 |
|
|
 |
Recipes Using Food Storage |
 |
Find the desired recipe in the index and then scroll down the page to the number of the recipe.
|
RECIPE INDEX
BEANS
About Beans - look in Food Storage Section of Website
# 35 Beans & Rice
# 89 Instant Black Bean Soup
# 25 Instant Refried Bean Mix
# 43 Mel’s Lentil Sausage Soup
# 32 Mexican Bean Cake
# 62 Palestine Stew
# 90
Pinto Bean Fudge
# 66 Pioneer Stew
# 36 Red Beans & Rice
# 24 Soybean & Macaroni Casserole
# 63 Taco Bean Soup
# 68 Three Bean Stew
# 76 Really Good Pinto Bean Pie
BREAD & ROLLS
Bread Advice - look in the Helpful Hints with products section
of the Website
# 58 Cornbread
# 30 Dutch Oven Bread
# 10 Nancy’s Whole Wheat Bread
# 61 Oatmeal Bread
# 12 Potato Pearl Cinnamon Rolls
# 31 Potato Rolls
# 15 Tortillas
# 91 Tortilla Chips
# 14 Unleavened Bread Sticks
# 9 Wheat Bread - without milk & eggs
# 60 Whole Wheat Potato Bread
# 16 Whole Wheat Tortillas
# 59 Yeast Rolls, Doughnuts, Long Johns
BREAKFAST
# 55 Baked Oatmeal Breakfast Treats
# 49 Buttermilk Pancake Mix
# 50 Buttermilk Pancakes
# 51 Buttermilk Waffles
# 3 Cooked Wheat Cereal
# 6 Cracked Wheat Sweet Cereal
# 8 Creamy Cracked Wheat Cereal
# 56 Delicious Oatmeal Pancakes
# 21 Granola
# 7 Ground Wheat Breakfast Cereal
# 57 Oatmeal Raisin Muffins
# 54 Whole Wheat Pancakes
# 5 Whole Wheat Sweet Porridge
# 22 Yogurt with Granola
BUTTERMILK
# 49 Buttermilk Pancake Mix
# 50 Buttermilk Pancakes
# 51 Buttermilk Waffles
# 58 Cornbread
# 61 Oatmeal Bread
CANNING (HOME BOTTLING)
# 13 Apple Cake in a Bottle
# 38 Apple Pie Filling
# 37 Pickles
# 39 Salsa
CASSEROLE
# 35 Beans & Rice
# 4 Boiled Wheat Berries
# 67 Cracked Wheat Casserole
# 72 Macaroni & Cheese
# 76 Really Good Pinto Bean Pie
# 36 Red Beans & Rice
# 24 Soybean & Macaroni Casserole
# 64 Tamale Pie
# 85 Wild Rice Pie
CONDIMENTS
# 77 Honey Salad Dressing
# 37 Pickles
# 39 Salsa
DESSERT
# 13 Apple Cake in a Bottle
# 38 Apple Pie Filling
# 79 Carrot Cake and Icing
# 80 Chocolate Chip Oatmeal Cookies
# 59 Doughnuts
# 74 Fudgesicles
# 19 Fudge Pops
# 86 Graham Crackers
# 92 Grandma Finkle's Chocolate Cake
# 83 Honey Candy
# 65 Honey Mints
# 48 Honey Molasses Pumpkin Pie
# 34 Lemon Cookies
# 20 Lime Sherbet
# 32 Mexican Bean Cake
# 84 Missionary Candy
# 57 Oatmeal Raisin Muffins
# 46 Old Fashioned Honey Candy
# 17 Orange Sherbet
# 29 Peach Crisp
# 23 Peanut Butter Balls (fudge)
# 45 Peanut Butter Cookies
# 28 Pineapple Cobbler
# 90
Pinto Bean Fudge
# 73 Pudding
# 33 Pumpkin Cookies
# 88 Pumpkin Cookies
# 18 Raspberry Frozen Yogurt
# 82 Rice Pudding
# 47 Sugarless Apple Pie
# 78 Wheat & Raisin Chocolate Chip Cookies
# 53 Whipped Topping with Powdered Milk
# 81 Whole Wheat Oatmeal Cake
DRINK
# 87 Fruit Smoothie
DUTCH OVEN COOKING
Dutch oven information - look in food storage section
of the website.
# 30 Dutch Oven Bread
# 40 Kathie’s Dutch Oven Chicken Supreme
# 29 Peach Crisp
# 28 Pineapple Cobbler
# 31 Potato Rolls
HONEY
About unusual uses for honey look at Helpful Hints with Products
in the Website
# 21 Granola
# 83 Honey Candy
# 65 Honey Mints
# 48 Honey Molasses Pumpkin Pie
# 77 Honey Salad Dressing
# 84 Missionary Candy
# 61 Oatmeal Bread
# 46 Old Fashioned Honey Candy
# 23 Peanut Butter Balls (fudge)
# 45 Peanut Butter Cookies
# 9 Wheat Bread without milk & eggs
# 60 Whole Wheat Potato Bread
|
MACARONI
# 72 Macaroni & Cheese
# 24 Soybean & Macaroni Casserole
MAGIC MIX
# 69 Information
MEAT
# 35 Beans & Rice
# 67 Cracked Wheat Casserole
# 43 Mel’s Lentil Sausage Soup
# 62 Palestine Stew
# 66 Pioneer Stew
# 36 Red Beans & Rice
# 24 Soybean & Macaroni Casserole
# 63 Taco Bean Soup
# 64 Tamale Pie
MILK (POWDERED)
# 52 About Powdered Milk
# 6 Cracked Wheat Sweet Cereal
# 8 Creamy Cracked Wheat Cereal
# 87 Fruit Smoothie
# 7 Ground Wheat Breakfast Cereal
# 65 Honey Mints
# 20 Lime Sherbet
# 23 Peanut Butter Balls (fudge)
# 53 Whipped Topping with Powdered Milk
# 5 Whole Wheat Sweet Porridge
# 59 Yeast Rolls, Doughnuts, or Long Johns
# 22 Yogurt
NOODLES
# 44 Homemade Noodles
OATMEAL
# 55 Baked Oatmeal Breakfast Treats
# 80 Chocolate Chip Oatmeal Cookies
# 56 Delicious Oatmeal Pancakes
# 21 Granola
# 84 Missionary Candy
# 61 Oatmeal Bread
# 57Oatmeal Raisin Muffins
# 81 Whole Wheat Oatmeal Cake
PIZZA
# 11 Martha’s Wheat Germ Pizza
POTATOES
# 12 Potato Pearl Cinnamon Rolls
# 31 Potato Rolls
# 60 Whole Wheat Potato Bread
# 59 Yeast Rolls, Doughnuts, or Long Johns
POULTRY
# 40 Kathie’s Dutch Oven Chicken Supreme
RICE
# 35 Beans & Rice
# 26 Mexican Rice
# 36 Red Beans & Rice
# 82 Rice Pudding
# 85 Wild Rice Pie
SALAD & SALAD DRESSING
# 75 Cracked Wheat Salad
# 77 Honey Salad Dressing
SAUCE
# 71 White Sauce
SOUP
# 70 Cream Soup
# 89 Instant Black Bean Soup
# 43 Mel’s Lentil Sausage Soup
# 62 Palestine Stew
# 66 Pioneer Stew
# 63 Taco Bean Soup
# 68 Three Bean Stew
SPROUTS
About Sprouts - look in Sprout Section of Website
VEGETABLES
# 27 Dehydrated Carrots
# 62 Palestine Stew
# 66 Pioneer Stew
WHEAT
# 2 About Cracked Wheat - How to
# 1 About Wheat - Terminology
# 4 Boiled Wheat Berries
# 41 Boston Baked Wheat
# 79 Carrot Cake & Icing
# 67 Cracked Wheat Casserole
# 75 Cracked Wheat Salad
# 6 Cracked Wheat Sweet Cereal
# 8 Creamy Cracked Wheat Cereal
# 3 Cooked Wheat Cereal
# 56 Delicious Oatmeal Pancakes
# 86 Graham Crackers
# 7 Ground Wheat Breakfast Cereal
# 44 Homemade Noodles
# 10 Nancy’s Whole Wheat Bread
# 57 Oatmeal Raisin Muffins
# 62 Palestine Stew
# 45 Peanut Butter Cookies
# 42 Steamed Wheat
# 14 Unleavened Bread Sticks
# 78 Wheat & Raisin Chocolate Chip Cookies
# 9 Wheat Bread without milk & eggs
# 81 Whole Wheat Oatmeal Cake
# 54 Whole Wheat Pancakes
# 60 Whole Wheat Potato Bread
# 5 Whole Wheat Sweet Porridge
# 16 Whole Wheat Tortillas
 |
RECIPES ---- ENJOY
#1 WHEAT TERMINALOGY
Also look in Food Storage Section of the Website
The kernels of wheat are correctly called “berries” rather than kernels.
