Babies Whole Wheat Cereal

 

Serves 1

 

 

1 3/4

tablespoons flour

3/8

cup water, boiling

1/16

teaspoon salt

 

 

Combine all ingredients in double boiler.  Beat until smooth.  Cook at least 30 minutes until thick.  Stir often.  Serve with milk and sugar to taste.

 

 

 

 




Boiled Wheat Berries

 

Serves 1

 

 

1/4

cup wheat

1/8

teaspoon salt

3/4

cup water

 

 

Soak wheat in water overnight.  Simmer in soaking water over medium heat to the desired degree of chewiness, about 30 minutes.  If necessary add additional water.  Drain and cool before using. Can be eaten as a snack, added to a salad or used in other dishes. 

 

Wheat berries lend a special chewiness to dishes. Add to other cooked grains, salad, bread doughs or serve them with butter or sauce, like rice.  They can be prepared three days in advance and refrigerated.

 

 

 

 




Cooked Wheat Cereal

 

Serves 1

 

 

1/4

cup wheat

5/8

cup water, boiling

1/8

teaspoon salt

 

 

Use wheat either whole or cracked; add sugar to taste.  Cook, usiing one of the following methods:

 

Thermos Method: Place in thermos; screw top lightly.  Leave overnnight.

 

Gas-Range Method: Place ingredients in a pan and place pan over the pilot light all night.

 

Crock Pot Method: Cook 6 to 8 hours or overnight on low setting.

 

Oven: Cook overnight at 150 degrees F.

 

Top of Stove: Cook about 1 hour.

 

 

 

How to Crack Wheat

 

There are numerous flour mills and grinders available from retailers, ranging from electric to those turnedby hand.  Most have a way to control the coarseness of the grind, but not all have a range from very fine flour to extra coarse cereal.  Determine what the needs of your family are then purchase what will fill that need.

 

small amounts of wheat can be cracked in a blender.  Place 3/4 cup of wheat berries in the blender.  Place cover on and run for two minutes, or until you like the texture. cook with the method preferred.  For a quick cooking cereal, soak the wheat berries overnight, run through the blender and cook.

 

 

 

 




Cracked Wheat Sweet Porridge

 

Serves 1

 

 

1/4

cup wheat, cracked

7/8

cup water

3/4

tablespoon dry milk

3/4

tablespoon sugar

 

 

Bring cracked wheat to a boil with the water.  Cover pot, lower heat to a simmer and cook 1/2 hour.  Add the milk and sugar and continue to cook till the milk and sugar are mixed.

 

 

 

 




Creamy Cracked Wheat Cereal

 

Serves 1

 

 

1/8

cup wheat, cracked

1/2

cup water

2

teaspoons sugar

1/8

teaspoon salt

2

teaspoons dry milk

 

 

In a sauce pan combine dry milk and water, dry milk to water, whisk, and bring to a boil at medium high temperature.  Add wheat, sugar, and salt.  Cover and reduce heat to simmer for 20 minutes, stirring occasionally, until water is absorbed, the same as rice.

 

 

 

 




Crisp Pie Crust

 

Serves 1

 

 

1/2

cup flour

1/8

teaspoon salt

2

tablespoons vegetable oil

1

tablespoon water, cold

 

 

Sift together twice, the flour and salt.  Add oil and beat with fork to combine the oil.  Blend water into flour mixture with fork.   Form into a ball.  Dust lightly with flour and roll 1/8 inch thick.  Roll from the center out, to make a perfect circle.  Turn the dough if necessary.  Avoid handling the dough too much.  You can roll the dough up on the rolling pin to transfer it to the pe plate.  For a single crust pie, perforate with a fork and bake at 425 degrees F. for 8 inutes.  If filling and crust are baked together, do no prick.  For double crust pies, add filling and top crust, bake as filling recipe dictates.

 

Makes crust for 1 small mini pie

 

 

 

 




Fried Wheat

 

Serves 1

 

 

1/4

cup wheat, cracked

5/8

cup water

3/4

teaspoon vegetable oil

1/8

teaspoon salt

 

 

Sift flour from cracked wheat and set aside for use in other dishes.  Bring wheat, water and salt to a boil and cook for 10 minutes.  Drain wheat.  Rinse thoroughly with cold water to make it fluffy.  Press wheat between paper towels to remove excess moisture.  Set aside.  Heat oil in heavy skillet.  Saute wheat and serve.

