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/20011217225209/waltonfeed.com/grain/ldscn/74b.html

The LDSCN Weekly Recipe Archive
Rehydrating and Using Dried Foods
Spaghetti

This page comes from...
Environmental Sciences publication GH1564
Reviewed October 1, 1993
Quality for Keeps: Food Preservation
How to Use Dried Foods
Barbara J. Willenberg
Department of Food Science and Human Nutrition
University of Missouri-Columbia

Used with permission

Dried vegetables and fruits provide convenient and delicious additions to family meals. They can be used alone, in combination with other foods, or served for an accent to add flavor. Most uses require that the food be rehydrated, usually referred to as refreshing.

Refreshing is done by soaking or cooking (or a combination of both) the dried food in water until the desired volume is restored. The amount of water and the length of time needed to refresh 1 cup of dried food can be found in Table 1. If properly pretreated with steam or water blanching before drying, vegetables need a minimum of refreshing. Vegetables such as spinach, kale, cabbage, chard or tomatoes are refreshed by covering with hot water and simmering to desired tenderness. Root, stem and seed vegetables are soaked 1/2 to 1-1/2 hours in enough cold water to keep them immersed. After soaking, they are simmered until tender, and excess water is allowed to evaporate. If dried vegetables are added to boiling water, it takes less time for refreshing.

Table 1.1 Refreshing dried food.

Amount of water to
Product add to 1 cup dried food Minimum soaking time
(hours)
Beans, green snap 2-1/2 1
Beets 2-3/4 1-1/2
Carrots 2-1/4 1
Cabbage 3 1
Corn 2-1/4 1/2
Okra 3 1/2
Onions 2 3/4
Peas, green 2-1/2 1/2
Squash 1-3/4 1
Spinach 1 1/2
Sweet potatoes 1-1/2 1/2
Turnip greens & other greens 1 3/4
Apples 1-1/2 1/2
Pears 1-3/4 1
Peaches 2 1-1/4

Note: For vegetables, use boiling water; for fruits, use water at room temperature.

Dried fruits are soaked in hot water and then cooked, if appropriate, in the soaking water. If extra water is needed for preparation, it can be added after the soaking period. Do not add sugar until fruit is tender because sugar will toughen the product.

Dehydrated vegetables are best used as ingredients for soups, casseroles, sauces and stews. However, they may be served alone with the addition of butter, cheese sauce or herbs to enhance flavor. Dried vegetables that have been refreshed take less time to cook than fresh vegetables. Vegetables should be simmered to the desired degree of firmness.

Dried fruits can be eaten as is or refreshed and cooked until tender. Spices or flavorings such as cinnamon, ginger and nutmeg can be used to enhance flavor. Dried fruits can be used in cobblers, breads, pies or puddings.

Dried foods should be refreshed only when ready to use. Do not store rehydrated foods. Drying temperatures are not high enough to destroy all microbes, and after rehydration spoilage can occur quickly.

Recipes
Campfire Corn Chowder

* (4 to 6 generous servings)
* 1/2 cup dried corn
* 1-1/2 cups water
* 4 strips bacon
* 1 medium onion, chopped
* 2 cups water
* 1 medium potato, diced
* 2-1/2 cups water
* 2 cups nonfat dry milk
* 1 tablespoon flour
* 1-1/2 teaspoons salt
* 1/8 teaspoon pepper

Rehydrate corn in 1-1/2 cups of water. Allow to stand for at least 30 minutes.
Brown bacon in soup pot until crisp. Remove and drain. Brown onion in bacon fat until tender. Add onion to bacon.
Discard all fat except for 2 tablespoons.
Place undrained rehydrated corn into soup pot. Add two more cups of water. Boil for 45 minutes. If necessary, add more water to maintain volume.
Add diced potato and cook until tender.
Combine premeasured milk, flour, salt and pepper mixture with 2-1/2 cups water and mix well.
Add milk mixture to the pot and bring to a simmer, stirring occasionally.
Add onions and crumbled bacon. Stir well. Serve with crackers or homemade bread.

Backpackers: Save trouble by mixing dry milk, flour, salt and pepper before leaving home.

Creamed Corn
(serves 6)

* 1 cup dried corn
* 4 cups boiling water
* 1 teaspoon sugar
* 1/2 cup cream
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Add dried corn to boiling water. Allow to stand for 20 minutes.
Simmer corn until tender, approximately 1 hour. Drain off excess water (save for soup or gravy).
Add sugar, cream, butter, salt and pepper to the drained corn.
Bring to a simmer, stirring frequently.

Corn Fritters

* 1 cup dried corn
* 4 cups boiling water
* 1-1/2 cups flour
* 1 teaspoon baking powder
* 1-1/2 teaspoons salt
* 2 eggs, beaten
* 1/2 cup milk

Rehydrate corn by adding to boiling water and allow to stand for 20 minutes.
Simmer corn until tender, approximately 1 hour. Drain off excess water (save for soup or gravy).
Sift flour, baking powder and salt into a bowl.
Combine the beaten eggs and milk, mixing well.
Add the liquid to the flour mixture all at once and stir the mixture until smooth.
Fold in the corn.
Drop batter from a teaspoon into a well-greased frying pan and cook until brown on all sides.
Remove and drain on absorbent paper. Serve hot.

Pork and Apple Bake

Rehydrate dried apple rings by soaking 1 hour or until soft in boiling water (just enough to cover). Brown pork chops, season, and pour off grease. Arrange, one layer deep in a casserole. Cover chops with apple slices, add water in which apples were soaked and enough more to barely cover chops. Bake at 350 degrees F for 35 to 40 minutes.

Winter Corn Pudding
(serves 6)

* 3/4 cup dried corn
* 3 cups boiling water
* 2 eggs, slightly beaten
* 2 tablespoons butter, melted and slightly cooled
* 2 cups light cream
* 2 tablespoons onion, chopped
* 1 tablespoon sugar
* 1 teaspoon salt
* 1/8 teaspoon pepper

Rehydrate corn by adding to boiling water and allow to stand for 20 minutes.
Simmer corn until tender, approximately 1 hour. Drain off excess water (save for soup or gravy).
Preheat the oven to 325 degrees F and grease a 1 quart casserole.
In a large bowl, combine corn, eggs, melted butter, light cream, onion, sugar, salt and pepper.
Pour into the greased casserole and bake for 35 minutes or until knife inserted in the center comes out clean.

Green Bean Casserole
(serves 4)

* 2 cups water
* 1 cup cut green beans, dried
* 1 can mushroom soup
* 1/4 teaspoon onion powder

Bring water to a boil.
Add beans and cook to desired degree of firmness.
Add soup as is, do not reconstitute.
Add onion powder.
Simmer in saucepan until heated through and serve.

Variation: Place in one-quart casserole. Top with bread crumbs or french fried onion rings. Bake in 325 degrees F oven for 30 to 35 minutes.

Vegetable Soup

* 4 cups water
* 3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)
* 2 packages beef bullion granules or 4 cubes
* Seasonings to taste such as herbs, soy sauce, or curry

Bring water to a boil. Add dried vegetables, bouillon and seasonings.
Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.)

As a variation, add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4 to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.

Beef Vegetable Soup

* 1 soup bone (with some meat)
* 1 cup assorted dried vegetables (corn, peas, beans)
* If not among dried vegetables:
* 1 large celery stalk
* 2 carrots
* 1 medium onion
* 1 tablespoon dried parsley
* 1 tablespoon salt
* 1/4 teaspoon pepper

Cover soup bone with water. Cook 1 hour over medium heat.
Pour boiling water over dried vegetables just to cover. Soak 1 hour. (Do not drain).
Dice celery, carrots, and onion; add all vegetables, dried parsley and seasoning to beef bone. Simmer 1 to 1-1/2 hours.
Remove bone, dice meat and return to pot. Season to taste and serve hot.

Instant Soup Cup

* 1 tablespoon powder from dried vegetables (such as peas)
* 1/4 cup dried milk
* 3/4 cup boiling water

Pulverize dried vegetables into powder in a blender or food processor at the highest speed.
Mix powder with dried milk. Place in cup and add boiling water. Stir.
For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.

Apple Pie

* One 9-inch pie crust
* 1/4 lb. dried apple slices (3-1/2 cups)
* 2 cups water
* 1/3 to 1/2 cup sugar
* 1/2 teaspoon cinnamon
* Crumb topping:
* 1/2 cup flour
* 1/4 cup brown sugar
* 2-1/2 tablespoons butter or margarine

Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain.
Add sugar and cinnamon.
Pour into prepared pie shell.
Mix topping until crumbly and sprinkle over pie.

Note: Either sweet or sour apples may be used in drying. Sweet apples such as Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples. No research is available on the suitability of current commercial varieties of apples. Dry a small amount of a variety and test by using it in one of your favorite recipes before drying large amounts of that variety.

Apple Coffee Cake
(serves 18)

* 2 cups dried apples
* 1 teaspoon lemon juice
* 1/2 cup margarine
* 3/4 cup sugar
* 2 eggs
* 1-1/2 cups flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/2 cup milk
* 1 teaspoon vanilla
* Topping:
* 1/2 cup sugar
* 2 teaspoons cinnamon

Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour.
Cream margarine and sugar.
Add eggs and beat well.
Sift together flour, salt and baking powder. Add to creamed mixture.
Add milk and vanilla. Beat well.
Pour into two 9-inch greased and floured cake pans.
Top with drained, rehydrated apple slices.
Combine sugar and cinnamon. Sprinkle evenly over apples.
Bake at 375 degrees F for 35 to 40 minutes.

Table 1 and recipes from Home Drying of Foods, Information Bulletin 120, Revised edition, 1983. Cornell University, Ithaca, N.Y.

http://web.archive.org/web/20020209182230/waltonfeed.com/grain/ldscn/63.html

The ChiliDog
Serving Size : 4 Preparation Time :0:00
Categories : The ChiliDog’s Kitchen

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 c Bacon bits
1/2 c Bread crumbs
1/2 ts Thyme
1/4 ts Savory
1/4 ts Salt
1/4 ts Black pepper
1 Egg white — whipped
1 lb Skinless boneless chicken
Breast
1 c Cheddar cheese — grated

Preheat oven at 350. Prepare a baking pan lined with foil, with cooking spray. In a shallow bowl, combine bread crumbs, thyme, savory, salt, and pepper. In another shallow bowl, lightly beat egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts

Indian Fried Bread
From: “C. Anthony Harding”

* 4 cups white flour
* 1 Tbsp. Baking powder
* 1 tsp salt
* 1-1/2 c
* warm water

Mix the above ingredients together and knead until dough is soft and elastic and does not stick to the bowl. (If necessary add a little more water) Shape dough into balls the size of a small peach.

Pat back and fourth by hand until dough is about 1/2 to 1/4 inch thick and round. Melt 1 cup shortening in a heavy frying pan (electric is the best). Carefully put the rounds into the hot fat one at a time. Brown both sides. Drain on paper towels and serve hot. Can be sprinkled with cinnamon and sugar or confectioners sugar while warm. We also leave plain and put honey on them, but they are good with nothing on them at all.

Rolled Scottish Shortbread Cookies
From: NWilbourne

* 1 cup butter
* 1/2 cup brown sugar
* 1 egg yolk
* 1 teaspoon vanilla
* 2 cups all purpose flour

Cream butter. Add sugar and continue to cream thoroughly. Add egg yolk and vanilla and beat by hand until light and fluffy. Add flour gradually to creamed mixture until completely combined. Turn dough out onto board. Roll out to 1/4 of an inch thick. Cut unto shapes with cutter. Decorate with bits of candied cherries if desired. Bake same sized cookies together at 300 for about 10-12 minutes on an ungreased pan until edges are light brown These keep well in a covered tin.