#2 CRACK WHEAT - HOW TO
Small amounts of wheat can be cracked in a blender. Place 3/4 cup of wheat berries in the blender. Place cover on and run for about two minutes, or until you like the texture. Cook with the method preferred. For a quick cooking cereal, soak the wheat berries overnight, run through the blender and cook.
#3 COOKED WHEAT CEREAL
Use wheat either whole or cracked; add sugar to taste. One cup of wheat makes 4 to 6 servings. Cook, using one of the following methods.
Thermos Method: 1 cup wheat, 3 cups boiling water, 1/2 teaspoon salt. Place in quart size thermos; screw top lightly. Leave overnight.
Gas-Range Method: 1 cup wheat, 3 cups boiling water, 1/2 teaspoon salt. Place ingredients in a pan and place pan over the pilot light all night.
Crock Pot Method: 1 cup wheat, 3 cups water, 1/2 teaspoon salt. Cook 6 to 8 hours or overnight on low setting.
Oven: 1 cup wheat, 3 cups water, 1/2 teaspoon salt; cook overnight at 150 degrees.
Top of Stove: 1 cup wheat, 3 cups water, 1/2 salt. Cook about 1 hour.
#4 BOILED WHEAT BERRIES
1 cup whole wheat berries
1/2 teaspoon salt
3 cups water
Soak wheat in water overnight. Simmer in soaking water over medium heat to the desired degree of chewiness, about 30 minutes. If necessary, add additional water. Drain and cool before using. Can be eaten as a snack, added to a salad or used in other dishes. Makes about 2 cups
Wheat berries lend a special chewiness to dishes. Add to other cooked grains, salad, bread dough or serve them with butter or sauce, like rice. They can be prepared three days in advance and refrigerated.
#5 WHOLE WHEAT SWEET PORRIDGE
2 1/2 cups uncooked wheat berries
5 cups water
1/2 cup dry milk powder
1/2 cup sugar
Rinse the whole wheat and bring to a boil with the water. Cover pot, lower heat to a simmer and cook 1/2 hour. Add the milk and sugar. Continue to cook till the wheat is crunchy-tender, about 30 minutes, depending on size and age of wheat. Makes 5 1/2 cups cereal.
#6 CRACKED WHEAT SWEET CEREAL
3 cups cracked wheat
9 cups water
1/2 cups dry milk powder
1/2 cup sugar
Bring cracked wheat to a boil with the water. Cover pot, lower heat to a simmer and cook 1/2 hour. Add the milk and sugar and continue to cook till the milk and sugar are mixed. Makes 5 1/2 cups cereal.
#7 GROUND WHEAT BREAKFAST CEREAL
Bring to a boil:
4 1/2 cups water
Combine separately and add:
1 cup cold water
1 cup ground wheat (whole wheat flour)
1/2 teaspoon salt
After cooking add:
6 tablespoons dry milk powder
1 tablespoon sugar
Stir constantly while thickening to prevent lumps. Reduce heat and cook 15 to 20 minutes. Add powdered milk and sugar and serve. Makes 3 cups cereal.
#8 CREAMY CRACKED WHEAT CEREAL
1 cup uncooked cracked wheat
3 cups water
4 tablespoons sugar
1/2 teaspoon salt
1/4 cup dry milk powder
In a sauce pan combine dry milk and water, whisk and bring to a boil at medium high temperature. Add wheat, sugar and salt. Cover and reduce heat to simmer for 20 minutes, stirring occasionally, until water is absorbed, the same as rice. makes 3 cups cereal.
#9 WHEAT BREAD - great recipe because it does NOT use milk or eggs makes four loaves of bread
5 cups warm water
4 tablespoons yeast
2 tablespoons salt
3/4 cup honey
3/4 cup oil
12 - 14 cups whole wheat flour (hard white wheat, preferred)
some white flour for kneading
dissolve yeast in warm water - set aside
add other ingredients in big bowl
pour in yeast
mix
add white flour until dough no longer sticks to sides of bowl
or knead until dough is no longer sticky
let rise 1 hour or until doubled in size
cut into four pieces
knead and shape into loafs
put in greased loaf pans
let ruse again until loaves look plump (more or less one hour)
cook 350 degrees for 30 - 35 minutes or till bottom is brownish
#10 NANCY’S WHOLE WHEAT BREAD
3 cups wheat flour
1/3 cup honey
2 tablespoons yeast
2 cups warm water (as warm as shower water)
combine all ingredients in large bowl and whisk together.
Let sit for 20 - 30 minutes until it is a bit foamy and grows a little.
Add:
1 egg
1/4 cup oil,
2 teaspoons salt
1 cup wheat flour
stir
then add 1 cup white flour
continue adding small amounts of white flour (maybe an additional 1/2 cup flour)
dust countertop with flour, dump dough out and knead 5 minutes
divide in half, shape into loaves and put in 2 8x4 bread pans
preheat oven to 375 degrees
let dough rise until just over the top of the pan (about 1/2 inch over)
bake at 375 for 40 minutes
#11 MARTHA’S WHEAT GERM PIZZA
makes 3 large pizzas
1 1/2 tablespoon yeast
3 3/4 cups flour
3/4 cups wheat germ
1/2 teaspoon salt
1 1/2 cups warm water
3 tablespoons vegetable oil
stir together all ingredients
knead 5 minutes
let rise for about 20 minutes or put it in the microwave for 30 seconds
divide into three
roll out on floured countertop or bread board
place on greased pizza pan (if you have time, let rise for 15 minutes)
lightly rub each pizza with oil
cover each pizza with and 8 ounce can of tomato sauce
sprinkle with basil and oregano, mozzarella cheese, top with mushrooms, olives, etc.
bake at 425 degrees for 15 minutes
#12 POTATO PEARL CINNAMON ROLLS
(potato pearls is an instant potato that already has milk and butter dehydrated into them, so all you have to do is add water to make instant potatoes - very yummy)
1/2 cup prepared potato pearls
1 cup milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 tablespoon yeast
1/4 cup warm water
4 to 4 1/2 cups white flour
1 egg
prepare potato pearls (1/4 cup potato pearls to 1/2 cup water)
scald the milk
add shortening, sugar, salt and potatoes
cool to lukewarm
sprinkle yeast on warm water, stir to dissolve
combine milk mixture, yeast, 2 cups flour and egg
beat well by hand or with electric mixer at medium speed
scrape bowl occasionally to make a smooth mixture about 2 minutes
stir in enough flour, a little at a time, to make a soft dough that leaves the sides of the bowl.
