MORE FOOD!
Continued from Part V
Kathy in FL – at 12:45
Long Grain & Wild Rice Soup
SERVES: 4
1 package Long Grain & Wild Rice 1 cup chicken or turkey - chopped (from canned, or could use TVP) 1/2 cup carrot finely chopped 3 Tbsp. sherry 1/2 cup onion(s) chopped (or equivalent in dried chopped onion) 1/2 cup flour 3 cup(s) chicken stock/broth
In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth and let the mixture come to a boil, stirring constantly. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve.
We’ve done a lot of talking about the importance of rice in our preps but little on the difference between the rices. Thought this might help some folks that are out there looking at all the different rices and going hmmmmmm …
There are several kinds of rice – short grain, long grain, converted, Basmati, Arborio, sweet, wild, brown, instant. It is so confusing for people. Rice is a part of the grass family. Here are some answers:
Short Grain Rice: This is a shorter and fatter grain of white rice such as Arborio or Sweet Rice (also known as Botan Rice, Chinese Sweet Rice, Granza Rice, Japanese Rice, Paella Rice, Sticky Rice, Sushi Rice, Sweet Rice, Thai Rice). It is used for sushi, risotto, rice pudding and the sweet rice is used in oriental cooking due to the stick quality of this product, although it isn’t sweet as in sugar sweet.
Long Grain Rice: This is a long and slender gain of white rice such as Basmati and is used in curries, as a base for stir fried dishes and as a side dish. The grains tend not to stick together like the short grain.
Converted Rice: Converted rice is steamed before it’s husked, a process that causes the grains to absorb many of the nutrients from the husk. It is not a harsh white, nor is it brown, but instead a cream color. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. It is not as nutritious as brown rice which still contains the good husk, but more nutritious than the white rice. Be sure to read directions for cooking and how much you get after cooking. Most short and long grain rice will convert to 3 cups cooked rice for each cup of raw rice. I’ve also heard that converted rice takes longer to cook than short or long grain white rice, but the bag I recently bought took less time and converted to less rice than the usual 3 to 1.
Instant Rice: It has little food value, is rather tasteless to some people, converts as 1 cup of raw rice to (maybe) 2 cups of cooked rice and cooks fast. Don’t use it unless specifically requested in the recipe.
Brown Rice: This is your best health benefit rice. If you are diabetic, this is what you need to use as opposed to the white rices mentioned above. It takes a bit longer to cook and has a kind of nutty flavor. In some dishes you can’t tell the difference between this and the white rice. In others you just have to use white rice. Both short and long grain rices come in white or brown rice.
Wild Rice: This isn’t really rice, but a combination of grass and grain. Wild rice is a nutritional grain that serves as a substitute for potatoes or rice, and is used in a wide variety of foods such as dressings, casseroles, soups, salads, and desserts. In recent years, wild rice has been used in breakfast cereals, and mixes for pancakes, muffins, and cookies. This grain has a high protein and carbohydrate content, and is very low in fat. The nutritional quality of wild rice appears to equal or surpass that of other cereals.
At http://cookingwithshirley.com/ under their Cook’s Thesaurus also has good explanation of different kinds of rice such as black rice and a few other more exotic rices such as the aromatic jasmine rice.
Cookbooks, dietitian offer advice on making good food without power…
You beat me, anon! It looks like a good source for different pantry food ideas.
I set up some pages over on the main wiki for organizing these recipes into a “cookbook”. See my post around 12:30 at Conference of the Editors. If some of you will organize the recipes into “chapters”, I’ll be glad to create chapter pages & copy the recipes over to the chapters.
Kathy in FL - If you have a file with your recipes already in the wiki markup, that would speed things up. If you do, please send them to the email address in my fluwiki profile (let me know so I’ll check for mail). Thanks.
Mari, just getting back on the computer after several days “break.” Life was a little hectic. <grin>
The only place my additions to the recipe threads show up in wiki mark up is in the threads.
I’m working on a .doc cookbook for all the recipes that I have if you want what I have thus far … but its well over 100 pages, although it is indexed.
Also, most recipes can be found at my yahoo egroup called Eprep_Recipes. If you need a direction link to that group … the stuff is mostly in the files section but there are a lot in the post archives as well … I’ll get you that.
bump
Kathy in FL – at 09:34 - Your doc version would be appreciated. How did you do the index?
