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Recipe File #10
Pudding Recipes
Bread Pudding Cereal Pudding Corn Pudding Fruit Pudding Rice Pudding Wheat Pudding Other Puddings

Bread Pudding Recipes

Apple Brown Betty

1/2 to 1 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. soft bread crumbs
3 c. sliced OR chopped apples
1/4 c. water
3 Tbs. butter
Juice and grated rind of 1 lemon
Mix sugar, spices, and salt. If apples are very tart, use additional sugar - up to 1 cup. Grease a 1 1/2 - quart casserole. Pur in a third of the crumbs, then half of the apples. Sprinkle with half of the sugar mixture. Repeat. Mix water, lemon juice and rind; pour over. Put on remaining crumbs and dot with butter. Cover and bake in moderate oven (350 degrees F.) 1 3/4 hours. — Serves 6.
NOTE: Rhubarb, peaches, pineapple, bananas, or cherries may be used instead of apples. OR Substitute 2 1/2 c. applesauce for apples.
- from “New American Cook Book”

Applesauce Bread Pudding

4 slices dry bread
2 c. applesauce
1/2 c. raisins
1/4 c. brown sugar
1/2 tsp. ground cinnamon
4 additional slices dry bread
2 eggs
2 c. milk
1/2 c. brown sugar
1/2 tsp. vanilla
1/4 tsp. salt
dash ground nutmeg
1/2 c. applesauce
sprinkle of cinnamon-sugar
Preheat oven to 350 degrees F. Arrange 4 slices bread in bottom of greased 9” square pan. Combine 2 c. appleasuce, raisins, 1/4 c. brown sugar, and cinnamon. Spread over bread. Top with 4 additional slices bread. Beat together eggs, milk, 1/2 c. brown sugar, vanilla, salt, and nutmeg. Pour over bread. Top with 1/2 c. appleasuce and sprinkle of cinnamon-sugar. Bake for 55 to 60 minutes. Serve warm or cold. — Serves 8.
- from More-with-Less Cookbook

Bachelor’s Pudding (Pioneer Recipe)

2 c. cooked apples
2 c. soft bread crumbs
1 egg, beaten
dash nutmeg
1 c. raisins
1/2 c. sugar
1 1/2 Tbs. butter
1 tsp. lemon rind
Combine all ingredients. Spoon into a mold and steam 2 hours. Serve with cream or favorite sauce.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Bread and Butter Pudding

Pudding:
4 slices of buttered bread
2 eggs, beaten
1/3 c. sugar
1/4 tsp. salt
3 c. milk
Sauce:
1/3 c. butter
1 c. powdered sugar
1/2 tsp. vanilla
Put the buttered bread in the bottom of a buttered baking dish. Mix remaining ingredients and pour over bread. Let stand 30 minutes. Bake 1 hour at 325 degrees F. Cover the first half hour of baking.
Variation: Sprinkle 3/4 c. raisins or 1/2 c. coconut between layers. Serve with the sauce.
Whip the sauce until fluffy and smooth.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Bread or Rice Pudding

2 1/4 c. soft bread crumbs OR 1 1/2 c. cooked rice
2 tsp. margarine
5/8 c. dry milk *
2 1/2 c. water
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/2 c. raisins
1/3 c. dried whole egg *
Mix bread crumbs (or rice) and margarine together. Reconstitute milk with 2 1/2 c. hot water (or use hot milk.) Mix with crumbs. Sift together egg, sugar, and salt. Slowly stir the milk mixture into dry ingredients, blend until smooth. Add vanilla and raisins. Pour into a greased, shallow baking dish. Set pan of hot water on bottom shelf of oven. Place pudding in oven and bake at 350 degrees F. for 1 hour and 20 minutes.
* 2 1/2 c. milk or 2 eggs can be interchanged.
- from “Cookin’ With Dried Eggs” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html

Bread Pudding

5 slices day-old bread
2 Tbs. butter OR margarine
1/2 c. moist raisins
1/4 tsp. salt
1/2 c. sugar
3 eggs, beaten
3 c. milk, scalded
1/4 tsp. cinnamon
Toast bread and spread with all the butter while hot. Arrange toast on a buttered baking pan (10 1/2 x 6 1/2 x 1 3/4 inches). Sprinkle with raisins. Stir salt and all but 2 Tablespoons of the sugar into the eggs. Add milk and stir to mix well. Pour over the toast and let stand 10 minutes. Press toast lightly down into milk occasionally so it soaks up most of the milk mixture. Mix cinnamon with remaining 2 Tablespoons sugar and sprinkle over top. Place dish directly on oven rack. Bake in a moderate oven (350 degrees F.) about 25 minutes, or until knife inserted in center comes out clean and top is an appetizing brown. Serve warm or cold. — Makes 5 to 6 servings.
- from “The Modern Family Cookbook” by Meta Given

Bread Pudding (Bread and Butter Pudding)

1/3 c. raisins
5 thin slices stale bread
1/4 c. butter, melted
2 eggs
2/3 c. sugar
2 c. milk
1/2 tsp. vanilla
Line bottom of greased pudding dish with raisins. Cut bread slices in 3 strips, crosswise. Dip each in melted butter and arrange on top of raisins. Beat remainingredients together and pour over bread. Set dish in pan of hot water. Bake in hot oven (375 degrees F.) until bread is browned and a knife blade comes out clean. Serve plain or with cream. — Serves 6.
VARIATION: Instead of bread, substitute sweet rolls, sweet buns, sponge cake, or lady fingers. If desired, substitute crushed pineapple for raisins and omit vanilla. Serve with custard sauce.
- from “New American Cookbook”

Bread Pudding, Cocoa

2 c. evaporated milk
2 c. water
2 Tbs. butter
2 c. sifted dry bread crumbs
2 eggs, slightly beaten
1/2 c. sugar mixed with 1/4 c. cocoa
1/2 tsp. salt
1 tsp. vanilla
Cream
Combine evaporated milk with water, add butter and heat to scalding. Pour over bread crumbs, stir well and set aside. Beat eggs slightly and add remaining ingredients, continuing to beat until well mixed. Combine thoroughly with milk and crumb mixture and pour into buttered 6-cup baking dish. Bake in a moderate oven (350 degrees F.) 45 minutes, or until custard tests done. Serve hot or cold with plain cream. — 6 to 8 servings.
- from “The Modern Family Cookbook” by Meta Given

Bread Pudding (Pioneer Recipe)

Pudding:
2 eggs OR (2 1/2 Tbs. dry egg and 2 1/2 Tbs. water)
1/2 c. bread crumbs, soft
1 1/4 c. water mixed with 3/8 c. powdered milk
1/4 tsp. cinnamon and nutmeg
dash of salt
1 Tbs. honey
1 Tbs. sugar
Sauce:
1 c. sugar
3 c. water
1 Tbs. butter
1/4 c. flour mixed with 1/4 c. water
salt, vanilla, cinnamon
Beat eggs. Combine with other ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 c. water and dissolve by heating to boiling. Thicken it with a flour paste made from (1/4 c. flour and 1/4 c. water). Add salt, vanilla, cinnamon, and 1 Tbs. butter to taste. Pour over pudding.
- from “Cookin’ With Powdered Milk” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html

Bread Pudding with Orange Marmalade

5 slices day-old bread, toasted
3 Tbs. soft butter
3/4 c. orange marmalade
3 eggs, slightly beaten
1 3/4 c. milk
3 tsp. lemon juice
1/8 tsp. nutmeg
Cream
Spread each slice of toast (do not remove crusts) with butter and marmalade, using all the marmalade. Cut in cubes and turn into buttered casserole. Mix slightly beaten eggs with milk, lemon juice and nutmeg and pour over the toast cubes. Bake in a slow oven (300 degrees F.) 45 minutes, or until custard tests done. Serve warm or cold, with cream or Lemon Sauce. — Makes 5 servings.
- from “The Modern Family Cookbook” by Meta Given

Brown Betty

2 c. coarse stale bread crumbs
6 c. sliced, pared, tart apples
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
3 Tbs. lemon juice
1/4 c. water
2 Tbs. butter
Cream
Put 1/3 of the crumbs into a buttered casserole and cover with half the apples. Mix the sugar, cinnamon and salt together and sprinkle half the mixture over the apples. Add another layer of crumbs and another of apples and sprinkle with rest of sugar mixture. Top with crumbs, pour lemon juice and water over all and dot with the butter. Cover and bake in a moderate oven (350 degrees F.) 30 minutes; then uncover and bake 15 minutes longer. Serve hot or cold with or without cream. — Makes 5 servings.
- from “The Modern Family Cookbook” by Meta Given

Indian Pudding (Pioneer Recipe)

Pudding:
1 egg
1/2 c. bread crumbs, soft
1 1/4 c. milk
1/4 tsp. cinnamon and nutmeg
1 Tbs. honey
1 Tbs. sugar
dash of salt
Sauce:
1 c. sugar
3 c. water
1 Tbs. butter
salt, vanilla, cinnamon
Beat egg. Combine with other pudding ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 c. water and dissolve by heating to boiling. Thicken it with a flour paste made from 1/4 cup flour and 1/4 cup water. Add salt, vanilla, cinnamon, and a Tbs. butter to taste. Pour over pudding.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Whole Wheat Bread Pudding

1/3 c. sugar
1/2 c. dry milk powder
1/8 tsp. salt
1/2 c. fresh milk
2 eggs
1 tsp. vanilla
2 1/2 c. more milk
4 or 5 c. broken whole wheat bread crumbs
Mix togethre sugar, powdered milk, and salt. Add 1/2 c. milk, eggs, and vanilla and beat until smooth. Add 2 1/2 c. more milk. Add bread. Pour into greased baking dish. Sprnkle top with nutmeg or cinnamon and sugar. Bake at 325 degrees F. for 45 minutes. Serve with sauce or cream.
- from “Make a Treat with Wheat”

Cereal & Oatmeal Pudding Recipes

Cream of Wheat Pudding

2 c. milk
1/3 to 1/2 c. cream of wheat
2 egg yolks (reserve whites)
1/3 c. sugar
pinch salt
1 tsp. vanilla, vanilla and lemon extract blended, OR almond and lemon
2 egg whites
Bring milk to boil in heavy saucepan. Add cream of wheat slowly, stirring constantly. Cook until thickened, about 5 minutes. Combine and beat until light: egg yolks, sugar, and salt. Add slowly to cream of wheat, stirring constantly. Cook 2 minutes. Remove from heat and add flavoring (extracts). Beat egg whites until stiff. Fold into pudding. Pour into serving bowl or mold. Chill thoroughly. Serve with strawberries or raspberries. — Serves 6.
- from More-with-Less Cookbook

Peanutty Pudding

“The children will love the peanutty flavor, and you’ll be pleased to know that each serving provides some wholegrain oats. It thickens as it chills in the refrigerator.”
1 c. Quaker Oats (Quick or Old Fashioned, uncooked)
3/4 c. milk
1/2 c. chopped peanuts
1/3 c. chunk style peanut butter
1/4 c. honey
1/4 tsp. salt
2 c. prepared non-dairy whipped topping OR 1 c. heavy cream, whipped
Combine all ingredients except whipped topping in large bowl; mix well. Cover; refrigerate 4 to 5 hours or overnight. Mix well; fold in whipped topping. Spoon into dessert dishes; shill. — Makes 6 servings.
VARIATION: Substitute 1/2 c. chopped pecans, walnuts or almonds for peanuts and 3 Tbs. cocoa for peanut butter.
- from “The Quaker Oats Wholegrain Cookbook”

Southern Indian Pudding

1/2 c. Quaker Enriched White Hominy Quick Grits
1/4 tsp. salt
2 c. boiling water
1/3 c. sugar
1 Tbs. butter OR margarine
3 eggs, beaten
1 1/3 c. milk
1 tsp. vanilla
1 tsp. cinnamon
1/4 c. raisins
1/4 c. chopped almonds
Heat oven to 325 degrees F. Stir grits slowly into salted boiling water in small heavy saucepan. Return to a boil. Reduce heat; cook for 2 1/2 to 5 minutes, stirring occasionally. Stir in sugar and butter. Add eggs, milk, vanilla and cinnamon to grits mixture; mix well. Pour into greased 8-inch square baking dish; sprinkle with raisins and almonds. Bake about 50 minutes. Cut into squares; serve warm or cold. Garnish with whipped cream, if desired. — Makes 6 to 8 servings.
- from Quaker Enriched White Hominy Quick Grits (recipe on the box)

Steamed Oatmeal Pudding

1/4 c, butter or chopped suet *, or both
1/2 c. molasses
1 c. hot buttermilk
1 egg, beaten
1 1/2 c. scotch oatmeal
1/2 tsp. soda
1 tsp. salt
1 c. raisins and chopped dates
Crush soda in the palm of your hand and add to the oatmeal and salt. Cut suet or butter into the mixture with a knife. Add hot buttermilk and molasses, then beaten egg and mix well. Add raisins and dates last. Put this batter into a buttered mold no more than 2/3 full, cover closely, place mold in another dish of boiling water, having the water come half way up on the mold. Steam 2 or 2 1/2 hours adding hot water to the steamer as required. Serve hot with sauce. Leftovers may be warmed in a strainer placed over boiling water for 10 to 15 minutes.
* Suet s solid white fat found around some meats - see Epicurious Food Dictionary:suet
- from “Cooking with Wholegrains”

Corn & Cornmeal Pudding Recipes

Corn Meal Indian Pudding (Indian Recipe)

8 c. milk
4 eggs
3 c. raisins
nutmeg, cloves, and cinnamon to taste
4 Tbs. cornmeal
2 1/2 c. sugar
1 tsp. salt
Cook cornmeal slowly in the milk until it appears creamy. Add sugar and raisins to the beaten eggs. Add spices last. Open little places in the pudding and pour in the cream. Cook slow for 4 to 6 hours until done.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Creamy Corn Pudding

1 can creamed corn
2 slightly beaten eggs
1/2 tsp. salt
3 Tbs. melted margarine
1 c. cornflakes, crushed to 1/2 cup
Blend together creamed corn, eggs, and salt. Spoon into greased casserole. Pour melted margarine over corn mixture. Sprinkle top with crushed cornflakes. Bake at 350 degrees F. for 30 to 35 minutes, until hot and bubbly. Serves 4 or 5.
- from “Cooking with Love & Cereal” by Betty McMichael with Karen McDonald
ISBN 0-915684-80-2

Indian Cornmeal Pudding

There must be several hundred recipes for this. East coast tribal people taught settlers how to make it. Settlers sometimes calld it “Hasty pudding” kind of a joke, because the stone-ground cornmeal required many hours of baking. This recipe adds a small amount of soy grits — precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity, that greatly increases the availability of proteins in this dessert.
4 cups milk
1 cup yellow cornmeal
1/4 cup soy grits soaked in 1/2 cup water
1/3 cup butter
1/2 cup brown sugar
2/3 cup light molasses
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 cup fine-chopped dried apples (optional)
2 eggs
In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5 minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 325°, until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt.
NOTE: If soy grits is used: one serving is about 30% of a day’s protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown. — serves 4-6
- from Native Foods — Recipes—Corn

Indian Pudding

4 c. milk
3/4 c. yellow cornmeal
1/4 c. molasses
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. packed brown sugar
1/2 tsp. salt
1/2 c. butter, softened
4 eggs, beaten
1 c. dairy sour cream
vanilla ice cream (optional)
Heat 3 cups of the milk in the top of a double boiler over rapidly boiling water. Mix the remaining cup of milk with the cornmeal. Add the cornmeal mixture to the hot milk and cook, stirring until slightly thickened. Remove from the heat. Stir in the remaining ingredients (except the ice cream, of course) and mix well. Pour into a buttered 2-quart baking dish and bake in a 275 degree F. oven for about 2 hours. Serve with a dollop of ice cream, if desired. — Serves 8.
- from a magazine (I’ve forgotten which one, years ago.)

Indian Pudding (Pioneer Recipe)

5 c. milk
1/2 c. molasses
1 tsp. ginger
1/3 c. cornmeal
1 tsp. salt
Cook the milk and meal in a double boiler for 20 minutes. Add molasses, salt, and ginger. Pour into a buttered pan and bake 2 hours in a slow oven, about (250 degrees F.) Serve with cream.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Steamed Indian Pudding

1 c. corn meal
1/3 c. wheat flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. raisins
1/2 tsp. soda
1 quart hot milk
1 c. cold milk
1/2 c. molasses
1/2 c. maple syrup
1 c. chopped suet *
2 eggs
Mix the corn meal with the cold milk and stir into the hot milk. Add the suet, molasses, and maple syrup. Beat the eggs until light and add to mixture. Then sift the wheat flour with the soda, spices and salt, mix with raisins, add to mixture and stir all well. Pour into a buttered mold. Cover tight and steam or cook in boiling watre 4 hours. Be sure the water is kept boiling constantly and does not boil away. Serve with sauce, cream or maple syrup. The pudding leftovers may be heted over in the oven.
* Suet s solid white fat found around some meats - see Epicurious Food Dictionary:suet
- from “Cooking with Wholegrains”

Fruit & Jam Pudding Recipes

Best-Ever Apple Pudding

1 c. sugar
1/4 c. soft butter OR margarine
2 large, unpeeled, shredded apples (2 c.)
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. chopped nuts
Cream sugar and butter. Add egg; beat well. Shred apples medium fine and add at once to creamed mixture. Stir in sifted dry ingredients. Add nuts. Bake in greased 8 or 9 inch square pan for 45 minutes at 350 degrees F. Serve with ice cream, favorite sauce, or whipped cream.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Figgy Pudding

Cream one stick butter until fluffy, beat in two eggs and one cup molasses. Add two cups dried figs, 1/2 tsp grated lemon peel, one cup buttermilk, and 1/2 cup walnuts; blend one minute. Add 2 1/2 cups flour, 1/2 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Blend until incorporated. Pour into a greased/floured 8x4 soufflé dish and bake 1 hour at 325 degrees. Garnish with whipped cream.
- from”The Frugal Gourmet Celebrates Christmas” by Jeff Smith
ISBN: 0737252979
Review

Jam Pudding

1/2 c. butter
3 beaten eggs
1 c. jam
1 1/2 c. flour
1 c. sugar
1 tsp. soda
1 c. buttermilk
1/2 tsp. cinnamon
Cream butter with eggs and jam. Add flour slowly, beating to blend. Add sugar and beat light. Dissolve soda in buttermilk and add to butter. Add cinnamon and beat light. Turn into greased baking pan. Bake in moderate oven (350 degrees F.) about 20 minutes. Serve hot with cream sauce. — Serves 6
Cream Sauce:
1 c. sugar
1 egg white
3 egg yolks
1 c. cream
1 tsp. vanilla
Combine ingredients and beat until very light. Heat over hot water, beating until foamy. Remove from heat. Add vanilla. Stir well.
- from “New American Cook Book”

Sweet Soup Pudding (Pioneer Recipe)

This recipe came from the pioneers who crossed the plains with the Handcart Company.
Start with one quart of fruit juice. Be sure to drain all the fruit or put it through a sieve. Any fruit will work. The favorite is raspberries, cherries, dewberries, and black caps. Boil the juice, mix 1/4 c. cornstarch with 3/4 c. water. Add a little of the hot juice to the cornstarch. Mix until smooth. Add the juice and cook until thick and smooth. Stir constsntly.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Rice Pudding Recipes

Apple Rice Pudding

2 c. light cream
1 (8 1/2 oz.) can applesauce
1/2 c. raisins
1/4 c. sugar
1/2 tsp. apple pie spice
1/4 tsp. salt
1 1/2 c. quick-cooking rice
Butter OR margarine
Apple Pie Spice (optional)
Sugar (optional)
In saucepan combine cream, applesauce, raisins, 1/4 c. sugar, 1/2 tsp. apple pie spice, and salt. Bring to boiling; stir in rice. Cover; simmer 10 minutes or till water is absorbed, stirring occasionally. Spoon into dessert dishes. Dot with butter or margarine. Sprinkle wiht a mixture of apple pie spice and sugar, if desired. — Makes 6 servings.
- from Better Homes & Gardens Fix It Fast Cookbook

Brown Rice Pudding

1/2 c. uncooked regular OR quick-cooking brown rice
3 Tbs. honey
3 Tbs. margarine
1/4 tsp. ground cinnamon
3/4 c. milk
1/4 c. raisins (optional)
Cream
Honey OR Brown Sugar
Cook rice as directed. Stir in 3 Tbs. honey, the margarine, cinnamon, milk, and raisins. Heat to boiling; reduce heat. Cook over low heat, stirring occasionally, until of desired consistency, 10 to 15 minutes. Serve warm with cream and honey. — 3 to 4 servings.
- from Betty Crocker’s Cookbook

Creamy Rice Pudding

1/4 c. rice
2 c. milk
2 egg yolks (reserve whites)
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 egg whites
2 Tbs. sugar
Combine rice and milk in top of double boiler. Cook uncovered 45 minutes or until rice is tender. Beat together egg yolks, 1/4 c. sugar, and salt. Stir some of rice mixture into beaten yolks; add yolks to hot rice mixture and cook 3 to 4 minuts, stirring constantly. Remove from heat and add vanilla. Beat egg whites until frothy. Add 2 Tbs. sugar. Beat until stiff. Fold egg whites into pudding. Chill and serve. — Serves 6.
- from More-with-Less Cookbook

Danish Rice Pudding

3 c. cooked rice
4 c. warm milk
2 tsp. cinnamon
1/2 c. raisins
1 c. sugar or honey
2/3 c. dried egg mix
1/4 tsp. salt
Combine rice, milk, sugar, and salt. Cook over low heat until thickened. Stir often. Add vanilla and raisins. Stir wll. Rehydrate egg mix in 1/2 c. warm water. Beat until foamy. Remove pudding from heat and fold in eggs. Sprinkle with cinnamon and serve.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Mormon Pioneer Rice Pudding

2 c. rice
4 c. water
3 eggs
4 c. cream or fresh milk
1 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. lemon extract
1 c. raisins
butter
Cook rice with water until tender. Drain and add eggs (beaten), cream, sugar, flavoring, spices, and raisins. Dot with butter in a glass baking dish. Cook at 300 degrees F. for 45 minutes or until done when a knife inserted into the center comes out clean, and top is golden brown.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Rice Pudding

-4 c. milk, scalded
1/3 c. rice
1/3 c. sugar
1/4 tsp. salt
dash nutmeg, cinnamon, or dried orange peel
Preheat oven to 275 degrees F. Combine all ingredients in buttered baking dish. Bake 2 to 2 1/2 hours, until rice is tender and milk is creamy. Stir occasionally during first half of baking time. Pudding thickens as it cools. Serve warm or cold. — Serves 6.
OPTION: One-half hour before removing from oven, add 1/3 c. raisins.
- from More-with-Less Cookbook

Wheat Pudding Recipes

Baked Wheat Pudding

3 eggs
1/2 tsp. salt
1/2 c. brown sugar
1 tsp. vanilla
3 c. milk
2 c. cooked whole wheat (or cooked cracked wheat)
1/2 to 1 c. raisins (optional)
Beat eggs slightly. Add to eggs and stir: slat, brown sugar, and vanilla. Add milk and stir until sugar is dissolved. Add wheat and raisins and stir to break up large chunks. Bake at 325 to 350 degrees F. in well-greased 2 quart dish for one hour or until set. Nutmeg or cinnamon may be sprinkled on top before baking. Serve plain or with cream or fruit sauce.
- from “Make a Treat with Wheat”

Brown Sugar Pudding

1/2 c. sugar (brown or white)
1 Tbs. butter
1 c. whole wheat flour
1/2 tsp. soda
1 tsp. nutmeg
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
1/4 c. chopped nuts (optional)
1 c. brown sugar
2 Tbs. butter
2 c. water
Cream together 1/2 c. sugar and 1 Tbs. butter. Sift together flour, soda, nutmeg and salt. Combine milk and vanilla in separate bowl. Add flour and milk alternately to sugar mixture. Add nuts. Pour into a 4” deep greased baking dish. Mix remaining ingredients in separate pan and boil 5 minutes. Pour boiling topping over batter and bake at 375 degrees F. for 1/2 hour. Nuts may be sprinkled over top instead of stirring into batter.
- from “Make a Treat with Wheat”

Fruit Cocktail Pudding

1 c. whole wheat flour
3/4 c. sugar
1 tsp. soda
1/2 tsp. salt
1 beaten egg
1 #2 can fruit cocktail (minus 3/4 c. juice)
1/2 c. chopped walnuts (or other nuts)
1/2 c. brown sugar
Sift flour, sugar, soda, and salt together. Add egg and fruit cocktail. Mix well. Pour into 9 x 9 inch or 8 x 10 inch or 9 x 13 inch greased pan. Sprinkle top with walnuts and brown sugar. Bake at 350 degrees F. for 45 minutes to 1 hour.
NOTE: One #303 size can may be used. Drain off only 1/3 c. of juice.
- from “Make a Treat with Wheat”

Other Pudding Recipes

Basic Pudding or Pie Filling

2/3 c. sugar
3 Tbs. cornstarch
1/4 tsp. salt
6 Tbs. dried egg yolk
1/2 c. dry milk
2 c. water
2 Tbs. butter
1 tsp. vanilla
In a medium saucepan combine sugar, cornstarch and salt. Beat together egg yolk, dry milk, and water, stir into sugar mixture. Cook until boiling over medium heat for one minute, stirring constantly. Remove from heat and stir in butter and vanilla. Cover and let cool.
VARIATIONS: While pudding is hot, add 1 c. coconut, 1/2 c. raisins, or 3 sliced bananas.
- from “Cookin’ With Dried Eggs” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html

Lemon Chiffon Pudding

5 Tbs. sifted all purpose flour
1 c. Imperial Granulated Sugar
3 Tbs. butter OR margarine
3 eggs, separated
1 c. milk
1/4 c. lemon juice
1/2 tsp. lemon rind
Mix flour and Impreial Granulated Sugar. Cream with butter or margarine. Beat yolks until thick. Add yolks and milk to flour, sugar and butter mixture. Add lemon juice and rind. Beat egg whites until stiff but not dry. Fold into first mixture. Pour into buttered baking dish. Place baking dish in pan with 1” hot water. Bake at 350 degrees F. for 1 hour 5 minutes, or until firm. — Makes 5 to 6 servings.
- from Imperial Pure Cane Sugar (recipe on package)

Popcorn Pudding

2 c. popped corn
3 c. milk
4 Tbs. butter, melted
3 eggs, beaten
1/2 c. brown sugar
1 tsp. vanilla extract
1/2 tsp. salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 degrees F. until custard is set and browned on top, (45 minutes to 1 hour.) — Serves 4 to 6.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Quick Chocolate Pudding

1/3 c. sugar OR honey
2 Tbs. cornstarch
2 Tbs. cocoa
2 c. milk
1 tsp. vanilla
1 Tbs. margarine (optional)
Combine in heavy saucepan: sugar or honey, cornstarch, cocoa, and milk. Cook over low heat until thickened, stirring constantly. Add vanilla and margarine. Serve warm or cold. — Serves 4 to 6.
- from More-with-Less Cookbook

Quick Chocolate-Peanut Butter Pudding

1/3 c. sugar OR honey
2 Tbs. cornstarch
2 Tbs. cocoa
2 C. milk
1 tsp. vanilla
1/4 c. peanut butter
Combine in heavy saucepan sugar, cornstarch, cocoa, and milk. Cook over low heat until thickened, stirring constantly. Add vanilla and peanut butter. Serve warm or cold. — Serves 4 to 6.
- from More-with-Less Cookbook

Vanilla Pudding, Fluffy and Quick

2/3 c. dry milk solids
water
1/4 c. sugar
2 1/2 Tbs. cornstarch
1/4 tsp. salt
2 egg yolks (reserve whites)
1 tsp. vanilla
1 Tbs. margarine (optional)
2 stiffly beaten egg whites
Combine in heavy saucepan: dry milk solids, 1/4 c. water, then add 1 1/2 c. hot water. Pleace saucepan over low heat. In small bowl, beat together with wire shisk: sugar, cornstarch, salt, egg yolks, and 1/4 c. water. Pour egg mixture into hot milk, stirring constantly. Cook until thickened. Cook 2 more minutes over low heat. Remove from heat and add vanilla and margarine. Cool pudding 10 minutes. Then fold in stiffly beaten egg whites. Chill. — Serves 4 to 6. (about 10 oz.)
- from More-with-Less Cookbook

Pudding Links:
Desserts & Treats: Pudding, Custard and Curd Recipes from Innkeepers, Chefs, and Culinary Professionals on 1st Traveler’s Choice Internet Cookbook.
HEALTH: PUDDINGS
Healthy Pudding Recipes
Hot Puddings / Sue’s Recipe Server
IChef Archive: Desserts - a
Pudding Recipes SOAR Recipe Archive (Huge database!)