Soymilk Ricipe
From: thyme@oregon.uoregon.edu

A few of you wrote to me, asking how to make your own soymilk. There are a few great books out there that tell you how, but here is a quick recipe for you to get started. Remember most importantly that this is a very flexible process, so don’t be too cautious :)

Ingredients:

* 1 c dry soybeans
* 5-6 c
* water

Soak the soybeans overnight at room temperature. Do not quick-soak with heat! Boil 6 cups water. Place 1/2 c in a big soup pot and maintain at a boil. Transfer 1 c beans to a blender. Start grinding the beans, and add a cup of the boiling water to them as it stirs (prevents splashing!). When pureed, transfer to the soup pot. Repeat with the remaining beans and transfer all to the pot. Bring the puree to a gentle boil and be careful!!! The beans will overflow with froth at the boiling point. Bring it to the steaming point and watch carefully, ready to remove from heat if it starts to rise in the pan. Lower heat to a simmer and simmer about 1/2 hour, stirring occassionally. Remove from heat and strain through cheesecloth/muslin/etc, catching milk in a bowl. Rinse the fiber (okara) with 1/2 c water and squeeze out remaining milk. Dilute and flavor milk to taste. You’re also supposed to be able to freeze any extra. Mine curdled upon thawing. I’m going to try it once more though... Others on this list say it’s possible!

Do not burn yourself or the milk (keep stirring while on heat) and don’t let it overflow while bringing it to a boil. The key to the process is is to keep the milk as concentrated as possible (within reason) so you can dilute it to taste at the end. Try to use no more than 5 cups when preping the milk, leaving some extra water for the final rinse of the okara.

Though the process may be time consuming like making a loaf of bread, it’s satisfying and *cheap* to make your own milk (and tofu, but that’s a lesson for another day!). I’d guess about 50 cents a gallon or so.

The milk keeps about a week.

Feel free to write with any questions!

Thyme

http://web.archive.org/web/20020411010044/waltonfeed.com/grain/ldscn/60.html

The LDSCN Weekly Recipe Archive
Molasses Recipes
Spaghetti

Turn-of-the-century Molasses Cake

* 2 c Unsulfured molasses
* 1 ts Baking soda
* 1/2 c Unsalted butter or margarine, room temperature
* 1/2 c Sugar
* 2 lg Eggs
* 3 c Cake flour, sifted
* 1/8 ts Salt
* 1 c Milk
* 1 tb Confectioners’ sugar for garnish
* Sweetened whipped cream OR Vanilla Ice Cream, for serving

PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners’ sugar over cake.

Golden Molasses Apple Cake

* 2 large eggs
* 2 large egg yolks
* 1 cup brown sugar
* 1/2 cup molasses
* 3 apples, cored, peeled and diced small
* 1 tbsp grated orange peel
* 1 1/2 cups pastry flour
* 2 tsp baking soda
* 2 tsp baking powder
* 2 tbsp cinnomon
* pinch salt

Preheat oven to 300 F. Line bottom of spring form with circle of wax paper. Butter paper and sides of pan.
Place all eggs in bowl. Add brown sugar and molasses. Beat 3 min with electric mixer.
Stir in apples and orange rind.
Sift in flour, baking soda, baking powder, cinnamon and salt (the original recipe says to sift them together, and then into the mixture, but we never bother) and fold in with wooden spoon.
Pour batter into springform and cook 60-65 min or until cake is done.
Cool in pan slightly before unmolding. Finish cooling on wire rack. Serve with whipped cream.
Submitted by Roland Tanglao

Molasses Devil’s Food Cake

* 2/3 c Shortening
* 2/3 c Sugar
* 1 t Soda
* 1 t Salt
* 1 t Vanilla
* 2/3 c Molasses
* 3 Sqs unsweetened chocolate, melted
* 2 Eggs
* 1/2 c Flour
* 3/4 c Sour milk

Cream shortening. Add sugar gradually. Add soda, salt, and vanilla. Mix in molasses and melted chocolate. Beat in eggs. Blend in flour alternately with sour milk. Pour into 2 well greased and floured 8 inch layer cake pans.
Bake at 375 degrees for 24 minutes. Cool. Ice, if desired.

Molasses Dolls
By my mother, the best cook.
From Janice

* 2 3/4 cups flour
* 3 tsp baking powder
* 1/2 tsp salt
* 1 tsp ginger
* 1 tsp cinnamon
* 1/4 tsp cloves
* 1 egg
* 2/3 cups molasses
* 1/3 cup brown sugar
* 1/2 cup melted shortening

Sift together flour,baking powder,salt,ginger,cinnamon and cloves.
Beat egg.
Add molasses,sugar and shortening.
Add flour mixture,mix well.
Wrap in waxed paper, chill.
Roll out 1/8 in. thick on lightly floured board, cut with ginger bread doll cutter.
Make eyes, nose,mouth buttons with seedless raisins.
Place on greased baking sheet.
Bake in moderately hot oven 375 degrees for 12 minutes.
When still hot take a toothpick and poke a hole in the top of the head.
Let cool.
Put string through the hole and hang on your christmas tree and enjoy the smells of the ginger bread man.

Molasses Barbeque Beans

* 2 cups dried navy beans
* 2 cloves garlic
* 1 cup chopped onion
* 1/2 cup barbecue sauce
* 1/4 cup mustard
* 1/4 cup molasses
* 1 tablespoon cider vinegar
* salt and pepper to taste

Soak the beans overnight. Combine the soaked beans with the garlic and onions in a large pot. Cover with water one inch above the beans and bring to a rapid boil. Lower the heat, cover and simmer for about 90 minutes until the beans are tender. Drain the beans and stir in the barbecue sauce, mustard, molasses, maple syrup and vinegar. Add salt and pepper to taste. Simmer the beans for about 30 minutes on the stove set at low heat. Serve hot.

OLD FASHIONED MOLASSES COOKIES
This is from my mom’s cookbook. I think they are great.

* 1 cup molasses
* 1 cup sugar
* 1 cup melted shortening
* 1 cup very hot water with 3 teaspoons baking soda
* 5 cups flour
* 1 teaspoon cream of tartar mixed in with flour
* 2 teaspoons salt
* 1 teaspoon vanilla
* 2 teaspoons ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon cinnamon

Mix all ingredients in order given. Let dough chill for 2 - 3 hours. Roll out (not too thin) and cut out cookies. Bake at 375 degrees F. for 10 - 12 minutes. Submitted by: Mr. Ed

http://web.archive.org/web/20020209180637/waltonfeed.com/grain/ldscn/58.html

The LDSCN Weekly Recipe Archive
Dutch Oven Cooking
Spaghetti

COOKING IN A DUTCH OVEN

You can cook anything in a Dutch Oven that you can cook at home in the oven or on the stove top! You really don’t need special recipes for the Dutch Oven. All that you need to do is learn some basic procedures and how to control the heat. If done properly, you can place the food in the oven and enjoy yourself while your dinner cooks.

CONTROLLING HEAT
Use charcoal if you are just starting to cook in the Dutch Oven. If you are the cook, DON’T FORGET TO BUY CHARCOAL. For a hot Dutch Oven, place the number of hot coals underneath equal to the diameter of the oven. Place double that number on top. For a 12 inch oven, 12 underneath and 24 on top. This will give you a hot oven of about 400 degrees. To reduce your oven temperature, reduce the number of coals 1 bottom and 2 top for every 25 degrees. If it is very cold and/or windy you will need to add a few extra coals. Always preheat your oven before you add the food. Your coals should last about an hour. If your cooking time is more than an hour, or if the coals are burning fast because of the wind, you must have extra hot coals ready to keep the oven temperature consistent.

SPECIAL TECHNIQUES
BAKING - If you are using a baking pan, use an oven rack or some small metal items (washers) under the pan to allow a hot air space between the oven and the pan.
TOP BROWNING - If you need to brown something, concentrate the top coals in the center of the lid.
STACKING - If you are cooking in more than one oven, you can stack them. If you stack two 12 inch ovens, place 12 coals under the bottom oven, 12 coals on top of the bottom oven, and 24 coals on top of the top oven. You can stack several ovens. Remember that only the top oven gets the double coal amount on top. This technique saves coals. Place the items that you do not need to open during cooking on the bottom.
FRYING - You can turn the lid upside down and use it as a griddle for eggs, toasted cheese sandwiches, French toast, etc. Suspend the lid over the coals using rocks, logs, or a lid rack.

AN EASY RECIPE FOR BEGINNERS
Line a 12 inch Dutch Oven with foil. Preheat the oven with 10 coals on the bottom and 20 - 24 coals on the top. Pour in two 1lb. cans of peaches. Bring to a boil. Sprinkle one box of yellow cake mix over the peaches (ignore the instructions on the box!). Sprinkle 1/2 cup of sugar and one tablespoon of cinnamon on top. Press the mixture gently with a spoon to slightly moisten the ingredients. Cover and bake for 20 - 30 minutes. You can double this recipe in a 12 inch oven. REMEMBER - IF YOU CAN COOK IT ON TOP OF A STOVE OR IN AN OVEN, YOU CAN COOK IT IN A DUTCH OVEN!
Helpful Dutch oven hints!
by Jeff Currier

Question #1:
How do you control the heat in a Dutch oven?

There are several ways to test the temperature of your Dutch oven. I will go over some of these ways, but the one main way to test the temperature is to lift the lid. If the food is not cooking enough add some heat. If it’s cooking too fast take off some heat. Remember, it’s much easier to raise the temperature of cast iron than to lower it.

Here is one way to test the temperature of a heated oven:

Place a teaspoonful of flour in a small pie pan and put the pan inside a hot dutch oven.

Place the lid on the oven and leave it for 5 minutes.
If the flour has not turned brown the oven is less than 300 degrees.
If the flour is light brown, the oven is about 350 degrees.
If the flour is dark brown, the oven is about 450 degrees.
Note: If the flour is dark brown after 3 minutes, reduce the heat, the oven is too hot to cook with.

There is another good way to test the temperature. It could be called the 2-3 briquette rule. Using this rule, you take the size of the oven and place that amount of briquettes on the lid and place that amount under the oven.
Then take 2-3 briquettes from the bottom and move them to the top. This technique will maintain a temperature of 325 to 350 degrees. Refer to the table below for common oven sizes. For every 2 briquettes added or subtracted to/from this the net change is about 25 degrees. These temperature changes are for the Rocky Mountain area, where the cooking altitude is about 4000-6000 ft. If you live in lower or higher area, check these settings with an oven thermometer to make sure they are OK. I mention this because temperatures inside a Dutch oven are effected by altitude.

There are a couple of other things to remember about temperature control. The first is that you should rotate your oven a third of a turn every ten minutes. And then rotate the lid a third of a turn the other direction. Next if you are baking bread, rolls, or cake remove the bottom heat after two thirds of the cooking time. It will finish cooking from the top heat. This will keep it from burning on the bottom.

Use this chart as a starting point and adjust from there!

Oven Briquettes Briquettes
size on top on bottom
8” 8 - 10 6 - 8
10” 10 - 12 8 - 10
12” 12 - 14 10 - 12
14” 14 - 16 12 - 14
16” 16 - 18 14 - 16

Dutch Oven Enchilada Pie - Dick Hill

* 2 lbs ground beef
* 1 onion chopped
* 1 tsp salt
* 1 can (10 oz) condensed tomato soup
* 2 cans (10 oz) mild enchilada sauce
* 1 cup water
* 9 flour tortillas (8 inch)
* 2 cups grated cheddar or mozzarella cheese
* Green onions, chopped
* Sour cream

Brown in Dutch oven ground beef, salt, onion. Drain off drippings. Add tomato soup, enchilada sauce and water. Simmer mixture 5 minutes. Spoon off into a medium bowl. Layer meat mixture, 3 tortillas and cheese. Repeat three times ending with cheese. Sprinkle with chopped green onions. Cook until cheese melts and tortillas soften about 7 to 10 minutes. Serve with sour cream.

Barbeque Pork over Rice - Mike Hendriksen

* 2 lbs cubed boneless pork
* 2 diced onions
* 1 diced green pepper
* Salt and Pepper
* 1 bottle of your favorite BBQ Sauce

Brown the pork with bottom heat in a 12-inch Dutch oven. Add the onions and pepper and simmer for at least 30 minutes with heat mostly on the bottom. Add the BBQ sauce 15 minutes before serving over cooked rice. This one is a family favorite. There are never any leftovers! Serve with hot sourdough bread and vegetables.

