Message from the First Presidency
Dear Brothers and Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to "prepare every needful thing" (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support Bishops as they care for others.
We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings. We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve. We realize that some of you may not have the financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.
May the Lord bless you in your home storage efforts.
The First Presidency of the Church of Jesus Christ of Latter-day Saints
Tuesday, July 28, 2009
Basic Wheat Recipes
Honey Whole Wheat Bread
Ingredients
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blendButter or margarine, softened
Instructions
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)
Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.
Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.
WHEAT WAFFLES
Makes 8 waffles
2 Cups flour (1 Cup white, 1 Cup wheat) 1 3/4 Cup water
4 tsp. baking powder 6 Tbsp. salad oil
½ tsp. salt 2 eggs
2/3 Cup non-fat dry milk powder
Mix dry ingredients together, including dry non-fat milk powder. Stir in the remaining ingredients. For lighter waffles, separate eggs. Beat egg whites until stiff, and carefully fold in just before baking in waffle iron according to manufacturer’s directions.
Ingredients
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blendButter or margarine, softened
Instructions
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)
Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.
Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.
WHEAT WAFFLES
Makes 8 waffles
2 Cups flour (1 Cup white, 1 Cup wheat) 1 3/4 Cup water
4 tsp. baking powder 6 Tbsp. salad oil
½ tsp. salt 2 eggs
2/3 Cup non-fat dry milk powder
Mix dry ingredients together, including dry non-fat milk powder. Stir in the remaining ingredients. For lighter waffles, separate eggs. Beat egg whites until stiff, and carefully fold in just before baking in waffle iron according to manufacturer’s directions.
Food Storage Desserts
HEARTY APPLE CRISP
Place 6 Cups sliced (uncooked) apples (or reconstitute an equivalent of dried apple slices) in a greased 9x13-inch pan. Combine in a bowl the following:
2 Cups flour 6 Cups rolled oats
2 tsp. cinnamon 1 ½ tsp. salt
3/4 Cup vegetable oil or 1 Cup honey
melted margarine
Sprinkle over apples. Bake at 375' F. for 25 minutes. Roll up and slice. If apple crisp seems too dry, keep some of the water on the apples and then add the topping and bake.
APPLE CRISP
6 peeled apples ½ Cup packed brown sugar
½ Cup sugar 1 Cup rolled oats
2 Tbsp. water ½ tsp. cinnamon
4 Tbsp. butter Or margarine ½ Cup chopped nuts,
1 tsp. grated lemon peel optional
Slice 6 peeled apples (or you may use the equivalent dried apple slices reconstituted) and spread in greased 8x8 inch baking pan. Sprinkle water and ½ cup sugar onto apples. Mix the remaining ingredients and spread over apples. Bake at 350' F. for 45 minutes or until tender. Serve warm or cold. You may top with ice cream or whipped cream. You may also substitute hydrated dried apples, but cut down baking time 10 minutes.
APPLE BROWN BETTY
Pour 2 Cups boiling water over 4 Cups dried apples. Let stand 5 min.
TOPPING: Mix the following ingredients well.
½ Cup flour 1/4 Cup oatmeal
½ tsp. cinnamon 1/4 Cup brown sugar
firmly packed
Then cut in 1/4 Cup butter. Place the apples and liquid remaining in a greased 9x9-inch pan. Sprinkle topping over the apples. Bake at 350' F. for 55 minutes.
Place 6 Cups sliced (uncooked) apples (or reconstitute an equivalent of dried apple slices) in a greased 9x13-inch pan. Combine in a bowl the following:
2 Cups flour 6 Cups rolled oats
2 tsp. cinnamon 1 ½ tsp. salt
3/4 Cup vegetable oil or 1 Cup honey
melted margarine
Sprinkle over apples. Bake at 375' F. for 25 minutes. Roll up and slice. If apple crisp seems too dry, keep some of the water on the apples and then add the topping and bake.