NurseHealer.com

http://web.archive.org/web/20011122144929/www.nursehealer.com/Recipes11.htm

Recipe File #11
Diabetic Recipes

Apple Dumplings

(Yield: 4 dumplings)

1 recipe Basic Pie Shell
4 apples
1 tblsp (15 mL) lemon juice
3 tblsp (45 mL) granulated sugar replacement or granulated fructose
1/4 tsp (2 mL) cinnamon
4 tsp (20 mL) margarine
1 egg white (slightly beaten)
Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
Exchange: 1 dumpling: 2 bread, 1 fruit, 2 1/2 fat
Calories 1 dumpling: 221
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
KYoung’s Recipes for Diabetics : COLLECTION

Banana Bread

2 cups all-purpose flour
2 teaspoons low-sodium baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups slice bananas (3 ripe bananas)
1 egg
1/3 cup canola oil
2 Tablespoons sugar
1/2 cup unsweetened orange juice
Nonstick cooking spray
Preheat oven to 350 degree F. Combine the flour, baking powder, baking soda, and cinnamon in a bowl. Stir to blend. Puree the bananas in a blender. Add the bananas and remaining ingredients and mix well. Pour into a loaf pan that has been sprayed with nonstick cooling spray. Bake for 40 to 50 min. Cool on a wire rack.
Makes 1 loaf
Serving size: 1/2 inch slice
Yield: 1 loaf
Exchanges: 1 Fat, 1/2 Fruit, 1 Starch
Nutrition: 141 Calories (34% from fat), 2.4 g Protein, 21.2 g Carbo, 5.4 g Fat
From “The All New Diabetic Cookbook”
by Kitty Maynard, R.N., Lucian Maynard, R.N., and Theodore Duncan, M.D.
ISBN: 1558536752
children with DIABETES - Nutrition

Corn Bread

Yield: 12 servings

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

Healthy Hoppin’ John

Serves 8
1 1/4 cup of black-eyed peas
1/2 tsp. salt
5 1/2 cups water
1 Tbsp. olive oil
1 large chopped onion
1 large bell pepper
3 cloves minced garlic
2/3 cup lean ham, diced
1 cup long grain rice, uncooked
1 tsp. cumin
1/4 tsp. Tobasco or other hot sauce
1 tsp. dried thyme
1. Rinse the black-eyed peas and add to water with 1/2 tsp. salt. Bring to a boil. Cover, reduce heat and simmer for 35 minutes.
2. Sauté onion, garlic, and bell pepper in olive oil. Add to black-eyed peas.
3. Stir in rice, cumin, thyme and hot sauce. Cover and simmer for 15 min.
4. Stir in ham and cook for an additional 10 min or until rice is tender.
Yield: Makes 8 servings
Serving Size: approximately 1 cup each
Nutrient Analysis Per Serving:
Calories: 317
Total Fat: 4 g
Carbohydrate: 59 g
Sat Fat: 1 g
Fiber: 4 g
Mono Fat: 2 g
Protein: 12 g
Cholesterol: 6 mg
Sodium: 308 mg
Carb Choices: 4
Exchanges: 4 starch
Diabetes: DiabetesWell - Nutrition - Cook Well - Healthy Recipe Index

Homemade Chips

1 package corn or flour tortillas (corn are lower in fat) (25)
cumin seasoning (to taste)
Papa Dash lite salt
Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on a baking sheet. Sprinkle with cumin and lite salt. Bake at 375 degrees F. about 10 minutes or until dry and crisp. Monitor your chips as to not overbrown. You might turn them after 5 minutes. Store in an airtight container. When serving freshen up in the microwave about one minute. Let sit about 5 minutes before serving, or they will be soft and chewy.
Yields: Makes about 200 chips, 20 chips per serving.
Per Serving: Fat: 2.7 g; Cholesterol: 0 mg; Fiber: 4 g; Calories: 167 (14% Calories from Fat); Protein: 5 g; Carbohydrate: 32 g; Sodium: 132 mg
from “Butter Busters: The Cookbook” by Pam Mycoskie
ISBN: 0446670405

Low Fat Fettuccini Alfredo

4 ounces fettuccine
2 teaspoons margarine
4 cloves garlic, minced
4 1/2 teaspoons all-purpose flour
1 1/2 cups skim milk
1/2 cup grated Parmesan cheese
2 ounces Neufachatel cheese
1/4 cup chopped parsley
1. In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
2. Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
3. Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.
Makes 2 servings
“ Just as good as the cholesterol-laden original. Created for diabetics, but great for anyone trying to reduce their fat intake. For added flavor try using a garlic and herb Parmesan cheese blend and to increase fiber content use whole wheat pasta. Easily doubled for when you need more than 2 servings. Enjoy! “
All recipes. com | Diabetic Recipes

Pure Juice Jellies

1 c. fruit juice (unsweetened)....................250ml
1 T. granulated sugar replacement............15ml
1 T. lo cal pectin......................................15ml
Combine ingredients in saucepan and bring to a boil. Boil for 2 minutes, remove from heat, and let cool slightly. pour mixture into serving dish or jelly jar; chill.
Microwave: Follow directions, using large bowl. Cook on High.
Yield:2/3 c. ( 189 ml.)
Apple juice - Exchange 1 T. ( 15 ml): 1/3 fruit - Calories 1 T. (15 ml): 10
Cranberry Juice (unsweentened) - Exchange : Negligible - Calories 1 T. (15 ml): Negligible
Grapefruit juice - Exchange 1 T. ( 15 ml) :1/3 fruit - Calories 1 T. ( 15 ml) :13
Pineapple juice - Exchange 1 T. ( 15 ml):1/3 fruit - Calories 1 T. ( 15 ml): 9
Diabetic Recipes

Salmon Cakes

Prep Time: 20 Minutes
Servings: 4
1 can (15-1/2 oz.) red salmon, drained (or 2 cups flaked)
1 tsp. onion powder
1/4 cup diced red pepper or canned pimiento (2 oz.jar)
6 saltines (unsalted top), crushed
3 Tbsp. light salad dressing or mayonnaise
4 drops Tabasco
1. Remove skin from fish.
2. Combine all ingredients in a medium bowl, mashing salmon bones with a fork.
3. Shape into 4 cakes.
4. Spray a skillet with non-stick cooking spray, and heat over medium heat.
5. Cook salmon cakes, turning once, until lightly browned on each side.
Nutritional Information Per Serving:
Calories: 250; Fat: 14 grams; Cholesterol: 73 mg; Sodium: 628 mg
Exchanges: 1/3 Starch; 3 Medium-Fat Meat
Source: Cooking Healthy and Fast by Rachael Rudel, RD
Diabetic Recipe Archive from The Diabetic Gourmet Magazine

NurseHealer.com

http://web.archive.org/web/20011215185216/www.nursehealer.com/Recipes12.htm

Home Canning Recipes

Bread and Butter Pickles

6 cups thinly sliced cucumbers.
Peel and slice 1 lb. onions seed and shred 1 green pepper.
Mix well and add 1/4 cup of salt.
Cover and let stand 3 hours
Mix: (omitting turmeric if preferred)
2 cups brown sugar
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1 tablespoons mustard seed
1/2 teaspoon celery seed or more
2 cups mild cider vinegar
Bring slowly to boiling point and boil 5 minutes. Drain the vegetables thoroughly in a colander, rinsing well with cold water. Add them to the hot syrup and heat slowly to just below boiling. Stir occasionally. You do not put these in a water bath, just put the cucumbers and liquid in the jar and seal. Make sure the top of the jar is clean.
Yield: 4 pints
http://www.mountain-breeze.com/canning/can1.html

Hot Pickled Okra

3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half (if you like it real hot, increase number of peppers)
INSTRUCTIONS:
1. Carefully trim stems off okra, being careful not to cut the pod; set aside.
2. Combine water, vinegar, salt and dill seed; bring to a boil.
3. Pack okra into hot jars, leaving 1/4 inch head space.
4. Put 1 garlic clove and one-half pepper (or more) into each jar.
5. Ladle hot liquid over okra, leaving 1/4 inch headspace.
6. Remove air bubbles.
7. Adjust two piece caps.
8. Process 15 minutes in boiling water canner.
Yield: about 4 pints.
Note: when cutting and seeding hot peppers wear rubber gloves.
- from Mountain-Breeze.com http://www.mountain-breeze.com/canning/index.html

Mild Picante Sauce

3 1/2 pounds tomatoes, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup seeded and chopped jalapeño pepper
3/4 cup white vinegar (5% acidity)
1 (15-ounce) can tomato sauce
1 teaspoon garlic salt
Combine all ingredients in a large non-aluminum Dutch oven; bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, stirring often, 40 minutes or until thickened. Pour into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process 15 minutes in boiling-water bath. Yield: 8 half-pints.
- from Progressive Farmer http://www.progressivefarmer.com/countryplace/060796/recipes/default2.asp

Old Fashioned Apple Butter

Introduction: found in an old Kerr canning cookbook....
8 lbs apples
16c sugar
6 T cinnamon (or any variety of spices to suit your taste)
1 c vinegar
Cut core and peel apples. Boil in water till you have a thick pulp. Some run it through a foley food mill for spreading consistency but my family likes it chunky. Add sugar vinigar and cinnamon. Pour in a large baking dish or roaster pan. Bake at 200 degrees for 6 hours or more, till thick. Process in sterilized jars in the usual and customary way. No need to boil in a water bath if jars are hot and butter is boiling. Makes 16 pints.
Serving Suggestions: Great on homemade bread or on hotcakes! This is the recipe that our grandmothers used.
- from RecipeExchange.com http://www.recipexchange.com/recipexchange_cfmfiles/recipes.cfm/263

Peach Jam

4 c Ripe peaches; peeled/pitted; chopped = 2 lb
1/4 c Bottled lemon juice
1 pk Fruit pectin = 1 3/4 oz
5 1/2 c Sugar
In 6 to 8 qt pot, stir together peaches, lemon juice and pectin. Over high heat, bring to boil, stirring constantly. Quickly add sugar. Bring to a full boil; boil for 1 minute, stirring constantly. Remove from heat; skim foam if necessary. Immediately ladle into hot half-pint jars; leaving 1/4” headspace. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 10 minutes. Makes 7 half-pint jars.
- from The Tampa Tribune, 07/15/93
SOAR http://soar.Berkeley.EDU/recipes/preserves/indexall.html

Pumpkin Preserves

4 lb Pumpkin (prepared)
3 Lemons
4 lb Sugar
1/2 ts Salt
1 tb Mixed spices *
Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once.
Yield: 6 servings
NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.
From the; Ball Blue Book - Home canning and freezing recipes and methods Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana
http://soar.Berkeley.EDU/recipes/preserves/pumpkin1.rec

Squash Pickles

8 cups squash — sliced
2 cups onion — sliced
1 tablespoon non-iodized salt
1 cup green pepper — diced
2 cups cider vinegar
3 1/2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seed
Combine squash and onion. Sprinkle with salt. Let stand 1 hour. Combine green pepper, vinegar, sugar, seeds. Mix. Bring to boil. Pack in [sterile] jars. Process according to jar manufacturer’s directions.
http://southernfood.about.com/food/southernfood/library/rec99/bl90814f.htm

Sweet Spaghetti Sauce

5 cups chopped green bell peppers
10 cups chopped onion
1/2 cup minced garlic
1 cup vegetable oil
11 1/2 pounds tomatoes, peeled and chopped
4 (12-ounce) cans tomato paste
3/4 to 1 cup sugar
1/4 cup salt
2 tablespoons dried oregano
2 teaspoons dried basil
1 tablespoon lemon juice
Cook first 3 ingredients in oil in a 12-quart stock pot over medium-high heat, stirring constantly, until tender. Add tomatoes and next 5 ingredients; bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes or until thickened. Remove from heat; stir in lemon juice. Pour into hot jars, filling to 1 inch from top for quarts and 1/2 inch from top for pints. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in pressure canner at 10 pounds pressure (240°). Process pints 20 minutes and quarts 25 minutes.
Yield: 15 pints or 7 quarts.
http://www.progressivefarmer.com/countryplace/060796/recipes/default2.asp

Home canning provides us with the opportunity to store our garden produce and prepared food storage. Safety in home production and storage is always an issue.

From “Canning & Preserving Food” at http://www.thevision.net/DMS/canning.htm we learn: “Canning is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys microorganisms that cause food to spoil and create a health hazard. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating microorganisms.” . . . “There are two safe ways of processing food, the boiling water bath method and the pressure canner method.”

The National Food Safety Database on Canning is at http://www.foodsafety.ufl.edu/cmenu/can/canning.htm Here you will find the USDA Complete Guide to Home Canning, The University of Georgia’s So Easy to Preserve Canning Guide, and more information on canning.

“Quality for Keeps: Food Preservation - Steps to Success in Home Canning” at http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1452.htm states, “Start with the best to end with the best.”

HomeCanning.com offers assistance with the basics at http://www.homecanning.com/can/ALBasics.asp

Another good canning primer is available from FireGirl.com at http://www.firegirl.com/preserving/canning1.html

An article in Backwoodshome at http://www.backwoodshome.com/articles/clay53.html called “Canning 101 - pickles, fruits, jams, jellies, etc.” by Jackie Clay tells how to get started with home canning.

MakeStuff.com offers a superb canning primer at http://www.makestuff.com/canning_basics.html

An article from the North Dakota State University Extension Service at http://ndsuext.nodak.edu/extpubs/yf/foods/he174w.htm called “Home Canning of Fruit and Fruit Products” provides information and a chart to help with canning fruit.

Excellent information about canning jars is available from WebLife at http://www.weblife.org/canning.html

The Mississippi State University Extension Service offers recipes for Pickles, Relishes, Jellies, Jams, and Preserves at http://ext.msstate.edu/pubs/pub220.htm

SOAR offers preserve recipes at http://soar.berkeley.edu/recipes/preserves/

For the most tomato recipes I’ve seen in one place, visit “TOMATO RECIPES TO PRESERVE THE GOODNESS OF AN ABUNDANT HARVEST” at http://extension-horticulture.tamu.edu/plantanswers/recipes/tomatorecipes.html

Canning Recipes for Preserving Fruit are available from http://www.canning-food-recipes.com/canningrecipes.htm

To share your canning ideas or ask for help from others, you can post your messages and read others at the Home Canning Message Board at http://www.InsideTheWeb.com/mbs.cgi/mb654001

The Kitchen Link also has a message board for sharing canning recipes at http://www.kitchenlink.com/msgbrd/board_20/tklcc.html

More home canning resources are available from The Mining Company at http://southernfood.miningco.com/food/southernfood/msubcan.htm

NurseHealer.com

[I did not check the times and methods used here, to see if they meet today’s standards for safety...granny]

http://web.archive.org/web/20011231020603/www.nursehealer.com/Recipes13.htm

Recipe File #13
Puddings & Pudding Cakes

Pudding Recipes

Apple Bread Pudding

2 c Nonfat milk
3/4 c Maple syrup
1 tb Ground cinnamon
1 c Egg whites (6-8 eggs)
4 c Diced bread
2 c Apple, peeled, cored and Diced
1 c Raisins
Preheat the oven to 350F. In a large bowl, combine the milk, maple syrup, and cinnamon. In another bowl, beat the egg whites until frothy. Add the egg whites to the milk mixture and stir to combine thoroughly. Add the bread and toss well. Set aside to soak for 30 minutes. Fold in the diced apples and raisins and pour into a nonstick or lightly oiled 8x12x2” baking dish. Bake for 45-50 minutes, or until the top is very brown and crisp. A knife inserted into the middle should come out clean at this point. Serve warm or at room temperature.
- from SOAR Pudding Recipes http://soar.Berkeley.EDU/recipes/puddings/indexall.html

Apple Pudding

1/3 cup packed light brown sugar
1 tbsp cornstarch
1/4 cup skim milk
2 to 3 tbsp margarine
1 tbsp lemon juice
1 can (21 oz) apple pie filling
chopped pecans, to garnish
Combine brown sugar, cornstarch, and milk in small saucepan; whisk over medium high heat until boiling and thickened. Stir in margarine and lemon juice; mix in pie filling. Spoon into dishes and refrigerate until chilled. Sprinkle with chopped pecans.
Per serving = 284 calories, 5 gm fat, 0 mg cholesterol, 147 mg sodium, 59 gm carbohydrate, 0 gm protein Exchanges: 4 fruit, 1 fat.
- from eScribe Healthy Recipes http://escribe.com/food/healthyrecipes/m6376.html

Apricot Rice Pudding

1/2 c Rice
1 qt Non-fat milk
3/4 c Non-fat egg substitute -(equivalent to 3 eggs)
1/2 c Sugar
ds Salt
1/2 t Grated lemon zest
1 t Vanilla
6 Apricots, pitted and sliced -(about 1 pound)
2 T Brown sugar, packed
Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling. Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. Stir in apricots. Pour into 9” square pan and set in pan of hot water. Bake at 325’F. 30-40 minutes or until set. Chill until serving time. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.
Each serving contains about: 114 calories; 86 milligrams sodium; 2 milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams protein; 0.24 gram fiber.
- from SOAR Pudding Recipes http://soar.Berkeley.EDU/recipes/puddings/indexall.html

Carob Pudding

4 cups soya or nut milk
1/3 cup sweetener (maple syrup or dates)
1/4 - 1/3 cup carob powder to taste
1/3 cup cornstarch
1 1/2 tsp coffee substitute (optional)
1 tsp vanilla
1/2 tsp salt
Blend all ingredients until smooth. Pour into saucepan. Lightly boil, stirring until thick, about 10 mins. Pour into a serving dish, cover and chill. Sprinkle with coconut before serving.
Variation : to serve as a pie use 1/2 cup cornstarch.
- from Oxford Healthy Living Club http://www.ivu.org/oxveg/Events/HLSC/Recipes/carobpudding.html

Carrot Pudding

1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1-1/2 teaspoons vanilla extract
In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours. Serve warm. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
- from AllRecipes.com Pudding Recipes http://www.emergentmedia.com/directory/557.asp

Fruit Pudding

Mix in medium bowl:
2 bananas, chopped
2 small apples, shredded
juice from 1/2 lemon
1 cup filtered water
Let fruit sit while grinding sesame seeds or measuring tahini, then drain. In same bowl mix fruit with 1/4 to 1/2 cup ground nuts or nut butter. Mound on a plate and sprinkle with grated coconut, finely grated lemon or orange peel. Let stand for at least 15 minutes before serving. If you want to save time on a hectic morning you can make it up the day before.
- from The UnDiet http://newcreations.net/kco/diet/recipes/fruitpuddings.html

Fruity Rice Pudding

1 c Skim milk
1 c Cooked brown rice
1/2 c Golden raisins
1/2 c Dried apricots, chopped
1/4 t. Cinnamon
Pinch ground cloves
Pinch ground cardamom or the seeds from 4 cardamom pods (optional)
Warm the milk in a saucepan over low heat. Stir in the remaining ingredients, cover and cook very gently 15 to 20 minutes, stirring occasionally. Do not let the milk boil. The pudding is done when the fruits are plump and soft and most of the milk is absorbed.
Servings: 3 - 4
Calories: 256
Total Fat: 1
Fiber: 4
- from 20 Gram Diet http://www.20gram.com/recipes/Fruity.htm

Mock Banana Pudding with Parsnips

1 cup parnips, cut into 3/4-inch cubes
1/2 butternut squash, cut into small chunks
1 cup of apple juice
1 cup spring water
pinch of sea salt
1 cup couscous, pre-cooked
Wash, peel, and cut parsnips and squash and place in a pressure cooker. Mix a cup of apple juice with a cup of water and pour this over the vegetables. Add a pinch of sea salt. Pressure cook for about 15 minutes. Then you can either mash the vegetables or purée them in a pressure cooker. When puréed, put back in a pot and add a small amount of couscous. Cover and let it simmer in the puréed squash until tender. Mix and serve in individual serving bowls. A small amount of grated lemon or lemon juice may be added to the parsnips before cooking or a hint of cinnamon for a slightly different flavor. The pudding can be turned into a pie by adding a crust of couscous made with half apple juice and half spring water or of millet made with half pear juice and half water.
- from Healthy Pudding Recipes http://www.macrobiotics.org/KitchenDessertPudding.html
(from “Amber Waves of Grain: American Macrobiotic Cooking” by Gale and Alex Jack (Japan Publications, paperback, $21.00), ©1995 by Gale and Alex Jack)

Old-Fashioned Date Pudding

1 cup firm white bread, cubed
1 cup sugar
1/2 cup pecans or walnuts, coarsley chopped
1 cup dates, chopped
2 tbsp all-purpose flour
1 tsp baking powder
2 tbsp water
2 eggs, beaten
fat-free whipped topping, to garnish
Combine bread, sugar, pecans, dates, flour, and baking powder in large bowl and toss well. Stir in combined water and eggs. Pour into greased 11 x 7 inch baking pan. Bake at 300 until set, about 45 minutes. Serve with whipped cream.
Per serving - 242 calories, 6 gm fat, 53 mg cholesterol, 97 mg sodium, 46 gm carbohydrate, 3 gm protein Exchanges: 3 bread, 1 gm fat
- from eScribe Healthy Recipes http://escribe.com/food/healthyrecipes/m6377.html

Rice Pudding

2 cups long-grain rice, cooked
3/4 cup apple juice
3/4 cup spring water
2 tablespoons raisins
1-2 teaspoons tahini (optional)
2 tablespoons rice syrup
pinch of cinnamon
pinch of sea salt
1 tablespoon kuzu
Put the rice, raisins, sea salt, and cinnamon in a saucepan. Add apple juice,water, tahini, and rice syrup. Cook over low flame for 25 minutes. Dissolve kuzu in cold water and add to the other ingredients and stir so it will thicken the mixture. This will only take a few minutes. Remove to dessert dishes and let sit until ready to serve. Top with roasted, slivered almonds or walnuts if desired.
- from Healthy Pudding Recipes http://www.macrobiotics.org/KitchenDessertPudding.html
(from “Amber Waves of Grain: American Macrobiotic Cooking” by Gale and Alex Jack (Japan Publications, paperback, $21.00), ©1995 by Gale and Alex Jack)

Squash Pudding

1 butternut squash (3-4 cups puréed)
3 tablespoons agar agar flakes
1 tablespoon barley malt
1 teaspoon tahini
1/8 teaspoon sea salt
1 tablespoon arrowroot powder
Boil squash for about 30 minutes or until done, peel, and purée in a handmill. Put back in saucepan on stove, add agar agar powder, barleymalt, tahini, and sea salt. While simmering, mix arrowroot in water andadd to squash. Simmer 5 to 10 minutes more. Place in dessert bowls and let set.
- from Healthy Pudding Recipes http://www.macrobiotics.org/KitchenDessertPudding.html
(from “Amber Waves of Grain: American Macrobiotic Cooking” by Gale and Alex Jack (Japan Publications, paperback, $21.00), ©1995 by Gale and Alex Jack)

Zesty Indian Pudding

1 cup cornmeal
2 1/2 to 3 cups apple juice
2 tablespoons raisins
pinch of sea salt
1/4 cup roasted, chopped walnuts
1/4 teaspoon lemon zest (grated lemon peel)
1 tablespoon pearl barley malt (or other sweetener)
Roast walnuts in oven or skillet and chop. Place cornmeal, salt, and raisins in a saucepan and gradually stir in apple juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, stirring occasionally until mixture thickens. Stir in pearl barley malt and nuts. Simmer a few minutes longer and serve warm.
- from Healthy Pudding Recipes http://www.macrobiotics.org/KitchenDessertPudding.html
(from “Amber Waves of Grain: American Macrobiotic Cooking” by Gale and Alex Jack (Japan Publications, paperback, $21.00), ©1995 by Gale and Alex Jack)

NOTE: For more Pudding Recipes, see Recipe File #10 Pudding Recipes http://www.nursehealer.com/Recipes10.htm

Pudding Cake Recipes

Aunt Maria’s Pudding Cake

1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon poppy seeds
Preheat oven to 350 degrees (175 degrees C). Lightly grease and flour one 10 inch tube or bundt pan. Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla
extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Variations: Poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for St. Patrick’s Day or Christmas), 3) yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup beer (not everyone’s first choice!)
- from allrecipes.com http://www.cakerecipe.com/az/AuntMrsPddngCk.asp

Blueberry Pudding Cake

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 Tablespoons butter or margarine — melted
Topping:
3/4 cup sugar
1 Tablespoon cornstarch
1 cup boiling water
vanilla ice cream
Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish. In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 45-50 minutes or until cake is golden and tests done. Cool a bit and serve warm with vanilla ice cream.
- from That Home Site! http://www.thathomesite.com/forums/load/dessertex/msg0514235518146.html

Joanna’s Rice Pudding Cake

3 cups cooked rice
4 eggs, beaten
1/2 cup demerara sugar (OR brown sugar)
2 medium bananas, mashed
2 apples, finely chopped
500g (1 pound) cottage cheese
2 cups mixed dried fruit
1/2 cup dried apricots, chopped
1/2 cup mixed nuts OR almonds, roughly chopped
grated rind of one mandarin OR orange
1 teaspoon nutmeg
1 teaspoon cinnamon
Combine everything and mix well. Place mixture in a greased tin. Joanna uses a fancy fluted ring (one with a hole in the middle). Bake at 220 C (400 F) for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Allow to cool in the tin.
Note: Demerara sugar is raw brown sugar, originally from Demerara in Guyana. Although Australia grows endless acres of sugar cane, demerara sugar is considered so good that Australia imports it. Some people like it in their coffee. Demerara adds a sort of toffee-ish taste to the cake. If you don’t have demerara, don’t worry - the cake will still be delicious.
- from Best Gluten-Free Recipes http://www.ozemail.com.au/~coeliac/ricecak.html

Lemon Custard Pudding Cake

1/4 cup and 2 tablespoons butter, melted
1/4 cup and 2 tablespoons all-purpose flour
2 cups white sugar
4 eggs
1 tablespoon and 1/2 teaspoon milk
1 tablespoon and 1-1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 cup confectioners’ sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
2. In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish. Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners’ sugar dusted on top.
- from CakeRecipe.com http://cakerecipe.com/AZ/LemonCustardPuddingCake.asp

Lemon Pudding Cake

3/4 cup plus two tablespoons sugar
1/4 cup cake flour
1/4 teaspoon salt
3 eggs, separated at room temperature
1 cup milk
1 tablespoon finely chopped lemon zest (about 1 lemon)
1/4 cup lemon juice
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
Heat oven to 325 degrees. Adjust rack to center position. Grease and flour an 8-inch square baking pan. In a medium bowl, combine 3/4 cup sugar, flour and salt. In a small bowl, beat the egg yolks, milk, lemon zest, lemon juice and vanilla. Pour the egg mixture over the flour mixture and blend well with a rubber spatula. Beat the egg whites until they foam and bubble. Add the cream of tartar and beat until they hold soft peaks. Add the two reserved tablespoons sugar and beat until they hold a 2-inch peak. Fold the egg whites into the yolk mixture with a rubber spatula. Pour the batter into the buttered baking dish. Bake until the surface of the cake is lightly browned and springs back when lightly pressed. Serve immediately. Serves 8.
- from TownOnline.com article http://www.townonline.com/wellesley/entertainment/cooking/019196_2_lemon_080398_6923b89454.html

Orange Pudding Cake

1 package 1-layer-size yellow or white cake mix
2 egg whites or 1 whole egg
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1/3 cup raisins
1/4 cup packed brown sugar
2 tablespoons margarine or butter
3 cups vanilla low-fat or light ice cream or vanilla frozen yogurt
Prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1/2 cup of the thawed concentrate for the water. Stir in raisins; set aside. For syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. Bring to boiling. Pour syrup into a 2-quart square baking dish. Immediately drop cake batter by tablespoonsful onto the hot syrup. Bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. Serve warm cake with ice cream or yogurt. Makes 8 servings.
NUTRITION FACTS PER SERVING: 308 cal., 5 g pro., 57 g carbo., 8 g total fat (2 g sat. fat), 7 mg cholesterol, 0 g dietary fiber, 306 mg sodium. Daily value: 46% vit. C, 11% folate, 12% thiamine, 14% riboflavin, 10% potassium.
NOTE: This is just one of 70 recipes contained in the “Your Better Home Series” Cookbook available from the Florida Department of Citrus.
- from FloridaJuice.com http://www.floridajuice.com/floridacitrus/recipes/rec100.htm

Pineapple Pudding Cake

1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple with juice
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2-1/4 teaspoons milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 1/2 inch round cake pans. Make pudding according to package directions. Set aside 2 tablespoons of pudding and place the rest in the refrigerator. Drain the crushed pineapple in a colander. When chilled, pull the pudding out of the refrigerator, and add the drained pinepple. Stir together. In a large mixing bowl, soften butter or margarine by stirring. Add sugar, and cream thoroughly by mixing on medium speed for approximately 15 minutes. Add the 2 tablespoons of vanilla pudding to mixture. Add the eggs, beating well after each addition. In another bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with the milk. Beat well after each addition. Pour the batter into the prepared pans. Bake for approximately 20 to 25 minutes, or until done. Set the pans on a wire rack to cool. Remove the layers from the pans. Once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness-there may be some left over). Place the second layer on top of the filling. Frost the cake with the nondairy whipped topping. Refrigerate the cake until serving time.
- from CakeRecipe.com http://cakerecipe.com/AZ/PnpplePddingCk.asp

Pour Cake

3 cups all-purpose flour
1 cup white sugar
1 cup packed light brown sugar
2 teaspoons baking soda
1/4 cup and 3 tablespoons unsweetened cocoa powder
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons distilled white vinegar
2 cups water
Preheat oven to 350 degrees F (190 degrees C). Grease one 9 inch square baking pan. Whisk together the flour, sugars, baking soda, cocoa and salt. Stir in the vegetable oil, vanilla and vinegar. Pour batter into the prepared pan and pour the water over the top. Draw a fork through the batter to just barely mix. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool slightly and serve warm.
- from CakeRecipe.com http://cakerecipe.com/az/PourCake.asp

Pudding Poke Cake

1 (18.5 ounce) package yellow cake mix
2 (3 ounce) packages instant chocolate pudding mix
1 cup confectioners’ sugar
3 tablespoons and 1/4 teaspoon milk
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Combine the pudding mix with the confectioners’ sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, swirling it to “frost” the cake. Chill cake for at least 1 hour before serving. Keep cake stored in the refrigerator. Variations: Yellow cake or white cake with butterscotch, pistachio, banana, coconut or vanilla pudding. Chocolate cake with chocolate, vanilla, or coconut pudding.
- from CakeRecipe.com http://cakerecipe.com/AZ/PuddingPokeCake.asp

NOTE: For pudding cake tips, be sure to read TownOnline.com article http://www.townonline.com/wellesley/entertainment/cooking/019196_2_lemon_080398_6923b89454.html

NurseHealer.com

http://web.archive.org/web/20011119060757/www.nursehealer.com/Recipes14.htm

Recipe File #14
Recipes from Food Storage Newsletters
Recipes from Food Storage Newsletters

Whole Wheat Bread

3 cups hot water
2 Tbs. yeast
1/4 cup oil
1/4 cup honey
1/4 cup applesauce
1 Tbs. gluten flour
1 Tbs. salt
6-7 cups whole wheat flour
Mix first 6 ingredients (speed 2) plus about 3-4 cups of the flour. Add remaining flour a little at a time just until dough pulls away from sides of bowl. Let mixer knead dough for about 5-10 minutes. Remove dough from bowl and shape into loaves. Let the loaves rise in warm oven (150 degrees) until just over the tops of the pans (about 15-20 minutes). Bake at 350 degrees for 35 minutes.
— From http://www.lds.net

Biscuit Mix

Number of Servings: 48
6 cup(s) flour, all-purpose
3 tbs. baking powder
1 tbs. salt
1 cup(s) shortening
1) Sift dry ingredients together.
2) Cut in shortening.
3) Blend until mixture is the consistency of fine bread crumbs.
4) Store in airtight container in cool, dry place up to 4 months.
5) Use as any baking mix according to package directions to make biscuits, dumplings, pancakes, etc.
6) (Makes about 7 cups of mix.)

