Weekly Roundup - Living On Nothing Edition [Survival Today

So Easy to Make Bath Salts

1 cup Sea Salt
1 cup Epsom Salt
1 cup Baking Soda
Your favorite essential oils
Try French Lavender, Rose Geranium and Ylang Ylang Extra

You’ll want about 6 drops of
essential oils per 1/4 cup salt blend

Use 1/4 cup per bath.
This makes enough for several baths.

New Items on Clearance
http://www.aromathy me.com/sale. html

On Sale this month

8,481 posted on 10/09/2010 8:06:18 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: All; DelaWhere

http://www.lehmans.com/store/article/1309?Args=

Dehulling Grain

* Making Butter 101
* Food Dehydrating
* Grain Mill Comparison Chart
* Diamant Grain Mill Information
* High Speed Grain Mill

If you grow your own oats, try Avena nuda. This variety is 95% hulless!

We haven’t found a suitable device for dehulling oats on a small scale, but you may be able to find one at an auction or flea market.

In commercial dehullers, the oats are spun in a cylinder, while simultaneously being flailed with pieces of rubber garden hose attached to a central axle. The goal is to knock off the hulls without breaking the kernels.

According to The Encyclopedia of Country Living, you can also dehull oats with a mill. First roast them to loosen their tightly closed hulls by applying just enough heat (and no more) to swell the grain enough to force apart the hulls. Then run them though a flour mill (#525 Diamont Grain Mill) at a coarse setting or a roller mill (#16595 Roller Mill or #33100 German Food Mill). Winnow away the hulls in the wind or in front of a fan.

For more information on growing, harvesting, threshing and winnowing grain, order The Encyclopedia of Country Living.

Related Products

Roller Mill for Grain

8,482 posted on 10/09/2010 8:32:07 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Hand%20Made%20Yeasted%20and%20Non%20Yeasted%20Breads%20/Non%20Yeasted/

Corn Wheat Tortillas

1/2 cup cornmeal (yellow or blue)
1 Tbsp sesame oil, corn, or other vegetable oil
1/2 cup spring water
1/4 tsp sea salt
1/2 cup whole wheat bread flour

In a small bowl, thoroughly mix the cornmeal and oil. Heat the water to
boiling then add the salt and pour over the cornmeal. Wait a few
minutes, until the cornmeal has absorbed the water and has cooled to
lukewarm.

Stir in the flour to form a dough. Turn the dough out onto a lightly
floured board. Wash the bowl and lightly grease it. Thoroughly knead the
dough, lightly sprinkling flour under it only as necessary to keep it
from sticking. When it is smooth and resilient, form a ball and place it
in the bowl. Cover with a damp towel and plate, and set it aside for at
least 30 minutes, but preferably for several hours or overnight.

Divide the dough into six equal pieces, form balls, and cover them. On a
lightly floured surface, roll each ball into a 10” circle. Stack the
tortillas between waxed paper and cover.

Cook tortillas on a hot griddle for about 20 seconds on each side, until
lightly browned but still soft and pliable. Wrap them in a towel and
serve warm.

Makes: 6 - 10” tortillas

NOTE: These combination tortillas have a subtle corn flavor and the
flexibility and larger size of wheat tortillas. This dough, too, can be
made ahead of time.

Per Serving (excluding unknown items): 62 Calories; 2g Fat (35.8%
calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 79mg Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Fat.

Submitted by: Darlene

Coffee Can Brown Bread

Makes 3 loaves - 3 - 1 lb coffee cans

2 1/2 cups bran flakes
2 cups buttermilk or sour milk
1 large egg
3/4 cup sugar
1 cup molasses or dark corn syrup
3 1/2 cups flour
1 tsp salt
2 tsp baking soda
1 cup raisins (optional)

Soak bran flakes in buttermilk for 10 minutes.

Combine all other ingredients in a large bowl then blend in bran mixture.

Pour into 3 well greased and floured 1 lb coffee cans (or 6 #303 cans) .

Bake at 350 degrees F. for 55 to 60 minutes.

NOTE: To make sour milk add 1 Tbsp vinegar to 1 cup less a 1 Tbsp of milk.

Submitted by: Darlene

German Potato Bread

This is an adaptation of the classic German style bread. This version is
made with strong white flour and floury potatoes.

Makes a 1 lb loaf

6 oz potatoes, peeled and cut into chunks
butter for greasing
2 cups strong white bread flour
2 tsp baking powder
1 tsp salt
1 Tbsp vegetable oil
paprika, for dusting
mustard, flavored butter, to serve

Put the potatoes in a large pan. Add water to cover and bring to the
boil, then simmer for about 15 minutes, or until the potatoes are
tender, but do not let them get too soft.

Drain the potatoes thoroughly in a colander and then return to the pan.
Mash with a potato masher or pass through a potato ricer or food mill
into the pan and set aside.

Preheat the oven to 450 F. Grease and line a 1 lb loaf pan.

Sift the flour into a large bowl and mix together with baking powder and
the salt.

Rub the mashed potato into the dry ingredients making sure you achieve
an even mixture.

Stir in the oil and scant I cup lukewarm water. Turn the dough into the
tin and dust with the paprika.

Bake in the oven for 25 minutes. Turn out on to a wire rack to cool. Cut
the bread into thick chunks and serve with mustard flavored butter.

NOTE: This bread is best eaten while still warm, with the mustard
flavored butter.

Submitted by: Darlene

Elephant Ears

1 1/4 cups flour
2 Tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
2/3 cup milk
1/4 tsp vanilla
powdered sugar to taste

Heat 2 inches of oil in deep skillet to 375 degrees F. Mix flour, sugar,
baking powder and salt in large bowl. Set aside.

Mix beaten egg, milk and vanilla in small bowl. Add milk mixture to dry
ingredients, mixing well.

Using a funnel with a 3/8” opening, hold thumb over opening, pour 1/2
cup of batter into funnel. Hold 1” over oil and let batter drip out in a
circular motion. Brown both sides. Serve hot with powdered sugar.

Submitted by: Darlene

8,483 posted on 10/09/2010 8:51:42 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Hand%20Made%20Yeasted%20and%20Non%20Yeasted%20Breads%20/Non%20Yeasted/

Irish Soda Bread

1 Tbsp butter
4 cups flour
1 tsp baking soda
1 tsp salt
1 to 1 1/2 cups buttermilk

Preheat the oven to 425 degrees F. Grease a baking sheet evenly with
softened butter.

Stir flour, soda and salt together into a mixing bowl. Gradually add the
buttermilk, beating constantly with a large spoon until dough is firm
enough to gather into a ball. If the dough crumbles, beat up to 1/2 cup
more buttermilk into it by the Tbsp until the particles adhere.

Place the dough on a lightly floured surface and pat and shape into a
flat circular loaf about 8” round and 1 1/2” thick. Set the loaf on the
baking sheet. With a sharp tip of a small knife cut an X about 1/2” deep
into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minutes, or until
the top is golden brown. Serve at once.

Makes: 1 - 8” round loaf

Submitted by: Darlene

Irish Soda Bread

1/2 cup oatmeal (or 9 grain cereal)
1 1/2 cups all-purpose flour
1/4 cup sugar (I reduce to 2 Tbsp.)
3/4 teaspoon baking soda (I bump this up to 1 tsp.)
1 teaspoon salt
1 cup raisins (or currents)
1 tablespoon caraway seeds (or a mixture of poppy and sesame seeds)
3/4 cup buttermilk
2 Tbsp butter

Preheat the oven to 375 degrees F.

Put the oatmeal into the bowl of a food processor and pulse until finely
ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins
and caraway seeds. Stir well to combine. Pour the buttermilk in and stir
until well combined. This is a quick bread so you do not want to “over-mix”
Jim. Shape the dough into a round about 6 inches in diameter and put onto a
baking sheet. Place into the top half of the oven and bake 30 to 40 minutes,
until lightly brown on top. When tapped, the bread will give off a firm,
hollow sound. Remove from the oven and let cool.

Yield: 1 small loaf

Jim’s Comments: When I use oatmeal or any kind of 7, 9, or 10 grain cereal,
I rough cut in a blender to make particles smaller.

Sugar is something that I always reduce as it it just my taster. Feel free to
add the full quantity.

With respect to the dried fruit, sometimes I use any of the following:
currents, raisins, dates, cranberries, dried apricots, and dried peel or
tangerines or lemon (or the fresh zest from either or both). I kinda use what
is close. The more variety, the prettier the bread when you cut it.

Caraway seeds are optional. Some say yes, and some traditionalists say
absolutely no to caraway. As said above, I will also add poppy, sesame,
pumpkin, or sunflower (I kinda use what is close).

When I pulse up the grain mixture, I find that I often have to use more
buttermilk as the absorption rate is higher.

I use a cooking spray and spray at 7 or 10 inch skillet. It will be very sticky
in consistency - not like yeast bread. Don’t worry - it will be fine.

The traditionalists say you should always cross cut the top of your loaf. Mine
is usually too sticky for me to bother. It is done when the bottom sounds
hollow when thumped.

NOTE: This bread dries out very quickly. I always get it covered quickly and
never let the open cut stay exposed. I think all the fruit I add keeps it a
little moister. Sometimes I will even throw in a half grated apple.

It will NOT rise to a giant loaf. When I use my 10 inch pan, it will only rise
to about 2 or 2 1/4 inches.

There are recipes out there such as Darlene’s that use more flour and make a
bigger loaf.

I opt for a small loaf since it “stales” very quickly. The traditionalists make
this bread fresh every day so it is always fresh.

Don’t think I forgot anything.

Submitted by: Jim in So Calif

Irish Soda Bread

This is great served with Irish stew. Eat leftover soda bread toasted or use
for French toast.

1/2 cup sugar
4 cups flour
2 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
2 cups raisins
1 Tbsp. caraway seeds, optional*
2 eggs, slightly beaten
1 1/4 cup buttermilk
1 cup sour cream

Preheat oven to 350° (175° C). Mix first seven ingredients. In a second bowl
mix eggs, buttermilk and sour cream. Add liquid ingredients to dry, adding
enough until flour is moistened. Knead 10-12 strokes. The dough will be very
sticky. Place in a 9 inch cake pan. Cut a 4” X in the top. Brush top with milk.
for 65-75 minutes.

*Caraway seeds make it more authentic, but if you don’t like them or don’t have
them, you can leave them out. You could also use 1 cup of raisins and one cup
dried cranberries.

Submitted by: Linda Amico

Irish Brown Bread

2 cups whole wheat flour
1 1/2 cups all purpose flour plus extra for kneading and dusting
1/2 cup wheat germ
2 tsp baking soda
1/4 tsp salt
2 cups low fat buttermilk
1 egg, lightly beaten

Preheat the oven to 400 degrees F. Have ready a nonstick baking sheet.
In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk
to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with
floured hands, gently knead it 8 to 10 times; the dough will be sticky.
Gather into a loose ball.

On the baking sheet, form the dough into a 7 inch round. Dust the top of
dough with a small amount of flour. Cut a 4 inch X into the top of the
dough, cutting about 1/2 inch deep. Bake until the bread splits open at
the X and makes a hollow sound when the underside is tapped, 25 to 30
minutes. Transfer to a wire rack and let cool for 2 hours (ideally)
before slicing.

Makes: 1 - 7” loaf - 24 slices

Dietitian’s tip: A staple in homes all over Ireland, this hearty round
wheat bread is a snap to make. It’s typically cut into wedges and served
with jam for the morning meal. Don’t forget to cut an X into the top of
the dough.

Per Serving (excluding unknown items): 82 Calories; 1g Fat (9.4%
calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 10mg
Cholesterol; 152mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat.

Submitted by: Darlene

Healthy Grain Crackers

2 cups old fashioned rolled oats, do not use instant oatmeal
1/4 cup cold water, plus 3 tablespoons
1/4 tsp sea salt to 1/2 tsp, or to taste
1/4 tsp sesame seeds or rye seeds (optional)

For rolling out dough: small amount of whole wheat or gluten free flour

Preheat oven to 275 degrees F.

Place oatmeal and water in a bowl and stir until it forms a mushy
consistency that holds together. Add the seeds and blend into the dough.

Sprinkle you work surface with a little whole-wheat (or gluten-free)
flour mixed with a little oatmeal. Place dough on the flour-coated
surface and sprinkle a little flour on top of the dough. Roll out the
dough to about 1/8 inch thickness. Work flour into the dough as you roll
so it won’t stick to the surface. If the dough separates, reduce the
flour and use your fingers to push it back together.

