Food Storage Recipies

Hey these actually look really awesome. I encourage everyone to give at least one of them a try sometime soon!

Food Storage Oatmeal Cookies

3 c rolled oats

1 c powdered milk

1 c wheat germ or bran

1T cinnamon

1 c oil

1 c honey

4 eggs

Preheat oven to 350. Mix dry ingredients first. Then mix in wet ingredients until well blended, being sure to scrape the bottom of the bowl. Place heaping Tbsps of batter on an ungreased baking sheet. Bake 8-10 min or until golden. Will be slightly soft but will firm up when cooled. Yield 3 dozen. Store in an airtight container for up to 1 week.

Optional add in's are raisins, cranberries, coconut, chocolate chips. Add 1/2-1 cup

Mexican Pot Beans

2-3 c pinto, black, or a mix beans dry

Wash and cover with 3 times as much water. Bring to a boil. Turn off and let sit 2 hours, then rinse and drain well. Then cover with water again. Add:

1-2 T oil

1 onion chopped

garlic to taste (we like 2-3 cloves)

2 T cumin

¼ c taco seasoning

Bring to boil, and then simmer all day, or put in crock pot, on low all day. All seasonings may be adjusted to your own taste. After the beans are soft, add more taco seasoning or salt as desired.

Super Sloppy Joshes

1 lb lean ground beef

1 T mustard

1 6 0z can tomato juice

1/3 c bulgar wheat

½ c onion (can be dehydrated reconstituted) chopped

2-3 tsp chili powder

1 8 oz can tomato sauce

½ c carrot ( can be dehydrated reconstituted) shredded

Cook meat and onion till meat is brown and onion tender. Drain off any excess fat. Stir in mustard, and chili powder. Cook and stir for 1 min. Add tomato sauce and juice, carrot, and bulgar wheat. Bring to boiling and reduce heat. Simmer meat mixture, uncovered, for 10 minutes, stirring occasionally. Meanwhile, toast hamburger buns; if desired. Serve by spooning mixture onto buns and can sprinkle with shredded cheese. Makes 6 servings.

Granola

4 c rolled oats

1 cup wheat germ or bran

¼ c non-instant powdered milk

1 c flaked coconut

½ c sunflower seeds(optional)

½ tsp salt

1 c slivered almonds (or nuts of your choice)

Mix above ingredients in a large bowl.

¼ c vegetable oil

½ c honey

½ c brown sugar

½ c apple juice or sauce

½ t cinnamon

1- ½ t vanilla

In a sauce pan heat, oil, honey, brown sugar, apple juice and cinnamon, until warm and sugar is dissolved. Then stir in vanilla. Pour over dry ingredients, and mix well. Bake in greased jelly roll pan for 25-30 minutes at 300. Stir every 10-15 minutes. Add dry fruit after cooked as desired.

Beans in Cheese Sauce

1-1/2 c black or calico beans

1 T margarine

1 T flour

1 c milk

1 tsp mustard

1 c American or cheddar cheese grated

1 tsp worcestershire sauce

½ t pepper

Cook beans and drain. Melt margarine over low heat; stir in flour and milk to make a smooth sauce. Add spices and cheese; stir till cheese melts. Stir in beans. Heat over low heat until bubbly.

Powdered Milk Recipes

Evaporated Milk

¾ c non-instant powdered milk

1- ¼ c water

Mix together. (I use my blender) Yeild: approx 13 oz or 1 can

Sour Cream

Stir 1 c + 2 T of non-instant powdered milk into:

½ c warm water until smooth

Slowly add 1 T of lemon juice or cider vinegar stirring constantly.

Put in refrigerator to thicken for 3-4 hours

Whipped Topping

Add 1 c powdered milk to

1 c cold water

Add 1 T lemon juice

½ c sugar

½ T vanilla

Whip until thick.

Buttermilk

3 ¾ c water

7/8 c non-instant powdered milk

½ c buttermilk

Mix water and powdered milk in a blender. Stir in buttermilk. Cover with waxed paper and clean towel. Let stand in a warm room until clabbered (overnight). Stir until smooth. Store in refrigerator. Makes 1 qt. ( Use ½ c to make your next qt in place of the fresh buttermilk.)

Sweetened Condensed Milk

1-1/4 c boiling water

2-1/2 c non-instant powdered milk

¼ c margarine or butter

2 c sugar

Blend in blender. Store in refrigerator or label and freeze. Yield 35 oz or 2-1/2 cans (1-1/2 c=1 can of milk)

Yogurt

2 c warm water (112-115 is perfect. Never over 120 as this will kill the culture).

¾ c non-instant powdered milk

2 T plain yogurt with active cultures ( favorite is stoney field farm. I freeze it in ice cube trays and then put in a zip lock bag. Your home made yogurt can also be used as a starter until you notice a change in flavor.)

Blend in blender. Pour in jar and put on heating pad on low. Wrap the heating pad up around the jar and cover with towels. Let sit for 6-9 hours, checking 2 or 3 times, till set. Chill in refrigerator overnight. ( I start mine after breakfast, and maybe check it once in the afternoon. By dinner or bed time, it is nice and thick, and ready to chill in the fridge, to be ready for eating the next morning.) We don't like to use sugar in ours so we sweeten it with fruit juice concentrate, or a few drops of lemon flavoring and the natural sweetener, stevia. All fruit jam, or regular jam is also good.

Again just a reminder the cooking activity is Wednesday March 31st and it is being taught by the amazing Becky Cook! Also its getting close to the end of the month so if you haven't done your visiting teaching its not to late, make the 5 minute phone call or make an appointment at church this week!