan Cheese — grated
7 C Water — as needed
1. Package all ingredients together, except the cheese, which is bagged separately.
2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and heat, covered, to boiling. Reduce head and simmer 10-20 minutes, or until vegetable and meat are the correct tenderness.
3. Add more water if soup is too thick. Add cheese on top of each serving.
Makes 8-9 cups.
Country Baked Carrots (Dried foods)
* 3/4 C. dried carrots
* 1 1/2 T. dried onion
* 1/4 tsp. salt
* 1/4 tsp. celery salt
* 2 T. flour
* 2 T. cheese powder
* 2 C. water
* 2 T. oil
* dash of pepper
* 1/8 tsp. dry mustard
* 1 C. milk
* bread crumbs
Bring the water to a boil. Add carrots and simmer until nearly tender. (25 minutes) Drain. Rehydrate the onions and sauté‚ them in the oil until tender. Add flour, spices, milk and cheese powder to the onions. Blend well and cook over medium heat until it boils. Pour into a greased casserole dish. Top with bread crumbs and bake uncovered until heated through about 15 minutes at 350 degrees F.
Carrot Salad 2 cups
Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit. NOTES : The freeze-dried vegetables make this a special fresh-tasting morale-booster.
* Grated dried carrots, soaked about five minutes in 2 cups warm water
* 1 cup drained, crushed, unsweetened pineapple
* 1 cup raisins
* 1/2 cup chopped walnuts
* 1/4 cup salad dressing or mayonnaise
* 2 tablelspoons unsweetened pineapple juice
* 12 to 16 lettuce cups, if desired
* 1 tablespoon chopped dried spinach leaves
Mix carrots, pineapple, raisins and walnuts. Chill. Blend salad dressing or mayonnaise and pineapple juice; pour over carrot mixture. Toss and arrange in lettuce cups. Sprinkle with spinach leaves. 12-14 servings.
http://web.archive.org/web/20020209184023/waltonfeed.com/grain/ldscn/28.html
Growing and Harvesting Peanuts - 5 Peanut Recipes
Spaghetti
The following information, plus a couple of the
recipes, comes from a site called “peanutbutterlovers.com
On The Farm
About one-third of the US peanut crop is used to make peanut butter. Runner peanuts are preferred for peanut butter because they are very uniform in size which is important to achieve evenly roasted peanuts for the best tasting peanut butter. Runner peanuts are grown primarily in Georgia, Alabama and Florida. These three states account for nearly two-thirds of the US crop.
Peanuts are planted after the last frost in April, when soil temperatures reach 65° to 70° Fahrenheit. The shelled peanut itself also is the seed. Specially grown and treated peanut kernels from the previous year’s crop are planted two inches deep, approximately one to two inches apart in rows.
Peanut seeds crack the soil about 10 days after planting and grow into a green oval-leafed plant about 18 inches tall. The peanut plant is unusual because it flowers above the ground, but fruits below the ground. Delicate yellow flowers form on the plant about 40 days after planting. The flowers pollinate themselves, then the petals fall off as the peanut ovary begins to form. This budding ovary, called a ‘peg,’ grows away from the plant on a vine and penetrates the soil. The peanuts mature below the ground.
Peanuts are harvested 120 to 160 days after planting, usually in September and October. Harvesting is a rapid process. When the soil is not too wet or too dry (both conditions leave the peanuts stuck in the ground as the plant is pulled free), the farmer drives a tractor with a digger-shaker attachment along the rows of peanuts. The digger has long blades that run four to six inches under the ground loosening the plant and cutting the tap root. Just behind the blade, a shaker lifts the plant from the ground, gently shakes the soil from the peanuts and lays the plant upside-down in windrows to dry in the sun for two to three days.
The farmer then drives a combine over the windrows to pick the peanuts from the vines. The peanuts are collected in a hopper and the plants are laid back on the ground. The plants can be baled for cattle feed or mulched into the field. The peanuts are dumped into peanut wagons which can be attached to forced air dryers to further dry the peanuts to 10% moisture for storage.
The peanut wagons are taken to buying stations where they are weighed, graded and inspected by the Federal-State Inspection Service to determine the quality and value of the load.
There are 16,000 peanut farmers in nine primary states in the US. Peanut farms are mostly operated by family farmers who grow an average of 98 acres of peanuts each year on a 3-year rotation usually with cotton, corn, soybeans and grass crops. Farmers expect to sell their peanuts in the domestic market for about 31.5¢ a pound. The year 1997 was the lowest price in 10 years.
The Shelling Plant
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In The Peanut Butter Plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin. This is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
Peanut Butter Standard Of Identity
Peanut butter today is remarkably like that made 100 years ago. It contains, by law, a minimum of 90% peanuts, with no artificial sweeteners, colors or preservatives. Some brands add about 7% natural sweeteners and 1% salt for taste, plus a stabilizer to keep the peanut butter fresh and the oil from separating. “Old-fashioned” or “natural” peanut butter does not have the stabilizer so the oil will separate and should be stirred back in before using. Peanut butter does not need to be refrigerated.
“Peanut butter spreads,” a relatively new category now allowed by FDA, contain only 60% peanuts, but are nutritionally equivalent to peanut butter (although they may contain more sugar or salt). Many companies introduced peanut butter spreads as a reduced-fat alternative to peanut butter. But today there also are real peanut butters on the market (look for Laura Scudder and Smuckers) which are 25% reduced-fat and still contain at least 90% peanuts.
The Price is Right
US consumers pay less for peanut butter than anyone else in the world, 10% less than Canadians, 18% less than Mexicans and 50% less than the French.
Blender Peanut Butter
* 1 cup roasted shelled peanuts
* 1-1/2 teaspoons peanut oil
* 1/4 teaspoon salt (omit salt if salted peanuts are used)
Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.
For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed.
Yields 1/2 cup creamy or 3/4 cup crunchy peanut butter.
Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.
Peanutbutter Lovers’ Club
Peanut Sauce for Grilled Beef, Chicken or Shrimp
* 1 1/2-inch piece gingerroot, peeled and minced
* 1/2 head garlic, peeled and crushed
* 2 pounds creamy peanut butter
* 1/2 cup chicken stock
* 1/4 cup light soy sauce
* 2 tablespoons chili oil
* lime juice to taste
* 1/4 cup honey
* 1/4 cup chopped cilantro leaves
* salt and pepper to taste
Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs. Makes 2 quarts.
Nany’s Caramel Peanut Butter Cake
Overall Grand Prize Winner
1998 National Peanut Festival Recipe Contest
Terri Spitler - Dothan, AL
* 1 cup shortening
* 2 1/2 cups sugar
* 1 teaspoon vanilla
* 3 cups sifted plain flour
* 1 cup buttermilk
* 6 eggs
* 1 teaspoon baking powder
* 1/2 teaspoon salt
Between Layers:
* 1 8 oz. pkg. softened cream cheese
* 1 box powdered sugar
* 1/2 cup creamy peanut butter
* 2 tablespoons canned milk
* 1/2 teaspoon vanilla
* 1/2 stick margarine
Frosting:
* 1 stick margarine
* 4 tablespoons corn syrup
* 1 box powdered sugar (sifted)
* 1 cup extra crunchy peanut butter
* 1 1/2 cups brown sugar
* 1/3 cup canned milk
* 1 teaspoon vanilla
Cake:
Blend shortening until creamy, slowly add sugar. When well mixed, begin adding eggs one at a time. Mix well. Sift together flour, baking powder and set aside. Add to egg mixture 1 cup flour at a time, alternating with buttermilk, until all three cups of flour have been added. Add vanilla and salt. Mix only until combined. Do not over beat. Line round baking pans with waxed paper. Place 8-9 tablespoons of batter in each pan. Will make approximately 5 layers. Bake at 400 degrees until toothpick inserted is clean. Let layers cool completely before icing.
