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Recipes Using Canned and Dried Foods

by: KathyinFL

Wed Jan 17, 2007 at 10:05:37 AM EST


This diary contains general recipes which do not fit into the other recipe diaries currently in place.
KathyinFL :: Recipes Using Canned and Dried Foods
For ingredient-specific recipes please check out the following threads:

Bisquick and Baking Mix Recipes
http://www.newfluwik...

Beans, Beans, Beans
http://www.newfluwik...

Breads and Spreads
http://www.newfluwik...

Canned Meats and TVP
http://www.newfluwiki2.com/showDiary.do?diaryId=704

Canning Recipes and Discussion Diary
http://www.newfluwik...

Homemade Instant and Conveience Foods
http://www.newfluwik...

SIP Snacks and Desserts
http://www.newfluwik...

Soups
http://www.newfluwik...

Substitute Ingredients
http://www.newfluwik...

Additional discussion can be found at Helpful Hints for Your Emergency Food Pantry
http://www.newfluwik...

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Barley Recipes
Baked Barley

1 c Barley
1 Onion, chopped fine
2 c Vegetable stock

Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings.  Variation(s): Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs.

Barley Mushroom Skillet

1 cup pearl barley
1 can fat-free chicken broth, about 14 1/2 ounces
2 cups water
2 tablespoons vegetable oil
3 cups sliced mushrooms (use canned from grocery store)
1 clove minced garlic (or equivalent dried, minced garlic)
1 small onion, diced (or equivalent dried, chopped onion)
3/4 teaspoon lemon pepper (in the seasoning aisle of the grocery store)
1/4 teaspoon dried basil
salt to taste

Place barley on jelly roll pan and bake for 15 minutes at 350 degrees or until light golden brown. Combine water and broth in medium saucepan. Bring to a boil over high heat then add toasted barley. Reduce heat, cover, and simmer 45 minutes or until barley is tender, stirring occasionally to prevent sticking. Drain, reserve broth for breadmaking or other cooking. Set barley aside. Heat oil in large skillet over medium heat. Saute mushrooms, garlic, onion 5-7 minutes or until tender. Add barley, lemon pepper, and basil. Cook and stir until heated through. Add salt to taste.  Serves 4.

Festive Barley Bake

¾ c. barley
1 stick butter, melted
2 c. canned chicken broth
1 sm. Can of sliced mushrooms, drained
1 sm onion, chopped
¼ c. slivered almonds
1 sm. Can minced pimento

Saute barley in butter in large skillet until golden brown, stirring constantly.  Add chicken broth, mushrooms and onion, mixing well.  Bring to a boil.  Pour into baking dish.  Bake covered at 350 degrees for 1 hour, stirring occasionally.  Stir in almonds and pimento.  Bake uncovered for 15 minutes longer.  Yields about 6 servings.

Toasted Barley with Mixed Vegetables

1/2 cup uncooked barley
1 can (14 ounces) chicken broth
1/2 cup chopped red onion
1/4 cup chopped fresh mushroom
1/4 cup chopped carrot
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, chopped (1/4 cup)

Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole. Cover and bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Kasha/Buckwheat recipes?
I've got a supply of Kasha (buckwheat groats) from a friend.  I've only got one basic recipe that I know of.  Does anyone have any other good recipes for kasha/buckwheat groats?

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Mexican Kasha
Mexican Kasha

1 cup uncooked medium roasted buckwheat groats
1 egg (or appropriate substitute)
2 1/2 cups water
2 tablespoons butter or margarine
1 teaspoon red wine vinegar or cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 medium onions, sliced
1 garlic clove, finely chopped

Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry. Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Nuts
Nuts are a good source of protein.  The only caveat is that people sometimes have unknown nut allergies so be careful when including them in your prep pantry.

Butter Roasted Pecans

2 cups pecan halves
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons Kosher salt
1/4 teaspoon (or to taste) freshly ground black pepper

Preheat oven to 350 degrees F.  Toss pecans in melted butter to coat evenly (or melt butter in a skillet, and toss pecans in melted butter that way). Spread nuts in a single layer on a cookie sheet and bake for 15 to 20 minutes, stirring frequently. Sprinkle with salt and pepper, and toss to coat evenly.  HINT: To make these less buttery (on your fingers) toss the hot roasted nuts, as soon as you remove them from the oven, in a brown paper bag - along with the seasonings. Then serve in a warm dish.  Yield:  2 cups

Roasted Mixed Nuts

1 lb. Mixed nuts
¼ c. maple syrup
2 T. brown sugar
1 (1 oz) pkg dry ranch-style salad dressing mix

In bowl, combine nuts and maple syrup and mix well.  Sprinkle with brown sugar and salad dressing mix and stir gently to coat.  Spread in greased 10 x 15 inch baking pan.  Bake at 300 degrees F for 25 minutes or until light brown; cool.

Deviled Pecans

¼ c. (1/2 stick) butter, melted
1 T. Worcestershire sauce
2 c. pecan halves
¼ t. cayenne pepper

In mixing bowl, combine butter and Worcestershire sauce and mix well.  Add pecans, cayenne pepper and ¼ t. salt.  Stir and toss pecans until well coated.  Roast on baking sheet 350 degrees F for 15 minutes.  Stir or shake pan occasionally.

Classy Red Pecans

¼ c. (1/2 stick) butter
1 ½ t. chili powder
¾ t. garlic salt
3 c. pecan halves

In large skillet, melt butter.  Stir in chili powder, garlic salt, and pecans.  Cook on medium heat.  Stir pecans constantly 4 or 5 minutes until brown and well coated with chili powder.

Toasted Pecans

12 c. pecan halves
½ c. (1 stick) butter
salt

Place pecans in large baking pan and toast at 250 degrees F for 30 minutes.  Slice butter and spread in hot pan.  Coat pecans completely with butter by stirring several times.  After pecans and butter mix well, sprinkle with salt and stir often.  Toast pecans 1 hour more until butter absorbs and pecans are crisp.

Sugared Pecans

½ c. packed brown sugar
¼ c. sugar
½ c. sour cream
1/8 t. salt
3 c. pecan halves

Combine sugars and sour cream and stir over medium heat until sugar dissolves.  Boil sugar-sour cream mixture to soft-ball stage, add salt and remove from heat.  Add pecans, stir to coat, and pour on wax paper.  Separate pecans carefully.  (They will harden after several minutes.)

Honeycomb Pecans

2 c. sugar
2 T. honey
2 t.. vanilla extract
1 t. rum flavoing
3 c. whole pecans

Combine sugar, honey and ½ cup water in saucepan and stir to mix.  Bring mixture to a boil (do not stir) and cook to soft-ball stage (240 degrees).  Remove from heat, add vanilla and rum flavoing and cool to lukewarm.  Beat with mixer 2 to 3 minutes or until mixture turns creamy and stir in pecans until coated.  Drop by heaping teaspoonfuls onto wax paper.  Cool.

Spiced Pecans

  2 c. sugar
2 t. cinnamon
1 t. ground nutmeg
½ t. ground cloves
4 c. pecan halves

Combine sugar, cinnamon, nutmeg, cloves, ½ c. water and ¼ t. salt.  Mix well, comber with wax paper and microwave on HIGH for 4 minutes.  Stir and microwave another 4 minutes.  Add pecans, quickly mix well and spread on wax paper to cool.  Break apart and store in covered container.

Buttered Honey Nuts

6 ounces shelled unsalted nuts
1 tablespoon butter
1 tablespoon honey

Spread nuts on cookie sheet. Bake at 300 degrees F for 15 minutes.  Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container.  Yields about 1 1/3 cups.

Candied Pecans

1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup butter
2 teaspoons cinnamon
3 cups pecans (halves or pieces)
Confectioners' sugar

Combine the brown sugar, plain white sugar and cinnamon.  Melt the butter and then add to the sugar mixture. Stir in a saucepan over medium heat until melted and bubbly.  Add the pecans to the sauce mixture and stir to coat.  Use a slotted spoon to remove the pieces from the pan. Spread onto a piece of wax paper to cool.  Sprinkle with confectioners' sugar if desired.

Chili Walnuts

3/8 cup vegetable oil
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon turmeric
Dash of cayenne pepper (optional)
3 cups walnuts
Salt (optional)

Preheat oven to 275 degrees F.  In a heavy deep skillet, combine all ingredients except nuts and salt, and place over medium heat. When oil is hot (do not let burn), add nuts and stir until well coated. With a slotted spoon, transfer nuts to a shallow ungreased baking pan and place on top rack of oven. Bake for 10 to 15 minutes until nuts are crisp. If using salt, sprinkle hot nuts and place on wire rack. Allow to cool completely before storing in a tightly covered container.  These keep well in a cool dry place for up to a month. Makes 3 cups.

Chinese Fried Walnuts

6 cups water
4 cups walnuts
1/2 cup granulated sugar
Vegetable oil

Bring water and walnuts to a boil. Boil for 1 minute. Drain nuts. Mix nuts with sugar. Fry a quarter of the nuts at a time in 1 inch of hot oil until nuts turn golden brown. Remove from oil and drain on paper towels.  Yields about 4 cups.

Dr. Pepper Glazed Pecans

1/2 tablespoons butter or margarine
1/2 cup Dr. Pepper
1 cup pecan halves

Melt butter in small saucepan and add Dr. Pepper. Bring to the simmering point, then add pecans and simmer for 15 minutes or until Dr. Pepper evaporates, stirring frequently.  Pour pecans over cookie sheet and bake at 275 degrees F for 40 minutes or until crisp, turning at least every 10 minutes while baking.

Festive Peppered Pecans

1/4 cup granulated sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 cup pecans or walnut halves

Have ready a large baking sheet. In a small bowl combine sugar, salt and black and red peppers. Heat a large skillet over medium-high heat; add pecans; cook and stir until hot, about 1 minute.  Reduce heat to medium; sprinkle pecans with half of the reserved sugar and pepper mixture; cook and stir until sugar melts, about 30 seconds. Add remaining sugar and pepper mixture; cook and stir until sugar melts and coats nuts, about 40 seconds. Place nuts on baking sheet; cool slightly and separate.  Store in a tightly covered container.  Yields 1 heaping cup.

Fried Nuts

3 cups water
2 cups nuts
Vegetable oil
1/2 cup granulated sugar
1/4 teaspoon salt

Boil water. Add nuts and cook for 1 minute after water returns to a boil. Rinse in a strainer under hot running water. Drain. Toss nuts in sugar.  Heat 1 inch of oil in skillet to 350 degrees F. Add half of the nuts and fry 5 minutes or until golden, stirring often. Remove and drain. Sprinkle with salt and spread on wax paper to cool.  Repeat with other half of the nuts. Store in tightly sealed container.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Oats
One of the grains that the general public is more familiar with.  It is also easily found in its various forms in the grocery store.

Grog Cakes

1/2 Cup Dry Milk
2 Cup Oatmeal (not instant)
1/4 Tsp. Cinnamon
1/4 Tsp. Nutmeg
2 Tbsp. Brown Sugar
1 Tsp. Baking Powder
1 Egg (optional)
2 Tbsp. Oil (plus some to grease the pan)
1 1/4 Cup Water

At home combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. Beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don't skip this part). Cook in a greased pan, until lightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.

Apple Oatmeal Baked Breakfast

2 c. milk
2 T. brown sugar
1 T. butter
¼ t. salt
¼ t. cinnamon
1 c. rolled oats
1 c. apples, peeled and diced
½ c. raisins

Combine milk, brown sugar, butter, salt and cinnamon in a pan. Scald. Add oats, apples and raisins. Heat until bubbles appear at edge of saucepan. Put into greased 1 ½ quart casserole. Bake at 350 degrees F for 30 minutes. After 15 minutes of baking, stir in 1 T. of brown sugar. Serve with milk or cream. Serves 4 to 6.

Oatmeal Fritters

To use up leftover cooked oatmeal: to each cup oatmeal add 1 egg, 2 tablespoons flour and 2 tablespoons milk. Fry on hot skillet; spread with honey and eat.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Rice
One of the ingredients for your emergency pantry with the longest shelf-life.  It is bland enough that it will go with just about anything without overpowering it.  It also adds bulk to meals that might otherwise be less than filling.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Rice Recipes
Baked Rice Pilaf with Parmesan Cheese

1 c Long-grain white rice - uncooked
4 tb Butter (or your substitute of choice)
2 Cloves garlic - minced
2 c Broth - chicken or beef
1/2 ts Salt
1/4 c parmesan cheese - grated

Saute the garlic and rice in the butter until golden. Pour into a casserole dish, add broth and salt. Cover and bake at 350 degrees for 25 minutes (or until the liquid is absorbed.) Add cheese and stir until cheese mixed in and rice is fluffy.

Black and White Rice

1 c White rice
1 c Japonica; (black) rice OR wild rice
1 c Chopped onion; divided (or equivalent in dried chopped onion)
2 ts Salt; or to taste

Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Makes 8 servings.

Bloody Mary Rice

12 ounces Bloody Mary Mix
1 cup water
Tabasco Sauce to taste
4 strips bacon, cooked and crumbled
6 tablespoons butter
1 teaspoon chopped garlic
1/2 cup chopped onion
2 stalks celery, chopped
1 cup long grain rice

Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.

Bombay Rice and Lentils

1/2 Onion,medium-size,chopped
2 tb Salad oil
1 c Rice,brown,uncooked
1 tb Tomato paste
2 1/2 c Water
1/4 ts Cinnamon
1/4 c Lentils,uncooked
1/2 ts Salt,seasoned
1/2 c Raisins
1/2 c Pinenuts

Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350 degrees F. oven 20 to 30 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
More rice recipes
Breakfast Rice

½ cup instant rice
½ cup powdered milk
½ cup chopped dried fruit
1/3 cup chopped walnuts or pecans
2 ½ tablespoons brown sugar
½ teaspoon ground cinnamon
1/8 or less teaspoon salt
1 cup hot water

Combined all dry ingredients in a heavy ziplock bag. To cook, add 1 cup of boiling water into the baggy. Zip up and set aside for 10 minutes.

Brown Rice and Cranberry Pilaf

1 c Chicken broth
1/2 c Orange juice (from canned)
2 tb Sugar; (optional)
1 1/2 c Minute Instant Brown Rice
1/2 c cranberries (or use reconstituted dried craisins)
2 tb Sliced almonds; toasted

Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2 1/2 cups.

Buttered Pecan Rice

2 1/2 cups water
1 cup rice, uncooked
1 teaspoon salt
3 tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon pepper
2/3 cup coarsely chopped pecans
2 to 3 scallions, thinly sliced
Pecan halves (optional)

Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes.  Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes).  Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.

Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.  Mix all ingredients except sugar and cinnamon in cooker.  Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.  Sprinkle pudding with sugar and cinnamon. Serve warm

Caribbean Rice

2 c Hot cooked rice
11 oz Canned mandarin oranges drained, coarsely chopped
8 oz Canned crushed pineapple - drained
1/2 c Chopped red pepper
1/2 c Slivered almonds; toasted
1/2 c Unsweetened grated coconut toasted*
1/3 c Sliced green onions
2 tb Mango chutney
1/4 ts Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp.  To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute.

Cashew Rice

1 tb Butter or margarine (or use your substitute of choice)
1/2 c Converted rice
1 c Chicken broth
1/4 c Sliced green onions (or equivalent in dried chopped onion)
2 tb Chopped cashews
Salt
Freshly ground pepper (or just regular pepper)

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.

Mexican Rice Mix In A Jar

4 cups raw long grain rice
4 teaspoons salt
1 teaspoon dried basil
1/2 cup green pepper flakes
5 teaspoons parsley flakes

Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three airtight containers or plastic bags and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

MEXICAN RICE:
2 cups of water
1 tablespoon butter or margarine
1 1/2 cups Mexican Rice Mix
Bring water and butter to a simmer in a medium saucepan. Stir in rice mix, reduce heat, and cover. Cook until liquid is absorbed, about 15 - 20 minutes.  Yield: 4 to 6 servings.

Chicken Rice Almondine

4 cups water
1 6 once can, chicken
4 cups instant rice
1/2 tsp onion salt
1/2 tsp celery salt
2 tsp chopped dried onion
1 pkg slice almonds (2 3/4 oz)
2/3 cup raisins

Place chicken and water in pot, bring to boil. Add remaining ingredients, bring to boil. Remove from heat. Let sit for 10 minutes. Fluff with fork and serve.

Chicken Flavoured Rice Mix

4 cup Uncooked Long Grain Rice
1 t. Salt
2 t. Dried Parsley Flakes
4 T. Instant Chicken Bouillon
2 t. Dried Tarragon
1/4 t. White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months.  Makes about 4 cups of mix.

CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed.  Makes 4 to 6 servings.

Chinese Shrimp Fried Rice

2 Tbsp. oil
2 large onions, chopped (or use equivalent in dried chopped onion)
2 cups cooked rice
1 to 2 Tbsp. soy sauce
1/2 tsp. salt
2 cups popcorn Shrimp, canned is fine (I prefer using canned shrimp for this ? less mess)
1 cup bean sprouts (make your own, or get them canned)

Heat oil in saucepan and cook onions until tender. Add the rice, soy sauce, and salt; mix well. Stir in Shrimp and place in lightly buttered casserole dish. Add bean sprouts. Bake at 350 F until heated through. Serve hot.

Cocoa Rice Pudding

1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement (or the equivalent in regular sugar)
1 ts Vanilla extract;
2 Eggs; separated (or use powdered eggs, whole and white)
1/8 ts Salt;
1/4 ts Cream of tartar;

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Sweet Rice Recipes
This collection includes both dessert and non-dessert recipes.  They just happen to have some type of sweetening to them ... dried fruit, sugar, honey, etc.

Eggnog Rice Pudding

2 T. Cornstarch
2 c. Cooked Rice
1 quart Eggnog
1 dash Nutmeg

In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.

Orange Rice

2 cup(s) Instant Rice
1 1/2 cup(s) orange juice
1/2 tsp. ground ginger
1/2 cup(s) water
1 can(s) mandarin oranges drained

Place orange juice and water in a 1 to 2 quart saucepan. Heat to boiling. Stir in ginger and rice. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fold in oranges and chill. Can be molded for salad. Serve on bed of lettuce.

Mexican Chocolate Rice Cream

1 cup Rice, cooked
2 1/2 tsp. cornstarch
1 cup skim milk
cinnamon ground, as desired
1 1/2 Tbsp. cocoa powder unsweetened
3/4 tsp. vanilla
3 Tbsp. sugar

Combine first 3 ingredients in small saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in rice and vanilla. Spoon into serving dishes. Serve warm or chilled, sprinkled with cinnamon.

