recipes: Food Storage Hand-out

TIPS

Bean Tips

1 cup dry beans = 3 cups cooked

To prepare beans, cover with water, soak overnight or at least 8 hours. Discard water. Place beans in large pot and cover with fresh water. Bring to a boil, reduce heat and simmer 30 + minutes till beans are soft. Drain water. Beans are now ready for use.

Quick cook method: In a large saucepan combine 3 cups of water for every cup of dry beans. Bring to a full boil. Reduce heat and simmer 1 ½ - 2 hours until tender.

Pressure Cooker Method: Great time saver – follow manufacturer’s instructions.

Cooked and softened beans will store in fridge for several days or in the freezer up to 6 months. Freezing breaks down the starches in beans and makes them more digestible.

If you have old beans: try soaking them with baking soda to soften them. To 1 c. beans and 3 c. water add 2 t. soda. Soak overnight. Rinse them twice. Cover beans with 1 inch water and cook for 2 hours. Add more water if necessary or try cooking them in a pressure cooker.

Preparing dried lentils, split peas, barley and other grains. Lentils should be sorted, looking for rocks, and rinsed. These do not require soaking and cook in about 45 - 50 minutes.

Whole Wheat Flour Tips

Whole wheat flour is heavier than white flour and needs more leavening. In yeast breads, use more yeast or let it rise longer. In products leavened with baking powder, increase baking powder by 1 tsp. for every 3 cups of whole wheat flour. Recipes using baking soda do not need to be adjusted.

Add 1 t. lemon juice per 4 c. of whole wheat flour for higher rising.

Vitamin C helps sustain the leavening of bread during baking. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best. Use ½ t. of vitamin C crystals (powdered) or half of a 250mg tablet crushed added to liquids per 2-loaf recipe.

Meat Substitutes

Beef jerky chunks, dehydrated beef or canned beef chunks can be substituted for fresh stew beef in any recipe.

Dehydrated chicken or canned chicken breast can be substituted for fresh chicken in any recipe.

Textured Vegetable Protein (dehydrated soybean flakes) also known as TVP comes in various flavours: beef, chicken and ham. This can be substituted for meat in many recipes.

Wheat Meat is found on page 6.

Egg replacement = 1 T. Soy Flour + water = 1 egg

MAIN DISHES

Baked Beans

4 c. dried beans Soak beans overnight. Drain water. Next day cover beans with water and simmer till skins crack (30+ min., pressure cooker works great). Discard water. May freeze beans at this point then use them as needed.

To softened beans add:

1 onion, chopped 1 T. salt **

1 large can of tomatoes ½ c. brown sugar **

2 - 3 c. carrots, chopped ½ c. molasses **

1 can tomato paste ½ c. Bull’s Eye Original Sauce **

2 cups water ½ t. allspice

2 T. apple cider vinegar 2 t. dry mustard

1 T. Worcestershire Sauce 1 t. liquid Hickory smoke (or ½ c. bacon, cooked & crumbled)

Cook in crock pot on low for 6 hours (add water or tomato juice as needed). ** Add salt, brown sugar, molasses and Bull’s Eye sauce 1 hour before serving as they tend to harden beans over extended cooking times OR
Bake in oven @ 275 F for 8 hours (adding water or tomato juice as needed). OR
Bring to a boil; simmer on medium heat for 10 min., then transfer to Wonder Box. Leave 7-8 hours. Serves 8 – 10.

Bean & Rice Pilaf
2 ¼ c. water 2 c. corn
1 onion, chopped 1 c. rice, uncooked.
2 T. olive oil 1 ¾ c.dry kidney beans, soaked and cooked

¼ c. dry lentils or split peas sorted and rinsed (or 1 (15 oz) can kidney beans, drained
2 t. beef bouillon 1 c.salsa
1 t. chili powder
In a saucepan combine first five ingredients and bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer until lentils/split peas and rice are tender. Serves 6.

Burritos / Nacho Sauce

1 lb. hamburger (or 2 c. cooked Beef TVP) 2 T. taco seasoning

1 onion, chopped 1 T. chili powder

1 clove garlic, minced 1 t. cumin

2 cups refried bean flakes 1 t. salt

2 c. hot water (adjust for desired thickness)

1 large can tomatoes

1 can tomato paste

Fry hamburger, onion & garlic. Boil water with tomato paste and canned tomatoes. Add refried bean flakes and spices to hot water. Place meat and bean mixture in crockpot on low for 4-6 hours. Serve over nachos or in a soft tortilla shell with lettuce, green pepper, grated cheese, sour cream, guacamole and salsa.

Serves 8-10.

Soft Taco Shells

2 c. flour

1 c. cornmeal

1 t. salt

3 1/3 c. milk

2 eggs

Beat until batter is smooth. Cook in melted butter in fry pan like a pancake. Fill with Burrito Sauce & toppings.

Tortillas

3 c. flour Make a soft dough. Divide dough into 8 equal pieces. Roll each into

½ t. salt ball. Coat each ball with oil, let stand for 15 min. Press ball into flat, round

1/3 margarine cake and sprinkle each side with flour. Roll each cake out to 8” round on waxed 1 ½ c. water paper. Lift wax paper and flip each tortilla onto an ungreased griddle, medium heat, till ½ t. baking powder bubbles form on top. Flip & cook other side. Stack tortilla under dry cloth.

Makes 9 – 8” rounds.

Chicken a la King

2 c. cubed, cooked chicken (or substitute) 1 T. dried cilantro (opt)

1 c. mushrooms, sliced 1 t. basil

1 c. celery, chopped ½ t. thyme

1 small onion, diced ½ t. marjoram

1 can evaporated milk salt & pepper to taste

1 -2 c. water (adjust for thickness) ¼ c. flour

1 pkg. Cream chicken soup mix (or 2 can cream chicken soup)

Sauté celery & onion in small amount of butter. Add remaining ingredients and heat through. Cook until thick. Serve over rice, patty shells or baking powder biscuits. Serves 8.