APPLE CRISP
6 peeled apples ½ Cup packed brown sugar
½ Cup sugar 1 Cup rolled oats
2 Tbsp. water ½ tsp. cinnamon
4 Tbsp. butter Or margarine ½ Cup chopped nuts,
1 tsp. grated lemon peel optional
Slice 6 peeled apples (or you may use the equivalent dried apple slices reconstituted) and spread in greased 8x8 inch baking pan. Sprinkle water and ½ cup sugar onto apples. Mix the remaining ingredients and spread over apples. Bake at 350' F. for 45 minutes or until tender. Serve warm or cold. You may top with ice cream or whipped cream. You may also substitute hydrated dried apples, but cut down baking time 10 minutes.
APPLE BROWN BETTY
Pour 2 Cups boiling water over 4 Cups dried apples. Let stand 5 min.
TOPPING: Mix the following ingredients well.
½ Cup flour 1/4 Cup oatmeal
½ tsp. cinnamon 1/4 Cup brown sugar
firmly packed
Then cut in 1/4 Cup butter. Place the apples and liquid remaining in a greased 9x9-inch pan. Sprinkle topping over the apples. Bake at 350' F. for 55 minutes.
Food Storage Recipes
CALIFORNIA BEAN SOUP
2 Cups white beans (rinsed) 10 Cups water
1 Quart tomatoes
1/4 Cup dried onion Or ½ Cup chopped fresh onion
1/4 Cup dried diced carrots Or ½ to 1 Cup chopped fresh carrots
½ Cup dried chopped celery Or 1 Cup chopped fresh celery
1 or 2 ham hocks Or 5 - 7 Tbsp. ham soup base or bouillon
Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes. Cook two hours. Add remaining ingredients and cook until beans are soft.
THREE BEAN STEW
Makes 6 servings
1(8 oz) pkg. dry navy beans 2 tsp. salt
½ Cup dry baby lima beans 1/4 tsp. pepper
½ Cup dry red kidney beans 1/8 tsp. ground cloves
1 Tbsp. salad oil 6 Cups water
1 medium green pepper, cut up 1 (15 oz) can tomatoes
1 medium onion, diced (Pg. 44) 1 (6 oz) can tomato paste
1 garlic clove, minced 1 lb. smoked Polish sausage
1 ½ Tbsp. packed brown sugar cut into 1 ½ inch chunks
Note: If desired, cook sausage and drain before adding to stew.
Note: Reconstituted dry onions may be used in place of fresh onion.
Use quick-soaking method (Pg. 42) to prepare beans; drain water. In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one 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.
BEANS AND HAM STEW
Serves 4 - 6
2 Cups dried lima beans 1 Cup onions, chopped Or
Water for soaking beans equivalent rehydrated dry
4 slices bacon, diced 3 bay leaves
1 lb. ham shank cut into 1 tsp. salt
3 or 4 pieces 3 ½ Cups cooking water
Sort and soak lima beans (see pg. 42); drain; discard soak water. Put soaked lima beans in a 4-quart pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve, reheat stew uncovered over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.
2 Cups white beans (rinsed) 10 Cups water
1 Quart tomatoes
1/4 Cup dried onion Or ½ Cup chopped fresh onion
1/4 Cup dried diced carrots Or ½ to 1 Cup chopped fresh carrots
½ Cup dried chopped celery Or 1 Cup chopped fresh celery
1 or 2 ham hocks Or 5 - 7 Tbsp. ham soup base or bouillon
Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes. Cook two hours. Add remaining ingredients and cook until beans are soft.
THREE BEAN STEW
Makes 6 servings
1(8 oz) pkg. dry navy beans 2 tsp. salt
½ Cup dry baby lima beans 1/4 tsp. pepper
½ Cup dry red kidney beans 1/8 tsp. ground cloves
1 Tbsp. salad oil 6 Cups water
1 medium green pepper, cut up 1 (15 oz) can tomatoes
1 medium onion, diced (Pg. 44) 1 (6 oz) can tomato paste
1 garlic clove, minced 1 lb. smoked Polish sausage
1 ½ Tbsp. packed brown sugar cut into 1 ½ inch chunks
Note: If desired, cook sausage and drain before adding to stew.
Note: Reconstituted dry onions may be used in place of fresh onion.
Use quick-soaking method (Pg. 42) to prepare beans; drain water. In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one 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.
