To: All
6,109 posted on
04/05/2009 12:06:22 AM PDT by
nw_arizona_granny
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To: All; metmom; Calpernia; milford421
http://www.fda.gov/oc/po/firmrecalls/unioninternational204_09.html
Revised Update: Union International Food Co. is Recalling Lian How Brand Spices and Uncle Chen’s Brand White Pepper and Black pepper in 5oz. Retail Containers Because of a Possible Health Risk (April 3)
Sat, 04 Apr 2009 18:35:00 -0500
Union International Food Co. is further expanding the recall of Lian How brand and Uncle Chen brand dry spices to include all types of dry spice products in 15-pound and smaller containers (boxes, plastic bags and wide mouth jars) and 30-pound boxes and smaller packages of crushed chili because of a possible health risk.
6,116 posted on
04/05/2009 4:18:51 AM PDT by
nw_arizona_granny
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To: All; metmom; Calpernia; milford421
6,117 posted on
04/05/2009 4:23:33 AM PDT by
nw_arizona_granny
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To: All; Calpernia; DelaWhere
http://www.naturalnews.com/025992.html
NaturalNews.com printable article
Originally published April 4 2009
South African GMO Crop Failure Highlights Dangers of Food Supply Domination
by Barbara Minton, Natural Health Editor
See all articles by this author
Email this author
(NaturalNews) Worry is building over the effects of the Food Safety and Modernization Act of 2009, otherwise known as HR 875. This is the bill currently working its way through Congress that would effectively hand over control of America’s food supply to such a nefarious giant as Monsanto and its lesser counterparts such as Tyson and Cargill. We have a right to worry, because broad interpretation of this bill reveals its potential to put an end to healthy food in America. Family farms, local growers, organic producers, and even backyard gardeners can all be put out of business by its heavy hand. Yet an even greater threat may be looming at the front end of the controversy over the food supply as harvests of genetically modified foods begin to fail.
GMO corn plants fail to produce kernels
Farmers in South Africa have suffered millions of dollars in lost income due to the failure of their genetically modified (GMO) corn to produce kernels. The three varieties of plants look lush and healthy from the outside, but when the husks were pulled back there are no kernels. Monsanto’s GMO corn was planted on 82,000 hectares of farmland, an amount that equals over 202,000 acres. The loss is spread over three South African provinces, and 280 of the 1,000 farmers who planted the corn have reported the lack of kernel development.
Monsanto has blamed the failure on under fertilization processes in the laboratory and attempted to make light of the situation by claiming that only 25% of the Monsanto seeded farms are involved in the loss. But Marian Mayet, environmental activist and director of the Africa Centre for Biosecurity in Johannesburg is not buying it. According to her information, some farms have suffered up to an 80% crop failure. She has demanded an urgent government investigation and an immediate ban on all GMO food. She points out that it is biotechnology that is the failure, and a careless mistake would not affect three different varieties of corn at the same time. The varieties failing to produce kernels were designed with a built-in resistance to Monsanto’s weed killers, and were manipulated to increase yields.
Mayet is justifiably upset. Corn is the primary staple food for South Africa’s 48 million people.
Apparently Monsanto is upset too. It has offered immediate compensation to all the farmers experiencing crop loss. Damage estimates are being collected buy local farmer cooperatives, and Monsanto is standing by with its checkbook. Locals are saying they are satisfied that Monsanto is doing a good job to protect them. This kind of largesse is uncharacteristic of Monsanto, a company more widely known for its use of strong arm and bullying tactics, and total disregard for people’s rights. It implies that Mayet’s concerns over the failure of bioengineering may be justified.
Monsanto uses insidious plan to gain control of world food supply
Monsanto has pushed around farmers to the point where they cannot simply refuse to buy Monsanto’s GMO seeds. In its insidious efforts to feed its bottom line at the expense of feeding people, Monsanto has established itself in countries often with the help of their governments who approve the planting of their GMO Roundup Ready seeds. Initially farmers save, multiply and sell seeds to other farmers as they always have, and the area planted with GM seed multiplies exponentially. Monsanto sits by and watches this happen without a complaint. Then when the spreading of seeds is nearly complete, Monsanto begins to threaten these farmers and call their use of the GMO seed illegal. It gets the government behind them to enforce patent laws.
Soon farmers who are paying patent royalties complain about those who are not. Monsanto answers by enforcing their patents on everyone. By this time the spread of GMO seed is so pervasive that any farmer who has refused is bound to have a few stray GMO plants in his fields. Monsanto seeks them out and then sues the farmers for patent infringement. Farmers who buy Monsanto’s GMO seeds are then required to sign an agreement promising not to save seeds or sell them to other farmers. The result is that farmers must buy new seeds every year, and they must buy them from Monsanto.
Meanwhile in the U.S., Monsanto is taking steps to block access to non GMO seeds. They have bought up seed companies across the Midwest, and have gotten legislators to put through laws that make cleaning, collecting and storing seeds so onerous in terms of fees and paperwork that using normal seeds becomes almost impossible. Laws are proposed that ensure farmers cannot block the planting of GMO seeds even if they contaminate other crops. Ownership of seed cleaning equipment is made illegal by considering it a source of seed contamination. More than 1,500 farmers whose fields have been contaminated by GM seeds have been sued for royalty payments.
Monsanto controls over 90% of the patented seed market
Today there is intense concentration and lack of competition in the patented seed crop industry. Monsanto clearly dominates the playing field, controlling over 90% of the market. There is strong evidence that Monsanto uses various devices to squelch emerging technology that might compete with its patented products. As a result of Monsanto’s power grab, small and medium sized farmers have been denied the ability to be competitive and profitable, having to over pay for their patented seeds. Monsanto’s near monopoly of the GMO market has given it the power to overcharge farmers and keep new and better technologies from entering the field.
Monsanto is positioned to control legislation in the U.S.
To ensure the perpetuation of its near monopoly, Monsanto is helping to install the right people in the right places. To that end, Michael Taylor, the ex FDA head who approved the use of bovine growth hormone (rBGH), has just become ensconced in the Obama transition team where he may soon be overseeing food safety. He will join already well placed Tom Vilsack, the pro GMO Secretary of Agriculture. As a pair, Taylor and Vilsack, will be in a position to continue the phasing out of small and medium sized farms to make fertile farmland available for the intensive capital accumulation of factory farms, and the phasing in of Monsanto’s take over of the entire U.S. food supply.
Passage of the food safety bill will allow Monsanto to continue taking control of farms without any obstacles. Similar laws in the EU have already wiped out 60% of Polish farmers so far. The Hazard Analysis and Critical Control Points (HACCP), a production control system for the food industry, is helping to smooth the way for Monsanto by creating international harmonization of laws. According to an article by Linn Cohen-Cole, “in Kansas alone HACCP wiped out 72 small local meat processors who hadn’t had any problems, and vastly lowered the number of inspections to the point where we have over 70 million food borne illnesses a year now.”
Cohen-Cole is shocked at the lack of awareness of what is going on by people who support local and sustainable farming. She sees them as excited about an organic White House garden while a food safety bill is being put into law that would literally destroy everything they have been working for. She is hoping groups that support the going green agenda will wake up and join farmers in an effort to block the legislation. She suggests contacting Rosa DeLauro, the woman who sponsored HR 875. DeLauro can be reached at:
Washington Office: Phone 202-225-3661 Fax 202-225-4890
Connecticut Office: Phone 203-562-3718 Fax 203-772-2260
HR 875 is long and tedious reading, and in the style being set by the Obama administration, has probably not been read by the people slated to vote on it. In the face of public outrage, these legislators may not follow through with support for a bill making them targets for their constituents. But legislators are not the only ones who have been conned by the food safety bill.
Just like the Clean Water Act that ensured more contamination of waterways, and the Clean Air Act that ensured rising levels of air pollution, the Food Safety Act bears a name that makes it difficult to resist if you don’t know the finer points. After all, who could be against food safety? Anyone standing up for family and healthy living is an easy mark for such deception. This well planned attack on the food supply counts on the ability of liberal and progressive communities to cut their own throats.
It may be that the South African crop failure is the first clue that nature will triumph over the scientists and GMO products will end up self destructing. It is certainly a wake up call to the dangers involved in the domination of the food supply by one company and its varieties of patented GMO seeds. It is something to hope for until one thinks about the widespread starvation that would follow in the wake of such an event. The threat of facing that makes contacting DeLauro a much more appealing way to at least temporarily derail Monsanto’s plans.
For more information see:
http://www.digitaljournal.com/artic...
http://www.organicconsumers.org/mon...
http://www.opednews.com/articles/Mo...
About the author
Barbara is a school psychologist, a published author in the area of personal finance, a breast cancer survivor using “alternative” treatments, a born existentialist, and a student of nature and all things natural.
6,118 posted on
04/05/2009 4:31:25 AM PDT by
nw_arizona_granny
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To: All
6,125 posted on
04/05/2009 3:23:53 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All; DelaWhere
https://www.chicagocrimecommission.org/Default.aspx
THE NINE DANGER SIGNS OF THE SOCIAL CANCER
KNOWN AS ORGANIZED CRIME
* Social acceptance of hoodlums in decent society
* Your community’s indifference to ineffective local government
* Notorious mobster personalities in open control of businesses
* Deceptive handling of public funds
* Interest at very high rates to poor risk borrowers (the juice loan)
* Close association of mobsters and local authorities
* Arson and bombings
* Terrorized legitimate businesses
* Easily found gambling, narcotics and prostitution
6,130 posted on
04/05/2009 7:13:03 PM PDT by
nw_arizona_granny
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To: All
http://209.85.173.132/search?q=cache:x2Niw6wxxT4J:www.lulu.com/items/volume_33/525000/525449/1/print/525449.pdf+nursehealer.com&cd=6&hl=en&ct=clnk&gl=us&client=firefox-a
[Some of the links may be out of date]
This is the html version of the file http://www.lulu.com/items/volume_33/525000/525449/1/print/525449.pdf.
Google automatically generates html versions of documents as we crawl the web.
This is the html version of the file http://www.lulu.com/items/volume_33/525000/525449/1/print/525449.pdf.
Page 1
Tea Tree Oil: Safely Kill Infection While Numbing Pain
Copyright 2006 by Mary C Miller
http://www.nursehealer.com/
http://www.lulu.com/nursehealer
Page 1
Tea Tree Oil
Safely Kill Infection While Numbing Pain
An Article by
Mary C Miller
Page 3
Tee Tree herbal essential oil is something I’ve had a lot of
experience with, and can recommend for all kinds of
infections. Of course, as with any product, test with a tiny
amount for allergies before using it, and observe cautions.
If you’re not accustomed to using herbal essential oils,
please be aware that they are VERY potent. Some
sources state that essential oils are 250 TIMES more
powerful than dry herbs. You’ll never need to use more
than a few drops of essential oils for any application.
Here are a few things you might not know about Tea Tree
Oil.
Melaleuca alternifolia, or Australian tea tree oil as it is
more commonly known, is a native Australian plant. It can
be used full-strength topically, unlike most essential oils,
unless the person has a sensitivity to it.
Tea Tree Oil acts as a mild anesthetic to relieve pain while
treating infection as an antiseptic, antifungal, antiviral,
antibacterial, antimicrobial germicide; but will not harm
healthy tissue. (Avoid the eyes, of course.)
For an ear infection, place a few drops on the oil into the
ear canal and let it soak in for several minutes.
For an abscessed tooth, take a cotton-tipped swab with a
few drops of tea tree oil, and gently massage the oil into
the tooth and gum.
For an ingrown toenail, apply a few drops of oil directly or
rub it in gently with a swab.
For sore throat and tonsillitis or mouth ulcers, add a few
drops to your warm gargle.
Page 4
For ringworm or athlete’s foot, apply tea tree oil directly to
the skin using a soft gauze or cotton ball.
For dandruff, massage a few drops of the oil into the
scalp, leave for 30 minutes, then rinse.
A drop of tea tree oil can be applied directly to an insect
bite or sting for immediate relief of pain and itching, and to
prevent infection.
The aroma of tea tree oil is very antiseptic and pungent;
so you’ll want to wash your hands immediately after
application and take care not to spill any. The taste is
equally strong; but if you have an abscess tooth, you can
get past that. We’ve used tea tree oil for years in my
family, and cured many infections before getting to the
doctor or dentist.
Most infections can be cleared up with only a few
applications. Many times a single application is all that is
required. Rarely are more than three applications needed
to completely heal an infection.
There are varying grades of tea tree oil; so check the label
to get the best product for your money. You want a low
Cineole number (3 percent or less) and a high Terpinen-4-
ol number (37 percent or more.)
There is now a caution for use on young boys because tea
tree oil may produce an estrogen-like effect that could
lead to gynecomastia.
Page 5
More Resources:
Holistic Online Directory of Essential Oils: Tea Tree
Oil
http://www.holisticonline.com/Aromatherapy/aroma_ess-
oil-tea-tree-oil.htm
All Natural.Net Herbal Encyclopedia: Tea Tree Oil
http://www.allnatural.net/herbpages/tea-tree.shtml
Sun Spirit Aromatherapy: Tea Tree Oil Articles
http://www.sunspirit.com.au/teatree.htm
Molly’s Herbals: Tea Tree Oil
http://fiascofarm.com/herbs/teatree.htm
PDR Health: Tea Tree Oil
http://www.pdrhealth.com/drug_info/nmdrugprofiles/herbal
drugs/102757.shtml
The Healing Properties of Tea Tree Oil
http://www.life.ca/nl/52/teatree.html
Article on gynecomastia
http://www.newsmax.com/archives/articles/2006/7/17/213
024.shtml
Page 6
Tea Tree Oil: Safely Kill Infection While Numbing Pain
Copyright 2006 by Mary C Miller
http://www.nursehealer.com/
http://www.lulu.com/nursehealer
Page 6
Further Reading:
“Prescription for Nutritional Healing”: “A Practical A-Z
Reference to Drug-Free Remedies Using Vitamins,
Minerals, Herbs and Food Supplements” by James F.
Balch & Phyllis A. Balch
“Essential Oils”: “An introductory guide to the healing
power of essential oils” by Sara Rose
“Nature’s Antiseptics: Tea Tree Oil and Grapefruit
Seed Extract” by C.J. Puotinen
“Australian Tea Tree Oil First Aid Handbook”: “101
Plus Ways to Use Tea Tree Oil” by Cynthia Olsen
Page 7
Tea Tree Oil: Safely Kill Infection While Numbing Pain
Copyright 2006 by Mary C Miller
http://www.nursehealer.com/
http://www.lulu.com/nursehealer
Page 7
NurseHealer Network
NurseHealer.com
http://www.nursehealer.com/
Books and Articles by Mary C Miller
http://www.lulu.com/nursehealer
NurseHealer Podcast
http://www.nursehealer.com/Podcast.htm
NurseHealer eBay Store
http://stores.ebay.com/NurseHealer?refid=store
Copyright Notice
Copyright (C) 2006 by Mary C Miller.
Copies of this article and portions thereof may be reproduced and
distributed for noncommercial use provided that the author,
source, and copyright notice are included on each copy.
This article is available for download and in print from:
http://www.lulu.com/nursehealer
6,131 posted on
04/05/2009 9:07:44 PM PDT by
nw_arizona_granny
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To: All
[Most of the Nurse Healer files have disappeared, so if this is the information that you want, get it now....granny]
http://web.archive.org/web/20011231005229/www.nursehealer.com/Recipes20.htm
Recipe File #20
Recipes from Food Storage Recipes Email List #1
(February, 2001)
FS Recipes List
http://groups.yahoo.com/group/FSRecipes
Cracked Wheat Patties
2 c. cooked cracked wheat
2 Tbs. dry milk powder
1/2 c. chopped onion
1 Tbs. dried parsley
2 tsp. chicken or vegetable bouillon
Cracked wheat: Place 1 c. finely cracked wheat (sifted to remove all flour) in 1 3/4 c. warm water. Cook over high heat until mixture comes to a full rolling boil. Cover pan, remove from heat and let sit 15 minutes. Wheat should have absorbed all the water and be tender, dry and fluffy. Makes 2 cups.
Mix all ingredients. Drop by tablespoon onto oiled frying pan. Brown on both sides. Delicious hot or cold. These can be made into hamburger-size patties and served on a bun or topped with cheese. The patties freeze well and reheat well. Try the toaster! Serves 4.
From TheFamily.com
http://www.thefamily.com/
Economy Pancake Syrup
Combine in saucepan:
1 c. brown sugar, lightly packed
3 c. water
5 tsp. cornstarch
Cook until slightly thickened.
Add:
1 tsp. maple flavoring
Store in refrigerator.
From “More-with-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7
Honey Mints
1 cup warm honey
4 drops peppermint oil
2-3/4 cups dried milk
Green coloring
Mix and knead until all milk is absorbed. Pull like taffy, stretch, cut.
From Silverdale, Washington Stake
http://home.sprintmail.com/~munchkins/
Old Fashion Corn Bread
2 eggs
2 c. freshly ground corn
2 cups milk, about (to form a batter)
3/4 c. ground wheat berries
2 level Tbs. sugar
4 level tsp. baking powder
Grind corn kernels according to directions. Beat the eggs well, add the milk and sugar, mix well the flour and baking powder with corn meal to form a soft batter. You may need to add additional cornmeal from the recipe to get the right mixture. Bake in shallow, well-greased pan in a moderate oven (approximately 350 F. degrees) about half an hour.
From “Cooking and Baking with Freshly Ground Grains” by Christine Downs
http://www.urbanhomemaker.com/items/books/healthyeating/cookingbakinggrains.htm
http://www.nutritionlifestyles.com/dbook.htm
http://www.sportssolutionsinc.com/y2k-cookbooks.html
Roasted Wheat Berries (from Ethiopia)
Heat a small amount of oil in skillet. Add wheat berries (whole wheat) and pop like popcorn. They don’t actually pop, but will puff up. Serve hot with salt.
From The “More-with-Less Cookbook” by Doris Janzen Longacre ISBN 0836117867
Whole Wheat Noodles
2 c. freshly ground wheat berries
6 eggs
1 tsp. salt
1 tsp. vegetable oil
boiling broth or water
In a large bowl, place the eggs and beat thoroughly. Add salt, oil and freshly ground flour. Mix well. Place flour mixture on a floured board. Place wax paper over flour mixture. Roll out dough to 1/8” thickness. With pastry cutter or sharp knife cut dough into long strips. Place strips in boiling broth or water for 5 - 7 minutes or until done.
From “Cooking and Baking with Freshly Ground Grains” by Christine Downs
http://www.urbanhomemaker.com/items/books/healthyeating/cookingbakinggrains.htm
http://www.nutritionlifestyles.com/dbook.htm
http://www.sportssolutionsinc.com/y2k-cookbooks.html
Whole Wheat Buns
1 c. plus 3 Tbs. Warm water
1/3 c. oil
1/4 c. sugar or honey
2 pkg. Yeast (2 Tbs.)
Combine the above ingredients. Let rest 15 minutes. (Mixture will double).
Then add:
1 tsp. Salt
1 beaten egg
3 1/2 c. whole wheat flour
Mix well. Roll ¾” thick and cut into 10-12 4” rounds. Place on cookie sheet and let rise 10 minutes. Bake at 425 degrees for 10 minutes or lightly browned.
From “A Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks
ISBN: 1880328232
Peanut Butter Bread
2 c. (280 g) white flour
1/3 c. (64 g) sugar
2 tsp. Baking powder
1/4 tsp salt
3/4 c. (1 ¾ dL) peanut butter
1 c. (1/4 L) milk
1 egg, well beaten
Preheat the oven to 350 degrees F. (180 degrees C). Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.
From “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Rice Bread (with sprouted rice)
2 c. sprouted rice, ground
1/2 c. filberts, chopped
1 Tbs. Dill seed
1 tsp. Salt (optional)
Rice or soy flour, if necessary, to make a stiff, adhesive dough
Fine grind rice. Mix all and knead, adding flour only if necessary for a stiff, binding dough. Form into a loaf, place in oiled dish or wax paper, set aside a few hours or overnight. Refrigerate, slice and warm, serving on warm plates.
From “The UNcook Book: Raw Food Adventures to a New Health High” by Elizabeth & Dr. Elton Baker
ISBN: 0937766054 OR 1579010091
Baking Powder Biscuits (wholegrain)
2 c. wheat or rye flour
1 tsp. Salt
3 tsp. Baking powder
4 Tbs. Shortening
1 c. milk (approximately)
Sift wheat or rye flour, measure, add salt and baking powder and sift again. Blend in shortening, then add enough milk to make a moist dough. Turn onto a wheat floured board, pat or roll out to ½ inch thickness, cut out biscuits and bake at 475 degrees for about 15 minutes.
From “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton
ISBN: 0865474850
Spaghetti Bravissimo
1 envelope Onion Soup Mix
1 pkg. (8 oz.) spaghetti
1 1/2 qts. boiling water
1 lb. ground beef
1 can (8 oz.) tomato sauce
1 can (7 oz.) tomato paste
1 Tbs. Parsley Flakes
1 tsp. Oregano
1/2 tsp. sweet basil
In large saucepan, combine onion soup mix and spaghetti with water; cook 20 minutes or until spaghetti is tender. Do not drain. In large skillet, brown meat; stir in tomato sauce and pasta, parsley, oregano, and basil. Add to spaghetti and heat through. Yield: 4 servings.
From Lipton Onion Soup Mix package
Biscuit Mix (Homemade)
10 c. flour
1 2/3 instant nonfat dry milk
1/3 c. baking powder
2 1/2 tsp. salt
1 2/3 c. shortening
Mix dry ingredients thoroughly in a large container. Cut in shortening until fine crumbs are obtained. Store tightly covered, in refrigerator. Use within 3 months.
Biscuits (Using Biscuit Mix above):
3 c. biscuit mix
2/3 c. water
Preheat oven to 425 F. Stir most of the water with the mix. Add more water to make a soft dough that is not too sticky to knead. Knead dough 15 times on a lightly floured surface. Pat or roll dough into a square about 7 x 7 inches. Cut into 16 pieces and place on ungreased baking sheet. Bake until lightly browned, about 12 minutes.
From http://recipes.alastra.com/dry-mixes/biscuit-mix01.html
Arielle’s Recipe Archives have LOADS of great food storage recipes online http://recipes.alastra.com/
Crockpot Bean Soup
3 cups any dried beans
1 med. Onion
1/4 tsp. garlic powder
1/4 c. dried soup blend
1/4 tsp. savory seasoning
2 stalks chopped celery
Sort and wash the beans. Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full. Add remaining ingredients, turn the crockpot on high and let it simmer all day. If you are cooking in a kettle, simmer for about 3 to 4 hours. Check occasionally to see if more water is needed. Do not salt beans until they are soft.
From “Cookin with Home Storage” by Peggy Layton and Vicki Tate
ISBN: 1893519015
http://www.ut-biz.com/homestoragecookin/
Soda Crackers
2 c. flour
1 tsp. salt
1/2 tsp. soda
2 Tbs. margarine
2/3 c. sour milk or buttermilk
Preheat oven to 375 degrees. Combine in bowl flour, salt, and soda. Cut in margarine. Stir in sour milk or buttermilk. Round dough into a ball and knead a few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay sheets of dough on ungreased flat baking pans. Sprinkle with salt and prick with fork. Cut into 1 1/2” squares with sharp knife or pizza cutter. Bake 10-12 minutes, or until lightly browned. Makes about 1/2 lb.
Option: Add 1 c. shredded cheese for cheese crackers.
From “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter
ISBN: 0836117867
Mock Apple Pie (aka Soda Cracker Pie)
1 1/4 c. sugar
1 1/2 c. water
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. cream of tartar
3 tsp. vinegar
Lump butter
16 soda crackers (ordinary saltines)
Unbaked 2-crust pie shell
Bring sugar, water, cinnamon, nutmeg, cream of tartar, vinegar and butter to a boil. Add soda crackers which have been broken into halves or quarters. Pour into pie shell. Place top crust on and bake for 30 minutes at 400 degrees F. May be eaten plain or served with whipped cream or ice cream. Makes 1 pie (2-crust)
From al old magazine my mother had that has been lost, and name unknown.
(My family LOVES this! It really tastes like apple pie, but is softer to cut.)
NurseHealer.com
Copyright © by Mary C Miller
6,132 posted on
04/05/2009 9:41:56 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20011231004655/www.nursehealer.com/Recipes18.htm
Recipe File #18
Dried Food Recipes
The answer to “What do I do with my stored dehydrated foods?”
Curried Beef Turnovers
3 lbs. Lean ground beef
12 oz. (2-1/4 cups) Onion, chopped
6 oz. (1-1/2 cups) Sweet red peppers, chopped
1/4 cup Curry powder
1 lb. 8 oz/ (1-1/2 qt.) Dehydrated potato granules
2 tsp. Salt
1-1/2 qt. Beef broth
8 lbs. Pastry, prepared
Milk or Half-and-Half as needed
Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring mixture to boil; mix well and set aside. Roll and cut pastry into 6-inch rounds. Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half; seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust wih fork to allow steam to escape. Brush tops with milk or half-and-half, if desired. Bake at 400 degrees F 12 to 15 minutes or until tops are browned. Serve to eat out-of-hand. Makes 48 servings.
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Harvest Cake
2 3/4 C. Dried Apples (soak in warm water for about an hour)
2 C. Sugar
3 C. Flour (can use white or whole wheat or comination)
1 C. Oil
1 C. Chopped Nuts (optional)
2 tsp. Soda
2 tsp. Vanilla
2 Eggs
Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour. Mix and bake in greased & floured tube pan for 1 hour in 350 degrees oven.
From Pittsburgh North Stake
http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Crockpot Bean Soup
3 cups any dried beans
1 med. Onion
¼ tsp. garlic powder
¼ c. dried soup blend
¼ tsp. savory seasoning
2 stalks chopped celery
Sort and wash the beans. Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full. Add remaining ingredients, turn the crockpot on high and let it simmer all day. If you are cooking in a kettle, simmer for about 3 to 4 hours. Check occasionally to see if more water is needed. Do not salt beans until they are soft.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Split Pea Soup
1 pound dried split peas (soaked over night)
1 chopped yellow onion
2 shallots
2 cups chopped celery
2 cups chopped carrots
6-8 cups beef broth
½ pound chopped pepper bacon (or crumbled spicy Italian sausage)
1 dash worcestershire
1 bay leaf
dill to taste
rosemary to taste
malabar pepper to taste
white pepper to taste
chopped garlic to taste
mustard to taste
sea salt to taste
Cook bacon in large stew pot, pour off most of the fat, but keep some and add garlic, shallots and onion. Sautee with bacon until onions are glassy. Add broth, peas, carrots, celery, bay leaf, worcestershire, and simmer for an hour or so. Then add dill, mustard, both peppers, sea salt, and simmer for another hour or until veggies begin to fall apart. Serve with dollop of sour cream, a sprig of fresh dill, and baby peas sprinkled on top, with crusty bread.
From Newsgroups: alt.cooking-chat
Fresh Fennel With Sun-Dried Tomatoes
1/2 cup julienned sun-dried tomatoes
2 large bulbs fresh fennel (about 3/4 pound)
2 tablespoons chopped fresh basil leaves
3 tablespoons pitted, chopped Nicoise or Kalamata olives
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Either purchase sun-dried tomatoes that are already rehydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.) Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp.
From - StarChefs
http://www.starchefs.com/
(recipe from The ‘21’ Cookbook, Michael Lomonaco, Doubleday © 1995)
Whole Milk
1 c. water
1/3 c. powdered milk
Blend thoroughly before using in recipes of drinking.
From - “Cookin’ With Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Apples, Dry
To rehydrate dry apples:
Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Dried Apple Cakes
1/2 lb dried apples, chopped
4 cups water
1 cup sugar
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cups margarine
Cook dried apples in 4 cups water until tender. Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly, pat or roll to a 12x18in rectangle. Sprinkle with apples. Roll, starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Trading Post Pasta Skillet Dinner (Dried Foods)
1 dehydrated beef patty OR 1 cup ground beef gluten OR 1 cup mock hamburger (TVP)
1 ½ cup elbow macaroni
2 Tbs. Dehydrated green peppers
1 cup tomato powder OR 2 cans tomato sauce
¼ cup dehydrated celery
2 Tbs. Dehydrated sweet corn
¼ cup dehydrated onions
Chili powder to taste
Italian seasoning to taste
Salt to taste
Pepper to taste
Reconstitute beef and vegetables. Boil macaroni until tender. Drain. Break beef into pieces. Saute with onions, green pepper, and celery. Add tomato sauce, corn and seasonings and water as needed. Simmer 5 – 10 minutes. Add cooked macaroni and mix well.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Dehydrated Soup Mix
2 C. Whole Wheat Couscous
1C. Dehydrated Bean Flakes (pinto, black bean, etc.)
1C. Dehydrated Soup Flakes (vegetable mix, cabbage, tomato, carrot, etc.)
1/2 C. Nutritional Yeast (not brewer’s yeast)
1/4C. Vegetable Broth Powder (a green one like spinach, etc. is nice)
2 tsp. Herb Pepper
2 tsp. Dried Oregano
2 tsp. Dehydrated Onion Flakes
1 Tbs. Salt
Mix ingredients and store in sealed air-tight container. To prepare, mix with boiling water, about 1:4 (soup: water), depending on desired thickness, simmer for 2 to 3 minutes and let stand, covered, at least 5 minutes before serving.
From Pittsburgh North Stake
http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Chicken a-la-King (Dried Foods)
1 1/2 cups chicken or chicken TVP
2/3 cup butter or margarine powder
1 Tbs. chicken bouillon
1/4 cup dehydrated onion
1/4 cup dehydrated mushrooms
2 Tbs. dehydrated green peppers
1/3 cup oil
1 1/3 cup milk
1/2 tsp. salt
1/8 tsp. tumeric
1/3 cup flour
1 1/3 cup water
Cut chicken into small chunks or rehydrate TVP. Heat oil in skillet and saute reconstituted vegetables. Blend in flour, margarine powder and spices. Dissolve bouillon in water and add to vegetable mixture. Add milk. Heat until it boils and boil one minute. Serve over rice.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Sun Dried Tomato Primavera Pasta
1 1/2 cup (6 oz.) seasonal sliced vegetables
1/2 tsp. minced garlic
2 tsp. olive oil
1/4 cup chicken or vegetable broth
1/4 cup (1 oz.) Valley Sun Products Julienne cut Sun Dried Tomatoes
Salt & Pepper to taste
1 1/2 cups hot cooked bowtie pasta
Grated Parmesan cheese
Sauté seasonal sliced vegetables and minced garlic in olive oil. When tender crisp, stir in chicken or vegetable broth and Sun Dried Tomatoes. Simmer 30 seconds, season with salt and pepper, then immediately toss with hot cooked bowtie pasta. Top with grated Parmesan cheese. Serves 1.
From - Valley Sun
http://www.valleysun.com/
Herbed Potato Chicken
8 oz. Dehydrated potato flakes
1/2 cup Dried parsley flakes
2 Tbs. Dried thyme leaves
1 Tbs. Garlic salt
8 oz. Flour
1/4 cup Cajun seasoning
1 tsp. Salt
1 tsp. Ground pepper
24 pieces (5 to 6 oz. each) Chicken breast
2 cups Milk
Vegetable Oil as needed
Mix potato flakes, parsley, thyme and garlic salt. In separate bowl; mix flour, Cajun seasoning, salt and pepper. Dip chicken in seasoned flour, then in milk, then in seasoned potato flakes. Pan-fry in oil until browned. Place on baking sheet and bake at 375 degrees F, 12 to 15 minutes or until fully cooked.
Serving suggestions:
* Spread cut sides of hamburger bun with dressing of choice, place cooked chicken on bottom half, top with lettuce and serve with sliced tomato and pickles.
* Serve chicken with mashed potatoes and vegetables.
Variations:
* Sliced cod, snapper or pork tenderloin may be substituted for chicken. Makes 24 servings.
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Basic Muffins (with dried eggs)
2 1/2 Tbs. dried whole egg
4 1/2 Tbs. baking powder
3/4 tsp. salt
3 Tbs. sugar
1/4 c. melted shortening
1 2/3 c. water
3/4 c. dried milk
1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl,
combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to
moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20
minutes. — Makes 12 large or 14 medium muffins.
Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola.
From - “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Apricot Nut Bread, Steamed
1 1/2 cups dried apricots
2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sugar
1 1/2 cups milk
2 eggs, slightly beaten
2 tbs grated orange peel
2 tbs olive oil
1 cup whole wheat flour
2 cups chopped walnuts
Place the apricots on a chopping block and chop finely. Mix flour, baking powder, baking soda, salt, and sugar together in large pot. combine milk, eggs, orange peel, and oil in a medium pot. Add to flour mixture and add whole wheat flour. Mix well. Add apricots and walnuts. Mix well. Divide mixture evenly into two well greased and floured 1 lb coffee cans, cover tightly with foil. Place into large clean pot, add 3 cups water, cover with lid and steam for 2-3 hours.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Sun-dried Tomato Dip
1/4 Cup sun-dried tomatoes
balsamic vinegar
1/3 Cup sour cream
1/3 Cup mayonnaise
1/3 Cup plain yogurt
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried)
1/4 Cup green olives, chopped
Place tomatoes in a small bowl and add balsamic vinegar until just covered. Allow to soak for about an hour. Remove tomatoes from vinegar and drain well. Chop finely and mix with other ingredients. Keep in refrigerator until ready to serve. Makes 16 Servings.
From Low Carb Luxury
http://www.lowcarbluxury.com/
Chow Wagon Beef Stew (Dried Foods)
1 cup beef flavored gluten OR TVP OR hamburger
2 cups dried potatoes
2/3 cup dried carrots
1/2 cup dried peas
1 cup dried onions
2/3 cup beef bouillon
1/2 cup flour
1/2 tsp. pepper
10 cups water
Bring water to a boil in a large kettle. Add the vegetables, bouillon, flour, and pepper. Cook on medium until the vegetables are tender and the stew is smooth and thick. Add the meat or gluten the last 10 minutes of cooking time. The hamburger needs to be browned and crumbled.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Pioneer Soup
2 quarts Water
2 Shank Bones
1-1/4 C. Dry Soup Mix
1 tsp. Salt
2 Carrots, sliced (can use dehydrated ones)
2 Celery Stalks, chopped
1 (15 oz) Can Tomato Sauce
Measure water in large kettle. Add shank bones, soup mix and salt. Bring mixture to a boil. Reduce heat so soup will simmer for 1½ hours. Remove bones and meat. Add carrots, celery, cabbage, and tomato sauce. Simmer 20 minutes more. Trim meat, chop and add to soup.
From Pittsburgh North Stake
http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Sweetened Condensed Milk
3/4 c. non0instant powdered milk (1 1/3 c. instant)
3/4 c. sugar (granulated)
1/2 c. hot tap water
2 Tbs. margarine or butter
Melt margarine in hot water, place hot water in blender. With blender going, add sugar and powdered milk; blend until smooth. (Makes about 14 oz.). It can be stored up to 2 weeks in the refrigerator.
NOTE: This recipe can be used in place of one 16 oz. can of sweetened condensed milk in any recipe and you won’t know the difference.
