Weekly Roundup - Living On Nothing Edition [Survival Today

Somehow I have missed a whole segment of FR - 8 years and I never ran across the venomous members that are around. I went into an article:

“Organic food gets a raw deal from the FSA”

OMG there are those here who sound more like DU (only a bit more polite). Organics = starve the world...

Guess they like great things like Paraquat - one of the most widely used herbicides in the world...

Wonder why the CDC says:

Ingestion of small to medium amounts of paraquat may lead to development of the following adverse health effects within several days to several weeks:

* Liver failure
* Kidney failure
* Heart failure
* Lung scarring (may evolve over several weeks)

And that is just one of hundreds and hundreds used.

Well, let them eat what they want - just don’t mess with MINE!

Gee, I sure appreciate our FOG’s..

Friends Of Granny

Exclusive: Obama’s New Food Act to Seal Sorry State of America’s Farms

Paul Williams, Ph.D.

//snip//
As proposed by Rep. Henry Waxman, D-Los Angeles, H. R. 2749 will grant the Food and Drug Administration the power to regulate all farms and farm produce in an attempt to purge America’s farmland of E. coli O157:H7, a lethal, food-borne bacteria.

Under the terms of the bill, crops must be grown in sterile areas, surrounded by 450 foot buffers, so that they are not exposed to other vegetation, runoff water, birds, beasts, or wildlife of any kind.

To create such sterile farms, ponds will be poisoned; wetlands drained; and streams re-routed to safeguard the crops from untreated water.

Trees will be bulldozed from agricultural corridors to protect the fields from bird droppings.

Fields will be lined with poison-filled tubes to kill rodents.

All children under five will be prohibited from stepping foot on farmland or tilled soil for fear of leaking diapers.

A crow landing in a cornfield will mandate the destruction of the entire corn crop.

Sounds crazy but it’s true. Such protocols are already in place throughout California. They were implemented by leading corporate agribusiness to offset the possibility of lawsuits erupting from a new breakout of E coli in supermarkets
and food chains.

Known as the Leafy Green Marketing Agreement, the California protocols set into place by industrial farming concerns have resulted in the destruction of vast tracts of verdant farmland and the end of the line for many family farmers.

http://www.familysecuritymatters.org/publications/id.3878/pub_detail.asp

A few people got really mad when I posted this.

People get quite irate when you try to puncture their denial with the truth.

Oh well, I can always vent here.

Without a doubt ;)

Are those things you listed for real? It’s too insane to be believed...

>>> Sounds crazy but it’s true. <<<

Destroying our way of life , one sorry legislation at a time, and at breakneck speed..

I also am amazed (by some of the other threads)

but alas it is near the full moon..

I went shopping today (Aug 3) to get some cheap meat on sale. I’m am distracting myself from thinking about my baby being at MEPS and possibly on his way to some good training and good discipline by canning, my new favorite hobby.

The stores were packed! I only notice the rush to the stores on the first of the month when I accidentally get caught in the crowds. Then, wondering why everyone is shopping on that day, I finally remember.

My thoughts today were about - what will happen when the welfare and food stamp checks stop or are reduced? These people that can’t save and plan ahead will be in a world of hurt. If they have to go shopping on the exact day their government handout shows up because they are out of supplies, how will they manage when TSHTF.

I imagine they’ll come stealing from the rest of us. It’ll be ugly.

Anybody else notice this where they live? (The mob of maniacal shoppers around the first of each month.)

http://www.canningpantry.com/dehydration-of-food.html

Appears to be a site that sells canning supplies and equipment with good articles/info on how to preserve food.

Many of our articles are presented here courtesy of the Utah State University Extension, University of Florida Extension, Clemson University Extension, North Dakota University Extension, and the Ohio State University Extension.

Variety of interesting recipes:

http://www.canningpantry.com/home-canning-recipes.html

Beef and Venison Jerky:

http://www.canningpantry.com/dere.html

Natural Granola

Ingredients:

5 cups rolled instant
oats
1/2 cup honey
1/2 cup wheat germ
1/3 cup firmly packed brown sugar
3/4 cup raisins or dried cherries brown sugar
3/4 cup chopped dried apples
1 teaspoon vanilla
1/2 cup chopped dated
1 teaspoon cinnamon
1 cup chopped nuts

Directions:

Mix all ingredients together. Spread out on the plastic wrapped trays. Dry until hard, then store in an air-tight bag. Ideal for healthy breakfast or snack anytime of the day.

Recipe courtesy of Back to Basics®

Favorite Trail Mix

Ingredients:

1 cup sunflower seeds
1 cup broken cashews
1 cup carob chips
1 cup coconut strips (pared)
1 cup raisins (dehydrated grapes)
1 cup diced apples
1 cup diced apricots
1 cup diced peaches
1 cup diced pears
1 cup slivered almonds

Directions:

Simply combine the above dried ingredients for a nutritional snack at home, in the office and car, or on the trail. Also makes a great gift idea.

Recipe courtesy of Back to Basics®

Peach Smoothie
10-16 oz. peach juice
2-3 scoops vanilla frozen yogurt
1 cup peaches (fresh, canned or frozen)
1 scoop ice
Mix all ingredients in a blender.

Ocean Surprise
10-16 oz. raspberry juice
2-3 scoops orange sherbet
1 cup strawberries (fresh or frozen)
1 banana
1 scoop ice
Mix all ingredients in a blender.

Raspberry Lemonade Smoothie
10-16 oz. raspberry juice
2-3 scoops orange sherbet
1 cup strawberries (fresh or frozen)
1 banana
1 scoop ice
Mix all ingredients in a blender.

Awesome Orange
10-16 oz. orange juice
2-3 scoops orange sherbet
1 cup strawberries (fresh or frozen)
2 banana
2 Tablespoons honey 1 scoop ice
Mix all ingredients in a blender.

Cran-Apple Limeade Refresher
10 oz. limeade
1/4 cup lime juice
2-3 scoops lime sherbet
1 scoop ice
Mix all ingredients in a blender.

Tropical Paradise
10-16 oz. pineapple-orange juice
1 banana
1 (8 oz.) can pineapple chunks in juice, un-drained
2-3 scoops vanilla frozen yogurt
2 tablespoons flaked sweetened coconut
1 scoop ice
Mix all ingredients in a blender.

Super Morning Shake
2 tablespoons non-fat dry milk
2 tablespoons honey
1 (8 oz.) carton vanilla low-fat yogurt
1 (8 oz.) can pineapple chunks in juice, un-drained
1 scoop ice
Mix all ingredients in a blender.

Chocolate Mudslide
1 cup milk
1 banana
2 tablespoons honey
1/4 cup chocolate milk drink mix or hot coco drink mix.
1/2 cup vanilla low-fat yogurt
Mix all ingredients in a blender; add more chocolate to taste.

Chocolate-Peanut Butter Smoothie
1 cup milk
3 scoops vanilla frozen yogurt
2 tablespoons malt
chocolate (Hershey’s or chocolate chips)
1/4 cup peanut butter
1 scoop ice
Mix all ingredients in a blender; add more chocolate and/or peanut butter to taste.

Baked Apples

Ingredients:

1/4 teaspoon ground cinnamon
2 teaspoons butter, cut
1/4 cup brown sugar
1/4 cup apple juice
2 baking apples (7 oz. each)

Directions:

Preheat oven to 350°F. Combine cinnamon and brown sugar in bowl. Use Back to Basics® Peel Away™ Apple Peeler to core and peel apples, leaving a 1-inch band of peel around the center of each apple. Place each apple in a Back to Basics® Apple Baking Dish. Fill each apple cavity with 1 teaspoon butter and 1 tablespoon cinnamon-brown sugar. Add 1/8 cup apple juice to each dish. Sprinkle top with remaining cinnamon-brown sugar. Bake for 25 minutes. Spoon the apple juice over apples; bake 15 minutes more or until tender when pierced with knife. Remove from oven and serve warm.

