The “Recipes Using Canned Dry Goods Only” was getting too long and was taking quite a while to load, especially during peak usage times.
Thus, this will be a continuation of that thread. The first few posts are based on another thread on sourdough.
A great way to still make bread or muffins, even if you have no yeast. Hint: Instead of a bowl, mix your starter in a gallon ziplock bag then you can just knead the bag to “stir the mixture” each day. This one is so easy that I’ve done it for several years with kids of all ages … from 5 years up to college “kids.”
AMISH FRIENDSHIP BREAD STARTER
On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use a metal spoon or electric mixer, metal will mess with the chemistry). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.
On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.
On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
AMISH FRIENDSHIP BREAD:
1 c. Amish friendship bread starter 2/3 c. oil 3 eggs 2 c. flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. vanilla 1 1/2 tsp. cinnamon 1 c. sugar
In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9″x5″ bread pans. Bake in 350 degree Farenheit oven for 40 to 45 minutes.
Additions (one or more to taste):(1/2 cup)- Raisins, apple (chopped), crushed pineapple(drained), candied fruit, coconut, dates(chopped), nuts and/or chocolate chips may be added to batter before baking.
[This is a fruit mixture that I remember my grandmother making on the farm. Can get pretty strong if you know what I mean, but is useful in some fruit-y recipes that I’ll post as well. The down side to this recipe is that it takes 30 days to start.]
Amish Friendship Fruit Starter
For later addition
To Replenish Starter
DAY 1
DAY 10
DAY 20
In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn’t waste the fruit.
The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.
Amish Friendship Banana Nut Bread
Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.
[The plus for this recipe is that it uses canned fruit filling.]
Amish Friendship Bread
Preheat oven to 350 degrees F. Grease two loaf pans.
Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.
[This recipe uses the above Friendship Fruit Starter.]
Amish Friendship Fruit Cake
Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour.
In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes.
Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners’ sugar if desired, or top with cream cheese frosting. This cake tastes better when cold.
NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.
Amish Friendship Muffins
Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners.
Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into muffin cups.
Mix Well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.
Topping:
Mix well and sprinkle over tops of muffins before baking.
[This is a direct cut-and-paste from a site that specialized in “Herman” type recipes. The link I had doesn’t want to work at the moment, but you should be able to google for it and find more “Herman” recipes. Very similar to the Amish Friendship bread, but different enough to make it worth the while to experiment with it.]
Herman Secret Starter
Soften yeast in water with sugar. Stir once or twice. Let stand 5 minutes or until doubled in volume. (If it doesn’t double and bubble, the yeast is no good. Throw it out and start over with a fresh pack.)
Beat remaining 3 ingredients together until smooth and beat in the bubbly yeast mixture at end of the 5 minutes. Pour into non-metallic 8-cup container with a loose fitting lid. Let stand in warm place 6 hours. As it bubbles up, stir it down (after the 2nd or 3rd hour - so don’t be impatient!) Then it’s ready to use. Say hello to Herman! Just remember to keep Herman out of drafts. Set him in a sunny spot-once in a while. He delights in this! He’ll bubble up with excitement if the sun’s shining on him a while!
Replacement Recipe
Every time you remove a cup of Herman, you must replace him at once with a simple mixture of:
Beat it smooth and stir it into the mixture from which you removed the cupful for baking purposes. The above 3-cup mixture makes 1 cup of starter-batter exactly, so if you remove TWO cups of the starter, double the replacement ingredients. Always leave at least one cup of the starter at all times with which to begin your next batch of Herman
NOTES : The object of Herman - as a Good Samaritan Recipe - is to give a cup of the starter, along with the Replacement Recipe plus a cake to a friend. In turn they will keep the starter going and bake up something delightful to also share with another friend, along with a cup of the starter.
When you give away a cup of Herman a note must accompany it reading: “This is Herman. Treat him with love and keep him warm and away from drafts. Within 3 days of receiving this portion of his secret cake starter, please add to him a smooth mixture of one cup each - water, flour and sugar. Let him stand in a non-metallic container with a loose-fitting lid for 6 hours before using a portion him in the following recipe…..”
[These recipes use the Herman Secret Starter in the above post.]
HERMAN APPLESAUCE SPICE CAKE
Exactly as listed, beat all ingredients, adding each ingredient 1 at a time and beating 30 seconds after each addition. Beat 4 minutes after last addition. Pour into greased 9-inch square baking dish. Let batter “rest” 15 minutes uncovered then bake at 350 degrees F for 35–40 minutes or till wooden pick tests done. Cool 30 minutes and frost with Thin Vanilla Glaze.
Date Nut Cake: Use Applesauce Spice Batter above but stir into batter, 1 cup well chopped dates, moistened first and lightly floured, along with 1 cup chopped walnuts or pecans. Bake as otherwise directed in that recipe.
HERMAN BISCUITS AND RAISIN BREAD
Combine the ingredients using a large serving-type spoon. When smooth, dip the spoon (just to coat) in flour and knead the dough in the bowl with the back of the spoon till it’s no longer sticky. Then flour your hands and make a patty of the dough and knead it between palms about 10 times. Break off 6 equal pieces and shape into patties 1-inch thick. Arrange in greased 1-quart baking dish. Bake at 425 degrees F for 18–20 minutes or till golden. Let cool in baking dish for 10 min. before serving. Makes 6 biscuits, double the recipe to make 1 dozen.
