kappydell

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.

 

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.  

 

 

 

 

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.

 

 

 

 

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. 

 

 

 

 

 

 

 

 

 

 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! 

 

 

 

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

On 1/12/2011 at 2:15 AM, Teaberry said:

Great idea for a cookbook. How's it coming along? Does anyone know of a good cookbook that does not use store bought canned goods, but only uses dehydrated foods, garden vegetables and fruits, meat from hunted animals, and dried beans, grains and herbs?

 

 

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.

We are waiting for easter hams too!  We get the spiral sliced Sams Club ones, then cut & freeze in meal size portions.  Our favorite dinner with them is scalloped potatoes and ham (mmmmm)  but we also dice and use in omelets, grilled ham & cheese sandwiches (for quick dinners) and sometimes plain ol ham and eggs.  I did can up some navy beans and ham and the recipe was tasty.....

C'mon Easter hams!!!  We are saving freezer space for you!  (not to mentio split pea soup with those ham bones!)    

 

I feel sorry for those who have no idea how to make their own stuff from scratch.  I get worried when I see those "meal kits" sold on TV...you know.....they sell you the (expensive) ingredients and the recipe ("and all the hard work like chopping is already done!" they breathlessly brag) and you get to cook it.  Not terribly cost effective I am certain.  

Since when is eating supposed to be a "restaurant quality event"????  OY!  Frankly the restaurant quality foods are not all that tasty compared to homemade, and not all that healthy either.  

 

I gave a talk and handed out recipes at a prepper meeting about 5 yrs ago, based on very basic long-term storage foods, to give folks ideas on how to use their storage.  I got many compliments, but whast I most recall was one rueful comment from one of the menfolk..."oh, great...now I gotta learn to cook, too!"   Either that or recruit a cooking granny for his team...

I've missed lots while I was unable to use computer for very long at a time.  I had one cataract removed.  Now I have one nearsighted eye, one farsighted, LOL,  Kinda like bifocals except I have to shut one eye depending on what I'm looking at!

 

We are finally getting some strength back from our bouts with covid... and we getting the garden in.  Today I planted some Catawissa Walking onions, the other onions and garlic have not arrived yet.  (The catawissa ones are larger than the Egyptian ones, and were bred originally in Pensylvania, to make more small topsets.  They were supposedly used to produce 'baby onions' commercially.)  I'm hoping they will establish here quickly.  Some pickled onions would be a tasty relish for a pickle tray.

I have been setting aside kitty litter pails for a while, and they are coming in handy.  They will hold some herbs.  IDK why but we ALWAYS get too many things to fit in our garden, and end up stuffing in extras all over the place.  The litter pails work nice - I made 2 wicking ones last year for catnip and lemon balm, and both are growing back after their winter die down.

 

One of our cats got in a heck of a fight - we are thinking with a raccoon- and had to go to the vet.  He is still there, with half his body shaved to get at and clean all his puncture woulds which were infected (naturally).  Thank goodness for a vet who takes time payments.  There are cheaper ones, but this one takes time payments the others do not.  So kitty is lounging in his cage there, and when he comes home will be indoors in a cage ti finish healing.  The vet says all our kitties are very friendly when we bring them in - no biting, hissing or fighting.  We handle them a lot, even the outdoor ones, so they do not go feral.  But it sure is pricey when they get banged up.  First Woodsey was grabbed by an owl and fought free (gouged throat and shoulder) and now Roamer gets his side torn open.  Ouch. 

 

Chainsaw Mary's birthday was yesterday.  I made her a red velvet cake (her favorite) and tried out the triple deck pan set I found online.  It has one 7 inch, one 5 inch and one 3 inch pan to make tiers, and takes one box of cake mix.  She thought it was cute, especially that little old "hat" of a third layer...about the size of a cupcake.  We ate it first so we could fit the rest under the cake cover, LOL.  6 inches was too tall for the cake covers we have.  I also got her a 9mm Bodyguard semi-auto, and a set of paracord wrapped handle tools with belt holders - a hatchet, a knife, a firestarter and a flashlight.  Then she got another huge surprise to us both...when we picked up the Bodyguard, they were having a raffle, so we put in $10 and she won 3rd prize - a $300 gift certificate from the gun store.  (AMMO!!!)  I told her maybe we should find a gun store to buy lottery tickets in since our luck seems to revolve around firearms, LOL.

 

Euphraysne, how is that wrist doing? Not your dominant hand I hope.  That is one tough way to learn to be ambidextrous.  

 

 

 

  

 

 

My tabs would have to fill both arms....Im old enough to remember that we were all supposed to ie because of:  water pollution, air pollution, Y2K, etc, etc, etc.....

Our prayers will, of course continue...

I recycle my used cheese shaker jar (Kraft Parmesan and the like) to hold flour.  Much easier to sprinkle over potatoes when making scalloped potatoes, or over the counter to roll out cookies and other stuff.  I save my large cranberry juice jugs (3 to 4 quart size) and refillk with uncooked rice, small pasta, oatmeal, dry beans, and other dry goods for kitchen use.  They are easier to pour frojm with the nice handles than the 2 qt bottles I used to use.  I keep the 2 qt bottles to store water in, and make fly traps, tippy taps and for jug fishing.  Old Walmart onion powder containers with shaker tops hold homemade spices mixes: ranch, taco, Italian, and cinnamon sugar.  And the Argo cornstarch jars (square ones) hol precisely 1 lb of flour, sugar, and coffee and perch nicely on back of the stove,

 

From my local grocer (the one with a bakery) I pick up the small covered pails.  Although I have to wash them out they are perfect size (2 gallon) for Christmas cookie and chex mix stashes, which we have in quantity for the season.  After they provide nice covered storage for dry pet foods, dry bread being saved for making crumbs, that 10 lb sack of flour I am currently using, and as easy to handle tote pails for garden produce and tools.  Walmart has them too, they wash them out for you but charge $1 each.  Best of all they fit in the dishwasher!

 

I always buy the big coffee containers, transferring contents to several smaller coffee 'cans" for day to day use (you know those that pretend to be 1 pound).  The empties are also washed and used to hold the parrots peanuts, the small cat toys, dog treats, and anything else that comes in multiples with those fragile plastic bags guaranteed to split and drop the contents all oover).  

17 hours ago, Midnightmom said:

My dog would see that as a chew toy and try to shred the pad!

Examples of her work!!!  

 

 

 

 

 

 

 

UH OH.... I never thought of that.  I have several who think dismembering toys to find the squeaker is part of their job descriptions!  I only buy toys at the dollar stores as a result.

https://www.naturalnews.com/2022-01-29-rubbery-blood-clots-in-bodies-of-vaccinated.html

 

odd 

Now THAT is creative use of resources!  I wonder if it would keep my dogs from pressing the wrong buttons when they walk on my remote?  

