Cooking from storage

Cooking from storage

Recipes with Legumes
Pinto Bean Casserole

1 package corn tortillas (or cooked, dried polenta slices.  Polenta recipe to follow)
1 lb. hamburger
1 15 oz. can pinto beans (use juice) or 2 cups cooked beans from storage
1 15 oz. can Italian style marinara sauce or 2 cups tomato sauce from storage
1 cup grated cheese

Butter tortillas and place in layers to cover bottom of oblong cake pan. Brown hamburger and drain. Put beans over tortillas, and then add sauce, hamburger, and grated cheese. Bake at 350 degrees for 30 minutes.

Baked Beans (White Beans)

2 cups white beans
1 tsp. salt
1 onion, chopped
1/8 lb. bacon, diced
3/4 cup brown sugar
1/4 cup catsup
1 tsp. dry mustard
1 tbsp. soy sauce

Cover beans with cold water and add salt. Simmer until tender. Drain off all except 1 cup of the water. Add remaining ingredients. Place in greased casserole or bean pot. Top with diced bacon. Bake at 275° for 6 to 8 hours.

Refried Beans (from Pinto Beans)

Desired amount of pinto beans (sorted and rinsed)
1 clove garlic
1 small onion
1 tbsp. shortening or oil
Oregano and salt to taste

Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can be frozen.

Pinto Bean Pie

1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup pinto beans, cooked, mashed
1 unbaked 9-inch pie shell
whipped cream, whipped topping, or ice cream

Beat granulated sugar, brown sugar, eggs, and butter until creamy. Add pinto beans and blend well. Pour into unbaked pie shell and bake at 375° for 20 minutes. Reduce heat to 350° and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, whipped topping, or ice cream.

Whole WHEAT Bread

1 tbsp. dry yeast
1/4 cup warm water
2 cups hot water
2 tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1/2 cup dry milk
7–8 cups whole wheat flour
1 cup cold water

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar, and salt. Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, and then add yeast mixture. Add remaining 6 to 7 cups of whole wheat flour. Knead until smooth and elastic, and let rise until almost double in size. Then time as follows: Let rise 40 minutes, punch down; let rise 20 minutes, punch down; let rise 20 minutes, punch down.

Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in size. Bake at 375° for 40 to 45 minutes. Makes 3 loaves.

Soft and Delicious Two-Hour Whole WHEAT Bread

Makes 4 loaves

2 tbsp. yeast
5 cups warm water
1/3 cup honey
1/3 cup oil
2 eggs
1/3 cup potato flakes
6 cups whole wheat flour
1 tbsp. salt
4 to 5 cups unbleached flour

Dissolve yeast as package suggests. Mix all ingredients together except unbleached flour. Use bread mixer or hand-held electric beaters to bring the dough to a sponge-like consistency. Let rest about 10 minutes. Add remaining flour gradually as needed to make a soft dough. Knead on floured board; cover with plastic wrap and let rise until double in size. Punch down; shape into four loaves; place in greased bread pans. Cover and let rise again until double in size.

Bake at 350° for 30 to 40 minutes. For a soft crust, put hot bread on a towel to cool.


Makes about 2 quarts
6 cups rolled oats
1/4 cup sunflower seeds
1/2 cup brown sugar
1/2 cup raisins or other dried fruit
1 cup coconut
1 cup nuts, chopped
1/3 cup sesame seeds

Mix all ingredients except raisins. Stir in and coat thoroughly with:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla

Spread on cookie sheet and bake at 350° for 25 minutes.

Add raisins or other dried fruit and bake 5 more minutes.

Cocoa Mix

makes enough for 10 quarts or 40 one-cup servings
15 cups instant dry milk
1 1/2 cups sugar
1 cup cocoa
1 1/2 tsp. saltMix well.To use: Mix 1/2 cup cocoa mix with 1 cup hot water

Rice Pilaf

Makes 8 servings
2 cups rice
2/3 stick margarine
4 cups broth (chicken broth if served with poultry; beef broth with beef) use homemade bone broth in 1 liter/ 1 quart jars
3/4 cup celery, chopped (1/4C dried)
3/4 cup carrots, chopped (1/4C dried)
3/4 cup green onions, chopped (1/4C dried)
1 cup slivered almonds
salt and pepper to taste
1 can chunk turkey or beef (optional)

Brown rice lightly with margarine in skillet.
Boil broth.

