ABC reports that the recession is Now OVER.. this from this am thread..
http://www.freerepublic.com/focus/f-bloggers/2250179/posts
<<<<
I am hearing that it is over in several places, such as the houses are selling again in Las vegas and the price is holding up.
Just bits and pieces of good news.
I heard that they were going to cancel about half the car dealerships, will they blame obama?
An excellent list of salves they have for sale, gives a good idea of what one can do with the herbs and essential oils, which can simply be used with a good oil or the oil from a vitamin E capsule.
http://www.oldetimersherbals.com/salves.htm
I didn’t check the other items in the sidebar.
You are subscribed to updates from the Centers for Disease Control and Prevention (CDC).
NOTE TO SUBSCRIBERS TO “RECENT OUTBREAKS AND INCIDENTS”
This will be the last regular H1N1 flu update sent to subscribers to Recent Outbreaks and Incidents. If you are a subscriber to that list and would like to continue to receive updates on H1N1 flu, please visit the CDC H1N1 Flu website to sign up for the H1N1 flu email updates.
UPDATE ON THE SITUATION
A New Virus Emerges
Novel influenza A (H1N1) is a new flu virus of swine origin that was first detected in April, 2009. The virus is infecting people and is spreading from person-to-person, and has sparked a growing outbreak of illness in the United States with an increasing number of cases being reported internationally as well.
CDC anticipates that there will be more cases, more hospitalizations and more deaths associated with this new virus in the coming days and weeks because the population has little to no immunity against it. Novel influenza A (H1N1) activity is now being detected in two of CDC’s routine influenza surveillance systems as reported in the May 8, 2009 FluView (PDF). FluView is a weekly report that tracks U.S. influenza activity through multiple systems across five categories.
The May 8 FluView found that the number of people visiting their doctors with influenza-like-illness is higher than expected in the United States for this time of year. Second, laboratory data shows that regular seasonal influenza A (H1N1), (H3N2) and influenza B viruses are still circulating in the United States, but novel influenza A (H1N1) and “unsubtypable”* viruses now account for a significant number of the viruses detected in the United States.
It’s thought that novel influenza A (H1N1) flu spreads in the same way that regular seasonal influenza viruses spread; mainly through the coughs and sneezes of people who are sick with the virus.
CDC continues to take aggressive action to respond to the outbreak. CDC’s response goals are to reduce the spread and severity of illness, and to provide information to help health care providers, public health officials and the public address the challenges posed by this new public health threat.
Increased Testing
CDC has developed a PCR diagnostic test kit to detect this novel H1N1 virus and has now distributed test kits to all states in the U.S. and the District of Columbia and Puerto Rico. The test kits are being shipped internationally as well. This will allow states and other countries to test for this new virus. This increase in testing will likely result in an increase in the number of confirmed cases of illness reported. This, combined with ongoing monitoring through Flu View should provide a fuller picture of the burden of disease in the United States over time.
CDC is issuing updated interim guidance daily in response to the rapidly evolving situation.
Clinician Guidance
CDC has issued interim guidance for clinicians on identifying and caring for patients with novel H1N1, in addition to providing interim guidance on the use of antiviral drugs. Influenza antiviral drugs are prescription medicines (pills, liquid or an inhaler) with activity against influenza viruses, including novel influenza H1N1 viruses. The priority use for influenza antiviral drugs during this outbreak is to treat severe influenza illness, including people who are hospitalized or sick people who are considered at high risk of serious influenza-related complications.
Public Guidance
In addition, CDC has provided guidance for the public on what to do if they become sick with flu-like symptoms, including infection with novel H1N1. CDC also has issued instructions on taking care of a sick person at home. Novel H1N1 infection has been reported to cause a wide range of symptoms, including fever, cough, sore throat, body aches, headache, chills and fatigue. In addition, a significant number of people also have reported nausea, vomiting or diarrhea. Everyone should take everyday preventive actions to stop the spread of germs, including frequent hand washing and people who are sick should stay home and avoid contact with others in order to limit further spread of the disease.
*Unsubtypable viruses are viruses that through normal testing cannot be subtyped as regularly occurring human seasonal influenza viruses. In the context of the current outbreak, it’s likely that most of these unsubtypable viruses are novel H1N1.
U.S. HUMAN CASES OF H1N1 FLU INFECTION
H1N1 Confirmed Cases 05/13/2009As of May 13, 2009, CDC has confirmed 3,352 human cases and 3 deaths in 45 states (including the District of Columbia):
* Alabama: 9
* Arizona: 187
* California: 221
* Colorado: 44
* Connecticut: 33
* Delaware: 54
* Florida: 58
* Georgia: 8
* Hawaii: 6
* Idaho: 3
* Illinois: 592
* Indiana: 70
* Iowa: 55
* Kansas: 23
* Kentucky: 10
* Louisiana: 33
* Maine: 6
* Maryland: 23
* Massachusetts: 107
* Michigan: 134
* Minnesota: 31
* Missouri: 18
* Montana: 1
* Nebraska: 21
* Nevada: 21
* New Hampshire: 17
* New Jersey: 8
* New Mexico: 44
* New York: 211
* North Carolina: 12
* Ohio: 11
* Oklahoma: 22
* Oregon: 74
* Pennsylvania: 22
* Rhode Island: 7
* South Carolina: 32
* South Dakota: 3
* Tennessee: 57
* Texas: 293 (2 deaths)
* Utah: 72
* Vermont:1
* Virginia: 17
* Washington: 176 (1 death)
* Washington, D.C.: 9
* Wisconsin: 496
For more information, see the CDC H1N1 Flu website.
INTERNATIONAL HUMAN CASES OF H1N1 FLU INFECTION
For information about the global situation, see the World Health Organization website.
WHAT YOU CAN DO TO STAY HEALTHY
* Stay informed. This website will be updated regularly as information becomes available.
* Influenza is thought to spread mainly person-to-person through coughing or sneezing of infected people.
* Take everyday actions to stay healthy.
o Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
o Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners are also effective.
o Avoid touching your eyes, nose or mouth. Germs spread that way.
o Stay home if you get sick. CDC recommends that you stay home from work or school and limit contact with others to keep from infecting them.
* Follow public health advice regarding school closures, avoiding crowds and other social distancing measures.
* Call 1-800-CDC-INFO for more information.
For more information on what you can to stay safe and healthy, check the CDC H1N1 Flu website.
ADDITIONAL UPDATES ON THE CDC H1N1 FLU WEBSITE
To learn about other recent updates made to the CDC H1N1 Flu Website, please check the “What’s New” page on the CDC H1N1 Flu website.
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=== Google News Alert for: Urban Chicken farmers ===
Battle Over Urban Livestock Heats Up
TheDenverChannel.com - Denver,CO,USA
City officials said despite the stalled urban chicken ordinance, you can
still request a livestock permit for chickens or other livestock in your
yard. ...
http://www.thedenverchannel.com/news/19445825/detail.html
See all stories on this topic:
http://news.google.com/news/story?ncl=http://www.thedenverchannel.com/news/19445825/detail.html&hl=en
Farmers denounce nutrient disclosure
So Md News - Waldorf,MD,USA
By ERICA MITRANO The fallout from a lawsuit mainly targeting Eastern Shore
chicken farmers has local crop growers up in arms, concerned about loss of
...
http://www.somdnews.com/stories/05132009/rectop140504_32180.shtml
See all stories on this topic:
http://news.google.com/news/story?ncl=http://www.somdnews.com/stories/05132009/rectop140504_32180.shtml&hl=en
The Top 10 green living myths
Christian Science Monitor - Boston,MA,USA
For example, chicken from the supermarket is likely greener than local beef
from the farmer’s market.” That said, there are plenty of other reasons
to buy ...
http://features.csmonitor.com/environment/2009/05/13/the-top-10-green-living-myths/
See all stories on this topic:
http://news.google.com/news/story?ncl=http://features.csmonitor.com/environment/2009/05/13/the-top-10-green-living-myths/&hl=en
Chesapeake promises
Baltimore Sun - United States
That’s not just chicken farmers or big developers, but anyone who
contributes to the tons of excess nitrogen and phosphorus that pour into
our tidal streams ...
http://www.baltimoresun.com/news/opinion/editorial/bal-ed.chesapeake13may13,0,7901448.story
See all stories on this topic:
http://news.google.com/news/story?ncl=http://www.baltimoresun.com/news/opinion/editorial/bal-ed.chesapeake13may13,0,7901448.story&hl=en
=== Google Blogs Alert for: Urban Chicken farmers ===
What came first, the recession or the chicken eggs?
By Evan Benn
But urban chickens are such a nuisance here that the city has a whole team
assigned to rounding them up. It’s quaint to be awoken by the sound of a
crowing rooster, if you live on a farm...in a city, not so much. ...
http://www.walletpop.com/blog/2009/05/13/what-came-first-the-recession-or-the-chicken-eggs/
WalletPop Blog
http://www.walletpop.com/blog/
Cultivating Change: Community Food Security and Participatory ...
By Pamela Tudge
Ultimately, this research project seeks to mobilize farmers’, processors,
food activists and local citizens to strength the regional food system in
the North Okanagan. This blog is an informal site set-up to post my
thoughts, findings and ... Urban hens are taking flight in Vernon, but that
means officials must handle anyone breaking the law. On Monday, council
instructed staff to determine whether a private contractor is interested in
setting up a pound for chickens, ...
http://okanaganfood.blogspot.com/2009/05/urban-hens-in-vernon.html
Cultivating Change: Community...
http://okanaganfood.blogspot.com/
Gardening Without Skills: Chicken Jumparoo
By Kate and Crew
The first time we did a Chicken Jumparoo I called Farmer B at work
excitedly explaining the entire hilarious event over the phone and instead
of laughing along with me, he paused and told me I need to get some real
friends - then he ... we’ ll learn enough to make this unskilled gardening
gig worthwhile. Until then this blog will feature a mix of gardening
exploits, kid crafts & learning, living green, raising a small flock of
urban chickens, and life in Central Florida. ...
http://gardeningwithoutskills.blogspot.com/2009/05/chicken-jumparoo.html
Gardening Without Skills
http://gardeningwithoutskills.blogspot.com/
Ethel the Blog - Shandean peregrinations through the multiverse. Y ...
By baum
The trendy (sub)urban chicken fanciers who wear their farmer hats backwards
(or, worse, sideways) prefer what has come to be called chicken tractors,
basically coops on wheels that allow the chicken poop to be variously
distributed over ...
http://pong.tamu.edu/wp/?p=250
Ethel the Blog
http://pong.tamu.edu/wp/
Urban Baby blogger: Menu Planning
By Sandy
Monday: Farmer’s Market pasta salad (added the veggies purchased at
farmer’s market & made a very yummy pasta salad, probably the best yet!)
Tuesday: Bean/Beef Tacos. Wednesday: Homemade pizza, mixed veggies.
Thursday Grilled chicken/ ...
http://urbanbabyblogger.blogspot.com/2009/05/menu-planning_13.html
Urban Baby blogger
http://urbanbabyblogger.blogspot.com/
This once a day Google Alert is brought to you by Google...
1. Composite Decks Recalled by Louisiana-Pacific; Decks Can Deteriorate and Break, Posing Fall Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
May 13, 2009
Release #09-217
Firm’s Recall Hotline: (888) 325-1184
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Composite Decks Recalled by Louisiana-Pacific; Decks Can Deteriorate and Break, Posing Fall Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Composite Decks
Units: About 48 million linear feet (decks vary in size)
Manufacturer: Louisiana-Pacific (LP) Corp., of Nashville, Tenn.