turn onto lightly floured board and knead until satiny and elastic about 5 to 10 minutes
place in lightly greased bowl; turn dough over to grease top
cover and let rise in warm place until doubled about 1 - 1 1/2 hours
punch down
at this point you could shape into balls and bake as rolls
for cinnamon rolls, roll flat and spread with butter and sprinkle cinnamon sugar and roll from the long end
after it is in a log slice into 1 to 1 1/2 inch slices and place in a baking dish
let rise again
bake at 400 degrees until lightly browned about 15 minutes
allow to cool
put frosting the following frosting on:
Frosting
1 cup powdered sugar
4 ounces cream cheese softened
4 tablespoons butter softened
1/2 teaspoon vanilla extract
1/2 ounce cool whip
beat butter, cream cheese until well blended
add powdered sugar and vanilla
after all is combined, add cool whip
frost the cinnamon rolls and enjoy
#13 APPLE CAKE IN A BOTTLE
2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 teaspoon cinnamon
2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
3 cup four
2/3 cup water
3 cups peeled apples - grated
2/3 cup raisins
2/3 cup chopped nuts (optional)
Mix ingredients together in order given. Grease 7 - 9 WIDE mouth pint jars with shortening. Fill jars half full. Bake in middle wire rack in oven for 45 minutes at 325 degrees. As soon as cake is done, remove jars one at a time from oven. Wipe rim of the jar clean with a damp cloth and put on hot sterilized lid. Screw down ring. Get the next jar out of the oven and do the same as first. You must move quickly. After all the jars are out of the oven and lids and rings are on, let the jars cool. The jars will seal as they cool. The jars of cake are good for one year.
#14 UNLEAVENED BREAD STICKS
4 1/2 cups whole wheat flour
1 tablespoon salt
6 tablespoon oil
1 1/2 cups water
1/4 cups dry milk powder
4 tablespoons sugar
Mix together 4 cups flour, salt, oil. Add water, milk and sugar. Using the remaining flour, knead the dough a little and roll into sticks 1/2 inch by 3 inches. Bake on cookie sheet at 375 degrees about 20 minutes. Makes 15 breadsticks.
#15 TORTILLAS
2 cups flour
1/2 teaspoon salt
1/4 cup oil
2/3 cup warm water
additional flour
Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes. Divide dough into 12 - 15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 minutes before baking. you may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. It is helpful to roll the dough between two pieces of plastic wrap. Bake on very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.
Sweet tortillas: Add 2 tablespoons sugar to the flour. Serve with fruit, top with syrup and serve warm.
Tostada: A tortilla circle deep fried until crisp and golden
Tacos: Tortillas curled and deep fried until crisp and golden
Nachos or Tortilla chips: Tortillas cut into wedges and fried until crisp and golden or baked at 375 degrees for 10 minutes until dry and crisp.
#16 WHOLE WHEAT TORTILLAS
1 1/2 cup whole wheat flour
1 1/2 cup flour
1 teaspoon salt
1/3 cup oil
1 cup warm water
additional flour
Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with additional flour and knead until smooth, about 2 minutes. Divide dough into 12 - 15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 minutes before baking. you may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. It is helpful to roll the dough between two pieces of plastic wrap. Bake on very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.
#17 ORANGE SHERBET
1 cup sweetened condensed milk
juice of 1 lemon
1 small can crushed pineapple
2 1/2 cans orange soda pop
Mix together and freeze.
#18 RASPBERRY FROZEN YOGURT
1 tablespoon unflavored gelatin
1/2 cup cold water
2 cups sugar
6 cups plain yogurt
2 (10 ounce) packages frozen raspberries thawed
Soften gelatin in cold water. Cook and stir over low heat till gelatin is dissolved. Stir in remaining ingredients and chill overnight. Pour into a container and freeze.
#19 FUDGE POPS
1 3 ounce package instant pudding
1/2 cup sugar
1/2 cup evaporated milk
amount of milk called for on pudding box
Mix until smooth and freeze in popsicle containers or cups.
#20 LIME SHERBET
½ cup lime jello (3 ounce package)
3/4 cup sugar
2 cups evaporated milk (13 ounce can)
1 teaspoon finely grated lemon or lime peel
1 cup hot water
2 cups reconstituted dry milk powder
1/2 cup lemon or lime juice (2 lemons)
Dissolve gelatin in hot water. Add remaining ingredients. Freeze. Yield 2 quarts
#21 GRANOLA
10 cups oatmeal
1 cup wheat germ
2 cups brown sugar
4 teaspoons cinnamon
1 1/3 cup melted butter
1 1/3 cup honey
2 teaspoons vanilla
pour into two 9x13 pans (turns out drier) or one large baking pan (turns out softer)
bake at 325 degrees for 40 minutes
spoon into a big bowl to cool
add raisins, nuts, etc. (optional)
store in a sealed container or plastic bags
#22 YOGURT WITH GRANOLA
1 quart scaled powdered milk reconstituted
cool to about 105-115 degrees (warm baby bottle temperature)
stir in ¼ cup plain Dannon Yogurt or powder yogurt starter
Add food coloring to make kid familiar if desired
pour into quart jar and cover with a wool ski hat
set on shelf for 8 -12 hours out of drafts
OR to speed the process, place on a heating pad which is on medium setting for six hours.
The yogurt is ready to eat when it looks rather firm.
There will be a little liquid on top
Sweeten it unabashedly with jam, sugar or fruit.
You can use unsweetened yogurt in place of sour cream
DO NOT stir it a lot or it becomes runny.
serve it on top of granola (see granola recipe #21)
#23 PEANUT BUTTER BALLS (like fudge)
1 cup peanut butter
1 cup honey
1 cup non-instant powdered milk, just the powder
(see the section of powdered milk #.....................
mix thoroughly
if too sticky, add a little more milk powder
make into balls of fudge
#24 SOYBEAN AND MACARONI CASSEROLE
4 tablespoons margarine
4 tablespoons flour
1/2 teaspoon salt
pepper to taste
2 cups milk
Make a white sauce by combining the first four ingredients over medium heat until bubbly then slowly add milk.
add 1 cup grated cheeses and stir until blended
add 3 cups cooked soybeans
1 cup cooked elbow macaroni
1 tablespoon onion
pour into a casserole pan and bake 350 degrees for 40 minutes
#25 INSTANT REFRIED BEAN MIX
take your pinto beans or black beans and grind them till a flour form
1 1/2 cups pin to bean or black bean flour
1/8 teaspoon garlic powder
1 1/2 teaspoon salt
1 1/2 teaspoon chili powder or to taste
1/2 teaspoon cumin
1 teaspoon dried minced onions
mix all, store in air tight container
To prepare, whisk 3/4 cup above mixture into 2 1/2 cups boiling water. Cook and stir over medium heat for one minute. Reduce heat to low, cover pan and cook 4 minutes. Mixture thickens as it cools.
Use with:
burritos
nachos
taco filling
bean dip
Mexican pizza
anytime you use refried beans
casserole layered with cooked rice, cheese, green chili’s, tomato
juice to moisten
#26 MEXICAN RICE
wash 2 cups rice
cover the bottom of frying pan with oil on medium high temperature
put rice in frying pan, stirring constantly, as you stir put in 1 cube of chicken bouillon, when rice is almost browned, turn down and add:
1/4 cup copped onions or 1/8 cup dehydrated onions
1 clove garlic
1 large chopped up tomato or canned tomatoes
sprinkle in cumin to taste
keep mixing so it doesn’t burn
add 2 cups water
sprinkle in some salt
put on lid and cook on low till rice is done
do not keep lifting lid, if you look into the pan, do not stir, just check to see if the water is absorbed and rice is done.