Chili

4 c. dry beans Soak beans overnight. Drain water. Next day cover beans with water and simmer till skins crack (30+ min., pressure cooker works great). Discard water.

To softened beans add:

1 lb. hamburger 4 T. chili powder

2 cans tomatoes 1 t. pepper

2 green peppers, chopped ¼ t. hot pepper flakes

2 c. corn 1 T. cumin

1 clove garlic 1 T. salt

1 onion, chopped

Fry hamburger, onion & garlic. Add remaining ingredients and cook in crock on low 8 hours. Serves 8-10.

Cracked Wheat Patties

2 c. cooked Cracked Wheat

2 T. powdered milk

2 eggs

½ c. minced fresh onion or 2 T. dry

1 T. parsley

2 t. chicken bouillon

Seasonings of your choice - use any combination (garlic, fennel, basil, marjoram, sage, thyme etc.).

Mix well. Drop by spoonfuls onto hot skillet. Flatten. Cook like pancakes. Serves 4.

Cream Tuna on Toast

2 c. milk 1 can tuna

¼ c. flour 1 T. parsley

1 t. salt

Make white sauce with milk, flour, and salt. Add tuna and parsley, heat through. Serve over toast. Serves 4.

Macaroni & Cheese

6 c. macaroni, cook in salted water, drain. Add:

1 c. milk

¼ c. margarine

½ c. cheese powder

Mix all ingredients and heat through. Serves 6 – 8.

Rotini Casserole

1 lb hamburger (or 2 c. cooked Beef TVP)

6 c. Rotini, cooked and drained

2 cans tomato soup

1 can tomatoes

½ t. pepper

1 ½ c. grated cheese (optional)

Cook hamburger. Add cooked rotini, soup, tomatoes & pepper. Heat through. Serves 8 - 10.

If using cheese, place in 9X13 pan, top with grated cheese and bake @ 350 F for 30 min.

Shepherd’s Pie

1 lb. ground beef (or 2 c. cooked Beef TVP) 2 t. Worcestershire sauce

1 onion, chopped ½ t. salt

1 clove garlic, minced ¼ t. savory

2 c. green peas ¼ t. pepper

2 c. corn, cooked ¼ t. thyme

2 c. carrots, cooked ½ c. gravy powder + 3 c. water

3 c. pearl potatoes + 6 c. boiling water, reconstitute.

Fry beef, onion & garlic. Add remaining ingredients. Heat through till thick. Place in greased 9 X 13 pan. Top with prepared pearl potatoes. Bake 30 min. @ 350 F. Serves 8 – 10.

Stew

1 lb. stew beef (or 2 c.cooked substitute) ½ c. pot barley

1 clove garlic, minced 1 can diced tomatoes

1 onion, chopped 2 c. water

5 carrots, chopped 1T. dried cilantro

5 potatoes, cubed 1 t. Montreal Steak spice

1 c. green peas (opt) 1 t. salt

1 c. green beans (opt) 1 t. paprika

(Cornstarch paste to thicken if needed at end of cooking)

Sear meat in small amount of oil. Place all ingredients in crock pot on low for 6 hours. Can omit potatoes and serve over prepared mashed pearl potatoes instead. Serves 8 -10.

Palestine Stew

1 c. wheat 1 clove garlic, minced

1 c. lentils 1 T. parsley

1 lb. hamburger (or 2 c. substitute) 1 t. salt

1 onion, chopped onion ½ t. pepper

2 cans tomatoes

1 T. vinegar

1 T. brown sugar

½ c. ketchup

Soak the wheat and lentils overnight. Bring wheat and lentils to boil. Drain. Brown meat. Place all ingredients in crockpot on low for 6 – 8 hours. Serves 6.

Sweet & Sour Meatballs

Meatballs: Sauce:

1 lb. Hamburger (or 2 c. cooked substitute) 1 c. ketchup

½ c. bread crumbs 3/4 c. vinegar

1 egg 1 1/3 c. sugar

½ t. salt

½ t. Montreal steak spice

½ t. onion pwd

½ t. garlic pwd.

½ t. parsley

Shape meatballs & place in casserole. Cook sauce ingredients till thick. Pour sauce over meatballs and Bake @ 350 F. for 35 min. Serves 4 – 6.

Tuna Casserole

4 c. macaroni, partially cook and drain.

1 can tuna

2 cans cream of mushroom soup

2 cans milk

2 c. green peas

1, onion, sautéed in butter.

1 t. salt

½ t. pepper

1 ½ c. grated cheese

Combine all ingredients. Place in greased casserole dish. Top with grated cheese. Bake @ 350 F for 30 min.

Serves 6 – 8.

Wheat Chili
3 cups water 3 T. beef bouillon
2 cup whole wheat 1 T. chili powder
1 onion, chopped 1 t. brown sugar

1 green pepper, chopped 1 bay leaf

1 c. corn ½ t. basil
1 cup tomato sauce or canned tomatoes 1 t. ground cumin

1 clove garlic, minced ¼ t. hot red pepper flakes

Place all ingredients in crockpot and cook on high for 6-8 hours. Serves 4 – 6.

Wheat Meat

Take 4 cups of hard red wheat + 4 c. water and bring to a boil. Transfer to a ½ gallon thermos. Cover and let sit for at least 8 hrs (usually the next day). Drain the water and add:

1 onion, chopped 2 t. fennel
4 T. basil 1 t. marjoram

1 c. nuts 1 t. sage
2 cloves garlic, crushed 1 t. hot red pepper flakes (opt)
3 ½ T. salt

Mix and run through a meat grinder or 1/2 it and put it through a blender twice but meat grinder works better. Then add a little oil, brown in skillet and replace with meat in any recipe 1 to 1 ratio.

SOUPS

Bean and Bacon Soup

2 c. dry white beans } Soak beans overnight. Drain water. Next day cover beans with water and simmer 2 c. dry pinto beans } till skins crack (30+ min.). Discard water.