From - “Cookin’ With Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Potato Dinner Rolls
2 cups Warm water (105 to 115 degrees F)
1/2 oz. (14 g) Active dry yeast
8 oz. (1-1/2 cups) Dehydrated potato flour
1/2 cup Granulated sugar
2 tsp. Salt
3/4 cup Butter or margarine
3 Eggs
2-1/2 lb. (2-1/2 qt.) All-purpose flour
Dissolve yeast in warm water. combine potato flour, sugar and salt in mixer bowl; mix well. Add dissolved yeast mixture, butter and eggs; mix well. Beat in 6 to 8 cups flour. Gradually mix in remaining flour to make soft dough. Using a dough hook, mix 7 to 8 minutes or until dough is smooth and elastic. Place in a greased bowl, turning to coat all surfaces of dough. Cover and let rise in warm place about 1-1/2 hours or until doubled in bulk. Punch down and shape into 2-inch balls. Place in a lightly greased sheet pan about 1 inch apart. Cover and let rise in warm place about 1 hour until doubled in bulk. Bake at 400 degrees F 15 to 20 minutes or until browned and rolls sound hollow when lightly tapped on top.
Tips: Dough keeps well in refrigerator. Refrigerate after first rising. Return to room temperature before shaping and baking.
Rolls may be frozen after cooling completely. Wrap in freezer bag. Reheat in foil at 350 degrees F 15 to 20 minutes.
Makes 6 dozen.
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Fruit Honey Candy
1/4 c. dried prunes
1/4 c. dried apricots
1/4 c. dried figs
1/2 c. chopped nuts (or coconut)
1/2 c. dates
1/2 c. raisins
1/3 c. honey
Let clean dried prunes and apricots stand in boiling water for 5 minutes. Run all the fruit through a food chopper. Add honey. With buttered hands, shape into balls. Roll in chopped nuts or coconut. Nuts may be added or other dried fruits, like peaches or pears substituted.
From - “The Wonderful World of Honey” by Joe Parkhill ISBN: 0936744014
Sun-Dried Tomato and Bow Tie Pasta
1/4 cup dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun dried tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta
Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
From - Holiday Recipe
http://holidayrecipe.com/
Cheese Sauce
1 ½ Tbs. Dry butter powder or 1 ½ Tbs. Margarine
½ cup powdered milk
1 ½ cup water
½ cup powdered cheddar cheese powder
1 ½ Tbs. Flour
¼ tsp. Salt
¼ tsp. Paprika
Mix all dry ingredients together except cheese powder. Add water gradually, stirring until blended. Bring to a boil and cook, stirring constantly, 1 to 2 minutes. Add powdered cheese and stir until smooth. Combine your favorite cooked vegetable with the sauce and pour over rice, or macaroni, this makes a good macaroni & cheese dinner.
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Apricot Whole Wheat Bread
3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups milk
1 cup honey
1 egg, slightly beaten
2 tablespoons salad oil
1 cup chopped dried California apricots
1 cup chopped walnuts
In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 9¾ x 13¾ loaf pan. Bake in 350ƒ oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)
From Zoria Farms
http://zoria.com/
Split Pea Soup
1 Tablespoon Olive Oil
2 Cloves Garlic, Minced
½ Onion, Chopped
2 Stalks Celery, Chopped
2 Large Carrots, Diced Into Cubes
8 Cups Vegetable Or Chicken Broth
2 Cups Dried Split Peas
2 Tablespoons Parsley, Minced
½ Teaspoon Each-Thyme and Marjoram
1-2 Tablespoons Soy Sauce
Sauté the onions, garlic, carrots and celery until soft, set aside. In a large stock pan bring the broth to a boil and add the split peas. Cover and simmer for 30 minutes, stirring occasionally. Add the sautéed vegetables and simmer uncovered for another 15 minutes. Add the herbs and soy sauce (to taste) and cook another 5 minutes. Makes 6 servings.
From Newsgroups: alt.religion.christian.presbyterian
Carrots, Dry
To rehydrate dry carrots:
Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Creamy Potato Soup
4 tbs. Margarine or Butter
1-1/2 tbs. Instant Chopped Onion (dry)
1-1/2 tbs. Salt
1/2 tsp. Celery Salt
1/8 tsp. Pepper
4-1/2 C. Milk (dry milk reconstituted can be used)
2-1/2 C. Chicken Broth
1-1/3 C. Instant Potato Pearls
Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chicken broth. (Soup should be consistency of heavy cream.) Garnish each serving with paprika and parsley.
From Pittsburgh North Stake
http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Dried Apricot Pie
Dried apricot pie filling:
2 1/2 cups dried apricots
Water
1 cup sugar
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca
Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.
Pie Crust:
2 cups All Purpose Flour
2/3 cups Crisco
1/8 teaspoon salt
1/4 cup ice water with 1 tablespoon vinegar
Cut Crisco into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH. Roll 1/2 of dough into thin pie crust shell. Place shell into ungreased 9” pie pan. Fill shell with Dried Apricot Pie Filling. Roll last 1/2 of dough into top crust and cover filling. Crimp edges of top and bottom dough with fingers to close. Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar. Bake at 400ƒ for 40-45 minutes or until the crust is golden brown. Yields one 9” apricot pie.
From Zoria Farms
http://zoria.com/
Cream of Celery Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 cup dehydrated celery
1 Tbs. Minced onion
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Eggs, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup water until creamy. Then add 3/4 cup more water and let stand 15 minutes. Cook as usual. Makes 2-4 servings. If desired, add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding water. For crepes, increase water to 1 cup and add 1 cup flour sifted with 1 tsp. baking powder. Cook in medium hot buttered pan until golden.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Dried Fruit Balls
1/2 c. dried peaches
1/3 c. dried apricots
2 Tbs. graham cracker crumbs
1/2 c. whole, pitted dates
1/3 c. golden raisins
In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Potato Crab Cakes (dehydrated potato recipe)
3 lb. 3 oz. (2-1/4 qt.) Dehydrated potato granules
1 qt. Water, boiling
1 qt. Milk, hot
2 lb. (2 qt.) Red onion, chopped
1 lb. (1 qt.) Sweet red pepper, diced
1 lb. (1 qt.) Celery, diced
1/2 cup Garlic puree
1 cup Fresh basil, chopped
1/4 cup Fresh parsley, chopped
1 Tbsp. Salt
1/2 tsp. Ground pepper
1 lb. 8 oz. (1-1/2 qt.) Cheddar cheese, shredded
2 lb. (1-1/2 qt.) Crab meat, chopped
1 tsp. Bottled hot pepper sauce
Vegetable oil as needed
Whip potato granules into boiling water and hot milk in mixer bowl until fluffy. Combine all ingredients except oil; mix well. Form into 3-ounce patties. For each order, pan-fry both sides of 2 patties in oiled non-stick pan until golden. Makes 48 Servings (2 cakes per serving).
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Ranch House BBQ Beef (Dried Foods)
2 cups beef flavored gluten, TVP OR dehydrated beef patty
1 cup dehydrated tomato powder
1/2 cup dehydrated onion (reconstituted)
1/4 cup brown sugar
1/2 cup vinegar
1/2 cup worcestershire sauce
2 tsp. dry mustard
2 tsp. salt
6 cups water
In saucepan mix water and tomato powder until smooth. Add rest of the ingredients and cook over low heat, covered for 30 to 45 minutes. Stir frequently. Add water if thickens too much. Serve over rice or on hamburger buns.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Sun Dried Tomato Vegetable Stir-Fry
1 cup Valley Sun Products Julienne cut Sun Dried Tomatoes
1/4 cup soy sauce
2 tsp. minced garlic
1 1/4 lbs. stir-fry frozen vegetable mix (or frozen broccoli & carrots)
Spoon Valley Sun Products Julienne Cut Sun Dried Tomatoes into measuring cup. Measure tomatoes with oil as you scoop into cup. Place tomatoes into warm skillet. Add soy sauce and minced garlic to the tomatoes. Stir well. Add frozen vegetables, stir well. Cover and cook 5 minutes over medium high heat until vegetables are almost thawed. Uncover. Stir well. Cook, stirring frequently 2-3 minutes until vegetables are hot. Do not over-cook.. Vegetables should be tender/crisp.
From - Valley Sun
http://www.valleysun.com/
Apricot Nut Supreme Brownies
4 oz. white chocolate or white baking bars
1/3 cup margarine
1/2 cup sugar
2 eggs
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided
1/2 cup California dried apricots, quartered and divided
1/2 cup slivered almonds, divided
Preheat oven to 350ƒ F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2” X 7” X 1 1/2” pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies. Optional: Drizzle top of brownies with melted white or dark chocolate.
From Zoria Farms
http://zoria.com/
Whole Wheat Pancakes
2 cups wheat flour
2 tsp. Baking powder
4 Tbs. Sugar
5 Tbs. Dried whole egg
6 Tbs. Dried milk
½ tsp. Salt
2 cups & 5 Tbs. Water
4 Tbs. Oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping.
From “Cookin’ with Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Dried-Apple Tart with Crisp Crumble Topping
12 ounces dried apples
1/4 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
4 (3-inch) cinnamon sticks
6 tablespoons cold, unsalted butter, cut into
1/4-inch pieces
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 recipe pastry dough of your choice, rolled out and fit into an 11-inch tart pan with a removable fluted rim
Whipped cream or vanilla ice cream as garnish
In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered. Preheat oven to 375 degrees F.
In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.
From GMA Food Correspondent Sara Moulton. Adapted from a Gourmet Magazine recipe.
From - WCHS TV
http://www.wchstv.com/gmarecipes/xgivdiredappletart.html
Skillet Potato Dinner (Fresh or Dried Foods)
Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain. Heat margarine and fry potatoes
with choice of the following:
1- dehydrated onions
2- dehydrated broccoli
3- canned, stewed tomatoes
4- dehydrated cheese
5- chili
6- meat of choice: bacon bits, sausage gluten, canned chicken, etc.
Season to taste.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Cornbread
3/4 C Cornmeal
1 Tbs. Dried Eggs, Equiv. 2 Eggs
3/4 C Flour
4 Tsp. Baking Powder
1/4 C Sugar
3/4 Tsp. Salt
2 T Dry Milk
1/4 C Shortening
Combine dry ingredients and store in a sealed container until ready to use. Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 degrees. F.)
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Cream of Mushroom Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 cup dehydrated mushrooms
1 Tbs. Minced onion
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened.
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Oriental Chicken Fried Rice
2 C. Cooked White Rice, cooled
1/2 C. Finely Diced Onions (you may substitute rehydrated dry)
1/4 C. Rehydrated freeze dried or air dried Green Peas
1 C. Rehydrated shredded carrots (or fresh)
1/4 C. Oil or Shortening
1 tsp. Peanut Butter
1/2 C. Chopped Cooked Chicken
2 tsp. Soy Sauce
2 Eggs, equivalent in dehydrated egg powder
Spices to taste, including garlic, tumeric, hot pepper
In a large, heavy frying pan, heat oil. Add rice, onions, chicken, and carrots. Stir frequently with spatula until rice begins to lightly brown. Add peanut butter (no, it doesn’t taste weird), soy sauce, peas, and spices. Continue stirring wile flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring with spatula until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustard sauce.
From Pittsburgh North Stake
http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html
Apricot Pumpkin Muffins
2 cups buttermilk baking mix
1/2 cup chopped California dried apricots
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1 egg
In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400ƒ F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins.
From Zoria Farms
http://zoria.com/
French Toast (with Dried Eggs)
6 Tbs. dried whole egg
1 c. water
1/4 c. dry milk
1/4 tsp. salt
6 slices of bread
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
Beat the dry egg with the dry milk and water. Add salt. Dip each slice of bread in egg mixture and fry. It’s good to add a bit of cinnamon and sugar to the egg mixture. Top the french toast with syrup, jam, or fresh fruit. Stale bread makes the best french toast.
From - “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Split peas
Bring 4 parts water and 1 part regular green split peas to boil. Reduce heat, then simmer one and a half hours.
From - Noah’s Pantry
http://www.noahspantry.com/
Cream of Chicken Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 cup small pieces of cut up chicken
1 Tbs. Minced onion
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened.
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Greek Potato Salad with Dried Tomatoes
1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup (1 1/2 ounces) dried tomato halves, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives
Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.
From - Recipe Dude
http://recipedude.com/
Pork Roast with Country-Style Stuffing
3 5/8 lbs. Potato Pearls® Country StylePotato Pearls® Country Style
5 1/2 qts. Water, boiling
1 cup Butter
3 lbs. Onion, finely chopped
3 lbs. Mushroom, finely chopped
2 lbs. Celery, chopped
1 1/2 cups Sage, dried
2 tsp. Salt
6 Eggs, beaten
3 cups Cream, heavy
16 lbs. Pork loin, boneless
3 Pork back fat strips
3 qts. Apple cider
Salt and Pepper as needed
Preheat conventional oven to 500°F. Stir Potato Pearls® Country Style into boiling water (potatoes will be very thick.) In skillet, melt butter. Add onions; cook until soft. Add next 4 ingredients. Cook, stirring occasionally, until vegetables are soft and liquid has evaporated (about 30 minutes). Stir into prepared potatoes. Stir in eggs. Strain cooking juices into saucepan. Skim off fat. Heat to boiling; cook until thickened. Stir in cream. Cook over low heat until thickened. Season with salt and pepper. For each roast, turn fat side down. Spread with 2 cups potato mixture. Roll roast into cylinder. Rub with salt and pepper; cover lean area with 1 strip fat. Tie roast at 1-inch intervals with string. Place in pan fat side up. Pour 1 quart apple cider over each roast. Cook until browned; reduce oven temperature to 350°F. Continue roasting for total time of 25 minutes per pound or until internal temperature reaches 150°F. Baste several times during cooking. Remove from oven; let cool 10 minutes before removing strings and carving into slices. Heat reserved potato mixture. Serve slices of roast pork with potatoes; serve cream gravy over all. Note: Internal temperature will continue to rise after roast is removed from oven. Yield: 50 servings.
From Basic American Foods
http://www.baf.com/
Cream of Corn Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 can cream-style corn (dried corn can be reconstituted and used)
1 Tbs. Chopped onion
Pepper to taste
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Apricot Health Bars
3/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup diced, dried apricots
1/2 cup chopped walnuts
1/2 cup shredded coconut
Preheat oven to 350ƒ F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen.
From Zoria Farms
http://zoria.com/
Onions, Dry
To rehydrate dry onions:
Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Peanut Butter and Fruit
1 cup creamy peanut butter
2 tablespoons honey
1/4 cup chopped dried apricots
1/4 cup chopped golden raisins
Hot toast or warm muffins
Blend together peanut butter and honey; stir in dried fruit. Store mixture in a tightly covered container at room temperature. To serve, spread on toast or muffins. Makes 1-1/2 cups spread.
(from Pantry Cooking by Cheryl Driggs)
Dried Apple Pie
2/3 to 3/4 lb quality dried apples
22 to 24 oz quality dry cider (see notes)
about 1 tsp ground cinnamon
about 1/2 tsp fresh-grated nutmeg
Vermont maple syrup (preferably Grade C), to taste.
1 pie crust, with extra for latticing
Preheat your oven (the impoverished student ALWAYS preheats the oven!) to a good pie-baking temperature. I think I usually use 350. Bake the pie shell until it’s about done. (This is a slightly unusual pie, as you’ll see, and it isn’t going to be in the oven long enough for the crust to cook later, so cook it now.) While the crust is cooking, put the apples into a coverable saucepan with the dry cider. Cook them, uncovered, a few minutes, until they begin to fluff up. If you want to fancify this up, you can add some dried cherries (I’d use sour ones, but it’s up to you), dried cranberries, or even raisins. It doesn’t need them, mind you, but I don’t think they’d hurt it. Add the cinnamon and nutmeg and maple syrup. Stir, cover, and cook 5 or 10 more minutes, until the liquid is just about completely absorbed. Watch the heat, or stir frequently to prevent it from burning. If the liquid fails to disappear, drain the apples before you pour them into the pie shell. You may also be able to reduce the liquid and pour it over the apples in the shell. I encourage you, when you’ve poured about half the apples into the crust, to place a liberal and pleasant number of fresh pecans atop them before you finish the pour. This provides a delicate and refreshing (etc.). Basically, if you want it a little bit richer, add pecans or maybe walnuts. Make a lattice over the top with the extra crust; bake until the lattice is done.
From - Bazilian Recipes
http://www.bazilians.org/recipes/recipe.dried.apple.pie.html
Potato Patties (with Dried Eggs)
3 1/2 c. mashed potatoes
1/4 c. margarine
1 tsp. salt
1/4 tsp. pepper
5 Tbs. dried whole egg
5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes.
From - “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Barbeque Beef & Saffron Potato Wrap
12 lbs. Flank or other steak, trimmed of excess fat
3 qts. Barbeque sauce, prepared, warmed
1 tsp. Saffron threads
2 Tbs. Lemon juice
1 lb. Potato Pearls® Extra Rich
1 gal. Water, boiling
2 tsp. Salt
1 lb. Baby spinach leaves
3 cups Cilantro leaves
3 cups Raisins
48 Floured tortillas, tomato or chili flavored, 10-inch
Grill or broil beef, 4 to 5 minutes per side for medium-rare, turning once. Let stand 5 minutes; cut into thin slices. Mix with barbeque sauce and keep warm. In small bowl, crush saffron threads into powder. Stir in lemon juice; let stand to soften. Whisk Potato Pearls® into boiling water. Stir in saffron mixture and salt; keep warm. Steam tortillas to warm and soften. For each serving, lay 1 tortilla on flat work surface and spread with 3 ounces prepared potatoes. Top with 1/2 cup spinach leaves and 2 to 3 ounces barbeque beef. Top beef with 1 tablespoon each of cilantro leaves and raisins. Roll tortilla to close. Hold wraps in steamtable pans. * Wraps can be enclosed in foil or paper to go. Yield: 48 servings.
From Basic American Foods
http://www.baf.com/
Cream of Bean Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
3 cups cooked dry beans
4 tsp. Chopped onion
4 tsp chopped peppers
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Corn Casserole, Indian
1 C. dried sweet corn
1/4 C. dried onions
1 C. tomato powder
3 T. dried green peppers
1C. dry bread crumbs
2 T. dried cheese
1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Mashed Potatoes with Sun Dried Tomatoes
4 cups (1 quart) Prepared mashed potatoes
1/2 cup Valley Sun Products Julienne cut Sun Dried Tomatoes
1 clove garlic
Prepare mashed potatoes as usual. Chop Sun Dried Tomatoes very fine (draining oil from tomatoes before chopping). Add tomatoes and minced or pressed garlic to mashed potatoes, mixing thoroughly. Serve hot. Makes 6-8 servings.
From - Valley Sun
http://www.valleysun.com/
Patriarch Potatoes and Ham (Dried Foods)
1 1/2 cups dehydrated potatoes
2 cups milk
1/4 cup margarine
1/4 cup flour
1/2 cup dehydrated cheese
1 MRE (Meals Ready to Eat) ham slice OR 1/2 cup ham TVP
salt and pepper to taste
Reconstitute potatoes. Combine milk, flour, margarine, salt and pepper. Simmer until thickened. Layer potatoes, ham and cheese. Pour sauce over top. Bake at 325 40 to 45 minutes.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Dried Fruit Pie
1 1/2 lb. sweet pastry
2 cups pitted prunes
2 cups dried apricots
1 cup golden raisins
1/2 cup dried apples
3/4 cup sugar
1/2 cup almonds or walnuts, chopped coarsely
4 oz. butter, melted
1 egg
sugar
apricot glaze
Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11” pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425 degree oven for 30 minutes. Reduce the heat to 375 degrees and bake the pie for 20-30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8.
From Tante Marie
http://www.tantemarie.com/
Cream of Onion Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
5 medium-sized cooked onions OR 1 ¼ cup dehydrated onions, rehydrated
salt and pepper to taste
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Potatoes, Dry
To rehydrate dry potatoess:
Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Ranchhand Jack’s Skillet Dinner (Dried Foods)
2 cups cooked whole wheat, cracked wheat OR rice
1 dehydrated beef patty, 1 cup ground beef gluten OR 1 cup mock hamburger
1 cup tomato powder
2 Tbs. dehydrated ground peppers
1/4 cup dehydrated onion
2 Tbs. dehydrated celery
salt and pepper to taste
Reconstitute all dehydrated vegetables and beef. Brown meat. Add sauce and rest of ingredients. Simmer 20 to 25 minutes.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015
Whole Wheat Pancakes (with Dried Eggs)
2 c. wheat flour
2 tsp. baking powder
4 Tbs. sugar
5 Tbs. dried whole egg
6 Tbs. dried milk
1/2 tsp. salt
2 c. + 5 Tbs. water
4 Tbs. oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping.
From - “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Sour Cream & Chives Mashed Potatoes
28 oz. Potato Pearls® Extra Rich
1/4 cup Buttermilk powder
1 Tbs. Salt
1 tsp. Onion powder
1/2 tsp. Garlic powder
1/4 tsp. Cayenne pepper
1 gal. Water, boiling
2 cups Sour cream
1/2 cup Chives, fresh, chopped, or 1/2 amount dry chives
Combine Potato Pearls® Extra Rich, with next 5 ingredients. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Serving Idea: Serve with grilled sausage and sautéed apples. Add remaining ingredients; mix until well blended. Keep warm until serving. Will hold on steamtable, covered, for 2 to 3 hours. Yield: 48 servings.
From Basic American Foods
http://www.baf.com/
Cream of Broccoli Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
2 cups fresh broccoli, chopped OR 1 cup dried broccoli, rehydrated
Onion, salt, and pepper to taste
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
Apricot-Applesauce Cake
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons ground allspice
1 teaspoon baking soda
1/2 cup sugar
1/2 cup shortening
1 cup applesauce
2 eggs
3/4 cup diced, dried apricots
1/2 cup chopped almonds
Confectioners’ sugar or dried apricots, cream cheese for garnish
Preheat oven to 350ƒF. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner’s sugar. Makes one 12-inch cake.
From Zoria Farms
http://zoria.com/
Dehydrated Green Beans
Dehydrated green beans are frozen before dehydration to preserve the natural color, nutrients, and flavor. To reconstitute, place the beans in water, and cook them for 22 minutes.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Pea Bean Soup
2 cups dried lima beans
2 cups dried split peas
1 cube butter or use substitute
1 teaspoon salt
1/2 teaspoon pepper
2 or 3 cups onions (or substitute with onion flakes)
Ham, if you have it.
Soak beans and peas overnight. Boil for 1 hour. Add onions, butter, salt and pepper, ham or any other spices and seasoning you wish. Cook 15 more minutes or until beans are tender.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Basic Potato Patties
2 lb. 4 oz. (2 qt.) Dehydrated potato flour
1 qt. Water, boiling
2 qt. Milk, hot
5 oz. (1 cup) Onion, chopped
1/2 cup Fresh parsley, chopped
2 tsp. Salt
1 tsp. Ground pepper
4 Eggs
1 lb. (1 qt.) Monterey Jack cheese, shredded
Mix potato flour, boiling water and hot milk in mixer bowl using whip attachment. Add onion, parsley, salt and pepper; mix well. Cool mixture to lukewarm. Add eggs and cheese; mix well. Form 2-inch balls; flatten into patties. Cook on well-oiled griddle at 375 to 400 degrees F until crisp and golden on both sides. Serve two patties per serving as side dish.
Variations:
-For mushroom potato cakes, add 8 ounces chopped sauteed mushrooms.
-For carrot potato cakes, add 8 ounces shredded carrots.
Makes 48 servings.
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Tortellini Stew
2 cups dried tortellini
20 slices tomato, dehydrated
3 tablespoons dehydrated green pepper
1/3 cup dehydrated scallions or onions
1 tablespoon mixed basil, oregano, and thyme
1/4 teaspoon powdered garlic
1/4 cup tomato powder (optional)
1/4 to 1/2 cup dehydrated vegetables such as mushrooms and tomatoes (optional)
1/3 cup grated Parmesan cheese
At home: Mix all ingredients except cheese and seal in a zipper lock plastic bag. Pack cheese separately.
On trail: Add tortellini mixture to 2 quarts boiling water and stir until the water returns to a boil. Cook uncovered for 20 to 25 minutes, stirring occasionally. Salt to taste. Serve with cheese.
Makes: Two servings of 2 -/2 cups each
From - GORP
http://www.gorp.com/gorp/food/main.htm
Potato Hash with TVP
1/2 cup TVP granules
1/3 cup hot water
1 Tablespoon soy sauce
3 large potatoes, grated
1 small onion, chopped
1 teaspoon salt
2 Tablespoons canola oil
Mix hot water, soy sauce and TVP let stand 10 minutes. Mix with potatoes, onions and salt. Heat skillet, add oil and fry hash until lightly browned and potatoes are tender, turning as it browns. Makes 6 servings.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Chicken Stew with Herbed Potatoes
10 lbs. Chicken, cooked, cut into small pieces
1 gal. Chicken stock, low-sodium
4 lbs. Carrots, cut into quarters
4 lbs. Mushrooms
4 Bay leaves
1 1/2 Tbs. Thyme, dried
6 Parsley sprigs, fresh
Flour and water as needed
4 lbs. Broccoli florets, cooked
1 1/2 lb. Green bell pepper, cut to 1-inch chunks
1 gal. Water, boiling
1 5/8 lb. Potato Pearls® Extra Rich
3 Tbs. Parsley, fresh, chopped
1 tsp. Thyme, dried
1/2 tsp. Garlic powder
Preheat conventional oven to 350°F. 2. In stockpot, combine first 7 ingredients. Cover; simmer 1 hour. Remove bay leaves. Adjust consistency with flour dissolved in small amounts of water. Stir in next 2 ingredients. Heat water to boiling. Stir in remaining ingredients. Beat until fluffy. Portion about 1-1/2 cups stew into each of 48 (or 96) individual casseroles. Place potato mixture in pastry bag. Pipe border of potatoes around edge of casserole. Place in 400°F for 15 minutes until browned. 6. Variation: Stew may be prepared entirely in two 20-inch x 12-inch x 2-inch pans (4 pans for 96 servings) and bake in preheated oven for 1 hour or until tender. Pipe potatoes in 4-ounce portions on top of stew. Return to oven to brown. If frozen vegetables are used, stir in after thickening stew. Yield: 48 servings.
From Basic American Foods
http://www.baf.com/
Apple Crisp
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Tsp Cinnamon
1/2 Cup Margarine
3/4 Cup Dehydrated Apples
Water — as needed at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more.
Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30-40 minutes, then simmer in water.) When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the fan once or twice to assure even baking. Makes about 6 cups.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Dehydrated Cabbage
Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours. Drain the water before using the cabbage. A number 2 1/2 can equals 2 1/2 pounds of fresh cabbage.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Potato and Zucchini Latkes with Apple Sauce
3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated)
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup minced onion
1/2 cup matzoh meal
2 cups whole eggs
Salt and pepper, to taste
Vegetable oil, for frying
Apple sauce, for dipping
Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping. Yield: 2 dozen appetizers
From Food TV
http://www.foodtv.com/
Dehydrated Onions
Dehydrated chopped onions can be used in any recipe which specifies onions, dry or chopped. To use them as raw onions, reconstitute them by adding warm water and letting them stand for 20 to 30 minutes. For seasoning, dehydrated onions can be added directly to stews, soups, and sauces without reconstitution. Reconstituted onions can be added to meat loaves and croquettes. One pound (1 1/2 quarts loose) of dehydrated onions is equivalent to 8 pounds of prepared onions.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
“Sausage” TVP
1 cup TVP
7/8 cup hot water
1 teaspoon each sage and thyme
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons canola oil
Pour hot water over TVP and let stand 10 minutes. Stir in seasonings. Heat a pan, add oil, fry TVP until lightly browned. Add to Country Gravy. Makes 6 servings.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Dehydrated Peas
To reconstitute dehydrated, cooked, compressed peas, place them in a pan with salt and butter. Add enough boiling water to cover them. Stir the peas to moisten them, cover the pan, and let them stand for 10 minutes before serving. A number 2 1/2 can yields 25 servings.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Cheese and Potato Wafers
12 oz. (1-1/2 cups) Butter or margarine, softened
3 oz. (3/4 cup) Sharp Cheddar cheese, shredded
2 Eggs
1 tsp. Dried thyme leaves, crushed
1/4 tsp. Medium ground pepper
1/8 tsp. Cayenne pepper
6 oz.(1-1/2 cups) All-purpose flour
4 oz. (3/4 cup) Dehydrated potato flour
Poppy seeds or sesame seeds as needed
Mix butter and cheese in mixer bowl. Add eggs, thyme and peppers; mix well. Add flours and mix until blended. Roll into 3 or 4 logs. Roll logs in poppy seeds or sesame seeds. Refrigerate 1 hour or until firm enough to slice. Slice 1/4-inch thick. Place on sheet pan, 1 inch apart. Bake at 375 degrees F about 12 minutes or until lightly browned. Serve warm or cold. Makes 8 dozen (2 per serving)
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Bread Pudding with Dried Apricots and Cherries and Caramel Sauce
8 egg yolks
2 cups sugar
2 cups milk
2 cups cream
1/4 lb. dried apricots, sliced
1/4 lb. dried cherries (or cranberries)
1 cup sugar
2 cups water
2 loaves (Orowheat or Northridge white bread)
1 cup sugar
1 cup cream
In a heavy saucepan, heat the milk with the cream. In a medium bowl beat the yolks and sugar with a wire whisk. Add the warm milk mixture to the egg yolk mixture and mix thoroughly. Mix the dried fruit with the sugar and water in a heavy saucepan. Stir over moderately high heat and bring to a boil. Turn off heat and let steep 20 minutes. Strain and reserve both the fruit and the liquid. Trim the crusts off the bread and cut the slices in half. Totally cover the bottom and sides of a 8 by 12 inch baking pan with the bread slices. Spread the fruit evenly over this. Cover with the remaining bread in an overlapping pattern. Pour over the custard mixture. Make sure the bread is soaked in liquid and the level of custard is just below the bread, if not add milk. Place in a 350 degree oven and bake for 1 to 1 1/2 hours until the bread is lightly browned and the custard is set. To make the sauce, place the sugar with enough water to make a paste in a medium saucepan, melt the sugar carefully over a gentle heat. When the sugar mixture is clear, increase the heat to high and simmer about 7 minutes without stirring until the sugar begins to turn light brown. At this point add 1 cup of the fruit liquid and continue to cook until the consistency of honey. Add the cream and bring to a boil, then remove from heat. Serves 8-10.
From Tante Marie
http://www.tantemarie.com/
Tuscan Potato Spread
15 oz. (1 qt.) Dehydrated potato granules
1 Tbsp. + 1/2 tsp. Garlic salt
1 tsp. Dried oregano leaves, crushed
1 tsp. Ground pepper
1-1/2 qt. Water, boiling
3/4 cup Sun-dried tomatoes, marinated in oil, chopped
1/4 cup Dehydrated parsley flakes
3 lb. (1-1/2 qt.) Low-fat Sour Cream
Whisk potatoes, garlic salt, oregano and pepper into boiling water. Transfer mixture to mixer and beat in remaining ingredients.
Serving suggestions: Serve with baguettes, pita triangles or raw vegetables.
Tip: If spread is too thick, add sour cream. Makes 4-1/2 quarts.
From - Washington State Potato Commission
http://www.potatoes.com/recipes.cfm
Apple Fritters
3 C. flour
1/3 C. dried egg powder
1 1/2 C. milk
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. sugar
2 T. oil
1/4 C. water
1 C. dried apple slices (reconstituted)
Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2” of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
From AAOOB Storable Foods
http://www.aaoobfoods.com/
Dehydrated Ground or Flaked Potatoes
To prepare instant potatoes from granules or flakes, blend potato granules and nonfat dry milk together. Combine boiling water, butter or margarine, and salt in a mixing bowl. Stir to blend. Rapidly add dry mixture to the liquid, and mix on a low speed for 30 seconds. Stop the machine, and scrape the sides and bottom of the bowl. Add pepper. Whip on high speed for about two minutes or until the potatoes are light and fluffy. Serve mashed potatoes hot.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Oatmeal Dried Fruit Cookies
1-1/4 cups butter or margarine, softened
1-1/4 cups brown sugar
1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen (36 servings)
From Cookie Recipe
http://www.cookierecipe.com/
Dehydrated Diced or Sliced Potatoes
Reconstitute dehydrated sliced potatoes by adding them to salted boiling water. Cover and simmer them for 15 to 25 minutes, until tender. One number 10 can makes 20 servings. They can then be grilled or a sauce added for such items as potatoes au gratin.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Sun-Dried Tomato Gravy
1/2 cup sun-dried tomatoes
2/3 cups water
2 tsp. olive oil
1 medium onion, chopped
1 large green pepper, chopped
1 small red pepper, chopped
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground cumin
2 Tbs. soy sauce
1/2 cup dry textured vegetable protein granules
3/4 cup water
Hash:
1 tsp. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 to 4 Tbs. water
2 cups cooked lentils
2 cloves garlic, minced
1/2 tsp. dried oregano
1 Tbs. Worcestershire sauce
Garnishes (optional):
2 Tbs. grated cheddar cheese
Paprika
Potatoes: Boil potatoes in water to cover for 15 minutes, until easily pierced with the tip of a paring knife. Drain potatoes and return to cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper.
Gravy: Place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 minutes, or until softened. Remove tomatoes and chop, reserving cooking liquid. In a medium-sized saucepan, heat olive oil over medium-high heat. Sauté onion, peppers and garlic until lightly browned, adding basil, oregano and cumin during cooking. Add tomatoes and their cooking liquid, soy sauce, TVP and 3/4 cup water. Cover and simmer for about 15 minutes.
Hash: In a large saucepan, heat olive oil over medium-high heat. Sauté onion for 1 minute. Add carrots and water; sauté until onion is translucent and carrots are tender, about 8 minutes. Stir in lentils, garlic, oregano and Worcestershire sauce. Cook for a minute or two, then remove from heat.
Assembly: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheese and a dusting of paprika. Bake for 30 minutes, until bubbly and fragrant. Makes 4 servings.
Variations:
Substitute potato cooking water for buttermilk in the mashed potatoes. Add a bit of olive oil; the fruitiness of the olive nicely complements the earthy flavor of the potatoes.
A head of roasted garlic pureé makes a mellow, aromatic addition to the mashed potatoes.
For a decorative touch, spoon or pipe mashed potatoes around outer edge of the dish, leaving the center open.
Per Serving: 469 Cal.; 21g Prot.; 5g Fat; 84g Carb.; 3mg Chol.; 921mg Sod.; 10g Fiber.
From - Basics and Recipes
http://www.vegetariantimes.com/food/tvp/basics/
Dehydrated Sweet Potatoes
Reconstitute dehydrated sweet potatoes in hot water with butter. One number 10 can makes 40 servings.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Dehydrated Peppers
Dehydrated peppers can be used in any recipe calling for sweet diced peppers or sweet chopped peppers. Dehydrated peppers used in salads or other uncooked dishes, must be soaked in cold water for two to six hours. They can then be used as fresh peppers. Dehydrated peppers used in soup, stew, or in any other cooked dish containing a large amount of liquid, can be added directly to the other ingredients. They do not need to be soaked first. When used in a cooked dish that contains only a small amount of liquid, they must be soaked in cold water for one hour before they are combined with other ingredients. One pound of dehydrated peppers is equivalent to 6 pounds of fresh, trimmed, sweet peppers. One ounce (three-fourth cup) of dehydrated peppers, when reconstituted, yields 6 ounces (1 2/3 cups) of diced peppers.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Beef Consomme
4 Cans (10 1/2 oz. each) condensed beef broth (bouillon)
4 Soup cans of water
4 Spring parsley
1 Cup SOUP MIX ( presoak)
1 Cup sliced celary
1 Cup sliced carrots
1/4 tsp. thyme
Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 1/2 hours. Serves 8.