Blackout curtains may be making a comeback but if they are using heat sensing targeting systems they wont work effectively...I am reading old WWII rationing bulletins on how to save on rationed items...good money saving hints.  I pray for those caught in the tentacles of war.  It must be terrifying.  

Welcome back Becca!  The house is gorgeious!  and I love a wrap aroupnd porch to sit on and snip tails off green beans and other veggie prep stuff.  Lewss mess indoors and a shorter walk to the ompost area.  You are in for such fun planning new gardens and orchard areas!  An acre is just about the perfect size, too.  

The chili beans always disappear on me...they are just so handy to pop open a pint and eat as a side dish...especially with eggs in the morning.  YUM.

CHILI BEANS  BIG BATCH    Makes 16 cups

1 c chopped onions (21 cents)                                                         

1 pint canned tomatoes (88 cents)

6 TB chili powder(50 cents)                                                                              

2 lb beans (pinto or red types) ($1.94)

2 TB salt (1 cent)                                                                                 

7 1/2 c boiling water

1/4 tsp pepper     (1 cent)                                                 

Wash beans and soak overnight in cold water, or quick soak if you want them faster.  Drain soak water.  Mix remaining ingredients into beans.   

 

If canning, boil 5 min, then pack beans hot in jars within 2 inches of top of jar.  Fill with hot sauce liquid up to 1/2 inch of top of jar, cap and process at 10 lb pressure for 60 min both pints & quarts. 

 

If making in crockpot, cook soaked beans until tender in plain water.  Drain, then return beans to crock pot with remaining ingredients and cook to blend flavors nicely; 4 hr on high or 8 hr on low.   Total recipe $3.55;  1 cup = 22 cents

 

If cooking on stovetop, presoak beans, then rinse.  Simmer in fresh water to cover until tender.  Drain, return beans to cook pot with remaining ingredients & simmer 20-30 min to blend flavors, stirring to keep from sticking.

 

Why buy them when you can make them?  These wont stay on shelves very long they are just too darn handy.  Prices are from about 6 years ago so dont expect them to be as cheap anymore.

 

 

WHITE CHILI 10 cups

4 skinless, boneless chicken breasts

2 med onions chopped

1 garlic cloves, minced      

1 TB veg oil

2 cans (14 1/2 oz ea) fat free chicken broth

2 c cooked great northern or cannellini beans, mashed

2 cans chopped green chilies

1 tsp ground cumin

3/4 tsp dry oregano

1/2 tsp oregano

1/2 tsp pepper

1/8 tsp cloves

1/8 tsp ground red pepper

Optional toppings: sour cream, chopped fresh cilantro

Cut chicken bite sized.  Put in heavy kettle or Dutch oven and sauté along with onion and garlic in the veg. oil, over med high heat.  Cook for 10 min until chicken is cooked.  Stir in broth,  beans, chilies and spices.  Bring to a boil, the cover, lower heat and simmer 30 min longer.  Serve with sour cream & cilantro garnish.

 

SOUTH OF THE BORDER PIZZA (8 servings)

1 package (8 ½ oz) corn muffin mix (97 cents)

1 16-oz can or 2 cups refried beans (70 cents)

¾ c shredded cheddar cheese (87 cents)

¾ c shredded Monterey Jack cheese (90 cents)

1 cup tomato sauce ($1.00)

3 TB chopped green pepper (20 cents)

3 TB sliced green onions (10 cents)

2 TB salsa (20 cents)

1 tomato, chopped (50 cents)

½ avocado, peeled and sliced (60 cents)

Preheat oven to 400.  Make corn bread according to package directions, reducing milk to ¼ cup.  Spread batter evenly in a 14-inch pizza pan that has been sprayed with cooking spray.  Bake 20 min, remove from oven and reduce oven to 350 degrees.  Spread refried beans over cornbread.  Sprinkle with half the cheese.  Combine tomato sauce, green pepper, onions and salsa.  Spoon over refried beans.  Sprinkle with remaining cheese.  Bake 15 min or until cheese melts.  Garnish with avocado slices and chopped tomatoes before serving.  Total recipe cost:  $6.00.  Per serving 75 cents.

 

SWEET BAKED BEANS
Nutrition Note: This recipe makes 16 servings. Each serving has 150 calories, 1 g fat, 7 g protein, 28 g carbohydrates,
3 g fiber, 37 mg calcium, 52 mcg folate, 296 mg potassium, and 291 mg sodium.
Ingredients:
1 pound (2 cups) dry pinto beans

¾ cup dark brown sugar
1 teaspoon salt

½ teaspoon dry mustard
10 cups cold water

¾ cup ketchup
½ pound cooked, smoked ham pieces

¾ teaspoon Worcestershire sauce
1 cup chopped white onion

½ cup cold water
½ cup real maple syrup
Method:
1. In a 4-quart kettle, add salt to 10 cups water and heat to boiling.
2. Sort dry beans into a strainer and rinse with cold water.
3. Add beans to water and boil for 10 minutes.
4. Pour beans and water into a crockpot and cook overnight on low, or 1 to 2 hours on high,
until beans are tender.
5. Drain beans and return to crockpot.
6. Add remaining ingredients, stir and simmer 5 to 8 hours. Add more water, if needed, to
keep beans moist.

 

 

Today I canned a canner full of meat, and helped Mary unload another load of a topsoil-compost mix.  We are both still waiting to retrieve our energy post covid, but we managed to get everything done before the rain came in this evening.  I called Lowes and got a refund on missing copper tape.  I will re-order.

This morning I watched this kitty climb the wrong side of the ladder to check out a bird in the tree.  She is no dummy....

 

Drip irrigation system laid out & hooked up

 

 

Copper anti-slug tape on sides of raised beds.

Off loading what turned into 7 scoops of dirt-compost mix.

 

 

Its a small victory, but a sweet one.  Marys high school BFF back up is Wisconsin is finally stocking up.  They have been getting hints from her for years to "put a few things by, just in case".  Last summer she is the one we took a huge cooler of meat to, because we couild get it at a reasonable price and where she was, it was several times as expensive, and nowhere near the quality.  Tonight when Mary asked her how the meat was holding out, she said "I've been rationing that" and went on to say they were stocking up on other nonperishable foodstuffs "nothing drastic, just bit by bit".  That was how Mary told her we had done it, bit by bit over time, to build up a food security pantry (friend does not like the P word, it makes her think of "scary" things).  They are even going (as far as) buying a generator and fuel in case of power outages.  For her that is a MAJOR step, so we are happy they finally took the plunge.  Frankly we dont care what you call it, as long as you DO it.