Cut the dough into large sections and use a spatula to place on an
ungreased cookie sheet. Sprinkle salt lightly over the top. Gently, cut
into large cracker shapes (they do not have to be perfect; you can
finish “breaking” them apart later).

Bake for about 20 to 25 minutes. Using the spatula, gently turn over the
crackers and bake the other side for another 10 to 15 minutes or until
crackers are firm.

If you want them saltier, salt them again when they come out of the
oven. They will get crispier when cool and you can finish breaking them
apart. Store in an airtight container labeled with name and date.
Exposure to excess moisture in the air reduces the shelf life.

Makes 30 to 40 crackers

Shelf Life: 2 to 4 weeks (if they last that long).

Note: Sometimes this dough likes to curl up around the edges when
baking. Use a spatula to occasionally press down the edges during baking.

Per Serving (excluding unknown items): 18 Calories; trace Fat (15.0%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 14mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Submitted by: Darlene

8,484 posted on 10/09/2010 8:58:19 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Breads/Hand%20Made%20Yeasted%20and%20Non%20Yeasted%20Breads%20/Non%20Yeasted/

West Indian Roti

2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup water
As needed: corn oil or butter

Mix dry ingredients together in a large bowl. Continue to mix ingredients
as you add water, adding only enough to make a stiff dough. Place dough
in an oiled bowl, cover and let rest for about 20 minutes.

Form dough into 5 or 6 balls and flatten each one with a rolling pin or a
tortilla press.

Spread corn oil or melted butter on top of the round and then fold the
circle back up into a ball by bringing up the sides into the center.

Place these balls back into the oiled bowl once more and let rest for
another 10 to 15 minutes.

Roll each ball back into a very thin round and brush both sides with corn
oil or melted butter.

Cook on a hot griddle for about 6 to 7 minutes, turning roti frequently.

Upon removing the roti from the griddle, clap it between your hands two or
three times or hit it with a wooden mallet several times to make it flaky.
Wrap roti in a clean kitchen towel

Triple Cheese Flat Bread

2 cups original bisquick
1/2 cup hot water
2 Tbsp margarine or butter melted
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp italian seasoning if desired

Heat oven to 450 degrees F. Mix Bisquick and hot water until stiff dough
forms. Let stand 10 minutes.

Place dough on surface sprinkled with bisquick. Gently roll in bisquick
to coat. Shape into a ball. Knead 60 times.

Roll or pat dough into 12 inch square on ungreased cookie sheet. Spread
margarine over dough.

Mix remaining ingredients. Sprinkle over dough. Bake 10 -12 minutes or
until edges are golden brown. Serve warm.

Submitted by: Darlene

Norwegian Flatbrod - Flatbread

1 cup water
2 Tbsp butter
1/2 tsp salt
1 cup rye flour
3/4 cup all purpose flour
3/4 cup whole wheat flour, or barley flour

In a medium saucepan, bring water to a boil, add butter and stir until
butter melts. Pour mixture into a large mixing bowl.

Combine salt and flours together and slowly add flours to water, mixing
well. Initially, a hand mixer will help blend flour and water, but
eventually dough will have to be kneaded by hand on a floured work
surface. Dough should be fairly firm and should hold together nicely.

Divide dough into approximately 12 pieces and roll each one into a thin
circle or press with a tortilla press. Prick rounds all over with a fork.

Bake on a hot griddle for 10 or 15 minutes on each side. Rounds should
be lightly browned and crisp. Cool on a wire rack and store in an
airtight container.

Makes: 12

Flatbrods are crisp, cracker like breads that are dried and may be kept
for long periods of time. Many “loaves” are circular with holes in the
middle, which is how they are hung on lines to dry. Pricking the dough
with a fork prevents the bread from puffing during baking.

If using an electric tortilla press, press once very quickly, turn dough
over and press again. Keep cover closed to crisp bread, and watch
carefully.

Makes: 12 flatbread

Per Serving (excluding unknown items): 101 Calories; 2g Fat (19.9%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
5mg Cholesterol; 110mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat.

Submitted by: Darlene

Mittha Nariyal Parantha (Sweet Coconut Flat Bread)

2 1/2 cup Roti flour
1 cup coconut milk
1/2 cup sugar
2 tsp ground cardamom
OR 1/2 cup brown sugar and 2 tsp ground cinnamon
1/4 cup vegetable oil or clarified butter for frying

Stir flour mixture into mixing bowl. Add enough coconut milk to form a soft dough.
Knead hard until dough comes away from sides of bowl. Rest dough for 15 to 20
minutes. (Resting dough makes Paranthas lighter).

Shape dough into 8 slightly flattened balls. On lightly floured board, roll each
ball into circle, 4” in diameter. Place 1 Tbsp of each sugar / cardamom mixture or
brown sugar / cinnamon mixture in center of each circle. Draw edges of dough
together and pinch firmly to seal.

Roll formed ball out again, in a circular motion, as thin as possible without
breaking surface of dough.

Heat skillet to 375 degrees F. Pan fry Paranthas on hot skillet, brushing both
sides with butter, until golden brown. Process remaining Paranthas similarly.

Paranthas puff up like balloons with flavored syrup locked in.

Submitted by: Darlene

8,485 posted on 10/09/2010 9:02:14 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://f1.grp.yahoofs.com/v1/cIOwTEtv9eJHPhXZMKiGUSSvBnfEh0P_KpYI7ENeT7cWdUZEmUmTToR6JWvDIY8xa0feyBoBABvPDPIQs6btwUX0Uoibg68U/Dehydrating%20/4%20-%20Fruit%20%26%20Vegetable%20Flours

Fruit & Vegetable Flours

Fruit & vegetable flours can be made with sweet potatoes, carrots,
beets, beans, peas, onions, sweet corn, blueberries, apples almost any
garden produce. The flavor, vitamins and minerals from the whole fruit
or vegetable can be concentrated into a couple of tablespoons. Only the
water is missing.

All you do is slice the fruit or vegetable very thin, dry it to a crisp
and grind it into a powder. These flours offer many of the advantages of
dried foods but greatly expand the ways to cook with them.

There are several advantages: *A high percentage of vitamins and
minerals survive the drying time ( some estimate 90% ), so you can add
them to other foods for a nutritional boost. *Flours reconstitute much
more evenly than chunks of dried food.

*Fruit and vegetable flours blend smoothly into batters, sauces and dips.

*Flours from high acid fruits and vegetables like tomatoes and apricots
soften the gluten, giving breads a fine, even texture, a softer crumb,
and a greater loaf volume.

*These flours absorb liquid so they fit well into thick, creamy puddings
and custards. *The best fruit and vegetables for flours are those that
can be easily be dried crisp.

The more sugar the food has, the more you’ll have to struggle to remove
the moisture. Damp slices are almost impossible to grind into a powder.

Easy vegetables to start with are spinach, parsley and other leafy
greens, as well as root vegetables like sweet potatoes and carrots.
Apples have a higher sugar content but the many uses for their flour may
encourage you to try them.

Grapes ands plums are difficult; they turn into raisins and prunes and
end up gummy.

Peel apples, eggplants and tomatoes because their skins get rubbery and
won’t grind well. Root vegetables don’t have to be peeled.

Slice the foods as thin as you can. You want to quarter a fruit the size
of an apple , then slice it transversely so you end up with thin chips.
Blanch the vegetables for 30 seconds to a minute. It deactivates the
enzymes which contribute to spoilage and color loss. Blanching is
particularly important because you’ll do all this drying under 140 F,
the temperature that begins to destroy the enzymes. Arrange slices in a
single
layer; they shouldn’t touch each other. Set the dehydrator on “low”,
about 125 F. Let the slices dry until they are brittle, or as close to
brittle as a fruit like an apple can get.

Because of weather changes, uneven slices and varying thickness, it’s
difficult to predict how long something will take to dry. Most foods dry
overnight in an electric dehydrator. A leaf like spinach should dry
until it is brittle. Dried spinach has the texture of a leaf you might
find in autumn under an oak tree but
keeps its dark color. Onion strips dry very rigid, but seem delicate,
like a moth wing. When the slices are dry, store them as soon as they cool.

Don’t grind them.

These flours, especially the sweet ones, don’t store well. Even the
dried slices will take up water, so make an effort to use airtight
containers.

Drying protects food from spoiling because microorganisms can’t find
enough moisture to survive. Keeping
the slices is critical.

Grinding the flour is easy. You can make the flour very easily in a
blender or coffee mill. Make sure the
blender is dry inside, the put a handful of slices in, and cover and
blend at high speed. Leave the blender on for 30 seconds. You may have
to scrape the flakes and fragments back down onto the blades, cover and
blend again.

Grinding goes fast-
you can grind a cup of flour, enough for a loaf of bread, in under 10
minutes. Grind the flour as finely as possible. Some dried slices turn
to powder very easily. Spinach turns to powder the consistency of black
pepper. Don’t worry if other fruit or vegetables don’t make perfectly
uniform powders. Tomatoes acquire the consistency of whole wheat flour
except for about 5% of the flakes. This variation does not affect
cooking with the flour.

Cooking with fruit and vegetable flours requires a pioneer spirit
because you’ll find that few recipes call for them. Try using them first
as seasonings, mixing onion flour into sour cream for a dip, adding
apple flour to pancake batter, heating peach flour with peanut butter
for a sauce or spread. Try to remember that little flour came from a lot
of fruit or vegetables, so the flavor can be very strong.

1 Tbsp of green pepper, for example, can overpower a loaf of bread.
Apple flour has a milder taste and mixes with just about anything. To
adapt yeast bread recipes, add 1/4-1/2 cup of the fruit or vegetable
flour for each cup of flour in the original recipe. You may have to
knead slightly less whole wheat flour into the dough.

~Tomato Bread~

! 1/2 tsp dry yeast
1/2 cup warm water
4 tsp honey
1/2 cup milk
2 Tbsp butter
1 egg
1/2 cup tomato flour
1 Tbsp onion flour
1 Tbsp celery flour
1 Tbsp parsley flour
2 1/2 cups whole wheat flour

Dissolve yeast in water. Stir in 1 tsp honey. Allow to set until bubbly.
Warm the milk enough to melt the butter in it. Add the remaining honey.
Beat the egg in a medium large bowl. Beat in the milk mixture, then the
yeast. Beat in vegetable flours, the half the whole wheat flour.

Gradually stir in and then knead the remaining wheat flour, adding just
enough to work the dough. It will be a little sticky. Knead about 5
minutes. Shape into a ball, oil the dough and place in an oiled bowl.
Allow to rise in a warm place for about 40 minutes or until doubled.

Punch down, knead briefly, and allow to rise again until doubled. Punch
down the dough and roll into a rectangular shape about 8” wide on a
floured board. Make sure you roll the dough in both directions. This
improves the texture. Roll tightly into a loaf, pinch the edges and
place into a buttered 8 x 4” loaf pan. Allow to rise until it doubles,
about 30 minutes or until browned and hollow sounding when tapped. It
will not sound as hollow as breads made without vegetable flours. If
it’s browning too much, cover and top with foil. Remove from pan and
cool on a rack.

Makes 1 loaf.

~Sweet Potato Muffins~

3/4 cup whole wheat flour
3/4 cup oat flour
1 cup dried sweet potato flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/3 cup oil
1 1/4 cups milk
1/3 cup honey
1/2 cup chopped walnuts
1/2 cup coarsely chopped raisins

Combine the whole wheat flour, oat flour, sweet potato flour, baking
soda, baking powder, cloves, cinnamon and nutmeg in a bowl, and mix
well. Combine the eggs, oil, milk and honey, and mix together well with
a wire whisk. Add the dry mixture to the wet mixture, and combine well.

Stir in walnuts and raisins. Bake in greased and floured muffin tins (or
use paper liners ) at 350 F for 25 minutes.

Makes 18 muffins

To take advantage of these special flours’ absorbing ability, combine 1
cup of fruit or vegetable flour with 4 cups of milk and 3 eggs for a
custard. For pudding, add 1 cup fruit or vegetable flour to 4 cups of
milk and 6 Tbsp of cornstarch.

~Apple Pudding~

4 cups of milk
1 cup dried apple flour
1/4 cup dried peach flour
6 Tbsp cornstarch
1 tsp pure vanilla extract
1/4 tsp ground dried orange rind
raisins and cinnamon ( optional )

Heat 3 cups of milk over medium heat until a skin forms on top.

