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kappydell

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  1. Yep, I have one of those checkered cookboks in my collection. They are American classics. The New Settlement cookbook is wonderful for the German specialities too, expecially the older versions. Kuchen, Scnecken, Sauerbraten, and one of my favorites because it holds up in a slow cooker where noodles will not....spaetzle! Now I will dream about food all night, LOL.
  2. Canned veggies must have certainly been one of the original "convenience foods" especially in the dead of winter when the snow was 3 feet deep over the garden. When I was wondering "what would grandma do?" to for an emergency food pantry I went searching for recipes specifically for canned vegetables. Here are some of the ones I found that are more than simply "open, heat & eat" to help chase away food storage blahs. Canned vegetables are good long term storage items, lasting for years without electricity. Here are some old and new ways to use canned foods in food storage meals. PICKLED RED BEETS (FROM CANNED BEETS) 1 gal. canned red beets 3 c. sugar 3 c. beet juice 1 1/3 c. 5% vinegar Drain beets. Mix beet juice, sugar and vinegar in pot; bring to boil. Boil 5 minutes. Add red beets to water mixture and bring to boil. Boil 5 minutes. Put into jars. Put into ice box. Ready to eat after 10 days. SUMMER BEET SALAD 2 (15 oz.) cans julienne beets 1/2 large red onion, thinly sliced juice of 1 lemon 2 tbsp. olive oil 1/2 tsp. coarse-grind black pepper Drain beets well. Add thinly-sliced onions. Add lemon juice, olive oil and black pepper. Mix well. It is best if made the day before so flavors will blend. Refrigerate until ready to serve. Serves 8 as a side dish. CANNED CARROTS Drain & rinse canned vegetables to reduce sodium (salt) Use drained liquid in gravy, soup, or sauce. • Boost nutrition by adding chopped up carrots to marinara sauce or mashed potatoes. • Try adding carrots to soups, stews, chilis, stir fries and casseroles. • Sprinkle canned carrots with cinnamon for a sweet taste or curry powder for a spicy kick! • Heat them up in the microwave or sauté them on the stove with butter, garlic and herbs. GLAZED CARROTS SIX WAYS 1 (14oz) can of carrots, drained (reserve liquid) 1 tbsp butter or oil Choose your glaze! 1. Honey Mustard Glaze: 2 tbsp honey or brown sugar + 1 tbsp Dijon mustard 2. Warm Apple Glaze: 2 tbsp applesauce or juice + 1 tbsp maple syrup + 1/4 tsp cinnamon 3. Maple Cinnamon Glaze: 2 tbsp maple syrup + 2 tbsp vinegar + 1/4 tsp cinnamon 4. Sweet Citrus Glaze: 1 tbsp lemon or orange juice + 1 tbsp maple syrup or brown sugar 5. Orange Spiced Glaze: 2 tbsp orange juice + 1 tbsp sugar + pinch cayenne pepper 6. Hawaiian Style Glaze: 2 tbsp crushed pineapple + 1 tbsp sugar + 2 tsp soy sauce Stovetop: In a small saucepan ove r medium-high heat, combine 1 tbsp butter or oil with your choice or glazing ingredients. Cook, stirring frequently, until mixture begins to bubble. Add carrots and stir to coat. If needed, add 1- 2 tbsp of the reserved carrot liquid to thin the sauce. Cook, stirring constantly, until carrots are heated through. Add salt and pepper to taste. Serve warm. Microwave: In a microwave-safe bowl, combine 1 tbsp butter or oil with your choice of glazing ingredients. Microwave for 1-2 minutes on high, or until mixture starts to bubble. Add carrots and stir to coat. If necessary, add 1-2 Tablespoons of reserved carrot liquid to thin the sauce. Cook for 1 more minute or until heated through. Add salt and pepper to taste. Serve warm. FRITO CORN SALAD 2 (16 oz. ea.) cans whole kernel corn, drained 1/3 cup mayonnaise 1 cup shredded cheese 1/4 cup chopped green pepper 1/4 cup Chopped red onion 1 1/2 cups slightly crushed Chili Cheese Flavored ` Fritos corn chips Mix first 5 ingredients together and refrigerate. Add 1 cup Fritos before serving and garnish with remaining 1/2 cup chips. Recipe can be easily doubled or tripled. CORN AND BLACK BEAN SALAD 2 15 oz cans whole kernel corn 2 15 oz cans black beans 2 avocados, diced juice of two limes 1/8 - 1/4 cup of finely diced red onion 3/4 of a 16 oz jar salsa (spiciness is up to you) 1 8 oz block of Pepper Jack cheese, grated Rinse corn and black beans well and pour into a medium sized bowl. Dice avocados and add to mixture. Cut limes in half and squeeze on top of avocados. Add onion, salsa and Pepper Jack cheese. Mix well. Refrigerate until ready to eat. This salad improves with time as the flavors blend. CANNED GREENS Tips! Add spinach to your scrambled eggs for an extra boost of vitamin C at breakfast! Boost nutrition by adding spinach to packaged foods like Macaroni & Cheese or Riceroni Add canned spinach to soups, stews and casseroles. Add it to lasagna and pasta sauces. Season a can of drained spinach with 1 teaspoon of garlic powder and 1 teaspoon of italian seasoning and serve on top of frozen pizza! Add canned spinach to mashed potatoes to vary your vegetable intake. CREAMED SPINACH 2 tbsp butter or oil 1 cup low fat or non fat milk 2 tbsp flour 1/2 tsp salt 2 tsp garlic powder 1/4 tsp pepper 1 (14oz) can spinach, drained & rinsed In a small saucepan, heat butter or oil over medium heat. Add flour and cook, whisking until smooth. Add milk, garlic powder, salt and pepper. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Stir spinach into saucepan and cook to heat through. Serve warm. CREAMED PEAS USING CANNED PEAS It may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper. Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Servings: 4 people 15 ounces canned peas, do not drain 2 Tablespoons butter 2 Tablespoons flour 1/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper Heat undrained peas in a small saucepan. Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper. In a second small saucepan; melt butter. Add flour and whisk for 30 seconds. Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper. Add milk to the butter mixture, stirring over medium heat until thickened. Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper. Pour the mixture into the peas, and continue to cook until thickened to your desired consistency. Add salt and black pepper, and stir before serving. Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper. Notes This is Mom's version of creamed peas. While it uses canned peas, I also love my other version that uses frozen peas. You can find that recipe here. Be sure to leave the peas undrained; you'll need the juice for the recipe. I use two small saucepans for this recipe, while my mom uses a skillet instead. You can use whatever is readily available. This makes enough for 2-4 people, so double or triple up the recipe if needed. Be sure to season with salt and black pepper. EASY BACON PEA SALAD - A Pea Salad Recipe With Egg and Bacon The simple mixture of peas, bacon, shredded cheddar cheese, hard boiled eggs and mayonnaise marries together into the perfect summertime salad fit for any picnic or family get-together. Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Servings: 8 people 15 ounces canned peas, drained 3 hard boiled eggs, chopped 1/4 cup minced onion 2/3 cup shredded cheddar cheese 2/3 cup bacon, fried and chopped 1/2 cup mayonnaise 1/4 teaspoon salt 1/8 teaspoon black pepper Prep your ingredients, including frying and chopping bacon, draining peas, shredding cheese and chopping onion. Easy Bacon Pea Salad is absolute perfection. The simple mixture of peas, bacon, shredded cheddar cheese, hard boiled eggs and mayonnaise marries together into the perfect summertime salad fit for any picnic or family get-together. Combine all ingredients in a bowl and mix gently. Refrigerate until ready to serve. DRESSED UP MAC & CHEESE 1 box macaroni & cheese 1 (6oz) can chicken or tuna, drained 1/4 cup low fat or fat free milk 1 (15oz) can peas, drained & rinsed Black pepper to taste 1/2 tsp garlic powder (optional) Directions: 1. Cook pasta according to instructions on package. Drain and return to saucepan. 2. Add milk and contents of sauce packet to pan. Mix well and add chicken and peas. 3. Season with black pepper. Serve hot. PUMPKIN FRITTERS 2 c. pumpkin puree 1 c. flour 1 tsp. vanilla 1/2 tsp. salt 3 eggs 2/3 c. sugar 1 tsp. nutmeg In a heavy skillet, heat 1/4 inch butter until hot. Drop mixture by tablespoons and cook until browned on both sides. Powder with confectioners' sugar. MOTHER'S VEGETABLE SALAD 2 medium cans mixed vegetables 1 small onion, chopped 1 green pepper, chopped 4 sticks of celery, chopped 1 C sugar 1/2 C wine vinegar 1/4 C oil Drain veggies and mix with onion, green pepper and celery. Mix sugar, wine vinegar and oil together and pour over veggies. Refrigerate overnight before serving. Can substitute yellow beans, green beans, lima beans or kidney beans for mixed vegetables CHEESE AND VEGETABLE SOUP 1 qt. water 4 cubes chicken bouillon 1 c. diced onion 1 c. diced celery 2 1/2 c. diced potatoes 1 c. diced carrots 1 (20 oz.) bag frozen mixed vegetables 2 cans cream of chicken soup 1 lb. Velveeta cheese Mix first 4 ingredients and cook for 20 minutes. Add diced potatoes and carrots. Add bag of frozen vegetables. Cook covered 20 minutes. Add 2 cans cream of chicken soup. Add Velveeta. Simmer until cheese is melted. VEG-ALL CASSEROLE (Any Mixed Vegetables) 2 cans Vegal (drained) 1 c. mayonnaise 1 c. chopped onions 1 c. grated cheese 1 can sliced water chestnuts 1 can English peas Salt and pepper Mix all in a large bowl. Put in long baking dish and top with crackers. Melt and pour over 1 stick of butter. Bake 45 minutes at 350 degrees. TEX MEX BREAKFAST SKILLET 1 tbsp oil black pepper to taste 2 (14.5oz) can potatoes, drained & cut into bite sized pieces 1/2 cup cheese 4 eggs 1/4 cup salsa 1/4 cup milk or water 1/2 cup crumbled tortilla chips (optional) 1/4 tsp salt 1 tbsp fresh chopped cilantro (optional) Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes. Beat eggs, milk, salt, and pepper in medium bowl until blended. Reduce heat to medium. Pour eggs over potatoes in skillet. As eggs begin to set, gently pull eggs from the sides and flip over. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Sprinkle with cheese, removed from heat. Cover pan. Let stand until cheese is melted, about 2-3 minutes. Top with salsa, chips and cilantro, if desired. NO COOK POTATO SALAD 2 (14.5oz) cans potatoes, drained & rinsed 1/4 cup diced red onion 1/2 cup mayonnaise 1/4 cup diced green pepper 1/4 cup sweet pickle relish 3 diced hard boiled eggs 2 tbsp mustard salt and pepper to taste 1/2 cup diced celery paprika (garnish) Cube potatoes and add to a large bowl. Add all remaining ingredients (except paprika) and stir to mix well. Garnish with paprika. Refrigerate until ready to serve. GARLICKY OVEN ROASTED POTATOES 2 (14.5oz) can of potatoes, drained & rinsed 1 tsp garlic powder 1 stick of butter, sliced into tbsp size pieces salt and pepper to taste Preheat oven to 325F and place the butter slices in a nonstick 13x9 baking pan. Place the pan on the center rack of the oven until the butter is melted. Remove from the oven and add the garlic powder. Mix well. Add the drained potatoes and roll to grease the potatoes completely with the garlic butter. Sprinkle with salt and pepper. Roast for about 25-30 minutes or until tops are a light golden brown. Flip potatoes and roast for another 25-30 minutes or until they are golden brown and the outsides are a bit crusty. POTATO SALAD 2 WAYS Serves 8 Prep time 15 min. 1 can (28 oz.) OR 2 cans (14.5 oz. each) Diced 1/2 cup chopped celery New Potatoes, well drained 2 green onions, sliced 1/2 cup shredded carrot or diced red bell pepper, opt 1/2 cup mayonnaise 1 Tbsp. Dijon mustard 1 tsp. dried dill Freshly ground black pepper, to taste 2 hard cooked eggs, peeled and sliced Combine potatoes, celery, green onions and carrot, if desired, in a large bowl. Combine mayonnaise, mustard, dill and pepper in a small bowl; add to potato mixture and gently toss. Cover and refrigerate at least 1 hour. Just before serving, gently stir in eggs. VARIATION: For a mayo-free salad, prepare recipe as directed, except omit the mayonnaise and mustard. Combine 1/2 cup bottled honey mustard dressing and 4 teaspoons cider vinegar with the dill and black pepper. Toss with potato mixture and chill at least 1 hour before serving. NOTE: Recipe can be doubled. SHREDDED MEAT AND MUSHROOM RAGU 2 cups canned mushrooms 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1 pint canned boneless meat 4 cups thinly sliced cremini mushrooms 2 cups thinly sliced onion (about 1 medium) 1 tablespoon tomato paste 1 teaspoon chopped fresh thyme 4 garlic cloves, crushed 1 cup dry red wine 1 TB flour or more 1 cup fat-free, less-sodium beef broth Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside. Drain meat, saving liquid. Shred meat in large skillet. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth reserving 1/4 cup; bring to a boil. Add meat to pan; heat through. Stir in remaining 1/4 teaspoon salt. Mix flour with reserved 1/4 c liquid, stir into meat mixture to thickeServe over pasta or cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze. Makes 4 1/2 cups or six 3/4 cup servings. Many folks I know forget about canned vegetables as a dietary item, thinking that frozen or fresh are superior. This is not necessarily so, as frozen vegetables are also "processed" and also have the disadvangate of requiring electricity to store and water to heat or cook. Fresh vegetables in the stores are who knows how old, whereas many canned vegetables are canned immediately upon picking by the processors and, of course have the advantage of not requiring power to make them ready to eat or to store. Plus yoiu get the advantage of not needing additional water to reconstitute, or heat for consumption. If you save the liquid from the cans you have a ready made "veggie broth" to start soups or gravies, or sauces with. Jest saying...you might want to consider canned vegetables and their role in a storage pantry.
  3. Dollare Tree might be Dollar and a half tree now, but it still has items cheap that are quite useful for preps. I stocked up on reading glasses thanks to the tip on Mrs S about Dollar Tree having them. I'm hard on spectacles, and NEED multiples. I used to love their screw-top plastic storage cannisters that came in 1, 2, 3, and 4 quart sizes. They have ergononic built in handles and keep the crawlies out of things stored therein. Being a softer plastic they can take harder bumps than those clear ones sold at Wally world for around $5 each. So I was very unhappy to not find them anymore at either of my local dollar tree stores. (How DARE they?!) Discovery: Dollar Tree will sell mail order via the internet. The only catch is that you often have to order in case lots, but the price remains $1.50 petr item, so the only down side to case lots is shipping and a place to put the extras. I got my 3 quart storage jars for $30 for a case of 24. Oh Boy! There are quite a few items online not available at my stores, so it was worth the stop to check out their online store. Especially for things I use a lot of, like those jars....or doggie squeaky toys....or melamine dishes (unbreakable for us klutzes). Cooking tools...cheap table ware, cleaning supplies, toys for the kiddos....well, you get the picture. So if you are not doing anything once in a while go check out Dollar Tree online. Im soooo glad I did.
  4. That looks soooo good! I love Asian food of any kind, but it does not agree with Mary. I imagine her rolled steak started out as rouladen, as her mother was an excellent German cook, but due to dietary restrictions she tweaked it to make is something her family would more easily eat. She used chopped onions and bacon as a filling. All the other family members liked that combo best. Then the stuffing thing started, which even those on a low fat diet could eat. Sooo I learned stuffing. I personally think wild rice would be good too, but its kinda expensive right now. Another thing Marys mom was was a "country" cook. Boiled tongue, gizzards in gravy, liver, oxtails, home-stuffed sausage, creamed kohlrabi, and home made kraut....all that old timey stuff was well known to her. We have her recipes and they are great. (Mary says no brains though....her father ate them but she never got past the yuck factor. Kinda like me and limburger cheese, LOL.)
  5. I have canned on a hot plate about 15 (?) years ago when the stove in my rental unit started acting wierd. So I cooked EVERYTHING in the micro except canning, which I did on a hot plate I got at St Vincent DePaul for $5. It actually worked well, I just had to balance the canner so the burner was in the center. It got hot under there, so I put a large heavy wood cutting board (plywood would do) under the hot plate (a single electric burner) to protect the counter top. It took longer than on a stove to bring the pressure up, but once it was up it worked just fine. If you can get one with a larger burner the canner should sit on it better. ( I also used an electric skillet to brown the meats before canning them, and even baked in it, so I did not use the wonky stove at all, LOL.)
  6. The 1st was "payday" and we did our power shopping. Whew! With prices the way they are we have cut back on some purchases, but when you hear of pending shortages looming on certain items, you still end up trying to squeeze them in. Today we bought little meat, as our freezers are pretty full with chicken, pork and mostly beef. We just replaced what we had used the month before to keep our supply even. We get Tyson bulk chicken packages, still 69 cents a pound in a 10 pound pack of drumsticks or thighs, both of which are favorites (we are dark meat lovers). A little homemade shake and bake along with cookie sheet roasted potatoes alonside and these two older babes are content! Picked up the last two spiral sliced Same Club hams at the "old" price, and we will dissect & pack those too. We like a little ham with our morning omelets, or our grilled cheese, so a little goes a long way. Of course we sometimes splurge on scalloped potatoes & ham, too. Lately we have revised our cooking techniques to allow for less tender meats. (Not to mention our older, weaker teeth...with implants going for $1000 each not including the extraction of our worn broken teeth, means we are not going to have implants any time soon. Not even dentures, as our insurances do not cover those. We have to save up.) But that is not all bad...ultra tender, slowcooked and/or braised stews, pot roasts, and even steaks are a new treat for us. Time we have, teeth we do not. LOL. Mary showed me the other day how her mother would stuff thin cut round steaks, roll them up and braise them. They cook quite fast and stretch the meat, but are so festive they were relished by both of us. We have had stuffed steaks, I did a pork tenderloin (butterflying it flat, then rolling and stuffing...wow!) and even some of those bulk chicken breasts. I have plans to do the ham & swiss stuffed breasts soon - cant recall what fancy name they go by but they sould great, alongside some fresh picked broccoli spears. The yellow squash are bearing heavily, which is a good thing since vine borers are bad here and we are expecting them to show up as a matter of course. We just want to get as much produce as we can before the vines are killed and we have to put in something else. The diatomaceous earth did not help much as our recent almost daily rains keep washing it away. Maybe in a less wet year. But not this year. Our cucumbers in the green house are climbing exuberantly up the wall, across the ceinling and down the other side. Cucumbers are starting to show up, the biggest are around 4 inches long so far. Picking will be "interesting" since we do not intent to use a machete to get into the patch. We are stocking up on first aid for scrapes (those cucumber vines are rough mothers!) Ditto for the ripening blackberries...very spiny, they are .... I will be suiting up in long sleeves and trousers before entering. Peaches are ripe now there are fruit stands EVERYWHERE. I might can some if prices are decent. All the mama cats and kittens are present and accounted for...in the house. With temps over 90 degrees most days we do not want those little wigglers to die from heat. So there are now (brace yourself) 15 of them in three different stages of growth. We are already locating humane societies....we cant handle another 15 on top of our usual clowder of cats. No mice - or snakes - live here though. We handle them often so they will be human-friendly; plus we are getting our males fixed one by one as finances allow. Enough cats for now.