From Blue Chip Group, Inc.
http://www.bluechipgroup.net/
Reconstituting Dehydrated Products
You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these guidelines:
2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh Egg
2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for Scrambling, ect..
1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or Oil = 1 cup Butter
1/4 cup Tomato Crystals + 1/2 cup Water = 1/2 Cup Tomato Sauce (for paste add more Tomato Crystals)
2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice (4 oz.)
1 cup Dehydrated Juices + 2 quarts Water = 2 quarts Juice
1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White Sauce
1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight) = 1 cup Vegetables
From Blue Chip Group, Inc.
http://www.bluechipgroup.net/
Best Prices Storable Foods has recipes for their sample packets; but won’t give out the amounts of food un the packets.
http://www.internet-grocer.com/
NurseHealer.com
Copyright © by Mary C Miller
6,133 posted on
04/05/2009 9:46:50 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20020210001214/www.nursehealer.com/Recipes1.htm
Recipe File #1 - Soups & Mixes
From Food Club Authentic Mashed Potato Flakes:
Potato Soup
2 Tablespoons butter or margarine
1/3 cup chopped onion
1/3 cup chopped celery (optional)
4 cups milk
1 cup potato flakes
Salt and pepper to taste
Place butter in saucepan. Add onion and celery. Cook until soft. Add milk. Use medium heat until milk is hot but not boiling. Turn off heat and stir in potato flakes to desired consistency. Season with salt and pepper to taste. Makes about 4 servings.
Potato Cakes
2 cups cold prepared mashed potato flakes
1/2 tsp. chopped onion
1 tsp. parsley flakes
1/4 tsp. seasoned salt
Flour
Butter or margarine
1 Egg yolk, beaten (optional)
Combine potatoes and seasonings. If potatoes are dry, stir in 1 beaten egg yolk. Form into patties and roll in flour. Brown in butter or margarine on both sides. Yield 6 hamburger size cakes.
Individual Parmesan Puffs
Leftover Mashed Potatoes (or prepared mashed potato flakes)
Grated Parmesan cheese
Butter
Prepare potato flakes or use leftover mashed potatoes. Line a cookie sheet with aluminum foil and butter it lightly. Mound 1/2 cup servings of mashed potatoes on foil. Sprinkle each mound with 3/4 tsp. grated Parmesan cheese. Dot with butter. Bake in 450 degree F. oven for 12 minutes or until lightly browned.
From Idaho Supreme Mashed Potato Flakes:
Pancakes
1 1/2 cups biscuit mix or pancake flour
3/4 cup potato flakes
1/4 teaspoon salt
1 Tablespoon sugar
1 1/2 teaspoons soda
2 eggs
3 Tablespoons cooking oil
1 1/2 cups buttermilk
1/2 cup milk
Combine in mixing bowl biscuit mix or pancake flour, potato flakes, salt, sugar, soda, eggs, and cooking oil. Add buttermilk and milk. Blend thoroughly. Heat grill or fry pan to 375 degrees F. Grease lightly. Pour batter onto grill or fry pan and brown on both sides. Serve. Makes 12 medium pancakes.
These recipes are from the Y2K Survival Food Email Discussion List:
Lipton Onion Soup Mix
7 oz Beef bouillon; granules
1/4 c Instant tea powder
1/2 ts Pepper
1 c Dry minced onion
1/4 c Onion powder
1/4 c Parsley flakes
1/8 c Onion salt; 7 ts
Combine in order listed. Keep the mixture in jar at room temperature. Makes 2 cups. 1/4 cup mix equals 1 envelope commercial soup mix. — Yield: 8 Servings
TO USE: 1/4 cup mix to 4 cups boiling water. Stir well until soup is dissolved.
From Gloria Pitzer, Better Cookery Cookbook
Homemade Beef Gravy Mix
1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy
Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks. — Makes about 2 2/3 cups Homemade Beef Gravy Mix.
Beef Gravy W/Homemade Beef Gravy Mix
1 cup cold water
1/2 cup beef gravy mix
Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 cup.
Chicken Gravy Mix
Mix:
1-1/3 cup instant nonfat milk powder
3/4 cup instant flour
3 Tbsp. instant chicken bouillon granules
1/4 tsp. ground sage
1/8 tsp. ground thyme
1/8 tsp. gound pepper
cut in with knives until evenly distributed:
1/2 cup butter or margarine
Chicken Gravy made w/Homemade Chicken Gravy Mix
Pour 1 cup cold water into saucepan. Whisk 1/2 cup chicken gravy mix into water. Stir constantly over medium heat until smooth and thickened (2-3 minutes). Makes about 1 cup
Homemade “Cream” Soup
To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable bullion
2 tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup. Vary the spices to suit your own taste or the type of casserole you were making. — Yield 9 servings with less than 1-gram fat per serving.
Variations:
Mushroom Soup: Add 1/2 C finely chopped mushrooms
Celery Soup: Add 1/2 C minced celery
Potato Soup: Add 1 C diced potatoes, cooked
Vegetable Soup: Add 3/4 C mixed vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli, cooked
Asparagus Soup: Add 1 C chopped asparagus, cooked
Cream of Chicken Soup
2 chicken bouillon cubes
2 cups hot water
1 and 1/2 cups WHITE SAUCE MIX (recipe follows)
1 cup minced, cooked chicken
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 tsp. salt
1 tsp. garlic salt
4 cups milk
1 egg yolk, beaten
Chopped chives or watercress, for garnish
Dissolve chicken bouillon cubes in hot water. Cool. Combine WHITE SAUCE MIX and bouillon mixture in a large kettle or Dutch oven. Cover and cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add chicken, celery, onion, salt and garlic salt. Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish with chopped chives or watercress. Makes 6 servings.
White Sauce Mix
2 cups instant nonfat dry milk or 1 and 1/2 cups regular nonfat dry milk
1 cup all purpose flour
2 tsps. salt
1 cup butter or margarine
In a large bowl, combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart enough for about 8 cups.
Hearty Soup mix
1 (14 oz.) pkg. dry green split peas
1 (12 oz.) pkg. pearl barley
1 (14 oz.) pkg. alphabet macaroni
1 (12 oz.) pkg. lentils
1 and 1/2 cups brown rice
4 cups dry minced onion
Combine ingredients in a large, airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool, dry place. Use within 6 months. Shake before using. Makes about 12 and 1/2 cups of mix.
Hearty Soup Stock Stock
6 cups water
1 and 1/3 cups Hearty Soup Mix
1 and 1/2 Tbsps. salt
2 carrots, sliced
1 or 2 stalks celery, chopped
1 and 1/2 cups cabbage, shredded
2 (15 oz.) cans tomato sauce
1 (24 oz.) can vegetable juice cocktail
1 lb. ground beef or leftover meat, cooked (optional)
Put water in large kettle or Dutch oven. Add Hearty Soup Mix and salt. Bring to a boil. Cover and simmer 1 to 1 and 1/2 hours. Add carrots,celery,cabbage, tomato sauce and vegetable juice cocktail. Add cooked ground beef or other meat, if desired. Simmer 20 minutes until vegetables are cooked. Makes 6 to 8 servings.
From American Wholefoods Cuisine
White Sauce Mix
Makes 3 cups mix
1 c. whole wheat flour
2-1/2 c. nonfat dry milk powder
1 Tbsp. salt
Combine all ingredients. Store in a covered container at room temperature. Shake well before each use to distribute ingredients evenly.
To Make White Sauce w/Homemade White Sauce Mix:
Thin Sauce: 3 T. mix + 1 c. milk, water or combination
Med. Sauce: 1/2 c. mix + 1 c. water or equal parts milk and water
Thick Sauce: 2/3 c. mix + 1 c. water
Combine dry mix with enough of the liquid to make a smooth paste. Stir in remaining liquid and cook over moderate heat continuing to stir frequently, until sauce thickens and comes to a boil. Boil gently for 1-2 minutes. — Makes 1 cup sauce
Another from the Goldbeck book:
Mushroom Sauce Mix
1/2 oz (about 2/3 cup) dried mushrooms
1 c. whole wheat flour
2-1/2 c. nonfat dry milk powder
1 T. salt
1 tsp. nutmeg
2 T. nutritional yeast
Crush half the mushrooms until quite small and leave the remainder as they come. Combine all ingredients and store in a covered container at room temperature. Mix thoroughly before each use. — Makes 3-3/4 c. mix
Quick Mushroom Sauce w/Mushroom Sauce Mix:
Medium Sauce: 6 T. mix+ 1 c. water
Thick Sauce: 3/4 c. mix + 1 c. water
Combine dry mix with some of the water to make a smooth paste, using about 1/4 c. liquid to 6 T. mix. Add remaining water and stir continuously over moderate heat until sauce thickens and comes to a boil. Boil gently for 1-2 minutes to cook out the raw flour taste. — Makes 1 c.
Herbed Stuffing Mix
(Master Mixes Index)
30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage
Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months. — Makes about 12 cups of Mix.
ALL-PURPOSE MIX
Yields 14 cups - Use within 10 to 12 weeks
10 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 tablespoons baking powder
1-3/4 cups powdered milk
3 teaspoons cream of tartar
2-1/2 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.
Variation: Use 5 cups all-purpose flour and 5 cups whole-wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.
Note: If you are using ALL PURPOSE MIX at high altitudes, add ½ cup flour when making mix.
You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick’;
Basic Corn Bread Mix
4 c All-purpose flour*
4 c Yellow cornmeal
1 3/4 c Nonfat dry milk
1/3 c Baking powder
2 ts Salt
1 3/4 c Shortening
Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening completely. Refrigerate in airtight container up to I month. 12 cups mix.
*If using self-rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt.
Biscuit Mix
9 c Flour, sifted - cake & pastry preferred
1/3 c Baking powder
1 c Milk; powdered
2 tb Milk; powdered
4 ts Salt
1 3/4 c Shortening; vegetable
Sift all dry ingredients. Cut shortening into flour till mixture resembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups
Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix.
Source: _Pure and Simple_ by Marion Burrows
Bis-Quick-As-A-Wink
8 c Flour, all-purpose
1 1/4 c Milk; nonfat, dry; carnation
1/4 c Baking powder
1 tb Salt
2 c Shortening
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
CREAMY ENCHILADA RECIPE
1 can Tomato soup
½ cup Margarine
½ cup Flour
1 Tbsp. Chili Powder
2 cans Water
Melt margarine in small saucepan over medium heat. Thicken with flour. Add soup, water and Chili Powder and cook over med-high heat until thick. (Serve over Filled Pies, Frozen Burritos or any thing you like!)
Dry Cream Soup Mix
2 c Powdered nonfat milk
3/4 c Cornstarch
4 pk Chicken broth mix
2 tb Dried onion flakes
1 ts Basil
1 ts Thyme
1/2 ts Pepper
Combine and store in an airtight container. Use 1/3 cup of mix to 1 1/4 cup of water. For extra thick, use only 1 cup of water. 1/3 CUP = 1/2 MILK AND 30 CALORIES. Servings are a guess. Could combine this with cheese for a topping for vegetables or baked potatoes. Also could use mix with tuna over toast.
Easy Biscuit Mix
10 c All purpose flour
2 c Shortening
1/3 c Baking powder
2 ts Salt
1/4 c Sugar
In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks at room temperature, or for up to 6 months in the freezer.
Recipe from: Better Homes and Gardens New Cookbook, 1989.
PANCAKE MASTER MIX
10 c Unbleached All-purpose Flour
1/2 c Sugar
2 tb Salt
2 1/2 c Instant Non Fat Dry Milk
1/4 c Baking Powder
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX.
Maddy’s Pancake/Waffle Mix
1/2 c Whole wheat pastry flour
1/2 c Corn flour
Salt (optional)
1 1/2 ts Baking powder
1/2 ts Vanilla
1 1/2 ts Egg replacer
2 tb Water
1 c Soy milk (lite)
Mix ingredients and make either pancakes or waffles.
Quick Biscuit Mix
2 3/4 c Wheat flour
1/2 c Soy flour; 2 T
1 1/4 ts -salt
1/2 c Inst dry milk;less 1 T
2 1/2 tb Baking powder
1 c Wheat germ
Combine all ingredients store in sealed container. Makes 5 c
Stuffing Seasoning Mix
1 ts Ground Sage; or Poultry Seasoning
1 ts Instant Chicken Bouillon Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves; crushed
1/8 ts Ground Pepper
Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months. — Makes 1 package of STUFFING SEASONING MIX.
Cooking With Food Storage
Presentation in Word 7 format (.doc files)
Cooking With Food Storage
Breads
Main Dishes
Desserts
Milk
MM Good
Tips
More With Less
For more FOOD STORAGE information, see . . .
Food Storage, Safety, & Preparation
Barnes and Noble Affiliate Bookstore
(With suggested book list)
More-with-Less Cookbook
Doris Janzen Longacre Designed by Mary E. Showalter
ISBN: 0836117867
Reviews and Commentary:
Synopsis
The text of this unusual cookbook describes ways to conserve protein and improve the nutritional value of meals at less cost than you are now spending for your food. It can help establish a climate of concern and joy in your home.
This is my favorite cookbook of all time. It will seriously change the way you think about food, and life!
NurseHealer.com
Copyright © by Mary C Miller
6,134 posted on
04/05/2009 9:51:14 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20011122214123/www.nursehealer.com/Recipes2.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #2
Basic Food Storage Recipes
Baked Tuna Sandwiches
1 tsp. dry minced onion (or
1/2 tsp. onion flakes)
1 tsp. lemon juice (optional)
1 can(s) tuna fish (7 ounces)
1 can(s) condensed cream of mushroom soup
Preparation Steps
1) Mix all ingredients together in a mixing bowl.
2) Spoon 1 to 2 tablespoons of mixture onto slices of bread.
3) (NOTE: Bread may be brushed with melted butter for added flavor.)
4) Top with another slice of bread.
5) Bake at 400 degrees F. for 10 to 15 minutes.
6) Serve hot.
Tips: Use any sliced bread, packaged or homemade.
Corn Meal Coating for Baking Fish or Chicken
1/3 cup(s) yellow corn meal
1/3 cup(s) flour, all-purpose
1 tsp. paprika
1/2 tsp. black pepper (or cayenne pepper)
1/2 tsp. salt (optional)
1/4 tsp. garlic powder
Preparation Steps
1) Combine all ingredients in mixing bowl.
2) Store in airtight container in cool, dry place until ready for use.
3) To use as baking mix: Dip fish or chicken parts in milk or water, and coat with dry mix.
4) Bake, broil, or fry fish or chicken until done.
5) Suggestion for baking chicken: Bake at 375 degrees F. for 50 to 55 minutes, until juices run clear.
Tips: Store in airtight container in cool, dry place.
Egg Substitute (from gelatin)
1 tsp. gelatin, unflavored (2 grams)
3 tbs. cold water (45 ml)
2 tbs. (plus 1 tsp.) boiling water (35 ml)
Preparation Steps
1) Combine gelatin with cold water.
2) Add boiling water, and stir until mixed well.
3) Use this mixture as a substitute for one egg in other recipes.
Tips: Use immediately after preparation.
Seasoned Salt
1/2 cup(s) salt
1 tsp. dry onion powder
1 tsp. dry oregano, ground
1 tsp. dry sweet marjoram, ground
1/2 tsp. dry garlic powder
1/2 tsp. black pepper, ground (or cayenne pepper)
Preparation Steps
1) Mix all ingredients together in a mixing bowl, stirring until well mixed.
2) Store in an airtight container on the shelf at room temperature.
3) Pour into shaker for table and stove convenience.
4) Sprinkle over cooking meats, soups, stews, or main dishes for added flavor.
Tips: Store in airtight container on shelf. Store in shaker for convenient use.
Sweetened Condensed Milk
1 1/2 cup(s) instant dry milk powder (or 3/4 cup non instant milk powder)
3/4 cup(s) granulated sugar
1/2 cup(s) hot water
Preparation Steps
1) Combine milk and sugar in mixing bowl.
2) Pour hot water into blender.
3) While blending on medium speed, add the milk and sugar mixture, and blend until smooth.
4) Use as substitute for canned sweetened condensed milk in recipes.
5) NOTE: A rotary beater may be used in place of blender.
Tips: If sweetened condensed milk is replacing shortening in a recipe, add 4 Tbs. butter to the hot water.
Roasted Soybeans I
Soak beans overnight. Cook 1 hour in salted water. Preheat oven to 350 degrees F. Dry beans in a towel, rubbing briskly to remove outer covering and split beans in half. Single layer the beans in shallow pans. Bake 30 minutes, turning once or twice. Sprinkle with salt while warm.
- from More-with-Less Cookbook
Roasted Soybeans II
Soak soybeans overnight. Next morning put beans in a towel and dry thoroughly. Put beans in heated heavy skillet and stir until golden brown. Just before removing from skillet, add 1 Tbs. margarine or peanut oil and sprinkle with 1/2 tsp. salt. Drain on paper.
- from More-with-Less Cookbook
Roasted Soybeans III
Soak beans overnight. Place in a kettle with celery stalks and leaves, chopped onions, and salt. Cook over low heat 3 to 4 hours. Drain well. Spread on a cookie sheet with 1 to 2 Tbs. oil. Roast in 200 degree F. oven 4 to 8 hours until nutlike in flavor and texture. You can use the warm broiler of a gas stove while other baking is being done.
- from More-with-Less Cookbook
Emergency Survival Bar
3 c. cereal (oatmeal, cornmeal, or wheat flakes)
2 1/2 c. powdered milk
1 c. sugar
3 Tbs. honey
3 Tbs. water
1/2 c. Jell-O (optional)
1/4 tsp. salt
Place all dry ingredients except Jell-O in a bowl. Bring water, honey, and Jell-O to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time and are excellent for emergency packs, etc. Eat dry or cooked in about 3/4 c. water.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Honey Syrup
3 c. honey
3 c. water
Combine and bring to boil, stirring to blend. Simmer gently 5 minutes. Serve over pancakes and waffles.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Wheat Sprout Meatballs
2 c. wheat sprouts
1 medium onion
1 tsp. salt
2 Tbs. oil
2 eggs, beaten
2 c. bread crumbs
Grind bread crumbs. Put sprouts and onion through food grinder, using fine disc. Add salt, oil, and beaten eggs. Shape into balls and brown in oil in frying pan until brown and heated through.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Corn Meal Gingerbread
1 c. corn meal
1/2 c. wheat flour
1/2 tsp. salt
1 tsp. soda
1 tsp. ginger
1 c. sour milk or buttermilk
1/2 c. molasses
4 Tbs. shortening
1 egg
Heat the molasses; stir in the corn meal, shortening, salt and ginger; cool. Add the milk. Sift the wheat flour, measure, add soda and sift into batter. Add well beaten egg, then mix and beat thoroughly. Pour into a shallow baking pan and bake 25 to 30 minutes at 350 degrees F. Serve with whipped cream.
- from “Cooking with Wholegrains”
Dumplings
2 c. wheat flour
4 tsp. baking powder
3/4 tsp. salt
7/8 c. milk (approximately)
Sift wheat flour, measure, add baking powder and salt and sift again. Add milk enough to make a sticky dough. Drop by spoonfuls on top of stew, and steam 12 minutes without lifting the cover.
- from “Cooking with Wholegrains”
Whole Wheat Noodles
2 c. freshly ground wheat berries
6 eggs
1 tsp. salt
1 tsp. vegetable oil
boiling broth or water
In a large bowl place the eggs and beat thoroughly. Add salt, oil and freshly ground flour. Mix well. Place flour mixture on a floured board. Place wax paper over flour mixture. Roll out dough to 1/8” thickness. With pastry cutter or sharp knife cut dough into long strips. Place strips in boiling broth or water for 5 to 7 minutes or until done.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Multi-Grain Granola
2 c. flaked oat berries
2 c. flaked wheat berries
1/2 c. rye berries
1/2 c. barley berries
1/2 c. powdered milk
1/2 c. sunflower oil
1/2 c. honey
1/2 c. sunflower seeds
1/4 c. sesame seeds
1 c. raisins
2 c. dried banana chips
Place your oat, wheat, rye and barley berries in the flaker mill. On low heat mix together sunflower oil and honey. Stir until blended and easy to pour. Add to the flaked grain berries, powdered milk, oil and honey mixture. Mix well until all of the dry ingredients are coated. Bake according to directions above, adding sunflower and sesame seeds during the last 10 minutes. Remove from the oven, add raisins and banana chips.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Cereal Pancakes
1 c. freshly rolled oat groats cooked
1 c. milk
2 eggs
1 c. wheat flour
3 level tsp. baking powder
2 level tsp. salt
Combine the flour, salt and baking powder. Add the eggs and cooked rolled oats. Beat well until smooth. Lightly oil frying pan or griddle. Spoon in pancakes, when bubbles form and break on pancakes, turn and brown other side.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
French Toast (with Dried Eggs)
6 Tbs. dried whole egg
1 c. water
1/4 c. dry milk
1/4 tsp. salt
6 slices of bread
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
Beat the dry egg with the dry milk and water. Add salt. Dip each slice of bread in egg mixture and fry. It’s good to add a bit of cinnamon and sugar to the egg mixture. Top the french toast with syrup, jam, or fresh fruit. Stale bread makes the best french toast.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Whole Wheat Pancakes (with Dried Eggs)
2 c. wheat flour
2 tsp. baking powder
4 Tbs. sugar
5 Tbs. dried whole egg
6 Tbs. dried milk
1/2 tsp. salt
2 c. + 5 Tbs. water
4 Tbs. oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Potato Patties (with Dried Eggs)
3 1/2 c. mashed potatoes
1/4 c. margarine
1 tsp. salt
1/4 tsp. pepper
5 Tbs. dried whole egg
5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Sweet Corn Chowder (Dried Foods)
1 1/4 c. dried sweet corn
2 tsp. dehydrated onions
4 c. water
2/3 c. powdered milk
2 Tbs. oil
2 Tbs. bacon bits
1 tsp. salt
1/8 tsp. pepper
2 Tbs. flour
Soak the corn and onion in water until rehydrated. Add milk, oil, bacon bits, salt, and pepper. Bring to a boil, reduce heat and simmer 30 minutes. Stir in the flour. Cook on low until it thickens, and the corn is tender. About another 15 minutes.
- from “Cookin’ With Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Tomato Soup (Dried Foods)
1/2 c. powdered milk
2 c. dried tomatoes
2 c. water
1 tsp. salt, dash pepper
1 tsp. dried onions
1 dash garlic salt
2 Tbs. flour
1 Tbs. sugar
2 Tbs. butter
Mix powdered milk and water together, then heat the milk. Put dried tomatoes in a blender and add enough water to make 2 cups. Let this reconstitute for 5 minutes. Add remaining ingredients and blend until smooth. Add hot milk and blend. — Serves 4.
- from “Cookin’ With Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Cheese Sauce
1/2 c. dehydrated cheddar cheese powder
3 Tbs. powdered milk
1 tsp. dried onions
1 c. water
1 1/2 tsp. cornstarch
1 1/4 tsp. salt
Blend ingredients over low heat, stirring until thickened.
- from “Cookin’ With Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
NurseHealer.com
Copyright © by Mary C Miller
6,135 posted on
04/05/2009 9:53:10 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20020416061711/www.nursehealer.com/Recipes3.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #3 - Herbs & Spices
Save money on spice blends by making your own. Grow your own herbs or buy dried herbs in bulk. Use a mortar and pestle or coffee grinder to turn whole herbs into powdered. Combine your own blends such as Apple Pie Spice, Poultry Seasoning, or Italian Seasoning and store in airtight jars away from sunlight and heat.
All Purpose Seasoning
2 Tbs Minced dehydrated onion
2 Tbs Sesame seeds
2 Tbs Parsley flakes
2 tsp Oregano
2 tsp Garlic powder
1 tsp Celery seed
1 tsp Marjoram
1 tsp Dried basil
1 tsp Spearmint
1 tsp Bay leaf powder
1/2 tsp Dill seed
1/2 tsp Thyme
1/2 tsp Coriander
1/2 tsp Dry mustard
1/2 tsp Rosemary
In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid. - Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commercial product called “Instead of Salt” All Purpose Herb Seasoning, if you want to save time. — Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.
Baking Powder
1 part potassium bicarbonate
2 parts cream of tartar
2 parts cornstarch OR arrowroot
Sift 3 times. Use in same proportions as other baking powders.
NOTE: Because this baking powder is not double-acting as commercial baking powders are, it is best to bake your product as soon as it is mixed.
Bay Seafood Seasoning Blend
1 T ground bay leaves
2 1/2 t celery salt
1 1/2 t dry mustard
1 1/2 t black pepper
3/4 t ground nutmeg
1/2 t ground cloves
1/2 t ground ginger
1/2 t paprika
1/2 t red pepper
1/4 t ground mace (optional)
1/4 t ground cardamon (opt.)
Combine all ingredients; store in an airtight container. Use with seafood or chicken.
— Yield: 1/4 cup.
Beef Herb Mixture
1 sprig summer OR winter savory
1 sprig sweet basil
1 sprig sweet marjoram
1 sprig parsley
1 sprig chervil
Chop all herbs together and mix well. To season beef dishes, add 1 to 2 Tbs. per 4-person serving.
NOTE: Sprig - 3 to 4-inch piece cut from the top of the plant.
Cajun Seasoning
1 box salt
3 Tbs. black pepper
2 Tbs. garlic powder
1 tsp. onion powder
1 tsp. nutmeg
2 Tbs. parsley flakes (crunched)
4 Tbs. red pepper (ground) (cayenne)
2 Tbs. chili powder
Combine all ingredients; store in an airtight container.
Catsup
1 pt. tomato sauce (16 oz.)
1/4 c. vinegar
2 tsp. fructose
1/4 tsp. onion powder
1/8 tsp. salt
Pinch each: allspice, garlic powder, and cayenne pepper
In medium saucepan, mix ingredients together and simmer for 15 to 20 minutes or until catsup consistency. Stir occasionally during cooking time. Cool and refrigerate in a jar or container. — Makes approx. 1 3/4 cups.
NOTE: If using regular store-bought apple cider vinegar, increase it to 1/3 cup.
Chicken Seasoning Mix
2 Tbs Salt
1 tsp Black pepper
1 tsp White pepper
1/2 tsp Red pepper
2 tsp Garlic powder
2 tsp Onion powder
1/4 tsp Ground bay leaves
1/4 tsp File powder
3/4 tsp Sweet basil
1/2 tsp Paprika
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning any poultry dishes. Use as you would any seasoning mix, and do not add extra salt to the dish. This seasoning mix lends itself to chicken but may be used as you like. About 4 calories per teaspoon.
Chicken and Fish Herbs Seasoning Blend
1 Tbs dried thyme
1 Tbs dried oregano
2 tsp rubbed sage
1 tsp dried rosemary
1 tsp dried marjoram
1 tsp dried basil
1 tsp dried parsley flakes
Combine all ingredients; store in an airtight container. Use in omelets and to season fish, vegetables, or chicken. — Yield: 1/4 cup.
Chili Powder
Ingredients:
1 Tbs. cayenne pepper
5 Tbs. cumin powder
1 Tbs. oregano
2 Tbs. basil
1 Tbs. salt
1 Tbs. garlic powder
Mix all well. Keep in glass container with seal. Use to taste in chili.
Chili Powder
1 c. dried chili peppers or
3/4 c.crushed hot red pepper flakes
1/4 c. ground cumin
2 Tbs..garlic powder
1 Tbs..oregano
1 Tbs..cayenne or more to taste
Remove stems and most of seeds from the chili peppers; shred coarsely. Put all ingredients in blender and whirl until powdered; let chili powder settle before removing cover of blender.
Creole Seasoning Blend
1 Tbs salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp paprika
1 1/4 tsp dried thyme
1 tsp red pepper
3/4 tsp black pepper
3/4 tsp dried oregano
1/2 tsp ground bay leaves
1/4 tsp chili powder
Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables.
— Yield: 1/4 cup.
Curry Powder
2 Tbs. ground coriander
1 Tbs. + 2 tsp. turmeric
1 1/2 tsp. black pepper
1 tsp. mustard powder
1 tsp. ginger
1 tsp. cumin
3/4 tsp. allspice
1/2 tsp. cloves
Mix all together until well mixed. Store in an airtight container. — Makes approx. 1/3 cup.
Curry Powder
1/2 tsp Ground clove
1/2 Tbs Ground cinnamon
1 Tbs Fennel seed
1/2 Tbs Dill seed; -=OR=-
1 Tbs Dried dill leaves
1 Tbs Turmeric
1 Tbs Whole coriander
1 Tbs Cayenne pepper (or dbl amt)
1/2 tsp Powdered ginger
1/2 tsp Ground saffron
1/2 tsp Celery seed
1 Tbs Dried fenugreek
1/2 Tbs Mustard powder
1 tsp Cumin seed
4 Bay leaves
Place all ingredients in a small blender, processor or electric coffee grinder and process to a powder. Store in an airtight container. — Makes 1/2 Cup
Fish or Pork Five-Spice Power Blend
2 tsp anise seeds, crushed
2 tsp freshly ground pepper
2 tsp fennel seeds, crushed
2 tsp ground cloves
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground allspice
Combine all ingredients; store in an airtight container. Use to flavor fish or pork.
— Yield: 1/4 cup.
Greek Seasoning Blend
2 tsp salt
2 tsp dried oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp cornstarch
1 tsp pepper
1 tsp beef-flavored bouillon granules
1 tsp dried parsley flakes
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken, or fish.
— Yield: 1/4 cup.
Herbed Bread Crumbs
4 slices Bread, whole wheat, stale
1 tsp Basil
1/2 tsp Thyme
1 Garlic clove — minced
Put all the ingredients into a food processor fitted with the metal blade, and process until the bread is chopped into crumbs. If your recipe calls for toasted bread crumbs, preheat the oven to 350 degrees. Spread the bread crumbs evenly on a baking sheet. Bake for 3 to 5 minutes, stir the crumbs, and bake until light brown and crisp, 2 to 3 minutes. — Makes about 2 cups.
NOTE: These can be made ahead and stored in a plastic bag in the freezer.
Italian Seasoning
1/3 c. crushed oregano leaves
¼ c. crushed basil leaves
1 Tbs. crushed rosemary weed
2 Tbs. salt
1 Tbs. onion powder
1 Tbs. garlic powder
Crush oregano, basil, and rosemary together well, but do not powder. Mix all together until thoroughly mised. Store in an airtight container. Use in Italian recipes. Stir well before using. – Makes approx. ¾ cup.
Mayonnaise (One Minute)
3 eggs
2 Tbs. lemon juice OR vinegar
1 tsp. mustard powder
1 tsp. salt
Pinch paprika
1 2/3 c. oil
In blender, put eggs, lemon juice, mustard, salt, paprika, and approx. 1/4 to 1/3 c. of the oil. Blend until light in color, and without stopping, pour remaining oil, in a small stream through top of lid. Blend until thick. Stop blender, mix with spatula and blend again to thoroughly mix. Refrigerate in bottle.
— Makes 2 1/2 to 3 cups.
Mexican Seasoning
1 1/4 c. chili powder
1/4 c. onion powder
3 Tbs. salt
2 Tbs. cumin powder
1 Tbs. garlic powder
2 tsp. cayenne pepper
Mix all together until thoroughly mixed. Store in an airtight container. Use in Mexican recipes. — Makes approx. 1 3/4 cups.
Mustard
2/3 c. water
1 c. vinegar
1 Tbs. + 1 tsp. mustard powder
1 tsp. salt
1/2 tsp. turmeric powder
Dash paprika
1 Tbs. + 1 tsp. cornstarch (only)
In small saucepan, mix all ingredients together until seasonings are dissolved and free of lumps. Bring mixture to a boil and simmer on medium heat for 10 to 12 minutes, stirring constantly. Mixture will seem slightly thinner than mustard, but once cooled, it should be mustard consistency. Refrigerate when cool. — Makes approx. 2/3 cup. (Double if desired.)
Pickling Spice
2 Tbs Mustard Seed
1 Tbs Whole Allspice
2 tsp Coriander Seeds
2 Whole Cloves
1 tsp Ground Ginger
1 tsp Dried Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)
Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. — Yield: 1/3 Cup
Pork Herb Mixture
1 sprig summer OR winter savory
1 sprig sweet basil
1 sprig sage
1 sprig rosemary
Chop all herbs together and mix well. To season pork dishes, add 1 to 2 Tbs. per 4-person serving.
NOTE: Sprig - 3 to 4-inch piece cut from the top of the plant.
Poultry Seasoning
3 Tbs. parsley flakes
3 Tbs. salt
3 Tbs. crushed minced onion
1 Tbs. crushed sage leaves OR 1 ½ tsp. sage powder
1 tsp. Garlic powder
½ tsp. Finely crushed bay leaf OR ¼ tsp. bay leaf powder
½ tsp. black pepper
Mix all ingredients together until well mixed. Store in an airtight container. Use in Turkey stuffing and other recipes, omitting salt in other recipes (This seasoning has salt in it.)
Pumpkin Spice
¼ c. cinnamon
2 Tbs. cloves
2 Tbs. allspice
1 ½ Tbs. ginger
Mix all together until well mixed. Store in an airtight container. Use in Pumpkin Pie, Pumpkin Bread, and other recipes.
Ranch Dressing
1 c. plain yogurt OR buttermilk
1 c. mayonnaise
1 1/2 tsp. parsley flakes
1 tsp. seasoned salt
1/4 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. celery leaf powder
Mix all ingredients together and store in a jar in the refrigerator. — Makes 2 cups.
NOTE: For faster preparation, mix the dry seasonings in a plastic bag or piece of foil (making several packets). Just add yogurt and mayonnaise when ready to make.
Salt Substitute
2 Tbs. crushed sage leaves
2 Tbs. garlic powder
2 Tbs. allspice
1 Tbs. oregano leaves
Pinch pepper
1/2 tsp. basil leaves
1/4 tsp. thyme weed
1/4 tsp. rosemary weed
1/4 tsp. paprika
1/8 tsp. crushed bay leaf
Mix all ingredients together, crushing leaves together with fingers. Store in a shaker. Sprinkle on cooked vegetables, main dishes or as desired. — Makes approx. 1/2 cup.
Seasoned Salt
1/2 c. salt
1 tsp. onion powder
1 tsp. oregano powder
1 tsp. sweet marjoram powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
Mix all together until well mixed. Store in a shaker. — Makes approx. 2/3 cup.
Stew Ground Seasoning Blend
2 T ground celery seeds
1 T onion powder
1 T salt
Combine all ingredients; store in an airtight container. Use in stew, chowder, or sandwich spreads.
— Yield: 1/4 cup
Taco Bell Meat Seasoning
1 Tbs Chili powder
1 1/2 tsp Cumin — ground
1/2 tsp Coriander — ground
1/2 tsp Cilantro leaves
1 tsp Instant tea powder
1/2 tsp Dry minced parsley
1/2 tsp Black pepper
1/4 tsp Garlic salt
1/4 tsp Onion salt
-——COMBINE WITH-——
1 tsp Dry mustard
1 tsp Ground turmeric
1 tsp Sugar
1 Tbs Paprika
1 Tbs Seasoned salt
Combine first group of ingredients and sift together 3 times. Funnel into bottle with tight fitting cap. Keep out of direct sunlight and use within 6 mos, or refrigerate to use in one year. Makes 3T of seasoning. - For taco seasoning, use 2T of last group of ingredients mixed together & added to the 3T of above seasoning mixture for 1-1 1/2 pounds ground beef.