BEANS AND HAM STEW
Serves 4 - 6
2 Cups dried lima beans 1 Cup onions, chopped Or
Water for soaking beans equivalent rehydrated dry
4 slices bacon, diced 3 bay leaves
1 lb. ham shank cut into 1 tsp. salt
3 or 4 pieces 3 ½ Cups cooking water
Sort and soak lima beans (see pg. 42); drain; discard soak water. Put soaked lima beans in a 4-quart pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve, reheat stew uncovered over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.
More Recipes
The Beef Chunks canned at the Cannery work great for BBQ beef sandwiches using your favorite recipe, or in gravy over hot noodles or over bread slices for a Hot Beef Sandwich or over mashed potatoes (especially our dry pack Potato Pearls) for a delicious beef gravy. Simply separate the beef with a fork and then use in your favorite recipe. Great for any recipe calling for shredded beef, like tacos, enchiladas, etc. The light or dark Turkey Chunks may be used in the same way, and the Ground Beef makes excellent Hamburger Gravy (or what some of our grannies used to call ‘Pioneer Gravy’).
The light Turkey Chunks may be used in any recipe calling for cooked, cubed chicken breast. Most folks won’t know the difference. The dark Turkey Chunks may be used in any recipe calling for canned Tuna with good results.
COTTAGE CHEESE BEEF STROGANOFF
Serves 4 - 6
1 lb. ground beef Or 1 (15 oz dash of pepper
can ground beef ½ tsp. sweet basil
5 slices bacon, diced 1 tsp. garlic salt
½ Cup chopped onion 1 (10 oz) can cream of
½ tsp. salt mushroom soup
1/4 tsp. paprika 1 Cup cottage cheese
Hot, buttered noodles
In skillet, brown ground beef with bacon (if using canned ground beef, simply heat with bacon). Add onion (rehydrated dried onion may be used, reconstituting to fresh equivalent, but add when you begin to heat with bacon) and cook until tender but not brown. Drain off excess fat. Add salt, basil, paprika, garlic and pepper. Stir in soup and cook slowly, uncovered, 20 minutes, stirring frequently. Blend cottage cheese in blender until smooth. Stir into stroganoff sauce and heat, but do not boil. Serve meat sauce over hot, buttered noodles.
CHICKEN (OR TURKEY) FRICASSEE FOR 1
Makes 1 Cup Broth and 2 Cups Potatoes
1 tsp. Chicken Soup Base 3/4 Cup dry Potato Pearls
1 tsp. dried onion 1/8 tsp. salt
Dash pepper 3 Tbsp. flour
2 oz. Chicken (1/4 cup) 3 Cups water, divided
Cook soup base, chicken, onions, salt and pepper in 1 cup of water. Thicken with as much flour as needed. Boil the other 2 cups of water and stir in the Potato Pearls. Make a “bowl” of the mashed potatoes and spoon broth mixture into it. Increase the recipe according to number of persons to be served. Enjoy!
The light Turkey Chunks may be used in any recipe calling for cooked, cubed chicken breast. Most folks won’t know the difference. The dark Turkey Chunks may be used in any recipe calling for canned Tuna with good results.
COTTAGE CHEESE BEEF STROGANOFF
Serves 4 - 6
1 lb. ground beef Or 1 (15 oz dash of pepper
can ground beef ½ tsp. sweet basil
5 slices bacon, diced 1 tsp. garlic salt
½ Cup chopped onion 1 (10 oz) can cream of
½ tsp. salt mushroom soup
1/4 tsp. paprika 1 Cup cottage cheese
Hot, buttered noodles
In skillet, brown ground beef with bacon (if using canned ground beef, simply heat with bacon). Add onion (rehydrated dried onion may be used, reconstituting to fresh equivalent, but add when you begin to heat with bacon) and cook until tender but not brown. Drain off excess fat. Add salt, basil, paprika, garlic and pepper. Stir in soup and cook slowly, uncovered, 20 minutes, stirring frequently. Blend cottage cheese in blender until smooth. Stir into stroganoff sauce and heat, but do not boil. Serve meat sauce over hot, buttered noodles.