  7. We got many complements on our repainted white with pine green trim house - it had been gray. My husband and I were renting and the landlord liked it a lot (and voluntarily paid for the paint & brushes before we asked!) The white was traditional and the green looked nicely outdoorsy. We were trying not to get too gender-ized (is that a word???) with colors.
  8. FINALLY we got some rain. All the critters have cabin fever, and the cat we have been asking "when are you going to have those babies" , true to form, waited for a storm to have them. Wow, when her mommy hormones kicked in they did so big time. She keeps trying to steal other little ones to put in with her own. The babies are not complaining, but the moms don't like it one bit, LOL. Yesterday, we were told it was going to storm any minute. Nothing. So we put a welded wire fencing trellis up the greenhouse wall, to the apex of the top, then straight down, makiung a two compartment greenhouse for the climbers to to their thing and still get inside to pick. The extra roof support is nice, too. We were channeling "homestead rescue" scrounging up parts from our various 'junque' piles of saved extra stuff from other projects. We were so proud we did not have to spend one-red-cent! Lots of sweat equity rhough! Today we woke up very stiff and sore from all that extra work, then had to swearch to find where the abovementioned mama had birthed her babies during the night. She was safely esconced in the bathtub in a nice fleece lined tote. The small dog we call mega mama (she is fixed but will mother any species, any time) is having a high old time checking on them every chance she gets. She peeks in and wags her tail like crazy. When they start running around she watches over them solicitously. Then it started raining. on and off, ov er and over, from gully washer to sunshine. I went to choir practice (learning the old latin hymns is fun, I can even translate many of the worlds so I know what we are singing. Today our alto singer (its a teensy choir) said she would be gone for an upcoming service, so I learned the alto (I usually sing a fairly high soprano) much to the directors surprise, quickly. I think they forgot I read music. It sure sounded nice, one of my old favorite childhood hymns (yes I am THAT old that I learned latin, LOL). On the way home I got sidesqiped by a college kid changing lanes. He was apologetic, we made police report. While we waited for police we chatted, and he was kind of upset that he had struck a disabled little old lady coming from choir practice. I felt grandmotherly...not sure I liked it though. Fortunately damage was minimal, cosmetic only. But we had not even paid the first payment on the car!! Nobody can say our days are boring. Mostly kinda like this.... LOL..The running around part, but more frenetic than frightened.
  9. We are still mourning our beloved truck. It broke down, would not jump start. Towed (under warranty) to dealer, new battery put it. It ran ONE DAY then died again. Dealer told us it needs a new generator. Problem is, Dodge is not making them right now. There are three trucks on lot ahead of us waiting on generators. "Maybe in six months" tney told us. We cant afford to make car payments on a vehicle we cant use, so we traded it for a Jeep compass. The car payments dropped, insurance dropped, it is cheaper to feed. But we mourn our truck. We loved it. Oh well. The summer squash are coming on thick now; we pick about a gallon every other day of 6 inchers. I am dehydrating some, but some of our friends love yellow squash so we are sharing, too. I can take it or leave it, same as zucchini, but it is a good prolific crop so we put them in. The potatoes are blooming already, and we have hilled them once already. The corn is 4 feet high, and the cucumbers and beans are blooming. We are powdering for hormworms and powdering with DE for vine borers, to maximize the crops as long as the summer heat lets them live. When it gets really hot, only the tomatoes & peppers in the greenhouse survive, along with the sweet potatoes and okra outside the greenhouses. We shall see how the herbs hold out. Hopefully the walking onions I put in will yield nicely, too. But for now the garden is positively beautiful. Here's hoping for good yields for preserving, since we do not know what the future will hold food wise. We have added 2 blueberry bushes to the garden enclosure, and the apple trees bloomed nicely. They are only 2 years old, so we dont expect much from them yet, but it is good to see them healthy. The muscadines are still young, as is the elderberry bush I brought from Wis. The only fruit we will probably get this year will be wild blackberries. Prices are sure crazy.
  10. Somebody had a good engineering mind to make that one...
  11. My sister and I are trying to write up the family stories...how my great-great grandfather worked in the lead mines in Wisdonsin, how one great aunt became depressed during menopause and what happened to her, how my other granparents got their farm in a 3-way swap for their in-town brick house...to a duplex...to a farm....how my grandfather had 3 wives, one of which we suspect (but cant confirm yet) was a Native American named Lucy Lightfoot from Minnesota; and such things as are not on census rolls. We want to pass it along to her children who have an interest in such family trivia. I wish there was a website for inserting this info in case anyone goes looking for it, before it is lost forever. Family histories are the coolest! Time to go digging in Minnesota.
  12. I did not ask her to drop the meds - yet - but just told her I was thinking about adding 1 clove garlic a day to my menu to see if it wouild help my cholesterol. I asked if it would hurt & she said it would not. ( From what I have found on the research sites, the only time garlic harmed someone was when they were taking the capsules, and quite a few of them. No reactions reported on a single clove of garlic a day but some stomach issues were reported when 3X a day or more.)
  13. Definnitely, Mom, I love to get those froxen veggies on sale and dehydrate them, too. Cant beat it for convenience! I have the oxy absorbers, so I use them, but as humid as ity is here I will have to buy some small dessicant inserts (rechargeable, of course!). The zucchini turned out great BTW, except for Mary's asking "what are you dehydrating now??" She does not like yellow squash. I baked her some homemade bread instead.
  14. I"m starting to dehydrate yellow squash now, and I can use these recipes for any summer squash.. I like dehydrator better than canning, to be honest, as it does not heat up the kitchen, I do not need to have a bushel of it to justify breakikng out the dehydrator, it is quieter (I can do it overnight as I sleep) and the finished product does not take up much room in the jars. Just throw in an oxy absorber and put on a good canning lid and you are done! The only down side is that you need electricity whereas you can run a canner over a fire if needed. So I keep in practice canning, too, but this is still my current favorite preservation technique. From my recipe compilation: DEHYDRATING ZUCCHINI (AND OTHER SUMMER SQUASH) Preparation Wash and seed zucchini. Cut in 3/8 inch slices, dice 1/4th inch, or shred zucchini. Throw away the ends. Blanching Steam for 3 minutes, or water blanch for 4 minutes. Plunge into ice water to stop the cooking. Drain well, even dry with paper towels if desired. Some sources say blanching is not needed, but without it my zucchini turns an unappetizing brown color. The American Harvest cookbook says to steam it if you plan to rehydrate it for use. Dehydrating Arrange on dehydrator trays, pieces not touching. Grated should be very thinly spread on a fruit leather tray. Try for only 1 layer thick, but touching will be a problem, so try to spread as well as you can. Set dehydrator between 125 and 135 degrees F. Dry between 5-11 hours. It will be brittle when fully dried. Rehydrating Place in a container, and pour in an equal amount of water or other liquid. Soaking time depends on size and thickness of the pieces – anywhere from 10 minutes to 2 hours. Do not soak longer than 2 hours to avoid bacteria growth. Hot or boiling water will speed things up, but partially cook the zucchini so use it judiciously. Uses Use shreds in baking or in soups; dices in soups or casseroles, slices in casseroles. See recipe section. You can reconsatitute and use in any recipe wherever crispness is not required in the vegetables. DEHYDRATED ZUCCHINI PINEAPPLE This isn’t so much a recipe, but a process. The amounts aren’t really important, but here is what you need: Pineapple juice zucchini- peeled, de-seeded and cut into cubes (big is okay, they reduce a lot while cooking and dehydrating) powdered sugar corn/tapioca starch a dehydrator- Place the pineapple juice in a large pot. You want enough to fill the pot and cover the zucchini that you will be boiling. Add the zucchini and bring to a boil. Reduce heat to medium and allow to simmer until the zucchini is soft and translucent. It should look like pineapple. Scoop out the zucchini using a slotted spoon and allow them to drain a bit in a colander. Place the zucchini pieces in your dehydrator at about 130 degrees. It will take about 18 hours for the zucchini to dry completely. Once the zucchini is dry, place a couple tablespoons of powdered sugar and corn/tapioca starch in a bag with the dried zucchini and toss to cover. Note: I use the remaining pineapple juice again to simmer another batch of zucchini. Twice was all I could get before the juice was pretty much syrup. And I stuffed the pot almost overflowing with zucchini both times. HOW TO USE IT ZUCCHINI CASSEROLE 3 cups zucchini, chopped med fine (no need to remove skin)* 2 cups carrots, chopped medium fine 1/2 cup onion, diced 1 can Cream Of Chicken soup 1/2 cup sour cream 1/2 cup shredded cheddar cheese 6 tbsp. vegetable oil 1 box chicken flavor Stove Top Stuffing mix Combine all ingredients in a large bowl. (Stuffing mix and seasoning are added dry.) Transfer into baking dish sprayed with non stick cooking spray. Bake at 350°F for 35-45 minutes. *may substitute reconstituted dehydrated zucchini Submitted by: d. erin STIR - FRY VEGETABLES 2 strips bacon 1/2 c. chopped celery 1/4 c. chopped onion 1/2 c. green pepper, cut in strips 1/4 head cabbage, shredded 1/2 zucchini, cut small (reconstituted OK) Several fresh mushrooms, sliced 1/2 c. chopped fresh broccoli Optional may also add cauliflower, pea pods, beans or carrots Cut bacon, fry in frying pan, drain bacon. Add celery, onion, green pepper to grease and cook 2 minutes, stir frequently. Add remaining vegetables. Stir, cover and cook 2 minutes. Vegetables should be crunchy. Serve hot. VEGETABLE LASAGNE 1/2 lb. lasagne noodles 6 med. tomatoes, cut 1 c. shredded carrot 1/2 c. chopped onion (reconsatituted) 2 tsp. basil 1 clove garlic, minced 2 c. shredded Mozzarella cheese 16 oz. Ricotta cheese 1/4 c. chopped parsley 20 oz. frozen chopped spinach, thawed, well drained (or you can use reconstituted dry spinach) 3 c. chopped zucchini (or reconstituted dry) 2 c. sliced fresh mushrooms (reconstituted dry) 1/2 c. grated Parmesan cheese Prepare noodles according to package; drain. In food processor or blender, process tomatoes. In large saucepan combine tomatoes, carrots, onions, and seasonings. Bring to boil, reduce heat, simmer 20 minutes. Spread 3/4 cup tomato sauce evenly in 13 x 9 inch dish. In bowl, combine Ricotta and parsley. Layer 1/3 each lasagne, sauce, spinach, zucchini, mushrooms, Ricotta mixture, Mozzarella and Parmesan cheese. Repeat layers. Cover, bake at 350 degrees for 45 minutes. Let stand 5 minutes before cutting. ZITI AND VEGETABLE 1 tbsp. vegetable oil 1 c. thinly sliced carrots 1 c. sliced onions 1 c. sliced zucchini 1 c. sliced mushrooms 1 c. broccoli florets 4 oz. Muenster cheese, shredded, divided 1 c. tomato juice 1 c. cooked whole wheat ziti macaroni 1 tsp. chopped fresh basil 1 tsp. Italian (flat-leaf) parsley Dash pepper In 10 inch skillet or a wok heat oil; add carrots and cook, stirring quickly and frequently, until carrots are tender, 1-2 minutes. Add onions, zucchini, mushrooms and broccoli; continue stir-frying until vegetables are tender-crisp. Remove skillet (or wok) from heat and stir in 2 ounces cheese, the tomato juice, ziti, basil, parsley and pepper. Preheat oven to 350 degrees. Transfer macaroni mixture to 2 quart casserole and sprinkle with remaining 2 ounces cheese. Bake until cheese is melted and mixture is bubbly, about 20 minutes. Makes 2 servings. Reconstituted dehydrated vegetables may be used in lieu of fresh if desired. ZUCCHINI CASSEROLE 1 med. zucchini, diced into sm. pieces 1 med. onion, chopped (or reconstituted dried zucchini) 1 1/2 c. shredded cheddar cheese 1/2 tsp. salt 1 tsp. oregano 3 eggs, beaten 1/2 c. oil 1 1/2 c. Bisquick Grease a 2-quart casserole dish. Mix zucchini, onion, cheese, salt, and oregano. Add eggs and oil and mix well. Add Bisquick and mix. Bake at 350 degrees fro 45 minutes or until golden brown. Serves 4-5. Great recipe when wondering how to eat all that zucchini! CHOOSE A FRUIT OR VEGETABLE QUICK BREAD 1 c. flour 1/2 c. whole wheat flour 1/3 c. quick cooking oats 1 tsp. salt 1/2 c. butter 1/2 c. sugar 2 eggs 2 tbsp. milk 1 tsp. vanilla 1 to 2 tsp. cinnamon 1 c. finely shredded zucchini, carrots, pears or peaches* 1/2 c. chopped nuts Combine first 4 ingredients and set aside. Beat butter until fluffy. Add sugar, eggs, milk, vanilla and cinnamon. Add fruit or vegetables. Add flour mixture, 1/3 at a time until combined. Add nuts. Bake in 5 1/2 cup ring mold or 8 x 4 x 2 inch loaf pan at 350 degrees for 35 to 40 minutes for ring mold; 55 to 60 minutes for loaf pan, or until they test done. *may substitute reconstituted dehydrated produce for fresh in this dish Ratatouille a dish comprised of onions, squash, zucchini, black olives, Italian herbs, tomatoes. Dehydrated produce can be reconstituted and simmered to make this, too. ITALIAN ZUCCHINI CASSEROLE serves 4 2 cups boiling water 2 cups dried zucchini 1 medium onion thinly sliced 2 Tablespoons butter 1 cup fresh or canned tomato Salt and pepper 1/2 cup cheese Pour boiling water over dried zucchini slices. Let Soak 1 to 2 hours. Drain. Cook onion slices in butter or margarine until transparent. Add drained zucchini slices. Cook and stir 5 minutes. Add tomatoes or sweet peppers and season to taste with salt and pepper. Pour into casserole and top with grated cheese. Bake in 350*F oven 25 to 30 minutes, until lightly browned. PINEAPPLE ZUCCHINI CHIPS 1/4 cup of lemon juice 3/4 cup of sugar 12-oz of pineapple juice which is equal 4 cups of zucchini that is peeled and sliced to 2 6oz cans of juice into 1/4-inch pieces You will need to put the lemon and pineapple juice into a 2 qt sauce pan with the sugar. You will need to bring to full oil on high heat then reduce the heat and the pieces of zucchini. As it cooks you will want to mash it all into a liquid and boil for at least 15 minutes or until the zucchini turns to an olive green color. You will need to strain the mixture when done. Once it has cooled, you will need to put it out on the sheet so that it can be dried at 135 degrees F. for at least 3 to a total of 5 hours. Break apart for chips. I cant wait to get started!
  15. Storms are predicted for this afternoon, so this morning Mary & I went out to do routine garden check & any maintenance work. She cut a piece of the old chicken wire fencing that we kept when we put up the new fancier fence, and I picked out the vineas that had grown thru it while it was on the storage pile (we always check there for recycle-able bits & pieces like good homesteaders. Especially now with prices going nuts and resupply issues, we are glad we developed that habit.) We have to hide our junque pile though, some of the city folk moving out here do not appreciate our recycle pile....yet.) We made a 5 foot tall trellis/fence to fit along one side of the greenhouse, and erected it inside, next to the cucumber vinesa that are sending out climbing twiners, looking for something to climb. We started them up it. It will only take a minute longer to check on them daily, to keep them growing up instead of out. We have teensy cucumbers showing, I am already drooling over the thought of fresh fridge pickles. i also picked about 2 quarts of 32 inch long yellow squashes. The vines are heavily loaded, so today's picking hopefully will make more room for the reamaining squash to grow. The freezers are still full, so I will have to look around to find the canning and dehydrating directions for summer squash. (No food wasting this year, as we do not know how bad the prices are going to get.) They will make excellent southern yellow squash casserole. And there is always mock pineapple, whick makes a nice fruit salad addition. I bet it would be good with some of those wild blackberries growing all over the yard. I dried my first batch of herbs - a quart jar packed with rosemary, 3/4ths quart of sage leaves, and about 2 cups of oregano. I did not need to buy mint plants this year as the mints I planted last year escaped their pot and are growing on path to the garden. I might snatch up one of the escapees and put it in a pot so it can grow a little taller for dehydrating, but for just a sprig or two I just go check out in garden path. A sprig or two is all I need to toss in the tea. Tomorrow AM i will go pick a bunch of black raspberry leaves to dry. for tea. The blooms were numerous this year, now I am eagerly awaiting the fruit. I will have to suit up to pick them though, as they as thorny as they are prolific. The wild fruit always seems to taste better to me but maybe thats the price (free for the taking) talking, LOL. Mama kitty and the babies have just moved into my bedroom, They have a path back among my storage boxes to a small hidey hole they like, so we let them stay indoors. It muat be a good spot, as it is the same place the last mama had her babies.
  16. garden is IN. Harvested first radishes & herbs: rosemary, sage, marjoram. Herbs are in dryer, radishes are in fridge for savoring slowly.... herbs before cutting...2nd pot. others have to grow more. bs this is outdoor raised bed. note the copper strip we put on outside to deter snails (below)....it works! We're ordering more /
  17. I wish Mary liked turkey better....I used to buy them at sale prices, and have the meat man cut them in half (later in quarters) while still frozen. He would overwrap the pieces, but I always checked and re-did it if it was not good enough for freezing. When I wanted turkey for dinner it was much easier and quicker to cook it in the microwave. Turkey in the micro comes out unbelievably moist and delicious! No crispy skin though unless you set some aside and broil it. I would just take a turkey portion out, thaw it, lay it in my glass pie plate, cover with plastic wrap (vented with a coiuple holes) and nuke away. You can add a little water if you want. Make sure the turkey is fully thawed as microwave thawing followed by microwave cooking creates uneven cooking. A whole turkey takes 7 to 9 minutes per pound at 50 percent power and rotating the dish every 15 minutes )if you do not have a turntable). Use an instant read thermometer (best money I ever spent) to make sure it is cooked all the way thru, it tends to cook slower nest to the bone. My husband dearly loved this "almost instant" turkey and a quarter was a good size for 2 people to eat at one sitting.
  18. I have been on cholesterol lowering meds for decades and still could not get my good cholesterol up to where it should be. Bad cholesaterol went down some, but not much. UNTIL.........I started eating one clove raw garlic daily before breakfast (empty stomach). My last checkup my doc was delighted - ALL my cholesterol was exactly where it should be, good, bad and the balance were all normal. (It was the first time in arouind 30 years.) She did not say much when i told her I had started eating garlic, but she sure liked the results. Jest saying. I slice a peeled clove up very thin, lay on a buttered saltine cracker or two, and munch away. Maximum allicin levels occur if you slice fine or chop and let it sit 10 min to develop maximum allicin, then eat it, before the levels start dropping. The fat in the butter (or peanut butter) help tame down the heat until you get used to the bite of raw garlic. No vampires have bothered me since, either, LOL. There is also some info on the web about "garlic water" which has health benefits too, and no garlic breath, but it is not as good at normalizing cholesterol. Im sold on the garlic. Im planting it in the garden this year so I can always have a good supply. I don't know if my doc is open to trying to get rid of the cholesterols meds - yet - but I will bne asking her you can bet. The fewer meds the better.
