Canning Turkey Hamburger

Note: 1 # of Ground turkey = 1 pint

1. Cook 1# of ground turkey in a skillet, cook until no longer pink.
2. place cooked meat in 1 pint jar, fill with warm water and allow 1/2" head space. Remove air bubbles with a rubber spatula.
   
3. Wipe rim with a dry cloth and make sure there is no residue on rim. Place lid on jar and screw down band until hand tight.
   
4. In a pressure canner add 1" of water to pan. Place jars in pressure cooker, seal up lid and place on stove on high heat.
   Note: I have an All-American pressure cooker, but each pressure canner is different, make sure you refer to your owner's manual for your particular canner.
5. Steam will start escaping from the vent pipe, allow to steam out for 7 min. Then place pressure regulator weight on vent pipe. Our altitude is required to do 15# pressure, so the regulator is set to 15. When Regulator begins to jitter and and sputter. This is when you start your processing/cooking time. Set timer for 1 hour 15 min. and reduce heat so that the regulator only jiggles about 1-4 times a minute. When processing is done. turn off burner and let sit for about 15 min. or until gauge reads zero. Then open lid and remove jars to counter. Lids should be concaved if processed properly and should not pop when pressed down on the lid.
   

Ambrosia Conserve

5 cups of chopped fresh pineapple, cored and peeled



2 oranges, grate rind and juiced

1 c. chopped maraschino cherries
1/2 c. slivered almonds
1 c. unsweetened coconut shredded
5 c. granulated sugar



Place pineapple, orange juice and orange zest in a stainless steel sauce pan on high. Bring to a boil stirring continuously so it doesn't burn. Reduce heat and boil gently for 10 min. stir occassionally. Cook until the pineapple has softened. Then add Sugar, increase to med-high and bring to another boil, stirring to dissolve sugar. Boil hard and stir frequently until mixture thickens about 15 min. Then stir in coconut, cherries and almonds. Return to a boil, stirring frequently until thickened about 5 min. Remove from heat and test gel (take a spoon and put SOME of the jam into a medium sized bowl, then tilt the bowl. If the jam runs down, boil it some more. If it stays in the same spot, (or moves very little) it is done.)

Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Wipe rim before placing on lid, then screw down band until finger tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and then process for 15 min. Wait 5 min. before removing jars from bath and then let cool and store.

Finished product..YUM!!

Dehydrating

Dehydrating Orange slices and my finished product of dehydrated red onions, green onions, oranges and lemon slices.

Dehydrating

Dehydrating Orange slices and my finished product of dehydrated red onions, green onions, oranges and lemon slices.

dehydrating asparagus

um

Costco had a really good deal on Asparagus $2.99 for a 2.5# bag. I purchased 3 bags and was able to fill my entire dehydrator. It took about 16 hours to dehydrate on 115 degrees. I can't wait to try these in cream of asparagus soup.

Instructions:
Trim asparagus, cut into 1" pieces. Boil large pot of water on stove. When boiling add Asparagus pieces and boil for 2 min. While they are boiling in a large bowl add 1/2 ice and 1/2 cold water.
When asparagus is done, drain and immediately place asparagus into ice water to cool. Then place on dehydrator tray and start your dehydrating process.

Carrot Cake Jam

CARROT CAKE JAM

Yummy Carrot Cake Jam! It's flavor is similar to Apple butter but better. WE Absolutely love this one, hope you do to.

1 1/2 c. finely grated peeled carrots (I used baby carrots, unpeeled)

1 1/2 c. chopped cored peeled pears (I used red pears)

1 3/4 c. canned pineapple, including juice

3 T. lemon juice

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

1 package regular powdered fruit pectin

6 1/2 c. granulated sugar

Prepare canner, jars and lids by boiling jars in water bath. Place lids in warm water and let soak.

In a large stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat. Stir frequently. Reduce heat, cover and boil for 20 min. stirring occassionally.

Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat. stirring frequently. add sugar all at once and return to a full rolling boil, stirring constantly. boil hard, stirring constantly for 1 min. Remove from heat and skim off foam with a spoon.

Remove jars from Water bath. Ladle hot jam into jars leaving 1/4" headspace. Wipe rim of jars with dry cloth. Wipe lid with dry cloth and then set on top of jar, screw down band until fingertip tight.

Place jars in canner, make sure they are completely covered with water. Bring to a boil and boil for 10 min. Remove canner lid. Wait 5 min. then remove jars, cool on counterop and then store.

Makes 6 8oz. jars.

All About Wheat

So through the years I have always wondered what is the difference between Hard Winter White wheat and Hard Winter Red Wheat?

After some research here is what I've found:

There are two classifications of commercial wheat: hard and soft, the harder the wheat, the higher the protein content. Then within those two classifications there are two subcategories winter wheat and spring wheat based on the planting and growing season. Within those two subcategories there are three more divisions: red and white which are the main types and then a third type durum.

Hard Winter Red Wheat

• Moderately high in protein (10.5% average)
• 40% of the wheat grown in the states is Hard Winter Red wheat
• Used mostly for bread and all-purpose flour
• used to produce bread, rolls, some sweet goods, and all-purpose flour
  

Hard Spring Red Wheat

• One of the hardest wheats
• highest in protein (13.5% average)
• 24% of the wheat grown in the US is Hard Spring Red Wheat
• mostly grown in Montana
• excellent bread wheat with superior milling and baking characteristics
• also known as "Bronze Chief"
  

Hard Winter White Wheat

• Milder and Sweeter than red wheat
• whiter than red wheat
• protein similar to Hard Winter Red Wheat 10.5% average
• 1% of the wheat grown in the US is Hard Winter White Wheat
• newest class of wheat to be grown in the US
• used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles

Hard Spring White Wheat

• also known as "Prairie Gold"
  
• developed for the best bread baking
• great for those who aren't use to the taste of whole wheat
• mild flavor
• 12.5% protein
• great to use for french bread as well
  

Soft Winter Red Wheat

• Low in protein
• best used for pastries, cakes, crackers & flat breads
  
• 25% of the wheat grown in the US is soft winter red wheat

Soft Spring White Wheat

• Similar to soft winter red wheat, but slightly sweeter
• 7% of the wheat grown in the use is soft spring white wheat

Durum

• The hardest wheat
• Protein ranges from 12.5% to 17%
• 5% of the wheat grown worldwide is Durum
• 3% of the US wheat is Durum
• good for pasta products, macaroni, spaghetti etc..
• best for growing wheatgrass

WHEAT FOR MEDICINAL PURPOSES

Germinated wheat sprouts are an effective and economical tonic to improve general health. Once sprouted the seeds become living food as soon as germination takes place and valuable enzymes are activated. Once eaten, these enzymes act as catalysts that perform important functions in the body, such as: to aid metabolism, neutralise toxins, cleanse the blood, and provide energy for innumerable bodily functions.

Enzymes present in sprouted wheat also aid the digestion of other foods, and can benefit anyone who suffers with digestive and assimilation problems. By eating wheat sprouts, we also get the benefit of the wheat germ, a rich source of vitamin E (usually removed in flour milling). Vitamin E is an essential nutrient for fertility, healthy skin, hair, glands, kidneys, muscles (especially the heart), circulation and the nervous system; also for building red blood cells and improving absorption of fats, protein, vitamins A, C and iron. Wheat germ (the seed embryo), in the early stages of plant growth, is considered one of the best remedies to help overcome a tendency toward miscarriage and birthing prematurely.

Research undertaken at the University of Minnesota, USA, showed that sprouting increases the nutrient density of food. At 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed.

The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed.

Sprouts that are made into bread and baked at a low temperature, are easier to digest and eat in a larger quantity.

Growing wheatgrass is another way to use the grain for its nutritive and healing properties, which can help build vitality for anyone desiring optimum health.