CHICKEN (OR TURKEY) FRICASSEE FOR 1
Makes 1 Cup Broth and 2 Cups Potatoes
1 tsp. Chicken Soup Base 3/4 Cup dry Potato Pearls
1 tsp. dried onion 1/8 tsp. salt
Dash pepper 3 Tbsp. flour
2 oz. Chicken (1/4 cup) 3 Cups water, divided
Cook soup base, chicken, onions, salt and pepper in 1 cup of water. Thicken with as much flour as needed. Boil the other 2 cups of water and stir in the Potato Pearls. Make a “bowl” of the mashed potatoes and spoon broth mixture into it. Increase the recipe according to number of persons to be served. Enjoy!
Using Peanut Butter in your Food Storage
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.
PEANUT BUTTER SNAP, CRACKLE
AND POP BARS
3/4 Cup powdered sugar 1 Cup peanut butter
½ Cup dry milk powder ½ cube butter Or margarine
1 ½ Cup Rice Krispies
Mix powdered sugar and dry milk powder thoroughly. Add peanut butter and melted butter or margarine. Stir in Rice Krispies. Form into walnut-sized pieces. For an added treat, dip in chocolate.
PEANUT BUTTER BITES
Spread peanut butter on a Cheese Nips cracker. Top with another cracker, making a sandwich. Dip into melted chocolate flavored “Summer Coating” or dipping chocolate. Slide coated sandwich onto wax paper and let harden.
PEANUT BUTTER CHEWS
1 Cup powdered sugar 2 Cups instant dry milk powder (3/4 1 Cup peanut butter Cup non-instant dry milk powder) 1 Cup corn syrup Or honey
Mix powdered sugar and dry milk powder thoroughly and set aside. Mix peanut butter and syrup together. Add peanut butter and syrup mixture to sugar - milk mixture. You may need to knead it with your hands. When thoroughly mixed, press into a cake pan and cut into pieces, or roll into walnut-sized balls.
VARIATIONS:
Add nuts or Rice Krispies.
Dip in chocolate.
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.
PEANUT BUTTER SNAP, CRACKLE
AND POP BARS
3/4 Cup powdered sugar 1 Cup peanut butter
½ Cup dry milk powder ½ cube butter Or margarine
1 ½ Cup Rice Krispies
Mix powdered sugar and dry milk powder thoroughly. Add peanut butter and melted butter or margarine. Stir in Rice Krispies. Form into walnut-sized pieces. For an added treat, dip in chocolate.
PEANUT BUTTER BITES
Spread peanut butter on a Cheese Nips cracker. Top with another cracker, making a sandwich. Dip into melted chocolate flavored “Summer Coating” or dipping chocolate. Slide coated sandwich onto wax paper and let harden.
PEANUT BUTTER CHEWS
1 Cup powdered sugar 2 Cups instant dry milk powder (3/4 1 Cup peanut butter Cup non-instant dry milk powder) 1 Cup corn syrup Or honey
Mix powdered sugar and dry milk powder thoroughly and set aside. Mix peanut butter and syrup together. Add peanut butter and syrup mixture to sugar - milk mixture. You may need to knead it with your hands. When thoroughly mixed, press into a cake pan and cut into pieces, or roll into walnut-sized balls.
VARIATIONS:
Add nuts or Rice Krispies.
Dip in chocolate.
Soup Recipes
HEARTY SOUP
USING DRY SOUP MIX
10 Cups water Many carrots, sliced
2 envelopes onion soup mix 2 tsp. seasoned salt
1 Cup dry soup mix 1/8 tsp. black pepper
½ Cup barley 1 Cup leftover roast beef Or
1 large can V-8 Or tomato juice hamburger Or canned beef
Many chopped celery, chunks Or canned ground
zucchini, etc. beef
Put water in large pot. Add soup mix, onion soup mix, barley, tomato juice, salt and pepper. Bring to a boil and reduce heat. SIMMER for 1 hour. Test macaroni for doneness and add fresh carrots, meats (in any combination of those listed above) and any other vegetables you like. SIMMER approximately ½ hour more. Adjust liquid by adding more water if necessary. Serve. I like to add the celery, zucchini, etc. just before I serve it... makes a pleasing texture. Also, the trick with the soup mix is to SIMMER it, so all of the ingredients get done at the same time, otherwise the macaroni is mush before the legumes are done.