Tomato Sauce
Use as many pounds of tomatoes as desired. If a pulp extractor or berry press is available, process tomatoes through it. If not, puree in blender and press through a fine holed colander to extract juice and pulp. Simmer to thickness desired. fill pint jars and add salt; 1/2 tsp. per pint, 1 tsp. per quart, plus dash each garlic and onion powder. Adjust lids and pressure 5 lbs. for 10 min. or steam bath for 30 min.
NurseHealer.com
Copyright © by Mary C Miller
6,136 posted on
04/05/2009 9:58:53 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20011206215812/www.nursehealer.com/Recipes4.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #4 - TVP
Textured Vegetable Protein
Textured Vegetable Protein (TVP) is a soy-based product low in fat and high in protein used as a meat extender or meat alternative. It absorbs the flavors of the food it is cooked with, and adds meat “texture” to main dishes and “meat” sauces while adding protein to the diet.
TO RECONSTITUTE TVP:
Pour 1 cup of dry TVP into a bowl. Add 1 cup of boiling water. Let it stand for 15 minutes. Use in recipes for main dishes & sauces.
Bean And TVP Burritos
10 lg (10”) tortillas or chapatis
1 c Dried pinto beans, soaked Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP granules or flakes
1/2 c (less 1 T.) hot water
2 tsp Chili powder
1 tsp Cumin
1 tsp Salt
1/2 tsp Oregano
1 Tbs Olive oil
1 c Onion, chopped
Drain, rinse and cook the beans until tender (70-90 minutes) in 3 cups of water with the bay leaf and garlic. Drain the beans, but reserve the liquid in case it is needed later to thin the filling mixture. Combine the TVP, hot water, hot bean liquid, chili powder, cumin, salt and oregano. Saute the onion in the olive oil in a good sized skilled until softened. Add the seasoned TVP and cook a few minutes more. Stir in the cooked beans, then transfer mixture to a food processor or blender and mash to a fairly smooth textured filling, adding a little of the bean liquid if mixture is too thick. Taste and add a little hot sauce if desired. If done in a blender, you may need to do it in two batches, then mix the batches together. To assemble: heat a griddle or skillet until a few drops of water dance on the surface. Dry fry each tortilla on both sides until the surface of the tortilla begins to bubble and brown slightly. Keep them warm in a thick towel. When all are heated, place about 1/3 cup of filling down one side of a tortilla and roll up. You may wish to enclose or serve with side dishes of shredded lettuce, grated soy cheese, salsa sauce or sliced avocados. Burritos may be made ahead, kept wrapped, and baked before serving. Unwrap, place on cookie sheet, bursh tops lightly with oil if desired and bake at 350 degrees about 20 minutes.
Per burrito: 164 cal., 9 g protein; 28 g. carbohydrate, 2 g fat
- from SOAR (Searchable Online Archive of Recipes)
Bunkhouse Hamburger Casserole (Dried Foods)
1 can cream of chidken OR cream of mushroom soup
2 Tbs. soy sauce
3 cups cooked rice
hamburger or TVP
Cook cream of mushroom soup and add soy sauce, until well mixed. Brown hamburger or reconstitute TVP. Mix all with rice. Bake at 350 degrees for 20 minutes. - Serves 6.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Chicken a-la-King (Dried Foods)
1 1/2 cups chicken or chicken TVP
2/3 cup butter or margarine powder
1 Tbs. chicken bouillon
1/4 cup dehydrated onion
1/4 cup dehydrated mushrooms
2 Tbs. dehydrated green peppers
1/3 cup oil
1 1/3 cup milk
1/2 tsp. salt
1/8 tsp. tumeric
1/3 cup flour
1 1/3 cup water
Cut chicken into small chunks or rehydrate TVP. Heat oil in skillet and saute reconstituted vegetables. Blend in flour, margarine powder and spices. Dissolve bouillon in water and add to vegetable mixture. Add milk. Heat until it boils and boil one minute. Serve over rice.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Chow Wagon Beef Stew (Dried Foods)
1 cup beef flavored gluten OR TVP OR hamburger
2 cups dried potatoes
2/3 cup dried carrots
1/2 cup dried peas
1 cup dried onions
2/3 cup beef bouillon
1/2 cup flour
1/2 tsp. pepper
10 cups water
Bring water to a boil in a large kettle. Add the vegetables, bouillon, flour, and pepper. Cook on medium until the vegetables are tender and the stew is smooth and thick. Add the meat or gluten the last 10 minutes of cooking time. The hamburger needs to be browned and crumbled.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Cooked-TVP
1 c. TVP
3/4 c. water
1/4 c. tamari or soy sauce
In saucepan, heat water and tamari/soy sauce until boiling. Turn heat to medium and then add TVP and cook until all water is absorbed. This mixture can be used in any recipe that calls for ground browned beef. (Examples: Lasagna, chili, spaghetti, tacos, etc., etc., etc.)
- from http://www.fatfree.com/recipes/meat-analogues/cooked-tvp
Country Chili with Tvp
2 cups Boiling water
2 cups TVP flakes or Chunks
2 tablespoons Ketchup
Prepare:
1 large Onion, chopped
1 large Green pepper, chopped
2 Cloves garlic, chopped
1 Jalepeno pepper, chopped
2 tablespoons Olive oil
2 tablespoons Chili powder
2 teaspoons Cumin
2 teaspoons Oregano
1/2 teaspoon Cayenne
2 28oz cans chopped tomato
2 16oz cans kidney beans
2 cups Hot water OR vegetable broth
16 ounces Package frozen corn kernals
1) Pour 2 cups boiling water over ketchup and let stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over medium heat saute the onions, pepper and garlic a few minutes. Sprinkle
the spices over the TVP and stir with a fork. 3) Add the TVP to the pan and cook a few minutes . Stir in the beans, tomatoes and water or broth. Cover and simmer 30 minutes to one hour. Taste and add salt if desired. Add the frozen corn during last 15 minutes.
PER SERVING: Calories: 198, Protein: 14gm, Carbohydrate: 31gm, Fat: 3gm
- from Country Chili with TVP and from - from SOAR (Searchable Online Archive of Recipes)
Firehouse Black Bean Chili
1 1/2 cups textured vegetable protein granules
1 1/2 cups boiling water
2 to 3 tsp. “beef” flavored seasoning (optional)
2 tsp. olive oil
2 medium onions, chopped
2 cloves garlic, minced
2 green bell peppers, chopped
1 to 2 jalapeno peppers, minced, or 1/4 tsp. red pepper flakes
4 cups cooked (two 15-oz. cans) black beans, rinsed and drained
One 16-oz. can tomato sauce
2 Tbs. chili powder
1 tsp. ground cumin
1 tsp. salt
Shredded lettuce, chopped tomato, low-fat sour cream, grated cheese and sliced black olives for garnish (optional)
In a medium bowl, cover textured vegetable protein with boiling water. Stir in “beef” flavored seasoning, if desired; set aside until liquid is absorbed, about 15 minutes. Meanwhile, heat oil in large skillet; add onions and garlic. Cook slowly over medium-low heat until onion is soft and translucent, about 5 minutes. Add peppers; sauté 1 minute. Add textured vegetable protein, beans, tomato sauce, chili powder, cumin and salt. Bring to a boil, reduce heat and cover. Simmer until thick, about 15 minutes. Serve in bowls, topped with desired garnishes. Makes 3 1/2 quarts (about 8 servings).
Per Serving: 175 Cal.; 12g Prot.; 2g Fat; 29g Carb.; 0 Chol.; 630mg Sod.; 7g Fiber.
- from Basics and Recipes
German Potato Salad
6 medium red potatoes, peeled and cut in slices 1/4-inch thick
1/4 cup textured vegetable protein granules
1/4 cup boiling water
1 Tbs. tamari
1/2 tsp. maple syrup
1/2 tsp. rice vinegar
2 tsp. liquid smoke
1 tsp. oil
1/2 cup chopped red onion
1/2 cup cider vinegar
1/4 cup water
Salt and pepper to taste
1/2 tsp. sugar
1/2 tsp. paprika
1/2 tsp. dry mustard
Place potatoes in saucepan. Cover with cold water; bring to a simmer and cook until tender, about 15 minutes. Drain and return to pan. While potatoes are cooking, combine textured vegetable protein and boiling water in small bowl; let stand several minutes to rehydrate. Combine tamari, maple syrup, rice vinegar and liquid smoke; add to TVP and mix well. Heat oil in a nonstick skillet; add TVP mixture. Cook over medium heat until browned, 1 to 2 minutes. Add onion and cook until softened, 4 to 5 minutes. In a separate bowl, combine remaining ingredients. Add to skillet and bring to a boil (almost immediately). Pour over potatoes and toss gently; let stand 15 minutes to absorb liquid, gently stirring every few minutes. Serve warm. Makes 6 servings.
Per Serving: 150 Cal.; 4g Prot.; 2g Fat; 32g Carb.; 0 Chol.; 353mg Sod.; 3g Fiber.
- from Basics and Recipes
I Can’t Believe It’s All Veggie Soup
1/2 c TVP Chunks
2 Garlic cloves
1 c Chopped onions
1 c Carrot chunks
5 tsp Vegetable Broth Powder
1/4 c Uncle Ben’s Conv. Rice
2 can Hunt’s No-Salt Tomatoes
3 1/2 c Water
2 c Pinto beans, cooked
Pepper to taste
1/2 tsp Basil, dried (or 2 T fresh)
1 can Green beans, cut
1 c Okra, frozen or fresh, cut
Salt to taste, optional
Place all ingredients in crockpot. Cover and cook until done, about 6 hours. Serving size: 1 Cup- 12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5, Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal from Prot: 27% / Carb: 71% / Fat 2%
- from SOAR (Searchable Online Archive of Recipes)
Jan’s “You’ll Never Believe There’s No Meat” Chili
1 cup of TVP, reconstituted
2 large onions, chopped
2 to 4 cloves of minced garlic
2 large cans of stewed tomatoes
1 can of tomato sauce (tomato puree in Australia)
1 can of tomato paste
2 cans of kidney beans or black beans rinsed and drained
2 bay leaves
Chili powder
1 tsp. ground cumin
Black pepper
1 Tbs. brown sugar
In a large pot, add tomatoes, tomato sauce, tomato paste and spices. Break up tomatoes but leave it chunky. Add kidney beans. Saute onions and garlic and add to pot. Add reconstituted TVP. Bring to a boil then lower heat to low and simmer 3 to 4 hours with lid on, stirring occasionally. Serve with large chunks of fresh bread. You’ll fool even the most steadfast carnivore. - Serves 8
Jan’s “You’ll Never Believe There’s No Meat” Spaghetti Sauce
1 cup of TVP, reconstituted
1 large onion, chopped
Sliced mushrooms - fresh is better; but canned can be used in a pinch
2 to 4 cloves of minced garlic
1 large can of stewed tomatoes
1 can of tomato sauce (tomato puree in Australia)
1 can of tomato paste
Thyme
Cayenne pepper
Chili flakes
Garlic salt
Parsley
Italian spices
Oregano
Basil
Tabasco sauce
2 bay leaves
In a large pot, add tomatoes, tomato sauce, tomato paste and spices. Break up tomatoes but leave it chunky. Saute onions, garlic and mushrooms and add to sauce. Add reconstituted TVP. Bring to a boil then lower heat to low and simmer 3 to 4 hours with lid on, stirring occasionally. Serve on spaghetti with salad and rolls. You’ll fool even the die-hard meat lovers. - Serves 6
Linda’s Lasagne
12 Strips lasagne — to 15
4 Tbs Olive oil
1 lg Onion — chopped
2 clove Garlic — crushed
2 1/4 oz Packet TVP mince
3 ea 16 oz cans chopped tomatoes
1 tsp Oregano
Salt and pepper to taste
stock or veg water
1 c Cottage cheese
1 c Cheddar — grated
Preheat oven 350. Place lasagne strips in saucepan, cover with water, and boil for a few minutes until they are starting to soften. Heat the oil in a large saucepan and saute the onion and garlic. Add the TVP mince, chopped tomatoes with their juice, oregano, salt and pepper. Simmer 20-30 mins, adding a little stock or water if necessary to make a moist sauce. Remove from heat. Pour a layer of tomato sauce in a deep, large baking dish. Spoon a layer of cottage cheese over the sauce, then arrange a layer of lasagne over that, followed by a layer of grated cheddar. Repeat this layering process until you are about 1 1/2 inches away from the top of the baking dish. Finish with a layer of tomato sauce topped by a final layer of cheddar cheese. Bake the lasagne 30 mins, until the cheese is brown and bubbly.
Good source of protein, B group, calcium, iron
- from SOAR (Searchable Online Archive of Recipes)
“Meatball” Sub #1
1 cup textured vegetable protein granules
1 cup boiling water
1/2 cup fresh bread crumbs, preferably from herb bread
1/4 cup whole wheat flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. sage
1/2 tsp. fennel seed
1 tsp. oregano
1/2 tsp. garlic powder or minced garlic
1/2 tsp. thyme
1 tsp. olive oil
4 individual submarine rolls
1 cup prepared or homemade spaghetti sauce, warmed
2 medium green peppers, roasted and sliced into strips (see Helpful Hint)
Combine textured vegetable protein and boiling water in a large bowl; let stand until water is absorbed, about 5 minutes. Add bread crumbs, flour, salt, cayenne, sage, fennel, oregano, garlic and thyme; mix well. Form textured vegetable protein mixture into 12 balls. Rub olive oil on palms, and roll each ball between palms to lightly coat with oil. Place “meatballs” on a lightly oiled baking tray; broil until browned, about 10 minutes. Place 3 “meatballs” in each roll and top with spaghetti sauce and peppers. Makes 4 servings.
Helpful Hint: To roast a pepper, trim, wash, seed and flatten pepper onto baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. To remove charred skin, hold pepper under cold running water and peel off with fingers.
Per Serving: 343 Cal.; 18g Prot.; 5g Fat; 55g Carb.; 0 Chol.; 1,014mg Sod.; 6g Fiber.
- from Basics and Recipes - and from TVP Dinners
Mexican Loaf
2 Tbs Margerine
1 clove Garlic — crushed
4 Vegetable burgers — crumbled OR 4 1/2oz TVP chunks
1 c Sweet corn
4 oz Green chiles — drain, chop
1/2 tsp Chili powder
Salt and Pepper to taste
1 c Tomato sauce — cold (double if using chunks instead of burgers)
1 1/4 c Cornmeal
2 Eggs
TOMATO SAUCE
1 Onion — chopped
1 Tbs Oil
16 oz Tomatoes — canned
1 Tbs Tomato paste
1 tsp Basil
1 clove Garlic — crushed
Meatloaf Preheat oven 350. Lightly grease 2 2lb loaf pans. Melt butter in large frying pan and saute garlic. Crumble the burgers into the saute and stir well. Add the corn, chiles, chili powder, salt and pepper to the saute and stir well. In separate bowl, whisk the tomato sauce, cornmeal and eggs to a smooth consistency. Add this to the mixture in the pan and remove from heat. Sitr the mixture well, then spoon into prepared pans. Place the tins in a large tray of water and bake 1 hour.
Good source of protein, vitamin A, C.
- from SOAR (Searchable Online Archive of Recipes)
Mi Hami - A Recipe Using TVP (Textured Vegetable Protein)
Recipe Yields 1 Gallon
Mix together the following ingredients for the Marinade:
3 3/4 cup hot water
1/2 cup (vegetarian) chicken consomme - legout
6 tablespoons yellow mustard
9 tablespoons brown sugar (or your favorite sugar alternative)
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon cloves - ground
2 tablespoons liquid smoke
6 tablespoons soy sauce
1 teaspoon red food coloring
Then add:
3 quarts TVP - large chunks
Mix well. Leave 2” of space at top of container to allow for expansion. Can be refrigerated for 3-4 days or stored in freezer up to 6 months.
- from TVP Textured Vegetable Protein Recipes Soy Protein Recipes
My Favorite Chili
2 cups TVP morsels, rehydrated*
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 jalapeno pepper, chopped
2 Tbs. light olive oil
2 Tbs. chili powder
2 tsp. cumin
2 tsp. oregano
1/2 tsp. crushed red pepper flakes
28 oz can tomatoes, coarsely chopped
1 15-oz. cans red kidney beans, drained
1 c. vegetable broth
* Soak TVP in 2 cups boiling water with 2 Tbs. ketchup
Heat oil in large Dutch oven. Saute onions, garlic and green pepper for a few minutes. Add spices to burger crumbles or TVP and stir. Add spiced TVP to pot and cook a few minutes. Stir in tomatoes, beans and broth. Cover and simmer 1 hour or more. If desired, add 16-oz. package frozen corn kernels to chili during last 15 minutes.
Navajo Tacos
Taco Shells:
8 cups unbleached white flour
1 cup soy flour
1 tsp. salt (optional)
4 Tbs. baking powder
6 Tbs. vegetable oil
3 cups water
Chili:
4 cups dry pinto beans
6 cups dry textured vegetable protein granules
5 cups boiling water
4 large onions, minced
1/4 to 1/2 cup water
12 cups vegetable broth
4 Tbs. chili powder
8 cloves garlic, minced
2 1/2 Tbs. each: ground cumin, dried oregano and dried basil
Salt to taste
Toppings:
2 lbs. iceburg lettuce, shredded (about 16 cups)
3 pints mild salsa
2 cups low-fat or nondairy sour cream or yogurt
2 to 3 cups graded cheddar cheese or soy cheese (optional)
2 to 3 cups mashed or sliced avocado mixed with lemon juice (optional)
Taco Shells: In a large bowl, mix together flour, soy flour, salt (if desired) and baking powder. Drizzle in oil and rub into flour mixture with your fingers. Add water and stir with fork until dough clings together. Knead on a well-floured board for 2 minutes, or until smooth. Divide into 24 pieces and cover with plastic or a damp towel. Shape each piece of dough into a ball and roll flat on a floured board to make a 6- or 7-inch circle. (It doesn’t have to be perfectly round.) Cover with plastic or a damp cloth while rolling out remaining pieces of dough. Preheat oven to 450 degrees. Place 3 tortillas on a lightly greased baking sheet. (You’ll have to cook them in batches.) Bake for 12 minutes, or until slightly browned and puffed. Remove from oven, stack and wrap in a towel to keep them warm and moist. (If you prepare tortillas in advance, reheat for 5 minutes at 375 degrees before serving. They can overlap while being reheated. Chili: Soak beans in water to cover overnight. Drain and discard water. Rinse beans and set aside. In a large bowl, mix TVP with boiling water. Stir and let stand for 5 to 10 minutes. Meanwhile, in a large skillet or two medium ones, steam-fry the onions by stirring them over high heat, adding a tablespoon or two of water from time to time to keep them from sticking. As onions brown, add enough water to dissolve the brown residue on the bottom of the pan, mixing it into onions, until onions are browned and soft. In a large pot, combine onions, beans, TVP and remaining ingredients except salt. Bring to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are tender. Add salt to taste. To Serve: Set out a basket of warm tortilla shells and a large bowl of chili. Use smaller bowls for shredded lettuce, salsa, sour cream or yogurt, and any other desired toppings. Makes 24 tacos.
Per Serving: 405 Cal.; 22g Prot.; 8g Fat; 60g Carb.; 0 Chol.; 972mg Sod.; 8g Fiber.
- from Basics and Recipes
Onion “Meat” Loaf
1 cup oatmeal (coarse grind is best)
1 cup TVP (granular)
1/2 cup whole wheat flour
1/2 cup minced celery
1/2 cup minced parsley
Whatever other herbs you like
1 packet “Lipton Recipe Secrets Beefy Onion” soup mix (has virtually no fat and no meat)
1/2 cup catsup
Enough water to make a slightly-softer-than-meatloaf mixture
Mix all together in a bowl and let stand for 1/2 hour in the refrigerator (the dried ingredients will absorb the water and the flavors will meld.) Add more water if necessary to make a meatloaf-like texture. Turn mixture into a loaf pan sprayed with Pam and top with more catsup. Bake for 1 hour at 375 degrees. When you take it out of the oven, allow it to cool completely (in the refrigerator). If you cut it hot, it will crumble. Then slice it and warm the slices up in a sauce made from 1 part catsup and 2 parts water. Serve with mashed potatoes for the ultimate comfort-food meal.
Party Paté
3 cups water
1 cup dry pinto beans, soaked overnight and drained
5 cloves garlic, peeled and crushed
1 bay leaf
1 cup textured vegetable protein granules or flakes
3/4 cup hot water
1 Tbs. chili sauce
1/2 cup chopped onion
1 tsp. olive oil
3 large shiitake mushrooms soaked in 1 cup hot water for 15 minutes
2 Tbs. rice wine
1 Tbs. soy sauce
1 tsp. dried marjoram leaves
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. freshly ground pepper
In a 3-quart saucepan, combine 3 cups water, beans, garlic and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover. Simmer for 45 minutes to 1 hour, until beans are tender. Remove bay leaf and drain beans. Set aside. Preheat oven to 350 degrees. In a small bowl, combine textured vegetable protein, hot water and chili sauce. Set aside. In a 10” nonstick skillet, sauté onion in oil over medium heat until tender. Set aside. Drain and reserve liquid from mushrooms. Discard tough stems. Cut mushrooms into 1” x 1/4” strips. Set aside. In a food processor or blender, combine beans, textured vegetable protein mixture, onion, rice wine, soy sauce, marjoram, oregano, salt and pepper. Process until smooth, adding a little reserved mushroom liquid if mixture is dry. Taste and adjust seasonings. Fold in (but do not process) mushroom strips. (If desired, reserve a few strips and arrange in bottom of dish before packing paté mixture into it.) Pack mixture into a 9” x 5” loaf dish that has been well sprayed with vegetable cooking spray. Cover dish tightly with foil. Place dish in a 13” x 9” baking pan. Fill pan half full with hot water. Bake for 1 hour. Wrap a brick with foil. Place brick on top of paté and let stand until pâté is cooled. Remove brick. Chill paté completely in refrigerator. Run knife around sides of dish to loosen paté . Unmold paté onto serving platter. Serve paté as spread with crackers or bread. Makes 28 servings.
Per Serving: 41 Cal.; 3g Prot.; 1g Fat; 6g Carb.; 0 Chol.; 116mg Sod.; 1g Fiber.
- from Basics and Recipes and from - from SOAR (Searchable Online Archive of Recipes)
Patriarch Potatoes and Ham (Dried Foods)
1 1/2 cups dehydrated potatoes
2 cups milk
1/4 cup margarine
1/4 cup flour
1/2 cup dehydrated cheese
1 MRE (Meals Ready to Eat) ham slice OR 1/2 cup ham TVP
salt and pepper to taste
Reconstitute potatoes. Combine milk, flour, margarine, salt and pepper. Simmer until thickened. Layer potatoes, ham and cheese. Pour sauce over top. Bake at 325 40 to 45 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Ranchhand Jack’s Skillet Dinner (Dried Foods)
2 cups cooked whole wheat, cracked wheat OR rice
1 dehydrated beef patty, 1 cup ground beef gluten OR 1 cup mock hamburger
1 cup tomato powder
2 Tbs. dehydrated ground peppers
1/4 cup dehydrated onion
2 Tbs. dehydrated celery
salt and pepper to taste
Reconstitute all dehydrated vegetables and beef. Brown meat. Add sauce and rest of ingredients. Simmer 20 to 25 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Ranch House BBQ Beef (Dried Foods)
2 cups beef flavored gluten, TVP OR dehydrated beef patty
1 cup dehydrated tomato powder
1/2 cup dehydrated onion (reconstituted)
1/4 cup brown sugar
1/2 cup vinegar
1/2 cup worcestershire sauce
2 tsp. dry mustard
2 tsp. salt
6 cups water
In saucepan mix water and tomato powder until smooth. Add rest of the ingredients and cook over low heat, covered for 30 to 45 minutes. Stir frequently. Add water if thickens too much. Serve over rice or on hamburger buns.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sloppy Joes #1
2 cups textured vegetable protein granules or flakes
1 3/4 cups hot water
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 Tbs. olive oil
One 6-oz. can tomato paste
1/2 cup water
1 tsp. dried oregano leaves
1/4 cup ketchup
1 Tbs. vinegar
1/4 tsp. cayenne pepper
1 tsp. vegetarian Worcestershire sauce
1 Tbs. honey (optional)
Salt to taste (optional)
8 rolls or hamburger buns
Shredded lettuce
In a medium bowl, soak textured vegetable protein in water while preparing garlic, onion and bell pepper. Heat oil in a large skillet; add garlic, onion and bell pepper. Drain textured vegetable protein and add to skillet. Cook, stirring, for about 3 minutes. Meanwhile, in a separate bowl, mix tomato paste with water, oregano, ketchup, vinegar, cayenne pepper, Worcestershire sauce and honey, if desired. Stir into skillet mixture. Bring to a boil. Add salt to taste, if desired. Sauce should be thick but spreadable. Add a little more water if needed. Spoon sauce on bottom half of roll, pile on lettuce, and top with remaining roll half. Makes 8 sandwiches (8 servings).
Per Serving: 217 Cal.; 14g Prot.; 3g Fat; 32g Carb.; 0 Chol.; 463mg Sod.; 4g Fiber.
- from Basics and Recipes
Sloppy Joes #2
1 1/2 cups water
1 large onion, finely chopped
1 bell peppler, finely chopped
1 cup TVP
1 15-oz can tomato sauce
1 Tbs. sugar OR other sweetener
1 tsp. chili powder
1 tsp. garlic powder
2 Tbs. cider vinegar
1 Tbs. soy sauce (light or regular)
1 tsp. Dijon mustard
4 whole wheat buns, toasted
Heat (medium-high) 1/2-cup water in a medium pot, then add chopped onion and bell pepper. Reduce heat and cook until onion is soft, about 5 minutes. Add remaining cup of water, TVP, tomato sauce, sugar, chili powder, cider vinegar, soy sauce, and mustard. Cook over medium heat, stirring frequently, for 10 minutes. Toast buns and top with mixture.
Spaghetti and “Meatballs”
Reconstitute 1 1/2 cup dry granulated TVP (pour almost 1 1/2 cup boiling water over it, stir, and let sit 10 minutes.)
Add to this:
1/2 cup breadcrumbs
1 small onion, chopped
2 cloves garlic, minced
1 tsp. fennel
3 tsp. Parmesan
3 tsp. chopped fresh parsley
1/4 - 1/2 cup egg substitute (to hold it together)
1/4 tsp. oregano
Salt & pepper
1 tsp. lemon zest for extra kick
Heat oven to 350 degrees. Spray cookie sheet with Pam. Roll mixture into balls and place on cookie sheet. Bake 30 to 45 minutes until brown. Cook your portion of spaghetti in the usual fashion, pouyr over it heated sauce and “meatballs”.
Spicy Spaghetti Sauce
1/2 C red wine
1 onion, chopped
6 cloves garlic, pressed (or more, if you love garlic)
1 can (10 oz) Ro-Tel tomatoes and chilies
1 can (28 oz) tomatoes
1/2 C red wine
2 t oregano (or more)
2 t basil (or more)
2 t rosemary ( or more)
2 bay leaves (I used fresh, but dried would also work)
1 T sugar
1/3 C dry TVP granules
4 oz lowfat tofu (see NOTE)
freshly ground pepper, to taste
salt, to taste
garlic powder, to taste
NOTE: I froze the tofu first, then thawed it, squeezed it dry, then crumbled it into the sauce.
Saute onion and garlic in 1/2 C red wine over high heat until wine has evaporated (don’t get it too dry or it will burn). Add tomatoes, another 1/2 C red wine, oregano, basil, rosemary and sugar. Stir together, reduce heat to medium, and taste. Adjust seasonings. Bring to a boil.
Sauce should be pretty soupy; add TVP (no, I did not pre-soak TVP). Cover and reduce heat to a simmer. Let cook for about 10 minutes, or until TVP has become soft. Add crumbled tofu. Heat through, then serve!
One more note - go easy on the sugar. A little goes a long way - I started out using 2 teaspoons of sugar, then added an additional teaspoon (3 teaspoons = 1 tablespoon). The sugar adds a great deal to the balance of the sauce.
- from SOAR (Searchable Online Archive of Recipes)
Taco Salad
6 flour tortillas (10” diameter)
Oil for brushing
1 cup textured vegetable protein granules
3/4 cup boiling water
1 tsp. olive oil
1/2 cup chopped onion
One 16-oz. can red kidney beans, rinsed and drained
1 cup water
One 8-oz. can tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
3 cups shredded lettuce
1 1/2 cups chopped tomatoes
Grated cheddar cheese, low-fat sour cream, salsa and sliced avocados (optional)
Preheat oven to 350 degrees. Place 6 ovenproof soup bowls on a large baking sheet. Set aside. Warm tortillas in a dry skillet over medium-low heat to make them soft and flexible. (Or wrap them in damp paper towels and microwave them on high for 1 minute.) Press tortillas into bowls, crimping edges as needed to fit. Brush edges of tortillas with oil (if desired). Bake tortilla shells for 12 to 15 minutes, until edges are golden brown. Immediately transfer shells to cooling rack. Cool completely. In a small bowl, combine textured vegetable protein and boiling water. Let stand 5 minutes. In a 10 inch skillet, heat 1 teaspoon oil over medium heat. Add onion and sauté for 4 minutes, or until tender. Stir in textured vegetable protein, beans, water, tomato sauce, chili powder, cumin and oregano. Simmer for 15 to 20 minutes, or until liquid is absorbed. Place a tortilla shell on each serving plate. Place shredded lettuce in each shell and top evenly with filling mixture. Top with tomatoes and cheese, sour cream and avocados (if desired). Makes 6 servings. (Shells can be made in advance and wrapped tightly in a plastic bag.)
Per Serving: 226 Cal.; 13g Prot.; 2g Fat; 36g Carb.; 0 Chol.; 640mg Sod.; 8g Fiber.
- from Basics and Recipes
TVP Burgers
1 Vegex cube or vegetable Bouillon
1 tsp Spike
1/2 tsp Onion powder
1 tsp Gravy Master
1 c Dry TVP
1 sm Onion, diced
1 Tbs Oil
1/4 tsp Chili powder
1/4 tsp Garlic powder
Pinch of black pepper
1/2 tsp Oregano
1 Tbs Soy sauce
1/4 c White flour
Add Vegex, Spike, onion powder and Gravy Master to boiling water. Pour over TVP and let soak for 10 minutes. Saute onion in oil. Add to soaked TVP. Add chili powder, garlic, pepper, oregano and soy sauce. Add flour and stir until mixed well. Mold and flatten into three patties. Fry in a small amount of oil until nicely browned on each side. Serve on whole wheat roll or pita pocket with your favorite toppings. Judges’ comments: These made a scant three burgers. For two or more people, you might want to make more than one batch.
- from SOAR (Searchable Online Archive of Recipes)
TVP-Concoction
2 large onions, coarsely chopped.
1 small green pepper, coarsely chopped
garlic, minced {lots}
kidney beans
1/2 cup tvp
1/2 cup frozen corn kernels
1 can tomatoes, coarsely chopped
1/2 cup water
1/4 cup rice
2-3 teaspoons vegetable stock
1 tbsp parsley
cumin to taste
chilli to taste
tabasco
pepper
Water saute the onions,pepper & garlic. Add the cumin and chilli and continuing cooking. Combine the rest of the ingredients and simmer for 20 minutes. {Sometimes (since the amounts are approximate) the mixture comes out soupy..in cases like this I add 1/4 cup bulger wheat and let simmer a few more minutes...this usually absorbs the rest of the liquid}
- from http://www.fatfree.com/recipes/meat-analogues/tvp-concoction
TVP Chili for One
1 cup TVP
Boiling water to cover
2 Tbs. Taco seasoning (more or less)
Chili powder
Salt
1 Green pepper
1 medium to large onion, chopped
1 to 2 cloves garlic
wine OR Balsamic vinegar
1 16-oz. can diced tomatoes
1 to 2 cans kidney beans
1 8-oz. can tomato sauce
Chili powder
1/2 to 1 tsp. dried basil
Pace Medium Picante Sauce
Soak about 1 cup of TVP in boiling water, to cover, with several tablespoons taco seasoning, extra chili powder, and salt to taste ... let it sit until the TVP has soaked up much of the water and flavor from the spices. Meanwhile, saute 1 chopped green pepper, 1 chopped medium/large onion, and 1 or 2 cloves finely chopped garlic in wine or balsamic vinegar until the onion is translucent. Stir in one can of diced tomatoes (16 oz), one or two cans of drained and “rinsed” kidney beans, one can of tomato sauce (8 oz), chili powder, and 1/2 to 1 tsp. dried basil (or several chopped leaves if fresh.) Drain excess liquid from the TVP (so there isn’t a puddle of water ... it can still be wet) and add to the rest. Bring to a boil, reduce heat, and simmer 20 minutes or more. To each bowl, add a big blob of Pace medium Pincante, or serve plain with baked Tostitos.
TVP-Dumplings, Steamed
1/2 cup TVP
1/4 cup water
1/2 tsp. grated fresh ginger
1 clove garlic, minced
2 tsp. soy sauce
2 Tbs scallions, minced
4 Tbs mushrooms, minced
1/8 tsp. ground red pepper
wonton wrappers
Mix the TVP and water to reconstitute. Add the rest of the ingredients and mix well. Fill each wonton wrapper with about 1 rounded tsp. of the mix, using water to seal the edges. Steam for about 5 minutes and enjoy! Makes about 20 dumplings.
Notes:
1) If you use a metal vegetable steamer (as I was) give it a quick spray of Pam to prevent them from sticking.
2) I made a sauce for dipping them from:
2 Tbs. water
2 tsp. soy sauce
1/4 tsp. fresh grated ginger
- from http://www.fatfree.com/recipes/meat-analogues/tvp-dumplings
TVP-Loaf
1-1/2 cup (dry) TVP
11.5 fluid oz boiling water
1/4 cup dehydrated onion: optional (Green, or even standard yellow onion would work here, too.)
2 medium carrots: optional
6 oz mushroom (approx 2cup): optional
2 oz (~2/3cup) oatmeal
2 cup cooked white beans: optional
2 eggs worth of egg white, Scramblers, or other binder.
1 cup pureed tomato
Herbs and spices: I used some fresh basil, (dried) garlic, parsley, paprika, black pepper. You can add some (1/2tsp) if you insist; my other ingredients had plenty of salt...
Set up oven to 350 degrees (this is the Q-O recommendation: I have a convection oven and the translation is tricky. Also, I undercooked nine a touch.) Rehydrate the TVP [and dried onion, if you’re using any] with the boiling water. Set aside 10 minutes or so. Coarsely grate the two carrots. Reserve 4 pretty mushrooms for garnish and slice the rest. Puree the tomatoes. (I *thought* I bought a can of tomato puree, but I got Romas somehow. Well, that’s one reason I own a mini-food processor...) Combine all but the garnish mushrooms and mix well. Load into a loaf pan. This batch filled a 5 x 9(?) loaf pan almost to the brim. Insert the garnish mushrooms. I tried adding some nutritional yeast on top as a garnish, then realized it was far too much. Next time, I’ll add a litt nut-yeast to about 6 oz tomato and try it as a sauce. Bake circa 1 hour at 350. A knife should come out clean and the top will be nicely browned.