  19. Hapy spring! I am getting re-acquainted with my aches and pains, old and new. BUT the garden is in and is going like gangbusters. The snails are out too, but that copper tape keeps them away from the plants. We were checking it (it does work loose, so some "fence riding" so to speak is required) and Mary found a snail. She said "Lets see if this really works" so whe rouched the critter to the tape. Holy moly, it works, that snail jumped (didn't know they could do that) and went the other way as fast as it could manage. Hooray! Something that works as advertised. At last. Once the veggies were is we put flowers in....lots of them. We do have to get some more "cat mace" online, it is the only thing that keep the cats out of the outdoor litter boxes. And we have 3 new babies. Mom is new at it but doing a wonderful job. We fixed up the bomb shelter (as we call the cat house next to the front door) for her and the littles. One of the quieter males likes to sleep in there with the family and watches when she goes out to stretch her legs and such. He healed up nicely - quicker than the vet bill is getting paid, LOL. But he is such a sweetie and sooooo gentle. Our wild raspberries are blooming like crazy! Im looking forward to picking some and canning some. From all accounts on the internet they do not mush when canned, so they will be tasty blue-black nuggets of anthocyanins. On another natural foods note, when I went for my checkup my cholesterol numbers were PERFECT! i have been trying for years to get my good cholesterol up and my cholesterol rations balanced properly. Eating that one clove of raw garlic daily seems to have done the trick. Good stuff increased, bad stuff decreased more, and ratio was good for the first time in my adult life. My doc did not say anything about the garlic, but she sure was tickled with the results. She said all my blood results were "perfect" My cataractr surgery is all done. I start driving again this morning. It sure is wonderful, but all those eyedrops (!) were a pain. 6 times a day for glaucoma, then add prednisone and antibiotics for the newly fixed eyes, and I was eye-dropping 12 times a day! At least I learned to hit the target reliably, LOL. Now I am adjusting to using reading glasses, instead of distance glasses. It sure is nice being able to see again. Easter was a trip (Im in the choir) and we sang Maundy Thursday (as Mary called it) Good Friday, HOly Satyurday, AND twice on Easter. Mary was still driving for me, and she enjoyed it, but much was strange to her as the Lutherans do not do the same stuff as the Catholics. But she loves to sing, so I got her a hymnal and she joined in and could follow along, somewhat. She found it interesting, if puzzling at times.Ladies, I enjoyed reading up all of what I had missed, but now I have to get ready for church.
  20. These are some of the mixes I use most often. Any prices were figured in 2012 so they cost more nowdays, but what doesn't? NONFAT GRAVY MIX (makes 5 ¾ cups of gravy) 11 2/3 TB flour (7 cents) 6 TB bouillon powder (chicken, beef or a combination) (48 cents) 5 pinches of chosen herbs (5 cents) Combine and mix well. Total recipe 60 cents. To use, mix 2 ¾ TB mix with 1 cup water. Cook and stir over medium heat until it boils 2 minutes. Makes 1 cup gravy at 10.4 cents. Recommended herbs for beef flavor gravy: basil, marjoram, savory oregano. Herbs for chicken flavor gravy: sage, savory, thyme, marjoram. Herbs for pork flavor (half chicken & half beef bouillon): sage, savory. VEGETABLE DIP MIX 1 TB dry chives 1 tsp garlic salt 1/2 tsp dill weed 1/2 tsp paprika Blend well, spoon into small container. Store in cool dry place, use within 6 months. Total recipe 13 cents. To use: Combine 1 TB lemon juice, 1 c mayonnaise, 1 c sour cream and 1 container of mix. Cill at least 1 hour before serving. Makes 2 cups. Good on vegetables. $2.16 total cost DILL DIP 1 tsp dill weed 2 tsp MSG (optional) 1 tsp seasoned salt 1 tsp onion flakes 1 tsp parsley flakes Store in airtight container until ready to use. To use: combine with 1 c sour cream and 1 c Miracle Whip in a small bowl. Refrigerate at leaset 2 hours to blend flavors. An excellent chip or vegetable dip. Cost $2.22 for 2 cups. ONION CHEESE DIP MIX 1 TB instant minced onion 1/2 tsp instant beef bouillon 1 TB grated parmesan cheese 1/4 tsp garlic salt Combine, store in air tight container. Makes 3 TB or 1 envelop of mix. To use: combine 1 c sour cream with mix for 1 cup dip. May also use 1 cup blended cottage cheese or 8 oz cream cheese, softened. ORIENTAL STIR-FRY MIX 6 TB cornstarch 2 1/4 tsp instant beef bouillion 3/4 tsp garlic powder 3/4 tsp onion powder 1/4 tsp powdered ginger 6 TB water 6 TB vinegar 3/4 c soy sauce 3/4 c dark corn syrup 2 2/3 c additional water Combine cornstarch garlic powder, bouillon, ginger, and onion powder. Use a whisk to stir in vinegar, and 6 TB water until cornstarch mixture is dissolved. Stir in soy sauce and remaining water. Pour into a 5 cup container with a tight lid, label and store in refrigerator. Use within 4 weeks, stirring well before using. Makes about 3 cups. Use to make Teriyaki Beef, Shrimp and Veggie Stir Fry, or Cashew Chicken. DIY Scalloped Potato Dry Sauce Mix This is a DIY dry sauce mix that you can use to fresh or dried potato slices to make quick scalloped potato. Prep Time 10 minutes Cook Time 0 minutes Total Time 10 minutes Yield 9 batches 2 c instant powdered milk 1 cup white flour 1 c cornstarch 8 tsp onion powder ½ cup chives (dried. Or dried parsley. 8 tablespoons) 4 teaspoons salt (or salt sub) 4 teaspoons mustard powder 2 teaspoons ground black pepper 1 teaspoon garlic powder (optional) 1 teaspoon Italian seasoning (optional) Mix all ingredients well. Store in a sealed container, jar or bag in a cool, dark place. Recipe Notes Yield: Makes 8 cups, enough for 9 batches of scalloped potatoes NOTES 1. Additional ingredients at time of use: Dehydrated potato slices; Water; Butter or marg (optional). Turn oven on to start heating to 350 F. Spray or grease a 2 quart casserole dish. Put 3 cups of dehydrated potato slices in dish. Mix 1/2 cup of sauce mix with 2 3/4 cup water, whisk smooth. Pour over potatoes. ot with 2 tablespoons butter (optional). Bake for 40 to 45 minutes. Remove from oven, let rest 5 minutes, serve hot. OPTIONS: 1. Want a richer sauce? When making up the dry mix, you could add an extra ½ to 1 cup of powdered milk, or even a bit more, if desired. 2. Adjust water to make sauce thinner or thicker to your liking; 3. You can use butter or marg to dot the potatoes with, or, omit; 4. Sprinkle with grated cheese on top before putting in oven, if desired; 5. Using raw potato instead of dehydrated? You will want about 1 1/2 lbs fresh raw potato to start. Wash, peel and slice it and use in recipe. After 45 minutes, cover dish and cook for another 10 minutes. NUTRITION per 1 batch of sauce / one-ninth of mix for the whole casserole dish. (does not include potatoes or butter) 161 calories, 1138 mg sodium SPAGHETTI SAUCE MIX 1/4 c cornstarch (18 cents) 2 TB Italian seasoning (5 cents) 4 tsp onion powder (2 cents) 4 tsp salt (2 cents) 4 tsp sugar (4 cents) ½ tsp garlic powder (1 cent) Use entire recipe, blending into 6 oz tomato paste. Blend paste into 2 cups water and 1 pound ground meat. Boil and stir 2 min, then simmer 20 min covered. Makes 3 ½ cups sauce. Mix 32 cents; sauce total is $3.07 including meat. Without meat, 82 cents. (2012) ITALIAN SEASONING MIX 1/3 c dry crushed oregano 1/3 c dry basil, crushed 2 TB rosemary, Crushed 1/4 c each thyme, sage, and marjoram Combine, makes a LOT (1 1/3 cups). Divide into jars, give as gifts. ITALIAN SEASONING #2 2 TB each dry basil, dry oregano, dry TB dried rosemary thyme, dried savory dried marjoram, 1 tsp red pepper flakes dried coriander leaf Makes over 14 TB. 28 cents total. VEGETABLE BROTH MIX 4 TB celery salt 4 TB dried parsley 6 tsp garlic powder 6 tsp salt 6 tsp ground savory 2 tsp dried marjoram 2 tsp dry thyme 1 tsp pepper 1 tsp sage 1 tsp turmeric Measure all ingredients into a ziplock bag; seal and shake well. store in small jar. To make vegetable broth substitute mix 1 rounded tsp with each cup of very warm water. CHILI POWDER (American Harvest Dehydrator recipe) 4 ½ TB powdered chilies of choice 1 TB dried cumin 2 tsp salt 1 tsp oregano 1 tsp powdered allspice 1 tsp onion powder 1 tsp garlic powder ½ tsp powdered cloves CURRY POWDER 1/2 tsp each white pepper, powdered 3 ½ tsp ground coriander mustard, allspice, red pepper flakes 1 tsp fenugreek seed and powdered ginger 1 tsp cumin seed Country Pepper Gravy Mix Found on thehensnest.blogspot 5 cups all-purpose flour 2 cups powdered milk 1/8-1/4 cup of both salt and coarse black pepper 1/2 cup cornstarch Mix all ingredients in a large bowl and stir well. Put in an airtight container to store. To Make the Gravy:. Take a couple Tbsp. of bacon drippings and heat in a pan over medium heat. Take 3-4 heaping Tbls. of mix and sprinkle over the bacon grease. Using a fork or a whisk, consistently blend the mixture with the bacon grease until the well incorporated and there are NO LUMPS. Add 1-1/2 cup milk and whisk well. Cook until thickened. Scraping the bottom of the pan often so not to scorch your gravy. If your gravy does scorch, toss out and start over. Nothing worse than burnt gravy! It will be rich and creamy using milk but water will work fine to as there is powdered milk in the mix. Additional salt & pepper to taste. Suggestion~cut the recipe down considerably and make a test batch. Try out the gravy to make sure you like it before you make a large batch. Homemade Gravy DRY mix Found on Hillbilly CAST IRON Cooking 1/4 cup flour 1T beef bouillon granules(for use chicken bouillon) 1T onion powder 1T garlic powder 1/4 tsp black pepper Dash of dried parsley This makes 2 cups of brown gravy mix. Put the dry mix into a plastic baggie for future use. to Prepare: Mix the dry gravy mix with 1 cup of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth. Then.. nothing! You're done! Serve over potatoes, rice, or whatever floats your boat. TO MAKE A LARGE AMOUNT 2 cups flour 1/2 cup beef bouillon granules (or chicken bouillon) 1/2 cup onion powder 1/2 cup garlic powder 2 tsp black pepper 1T dried parsley Mix all together, then portion out into 1/3 cup amounts into plastic baggies For brown gravy use toasted flour. Homemade Celery Salt Found on wholenewmom Makes approximately 1/2 cup 1/4 cup celery seed 1/4 cup salt (I recommend Real Salt) 1. Put celery seed in grinder (I use this great cuisinart grinder – I love it because the grinding cup is removable and can even go in the dishwasher!) 2. Grind celery seed to desired consistency. 3. Mix with salt. NOTES: 1. You can also use kosher (coarse) salt. Just use twice as much salt and grind it together with your celery seed. RANCH MIX DIY This homemade DIY Ranch Mix is so light, fresh and tangy that it will have you swearing off of commercial stuff for life. It’s almost as convenient as ranch from a store bottle. All you have to do is put a bit of mayo (or other) in a cup, mix in a teaspoon or two of this mix, and you’re done. Everyone loves it. Even men will reach for second helpings of salad with this stuff on the lettuce. You can also use it for really healthy dips. THIS IS NOT A CANNING RECIPE Yield: Makes 150 g (1 cup) of dry mix. Calories 28 kcal 3/4 c buttermilk powder 2 tablespoons parsley (dried) 2 teaspoons dill weed (dried.To taste) 3 teaspoons onion powder 3 teaspoons garlic powder 3 tsp onion (dried, minced. Or extra 1 1/2 tsp pwd) 1/2 teaspoon ground black pepper 1/4 teaspoon salt (or salt sub) Put all ingredients in a blender and blend until the mixture is a fine powder. Store in a sealed container, jar or bag in a cool, dark place. RECIPE NOTES Store this in a basement pantry or cool cupboard. Milk powder does have a long storage life (check the best before date on the milk powder you use), but that can be shortened if exposed to heat or high storage temperatures, which will cause it to go rancid. For that reason, do NOT attempt to “dry can” this. The heat from that will just have the opposite effect of shortening the shelf life. Plus, there’s just no need to. You can multiply the size of the batch by 2, 3 or 4 times. In fact, if your audience is a fan of ranch, you will probably end up needing to after your first test batch. If you do, though, mix all in a large bowl first, then blend in batches. For the second onion ingredient, the recipe as originally found called for dried onion in two forms, powered and minced (as do most Ranch spice mixtures.) You can just additional powdered if that is what you have and you don’t have minced. USAGE NOTES Dressing: Mix 2 tsp with 1/2 cup in total of any of the following, combos are fine: sour cream, mayo, Miracle Whip, regular or Greek yoghurt. Fat-free versions of any of the above work great. Dip: Mix 1 tablespoon or more to taste with 1/2 cup sour cream. Increase by a few teaspoons the amounts of dry mix used in dressing / dip if your folk are big fans of Ranch. Or, conversely, use less for a milder taste. Add milk to thin if desired. Per 1 teaspoon (3 g) of the dry mix. 28 calories, 24 mg sodium ITALIAN DRESSING MIX (makes 1 batch) 2 TB grated parmesan (13 cents) 1 tsp dried minced onion (3 cents) 1 ½ tsp sugar (2 cents) 1 TB parsley, crushed (3 cents) 1/8 tsp salt (1 cent) 1/4 tsp dry oregano (3 cents) 1/8 tsp seasoned pepper (2 cents) 1/2 tsp crushed basil (3 cents) 1/4 tsp thyme or marjoram (3 cents) 1/2 tsp celery seeds (4 cents) 1/4 tsp garlic powder (1 cent) Combine dry ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/4 cup container with a tight lid. Seal container. Label with date and contents and store in a cool dry place. Use within 6 months. Total cost 38 cents. To make 1 cup dressing: 1/3 c wine vinegar (10 cents) 3/4 vegetable oil (28 cents canola oil) Stir or shake until blended; cover and refrigerate 30 min before serving. Use on salad, or good as marinade for marinated veggies, or for meats, too. Total recipe 76 cents; 2 TB serving = 9 ½ cents. ITALIAN DRESSING MIX #2 1 Tbsp. garlic salt 1 Tbsp. onion powder 1 Tbsp. sugar 2 Tbsp. oregano 1 tsp. pepper 1/4 tsp. thyme 1 tsp. basil 1 Tbsp. parsley 1/4 tsp. celery salt 2 Tbsp. salt Mix together and store in an airtight container until ready to use. Label, date and store in a cool, dry place. Use within three months. To prepare dressing, mix together: ¼ c. cider vinegar ⅔ c. olive or canola oil or other salad oil 2 Tbsp. water 2 Tbsp. dry Italian dressing mix CAESER SALAD DRESSING MIX 1 1/2 tsp grated lemon peel (6 cents) 1/2 tsp pepper(1 cent) 2 TB grated Parmesan Cheese (13 cents) 1/8 tsp instant minced garlic (or dash of powder – 1 cent) 1 tsp oregano (3 cents) Combine all ingredients, put in airtight jar or foil packet and label. Store in cool dry place and use within 3-4 months. Makes 3 TB mix. Cost 24 cents To use: 1 pkg Ceaser Salad dressing mix (24 cents) 1/2 c vegetable oil (18 cents) ¼ c lemon juice (50 cents) Combine in a glass jar and shake to blend well. Chill before serving. Makes about ¾ cup dressing, price 92 cents or 15 cents per 2 TB. HOT CHOCOLATE MIX 4 cups dry milk ($2.92) 1 cup unsweetened cocoa ($1.05), 2 cups sugar (19 cents) 1/2 tsp salt (1 cent), 1 tsp instant coffee (optional)(2 cents) Mix together. Use 1/4 cup mix per cup of hot boiling water. Makes 20 cups total (for $4.19). Store in an air tight container. Variation, add 1 tsp instant coffee to mix. 20 cents per cup. APPLE MULLING SPICE MIX 3 oz cinnamon sticks 6 whole (1 oz) nutmegs 1/4 c whole allspice 1/4 c whole cloves 1/3 cup chopped dried orange peel 1/3 cu chopped dried lemon peels 2 TB finely chopped, crystallized ginger (1 oz) Cut doubled layers cheesecloth into fourteen 5 inch square pieces. Have 14 pieces string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling p[in or small heavy skillet until broken in small pieces. Mix with remaining ingredients and tie 3 generous tablespoonsful in each cheese cloth square. Makes 14 bags. Each bag will mull 3 ¼ cups wine; stir ½ cup water and 1/3 c sugar in a saucepan over med heat to melt sugar. Add 3 ¼ cups wine and the spice bag. Lower heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 min. Discard spices. To mull cider, add spice bag to 8 cups apple cider in a pan. Bring to a boil, lower heat, lcover and simmer 30-35 min. Discard spice bag. SPICED AND FRUITY TEA MIX ($3.25) 1 jar orange drink (Tang) 15 oz size 1 c sugar ½ c lemonade powder (sweetened) 1 c instant tea powder (unsweetened) 2 tsp cinnamon 1 pkg unsweetened cherry Koolade 2 tsp nutmeg Mix together all ingredients well. Store tightly sealed. To serve, stir 2 TB tea mix into 8 oz hot or cold water. You can vary Kool-Aid flavors if you want. Mix costs $3.25. RUSSIAN TEA MIX ($3.50) 27 oz Tang 1 c sugar 6 oz sweetened lemonade mix 1 c instant tea 1/2 tsp cloves 1/2 tsp cinnamon Mix and store in air tight container. To use, put 1 tsp mixture into 6 oz boiling water. Mix well. MINTED COCOA COFFEE MIX 1 c sugar (19 cents) 1/2 c instant coffee granules ($1.65) 1/2 c unsweetened cocoa (53 cents) 1 dash salt (1 cent) 6 peppermint candies, crushed (12 cents) Combine all ingredients in a large bowl. Mix well. Store in an airtight container. To serve, spoon 2-3 TB mix into a cup or mug, fill with boiling water, and stir to blend. Total cost $2.50 for 2 cups mix. One 3 Tb serving 23 cents.