Easy Cherry Delight

1/2 cup(s) CONVERTED Rice
4 cup(s) milk
1 cup(s) pecans coarsely chopped
1 1/2 cup(s) non-dairy whipped topping
1/2 Tbsp. butter
1 can(s) cherry pie filling
1 package(s) cream cheese
2 package(s) vanilla instant pudding & pie filling mix
1 cup(s) confectioner's sugar sifted
1/2 tsp. salt
1 cup(s) flour

Preheat oven to 350 F. Prepare rice according to package directions for 1/2 cup. Cool. Lightly butter a 13" x 9" pan. Combine flour and butter or margarine in a bowl. Cut butter or margarine into flour with knives or pastry blender until mixture resembles fine crumbs. Add pecans and mix well. Press in an even layer into buttered pan. Bake until lightly browned, about 20 minutes. Cool. Beat cream-cheese and non-dairy whipped topping until smooth. Add confectioners' sugar, stirring until free of lumps. Spoon cream-cheese filling over cooled crust. Prepare instant pudding according to package directions. Fold into rice. Spread rice pudding over cream-cheese filling. Chill until firm. Spoon cherry-pie filling over pudding; chill. Just before serving, garnish each serving with a dollop of non-dairy whipped topping.

Honey and Lemon Fruit

1 cup(s) CONVERTED® Rice
1/4 cup(s) yogurt
1 apple(s) red, unpeeled, chopped
1/2 cup(s) pecans or almonds, chopped
1/4 cup(s) Honey or to taste
2 oranges peeled and diced
3 cup(s) fruit assorted, diced
1/4 cup(s) lemon juice

Cook the rice according to pack directions and chill well. Combine the rice, honey and lemon juice in a large bowl and mix well. Add the fruits and nuts and then yogurt as needed to bind the ingredients together. Chill thoroughly then serve.

Harvest Pumpkin Rice Pudding

1 cup(s) CONVERTED® Rice
2 cup(s) milk scalded
1 cup(s) walnuts coarsely chopped
1/2 pint(s) heavy cream whipped
1/2 tsp. nutmeg
1 1/4 tsp. cinnamon
1 can(s) pumpkin
3/4 tsp. ginger
1 cup(s) dates coarsely chopped
3/4 cup(s) brown sugar
4 egg(s) (or substitute of choice)

Cook rice according to package directions. Cool to room temperature. Beat eggs in mixing bowl. Blend in pumpkin, sugar, cinnamon, ginger and nutmeg. Gradually stir in milk. Add rice and dates; mix well. Pour into buttered, shallow 2-1/2-quart baking dish. Bake at 325 F for 35 minutes. Carefully sprinkle walnuts over top of pudding. Bake 10 minutes longer. (Center will look quite soft.) Let cool 1 hour. Serve warm with sweetened whipped cream.

Glazed Rice Pudding

1 cup(s) CONVERTED® Rice
4 cup(s) milk (fresh, canned, or powdered)
1 tsp. vanilla extract
2 tsp. butter (or equivalent of your choice)
1 stick(s) cinnamon stick
2 cup(s) water
1/4 cup(s) raisins
2/3 cup(s) sugar

Combine rice, water, cinnamon stick and peel of 1/2 lime. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir in milk and sugar and continue to cook for 25 minutes or until mixture thickens slightly. Remove from heat, discard rind, cinnamon stick and vanilla bean. Stir in the egg yolks and raisins. Spoon mixture into individual oven proof dishes, dot the top with butter and grill under the broiler until lightly brown.

Brown Sugar Baked Pudding

1/2 cup(s) CONVERTED® Rice
2 cup(s) milk
1 Tbsp. maple syrup
1 cup(s) cream
1/4 cup(s) brown sugar

In a buttered casserole dish, combine the rice, sugar, milk and cream and syrup. Combine ingredients well. Bake uncovered in a 325ºF oven for 1 1/2 - 1 3/4 hours, or until most of the liquid has been absorbed. To Serve: Spoon into individual dessert glasses/plates. Finish as desired with cream and/or sugar and appropriate garnishes.

Chocolate Almond Rice

1/4 cup(s) CONVERTED® Rice
2 cup(s) milk
chocolate grated, garnish
2 Tbsp. butter
1/8 cup(s) blanched almonds garnish
2 oz. plain chocolate
1/4 cup(s) sugar

Bring milk to the boil, add rice and sugar and simmer over very low heat, stirring occasionally, for 1 hr. 15 min. or until rice is creamy and milk absorbed. Grate chocolate. Cool rice slightly, then stir in chocolate and butter. Turn into serving dish and allow to get completely cold. Split and lightly toast the almonds. Garnish pudding with almonds and a little extra grated chocolate.

Chocolate Rice Velvet

1/2 cup(s) CONVERTED® Rice
1 1/2 tsp. gelatin
whipped cream sweetened
2 egg whites
1 1/2 cup(s) half-and-half
chocolate pieces garnish
1 1/3 cup(s) water
1/4 tsp. salt
1/4 cup(s) sugar divided

In 2-quart saucepan over high heat, heat water to boiling. Stir in rice, 2 tablespoons of the sugar and salt; reduce heat to low. Cover; cook 20 to 25 minutes or until rice is very tender and all water is absorbed. Sprinkle gelatin over half-and-half. Let stand 5 minutes; stir. Add gelatin mixture and 1/2 cup chocolate pieces to rice mixture; mix well. Heat to boiling over medium heat, stirring constantly. Remove from heat. Pour into medium bowl; cool slightly. Cover; refrigerate at least 3 hours, stirring occasionally. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold into rice mixture. Spoon into dessert dishes. 5. Garnish with cream and chocolate pieces. Serve immediately or cover and refrigerate until serving time.

Mocha Rice Pudding

1/3 cup(s) CONVERTED® Rice
1 cup(s) milk
1 Tbsp. butter cinnamon
1/3 cup(s) corn syrup dark
1/2 tsp. vanilla
1 1/2 cup(s) coffee strong
1/8 tsp. salt
2 egg(s) well beaten
1/3 cup(s) sugar

Place uncooked rice and coffee in double boiler. Cook approximately 35 minutes or until rice is tender. Add butter or margarine and combine thoroughly with remaining ingredients. Pour into buttered 1-quart baking dish. sprinkle with cinnamon and set in pan of warm water. Bake in 350 F. oven for about 50 minutes or until knife inserted in center comes out clean. Serve warm or cold, with whipped or light cream.

emon Rice Pudding

3/4 cup(s) CONVERTED Rice
2 tsp. cornstarch
1 tsp. lemon zest finely grated
2 tsp. butter
1 cup(s) light cream
1/3 cup(s) white sugar
1 1/2 cup(s) water
1 Tbsp. lemon juice
1/4 tsp. salt

Mix Rice in water, butter and lemon juice in a microwaveable casserole dish. Cover and microwave on HIGH for 5 minutes. Stir. Cover and microwave on MEDIUM-LOW for 20 minutes. Allow to stand for an additional 5 minutes. Meanwhile, mix cream, sugar, corn starch, egg (if using) and lemon zest in a separate bowl. Stir cream mixture into hot rice, cover and microwave on MEDIUM-LOW for 8 minutes. Stir and cool slightly (covered) before spooning into serving dishes. Rice pudding can be eaten warm or cooled. Garnish cooled rice pudding with whipped cream, or serve with cold milk poured over. Yield:4 servings

Creamy Fruit Of The Season Rice Salad

1 cup(s) CONVERTED® Rice
1 cup(s) dressing
2 cup(s) celery sliced
4 green onions sliced

CHOICE OF SEASONAL FRUIT:  apple(s) diced, strawberries, bananas sliced, pineapple, green grapes washed and halved, mixed nuts of choice, orange diced, melon balls

Cook rice according to package directions. Chill. Combine rice, dressing, celery and onion; mix. Chill well. Stir in choice of fruit and nuts just before serving.

Berry Lemon Rice Cream

1 cup(s) Rice, cooked
1/2 cup(s) strawberries sliced
1/2 tsp. lemon peel shredded
1 carton(s) lemon yogurt (or equivalent)

Cook rice according to package directions. Set aside to cool. Combine rice, yogurt and lemon peel. Spoon into two stemmed glasses or dessert dishes. Cover and refrigerate until ready to serve. Top with berries.

Antonia Rice Dessert

8 oz. CONVERTED® Rice
1 1/2 cups white wine
3 Tbsp. almonds blanched
4 Tbsp. dried fruit mixed
2 lemon thin peel strips
1 whole oranges sliced for garnish
3 1/2 Tbsp. sugar

Cook rice in boiling water as directed for 3-4 minutes. only. Drain. Simmer with wine, lemon peel and 1/2 Tbsp. sugar for a further 10 min. or until just tender. Remove lemon peel. Add remaining sugar and dried fruit. Shred almonds. Mix well and add a little extra wine and sugar, if needed. Arrange in individual dishes and garnish with orange slices. Serve cold with natural yogurt, if desired.

Apple Cinnamon Rice

1 cup CONVERTED® Rice uncooked
1/2 cup unsweetened apple juice
1 cup water
1 tsp. cinnamon, ground

Combine apple juice and water in saucepan and bring to a boil. Add rice and cinnamon stick. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.

Apple Rice Cobbler

3 1/2 cups Rice, cooked
1/8 tsp. nutmeg ground
1/8 t. cinnamon ground
1/2 cup dairy sour cream
1 package vanilla instant pudding & pie filling mix
2 1/2 cups water
1 can apple pie filling
1 1/2 tsp. lemon juice
1/3 cup raisins

Prepare pudding according to package directions using 2-1/2 cups milk. Fold cooked rice, sour cream, cinnamon and nutmeg into hot pudding; set aside. Combine apple pie filling, raisins and lemon juice; mix well. Spoon about 1/3 cup of the pudding into 8 parfait or dessert dishes; top with about 1/4 cup of the apple mixture. Spoon remaining pudding on top of apple mixture. Sprinkle with cinnamon, if desired. Serve warm or chilled.

Any Rice Fruit Fluff

1 1/2 cups Rice, cooked and chilled
1 cup whipped topping
1/4 cup pecans chopped
2 Tbsp. granulated sugar
2 cups fruit cocktail drained

Add fruit and pecans to chilled rice. Fold sugar gradually into whipped topping. Fold into rice mixture before serving.

Aloha Rice Medley

1 cup CONVERTED® Rice
1/4 cup coconut toasted
1 Tbsp. margarine
1 can pineapple chunks
1 tsp. salt

Drain pineapple, reserving juice. Add enough water to juice to equal 2 1/2 cups. Bring to a boil in medium saucepan. Stir in rice, margarine and, if desired, salt. Cover tightly and simmer 20 minutes. Stir in pineapple. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with coconut.

A Berry Delicious Dessert

1 cup(s) CONVERTED® Rice
2 tsp. cornstarch
1 package(s) non-dairy whipped topping
1 package(s) raspberries
1/4 tsp. almond extract
1/4 cup(s) almond slivers toasted
1 Tbsp. cherry brandy
2 1/2 cup(s) water
1/4 cup(s) sugar

Bring water to a boil in medium saucepan. Stir in rice and sugar. Cover tightly and simmer until all water is absorbed, about 30 minutes. Meanwhile, drain raspberries, reserving liquid. Blend cornstarch and 2 tablespoons of the raspberry liquid in small saucepan. Add remaining raspberry liquid and, if desired, Brandy. Cook over medium heat, stirring constantly, until thickened and clear. Gently stir in raspberries. Cover and chill. Transfer rice to large bowl. Cover and chill several hours. Just before serving, fold whipped topping, almonds and almond extract into rice. Top with raspberry sauce.

1-2-3 Tropical Pudding

2 cups CONVERTED Rice
1 quart milk
2 cups whipped topping
1/2 cup coconut
2 packages vanilla instant pudding
1/4 cup pecans
1 can pineapple

Prepare pudding with milk according to package directions. Stir in rice, crushed pineapple and coconut. Fold in whipped topping. Spoon into individual serving dishes and chill for 1 to 2 hours; garnish with pecans before serving.

Brown Rice Pudding Souffle

1 cup Brown Rice, cooked
1 Tbsp. butter
1 dash nutmeg
1/4 tsp. cinnamon
2 3/8 tsp. vanilla
3 1/4 Tbsp. molasses
2 Tbsp. flour
3 each egg(s) separated
3/8 cup(s) raisins
3/4 cup(s) milk
3/8 cup(s) walnuts chopped

In a sauce pan, melt the butter over a low heat and mix in the flour. Cook until the mixture comes clean from the side of the pan. Add the milk, molasses, cinnamon, nutmeg and vannilla; bring to a slow simmer. Pour some of the mixture into the egg yolks, mixing quickly, then fold into the remainder of the base. Bring to a simmer but do not boil, remove from heat. Add the rice, walnuts and raisins. Whip the egg whites till they form stiff peaks, then fold the base into them slowly but completely. Pour into a 1 1/2 quart souffle dish that has been greased and coated with granulated sugar. Bake in a 375 F oven for about 30 minutes.

Fragrant Coconut Rice

2 tb Peanut oil
1/2 lb Finely chopped onion (equivalent in dried chopped onion)
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c canned coconut milk (available usually in the international aisle at your grocer)
2/3 c Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
2 Bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes.  Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Fruited White and Wild Rice Salad

1 1/2 c White rice; uncooked
1 1/3 c Wild rice; uncooked
1 c Chopped celery (could leave out if you had to, mostly appears to add texture)
1 c Green onions; thinly sliced (could use dried chopped onion or dried chives)
3/4 c Dried cranberries
3/4 c Dried apricots; snipped

Dressing:
1/4 c Chicken broth
1/4 c Red wine vinegar
1/4 c Olive oil
2 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1 c Pecans; toasted & chopped

Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix.

Honey and Nut Rice

2 tb Butter or margarine (or equivalent substitute)
2 md Celery stalks; sliced (leave out if you don't have)
1 md Onion; chopped (or equivalent dried chopped onion)
3 1/2 c Cooked long-grain rice
1 c Coarsely chopped walnuts; toasted
2/3 c Raisins
3 tb Honey
3 tb Lime juice
1 tb Olive oil
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Pepper

Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins.  Combine honey and next 5 ingredients; toss with rice mixture. Makes 8 to 10 servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Almond Currant Rice
2 cups uncooked instant rice
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 cup chopped toasted almonds
1/4 cup dried currants

Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants. Yield: 4 servings. Note:  you can easily substitute different nuts and dried fruit so that you achieve your preferred flavor and texture combination.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Wild Rice Barley Salad
1 package (6 ounces) long grain and wild rice mix
1 cup cooked barley
1/2 cup chopped green pepper (rehydrated if you don't have fresh)
1/2 cup sliced ripe olives (from canned)
1/4 cup dried cranberries (can also use raisins or currants)

DRESSING:
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons minced fresh basil (or substitute the equivalent in dried basil)
1 tablespoon chopped green onion
2 garlic cloves, minced
1/2 teaspoon pepper
1/3 cup olive or vegetable oil

Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled. Yield: 4-6 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Mixed Rice and Barley Bake
This is a good way to use up the bits and pieces left at the bottom of grain containers.  This works good in a box oven, in a Dutch oven, and in a reflector oven.  Would probably work buried in the ground in the coals of a pit fire also.  Rice is very easy to use with alternative cooking methods.

Don't be afraid to experiment now.  Doing it now, rather than later, will leave you "goof room" in case something doesn't pan out (pun intended).

1/3 cup uncooked wild rice
1/3 cup uncooked long grain brown rice
1/3 cup uncooked pearl barley
1 garlic cloves, minced
1 teaspoon butter
1 large sweet onion, chopped
8 ounces fresh mushrooms, sliced
3 cups reduced-sodium beef broth or vegetable broth
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Rinse wild rice with hot water; drain. Combine the wild rice, brown rice and barley. In a saucepan, saute garlic in butter. Add rice mixture; saute for 2-3 minutes. Add the onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.
  Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 70 minutes or until rice and barley are tender. Uncover; bake 5-10 minutes longer or until liquid is absorbed. Stir in parsley. Yield: 7 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Red Beans and Brown Rice
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
2 cans (15-1/2 ounces each) red beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/2 cup light beer or beef broth
1/4 cup ketchup or seafood cocktail sauce
1/4 cup molasses
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons reduced-sodium soy sauce
3 cups hot cooked brown or white rice

In a large saucepan, saute onion and garlic in oil until tender. Add the beans, chilies, beer or broth, ketchup, molasses, chili powder, vinegar and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Serve over rice. Yield: 4 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Gingered Long Grain and Wild Rice
2 slices bread, cut into 1/2-inch cubes (or homestyle croutons, commercially prepared)
2 packages (6 ounces each) long grain and wild rice mix
4 celery ribs, chopped
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
6 tablespoons butter
1/4 cup chicken broth
1 can (8 ounces) water chestnuts, drained and chopped

Place bread cubes on a baking sheet. Bake at 250° for 35 minutes or until toasted. Meanwhile, prepare rice according to package directions. In a skillet, saute the celery, onion and ginger in butter until tender. Add to the rice.
  Stir in broth, water chestnuts and bread cubes. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 10-12 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Revisiting Rice
Just going back over some of my rice recipes so that I can pull some out to share with people who ask me what can they do with all that rice they've bought.

Below is some simple info from a website I cut and pasted from a long time ago.  It even includes a recipe for Rice Wine.

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White Rice

1 cup uncooked dry rice = 3 cups cooked rice.

Measure the white rice. Do NOT rinse the rice. Boil the rice in twice the volume of water with a pinch of salt. Trickle the white rice into the water so the water doesn't stop boiling. Cover the pot and let it simmer 15 to 18 minutes over very low heat until all the water is absorbed. Do not stir while simmering. Stirring causes the grains to stick together. Do not lift the lid until the rice is almost done or you will release essential steam and moisture. When done, remove the pot from the heat and fluff the rice with a fork. Cover and let stand another 5 minutes. The rice will continue to steam and absorb flavors.

Rice Substitutions

White rice can be substituted for bread crumbs in meatloaf, in meatball, and in poultry stuffing recipes. Rice can also be used to add body and texture to any soup.