Wheat Chili

3 cups water
3 Tbs. beef broth
1 1/2 cup whole wheat
1 onion, chopped
1 cup tomato sauce
1 tsp. chili powder
1/2 Tbs. brown sugar
1 bay leaf
1/2 tsp. sweet basil
1/2 tsp. ground cumin
Place all ingredients in crockpot and cook on high for 6-8 hours. — From http://www.lds.net

Baked Tuna Sandwiches

Number of Servings: 6
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
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.

Macaroni and TVP Skillet Mix

Yield: 4 servings
1 1/2 C. Dry elbow macaroni
1 C. Dry textured vegetable -protein (TVP)
3 T. Dried minced onion
2 T. Dried parsley
1 tsp. Dried oregano
1 tsp. Dried thyme
1/2 tsp. Salt
Combine all ingredients, and store in an sir-tight jar or plastic bag. Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking.

Bread Pudding (Pioneer Recipe)

Pudding:
1 egg
1/2 C. soft bread crumbs
1 1/4 C. milk
1 T. honey
1 T. sugar
1/4 tsp. each, cinnamon and nutmeg
dash of salt
Sauce:
3 C. water
1 C. sugar
1/4 C. flour
1/4 C. water
1T. butter
cinnamon, vanilla, salt
Beat egg. Combine with other ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 C. water and dissolve by heating to boiling. Thicken it with a flour paste made from 1/4 C. flour and 1/4 C. water. Add 1 T. butter and cinnamon, vanilla, and salt to taste. Pour over pudding.
(From http://waltonfeed.com/grain/cookin/ )

Old Fashioned Hardtack Candy

2 C. sugar
3/4 C. corn syrup
1 C. water
Mix and cook to 270 degrees F. or hard brittle stage with threads as it falls in cool water. Remove from the heat and add food coloring as desired and 1/2 tsp. flavoring (cinnamon, peppermint, etc.). Pour into a buttered dish and cool. Break into pieces and roll in powdered sugar. - Cherie Harmon
( From http://waltonfeed.com/ )

Egg Substitute (from gelatin)

1 tsp gelatin, unflavored (2 grams)
3 tbsp 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.

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.

Powdered Milk:

1 c. whole milk = 1/3 c. instant dry milk solids (or 1 ½ Tbs. non-instant dry milk powder) + 1 c. water
1 c. whole milk = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter
1 c. skim milk = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs. non-instant dry milk powder) + ¾ c. water
1 c. whipping cream = 1 c. nonfat dry milk powder (or ½ c. non-instant dry milk powder), whipped with 1 c. ice 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.
Evaporated milk: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water.

HEALTHY CORNBREAD

3/4 c Corn meal
1 c Whole wheat flour
4 t Baking powder
3/4 t Salt
1/4 c Honey (or use molasses!)
2 T Applesauce
3/4 c Soy milk, milk or water
1 Egg (or 1/4 cup egg Substitute) beaten
1/2 c Water *
Sift together corn meal, flour, baking powder and salt. Add remaining ingredients; mix well with a spoon. Pour into a 9” round teflon baking dish (or spray a 9” round glass baking dish with “oil & flour” non-stick spray). Bake at 350 degrees for 25 minutes, or until golden brown. - from http://soar.Berkeley.EDU/recipes/baked-goods/breads/cornbreads/healthy1.rec

WHOLE WHEAT BROWNIES

3/4 C. vegetable oil or melted shortening
2 C. sugar
4 eggs
1 C. applesauce
2 tsp vanilla
2 C. whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 C. cocoa
Cream oil or shortening and sugar. Add eggs, applesauce, and vanilla. In a separate bowl, combine flour, baking powder, salt, baking soda, and cocoa. Grease 13X 9 pan and pour in batter. Bake at 350 for 35-40 minutes. You can add chocolate chunks, fruit, or nuts for variety. NOTE: If you have a grain mill, grind your wheat on the finest setting. They are more like a cake than a brownie, but are still good.
Frosting:
1/2 C. melted margarine
2 T cocoa
2 C. powdered sugar
1 tsp vanilla
Mix with milk to spreading consistency. (from food-storage email list)

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 Betty Jenkins - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Bar-B-Q’d Lentils

Recipe By : USA Dry Pea & Lentil Council
Serving Size : 8
2 1/3 c. Lentils — rinsed
5 c. Water
1/2 c. Molasses
2 Tbs. Brown Sugar
1 Tbs. Vinegar
1/2 c. Ketchup
1 tsp. Dry Mustard
1 tsp. Worcestershire Sauce — or vegetarian kind
16 oz. Tomato Sauce
2 Tbs. Minced Onions
1/4 tsp. Liquid Barbecue Smoke® — optional
Add lentils to water, bring to a boil and simmer for 30 min or until tender but whole. Add remaining ingredients to the cooked lentils and bake at 350 degrees F for 45 min. - http://soar.Berkeley.EDU/recipes/beans-grains/barbeque-lentils.html

Mock Pumpkin Pie (with beans)

(Creamy pumpkin pie taste from mashed white beans.)
3 eggs
2 tbsp light molasses
1/8 tsp baking soda
1 tsp salt
1/4 tsp nutmeg (ground)
1/2 tsp ginger (ground)
1/4 tsp cloves (ground)
1/2 tsp cinnamon (ground)
3/4 cup(s) honey
2 cup(s) warm water
2/3 cup(s) nonfat dry milk powder
2 cup(s) cooked white beans, mashed
Combine all ingredients in order into mixing bowl. Blend until smooth. Pour mixture into chilled pie shell(s). (Makes one 10-inch or two 8-inch pies.) Bake for 10 minutes at 450 degrees F, then reduce heat to 350 degrees F. Bake an additional 20 to 50 minutes at 350 degrees F., or until knife inserted into pie comes out clean.
NOTE: If crust gets done before the middle, bake covered.
(I’ve made this. It’s good with ice cream. Eat it the first day it’s baked for best flavor.)

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 - http://www1.icserv.net/D100001/X100043/books.html

Hamburger Helper – Home-Style

Brown in a skillet: ¾ lb. Ground beef, 1 tsp. Salt, ½ tsp. Pepper
Add: 1 Tbs. Finely chopped onion, 1 stalk chopped celery, ¼ cup frozen or canned peas, 2/3 cup fresh or canned tomatoes, chopped
While beef is browning, cook in salted water: 1 cup crinkly noodles
Drain noodles and spread over meat mixture. Sprinkle over all: ½ - ¾ cup shredded cheese OR 1/3 cup grated Parmesan cheese
Simmer uncovered 15 minutes to blend flavors. Serve from skillet. - Serves 4
- from “More-with-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

Hawaiin Jell-O Dessert

1 can (1 lb, 4 1/2 oz) crushed pineapple
1 package (3 oz) Jell-O lime or lemon gelatin
1/2 cup milk
1/4 teaspoon almond extract
3/4 cup crushed ice
Drain pineapple, reserving 3/4 cup syrup. Bring syrup to a boil; add Jell-O Gelatin, stirring until gelatin dissolves. Combine pineapple and milk in an electric blender; blend well. Add gelatin mixture, extract, and ice. Mix thoroughly in blender. Pour into dessert dishes. Chill until set, about 1 hour. Makes about 3 cups, or 6 servings.
- from http://www.lr.k12.nj.us/site/lenape/contest/Boer/tempbm.html

Lemon Jell-O Cake #2

1 - Yellow Cake Mix
1 - small pkg. lemon jello (dry)
Mix above together.
Add:
3/4 cup oil
4 eggs
1 1/3 c water.
Bake in 9 x 13 pan - 350 degrees - 45 minutes.
Glaze: Grate 2 lemons - juice of 2 lemons and 2 c. powdered sugar.
When cake is done, poke holes in it, with wooden spoon or fork, and pour glaze over. Cool and EAT. Enjoy!
- from http://hazel.ddb.com/Jello/jello4a.html

Quick Fried Rice

1 Tbs. Vegetable oil
2 eggs, beaten
1 pkg. (6.1 oz) RICE-A-RONI With 1/3 Less Salt Fried Rice
½ tsp. Ground ginger
2 cups cooked pork or ham, cut into short thin strips
1 cup sliced mushrooms
3 green onions, cut into ½-inch slices
In large skillet, heat oil over medium heat. Add eggs. Cook without stirring, 2 minutes or until eggs are set. Loosen eggs from pan with spatula; slide onto plate. Cut egg mixture into short thin strips. Set aside; keep warm. In same skillet, prepare Rice-A-Roni Mix as package directs, adding ginger with water and contents of seasoning packet. Bring to a boil over high heat. Cover; reduce heat. Simmer 15 minutes. Stir egg mixture, pork, mushrooms and onions into rice during last 5 minutes of cooking – 4 servings. - from “RICE-A-RONI? & NOODLE RONI? Recipes for Busy Cooks” ISBN 0-7853-1196-3

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

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)

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

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)

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 )

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 Butter Balls (Candy)

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 =^;^= )

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 )

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)

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. ( - from http://soar.Berkeley.EDU/recipes/chili/deluxe-camp-jerky1.rec )

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/ )

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)

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 http://www1.icserv.net/D100001/X100043/books.html )

Economy Pancake Syrup

Combine in saucepan:
1 c. brown sugar, lightly pakced
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 Nut Bread

3/4 c. honey
1 egg
1 c. milk
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. nutmeats, chopped
Mix, put into a greased and floured loaf pan. Let stand about 1 hour. Bake in a slow oven for about 40 minutes or 1 hour.
( - from “The Wonderful World of Honey” by Joe Parkhill)

Reconstituting Dehydrated Fruits

1 c. dried fruit *
2 c. water
2 Tbs. sugar
1/2 tsp. lemon juice
Add fruit to water in saucepan. Bring to a boil, reduce heat an simmer 10 minutes. Stir in sugar and cool, or cover fruit with water and let sit overnight in the refrigerator. Stir in sugar.
* For applesauce use 1 1/2 c. of fruit.
( - from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html )

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.sportssolutionsinc.com/y2k-cookbooks.html )

Fresh Homemade Cold Cereals

2 c. flaked wheat berries
2 c. flaked rye berries
2 c. rolled oat groats
1 c. flaked barley
Preheat oven to 300 degrees F. Mix grains thoroughly. Spread freshly flaked grains evenly on a baking sheet. Bake for 15 minutes stirring twice. Remove from oven and cool. Store in a container.
( - from “Cooking and Baking with Freshly Ground Grains” by Christine Downs http://www.sportssolutionsinc.com/y2k-cookbooks.html )

Nutritious Sprout Patties

2 c. wheat sprouts
1 egg, beaten
2 Tbs. onion, minced
2 Tbs. green pepper, minced
2 Tbs. chopped mushrooms
oil
celery salt
Grind sprouts and add egg and vegetables. Mix well. Heat oil in skillet, form small patties and cook on each side to brown. Sprinkle with celery salt. Use as a main dish with a tomato sauce on them.
( - from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html )

Buttered Sprouts

1 c. sprouts
2 Tbs. butter
1/2 c. water
salt to taste
Simmer sprouts in salted water 3 - 5 minutes. Remove from heat and drain, add butter. Serve hot.
( - from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html )

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.sportssolutionsinc.com/y2k-cookbooks.html )

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.

Whole Wheat Bread (in Breadmaker)

1 3/4 cups water
2 T. oil
1/4 cup sugar
2 T. applesauce
4 1/2 C. whole wheat flour
1 T. gluten flour
2 tsp. salt
2 1/2 tsp. yeast
Place all ingredients in bread pan in the order listed. Place pan in bread maker and close lid. Set bread to cook on Whole Wheat setting. Remove from pan when done.
- from http://lds.about.com/culture/religion/lds/library/foodstorage/blrecipes.htm

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

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/

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.

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)

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

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

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

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
Mix all ingredients together in a mixing bowl. Spoon 1 to 2 tablespoons of mixture onto slices of bread. (NOTE: Bread may be brushed with melted butter for added flavor.) Top with another slice of bread. Bake at 400 degrees F. for 10 to 15 minutes. Serve hot. Tips: Use any sliced bread, packaged or homemade.
- Old family recipe http://www.nursehealer.com/Recipes2.htm

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
- Y2K Kitchen http://www.y2kKitchen.com/

Frito Pie

Individual bags of Fritos, one for each person
Wolf Brand chili without beans
Cheddar and Monterey Jack cheeses, grated and mixed together
Onions, finely grated
Fresh tomatoes, finely chopped
Picante sauce
Assorted olives, chopped
Avocado, cubed
Set out a big pot of chili surrounded by decorative bowls of condiments. Split open bags of Fritos down one side. Open. This is your “bowl.” Top Fritos with chili and condiments of your choice. Eat with a spoon.
- Texas Online http://www.texas-on-line.com/graphic/entres.htm

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”
http://barnesandnoble.bfast.com/booklink/click?sourceid=248896&bfpid=1882723252&bfmtype=BOOK

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 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

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

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. Combine 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 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

Campbell’s 15-Minute Chicken & Rice Dinner

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell’s Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. each paprika and pepper
2 cups uncooked Minute White Rice
2 cups fresh or frozen broccoli flowerets
HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done. Serves 4.
*For creamier rice, use 1 1/2 cups rice.
- from Campbell’s http://www.campbellsoup.com/

Beef Pot Pie

1 (24-ounce) can DINTY MOORE® beef stew
1 single crust pie pastry
Heat oven to 425°F. Place stew in 1-quart casserole. Cover casserole with pie pastry, not allowing pastry to touch stew. Press pastry against sides of dish and cut slits across top. Bake 12 to 15 minutes or until crust is golden brown. Serves 4.
- from Hormel http://www.hormel.com/Hormel/kitchen.nsf

Campbell’s Best Ever Meat Loaf

1 can (10 3/4 oz.) Campbell’s Tomato Soup
2 lb. ground beef
1 pouch dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
MIX thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8” by 4” loaf in baking pan.
BAKE at 350°F. for 1 1/4 hr. or until done.
MIX 2 tbsp. drippings, remaining tomato soup and water in saucepan. Heat through. Serve with meat loaf. Serves 8.
- from Campbell’s http://www.campbellsoup.com/

Tamale-Chili Casserole

1 (25-ounce) can HORMEL® chili with beans or HORMEL® chili no beans
1 (28-ounce) can HORMEL® beef tamales
1/3 cup chopped onion
1 cup grated Cheddar cheese
Spread chili in 9x13-inch baking dish. Remove paper from tamales; place tamales on chili. Sprinkle with onion and cheese. Bake in 350°F oven for 30 minutes or until hot.
- from Hormel http://www.hormel.com/Hormel/kitchen.nsf

Basic Sprout Bread (Essene Bread)

2 cups Hard Wheat Berries
Sprout wheat (until wheat sprout is just the length of the wheat kernel itself). Grind the sprouts (in a wheat grinder) into a paste. Form a 2 to 3 inch round loaf and bake it in an oven at 250 degrees F. for approximately 3 hours.
(Bread will be a little crumbly and sweet even though the ONLY ingredient is wheat sprouts.)
- from “Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz Michael Parman (Illustrator)
ISBN: 1878736868

Sprout Garden Salad

4 large leaves romaine lettuce
1 cup alfalfa sprouts
1 cup buckwheat greens
1/2 cup lentil sprouts (3 days)
1 tomato, cubed
1/2 celery stalk, chopped
1/2 sweet red pepper, chopped
Tear lettuce into medium-sized pieces. Toss with other ingredients in a salad bowl. Serve with lemon juice or Russian Dressing.
- from “The Sprouting Book” by Ann Wigmore
ISBN: 0895292467

Carob Pudding

1/2 cup almond sprouts
1 1/2 cups spring or filtered water
12 medium pitted dates
5 teaspoons carob powder
1 Tablespoon raw honey
Blend almond sprouts with water. Add other ingredients and blend at high speed until smooth.
- from “The Sprouting Book” by Ann Wigmore
ISBN: 0895292467

Olive Oil Salad Dressing

5 Tbs. Olive Oil
5 Tbs. Tamari
Shake the two ingredients together in a jar and toss with your favorite salad.
- from “Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz Michael Parman (Illustrator)
ISBN: 1878736868

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

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

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
ISBN: 0836117867
http://barnesandnoble.bfast.com/booklink/click?sourceid=248896&bfpid=0836117867&bfmtype=BOOK

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! *****

Cereal Recipe

(This is a complete protein containing complex and simple carbohydrates and fats.)
Equal parts of the following:
Amaranth
Barley
Corn
Oats
Quinoa (more protein) or Millet (more sweetness)
Rice
Wheat
Almonds (or any other nut)
Sesame Seeds
Sunflower Seeds
If you can grind the grains, this will reduce the cooking time, if you are unable to do this just cook the cereal until the grains are done (about a half hour to forty five minutes)
Boil water (approximately double the amount of grain), stir in the grains (if you’re using ground meal whip with a wire whip or egg beater to prevent lumps). If the grains are ground you can turn off the heat and cover, the cereal will be ready to eat in 10 minutes. If you are using whole grains you’ll need to cook them longer. Sweeten to taste.
Hint: A good way to cook whole grains and save energy is to put boiling water and the grains in a thermos and leave overnight. In the morning you’ll have a fully cooked cereal.
from - http://www.acfs.org/cereal.htm

Herbal Preparation Methods

Infusion:
Place 1 tsp (2 to 3 g) dried or 2 tsp (4 to 6 g) fresh herb in the strainer of the tisane cup and place the strainer in the cup. Fill the cup with 1 cup of freshly boiled water. Cover the cup with the lid and infuse for 5 to 10 minutes before removing the tisane strainer. (Add 1 tsp honey to sweeten, if desired.) Dosage: Take 3 to 4 doses (500 ml) each day. (Source: Encyclopedia of Medicinal Plants Andrew Chevallier)
Use up to 1 ounce dried herb in 1 pint water. (Source: Growing and Using the Healing Herbs Gae Weiss Shandor Weiss)
(from Herbal Preparation Methods - Dry Herbs http://www.nursehealer.com/HerbMethods.htm )

Poultice:
Simmer enough herb to cover the affected area for 2 minutes. Squeeze out any excess liquid, rub some oil on to the affected area to prevent sticking and apply the herb while hot (but not so hot as to burn the skin). Bandage the herb securely in place using gauze or cotton strips. Leave on for up to 3 hours, as required. Application: Apply a new poultice every 2 to 3 hours. Repeat as often as required. (Source: Encyclopedia of Medicinal Plants Andrew Chevallier)
(from Herbal Preparation Methods - Dry Herbs http://www.nursehealer.com/HerbMethods.htm )

Compress:
Wash your hands thoroughly and soak a soft cloth or clean flannel in the lotion, which consists of 500 ml infusion or decoction, or 25 ml tincture in 500 ml water.. Wring out the excess liquid. Before applying, rub some oil on the affected area to prevent sticking. Place the compress against the affected area. For pain and swellings, secure the compress with plastic film and safety pins and leave for up to 1 to 2 hours. Re-apply as required. (Source: Encyclopedia of Medicinal Plants Andrew Chevallier)
(from Herbal Preparation Methods - Dry Herbs http://www.nursehealer.com/HerbMethods.htm )

Steam Inhalation:
Pour 1 litre of freshly boiled water into a large bowl, add 5 to 10 drops of essential oil and stir well. Alternately, make an infusion of 25 g of herb to 1 litre of water, brew for 15 minutes, and pour into a bowl. Cover your head and the bowl covering the bowl also with a towel, close your eyes, and inhale the steam for about 10 minutes or until the preparation cools. (Source: Encyclopedia of Medicinal Plants Andrew Chevallier)
(from Herbal Preparation Methods - Dry Herbs http://www.nursehealer.com/HerbMethods.htm )

Bay Leaf Footbath for Tired Feet

¾ c.. fresh Bay leaves (OR ¼ c. dried bay leaves)
1 Tbs.. Sea Salt (OR Epsom salt)
2 quarts hand-hot water
Add bay leaves and salt to water in a basin or foot tub. For convenience, these can be loose in the water. Swish around, and soak tired feet until water cools.
For warming footbath, add 1 Tbs. black mustard seed, bruised.
For itchy feet, add 4 Tbs. cider vinegar
For deodorant, add sage to make strong decoction
(from Herbal Formulas http://www.nursehealer.com/06Formulas1.doc )

Rosemary Household Disinfectant

1 oz dried Rosemary (OR ½ c. fresh Rosemary)
2 ½ c. distilled, bottled, or mineral water
Simmer rosemary in water for 30 minutes. Strain out the rosemary, and pour the liquid into a glass jar or spray bottle. Use to clean sinks and bathroom. Store excess in the refrigerator for up to one week. For greasy surfaces, add a little dishwashing liquid.
(from Herbal Formulas http://www.nursehealer.com/06Formulas1.doc )

Sage and Vinegar Gargle for Sore Throat

1 tsp. fresh sage leaves
1 c. boiling water
1 tsp. vinegar
Infuse (steep) sage and water for 10 minutes. Add vinegar. Use as gargle.
(from Herbal Formulas http://www.nursehealer.com/06Formulas1.doc )

Thyme and Lemon Gargle for Sore Throat

1 tsp. fresh thyme leaves
1 c. boiling water
1 tsp. lemon juice
Infuse (steep) thyme and water for 10 minutes. Add lemon. Use as gargle.
(from Herbal Formulas http://www.nursehealer.com/06Formulas1.doc )

Peppermint Toothpaste

1 tsp. baking soda
2 drops Peppermint Essential Oil
few drops water
Mix baking soda and oil. Add enough drops of water to create a paste. Mix and use as commercial products.
(from Essential Oil Formulas http://www.nursehealer.com/10Formulas2.doc )

Ointment for Nasal Congestion

3 oz petroleum jelly
few drops Eucalyptus Essential Oil
Put petroleum jelly in an enamel pan or bowl over boiling water and heat just until melting. Cool, then stir in essential oil. Pour into a container. Store tightly covered.
(from http://www.nursehealer.com/Formulas4.doc )

Minty Body Powder

15 drops Peppermint Essential Oil
10 drops Lavender Essential Oil
2 Tbs. Cornstarch
Pour cornstarch into a widemouthed glass far or a spice powder container. Add the essential oils. Tighten the cap and let the body powder sit for a day. Shake well before using.
(from http://www.nursehealer.com/Formulas4.doc )

This month’s cooking with food storage ideas is presented by Rita Bingham, author of “Natural Meals In Minutes” Order Lines: (405) 359-3492 / Toll-Free 877 349-1221. For more free recipes, go to http://www.naturalmeals.com/books.html

Food Storage Meals-in Minutes
Powdered Milk Cheeses

Cottage cheese in 3 minutes? Firm curds (excellent for dips and sandwich spreads) can be made quickly and easily with a minimum of equipment. The best tasting soft curd cottage cheese is made with buttermilk added to the rinsed and salted curds to make it creamy and give it a slightly soured taste.

Rennet Cheese

1 qt. hot tap water
2 junket rennet tablets
dissolved in 1 T cold water
1 c. buttermilk
2 c. dry milk powder
2 T vegetable oil (opt.)

Blend all ingredients and place in a heavy saucepan coated with a non-stick pan spray. Let sit undisturbed for 10 minutes. Cut or stir gently to break into curds and cook over medium heat for about 3 minutes. Pour curds into a strainer, rinse with hot then cold water and drain. Salt to taste, then refrigerate. If desired, moisten rinsed curds with a little buttermilk before serving. This is a very mild cheese, good with chopped chives. Use within 3-4 days.

To make cream cheese from this recipe, reduce rennet to 1/4 tablet and add 1 c. buttermilk when mixing ingredients. Set in a warm place overnight. After cutting set curds into cubes, place curds over medium heat and cook 5 minutes. Pour into a cheesecloth-lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang or press until firm like cream cheese.

Cal. 61 Fat .lg/2% Carb. 9g Fbr. 0g Pro. 6g

Soft Cottage Cheese

2 c. hot water
1 1/2 c. dry milk powder
3 T fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan (foam and all). Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey, about 3 minutes. Remove from heat and let rest 1 minute. Pour into a strainer or colander, rinse with hot then cold water. Press out water with back of spoon. Makes about 1 1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Use within 3-4 days. Whey from fresh milk powder can be used in place of water in breads and soups.

Cal. 47 Fat .lg/2% Carb. 7g Fbr. 0g Pro. 5g

Food Storage Meals-in Minutes
Creamy Fat-Free Yogurt

Yogurt By The Gallon

4 c. warm water
2 1/2 qt. lukewarm water
4 c. dry milk powder
2 capsules or 1 t. acidophilus powder*
1/2 c. plain yogurt
(Acidophilus is a “friendly bacteria” found in better brands of commercial yogurt. It helps make a creamier yogurt that does not separate. It is available in the refrigerator section at health food stores.)

Spray large saucepan with non-stick pan spray. Blend dry milk powder with 6 c. of the warm water (3 c. of water at a time, using blender, egg beater or wire whip), then heat to 1800F Pour into a 1 gallon container. Add remaining
water to milk mixture. Temperature should not be hotter than ll0”F If mixture is still too hot, add cold water or ice cubes. Add opened acidophilus capsules and stirred yogurt. Mix well. Pour into quart jars and keep in a warm place where it will not be jiggled or moved. Choose one of the methods below for incubating. Makes 1 gallon.

€ Put a heating pad on a counter top and set to medium. Place folded bath towel on top. Place quart jars on towel and cover with another towel, tucking in edges to form a warm “nest.”
€ Put quart jars in a large bowl of hot water and cover with a bath towel. After about 2 hours, add boiling water to reheat cooled water.
€ Put quart jars in oven that has been heated to 1000F, then oven turned off and pilot light or oven light on.

After 4-6 hours, the mixture should be set. Test with a spoon, rather than jiggling. Set yogurt should be refrigerated in the jars. This recipe will set up more firmly as the yogurt cools.

Use yogurt in fruit “shakes,” on granola, in any bread recipe calling for milk, in individual bowls with frozen orange juice concentrate or honey jam stirred in, or to make yogurt cheeses.