Hazard: The recalled decking can prematurely deteriorate and unexpectedly break. Consumers can fall through broken decking and suffer serious injuries.
Incidents/Injuries: LP has received 37 reports of composite decks breaking, resulting in 14 injuries, including a broken wrist, sprained ankle, minor lacerations and bruises.
Description: The recall includes outdoor deck board and railings sold under the brand names LP WeatherBest(r), ABTCo., and Veranda(r). They are composite products that look similar to natural wood and were sold in various colors including Tuscan Walnut/Chestnut, Driftwood Grey/Greystone, Pacific Cedar and Western Redwood. Veranda decking products were manufactured by multiple firms; only products manufactured by LP are included in this recall.
Sold at: The Home Depot (Veranda(r) brand) and building product dealers (LP WeatherBest(r) and ABTCo. brands) nationwide from January 2005 to August 2008 for between $1.50 and $2.25 per linear foot.
Manufactured in: United States
Remedy: Consumers with the recalled decking should immediately contact LP for a free inspection. If the decking is affected by premature deterioration, LP will arrange for a free replacement.
Consumer Contact: For additional information, contact LP toll-free at (888) 325-1184 between 6 a.m. and 5 p.m. PT Monday through Friday, or visit the firm’s Web site at www.deckingnotice.com
To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09217.html
********************************************************
2. Eddie Bauer Play Yards with Rocking Bassinets Recalled by Dorel Juvenile Group Due to Suffocation Hazard
NEWS from
CPSC and HC
U.S. Consumer Product Safety Commission
Health Canada
FOR IMMEDIATE RELEASE
May 13, 2009
Release # 09-219
Firm’s Recall Hotline: (888) 233-4903
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
HC Media Contact: (613) 957-2983
Eddie Bauer Play Yards with Rocking Bassinets Recalled by Dorel Juvenile Group Due to Suffocation Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission and Health Canada, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Eddie Bauer Soothe & Sway Play Yards
Units: About 71,000 in the United States and about 5,600 in Canada
Distributor: Dorel Juvenile Group Inc., of Columbus, Ind.
Hazard: The play yard’s rocking bassinet attachment can tilt when secured by straps (non-rocking mode) which can cause it to stay tilted without returning to a level sleeping surface while in the rocking mode. The tilted sleeping surface can cause an infant to roll to the corner or side of bassinet and become wedged in the corner or pressed against the side or bottom of the bassinet. This presents a risk of suffocation or positional asphyxiation.
Incidents/Injuries: The firm and CPSC have received 10 reports of infants rolling to one side, including 6 that had their faces pressed against the side or the bottom of the bassinet. One child reportedly was turning purple and was out of breath when discovered. No injuries have been reported.
Description: This recall involves Eddie Bauer Soothe & Sway portable play yards. The convertible play yard has a bassinet and changing station feature. A mobile with three teddy bears was also sold with the play yard. Models included in the recall are 05046 (all units) and 05044 units manufactured before December 1, 2008. Different models were sold in Canada. Model numbers and manufacture dates are printed on a sticker on one of the support legs underneath the play yard. Manufacture dates are printed in the YY/MM/DD format.
Sold at: Target, Sears, and Burlington Coat Factory stores nationwide and Internet retailers from January 2008 through May 2009 for about $150.
Manufactured in: China
Remedy: Consumers should immediately stop using the bassinet attachment of the play yard and contact Dorel Juvenile Group for a $40 voucher toward the purchase of a new Dorel product. Consumers can continue using the play yard.
Consumer Contact: For additional information, contact Dorel Juvenile Group toll-free at (888) 233-4903 between 8 a.m. and 4:30 p.m. EST Monday through Friday, or visit the firm’s Web site at www.djgusa.com
Note: Health Canada’s press release can be seen at http://209.217.71.106/PR/recall-retrait-e.jsp?re_id=745
To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09219.html
********************************************************
3. May 2009 Edition of “The Safety Review”
The latest edition of “The Safety Review” is now available on CPSC’s Web site: http://www.cpsc.gov/CPSCPUB/PUBS/tsr0509.pdf
“The Safety Review” is in Adobe Acrobat format. If you do not have Adobe Acrobat, you can download it here: http://www.adobe.com/acrobat/readstep.html
********************************************************
This message consists of the following:
1. Folding Toy Beach Chairs Recalled by Build-A-Bear Workshop Due to Laceration Hazard: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09220.html
2. HP Recalls Notebook Computer Batteries Due to Fire Hazard: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09221.html
WHO Updates international H1N1 situation: 33 countries have officially reported 6497 cases
14 May 2009 — As of 06:00 GMT, 14 May 2009, 33 countries have officially reported 6497 cases of influenza A(H1N1) infection.
Mexico has reported 2446 laboratory confirmed human cases of infection, including 60 deaths. The United States has reported 3352 laboratory confirmed human cases, including three deaths. Canada has reported 389 laboratory confirmed human cases, including one death. Costa Rica has reported eight laboratory confirmed human cases, including one death.
The following countries have reported laboratory confirmed cases with no deaths - Argentina (1), Australia (1), Austria (1), Brazil (8), China (4), Colombia (7), Cuba (1), Denmark (1), El Salvador (4), Finland (2), France (14), Germany (12), Guatemala (3), Ireland (1), Israel (7), Italy (9), Japan (4), Netherlands (3), New Zealand (7), Norway (2), Panama (29), Poland (1), Portugal (1), Republic of Korea (3), Spain (100), Sweden (2), Switzerland (1), Thailand (2), and the United Kingdom (71).
Read full article>> See latest global map>>
For more information on H1N1 situation, please visit www.PandemicFlu.gov
CDC: U.S. H1N1Flu Update: 47 states have reported 4298 cases
U.S. Human Cases of H1N1 Flu Infection
(As of May 14, 2009, 11:00 AM ET) States* Confirmed and Probable Cases Deaths
47 states* 4,298 cases 3 deaths
*includes the District of Columbia
This table will be updated daily Monday-Friday at around 11 AM ET.
International Human Cases of Swine Flu Infection, see World Health Organization. External Web Site Policy.
Read full article>>
H1N1 Confirmed Cases 05/14/2009
View larger map>>
For more information on H1N1 situation, please visit www.PandemicFlu.gov
http://web.archive.org/web/20011215213624/waltonfeed.com/grain/y-rec/oatpie.html
Oatmeal Pie Recipe by Kristi in Oklahoma
Here’s a couple of good old depression era recipes for Oatmeal Pie. They use the basic ingredients that most food storage kitchens would have on hand. Most people here in our area have never heard of them. Enjoy!
OATMEAL PIE - Preheat oven to 350 degrees. You will need 1 unbaked pie shell.
* 2/3 cup regular oats, uncooked
* 2/3 cup light corn syrup (or honey equivalent - maybe 1/4 to 1/2 cup)
* 2/3 cup sugar, (white or brown, your choice)
* 1 tsp. vanilla, or your favorite flavor extract
* 2 eggs beaten (or use equivalent egg mix)
* 2/3 cup melted butter, cooled (or use equivalent butter powder, reconstituted)
Mix all ingredients in the order they are given. Pour into pie shell and bake at 350 degrees for 1 hour.
OKLAHOMA OATMEAL PIE - Preheat oven to 375 degrees. This one is easier & quicker because it has no crust. My kid’s like to make this one.
In a medium to large bowl, mix then set aside: 6 soda crackers, crumbled
* 1/2 cup quick cooking oats, uncooked
* 1/2 cup nut meat (or just use another 1/2 cup oats)
* 1/2 tsp. vanilla or your favorite flavor extract
In another medium bowl beat:
* 1/2 tsp. cream of tartar
* 3 egg whites (or equivalent dry powder)
* Add 1 cup of sugar gradually beating until mixture is stiff. Sugar can be white or brown, your choice.
Gently combine the two mixtures and spoon into a greased 9 inch pie pan. Bake at 375 degrees for 25 minutes. When pie has cooled serve with whipped cream or Dream Whip style Topping. This freezes well.
One thing I do is vary these recipes from one time to the next when I make them. One time I’ll use sorghum for sweetener, another time it might be honey. One time I might use rum flavor extract and the next time banana. I’ve used dried fruit instead of the nuts. Play with it and have fun. Kristi
|| Walton Home Page || Walton Self Reliance Home || Whole Grains Home ||
http://web.archive.org/web/20020204053959/waltonfeed.com/grain/y-rec/chocpan.html
Chocolate Pancakes Recipe by Kristi Gross
Ingredients:
* 2 cups baking mix - can be reduced fat
* 1/3 cup dry powdered milk
* 2 T. cocoa powder
* 2 T. sugar
* 1/2 cup mini chocolate chips, substitute large chips or leave out, I’ve used nuts before.
To use entire mix, add 1 cup water and 2 eggs. To use only half, use 1 1/2 cups dry mix, 1/2 cup plus 2 T. water and 1 egg. If you are using dried eggs, add corresponding amount of water to reconstitute the egg product to equal 1 egg.
1/2 mix will make 12 small pancakes. Entire mix will make 24 small pancakes or 16-18 large pancakes.
Freeze well. Freeze in stacks of three - reheat in microwave for 1 minute 15 seconds.
We particularly like these with Karo (white) syrup, but other syrups and jams will work as well. Occasionally we also sprinkle on powdered confectioner’s sugar. Kids and lots of grown men like these! Try serving them as an option at your next men’s pancake breakfast at church. You might want to identify them with a sign, as they do turn out rather dark in color.
I’ve done these using strawberry drink mix, like Nestle Quick’s in place of the cocoa, and used the cherry flavored chips when I’ve had them. Try using a few tablespoons of pumpkin puree and nuts, or a zucchini quick bread batter, or a banana bread batter thinned to pouring consistency. I often use my blueberry muffin mix to make pancakes. Try something different in your cooking today. It’s fun!
You can package the mix into zip lock baggies for storage or gifts, or use immediately by adding 1 cup water and 2 eggs. The dry mix will equal apprx. 3 cups. I like this recipe as an inexpensive gift item to give to those working women on my gift list.
|| Walton Home Page || Walton Self Reliance Home || Whole Grains Home ||
http://web.archive.org/web/20011215214713/waltonfeed.com/grain/y-rec/granola.html
Granola Recipe by Brendy
This recipe calls for lots of ingredients. As some of these items might be hard to find at times, you can consider all the items below the vanilla as optional. Make up the volume of what you don’t have with extra rolled oats. However, it is much better with everything. This recipe can stand lots of substitutions.
* 10 cups rolled oats
* 1 1/2 cup brown sugar, packed
* 1 1/2 cup water
* 1 1/2 cup vegetable oil
* 1/2 cup honey
* 1 1/2 teaspoon salt
* 2 teaspoons cinnamon
* 3 teaspoons vanilla
* 1 cup wheat germ
* 1/2 lb. shredded coconut
* 2 cups raw sunflower seed
* 1 cup sesame seeds
* 3 cups chopped almonds, pecans, walnuts or a combination of all of them.
* 1/2 cup molasses (If you are going to sub. here, add same amount of sugar or honey.)
* Raisins, if desired
Mix dry ingredients. In another pan combine the brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved but do not boil. Pour syrup over the dry ingredients and stir until well coated. Place in pans or sheets. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer if you want it crunchier. This keeps 6 months. Makes 20 cups.
http://web.archive.org/web/20020204053629/waltonfeed.com/grain/y-rec/btrmlkmx.html
Four Buttermilk Mixes in One Recipe Recipe by Tina Howard of Majestic Mountain Sage
Buttermilk Pancake Mix
(Can be used to make pancakes, waffles, or use as coating for fried chicken or onion rings.)