Rice Flour

Uncooked white rice can be ground into a fine powder. It can then be used as a thickener or binder instead of flour. It is particularly useful for sauces. It can be cooked with milk and flavorings for a smooth dessert (see the Rice Sundae dessert recipe below). Since rice does not contain gluten it can't be used to make a yeast bread loaf. However, it can be added to biscuits to improve their texture, and to cake, pancake, and pizza dough. It can be used in equal amounts with wheat flour or cornmeal. However, most people prefer a 1/4 to 1/3 ratio of white rice flour to wheat flour.

The Basic Burrito (or Stuffed Tortilla)

A little cooked white rice can be added to the other ingredients in a Burrito, such as refried beans and meat (ground or sliced).

Rice and Beans

The meal of choice for balanced nutrition and energy. Any kind of beans may be used. Any ratio of white rice to beans may be used. However, most people prefer a ratio of half rice and half beans. The addition of some diced onion to the mixture is a flavor enhancement preferred by many people.

Feathered Rice (Serves Four)

1 cup uncooked white rice
1 tsp. salt
2.5 cups boiling water

Unlike ordinary cooked white rice, this recipe causes the rice to puff up and become light and fluffy. Preheat oven to 400°F. Spread the uncooked white rice evenly on a shallow baking pan. Place in the oven and bake at 400°F, stirring occasionally, until the rice is a golden brown. Put the rice into a 1-quart casserole dish, add the salt and the boiling water. Cover with a tight-fitting lid and bake at 400°F for 20 minutes. (Note: A pound of white rice may be browned and then stored in an airtight container until it is ready to be baked.)

Mexican or Spanish Rice (Serves Four)

1 cup uncooked white rice
2 tbsp. oil
1 tsp. onion powder
1/4 cup diced tomatoes
2 cups chicken broth
1 tbsp. butter
1 tsp. garlic powder
1/8 cup diced green peppers

Heat the oil and butter in a 2 quart pan over medium heat. When the butter is melted, add the white rice and simmer, stirring constantly, for about 3 minutes until lightly browned. Add the onion and garlic and continue to simmer and stir for 5 more minutes. Add the broth and bring to a boil without stirring. Reduce heat. Gently stir in the tomatoes and peppers. Cover and simmer until all the liquid is absorbed (about 15 to 18 minutes). When done, remove the pot from the heat and fluff the rice with a fork. Cover and let stand another 5 minutes. The rice will continue to steam and absorb flavors.

Indian Rice (Serves Four)

1 cup uncooked white rice
1 tbsp. onion powder
1/2 tsp. salt
1/4 tsp. ground turmeric or rosemary
2 cups water
1/2 tsp. ground cinnamon
1/4 tsp. pepper
2/3 cup raisins (optional)

Heat 2 tbsp. water to boiling in a 2-quart saucepan over medium heat. Add the onion powder, cinnamon, salt, pepper, and turmeric (or rosemary) and stir. Add the remaining water and heat to boiling. Add the white rice and reduce heat. Cover and simmer for 15 to 20 minutes without stirring until all the liquid is absorbed. Fluff the rice with a fork and then stir in the raisins (optional), cover, and let stand 5 minutes.

Herb Flavored Rice (Serves Four)

1 cup uncooked white rice
1 tbsp. butter
1 tbsp. onion powder
1/4 tsp. oregano
2.5 cups water
1/4 tsp. salt
1/2 tsp. ground sage
1/4 tsp. thyme

Melt the butter in 2.5-quart saucepan over medium heat. Add 2 tbsp. water and bring to a boil. Add the salt, onion, sage, oregano, thyme, and stir. Add the remaining water and heat to boiling. Add the white rice and reduce heat. Cover and simmer for 30 to 45 minutes without stirring until all the liquid is absorbed.

Baked Rice (Serves Four)

1 cup uncooked white rice
2 tbsp. butter
2 chicken (or beef) bouillon cubes
2 cups water
1 tbsp. onion powder 

Preheat oven to 375°F. In a saucepan, melt the butter and add the onion powder and simmer over low heat for two minutes. Add the white rice and stir continually for 3 minutes until all the rice is coated. Add the water and bring to a boil. Add the bouillon cubes and allow them to dissolve and mix well. Pour into a 1-quart casserole, cover, and bake at 375°F for 30 minutes.
Optional: Dice a green pepper and add it with the bouillon cubes.
Optional: Add up to 1 cup of diced Spam when pouring into the casserole dish.

Rice Pilaf (Serves Four)

1 cup uncooked white rice
3 tbsp. olive oil
1/2 tsp. salt
2 cups beef broth
1 tbsp. onion powder
1/4 tsp. pepper

Heat the oil and the onion powder in a saucepan. Add the white rice and simmer over low heat for 3 minutes. Add the salt, pepper, and beef broth. Cover saucepan and cook for 20 minutes (or transfer to a covered casserole and bake at 350°F for 1 hour).
Optional: Sauté 1 cup chopped mushrooms in 2 tbsp. butter and add with the broth.
Optional: Replace beef with chicken broth and add 1/2 tsp. tarragon.
Optional: Add 1 cup cooked diced beef or chicken with the broth.

Rice-A-Roni (Serves Four)

Follow the above recipe for Rice Pilaf but add 1 cup of Spaghetti noodles broken into small pieces one-inch or shorter. Brown the broken spaghetti in the oil with the onion powder at the beginning of the above Rice Pilaf recipe.

Stuffed Grape (or Cabbage) Leaves (Serves Six)

30 young grape leaves
1/2 cup oil
1 tbsp. dried mint
1 cup uncooked white rice
1/2 tbsp. onion powder
1 tbsp. parsley or dill or both
3 cups cooked ground meat
1 tbsp. garlic powder
1/2 tsp. salt and 1/4 tsp. pepper

Drop the leaves (about 4-inch diameters) in boiling water for 30 seconds and remove with a slotted spoon, drain, and set aside. Heat 4 tbsp. of oil in a saucepan and add the onion powder. Add the garlic, mint, parsley, salt, and pepper. Simmer for 5 minutes. Mix in the uncooked white rice and the cooked ground meat. Remove from heat. Place a leaf shiny side down and put 1 to 2 tbsp. of the mixture in the center of the leaf. Fold like an envelope and roll up but not too tightly. Put the rest of the oil in the bottom of a pot or Dutch oven and arrange the leaf rolls in rows and layers with the seam side down. Cover the rolls with water. Put a lid on the pot and simmer on low heat for 35 minutes.
Variation: Instead of grape leaves, use cabbage, spinach, etc.
Variation: Instead of ground meat, cover the leaf rolls with beef broth instead of water and simmer for 35 minutes.

Fried Rice (Leftover White Rice) (Serves One)

1/2 cup cooked white rice
2 tbsp. oil
1/2 tsp. salt
1/2 tsp. garlic powder
1 tbsp. soy sauce
1/4 tsp. pepper
1 tbsp. onion powder
1 tbsp. ketchup
green onion (optional)

Heat the oil in a frying pan or wok. Add the garlic and onion powders and stir-fry for 30 seconds. Add the cooked white rice and stir-fry until coated with oil. Stir in the soy sauce and ketchup. Add salt and pepper to taste. Heat for a few minutes until very hot. Serve immediately. If available, garnish with diced or shredded wild green onion.

Sweet Rice (Leftover White Rice) (Serves One)

1/2 cup cooked white rice
2 tbsp. butter
1 tbsp. sugar (granulated or brown)
1/2 tsp. cinnamon

Combine all and heat in the oven or in a microwave until warm. Serve as a sweet breakfast treat, or as an afternoon snack, or as a dessert.

Pot Luck Pie (Leftover White Rice) (Serves Six)

1 Pie Crust
Assorted leftover vegetables,
cooked white rice,
and/or cooked meat

Mix ANY combination of different, assorted leftovers together (at least 3 or 4 different items) and put them all inside a pie crust. Put a top on the pie and bake in a 350°F oven for 30 minutes. The pie is absolutely delicious. The flavor and versatility of this pot luck pie recipe is rarely appreciated until after it has been tried at least once.

Warm Tuna and Rice (Serves Four)

2 cups cooked white rice
3 tbsp. butter
1 tbsp. celery powder
6 oz. can tuna, drained
1 tbsp. onion powder
1 tbsp. parsley flakes

Melt the butter in a saucepan. Add the onion, celery, and parsley and simmer for 2 minutes. Add the tuna and the cooked white rice. Stir while heating thoroughly. Add salt and pepper as desired.
Variation: Substitute one cup of diced Spam for the tuna.

Chilled Tuna and Rice Salad (Serves Four)

2 cups cooked white rice
1 pickle, minced
1 or 2 tomatoes, cut into small wedges
6 oz. can tuna in oil
1 or 2 green onions, minced
1/2 cup mushrooms or olives (optional)

Mix all ingredients and serve cold.
Variation: Substitute one cup of diced Spam for the tuna.

Chilled Rice, Fruit, and Tuna Salad (Serves Four)

1.5 cups cooked white rice
6 oz. can tuna, drained
16 oz. can fruit cocktail, drained

Combine the cooked white rice and fruit cocktail. Mix well. Refrigerate for 1 hour to blend the flavors. Stir in the tuna and serve.
Variation: Substitute one cup of diced Spam for the tuna.

Chilled Blueberry and Mint Rice Pudding (Serves Four)

1.5 cups cooked white rice
1 cup blueberries
1 tbsp. chopped mint
1 cup low fat milk
3 tbsp. sugar nutmeg (optional garnish)

Combine all (except mint and nutmeg) in a saucepan and cook for 15 to 20 minutes over low heat, stirring frequently. Transfer the pudding to a large bowl and stir in the mint. Chill for a least 1 hour before serving. Spoon into serving bowls and sprinkle nutmeg garnish over pudding.

Warm Rice Pudding (Serves Four)

1/2 cup uncooked white rice
1/2 tsp. salt
1/2 cup sugar (granulated or brown)
1 quart milk
1/2 tsp. cinnamon
1/2 cup raisins (optional)

Mix all ingredients and pour into a greased baking dish. Bake at 275°F for 3 hours. Stir frequently during the first hour. Add 1/2 cup raisins during the final 30 minutes.

Chilled Rice Sundae (Serves Four)

1/4 cup GROUND uncooked white rice
1 tsp. vanilla extract
3 tbsp. granulated sugar
2.5 cups milk
1/2 tsp. ground cinnamon
Berries, or Nuts, or Chocolate Syrup

Combine ground white rice, milk, vanilla extract, cinnamon, and sugar in a saucepan. Bring to a boil stirring constantly. Reduce heat and simmer for 30 to 40 minutes, stirring occasionally. (Add a little milk if it begins to dry out.) Allow to cool. When cool, spoon into dessert dishes and chill in the refrigerator. Serve with fresh berries (and/or chopped nuts) (or chocolate syrup) on top.

Chilled Rice Beverage or Milkshake

2 cups cooked white rice
2 tbsp. honey
2 cups low fat milk
1/4 tsp. ground cinnamon

Combine all ingredients in a jar and shake vigorously. Refrigerate for 4 hours or over overnight.
For a beverage, strain the rice and reserve the liquid. Fill two glasses with ice and pour the liquid over the ice. Serve chilled. (If you wish, you may use the rice in the pot luck pie recipe described above.)
For a rice milkshake, do not strain but pour the rice and liquid mixture into a blender and blend until creamy. Serve cold.

Sake (Alcoholic Japanese Drink)

3/4 cup uncooked white rice
3/4 cup sugar
3.5 quarts water
1 package yeast

(Note: If available, a package of champagne or white wine yeast should be used. However, a package of bread yeast will work but it will not produce the same flavor as a good wine yeast. The amount of yeast in the package is not critical because yeast multiplies.)
Combine all in a 1-gallon glass jug. Secure a balloon to the top of the jug with a rubber band. Let it sit for 7 to 21 days to ferment. You may periodically remove the rubber band to allow the balloon to deflate, and then replace both on top of the jug. When the balloon finally stops expanding, it is ready. Filter the drink through a clean cloth. It may be consumed immediately in small quantities by individuals at least 21 years old, or it may be allowed to sit for two to nine months in a cool dark place to enhance its flavor. (Note: There are other ways to make sake, or wine, but the above method works well and it does not require the investment in any equipment.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Rice Sake Recipe
Having just discovered your Sake recipe,I decided to start a batch of it. I had a couple of questions for you. Does the kind of rice you use matter?(brown rice ok? long grain white ok?) What kind of containers do you store it in when finished? I thought of using pint canning jars. Also,do you think that it would make a good alcohol base for herbal tintures? It might make a useful barter item if TSHTF,too. What do you think? I love all of your recipes and I am sorting thru them now to see what works with the preps I have and to see what preps I need that you brought to my attention thru your recipes. Thanks so much for sharing your very useful knowledge!!  

[ Parent ]
finalride ... answer to your question
I only ever use white rice as that is the way the recipe was given to me.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
finalride ... answer to your question (part 2)
I use glass jars to store it in though I usually give it away in a fancy glass jar.

I haven't a clue as to whether it would be good enough for a tincture, I never tried that but it would be worth the experiment.

And thank you for the compliment regarding the recipes. Glad to be of service.  :-)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Roma Red Beans
This is a super-simple prep foods recipe that turned out absolutely wonderful. All cans referred to are the approx. 15 oz size and all are drained except the tomatoes.

It is a complete protien for vegetarians and a great, substatial side dish for those who are not.

Roma Red Beans

1 can red beans
1 can stewed tomatoes with peppers and onions
1 can potatoes, sliced
1 can corn
1 can green beans
1 can black olives, sliced
1/2 onion diced, or from dried
1 T dried mixed Italian seasoning
1 t beef bullion powder
few shakes garlic powder

Heat through until onions are softened and flavors are melded, and serve. This is amazingly delicious!


Strawberry & Peach Oven Pancake
Strawberry & Peach Oven Pancake

Tastes like a pancake, bakes like a coffee cake.

Ingredients:

PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Pancake & Waffle Mix
2/3 cup milk
2 tablespoons sugar
2 tablespoons oil
2 eggs
1 (15 1/4-oz.) can sliced peaches, well drained, coarsely chopped

TOPPING
1 cup sliced strawberries (if desired or you can use dehydrated strawberries)
2 (3.5-oz.) containers vanilla pudding

Preparation Directions:
1. Heat oven to 375F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or eggbeater until smooth. Fold in peaches. Pour batter into greased pie pan.
2. Bake at 375°F. for 28 to 31 minutes or until golden brown.
3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Ramen Noodle Recipes
I know, I know, just like we've discussed before that ol' standby Ramen Noodles is not totally healthy.  On the other hand, its cheap, easy to cook, and makes a good prep item for the average household.

Below are some of the Ramen Noodle recipes that I've been sorting into my files.  I'm going to be looking for more, if for no other reason than it would be an easy fix in case my younger children have to wind up doing much of the cooking.

Asian Beef & Noodles

1¨C1/4 pounds ground beef (pantry alternative would be canned, dried, TVP, etc.)
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon ground ginger
3 tablespoons green onion, cut in 1¡å pieces (or equal measure of dried, chopped chives)
1 medium onion, chopped (or equal measure of dried, chopped onion)
1 tablespoon garlic, minced (or equal measure of dried, minced garlic)
1 teaspoon soy sauce

In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.  Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.  Add beef to skillet once more, cook 1¨C2 additional minutes.

American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8¨C12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan.

Ham A La Ramen

1-2 packages Ramen (oriental noodle soup)
1/2 cup dried peas
parmesan cheese
1 5 ounce can of ham
red pepper flakes (optional)

Cook the Ramen noodles (without flavor pack) along with the dried peas. Drain cooked noodles. Top with ham. Add parmesan cheese and red pepper flakes to taste.

Orange Chicken Ramen

one pack of ramen (don't use the flavoring packet)
1/2 can white chicken (4 oz. can)
cheddar cheese spread
chili garlic sauce
honey
1 small orange (may substitute canned OJ)

Microwave ramen for 2 minutes and drain. Stir in cheddar cheese spread. Add small amount of chili garlic sauce. Add honey and chicken and juice from one orange.

Scout Tetrazini

1 can of turkey, tuna, or chicken
1 can cream of mushroom soup
1 can water
2 pkgs of ramen noodles

Heat soup and water, stirring until blended. Bring to a boil and add the noodles, stirring continuously to separate (about 3 minutes). Add one of the two flavor packets from the noodles and canned meat of your choice. Heat until warmed through. Serves 2 to 5, depending on appetites.

Poorman's Beef Stew

2 packages beef ramen noodles
1 can of sliced mushrooms
dried minced onion
chopped garlic or garlic powder
1 can roast beef or deli roast beef if available
steak sauce

Cook the noodles as directed, adding the mushrooms. Next add a half teaspoon of onion and a teaspoon of steak sauce (depending on taste). Let simmer, then add beef and garlic. Toss to warm through.

Ramen Supper

1 Package Ramen Noodles
2 Cans of canned chicken
1 cup canned peas (optional)
1 cup canned carrots (optional)
1 small onion, thinly sliced
1 1/4 cup chicken broth
1 teaspoon dried tarragon - crushed

In a skillet, arrange the pasta, chicken, peas, carrots and chicken broth and sprinkle tarragon on top. Bring to boil, reduce heat - cover and simmer for 15 minutes.

Stir Fry Noodles and Rice

1 package Ramen noodles (chicken)
1 cup plain white rice
1 can tomatoes (any kind)
1 can veggie of choice
1 can chicken (noodle if preferred) soup
1 can chicken
1/2 tsp. garlic pepper
1/2 tsp. chili pepper
1/2 tsp. Creole pepper (optional)
1 bay leaf (optional)
1 or 2 T oil

Drain water in tomatoes, chicken and veggie of choice. Use to cook the rice and noodles in a fairly good sized sauce pot with the tomatoes and spices. Make sure you have enough liquid for the rice and noodles. While rice/noodles are cooking, brown the chicken a little bit on a skillet. (so far, this should take no more than 10 minutes, however check the noodle and rice packaging for appropriate cooking times, and go with the longer time of the two.  Remove the bay leaf when the water is pretty well absorbed. Put the rice/noodle/tomato mix on the chicken, and pour the veggies in. Heat every thing up well.

Tang Tang Noodles

2 tbsp. peanut oil
2 tbsp. green onions, minced
2 cloves garlic, minced (or equal measure of dried, minced garlic)
1/2 tsp. chili flakes
1/4 c. crunchy peanut butter
1/4 c. soy sauce
1/2 c. chicken stock
1/4 c. red wine vinegar
8 oz. Oriental Ramen type noodles, cooked

Saute the garlic and onions in the peanut oil for 2 minutes. Add the chili flakes and saute for 1 minute. Stir in the peanut butter and continue stirring until it is completely melted. Add the soy sauce, stock, and vinegar; stir until thick and bubbly. Toss the sauce into the noodles and coat evenly. Serve warm. Garnish with more minced green onions, if you wish. Makes 4 servings.