Meanwhile, combine apple and peach flours, cornstarch, and the remaining
cup of cold milk and mix well. Stir some of the hot milk into the
mixture, then slowly pour the mixture into the remaining hot milk. Stir
and cook over medium low heat until mixture thickens and begins to
bubble. Cook about 2 more minutes until the starchy flavor disappears.

Stir in the vanilla, orange rind, and raisins, if desired. Put into
serving dishes, and sprinkle with cinnamon, if desired. Cool before serving.

Makes 8 servings.

Submitted by: David

8,486 posted on 10/09/2010 9:07:34 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://f1.grp.yahoofs.com/v1/cIOwTK-eHqhHPhXZmjY9N7ndoaj-G7agyNVHHzxcyXXCcg5AGGN6NdfXUDRhsdAFDvgR_v0GzxMm5NC5UjsHtN2SipoJs1VT/Dehydrating%20/3%20-%20How%20to%20use%20Dried%20Foods

Preserving the Harvest -
How to Use Dried Foods

Reconstituting Dehydrated Products
You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these guidelines:
2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh Egg
2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for Scrambling, ect..
1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or Oil = 1 cup Butter
1/4 cup Tomato Crystals + 1/2 cup Water = 1/2 Cup Tomato Sauce (for paste add more Tomato Crystals)
2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice
1 cup Dehydrated Juices + 2.4 ltrs Water = 2.4 ltrs Juice
1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White Sauce
1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight) = 1 cup Vegetables
From Blue Chip Group, Inc. http://www.bluechipgroup.net/

Dried Fruit Pie
1 1/2 lbs sweet pastry
2 cups pitted prunes
2 cups dried apricots
1 cup golden raisins
1/2 cup dried apples
3/4 cup sugar
1/2 cup almonds or walnuts, chopped coarsely
1/4 lb butter, melted
1 egg
sugar
apricot glaze
Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11” pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and
simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425(F oven for 30 minutes. Reduce the heat to 375(F and bake the pie for 20-30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8. From Tante Marie http://www.tantemarie.com/

Oatmeal Dried Fruit Cookies
1-1/4 cups butter or margarine, softened
1-1/4 cups brown sugar
1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit
Preheat oven to 375(F. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen (36 servings) From Cookie Recipe http://www.cookierecipe.com/

Apples, Dry
To rehydrate dry apples: Use equal volume food and water. Wait 20 minutes.

Apple Pie
One 9-inch pie crust
1/4 lb dried apple slices (3-1/2 cups)
2 cups water
1/3 to 1/2 cup sugar
1/2 teaspoon cinnamon
Crumb topping:
1/2 cup flour
1/4 cup brown sugar
2-1/2 tablespoons butter or margarine
Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain. Add sugar and cinnamon. Pour into prepared pie shell. Mix topping until crumbly and sprinkle over pie. Note: Either sweet or sour apples may be used in drying. Sweet apples such as
Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples. No research is available on the suitability of current commercial varieties of apples. Dry a small amount of a variety and test
by using it in one of your favorite recipes before drying large amounts of that variety.

Apple Coffee Cake (serves 18)
2 cups dried apples
1 teaspoon lemon juice
1/2 cup margarine
3/4 cup sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
Topping:
1/2 cup sugar
2 teaspoons cinnamon
Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour. Cream margarine and sugar. Add eggs and beat well. Sift together flour, salt and baking powder. Add to creamed mixture. Add milk and vanilla. Beat well. Pour into two 9-inch greased and floured cake pans.
Top with drained, rehydrated apple slices. Combine sugar and cinnamon. Sprinkle evenly over apples. Bake at 375(F for 35 to 40 minutes.

Apple Cream Leather
6 ea apples
1/2 tsp cinnamon
1/4 tsp cloves
1 c nonfat yogurt — (plain)
1/2 tsp nutmeg
Puree ingredients in food processor or blender until smooth. Place fruit leather sheets in dehydrator trays. Spread puree over fruit leather sheets, 1/4” thick. Dry until leathery (pliable but not sticky).

Apple Crisp
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Tsp Cinnamon
1/2 Cup Margarine
3/4 Cup Dehydrated Apples
Water — as needed at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30-40 minutes, then simmer in water.) When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the pan once or twice to assure even baking. Makes about 6 cups.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Applesauce Cookies
1 cup dried applesauce mixed with 2 cups water-let set several hours or overnight in refrigerator
1 cup margarine
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
5 cups flour
2 cups chocolate chips or raisins
Mix well applesauce, margarine, sugar and egg until creamy. Add soda, salt, spices and mix again. Stir in flour and chips. Batter should be moist. Drop by spoonfuls on greased cookie sheet and bake for 8 minutes at 350(F.

Harvest Cake
2 3/4 C. Dried Apples (soak in warm water for about an hour)
2 C. Sugar
3 C. Flour
1 C. Oil
1 C. Chopped Nuts (optional)
2 tsp. Soda
2 tsp. Vanilla
2 Eggs
Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour. Mix and bake in greased & floured tube pan for 1 hour in 350(F oven.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Apple Topping
1 cup apples reconstituted in 2 cups water
1/4 cup brown sugar
1 tsp lemon peel grated (opt)
1 tsp lemon juice (fresh)
1/4 tsp cinnamon
1/4 tsp allspice
Cook apples over low heat until tender. Add remaining ingredients and bring to a boil. Simmer until desired thickness. Use as a topping for pancakes, crepes, or waffles.

Bran Apple Muffins
1 cup bran cereal
1 cup yogurt
3/4 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup applesauce reconstituted in 1 cup water
1/4 cup vegetable oil
2 eggs
Mix cereal and yogurt and let stand until cereal is softened. Stir in applesauce, oil, eggs, and sugar. Add cinnamon, soda, salt, and nutmeg and stir slightly. Add flour mixing as little as necessary to moisten through. Fill 12 muffin tins. Bake at 375(F for 15-20 minutes. Remove from pan.

Apple-Jack Melt
Reconstitute apple slices by place 1/2 cup slices in 1 1/2 cup water and let stand until softened. In a small bowl mix 1/3 cup mayonnaise, 2 tsp honey and 1 tsp lemon juice. Spread lightly toasted multi-grain bread with mixture. Cover with apple slices overlapping slightly. Cover with slice of sharp cheddar cheese. Place on sheet and broil in oven 1- 1 1/2 minutes or microwave on paper towel 4-5 seconds.

Pork Chops and Apple Stuffing
Brown 4 pork chops and place in bottom of baking pan. Cover with 2 cups reconstituted apple slices. Be sure there is plenty of liquid. Sprinkle 1/4- 1/2 cup sugar over top. May sprinkle with cinnamon if desired. Prepare 1 package of stuffing mix and place over top. Bake 30 minutes at 180(C (350(F).

Apple Stuffed Acorn Squash
2 small acorn squash
1 1/2 - 2 cups apple slices reconstituted
1/2 cup maple syrup
1/4 cup butter or margarine melted
1 cup broken nuts (cashews are great)
Wash squash and cut in half lengthwise. Scoop out seed and string center. Combine apples, butter, nuts and fill squash halves. Brush surface with melted butter. Place in baking dish and pour in boiling water to 1/2 inch in pan. Cover with foil and bake at 400(F for 45 minutes. Uncover and bake 10 more minutes. Test squash for tenderness to be sure it is done.

Apple Crumb Pie
3 cups apple slices
3/4 cup flour
1/3 cup butter
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Reconstitute apples by covering with 2-2 1/2 cups water for about 30 minutes or until tender. Mix 1/2 cup sugar and spices and spread in pie plate. With fork mix soft butter, flour and 1/2 cup sugar until crumbly. Spread over apples. Bake at 375(F for 30-40 minutes.

Dried Apple Cakes
1/2 lb dried apples, chopped
4 cups water
1 cup sugar
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cups margarine
Cook dried apples in 4 cups water until tender. Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly, pat or roll to a 12x18in rectangle. Sprinkle with apples. Roll,
starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes. From AAOOB Storable Foods http://www.aaoobfoods.com/

Apple Fritters
3 C. flour
1/3 C. dried egg powder
1 1/2 C. milk
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. sugar
2 T. oil
1/4 C. water
1 C. dried apple slices (reconstituted)
Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2” of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Apple Pie
3 1/2 C. dried apples
2 C. water
3/4 C. sugar
1 t. cinnamon
Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350(F degrees.

Dried-Apple Tart with Crisp Crumble Topping
3/4 lb dried apples
1/4 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
4 (3-inch) cinnamon sticks
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 recipe pastry dough, rolled out and fit into an 11-inch tart pan with a removable fluted rim
Whipped cream or vanilla ice cream as garnish
In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
Preheat oven to 375(F. In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.

Dried Apple Pie
3/4 lb quality dried apples
1/2 pint quality dry cider
about 1 tsp ground cinnamon
about 1/2 tsp fresh-grated nutmeg
maple syrup to taste.
1 pie crust, with extra for latticing
Preheat your oven to 350(F. Bake the pie shell until it’s about done. While the crust is cooking, put the apples into a coverable saucepan with the dry cider. Cook them, uncovered, a few minutes, until they begin to fluff up. If you want to fancify this up, you can add some dried cherries, dried cranberries, or even raisins. Add the cinnamon and nutmeg and maple syrup. Stir, cover, and cook 5 or 10 more minutes, until the liquid is just about completely absorbed. Watch the heat, or stir frequently to prevent it from burning. If the liquid fails to disappear, drain the apples before you pour them into the pie shell. You may also be able to reduce the liquid and pour it over the apples in the shell. I encourage you, when you’ve poured about half the apples into the crust, to place a liberal and pleasant number of fresh pecans atop them before you finish the pour. This provides a delicate and refreshing (etc.). Basically, if you want it a little bit richer, add pecans or maybe walnuts. Make a lattice over the top with the extra crust; bake until the lattice is done. From - Bazilian Recipes
http://www.bazilians.org/recipes/recipe.dried.apple.pie.html

Apricot-Applesauce Cake
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons ground allspice
1 teaspoon baking soda
1/2 cup sugar
1/2 cup shortening
1 cup applesauce
2 eggs
3/4 cup diced, dried apricots
1/2 cup chopped almonds
Confectioners’ sugar or dried apricots, cream cheese for garnish
Preheat oven to 350(F. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top
springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner’s sugar. Makes one 12-inch cake.
From Zoria Farms http://zoria.com/

Apricot Pumpkin Muffins
2 cups buttermilk baking mix
1/2 cup chopped dried apricots
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup cooked pumpkin
1 egg
In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400(F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins. From Zoria Farms http://zoria.com/

Apricot Health Bars
3/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup diced, dried apricots
1/2 cup chopped walnuts
1/2 cup shredded coconut
Preheat oven to 350(F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen. From Zoria Farms http://zoria.com/

Apricot Leather
6 fresh apricots - 1 lb
3/4 cup sugar
Preheat oven to 200(F and oil a 13 x 9-inch baking pan. Pit apricots and oarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender puree mixture until smooth (use caution when blending hot liquids). Transfer puree to oiled, solid sheet. Dry puree until it feels drier but slightly tacky, about 6 hours. Cool leather completely. Peel leather off sheet and roll up in wax paper. Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month. NOTE: This fruit leather makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d’oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.

Dried Apricots (12 servings)
1/2 cup honey
1/2 cup water
juice of 1 lemon
2 lbs just-ripe apricots, halved and pitted
In small bowl, combine honey, water and lemon. Dip apricots in honey mixture. Spread them cut side up on several large baking sheets lined with parchment paper. Dry in oven @ 225(F 4 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.

Apricot Nut Supreme Brownies
1/4 lb white chocolate or white baking bars
1/3 cup margarine
1/2 cup sugar
2 eggs
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided
1/2 cup dried apricots, quartered and divided
1/2 cup slivered almonds, divided
Preheat oven to 350(F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2” X 7” X 1 1/2” pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies. Optional: Drizzle top of brownies with melted white or dark chocolate.
From Zoria Farms http://zoria.com/

Apricot Whole Wheat Bread
3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups milk
1 cup honey
1 egg, slightly beaten
2 tablespoons salad oil
1 cup chopped dried apricots
1 cup chopped walnuts
In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 93/4 x 133/4 loaf pan. Bake in 350(F oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)
From Zoria Farms http://zoria.com/

Dried Apricot Pie
Dried apricot pie filling:
2 1/2 cups dried apricots
Water
1 cup sugar
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca
Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.
Pie Crust:
2 cups plain Flour
2/3 cups shortening
1/8 teaspoon salt
1/4 cup ice water with 1 tablespoon vinegar
Cut shortening into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH. Roll 1/2 of dough into thin pie crust shell. Place shell into ungreased 9” pie pan. Fill shell with Dried Apricot Pie Filling. Roll last 1/2 of dough into top crust and cover filling. Crimp edges of top and bottom dough with fingers to close. Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar. Bake at 400(F for 40-45 minutes or until the crust is golden brown. Yields one 9” apricot pie. From Zoria Farms http://zoria.com/

Peach Pie
3 C. dried peaches
3 C. boiling water
2/3 C. flour
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400(F for 30 minutes.