Scoutmasters Best Meatloaf - Oscar Hendriksen

* 3 lbs lean ground beef
* 1 lb pork sausage
* 1 onion, diced finely
* 1 egg
* 1/4 cup oatmeal or flour
* 1 tsp salt
* 1/2 tsp black pepper

Combine ingredients to make a smooth consistency and place in a cold 10-inch Dutch oven. Cook with top and bottom heat for 1 to 1-1/2 hours, until done.
Variation: Add quartered potatoes and other small vegetables for a complete one-pot meal.
Variation: Top with sourdough biscuits or bread dough for the last 20 minutes of cooking time.

Old Fashioned Sourdough Cinnamon Rolls - Mike Hendriksen

Dough:

* 1 cup starter
* 1-1/8 cups warm water
* 1/4 cup oil
* 1/4 cup sugar
* 2 tsp salt
* 1 tsp lemon juice
* 1 T yeast
* 4 cups flour

Filling:

* 2 T ground Cinnamon mixed with 1 cup sugar
* 1/2 cube melted butter or margarine
* Topping:
* 1/8 cup milk
* 1 T soft butter or margarine
* 2 cups powdered sugar
* 1 tsp vanilla

Mix ingredients for dough together and make a soft and slightly sticky dough, kneading for about 5 minutes. Let rest while you melt the butter and mix the cinnamon and sugar for the filling. Punch down dough and roll out to a rectangle about 30 inches by 12 inches. Spread the melted butter across the surface of the dough, distributing with a tablespoon over the surface evenly. Sprinkle the cinnamon and sugar mixture over the buttered surface. Roll up from the long side. Cut into 1-1/2 inch pieces. Place into a warm, well oiled 14-inch Dutch oven and let rise 30 minutes, or until about double in bulk. Bake with approximately 2/3 of the heat on top and 1/3 on the bottom for 20-25 minutes. Mix the topping while baking and drizzle the topping over the cinnamon rolls while still very hot. You will love these!

Dutch Oven Potatoes Au Gratin - Oscar Hendriksen

* Diced potatoes, enough to fill your Dutch oven
* 1 lb diced onions for every 5 lbs potatoes
* Large can condensed cream soup
* Sour Cream
* Salt and Pepper

Cut up the un-peeled potatoes into finger-sized pieces. Load them into the Dutch oven alternately in layers with the onions and add salt and pepper to your liking on each layer. Fill the oven nearly to the top as it will cook down somewhat. Cook with top and bottom heat for about 1 hour, checking and stirring every 15 minutes or so to assure the potatoes do not stick to the bottom.

When the potatoes are cooked, add the can of condensed cream soup and stir in. Add 16 to 24 ounces of sour cream for a little tartness. Continue to cook slowly for a few more minutes. Goes very well with any other Dutch oven entree.

Parmesan herb rolls
12 inch Dutch oven
Cooking time: 20 minutes

* 1-1/2 cups warm water
* 1/2 cup dried milk
* 1/3 cup sugar
* 1 Tablespoon yeast

Combine and set until bubbles

Add:

* 1 beaten egg
* 2-1/2 cups flour
* 3 Tablespoons dried onion
* 1 teaspoon dried dill weed
* 1 teaspoon dried roesmary
* 1 teaspoon dried thyme
* 3 Tablespoons parsley

Beat until well blended. Set until batter bubbles.

* 1/3 cup vegetable oil
* 1 teaspoon salt

Enough flour to make a soft dough. Knead for 5 minutes. Cover and allow to double in size. Form into 13 balls. Place in greased 12 inch Dutch oven. Allow to raise 10 minutes and bake using 8 coals under and 16 coals on lid. When lightly browned, brush rolls with 2 Tablespoons whipping cream and sprinkle with 1/4 cup parmesan (Reggiano) cheese. Bake until golden brown. Total baking time is about 20 minutes.

Yeast Bread 10” Dutch Oven

* 2 cups flour
* 1 package yeast
* 2 tsp. sugar
* ¼ cup oil or butter
* dash salt
* ¼ tsp. ginger

Yeast bread requires extra time for the rising and kneading of the dough. It may not always fit into a camping schedule, but if it does it can be very popular. Don’t hesitate to add or partially substitute rye or whole wheat flour to this recipe.
Mix flour 2-tsp. Sugar, ¼ tsp. ginger and salt, cut butter in with a fork. Activate yeast by putting it into ¼ cup mildly warm water (105 to 120 degrees), and adding 1 tsp. sugar. Add activated yeast to the flour mixture. Slowly add warm water while stirring until the flour mixture is just moist and it forms a kneadable dough. This may take practice, adding too much water requires a lot of flour to correct, it is easier to err on the side of too little water. I’ll often have a few tablespoons of flour that will not mix into the dough left over in the bottom of the mixing bowl.
Knead, about 5 minutes, until smooth and glassy. Cover and set dough near the fire to keep warm. Allow to rise for about thirty minutes. Knead again. Place the dough in a warm, oiled Dutch Oven. Allow to rise for another twenty minutes, then increase heat and bake for about 45 to 50 minutes.

Sally’s Dutch Oven Lasagna 12” Dutch Oven

* 1 lb. ground beef
* 1 cup cottage cheese
* 1 32 oz. jar spaghetti sauce
* 12 oz. Mozzarella, grated
* 1 cup water
* 1/4 cup grated Parmesan
* 1 can sliced olives
* 1 can mushrooms
* 1 box uncooked lasagna noodles
* 1 tsp. oregano
* ½ tsp. nutmeg
* 2 Tbsp. minced garlic
* 1 tsp. oregano
* 1 tsp. basil
* 1 onion diced
* 2 Tbsp. chopped parsley

Mix spaghetti sauce, water, spices, mushrooms, parsley, and olives together. Layer ingredients in Dutch Oven starting with sauce, uncooked lasagna, Mozzarella, and cottage cheese. Repeat layering, ending with sauce. Sprinkle with Parmesan cheese. Bake slowly, about 45 minutes, modest heat.

[Keep in mind that these are old posts of recipes and the links may not be good today....granny]

http://web.archive.org/web/20020209184143/waltonfeed.com/grain/ldscn/97.html

The LDSCN Weekly Recipe Archive
Crackers
Spaghetti

These recipes are not original to me but can be
found at the sites listed. There will also be other
recipes that you might be interested in at these sites. DE
http://www.garvick.com/recipesmm/cracker_recipes.htm
Title: Cheddar Crackers
Categories: Breads, Quickbreads
Yield: 6 servings

* 1/2 c Butter Or Margarine
* 1 1/2 c Unbleached Flour; Sifted
* 1/2 t Salt
* 1 t Baking Powder
* 1 ds Cayenne Pepper
* 2 c Cheddar; Extra Sharp, finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.

Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

Title: Whole-Grain Crackers
Categories: Breads
Yield: 48 crackers

* 3 T Peanut butter or tahini
* 4 T Buttermilk
* 1/4 c Soy flour
* 1 T Oil
* 1 c Flour, whole wheat pastry
* 1 T Yeast, brewers

Combine wet ingredients. In a separate bowl, combine dry ingredients. Mix the two thoroughly. Let the dough sit five minutes to absorb all the liquid. Add more flour or buttermilk (usually buttermilk) to make a dough pliable enough to work. Lightly flour a board, and knead dough enough to form a ball.

Cut dough in four parts, dust with flour, and roll out 1/16 inch thick. Cut crackers with a cookie cutter, and prick each cracker several times with a fork.

Place crackers close together on a greased cookie sheet, and let dry while the oven heats to 400 F. Bake crackers five to eight minutes. They burn quickly, so watch very closely after five minutes. Five is often enough, anyway. Pull the done crackers off the sheets if the thinner ones get to looking done while the thicker ones need time.

Cool thoroughly and store in airtight plastic bags. Also can be frozen.

Title: Homemade Graham Crackers
Categories: Breads, Quickbreads, Tested
Yield: 1 servings

* 3 c Whole wheat flour*
* 1/2 t Salt
* 1/2 t Baking powder
* 1/4 t Cinnamon
* 6 T Butter
* 1/2 c Honey

* This recipe was way too wet, experiment with slowly adding more flour. Sift together flour, salt, baking powder, and cinnamon into a bowl.

Melt together the butter and honey. Pour into dry ingredients

Mix with a fork, then push the dough together with your hands. Don’t knead or over mix. Place the dough on a well-floured surface, and roll it with a well-floured rolling pin to 1/8 inch thick. Cut rectangles (approximately 1 1/4 x 3 inches) with a knife, and prick them with a fork.

Place on a lightly-greased baking tray, and bake for just 10 minutes in a 375 degrees F. oven. Cool on a rack.

— Way too wet. Had to add a lot more flour. They were excellent though. —

Title: Oat Crackers
Categories: Breads
Yield: 1 servings

* 1 1/2 c Rolled oats
* 1 c Flour
* 1/2 c Wheat germ
* 1/2 ts Salt
* 1/3 c Oil
* 2/3 c Water

Mix dry and wet ingredients separately. Then combine them together. Roll out dough 1/8 inch thick onto an oiled cookie sheet. Score and bake at 325F for 25 to 30 minutes.

Title: Sesame Water Crackers

* 2 c All-purpose flour
* 1 ts Baking powder
* 1/2 ts Salt
* 2/3 c Warm water
* 1/3 c Vegetable oil
* 1 Egg white blended with 2 Tbs
* -water
* 6 tb Sesame seed

These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen.

Preheat oven to 400 F.

Lightly grease two 14x17-inch baking sheets.

Combine flour, baking powder and salt in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough.

Flatten 1 piece into large square directly on 1 prepared sheet.

Cut into 2 3/4 x 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with half of sesame seeds.

Repeat with remaining half of dough.

Bake until crackers are dry and golden, 10 to 12 minutes.

Cool on racks. Store crackers in airtight container.

Title: Quick Corn Crisps
Yield: 1 Half pound

* 1 3/4 c Corn mix*
* 1/4 c Water

*Separate recipe.

Preheat oven to 425°. Oil & flour a baking sheet; set aside.

Blend mix & water until it forms a dough that can be rolled, adding a little water if necessary. roll out to 1/8” thick on a lightly floured surface. transfer to baking sheet and score into desired shapes. Bake 10 minutes or until browned. Cool on rack, break apart on score lines.

Makes 1/2 lb crackers.

http://babyparenting.about.com/cs/teethingrecipes/
The above site is for making teething crackers.

http://web.archive.org/web/20020814155501/waltonfeed.com/grain/ldscn/91.html

The LDSCN Weekly Recipe Archive
Uses For Gelatin
Spaghetti

Recipes used with permission of site owner.
***Custard Style Yogurt***
A Sassafrassy recipe!

* 1 package flavored gelatin mix (the four serving size)
* 1 cup tap water
* 3 cups yogurt (homemade is fine)
* 1/3 cup sugar (optional)
* up to 1 cup chopped fruit (optional)

Oh is this stuff good! First heat up the tap water. When it boils, remove it from the heat. Add the gelatin to it and stir it with a fork for several minutes, to completely dissolve the gelatin. The gelatin will only dissolve if you stir it long enough. When the gelatin is dissolved, stir in the yogurt. If you like it very sweet you can stir in the extra sugar too. I don’t like to add the sugar, but the kids like it pretty well with the extra sugar. If you like you can also stir in some chopped fruit. I like to add leftover canned fruit, cut into small bits, or sometimes bananas or frozen strawberries. The fruit should be cut up small, or it is difficult to chew. When everything is well stirred up, pour the yogurt into individual cups or small resealable containers. Place them in the fridge to chill. These are great in the lunch box, and also as a healthy snack. If you have homemade yogurt which didn’t set up as well as you like, it can be used to good advantage in this recipe. Red flavors of gelatin seem to be the most popular at my house, but I think lemon and peach are also pretty good. Green is interesting, and appeals to kids who like to pretend they are eating slime.