#27 DEHYDRATED CARROTS
follow directions on package
add butter and some brown sugar
***dehydrating takes all the sugar out of the carrots,
you must put it back in
#28 PINEAPPLE COBBLER
14 inch Dutch oven with charcoal or a regular oven in 9x13 pan
2 cans crushed pineapple, do not drain
1 yellow cake mix
1/4 cup water or 1/4 cup cubed butter
Line your Dutch oven with aluminum foil. Do not let the foil interfere with the closing of the cover. It must fit tightly so no heat will escape.
In a separate bowl, mix the cake batter. Use no eggs, use 1/4 water instead. The mixture should be thick but yet should pour.
Level the Dutch oven, then add the crushed pineapple. Smooth it out and then add the cake mixture on top. Cover and apply heat to the top. Cooking time should be 30-35 minutes. Make 15 minute checks.
You can use your Dutch oven in a regular oven. Set the temperature at 350 degrees and cook as mentioned above.
Or make this in a 9x13 pan, bake in oven at 350 degrees for 30 - 35 minutes or till brownish around edges.
#29 PEACH CRISP
1 29 ounce can sliced peaches, undrained
1 spice cake mix
1/2 cup margarine or butter
1 cup flaked coconut
1 cup chopped pecans
:Pour peaches, with syrup, into foil lined Dutch oven. Top with dry cake mix. Drop dots of butter on top of cake mix. Sprinkle coconut and nuts on top of cake. Cook at 325 degrees in oven for 40 - 50 minutes. OR 6 to 8 coals under and 12 to 14 coal on top for Dutch oven cooking.
#30 DUTCH OVEN BREAD
3 cups very hot water
1/2 cup butter
1/2 cup sugar
2 1/2 teaspoon salt
2 tablespoon instant yeast
8 cups flour
oil for oven
Combine water, butter, sugar, salt, yeast and stir until butter is melted. Add approximately 5 cups flour and mix to form a thick batter. Continue adding flour until a stiff dough forms. Knead on a floured board until smooth (about 10 minutes). Placed in a greased 12 inch Dutch oven, cover with the lid and let rise until doubled (about 45 minutes). Punch down and knead for a few minutes and place back in greased oven. Let ruse until almost doubled. Bake at 350 degrees (12 coals on top and 8 on bottom) for 45 minutes. The top will be golden brown. Tastes great hot out of the oven with honey butter. Leftovers, if there are any, are great for French toast.
#31 POTATO ROLLS
12 inch Dutch oven
serves 12 plus
1 cup warm water
1 cup sugar
2 1/4 teaspoon yeast
1 cup instant potatoes
1 teaspoon salt
1 cup soft shortening
2 eggs, well beaten
5 to 5 1/2 cups flour
In a large bowl, mix 1 cup water, sugar, and yeast. Set aside to soften. In a separate bowl, blend the instant potatoes and 1/2 cup water. (You may use 3/4 cup mashed potatoes, eliminate water). Add to the yeast mix. Add salt, shortening, eggs and 2 cups of the flour, beat until smooth. cover and set aside to rest for 10 minutes to rest. Mix in remaining three cups of flour to make a soft dough.
Knead for 5 minutes. Place in well greased bowl and cover with a damp towel. Let rise until double. Punch down, shape as desired. Place in a greased Dutch oven, let rise until almost double. Bake with 11 coals on the bottom and 17 on top for about 25-30 minutes, or until golden. Rotate oven and lid often and use the 2/3 method to avoid burning bottom. (2/3 method means remove from bottom heat 2/3 of the way through). Serve warm with butter and your favorite jam.
#32 MEXICAN BEAN CAKE
(Jean’s Beans by Jean Hoare page 112)
24 servings
1/3 cup butter or margarine
3/4 cups sugar
1 egg
2 cups unseasoned pinto bean puree
2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 cups peeled and diced apple
1 cup raisins
1/2 cup chopped nuts
1 1/2 cups icing sugar (optional)
milk or fruit juice
BEAN PUREE: start with 1 cup of dried pinto beans. Extra bean puree may be frozen - it looks like mashed potato. Quick Soak - wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 h our. Drain off soaking water.
Cover with fresh cold water, bring to a boil for 10 minutes, reduce heat and simmer about 30 minutes until tender. Drain. Discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day or two in ridge so freeze any that you are not going to use for the recipe.
Preheat oven to 350 degrees.
Grease and flour the bottom only of a 9x13 pan.
Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. pour batter into prepared pan and bake 35 - 45 minutes or until cake tests done when tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still warm cake. Keep in the refrigerator.
#33 PUMPKIN COOKIES
Mix:
1 spice cake mix (dry)
15 oz. can pumpkin pie mix
optional - add some chocolate chip bits
drop cookie dough on cookie sheet
bake 350 degrees for approximately 20 minutes
#34 LEMON COOKIES
Mix:
1 lemon (NOT yellow) cake mix (dry)
1 can sprite soda (1 1/2 cups)
drop cookie dough on cookie sheet
bake 350 degrees for approximately 20 - 23 minutes
#35 BEANS AND RICE
1 pound dry beans
1 pound meaty ham bone or pork hocks (or whatever leftover pork you have)
1 large onion, chopped
3 cloves garlic
2 bay leaves
1/2 to 3/4 teaspoon ground red pepper
12 ounce smoked sausage, chopped (optional)
4 cups cooked rice
Rinse beans. In a large pot combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (or soak overnight). Drain and rinse beans.
Return beans to pot. Add ham bone, onion, garlic, bay leaves, red pepper, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, stirring occasionally. (Add additional water if necessary).
Remove meat. When cool cut meat off bones; coarsely chop meat. Discard bone. Return chopped meat to pot; stir in sausage. Return to boiling; reduce heat. Simmer, uncovered for 20 to 30 minutes more or till a thick gravy forms, stirring occasionally.
Remove bay leaves. Add rice and salt and pepper to taste.
(Optional: prepare as above but serve over corn bread instead of rice)
#36 RED BEANS AND RICE - Margaret A. Moffitt, Bartlett, TN
1 pound package dried red beans
water
salt pork, ham hocks or sausage, cut into small chunks
2 teaspoons salt
1 teaspoon pepper
3 to 4 cups water
6 ounce can tomato paste
8 ounce can tomato sauce
4 garlic cloves, minced
soak beans for 8 hours
drain and discard soaking water
mix together all ingredients in slow cooker
cover and cook on low 10 to 12 hours or until beans are soft
serve over rice
Variation: use canned red kidney beans. Cook in slow cooker for 1 hour on High and then 3 hours on Low.
