Food Storage recipes and stuff

sorry- I'm too lazy to separate these into different posts right now


RUBS- combine ingredients then store away from light and heat. Will keep for 6 months. Use as a seasoning or a cure.

BBQ University Rub (use 1-2 Tbsp per lb of meat)
2 T ground coriander
2 T sweet paprika
2 T coarse salt
4 t. ground cumin
4 t. dried thyme
2 t. garlic powder
¼ t. ground allspice
¼ t. freshly ground white pepper
¼ t. cayenne pepper

Cold Mountain Rub (use 1-2 T per pound of meat)
½ c. coarse salt
½ c sugar
½ c freshly ground black pepper
½ c. sweet paprika

4-3-2-1 Rub (Billy’s favorite) (use 1 T per lb of meat)
4 T sweet paprika
3 T. salt
2 T garlic powder
1 T. black pepper

Basic BBQ Rub (1 T per pound of meat)
¼ c coarse salt
¼ c dark brown sugar (packed)
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
½- 1 t. cayenne pepper
½ t celery seeds

SEASONINGS

Italian Seasoning (makes 1 cup)
4 Tbsp oregano leaves
4 Tbsp rosemary leaves
2 Tbsp ground marjoram
2 Tbsp basil leaves
2 Tbsp whole thyme
½ tsp rubbed sage
1 tsp. instant granulated garlic

Mix ingredients in blender. Store in jar and label. Shake before using.

Sausage Seasoning (makes 1 cup)
3 Tbsp ground rosemary
10 Tbsp ground sage
7 Tbsp salt
3 Tbsp plus 1 tsp. powdered marjoram
3 Tbsp plus 1 tsp powdered basil
3 Tbsp plus 1 tsp. cayenne
3 Tbsp plus 1 tsp. garlic salt

Optional (for more spice) ¼ to ½ tsp dried red pepper chiles, powdered

Mix ingredients well. Store in jar and label. Shake before using.



BREAD

Whole Wheat Bread (makes 4 loaves) (from Kathy Mitchell) (this version is designed to be mixed using a Bosch mixer)
6 cups very warm water
¾ c honey
¾ c oil
2 T. salt
Mix together
Add 4 c. flour (white wheat is best)
Add 3 T yeast
Add 8-12 more cups of flour gradually until it pulls away from the sides of the bowl
Add 2 more cups of flour (use 2 c. white flour to make the bread fluffier)
Mix for 8 minutes

Put in greased pans in warm oven (125 degrees?) for 40 minutes.
Turn oven to 350 and bake for 27 minutes until crust is golden brown.

Oatmeal Bread (makes 2 loaves)
½ c. warm water
2 T. active dry yeast
¾ c. boiling water
¾ c. rolled oats
1 c. buttermilk (or powdered milk buttermilk substitute)
1/3 c. vegetable oil
½ c honey or molasses
2 c. all-purpose flour
1 Tbsp salt
½ tsp baking soda
3 to 3 ½ c. all purpose flour

In small bowl, stir yeast into ½ c. warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ c water to boiling; stir in oatmeal and cook several minutes. Remove from heat add buttermilk, oil, and honey or molasses.

Sift flour, salt, and 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 bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.

Form into loaves and place in greased 8x4 bread pans. Cover and let rise until double in bulk. Bake at 350 to 375 for 45- 50 minutes or until done. Remove from oven and turn out to cool on wire rack.

Corn Bread (makes 1 loaf)
1 2/3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1 2/3 c. yellow cornmeal
2 eggs, beaten
1 2/3 c. milk
¼ c. margarine, melted

Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth batter. Stir in melted butter just until blended. Do not over stir. Pour into well buttered 9x5x3 loaf pan. Bake at 425 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out to cool.

Oatmeal Pancakes (makes 8-10 pancakes)
½ c. whole wheat flour
2 tsp. baking powder
¼ tsp salt
2 Tbsp sugar
1/3 c. nonfat powdered milk
2 eggs, separated
1 c. water
3 Tbsp vegetable oil
1 c. rolled oats

In medium bowl, combine flour, baking powder, salt, sugar and powdered milk; stire until well blended. In small bowl, beat egg whites until stiff; set aside. In large bowl combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. Use 2 Tbsp batter for small pancakes or ¼ c. for large pancakes. Top with applesauce, jam, or maple syrup.


Everlasting Yeast
1 quart warm potato water
½ yeast cake or ½ Tbsp dry yeast
1 tsp salt
2 Tbsp sugar
2 c. white or whole wheat flour

Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.

Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.

Egg Substitute (for use in baking)
Before starting recipe for cookies, cake, etc, combine:
1 tsp. unflavored gelatin
3 Tbsp cold water
2 Tbsp plus 1 tsp boiling water

This mixture will substitute for 1 egg in a recipe.

USING POWDERED MILK
You can make all of these milk products by using powdered milk. It uses your food storage and it will have fewer calories and less cholesterol.

Whole Milk
1 c. water
1/3 c powdered milk

Evaporated Milk
1 c. water
2/3 c. powdered milk

Whipped Evaporated Milk (makes 3 cups)
1 c. evaporated milk
2 Tbsp lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.

Condensed Milk
½ c. hot water
1 c. sugar
1 Tbsp butter
1 c. powdered milk

Blend thoroughly in blender. Can be stored in refrigerator or frozen.

Buttermilk or Sour Milk
1 c. water
½ c. powdered milk
1 Tbsp vinegar or lemon juice



Blender Whole Wheat Pancakes
¾ c. whole kernel wheat
2 eggs
2 t. baking powder
1? t. baking soda
1 c. milk or buttermilk
4 T. oil
1 t. salt
1 t honey

Blend wheat and milk on high for 4 minutes. Add other ingredients and blend for 1 minute. Bake on hot griddle.

DESSERTS

Fruit Crisp
Boiling water
3 c. dried apples, sweet cherries, peaches, or pears
2 T. lemon juice
1/3 c. raisins
1/3 c. flour
2 T. wheat germ
¾ c. brown sugar, firmly packed
1 t. cinnamon
1/3 c. butter or margarine
½ c. uncooked rolled oats

Pour boiling water over dried fruit to cover. Let stand to reconstitute about 30 minutes. Drain. Generously butter and 8x8 pan. Place reconstituted dried fruit in prepared pan. Sprinkle lemon juice and raisins over fruit. In a med bowl, blend flour, wheat germ, brown sugar, cinnamon and butter until crumbly. Toss with rolled oats. Sprinkle flour/oat mixture evenly over fruit in pan. Bake at 375 for 25 to 30 minutes until golden brown. Serve warm with vanilla ice cream or whipped cream.

No Bake Cookies (makes1 doz) (Dionne Burton)
¼ c. margarine
½ c. milk
2 c. sugar
1 tsp vanilla
½ c. peanut butter
3 c. quick cooking instant oats

Mix together margarine, milk, and sugar. Boil for one minute. Add remaining ingredients and mix. Drop by spoonfuls on wax paper and let cool.

Oatmeal Bar Cookies (makes 2 doz squares)
½ c. margarine
½. c. sugar
½ c. brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp vanilla
1 egg, beaten
1 ¼ c. flour
1 c. oats

Combine ingredients well. Pour into 9x13 pan. Bake 20-30 minutes at 350. Optional: add butterscotch chips, chocolate chips, or raisins.

No Bake Chocolate Cookies
2 c. sugar
½ c milk
½ c. margarine
3 Tbsp cocoa
1/8 tsp. salt
3 c. quick cooking oatmeal
½ c. chopped nuts
1 c. coconut
1 tsp vanilla

Bring to boil first 5 ingredients, stirring constantly. Remove from heat. Add remaining ingredients. Stir well. Drop by teaspoonfuls onto waxed paper. Let set.

No Bake Butter Balls (makes 3 doz)
2/3 c. margarine
¾ c. sugar
1 Tbsp. water
½ tsp vanilla
2 c. oatmeal

Beat margarine until creamy; add sugar and beat well. Add remaining ingredients and blend well. Chill. Shape into small balls. Roll in chopped nuts, colored sugar, chocolate shots or coconut. Decorate with gumdrops, candied cherries, chocolate pieces, cinnamon candies, or pecan halves. Store in refrigerator. For a chocolate version, add 3 Tbsp cocoa to dough.


Popped Wheat Treats
Boil whole wheat until kernels are plump, tender and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.

In a heavy kettle, heat vegetable oil to 360. Put small amount of wheat (about 1 ½ c.) in a ware basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.
Variations: Season with salt, seasoned salt, garlic, bbq salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.


Tortillas
1 c. corn meal
1 c. flour
½ tsp salt
¼ c. powdered milk
1 egg
Mix with water to make a very thin batter and fry on grill. (might want to spread it out a little)