Cal. 33 Fat .4g/2% Carb. 5g Fbr. 0g Pro. 3g

Vanilla Yogurt

3 3/4 qt. warm water 4 c. dry milk powder
1 c. plain yogurt 3 T unsweetened gelatin
1 T. vanilla 1 c. melted honey

Soften gelatin in 1/4 c. cold water. Heat slightly to melt. Blend all ingredients well and pour into a 4 quart jars. Using one of the incubation methods above, place where it will stay warm and will not be disturbed. After 4-6 hours, yogurt should be “set.” If mixture is still liquid, wait 1-2 more hours. When slightly firm, refrigerate. Serve plain or use in fruit “shakes,” on granola, or in individual bowls with frozen juice concentrate or jam.

Cal. 73 Fat .3g/4% Carb. 14g Fbr. 0g Pro. 5g

Simple Candies

Basic Candy

1 1/2 c. non-instant dry milk powder 1/2 c. warm honey
Stir and knead enough dry milk into the honey to make a very firm ball. To color, add 1/4 t. of red, yellow, blue, or green. Flavor with one of the following: 3 drops of peppermint oil, 1/2 t. raspberry, strawberry or orange flavoring.

Peanut Butter Fudge

1/2 c. each: peanut butter, honey, non-instant dry milk powder
Mix well. If desired, add 1 c. carob or chocolate chips and/or 1 c. toasted coconut. Press into pan and cut into squares, or roll into balls.

Spicy Pumpkin Muffins

1 c. oatmeal 2 c. whole wheat flour
1 c. warm water 2 T. dry milk powder (opt.)
3/4 c. mashed pumpkin 1 T. baking powder
2 egg whites or 1 egg 1/4 t. salt
1 egg 1/2 t. ground cinnamon
1/4 c. applesauce or canola oil 1/2 t. ground ginger
1 c. light honey 1/4 t. ground nutmeg
1/4 c. white bean flour 1/4 t. ground cloves

In a large bowl, mix oats and warm water. Let stand 3 minutes. Meanwhile, measure and mix dry ingredients. Beat liquids into oat mixture until smooth. Add nuts, raisins and mixed dry ingredients and stir just until moistened.

Fill muffin tins coated with cooking spray 3/4 full, OR pour into coated 9” x 13” or larger pan. Bake at 350°F for 20-25 minutes, or until a toothpick inserted in center comes out clean. Let cool 5 minutes before removing from pan.

Copyright 2000, Natural Meals In Minutes by Rita Bingham
Order Lines: (405) 359-3492 / Toll-Free 877 349-1221.
For more free recipes, go to http://www.naturalmeals.com/books.html

Peach Jam

4 c Ripe peaches; peeled/pitted; chopped = 2 lb
1/4 c Bottled lemon juice
1 pk Fruit pectin = 1 3/4 oz
5 1/2 c Sugar
In 6 to 8 qt pot, stir together peaches, lemon juice and pectin. Over high heat, bring to boil, stirring constantly. Quickly add sugar. Bring to a full boil; boil for 1 minute, stirring constantly. Remove from heat; skim foam if necessary. Immediately ladle into hot half-pint jars; leaving 1/4” headspace. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 10 minutes. Makes 7 half-pint jars.
- from The Tampa Tribune, 07/15/93
SOAR http://soar.Berkeley.EDU/recipes/preserves/indexall.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)

Hot Pickled Okra

3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half (if you like it real hot, increase number of peppers)
INSTRUCTIONS:
1. Carefully trim stems off okra, being careful not to cut the pod; set aside.
2. Combine water, vinegar, salt and dill seed; bring to a boil.
3. Pack okra into hot jars, leaving 1/4 inch head space.
4. Put 1 garlic clove and one-half pepper (or more) into each jar.
5. Ladle hot liquid over okra, leaving 1/4 inch headspace.
6. Remove air bubbles.
7. Adjust two piece caps.
8. Process 15 minutes in boiling water canner.
Yield: about 4 pints.
Note: when cutting and seeding hot peppers wear rubber gloves.
- from Mountain-Breeze.com http://www.mountain-breeze.com/canning/index.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

Mild Picante Sauce

3 1/2 pounds tomatoes, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup seeded and chopped jalapeño pepper
3/4 cup white vinegar (5% acidity)
1 (15-ounce) can tomato sauce
1 teaspoon garlic salt
Combine all ingredients in a large non-aluminum Dutch oven; bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, stirring often, 40 minutes or until thickened. Pour into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process 15 minutes in boiling-water bath. Yield: 8 half-pints.
- from Progressive Farmer http://www.progressivefarmer.com/countryplace/060796/recipes/default2.asp

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)

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

Applesauce Cake Baked in a Jar

Yield: 12 servings
2 2/3 c shortening
2 2/3 c sugar
4 eggs
2 c applesauce
1/3 c water
3 1/3 c all-purpose flour, sifted
1/2 ts baking powder
2 ts baking soda
1 1/2 ts salt
1 ts cinnamon
2 ts cloves
2/3 c walnuts, chopped (optional)
2/3 c nuts, chopped (opt)
Cream together the shortening & sugar. Beat in the eggs, one at a time until the mixture is light & fluffy. Add the applesauce & water; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon & cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts. Sterilize pint (wide mouth jam/jelly) jars, lids & rings. keep the lids & rings in the hot water until ready to use). Grease the insides of the jars with shortening, DO NOT use Pam). Fill jars half full. As I haven’t made this one, you’ll have to figure out how many jars to use. Place the jars on a cookie sheet. Preheat oven to 325-degrees. Bake in preheated oven for about 45 minutes or until pick inserted in the center (deep) of each cake comes out clean. Remove jars from the oven one at a time (use HEAVY DUTY HOT PADS!), wipe rim of jar clean; put on a lid & ring & screw on tightly. Jars will seal as the cakes cool. You’ll hear a “plinking” sound which means that the jars have sealed. If you’re not sure, push down on the lids after the cakes have cooled, the lids should NOT be lose or it is NOT sealed. Decorate jar as desired. Ellie Collin
- from Dolores http://w3.one.net/~proicer/recipes/jarcakes.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

Old Fashioned Apple Butter

Introduction: found in an old Kerr canning cookbook....
8 lbs apples
16c sugar
6 T cinnamon (or any variety of spices to suit your taste)
1 c vinegar
Cut core and peel apples. Boil in water till you have a thick pulp. Some run it through a foley food mill for spreading consistency but my family likes it chunky. Add sugar vinigar and cinnamon. Pour in a large baking dish or roaster pan. Bake at 200 degrees for 6 hours or more, till thick. Process in sterilized jars in the usual and customary way. No need to boil in a water bath if jars are hot and butter is boiling. Makes 16 pints.
Serving Suggestions: Great on homemade bread or on hotcakes! This is the recipe that our grandmothers used.
- from RecipeExchange.com http://www.recipexchange.com/recipexchange_cfmfiles/recipes.cfm/263

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/

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

Blender Wheat Pancakes

1 cup milk (1/3 cup non-fat dry milk and 1 cup water)
1 cup uncooked whole wheat
2 eggs
2 tablespoons oil
2 teaspoons baking powder
2 tablespoons honey or sugar
½ teaspoon salt
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle.
Makes 6 to 8 pancakes
- LDS Cannery Cookbook

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.
- from Food Club Authentic Mashed Potato Flakes

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

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.
- from the Y2K Survival Food Email Discussion List

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.
- from Idaho Supreme Mashed Potato Flakes

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
½ c. water
1 Tbs. Molasses
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350 degrees. 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 in 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 fork. Cut in squares or triangles. Bake 10 min. or until lightly browned.
- from The “More-with-Less Cookbook” by Doris Janzen Longacre ISBN 0836117867

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

Using Dry Milk in Any Recipe

Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe. For use in meat loaf, hamburgers, etc., use ¼ to ½ cup per pound of meat. In mashed potatoes: mash cooked potatoes, then add ¼ cup dry milk for each cup of potatoes, Use either the water the potatoes were cooked in or fresh milk to give the right consistency. Cooked cereals: add ¼ to ½ cup dry milk to each cup of cereal before cooking.
- from LDS Cannery Cookbook

Campbell’s Cool Tuna Pasta Salad

1 can Campbell’s Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup mayonnaise
2 tbsp. vinegar
4 cups cooked corkscrew pasta
2 cups cooked mixed vegetables or peas
1 small onion, finely chopped
2 cans (about 6 oz. each) tuna, drained and flaked
Salad greens
Tomato slices
MIX soup, mayonnaise and vinegar. TOSS pasta, vegetables, onion, tuna and soup mixture in large bowl until evenly coated. Refrigerate at least 2 hr. SERVE on salad greens with tomato. Serves 6.
Prep Time: 20 minutes
Chill Time: 2 hr.
- from Campbell’s Kitchen at http://www.campbellkitchen.com/

Campbell’s Chicken Quesadillas

1 lb. boneless chicken breasts, cubed
1 can Campbell’s Cheddar Cheese Soup
1/2 cup Pace Chunky Salsa or Picante Sauce
10 flour tortillas (8”)
Fiesta Rice
PREHEAT oven to 425°F. COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2” of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. BAKE 5 min. or until hot. Serve with Fiesta Rice. Serves 4.
Fiesta Rice: Heat 1 can Campbell’s© Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace© Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked Minute© White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
Prep/Cook Time: 20 minutes
- from Campbell’s Kitchen at http://www.campbellkitchen.com/

Macaroni & Cheese with Pioneer Cheese Sauce Mix Recipes

32-oz. bag Pioneer Cheese Sauce Mix
1 gallon Water
10 cups (40 oz. weight) Elbow Macaroni
Prepare Pioneer Cheese Sauce Mix according to package directions.
Prepare macaroni according to package directions.
Combine cheese sauce and macaroni and stir until all noodles are coated.
Serve at no lower than 140 degrees F.
Recipe Suggestions: Try adding taco seasoning and sour cream, mixed vegetables, ham, or cooked ground beef.
- Recipe from Pioneer Flour Mills

Campbell’s Hurry-Up Chicken Enchiladas

1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell’s Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 cup Pace Chunky Salsa
8 flour tortillas (6”)
1 can Campbell’s Cheddar Cheese Soup
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through. SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish. MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot. Serves 4.
Prep/Cook Time: 15 minutes
- from Campbell’s Kitchen at http://www.campbellkitchen.com/

Campbell’s Easy Chicken Pot Pie

1 can Campbell’s Cream of Chicken with Herbs Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
PREHEAT oven to 400°F. Mix soup, vegetables and chicken in 9” pie plate. MIX milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Serves 4.
Prep/Cook Time: 40 minutes
- from Campbell’s Kitchen at http://www.campbellkitchen.com/

Campbell’s All-Time Favorite BBQ Sauce

1 can (10 3/4 oz.) Campbell’s Tomato Soup
1/4 cup vinegar
1/4 cup vegetable oil
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1/8 tsp. Louisiana-style hot sauce (optional)
MIX soup, vinegar, oil, sugar, Worcestershire, garlic and hot sauce. Use to baste chicken, hamburgers, ribs or steak during grilling. Makes 1 1/3 cups.
Prep Time: 5 minutes
- from Campbell’s Kitchen at http://www.campbellkitchen.com/

5-Minute Burrito Wraps

1 can Campbell’s Fiesta Chili Beef Soup
6 flour tortillas (8”)
Shredded Cheddar cheese
SPOON 2 tbsp. soup down center of each tortilla. Top with cheese. Fold tortilla around filling. PLACE seam-side down on microwave-safe plate and microwave on HIGH 2 min. or until hot. Makes 6 burritos.
Prep/Cook Time: 10 minutes
- from Campbell’s Kitchen at http://www.campbellkitchen.com/

Whole Wheat Pie Crust

Makes 1 - 9” crust

In a large bowl combine:
2 cups whole wheat flour
1/2 cup vegetable oil
Mix until a moist but crumbly consistency is achieved. If necessary, add water to achieve the desired consistency. Use your hands to form a ball with the dough and place it into the middle of the pie form. Press down the dough towards and up the edges of the form. Trim any overhanging dough with a knife and use it to patch up any thin spots. Either prebake or fill with whatever ingredients your recipe calls for.
- http://www.earthsave.bc.ca/recipes/recipes/pie_crust.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

Sage and Herb Whole Wheat Stuffing

12 slices stale whole wheat bread
1 medium onion, finely chopped
1 cup finely chopped celery (include leaves)
1 tsp dried sage
3/4 tsp dried thyme
3/4 tsp dried marjoram
1/4 tsp ground black pepper
2 egg whites, lightly beaten (optional)
2/3 cup chicken broth or Butter Buds liquid
Take 8 of the 12 slices of bread and tear them into small pieces. Place the pieces in a food processor or blender and process into coarse crumbs. Measure the crumbs. There should be 4 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.
— Makes 12 Servings
SERVING SIZE: 1/2 cup
PER SERVING: 92 Calories, 1 g Fat, 2.5 g Fiber, 0 mg Cholesterol, 3.7 g Protein, 205 mg Sodium
VARIATION: For a change of pace, add one of the following ingredients to your whole wheat stuffing: 1 cup peeled chopped roasted chestnuts; 1 can (8 ounces) chopped mushrooms, drained, or 1 1/2 cups chopped fresh mushrooms, sautéed in 1 tbsp of chicken broth.
- http://www.dottisweightlosszone.com/holidaymenu7.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

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

Ground Wheat Breakfast Cereal

Bring to a boil:
3 c. water
Combine separately and add:
1 c. cold water
1 c. ground wheat
2 tsp. Salt
Stir constantly while thickening to prevent lumps. Reduce heat and cook 15 to 20 minutes. Serve with milk and sugar, honey or molasses.
- from The “More-with-Less Cookbook” by Doris Janzen Longacre
ISBN 0836117867

Wheat Chili

3 cups water
3 Tbsp. beef broth
1 1/2 cup whole wheat
1 onion, chopped
1 cup tomato sauce 1 tsp. chili powder
1/2 Tbsp. brown sugar
1 bay leaf
1/2 tsp. sweet basil
1/2 tsp. ground cumin
Place all ingredients in crockpot and cook on high for 6-8 hours
- http://www.ldscn.com/bin/p3?req=show&zone=ldscn&src=food&key=1669

Whole Wheat Sweet Porridge

Thick, sweet and satisfying, this whole wheat porridge was easy for our ancestors to whip up whether at home or on the road. It makes a delicious and nourishing breakfast, a comforting snack on a winter’s night, or even a dessert at the end of a light meal.
1 lb. wheatberries
3 cups water
2 cups milk
1/2 cup raisins
1/2 cup almonds or walnuts
cinnamon, honey
Rinse the whole wheat and bring to a boil with the water. Cover pot, lower heat to a simmer and cook 1/2 hour. Add the milk, raisins and nuts. Continue to cook till the wheat is crunchy-tender, about 30 minutes, depending on size and age of wheat. Prepare little dishes of cinnamon and honey for setting on the table. Pour the wheat porridge into a casserole dish, or spoon it into separate bowls, and serve. Let guests add their own ground cinnamon and honey to taste.
Serves 4-6 (breakfast or dessert)
- http://www.ariga.com/visions/biblfood/wheat.htm

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

U.S. Senate Bean Soup

1 lb. White beans
1 ham hock or ham bone w/meat
3 qts. Water
1 c. mashed potatoes
3 onions
1 small bunch celery, including tops
2 garlic cloves, finely chopped
½ c. chopped parsley
Soak beans overnight, drain and put in soup pan with ham bone. Bring to boil and simmer for 2 hrs. Stir in potatoes and add onions, celery, garlic cloves and parsley. Simmer soup for 1 hr. longer until beans are thoroughly cooked. Remove ham bone, dice meat and return meat.
- from “A Century of Mormon Cookery” by Hermine B. Horman & Connie Fairbanks

Mormon Baked Beans

2 c. small white beans
6 c. water
2 Tbs. Dehydrated onion
¼ c. oil
¼ c. brown sugar
3 Tbs. Honey
¼ tsp. Dry mustard
1 ½ tsp. Salt
1/8 tsp. Pepper
½ c. bacon or bacon bits (optional)
Soak beans overnight. Simmer over low heat 1 – 2 hours until tender. Drain, reserving liquid. Add onions to beans and put into a 2 quart casserole dish. Stir together oil, sugar, honey, mustard, salt, pepper and 1 cup of reserved liquid. Pour over beans and stir gently. Add enough of remaining liquid to almost cover beans. Bake at 300 3 – 4 hours. Stir in bacon or bacon bits last 30 minutes.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
ISBN 1-893519-01-5
http://www1.icserv.net/D100001/X100043/books.html

Boston Baked Beans

2 cups (1/2 L) navy beans, small white beans, or Great Northern beans
About 1 tsp. Salt
¼ pound (115 g) salt pork
2 teaspoons dry mustard
5 tablespoons dark-brown sugar
4 tablespoons molasses
Wash the beans. Soak overnight or use the short method (below). Add salt, stir and drain, reserving the liquid. Preheat the oven to 300 degrees F (150 degrees C). Cut off a third of the salt pork and place the piece on the bottom of a bean pot. Add the beans to the pot. Blend the mustard, brown sugar, and molasses with the reserved bean liquid and pour over the beans. Cut several gashes in the remaining piece of salt pork and place on top of the beans. Cover and bake for about 6 hours, adding water as needed. Uncover for the final hour of cooking so the pork will become brown and crisp. Taste and correct seasoning.
(Serves eight)
- from “The Fannie Farmer Cookbook” by Marion Cunningham
ISBN 0-553-23488-9

Short Method for Soaking Beans

Put 2 cups of beans in a pot, cover with 6 cups water, bring to a boil, and cook for 2 minutes; remove from the heat, cover the pot, and let stand for 1 hour before cooking.
- from “The Fannie Farmer Cookbook” by Marion Cunningham
ISBN 0-553-23488-9

Baked Bean Soup

3 cups (3/4 L) Baked Beans (recipe above)
1 onion, chopped
2 stalks celery, chopped
1 ½ c. (3 ½ dL) canned tomatoes
1 ½ tsp. Chili powder
Salt
Freshly ground pepper
Put the baked beans, onion, celery, tomatoes, and chili powder in a large pot with 6 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Mash and beat until smooth or puree in a blender or food processor. Reduce, adding salt and pepper to taste.
(Yield: 8 cups)
- from “The Fannie Farmer Cookbook” by Marion Cunningham
ISBN 0-553-23488-9

Navy Bean or Lima Bean Soup

Wash 2 c. beans and let stand in 4 qts. Water overnight or for 6 – 7 hours. Then add:
4 finely chopped onions
3 – 4 carrots, cut fine
4 bay leaves
2 Tbs. Salt
1 stalk celery
few sprigs of parsley
¼ tsp. Pepper
2 Tbs. Cider vinegar
It is a good idea to cook a ham bone, beef bones, or soup meat, then cook altogether 2 ½ to 3 hours. Taste for salt before serving. Great on a cold day!
- from “A Century of Mormon Cookery” by Hermine B. Horman & Connie Fairbanks

Beans Cooked in the Ground (Pioneer Recipe)

Dig a hole about 18” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 – 2 pieces of bacon. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 – 8 hours.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate
ISBN 1-893519-01-5
http://www1.icserv.net/D100001/X100043/books.html

White Bean Gravy

2 c. hot water
2 t. chicken or vegetable bouillon
3-4 T. white bean flour
salt and/or pepper to taste
Bring water and bouillon (or soup base) to a boil. Whisk bean flour into seasoned water. Stir until mixture thickens. Reduce heat and cook an additional 2 minutes.
- from “Country Beans” by Rita Bingham
ISBN: 1882314115
http://www.naturalmeals.com/cb.html

German Bean Soup

1 c. beans (black or pinto)
1 c. finely diced potatoes
½ c. finely sliced or chopped onion
2 qts. Water
1 slice well buttered toast
1 c. diced salt pork or ham
1 c. finely diced celery
2 c. cream or evaporated milk
Cook beans in plenty of water. Run through sieve when tender, discard hulls. Add all other ingredients except cearm and toast. Cook 4 – 5 hours. Just before serving add cream and garnish with toast triangles or croutons.
- from “A Century of Mormon Cookery” by Hermine B. Horman & Connie Fairbanks

Crockpot Bean Soup

3 c. any dried beans
1 medium 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 – 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 1-893519-01-5
http://www1.icserv.net/D100001/X100043/books.html

Italian Beans and Pasta

Soak overnight or by quick method:
1 lb. Dried Great Northern or marrow beans
4 c. water
In large kettle, bring beans to boil, cover and simmer 1 hour, adding water if necessary. Cook and drain according to package directions:
8 oz. Elbow macaroni
Brow in skillet:
¾ lb. Sausage, broken up
1 clove garlic, minced
1 onion, chopped
Drain off excess fat. Add macaroni and sausage mixture to bean kettle.
Add:
4 c. cooked tomatoes
¼ c. dark corn syrup
2 Tbs. Chopped parsley
2 tsp. Salt
2 tsp. Dried oregano
¼ tsp. Pepper
Bring to boil, cover and simmer about 15 minutes, adding tomato juice if necessary for stew consistency. Serve in soup bowls with a green salad and a whole wheat bread.
Serves 8
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

Beef Stew

1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
2 tbsp. vegetable oil
1 pound lean beef stew meat, cut into 1-inch chunks
3/4 cup chopped onion
9 cups hot water
3 tbsp. beef-flavor instant bouillon
1 large bay leaf
1 tsp. basil leaves
1/8 tsp. pepper
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 14.5-oz. can stewed tomatoes
In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.
Serves 8 to 10
- http://ilovepasta.org/recipes/Beef_Stew.html

Chili Spaghetti

8 ounces spaghetti
1 medium onion, finely chopped
2 Tbs. Butter
2 1-pound cans chili con carne with beans
Cook spaghetti as directed on package. Drain. Sauté onion in butter until tender. Add chili and heat to serving temperature, stirring occasionally. Serve spaghetti topped with chili mixture. Serves 4.
- from “What’s for Dinner Mrs. Skinner?” by Kay Skinner with Peggy Ware

Pepperoni Pasta Ruffles

2 red and/or green bell peppers, diced
1 tablespoon olive or vegetable oil
1 jar (26 ounces) Ragú Robusto! Pasta Sauce
1 package (3 1/2 ounces) sliced pepperoni, halved
8 ounces mozzarella cheese, diced
1 package (16 ounces) fusilli or rotini pasta, cooked and drained
In 12-inch skillet, heat oil over medium heat and cook peppers 3 minutes or until tender. Stir in Ragú Robusto! Pasta Sauce and simmer, stirring occasionlly, 10 minutes. Toss sauce, pepperoni and cheese with hot pasta.
Serves 8.
- http://www.eat.com/cookbook/pasta/pepperoni-pasta-ruffles.html

Basic Spaghetti or Pizza Sauce

Sauté in heavy saucepan until tender:
2 Tbs. Oil
2 cloves garlic, minced
½ green pepper, chopped
1 onion, chopped
Add and sauté until brown:
¼ - ½ lb. Ground beef (optional)
Add:
2 c. tomato sauce
¾ c. tomato paste
1 tsp. Worcestershire sauce
1 c. stock, beef, broth, or bouillon
¼ tsp. Each oregano, basil, thyme, and cumin
salt and pepper to taste
Simmer over low heat for 1 hour. Use for spaghetti, lasagna, or pizza sauce.
Options: Add 1 c. cooked lentils instead of meat. If available cheaply, add sautéed fresh mushrooms to sauce just before serving.
Makes about 1 quart.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

Possum Stew

2 cans tomato sauce
3 cans cooked tomatoes
1/2 thickly sliced warthog meat (mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1/2 possum (other 1/2 can be used for breakfast possum-omelets)
Fry bacon in big gramma kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny’s taste. Cook all together for a bout 1 hour simmering over low fire to sauté.
- http://www2.msstate.edu/~brb1/possum.html

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.
- from Idaho Supreme Mashed Potato Flakes package

Basic Muffins

1 ½ Tbs. Dried whole egg
4 ½ Tbs. Baking powder
¾ tsp. Salt
3 Tbs. Sugar
¼ C. melted shortening
1 2/3 c. water
¾ c. dried milk
1 ¾ 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/

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.
- from Food Club Authentic Mashed Potato Flakes package

Navajo Fry Bread

Sift into a bowl:
4 ½ c. flour
½ tsp. Salt
2 tsp. Baking powder
Stir in:
1 ½ c. water
½ c. milk
Knead with hands. Pat or roll into circles approximately 5” diameter. With fingers make small hole in center. Fry in several inches hot oil at 400 degrees (electric skillet is convenient). Dough will puff and bubble. Turn when golden brown. Drain on absorbent paper and serve hot with honey.
Options:
Use half whole-wheat flour.
Add ½ c. dry milk powder.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

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
- from American Wholefoods Cuisine

Whole Wheat Buns

1 c. plus 3 Tbs. Warm water
1/3 c. oil
¼ 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 ½ 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

Cream of Potato Soup

1 ½ C. cubed potatoes *
1 Tbs. Onion (chopped)
¾ C. water
½ C. powdered milk
1 Tbs. Margarine
¾ tsp. Salt
2 C. water
1 Tbs. Flour
Cook the potatoes, onion, and salt until tender. Blend the margarine and flour together and stir into the hot potato mixture. Stir constantly while cooking. When mixture thickens add powdered milk and water, and reheat. Optional (add beef or chicken bouillon to taste).
NOTE: * Dehydrated diced or cubed potatoes may be used. Rehydrate before using by covering potatoes with water and letting them stand at room temperature for 1 hour. To speed up reconstituting time, cook over medium heat for 20 minutes adding more water if necessary.
- from “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/

Emergency Substitutions:

1 c. White Flour = ¾ c. whole wheat flour
1 c. White Flour = 7/8 c. rice flour
1 c. White Flour = 1 c. corn flour
1 c. White Flour = 1 c. corn meal
1 c. White Flour = 1 ½ c. rolled oats
1 c. White Flour = ¾ c. buckwheat flour
1 c. White Flour = ½ c. barley flour
1 c. White Flour = ¾ c. rye flour
- from “Cookin’ with Home Storage” by Peggy Layton & Vickie Tate
http://www.ut-biz.com/homestoragecookin/

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.
- from Idaho Supreme Mashed Potato Flakes package

Basic Muffins

1 ½ Tbs. Dried whole egg
4 ½ Tbs. Baking powder
¾ tsp. Salt
3 Tbs. Sugar
¼ C. melted shortening
1 2/3 c. water
¾ c. dried milk
1 ¾ 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/

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.
- from Food Club Authentic Mashed Potato Flakes package

Navajo Fry Bread

Sift into a bowl:
4 ½ c. flour
½ tsp. Salt
2 tsp. Baking powder
Stir in:
1 ½ c. water
½ c. milk
Knead with hands. Pat or roll into circles approximately 5” diameter. With fingers make small hole in center. Fry in several inches hot oil at 400 degrees (electric skillet is convenient). Dough will puff and bubble. Turn when golden brown. Drain on absorbent paper and serve hot with honey.
Options:
Use half whole-wheat flour.
Add ½ c. dry milk powder.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

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
- from American Wholefoods Cuisine

Whole Wheat Buns

1 c. plus 3 Tbs. Warm water
1/3 c. oil
¼ 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 ½ 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

Cream of Potato Soup

1 ½ C. cubed potatoes *
1 Tbs. Onion (chopped)
¾ C. water
½ C. powdered milk
1 Tbs. Margarine
¾ tsp. Salt
2 C. water
1 Tbs. Flour
Cook the potatoes, onion, and salt until tender. Blend the margarine and flour together and stir into the hot potato mixture. Stir constantly while cooking. When mixture thickens add powdered milk and water, and reheat. Optional (add beef or chicken bouillon to taste).
NOTE: * Dehydrated diced or cubed potatoes may be used. Rehydrate before using by covering potatoes with water and letting them stand at room temperature for 1 hour. To speed up reconstituting time, cook over medium heat for 20 minutes adding more water if necessary.
- from “Cookin’ with Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/

Emergency Substitutions:

1 c. White Flour = ¾ c. whole wheat flour
1 c. White Flour = 7/8 c. rice flour
1 c. White Flour = 1 c. corn flour
1 c. White Flour = 1 c. corn meal
1 c. White Flour = 1 ½ c. rolled oats
1 c. White Flour = ¾ c. buckwheat flour
1 c. White Flour = ½ c. barley flour
1 c. White Flour = ¾ c. rye flour
- from “Cookin’ with Home Storage” by Peggy Layton & Vickie Tate
http://www.ut-biz.com/homestoragecookin/