Place beans in crock pot and add:

8 c. water 1 T. salt

1 can diced tomatoes 1 onion, chopped

3 c. carrots, chopped 1 t. liquid Hickory Smoke or ½ c. bacon, cooked & crumbled

3 stalks celery, chopped

Cook in crockpot on low 8 or more hours. Serves 8 – 10.

Beef Barley Soup

1 lb. stew beef or ground beef (or substitute) 8 cups water

2 cans tomato soup 1 T. beef bouillon (Opt.)

1 can diced tomatoes 1 T. parsley

6 carrots, chopped 1 T. dried cilantro

2 stalks celery, chopped 1 t. salt

1 onion, chopped ¼ t. basil

1 c. green beans (opt) ¼ t. pepper

½ c. pot barley ¼ t. thyme

1 c. soup mix (opt)

Brown meat. Place all ingredients in crock. Cook on low 8 hours.

Chicken Vegetable Soup

2 c. cooked chicken, diced 1 clove garlic, minced

8 – 10 cups water 1 c. soup mix **

2 - 3 c. carrots, chopped ½ c. yellow split peas **

1 c. celery, chopped ½ c. rice **

1 c. green beans 1 t. salt

2 T. chicken bouillon (opt.) 1 t. basil

1 onion, chopped 1 T. dried cilantro

Place all ingredients in crock pot except **. Cook on low 8 hours. Add the** soup mix, split peas and rice last hour and half of cooking. Variation: Can substitute 3 c. dry egg noodles for split peas, rice and soup mix.

Cream Corn & Potato Chowder

4 large potatoes, cubed 3 cans creamed style corn

1 onion, chopped ½ c. bacon, cooked & crumbled or 1 t. Hickory Smoke

1 stalk celery, chopped 1 T. parsley

½ t. salt 1 t. chives

1 can evaporated milk ½ c. sour cream (opt)

1 can water

Cook potatoes, onion and celery in small amount of water till tender. Add remaining ingredients and heat through. Add 1 can water if needed. Stir in sour cream just before serving. Can substitute 1 c. pearl potatoes + 2 c. hot water for fresh potatoes. Serves 8.

Minestrone Soup

1 lb. hamburger or stew beef (or substitute) 8 - 10 c. water

1 onion, chopped 2 can tomato soup

1 clove garlic, minced 1 can diced tomatoes

1 c. dried beans, soaked overnight & cooked 1 T. salt

(Or 1 can red kidney beans, drained) ½ t. pepper

2 c. shredded cabbage (opt) ½ t. basil, thyme & cilantro each

2 c. carrot, chopped

2 c. macaroni

Brown meat, onion & garlic. Place all ingredients in crock pot. Cook on low 8 hours. Add macaroni 1 hour before serving. Serves 8 – 10.

Split Pea Soup
2 c. dry split peas 2 t. ham bouillon (or ham bone)

8 c. water 1 bay leaf
2 cup carrots, chopped 1 t. salt (if not using bouillon)
1 onion, chopped 1 can chunk ham

1 clove garlic, minced 2 stalks celery, chopped

Combine all ingredients except ham in a pot and bring to a boil. Simmer, covered 1 hour. Break up ham chunks and add to soup last 10 minutes. If desired, mash peas with a potato masher to break them up. (Split peas will break up by themselves if cooked longer). Serves 6.

SALADS

Best Bean Salad

Dressing:

1 T. parsley 1 can chickpeas, drained

½ t. basil 1 can kidney beans, drained

3 T. lemon juice 1 can 6-bean blend, drained

¼ olive oil 1 red pepper, chopped

1 T. white wine vinegar 1 yellow pepper, chopped

1 T. Dijon mustard 2 green onions, chopped

½ t. oregano

½ t. pepper

Combine dressing ingredients. Pour over beans and vegetables. Refrigerate and stir well before serving.

Serves 8 – 10.

Country Wild Rice Salad

1 c. wild rice, cooked 2 cans crabmeat

1 c. brown or white rice, cooked 4 T. lemon juice

1 can sliced black olives, drained 4 green onions, chopped

1 stalk celery, chopped 2 t. curry powder

½ c. sour cream ½ c. mayonnaise (or Miracle whip)

Mix all together and chill for several hours. Serves 8 – 10.

Marinated Bean Salad

2 c. rice, cooked. 1 t. oregano

1 can marinated bean salad, with liquid ½ t. pepper

1 can artichoke hearts, drained, chopped (opt.) 1 clove garlic, minced

1 tomato, chopped 1 t. parsley

4 green onions, chopped

Mix all ingredients together. Chill before serving.

Mexican Bean & Rice Salad
6 c. cooked rice
1 ¾ cup each: soaked and cooked dry kidney, pinto and black beans
(or 1 can each: kidney, pinto, black beans, drained & rinsed)
1 can corn, drained
½ c. green pepper
½ -1 (4 oz) can diced green chilies

Dressing:
1/3 c. olive oil
¼ c. cider vinegar
1 t. chili powder
½ t. cumin
½ t. garlic salt
½ t. hot pepper sauce

Combine dressing ingredients and set aside. In large bowl, combine rest of ingredients (rice can be warm but not hot). Pour dressing over and toss. Serve immediately or chill 1 hour before serving. Serves 6-8.

Rotini Pasta Salad

4 c. rotini, cooked & drained 2 green onion, diced

1 can baby corn, drained & chopped (other fresh vegetables as desired

1 can black olives

2 c. broccoli florets, chopped Creamy Caesar Salad Dressing

1 red pepper diced 1 c. milk

Toss all ingredients with creamy Caesar dressing. Add milk if it gets too dry. Chill. Serves 8 – 10+.