* 1 pound can buttermilk powder (most often sold in 1 pound)
* 9 cups all purpose flour
* 1/2 cup granulated sugar
* 3 Tablespoons baking powder
* 4-1/2 teaspoons baking soda
* 2 teaspoons salt (can be omitted)
Combine all ingredients. Label and date container. Buttermilk Pancakes
* 2 eggs
* 2 cups water
* 1/4 cup vegetable oil
* 3 cups buttermilk pancake milk
Combine egg, water and oil. Add to buttermilk pancake mix. Pour onto hot griddle and cook as usual. Buttermilk Waffles
* 3 eggs, separated
* 2 cups water
* 1/4 cup vegetable oil
* 2-1/2 cups buttermilk pancake mix
Mix egg yolks, water and oil. Stir into pancake mix. Beat until well blended. Separately whip egg whites until stiff peaks form. Fold whipped egg whites into pancake mixture. Cook on hot waffle iron according to directions from manufacturer. Oven Fried Chicken
* 1 cup buttermilk pancake mix
* 2/3 cup hot water
* 2 Tablespoons vegetable oil
* Seasonings as desired (pepper, parsley, onion powder, etc.)
Combine all ingredients.
Dip chicken pieces into batter and place on a baking sheet. Bake in a 425°F oven for 40-50 mintues or until juice from chicken runs clear.
Variation: use buttermilk baking mix to dry coat chicken.
Onion Rings
* 1 cup buttermilk pancake mix
* 2/3 cup hot water
* 2 tablespoons vegetable oil
* onion rings
Combine pancake mix, water and oil. Set aside. heat oil in fryer to 360°F to 375°F. Dip rings in batter and deep fry until golden turning once.
|| Walton Home Page || Walton Self Reliance Home || Whole Grains Home ||
http://web.archive.org/web/20011205103811/waltonfeed.com/self/wheat.html
Wheat - More than Just Bread
by Group Leader Melanee Van Ee-Mortensen
Wheat - Yes, most people do just think of bread when they see the word “wheat,” yet this is only one of hundreds of uses for for the most versatile of all grains! Yes, it is considered the most important grain crop in the world — providing 40-60% of the available energy and protein in developing countries. Because it stores so very well, it also is key to long term food storage. The purpose of this page is to get you to use your wheat. You might say, “I don’t have a grinder!” Well, I thought of that. There are recipes here that you can make without a grinder.
Why do I want you to use your wheat? Well, there are many reasons beyond the basic terrific nutritional benefits, but one of the most important is this: adding a bunch of high fiber whole grains to your diet all at once can cause gastrointestinal distress. So, you need to gradually add it as part of your diet. Should you ever be forced to live on your food storage, you won’t get sick — it’s that simple. By the way, wheat should not be looked at as an emergency food! It is tasty and good. I’m sure you will find a few recipes at the end of this article that you will actually like.
There are several types of wheat, but the most important for home use are the soft and hard wheat. Hard wheats have the highest protein content and are best for bread making. They can either be winter or spring wheat, red or turkey or white (golden) in color. Soft wheat is best for quick breads, pastries, crackers, and cookies where protein content isn’t as critical. White hard wheat makes exceptionally good bread — a lighter loaf than the hard red wheat.
Wheat can, of course, be ground into flour — and then readily substituted 50-50 with all-purpose flour in pretty much any recipe without much change in texture. Examples of this include cookies, brownies, quick breads, biscuits, bread, noodles... This is the easiest way to get healthy whole wheat flour into your diet. Once ground, store the flour in the refrigerator or freezer until you use it. Or better yet, only grind it as you use it. Wheat has natural oils that are released with grinding which quickly get oxidized and become rancid. (The stuff from the store has this healthy stuff removed and is then “enriched” to try and make up for it. They do this to give it a longer shelf life.) In the ground form (flour) it can also be made into a meat substitute called “wheat meat.”
Whole Kernel (a.k.a. wheat berries). Soak wheat overnight then boil it which gives you soft wheat kernels. Prepared this way, they can be used for many things such as bulgur, popped wheat, pilafs, tabbouleh, meat extenders, cracked wheat cereals, bean substitutes, rice substitutes and noodle substitutes. Sprouted, wheat can be added to casseroles soups or stews, breads, muffins... you name it.
Wheat conversions:
1 cup uncooked wheat = 2 cups cooked wheat
2 cups whole wheat = 3 cups ground flour
1 lb whole wheat = 2 1/4 cups wheat berries
Recipes
COOKING WHOLE KERNEL WHEAT
Wash one cup of wheat and soak in 2 cups cool water for 12 hours. Place rehydrated wheat in a pan and bring to a boil. It may be necessary to add water. Simmer for about one hour until tender. Wheat need not be covered with water since cooking by steam is effective (use a lid). Water should be mostly absorbed after the hour. The plump, cooked wheat will keep in a covered container in the refrigerator for about two weeks or frozen for longer. So, make lots and save time! (a slow cooker can also be used, as can a pressure saucepan — 1 cup wheat to 2 cups water at 15 lb. pressure for 15 minutes. Salt optional.)
POPPED WHEAT
Here is a great snack recipe that uses whole unground wheat and stores very well. You can eat it as is or sprinkle on a few salads. Take 1 cup soaked and cooked whole wheat kernels (cooked just about 30 minutes — not until split) and drain very well. (You may even wish to dry it off with a towel.) Heat cooking oil to 360 degrees. Deep fry a small portion at a time, about 6 tbsp for 30-45 seconds or until golden brown and popping sound is done. Immediately remove from oil with a strainer and place on a paper towel to cool. The wheat will not pop like popcorn, in fact some kernels may not pop at all but will be very crispy and golden. Season to taste with salt, onion salt, garlic salt, barbecue salt, or dust with powdered ranch dressing. Cool completely and store in a glass jar. If desired, add to dried fruit and chocolate chips for a great trail mix!
WHEAT SALAD - SURPRISINGLY SCRUMPTIOUS
* 2 1/2 cups cooked, rinsed, cooled whole wheat kernels
* 2-6 oz vanilla instant pudding (dry) pkts
* 3 tbsp lemon juice
* 16 oz whipped topping (or you can use Cool Whip)
* 8 oz cream cheese
* 1-12 oz can fruit cocktail w/ juice
Once the wheat is cooled, whip the cream cheese and lemon juice. Beat the whipped topping into cream cheese until it’s light and fluffy. Mix in the remaining ingredients. The pudding will firm up the mixture so you can enjoy this immediately but it’s better if its chilled. If you’d like, you can use a 12 oz can of crushed pineapple instead of the fruit cocktail. For variety, use cooked and rinsed cracked wheat, rice, or very small fine noodles (like acini de pepe). We’ve had this with pistachio pudding and pineapple as well in my family.
BAKED WHEAT PUDDING
* 2 eggs
* 1/4 tsp. salt
* 1/3 c brown sugar
* 2 cups milk, heated
* 1/2 cup raisins
* 1 cup cooked whole wheat
Beat eggs slightly, add salt and sugar. Add heated milk, raisins, and wheat. Bake at 325 degrees until set. Nutmeg may be sprinkled on top before baking. Serve with cream or fruit sauce.
BULGUR WHEAT
Bulgur is a precooked, dried cracked wheat. It is toasted in appearance, nutty in flavor, and easily adaptable to favorite dishes. Bulgur has the advantage of cooking more rapidly than whole or cracked wheat. People in the Middle East eat this daily.
Take cooked whole kernel wheat and spread thinly on cookie sheets or shallow pans and place in a warm oven to dry (200 degrees F). Wheat must be very dry so it will crack easily. When thoroughly dry, remove the chaff by rubbing kernels between the hands. (You may need to slightly moisten hands.) Crack wheat in a mill, grinder or blender. It is now ready to use. If the recipe calls for cooked bulgur, boil it in water for 5-10 minutes or until rehydrated. It will approximately double in volume. (Regular cracked wheat can be used, but the cooking time will need to be increased.)
BULGUR PIZZA DOUGH
* 1/2 c bulgur
* 1 3/4 c water
* 1 pkg active dry yeast
* 1/4 c lukewarm water
* 2 1/2 c flour
* 1 tsp salt
* 1 tbsp vegetable oil
Combine the bulgur and 1 3/4 c water in saucepan, cover, and heat and simmer 15 minutes or until most of the liquid is absorbed. Cool to lukewarm. Dissolve yeast in lukewarm water. Sift flour, 1/2 tsp. oregano, 1/2 tsp. garlic powder, and salt together. Add oil, cooked bulgur, and yeast mixture. Mix thoroughly (until dough leaves sides of bowl). Lightly oil surface of dough, cover and let rise in warm place, about 85 degrees F. until doubled in volume, about 1 1/2 hour. Divide dough in half. Roll each half into a circle to fit a 12 inch pizza pan. Brush surface with oil and let rise 20 minutes or until done putting on toppings) and then bake 375 degrees for 35-40 minutes.
Quickie version: add 1/4 tsp. baking powder to flour. Continue as above, but don’t wait for the rising time. Immediately after kneading/mixing, shape onto pans. Put on toppings, let sit another 5 minutes, and then cook 20 minutes at 400 degrees or until browned on bottom and top looks properly melted.
CHINESE FRIED BULGUR
* 2 tbsp vegetable oil
* 3/4 cup finely minced onion
* 1/2 cup finely minced celery
* 1/2 cup finely minced green pepper
* 2 1/2 cups cooked bulgur
* 2 tbsp soy sauce
Heat oil in heavy skillet. Add onion, celery, and pepper. Sauté over moderate heat until onion is opaque. Stir in bulgur. Cover and cook over low heat 15 minutes, stirring occasionally. Stir in soy sauce.
PILAF — CHICKEN FLAVORED
* 2 tbsp butter or margarine
* 3 tbsp chopped onion
* 1 c bulgur
* 2 c chicken stock
* 1/2 tsp salt
* 1/8 tsp pepper
Melt butter in heavy skillet, add onion and sauté until opaque. Add remaining ingredients, cover and simmer over low heat 20 minutes, or until all liquid is absorbed.
Variations:
Beef flavored: substitute beef stock or canned bouillon for the chicken stock. Add 1 tsp. Worcestershire sauce
Parsley: Add 1/4 tsp. chopped parsley to the chicken flavored pilaf at the beginning of cooking.
Parmesan Pilaf: Increase onion to 1/4 cup and add with it 1/4 tsp minced garlic. When cooking is completed, stir in 1/3 c parmesan cheese and 1 tbsp minced parsley.
Pink Pilaf: Substitute 1 cup tomato juice, 1 cup chicken broth, and 1/4 c water for the 2 cups chicken broth.
Taiwan Pilaf: When cooking is completed, stir in 1 to 2 tbsp soy sauce.
Pilaf Almondine: Cook 1 cup bulgur. When cooked, add 1/3 to 1/2 cup butter or margarine. Sprinkle with chopped, toasted almonds.
Diced/sliced meats and other spices can easily be added! Broken up vermicelli or even rice also can be added (with increase in liquids). Be creative!!
WHEAT CHILI — USING BULGUR TO SAVE TIME
* 1/2 large onion
* 1 tbsp chili powder - or to taste
* 1 lb.
* ground beef
* 3 c cooked bulgur
* 1 each 16 oz can tomatoes
* 1/2 tsp cumin powder
Cook chopped onion and beef in frying pan until browned. Add tomatoes, chili powder, cumin powder, and cooked bulgur. Cover and cook over low heat for 20-25 minutes. (This can be done with regular raw whole kernel wheat, but will need more liquid/tomato juice and will need to be cooked for about 1 1/2 hours.)