 

I suffered a slight case of sticker shock at the pharmacy today.  Went to pick up eye drops, and one of them cost me $50 (that was the co pay) for an infinitesimal bottle.  Then in the mail yesterday my annual letter stating they were not going to cover one of my meds that I pay a huge co-pay on (ranges between 40 and 80 dollars for 30 days) because the ones in their formulary have bad side effects.  So tomorrow I will be calling my doctor to call them and explain why I need them to cover this.  Without insurance its almost $500 per month (!!!) They have been covering it but I have to go thru this annually.  Its beginning to get mje down.  Soon I will not be able to afford my meds even with insurance (and mine is far better than most).  Im already using generics wherever I can, and splitting pills, and all the other tricks to get the price down to a reasonable level.  ARRRRGH!  At this rate  i WILL have to choose between food and medicine. Or declare my homestead "clothing optional". We can always claim we are training for  the TV show "Naked & Afraid"  

 

The garden is tilled, fertilized  and ready to plant as soon as this next round of week long rain storms passes.  Today I cut up 12 quarts of meat chunks in older cuts of frozen meat to can up.  It takes me longer than it used to, but it is so good to know I can just open a canm, thicken up the broth and serve over whatever else I have around.  

I am dehydrating a full dehydrator of parsley after moving one keeper to the large pots I am putting me herbs in.  The sqge and marjoram are thriving there too.  Collard greens will be dehydrated as well.  And I have 5 cabbages to "use up" from the garden clean up. 

We laid out our drip irrigation system yesterday, Mary set it up today, so we are good to go gardenwise.  I also picked up two trash cans to compost in at the local Ollie's thrift store ($10) so after the canning and dehydrating I will set up the composters too.  Plenty to keep us busy here increasing our self sufficiency quotient.     

 

 

Have you noticed the rice at Walmart is in short supply?  People are thinking about storable, adaptable, reasonably priced food again, to make sure the kiddos get fed no matter what happens.  Here are some recipes I found on another site, plus a collection of others from various sources

 

Beans and Rice – five ways

 

Basic recipe:

 

1 cup rice

1 can drained and rinsed beans, or 2 cups cooked dry beans

1 onion, chopped

1 clove garlic, minced

1 tbsp vegetable oil

 

Cook the rice according to directions. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste. Serve with rice.

 

Asian Beans and Rice

 

Substitute beans in basic recipe with black beans, then add the following to the basic recipe:

1 cup chopped carrots, rehydrated

2 tbsp ginger

2 tbsp soy sauce

½ cup rehydrated chopped green pepper

½ tsp Chinese five spice

 

Fry the carrots, green pepper and ginger with the bean and onion mixture for a few minutes until carrots are cooked but still crunchy. Stir in the soy sauce and remove from heat. Mix the Chinese five spice with the rice, salt and pepper to taste.

 

Caribbean Beans and Rice

 

Substitute beans in basic recipe with red kidney beans, then add the following to the basic recipe:

½ cup tomato sauce

1 tsp thyme

½ cup rehydrated chopped green bell pepper

2 tbsp hot sauce or chipotle sauce

2 tsp oregano

 

Stir the thyme and green pepper into the bean and onion mixture and fry for a few minutes. Add the tomato sauce and hot sauce. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add oregano into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.

 

Mediterranean Beans and Rice

 

Substitute beans in basic recipe with great northern beans, then add the following to the basic recipe:

½ cup rehydrated chopped celery

1 small can sliced black olives

2 tbsp lemon juice

1/3 cup fresh parsley or 2 Tbsp dried parsley

2 tsp dry dill weed

 

Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice; add salt and pepper to taste. Serve with fresh Italian bread, or foccacia.

 

Mexican Beans and Rice

 

Substitute beans in basic recipe with pinto beans, then add the following to the basic recipe:

2 tsp cumin

1 tsp chili powder

1 can diced tomatoes with green chilies, drained

2 tbsp lime juice

¼ cup fresh cilantro or 2 tbsp dried

 

Stir the cumin and chili powder into the bean and onion mixture and fry for a few minutes. Add the can of tomatoes and lime juice. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add cilantro into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.

 

=====================================================================

 

PERFECT WHITE RICE (4 servings of ¾ cup each)

2 cups hot water                                                                                 

1/2 tsp salt (1 cent)

1 c dry white rice (20 cents)

You need a pot with a good lid for this recipe.  Put the water into the pot, bring to a boil over high heat.  Add the salt.  When the water is at a full, rolling boil, add the rice.  Stir it up, and return the water to a boil.  Now reduce the heat to the lowest possible simmer, put the lid on and let it sit and simmer for 15-20 min.  Do NOT peek.  The rice will cook, you just have to trust it.  When the time is up, uncover and serve – easy as pie, Perfect Rice.  This recipe is easily doubled, as long as you keep the proportions of water to rice the same.  I usually make a double batch (2 cups rice, 4 cups water so I have leftovers for fried rice for breakfast or lunch!  Total recipe for one batch: 21 cents; one serving 5 cents.

 

BROWNED RICE (3 – 4 servings)

1/2  cup uncooked rice (10 cents)                                                   

2 TB chopped onions, celery, green peppers, or even meat (50 cents)

2 TB shortening (any kind , but margarine has a nice  flavor;  bacon grease is tasty, too)(margarine 6 cents)           

1/2 tsp salt (omit if bacon grease is used)(1 cent)

1 3/4 cups water

Heat shortening in a skillet, and add rice.  Cook and stir constantly until rice is lightly browned, about 10 minutes.  Add vegetables or meat, continue to cook and stir another 2-3 minutes.  Add salt and water.  Bring to a simmer, and simmer over low heat 20-25 min. or until rice is tender and excess liquid has evaporated.  Total recipe cost (using margarine): 67 cents; one serving 17 cents.

 

SONG OF INDIA RICE (4 servings)

1 c white rice (20 cents)                                                                   

1 TB onion powder (2 cents)

1/2 tsp salt (1 cent)                                                                            

1/4 tsp ground turmeric or rosemary (2 cents)

2 c water                                                                                               

1/2 tsp ground cinnamon (1 cent)

1/4 tsp pepper (1 cent)                                                                     

2/3 c raisins (optional) (36 cents)

Heat 2 TB water to a boil in a 2 qt saucepan over medium heat.  Add onion powder, cinnamon, salt, pepper, turmeric or rosemary, and stir.   Add remaining water and heat to a boil.  Stir in rice, lower heat.  Cover and simmer 15-20 min without stirring until liquid is absorbed.  Fluff rice with fork, stir in (optional) raisins, cover and let stand 5 min.  Total recipe cost: 64 cents; per serving 16 cents.