  21. I do not use anything with soy in it since I had cancer, and I read some research showing possible connections between breast cancer recurrence and soy. However, the vegetarian nazis seem intent on forcing plant proteins upon us. (Is the soybean industry giving huge kickbacks to promote soy as food? ) In my survival recipe collection over the years I collected TVP recipes just in case meat became scarce or limited in other ways. TVP is still a common item sold by prep food companies. TEXTURED VEGETABLE PROTEIN (TVP) TO RECONSTITUTE TVP GRANULES Pour 7/8 cup boiling liquid over 1 cup granules. Stir and let stand 5-10 minutes. FOR TVP CHUNKS Pour 1 cup boiling liquid over 1 cup chunks. Stir, cover, let stand 5 minutes. Adding 1 TB ketchup, milk or vinegar to hot water aids absorbing of liquid. FOR TOP OF STOVE Add an extra cup of liquid (2 cups total) for each cup of TVP. Bring to a boil, then lower heat and simmer until fork tender but not mushy. Broth or stock makes a good simmer liquid. FOR MICROWAVE Combine 2 c broth, stock, or water with 1 cup chunks. Cover tightly with plastic wrap. Cook on high power (700 watts) for 5-6 minutes, checking after 2 minutes and adding liquid if needed. TO STORE RECONSTITUTED TVP Keep in refrigerator, wrapped in plastic, for 2-3 days. Freeze for later thawing via microwave or refrigerator. TO FLAVOR PLAIN TVP TVP is more bland than the food it replaces, so extra seasoning is required to give them flavor and savor. 1. Use flavored sauces or gravies. 2. Reconstitute by soaking or simmering in highly seasoned broth or sauce. 3. Soak or simmer in a water-soy sauce blend (allow for extra salt in recipe). 4. 1 c granules + 7/8 c hot water + 1 TB soy sauce 5. 2 c chunks + 2 c boiling water + 2 TB ketchup 6. 1 c granules + 2 TB soy sauce + 2 TB tomato paste + hot water to make 1 cup 7. 1 c granules + 3/4 c hot water + 1 TB ketchup + 1 tsp salt + 1/2 tsp each oregano, marjoram and garlic powder TO FLAVOR BEEF CHUNKS Completely cover 1 cup beef pieces with warm water mixed with beef bouillon. Let stand 15 minutes. If adding to wet dishes, add dry TVP plus 1 3/4 c liquid for cash cup of chunks. Use in stews, stroganoffs, casseroles, or wherever chunk meat is used. TO FLAVOR BEEF GRANULES Completely cover 1 cup granules with warm water in which beef bouillon was dissolved and let stand 10 min. Use in place of browned hamburger. BEEF FLAVOR COMPLEMENTARY SEASONINGS basil celery salt rosemary bay leaves garlic salt sage beef bouillon marjoram salt and pepper cayenne MSG seasoned salt chili oregano thyme TO FLAVOR CHICKEN CHUNKS Completely cover dices with warm liquid (water + bouillon) and let sit 15 minutes. To add to wet dishes that will be cooked longer use 1 3/4 c soak liquid for each cup of TVP. Use in place of chunk or diced meat. FOR CHICKEN TVP GRANULES Completely cover 1 cup granules with warm water to which chicken bouillon was dissolved and let stand 10 min. Use in sandwiches spreads, or salads COMPLEMENTARY SEASONING FOR CHICKEN TVP DISHES bay leaves marjoram poultry seasoning celery salt MSG sage chicken bouillon oregano salt and pepper curry powder paprika seasoned salt garlic powder parsley tarragon thyme HAM TVP DICES Completely cover ham dices with warm water. Let stand 15 min to reconstitute. HAM TVP GRANULES Cover with warm water. Let stand 10 min to reconstitute. good in soup, ham loaf or sandwich spread. COMPLEMENTARY SEASONING FOR HAM TVP DISHES celery salt marjoram parsley cloves mustard sage curry powder MSG salt garlic pepper seasoned salt garlic salt paprika thyme SAUSAGE TVP Completely cover 1 cup TVP with warm water. Let stand 10 min to reconstitute. COMPLEMENTARY SAUSAGE TVP SEASONINGS basil garlic pepper beef bouillon marjoram salt cayenne MSG seasoned salt celery salt oregano thyme UNFLAVORED TVP RECIPES SAUSAGE GRAVY ON BISCUITS (makes 1 quart gravy) 1 cup TVP granules 7/8 cup hot water 1 TB soy sauce 1/2 c flour 1/4 c margarine or oil 4 cups warm vegetable stock 2 tsp powdered sage 1 tsp marjoram 1/2 tsp salt 1/4 tsp pepper 16 biscuits Stir granules, hot water and soy sauce together and set aside. Toast flour in heavy pan for 10-15 min. until you can smell the aroma, stirring occasionally so it does not scorch. Stir in margarine and cook a few minutes. Slowly whisk in (slowly to avoid lumps) the remaining ingredients except TVP. When gravy bubbles, stir in the soaked TVP. Split biscuits, top each with 1/4 cup of the gravy. (May be made ahead and microwaved to reheat.) CHINESE BARBECUE CHUNKS 2 cups chunk TVP 2 c boiling water 2 TB ketchup 1/3 c ketchup 1/4 c brown sugar 2 TB dark sesame oil 2 TB soy sauce 2 tsp 5-spice powder Combine TVP, boiling water, and 2 TB ketchup in a 2 qt pot. Let stand 10 min. Cover, microwave on medium heat for 10 min. or simmer 20 min adding more liquid if needed. Mix 1/3 c ketchup, brown sugar, oil, soy sauce and 5 spice powder in a small pan. Add any liquid from chunks and heat. Stir well. When sauce boils, add chunks and let marinate 30 minutes or more. Just before serving, reheat in covered dish. Microwave on medium heat 5 min or bake at 350 for 15 min. Stir once. FIVE SPICE POWDER 1 tsp ground fennel 1 tsp cinnamon 1/2 tsp ground star anise 1/2 tsp ground cloves 1/4 tsp cayenne pepper Total is 3 1/4 tsp 5-spice powder. NOODLE SOUP (6 svgs) 1 c chopped onions 2 TB olive oil 6 c hot water 1 c TVP granules 2 c broken noodles 1 tsp salt In a pot, heat oil and sauté onions until soft and just starting to brown. Add remaining ingredients. Bring to a brisk boil. k Cook 10-15 min. Serve hot with chopped parsley. VEGETABLE SOUP (6 svg) 1 c TVP granules 3/4 c hot water 1 TB ketchup 2 TB olive oil 1 large onion, chopped 2 cloves garlic, minced 1 can diced tomatoes 4 c hot stock 1 tsp basil 1 tsp oregano 1 tsp salt 10 oz package frozen mixed vegetables Stir TVP, 3/4 c hot water, and 1 TB ketchup together and set aside. Heat olive oil in large pot. Sauté onion 5-10 minutes. Add TVP and remaining ingredients except frozen vegetables. Heat, when soup begins to boil, stir in frozen vegetables. Simmer until tender, about 10 min. longer. VEGGIE BURGERS (6 svgs) 1 cup TVP 3/4 c hot water 1 TB ketchup 1 tsp salt 1/2 tsp each oregano, marjoram, and garlic powder 1/4 c grated carrot 1/4 c celery, chopped fine 2 TB green onions, chopped fine 2 TB parsley, chopped fine 1/2 c gluten flour or 1/4 c regular flour 2 TB oil Combine TVP, water, ketchup, salt and seasoning in a medium bowl. Let stand 10 minutes. Mix in finely chopped vegetables. Stir in enough flour to make a firm mixture. Press into 6 patties, about 4 inches wide, using 1/2 cup each. Heat oil in a skillet. Fry patties 8-10 minutes per side on medium low heat until browned. Serve in buns. DEVILLED BURGERS (8 svg) 8 split hamburger buns 2 c TVP granules 1 3/4 c boiling water 6 oz tomato paste] 1/2 c water 1/2 tsp salt 1 tsp oregano 1 tsp cumin 1 tsp Worcestershire sauce 1/2 tsp Tabasco sauce Split buns, toast if desired. Mix TVP and boiling water and let stand 10 minutes. In a separate bowl, mix remaining ingredients to make a sauce. Stir in TVP, adding liquid to make spreadable if necessary. Put buns on cookie sheet, spread with TVP mixture to the edges of each bun. Broil under preheated broiler 4-5 min until bubbly. Add a cheese slice on each if desired. SLOPPY JOES (8 svgs) 8 hamburger buns 1 3/4 c hot water 1 TB oil 2 cloves garlic, minced 1 green pepper, chopped 6 oz tomato paste 1/2 c water 1 tsp oregano 1/4 c ketchup 1/4 tsp cayenne 1 tsp Worcestershire sauce 1 TB honey, optional Heat a skillet and add oil. Sauté garlic, onions, pepper and TVP. Mix water with tomato paste and seasoning into the pan and stir to blend. Bring to a boil and taste. Salt if needed. Simmer to a thick but spreadable sauce, adding water if needed. Split buns. Spoon sauce on bottom of bun and top with remaining half. FRENCH BREAD PIZZAS (4 svgs) 1 loaf french bread 1 c TVP 7/8 c boiling water 1 large onion 1 green pepper 1 small zucchini 1 tsp fennel seed (opt) 1/4 tsp red pepper flakes 4 oz mozzarella cheese 1 c sliced mushrooms 2 TB olive oil 14 oz pizza sauce 1 TB each oregano and basil Preheat oven to 375. Cut French bread lengthwise, then cut in half. Put on cookie sheet. In bowl, soak TVP and hot water. Slice vegetables, thin and put in another pyrex bowl. Cover with plastic wrap, and microwave on high 2 min. to soften them. Add mushrooms. In skillet, heat olive oil. Saute TVP and pizza sauce until heated through. Spread sauce on French bread pieces, divide vegetables between them. Mix herbs and sprinkle on top. Top with shredded mozzarella cheese and bake 15-20 min. at 375 degrees. LENTIL SOUP (7 cups) 1 c dry lentils 6 cup water 1 large carrot, diced 1 bay leaf 2 TB olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 c chopped celery 1 cup TVP 2 TB soy sauce 2 T B tomato paste Simmer the lentils, water, carrot and bay leaf in a large pot for 20 min. Separately sauté the onions, garlic and celery in olive oil until soft. Add to the cooking lentils. Add remaining ingredients and cook 20-30 min until lentils are soft. Adjust seasoning. CHILI (4 quarts) 2 c TVP flakes 2 TB ketchup 2 c boiling water 1 large onion, chopped 1 green pepper, chopped 2 cloves garlic, chopped 1 chopped hot pepper (optional) 2 TB olive oil 2 TB chili powder 2 tsp cumin 2 tsp oregano 1/2 tsp cayenne two 28 oz cans chopped tomatoes two cans cooked red beans with liquid 2 c hot water or broth 1 can corn, optional Pour 2 c boiling water over the TVP and ketchup. Let stand 10 min. Chop onions, garlic, pepper and place in a large pot with 2 TB oil and sauté over med heat a few minutes. Add seasonings to TVP and stir. Add TVP to pot with onions and cook a few minutes. Stir in tomatoes and beans with their liquid. Add broth or hot water. Cover, simmer 30 min. to 1 hour. Taste and add salt. If desired add corn for the last 15 min. of cooking. MINISTRONE (8 servings) 1 c dry pinto beans 1 quart water 3 cloves garlic, crushed 1 bay leaf 1 quart water 1 cup TVP granules 1 med onion, chopped 2 TB olive oil 3 carrots, diced 1 quart hot stock two 16 oz can cut up tomatoes 1 c frozen peas or diced zucchini 1 tsp salt 1 tsp oregano 1 tsp basil 1/2 tsp marjoram 1 c leftover cooked pasta or rice Soak beans overnight in 1 quart water. Drain and rinse. Simmer the beans, garlic, bay leaf and another quart of water in a large pot about 1 hour or until beans are tender. After 45 minutes, add TVP and keep cooking until beans are tender. Add more liquid if needed. In another pot, sauté onions in olive oil. When onions are soft, add carrots and stock and b ring to a boil. Add remaining ingredients and the beans and the TVP mixture. Simmer 15 minutes and taste for seasoning. If desired, serve in big bowls and sprinkle with cheese. CREOLE CHUNKS (6-8 svgs) 1 c TVP chunks 1TB ketchup 1 c boiling water 1 TB olive 1 med onion, chopped 1 diced green pepper 2 c stewed tomatoes 1 clove garlic, crushed 1 bay leaf 1 tsp salt pinch cayenne pepper Combine TVP, ketchup, boiling water. Soak 10 minutes. Cover with plastic wrap and microwave on med setting for 10 min, or simmer for 20 min on stovetop, adding more liquid if needed. Separately cook onions and pepper either by microwaving on med heat (350 watts) for 3 minutes, or by sautéing in olive oil. Add TVP, cook a few minutes longer. Remove a bay leaf, and season to taste. Serve over rice. RED BEANS AND RICE (8 svgs) 2 cups dried red beans 6 cups water 1 large onion, chopped 6 large cloves garlic, minced 2 quarts boiling water 2 cups TVP granules 3 TB chili powder 1 TB cumin 1 cup raw rice 2 cup water 1 tsp salt Soak beans overnight in 6 cups water. Drain and rinse well. Place in large kettle with chopped onions, garlic and 2 qts boiling water. Bring to a boil, then simmer covered 45 minutes. After 45 minutes, add TVP, chili powder and cumin. Cook another 20-40 min. until beans are done and most of water is gone. Taste for salt. Meanwhile, cook rice. When it is done, mix with beans and add more cayenne if desired, for extra kick. HERBED LOAF (16-18 slices) 3 c TVP 2 1/2 c boiling water 1/4 c ketchup 1 tsp basil 1/2 c finely chopped onions 2 TB olive oil 1 c gluten flour or 3/4 c flour 1 tsp salt 1/4 tsp pepper 1/2 tsp each garlic powder, oregano and marjoram 1/2 c minced parsley In large bowl mix TVP, boiling water and ketchup. Let soak 10 min. Sauté onions in olive oil until soft (or microwave). Add onions to TVP, then stir in remaining ingredients. Lightly oil loaf pan. Pack mixture tightly, smoothing the top and bake 45 minutes at 350 degrees. If it gets too brown, cover with foil. After removing from oven, let stand in pan for 10 minutes. Run a knife around the edges to loosen loaf and turn out on platter. Garnish as desired. Serve if desired with tomato sauce or gravy. TVP HASH 1 c TVP granules 1 TB ketchup 7/8 c boiling water 20 oz package frozen hash browns, or 4 large potatoes, peeled and grated 1 TB oil 1/2 c oil 2 TB parsley Mix TVP, ketchup and boiling water and let soak 10 minutes. Have potatoes thawed and heady. Over med. high heat, sauté TVP with onions, then mix into potatoes. Fry mixture in a little oil but cook 10-15 min per side so it browns. Cut in wedges to eat. STUFFED CABBAGE ROLLS (makes 12) 1 large cabbage 4 oz drained canned mushrooms 1 c boiling water 1 c TVP 7/8 c boiling water 1 TB ketchup 1 medium onion, chopped (1 cup) 1 clove garlic, minced 1 TB olive oil 1 cup rice 1/4 tsp nutmeg or mace 1/2 tsp coriander Soak TVP in boiling water and ketchup. Core cabbage, place in colander upside down. Pour boiling water over the leaves to loosen, or microwave the cabbage for 5 minutes at 750 watts. Cool slightly, and peel off 12 leaves. Remove hard center from each rib. Chop mushrooms. Sauté onion and garlic in oil until soft (or microwave 2 minutes). Combine rice, chopped mushrooms, onions, garlic, TVP, salt, pepper, nutmeg or mace and coriander. Put each cabbage leaf on your work surface, with the outside down. Fill with 2 TB mixture and roll. Put seam side down. In 11x 9 inch baking dish lightly greased. Make a sauce of: 16 oz can tomatoes 1 tsp honey Spoon over cabbage rolls, cover with foil, and bake 35 minutes at 350 degrees or cover tightly with plastic wrap and cook about 15 minutes on med-high heat in microwave. Poke holes in plastic, uncover and serve. STUFFED GREEN PEPPERS Make up stuffing mixture same as for cabbage rolls. Cut 4 green peppers in half and remove seeds. Fill with stuffing, place in oiled dish. A 11 cup hot water around the base of the peppers. Top off with sauce before baking the same way as for cabbage rolls. TVP STROGANOFF (6 svgs) 1 c TVP chunks 2 TB catsup 1 1/2 c hot water 2 TB margarine 1 c thinly sliced onions 1 c sliced mushrooms 1 TB margarine 1 TB flour 1 c vegetable broth 1 TB ketchup 2 TB sour cream Combine TVP, 2 TB ketchup, 1 1/2 c hot water, and let stand 10 min, then simmer 20 min on stovetop or cover with plastic wrap and microwave 10 min. on medium setting. Saute onions in 2 TB margarine for 15 min or microwave 3 min until soft. Add sliced mushrooms, and heat through. Set aside. In another pan, melt 1 TB margarine and blend in 1 TB flour. Cook a minute or two, then slowly blend in stock. Stir and cook until bubbly. When sauce is thick, stir in 1 TB ketchup, the sour cream and the TVP. Stir in onions and mushrooms. Heat through but do not boil. Serve on noodles or rice. LASAGNA 1 c granular TVP 7/8 c boiling water 1 TB olive oil 1/2 c chopped onions 28 oz can of tomatoes, whirled in blender 2 TB minced parsley 1 tsp oregano 1 tsp marjoram 15 oz tofu, pressed and crumbled or ricotta cheese 1 c shredded mozzarella Combine TVP and boiling water and set aside. Sauté onions in olive oil. When soft, stir in tomatoes, parsley and herbs. Simmer uncovered about 20 min. Add TVP. Cook 12 lasagna noodles until tender. Arrange 1 layer in a greased 13 x 9 inch pan. Top with half the sauce. Layer on 4 more noodles, then layer on the tofu or ricotta cheese, top with last 4 noodles, the remaining sauce. Top with shredded cheese. Cover, bake at 350 for 