Fruit Frosty (Dried Foods)
1 c. dehydrated fruit (rehydrated in 1/2 c. water)
1 c. ice
1 c. unflavored yogurt
3/4 c. milk
3 Tbs. Sugar
Blend fruit and water in blender for several minutes. Add other ingredients and blend 30 seconds more.- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate

Dried Fruit Balls
1/2 c. dried peaches
1/3 c. dried apricots
2 Tbs. graham cracker crumbs
1/2 c. whole, pitted dates
1/3 c. golden raisins
In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Dried Pears Apples (serves 6)
3 Bosc pears, peel on and cut into 1/8 to 1/4 inch-thick slices
3 tart apples, peel on and cut into 1/8 to 1/4 inch-thick slices
1 tablespoon sugar
Arrange pears and apples on several large baking sheets lined with parchment paper. Sprinkle with sugar. Dry in oven 225(F 2 1/2 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.

Cooked Fruit
3 C. dried fruit of your choice
2 C. boiling water
1 t. cinnamon
Sugar to taste
Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.

Dehydrated Cabbage
Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours. Drain the water before using the cabbage.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Peppers
Dehydrated Peppers can be used in any recipe calling for sweet diced peppers or sweet chopped peppers. Dehydrated peppers used in salads or other uncooked dishes, must be soaked in cold water for two to six hours. They can then be used as fresh peppers. Dehydrated peppers used in soup, stew, or in any other cooked dish containing a large amount of liquid, can be added directly to the other ingredients. They do not need to be soaked first. When used in a cooked dish that contains only a small amount of liquid, they must be soaked in cold water for one hour before they are combined with other ingredients. 1lb of dehydrated peppers is equivalent to 3 lb of fresh, trimmed, sweet peppers. 3/4 cup of dehydrated peppers, when reconstituted, yields 1 2/3 cups of diced peppers. From - General Dennis J. Reimer Training and Doctrine Digital Library

Carrots, Dry
To rehydrate dry carrots: Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Creamed Corn
1 C. dried corn
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. flour
1 T. margarine
salt and pepper to taste
Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.

Corn Chips
1 1/4 lbs frozen corn
1 red pepper — quartered
1 clove garlic
4 teaspoons picante sauce (or to taste)
Slightly cook corn, frain and pat dry. Puree ingredients until smooth in a food processor or blender. Spread puree on fruit leather sheets and place on dehydrator trays. Dry 8 to 10 hours or until top is dry. Turn over and continue drying another 10 hours. Remove fruit leather sheets and break corn leather into chips. Continue drying another 3 to 6 hours until chips are brittle. Store in airtight container.

Corn Chips
1 c. yellow cornmeal
2/3 c. flour
1 tsp. salt
1 tsp. baking powder
2 Tbs. dry milk solids
1/2 c. water
1/4 c. oil
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350(F. Combine dry ingredients in mixing bowl. In separate bowl, stir together liquids. Add liquids to dry mixture and stir with fork. Knead a little until smooth. Grease two cookie sheets (10 x 15 inches) and sprinkle each with cornmeal. Divide dough in half. Roll out each half directly onto cookie sheet with floured rolling pin, rolling dime-thin. Sprinkle lightly with paprika, garlic, onion, or seasoned salt. Run rolling pin over once more. Prick with fork. Cut in squares or triangles. Bake 10 minutes or until lightly browned. — Makes 1/2 pound.
- from More-with-Less Cookbook

Corn Casserole, Indian
1 C. dried sweet corn
1/4 C. dried onions
1 C. tomato powder
3 T. dried green peppers
1C. dry bread crumbs
2 T. dried cheese
1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Dehydrated Green Beans
Dehydrated green beans are frozen before dehydration to preserve the natural color, nutrients, and flavor. To reconstitute, place the beans in water, and cook them for 22 minutes.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm

Green Bean Casserole
2 C. boiling water
1 C. dried beans
1 can cream of mushroom soup
Add beans to water and cook until tender. Add soup and simmer.

Dehydrated Onions
Dehydrated chopped onions can be used in any recipe which specifies onions, dry or chopped. To use them as raw onions, reconstitute them by adding warm water and letting them stand for 20 to 30 minutes. For seasoning, dehydrated onions can be added directly to stews, soups, and sauces without reconstitution. Reconstituted onions can be added to meat loaves and croquettes. 1 lb of dehydrated onions is equivalent to 4 lb of prepared onions.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Peas
To reconstitute dehydrated, cooked, compressed peas, place them in a pan with salt and butter. Add enough boiling water to cover them. Stir the peas to moisten them, cover the pan, and let them stand for 10 minutes before serving. A number 2 1/2 can yields 25 servings.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Potatoes, Dry
To rehydrate dry potatoes: Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Potato and Zucchini Latkes with Apple Sauce
3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated)
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup minced onion
1/2 cup matzoh meal
2 cups whole eggs
Salt and pepper, to taste
Vegetable oil, for frying
Apple sauce, for dipping
Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping. Yield: 2 dozen appetizers From Food TV http://www.foodtv.com/

Dehydrated Ground or Flaked Potatoes
To prepare instant potatoes from granules or flakes, blend potato granules and nonfat dry milk together. Combine boiling water, butter or margarine, and salt in a mixing bowl. Stir to blend. Rapidly add dry mixture to the liquid, and mix on a low speed for 30 seconds. Stop the machine, and scrape the sides and bottom of the bowl. Add pepper. Whip on high speed for about two minutes or until the
potatoes are light and fluffy. Serve mashed potatoes hot.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Diced or Sliced Potatoes
Reconstitute dehydrated sliced potatoes by adding them to salted boiling water. Cover and simmer them for 15 to 25 minutes, until tender. One number 10 can makes 20 servings. They can then be grilled or a sauce added for such items as potatoes au gratin.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Potato Patties (with Dried Eggs)
3 1/2 c. mashed potatoes
1/4 c. margarine
1 tsp. salt
1/4 tsp. pepper
5 Tbs. dried whole egg
5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes. From - “Cookin’ With Dried Eggs” by Peggy Layton

Curried Beef Turnovers
3 lb Lean beef mince
2-1/4 cups Onion, chopped
1-1/2 cups red peppers, chopped
1/4 cup Curry powder
1 1/2 lbs Dehydrated potato granules
2 tsp. Salt
1.8ltrs Beef broth
4 lbs Pastry, prepared
Milk as needed
Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring mixture to boil; mix well and set aside. Roll and cut pastry into 6-inch rounds. Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half; seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust wih fork to allow steam to escape. Brush tops with milk or half-and-half, if desired. Bake at 400(F 12 to 15 minutes or until tops are browned. Serve to eat out-of-hand. Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Mashed Potatoes with Sun Dried Tomatoes
4 cups mashed potatoes
1/2 cup Julienne cut Sun Dried Tomatoes
1 clove garlic
Prepare mashed potatoes as usual. Chop Sun Dried Tomatoes very fine (draining oil from tomatoes before chopping). Add tomatoes and minced or pressed garlic to mashed potatoes, mixing thoroughly. Serve hot. Makes 6-8 servings. From - Valley Sun http://www.valleysun.com/

Herbed Potato Chicken
1/2 lb Dehydrated potato flakes
1/2 cup Dried parsley flakes
2 Tbs. Dried thyme leaves
1 Tbs. Garlic salt
1/2 lb Flour
1/4 cup Cajun seasoning
1 tsp. Salt
1 tsp. Ground pepper
24 pieces (1/4lb each) Chicken breast
2 cups Milk
Vegetable Oil as needed
Mix potato flakes, parsley, thyme and garlic salt. In separate bowl; mix flour, Cajun seasoning, salt and pepper. Dip chicken in seasoned flour, then in milk, then in seasoned potato flakes. Pan-fry in oil until browned. Place on baking sheet and bake at 375(F, 12 to 15 minutes or until fully cooked.
Serving suggestions: * Spread cut sides of hamburger bun with dressing of choice, place cooked chicken on bottom half, top with lettuce and serve with sliced tomato and pickles.
* Serve chicken with mashed potatoes and vegetables.
Variations: * Sliced cod, snapper or pork tenderloin may be substituted for chicken. Makes 24 servings.

Potato Crab Cakes (dehydrated potato recipe)
3lb Dehydrated potato granules
2 pints Water, boiling
2 pints Milk, hot
2 lbs Red onion, chopped
1 lb Sweet red pepper, diced
1 lb Celery, diced
1/2 cup Garlic puree
1 cup Fresh basil, chopped
1/4 cup Fresh parsley, chopped
1 Tbsp. Salt
1/2 tsp. Ground pepper
1 1/2 lbs Cheddar cheese, shredded
2 lbs Crab meat, chopped
1 tsp. Bottled hot pepper sauce
Vegetable oil as needed
Whip potato granules into boiling water and hot milk in mixer bowl until fluffy. Combine all ingredients except oil; mix well. Form into 3oz patties. For each order, pan-fry both sides of 2 patties in oiled non-stick pan until golden. Makes 48 Servings (2 cakes per serving).
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Sour Cream & Chives Mashed Potatoes
1 1/2 lbs Potato Pearls
1/4 cup Buttermilk powder
1 Tbs. Salt
1 tsp. Onion powder
1/2 tsp. Garlic powder
1/4 tsp. Cayenne pepper
4.8 ltrs Water, boiling
2 cups Sour cream
1/2 cup Chives, fresh, chopped, or 1/2 amount dry chives
Combine Potato Deb, with next 5 ingredients. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Serving Idea: Serve with grilled sausage and sautéed apples. Add remaining ingredients; mix until well blended. Keep warm until serving. Will hold on steamtable, covered, for 2 to 3 hours. Yield: 48 servings.
From Basic American Foods http://www.baf.com/

Dehydrated Sweet Potatoes
Reconstitute dehydrated sweet potatoes in hot water with butter. One number 10 can makes 40 servings. From - General Dennis J. Reimer Training and Doctrine Digital Library

Vegetable Soup
1 C. diced cooked meat
3 C. dried mixed vegetables
salt and pepper
Cover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don’t have a particular dried one, to the pot as well.