 

HERB FLAVORED RICE (4 svgs)

1 c white rice (20 cents)                                                                     1 TB margarine (6 cents)

1 TB onion powder (2 cents)                                                             1/4 tsp oregano (1 cent)

1/4 tsp salt (1 cent)                                                                             1/4 tsp thyme (1 cent)

1/4 tsp ground sage (1 cent)                                                             2 1/2 c water

Melt butter in saucepan over med heat.  Add 2 TB water, bring to a boil, then stir in salt and herbs.  Add remaining water, and heat to a boil.  Add rice, lower heat, cover and simmer 30-40 min without stirring until liquid is absorbed.  (You may vary herbs to suit your taste, or omit all herbs and substitute ¾ tsp Italian seasoning.  Lemon pepper and dill are also a good option.  There is lots of room for experimentation here.) Total recipe cost: 32  cents; per serving 8 cents.

 

BAKED RICE (for when you have the oven on cooking something else, anyway)

1 c rice (20 cents)                                                                                2 TB margarine (6 cents)

2 bouillon cubes (16 cents)                                                                1 TB onion powder (1 cent)

2 c water

Preheat oven to 375.  In saucepan, melt margarine and add onion powder.  Simmer over low heat 2 min.  Add rice, stirring continuously for 3 min until rice is coated and white.  Add water; bring to a boil.  Add bouillon cubes, making sure they dissolve thoroughly (I crush them first.)  Pour into a casserole, cover and bake at 375 for 30 min.   (A little longer for 350, if that is what you are cooking at.)

Variations:

-Dice a green pepper, add with the bouillon cubes.

- Toss in ½ to 1 cup frozen mixed vegetables when pouring into the casserole.

-Add up to 1 cup diced leftover meat, vegetables, or a combination when pouring into the casserole.

 

FRIED RICE (1)

3 c cooked rice (47 cents)                                                                   minced onions carrots, celery about 2 TB each (10 cents)

2 eggs (10 cents)                                                                                  soy sauce (10 cents)

Combine, stirring well, then pour into heated, greased skillet and stir-fry until mixture solidifies.

Makes one dinner size serving for 87 cents.

 

FRIED RICE (2) 4 servings

3 c cooked rice (20 cents)                                                                  2 TB oil (4 cents)

3 eggs (15 cents)                                                                                  1/3 c green onions, chopped (30 cents)

Heat oil in a pot, add the rice.  Stir until rice is well coated.  Add onions and stir.  Form a well in the center of the rice, and crack in the 3 eggs.  Wait until they partially set, then toss until they are finished cooking.  You want tiny bits of egg mixed with the rice.  Makes 4 servings.  Total recipe 69 cents; per serving 17 cents. 

 

FRIED RICE (3)

1 c white or brown rice (68 cents)                                                   2 cups water

2 TB cooking oil (5 cents)                                                                   1 chicken bouillon cube (8 cents)

2 eggs (10 cents)                                                                                  3 TB finely chopped green onions (6 cent)

1/2 c sliced or diced carrots, cooked or canned (20 cents)              or green pepper (20 cents)

2 TB milk (5 cents)                                                                               1/2 c frozen peas, uncooked but thawed (20 cents)

1/2 TB soy sauce (13 cents)

In a frying pan, heat oil, add rice and stir until lightly browned. Slowly add water and bouillon cube.  Cover, simmer until liquid is absorbed and rice is tender (20 min).  Beat together eggs, milk, and onions and pour over hot rice mixture.  As mixture begins to set, gently draw spatula across bottom and sides of pan.  Continue cooking until eggs are thickened and no visible liquid egg remain.  Add peas and carrots and season with soy sauce to taste.  4 servings.  Total recipe cost $1.69; per serving= 44 cents.

 

FRIED RICE (4)

6 cups of cooked white rice, cooled (made from 1 ½ cups dry rice)        

1 cup frozen mixed vegetables thawed (peas, carrot and corn is a good option)

3 eggs, whisked                                                                   

3 tbsp canola spread or margarine, melted

Serves: 4

Cost per serve: 62c

Process: Melt the canola spread in a large frypan over medium heat. When hot, add the whisked eggs and tilt pan so eggs cover base evenly. Cook 1 min on either side and remove from pan. Add remaining canola spread and heat pan as high as it goes (while that’s heating, slice your egg into thin ribbons, and get your frozen veggies ready). Chuck in all your cooked rice and start stirring quickly. You want to coat as much of the rice as you can in spread. Cook for 2-3 minutes then add the thawed frozen veggies and egg ribbons, cook it all together for another minute, and then take it off the heat and serve.

 

FRIED RICE WITH SMOKED HAM  4 svgs for $4.02 or $1.00 ea

1 1/4 cup rice, long grain                                                                   1 cup frozen peas

2  eggs size large, beaten                                                                   3 tbsp canola oil

1 onions, finely chopped                                                                    2 slices smoked ham, diced  (9 oz)

1 pinch salt [optional]                                                                         ground pepper to taste [optional]

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Cook the rice. Cook the peas, still frozen, by plunging them 3-4 min in a small pot of boiling salted water. Drain them, then set aside. In a small bowl, beat the egg, then set aside.

Heat half of the oil in a skillet over medium heat. Add the onion and sauté 2-3 min until it becomes translucent. Add the rice then stir-fry 2 min, breaking up the rice with a wooden spoon.

Make a well in the rice, exposing the bottom of the skillet. Add the remaining oil then stir in the egg. Immediately stir-fry to incorporate the egg throughout the rice, until the egg is almost cooked through, 1-2 min. Add the ham, peas, salt, and pepper then stir-fry 1-2 min until it is heated through.

Serve on the warmed dishes.

thegauch : april 05, 2009 | I would make this recipe again

It was simple, quick, and tasty but it lacked some flavour. We are going to make it again but next time we're going to add soya sauce in the final step and a few more seasonings. Prepping the rice in advance truly made it a 10 minute recipe.

 

FRUGAL FRIED RICE  2 cups or 1 main dish serving = 31 cents

2/3 c raw rice                                                                       1/2 broccoli stalk

1/8 onion                                                                              a few TB cooking oil

Water

Cook rice using preferred method.  Finely chop broccoli, and onion and saute in a little oil.  When onion is brown and broccoli softened, add riceand toss.  A beaten egg is a nice addition if you can afford one.  

 

KOTONK FRIED RICE (4 servings)

3 c cooked, refrigerated rice (25 cents)                                          1/4 of a can of Spam, ham or other meat-

4 green onions, sliced (40 cents)                                                           like canned food (75 cents)

2 eggs, beaten like they owe you money (23 cents)                     salt and pepper (1 cent)

Start off frying the Spam.  Add the rice, using your spatula vigorously.  Add vegetable oil whenever necessary.  Ideally, you would scramble the eggs separately, but let’s not get too cray here.  Add the green onions when the rice is hot and the eggs are scrambled.  These will wilt in a matter of seconds.  You are done.  Season with plenty of salt and pepper. 

