INDEX
CATEGORY PAGE NO.
Substitutions 3
Wheat – How to Cook; Wheat Meat 4
Emergency Recipes Using Dry Mixes 7
Breads & Rolls 22
Breads Made With Beans 45
Sweet Breads 45
Muffins 53
Breakfast Foods 61
Syrups 76
Candies 77
Desserts – Misc. 78
Cakes 84
Cobblers 98
Cookies/Bars/Brownies 101
Pies 116
Puddings & Jellos 124
Desserts-Beans 129
Desserts-Rice 133
Drinks 135
Wheat Dishes 140
Bean Dishes 141
Main Dishes 147
Rice Dishes 153
Pasta Dishes 158
Milk Recipes 164
Salads – Pasta 165
Misc. 167
Rice 171
Wheat 172
Dessert 173
Side Dishes 174
Side Dishes – Wheat 175
Sprouts 177
Soups 178
Sauces, Mixes & Dressings 191
Snacks 194
Misc. 199
Preserving/Canning 200
Substituting Honey for Sugar -
"When baking, you can replace half of the sugar in a recipe with an equal amount of honey. You then need to reduce the amount of liquid in the recipe (usually water or milk) by 1/4 cup for every 1 cup of honey that you use. You also need to add 1/2 teaspoon baking soda to the dry ingredients to neutralize the acid that 1 cup of honey adds to the batter. And you need to lower the oven temperature by 25 degrees F so that what you are baking does not overbrown."
Flour Emergency Substitutions:
1 c. White Flour = ¾ c. whole wheat flour
1 c. White Flour = 7/8 c. rice flour
1 c. White Flour = 1 c. corn flour
1 c. White Flour = 1 c. corn meal
1 c. White Flour = 1 ½ c. rolled oats
1 c. White Flour = ¾ c. buckwheat flour
1 c. White Flour = ½ c. barley flour
1 c. White Flour = ¾ c. rye flour
Milk Emergency Substitutions:
whole fresh 1 c. = 1/2 c. evaporated milk plus 1/2 c. water
whole fresh 1 c. = 1/3 c. instant dry milk solids (or 1 ½ Tbs. non-instant dry milk powder) + 1 c. water
whole 1 c. = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter
skim 1 c. = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs. non-instant dry milk powder) + ¾ c. water
sour 1 c. = 1 c. buttermilk
sour 1 c. = 1 c. yogurt
Using Dry Milk in Any Recipe
Adding additional milk to the recipe will enhance the nutritive value of the recipe. In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe. For use in meat loaf, hamburgers, etc., use ¼ to ½ cup per pound of meat. In mashed potatoes: mash cooked potatoes, then add ¼ cup dry milk for each cup of potatoes, Use either the water the potatoes were cooked in or fresh milk to give the right consistency. Cooked cereals: add ¼ to ½ cup dry milk to each cup of cereal before cooking.
Regular Powdered Milk:
“In your baking at home, substitute 1/8th the amount of regular powdered milk for the liquid milk called for in your recipe. Add the powdered milk to your other dry ingredients. Then increase your water measurement to include the measurement of liquid milk called for and add this water to your recipe when you add your other liquid ingredients. For example, if your recipe calls for 2 cups of liquid milk, (2 cups divided by 8) use 1/4 cup of regular powdered milk and two cups of water.”
Powdered Milk Reconstitution Chart
Finished Milk Water Instant Regular Morn. Moo MM Choc
½ c. ½ c. 2 T. 1 T. 1T. 2T
1 c. 1 c. 1/4 c. 2 T 2T. 1/4c.
1 quart 1 quart 3/4 c. 1/2 c. 1/2c 3/4c
½ gallon ½ gallon 1 1/2 c. 1 c. 1 c. 1 1/2c
· For whole milk = double the dry milk
· ½ and ½ = triple the dry milk or use evaporated
Short Method for Soaking Beans
Put 2 cups of beans in a pot, cover with 6 cups water, bring to a boil, and cook for 2 minutes; remove from the heat, cover the pot, and let stand for 1 hour before cooking.
Gasless Bean
I love pinto beans now that I discovered the right way to do them! No gas! soak overnight (8--12 hours) pour off soaked water and rinse beans. Place bean in pot with enough water to cover them and add 1 spoonful of Baking Soda (very important!) bring to a boil. Pour off boiled water and rinse again. Place back in pot, cover with plenty of water bring to a boil, then turn down and simmer for several hours. The beans should be soft. Keep adding water so they don't cook down too much. At the end I mix a little corn starch in 1/3 cup COLD water and thicken the juice by adding this corn starch mixture to boiling pot--turn heat up at this point to accomplish this. The baking soda, rinsing, and changing water does something to prevent gas. I add ham, celery, salt and pepper, onions, sometimes chicken bouillion cubes, sometimes some brown sugar or molasses. Depends on my mood and what I have in the pantry. Try some Worcestershire sauce for a tangy taste.