Human consumption of wheatgrass was popularised in the 1930’s by Charles Schnabal, known as the father of wheatgrass. He said: “Fifteen pounds of wheatgrass is equivalent to 350lb (157kg) of the choicest vegetable. We have not even scratched the surface of what grass can mean to man in the future”.

Wheatgrass juice has been used to detoxify the body by loosening and eliminating hard, encrusted, bowel build-up. Victoras Kulvinskas, a USA advocate of wheat grass, taught that the juice is the fastest way to eliminate internal wastes and provide an optimum nutritional environment: the enzymes of the grass helping to dissolve tumours. Ann Wigmore’s research, using wheatgrass in her personal life, then teaching and working with thousands of sick people (many with inoperable cancer), at the Hippocrates Health Institute, Boston, USA, inspires us to see how valuable wheatgrass could be, in our daily lives. The living-food program she advocated, gave countless people a new lease of life, many regaining health from near death from incurable cancers. Ann said, “Wheatgrass is perhaps the most powerful and safest healing aid there is.” She taught that wheatgrass, living sprouts, fresh fruit and vegetables and fermented foods were vital to health and prevention of degenerative diseases.

Studies have identified a number of substances in wheatgrass juice that are powerful anti-cancer agents: the blood-building chlorophyll with oxygen producing benefits; the alkalising action; the enzyme action of living food, which promotes detoxification and elimination of mucus and decaying fecal matter on colon walls; strong antioxidants, like the mineral selenium and vitamins A, C, E and B17 (which has shown the ability to selectively destroy cancer cells, but leave healthy cells alone); and abscisic acid, a plant hormone that can reverse the growth of cancer (in high enough concentration to have a marked effect on cancer cells). Note: wheatgrass has been found to have up to a 100 times more vitamin B17, than the seed from which it came. Note too, that gluten is not present in wheatgrass because, after germination, gluten is broken down into smaller building blocks, needed for growing the grass. These smaller molecules are much easier for us to assimilate.

Wheatgrass is often referred to as a complete food, with protein containing the 8 essential amino acids (although the lysine content is only of moderate amount); it contains a broad spectrum of vitamins, minerals and over 80 identified enzymes. The enzymes include: protease, which assists in food assimilation, particularly proteins; amylase, that facilitates starch digestion; lipase, a fat splitting enzyme; transhydrogenase, for toning heart muscles; cytochrome oxidase, a powerful antioxidant; and superoxide dismutase (SOD), often called the antiageing enzyme, to protect us from damaged cells, due to infections, inflammation, irritants, poisons, radiation and free radicals.

Bread for a year

Bread for a Year

If you only had one food to eat-bread-do you have enough to make a loaf of bread every day to live on in your food storage? Wendy DeWitt figured it all out and here it is:

2C white wheat (3C Flour),

1C water,

1 1/2 tsp salt,

2TB melted shortening,

One of the following: ¼ C Applesauce, ¼ C sugar, or ¼ C honey

2tsp yeast.

Warm the water and add yeast. Set aside. Mix flour, salt and sugar. Add the yeast water, melted shortening and knead until smooth and elastic. Shape into loaf, place in greased pan, cover and let rise until doubled. Bake at 350 for 25-30 minutes.

Total supplies needed for one year:

61 #10 cans of white wheat

23 gallons of water

4 2/3 containers of salt

19 pounds of shortening

45 pounds of sugar

5 pounds of yeast

Sprouts

So besides the basics (Wheat, Rice & Beans) what is one of the best things you can store?

Sprouting seeds!!