***Finger Gelatin***
A Sassafrassy recipe

* 1 1/2 cups boiling water
* 3 packages unflavored gelatin
* 12 oz can frozen juice concentrate (I prefer purple grape)

First bring the water to a boil. I do this in a large glass bowl in the microwave. You could do it on the stove in a sauce pan just as easily. After the water boils, stir in the unflavored gelatin. Stir and stir and stir a lot. More than you think you should. And then when you are sure you have stirred enough, go ahead and stir some more. You could do it in the blender too, if you liked. That would involve less stirring. When you are absolutely certain that all of the gelatin has dissolved, you can stop stirring. Add the undiluted, frozen juice concentrate. Stir some more, until the frozen concentrate melts completely. Rinse an 8” square pan with cool water. Turn the gelatin mixture into the pan and chill overnight, or until firm. I cut the pan 6 by 6, making 36 small squares. For each serving I use 3 squares. This is the equivalent of an ounce of concentrate, or about 4 ounces of juice. This is a great way to get the kids to drink more juice. Makes 36 squares, or 12 servings. Great for after school or lunch box snacks.

***Whipped Topping***
A Sassafrassy recipe

* 1 packet unflavored gelatin
* 1 tablespoon water
* 1/3 cup boiling water
* 1 cup tap water
* 1 cup instant non-fat dry milk powder
* 1/3 cup sugar
* 1/3 cup vegetable oil
* 1 teaspoon vanilla
* 2 to 3 teaspoons lemon juice

First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside.

When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal.

Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again.

I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook. When I made it the first time, I was quite impressed with the results. Over the years, I modified the recipe, adding the vanilla and lemon juice, and increasing the recipe, to make enough for my large family. It doesn’t taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 60 cents to make. An equivalent amount from my store is $2.39. Big savings.

This recipe is actually quite easy after you’ve made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts.

http://web.archive.org/web/20020209184458/waltonfeed.com/grain/ldscn/87.html

The LDSCN Weekly Recipe Archive
Powdered Milk
Spaghetti

http://hillbillyhousewife.elysiumgates.com/
These recipes are used with gracious permission of the list owner.
Check out this site. It is chockful of good things.

***Chocolate Pudding***
a sassafrassy recipe

* 3 cups milk
* 1/3 cup cornstarch
* 1/3 c unsweetened cocoa
* 2/3 cup sugar
* Good dash salt
* 3 tablespoons margarine
* 1 teaspoon vanilla

In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. Store it in the fridge either way. Makes 6 servings.

***Cream of Something Soup***
a sassafrassy recipe

* 2 cups non-fat dry milk powder (instant powdered milk)
* 3/4 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dry onion flakes
* 1 teaspoon each basil and garlic powder
* 1/2 teaspoon pepper
* 2 tablespoons dry celery flakes (optional)

This is a convenient mix for making the equivalent of a can of cream of celery, or mushroom soup, which so many recipes call for. To make the mix, combine all of the ingredients in a bowl. Mix them up, distributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months.

To cook: Combine 1/3 cup mix and 1 1/4 cups cool tap water in a small saucepan. Stir it well and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup. I tested all of the casseroles in my website with this recipe and it worked perfectly without exception.

You can also make this in the microwave, in which case, reduce the liquid to 1 cup, because none will evaporate during the cooking process.

An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tablespoon of margarine or bacon grease for more flavor, but it really doesn’t need it.

***Hot Cocoa Mix***
a sassafrassy recipe

* 4 cups non-fat dry milk powder (powdered milk)
* 1 1/2 to 2 cups sugar
* 1 cup powdered non-dairy creamer (coffee lightener like Creamora)
* 2/3 cup unsweetened cocoa
* 1 package of instant store bought chocolate pudding mix (optional)

Measure all of the ingredients into a dry clean bowl. Use a whisk to sort of stir everything together. If the cocoa clumps up, smash the little balls with a fork. When everything is evenly distributed, transfer the Hot Cocoa Mix to a clean coffee can, or a sealed canister. Use 2 cups of sugar if you are making this for kids. The extra sweetness makes it especially kid-friendly. For grown-ups you could add 1/4 cup of instant coffee for a nice mocha flavor.

To Prepare: Put 1/3 cup of Hot Cocoa Mix into a cup or mug. Add boiling water to the top. Stir and serve. This stuff tastes really really good. It is great for cold weather when you’ve been out sledding or picking apples. If you go camping, bring along a big bag of this stuff, it tastes best when sipped from inside a sleeping bag on a cool October morning, in the middle of the woods. Life just doesn’t get any better than this. :-)

***Ranch Dressing***
a sassafrassy recipe

* 1 cup mayonnaise
* 1 cup buttermilk or yogurt (dry buttermilk is fine)
* 2 teaspoons parsley
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* Dash of dill weed
* 1/8 teaspoon pepper

Get out a medium sized bowl. Measure the mayonnaise into it. Gradually whisk in the buttermilk or yogurt. If you use powdered buttermilk, whisk in the powder first, and then slowly add a cup of water. Then add the seasonings. Whisk again. Or you can make it in the blender by putting everything into the blender and whirling until smooth. The mixture will be a little thin, but it will thicken on standing. Store in a pint size jar, makes 2 cups. Keep in the refrigerator for a few weeks. Tastes really good with yogurt by the way. This is my favorite way of making it. It tastes good with powdered buttermilk too, but the consistancy is thinner than with yogurt.

Note: If desired, you may add a tablespoon of Parmesan Cheese and/or a tablespoon of lemon juice to the dressing in addition to the seasonings above.

***Sweetened Condensed Milk***
a sassafrassy recipe

* 1 cup hot tap water
* 2 cups sugar
* 2 cups non-fat dry milk powder (instant powdered milk)
* 6 tablespoons melted margarine
* Blender or electric beaters

First get out your blender. You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I’ve never tried it. So anyway, measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixure will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1 1/2 cups. So this recipe is equivalent to two cans. The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using. Every time you use this recipe instead of buying the name brand stuff from the store you will save about $3.00. Not bad for less than five minutes work.

***Home Made Yogurt***
a sassafrassy recipe

* 3 3/4 cup tap water
* 1 2/3 cups instant non-fat dry milk powder
* 2 to 4 tablespoons plain store-bought yogurt (with active yogurt cultures)

Combine the water and dry milk powder. Heat it to 180 degress. Cool it to 110 degrees. Mix in the store bought yogurt. Incubate in a warm place for 4 to 8 hours. This is quite cryptic, for more detailed information, read on.

Each cook develops her own way of preparing home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I’ve heard tell about it.

Yogurt can also be cultured from store-bought yogurt which contains “active yogurt cultures” or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.

I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own yogurt as a starter too, but eventually it loses it’s power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I’ve had my best results this way.

When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1 2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.

To begin, I get out my double boiler. I measure the water (3 3/4 cups) in the top of the double boiler and whisk in the powdered milk (1 2/3 cups). Then I put the lid on top and let it sit for several minutes over the bottom of the double boiler (which is filled with water), heating at medium high heat. Every now and then I check the milk. The water below the milk is boiling. When it looks like the milk is almost ready to boil, I take it off the stove. You can use a candy thermometer if you like. The temperature should be at least 180 degrees. The reason you heat the milk is to kill off any bacteria which could interfere with the yogurt starter. The few times I have made yogurt without heating the milk first, I wound up with runny yogurt. My best results come when I heat the milk first.

You could heat the milk directly on the stove if you liked. I don’t do this because I have scorched the milk many times this way. Instead, I prefer my double boiler method. Next I take the top of the double boiler, containing the hot milk, out of the bottom, and set it on my washing machine to cool. The washing machine is metal, so it cools the pan down faster. The pan has to cool down to 110 degrees. This is when the bottom of the pan is comfortably warm when you place your hand on it. If the yogurt is too hot, it won’t work, the heat will kill the starter.

While the milk is heating, I take out a large mouth quart size canning jar and place a frozen yogurt cube in it. By the time the milk is cooled down, the starter cube will be thawed. When the milk is cool enough, pour about 1/3 of it into the canning jar over the starter yogurt. Stir it up with a wire whisk or a fork to mix it up completely. The starter yogurt should be totally combined with the milk. Pour in the rest of the cooled milk and stir again. Put a lid on it and shake it up to make sure it is all liquified together. Now it is time to incubate the yogurt.

I do this in my electric oven. I set the stove dial half way between off and two hundred degrees, or at approximately 100 degrees. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 4 and 8 hours, usually overnight, or while I’m out for the day. I take out the yogurt when it is thick and done. It works every time. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.

There are many other ways to incubate yogurt. It should rest undisturbed while it incubates. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don’t have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn’t then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren’t a problem because of the closed nature of the cooler.

After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week. You may prepare more than one jar at a time if you like. I just included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop the yogurt out. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.

Learning to make yogurt is a trial and error process. Most people don’t have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.

http://web.archive.org/web/20011217225127/waltonfeed.com/grain/ldscn/76.html

The LDSCN Weekly Recipe Archive
Potato Recipes
Spaghetti

Potato Piglets

* 6 medium washed potatoes
* 6 small sausages

Cut a core out of the centre of each potato. Stuff a sausage in its place. Cork each end with the pieces of the potato core. Bake in the oven for 45 minutes or more.

Salmon Fishcakes
Our friend, Mr Fishman, says: “not exactly haute cuisine but they taste pretty good!!”

* 8oz fresh salmon fillet
* 8oz cooled mashed potatoes
* 2 finely chopped spring onions
* 1 tablespoon lemon juice
* 1 teaspoon tomato ketchup
* 1 egg yolk
* salt and black pepper

Poach or bake salmon allow to cool then flake in bowl. Mix all ingredients together and shape in to 6-8 fishcakes then coat with breadcrumbs. Fry gently for a few minutes each side in a little oil. Instead of salmon a mixture of fresh and smoked haddock can be used or similar white fillet.

Potato Gratin
Grand-Mere’s gratin dauphinois:

* 600g potatoes, Golden Wonders or Maris Pipers
* 50cl double cream
* clove of garlic, pressed, or powdered garlic.
* butter, milk, 1 tbsp oil
* 2 tbsp flour

Peel, cut the potatoes into thin slices. Arrange them in one 1cm thick layer at the bottom of the gratin dish which you have previously greased with the oil. After the first layer, sprinkle the potatoes with one tbsp of flower. Arrange another layer of potatoes, sprinkle with second spoon of flour, add salt, pepper, garlic. Arrange final layer of potatoes on top, pour cream, top up with milk until it is level with the potatoes. Do not add any more, or it will run over and make a mess in your oven. Add 2 or 3 knobs of butter on top, more salt and pepper, put in preheated oven for 45mn at 220º.

Potato Tartiflette
A Swiss recipe from Frederic Comte, who pretends to be a chef when he’s got nothing else to do...

For 5, you will need per person about:

* 100gr onions, peeled and cut
* 100gr diced bacon
* 1 camembert cheese, soft, almost runny.
* 150 gr potatoes
* salt, pepper

1.Par-boil the diced potatoes for 15 minutes.
2.. Soften the onions in a little butter in a frying pan.
3. Add the diced bacon to the frying pan.
4. Add the potatoes, salt and butter, mix well and leave to cook for 5/10 min.
5. Cut the camembert in 2 in the side (in the depth) and put on top of the frying mixture.
6. Leave to cook for 10/15 min, until the top side of the cheese starts to melt.

Derek’s Stovies
Straight from Kirkcaldy, Derek sends a recipe for his favourite stovies:

Take 1 lb (500g) of lean minced beef, chop an onion finely and add to beef in a pot. Brown them together. Add 1 and a half pounds of potatoes chopped up small. Cover with beef stock and bring to the boil. Simmer the mixture until the potatoes have broken down into a mush and there’s little fluid left. Add salt and pepper to taste. You can add a knob of butter to each bowl as you serve if you like.

Should take roughly 45 mn.. and that’s it!

Potato Bread

* 1 medium potato, peeled and cubed.
* 2 pkgs active dry yeast
* 2 Tbsp shortening
* 6.5 to 6.75 cups all-purpose flour.
* 1 Tbsp salt

Cook the potato in 1.5 cups water until tender. Cool to lukewarm. Set aside 0.5 cups of the cooking water. Mash potato in remaining water, adding water to make 2 cups potato mixture. Proof yeast in reserved water. Combine potato mixture, yeast, sugar, shortening and 1 Tbsp salt; mix well. Stir in 2 cups flour; beat well. Let rise in warm place till double (abot 45 min.). Stir down and add enough of the remaining flour to make a moderately stiff dough. Knead until smooth and elastic, about 10 minutes.