Raisin Bread
When you begin kneading the dough with the back of the spoon, add:
Continue kneading Herman between your palms as directed above. Grease the 1-quart baking dish and break Herman up into 12 small balls. Dust each ball in a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Drop the balls into the prepared baking dish and bake at 425 degrees F about 20–23 minutes or till golden. As soon as it’s out of the oven, drizzle it with this:
Thin Vanilla Glaze
HERMAN COFFEECAKE
Stir together Herman starter, eggs, flour, soda, baking powder, cinnamon, sugar, oil, salt and fruit. Spread batter in a greased 9 x 13-inch pan. Sprinkle cinnamon topping over the batter in the pan. Bake at 350 degrees F for 45 minutes. While cake is baking, prepare brown sugar glaze. Pour glaze over coffeecake as soon as it is removed from the oven. Allow to cool and serve.
Makes 12 to 15 servings.
NOTE: For a less sweet coffeecake, omit the Cinnamon Topping or the Brown Sugar Glaze.
Cinnamon Topping
Cream together brown sugar, flour, cinnamon and margarine or butter.
Brown Sugar Glaze
Boil butter or margarine, brown sugar and milk together 5 minutes.
Blueberry Sourdough Hotcakes
Dust blueberries with sugar. Let stand a few minutes. Fold gently into batter just before adding baking soda. Bake until berries are cooked through. Turn. Serve on hot plates.
Sourdough Applesauce Walnut Bread
Preheat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan.
Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients.
In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean.
Place pan on a cooling rack for 10 minutes, turn out and cool completely.
[Great sourdough bread recipe that doesn’t use either milk or eggs, which could definitely come in handy in the event of shortages.]
Sourdough Bread
Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.
Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth.
Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size.
Preheat oven to 400 degrees F.
Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.
[Finally found a good recipe for cornmeal based sourdough bread. Took me a while. I would find one that I liked the taste, but didn’t care for the texture. Then if I got the texture right, the taste was a bust. This one is close to being just right.]
Sourdough Cornmeal Bread
Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator.
With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours.
Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours.
Bake at 400 degrees F for 40 minutes.
Sourdough English Muffins
In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes.
Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl.
Makes 12 to 14 muffins.
Sourdough Gingerbread
Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously.
Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done.
[I had never thought of sourdough sopapillas. This actually worked quite well and was fantastic with warm honey. They have a slightly different taste … the “sour” part … but are still recognizable as a traditional sopapilla.]
Sourdough Sopapillas
Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes.
Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles.
Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels.
Serve warm with honey and confectioners’ sugar or cinnamon and sugar.
Salsa-Style Potato Wrap
Combine potatoes, salsa, green onions and cilantro in a medium bowl; toss gently with fork to mix.
Warm the tortillas.** Spread equal portions of the potato-salsa mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with eggs and cheese; top with lettuce. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
[Here’s yet another variation on the old standby.]
Santa Fe Chicken Soup
Heat the oven to 400°F. Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender. Stir in the broth, tomatoes, water and rice, and increase the heat to medium high. Bring to a boil then reduce the heat, cover and simmer for about 20 minutes, or until rice is tender.
Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and bake for about 6 minutes, stirring twice, until light, golden and crisp.
Add the chicken, zucchini, corn and carrots to the soup. Cook, uncovered for about 10 minutes, until heated through. Stir in the lime juice, and remove from heat.
Ladle the soup into bowls, and sprinkle tortilla strips over the top.
Yummy Peach Pudding
Heat oven to 325°F. Place the butter in a 9-inch square baking pan and place in the heating oven. Meanwhile mix the flour, sugar, baking powder, and salt. Mix in the evaporated milk until smooth. Pour the batter into the melted butter in the dish (don’t stir them together).
Pour the peaches and their syrup over the batter. Bake until puffed and browned, about 1 hour or a little more. Cool on a wire rack.
Serve warm or at room temperature. If desired, sprinkle with confectioners’ sugar before serving.
Traditional Nut Milks
Click here for several recipes for nut milk. I got this line from the paleo diet website after a friend recommended it as a possible solution for a milk subsitute. To me it would definitely be a more expensive option than dry milk or canned evaporated milk; however, for those with milk allergies this might make a good option for soy milks that don’t have as long of a shelf life. This would make a really good option for those that have local, cheaper supply access to almonds which appears to be the primary ingredient in all of the recipes.
Here is another recipe that I’ve found that uses sunflower seeds and walnuts in addition to the almonds. Looks like you can get away with small portions of nuts with this one.
NUT AND SEED MILK
In an electric blender or food processor, blend ingredients until smooth.
More Sourdough Bread Info
Again, I’m off in the bread direction. <grin> I still like the super easy Amish Friendship Bread that was given earlier in this thread. That’s an “old faithful” if there ever was one. But there are other types of sourdough. Below are some links and descriptions to ones that I have found recently.
Sourdough and recipe - this has really great pictures and instructions, but primarily uses a rye sourdough starter. Cool though and was worth the effort. I prefer a more basic/easy bread recipe, but for those cooks who enjoy bread baking this is a good site to check out.
Basic Sourdough Baking - great site for the novice baker but needs illustrations in my opinion. Directions are very basic and very easy. Nothing fancy here and in a potential pandemic situation, that may be a big plus.