AMERICAN HAMBURGER SOUP
USING DRY SOUP MIX
1 ½ lbs. ground beef Or 3/4 Cup celery, diced
2 (15 oz) cans ground beef 1 Tbsp. sugar
2 Cups potatoes, cubed 2 Cups tomato juice
3 carrots, diced Or the 2 Quarts water
equal in reconstituted dry 2 tsp. salt
2 Tbsp. minced parsley 3/4 Cup dry soup mix
1 large bay leaf, crushed Pepper to taste
1/8 tsp. garlic powder 1 tsp. Worcestershire sauce
Brown ground beef (if you are using canned, just warm it). Mix all the ingredients and SIMMER 1 ½ to 2 hours.
BEEF ABC SOUP FOR ONE
Makes 2 Cups
½ Cup soup mix Dash of pepper
2 tsp. beef soup base 2 oz. beef (1/4 cup)
1/8 Cup dried carrots 2 Cups water
1/8 tsp. salt
Mix all ingredients and SIMMER until tender. Increase recipe
USING DRY SOUP MIX
10 Cups water Many carrots, sliced
2 envelopes onion soup mix 2 tsp. seasoned salt
1 Cup dry soup mix 1/8 tsp. black pepper
½ Cup barley 1 Cup leftover roast beef Or
1 large can V-8 Or tomato juice hamburger Or canned beef
Many chopped celery, chunks Or canned ground
zucchini, etc. beef
Put water in large pot. Add soup mix, onion soup mix, barley, tomato juice, salt and pepper. Bring to a boil and reduce heat. SIMMER for 1 hour. Test macaroni for doneness and add fresh carrots, meats (in any combination of those listed above) and any other vegetables you like. SIMMER approximately ½ hour more. Adjust liquid by adding more water if necessary. Serve. I like to add the celery, zucchini, etc. just before I serve it... makes a pleasing texture. Also, the trick with the soup mix is to SIMMER it, so all of the ingredients get done at the same time, otherwise the macaroni is mush before the legumes are done.
AMERICAN HAMBURGER SOUP
USING DRY SOUP MIX
1 ½ lbs. ground beef Or 3/4 Cup celery, diced
2 (15 oz) cans ground beef 1 Tbsp. sugar
2 Cups potatoes, cubed 2 Cups tomato juice
3 carrots, diced Or the 2 Quarts water
equal in reconstituted dry 2 tsp. salt
2 Tbsp. minced parsley 3/4 Cup dry soup mix
1 large bay leaf, crushed Pepper to taste
1/8 tsp. garlic powder 1 tsp. Worcestershire sauce
Brown ground beef (if you are using canned, just warm it). Mix all the ingredients and SIMMER 1 ½ to 2 hours.
BEEF ABC SOUP FOR ONE
Makes 2 Cups
½ Cup soup mix Dash of pepper
2 tsp. beef soup base 2 oz. beef (1/4 cup)
1/8 Cup dried carrots 2 Cups water
1/8 tsp. salt
Mix all ingredients and SIMMER until tender. Increase recipe
Grinding Beans into Flour
Grinding Beans into Flour
When added to boiling water, bean flour thickens in only one minute, and in three minutes is ready to eat. Bean Flours added to baked goods increase vitamins and minerals and provide a source of complete protein.
Dry beans can be ground into a fine flour using a hand or an electric mixer. Bean flours store well and are great to have on hand for “instant” soups, sauces, dips, and gravies. You can add bean flour to almost anything you bake. They can be stored at room temperature, but by refrigerating or freezing the flour, more nutrients are retained.
You can grind beans in almost any grinder. Mills with grinding stones cannot, however, grind soybeans, and must be cleaned after each 2 cups of beans. You can do this by grinding one cup of hard wheat.
Here are several recipes for using beans, whether in flour form or bean form.