#37 PICKLES
slice 1 gallon of cucumbers
8 small white onions, sliced
1/2 cup salt
mix salt and cucumbers
put in water and ice (mostly ice)
add onions
cover and let stand 4 or more hours or overnight
combine in large pot
10 cups sugar
3 teaspoons ground turmeric
1 teaspoon ground cloves
1 teaspoon pickling celery seed
4 tablespoons mustard seed
7 cups vinegar
3 cups water
mix together and cook till small boiling and sugar has dissolved
cook 3 gallons of cucumbers to this juice (1 1/2 gallons at a time)
use a wooden spoon - the turmeric discolors everything
cook cucumber till dull in color but not boiling
fill HOT bottles (canning or mayonnaise jars with canning lid & rings)
wipe off rim with clean wet cloth
put on lids and rings and turn UPSIDE down on counter to seal
put a towel on your counter so the heat does not ruin your counter
when jars are cool turn right side up and gently wash off jar
label with date
#38 APPLE PIE FILLING
4 cups sugar
1 cup cornstarch
2 tablespoons cinnamon
1/2 tablespoon nutmeg
1 tablespoon salt
10 cups water
heat to boil
add 3 teaspoons lemon juice
pack apple slices in canning jars
pour the above liquid over packed apple slices
wipe off rim, put on lid and ring
process in water bath 20 minutes
#39 SALSA
8 hot long yellow Chiles, cut in half lengthwise, scrape out seeds, dice
3 jalapeno peppers, seeded, diced
24 medium tomatoes (about 8 pounds) peeled and chopped
5 onions, diced
6 green bell peppers
2 garlic cloves, minced
2 tablespoons salt
3 tablespoons sugar
2 tablespoons white distilled vinegar
USE RUBBER GLOVES WHEN CUTTING UP CHILES AND JALAPENO PEPPERS
Put everything in a large pot
Bring to boil
Reduce heat and simmer uncovered 3 to 4 hours or until mixture thickens
put in jars
wipe off rim
put on lids and rings
process in waterbath 45 minutes or freeze sauce
#40 KATHIE’S DUTCH OVEN CHICKEN SUPREME
Brown:
1 tablespoon butter
8 to 10 skinless boneless chicken breasts
Add:
6 to 8 potatoes, skinned and diced
6 to 8 carrot’s skinned and sliced
1 large red onion
Simmer:
1 can cream of mushroom soup
1 can cream of chicken soup
1 tablespoon Lawry’s seasoning salt
1 teaspoon garlic salt
1 teaspoon pepper
Usually cooks in 45 minutes to 1 hour
Heat the correct number of coals for the size Dutch oven you are using.
#41 Boston Baked Wheat
Ingredients:
2 C steamed wheat
1 T Worcestershire sauce
1/4 C brown sugar or 1/4 C dark molasses
2 green onions, chopped
1 8 oz can tomato sauce
2 T soy bacon bits
Directions:
Mix ingredients. Top with bacon bits. Bake covered 1 1/2 to 2 hours at 325 to 350°.
Add Gluten Pieces just before serving. Serves 6.
#42 Steamed Wheat
In a steaming process, the wheat kernel becomes a very tender, easily digested food, as well as a very versatile addition to many recipes.
Ingredients:
1 C washed whole kernel wheat
1/2 C water
1 tsp salt
Directions:
Place wheat in water and salt in an uncovered 1 to 2 quart casserole or metal bowl. In a larger pan, for steaming, place something under the bowl to keep it from touching bottom of pan (for example, a canning jar ring). Add water to the larger pan and cover with just the one large lid. Bring water in bottom of pan to full rolling boil for about 15 minutes. Reduce heat and simmer about 45 minutes.
Suggestions for Serving:
Serve with butter and salt
Use in place of cooked rice or beans
Serve with vegetables as a side dish
Grind with cheese and butter and bake
#43 Mel's Lentil Sausage Soup
1 1/2 pounds mild Italian Sausage -- browned and drained
1 Carrot-- chopped fine
1 rib celery -- minced
1/2 tablespoon onion powder
2 cups lentils
1 cup rice
½ teaspoon garlic powder
salt and pepper
oregano, basil, seasoning salt
2 8 oz cans tomato sauce
Instructions:
Put the browned sausage (chop up finely or take off the casing before you fry it) into water (10 cups). Add carrot, celery, onion powder, and lentils. Boil/simmer for 35 minutes. Add in 3 more cups water and rice and boil/simmer 15 minutes more. Then add oregano, basil, a couple shakes of seasoning salt, two 8 oz cans of tomato sauce -- and you have my dinner!
(You can up the veggie amounts as much as you like)
#44 Homemade Noodles
Ingredients:
1 C whole-wheat flour
1 large well-beaten egg
2 T milk
1/2 tsp salt
Directions:
Combine flour, egg, milk and salt to make a stiff ball of dough. On a lightly floured surface roll dough until very thin, to about 18x20 inches. Let dry about 1-1/2 hours. Cut into 1/2 inch strips with a pizza or pastry cutter. Store in container that is not airtight. Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 8 ounces or 3 cups and the cost is about eleven cents.
#45 Peanut Butter Cookies
Ingredients:
1/2 C vegetable oil
1 C brown sugar or honey
1/2 C peanut butter
1 egg, beaten
1 T sour cream
1 tsp soda
1 1/2 C whole-wheat flour
Directions:
Cream oil and honey or sugar. Add peanut butter, egg and mix well. Add sour cream, soda & flour and beat well. Form into balls, the size of marbles and place on greased cooking sheet. Press with a fork. Bake at 350° for about 10 minutes.
#46 Old Fashioned Honey Candy
In a heavy saucepan boil 2 C honey to the hard ball stage, 225° (when tested in cold water). Pour onto a buttered surface. When cool enough to handle, butter hands and start pulling as you do for taffy. When honey holds its shape and is a golden color, twist into ropes and place back on the countertop or baking sheet and cut into pieces with scissors. Wrap individually with wax paper.
Variation:
2 C honey
1 C brown sugar
1 C cream
Combine honey, sugar and cream. Cook slowly to the hard ball stage and follow instructions as for “Old Fashioned Honey Candy”
#47 Sugarless Apple Pie
Ingredients:
6-8 apples, sliced
One 12 oz can frozen apple juice concentrate
2 T cornstarch
Dash of cinnamon or cardamom (optional)
2 pie crusts, uncooked
Directions:
Line pie tin with pastry, fill with apples.
Combine apple juice with cornstarch, then cook until thick.
Pour over sliced apples.
Top with crust. Bake 10 min at 375°, then 2 hours at 275°.
#48 Honey Molasses Pumpkin Pie
Mix together:
3 C canned pumpkin
3/4 C honey
2 T molasses
1 T cinnamon
1 1/2 tsp ginger
1/4 tsp cloves, ground
4 eggs, slightly beaten
1 C evaporated milk
Directions:
Mix well then pour into 3 unbaked shells. If desired, place pecan halves onto pastry shell before filling it. This helps prevent a soggy crust, especially if you are going to freeze it. Bake at 350° until knife comes out clean when inserted into center of pie, about 50 minutes. Makes 3 pies
#49 Buttermilk Pancake Mix
(Can be used to make pancakes, waffles, or use as coating for fried chicken or onion rings.)
1 pound can buttermilk powder (most often sold in 1 pound)
9 cups all purpose flour
1/2 cup granulated sugar
3 Tablespoons baking powder
4-1/2 teaspoons baking soda
2 teaspoons salt (can be omitted)
Combine all ingredients. Label and date container.
#50 Buttermilk Pancakes
2 eggs
2 cups water
1/4 cup vegetable oil
3 cups buttermilk pancake milk
Combine egg, water and oil. Add to buttermilk pancake mix. Pour onto hot griddle and cook as usual.
#51 Buttermilk Waffles
3 eggs, separated
2 cups water
1/4 cup vegetable oil
2-1/2 cups buttermilk pancake mix
Mix egg yolks, water and oil. Stir into pancake mix. Beat until well blended. Separately whip egg whites until stiff peaks form. Fold whipped egg whites into pancake mixture. Cook on hot waffle iron according to directions from manufacturer.
#52 POWDERED MILK - DIFFERENT KINDS
Also look in Food Storage Section of Website
You may purchase dry milk in two forms:
Instant - easier to mix but more expensive
(very light and flaky)
Non-instant - more difficult to mix, but less expensive
(a heavy powder). Non-instant has the advantage of not requiring scalding in recipes that call for scalded milk.
#53 WHIPPED TOPPING FROM POWDERED MILK
1 cup water
2/3 cup powdered milk powder
1/2 teaspoon lemon juice
1 tablespoon sugar to taste
chill beaters and bowl (the MUST be chilled)
mix water and milk
chill
whip the mixture and add the lemon juice
after it is whipped, fold in sugar
#54 Whole Wheat Pancakes
3 cups whole wheat flour or substitute one cup with white flour.