EGGS, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup water until creamy. Then add 3/4 cup more water and let stand 15 minutes. Cook as usual. Makes 2-4 servings. If desired, add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding water. For crepes, increase water to 1 cup and add 1 cup flour sifted with 1 tsp. baking powder. Cook in medium hot buttered pan until golden.
A Dozen Eggs for Twenty Cents (Soy)
Did you know there's a whole-grain egg substitute you can use in baking that has no cholesterol and costs about twenty cents for a dozen "eggs"? It's soybean flour! 1 egg = 1 heaping T soy flour + 1 T water
A pound of soybean flour costs sixty cents out at Good Earth Natural foods, and 12 heaping tablespoons of soy flour measured 5 oz, so a dozen soybean "eggs" costs just under twenty cents. Plus, the soy flour has no cholesterol, and it provides high-quality, complete protein.
WHEAT MEAT
Wheat meat is made from freshly ground wheat. You mix it with water. The ratio is 2 parts flour to 1 part water. You knead it for 10-15 minutes then cover with cold water for 1 hour. Then the fun begins. You need to wash the starch and bran out but rinsing the dough under hot water until the dough is firm. You do not want any bran left in the dough. Let it drain for 30 minutes.
The gluten can then be flavored in various ways.
Beef flavoring:
2 T beef bouillon 1 T soy sauce 4 tsp seasoned salt
1 tsp pepper 1/2 C onion
Mix ingredients and bring to a boil. Add gluten pieces and simmer for 30 minutes. If you run this through a meat grinder, this can then be used in place of ground meat.
Gluten Steaks:
1 egg, beaten fine bread crumbs 1/2 cup margarine
6 slices of bacon 1 can mushroom soup
Form gluten into steak shapes and season with basic beef flavoring. Fry bacon, crumble into fine pieces. Return to pan. Brown "steaks" in butter with bacon. Pour mushroom soup over steaks. Heat and serve
Wheat Sprout Meatballs
2 c. wheat sprouts 1 medium onion
1 tsp. salt 2 Tbs. oil
2 eggs, beaten 2 c. bread crumbs
Grind bread crumbs. Put sprouts and onion through food grinder, using fine disc.Add salt, oil, and beaten eggs.Shape into balls and brown in oil in frying pan until brown and heated through.
Wheat Meat
Crack your wheat by coarsely ginding it with your grinder.
2 c. cracked wheat 1 T. basil 1 T. garlic powder
1 T. Italian seasoning 2 bouillon cubes, chicken or beef 1/3 cp. oil
oil to fry with 1 yeast packet (otional) just adds flavor
flour to thicken
water
First preheat skillet, add oil and cracked wheat. Roast or brown the wheat til well browned and smells yummy (15 min) Add water to cover. Add bouillon and spices. (If you season with Sage, they taste like sausage) then cook until wheat is soft and water is absorbed but still moist.(30 min).
Remove from skillet, put in medium bowl, mix adding flour a little at a time and yeast packet until mixture thickens to a paste thickness.
Heat oil medium-high in pan about 1/2 inch. Drop by spoonfuls and flatten with a fork into patty. Cook quickly, watch them they burn easily. Should be crispy on the outside and chewy on the inside. If the temperature is too low, they will saturate with oil and fall apart.
By adding an egg to the mix you can form meatballs - add some seasonings and have taco flavoring or sloppy joes or sage for sausage flavor.
Cooked Wheat
Bring 2 cups water and ½ t of salt to a boil. Add 1 cup of wheat. Cover with a tight lid and let simmer 10 min. Take off heat and let set 4 hours. Drain off any extra water.
We eat a combination of rice and wheat (1/2 and ½) which is a complete protein.
Soy Meat
1 pound (545 grams) mashed soybeans 1 cup (137 grams) whole wheat flour
2 eggs or egg substitute 1 Tablespoon (18 grams) salt
1 teaspoon (1.5 grams) garlic 1 teaspoon (0.6 grams) oregano
1 teaspoon (0.6 grams) basil
Mix all ingredients together. Spoon into hot oil in fry pan. Cook on medium heat for a few hours, turning occasionally until brown and crusty. Use in place of ground meat.
Reconstituting Dehydrated Fruits
1 c. dried fruit * 2 c. water 2 Tbs. sugar 1/2 tsp. lemon juice
Add fruit to water in saucepan. Bring to a boil, reduce heat an simmer 10 minutes. Stir in sugar and cool, or cover fruit with water and let sit overnight in the refrigerator. Stir in sugar.
* For applesauce use 1 1/2 c. of fruit.