Recipe courtesy of Back to Basics®

Working from this google:

http://www.google.com/search?q=unusual+dehydrated+food+recipes&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://nutrition.suite101.com/article.cfm/raw_junk_food_recipes

Dehydrated Sweet Potato Chips
Raw Food Diet, Snack Food Recipe

© Leigh Hopkins
Jan 5, 2008
brush or peel sweet potatoes before slicing, chamomile,

Raw or live chips made from vegetables are a tasty way to satisfy cravings for salty junk food.

How to, recipes, links.

http://www.budget101.com/dehydrated_foods.htm

How to Dehydrate Foods at Home

1. Food Drying Basics
2. Equipment and Methods for Drying
3. Dry your own Chili Peppers

4. Drying Fruits
5. Dried Food Recipes
6. Dehydrating Fruits Table: Excellent informative source showing the drying times of all your favorite fruits
7. Drying Herbs
8. Drying Meats
9. Drying Vegetables
10. Dehydrating Vegetable Table: Drying times needed for all your favorite vegetables, as well as how to prepare them
11. How to Add Herbs in Food
12. Storing and Using Dried Foods

Dried Food Recipes

1. Apple Pie
2. Cherry Pie
3. Creamed Corn
4. Creamy Mushroom Soup
5. Dehydrated Soup Mix
6. Dried Apple Cakes
7. Dried Tomato Basil Pesto
8. Fresh Fennel With Sun-Dried Tomatoes
9. Fruit Leathers - all flavors
10. Fruit Powders
11. Harvest Cake
12. Peach Pie
13. Sun-Dried Tomato Dip
14. Vegetable Soup

http://www.budget101.com/ethnic_inexpensively.htm

Wonton Wrappers

1 1/2 C. flour
1 tsp. salt
1 egg
2 T. water
Mix well and knead on a floured board. Cover and let stand for 15 minutes.
Roll as thin as paper. Cut into 3-inch squares.

Stuffed Syrian Squash
Stuffing Mixture
1-2 Tbsp. olive oil
1 pound lean ground beef
2 large cloves garlic, minced
Seasoned salt to taste
2 cups long grain rice, washed
1-2 large onions, chopped
4 cups strained tomato or fresh tomato, diced large
If fresh tomato is used, 1 can tomato paste
2 cups water
1 tsp. paprika

Place oil in a skillet or electric frying pan and add beef,
minced garlic and seasoned salt. Sauté beef, garlic
and seasoned salt together until beef is fully cooked.

Without draining the additional oil created by the beef,
add the rice to the pan with the onion, and begin the
cooking process, stirring often and well for about 10
minutes.

Add the rest of the ingredients, cover and simmer about
one hour until rice is fully cooked and liquids are absorbed.
Use one large zucchini (about 18 inches) per four servings.
Slice zucchini lengthwise, and scoop out the “meat”
of the zucchini, setting this aside.

Parboil the zucchini shell, about 5 minutes, until tender.
Fill the shell halves with the stuffing mixture and place in
a baking dish.

Place in 350º preheated oven till hot, about 15 minutes.

Sautéed Zucchini

Use the scooped out zucchini “meat” for an easy side dish!

Cut the zucchini “meat” into bite-sized wedges.
1 Tbsp olive oil
Seasoned salt to taste
Paprika

Heat zucchini with oil, seasoned salt and paprika and cook in
pan over medium heat, gently turning till done to the level you
prefer. Don’t overcook. A salad and crescent rolls will complement this meal well. Till next time, bon appetit!

Hainanese Chicken Rice

Brought to Singapore by the people of Hainan (an island off the southern-most
coast of China), this has become a national dish, loved by Singaporeans.
Visitors from Southeast Asia have been known to fly in specially for a taste
of this gourmet boiled chicken and rice cooked with chicken broth. Freshly
ground chili and garlic sauce, flavored with chicken stock, add that touch of finesse.
Chicken Ingredients

One chicken, weighing one-and-a-half kg (3 lbs)
20 cups water
30 grams (one oz) fresh young ginger, peeled (optional)
2 cloves garlic, peeled
One plant spring onion, washed
Half tsp salt
2 Tbs vegetable oil
Instructions to Cook

Wash chicken and remove knobs of fat on either side of the buttocks.
Smash the ginger and garlic and tie the spring onions into a knot.
Stuff the chicken with salt, garlic, ginger and spring onions.
Boil 20 cups of water in a large pot. Add chicken, breast side down,
submerging completely. Boil water, turn the heat down to very low
and simmer for 30 to 40 minutes, uncovering once to turn chicken over.
Remove chicken and drain liquid from the body cavity. Retain
liquid for later use. Wash under tap water for 2 minutes to stop
the cooking process and to tighten the skin. Drain, rub some
vegetable oil over and let the chicken cool to room temperature.
Chop the chicken into bite-sized pieces and serve garnished with
sliced cucumbers and tomatoes. Coriander (cilantro) leaves can
be used to decorate the top. Keep broth for cooking rice and
making a simple soup with sliced cabbage.
Chicken Rice Ingredients

12 oz long grain rice
5 cloves garlic, peeled and chopped finely
5 shallots or onions, peeled and chopped finely
Two-and-a-half Tbsp vegetable oil
Three-quarter to three-and-a-half cups chicken broth
Three-quarter tsp salt
Instructions to Cook

Wash rice and drain in a colander for 10 minutes
Heat two-and-a-half Tbs vegetable oil over high heat in a wok. Add
shallots and stir fry for one minute till fragrant. Add garlic and stir
fry for one minute.
Add the rice grains and stir fry for 3 to 4 minutes.
Transfer to a saucepan or rice cooker and add the chicken broth and
salt. Boil over high heat and lower down the heat to steam the rice
when the water level reaches the level of the rice grains and steam
holes appear. Steam for 30 to 40 minutes till rice is cooked.

Chili Sauce Ingredients
60 grams (2 oz) fresh red chili peppers
30 grams (1 oz) shallots or onions
30 grams (1 oz) garlic
30 grams (1 oz) fresh young ginger (optional)
Half cup boiling chicken broth
4 tsp lime or lemon juice
One tsp rice or malt vinegar
2 tsp sugar
One tsp salt
Sauce Preparation Instructions

Peel shallots, ginger and garlic and pound till very fine. Pound
chilies will very fine. Or use a food processor to grind the ingredients.
Put all into a bowl and add the boiling chicken broth. Add remaining
ingredients, cool and leave for at least one hour before serving.
This chili sauce can be stored in the refrigerator for at least 2 weeks.

Dumpling Skins

Dumpling Skins (Wheat Starch/Tapioca Flour Dough)
Special thanks to Lana Mak for the recipe.

Used for: ha gau, fung ngan gau, fun guor, jai gau

Ingredients
2 Cups wheat starch
1 Cups tapioca flour
1/2 teaspoon salt
1 3/4 cups boiling water
3 tablespoon lard
1/2 teaspoon sesame oil

Preparation
Mixing the dough
In the bowl of an electric mixer, mix the wheat starch, the tapioca
flour, and salt. As the dough hooks rotate, add boiling water. Add
the lard andthe sesame oil and mix together thoroughly. Add 1 teaspoon
of water if dough is too dry. Continue mixing until a ball of dough forms.
Remove from bowl, knead a few times, divide into four equal parts, place
each into a plastic bag until ready to use.

Making the skins

Before working with dough, oil the work surface. Soak a paper towel
so that cleaver blade is slightly oiled and repeatedly rub cleaver across
folded towel so that cleaver blade is oiled. Roll pieces of dough into
sausage shaped lenghs about 12 inches long and 1 inch in diameter.
Cut a 1/2 inch piece from the length.

Roll into a small ball, then press down with the palm of your hand.

Press flat with the broad side of the cleaver to create the round skin 2
1/4 inches in diameter.