Tuna Macaroni Salad

4 c. macaroni , cooked & drained
1 can tuna
3 c. chopped vegetables (celery, green pepper, onion, cooked peas, carrots, broccoli, etc)
¼ t. pepper

1 t. salt

1 c. salad dressing (Miracle Whip &/or Mayonnaise)

1 c. milk

Toss all ingredients together. Add milk if it gets too dry. Chill. Serves 8 – 10.

5 Cup Salad

2 c. coconut 2 c. sour cream

6 c. marshmallows 1 can pineapple chunks, drained

2 cans mandarin oranges, drain & reserve juice

Set aside one can of drained oranges. Toss remaining ingredients together. Only use enough reserved orange juice to make a nice consistency so the salad isn’t too dry. Garnish top with remaining mandarin oranges. Chill. Serves 8 – 10.

BISCUITS

Baking Powder Biscuits

2 c. flour, sifted ½ t. cream of tartar

3 t. baking powder 2 t. sugar

¼ t. salt 1 egg, beaten

½ c. margarine 3/4 c. milk

Sift dry ingredients into bowl. Cut in butter. Make well in center and add milk and egg. Mix lightly with a fork. Turn dough onto floured board. Knead 12 times. Roll out to ¾ “ thick, cut with cookie cutter. Bake @ 450 F for 10 min.

Dumplings

2 c. sifted flour 1 egg, well beaten

1 t. salt 3 T. melted butter

4 t. baking powder 2/3 c. milk

¼ t. pepper

Sift dry ingredients. Add egg, butter, and enough milk to make a moist, stiff batter. Drop by teaspoons into boiling liquid. Cover and cook for 18 minutes. Makes 2 dozen dumplings.

Yorkshire Pudding

2 eggs ¾ c. milk

7/8 c. flour ¼ c. water

½ t salt

Blend in blender. Beat often till ready to bake. Spray muffin pan with non-stick spray then pour 1 t. oil in each muffin tin. Heat muffin tray and then add batter. Bake @ 400 F for 20 minutes. Yield: 1 dozen.

BREAKFAST FOODS

Pancakes

3 c. whole wheat flour 3 T. sugar

1 t. salt 3 T. cornmeal 3 t. baking powder 3 eggs

½ c. milk powder 3 c. water

1 ½ t. baking soda 3 T. oil

Sift dry ingredients. Beat eggs, water and oil. Add sifted ingredients. Mix and cook on hot, oiled griddle.

Serves 8.

Whole Wheat Waffles

Blend 2 - 3 minutes in a blender: Add to blender:
1 c. wheat kernels ¾ t. salt
1 c. milk ½ c. milk

2 eggs
1/3 c.oil

1 T. sugar

Blend another 2 minutes. Have waffle iron hot. Add right before cooking: 1 T. baking powder. Cook.

BREADS

Banana Bread

1/3 c. margarine 2 t. baking powder

2/3 c. sugar ½ t. baking soda

2 eggs ¼ t. salt

3 ripe bananas ¼ t. nutmeg

1 ¾ c. flour

Cream margarine and sugar. Add eggs and bananas. Sift dry ingredients and add to wet. Pour into greased loaf pan. Bake @ 350 F for 45 min. Yield: 1 loaf

Corn Bread # 1

2 c. water 3 ½ c. white flour

2 T. oil 3 T. sugar

1 c. cornmeal 3 ½ T. butter

1 ½ t. salt 2 t. yeast

Soften yeast in water and sugar. Add remaining ingredients and knead 25 minutes. Let rise double. Bake in greased loaf pan @ 350 F. for 35 minutes.

Corn Bread # 2

1 c. boiling water

1 egg

Add boiling water to cornmeal, salt and oil a little at a time to form a thick paste. Add in egg and baking powder. Mix till dough doesn’t stick to sides of bowl. Bake in greased loaf pan for 375 F for 20 minutes.

Corn Bread # 3

1 c. cornmeal 1 t. salt

1 c. flour 2 eggs

4 t. Baking powder 1 c. milk

¼ c. sugar ¼ c. oil

Stir dry ingredients together. Beat eggs, add oil and milk. Combine wet and dry ingredients only till moist. Pour into greased 9 X 9 baking pan. This is batter bread. Bake @ 425 F for 20-25 minutes.

Lynda’s 100% Whole Wheat Bread

1 2/3 c. warm water } (may need to adjust water depending on moisture content of wheat)

¼ c. sugar } Soften these 3 ingredients for 5 minutes till yeast foams.

1 ½ - 2 t. yeast }

2 T. olive oil

2 T. gluten

1 t. lecithin granules

1 lb of wheat kernels or 2 ¼ c. kernels ( = 3 ¾ c. whole wheat flour, this will vary, thus always weigh it)

1 t. salt

Add remaining ingredients to yeast mixture. Knead 15 -20 minutes. The dough may be a little sticky tacky at first but should shape up after 10 minutes. If not add a small amount of flour until it shapes up into a nice ball while kneading. Let rest for 1 hour. Oil counter and shape into loaf. Let rise double in warm oven for 45 - 60 minutes. Bake @ 350 F. for 40 minutes.

Yield: 1 loaf.

Calories: 2070

Sprouted Manna Bread (Sugar & Yeast Free)

2 c. of wheat sprouted

1 c. dates

1 c. raisins

1 t. cinnamon

½ t. cloves

1 T chopped nuts

whole wheat flour

Sprout the wheat (takes about 2-3 days). Soak wheat overnight. Drain. Place wheat on sprouter tray or in glass quart jar with holes in the lid. Rinse wheat kernels 3 times a day with fresh water several times a day. When the sprouts are about 1/2 to 3/4 the length of the grain they are ready to use. If the sprouts are ready and you are not store them in the fridge

Place the sprouted wheat in a food processer and whirr it until it is ground up and pasty. Add enough ground whole wheat flour until it is doughy. Add dates, raisins and spices and process a little more to mix. Form into small loaves or one larger loaf. Bake for a long time in a slow oven (300 degrees for about 2.5 hours) Here are some variations to give you some idea what you can do with it. Use your imagination and change this thing to suite your own tastes.