Between Layers:
Soften margarine and cream cheese at room temperature. Cream together well. Add powdered sugar and continue beating until creamy. Add vanilla and peanut butter. Spread between cooled layers.
Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil. Remove from heat, add milk, powdered sugar, vanilla, and peanut butter. Beat until creamy. Spread on top and sides of cake.
Peanut Butter Shortbreads
* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 1/4 cup creamy peanut butter
* 2 cups all-purpose flour
Preheat oven to 300°F. In a bowl, combine all the ingredients with your fingers until mixture resembles coarse meal. Press the mixture into an ungreased 8” round pan. With a fork, prick decorative wedges in the dough. Bake for about 1 hour, or until very lightly browned. Cut into wedges while warm. Makes 16 wedge-shaped cookies.
Pasta Loco from http://www.dofa.com/page3.html
* 2 tbs corn oil
* 1/2 cup chopped onion
* 1 diced zucchini
* 1/2 cup chopped green pepper
* 16 oz can chopped tomatoes
* 1 tsp salt
* 1 tsp basil
* 1 tsp red pepper
* 1 clove minced garlic
* 1 bay leaf
* 1 tsp oregano
* 1/4 cup peanut butter
* 8 oz can tomato sauce
* 8 oz can kidney beans (drained)
* 1 lb cooked spaghetti
In a large pan, heat corn oil over medium heat. Add next 4 ingredients, stirring occasionally. Cook 5 minutes until tender. Stir in next 9 ingredients and cover. Stirring often, cook 30 minutes until flavors are blended. Serve over pasta.
http://web.archive.org/web/20011202023606/waltonfeed.com/grain/ldscn/27.html
The LDSCN Weekly Recipe Archive
Five Dried Apple Recipes
This week I tried to find recipes using dried apples. The best I can determine to substitute dry for fresh in some of your favorite recipes, soak the fruit in an equal amount of water for several hours. Proceed then as if using fresh apples. The recipes below are designed for the use of dry apples specifically.
* Recipes Exported from MasterCook *
Country Style Turkey Sausage
Amount Measure Ingredient
Non-stick cooking spray
1 Slightly beaten egg white
1/4 c Finely chopped onion
1/4 c Finely snipped dried apples
Or 1/2 c. finely chopped
.apples
3 tb Quick-cooking oats
2 tb Snipped fresh parsley
1/2 ts Salt
1/2 ts Ground sage
1/4 ts Ground nutmeg
1/4 ts Pepper
Dash ground red pepper
1/2 lb Lean ground turkey breast
Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2” wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.
Fried Apple Pies
Bell’s Best III - Mississippi Chapter #36
* 1 package dried apples, (8oz)
* 1 cup water
* 1/3 cup sugar
* 1 tablespoon butter or margarine
* 1 can flaky biscuits, (10oz)
* vegetable oil, for frying
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Cool. Mash slightly if necessary. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5 inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together. Pour oil to a depth of 1/2 inch into a heavy skillet. Fry pies in hot oil (375 deg.) over medium-high heat on both sides until golden, turning once. Drain well on paper towels. Yield: 10 turnovers.
Tennessee Stack Cake
Now We’re Cookin’ - Northwood Presbyterian Church
* 3 packages dried apples, (6 oz each)
* 1 cup brown sugar, packed
* 1 1/2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 1/2 cup shortening
* 1 cup sugar
* 2 large eggs
* 1/2 cup milk
* 1/2 cup molasses
* 5 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground ginger
* 1 cup whipping cream, whipped
Place apple in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apple. Stir in brown sugar and next 3 ingredients; set aside. Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in milk and molasses.
Combine flour, baking powder, soda, salt and ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill 1 hour.
Pat each portion of dough into an 8-inch circle on greased baking sheets. Bake at 350 degrees for 10 minutes or until golden. Carefully remove layers to wire racks, and let cool completely. Stack layers, spreading even amounts of reserved apple mixture between layers. Cover and chill 8 hours. Spread whipped cream over top of cake before serving.
Yield: one 8-inch cake
Dried Apple Pie by Angela Gilliland
* 1 1/2 c Boiling water
* 1 1/2 c Dried apple slices
* 1/3 c Sugar
* 1/2 ts Cinnamon, ground
* 1/4 ts Nutmeg, ground
* 2 tb Butter or margarine
* 1 Unbaked two-crust pastry
Pour boiling water over dried apples and let soak for 3 to 4 hours. Add sugar, cinnamon, and nutmeg. Stir well. Fit half of pastry into a 9-inch pie pan and pour apple mixture into this. Dot with butter or margarine and cut into bits. Cover with remaining rolled-out pastry and bake 45 minutes in a 350 F. oven. Makes one 9-inch pie. Yield: 6 Servings
Dried Apple “Pour-Through” Pie
* 1 Basic pastry dough for two-c
* 1 qt Apple cider
* 3/4 lb Dried apples
* 1/4 c Sugar, (plus 1 tbs or more t
* 1 tb Cornstarch
* 1/2 ts Cinnamon
* 1/4 ts Nutmeg; freshly grated
* 1 tb Lemon juice
* 2 tb Unsalted butter, cold; cut i
* 1 tb Milk
* 3 tb Heavy cream
* Vanilla ice cream or Sharp cheddar cheese
1. Divide the dough into two slightly unequal portions. Roll out the larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9 or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the pastry dough in the refrigerator while you prepare the filling.
2. Bring the cider to a boil in a large saucepan. Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider.
3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar, cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border.
4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze. Cut several slashes in the top crust to release steam.
5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to 400F and continue to bake until golden brown, about 30 mins longer. About 5 mins before the pie is done, dribble the cream into the slashes to the top crust, then bake 5 mins longer.
6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream.
Yield: 8 Servings
http://web.archive.org/web/20020209182857/waltonfeed.com/grain/ldscn/25.html
The LDSCN Weekly Recipe Archive
Meat and Potato Loaf, Cooking Game Birds and Potato Bread for Bread Machines
Spaghetti
Meat & Potato Loaf (from southernfood.com)
* 1 1/2 pounds lean ground beef
* 1 cup beef broth
* 1/2 pound Italian sausage
* 1/2 cup milk
* 1 sm onion, chopped
* 1/2 teaspoon salt
* 1 cup instant potato flakes
* 1/2 teaspoon Italian seasoning
* 1 egg, slightly beaten
In a large bowl, combine all ingredients. Shape into a 7” meatball. Place a trivet in crock pot. Place meat ball on a double thickness of cheesecloth (about 24” square). Holding the ends of cheesecloth, gently lower meat into pot.
Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6-7 wedges.