Turkey Tetrazini 

3 cups water
3 servings dry mushroom soup mix
1 can turkey (5 oz)
1 pkg Ramen oriental noodles

Mix water and soup mix until smooth. Add turkey and noodles. (Don't use the sauce mix from the Ramen package. You can leave that at home.) Cook 2 minutes and serve.

Black Bean and Ramen Salad

1 package ramen noodles
1 1/2 cups black beans, or other cooked beans
1 red and yellow bell pepper, cut in strips
1/4 onion, sliced
2 tablespoons cilantro, chopped
3 tablespoons red wine vinegar
1 tablespoon oil
2 tablespoons Dijon mustard
Remove flavor packet from ramen noodles. Partially break noodles and cook according to package directions. Drain, rinse with cold water and drain again. Combine noodles with beans, peppers, onion, and cilantro. Combine vinegar, oil, and mustard with flavor packet from noodles. Shake well. Pour over salad and toss to mix. 4 Servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Storing Ramen Noodles
I've asked before, but didn't get an answer.  Has anyone tried storing Ramen Noodles for any length of time?  I'd like to get a few cases, but have doubts about how long they would last.  There's quite a bit of fat cooked into the noodles and it just seems like they would go rancid after a while.

[ Parent ]
re: storing Ramen noodles
I've stored packages of Ramen noodles for over a year with no problem and I'm down her in west central FL.

However .... and this is a big HOWEVER ... I no longer store cup o' soups because of the styrofoam cups.  They "leak" into the contents of the container in my experience. 

Ramen noodles fine ... Cup o' soups that come in styrofoam containers not fine.

The reason I mention this is because I've seen that they've been putting these "ramen bowls" on the market at better prices.  I just am hesitant to store anything in a styrofoam container.  Others may have had other experience.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Thanks
I think I'll go ahead and pick up a few cases.

[ Parent ]
BTW
When I was on a job in Korea last year, I noticed that they would add Ramen Noodles to just about any soup they were eating.  Even Kimche soup.  yum

[ Parent ]
Egg drop ramen
One of my college favorites:

Egg Drop Ramen

1 beaten egg
1 package chicken ramen

a couple cups water

Boil water with flavor packet. Stirring briskly, drizzle beaten egg into the boiling broth.  Add noodles and cook until softened. Pepper generously. Also nice with a bit of spinach.


[ Parent ]
more Ramen recipes
Note:  as with anything, you can substitute dried (rehydrated) and canned items for any fresh ingredients called for.

Asian Spamtastic Ramen

2 packs of pork or oriental ramen noodles
1 small can of spam
1 can of pineapple chunks (drained)
Teriyaki sauce
minced garlic
dried onion flakes

Cook noodles as directed. Add diced spam & pineapple to noodles, heat and stir until everything is warm. Season with the remaining ingredients to taste. Frozen or fresh broccoli is also good in this recipe. - http://mattfischer.c...

Fried Lemon Shrimp and Ramen with Veggies

2 packages of Shrimp or Chicken flavored Ramen
Shrimp [chicken or other white meat can be substituted]
2 lemons
butter
Your favorite fresh vegetables, works well with
celery
tomatoes
red or green pepper

Make Ramen by following directions on package. While ramen cooks, begin to fry meat in a small amount of butter. After ramen finishes, strain all water out of noodles, add the noodles to the to meat in pan. Cut lemons and squeeze juice into the meat and noodles (the more the better!) Cut vegetables into small squares and toss into frying pan (you can pre-cut the veggies of course). Cover pan and let cook until the veggies are soft. Remember to keep the pan on a low temperature to avoid burning noodles. Also, remember to stir throughout the cooking process. Take noodle/meat/veggie mix out of pan and reapply remaining lemon juice to top. Serve with fresh bread and white wine (if appropriate)! - http://mattfischer.c...

Barbeque Cheeseburger Ramen

1 package of Beef Ramen
Ground beef (about half the size of the Noodles) - or dehydrated beef or TVP
4 Tbsp. Barbecue sauce
Grated Parmesan cheese

Prepare ramen as you usually would, but drain most of the water out, leaving just enough to stir in with the seasoning packet. Brown ground beef in a separate pan, drain the pan of grease, saving some for the ramen. Toss the browned ground beef into the ramen (two forks helps with this). Mix in the Barbecue sauce and Parmesan cheese. Enjoy! - http://mattfischer.c...

Ramen and Lentil Soup

1 (or two) packets Ramen Noodles
1 can (large or small) pre-cooked lentils

Cook your ramen Noodles 'soup style' (do not drain). Open a can of lentils, and when ramen noodles are at the desired tenderness, add lentils. Using the flavor packet is optional, but probably makes it taste better. Eat! - http://mattfischer.c...

http://www.budget101... has some interesting recipes including an "Antipasto Ramen Salad" that would be pretty easy to make from prep items.

Ramen Snack Mix

4 tablespoons (1/2 stick) butter
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons Worcestershire sauce
2 packages ramen, crushed (no seasoning packet)
1 cup peanuts
1 cup small or bite size pretzels

Melt butter.  In a small bowl, combine salt, Worcestershire sauce and melted butter; mix well.  Pour sauce, cereal, uncooked ramen, peanuts and pretzels into large plastic bag and close securely. Shake bag until all pieces are coated.  Pour contents of bag evenly into an open roasting pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Spread mix evenly on paper towels to cool.  Store in an airtight container.
Yields 5 servings - http://www.highlandc...

Egg Drop Soup with Noodles

4 cups water
1 package ramen
1 egg, beaten

In a 2-quart saucepan, boil water and seasoning packet. Add noodles and boil for 3 minutes.  Reduce heat to simmering. Gently stir in the egg. Stir slowly as egg forms light fluffy pieces.  Note: You can also leave ramen out of this recipe and use only the seasoning packet to make a broth in which to drop beaten egg. Yields 2 servings

Pepperoni Pizza Soup

2 tablespoons olive oil
1 small onion, chopped; 1/2 cup fresh mushrooms, sliced; 1/2 cup green pepper, chopped
1/2 cup pepperoni slices
2 cloves garlic
2 cups beef broth (2 beef seasoning packets and 2 cups water)
1 cup tomato sauce
1 teaspoon basil
2 packages ramen (no seasoning packet)
1/4 cup mozzarella cheese

In medium saucepan, saute onions, mushrooms, green pepper, pepperoni and garlic in olive oil until tender.  Add broth, tomato sauce, basil and raw noodles. Simmer for about 10 minutes or until mixture thickens. Top with mozzarella. Yields 4 servings

Ramen-roni and Cheese

2 packages ramen (1 chicken flavor)
1/2 can condensed cheddar cheese soup
1/4 can milk
1/2 teaspoon pepper

Prepare noodles as directed. Drain. Whisk together soup, milk and pepper. Pour over ramen and mix well. Yields 2 servings

Oriental Sausage Ramen

1 package ramen (pork flavor)
1/2 cup sliced summer sausage
1 packet soy sauce

Prepare noodles as directed. Drain.  Brown sausage in soy sauce.  Add noodles and cook for 2 minutes on low heat. Yields 1 serving

Believe it or not, there is now a recipe book for using Ramen Noodles.  Advertised at Amazon.com:  http://www.amazon.co...



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Salad in the Sun - great use for canned fruit
Salad in the Sun (serves 8)

1 20 oz. can pineapple chunks
1 11 oz. can mandarin oranges
1 1lb. 14 oz. can fruit cocktail
1 3.4 oz. box instant dry pudding: vanilla or lemon

Open cans of pineapple, fruit cocktail, and mandarin oranges. Drain all the liquid off the fruit. (Save it in a Ziploc bag to use as a drink mix with 7-up!) Place fruit in a large bowl and stir to mix. Add dry pudding mix to the fruit and stir until well blended. Keep salad cool until ready to serve. Refrigerate leftovers.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Reconstituting Dried Foods
Reconstituting Dehydrated Products

You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these guidelines:

2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh Egg

2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for Scrambling, ect..

1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or Oil = 1 cup Butter

1/4 cup Tomato Crystals + 1/2 cup Water = 1/2 Cup Tomato Sauce (for paste add more Tomato Crystals)

2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice

1 cup Dehydrated Juices + 2.4 ltrs Water = 2.4 ltrs Juice

1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White Sauce

1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight) = 1 cup Vegetables

From Blue Chip Group, Inc. http://www.bluechipg...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Dried Fruit Pie
Dried Fruit Pie

1 1/2 lbs sweet pastry* 
2 cups pitted prunes
2 cups dried apricots 
1 cup golden raisins
1/2 cup dried apples 
3/4 cup sugar
1/2 cup almonds or walnuts, chopped coarsely 
1/4 lb butter, melted
1 egg 
sugar
apricot glaze

Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11" pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425(F oven for 30 minutes. Reduce the heat to 375(F and bake the pie for 20-30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8. 

From Tante Marie http://www.tantemari...

*My own suggestion:  In place of the "sweet pastry dough" using a package pie shell crust or make it from scratch using the "pat in pan" method with Bisquick (believe the recipe is in the Bisquick diary).

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Oatmeal Dried Fruit Cookies
Oatmeal Dried Fruit Cookies

1-1/4 cups butter or  margarine, softened 
1-1/4 cups brown sugar
1 egg 
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit

Preheat oven to 375(F. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen (36 servings) 

From Cookie Recipe http://www.cookierec...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


How To Use Dried Apples
You'll notice that I have some recipes in this listing that include fresh items.  You can use these recipes as a way to rotate your stock of dried apples while fresh ingredients are available; or, you can convert the fresh ingredients into other shelf-stable/storage items..

Apples, Dry

To rehydrate dry apples: Use equal volume food and water.  Wait 20 minutes.

Apple Pie

One 9-inch pie crust 
1/4 lb dried apple slices (3-1/2 cups)
2 cups water 
1/3 to 1/2 cup sugar
1/2 teaspoon cinnamon 
Crumb topping:
1/2 cup flour 
1/4 cup brown sugar
2-1/2 tablespoons butter or margarine 

Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain.  Add sugar and cinnamon.  Pour into prepared pie shell.  Mix topping until crumbly and sprinkle over pie.  Note: Either sweet or sour apples may be used in drying. Sweet apples such as Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples. No research is available on the suitability of current commercial varieties of apples. Dry a small amount of a variety and test by using it in one of your favorite recipes before drying large amounts of that variety.

Apple Coffee Cake (serves 18)

2 cups dried apples 
1 teaspoon lemon juice
1/2 cup margarine 
3/4 cup sugar
2 eggs 
1-1/2 cups flour
1/2 teaspoon salt 
2 teaspoons baking powder
1/2 cup milk 
1 teaspoon vanilla
Topping:
1/2 cup sugar 
2 teaspoons cinnamon

Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour.  Cream margarine and sugar.  Add eggs and beat well.  Sift together flour, salt and baking powder. Add to creamed mixture.  Add milk and vanilla. Beat well.  Pour into two 9-inch greased and floured cake pans.  Top with drained, rehydrated apple slices.  Combine sugar and cinnamon. Sprinkle evenly over apples. Bake at 375(F for 35 to 40 minutes. 

Apple Cream Leather

6 ea  apples 
1/2 tsp cinnamon
1/4  tsp cloves 
1  c nonfat yogurt -- (plain)
1/2 tsp nutmeg

Puree ingredients in food processor or blender until smooth. Place fruit leather sheets in dehydrator trays. Spread puree over fruit leather sheets, 1/4" thick. Dry until leathery (pliable but not sticky).

Apple Crisp

3/4 Cup Flour 
3/4 Cup Brown Sugar
1/2 Tsp Cinnamon 
1/2 Cup Margarine
3/4 Cup Dehydrated Apples
Water -- as needed at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more.

Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30-40 minutes, then simmer in water.) When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the pan once or twice to assure even baking. Makes about 6 cups.
From AAOOB Storable Foods http://www.aaoobfood...

Applesauce Cookies

1 cup dried applesauce mixed with 2 cups water-let set several hours or overnight in refrigerator 
1 cup margarine 
2 cups sugar 
2 eggs  
2 tsp baking soda
1 tsp salt 
1 tsp cinnamon
1/2 tsp cloves 
1/2 tsp nutmeg
5 cups flour 
2 cups chocolate chips or raisins

Mix well applesauce, margarine, sugar and egg until creamy.  Add soda, salt, spices and mix again.  Stir in flour and chips.  Batter should be moist.  Drop by spoonfuls on greased cookie sheet and bake for 8 minutes at 350(F. 

Harvest Cake

2 3/4 C. Dried Apples (soak in warm water for about an hour)
2 C. Sugar 
3 C. Flour
1 C. Oil 
1 C. Chopped Nuts (optional)
2 tsp. Soda 
2 tsp. Vanilla
2 Eggs

Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour. Mix and bake in greased & floured tube pan for 1 hour in 350(F oven.
From Pittsburgh North Stake http://www.andrew.cm...

Apple Topping

1 cup apples reconstituted in 2 cups water
1/4 cup brown sugar
1 tsp lemon peel grated (opt) 
1 tsp lemon juice (fresh)
1/4 tsp cinnamon 
1/4 tsp allspice

Cook apples over low heat until tender.  Add remaining ingredients and bring to a boil.  Simmer until desired thickness.  Use as a topping for pancakes, crepes, or waffles.

Bran Apple Muffins

1 cup bran cereal 
1 cup yogurt
3/4 cup flour 
1/2 cup whole wheat flour
1/2 cup sugar 
1 1/2 tsp cinnamon
3/4 tsp baking soda 
1/4 tsp salt
1/4 tsp nutmeg 
1/2 cup applesauce reconstituted in 1 cup water
1/4 cup vegetable oil 
2 eggs

Mix cereal and yogurt and let stand until cereal is softened.  Stir in applesauce, oil, eggs, and sugar.  Add cinnamon, soda, salt, and nutmeg and stir slightly.  Add flour mixing as little as necessary to moisten through.  Fill 12 muffin tins.  Bake at 375(F for 15-20 minutes.  Remove from pan. 

Apple-Jack Melt

Reconstitute apple slices by place 1/2 cup slices in 1 1/2 cup water and let stand until softened.  In a small bowl mix 1/3 cup mayonnaise, 2 tsp honey and 1 tsp lemon juice.  Spread lightly toasted multi-grain bread with mixture.  Cover with apple slices overlapping slightly.  Cover with slice of sharp cheddar cheese.  Place on sheet and broil in oven 1- 1 1/2 minutes or microwave on paper towel 4-5 seconds.

Apple Stuffed Acorn Squash

2 small acorn squash 
1 1/2 - 2 cups apple slices reconstituted
1/2 cup maple syrup 
1/4 cup butter or margarine melted
1 cup broken nuts (cashews are great)

Wash squash and cut in half lengthwise.  Scoop out seed and string center.  Combine apples, butter, nuts and fill squash halves.  Brush surface with melted butter.  Place in baking dish and pour in boiling water to 1/2 inch in pan.  Cover with foil and bake at 400(F for 45 minutes.  Uncover and bake 10 more minutes.  Test squash for tenderness to be sure it is done.

Apple Crumb Pie

3 cups apple slices 
3/4 cup flour
1/3 cup butter 
1 cup sugar
1 tsp cinnamon 
1/2 tsp nutmeg

Reconstitute apples by covering with 2-2 1/2 cups water for about 30 minutes or until tender.  Mix 1/2 cup sugar and spices and spread in pie plate.  With fork mix soft butter, flour and 1/2 cup sugar until crumbly.  Spread over apples.  Bake at 375(F for 30-40 minutes.

Dried Apple Cakes

1/2 lb dried apples, chopped 
4 cups water
1 cup sugar 
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing) 
1/2 cup brown sugar
1 tsp cinnamon 
1/2 tsp nutmeg
1/4 cups margarine

Cook dried apples in 4 cups water until tender. Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly, pat  or roll to a 12x18in rectangle. Sprinkle with apples. Roll, starting at short end; cut  into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes. From AAOOB Storable Foods http://www.aaoobfood...

Apple Fritters

3 C. flour 
1/3 C. dried egg powder
1 1/2 C. milk 
4 tsp. baking powder
1 1/2 tsp. salt 
2 tsp. sugar
2 T. oil 
1/4 C. water
1 C. dried apple slices (reconstituted)

Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2" of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
From AAOOB Storable Foods http://www.aaoobfood...

Apple Pie

3 1/2 C. dried apples 
2 C. water
3/4 C. sugar 
1 t. cinnamon

Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350(F degrees.

Dried-Apple Tart with Crisp Crumble Topping

3/4 lb dried apples 
1/4 cup packed light brown sugar
4 cups water 
2 cups apple cider
1 tablespoon fresh lemon juice 
4 (3-inch) cinnamon sticks
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
3/4 cup all-purpose flour 
1/4 cup granulated sugar
1 recipe pastry dough, rolled out and fit into an 11-inch tart pan with a removable fluted rim
Whipped cream or vanilla ice cream as garnish

In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered. Preheat oven to 375(F.  In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.

Dried Apple Pie

3/4 lb quality dried apples 
1/2 pint quality dry cider 
about 1 tsp ground cinnamon 
about 1/2 tsp fresh-grated nutmeg
maple syrup to taste. 
1 pie crust, with extra for latticing

Preheat your oven to 350(F. Bake the pie shell until it's about done. While the crust is cooking, put the apples into a coverable saucepan with the dry cider. Cook them, uncovered, a few minutes, until they begin to fluff up. If you want to fancify this up, you can add some dried cherries, dried cranberries, or even raisins.  Add the cinnamon and nutmeg and maple syrup. Stir, cover, and cook 5 or 10 more minutes, until the liquid is just about completely absorbed. Watch the heat, or stir frequently to prevent it from burning. If the liquid fails to disappear, drain the apples before you pour them into the pie shell. You may also be able to reduce the liquid and pour it over the apples in the shell. I encourage you, when you've poured about half the apples into the crust, to place a liberal and pleasant number of fresh pecans atop them before you finish the pour. This provides a delicate and refreshing (etc.). Basically, if you want it a little bit richer, add pecans or maybe walnuts. Make a lattice over the top with the extra crust; bake until the lattice is done.  From - Bazilian Recipes
http://www.bazilians...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple Pudding and Apple Chip
Apple Pudding

Cream 1 cup sugar, 1/4 cup butter. Add 3 cups reconstituted apples, Add 1 cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, dash of salt, 1/2 c chopped nuts.  Mix and pour into 9 X 13 pan. Bake @ 350 F for 30 minutes.