VARIATIONS:

Apple-Orange:

1 cup dried apples plus 1 T. concentrated orange juice,

1 1/2 c. raisins

1 t. cinnamon.

Multigrain: Sprout multigrain mix. Use with above recipe in place of wheat sprouts or simply make a simple bread by adding 1 teaspoon salt and enough flour to make the dough.

Herbed Multigrain: Add fresh rosemary (3-6 tablespoons) to plain multigrain or wheat sprouted bread

Basil Dried Tomato. Make dough from wheat or multigrain add 1 t salt and dried tomatoes and basil.

50 % Whole Wheat Bread

½ c. water }

1T. yeast } Let sit for 5 minutes till yeast foams

1 t. sugar }

******************

2 ½ c. warm water

1/3 c. oil

1/3 c. honey (or 2/3 c. sugar)

3 1/3 c. white flour

3 1/3 c. whole wheat flour

1 t. salt

Soften yeast with water and sugar. Add the remaining ingredients to the yeast mixture. Knead 20 – 30 minutes. Let dough rest for 30 minutes. Turn out onto oiled surface and shape into loaves. Let rise double and bake @ 350 F for 40 minutes. Yield: 2 loaves

Whole Wheat Bread

3 c. warm water ½ c. milk powder

2 T. oil 7 – 8 c. whole wheat flour

½ c. brown sugar 2 t. salt

1 T. yeast

Mix water, oil, sugar and yeast together. Let sit 5 minutes. Mix milk powder, flour and salt together. Add to yeast mixture and knead till smooth and elastic, about 30 minutes. Let rest 40 minutes. Shape into 3 loaves and allow to rise double in size. Bake @ 375 F for 40 minutes.

Yeast Free Whole Wheat Bread # 1

3 c. whole grain flour

2 ½ c. water

1 T. baking powder

1 T. oil

Combine all ingredients and mix well. Bake in greased loaf pan at 375 F for 50 minutes. Let cool in pan for 1 hour. Do not cut until bread is cool.

Yeast Free Whole Wheat Bread # 2

3 c. whole grain flour

2 ½ c. milk or water

1 T. oil

1 T. sugar

2 t. vinegar

1 t. baking soda

¼ t. salt

Combine all ingredients and mix well. Bake in greased loaf pan at 375 F for 50 minutes. Let cool in pan for 1 hour. Do not cut until bread is cool.

Zucchini Bread

3 eggs 1 t. baking powder

½ c. oil 1 t. baking soda

2 c. sugar 1 t. salt

3 c. zucchini, shredded 1 t. nutmeg

2 t. vanilla 1 t. cinnamon

3 c. flour 1 c. chopped pecans

Add options #1 or #2 below:

Option # 1:

1 ½ c. raisins, 2 t. cinnamon and 1 t. allspice

Option # 2:

1 ½ c. chocolate chips and ¼ c. cocoa powder

Beat wet ingredients. Add dry ingredients and options #1 or #2 and mix well. Pour into 2 greased bread pans. Bake @ 350 F for 45 min.

COOKIES

Chocolate Chip Oatmeal Cookies

1 c. margarine 2 c. oatmeal

2 c. brown sugar 2 c. chocolate chips

2 eggs 2 t. baking soda

1 t. vanilla 1 t. baking powder

2 c. flour 1 t. salt

1 c. coconut

Cream butter, sugar, eggs and vanilla. Sift dry ingredients and add to wet. Bake @ 350 F for 8 min.

Chocolate Haystacks

2 c. sugar 2 ½ c. oats

½ c. milk 1 c. coconut

¼ butter 4 T. cocoa

¼ c. peanut butter 1 t. vanilla

Boil sugar, milk, butter and peanut butter. Add dry ingredients. Drop on wax paper and cool.

Molasses Cookies

2 ½ c. flour ¾ c. margarine

2 t. baking soda ¾ c. sugar

1 t. cinnamon 2/3 c. molasses

1 t. ginger ¼ water

½ t. allspice 1 egg

¼ t. nutmeg

¼ t. salt

Sift dry ingredients. Beat margarine, sugar, molasses, water and egg. Stir in flour mixture. Cover and chill 2 hours. Shape heaping tablespoon of dough into balls, roll in sugar. Place on greased baking sheet. Bake @ 350 F for 10 - 12 min.

Oatmeal Cookies

2 c. brown sugar 1 t. salt

1 c. margarine 1 t. baking powder

3 eggs 1 t. baking soda

1 T. vanilla 1 T. cinnamon

¼ c. milk ½ t. allspice (optional)

2 c. flour 3 c. oats

Cream sugar and margarine. Add milk, eggs and vanilla, beat well. Sift dry ingredients. Add to sugar mixture. Stir in oats and raisins gently. Bake @ 350 F for 8 min.

Peanut Butter Cookies

1 c. margarine 1 c. peanut butter

1 c. white sugar 2 t. baking soda

1 c. brown sugar ¼ t. salt

2 eggs 2 ¼ c. flour

Cream margarine and sugar. Add eggs and beat. Add peanut butter and mix. Sift dry ingredients and add. Roll into balls and press flat with fork. Bake @ 350 F for 10 min.

Raisin Cookies

2 c. raisins 4 c. flour

1 c. water t. baking powder

1 c. margarine 1 t. baking soda

2 c. sugar 1 t. salt

3 eggs 1 t. cinnamon

2 t. vanilla ¼ t. nutmeg

1 c. nuts (opt) ½ t. allspice

Boil raisins in water. Cool. Set aside. Cream butter and sugar. Beat in eggs, vanilla, and nuts. Sift and add dry ingredients alternately with raisin water. Fold in raisins. Drop by spoonful onto greased cookie sheet. Bake @ 350 F for 10 min.