2 to 3 tablespoons sugar
1/2 cup powdered milk
1 tablespoon baking powder
1 teaspoon salt
1 egg or 1 tablespoon egg powder
3 tablespoons oil
Mix dry ingredients. Add water and mix. Add egg and oil, mix well. Add a little water to make it the right consistency, then fry them up.
Note: The recipe needs the milk and sugar to help the pancakes brown up nicely.
#55 Baked Oatmeal Breakfast Treat
This breakfast meal is a little different - somewhere between oatmeal and granola. But it's really good and easy to fix.
3 cups quick cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup milk (can be reconstituted milk)
1/2 cup melted margarine or butter
2 eggs, beaten (or equivalent powdered eggs and water)
Mix together and pour into a 9 inch square greased pan. Bake at 350 degrees F for 40-45 minutes.
Serve warm with milk.
#56 Delicious Oatmeal Pancakes
Makes 8-10 pancakes
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 Tbsp sugar
1/3 cup nonfat powdered milk
2 eggs, separated
1 cup water
3 Tbsp vegetable oil
1 cup rolled oats
In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended. In a small bowl, beat egg whites until stiff; set aside. In a large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. For small pancakes, drop 2 Tbsp batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired.
Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce, jam, butter and maple syrup.
#57 Oatmeal Raisin Muffins
Makes 12 medium muffins
* 1 egg
* 3/4 cup milk
* 1 cup raisins
* 1/2 cup vegetable oil
* 1 cup white or whole wheat flour
* 1/3 cup sugar
* 3 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp ground nutmeg
* 1/4 tsp cinnamon
* 1 cup rolled oats
Heat oven to 400 deg. Grease bottoms only of about 12 medium muffin cups or line with cupcake liners. Beat egg, stir in milk, raisins, and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake in preheated oven until golden brown, about 20 minutes. Remove from pan immediately.
#58 Cornbread
* 1/2 cup butter
* 2/3 cup sugar
* 2 eggs (or equivalent powdered eggs)
* 1 cup buttermilk or 1 cup milk with 1 tablespoon of vinegar
* 1/2 teaspoon salt
* 1 cup corn meal (freshly ground is better)
* 1 cup flour
* 1/2 teaspoon soda
Melt butter and add sugar then stir well. Add eggs and beat until well blended. Add buttermilk and salt, then stir.
Combine dry ingredients then add to the mixture. Put in a 9X9 inch pan and bake at 375 degrees F for 30 minutes.
#59 Yeast Rolls, Doughnuts or Long Johns
This recipe makes light, fluffy and delicious rolls.
4 eggs (or equivalent powdered eggs)
1 cup sugar
2 cups mashed potatoes (or equivalent potato flakes and extra water)
4 cups milk, scalded (can be reconstituted milk)
14 cups white flour
1 tablespoon salt
4 tablespoons of active dry yeast
1/2 lb margarine or butter
For sweet rolls, use 2 cups of sugar and 3 tablespoons of yeast. The softer the dough, the lighter the rolls will be. The dough should be much gooier than regular bread dough.
Let rise 2 hours, or until the bulk increases 3 or 4 times. Punch down, then form into rolls. Let rise again. When this has risen up extremely light and fluffy it is ready to cook.
Bake 375 to 400 degrees F until golden brown (about 10 minutes).
#60 Whole Wheat Potato Bread
8 cups whole wheat flour
1 Tbls. salt
4 Tbls. either raw or white sugar, honey, or molasses
4 Tbls. melted shortening or oil
2 Tbls. yeast dissolved in 1/2 cup warm water.
1 med. potato (about 1 cup) cooked until soft in 2 cups water.
Mash or beat potato-water mixture until smooth. Cool. Add 1 3/4 cups water to potato water. Add yeast and shortening. Pour this mixture gradually into flour. Mix 7 minutes with electric mixer or by hand until dough is smooth and stretchy. Dough will be soft. Let rest 10-15 minutes on greased surface. Knead and fill 2 1/2 size cans half full. Let rise until it has doubled in size and bake at 400 degrees for 45 minutes. Will make 6 small (can loaves) or 4 medium pan loaves.
For a quick process use 1/2 cup of dehydrated potato flakes instead of fresh potato. Simply mix dry potato in flour and add total of 3 3/4 cups water.
This delicious bread is much finer and lighter in texture than ordinary wheat bread.
For a new taste treat, slice thin, butter on one side and grill in pan or grill. Much tastier than toasting in toaster.
Ideal dough for scones.
#61 Oatmeal Bread
Makes 2 loaves.
* 1/2 cup warm water
* 2 Tbsp active dry yeast
* 3/4 cup water , boiling
* 3/4 cup rolled oats
* 1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, 1 Tbsp vinegar or lemon juice)
* 1/3 cup vegetable oil
* 1/2 cup honey or molasses
* 2 cups all-purpose flour
* 1 Tbsp salt
* 1/2 tsp soda
* 3 to 3 1/2 cups all-purpose flour
In a small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium sauce pan, bring 3/4 water to a boil; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil, honey or molasses.
Sift flour, salt and soda into a large mixing bowl. Add yeast mixture and oat mixture and beat with a wire whip or slotted spoon; let stand 5 minutes. Gradually add enough remaining flour until dough is soft enough for kneading. Turn out onto floured surface and knead 8-10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow it rise until double in bulk, about 1 1/2 hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 min.
Form into loaves and place in greased 8 by 4 inch pans. Cover and let rise until double in bulk. Bake at 350 deg. to 375 deg. for 45 to 50 min. or until done. Remove from oven and turn out to cool on wire rack.
#62 Palestine Stew
This dish tastes as good as any chili I've eaten.
1 cup lentils
1 cup whole wheat (berries)
1 large can tomatoes, chopped (or 1 3/4 cups tomato powder and 3 1/2 cups water)
1 lb. hamburger, browned and drained (Hamburger TVP® will work here as well.)
1 large onion, chopped (or 1/4 cup dehydrated onions)
2 Tbs. brown sugar
2 Tbs. of Chile powder to taste
Cook lentils & wheat until tender, about an hour. In separate pan brown hamburger and chopped onion -- mix everything together, season to taste, then let simmer 1/2 hour.
#63 Taco Bean Soup
This recipe goes like hand in glove with the corn bread recipe.
1/2 lb. ground beef, browned (You could use a meat substitute here. If so, add it just before serving.)
1 chopped onion (or 1 cup reconstituted onions)
1 lb. cooked kidney beans
1 lb. stewed tomatoes (or 2 cups water and 1 cup tomato powder, mixed)
8 oz tomato sauce (or 1 cup water and 1/2 cup tomato powder, mixed)
1/2 envelop taco seasoning
1 1/2 cup water
Cook onion with meat, add remaining ingredients. Simmer 15 minutes or more. Serve over corn or tortilla chips - or - it also makes a great meal all by itself if served with corn bread. Garnish with grated or powdered cheese if desired.
#64 Tamale Pie
Serves 8 to 10
1 lb hamburger
1 cup chopped green pepper
1 chopped onion
1 clove garlic, minced
1 16oz can of tomatoes
1 6oz can of tomato paste
1 12oz can corn, drained
1 can sliced ripe olives (optional)
1 Tbsp sugar
1 tsp salt and a dash of pepper
2-3 tsp chili powder
1 1/2 cups sharp American cheese, grated
2 cups cold milk
3/4 cup yellow corn meal
1/2 tsp salt
1 Tbsp butter
Brown the first four ingredients together. Drain the fat and add the tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9 by 13 inch baking dish.
Make cornmeal topping by heating milk in double boiler; add salt and slowly stir in cornmeal. Cook and stir until thick (about 20 minutes), add butter and spread over top of meat mixture. Bake at 375 deg. for 40 min.