Sauce for Pudding
1/4 cup butter, 1/2 c brown Sugar,  1/2 cup sugar, 1/2 cup sweet cream, 1 teaspoon vanilla. Heat unitl smooth. serve warm. Other opttions for sauces: Vanilla Pudding, Whipped Topping or ice cream. 

Apple Chip Cake

Cake:Beat 2 eggs, Add 2 cup sugar, 2 teaspoon vanilla, Add 4 cups reconstituted apples, Stir in 3 cup flour, 1 teaspoon cinnamon, 2 teaspoon baking soda, Add 2/3 cup oil.  Pour into 9 X13 pan . Sprinkle topping over dough. Bake  350 F for 50-60 minutes.
Topping: 1Cup brown sugar, 1/2 cup flour, 1 cup chopped nuts, 1/2 cup margarine combine until crumbly. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
Dried Apple Gingerbread Stack Cake
Dried-Apple Gingerbread Stack Cake

Dried Apple Filling 
3 c  Dried apples
3 c  Apple cider (or more if  needed) 
1/4 c  Sugar, or to taste

Gingerbread
1 2/3 c  Lightly packed brown sugar 
2 tb Ground ginger
1/2 tb Finely chopped crystallized ginger 
1 tb Grated lemon zest
1 tsp each ground allspice, cinnnamon; and black pepper
2 lg Eggs
3 lg Egg whites 
3/4 c  Unsulfured molasses
2 c  Sifted white flour 
1/3 c  olive oil
1/2 c  Buttermilk 
1 ts Baking soda
Icing sugar for  dusting

To make filling: in a large pan, combine apples and cider.  Cook, covered, over medium-low heat until apples are very tender and form a chunky puree, 20 to 20 minutes.  Check appples occasionally, if they become too dry, add a little more cider or water.  Sweeten with sugar to taste and set aside to cool.  May be done up to 3 days ahead and stored in the refrigerator

To make gingerbread: Preheat oven to 350. Lightly oil a 12-cup bundt pan or spray with nonstick cooking spray.  In a small bowl, stir together brown sugar, ground and crystallized gingers, lemon zest, allspice, cinnamon and black pepper, set aside.  In a large bowl, beat eggs and egg whites until light and frothy, about five minutes in an electric mixer. Beat in molasses. Add sugar and spice mixture until well-blended.  Lower the mixer speed slightly. Add a third of the flour, then the oil, then another third of the flour. Quickly stir together the buttermilk and baking soda and add to the batter, mixing gently. Add remaining flour and mix until just blended. Pour into pan.  Bake 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. If it browns too quickly, cover with foil halfway through the baking time. Cool in the pan on a wire rack for 15 minutes, then invert onto a rack and cool completely.

To assemble cake: With a long serrated knife, split the gingerbread into 3 even layers. Place the bottom layer on a serving platter. Spread half of the filling on the cake and top with middle layer. Spread remaining filling on cake, top with final layer. Cover with plastic wrap, let sit 30-60 minutes before serving. Just before serving, dust with icingsugar.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


[ Parent ]
How to Use Dried Apricots (with recipes)
As always, feel free to substitute any fresh ingredients with alternative ingredients that fall into the shelf-stable, long term storage area.

Apricot-Applesauce Cake

1 cup all-purpose flour 
3/4 cup whole wheat flour
2 teaspoons ground allspice 
1 teaspoon baking soda
1/2 cup sugar 
1/2 cup shortening
1 cup applesauce 
2 eggs
3/4 cup diced, dried apricots 
1/2 cup chopped almonds
Confectioners' sugar or dried apricots, cream cheese for garnish

Preheat oven to 350(F. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top
springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner's sugar. Makes one 12-inch cake.
From Zoria Farms http://zoria.com/

Apricot Pumpkin Muffins

2 cups buttermilk baking mix 
1/2 cup chopped dried apricots
1/4 cup sugar 
1/2 teaspoon cinnamon
1/2 teaspoon ginger 
1/2 teaspoon nutmeg
1/2 cup milk 
1/2 cup cooked pumpkin
1 egg

In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400(F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins. From Zoria Farms http://zoria.com/

Apricot Health Bars

3/4 cup butter or margarine, softened 
1/4 cup packed brown sugar
1 egg, slightly beaten 
1 teaspoon vanilla extract
1 1/2 cups quick or old-fashioned oats, uncooked 
1/2 cup all-purpose flour
1/4 cup wheat germ 
1 teaspoon cinnamon
1/2 teaspoon salt 
3/4 cup diced, dried apricots
1/2 cup chopped walnuts 
1/2 cup shredded coconut

Preheat oven to 350(F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen. From Zoria Farms http://zoria.com/

Apricot Leather

6 fresh apricots - 1 lb 
3/4  cup sugar

Preheat oven to 200(F and oil a 13 x 9-inch baking pan. Pit apricots and oarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender puree mixture until smooth (use caution when blending hot liquids). Transfer puree to oiled, solid sheet.  Dry puree until it feels drier but slightly tacky, about 6 hours. Cool leather completely.  Peel leather off  sheet and roll up in wax paper.  Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month. NOTE: This fruit leather  makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d'oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.

Dried Apricots (12 servings)

1/2 cup honey 
1/2 cup water
juice of 1 lemon 
2 lbs just-ripe apricots, halved and pitted

In small bowl, combine honey, water and lemon. Dip apricots in honey mixture. Spread them cut side up on several large baking sheets lined with parchment paper. Dry in oven @ 225(F 4 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.

Apricot Nut Supreme Brownies
1/4 lb white chocolate or white baking bars 
1/3 cup margarine
1/2 cup sugar 
2 eggs
1/4 teaspoon almond extract 
3/4 cup all-purpose flour
1/2 teaspoon baking powder 
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided 
1/2 cup dried apricots, quartered and divided 
1/2 cup slivered almonds, divided

Preheat oven to 350(F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2" X 7" X 1 1/2" pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies. Optional: Drizzle top of brownies with melted white or dark chocolate.
From Zoria Farms http://zoria.com/

Apricot Whole Wheat Bread

3 cups whole wheat flour 
3 teaspoons baking powder
1 teaspoon cinnamon 
1/2 teaspoon salt
1/4 teaspoon nutmeg 
1 1/4 cups milk
1 cup honey 
1 egg, slightly beaten
2 tablespoons salad oil 
1 cup chopped dried apricots
1 cup chopped walnuts

In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 93/4 x 133/4 loaf pan. Bake in 350(F oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)
From Zoria Farms http://zoria.com/

Dried Apricot Pie

Dried apricot pie filling: 
2 1/2 cups dried apricots 
Water
1 cup sugar 
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca

Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.

Pie Crust: 
2 cups plain Flour 
2/3 cups shortening
1/8 teaspoon salt 
1/4 cup ice water with 1 tablespoon vinegar

Cut shortening into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH. Roll 1/2 of dough into thin pie crust shell. Place shell into ungreased 9" pie pan. Fill shell with Dried Apricot Pie Filling. Roll last 1/2 of dough into top crust and cover filling. Crimp edges of top and bottom dough with fingers to close. Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar. Bake at 400(F for 40-45 minutes or until the crust is golden brown. Yields one 9" apricot pie. From Zoria Farms http://zoria.com/

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Dried Peach Pie
Peach Pie

3 C. dried peaches 
3 C. boiling water
2/3 C. flour 
1 C. sugar
2 t. cinnamon 
1/4 t. nutmeg

Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400(F for 30 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Dried Fruit Frosty
Fruit Frosty (Dried Foods)

1 c. dehydrated fruit (rehydrated in 1/2 c. water)
1 c. ice
1 c. unflavored yogurt 
3/4 c. milk
3 Tbs. Sugar 

Blend fruit and water in blender for several minutes.  Add other ingredients and blend 30 seconds more.- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Dried Fruit Candy
Dried Fruit Balls

1/2 c. dried peaches 
1/3 c. dried apricots
2 Tbs. graham cracker crumbs 
1/2 c. whole, pitted dates
1/3 c. golden raisins 

In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped.  Shape mixture into 1-inch balls; roll in graham cracker crumbs.  Store in airtight container in refrigerator.
From - "Cookin' With Home Storage" by Peggy Layton and Vicki Tate

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


How to use dried cabbage and peppers
Dehydrated Cabbage

Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours. Drain the water before using the cabbage. From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Peppers

Dehydrated Peppers can be used in any recipe calling for sweet diced peppers or sweet chopped peppers. Dehydrated peppers used in salads or other uncooked dishes, must be soaked in cold water for two to six hours. They can then be used as fresh peppers. Dehydrated peppers used in soup, stew, or in any other cooked dish containing a large amount of liquid, can be added directly to the other ingredients. They do not need to be soaked first. When used in a cooked dish that contains only a small amount of liquid, they must be soaked in cold water for one hour before they are combined with other ingredients. 1lb of dehydrated peppers is equivalent to 3 lb of fresh, trimmed, sweet peppers. 3/4 cup of dehydrated peppers, when reconstituted, yields 1 2/3 cups of diced peppers. From - General Dennis J. Reimer Training and Doctrine Digital Library

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


How To Use Dried Corn
Creamed Corn

1 C. dried corn 
4 C. boiling water
2 t. sugar 
1/2 C. milk
1 T. flour 
1 T. margarine
salt and pepper to taste

Add corn to water and let stand for 30 minutes. Simmer corn until tender.  This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.

Corn Chips

1 1/4 lbs frozen corn 
1 red pepper -- quartered
1 clove garlic 
4 teaspoons picante sauce (or to taste)

Slightly cook corn, frain and pat dry. Puree ingredients until smooth in a food processor or blender. Spread puree on fruit leather sheets and place on dehydrator trays. Dry 8 to 10 hours or until top is dry. Turn over and continue drying another 10 hours. Remove fruit leather sheets and break corn leather into chips. Continue drying another 3 to 6 hours until chips are brittle. Store in airtight container.

Corn Chips

1 c. yellow cornmeal 
2/3 c. flour
1 tsp. salt 
1 tsp. baking powder
2 Tbs. dry milk solids 
1/2 c. water
1/4 c. oil 
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce 
paprika, garlic, onion, OR seasoned salt

Preheat oven to 350(F.  Combine dry ingredients in mixing bowl.  In separate bowl, stir together liquids.  Add liquids to dry mixture and stir with fork.  Knead a little until smooth.  Grease two cookie sheets (10 x 15 inches) and sprinkle each with cornmeal.  Divide dough in half.  Roll out each half directly onto cookie sheet with floured rolling pin, rolling dime-thin.  Sprinkle lightly with paprika, garlic, onion, or seasoned salt.  Run rolling pin over once more.  Prick with fork.  Cut in squares or triangles.  Bake 10 minutes or until lightly browned. -- Makes 1/2 pound.  - from More-with-Less Cookbook

Corn Casserole, Indian

1 C. dried sweet corn 
1/4 C. dried onions
1 C. tomato powder 
3 T. dried green peppers
1C. dry bread crumbs 
2 T. dried cheese
1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes. From AAOOB Storable Foods http://www.aaoobfood...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


How To Use Dried Potatoes
Potatoes, Dry

To rehydrate dry potatoes: Use equal volume food and water.  Wait 20 minutes. From AAOOB Storable Foods http://www.aaoobfood...

Potato and Zucchini Latkes with Apple Sauce

3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated)
1 cup shredded carrots 
1 cup shredded zucchini
1/2 cup minced onion 
1/2 cup matzoh meal
2 cups whole eggs 
Salt and pepper, to taste
Vegetable oil, for frying 
Apple sauce, for dipping

Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping. Yield: 2 dozen appetizers From Food TV http://www.foodtv.co...

Dehydrated Ground or Flaked Potatoes

To prepare instant potatoes from granules or flakes, blend potato granules and nonfat dry milk together. Combine boiling water, butter or margarine, and salt in a mixing bowl. Stir to blend. Rapidly add dry mixture to the liquid, and mix on a low speed for 30 seconds. Stop the machine, and scrape the sides and bottom of the bowl. Add pepper. Whip on high speed for about two minutes or until the potatoes are light and fluffy. Serve mashed potatoes hot. From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Diced or Sliced Potatoes

Reconstitute dehydrated sliced potatoes by adding them to salted boiling water. Cover and simmer them for 15 to 25 minutes, until tender. One number 10 can makes 20 servings. They can then be grilled or a sauce added for such items as potatoes au gratin. From - General Dennis J. Reimer Training and Doctrine Digital Library

Potato Patties (with Dried Eggs)

3 1/2 c. mashed potatoes 
1/4 c. margarine
1 tsp. salt 
1/4 tsp. pepper
5 Tbs. dried whole egg 
5 Tbs. water

In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy.  Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended.  To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes. From - "Cookin' With Dried Eggs" by Peggy Layton

Curried Beef Turnovers

3 lb Lean beef mince (or maybe TVP) 
2-1/4 cups Onion, chopped
1-1/2 cups red peppers, chopped 
1/4 cup Curry powder
1 1/2 lbs Dehydrated potato granules 
2 tsp. Salt
1.8ltrs Beef broth 
4 lbs Pastry, prepared
Milk as needed

Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring mixture to boil; mix well and set aside. Roll and cut pastry into 6-inch rounds. Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half; seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust wih fork to allow steam to escape. Brush tops with milk or half-and-half, if desired. Bake at 400(F 12 to 15 minutes or until tops are browned. Serve to eat out-of-hand. Makes 48 servings. From - Washington State Potato Commission http://www.potatoes....

Mashed Potatoes with Sun Dried Tomatoes

4 cups mashed potatoes 
1/2 cup Julienne cut Sun Dried Tomatoes
1 clove garlic

Prepare mashed potatoes as usual. Chop Sun Dried Tomatoes very fine (draining oil from tomatoes before chopping). Add tomatoes and minced or pressed garlic to mashed potatoes, mixing thoroughly. Serve hot. Makes 6-8 servings. From - Valley Sun http://www.valleysun...

Herbed Potato Chicken

1/2 lb Dehydrated potato flakes 
1/2 cup Dried parsley flakes
2 Tbs. Dried thyme leaves 
1 Tbs. Garlic salt
1/2 lb Flour 
1/4 cup Cajun seasoning
1 tsp. Salt 
1 tsp. Ground pepper
24 pieces (1/4lb each) Chicken breast 
2 cups Milk
Vegetable Oil as needed

Mix potato flakes, parsley, thyme and garlic salt.  In separate bowl; mix flour, Cajun seasoning, salt and pepper. Dip chicken in seasoned flour, then in milk, then in seasoned potato flakes. Pan-fry in oil until browned.  Place on baking sheet and bake at 375(F, 12 to 15 minutes or until fully cooked. Serving suggestions: * Spread cut sides of hamburger bun with dressing of choice, place cooked chicken on bottom half, top with lettuce and serve with sliced tomato and pickles. * Serve chicken with mashed potatoes and vegetables. Variations: * Sliced cod, snapper or pork tenderloin may be substituted for chicken. Makes 24 servings.

Potato Crab Cakes (dehydrated potato recipe)

3lb Dehydrated potato granules 
2 pints Water, boiling
2 pints Milk, hot 
2 lbs Red onion, chopped
1 lb Sweet red pepper, diced 
1 lb  Celery, diced
1/2 cup Garlic puree 
1 cup Fresh basil, chopped
1/4 cup Fresh parsley, chopped 
1 Tbsp. Salt
1/2 tsp. Ground pepper 
1 1/2 lbs Cheddar cheese, shredded
2 lbs Crab meat, chopped 
1 tsp. Bottled hot pepper sauce
Vegetable oil as needed

Whip potato granules into boiling water and hot milk in mixer bowl until fluffy. Combine all ingredients except oil; mix well. Form into 3oz patties. For each order, pan-fry both sides of 2 patties in oiled non-stick pan until golden. Makes 48 Servings (2 cakes per serving). From - Washington State Potato Commission http://www.potatoes....

Sour Cream & Chives Mashed Potatoes

1 1/2 lbs Potato Pearls 
1/4 cup Buttermilk powder
1 Tbs. Salt 
1 tsp. Onion powder
1/2 tsp. Garlic powder 
1/4 tsp. Cayenne pepper
4.8 ltrs Water, boiling 
2 cups Sour cream
1/2 cup Chives, fresh, chopped, or 1/2 amount dry chives

Combine Potato Deb, with next 5 ingredients. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Serving Idea: Serve with grilled sausage and sautéed apples. Add remaining ingredients; mix until well blended. Keep warm until serving. Will hold on steamtable, covered, for 2 to 3 hours. Yield: 48 servings. From Basic American Foods http://www.baf.com/

Dehydrated Sweet Potatoes

Reconstitute dehydrated sweet potatoes in hot water with butter. One number 10 can makes 40 servings. From - General Dennis J. Reimer Training and Doctrine Digital Library

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Basic Potato Patties using potato flour
Basic Potato Patties

2lb Dehydrated potato flour 
2 pints Water, boiling
4 pints Milk, hot 
1 cup Onion, chopped
1/2 cup Fresh parsley, chopped 
2 tsp. Salt
1 tsp. Ground pepper 
4 Eggs
1 lb sharp cheddar cheese, shredded

Mix potato flour, boiling water and hot milk in mixer bowl using whip attachment. Add onion, parsley, salt and pepper; mix well. Cool mixture to lukewarm. Add eggs and cheese; mix well. Form 2-inch balls; flatten into patties. Cook on well-oiled griddle at 375(F-400(F) until crisp and golden on both sides. Serve two patties per serving as side dish.
Variations:
-For mushroom potato cakes, add 1/2 lb chopped sauteed mushrooms.
-For carrot potato cakes, add 1/2 lb shredded carrots.
Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes....