Whole Wheat Chocolate Chip Cookies
1 c. margarine 3 c. whole wheat flour
¾ c. sugar ½ t. baking soda
¾ c. brown sugar, packed ½ t. salt
2 eggs 2 c. chocolate chips

¼ cup water ½ c.nuts (opt)
2 T. milk
1 t. vanilla

Mix first 7 ingredients together just until combined. (Shortening will be in small lumps.) Mix dry ingredients together and blend into shortening mixture just until combined. Add chocolate chips and nuts. Drop by tablespoons onto ungreased cookie sheet. Bake at 350° for 10-12 minutes. Makes 3 dozen.

Variation: Chocolate Chip Bars:
Add ½ tsp baking powder and increase milk to ¼ cup. Press into ungreased 9X13 pan. Bake at 350° for 25 minutes.

DESSERTS

Apple Bread Pudding

7 slices day old bread, cubed 2 cans water

1 c. dried apple slices, diced 2/3 c. sugar

3 eggs 1 t. vanilla

1 can evaporated milk 1 t. cinnamon

1/3 c. chopped pecans Maple syrup

Beat eggs and sugar. Stir in rest of ingredients except syrup. Bake @ 350 F for 45 minutes. Serve with maple syrup.

Apple Crisp

3 c. dried apple slices (soften in 2 c. hot water) 3 c. dried rhubarb (soften in 2 c. hot water)

½ c. sugar + 1 T. cornstarch ½ c. sugar (if adding rhubarb) + 1 T. cornstarch

Topping:

1 c. brown sugar 1 t. cinnamon

1 ½ c. oats ½ t. ginger

½ c. flour ½ c. chopped pecans

½ c. margarine

Place apples and rhubarb in greased 9 X 13 pan. Mix topping ingredients to crumbs. Sprinkle over fruit. Bake @ 350 F for 45 minutes.

Apple Pie

3c. dried apple slices (soften in 2 c. hot water)

1 c. sugar 2 T. cornstarch

1 t. cinnamon ¼ t. ginger

½ t. vanilla ¼ t. nutmeg

Mix all ingredients. Cook over heat till thick. Place in prepared pie crust. Top with crust. Seal. Bake @ 400 F for 45 minutes.

Pie Crust

2 ½ c. flour 1 c. cold margarine

1 t. salt 6-8 T. ice water

Combine flour and salt. Cut in butter until crumbs. Sprinkle with water 1 T. at a time. Stir with fork to form dough. Divide in half. Roll half out on floured surface. Fit in 9” pie plate. Roll other half. Place over filling. Seal and bake.

Boiled Raisin Cake

2 c. raisins } Cover raisins with water. Boil 10 minutes. Strain juice and reserve

1 c. raisin juice } 1 cup. Cool. Add soda.

2 t. soda }

1 c. margarine 3 c. flour

2 c. brown sugar 2 t. cinnamon

4 eggs ½ t. salt

2 t. vanilla 1 t. allspice

Beat margarine, sugar, eggs and vanilla. Sift flour, cinnamon, salt and allspice. Alternately add flour and raisin juice mixing after each addition. Add raisins. Pour in 9 X 13 greased pan. Bake @ 325 F for 35-40 minutes.

Bread Pudding

5 eggs 7 slices day old bread crusts, cubes

1 c. sugar ¼ salt

1 can evaporated milk ½ c. coconut

1 can water 1 T. cinnamon

1 t. vanilla ½ c. raisins

Beat eggs and sugar well. Add rest of ingredients. Toss together. Place in 9 X 13, greased pan. Bake @ 350 F for 40 minutes.

Butter Tarts

1/3 c. butter ½ t. vanilla

½ golden syrup ¼ t. salt

½ c. brown sugar 1 egg

½ c. raisins

Melt butter and add all ingredients except egg. Cool. Beat egg slightly and add to raisins mixture. Line 12 muffin tins with pastry (see Apple pie recipe for double pie crust). Pour into pastry lined tins. Bake @ 350 F for 20 – 30 minutes.

Carrot Cake

2 – 3 c. grated carrots 1 t. cinnamon

1 T. lemon juice ½ t. allspice

2 c. sugar 1 t. salt

1 c. margarine 2/3 c. pecans, chopped

4 eggs 2 t. baking powder

2 t. vanilla 1 t. baking soda

2 c. flour 1 orange, pureed (opt)

Cream butter and sugar. Add eggs and beat. Add remaining ingredients. Pour batter into greased bundt pan. Bake @ 350 F for 55 min.

Chocolate Cake # 1

2/3 c. melted margarine 1 T. baking powder

2 c. white sugar 2 t. baking soda

2 eggs 2/3 c. cocoa

2 2/3 c. flour 2 c. boiling water

1 t. salt

Beat margarine, sugar, and eggs. Add rest of ingredients, ending with water. Pour into 9 X 13 greased pan. Bake @ 350 F for 25 – 30 min.

Chocolate Cake # 2

3 cups whole wheat flour 2 eggs

½ c. cocoa 1 c. oil

2 cups sugar 1 c. buttermilk

1 t. salt 1 t. vanilla

1 t. baking soda

1 T. baking powder Boil 1 c. water

In blender mix wet ingredients except water. Sift dry ingredients. Add dry ingredients to wet ingredients. Add boiling water. Pour into 9 x 13 pan. Bake @ 350 F for 45 minutes or till cake pulls away from sides of pan.

Chocolate Frosting:

1/2 c. margarine
2/3 c. cocoa
3 c. icing sugar
1/3 c. milk
1 t. vanilla

Melt butter. Stir in cocoa. Alternately add icing sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Fluffy Gingerbread Cake

2 c. flour ½ c. butter

1 ½ t. baking soda ½ c. brown sugar

½ t. salt 2 eggs

1 t. ginger ¾ c. molasses

1 t. cinnamon 1 c. boiling water

½ t. cloves

Mix altogether. Pour into 9 X 13 pan. Bake @ 350 F for 20 – 25 minutes.