Velvet Corn Soup

1/4 to 1/2 pound skinned, boned chicken breast
3 egg whites, or 2 whole lightly beaten eggs
1 16-ounce can cream-style corn
1/2 to 1 teaspoon salt, if using homemade chicken stock
1/2 teaspoon sugar
2 cups homemade or kosher bouillon chicken stock
(optional: 1 slice ginger root, about the size of a 25-cent piece)
(optional: 1 Tablespoon rice, white or sherry cooking wine)
(optional: 1 pork bone for simmering in the stock)
1 teaspoon cornstarch blended with 3 tablespoons water
chopped green onion to taste
(optional: chopped baked ham, to taste)
1 teaspoon sesame oil

Mince chicken very finely, either in a food processor, or first with
the sharp edge of a knife, then using the back of the knife.

Blend finely minced chicken breast in small bowl with egg whites
or lightly beaten eggs.

Stir well with fork.

Combine corn, salt, sugar and chicken stock (with options added
here as well, if you’d like) in medium saucepan.

Bring to boil, and add cornstarch mixture, stirring to combine
cornstarch blend with the soup.

Reduce heat to low.

Drizzle chicken breast-egg white (or egg) mixture into soup, and
stir in one direction at all times. The best way to achieve this
technique is to drizzle the egg into the soup with one hand, and
stir with the other, always keeping the same direction. If it reminds
you of that childhood game of rubbing your tummy with one hand
while you patted your head with the other, you won’t be wrong!

Remove from heat. Garnish with green onion and the ham, if you’d
like. Stir in sesame oil, and serve immediately.

For an easy Egg Drop Soup, just omit the chicken breast (but you
don’t really have to!) and the corn. You might want to double up
on the broth, however.

Serves 3-4.

Congee (Jook)

Congee, also called jook, is a mainstay of the Chinese diet. A
very inexpensive dish, the Chinese have enjoyed this soup for
breakfast as well as lunch and dinner. Some Chinese, however,
have never had the pleasure of dining on a bowl of jook for their
morning meal. In the northern reaches of China, rice doesn’t
grow as easily as it does in the south, and this grain has become
a commodity.

A versatile soup, congee wears many masks, and you can have
fun playing with the variations. Depending on the leftovers you
have in your refrigerator when you’re making jook, you may
decide to add fish, steak, chicken, that little bit of shrimp you’ve
been saving in the freezer for that Lord-knows-when Doomsday
party, perhaps that can of chopped clams stil in the cupboard
after all these months. Let your imagination take flight with this
soup. If you’re a vegetarian, don’t let that stop you from trying
your hand at jook. Add some snow peas, a little broccoli, perhaps
a few varieties of mushrooms, even some thickly shredded lettuce
will work in this dish.

I soak black mushrooms, dung goo, in about 3/4 cup of water for
twenty minutes or so. I don’t add many—maybe 5 or 6, and I cut
each mushroom into at least 6 pieces. Then I throw this delicacy
into the soup, along with the water in which they were soaking.
Black mushrooms, however, are more expensive than the
Japanese mushroom closest in flavor and texture, shiitake.
From my perspective, shiitake is virtually the same mushroom, and
if I can’t find the black mushrooms, which are often in a fairly
good-sized bag, I’ll opt for the shiitake without giving it a second
thought.

A very hearty and filling soup, you may not need more—or much
more—than this at a meal.

Congee with Chinese Meatballs

1 cup long-grain rice, washed (or 2-3 cups leftover rice, when you
begin to estimate how much water the leftover rice will need)
3 quarts water

Meatball Mixture:
1 pound ground beef, preferably the leanest ground available
1 Tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
2 Tablespoons light or mushroom soy sauce
1 Tablespoon safflower or other light oil
1 Tablespoon rice wine, white wine or sherry

Sesame oil
Chopped green onions

Bring rice and water to boil in large soup pot.

Stir occasionally to prevent rice from sticking to bottom of pot.

Lower heat.

Place two bamboo chopsticks across rim of pot. Balance pot lid
on chopsticks. Use only bamboo chopsticks. You’ll ruin those
made of other materials.

Blend meatball mixture together, and allow to sit 10 to 20 minutes.

Simmer soup about 2 hours or until thickened. If soup gets too
thick, add more water. This should be a soup with body that’s
thicker than chicken noodle soup and thinner than Italian
spaghetti sauce.

Form meatballs, approximately 1 to 1.5 inches in diameter.

Add meatballs to soup, gently stirring with a chopstick.

Cook at least 20 to 30 minutes longer.

When ready to serve, place 1 teaspoon sesame oil into each
individual soup bowl.

Ladle congee into each bowl, and sprinkle with green onion.

Allow everyone to season their own bowls with soy sauce, salt,
pepper, Louisiana-style hot sauce and even fried noodles. You
can deep fry sliced egg roll skins to a golden brown to create the
same noodles you find at a Chinese restaurant.

Serves at least 6 hearty eaters in this form of the recipe.

I always have soy sauce, salt, pepper, Louisiana-style hot sauce
and a bowl of scallions—chopped green onions—on the table
when I serve congee. Sometimes, when I can find it, I’ll serve
jook with a bowl of chopped fresh cilantro.

If you prefer to use fresh, thinly-sliced steak instead of meatballs,
season the thin strips of steak like you do the meatballs, and allow
the jook to do the rest. Any kind of steak will work fine in this recipe.

Babies love this soup too. Depending on the baby’s age, of course,
keep the seasoning very simple. Just a dash of sesame oil and a
dash of soy sauce are plenty. When the baby gets a little older,
add a few smashed meatballs.

http://www.budget101.com/breadmixes.htm

Sweet Milk Bread Machine Mix

Sweet Milk Bread Mix 1-1/2 pound loaf

3 1/4 cups Flour
1 1/4 teaspoons Salt
1 can Sweetened Condensed Milk — (14 oz)
1 Paper Towel folded like a washcloth

Measure ingredients into a Lg Canning Jar, place folded paper towel on top of the flour and gently set can of condensed milk on top. Decorate jar to hide contents & attach tag.

To Make Mix:
Measure the following into your bread maker pan:
3/4 cup Warm Water — 110 degrees
2/3 cup Sweetened Condensed Milk
2 tablespoons Vegetable Oil

Add 1 Jar Mix & top with

2 3/4 teaspoons Active Dry Yeast

Set your bread maker to “Sweet”
Regular, Basic, or Wheat with light/medium setting as you prefer.

Bread Machine Mix

2 teaspoons salt
1/4 cup sugar
2 tablespoons dry milk
3 1/2 cups bread flour
1/2 cup wheat flour

Measure first 5 ingredients into a ziploc or vacuum seal bag & Store.
to make add the mix and the following remaining ingredients in the order your machine manufacturer recommends:

1 1/3 cups water
2 tablespoons oil
1 teaspoon lemon juice
2 teaspoons yeast

Prepare Regular cycle with light/medium setting as you prefer

Bread Machine Onion Bread Mix

1/4 cup Dehydrated Onion Flakes
3 1/3 cups Flour
2 tablespoons Sugar
1 tablespoon powdered Milk
1 1/2 teaspoons Salt
2 3/4 teaspoons Active Dry Yeast

Place onion flakes in a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of onions and yeast on top of mix and place lid on jar. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

Attach a card with the following directions-

Add to mix:
1-1/8 cups Warm Water (110 degrees F)
1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan in the order recommended by your bread maker manufacturer. Insert the bread pan into the bread maker, and select “White”, desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

Apricot Bread Mix

1/2 cup nuts, chopped
1/2 cup dried apricots, finely chopped
1/2 cup granulated sugar
2 1/2 cups Bisquick-type Quick Mix
1 teaspoon baking powder
1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attached the following instructions to a gift tag:

Apricot Bread

Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom.