Breads and Sourdoughs - this site gives all the technical reasons why sourdough works. Bit much for the novice, but it has a couple of good recipes, such as the sunflower seed bread.
Traditional San Francisco Sourdough - name says it all. Fairly easy directions as well.
Two Dozen Sourdough Bread Recipes - you’ll need to have a starter already, but you can get that recipe from one of the other links mentioned.
All Recipes collection of sourdough recipes - several recipes for using the Amish Friendship bread starter, but also other recipes as well.
Suzie’s Amazing Sourdough - good pictures of the kneading process and how it should look as you go along.
[I was given an basket of apples when I tried this recipe. Works well and a good substitute for traditional potato and corn chips.]
Apple Chips
Preheat oven to 225F and line 2 large baking sheets with parchment paper. Sift 3 tablespoons confectioners’ sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners’ sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks.
Homemade Marshmallows
Sift together the cornstarch and powdered sugar. Grease a baking pan. Sprinkle 1 tablespoon of the sugar mixture into the pan, tilting to evenly coat the bottom and sides. Do not shake out excess.
Soften the gelatin by combining with the water in a saucepan. Let sit for 5–7 minutes. Stir in the sugar and heat over low heat, stirring, until all is dissolved. Combine the gelatin mixture, corn syrup, salt and vanilla with an electric mixer. Beat on high for 15 minutes until peaks form.
Spread mixture into the baking pan. Let sit until set, about 2–3 hours. Slice the mixture into desired sizes. Roll each piece in the cornstarch mixture. Place on paper towelling and let stand until dry. Store in airtight container.
PASTA SOUP AND VARIATIONS
Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
Pasta Soup: Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils Are tender, stirring occasionally. Makes 3 side dish servings.
Variations:
Pea Soup: Combine pasta soup mix with 3–1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsp. soy sauce. Cover and cook 2–3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3–4 appetizer servings.
Curry Chicken Soup: Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1–2/3 cups), 3/4 cup diced cooked chicken, and 1–1/2 to 2 tsp. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3–4 main-dish servings.
Pepperoni-Veg Soup: Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 C. frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4–6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.
This is a little OT for this thread, but the thread with alternative cooking sources, ideas went bye-bye.
Directions for a Soda Pop Can Stove
Beverage Can Stove from Wikipedia
Directions from ReadyMade magazine
Baking with a Soda Can Stove - has some cool pictures and recipes
High Performance Soda Pop Can Stove - this has some of the best instructions and pictures that I’ve found
Here are a couple of other alternative cooking methods.
Can You Really Cook On A Rock?
Has some good instructions and suggestions for cooking on a heated rock.
Building a Viking Age/Anglo Saxon Oven
How to build and use a reproduction earthen oven. Looks like a “cool” alternative for summer cooking that needs to be done out-of-doors away from a house. Directions are from a re-enactment afficianado. Something to keep in mind as an alternative baking method. Downside is that it is probably labor intensive to build, and once built is fairly permanent without demolition. But, that could be a plus too if you are needing something sturdy and long-lasting in the event that power disruption is long term or utility costs become prohibitive.
KathyinFL— Thanks for continuing the thread. I love reading your recipes. I curious about the origin of the name Herman for some of the recipes — whence does it originate? Also, I saw that Coleman makes crockpots and ovens — saw them in the camping section at wallyworld. Any experience with these?
And one more question — how long will the friendship bread starter keep? If I were to make it and not have someone to share with, what would I do with the rest of it if I didn’t want to bake it all right away? Thanks!
new birdie prepper – at 15:25
1. Didn’t know that Coleman made a crockpot, will have to look for that one. However, I do know they make an oven. I love mine and got one when we went camping last year out west at the national parks. Loved it!
2. I think the name “Herman” is just a gag. I haven’t a clue otherwise. <grin>
3. For the starter, I’ve never left it for longer than a day. You have to keep “feeding” the starter or it will die. If you don’t use it all or give it away, I would just start the 10-day schedule all over again.
Here is a recipe that I’ve made many times. It is always a hit, even with picky kids. It is even better the next day. Ideas to accompany it - cornbread muffins, Fritos Scoops, sour cream, cheese, mix with rice and wrap in a tortilla.
Use 1 regular size can of the following and don’t drain. Dump in crockpot and you’re set
Mexicali Bean Salad
Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. If using fresh red onion - In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill if possible or serve at room temperature. Yield: 4–6 servings
Bean & Vegetable Burritos
Combine chili powder, oregano and cumin in a small bowl, set aside. Layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn in a 4 quart slow cooker. Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro. Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick vegetable spray, set aside.
Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18–20 minutes or until heated through. Serve with nonfat sour cream if desired. Yield: 6 servings
Note: You may be able to substitute canned sweet potatoes in this recipe, just omit the long cook time in the slow cooker. The texture of the potatoes may be slightly different, but the taste should be similar as long as you make sure and heat the canned sweet potatoes with the other ingredients you would have put into the crockpot thoroughly together.
Vegetarian Tex-Mex Burgers
[This calls for a lot of fresh ingredients; however, remember you can substitute the equivalent of rehydrated/dried ingredients for the fresh. Since things are being cooked together, you won’t be able to tell the difference.]