30 min, uncover, bake 10 minutes to dry a bit. Let stand 5 min before serving. Variation: Lasagna Florentine Thaw 10 oz pkg spinach and drain well. Cook 16 lasagna noodles. Layer as follows: 4 noodles on bottom spinach, squeezed dry 4 noodles 12 the sauce 4 noodles tofu or ricotta cheese 4 noodles remaining sauce grated cheese SPAGHETTI SAUCE (6-8 servings; enough for 1 lb pasta) 1 3/4 c boiling water 2 c granular TVP 1 TB olive oil 1 med onion, chopped small 2 cloves garlic, crushed 28 oz can plum tomatoes, chopped in blender 1 tsp oregano 1 tsp basil] 1 tsp salt 1/4 c red wine 1 c mushrooms Combine TVP, boiling water, and let stand. Meanwhile, sauté onions and garlic in olive oil, or microwave until soft. Add tomatoes, oregano, basil, salt, and wine to onion mixture. Add mushrooms. Simmer 20 min or cover with plastic wrap and microwave 5 min. Stir in TVP, simmer another 5 minutes (2 min in microwave). Cook pasta, drain. Serve sauce with pasta. Omit TVP if making balls. TVP MEATBALLS 2 c TVP granules 1 3/4 dc boiling water 2 TB olive oil 1/2 c onions, chopped small 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp oregano 1 tsp salt 1 TB soy sauce 1/2 c flour or gluten flour Mix TVP and boiling water. Let set 10 min. Meanwhile, sauté onions in oil until soft. Add TVP, then stir in all seasonings. Mix well. Stir flour or gluten into mixture and mix well. Make into 1 1/2 inch balls, pressing together firmly. Brown in oiled skillet, rolling over to keep round shape and to brown evenly. (Or bake on cookie sheet at 300 degrees until lightly browned). Makes 20 balls. Serve in sauce above. TVP STEW WITH HERBS (makes 2 quarts) 1 c TVP chunks 1 TB ketchup 1 c boiling water 2 TB olive oil 3 garlic cloves, minced 1 med onion, chopped coarsely (about 1 cup) 2 TB ketchup 1 tsp salt 1 tsp oregano 2 ribs celery, sliced 3 carrots, sliced 3 potatoes, chunked 1 bay leaf 4 c hot vegetable broth 1 tsp marjoram 1/2 tsp thyme 1/4 c chopped parsley Mix TVP, 1 TB ketchup, and 1 cup boiling water. Let stand 10 minutes. Saute garlic and onions in oil until soft. Put in a casserole or large pot Add TVP and remaining ingredients except parsley. Cover with plastic wrap tightly and microwave 5 min on high heat or simmer covered 30 min until vegetables are tender. Microwave on low 15 minutes and remove bay leaf. Stir in parsley. Variations 1. Omit potatoes, and serve over noodles or rice. 2. Add extra 4 cups broth to make a chunky soup. ENCHILADA SAUCE 2 TB oil 1 c chopped onions 1/4 c flour 2 TB chili powder 2 tsp cumin 1 tsp garlic powder 1 quart water 1 tsp salt Sauté onions in oil. Sprinkle in flour and seasonings and stir. Cook a few minutes, and add with a whisk or very slowly. Whisk as it thickens, and simmer 20 min. BEAN AND TVP BURRITOS 10 large tortillas 1 c dried pinto beans 3 c water 1 bay leaf 3 cloves garlic, minced 1/2 c TVP granules 1/2 c less 1 TB hot water 1 TB hot bean liquid 2 tsp chili powder 1 tsp cumin 1 tsp salt 1 TB olive oil 1 c chopped onions Soak beans overnight in 3 c water. Drain, rinse and cook in 3 c fresh water with the bay leaf and garlic. When beans are soft, drain but save the water. Combine TVP, hot water, hot bean liquid and seasonings. Saute onions in oil until soft. Add to beans, stir in TVP. Cook a few minutes, then mash or put beans in blender until fairly smooth. Add bean liquid if needed to keep from getting too dry. Taste mixture, add hot sauce to taste. Fill burritos. May be made ahead, wrapped, and heated through before serving. Variations 1. Green Chili Burritos: add 4 oz can green chilies, mild or hot, drained, when running through the blender. 2. Tostadas: Fry tortillas crisp in hot oil. Spread each with 1/3 c filling, top with grated cheese, shredded lettuce, and chopped green onions. 3. Enchiladas: make burritos, put in baking dish seam sides down. Pour enchilada sauce over and bake 20-25 min. at 350. Top with shredded cheese if desired. TAMALE PIE 1 c cornmeal 4 c water 1 tsp salt 1 c TVP granules 7/8 c boiling water 2 TB olive oil 1 large onion, chopped 16 oz can chopped tomatoes 1 pkg frozen corn 1 green pepper, cho0p0ped 1 jalapeno pepper, chopped 1 TB chili powder 2 tsp cumin 1/2 tsp garlic powder 1 tsp salt few drops hot sauce 4 TB sliced black olives For mush: combine meal, water, and salt in 2 quart dish. Microwave on high 6 min, remove and stir. Cook 6 minutes more. Should be thick and bubbly. Lightly oil a 9x9 inch pan and spread in half the mush. Filling: Cook and stir onions, green pepper and jalapeno in olive oil until soft. Add TVP, seasonings and stir well to mix. Cook a few minutes, then add 16 oz chopped tomatoes. Add remaining ingredients and layer in the pan on top of the mush. Spread mush on top. Bake 30 min at 350 or microwave on high for 10 minutes. Variation Omit mush – put filling in pan and top with cornbread batter. Bake 30 min at 375 degrees. TACO SALAD (6 svgs) 6 10 inch tortillas 1 c TVP granules 7/8 c boiling water ]1 TB olive oil 1/2 c chopped onions 1/2 tsp oregano 8 oz can tomato sauce 1 can pinto beans, drained 2 tsp chili powder 1 tsp cumin 1/2 c shredded lettuce Toppings chopped fresh tomatoes grated cheese sour cream Heat oven to 350. Put 6 glass oven proof bowls on a large cookie sheet. Warm tortillas (microwave in damp paper towel on high for 1 minute) and press into bowls. Crimp them to make them fit. Bake 12-15 minutes to lightly brown. Cool. Mix TVP and boiling water. Let sit 5 minutes. Saute onion in oil until soft. Stir in TVP, tomato sauce, drained and rinsed beans, chili powder, cumin, oregano and mix well. Simmer 15-20 min. Place a tortilla shell on each plate. Inside each one, place 1/2 cup shredded lettuce and divide the TVP mixture evenly for each. Top with chopped tomatoes, cheese, sour cream as desired. BEEF FLAVORED TVP RECIPES BEEF TVP & POTATOES 4 c dehydrated potato slices (or 2 cups diced) 1 1/2 c Hamburger TVP 1/2 – 1 c dehydrated onions 1 beef bouillon cube 1 tsp salt 1/4 tsp pepper 2 TB margarine 2 TB chopped parsley 1/2 c canned condensed beef broth Place potatoes, beef TVP and onions in separate bowls. Barely cover with very warm water. Let stand 15-20 min but do not over-soak. Dissolve bouillon in 1 cup warm water. In a greased skillet, layer potatoes, beef TVP, and onions. Season with salt and pepper, dot with margarine, and sprinkle with parsley. Pour beef broth over everything. Cover, bake at 225 degrees F, simmering for 1 hour until potatoes are tender (or simmer on the stovetop). Variations 1. Substitute 4 c fresh potato slices or 4-5 cups diced fresh potatoes for the dehydrated ones. 2. Substitute 3 c browned hamburger for the TVP. 3. Substitute 1-2 c chopped fresh onions for the dehydrated onions. BEEF TVP & BEANS AU GRATIN (4-6 svg) 1 lb red beans 1 c dry beef TVP 1/4 c dehydrated onions 2 TB brown sugar 1 tsp garlic salt 1/2 tsp chili powder 1 c dehydrated tomato crystals 1 tsp Worcestershire sauce 1 tsp mustard 3 c water 1 tsp sugar 1 TB oil 1/2 c grated cheese 1/4 c dry bread crumbs Combine beans and 4 cups water. Bring to a boil and simmer 5 minutes. Remove from heat; soak 1 hour. Mix TVP and onions in a bowl. Barely cover them with warm water. Soak 15-20 min and drain. Combine brown sugar, spices, and tomato crystals, Worcestershire sauce and mustard. Blend with 3 c water and sugar until smooth. Combine drained beans, TVP, and onions in greased 2 qt casserole. Mix cheese and crumbs and sprinkle over the top. Bake at 325 for 1 hour. Serves 4-6. Substitutions 1. Substitute 2 c browned hamburger for the TVP. Omit soaking. 2. Substitute 1/2 – 3/4 c chopped fresh onions for dehydrated ones and omit soaking.. 3. Substitute 3 c tomato sauce for the tomato crystals. Omit 3 c water. SKILLET BEEF TVP & BEANS 1 lb white beans 1 1/2 c beef TVP, dry 1/2 c dehydrated onions 1 tsp salt 1/2 tsp garlic salt 1/2 c chopped parsley 1/2 tsp thyme 1/8 tsp pepper 1 TB marjoram 1 beef bouillon cube Combine beans and 4 cups water in a kettle. Boil 5 min, remove from heat and soak 1 hour. Combine beef TVP in a bowl, put onions in with it. Barely cover both with warm water. Soak 15-20 min. Dissolve bouillon cube in 1 c warm water. Drain TVP and onions. Saute TVP and onions in a large skillet for 2-3 min in margarine. Drain the beans. Ad beans and remaining ingredients except parsley and bouillon to the TVP granules and onions. Pour bouillon over mixture and stir well. Simmer 45 min or until beans are rtender, stirring several times. Cook down until sauce thickens. Sprinkle with parsley. Substitutions 1. 3 c browned hamburger can be substituted for the TVP (omit soaking) 2. 1 – 1 1/2 c chopped fresh onions for the dehydrated ones (omit soaking) BEEF TVP AND BARLEY SOUP (6 servings) 1 c beef chunk or 1/2 c dry granules of beef TVP 3/4 c diced dehydrated onions 1/4 c dehydrated celery 1/2 c barley 1 cube bouillon 2 tsp salt pepper to taste 4 c water 1/4 c dehydrated diced carrots Combine in large kettle. Simmer one hour or until barley is tender. Ladle into soup bowls and serve. Substitutions 1. Substitute 3 c browned hamburger for the TVP. 2. Substitute 1 c chopped onions for dehydrated onions. 3. Substitute 1/2 c chopped celery for dehydrated celery and omit 1/2 c water. 4. Substitute 1/2 c diced fresh carrots for dehydrated carrots and omit 1/2 c water. POTATO AND BEEF TVP CASSEROLE (4 servings) 2 c dehydrated sliced potatoes 1/2 c dehydrated vegetables of choice 1/4 -1/2 c dehydrated onions 1 1/2 c beef TVP (dry) plus 1 TB bouillon 1 c tomato crystals 2 to 2 1/2 c warm water 1 tsp sugar salt and pepper Place potatoes, vegetables, and onions in separate bowls. Barely cover with warm water. Combine TVP and bouillon in a bowl and barely cover with warm water. Let both stand 15 min then drain. Combine tomato drystals, water, and sugar to make a smooth sauce. Put half the potatoes in a 2-qt casserole. Layer on the TVP, onions, vegetables and top with the rest of the potatoes. Season and pour sauce over the top. Bake 1 1/2 hours at 350 degrees. Substitutes 1. Substitute 1 c fresh vegetables for the dehydrated ones. 2. Substitute 2 c fresh sliced potatoes for dehydrated ones. 3. Substitute 1 c chopped onion for the dehydrated ones. 4. Substitute 3 c browned hamburger for the TVP. 5. Substitute 2 1/2 c tomato sauce for the tomato crystals and omit the water. BEEF TVP AND RICE (6 svgs) 1/2 – 3/4 c rice 1/4 c dehydrated green pepper 1/4 c dehydrated onions 1 c beef TVP (measured dry)\ 1 TB beef bouillon 1 c tomato crystals 3 c warm water 1 tsp sugar salt and pepper 1 can vegetable soup, optional Cook rice until tender. Let sit covered for 30 min. Barely cover the green pepper and onion with warm water in the same bowl. Soak 10-15 minutes. Combine TVP and bouillon powder in a bowl to barely cover with warm water. Soak 10-15 min. Drain vegetables and TVP when the time is up. Blend tomato crystals w2ith 3 c warm water and sugar into a smooth sauce. Combine rice, pepper, onions, TVP and soup in casserole. Season to taste. Pour tomato sauce over all, sprinkle with grated cheese. Bake 40-45 minutes at 350 degrees. Serves 6. Substitutions 1. Substitute 1/2 c diced fresh green pepper or onions for dehydrated vegetables. Decrease water by same amount. 2. Substitute 2 cups browned hamburger for TVP. 3. Substitute 3 c tomato sauce for the tomato crystals and 3 cups water. TVP BEEF STEW (6-8 servings) 3 TB margarine 2 TB beef bouillon 2 c beef TVP chunk style, measured dry 1 c dehydrated carrots 1/2 c dehydrated peas 1/4 c dehydrated onions 1/4 tsp garlic powder salt and pepper Melt margarine in skillet. Combine all ingredients in skillet and season to taste. Cover with water. Bring to a boil, simmer 45 minutes to 60 minutes. When vegetables are tender, slowly blend in 2-3 TB of flour to thicken up the gravy. Substitutions 1. Substitute 4 cups browned beef chunks for TVP. 2. Substitute 2 c fresh carrots for dehydrated carrots. 3. Substitute 1 c fresh or frozen peas for the dehydrated peas. 4. Substitute 1/2 c chopped onions for dehydrated onions. HAMBURGER TVP AND LIMA BEAN SUPPER 1 lb dried lima beans 3/4 c tomato crystals and 2 cups warm water 4 oz can mushrooms 4 c dehydrated onions 1/2 tsp dry mustard 1/4 tsp thyme salt and pepper to taste 1 1/2 c ham TVP (measured moist) or 1 1/2 c hamburger TVP (measured moist) 1/2 c grated cheese Put lima beans in large pot, cover with water, and bring to a boil. Boil 2-3 minutes. Let soak off the heat 1 hour. Blend tomato crystals with warm water into a smooth paste. Drain lima beans, save the liquid. Combine beans, mushrooms, onions, sauce and spices. Pour into a casserole. Arrange TVP on top and add extra liquid to cover. Bake at 350 for 30 minutes. Substitutions 1. Substitute 2 c tomato sauce for crystals and water. 2. Substitute 8 cups fresh chopped onions for the 4 c dehydrated onions. 3. Substitute 1 1/2 c chunked ham or 1 1/2 c browned hamburger for the soaked TVP. SLOPPY JOES (6 servings) 1 c tomato crystals 2 tsp chili powder 2 TB beef bouillon 1/3 tsp basil 3/4 TB garlic salt salt and pepper 1 c cooked red beans 1/2 c dehydrated corn, soaked 15 minutes then drained 1/2 – 3/4 c dehydrated onions 1 – 1 1/2 d dry beef TVP 3 c warm water 2 TB chopped parsley Combine tomato crystals, chili powder, bouillon, and spices with 3 cups of warm water. Mix sauce with remaining ingredients and simmer 30-35 minutes before serving over buns, biscuits or bread. Substitutions: 1. Chop the beans and corn for a meatier texture. 2. Substitute 3 c tomato sauce for the crystals and 3 cups of the water. 3. Substitute 1-2 cups chopped onions for the dehydrated onions. 4. Substitute 3 c browned hamburger for the TVP. CREAMED BEEF TVP WITH NOODLES (4 svgs) 2 TB beef bouillon 1 c beef TVP, dry 4 TB margarine 1/2 c dry milk (non-instant) 2 1/2 c hot water salt and pepper 2 c noodles 4 TB flour Combine bouillon and TVP in bowl and cover with warm water. Let sit 15 minutes, then drain. Melt margarine in skillet. Add flour, stirring constantly. Add water and dry milk, stirring to form a gravy. Season to taste. When thick, pour over cooked noodles, bread, or biscuits. Substitutions 1. Substitute 2 c browned ground beef for the TVP. 2. Use 2/3 c instant dry milk instead of non-instant dry milk. HAMBURGER TVP SOUP (6 svg) 1 c dry beef TVP 1/4 c dehydrated onions 1/4 c dehydrated potatoes 1/3 c dehydrated carrots 2 TB dehydrated celery 1/2 c dehydrated cabbage 1 c tomato crystals 1/4 c uncooked rice 2 TB beef bouillon 1 c pearl barley 1 small bay leaf, crushed 1/2 tsp thyme leaves 1/4 tsp dry basil 5 tsp salt 1/8 tsp pepper 1 1/2 quart water grated cheese Combine all ingredients in large kettle, and stir to blend well. Bring to a boil; boil 3-5 minutes then simmer 1 hour, stirring occasionally and adding water as needed. Substitutions 1. Substitute 2 c browned hamburger for the TVP. 2. Substitute 1/2 c fresh chopped onion, potatoes, or carrots for their dehydrated counterparts. 3. Substitute 1/4 c sliced fresh celery for the dehydrated celery. 4. Substitute 1 c shredded fresh cabbage for the dehydrated cabbage. 5. Substitute 2 cups tomato sauce for the tomato crystals. Omit 2 cups water. CHILI (4 svg) 3 c chili beans, dry 2 bay leaves 2 c beef TVP, measured dry 1 1/2 c dehydrated onions 1 TB garlic salt 2 c tomato crystals 1 TB chili powder 1/2 tsp curry powder 1 TB powdered cumin 1 TB salt Wash beans, put in large pot with 6 cups water and bay leaves. Boil 5 minutes, remove from heat and soak 1 hour. Add remaining ingredients. Simmer about 1 hour to desired thickness or until beans are tender. Substitutions 1. Substitute 4 c browned hamburger for the TVP. 2. Substitute 3-4 c chopped fresh onions for dehydrated onions. 3. Substitute 4 c canned tomatoes and 2 c sauce for rthe tomato crystals. Omit 6 cups water. 4. If using canned beans, drain. BARBECUE BEEF TVP (8 svgs) 1 TB margarine 1 c tomato crystals plus 3 c water 1 TB Worcestershire sauce 1/2 c brown sugar salt and pepper 1/2 c dehydrated onions 1/4 c dehydrated green peppers 1 1/2 c hamburger style TVP 8 hamburger buns In skillet, melt margarine. Add warm water, tomato crystals, Worcestershire sauce, sugar, salt and pepper and stir to make a sauce. Add onion, green pepper, and TVP granules. Simmer about 20 minutes and serve on buns. Substitutions: 1. Substitute 3 c tomato sauce for the tomato crystals and 3 cups water. 