 

 

 

 




Ground Wheat Breakfast Cereal

 

Serves 1

 

 

3/4

cup water

1/8

cup water, cold

1/8

cup flour

1/8

teaspoon salt

1

tablespoon dry milk

1/2

teaspoon sugar

 

 

Bring water to a boil.  Combine separately the cold water, flour, and salt.  After cooking, add dry milk and sugar.

 

Stir constantly while thickening to prevent lumps.  Reduce heat and cook 15 to 20 minutes.  Add powdered milk and sugar and serve.

 

 

 

 




Pie Crust

 

Serves 1

 

 

3/8

cup flour

1/8

teaspoon salt

2

tablespoons vegetable oil

1 1/8

tablespoons water, cold

 

 

Sift flour and salt together, mix in oil till mixture has the consistency of cornmeal.  Sprinkle 1/4 of the water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.  Form one ball and flatten on lightly floured surface and roll from center to edge till 1/8 inch thick.  Roll the crust up on the rolling pin to transfer to a small mini pie plate.  Trim to 1/2 inch beyond edge of plate.  Fold and flute.  Prick the bottom and sides with a fork.  Bake 450 degrees F.  for 10 minutes.  If filling and 2 crusts are baked together, do not prick.  Bake as determined by filling.  for a double crust pie, add filling and top crust and flute.  Bake as determined by filling.

 

 

 

 




Pioneer Hoecake

 

Serves 1

 

 

1/2

cup flour

1/4

teaspoon salt

1 1/2

teaspoons vegetable oil

1/2

cup water

 

 

Combine flour and salt, then add oil and enough boiling water to make a dough heavy enough to hold a shape.  Form into a thin oblong cake and place in a heavy, hot, well-greased pan.  Bake in a preheated 375 degrees F. oven about 35-45 minutes.  Serve hot.  May be cooked slowly on both sides on a well greased griddle.

 

 

 

 




Popped Wheat Treats

 

Serves 1

 

 

1/8

cup wheat

1

cup vegetable oil

1

pinch salt

1

pinch sugar

 

 

Soak wheat berries overnight.  Boil until berries are plump, tender and begin to split.  Drain wheat and rinse.  Remove excess water by rolling wheat on a cloth.

 

In a heavy kettle, heat oil to 360 degrees F. Put wheat in a wire basket or strainer and deep fry in hot oil for 1 1/2 minutes or until popping ceases.  Drain on absorbent cloth.

 

Season with salt or sugar.  These morsels are great salad toppings, toppings for desserts, or just a snack.

 

Variations: Boiled rice or macaroni can also be fried.

 

 

 

 




Roasted Wheat Berries

 

Serves 1

 

 

1/4

cup wheat

1/2

tablespoon vegetable oil

1/8

teaspoon salt

 

 

Heat a small amount of oil in skillet.  Add wheat berries (whole wheat) and pop like popcorn.  They don't expand as much as popcorn, but they will pop.  Swirl in the pan to prevent burning.  Sprinkle with salt while hot.

 

 

 

 




Roux Gravy

 

Serves 1

 

 

1 1/2

teaspoons vegetable oil

1/4

cup water

1 1/2

teaspoons flour

1/8

teaspoon salt

 

 

Heat oil; stir in flour.  Remove from heat and stir in water. (Meat or vegetable stock is a good replacement for water.)  Cook over medium heat until smooth and thickened, stirring constantly.  Makes 1/4 cup.  The flavor is improved by browning before adding the water.

 

 

 

 




Sourdough Starter

 

Serves 1

 

 

1/2

cup flour

1/2

cup water

1/2

teaspoon sugar

 

 

Mix ingredients well in a jar or crock. 

 

Leave uncovered to ferment 2 days in a warm draft-free place.  Stir several times a day to aerate.  It will smell yeasty and small bubbles will come to the top.

 

After using some for baking, feed the starter by adding equal parts flour and water.  Let stand in a warm, draft-free place for 24 hours and it is ready to use again.

 

Store unused portion in the refrigerator, in a tightly covered jar or crock.  Shake it occasionally.