Combine the first 5 ingredients for salsa. (May use small part of it to mix with remaining ingredients for moisture.)
Place cooked pinto beans into a small bowl; partially mash with a fork and set aside.
Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. (This will make a kind of “rue” or gravy looking mess). Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.)
Form 6 large patties or 8 smaller patties and place on lightly oiled (may use cooking spray) cookie sheet.
Bake at 425 degrees for 10–15 minutes, until lightly brown and heated throughout. Serve “burgers” hot.
Yield: 8 servings
Spicy Lentil-Veggie Burgers
[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]
Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.]
Combine lentil/potato mixture with salt, mash together and set aside.
Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this)
Heat 2–1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro.
Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties.
Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.)
Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings
[At this time I have decided to NOT store wheat. I just don’t have the space to store large quantities of grain nor do I have the expertise to cook with it. But I am leaving it as an option, assuming there is time to learn. Below are a couple of recipes that I’ve found for those who are storing whole grains as part of their food pantry.]
CRACKED WHEAT SAUSAGE OR HAMBURGER
For hamburger mix together.
For sausage add to above mixture:
Fry in small amount of oil after mixing.
CRACKED WHEAT SAUSAGE
Fry after mixing.
WHEAT SAUSAGE
(Grind with fine blade of a food chopper).
Mix all ingredients together except wheat. Gently fold in wheat. Drop from a spoon into a frying pan of hot oil, 325º - 350º. Flatten slightly and fry about 6–7 minutes on each side. Freezes well after cooking. Good on pizza. Very mild
MEATLESS MEAT PATTIES
Mix all the grains together then measure them. Grind them quite coarse. Mix all the ingredients together in a pan. While stirring, bring to boil. Turn down the heat, and cook for 10 minutes more. Form into balls, I use a cookie scoop, and freeze. When they are frozen, store them in freezer bags. Recipe makes 48 balls, and I use 2 balls for each hamburger bun. Use instead of hamburger in other recipes. Wonderful as a pizza topping.
“Cream of Chicken” Soup Mix
Blend ingredients. When ready to use, combine 1/3 cup casserole mix with 1 1/4 cups water to equal 1 can of soup.
MILK GRAVY FROM POWDERED MILK
Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.
I’ve commented before about some recipes my sister put together for her wheat classes as well as her powdered milk classes that she teaches. She finally put them on her website: www.kindredlearning.com I know we’re not supposed to advertise and I would not post this except that several people expressed an interest in this info. I guess her powdered milk class is phenominal. She has even learned how to make a cheesecake from her homemade cream cheese that is to die for delicious. BTW, Kathy in Fl, your recipes above sound fabulous too!
Mother of Five – at 12:17
Hey, the more the merrier. We are in this to edify and encourage each other. I’ll be sure and stop by your sister’s site for some extra tips.
Wheat-Free, Milk-Free, Egg-Free Animal Cookies
2 tsp arrowroot powder or cornstarch 2 1/4 cups non-wheat flour 1/2 tsp salt 1/4 tsp baking powder 1 cup dairy free/soy free margarine 3/4 cup sugar 1 1/2 Tbsp oil 1 1/2 Tbsp water 1 tsp baking powder, blend with oil and water 1 tsp vanilla extract
Mixing and Baking Instructions Preheat oven to 375 degrees. Blend arrowroot powder, **non-wheat flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10–12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks.
Variations
Chocolate Cookies — Add 2 ounces melted baking chocolate, substitute 1/4 tsp baking soda for the powder. (Caution: baking chocolate may not be milk-free.)
Caramel Cookies — Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder.
Orange Cookies — Add 1/4 cup flour, 1 Tbsp orange juice and 1 tsp orange peel grated.
Kathy, thanks for all this hard work, I want you to know I really appreciate it, as I know others do!
Ditto on the hard work, Kathy, thanks.
Maybe I missed it, but where would you pick up a camping oven and a Coleman Dutch Oven? I’ve never seen them at Walmart or Sam’s or KMart or Target??? Those are the major stores in my small town. Oh, and Ace Hardware.
Mother of Five:
Are these not at your wallyworld in the camping section? I have seen them at our superwallyworld. A nearby town even has some dehydrated food in pouches at their (nicer, admittedly) superwallyworld. I picked up some of those for bug-out-bags. I will look today. Have you looked on-line?
Kathy,
I can’t tell you how useful these recipes are - What a great starting point for food preps.
If you don’t mind my asking, what do you use for sources? Are most of these recipes that you have adapted from dishes you have made from ‘normal’ ingredients, or are these culled from recipes you’ve tried from cooking with storage books?
Anyway, great stuff, and thanks!
Sasher – at 09:34
The recipes come from many different sources. I’ve camped my whole life … family, scouts, etc. Some of the recipes are from those types of situations. Some of them come from 18 years of marriage and 5 children. <grin> Some of them are new recipes that I’ve been experimenting with … either converting ones that I use with fresher items on a regular basis such as family favorites or ones that I’ve found in cookbooks and on-line.
I’m trying to put everything into a real “cookbook” style ebook so that I can share it (for free, not profit) with folks that would like it in that format, but I still have a lot of recipes to go through and experiment with before I get that finished. I’ve got a basic format, but am trying to get it to be a little more diverse in content.
Appreciate you taking the time to comment. It helps when the going gets tough.