TABOULI (TABBOULEH)
* 1/2 c bulgur
* 2 c cold water
* 3 medium tomatoes, diced
* 1/2 c parsley, chopped
* 1/4 c chopped green onions
* 2 tbsp fresh mint, chopped
* 2 tbsp oil (olive)
* 2 tbsp lemon juice
* 1 tsp salt
* 1/4 tsp pepper
In large bowl, stir bulgur with water; let stand 1 1/2 hours until bulgur softens and rehydrates. Drain bulgur well. Add tomatoes and remaining ingredients; mix well. Cover and chill for at least 1 hour. Serves 6. (Can use cooked whole kernel wheat.)
SPROUTING
Rinse the proper amount of seeds and place in a jar. Cover with about 1 inch of water and soak at least 8-12 hours or overnight so seeds swell. After soaking, cover bottle with a piece of nylon stocking, net or fiberglass window screening. Hold in place with an elastic band or a bottle ring so air and water can pass through freely. Pour water in jar and gently shake. Pour off water and lay jar on its side in a dark place. Repeat this two or three times a day until the sprouts are as long as the wheat kernel. Store sprouts in refrigerator until ready to use. Mix sprouts into casseroles, nut loaves, meat loaves, poultry dressing, vegetable salads, gelatin salads, soups, stews, egg dishes, soufflés, scrambled eggs... Don’t let sprouts get too long or get past their prime as wheat grass will result - a different item altogether. Keep them out of the sunlight which will turn them green.
FISH CHOWDER
* 2 1/2 c hot water
* 1-2 (6 1/2-oz) cans tuna
* 3 tbsp butter
* 1/2 c raw cracked wheat
* 1/2 c chopped onion
* 1/2 c frozen peas
* 1/2 c chopped celery
* 1/2 c shredded carrots
Put all of the ingredients into a saucepan and bring to a boil. Lower the heat to medium and cook for 15 minutes. Blend the following and add to the hot mixture:
* 2 c hot water
* 3/4 c dry milk powder
* 1 1/2 tsp salt
*
* 1/4 c cornstarch
* 1/8 tsp pepper mixed with the milk powder
Heat to just below boiling and stir until thickened.
YIELD 6-8 servings
INDIAN FRY BREAD
* Mix together:
* 4 c flour (half white)
* 1/2 c non instant powdered milk
* 2 tsp baking powder
* 2 tsp sugar
* ADD: 1 1/2 c very hot water
Quickly work ingredients together and knead for a few minutes. Take pieces from ball of dough, pull and stretch with hands into a circle of about 6 to 8 inches. (Or roll out on oiled counter and cut into desired shapes.) Fry in hot oil. Top with chili or refried beans, grated cheese, green onions, lettuce, thawed and slightly steamed green peas, cooked garbanzo beans, olives, etc. With a drizzle of Ranch-type dressing on top.
SCONES
* 1 qt buttermilk
* 8-9 c whole wheat flour (or 5 c whole wheat and 3-4 c white flour)
* 2 tbsp active dry yeast
* 2 tbsp honey or sugar
* 2 tsp salt
* 1 tbsp baking powder
* 1/2 tsp soda
* 1/3 c oil
* 2 eggs
Warm buttermilk to 125 degrees F. Combine 5 cups flour, yeast and honey in mixer bowl. Add buttermilk and mix 1 minute. Turn off mixer. Add salt, baking powder, soda, oil, and eggs. Turn on mixer and add remaining flour, 1 cup at a time until dough begins to clean the sides of the bowl. Dough should be soft. If dough gets too stiff, drizzle a little warm water over dough as it mixes to soften. Dough may be used immediately or covered and stored in the fridge for 2 to 3 weeks. Dough will continue to rise for a while in fridge.
Knead down a few times. When ready to use, roll out room temperature dough on a lightly floured counter top. Cut into desired shape. Let rise. Cook on a nonstick griddle at 375 degrees F turning when brown and cook other side or deep fry in hot oil.
YIELD: 72 scones. Serve hot with honey and butter, jam or desired sweetener. Can be used as Fry Bread.
PITA BREAD Mix together:
* 2 c flour
* 1 tbsp active dry yeast
ADD and mix well:
* 1 1/4 c water (120 degrees F)
* 1/2 tsp salt
Gradually add another 2 cups flour until dough cleans sides of bowl. Dough should be moderately stiff. Knead 4 - 5 minutes until dough is smooth and elastic-like. Do not over knead. Form dough into 10 balls. On a floured counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape. Make sure both sides are covered with flour. Place on a lightweight, nonstick baking sheet. Let rise 30 minutes or until slightly raised. Preheat oven to 500 degrees F. Gently turn the rounds upside down just before placing in the oven. Bake on the bottom rack of oven. The instant hot heat makes the breads puff up. NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool. While still warm, store in plastic bags or an airtight container. To serve warm, reheat in a 350 degrees F oven. Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc. Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal. Filling for a Pita Pocket or Whole Wheat Sandwich: Use the following list of mixed vegetables to make a delicious wholesome sandwich. Try fresh slices of avocado, white cheese, olives, mushrooms, tomatoes, cucumbers, sprouts, purple onions, meats...
CHILI RELLENO CASSEROLE 1/2 lb. lean ground beef 1 med. onion, chopped 1/2 tsp salt
* 2 c cooked whole wheat 2 (4-oz) cans green chilies
* 1 1/2 c grated Cheddar or longhorn cheese
* 1 1/4 c milk
* 1/2 c whole wheat flour
* 4 eggs
* 2 dashes hot sauce
* 1/4 tsp allspice
* 1/4 tsp cumin
Brown the ground beef and onion in a small skillet. Add salt. Cover the bottom of a 6 x 10-inch glass baking dish with half of the cooked wheat. Drain the liquid from one can of chilies into a blender. Remove seeds from chilies and layer chilies over cooked wheat. Spread meat and onions over chilies. Cover with grated cheese. Spread remaining wheat over cheese. Drain liquid from the second can of chilies into blender. Remove seeds and layer over wheat. In blender combine milk, flour, eggs, hot sauce, and spices. Blend well. Slowly pour over casserole. Bake in a 350 degrees F oven for 45 minutes. Remove from oven, and let sit 10 minutes before cutting.
YIELD: 5 or 6 servings
MULTIPURPOSE BAKING MIX
(ALL of these “mix” recipes came from the book FROZEN ASSETS by Deborah Taylor Hough, pages 163 - 169.)
* 4 c all-purpose flour
* 4 c whole wheat flour
* 1 1/3 c nonfat dry milk
* 1/4 c baking powder
* 1 tsp salt
* 1 1/2 c vegetable shortening or margarine (do not use oil)
In a large mixing bowl, stir dry ingredients together until well-mixed. Cut in shortening or margarine until well-mixed. Store in closed, covered container. If stored in a pantry, use within one month; or store in a refrigerator.
NOTE: If margarine is used, store only in refrigerator-the margarine will go rancid if stored at room temperature for any length of time. Stir lightly before use. All-purpose flour, cornmeal, or rolled oats may be substituted for the whole wheat flour.
PANCAKES
* 4 c Baking Mix
* 2 c water
* 4 eggs, beaten
In a bowl, stir together ingredients just until blended. The mixture will still be somewhat lumpy. Pour scant 1/4 cup on hot griddle. Cook until edges are dry. Turn; cook until golden. For fluffier pancakes; add 4 tablespoons lemon juice (or vinegar), 8 teaspoons sugar and 4 teaspoons baking powder. If preparing pancakes to freeze, undercook slightly, freeze individually on cookie sheet, place frozen pancakes into freezer bag. To reheat, place frozen pancakes in a toaster.
NOTE: Author found 2 cups of water made the batter too thick. Try adding 3 cups water. Adjust the water to the consistency you want.
YIELD: About 24 medium sized pancakes
WAFFLES
* 4 c Baking Mix
* 1 1/3 c water
* 2 eggs
* 4 tbsp vegetable oil
Stir ingredients until well blended. Pour onto hot waffle iron. Bake until steaming stops. Freeze leftover waffles individually on cookie sheet. Once frozen, store in a freezer bag. To reheat, place frozen waffles in a toaster.
NOTE: Author adds a bit more water to reach a consistency she prefers.
YIELD: about 24 twelve inch waffles
BISCUITS
* 4 c Baking Mix
* 1 c water
Add water to baking mix and stir about 20 times. Turn dough onto lightly floured board. Knead 10 - 15 times. Roll or pat to 3/4 inch thickness and cut with biscuit cutter. Bake on ungreased pan or cookie sheet in a 400 degrees F preheated oven for 12 - 15 minutes. To freeze, place in freezer bag. Reheat in microwave. VARIATIONS: 1/4 c bacon, cooked and minced; or; 2/3 c grated cheese and 1/2 teaspoon garlic powder; or 2/3 c raisins and 2 tablespoons sugar.
YIELD: 20 two-inch biscuits.
SHORTCAKE
* 4 2/3 c Baking Mix
* 1 c water
* 6 tbsp sugar
* 6 tbsp margarine or butter, melted
Stir ingredients until soft dough forms. Spread in two ungreased 8-inch square baking pans. Bake at 425 degrees F for 15 - 20 minutes or until golden brown. Slice into squares. Serve with sliced berries and whipped cream.
For drop shortcake: after stirring, drop dough by 1/4 cup drops onto ungreased cookie sheets. Bake 10 - 12 minutes or until golden brown.
YIELD: 12 servings.
DUMPLINGS
* 2 c Baking Mix
* 2/3 c water
* 1 tbsp potato granules/flour (opt)
Stir together baking mix and water. Drop batter by heaping tablespoons onto boiling soup or stew. Cook covered for 10 minutes, then remove lid and cook uncovered for an additional 10 minutes. (I also add various herbs to the flour mixture. For example, poultry seasoning, marjoram, maybe some chives or dried onions, etc.)
WHOLE WHEAT STREUSEL CAKE
* 3 3/4 c whole wheat flour
* 3/4 c sugar
* 3 tbsp baking powder
* Pinch of salt
* 3/4 c butter, softened
* 2 c milk
* 2 large eggs
Topping:(should be like wet sand)
* 1 1/4 c sugar
* 3/4 c whole wheat flour
* 2/3 c melted butter
* 1 tsp cinnamon
Combine flour, sugar, baking powder, salt, butter, milk and eggs, and mix well. Pour cake batter into greased and floured pan and sprinkle topping on top. Bake at 350 degrees F for 25-30 minutes. Makes 1 -9x13 pan.
WHOLE WHEAT ANGEL FOOD CAKE
* 3/4 c whole wheat flour
* 1/4 c cornstarch
* 1 1/2 c sugar
* 12 large egg whites
* 1/2 tsp salt
* 1 1/2 tsp cream of tartar
* 1 tsp vanilla or almond extract
Hot butter sauce (follows) Grind wheat into flour. Put whole wheat flour, cornstarch and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks being sure there is no piece of yolk mixed with the whites.
Place egg whites in mixer bowl. Add salt and cream of tartar. Whip on high speed until whites will stand in peaks. Gradually add the remaining 3/4 cup of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of the flour mixture over the beaten egg whites and blend for just a second. Do not thoroughly blend. Add 2nd 1/3 of the flour mixture and blend again for just a second. Do not thoroughly blend. Add last 1/3 of the flour mixture and blend only until thoroughly mixed. Pour into angel food cake pan and bake for 1 hour at 325 degrees. Invert pan to cool. (You may wish to grease the pan.)