- from http://www.fatfree.com/recipes/meat-analogues/tvp-loaf
TVP-L-T
1 cup textured vegetable protein granules
1 cup boiling water
1 tsp. sage
1/8 tsp. nutmeg
1/8 tsp. allspice
1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 tsp. fennel seed
1/2 tsp. garlic powder
1 tsp. oregano
1/2 tsp. salt
1/4 cup whole wheat flour
8 slices toasted bread
4 large lettuce leaves
8 thin tomato slices
Combine textured vegetable protein and boiling water in a medium bowl; allow to stand until water is absorbed, about 5 minutes. Add remaining ingredients except bread, lettuce and tomato; mix well. Spray a nonstick skillet with cooking spray or rub with oil. Form mixture into 8 patties; fry until browned on both sides. Serve on toast, 2 patties per sandwich, topped with lettuce and tomato. Makes 4 servings.
Per Serving: 245 Cal.; 17g Prot.; 3g Fat; 39g Carb.; 0 Chol.; 557mg Sod.; 5g Fiber.
- from Basics and Recipes
TVP Sloppy Joes
2 small-medium green peppers
1 large or 2 small onions
1 1/2 cup boiling water
2 1/2 cup tomato sauce
1 1/2 cup tvp
2 Tbsp. mustard (or more)
2 tsp. chili powder
1/2 tsp. salt
1 Tbsp. soy sauce
1/2 tsp. pepper
1 tsp. sugar
In a very large covered frying pan, saute onions and peppers in water. When soft, add remaining ingredients and stir well. Cook on low-medium for 20 minutes, covered, stirring occasionally. When done, serve over toast, toasted english muffins, or rice.
- from Vegan Recipes: TVP Sloppy Joes
Vegetable Jambalaya
2 cups chopped fresh Italian plum tomatoes
1 cup dry white wine (or 2 Tbs. lemon juice plus water to equal 1 cup)
1 cup dry textured vegetable protein
2 cups water
2 Tbs. olive oil
1 medium onion, diced
1 stalk celery, sliced
1 bell pepper, diced
3 cloves garlic, minced
1 1/2 cups vegetable broth
12 oz. tempeh, cut into bite-sized pieces
1 cup uncooked brown rice
1/2 tsp. thyme
1/2 tsp. sage
1/2 tsp. marjoram
1 tsp. salt
Freshly ground black pepper to taste
1/2 cup chopped fresh parsley
Dash hot pepper sauce
Parsley sprigs for garnish
Marinate tomatoes in wine or lemon-water mixture for 1 hour. Place textured vegetable protein in water to reconstitute. Meanwhile, heat oil in a large pot over low heat. Saut´e onion, celery, bell pepper and garlic until onion is translucent. Add vegetable broth and bring to a boil. Add remaining ingredients (including tomatoes, marinade and TVP) except garnish. Add water, if necessary, to cover ingredients in pot. Return to a boil, reduce heat and simmer, covered, for 50 minutes, stirring occasionally, until rice absorbs the liquid. Fluff with fork before serving. Garnish with parsley springs. Makes 6 servings.
Per Serving: 327 Cal.; 19g Prot.; 9g Fat; 36g Carb.; 0 Chol.; 384mg Sod.; 7g Fiber.
- from Basics and Recipes
Vegetarian Shepherd’s Pie
This recipe lends itself to creativity. If you decide to experiment with different versions of the three components of the dish, use this formula as a guide: For 4 servings, use 4 cups vegetable hash, 1/2 cup gravy and 6 medium potatoes, cooked and mashed.
Mashed Potatoes:
6 medium russet potatoes, peeled and quartered
1/2 cup buttermilk or as needed
2 Tbs. freshly grated parmesan cheese
Salt and pepper to taste
Sun-Dried Tomato Gravy:
1/2 cup sun-dried tomatoes
2/3 cups water
2 tsp. olive oil
1 medium onion, chopped
1 large green pepper, chopped
1 small red pepper, chopped
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground cumin
2 Tbs. soy sauce
1/2 cup dry textured vegetable protein granules
3/4 cup water
Hash:
1 tsp. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 to 4 Tbs. water
2 cups cooked lentils
2 cloves garlic, minced
1/2 tsp. dried oregano
1 Tbs. Worcestershire sauce
Garnishes (optional):
2 Tbs. grated cheddar cheese
Paprika
Potatoes: Boil potatoes in water to cover for 15 minutes, until easily pierced with the tip of a paring knife. Drain potatoes and return to cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper.
Gravy: Place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 minutes, or until softened. Remove tomatoes and chop, reserving cooking liquid. In a medium-sized saucepan, heat olive oil over medium-high heat. Sauté onion, peppers and garlic until lightly browned, adding basil, oregano and cumin during cooking. Add tomatoes and their cooking liquid, soy sauce, TVP and 3/4 cup water. Cover and simmer for about 15 minutes.
Hash: In a large saucepan, heat olive oil over medium-high heat. Sauté onion for 1 minute. Add carrots and water; sauté until onion is translucent and carrots are tender, about 8 minutes. Stir in lentils, garlic, oregano and Worcestershire sauce. Cook for a minute or two, then remove from heat.
Assembly: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheese and a dusting of paprika. Bake for 30 minutes, until bubbly and fragrant. Makes 4 servings.
Variations:
Substitute potato cooking water for buttermilk in the mashed potatoes. Add a bit of olive oil; the fruitiness of the olive nicely complements the earthy flavor of the potatoes.
A head of roasted garlic pureé makes a mellow, aromatic addition to the mashed potatoes.
For a decorative touch, spoon or pipe mashed potatoes around outer edge of the dish, leaving the center open.
Per Serving: 469 Cal.; 21g Prot.; 5g Fat; 84g Carb.; 3mg Chol.; 921mg Sod.; 10g Fiber.
- from Basics and Recipes
Vegetarian Tamales
3 oz Dried corn husks
1 c TVP granules or flakes
7/8 c Hot water
2 Tbs Olive oil
1/2 c Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 Tbs Chili powder
2 tsp Cumin
1/2 tsp Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 tsp Salt
2 Tbs Margarine or oil
Soak the dried corn husks in cold water for 1 hour. For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes. Taste the filling and add a little hot sauce, if desired. To make the masa dough, place the masa harina and salt into a bowl. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. You may want to cook them in two batches, depending on the size of your steamer. - Makes 36-40 tamales.
Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2 g fat
- from SOAR (Searchable Online Archive of Recipes)
Add your TVP Recipes to My Guestbook: TVP Recipe Book
TVP Recipe Book
Food Storage Discussion Board
More TVP Links:
GVM TVP Recipes
Reinventing the Meal with Soy
Tips for Introducing Vegetarian Foods into Institutions
TVP and seiten recipes
What Makes TVP a Totally Versatile Product...
New York Daily News Online | New York Now | Food | The Skinny (Zero-Fat) on TVP
NurseHealer.com
Copyright © by Mary C Miller
6,137 posted on
04/05/2009 10:04:30 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
[Links may be too old to work]
http://web.archive.org/web/20010811200337/www.nursehealer.com/Recipes5.htm
MAIN DISHES:
Potato Soup (Instant potatoes, butter powder, salt - heated with solar or candle)
Melba Toast (in zip-lock bag)
Instant Oatmeal heated with water from solar shower
Beef Jerky or other homemade jerky
Crackers
Pancakes from add-water-only mix cooked on grill or in pan over campfire
Syrup, peanut butter, jam, jelly, or preserves
Tuna Salad (tuna, pickles diced or relish, mayonnaise packet)
Crackers (saltines, wheat crackers, etc. in zip-lock bag)
Instant packet of noodle meal heated with water from solar shower
Add any canned or rehydrated dried meat or meat substitute
Crackers
MRE (Meals Ready to Eat)
Canned Soup (heat with solar heat or votive candle)
Crackers (saltines in zip-lock bag)
Instant Oatmeal made with solar-heated water
Jelly, preserves, sugar, or honey to flavor
Summer sausage slices
Melba toast or crackers
Anywhere Meal - A delicious, nutritious meal that quickly heats itself in its own box
From Anywhere Meals http://www.y2kmeals.com/
Can of ravioli or spaghetti heated on campfire or grill
Crackers
Can of chili heated on hot coals served over:
Chips OR rice or noodles cooked in coffee pot over coals
Crackers
Peanut butter spread on crackers
Hot Can Self-Heating Ready Meal
From http://www.hotcan.com/
Flaked wheat “cereal” with sugar, honey, brown sugar, or nuts to taste
Reconstituted dry milk or canned milk
Biscuits from mix cooked in dutch oven
Gravy from mix cooked on campfire
For homemade mixes see MIX-A-MEAL cookbook http://users.itsnet.com/~mixameal/
Dry soup mix rehydrated with hot water from solar shower
Crackers
(May add canned or rehydrated dried meat or meat substitute, canned vegetables, or noodles)
Canned vegetables coated with
Brown gravy from mix heated on campfire or grill
May add any meat or meat substitute
Grilled Cheese Sandwiches
Make toast over campfire and put cheese slices in between, or grill in pan or on grill
Stir-fry – Use plenty of vegetables (precut and frozen), plus chicken breast fillets – which have little fat.
From the article, “Quick Cooking Without the Frozen Box” http://www.advocatehealth.com/magazine/spring98/magazine/mag8.html
Jambon Pacifica
1 small can Spam
1 small can pineapple slices
In camp heat the Spam in a cook kit skillet. When it is cooked, add the pinapple and leave on the burner until the pineapple is warm. This is a heavier meal to carry, so eat it the first night out. - from Marv’s And Others’ Backpacking Recipes
http://members.aol.com/_ht_a/MarvWelte/recipes.html
Turkey Tetrazini
3 cups water
3 servings dry mushroom soup mix
1 can turkey (5 oz)
1 pkg Ramen oriental noodles
Mix water and soup mix until smooth. Add turkey and noodles. (Don’t use the sauce mix from the Ramen package. You can leave that at home.) Cook 2 minutes and serve. (Makes 3 servings) – from Backpacking Recipes
http://www.isu.edu/outdoor/bkrecipe.htm
Deviled Ham Stuffed Peaches
1 can (4-1/2 ounces) deviled ham
1/2 tablespoon Dijon mustard
1 can (29 ounces) peach halves, well drained
Mix together deviled ham and mustard. Spoon the mixture into the cavity of each peach half. Serve with soup or toast for lunch or supper.
(from Pantry Cooking by Cheryl Driggs)
Chicken Diablo
1 small can chicken (about 5 oz.)
1 cup dry instant rice
1 packet tomato soup mix
½ tsp chili powder
Some other spices you may have in your cupboard (be wild and crazy)
Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 ½ cup in all.) Stir in the chicken and warm the rice/soup/spices/chicken over the stove burner. - from Marv’s And Others’ Backpacking Recipes
http://members.aol.com/_ht_a/MarvWelte/recipes.html
OR leave out the spices to make Chicken Angelica.
Tasty Omelets
Powdered eggs
Dehydrated tomatoes
Dehydrated green peppers
Onion flakes
Use differing quantities of tomato, peppers, and onion to taste. The trick is to pre-mix everything at home, after experiment with spice quantities, so that all you have to do is pour your powdered concoction into a pan of hot water to get a morning or lunch omelet that doesn’t have the traditional “powdered egg blahs.” – from Saving Money on Backpacking Food
http://www.gorp.com/gorp/food/swfood.htm
Spaghetti Cooked with Votive Candles
12 oz spaghetti
10 cups (80 ounces) water
Combine ingredients in a covered stainless steel pot. Use 12 votive candles as described below. Cooking Time: 1 hour, 18 minutes. (NOTE: The spaghetti cooks; but the water doesn’t boil.) Season with sauce or butter.
Cooking with Votive Candles: Use 2” high candles, commonly called 15-hour votive candles. Place in disposable aluminum foil pan. (Use 6 candles with mini-loaf pans, 12 candles with 8” pie pans, or 19 candles with 8.75” pie pans.) Turn the rims of the pie pan upward to keep the melted wax from spilling out. Group the candles close together. Concrete blocks can be used for a cooking platform. Place the pan of candles on the concrete blocks. Place two bricks for supports, one to the left of the candles, the other to the right. A camping grill can be placed on top of the bricks. The pot or skillet is placed on top of the grill. – from “How To Start Your Emergency Preparations Even If You Only Have a Dollar To Spare” CMC Publications, P.O, Box 1049, Gardiner, MT 59030 -
http://www.y2kmanual.com/index.html
Lentil Soup cooked in a Thermos Bottle
Pour 6 ounces of lentil soup mix into a 32-ounce steel “outdoor” thermos bottle. Salt and pepper can be added for seasoning. Fill the bottle with fast boiling water and lay it on its side for even distribution of the soup mix. Leave for 9 hours. – from “How To Start Your Emergency Preparations Even If You Only Have a Dollar To Spare” CMC Publications, P.O, Box 1049, Gardiner, MT 59030 -
http://www.y2kmanual.com/index.html
Dashboard Soup
Better idea if traveling in vehicle, or have vehicle in driveway.
Put can of soup on dashboard. Park in sunshine. Wait. Open can of soup with pocketknife. Eat soup. Throw away or recycle can.
from
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=000BmJ
Cold Cereal From Raw Grain (any kind will do)
1/4 cup of raw grain (wheat, barley, rye, oat groats)
1/2 cup water
Fresh fruits or canned (crushed pineapple, apples, bananas, applesauce, berries etc.)
Sweetening of your choice (honey, maple syrup, brown or white sugar etc.) nuts, chopped (again, any variety) sunflower seeds etc..
The evening before, grind the grain on a coarse setting with either a hand or electric grinder. Add the water and let it set overnight to absorb the water. In the morning add the fruits, sweetening and nuts of your choice and enjoy. A single serving is very filling for an average woman or child but a man may want a little more.
Basically, this recipe is two to one, water to grain. You can also add milk if you like but it is good without. I’ve tried barley, oats, and rye so far and have found them all to be good. Even my husband who is definitely NOT a healthy eater will eat this. I hope this recipe helps.
from Y2K for Women Recipes
http://www.y2kwomen.com/recommended/recipes.html
Bunkhouse Hamburger Casserole (Dried Foods)
1 can cream of chidken OR cream of mushroom soup
2 Tbs. soy sauce
3 cups cooked rice
hamburger or TVP
Cook cream of mushroom soup and add soy sauce, until well mixed. Brown hamburger or reconstitute TVP. Mix all with rice. Bake at 350 degrees for 20 minutes. - Serves 6.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sweet and Sour Spam
1/2 cup brown sugar
2 T corn starch
1 can pineapple chunks
1 cup of water
2 T vinegar (I like it with about 3 or 4)
1 can of Spam
Combine sugar, corn starch, pineapple juice ,water and vinegar in a saucepan. Stir over heat until it boils and thickens. Add Spam and pineapple and heat through. Serve over cooked rice.
Serves 4-6
from Y2K Kitchen
http://www.y2kKitchen.com/
Macaroni & Cheese (Cheese sauce recipe below – cook on propane burner, grill, or campfire)
Cheese Sauce:
1 ½ Tbs. Dry butter powder or 1 ½ Tbs. Margarine
½ cup powdered milk
1 ½ cup water
½ cup powdered cheddar cheese powder
1 ½ Tbs. Flour
¼ tsp. Salt
¼ tsp. Paprika
Mix all dry ingredients together except cheese powder. Add water gradually, stirring until blended. Bring to a boil and cook, stirring constantly, 1 to 2 minutes. Add powdered cheese and stir until smooth. Combine your favorite cooked vegetable with the sauce and pour over rice, or macaroni, this makes a good macaroni & cheese dinner.
From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Doughboys
1/2 c Flour
1 ts Baking powder
1 ts Shortening
pn Salt
1/4 c Water
1 Hot dog
You can also use 3/4 cup of biscuit mix. Mix ingredient with shortening and then add water. Put hot dog on green stick and wrap dough around it. Cook holding 6 inches from coals so inside will cook and then brown nearer to the coals. Ensure the dough is not too sticky.
From Camp Recipes
http://www.geocities.com/Yosemite/5634/camp.htm
Poulet L’Onion
1 small can chicken (about 5 oz.)
1 cup dry instant rice
1 packet onion soup mix
Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 ½ cup in all). Stir in the chicken and warm the rice/soup/chicken over the stove burner. - from Marv’s And Others’ Backpacking Recipes
http://members.aol.com/_ht_a/MarvWelte/recipes.html
Cup of Split Pea Soup
Grind or pulverize 3 tablespoons of dried split peas, real fine. Set aside.
Dissolve 1 tesp chicken boullion (or 1 cube) in 3/4 cup of hot water.
Add onion powder, cayenne pepper (my favorite) or black pepper, another 1/4 c water (or half and half). Heat to almost boiling and add powdered peas. I sprinkle in real Hormel bacon bits. GOOD!
- from Food Storage Forum/Newsgroup
http://www.1source.com/~pollarda/foods/foodforum.html
Tomato Soup (Using Tomato Powder and Dried Milk)
1 cup dried tomato powder.
6 to 7 1/2 cups of water
1/4 tesp cayenne.
1 cup nonfat dry milk powder.
Pinch of parsley or basil.
Mix tomato powder, 3 cups of water, milk powder, and cayenne in blender, or whisk well. Add rest of water and heat to serve.
- from Food Storage Forum/Newsgroup
http://www.1source.com/~pollarda/foods/foodforum.html
Nelson’s Stew
box of macaroni and cheese
can of chunky ham
Heat water to boiling. Add macaroni and cook until soft. Follow directions on box. Crumble can of chunky ham into mixture, mix thoroughly. This is very easy. Feeds 2 scouts per box of macaroni and cheese, 1 can of ham can be mixed with each 2 boxes of macaroni.
from Camp Cookbook
http://www.bsa.net/nc/t486/Misc/cookbook.html
Ham DeLeeks
1 small can lean ham chunks (about 5 oz.)
1 cup dry instant rice
1 cup dehydrated Knorr Potato Leek Soup
Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 ½ cup in all). Stir in the ham and warm the rice/soup/ham over the stove burner. - from Marv’s And Others’ Backpacking Recipes
http://members.aol.com/_ht_a/MarvWelte/recipes.html
Wake-Up Oatmeal
“Quickie” rolled oats
Powdered milk
Cinnamon Apple chips, in ¼” chunks or slices
Half-packet of hot chocolate mix
This makes an apple/cinnamon oatmeal with a little bit of a chocolate taste that really helps to warm yourself up on a cold morning. Some people substitute “Instant Breakfast” mix for the hot chocolate mix – in order to get more vitamins and minerals – although it doesn’t usually taste quite as good. You can also add brown sugar if desired. – from Saving Money on Backpacking Food
http://www.gorp.com/gorp/food/swfood.htm
Ham a la Ramen
1 – 2 packages Ramen (oriental noodle soup)
½ cup dried peas
Parmesan cheese to taste
1 5-ounce can ham
Red pepper flakes to taste
Cook the Ramen noodles (without the flavor pack) along with the dried peas. When the noodles are cooked, drain away from camp. Top with ham and add red pepper and parmesan cheese to taste. Mix, eat and enjoy. – from Backcountry Dinner Recipes
http://www.gorp.com/gorp/publishers/menasha/foo_dine.htm
Scrambled Eggs (6 eggs)
1 cup dried whole eggs
½ Tbs. Salt
2 Tbs. Dry milk
1 ½ cup water
Sprinkle dried egg over the water and beat to blend. Add salt, dry milk, and mix. Melt some margarine in a frying pan. (Use oil if no margarine is available.) Cook over low heat, stirring continuously until dry and crumbly. Do not cook more than 6 eggs at one time. For flavor add TVP bacon bits. From “Cookin’ with Powdered Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Deluxe Camp Chili with Jerky
6 ounces Jerky
3 tablespoons Oil
1 teaspoon Whole cumin seed
4 tablespoons Chili powder
1 teaspoon Onion flakes
1 teaspoon Oregano
1/2 teaspoon Cumin (powdered)
1/4 teaspoon Garlic powder
Water as needed
Flour for thickening
Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently.
Per serving: 466 Calories; 46g Fat (82% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 304mg Sodium
from
http://soar.Berkeley.EDU/recipes/chili/deluxe-camp-jerky1.rec
Wheat in a Thermos
½ cup wheat kernels
1 qt. Boiling water
Place wheat in thermos and pour water to fill thermos. Screw on lid. Sit 2 hours or overnight. Strain.
From “Cookin’ with Home Storage” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Serve with honey or sugar as breakfast cereal.
Bannock
1 cup flour
1 Tbs. Baking powder
1 tsp. Salt
¼ - ½ cup raisins
1 cup water
Mix all ingredients. Cook one large “pancake” in a large frying pan, or wrap around a stick and cook over hot coals. Serve with butter and jam. – from Backpacking Foods
http://www.isd.net/srtobin/Cooking/bp-food3.html
Fruited Chicken Salad
1 can (12-1/2 ounces) chunk chicken, drained and cut in bite-size pieces
1/2 cup coarsely broken pecans
1 can (8 ounces) pineapple tidbits, drained
1/2 cup salad dressing
1 can (11 ounces) mandarin oranges, drained
Poppy seeds
Stir together chicken, pecans, and pineapple. Stir in salad dressing. Gently fold in oranges. Sprinkle with poppy seeds. Chill before serving.
(from Pantry Cooking by Cheryl Driggs)
Cream of Celery Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 cup dehydrated celery
1 Tbs. Minced onion
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Quick Vegetable Soup
1 can (15 ounces) mixed vegetables, undrained
2-1/4 cups vegetable juice cocktail
Salt and pepper, to taste
Combine ingredients and heat to boiling. Season with salt and pepper. Serves 3.
(from Pantry Cooking by Cheryl Driggs)
Whole Wheat Pancakes
2 cups wheat flour
2 tsp. Baking powder
4 Tbs. Sugar
5 Tbs. Dried whole egg
6 Tbs. Dried milk
½ tsp. Salt
2 cups & 5 Tbs. Water
4 Tbs. Oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping. From “Cookin’ with Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Top pancakes with jelly, preserves, honey butter, canned pie filling, powdered sugar, syrup, applesauce, or canned fruit.
Cream of Mushroom Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 cup dehydrated mushrooms
1 Tbs. Minced onion
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Turkey Burritos
4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
Nonstick cooking spray
4 (8-inch) flour tortillas
½ pound ground turkey
1 can (9 oz.) bean dip
1 cup shredded Cheddar cheese
¼ cup chopped onion
¼ cup chunky salsa
Sour cream, chopped cilantro
PREHEAT oven to 450°F or preheat grill to medium-high indirect heat. For indirect heat, the heat source (coals or gas burner) is on one side of the grill only. CENTER one tortilla on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Combine turkey, bean dip, cheese, onion and salsa. Spoon mixture onto tortillas. Wrap filling in each tortilla, burrito-style; place seam-side down. BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.
BAKE 20 to 24 minutes on a cookie sheet in oven OR GRILL 18 to 20 minutes in covered grill. For indirect heat, place the foil packets on the opposite side of grill with no coals or flame underneath. Serve with sour cream and cilantro. Makes 4 servings.
From Reynolds Wrap Grill-A-Meal
http://www.rmc.com/gbu/gpcp/consumer/index.html
Cream of Wheat or Oatmeal Breakfast Cereal
2 cups freshly ground whole wheat berries or oat groats
3 cups water
Place water in saucepan. Add flaked wheat or rolled oats. Bring to rolling boil. Reduce heat. Simmer for 2 minutes. Remove from heat and let stand 5 minutes. – from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Cream of Chicken Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 cup small pieces of cut up chicken
1 Tbs. Minced onion
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Potato Patties
3 ½ cup mashed potatoes
¼ cup margarine
1 tsp. Salt
¼ tsp. Pepper
5 Tbs. Dried whole egg
5 Tbs. Water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about ¼ cup mixture for each and fry in lightly greased pan over medium-high heat until browned on both sides, about 2 to 3 minutes. From “Cookin’ with Powdered Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Cream of Corn Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 can cream-style corn (dried corn can be reconstituted and used)
1 Tbs. Chopped onion
Pepper to taste
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Beanie Spammie
1 can Spam
1 large can or 2 small cans Bushes or B&M Baked Beans
Cut the Spam into 1/2 inch cubes. Brown Spam in skillet until golden brown. Add beans and simmer for 5 minutes. Serves 4
from Y2K Kitchen
http://www.y2kKitchen.com/
Skillet Potato Dinner (Fresh or Dried Foods)
Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain. Heat margarine and fry potatoes with choice of the following:
1- dehydrated onions
2- dehydrated broccoli
3- canned, stewed tomatoes
4- dehydrated cheese
5- chili
6- meat of choice: bacon bits, sausage gluten, canned chicken, etc.
Season to taste. From “Cookin’ with Home Storage” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Cream of Bean Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
3 cups cooked dry beans
4 tsp. Chopped onion
4 tsp chopped peppers
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Ranchhand Jack’s Skillet Dinner (Dried Foods)
2 cups cooked whole wheat, cracked wheat OR rice
1 dehydrated beef patty, 1 cup ground beef gluten OR 1 cup mock hamburger
1 cup tomato powder
2 Tbs. dehydrated ground peppers
1/4 cup dehydrated onion
2 Tbs. dehydrated celery
salt and pepper to taste
Reconstitute all dehydrated vegetables and beef. Brown meat. Add sauce and rest of ingredients. Simmer 20 to 25 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Chicken Spaghetti
1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)
Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.
Variations include:
Picante sauce or ro-tel tomatoes instead of tomato soup
Leave out chicken
Use canned chicken broth for moisture in large servings
Add peppers, onions, olives
from Y2K Kitchen
http://www.y2kKitchen.com/
Cream of Onion Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
5 medium-sized cooked onions OR 1 ¼ cup dehydrated onions, rehydrated
salt and pepper to taste
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Cream of Broccoli Soup
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
2 cups fresh broccoli, chopped OR 1 cup dried broccoli, rehydrated
Onion, salt, and pepper to taste
Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4 From “Cookin’ with Powdered Milk” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
DESSERTS & SNACKS:
Fruit Cocktail (small can with pop-top opening – no can opener needed)
Sliced Peaches or other fruit (small can with pop-top opening)
Pineapple Rings (small can)
Granola Bar
Toaster Pastry
Dehydrated fruit
Pie filling in can served plain, or over crackers, cake, or tortilla with cinnamon and sugar
Hard candy in zip-lock bag or canning jar
Fruit leather (dried fruit “candy”)
Hobo Popcorn
In center of 18” x 18” square of heavy or doubled foil, place one teaspoon of oil and one tablespoon of popcorn. Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for the popcorn to pop. Tie each pouch to a long stick with a string and hold the pouch over the hot coals. Shake constantly until all the corn has popped. Season with salt and margarine. Or soy sauce, or melted chocolate, or melted peanut butter, or melted caramels or use as a base for chili. – from Foil Cooking Recipes
http://www.macscouter.com/Cooking/FoilDinner.html
Peanut Butter and Fruit
1 cup creamy peanut butter
2 tablespoons honey
1/4 cup chopped dried apricots
1/4 cup chopped golden raisins
Hot toast or warm muffins
Blend together peanut butter and honey; stir in dried fruit. Store mixture in a tightly covered container at room temperature. To serve, spread on toast or muffins. Makes 1-1/2 cups spread.
(from Pantry Cooking by Cheryl Driggs)
The Next Best Thing to Jam
Sugar
Nonflavored Gelatin
Cinnamon
Berries, or seasonal fruit
Let’s say your little helpers go out and pick a bucket of berries while you are trying to fix a meal. This works for me! After you get the berries, put them in a pot and cover with just enough water so they begin to float. Put them on the stove to boil, stirring occasionally. Once the berries begin to burst, add sugar to taste (about 1 cup.) Put about ¼ tsp. of cinnamon per 2 Qts. Berries and continue to boil. The mix will try to thicken, but at this time it’s more like a syrup. Remove from the heat and mix in the gelatin (as to the instructions on the label) and allow to cool.
From Adventure Sports Online’s Camping Recipes
http://www.adventuresports.com/asap/camping/recipe.htm
No Bake Apricot Balls
1 and 1/2 cup dried apricot halves, chopped
2 cups coconut flakes
2/3 cup sweetened condensed milk or yogurt
Powdered sugar
In bowl, stir together apricots and coconut. Stir in milk. Use hands to shape into balls. Roll in powdered sugar. Let stand until firm or refrigerate (or put in a jar and put the jar outside in the cold winter) to quicken process. Note that powdered milk that has been re-hydrated or yogurt may be substituted for condensed milk.
Y2Kitchen has been rewritten and will be published for the national market.
J. Candy Arnold, Author, Y2Kitchen — The Joy of Cooking in a Crisis
from Y2K for Women Recipes
http://www.y2kwomen.com/recommended/recipes.html
Gorp
Can be a mixture of almost anything.
2 cups salted nuts
½ cup sunflower seeds
½ cup shredded or string coconut
½ - 1 cup smarties (chocolate chips melt in hot weather)
1 cup raisins
Mix thoroughly and put one cup portions into small plastic bags. from Backpacking Foods
http://www.isd.net/srtobin/Cooking/bp-food3.html
Peanut Butter Balls
Peanut Butter
Powdered Sugar
Mix together equal parts peanut butter and powdered sugar. Knead lightly to blend. Add more of either ingredient as needed to make consistency of Play Dough. Roll into log and slice 1/4” thick or roll 1/2 to 1 tsp. of dough into ball or shape into square. Place balls on wax paper and refrigerate for at least 2 hours to chill so they hold their shape better. Serve as candy or dip in chocolate.
Old family favorite in my household - Cat =^;^=
Thermos Cooked Grain — Candy
1/2 cup oats or choice of grains
3 cups boiling water
1/4 cup dried fruit
1/2 teaspoon salt
2 tablespoons honey or sugar
(The best thermos for this kind of cooking is a wide-mouth stainless steel thermos that holds the heat well.) Place grains in a thermos (and dried fruit, salt and honey if desired) and pour boiling water to the fill mark. Screw on the lid, shake to distribute contents. Lay thermos on its side and let sit 2 hours or overnight. Remove the contents, strain and your meal is ready. Be sure to drink the liquid which is full of nutrients.
Y2Kitchen has been rewritten and will be published for the national market.
J. Candy Arnold, Author, Y2Kitchen — The Joy of Cooking in a Crisis
from Y2K for Women Recipes
http://www.y2kwomen.com/recommended/recipes.html
Twisters
Biscuit mix
Milk or water
Honey
Follow the direction on the biscuit box using a little less liquid than called for. Twist the dough around the end of of a green stick. Hold rotating slowly over hot coals of fire until cooked. Dip into honey and enjoy. Can also use butter and jam.
From Camp Recipes
http://www.geocities.com/Yosemite/5634/camp.htm
Dessert — Debbie
Pancake mix complete
Canned pie filling
Oil or shortening
Follow the directions on mix to make WAFFLE consistency batter. Add a little sugar. Pour on griddle, med. high heat, allow to get about half done, add fruit pie filling, flip sides onto center, turn over allow to cook several minutes more to get the centers done and serve.
from Y2K for Women Recipes
http://www.y2kwomen.com/recommended/recipes.html
Energy Bar
Mix together equal portions of raisins, dates, figs, coconut, prunes, pecans, walnuts and filberts.
Put mixture through a food chopper or blender, or shop finely with a sharp knife.
Pack tightly into bars on waxed paper and wrap in foil.
It may be easier to cover a cookie sheet with waxed paper, pack down the mixture until it’s 6 – 12 mm thick (1/4 – ½”), cut into bars and wrap in waxed paper and foil. from Backpacking Foods
http://www.isd.net/srtobin/Cooking/bp-food3.html
Fruit Cobbler
2 cans of pie filling
1 white or yellow cake mix
4 T butter or butter flavor Crisco
Melt butter in Dutch oven or cast iron skillet. Add pie filling and bring to boil. Mix cake mix according to package directions, substituting powdered milk and Just Whites or powdered eggs for fresh if necessary. Pour evenly over fruit. Cover and cook at medium low for 30 minutes or more until done.
Serves 6-8
from Y2K Kitchen
http://www.y2kKitchen.com/
OTHER RESOURCES:
Disaster Resources - How to Prepare
Flood Survival and Recovery Fact Sheets
Food: Tips and Techniques http://www.flash.net/~bhphiker/BHP/Food.html
6,138 posted on
04/05/2009 10:09:10 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20011015113913/www.nursehealer.com/Recipes6.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #6
Measurements & Substitutions
Making Recipe Conversions
Kitchen Measurements
1 Tbs. = 3 tsp. = 1/16 c.
1/8 c. = 2 Tbs.
1/6 c. = 2 Tbs. + 2 tsp.
1/4 c. = 4 Tbs. = 2 oz.
1/3 c. = 5 1/3 Tbs. (5 Tbs. + 1 tsp.)
3/8 c. = 6 Tbs.
1/2 c. = 8 Tbs. = 4 oz.
2/3 c. = 10 Tbs. + 2 tsp.
3/4 c. = 12 Tbs.
1 c. = 16 Tbs. = 48 tsp. = 8 oz.
1 pint = 2 c.
1 liquid quart = 2 pints
1 liquid gallon = 4 qts.
6 drops = 1 dash
Dry Measures:
1 pound = 16 dry ounces
1 peck = 2 dry gallons = 8 dry qts.