 

MEXICAN RICE     

280 g rice  (1.3 cups US)                                                                     2 TB oil  (2,2 TB)

1 onion, diced                                                                                      1 galic, crushed

1 chili ppper diced                                                                               1 tin tomatoes (14 oz/US)

400 ml cnickn stock (1 2/3 c US)                                                       150 g peas (1 cup US)

Heat oil in a pan and when hot add the onion, garlic and chilli.  Add the rice and stir for 1 minute to absorb the oil.

Stir in the tomatoes and stock and bring to the boil.  Cover and reduce to a simmer for 10 minutes until all the water is absorbed.  Add the peas and cook for a further 3 minutes.

 

SE ASIAN EGG & VEGGIE FRIED RICE

500g/1lb 2oz cooked rice (preferably one-day old) or 200g/7oz rice

2 tbsp oil (2.4 TB US)

4 eggs, beaten

3 tbsp light soy sauce (3.6 TB)

½ - 1 tsp chilli flakes, to taste

1 medium courgette (zucchini or summer squash) (approximately 200g/7oz), cut into cubes

150g/5½oz frozen peas

1 bunch coriander, leaves and stalks separated, leaves roughly chopped, stalks finely chopped

1 lime, juice of half, half cut into wedges

salt and black pepper

If you are not using precooked rice, cook the rice in a saucepan of boiling water according to the packet instructions. Once cooked, drain and then refresh in cold running water to speed up the cooling process and stop it sticking together. Leave in the fridge overnight or spread onto a tray and leave to cool and dry.

Once the rice is ready, heat a tablespoon of the oil in a large frying pan or wok. Once hot, add the egg, a dash of soy sauce and the chilli flakes. Fry the egg, stirring constantly and breaking it up into small pieces with a wooden spoon as it cooks.

Once the egg is cooked through, golden-brown and broken into small pieces, add the courgettes and cook for 3-4 minutes or until the courgettes are tender and just turning golden.

Add the frozen peas, cold rice, the remaining oil and the chopped coriander stalks along with two tablespoons of soy sauce. Stir fry over a high heat, mixing constantly with a wooden spoon until the rice is hot and everything is mixed together. Taste and add more soy sauce if needed, plus a little salt and black pepper if necessary.

Turn off the heat, squeeze in the juice of half the lime and stir in three-quarters of the coriander leaves.

Transfer to serving plates and garnish with the remaining coriander leaves and the wedges of lime. Serve immediately.

 

GINGER EGG FRIED RICE

75 g frozen mixed vegetables  (1/2 cup US)

½ tsp minced ginger (rounded US)

½ TB coconut oil  (0.6TB)

¼ tsp turmeric (rounded, US)

pinch salt

100 g rice (1/2 c US)

1 egg

Cook the rice, drain and rinse.  Steam/boil the vegetables and set aside.  Meanwhile, beat egg with turmeric and salt.  Heat the oil in a wok and saute the ginger on low for 30 seconds. 

Turn u the heat and add the rice, and toss until covered with oil.  Add cooked veggies.

Add beaten egg, stirring rapidly for about 30 sec so it cooks and coats the rice.  Transfer to a serving dish, and eat.

 

FRIED RICE, EASY

A couple of people on Facebook mentioned fried rice, which is another great way to make something tasty and new from leftovers and fridge scraps. Here’s an easy recipe to follow:

In a large frying pan or wok, brown a bit of garlic in a tablespoon or two of oil, then add one sliced onion. When the onion is softened, drop in two eggs and scramble them up on one side of the pan.

Now crank up the heat and toss in whatever other ingredients you want or have on hand — peas, corn, mushrooms, broccoli, diced carrots, pineapple, or chunks of ham all work well — along with your leftover rice, a spoonful of sugar, and up to a 1/4 cup of light soy sauce. Cook on high heat for a couple of minutes, stirring constantly, and serve right away.

2 cups or more of leftover cooked rice: Free                                1/4 cup of soy sauce: 50 cents

Minced garlic, sugar, and 2T olive oil: 50 cents                             1 onion: 99 cents

2 eggs: 50 cents                                                                                   Frozen peas or other veggies: $1.29

Total: $3.78 (makes six servings)      Price per serving: 63 cents

 

CURRY RICE (4 servings)

1 cup rice (20 cents)                                                                            2 cups liquid (water, broth, bouillon from cubes) (10

1 TB margarine or other fat (3 cents)                                                   cents for broth)

1 c chopped carrots (40 cents)                                                          1 chopped onion (4 cents)

2 minced cloves garlic (20 cents)                                                      1 tsp curry powder (2 cents)

1/8 tsp pepper (1 cent)                                                                      1 TB lemon juice (bottled) (5 cents)

1/8 tsp pepper (1 cent)                                                      (optional) 1 pound shrimp, cut up chicken, leftover meat, etc.

Put it all in a pot, bring to a boil.  Stir once, lower heat to simmer and cover.  Simmer until water is absorbed, about 20 minutes.  Let sit 5 min, then fluff with a fork and serve.  (Hint- get a mild curry powder, you can always heat it up with some cayenne pepper if you want more ‘fire’.) Total recipe cost: $1.06;  per serving 27 cents.

 

CHINESE RESTAURANT WHITE RICE (4 servings)

1 c rice (20 cents)                                                                                2 c water

1 TB oil (4 cents)                                                                                  1 TB lemon juice (from bottle) 5 cents)

splash white vinegar or rice vinegar (3 cents)

Put it all in a pot, bring to a boil.  Stir once reduce heat to simmer, and cover.  Simmer until all water is absorbed, about 20 min.  Remove from heat, let rest 5 min before serving.  Fluff with a fork & dish it up.

Total recipe cost 32 cents; one serving 8 cents.

 

RICE CAKES (4 servings as side dish)

2 cups cooked rice (12 cents)                                                            1/2 tsp salt (1 cent)

1/2 cups flour (3 cents)                                                                      1/2 tsp baking soda (1 cent)

2 TB sugar (2 cents)                                                                             1 beaten egg (5 cents)

extra flour for coating(2 cents)                                                         oil for frying (5 cents)

Combine all dry ingredients (flour, soda, sugar) and rice, mix well.  Add egg, and rice and stir with fork until all grains are coated with egg.  Shape into cakes about 2 inches in diameter and 1/4 th inch thick.  Coat sides with extra flour, place in heated oil and saute on both sides until lightly browned.  Serve plain, with butter, or even jelly for a sweet.  Total recipe: 31 cents; per serving 8 cents.

 

STICY RICE, VEGETABLES & SOY SAUCE

This meal, shared by Leslie, is pretty simple and similar to something I used to cook up during my college years with an unhealthy amount of soy sauce. Using the ingredients below, you can whip up a delicious dish in minutes.