HOT BUTTER SAUCE
Heat:
* 1/2 c butter (margarine)
* 1 c sugar
* 1/2 c canned milk or half and half
Heat 10 to 15 minutes.... DO NOT BOIL.
Add: 1 1/2 tsp vanilla.
Serve over individual servings of cake.
TEXAS WHEAT CAKE
* 1 c margarine
* 2 c sugar
* 4 eggs
* 1 tbsp lemon or orange extract
* 1/2 tsp vanilla
* 2 1/2 c whole wheat flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tbsp vinegar
* 3/4 c buttermilk
Mix well and bake in Bundt pan at 325 degrees for 1 hour. Let set in pan for 5 minutes then turn out on plate. Ice with glaze while still hot.
GLAZE:
* 1 1/2 cup granulated sugar
* 1/2 cup lemon or 1 cup orange juice
Mix together and cook in small saucepan until glaze is formed. (Basically it just dissolves...) Pour slowly over cake, allowing to soak in. I usually use a large serving spoon to dribble the glaze into and on the cake. Be sure and use all of it, as it is what makes the cake! It will puddle around the cake and soak in, not leaving a white icing.
WHOLE WHEAT SPICE CAKE
* 2 c whole wheat flour
* 1/2 tsp baking soda
* 2 tsp baking powder
* 1 tsp salt
* 1/2 tsp nutmeg
* 1 tsp cinnamon
* 1/4 tsp cloves
* 1/2 c shortening (or oil) 1 c sugar
* 2 eggs
* 1 c sour milk
* raisins, nuts, optional
Mix well. Pour into 9x13 greased pan and bake at 350 degrees for 30 minutes.
BLENDER PANCAKES
* 1 c milk
* 2 eggs
* 2 tbsp oil
* 1 c uncooked whole wheat
* 2 tsp baking powder
* 1 1/2 tsp salt
* 2 tbsp honey or sugar
Put milk and wheat in blender. Blend on highest speed for 4 to 5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle. [By adding one additional tbsp wheat and increasing oil to 4 tbsp, you have waffle batter.]
WHOLE WHEAT BROWNIES
* 1 c melted shortening
* 4+ tbsp cocoa
* 4 eggs, beaten
* 2 c whole wheat flour
* 1 c sugar
Beat together; spread in greased/floured 9x13 pan. Bake at 350 degrees for 25 minutes.
Icing:
* 1/2 c melted butter
* 2 c powdered sugar
* 2 tbsp cocoa
* 1 tsp vanilla
Mix with milk, adding a tbsp at a time, to spreading consistency.
GRAHAM CRACKERS
* 1 c whole wheat flour
* 1/2 c oat flour
* 1/3 c + 1 tbsp sugar
* 1/2 tsp soda
* 1/3 c butter
* 1 tbsp honey
* 1 tbsp milk
Sift flours, sugar, and soda into a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour into dry ingredients and stir until smooth. Let chill 1/2 hour to 45 minutes. Roll out dough to 1/4 inch thick. Cut into squares. Bake 350 degrees for 15 minutes. Prick crackers with fork as they come out of oven.
WHEAT MEAT
(My directions for this will not be complete — as it would take an entire page to explain it properly, but this will get you the idea. (Please see our Wheat Meat page for specific instructions.) This is the process of taking the gluten/protein out of the flour — separating it from the starches and can be done with white flour or freshly ground wheat flour. You basically add enough water to make a dough like texture — just wheat flour and water. Let it sit for 30-45 minutes for the gluten to develop. Rinse under water to remove the starches. (It will run clear and take out some of the bran. It feels like it’s falling apart as the starches rinse clear, then comes together again.) At this point, there are two main different approaches: boiling in broth versus baking in the oven. You can either take this heap of gluten and make a long “loaf” shape out of it then put it on a greased cookie sheet and bake in the oven. Or you can put it in broth to cook/boil/flavor it. If baking, it will need to bake through and usually browns just barely. It takes about 30 minutes to boil it which depends on it’s size. The baked wheat meat can then be ground to make a “ground beef” texture. Using a blender to shred it also works great. The boiled wheat meat can be cut to mimic slices of chicken or beef. At this point for either, there are many ways this can be handled. If this is of interest to you — you will need lots more detail. I have done this before. It can be fried like a steak with breading or made into a “chicken nugget” or even made into a delicious coconut crumble with brown sugar and butter. Yum, I liked it a lot. In an emergency, this would definitely provide a change of texture while focusing on the wheat’s protein.
Melanee Van Ee-Mortensen
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http://web.archive.org/web/20050502200539/members.tripod.com/~Cooking2k/y2krecipes4.html
Noodle/Rice Pilaf
1 C broken up spagetti
4 Tbsp.”butter”
2 Cans (3 1/2 C) beef or chicken broth
2/3 C water
1 C raw long grain rice
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Brown noodles in butter (or butter crisco), stirring often. Add remaining ingredients. Bring to a boil, reduce heat. Cover and simmer 20 - 25 minutes or until liquid is absorbed.
Variation-add rehydrated mushrooms, celery, peas and carrots, or ground beef
White Chili
1 Tbsp. Oil (preferably olive oil)
Rehydrate to equal 2 C chopped onion
1 Tbsp. (dry) minced garlic
2 Cans (6oz.) chicken-drained & flaked
2 Cans chicken broth (3 1/2-4 C)
6 C cooked white beans (your choice)
1 or 2 Cans (4oz) diced green chili’s
2 Tbsp. Cumin
1 tsp. Oregano
1 tsp. Chili powder
Cayenne pepper-Tabasco- Salt & Pepper to taste
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saute onion in oil untill soft. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer for an hour.
Serve with sopapillas and honey
Quick Tuna (or Chicken) on Rice
2 Cans Cream of Chicken Soup
1 Can water (or milk)
1 tsp. curry powder
Salt & Pepper to taste
2 Cans Tuna (drained)
2 C Rice
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Prepare rice according to package directions. With a wire whisk, heat soup, water, and seasoning. Add meat. Serve over hot cooked rice. Variation-add 1 C cooked peas, serve over toast, buscuits, or mashed potatos.
Canned Meat Patties
2 C Prepared Mashed Potatos
Rehydrate to equal 1/2 C minced onion (or 1 Tbsp. dry)
1 1lb. canned Ham, 2 cans Corned Beef, or Spam (YAY!)
Mix to equal 1 egg
Salt & Pepper to taste
Oil for frying
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Grind meat, (meat grinder, potato masher or 2 forks) and add onion, potatos, egg, and seasoning. Shape into 12 patties, and fry in hot oil.
Spoonbread
1 C cornmeal
1 tsp. salt
3 Tbsp. butter(butter crisco)
1 C milk
Mix to equal 4 eggs
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Grease square baking dish. In a sauce pan combine corneal and salt. Add 2 cups boiling water, stir well. Cook over medium heat, stirring constantly, 1 to 2 minutes or untill thick. Remove from heat, add butter, stirring untill melted. Add milk to eggs, add eggs to cornmeal, and stir till batter is smooth. Bake in a hot oven - 425* 25 minutes- or untill a knife inserted comes out clean
Ham with Pineapple Glaze
1 1lb. canned ham
1 8oz. can pineapple slices(or larger if you like)
1 Tbsp. dijon mustard
1/3-1/2 C packed brown sugar
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Pour juice from pineapple, mustard, and brown sugar into skillet. Stir constantly untill bubbly. Slice ham down the middle- from side to side. Add to skillet, and cook on each side about 4 minutes each. Remove ham, and add pineapple slices to pan, heat on both sides. Place pineapple on ham slices, and top with glaze. Serve this with broccoli rice on the side, and buscuits.
Really Good Green Beans
1 29oz can green Beans
2 Tbsp. Soy Sauce
1 Tbsp. Sesame Seeds - toasted
_ _ _ _ _ _ _ _ _ _ _ _ _
To toast seeds, put them in a skillet, and cook over med. heat- stirring frequently untill Brown. Set aside. Warm green beans through(with liquid) when they are hot, drain well. Mix in soy sauce and sesame seeds. Return to heat for just a minute, and serve
Stewed Chicken
1 large (juice can size) boneless chicken
1 can cream of Celery soup
1 bag (99¢ size) Sour Cream and onion potato chips- crushed_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Mix everything together, and simmer untill disired consistancy. This is usually made in a crock pot- Serve on buns, on mashed potatos or rice
Bread on The Grill
2 C all purpose flour
1/2 tsp. salt
1/2 tsp. white sugar
1 pkg. dry yeast
3/4 C. warm water
1 TB. Olive oil
Cooking spray
2 TB. Cornmeal (for dusting)
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Dissolve yeast in water. In separate bowl, place flour, salt, sugar, and oil. Make a well in the center, and add yeast mixture. Mis thoroughly, untill the consistency of an elastic ball. Allow to rise 1 1/2 hours. Four surface, and roll out 1/2 of dough, into a 10” round. Rub with cornmeal and top with your favorite toppings (if desired) Spray grill rack well, and frill about 5 minutes on each side. NOTE: I have not tried this recipe yet- it just sounded so good!!
Chicken Can Can
1 - 12 oz. can evaporated milk
1 can cream of celery soup
1 can cream of chicken soup
1 can chicken noodle soup
1/4 C flour
1 can (10 oz) chunk chicken
1 - 5 oz. can chow mein noodles
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In a large skillet, combine first 5 ingredients. Bring to a boil, cook and stir 2 minutes, or until thick. Add chicken, and heat through. Serve over chow mein noodles.
Variation- onit chow mein noodles- serve over rice, noodles, potatos, or biscuits
http://web.archive.org/web/20011215220834/waltonfeed.com/grain/y-rec/eggsubsi.html
Egg substitute-(for use in baking) Author Unknown
Before starting recipe for cookies, cake etc.... Combine 1 tsp unflavored gelatin with 3 Tbsp cold water and 2 Tbsp plus 1 tsp boiling water. This mixture will substitute for 1 egg in a recipe.
http://web.archive.org/web/19980127212834/www.gorp.com/gorp/food/foo_gorp.htm
Good Old Raisins and Peanuts
(And So Much More!)
Contributed to GORP’s Recipes Forum by Dennis Schmitt
Granola, Oats, Raisins and Peanuts
1 cup salted peanuts or dried roasted peanuts
1 cup raisins
mix in a Zip lock bag and eat on the trail.
Trail Peak Trail Mix
Pilmont Training Center
1 cup Chex’s cereal, rice, corn, wheat or mixed
1 cup M&M’s
1 cup salted peanuts (or dried roasted peanuts)
1 cup raisins
mix in a Zip lock bag and eat on the trail.
Mixed GORP
1 cup mixed nuts (or dried roasted mixed nuts)
1 cup dried Fruit Bits
1 cup M&M’s
1 cup roasted sunflower kernels
mix in a large Zip lock bag and eat on the trail.
GORPMM
Backpacker Magazine
1 cup salted peanuts (or dried roasted peanuts)
1 cup raisins
1 cup M&M’s
mix in a Zip lock bag and eat on the trail.
Good-for-you-GORP
Backpacker Magazine
2 1/2 cups low-fat granola
1 cup dried pears
1/2 cup M&M’s
mix in a Zip lock bag and eat on the trail.
Sunny GORP
Backpacker Magazine
1 cup salted peanuts (or dried roasted peanuts)
1 cup raisins
1 cup roasted sunflower kernels
1 cup M&M’s
mix in a large Zip lock bag and eat on the trail.
Mac GORP
Backpacker Magazine
1/2 cup mixed nuts
1/2 cup Macadamia nuts
1 cup dried Fruit Bits
1 cup M&M’s
1 cup roasted sunflower kernels
mix in a large Zip lock bag and eat on the trail.