In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake 50-60 minutes

Cheddar Chive Bread Machine Mix

3 1/4 cups Bread Machine flour
2 tablespoons freeze-dried chives
2 tablespoons sugar
3/4 teaspoon salt

2 teaspoons regular active dry yeast
1 1/4 c. water
1 1/4 cups shredded Cheddar cheese

Measure Dry ingredients into a ziploc or vacuum seal bag & Store in Freezer, to make add the mix and the remaining Wet ingredients in the order your machine manufacturer recommends:

Regular, Basic, or Wheat with light/medium setting as you prefer.

Crisco Quick Bread Mix

10 cups sifted all-purpose flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups CRISCO all-vegetable shortening

Blend all ingredients thoroughly store in tightly covered container. To prevent bugs, freeze for 24 hours. Use in recipes calling for Quick mix/ Bisquick.

Honey Nut Oatmeal Bread Machine Mix

Dry:
1 cup oats
1/2 cup whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons yeast
1 teaspoon salt
1/2 cup chopped walnuts

Wet:
1 cup water
2 tablespoons vegetable or walnut oil
2 tablespoons honey

Measure Dry ingredients into a ziploc or vacuum seal bag & Store in Freezer, to make add the mix and the remaining Wet ingredients in the order your machine manufacturer recommends:

Regular, Basic, or Wheat with light/medium setting as you prefer.

Indian Squaw Bread Mix

1 tablespoon dry yeast
1 tablespoon salt
1/2 cup dark brown sugar
4 cups whole wheat flour
8 cups flour

Combine all in container until well blended, seal.

Indian Squaw Bread (2 round loaves)

1 package Indian squaw bread
3/4 c. unsulfured dark molasses
1 1/4 c. oil
3 c. water, 120F- 130F
Flour (as needed.

combine all into Kitchenaid Mixer, knead dough till smooth.

Transfer to oiled bowl, turning the dough to coat it with the oil.

Let dough rise, covered, in a warm place for 3-4 hours, or until it has tripled in bulk. Punch the dough down, and divide it into two halves. Form each loaf into 12” rounds. Arrange loaves on a buttered baking dish. Let the dough rise again for 30-40 minutes, or until it has doubled. Preheat the oven to 300ºF. Bake the loaves for 1 hour and 10 minutes. They will sound hollow when the bottom is tapped. Transfer the loaves to a rack and let them cool.

Peppered Jerky Bread Machine Mix

2 1/2 cups Flour
1/2 cup Whole Wheat Flour
2 tablespoons Brown Sugar
3/4 cup Beef Jerky — shredded
1 tablespoon Minced Onion — dried
2 tablespoons Buttermilk Powder
2 teaspoons Red Pepper Flakes — (dried, crushed)
1 teaspoon Green Peppercorns — whole
2 1/4 teaspoons Active Dry Yeast in a small ziploc baggie, set aside.

Measure all into lg canning jar or vacuum seal bag & Attach tag.

To make add the mix and the following remaining ingredients in the order your machine manufacturer recommends:

3 tablespoons Olive Oil
1 cup Water, lukewarm
1 Jar mix
Pkg of Yeast

Prepare Regular cycle with light/medium setting as you prefer.

http://www.budget101.com/cakemixes.htm

Apple Coffee Cake

2 cups bis-quick like mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg, lightly beaten
1/4 cup biscuit like mix
1/4 cup brown sugar
2 tablespoons butter or margarine, firm
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired

Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.

Basic Cake Mix

Basic Cake Mix
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!

Click here to return

6

8 c. plain flour
6 c. sugar
1/4 c. baking powder
1 1/2 tsp. salt
2 1/2 c. Crisco

Blend all ingredients until the consistency of corn meal.
Put in cool place in airtight container. Label. Use in 10-12 weeks. Makes 16 cups.

The amount of mix to use, is missing, so guess, maybe 2 cups of mix? more or less?...granny

To make cake: 3/4 c. milk 2 eggs, well beaten 1 tsp. vanilla

Beat until smooth. Bake at 350 degrees until done. (9x13 pan approx 30-35 minutes)

Carrot Cake Mix

2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg

Measure all ingredients into a large ziploc bag or qt size jar.

Attach label: Carrot Cake

Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple

Preheat oven to 350 F . Blend all ingredients together, Pour into greased 13x9 inch pan

Bake 40 -50 minutes Cool & Frost with cream cheese frosting

—

Spiced Apple Cake Mix

3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins

Measure all ingredients into a large ziploc (or vacuum seal) bag or qt size jar.

Attach label: Spiced Apple Cake

1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples

Preheat oven to 350 F . Blend all ingredients together, Pour into greased Bundt Pan Bake 1hr 10 minutes. Cool

Soup Mixes, several interesting ones for dehydrated foods:

http://www.budget101.com/soup_mixes.htm

http://budget101.com/pets.htm#For_Dogs_and_other_Critters

Infant Kitten Formula

Infant Kitten Formula
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!

1 can evaporated milk (or 1 can goat’s milk)
1 cup Pedialyte (or generic equivalent, unflavored)
1 whole egg
1 packet unflavored gelatin
1/2 teaspoon liquid infant vitamins
Blend all together and feed kitten with a syringe or kitten feeding bottle. Feed small amounts every couple of hours.

Almost Frosty Paws Ice Cream

Almost Frosty Paws Ice Cream
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
Click here to return

32 ounces vanilla yogurt
1 mashed banana or one large jar of baby fruit
2 T. peanut butter
2 T honey
Blend all together and freeze in either Small Dixie cups. Peel away the cups & place in your pets dish to serve. Some recipes recommend freezing these in ice cube trays. I DO NOT recommend this as your dog is likely to eat them so fast he’ll choke.

Dog & Kitty Biscuits
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!

1 pound liver, organs, or other meat (we usually bag up turkey livers/giblets during the holidays & make these after christmas)
2 cups old-fashioned oatmeal
2 cups bran
1/4 cup cooking oil

Preheat oven to 250 degrees F.

Cook liver/meats until well done & grind in blender. Mix all ingredients, adding the cooking water from the meat as necessary to make a thick dough. Shape the dough into balls & flatten slightly with the bottom of a glass on a slightly greased cookie sheet. Bake for 3 hours. Turn off heat, open oven door slightly, be sure to keep kids & pets away!, and let cookies set overnight to harden.

Anti-Flea Cookies
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
Click here to return

2 c. white flour
1/2 c. wheat germ
1/2 c. brewer’s yeast from the health food store
2 cloves minced garlic
3 tablespoons vegetable oil
1 c. chicken or beef stock

Combine first 3 ingredients in a bowl.. Mix the oil & garlic and blend into the flour mixture, adding stock, then flour mix, until all is used up. Dough should be fairly smooth. Roll out on a lightly floured surface until 1/4 inch thick. Cut into cookies with biscuit cutter or shaped cookie cutters & Bake at 400 F on greased cookie sheets for 20-25 minutes. Shut oven off, open door slightly & Cool in the oven to allow cookies to dry out thoroughly.

Many pet and animal recipes and cures for problems:

http://budget101.com/pets.htm#For_Dogs_and_other_Critters

Hope my brother-in-law hurries up and retires - Detective Lieutenant in large mid-Atlantic city. He is eligible now, but stays on.<<<

With what I have heard on the Las Vegas Police Scanner in the past week, it is amazing that anyone still works for the Police Department.

They are shooting up Las Vegas, it is a war zone and no I don’t mean a few reported gun shots heard, I mean constant cases, more than they have Officers to cover, and people on the street getting shot and going to the hospital.

I have never heard so many, night after night, and it is not a
“gang war”, but it may be a race war.

http://www.radioreference.com/apps/audio/?ctid=1745

And it is going on around the clock.

Sounds crazy but it’s true. Such protocols are already in place throughout California. They were implemented by leading corporate agribusiness to offset the possibility of lawsuits erupting from a new breakout of E coli in supermarkets
and food chains.<<<

In my opinion, if they would train the farm workers and hire people who knew how to wash their hands, after going potty, we would not have e-coli in our foods.