Conservation Officers of Pennsylvania Association
Wild Game Bird Feast
* 2 - 4 stuffed gamebirds(you could use chicken )
* 1 c. Instant potato flakes
* Salt & pepper
* 2 qt. stewed tomatoes
* 2 strips bacon for each bird
* 2 c. frozen peas
* 1 c. rice
* 1 c. frozen corn
Stuffing: Add 1 envelope dry onion soup mix to 2 lightly-beaten eggs. Let stand 10 minutes. Add 4 slices cubed bread (preferably 2 Italian, 2 rye for maximum flavor), 1½ teaspoons poultry seasoning, 2 tablespoons butter, melted, and water to equal 1 cup (heated together). Toss.
Prepare rice and vegetable base; place in bottom of large, covered roaster.
Clean and rinse birds thoroughly. Sprinkle liberally with salt and pepper, inside and out. Stuff. Place in roaster on top of rice base. Top each bird with 2 slices bacon. Cover and bake at 325° approximately 1 hour for each pheasant or grouse; adjust time to size of birds used. Uncover, bake 10 to 15 minutes more, or until birds are lightly browned.
— Leo C. Yahner, Wildlife Conservation Officer, Venango County.
Potato Bread for Bread Machine Sept. 1996 - http://www.uoguelph.ca/~antoon/recipes/broden.htm
1 lb. Loaf — -—— — 1-1/2 lb. Loaf
Milk 1/2 cup — 3/4 cup
Water 1/3 cup — 1/2 cup
Vegetable Oil 1 tbs. -— 2 tbs.
Bread Flour 2-3/4 cups -— 3 cups
Instant Potato Flakes 1/3 cup -— 1/2 cup
Sugar 2 tsp. -— 1 tbs.
Salt 1 tsp. -— 1-1/2 tsp.
Ground White Pepper (opt.) 1/8 tsp. -— 1/4 tsp.
Active Dry Yeast 1-3/4 tsp. -— 2 tsp.
Select desired setting: press start. This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute.
http://web.archive.org/web/20020618234106/waltonfeed.com/grain/ldscn/23.html
The LDSCN Weekly Recipe Archive
Dry Corn Recipes and an In Depth Look At Master Mixes
Spaghetti
VEGAN POSOLE* (Indian Corn Soup) ( From Original Vegan Gourmet Recipes)
* 1 package (8 oz) Posole
* 2 oz (approx) New Mexico dry chili (or your favorite dry chili mix)
* 1 med red onion (can use yellow or white), chopped fine.
* 3 TB olive oil or your favorite oil (I like basil flavored) and
* Fresh oregano, chopped
* Salt to taste
* Fresh cilantro, chopped fine
* Red & Yellow bell peppers, diced
* ½ oz. corn chips(ea serving)
* Flour toruntilas
Cook the corn slowly in a crock pot with 8 cups of water (or cook at lowest simmer) until corn is tender, approximately 3 to 4 hours. Add the chili and oil midway in the process. Add according to your taste for spicy-ness. Add ½ of the chopped onion and 2 TB of fresh oregano; cook for 15 minutes more.
Serve in soup bowls with condiments of chopped/diced onion, cilantro, bell peppers and broken corn chips to sprinkle on soup. Grill the toruntilas until they bubble and get slightly browned.
*Posole is dry corn minus the skin. It is specially tasty and can be found in some natural foods stores. If not, it can be obtained through the following website: Indian Harvest
It can also be found in some of the local grocery stores in the Mexican food section. Try Harvey’s of Publix. It comes in 16 oz cans.
MEXICAN TAMALES
by CWeaver734
* 1 lb Roast
* 1 pk Dry Corn Husks
* 1 pk Dry Red Chiles
* 2 lb Prepared Masa*
* 1 x Garlic
* 1 T Flour
* 1 x Salt
* 1 can Green Olives ( optional )
The above ingredient amounts will yield approximately one dozen Tamales. Increase amounts accordingly per additional dozen desired .
TO PREPARE MEAT: Cook roast in crock pot filled 1/3 to 1/2 way up sides with water . Sprinkle meat with minced garlic clove and salt. Cook for 10 to 12 hours on low or until meat is tender and sheds easily. Remove meat, reserving broth. Shred meat and set aside.
TO PREPARE CHILES: Break off steams and shake out seeds of dried chiles. Boil in large sauce pan until soft. Drain. Place chiles in blender or food processor adding flour, approximately 1/4 cup broth, salt, and a clove of garlic. Blend on high until liquified and smooth.
TO PREPARE FILLING: Pour Chile Sauce into shredded meat and stir well. Simmer on low for 30 minutes stirring occasionally to avoid sticking. Set aside.
TO PREPARE MASA*: 2 1/4 cups of MASA HARINA toruntila flour, 1 cup of Warm Water, 3/4 cup of shortening or lard, 1/4 teaspoon salt. In Large mixing bowl stir together toruntila flour and water. Cover and let stand 20 minutes. In large mixer bowl beat together shorting or lard and salt until fluffy. Beat in flour mixture until well combined. Set aside.
TO PREPARE HUSKS: Clean and soak husks in warm water until softened. set aside.
ASSEMBLY: This part is the most time consuming and works best when done with a good friend by your side to help you. Spread masa on the inside of the husks (smooth concave side), being sure to leave 1/2 inch or so at the wide end uncovered and spread only half way to the pointed end. If narrow husks are used, overlap two before filling with meat. Place approximately 1-2 tablespoons of meat towards one side of the husk and place one olive in the center of the meat. Roll up beginning from that side. Fold over pointed end towards side where the seam is. Continue until all tamales have been wrapped or enough are done to begin steaming.
STEAMMING: Place tamales on their sides in the steamer or, if using a large pot, stand them up on closed end around a glass that is placed upside down in center of pot. Pour in enough water to fill approximately one inch in bottom of pot. Simmer on low for approximately 30 minutes or until husks comes away from tamale cleanly. Once cool, tamales can be frozen and reheated in microwave before serving.
Masa can be bought in the local markets , again in the Mexican food section. Walmart supercenters also carry it in their baking needs sections. You can substitue corn flour that you have ground in your grinders. It has a slightly different flavor but it can be used. DE
Polenta (This is an Italian version of cornmeal mush) (I used corn meal that I have ground)
Diane M. Ferrell (From the Beans and Grains website)
Polenta is not necessarily just corn meal cooked. Usually the corn meal you find in the boxes in the grocery store is too fine. Buy corn meal designated as polenta. Also, wheat grains are cooked as polenta—but different story.
Polenta—for two
* 1 cup corn meal polenta
* 1 cup cold water
* 1 cup boiling water
* salt to taste
Mix the dry corn meal with the cold water. In a heavy pot, bring the other cup of water to boiling, on high heat. Add the corn meal and cold water to the boiling water in a steady stream, stirring all the the time. Continue stirring during the time of cooking. If the polenta starts to boil too hard, reduce the temp to medium high. Continue stirring and boiling until the polenta becomes very thick and heavy and actually pulls away from the sides of the pot when you stir. This should take about 15 minutes. Quickly spread the cooked polenta is a lightly oiled baking pan and let sit about 5 to 10 minutes until it is stiff enough to cut.
Here are some ways to serve the polenta:
1. Serve it with any of your favorite pasta sauces and some hot Italian sausage.
2. Use it as a breakfast food. Slice the polenta about 1/2” thick and fry the slices in a little butter for a few minutes on each side. Pour pancake syrup over the slices and enjoy. Very good this way.