Mother of Five – at 17:28
I got my Coleman oven in the camping section at walmart. I ran out last night to see if one of the area walmarts had the coleman crockpot that was mentioned. That one didn’t have any in stock but said they have carried them, they just sold out. They run about $55 (US) from what I understand.
I went to the spec page for the product and found the following description:
Serve up some tasty soups and meats while camping with Coleman’s Heat-N-Serve Slow Cooker. Runs on your standard 16.4 oz. propane cylinder, has a 4000 BTU adjustable burner and a large, 6-quart capacity. With a removable food vessel with a locking lid that lets you go straight from the refrigerator to tailgating or the campsite in one easy step. InstaStart electronic ignition for easy matchless lighting
The Coleman Oven averages about $29 (US) in price. Its basically a folding metal box oven that sits over the top of your Coleman stove top. I have to say I love mine when we go camping. It gives me the option of “baking” as in casseroles and muffins which can be a nice change from frying or grilling. Its not big, so sometimes with my large family I have to do a combination of cooking types … bake bread, stove top side dish, and grill a meat or stew on campfire … but it is still nice to have, but not essential.
The specs and directions for the stove are:
Made of smooth, aluminized steel that folds flat for easy portability, Coleman’s Camp Oven is perfect for baking and keeping foods warm while exploring the great outdoors.* Great for baking muffins, potatoes, pies and more as well as heating up cans, pot pies and frozen entrees. Comes with an adjustable steel bake rack and an easy-to-read thermometer.
1. Center the Coleman Portable Camp Oven over the master burner of your camp stove.
2. Preheat the oven slowly and allow enough time for the desired baking temperature to become stabilized.
3. Place foods, cans or other suitable products in the center portion of the oven and let heat.
[This recipe is definitely predicated on you having some yogurt on hand prior to the power going out. By have a bare minimum supply of yogure (for the “culture”), you will be able to continue supplying you and your family with yogurt just by following this recipe which uses powdered milk.]
Note: this recipe comes form the waltonfeed site. I’ve copied it in its entirety, including comments, but make no personal claim on it.
Home Made Yogurt
Combine the water and dry milk powder. Heat it to 180 degress. Cool it to 110 degrees. Mix in the store bought yogurt. Incubate in a warm place for 4 to 8 hours. This is quite cryptic, for more detailed information, read on. Each cook develops her own way of preparing home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I’ve heard tell about it.
Yogurt can also be cultured from store-bought yogurt which contains “active yogurt cultures” or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.
I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own yogurt as a starter too, but eventually it loses it’s power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I’ve had my best results this way.
When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1 2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.
To begin, I get out my double boiler. I measure the water (3 3/4 cups) in the top of the double boiler and whisk in the powdered milk (1 2/3 cups). Then I put the lid on top and let it sit for several minutes over the bottom of the double boiler (which is filled with water), heating at medium high heat. Every now and then I check the milk. The water below the milk is boiling. When it looks like the milk is almost ready to boil, I take it off the stove. You can use a candy thermometer if you like. The temperature should be at least 180 degrees. The reason you heat the milk is to kill off any bacteria which could interfere with the yogurt starter. The few times I have made yogurt without heating the milk first, I wound up with runny yogurt. My best results come when I heat the milk first.
You could heat the milk directly on the stove if you liked. I don’t do this because I have scorched the milk many times this way. Instead, I prefer my double boiler method. Next I take the top of the double boiler, containing the hot milk, out of the bottom, and set it on my washing machine to cool. The washing machine is metal, so it cools the pan down faster. The pan has to cool down to 110 degrees. This is when the bottom of the pan is comfortably warm when you place your hand on it. If the yogurt is too hot, it won’t work, the heat will kill the starter.
While the milk is heating, I take out a large mouth quart size canning jar and place a frozen yogurt cube in it. By the time the milk is cooled down, the starter cube will be thawed. When the milk is cool enough, pour about 1/3 of it into the canning jar over the starter yogurt. Stir it up with a wire whisk or a fork to mix it up completely. The starter yogurt should be totally combined with the milk. Pour in the rest of the cooled milk and stir again. Put a lid on it and shake it up to make sure it is all liquified together. Now it is time to incubate the yogurt.
I do this in my electric oven. I set the stove dial half way between off and two hundred degrees, or at approximately 100 degrees. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 4 and 8 hours, usually overnight, or while I’m out for the day. I take out the yogurt when it is thick and done. It works every time. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.
There are many other ways to incubate yogurt. It should rest undisturbed while it incubates. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don’t have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn’t then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren’t a problem because of the closed nature of the cooler.
After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week. You may prepare more than one jar at a time if you like. I just included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop the yogurt out. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.
Learning to make yogurt is a trial and error process. Most people don’t have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.
[Here’s another recipe for making cheese from powdered milk. In this recipe you press the cheese so that is more of a solid verses a spread.]
Quick Soft Pressed Cheese
Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.
Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½−1 t. salt after rinsing curds.
I’ve been meaning to share this but never saw an appropriate thread come up. I had an elderly friend whom I spent a lot of time with before she passed last year. During a hurricane season a couple of years ago, she said she was without power for an extended period of time, but was lucky enough to have a son who brought her a small generator to help out while he did repairs so that the powers could be turned back on.