Of course, they do not talk about the bad berries of a few years ago..........the pickers were paid by the pound, so when they took the berries to the scales, they peed on them so they would weigh more.

I remember the berry recall, maybe 10 or 15 years ago.

Now every year it is the cantaloupe.

I have grown in all kinds of manures and find they are fine, rabbits can be used fresh, we even used it on our orchids.

“Organic food gets a raw deal from the FSA”

OMG there are those here who sound more like DU (only a bit more polite). Organics = starve the world...<<<

Free Republic has changed in the last 4 years, I rarely post on the other threads, for I always pick up someone who gets nasty or worse yet, follows me back here or to the terror threads that I had and tell me to stop, I am wasting space.

Anybody else notice this where they live? (The mob of maniacal shoppers around the first of each month.)<<<

It has always been that way, retired, welfare, etc go shopping.

You should see the casinos, the floors get covered with gov envelopes on the first.

http://www.budget101.com/recipes/id707.htm

Instant Refried Beans Mix

Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!

3 cups dried beans
3 tsp. dried cumin
3 tsp. chili powder
1 tsp. salt pepper
3 T. dried minced onion

In a coffee grinder, food mill or blender, grind beans until a flour consistency. Combine all ingredients and store jar or ziploc bag.

To Use:
3/4 cup mix
2-1/2 cups boiling water

Mix with a wire whisk until combined. Bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. Mixture will thicken more as it cools. Refried beans will remain thickened even when reheating. You can add salsa or chopped chili peppers for added zip.

223 mixes recipes:

http://www.budget101.com/convenience_mixes.htm

Part one:

http://www.internet-grocer.net/recipes.htm

Revised February 15, 2009

Please Note: Dehydrated food recipes are a bit tricky to formulate. Their success depends on the amount of moisture in your air, your elevation above sea-level, the time of year (temperature), and other factors.

Be prepared for the coming food shortage.

Use these recipes as suggestions (these are not Phyllis’ recipes). Adjust seasonings according to your tastes, and adjust salt to your liking. You may need to adjust water amounts, depending on your location. Experimenting with these will be a real education in cooking with dry foods. You’ll learn a lot! . . . as well as realize foods/products you may still need to store.

Run out of an ingredient? See our Cooking Substitutions page.

We suggest that you PRINT THIS PAGE in case of loss of internet connection.

If you have a successful dehydrated foods recipe you’d like to add to this page, please send it to us here.

Chicken Taco Soup

This is more like a chili than a soup, but it’s really good and low fat, not to mention cheap! Freezes well also.

1/4 cup dehydrated onion
1 cup dry chili beans or pinto beans (soaked overnight)
1 cup dry black beans, or other beans (soaked overnight)
1 cup dry sweet corn, rehydrated, drained
1/2 cup tomato powder
1 tablespoon chicken bouillon powder
1 pkg taco seasoning
2 cups chicken TVP
3 cups water

Place all ingredients in a saucepan and cook/simmer for 45 minutes.

Serving options:
- over rice
- with shredded cheese
- with sour cream
- with crushed tortilla chips

Corn Cakes

Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

1 1/4 cups whole wheat flour
1 1/2 cups buttermilk, reconstituted
1/3 cup cornmeal
1/4 cup whole egg powder, rehydrated
1/3 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 cup vegetable oil
1/2 tsp. salt

1. Preheat a skillet over medium heat.
2. Spray skillet with nonstick spray
3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
4. Pour the batter by 1/4 - 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.

Italian Whole Wheat Focaccia Crackers

1/2 pk (1-1/8 teaspoons) active dry yeast
1/2 ts sugar
3/4 c warm water
1 1/3 c all-purpose flour
1/2 c whole wheat flour
3/4 ts salt
2 tb shortening
olive oil for the tops

This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375 F. 20 to 30 minutes.

In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.

Combine the flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Stir in the yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough that will hold together in a cohesive ball.

Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor. Knead until the dough is smooth and springy to the touch.

Place the dough in a lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.

Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 minutes.

Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.

Preheat the oven to 375~F. With your fingers or a soft pastry brush, lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very crisp. Cool on a rack. When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled.

VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your favorite herb after brushing with the olive oil.

Crunchy Wheat Crackers

1-3/4 cups whole wheat flour
1/3 cup oil
1-1/2 cups white flour
1 cup water
3/4 teaspoon salt

Combine flours and salt. Briskly stir oil and water together. Mix dry and wet ingredients until moistened. Knead as little as possible to make a smooth dough. Roll out very thin on ungreased cookie sheet. Cut to size of cracker desired. Bake about 20 minutes at 350°F. Store in airtight container when cool and crisp.

Oat Crackers

1 1/2 cups oats
1/2 cup water
1 1/4 cups whole wheat flour
1/3 cup oil
1/2 teaspoon salt

Mix dry ingredients into a bowl. Stir in oil and water. Let sit 5 minutes. Roll dough 1/8” thick on a lightly oiled cookie sheet. Score. Bake at 325°F for 20-25 minutes.

Wonderful Waffles (or Pancakes)

Serves a family of 4-6

(For extra hungry teens, double this recipe)

Ingredients:

½ c. Ricotta cheese
2 c. buttermilk + more to make a proper batter
1 lemon, juice and zest
4 eggs, separated
4 c. whole wheat pastry flour
¼ c. real maple syrup
1 t. salt
1 T. baking powder

Mix flour and buttermilk. Refrigerate overnight. Mix ricotta, flour mixture, lemon, egg yolks and maple syrup. Add salt and baking powder. Mix and add additional buttermilk as necessary to make a medium thick batter. Beat egg white until stiff peaks form. Fold into batter. Bake in a buttered waffle iron or on a flat griddle.

Pancake Syrup
Caution: To be safe, read through recipe before making.

1 cup sugar, divided
1/2 cup water
Dash of salt
1 teaspoon shortening
4 teaspoons white flour
1/2 cup hot water

Measure 1/4 cup sugar, salt and flour into a small bowl. Stir in 1/2 cup water until lump-free. Drop in shortening and set aside. Sprinkle 3/4 cup sugar evenly in bottom of a light colored pan (so you can see it change color).

Heat it slowly over med-high heat. As sugar melts, gently push dry sugar to center of syrup. When syrup is apple juice colored (about 338°F) or almost as dark as you like, remove pan from heat. Sugar does not need to completely dissolve. With lid in one hand and pre-measured 1/2 cup hot water in the other, quickly pour hot water over syrup and cover pan with lid. BE CAREFUL ... it will sputter and steam. Tilt pan back and forth a few times and return to heat. Uncover when pan has quit steaming. When sugar is liquefied, stir in mixture in bowl and cook until syrup is thickened. It will thicken more as it cools. Makes about 1 cup. Stores in refrigerator 3 months.

Note: Caramelization determines flavor and color. Darker color = stronger burnt flavor. To stretch the sugar, a smaller amount can be used (may need to increase flour) with a decrease in flavor occurring.

Basic Granola

3 cups uncooked quick oats
1/3 cup dry milk
1/2 cup sugar
3 tablespoons oil
1/8 teaspoon salt
9 tablespoons water
1 tablespoon whole wheat flour

Put dry ingredients in a bowl. Stir oil and water together and pour over dry ingredients. Mix until clumpy. Crumble onto greased baking sheets. Bake at 350° for 10-15 minutes, checking and stirring often to evenly bake until dry and lightly toasted. Store in airtight container. Eat as snack or cereal with milk.

Cornbread with Whole Wheat

1 cup whole wheat flour
1/4 cup brown (or white) sugar
4 tsp baking powder
3/4 tsp salt
1 cup yellow cornmeal
1/2 cup whole egg mix, reconstituted
1/4 cup whole milk milk powder, reconstituted
1/4 c shortening powder

Combine flour, sugar, baking powder, salt and cornmeal. Add reconstituted eggs, milk and shortening. Mix well. Bake in greased 9 inch square pan at 425 degrees for 20-25 minutes. (Will also make 12 muffins.)