Combine rice and boiling broth in casserole dish.

Cover and bake for one-half hour at 375°.

Take from oven and add vegetables and nuts, and meat (if desired), stirring and mixing well with fork.

Return to oven for one-half hour.

>Add salt and pepper to taste before serving.

Browned Rice

Makes 6 to 8 servings

1 cup rice
1/4 cup shortening
1/4 cup chopped meat (pre-cooked) and onion, celery, or other vegetables
1 tsp. salt
3 1/2 cups water

Heat shortening in skillet.

Add rice. Cook, stirring constantly, about 10 minutes or until lightly browned.

Add meat or vegetables and continue cooking 2 or 3 minutes (optional).

Add salt and water.

Simmer over low heat 20 to 25 minutes or until rice is tender and excess liquid has evaporated.

Rice Pudding

Makes 8 servings

3 eggs
2 tbsp. honey
6 tbsp. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. vanilla
1 cup milk (1/3 cup nonfat dry milk and 1 cup water)
3/4 cup evaporated milk (2/3 cup nonfat dry milk and 3/4 cup water)
1 1/2 cups cooked rice
1/2 cup raisins

Beat eggs. Add honey, sugar, nutmeg, and cinnamon, and mix well.

Stir in vanilla, milk, rice, and raisins. Place in a 2-quart casserole dish.

Bake at 325° for 45 minutes.

Stir after 25 minutes.

Meat Pie (WHEAT)
2 cups dry soup mix (from bulk food store)
2 lb. frozen hash browns (fresh potatoes should be diced)
1 can tomatoes or 1 500ml (pint) jar from home canning
1 can tomato sauce 1 500ml (pint) jar from home canning
1 can tomato soup 1 250ml (pint) jar from home canning
2 lb. hamburger
Seasoning to taste (herbs:oregano, thyme, garlic/ spice: chili, taco seasoning, curry mix…)
Pie shells (6 or 7) and crust
Combine all ingredients except hamburger and pie shells and crust in 6 quarts of water.
If desired, add left-over vegetables, frozen carrots, corn, etc. Simmer for 1-1/2 to 2 hours.
Then fry 2 lb. hamburger until well-done, breaking it into tiny pieces.
Add to soup mixture and place in six or seven 9-inch pie shells; top with pie crust and seal edges well.
Bake in oven at 450° for 25 minutes or freeze for future baking.
Gluten Free Pie Crust
1 1/4 cups white rice flour
1 cup tapioca starch
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 Tbsp white sugar
1/2 cup vegetable shortening, cut into cubes
4 Tbsp cold butter, cut into cubes
1/2 cup milk
In a small bowl combine white rice flour, tapioca starch, baking soda, xanthan gum, salt and sugar.
Use a whisk to combine the dry ingredients.
Add dry ingredients to the bowl of your stand mixer.
With machine on low add cubes of shortening and butter to dry ingredients, until mixture resembles a coarse meal. Do not overmix.
With machine on low slowly add milk until dough comes together.
Remove from bowl and form dough into a ball.
Cover ball with plastic wrap and refrigerate for 1-2 hours.
Roll out dough onto a piece of parchment paper, lightly dusted with tapioca starch.
Dust top of dough with tapioca starch to prevent dough from sticking to rolling pin.
Grilled Cheese Polenta
Serves 4
3 cups water
1-1/4 tsp sea salt or to taste
1 cup imported Italian cornmeal
4 Tbsp extra virgin olive oil
1/4 cup crumbled cheddar
cracked black pepper, to taste
2 Tbsp grated ParmesanMethod
Bring the water and 1 tsp salt to a boil in a heavy pot.
Very slowly whisk in the cornmeal. Do not let the water stop boiling.
When all of the cornmeal is in the pot, lower the heat to medium and begin stirring with a wooden spoon.
Cook, stirring frequently, for about 30 minutes, or until the polenta is quite thick and pulls away from the sides of the pan.
Stir in 1 Tbsp of the olive oil and the cheddar.
Scrape from the pot into a 9-inch square pan and let cool for at least 4 hours.
Cut into 3-inch squares, or slices.
Preheat the grill or broiler.
Combine the remaining olive oil, salt and pepper and generously coat the polenta slices on both sides with the oil.
Grill for about 2 minutes on each side or until heated through and seared.
Hamburger Soup
1 1/2 lb. hamburger
2 cups potatoes, cubed
3 medium carrots, diced
2 tbsp. parsley, minced
1 large bay leaf, crushed
1/8 tsp. garlic powder
1 tsp. Worcestershire sauce
3/4 cup diced celery
1 tbsp. sugar
2 cups tomato juice
1 1/2 qt. water
2 tsp. salt
3/4 cup dry soup mix (from the dry-pack cannery)
pepper to taste
Brown hamburger.
Mix all ingredients and simmer 1 1/2 to 2 hours, or simmer several hours in a crock pot. (Add 1 can cream of mushroom soup for a creamier texture.)
American Hamburger Soup
1 1/2 lb. hamburger
3/4 cup celery, diced
3/4 cup dry soup mix (from bulk food store)
2 cups potatoes, cubed
1 tbsp. sugar
3 medium carrots, diced
2 cups tomato juice
2 tbsp. parsley, minced
1 1/2 qt. water
1 bay leaf
2 tsp. salt
1/4 tsp. garlic powder
1 tbsp. Worcestershire sauce
pepper to taste
Brown hamburger. Mix all ingredients and simmer 1 1/2 to 2 hours