During this time she found a creative way to make simple, but nutritious meals for herself … she lived alone except on the weekends her granddaughter came to stay.
She used … believe it or not … a child’s Easybake Oven. Apparently this was a favorite activity of her granddaughter’s and grandmother went all out as well.
I know that it wouldn’t work for a family of any size, but perhaps some of our singles might want to think about something similar as an alternative. <shrug>
Thank you so much for all the info. I had never heard of these items before so I hadn’t looked until I read this thread. We don’t have a Wallyworld store in our town or in the surrounding towns either (Hoosiers??) I will follow up on these things. Thanks again:)
Swiped this one from this month’s Cooking Light - they had a few camping recipes:
Breakfast Couscous:
1 1/4 cups water 1/2c up nonfat dry milk 1/2 cup uncooked couscous 1/4 cup dry cranberries 1/4 cup raisins 1/4 cup walnuts, toasted 2 tablespoons brown sugar 1/2 tsp cinammon 1/8 salt
Bring water to a boil in a small saucepan, stir in milk and remaining ingredients. Remove from heat, cover and let stand 10 minites. Mixture thickens as it cools.
Kathy, thank you for aaaaallllll this hard work!
I found this bit of information & thought it might be helpful for someone who doesn’t use a lot of fats:
You can buy powdered butter or margarine and you can “can” butter. http://www.endtimesreport.com/canning_butter.html
You can substitute white beans for fats in baking. They do change the end product some. I haven’t tried it myself but know someone who has and she said her family didn’t know the difference.
Method 1: Cover beans with water and cook until very soft. Mash until consistency of shortening (use blender). Replace in recipes cup for cup. Example: Recipe calls for 1 cup margarine - use 1 cup mashed beans. Liquid may be added to adjust the consistency. Mashed beans do not keep long in the fridge, so freeze them.
Method 2: Grind beans in your wheat grinder. Store in air-tight container. Replace fat in the recipe cup for cup as above. You will need to add liquid since the ground beans will be part of the dry ingredients.
I’m-workin’-on-it – at 09:27
Thank you. I knew you could sometimes substitute apple sauce for the fats but didn’t know about the white beans. Another problem at least partially address in case I run out of something and don’t feel ready to go try and scrounge some up.
Thanks again.
Corn Salad with Lime Dressing
Dressing:
Salad:
For Dressing: Place the cumin in a small skillet and place over a low flame. Heat the cumin for about 1 minute until it becomes aromatic. Remove the pan from heat and add the lime juice, vegetable oil, jalapeno and salt. Stir the mixture together, transfer to a small bowl and cool in the refrigerator (if possible).
For Salad: Combine the corn, black beans, red and green peppers, onion and parsley in a large bowl. Add the lime dressing and toss to coat thoroughly.
Spoon the salad into a deep platter or shallow bowl and garnish with parsley.
Servings: 6
[Sometimes figuring out how to keep our emergency storage pantry and menues well-balanced nutritionally can be just as challenging as creating the stockpile. Below is one way to sneak in a serving or 2 of fruits without having to resort to eating a can of fruit cocktail every day. <grin>]
Blueberry Cobbler Smoothie
Combine all of the ingredients in blender jar and blend at high speed until smooth. Serve immediately in tall glasses with straws.
Servings: 2
Hey! I checked at my wallyworld last night and the Coleman Crockpots are 53.88 and the ovens are 23.88. Hope that helps.
[Its been said on more than one occasion that powdered/instant milk doesn’t taste the same as fresh milk. Well, that’s true. But you still need to make sure and have a source of vitamin D to balance out your emergency pantry nutrition. One way to make powdered/instant milk more palatable is to add a flavoring to it. Some use chocolate syrup, some use a commerically available vanilla or strawberry powder, some recommended a drop or two of vanilla extract, etc. Below is a recipe for making your own fruit flavored milk syrup. Really easy, and my kids thought it was fun and tasty when we tried it.]
In a saucepan over medium high heat, combine sugar and water. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into 8 ounces milk, or to taste.
Kathy in FL, all I can say is thank-you, thank-you, THANK-YOU!!!!!! for all of the wonderful recipes and tips. I used to think I was a good ‘scratch’ cook but I bow before your tremendous expertise and inventiveness. You have saved me from being lynched by my kids within 3 weeks of isolation- again thanks!
MaMa – at 10:49
Hey, I wouldn’t be surprised if you still out ranked me. <grin> What do they say, necessity is the mother of invention? Let’s just say great minds think alike. ;)
Basically I saw this as the one area I could contribute the most in. First I started it for my own family, then I started sharing on Fluwiki, then I started a Yahoo group for this, now I’m going to put together a flyer of simple but healthy recipes and pass it out to our tenants in the guise of “hurricane prep” suggestions.
Our tenants are primarily middle to low income families, many of whom depend at least in part on some kind of subsidy … either for rent or for food. The recipes I’m developing will only use inexpensive and/or WIC approved ingredients. Hey, its a start.
Makes me feel that even if I cannot successfully influence local government/agencies in our area, at least I can and am doing something.
The following is not at all healthy. <grin> However, I talked to a friend who said this is one of their favorite activities when the power goes off. They have a deep fryer that is hooked up to a big propane tank, but you should be able to rig up a “deep fryer” on a grill, stove top, or whatever your choice for cooking is.
