Saturday, January 31, 2009

Breads; Whole Wheat Bread Recipe

This recipe makes 5 loaves. When cut in half, makes 3 loaves. (8 1/2 X 4 1/2 X 2 1/2.)
Use an electric mixer or knead by hand.
(Mix in bowl until flour is wet:)
* 5 1/2 C hot tap water (140 degrees F)
* 1/3 C honey
* 5 C whole wheat flour
* 1/2 C Gluten Flour
Add and mix for 15 seconds:
* 3 T dry yeast
* 2/3 C oil (olive or vegetable)
* 3 T lemon juice or 50 mg. ascorbic acid (Vit. C)
* 1 T salt

Continue adding flour (about 7 to 9 cups) until dough forms a ball and does not stick
to sides or bottom of bowl. Knead with an electric bread mixer for 6 minutes or by
hand about 10 minutes (300 kneadings).
With oil on your hands remove the dough from bowl and form into loaves. Before
placing loaf size dough into pan, fold and pound with side of fist a few times to get air
bubbles out and to make a tighter and more elastic-like loaf. Make a tight ball-shape
loaf and put in center of greased bread pan then place in a 125 degree oven or let
rise on countertop until double in bulk. Turn oven up to 350 degrees and bake for
about 30 minutes or until top and bottom crust are brown. Place on wire rack to cool.
Store in plastic bags.

Vegetable Dishes; Gratin Of Four Onions Recipe

* 1/2 pound shallots, chopped
* 1 large yellow onion, halved lengthwise and sliced thin
* 2 bunches leeks (about 3 pounds) tops discarded, halved lengthwise, washed well
and chopped
* 2 cloves garlic, minced (large cloves)
* 3 tablespoons unsalted butter
* 1 pound small white onions, skinned, with ends cut off
* 2 cups heavy cream
* Salt and pepper to taste
* Grated Swiss cheese or Gruyere (not sure of KLP availability)


In large skillet, cook shallots, yellow onion, leeks and garlic in butter over moderately
low heat, stirring, until onions are softened; add small white onions, and cook
mixture, stirring, until small onions are almost tender. Stir in cream, bring to boil and
simmer mixture until cream has thickened. Season with salt and pepper, and stir in
parsley. Onions may be prepared up to this point several hours in advance and kept
covered loosely. Spoon mixture into buttered 1 1/2- to 2-quart baking dish, sprinkle
grated cheese lightly over top and bake in oven at 475°F for 15 to 20 minutes or until
cream is bubbling around edges and cheese is melted. Serve immediately. Serves 8


Rice milk is a good substitute for milk in coffee drinks.
* 2/3 c. hot rice
* 3 c. hot water
* 1/3 c. cashews
* 1 tsp. vanilla
* 1/2 tsp. salt
* 2 tbsp. honey

Blend all ingredients, chill and serve. Servings: 4.

Main Dishes;Whole Wheat Chili Recipe

* 2 cups cooked wheat (soak wheat overnight, drain. Add 4 cups water, 1 tsp. salt,
boil 15 minutes or until tender.)
Add all of the following you can:
* 1 lb ground beef (or substitute meat substitute)
* 1 chopped onion
* 1 cup chopped celery
* 1 tablespoon green pepper
* 1 10 oz can of tomato soup (or use 1 cup water and 1 cup tomato powder)
* 1 teaspoon chili powder

Cook hamburger then add other ingredients, stir occasionally or bake in casserole at
350 degrees F for 20 minutes.

Fried Hominy Grits Recipe

* 3 cups water
* 3/4 teaspoon salt
* 1 cup hominy grits
* 3 tablespoons corn meal
* 3 tablespoons fat (Animal fat or vegetable cooking oil.)

Boil 3 cups of water; add salt. Gradually stir hominy grits into rapidly boiling water.
Cook about 1 hour over hot water stirring occasionally. Pour hominy into greased 1
quart loaf pan. Place in refrigerator until cold.
Cut into slices about 1/2 inch thick and dip into corn meal.
Heat fat in skillet. Cook hominy slices in hot fat until brown on each side. Serve piping
hot with syrup or honey. Makes 8 slices.