I’m working on getting the first file Part I of this series up on the Consequences.Recipes pages. If you want to help, please work on a different file so we don’t duplicate efforts.
Mari – at 09:02
Mari, the indexing is easy but time consuming. I just use the indexing instructions through Microsoft Word.
After I’ve fiddled with it a bit, I have over 150 pages in the document now and that is at Arial Narrow 10 pt font. I haven’t bothered counting the recipes yet.
Let me fiddle with it a bit more. I’ve still got sheets of recipes that I need to copy and paste into it. However, to let you know how the cookbook is organized, the following is the table of contents:
Each section is also subdivided to make as much sense as possible.
Brown Rice Delight
Rinse rice well. Process garlic, onion and celery into fine pieces. Add all ingredients to pot, cover, and simmer until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Cooking time can be reduced in half by soaking rice overnight.
More healthy rice recipes.
Mexican Brown Rice
Add the water to a large pot and bring to a boil. Add all the ingredients, except the corn. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.
Spicy Rice
Cook rice, onions, bokchow and mushrooms together. When rice starts to dry out, add salsa. Stir and serve.
Brown Rice Curry
Add the water to a large pot and bring to a boil. Add all the ingredients. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.
Rice Summer Salad
[Note: this calls for some fresh items, but you could substitute with dried equivalents that have been rehydrated.]
Serve plain as a main dish, or piled on lettuce leaves and garnished with tomatoes and watercress. Preparation time is 30 min. with 2 hours to chill.
I’m now working on Part II of this series, and should have that done early next week. I’ll do a check after that to see if I’ve unintentionally left something out (for some reason the great carrot cake recipe disappeared from my working files - caught that one!). I started trying to get the recipes in a consistent format, but decided to get them up first and leave the fine-tuning for later if desired.
Feel free to pitch in. (I backed up the wiki markup source data for the Recipes wiki pages this morning.)
Speedy Layered Chicken Enchilada Pie
8 flour tortillas (store-bought or homemade) 2 c. cooked chicken (fresh or canned) ½ c. cooked instant rice 2 c. shredded Monterey Jack cheese (or equivalent in canned cheese) 1 can black beans, rinsed and drained 1 can (19 oz) enchilada sauce (or two small cans) 1 can whole kernel corn (or shoepeg white corn) 1 c. thick n’ chunky salsa 2 T. chopped onion (or equivalent in dried chopped onion) sour cream, if desired (fresh, powdered, or made from evaporated milk)
Heat ove to 350 degrees F. Spray 9” square baking dish with cookin spray. Cut five of the tortillas in half. Cut remaining tortillas into 2 ½ inch wide strips. In large bowl, mix chicken, rice, 1 cups of the cheese, the beans and 1 cups of the enchilada sauce. Layer for tortilla halves in bottom of baking dish. Top with ¼ cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas halves; fill in empty spaces with 3 tortillas strips. Spoon corn over tortillas. Spring salsa over corn. Layer with 2 tortillas halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 T. onions. Bake uncovered for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.
Whoops, lost my formatting on that last post, let’s try that again.
Speedy Layered Chicken Enchilada Pie
Heat ove to 350 degrees F. Spray 9” square baking dish with cookin spray. Cut five of the tortillas in half. Cut remaining tortillas into 2 ½ inch wide strips. In large bowl, mix chicken, rice, 1 cups of the cheese, the beans and 1 cups of the enchilada sauce. Layer for tortilla halves in bottom of baking dish. Top with ¼ cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas halves; fill in empty spaces with 3 tortillas strips. Spoon corn over tortillas. Spring salsa over corn. Layer with 2 tortillas halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 T. onions. Bake uncovered for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.
Chile Chicken Enchiladas
Heat oven to 350 degrees F. Spray 13” x 9” glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles, and sour cream. Spread about 2 teaspoons enchilada sauce on each tortilla. Tope each with ½ c. of the chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cookin spray; cover baking dish with foil, sprayed side down. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Optional: serve with additional sour cream.