2. Substitute 1 c chopped onions and 1/2 c chopped green pepper for the dehydrated ones. 3. Substitute 3 cups browned hamburger for the TVP. BEEF TVP AND KIDNEY SKILLET DINNER (4-6 svgs) 1/2 c dehydrated onions 1/4 c dehydrated celery 2 TB beef bouillon 1 c beef TVP (dry) 2 tsp Worcestershire sauce salt and pepper 3/4 tsp powdered sage 2 2/3 c cooked kidney beans 2 TB shortening 1/4 c dehydrated tomato crystals plus 1/2 – 1 c water (include water drained from soaked TVP) Barely cover onions, celery and TVP with water. The onions and celery may be in the same bowl. Add bouillon to the TVP in a separate dish. Allow to stand 10-15 min. then drain, saving the bouillon liquid from the TVP. Blend tomato crystals, Worcestershire sauce, spices, bouillon and water to make a sauce. Add shortening to a skillet, and brown vegetables and TVP a few minutes. Add remaining ingredients and simmer slowly about 20-25 minutes, stirring occasionally. Substitutions 1. Substitute 1 cup fresh chopped onions for the dehydrated ones. 2. Substitute 1/2 c fresh chopped celery for dehydrated celery. 3. Substitute 2 c browned hamburger for the TVP. 4. Substitute 3/4 c tomato sauce for the tomato crystals and the water. TVP HAMBURGER & RICE SKILLET DISH (4-6 svgs) 1/2 c dehydrated onions 1 to 1 1/2 c hamburger style TVP, measured dry salt and pepper to taste 1 TB garlic salt 2-3 tsp chili powder one #2 can or 1 quart tomatoes juice from tomatoes, plus water to make 3 cups 1 c tomato crystals 3 TB oil 2 c cooked rice Barely cover onions and TVP with warm water and let stand 10-15 min. Drain. Blend tomato crystals in with the TVP and onions. Add tomato juice and spices to make a sauce. Add a little more water if needed. Melt shortening and sauté rice until slightly brown. Add sauce. Simmer 30 min. Substitutions 1. Substitute 1 c fresh onion for dehydrated onions. 2. Substitute 3 cups browned hamburger for TVP. 3. Substitute 3 c tomato sauce for tomato crystals and canned tomatoes. SPOON BURGERS WITH TVP AND MUSHROOMS (6-8 svgs) 1 1/2 c TVP (dry) hamburger style 2 TB beef bouillon 3 fresh bread slices 1 TB dry eggs + 1/4 c warm water 1/2 tsp salt 1/8 tsp pepper 3 TB dehydrated onions 2 TB margarine 1 can cream of mushroom soup 8 hamburger buns Preheat oven to 350. Put TVP and bouillon in a medium bowl, cover with warm water and soak 10-15 minutes. Drain. Blend egg powder and water. Crumble bread on top of moist TVP. Add eggs, salt, pepper, and onions and mix lightly. Melt margarine in skillet. Add hamburger style TVP mixture and sauté until lightly browned. Add soup and 1 can water. Place in casserole dish and bake 1 hour. Cool slightly and pour over buns to serve. Substitutions 1. Substitute 3 cups browned hamburger for the TVP. 2. Substitute 1 egg for the powdered egg and warm water. 3. Substitute 6 TB chopped onions for the dehydrated onions. HAMBURGER TVP ‘CUP CAKES’ (6 svgs) 2 TB beef bouillon 1 c moistened TVP, hamburger style 2 TB dehydrated onions 1 tsp salt 1/2 tsp MSG 1/2 c fresh bread crumbs 1 c condensed vegetable soup catsup Preheat oven to 450 degrees. With a fork, mix hamburger granules thoroughly with remaining ingredients. Place in muffin tins to form cupcakes. Top with a catsup cherry. Bake 15 minutes. Substitutions 1. Substitute 1 cup hamburger for the moistened TVP. 2. Substitute 1/2 c chopped fresh onions for the dehydrated onions. HAMBURGER TVP AND COTTAGE CHEESE LOAF (6 svg) 2 TB beef bouillon 1 1/2 c dry hamburger style TVP 1 c cottage cheese 2 c soft bread crumbs 1/4 c dehydrated onions 1 egg, beaten (or 1 TB dry egg + 4 TB water) 1/2 tsp salt 1/4 tsp pepper 1 c sliced olives, optional Barely cover TVP, onions, and bouillon with warm water and let stand 10-15 minutes. Drain. Blend egg and water until smooth. Combine TVP, cottage cheese, crumbs, olives and eggs. Season. Place in greased casserole and bake at 350 degrees for 1 hour. Serves 6. Substitutions 1. Substitute 3 c hamburger for the TVP. 2. Substitute 2/3 c chopped onions for the dehydrated onions. TVP PIZZA BURGERS (8 svg) 1 c dry hamburger style TVP 2 TB dehydrated onions 1 can tomato soup or 3/4 c tomato crystals and 2 c water 1 TB beef bouillon 1/8 tsp oregano salt and pepper 1 TB margarine 8 hamburger buns 1/2 c shredded cheese Barely cover TVP and onions with warm water. Let stand 15 minutes, then drain. Combine all ingredients except buns in a saucepan. Simmer 10 minutes. Serve over buns. Substitutions 1. Substitute 2 cups cooked loose hamburger for the TVP. 2. Substitute 4 TB chopped onions for the dehydrated onions. 3. Substitute soup instead of water. HAMBURGER TVP SOUP (6 svgs) 1 c hamburger TVP, dry 1/2 c dehydrated onions 3 TB beef bouillon 4 c hot water 1/4 c dehydrated carrots one #2 1/2 can tomatoes or 1 quart tomatoes with juice 1/4 c dehydrated celery 1/4 c dehydrated potatoes salt and pepper Combine all ingredients and simmer until vegetables are soft, about 30 minutes. ] Substitutions 1. Substitute 2 cups loose hamburger, browned, for the TVP. 2. Substitute 1 c chopped onions for dehydrated onions. 3. Substitute 1/2 c fresh carrots for dehydrated carrots. 4. Substitute 1/2 c fresh celery or potatoes for the dehydrated ones. CREAMED HAMBURGER TVP (4 svgs) 1 c hamburger TVP 1 can cream of mushroom soup 2 TB beef bouillon 1/4 c dry milk Barely cover TVP and bouillon with warm water. Allow to stand 10 minutes. Drain, saving water, Thin mushroom soup using 1/2 can of soak water. Mix soup and TVP in saucepan, adding milk. Heat thoroughly and serve over toast. Substitutions 1. Substitute 2 c loose browned hamburger for the TVP. 2. Substitute 1/2 can fresh milk for the dry milk and 1/2 can of TVP juice. HAMBURGER TVP HASH (4 svg) 2 TB beef bouillon 2 c dry hamburger style TVP 1 c dehydrated potatoes 3 TB dehydrated onions 1/2 c dry milk 1 tsp salt 1/4 tsp pepper 2 TB margarine Barely cover TVP, potatoes, onions, and bouillon with warm water to just cover them. Let stand 15 minutes. Drain, saving liquid. Mix ingredients in a casserole and pour 1 cup of TVP juice over mixture. Dot with margarine, and bake 1 hour at 350 degrees. Substitutions 1. Substitute 4 c loose cooked hamburger for the TVP 2. Substitute 4 c diced fresh potatoes (4 medium) for the dehydrated potatoes. 3. Substitute 6 TB fresh chopped onions for the dehydrated onions.\ 4. Substitute 2 c fresh milk for the dry milk and the TVP ‘juice’. CABBAGE STEW (6 svgs) 1 c hamburger style TVP, dry 3 TB beef bouillon 3/4 c dehydrated onions 1/2 c dehydrated carrots 1/2 c dehydrated cabbage 1 tsp chili powder salt and pepper 3 TB dehydrated celery 1 c cooked red beans 1 c cooked tomatoes, or 1/2 c tomato crystals hot mashed potatoes Combine all ingredients in a large kettle, except mashed potatoes. Simmer until vegetables are tender, 25-30 min. Serve, floating a spoonful of mashed potatoes in each bowl. Substitutions 1. Substitute 1/2 c loose cooked hamburger for the TVP 2. Substitute 1 1/2 c fresh chopped onions for dehydrated ones 3. Substitute 1 c each chopped carrot and chopped cabbage for dehydrated vegetables 4. Substitute 6 TB chopped celery for the dehydrated celery HAMBURGER TVP PIE 1/2 c dehydrated onions 1 – 1 1/2 c dry hamburger style TVP salt and pepper 1 TB beef bouillon about 2 c mashed potatoes 1/2 c dehydrated green beans 1 can tomato soup 1 c tomato crystals plus 2 cups water Barely cover TVP granules with bouillon and warm water. Cover green beans in a separate dish. Let both stand 15 minutes and then drain, saving bouillon soak water. If using tomato crystals, use the bouillon flavored soak water to blend into the sauce. Combine TBP, onions and green beans in a casserole. Season. Pour soup or sauce on top, then spoon mashed potatoes over enerything. Bake 30 minutes at 350. Substitutions: 1. Substitute 1 c chopped onions for the dehydrated onions. 2. Substitute 3 c cooked loose hamburger for the TVP. 3. Substitute 1 c frozen or canned green beans for the dehydrated ones. BACON TVP RECIPES SCRAMBLED EGGS AND BACON TVP (4 svg) 6 TB dry eggs 2 c warm water 1/4 c dry milk 1/2 tsp salt 1/8 tsp pepper 2 TB margarine 1/2 – 3/4 cup bacon flavor TVP or ham TVP chunks Don’t soak bacon bits. If using ham chunks, soak in water to cover for 10-15 min, then drain. Sprinkle egg and milk powder on top of warm water and slowly blend with a fork. Add spices and either bacon bits or ham chunks. melt margarine in skillet, pour egg mixture in and cook over low heat, stirring until mixture becomes firm but not dry. Season to taste and serve. Substitutions 1. Substitute 6 fresh eggs for dry eggs and 3/4 cup water. 2. Substitute 1 c fresh milk for the dry milk and 1 cup of the water. 3. Substitute 5-7 strips of bacon, cooked and crumbled for the bacon bits. 4. Substitute 1 – 1 1/2 c ham pieces in place of ham TVP. POTATO SOUP (4-6 svgs) 4 c water 1 1/2 c dry milk 1/2 c dehydrated potato flakes (mashed style) 1/3 – 1/2 c dehydrated onions salt and pepper 2-3 tsp parsley flakes 1/2 c bacon bits 1/2 c dehydrated diced potatoes Place water in a large saucepan. Stir in dry milk and potato flakes. Add remaining ingredients except bacon bits. Stir to blend well and simmer about 10 min until potato dices are tender. Cook longer if thicker soup is desired. Add bacon bits the last 10-15 minutes before serving. Stir often. Substitutions 1. Substitute 4 c liquid milk for water and dried milk. 2. Substitute 1 c fresh chopped onions for the dehydrated onions. 3. Substitute 1 1/2 c diced fresh potatoes for the dehydrated diced potatoes. BACON TVP AND CHEESE MACARONI (6 svg) 2 c tomato crystals plus 3 c warm water 2 c bacon bits 1/4 c dehydrated onions salt and pepper 1/4 lb processed cheese, cut in cubes 3 c cooked macaroni Blend tomato crystals and water to make a sauce. Add bacon bits and onions. Stir. Combine cheese and macaroni in a casserole dish. Season to taste with salt and pepper, and pour sauce over the top. Bake 30 min at 350. Substitutions 1. Substitute 3 c tomato sauce for the crystals and 3 c water. 2. Substitute 1 med onion, chopped, for the dehydrated onions. BAKED SPANISH RICE (4 svgs) 1/2 – 3/4 c bacon bits 3 TB dehydrated onions 3 TB dehydrated green peppers salt and pepper to taste 1/4 c grated cheese 3 c cooked rice 1 pinto can of tomatoes Mix all ingredients except cheese. Pour into small casserole, and sprinkle cheese on top. Bake 30-35 minutes at 350. Substitutions 1. Substitute 5-7 crisp fried bacon strips, crumbled instead of bacon bits. 2. Substitute 1/2 c chopped onions for dehydrated onions. 3. Substitute 1/2 c chopped green pepper for the dehydrated green peppers. CHICKEN TVP RECIPES CHICKEN TVP NOODLE SOUP (6-8 servings) 2 TB chicken bouillon 2 quarts water 2 TB dehydrated onions 2 TB dehydrated carrots 2 TB dehydrated celery 2 tsp salt 1/8 tsp pepper 1/8 tsp thyme 1 bay leaf 1 c raw noodles 2 c chicken TVP chunks, dry Combine bouillon, vegetables and spices in a large kettle. Simmer 1/2 hour Add noodles and TVP and cook 20 min longer until noodles are tender. Season to taste. Substitutions 1. Substitute 1/2 c fresh diced onions for dehydrated onions. 2. Substitute 1/2 c each fresh diced carrots and celery for dehydrated carrots and celery. 3. Substitute 4 c cut up chicken for the chicken TVP. CHICKEN TVP AND RICE SOUP (6-8 servings) Follow noodle soup recipe above nd substitute 1 cup rice for the noodles. CHICKEN TVP AND VEGETABLES (6 servings) 1/2 c dehydrated onions 1 1/2 c dehydrated potato dices 1 c cooked lima beans 2-3 TB chicken bouillon 1 c tomato crystals 1/2 tsp salt 1/4 tsp pepper 1 TB margarine 1 TB Worcestershire sauce 1 1/2 c dry chicken TVP Combine all ingredients except chicken TVP in a large kettle. Simmer about 30 min or until vegetables are done. Add the TVP and season. Simmer 14 minutes longer. (No water amount was given in recipe). Substitutions 1. Substitute 1 1/2 c chopped raw onions for dehydrated ones. 2. Substitute 3-5 cups diced fresh potatoes for the dehydrated potatoes. 3. Substitute 1/2 c frozen peas for the dehydrated peas. 4. Substitute 3 cups chopped chicken chunks for TVP. CURRIED CHICKEN TVP (Serves 6) 1 cup rice 1/4 c chopped dried apples 1-2 tsp dehydrated onions 1 c dry chicken TVP chunk style 1 c toasted almond slivers (optional) 1/4 tsp sugar 2 tsp dry milk, blended with 2 TB warm water 1 TB lemon juice 1/2 tsp curry powder 1/4 tsp salt 1/3 c salad dressing Cook rice in 3 cups water in a sauce; pan, cool to room temperature. Barely cover apple, onion, and chicken TVP with warm water and let stand 15 min. Drain. Drain any excess water off the rice. Combine rice, apple, TVP, almonds and onions in medium sized bowls. Blend remaining ingredients into a cup anad stir into the rice mixture. Chill. Substitutions 1. Substitute 1/2 c chopped fresh apples for dehydrated apples. 2. Substitute 1/2 c chopped fresh onions for dehydrated onions. 3. Substitute 2 c chopped chicken for chicken TVP. 4. Substitute 2 TB liquid milk for dry milk and water. QUICK CHICKEN TVP A LA KING (4 svgs) 2 TB chicken bouillon 1 1/2 c dry chicken TVP granule style 2 TB dehydrated celery 1 can cream of mushroom soup Barely cover chicken TVP, bouillon and dehydrated celery with warm water. Allow to let stand 15 min and drain (save the bouillon liquid if desired for another use). Heat soup, stir in remaining ingredients and season to taste. Serve over toast. Substitutions 1. Substitute 3 c chicken chunks for chicken TVP. 2. Substitute 4 TB chopped celery for dehydrated celery. CHICKEN TVP AND VEGETABLE DINNER (6 svgs) 2 TB chicken bouilolon 1/2 c dehydrated onions 1/2 c dehydrated carrots 1 c cooked limas 1/2 c margarine 1/2 c flour 3 c soaked chicken TVP 1 tsp thyme 1 tsp salt 1/2 tsp pepper 1 tsp Worcestershire sauce 1/4 to 1/2 c dry milk 4 c water Soak 1 1/2 c chicken TVP in warm water to cover 15-20 min until moist. Put bouillon in 4 c water and soak the onions, carrots and lima beans. Bring to a boil. Simmer 15 min or until tender. Melt margarine in large saucepan. Remove from heat, blend in flour, thyme, salt, pepper and Worcestershire sauce. Drain vegetables, saving the stock and blend into the flour mixture. Stir in milk. Cook over los heat until gravy thickens, stirring constantly. Boil 1 minute. Stir in chi8cken and cooked vegetables. Serve with warm biscuits. Substitutions 1. Substitute 1 c each fresh chopped onions and/or carrots for dehydrated onions and carrots. 2. Substitute 3 c chicken chunks for the chicken TVP. 3. Substitute 2 c liquid milk for dry milk and omit 2 c water. TVP CHICKEN OVER RICE (4 servings) 1 1/2 c dry chicken TVP 1 TB chicken bouillon 1 TB dehydrated celery 1/4 c dehydrated peas 1 can cream of mushroom soup 3 TB dry milk 2 TB diced pimiento (optional) dash nutmeg dash pepper 3 c hot cooked rice Barely cover chicken, peas and celery with warm water in a dish. Allow to soak 15 minutes. Drain, saving 1/2 c liquid. Blend liquid into soup in a saucepan. Add TVP, bouillon, celery, peas, spices and milk. Heat slowly, stirring often. Serve over hot rice. Substitutions 1. Substitute 3 c chicken pieces for the TVP. 2. Substitute 4 TB chopped celery for dehydrated celery. 