1 bushel = 4 pecks
U.S. & European Liquid Measure Equivalents:
1 tsp. = 1/6 fl. oz. = 1 coffee spoon
1 Tbs. = 1/2 fl. oz. = 1 soup spoon
2 Tbs. = 1 fl. oz. = .28 deciliter
6 2/3 Tbs. = 3 1/2 fl. oz. = 1 deciliter
1 cup = 8 fl. oz. = 2.25 deciliters
1 pint = 16 fl. oz. = 4.5 deciliters
4 1/3 cups = 35 1/6 fl. oz. = 1 liter (10 deciliters)
Converting Measurements to Metric:
Multiply teaspoons by 4.93 to convert to milliliters
Multiply Tablespoons by 14.79 to convert to milliliters
Multiply fluid ounces by 29.57 to convert to milliliters
Multiply Cups (liquid) by 236.59 to convert to milliliters
Multiply Cups (liquid) by .237 to convert to liters
Multiply Cups (dry) by 275.31 to convert to milliliters
Multiply Cups (dry) by .275 to convert to liters
Multiply pints (liquid) by 473.18 to convert to milliliters
Multiply pints (liquid) by .473 to convert to liters
Multiply pints (dry) by 550.61 to convert to milliliters
Multiply pints (dry) by .551 to convert to liters
Multiply quarts (liquid) by 946.36 to convert to milliliters
Multiply quarts (liquid) by .946 to convert to liters
Multiply quarts (dry) by 1101.22 to convert to milliliters
Multiply quarts (dry) by 1.101 to convert to liters
Multiply gallons by 3.785 to convert to liters
Multiply ounces by 28.35 to convert to grams
Multiply pounds by .454 to convert to kilograms
Multiply inches by 2.54 to convert to centimeters
Multiply degrees Fahrenheit by 5/9 (temperature - 32) to convert to degrees Celsius (Centigrade)
Emergency Substitutions:
baking powder * 1 tsp. = 1/3 tsp baking soda plus 1/2 tsp cream of tartar
baking powder * 1 tsp. = 1/4 tsp. baking soda plus 1/3 c. sour milk, buttermilk, or yogurt
butter, margarine, or shortening * 1 c. = 3/4 c. bacon fat
butter, margarine, or shortening * 1 c. = 3/4 c. chicken fat
butter, margarine, or shortening * 1 c. = 7/8 c. lard
butter, margarine, or shortening * 1 c. = 7/8 c. oil
butter or margarine 1 stick = 1/2 c. = 4 oz.
butter or margarine 1 c. = 1 1/2 c. margarine or butter powder
chocolate, unsweetened 1 square (1 oz.)= 3 Tbs. cocoa + 1 Tbs. butter
cornstarch 1 Tbs. = 2 Tbs. flour
corn syrup 1 1/2 c. = 1 c. sugar + 1/2 c. liquid
cream, whipping 1 c. = 1 c. nonfat dry milk powder (or ½ c. non-instant dry milk powder), whipped with 1 c. ice water
egg, whole 1 = 2 egg yolks plus 1 Tbs. water
egg, whole 1 = 2 Tbs. dehydrated eggs + 2 1/2 Tbs. water
flour, white 1 c. = 3/4 c. whole wheat flour
flour, white 1 c. = 7/8 c. rice flour
flour, white 1 c. = 1 c. corn flour
flour, white 1 c. = 1 c. corn meal
flour, white 1 c. = 1 1/2 c. rolled
flour, white 1 c. = 3/4 c. buckwheat
flour, white 1 c. = 1/2 c. barley flour
flour, white 1 c. = 3/4 c. rye flour
green pepper 1 medium = 1/4 c. dehydrated green peppers
milk, whole fresh 1 c. = 1/2 c. evaporated milk plus 1/2 c. water
milk, whole fresh 1 c. = 1/3 c. instant dry milk solids (or 1 ½ Tbs. non-instant dry milk powder) + 1 c. water
milk, whole 1 c. = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter
milk, skim 1 c. = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs. non-instant dry milk powder) + ¾ c. water
milk, sour 1 c. = 1 c. buttermilk
milk, sour 1 c. = 1 c. yogurt
milk, sour 1 c. = 1 1/3 Tbs. vinegar or lemon juice plus milk to make 1 c.
onion 1 medium = 1/4 c. dehydrated onion
sour cream (in baking) * 1 c. = 7/8 c. buttermilk, sour milk, or yogurt plus 3 Tbs. margarine
sour cream 1 c. = 1 c. milk plus 1 1/2 Tbs. vinegar
sugar * 1 c. = 3/4 c. honey, molasses, or corn syrup; reduce liquid in recipe by 1/4 c, add 1/4 tsp. soda, and reduce oven temperature by 25 degrees
sugar 1 c. = 1 1/2 c. carob syrup
sugar 1 c. = 1 1/4 c. malt syrup
sugar, brown 1 c. = 1 cup sugar plus 2 Tbs. old-fashioned molasses
sugar, powdered 1 c. = 1 c. sugar and 1/2 tsp. cornstarch Blend in blender until powdered
tapioca 2 Tbs. = 3 Tbs. flour
yeast 1 package = 1 Tbs. yeast
* NOTE: May not yield perfect results in products of fine texture such as light cakes; but generally acceptable in breads, many cookies, and moist cakes.
Equivalent Measurements:
NOTE: These equivalents are approximations. Different charts may show variations.
almonds, in shell 1 lb. = 1 3/4 c. shelled
almonds, shelled 1 lb. = 3 1/2 c.
apples 1 lb. = 3 medium = 2 1/2 c. peeled and sliced
apricots, fresh 1 lb. = 8 to 10 medium = 2 c. sliced = 3 c. diced = 6 c. cooked
apricots, dried 1 lb. = 3 c.
asparagus 1 lb. = 12 to 16 stalks = 3 1/2 c. (in pieces)
avocados 1 medium = 1 c. cubes
bananas 1 lb. = 3 to 4 medium = 2 c. sliced = 1 1/2 c. mashed
beans, kidney 1 lb. = 1 1/2 c. dry = 6 c. cooked
beans, kidney dry 1 lb. = 2 1/3 c. dry = 9 c. cooked
beans, lima 1 lb. = 2 1/3 c. dry = 6 c. cooked
beans, navy 1 lb. = 2 1/3 c. dry = 6 c. cooked
beets 1 lb. = 4 medium = 2 c. sliced = 2 c. diced & cooked
blueberries 1 pint = 2 c.
bread 1 slice = 1/4 to 1/3 c. dry crumbs = 3/4 to 1 c. soft crumbs
bread 4 slices = 1 c. bread crumbs
broccoli 1-lb. head = 2 c. florets
butter 1 stick = 1/4 lb. = 1/2 c.= 8 Tbs.
butter or margarine 1 lb. = 2 c. = 32 Tbs.
cabbage 1 lb. = 4 1/2 c. raw, shredded or sliced
cabbage 1 lb. = 2 1/2 c. cooked
carrots 1 lb. = 6 or 7 = 3 cups sliced, diced or shredded
cauliflower 1 1/2 lbs. = 2 c. cooked
celery 1 stalk = 1/2 c. sliced or chopped
celery 1 lb. = 2 medium bunches = 4 c. diced
cheese 1 lb. = 4.5 c. grated
cheese, cottage 1 lb. = 2 c.
cheese, cream 1 c. = 8 oz.
cheese, cream 3 oz. = 6 Tbs.
cheese, hard 1 lb. = 4 c. grated
cherries, fresh 1 lb. = 2 c. pitted
chicken, whole 3 1/2 lbs. = 3 c. cooked meat
chicken, boned breast 1 large = 2 c. cooked meat
chocolate, unsweetened 1 square = 1 oz. = 1 Tbs. melted = 5 Tbs. grated
coconut 1 whole = 2 to 3 c. shredded
coconut, shredded 1 lb. = 5 c.
corn 1 plump ear = 1/2 c. kernels
cornmeal, uncooked 1 c. = 4 c. cooked
crackers, graham 15 crackers = 1 c. fine crumbs
crackers, soda 22 crackers = 1 c. fine crumbs
cranberries, fresh or frozen 2 oz. dried (by weight) = 1/4 c.
cranberries 1 lb. = 4 c.
cranberries, fresh or frozen 1 12-oz. bag = 3 c.
cream, heavy 1 c. = 1/2 pint = 2 c. whipped
cucumbers 1 medium = 1 1/2 c. sliced
currants, fresh 1/4 lb. = 1 c.
currants, dried 1/3 lb. = 1 c.
dates 1 lb. = 2 1/2 c. pitted
eggplant 1 1/2 lbs. = 2 1/2 c. diced
eggs 1 c. = 7 small = 6 medium = 5 large
egg whites 1 c. = 8 to 10 egg whites
egg yolks 1 c. = 12 to 16 egg yolks
figs 1 lb. = 2 3/4 to 3 c. chopped
flour 1 lb. = 3 c.
flour, enriched white 1 lb. = 4 c. sifted
flour, enriched cake 1 lb. = 4 1/2 c. sifted
flour, whole wheat 1 lb. = 3 1/2 c.
flour, rye 1 lb. = 4 c.
flour, soy 1 lb. = 6 c.
flour, cornmeal 1 lb. = 3 c.
flour, oatmeal 1 lb. = 4 3/4 c.
fruit candied or peels 1/2 lb. = 1 1/2 c. cut up
garlic 2 medium cloves = 1 tsp. minced
gelatin, unflavored 1 envelope = 1/4 oz. = 1 Tbs. (enough to jell 2 c. liquid)
ginger, fresh 1-inch piece = 2 Tbs. grated or chopped
graham crackers 14 squares = 1 c. crumbs
grapefruit 1 medium = 1/2 lb. = 1 c. sections
grapes 1 lb. = 2 1/2 c.
green beans 1 lb. = 3 c. fresh = 2 1/2 c. cooked
herbs, fresh (general) 1 Tbs. = 1 tsp. dried
honey 1 lb. = 1 1/3 c.
lemon or lime 1 medium = 3 Tbs. juice = 2 tsp. grated zest
lentils, dried 1 c. = 3 c. cooked
lentils 1 lb. = 2 1/3 c. dry = 6 c. cooked
limes 1 medium = 1 1/2 to 2 Tbs. juice = 1 tsp. grated zest
macaroni, uncooked 1 c. = 1/4 lb. = 2 c. cooked
macaroni, uncooked 4 oz. = 2 1/4 c. cooked
macaroni, uncooked 1 lb. = 4 c. dry = 8 c. cooked
meat 1 lb. = 2 c. diced
milk, evaporated 14 1/2 oz. can = 1 2/3 c.
milk, nonfat dry solids 1 lb. = 4 c.
milk, sweetened condensed 14 oz. can = 1 1/4 c.
molasses 1 lb. = 1 1/3 c.
mushrooms, fresh 1/2 lb. = 2 c. sliced
nectarines 1 lb. = 3 or 4 = 2 c. peeled and sliced
noodles, uncooked 1 c. = 1 3/4 to 2 c. cooked
noodles, uncooked 1 lb. = 6 c. dry = 10 1/2 c. cooked
oat groats 2 cups = 1 c. flaked grain
okra 1 lb. = 22 to 28 small pods = 5 c.
onions 1 medium = 3/4 c. sliced or chopped
oranges 1 medium = 1/3 c. juice = 2 to 3 Tbs. grated zest
peaches 1 lb. = 4 medium = 2 c. peeled and sliced
peanuts, in shell 1 lb. = 2 1/4 c. shelled
peanuts, shelled 1 lb. = 3 c.
pears 1 lb. = 3 medium = 2 c. peeled and sliced
peas 1 lb. pods = 1 c. shelled and cooked
peas, fresh 1 c. = 1/2 lb. dried split = 2 1/2 c. cooked
peas, split 1 lb. = 2 c. dry = 5 c. cooked
pecans, in shell 1 lb. = 2 1/4 c. shelled
pecans, shelled 1 lb. = 4 c.
peppers, bell 1 large = 1 c. chopped
pineapple, fresh 1 medium = 3 c. peeled and diced
plums 1 lb. = 8 medium = 2 1/2 c. pitted
potatoes, raw 1 lb. = 3 potatoes = 2 1/2 c. sliced/diced = 2 c. cooked and mashed
prunes, dried 1 lb. = 2 1/2 c. = 4 c. cooked
pumpkin 1 lb. = 1 c. cooked and pureed
raisins 1 lb. = 3 c.
raspberries 1 pint = 1 3/4 to 2 c.
rhubarb 1 lb. = 2 c. cooked
rice, raw 1 c. = 1/2 lb. = 3 c. cooked
rice, precooked 1 c. = 2 c. cooked
rice 1 lb. = 2 1/3 c. dry = 6 c. cooked
scallions 1 bunch = 1/3 c. chopped (whites only)
shallots 1 large = 1 Tbs. minced
soybeans 1 lb. = 2 1/3 c. dry = 6 c. cooked
spaghetti, uncooked 7 oz. = 4 cups
spaghetti, uncooked 1 lb. = 5 c. dry = 9 to 10 c. cooked
squash, summer 1 lb. = 3 1/2 c. sliced
squash, winter 1 lb. = 1 c. cooked and pureed
strawberries 1 pint = 2 c. sliced
sugar, granulated 1 lb. = 2 cups
sugar, brown 1 lb. = 2 1/4 c. firmly packed
sugar, confectioners 1 lb. = 3 1/2 to 4 c. sifted
sweet potatoes 3 medium = 1 lb. = 3 c. sliced
tomatillos 1 lb. = 10 to 12
tomatoes 1 lb. = 3 medium = 1 1/2 c. peeled, seeded, and chopped
walnuts, in shell 1 lb. = 1 2/3 c. shelled
walnuts, shelled 1 lb. = 4 c.
wheat berries 6 gallons = 158 c. ground flour
wheat berries 1 lb. = 3 c. = 4 c. ground flour
wheat berries scant 2/3 c. = 1 c. ground flour
yeast, dry 1 package = 1 Tbs.
zucchini 1 lb. = 3 1/2 c. sliced
Canning Quantities
Fruit (Quantity per Quart Canned):
Apples 2 1/2 - 3 lbs.
Apricots 2 1/2 - 3 1/2 lbs.
Blackberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons
Blueberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons
Cherries 2 - 2 1/2 lbs.
Figs 2 - 2 1/2 lbs.
Grapes 4 lbs.
Lemons and limes 8 - 16 fruits
Oranges 8 - 12 fruits
Peaches 2 - 3 lbs.
Pears 2 - 3 lbs.
Plums 1 1/2 - 2 1/2 lbs.
Raspberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons
Rhubarb 2 lbs.
Strawberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons OR 6 - 8 cups
Vegetables (Quantity per Quart Canned):
Artichokes, globe 6 - 10 whole
Artichokes, Jerusalem 3/4 - 1 1/2 lbs.
Asparagus 2 1/2 - 4 1/2 lbs.
Beans, bush green 1 1/2 - 2 1/2 lbs.
Beans, bush yellow 1 1/2 - 2 lbs.
Beans, lima in pod 3 - 5 lbs.
Beans, pole 1 1/2 - 2 1/2 lbs.
Beets 2 - 3 1/2 lbs.
Broccoli 2 - 3 lbs.
Brussels sprouts 2 lbs.
Cabbage 2 lbs.
Carrots 2 - 3 lbs.
Cauliflower 3 lbs.
Corn 3 - 6 lbs.
Cucumbers 6 - 12 whole
Eggplant 2 medium whole
Kale 2 - 3 lbs.
Mushrooms 1 1/2 - 3 lbs.
Okra 1 1/2 lbs.
Onions 3 - 8 whole
Peas 3 - 6 lbs.
Peas, snap 2 - 2 1/2 lbs.
Peppers 2 lbs.
Spinach 2 - 3 lbs.
Squash, summer and winter 2 - 4 lbs.
Swiss chard 2 - 4 lbs.
Tomatoes 2 1/2 - 3 1/2 lbs.
Container Sizes:
6 oz. can (frozen juice, tomato paste) = 3/4 c.
8 oz. can = 1 c.
10 1/2 oz. can (No. 1 or picnic) = 1 1/4 c.
14 1/2 oz. can (evaporated milk) = 1 2/3 c.
15 oz. can (sweetened condensed milk) = 1 1/3 c.
15 1/2 oz. can (No. 300) = 1 3/4 c.
1 lb. can (No. 303) = 2 c.
1 lb. 4 oz. can (No. 2) = 2 1/2 c.
46 oz. can (juices and fruit drinks) = 5 3/4 c.
6 lb. 9 oz. can (No. 10) = 3 qts.
Frozen Container Sizes:
6 oz. (frozen juice concentrate) = 3/4 c.
10 oz. (box of vegetables) = 2 c.
20 oz. (bag of vegetables) = 4 c.
More Tips:
Buttermilk: 1 c. water + 1/3 c. powdered milk + 1 Tbs. vinegar or lemon juice Let mixture stand in a warm place until thickened (about 18 hours). Stir until smooth. Refrigerate.
Evaporated milk: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water.
Sweetened condensed milk: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup granulated sugar.
Whipped Topping: 1 c. water + 2/3 c. powdered milk = evaporated milk. Add 1/2 tsp. lemon juice and whip, then fold in 1 Tbs. sugar to taste.
For this amount
Mix Instant Dry Milk
OR Non-instant
With water
1 quart
1 cup
3/4 cup
4 cups
1 pint
1/2 cup
1/3 cup
2 cups
1 cup
1/4 cup
3 Tbs.
1 cup
1/2 cup
2 Tbs.
1 1/2 Tbs.
1/2 cup
1/4 cup
1 Tbs.
3/4 Tbs.
1/4 cup
- from - from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html
Links:
A Dictionary of Measures, Units and Conversions
BlueSuitMom.com: Food - Substitution List
Bushels, Test Weights and Calculations, AGF-503-00
Can Central Standard Dimensional Food Can Standards
Chart to convert measurements from US to metric and from metric to US measurements.
Chef Central - Where the professionals meet !
Common Conversion Factors
Conversion & Calculation Center: Measurements, Currencies, World Time, Calculators & Reference Info.
Conversion Calculators, Cooking Tips, Food FAQS - The Kitchen Link
Conversion Chart from Real Food for Real People ***** Everything! *****
Conversion List Metric and Imperial Conversions
Conversion of Units
Conversion: units of measurement | Practical Molecular Biology
Conversions
Conversions for measurement units
Conversions - online metric converter - US customary & metric conversions for unit measurements, and fractions to decimals
Conversion Tables English and Metric Conversions for Common Switch Values
Convert International to Imperial Measurements - Calculators Of All Kinds
Conversions online converter
Convert Ounces, Grams, and other Mass or Weight Units With UnitWiz Online converter *****
Cooking and Food Data Food Weight/Volume Equivalents - This chart gives information about weight/volume characteristics of different foods. *
Cooking Measurement Conversion Calculator for web design
EBERLY List of Unit Measures
eFunda: The Ultimate Online Reference for Engineers
Emergency Ingredient Substitutions
English units of measurement
English units of measurement. The Columbia Encyclopedia, Sixth Edition. 2001
English units of measurement: Customary Units of Weights and Measures
General Tables of Units of Measurement
Grocery Shopping Substituting One Can For Another Size *****
IFP : Metric Conversion Tables
In a Pinch—Food Yields
Information on conversion of TDS values from grain, grams, ounces, etc.
Ingredient Substitutions
Key Nutrient Analysis Concepts / Chapter 5
Kitchen Measurement Conversion Table
Learn2 Convert Measurements
Maths Helper - Free maths tools and calculators to make life easier
Measure 4 Measure: Sites That Do the Work For You A calculator for every need
Measurement
Measurement & Temperature Conversion
Measurement Conversion
Measurement Conversion/Equivalents Charts
Measurement conversion factors to convert US and UK measurements to SI ( metric )
Measurement conversions
Measurement Conversions International Equivalents
Measurement Converter
Measurement Converter: High-Precision Conversions
MEASUREMENT EQUIVALENTS
Measurement in chemistry
Measurement Units Translation
Measurement Units Translation — Capacity and Volume
Measurement Units Translation — Capacity and Volume
MEGArecipes - Convert Cups / Pints *
MEGArecipes - Convert Tablespoons *
MEGArecipes - Convert Teaspoons *
MEGArecipes - Miscellaneous Conversions *
MEGArecipes - Temperatures
Metric Conversion Charts
Metric Conversion in JavaScript
Metric Equivalents
Metric measurement equivalents
Online Conversion - Convert anything to anything else
Physical Units
Pioneer Thinking - Cooking - Measurement Conversion Tables and Common Equivalents Chart
PPE - Measurement Conversion Tables
Service : Units of Measurement and their Conversion
SiteNet ToolKit - Measurement Conversions
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NurseHealer.com
Copyright © by Mary C Miller
6,139 posted on
04/05/2009 10:13:23 PM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All; DelaWhere
Several killed in Italian quake
At least 16 people have been killed in a powerful earthquake that struck central Italy, Italian officials say.
From the BBC
The magnitude-6.3 earthquake hit at 0332 (0132 GMT) near the city of L’Aquila, about 95km (60 miles) north-east of the capital, Rome.
Five children were said to be among the dead. The death toll was rising.
A civil protection official told the BBC that 3,000 to 10,000 buildings may have been damaged by the earthquake in L’Aquila, a Medieval city.
Agostino Miozzo said that thousands could have been made homeless. He described widespread panic, but said rescue workers were on the scene.
The mayor of L’Aquila, Massimo Cialente, said some 100,000 people had left their homes.
Television footage of L’Aquila showed a number of collapsed buildings.
Officials said they feared the death toll would rise as workers made their way through the rubble.
Aftershocks
L’Aquila, a medieval town of about 70,000 inhabitants with a number of old buildings, is the capital of the mountainous Abruzzo region.
L’AQUILA
Medieval city, founded in the 13th Century Capital of the mountainous Abruzzo region Population 70,000, with many thousands more tourists and foreign students Walled city with narrow streets, lined by Baroque and Renaissance buildings
The earthquake was also felt in Rome, where the BBC correspondent said he was woken up by the shaking.
Two smaller earthquakes struck the same region of Italy on Sunday but caused no damage.
Powerful earthquakes are relatively rare in Italy. In 2002, an earthquake in the southern Italian town of San Giuliano di Puglia killed more than 20 people.
In 1997, 13 people died when a strong earthquake struck Italy’s central region.
Source: http://news.bbc.co.uk/2/hi/europe/7984867.stm
—
Check out http://groups.yahoo.com/group/californiadisasters/
6,140 posted on
04/06/2009 1:17:50 AM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All; DelaWhere
Washington Post: “Most in Poll Back Outreach to Muslims”
— “Most Americans think President Obama’s pledge to “seek a new way forward”
with the Muslim world is an important goal, even as nearly half hold negative views
about Islam and a sizable number say that even mainstream adherents to
the religion encourage violence against non-Muslims, according to a new Washington Post-ABC News poll.”
http://www.washingtonpost.com/wp-dyn/content/article/2009/04/05/AR2009040501586.html?wprss=rss_politics
— Washington Post Poll Data:
http://www.washingtonpost.com/wp-srv/politics/polls/postpoll_033109.html
-— Question “23. How important do you think it is for Obama to try to improve
U.S. relations with Muslim nations - very important, somewhat important, not so important or not important at all?”
—— 81 percent says this is is important, 18 percent says this is not important
-— Question “25. Do you feel you do or do not have a good basic understanding
of the teachings and beliefs of Islam, the Muslim religion?”
—— 55 percent says “Do Not,” 45 percent says “Do”
__._,_.___
If reposting elsewhere, please credit source of this research as UnitedStatesAction.com
6,142 posted on
04/06/2009 6:15:02 AM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All; DelaWhere
More Than 70 Dead In Italy Earthquake
Italian officials say more than 70 people have died in a strong earthquake that
rattled central Italy.
MORE DETAILS:
http://www.10News.com/tu/5FPIrk5TI.html
[A few minutes ago, I had a note from a friend who is 300 miles from the quake, he said they were reporting 50 dead and that he had not felt a thing.....
granny]
6,144 posted on
04/06/2009 6:32:56 AM PDT by
nw_arizona_granny
( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
To: All
http://web.archive.org/web/20020403093845/www.nursehealer.com/Recipes7.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #7
Quick Breads
One thing I hear quite often when speaking on cooking with food storage is, “I’d like to learn to use whole wheat; but I don’t want to make yeast bread.” Having felt the same way for years, I’ve collected a large number of bread recipes that don’t call for yeast. Some of these recipes have been tried and tested in my family, and are reproduced here just as I have used them for years. You can substitute dehydrated ingredients for fresh ones as needed to utilize your food storage better (egg powder, dry milk powder, butter powder, etc.) Reconstitute (rehydrate) dry ingredients before substituting for fresh ones, unless the recipe specifically states otherwise. You may also need to substitute whole wheat flour for white. Substituting instructions follow. Most quick bread recipes can be used to make loaf breads or muffins. For convenience, you can bake muffins in cupcake paper cups, which makes cleanup a real breeze.
Quick Bread Recipes
Apple-Nut Bread
2 1/2 c. flour
1 c. quick OR old-fashioned oats, uncooked
1/2 c. chopped nuts
1 Tbs. baking powder
1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. nutmeg
1/4 c. brown sugar
3 eggs
1/3 c. vegetable oil
1 tsp. vanilla
2 c. (3 large) shredded apple
Preheat oven to 325 degree F. Grease bottom and sides of 9 x 5 - inch loaf pan. In medium bowl, combine flour, oats, nuts, baking powder, cinnamon, salt and nutmeg. In large bowl, combine brown sugar, eggs, oil and vanilla. Mix well until smooth. Stir in apple. Add flour mixture, mixing just until dry ingredients are moistened. Pour into prepared pan. Bake for 1 1/4 hours, or until wooden pick inserted in center comes out clean. Cool slightly before removing from pan. Remove from pan and cool completely. — Makes 1 loaf.
- from “Favorite Quick Breads”
Apple Oatmeal Muffins
1 1/4 c. wheat flour
1 c. oatmeal
2 tsp. baking powder
3 tsp. cinnamon
1 tsp. soda
2 eggs
2 Tbs. honey
1/2 c. milk
2 c. diced apples OR raisins
1 1/2 tsp. nutmeg
1/2 tsp. salt
1/4 c. oil
Sift dry ingredients together. Combine wet ingredients and stir into dry ingredients. Mix well. Stir in apples or raisins. Fill muffin tins. Bake 15 to 20 minutes at 350 degrees F.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Banana Bread
1 c. oil
1 c. honey
4 eggs
2 tsp. soda
1 tsp. salt
5 large bananas
4 c. flour
Mix in order as given. Pour into 2 bread tins. Bake at 350 degrees F. 45 to 50 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Banana Bread (Dried food)
2 c. flour
1 tsp. soda
1/4 c. water
1/2 c. oil
1/2 c. dehydrated egg mix
1 c. chopped nuts (optional)
1 c. crushed dried bananas
1/4 tsp. salt
1/2 tsp. vanilla
1 c. sugar
1/3 c. water
Mix egg mix in 1/3 c. water. Cream oil and sugar. Add egg mixture and blend. Sift dry ingredients. Mix banana, water and vanilla. Add to creamed mixture alternating with dry ingredients. Blend well. Pour into greased bread pan. Bake at 350 degrees F. for 1 hour.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Banana Nut Bread
1/2 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/4 c. sour milk
1/2 c. chopped nuts
2 1/4 c. sifted flour
1/2 tsp. baking powder
3/4 tsp. soda
1/2 tsp. salt
2 c. mashed bananas
Cream margarine and sugar, add eggs one at a time. Beat well. Add vanilla, sour milk and nuts. Sift flour with baking powder, soda and salt. Add flour mixture to creamed mixture alternately with mashed bananas. Beat until smooth. Pour in greased 9 x 5 x 3 - inch loaf pan. Bake at 350 degrees F. 45 to 60 minutes.
- from “Fredericksburg Home Kitchen Cook Book”
Tested in my kitchen - Very Good! *****
Banana-Nut Bread
1/2 c. margarine or butter
2 2/3 c. brown sugar
4 large bananas (mashed)
4 egg yolks
1/2 tsp. salt
1/2 tsp. vanilla
2 tsp. soda
4 Tbs. sour milk
4 c. sifted whole wheat flour
4 beaten egg whites
3/4 c. chopped nuts
Cream together butter and sugar. Add bananas, egg yolks, salt, and vanilla. Beat well. Dissolve soda in sour milk. Add flour. Mix flour and milk alternately into shortening mixture. Fold in egg whites. Add nuts. Bake in greased loaf pans at 350 degrees F. for 60 minutes or until done. — Makes 2 loaves.
- from “Make a Treat with Wheat”
Banana Tea Bread
1 3/4 c. sifted flour
3/4 tsp. soda
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1/3 c. shortening
2/3 c. sugar
2 eggs, well beaten
1 c. mashed bananas
Sift flour, soda, cream of tartar, and salt together 3 times. Rub shortening to a creamy consistency with the back of a spoon. Stir in the sugar, a few tablespoons at a time, and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with banana, a small amount at a time. Beat after each addition until smooth. Pour into a well-greased loaf pan and bake in a moderate oven (350 degrees F.) about 1 hour. — Makes one loaf about 3 1/2 x 4 1/2 x 3 inches.
- from “New American Cook Book”
Basic Brown Bread
2 c. whole wheat flour
1 c. cornmeal
1 tsp. baking soda
2 c. buttermilk
1/2 c. dark molasses
Preheat oven to 375 degrees F. Combine flour and cornmeal in medium bowl and set aside. Add soda to buttermilk and allow to stand 5 minutes. Alternately add buttermilk and molasses to flours, mixing well after each addition. Bake in a well-greased, 9 x 5 x 2 - inch loaf pan about 40 minutes, or until wooden pick inserted into center of brad comes out clean. — Makes 1 loaf.
- from “Cooking With 5 Ingredients or Less” Koff and Kennedy
Basic Muffins (with dried eggs)
2 1/2 Tbs. dried whole egg
4 1/2 Tbs. baking powder
3/4 tsp. salt
3 Tbs. sugar
1/4 c. melted shortening
1 2/3 c. water
3/4 c. dried milk
1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl, combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20 minutes. — Makes 12 large or 14 medium muffins.
Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Breakfast Bread
1 c. brown sugar
1 Tbs. butter
1 c. buttermilk OR sour milk
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1/4 c. chopped black walnuts
sugar
cinnamon
Preheat oven to 350 degrees F. Mix ingredients together in order given. Spread batter in 9 x 9 - inch greased pan. Sprinkle with sugar and cinnamon. Bake for 45 to 60 minutes. — Serves 9 to 12.
- from “Favorite Quick Breads”
Combination Muffins
1/2 c. corn meal
1 Tbs. sugar
1 tsp. salt
1 Tbs. butter
2 1/2 c. boiling water
1/2 c. each corn, rye, and wheat flours
3 tsp. baking powder
1 egg, well beaten
Cook 1/2 c. corn meal, sugar, salt, butter and boiling water in top of double boiler one hour. Remove from fire and when cool add balance of corn meal, rye and wheat mixed with baking powder. Fold in beaten egg and bake in iron gem pans or muffin cups for 20 minutes in hot oven, 425 degrees F.
- from “Cooking with Wholegrains”
Corn Bread
1/4 c. vegetable shortening, oil, OR drippings
1 c. Yellow corn meal
1 c. all-purpose flour
1 to 2 Tbs. sugar (optional)
1 Tbs. baking powder
1/2 tsp. salt (optional)
1 c. milk
1 egg, beaten
Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven-proof skillet or 8 - or 9 - inch square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. — Yield: 9 to 10 servings.
- from Aunt Jemima Corn Meal package
Tested in my kitchen - Very Good! *****
Cornbread (with dried eggs)
2 c. cornmeal
1/2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 c. dry buttermilk
1 3/4 c. water
1/3 c. dry whole egg
2 Tbs. oil
Sift together dry ingredients. Combine water, dry buttermilk, dry egg egg, and oil, blend well.
add to dry ingredients, stirring just enough to moisten. Pour into a greased 8 x 8 - inch pan. Bake at 425 degrees F. for 30 minutes.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Corn Muffins
1 1/2 c. sifted all-purpose flour
3/4 c. corn meal
4 tsp. baking powder
3/4 tsp. salt
4 Tbs. sugar
1 egg, slightly beaten
1 c. milk
4 Tbs. shortening, melted
Sift dry ingredients together. Combine remaining ingredients; add to flour mixture, stirring just enough to dampen all flour. Fill greased muffin pan 2/3 full. Bake in a 425 degree F. oven 20 minutes. — Yield: 12 medium-sized muffins.
- from Hotpoint Customline Oven Book
Country Hearth Apple Muffins
2 c. flour
2 tsp. baking powder
2/3 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. sugar
1 egg
1 c. milk
4 Tbs. butter
1/2 c. nuts
1/2 c. finely chopped apple
Sift together dry ingredients. Combine melted butter, egg, milk and stir well into dry mixture. Fold in apples and nuts. Fill muffin tins 2/3 full.
Topping: 1 tsp. cinnamon, 1/2 c. sugar, combined, sprinkle generously over each muffin. Bake 30 minutes at 400 degrees F.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Crumb Muffins
1 large egg, slightly beaten
1 c. milk
1/4 c. melted margarine
1 c. dry bread crumbs
1 c. flour
1 Tbs. sugar
1/2 tsp. salt
1 Tbs. baking powder
Preheat oven to 375 degrees F. Combine in mixing bowl: egg, milk, margarine, and bread crumbs. Stir and set aside. Sift together: flour, sugar, salt, and baking powder. Fold dry ingredients into liquids. Stir just until all is moistened. Fill greased muffin tins 2/3 full. Bake 25 minutes at 375 degrees F. — Makes 12 muffins.
- from More-with-Less Cookbook
Date and Nut Bread
1 egg
1/4 c. sugar
1/2 c. dates
1/2 c. nut meats
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
Beat egg and add sugar. Add nut meats broken and dates cut in pieces. Sift dry ingredients together and add alternately with milk to first mixture. Turn into greased pan. Bake at 350 degrees F. for 45 minutes. Either all dates or all nuts may be used.
- from “New American Cook Book”
Dill Bread
1 egg
1/4 c. oil (I use canola)
1 c. low-fat buttermilk
2 Tbs. sugar
1 Tbs. honey
1 tsp. grated orange rind
2 c. whole wheat pastry flour
2 1/2 tsp. baking powder
1 Tbs. plus 1 tsp. dried dill
Preheat oven to 350 degrees F. Beat egg, oil, buttermilk, sugar, honey, orange rind, and dill. Beat in flour and making powder just until there are no lumps. Pour into standard-size greased loaf pan. Bake for 45 to 50 minutes until an inserted toothpick comes out clean.
- from “Mother Earth News Magazine” January, 1994, page 67
Favorite Dark Bread
2 c. graham flour
2 c. whole-wheat flour
1/2 c. sugar
Pinch salt
2 c. buttermilk
2 tsp. baking soda
Preheat oven to 350 degrees F. Mix ingredients in order given. Pour batter into loaf pan. Bake for 1 hour. — Makes 1 loaf.
- from “Favorite Quick Breads”
Fifty Percent (50%) Whole Wheat Nut Muffins
1 c. sifted white flour
1 c. sifted whole wheat flour
1/2 tsp. salt
4 tsp. baking powder
1/2 c. brown sugar
1 c. milk
2 beaten eggs
1/3 c. cooking oil (or melted shortening)
1/2 c. chopped nuts (optional)
Sift flours with salt and baking powder into mixing bowl. Add brown sugar and mix well. Mix together milk, eggs, then oil (in that order). Add milk mixture to flour mixture and stir just until flour is dampened. Mix as little as possible. Add nuts. Bake in greased muffin pans at 425 degrees F. for 15 minutes. Makes about 12 good sized muffins.
- from “Make a Treat with Wheat”
Granola Muffins
1 3/4 c. flour
1 Tbs. baking powder
1/4 tsp. salt
1/2 c. brown sugar
1 egg
1 c. milk
1/4 c. raisins
1 c. granola
1/2 c. whole wheat flour
1/4 c. cooking oil
Mix dry ingredients together. Combine egg, oil, and milk. Add to dry ingredients, stirring just enough to moisten. Spoon batter into greased muffin tins. Bake in 400 degree F. oven 20 minutes. — Makes about 12 muffins.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Great Wheat Muffins
1 3/4 c. whole wheat flour
1/4 c. pinto bean flour
3 tsp. baking powder
1 tsp. salt
3 Tbs. molasses OR honey
3/4 c. chopped dates
1 c. chopped nuts
1 c. milk
1 egg
1/4 c. vegetable oil
Combine dry ingredients. Add remaining ingredients and stir just until mixed. Fill muffin tins (that have been sprayed with non-stick vegetable coating) 3/4 full. Bake about 20 minutes at 425 degrees F., until delicately browned.
- from “Country Beans”
Health Bread
1 c. sifted white flour
2 c. whole wheat flour
1 tsp. salt
1/2 c. sugar
1 tsp. soda
1 1/2 c. milk
1/2 c. molasses
Mix together the flour, salt, and sugar. Dissolve the soda in the milk and add the molasses. Add liquids to dry ingredients and mix thoroughly. Pour into greased pans and bake slowly 1 1/2 hours at 325 degrees F. Dates or raisins may be added.