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Tomato Soup (using powdered milk and dried tomatoes)
Tomato Soup

1/2 c. powdered milk 
2 c. dried tomatoes
2 c. water 
1 tsp. salt, dash pepper
1 tsp. dried onions 
1 dash garlic salt
2 Tbs. flour 
1 Tbs. sugar
2 Tbs. butter 

Mix powdered milk and water together, then heat the milk.  Put dried tomatoes in a blender and add enough water to make 2 cups.  Let this reconstitute for 5 minutes.  Add remaining ingredients and blend until smooth.  Add hot milk and blend. -- Serves 4

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Skillet Potato Dinner
Skillet Potato Dinner (Fresh or Dried Foods)

Reconstitute 2 cups dehydrated sliced or diced potatoes.  Drain.  Heat margarine and fry potatoes with choice of the following:

1- dehydrated onions 
2- 2- dehydrated broccoli
3- canned, stewed tomatoes 
4- 4- dehydrated cheese
5- chili 
6- 6- meat of choice: bacon bits, canned chicken

Season to taste.
From - "Cookin' With Home Storage" by Peggy Layton and Vicki Tate

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Oriental Chicken Fried Rice
Oriental Chicken Fried Rice

2 C. Cooked White Rice, cooled 
1/2 C. Finely Diced Onions (or rehydrated dry)
1/4 C. Rehydrated dried Green Peas 
1 C. Rehydrated shredded carrots (or fresh)
1/4 C. Oil or Shortening 
1 tsp. Peanut Butter
1/2 C. Chopped Cooked Chicken 
2 tsp. Soy Sauce
2 Eggs, equivalent in dehydrated egg powder 
Spices to taste, including garlic, tumeric

In a large, heavy frying pan, heat oil. Add rice, onions, chicken, and carrots. Stir frequently with spatula until rice begins to lightly brown. Add peanut butter (no, it doesn't taste weird), soy sauce, peas, and spices. Continue stirring wile flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring with spatula until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustard sauce. From Pittsburgh North Stake http://www.andrew.cm...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Cherry Pie (from dried cherries)
Cherry Pie

3 C. dried cherries 
3 C. boiling water
1/2 C. flour 
1 C. sugar

Cover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 200(C (400(F) for about 35 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


French Toast (using dried eggs)
French Toast (with Dried Eggs)

6 Tbs. dried whole egg 
1 c. water
1/4 c. dry milk 
1/4 tsp. salt
6 slices of bread 
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)

Beat the dry egg with the dry milk and water.  Add salt.  Dip each slice of bread in egg mixture and fry.  It's good to add a bit of cinnamon and sugar to the egg mixture.  Top the french toast with syrup, jam, or fresh fruit.  Stale bread makes the best french toast.
From - "Cookin' With Dried Eggs" by Peggy Layton

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


How To Use Dried Tomatoes
Dried Tomatoes with Herbs (makes 4 cups)

2lbs ripe Roma tomatoes, halved 
2-4 tbsp. sea salt or to taste
1-2 tsp. ground black pepper 
1 tbsp. dried marjoram
1 tbsp. dried basil 

Seed tomatoes and discard seeds. Place halves, cut side up, on large baking sheet lined with parchment paper. Sprinkle with salt, pepper, marjoram and basil. Dry in oven at 200 degrees 6-8 hrs. or until tomatoes are firm, chewy and shriveled around edges.

Marinated Dried Tomatoes

Makes: 2 cups
2 cups dried tomatoes 
Boiling water
2 tablespoons pine nuts 
2/3 cup olive oil
2 cloves garlic, finely chopped 
1 teaspoon dried oregano leaves
1 teaspoon dried basil 
1/4 teaspoon salt
2 tablespoons balsamic vinegar 

In medium-size bowl, combine tomatoes and plenty of boiling water to cover, set aside 20 to 40 minutes (depending on how dry they are) or until tomatoes soften. Drain tomatoes and pat dry. Place in 2-cup container with lid.  In large skillet, toast pine nuts over medium heat until golden, transfer to container with tomatoes. In same skillet, heat oil. Add garlic and cook just until lightly browned. Remove from heat and stir in oregano, basil, and salt, pour oil with garlic and herbs over tomato mixture. Add vinegar, cover, and gently shake. Refrigerate until ready to  use. Refrigerated marinated tomatoes will keep up to 2 weeks. To use tomatoes in sandwiches and salads or for cooking or baking, reheat briefly in microwave or saucepan to melt oil. This makes an especially nice gift for vegetarian cooks. Be sure to include a card instructing the recipient to refrigerate the tomatoes, as they have not been preserved by canning.

Fresh Fennel With Sun-Dried Tomatoes

1/2 cup julienned sun-dried tomatoes 
2 large bulbs fresh fennel 
2 tablespoons chopped fresh basil leaves 
3 tablespoons pitted, chopped Kalamata olives
1/4 cup extra-virgin olive oil 
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Either purchase sun-dried tomatoes that are already rehydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.) Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp. From - StarChefs http://www.starchefs...

Sun Dried Tomato Primavera Pasta

1 1/2 cup  seasonal sliced vegetables 
1/2 tsp. minced garlic
2 tsp. olive oil 
1/4 cup chicken or vegetable broth
1/4 cup Julienne cut Sun Dried Tomatoes 
Salt & Pepper to taste
1 1/2 cups hot cooked bowtie pasta 
Grated Parmesan cheese

Sauté seasonal sliced vegetables and minced garlic in olive oil. When tender crisp, stir in chicken or vegetable broth and Sun Dried Tomatoes. Simmer 30 seconds, season with salt and pepper, then immediately toss with hot cooked bowtie pasta. Top with grated Parmesan cheese. Serves 1. From - Valley Sun http://www.valleysun...

Sun-dried Tomato Dip

1/4 Cup sun-dried tomatoes 
balsamic vinegar
1/3 Cup sour cream 
1/3 Cup mayonnaise
1/3 Cup plain yogurt 
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried) 
1/4 Cup green olives, chopped

Place tomatoes in a small bowl and add balsamic vinegar until just covered. Allow to soak for about an hour. Remove tomatoes from vinegar and drain well. Chop finely and mix with other ingredients. Keep in refrigerator until ready to serve. Makes 16 Servings.

Sun-Dried Tomato and Bow Tie Pasta

1/4 cup dried basil 
1 tablespoon minced pine nuts
1 tablespoon olive oil 
3 ounces sun dried tomatoes
2 tablespoons olive oil 
3 cloves garlic, minced
1/2 pound fresh mushrooms, sliced 
1/2 teaspoon salt
1 teaspoon cayenne pepper 
1lb bow tie pasta

Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large
mixing bowl, toss pasta and sauce until the pasta is well coated. From - Holiday Recipe http://holidayrecipe...

Sun Dried Tomato Vegetable Stir-Fry

1 cup Julienne cut Sun Dried Tomatoes 
1/4 cup soy sauce
2 tsp. minced garlic 
1 pkt stir-fry frozen vegetable mix

Spoon Julienne Cut Sun Dried Tomatoes into measuring cup. Measure tomatoes with oil as you scoop into cup. Place tomatoes into warm skillet. Add soy sauce and minced garlic to the tomatoes. Stir well. Add frozen vegetables, stir well. Cover and cook 5 minutes over medium high heat until vegetables are almost thawed. Uncover. Stir well. Cook, stirring frequently 2-3 minutes until vegetables are hot. Do not over-cook.. Vegetables should be tender/crisp. From - Valley Sun http://www.valleysun...

Sun-Dried Tomato Gravy

1/2 cup sun-dried tomatoes 
2/3 cups water
2 tsp. olive oil 
1 medium onion, chopped
1 large green peppers, chopped 
1 small red peppers, chopped
2 cloves garlic, minced 
1 tsp. dried basil
1 tsp. dried oregano 
1/2 tsp. ground cumin
2 Tbs. soy sauce 
1/2 cup dry TVP granules
3/4 cup water 

Hash:
1 tsp. olive oil 
1 large onion, chopped
2 medium carrots, chopped 
2 to 4 Tbs. water
2 cups cooked lentils 
2 cloves garlic, minced
1/2 tsp. dried oregano 
1 Tbs. Worcestershire sauce
Garnishes (optional): 
2 Tbs. grated cheddar cheese
Paprika 

Potatoes: Boil potatoes in water to cover for 15 minutes, until easily pierced with the tip of a paring knife. Drain potatoes and return to cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper.

Gravy: Place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 minutes, or until softened. Remove tomatoes and chop, reserving cooking liquid.  In a medium-sized saucepan, heat olive oil over medium-high heat. Sauté onion, peppers and garlic until lightly browned, adding basil, oregano and cumin during cooking. Add tomatoes and their cooking liquid, soy sauce, TVP and 3/4 cup water. Cover and simmer for about 15 minutes.

Hash: In a large saucepan, heat olive oil over medium-high heat. Sauté onion for 1 minute. Add carrots and water; sauté until onion is translucent and carrots are tender, about 8 minutes. Stir in lentils, garlic, oregano and Worcestershire sauce. Cook for a minute or two, then remove from heat.

Assembly: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish.  Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheese and a dusting of paprika. Bake for 30 minutes, until bubbly and fragrant. Makes 4 servings.

Variations: Substitute potato cooking water for buttermilk in the mashed potatoes. Add a bit of olive oil; the fruitiness of the olive nicely complements the earthy flavor of the potatoes.  A head of roasted garlic pureé makes a mellow, aromatic addition to the mashed potatoes. For a decorative touch, spoon or pipe mashed potatoes around outer edge of the dish, leaving the center open. From - Basics and Recipes  http://www.vegetaria...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Fruit Bits Cobbler
Fruit Bits  Cobbler 

1 pkg. Jiffy cake mix 
1/2 package Sunkist Fruit Bites
1/2 cup sugar 
1 tsp. cinnamon 

Mix the fruit bites, sugar and cinnamon with 2 cups water and stir. Heat to boil and reduce on simmer for 5 minutes. Mix the cake mix (small box) with 5-7 tbs. water to make thick batter. Spoon onto fruit and cook about 10 more minutes on simmer. serves 3.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Mock Angel Food Cake
Mock Coconut Angel Cake

6 thick (3/4- to 1-inch) slices bread 
1 cup shredded coconut
14 ounces sweetened condensed milk (make your own with equal portions milk, powdered milk, and powdered sugar)

Cut bread slices into fourths.  Dip the squares in the milk, then roll in the shredded coconut.  Pierce the prepared square with a two- pronged fork and toast over the fire coals until lightly browned. Reverse position of the bread to brown both sides.  Be careful, as this burns easily.
Yield: 24 squares

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Tropical Breakfast Risotto
Tropical Breakfast Risotto

Ingredients:
1 cup Arborio rice (this is the Italian rice risotto is made with)
2 cups water
1 15oz can coconut milk
1 8oz can cubed pineapple (save juice)
¼ cup sliced almonds
¼ cup raisins
1 cup cubed firm banana about 1/2 inch pieces

Bring water with rice to a boil in medium sized sauce or soup pan on high heat. Once it comes to a boil, turn heat to medium low and simmer uncovered, stirring frequently for creaminess.  While rice is cooking prepare rest of ingredients.  As water is absorbed in rice add pineapple juice from can and keep cooking. When that is absorbed add the can of coconut milk. As that gets absorbed, but while still creamy, add rest of ingredients. Heat for another 2-3 minutes and serve when rice is tender. This should be still juicy and creamy without being runny. This is good served warm or cold.  Serves 4

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Barley Mushroom Risotto
  recipe

1/2 ounce (more or less) dried porcini mushrooms
1 pound fresh mushrooms
3 tablespoons olive oil
1 tablespoon fresh thyme or 1 teaspoon dried
1 medium onion
4 garlic cloves (about 2 teaspoon minced)
1 cup medium pearl barley
1/2 cup dry white wine
Salt and pepper
1/2 to 1 cup freshly grated Parmesan-type cheese
  (or use Romano, Asiago, etc.)

Combine porcini mushrooms with 1 cup hot water and set aside.

Chop fresh mushrooms. Dice onion and mince garlic. Heat olive oil in a wide skillet over medium-high heat. Add fresh mushrooms, onion and garlic and cook about 10 minutes, stirring occasionally, until they start to brown. Add thyme. Drain porcini mushrooms. Add the liquid to the skillet. Chop the porcini mushrooms very small. Stir into the skillet.

Add barley and stir to moisten. Add wine and cook, stirring, about 2 minutes. Wine should have boiled away. Add a teaspoon of salt and 1/2 teaspoon of pepper and 3 cups of water. Cook, stirring occasionally, until the water has been absorbed into the grains and barley is nearly tender. Add salt and pepper if you need to and half the cheese. Stir briefly, remove from heat and serve.

Serves 4 as an entree.

Sprinkle with more cheese as desired.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Bean and Mushroom Stroganoff
Bean and Mushroom Stroganoff recipe

1 teaspoon canola oil
1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked Romano (or red kidney) beans
1/2 cup light sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups cooked egg noodles
2 green onions, sliced thinly

In a large frying pan, over medium heat, cook onion in the oil until soft (about 4 minutes) and add the mushrooms, continuing to cook until soft (add a little water if you need to prevent sticking.

Sprinkle with paprika and thyme, stir well.

Add stock, wine, Worcestershire sauce and stir until well blended. With a fork or potato masher, crush about 1/3 of the beans; add to the skillet along with the rest of the beans and bring to boil. Reduce heat and simmer uncovered for 10 minutes, or until liquid is slightly reduced.

In a small bowl, combine sour cream, vinegar and cornstarch, stirring till smooth. Stir into bean mixture, reduce heat, and cook, stirring for two minutes or until thickened. Season to taste with pepper.

Serve over cooked noodles, or, in a small casserole dish, spray the bottom with vegetable spray. Add layers of sauce and noodles, or mix noodles into sauce and place mixture in the casserole dish. Bake uncovered in the oven for 20 to 30 minutes.

Garnish with green onion.

Makes about 4 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Vegetarian Bean Burger - use canned beans
Bean Burgers recipe

2 cups cooked beans
2/3 cup ground sunflower seeds
1/4 cup chopped onion
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons oil
3 to 4 tablespoons catsup

Combine all the ingredients, adding enough wheat germ (about 1/2 cup) to hold the shape. Form into 8 patties. Place on a lightly oiled baking sheet and bake at 350 degrees F for 15 to 20 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Wheat Sausage
Bulghur Wheat "Sausage" Patties recipe

Serving size: 8

2 cup cooked Bulghur Wheat (1 cup raw, 2 cups cooked)
1/4 cup Whole Wheat Flour
1 tablespoon crushed basil leaves
1 egg
3/4 teaspoon sage
3/4 teaspoon poultry seasoning
Sea salt to taste (optional)
Oil or nonstick spray

Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls before cooking and serve with sweet and sour sauce.

NOTES: 3/4 cup of grated Cheddar cheese can be added.

Mixture forms better when slightly chilled


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Granola Pears
Granola Pears

Dump canned drained pears in oven proof pan, in a single layor.
Sprinkle with granola.
Top with a little cinn/sugar if desired
Bake til warm.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Apple Oats Oatmeal
Apple oats oatmeal

1 c oats,
4 c apple juice,
2 t vanilla,
2 T maple syrup

Boil a couple minutes for quick oats
about 5 minutes for rolled oats, or until preferred consistency.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Eggless Irish Cream (adults only version) LOL!
I'm on an eggless-only recipe hunt.  As many dried, powdered eggs as I have I still am convinced I still need to find some egg-free recipes for just-in-case.

IRISH CREAM (NO EGGS)

1 cup whipping cream, unwhipped
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons Hersheys Chocolate Syrup
1 1/2 teaspoons pure vanilla extract
1 teaspoon almond extract

In a blender combine all ingredients; blend on high power for about 20-30 seconds. Store tightly sealed in the refrigerator. Shake well before using.

 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


ya'll just knew I was going to say this, but
YUUUUM!
I've never had homemade Irish cream before. Hope you are well stocked Kathy for when I get there. ;-)

United we stand: Divided we fall
www.flunewsnetwork.com


[ Parent ]
SIP Foods: Brunch Turnovers
This has got to be one of the easier recipes I've tried lately.  I also tried these things with some jerkied ham that I picked up at wallyworld.  Wasn't as good as using canned ham, but wasn't bad either.

Brunch Turnovers

Make up a package of pizza dough
1/4 c. orange marmalade
3/4 c. diced ham (or canadian bacon or ham jerky, etc.)
3/4 c. shredded swiss cheese (I used this shelf stable stuff that I found at our local Publix)
1/4 c. sliced green onions (I used rehydrated version)
pepper
milk (from powder or can)
poppy seeds or sesame seeds

Preaheat your oven (electric, gas, relfector, box, etc.) to 400 degrees.  Line a baking sheet with foil (grease or spray foil for a nonstick surface).  Roll pizza into a 12 inch square.  Spread orange marmalade evenly over dough.  Cut dough into nine 4-inch squares.

Stir together the meat, cheese, and onion.  Place about 3T. of the filling on each dough square.  Sprinkle with a little pepper.  Fold one corner of square over so that you have a triangle.  Use a fork to seal edges.  Prick a couple of times to make steam vents.

Place the turnovers on baking sheet.  Brush with milk and sprinkle with seeds of your choice.  Bake for about 12 to 15 minutes or until golden.  Serve warm.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


For us southerners ... Syrup & Bacon Grits
I've been looking for ways to take my traditional staple items and get something more.  As a southerner I'm rather partial to grits though I understand others may be unfamiliar with them or may even object to the consistency and texture.  I like my grits as grits ... some people take the same/similar grind from corn and make something called polenta.

Syrup 'n Bacon Grits 

3-1/4 cups water
1 cup Quick Grits, uncooked
1/2 teaspoon salt (optional)
3/4 cup Syrup or Lite Syrup
4 eggs, slightly beaten (or use powdered eggs that have been made up or other egg substitute)
2 tablespoons bacon drippings, margarine or butter
1 package of real bacon bits (or soy bits if you prefer)

Heat oven to 350º F. Grease 1-1/2-qt. Casserole.  Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently.  Remove from heat; add syrup, eggs and drippings, mixing well.  Pour into prepared casserole; bake 45 to 50 minutes or until knife inserted near center comes out clean. Top with bacon; let stand 5 to 10 minutes before serving. Serve with additional syrup, if desired. 

Servings: 8

 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Pasta with black olives ("The Redhead's Pasta")
This is one of my old, invented recipes.  You can also add other stuff, like green peas, roasted red peppers (from a jar works well), fresh basil, etc.

1 box of fresh fettucine OR dried (enough to make 4 servings) (I greatly prefer the fresh pasta; but that may not be available.)

1 can of whole black olives (pitted) (I hate the sliced ones!)

4 cloves of garlic, or more to taste, diced (remember, it's served raw, so plan accordingly!)