Here are 10 Reasons why: Sprouts are one of the most complete and nutritional of all foods that exist. .Sprouts are rich with vitamins, minerals, proteins, and enzymes. Numerous scientific studies have shown the importance of sprouts in a healthy diet. Sprouts are living food. they continue to gain vitamins after you harvest them. Even after harvesting them they will continue to grow slowly and their vitamin content will increase. Store bought vegetables and fruit start loosing their vitamin content as soon as they're picked Economic, sprouts can muliply 8-15 x their weight. Easy to store and can last a long time if placed in the freezer. They don't take a lot of room to grow, they're compact and easy to grow. They are a great way to add fresh ingredients to your food storage and diet, growing to full maturity from 1 -8 days. They have high levels of disease preventing phytochemicals and can also help prevent cancer. What can you grow into sprouts? GRAINS: wheat, barley, rye, popcorn, quinoa, and others. LEGUMES: lentils, peas, adzuki beans, black beans, garbanzo beans, mung beans, soybeans, and others. GREENS: alfalfa, broccoli, clover, canola, radish, buckwheat, sunflower, and others. NUTS: almonds and peanuts, MICRO-GREENS: such as lettuce and arugula, PLANTS: fenugreek and onion. You can order seeds over the Internet from sprouting seed sources or can simply try your luck in the bulk section of your local health food store or grocery store. You can mix seeds, but it is usually better to start with separate amounts of each seed type you want to grow, because some take longer to mature than others. Make sure that the seeds are organic or at least untreated. If you are ordering seeds online, then look for ones that are specifically labeled as “sprouting seeds.” These should be fresh and have been tested for a high germination rate; they are not always the same seeds that would grow big plants in your garden. Several quality online retailers are the Sprout People, with a wealth of information on their Web site; Mumm’s Sprouting Seeds; Sunrise Seeds; and Wheatgrass Kits. Also, try your local health food store’s bulk section; you might get lucky and find some good, fresh seeds. **one thing to keep in mind, if you are going to use any bulk items for sprouting. DO NOT use oxygen packets in the container. Any item that has been packaged with an oxygen packet WILL NOT sprout, including wheat. Add to tossed salads Use in coleslaw (cabbage, clover, radish) Try in potato salad (mung bean, lentil) Try in wraps and roll-ups (alfalfa, sunflower, radish) Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil) Blend into fruit shakes or juices (cabbage, mung bean, lentil) Blend with vegetable juices (cabbage, mung bean, lentil) Replace celery in sandwich spreads (lentil, radish) Mix with soft cheeses for a dip (mung bean, radish) Grind up and use in sandwich spreads (lentil, radish) Top grilled cheese sandwiches after grilling (alfalfa, clover) Stir into soups or stews when serving (mung bean, lentil) Mix into pancake or waffle batter (buckwheat) Eat them fresh and uncooked in a sprout salad (salad mixes) Top omelet or scrambled eggs (alfalfa, clover, radish) Combine in rice dishes (fenugreek, lentil, mung bean) Add to sushi (radish, sunflower) Saute with onions (mung bean, clover, radish) Puree with peas or beans (mung bean, lentil) Add to baked beans (lentil) Steam and serve with butter (mung bean, lentil) Use in sandwiches instead of lettuce (alfalfa, clover, radish) Sprouting seeds is as easy as 1-2-3: 1) Place your seeds into a container with an open top. Cover the top of the container with a piece of cheesecloth held on with a rubberband or other fastener. (If using a canning jar, you can hold the cheesecloth with the ring.) 2) Add warm, not hot, water to the container and swish the seeds around in it. Let them soak in the water for eight hours or more to get them off to a good start, then drain the water. 3) Three to five times per day, fill the container with water, swish the seeds around in it, then drain the water off immediately. The idea is to keep the seeds moist without keeping them soaking in water. That's all there is to it! How long you have to wait until you can eat the sprouts depends on the type of seed you choose to sprout, and how patient you are. For example, if you sprout alfalfa seeds, they take about 5 days, and can be eaten when they are about 1-2 inches long. When the sprouts are ready, however, just give them one last rinse, drain them in a colander or other strainer, then eat them (cooked or raw, of course). Enjoy!