3. Substitute 1/2 c fresh peas for dehydrated peas. 4. Substitute 1/2 c liquid milk for dry milk and 1/2 c water. HOT CHICKEN TVP SALAD (serves 4-6) 2 TB chicken boullion 1 c dry chicken TVP 1/2 c dehydrated celery 1/2 c chopped toasted almonds salt and pepper 1 TB dehydrated onions 1 c mayonnaise 2 TB lemon juice 1/2 c grated cheese 1 c crushed potato chips Barely cover the TVP, bouillon, onions and celery with warm water. Let stand 15 min. then drain. Combine all ingredients except cheese and potato chips. Pour lightly into a 2 quart baking dish and top with cheese and chip mixture. Bake 20-25 minutes. Serves 4-6. CHICKEN TVP AND DUMPLINGS 1/2 c chicken TVP, dry chunk style 1 c chopped onions 1 can biscuits or recipe for 8-12 biscuits frozen vegetables 1 can creamed corn 1 cup milk 4 TB flour 2-3 c broth Reconstitute TVP. Add vegetables and corn. Add broth and bring to a boil. Roll biscuits into balls. When soup boils, lower heat to a mere simmer. Add biscuit balls all at once. Increase heat to medium, cover and cook 10 minutes. Add 1 cup milk, mixed with 4 TB flour. Cook and stir until broth thickens. ENCHILADAS 1/2 c chicken TVP dry granules water chicken bouillon chopped onions 2 cans tomato soup 1 can or 2 c cooked beans 1/2 c rice cheese chili powder red pepper salt chili sauce Cook rice in 1 cup stock made from bouillon cubes. Reconstitute TVP in warm broth to just cover, for 10 minutes. Heat oil in a skillet. Sauté chicken TVP gently with onions. When onions are soft, stir in spices, rice and beans. Separately mix soup with 1 cup of chili sauce. Put 1 cup in casserole. Heat 6 tortillas to soften them up. Put 2 TB turkey-rice mixture in each tortilla, roll them up and put in the pan. Put extra filling to sauté and pour over tortillas. Add cheese on top if desired. Bake 20 minutes at 350 degrees. HAM TVP BAKED HAM TVP AND POTATOES (4-6 servings) 1 c dry ham TVP chunks 2 c dehydrated sliced potatoes 1/4 c dehydrated onions 1 can condensed chicken or dram of mushroom soup salt and pepper 1 c water 3-4 TB dry milk 1 TB margarine 2 slices bread, cubed Barely cover potatoes and onions with water in separate bowls. Allow to stand 15 minutes, then drain. Combine 5 cups water, spices and milk. Layer TVP, potatoes and onions in a 2 qt casserole. Pour soup over casserole and dot with margarine. Sprinkle with bread cubes and bake 30-40 min. at 350 degrees. Substitutions 1. Substitute 2 c ham chunks for the TVP. 2. Substitute 2 c fresh sliced potatoes for dehydrated potatoes. 3. Substitute 1/2 c fresh chopped onions for dehydrated onions. HAM TVP AND NOODLES (4-6 servings) 1 c reconstituted ham TVP 1 TB dehydrated onions 1/2 c dehydrated green beans 1 1/2 c cooked noodles 1 can cream of chicken soup 2 tsp garlic salt 3/4 c water 1/4 c dry milk 2 TB fine dry bread crumbs 2 TB margarine 1/8 tsp tarragon Mix ham, onions, green beans and noodles. Place in casserole dish. Blend soup, spices, water and ery milk until smooth. Pour over casserole. Sprinkle bread crumbs on top and dot with margarine. Bake 30 minutes at 350. Substitutions 1. Substitute 1 cup ham chunks for dehydrated TVP. 2. Substitute 1/4 c fresh chopped onions for dehydrated onions. 3. Substitute 3/4 c fresh milk for dry milk and 3/4 c water. SIMPLE SOUP (6 svg) 4 c water 1 1/2 c lentils 1 c dry ham TVP chunk style 3 TB dehydrated carrots 2 TB dehydrated celery 3 TB dehydrated onions 1 sprig parsley, chopped 1 bay leaf, crumbled 2/8 tsp thyme salt and pepper Combine lentils in water and bring to a boil. Boil 43 minutes and remove from heat. Soak 1 hour. Add remaining ingredients and simmer until vegetables and lentils are tender. Substitutions 1. Substitute 2 c ham for the TVP. 2. Substitute 1/2 c chopped carrots for dehydrated carrots. 3. Substitute 4 TB chopped celery for dehydrated celery. 4. Substitute 1/2 c chopped onions for dehydrated onions. HAM TVP HASH (6 svg) 1 – 1 1/2 cups ham TVP, dry 1/4 c dehydrated onions 2 c dehydrated diced potatoes 2 TB dehydrated green peppers 3 TB butter 1/4 tsp salt 1/8 tsp pepper dash dried thyme Cover TVP, onions, potatoes and green peppers with warm water. Let stand 15 minutes. Drain. Heat butter in a skillet. Combine vegetables in a skillet and cook until browned. Season to taste. Substitutions 1. Substitute 2-3 c ham for the TVP. 2. Substitute 1 chopped onion for the dehydrated onions. 3. Substitute 4 c diced fresh potatoes for the dehydrated potatoes. 4. Substitute 4 TB fresh green pepper dices, for the dehydrated peppers. HAM TVP AND POTATOE AU GRATIN (4 servings) 1 1/2 c dry ham TVP 2 c dehydrated diced potatoes 1/4 c dehydrated onions 4 TB margarine 3 TB flour 1/4 c dry milk (non-instant) 2 c warm water seasoned salt 1/2 c grated cheese 2 TB fine dry crumbs Cover TVP, potatoes and onions with warm water in one bowl if desired. Let stand 15 minutes and drain. Save the soak water. Melt margarine. Blend in flour, milk and warm water saved from soaking the dehydrated foods to make a white sauce. Season. Comb ine vegetables in casserole. Pour sauce over the top and sprinkle with cheese and bread crumb s. Dot with margarine and bake 30 min at 350 degrees. Substitutions 1. Substitute 3 c ham dices for the TVP. 2. Substitute 4 c fresh diced potatoes for dehydrated potatoes 3. Substitute 3/4 c chopped onions for dehydrated onions. 4. Substitute 2 c milk for the dry milk and 2 cups warm water. SPLIT PEA SOUP WITH HAM TVP (6 svg) 1 1/2 c dried split peas 1 c dry ham TVP 1/2 c dehydrated onions 2 TB dehydrated celery 2 tsp salt 1/4 tsp pepper 1 bay leaf 6 cups water Put peas in water in large pot. Bring to a boil; boil 2 minutes. Cover, set aside and soak 1 hour. Add remaining ingredients and simmer until vegetables are tender. Cook to desired thickness, stirring occasionally. Add water if necessary. Season to taste. Variations Lentil Soup: Substitute 1 c dried lentils for split peas. Navy Bean Soup: Substitute 1 c navy beans for split peas. Cook 2-3 hours untl beans are gender. Add more water if needed. Substitutions 1. Substitute 2 c ham chunks for the TVP 2. Substitute 1 cup chopped fresh onions for the dehydrated onions. 3. Substitute 4 TB chopped fresh celery for the dehydrated celery. TVP HAM-FRIED RICE (4 servings) 1 c uncooked rice 2 TB dried egg, blended with 1/2 c warm water 1/4 c vegetable oil 2 TB dehydrated onions 2 TB soy sauce 1/2 tsp sugar 1/4 tsp MSG 1 cup soaked ham TVP, chopped Moisten TVP by soaking 1/2 c ham chunks in warm water to just cover for 15-20 minutes. Drain, saving the water. Barely cover onions with warm water in a bowl. Soak 10 minutes, drain. Cook rice without salt until tender. Blend dry egg powder with the warm water. Cool rice in refrigerator. Scramble the eggs in 1 TB oil in a skillet. Add onions. Stir-fry 1 minute. Add rice and stir to coat with oil. When rice is heated through, add remaining ingredients, including the scrambled eggs. Serve with soy sauce. Substitutions 1. Substitute 2 eggs for egg powder and water. 2. Substitute 1/2 c chopped onions for dehydrated onions. 3. Substitute 1 c ham, chopped, for the TVP. HAM TVP AND BACON BAKE (6 svg) 1 lb white beans 6 c water 1/2 c bacon TVP 1 c ham TVP, dry 1/4 c onions 2 TB tomato crystals, blended with 1 1/4 c warm water 1 tsp dry mustard 1/2 tsp ginger 1 1/2 tsp Worcestershire sauce 1/4 c packed brown sugar butter or margarine 3 TB molasses Pick over and wash beans. Put in a kettle with water. bring to boil and boil 5 minutes. Cover, let stand 1 hour. Meanwhile, cover 1 cup dry ham TVP with warm water. Let stand 15 minutes, drain and set aside. Reheat beans to a boil. Simmer until tender. Drain, saving 1/2 c liquid. Stir remaining ingredients into the beans and add saved liquid. Mix lighty and put in baking dish. Sprinkle with sugarm, dog with butter or margarine and bake 1 hour uncovered at 350 degrees. Substitutions: 1. Substitute 2 c diced ham for the TVP. 2. Substitute 6 strips crisp bacon for the bacon bits. 3. Substitute 1 1/2 c tomato sauce for the powdered tomato crystals and water. HAM TVP, CHEESE AND POTATO BAKE (6-8 svgs) 2 c dry ham TVP, diced style 2 c diced process cheese 4 oz can pimientos, drained (optional) 2 c dehydrated diced potatoes salt and pepper 3 TB soft or melted margarine 3 TB flour 1/4 c dry milk (non-instant) 1 1/2 c warm water Barely cover TVP and potatoes (in separate bowls) with warm water. Let stand 15 minutes. Drain. Combine TVP, cheese, pimiento and potatoes in a 2-quart casserole. Make a sauce with butter, flour and milk mixed with 1 1/2 cups warm water. Season. Pour over ingredients in the casserole. Bake 350 degrees for 40 minutes or so until done to taste. Serves 6-8 minutes. Substitutions 1. Substitute 4 cup diced ham for the TVP. 2. Substitute 5-6 c diced fresh potatoes for the dehydrated potatoes. 3. Substitute 1 1/2 cups fresh milk for the dried milk and water. HAM TVP WITH LIMA BEANS (6 servings) 1 lb lima beans 6 c water 1/2 c TVP bacon bits 2 c TVP ham, dry 1/2 c dehydrated onion slices 1/4 c tomato crystals 1 tsp dry mustard 1/2 tsp ginger 1 1/2 tsp Worcestershire sauce 1/4 c brown sugar margarine Cover lima beans with water, bring to a boil and boil 2 minutes. Cover and let stand 2 hour. Cook until tender and drain. Save 1/2 cup liquid. Combine all ingredients except saved liquid, brown sugar and margarine. Mix thoroughly. Put in 2 quart casserole, pour reserved liquid evenly over mixture. Sprinkle with brown sugar and dot with margarine. Bake 1 hour at 350. Substitutions 1. Substitute 4 cups ham chunks for TVP. 2. Substitute 1 c sliced onions for dehydrated onions. 3. Substitute 3/4 c tomato sauce for dehydrated tomato crystals. HAM TVP AND MACARONI (6 svg) 1/2 d dehydrated onions 1/2 c dehydrated green peppers 1 c tomato crystals and 3 cups water 2 TB margarine salt and pepper 2 c macaroni, cooked 2 c ham TVP, reconstituted 4 oz can mushrooms, optional 1/2 lb grated cheese Barely cover 1 c ham TVP with warm water. Also cover onions and green peppers with warm water in the same bowl. Let TVP soak 15 minutes, drain vegetables after 10 minutes. Drain TVP well. Blend tomato crystals with 3 c warm water to make a smooth sauce. Combine all ingredients in a casserole and season to taste. Sprinkle some extra cheese on top and bake at 325 degrees for 1 hour. Substitutions 1. Substitute 2 c ham chunks for TVP. 2. Substitute 1/2 c chopped onions for dehydrated onions. 3. Substitute 1 c chopped green pepper for dehydrated onions. 4. Substitute 3 cups tomato sauce for crystals and water. HAM TVP AND CORN CHOWDER (6 servings) 1 cup ham TVP, dry 1/4 c dehydrated onions 3 TB margarine 1 c diced dehydrated potatoes 2 TB dehydrated celery paprika 1/4 tsp pepper 1 can corn or 1/4 c dehydrated corn 1/2 c dry milk (non-instant) 1/4 c flour 1 1/2 tsp salt Set aside milk, flour, and paprika. Combine ingredients with 5-6 cups water in a large kettle. Simmer until vegetables are tender, about 25 minutes. Blend in flour, into 1/2 – 3/4 c water to form a smooth paste. Slowly blend into chowder mixture and simmer slowly until juice thickens. Add milk slowly. Simmer 5 minutes more. Sprinkle paprika on top. Substitutions 1. Substitute 2 cups ham chunks for the TVP. 2. Substitute 3/4 c diced onions for dehydrated on ions. 3. Substitute 3 c diced fresh potatoes for dehydrated potatoes. 4. Substitute 4 TB chopped celery for dehydrated celery. 5. Substitute 2 c milk for the dry milk and omit 2 cups water from the soup HAM TVP AND LIMA BEAN SOUP (6-8 servings) 1 lb dried lima beans 10 c cold water 1 c dry ham TVP 1/2 c dehydrated onions 2 TB dehydrated celery 2 TB dehydrated diced carrots 1/4 tsp dry mustard 1 bay leaf 3 TB margarine 2 TB flour 2 TB dry milk 1 1/2 c warm water Wash beans. Put in large kettle, add water. Bring to a boil and boil 5 minutes. Cover, let stand 1 hour. Add next 6 ingredients. Bring again to a boil; cover and simmer 1 1/2 hours. When beans are soft, whirl in blender until smooth, or mash with a potato masher. Melt butter, and blend in flour. Mix milk in warm water. Add milk to flour mixture, stirring until thick and smooth. Add to bean mixture and stir. Heat through and serve. Makes 2 1/2 quarts. Substitutions 1. Substitute 1 c ham for the TVP. 2. Substitute 1 1/2 c chopped onions for dehydrated onions. 3. Substitute 4 TB celery for dehydrated celery. 4. Substitute 4 TB diced carrots for dehydrated carrots. 5. Substitute 1 1/2 c fresh milk for the dehydrated milk and 1 1/2 c water. HAM TVP AND VEGETABLE SALAD (4 servings) 1 c dry ham TVP 1/2 c dehydrated carrots 2 TB dehydrated green pepper 2-3 TB dehydrated celery 2/3 c dry macaroni, cooked salad dressing salt and pepper 1/2 tsp celery seed Barely cover ham, carrots and celery with warm water in the same bowl, if desired. Also cover peppers with warm water. Let stand 15-20 minutes, then drain. Mix all ingredients together gently and thoroughly. Chill at least 1 hour. Serves 4. Substitutions 1. Substitute 2 c ham for the TVP. 2. Substitute 1 c chopped carrots for the dehydrated carrots. 3. Substitute 4 TB chopped green peppers for dehydrated peppers. 4. Substitute 6 TB chopped celery for the dehydrated celery. HAM TVP AND VEGETABLE SOUP (4-6 servings) 1 quart cold water 1 c dry lima beans 1 tsp salt 4 TB beef bouillon 5 c boiling water 1 c tomato crystals 1 c dehydrated diced carrots 1 c dehydrated green beans 2 c ham TVP chunks, dry 1/4 c dehydrated celery 2 c dehydrated onions salt and pepper 1/2 tsp dried marjoram 1 tsp dried sage 1 1/2 tsp salt 1/4 tsp seasoned salt Wash limas, put in large kettle and cover with water. Bring to a boil and boil 4 minutes. Remove from heat, let stand 1 hour. Combine remaining ingredients with lima beans, mix thoroughly and season to taste. Simmer slowly 30-40 min until beans and vegetables are tender. Serves 4-6. Substitutions 1. Substitute 3 c tomato sauce for dehydrated tomato crystals and omit 3 c water. 2. Substitute 1 c diced carrots for dehydrated carrots. 3. Substitute 2 c green beans for dehydrated beans. 4. Substitute 4 c ham for the TVP. 5. Substitute 1/2 c diced celery for dehydrated celery. 6. Substitute 5 c diced onions for dehydrated onions. HAM TVP CREOLE (4-6 servings) 3 TB margarine or oil 1/4 c dehydrated green pepper 1/4 c dehydrated onions 1 clove garlic, minced or 1 TB garlic salt 1/2 c rice 1 quart tomatoes with juice 1 1/2 tsp salt 1 TB sugar 1/8 tsp pepper 1/2 c brown sugar 1 bay leaf 3 whole cloves 1 c ham TVP, dry 1/2 c tomato crystals Combine all ingredients in large skillet; simmer slowly for 40-45 minutes, stirring occasionally. Cook until rice is tender. Substitutes 1. Substitute 1/2 c fresh green peppers for dehydrated peppers. 2. Substitute 3/4 c diced onions for dehydrated onions 3. Substitute 2 c cut up ham for the TVP 4. Substitute 1 1/2 c tomato sauce for the tomato crystals and 1 1/2 c liquid. HAM TVP AND LIMJA SKILLET (4 svg) 2 TB margarine 2 TB dehydrated onions 1 c ham TVP, dry 1/4 tsp thyme 1 tsp seasoned salt 1-2 c water 2 c cooked limas 1 tsp vinegar 1/2 c catsup or 4 TB tomato crystals and 1/2 c warm water Combine all ingredients in skillet and simmer until onions is tender, about 15-20 minutes, stirring occasionally. ‘HAM’ LOAF USING TVP (4 servings) 1 c ham TVP granule style, moistened 1 c rolled oats 1 c canned milk 2-3 eggs 1 can cream of chicken soup salt and pepper Combine all ingredients and place in a 9x9 inch baking pan. Bake 1 hour at 375 degrees. For variety, add 1/2 c cooked whole wheat kernels. SAUSAGE TVP RECIPES Completely cover 1 cup sausage TVP with warm water and beef bouillon. Let stand 10 minutes to reconstitute. Use in soups, loaves, casseroles, etc. wherever sausage is called for. Makes 2 cups. SAUSAGE TVP AND RICE DINNER (6 servings) 1 1/2 c sausage TVP, dry 1/4 c dehydrated celery 1/4 c dehydrated green peppers 1/4 c dehydrated onions 1 c rice dash marjoram salt and pepper 3 TB savory gravy (leftover) 3 c water 1 pkg onion soup mix In skillet, combine all ingredients. Slowly simmer 1 hour or until rice is tender. Stir often. Substitutions 1. Substitute 3 c sausage for the TVP. 2. Substitute 1/2 c dehydrated celery or green pepper for the dehydrated vegetables. 3. Substitute 3/4 c chopped onions for dehydrated onions. LENTILS AND SAUSAGE TVP 1 1/2 c dry lentils, cooked 3 TB mustard ]15-oz can tomatoes 1 1/2 c sausage TVP, moistened salt and peppers 1/2 tsp garlic salt 1/2 tsp sage Heat oven to 350. Mix all ingredients in a 2 quart casserole and place in oven. Bake 1 hour at 350. Serves 4. SAUSAGE TVP AND BROWN RICE SKILLET 1 1/2 c sausage TVP, dry 1/4 c dehydrated celery 1/4 c dehydrated green pepper 1 c brown rice 1/4 c dehydrated onions 2 cans cream of chicken soup 2 cans water Combine all ingredients in skillet. Simmer slowly for about 1 1/2 hour. For variety, dilute only 1 can of water and put in a 2 quart casserole. Bake 1 hour at 350. Serves 4-6.