Rice Dishes; RICE MILK

*4 cups hot/warm water
*1 cup cooked rice (I've used white or brown)
*1 tsp vanilla


Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes,
then without shaking pour the milk into another container ( I use an old honey jar)
leaving most of the sediment in the first container. This makes about 4 - 4 1/2 cups.
Notes: When I have used cold water and the rice was taken out of the refrigerator, it
just doesn't come out that well. I don't know why but its best to use warm water and
warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it
set longer than 30 minutes (overnight) without it making a difference.


2 C rice
4 C water

rinse rice to clean - pour 4 C boiling water over rice & let soak for 1-2 hours - blend 1
C soaked rice with 2 1/2 C water (can be cold water) - blend rice to a slurry (not a
smooth liquid) - pour into a pot & repeat with rest of rice - bring to a boil & then
reduce heat & simmer for 20 minutes - line colander with nylon tricot or a few layers
of cheesecloth - put bowl under colander - pour rice mix in colander - another 1 C of
water (or less or more) can be poured over the rice to get out more milk - press with
the back of a spoon - twist nylon & squeeze out as much milk as possible this milk is
very plain and can be flavored with oil, vanilla, salt, etc.


rinse 2 cups of rice (to clean it) pour 4 cups of boiling water over rice and let it soak
for 1-2 hours
blend 1 cup of soaked rice with 2 1/2 cups of water (can be cold water)
Blend rice to a slurry, not a completely smooth liquid. Pour into a pot & repeat with
the rest of the rice. Bring to a boil & then reduce to low heat simmer for 20 minutes.
Line colander with nylon tricot or a few layers of cheesecloth. Pour rice mixture into
colander with a bowl under colander. Another 1 cup of water (or less or more) can be
poured over the rice. Press with the back of a large spoon twist nylon & squeeze out
as much liquid as possible.

Hominy and Cheese Timbales Recipe

* 2 cups drained, canned hominy
* 2/3 cup grated cheese
* 2 beaten eggs
* 3/4 teaspoon salt * Dash pepper
* 2 teaspoons chopped green pepper * 2 teaspoons chopped pimiento
* 3 tablespoons minced parsley * 1 cup scalded milk


Combine all ingredients well. Turn into individual baking dishes.
Place in pan of hot water and bake in moderate oven (350 F). 1/2 hour
Unmold and serve with cheese,tomato, or spanish sauce. Serves 6.

Thursday, January 29, 2009

Corn Fritters Recipe 2

Ingredients for Corn Fritters
* 1 tablespoon melted vegetable shortening
* 1 can crushed corn
* 1 cup flour
* 1 teaspoon baking powder
* 2 teaspoons salt
* ¼ teaspoon white pepper
* 3 tablespoons milk

1. Put corn into bowl, add vegetable shortening, salt, pepper, flour, baking powder,
and milk.
2. Mix well and drop in spoonfuls on a vegetable shorteninged griddle.
3. Fire brown on both sides.
4. These fritters are a palatable accompaniment to roast chicken. 5. Sufficient for
twelve fritters.

Whole Rice With Peas Recipe

* 1 cup uncooked natural rice
* 3 cups hot water
* 3 cups cooked new peas
* 2 tablespoons vegetable butter
* 4 teaspoons flour
* 1/3 cup milk

1. Wash the rice thoroughly, drain, add the hot water and let boil gently until the
water is evaporated and the rice looks dry; then cover, and set on the edge of the
stove to steam for 15 minutes. 2. Rub the butter and the flour together in a small
saucepan, add the milk, and stir over the fire until smooth.
3. Add the cooked rice, and mix with a fork; then add the cooked new peas, mix
lightly, put into the oven in a covered dish until hot through, and serve.

Baked Oatmeal Breakfast Treat Recipe

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.
Denise times the recipe by 1 1/2 for a 9 by 13 inch pan.

Wednesday, January 28, 2009

Green Bean Casserole Recipe

3 cans French style green beans (drained)
1 medium onion (diced small)
2-3 drops Tabasco sauce
1 small bag almonds
1 can cream of mushroom soup
1 small can water chestnuts
8 oz. cheddar cheese
1 can French fried onions

Mix Tabasco sauce into soup. Mix water chestnuts with green beans. In a 9X13"
baking dish, layer green beans, then onions, then top with soup mixture. Sprinkle
almonds on, then cheese. Top with French fried onions and bake in a preheated 350°F
oven for 25 minutes.