Beef Stew

(to can or freeze)
This classic beef stew may be canned or frozen, but we prefer freezing, because there is a texture and flavor loss in the canned version. In commercially canned foods like this, chemicals and salt are added to help preserve the texture and flavor. To minimize these losses in canning, follow the recipe, leaving out the vegetables and cooking the stew for only 45 minutes. Then add the vegetables and cook for only about 3 minutes instead of the time recommended here. Let the vegetables do their real cooking in the canner.
1 1/2 lbs. lean beef stew meat, cut into 1-inch cubes
1 Tbs. Vegetable oil
4 c. beef stock
2 tsp. Lemon juice
1 clove garlic, minced
2 bay leaves
1/2 tsp. Freshly ground pepper
1/4 tsp. Ground allspice
1/2 tsp. Paprika
1 sm. Onion, finely chopped
1 Tbs. Worcestershire sauce
10 pearl onions, peeled and left whole, OR 3 sm. Yellow onions, quartered
6 carrots, sliced into 1-inch pieces
4 medium-size potatoes, cut into 1-inch cubes
2 Tbs. Whole wheat flour
1/4 c. milk
1 c. beef stock (optional)
2 c. frozen or fresh peas
Brown meat in oil slowly for about 15 minutes. Add beef stock, lemon juice, garlic, bay leaves, pepper, allspice, paprika, chopped onions, and Worcestershire sauce. Simmer for 1 ½ hours. Add pearl or yellow onions, carrots, and potatoes and cook for 20 minutes. Whisk flour and milk until well blended. Add flour mixture to the broth. Add beef stock, if necessary. Stir until thick and then add peas. Cook until heated through. Remove bay leaves. Can or freeze. To can, pack hot into hot, scalded pint or quart jars, leaving 1-inch headspace. Adjust seals and process in a pressure canner, 75 minutes for pints and 90 minutes for quarts. Yield: 6 pints or 3 quarts
Variations: 1. Add 1 pint canned tomatoes with beef stock; 2. Add 1/3 c. tomato paste when you add flour mixture to broth.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food Center ISBN 0-671-69395-6

Chili con Carne

3 c. dried pinto beans, or dried red kidney beans, rinsed and picked over
5 1/2 c. water
5 tsp. Salt, divided
3 lbs. ground beef
3 med. Onions, chopped
1 lg. Green bell pepper; chopped (about 1 cup)
1 tsp. Black pepper
3 Tbs. Chili powder
2 qts. Crushed or whole tomatoes (15-18 medium tomatoes, about 5 lbs.)
Place beans in a 2-qt. Saucepan. Add cold water to a level of 2-3 inches above the beans and soak 12-18 hours. Drain and discard water. Combine beans with 5 ½ cups fresh water and 2 tsp. Salt. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown beef, onions, and peppers in a skillet. Drain off fat and add 3 tsp. Salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Adjust seasonings. Fill jars, leaving 1 inch headspace. Adjust lids. Process in a pressure canner 75 minutes. If you’re using a dial gauge canner, process at 11 lbs. pressure. If you’re using a weighted gauge canner, process at 10 lbs. pressure. Yield: 9 pints (18 1-cup servings)
- from “The Big Book of Preserving the Harvest” by Carol W. Costenbader, Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback) ISBN: 0882668005 (hardback)

Campbell’s Chicken & Stuffing Skillet

1 Tbsp. butter or margarine
4 boneless chicken breast halves
1 box (6 oz.) Pepperidge Farm One Step Chicken Flavored Stuffing Mix
1 can (10 3/4 oz.) your favorite Campbell`s Cream Soup*
1/2 cup milk
1/2 cup shredded Cheddar cheese
HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken. PREPARE stuffing in skillet according to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. Serves 4. Prep/Cook Time: 20 minutes
*Delicious with Campbell`s Cream of Celery, Cream of Chicken or Cream of Mushroom Soup.
- from http://www.campbellkitchen.com/getrecipe.cfm?RID=1803

Old-Fashioned Peach Preserves

1/2 tsp. Ascorbic acid (crystals, powder, or crushed tablets)
3 1/2 lbs. peaches, peeled, pitted, and chopped (about 7 large)
5 c. sugar
1/4 c. lemon juice
3/4 tsp. Almond extract
Prepare an acid bath by adding the ascorbic acid to 1 quart water. Dip the peaches in the acid bath and then drain well. Combine fruit, sugar, and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar. Boil slowly, stirring constantly, until mixture thickens and fruit is translucent and reaches 220 degrees F. on a cooking thermometer. Stir in almond extract. Remove from heat and skim foam, if there is any, with a metal spoon. Ladle into sterile jars, allowing ¼ inch headspace. Cap and seal. Process 10 minutes in a boiling-water-bath canner.
- from “The Big Book of Preserving the Harvest” by Carol W. Costenbader, Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback) ISBN: 0882668005 (hardback)

Rosemary Jelly

6 sprigs rosemary (3 inches long)
1 1/4 cups boiling water
1/4 cup vinegar
3 cups sugar
Red food colouring (optional)
1/2 bottle liquid pectin
STEEP rosemary in boiling water for 15 minutes. Measure 1 cup into pan. ADD sugar & vinegar. Bring to boil. ADD pectin & colouring - BOIL 1/2 minute. Pour into sterilized jars & seal. (Hint: Also try marjoram or sage. using 3/4 cup of herb to 1 1/4 cups water)
- from Forget-me-Not Herbs and Wildflowers http://home.achilles.net/forgetmenot/recipes.htm

Apricot Jam

4 c. pitted apricots
5 c. sugar
½ can (6 oz) lemonade or 2 Tbs. Lemon juice
1 c. crushed pineapple
1 3-oz. Pkg. Lemon or orange Jello
Blend apricots and pineapple in blender or food processor. Add sugar. Bring to boil in large saucepan and cook, stirring for 10 minutes. Add Jello and lemonade; boil 2 minutes. Pour into hot sterilized jars.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Basic Honey Jelly

1 c. Honey
1/4 c. Water
1/8 c. Liquid fruit pectin
Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jelly jars.
- from Just Recipes http://www.melborponsti.com/index.htm

Apple Jelly

(The simplest of jellies, because apples make their own pectin.)
5 lbs. apples
honey
Wash apples. Remove stems and dark spots and quarter apples, but do not pare or core. Add just enough water to half cover apples and cook in a stainless steel or enamel saucepan until the fruit is soft. Drain, using a jelly bag. You’ll get more juice if you squeeze the bag, but it will make a cloudy jelly. Measure 6 cups juice. Add ½ cup honey for every cup juice. Boil until a good jelly test is obtained. Pour into hot, sterilized half-pint jars, leaving ¼-inch headspace, and seal. Process for 5 minutes in a boiling-water bath. Yield: 5 half-pints
Variations:
Apple Mint Jelly – Just before removing apple jelly from the heat, add a few mint leaves that have been washed (about ¼ c. mint leaves to 1 qt. Juice) and a bit of natural green food coloring. Stir, remove the leaves, and process as above. This makes an attractive and delicious jelly to serve with lamb.
Apple Cinnamon Jelly – Drop a stick of cinnamon in each jar before processing.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food Center ISBN 0-671-69395-6

Diabetic Strawberry Jam - sugarfree

4 c. Strawberries, halved
1/2 c. Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 Tbs. Lemon juice
1/4 tsp. Grated lemon rind
1 1/2 Tbs. Unflavored gelatin (1-1/2 envelops)
Place berries juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
- from Sugarfree Recipes http://www.our-daily-bread.com/recipes/recipe/0256.htm

Jelly Roll

(The cornstarch gives it a fine, springy texture. Fill it with jelly or jam, whipped cream, ice cream, or any other filling you wish.)
5 eggs, separated
1 tsp. Vanilla
1/2 tsp. Salt
1/2 c. (65 g) granulated sugar
1/3 c. (3/4 dL) cornstarch
1/3 c. (50 g) flour
Confectioners’ sugar
Jelly or jam
Preheat the oven to 375 degrees F. (190 degrees C). Grease a 10 ½ x 15 1/2 –inch jelly-roll pan and cover it with wax paper. Beat the egg yolks and add the vanilla; set aside. Beat the egg whites until foamy, add the salt, and continue beating until the whites form soft peaks. Slowly add the granulated sugar and beat until stiff but not dry. Spoon the whites over the yolks and sprinkle the cornstarch and flour on top. Fold gently until blended. Spread in the pan and bake for about 12 minutes, until a toothpick comes out clean. Meanwhile, liberally dust a kitchen towel with confectioners’ sugar. Turn the jelly roll out onto the towel, carefully remove the wax paper, and trim off any crisp edges. Roll the cake up in the towel from the long side and let it rest for a minute, unroll it and let it rest for a few minutes, the roll it up in the towel again and let it cool completely. Unroll, spread all over with jelly or jam right to the edges, roll up – this time WITHOUT the towel inside – and sprinkle with confectioners’ sugar. (15-inch jelly roll)
Jelly Roll Fillings:
Whipped Cream Filling – Whip 1 ½ cups heavy cream, flavoring it with sugar to taste and 2 teaspoons vanilla or 1 tablespoon instant coffee. Spread on the jellyroll instead of the jelly or jam and roll up.
Ice Cream Filling – Omit the jelly or jam and spread the roll with 1 quart softened chocolate ice cream, or another flavor, if you wish. Roll up and keep in the freezer until ready to serve.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Old Fashioned Jam Cake

Cream together:
1/2 c. butter
1 1/4 c. sugar
3 egg yolks
Dissolve:
1 tsp. Soda in 1 c. buttermilk
Sift together:
2 ¼ c. flour
1/4 tsp. Salt & ¼ tsp. Cloves
Add to first mixture: ½ tsp. Each cinnamon & allspice
Gently mix together and stir in 1 c. strawberry or blackberry jam.
Beat 3 egg whites stiff and fold in last. Pour into loaf pans and bake at 375 degrees 35-40 minutes. Frost with butter cream icing.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Apricot Glaze (for any cake)

1 small jar apricot preserves
Melt the apricot preserves over low heat until liquid. Strain and spread on the cake.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Jubilees (crisp, chewy cookies)

1/4 lb. (115 g) butter
1 c. (200 g) sugar
2 eggs
1 tsp. Vanilla
1 1/2 c. (215 g) flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/2 tsp. Salt
Cornflakes, slightly crumbled
Jam or jelly
Preheat the oven to 350 degrees F. (180 degrees C) and grease some cookie sheets. Cream the butter, then add the sugar gradually, combining well. Add the eggs and vanilla and mix well. Mix together the flour, baking powder, baking soda, and salt. Add to the first mixture and combine thoroughly. Chill until firm enough to handle, then shape with your fingers into 1-inch balls. Roll in cornflakes and place on the cookie sheets, about 2 inches apart. Indent each in the center with your finger and fill with a little jam or jelly. Bake for 15-20 minutes or until firm.
(Makes about 40 cookies)
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Jam or Marmalade Bars

1/2 c. (1 dL) shortening
1/2 c. (100 g) sugar
1/2 tsp. Vanilla
1/2 tsp. Almond extract
1 egg
1 1/2 c. (215 g) flour
1 tsp. Baking powder
1/2 tsp. Cinnamon
1/4 tsp. Ground cloves
1/2 tsp. Salt
Raspberry jam or marmalade
Preheat the oven to 400 degrees F. (205 degrees C). Grease an 8-inch square pan. Cream the shortening with the sugar, vanilla, and almond extract. Stir in the egg and blend well. Mix together the flour, baking powder, cinnamon, cloves, and salt, add to the first mixture, and combine thoroughly. Spread half the dough in the pan. Cover with a layer of jam or marmalade. Pat the remaining dough on top and bake for about 25 minutes. Cool, then cut into bars 1 x 4 inches. (Makes 16 bars)
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Jam Muffins

Before baking corn meal and wheat muffins or muffins with rye in them, place ½ teaspoon of jam, jelly or marmalade on top of each muffin.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850

Tomato Catsup

(for home canning)
1 bushel tomatoes
2 stalks celery cut
5 lg. Onions
2 green peppers
Boil until tender and strain.
Add:
6 c. sugar
1 1/2 c. salt
1 level tsp. Cayenne pepper
6 c. vinegar
1 box pickling spice
Boil for 4-6 hours and bottle.
- from “A Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232
(NOTE: 1 bushel = 4 pecks; 1 peck = 2 dry gallons = 8 dry qts.)

GRANDMA’S MUSTARD

3/4 cup dry mustard
3/4 cup distilled white vinegar
1/2 cup honey
2 egg yolks
In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature overnight. Mix all 4 ingredients in a saucepan. Cook over low heat, stirring until thickened (about 7 minutes). Cool. Mustard will keep in refrigerator for 2 weeks.
- from Granny’s Kitchen http://www.grannyskitchen.com/

Cole Slaw – from Debbie Cusick

I make cole slaw all the time - and in various ways, but this is probably my most “standard” version:
2-3 cups shredded cabbage
2 tsp. olive oil or Udo’s Choice Oil
2-3 tbsp. mayonnaise
Pepper and Morton’s Lite salt to taste
1/2 package equal, Splenda or equivalent sweetener
Combine all ingredients and enjoy! I adore this.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose) without carbohydrates. (To substitute Splenda in recipes, use an equal amount as sugar called for in the recipe.) http://www.splenda.com/ For tips in baking, see http://www.splenda.com/recipes/tips.html

NurseHealer.com

http://web.archive.org/web/20011122211523/www.nursehealer.com/Recipes15.htm

Recipe File #15
Misc. Food Storage Recipes

Non-fat, Low-sugar Banana Muffins

Sift together:
1½ c. whole wheat flour
1/3 c. brown sugar
1 Tbs. baking powder
½ c. oatmeal flour
1/4 c. oatmeal
Combine:
1 c. mashed, very ripe bananas (abt 2 large)
1/3 c. milk/ buttermilk
1 tsp. vanilla
2 egg whites
Stir into dry ingredients just until moistened. Bake in muffin cups coated with non-stick spray. Bake at 350 degrees F. for 15 minutes.
- From Food Storage and Provident Living http://www.hashworks.com/foodstorage.htm

Yam Muffins

1-3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 cup light brown sugar
1/4 cup sugar
1/2 cup skim milk
1 (15-oz) can yams, drained and mashed
1 Tbs. grated orange rind
1/3 cup orange juice
1 large egg
1 large egg white
1/3 cup apple sauce
1 tsp. vanilla extract
Preheat the oven to 400 degrees. In large bowl, combine together the flour, baking soda, baking powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, applesauce and vanilla. Add the liquid ingredients to the dry ingredients, stirring just until moistened. DO NOT OVER STIR! Spoon the batter into muffin pans lined with a paper cup. Bake for 20 to 25 minutes or until the muffins are done. Makes 18 muffins.
- From TheFamily.com http://www.thefamily.com/

Breakfast Tortilla

6 flour tortillas
6 bananas
6 Tbs. peanut butter
sugar (optional) —all fruit spread is a delicious substitute
Spread each tortilla with 1 tablespoon peanut butterr. Peel banana; place near edge of tortilla. Sprinkle banana with sugar if desired. Roll up banana in tortilla. Makes 6 servings .
- From TheFamily.com http://www.thefamily.com/

Peanut Butter And Jelly Rolls

by Sandy Riggs
wheat bread (if you can get away with it, leave the crusts on! Ü)
1/2 c. peanut butter
1/4 c. jelly (your choice, we like grape or strawberry)
In a medium bowl, mix peanut butter and jelly together. On a square of waxed paper run a rolling pin over a piece of wheat bread until it is flat and thin. Spread peanut butter and jelly on flat bread. Roll the bread length-wise so that it resembles a log shape. Set aside and repeat until you have as many of these snacks as you’d like. They keep well in a large sandwich bag in the fridge.
- From TheFamily.com http://www.thefamily.com/

Pumpkin Pie Treat—Low Fat

1 -1/2 cups of canned pineapple chunks (in own juice, no sugar added) Drain and save juice.
1 envelope unflavored gelatin
2 Tbs. water
1 cup canned pumpkin
1 cup non-fat dry milk powder
2 Tbs. sugar
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
Non-Dairy topping (optional, but delicious!)
Pour half of the reserved pineapple juice into blender. Pour unflavored gelatin over juice to moisten gelatin. Combine remaining pineapple juice and water in sauce pan and heat to a boil. Pour juice and water into blender and process until gelatin is fully dissolved. Add pumpkin, pineapple, sugar, cinnamon, pie spice and dry milk powder and process until well blended. Pour mixture into 9 inch pie pan that has been sprayed with cooking spray. Make sure mixture is evenly spread in pan. Refrigerate until gelatin is set . Serve topped with non-dairy topping. Serves 6.
- From TheFamily.com http://www.thefamily.com/

Cracked Wheat Patties

submitted by Rita Bingham
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/

Honey Maple Nuts Cereal

submitted by Rita Bingham
3 c. wheat flour
1/2 c. dry milk powder
1/2 c. brown sugar
1/2 tsp. salt
2 t. maple flavoring
1/4 c. melted honey
6 Tbs. water
Mix dry ingredients. Using electric mixer or rotary egg beater, add maple flavoring, honey and only enough water to moisten. Mixture should be very fine, just like commercial Grape Nuts (not doughy). Spread on 2 or 3 baking sheets and bake at 325 degrees for 10 minutes. Stir to break up granules and bake 5-10 minutes longer, until golden brown. Cool and store in air-tight container.
- From TheFamily.com http://www.thefamily.com/

Buttermilk

1 cup dried milk
4 cups water
4 TBL lemon juice
Pinch of salt
Blend until milk is dissolved. Chill; keep in covered container in refrigerator. Best for cooking.
- From Silverdale, Washington Stake http://home.sprintmail.com/~munchkins/

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/

Apple Cake in a Jar

8 wide-mouth pint jars & lids (or 4 wide-mouth quart jars)
2/3 cup shortening
2-2/3 cup sugar
4 eggs
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. salt
3 cups flour
2/3 cups water
3 cups grated, peeled apples
2/3 cup raisins
2/3 cup nuts
Sterilize jars. Mix ingredients in large bowl. Grease inside jars with shortening. Fill pints with 1 cup cake mixture; quarts with 2 cups of mixture. Wipe rims clean before baking. Bake at 325 degrees for 40-45 minutes. Immediately after removing from oven, place hot, sterilized lids on jars. Screw on rings. Shelf life: 1 year
- From Silverdale, Washington Stake http://home.sprintmail.com/~munchkins/

Banana Bread in a Jar

8 wide-mouth pint jars & lids (or 4 wide-mouth quart jars)
1-1/2 cup sugar
1/2 cup cooking oil
2 eggs
1/2 cup buttermilk
1/4 tsp. salt
1 cup mashed ripe bananas
2 cups flour
1 tsp. soda
1 tsp. vanilla
Chopped nuts
Cream sugar and oil, beat in egg. Add milk, salt and bananas. Mix well. Add nuts (optional) Sterilize jars. Grease inside jars with shortening. Fill pints with 1 cup of banana bread mixture; quarts with 2 cups of mixture. Wipe rims clean before baking. Bake at 325 degrees for 40-45 minutes. Remove, place hot sterilized lids on jars. Screw on rings. Shelf life: 1 year
- From Silverdale, Washington Stake http://home.sprintmail.com/~munchkins/

Doughboys

2 c. biscuit mix
butter or margarine
jam or honey
Add .5 c. cold water too 2 c. mix. Do not add more water than this or the doughboy will fall of the stick. Mix and pat the dough around the ends of 4 sticks. Make each doughboy about 4 in. long by .5 in. thick. Hold the doughboy over the fire to toast them slowly for about 10 min. or until the inside is done. Turn them as you would a marshmallow you were roasting to perfection, and occasionally pat the dough to keep it evenly distributed. (If it gets lopsided, it will tend to crack and fall.) Pull the doughboys off the sticks gently and fill their cavities with butter, jam, or honey; add other ingredients according to whim.
- From “The Hungry Hikers Book of Good Cooking” by Gretchen McHugh ISBN: 0394707745
- From The Backcountry Recipe Book http://www.gorp.com/gorp/food/recipe.htm

Lentil Soup

1/2 c. lentils
1 tsp. dried carrot flakes
1 tsp. dried minced onion
1/4 to 1/2 tsp.salt
1/4 c. potato buds
1 tsp butter or margarine or 2 TBL. Parmesan cheese (opt.)
1 c. biscuit mix for dumplings (opt.)
3 c. water
Add 3 cups water to the lentil mix in a pot. Cover and bring to a boil; then take the pot off the heat to sit for 15 min. Boil again, simmer for 15 min. Add potato buds and cook a few more minutes. Add 1 tsp. butter or margarine or cut some Parmesan cheese into the soup. To make dumplings: add 1/4 c/ water to 1 cup biscuit mix and make stiff batter. Follow earlier directions. Cover so they steam and cook until done during the last 20 min. Makes 2 or 3 servings.
- From “The Hungry Hikers Book of Good Cooking” by Gretchen McHugh ISBN: 0394707745
- From The Backcountry Recipe Book http://www.gorp.com/gorp/food/recipe.htm

Kasha (buckwheat groats)

1/2 c. buckwheat groats
1 Tbs. dry egg
2 Tbs. dried leeks or onion (opt)
1 Tbs. dried green pepper (opt)
generous Tbs. butter or margarine
1 c. water
Boil 1 c. water. Add 1 1/2 to 2 TBL. cold water to the buckwheat mix in the bag you brought it in and mix it up. Melt 1 generous TBL. butter in a frying pan or second pot, add the buckwheat mix and stir until the grains are coated and separate. Add 1 c. boiling water, cover, and simmer 15 min. or until the water is absorbed. Makes 3 servings.
- From “The Hungry Hikers Book of Good Cooking” by Gretchen McHugh ISBN: 0394707745
- From The Backcountry Recipe Book http://www.gorp.com/gorp/food/recipe.htm

Mama Heller-Goley’s Vinegar Pie

2 Tbs. butter
1/2 cup sugar
3 Tbs. flour
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/8 tsp. salt
1 egg
2 Tbs. vinegar
1 cup water
1/2 recipe Plain Pastry (You can use frozen pie shells, if you have never learned to make pie shells)
Cream butter and sugar. Add dry ingredients, egg, vinegar and water. Cook in top of double boiler until thickened, stirring constantly. Line piepan with pastry, bake in moderate oven (350 dgs.F.) 3 minutes, then pour in filling and continue baking until crust is brown. Makes 1 (8 in. pie)
- From The Backcountry Recipe Book http://www.gorp.com/gorp/food/recipe.htm

Pear Preserves

3 c. Sugar, divided
3 c. Water
6 Medium-sized ripe pears, peeled, cored (about 2 lbs.)
1 Medium lemon (thinly sliced — about 1/2 cup)
Cut each pear into about 6 pieces. Combine 1-1/2 cups of the sugar and all the water in a large kettle or sauce pot. Cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until pears are transparent (about 25 minutes). Cover and let stand overnight or at least 12 hours in a cool place. With a slotted spoon, remove pears from cooking liquid (syrup). Pack pears into hot jars, leaving 1/4-inch head space. Bring the syrup to a boil and boil gently for 3 to 5 minutes, or longer if too thin. Pour hot syrup over pears in jars, maintaining 1/4-inch head space. Adjust caps on jars. Process 20 minutes in a boiling water bath. Makes about 5 half pints.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Watermelon Rind Preserves

1-1/2 qts. Prepared watermelon rind (about 6 cups)
4 T Salt
8 c. Cold water
1 Tbs. Ground ginger
4 c. Sugar
1/4 c. Fresh lemon juice
6 c. Water
1/2 c. Thinly sliced lemon (about 1 medium lemon)
To prepare the watermelon rind, trim the green skin and pink flesh from thick watermelon rind. Cut into 1-inch pieces. Dissolve salt in the 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. Combine sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil 5 minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the rind is transparent. Pack hot into hot jars, leaving 1/4” head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Easy Dill Pickles

4 dozen Pickling cucumbers (3”)
1 Bunch fresh dill
1 qt. Apple cider vinegar
8 c. Water
1 c. Pickling salt
12-16 Garlic cloves, peeled (quantity according to taste)
Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 sprigs of dill per jar. Bring the cider vinegar, water, salt and garlic cloves to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 pints.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Cream Gravy for Chicken

2 Tbs. Pan drippings from chicken frying
2 Tbs. Left-over flour mixture from chicken flouring
1-1/2 c. Milk OR 1 c. Milk and 1/2 c. Beef broth
Salt and freshly ground pepper, to taste
After frying the chicken, drain the grease from the skillet, leaving in the crusted and browned bits, and reserving 2 tablespoons of the drippings. Return the drippings to the skillet, and turn heat to medium. Sprinkle the 2 tablespoons of the left-over flour mixture that you used to flour the chicken into the drippings, and stir vigorously for about 2 to 3 minutes to “cook” the flour. Then, stirring constantly, slowly add the milk (OR milk and beef broth), and bring to a boil. Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Lemon Chess Pie

2 c. Sugar
1 Tbs. Flour
1 Tbs. Cornmeal
1/4 tsp. Salt
1/4 c. Butter, melted
2 tsp. Grated lemon rind
1/4 c. Fresh lemon juice
1/4 c. Milk
4 Eggs
1 Unbaked 9” pie shell
Preheat oven to 350°F. Combine sugar, flour, cornmeal and salt. Add the melted butter, lemon rind, lemon juice and milk; mix well. Add the eggs, one at a time, beating well after each addition. Pour into an unbaked 9” pie shell, and bake for 50 minutes.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Sweet Potato Pie

2 c. Cooked, mashed sweet potatoes
1 c. Brown sugar, firmly packed
1/3 c. Butter, softened
2 Eggs (large or jumbo), separated, at room temperature
1/4 tsp. Ground ginger
1/2 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/4 tsp. Salt
1/2 c. Half-and-half or evaporated milk
3 Tbs. Sugar
1 Unbaked 9-inch deep dish or 10-inch regular pie shell
Whipped cream or whipped topping (optional)
Preheat oven to 400°F. Combine sweet potatoes, brown sugar, butter, beaten egg yolks, ginger, cinnamon, nutmeg and salt in a mixing bowl. Beat until light and fluffy. Blend in half-and-half. Beat egg whites with electric mixer until foamy; add sugar, one tablespoon at a time, and beat until stiff peaks form. Gently fold into sweet potato mixture. Pour filling into an unbaked pie shell, and bake at 400°F for 10 minutes. Then reduce heat to 350°F, and bake for 45 to 50 minutes or until set. Allow to cool. Top with whipped cream or whipped topping, if desired.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Cornmeal Drop Biscuits

1-1/3 c. All purpose flour
1/3 c. Yellow cornmeal
1 Tbs. Sugar
1/2 tsp. Baking powder
1/4 tsp. Salt
1/2 c. Plus 2T Skim milk
2 Tbs. Vegetable oil
1 Egg, beaten
Vegetable cooking spray
Preheat oven to 400°F. Lightly spray a baking sheet with vegetable cooking spray. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate bowl, combine milk, oil and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoons onto a baking sheet. Bake at 400°F for 12 minutes or until lightly browned. Cool on a wire rack. Makes a dozen biscuits.
Notes: Each of these biscuits contains about 96 calories.
- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Old-Timer’s Strawberry Honey

2 1/2 cups crushed strawberries
3 lbs. sugar
1 1/3 cup water
1 tsp. powdered alum
Cook water and sugar together for about 5-7 minutes. Add crushed strawberries and boil for 5 minutes. Add alum and remove from heat. Pour into hot jars and seal. Makes a couple of pints.
- From Pioneer Cupboard & Beyond http://www.dreamcreators.com/pioneer/index.htm

Pot Pie

1/2 cups leftover meat (diced.)
3 Tbs. flour
1/4 cup broth (or water w/boullian)
1/4 cup chopped/diced mushrooms (optional)
1/4 cup leftover vegies (mixed)
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. onion, diced small (optional)
1/3 cup chopped green and red pepper
Add flour to broth and stir until blended. Add Milk and cook until thickened. Add salt, peppers, onions, mushrooms, and mushrooms and vegies. Stir in meat and pour into a pastry lined dish. Cover top with pastry and bake at 425 degrees for 25 minutes. Serves 6.
- From Pioneer Cupboard & Beyond http://www.dreamcreators.com/pioneer/index.htm

Locust (V-Le)

(Traditional Cherokee Recipe)
Locust (cicada)
Gather the locust at night immeditely after they have left their shells. Wash and fry them in a small amount of grease. Eat these hot or cold. Be sure that you gather the locust before the sun hits them or they will not be good. If you gather them before they split out of their shells, they only have to be peeled to be ready to wash and fry.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Acorn Bread

1 c. acorn flour
1/2 c. cornmeal
1/2 c. whole wheat flour
1 tsp. salt
1 Tbs. baking powder
1 egg
1/2 c. honey
3 Tbs. cooking oil
1 c. milk
Preheat oven to 350. Combine flours, cornmeal, salt, and baking powder. Combine egg, honey, oil, and milk. Add to dry ingredients, mixing a little at a time. Pour into greased pan and bake in 350 degree oven for 20 to 30 minutes, or until a toothpick inserted comes out clean.
Source: “ Acorn Pancakes, Dandelion Salad and 38 Other Wild Recipes” by Jean Craighead George; illustrated by Paul Mirocha
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Ash Cake

(Traditional Cherokee Recipe)
Cornmeal
Oak leaves (fresh)
Water
Make a stiff dough of cornmeal and warm water. Rake back the ashes of the fire, and spread oak Leaves on the now clear floor of the firepit. Put the pone (dough)on the leaves and cover with more leaves. Pile red hot ashes on the top layer of leaves. Remove the pone when it is done. Eat in any manner that bread is eaten. Good topped with honey, berry pudding, or used to sop up soups or meat drippings.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Bean Bread