Pinto Bean Dip
½ med. Onion, minced
½ t cumin
1 T beef bouillon
½ t chili powder
½ t garlic powder
½ t salt
¼ cup picante sauce
2 cups cooked mashed beans
Mix and heat thoroughly. Add 1 cup grated cheese, if desired. Serve hot, topped with chopped green onions and tomatoes.
Quick and EZ Burritos
¼ cup each black bean flour, pinto bean flour, kidney bean flour
¼ t cumin
½ t chili powder
2 ½ cup warm water
¾ t salt
½ c picante sauce
Whisk dry ingredients into warm water in a medium saucepan and bring to a boil over medium high heat. Stir until mixture boils, then reduce heat and cover pan. Cook an additional four minutes, stirring once. Remove from heat. Add Picante Sauce. Spoon into tortillas and eat as burritos. Can be used as a bean dip as well.
When added to boiling water, bean flour thickens in only one minute, and in three minutes is ready to eat. Bean Flours added to baked goods increase vitamins and minerals and provide a source of complete protein.
Dry beans can be ground into a fine flour using a hand or an electric mixer. Bean flours store well and are great to have on hand for “instant” soups, sauces, dips, and gravies. You can add bean flour to almost anything you bake. They can be stored at room temperature, but by refrigerating or freezing the flour, more nutrients are retained.
You can grind beans in almost any grinder. Mills with grinding stones cannot, however, grind soybeans, and must be cleaned after each 2 cups of beans. You can do this by grinding one cup of hard wheat.
Here are several recipes for using beans, whether in flour form or bean form.
Pinto Bean Dip
½ med. Onion, minced
½ t cumin
1 T beef bouillon
½ t chili powder
½ t garlic powder
½ t salt
¼ cup picante sauce
2 cups cooked mashed beans
Mix and heat thoroughly. Add 1 cup grated cheese, if desired. Serve hot, topped with chopped green onions and tomatoes.
Quick and EZ Burritos
¼ cup each black bean flour, pinto bean flour, kidney bean flour
¼ t cumin
½ t chili powder
2 ½ cup warm water
¾ t salt
½ c picante sauce
Whisk dry ingredients into warm water in a medium saucepan and bring to a boil over medium high heat. Stir until mixture boils, then reduce heat and cover pan. Cook an additional four minutes, stirring once. Remove from heat. Add Picante Sauce. Spoon into tortillas and eat as burritos. Can be used as a bean dip as well.
Wet Storage Recipes
TAMALE PIE
Serves 8 to 10
1 lb. hamburger OR 1 Cup chopped green pepper
1 (15 oz) can ground 1 clove garlic, minced
beef 1 (6 oz) can tomato paste
1 onion, chopped (Pg. 44) 1 (15 oz) can sliced ripe olives (optional)
1 (15 oz) can tomatoes 1 tsp. salt , dash of pepper
1 (12 oz) can corn, drained 1 ½ Cups sharp cheese, grated
1 Tbsp. sugar ½ Cup yellow corn meal
2 - 3 tsp. chili powder 1 Tbsp. butter
1 ½ Cups cold milk ½ tsp. salt
Brown the ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13-inch baking dish.
Make corn meal topping by heating milk in double boiler; add salt and slowly stir in corn meal. Cook and stir until thick (about 20 minutes), add butter and spread over top of meat mixture. Bake at 375' F. for 40 minutes.
MEAT PIE USING DRY SOUP MIX
Serves 20 - 25
6 Quarts water 1 (10 oz) can condensed
2 Cups dry soup mix tomato soup
2 lbs. frozen hash browns 1 (16 oz) can tomato sauce
1 (15 oz) can tomatoes 2 lbs. ground beef Or 2 (15 oz)
6-7 (9-inch) unbaked pie shells cans ground beef
If desired add left over vegetables, frozen carrots, corn, etc.
Fry hamburger (if using fresh ground beef, or warm if using canned ground beef) until well done and break into tiny pieces. Add to above ingredients, place in unbaked pastry pie shells. Add top crust and seal edges well. Bake in oven at 450'F. for 25 minutes or cover with foil and freeze for future baking.