Chicken Ranch Tacos
Prepare taco shells. In a medium bowl, place chicken. Sprinkle with taco seasoning mix, toss gently to coat. Heat thoroughly. After heated, stir in ½ c. dressing. Spoon warm chicken mixture into taco shells. Top with whatever “normal” toppings that you have … chopped tomatoes (could drain canned chopped tomatoes for use), lettuce, cheese (canned or shredded), sour cream (fresh, powdered, made from evaporated milk), etc.
I can’t remember which thread it was, but a while back some of us were talking about how to use fewer dishes and one of the solutions that came up was the use of edible “dishes” otherwise known in the “old days” as trenchers.
Well I finally found a fairly easy “bowl” version of a trencher that you don’t have to cut the bread out of … it is shaped as it bakes. And the bonus is that you use a breadmaker to get you started. The only unfortunate is that the bread recipein question calls for an egg … and if eggs are in short supply you are going to have to work the recipe to using your egg-alternative.
Bread Machine Crusty Homemade Bread Bowls
Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy. Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups—bread and cups will be hot. Cool bread bowls upright on wire rack.
Here is another very, very easy bread … done up in biscuit fashion.
Oatmeal Biscuits
Heat oven to 450ºF. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Bake about 8 minutes or until golden brown.
Mari -
The wiki side looks good! I think it will be helpful, as we amass recipes. I will add the contributor’s names to the ones I added earlier, and will pick a separate thread to work on when time permits. (Unfortunately, I don’t have tons of time right now…)
amt – at 12:45 - Thanks! After I get Part II up and check both, I plan to do other things for a couple of weeks. Let me know which thread you pick so I don’t work on that one too.
bump
I’ve lost the canning recipe thread so I’ll post this find here. I know at one point we were discussing ways of providing greens in the SIP diet, other than growing them fresh. Below is a recipe for canning or freezing cole slaw.
Coleslaw to Can or Freeze
Ingredients:
Shred together and then add:
Let stand 1 hour. Drain water from vegetables, add syrup.
Syrup:
Boil for 1 minutes, cool.
Mix vegetables and syrup. Pack into quart jars and process in a boiling water bath for 15 minutes, or put into freezer containers and freeze. Leftovers may be frozen.
This slaw may be drained before use and mayonnaise added, or used as is.
Felicia - If you’re still out there, I have some questions about your 28 day food plan. #Did you do any “complete protein” and/or vitamin analysis in choosing the recipes for one day? If you did, would you share it with us?
I’m in the process (with help, I hope) of assembling the recipes in this and other “recipe” threads into a Main wiki set of pages. It might be useful to have an indexing option that places the recipes into protein-type or vitamin-type categories so that people could select 1 of this, 1 of that when planning a day’s food.
Oops, should be 2 questions above.
Cinnamon-Raisin Biscuits
Heat oven to 425°F. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake 10 to 12 minutes or until golden brown.
On another thread the subject of what to include in a care package came up. Months ago I had posted some dry soup mixes and now can’t find the original, original … as in before “part I” recipe threads. <grin> If any of the following are duplicates of those, just ignore them.
Be Prepared Five-Bean Soup Mix
INGREDIENTS: 1 1/2 cups dried pinto beans 1 1/2 cups white kidney beans 1 cup dry kidney beans 1 cup dry lima beans 1 cup dry garbanzo beans 1/2 cup dried minced onion 1 tablespoon paprika 2 teaspoons salt 1 teaspoon mustard powder 1/2 teaspoon granulated garlic 1 tablespoon chicken bouillon powder 3 cubes beef bouillon 1 tablespoon dried parsley 1/4 cup bacon bits 1/4 cup mixed vegetable flakes 4 quarts water 1/4 cup vegetable oil (optional) 4 (14.5 ounce) cans whole peeled tomatoes
DIRECTIONS: To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Cup of Vegetable Soup
Place dried ingredients in a thermos. Pour boiling stock over dry ingredients.
PASTA SOUP MIX
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.
We aren’t coffee drinkers in this house, I know that many people have been mentioning it on the wiki. Below are some flavored coffee recipes that you can make at home and store as a “dry mix” type thing.
Cafe Frangelico
Combine all the ingredients in a medium bowl. Store in an airtight container. To use, combine 2 tablespoons of mix with 6 ounces boiling water. Garnish with whipped cream. For a kick, add 1 tablespoon Frangelico.