  22. CHEAP FISH RECIPES I started out looking for cheap canned fish recipes(also for fish more likely to be on the shelf in austere times) for prep/storage, but ended up exploring rough fish (non-game, no bag limits, etc) as well. And these recipes are not as cheap as they used to be...I was shocked at how expensive mackerel was for example - it used to be the cheapest fish on the shelf! Anyway, here are some ideas on how to use these "lesser utilized" fish CANNED SARDINES CURRIED SARDINES IN TOMATO SAUCE olive oil or butter 1 bunch chopped green parsley 1 jar tomato sauce, 32 oz 2-3 cans sardines 1 sliced onion 1 c sliced mushrooms 2 small squash, sliced Saute vegetables in medium saucepan in oil or butter. Remove from pan, set aside. In same pan, heat tomato sauce. Stir in sardines, spreading across pan to keep from breaking up. Bring to simmer. Add vegetables, season with curry powder to taste. Simmer 6-10 minutes, serve over rice. MARINATED SARDINES 3 cans sardines (4 oz ea) 1/4 c tarragon vinegar 2 TB dry white wine 1/2 tsp prepared horseradish 1 c cucumber, peeled and sliced thin 3/4 c sour cream 1/4 c half and half 2 TB lemon juice 1 clove garlic, crushed 1/2 sp salt 1/2 c onion, sliced thin Crain fish, arrange in single layer in shallow baking dish. Combine cream, vinegar, wine, lemon juice, horseradish, garlic and salt. Separate onion slices into rings. Add cucumber and onions to cream mixture and mix well. Spread over sardines and chill overnight. FISH SPREAD 1 can sardines (or mackerel) 1 small onion, grated mayonnaise 1/2 juiced lemon fresh pepper Worcestershire sauce to taste Mash sardines, add remaining ingredients to a spreadable consistency. Taste, chill, serve. SARDINE QUICK-FIXES 1. Mix with mustard, add to quiche. 2. Make a frittata with sardine, zucchini slices, chopped onions, fresh basil and lots of parmesan cheese. 3. Place sardine and chopped green onions on tortillas, cover with taco sauce and cheese. Broil to melt cheese. 4. Bake potatoes, scoop out insides. Mix with sardines, shredded cheese, minced onions, fresh parsley. Stuff black into shells, bake another 15 min. Top with sour cream. 5. ‘Jansen’s Temptation’ Preheat oven to 350. Grease six 8-oz cups, thinly slice 1 large onions and toss onions with some olive oil. Saute until well browned, then peel and slice 6 medium potatoes thin. In each cup, place some potato and onions, then 1/3 can drained and flaked sardines, top with remaining onions and potatoes. Use about half for each layer. Whisk 2 TB flour, 3 TB fresh dill weed, and pour over the tops of the cups. Sprinkle with breadcrumbs, and bake 25-30 min. at 350 degrees. 6 servings 6. Add drained and chopped sardines to potato salad. Refrigerate to marinate. 7. Serve on antipasto platter. 8. Make a spread of 8 oz softened cream cheese, 1 can drained smoked sardines, 1 tsp sugar, 1 TB minced onions, 2 TB cream. Place in a bowl, mix until smooth. Serve with vegetables or crackers. CANNED MACKEREL ==================================================== MACKEREL CAKES drained mackerel, bones and skin removed bread crumbs eggs chopped celery to taste chopped onions seafood seasoning (Old Bay, or Hunters, or homemade) Combine in amounts to taste, make patties and sauté gently. MACKEREL SALAD 4 oz can mackerel 1/2 c fine chopped onions 1/2 c chopped tomatoes 2 tsp pepper 4 TB lemon juice 2 TB olive oil 19 oz can white beans, drain well 1/2 c chopped bell pepper 2 cloves chopped garlic 1 TB fresh basil, chopped Drain mackerel, crumble into a bowl. Add remaining ingredients, gently toss. Cover and chill 4 hours before serving. FISH CAKES 15 1/2 oz can mackerel dash salt 2 eggs dash pepper 1 med onion, diced 6 med potatoes, boiled and mashed Combine mix well. Drop by spoonfuls into hot grease and fry until brown on both sides. MACKEREL SALAD 1 chopped onions 2 cans mackerel sweet pickles, chopped 1/2 c mayonnaise crumbled crackers 1 tsp mustard 1/2 tsp vinegar 3 boiled eggs Mix thoroughly and eat. Adjust amounts to taste. FISH BALLS 15 oz can mackerel and juice 2 TB chopped onion 1 egg 1 TB lemon juice 1/4 c tomato paste 2 tsp sugar 2/3 c potato flakes cornmeal Drain liquid from mackerel but save the juice. Add enough water to juice to make 3/4 cup. Heat liquid, remove from heat and add potatoes. Combine mackerel, onions, egg, sugar, lemon juice, tomato paste and potatoes. Mix well, shape into 1 1/2 inch balls and roll in corn meal. Bake at 350 about 45 minutes. Serve plain or sauced. MICROWAVE FISH LOAF 1 can mackerel, boned 1 TB chopped green pepper black pepper sage to taste 1 tsp chopped onions 1 TB chopped celery 1 slice bread Combine, microwave 4 minutes. MACKEREL PUTANESCA 2 mackerel fillets, large (10 oz) or 4 small, skin on 2 tsp small capers 76 anchovy fillets, diced 8 black olives halved 1 tsp fresh oregano, chopped 6 tsp diced plum tomatoes 1 tsp minced fresh parsley 2 TB olive oil 1 tsp diced onions 1 tsp garlic, mashed 2 green peppers, diced 1 tsp fresh basil, chopped 2 TB tomato puree salt and pepper flour for dusting Season fish with salt and pepper. Dust with flour, shake off excess. Saute in olive oil, flesh side first for 3 minutes, then skin side, for 2-3 minutes. When opaque, remove, keep warm. Saute onions and garlic in remaining oil until soft, not brown. Add capers, pepper, anchovies, olives, basil and oregano. Cook several minutes, then add tomato puree and chopped tomatoes. Simmer 5 min, season to taste and pour over fish. Sprinkle with parsley. MACKEREL CAKES WITH POTATO STARCH 14 oz can mackerel, skinned 1 small onion, chopped 1 TB salt 1 TB potato starch 1 tsp pepper 1 tsp cumin 1 small potato, boiled Drain fish well. Blend everything in blender or mash together very well. Fry over med. heat in a sprayed skillet. Serve with boiled potatoes and carrots, and cucumber salad in traditional meal. RICE AND MACKEREL SAUCE 1 1/2 c white rice 1-2 cloves garlic, mashed salt to taste 1/2 c chopped onions 2 1/2 c cold water Saute rice and vegetables in heavy pot, no fat needed. Just keep stirring. When 1/2 grains are opaque, add cold water. Bring to a boil, close the lid, and simmer 10 min. Turn off heat let sit 15 min. Sauce: 1/2 can (1 lb ) mackerel 1/2 onion, sautéed 1 lb can vegetables of choice 1-2 c tomato juice 1-2 cloves garlic, mashed small amount ketchup Break up mackerel in pan, add remaining items, bring to a simmer until heated through. Serve over rice. CANNED SALMON ======================================================= SALMONETTES 14 oz can salmon 1/4 c liquid from salmon 1 egg slightly beaten oil for frying 1/2 c flour 1 heaping tsp baking powder pepper to taste Drain salmon, reserve 1/4 c liquid. In bowl, break salmon up with fork. Add flour, egg, pepper and mix well. In small bowl, combine baking powder and saved liquid, beating until foamy. Do not mix in advance. Combine mixtures, form patties, and fry in hot oil 1-2 min. Drain on paper towels. SALMON CAKES 1/2 c dry bread crumbs 1 stalk celery, minced 1 TB parsley 1 lb can salmon, drained and boned 2 TB mayonnaise 1 tsp instant onions 1 tsp baking powder 1 egg, beaten 1 tsp lemon pepper seasoning Place everything except fish in a bowl. Mix well. Stir in salmon lightly but thoroughly. Shape into 4 patties, place on lightly greased broiler and broil 8 inches from heat, 4 min per side. LAZY SALMON CAKES 1/2 c mashed potatoes 1/2 tsp lemon peel, dry 1/ tsp fresh parsley 1 egg 1 TB lemon juice 1/2 tsp dry dill weed 3/4 med onion, sliced 7 1/2 oz can salmon boned and skinned Mash potatoes, let cool. Mix with remaining ingredients, form into 4 patties. Fry in oiled pan over medium heat cooking 5 min per side. SALMON CASSEROLE 1 lg can salmon, drained, skinned and boned 1 can peas 1 can mushroom soup 1 sleeve crackers, crushed Spray casserole dish with spray. Layer in 1/3 c crackers, half the salmon, half the peas, half the soup. Repeat, putting last 1/3 of crackers on top. Dot with margarine, bake at 350 until hot and bubbly. CANNED TUNA ===================================================== SKILLET TUNA BURGERS 6-7 oz can tuna 1/2 c minced celery 1/4 c finely chopped onions 1 beaten egg 1/2 c dry bread crumbs 1/3 c mayonnaise 2 TB chili sauce 2 TB oleo lettuce and tomato slices 4 hamburger buns Toast buns. Drain and flake tuna. Combine with crumbs, celery, mayonnaise, onion, chili sauce and egg. Shape into 4 patties, cook in melted oleo 5 minutes per side. Serve on buns with lettuce and tomato. FISH, GENERAL =========================================================== OVEN FRIED FISH, ANY KIND 1 lb fish 1 TB parmesan cheese 1/2 tsp thyme 1 TB melted fat 3/4 c milk 1/2 c dry bread crumbs Dip fish in milk. Combine crumbs, cheese and thyme and coat fish. Lay in single layer in greased shallow pan. Drizzle with melted fat. Bake at 450 for 12 min per inch thickness of the fish. MIXED FISH STEW (6-8 svg) 3 lb mixed fish, cut in chunks 3 TB margarine 10 c water 2 bay leaves 1/2 tsp dry marjoram 4 sprigs parsley 1 tsp salt 2 lg onions, sliced thin 1 lg clove garlic, mashed 6 very large potatoes, peeled and quartered 1 tsp dry thyme 1/2 tsp pepper Chunk fish about the same size. Saute onions & garlic in margarine in large pot until soft. Add potatoes, water, bay leaves, thyme, marjoram, parsley, salt, and pepper. Bring to a boil, add fish. Lower heat to medium. Cover, cook about 15 min until fish and potatoes are tender. Discard bay leaf. Put slice of French bread in each soup bowl, ladle broth over. Serve fish and potatoes separately on a platter. CARP=================================================================== Carp have been the most widely eaten and one of the most esteemed fish through history. Only in North American does it fail to be well regarded. Fans, however, insist the poor reputation is unwarranted. For one it is less susceptible to parasites and bacteria than most native fish, because it is an exotic species. Moreover, few fish, rough or sport are palatable when caught in foul water. Most carp are caught in polluted waters, but if caught in turbid or polluted water, their flavor can be clarified like any other fish, by placing them in clean running water (bathtub for example) for a day. Simple preparation methods, taking care to remove all the blood, flesh, mud vein and dark meat will also minimize muddy flavor. With a bit of searching, canned, smoked, or pickled carp can be found at the occasional deli and market, sometimes even fresh. The fine bones are handled by scoring them so they cook soft. GEFILTE FISH FROM SCRATCH (18 servings) 5 lb mixed fish, equal parts pike, carp, etc water to cover fish white pepper to taste 2 lb matzo meal 1 lb beets, sliced 3 onions, sliced 1 stalk celery, sliced salt to taste 2 large carrots, sliced 4 eggs 1/4 c water Chop fish in large wood bowl with a hockmeisser. Make fish stock in large kettle by boiling fish heads, bones, and trimmings with onions, celery, carrots, and water to cover. Add salt and pepper to taste. Bring to boil. While simmering, put an onion and 4 eggs in blender, add to chopped fish. Add about 2 TB matzo meal, salt, pepper to taste, and maybe 4 TB water or so. Shape mixture into balls. Take another stock pot and layer beets on bottom, add some sliced carrots and onions, then the fish balls. Repeat layers, ending with carrots on top. Pour broth from the other kettle over the fish, and simmer covered 2 hours. When cool, remove balls to platter, garnish with cooked carrots. Strain broth and chill. Serve with jelli4d broth and fresh ground horseradish. CARP SANDWICHES Skin carp, remove red-brown vein. Fillet, then score by cutting 2/3 way into fish every 1/4 inch. Cut into sandwich size pieces. Beat up 1 or more eggs. Dip fish in eggs, then crushed dry crumbs or cracker crumbs. Deep or pan fry in hot oil. Put in buns and top with tartar sauce. Garnish as desired. BAKED CARP Clean, wash, dry carp. Remove as many large bones as possible without mangling the body. Rub inside and out with salt and stuff with the following dressing: 1 c dry breadcrumbs a little minced parsley salt and pepper 1/2 c butter 1/2 c chopped onions hot water to moisten Sew up opening in stuffed fish, brush outside with lemon juice, then with butter and pepper. Dredge with flour, lay on a rack in baking pan. Pour in 1/2 c hot water4 and 1 TB oil and bake 1 hour at 350 degrees, basting often. CAMP CARP 4-5 c water freeze dried vegetables, as desired 2-3 TB garlic powder 1 – 2 pkg soup mix, flavor of choice dehydrated minced onions dehydrated bean sprouts salt, pepper, curry powder, etc one freeze dried carp, broken up instant or minute rice, instant potatoes, etc Put water on to heat. Add soup, vegetables, carp and seasonings. When cooked, stir in rice, potatoes, etc to thicken up and make into a meal. All measurements are by cooks choice. MARINATED CARP 2 lb carp 3 TB oil 2 TB flour salt 1 c vinegar 1 c water 3-4 juniper berries 2-3 bay leaves 2 tsp sugar or 2 lumps Clean and wash carp, cut in pieces, salt and let sit 30 min. Pat each piece dry, dredge with flour. Fry in hot oil on both sides at low temperature. Place pieces in bowl or jar; then pour mixture of vinegar, water, salt, juniper berries, bay leaves, and sugar, which was boiled together, then chilled over the top of the fish. Chill 2 days, serve. TEXAS OKLAHOMA CARP PIE 2 1/4 c cooked carp, flaked 1/2 c cold chicken stock 3/4 c peas 3/4 c diced celery 2 TB salt 1 c flour 1 1/4 tsp baking powder 3 TB butter 1/4 tsp salt 1/3 c cream 1 1/2 c hot chicken stock 1 c cook3ed new potatoes, diced 1/3 c flour 1/4 c raisins 2 c green jalapeno peppers, diced, optional 1/2 c yellow winter squash, cooked 1 c beef tripe, cut in 1 inch squares Blend cold stock and 1/3 c flour to a paste. Preheat oven to 425. Add cold mixture to hot stock, cook and stir over med heat, until it thickens. Add fat if wanted, and jalapeno peppers if desired. Combine carp flakes with leftovers of game birds, peas, celery, squash, tripe, and 2 TB salt. Put in greased casserole. Sift 1 c flour, baking powder, 1/4 tsp salt. Cut in butter, add cream and stir to a rich dough. Roll 1/4 inch thick, top casserole. Bake at 425 about 20 min. or until browned. CARP TACOS 1 lb ground carp 3 TB oil 1 pkg taco seasoning 1/2 c water sliced tomatoes 12 taco shells lettuce shredded cheese sliced olives chopped onions and/or green pepper sour cream or thousand island dressing Fry carp in oil until cooked. Add taco seasoning and water. Cook and stir until dry abnd crumbly. Load up taco shells, garnish as desired. BUTTERMILK FRIED CARP Skin 2 lb carp, remove reddish brown flesh. Score and cut in chunks. Pour 1 c buttermilk over fish, let stand 30 min, turning once. Stir 2 tsp salt in 1 c biscuit mix. Remove fish from buttermilk, dip in mix, covering both sides. Pan fry or deep fry 5-10 min until cooked and brown on both sides. Do not let oil get too hot, they will not cook through. Drain on paper towels, serve with lemon. CZECH CARP WITH SOUR CREAM 1/4 c butter 2 bay leaves 1/3 c sour cream 1 lemon, juiced salt and pepper 1 carp, cleaned Grease a shallow casserole with butter. Season carp with salt and pepper inside and out. Put carp in pan, smear with butter, top with bay leaves (crushed). Cover with sour cream and lemon juice. Bake at 350 for 40 min, or until browned, basting often. 4 svgs. CARP CHOWDER 2 lb carp 2 stalks chopped celery 1/4 c butter 1/4 c flour chopped onions dash thyme salt pepper Simmer carp, onions, celery, thyme, salt and pepper slowly in water for 30 min. Thicken with mixture of butter and flour. Serve. CARP IN BEER 1 lb carp two 12-oz can dark beer 1 med onion, chopped 1 stalk celery, chopped 1 bay leaf 1/2 tsp thyme 1 tsp salt 1 sprig parsley 1/4 lb butter 1/2 c gingerbread crumbs Mince onion, add celery, bay leaf, thyme, parsley, beer and salt. Bring to a boil. Cut and score carp in pieces, place in sauce and cook on low heat 10-15 min. Remove from sauce, thicken sauce with gingerbread crumbs. Strain sauce, stir in butter to make a creamy sauce. Pour over fish. CARP ON RICE 1 lb carp 1 c rice 1 tsp flour 2 TB vinegar salt and pepper 6 TB oil onions Clean and wash fish, then split long ways and cut in 1 1/2 inch pieces. Salt the pieces. Let sit 30 min. Meanwhile, sauté chopped onions until half cooked in the oil. Add washed, dried rice and let fry until it starts to color. Add water, let boil 5-6 min. Put rice, onion mixture in baking dish. Salt and pepper to taste, add fish. Make a sauce of flour mixed with 2 TB vinegar and pour over the top. Bake at 350 add water as needed. Good hot or cold. CANNED CARP 1 carp Tabasco sauce tomato sauce vinegar sea salt A-1 sauce For 1 pound fish steaks, pack in pint jars. Do not add water. Mix 1/2 tsp salt, 1 tsp vinegar, 2 drops Tabasco,k 1 TB tomato juice, and 1 tsp A-1 sauce per pint jar. Add to jars, seal. Process at 10 lb pressure for 90 min. Use like canned salmon. PICKLED CARP fish water allspice salt and pepper sliced onions vinegar cloves mustard seed lemon slices Do not score but cut carp into domino size pieces. Soak overnight in mixture of 1/2 wter and 1/2 vinegar. Drain, b ut into a boiling solution of 3 c vinegar and 1 c water. Add spices above to taste (or use a pickling mix you like). Boil fish until cooked. Place pieces in jar with sliced onions over the top. Pour boiling solution into jars and seal. CANNED CARP #2 carp pint jars 1 tsp canning salt per jar 1 gal water for the brine 1 c salt to soak in Sterilize both jars and lids. Clean fish well, clean and remove larger bones. MAKE SURE ALL SKIN AND BLACK STRIP INSIDE THE BODY CAVITY IS REMOVED. Wash well, put into a brine of 1 c salt to 1 gal water. Cut into 1 or 1 1/2 inch chunks and soak 1 hour. Drain 10 min. Pack fish into hot jars, leaving 1 inch headspace. Add 1/2 tsp salt per half pint and 1 tsp salt per pint jar. Use only pint or half-pint jars. Do not add liquid. Wipe rims, screw lids down firmly, and process 1/2 pints and pints (both) for 1 hour and 40 min at 10 lbs pressure. CANNED CARP #3 fish salt oil Fillet carp, removing ribs. Cut into 1 inch chunks, bones and all. Put into pint jars with 1 TB oil and 1 TB salt per pint. Cap, process 90 in at 10 lbs pressure. let seal. Bones will soften and become edible. TO USE CANNED CARP Make fish patties with drained meat, chopped onions, chopped bell peppers, crushed saltines. When pan fried, they are almost as good as salmon patties. Canned carp also works well for most salmon recipes and in salads. CARP DUMPLINGS 1/4 c butter 1 stalk celery, chopped 2 pints hot water 1/4 tsp white pepper 1 chopped onions 4 slices white bread 1 tsp salt 3 well beaten eggs 1 onion, chopped 1 carrot, chopped 2 TB salt 1 lb carp fillet 2 small pieces celery 1 tsp dry parsley 1 tsp white pepper Make bouillon. Brown 1 onion, 2 stalk celery, 1 carrot in butter until brown. Add 2 pints hot water, 2 tsp salt and 1/4 tsp white pepper. Boil 30-40 min. Prepare fish by putting carp, remaining onions, and the small celery pieces through a grinder. Mix with bread, trimmed and rubbed to crumbs and remaining ingredients. Mix. Drop by spoonfuls into boiling broth, cook until done, about 5 min. Serve with chili sauce. DEEP FAT FRIED SCORED CARP 2 carp, fresh, scored and halved 1 c flour 1/4 tsp pepper oil for frying milk 1 c cornmeal 1 tsp Lawry’s seasoned salt Wash fish, dip in milk then in dry mixture of flour, cornmeal, salt and pepper. Repeat milk, then dry dip again. Deep fry at 350 until golden brown. Serve hot on bread slices, garnished with sliced onions, tartar sauce or lemon slices. CARP CAKES 1 c flaked, cooked carp 1 egg, beaten 1/2 TB butter 1/2 tsp salt 3 c mashed potatoes 1 TB bacon grease 1/2 tsp pepper 1/8 tsp paprika Mix carp, potatoes, bacon grease, butter, salt, pepper and paprika. Add egg. Shape into cakes, pan fry in hot grease until golden. CARP STEW 4 lb carp 1/4 onion, chopped 1/4 tsp salt 1/4 lb bacon 1 c tomatoes 1/4 tsp sugar Fry bacon in Dutch oven or small kettle until crisp. Add other ingredients and simmer 45 minutes. FRIED SCORED CARP carp pieces, filleted and scored 2 c cornmeal salt and pepper 1 TB flour oil or lard to fill pan up to 1 inch deep Coat fish with dry mixture of cornmeal and flour. Place in hot oil, scored side down. Fry until golden, then turn to fry other side until golden. Drain and serve. Any fish you catch of the bony type (pickerel, carp, pike) can be scored the same way as carp or pickled to make those pesky Y-bones disappear. Pressure cooking or canning the fish also dissolves the bones, adding calcium value to the finished product!
  23. It dfepends on the brand, but I like them much better thqn the frozen. I rehydrate them around 20 min in boiling water, drain, then sprinkle them with onion powder when I cook them. I likr the ore-ida brand versus betty crocker. I especially like that they dehydrated ones leave more freezer room for things I prefer frozen, like meats, and the frozen ones are often sold out in my area. Its a win-win
  24. I'll see if I can dig out m y "survival" dookbook that Ive been accumulating recipes for over the years since Y2K. For using stored/dehydrated/prep foods.
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