#65 Honey Mints
1 cup warm honey
4 drop oil of peppermint
green food coloring
2 3/4 cups powdered milk (non-instant)
Mix ingredients and knead until all the milk is absorbed.
#66 Pioneer Stew
Makes 8 servings
1 1/4 cups (1/2 pound) dried pinto or kidney beans
3 cups cold water
1 tsp salt
1/2 to 1 pound ground beef ( beef TVP® may be used)
1/2 cup chopped onion
1/2 cup finely diced green pepper
1 16oz. can whole kernel corn, undrained
1 16oz. can tomatoes, undrained
1/2 tsp chili powder
3/4 tsp salt
1/2 cup sharp American cheese
In a large saucepan place washed and drained beans, cold water and salt. Bring to a boil. Cover and simmer 1 hour and 15 minutes.
In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes.
Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thick and bubbly. Stir in cheese.
#67 Cracked Wheat Casserole
Makes 6 servings
1 pound ground beef ( may substitute beef TVP®)
1/2 cup chopped onion
1 small garlic clove
1 1/2 cups water
1/2 cup uncooked cracked wheat
2 Tbsp chopped parsley
1 tsp beef bouillon
1/2 tsp salt
1/4 tsp oregano leafs
1/4 tsp pepper
1/4 cup parmesan cheese
1 cup chopped tomato (fresh or canned)
Brown ground beef with onion and garlic until pink color has gone from the meat. Drain. Combine with the rest of the ingredients except cheese and tomato.
Bake in lightly covered 1 1/2 quart casserole for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in cheese and tomato, let stand a minute and serve.
#68 Three Bean Stew
Makes 6 servings
1ea 8oz. package of dry navy beans
1/2 cup dry baby lima beans
1/2 cup dry red kidney beans
1 Tbsp salad oil
1 med. green pepper, cut up
1 med. onion, diced
1 garlic clove, minced
1 1/2 Tbsp brown sugar
2 tsp salt
1/4 tsp pepper
1/8 tsp ground cloves
6 cups water
1ea 14oz. can tomatoes
1ea 6oz. can tomato paste
1 pound smoked polish sausage, cut in 1/2 inch chunks.( may substitute sausage TVP®)
Use boiling water as a quick soaking method to prepare beans; drain water. In a heavy saucepan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in brown sugar, salt, pepper, cloves, and water. Heat to boiling, reduce heat to low, cover, and simmer about 1 hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.
#69 Magic Mix
Makes 5 cups
4 cups instant (1 1/3 non-instant) dry milk
1 cup flour or 1/2 cup cornstarch
1 cup margarine
Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. NOTE: Magic Mix can be used in many recipes to make food preparation easy and economical.
Try a few of the following recipes.
#70 Cream Soup
4 cups water
2 cups magic mix (see # 69)
1 cube or 1 tsp bouillon granules
Add one or more of the following:
3 cooked carrots mashed
3 potatoes cooked and chopped and 1 Tbsp cooked chopped onion
1 can chopped clams
1 package chopped spinach, cooked
1 can cream style corn and 1 Tbsp chopped onion
Combine water, Magic Mix, and bouillon in saucepan. Stir over medium heat until slightly thick desired ingredients. Heat thoroughly.
#71 White Sauce
Makes 1 cup
2/3 cup Magic Mix (see # 69)
1 cup cold water
In saucepan combine Magic Mix and cold water. Stir rapidly over med. heat until it starts to bubble.
NOTE: Use Magic Mix for all recipes calling for a white cream sauce.
#72 Macaroni And Cheese
Serves 4
1 cup white cream sauce from Magic Mix (see # 69)
1 cup uncooked macaroni
4-5oz. grated cheese (about 1 cup, or use 1/4-1/2 cup powdered cheese)
1/2-1 tsp salt or garlic salt
Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese and seasoning. Heat through.
#73 Pudding
Makes 4 1/2 cup servings
1/2 cup sugar
2-3 Tbsp cocoa (optional)
1 cup Magic Mix (see # 69)
2 cups water
1 tsp vanilla
Combine Magic Mix, cocoa, and sugar in a saucepan and mix well. Add water, stir over med. heat until pudding bubbles. Add vanilla and beat. Cover and cool.
#74 Fudgesicles
1/2 cup sugar
2-3 Tbsp cocoa (optional)
1 cup Magic Mix (see # 69)
2 cups water
1/2 cup milk
1 tsp vanilla
Combine Magic Mix, cocoa, and sugar in a saucepan and mix well. Add water, stir over med. heat until pudding bubbles. Add milk and vanilla and beat. Cover and cool. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.
#75 Cracked Wheat Salad
1 C sifted cracked wheat
2 C water
1/2 tsp. salt
4 T mayonnaise or salad dressing
2 T chopped green pepper
1/4 C chopped green onions
3/4 C chopped celery
One 6 oz can tuna, flaked
Lettuce leaves; Parsley
Cook wheat, cool. Place in large bowl. Mix in lightly the remaining ingredients. Place in lettuce-lined bowl. Garnish with parsley. Keep cool. Flavor is much improved if salad is made ahead of time and let chill several hours or overnight. Use this as a basic recipe. Many different combinations can be used with cracked wheat, bacon bits, shrimp or corned beef. Try your favorite potato salad recipe, using cracked wheat in place of potatoes.
#76 Really Good Pinto Bean Pie
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs beaten
1/2 cup butter
1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
whipped topping or ice cream
Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans; blend well. Pour into unbaked pie shell and bake at 375 deg. for 20 minutes. Reduce heat to 350 deg. and bake an additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping or a scoop of ice cream.
#77 Honey Salad Dressing
Makes approx. 2 cups
1 tsp paprika
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp celery salt
1/2 cup melted honey
3 Tbsp lemon juice
1/4 cup vinegar
1 cup salad oil
Mix dry ingredients. Add honey, lemon juice, and vinegar. Slowly add the salad oil, beating until well blended.
#78 Wheat and Raisin Chocolate Chip Cookies
Makes 6 Dozen
1 12/ cups margarine or shortening
1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
2 tsp vanilla
4 eggs
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1/2 tsp salt
2 Tbsp hot water
1 cup chopped nuts
1 cup raisins
1ea 12oz. package chocolate chips
Preheat oven to 350 deg. Beat margarine in a large bowl until soft. Gradually add sugars, beating until light and fluffy. Add vanilla. Add eggs one at a time, beating well. Blend both kinds of flour and salt on a sheet of wax paper. Gradually add flour mixture to sugar mixture, beating at low speed until well mixed.
Dissolve baking soda in hot water and add to flour-sugar mixture. Stir in nuts, raisins and chocolate chips. Using 1 generous Tbsp of dough for each cookie, place on greased cookie sheet. Bake at 350 deg. for 12 minutes. Allow to cool.
#79 Carrot Cake and Icing
CARROT CAKE
1 1/4 C cooking oil
4 eggs
1 C raw bran
1 1/2 C sugar
1/2 C honey
3 C whole wheat flour
1/2 tsp allspice
2 tsp cinnamon
1/2 tsp salt
2 tsp soda
5 C finely grated carrots (In hard times you'll have to get these out of your garden.)
1 C raisins
1C chopped nuts
Combine and mix thoroughly (about 1 min on high speed with electric beaters) oil, eggs, bran, sugar and honey. Sift in flour, spices, salt and soda. Blend in grated carrots. Pour into greased 8" x 12" cake pan and bake at 350 degrees for 40--50 min.
ICING
4 oz cream cheese
1/2 stick butter
1 tsp vanilla
1 tsp maple flavoring
1 C powder sugar
1 C powder milk (non-instant)
1/4 C honey
add halved walnuts and coconut (if desired)
Mix all together. Spread on cooled cake (add a little milk if necessary to spread easier).