3. Slice it and serve it with your favorite green chili recipe or carne ardovada. Sprinkle some mozzarella cheese over it, too.
4. For a very quick meal that is low in fat I add a boullion cube to the cooking of the polenta. Then when I eat it I add 1 scant teaspoon of olive oil and about 2 tbsp of grated romano cheese in the dish. I like it.
Cornmeal mush (Grandmother Berkey)
* 1 cup corrn meal
* 4 cups water
* I teaspoon salt(Varies to your taste)
Take 1 cup water and mix slowly with 1 cup of cornmeal. Slowly add to 3 cups boiling water and salt. Reduce heat and cook until wooden spoon will stand in the mixture.(about 1 Hour)STIR often. When thick enough pour into a greased loaf pan and chill overnight. The next morning . cut into thin slices , dredge in flour and fry in an iron skillet or heavy pan until golden and crispy on both sides.serve with biscuits and gravy.
Below is a master mix that has a bit of every thing in it (even a corn bread recipe). This can be adapted for our use with the whole grains that we are attempting to put into daily use. This would be a great Bisquick replacement without the preservatives. DE
CFS-511
Purdue University
Cooperative Extension Service
West Lafayette, IN 47907
Master Mix
Gertrude Sunderlin
Former Professor of Foods and Nutrition
Just a few of the products that come from the Master Mix. MASTER MIX THE MASTER MIX recipes are time savers and reputation builders. The siftings and measurings of the dry ingredients and the blending of the fat can be done at one time for a dozen bakings. The recipes are planned for “family size” and for two. The Mix will keep at least six weeks without refrigeration.
The Mix and recipes were developed and tested in the experimental cookery laboratory in the School of Home Economics at Purdue University. The experimental work was done by Lucy Goetz, Margaret Billings, Carlotta Hoadley and many other students. Recipe suggestions were given by Alice Redfield, Flossie Sunderlin and other homemakers. Rosemary Hostetler assisted in editing.
Making the Master Mix
For 13 Cups For 29 Cups
9 cups sifted all-purpose flour 5 pounds flour
or
10 cups sifted soft wheat or
cake flour
1/3 cup double-acting baking 3/4 cup double acting baking
powder powder
1 tablespoon salt 2 tablespoons + 1 teaspoon salt
1 teaspoon cream of tartar 2 1/4 teaspoons cream of tartar
1/4 cup sugar 1/2 cup sugar
2 cups shortening which does 4 1/2 cups shortening which does
not require refrigeration not require refrigeration
Stir baking powder, salt, cream of tartar and sugar into flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut in shortening until Mix is consistency of corn meal. Store in covered containers at room temperature. To measure the Master Mix, pile it lightly into cup and level off with a spatula.
If the Master Mix is to be used largely for cakes and cookies, starting with a box of cake flour will save measuring the flour and will give better-textured products. For about 12 cups of Mix, use a box of cake flour (2 pounds), 1/3 cup baking powder, 1 tablespoon salt and 3/4 pound (1 3/4 cups) shortening.
Containers which are convenient for storing Master Mix are two-quart fruit jars, cottage cheese cartons, lard or potato chip cans and canisters. One user wrote that when making the Mix she stored it in measured portions, two cups in pint jars and three cups in quart jars, to save herself several measurings later.
Using Lard or Oil In the Master Mix If lard or oil is used as the shortening in the Master Mix recipe, a smaller amount of shortening should be used. This may be 1 2/3 cups lard or oil instead of 2 cups of other shortening or 1 5/6 pounds instead of 2 pounds (1/6 pound lard equals 1/3 cup).
If lard which requires refrigeration is used in the Master Mix recipe, the Mix should be refrigerated.
A change in the method of mixing cakes is suggested if lard or oil is used in the Master Mix recipe. Separate the yolks and whites of the eggs. Reserve about one-fourth of the sugar and beat it into the beaten egg whites to form a stiff meringue. Follow the other directions for cake mixing. Stir in the meringue until well blended as the last step in the mixing process.
Adapting Recipes for Use with the Master Mix The Master Mix can be used in many products which have similar basic proportions. Use the Master Mix instead of the flour, salt, baking powder and shortening. Two cups of Mix contain a little less than 1 1/2 cups of flour, about 2 teaspoons baking powder, 1/2 teaspoon salt and a little more than 1/4 cup shortening. Three cups of Mix contain about 2 cups of flour, 3 teaspoons baking powder, 3/4 teaspoon salt and a little less than 1/2 cup shortening.
A favorite recipe which contains about one-fifth as much shortening as flour by measure probably can be made using the Mix. In order to have proportions in the Mix that would be satisfactory for several types of baked products, the upper limit for shortening is approached in biscuits and muffins and the lower limit for cakes and cookies.
Although the lowest proportions of fat to flour used in making pastry approximates that in the Master Mix, pastry made from the Mix is not satisfactory. The baking powder in the Mix makes the pastry porous rather than flaky. However, by using only water with the Mix, one can make a type of pastry that can be used as a thin crust for meat pie or a deep dish fruit pie. It takes about one-eighth as much water as Mix for such pastry.
Biscuits
Family Size Just for Two
Mix 3 cups 1 cup
Milk 2/3 cup 1/4 cup
Yield 18 2-inch 6 2-inch
Add milk to the Mix all at once, stirring 25 strokes. Knead 15 strokes on lightly floured board. Roll 1/2 inch thick. Cut. Bake on baking sheet in a hot oven (450F) 10 minutes.
Biscuit dough can be used in many ways. For variation grated cheese, chopped parsley, chives or herbs blended with the dough lend interest. This dough is rich enough for shortcake or for the top crust of a chicken or meat pie. It will serve as the dough for a meat roll—chopped meat bound together with gravy and spread over the dough, then rolled as a jelly roll and cut before baking. This can be served with gravy or with a cheese sauce.
The dough can be used as a covering in baked apple dumplings or for the dough for a fruit or pinwheel roll. It can be dropped on top of hot stewed fruit or berries and baked as a “cobbler.”
Drop biscuits can be made from this recipe by increasing the milk to 1 cup for the family size recipe or to 1/3 cup for the “just for two” size recipe.
Muffins
Family Size Just for Two
Mix 3 cups 1 cup
Sugar 2 tablespoons 1 tablespoon
Milk 1 cup 1/3 cup
Egg 1 1/2 or one yolk
Yield 12 medium 6 small
Add sugar to the Mix. Combine milk and beaten egg. Add to the Mix. Stir until flour is just moistened (about 25 strokes). Bake in greased muffin pans in hot oven (425F) about 20 minutes.
Blueberry muffins can be made by adding a cup of drained blueberries to the family size recipe. Chopped dates, chopped nuts, chopped apples or chopped cranberries are good additions. Make oatmeal or bran muffins by substituting rolled oats or bran for 1/3 of the Mix. Nut or fruit bread may be made from the muffin recipe by adding 1/2 cup chopped nuts or 1 cup chopped dried apricots or prunes to the family size recipe and baking it in a loaf pan.