 

 

 

 




Thin Wheat Crackers

 

Serves 1

 

 

1/16

teaspoon salt

1/2

teaspoon dry milk

1/2

teaspoon sugar

3/4

teaspoon vegetable oil

1/8

cup flour

 

 

Preheat oven to 350 degrees F. In a medium bowl, stir together dry ingredients until well blended; add oil and water and mix.  Knead dough about 3 minutes on a lightly floured surface.  Roll out dough to a rectangle.  Place on ungreased baking sheet.  Cut into cracker-size pieces with a pizza cutter or pastry cutter.  Prick each cracker several times with a fork. Sprinkle with salt.  Bake 10 to 20 minutes until golden brown.  Remove from cookie sheet and cool.  Makes 10 crackers

 

 

 

 




Tortillas

 

Serves 1

 

 

1/3

cup flour

1/8

teaspoon salt

2

teaspoons vegetable oil

1 3/4

tablespoons water

1

teaspoon sugar

 

 

Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form.  Pour water into dry ingredients and immediately work it in with a fork.  Dough will be in large clumps.  Sprinkle with flour and knead until smooth, about 2 minutes.  Shape into 2 balls about 2 inches in diameter.  Set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 minutes before baking.  You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls.  Roll out to paper thin, rolling from the center to the outside.  It is helpful to roll the dough between two pieces of plastic wrap.  Bake on very hot ungreased griddle until freckled, about 20 seconds on each side.  Serve warm.

 

Sweet tortillas: Add sugar to flour.  serve with fruit, top with syru and serve warm.

Tostada: a tortilla circle deep fried until crisp and golden.

Tacos: Tortillas curled and deep fried until crisp and golden.

Nachos or Tortilla chips: Tortillas cut into wedges and fried until crisp and golden or baked at 3675 degrees F. for about 10 minutes until dry and crisp.

 

 

 

 




Unleavened Bread Sticks

 

Serves 1

 

 

5/8

cup flour

3/8

teaspoon salt

7/8

tablespoon vegetable oil

1/4

cup water

1 2/3

teaspoons dry milk

1 3/4

teaspoons sugar

 

 

Mix together almost all of the flour, salt, oil.  Add water, milk and sugar.  Using the remaining flour, knead the dough a little and roll into 2 sticks about 1/2 inch by 3 inches.  Bake on cookie sheet at 375 degrees F. about 20 minutes.  Makes 2 breadsticks.

 

 

 

 




Unleavened Crackers (Hardtack)

 

Serves 1

 

 

1/2

cup water

2

tablespoons vegetable oil

1 1/3

tablespoons sugar

1/2

teaspoon salt

1 1/8

cups flour

 

 

Mix together water, oil, sugar, and salt.  Add flour.  Stir well and roll out dough to 1/4 inch thickness.  Cut into 2-inch squares and poke several holes in each square with a fork.  Bake for 35 minutes at 350 degrees F.  Makes approximately 10 crackers.

 

 

 

 




Unleavened Pancakes (or Waffles)

 

Serves 1

 

 

1/4

cup flour

3/4

teaspoon dry milk

1/8

teaspoon salt

3/4

teaspoon vegetable oil

1/4

cup water

 

 

Blend well.  Cook on gridle or waffle iron.  Serve with simple syrup.

 

 

 

 




Wheat Flour From Sprouted Wheat

 

Serves 1

 

 

1/4

cup sprouted wheat

 

 

In order to make flour from wheat sprouts, dry the sprouts in a very low oven for about eight hours.  The pilot light may suffice if the oven is gas.  When they are dry, run the sprouts through a blender.  The resulting product is known as diastatic malt.  It can be blended with unsprouted wheat flour in the ratio of one part malt to four parts flour.  Malt can also be used as a natural sweetener for cereal, bread, cookies, and baked products.

 

 

 

 




Wheat Sprouts

 

Serves 3

 

 

2 1/2

tablespoons wheat

 

 

Place 2 1/2 tablespoons of grain in a clean, wide mouth jar.  Cover with 2 inches of room temperature water.  Place a nylon screen on top of the jar and secure it with a rubber band.  Let the grain soak for twenty-four hours. Drain as much water off through the screen as possible.  Be thorough! Place the jar upside down on chop sticks, a cooling rack or tipped on the edge of a saucer to increase the air flow.  Place in a dark corner or put a paper bag over the inverted jar. Give the grain a fresh water rinse 3-4 times every 24 hours, draining and returning to the inverted position each time. You should see the sprouts within 24-36 hours.  Sprouts are best when the length of the sprout is as long as the grain.  Before moving sprouts to the refrigerator they should be dry to the touch. (Shake off excess water and leave uncovered for an hour.) Sprouts can be eaten as is or added to salads, sandwiches or omelets.

 

Sprouting Essentials

     Soaking: Dry seeds and grains are dormant. Soaking ends its dormancy and begins a new life.  In nature this seed will make a plant which can, in tirn make seeds, which can in turn make more plants, which can make more seeds which make more plants and more and more and more!