- from “New American Cook Book”
Healthy Oatmeal Muffins
1 c. buttermilk
1 egg
1 c. whole wheat flour
1/2 tsp. soda
1/2 c. packed brown sugar OR 1/2 c. applesauce OR frozen orange juice
1 c. rolled oats
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 c. vegetable oil
Pour buttermilk over oats. Let stand 5 minutes. Add egg and brown sugar to oats and mix well. Add sifted dry ingredients and oil. Mix well. If raisins or dates or other fruit such as chunks of apple, etc. ... are desired add them. Spoon into 12 greased muffin tins or cup cake liners. Bake at 400 degrees F. for 18 minutes or until brown. — Makes 12.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Irish Soda Bread #1
4 1/2 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. double-acting baking powder
1 tsp. salt
1 tsp. baking soda
6 Tbsp. butter or margarine
2 eggs
1 1/2 c. buttermilk
Preheat oven to 350 degrees. Grease well a 1 1/2-quart round casserole. In large bowl with fork, mix flour, sugar, baking powder, salt and baking soda. With pastry blender or 2 knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. In cup with fork, beat eggs slightly; remove 1 tablespoon and reserve. Stir buttermilk and remaining egg into flour mixture just until flour is moistened. (Dough will be sticky). Turn dough into well-floured surface with floured hands; knead about 10 strokes to mix thoroughly. Shape dough into a ball; with sharp knife, cut a 4-inch cross about 1/4-inches deep. Brush dough with reserved egg (optional). Bake bread 1 hour and 10 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack 10 minutes. With raisins: Prepare as Irish Soda Bread, except reduce flour to 4 cups and add 1 1/2 cups raisins to flour mixture before buttermilk. Bake in greased 2-quart round casserole for 1 hour and 20 minutes.
- from
http://www.cook-books.com/breads/7/137589.asp
Irish Soda Bread #2
6 c. (1 1/2 lb.) flour
1/4 Tbsp. bicarbonate of soda
1/4 Tbsp. salt
1 c. (8 fluid oz.) buttermilk or sour milk
The traditional recipe requires the use of buttermilk or sour milk, however, if fresh milk is used, one teaspoon of cream of tartar should be added to the dry ingredients. Preheat the oven to 400 degrees. Mix all the dry ingredients in a basin and make a well in the center. Stir in the milk vigorously. If necessary add more milk, but the mixture should not be too thin. On a floured board, flatten the dough into a circle approximately 1 1/2-inches thick. With a floured knife, make a cross in the dough. Place the baking sheet into the preheated oven for approximately 40 minutes.
Note: Brown Irish soda bread may be made this way, but using 1 pound whole wheat flour and 8 ounces plain white flour. A little more milk may be required to mix the dough.
- from
http://www.cook-books.com/breads/7/874810.asp
Irish Soda Bread #3
4 c. all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1/4 c. butter
1 1/2 c. milk
3/4 c. raisins
1 Tbsp. caraway seed
Sift the first 5 ingredients into a large bowl, cut in the butter until crumbly; add the milk and stir until you make a soft dough. Add raisins and caraway seed. Turn on a lightly floured board. Knead 10 minutes. Place in greased and floured iron frying pan. Pot by hand to 1 1/4-inch thick, score on top to make 4 sections. Bake in 350 degrees for 1 hour.
- from
http://www.cook-books.com/breads/92/1051895.asp
Irish Soda Bread #4
4 c. flour
3 tsp. baking powder
1 tsp. baking soda
1 c. sugar
1 1/2 tsp. salt
1 Tbsp. caraway seed
1 c. raisins
1/2 c. currants
2 eggs
1/2 c. butter
1 c. sour cream
1/4 c. milk
Sift dry ingredients into large bowl. Mix raisins, currants and caraway seed with small amount of flour to prevent sticking. Cut butter into flour mixture, then two slightly beaten eggs, then sour cream. Add milk, small amount at a time, if needed to moisten dough. Do not overmix. Add raisin mixture. Spread flour on working surface and turn dough onto flour. Sprinkle flour on dough, shape, divide dough in 1/2 if desired. Cut cross in top. Preheat oven to 350 degrees, grease and flour two (8-inch) or one (9-inch) cake pan. Cook 50 minutes to 1 hour. Test for doneness.
http://www.cook-books.com/breads/92/1123102.asp
Irish Soda Bread #5
3 c. flour
3 tsp. baking powder
1/2 tsp. baking soda
3 eggs
3 tsp. sugar
1/2 large box raisins
1 pt. sour cream
1/4 c. water
Mix and bake 1 hour and 15 minutes at 350 degrees in greased tin.
- from
http://www.cook-books.com/breads/92/1123103.asp
Irish Soda Bread #6
1 lb. plain flour
3/4 pt. buttermilk
1 tsp. baking soda
1 tsp. salt
Mix all the dry ingredients together, making sure that the soda is mixed in well, with no lumps left. Add the buttermilk and mix well with a wooden spoon. Knead lightly on a floured board. Place on a baking sheet and mark the top of the loaf with a cross. Bake on the top shelf of a hot oven (375 degrees to 425 degrees) for 45 to 55 minutes just until the bottom of the loaf sounds hollow when rapped with the knuckle.
Note: Currants (about 1 1/2 cups) can be added for a change of pace of a Sunday or when company’s coming. Wrap any leftover bread, an unlikely event, very well to keep it fresh.
- from
http://www.cook-books.com/breads/92/218827.asp
Irish Soda Bread #7
3 c. flour
1/2 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. raisins
1 Tbsp. caraway seed
1 1/2 c. buttermilk
4 Tbsp. butter or oleo, melted
Mix raisins, seeds and flour. Add buttermilk, butter and mix with spoon. (Will be a thick dough and bumpy.) Grease a 2 quart round casserole. Bake 1 hour 10 minutes at 350 degrees. Tester should come clean, but don’t overbake.
- from
http://www.cook-books.com/breads/779/1110462.asp
Irish Soda Bread #8
4 c. flour
1 Tbsp. sugar
1 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
1 c. raisins
2 Tbsp. caraway seed
2 c. buttermilk
Mix well in large bowl flour, sugar, salt, powder and soda. Add raisins and caraway seed. Mix into flour mixture with hands. Add buttermilk and mix well. Turn onto floured board and knead until smooth (about 5 minutes). Grease round casserole dish; add dough and cut X on top. Bake at 350 degrees for 1 hour. Remove from oven and rub top with butter and sugar.
- from
http://www.cook-books.com/breads/714/1077125.asp
Irish Soda Bread #9
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 c. raisins
8 tsp. superfine sugar
1/2 tsp. salt
1/3 stick butter
2 eggs
1/2 c. milk
cinnamon
brown or white sugar
Combine flour, baking powder, baking soda, raisins, sugar and salt. Add butter. Work mixture with a wooden spoon until butter is well mixed. Add eggs to milk and beat slightly. Add to dry ingredients. The mixture should be moist and sticky. Grease a 9 x 5-inch loaf pan. Pour in batter and sprinkle with cinnamon and brown or white sugar. Bake for 35 minutes in a 350 degrees oven. Test to be sure it’s done. It may need another 5 to 10 minutes in the oven.
Note: The stickier and moister the mixture, the better.
- from
http://www.cook-books.com/breads/714/1082548.asp
Irish Soda Bread Eileen
4 c. flour
3 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
6 Tbsp.butter
1/4 c. whiskey
1 1/2 c. raisins
2 eggs
1 1/2 c. buttermilk
Preheat oven to 350 degrees. Put raisins in a small bowl and over them with whiskey. (Irish whiskey, if you have it.) Set aside. Grease a round 2 quart casserole. Mix dry ingredients. Cut in butter with a pastry blender or 2 knives. Add raisins. Beat eggs a little. Remove 1 tablespoon of egg and set aside. Stir buttermilk into eggs. Add buttermilk mixture to dry ingredients. Stir until just moistened. Batter will be very sticky. Flour hands and knead dough until manageable. Form into a ball. Place in bowl and rub top with reserved egg. Bake 1 hour and 20 minutes or until knife comes out clean. Cool. Remove from casserole and serve. Serves 10.
- from
http://www.cook-books.com/breads/714/1082550.asp
Leftover Cereal Bread
2 Tbs. melted shortening
1 1/2 c. whole-wheat flour
5 tsp. baking powder
1 tsp. salt
1/4 c. milk (approx.)
2 Tbs. molasses
1 egg, beaten
1 c. cooked cereal, grits, fine hominy, farina, or cream of wheat
1/2 c. raisins (optional)
Preheat oven to 350 degrees F. Mix shortening and dry ingredients. Add remaining ingredients, using enough milk to make stiff batter. Put in greased loaf pan and let stand for 20 minutes. Bake for 45 minutes — Makes 1 loaf.
- from “Favorite Quick Breads”
Molasses Bran Bread
1 tsp. soda
1/2 c. molasses
1 1/2 c. sour milk
1 1/2 c. whole-wheat flour
1 1/2 c. bran
1/2 c. seeded raisins
Dissolve soda in molasses. Add milk, flour, bran, and raisins. Bake 45 minutes in a moderate oven (350 degrees F.) in a loaf pan. This may be baked in smaller molds.
- from “New American Cook Book”
Molasses Quick Bread
1 egg beaten
1/2 c. molasses
1 c. buttermilk
1/4 c. melted shortening
2 c. muffin meal*
1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1/2 c. seedless raisins
Beat the egg, add molasses, buttermilk and shortening and mix. Sift the Muffin Meal, measure, add soda, baking powder, and salt and sift into the liquid. Pour raisins on top of flour mixture and stir up quickly all at once until well mixed. Bake in a bread pan at 350 degrees F. for 45 minutes.
* NOTE: Muffin Meal is an amalgamation of wholegrain wheat, corn and rye mixed together and provides a basic simple grain product that can be used in hundreds of ways.
- from “Cooking with Wholegrains”
Nut Bread
3 c. flour
3 tsp. baking powder
1 c. sugar
1 tsp. cinnamon
1 tsp. salt
1 beaten egg
1 1/2 c. milk
1 c. chopped nuts
1 c. raisins
2 Tbs. melted shortening
Sift flour, baking powder, sugar, cinnamon, and salt together. Combine egg and milk, mixing well. Add to first mixture, mixing thoroughly. Add nuts, raisins, and shortening. Pour into bread pan. Let stand 30 minutes. Bake in moderate oven (325 degrees F.) 50 to 60 minutes.
- from “New American Cook Book”
Nut ‘N Honey Bran Muffins
1 c. boiling water
3 tsp. baking soda
2 1/2 c. flaked bran
1 c. honey
1/4 c. vegetable oil
3 eggs
1 Tbs. vanilla
2 1/2 c. yogurt
2 tsp. cinnamon
1/2 c. oatmeal
1/2 tsp. salt
1/2 c. white bean flour
2 c. whole wheat flour
1 c. raisins OR chopped fruit
1 c. chopped nuts - topping
Put soda in boiling water and pour over bran. Add honey, oil, vanilla and eggs. Stir well. Add remaining ingredients, except nuts, and mix well. Fill muffin tins that have been coated with a non-stick spray 3/4 full and top with nuts. Bake at 400 degrees F. for 15 to 20 minutes.
For 6-week Refrigerator Muffins:
Double this recipe and store batter in covered container for up to 6 weeks, using only as much as needed, then returning remainder to fridge. Add chopped nuts to tops of muffins before baking.
- from “Country Beans”
Old Fashion Corn Bread
2 eggs
2 c. freshly ground corn to form a batter
2 c. milk, about
3/4 c. ground wheat berries
2 level Tbs. sugar
4 level tsp. baking powder
Grind corn kernels according to directions. Beat the eggs well, add the milk and sugar, mix well the flour and baking powder with corn meal to form a soft batter. You may need to add additional cornmeal from the recipe to get the right mixture. Bake in shallow, well-greased pan in a moderate oven (approximately 350 degrees F.) about half an hour.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Old Fashioned Pear Bread
1 can pears
1/2 c. sugar
1 tsp. salt
1/4 c. oil
1 c. powdered sugar
1/2 c. chopped walnuts (optional)
2 1/2 c. flour
3 tsp. baking powder
1/8 tsp. nutmeg
1 egg, beaten
1 to 2 Tbs. Tang OR orange drink
Drain pears, reserving syrup. Reserve 1 pear half for topping. Mash pears till smooth. Transfer to 1 cup measure. Add as much pear syrup as needed to make 1 cup. Mix dry ingredients in large bowl. Mix pear puree, oil, egg in medium bowl. Add to flour mixture. Stir till just moistened. Add nuts if available. Batter will be stiff. Pour into greased loaf pan. Cut reserved pear half into 6 slices. Arrange crosswise on row on top of batter. Bake 50 to 55 minutes at 350 degrees F. Mix powdered sugar and enough orange drink to make thin glaze. Frost. Let stand overnight.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Old Fashioned Zucchini Bread
This is an old favorite, which your family will love. After baking just slice and serve with butter or cream cheese.
3 Eggs
1 c. cooking oil
1 1/2 c. sugar
1 tsp. baking soda
3 c. freshly ground wheat flour
1 tsp. salt
1 tsp. vanilla
2 c. grated zucchini (unpeeled)
1 c. chopped walnuts
Mix eggs, oil, sugar, soda, salt, vanilla in a large bowl. Mix in 1 cup of flour and 1 cup of grated zucchini. While mixing, add in remaining flour and zucchini. Beat until blended. Add in nuts. Mix well. Preheat oven at 350 degrees F. Lightly oil two bread pans. Bake at 350 degrees F. for 50 minutes. Test after 40 minutes.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Orange Nut Bread
2 1/2 c. sifted flour
1 Tbs. baking powder
1 1/4 tsp. salt
1 c. chopped nuts
1 c. milk
2 beaten eggs
1/2 c. orange marmalade
2 Tbs. melted shortening
Mix and sift flour, baking powder, and salt. Add nuts. Add milk and eggs and stir lightly so as to moisten. Stir in marmalade and shortening. Pour in well-greased baking pan. Bake in moderate oven (350 degrees F.) about 1 hour.
- from “New American Cook Book”
Peanut Bread
1 3/4 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1 c. brown sugar, packed
1/3 c. peanut butter
1 egg, well beaten
1 c. buttermilk
Sift flour, measure and resift 3 times with soda and salt. Blend sugar into peanut butter. Stir in well-beaten egg and beat until smooth. Add flour mixture and buttermilk alternately, beating until smooth after each addition. Turn into buttered loaf pan 4 x 8 x 2 1/2 inches. Bake in a moderate oven (350 degrees F.) 1 hour or until well browned. — Makes 1 loaf.
- from “Fredericksburg Home Kitchen Cook Book”
Tested in my kitchen - Very Good! *****
Peanut Butter Muffins
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/4 c. peanut butter
1/2 c. sugar
1 egg
1/2 c. milk
Sift dry ingredients. Cream shortening and peanut butter. Add sugar and beat until light and fluffy. Add well-beaten egg; then flour and milk alternately. Stir until smooth. Bake at 350 degrees F. about 25 minutes.
- from “Fredericksburg Home Kitchen Cook Book”
Tested in my kitchen - Very Good! *****
Peanut Wheat Bread
2 c. whole-wheat flour
1 c. chopped peanuts
3/4 c. sugar
1 Tbs. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 c. chunky peanut butter
1 egg
Preheat oven to 350 degrees F. In large bowl, stir together flour, peanuts, sugar, baking powder and salt. Set aside. With whisk or for, beat milk, peanut butter and egg until well mixed; add to flour mixture. Stir just to moisten. Bake in greased 9 x 5 x 3 -inch pan for 60 to 65 minutes, or until toothpick inserted into center comes out clean. — Makes 1 loaf.
- from “Favorite Quick Breads”
Pumpkin Bread
1 c. shortening
2 c. sugar
4 eggs
2 c. pumpkin (1 16-oz. can)
3 c. flour
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. ginger
Cream shortening and sugar. Add eggs one at a time. Beat well. Add pumpkin and sifted dry ingredients. Mix well. Bake at 350 degrees F. for 1 hour in 2 greased and floured 9 x 5 x 3 - inch loaf pans. — Makes 2 loaves.
NOTE: I suggest adding a pinch (1 tsp.) of baking powder to the recipe.
- from “Fredericksburg Home Kitchen Cook Book”
Tested in my kitchen - Very Good! *****
Pumpkin Bread
1 c. packed brown sugar
1/2 c. oil
2 eggs
1 c. canned pumpkin
1 1/2 c. flour
1 tsp. each baking powder, baking soda AND salt
1 1/2 tsp. cinnamon
1/2 tsp. each cloves AND ginger
In large bowl, stir together sugar and oil. Beat in eggs and pumpkin until light. Stir in flour, baking powder, soda, salt, cinnamon, cloves and ginger until well mixed. Bake in greased 9 x 5 - inch loaf pan in preheated 350 degree F. oven 45 Inuits or until pick inserted in center comes out clean. Cool in pan on rack 15 minutes. Turn out; cool completely on rack. — Makes 1 loaf, 18 slices.
- from a magazine I read years ago, I forget which one.
Tested in my kitchen - Good! ***
Quick and Easy Corn Bread Squares
3/4 c. fine corn meal OR corn flour
2 Tbs. whole wheat flour
2 Tbs. pea flour
2 tsp. baking powder
2 Tbs. dry milk powder
1/4 tsp. salt
1 Tbs. honey
1 egg
3 Tbs. vegetable oil
1/2 c. warm water
Combine dry ingredients. Combine moist ingredients and mix into dry mixture, just until dry ingredients are moistened. Pour into 9 x 13 - inch pan that has been sprayed with non-stick vegetable coating. Bake at 425 degrees F. about 15 minutes, or until golden brown.
- from “Country Beans”
Quick Cranberry-Orange Bread
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Grated peel of 1 orange
1 large egg
1/3 c. oil
2/3 c. buttermilk
3/4 c. whole-berry cranberry sauce
Preheat oven to 400 degrees F. Combine flour, sugar, baking powder, baking soda and salt. Mix thoroughly with dry whisk. Add grated orange peel. Whisk to mix. In small bowl, whisk together egg, oil and buttermilk. Add to dry ingredients; mix in gently with rubber spatula, using folding motion, just until flour is moistened. Pour into greased and floured 9-inch pie pan. Dot with cranberry sauce. Bake for 25 minutes, or until cake tester comes out clean. Let stand for 4 minutes. Cut into wedges and serve with butter. — Serves 6 to 8.
- From “Favorite Quick Breads”
Quick Nut Loaf
3/4 c. sugar
2 Tbs. shortening, softened
1 egg
1 1/2 c. milk
3 c. flour
3 1/2 tsp. baking powder
1 tsp. salt
3/4 c. finely chopped walnuts (or pecans)
Preheat oven to 350 degrees F. Grease 9 x 5 x 2 1/2 - inch loaf pan. Mix sugar, shortening and egg thoroughly. Stir in milk. Sift flour, baking powder and salt together; stir into creamed mixture. Add walnuts. Pour into prepared pan and let stand for 20 minutes. Bake for 60 to 70 minutes. — Makes 1 loaf.
NOTE: Crust will probably crack.
- from “Favorite Quick Breads”
Raisin Bread
3 1/2 c. flour
4 1/2 tsp. baking powder
1 tsp. salt
1/2 c. sugar (or less)
1 egg, beaten
1 Tbs. fat
1 1/2 c. milk
1 c. chopped raisins
Sift the dry ingredients, reserving a little flour. Add milk, egg, and melted fat, beating mixture thoroughly. Sift flour over chopped raisins and stir into mixture. Place in greased bread pan and let stand for 20 minutes. Bake in moderate oven 350 degrees F. 45 minutes to 1 hour. Chopped dates or figs may be substituted for raisins.
- from “New American Cook Book”
Tested in my kitchen - Very Good! *****
Soy-Banana Bread
1 c. plus 2 Tbs. soy flour
1 1/3 c. white flour
2 3/4 tsp. baking powder
1/2 tsp. soda
3/4 tsp. salt
1/2 c. sugar
1/3 c. dry milk powder
1/4 c. shortening
1 egg, beaten
1/3 c. water
1 c. mashed bananas (2 to 3)
1/2 c. chopped nuts (optional)
Preheat oven to 350 degrees F. Sift together: flours, baking powder, soda, salt, sugar, and milk powder. Cut into dry ingredients shortening. Add and mix remaining ingredients just until moistened. Spread in greased 9 x 5 x 3 - inch loaf pan. Bake 50 minutes. Remove loaf from pan to cool. Delicious warm or toasted. — Makes 1 loaf.
- from More-with-Less Cookbook
Soy Flour Muffins
2 eggs beaten
1 c. milk
2 Tbs. melted shortening
3 Tbs. honey, maple syrup OR brown sugar
1 1/2 c. wheat flour
1/2 c. soy flour
1 tsp. salt
3 tsp. baking powder
Beat the eggs. Add milk, melted shortening (butter or margarine) and sweetening. Beat all together. Sift wheat and soy flours separately. Measure, add salt and baking powder and sift into liquid ingredients. Stir up quickly, just enough to dampen the flour. Spoon the batter into greased muffins pans. Bake at 425 degrees F. about 20 minutes.
- from “Cooking with Wholegrains”
Strawberry Bread
3 c. flour
2 c. sugar
3 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1 1/4 c. oil
4 eggs, beaten
1 pkg. frozen strawberries, thawed
1 1/4 c. chopped nuts
Combine flour, sugar, cinnamon, soda, and salt in bowl. Add oil and eggs, mix well. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9 x 5 x 3 - inch loaf pans. Bake at 350 degrees F. for 1 hour and 15 minutes. — Yields 2 loaves.
- from “Maid In The U.S.A.”
Three-Grain Peanut Bread
1 c. white flour
1/2 c. quick cooking oats
1/2 c. yellow cornmeal
1/2 c. dry milk powder
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
2/3 c. cream-style peanut butter
1 egg
1 1/2 c. milk
Preheat oven to 325 degrees F. Combine in mixing bowl flour, oats, cornmeal, milk powder, sugar, baking powder, and salt. Cut in peanut butter. Blend and pour in egg and milk. Mix well. Turn into greased and floured 9 x 5 - inch loaf pan. Spread batter evenly. Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean. Cool 10 minutes and remove from pan. — Makes 1 loaf.
- from More-with-Less Cookbook
Wacky Bread
1 1/2 c. flour
1 c. sugar
1 tsp. baking soda
2 Tbs. cocoa
1/2 tsp. salt
1 tsp. vinegar
1 tsp. vanilla
1/3 c. melted shortening
1 c. water
Preheat oven to 350 degrees F. Sift dry ingredients into 9 x 9 - inch ungreased baking pan; smooth evenly. Make 3 holes in dry mixture. In one hold, pour vinegar. In another, pour vanilla. In third hole, put shortening. Pour water over all and mix gently, but thoroughly, with fork. Do NOT beat. Bake for 30 minutes. — Serves 9 to 12.
- from “Favorite Quick Breads”
Walnut Raisin Bread
1 Tbs. vinegar
1 c. milk
1 1/2 c. flour
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 c. sugar
1 egg, beaten
1/3 c. molasses
3/4 c. rolled oats
3/4 c. seedless raisins
1/4 c. chopped walnuts
Preheat oven to 350 degrees F. Add vinegar to milk and let stand. Sift flour, salt, baking powder, baking soda and sugar into bowl. Stir in egg, molasses and milk mixture all at once; mix well. Fold in oats, raisins and walnuts. Spoon into greased 9-inch loaf pan. Bake for 40 minutes, or until done. Store wrapped in foil in refrigerator. Serve with cream cheese, if desired. — Makes 1 loaf.
- from “Favorite Quick Breads”
Whole Wheat Blueberry Muffins
1 cup flaked whole wheat berries
1/3 c. honey
1 1/4 c. buttermilk
2 c. fresh blueberries
1 2/3 c. freshly ground whole wheat berries
1/4 c. sunflower oil
1 1/4 tsp. baking soda
1 egg
Preheat the oven to 400 degrees F. Freshly grind the whole wheat berries on the finest setting. In a large bowl, combine the flaked wheat berries with the whole wheat flour and baking soda. In a small bowl, whisk together the egg, oil, and honey. Thoroughly mix in the buttermilk. Mix the buttermilk mixture to the whole wheat flour mixture. Gently fold in the blueberries. Lightly oil or line a 12-cup muffin tin with liners. Pour the mixture evenly among the cups. Bake the muffins for 20 minutes or until the tops of the muffins spring back when they are lightly touched.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Whole Wheat Pineapple Muffins
1 c. white flour
1 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1/4 c. margarine
1 egg
1 c. crushed pineapple, undrained
Preheat oven to 400 degrees F. Sift together: flours, baking powder, and salt. Set aside. In small bowl, cream together until fluffy: sugar and margarine. Add egg to sugar and margarine. Beat well, stir in pineapple. Add dry ingredients to creamed mixture and stir just enough to moisten flour. Fill greased muffin tins 2/3 full. Bake 15 to 20 minutes. Remove from tins at once. Serve hot. — Makes 12 muffins.
- from More-with-Less Cookbook
Zucchini Bread
3 eggs
2 c. zucchini*
1 1/2 c. honey
2 tsp. baking powder
3 tsp. cinnamon
1 c. chopped walnuts
2 tsp. vanilla
1 c. oil*
1 tsp. baking soda
4 1/2 c. wheat flour
1 tsp. salt
*NOTE: Cut the zucchini in cubes and put in blender with oil and blend until smooth, if preferred.
Beat eggs until light. Add next four ingredients and mix well using electric mixer. In a separate bowl, mix 4 1/2 c. whole wheat flour, cinnamon and salt. Blend the dry ingredients with the egg mixture and 1 c. chopped walnuts. For variety add any combination of the following ingredients:
1 c. raisins
1 c. dried cherries
1 can crushed pineapple (increase flour by 1/2 c.)
Bake at 325 degrees F. for 1 hour approx. — Makes 2 loaves.
This freezes very well!
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Other Bread Recipes
Without Yeast!
Ash Cake (Pioneer Recipe)
4 c. corn meal
1 Tbs. lard (shortening)
2 tsp. salt
boiling water
Scald meal in water. Add the salt and shortening. When mixture is cool, form into oblong cakes, adding more water if necessary. Wrap the cakes in cabbage leaves, or place one cabbage leaf under cakes and one over them, and cover them with hot ashes.
The Indians cooked Ash Bread by making a hold in the center of the ashes of a hot fire, raked down to the hearth, then placing the dough in the hole, let it crust and over with hot ashes and embers. Bake to suit taste.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Basic Fritters (with dried eggs)
1 1/3 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. dried whole egg
1 1/2 c. water
1/4 c. dried milk
Mix all ingredients until moistened. Drop from teaspoon into deep fat heated to 360 degrees F. Turn when golden. Cooks 3 to 5 minutes.
VARIATIONS:
Corn Fritters: Cook 3/4 c. dried corn with 1/2 tsp. salt in 1 1/2 c. water. Drain. Fold corn into batter. Fry as directed. Serve warm with maple syrup.
Apple Fritters: Fold 1/2 c. apple slices into batter. Fry as directed. Sprinkle with cinnamon sugar while warm.
Banana Fritters: Fold in 1/2 c. banana slices. Fry as directed. Dust with powdered sugar.
Spices: 1/2 tsp. nutmeg or 1 tsp. cinnamon.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Batter Bread
1 pint milk
2 Tbs. corn meal
4 eggs
Heat milk. Add corn meal. Mix well. Separate eggs. Beat yolks and add to mixture, mixing thoroughly. Beat egg whites stiff. Fold into mixture. Pour in shallow, hot, greased baking pan. Bake in hot oven (400 degrees F.) until brown, about 10 minutes.
- from “New American Cook Book”
Carmen’s Flour Tortillas
5 c. flour
1/2 c. shortening
1 tsp. salt
1 1/2 to 2 c. hot water
Mix all ingredients in a large bowl. Put out on floured board when a ball is formed. Knead until pliable. Pinch off pieces about 2” in diameter and roll out to 6” to 8” round tortilla. Cook in a dry cast iron skillet or on a griddle. Cook on each side until the bubbles that form are browned. Push down large bubbles when turning for the last time with a cloth. — Makes about 20 tortillas.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Corn Chips
1 c. yellow cornmeal
2/3 c. flour
1 tsp. salt
1 tsp. baking powder
2 Tbs. dry milk solids
1/2 c. water
1/4 c. oil
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350 degrees F. Combine dry ingredients in mixing bowl. In separate bowl, stir together liquids. Add liquids to dry mixture and stir with fork. Knead a little until smooth. Grease two cookie sheets (10 x 15 inches) and sprinkle each with cornmeal. Divide dough in half. Roll out each half directly onto cookie sheet with floured rolling pin, rolling dime-thin. Sprinkle lightly with paprika, garlic, onion, or seasoned salt. Run rolling pin over once more. Prick with fork. Cut in squares or triangles. Bake 10 minutes or until lightly browned. — Makes 1/2 pound.
- from More-with-Less Cookbook
Cornmeal Crepes
1 1/2 c. milk
3 eggs
1/4 c. butter, melted
1/4 c. whole wheat flour
3/4 c. cornmeal
1/8 tsp. salt
Place all ingredients in blender and blend well for approx. 30 seconds. Heat crepe pan or a 6-inch skillet )cast iron heats evenly). If using crepe pan, follow crepe directions. If using skillet, use approx. 3 Tbs. batter per crepe (measure in 1/4 c., which holds 4 Tbs.). Pour into heated skillet and quickly roll batter around to cover bottom of skillet. Grill a few seconds so the bottom of the crepe is lightly browned and top is set (do not turn over). Remove from skillet and proceed with remaining crepes. Cornmeal crepes can be used in place of corn tortillas in many recipes. Any leftover crepes can be frozen between pieces of waxed paper. — Makes approx. 20 crepes.
- from “Naturally, It’s Better!” by Earlene Tilton
Corn Meal Dumplings
1 Tbs. butter
1 1/2 c. cold milk
1/2 c. corn meal
1 egg
salt to taste
Put butter in saucepan and melt. Add milk and corn meal. Place over low heat and cook until thick and smooth, stirring constantly. Set aside to cool. When ready to use, add egg and salt to taste. Stir thoroughly. Drop by teaspoon in boiling meat soup. Boil 10 minutes. Serve with soup.
- from “Fredericksburg Home Kitchen Cook Book”
Corn Pone (Indian Recipe)
2 c. white corn meal
1 tsp. salt
1/4 tsp. baking soda
4 Tbs. shortening OR lard
3/4 c. boiling water
1/2 c. buttermilk (about)
Sift together corn meal, salt, and baking soda. Work in fat with finger tips until well blended. Pour in boiling water and continue to work the mixture. Gradually add enough butter milk to make a soft dough, but one firm enough to be molded or patted into small, flat cakes. Place cakes in a hot well-greased iron skillet and bake in a preheated 350 degree F. oven for 35 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Graham Crackers
4 cups freshly ground wheat berries
3 Tbs. honey
1 tsp. salt
2 tsp. baking powder
water
Heat oven to 350 degrees F. Place freshly ground wheat flour in large bowl. Add honey, baking powder, salt and enough water to make a stiff dough. Knead 10 minutes. Roll thin, cut in squares and bake in moderate oven. When lightly brown, remove and cool, then put back in warm (200 degrees F.) oven and dry until crisp, but not too brown.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Hardtack (Unleavened Bread)
1 c. water
4 Tbs. vegetable oil
2 Tbs. honey OR brown sugar
1 tsp. salt
1 c. yellow corn meal
2/3 c. whole wheat flour
Mix together water, oil, honey, and salt. Add corn meal & flour. Stir well and bake 1 hour and 15 minutes at 350 degrees F. This may be sliced before it becomes hard and is stored.
- from “Make a Treat with Wheat”
Hoecake (Pioneer Recipe)
(Hoecake — similar to Corn Pone and Ash Cake — was baked on a hoe over an open fire.)
1 c. water-ground white corn meal
1/2 tsp. salt
1 Tbs. lard, melted
boiling water
Combine corn meal and salt, then add lard and enough boiling water to make a dough heavy enough to hold a shape. Form into 2 thin oblong cakes and place in a heavy, hot well-greased pan. Bake in a preheated 375 degree F. oven about 25 minutes. Serve hot. May be cooked slowly on both sides on a well greased griddle.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Hush Puppies
1 3/4 c. corn meal
1/3 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 c. minced onion
1 c. buttermilk OR sour milk
1 egg
Mix dry ingredients. Add onion, milk and beaten egg. Drop by spoonful into deep hot fat. Fry until golden brown. Serve at once or keep hot in slow oven 250 degrees F. until ready to use.
- from “Fredericksburg Home Kitchen Cook Book”
Indian Corn Pone
1 c. cornmeal
1/2 tsp. salt
1 tsp. baking powder
2 Tbs. fat (bacon drippings are good)
1/2 c. milk
Combine in a bowl cornmeal, salt, and baking powder. Add fat and milk. Grease a large, heavy skillet with bacon drippings. Drop batter from a tablespoon, shaping into 4 pones. Brown on both sides. Serve hot with butter or margarine. — Serves 2.
OPTION: Add 1/2 c. dry milk powder to increase protein content.
- from More-with-Less Cookbook
Indian Bean Bread (Early Settlers)
4 c. corn meal
2 c. hot water
2 c. cooked beans
1/2 tsp. soda
Put cornmeal in a bowl, mix in drained beans. Make a hole in middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook about 45 minutes or till done.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Indian Fried Scones (Very easy fry bread) (Early Settlers)
3 c. flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. salt
1 1/4 to 1 1/2 c. warm water
Mix together and let rise about 5 minutes. The least it is handled the better. Shape as scones and fry to golden brown. Serve with honey butter or jam.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Navajo Bread
4 1/2 c. flour
1 Tbs. soda
1 1/4 c. warm water
2 Tbs. powdered milk
1 tsp. salt
Mix and let stand 30 minutes. Break off pieces and roll into balls about 2 inches in diameter. Pat or roll the balls flat into tortilla shape. Deep fry until crisp.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Peanut Butter Rolls
2 c. homemade biscuit mix (or commercial biscuit mix)
1/2 c. peanut butter
2 Tbs. cream
Roll dough in rectangle 1/4-inch thick. Cream peanut butter and cream. Spread on dough. Roll as a jelly roll. Slice 3/4-inch thick. Put on greased baking sheet. Bake in moderate oven (350 degrees F.) 15 to 20 minutes. — Yield: 12 rolls.
HOMEMADE BISCUIT MIX:
8 c. flour
8 tsp. baking powder
4 tsp. salt
1 1/2 c. shortening
Sift flour and measure. Sift again with the baking powder and salt. Cut in the shortening until the mixture has a fine even crumb. Place in a closed container and keep in refrigerator, using as desired. This mixture will keep at least a month in the refrigerator. It will yield 5 batches with 2 cups of the mixture to the batch. It may be used for biscuits, dumplings, shortcake, waffles, muffins, quick coffee cake, and dozens of other things.
- from “New American Cook Book”
Popeye Pancakes
1 c. whole wheat flour
1 c. milk
6 eggs
1/4 tsp. salt
6 Tbs. butter or margarine
Combine flour, milk, eggs, and salt with a blender or beater. Melt butter in 9 x 13 - inch pan in oven until hot and sizzling. Pour batter into hot pan and bake immediately at 425 degrees to 450 degrees F. for 25 to 30 minutes. — Makes 6 to 8 servings.