SALMON STIR-FRY

1 package (3 oz.) Oriental flavor ramen-style soup
1 can (14.75 oz.) salmon 2 Tablespoons cornstarch
1-1/2 cups cold water
2 to 3 teaspoons soy sauce, to taste
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1 Tablespoon vegetable oil
1 can baby corn
1/4 c. dehydrated bell peppers, reconstituted
1/4 c. dehydrated brocolli, reconstituted
1 can of carrots
1 can sliced water chestnuts, drained

Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. Drain salmon, reserving liquid. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger powder. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add vegetables and water chestnuts. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.

Makes 3 to 4 servings.

ALASKA SALMON, BEANS AND RICE WRAP

5 servings

1 package (5 oz.) red beans and rice
1 can (14.75 oz.) Alaska salmon
1 cup (8 oz.) salsa con queso processed cheese blend*
5 (10-inch) flour tortillas
1 cup chunky salsa, if desired

Prepare beans and rice blend according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through 3 to 5 minutes. Portion 3/4 cup salmon mixture near center of a tortilla. Roll up envelope-style; repeat with remaining mixture. Serve with chunky salsa, if desired.

GRILLED ALASKA SALMON BURGERS

Courtesy of Alaska seafood.org


1 can (14.75 oz.) Alaska salmon
1 T. egg powder
3 T. water
2 T. minced onions dehydrated, and reconstituted
1/4 cup thick barbecue sauce
1 cup fresh bread crumbs (about 2 slices bread)
4 hamburger buns or rolls

Burger Mixture: Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. In separate bowl mix egg powder with water, add onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth.

Burgers: Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled grill 4 to 5 inches from heat. Cook about 4 to 5 minutes per side. Serve on buns or rolls.

Variations: Teriyaki sauce, thick 'n chunky salsa, chili sauce, OR seafood cocktail sauce may be substituted for barbecue sauce.

SALMON AND WALNUT SANDWICHES

courtesy of Alaska Seafood.org


Serves 4

1 can (14.75 oz.) Alaska salmon, drained and chunked
1/2 cup chopped walnuts, almonds or pecans
2 T. mayonnaise plus 4 T. for bread
1 Tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
4 croissants

mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.

Sandwich: Spread 1 T. mayonnaise evenly on one side of croissant. Top with salmon mixture, top with croissant top and serve.

black bean sloppy joe mix

1 c. dehydrated onions, reconstituted
3 t. dehydrated garlic, reconstituted
6 oz. tomato paste
2 T. chili powder
1 t. mustard powder
1/2 t. paprika
1/2 t. salt
1/4 t. ground ginger
14.5 oz. beef broth
1/3 c. ketchup
1/4 c. worcestershire sauce
1 T. oil

Heat oil in a skillet, add reconstituted onions & garlic and saute until lightly browned. Add Tomato paste and stir until mixed well approximately 2 min. Add spices chili powder, mustard powder, paprika, salt & ginger. Mix well, then add Ketchup and worcestershire. Cook on med-high and bring to a boil. Reduce heat to Med Low and let simmer for 25 min.
Serve with Sweet potato biscuits or over rice.

Sweet Potato Biscuits

1 large can of sweet potatoes (preferably without syrup), if with syrup drain them well.
1/2 c. unsalted butter
1 c. and 2 T. Cold buttermilk or (1c. milk with 1 T. lemon juice)
3 c. all purpose flour (sifted before measuring)
1 1/2 T. baking powder
1 t. salt
1 T. sugar
1/4 t. cayenne (optional)

Heat oven to 475. Drain can of sweet potatoes, then mash up well. Add Buttermilk to sweet potatoes and set aside.

In a separate bowl mix dry ingredients (flour, baking powder, salt, sugar and cayenne). Cut in 1 T. at a time of butter until resembling a coarse meal. Then stir in sweet potato mixture using a wooden spoon. Mix until just lightly mixed. Then turn out on a lightly floured surface. Knead for 3-4 turns. Then pat into a 7x10 rectangle. Cut out biscuits. Place biscuits 2" apart on baking pan. Bake on top shelf for 15-20 min. Then serve warm.