Potato Dinner Rolls
2 cups Warm water
2 pkts Active dry yeast
1-1/2 cups Dehydrated potato flour
1/2 cup Granulated sugar
2 tsp. Salt
3/4 cup Butter or margarine
3 Eggs
1.2kg All-purpose flour
Dissolve yeast in warm water. combine potato flour, sugar and salt in mixer bowl; mix well. Add dissolved yeast mixture, butter and eggs; mix well. Beat in 6 to 8 cups flour. Gradually mix in remaining flour to make soft dough. Using a dough hook, mix 7 to 8 minutes or until dough is smooth and elastic. Place in a greased bowl, turning to coat all surfaces of dough. Cover and let rise in warm place about 1-1/2 hours or until doubled in bulk. Punch down and shape into 2-inch balls. Place in a lightly greased sheet pan about 1 inch apart. Cover and let rise in warm place about 1 hour until doubled in bulk. Bake at 200(C(400(F) 15 to 20 minutes or until browned and rolls sound hollow when lightly tapped on
top. Tips: Dough keeps well in refrigerator. Refrigerate after first rising. Return to room temperature before shaping and baking. Rolls may be frozen after cooling completely. Wrap in freezer bag. Reheat in foil at 180(C(350(F) 15 to 20 minutes. Makes 6 dozen.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Basic Potato Patties
2lb Dehydrated potato flour
2 pints Water, boiling
4 pints Milk, hot
1 cup Onion, chopped
1/2 cup Fresh parsley, chopped
2 tsp. Salt
1 tsp. Ground pepper
4 Eggs
1 lb sharp cheddar cheese, shredded
Mix potato flour, boiling water and hot milk in mixer bowl using whip attachment. Add onion, parsley, salt and pepper; mix well. Cool mixture to lukewarm. Add eggs and cheese; mix well. Form 2-inch balls; flatten into patties. Cook on well-oiled griddle at 375(F-400(F) until crisp and golden on both sides. Serve two patties per serving as side dish.
Variations:
-For mushroom potato cakes, add 1/2 lb chopped sauteed mushrooms.
-For carrot potato cakes, add 1/2 lb shredded carrots.
Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Tomato Soup
1/2 c. powdered milk
2 c. dried tomatoes
2 c. water
1 tsp. salt, dash pepper
1 tsp. dried onions
1 dash garlic salt
2 Tbs. flour
1 Tbs. sugar
2 Tbs. butter
Mix powdered milk and water together, then heat the milk. Put dried tomatoes in a blender and add enough water to make 2 cups. Let this reconstitute for 5 minutes. Add remaining ingredients and blend until smooth. Add hot milk and blend. — Serves 4

Dehydrated Soup Mix
2 C. Whole Wheat Couscous
1C. Dehydrated Bean Flakes (pinto, black bean, etc.)
1C. Dehydrated Soup Flakes (vegetable mix, cabbage, tomato, carrot, etc.)
1/2 C. Nutritional Yeast (not brewer’s yeast)
1/4C. Vegetable Broth Powder (a green one like spinach, etc. is nice)
2 tsp. Herb Pepper
2 tsp. Dried Oregano
2 tsp. Dehydrated Onion Flakes
1 Tbs. Salt
Mix ingredients and store in sealed air-tight container. To prepare, mix with boiling water, about 1:4 (soup: water), depending on desired thickness, simmer for 2 to 3 minutes and let stand, covered, at least 5 minutes before serving.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Split Pea Soup
1 Tablespoon Olive Oil
2 Cloves Garlic, Minced
1/2 Onion, Chopped
2 Stalks Celery, Chopped
2 Large Carrots, Diced Into Cubes
8 Cups Vegetable Or Chicken Broth
2 Cups Dried Split Peas
2 Tablespoons Parsley, Minced
1/2 Teaspoon Each-Thyme and Marjoram
1-2 Tablespoons Soy Sauce
Sauté the onions, garlic, carrots and celery until soft, set aside. In a large stock pan bring the broth to a boil and add the split peas. Cover and simmer for 30 minutes, stirring occasionally. Add the sautéed vegetables and simmer uncovered for another 15 minutes. Add the herbs and soy sauce (to taste) and cook another 5 minutes. Makes 6 servings.
From Newsgroups: alt.religion.christian.presbyterian

Split Pea Soup
1 lb dried split peas (soaked over night)
1 chopped onion
2 shallots
2 cups chopped celery
2 cups chopped carrots
6-8 cups beef broth
1/2 pound chopped pepper bacon (or crumbled spicy Italian sausage)
1 dash worcestershire
1 bay leaf
dill to taste
rosemary to taste
ground pepper to taste
white pepper to taste
chopped garlic to taste
mustard to taste
sea salt to taste
Cook bacon in large stew pot, pour off most of the fat, but keep some and add garlic, shallots and onion. Sautee with bacon until onions are glassy. Add broth, peas, carrots, celery, bay leaf, worcestershire, and simmer for an hour or so. Then add dill, mustard, both peppers, sea salt, and simmer for another hour or until veggies begin to fall apart. Serve with dollop of sour cream, a sprig of fresh dill, and baby peas sprinkled on top, with crusty bread. From Newsgroups: alt.cooking-chat

Creamy Potato Soup
4 tbs. Margarine or Butter
1-1/2 tbs. Instant Chopped Onion (dry)
1-1/2 tbs. Salt
1/2 tsp. Celery Salt
1/8 tsp. Pepper
4-1/2 C. Milk (dry milk reconstituted can be used)
2-1/2 C. Chicken Broth
1-1/3 C. Instant Potato Pearls
Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chicken broth. (Soup should be consistency of heavy cream.) Garnish each serving with paprika and parsley.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Pea Bean Soup
2 cups dried lima beans
2 cups dried split peas
1 cube butter or use substitute
1 teaspoon salt
1/2 teaspoon pepper
2 or 3 cups onions (or substitute with onion flakes)
Ham, if you have it.
Soak beans and peas overnight. Boil for 1 hour. Add onions, butter, salt and pepper, ham or any other spices and seasoning you wish. Cook 15 more minutes or until beans are tender.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Vegetable Soup
4 cups water
3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)
2 packages beef bullion granules or 4 cubes
Seasonings to taste such as herbs, soy sauce, or curry
Bring water to a boil. Add dried vegetables, bouillon and seasonings. Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.) As a variation, add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4 to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.

Instant Soup Cup
1 tbsp powder from dried vegetables (such as peas)
1/4 cup dried milk
3/4 cup boiling water
Pulverize dried vegetables into powder in a blender or food processor at the highest speed. Mix powder with dried milk. Place in cup and add boiling water. Stir. For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.

Beef Vegetable Soup
1 soup bone (with some meat)
1 cup assorted dried vegetables (corn, peas, beans)
If not among dried vegetables:
1 large celery stalk
2 carrots
1 medium onion
1 tablespoon dried parsley
1 tablespoon salt
1/4 teaspoon pepper
Cover soup bone with water. Cook 1 hour over medium heat. Pour boiling water over dried vegetables just to cover. Soak 1 hour. (Do not drain). Dice celery, carrots, and onion; add all vegetables, dried parsley and seasoning to beef bone. Simmer 1 to 1-1/2 hours. Remove bone, dice meat and return to pot. Season to taste and serve hot.

Crockpot Bean Soup
3 cups any dried beans
1 med. Onion
1/4 tsp. garlic powder
1/4 c. dried soup blend
1/4 tsp. savory seasoning
2 stalks chopped celery
Sort and wash the beans. Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full. Add remaining ingredients, turn the crockpot on high and let it simmer all day. If you are cooking in a kettle, simmer for about 3 to 4 hours. Check occasionally to see if more water is needed. Do not salt beans until they are soft.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Tortellini Stew
2 cups dried tortellini
20 slices tomato, dehydrated
3 tablespoons dehydrated green pepper
1/3 cup dehydrated scallions or onions
1 tablespoon mixed basil, oregano, and thyme
1/4 teaspoon powdered garlic
1/4 cup tomato powder (optional)
1/4 to 1/2 cup dehydrated vegetables such as mushrooms and tomatoes (optional)
1/3 cup grated Parmesan cheese
At home: Mix all ingredients except cheese and seal in a zipper lock plastic bag. Pack cheese separately.
On trail: Add tortellini mixture to 2 quarts boiling water and stir until the water returns to a boil. Cook uncovered for 20 to 25 minutes, stirring occasionally. Salt to taste. Serve with cheese.
Makes: Two servings of 2 -/2 cups each From - GORP http://www.gorp.com/gorp/food/main.htm

Skillet Potato Dinner (Fresh or Dried Foods)
Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain. Heat margarine and fry potatoes with choice of the following:
1- dehydrated onions
2- 2- dehydrated broccoli
3- canned, stewed tomatoes
4- 4- dehydrated cheese
5- chili
6- 6- meat of choice: bacon bits, canned chicken
Season to taste.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Oriental Chicken Fried Rice
2 C. Cooked White Rice, cooled
1/2 C. Finely Diced Onions (or rehydrated dry)
1/4 C. Rehydrated dried Green Peas
1 C. Rehydrated shredded carrots (or fresh)
1/4 C. Oil or Shortening
1 tsp. Peanut Butter
1/2 C. Chopped Cooked Chicken
2 tsp. Soy Sauce
2 Eggs, equivalent in dehydrated egg powder
Spices to taste, including garlic, tumeric
In a large, heavy frying pan, heat oil. Add rice, onions, chicken, and carrots. Stir frequently with spatula until rice begins to lightly brown. Add peanut butter (no, it doesn’t taste weird), soy sauce, peas, and spices. Continue stirring wile flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring with spatula until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustard sauce.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Sweetened Condensed Milk
3/4 c. non instant powdered milk (1 1/3 c. instant)
3/4 c. sugar (granulated)
1/2 c. hot tap water
2 Tbs. margarine or butter
Melt margarine in hot water, place hot water in blender. With blender going, add sugar and powdered milk; blend until smooth. (Makes about 14 oz.). It can be stored up to 2 weeks in the refrigerator.
NOTE: This recipe can be used in place of one 16 oz. can of sweetened condensed milk in any recipe and you won’t know the difference. From - “Cookin’ With Powdered Milk” by Peggy Layton

Eggs, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup water until creamy. Then add 3/4 cup more water and let stand 15 minutes. Cook as usual. Makes 2-4 servings. If desired, add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding water.
For crepes, increase water to 1 cup and add 1 cup flour sifted with 1 tsp. baking powder. Cook in medium hot buttered pan until golden.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Cherry Pie
3 C. dried cherries
3 C. boiling water
1/2 C. flour
1 C. sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 200(C (400(F) for about 35 minutes.

Whole Wheat Pancakes
2 cups wheat flour
2 tsp. Baking powder
4 Tbs. Sugar
5 Tbs. Dried whole egg
6 Tbs. Dried milk
1/2 tsp. Salt
2 cups & 5 Tbs. Water
4 Tbs. Oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping. From “Cookin’ with Dried Eggs” by Peggy Layton

French Toast (with Dried Eggs)
6 Tbs. dried whole egg
1 c. water
1/4 c. dry milk
1/4 tsp. salt
6 slices of bread
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
Beat the dry egg with the dry milk and water. Add salt. Dip each slice of bread in egg mixture and fry. It’s good to add a bit of cinnamon and sugar to the egg mixture. Top the french toast with syrup, jam, or fresh fruit. Stale bread makes the best french toast.
From - “Cookin’ With Dried Eggs” by Peggy Layton

Basic Muffins (with dried eggs)
2 1/2 Tbs. dried whole egg
4 1/2 Tbs. baking powder
3/4 tsp. salt
3 Tbs. sugar
1/4 c. melted shortening
1 2/3 c. water
3/4 c. dried milk
1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl, combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20 minutes. — Makes 12 large or 14 medium muffins. Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola. From - “Cookin’ With Dried Eggs” by Peggy Layton

Basic Fritters (with dried eggs)
1 1/3 c. flour 1 1/2 tsp. baking powder
1/4 tsp. salt 1/2 c. dried whole egg
1 1/2 c. water 1/4 c. dried milk
Mix all ingredients until moistened. Drop from teaspoon into deep fat heated to 360 degrees F. Turn when golden. Cooks 3 to 5 minutes.
VARIATIONS:
Corn Fritters: Cook 3/4 c. dried corn with 1/2 tsp. salt in 1 1/2 c. water.
Drain. Fold corn into batter. Fry as directed. Serve warm with maple syrup.
Apple Fritters: Fold 1/2 c. apple slices into batter. Fry as directed. Sprinkle with cinnamon sugar while warm.
Banana Fritters: Fold in 1/2 c. banana slices. Fry as directed. Dust with powdered sugar.
Spices: 1/2 tsp. nutmeg or 1 tsp. cinnamon.
- from “Cookin’ With Dried Eggs” by Peggy Layton

Cornbread
3/4 C Cornmeal 1 Tbs. Dried Eggs, Equiv. 2 Eggs
3/4 C Flour 4 Tsp. Baking Powder
1/4 C Sugar 3/4 Tsp. Salt
2 T Dry Milk 1/4 C Shortening
Combine dry ingredients and store in a sealed container until ready to use. Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 degrees. F.)
From AAOOB Storable Foods http://www.aaoobfoods.com/

Cheese and Potato Wafers
1-1/2 cups Butter or margarine, softened
3/4 cup Sharp Cheddar cheese, shredded
2 Eggs
1 tsp. Dried thyme leaves, crushed
1/4 tsp. Medium ground pepper
1/8 tsp. Cayenne pepper
1-1/2 cups All-purpose flour
3/4 cup Dehydrated potato flour
Poppy seeds or sesame seeds as needed
Mix butter and cheese in mixer bowl. Add eggs, thyme and peppers; mix well. Add flours and mix until blended. Roll into 3 or 4 logs. Roll logs in poppy seeds or sesame seeds. Refrigerate 1 hour or until firm enough to slice. Slice 1/4-inch thick. Place on sheet pan, 1 inch apart. Bake at 375 degrees F about 12
minutes or until lightly browned. Serve warm or cold. Makes 8 dozen (2 per serving)
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Dried Tomatoes with Herbs (makes 4 cups)
2lbs ripe Roma tomatoes, halved
2-4 tbsp. sea salt or to taste
1-2 tsp. ground black pepper
1 tbsp. dried marjoram
1 tbsp. dried basil
Seed tomatoes and discard seeds. Place halves, cut side up, on large baking sheet lined with parchment paper. Sprinkle with salt, pepper, marjoram and basil. Dry in oven at 200 degrees 6-8 hrs. or until
tomatoes are firm, chewy and shriveled around edges.