Tom Brokaw’s Granola GORP
Backpacker Magazine
1 cup pitted dates, prunes, raisins or other dried fruit
4 cups old-fashioned oatmeal
1 cup pine nuts or walnuts
1 cup shredded coconut
1 cup wheat germ
1/3 cup sesame seeds
1/2 cup honey
1/2 cup oil
Snip fruit into small pieces and set aside. Combine dry ingredients in a large bowel. In a sauce pan, stir together honey and oil and heat to boil. Pour over dry ingredients, and mix. Spread onto two 10”x15” baking sheets. Bake 25 minutes at 325o F, stirring occasionally. Add fruit once the granola is cool.
GORP
Gorp Balls
Helen Singh The Leader, April 1984
1/3 cup each raisins, apples, apricots, dates and coconut.
Add 1/2 cup sesame seeds,
1/3 cup walnuts
2 cups peanuts.
For the glue, use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter.
Make sure the Scouts don’t pack food in the same place as their socks and underwear. Food and patrol cooking gear go in the top of the pack, and personal gear in the bottom and the side pockets. Reserve one side pocket for trail munchies: nuts, dried fruits, smarties, hard candies and chocolate bars. Each Scout should have his own bagful to ration out to himself so that it lasts the duration of the trip.
Our favorite is GORP balls; chopped dehydrated fruits and nuts “glued” together with honey, peanut butter and melted chocolate chips and rolled in icing sugar.
Energy Balls
The Leader, June/July 1994
Nothing re-charges the body and encourages tired hikers faster than a quick snack on the trail. Try these “energy balls”.
Mix together 1 cup chopped dates
1/2 cup peanut butter,
1 3/4 cups chopped figs, and 1 cup chopped apricots. Roll into balls. Recipe should make about 33 servings, each weighing 0.9 oz.
(Calories per serving: 72; shelf life: 14 days.)
Heidi’s Trail Mix
Heidi
1 cup dry cereal (Cheerio’s, Chex, etc.)
1 cup peanuts or soy nuts
1 handful pretzel sticks
1 cup raisins
optional, handful of dried fruit
mix in a Zip lock bag and eat on the trail.
SAM’s Mix
Dennis A. Schmitt
1 big box Pepperidge farm cheese fish crackers or 1 box Chex Mix,
1 @1 lb. bag M&M’s
1/2 LB raisins
1 jar Planter’s Dry Roasted Peanuts
Mix in a 2 gallon zip lock bag. serves one Troop.
People Chow
Dave Corson, ONEPOT
1 pkg semi sweet morsels
1 cup Peanut Butter
1 stick margarine
1 box Crispex cereal
1 lb Powdered sugar
Melt semi sweet morsels, peanut butter and margarine over low heat. stir in cereal until well coated. Place powdered sugar in grocery sack and then put “the mixture” into the bag and shake until well coated. The chow that is, not you.
Donny’s Mix
Donny Shaheen, Bag
1 cup Pretzels
1 cup Chex Mix
1 cup nuts
1 cup M&M’s
Mix and eat and share with your buddies
Go to GORP Food.
http://web.archive.org/web/19980127213029/www.gorp.com/gorp/food/swfood.htm
SAVING MONEY ON BACKPACKING FOOD
By Steve Williamson
(C) 1995 Williamson Imagineering
Many people find the purchase price of prepackaged “backpacking food” to be
inhibitive. Such dehydrated foods are convenient, however, as well as light
and easy to carry. This article details some very simple ways that you can
save money when feeding yourself on backpacking trips while keeping that
convenience and conservation of weight and space found in store-bought
dehydrated foods.
In Appendix A, you can find a list of the many different types of food
appropriate for dehydration and backpacking, and the best times of the year
for their purchase.
FOOD TYPES
The fact remains that we need certain nutrients to survive. Something as
mundane as Vitamin C becomes a valued commodity when you are out to sea for
extended periods of time, lending meaning to that old pirate saying, “Argh,
ye scurvy dog!”
Although you won’t get scurvy by not eating an orange a day on a week-long
backpack trip, nutrition is still a factor when it comes to keeping your
body supplied with the necessary energy (in the form of carbohydrates, sugars
and fat) to get your body back OUT of the woods.
The single most important food item you need when trekking the backcountry
is water. Drink as much as possible. Period. You can survive much longer
without food than you can without water. Even if you do eat, you still need
water in your system in order to metabolize that food, much in the same way
that wood needs oxygen in order to burn.
Many people find that meat is not a necessity when backpacking. Protein in
sufficient quantities can be found through many lighter foods that won’t
spoil, such as nuts, beans, and peas. Peanuts are fairly high in protein,
as well as lentils. Jerky, in all it’s wonderful forms, is great for its
flavor and munchability. Plus, it won’t spoil the first day you hit the
trail.
Carbohydrates keep your muscles fed with energy, and also help to keep your
body warm as well. Carbos can be found in many wonderful food items such as
pastas (great source!), fruit (dehydrated, of course!), and dairy products,
such as powdered milk and cheese.
Fat, typically, is not a desired food item during the regular hustle and
bustle of everyday life. At least not if you listen to TV commercials. But
in the woods, it equates to energy, approaching carbohydrates in value. If
you are taking a particular food item on a backpacking trip, and you have a
choice between the regular or the low/non-fat type, get the regular kind.
You’ll be burning plenty of calories huffing it up that trail, so don’t get
paranoid about how wide your hips will be when you get back. Their high fat
content is what makes grub worms such a highly valuable survival food.
Individual nutritional needs will vary, of course. Women, for example, have
a significantly higher need of iron for several reasons. Women don’t store
iron as well as men do, and their monthly cycle drains their body of iron in
the form of red blood cells.
In Addition, iron becomes important at high altitudes because it enables
your red blood cells to carry oxygen throughout your body more effectively.
PRESERVATION
This section deals with the two factors involved in packing your food with
you on long trails: preservation and conservation. The former is obvious:
how long will your food last without spoiling? The second deals with how
light or how small the food becomes, thus helping to conserve weight and
valuable pack space.
The standard method of preserving and conserving food is through a method
called “dehydration”. To dehydrate something is simply to remove any and
all moisture from it, thereby making it “dry”. This often results in a
substantial space and weight reduction in the food item, while leaving most,
if not all, of the nutrients in tact.
Many foods come without water in them right off the shelf, such as pastas,
beans, peas and nuts. Meats, fruits, and vegetables, however, usually need
to be dehydrated separately, or bought that way from the store.
Many different kinds of fruit can be purchased in a dehydrated state:
apples, apricots and peaches can often be found either in the produce or
baking section of the grocery store. Banana “chips” are found in the
bulk-food isle, as well as other more exotic fruits such as papaya. You can
also pick up “quickie” rolled oats in the bulk-food isle; add some
dehydrated berries or banana chips to make some really great hot oatmeal for
those cold mornings.
Meat is typically found in the form of jerky, as mentioned earlier. This
author, however, will also take along tuna in the single-serving sized
pull-tab cans. Granted, the empty can still takes up just as much space as
it did full, but you can add the tuna to just about any hot dish to change
the flavor significantly. (Get the water-packed type, not the oil-packed
variety.)
Vegetables, however, aren’t very easy to find dehydrated in the store. At
least this author has never been able to find any. This usually requires
the use of a food dehydrator at home...
Food dehydrators range in cost from $29.95 (mail order) to several hundred
dollars, depending on quality and capacity. They all, however, basically
work the same. A heat source, as well as air movement, combine to slowly
remove all moisture from the food items placed on the stackable trays. Just
about anything can be dehydrated using these appliances; most come with a
booklet describing how to properly dehydrate various foods, as well as
estimated time requirements.
Homemade dehydrators are also possible, with the use of plexiglass, plywood,
several wood-framed screens and a well placed lightbulb.
Seal dehydrated foods in a zipped bag, or for people that backpack several
times a year, a vacuum sealed plastic bag. The latter is the best method
for long-term storage. Vacuum sealers range in cost between $40 to several
hundred dollars.
SAVING MONEY
If you backpack often enough, the cost of a dehydrator and vacuum sealer can
easily be justified. Pre- packaged dehydrated backpacking meals can be
quite expensive. In order to save money on food, buy your granola, beans,
peas, and pasta in the bulk-food isle of your grocery store. Then head over
to the soup isle and pick up several packets of the old stand-by “instant
soup”. I recommend you avoid the Ramen-type noodles as they take a large
amount of water and fuel to heat it up. Rice-a-Roni also makes a two-serving
package of “quick fix” flavored rice dishes that work great on the trail, all
for around $1.10 per package.
Keep your eye open when traveling the isles of your grocery store. If
something requires that you add hot water in order to prepare it, it is a
good candidate for backpack food. Base your ultimate decision on the
nutrition gained vs. the preparation time, weight, and size.
Even some prepackaged backpacking foods would require a professionaly
trained chef to prepare, so read the label. “Boil 3.5 oz of water for 7.5
minutes, then slowly add the contents of packet 2C, stirring in a
counter-clockwise motion, for another 3.25 minutes. Begin mixing the
contents of packet 1D in a sterile brass container with 2.3 oz of water (at
a temperature of 184 degrees Fahrenheit)...”
PREPARATION
Assuming you have plenty of no-cook food items, such as granola, fruit, or
jerky, there is then little or no preparation to be done, thus saving fuel
and time. However, most other food items described herein that require
cooking only need the addition of hot water.
Feel free to experiment with combinations of foods. Take along a small
container of table spices, such as Mrs. Dash, to liven up otherwise boring
soup mixes or pastas. Add dried tomatoes and corn to a hot pot of
tortellini. Better yet, add your spices ahead of time when “bagging” your
home-dried foods.
Below are some sample recipes for combining dehydrated food items to make a
regular meal. It is usually most convenient to pre-mix these items into a
single bag before setting out:
WAKE-UP OATMEAL
“Quickie” rolled oats
Powdered milk
Cinnamon Apple chips, in 1/4” chunks or
slices
Half-packet of hot chocolate mix
This makes an apple/cinnamon oatmeal with a little bit of a chocolate taste
that really helps to warm yourself up on a cold morning. Some people
substitute “Instant Breakfast” mix for the hot chocolate mix - - in order to
get more vitamins and minerals — although it doesn’t usually taste quite as
good. You can also add brown sugar if desired.
TASTY OMELETS
Powdered eggs
Dehydrated tomatoes
Dehydrated green peppers
Onion flakes
Use differing quantities of tomato, peppers, and onion to taste. The trick
is to pre-mix everything at home, after experiment with spice quantities, so
that all you have to do is pour your powdered concoction into a pan of hot
water to get a morning or lunch omelet that doesn’t have the traditional
“powdered egg blahs.”
BEAN AND PASTA SOUP
Pasta (tortellini, elbow macaroni, etc.)
Pinto beans
Cous cous (sp)
Dehydrated red peppers
Dehydrated green onions
Onion flakes
Garlic powder
Again, experiment with the quantity of spices, then combine ahead of time in
single-serving bags. This dish tastes great and provides lots of protein
and carbohydrates. Be sure to pre-soak the beans for about an hour prior to
cooking. This can be done while still on the trail.
RICE POCKETS
Rice-A-Roni (quick cook) or 5-minute white rice
Parmesan cheese
Dehydrated green peppers
Dehydrated mushrooms
Pita Bread
Cook the rice as directed, along with the green peppers and mushrooms. When
the rice is done, scoop it into a pita bread pocket along with the parmesan
cheese. This dish is loaded with carbohydrates and fiber, and tastes great.