Browned Rice

Makes 6-8 servings
* 1 cup rice
* 1/4 cup shortening
* 1/4 cup chopped onion, meat, celery, or other vegetables
* 1 tsp salt
* 3 1/2 cups water

Heat shortening in a skillet. add rice. Cook, stirring constantly, about 10 minutes or
until lightly browned. Add vegetables and continue cooking 2-3 minutes. Add salt and
water. Simmer over low heat 20 to 25 min. or until rice is tender and excess liquid
has evaporated.

Whole Wheat Pancakes

* 3 cups whole wheat flour or substitute one cup with white flour. * 2 to 3 tablespoons
* 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.


This recipe calls for lots of ingredients. As some of these items might be hard to find
at times, you can consider all the items below the vanilla as optional. Make up the
volume of what you don't have with extra rolled oats. However, it is much better with
everything. This recipe can stand lots of substitutions.

* 10 cups rolled oats * 1 1/2 cup brown sugar, packed * 1 1/2 cup water
* 1 1/2 cup vegetable oil * 1/2 cup honey
* 1 1/2 teaspoon salt * 2 teaspoons cinnamon * 3 teaspoons vanilla
* 1 cup wheat germ * 1/2 lb. shredded coconut * 2 cups raw sunflower seed * 1 cup
sesame seeds
* 3 cups chopped almonds, pecans, walnuts or a combination of all of them. * 1/2 cup
molasses (If you are going to sub. here, add same amount of sugar or honey.) *
Raisins, if desired

Mix dry ingredients. In another pan combine the brown sugar, water, oil, honey,
molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved but do not boil.
Pour syrup over the dry ingredients and stir until well coated. Place in pans or sheets.
Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer if you want it
crunchier. This keeps 6 months. Makes 20 cups.

Tuesday, January 27, 2009

Kids Recipes; Play Dough

* 2 cups flour
* 1 cup salt
* 1/2 cup corn starch
* 1 Tablespoon oil
* 1 Tablespoon alum (You must have this if it is to hold up.)
* 2 cups water

Combine all the ingredients, mix well, cook it, then knead it. After it is done, store it
in plastic bags. You can color all or small parts of it with food coloring.

Wheat/wheat berries recipes; Chinese Fried Wheat

Makes 8 servings
* 1 cup cracked wheat ( strain out flour before cooking)
* 2 1/2 cups water
* 1/2 tsp salt
* 3 Tbsp vegetable oil
* 1 beaten egg
* 1 onion, minced
* 1/4 cup celery, diced
* 2 Tbsp soya sauce or to taste
* bacon or ham

Bring wheat, water an salt to a boil and cook for 20-30 minutes. Put in a strainer and
drain off thick liquid (save for gravy). Wash wheat with cold water to make it fluffy.
Press wheat to remove all moisture possible. Set aside. Heat 1 Tbsp oil in a heavy
skillet. Slowly add beaten egg, stirring rapidly with a fork so egg is light and fluffy. Set
aside. Add to skillet 2 Tbsp oil, minced onion, and celery and cook until tender. Then
add wheat soya sauce, bacon or ham and egg. Heat through and serve with extra
soya sauce if desired.

Corn recipes; Corn Fritters Recipe 1

Ingredients for Corn Fritters:
* 1 egg, beaten light
* ½ cup of pastry flour
* 1 cup of corn pulp (fresh or canned)
* ½ teaspoon of baking powder
* ½ teaspoon of salt
* Salt pork fat or olive oil
* 1/3 cup of milk or cream

1. To the beaten egg add the corn pulp and milk or cream.
2. Sift together the flour, salt and baking powder and mix thoroughly.
3. Fry as griddle cakes in a little salt pork fat or olive oil.
4. Or, have hot fat in a Scotch bowl, dip a tablespoon in the hot fat, drain carefully,
then take up a spoonful of the mixture and with a second spoon push it into the hot
fat; fry to an amber color.

Cracked Wheat Salad Recipe

* 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.

CanningCheese(Cheese Whiz)

* 1 (3 0z.) can evaporated milk
* 1 T. vinegar
* 1/2 tsp. salt
* 1 lb. Velveeta cheese or any processed cheese
* 1/2 tsp. dry mustard

Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint
jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.