Oatmeal Bread (WHEAT)

Makes 2 loaves

1/2 cup warm water
2 tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, and 1 tbsp. vinegar or lemon juice)
1/3 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 tbsp. salt
1/2 tsp. baking soda
3 to 3 1/2 cups all-purpose flour

In small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oats and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.

Sift 2 cups flour, salt, and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean, greased bowl; cover with plastic wrap and allow to rise until double in size, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to sit 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in size. Bake at 350° to 375° for 45 to 50 minutes or until done. Remove from oven and from pans, and leave on wire rack to cool.

General Cooking Tips

Using Whole WHEAT Flour

  • Use wheat in recipes your family already likes.
  • Try wheat in desserts first—who can turn down a cookie?
  • You do not have to use 100 percent whole wheat. Using half white flour and half whole wheat flour gives excellent results.
  • Wheat flour is heavier than white flour and needs more leavening. In yeast breads, use more yeast or let it rise longer. In products leavened with baking powder, increase baking powder by 1 tsp. for every 3 cups of whole wheat flour. Recipes using baking soda do not need to be adjusted.
  • In baked products such as waffles and cakes which require eggs, separate the eggs and beat the whites until stiff, then fold in just before baking. For extra lightness, add an extra separated egg.
Using Leavening Agents

A year’s supply of dry yeast, baking powder, and baking soda are essential in preparing baked foods. At high altitudes, less leavening is needed.

Below is a recipe that can help you extend your yeast supply.Everlasting Yeast (also known as sourdough)

1 qt. warm potato water (Strain excess water after boiling potatoes; refrigerate water in air-tight container.)
½ yeast cake or ½ tbsp. dry yeast
1 tsp. salt
2 tbsp. sugar
2 cups white or whole wheat flour
Stir all ingredients together.
Place mixture in a warm place to rise until you are ready to use it for baking.
Leave 1 cup of everlasting yeast for a start for next time. Between uses, keep leftovers in a covered jar in the refrigerator until a few hours before you are ready to use them again.
For the next baking, add the same ingredients, except yeast, to the everlasting yeast start.
By saving some of the everlasting yeast each time you use it, you can keep yeast on hand indefinitely.

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