Cafe Vienna Mix
Stir ingredients together. Process in a blender until powdered. Use 2 teaspoons to one cup of hot water. Makes about 1 1/2 cups mix.
Swiss Mocha
Stir ingredients together. Store in airtight container. Use 2 teaspoons per cup of hot water.
Bavarian Mint
Stir ingredients together. Store in airtight container. Use 2 teaspoons per cup of hot water.
Amaretto
Stir ingredients together. Store in airtight container. Use 2 teaspoons per cup of hot water.
Mocha
Stir ingredients together. Use 2 teaspoons to one cup of hot water.
Café au Lait
Stir ingredients together. Use 2 teaspoons to one cup of hot water.
Spice
Stir ingredients together. Use 2 teaspoons to one cup of hot water.
Prepared Coffees:
Mexican Mocha
Combine first four ingredients in a 2 qt microwave bowl. Cover with plastic wrap, fold back the edge of wrap to let steam out. Microwave on medium power for 4–8 minutes until steaming, stirring at once. To serve, pour into 5 mugs, adding a cinnamon stick to each mug. Top with 1/4 c whipped topping. Serves 5.
Iced Coffee
Brew a 10–12 cup pot of coffee your usual way, doubling the amount of coffee that you generally use (decaf or regular). Add one 14 oz can of sweetened condensed milk to the hot coffee. Refrigerate until cold. Add pure vanilla, to taste, to the coffee just before serving. Pour over a tall glass of ice.
Vanilla Cappuccino
Combine all ingredients and enjoy!
FRENCH MARKET SOUP MIX
Combine. Divide into 14 packages (2 cups each). Store in airtight containers.
FRENCH MARKET SOUP RECIPE
Sort and wash dried beans from French Market Soup Mix. Place in Dutch oven, adding water to cover beans by at least 2 inches. Soak overnight, then drain. Add 2 quarts water and all other ingredients. Cover, bring to a boil, then reduce heat. Simmer for 6 hours, stirring occasionally. Remove ham hock. Cut off meat and return it to the soup. Yields 2–1/2 quarts.
How will we keep a balanced and nutritious diet if we are having to solely live off of our preps? That is a question that I’ve considered many times. I’d be more worried about starving I suppose but nutrition is still a big consideration for me because five of those in our home are children.
I’ve turned my attention, at least temporarily, to finding recipes that incorporate various ingredients and that could “sneak” some nutrition into the diet. <grin>
For instance fruits may be problematic. Not everyone will have access to fresh fruit so we will be using a lot of canned fruit as well as fruit preserved in other ways. Not everyone eats canned fruit, though we don’t have that trouble in our house. On the other hand, that’s not the only way I would want to try and have fruit in the diet.
So what I thought about was incorporating fruit into different menu items. I’ve found some great recipes for fruit in oatmeal type breakfast items, some really good fruit pilaf/rice type recipes, and below is one of the more successful fruit/bread recipes that I’ve tried on the family.
Peaches and Cream Bread
fresh, frozen or canned, well-drained*
Place all of the ingredients into the pan of your bread machine, program the machine for basic white bread, light crust setting, and press Start.
Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional flour or water.
Yield: one 7- to 8-inch loaf.
Bananas and Cream Bread
Add all ingredient except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.
Apple Brownies
In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with a drizzle of vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.
Hardtack
Use one part water to six parts flour. Mix and knead. roll of dough flat and score into cracker shapes. Bake 20–25 minutes and cool off until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.
Corntack
A modern-day cross between hardtack and cornbread, the following- thick crackers are actually pleasantly tasty served warm.
Combine the above ingredients, using enough water to moisten. Bake in a greased 7x 11-inch pan at 375 degrees F. for around 15 minutes, or until the edges begin to brown.
Apple Treat
Line the bottom of a pudding dish with buttered bread and cover with apple sauce. Repeat until dish is half-full, finishing the layering with the bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg gratings or cinnamon.
Oven: 350 F
Time: Approx. 25 minutes
Corn Bread
1 1/4 c flour
3/4 c corn meal
1/3 c sugar
1 T baking Powder
1/4 c oil
1/4 scant c corn syrup
1/4 scant c applesauce
1 C milk
Stir just to combine, don’t overbeat. Pour into a greased, floured pan and bake at 375 for 25 min. until springy and golden on top and sides.