Griddle Cakes or Waffles
Family Size Just for Two
Mix 3 cups 1 cup
Milk 1 1/2 cups 1/2 cup
Egg 1 1/2 or 1 yolk
Yield 18 griddle cakes or 6 griddle cakes or
6 waffles 2 waffles
Stir the combined milk and beaten egg into the Mix until blended. Bake on hot griddle or in waffle iron.
The milk can be increased it a thinner griddle cake is desired. If the batter is thinner, the waffles require longer baking to make them crisp. Delicious pancakes from the Master Mix.
One of the Master Mix contributions is blackberry roll.
Coffee Cake
Family Size Just for Two
Mix 2 1/4 cups 1 cup
Sugar 1/3 cup 3 tablespoons
Milk 1/3 cup 3 tablespoons
Egg 1 1/2 or 1 yolk
Topping
Brown Sugar 1/2 cup 1/4 cup
Butter 3 tablespoons 1 tablespoon
Cinnamon 1/2 teaspoon 1/4 teaspoon
Yield 8x8 cake 4x6 cake
Stir sugar into the Mix. Combine milk and beaten egg. Stir into the Mix until well blended (about one minute). Put into shallow greased pan. Spread or dot topping over batter and bake in a hot oven (400F) about 25 minutes.
The brown sugar mixture can be used as a filling instead of a topping. A date topping or filling can be used instead of the one given above. For a filling, spread about half of the batter on the pan, then a thin layer of filling and then the remaining batter. For the family size recipe, blend 1/2 cup brown sugar, 2 teaspoons cinnamon, 14 cup soft butter, 1/4 cup chopped nuts and 1/2 cup chopped dates. For the smaller recipe use 1/4 cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons soft butter, 2 tablespoons chopped nuts and 14 cup chopped dates.
Gingerbread
Family Size Just for Two
Mix 2 cups 1 cup
Sugar 1/4 cup 2 tablespoons
Cinnamon 1/2 teaspoon 1/4 teaspoon
Ginger 1/2 teaspoon 1/4 teaspoon
Cloves 1/4 teaspoon 1/4 teaspoon
Egg 1 1/2 or 1 yolk
Molasses 1/2 cup 1/4 cup
Water 1/2 cup 1/4 cup
Yield 6x8 pan 4x6 pan
Stir sugar and spices into the Mix. Combine egg, molasses and water. Stir half the liquid into the Mix and beat two minutes. Stir in remaining liquid- and beat one minute. Bake in pan lined with waxed paper in a moderate oven (350F) about 40 minutes. Or bake in a waffle iron for gingerbread waffles. Gingerbread waffles can be topped with sweetened whipped cream and chopped bananas.
Dumplings
Family Size Just for Two
Mix 3 cups 1 cup
Milk 3/4 cup 1/4 cup
Yield 12 medium 4 medium
Add milk to the Mix all at once, stirring about 30 strokes. Drop by tablespoon on top of boiling stew. Cover and boil gently 12 minutes without removing cover. These can be dropped as a topping on a meat or vegetable casserole and baked in a hot oven about 20 minutes.
Corn Bread
Family Size Just for Two
Mix 1 1/2 cups 3/4 cup
Corn Meal 3/4 cup 1/3 cup
Salt 1/2 teaspoon 1/4 teaspoon
Sugar 2 tablespoons 1 tablespoon
Milk 1 cup 1/2 cup
Egg 1 1
Yield 8x10 pan 6x6 pan
Stir corn meal, salt and sugar into the Mix. Combine milk and beaten egg. Add to the Mix, stirring until blended. Bake in greased pan in a hot oven (400F) about 20 minutes, or bake as corn meal muffins. Corn bread can be used as a topping for a well-seasoned vegetable or meat pie.
If a dry corn bread is desired, use 3/4 cup milk for the family size or 1/3 cup for the smaller recipe.
Yellow Cake
Family Size Just for Two
Mix 3 cups 1 1/2 cups
Sugar 1 1/4 cups 2/3 cup
Milk 1 cup 1/2 cup
Eggs 2 1
Vanilla 1 teaspoon 1/2 teaspoon
Yield Two 8-inch layers 8-inch layer
Stir sugar into the Mix. Combine milk, eggs and vanilla. Stir half of the liquid into the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add the remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375F) about 25 minutes.
This cake recipe can be used for “upside down” cake using sweetened pineapple, peaches, cherries, apricots or other fruits or berries. Mincemeat “upside down” cake is another good variation. Spices will
change it to a spice cake. Orange Raisin Cake
Family Size Just for Two
Mix 3 cups 1 1/2 cups
Sugar 1 1/2 cups 3/4 cup
Liquid Juice of 1 orange Juice of small orange
and water to make and water to make
1 cup 1/2 cup
Eggs 2 1
Chopped
raisins 2/3 cup 1/3 cup
Grated
orange rind 1 1
Yield Two 9-inch layers 9-inch layer
Stir sugar into the Mix. Combine liquid and beaten eggs. Add half of the liquid to the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add remaining liquid, raisins and orange rind. Beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375F) about 25 minutes.
The raisins can be omitted from the cake and added to the frosting.
This is one of the cakes which can be made from the Master Mix.
Apple Cake
Family Size Just for Two
Mix 2 1/3 cups 1 1/4 cups
Sugar (brown) 1 cup 1/2 cup
Cinnamon 1 teaspoon 1/2 teaspoon
Cloves 1/2 teaspoon 1/4 teaspoon
Eggs 2 1
Apples
(chopped) 2 cups 1 cup
Raisins 1/2 cup 1/4 cup
Nut meats
(chopped) 1/2 cup 1/4 cup
Yield 6x8 pan 4x6 pan
Add sugar, spices and eggs to the Mix. Beat one minute. Add apples. Beat two minutes. Stir in raisins and nuts. Pour into greased pan. Bake in a moderate oven (375F) about 35 minutes. If a more moist cake is desired, add 1/3 cup milk for the family size recipe and 2 tablespoons milk for the small size recipe.
Chocolate Cake
Family Size Just for Two
Mix 3 cups 1 1/2 cups
Cocoa 1/2 cup 1/4 cup
Sugar 1 1/2 cups 3/4 cup
Milk 1 1/4 cups 2/3 cup
Eggs 2 1
Vanilla 1 teaspoon 1/2 teaspoon
Yield Two 9-inch layers 9-inch layer
Add cocoa to the sugar and stir into the Mix. Combine milk, eggs and vanilla. Stir half of the liquid into the Mix and beat two minutes or use electric mixer for the same length of time at low speed. Scrape bowl occasionally. Add the remaining liquid and beat two minutes. Bake in pans lined with waxed paper in a moderate oven (375F) about 25 minutes.
Chocolate cake batter can be baked in a waffle iron and served cold with ice cream or whipped cream.
Blackberry Roll
Family Size Just for Two
Mix 2 cups 2/3 cup
Water 1/4 cup 4 teaspoons
Blackberries 1 1/2 cups 2/3 cup
Sugar 1/4 cup 2 tablespoons
Flour 1 tablespoon 1 teaspoon
Yield 6 servings 2 servings
Add water by sprinkling it over the Mix. Stir with a fork to blend. Roll as for pastry into an oblong piece about 1/4 inch thick. Mix blackberries with sugar and flour. Spread them over the pastry to within an inch on all sides. Roll up like a jelly roll and tuck in the ends. Place on baking sheet. Bake in a moderate oven (375F) until lightly browned (about 35 minutes). Serve hot.