(Pre-Europeon Contact - Tsu-Ya-Ga Du)
(Traditional Cherokee Recipe)
Dry beans
Corn meal*
Boil dry beans in plain water until tender. Pour boiling beans and some of the soup into the corn meal and stir until mixed. Have a pot of plain water on the fire boiling. If you want bean dumplings, just make mixture out into balls and cook in the pot of plain water uncovered until done. Eat these dumplings plain, with butter, meat grease (a favorite), wild game, hot or cold, as
suits one’s fancy. If you want broadswords you should mold the dumplings flat in the hand and wrap in corn blades, cured corn fodder, or hickory, oak, or cucumber tree leaves. Tie with a stout reed unless able to tie the wrappings. Drop this into the boiling water, cover, and boil until done. Do not put any salt in Bean Bread or it crumbles
* NOTE: It is very hard to approximate this recipe without actually following the instructions for Corn meal, and grinding the corn yourself. This is due to the lack of moisture content in today’s manufactured corn meal.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Mesquite Bean Cakes

(Traditional Native American Recipe)
Mesquite Beans
Mesquite is a common tree of the deserts of California and the American Southwest, and its beans come in hard, pea-like pods. Gather the mesquite beans in fall when they are ripe, and spread them out in the sun until they are dry. They can be ground stone-on-stone in the Indian fashion or ground a few at a time in an electric blender or food processor. (If you use the modern method, expect a loud clattering, since the beans are very hard.) Sift the resulting flour to get out all the hulls and trash. If you are fussy, look out that the mesquite is not infested with weevils; they are perfectly edible and a part of Native Californian cuisine, but many people do not like the idea. When you have as much as you will need, pour just a little water in it and stir; set in the sun to dry a little. Then mix in enough water to make a stiff dough. Cut the dough into little cakes and set out in the sun until very dry. Then they are ready to be eaten with coffee or milk or stored away for future use. Makes 4 servings.
Note: The honey mesquite (Prosopis velutina) from the Tucson area produces a bumper crop of beans every year. Collecting all the beans from two trees should produce about 5 pounds of meal for cookies and breads, and a wonderful drink from the leftover (the part your blender won’t turn into meal).
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Mesquite Flour

(Traditional Native American Recipe)
Pioneers used this flour as a stretcher when real flour began to run out. For the original people, of course, it was flour. Use only tree-ripened beans, tan to reddish brown, Important! green beans don’t work! Sun dry, oven dry, or parch carefully. Rough-grind pieces (1-2 inches) in a metate or on a similar stone surface. Mortar and pestle will do for small amounts. Re-grind until a rough but uniform meal is produced. Sun dry or oven dry again. Important step - fine grind to produce a flour roughly the consistency of cornmeal. Do not sift. Use as a substitute for flour or half and half in any recipe. Useful in flour tortillas, biscuits, bread, or mush. One may shape into small cakes and sunbake or oven bake, using only water (or milk if available) and a little oil or fat.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Batter Fried Frog Legs

1 egg beaten
1/2 teaspoon salt
2 pounds frog legs
1/2 cup corn meal
1/8 teaspoon pepper
1/2 cup cooking oil
Mix the egg, cornmeal, salt, and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large, heavy skillet for 25 minutes, turning so they brown evenly on all sides. Makes 4-6 servings.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Cornmeal Gravy (Soup)

(Traditional Cherokee Recipe)
Put some water, milk (if you have it), salt, and red pepper in a skillet where meat has been cooked (if you have meat), otherwise use a clean skillet. Add cornmeal and cook until the meal is done. Eat this by itself, with bread for breakfast, or with vegetables if you have some.
Note: Soups were the mainstay of many American Indian diets. It was common to find a pot of soup simmering on the fire all day long. While there are definite recipes listed here, “pot luck” was the bill of fair, and creativity was the key to a successful soup.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Sunflower Seed Soup

2 cups hulled sunflower seeds
6 cups chicken broth
3 small green onions, thinly sliced
2 tablespoons chopped fresh dill
salt and ground pepper to taste
Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste. Makes 4-6 servings.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Sweet Potato Cakes

4 large sweet potatoes
3 eggs
1-1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon cooking oil
Parboil the potatoes until tender; peel and mash them. Mix in the eggs, salt and pepper. Heat the oil on a large griddle until a drop of water sizzles; drop the potato “batter” from a large spoon, and brown on both sides. As you turn the pancakes, flatten them out with a spatula slightly. Add more oil to the griddle as needed. This recipe will make about 15 cakes 3” in diameter. Serve hot with butter and, if you like, honey. Makes 10-12 servings.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Instant Oatmeal Packets

Blend in blender 1/2 C regular oats until powdery.
Into each of 10 zip-lock sandwich bags combine:
1/4 c. regular oats
2 Tbs. powdered oats
1/4 tsp. salt
To use: empty packet into bowl and add 1/2 C boiling water and stir until thick. Makes 10 servings or packets.
Variations: to each packet add:
Apple-Cinnamon: 1 T sugar, 1/4 t. cinnamon, 2 T. chopped dried apples
Cinnamon-Spice: 1 T. sugar, 1/4 t. cinnamon, 1/8 t. nutmeg
Raisins & Brown Sugar: 1 T. packed brown sugar, 1 T. raisins
Wheat Germ: 2 T. any kind wheat germ
- From Camp Cooking with Food Storage http://www.beprepared.com/Articles/Campcooking.html

Soy Milk

Soak 1 cup of soy beans overnight in 4 cups water. Drain. Puree drained beans in 1 cup batches, adding 1 1/2 cups water to each cup of beans. Process each batch for 2 minutes. In 4 quart saucepan, stir together pureed beans and 5 cups water, bringing mixture to boil. Simmer 10 - 15 minutes. Ladle mixture into cheesecloth-lined colander that is set over bowl. Strain out as much liquid as possible. Swish cheesecloth-wrapped residue (okara) in a bowl of cold water to prepare okara for next step. Place cheesecloth-wrapped okara back in colander, pour 2 cups water through okara. Press, squeeze, and twist cloth to drain water into bowl. Sweeten milk to taste or use unsweetened for baking.
- From Food Storage Recipes - LDS.net http://test.lds.net/ldslife/families/emergency/recipes.htm

Egg subsitute

by Vickilynn Haycraft
For each egg needed, place in blender:
1 Heaping Tablespoon of whole organic Flax seed
Blend until it becomes a fine meal.
Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs
Each 1/4 cup of Flax seed mixture will replace one egg in baking
(This original recipe is every bit as good as real eggs for use in your favorite baked goods.)
Serving Size : 1Egg , Preparation Time: 5 minutes
- From Your Food Storage Recipes http://waltonfeed.com/grain/y-rec/

Fried Oatmeal

by By Kristi Gross
Leftover oatmeal? Try this, or when next you make oatmeal for breakfast make plenty of extra. I put my oatmeal in a square freezer box to the depth of about 3 inches. Mash down. Freeze. To use, take out of freezer and let it set on the counter for about 15 to 20 minutes until it is just firm enough to cut with a sharp knife or electric knife. Cut into slices, such as you would with SPAM, about 1/4 inch thick. Lightly coat with flour. Spray skillet with PAM or equivalent. Lightly brown each side of the slice of oatmeal and allow to warm through. Don’t walk away. Serve with pancake syrup and powdered sugar or a spoonful of brown sugar or nuts sprinkled over top. You can also do this with just refrigerating the oatmeal, but the freezer method gives nice firm slices. No electricity? In the frozen north, just set the oatmeal outside overnight and it’ll freeze up. This recipe also works with leftover cornmeal mush.
- From Your Food Storage Recipes http://waltonfeed.com/grain/y-rec/

Buckboard Bread

4 cups flour
2 Tbs. salt
2 1/4 tsp. baking powder
2 cups water
Preheat oven to 400 degrees F. Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees.
- From Your Food Storage Recipes http://waltonfeed.com/grain/y-rec/

Meatless Lentil Chili

by Brendy
5 Cups water
1 teaspoon salt
1 lb. dry lentils
Cover and simmer for 30 minutes. Do not drain.
Add:
1 lb. can tomatoes or tomato sauce (or 2 cups water and 1 cup tomato powder)
1 package dry onion soup
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
Simmer 30 minutes more. Serve over rice, pasta, or corn chips.
- From Your Food Storage Recipes http://waltonfeed.com/grain/y-rec/

Really Good Pinto Bean Pie

1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs beaten
1/2 cup butter
1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
whipped topping or ice cream
Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 deg. for 20 minutes. Reduce heat to 350 deg. and bake an additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping or a scoop of ice cream.
- From Your Food Storage Recipes http://waltonfeed.com/grain/y-rec/

Crockpot Barbeque

1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbs. brown sugar
1 tsp. paprika
2 Tbs. Worcestershire sauce
1/2 cup catsup
1 tsp. salt
1 tsp. dry or prepared mustard
1/4 tsp. black pepper
Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
From “The Best of Electric Crockery Cooking” by Jacqueline Heriteau ISBN: 0448121565
- From Carnegie Mellon’s School of Computer Science Recipe Archive http://www.cs.cmu.edu/~mjw/recipes/

Crockpot Meat Loaf

1/2 cup whole milk
2 slices white bread
1 1/2 lb. ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 can (12 oz.) whole tomatoes
Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin.
From “The Best of Electric Crockery Cooking” by Jacqueline Heriteau ISBN: 0448121565
- From Carnegie Mellon’s School of Computer Science Recipe Archive http://www.cs.cmu.edu/~mjw/recipes/

Cornbread Brocolli Pie

8 1/2-oz pkg cornbread mix
12-oz can SPAM, cubed 1/2”
1 1/2 cup shredded cheddar cheese
10-oz pkg frozen broccoli spears, thawed and drained
Heat oven to 400. Prepare cornbread according to package directions. Stir in SPAM. Spread into greased 9” pie plate. Bake for 15 to 20 minutes or until cornbread is almost done. Arrange broccoli spears on top of cornbread; sprinkle with cheese. Return to oven; continue baking for 5 to 10 minutes or until cheese is melted and cornbread is completely baked. Yield: 6 servings.
- From The Spam Page http://www.pitt.edu/~blair1/spam.html

SPAM and Popping Peas

1 can SPAM
1 large can whole tomatoes
1 package dry onion soup
1/2 package medium egg noodles
1 package frozen peas
Fry SPAM cubes for a few minutes. Add soup mix and tomatoes. Mash the tomatoes with a spoon. Add noodles (uncooked) and cook until soft. Then, add peas and cook a few minutes. Do not overcook. They should pop in your mouth.
From “Hawaii’s SPAM Cookbook” by Ann Kondo Corum ISBN: 0935848495
- From The Spam Page http://www.pitt.edu/~blair1/spam.html

Sweet Watermelon Rind Pickle

Take the melon rind and scrape all the meat from the inside, and then carefully slice all the outside of the rind from the white part of the rind, then lay or cover the white part over with salt. It will have to remain under salt one week before pickling; the rind will keep in salt from year to year. When you want to pickle it, take it from the salt and put into clear water, change the water three times a day – must be changed say every four hours – then take the rind from the water and dry it with a clean cloth. Have your vinegar boiling, and put the rind into it and let it lay in vinegar four days; then take it from the vinegar, drain, and sprinkle sugar thickly over it and let it remain so one day. To make syrup, take the syrup from the rind and add eight pounds more sugar to it, and put to boil; boil till a thick and clear syrup. Weigh ten pounds of rind to 12 pounds of sugar; cover the rind with four pounds of it and make the syrup with the remaining eight pounds. While the syrup is cooking add one teacupful of white ginger root and the peel of three lemons. When the syrup is cooked, then put the rind into the boiling syrup, and let it cook till you can pass a fork through it with ease, then it is done. When cooled, put in jar or bottles with one pint of vinegar to one quart of syrup, thus the pickles are made. See that they be well covered with vinegar and syrup as directed.”
From “What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc.” by Abby Fisher and Karen Hess ISBN: 1557094039 (An Ex-Slave’s Award-Winning Cookbook) In Facsimile with Historical Notes (originally written in 1881)
- From The Food Preservation Page http://www.seasonalchef.com/preserver.htm

Jumble Cake

One teacup of butter, one and one-half teacups of sugar, one and one-half pints of flour; four eggs, two teaspoonfuls of cinnamon, one-half teacup of almonds chopped fine, two teaspoonfuls of yeast powder sifted in the flour. Beat the butter, sugar and eggs together, then add the flour. Put cinnamon and almonds in and work the whole up well, then roll on the board to thickness of half an inch, and cut out a finger’s length and join together at ends, so as to be round. Grease pans with butter and put to bake.
From “What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc.” by Abby Fisher and Karen Hess ISBN: 1557094039 (An Ex-Slave’s Award-Winning Cookbook) In Facsimile with Historical Notes (originally written in 1881)
- From The Food Preservation Page http://www.seasonalchef.com/preserver.htm

Campbell’s Easy Chicken Pot Pie

1 can Campbell’s Cream of Chicken with Herbs Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
PREHEAT oven to 400°F. Mix soup, vegetables and chicken in 9” pie plate. MIX milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Serves 4.
http://www.campbellkitchen.com/getrecipe.cfm?RID=1474

Whole Wheat Fig Muffins

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup Sun-Maid or Blue Ribbon Calimyrna Figs, coarsely chopped

Preheat oven to 375°F. Stir together flours, wheat germ, baking powder and salt; set aside. Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups. Bake about 20 minutes or until muffins are lightly browned and test done. Carefully remove muffins from pan and serve warm. Makes 12 muffins.
- From Valley Fig Growers
http://www.valleyfig.com/

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.)

Mock Apple Pie

1-3/4 cups cracker crumbs (saltine or RitzTM)
2 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
1 lemon peel, grated
2 tablespoons margarine
1/2 teaspoon cinnamon, ground
pastry crust
Roll out half of the pastry crust and line a 9 inch pie pan. Place crackers in crust. In saucepan, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind. Cool. Pour mixture over crackers, dot with margarine. Roll out remaining pastry and place over pie. Slit top crust to allow steam to escape. Bake at 425 degrees (F) for 30 minutes or until golden brown. Cool completely (about 3 hours in refrigerator).
(Adapted from various sites on the Web, of course, but originally brought to my attention back in 01989 by the Unix utility “fortune,” which described this recipe as “found lurking on the back of a box of Ritz crackers.” According to some sources, the recipe actually dates back at least to the 1850’s, when it was used by people who had joined the United States campaign of westward expansion, but who couldn’t afford to bring real apples along with them. The Ritz version of the recipe was from another period of apple shortages, the Great Depression and World War II.)
- From Everything2.com
http://www.everything2.com/index.pl?node_id=597918&lastnode_id=117386

Soda Cracker Candy

50 saltine crackers
1 cup butter
1 cup brown sugar
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a jelly roll pan with aluminum foil. Layer tightly placed saltine crackers on top of foil. Melt butter in a saucepan. Add brown sugar and stir over medium heat until it forms a thick syrup, about 3 minutes. Pour syrup evenly over crackers. Spread with a spatula to be sure all crackers are coated with syrup. Bake for 15 minutes (be careful not to burn!) Remove from oven a immediately sprinkle with chocolate chips. Let stand for 2 minutes until chocolate chips are melted enough to spread. Lightly spread the chocolate chips over crackers. Chill. Peel off the foil and break into small pieces. Serve chilled.
- From the Kitchen of Debbie King
http://www.dnc.net/users/king/recipe/crkrcdy.htm

Soda Cracker Candy

1 c. Butter
1 c. Brown sugar, packed
Soda crackers
6 oz. Semisweet chocolate chips
(For all you Heath bar fans out here, you ought to love this one. It’s really easy & doesn’t heat up your kitchen...and it’s a hit with young and old alike.)
Melt butter and sugar on the stove over medium heat til bubbly and then cook and stir for 5 minutes. Line a 9 X 13 pan with soda crackers, one layer only please. Pour the sugar/butter mixture over the crackers. You’ll need to use a knife to keep the crackers in line...they tend to float. Sprinkle a small bag (6oz ?) of semi-sweet chocolate chips over the top of the mixture and spread with a spatula. Refrigerate for about 40 minutes til firm and then cut them into squares. Remove them from the pan if they are firm enough, otherwise, return to the fridge to let them set..they will get hard.
- From SOAR
http://soar.Berkeley.EDU/recipes/desserts/candy/recipe610.rec

Cheap Cheap Chili

3/4 pound ground raw turkey
1 onion, chopped
1 bell pepper, chopped
2 cups red beans, can, undrained
6 ounces tomato paste
1/4 cup water
pepper & salt or garlic salt
2 to 3 tsp. chili powder
1 garlic clove, minced (optional)
dried oregano (optional)
cumin seed (optional)
Defrost ground turkey, if frozen. Spray a large non-stick skillet with cooking spray for no-fat frying. Spread th turkey meat in a shallow layer. Brown the meat over moderate heat; break into chunks and turn to brown evenly. Stir in remaining ingredients. Cover and simmer 45 minutes. Uncover and continue to simmer until thick. Makes 4 servings.
- From MasterCook.com
http://mastercook.sierrahome.com/sierrahome/cooking/library/

Cheap Fried Pies

Dice the fruit, add some sugar and toss it around over medium heat in a small frying pan. Apples are, of course, great but any fruit will work, including mangoes.
Roll out a canned biscuit (you can use a glass if you don’t own a rolling pin). Get it as thin as possible. You can’t have any holes, however.
Put some of the filling on one side of the circle and fold the other side over it. A little water dabbed around the inner edge will make the sides stick to each other. Use a fork around the sealed edge to make sure the filling doesn’t leak out.
Fry until golden in hot oil. (NOT deep fried) Just use a frying pan with a half inch of oil. As soon as they are browned, take them out.
Sugar-holics can quickly sprinkle them with powdered sugar.
- From Dinin’ Out & Cookin’ In
http://www.roanoke.com/foodstuff/grandin.html

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

Traditional Soda Crackers

1 1/2 tsp. Dry active yeast (1 package Contains 2-1/4 teaspoons)
1/2 tsp. Sugar
1 1/2 c. Warm water
4 1/2 c. All-purpose flour
1 tsp.Baking soda
1 Tbs. Water for disolving the Baking soda
2 Tbs. Plus 2 tsp. buttermilk
2 tsp. Salt
1/4 c. Shortening
Salt for the tops (optional)
(”The incomparable lightness of traditional soda crackers results from the unusual techniques used in making them. Making soda crackers is easy, but it takes a relatively long time. The initial rise is 20 to 30 hours, which allows the dough to increase in volume without developing a pronounced yeast flavor. Since the dough will ferment to some extent during this time, alkaline soda is then added to neutralize the acids produced by that fermentation. The dough is then allowed to rest 3 to 4 hours to relax the gluten so the crakers will not be tough and chewy. Next, the dough is rolled in layers. It is definitely worth the extra planning it takes to make these crakers. If you take a few minutes to get started on a Friday morning, the dough can have its long rest until the next day. Then you can finish the mixing and let the dough rest again while you run your weekend errands, baking the
crackers in time for Saturday dinner. 450~ F 9 to 11minutes)
In a small bowl, combine the yeast with the sugar and warm water. Set aside until the yeast is fully dissolved, 5 to 10 minutes. Measure 3-1/2 cups of the flour into a large bowl. Stir in the yeast mixture and mix well. Place plastic wrap over the bowl and let the dough rest in a warm place for 20 to 30 hours. The plastic wrap keeps the dough from drying out during this long period. In a small bowl, dissolve the baking soda in the Tablespoon water. Place the baking soda mixture, buttermilk, salt, and shortening in the bowl with the dough and mix well. Mix in as much of the remaining 1/2 to 1 cup flour as necessary to form a stiff, nonsticky dough. Knead for a minute or two and then let the dough rest, covered with the plastic wrap, for 15 minutes. On a lightly floured surface, knead the dough for another few minutes, until it is smooth and springy to the touch. Place it in a large, clean, lightly oiled bowl and let it rest for another 3 or 4 hours, covered with plastic wrap. At last you are ready to roll. Preheat the oven to 450~ F. Punch the dough down and knead a few strokes. Divide the dough into 3 equal portions for rolling. Rolling may be difficult at first due to the elasticity of the dough. Give yourself a head start on the rolling by flattening the dough with your hands. Place your rolling pin in the center of the dough and begin. Soon the dough will relax and begin to roll easily. On a floured surface or pastry cloth, roll out to a rectangle approximately 1/4 inch thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out thinner this time, about 1/16 to 1/8 inch thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2-inch squares and place each one on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 8 minutes. Turn and bake an additional 1 to 3 minutes, or until lightly browned. Cool on a rack. Yield: 95-100.
- From SOAR
http://soar.Berkeley.EDU/recipes/snacks/recipe36.rec

Soda Crackers

2 Cups Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 Cup Butter
1/2 Cup Sour Milk
1 Large Egg
Sift the flour, salt and baking soda into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make a stiff dough. Kenad thoroughly and then roll the dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400 degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt.
- From SOAR
http://soar.Berkeley.EDU/recipes/snacks/recipe288.rec

Quick Soda Crackers

4 c. All-purpose flour
4 tsp. Salt
1 Tbs. Baking powder
1/4 c. Plus 2 Tablespoons Shortening
1 1/2 c. Water
Salt for the tops (optional)
(”These crackers cannot truly duplicate the lightness of traditional soda crackers, but they take a fraction of the time to make, and they are delicious in their own right. Plain, slightly biscuity crackers, they go well with soups or stews. 350 degrees F 25 to 30 minutes)
Preheat the oven to 350 degrees F. In the food processor or a large bowl, combine the flour, salt, and baking powder. Cut the shortening into the flour until the mixture resembles coarse meal. Add the water, little by little, and blend to form a dough that will hold together in a cohesive ball. Divid the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll out to a rectangle approximately 1/4 inch thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8 inch thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2-inch squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield: 80-85.
- From SOAR
http://soar.Berkeley.EDU/recipes/snacks/recipe270.rec

Soda Crackers

3 c. Wheat pastry flour
1/2 tsp. Salt
2 tsp. Baking powder
1 c. Less 3 Tbs. water
1/4 c. Melted butter
Into a medium bowl measure the flour, salt and baking powder. In a small bowl, emulsify with a fork, the water and melted butter. Combine the liquid and dry ingredients well with a fork, then let the dough rest to absorb moisture.Proceed as for Whole Wheat Sesame Thins. Yield: 100 crackers.
- From SOAR
http://soar.Berkeley.EDU/recipes/snacks/recipe271.rec

Soda Crackers

4 c flour
1 tsp baking powder
3/4 c butter, Crisco, or oleo
1 1/3 c milk or water
Mix flour, baking powder and shortening as for a pie crust. Add liquid and cut in with a knife. Form a ball of dough and cut into four pieces. Roll 1/4 out very thin. Cut with biscuit or cookie cutter (2” diameter) and place on cookie sheet. Prick with a fork 4-5 times and sprinkle with salt (to your own taste.) Bake at 375 degrees until golden. May be turned once. Watch carefully.
(Donna McNicholas - Kansas Countryside Magazine)
- From SOAR
http://soar.Berkeley.EDU/recipes/snacks/soda-crackers1.rec

Meat Loaf

(You can toast stale bread to make breadcrumbs. Cocktail sauce goes nicely with meat loaf.)
2 lbs. Ground Meat
2 Eggs, slightly beaten
1 1/2 cups Dried Bread Crumbs
3/4 cup Ketchup
1 tsp. Seasonig Salt
1/2 cup Warm Water
1 package Onion Soup Mix
You will need a 9”x 5” loaf pan, sprayed with cooking spray. Preheat oven to 350 degrees. In a large bowl combine all ingredients and mix thouroughly Put into loaf pan and bake for 1 hour. Serves 6.
- From Cheap and Easy Cookbook Online
http://www.geocities.com/BourbonStreet/Square/1554/780mloaf.html

Tuna Macaroni Salad

16 oz box Macaroni or Seashell Pasta (cook according to package)
2 (6oz) cans Tuna, drained
1 cup Celery, diced
1/4 cup Onion, diced
1 cup Bell Pepper, diced (optional)
1 cup Mayonaise or Salad Dressing (like Miracle Whip)
2 Tbs. Cider Vinegar
1 tsp. Sugar
1 tsp. Salt
1/2 tsp. Celery Seed (optional)
Pepper to taste
Cook pasta according to package. Put in strainer or colander and rinse with cold water. In a large bowl add the pasta, tuna, celery, onion, and bell pepper. In a large measuring cup or small mixing bowl mix mayonaise, vinegar, sugar, salt and celery seed. Stir until well mixed. Toss with pasta. Serves 8.
- From Cheap and Easy Cookbook Online
http://www.geocities.com/BourbonStreet/Square/1554/444tunpas.html

Vinegar Pie

2 c. sugar
4 eggs, beaten
1/4 c. butter or margarine, melted
1/4 Tbs. salt
1 Tbs. apple cider vinegar
1 unbaked 9-inch pie pastry shell
Combine first 5 ingredients in a medium mixing bowl. Pour filling into pastry shell. Bake at 350 degrees for 35 minutes. Cool before serving.
- From “Who’s Cooking What in America”

Molasses Pie

1 c. molasses
1 Tbs. flour
1 lemon
plain pastry shell (2 crust)
Blend molasses and flour. Cut and chop lemon, and add juice, pulp, and rind to molasses. Line a pie pan with pastry. Turn in mixture. Make a top crust with layer of pastry. Wet edges of pastry with water. Press together and trim. Bake in hot oven (425 degrees F.) 10 minutes. Reduce heat and continue baking in moderate oven (325 degrees F.) 20 minutes.
- From “New American Cook Book”

Squash Pie

3 c. stewed and strained squash
2 c. milk
2 eggs
1 c. sugar
1/2 tsp. cinnamon
1 tsp. salt
pinch cloves
Mix well and pour into 2 unbaked shells. Bake at 350 degrees F. about 35 minutes.
- From “Fredericksburg Home Kitchen Cook Book” 125th Anniversary of Fredericksburg, Texas, Tenth Edition published by The Fredericksburg Parent-Teacher Associations, copyright 1971

World’s Lightest Whole Wheat Waffles & Pancakes

Dump in a bowl:
1 cup whole wheat flour
5 teaspoons Rumford® baking powder (2 if other brand)
1/3 cup powdered milk (optional)
1 tablespoon molasses (optional)
Stir to mix.
Dump in:
1 or 2 eggs
Small amount of light olive oil
1 1/3 cup cold water or milk
Stir to mix. Adjust water or flour to get proper consistency for batter. If the batter is too thick, you’ll have the world’s heaviest whole wheat waffles and pancakes. The molasses gives the waffles a golden brown color. Serves two hungry people.
From Allen Leigh’s Wheat Recipes http://www.shire.net/mormon/recipes.html

Whole Wheat Chicken Pot Pie

1 1/2 cups whole wheat flour
1/2 cup white flour
1 teaspoon salt
5 tablespoons cold water
1 egg white
3/4 cup shortening
16 oz. frozen mixed vegetables
2 cups chicken and 1 cup chicken broth (boil a whole chicken and pick choice parts and save broth)
Preheat oven to 425 degrees. Combine flours in large mixing bowl. Mix in salt. Cut in shortening with pastry blender. Sprinkle with water, one tablespoon at a time, until dough will form a ball. Roll out half of the dough on floured surface. Roll dough for bottom crust 1 inch larger than pie dish. Fold dough and unfold into pie dish. Bake bottom crust at 425 degrees for 10 minutes so that the crust will not be soggy. Roll out other half of dough and cut with cookie cutters to form top crust. Thicken chicken broth to form a gravy. In large mixing bowl, combine gravy, chicken and vegetables. Stir to coat, salt and pepper to taste, pour into pie shell and top with cookie cutter shaped dough. Brush top crust with egg white. Bake at 425 degrees for 30 - 35 minutes.
From Amish Country http://www.amishcountry.org/culture/recipes.php

Apple Butter

1 1/2 cups apple juice concentrate or 6 cups apple juice
1/2 teaspoon allspice
2 tablespoons cinnamon
1/2 teaspoon salt
6 cups thick unsweetened applesauce
Cook concentrate or juice with the spices and salt until there is about 3/4 cup of liquid left in the pan. Add applesauce and cook slowly, stirring often. From time to time, put a teaspoon of the mixture on a cold saucer. The apple butter is done when no liquid runs from it. It won’t take long becasue the coooking down is done before the applesauce is added.
From Amish Mennonite Cookbook http://www.amishcooking.com/Recipes/Recipes.htm

Honey Roasted Nuts

6 cups peanuts or any combination of pecans, almonds, cashews
1/2 cup Sue Bee Honey
1/3 cup margarine
1 tsp cinnamon
1 tsp salt (if using unsalted nuts)
Melt together honey and margarine. Pour over nuts and mix. Spread mixture on a cookie sheet and sprinkle with seasonings. Bake at 350 degrees for 15 to 20 minutes stirring several times until golden. Spread mixture onto waxed paper and cool completely. Break nuts apart and store in airtight container. Makes about 12 1/4 cup servings.
From Sue Bee Honey http://www.suebee.com/recipes.html

Cream-of-Whatever Soup Mix

(Makes equivalent of 9 cans)
2 c Powdered nonfat milk
3/4 c Cornstarch
1/4 c Instant chicken bouillon
2 tb Dried onion flakes
1 ts Basil leaves
1 ts Thyme leaves
1/2 ts Pepper
NOTE: 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! 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 a saucepan. Cook and stir until thickened. You can then add your own chopped mushrooms, chicken, or “whatever”! Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.
Source: The New American Diet, c1986
From Family First http://members.aol.com/_ht_a/bmvalen/kitchen.html

Chili Beans (Crock Pot)

1 lb. ground beef
1 medium onion, chopped
1 C tomato sauce
1 T chicken broth powder
1 1/2 C dried kidney beans
5 C water
3 T chili powder
1 1/2 tsp. salt
1/2 tsp. minced garlic
1 tsp. sugar
1/2 tsp. Tabasco
Brown beef and onion in skillet. Place beef mixture and remaining ingredients in crockpot. Mix well. Cover. Cook on high 10-12 hours.
From Food Storage Recipes - Latter-day Saints http://lds.about.com/religion/lds/library/foodstorage/blrecipes.htm

NurseHealer.com

http://web.archive.org/web/20011122212103/www.nursehealer.com/Recipes16.htm

Recipe File #16
Odd, Strange, Weird, Scary, and Unusual Recipes
Odd, Strange, Weird, Scary, and Unusual Recipes
(These might taste good; but I find them pretty peculiar.)