All you have to do is steam some rice, dump a can of vegetables (or a bag of frozen veggies) in a microwave-safe bowl and heat them up, then mix the vegetables and rice together with just the right amount of soy sauce. These three ingredients may not make a flashy meal, but the concoction is fairly healthy, cheap, and easy. (Next time you order take-out, save any extra soy sauce packets to make this dish even cheaper.)

2 cups of uncooked rice: $1                                              Canned or frozen vegetables: $1.19

Soy sauce: $1.99                                                                 

Total: $4.17 (makes six servings)

Price per serving: 70 cents

 

BLACK BEANS AND RICE

Black beans and rice, suggested by Angela and others, is one of those easy, cheap meals almost everyone loves, and a staple dish of many cultures. This recipe only requires a handful of inexpensive ingredients, yet is full of flavor.

Start by heating your oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 4 minutes, then add the rice and saute for another 2 minutes. Next, add in the vegetable broth, bring to a boil, lower the heat and cook for 20 minutes. The spices and black beans should be added right before you’re ready to serve.

1 Tbsp. of olive oil: 25 cents                                                              1 large onion, chopped: 99 cents

2 cloves garlic, minced: 50 cents                                                      3/4 cup uncooked rice: 50 cents

1-1/2 cups vegetable broth: 50 cents                                   1 tsp. ground cumin and 1/4 tsp. cayenne pepper: 25 cents

3-1/2 cups canned black beans, drained: $1.98

Total: $4.79 (makes 6 servings)        Cost per serving: 80 cents

 

WAYS TO USE EXTRA (LEFTOVER OR ON PURPOSE) COOKED RICE

1.  Add a little cooked white rice to other burrito ingredients to make a nice, fat, burrito.

2.  Substitute rice for crumbs in meatloaf or meat balls; it will also work well in stuffing, instead of bread crumbs.

3.  Rice adds body and texture to any soup, and the grain protein complements any beans in it too (rice with chili, for example).

4.  I do not usually buy soups to stir into cooked rice (expensive) BUT there is one exception.  Wal-Mart makes a house brand chili-dog sauce (fairly cheap by the can) that is perfect stirred into 3 cups of warm cooked rice for a Tex-Mex rice with a little meat in it to boot.  The sauce is still half the price of soup as of this writing.

5.  Rice and Beans: any kind of rice, any kind of beans, mixed is the main meal of choice for balanced nutrition, protein and energy in many lands.  Any ratio of beans to rice may be used, but most recipes call for half and half.  The addition of diced onions is a flavor enhancement preferred by many for a quick, cheap and filling meal. Add a sauce and you have a really classy casserole.

 PLEASE NOTE, ANY PRICES ON THESE RECIPES DATE FROM 2018 WHEN I FIGURED THEM OUT FOR A NEWLYWED COOKBOOK...OF CHEAP EATS.  

 

LEFTOVER RICE FRITTATA      Servings: Serves 2-4  Prep: 2 min  Cook: 10 min

1 cup cooked arborio rice, or rice of choice

1/3 cup Parmesan cheese

4 tbs. extra virgin olive oil

8 large organic eggs

3-4 fresh basil leaves finely chopped (optional)

1/2 tsp. cracked black pepper

1/2 tsp. sea salt

Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs.  Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don’t stick to the side of the frying pan.

To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving.

This frittata keeps well in the fridge in an airtight container for up to 4 day

 

BAKED LEFTOVER CHEESY RICE BALLS (Arancini)

Servings: 12 balls          Calories: 105 kcal

2 cups leftover risotto (try this one)                                 100 g mozzarella cut into 1cm cubes

1 cup home-made breadcrumbs or panko breadcrumbs   1 tsp dried oregano

1 tsp dried parsley                                                         1/2 tsp smoked paprika

tsp ½ sea salt                                                                pinch black pepper

1/2 cup whole wheat flour                                              2 eggs beaten

Preheat to oven to 425F and line a baking sheet with parchment paper

Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper

Set up a little 'dipping station'. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture

Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto

Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls

Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside

Serve with some marinara and enjoy

 

 

RICE MILK

4 cups hot/warm water                       1 cup cooked rice (I've used white or brown)

1 tsp vanilla                                      

Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container ( I use an old honey jar) leaving most of the sediment in the first container. This makes about 4 - 4 1/2 cups.  Notes: When I have used cold water and the rice was taken out of the refrigerator, it just doesn't come out that well. I don't know why but its best to use warm water and warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it set longer than 30 minutes (overnight) without it making a difference.

 

Y2K SOY SAUCED RICE      Angustia
1 c Uncle Ben's rice                                     2 Tbsp cooking oil
garlic powder                                              onion powder
(optional) bouillon                                      3 Tbsp soy sauce with half teaspoon vinegar (in place of lemon juice)                salt to taste
(optional) parsley flakes                             
NOTE: You can boil bouillon with the rice, but omit salt as package suggested.
Cook Uncle Ben's rice according to package, except omit butter. You can adjust saltiness later.  In a non-stick skillet (preferably), heat cooking oil. Add cooked rice, garlic, onion powder, and the soy sauce-vinegar mixture, and keep stirring. The amount of soy sauce can be adjusted to suit how dark you want your rice to be. Cook for 5 minutes, and add parsley flakes (if desired).
Serve this with any meat, beans, and veggies on the side.



PANTRY RISOTTO                No heavy cream needed.
1 c rice                                                        3 2/3 c chicken broth
1 Tbsp fat (or non-stick spray)                     1/2 tsp white pepper
1 1/2 c fresh spinach                                    1/2 c peas
1 tsp dill                                                      1/2 c grated Parmesan cheese
1 tsp grated lemon peel                               

In a medium saucepan, bring broth and pepper to simmer. In the large saucepan, either use cooking spray or butter to grease the bottom. Put in the dry, uncooked rice. Cook and stir it for 1 minute. Stir in 2/3 cup of the broth - cook and stir until the broth is absorbed. Do the remaining broth, 1/2 cup at a time, waiting till one batch of broth is absorbed before adding the next. With the last 1/2 cup of broth, stir in the spinach, peas, and dill. Cook, stirring gently, until all the liquid is absorbed, and the rice is tender but firm to the bite. (Total time for adding broth is about 40 minutes.)
Remove saucepan from heat. Stir in cheese and lemon peel.

SPICY PEANUT BUTTER RICE
1 c rice                                               2 1/2 c liquid (chicken broth preferred)
1 Tbsp fat (oil, butter, etc.)                           1 onion, sliced
1/2 c raisins                                                 3 Tbsp peanut butter
1 Tbsp honey                                              1 tsp curry powder
1/2 tsp salt                                                  1/4 tsp ginger
1/4 tsp cinnamon                                        

Sauté onion. Put all ingredients in a saucepan. Stir it so the sticky ingredients are sort of blended in. Bring to boil. Stir once, reduce heat, cover, and simmer about 20 minutes, until the rice is done. Remove from heat, let rest 5 minutes. Fluff with fork and serve.