Caramel Dumplings
Caramel Sauce Family Size Just for Two
Butter 2 tablespoons 1 tablespoon
Brown sugar 1 1/2 cups 1/2 cup
Water 1 1/2 cups 2/3 cup
Dumplings
Mix 1 1/2 cups 1/2 cup
Sugar 1/3 cup 2 tablespoons
Milk 1/3 cup 2 tablespoons
Yield 6 medium 2 medium
Combine ingredients for caramel sauce. Heat to boiling. Stir sugar into Mix. Add milk all at once, stirring about 30 strokes. Drop by tablespoon on top of boiling caramel sauce. Cover and boil gently for 20 minutes without removing cover.
This dumpling recipe can be used with a sweetened fruit or berry syrup instead of caramel sauce.
Apple Crisp Topping
Family Size Just for Two
Mix 1 cup 1/3 cup
Sugar 3/4 cup 1/4 cup
Egg 1 1-yolk
Yield 8-inch casserole 4-inch casserole
Stir sugar into the Mix. Add beaten egg and stir until blended. Spread over prepared fruit in a Casserole. Bake at 350F for about 30 minutes. This can be used as a topping for sweetened apple, peach, rhubarb or other fruit.
Donut Muffins
Family Size Just for Two
Mix 2 cups 1 cup
Sugar 2 tablespoons 1 tablespoon
Milk 1/3 cup 3 tablespoons
Egg 1 1 yolk
Coating
Butter
(melted) 1/2 cup 1/4 cup
Sugar 1/2 cup 1/4 cup
Cinnamon 1 teaspoon 1/2 teaspoon
Yield 18 small 9 small
Stir sugar into the Mix. Combine milk and beaten egg. Stir into the Mix until well blended. Bake in small, well greased muffin tins in a hot oven (400F) 20 minutes. Dip one at a time into melted butter. Remove quickly and shake in a sack containing the sugar and cinnamon. Serve hot.
For variety, add 3 tablespoons cocoa to the Mix used in the family size recipe.
Baked Chocolate Pudding
Family Size Just for Two
Mix 1 cup 1/2 cup
Sugar 1/3 cup 3 tablespoons
Cocoa 4 teaspoons 2 teaspoons
Cinnamon 1/4 teaspoon 1/8 teaspoon
Nut meats
(chopped) 1/2 cup 1/4 cup
Milk 1/3 cup 3 tablespoons
Topping
Sugar (brown) 1/2 cup 1/4 cup
Cocoa 3 tablespoons 1 1/2 tablespoons
Water 1 1/4 cups 2/3 cup
Yield 6x8 pan 4x6 pan
Stir sugar, cocoa, cinnamon, nuts and milk into the Mix. Beat for three minutes. Spread in pan. For topping, combine brown sugar and cocoa. Sprinkle over batter in pan. Bring water to boiling point. Pour over the contents of the pan. Bake in a moderate oven (350F) 40 to 45 minutes. Serve with chocolate sauce that forms beneath it. Use cream or whipped cream if desired. If served cold, it combines well with ice cream.
Steamed Fruit Pudding
Family Size Just for Two
Mix 2 cups 3/4 cup
Sugar 1/3 cup 2 tablespoons
Milk 1/2 cup 3 tablespoons
Fruit 1/2 cup 1/4 cup
Yield 6-inch casserole 2 ramekins
Stir sugar into the Mix. Stir in the milk and the chopped fruits or berries until blended. Pour into a greased casserole or pan or into ramekins. Steam over water in a covered pan for 30 minutes. Serve hot with top milk or cream and sugar.
Drop Cookies
Family Size Just for Two
Mix 3 cups 2 cups
Sugar 1 cup 2/3 cup
Milk 1/3 cup 1/4 cup
Egg 1 1
Vanilla 1 teaspoon 1/2 teaspoon
Variations: 1/2 cup chocolate 1/3 cup chocolate
chunks or chunks or
1/2 cup chopped 1/3 cup chopped
nut meats or nut meats or
1/2 cup raisins or 1/3 cup raisins or
1/2 cup dates or 1/3 cup dates or
1 tablespoon orange 2 teaspoons orange
rind and 1/2 cup rind and 1/3 cup
raisins (omit raisins (omit
vanilla) vanilla)
Molasses instead of Molasses instead of
milk. Add 1/8 milk. Add 1/16
teaspoon mace teaspoon mace
Yield 4 dozen 2 1/2 dozen
Stir sugar into the Mix. Combine milk, beaten egg and vanilla. Stir into the Mix until well blended. Drop by teaspoon on greased baking sheet. Bake in a moderate oven (375F) 10 to 12 minutes.
To make dough for rolled cookies instead of drop cookies omit the milk and use two eggs instead of one. Tightly packed brown sugar can be used in place of white.
Molasses Cookies
Family Size Just for Two
Mix 4 cups 2 cups
Sugar 1/2 cup 1/4cup
Cinnamon 1 teaspoon 1/2 teaspoon
Ginger 1 teaspoon 1/2 teaspoon
Cloves 1/2 teaspoon 1/4 teaspoon
Egg 1 1 yolk
Molasses 1 cup 1/2 cup
Yield 5 dozen 2 1/2 dozen
Stir sugar and spices into the Mix. Combine beaten egg with molasses and add to the Mix. Blend well, chill, shape into balls and roll in sugar. Flatten on greased baking sheet and bake in a moderate oven (375F) 10 to 12 minutes.
Ginger snaps can be made by using 2 1/4 cups Mix with 3/4 cup sugar, 1 egg, 1/4 cup molasses and 1 teaspoon ginger.
Peanut Butter Cookies
Family Size Just for Two
Mix 3 1/2 cups 1 3/4 cups
Sugar 1 1/3 cups 2/3 cup
Eggs 2 1
Peanut Butter 1 cup 1/2 cup
Yield 6 dozen 3 dozen
Stir sugar, beaten egg and peanut butter into the Mix until well blended. The finger tips may be used to aid in kneading and blending. Roll dough into small balls, place on baking sheet and flatten with a fork, making a criss cross. Bake in a moderate oven (375F) about 20 minutes.
Out of your jar of Master Mix comes a variety of mouth- watering cookies.
Use a large bowl or a piece of plain paper in cutting the shortening into the dry ingredients.
Chocolate Drop Cookies
Family Size Just for Two
Mix 3 cups 2 cups
Sugar 1 cup 2/3 cup
Cocoa 1/3 cup 1/4 cup
Milk 1/2 cup 1/3 cup
Egg 1 1
Vanilla 1 teaspoon 1/2 teaspoon
Yield 4 dozen 2 1/2 dozen
Stir sugar and cocoa into the Mix. Combine milk, beaten egg and vanilla. Stir into the Mix until well blended. Drop by teaspoon on greased baking sheet. Bake in moderate oven (350F) 10 to 12 minutes.
Raisins, nuts, chopped dates or chocolate chunks can be stirred into the batter.
Brownies can be made by using 3/4 cup mix; 1 cup sugar; 2 squares chocolate; 3 tablespoons melted butter; 2 eggs and 1 cup chopped nut meats. Bake in greased 8 x 8 pan in a moderate oven (350F) about 30 minutes. Cut while warm.