Variations: Add 1/2 cup cheese powder, or 1/2 cup bacon TVP.

Chicken TVP Dinner

Serves a family of 4-6

Ingredients:

4 cups dry Chicken TVP, reconstituted
1 lemon, sliced
1/4 cup dehydrated onions
1 tblsp garlic powder
Olive oil
Thyme, sage, or rosemary, or a combination
Salt
Pepper
Paprika

In a roasting pan, place the chicken TVP mixed with onions, garlic, olive oil. Sprinkle lemon juice over the mixture. Sprinkle mixture with thyme, paprika, salt and pepper. Cook at 350F for 20 minutes.

Homemade Noodles

1/4 cup beaten whole egg powder
1/2 tsp salt
1/8 cup whole milk powder
1 cup whole wheat flour (or white)
water added slowly to make into dough

Combine all ingredients. Place dough on heavily floured counter and press out with hands. Sprinkle more flour on top of dough and then roll out with rolling pin until very thin. Let dry for 1-3 hours. Roll up heavily floured dough loosely and slice thin (1/4 inch) and unroll. Drop into boiling soup, or salted water, and cook 10-15 minutes. Yield: 3 cups cooked noodles.

Cream of Rice with Apple and Banana

(For extra hungry teens, double this recipe)

Ingredients:

¼ c. brown rice per person
½ c. water per ¼ c. rice
¼ t. cinnamon
1 c. milk, reconstituted from powdered
1/4 cup apple flakes or crushed banana chips per person

Put dry rice in blender and grind until a course meal is obtained. Add cinnamon. Bring to a boil. Turn down heat to low and simmer covered for 30 minutes. Add milk and continue cooking for 10 minutes. Add chopped dry fruit.

Serving Suggestion: Substitute peach dices and/or berries.

Navy Beans

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. small white beans, soaked
water or broth to cover
1/4 cup dehydrated onions
1/4 cup dehydrated celery pieces
1/2 cup dehydrated carrots, diced
½ t. black pepper
1 t. Real Salt

Sauté onion, celery, carrots, and peppers in olive oil. Put soaked beans, sautéed onion, sautéed celery, carrots, pepper and enough water or chicken broth to cover, in a crock-pot. Cook on high for 3-4 hours or low for 6-8 hours. If available, add pork or ham an hour or two before serving for added flavor. If the real meat is not available, add Ham TVP 15 minutes before serving. Add Real Salt just before serving.

Whole Wheat Dinner Rolls

Makes 8-12

(For extra hungry teens, double this recipe)

Ingredients:

1 c. reconstituted dry milk (or water)
2 T. butter powder (or olive oil)
1 T. egg powder
2 T. honey
½ t. salt
2 t. SAF Instant Yeast
½ c. powdered milk (optional)
4-6 c. whole wheat flour

In a small saucepan warm milk, butter powder, honey, and salt, just until warm, not hot. A good indication of proper temperature is the butter, if you use real butter. It should be almost melted. Add milk mixture and the egg powder to mixer or a large mixing bowl. Stir together powdered milk, yeast, and about 2 cups flour. Add more flour ½ c. at a time, until you get sticky dough.

If using a mixer, continue to add a little flour until the dough no longer feels overly sticky, kneading for about 10 minutes.

If you are making the dough without a mixer, turn the dough out onto the counter, where you have spread a little flour. Knead the dough for about ten minutes. To hand knead bread dough, simply fold the dough in half, push it down and turn ¼ to the right or left. Repeat for about ten minutes until the dough no longer feels overly sticky. Separate into 8-12 portions and smooth into rolls. Let it rise until it doubles in size. Bake at 350F for 15 minutes. or until the rolls are golden brown.

Cracked Wheat

(For extra hungry teens, double this recipe)

Ingredients:

¼ c. cracked wheat per person
½ c. water per person
¼ c. reconstituted dry milk per person
¼ t. cinnamon
¼ t. vanilla
½ T. dehydrated apple, banana, or peach per person

Put soaked cracked wheat, water, cinnamon, and fruit(s) in a saucepan. Turn on low and go take your shower or something. After about 25 minutes. add milk. Five minutes later add other fruit.

Quick method: Put bulgur, water, cinnamon, and fruit(s) in a saucepan. Bring to a boil. Turn down and simmer for about 10 minutes. Add milk, cook for another 5 minutes. Serve.

Whole Wheat Buttermilk Bread

Makes 4 loaves

2 c. cold, reconstituted buttermilk powder
2 c. cold water
1 T. honey
1/2 c. butter powder or olive oil
1 T. yeast
1 T. salt
10 c. whole wheat flour (Might need more depending on climate. Add a little at a time, to prevent heavy bread)

Melt honey and butter powder until barely warm, cool. In a large mixing bowl, mix yeast, milk, cooled butter mixture, and water. Stir in 2 c. flour and salt.

Continue to add flour until the dough is no longer sticky, but smooth. Knead by hand or in a mixer for 10-15 minutes.

Cover and let rise in refrigerator about 8 hours or overnight, until it doubles in size. Gently shape into loaves and let rise, covered on the counter, until about 1 inch over the top of the pans. Bake in 350F oven for 40-50 minutes. Loaves are done, when they are nicely browned on top and sound hollow when tapped.

Whole Wheat Bread (2)

You can halve this recipe and make one delicious large loaf
3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C

Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat oven to 100-125 degrees.

Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice with a knife into 2 large, or 3 small, even loaves. Pat down and roll into loaf shape, then put into greased bread pans.

Turn oven off, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air). Remove loaves from oven and preheat it to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.

Part two:

Chicken TVP Tarragon

Serves a family of 4-6

Ingredients:

10 Cups reconstituted chicken TVP
1 T. olive oil
1 lb. reconstituted dry mushrooms
1/4 cup dehydrated onion
1/4 cup dehydrated garlic powder
1 cup dehyrated carrots
1 c. rehydrated chicken broth
1 t. thyme
2 bay leaves
2 t. tarragon
¼ c. flour, reserved
½ c. whole milk powder, reconstituted, reserved
¼ t. pepper
½ t. salt
1 lemon, juice and zest

In a large skillet, add mixed ingredients, except flour and cream. Remove and set aside. Mix flour with cream until smooth. Add all ingredients and cook about 20 minutes.

Chicken-Flavored Rice Mix

1 1/2 cups uncooked long grain rice
1 1/2 T instant chicken bouillon
1/4 tsp salt
1/2 tsp dried tarragon
1/2 tsp dried parsley flakes
Pinch of pepper

Combine all dry ingredients, 2 1/2 c cold water and 1 T butter or margarine in a medium-size saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Yield: 4-6 servings.

Whole Wheat Raisin Nut Muffins

2 cups whole wheat flour
3/4 cups brown sugar, packed
1/2 cup nonfat dry milk powder
1 tsp soda
3/4 tsp salt
1/2 cup chopped nuts or 1/4 cup peanut butter powder
1/2 cup raisins
1/2 cup coconut, optional
1/4 cup dehydrated whole egg, reconstituted
1/4 cup oil
1 c plus 3 T cold water

With a pastry blender, mix together whole wheat flour, brown sugar, nonfat dry milk, baking powder, soda and salt. Mix in nuts, raisins and optional coconut. Beat egg mix with a fork. Stir in oil and water. Add to flour mixture. Mix just enough to combine with all ingredients moistened. Spoon into paper baking cups or well-greased muffin tins. Bake in 400 degree preheated oven for about 17-20 minutes. Makes 12-18 muffins.

Italian Sausage TVP Dinner

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

½ lb. Italian sausage TVP
2 c. cooked garbanzo or white beans
1 t. crushed red pepper (optional)
1/4 c. dehydrated onion
1/2 c. TVP bacon bits
1 tsp garlic powder
1 quart reconstituted chicken bouillon powder
2 c. water
½ c. reconstituted whole milk powder
6 cups dehydrated potatoe dices
½ of a bunch of kale

Heat Italian sausage TVP and crushed red pepper in pot. Refrigerate while you prepare other ingredients. In the same pan, heat bacon TVP, reconstituted onions and garlic powder. Add broth and bring to a boil. Add reconstituted potato dices and cook until soft, 20-30 minutes. Stir in the cream, sausage TVP, beans, and kale. Heat thoroughly.