Everlasting Yeast

* 1 quart warm potato water
* 1/2 yeast cake or 1/2 Tbsp dry yeast
* 1 tsp salt
* 2 Tbsp sugar
* 2 cups of white or whole wheat flour

Stir all ingredients together. Place mixture in a warm place to rise until ready to mix
for baking. Leave a small amount of everlasting yeast for a start for next time.
Between uses, keep in a covered jar in refrigerator until a few hours before ready to
use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next
baking. By keeping the everlasting yeast started and remaking some each time,
yeast can be kept on hand indefinitely.

Delicious Turkey Soup With Dry Soup Mix

Makes 6 servings
* 8 cups of chicken or turkey broth ( may use reconstituted chicken bouillon)
* 3/4 cup dry soup mix*
* salt and pepper to taste
* 1 cup diced celery
* 2 cups diced turkey or chicken ( may substitute chicken TVP®)
* 1 tall can evaporated milk

Mix broth, soup mix, salt and pepper and celery and simmer for 45 minutes. Stir in
diced turkey and can of milk. Heat and serve. You may thicken with flour or
* Dry soup mix can be purchased from food storage companies and in some grocery

Pea Bean Soup Recipe

* 2 cups dried lima beans
* 2 cups dried split peas
* 1 cube butter or use substitute
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 or 3 cups onions (or substitute with onion flakes)
* Ham, if you have it.

Soak beans and peas overnight. Boil for 1 hour. Add onions, butter, salt and pepper,
ham or any other spices and seasoning you wish. Cook 15 more minutes or until
beans are tender.

Carrot Casserole

* 9 cs. carrots, thickly sliced
* 6 ozs. cheddar cheese, thinly sliced
* 2 1/2 c. milk
* 1/4 c. dry whole wheat bread crumbs
* 4 tbsps. butter
* 1/4 c. flour
* 1/2 tsp. dry mustard
* 1 tsp. sea salt
* 1/4 tsp. celery seeds
* 1/8 tsp. pepper

In large saucepan, cook carrots for 7 to 10 minutes or until tender. In another pan,
melt the butter and stir in flour, salt, seasonings.
Add the milk in slowly.
Stir until thickened and bubbly.
Remove from heat.
Place 5 cups of carrots in a greased baking dish.
Layer half of cheese slices over carrots.
Cover with remaining carrots and place the rest of the cheese slices over top.
Pour sauce over carrots.
Top with bread crumbs.
Bake in 350 oven for 20 to 25 minutes.

Making Home Made Hominy

* 1 qt. dry field corn
* 4 qt. water
* 1 oz. lye

Place in an enameled kettle and boil vigorously for 1/2 hour, then let stand for 20
minutes. Rinse several times with hot water, then rinse with cool water until you can
handle the hominy to rub off the dark tips of the kernels. Float away the tips. Add
water to cover hominy one-inch and boil 5 minutes.
Drain and repeat 4 times, then cook 1/2 hour or until kernels are tender.
Pack in 6 sterilized pint jars; add 1/4 teaspoon salt to each jar. Cover with boiling
water; adjust lids and process in pressure canner, 240 degrees at 10 pounds
pressure, 60 minutes. (If using quart jars, process 70 minutes.) This recipe will yield 6
pints of hominy.

Rice Pilaf

Makes 8 servings
* 2 cups rice
* 2/3 stick margarine
* 4 cups liquid (chicken broth for fowl; beef broth with beef)
* 3/4 cup chopped celery
* 3/4 cup chopped carrots
* 3/4 cup chopped green onions
* 1 cup slivered almonds
* salt and pepper to taste

Brown rice lightly with butter in a skillet. Place in casserole with boiling broth. Cover
and bake for 1/2 hour at 375 deg. Take from oven and add vegetables and nuts,
stirring and mixing well with fork. Return to oven for 1/2 hour.

Palestine Stew Recipe

* 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

EGGS, Dry Mix

* 1/2 cup egg
* 1/2 cup water
* 3/4 cup of water
* add 1/4 c. powdered milk
* salt(to dry eggs)
* 1 cup flour sifted
* baking powder

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

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