Shape into ball, put in greased bowl, turning once to cover. Cover and let rise until double (about 45 min). Punch down onto floured work surface and divide in half. Let rest 10 minutes, covered. Form into loaves and bake in two grease 8.5x4.5x2.5 pans. Cover and let rise till almost double (about 45 min). If desired, brush tops lightly with milk and dust with flour. Bake at 375ºF for 40 to 45 minutes. Remove from pans and cool.

Potato Soup For Crockpot
Serving Size : 8

* 8 Lg Potatoes — cubed
* 2 Med Onions — chopped
* 2 Tbsp Margarine
* 2 Chicken boullion cubes
* 2 Tbsp Parsley — dry
* 6 cup Water
* 2 cup Milk
* 1/2 cup Flour — mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

This is a recipe from my crockpot list. Make sure you add salt and pepper to taste once it’s done—it is wonderful.

These are not baked potatoes, but they are a great way to cook potatoes on the grill (and they’re fast!). Wash, but don’t peel some large red skinned potatoes. Microwave until partially cooked. Slice in 3/4” slices, spray both sides with vegetable spray and cook on the grill, turning, until nicely grilled on the outside. Brush with melted butter, salt them and serve.

http://web.archive.org/web/20020209181616/waltonfeed.com/grain/ldscn/83.html

The LDSCN Weekly Recipe Archive
Cornmeal Recipes
Spaghetti

This site (http://www.freerecipe.org) appears to be full of many good ideas and recipes. Also, as far as I can determine these are free for all to use.

Sausages (Garlic) With Cornmeal Recipe

* 3 1/2 cups cornmeal
* 4 garlic sausages
* 8 cups water
* salt

Boil the water with the salt. Pour the water over the cornmeal. Add sausages. Bring slowly to a boil and cook slowly for about 40 minutes. Then serve

Browned Cornmeal Mush Recipe

* 3 cups hot cornmeal mush
* 1 egg
* Mazola
* Karo
* Fine dry bread crumbs

Pour the mush, while hot, in a small, deep pan first rinsed with cold water. When cold, turn out, slice crosswise, then in halves. Dip each piece n fine dry crumbs, then in the egg slightly beaten with one fourth cup cold water, then in crumbs again. In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it. Put the slices in a frying basket and fry until golden brown in the Mazola which should be hot enough to brown a bit of bread in forty counts, 375 degrees F. by the frying thermometer. Drain on crumpled paper and serve as a vegetable, or as a breakfast or luncheon dish with Karo.

Cornmeal Pancake Recipe

* 1 1/2 cups cornmeal
* 1 1/2 cups boiling water
* 1/4 cup milk
* 1 tablespoon melted butter
* 1/4 cup sugar
* 1/2 teaspoon salt

Mix sugar, salt and cornmeal. Add milk, boiling water and melted butter. Beat until thoroughly mixed. Cook on greased pancake griddle.

Cornmeal Muffins Recipe

* 2 cups flour
* 3/4 cup cornmeal
* 5 teaspoons baking powder
* 1/2 teaspoon salt
* 2 tablespoons shortening, melted
* 1 1/2 tablespoons sugar
* 2 eggs
* 1 cup milk

Sift together baking powder, salt, sugar and flour. Mix in the cornmeal. Add the milk and the melted shortening, then the eggs well beaten. Drop mixture with a spoon in well greased muffin tins. Bake in hot oven for about 25 minutes.

When Cooking Cereals Recipe

* Cook 1 Cup of Cornmeal, with 4 cups of water, for 1 Hour.
* Cook 1 Cup of Cream of Barley, with 4 cups of water, for 45 Minutes.
* Cook 1 Cup of Cream of Wheat, with 4 cups of water, for 30 Minutes.
* Cook 1 Cup of Mush(corn or wheat), with 4 cups of water, for 1 Hour.
* Cook 1 Cup of Oatmeal, with 4 cups of water, for 1.5 Hours.
* Cook 1 Cup of Rice, with 7 cups of water, for 20-30 Minutes.
* Cook 1 Cup of Rolled Oats, with 3 cups of water, for 1 Hour.

Northern Johnny Cake Recipe

* 2 cups cornmeal
* 2 cups sour milk
* 2 tablespoons fat
* 2 tablespoons sugar, white or brown
* 1-1/2 teaspoon salt
* 2 eggs
* 1 teaspoon soda
* 1 tablespoon cold water

Cook together the meal, milk, fat, sugar and salt in a double boiler for about twenty minutes. Allow the mixture to cool, then add the well-beaten eggs and the soda dissolved in the water. Bake in a shallow iron or granite pan for about thirty minutes at 400 degrees F.

In case there is not time to cook and cool the meal, the following method of mixing may be used. Mix and sift together the meal, sugar, salt and soda, add the sour milk gradually, then the well-beaten eggs and the melted fat. Bread made by this method does not have as good texture as that made by the first method.

Boston Brown Bread Recipe

* 1 1/2 cups graham flourwhole wheat can be substituted, basically the same thing)
* 1 cup cornmeal
* 1/2 cup rye flour
* 1/2 cup ground rolled oats
* 6 teaspoons baking powder
* 1 1/2 cups milk
* 1 cup molasses
* 1 teaspoon salt

Mix together graham flour, cornmeal, rye flour, rolled oats, baking powder and salt. Add milk and molasses. Beat well and thoroughly. Put in well greased Boston brown bread mould. Steam for about 2 hours. Remove cover and bake in moderate oven until top of the bread is dry.

Indian Pudding Recipe

* 1 quart milk
* 1/3 cup cornmeal
* 1/2 cup raisins
* 1/2 teaspoon cinnamon
* 1/2 cup brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ginger
* 1 egg

Place the milk in a double boiler and when it is scalding hot add the meal, moistened with cold water and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding dish and add all other ingredients except the egg. Stir well and when the mass has cooked somewhat stir in the beaten egg. Bake for one hour in a rather slow oven and serve hot with hard sauce or any desired sauce. One-half cup dates or figs may be used instead of the raisins.

http://web.archive.org/web/20020209182216/waltonfeed.com/grain/ldscn/68.html

The LDSCN Weekly Recipe Archive
Whole Wheat Uses
Spaghetti

Recipes used with permission of
Dixie Shaw, E-mail: info@nutritionlifestyles.com
Whole Wheat Bread

* 10 to 12 cups whole wheat flour
* 2/3 cup oil
* 2/3 cup honey
* 6 cups warm water
* 3 tbl wheat gluten
* 2 tbl salt
* 2 tbl instant yeast
* 2 tbl Magic Mill dough enhancer

Combine several cups flour, water, oil, honey and yeast in mixing bowl. With dough hook, mix on low speed for 2 minutes. Add 2 to 3 cups whole wheat flour, salt and dough enhancer. Mix on Low speed while slowly sprinkling additional whole wheat flour into the mixing bowl until the sides of the bowl are clean. Continue kneading for 10 minutes. Remove the finished dough - shape into loaf pans - let rise until double then bake at 350 for 30 to 45 minutes. Top will be golden brown.

Whole Wheat Pancakes

* 2 cups Whole Wheat flour
* 1 tsp salt
* 2 tsp baking powder (Rumford- non aluminum)
* ½ tsp soda
* 2 cups buttermilk
* 2 eggs
* 2 tbls oil
* 1 tbl honey

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Add together. Mix well
4. Cook on hot griddle.

To make waffles, separate eggs, stiffen egg whites and fold in as last step.

Mexican Cornbread

* 1 1/3 cup Yellow Cornmeal
* 1/3 cup whole wheat flour
* 1 tsp sea salt
* 1 tbl non-aluminum baking powder (Rumford)
* 1/2 tsp baking soda

* 2 eggs beaten
* 1 cup buttermilk
* 3 tbl olive oil
* 2 tbl honey or sweetener
* 1/4 cup chopped green pepper
* 1/4 cup chopped onion
* 1/2 whole kernel corn
* 1/2 cup shredded soy, cheddar,
* or monteray jack cheese
* 4 oz can green chilies
* or 1/4 cup chopped jalapeno peppers

Combine dry ingredients, Combine remainder and add to dry. Stir until moistened. Pour into hot greased heavy skillet. Bake @375° 30-35 minutes.

Prune Muffins
(these are much better than they sound)

* 1/3 cup olive oil (safflower or canola)
* 1 cup honey
* Beat the above till fluffy.
* Add 2 eggs, one at a time.
* Mix separately:
* 2 1/2 cups whole wheat flour
* 1 teaspoon soda
* 1 teaspoon cinnamon
* 1/2 teaspoon salt

Combine all ingredients with

* 1 cup buttermilk
* 1 cup stewed prunes (boil in water, then mince)
* 1 cup pecans (optional)
* 1/2 cup raisins (optional)

Bake in muffin tins 25 min @ 350 Degrees F.
Makes 18 muffins.

* Exported from MasterCook *
Wheat & Meat Chili
Serving Size : 4
Categories : Meats and Chili

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup Whole wheat kernels
1/4 cup Lard
2 Onions
1 1/2 pounds Ground Beef
2 tablespoons Ground Red hot chili
2 tablespoons Ground red mild chili
3 Garlic cloves
1/2 teaspoon Oregano
2 teaspoons Cumin
1 teaspoon Salt
1/2 teaspoon Chile caribe
8 ounces Green chiles — diced
8 ounces Tomato paste
32 ounces Tomato juice

In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary. Melt the suet or lard in a large heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.
Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.

Recipe via Meal-Master (tm) v8.02

GRANOLA BARS BW
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 servings

* 1/3 c Vegetable oil
* 1/3 c Brown sugar, packed
* 1/4 c Molasses
* 6 oz Frozen orange juice concentr
* 2 c Flour, whole wheat or all-p
* 1 ts Baking soda
* 1 ts Ground cinnamon
* 1/2 ts Ground ginger
* 1/2 c Rolled oats
* 1/2 c Raisins; chopped
* 1/2 c Dried apricots; chopped
* 1/2 c Sunflower seeds
* 1/2 c Wheat germ
* 2 tb Sesame seeds

Preheat oven to 350 F. Cream the oil, brown sugar, and molasses together in a bowl. Add the defrosted unsweetened orange juice concentrate.

Combine the flour, baking soda, cinnamon and ginger. Blend into the creamed mixture.

Stir in the oats, raisins, apricots, sunflower seeds, wheat germ, and sesame seeds. This makes a very stiff batter.

Spread in a greased 9 x 13 pan. Bake about 20-30 minutes or until light brown. Cut into bars. These are more like a dense cake than commercial granola bars.

1/24 recipe = 140 calories, 1 starch + 1/2 fruit + 1 fat exchange 3 grams protein, 22 grams carbohydrate, 5 grams fat, 48 mg sodium.

Pita Bread
Ingredients:

* 1 1/2 teaspoons yeast
* 1 cup flour
* 2 cups whole wheat flour
* 1 Tablespoon honey
* 1 cup sour dough
* 1 1/4 cup water

Instructions:
I set the bread machine for dough, and when ready add flour as needed. then I shape my circles, I have used a rolling pin, but last time tried, with exit, a tortilla maker. Once the “tortillas” are made, you have to leave then about 1/2 an hour to rise. Then you put them, flipping them, so the side that was down is now up, on a cookie tray and into a very (500 degrees) hot oven. When they start inflating you turn them over.

http://web.archive.org/web/20011218002426/waltonfeed.com/grain/ldscn/65.html

The LDSCN Weekly Recipe Archive
TVP or TSP Recipes
Spaghetti

Cornmeal Flapjacks
Makes 20 3-inch pancakes

Serve these delicious, satisfying pancakes with fruit preserves, applesauce, or maple syrup.

* 1-1/2 cups soy or rice milk
* 1 tablespoon vinegar
* 2 tablespoons maple syrup
* 1 cup cornmeal
* 1 cup whole wheat pastry flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt

“Crumbles” from TVP

* 2 cups TVP
* 2 cups boiling water
* 4 tsp vegetarian “beef” bouillon powder (Frontier, Harvest Direct, etc)
* 1/4 tsp Liquid Smoke (optional)
* 1 tsp sugar
* 3 tsp oil

Bring water to boil in a saucepan. Add bouillon, sugar, Liquid Smoke (opt), and 1 tsp oil. Add TVP, and simmer for 15 minutes, stirring frequently. Turn off heat, and let stand 5 minutes. Drain any excess liquid. Heat 2 tsps oil in a frying pan. Add TVP, and saute` until lightly browned. Cool completely in fridge. Pack into ziplock freezer bags, and freeze. Be sure to freeze them flat. As soon as they are frozen, break the flat blocks into smaller pieces. Keep them in the freezer, and take out as much or as little as needed. Use crumbles in recipes in place of cooked, browned hamburger meat.