Oatmeal Cookies
Family Size Just for Two
Mix 2 1/4 cups 3/4 cup
Sugar (brown) 1 3/4 cups 1/2 cup
Cinnamon 1 teaspoon 1/4 teaspoon
Milk 1/3 cup 2 tablespoons
Eggs 2 1 small
Shortening
(melted) 1/2 cup 3 tablespoons
Nut meats
(chopped) 1/2 cup 3 tablespoons
Rolled oats
(quick) 3 cups 1 cup
Yield 6 dozen 2 dozen
Stir sugar and cinnamon into the Mix. Combine milk, beaten egg and shortening. Stir into the Mix until well blended. Stir in the rolled oats and nuts. Drop by teaspoon on baking sheet. Bake in a moderate oven (375F) about 12 minutes.
This dough can be used for filled fruit bars, using a filling of ground dates or raisins moistened with lemon juice.
You May Want to Try These Many puddings similar to the baked chocolate pudding can be made. The cake batter is put into an ungreased pan. The topping can consist of brown sugar, chopped nuts and water; or of a sweetened berry sauce; or of a caramel or maple syrup. The topping will sink to the bottom as the cake bakes. Yellow or white cake batter can be used instead of chocolate.
The cake batter can be steamed about 30 minutes in custard cups for steamed pudding.
Three egg whites or five egg yolks can be used in the yellow cake recipe to make a white or a gold cake.
Non-fat dry milk solids can be added to the Mix. Use 1 cup of the non-fat dry milk solids in the smaller Mix recipe or 2 cups in the larger one. Then use water instead of milk in the recipes if you wish. Or milk can be used to further increase the food value.
For cheese balls mix 2 tablespoons margarine or butter, 1/8 teaspoon cayenne, and 1 1/2 cups grated cheese with 1 cup of Master Mix. Blend well, with beater or by kneading. Form into 24 small balls. Bake on a baking sheet in a moderate oven (375F) about 15 minutes.
RR 5/94 * Written by Gertrude Sunderlin, former professor of foods and nutrition.
Cooperative Extension Work in Agriculture and Home Economics, State of Indiana, Purdue University and U.S. Department of Agriculture Cooperating. H.A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the Acts of May 8 and June 30, 1914. It is the policy of the Cooperative Extension Service of Purdue University that all persons shall have equal opportunity and access to our programs and facilities.
http://web.archive.org/web/20020209184849/waltonfeed.com/grain/ldscn/21.html
Two Barley Soups and One Barley Bread Recipe
Spaghetti
Barley is an annual cereal plant (Hordeum vulgare) of the GRASS family, widely cultivated except in hot and humid climates. Barley was known to the ancients and was the chief bread grain in Europe as late as the 16th century. Today, each of the many varieties grown has a special purpose, e.g., for stock feed, for malting, as a minor source of flour, and in soups.
Beef & Barley Soup
Submitted by Cindy D SATrista@aol.com
This soup is easy to make and is a low-cal soup
* 1 lb. lean ground beef
* 5 C. water
* 1 - 14 1/2 oz can stewed tomatoes
* 1- 6 oz can V-8
* 1/3 C. split peas
* 1/3 C. barley
* 1/2 C. chopped onion
* 3/4 C. chopped celery, including leaves
* 1/2 C. carrots, sliced
* 1 T. beef bouillon granules
* 1/4 t. oregano
* 1/4 t. pepper
* 1 bay leaf
* Tabasco, to taste
Brown meat, drain if necessary. Add all ingredients except carrots and celery. Bring to a boil; reduce heat-simmer 30 minutes. Add vegetables, cover and simmer 1 hour.
Recipe Categories
Tummy Index (1=Lowfat, 5=Wear loose fitting clothes) 1
Number of Portions? 4
Preparation Time? 1 hours 45 minutes
Ethnic Origin of Recipe? American
Vegetable Beef Barley Soup
Submitted by Corwynn Darkholme WolfSong2000@HotMail.Com
This soup is just bursting with down-home flavor and is a meal in itself!
* 1 1/2lbs. Beef Stew Meat
* 3/4 C. 1-inch Green Bean pieces
* 3/4 C. chopped Onions
* 2/3 C. uncooked Barley
* 2/3 C. frozen Whole Kernel Corn
* 1 1/2 C. Water
* 1tsp. Salt
* 1tsp. fresh Thyme, chopped
* 1/4tsp. Black Pepper
* 1 small Bell Pepper, chopped {1/2 C.}
* 2 cans {14 1/2 oz} Beef Broth
* 2 cans {14 1/2 oz} diced Tomatoes with Garlic, undrained
* 1 can {8 oz} Tomato Sauce
Brown Stew Meat in a fryingpan with a little Vegetable Oil. Place browned Stew Meat and all other ingredients in a 4-to-5 quart Crock-pot slow cooker. Cover and cook on low setting 8-to-9 hours or until Vegetables and Barley are tender.
Serving Suggestions:
Top this soup with a handful of Herb-flavored Croutons and a little fresh grated Parmesam Cheese.
Recipe Categories
Freezable Main Dish Meats Soups/Stews Vegetables Crock-pot
Tummy Index (1=Lowfat, 5=Wear loose fitting clothes)? 3
Number of Portions? 10
Preparation Time? 9 hours
Ethnic Origin of Recipe? American
Barley flour does not have enough gluten to make a loaf of bread. It must be mixed with high gluten flour to make a loaf of yeast bread.
Posted by Adele From the Village Bakery
On June 02, 1998
Leavened with yeast
Whole Wheat-Barley Bread - Large Recipe
Makes two large loaves (pan or sheet rounds)
(Divide dough in portions suitable for you)
350F approx 45 min
Use Large Mixing Bowl:
2 C. warm water + 1 T. plus 1 tsp. yeast allow to stand 5 min.
Add:
* 4 T honey
* 3 tsp.salt
* 4 T soft butter or veg. oil
Add flours gradually and knead until a smooth dough has formed into an elastic ball.
* 2 C. whole wheat flour
* 2 C. barley flour
* 2 C. white bread flour
* 3 T gluten
* 2 T sesame seeds (optional)
Try to give this 8 - 10 min. kneading.
Grease a large bowl (or rising vessel), cover with soft towel or plastic wrap, and allow to rise til double volume.
Punch down on floured surface, divide into two large sections for round or pan loaves, or three sections, or whatever you want.
Place desired size into greased pan or on greased sheet pan. Slash twice or three times on top, cover and let rise until double volume again - at least 1 hr.
Bake 45 min for large loaves - 25-30 min small For rolls, use your judgement.
(Use half-recipe for machine)
http://web.archive.org/web/20011217235658/waltonfeed.com/grain/ldscn/16.html
The LDSCN Weekly Recipe Archive
Cooking With TVP
Spaghetti
TVP is made for soybeans and comes in many flavors or no flavor and is a meat substitute or extender. Many fast food restaurants regularly use this ingredient to lower their bottom line. You can also do this for your family budget. TVP can be bought unflavored from Dutch Valley Distributors. You can flavor it yourself using bouillon cubes or flavor bases. The trick is to use 1 cup of TVP to 1 cup hot water and 2 tsp of the desired flavoring agent. Allow the mixture to soak for 10 minutes or allow 10 minutes extra cooking time and more water in your basic recipe. I would not recommend using it as patties or hamburgers. It has a tendency to fall apart.