BAR-B-QUE PATTIES
Note: Canned ground beef (1 ½ cans) may be used in place of fresh ground beef. Non-fat dry milk may be used in place of evaporated milk. (See Page 1 for evaporated milk recipe.)
1 ½ lb. ground beef 2 eggs, beaten
1 Cup evaporated milk (Pg. 1) 3/4 Cup oatmeal
salt and pepper to taste Hot oil
Mix all ingredients and drop by spoonful into hot oil in frying pan and brown both sides. Place in greased casserole dish or baking pan and cover with sauce.
SAUCE: Mix the following sauce ingredients and pour over patties:
4 Tbsp. Worcestershire Sauce 1 Cup catsup
3 Tbsp. vinegar 1/3 Cup water
2 Tbsp. sugar 6 Tbsp. minced onion
6 Tbsp. minced green pepper
Bake in 350'F. oven for 30 minutes. Serve.
Serves 8 to 10
1 lb. hamburger OR 1 Cup chopped green pepper
1 (15 oz) can ground 1 clove garlic, minced
beef 1 (6 oz) can tomato paste
1 onion, chopped (Pg. 44) 1 (15 oz) can sliced ripe olives (optional)
1 (15 oz) can tomatoes 1 tsp. salt , dash of pepper
1 (12 oz) can corn, drained 1 ½ Cups sharp cheese, grated
1 Tbsp. sugar ½ Cup yellow corn meal
2 - 3 tsp. chili powder 1 Tbsp. butter
1 ½ Cups cold milk ½ tsp. salt
Brown the ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13-inch baking dish.
Make corn meal topping by heating milk in double boiler; add salt and slowly stir in corn meal. Cook and stir until thick (about 20 minutes), add butter and spread over top of meat mixture. Bake at 375' F. for 40 minutes.
MEAT PIE USING DRY SOUP MIX
Serves 20 - 25
6 Quarts water 1 (10 oz) can condensed
2 Cups dry soup mix tomato soup
2 lbs. frozen hash browns 1 (16 oz) can tomato sauce
1 (15 oz) can tomatoes 2 lbs. ground beef Or 2 (15 oz)
6-7 (9-inch) unbaked pie shells cans ground beef
If desired add left over vegetables, frozen carrots, corn, etc.
Fry hamburger (if using fresh ground beef, or warm if using canned ground beef) until well done and break into tiny pieces. Add to above ingredients, place in unbaked pastry pie shells. Add top crust and seal edges well. Bake in oven at 450'F. for 25 minutes or cover with foil and freeze for future baking.
BAR-B-QUE PATTIES
Note: Canned ground beef (1 ½ cans) may be used in place of fresh ground beef. Non-fat dry milk may be used in place of evaporated milk. (See Page 1 for evaporated milk recipe.)
1 ½ lb. ground beef 2 eggs, beaten
1 Cup evaporated milk (Pg. 1) 3/4 Cup oatmeal
salt and pepper to taste Hot oil
Mix all ingredients and drop by spoonful into hot oil in frying pan and brown both sides. Place in greased casserole dish or baking pan and cover with sauce.
SAUCE: Mix the following sauce ingredients and pour over patties:
4 Tbsp. Worcestershire Sauce 1 Cup catsup
3 Tbsp. vinegar 1/3 Cup water
2 Tbsp. sugar 6 Tbsp. minced onion
6 Tbsp. minced green pepper
Bake in 350'F. oven for 30 minutes. Serve.
Dry Storage Recipes
POTATO SCALLOP
Serves 4
2 Cups drained cooked 2 Tbsp. butter
red kidney beans Or 2 Tbsp. all purpose flour
1 (15 oz) can beans ½ tsp. salt
½ lb. lean ground beef Or 2 ½ Cups milk, warmed
1 (15 oz) can ground 3 Medium potatoes, sliced
beef Black pepper to taste
1 Medium onion, sliced (Pg. 44) ½ tsp. salt
Drain beans. Preheat oven to 350' F. In a medium skillet, brown beef if using fresh beef, or heat canned ground beef and add onion. Cook and stir until onion is tender but not browned. Spoon off any excess drippings. Sprinkle meat mixture with ½ tsp salt and pepper. Set aside. In a medium sauce pan, melt butter. Stir in flour and ½ tsp salt until smooth. Gradually add warm milk, stirring until smooth. Stir constantly over medium heat until mixture thickens and comes to a boil; set aside. In a 3 quart casserole, layer 1/3 of the potato slices, half of the beef and onion mixture and half of the beans. Pour about 1/3 of the thickened sauce over layers. Repeat layers ending with potato slices. Top with remaining sauce. Bake uncovered until potato slices are tender and crusty brown on top, about one hour. Serve hot.