My friend states that sometimes, when you are in a stressful situation, just having fun is more important that most anything else. It gives you a break … mentally and physically. And if your “break” activities become ingrained as a “good” situation, something to look forward to in spite of the surrounding bad, then they are even more to be looked forward to and appreciated.
Even if you don’t do something exactly like this, it might behoove all of us to make sure and include “break activities” to give us some relief from the stress and give us something good to remember and think about when/if things get tough/bleak.
Deep Fried Snickers Bar
Chill the chocolate bar by keeping it in the fridge (or at least as much as possible), but don’t freeze it.
Mix the flour, cornstarch, and baking soda together.
Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.
Heat the oil until a small piece of bread will brown in a few seconds, but don’t allow it to smoke. If the oil smokes, your temp is too high and can flash ignite.
Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown.
This is a little more on the “exotic” side of things than most of the other recipes I’ve posted. However, it is a local item. If anyone else has a local favorite that can be converted to canned/dry goods only go ahead and post away. <grin>
Drunkin’ Swamp Puppies
Heat oil for deepfat frying to approx. 375°. Forget what it says on the package, and combine listed ingredients. Spoon drop into hot oil, one at at a time making sure they don’t lump up together. Fry until evenly browned. Using slotted spoon, remove from grease and drain on paper towels. Yields 20.
KathyinFL — do you have a recipe yahoo group? tell more, tell more!
Love the snickers recipe. Just reading it brightens my day!
new birdie prepper – at 12:06
Its mostly for file space, but you are more than welcome to go over there. I have over 400 files (recipes) in the files section. People can contribute if they want I mostly folks just go for the files.
I do try and send one new recipe out a day and so far no complaints. <grin>
EPrep_Recipes@yahoogroups.com
Peanutbutter Oatmeal log roll….2 cups oats,2 cups powdered milk,1 cup raisins,1 cup peanut butter or dried equivalent,1 cup corn syrup…combine oats and peanut butter..mix well…add rest,mix well…roll into logs and slice….My apologies if this is a duplicate….
malachi – at 12:23
Mmmmm. Another good one. And I’ll pretend that it is healthy. Hey, it has peanut butter and oats, right?! <grin>
That’s some serious energy food.
This morning I tried out a funnel cake mix that I found when looking for storage variety. Great stress reliever!! Trabsports you right to a county fair!! My boys loved it and it’s very easy. Directions are on box, pour batter through a funnel or baggie with a hole into hot oil, sprinkle powder sugar on. Not healthy, but what a way to go!!
Wheat Gluten…..8 cups wheat flour,2 cups water….combine and mix into a ball..knead for 10–15 min….cover in cold water for 1 hour…wash out starch by running under hot water till dough is firm….continue to wash until bran(gritty feeling part) has been washed out…drain for 30 min….Left is a lump of stuff that can be flavored with bullion,or other flavorings that can be fried in oil to eat like a patty of meat….I love this stuff….I like to add about a 1/2 cup of peanut butter,bake 10 min @ 300 then transfer to the grill with bbq sauce…Obviously not for those with wheat allergies.
[Bet you didn’t know that there were so many variations of ye ol’ standby “Chicken Noodle Soup.” <grin>]
Ginger-Chicken Noodle Soup
Cook the noodles according to package directions; drain.
Meanwhile, heat the broth in a large saucepan over high heat until boiling. Reduce the heat to medium-low, and add the chicken, mushrooms, ginger and soy sauce; simmer for 3 minutes. Just before serving add the noodles and green onions and rheat through. Ladle the soup into bowls and garnish with fresh cilantro. Servings: 4
I make yogurt with powdered milk all the time and in my experience it does not need to be heated before making. I mix about 5–1/2 oz powder with a quart of water and the starter then let it incubate. I think the process the milk goes thru to get powdered does the same thing that heating regular milk before making yogurt does.
following the peanutbutter theme here.
This is something my kids LOVE.
1 cup crushed cornflakes 1 cup dry milk powder 1/2 cup honey 1/2 cup peanut butter
Just mix this all up and roll it in extra crushed cornflakes. these are best cold, but really yummy anyway. Some folks use crushed grahmcrackers, or quick oats. I’ve even used this for breakfast, heck of alot better for ya than poptarts! LOL
Kathy in FL – at 12:00
what is everglades seasoning? I’ve never seen anything like that around here.
While I’m not sure that it contains any recipes, I can’t resist sharing this site that I just stumbled into: http://www.pottedmeatmuseum.com/
Yes, “ThePottedMeatMuseum”. Amoung other things, they even have picture of a can labeled “New and Improved. Southern Suprise. ‘Road Weary’ Potted Possum Sauce.” I couldn’t make this stuff up.
A nice site to troll through while nervously waiting for more posts from Indonesia.
Enjoy.
“I’m going to put together a flyer of simple but healthy recipes and pass it out to our tenants in the guise of “hurricane prep” suggestions. Our tenants are primarily middle to low income families,”
I’ve had similar thoughts of trying to help friends learn how to eat cheaply. I’m no cook, but I can collect recipes using cheap foods.
A big hurdle is when the foods need time, like soaking beans overnight; lots of people these days people aren’t used to planning a meal that far ahead or spending more than half an hour in the kitchen.