I use TVP in any recipe that calls for ground meat. I usually double the amount of flavorings that I use. You will want to do as suits your family.
TVP Tortillas
Use a heavy skillet that is at least 10 inches across and 2 inches deep.
* 2 full cups beef or sausage TVP (or 2 cups unflavored TVP & 2 cups hot water & 1/4 cup flavoring agent)
* 1 tablespoon minced garlic
* 1 1/2 tablespoon chili powder
* 1 1/2 teaspoon ground cumin
* 1 14 oz can of stewed tomatoes
* 1 ea 11 oz can of corn
* 1 ea 18 oz can baked beans
* 1 ea 4 oz can green chilies
* 1/4 cup bottled bb sauce
* 4 burrito size flour tortillas
* 1 1/2 cups grated cheese(6 oz)
Put TVP and garlic in a non stick skillet with water and let steam about 10 minutes. Add chili powder and cumin. Cook 1 minute longer. Stir in beans, diced tomatoes, corn, chilies, and bbq sauce. Heat 2-3 minutes. Pour into bowl. Remove skillet from heat and wipe clean. Coat with cooking spray. Lay 1 tortilla in skillet. Spread evenly with 1 1/2 cups of TVP mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 times. Top with remaining cheese. Cover and cook on low heat 15 minutes or until cheese melts and stack is hot through. Cut into wedges and serve with lettuce, sour cream and chopped red onion.
http://web.archive.org/web/20020209180947/waltonfeed.com/grain/ldscn/14.html
The LDSCN Weekly Recipe Archive
Bulgur and Two Recipes Using Bulgur
Spaghetti
Recipes From USU Extension
Bulgur
Bulgur is a form of precooked wheat that can be used in many dishes.
1. Wash wheat in cool water and discard.
2. Cover wheat with water, 2-3 times the amount of wheat. Steam until water is absorbed and wheat is tender (35-40 minutes).
3. Spread cooked wheat, thinly on cookie sheet and place in 200 degrees oven to dry (leave oven door propped open). Wheat must be very dry in order to crack easily (2-3 hours) A food dehydrator also may be used.
4. crack wheat in blender (This step is optional, but produces a finer kernel that cooks faster).
5. Place bulgur in an air tight container to store.
6. Rehydrate for recipes calling for cooked wheat or cooked bulgur by adding twice as much liquid as bulgur and boil 5-10 minutes. Bulgur will be approximately double in volume.
Chicken Divan
* 2 10 oz packages of frozen broccoli (or 3 cups fresh), cooked
* 1 pound boneless skinless chicken breasts (or 2 cups cooked chicken)
* 1/2 cup bulgur or cracked wheat (dry)
* 1 10 3/4 ounce can cream of chicken soup
* 1/4 cup mayo
* 1 teaspoon lemon juice
* 1 teaspoon curry powder
* 1/2 cup bread crumbs
* 1 teaspoon butter
Cook broccoli until fork tender. Cook chicken and cube. Arrange broccoli and chicken in a casserole dish. Combine bulgur and 1 cup cooking liquid from broccoli (or water). Pour over chicken. Combine soup, mayo, lemon juice and curry. Mix. Spread sauce over chicken. Combine butter and bread crumbs. Sprinkle crumbs over casserole. Cover and bake at 375 degrees for 45 minutes or until hot and bubbly. Remove cover last 15 minutes of baking time to brown crumbs.
Wheat meat loaf
* 1 cup bulgur(dry)
* 1 1/2 lbs. ground beef or sausage
* 2 eggs or 1/2 cup egg powder
* 1/4 cup onions, finely chopped or 2 tablespoons dry onion
* 3/4 cup milk
* 2 teaspoons beef bouillon granules
* 1/4 teaspoon hickory salt
* 1/4 teaspoon pepper
* 1 Tablespoon Worcestershire sauce
* 1/4 cup catsup (optional)
* 1 teaspoon dry mustard (optional)
* 3 tablespoon brown sugar (optional)
Combine bulgur, beef, eggs, onions, milk, bouillon, salt, pepper, and Worcestershire sauce. Mix and place in loaf pan. Do not firmly pack mixture into pan or it will create a dense texture. Bake at 350 degrees for 1 hour. If desired, mix together catsup, dry mustard and brown sugar. Spread over meat loaf last 15 minutes of baking time.
Crowds of people make me antsy. The children hate to have us go where there are no other people,<<<<
LOL, I always worked with people, so wanted a break and no phones ringing.
Now i tell my old kids how lucky they are that we took them all over the desert when they were young, for most of the places we took them have been closed by the liberals and their lock out programs.
Thanks Granny!
http://www.freerepublic.com/focus/f-news/2251723/posts
“The Worst Is Yet to Come”: If You’re Not Petrified, You’re Not Paying Attention
These sound good. I really love barley. Although....with it predicted to be 108 tomorrow, soup is that last thing I’m thinking of!
While working for C Soya, twenty two of the twenty three food scientist came to the conclusion that the eating of soybeans was not tolerated by most people. It caused digestive problems (Similar to IBS) and caused the endocrine system to do strange things (possibly causing major problems in the future) Like all companies who interest lies with the product rather than the people, they fired all but one of the food scientist.
Some of the soy based food need only to have one more step taken to create plastic.
Years later after years of medical testing for multiple symptoms, we discovered that they disappeared when I removed soy from my diet.....No margarine, salad dressing, Campbell soup etc. The government even allows the addition of 3% soy to beef and still call it 100% beef.
Soy is NOT the answer.
Recall — Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
L&M Companies, Inc. Recalls Whole Cantaloupes Because Of Possible Health Risk
Contact:
Lee Anne Oxford
919 981-8003
FOR IMMEDIATE RELEASE — Raleigh, NC — May 15, 2009 – L&M Companies, Inc. of Raleigh, NC is recalling one lot of whole cantaloupes because it has the potential to be contaminated with Salmonella. No illnesses have been reported to date, and we are working with the FDA to inform consumers of this recall.
The whole cantaloupes were sold between May 10-15, 2009 in Walmart Supercenter Stores in North Carolina and South Carolina, and in the Walmart Supercenter Store located at 315 Furr Street in South Hill, Virginia. Consumers who have purchased whole cantaloupes from these Walmart stores during this time period should not consume them, and should destroy the product.
The recall comes after a cantaloupe at a small farm from which L&M Companies sources product tested positive for Salmonella. L&M Companies has ceased shipments from this farm, and the grower continues to investigate the cause of the problem.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.
“L&M Companies takes food safety seriously and we are committed to the shoppers who buy our products everyday. We are issuing this recall because we want to ensure that even the slightest risk to public health is minimized,” said Mike McGee, Vice President of Production and Grower Development.
Consumers with questions may call L&M Companies at 919-981-8003.
#
http://www.fda.gov/oc/po/firmrecalls/LMCompanies05_09.html
Welcome to the thread and thanks for the information on soy foods.
I am not a fan of them, but some are and that is the reason for the posts on them...
LOL, I am a farm girl, I want my milk from a cow or goat and the same with cheese.
There is so much one can learn and I do not think that soy is the wonder food they sold us 50 years ago, it was not then either.
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