Pepperoni Breadsticks
Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.
Kathy in FL- Just wanted to say a big “Thank you” for sharing all your culinary expertise. You rock! I think we are neighbors. I live in Clermont. Pat
Harvest Beer……. 4 lbs apples grated 1/2 lbs raisins chopped 2 gallons cold water 2 3/4 lbs sugar 2 inches stick cinnamon 1 teaspoon whole cloves 1. Put apples and raisins into a crock together with the cold water.cover with cheesecloth and stir once daily for 1 week…. 2. after one week strain fruit and pour the liquid over the sugar and spices.stir well,cover and allow to sit for 12 hours 3. strain and bottle,letting it work at room temperature for about 48 hours.Refridgerate as soon as sufficiently carbonated. This beverage may have a noticeable alcohol content though usually less than the amount found in a typical beer.
About bottling…..We like to use the toggle capped bottles that are available on Groelsh Beer…Just find a store that sells that type of beer and ask if you can buy some of their returnables from them.Use canning standards for cleanliness….boil the bottles and equiptment used and the rubbers on the caps.The rubber rings can be reused many times but be sure to discontinue use when it is noticably degraded.Once you have bottled the brew,leave at room tempuature for 24–36 hours.Check carbonation at 24 hours and every 12 hours thereafter.We use the small 8 ounce glass bottles for carbonation checkers but you would then need a bottle capper for those.When desired carbonation is reached transfer batch to the refridgerator.This is important as this will continue to carbonate at room temperature eventually becoming a tiny grenade.any questions?Just ask…..
Wintertime cinnamon shrub
1/2 cup raisins chopped
3 cups dried apples chopped
15 inches cinnamon sticks broken
2 tablespoons apple cider vinager
1 cup sugar
3 to 4 quarts water
1/8 tsp granulated ale yeast (also 1/4 cup warm water)ale yeast prefered but any yeast is useable
1. put first 5 ingredients into brew pot with 2 quarts water and simmer for 30 minutes,stir constantly till sugar is dissolved,then stir occasionally.
2. remove from heat and allow to steep covered but with lid adjar for 25 min.
3.pour 2 quarts cool water into 1 gallon glass jug.Put yeast into teacup and cover with 1/4 cup lukewarm water to rehydrate fro several minutes.
4.strain the sweet liquid slowly into glass jug.check temperature,then top off jug,leaving about 2 inches headspace for yeast water.Aim for an overall temp of lukewarm.
5. add the yeast water and cap jug.Invert several times to mix.bottle then store in dark room temp in a dark place.
6. check carbonation after 48 hours and again at 60 hours…Refridgerate when carbonation is right.
8 16 ounce groelsh bottles
Dandelion brew
1 gallon dandelion blossoms
1 cup raisins chopped
1 lemon cut into quarters
1 grapefruit (scooped out fruit and juice only)
1/2 tsp dried orange rind
1 gallon boiling water
1 3/4 cups sugar
3 tablespoons vinager
1/8 teaspoon yeast (1/4 cup lukewarm water to activate yeast)
1. place dandelion blossoms and raisins into large crock or pot then squeeze lemon into it and add remaining lemon rind and pulp.also add grapefruit pulp and dried orange.
2. over these pour 1 gallon boiling water and allow to steep covered for 1 1/2 hours.
3. add sugar and stir to dissolve.Strain into 1 gallon jug and ensure that the temp is not over lukewarm.
4. put yeast into 1/4 cup lukewarm water and let sit several minutes to rehydrate.
5. add the yeast to jug and top off the mix with lukewarm water,cap gallon and invert several times to mix
6 bottle and store in a dark place.
7. check carbonation after 72 hours and again after 96 hours when carbonation is right,refrigerate.
Note any beverage with citrus will take alot longer to carbonate….
btw….I am such a bad speller. I see several mistakes in spelling above.Sorry all but the sodas are good.Grolesh Beer bottles.With the toggle type flip caps.These are great heavy glass and they are safer cause the toggle will flip before the glass will blow for anyone who forgets to get their bottles in the fridge.but I dont suggest this,cause it will make a sticky mess if it blows.