Olive oil

Grated Parmesan cheese (shaker is ok; fresh is better)

Bacon bits OR fried, crumbled bacon slices

Chop the garlic and slice the olives (and any other add-on ingredients--prep these before cooking the fresh pasta).

Cook the pasta until one (fresh only takes about 2-3 mins.).  Drain pasta.  Place in large bowl; toss with the olive oil to coat pasta; add garlic and olives.  Place each serving in a small bowl; while still hot, top with baco bits and Parmesan.

I like to add other cooked vegetables, such as frozen green peas and sliced, roasted red pepper.  I also serve this with garlic bread.

It's very simple, yet filling, and, when you add peppers, it's pretty.  


files transfered from ol' yeller forum
Apple Whipped Sweet Potatoes

3 cups sliced, peeled Apples (or canned)
3 cups cubed, peeled sweet potatoes (or canned)
1 1/2 c. Apple Juice or Cider (from bottled)
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 t. margarine (or equivalent of choice)
1/3 cup firmly packed brown sugar
2 cups miniature marshmallows
1/3 cup chopped pecans, optional
Note: if you start with canned apples and sweet potatoes, the initial cooking time will be drastically reduced.

Place Apples, sweet potatoes and Apple Juice in 3-quart saucepan. Cover and cook over medium heat about 20 minutes or until tender. Drain. Add salt, spices, margarine and sugar to Apple mixture. Mash with mixer or by hand until potatoes are smooth. Stir in 1 cup of the marshmallows. Spread hot mixture evenly in shallow 1 1/2-quart oven-proof serving dish. Sprinkle with remaining 1 cup marshmallows and pecans. Bake at 350o F about 15 minutes or until marshmallows are melted and lightly browned. Serve hot. Yield: 6 servings

Apple Bean Bake

[Wondering how to make all of those canned beans appetizing and less repetitive? This is actually a very good recipe. And, you can substitute canned apples for the fresh. This recipe does make a buffet sized batch so you'll need to adjust if you aren't feed the neighborhood.]

48 ounce can Great Northern beans, drained
4 T. butter or margarine (or equivalent of choice)
3 cups tart cooking apples peeled, cubed (or use canned apples instead)
1/2 cup chopped onion (or equivalent of dried chopped onion)
3/4 cup light brown sugar
1/2 cup catsup
1 t. cinnamon
1 t. salt or to taste
Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar nad stir until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated 375° oven for 1 hour.

Rolled Biscuits and variations

Heatoven to 450 degrees. Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms; beat vigourously for30 seconds. If dough is too sticky, gradully mix in enough baking mix (up to ¼ cup) to make dough easier to handle. Turn onto well-floured (with more baking mix) surface. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll ½ inch thick. Cut with 2 inch cutter floured with baking mix. Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Yield: 10 to 12 biscuits

Water Recipe: Mix 2 1/3 cups baking mix with 2/3 cups cold water until soft dough forms. Continue as directed above.

Drop Biscuits: After beating, drop by spoonfuls onto cookie sheet.

Biscuit Stir-ins: Prepare Rolled Biscuits as directed above except -

Bacon Biscuits: Mix in 1/3 cup real bacon bits.
Cheese Biscuits: Mix in ½ cup shredded cheese.
Dill Biscuits: Mix in 1 ½ teaspoons dried dill weed.
Herb Biscuits: Mix in 1 ¼ teaspoons caraway seed, ½ teaspoon dried sage leaves, and ½ teaspoon dry mustard
Orange Biscuits: Substitute ½ cups orange juice for the 2/3 cup milk.

Kathy in FL - at 12:49
I was re-reading a Peggy Layton book and found something you all might find interesting in terms of how much a "x" ingredients to store for bread baking.

Ms. Layton gave a fairly easy recipe that makes up 2 loaves of bread which I will post in just a minute, but extrapolating from that recipe, she gives basic amounts to store for 3 months (about 45 loaves) and 1 year (about 180 loaves). And this is just for bread baking.

Powdered milk

3 months = 30 cups or 1/75 gallons
1 year = 120 cups or 6.5 gallons
Honey

3 months = 11.25 cups
1 year = 2.75 gallons
Salt

3 months = 3 cups
1 year = 12 cups
Oil

3 months = 15 cups
1 year = 3.75 gallons
Dried Egg Powder

3 months = 6 cups
1 year = 1.5 gallons
Dried Yeast

3 months = 6 cups
1 year = 1.5 gallons
Whole Wheat Flour

3 months = 12.75 gallons or 2.5 (5 gallon) buckets
1 year = 51 gallons or 10 (5 gallon) buckets
White Flour

3 months = 7.5 gallons
1 year = 30 gallons or 6 (5 gallon) buckets
And I repeat, this is only for bread baking of this one recipe. Think about all the other recipes that these items show up in.

Kathy in FL - at 12:54
Recipe that goes along with my previous post, courtesy of Peggy Layton.

(Yields 2 loaves)

2.5 cups warm water
2/3 cup powdered milk
4 T. honey
1 T. salt
1/3 cup oil or melted shortening
2 eggs or equivalent in dried eggs
2 pkgs. (or 2 T.) yeast
4.5 cups whole wheat flour
2.5 to 4 cups white flour
Follow your basic bread making techniques and it should yield 2 loaves ... she doesn't give any more specific directions for this recipe in this particular book though she probably does in other other books.

Tomato, Bacon, and Onion Fettucine

4 oz. uncooked fettucine
2 to 3 T. real bacon bits
1/4 c. chopped onion (or equivalent in dried chopped onion)
1 small to medium can of chopped tomato, drained
1/2 t. dried basil
Cook fettucine to desired doneness according to package directions. Cook onion in a little oil or butter until crisp-tender. Add bacon bits to onion along with tomato and basil. Cook just until heated. Immediately toss with cooked fettucine. Yields about 4 side dishes or 2 main dish servings.

Note: You make also use fresh chopped tomato in place of the canned tomato if you have it available and/or 2 T. fresh chopped basil in place of the 1/2 t. of dried basil.

Zesty Chicken and Rice Casserole

2 cups water
3 Chicken Flavor Bouillon Cubes
3/4 cup long-grain white rice
2 tablespoons butter or margarine
2 large cans of chunk chicken, drained
1 can Campbell's Pepperjack soup
1 can (12 fluid ounces) Evaporated Milk
1/2 cup finely chopped red onion (or equivalent in dried chopped onion)
2 large eggs, lightly beaten (or appropriate substitute)
3 tablespoons chopped fresh cilantro (or equivalent in dried)
PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.

BRING water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed.

COMBINE prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well.

BAKE for 40 to 45 minutes or until bubbly and edges are golden.

Pumpkin Maple Biscuits

(another nice "no egg" type bread)

2 1/2 cups all-purpose baking mix
1/3 cup dry Instant Nonfat Dry Milk
1/4 cup packed brown sugar
1 1/4 teaspoons pumpkin pie spice
3/4 cup Pumpkin puree
1 tablespoon water
1 recipe pumpkin maple sauce, (recipe follows)
PREHEAT oven to 425° F.

COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened.

KNEAD dough 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart.

BAKE for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits.

FOR PUMPKIN MAPLE SAUCE

HEAT 1 cup maple syrup, 1 cup Pumpkin puree and 1/4 teaspoon ground cinnamon in small saucepan until warm.
14 June 2006
Kathy in FL - at 11:29
Butter & Herb Salmon Cakes

1 4-oz. pouch butter & Herb Mashed Potatoes, dry
4 cups water
1 1/2 lemons (or equivalent in bottled lemon juice)
10-12 oz. salmon filet (Star Kist makes shelf stable salmon filets)
1/3 cup celery, finely diced (from dehydrated)
1/3 cup onion, finely diced (or equivalent in dried chopped onion)
3 teaspoons mayonnaise
Pinch of cayenne pepper
3/4 teaspoon tarragon
1/2 teaspoon garlic
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola oil
In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7-10 minutes, or until done. Remove with spatula. Set aside to cool.

When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.

Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side)

Serve hot.

Makes 6 patties

Kathy in FL - at 11:39
Potato Buttermilk Biscuits

1 cup prepared Mashed Potatoes - 4 prepared servings
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter or margarine, melted
3/4 cup buttermilk
Preparation

Preheat oven to 350°F.

Prepare potatoes as package directs for 4 servings. Set aside.

In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.

On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds.

Place on greased cookie sheet, about 1 inch apart. Bake for 10-12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm.

Makes 12 biscuits

Kathy in FL - at 11:59
Caldo Gallego - White Bean Soup

4 packets Powdered Chicken Bouillon
8 cups water
2 Chorizos, sliced (shelf-stable Spanish sausage)
3 potatoes, peeled and cubed (or use canned)
3 turnips, peeled and sliced (or use canned)
1/2 lb. smoked ham, diced (or use canned)
1/2 lb. fresh kale, broccoli rabe or turnip greens, chopped (or use canned which is available in your vegetable aisle at your grocery store ... just drain them)
1 medium onion, sliced
1 can (15.5 oz.) Small White Beans or Cannellini Beans, undrained
1/2 tsp. Adobo All-Purpose Seasoning with Pepper
1 packet Sazón without Annatto (optional, one named brand comes from Goya)
In a large pot on medium high, combine chicken bouillon, water, chorizo, potatoes, turnips, ham, greens and onion. Bring to a boil, reduce heat and simmer, uncovered for 50 minutes (less if you are using primarily canned ingredients). Stir in beans, adobo and sazón. Simmer, covered, for 10 minutes, or until potatoes are tender.

Serves 6

Kathy in FL - at 12:22
No power?! How about making Gazpacho.

Gazpacho - Cold Vegetable Soup

1-lb. tomatoes, cut up (or use canned)
1 cup tomato juice
1 medium green pepper, sliced
1 medium red pepper, sliced
1 medium cucumber, peeled, seeded and sliced
1 tsp. Minced Garlic or 2 cloves garlic, minced
1 cup iced water
1/4 cup Red Wine Vinegar
2 tbsp. Olive Oil
2 slices bread, broken up
1/4 tsp. Paprika
2 oz. sweet dark Spanish sherry (optional)
Salt to taste
Optional Garnishes:

Croutons
Diced onions
Chopped hard boiled egg
In a food processor or blender, combine half of the ingredients and puree. Repeat with remaining ingredients. Chill thoroughly. Serve with desired garnishes.

Serves 8

Northstar - at 19:31
Here's two excellent bean spread recipes - great on toast points or wheat crackers.

Northern Bean Spread

1 15oz can Northern beans, drained
1/2 onion, chopped
2 Tbs lemon juice
1 tsp garlic pepper salt (or equivalent of each)
1 Tbs dried parsley

Blend all ingredients in a food processor until creamy. (Or if no power, mince the onion fine and mash beans well.

Black Beans and Olive Spread

1 15oz can black beans, drained
1 15 oz can black olives
1 small red onion, chopped
1 tsp garlic pepper salt (or equivalent of each)
1 Tbs lemon juice
1 Tbs dried parsley

Blend all ingredients in a food processor or mash well. Serve on crispy crackers, tortilla chips or toast points.

Brown Rice Apple Crisp Serves 8

[This can double as a breakfast recipe.]

2 tbsps margarine (or appropriate substitute)
1 cup Long Grain Brown Rice
vegetable cooking spray
2 cans (20 oz, each) Pie-Sliced Apples, undrained
1 tbsp lemon juice (from bottle is OK)
1 cup brown sugar, packed (divided)
2 tsp ground cinnamon
1 1/2 cups uncooked rolled oats
1/2 cup raisins
1/2 cup walnuts, chopped
Preheat oven to 350º F. Prepare rice according to package directions. Spray shallow 3 quarts baking dish (13 x 9) with cooking spray; set aside. Combine cooked rice, apples, lemon juice, ½ cup brown sugar and cinnamon in prepared dish. Combine oatmeal and remaining ½ cup brown sugar in medium bowl; cut in margarine until mixture resembles course crumbs. Stir in raisins and nuts. Sprinkle over rice mixture. Bake until heated, about 20 minutes. Serve warm.

Kathy in FL - at 12:15
Brown Rice Primavera

1 cup Long Grain Brown Rice
1 tbsp olive oil
1 medium onion, chopped (or equivalent in dried chopped onion)
1 garlic clove, minced (or equivalent in dried minced garlic)
1 cup carrots, sliced (from canned)
1/2 cup green peas (from canned)
6 spears asparagus, cut into 1-inch pieces (from canned)
1 tomato, chopped (from canned)
1 cup mild cheddar cheese, grated (or appropriate substitute such as Velveeta or canned cheese)
1 cup fresh parsley, chopped (or equivalent in dried ... or leave out if more appropriate)
Prepare rice according to package directions. Heat oil in a skillet over medium heat. Add onions and garlic. Sauté 2 to 3 minutes. Add carrots, peas and asparagus. Sauté 5 minutes. Add tomato. Toss in cooked brown rice. Toss. Add cheese and parsley.

Kathy in FL - at 12:17
Chutney Brown Rice

1 cup Long Grain Brown Rice
1 cup onion, chopped (or equivalent in dried chopped onion)
1 cup celery, chopped (can leave out if you don't have it)
1/4 cup margarine
1/2 cup water chestnuts, chopped (from canned)
1/2 cup flaked coconut (from package or can)
1/2 tsp fresh grated ginger
1/2 cup mango chutney (can be found in the jams and jellies section at most grocery stores)
1/4 cup golden raisins
1 tsp curry powder
Prepare rice according to package directions. Sauté onions and celery in margarine. Add remaining ingredients and cooked rice. Heat through.

Grape Jam Bread

2 cups prepared pancake flour
5 T. brown sugar
1/2 tsp. salt
1 cup Grape Jam
1/4 cup milk (from canned or powdered)
1/4 cup shortening, melted
1 egg, slightly beaten (or appropriate substitute)
Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8×4 inches.

Kathy in FL - at 11:42
Use the small boxes of Jiffy brand pizza crust to make the following:

CHILI CHEESE BREAD (Yield: Approximately 12 Slices)

2 pkgs. "JIFFY" Pizza Crust Mix
1 Tbsp. chili powder
1/2 cup warm tomato juice
1/2 cup warm water
2 cups finely shredded sharp cheddar cheese (or equivalent of your choice)
Preheat oven to 375°. Lightly grease a cookie sheet. Combine all ingredients together and let stand in bowl for approximately 10 minutes. Place on a lightly floured surface and knead three (3) times. Form a loaf and bake for 25 - 30 minutes, until golden brown.

Kathy in FL - at 11:55
The following uses the Jiffy brand fudge frosting mix. You might be able to make it using prepared fudge frosting by adjusting the other ingredients.

NO BAKE OAT DROPS

(Yield: 24 to 30)

1 pkg. "JIFFY" Fudge Frosting Mix
2 cups sugar
5 Tbsp. butter or margarine (or appropriate substitute)
pinch of salt
1/2 cup milk (from canned or powdered)
2 tsp. vanilla
2-2/3 cups quick oats
1/2 cup smooth or crunchy peanut butter
1/2 cup coconut or nuts (optional)
Blend frosting mix, butter, salt, sugar and milk in large sauce pan. Heat over medium heat until mixture comes to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla, oats, peanut butter and optional ingredients. Mix well. Drop quickly by rounded tablespoons onto wax paper, chill.

Kathy in FL - at 11:58
Nice, no-egg recipe. Might be able to use this for breakfast as well.

RASPBERRY BARS

(Yield: 16 Bars)

Crumb Mixture:

1 pkg. "JIFFY" Raspberry Muffin Mix
5 Tbsp. butter or margarine (softened)
1/4 cup quick-cooking oats
1/4 cup chopped pecans or walnuts
Filling:

1/2 cup raspberry jam or preserves
Preheat oven to 350°. Grease an 8? square baking pan. In large mixing bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often until mixture is crumbly. Reserve 1/4 cup crumb mixture. Press remaining crumb mixture on bottom of baking pan. Spread preserves to within 1/2? from edge of unbaked crumb mixture. Sprinkle remaining crumb mixture over preserves. Bake 24 - 28 minutes or until lightly brown on top. Cool and cut into bars.

Kathy in FL - at 12:32
Finally found an egg-less cookie that has a reasonable shelf-life. Supposedly these cookies will last in an airtight container up to 3 weeks, although ours didn't make it that long ... they were all gobbled up.

Alphabet Cookies

1/2 cup margarine or butter, softened
1/2 cup Karo® Light Corn Syrup or Karo® Corn Syrup with Real Brown Sugar
1/2 cup sugar
1/4 cup creamy peanut butter
1 teaspoon vanilla
2-1/2 cups flour
Combine margarine, corn syrup, peanut butter, sugar and vanilla in a large bowl and beat at mediumn speed until smooth. At low speed, gradually beat in flour until well blended. Preheat oven to 350°F. To form letters, roll dough into 1-1/2-inch balls; on smooth surface, roll dough into 8-inch long ropes. Shape ropes into desired letter directly on ungreased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on rack. May be stored in tightly covered container up to 3 weeks.

Cherry-Walnut Couscous Porridge

1/2 c. instant couscous
1/2 c. powdered milk
1/4 c. dried cherries
1/4 c. finely chopped walnuts
3 T. brown sugar
1/2 t. ground cinnamon
1/8 t. salt
1 1/4 c. water
Bring water to a boil. Stir in all ingredients, then cover and remove from heat. Allow to sit for 10 minutes. Stir and serve. Yields: about 2 servings.

You can bag all of the dried ingredients together and put in a ziploc-type bag. Then on masking tape on the outside of the bag and/or with a permanent marker write, add 1.25 cups boiling water. You'll then have an "instant" meal. You can fix up as many bags ahead of time as you want ... for keeping or for sharing.

Chocolate Chip Bubble Biscuits

[Make your panckae mix do double duty.]

BISCUITS:

2 1/2 cups Hungry Jack® Complete Pancake & Waffle Mix (Just Add Water)
1/3 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup water
1/2 cup sour cream (made from evaporated milk)
1/2 teaspoon vanilla
TOPPING:

1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon
Preparation Directions:

1. Heat oven to 375°F. Grease 8 or 9-inch square pan. In large bowl, combine pancake mix, 1/3 cup sugar and chocolate chips; stir until just mixed. Add water, sour cream and vanilla; blend well. On well-floured surface, shape dough into 16 balls (about 2 inches in diameter). Place balls in 4 rows of 4 each in greased pan.

2. In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over balls of dough.

3. Bake at 375°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.

Serving size: 16 biscuits

High Altitude: Add 1/4 cup flour to dry pancake mix. Bake as directed above.