Raisin Squares

Base: 1 c. butter Filling: 2 c. raisins

½ c. brown sugar 2 c. boiling water

1 egg ½ c. brown sugar

2 c. flour 2 T. cornstarch

2 t. baking powder 3 T. lemon juice

½ t. vanilla

Mix butter, sugar, egg, flour, and baking powder to crumbs. Press half of mixture in 8 X 10 pan.

Filling: Boil raisins in water. Add remaining ingredients. Cook till thick. Pour over crust. Sprinkle remaining crust over top of filling. Bake @ 350 F for 40 min. Optional base: 1 c. flour, 1 t. baking soda, 1 c. oats, ¾ c. brown sugar, 1 c. butter.

Rice Pudding

3 eggs 1 t. cinnamon
2 T. honey ½ t. nutmeg
6 T. sugar ½ t. vanilla
2 c. milk ½ c. raisins
4 c. cooked rice ½ t. salt

Beat eggs. Add rest of ingredients. Place in a 2-quart casserole dish. Bake at 325° for 45 minutes.

Whole Wheat Brownies

3/4 c. oil 2 c. whole wheat flour
2 c. sugar 1 t. baking powder
4 eggs ½ t. salt
1 c. applesauce ½ t. baking soda
2 t. vanilla ½ c. cocoa

Cream oil and sugar. Add eggs, applesauce, and vanilla. Add flour, baking powder, salt, baking soda, and cocoa and mix well. Pour in a greased 13X 9 pan. Bake at 350 for 35-40 minutes. You can add chocolate chunks, fruit, or nuts for variety. NOTE: If you have a grain mill, grind your wheat on the finest setting. They are more like a cake than a brownie, but are still good.

Frosting:
1/2 c. melted margarine
2 T. cocoa
2 c. icing sugar
1 t. vanilla
Mix with milk to spreading consistency.

Whole Wheat Snack Cake - no frosting

½ c. oil 1 ½ c. sugar

2 eggs 2 T. cocoa

2 c. applesauce 2 c. whole wheat flour

½ t. cinnamon

Topping: ¾ t. baking soda

2 T. sugar ½ t. salt

½ c. chocolate chips

½ c. chopped nuts

Beat wet ingredients. Add sifted dry ingredients and mix well. Pour batter into 9X13 greased pan. Sprinkle with topping. Bake @ 350 F for 35 to 45 minutes.

DESSERT SAUCES

Caramel Sauce

1 c. brown sugar 2 T. butter

¼ c. evaporated milk 2 T. corn syrup

Cook over medium heat. Do not boil.

Hot Fudge Sauce

1 ½ c. sugar ½ t. salt

½ c. brown sugar 1 can evaporated milk

¾ c. cocoa 2 T. butter

¼ c. flour 1 c. water

2 t. vanilla

Combine all ingredients except vanilla. Cook over medium heat stirring constantly until mixture boils. Cook 5 minutes. Cool. Stir in vanilla.

MUFFINS

Aunt Ruby’s Whole Wheat Gems

1 ½ c. sugar 3 c. whole wheat flour

½ c. margarine ½ c. white flour

2 eggs 2 t. baking soda

2 c. buttermilk (2 c. milk + 2T. vinegar) ½ t. salt

Cream butter and sugar. Add remaining ingredients. Bake @ 350 F for 25 min. Yield: 2 dozen.

Banana Muffins

¼ c. margarine 1 ½ c. flour

1 c. sugar ½ t. baking soda

2 eggs 1 t. baking powder

½ c. milk ¼ t. salt

3 mashed bananas

Cream butter and sugar. Add eggs, milk, bananas and beat. Add sifted dry ingredients.

Bake @ 350 F for 18 min. Yield: 1 dozen.

Cinnamon Apple Muffins

1 ½ c. oats } Combine

2 c. boiling water}

¼ c. honey 2 c. flour

¼ c. applesauce ¾ c. brown sugar

2 eggs 1 ½ t. baking powder

3 T. margarine 1 t. baking soda

1 t. vanilla 2 apples chopped (or 1 c. dried apples slices, reconstituted)

1 t. cinnamon

Combine oats and water. Let sit. Add rest of ingredients. Mix well. Bake @ 350 F for 25 min.

Whole Wheat Muffins

2 c. whole wheat flour 1 c. milk

1 c. brown sugar ½ c. melted margarine

¼ t. salt 1 egg

1 t. soda 1 t. vanilla

Mix dry ingredients together in a medium-sized bowl. In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 375 F for 15 minutes.

MIXES

Taco Seasoning Mix

6 t. chili powder

5 t. paprika

4 ½ t. cumin

3 t. onion powder

2 ½ t. garlic powder

¼ t. cayenne pepper

Mix all ingredients together and store in a glass pint jar. 2 T. of this mix equals 1 pkg. of purchased taco seasoning mix.