Malachi – at 10:27
You have any non-alcoholic “shrubs”? I’ve got one for blackberry somewhere … its been about 2 years since I last made it, but its good. You take the syrup and dilute it to drink it.
I’ve heard you can make “shrubs” out of most any fruit but haven’t actually seen any recipes.
Only the harvest Beer is alcoholic….The others are not left to ferment like the first recipe.
Raspberry shrub
2 cups raspberries fresh or frozen
1/2 cup white wine vinager
2 cups sugar
1. place raspberries in a small pot,then cover with vinageer and mash with potatoe masher.Begin heating on low heat adding the sugar gradually untill all of it has been dissolved.Bring to a boil and remove from heat.
2.Strain into another container allowing to drip so as to extract as much liquid as possible allow to cool somewhat,but pour into a jg or bottle just before it reaches lukewarm temp.Refrigerate.
3. To make a glass of drink stir 1/4 cup into 8 oz glass of water and ice.
Vinager shrubs came about from the farmwives need for invigerating nonintoxicating drinks for hired fieldhands.Early recipes called for brandy or rum in place of the vinager as a preservative.Shrubs are fruit based and can be bottle for carbonation or left as a stir up base drink.Not to be confused with a switchel which is a drink prepared with molasses or ginger and usually not bottled……I made a mistake about the alcohol also…Any bottled drink with yeast (or carbonated) will have trace amounts of alcohol.This can be regulated by not letting the carbonation go too long…With my ginger ale I check at 24 hours and that gives us a nice bubbly beverage with no noticable alcohol taste.
Molasses Switchel
3 to 4 quarts water
1/2 cup apple cider vinager
1 1/2 cups sugar
1/3 cups light molasses
2 ounces fresh gingerroot grated
1. combine 1 quart water ,vinager,molasses,sugar and ginger and simmer uncovered.Remove from heat and allow to cool for 30 min.
2 pour slowly into glass jug containing 2 1/2 quarts water.Top off with water to make 1 gallon
3. chill immediately and add 1/4 cup to glass of water and ice to mix.
Bottling is optional for carbonated version of this drink
Can’t for the life of me remember whether I have ever posted this or not … if so, pardon the duplication.
Homemade Wheat Bread Machine Mix
Mix all ingredients in extra-large bowl until well blended. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving.
To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).
Diet Rite Bread
Yields: a 1–1/2 LB. LOAf
Place all ingredients into pan, select white bread, and push start.
Faux Sourdough Bread
All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order recommended by your machine. Select “White Bread”. Press “Start”.
Lazy Onion Bread
CYCLE: white; timer SETTING: medium
NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup.
Baked Potato Soup
Bake potatoes until tender (about 1 hour at 350 degrees). Melt margarine. Blend in flour with a whisk. Gradually add milk. Add salt and pepper. (Make a really thin white sauce.) Cut potatoes in half and scoop out meat. Chop 1/2 the skins. Whisk potato meat into hot white sauce, then add chopped onions and peels. Stir in sour cream, crumbled bacon and heat. Add cheese and stir until melted. Garnish with reserved cheese, bacon and chives.
Italian Rice Balls
Combine the first 11 ingredients and mix well. Form into ball 1 inch in diameter and then roll in the breadcrumbs. Deep fry at 350 F until golden brown.
Since breakfast monotony might be a problem, especially for kids, and because I don’t see a lot of difference between having pancakes with butter and syrup for breakfast and having a brownie, here’s something really delicious and reasonably nutritious I came up with:
Breakfast Brownies
1 package Aldi’s Grandessa Truffle Brownie mix 2 cups quick oatmeal 1 tsp baking powder
The recipe calls for a stick of butter but instead I just added: 1/4 cup applesauce About 1 cup water to make a thick batter
Bake 35 min in a 350 oven in a 9″ round or equivalent cake pan. Wedges would serve 6 breakfast comfortably.
We made a darn good “stroganoff” last night.
I used one qt of home canned beef and broth. I made it like I would if we were SIP and the power were out (though I did make it on the regular stove instead of the coleman)
First I drained the broth into a pot, added more water, a few beef bullion cubes, a few tablespoons of dried onions, some garlic powder, and egg noodles. I brought this to a boil till noodles were almost done, adding water as needed. Then I added a bit of cornstarch, a can of cream mushroom soup, and the beef. Then I let it simmer till the beef was hot and the sauce was thick.