VARIATIONS:
You can do the same to make other flavors, using “chicken” or “ham” bouillon powder. Even sausage! Use these various “meat” flavored crumbles in recipes in place of cooked meat.

NOTE:
Harvest Direct vegetarian “beef”, “chicken”, and “ham” bouillon powders can be bought from The Mail Order Catalog (www.healthy-eating.com). Frontier vegetarian “beef” and “chicken” bouillons are available in many health food stores. If the stores don’t carry these, ask them to order some. Look in supermarkets for other brands of vegetarian “meat” bouillons.

TVP Chili

* 2 cups cooked beans (pinto, kidney, black, etc)
* 1 can chopped tomatoes (with or without chili peppers)
* 1 bell pepper, seeded and diced (optional)
* Fresh or canned chopped jalapeno, to taste (optional)
* 1 cup TVP chunks or granules
* 1 cup boiling water
* 1 tsp vegetarian ‘beef’ bouillon powder
* 1/3 cup chili seasoning mix (Gebhardt’s, Chili-O, etc), or to taste
* Salt to taste
* Hot sauce to taste
* Cheeze (optional)

In a saucepan, mix boiling water with bouillon powder. Add TVP. Simmer gently for 15 minutes. Drain any unabsorbed liquid. Saute` rehydrated chunks in oil until browned. Add tomatoes, peppers, beans, and seasoning mix. Heat to boiling. Turn to medium simmer, and cook 20 - 30 minutes, stirring often. Top with cheeze, if desired. Serve with rice and warm tortillas.

TVP “Chicken”

* 1 cup TVP granules (plain, or chicken-style)*
* 1 cup water
* 2 tsps vegetarian ‘chicken’ bouillon powder
* 1/4 tsp sugar or equivalent
* 1/4 tsp poultry seasoning
* 1/8 tsp celery seed
* 1 tsp mild oil (or as needed)

In a saucepan, bring water, bouillon, sugar, and seasonings to a boil. Add TVP, and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid. Saute` soaked, drained TVP in a little oil until lightly browned. This TVP “Chicken” is now ready to be used in any dish in place of cooked chicken.

Refrigerate unused portions. Can be frozen.
Suggestions: Potpies, gravies, soups, stews, pita bread sandwiches, ala kings, patties (mix with breadcrumbs), stir-fries, etc.

*NOTE:
Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 - 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon, and cook until tender. Brown as above.

TVP “Chicken” Salad

* 1 cup TVP “Chicken,” prepared as above (including sauteeing)
* 1/3 cup chopped celery
* 1 Tbs minced fresh onion (optional)
* 1/8 tsp celery seed
* 1/4 tsp poultry seasoning
* 1/2 bell pepper, seeded and chopped
* Soy Mayo

Drain excess liquid from “chicken.” Put in bowl with celery seed and poultry seasoning; mix well. Mix in celery, onion, and bell pepper. Add mayo to desired consistency. Chill 1 hour or more. Serve on lettuce leaves, in sandwiches, or as desired.

TVP “Beef” Stew

* 1 & 1/4 cups water, more as needed
* 2 cups mixed vegetables (peas, carrots, and diced potato)
* 2 packets brown gravy mix (Hain, etc)
* 1 cup TVP chunks
* 1 & 1/4 cups boiling water
* 2 tsps vegetarian ‘beef’ bouillon powder
* 1 tsp oil
* 1/4 cup soymilk powder or rice milk powder

Dissolve bouillon in boiling water. Soak TVP chunks in this mixture for 20 minutes. Saute` rehydrated TVP in oil until lightly browned. Cook veggies in 2 & 1/2 cups water until tender. Drain veggies, reserving cooking water. Measure cooking water. You need 2 cups. If not enough, add more water to make 2 cups. Add gravy mix and milk powder and cook, stirring constantly, until thickened. Stir in TVP ‘beef,’ and cook, stirring constantly, until hot. If gravy is too thick, stir in some more water. Serve over noodles, rice, or biscuits.

Combine the soy or rice milk, vinegar, and maple syrup. Set aside. Mix the remaining ingredients in a large bowl, then pour in the milk mixture. Stir to remove lumps, then pour small amounts of the batter onto a preheated, nonstick, lightly oil-sprayed griddle or skillet, and cook until the tops bubble. Turn with a spatula and cook the second side until golden brown. (Stir the batter each time before pouring.) Serve immediately.

Nutrition information per pancake: 62 calories, 1.5 g protein, 12 g carbohydrate, 1 g fat, 44 mg sodium, 0 mg cholesterol

Lentil Barley Soup
Serves 8

* 1 cup lentils, rinsed
* 1/2 cup hulled or pearled barley
* 6 cups water or vegetable stock
* 1 onion, chopped
* 2 garlic cloves, pressed or crushed
* 2 carrots, sliced
* 2 stalks celery, sliced
* 1/2 teaspoon oregano
* 1/2 teaspoon ground cumin
* 1/4 teaspoon black pepper
* 1/8-1/4 teaspoon red pepper flakes
* 1/2-1 teaspoon salt

Place all ingredients except salt into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils are tender, about 1 hour. Add salt to taste.

Nutrition information per serving: 78 calories, 4 g protein, 16 g carbohydrate, 0 g fat, 150 mg sodium, 0 mg cholesterol

Quick Chili
Serves 8

Texturized vegetable protein adds flavor and texture and is available in natural food stores.

* 1/2 cup boiling water
* 1/2 cup texturized vegetable protein
* 1 onion, chopped
* 1 green bell pepper, diced
* 2 large garlic cloves, minced
* 1/2 cup water or vegetable stock
* 2 15-ounce cans pinto beans
* 1 15-ounce can tomato sauce
* 1 cup fresh or frozen corn
* 1 to 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/8 teaspoon cayenne (more for spicier beans)

Pour the boiling water over the texturized vegetable protein and let stand until softened. Braise the onion, bell pepper, and garlic in water until the onion is soft, then add the remaining ingredients, including the texturized vegetable protein. Simmer at least 30 minutes. Nutrition information per serving: 164 calories, 10 g protein, 30 g carbohydrate, 0,4 g fat, 158 mg sodium, 0 mg cholesterol

Banana Cake
Serves 9

* 2 cups whole wheat pastry flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 cup wheat germ
* 4 ripe medium-size bananas, mashed (about 2-1/2 cups)
* 1/2 cup sugar
* 3/4 cup soymilk or rice milk
* 1 teaspoon vanilla extract
* 1/3 cup raisins or dates
* vegetable-oil spray, for pan

Preheat oven to 350° F. In a medium-size bowl, mix whole wheat pastry flour, baking soda, salt, and wheat germ. In a large bowl, mash bananas and mix in sugar. Mix in soymilk and vanilla. Add the flour mixture, along with raisins; stir to mix. Lightly coat a 9 x 9-inch pan with vegetable-oil spray. Spread the batter in the pan. Bake for about 55 minutes, or until toothpick inserted in the center comes out clean.

Nutrition information per serving: 220 calories, 5 g protein, 47 g carbohydrate, 1 g fat, 301 mg sodium, 0 mg cholesterol

The following recipes are copyrighted and used with permission. Thank you Indiana Soybean Board

Game Day Pretzels

* 2 1/2 cups all-purpose flour
* 1 1/4 cup oats
* 1 cup soy flour
* 2 Tbs sugar
* 1 package quick-acting dry yeast
* 1 1/2 tsp salt
* 3/4 cup soymilk
* 3/4 cup water
* 2 Tbs margarine
* 1 egg, beaten
* Kosher Salt crystals to taste

In large mixing bowl, combine 1 cup all-purpose flour with oats, soy flour, sugar, yeast and salt; mix well. In small saucepan, over low heat, heat soymilk, water and margarine until hot. Add to flour mixture; beat 3 minutes. Stir in enough remaining flour to form soft dough that pulls away from sides of bowl. Knead on floured surface until smooth and elastic. Cover loosely with plastic wrap; let rise 10 minutes. Divide dough into 24 pieces; roll each piece into a 12-inch rope. Shape into pretzels or desired shapes. Place on lightly greased baking sheets; cover loosely with plastic. Let rise 10 minutes. Preheat oven to 350° F. Brush pretzels with beaten egg and coat with Kosher salt. Bake 15-20 minutes or until golden brown. Cool.
Yield: 24 pretzels. Serving size: 2 pretzels. Per serving: 203 calories, 8 g protein (2.8 g soy protein), 32 g carbohydrate, 5 g total fat (0.8 g sat fat) , 450 mg sodium, 18 mg cholesterol, 3 g dietary fiber.

Zesty Corn Muffins

* 3/4 cup flour
* 1/4 cup soy flour
* 1 cup yellow cornmeal
* 2 tablespoons sugar
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 cup buttermilk
* 1/4 cup soyoil
* 2 eggs, slightly beaten
* 1/2 cup shredded cheddar cheese
* 1/4 cup chopped green chiles

Preheat oven to 425° F. Spray muffin pans with non-stick spray. In medium bowl, combine first five ingredients. Stir together buttermilk, soyoil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes. Yields 12 muffins.
Per serving: 165 calories, 5 grams protein, 17 grams carbohydrates, 7 grams total fat, 2 grams saturated fat, 33 mg cholesterol, 383 mg sodium.

Potato and Corn Chowder

* 4 large Yukon Gold potatoes, cut into 1/2 inch cubes, skin left on
* 1 large onion, chopped
* 2 cups water
* 1 tsp chicken or vegetable bouillon powder
* 2 tsp dried parsley
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 (14.5 oz.) can cream style corn
* 1 (14 oz.) can whole kernel corn, drained
* 1 cup plain soymilk

In a medium saucepan, combine the potatoes, onion, water, bouillon, parsley, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Remove pan from heat and stir in both cans of corn. Put two cups of the mixture into a blender and briefly puree. Do not overblend or potatoes will become gummy. Return the pureed mixture to the saucepan, stir in the soymilk and heat thoroughly. Adjust spices and seasonings to taste.
Yield: 6 cups. Serving size: 1 1/2 cup. Per serving: 370 calories, 3 g fat (0 g sat fat), 12 g protein (1.5 g soy protein), 79 g carbohydrate, 1055 mg sodium, 0 mg cholesterol, 8 g dietary fiber.

Italian Meat Balls

* 1/4 cup tomato sauce
* 3 Tbs water
* 1 tsp Worcestershire sauce
* 2/3 cup dry textured soy protein
* 1/2 cup chopped mushrooms
* 1/2 cup chopped onions
* 1 cup grated zucchini
* 1 clove garlic, minced
* 3/4 cup canned soybeans, drained & mashed
* 3/4 tsp each basil & oregano
* 1/4 tsp each sage & salt
* 1/8 tsp pepper
* 3/4 cup dry bread crumbs
* 1/4 cup rolled oats

Combine the tomato sauce, water, Worcestershire sauce and bring to a boil. Pour over the textured soy protein and set aside until ready to use. Cook the mushrooms, onions, zucchini and garlic in a nonstick pan. Add water if needed to prevent sticking, but cook away any excess liquid. Combine the textured soy protein, cooked vegetables and remaining ingredients in a mixing bowl. Mix together well. Using 2 Tbs of mixture at a time, form balls and place on a nonstick baking sheet. Bake for 20 minutes at 350° F, turning once. (If you don’t want to bake, brown the balls in a nonstick skillet over moderate heat.)
Yield: 8 servings. Serving size: 2 meat balls. Per serving: 138 calories, 3 g total fat (05 g sat fat), 12 g protein (7 g soy protein), 18 g carbohydrate, 220 mg sodium, 0 mg cholesterol, 4 g dietary fiber.

Honey Nuggets
Munch on a handful of these nuggets, or sprinkle them on cereal, yogurt, applesauce, etc. for a little crunch and a lot of nutrients!