     Air circulation: As with any living thing, if they can't breathe while growing,they die.  A piece of nylon screen is easily positioned with a rubber band and allows plenty of airflow.  A clean nylon stocking works, too.  Some prefer the little purple bag that shallots are packaged in.

     Rinsing: Water is the key ingredient to growing sprouts.  Us it liberally. Given proper moisture, a seed will germinate.  Rinsing is the process by which we add moisture to our sprouts.

     Draining: Sitting in a puddle is the most common cause of crop failure.  a sour smell is the  first sign of crop failure.  after rinsing, it is essential to drain off as much water as possible.  Draining is the process by which we regulate the amount of moisture our sprouts have available-- until their next rinse.

     Darkness: Most grow better when covered or put away.  Most kitchens are pretty bright and not conducive to sprouting.

     Warmth: 75-80 degrees F.

 

 

 

 




Whole Wheat Pancakes

 

Serves 1

 

 

1/4

cup flour

1/3

cup water

1/2

teaspoon dry milk

1

tablespoon vegetable oil

2

teaspoons sugar

1/8

teaspoon salt

 

 

Mix sugar, salt, flur and non-fat dry milk.  Add water and oil.  Beat until thoroughly mixed.  Pour onto greased pancake griddle.  You may need to thin out the batter in the pan to insure it will cook all the way through.  Cook on low heat for a few minutes until surface begins to look bubbly and edges are firm.  Flip over pancakes, smash them down to get even cooking, cook for 1 minute.  remove from heat and serve hot.

 

 

 

 




Whole Wheat Sourdough Bread

 

Serves 1

 

 

2

tablespoons Sourdough Starter

5/8

cup flour

1/4

cup water

 

 

Combine starter and water in a glass bowl and let it sit all night.  The next day add flour until a stiff dough is formed.  Knead for 20 minutes, adding small amounts of flour to keep the dough from sticking.  Place in an oiled bowl, cover with a damp cloth; let rise until it doubles in size.  (This takes time, so be patient.)  Punch it down and shape into a loaf.  (Do you like a more pronounced sourdough taste?  Let it rise several times before baking.)

 

Place in oiled loaf pan or on oiled cookie sheet.  Let rise.  Bake at 375 degrees F. for 15 minutes.  Yield: 1 small loaf.

 

Variation: Before adding the flour, stir into the liquid starter, 1/2 cup of cooked rice and proceed as for the basic recipe.

 

 

 

 




Whole Wheat Sweet Porridge

 

Serves 1

 

 

1/4

cup wheat

1/2

cup water

3/4

tablespoon dry milk

3/4

tablespoon sugar

 

 

Rinse the whole wheat and bring to a boil with the water.  Cover pot, lower heat to a simmer and cook 1/2 hour.  Add the milk and sugar.  Continue to cook till the wheat is crunchy-tender, about 30 minutes, depending on size and age of wheat.

 

 

 

 




Basic Rice

 

Serves 1

 

 

1/8

cup rice

1/2

teaspoon vegetable oil

1/8

teaspoon salt

1/3

cup water

 

 

Rice is an annual cereal grass, the seed of which provides the chief source of food for over half the world's population. Rice increases by three when cooked.  The easiest way to test for tenderness is to taste it.  the grains should have no hardness in the center.  As soon as the grains are tender all the way through but still firm, the rice is done.  Cooking includes boiling, baking or toasting.  Bouillon or stock may be used in place of all or part of the water.  A combination of grains or legumes and rice will increase the food value.  Adding nuts and/or vegetables make interesting variations.

 

Toasted Rice: Distribute uncooked rice evenly on a cookie sheet.  Put in a preheated hot oven (400 degrees F.) for 6-10 minutes or until golden brown, stirring occasionally so it will color evenly.  This can also be done on the stove top in a frying pan.  Bake or boil rice as desired.

 

Baked Rice: Place rice, salt and oil in a casserole dish.  Pour boiling water over all.  Cover.  Place in a preheated 300 degrees F. oven.  bake for 30 minutes.

 

Basic Boiled Rice: Combine all ingredients in a small saucepan and place over high heat.  Briing to a boil.  Reduce heat to low. Cover pan with a tight-fitting lid.  Simmer rice 15 minutes.  Remove from heat and let stand, undisturbed, 10 minutes.   Fluff rice with a fork.

 

 

 

 




Cooked Rice Breakfast

 

Serves 1

 

 

1/8

cup rice, uncooked

5/8

cup water

1

tablespoon dry milk

1 1/2

teaspoons sugar

 

 

Place rice, milk and sugar in a small pan.  Heat thoroughly, stirring occasionally over low heat for 10 minutes, or until sesired consistency.