This turned out surprising well. Next time I might add a can of peas (though the kids would complain). Cooking it all together saved me a pot to wash, and a pot full of pasta water wasn’t wasted. I also make spaggetti this way, putting the noodles in the sauce uncooked and just adding water untill the noodles are done. I haven’t found a way to do this with an alfredo sauce though.
Can’t remember if I ever posted this one or not. It’s great when you are trying to fix a homemade lasagna or other pasta dish … or just want a reasonably cool summer meal.
Soft Cottage Cheese
Blend water and dry milk powder and pour into Pam’d saucepan (or use a non-stick one) over low heat. Sprinkle vinegar or lemon juice slowly around edges while stirring, just until milk curdles, separating into curds and whey. Rinse in hot, then cold water, press out liquid, and salt if desired.
I had to laugh when I tried this recipe out. My family said if this is emergency food then bring it on. <grin> This recipe makes a small one pount loaf.
Oreo Cookie Bread for the Bread Machine
Bake according to manufacturer’s instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished.
[Pretty good flavor, reminds me a little of the New England recipes for baked beans. And, by using canned beans, you skip the extra cooking time.]
Baked Bean Soup
Heat oil in heavy large saucepan over medium heat. Add onion and cook until soft, about 8 minutes. Add chili powder and mustard and stir 1 minute. Add water, beans, tomatoes with their juices and molasses. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. Season with salt and pepper. Makes 2 generous servings; can be doubled If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup.
[After a couple of requests, I’m reposting the following. Also was requested the link to where I’m archiving a lot of my e-prep type recipes. You can go HERE for more information.
Margarine Substitute using powdered milk
Mix water and food coloring with powdered milk until completely dissolved. Drizzle the cooking oil into the milk/water mixture and whisk as you drizzle. You need a nice, even incorporation of the oil. If your mixture is still too soft for your preference, you can mix in a little additional powdered milk. You can also add just a little bit of salt if you desire.
How to make butter go further
You can’t use this for baking, but if you are trying to come up with a way to make your butter go further for spreading then you might want to try this.
For every cup of butter, mix it with 1/2 cup of olive oil. Another variation is for every cup of butter, mix with with 1/2 cup olive oil and 1/2 cup flaxseed oil.
I prefer the flavor of just using the butter and olive oil, but the flaxseed is supposed to have the essential omega fats for brain function.
How about mixing in popcorn butter salt?
Oremus – at 16:24
With the powdered milk? I’ve thought of that … but its more salt than butter flavor. I’ve tried add a few drops of oil to the stuff and its still too salty.
If you want more “butter-y” flavor you can try butter-flavored extract. I’ve got a bottle, but its a couple bucks a pop so it isn’t cheap.
If you have sodium issues you can also try adding herbs or seasonings that have a “salty” flavor but don’t add sodium … similar to what it used in brands like Mrs. Dash. In fact, I made some and sprinkled in some Mrs. Dash and it wasn’t bad at all … used it on veggies and it was very good.
What you add to it will depend on what you want to use the “margarine” on. I’ve add a bit of jam and used it as a spread on bagels. I’ve added herbs and seasonings when I was putting it on veggies. I’ve added a bit of maple flavoring when I was using it on pancakes. Etc.
Kathy,
I’ve been experimenting with the margerine substitute this morning, but I can’t get it to work. I was expecting it to become at least partly solid, but it is liquid. Are there any tricks to getting it the right consistency?
I did use it to make mashed potatoes. They were all right, but had a slightly “off” after-taste.
Thanks for all your recipes. I have a file full that I am slowly trying out.
The butter flavored crisco shortening is an acceptable substitute for baking. It has a good shelf life too.
Just a lurker – at 13:04
I added some butter flavor flakes (Molly McButter) and a little bit of salt to the margarine substitute. Since it was in liquid form, I put it in a spray margarine bottle and used it that way.
Thread has gotten long, so closing it and continuing here
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HBB & AMT
Thanks for the info. I guess I made it right; I was just expecting a different end product. I’ll tuck away a spray margerine bottle and also buy a tub of butter flavored crisco. That should cover my butter baking needs.
I did have good luck using liquid butter buds for a true butter taste. I’ll stock up on that as well.