Marinated Dried Tomatoes
Makes: 2 cups
2 cups dried tomatoes
Boiling water
2 tablespoons pine nuts
2/3 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
In medium-size bowl, combine tomatoes and plenty of boiling water to cover, set aside 20 to 40 minutes (depending on how dry they are) or until tomatoes soften. Drain tomatoes and pat dry. Place in 2-cup container with lid. In large skillet, toast pine nuts over medium heat until golden, transfer to container with tomatoes. In same skillet, heat oil. Add garlic and cook just until lightly browned. Remove from heat and stir in oregano, basil, and salt, pour oil with garlic and herbs over tomato mixture. Add vinegar, cover, and gently shake. Refrigerate until ready to use. Refrigerated marinated tomatoes will keep up to 2 weeks. To use tomatoes in sandwiches and salads or for cooking or baking, reheat briefly in microwave or saucepan to melt oil. This makes an especially nice gift for vegetarian cooks. Be sure to include a card instructing the recipient to refrigerate the tomatoes, as they have not been preserved by canning.

Fresh Fennel With Sun-Dried Tomatoes
1/2 cup julienned sun-dried tomatoes
2 large bulbs fresh fennel
2 tablespoons chopped fresh basil leaves
3 tablespoons pitted, chopped Kalamata olives
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Either purchase sun-dried tomatoes that are already rehydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.) Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp.
From - StarChefs http://www.starchefs.com/

Sun Dried Tomato Primavera Pasta
1 1/2 cup seasonal sliced vegetables
1/2 tsp. minced garlic
2 tsp. olive oil
1/4 cup chicken or vegetable broth
1/4 cup Julienne cut Sun Dried Tomatoes
Salt & Pepper to taste
1 1/2 cups hot cooked bowtie pasta
Grated Parmesan cheese
Sauté seasonal sliced vegetables and minced garlic in olive oil. When tender crisp, stir in chicken or vegetable broth and Sun Dried Tomatoes. Simmer 30 seconds, season with salt and pepper, then immediately toss with hot cooked bowtie pasta. Top with grated Parmesan cheese. Serves 1.
From - Valley Sun http://www.valleysun.com/

Sun-dried Tomato Dip
1/4 Cup sun-dried tomatoes
balsamic vinegar
1/3 Cup sour cream
1/3 Cup mayonnaise
1/3 Cup plain yogurt
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried)
1/4 Cup green olives, chopped
Place tomatoes in a small bowl and add balsamic vinegar until just covered. Allow to soak for about an hour. Remove tomatoes from vinegar and drain well. Chop finely and mix with other ingredients. Keep in refrigerator until ready to serve. Makes 16 Servings.

Sun-Dried Tomato and Bow Tie Pasta
1/4 cup dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun dried tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1lb bow tie pasta
Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large
mixing bowl, toss pasta and sauce until the pasta is well coated.
From - Holiday Recipe http://holidayrecipe.com/

Sun Dried Tomato Vegetable Stir-Fry
1 cup Julienne cut Sun Dried Tomatoes
1/4 cup soy sauce
2 tsp. minced garlic
1 pkt stir-fry frozen vegetable mix
Spoon Julienne Cut Sun Dried Tomatoes into measuring cup. Measure tomatoes with oil as you scoop into cup. Place tomatoes into warm skillet. Add soy sauce and minced garlic to the tomatoes. Stir well. Add frozen vegetables, stir well. Cover and cook 5 minutes over medium high heat until vegetables are almost thawed. Uncover. Stir well. Cook, stirring frequently 2-3 minutes until vegetables are hot. Do not over-cook.. Vegetables should be tender/crisp. From - Valley Sun http://www.valleysun.com/

Sun-Dried Tomato Gravy
1/2 cup sun-dried tomatoes
2/3 cups water
2 tsp. olive oil
1 medium onion, chopped
1 large green peppers, chopped
1 small red peppers, chopped
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground cumin
2 Tbs. soy sauce
1/2 cup dry TVP granules
3/4 cup water
Hash:
1 tsp. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 to 4 Tbs. water
2 cups cooked lentils
2 cloves garlic, minced
1/2 tsp. dried oregano
1 Tbs. Worcestershire sauce
Garnishes (optional):
2 Tbs. grated cheddar cheese
Paprika
Potatoes: Boil potatoes in water to cover for 15 minutes, until easily pierced with the tip of a paring knife. Drain potatoes and return to cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper.
Gravy: Place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 minutes, or until softened. Remove tomatoes and chop, reserving cooking liquid. In a medium-sized saucepan, heat olive oil over medium-high heat. Sauté onion, peppers and garlic until lightly browned, adding basil, oregano and cumin during cooking. Add tomatoes and their cooking liquid,
soy sauce, TVP and 3/4 cup water. Cover and simmer for about 15 minutes.
Hash: In a large saucepan, heat olive oil over medium-high heat. Sauté onion for 1 minute. Add carrots and water; sauté until onion is translucent and carrots are tender, about 8 minutes. Stir in lentils, garlic, oregano and Worcestershire sauce. Cook for a minute or two, then remove from heat.
Assembly: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheese and a dusting of paprika. Bake for 30 minutes, until bubbly and fragrant. Makes 4 servings.
Variations: Substitute potato cooking water for buttermilk in the mashed potatoes. Add a bit of olive oil; the fruitiness of the olive nicely complements the earthy flavor of the potatoes. A head of roasted garlic pureé makes a mellow, aromatic addition to the mashed potatoes. For a decorative touch, spoon or pipe mashed potatoes around outer edge of the dish, leaving the center open.
Per Serving: 469 Cal.; 21g Prot.; 5g Fat; 84g Carb.; 3mg Chol.; 921mg Sod.; 10g Fiber.
From - Basics and Recipes http://www.vegetariantimes.com/food/tvp/basics/

Greek Potato Salad with Dried Tomatoes
1 lb (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup dried tomato halves, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives
Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
In a large saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.

Jerky Marinade No.1
1/4 C. Soy sauce
2 T. Worcestershire sauce
1/2 t. pepper
1/2 t. garlic powder
1 t. salt

Jerky Marinade No.2
4 t. salt
1 t. pepper
1 t. chili powder
1 t. garlic powder
1/2 C. water

Jerky Marinade No.3
1 C. tomato sauce
1/2 C. vinegar
1/4 C. brown sugar
3 T. Worcestershire Sauce
2 t. dry mustard
1 t. salt
1/2 t. pepper

Onion Ground Beef Jerkey
Serves: 8
1 pkt dried onion soup mix
1/4 cup water
1/4 cup soy sauce
1 tsp garlic - chopped
1 tsp curing salt
dried herbs or flavorings of choice
1 1/2 lb very lean ground beef
Be careful not to over-dry! In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the remaining ingreidents, including the beef, and combine. Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours. Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 170(F or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel.

Basic Sauce Mix
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
2 Tbsp. Cornstarch
1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions
1/8 tsp. Black Pepper
Combine the above ingredients to make 1 package of sauce mix and seal it in a small zip baggie, removing as much air as possible. When making several mixes to store or give as gifts, multiply this sauce mix recipe and store in a jar until ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe. Yield: 3 cups or four 3/4 cups servings

Scalloped Potato Mix in a Jar
3 cups dehydrated Potatoes
1 package (6 Tbsp.) Sauce Mix
1/3 cup Nonfat Dry Milk
Place these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Scalloped Potatoes
3 Tbsp. Butter or Margarine
2-3/4 cups boiling Water
Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.

Skillet Meat and Potatoes Casserole Mix in a Jar
3 cups dehydrated Potatoes
1/3 cup Nonfat Dry Milk
1 package (6 Tbsp.) Sauce Mix
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Beef Stock Granules
Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Skillet Meat & Potatoes Casserole
Brown 1 pound of mince in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender. Yield: 4 one cup servings

Sun-Dried Tomatoes
Preparing the Tomatoes:
Select firm, red and ripe paste (plum) tomatoes if you have them. Other tomatoes will work, but the meatier ones dry faster. Cut each tomato in half and squeeze out excess moisture, scoop out seeds and remove stem. Place on screens cut side up. Salt lightly (if desired.)
Drying the Tomatoes:
To Sun dry (preferred) Place outside (in the sun. Cover with cheesecloth if insects are present. Allow a few days bringing them in at night.
With a dehydrator Set on low (50(C) allowing 12 to 24 hours.
Oven Drying Place on foil lined baking sheet in 200 degree F pre-heated oven. Allow 6-8 hours. The tomatoes should dry until shriveled and leathery with the moisture almost gone. We don’t want them dry and brittle.
Storage:
The best way to store them is in glass jars with tight lids (canning jars work great). When ready to use, fill the jar with half boiling water and half vinegar for a few minutes. Drain. Add herbs (rosemary, thyme, basil) and garlic to your taste. Cover with olive oil. They need to marinate in the refrigerator for at least 24 hours and will keep indefinitely. Allow the tomatoes to come to room temperature before using them.
- From Grandma’s Pantry

Apple Pudding
Cream 1 cup sugar, 1/4 cup butter. Add 3 cups reconstituted apples, Add 1 cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, dash of salt, 1/2 c chopped nuts. Mix and pour into 9 X 13 pan. Bake @ 350 F for 30 minutes.

Sauce for Pudding
1/4 cup butter, 1/2 c brown Sugar, 1/2 cup sugar, 1/2 cup sweet cream, 1 teaspoon vanilla. Heat unitl smooth. serve warm.
Other opttions for sauces: Vanilla Pudding, Whipped Topping or ice cream.

Apple Chip Cake
Cake:Beat 2 eggs, Add 2 cup sugar, 2 teaspoon vanilla, Add 4 cups reconstituted apples, Stir in 3 cup flour, 1 teaspoon cinnamon, 2 teaspoon baking soda, Add 2/3 cup oil. Pour into 9 X13 pan . Sprinkle topping over dough. Bake 350 F for 50-60 minutes.
Topping: 1Cup brown sugar, 1/2 cup flour, 1 cup chopped nuts, 1/2 cup margarine combine until crumbly.

Apple Chicken
1/2 small onion, sliced
6 chicken breasts
4 tb Olive oil
2 ts lemon juice
1 tsp each salt & pepper
1/2 ts cumin
1 cup dried apples, chopped
1/2 c apple juice
1 1/2 c water
flour
Saute onion in oil. Salt, pepper and flour chicken, add to onion and brown quickly. Add cumin and stir. Add water and juices. Cover, reduce heat and simmer 30 minutes. Serve with some of the sauce and onion over chicken.
Recipe may be doubled (12 breasts), but use only HALF again the sauce ingredients.

Dried-Apple Gingerbread Stack Cake
Dried Apple Filling
3 c Dried apples
3 c Apple cider (or more if needed)
1/4 c Sugar, or to taste
Gingerbread
1 2/3 c Lightly packed brown sugar
2 tb Ground ginger
1/2 tb Finely chopped crystallized ginger
1 tb Grated lemon zest
1 tsp each ground allspice, cinnnamon; and black pepper
2 lg Eggs
3 lg Egg whites
3/4 c Unsulfured molasses
2 c Sifted white flour
1/3 c olive oil
1/2 c Buttermilk
1 ts Baking soda
Icing sugar for dusting
To make filling: in a large pan, combine apples and cider. Cook, covered, over medium-low heat until apples are very tender and form a chunky puree, 20 to 20 minutes. Check appples occasionally, if they become too dry, add a little more cider or water. Sweeten with sugar to taste and set aside to cool. May be done up to 3 days ahead and stored in the refrigerator
To make gingerbread: Preheat oven to 350. Lightly oil a 12-cup bundt pan or spray with nonstick cooking spray. In a small bowl, stir together brown sugar, ground and crystallized gingers, lemon zest, allspice, cinnamon and black pepper, set aside. In a large bowl, beat eggs and egg whites until light and frothy, about five minutes in an electric mixer. Beat in molasses. Add sugar and spice mixture until well-blended. Lower the mixer speed slightly. Add a third of the flour, then the oil, then another third of the flour. Quickly stir together the buttermilk and baking soda and add to the batter, mixing gently. Add remaining flour and mix until just blended. Pour into pan. Bake 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. If it browns too quickly, cover with foil halfway through the baking time. Cool in the pan on a wire rack for 15 minutes, then invert onto a rack and cool completely.
To assemble cake: With a long serrated knife, split the gingerbread into 3 even layers. Place the bottom layer on a serving platter. Spread half of the filling on the cake and top with middle layer. Spread remaining filling on cake, top with final layer. Cover with plastic wrap, let sit 30-60 minutes before serving. Just before serving, dust with icingsugar.