BAKED RICE  Pat Haug, WA

1 can cream of mushroom soup                    1 can consommé
1 c white rice                                              

Mix, pour into greased casserole, bake at 350° F for one hour to one hour fifteen minutes.  *Really good with ham or stuffed green peppers.  *You can use a bouillon cube and boiling water for the consommé.  *Cream of mushroom soup can be changed to any cream of and/or the substitute for creamed soups.
 

 

Y2K CHILI RICE - A ONE-DISH MEAL (2 VERSIONS)  Angustia
1 c Uncle Ben's converted rice                     1 can vienna sausages (or 1/2 can

(opt) 1 can corn kernels                                         Spam, or ham)
(opt) 1 c canned/cooked kidney beans          1/2 tsp garlic powder
1/2 tsp onion powder                                   1/2 tsp chili powder
(optional) 1/4 tsp ground cumin                   1 c cut-up canned tomatoes
2 Tbsp cooking oil
VERSION 1:
Cook Uncle Ben's rice according to package directions. (Note: If using any canned veggies, you can use the liquid from these veggies to add to the water needed to cook the rice. This not only helps you save water, but also uses the nutrients found in those liquids.)
In a non-stick pan, heat the cooking oil, and sort of brown the meat on all sides. Add the tomatoes, and let simmer for 5 minutes. Add the rest of the ingredients, including the cooked rice, and keep simmering and stirring for another 5 minutes. Serve.
VERSION 2: (Much simpler and more into fuel-conservation!)
In a non-stick pan, heat oil and brown meat on all sides. Add tomatoes, and simmer for 5 minutes. Add un-cooked Uncle Ben’s rice, and necessary amount of liquid to cook it. Add everything else, and cook rice in this mixture.
NOTE: You have to cook this dish following the directions on rice package, as far as covering the pan, so rice will cook properly.

20 MINUTE SUPPER
This recipe was made in desperation... nothing interesting in the fridge to make after being out all day, but my kids love it!

Bring four cups of water and 2 packages dried onion soup mix to boil. Add four cups instant rice, and set aside to do its thing. In a frying pan, brown 1/2 lb hamburger (or more if you have it). I also shred a couple of carrots into this to get veggies into the family. Add burger to rice and stir... great goop, and very filling!
*Can have a green veggie with it, and maybe homemade pudding, because a meal with dessert always seems better.
*Very cheap if you don't put the meat in, and use Aldi's dried soup at 59 cents for a box of 2 packets.
*Can be made with real rice - if I have time, I put the rice/soup mix in my rice cooker.

 

OLDWAYS JOLLOF RICE WITH BLACK EYED PEAS

1 (15-ounce) can diced tomatoes, drained (save liquid)     4 cups liquid (see step 1)

2 cups uncooked brown rice                                  2 tablespoons olive oil

1 large onion, chopped (about 2 cups)                    2–3 garlic cloves, minced

1 large carrot, chopped (about 1 cup)                     1/4  head of green cabbage, chopped (2 cups)

2 tablespoons tomato paste                                    1 (15-oZ) can black-eyed peas, drained & rinsed

1 teaspoon turmeric                                               1 teaspoon thyme

1/2  teaspoon red pepper flakes                              Parsley, for garnishing

Drain liquid from diced tomatoes into a measuring cup. Add enough water to equal 4 cups of liquid total, and put in a medium pot with the brown rice. Bring to a boil then cover and simmer until rice is tender to your taste, about 30 to 35 minutes.

While the rice cooks, heat the oil in a large pan. Cook onions and garlic until onion is soft and pale, about 5 minutes. Add chopped carrots and cabbage, tomato paste, and tomatoes, black-eyed peas, and spices.

Simmer with the lid on for a few minutes on low heat until the vegetables are done to your taste. Adjust spices until you’re happy with them.

When the rice is done, mix it with the vegetables and beans, or simply serve the rice with everything else on top. Garnish with a little parsley if you’d like.

Note:

 Original published here: https://oldwayspt.org/recipes/oldways-jollof-rice-black-eyed-peas

 

 

AUSSIE RICE SALAD (12 Servings)

This recipe comes from Redcliffe, Queensland, Australia. It is a favorite family gathering recipe of Lucy Strathearn.

1 E cups long grain enriched white rice,        2 apples

     uncooked                                                1 onion

1 sweet green pepper, ½ red and ½ green      1 12 oz. can whole kernel corn

1 cup raisins                                                parsley, for garnish

1 tablespoon curry                                       1/4 cup balsamic vinegar, or other vinegar

¼ cup peanut oil, or salad oil                        2 tablespoons sugar

Cook rice according to package. Cool.  Combine curry, vinegar, oil, and sugar. Shake

well. Pour dressing over rice and toss to coat.  Leave peel on apple and remove core, remove seeds from pepper. Dice all vegetables to uniform size. Add apples, onion, red and green pepper, corn, and raisins to rice. Add more or less vegetables and fruit according to taste preferences and appearance. Garnish with parsley or additional bell pepper. Chill. Serve as a side dish with meats and barbecue.  NOTE: Fat grams per serving may be reduced by reducing the amount of oil used in dressing.

Amount Per Serving: Calories 220; Calories from Fat 45; Fat 21%; Protein 5%; Carb. 74%; Total Fat 5 g 8%; Saturated Fat 1 g 4%; Cholesterol 0 mg 0%; Sodium 4 mg 0%; Total Carbohydrate 41 g 14%; Dietary Fiber 2 g 6%; Protein 3 g; Vitamin A 3%; Vitamin C 19%; Iron 9%

 

JAMBALAYA (6 Servings)

Jambalaya is a traditional Creole rice dish. It may have ham, chicken, shrimp or use left over meats. The name comes from the French word "jambon" meaning ham and the African word "ya" which means rice. The "a la" means with.

1 teaspoon margarine or butter                     1 onion, small, chopped

½ cup celery, chopped (about 1 stalk)          1 green bell pepper, chopped

2 cloves garlic, minced                                1 ½ cups ham, cubed

1 cup shrimp, small, shelled, uncooked        2 8 oz. cans tomato sauce

¼ teaspoon pepper                                       ¼ teaspoon Tabasco pepper sauce (optional)

1 bay leaf                                                    ¼ teaspoon thyme

¼ teaspoon basil                                          1 cup brown rice, or white rice

2 ½ cups water

Melt butter or margarine, add chopped onion, celery, green pepper, and garlic. Saute until onion is tender and clear but not brown (about 5 min). A little water or chicken broth may need to be added to prevent vegetables from scorching; add 1-3 tsp liquid at a time. Add remaining ingredients, bring to a boil, cover, reduce heat and simmer for 30 minutes or until rice is tender. Garnish with chopped fresh parsley and small chilies, if desired.