Mango-Coconut Smoothie
1 can (15 ounces) mango in light syrup 1 can (13 1/2 ounces) light coconut milk 1 can (8 ounces) pineapple chunks in juice Juice of 1 lime (or equivalent from bottled) 1 tablespoon chopped gingerroot or 1 teaspoon ginger powder Mint sprigs or toasted coconut, for optional garnish
Whirl the mango, coconut milk, pineapple, lime juice and gingerroot in a blender, just until smooth. Serve immediately in tall glasses. Garnish with mint, if desired.
Servings: 4
Carrey – at 13:43
Everglades Seasoning is a local seasoning blend. I’ll have to look and see what is in it, but it is probably most similar to a seasoned salt or a seafood seasoning blend.
Baked Apple Pancakes
Preheat the oven to 450 degrees. Prepare a deep-dish nine-inch pie pan by melting one tablespoon of butter in the pie pan and rolling it around the surface. If you use a non-metal pan, you can melt the butter in the microwave. Do not brown the butter. Whisk the eggs, milk, and brown sugar together until light. In another bowl, mix the flour, salt, and spices together. Fold the flour mixture into the egg mixture. Pour the batter into the prepared pan. Bake for 15 minutes or until golden. While the pancake is baking, toss the sliced apples in the brown sugar and cinnamon. Heat a skillet with butter. Do not burn the butter. Sauté the apples in the butter until nearly tender. Set aside.
When the pancake is done, remove it from the pan to a platter for serving. Scoop the sautéed apples into the pancake. Serve immediately with warm maple syrup.
Parmesan and Bacon Cornbread Recipe
Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing well. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a medium bowl. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion together in another bowl. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted in the center of the bread comes out clean. If baked in a deeper pan or a light colored pan, it may take longer to bake. Cool on a wire rack for ten minutes and serve warm.
Maple and Apricot Granola Recipe
Place the rolled grains in a large bowl. Finely dice the dried apricots and set them aside. In another bowl mix the syrup, oil, salt, and flavor together. Add the liquid to the grains and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier. Add the nuts or seeds. Spread the granola in a shallow baking pan. Bake at 325 degrees for 25 to 30 minutes or until fairly dry and starting to brown. Stir every ten minutes while it is baking to keep the granola on the bottom from burning. Remove the granola from the oven and stir in the apricots.
Tips
There are too many “fresh” items that will store long term; however, check out winter squash varieties. These include things like pumpkins and hubbards, butternuts and the like.
Pumpkin Chips
Sorry, previous thread should read “aren’t too many” not “are too many.”
Here’s another fresh winter squash recipe.
Pumpkin Fritter Recipe
You deep fry these fritters just as you would French fries.
Mix the flour, salt, baking powder, and nutmeg together in a large bowl. Add the milk and eggs and stir until mixed. Add the pumpkin and corn kernels. In a deep fryer or heavy pan, heat enough vegetable oil for deep frying. The oil should be very hot, 375 degrees. Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels. Serve immediately drizzled with maple syrup.
Fruit and Nut Quick Bread Recipe
Note: you can vary this recipe by mixing and matching which kind of nuts and dried fruit and which flavor of extract that you use in each batch.
(7/8 cup sugar is 3/4 cup plus two tablespoons. If you would prefer a sweeter loaf, use a full cup of sugar or substitute milk for the water.)
The more sugar in the quick bread recipe, the browner the crust. If you substitute milk for the water, the lactose—which is a sugar—will cause a little more browning.
Directions
Preheat the oven to 350 degrees.
In a large bowl, mix the dry ingredients together (except for the fruit and nuts). Stir in the fruit and nut pieces. In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, milk, water, and extract. Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread. Scrape the batter into a well-greased 9-inch by 5-inch loaf pan. Spread the batter evenly in the pan. The loaf will tend to rise in the center so make sure that enough batter is pushed to the edges for a more uniform loaf. Bake for about an hour to an hour and ten minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done. Remove from the pan and cool on a wire rack.
Quick breads are best if stored overnight in a cool place. The flavor of the fruit is developed and dispersed by storage and the bread tends to be moister.
Homemade graham crackers may be a good substitute for cookies and other junk food that we crave during stressful times. Below are a couple of graham cracker recipes that I had success in trying.
Honey Graham Crackers
Sugar and butter for optional topping
These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter. Sprinkle granulated sugar over the buttered tops.
Note: Graham flour is a whole wheat flour with lots of fiber from the wheat hull left in. You can substitute your favorite whole wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.
Cinnamon Graham Crackers
For the sugar and cinnamon topping:
Chocolate Graham Crackers
For the sugar topping:
[Easy fix that uses canned apples]
Apple Pie-Cake
Preheat the oven to 350 degrees
In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick—about one minute. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined. Stir in the pie filling. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.
Ham and Cheddar Cheese Biscuit Topping
Make biscuit, muffins, or cornbread of your choice then set aside until the topping is heated through.
MIX soup, milk, Worcestershire and mustard in saucepan. Heat through. Add chopped ham and heat through again.
Place your tomatoes on the biscuits (or other bread of your choice). Spoon soup mixture over and sprinkle with paprika.
Fiesta Potatoes
MIX soup, salsa and milk in skillet. Add potatoes. Heat through.
Old thread - Closed to increase Forum speed. Part III can be found here.