8,487 posted on 10/09/2010 9:10:48 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

Thank you for those directions and recipes. With an abundand garden this year I was wondering if I could make flour out of some of the produce.

8,488 posted on 10/09/2010 9:13:47 AM PDT by Duchess47 ("One day I will leave this world and dream myself to Reality" Crazy Horse)

Title: How To Make Vegetable Flakes & Powders
Categories: Dehydrator, Vegetables, Info
Yield: 1 Textfile

1 Textfile only

Use your blender to chop dried vegetables into flakes or a fine
powder and you will never again have to buy commercially prepared
soup bases or seasonings for salads and other dishes.

HOW TO PREPARE THEM

The storage life and nutritional value of powdered or flaked
vegetables is much less than that of sliced or whole dried
vegetables, so do not chop or powder more dried vegetables than you
will use within 1 month. Vegetables may be flaked or powdered
separately or several vegetables may be blended together to make
mixed flakes or powder.

Dried vegetables should be very dry and crisp before chopping. Be
sure the blender is completely dry. If any moisture is present, the
vegetables will clump instead of becoming powder or flakes.

Process about 1/2 to 1 cup of dried vegetable pieces at one time.
Larger amounts will not powder or flake evenly. A blender mini-jar,
which is available for some blenders, is convenient but not
necessary. A standard 1/2 pint or 1 pint canning jar fits the cutting
assembly of some blenders.

Put the dried vegetable pieces in the blender. Set the blender speed
on chop for several seconds. Turn it off, scrape down the sides with
a rubber spatula and chop again for several more seconds. Repeat
until the vegetables are flaked or powdered.

Fresh vegetables may be pureed before drying, then dried as vegetables
leather. (See other textfile on vegetable leathers.) Vegetable
leather can be powdered or flaked in the blender for use in soups,
sauces or baby food. The nutrient and flavor loss is higher than with
pieces of dried vegetables because of additional exposure to air
during drying.

HOW TO STORE THEM

Store vegetable flakes and powders in airtight containers with as
little air as possible. Select the size container which best
corresponds to the amount of flakes or powder. Empty spice jars and
baby food jars are a good size. Store them in a cool dry place and
use them within 1 month.

Flakes and powders made from unblanched vegetables will not keep as
long as those made from blanched vegetables. They may also develop an
unpleasant flavor during storage.

HOW TO USE FLAKES AND POWDERS

CREAMED SOUPS AND SAUCES — Flavor a creamed soup or sauce base with
reconstituted vegetable powder. Combine 1 Tbsp vegetable powder and
1/4 cup boiling water for each cup of soup or sauce. Let the mixture
stand for 10 to 15 minutes before adding to the soup or sauce base.

SALAD SPRINKLES — Coarsely chopped vegetable flakes such as carrots,
cucumbers, zucchini, onions, celery or tomatoes add flavor and
texture to salads. They don’t need to be reconstituted because they
will absorb moisture from the salad and dressing.

SEASONINGS — Both vegetables and herbs can be powdered and flaked
and used alone or combined with other seasonings. Because home dried
vegetable seasonings and herbs have no anti-caking additives, make
small quantities and store them in airtight containers. Make
seasoning salts by mixing vegetable and herb powders with table salt.
The addition of salt decreases the tendency of the powder to cake.

BABY FOOD — See textfile on “How To Make Your Own Baby Food”

RECIPES — Substitute reconstituted vegetable powders and flakes for
finely chopped fresh vegetables in recipes. If you don’t reconstitute
the powders or flakes before adding to the recipe ingredients, add a
small amount of liquid to the recipe. Allow 1/4 cup liquid for each
tablespoon of powder and each 1 1/2 tablespoons of flakes.

Tomatoes powder well but are extremely concentrated. One tablespoon of
tomato powder is equivalent to 1 medium fresh tomato.

EQUIVALENT MEASUREMENTS FOR MOST VEGETABLES

1 Tbsp vegetable powder 4
OR Tbsp 1 1/2 Tbsp vegetable
flakes = chopped
OR fresh 2 Tbsp dried pieces
vegetables ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6

Scanned and formatted for you by The WEE Scot — paul macGregor

8,489 posted on 10/09/2010 9:16:44 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Dehydrating%20/

Drying Seeds

Drying seeds for the home garden may be dried without harm in a
dehydrator or homemade dryer, if the temperature is kept at 100 degrees
D. (40 degrees C.) or less.

Submitted by: Darlene

—

Dehydrating Water Kefir Grains

Dehydrate an amount of water kefir grains, by first rinsing the grains with
fresh clean cold water. Place the grains on a sheet of white cotton or linen
toweling and leave to dry in a well ventilated area. The grains should shrink to
app 1/2 the original size and have the texture and appearance of large sugar
crystals.

Dehydration should take between 1 to 3 days, depending on size of the grains,
temperature and humidity. The grains should remain viable in a dehydrated state,
for at least 6 months.

Activating Dehydrated Water Kefir Grains

In an 8 cup glass jar, dissolve 4 to 6 Tbsp of cane sugar in 4 cups of cold
fresh water. Add 2 to 3 thin slices of lemon and add the dehydrated water kefir
grains. Place a tight lid on the jar and let sit at room temperature for 3 to 4
days, or until the solution is bubbly with a slightly sweet flavor. If too sweet
let sit for 24 hours or longer. Strain the brew, rinse the grains with cold
water and repeat the process for the next batch.

NOTES: The grains should commence propagation (begin to increase) within the
first two weeks. As consecutive batches of water kefir are cultured, the
beverage should be ready, brewed within 48 hours thereafter. The grains should
be reasonably translucent. If the grains begin to go brown in color, loose
transparency, and reduce in over size [of each grain], rinse the grains well
under a stream of cold tap water, then place the grains in a sugar solution,
explained above. Then store the jar in the fridge for 5 days. Strain, rinse the
grains with cold water and commence brewing at room temperature with fresh
ingredients. Dry fruit, such as one dry fig or dry sultanas or raisins, may be
included after the first week. Slices of fresh apple, strawberries including a
variety of fresh fruits may substitute or be included with lemon.

Submitted by: Darlene

Dehydrating Milk Kefir Grains

To fully dehydrate kefir grains, place the grains in a strainer and wash with
Chlorine free clean COLD water, to remove protein deposits from the surface of
the grains. Alternatively, the grains may be placed in a bowl filled with fresh
water and the grains are gently stirred to remove protein deposits from the
surface of each grain. Pour the contents into a strainer to drain the water and
recover the washed grains. Gently pat dry the grains by placing the grains on a
sheet of paper or cotton toweling. Finally, place the grains between two sheets
of thin cloth or paper toweling. Keep in a warm spot with good ventilation and
dry at room temperature. The grains should be dried until they become hard and
yellow in color. This may take between one to five days, depending on
temperature, humidity and size of the grains. Dehydrated kefir grains remain
viable for up to 1 to 1 1/2 years if placed in a sealed container stored in the
fridge (do not freeze). It is recommended to add *dry milk powder, adding enough
to cover the grains, which will aid in preserving the dehydrated kefir grains
more effectively. Dehydrated kefir grains can be placed in a ziplock plastic
bag, ready for postage.

*Any form of dry milk powder may be used i.e. full cream or non fat, cow or
goat’s milk etc.

Activating of partial or fully dehydrated Kefir Grains:

Place the grains in one cup of fresh milk and leave in a partially sealed jar,
for 24 hour at room temperature. Strain and renew the milk daily, whether or not
the milk coagulates. Anywhere within four to seven days, the 24 hour batches of
kefir should begin to smell sour but clean and the milk should start to
coagulate within 24 hours.

NOTES: When activating dehydrated milk based kefir grains, for the first few
days the culture product may go through some unusual stages regarding producing
an unusual aroma and appearance. An overgrowth of yeast is likely to occur
during the first 3 to 4 batches. This may be evident as a layer of froth or foam
forming on the surface of the milk. This should settle down as consecutive
batches are prepared. This foaming is mostly due to initial friendly yeast
overgrowth. Within 5 to 7 days, the yeast and bacterial components should find a
workable and desirable balance between the two components, to produce a kefir
without excess yeast activity. When the kefir begins to have a clean sour smell,
with an aroma resembling fresh yeast (or beer like), the grains have then
reached a workable or desirable state of balance. From this point on, the kefir
may be consumed for its appealing flavor and consistency. Under some
circumstances, activation period may take anywhere between 2 to 4 weeks. So
perseverance with a little patience is required during this period. The grains
should commence growth within 3 to 4 weeks. Within this time frame the grains
should become white and slimy, which is an indication that the grains have begun
to grow. After the fifth week, any yellow or pinkish brown grains should be
removed and discarded. This should provide enough time for any slow to activate
grains, a chance to awaken and begin propagation.

Submitted by: Darlene

Christmas Spice Potpourri

4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with bands lids

Using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. Cut or tear into one inch pieces.

Spread peel on paper towel lined pan. Place in preheated oven
to 175 degrees F., or set oven to WARM. Dry in oven for 1 1/2
hours, tossing occasionally. Peels should be leathery and / or
slightly crunchy.

Spread peels on dry paper towels and let air dry for 24 hours.

Combine with the cloves, allspice, cinnamon, and bay leaves.

Fill jars with mixture. Place lids on and screw bands on tightly.

Yield: 3 or 4 half pint jars

To use: Remove lid and leave band on for decoration to fragrance a
room. OR put one Tbsp into a jar and fill jar with boiling water to
release fragrance.

These make an excellent Christmas gifts.

8,490 posted on 10/09/2010 9:20:48 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://f1.grp.yahoofs.com/v1/cIOwTOjUTNhHPhXZEAhdBY36RSTQD3ZEqUlFQywdw_wxyO1GiS9n3Pd1_b2Lk9v9fxWzWJPOXDFHNCKGMVDosSVZe4nVR17y/Dehydrating%20/-%20HOW%20long%20do%20dry%20foods%20keep

Dry Food Study One

A scientific study conducted at Brigham Young University on the shelf life of a
variety of different dry foods can be read at both of the following links:

http://ce.byu.edu/cw/womensconference/archive/2005/sharing_stations/pdf/52a.pdf

http://www.providentliving.org/content/display/0,11666,7797-1-4222-1,00.html

A brief summary of the above web site information shows the following estimated
shelf life per dry food item:

Over 30 years for wheat and white rice.
30 years for pinto beans, macaroni, rolled oats, and potato flakes.
20 years for powdered milk.

All dry food items should be stored in airtight moisture proof containers at a
temperature between 40ºF to 70°F.

Salt, baking soda, and granulated sugar still in their original containers have
no known shelf life limit if properly stored.

Dry Food Study Two

http://www.sciencedaily.com/videos/2007/0208-keeping_food_for_years.htm

Following are some direct quotes taken from the above web site:

Food scientists now know that, when properly sealed, some dried food that’s
been sitting on shelves for years, could still be OK to eat.

“It lasts a lot longer than we thought,” Oscar Pike a food scientist at Brigham
Young University in Provo, Utah, tells DBIS.

Scientists have known certain foods like sugar and salt can be stored
indefinitely, but wanted to learn the shelf life of other food like dried
apples — stored since 1973 — tried by taste testers.

“I like to call it the emergency shelf life of the food, food that you’d still
be willing to eat in an emergency,” Pike says. “It’s not as though it were
freshly canned, but it’s certainly edible.”

He says the best foods to store are low in moisture, like wheat and powered
milk. But keep all foods away from heat and light to stop it from going stale
and losing nutritional value. “All the foods that we’ve tested have been stored at room temperature or below, so you want to avoid attic and garage storage.”

In the study, researchers taste-tested rolled oats that had been stored in
sealed containers for 28 years. Three-fourths of tasters considered the oats
acceptable to eat in an emergency.