Kathy in FL - at 10:14
Herbed Potato Bread

[Its amazing the recipes I'm finding looking for specific named brands.]

1 1/4 cups water
2 tablespoons margarine or butter
2 tablespoons sugar
1 1/2 teaspoons salt
3 cups Pillsbury BEST® Bread Flour
1/2 cup Hungry Jack® Mashed Potato Flakes
2 tablespoons instant nonfat dry milk
1 teaspoon dried basil leaves
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1 1/2 teaspoons bread machine dry yeast or active dry yeast
Preparation Directions:

1. Use bread machine that produces 1 1/2-lb. or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully. Follow manufacturer's directions for placing ingredients in bread machine pan.

2. Select Basic/White cycle. Follow manufacturer's directions for starting machine.

Serving size: 1 (12-slice) loaf

High Altitude: Decrease yeast by 1/4 to 1/2 teaspoon. Continue as directed above.

Kathy in FL - at 10:17
Easy Lefse

Lefse (LEF-suh) is a traditional soft Norwegian flat potato bread that is rolled very thin and cooked quickly on a hot dry griddle...the Scandinavian equivalent of the Mexican tortilla. Mashed potato flakes are a convenient shortcut to this traditional recipe.

Ingredients:

3 cups Mashed Potato Flakes
1 cup water
2 tablespoons margarine or butter
2 teaspoons salt
1 cup milk
3/4 to 1 cup All Purpose or Unbleached Flour
1. Heat electric lefse griddle or electric skillet to highest temperature setting. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes into large bowl. In small saucepan, heat water, margarine and salt to a rolling boil. Remove from heat; add milk. Add liquid all at once to potato flakes, stirring until all flakes are moistened. (Mixture will be crumbly.)

2. Lightly spoon flour into measuring cup; level off. Gradually add flour to potato mixture, working with hands until soft dough forms and is of rolling consistency. (Avoid adding too much flour.)

3. Shape dough into roll 10 inches long and about 2 inches in diameter. Cut roll into 1/2-inch slices. Cover with plastic wrap while rolling out each lefse.

4. On well-floured pastry cloth, roll out 1 slice of dough until paper thin. With lefse stick or long spatula, transfer to heated griddle. Bake about 1 minute or until brown spots appear on bottom surface. Turn; bake other side about 30 to 45 seconds. Place baked lefse between cloth towels to prevent it from drying out. Repeat with remaining slices. Cool completely before storing in plastic bag.

5. To serve, spread with butter; sprinkle with sugar and cinnamon or brown sugar. Fold into quarters or roll up.

Serving size: 20 lefse

Kathy in FL - at 15:39
Apple Bran Muffins Quantity Ingredients

1½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp ground nutmeg
½ cup sugar
2 Tbs margarine, softened
1½ cups Mott's Cinnamon Apple Sauce
2 egg whites (from powdered)
2 T. Molasses
1½ cups wheat bran flakes cereal
Preheat oven to 350° F. Line 12 (2½-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce, egg whites and molasses. Add cereal; stir until moistened. Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely.

Makes 12 muffins.

Kathy in FL - at 15:42
Pick Your Protein Breakfast Smoothie

[May be a good way to go for a soft diet after illness, or just as a quick pick-me-up or extra nutrition.]

½ cup Apple Juice Beverage
½ cup silken firm tofu or nonfat plain yogurt or ¼ cup protein powder
½ cup unsweetened mixed berries (could be from canned if you drain them first)
honey to taste
Combine apple juice beverage, tofu or yogurt or protein powder, and mixed berries in blender; blend until smooth. Sweeten with honey, if desired.

Makes 1 serving.

Kathy in FL - at 15:44
Apple Sauce Energy Bars

[Here's another healthy meal substitute, breakfast, or snack.]

3 cups quick-cooking oatmeal
1 cup flour
1 cup sweetened coconut flakes
1 cup dried fruit bits
2/3 cup brown sugar
2 tsp ground cinnamon
1 tsp baking soda
½ cup melted butter, cooled (or equivalent of your choice)
1 cup Apple Sauce
1 egg (or equivalent substitute)
Preheat oven 350° F. Combine oats, flour, coconut, fruit bits, brown sugar, cinnamon and baking soda in large mixing bowl. In separate bowl, mix together melted butter, apple sauce and egg. Stir apple sauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9 x 13-inch baking pan. Bake 20-25 minutes, until lightly browned. Remove from oven and cool before cutting into squares.

Makes 24 squares.

Kathy in FL - at 15:48
If anyone is still trying to figure out how to get their family's to drink powdered milk, I found ... and tried ... this one. Its not bad, kind of like a thinned out smoothie. You could make it thicker/richer by adding more powdered milk.

Double Punch Milk

2/3 cups powdered milk
2 cups Apple Punch or Grape Juice or similar fruit beverage
Mix milk powder into juice, whisking to mix thoroughly.

Makes 2 servings.

Kathy in FL - at 15:51
Here's something for when the "flu preventive" runs low.

Apple Colada

½ cup Mott's Plus Light Apple Juice Beverage
½ cup crushed pineapple in juice
½ cup crushed ice (if you have it, it isn't an absolute necessity)
¼ cup light coconut milk
½ tsp rum extract (optional)
Place all ingredients in blender; blend until smooth. Serve at once.

Makes 2 servings.

Texas Vegetable Soup

1 can (28 oz.) whole tomatoes, undrained
1 jar (24 oz.) mild, thick salsa
1 can whole kernel corn, undrained
1 can chili beans, undrained
1 pkg. (1.25 oz.) chili seasoning mix
Heat all ingredients to boil, reduce heat. Break up tomatoes. Cover and simmer 10 minutes, stirring occasionally. Yields about 6-8 servings.

Orange Blossom Grits

2 cups water
1 cup orange juice (I used some from a single serving size bottle)
3/4 cup Instant or Quick Grits, uncooked
1/2 teaspoon grated orange peel (optional - I used some from a jar that I bought in the spice section at the grocery store)
1/4 teaspoon salt (optional)
1/2 cup firmly packed brown sugar
Bring water and orange juice to a boil. Slowly stir in grits, orange peel and salt. Reduce heat; simmer 3 to 4 minutes or until thickened, stirring occasionally. Pour into 1-qt. Serving dish; sprinkle evenly with brown sugar. Let stand until brown sugar melts, about 3 to 4 minutes. Approx 6 SERVINGS

Kathy in FL - at 21:19
Here's yet another way to use grits, this time in bread.

Grits and Cheese Biscuits

1-1/2 cups all-purpose flour
1/2 cup Quick or Regular Grits, uncooked
4 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup margarine or butter
1 cup (4 oz.) shredded cheddar cheese (or equivalent of your choice)
1/2 cup milk (from canned or powder)
Heat oven to 425ºF. Combine dry ingredients; cut in margarine until mixture resembles course crumbs. Stir in cheese; add milk, mixing just until dry ingredients are moistened. Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Yield: 16 BISCUITS

VARIATION: Add 1/3 cup finely chopped cooked ham and ¼ cup finely chopped onion while stirring in cheese. Proceed as recipe directs.

Kathy in FL - at 21:58
Well thanks LBB ... now I've got a craving for brownies. This next recipe is just for you. LOL!

Brownie Rice Pudding

2 cups freshly cooked, hot rice
½ cup chocolate morsels
½ cup shredded coconut
1 cup miniature marshmallows
½ cup milk, scalded
1 egg, beaten
Mix all ingredients together and put in a 1-quart casserole. Set casserole in pan filled with 1-inch hot water. Bake in preheated 350-degree oven for 45 minutes or until knife inserted in the middle of pudding comes out clean. Serve warm or chilled.

Makes 6 serving(s).

01 July 2006
Kathy in FL - at 15:28
5-Minute Heat-and-Go Soup

[Like this one because it is a very quick to fix meal, which also means that you are using less fuel.]

Yield: 3-1/2 cups (approx 4 servings)

1 can (15 oz.) no-salt-added navy beans, rinsed & drained
1 can (about 14 oz.) diced tomatoes with green peppers & onions
1 c. water
1-1/2 t. dried basil
1/2 t. sugar
1/2 t. chicken bouillon granules
2 t. olive oil
1. Place all ingredients except oil in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer 5 minutes, uncovered. Remove from heat; stir in oil.

2. If desired, to transport - such as in a bug out situation, place hot soup in vacuum flask or thermos.

02 July 2006
Kathy in FL - at 08:52
[Here is another quick one that you only need enough fuel for to bring a cup or two of water to boil.]

Tuna-Spinach Couscous

1 (6 oz.) can of tuna, packed in water
1 c. couscous
1 (1.8 oz.) pkg. Knorr brand Cream of Spinach dried soup mix
3 T. powdered buttermilk
approx 2 c. boiling water
Mix everything together and allow to sit up to one hour before eating. The reason I say up to one hour is that I've found some couscous mixes well and cooks quickly by itself, but when other ingredients are added, it changes the cooking time. Just mix and check ... you don't need to have it on a burner, just keep it covered.

Here's another easy vegetable soup.

1 or 2 cans of whole kernel corn
1 small can of sliced mushrooms
1 or 2 cans of peas
1 pkg. Ramen noodles, any flavor
2 pkgs. Knorr Vegetable Soup Mix
1/2 c. mashed potato flakes
2 T. dried chopped onion
1 t. pepper
2 T. garlic powder
approx 6 or 7 cups of water
Throw everything into a pot, including the Ramen noodle seasoning, and bring it to a boil. Heat through and then serve.

Note: You'll notice that some measurements are approximate. This gives you the chance to adjust the recipe to the "thickness" or "heartiness" of your family's preference.

Note: If you want/need to adjust the sodium content, you can leave out the Ramen noodle seasoning packet.

Kathy in FL - at 11:24
Smoky Mountain Trail Chili

[Feel free to leave out the TVP in the following recipe. To me it didn't add enough to make a difference.]

1 (15 oz.) can kidney beans
1 (15 oz.) can pinto or black beans
8 oz. jar of thick and chunky salsa
1 c. TVP (textured vegetable protein, aka meat substitute)
1 pkg. chili seasoning mix
3 to 5 cups of water
Throw everything into a pot, bring to a boil and then cook until TVP is rehydrated. Serve with crackers, cornbread, or flat bread.

You might not need quite so much water if you aren't adding in the TVP. Start with three cups and if you need/want more just keep adding until you get the thickness your family enjoys most.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Paleo Beverages
Below are some beverages that fit with the Paleo Diet (aka Hunting Gathering) that might give you some ideas.  Recipes gathered from the Paleo Discussion Board.

Non-Apple Based

Chai - tea
----------
In a sauce pan with a tight fitting lid combine the following:

8 cups water
6-10 quarter sized slices of fresh ginger root
10-15 cardamom pods, cracked open
1 teaspoon of fennel seeds
4 cloves
1 or 2 pieces of dried orange rind
8-10 black peppercorns

Bring to a boil. Reduce heat and simmer, covered for at least 20 minutes.
Simmer longer for a richer, spicier flavor. This tea can be sweetened with
raw honey. You can also add almond milk or coconut milk or add one green
tea bag for a stronger tea.
From: Patti Vincent

Simple Chai
-----------
1 1/2 cups water
1/2 inch cinnamon stick
4 cardamom pods
4 cloves

Optional:
1/2 teas fennel or anise seed
black peppercorn
1/2 bay leaf
coconut milk in place of some water

Put the water in a pan. Add the ingredients and bring to a boil. Cover,
turn heat to low and simmer for 10 minutes. Strain the tea into cup and
serve immediately.

Hot Chocolate
-------------
3/4 cup pure coconut milk
1/4 cup water (If you use lite coconut milk DO NOT ADD WATER.)
1/2 tablespoon carob powder
raw honey to taste (about 1/2 teaspoon)

Combine coconut milk, water and carob powder. Blend with a wire whisk, heat
on stove top or microwave. Add honey to taste.
From: Patti Vincent

Cranberry Tea
-------------
1 lb. cranberries
1/2 cup honey
2-1/2 qt. water
4 cinnamon sticks
2 tsp. whole cloves
1 cup orange juice

In covered saucepan, combine cranberries, honey, and water; simmer until
cranberries pop; add cinnamon sticks and cloves; continue to simmer until
it smells good. Add orange juice. Strain and keep juice (use pulp in other
recipes). 1 Tbsp. lemon juice can be added to tea, if desired. Serve warm.
From: Donna (in CA) . posted in RFC
Adapted by Patti Vincent

Alternative Beverage "Coffee Substitute"
----------------------------------------
2 cups water
1 Tbs roasted chicory root
1 Tbs dried dandelion root (not roasted)
1/2 tsp cardamon seed (should be out of the husk, but not ground)

Put water in a pan. Add roasted chicory root, dandelion root, and cardamon
seed. Simmer gently 10 minutes. Strain and enjoy. I have found this is
pretty pleasant to drink. No it doesn't taste exactly like coffee
but it is dark and tasty and pretty good for you.
From: Lynnet Bannion on the PaleoFood list

Warming Winter Spice Tea
------------------------
Decoct:
2 parts roasted dandelion root
1/2 part cinnamon bark
1/2 part dried gingerroot
1/2 part decorticated (hulled) cardamom seeds
1/2 part star anise
Raw honey to taste

Slowly heat 4 cups of spring water in a pot. Put the ingredients into a
mortar and with a pestle crush the herbs slightly. Or put them in a
blender and turn it on briefly, just enough to release some of the aromas.
From: "Dandelion Medicine" by Brigitte Mars.

The-Weather-Is-Cold-and-I-Have-to-Be-Outside Tea
------------------------------------------------
Decoct:
1 part roasted dandelion root
1 part gingerroot
1 part cinnamon bark
1/2 part licorice root
1/2 part prickly ash bark

Warm yourself with the circulation-supporting herbs in this blend.
From: "Dandelion Medicine" by Brigitte Mars.

Vitamin C-Rich Tea
------------------
Infuse:
1 part dandelion leaf
1 part rose hip
1 part hibiscus flower
1 part raspberry leaf

These vitamin C-rich herbs are also high in flavonoids, which help improve
the body's assimilation of that nutrient.
From: "Dandelion Medicine" by Brigitte Mars.

Postsurgery/Recovery Tea
------------------------
Infuse:
1 part dandelion leaf
1 part nettle leaf

Decoct:
1 part dandelion root
1/2 part licorice root
1 part Siberian ginseng root

This is an excellent blend for cleansing drug residue out of the body and
building strength and energy.
From: "Dandelion Medicine" by Brigitte Mars.

Spiced Green Tea
----------------
Add to your cup of green tea:
4 to 8 cloves
a dash of cinnamon
t raw honey
dried orange peal pieces (optional)
From: Patti Vincent

Lemon Tea
---------
I enjoy the juice of one whole lemon in a cup of very (boiling) hot
water first thing in the morning. I believe Beverly & Vidal Sasson
recommend this in their book for good health.
From: Karen O'Mara in rec.food.cooking

Russian Tea
-----------
1 C of green tea
1/4 C orange juice
1 to 2 teas spiced honey
From: Patti Vincent

Sassafras Tea
-------------
Wash roots of red sassafras taken in early spring. Boil pieces of the
roots. Serve hot or cold. Sweeten if desired. Boiled roots may be reused
until strength is gone.
From: Tom Kuhn, Native American archeologist

Sassafras Tea
-------------
Sassafras tea tastes amazingly like rootbeer-- in fact I think that
sassafras root is the ingredient that "root" beer is made from. I think
that old-fashioned sarsaparilla is soda made from sassafras. I bet you
could make a tea, then sweeten with honey, and you could use dry ice to
make it carbonated. I don't know if the dry ice is Paleo, but it's just
adding bubbles. We used to make rootbeer with rootbeer flavoring and water,
then put a about 1 pound of dry ice in a large container with it and wait a
couple of hours for it to get carbonated. I'll have to try it with the
sassafras tea.
From: Julie Jarvis. Posted to PaleoFood list.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


"Out of a Can" Antipasto
I've been trying some "out of a can" recipes recently trying to rotate some of the bits and pieces I have in my food storage. I'll post the ones that my family gave a thumbs up to.

"Out of a Can" Antipasto

Can of marinated artichoke hearts (I know, I know ... but they were on sale.  )
2 small (2 oz. each) cans of anchoives
1 jar (12.5 oz.) cocktail onions, drained
2 cans (6 oz. each) tuna in water, drained
1/2 c. olive oil
1 c. tomato sauce
1/4 t. garlic salt
1/2 t. chili powder
1/2 t. oregano
1/2 t. salt
1/2 t. pepper
1 can (15 oz.) mixed veggies
1 small can mushrooms pieces, drained
2 jars (4 oz.) chopped pimentos, drained
1/4 c. capers
1/2 c. pickle relish
1/2 c. catsup
1/4 c. white wine
1/4 c. rice vinegar

Dice artichokes, anchoives, onions, and tuna. Saute' oil and tomato sauce with spices and allow to cool. Add veggies to the sauce. Add all remining ingredients and refrigerate overnight. Serve with crackers.

Note: My younger kids looked at this a little cross-eyed but the adult guests we had over the next day didn't even leave any sauce in the bottom of the relish dish I served this up in. Its a little on the salty side but still good. Will make a heck of a cool dish to take and make at a group camping event.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Beet and Chives on Toast
A friend really went crazy with the beets this year. She said she did it because she normally only gets a third of whatever she plants. Well this year she certainly got more than she bargained for.   I helped her can a bunch and then she begged me to take the rest when her family started to revolt.

Found this recipe when I was looking for a new way to use up my canned beets.

Beet and Chives on Toast Rounds

Take one can of beets (equivalent to 15 oz.) - home canned or commercially canned
1/4 c. dried chives
1/2 t. brown mustard
1/2 c. sour cream (or make your own from canned milk)
Tobasco sauce to taste (one of those MRE packets is just about perfect)
1/2 t. lemon juice (one of thos packets from a restaurant is just about perfect)

Coarsley chop the beets. Add the chives and then mix in the remaining ingredients. Its ok if the beets kind of fall apart into pieces. Chill. Serve on those silly little round toast things or on bland crackers. Actually is really good.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead


Kathy's recipes
I haven't made it in a long time, but one of my family's all time FAVORITES is Kathy's carrot cake made from canned carrots. Yum, yum, yum!

I haven't taken it to parties, lunches, etc..and everyone loves it.


kirstikaylene ... which reminds me
I have several cans of carrots that I need to rotate.  Guess what we'll be having for dessert this week?  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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