* 1/2 cup textured soy protein (TSP)
* 1 Tbs honey

Microwave method: Put the TSP into a microwave safe pie plate. Add the honey and stir to mix well. Spread it evenly across the plate. Microwave on high for about 3 minutes, stirring every 20 seconds to avoid scorched spots. Nuggets are done when golden brown and only slightly sticky to the touch. Allow to cool and then crumble with your fingers to separate the clumps.

Oven method: Mix the TSP and honey, then spread evenly on a non-stick cookie sheet. Cook in a 300° F oven for about 6 minutes, stirring often. Watch carefully near the end. Bake 1 minute more if nuggets are sticky when cool.
Yield: 8 burgers. Serving size: 1 burger. Per serving: 248 calories, 4 g total fat (1 g sat fat), 27 g protein (6 g soy protein), 26 g carbohydrate, 715 mg sodium, 43 mg cholesterol, 2 g dietary fiber.

Meatless Stroganoff

* 1 ¼ cup water
* 1 cup beef broth
* 1/2 cup light sour cream
* 1 (4 oz.) can mushrooms
* 2 1/4 cup egg noodles
* 1 cup textured soy protein
* 1/2 cup onions, chopped
* 3 Tbs soybean oil
* 1 1/2 Tbs wheat flour
* 1 beef bouillon cube
* 1 tsp salt
* 1/4 tsp pepper

Simmer textured soy protein in beef broth, water and beef bouillon for 5-7 minutes until tender. Drain textured soy protein and save liquid. Cook onions in oil until transparent; add mushrooms and drained textured soy protein. Stir in flour until it is absorbed. Gradually add reserved liquid, stirring until thickened. Add sherry, salt, pepper, and sour cream; heat thoroughly without boiling. Prepare noodles as directed on package and add to sauce. Yield: 6 servings. Serving size: 1 1/4 cup. Per serving: 219 calories, 9.5 g total fat (2.5 g sat fat), 14 g protein (8 g soy protein), 18 g carbohydrate, 800 mg sodium 21 mg cholesterol, 3.5 g dietary fiber.

http://web.archive.org/web/20020209181530/waltonfeed.com/grain/ldscn/62.html

The LDSCN Weekly Recipe Archive
Breakfasts
Spaghetti

Cheese Grits

* 1 cup grits, uncooked
* 2 cups grated cheddar cheese
* 2 eggs, beaten
* 1/8 teaspoon cayenne pepper
* Paprika

Cook grits according to package directions. Add 1 1/2 cups cheese, reserving enough for the top. Add eggs and pepper. Mix well. Pour into greased shallow 1 1/2 quart casserole and sprinkle with paprika. Bake at 375 degrees for 20 minutes.

Bread Cakes
Categories: Breads, Cakes
Yield: 2 servings

1 Egg yolk 2 c Flour
3/4 c Milk 2 ts Salt
3/4 c Water 3 ts Baking powder
2 1/2 c Dry bread crumbs 1 tb Melted shortening
1 Egg white

Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder.

Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides.

Makes 12 servings. Mrs. J.E. Lewis, Brockton, MT.

CREAM’O RICE CAKES
* Exported from MasterCook *
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 c Flour
1/2 c Uncooked Cream Of
-Rice
2 tb Sugar
1 t Baking powder
3/4 ts Baking soda
2 tb Lemon juice, plus
-enough milk to make
3/4 c Total (milk & juice)
1 Egg
2 tb Oil

In a bowl stir together dry ingredients & make a well in the center. In another bowl, mix together liquids. Stir liquid into the dry ingredients and let stand 10 minutes. Heat lightly greased griddle over medium heat. Stir mixture and pour 1/4 to 1/3 c on griddle. Cook carefully turning once to brown both sides. [Note: watch ‘em close, they cook fast]

Make Ahead Hot Cereal
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 large amount cooked hot cereal — cooled

Simple Hot Cereal Toppers
1. Maple syrup
2. Crunchy low fat granola
3. Apple butter
4. Dried mixed tropical fruit
5. Drained pineapple chunks
6. Sliced bananas & flaked coconut
7. Fruit preserves
8. Warmed cinnamon applesauce
9. Peanut butter & semisweet chocolate — chips

Special Toppers
1. Saute sliced apples in butter & — cinnamon
2. Toasted pecan pieces & caramel topping
3. Dried cranberries heated in cranberry — juice

Cook a large batch of hot cereal and let it cool in the pot (it will become quite stiff). Using an ice cream scoop, drop serving size mounds on a foil-lined cookied sheet. Freeze until hard; pop portions into a plastic freezer bag, seal and return to freezer. To serve, place cereal in a microwave safe bowl and microwave on high until hot, stirring occasionally. Top with “Simple Toppers” or “Special Toppers” listed above.

Oatmeal Breakfast Cookies
Categories: Cookies
Yield: 1 servings

* 3/4 c Margarine; softened
* 1 c Brown sugar
* 3 Egg whites
* 3 tb Molasses
* 1/2 c And 1/8 cup milk
* 1 c Whole wheat flour
* 1 c Bran flakes
* 3/4 ts Baking soda
* 1 ts Salt
* 2 c Quick cooking oatmeal

Blend together all “wet” ingred. Mix the flour,soda,bran and salt. Mix into wet ingre, blend in oatmeal. Drop by large tbs. Bake at 375 for 10-12 min. These cookies are healthy enough to give for on the run breakfasts.

Vicki’s Breakfast Casserole
From: “Vicki Drake”
Date: Sat, 3 Feb 96 02:19:51 UT
* Exported from MasterCook *
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Casseroles Eggs

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 slices bread — cubed & crust off
2/3 pound processed cheese — cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage — cooked & drained
pepper — to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage on next.
Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread, cheese and meat. Cover and refrigerate overnight.
Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end to make sure top is not getting too done.

Ummmm no goats or chickens here.....:o) I get a Mulie and a Elk each year and trade work for beef, poultry and pork already butchered. Fishing every chance we get.......:o)

Goats are hiredhand’s subject matter expertise. I am off to bed, thanks again .......:o) Nite !

There are TWO glands behind the horns on a buck goat that you really, REALLY want to avoid. This isn't usually an issue since he's most likely hanging upside down anyway when you skin him. The hide will peel OVER his head, and we always cut the head off as close to behind the ears as we can so as not to waste meat. Then again, I can't recall the last time we butchered a larger intact male goat. Usually, they only get big around here if they display good dairy characteristics (the females get their dairy characteristics from their sire). Because it's bad to interbreed, we can't keep many males that we birth here. We band them when they're less than a week old and then butcher them when they're about 50 lbs. You end up with "about" 25 lbs of meat and my family of five will eat for "about" a week on that. My daughter "thinks" that goats have scent glands on their hind quarters as with deer, but we're not sure because we only ever butcher wethers (castrated males).

Can you explain about the bitter meat ruining spot [gland] on the liver.

I "think" this is the bile sack on the liver...yes...it's pretty nasty IF you manage to get it ON any of the meat. We just cut around it and it's never been a problem. It's pretty much at the center of the liver where it's all held together so just cut around it and things should be just fine.

As for chickens... we whack em with a hatchet, or machete on the neck and while it doesn't necessarily sever the head, they bleed out well. Be sure that either you or somebody else is holding on tightly to the birds feet when this happens, or they'll bruise themselves flopping around and bruised chicken is "different" after it's cooked. But we whack em, and then tie them upside down on a board in the shed by their feet with bailing twine and then skin them from the bottom end down toward their heads. We don't keep the little wing tip ends because they're just TOO much trouble to skin out so you can either nip them off with a stout pair of scissors, or cut the wing joint with a knife. BUT...if things were "leaner", we'd definitely keep these parts and just go to the trouble, because food is FOOD. After the bird is skinned, we cut its head off and gut it. If it hadn't bled out well enough by this time, it does after its head comes off during during the time we're cleaning its insides out.

I'll say this for chicken though.... I have a friend with a degree in poultry science who told me these things. These tips are in the interest of keeping pathogens OUT of your food! You want to get the bird DEAD and cold as quick as possible. So you want to work fast if you are able. Do NOT cut a major muscle group (such as the breast) and breach the gut cavity PRIOR to taking the guts out. Remove the guts by cutting a slit from just under the anus, down to the bottom of the breast bone on the underbelly of the chicken. You pretty much just reach in, tear the diaphram off the inside of the back with your finger tips, and PULL it all out! Then cut AROUND the anus. If you do this correctly, it's all very clean and won't leave any excrement on the meat. Cut the feet off above the knee joint BEFORE bringing them to your meat prep area in the house. Once they're skinned and gutted and ready to cut otherwise, put them in the freezer for about 30 minutes and drop the temperature to "about" 40F as quick as you can. This is in order to STOP pathogen multiplication. If there's NO power, then I suppose you'll just have to cut it up and cook it, or smoke it. We've taken them from the yard to the pot before without going to the freezer first, but my buddy recommended that we NOT skip the freezer step IF we don't have to.

The nice thing about skinning chickens as opposed to scalding and plucking is that it doesn't leave you with a distaste for chicken. We found that when we scalded, they ones who were doing the scalding and plucking didn't want to get NEAR chicken for the next 90 days! It's NASTY, and even good chicken soup will remind you of the nastiness of scalding them! Skinning them doesn't do this to a person...at least not to us.

http://web.archive.org/web/20020209181614/waltonfeed.com/grain/ldscn/61.html

The LDSCN Weekly Recipe Archive
Evaporated Milk
Spaghetti

Creamed Vegetables

* 3 cups mixed vegetables, frozen or canned
* 1 1/2 tablespoons butter or margarine
* 3 tablespoons flour
* 3/4 teaspoon salt
* 1/8 teaspoon pepper
* 3/4 cup PET Evaporated Milk

1. If frozen vegetables are used, cook before adding them to the recipe. Drain cooked frozen or canned vegetables, saving 3/4 cup liquid.
1. Melt butter in saucepan. Blend in flour, salt, and pepper. Slowly stir in vegetable liquid. Boil and stir for 2 minutes. Stir in evaporated milk and vegetables. Heat until steaming hot. Do not boil. Serves 6 (3/4 cup each).

CREAMED TOMATO SOUP

* 1 can (10 3/4 oz.) tomato soup
* 3/4 cup PET Evaporated Milk
* 1/2 cup water
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

1. Mix together tomato soup, evaporated milk and water.
2. Heat, but do not boil. Stir constantly.
3. Add salt and pepper. Serve immediately. Serves 4 (1/2 cup each).

Chicken Pasta Salad

* 3/4 pound (12 oz.) spiral shape pasta
* 1 1/4 cups mayonnaise
* 1/4 cup Dijon style mustard
* 1/2 tsp. sugar
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. ground cumin
* 1 can (5 oz.) PET Evaporated Milk
* 2 cups cooked, shredded chicken
* 1/3 cup chopped red onion
* 1/2 cup diced celery
* 1/2 cup chopped green pepper

Prepare pasta according to package directions; rinse under cold water and drain. In a large bowl, combine mayonnaise, mustard, sugar, salt, pepper, cumin and evaporated milk; mix well. Add chicken, onion, celery, green pepper and drained pasta; mix well. Serve immediately. Makes 4 main dish servings.

MACARONI AND CHEESE

* 3 1/2 cups cooked elbow macaroni
* 1 3/4 cups (7 oz.) shredded processed American cheese
* 1 can (12 oz.) PET Evaporated Milk
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/4 teaspoon pepper

1. Spread macaroni in a 1 1/2-quart casserole dish.
2. In a medium saucepan combine remaining ingredients. Stir over low heat until cheese is completely melted. Pour over macaroni. Top with more cheese if desired.
Bake in 350°F oven 25 minutes or until hot and bubbly.
Serves 5 (3/4 cup each)

Creamed Gravy, Quick and Convenient

* 3 tablespoons flour
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons meat drippings
* 1 cup water
* 1 cup PET Evaporated Milk

1. Stir flour, salt, and pepper into drippings.
2. Gradually stir in water. Heat to boiling. Cook and stir 1 minute.
3. Stir in evaporated milk. Heat until steaming. Do not boil. Serve hot.
Makes 2 cups

Chocolate Pecan Bon Bons

* 1 1/2 cups all-purpose flour
* 1/2 cup butter or margarine, softened
* 2 T. honey
* 1/2 tsp. salt
* 1/2 tsp. vanilla
* 3/4 to 1 cup chopped pecans or walnuts

Preheat oven to 300 degrees F. In a large mixing bowl, mix together flour, butter, honey, salt and vanilla until well blended. Add pecans; mix well. Shape into 1-inch balls, using about 1 teaspoon of dough for each. Place 1 inch apart on ungreased cookie sheets. Bake for 20 to 25 minutes until lightly browned. Cool on cookie sheets. Prepare Chocolate Cheese Frosting.