MAKE AHEAD MIXES
Super Quick Mix
9 c. whole wheat flour 9 c. white flour 3 c. instant dry milk
2 ½ T. salt 1 ½ T. sugar 2 t. baking soda
2 ½ c. powdered shortening 9 T. baking powder 4 t. cream of tarter
Sift shortening, baking powder and soda and cream of tarter into rest of ingredients. Combine well. Store in covered container. Label and date; use within 10-12 weeks. Makes about 24 cups. For regular non-instant dry milk: add additional 6 T. dry milk.
(Mix can be made using all whole wheat flour; increase baking powder to 10 T.)
Super Quick White Sauce Mix
4 c. instant dry milk 4 c. powdered butter, sifted 2 t. salt 4 c. flour
Mix ingredients together, store in covered container, label and date. Use within 6 months. (unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes).
Thin White Sauce Medium White Sauce Thick White Sauce
1 c. warm water 1 c. warm water 1 c. warm water
1/3 c. white sauce mix ½ c. white sauce mix ¾ c. white sauce mix
Whisk sauce mix into water. Continue stirring over medium-high heat until boiling. Lower heat and simmer 1 minute.
White Sauce Mix
4 cups dry milk 4 cups dehydrated butter, sifted
4 cups flour 8 tablespoons chicken bouillon
2 tablespoons salt
Mix ingredients together and store in covered container. Label and date; use within 6 months.
This can be used as a soup base in any cream soup recipe, such as corn chowder or clam chowder. Also can be used over fettuccine.
To use:
For a thin white sauce: Mix 1 cup of warm water to 1/3 cup mix.
For a thick sauce: Mix 1 cup warm water with 3/4 cup mix.
Onion Soup Mix
2/3 c. dry chopped onion ½ c. beef bouillon powder 2 T. Cornstarch
½ c. butter or marg. Powder 2 t. onion powder 2 t. parsley flakes
Mix well and store in quart jar.
Cheese Sauce Mix
1 1/3 c. cheese powder ¾ c. Powdered Milk ¾ c. flour
¾ c. butter or marg. Powder 1/2 t. onion powder
Mix together. Store in quart jar.
To Make: Bring 1 c. hot tap water and ½ c. cheese sauce to a boil stirring with wire whisk. It only takes a minute!
Country Gravy Mix
1 c. flour 2/3 c. powdered milk 2 T. beef bouillon
¼ c. butter or marg. powder 1 T. dry, chopped onion 1 t. onion powder
¼ t. ground sage ¼ t. ground thyme Mix. Store in pint jar.
To Make: Combine and whisk smooth in a saucepan: 3 c. hot water and 1 c. gravy mix. Bring to boil stirring constantly until thickened. Add more water if desired for thinner consistency.
Tortilla Mix
8 c. flour 2 c. shortening powder 3 T. dry Milk
1 ½ T. salt
Combine and store in airtight container.To Make: Combine 4 c. tortilla mix and 1 1/3 c. water. Stir vigorously, turn out on floured board and knead into a ball. Divide into 12 balls and roll into 6” rounds. Heat, in an ungreased hot pan turning until light brown spots appear.
Tomato Sauce Mix
3 c. tomato powder 5 T. cheese powder 4 T. sugar
2 T + 2 t. beef bouillon powder 2 T + 2 t. cornstarch
Mix together and store in pint jar.
To make sauce: Add ¼ c. tomato sauce mix into 1 scant cup boiling water all at once. Remove from heat, stir vigorously with a wire whisk. Makes 1 c. sauce.
To make Italian Tomato sauce: Same as above but at ½ t. Italian Seasonings to water.
To make Picante’ Sauce
2 c. water ¼ c. dehydrated peppers 2 T. dry onion
½ c. Tomato Sauce mix 1 sm can chopped green chilies 1 c.diced tomatoes, drain
Combine water, peppers and onion and bring to boil for 5 minutes. Stir in Tomato Sauce Mix.
Remove from heat and add.
Picante Nacho Sauce: Combine 1 c. hot water. ½ c. cheese sauce mix cook until thick. Add 1 c. Picante’ Sauce.
Alfredo Sauce Mix
1 c. instant dry milk 2 t. Parmesan cheese 1/3 c. Minced onion, dry
1 t. Garlic powder ½ t. salt ½ t. white pepper
Put in zip-lock and shake to combine.
To use: combine ¼ cup Noodles mix with 2 T. melted butter and ¼ cup milk. Toss with pasta.
Chicken Gravy Mix
1 1/3 c. Instant dry milk ¾ c. flour 3 T. Chicken Bouillon
¼ t. ground sage 1/8 t. ground thyme 1/8 t. pepper
½ c. butter or margarine
Combine dry ingredients, cut in butter until evenly distributed, spoon into 3 cup container with tight lid. Store in refrigerator.