 

 

 

 




Fried Rice

 

Serves 1

 

 

1/2

cup rice, cooked

1/8

teaspoon salt

2

teaspoons vegetable oil

 

 

Heat oil in skillet, add rice and salt.  Fry until hot and golden.

 

 

 

 




Horhata

 

Serves 1

 

 

1/8

cup rice

1/2

cup water

1/8

cup sugar

 

 

Rinse the rice.  Cover with water and soak for 12 hours.  Drain and puree the rice in a blender.  Mix the rice, sugar, and the remaining water.  Refrigerate until chilled.

 

 

 

 




Rice Cereal

 

Serves 1

 

 

1

serving rice, cooked

1

serving dry milk

1

teaspoon sugar

 

 

Cover with reconstituted dry milk and sugar to taste.  Serve hot or cold.

 

 

 

 




Rice Pudding

 

Serves 1

 

 

1/8

cup rice, uncooked

1/3

cup water

1/8

cup sugar

1/8

cup dry milk

1/3

dash salt

7/8

cup water

 

 

Stir together in a saucepan: uncooked rice and 1st water ingredient.  bring to a boil. Reduce heat and simmer, covered, for 2-14 minutes, until all water is absorbed.

 

Blend together: sugar, dry milk powder, salt, the remaining water.  Stir rice into sugar mixture.  Pour into an oiled casserole dish.  Place dish in large plan holding 1 inch of hot water, and bake about 1 1/2 hours at 350 degrees F. until the pudding is creamy.  Stir occasionally.

 

If the rice settles on the bottom and forms a dense layer with the custard sitting on top, the batter is simply not thick enough to support the ingredients.  The rice has not been cooked long enough to exude adequate starch to hold up the rice.  Cook the rice 30 minutes or more to develop the starch, before stirring it in with the other ingredients.

 

 

 

 




Rice/Wheat Pilaf

 

Serves 1

 

 

1 1/3

tablespoons wheat

1/8

pinch salt

1/3

cup water

1 1/2

teaspoons vegetable oil

1/2

cup rice, boiled

 

 

Soak and drain the wheat berries.  Place wheat berries and water in a small saucepan over medium-high heat.  Simmer 50-60 minutes or until wheat berries are tender.  Add additional water if the wheat berries ned further cooking.  In a large skillet, heat oil over medium heat.  Stir in drained wheat berries and rice.  Add salt.  Heat through and serve.

 

 

 

 




Sweet Cooked Rice

 

Serves 1

 

 

1/8

cup rice, uncooked

2/3

cup water

1

tablespoon dry milk

1 5/8

tablespoons sugar

1/16

teaspoon salt

 

 

Combine rice and 1/2 of the water.  Bring to a boil; lower heat; simmer 5 minutes, covered.  Turn off heat, let stand 30 minutes to steam. Add rest of ingredients.  Bring to a boil and cook until it starts to thicken, stirring constantly.  Rice will thicken more as it cools.

 

 

 

 




Basic Granola

 

Serves 1

 

 

7/8

cup oats, uncooked

1/4

cup sugar

1/8

teaspoon salt

1/8

cup water

1 5/8

teaspoons vegetable oil

 

 

In a pan combine the sugar, water, oil, and salt.  Heat until sugar is dissolved, but do not boil.  Pour mixture over the dry ingredients and stir until well coated.  Add a little more rolled oats if the texture seems too moist.  Place on sheet about 1/2 inch deep.  Bake at 425 degrees F. 20-30 minutes, stirring occasionally.  Bake 15 minutes longer if you want it crunchier.  Makes 1 cup.  Store in an airtight container.  Eat as a snack or as cereal with milk.

 

 

 

 




Creamy Oatmeal

 

Serves 1

 

 

1/4

cup oats

3/8

teaspoon dry milk

3/8

teaspoon sugar

1/16

teaspoon salt

1/2

cup water

 

 

Bring water and salt to a boil.  Stir in oats and reduce heat.  Cook about 5 minutes, stirring occasionally.  Increase or decrease water for thinner or thicker oatmeal.  Add remaining ingredients and stir well.

 

 

 

 




Gruel

 

Serves 1

 

 

3

cups water

1/8

teaspoon salt

1/2

cup oats

 

 

Bring water and salt to a boil.  Add oatmeal and stir. Cook 4 minutes, stirring occasionally.  Strain and serve.  Ideal for babies or invalids.