GRAINS

Grains are affordable and adaptable, and is a great place to start when building your food storage. Although when we plan our food storage we often think of WHEAT RED OR WINTER, there are so many other grains that are much more easily digested as well as taste great. You can also grind any grains into flour and add it to your bread mixes for extra vitamins and health. They can be mixed (up to 25%) with wheat. Spelt also has a high gluten content and will make raised bread by itself. So even if a large portion of your grains is wheat, you should still stock a wide variety of other grains for their flavor, variety and nutritional value. Rice, barley, millet, cornmeal, oats, popcorn, quinoa, tapioca and more all have a valuable place in a long-term food storage program.

GRAIN TO WATER RATIO

GRAINS CUPS GRAIN TO CUPS WATER
AMARANTH 1:2 1/2
BULGER 1:3
KAMUT 1:3
MILLET 1:3
OATS, ROLLED 1:3
PEARL BARLEY 1:3 1/2
QUINOA 1:2
SPELT 1:3
WHOLE WHEAT 1:3
CRACKED WHEAT 1:3
BASMATI-WHITE 1:1 3/4
BASMATI-BROWN 1:2 1/2
BROWN-MED 1:2
BROWN- SHORT 1:2 1/2
BROWN- SWEET 1:2
JASMINE -BROWN 1:2 1/2
JASMINE- WHITE 1: 1 3/4
LONG GRAIN 1:2
SHORT GRAIN 1:2
TEXMATI- BROWN 1:2
TEXMATI-WHITE 1:1 3/4
WHANI OR RED 1:2
WILD AND BROWN MIX 1:3
WILD 1:3 1/2

*When boiling grains- bring water to a boil, then add grains, stir and return to a boil. Reduce the heat and simmer, covered until done. The grain is done when the water is absorbed and the grain is softened. When done cooking remove from heat and fluff with a fork. Re-cover and allow to sit for 5-10 min.


Some tips using grains:

• To sooth an upset stomach - rice water or barley water
• presoaking hard grains like whole wheat can reduce the cooking time. Soak for 6-8 hrs or over night and cook them in the soaking water.
  
• Do not rinse rice before cooking.
• If you have dogs, you can store rice as back up or filler to their dog food.
• If you have old popcorn that has lost its moisture. You can put the moisture back into it by adding a small amount of popcorn to a jar and add a tablespoon of water. Put the lid on and shake the bottle to distribue the water throughout the corn. Then set it aside for a day or two so that the water can be absorbed.
• the grain amaranth can be popped the same as popcorn. it will make teeny tiny popped kernals
• you can grind popcorn, and use it for cornmeal in place of corn bread or any other recipe.
  
• you can sprout grains for even more vitamins and nutrition

IDEAS FOR USING WHOLE GRAINS -

·grind into flour and use in baking bread, cookies, pasta

·flake or cook whole as a cereal, similar to oatmeal with optional additions such as flavorings (cinnamon) and dried fruit (diced apples, raisins, craisins).

·toss into spagetti sauce or into chili (*bulgar or cracked wheat works especially well for this)

·toss into soup, such as vegetable (pearled barley, millet and brown rice work well in vegetable soup)

·use in place of rice in casseroles

BEST Tuna Casserole

• 1 (12 ounce) package egg noodles
• 1/4 cup chopped onion
• 2 cups shredded Cheddar cheese
• 1 cup frozen green peas
• 2 (6 ounce) cans tuna, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 (4.5 ounce) can sliced mushrooms
• 1 cup crushed potato chips

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Pasta with Tuna, Beans and Peas

Pasta with Tuna, Beans and Peas

1 tbsp olive oil
1/2 cup peas
1 can cannolini beans
1 can tuna fish
1 tsp marjoram
1/2 tsp cayenne pepper
2 servings cooked pasta

1. In a large pot, heat water until boiling. Cook pasta (I used linguine) according to directions.


2. Meanwhile, heat olive oil in skillet and add peas. If the oil is too hot the water from the peas will spit. Cover and let cook for a couple of minutes.