NOTE: Shrimp may be replaced with chicken, sausage, fish, etc. Reduce cooking time by using instant rice and reducing the water to equal the amount called for on the package directions.

Amount Per Serving: Calories 232; Calories from Fat 38; Fat 16%; Protein 25%; Carb. 58%; Total Fat 4 g 7%;

Saturated Fat 1 g 6%; Cholesterol 60 mg 20%; Sodium 898 mg 37%; Total Carbohydrate 34 g 11%; Dietary Fiber 1 g 6%

Protein 15 g; Vitamin A 19%; Vitamin C 51%; Iron 14%

 

SUSHI (4 Servings)

A favorite rice dish. Sushi was originally a way to preserve fish. Seafood in brine naturally fermented and acted as a natural preservative. Later on cooked rice was added to improve fermentation. Today sushi means vinegared rice which is garnished with or without raw fish or seafood. This easy version uses prepared vegetables, and is served in a pocket of seasoned fried bean curd called inarizushi-no-moto.  It is garnished with fried eggs and pickled ginger root (if desired).

1 ½ cups short grain rice, uncooked             ¼ cup rice vinegar, seasoned (or see

1 10 oz. can inarizushi-no-moto, or                  below)

aburage (seasoned fried bean curd or            ½ 7 ¾ oz. can chirashisushi-no-moto,

     tofu)                                                            (quick sushi vegetable mix)

frozen peas, or chopped parsley for color     2 eggs

1 teaspoon cornstarch                                  pickled ginger (optional)

Cook rice according to package directions. While still warm place rice in large bowl and

sprinkle with seasoned vinegar. Gently mix rice and vinegar using a cutting fluffing motion. Add more or less vinegar to rice according to taste.  Stir in quick sushi vegetable mix and enough thawed frozen peas for color.  Gently open sides of aburage and stuff filling into each pocket. Be careful not to overstuff and tear aburage pockets.  Make thin sheets of fried eggs by beating together eggs, cornstarch and 1 teaspoon water.

Lightly oil a non-stick pan, heat. Pour in enough egg to just coat bottom of pan. Rotate skillet to coat. Cook until edges begin to curl up and surface becomes glossy. Slide egg sheets onto waxed paper or plastic wrap. Cut egg sheets into thin strips. Garnish sushi with strips of eggs and thin strips of pickled ginger.

TO MAKE SEASONED VINEGAR:

Combine ½ cup rice vinegar, ½ cup sugar, and 1 teaspoon salt. Heat slightly and stir until sugar and salt are dissolved.

Amount Per Serving: Calories 460; Calories from Fat 82; Fat 18%; Protein 14%; Carb. 68%; Total Fat 9 g 14%;

Saturated Fat 3 g 14%; Cholesterol 106 mg 35%; Sodium 866 mg 36%; Total Carbohydrate 78 g 26%; Dietary Fiber 1 g 3%

Protein 17 g; Vitamin A 19%; Vitamin C 2%; Iron 25%

 

 CREOLE BEEF & RICE (8 Servings)

¼ pound country sausage                             ¼ pound ground beef

1 cup celery, chopped (about 1-2 stalks)       1 onion, chopped

2 teaspoons Cajun seasoning, more or          1 ½ cups uncooked white rice

    less to taste                                              2 14 oz. cans canned stewed tomatoes

1 12 ounce vegetable juice, spicy                 1 ½ cups frozen okra (optional)

Brown meat with onion, celery and Cajun seasoning, stir frequently. Add remaining

ingredients. Add 1 cup water. Bring to a boil, cover, reduce heat and simmer 20-30 minutes. 

Amount Per Serving: Calories 331; Calories from Fat 64; Fat 19%; Protein 14%; Carb. 66%; Total Fat 7 g 11%;

Saturated Fat 3 g 13%; Cholesterol 23 mg 8%; Sodium 736 mg 31%; Total Carbohydrate 55 g 18%; Dietary Fiber 1 g 5%;

Protein 12 g; Vitamin A 29%; Vitamin C 62%;  Iron 22%

 

 

 

 

 

 

 

Today we picked up Duke's ashes and brought him home.  We reminisced about him, and a few tears were shed.  But we agreed we did the right thing, not letting him suffer.

Today I cut up 5 loaves of bread to dry for crumbs.  When I cleared out some older meat to can up from the freezer I discovered that 2 packages of bread had started rising when the freezers were off a short time.  Ugh, all the loaves had run together...so I baked bread - 10 loaves worth.  One brand tasted better than the other, so I cut up the less tasty ones to dry out.  We had enough room in our freezer after I sorted thru only one of them, so I will have to do more canning in a bit to clear out the older stuff in the others if we cant eat it fast enough.

 

We got some more dirt for the garden, so tomorrow I will help Mary put it in.  We also picked up some vegetables at the same garden center - 6 each of cabbage, romaine lettuce, collards, broccoli and tomatoes.  We are clearing out the winter stuff and putting in the summer stuff now. Cabbage was a fair yield, broccoli did not do much, the kale was stunted, but collards were good and mustard greens were enormous.  For this spring,  I have ordered  walking onions and garlic.  IDK when they will arrive...the place that sells them is under staffed yet. 

 

I am still trying to get FEDEX to find my 6 rolls of copper anti-slug tape that they say they delivered Feb 27 but never came.  Is copper so sought after that someone would pilfer it?  Hope not.  I hope it was an error that ocurred because a box was delivered with 2 rolls in itl (I ordered twice) that the computer thought it was ALL delivered. 

FEDEX is "investigating" and says they will get back to me.  IDK how or when.  Hope it is soon because I need that stuff to keep slugs out of the garden.

 

Oh well.  tomorrow is another day. We will probably plant the new plants once we get the dirt replenished, except for the tomatoes, which we will put in the greenhouse for a bit until it warms up a little more.  We bought them today though because they disappear around here very fast, and it is worse since the drums of war are sounding, making folks nervous.  The country folks in our neighborhood like to ensure their food supply with their own hands, so gardens have expanded and from all the crowing I hear one more neighbor has a new flock of chickens.  Noisy little critters.  Then when the cooler full of stuff from the freezer is thawed I will cook & can it.  Its a hodgepodge of steaks, chicken and pork loin pieces.  The only thing I wont can is the cheese bratwurst.  Its too spicy for Marys stomach to handle.  Im not canning anything we both cant enjoy.  If the dogs dont like it its compost.

 

 

OMG You knew about that!  Mary knew about putting something on windows but couldnt remember what the paste was!  

M:y dad swore by it for scrubbing things you didnt want to scratch (bugs off car windows).  Hard to find but now I'll have to grab some next time I see it.