#80 Chocolate Chip Oatmeal Cookies
Makes 3 dozen
1 cup melted shortening, butter, margarine
2/3 cup granulated sugar
2/3 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 1/2 cups flour, scooped and leveled
1/2 tsp soda
1 Tbsp hot water
2 cups rolled oats
1ea 6oz. package chocolate chips
1/2 cup nuts, coarsely chopped
In large bowl, cream shortening; add sugars and cream until fluffy. Beat in eggs and vanilla. Add flour salt and soda that has been dissolved in hot water; blend. Stir in rolled oats, chocolate chips and nuts. Drop by teaspoonfuls onto ungreased baking sheet about 1 1/2 inches apart. Bake at 375 deg. for 10 minutes or until barely brown and still a little puffy. For crisper cookies, bake until cookies flatten.
Variation:
Coconut, raisins, and or peanuts may be added to this basic cookie dough. Or, 1 cup coarsely grated carrots, cooked in 2 Tbsp boiling water for 5 minutes may be added.
#81 Whole Wheat Oatmeal Cake
Mix
1 1/4 cup boiling water
1/4 cup margarine or butter
1 cup oatmeal
Set aside to soak
Cream together:
1 cup brown sugar
1 cup sugar
2 eggs (or equivalent powdered eggs and water)
Add the cooled oatmeal mixture plus:
1 1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Bake at 350 degrees for 35 minutes. While it is baking, Mix the topping:
1 cup chopped nuts
1 cup coconut
1/2 cup sugar
1 teaspoon vanilla
1/4 cup margarine or butter
1/4 cup canned milk
Spread mixture over the still hot cake and broil until brown.
#82 Rice Pudding
Makes 8 servings
3 eggs
2 Tbsp honey
6 Tbsp sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp vanilla
1 cup milk (2/3 cup non-fat dry milk to 2/3 cup water)
1 1/2 cups cooked rice
1/2 cup raisins
Beat eggs. Add sugar and spices. Mix well. Stir in vanilla, milk, rice and raisins. Place in a 2 quart casserole dish. Bake at 350 deg. for 45 minutes. Stir after 25 minutes.
#83 Honey Candy
2 cups honey
1 cup cream or evaporated milk.
Combine ingredients and cook slowly until it reaches the hard ball or crisp stage when tested in cold water. Pour onto buttered platter. When cool enough to handle, grease or butter hands and pull candy until a golden color. Cut into pieces.
#84 Missionary Candy
1/2 cup margarine
1/2 cup honey
1/2 cup brown sugar
1 1/4 cups oatmeal
1/2 cup toasted wheat germ
1/3 sesame seeds
1 cup flaked coconut
1 tsp cinnamon
1 cup walnuts, chopped
1/2 cup dried apricots or other dried fruit
Combine margarine, honey, and sugar in pan and heat. Stir in remaining ingredients. Spread in 9 x 13 pan. Bake at 350 deg. for about 25 minutes, stirring 2 or 3 times. turn onto greased foil. Break into pieces.
#85 Wild Rice Pie
3 large eggs, beaten
4 ounces maple sugar or turbinado (raw sugar) (1/2 cup)
6 ounces molasses (3/4 cup)
12 ounces wild rice, cooked (about 1 3/4 cups)
1 (9-inch) pie crust
Preheat oven to 375 deg F.
In a large mixing bowl, combine eggs, sugar, and molasses; blend thoroughly. Add wild rice and mix well. Pour into an uncooked pie crust. Bake for 40-50 minutes, or until the pie sets. Cool, slice and enjoy.
Great with homemade vanilla ice cream.
#86 Graham Crackers
1 cup whole wheat flour
1/2 cup oat flour (May grind rolled oats or put in blender)
1/3 cup plus 1 Tbsp sugar
1/2 tsp soda
1/3 cup butter or margarine
1 Tbsp honey
1 Tbsp milk
Sift flours, sugar, and soda into a mixing bowl. Heat margarine, honey, and milk until margarine is melted. Pour into dry ingredients and stir until smooth. Let chill 1/2 hour to 45 minutes. Roll out dough to 1/4 inch. Cut in squares. Bake in 350 deg. oven for 15 minutes. Prick crackers with a fork as they come from the oven.
#87 Fruit Smoothies
( A good way to use bottled fruit)
Serves 4
2 cups bottled fruit with juice
3/4 cup powdered nonfat milk (4 Tbsp non-fat dry milk to 3/4 cup water)
1 to 2 drops almond flavoring or 1 Tbsp lemon juice
Put in a blender and blend until smooth.
Add 1/2 tray ice cubes blend until smooth
Variation:
To use fresh fruit, use one cup fruit and 1 cup water and sweeten to taste.
(Use almond flavoring with cherries and large stone fruits, lemon juice with berries
#88 PUMPKIN COOKIES
oven 375*
1 cup sugar
1 cup canned pumpkin
1/2 c shortening
1 T grated orange peel (opt)
2 c flour
1 t baking powder
1 t baking soda
1 t cinnamon
1/4 t salt
1/2 c raisins
1/2 c chopped walnuts
Can be covered with a glaze frosting made with powdered sugar, vanilla, butter, & milk.
Mix: sugar, pumpkin, shortening, and peel.
Stir in: flour, baking soda & powder, cinnamon and salt.
Stir in: raisins and nuts
Drop by teaspoons onto ungreased sheet. Bake 8 - 10 min.
Remove from sheet, cool & frost.
# 89 Instant Black Bean Soup
By Lynelle Brinkerhoff
2 (15 oz) cans black beans, undrained
½ cup bottled salsa
1 tablespoon chili powder
1 (16 oz) can chicken broth
½ cup cheddar cheese
sour cream
green onions
Place beans with liquid in saucepan – partially mash with potato masher. Stir in salsa, chili powder, and broth. Heat to a boil.
Top with cheese, onions, sour cream and chips.
# 90 Pinto Bean Fudge
By Lynelle Brinkerhoff
1 cup cooked soft pinto beans (drained and mashed)
6 ounces unsweetened chocolate
2 pounds powdered sugar
1 tablespoon vanilla
6 tablespoons butter or margarine
In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands to get well blended. Spread into lightly buttered 9 inch baking dish or form into two 1 ½ inch rolls. Chill 1 to 2 hours.
# 91 Tortilla Chips
Get yellow corn tortillas in a package of 36, cut them each into eight triangles (this can be done quickly in a stack and with a pizza cutter) and spread them on cookie sheets. I sprinkle them with water to make them crispy, add seasoned salt or whatever other seasoning we have around, and then bake them at 375 degrees for 12 to 15 minutes. These chips are very low fat, high in fiber and taste great! Best of all, they cost much less than the national brands of baked chips.
# 92 Grandma Finkle's Chocolate Cake
1 ½ c flour
1 c sugar
3 Tablsp cocoa
½ tsp salt
1 tsp soda
1 tsp vanilla
1 Tablsp vinegar
1 c water
1/3 c oil
Stir first 5 ingredients into ungreased 8x8x2" pan. Make 3 wells place vanilla in one vinegar in another and oil in the 3rd well. Pour water over all and mix all with a fork. Bake at 350* for 30-35 min.
Other Websites for food storage recipes:
http://www.thefamily.com/recipes/foodstorageind.htm
http://www.simplyprepared.com/page7.html
http://waltonfeed.com/grain/y-rec/
http://www.nursehealer.com/recipes.htm
http://www.foodstorage.net/recipes.htm
Recipes using TVP
www.cookingvegetarian.com
www.vegsoc.org
www.vegweb.com
www.greeting4u.com
www.nursehealer.com
|
|
