Food Storage Recipes

These recipes were prepared for an Enrichment activity I helped put on. I talk about it here.

Wheat Thins

1 3/4 cups whole wheat flour
3/4 tsp. salt
1 ½ cups flour
1/3 cup oil
1 cup water

Mix dry ingredients. Add oil and water. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife at desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes.

Wheaties

2 cups course-ground whole-wheat flakes
2 cups water
1 tsp. salt

Mix lightly with spoon until free from lumps. Beat just until mixed. Pour onto cookie sheet or jelly roll pan. Use ½ cup dough on a 12-inch by 15-inch cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (about 1/4 cup) from one corner, leaving a thin film. Bake at 350 for 15 minutes. Break into bite-sized pieces.

Vegetable Soup

1 lb. Hamburger
1 to 2 T. Dehydrated Onion
Brown together, drain fat

Add:
1 Cups Dehydrated Carrots
2 Cups Dehydrated Potatoes
8 cups tomato juice (or whole tomatoes blended) (about 20 oz.)
1 cup water
1 T. sugar
salt
pepper
garlic to taste

Cook until tender about 1/2 hour.

Curried Lentils and Rice

2 cups rice
1 Tbsp vegetable oil
1 Tbsp curry powder
1/2 tsp powdered onion
4 cups water
1 cup brown lentils
1 tsp honey
1 Tbsp balsamic vinegar
1 tsp salt

Cook rice according to package directions. Heat oil and curry powder together in a large saucepan over medium-high heat. Add the onion powder and cook for 2 minutes, stirring occasionally. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat; stir in the honey, vinegar, and salt. Ladle over bowls of rice. Optional: Top with cilantro, cheese and sour cream.
http://safelygatheredin.blogspot.com/2009/01/food-storage-friday-curried-lentils-and.html

Cream of Bean (Chicken) Condensed Soup

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 2-4 t chicken bouillon (to taste) in a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and/or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (this replaces a can plus the water or milk in recipes).
http://foodstoragemadeeasy.net/2009/03/29/beans-the-magical-fruit/

Cost/Calorie Comparison
Cream of Bean Soup (10 oz.):
110 calories
0 grams fat
13 grams fiber
8 grams protein
~20 cents

Cream of Chicken Soup (10 oz.):
300 calories
20 grams fat
2 grams fiber
8 grams protein
~$1.00

Low-fat Cr. Chicken (10 oz.):
170 calories
5 grams fat
2 grams fiber
8 grams protein
~$1.30

Fried Rice

1/3 cup rice cooked in 2/3 C water with a chicken-flavored bouillon cube.
Saute bacon or ham, carrot chopped fine, celery chopped fine, green onion chopped fine,
green pepper chopped fine, celery chopped fine
Remove vegetables from pan. Scramble egg in pan . Add rice & vegetables to egg and stir.

Apple Crisp

3 lbs tart apples (reconstitute dry apples)
2 T lemon juice
1/2 c brown sugar packed
1/2 t cinnamon
1/2 t nutmeg
1/3 c all purpose flour
1/3 c sugar
1/3 c rolled oats
4 T butter
1/2 c chopped walnuts or pecans

Preparation:

Reconstitute apples by pouring 2 cups boiling water over 4 cups dried apples and letting stand for at least 5 minutes. Drain. In a bowl add lemon juice, brown sugar, cinnamon, and nutmeg to apples.

In another bowl combine, flour, sugar and oats. Cut butter into 8 small pieces and cut butter into flour with a pastry blender or two forks until mixture is crumble. Stir in chopped nuts.

Butter a 9" square baking pan. Spread apple mixture in bottom of baking dish, then sprinkle within flour mixture. Bake at 375 for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temp, with vanilla ice cream, or a little heavy cream if desired.

Pinto Bean Fudge

1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk
6 oz. Unsweetened chocolate
2 lbs. Powdered sugar
1 Tb. Vanilla
6 Tb. Butter or margarine
nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish. Shill 1-2 hours.

Pinto Bean Pie

½ cup sugar
2 eggs, beaten
1 heaping cup mashed, cooked pinto beans
1 cup brown sugar, packed
½ cup butter, softened
1 unbaked 9-inch pie shell
whipped cream or ice cream

Beat until creamy: sugar, brown sugar, eggs and butter. Add pinto beans, blend well. Pour into unbaked pie shell and bake at 375 for 20 minutes. Reduce heat to 350 and bake an additional25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream or ice cream.

Whipped Topping #1

3 ½ Tb. Instant powdered milk
2 Tb. Cold water
4 Tb. Sugar
1 cup boiling water
2 tsp. Unflavored gelatin
1 teaspoon vanilla

Dissolve dry milk in boiling water. Soak the gelatin in cold water. Combine the dissolved gelatin and sugar with your hot milk and stir. Chill in the fridge until it jells. Beat the mixture until it aquires the consistency you would like. You may need to add a little water as you are beating for the right consistency. Add the vanilla and whip again.

Whipped Topping #2 (not quite as good, but easier)

Mix 1/2 cup Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.