 

 

 

 




Hot Oatmeal Cereal

 

Serves 1

 

 

1

cup water

1/8

teaspoon salt

1/2

cup oats

 

 

Bring water and salt to a boil.  Add oatmeal and stir.  Cook 2 minutes, stirring occasionally.  Serve with milk and sugar. 

 

About Quick Oats:  These are separate flakes formed by rolling the oat groats (kernels) with hulls removed, and steaming them.  The thinness of the flake determines regular or quick-cooking oats.  A flavorful cereal, they are also a popular addition to cookies.  To combine with wheat flours for breads, use 1/3 cup rolled oats with each cup flour used.  One cup uncooked quick oats will yield approximately 1 3/4 cups cooked oats.

 

 

 

 




Instant Oatmeal Packets

 

Serves 1

 

 

1/4

cup oats

2

tablespoons oats, chopped fine

1

pinch salt

1

teaspoon sugar

 

 

In a blender, blend some oats until powdery.  In each packet (perhaps individual ziplock-type sandwich bags) combine the above ingredients.  Close the top securely.  Attach the following directions.  Store in a cool, dry place.

 

Microwave Directions: Empty packet into microwaveable bowl.  Add 2/3 cup water or milk.  Microwave at HIGH about 90 seconds.  Stir.

 

Stove Top Directions: Empty packet into pan.  Add 1/2 cup boiling water; cook and stir over high heat until thickened, about 1 minute.  Pour a little milk over cereal just before serving.

 

 

 

 




Norwegian Oat Crackers

 

Serves 1

 

 

5/8

cup water, warm

1 3/4

tablespoons dry milk

3/8

teaspoon sugar

1/4

teaspoon vegetable oil

1/8

teaspoon salt

3/4

cup oats, uncooked

5/8

cup flour

 

 

In a medium sized mixing bowl, put first five ingredients.  Pour in dry rolled oats until the liquid is covered completely.  Let stand about 10 minutes or until oats absorb all the water.  Add flour until you can form it into a ball.  Take the dough out and knead on a floured board until it all stays together.  Roll out as thin as possible and cut into shapes (use cookie cutters if you like) and put on a greased cookie sheet.  Bake at 350 degree F. oven until brown and crispy, about 15-20 minutes.  Makes approximately 20 crackers.

 

 

 

 




Toasted Oats

 

Serves 1

 

 

1/2

cup oats

 

 

Spread oats on a cookie sheet and bake at 375 degrees F. for 15-20 minutes or until oats are golden brown.  Store in a cool, dry place.  These are tasty to just nibble on or use in place of bread crumbs or nuts in recipes.  Add to salads or cereals for a delightful new taste.

 

 

 

 




Boiled Macaroni

 

Serves 1

 

 

2

ounces macaroni

1/2

teaspoon salt

2

cups water

 

 

Bring water and salt to a boil in a pot large enough to hold three times the volume of macaroni to be cooked.  Stir in macaroni and boil 10 minutes.  Drain immediately.

 

Macaroni is food paste made from a mixture of semolina and water, and dried in the form of slender tubes or fancy shapes.  The semolina is the purified middlings (medium-size particles of ground grain) of durum or other hard wheat.

 

The secret to cooking pasta is using salted water; a good ratio is 1 teaspoon salt to two quarts of water.  Add the salt after the water comes to a boil.

 

The only test for doneness is to lift a piece from the pot and taste it.  The ideal state is al dente ("to the tooth"), which means tender, but firm - no raw flour taste and enough firmness to give a resistance to the bite.

 

In addition to combining macaroni with white sauce, it may also be combined with cooked pinto beans (could be served cold, or hot as a soup), and can be tossed with oil and salt to taste.

 

 

 

 




Sweet Macaroni

 

Serves 1

 

 

1/8

cup macaroni

2/3

cup water

1

tablespoon dry milk

1 1/3

tablespoons sugar

1/16

teaspoon salt

 

 

Bring water to a boil; slowly add macaroni; lower heat; simmer 15 minutes, covered.  Add rest of ingredients.  Bring to a boil and cook until it starts to thicken, stirring constantly.  Makes 1/2 cup.

 

 

 

 




Basic Beans

 

Serves 1

 

 

1/8

pound pinto bean

1 1/3

cups water

1/2

teaspoon salt

 

 

In a pot, cover washed beans with water. Let soak overnight.  Drain and cover with fresh water.  Bring to a boil and reduce heat.  Simmer until tender.