Chocolate Cheese Frosting

* 1/4 cup butter or margarine
* 1/4 cup PET Evaporated milk
* 1 1/2 cups (6 oz.) shredded cheddar cheese
* 1 pkg (6 oz.) or 1 cup semi-sweet chocolate pieces
* 2 to 2 1/2 cups powdered sugar

In top of double boiler, melt butter with milk. Add cheese, stirring constantly, until smooth. Stir in chocolate pieces until melted. Gradually add powdered sugar until the consistency of fudge sauce; beat until smooth. Keep warm until used. Place cooled balls in large mixing bowl. Pour frosting over balls and coat well by gently stirring. Carefully remove balls with teaspoon; place flat side down on cookie sheet. Cool until frosting is set.

Easy Fudge Sauce

* 1 cup (6 oz. package) semi-sweet chocolate pieces
* 3/4 cup PET Evaporated Milk
* 1/4 cup sugar

1. Combine ingredients in a heavy saucepan.
2. Stir over low heat until chocolate melts completely. Makes 1 cup.

http://web.archive.org/web/20020209183223/waltonfeed.com/grain/ldscn/10.html

The LDSCN Weekly Recipe Archive
Five Biscuit Recipes
Spaghetti

* Exported from MasterCook *
Buttermilk Biscuits

Recipe By: Elizabeth Powell
Serving Size: 8 Preparation Time :0:40
Unit Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups all-purpose flour
1 1/2 tablespoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup butter — cold
1 egg — slightly beaten
3/4 cup buttermilk

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4’ thickness. Cut into 2” rounds. Place biscuits on buttered baking sheet, 1” apart. Bake at 400 degrees for 15 minutes or until golden brown.

NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.

Easy Buttermilk Biscuits

Recipe By: Southern Living Magazine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon Salt
1/2 teaspoon baking soda
1/3 cup butter — melted
1 cup buttermilk

Combine flour, baking powder, salt, and soda. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball. Roll out to 1/2 inch thickness. Cut into 2 inch rounds. Place biscuits on greased cookie sheets. Bake at 450 degrees for 10 to 12 minutes. Yield: “12 biscuits”

Mom’s Buttermilk Biscuits

Recipe By: Taste of Home Magazine June 5, 1994

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup buttermilk

In a bowl, combine the flour, baking powder, baking soda, and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown. Yield: “10 biscuits”

Old-Fashioned Buttermilk Biscuits

Recipe By: Easy Everyday Cooking

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/4 cup shortening
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

1. Preheat oven to 425 degrees. Melt shortening in a heavy ovenproof skillet.
2. Mix flour, baking powder, baking soda, and salt in a bowl. Add buttermilk; mix well. Pour melted shortening into flour mixture; mix well.
3. Shape dough into balls. Arrange in skillet, turning to coat lightly with remaining shortening in skillet; flatten slightly.
4. Bake for 12 minutes or until golden brown. Serve immediately. Yield: “10 Biscuits”

The Best Biscuits

Recipe By :Food & Wine Magazine March 2000

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups all-purpose flour
1 1/2 teaspoons single-acting baking powder or
double-acting baking powder* — *see Note
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold lard or vegetable shortening — cut into
pieces
1/2 cup buttermilk
1 tablespoon unsalted butter — melted

1. Preheat the oven to 450 degrees. In a bowl, sift the flour with the baking powder, baking soda, and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened.
2. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
3. Pierce the top of each biscuit 3 times with a fork and brush with the butter. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.
NOTE: * To make your own single-acting baking powder, combine 2 tablespoons of cream of tartar with 1 1/2 tablespoons of cornstarch and 1 tablespoon baking soda. The mix will keep in a tightly sealed jar for up to 1 month.

MAKE AHEAD: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking. Yield: “1 Dozen Biscuits”

http://web.archive.org/web/20020209185054/waltonfeed.com/grain/ldscn/96.html

The LDSCN Weekly Recipe Archive
Rice
Spaghetti

These recipes are not original, but can be found
at the sites listed as well as other tasty recipes. DE
http://www.ricecafe.com/

Fiesta Skillet Tacos
Ingredients

* 1/4 cup cider vinegar
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon cumin
* 3 cups cooked rice (cooked in chicken broth)
* 1 (15- to 16-ounce) can kidney beans, drained and rinsed
* 1 (15-to 16-ounce) can black beans, drained and rinsed
* 1 (11-ounce) can corn, drained
* 1 medium green bell pepper, chopped
* 2 medium carrots, shredded
* 1 cup thinly sliced green onions
* 18 taco shells

Directions:
Combine vinegar, oil, garlic, salt, chili powder, black pepper and cumin in small bowl. Remove 1 tablespoon mixture; place in skillet. Reserve remaining oil. Heat oil in large skillet over medium-high heat until hot. Add rice, kidney beans, black beans, corn, green pepper, carrots, onions and remaining oil mixture. Cook, stirring, 2 to 3 minutes or until well blended and thoroughly heated. Serve immediately, spooning 1/2 cup mixture into each taco shell.
Makes 6 servings.

Nutrition:
Each serving provides 473 calories, 14 grams protein, 15 grams fat, 74 grams carbohydrate, 2 grams dietary fiber, 0 milligrams cholesterol and 1028 milligrams sodium.

http://www.ricegourmet.com/Recipes.htm: this site has a newsletter and lots of info on how to cook various rices. It also has an international flavor to it.

ITALY
Risotto with Leeks and Bacon
From my personal Authentic Recipe Collection

This is a simple yet tasty dish from Italy. Serve with tossed salad, sauteed vegetables, lentil soup, bread and Italian wine.

This recipe is very easy to make, and does not take long to prepare. Our vegetarian visitors can easily omit the bacon and use vegetable stock and enjoy this traditional recipe.

Ingredients -Serves 4

* 1 lb. streaky bacon slices, chopped
* 2 fl. oz. [I cup] vegetable oil
* 4 leeks, cleaned and chopped
* 1 lb. [2 2/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
* 14 oz. canned peeled tomatoes
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 1/2 teaspoon ground cumin
* 1 teaspoon grated lemon rind
* 1 1/2 pints [3 3/4 cups] chicken stock

Preparation:
In a flameproof casserole, fry the bacon over moderate heat for 6 to 8 minutes or until it is crisp and brown and has rendered most of its fat. Transfer the pieces to a plate and set aside. Add the oil and heat it over moderate heat. When the oil is hot, add the leeks and fry, stirring occasionally, for 12 minutes. Stir in the rice and fry, stirring frequently, for 5 minutes. Add the tomatoes with the can juice, salt, pepper, cayenne, cumin and lemon rind and stir to mix. Pour over the stock and bring the liquid to the boil. Return the bacon pieces to the casserole, reduce the heat to low and simmer the mixture for 15 to 20 minutes or until the rice is cooked and tender and all the liquid has been absorbed. Remove the casserole from the heat and serve at once.

Rice and Egg Croquettes Recipe

* 2 cups steamed natural rice
* 2 eggs (hard boiled)
* 2 tablespoon chopped parsley

Mix the chopped parsley and the chopped hard boiled eggs, and add to the rice. Make a paste the same as for bean patties, and mix in the ingredients. Dip a small timbale or ice cream mold in milk, fill with the croquette mixture, turn out on an oiled baking pan, and brown in a quick oven. Serve with any desired sauce. Chopped, cooked macaroni may be substituted for rice if desired.

From Monica Jakka
Puerto Rican Pink Beans and White Rice
Ingredients:

* 3 cans Goya Pink Beans (Habichuela Rosadas)
* 2 T (heaping) of Goya “Recao” (cilantro, green pepper mixture in a bottle)
* 2-8oz cans of tomato sauce
* 1 large onion
* 1 green pepper
* 1 large clove of garlic
* 1 med. potato
* capers if you wish
* 2 T olive oil
* dashes of garlic powder, oregano, and salt and pepper or Goya’s “Adobo” seasoning to taste

Directions:
sautee, in a soup pot, the oil,diced green pepper, and onion until onion is golden, add the garlic and sautee until golden then add the tomato sauce and Recao when the mixture begins to a bubble a bit add the beans with the water in the can (if you wish you can drain the beans and add the equivalent in water to the pot) add the diced potatoe add the seasonings or “Adobo” to taste when the potatoe is soft the Beans are done. Serve over white rice (I make mine in a rice cooker).

Serves: 4 Preparation time: 1/2hr-1 hr.

http://web.archive.org/web/20020417081902/waltonfeed.com/grain/ldscn/95.html

The LDSCN Weekly Recipe Archive
Ground Turkey
Spaghetti

These recipes are not original, but from the
listed sites. There are more recipes at each site. De

MMMMM-—— Recipe via Meal-Master (tm) v8.02

Turkey Puffs

* 2 cups chopped or ground leftover turkey
* ½ cup mayonnaise
* 2 tbsp parsley, chopped
* ½ tsp salt
* 1/8 tsp pepper
* 8 slices bread
* 3 eggs, beaten
* 1½ cups milk
* ¼ tsp salt
* ¼ tsp poultry seasoning

Combine turkey, mayonnaise, parsley, ½ tsp (2 ml) salt and pepper. Place 4 slices of bread on a greased 9 inch (23 cm) square baking pan. Spread turkey mixture over bread and top with additional 4 slices of bread. Combine eggs, milk, ¼ tsp (1 ml) salt and poultry seasoning. Pour over sandwiches and let stand in refrigerator at least one hour. Bake at 350º F (180º C) for 45-50 minutes. Let stand for five minutes then slice into six servings.
Serves: 6
Calories: 323
Protein: 22 g
Carbohydrates: 25 g
Fat: 15 g

Title: Turkey Sloppy Joes
Categories: Main dish, Poultry
Yield: 4 servings

* 1 1/2 lb Ground turkey
* 1/2 c Ketchup
* 1 medium Onion, diced
* 2 T Dijon mustard
* 1/2 t Seasoning salt
* 1/4 t Garlic powder
* Non stick spray
* 4 Hamburger buns, lightly toasted

Either use a non-stick skillet or spray a skillet with non-stick spray. Add ground turkey and onion, and cook until onion is translucent.

Add other ingredients, and simmer until thickened to your choosing.

Spoon mixture onto both sides of the hamburger bun and eat with a knife and fork (or eat it like a regular hamburger, just be sure you have LOTS of napkins handy :)

-—— Recipe via Meal-Master (tm) v8.02
Title: Turkey Meatballs with Honey Mustard Sauce
Categories: Appetizers, Poultry
Yield: 28 servings

* 1 lb Ground turkey
* 1/3 c Cracker meal
* 1/4 c Egg beaters
* 1/4 c Onion; chopped
* 2 1/4 t Dry mustard
* 1/2 t Tarragon
* 1 c Unsweetened pineapple juice
* 2 TB Honey
* 1 TB Cornstarch

In medium bowl, thoroughly mix turkey, cracker meal, egg beaters, onion, 1/4 tsp. dry mustard and tarragon.

Shape into 28 (1 1/4 inch) balls. Place on a greased rack on a 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 375 F for 30 minutes.

Serve immediately. In small saucepan, over medium-high heat, stir together remaining dry mustard and remaining ingredients until mixture thickens and boils. Serve as a dipping sauce with meatballs.

To freeze:
Prepare as above; cool. Wrap and freeze. To reheat, arrange frozen appetizers on baking sheet.

Bake at 350 F for l0 to l5 minutes.

http://www.ont-turkey.on.ca/main.htm?http://www.ont-turkey.on.ca/recipes/recipefr.htm

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