Fried Cat

1 cat, 2 to 3 pounds
1/2 GI canteen cup flour
2 GI mess kit spoons paprika
1-1/2 GI mess kit spoons salt
1/4 GI mess kit spoon pepper
1 GI canteen cup shortening
Cut cat in serving pieces. Blend flour, paprika, salt and pepper in a clean container. Shake 2 or 3 pieces of the cat at a time until well coated with flour. Save any left over flour for gravy. Heat shortening in a heavy pan. Place cat pieces in pan and brown slowly on all sides. Cover and cook slowly until cat is tender. Uncover about 15 minutes to crisp cat.
- From Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

Cold Jellied Tongue

1 medium-size tongue, about 3 lbs.
2 Tablespoons plain gelatin
1/4 cup cold water
2 cups broth from boiling tongue
Scrub tongue, and rinse well. Then fit tongue into a 3 or 4-qt. kettle. Add enough water to cover, then simmer until tender - 2 to 3 hours for a beef tongue. Take from the kettle, place in cold water and as soon as it can be handled comfortably, remove skin and roots; then return to the cooking water to cool. Press cooled tongue into mold, either round glass casserole or loaf-shaped pan. Soak gelatin in the cold water for 5 minutes, then stir it into the tongue broth which has been re-heated to boiling. When dissolved, season to suit taste with salt and pepper, and pour over the tongue in the mold. Chill until firm. Slice tongue thin, leaving the gelatin adhering. Garnish with cress, lettuce or parsley and serve very cold. 8 to 10 servings.
- From “The Modern Family Cook Book” by Meta Given (1953)

Yellow Jacket Soup

(Traditional Cherokee Recipe)
Ground-dwelling yellow jackets
Although the mention of “yellowjacket soup” immediately raises an eyebrow on those unaccustomed to such a food, it is actually a delicacy and should not be criticized until tried. Only the bravest should dare to try this dish!! Secure an entire nest of ground dwelling yellowjackets when it is full of grubs. Loosen all the uncovered grubs by heating and removing them. Heat the nest with the remaining grubs over a fire until the thin, paper-like covering parches. Pick out the yellowjackets and brown them over the fire. Cooked the browned yellowjackets in boiling water to make soup and season to taste.
Note: Yellow jackets are easily angered and swarm. Obtaining a nest of these insects should only be done under the most stringent of safety precautions and by people who are experienced in collecting insects. Those people with above average levels of allergy to stinging insects should not attempt this at all.
- From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

Roast Rabbit or Hare

Use young rabbits and hares, weighing 2 to 3 pounds. Do not eat those with unpleasant odors. They should be drawn and cleaned as soon as possible after killing but need not be skinned until time to cook. If purchased they are skinned by butcher. To skin, hang up by hind legs. Slit skin around first joint of hind legs. Insert knife and slit and loosen skin around legs and rump. With fingers pull tail and skin down over body until free. Cut off head and feet. Slit down front and remove entrails, reserving heart and liver. When ready to cook, wash thoroughly and dry. Boil heart and liver until tender. Chop fine and mix with poultry stuffing, dampened with water in which giblets were cooked. Stuff rabbit. Sew opening. Tie or fasten legs close to body with skewers. Place on side in roaster. Roast in hot oven (450 degrees F.) 15 minutes, turning once and basting frequently with melted butter or drippings. Reduce heat and continue cooking in moderate oven (350 degrees F.) 1 1/4 to 1 1/2 hours, basting every 15 minutes. Make gravy by adding a little flour, mixed to a smooth paste with cold water, to drippings, blending well. Allow 3/4 pound of rabbit per serving.
- From “The Lily Wallace New American Cook Book” Editor-in-Chief, Lily Haxworth Wallace (1958)

Rat Roulade

2 medium rats, dressed (cut off heads, paws and tails)
4 slices bacon, diced
1 onion, chopped
1-1/2 cups toasted bread cubes
2 tbsp. minced parsley
1/2 tsp. celery seeds
1/4 tsp. sage
1/2 tsp. salt
1/2 tsp. pepper
1 cup bouillon (1 cup water, 1 bouillon cube)
1 8-ounce can tomato sauce
Saute bacon with onion until onion is tender. Mix in bread cubes, parsley, celery seeds and sage. Season rats with salt and pepper. Stuff each rat with stuffing. Tie rats closed with strings by wrapping around bodies. Place in pan and pour bouillon over roulades. Cover pan and simmer 45 minutes to 1 hour or until rats are tender. Add tomato sauce and cover pan again. Cook for 30 minutes more.
- From Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

Horseradish

Horseradish roots
Salt
White vinegar
Scrape the outside of the horseradish roots until clean and drop them into cold water to prevent discoloration. Drain and chop in a food processor or in a blender with a little vinegar. Spoon into clean pint jars, filling them about two-thirds full. Add 1 teaspoon of salt to each jar, then fill with white vinegar. Close the jars and refrigerate.
- From “The Fannie Farmer Cookbook” (12th Edition) Revised by Marion Cunningham with Jeri Laber ISBN: 0-553-23488-9 (1979) (Published originally in 1896 under the title, “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer.)

Prickly Pear Syrup

12 Prickly pears
1/4 c Honey
Wash and cut each prickly pear into quarters, leaving the skins on. Place the fruit in a food processor and process until pulpy and thoroughly blended. Press the liquid through a fine sieve; discard skin and seeds. Put the prickly pear juice into a saucepan with the honey and bring to a boil over medium-high heat. Reduce the heat and let simmer 10 minutes, until the mixture has thickened. Remove from the heat and let cool. The syrup will thicken further as it cools. The syrup may be stored in the refrigerator for up to 1 week. Prickly pears have a sweet, tangy flavor that makes a delicious sryrp, excellent with the Pinon and Blue Cornmeal Hotcakes and also a wonderful topping for the Corn and Honey Pastel Ice or Picuris Indian Bread Pudding.
From “Native American Cooking,” by Lois Ellen Frank
- From Just Recipes http://www.melborponsti.com/index.htm

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/

Seal Spine

Boil the spine meat with garlic and onions, salt and pepper. until meat is tender. Boil approximately 45 minutes. Safe for consumption if the seal is fresh and properly prepared.
- From Chuda’s Kitchen (Ethnic Native American Food) http://www.geocities.com/Heartland/Hills/4414/recipe.htm

Barbecued Dog

Dress dog, removing any glands from under the legs. Take off all fat, if any. Cut into serving pieces and parboil in salt water for several hours until tender. Place on spit or grill and pour your favorite sauce recipe over the pieces. Grill, turning as needed to brown evenly. Baste with sauce throughout cooking. (improvised sauce: mix a GI canteen cup of tomato sauce or juice with a GI mess kit spoon of garlic powder, two GI mess kit spoons of worcestershire sauce and a dash of pepper)
- From Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

Chicken Pudding

Cut up one chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt and a little of the water in which the chicken was stewed. Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour. (Or till done)
- From Old Time Recipes http://64.66.168.65/old_time_recipes.htm

Raw Cactus Recipe

Ingredients: raw cactus, fresh from the garden
Yeah, I know that this sounds kinda odd, it did to me also, to eat raw the pads of the plants. But there are some varieties that are actually pretty tasty when harvested very young, tender and succulent. They have an interesting snap and crunch to them, much more than one would expect. Sliced into one inch strips they are an intriguing item on the dinner plate. These must be freshly harvested leaves for this, not canned. For fresh eating I cannot more highly recommend Nopalea Grande Freshly picked organic cactus leaves.
- From Rivenrock Gardens Cactus Recipe Page http://www.rivenrock.com/recipes.html

Clear FINE Orange Jelly

Take four large calves feet, singed, but not skinned. Boil them in a gallon of clear, soft water until the liquid is reduced to one quart and the meat has dropped from the bones. Strain it into a pan, cover it, and set it stand until the next morning. It should be a firm cake. Take a knife and carefully remove the fat from the top of the cake and all the sediment from the bottom. Press some clean, soft blotting paper upon it to remove all remains of greasiness. Then cut the cake of jelly into slices and put them in a porcelain-lined preserving kettle. Add to them a pound and a half of loaf sugar, broken up, a pint of strained orange juice, and the yellow rind of four oranges, pared thin and cut into strips. Beat slightly the whites of six eggs and add them to the mixture along with the shells of three of them, crushed small. Set the kettle over a clear fire and stir until you see all indications of scum beginning to rise. Then quit stirring immediately or the jelly will be cloudy. After it has come to a boil, simmer it ten minutes and pour the whole into a clean jelly bag; place a white pan beneath for the jelly to drip into. Take care not to squeeze the bag or the clearness of the jelly will be irrevocably destroyed. If it is not clear after the first running through, empty the bag, wash it clean, return the jelly to it, and let it drip again. Repeat this, if necessary, until it is quite bright and transparent. When it has congealed and become firm, put it in a glass bowl and break it up. If you wish to put it in molds, put the jelly in them, but not until it is quite clear. The oranges should be ripe, highly colored, and rolled under the hand to increase the juice.
- From Oddible Edibles http://www.ioa.com/~stanner/oddcook.htm

Bug Blox

2 large packages gelatin
2 1/2 cups boiling water (do not add cold water)
Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.
- From Iowa State University’s Tasty Insect Recipes http://www.ent.iastate.edu/misc/insectsasfood.html

Pigs Ears (Schweinsohren), Germany

Simmer the presoaked ears in clean water for 2 hours and then dry them. Brush with melted butter; season with nutmeg, chopped marjoram, salt, and pepper. Coat with bread crumbs and fry until golden brown in hot lard. Serve with caper sauce.
- From Julie’s Favorite Recipes http://www.eskimo.com/~baubo/jreci.html

Grape Catsup

Five pounds grapes (cooked and rubbed through a seive)
Two pints of vinegar
Three pounds of sugar
One tablespoon ground cinnamon
One teaspoon cloves
One teaspoon allspice
One teaspoon pepper
Half (1/2) teaspoon salt
Boil ingredients until thick
- From Planet Ketchup http://www.ketchup.wonderland.org/

Scrapple

1 hog’s head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)
Separate one hog’s head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skimm grease carefully from the surface; remove meat. chop fine, and turn liquor. Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.
- From Utterly Outrageous Recipes - The Gross But Tasty Food Page http://www.zapitalism.com/zap/food.html

Mealworms “Natural Style”

As many mealworms as you can sanely eat
Open mouth. Insert live mealworms. Chew. Swallow.
- From Edible Insects http://www.eatbug.com/

Genuine Haggis

1 sheep’s stomach bag plus the pluck (lights, liver and heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 large Onions, chopped
Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings.
- From Haggis Recipes http://www.smart.net/~tak/haggis.html

Fresh Halibut Heads and Backbone

(An old Kwakuitl recipe, as narrated in the Kwakuitl language by Elie Hunt and translated into English by her husband, George Hunt, circa 1908.)
Sometimes the woman boils the heads (of halibut) and invites the friends of her husband. When the men are invited, his wife takes the halibut heads and puts them on a log on the floor. Then she takes an ax and chops them in pieces. The pieces are not very small. Then she puts them into a kettle. Then she takes the backbone and breaks it to pieces. Then she also puts it into the kettle. As soon as the kettle is full, she takes a bucket of water and empties it into it. The water hardly shows among them when she puts it on the fire. She does not touch it; but when it has been boiling a long time, she takes it off. Then she takes here large ladle and also dishes, and she dips it out into the dishes with her large ladle. As soon as all the dishes are full, she takes her spoons and gives one to each guest, an she spreads a food-mat in front of them. As last she takes up the dish and puts it down in front of her guests. Immediately they all eat with spoons; and after they have eaten with spoons, the wife of the host takes other small dishes and puts them down between the men and the food-dish. This is called “receptacle for the bones.” As soon as the guests find a bone, they throw it into the small dish; and they keep on doing this while they are eating. After they have finished eating with
spoons, they put their spoons into the dish from which they have been eating. Then they take the small dish in which the bones are, and put it down where the large dish had been, and they pickup the bones with their hands and put them into their mouths and chew them. Therefore this is called “chewed;” namely, boiled halibut-head. They chew it for a long time and suck at it; and after they finish sucking out the fat, they blow out the sucked bones; and they do not stop until all the bones have been sucked out. They the woman takes the small dishes and washes them out, and she pours some water into them down again before the guests. Then they wash their hands. As soon as they have done so, they drink; and after they have finished drinking, they go out. Then they finish eating the halibut-heads. Halibut-heads are not food for the morning, for they are too fat. They only eat them at noon and in the evening, because they are very fat; that is the reason why they are afraid to eat them, that it makes one sleepy.
- From Kwakuitl Recipes (Genuine Kwakuitl Indian recipes from NW Coast circa 1914.) http://www.hallman.org/indian/recipe.html

Deep Fried Field Rat

4 mature rats or 8 small rats
10-15 garlic cloves, crushed
2 tbs. salt
1/2 tsp. pepper
Skin and gut the rats, removing the head and toes. Mix garlic, salt, and pepper into a paste, spread on the meat, then place in direct sunlight for 6 to 8 hours, until dry. Fry in deep vegetable oil for about 6-7 minutes, until crispy and yellow in color. Serve with sticky rice, sweet-sour sauce, fish sauce, or a hot chili paste, and raw vegetables.
From “Strange Foods: Bush Meat, Bats, and Butterflies, an Epicurean Adventure Around the World” by Jerry Hopkins; photos by Michael Freeman, North Clarendon, VT: Tuttle Publishing, 1999
- From Recipes of the Damned (Real scary recipes from real scary vintage cookbooks.) http://www.batemania.com/recipes/

Papaya Peach Kudzu Pudding

1-2 fresh peaches, blanched*, and sliced
3 cups of peach juice
1/2 cup papaya concentrate
2 cups of soy milk
5 Tbsp. Kudzu
*Blanching: Skins can be removed from peaches by boiling some water. Turn water off and put peaches in. Let them stand about 5 minutes...skin should easily peel off.
1.Dissolve kudzu in a small amount of the peach juice or water.
2.Combine in a saucepan with other ingredients and cook over a medium flame till the pudding thickens.
3.Stir well so that the mixture does not stick to the bottom of the pan. Pudding will thicken more when cool.
- From MightyNatural.com http://www.mightynatural.com/

Parrot Pie

12 Parakeets *
6 Thin slices of lean beef, 4
4 Rashers of bacon, 3
3 Hard-boiled eggs
1/2 tsp. Finely chopped parsley
1/4 tsp. Dried parsley
Finely grated lemon peel
Salt & pepper
Puff paste
Flour
* Parakeets are a small, long-tailed tropical parrot.
Prepare the birds, and truss them like a quail or any other small bird. Line a pie-dish with the beef, over it place 6 of the paraquets, intersperse slices of egg, parsley and lemon-rind, dredge lightly with flour, and season with salt and pepper. Cover with the bacon cut into strips, lay the rest of the birds on the top, intersperse slices of egg, season with salt and pepper, and sprinkle with parsley and lemon-rind as before; three-quarter fill the dish with cold water, cover with puff-paste, and bake in a quick oven.
Time: About 2-1/2 hours. SUFFICIENT for about 12 persons.
From Mrs. Beeton’s All About Cookery, Ward, Lock & Co., Limited, date unknown.
- From SOAR http://soar.Berkeley.EDU/recipes/weird/recipe5.rec

Kangaroo Tail, Curried

1 Tail
2 oz. Butter
1 Tbs. Flour
1 Tbs.Curry powder
2 Onions, sliced
1 Sour apple cut into dice
1 Tbs. Lemon juice
3/4 pt. Stock
Salt
Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for a few minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least 20 minutes, stirring frequently. Add the stock, bring to the boil, stirring meanwhile, and replace the tail in the stewpan. Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice.
Time: from 2 to 3 hours. Yield: 6 servings.
From “Mrs. Beeton’s All About Cookery”, Ward, Lock & Co., Limited, date unknown.
http://www.interlog.com/~rosewood
- From Astray.com Recipes http://www.astray.com/recipes/

Rocky Mountain Oysters (Montana Tendergroin)

2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)
Split the tough skin-like muscle that surrounds each “oyster.” (use a sharp knife) You can also remove the skin easily if the “oysters” are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain. Transfer to large pot. Add enough water to float “oysters” and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each “oyster” into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced “oyster” to taste. Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust). Place into hot cooking oil. Add Louisiana Hot Sauce to cooking oil (it’ll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).
- From Testicle recipes, montana tendergroin, rocky mountain oysters and fries http://www.funlinked.com/testicle/recipe.html

Frozen Ramen on a Stick

Cook ramens. Drain and mix in flavor packet. Transfer to paper or plastic cups and add a popsicle stick to each. Freeze. Makes a great after-school snack.
- From Ramen Recipe Page http://www.mattfischer.com/ramen/recipe.html

Boiled Reindeer Head

Skin and wash the head. Then chop it in quarters, splitting it between the eyes with an axe. Cover with cold water and boil until soft. It can also be roasted in an open pan in an oven very slowly.
- From Axe-Woodsman Cookbook http://www.visi.com/~wick/axe/cookbook.html

French Fried Skunk

If you want to surprise folks here is how to do it. The meat is darker than rabbit so tell guests it’s wild turkey.
2 skunks,skinned and cleaned
1 tablespoon salt
water to cover
2 cups vegetable oil for frying
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Place a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until meat is tender, about 35 to 40 minutes. Remove all the scum that rises to the surface. Make a batter by Mixing together the egg yolks, milk, flour, salt and baking powder. Mix thoroughly until batter has the consistency of cake batter. Heat the vegetable oil in a deep fryer at 360 degrees F. Dip the pieces of skunk in the batter, then fry them in the deep fryer until golden brown. Drain well and serve.
- From Buckskinner Cookbook http://www.coon-n-crockett.org/cookbook.htm

Sheep’s Head Soup

Head, liver and lungs of 1 sheep
4 qts. water
Onion
Carrots
Turnips
1/2 lb. pearl barley
Pepper and salt
Cloves
Marjoram
Parsley
Thyme
Butter
Flour
1/2 c. sherry
Sheep’s heart (optional)
Cut the liver and lights [lungs] into pieces, and stew them in four quarts of water, with some onion, carrots and turnips; half a pound of pearl barley, pepper and salt, cloves, a little marjoram, parsley, and thyme. Stew all these until nearly sufficiently cooked, then put in the head, and boil it until quite tender. Take it out, and strain everything from the liquor, and let it stand until cold, them remove the fat from the top. Before serving it must be thickened with flour and butter, as though it were mock turtle. A wineglassful of sherry should be put into the tureen before the soup is poured in. The heart cut into small pieces with rump steak makes an excellent pudding.
- From Godey’s Lady’s Book, 1863
- From The Civil War Cookbook Online
http://www.civilwarinteractive.com/cookbooksoups.htm

NurseHealer.com

http://web.archive.org/web/20011122212601/www.nursehealer.com/Recipes17.htm

Recipe File #17
Quinoa Recipes

Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small “tail” that lends a pleasant crunch. The Mother Grain of the Incas has been grown in the Andes of South America for centuries. Quinoa is a small seed about the size of millet. It is very high in protein and is closer to the United Nation’s FAO ideal balance for amino acids than any other common cereal grain. Quinoa is high in essential amino acids: lysine, methionine, and cystine, which are particularly important for vegetarian diets and in correcting deficiencies in legume diets. Quinoa is high in calcium, phosphorus, iron, vitamin E and some of the B vitamins. Colorado-grown Quinoa has a rich, delicate, nutty taste and can be substituted for nearly any grain in almost any recipe. Quinoa is quick and easy to prepare and expands about three times when cooked. More about Quinoa

Quinoa Basic Cooking Instructions

Because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear. Combine 1/2 cup quinoa with 1 cup water and simmer for 15 minutes or until tender. For a nuttier taste, toast the quinoa in a hot dry pan for about 5 minutes before cooking.
- From FatFree.com
http://www.fatfree.com/foodweb/food/quinoa.html

QUINOA (Basic Recipe)

2 cups water
1 cup Quinoa
Rinse Quinoa thoroughly, either by using a strainer or by running fresh water over the Quinoa in a pot. Drain excess water. Place Quinoa and water in a 1 ½ quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed (about 15 minutes). You will know that the Quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.
- From White Mountain Farm
http://www.whitemountainfarm.com/

Quinoa Spoon Bread (Nachinka)

1 small onion, chopped
1 c. Northern Quinoa
l tsp. sugar
4 well-beaten eggs
1 tsp. baking soda
1/4 lb. butter/marg.
1 tsp. salt
1 qrt. warm milk
1 tsp. cinnamon
Fry the chopped onion in butter until golden brown. Turn the heat to low. Add NorQuin Brand Quinoa right out of the package into the butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the quinoa starts to thicken.
Remove from heat. Add the well-beaten eggs and baking soda and cinnamon. Mix well and place in a casserole dish. Bake in a 325degree oven for 1 hour.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Banana Cake Quinoa

2 1/2 c. NorQuin Quinoa, cooked
2 c. Brown Sugar
3/4 c. vegetable oil
1 1/2 c. sour milk/buttermilk
1 Tbsp. baking soda
3 eggs
4 c. oatmeal
3 c. white flour
2 tsp. cinnamon
2 tsp. baking powder
4 bananas, mashed
Topping:
1/2 c. nuts, chopped
1 tsp. cinnamon
1/2 c. sugar
Beat together the sugar, milk, oil and eggs. Add the Quinoa. Combine oatmeal and bananas. Mix well. Add to Quinoa mixture. Combine flour, baking soda, baking powder and cinnamon. Add to Quinoa mix. Pour into a 9”x13” cake pan or 24 muffin cups and sprinkle with mixed topping ingredients. Bake at 350 for 40 min~cake, 20 min.~muffins.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Butter Tart Slice

Base:
1/2 cup margarine
2 tbsp. icing sugar
1 1/2 cup quinoa flour
Cream butter and sugar, add flour. Pat in 8” x 8” pan. Bake at 350ø.F for 5 minutes.
Filling:
1 1/2 cups brown sugar
2 eggs, beaten
1 tsp vanilla
1 tbsp vinegar
1 cup raisins
1/4 cup butter or margarine (melted)
Mix together and pour over base. Bake at 350 F for 30 to 40 minutes until set.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Chipits Cherry Jewel Bars

1 1/4 cup quinoa flour
2/3 cup brown sugar
3/4 cup margarine
1 egg
1/2 tsp salt
1 1/2 cup salted mixed nuts
1 cup chocolate chips
1 1/2 cup halved green and red cherries
To make base: combine flour with 1/3 cup brown sugar. Cut in margarine to make coarse crumbs. Press into 10 x 15” pan. Bake at 350 F for 15 minutes.
For filling: Beat egg slightly and stir in remaining 1/3 cup brown sugar and salt. Add nuts, cherries and chipits. Toss lightly to coat. Spoon fruit mixtures evenly over baked layer. Press firmly. Bake an additional 20 minutes.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Norquin Quinoa Fruit Bars

Part A (Granola mixture):
8 cups rolled oats
1 cup wheat germ
1 cup slivered almonds
1 cup sunflower seeds
1 cup sesame seeds
2 cups soaked quinoa (1 cup to 1 l/2 cups water, 2 hours)
1 cup coconut
1 cup oil
1 cup honey
Melt oil and honey in saucepan. Stir in ingredients and toast in oven at 250 degrees F for 1 hour. Stir occasionally. Store in a plastic bag.
Part B:
4 cups granola mixture
1 cup raisins
1 cup chopped dates (optional)
1/2 cup whole wheat flour
2 cups fruit juice or water
1 tsp salt
2 tsp lemon extract
1 tsp vanilla
1 banana
2 cups Quinoa cooked
2 cups cooked dried fruit mixture
To make dried fruit juice: thoroughly wash and then cook dry fruit package with 4 cups of water. Cook 1 1/2cups of quinoa with 2 cups of fruit juice from cooking with dry fruit. In blender add 1/2 cooked quinoa and raisins, then add banana, dates and dried fruit and more fruit juice (if necessary) to make a thick mixture. Stop the blender and push the mixture with a spoon until thoroughly blended. Pour into a bowl, add remaining 1/2 cup of raisins and 1 cup of cooked quinoa and the granola mixture. Pour into a large well greased and floured glass cake dish. Bake at 400 degrees F. for 15 minutes.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Norquin Quinoa Granola Bars

Step 1 (Granola mixture):
8 cups rolled oats
1 cup wheat germ
1 cup slivered almonds
1 cup sunflower seeds
1 cup sesame seeds
2 cups soaked quinoa(1 cup to 1 1/2 cups water. 2 hours)
1 cup coconut
1 cup oil
1 cup honey
Melt oil and honey in saucepan. Stir in ingredients and toast in oven at 250 degrees F for 1 hour. Stir occasionally. Store in a plastic bag.
Step 2:
3 1/2 cups of granola mixture
1/2 cup melted margarine
1 can sweetened condensed milk or fruit juice
1 1/4 cups chocolate chips (optional)
l 1/4 cups raisins (optional)
Mix all ingredients together. Spread on a greased, foil lined, large cookie sheet. Bake at 325 degrees F. for 15 to 20 minutes. After cooled. cut and wrap individually, like a chocolate bar. Freeze until needed.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Quinoa Waffles

1 cup quinoa flour
1 1/4 white flour
4 teaspoons baking powder
3/4 teaspoons salt
1 1/2 tablespoons sugar
2 beaten eggs
2 1/4 cups milk
1/2 cup salad oil
Sift together dry ingredients. Combine remaining ingredients and add just before baking, beat until only moistened. Batter will be thin. Bake in preheated waffle iron. Makes 10 to 12 waffles. The quinoa flour adds a nutty flavour and the waffles stay fresh longer than made with regular flour. If you are a celiac or are on a gluten-free diet, the pancakes can be made with l00% quinoa flour (2 1/4 cups) for a delicious breakfast treat.
- From Northern Quinoa Corporation
http://www.quinoa.com/recipes.htm

Quinoa with Sun Dried Tomatoes

1 c quinoa
1 tsp butter
8 sun-dried tomatoes (not oil-packed), diced
2 shallots, minced
1 clove garlic, minced
2c stock or water
pinch of cayenne pepper
2 Tbsp chopped fresh parsley
salt & freshly ground black pepper
Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper. Serves : 4

- From Newsgroup: rec.food.recipes

Herbed Quinoa

1 c Quinoa; thoroughly rinsed
2 c ;Water
1 ts Salt
1/4 c Olive oil
1 md Garlic clove; peel and mince
Freshly ground black pepper
1/2 c Fresh basil, packed* or
1/4 c Fresh tarragon plus
2 tb Fresh thyme
*If the listed herbs are unavailable, substitute an equal amount of parsley, or 1 ts. dried thyme, basil or oregano.
Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a boil over medium-high heat. Reduce heat to medium, cover partially so the steam can escape, and cook at a slow boil until grains have doubled in size, become translucent, and are cracked open so that the spiral germ of the grain is visible, about 12 minutes. If necessary, continue cooking, uncovered, until all the liquid has been absorbed or has evaporated, which may take 1 more minute. While quinoa is cooking, combine olive oil, garlic and a generous amount of pepper in a warmed medium-size bowl. Just before the quinoa is cooked, coarsely but neatly chop basil leaves and mix them into the olive oil mixture. When quinoa is ready, add it to the olive oil, tossing until it is thoroughly combined. Check seasonings and serve immediately. Nice accompaniment to steamed fish or to roasted meats or poultry. Or serve as a main course along with a variety of vegetables and salads. Yield: 4 servings
- From “Farm House Cookbook” by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pg. 241. ISBN 0-89480-772-2.

Quinoa Basic Cooking Instructions

1 c Quinoa
2 c Water
Rinse quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot. Drain. Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible. Yield: 4 cups.
- From Recipe on 12 oz. box of Ancient Harvest brand quinoa. Distributed by Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505.