 

Beans belong to the group of food called legumes, which also includes peas, lentils, and peanuts.  Next to cereals, it is the legume family which contributes most substantially toward feeding the people of the world.  Thanks to their high protein content, beans are an absolute necessity in countries where little meat is eaten.

 

Using Beans: Always inspect beans for small rocks.  Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize cooking time  Adding a tablespoon of oil to beans during cooking, keeps the foam down.  Hard boiling causes beans to break.  Turn the heat down to allow a gentle boil.  The temperature difference is minimal, but will keep the beans from breaking up and also helps prevent sticking to the bottom of the pot.  If more water is needed during the cooking process, add BOILING water.  Adding cold water will cause the beans to discolor and/or toughen.  Be sure to wait until close to the end of cooking time to add tomatoes, lemon juice, or vinegar to beans.  Cooked beans and bean dishes freeze well.  Cooked beans can be drained and stored in the refrigerator for several days

 

Stored beans should be rotated regularly.  They continue to lose moisture and will not reconstitute satisfactorily if kept too long.

 

Overnight Soaking: Wash beans and place in pot with water.  Soak overnight.

 

Quick Soaking: Bring water to boiling.  Wash beans, add to boiling water.  Boil for 1 minute.  Remove from heat, cover and soak 1 hour.  Drain and cook with fresh water.

 

To Cook Soaked Beans: Drain beans.  Place beans and fresh water in pot.  Cover and bring to a boil, reduce heat, and simmer for the time necessary (about 1 1/2 - 2 hours)  Keep beans covered with water, cooking until tender, about 2 hours.  Stir carefully but not too often; over stirring can break the beans.  When done, they should hold their shape as well as be tender.  If additional water is needed, add BOILING water.

 

To Cook Old, Hard Beans: Wash and sort to remove any discolored beans or foreign materials.  Add 2 tsp. baking soda to hot tap water and dry beans and soak overnight.  Drain and rinse two times, then add water to cover beans and ook until tender and soft, about two hours, adding more BOILING water as needed.

 

Pressure cooking will hasten the prep time.  Pinto beans will cook in about 15 minutes depending on the age of the beans.  The cooking time increases by approximately one-third if beans are unsoaked.  Salt after cooking.

 

 

 

 




Cream of Bean Soup

 

Serves 1

 

 

1/4

cup pinto bean

1 1/16

cups water

1

teaspoon vegetable oil

1

teaspoon flour

2

tablespoons dry milk

1/8

teaspoon salt

 

 

Soak and prepare the beans in water according to preferred method.  Add the flour to the oil and blend.  Add to cooked beans.  Stir in all remaining ingredients and cook on low heat until thickened.  Makes 1 cup.

 

 

 

 




Refried Beans

 

Serves 1

 

 

1 1/3

tablespoons vegetable oil

1

cup pinto bean, cooked

 

 

Heat oil in a heavy skillet.  Spoon the beans from the cooking liquid into the pan and mash them into the oil.  Do this a little at a time, mashing well after each addition and stirring frequently.  Cook this mixture, scraping the bottom to keep it from burning, until the consistency is thick and the oil is absorbed.

 

 

 

 




Sprouted Beans

 

Serves 1

 

 

2 1/2

tablespoons pinto beans

 

 

Place 2 1/2 tablespoons of beans in a clean, wide mouth jar.  Cover with 2 inches of room temperature water.  Place a nylon screen on top of the jar and secure it with a rubber band.  Let the beans soak for twenty-four hours.

 

Drain as much water off through the screen as possible.  Be thorough!  Place the jar upside down on chop sticks, a cooling rack or tipped on the edge of a saucer to increase the air flow.  Place in a dark corner or put a paper bag over the inverted jar.

 

Give the beans a fresh water rinse 3-4 times every 24 hours, draining and returning to the inverted positioon each time.

 

You should see the sprouts within 2436 hours.  Sprouts best when the length of the sprout is as long as the bean.  Before moving sprouts to the refrigerator, they should be dry to the touch.  Shake off excess water and leave open to the air for an hour. Excellent for snacks, sprouts can be eaten as is.  They also make great additions for salads, sandwiches or omelets.

 

 

 

 




Hard Sugar Candy

 

Serves 1

 

 

1/4

cup water

1/8

cup Extra heavy syrup

3/8

cup sugar

5/8

teaspoon vegetable oil

 

 

Bring water to a boil in a heavy pan. Remove from heat, add other ingredients and stir until dissolved.  Return to heat.  When boiling, cover for about 3 minutes so the steam can wash down any crystals on the sides of the pan. Uncover and cook at high heat without stirring until the thermometer reaches 310 degrees F.  Prepare a candy slab by brushing well with oil.  Pour slowly on slab.  Let cool, and break into pieces.