TANGY WATER
Gatorade/Kool-Aid packet (w/o sugar)
Water
Tired of tasting the iodine in your treated water? Keep a zipped bag of
flavored, granulated drink mix with you. After treating your water for the
prescribed duration, add just enough drink mix to it to cover up any foul
taste from the purification tablets. If you carry a survival water filter,
your water should have no noticeable taste.
APPENDIX A
Most foods will cost you less money if you buy them during certain months of
the year. This is usually due to their availability, harvest times, and
perceived consumer demand.
JANUARY:
Potatoes, turnips, winter squash, cauliflower, avocados, bananas, cabbage,
mushrooms and pears.
FEBRUARY:
Bananas, avocados, cabbage, cauliflower, broccoli, tangerines, winter
squash, muschrooms, and pears.
MARCH:
Radishes, spinach, avocados, artichokes, asparagus, bananas, broccoli,
grapefruit, mushrooms, and lettuce.
APRIL:
Strawberries, asparagus, cabbage, bananas, chicory, onions, pineapples,
escarole, rhubarb, and spinach.
MAY:
Tomatoes, watercress, asparagus, celery, bananas, papayas, peas, pineapples,
potatoes, stawberries, and watercress.
JUNE:
Peas, avocados, bananas, apricots, cantaloupes, cucumbers, cherries, corn,
figs, green beans, limes, mangos, nectarines, onions, peaches, peppers,
pineapples, plums, and summer squash.
JULY:
Prunes, watermelon, apricots, bananas, blueberries, raspberries, cabbage,
cantaloupes, cherries, corn, cucumbers, eggplant, figs, dill, apples, green
beans, nectarines, peaches, peppers, and okra.
AUGUST:
Summer squash, tomatoes, apples, bananas, beets, berries, cabbage, carrots,
corn, cucumbers, eggplant, dill, figs, melons, nectarines, pears, peaches,
plums, and potatoes.
SEPTEMBER:
Squash, tomatoes, yams, apples, bananas, broccoli, corn, cucumbers, carrots,
cauliflower, dill, figs, grapes, greens, melons, okra, onions, pears,
peppers, potatoes, summer squash, and apples.
OCTOBER:
Apples, pumpkins, yams, bananas, broccoli, grapes, peppers, and persimmons.
NOVEMBER:
Pumpkins, sweet potatoes, apples, bananas, broccoli, cranberries, cabbage,
cauliflower, dates, eggplant, and mushrooms.
DECEMBER:
Apples, tangerines, avocados, bananas, lemons, grapefruit, oranges, lemons,
limes, mushrooms, pears and pineapple.
http://web.archive.org/web/19980127213036/www.gorp.com/gorp/food/morels.htm
Here is a recipe that campers will enjoy, using dried mushrooms. We use this as a sauce for freshly caught fish, but it also makes a terrific sauce for pasta or rice, or anything else that strikes your fancy! This recipe, written especially for campers, is from the newly published book, The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers.
Place in a small plastic bag and seal with a twist-tie:
2 tablespoons flour
2 tablespoons nonfat dry milk powder
2-1/2 teaspoons Butter Buds or Molly McButter
1/4 teaspoon salt
A generous pinch each of white pepper and paprika
A pinch of nutmeg
Combine in a quart plastic zipper bag:
1/2 cup dried morel halves or pieces, broken into fingernail-sized pieces before measuring
1 teaspoon dried snipped chives
(The small bag with the flour mixture)
At camp:
Add mushrooms and chives to 1-1/4 cups boiling water in medium pot. Stir well. Cover and remove from heat; let stand about 5 minutes. Remove cover and return to boiling. Reduce heat to a gentle boil. Add flour mixture while stirring vigorously with a fork to prevent lumps. Cook, stirring constantly, until sauce is thickened and smooth, 2 or 3 minutes.
Enough sauce to accompany fresh fish for 2 to 4, or to top pasta or rice for 4 people.
Special thanks to Teresa Marrone of Northern Trails Press for providing this information.
[There is also an article on this page about where to find them in the woods, as I know nothing about mushroom hunting, or identification of them, I did not print it.
granny]
http://web.archive.org/web/19980127213008/www.gorp.com/gorp/food/campstov.htm
Here is a recipe for a tasty barley dish that was written especially for campers. It’s adapted from the newly published book, The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers.
Barley-Mushroom Side Dish
(2 to 4 servings, depending on other dishes)
At home, combine in a pint plastic zipper bag:
1/2 cup quick-cooking barley
1/4 cup dried mushroom pieces, any variety
2 tablespoons pine nuts or slivered almonds
2 teaspoons dried snipped chives
1-1/2 teaspoons beef bouillon granules
1/8 teaspoon crumbled dried marjoram leaves
At camp:
In medium pot, boil 1-1/4 cups water. Add barley mix; stir well. Cover and remove from heat; let stand for about 10 minutes (timing is not critical). Return to boiling. Reduce heat and simmer, stirring occasionally, until barley is tender, about 5 minutes.
Variation:
For a richer flavor: Before combining barley mix and boiling water, sauté the barley mix in a tablespoon of melted butter. Add the boiling water and proceed as directed above.
http://web.archive.org/web/19980127213014/www.gorp.com/gorp/food/baking_w.htm
Next time you’re camping, try this recipe for a deliciously different cornbread. It’s adapted from the newly published book, The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers.
Blue Cornbread (4 to 6 servings)
At home, combine in a quart plastic zipper bag:
1 cup stone-ground blue cornmeal (substitute yellow cornmeal if preferred)
1/3 cup all-purpose flour
1/3 cup nonfat dry milk powder
1 tablespoon sugar
1 teaspoon baking soda
3/4 teaspoon salt
Carry to camp separately:
1 whole raw egg*
Oil, bacon drippings, or butter to grease the baking pan
At camp:
In medium bowl, beat egg with fork. Add mix and 1 cup cold water. Mix with fork just until there are no lumps; do not overmix. Let stand 10 minutes.
Lightly grease the pan you’ll be baking in. Pour batter into greased pan. Cover and bake until the top springs back when pressed lightly with your finger, 20 to 30 minutes.
http://web.archive.org/web/19980127212954/www.gorp.com/gorp/food/oct_soup.htm
Cooking At Camp or Home:
Soup-er Warmers for Cool-Weather Camping
By Teresa Marrone - Northern Trails Press
When the days get shorter and the nights get cooler in fall, it’s more important than ever to have a quick, easy pick-me-up at camp... one that will warm the bones and refresh the spirit. Soup is a great starter to a larger or more elaborate meal, especially in a group situation. The solo camper, or a pair of campers, will often add cheese and bread to make a full meal out of a hearty soup. And soup makes a satisfying, quick lunch that can be ready in as little as 10 minutes.
In cooler weather, it’s easy to become dehydrated because you tend to be less thirsty than during hot weather. But strenuous activity takes its toll, and your body still needs a steady supply of fluids to prevent muscle cramps and exhaustion. Soup is a great way to boost your fluid intake during cool weather, as well as pack in the carbohydrates needed for extra stamina.
Thanks to dried foods, you no longer need to slave over a sputtering cookstove or finicky campfire for hours to enjoy a hearty soup at camp. Soups that are easy to prepare suit the schedules of today’s active canoeists, hikers, and other outdoors enthusiasts. A few minutes’ packing at home before your trip will yield delicious, hearty soups that are easy to cook and satisfying to eat. And if you add some vegetables that you’ve dried at home, you can add terrific variety to your camping fare.
Here are a few soup recipes that are sure to take the chill off your fall camping trips. They’re adapted from, The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers.
Clam Chowder (2 or 3 servings)
Combine in pint plastic zipper bag:
1 package (.9 ounces) Knorr mushroom sauce mix (not gravy mix)
1/2 cup instant mashed potato flakes
3 tablespoons packaged dry onion soup mix (half of a 1.4-ounce package)
1 tablespoon nonfat dry milk powder
1 tablespoon bacon-flavored bits (Bac-Os) or home-dried cooked chopped bacon
2 teaspoons Butter Buds (in the spice aisle at the grocery store; Molly McButter etc)
1/2 teaspoon crumbled dried parsley leaves
1/4 teaspoon black pepper
Carry separately:
1 can (6.5 ounces) chopped clams in clam juice
Oyster crackers or saltines, optional
At camp:
In medium pot, boil 3 cups water. Add dry mix, and clams with the clam juice. Stir thoroughly. Cover and return to boiling. Reduce heat and simmer, stirring occasionally, about 10 minutes. Serve with oyster crackers.
Smoked Oyster Chowder:
Follow above recipe for Clam Chowder, substituting a can of smoked oysters, with the juice, for the chopped clams. Proceed as directed.
Beef-Barley Soup with Caraway Dumplings (2 or 3 servings)
This makes a satisfying meal when paired with some cheddar cheese and crackers.
In small plastic bag, combine:
3/4 cup buttermilk baking mix (like Bisquick)
1 teaspoon crumbled dried parsley flakes
1/4 teaspoon crushed caraway seeds
Combine in quart plastic zipper bag:
1 package (1 ounce) freeze-dried beef (available at camping stores)
1/3 cup quick-cooking barley
2 tablespoons freeze-dried or home-dried green peas
1 tablespoon beef bouillon
1 teaspoon dried onion flakes
3/4 teaspoon paprika
1/2 teaspoon fines herbes mixture (parsley, chives, tarragon, and chervil)
A quarter of the dried leather from an 8-ounce can tomato sauce*
A pinch each black pepper and cayenne pepper
At camp:
Set aside the small bag with the baking mix. In medium pot, boil 4 cups water.
Add beef-barley mix. Return to gentle boil; cook 10 minutes, stirring occasionally.
While soup cooks, make dumplings: in medium bowl, combine baking mix with 1/4 cup cold water; mix quickly with fork until just moistened.
When soup has cooked for 10 minutes, drop dumplings in 6 balls on top of soup. Cover soup; continue cooking for another 10 minutes without removing cover. Dumplings should be firm to the touch and dry in the center when cooked.
*To dry tomato sauce in your oven: line cookie sheet with plastic wrap (secure edges with tape to keep in place). Pour tomato sauce evenly over the plastic wrap. Dry in oven set at 140 degrees or lower (prop oven door open slightly) until leathery and completely dry, 4 to 6 hours. The dried tomato leather should peel easily from the plastic, and there should be no sticky spots.
The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers contains more than 150 unique, tested recipes, as well as easy, complete home-drying instructions for over 50 foods (vegetables, fruits, and meat).
http://web.archive.org/web/19980127213000/www.gorp.com/gorp/food/brk_stra.htm
Breakfast of Camp-ions!
By Teresa Marrone - Northern Trails Press
Strawberries Nutritional studies tell us that breakfast is the most important meal of the day, and nowhere is this more true than in the back country. The energy boost provided by a good breakfast will keep you going throughout the morning without fatigue, cramps, or loss of energy.
Whole grains and fruits are rich in complex carbohydrates, which are the most important component of a good camp breakfast. Fresh fruits can often be foraged near camp; it’s hard to beat a bowlful of fresh blueberries, strawberries or raspberries, topped with yogurt and sprinkled with granola. Wild berries are generally smaller than their domestic counterparts, but what they lack in size, they make up for in flavor. If your group includes children, you might assign them the task of berry picking as part of the morning routine; kids’ small fingers and nimble knees make berry picking easier. (Be sure that the kids know what they’re looking for, and that they don’t stray too far from camp; an adult should accompany them and perhaps carry the berry pail!)