Dry Food Study Three

http://tinyurl.com/q7jywq

Following are some quotes taken from the above web site:

It is important to first identify what is meant by “food storage” and “shelf
life.” “Food storage” that is intended to be held long-term is generally
considered to be low moisture food packed in either #10 cans or in metalized
bags placed within large buckets. “Shelf life” can be defined in the following
two ways:

“Best if used by” shelf life - Length of time food retains most of its original
taste and nutrition.

“Life sustaining” shelf life - Length of time food preserves life, without
becoming inedible.

There can be a wide time gap between these two definitions. For example, most
foods available in the grocery store that are dated have a “Best if used by”
date that ranges from a few weeks to a few years. On the other hand, scientific
studies have determined that when properly stored, powdered milk has a “Life
sustaining” shelf life of 20 years. That is, the stored powdered milk may not
taste as good as fresh powdered milk, but it is still edible.

Shelf life is extremely dependent on the following storage conditions:

Temperature: Excessive temperature is damaging to food storage. With increased
temperature, proteins breakdown and some vitamins will be destroyed. The color,
flavor and odor of some products may also be affected. To enhance shelf life,
store food at room temperature or below; never store food in an attic or garage.

Moisture: Excessive moisture can result in product deterioration and spoilage
by creating an environment in which microorganisms may grow and chemical
reactions can take place.

Oxygen: The oxygen in air can have deteriorative effects on fats, food colors,
vitamins, flavors, and other food constituents. It can cause conditions that
will enhance the growth of microorganisms.

Light: The exposure of foods to light can result in the deterioration of
specific food constituents, such as fats, proteins, and vitamins, resulting in
discoloration, off-flavors, and vitamin loss.

EXAMPLES OF SHELF LIFE:

Recent scientific studies on dehydrated food have shown that food stored
properly can last for a much longer period of time than previously thought.
This research determined the “life sustaining” shelf life to be the following:

Dry Food Item Shelf Life

Wheat, White Rice, and Corn 30 years or more
Pinto Beans, Apple Slices, Macaroni 30 years
Rolled Oats, and Potato Flakes 30 years
Powdered Milk 20 years

Submitted by: Darlene

8,491 posted on 10/09/2010 9:23:08 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Dehydrating%20/

Rehydrating Tomato Powder

Tomato Paste – 1 tsp powder and 1 tsp water.

Tomato Sauce – l tsp powder and 3 tsp water.

Tomato Soup – 1 tsp powder, 1 tsp water and 2 tsp cream. (note)

Tomato Juice – 1 tsp powder and 1/2 tsp water or more. (note)

NOTE: Adjust amount of water to taste for soup and juice.

Submitted by: Darlene

8,492 posted on 10/09/2010 9:24:25 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Meridia (sibutramine): Market Withdrawal Due to Risk of Serious Cardiovascular Events

AUDIENCE: Primary Care, Consumers

ISSUE: Abbott Laboratories and FDA notified healthcare professionals and patients about the voluntary withdraw of Meridia (sibutramine), an obesity drug, from the U.S. market because of clinical trial data indicating an increased risk of heart attack and stroke.

BACKGROUND: Meridia was approved November 1997 for weight loss and maintenance of weight loss in obese people, as well as in certain overweight people with other risks for heart disease. The approval was based on clinical data showing that more people receiving sibutramine lost at least 5 percent of their body weight than people on placebo who relied on diet and exercise alone. FDA has now requested market withdrawal after reviewing data from the Sibutramine Cardiovascular Outcomes Trial (SCOUT). SCOUT is part of a postmarket requirement to look at cardiovascular safety of sibutramine after the European approval of the drug. The trial demonstrated a 16 percent increase in the risk of serious heart events, including non-fatal heart attack, non-fatal stroke, the need to be resuscitated once the heart stopped, and death, in a group of patients given sibutramine compared with another given placebo. There was a small difference in weight loss between the placebo group and the group that received sibutramine.

RECOMMENDATION: Physicians are advised to stop prescribing Meridia to their patients, and patients should stop taking this medication. Patients should talk to their health care provider about alternative weight loss and weight loss maintenance programs.

Read the MedWatch safety alert, including links to the FDA Drug Safety Communication, Q&As, and News Release, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm228830.htm

8,493 posted on 10/09/2010 1:52:35 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

This message consists of the following:

1. Fisher-Price Recalls Children’s Trikes Due to Risk of Serious Injury, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10359.html

2. Fisher-Price Recalls Little People Wheelies Stand ‘n Play Rampway Due to Choking Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10360.html

3. Fisher-Price Recalls Healthy Care, Easy Clean and Close to Me High Chairs Due to Laceration Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10361.html

4. Fisher-Price Recalls Infant Toys with Inflatable Balls Due to Choking Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml10/10362.html

8,494 posted on 10/09/2010 7:28:55 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

10-10-10

A special day in history, fill it with blessed good memories.

May God grant all of you a special blessing today.

I love every one of you and I am thankful that you are all Freepers.

Granny

8,495 posted on 10/10/2010 6:55:27 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

RABIES - CHINA: (GUANGXI) COUNTERFEIT HUMAN VACCINE
********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Sun 26 Sep 2010
Source: CRIEnglish.com, Xinhua News Agency report [edited]
http://english.cri.cn/6909/2010/09/26/1821s596358.htm

Local drug authorities said Sunday [26 Sep 2010] that 8 people have
been arrested in south China’s Guangxi Zhuang Autonomous Region for
producing or selling fake rabies vaccinations which caused the death
of a child and threatened more than 1000 others.

“They will be prosecuted for the fake rabies vaccines in Laibin
City,” Guangxi’s regional drug administration said in a statement.
The statement, which did not name the suspects, said the authorities
discovered 1263 fake rabies shots in a 2-month period from January
[2010]. Some 1214 of the shots had already been [administered]. The
fake shots, found in 13 village hospitals and 20 privately-run
clinics in Xinbin District, Laibin City, were reportedly produced by
an underground workshop and sold for about 330 000 yuan (USD 48 530).

Drug authorities have confiscated all the remaining fake shots. The
vaccine scandal was uncovered in December last year [2009], after the
death of a 4-year-old child. The child died 3 weeks after he was
bitten by a dog in his home village in Xinbin District. The victim’s
father said the child received 6 rabies vaccine shots for 700 yuan
[approx USD 103] at the village clinic. “He had a high fever and
couldn’t eat or drink after the shots,” said Ye.

Local authorities said the boy was the only confirmed victim of the
fake shots so far, adding that there have been no other reports of
the fake shots causing health problems. By June [2010], health
workers in Laibin had located all the patients who had received the
fake shots and had given them a free standard shot.

Rabies has emerged as a major public health issue in China. Last year
[2009] China was 2nd only to India in the number of human deaths
caused by rabies. Around 2000 people per year in China die from rabies.

[Byline: Xu Leiying]

—
Communicated by:
ProMED-mail
promed@promedmail.org

[A similar incident was reported in February 2009 (ProMED-mail
archive number 20090219.0691) in Liaoning province involved the
recall of 320 000 doses of a contaminated rabies vaccine produced by
a single manufacturer. In that incident there were no adverse
consequences. The current incident in Laibin City, Guangxi Zhuang
Autonomous Region, involves the sale of a counterfeit product
manufactured by an unlicenced supplier. Since the incubation period
for rabies virus infection in humans may vary from a few days to
several years, but typically is 1 to 3 months, it is likely that
death of the 4-year-old child 3 weeks after being bitten by a dog can
be attributed to the fake vaccine rather than disease. No other
adverse outcomes have been reported so far.

Guangxi, in southern China, is one of China’s 5 minority autonomous
regions. A map of Guangxi Zhuang Autonomous Region can be accessed at
http://www.muztagh.com/map-of-china/map-guangxi.htm

A map of the provinces of China is available at
http://www.muztagh.com/map-of-china/index.html
and the

HealthMap/ProMED-mail interactive map of China at
http://healthmap.org/r/09FC
- Mod.CP]

[see also:
2009

Rabies - China (04): Ministry report 20090927.3379
Rabies vaccine - China: recall, RFI 20090219.0691
2008

Announcements (03): Rabies vaccine supply limited - USA (CDC) 20080826.2659
2005

Rabies, human - China: vaccine failure suspected 20050718.2071
2004

Rabies vaccine: recall (03) 20040406.0939
Rabies vaccine: recall (02) 20040403.0911
Rabies vaccine: recall 20040402.0909]
...................................sb/cp/mj/mpp

8,496 posted on 10/10/2010 8:13:40 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

wondering if I could make flour out of some of the produce.<<<

Yes, in post 8499, I posted the flour/powder info and for several more posts, must have been reading your mind.

Welcome to the thread, feel welcome to join in.

8,497 posted on 10/10/2010 8:50:25 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

Thank you. Printed it all out.

8,498 posted on 10/10/2010 9:03:57 PM PDT by Duchess47 ("One day I will leave this world and dream myself to Reality" Crazy Horse)

http://crockpot365.blogspot.com/2010/10/slow-cooker-roasted-wasabi-almonds.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+AYearOfCrockPotting+%28A+Year+of+Slow+Cooking%29&utm_content=Yahoo!+Mail

Slow Cooker Roasted Wasabi Almonds Recipe

Posted: 09 Oct 2010 12:00 AM PDT

Sometimes you feel like a nut...

sometimes you don’t want an ordinary one...

Hmm. It doesn’t really have the same ring now, does it?

oh well. I was at a farmer’s market over the summer and got handed a cellophane bag full of roasted almonds sprinkled with wasabi powder.

It I was a normal person, I would have eaten the nuts, enjoyed them, and moved on. Instead, I immediately thought: oooh. I need to make these in the crockpot.

so I did!

The Ingredients.
serves 10

1 egg white
1 tablespoon water
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder
1 teaspoon kosher salt

The Directions.

Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning). In a bowl, whisk together the egg white, water, and soy sauce until it’s foamy. Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch. Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.

Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you’ll definitely smell them. They will NOT be crunchy, but don’t worry, they will be later!)

Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.

The Verdict.

I love how nuts roast so beautifully in the cooker-—don’t worry if some are more brown than others-—that’s what makes them homemade! The flavor of the wasabi is subtle, and not spicy at all. The kids gobbled up their portions and I needed to take them away before they ate the ones I wanted to give away. If you’d prefer a stronger (spicier) flavor, you can sprinkle additional wasabi on top of your roasted nuts.

I was certain wasabi powder was going to cost a million dollars (or something close to it) but I was happily surprised to find it for $3.99 in the Asian cooking aisle of our normal grocery store. If you have trouble finding it, try a specialty market or order it off the internet (I love shopping in my jammies!).

Stephanie O’Dea is the NYT best-selling author of Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking and More Make it Fast, Cook it Slow: 200 Brand New Recipes for Slow Cooking on a Budget.

8,499 posted on 10/11/2010 1:34:41 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

. Bisquick Chili Cornbread
Posted by: “Amanda”

Bisquick Chili Cornbread

1 lb. can cream corn
1 c. Bisquick
1 beaten egg
2 tbsp. melted butter
2 tbsp. sugar
1/2 c. milk
1 (4 oz.) can Ortega green chiles
1/2 lb. Jack cheese

Combine first 6 ingredients; mix well. Pour 1/2 of batter into an
8”x8” greased pan then cover batter with chiles and cheese. Put evenly
on the top and then rest of batter over the chiles and cheese evenly.
Bake at 400 degrees for approximately 35 minutes.

Amanda

________________________________________________________________________
2. Onion-Cheese Supper Bread
Posted by: “Amanda”

Onion-Cheese Supper Bread

1/2 cup chopped onion
1 tbsp. shortening
1 egg, slightly beaten
1/2 cup milk
1 1/2 cups Bisquick
1 cup sharp cheese, grated
1 tbsp. poppy seeds
2 tbsp. butter, melted

Heat oven to 400° (mod. hot). Sauté onion in shortening until tender
and light brown. Combine egg and milk; add to Bisquick and stir until
blended. Add onion and half of cheese. Spread dough in greased 8 x 1
1/2’’ round glass baking dish. Sprinkle top with remaining cheese and
poppy seeds. Sprinkle melted butter over all. Bake 20 to 25 min. Serve
hot with butter. 6 to 8 servings.
Onion-Cheese Supper Bread may be made in the morning, then reheated to
go with hamburgers at supper time.

Amanda

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/

8,500 posted on 10/11/2010 1:39:34 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794