POTATO LASAGNA
Serves 6 - 8
12 lasagna noodles ½ tsp. black pepper
1/3 Cup oil 1 ½ Cup shredded cheese
4 - 5 onions, chopped (Pg. 44) 6 Cups warm mashed potatoes
(Potato Pearls are great)
Preheat oven to 350' F. Cook noodles and drain. Saute onions 8 - 10 minutes, reserve ½ cup for topping. Add cheese and pepper to potatoes. Layer like Lasagna.
CHILI FOR ONE
Makes 2 Cups. Increase amounts per persons to be served.
2/3 Cup pinto beans 4 oz. tomato sauce
½ tsp. chili powder 2 tsp. dried onion
½ tsp. salt 1/8 tsp. garlic
1/8 tsp. pepper 1/8 tsp. cumin
½ tsp. sugar 1/4 lb. hamburger Or 1 (15 oz)
2 Cups water can ground beef
Soak beans overnight. Bring to boil and simmer until tender. Leave the water in the pot (it should cover beans) and add the tomato sauce. Brown the beef (if using canned, heat, don’t brown), then add (to taste) the onion, chili powder, garlic, salt, pepper, and cumin. Add to beans and simmer.
Serves 4
2 Cups drained cooked 2 Tbsp. butter
red kidney beans Or 2 Tbsp. all purpose flour
1 (15 oz) can beans ½ tsp. salt
½ lb. lean ground beef Or 2 ½ Cups milk, warmed
1 (15 oz) can ground 3 Medium potatoes, sliced
beef Black pepper to taste
1 Medium onion, sliced (Pg. 44) ½ tsp. salt
Drain beans. Preheat oven to 350' F. In a medium skillet, brown beef if using fresh beef, or heat canned ground beef and add onion. Cook and stir until onion is tender but not browned. Spoon off any excess drippings. Sprinkle meat mixture with ½ tsp salt and pepper. Set aside. In a medium sauce pan, melt butter. Stir in flour and ½ tsp salt until smooth. Gradually add warm milk, stirring until smooth. Stir constantly over medium heat until mixture thickens and comes to a boil; set aside. In a 3 quart casserole, layer 1/3 of the potato slices, half of the beef and onion mixture and half of the beans. Pour about 1/3 of the thickened sauce over layers. Repeat layers ending with potato slices. Top with remaining sauce. Bake uncovered until potato slices are tender and crusty brown on top, about one hour. Serve hot.
POTATO LASAGNA
Serves 6 - 8
12 lasagna noodles ½ tsp. black pepper
1/3 Cup oil 1 ½ Cup shredded cheese
4 - 5 onions, chopped (Pg. 44) 6 Cups warm mashed potatoes
(Potato Pearls are great)
Preheat oven to 350' F. Cook noodles and drain. Saute onions 8 - 10 minutes, reserve ½ cup for topping. Add cheese and pepper to potatoes. Layer like Lasagna.
CHILI FOR ONE
Makes 2 Cups. Increase amounts per persons to be served.
2/3 Cup pinto beans 4 oz. tomato sauce
½ tsp. chili powder 2 tsp. dried onion
½ tsp. salt 1/8 tsp. garlic
1/8 tsp. pepper 1/8 tsp. cumin
½ tsp. sugar 1/4 lb. hamburger Or 1 (15 oz)
2 Cups water can ground beef
Soak beans overnight. Bring to boil and simmer until tender. Leave the water in the pot (it should cover beans) and add the tomato sauce. Brown the beef (if using canned, heat, don’t brown), then add (to taste) the onion, chili powder, garlic, salt, pepper, and cumin. Add to beans and simmer.
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