DRY PACK RECONSTITUTION LIST*

DRY PACK FOODS	AMOUNT	WATER	INSTRUCTIONS	YIELD
Apple Granules	1 cup	3 cups	Add boiling water and let set for 15 minutes.	3 cups
Apple Slices	1 cup	1 ½ cups	Add boiling water and let set for 15 minutes.	2 cups
Apricots	1 cup	2 cups	Add water and let soften.	1 ½ cups
Beets	1 cup	3 cups	Add water and let soften.	2 ½ cups
Bell Peppers	1 cup	1 ½ cups	Add water and let soften.	2 cups
Butter	1 cup	¼ cup	Add water to make paste until desired consistency, then chill.	¾ cups
Buttermilk	1 cup	1 ½ cups	Add cold water into mil. Blend with whisk. Sit for 3 hours in fridge.	2 ½ cups
Cabbage	1 cup	2 ½ cup	Add water and let set for 30 minutes or until soft.	2 cups
Carrots	1 cup	2 cups	Simmer in water for 15 minutes or until tender. Add ½ teaspoon of sugar.	2 cups
Celery	1 cup	1 cup	Same as above. If it does not hydrate well, blend in blender.	2 cups
Cheese Powder	1 cup	1/3 cup	Add water for paste until desired consistency + a bit of butter.	2/3 cups
Cocoa, Hot	¼ cup	¾ cup	Add hot water and blend until smooth.	1 cup
Cocoa, Hot	1 ¼ cup	1 quart	Add hot water and blend until smooth.	1 quart
Corn	1 cup	3 cups	Add water and let stand overnight.	2 cups
Dates	1 cup	1 cup	Add water and let stand overnight.	1 1/3 cups
Egg Mix	2 Tbls	2 ½ tsp	Add water for paste until desired consistency.	1 egg
Egg Mix	¼ cup	¼ cup	Add water for paste until desired consistency.	2 eggs
Egg Whole Powder	2 Tbls	2 1//2 tsp	Add water for paste until desired consistency.	1 egg
Egg Whole Powder	¼ cup	¼ cup	Add water for paste until desired consistency.	2 egg
Egg White Powder	1 tsp	2 Tbls	Add water then whip.	1 egg
Fruit Drink Mix	1 cup	2 quarts	Add cold water and mix well.	2 quarts
Fruit Blend	1 cup	1 ½ cup	Add water and let sit until soft.	1 ½ cup
Gelatin	1 cup	4 cups	Add 2 cups boiling water to dissolve, then 2 cups cold water and chill.	4 cups
Green Beans	1 cup	3 cups	Add water + sugar. Let sit for 30 minutes then simmer until tender.	2 ½ cups
Lemon Juice Powder	1 tsp	3-4 tsp	Add water and stir.	4 tsp
Margarine	1 cup	2 Tbls	Add water for paste. Stir until smooth. Add a bit of oil. Chill.	¾ cup
Milk	1 cup	4 cups	Add water for paste, gradually, till all is mixed then chill.	4 cups
Onions	1 cup	1 cup	Add water and let set until soft.	1 ½ cups
Onions, Minced	1 cup	1 ½ cups	Add water and let set until soft.	2 cups
Peach Slices	1 cup	2 cups	Add water and let set until soft.	2 cups
Peanut Butter	10 Tbls	Oil & Salt	Make a paste with 8 tsp. oil & 2/3 tsp. salt, stirring until blended.	1 cup
Peas	1 cup	2 ½ cups	Add water + ½ teaspoon sugar and let set until soft	2 ½ cups
Potato Dices	1 cup	3 cups	Add hot water and let set for 15-30 minutes.	2 cups
Potato Granules	1 cup	5 cups	Add hot water while stirring constantly. Cover & let sit for 10 minutes.	5 cups
Potato Pearls	1 cup	2 cups	Add hot water. Stir until mixed. Cover & let sit for 10 minutes.	2 cups
Potato Slices	1 cup	2 cups	Add hot water and let set for 15 to 30 minutes.	2 cups
Pudding, Chocolate	1 ½ cups	2 2/3 cups	Add water and stir until smooth. Chill 15 minutes.	Serves 4
Pudding, Vanilla	1 cup	2 cups	Add water or milk for richer flavor. Stir until smooth. Chill 15 minutes.	Serves 4
Sour Cream	1 cup	6 Tbls	Make a paste. Blend until smooth. Refrigerate.	¾ cup
Spinach Flake	1 cup	1 ½ cups	Add to boiling water until soft, about 3 minutes.	1 cup
Tomato Powder	1 cup	1 ½ cup	Add water for paste until desired consistency mixing until smooth.	1 ¼ cup

*Copied by permission from the author, Shanna L. Christ, from her book Menu’s At A Glance,

September 20, 2008.

Lynda's 14 Day Rotating Menu
WEEK 1	SUNDAY	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY
Breakfast	Oatmeal	3 Grain Cereal	Pancakes	Oatmeal	Cream of Wheat	Pancakes	Oatmeal
Lunch	Peanut Butter & Jam Sandwiches	Muffins	Salad	Peanut Butter & Jam Sandwiches	Ichiban Noodles	Muffins	Peanut Butter & Jam Sandwiches
Dinner	Sheppard's Pie	Bean & Bacon Soup	Spaghetti & Sauce	Chicken Ala King & Rice	Burritos & Soft Tacos	Beef Barley Soup	Tuna Casserole
Snacks	Dried Fruit Popcorn	Canned Fruit Homemade Cookies	Dried Fruit Popcorn	Canned Fruit Homemade Dessert	Dried Fruit Popcorn	Canned Fruit Homemade Cookies	Dried Fruit Popcorn
WEEK 2	SUNDAY	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY
Breakfast	3 Grain Cereal	Pancakes	Oatmeal	Cream of Wheat	Pancakes	Oatmeal	3 Grain Cereal
Lunch	Split Pea Soup	Peanut Butter & Jam Sandwiches	Muffins	Peanut Butter & Jam Sandwiches	Cream Tuna on Toast	Peanut Butter & Jam Sandwiches	Muffins
Dinner	Beef Stew & Mashed Potatoes	Chicken Vegetable Soup	Rotini Hamburger Casserole	Baked Beans **	Sweet & Sour Meatballs	Minestrone Soup **	Macaroni & Cheese
Snacks	Canned Fruit Homemade Dessert	Dried Fruit Popcorn	Canned Fruit Homemade Cookies	Dried Fruit Popcorn	Canned Fruit Homemade Dessert	Dried Fruit Popcorn	Canned Fruit Homemade Cookies


** Alternate Soup Recipes: Corn & Potato Chowder, Tomato Soup
** Alternate Bean Recipes: Chili, Bean & Rice Pilaf
** Alternate Stew: Palestine Stew
Alternate Salads: Marinated Bean Salad, Best Bean Salad, Country Wild Rice Salad, Rotini Pasta Salad, Mexican Bean & Rice Salad, Tuna Macaroni Salad, 5 Cup Salad

recipes

Wednesday, May 5, 2010

Food Storage Hand-out

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