Whole Wheat Breadsticks

1 1/2 cups warm water
1 package dry yeast
1 tsp honey or sugar
2 cups whole wheat flour
1 tsp salt
1 1/2 to 2 cups all-purpose flour
2 T olive oil (approximately)
Coarse (kosher) salt

Place 1/4 cup of the warm water in a large bowl. Sprinkle the yeast over it and stir in the honey or sugar. Let stand until bubbly, about 5 minutes. Add the remaining warm water to the yeast mixture and stir in the whole wheat flour, salt and about 1 1/4 cups of the all-purpose flour. The dough will be slightly sticky. Transfer to a well-floured board and knead, adding more flour as needed, until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until double in volume, about 1 hour. Punch the dough down, cover and let rise once more until doubled in volume about 45 minutes.

Preheat oven to 450 degrees. Brush four baking sheets with some of the olive oil and sprinkle with coarse salt. Punch the dough down once more. With floured hands, scrape a heaping tablespoon of dough onto a well-floured board. Roll the dough into a thin rope no more than 1/2 inch thick and about 12 inches long. Place on prepared baking sheet. Repeat with the remaining dough. Brush each dough stick with more olive oil and sprinkle with coarse salt. Bake until golden and crisp, about 20 minutes. Cool on a rack. Makes about 24 bread sticks.

Beans au Gratin

Serves 4-6

(For lunches, double this recipe)

Ingredients:

2 c. dried beans (your choice), soaked overnight
water or chicken broth
1/4 C. tomato powder
1/4 C. dehydrated chopped onion
1/2 C. dehydrated carrot dices
1/4 C. dehydrated celery dices
1 t. garlic powder
1 t. olive oil
2 t. dried summer savory
2 t. dried sage
1 t. dried thyme
1 bay leaf

Sauce:
2 T. butter or olive oil
1/2 c. dehydrated mushrooms, rehydrated
¼ c. soft wheat flour
2 t. salt
¼ t. cayenne pepper

Topping:
1 c. fine bread crumbs
½ c. parmesan cheese or rehydrated cheese powder

Sauté reconstituted onion, carrots, celery with garlic powder in 1 T. olive oil until soft. Put sautéed veggies, herbs, and soaked beans into a crock-pot, cover with water or broth and cook on high for 2-3 hours. Make the sauce right after you sauté the veggies, using the same pan. Sauté the mushrooms, in the 2T butter or olive oil. Stir in the flour continuing to sauté for 5 minutes. Add the reserve tomato sauce, salt, and cayenne. Put this in the fridge until approximately 45 minutes before you are ready to serve the beans.

Mix the beans and sauce into a baking dish that will hold it well. Blend the bread crumbs and the parmesan cheese together. Sprinkle it over the beans and bake for approximately 30 minutes.

Whole Wheat Muffins

(For extra hungry teens, double or triple this recipe)

Ingredients:

2 c. whole wheat pastry flour
½ t. Real Salt
1 t. baking soda
½ t. cinnamon
½ t. allspice
½ t. nutmeg
¼ t. cloves
1 c. dehydrated apple sauce or crushed dehydrated banana
1/2 c. whole eggs, dehydrated
½ c. honey (for sweeter muffins use 1 c.)
1 c. chopped nuts (optional)

Mix flour, honey, and dry fruit. Refrigerate overnight. Add egg powder. In a separate bowl, sift together dry ingredients. Make a well in the center of the dry and add the wet. Fold together just until flour disappears.

Spoon into well-buttered muffin tins and bake at 400F for 20 minutes. or 12 minutes for mini-muffins. Bake in miniature bread pans at 350F for 45 minutes. Turn out of pans. Makes 24 mini muffins, 12 regular muffins, or 2 mini loaves

Refried Beans

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. pinto or pink beans, soaked water or broth to cover
1/4 C. dehydrated chopped onions
¼ t. cumin
2 T. olive oil
1 t. salt

Put soaked beans, and enough water to cover in a crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Add onions. Process beans with a hand-held blender until almost smooth. Add salt.

Spanish Rice

(For extra hungry teens, double this recipe)

Ingredients:

3 c. Cooked Brown Rice
1 t. olive oil
1/4 C. dehydrated chopped onions
1/4 C. dehydrated chopped peppers
1 serrano pepper, chopped (optional)
1 tsp garlic powder
Salt
Pepper
1/3 C. tomato powder, reconstituted

Add all ingredients. Simmer for 10 minutes

Spicy Bean and Rice Casserole

1 tbsp oil
2 tsp garlic powder
1/4 cup dehydrated onions
1/4 cup dehydrated red/green peppers (reconstituted)
1/2 cup tomato powder (reconstituted)
1 ½ c cooked beans, black, kidney, pink, and/or pinto
1 cup dehydrated corn (reconstituted)
1 cup uncooked long grain rice
1/2 c water or tomato juice
1 tbsp chili powder
1 tsp oregano
¾ c cheddar cheese powder
dash cayenne pepper, or to taste

In large skillet, heat oil. Add all ingredients and simmer covered for 20 min or until rice is tender.

Whole Wheat Tortillas

(For extra hungry teens, double this recipe)

Ingredients:

2 ½ c. whole wheat flour
1 ½ t. salt
¼ t. baking powder
1/3 c. olive oil
3/4 c. hot water

Mix all ingredients together and knead until smooth. Refrigerate tightly covered 4-8 hours. Separate into six pieces. Keep covered. Roll or pat out until very thin and round. (They
don’t have to be perfect.)

Cook on medium high on a lightly oiled pan. On the first side, cook for about 20 seconds, gently pushing the tortilla with a clean dish cloth. Flip and repeat. The tortillas should be freckled with little dark spots when done. Keep warm between two kitchen towels until all are made.

Two Pea Soup

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. split peas
water or broth to cover
¼ t. cayenne pepper
½ t. dried thyme
2 c. rehydrated garden peas
1 t. Real Salt

Put split peas, pepper, thyme, water or broth in a crock-pot. Cook on high for 3-4 hours or low for 6-8 hours. Five minutes before serving, add rehydrated garden peas and salt. With a hand held blender, process until smooth.

Dirty Rice

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. black beans, soaked
water or broth to cover
2 c. brown rice, uncooked
1-2 t. Tabasco sauce (optional)
1 t. salt
1/2 c. tomato powder (optional)
Chopped cilantro

Put soaked beans in a crock pot with enough water to cover. Cook on high for 3-4 hour or 6-8 hours on low. 1 hour before the beans are to be eaten, cook the rice according to directions for cooking brown rice. When rice is ready, put a scoop on each plate. Mix the Tabasco and salt into the beans. Pour a ladleful over the rice in each bowl. Top with optional tomato sauce and cilantro.

Pizza

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

1 c. tomato sauce (reconstitute 1/2 c. tomato powder, pinch of salt, citric acid, bay, basil, chili powder, garlic powder, marjoram, oregano, and thyme, to taste)
½ t. oregano
¼ lb. sausage TVP, reconstituted
1 c. chopped mushrooms, onions, and/or red/green peppers (reconstituted)
1 t. crushed red peppers (optional)
1 c. shredded mozzarella cheese or a mixture of parmesan and mozzarella
1 c. water
2 T. olive oil
¼ c. powdered milk (optional)
½ t. salt
1 ½ t. yeast
3-5 c. whole wheat flour

Mix and knead water, milk, salt, yeast, oil, and flour in a mixer or by hand until you have a soft dough. Let rise in refrigerator for 4-8 hours. With a small amount of butter, grease two nine inch cake plates or one 14 inch pizza pan. Spread ½ of the sauce, spice, sausage, and veggies on each pie. Sprinkle with cheese. Bake at 450F for 15-20 minutes.