3. Add beans, tuna, marjoram and cayenne pepper to the peas. Cook until the beans and tuna are heated through.


4. Before draining the pasta, add 1/2 cup or so of the cooking liquid to the beans and tuna to make a bit of a sauce. Drain pasta and top with sauce. Add salt and pepper to taste.

Making Soy Milk

My family drinks a ton of soy milk! I can't believe how easy it is to make. Here is a video showing you how to do it. I think I'm going to have to add soybeans to my food storage.

http://www.youtube.com/watch?v=9xLWO4SdOc4

Sweet Chili - yummy

This is kind of a sweet chili, the kids and husband LOVED it!!

3/4 c. water
1 c. dehydrated TVP
1 T. olive oil
1 onion, diced or 1/2 - 1 c. of dehydrated onions, reconstituted
2 t. garlic, minced
1 large can of bushs baked beans (we used the Vegetarian style)
2 cans kidney beans
1 large or 2 small cans of tomato sauce
1 can Rotel diced tomatoes with chilies
1 pkt of chili seasoning (we used lowry's)
1/4 c. masterpiece bbq sauce.

Reconstitute TVP by boiling the water then add the tvp. Stir well, so it doesn't burn. Turn off burner. While the TVP sits, add 1 T. Olive Oil to a large sauce pan, when hot add onions and garlic. Cook until onions are translucent. Then add the Tvp, mix well to coat the TVP with onion mixture. Cook about 2 more minutes. Then add remaining ingredients. Cook for 15-20 minutes. Then serve. You can garnish with sour cream and cheese if you like.

Awesome Youtube video on dehydrating food.

http://www.youtube.com/Dehydrate2store

Using Google to Set up your Year Supply of Food Storage Menu

Want to learn how google calendar can help you set up your years supply of food storage menu, quickly! Click here

Family Menu Spreadsheet

For your own Family menu spreadsheet (blank) click here

Wooden Spoons Class Handouts

Vanilla Bean Rice Pudding

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/4 teaspoon dehydrated lemon zest

4 cups milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

How to make Buttermilk out of powdered milk

Make the milk according to package directions.

Ingredients
1 cup milk
1 tablespoon white vinegar

Directions
1 Combine ingredients and let stand 5 minutes.
2 After 5 minutes, mix together well and use as buttermilk in any recipe!

Substitutes for eggs

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Oatmeal Blueberry Applesauce Muffins

Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk or (1/2 c. milk & 1/2 t. white vinegar)
* see buttermilk recipe
1/2 cup firmly packed brown sugar or succanat
2 tbsp canola oil or almond oil
1 large egg, lightly beaten
3/4 cup blueberries, dehydrated

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Pizza dough

1 T. active dry yeast
1 c. warm water (105-115 degrees)
2 T. olive oil
1 T. honey
1/4 t. salt
1 1/2 - 2 c. whole wheat flour
1 1/2 - 2 c. all purpose flour
oil

Mix the yeast and water in a small bowl, cover and let stand until foamy (5-10 min)
Mix the oil honey, salt, and yeast mixture in a large mixing bowl. Add the flours and mix by hand with a wooden spoon. Adjust dough by kneading in more water or flour as needed for a soft dough that isn't sticky. Turn dough onto floured surface and knead in more flour 1/3 c. at a time, until dough is moderately stiff and firm to touch, about 6 min.

lightly grease cookie sheet or pizza round. Roll dough on a floured surface to form a round. Let the dough rest to rise (it will not rise much). Top with spaghetti sauce and favorite toppings.

tortilla bake

1/4 c. Green onions, dehydrated (reconstituted before cooking)
1-3 T. chili powder (depending on how hot you like it)
2 T. cumin powder
2 c. cottage cheese
12 corn tortillas (cut into 4's)
1 small can of tomato sauce or left over spaghetti sauce
1 T. oil

saute green onions, add chili powder and cumin. then add tortillas and stir. Until coated and cooked. add sauce and cottage cheese. Then serve.