- from “Make a Treat with Wheat”
Popovers
3 eggs, slightly beaten
1 1/2 c. whole wheat flour
1 1/2 c. milk
1/2 tsp. salt
In a small mixing bowl, mix all ingredients together, just until blended well. Do not overbeat. Pour into 12 oiled muffin tin cups, almost full. Bake at 450 degrees F. for 25 minutes, then reduce heat to 350 degrees and bake 15 minutes more. Best served immediately with butter. — Makes 12 popovers.
- from “Naturally, It’s Better!” by Earlene Tilton
Popovers (with dried egg)
1/2 c. dried whole egg
1 1/2 c. water
1/4 c. dried milk
2 Tbs. butter, melted
1 c. flour
1/2 tsp. salt
In small mixing bowl, beat dried eggs and 1/2 c. water at medium speed until foamy, about 3 minutes. blend in remaining water, dried milk and butter. Add flour and salt. Beat at low speed until smooth, about 3 minutes. Fill greased popover pans, muffin cups or 6 ounce cups half full. Bake in preheated 425 degree F. oven until brown and firm, 35 to 40 minutes. Remove from pans or cups immediately.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Sesame Whole Wheat Wafers
1/4 c. sugar
2 c. whole wheat flour
1/2 level tsp. salt
2 level tsp. baking powder
1 c. light cream
1/3 sesame seeds
Heat oven to 350 degrees F. Grind whole wheat berries on the finest setting. Mix together the flour, salt and baking powder, add the sugar and mix to a stiff dough with the cream. On lightly floured surface, roll out dough very thin and cut out with a biscuit cutter. Place wafers on cookie sheet (do not grease the cookie sheet); sprinkle with sesame seeds. Bake 10 minutes or until firm. Sprinkle lightly with salt. Bake immediately until edges begin to brown.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Unleavened Bread Sticks (Early Settlers)
4 c. wheat flour
1 Tbs. salt
1/2 c. oil
1 c. milk
3 Tbs. brown sugar OR honey
Mix together flour, salt, oil. Add milk and sugar or honey. Knead a little and roll into sticks the size of your finger. Bake on cookie sheet at 375 degrees F. about 20 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Wheat Crackers
3 c. white flour
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. margarine
1 egg, lightly beaten
milk
Combine dry ingredients in bowl. Cut in margarine. Pour lightly beaten egg into a 1 c. measure. Add enough milk to make 1 c. liquid. Mix together to form a ball. Knead lightly, about 20 strokes. Preheat oven to 425 degrees F. Divide dough into 4 parts, roll out thinly on floured board and place on greased cookie sheets. Cut with pie crimper or pizza cutter to desired cracker size. Prick dough all over. Sprinkle generously with salt. Bake 7 to 10 minutes or until lightly browned. Store in airtight container.
OPTION: Increase proportion of whole wheat flour to white.
- from More-with-Less Cookbook
Wheat Thins
2 c. whole wheat flour
2 Tbs. wheat germ
1 tsp. salt
1 tsp. baking powder
2 Tbs. brown sugar
2 Tbs. dry milk solids
6 Tbs. margarine
1/2 c. water
1 Tbs. molasses
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350 degrees F. Combine dry ingredients in mixing bowl. Cut in margarine with pastry blender. Combine separately water and molasses and stir into dough. Knead a little until smooth. Grease two cookie sheets and sprinkle each with cornmeal. Divide dough n half. Roll out half of dough directly onto cookie sheet with floured rolling pin, rolling dime-thin. Sprinkle lightly with paprika, garlic, onion, or seasoned salt. Run rolling pin over once more. Prick with form. Cut in squares or triangles. Bake 10 minutes or until lightly browned. — Makes 2/3 lb.
- from More-with-Less Cookbook
Wholesome Whole Wheat Pancakes
1 c. oats
1 c. whole wheat flour
1/4 tsp. soda
1/4 tsp. salt
1 Tbs. honey
2 eggs
2 c. buttermilk
1/4 c. melted butter
Stir dry ingredients to mix well. Add remaining ingredients and stir. Aging in refrigerator improves flavor. Add 1/4 c. wheat germ to dry ingredients for extra nutrition and flavor. Cook on greased hot griddle until brown.
- from “Making the Best of Basics”
Whole Wheat Graham Crackers
1/2 c. margarine
2/3 c. dark brown sugar, firmly packed
2 3/4 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
Cream butter and sugar well. Mix remaining ingredients and add to creamed mixture, alternating with 1/2 c. water. Mix well. Let stand 30 minutes. Roll out dough on floured board to 1/8” thickness, cut in 1” squares and put on oiled cookie sheet. Bake in preheated 350 degree oven for 20 minutes or until slightly browned.
- from “Making the Best of Basics”
Whole Wheat Pie Crust Mix
2 c. whole wheat flour
1 tsp. salt
3/4 c. vegetable shortening
ice water
Mix whole wheat flour and salt. Cut 1/2 c. of the shortening into flour mixture until fine as meal. Cut remaining shortening into mix until mixture is the size of a green pea. Sprinkle 4 to 8 tsp. ice water on mixture, stirring in lightly with a fork. Then mix well, shaping into a ball. Roll out to fit pan. Bake at 400 degrees F. for 8 to 12 minutes.
- from “Making the Best of Basics”
Whole Wheat Pizza Crust
1 c. wheat flour
1 tsp. salt
1 tsp. oregano
pinch pepper
2 eggs
2/3 c. milk
cornmeal
Beat eggs, add milk, then flour and seasonings. Dust pizza pan with cornmeal. Pour in batter, spreading to sides. Bake at 425 degrees F. for 30 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Other Recipes
Baking Mix
6 c. all-purpose flour
3 Tbs. baking powder
1 Tbs. salt
1 c. all-purpose shortening
Sift flour, baking powder, and salt together 3 times. Cut in the shortening and blend until mixture is the consistency of fine crumbs. Store in covered, airtight container up to 4 months. — Makes 7 cups (enough for about 4 dozen biscuits)
(For dumplings, biscuits, waffles, pancakes, and quick breads of all kinds.)
(Use as you would any packaged mix.)
- from “Cooking With 5 Ingredients or Less” Koff and Kennedy
Home-Made Baking Powder
1 part potassium bicarbonate
2 parts cream of tartar
2 parts cornstarch OR arrowroot
Sift 3 times. Use in same proportions as other baking powders.
NOTE: Because this baking powder is not double-acting as commercial baking powders, it is best to bake your product as soon as it is mixed.
- from “Naturally, It’s Better!” by Earlene Tilton
Self-Rising Flour
6 c. all-purpose flour
3 Tbs. baking powder
1 tsp. salt
Sift all ingredients together and store as you would any flour. — Makes about 6 cups.
- from “Cooking With 5 Ingredients or Less” Koff and Kennedy
Whole Wheat Flour Pancake - Waffle Mix
1 1/4 c. sifted whole wheat flour
3 tsp. baking powder
3 Tbs. brown sugar
3/4 tsp. salt
2 to 3 eggs, well beaten
1 1/4 c. milk
3 Tbs. oil
Sift together dry ingredients. Combine liquid ingredients in separate bowl. Stir liquid mixture into flour mixture. Bake on greased hot griddle until golden brown.
- from “Making the Best of Basics”
Substitutions
For 1 c. enriched OR all-purpose flour, you can substitute:
1 c. whole wheat flour, if finely milled
OR 7/8 c. whole wheat flour, if coarsely milled
OR 3/4 c. white flour AND 1/4 c. bran
Whole-wheat flour as substitute:
3/4 c. whole-wheat flour = 1 c. white flour
Reduce shortening in recipe by using 2 Tbs. for every 3 Tbs. called for.
Add 1 or 2 Tbs. liquid for cakes, slightly more for bread.
- from “Keep It Simple”
For Ideas of how to use your leftover bread crumbs, see Recipe File #10 Puddings
Quick Bread Links:
A Cook’s Gallery, What’s for dinner? Online recipe files - Mastering Quick Breads
Amish Friendship Bread - the story and recipe
Baking - Muffins & Quick Breads Online forum
Banana Bread Recipes
Bread Recipe .Com | Bread Recipes
Breads SOAR Archives (Huge recipe database)
Breads - Quick
EDIBILIA: Peter’s Mum’s Soda Bread Wisdom IRISH SODA BREAD — a brief history and introduction, and some recipes (Including recipes for white soda, brown soda, treacle bread, golden soda, currant soda)
eGGsalad #32: Quickbreads for the Holidays
EPICURIOUS FOOD DICTIONARY: Irish soda bread
EPICURIOUS FOOD DICTIONARY: quick bread
EPICURIOUS FOOD DICTIONARY: soda bread
food stories - bread, quick & yeast
Irish Soda Bread...The Real McCoy! Cookbook - Order online
Jar Cake Instructions - Any Quick Bread!
Kitchen Detective: Whole wheat soda bread
Kitchen Link - 67 Muffin and Quick Bread Recipes
Lots of Bread Recipes - Pg 1
Making Quick Breads Book - Order online
More Banana-Oatmeal Bread Recipes
Muffin Mania:
Muffins & Quick Breads Booklet - Order online
Quick Breads Sweet and Savory Quick Bread Recipes
Recipes Archive: Breads Quick
Stefan’s Florilegium: Medieval breads and grains.
USENET Cookbook - SODA-BREAD
Village Bakery
www.fatfree.com quick bread (non-yeast) recipes
NurseHealer.com
Copyright © by Mary C Miller
6,145 posted on
04/06/2009 8:19:15 AM PDT by
nw_arizona_granny
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To: All
http://web.archive.org/web/20020209234029/www.nursehealer.com/Recipes8.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #8
Wild Foods
Wild Game:
Baked Rabbit or Squirrel
Soak the meat overnight in salt water and 2 c. vinegar to 2 c. water. Stew or fry in the same way you would chicken. To bake a squirrel or rabbit the hair must be removed by skinning it or singeing it in a fire. Clean and gut the animal, and rub it inside and out with oil. Salt and pepper. The Indians rubbed the animal with wood ashes until it turned white, then they baked it before an open fire. You can also bake it in the oven. Save all the drippings to make gravy.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Bird on Toast
3 small birds
1 1/2 tsp. water
3 to 5 slices of toast
1 1/2 tsp. butter
juice from 1 lemon
3 slices of bacon
Clean the birds. Butter the inside of each bird, salt and pepper. Wrap a slice of bacon around each bird. Roast in a baking dish with butter for 20 to 30 minutes. Serve over toast with gravy made from the drippings, a little butte and the juice of 1 lemon.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Birds or pheasant
Clean birds. Any bird can be cooked like chicken. Either boil until tender, or run a stick through it and roast before the fire. This is good served with rice or noodles or made into soup.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Deer Roast
Select a roast, cover it with chopped onions (approx. 1 cup), 2 or 3 bay leaves, salt and pepper, 1/2 tsp. ground cloves, and 1/2 tsp. allspice. Pour vinegar (just enough to cover the meat) in a covered dish and marinate for 12 hours or more. Take the roast out of the pan and fry it in hot oil until brown. Put the roast back in the marinade and cover with a lid. Bake for 2 hours or until tender. Slice and serve.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Fish (barbecue style)
Cut up fish. Roast over a fire on sticks, turning often until fish no longer drips.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
FRUIT BAT SOUP
(this recipe is offered on the off chance that a reader may find himself in Micronesia, specifically the Caroline Islands, where this is a natural, native delicacy.)
3 fruit bats, well washed but neither skinned nor eviscerated
water
1 Tbs. finely sliced fresh ginger
1 large onion, quartered
sea salt to taste
chopped scallions
soy sauce and/or coconut cream
Place bats in a large kettle and add water to cover, the ginger, onion, and salt. Bring to boil and boil 45 minutes. Strain broth into second kettle. Take bats, skin them, discard skin. Remove meat from bones. Return meat and any viscera fancied to the broth. Heat. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. — Yield: four servings
- from The New York Times Natural Foods Cookbook, by Jean Hewitt, 1971.
Ground Hog
Skin and clean the groundhog. Boil until tender. Remove from the water and season with salt, pepper, and some red pepper. Bake in an oven about 350 degrees F. or cook over an open fire.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Muskrat or Beaver
Beaver tail is especially delicious. Broil it on a stick then remove the skin.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Porcupine
Singe the quills, then skin and roast or boil.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Raccoon
Clean and skin the raccoon. Boil in scalding water seasoned with red pepper. When it is tender, remove from the water. Add the salt, and pepper, and bake in the oven until brown. The raccoon can also be fried.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Quail Casserole
3 Quails cut up
1/2 c. butter
1/4 c. dried onion
6 c. celery
1/2 tsp. cornstarch
1/2 c. chicken broth
Saute quail in butter, then remove the meat and saute the onions, and celery in the same butter. Add cornstarch dissolved in bouillon and cook until thickened. Place the quail in a baking dish and pour the sauce over it. Bake in a 350 degree F. oven for 15 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Quail or Small Birds
Clean the bird and roast on a stick over the fire until brown. Place in a pot of water and boil until well cone. Thicken the broth, salt and pepper to taste. Serve over rice or noodles.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Edible Insects & Small Critters:
Frogs and Toads
Grab the frog or toad by the neck, twist off heads, scald and peel off the skin while running cold water over the frog, slightly boil, remove from the water and bake in the oven, fry, or cook on a roasting stick over an open fire.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Grubs
These are found under bark, in rotten wood or in the ground. Boil or fry.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Locust
Gather locust at night, remove the shells. Do not let them be exposed to the sunlight or they will spoil. Wash and then fry in a small amount of hot oil.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Edible Plants:
- Under Construction -
Links:
Cooking With the Colonel
Fisher’s Wild Game Recipes
Wild Blueberries
Wild Game Recipes
NurseHealer.com
Copyright © by Mary C Miller
6,146 posted on
04/06/2009 8:21:17 AM PDT by
nw_arizona_granny
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To: All
http://web.archive.org/web/20020209232936/www.nursehealer.com/Recipes9.htm
Recipes for Life!
Cooking with Food Storage - Cooking Healthy
Recipe File #9
Sourdough Recipes
Sourdough Starter Recipes
Basic Milk-Base Sourdough Starter
1 c. buttermilk
1 c. flour
After mixing ingredients, let stand for 48 hours or until fermentation begins. For each use of the starter, add equal amounts of flour and condensed milk. Be sure to save 1 c. of the mixture for starter.
- from “Making the Best of Basics”
Basic Water-Base Sourdough Starter
2 c. flour
1 c. water
1 pkg. yeast
Mix ingredients well. Keep in a warm place overnight. Next morning, put 1 c. of starter mixture in a scalded container with a tight cover and store in the refrigerator for future use. This is basic sourdough starter. The remaining batter can be used immediately for pancakes, muffins, bread, or cake. This starter, when replenished every week with flour and water, will last years.
- from “Making the Best of Basics”
Homemade Yeast (Sour-dough Starter)
Cook until mushy: 1 quart water and 1 tsp. salt with 2 potatoes, peeled and cubed. Mix until potatoes are finely mashed. If necessary add additional water so potatoes and cooking water make 1 quart. Cool and add: 1 1/2 tsp. dry yeast OR 1/2 yeast cake and 3 Tbs. sugar and 1 c. flour. Mix well. Place in sterilized jar. Let stand in warm place 12 to 24 hours or until foamy. Remove 1 to 2 cups of starter (1 fr small batch and 2 for large batch of bread) and use in place of yeast and dissolving water in your regular recipe. Use enough flour to make a soft dough. Remove from remaining starter until ready to use again. Remove from refrigerator 1/2 hour before using. Always save at least 1 cup of starter for the next batch and add everything in above recipe except yeast. Stir down when necessary. It is normal to have a sour smell. If it should develop an unusual color or off-smell or become too sour, discard and start again.
- from “Make a Treat with Wheat”
Mom’s Sour Dough Starter
1/2 pkg. Active Dry Yeast (1 1/2 tsp.)
2 c. sifted all-purpose flour
2 Tbs. sugar
2 1/2 c. water
Combine the ingredients in a glass or pottery bowl. Beat well. Cover with a thin cloth and let it stand for two days in a warm place.
NOTE: To replenish Starter — stir in 2 c. warm (not hot) water and 2 c. flour.
- from my mother, Dorothy Randolph
Sourdough Primer
2 c. warm water
1 package yeast
2 c. wheat flour
In a medium size bowl, dissolve yeast in water. Mix thoroughly and add the wheat flour, including the siftings. Beat one minute. Let stand, covered, at room temperature for 48 hours to allow fermentation to take place. You now have a sour dough primer from which you use one sup to develop a batch of sour dough bread, returning one cup of bread mixture to the primer, as explained in the recipe “Sourdough Bread from Sourdough Primer”. Store primer in a covered jar in the refrigerator after it has reached the sour stage.
- from “Cooking with Wholegrains”
Sourdough Starter
In a large 3 qt. crock, or mixing bowl, soften 1 pkg. dry yeast in 1 qt. lukewarm water and 2 Tbs. sugar. Add 4 c. flour, and beat to mix. Cover, and let rise 24 to 48 hours at room temperature before using. Starter may be kept in the refrigerator 7 to 10 days without attention, then it should be stirred, adding equal amounts of flour and water.
- from my mother, Dorothy Randolph
Sourdough Starter (With Yeast)
Starter:
1 Tbs. active dry yeast
2 1/2 c. flour
2 1/2 c. warm water
Dissolve yeast in warm water. Add flour. Mix well. Loosely cover with a lid and let stand in a warm place for 3 to 5 days.
Feeder:
Add 2 1/2 c. flour
2 c. warm water
Allow to stand overnight at room temperature. Always save 1 cup to keep the starter going.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Starter (Without Yeast)
2 c. luke warm potato water
2 c. flour
1 Tbs. sugar or honey
Make potato water by cutting up 2 potatoes and boiling in 3 cups of water until tender. Remove the potatoes and measure 2 cups of liquid. Mix water, flour and sugar into a smooth pasty sponge. Set in a warm place for several days. It should double ints original size.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Whole Wheat Bread Starter
2 c. warm water
2 tsp. active dry yeast
2 Tbs. honey
2 c. whole wheat flour
In a medium glass or ceramic bowl mix water, yeast, and honey. Stir until yeast is dissolved. Let stand for 10 minutes. Stir in the flour and mix until smooth. Cover with plastic and let stand at room temperature for 2 days or longer, stirring occasionally. The longer the starter stands the stronger the flavor. The starter will bubble and a sour smelling liquid may form on top. Pour off liquid. To store the starter, pour into a sterilized jar. Refrigerate until ready to use.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
Sourdough Starter Recipes
Basic Sourdough Batter
1 c. sourdough starter of choice
2 c. warm water OR milk
2 c. flour (wheat, rye, etc.)
Place starter in large mixing bowl. (Don’t use metal.) Add the water, milk and flour. Mix thoroughly. The mixture will be thick and lumpy, but will become thin while fermenting and be lively by morning. Cover the bowl and put in warm spot overnight. Allow 10 to 12 hours during the night. In the monring, return the cup of starter to the sourdough pot and keep in the refrigerator until next use. The remaining basic batter is what you use in your recipe. (See recipes below.)
- from “Making the Best of Basics”
Mom’s Sour Dough Biscuits
These biscuits are light and fluffy — and they have that marvelous tangy taste.
1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda (1/2 tsp. if starter is quite sour)
1/2 tsp. salt
1/4 c. margarine
1 c. Sour Dough Starter
Sift dry ingredients together. Cut in oleo. Add starter and mix. Turn dough out on a lightly floured board. Knead lightly until satiny. Roll dough 1/2 inch thick. Cut with floured biscuit cutter. Place biscuits in well-greased baking pan. Brush with melted butter. Let rise about 1 hour in a warm place. Bake in hot oven (425 degrees F.) 20 minutes. — Makes about 10 biscuits.
- from my mother, Dorothy Randolph
Mom’s Sourdough Bread
1 c. milk
1/3 c. sugar
1/3 c. shortening
1 tsp. salt
1 pkg. dry yeast
2 Tbs. water
1 1/2 c. sourdough starter
5 c. flour
Scald milk, add sugar, shortening and salt. Dissolve yeast in water, beat together with 2 cups of the flour. Add remaining flour to make a stiff dough. Turn on to a floured board and knead 5 to 10 minutes. Place in bowl and let rise until double in size, about 1 1/2 hours. Punch down, let rise 1/2 hour to 45 minutes. Bake at 400 degrees F. about 40 minutes.
- from my mother, Dorothy Randolph
Quick Sourdough Biscuits
1 c. flour
1 Tbs. Baking Powder
1/2 tsp. each of salt, soda, and sugar
1/4 c. shortening
1 c. starter
Mix dry ingredients together, cut in shortening, add starter. Roll out 1/2 inch thick, and cut biscuits. Place in greased pan. Butter top of biscuits. Bake at 425 degrees F. about 12 minutes.
- from my mother, Dorothy Randolph
Sourdough Biscuits
2 c. flour
1 Tbs. sugar
1 Tbs. Baking Powder
3/4 tsp. salt
2 c. Sourdough starter
2 to 3 Tbs. softened butter
Mix ingredients, and let stand 10 to 15 minutes. Pinch off balls, about the size of a walnut, and place in 12 inch. pan. Bake at 400 degrees F. about 25 or 30 minutes. — Makes 2 dozen biscuits.
* Taste-tested in Mom’s kitchen - We LOVE these biscuits! *
- from my mother, Dorothy Randolph
Sourdough Biscuits (Pioneer Recipe)
1 c. starter
1 tsp. soda
1 tsp. salt
1 tsp. sugar
1 Tbs. shortening
3 1/2 c. sifted flour
Place the flour in a bowl, make a hole in the center and add starter. Stir in all other ingredients. Gradually mis more flour to make a stiff dough. Pinch off enough dough to form a ball. Roll it in melted butter or shortening and arrange in a cake pan. Let rise 20 minutes. Bake at 425 degrees F. until done (approximately 15 inutes.)
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Bread from Sourdough Primer
3 c. warm water
1 pkg. yeast
7 to 8 c. wheat flour
1 c. sour dough primer
1 c. powdered milk
2 Tbs. brown sugar
2 tsp. salt
In a large bowl, dissolve yeast in water, mix, add 3 cups sifted wheat flour, including siftings, and 1 cup of sour dough primer. Beat one minute. Cover and let stand at room temperature overnight, or until desired sourness is reached. In the morning (or when ready to continue) remove one cup of this bread mixture and return to the jar of sour dough primer in the refrigerator. Now, mix together the powdered milk, brown sugar, salt and 2 cups sifted wheat flour including the siftings. Add to bread mixture and beat well. Keep adding sifted wheat flour gradually. Mix with a spoon as long as possible, then knead in wheat flour until a firm, smooth, elastic dough is formed. Put into a clean, buttered large bowl, turn dough over to coat with butter. Cover and let rise in a warm place about 1 hour or until double in bulk. Dough should be light and soft. Punch down, knead and shape into four loaves. Place in greased pans. Brush over with melted butte or salad oil. Covr with a towel and let rise about 3/4 hour in a warm place until double in bulk and light and soft. Bake at 400 degrees F. for 45 minutes. Cool on wire racks.
- from “Cooking with Wholegrains”
Sourdough Bread (With Yeast)
1 c. starter
1 pkg. yeast
1 1/2 c. warm water
1/2 tsp. baking soda
6 c. unsifted all-purpose flour
2 tsp. salt
2 tsp. sugar
Sprinkle yeast over warm water. Stir in the sourdough starter, 4 c. of the flour, salt, and sugar. Stir vigorously for 3 minutes. Transfer fo a large greased bowl, cover with a tea towel, and let rise in a warm place until double in size. This takes about 2 hours. Mix baking soda with 1 c. of the remaining flour and stir into dough. Turn dough onto a floured board and knead in remaining cup of flour (more if necessry) until dough of smooth and not sticky. Shape it into one large round loaf or 2 oblong loaves and place ona alightly greased cookie sheet. Cover and let rise in a warm place until nearly double in size. Before baking, brush surface with water and score or slash the top diagonally with a sharp knife. Before putting bread in the oven to bake, place a shallow pan of hot water in the bottom of the oven. Bake bread in a preheated 400 degree F. oven for 45 to 50 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Buttermilk Pancakes
1 1/2 c. starter
2 eggs
2 Tbs. sugar
2 Tbs. melted butter or oil
1 1/2 tsp. salt
1 tsp. soda
1 c. buttermilk
1 c. flour
Put the start in a warm bowl and let it set till it is room temperature. Separate the eggs and stir in the yolks with the start. Warm the buttermilk to lukewarm and stir it and the butter and flour into the start. Comgine the sugar, salt and soda and sprinkle it over the top of the batter. Fold it in with a large spoon. Beat the egg whites until they peak and fold them into the batter. Nothing left to do but cook and enjoy.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Chocolate Cake
2/3 c. chortening
1 2/3 c. sugar
3 eggs
1 c. start
2 c. flour
2/3 c. cocoa
1/2 tsp. baking powder
1 tsp. salt
3/4 c. water
1 tsp. vanilla
1 c. chopped nuts (optional)
1 1/2 tsp. soda
Cream shortening and sugar. Add eggs, one at a time beating after each addition. Stir in stat. Mix together flour, cocoa, baking powder, soda, and salt. Add alternately with water and vanilla. Mix at low speed. Stir in walnuts. Pour into two 9 inch cake pans that have been greased and lightly floured. Bake at 375 degrees F. for about 35 minutes or until cake tests done. Allow to cool for 10 minutes, then invert on cooling rack, removing pans carefully. Cool thoroughly and frost with a favorite chocolate frosting.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Corn Bread
1 1/2 c. cornmeal
1 1/2 Tbs. salt
1 1/2 c. milk
1 1/2 c. sourdough starter
1 1/2 tsp. cream of tartar
1 1/2 tsp. baking soda
2 eggs
6 Tbs. melted butter
Stir all ingredients together. (Batter will be very thin.) Bake in greased pan at 425 degrees F. about 40 minutes.
- from my mother, Dorothy Randolph
Sourdough English Muffins
1 c. starter
2 1/2 c. flour
3/4 c. buttermilk
1/4 c. yellow cornmeal
1 tsp. soda
1/2 tsp. salt
Take buttermilk and start from the refrigertor at least 30 minutes before preparing recipe. When all ingredients are at room temperature, combine and stir well. Turn dough onto lightly floured board and knead until smooth, adding more flour if necessary. Roll dough into 1/2 inch thickness and sallow to rest for 10 minutes. Cut with a floured 3 inch biscuit cutter. A tuna fish can with the ends removed works well. Sprinkle 2 Tablespoons of cornmeal on a sheet of waxed paper. Place muffins on cornmeal and press lightly to coat each side. Cover with plastic wrap and let rise for 1 hour. Fry on a lightly greased griddle heated to 350 degrees F. for 20 minutes. Turn them occasionally while cooking.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough French Bread
1 1/2 c. warm water
1 pkg. dry yeast
1 c. sourdough start
4 c. unsifted flour
2 tsp. sugar
2 tsp. salt
1/2 tsp. soda
About 2 c. unsifted flour
Pour warm water into a large mixing bowl and stir in the yeast. Add the start, 4 c. of flour and sugar. Stir vigorously for 3 or 4 minutes. Cover and place in a warm spot until it nearly doubles in bulk (about 2 hours.) Mix soda and salt with one cup of flour and stir in. Turn the dough out into 1 c. of flour spread on a bread board. Coat with flour and knead until satiny adding more flour if necessary. Shape into two oblong loaves or one large round loaf. Place on a lightly greased cookie sheet, cover and put in a warm place to raise. When nearly doubled in size brush lightly with salad oil and make diagonal slashes across the top with a single edge razor blade. It takes about 2 hours for the dough to double in size and it is delicate, so brush the oil gently and make the slashes clean and shallow or it will fall. Bake in a preheated oven at 450 degrees F. until the crust is a medium dark brown. Oblong loaves avour 35 to 40 minutes. For a tougher crust, take the bread from the oven 10 minutes early and wipe the crust with salt water then return to the oven to finish baking.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Pancakes
4 c. sourdough starter (2 Tbs. sugar)
1 egg
2 Tbs. melted butter
1/4 c. evaporated milk or cream
1 tsp. salt
1 tsp. soda
Mix starter, egg, butter and milk. When it is well beaten, add remaining ingredients. Beat. Thicken with flour if needed. Fry on a griddle.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Pancakes
Add 2 c. starter to 2 c. warm water, mixed with 3 c. flour. Let stand in a warm place overnight. Next morning: Add 2 eggs, 1 tsp. salt, 1 tsp. soda, 3 Tbs. sugar, 4 Tbs. crisco oil, 1/2 c. buttermilk, and 1/2 tsp. vanilla. Beat well, and fry on pancake griddle.
- from my mother, Dorothy Randolph
Sourdough Pizza Crust
1 c. sourdough start
1 tsp. salt
1 Tbs. melted butter
1 c. flour (about)
Mix together start, salt and butter. Work in flour so that dough can be rolled into a thin layer. Add a little more than a cup of flour if necessary. Roll out on a floured board or pat to fit an oiled pizza pan. Bake at 500 degrees F. for 10 minutes. Sprad the baked dough with your favorite pizza sauce and trimmings. Bake at 425 degrees F. until sauce bubbles, about 15 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Sunday Cobbler
3/4 c. flour
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. cinnamon
1/4 c. oleo
1/4 c. sour dough starter
1 can pie filling (peach, cherry, etc...)
1/3 c. raisins (optional)
1/2 c. chopped pecans (optional)
Combine flour, sugar, cinnamon, and then cut in butter, pecans, starter. Combine raisins and pie filling. Put filling in 8 inch baking dish, and spoon the other mixture over the top. Bake at 425 degrees F. about 25 minutes.
- from my mother, Dorothy Randolph
Sourdough Trail Bread
Use 1 c. of sourdough start, 1 tsp. of baking powder, 1 tsp. of soda, 1/4 tsp. of salt and enough flour to make a stiff dough. Stir or knead them together until they ar mixed well. Roll the dough out or flatten it out real thin, less than a quarter of an inch. Cut pieces small enough to fit in your frying pan. Use plenty of bacon grease, butter or whatever you have to cook it in. Cook over a slow fire until golden brown on the bottom. Turn it over and do the same on the other side. Serve it hot. If you happen to be caught without a pan to fry it in, just wrap the dough around a stick and bake it over hot coals. Try it on your stove.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
http://www1.icserv.net/D100001/X100043/books.html
Sourdough Waffles (Using Basic Sourdough Batter above)
4 c. basic batter (recipe above)
1 egg
4 Tbs. oil OR shortening
1 tsp. salt
1 tsp. soda
1/4 c. milk
Add egg, oil and milk to basic batter, stirring in well. Blend dry ingredients in small bowl; sprinkle over wet mixture and stir in gently. Let rest 5 minutes, then drop or pour onto a hotter than normal griddle. If mixture appears too thick, add more milk. — Serves 4 to 6.
- from “Making the Best of Basics”
Sourdough Whole Wheat Bread
1 c. whole wheat sourdough starter
1 Tbs. canola oil
1 tsp. active dry yeast
1 c. freshly ground soft white whole wheat berries
2 c. freshly ground white hard whole wheat berries
2/3 c. warm water
1 tsp. sea salt
Sprinkle the yeast over the very warm water. Stir to dissolve the yeast. Let stand until bubbly, about 10 minutes. Combine the canola oil, and the sourdough starter with the yeast mixture in a large bowl. Add 2 cups of ground wheat berries and salt. Beat the mixture until smooth, adding 1 cup flour slowly. Let the dough rise until doubled. Turn out onto a lightly floured surface and knead about 5 minutes, adding flour 1 tablespoon at a time as necessary, until dough is smooth and satiny. Place in a greased bowl, turn the dough around so the top is greased and cover with plastic wrap. Punch the dough down, turn out onto a lightly floured surface, knead a few times. Cover dough lightly and let rest for 10 minutes. Grease two 9 x 5 x 3 - inch loaf pans. Divide the dough in half. Shape into two loaves. Place the loaves in the prepared pans. Cover wiht a damp towel. Let rise again in a warm place, for 45 minuhtes or until doubled in volume. Preheat the oven to moderate (375 degrees F.) Bake in the preheated oven for 40 - 45 minutes or until the loaves are brown and sound hollow when they are tapped. Remove the bread from the pans, cool on wire racks.
- from “Cooking and Baking with Freshly Ground Grains” by Christine Downs
For Ideas of how to use your leftover bread crumbs, see Recipe File #10 Puddings
Sourdough Links:
Armchair World: Sourdough Starters
Bread Bakers Guild of America: Stalking the World-Wide Breads
Bread Bakers Forum Front Page
Bread Community Forum
Brick Bake Oven Page
Chuck Wagon Sourdough Starter (with recipes)
Culinary Café - Breads & Biscuits
EPICURIOUS FOOD DICTIONARY: sourdough
Food/sourdough Index
How to Make San Francisco Sourdough Bread
Internet Bread Resources and Recipes
Kitchen Link - Sourdough Recipes
New Zealand Cyberguide to Flour Milling and Baking - Recipe books for sale
Parisian Sourdough French Bread
rec.food.sourdough Newsgroup recipes
Scrumptious Sourdough - Home catalog of Alaskan sourdough starter products with recipes and instructions.
Sourdough Baking
Sourdough Bread recipes for sourdough bread, but also information on wild yeast, and a list of cookbooks on the subject.
Sourdough Bread Recipes SOAR (Huge recipe database!)
Sourdough Bread Recipes - Diana’s Kitchen
Sourdough Calculator from Brick Bake Oven Page
Sourdough Information Complete information about sourdough starter. How to leaven with sourdough, feeding and reviving, and sources for sourdough starter.
Sourdough QA
Sourdough Ring Homepage The Sourdough Ring has been created to help people find recipes and other information about sourdough.
Unofficial Global Internet Bread Recipe Archive
Unofficial Global Internet Bread Recipe Archive
Village Bakery
Web Bread Bookstore
Highway 61 search results for: sourdough
Newsgroups:
alt.bread.recipes
rec.food.baking
rec.food.recipes **
rec.food.sourdough
FAQs for rec.food.sourdough:
The regularly posted FAQs for rec.food.sourdough are posted in this newsgroup automatically every 18 days.
Sourdough FAQ
Starters FAQ
Basic Bread FAQ
Recipes FAQ
If the FAQs are not currently on your news server, they can be located via:
http://www.nyx.net/~dgreenw/sourdoughfaqs.html
You can also ask for them to be delivered to you by email by sending mail to;
mail-server@rtfm.mit.edu with one or more of the following in the body of the message:
send usenet/news.answers/food/sourdough/faq
send usenet/news.answers/food/sourdough/starters
send usenet/news.answers/food/sourdough/basicbread
send usenet/news.answers/food/sourdough/recipes
(Note the address carefully. Note these are fairly large files of around 40 to 100 kilobytes each.)
Newcomers may also wish to check out tips for new readers and posters of this newsgroup at:
http://www.nyx.net/~dgreenw/newcomertips.html and a very good sourdough primer at:
http://www.pipeline.com/~rosskat/wizzi.htm
This Sourdough Ring site is owned by
NurseHealer.
NurseHealer.com
Copyright © by Mary C Miller
6,147 posted on
04/06/2009 8:24:10 AM PDT by
nw_arizona_granny
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