If berries are out of season or unavailable in your location, you can make delicious stewed fruit compotes from dried fruit available at the supermarket or health-food store. Simply soak dried fruit in enough boiling water to cover (try a mixture of dried peaches and strawberries for a new taste sensation), letting the mixture stand while you get other dishes ready. Add a bit of sugar to taste if necessary. Serve over pancakes or French toast for a delicious change of pace. Oranges are bulky but travel well; tuck a few into the bottom of the food pack for instant morning sunshine. Apples are another good choice for the pack, and make a quick, easy breakfast when accompanied by bread and cheese (try a bagel and some sharp cheddar with your apple).
Here are two great breakfast recipes written specifically for campers. They are from , The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers.
Banana-Buttermilk Pancakes
(Makes about 8 pancakes)
Home packing/preparation:
1/2 cup dried banana slices (available at supermarkets or health-food stores). In food processor or blender, chop banana slices until the largest chunks are no larger than corn kernels. Place in a small plastic bag and seal with a twist-tie.
Combine in a quart plastic zipper bag:
3/4 cup all-purpose flour
1/4 cup powdered egg
2 tablespoons dry buttermilk powder (available at supermarkets or health-food stores)
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
The small sealed bag with the chopped banana
At camp:
In small pan, Combine chopped banana with 3/4 cup water. *** Bring to a boil.*** Cook, stirring frequently, until mixture thickens to the consistency of oatmeal, about 5 minutes. *** Remove from heat; let stand for 5 or 10 minutes. *** Stir in 1/2 cup cold water. *** Combine banana mixture with dry ingredients in a bowl; stir just until moist. If batter is too thick, add a little additional water. *** Pour batter by scant 1/4 cupfuls onto hot, lightly greased griddle or frying pan; when surface begins to bubble, flip and cook second side. *** Serve with syrup, jam or Maple-Stewed Apples (below).
(Variable servings)
This simple recipe can be easily adapted to the number of campers in your group. Serve over pancakes, hot cereal, or French toast; or as a side dish with eggs, bacon and toast or biscuits.
Carry separately:
Dried apple slices or cut-up slices (1 cup for 3 servings)
Maple syrup (1 tablespoon for 3 servings)
Butter, optional (1-1/2 teaspoons for 3 servings)
At camp:
Measure the amount of apples you want to prepare, then bring half that measure of water to a boil (for example, use 1/2 cup water for 1 cup dried apple slices). *** Add the dried apples. *** Add maple syrup, in the approximate ratio of 1 tablespoon syrup per cup of dried apples. *** Return to boiling. *** Reduce heat; simmer, stirring occasionally, for about 3 minutes. *** Cover and remove from heat. *** Let stand 5 or 10 minutes. *** Stir in a pat of butter, using the ratio of half the amount of syrup (for 1 tablespoon syrup, use 1/2 tablespoon butter, which equals 1-1/2 teaspoons).
Special thanks to Teresa Marrone of Northern Trails Press for providing this information.
http://web.archive.org/web/19980127212909/www.gorp.com/gorp/publishers/ics/foo_bake.htm
Very Frugal Gourmet
A Backcountry Baking Primer
Surely this was a dream. Breakfast deep in the backcountry had always taken on an unappealing familiarity: cold granola, sticky oatmeal, something unidentifiable dumped into lukewarm water in hopes it would dissolve completely before I tried to swallow it. But this cold Wind River morning, waiting for the sun to crawl over the ridge before abandoning the security of my bag, unfamiliar aromas sat me upright under the sheltering tarp. There was fresh coffee, and — yes — the warm smell of baking yeast . . .
“Let’s go,” said the woman in the midst of my dream, standing at the camp stove and smiling. “Cinnamon rolls are almost ready.”
Served hot, the melting butter dribbled over my fingers. “Great! Wonderful! Terrific!” I searched futility for superlatives, knowing I had found a backpacking partner I didn’t want to lose. That was over a decade ago, and we’re still baking together. The longer the trip, the more we appreciate these freshly baked luxuries in our diet.
Option 1:
Stove-Top Baking
The Tools
You will need one deep (1-1/2’’ to 2”) non-stick fry-bake pan with a lid that fits snugly. Your batter or dough should not over-fill the pan. Half-full is a good gauge or the rising that ensues when you bake may cause the batter to overflow or minimally stick to the lid. The lid must fit tightly to ensure that you adequately trap the required amount of heat. If your pan is smaller than this, merely cut the recipes in half and proceed as directed. We like the large pan even for the two of us because if you are going to the trouble of baking, it’s rewarding to have leftovers.
Apply Heat Evenly The Heat
You will need a source of bottom heat. In this case, a backpacking stove that simmers well. In preparation for Stove-Top baking, light your chosen stove and adjust it to a simmer. You should be able to hold your hand comfortably about 10 inches above the stove, but still feel your hand being warmed. Too hot is generally more of a problem than too cold.
Equally as important as bottom heat is a source of top heat. Traditionally, this is where you build a small, hot, twiggy fire on top of your lid. Recently, we have discovered the Pot Parka, a convection dome marketed by Traveling Light. We will discuss both options.
Cooking with a twiggy fire Stove-Top Baking With The Twiggy Fire
Gather a pile of pencil-sized or smaller twigs. Light your stove and let it run at its lowest heat. Put the baking pan, with secure lid, on the stove, and build a twiggy fire on the lid. Spread the fire out evenly on the lid, and feed it enough wood to keep it burning. It’s almost impossible to generate too much heat on the lid. Every 4 to 5 minutes rotate the pan clockwise to assure even baking on the bottom. Use a couple of sticks to make rotating the pan simple and painless. Total cooking time usually runs 30 to 40 minutes. After 20 to 30 minutes, or if you start to smell the rich aroma, carefully lift off the lid and check the progress, just to be safe. DON’T LIFT THE LID TOO OFTEN, or you will keep losing the heat needed to bake the goodie. When the dough is cooked, it has a firm crust and sounds hollow when you thump it. Set the pan off the stove, but continue to burn the twiggy fire on top until nothing is left except a fine ash that can be scattered harmlessly.
Stove-Top Baking With The Convection Dome
This item has revolutionized our Stove-Top baking. Follow the directions for baking with a twiggy fire only skip the twiggies. The convection dome, or Pot Parka, surrounds the fry-bake pan trapping all the heat around and on top of the pan. You have a light-weight mini-oven! Although the twiggy fire works great, the convection dome cuts down on baking time (about 30%), and the chance of fire. It folds neatly into the pan for travel. We love it and go nowhere without it. Basically, what you’re doing is converting your pan into the Outback Oven.
Option 2:
Flip-Baking
Flip-baking is faster. You end up with a still tasty yet denser version of your stove-top baked bread. It is useful if you are in a rush, you forgot your convection dome (heaven forbid), twiggy supply in the area is low, or the fire danger is high. Merely oil your fry-bake pan, place the dough or batter inside, and flip carefully when it is done on one side. Cook until both sides are toasty and the middle is not gooey. Time per side depends on thickness of the dough and the heat of the stove. To prevent “black on the outside, goo on the inside,” flip-bake over medium heat with the lid in place We traditionally flip-bake pancakes, pan biscuits, chapatis, tortillas, johnnycakes, and many other things when we’re too hungry to wait.
Essential Batter Mix
The initial Essential Batter Mix ingredients will vary little from pancakes to quick breads to pie crust. What will vary is the consistency of the batter and the additional ingredients (the ingredients that make it special). For example, pancake batter needs to be lumpless and pour easily; muffins and cakes need to be thicker but still pour if encouraged; and biscuit dough needs to be just that, dough (sticky, but you can form it into a ball and it stays there). These recipes will include some ideas about amounts of fluid needed, but the best plan is to add water slowly until the batter is the desired consistency.
B2’s Essential Batter Mix
2 cups flour
1/3 to 1/2 Cup dry milk
4 tsp. baking powder
1/2 Cup margarine or shortening
1/2 tsp. salt (optional)
Water
How Much Water?
For Pancake Batter:
About 2 cups. Batter should run off spoon easily.
For Cake Batter About 1 1/2 to 1 3/4 cups. Batter should walk off spoon quickly.
Spoon with batter on it
For Muffin/Quick Bread Batter:
About 1 1/4 to 1-1/2 cups. Batter should drop off spoon into pan, but not in a huge rush. This batter is about twice as thick as pancakes.
Spoon with batter on it
For Biscuit Batter:
About 1 cup. This batter is quite stiff but still sticky You have to push it off the spoon or press it into a pan. It will not go anywhere by itself.
Spoon with batter on it
Important: Altitude
The thing that most seriously affects baking is altitude. The higher you go the less leavening agent (baking powder) you will need. So when making your Essential Batter Mix, either at home or on the trail, think about your altitude and adjust your ingredients appropriately. Also, buy double-acting baking powder. It releases its leavening in two stages so cakes won’t rise too fast. If you do not adjust for the altitude your baked goods will expand out of your pan, crumble into a small pile, and be otherwise inedible without rolling them into crumb balls or eating them with a spoon.
Baking Powder: Use double-acting.
0-3500 feet: Use 4 tsp. per 2 cups of flour.
3500-6500: Use 3 1/2 tsp. per 2 cups of flour.
6500-8500: Use 3 tsp. per 2 cups of flour.
8500-10,000: Use 2 1/2 tsp. per 2 cups of flour.
Over 10,000: Use 2 tsp. and an extra egg (2 Tbs. powdered egg) per 2 cups of flour.
There are more exact adjustments, but this works. If the recipe calls for considerable sugar, many people cut back a tablespoon or two as they gain elevation. I don’t usually worry about it, but using too much sugar at the high altitudes may make your cakes fall by destroying their cell structure.
Commercial Mixes
Commercial mixes are prepared for sea level — in fact most have altitude adjustments on the packaging. We discovered this when we built our cabin at 9200 feet. Our first cake mixes expanded like horror movie special effects all over the oven. To combat this dilemma, you must add extra flour to the mixes. Also, add some extra water to compensate or the extra flour and the fact that water evaporates faster at these drier heights. Please don’t be overwhelmed. Use the guidelines below to adjust your commercial mixes before baking.
For every two cups of mix add:
3500-6500 feet: 2 Tbs. each flour and water.
6500-8500 feet: 3 Tbs. each flour and water.
8500-10,000 feet: 4 Tbs. (1/4 cup) each flour and water.
Above 10,000 feet: 4 Tbs. (1/4 cup) each flour and water and an extra egg.
Essential Pan Biscuits
2 cups Essential Batter Mix
3/4 cup water.
Helpful Hints: Mix wet with dry ingredients. Form into a ball. Knead lightly (about 30 seconds). Pinch off balls of dough and form into patties (1/2” thick) and fry in buttered frying pan a few minutes per side.
Style Points: Serve smothered in syrup or gravy.
Thanks to Ardath Drown Gray and Elsie Emmons Cummings who had the courage to teach a small girl how to make biscuits and let her practice. “Cut the shortening with your hands. It’s the only way they come out right.”
Variations On The Theme
# Buttermilk Biscuits: Make the Essential Batter with buttermilk powder and proceed as in Pan Biscuits.
# Bacon Biscuits: Add 1/3 cup bacon bits to Essential Pan Biscuits and proceed as above.
# Cheese And Garlic Biscuits: Add 1/2 cup grated cheese and 1/2 tsp. garlic powder to Essential Pan Biscuits.
# Herb Biscuits: Add 1/2 tsp. dry mustard, 1/2 tsp. sage and 1 1/4 tsp. caraway seeds to Essential Pan Biscuits. Other herbs work well too.
Cooking The One Burner Way
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