Hot Quinoa Breakfast Cereal

1 c Quinoa
2 c ;Water
1/2 c Apples; thinly sliced
1/3 c Raisins
1/2 ts Cinnamon
Milk or cream
Honey or brown sugar
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar. Yield: 5 servings.
- From Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505.

Quinoa Corn Chowder

1 tb Oil
1 lg Onion; chopped
2 Garlic cloves; minced
1 lg Potato; peeled and cubed
3 c Corn kernels
1/2 c Uncooked quinoa
4 c Vegetable stock
1 Bay leaf
2 c Milk (Pat used soya milk or Rice Dream)
1/2 c Diced red pepper
2 tb Fresh dill or 1 tsp. dried
Salt and pepper; to taste
Saute the onion, garlic, corn, red pepper, potato and quinoa. Add stock and the bay leaf and simmer 30 minutes. Add milk and seasonings and heat. Remove bay leaf. Garnish with parsley or dill.
- From Perry Lowell’s Skateboard BBS

Quinoa and Wehani Rice

2 c Dry quinoa
2 c Wehani rice*
Water
*This is a Lundberg “brand” resembling a cross between brown rice and wild rice.
Throw it all in your rice cooker, mix and wait until done. This is a nourishing switch from the traditional beans and rice. Quinoa has a good amino profile.
Serving suggestions: Add roasted red, orange and green peppers. Bring it for lunch with a roasted red pepper half on top. Stir fry with onion and garlic in olive oil. Sprinkle with Mrs. Dash. Use as a replacement to a bed of rice. Sprinkle with sweetener or moist prunes.
Alternatives: Substitute sweet rice for 1 c. of the wehani.
- From rec.food.veg.cooking newsgroup

Quinoa Pudding

2 c Cooked quinoa
3 c Milk
1/3 c Honey or 1/2 c brown sugar
3 Eggs; beaten
1/8 ts Salt
1 tb Butter
1 ts Vanilla
1/2 c Raisins
1/2 c Shredded coconut
1/2 c Ground almonds or walnuts
1/2 ts Cinnamon
1/2 ts Lemon or orange rind; grated
1 ts Lemon juice
Combine all ingredients. Pour into a greased baking dish or greased individual custard cups. Bake at 350 F. until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Yield: 4 to 6 servings.
(The brochure says: “This recipe was borrowed from an old favorite that originally called for rice. We think you’ll find quinoa substitutes nicely in almost any recipe originally designed for rice.”)
- From Quinoa Corporation’s Ancient Harvest brand recipe booklet

Curried Quinoa

2 tb Unrefined oil
1 Garlic clove; pressed
1 sm Onion; minced
1/2 c Chopped green pepper
1/4 ts Curry powder; or to taste
1/2 ts Salt
1/2 c Raisins
4 c ;Water
2 c Quinoa
Heat a 2 qt. soup pot. Add oil and saute garlic, onion and then pepper. Add curry and salt. Cover and cook for a few minutes. Add raisins and water. Cover and bring to a rapid boil. While water and vegetables are heating, toast the quinoa in a thin skillet for about 10 minutes while stirring continuously. Add quinoa to boiling water. Cover, reduce heat and simmer for 15 to 20 minutes. With a damp wooden spoon, mix from top to bottom. Cover and allow to rest for an additional 5 to 10 minutes. Combine all ingredients. Serve with your favorite Indian dishes. Yield: 5 servings.
- From Quinoa Corporation’s Ancient Harvest brand “Vegetarian Entrees” brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.

Quinoa, Leek and Tofu Casserole

1 1/2 c Tofu
2 ts Sesame oil
1 Garlic clove; pressed
1 Leek; chopped
2 c Cooked quinoa
1 ts Salt or 2 tsp. shoyu
1 ds Pepper
Unrefined vegetable oil
1 c Bread crumbs
1 c Milk (dairy or soy)
1/2 c Cheese; grated
Working with 1/2 c. tofu at a time, squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek; saute until lightly browned. Add quinoa and then tofu; saute each for 2 minutes. Season with salt and pepper. Oil casserole. Add 1/2 c. bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake at 350 F. for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. Yield: 5 servings.
- From Quinoa Corporation’s Ancient Harvest brands “Vegetarian Entrees” brochure, Brochure prepared by Rebecca Theurer Wood.

Buckwheat and Quinoa

4 c Water
1/8 to 1/4 tsp. sea salt
1 c Unroasted buckwheat
1 c Quinoa
Place water and salt in a 1 1/2 qt. saucepan and bring to a boil. While water is heating, place buckwheat in a wok or skillet and toast, over a high flame while stirring continuously, until it turns an amber color and emits a deep aroma. Set aside. Toast quinoa until it turns a shade darker in color, about 10 minutes. When water is boiling, add quinoa first and then slowly add the buckwheat (or the water will bubble over the pot). Reduce heat to low, cover and allow to simmer until all of the water is absorbed (15 to 20 minutes). Remove from heat and allow to rest for 5 to 10 minutes. With a damp wooden spoon, gently mix the grain from top to bottom while still in the pot. Cover again and allow to set for 5 to 10 minutes. Place in a serving bowl (preferably wooden) and serve. Yield: 6 cups.
(The brochure says: “Buckwheat, the most warming and hearty of grains, combines with lighter quinoa to form an unbeatable duo that’s especially suited to cold weather fare. This combination may be used for breakfast, lunch or dinner. For a simple breakfast or lunch, enjoy it plain. For dinner, you may wish to serve it with a tasty sauce.”
- From Quinoa Corporation’s “Ancient Harvest” brand “Vegetarian Entrees” brochure, Brochure prepared by Rebecca Theurer Wood.

Sopa de Quinoa y Tomate (Quinoa and Tomato Soup)

1 tb Unrefined oil
1 ts Fresh cilantro; minced
1 Garlic clove; pressed
1 Onion; diced
1/2 Green pepper; chopped
2 Celery stalks; chopped
1 c Tomato; chopped
Salt and pepper; to taste
6 c Stock*
1/2 c Quinoa
Scallions; to garnish
1/4 c Grated cheese; to garnish
*Vegetable, fish or chicken.
Heat a 2-qt. soup pot. Add oil and saute cilantro, garlic, onion, pepper, celery and then tomato. Add salt and pepper. Add stock and bring to a boil. Add quinoa and return to a boil. Cover, reduce heat and simmer for 45 minutes. Garnish each bowl with scallions and cheese. Serve hot. Yield: 6 servings.
- From Quinoa Corporation’s “Ancient Harvest” brand “Vegetarian Entrees” brochure, Brochure prepared by Rebecca Theurer Wood.

Quinoa Stuffed Tomatoes

4 lg Tomatoes
Salt (opt’l.)
4 to 6 scallions; minced
2 Garlic cloves; minced
2 tb Olive oil
2 tb Chopped parsley
2 tb Chopped capers
2 tb Chopped almonds
3 tb Chopped currants or raisins
2 c Cooked quinoa
2 tb Grated fresh Parmesan
Slice tops off tomatoes. Remove pulp and seeds and discard. Salt tomatoes lightly if desired and turn upside down to drain. Set aside. Saute scallions and garlic in olive oil, then stir in parsley, capers, almonds and currants or raisins. Add quinoa or bulgur and combine thoroughly. Stuff mixture into tomato shells and sprinkle with cheese. Bake 15 minutes at 350 F. Yield: 4 servings.
- From “Vegetarian Times”, June 1988

Quinoa with Vegetables

(Always rinse quinoa well before cooking to get rid of a bitter substance which coats the seeds.)
1 cup uncooked quinoa
2 cups water
2 tsp. olive oil
1 cup chopped onion
1 cup chopped red and/or green bell pepper
1 large clove garlic, minced
1 package (10 oz.) frozen mixed vegetables*
1/4 tsp salt or to taste
1/8 tsp ground black pepper or to taste
1 Tbs. chopped cilantro
Rinse quinoa in a strainer under running water and drain. Place the quinoa and 2 cups water in a 2-quart sauce pan; bring to a boil. Reduce heat and simmer, stirring occasionally, until quinoa is translucent (about 10 minutes). Let stand 10 minutes. Drain, if necessary. Meanwhile, heat oil over medium heat in a large skillet. Add onion and peppers and cook, stirring often, until crisp tender (about 4 minutes). Add garlic and cook, stirring, for 30 seconds. Add mixed vegetables, salt and pepper; cook, stirring, until vegetables are tender-crisp, about 5 minutes. Add cilantro and cooked quinoa; heat through. Serves 6.
* Frozen mixed vegetables are a convenient, time-saving addition to this recipe. You can also substitute any combination of sautéed vegetables such as zucchini, carrots, and celery. For a more traditional dish, substitute 1 1/2 cups cooked black beans and corn.
- From American Institute for Cancer Research
http://www.aicr.org/quinoa.htm

Basil and Sun-dried Tomato Bread (for Bread Machine)

2-1/4 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa
3 tablespoons instant powdered milk
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes
1 teaspoon salt
1-1/4 cups water
1 cup boiling water to cover
In a small bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces. Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start. Makes 1 - 1 1/2 pound loaf ( 12 servings).
- From AllRecipes.com
http://breadrecipe.com/az/basilandsundriedtomatobrea.asp

Quinoa Pudding

1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract
Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm. Makes 2 servings.
(This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup.)
- From AllRecipes.com
http://vegetarianrecipe.com/az/qinpdding.asp

Quinoa Salad with Beets and Fennel Viniagrette

6 beets, trimmed
1/4 cup red wine vinegar
1/4 cup minced shallots
2 teaspoons fennel seeds, crushed
3/4 cup olive oil
1 1/2 cups quinoa
3 cups crumbled feta cheese
1 fennel bulb, trimmed, thinly slice
2 cups chopped fresh arugula
Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad. Yield: 4 to 6 servings.
- From Food Network
http://www.foodtv.com/recipes/re-c1/0,1724,4285,00.html

Plain Boiled Quinoa

1 pound (2 1/4 cups) quinoa
2 1/2 quarts water
Salt
Set quinoa in a bowl of cold water and wash it by rubbing it between your hands. Drain and repeat the process until the water is clear. Transfer the rinsed quinoa to a saucepan and cover with water and some salt. Bring the liquid to a boil, lower the heat and boil, uncovered, for 10 minutes or until all the grains are translucent. Take care not to overcook. Drain the quinoa immediately but do not cool under cold water or the grain will be waterlogged. If not eating right away, transfer the quinoa to a cloth lined baking pan and fluff up with two forks to help cool the grain a little faster. Yield: 7 cups
- From Food Network
http://www.foodtv.com/recipes/re-c1/0,1724,1582,00.html

Cream of Quinoa Mushroom Soup

2 tablespoons unsalted butter
2 tablespoons minced shallots
8 ounces mushrooms, wiped clean and finely chopped
1 cup cooked quinoa
3 cups chicken broth
1/2 cup heavy cream, half and half or evaporated low fat milk
Salt and freshly ground black pepper
1/4 cup chopped fresh dill
Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill. Yield: 4 servings
- From Food Network
http://www.foodtv.com/recipes/re-c1/0,1724,1585,00.html

Stir Fry of Quinoa and Vegetables

1/4 cup olive oil
1 carrot, peeled and cut into 1/4inch dice
1/2 red, green and yellow bell pepper, cut into 1/4inch dice
1 stalk celery, cut into 1/4-inch dice
1 minced clove garlic
1 cup canned black beans, drained and rinsed
2 cups cooked quinoa
Salt and freshly ground black pepper
1/2 cup chopped roasted pecans
2 tablespoons minced fresh mint
Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint. Yield: 4 servings
- From Food Network
http://www.foodtv.com/recipes/re-c1/0,1724,1586,00.html

Quinoa Stuffing

3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or water
3 cups quinoa (organic if possible)
In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20-30 minutes or until the grains are soft in the center. Serve. Yield: 4 servings.
- From Food Network
http://www.foodtv.com/recipes/re-c1/0,1724,2932,00.html

Quinoa and Fig Pudding from Delicious Magazine

Similar to rice pudding in both texture and appearance this comforting quinoa and fig dessert may be served as a treat with whipped or sweet cream—or, tyr it for breakfast, topped with yogurt.
3 Tbs unsalted butter, softened
1/4 cup vanilla cookie crumbs or ground nuts
1/2 cup maple sugar or organic sugar
2 large eggs, lightly beaten
2 cups milk or soy milk
1 Tbs pure vanilla extract
1 tsp ground cinnamon
1 pinch salt
2 cups cooked quinoa
1/2 cup chopped figs
1/2 cup hazelnuts, chopped and toasted
freshly ground nutmeg
Preheat oven to 350°F. Use 1 Tbs of butter to grease a 1 1/2-quart baking or soufflé dish or 6 individual ramekins. Coat buttered surface with cookie crumbs or ground nuts. Set aside. Cream the remaining butter and sugar. Stir in eggs, milk, vanilla, cinnamon, and salt until blended. Add quinoa, figs, and hazelnuts. Mix throughly. Pour pudding mixture into baking dish. Grate a little nutmeg over the top. Place in preheated oven and bake for 50 minutes or until just barely set. Remove from heat and allow to cool for 10 minutes. To serve, spoon pudding from casserole or loosen edges with a knife and invert onto serving plate. Serves 4-6.
- From French Broad Food Coop
http://www.fbfc.com/recipe/Quinoa%20and%20Fig%20Pudding%20from%20Delicious%20Magazine.htm

NurseHealer.com

http://web.archive.org/web/20020209225746/www.nursehealer.com/Recipes19.htm

Recipe File #19
Kamut® Recipes

Sylvia’s Kamut® Birthday Cake

3 cups kamut® flour
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1/2 teaspoon vanilla extract
3/4 cup vegetable oil
2 cups water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. In a large bowl, combine flour, sugar, baking powder, soda and salt. Make a well in the center and add eggs, vanilla, oil and water. Mix until smooth. Pour batter into 10 inch round cake pan. Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool before frosting.
Note: Kamut® is the ancient Egyptian word for ‘wheat’. Thought to be the great-granddaddy of modern wheat, kamut® is grown in limited amounts today, but should be available at your local health food store. This yellow cake is moist and light and works well with a milk and powdered sugar glaze.Makes 1 - 10 inch round pan ( 12 servings).
From Cake Recipe http://www.cakerecipe.com/

Basic Wheat Berries & Kamut®

3 c. Wheat or Kamut® Berries
10 1/2 c. vegetable broth
1 fresh bay leaf
1 tsp. dry thyme
1/2 tsp. white pepper, freshly ground
1 tsp. sea salt
Sort through berries and remove any damaged grains or foreign material. Rinse well. In a heavy stockpot, toast berries until dry and golden over medium to low heat. It is important to stir often. Add remaining ingredients. Bring to a boil. Reduce to a simmer. Cook until tender but not bursting or mushy. Appx. 1hr.
From - Grain Recipes - VeggieChef http://veggiechef.net/recipes/grains.htm

Kamut® Carob Brownies

1/2 cup margarine
1/2 cup honey
12 oz. carob (meas.)
1 tsp. vanilla
4 eggs, separated
1/4 tsp. salt
1 cup Kamut® brand flour
Preheat oven to 350 degrees. Melt together: margarine, honey, carob drops, vanilla. Allow to cool a bit. Add: beaten egg yolks, salt and flour. Whip egg whites until stiff. Fold into mixture. Pour into 10x7x1 3/4” baking dish. Bake 30 min. We use carob drops sweetened with date sugar, non-dairy type. Kamut® brand flour had good gluten content. It has a texture between stone ground flour and corn meal. It is heavier than regular wheat flour, so use less than usual in your recipes that call for wheat flour in order to keep it light. Vitamin C and cream of tartar both are raising agents, as they make gluten more elastic.
From Kamut.com http://www.kamut.com/

Kamut® Vegetable Salad

1 cup whole grain kamut®
3 cups water
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped red cabbage
1/2 cup diced red peppers
1/4 cup diced green onions
1/4 cup diced red onion
2-4 tablespoons fresh chopped cilantro
Balsamic Vinaigrette:
1 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar — (to 2 tsp)
salt & pepper to taste
Place kamut®, water, and salt in slow cooker. Set on low and cook 8 to 9 hours. Allow grains to cool thoroughly. Mix in celery, cabbage, peppers, red and green onion, and cilantro. Make vinaigrette to moisten.
Balsamic Vinaigrette: Mix all ingredients to together in a food processor or blender. Taste and add additional seasonings to your personal taste. Serves 8.
Posted to the Veg-Recipes list
From Vegetarian Cuisine http://www.vegetarian.about.com/food/vegetarian/library/crockpot/blkamutsalad.htm

Banana Nut Kamut® Bread

2 eggs, separated
1/2 cup oil
1/4 cup honey
1 1/3 cup mashed bananas
1/2 tsp. cream of tartar
1/2 tsp. baking soda (optional)
1 1/2 cups Kamut® brand flour
1/3 cups chopped walnuts
Mix together in bowl: egg yolks, oil, honey, bananas. Add: cream of tartar, (soda if used) and flour. This should be a thick batter. Add: chopped walnuts. Fold egg whites in gently (whipped til stiff). Bake at 350 degrees for about 50 minutes, til middle is firm to touch (use toothpick). Pan size: 8x8” or loaf pan
From Kamut.com http://www.kamut.com/

Real Toast

1/2 cup sprouted black-eyed peas
2 1/2 cups sprouted kamut®, spelt or wheat berries
1 1/2 cups fresh-squeezed orange juice
1 teaspoon Celtic sea salt
1 cup fresh herbs of choice, chopped fine
1 teaspoon paprika
1/2 tablespoon cayenne
1/2 teaspoon jalapeno
1/2 cup chopped onion
1/4 cup chopped garlic
1 cup flax seeds
In a food processor combine black-eyed peas, 2 cups sprouted grains, orange juice, Celtic sea salt, herbs, paprika, cayenne, jalapeno, onion, and garlic and process into dough. Mix in (by hand) flax seeds and remaining 1/2 cup sprouted grains. Form dough into 8 x 8-inch square crusts, making sure crusts are no more than 1/4-inch thick. Dehydrate for 8 to 10 hours or until toasty. Quarter each 8-inch crust to render 4 x 4-inch toast slices. Store in a cool, dry place. Real Toast keeps for a month. Makes 16 pieces.
From RAW: The Uncook Book, by Juliano with Erika Lenkert, ReganBooks, 1999.
From Splendid Table http://table.mpr.org/recipes/main_blt.html

Raisin Walnut Kamut® Muffins

1 1/2 cup Kamut® brand flour
2 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup raisins
1/2 cup oil
1/2 cup honey
2 eggs beaten
3/4 cup buttermilk
Topping:
1/2 cup Kamut® brand flour
1/3 cup chopped walnuts
1/4 cup sugar
1/4 cup melted margarine
In small bowl mix together “topping” ingredients. Set aside. In large mixing bowl mix together dry ingredients. Stir in raisins. Add oil, eggs, honey and buttermilk. Stir well. Line muffin tins with 18 baking cups or grease well. Fill 2/3 full with dough. Sprinkle one heaping tablespoon of topping on each muffin. Bake at 350 degrees for 15-18 minutes. Muffins are done when tooth pick inserted in center comes out clean. Do not overcook - mufffins will be dry and crumbly.
From Kamut.com http://www.kamut.com/

Steamed Kamut®

1 cup Kamut®
1-3/4 cups water
1 tablespoon unsalted butter or extra virgin olive oil, optional
Wash Kamut® and drain well. Heat a thin-bottomed saucepan or wok over high heat. Add the Kamut® and after the first grain pops, stir constantly for 3 minutes or until it turns a darker shade. Set aside. Place Kamut® and oil, if using, in a medium saucepan over high heat. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 50 to 60 minutes or until the liquid is absorbed and the grains are tender but still a bit chewy. Remove from heat and allow to steam, covered, for 10 minutes. Serve hot as a cereal or side dish or use in soups, stews, pilafs or salads. Makes about 2 cups.
NOTE: Of the varieties of whole grain wheat, Kamut® is unique in that it is less chewy so it may be substituted for softer grains like brown rice in salads, pilafs and stuffings. Kamut® is richer tasting than most grains and because it is an heirloom food, many people with wheat allergies can enjoy it in good health.
From Rebecca Wood http://www.rwood.com/Recipes/rec_Dec_03_2000.htm

Kamut® Bisquits

2 cups flour (1 cup white, 1 cup Kamut® brand flour)
1/2 cup dry instant powdered milk
1 tsp. salt
2 Tbsp. baking powder
1/3 cup vegetable oil
3/4 cup water
Stir together dry ingredients, add water and oil. Stir until well mixed. Knead in bowl 10 to 15 times. Roll out to 3/4” thickness and cut into 2” squares or diamonds or cut with bisquit cutter. Place 2” apart on baking sheet. Bake at 450 dgrees for 8-10 minutes or until golden on top.
From Kamut.com http://www.kamut.com/

Kamut® Stir-Fry

1 cup whole-grain Kamut®
1/4 teaspoon salt
2 teaspoons toasted sesame oil
2 teaspoons peeled, minced ginger
8 ounces fresh green beans
8 ounces Brussels sprouts
2 medium carrots, trimmed
1 small red bell pepper, cored, seeded and cut into strips 1/4-inch wide
1/2 cup orange juice
2 teaspoons orange zest (grated peel)
1-1/2 tablespoons peeled, minced garlic
1 tablespoon soy sauce or tamari
Rinse Kamut® under cold running water in a strainer until water runs clear. Measure grain and water into a medium saucepan and let soak overnight, if possible. Add salt, bring to a boil, then reduce heat to low and simmer, covered, for 40 minutes until grain is tender and liquid is absorbed (increase cooking time to 1-1/2 hours if Kamut® isn’t presoaked). Add additional water if needed to keep grain from sticking to pot. Trim stem ends from Brussels sprouts and remove any bruised or discolored outer leaves. Cut each sprout in quarters. Trim stem end from green beans, then slice diagonally into bite-sized pieces. Cut carrots in half lengthwise, then slice each half thinly using a diagonal cut. Heat oil in a large skillet or wok over medium-high heat. Add ginger and green beans. Sauté 3 to 4 minutes, stirring occasionally. Add orange juice, bring to a boil, cover and reduce heat to medium. Simmer 3 to 5 minutes or until green beans are almost tender. Stir in Brussels sprouts, carrots and peppers. Cover and simmer over medium-high heat until Brussels sprouts are just tender. Add cooked Kamut® and garlic, stir well, cover and cook over medium-high heat until grain is hot, about 2 minutes. Stir in orange zest and soy sauce and continue to cook 1 minute. Remove from heat and serve immediately. Serves 4 to 6.
NOTE: Kamut® is the Egyptian name for “wheat.” This ancient Peruvian member of the wheat family has a rich, buttery flavor and chewy texture, which make Kamut® a delicious alternative to rice in stir-fry dishes. Soak whole-grain Kamut® overnight to speed up cooking time.
From Healthwell http://healthwell.com/

Larry’s Lemon Kamut® Cake

6 cups Kamut® brand flour
4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. sea salt
6 eggs, beaten
1 tsp. vanilla
1/4 cup lemon juice
3/4 cup canola oil
Glaze:
3/4-1 cup lemon juice
1/4 cup honey
Glaze Directions: Heat. Punture cake with fork. Pour over cake while warm.
Add water to make 7 cups of liquid - add a little additional water if needed to obtain a cake batter consistency (not too runny). Bake at 350 degrees for 30-40 minutes or until done.
From Kamut.com http://www.kamut.com/

Healthy Crunch Fish Fillets

1-1/2 lbs. small fish fillets
milk
1/4 C Millet flour
1/4 C Wheat or Kamut® flour
1/2 C Cornmeal (Blue or Red is fun!)
1/4 C “Beat of Health!” AmBurst popped Amaranth grain
1-1/2 T Eden Sesame Shake seasoning
Pepper or Lemon Pepper to taste
olive oil
Combine all the dry ingredients. Dip small fish fillets into milk. Then, dredge fillets in the dry ingredients. Let the breading on fillets set for 10 minutes. Heat a frying pan with olive oil and gently brown fillets on both sides. Serve with tartar sauce. Serves 4 anglers.
From Fish Sniffer http://www.fishsniffer.com/recipes/rockfish4.html

Cherry Crumb Kamut® Breakfast Cake

2 cups Kamut® brand flour
1 1/2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup white flour
1 Tbsp. dry yeast
2/3 cup warm water
2 eggs
1 can cherry pie filling
1/4 cup sugar
1 tsp. cinnamon
6 Tbsp. margarine or butter, softened
1 cup powdered sugar
milk
Mix first four ingredients. Reserve 2 1/2 cups. Combine remaining mixture with 1 cup white flour, yeast, water and eggs. Mix by hand for 2 minutes. Let set 5 minutes. Spread evenly in greased 9x13” pan. Spoon cherries evenly over batter. In bowl combine remaining flour mixture, sugar, cinnamon and butter with fork until crumbly. Sprinkle over cherries. Bake 30 minutes at 350 degrees. Cool. In small bowl mix powdered sugar and milk. Drizzle over cake.
From Kamut.com http://www.kamut.com/

Kamut® Breakfast

2 cups Kamut® (cooked according to package directions)
1 cup basmati rice
1/2 cup raisins
1 teas vanilla
1 teas cinnamon
sugar to taste
My son cooked it and just told me he used 1/2 rice milk and 1/2 water to cook it. It was delicious. Very filling.
From Recipe Collection http://link1.eng.mcmaster.ca/~lesner/recipes/

Kamut® Waffles

1 1/3 cups Kamut® brand flour
2/3 cup wheat germ *(see note)
2 eggs, beaten until fluffy
2 cups milk
6 Tbsp. oil
2 tsp. baking powder
Combine dry ingredients. Stir together well beaten eggs, milk and oil. Mix with dry ingredients and bake in a hot waffle iron.
* If you prefer omit wheat germ and use 2 cups Kamut® brand flour instead of 1 1/3 cups.
From Kamut.com http://www.kamut.com/

EST Wheat Bread

Mill a canister of Hard White Winter Wheat.
Mill 1/2 canister of Kamut® Wheat
In BOSCH bowl, on speed #1, mix well for a few minutes.
6 c. very warm water
2/3 c. honey
2/3 c. canola oil
2 TBSP. Real salt
3 TBSP. dough enhancer
2 TBSP. vital gluten
5 cups hard white wheat
3 TBSP. SAF Yeast
Let this mixture rest in bowl with splash guard on for 20 minutes. Then add 4 cups KAMUT® flour and keep adding more Hard White Wheat flour until the side begin to clear- knead for 8 minutes. Take out of bowl onto oiled counter with oil on hands and let rest, covered for 15-18 minutes. Preheat oven to 200 degrees when the dough is resting, put into greased bread pans and put into oven on 200 degrees. Cook for 20 minutes. Turn heat up to 350 degrees and bake for 30-35 more minutes. Cool on racks.
From Healthy for You http://www.healthforyouministry.com/recipes.html

Kamut® Bread (no yeast!, no eggs!)

4 cups Kamut® brand flour
2 cups water
1 pinch Vit. C (crush a tablet or use crystals)
3 Tbsp. honey
1/2 tsp. cream of tartar
3/4 cup oil
Whisk 2 cups flour, 2 cups water, 3 Tbsp. honey, 3/4 cup oil, pinch Vit. C together for about 15 minutes. Cover bowl with damp cloth overnite (10 hours). Mix 1/2 remaining flour into mixture until mix is elastic (20 min.) then leave for one hour. Then mix rest of ingredients (flour, cream of tartar) and again knead until gluten is developed (as much as 30 min.). Put in loaf tin, cover and leave to rise for 1/2 day. Bake 40 minutes at 350 degrees. Use toothpick test.
From Kamut.com http://www.kamut.com/

Kamut® Flatbread

2 cups Kamut® brand flour
1/2 tsp. sea salt
1 Tbsp. sugar or sucanat
2 tsp. baking powder
1 cup plain lowfat yogurt
2 Tbsp. canola oil
Preheat oven to 450 degrees. Mix Kamut® brand flour, sea salt, sugar or sucanat, and baking powder in a medium bowl. Add yogurt and oil. Stir until the flour is moistened and a smooth, stiff dough forms. Turn the dough onto a greased baking sheet. Form the dough into a loaf 8 inches in diameter and 1/2 inch thick. Prick the top with a fork. Bake for 10 to 15 minutes until loaf is browned. Cut into wedges and serve warm. Makes one 8 inch round loaf.
From Kamut.com http://www.kamut.com/

Kamut® Chili

3 cups cooked whole Kamut® brand grain
2 lbs. lean ground beef
1 onion, choppped
1/2-1 green pepper, chopped
3 cloves garlic, chopped
2-3 tsp. chili powder
2 tsp. seasoned salt
1 cup “spicy hot” catsup
1 (15 oz.) can tomatoe sauce
1 (15 oz.) can water
1 (15 oz.) can stewed tomatoes
3-4 drops Tabasco (optional)
Prepare whole Kamut® brand grain and set aside. Brown the hamburger and drain. In a large kettle blend remaining ingredients together. Add hamburger and Kamut® brand grain and simmer for at least 2 hours.
From Kamut.com http://www.kamut.com/

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