Oat-Cake

Serves a family of 4-6

(For extra hungry teens, double this recipe)

Ingredients:

2 ½ c. Rolled Oats
½ t. baking soda
1 t. baking powder
1 t. cinnamon
1 c. reconstituted dry milk
1/2 c. whole egg powder
2 T. honey
1 t. vanilla
½ c. any dried fruit (cherries, cranberries, raisins, chopped prunes, chopped apricots, etc.)
¼ c. chopped nuts (optional)

Soak oats in milk over night. Mix dry ingredients in another bowl. Mix reconstituted eggs, honey, and vanilla into oats. Combine and mix everything until just barely moistened. Pour into a buttered 9 inch round cake pan. Bake in a 350F oven for 30-35 minutes. Test with a toothpick for doneness.

Fried Rice

Serves a family of 4-6

(For extra hungry teens, double this recipe)

Ingredients:

2 c. leftover meat any kind or combination, rehydrated TVP, or rehydrated mushroom slices
4-6 c. leftover, or rehydrated mixed vegetables (almost any)
6-8 c. cooked, chilled brown or white rice
8 oz. rehydrated mushroom slices (optional)
2 t. sesame oil
2 T. olive oil or vegetable oil
1 c. whole egg powder, reconstituted

In a large skillet, heat the olive or vegetable oil, coating pan thoroughly. Fry rice until warmed through. Add vegetables and meat and heat through. Make a “well” the the center of the mixture. Beat the egg well. Pour into the “well” and scramble, mixing with rice. Add sesame oil to taste. Sprinkle with cilantro. Serve.

5 Bean Mix

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2½ c. of any five different beans (1/2 c. ea) (or use only one kind if you prefer)
1/4 c. chopped onion, rehydrated
1/2 c. diced carrots, rehydrated
1/2 c. diced celery, rehydrated
1 c. cabbage flakes or 1 c. spinach flakes
1/2 c. mixed red/green peppers, rehydrated
1/2 c. tomato powder
broth or water to cover
black pepper
2 t. salt

Sauté reconstituted onion, carrot, celery, and peppers in olive oil until softened. Place everything except the cabbage, tomato powder, and salt into a crockpot. Cook on high for 3-4 hours or low for 6-8 hrs. Add salt, tomato powder, and cabbage and cook for an additional 10 minutes. Add water if necessary.

Vegetable Soup with Barley

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. white, garbanzo, or lima beans, soaked
¼ c. pearled barley
1/4 c. chopped onion, rehydrated
1/2 c. chopped celery, rehydrated
1/2 c. diced carrots, rehydrated
2 c. diced potatoes, rehydrated
2 T. olive oil
1/2 c. tomato powder
4 c. broth or water
½ t. salt
¼ t. cayenne

Sauté rehydrated vegetables in oil and place in crock pot. Add everything else except the salt. Cook on high for 3 hours. Add salt to taste.

Blackeyed Peas and Rice

Serves a family of 4-6

(For lunches, double this recipe)

Ingredients:

2 c. Blackeyed Peas, soaked
Water or broth to cover
1/4 c. chopped onion, rehydrated
1 c. spinach flakes, rehydrated
1 t. salt
¼ - ½ c. brown rice per person, uncooked, reserved

Sauté onion. Place everything except the spinach and salt into a crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Approximately 1 hour before serving time, cook the rice. Add salt and spinach to beans. Cook for an additional 10 minutes. When rice is ready, put a scoop on each plate. Pour a ladleful or two of beans over the rice in each bowl.

Flat Bread

(For extra hungry teens, double this recipe)

Ingredients:

1 c. water
1 t. salt
2 t. SAF instant yeast
4-6 c. whole wheat flour

Using a mixer or a large mixing bowl, stir together water, salt, and about 2 cups flour. Add yeast. More flour ½ c. at a time, until you get sticky dough. If using a mixer continue to add a little flour until the dough no longer feels overly sticky, kneading for about 10 minutes. If you are making the dough without a mixer. Turn the dough out onto the counter, where you have spread a little flour. Knead the dough for about ten minutes, adding more flour until it is no longer overly sticky. To hand knead bread dough, simply fold the dough in half, push it down and turn ¼ to the right or left. Repeat for about ten minutes. Let rise in refrigerator for 4-8 hours.

Separate into 8-12 portions and roll into ¼ thick pancakes. Cook in a large lightly oiled skillet on med-high heat. May need to re-oil after each bread.

Rice Cake Treats

1/2 cup cooked rice
1/2 teaspoon dry milk
1 teaspoon oil
1/8 teaspoon salt, scant
1/2 cup flour
6 tablespoons water
4 teaspoons sugar

Measure rice into a bowl. Stir in oil. Add flour, sugar, dry milk and salt. Stir in water. Batter should make small, thin crunchy pancakes. Drop by teaspoonful into med-hot oil or shortening (about 1/4“ deep). Fry until golden on each side. Serve hot.

Applesauce (or Banana) Muffins

(For extra hungry teens, double or triple this recipe)

Ingredients:

2 c. whole wheat pastry flour
½ t. salt
1 t. baking soda
½ t. cinnamon
½ t. allspice
½ t. nutmeg
¼ t. cloves
2 c. dehydrated apple sauce (or dehydrated bananas), reconstituted
2 eggs
½ c. honey (double, for sweeter muffins)
1 c. chopped nuts (optional)

Mix flour, honey, and applesauce (or bananas) and refrigerate overnight. Sift together dry ingredients. Add the eggs to the flour mixture. Add the dry and add the wet. Fold together just until flour disappears. Spoon into well-buttered muffin tins and bake at 400F for 20 minutes. or 12 minutes. for mini-muffins. Turn out of pans. Makes 24 mini muffins, or 12 regular muffins.

Falafel

Serves a family of 4-6

(For extra hungry teens, double this recipe.)

Ingredients:

2 c. cooked garbanzos, drained
2 cloves garlic, minced
½ t. dried oregano, crushed
½ t. dried mint, crushed
1 t. real salt
¼ t. pepper
2/3 c. whole wheat flour
2 T. olive oil

In a large bowl, mash together garbanzos, garlic, oregano, mint, salt, pepper, flour, and oil until well mixed. Refrigerate for 4-8 hours. Form into small balls or patties. Cook in a large frying pan which has been lightly coated with olive oil until golden brown. Serve on a bed of hot brown rice.

Serving Suggestion: Top with tomato, cucumber, onion, lettuce, sprouts, and/or plain yogurt.

Wheat and Bean Burgers

2 cups cooked whole wheat
2 cups cooked beans, mashed
Seasoned salt
Oil

Put wheat through a food grinder or mash thoroughly. Mix wheat with the beans. Spoon about 1/3 cup of the mixture onto an oiled skillet. Flatten slightly. Sprinkle with seasoned salt. Cook on medium to low heat until browned; turn and brown the other side. Serve plain or with chili sauce. Try cooked rice in place of wheat.

Toasted Oat Crumbles

2 cups oats
2 tablespoons sugar
1 tablespoon oil
1 tablespoon dry milk
1/4 cup water
1/4 teaspoon salt

Mix all dry ingredients well. Stir water and oil together and drizzle onto oats. Toss to mix. Spread on greased cookie sheet in small crumbles. Bake about 10-15 minutes at 350°F or until oats are lightly browned. Stir for even browning.

Basic Pudding/Pie Filling

2 cups water
1-1/2 tablespoons flour
1/2 cup dry milk
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon oil

Put water in blender and add dry milk, sugar, flour and salt while it is running. Pour milk mixture into pan and cook over med-heat stirring constantly until thickened. Add oil.

Note: For pie filling increase the amount of flour. This pudding may also be thinned and used as a base for making ice cream.

[Note, I do not know the company, the recipes found it for me,
granny]

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