 

Carbohydrates (sugars) are the most abundant organic compounds on earth.  they are the principal source of energy for humans and account for up to 80% of the caloric intake in many countries.  Their primary role is to provide each cell in our bodies with the chemical energy it needs in order to function.

 

 

 

 




Rock Candy

 

Serves 1

 

 

3/8

cup sugar

1/8

cup water

 

 

Dissolve thesugar in the water and cook without stirring to 247 degrees F. - 252 degrees F.  Pour into greased jelly roll pan.  Cover surface with foil.  Watch and wait.  It sometimes takes a week to crystallize.  When crystallized, break the candy apart and put on sheets.  Place in a very low oven to dry.

 

 

 

 




Simple Syrup

 

Serves 1

 

 

5/8

cup sugar

1/2

cup water

 

 

Pour sugar into a small pan.  Slowly pour water on top.  Turn stove on high.  No need to stir during cooking.  After mixture starts to boil, check to see if all the sugar granules are dissolved.  Pull off heat and it's ready for use.  Makes 1/2 cup.  Store in a closed container at room temperature. 

 

This ratio of sugar to water produces Heavy Syrup.  Decrease sugar for thin syrup.  Increase sugar for Extra Heavy Syrup.

 

 

 

 




Evaporated Milk

 

Serves 1

 

 

1

cup warm water

7 1/2

tablespoons dry milk

 

 

Mix ingredients thoroughly.  Refrigerate, preferably overnight.

 

Whipped Evaporated Milk: Best if prepared just before serving.  Thoroughly chill.  Whip until stiff.  Sweeten with 2-4 tablespoons sugar.  Makes 3 cups.

 

 

 

 




Sweetened Condensed Milk

 

Serves 1

 

 

3/8

cup dry milk

1/4

cup water

3/8

cup sugar

 

 

Combine milk and sugar in mixing bowl.  Pour hot water into blender; add the milk and sugar mixture and blend until smooth.  (A hand mixer may be used.)  Use as substitute for canned sweetened condensed milk in recipes.  Makes 1 cup

 

Caramel Sauce: Pour sweetened condensed milk into top of double boiler; place over boiling water.  Simmer over low heat for 1 to 1 1/2 hours or until thick and caramel-colored, stirring occasionally.  Beat until smooth.

 

 

 

 




White Sauce

 

Serves 1

 

 

1

tablespoon flour

2 1/2

tablespoons dry milk

1/8

teaspoon salt

1/2

cup water

 

 

Combine all dry ingredients and mix or shake well.  Combine dry mix with enough of the liquid to make a smooth paste.  Stir in remaining liquid and cook over moderate heat continuing to stir frequently, until sauce thickens and comes to a boil  Remove from heat.  Makes 1/2 cup sauce.  Serve hot over rice, macaroni bread, or wheat berries.

 

 

 

 




Whole Milk

 

Serves 1

 

 

1

cup warm water

1/8

cup dry milk

 

 

Mix ingredients thoroughly.  Refrigerate, preferably overnight.  To improve the flavor of powdered milk, add a little sugar. 

 

Milk contained in the one-month supply kit is nonfat non-instant dry milk.  It is made by removing water from pasteurized skim milk.  Store opened nonfat dry milk in a tightly covered container.  When exposed to the air and moisture, it becomes lumpy and the flavor changes.  Because it is non-instant, it does not mix easily for drinking purposes.  After mixing with water, cover milk and refrigerate.  Handle and treat the same as fresh fluid milk.  Use within 3 to 5 days.

 

Nonfat dry milk plus water has ben found to improve the cell structure of breads and cause them to have a stronger web and a sturdier lief than breads made with homogenized milk.  When non fat dry milk is specified in recipes such as bread, biscuits, muffins, and cakes which contain large portions of dry ingredients, the nonfat dry milk may be mixed with the other dry ingredients.  The water for reconstitution may be added to the liquid ingredients.  Use nonfat dry milk as directed in recipes requiring dry or reconstituted milk or as a substitute in a cooked product when fresh milk is specified.

 

 

 

 




Instant Potatoes

 

Serves 1

 

 

1/2

cup water

1/4

cup Instant Potatoes

 

 

Bring water to a boil.  Remove from heat.  Stir in potato pearls with a fork.

 

 

 

 

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