Thermos Wheat

PREHEAT a thermos by filling it with hot tap water.

BRING to a boil:
2 cups of water
1/2 teaspoon salt

EMPTY the tap water from the thermos.

PLACE in the thermos:
1 cup wheat kernels

ADD the boiling water

SCREW the lid tightly onto the thermos and allow the wheat to cook for about 8 hours or overnight.

DRAIN off any water that has not been absorbed.

SERVE with milk and sugar or raisins.

Sprouted Wheat

PLACE: 3 Tablespoons to ¼ cup wheat in a quart jar.

COVER with lukewarm water.

SOAK for 8-12 hours.

PLACE cheesecloth, nylon or light screen on top of jar and tighten down with ring.

DRAIN water off, rinse and drain again.

LAY jar on side and place in a dark warm cupboard.

RINSE two to three times daily, and be sure to drain well.

The wheat should sprout in 2-3 days. When small sprouts begin to show, rinse, drain and store in the refrigerator in a closed container. Wheat sprouts should be harvested before the first leaves are fully developed and the root is only as long as the seed. Otherwise, they will become tough.

Roasted Wheat Kernels

HEAT in skillet:
½ tablespoon oil

ADD:
¼ cup wheat berries (whole kernels of wheat)

POP like popcorn. They don’t expand as much as popcorn, but they will pop.
SWIRL around in the pan to prevent burning.

While hot, SPRINKLE with:
1/8 teaspoon salt

Makes 1⁄3 cup

Yogurt

Yogurt is fermented milk. Bacterial micro-organisms change the Lactose of the milk in to lactic acid. The lactic acid acts as a preservative and keeps the milk palatable. A yogurt starter is a must. You can purchase a plain unflavored yogurt from the supermarket.

BLEND in a blender:
2 cups powdered milk
2 Tablespoons plain yogurt
3 cups water, lukewarm

PLACE in a jar in a warm area (preferable 110-120 degrees F).

LET it stand undisturbed until set. (The cooler the temperature the longer it takes to set. At 120 it can take 4 hours. Placing jars in 120 degree water and covering with a lid will speed up the process. At room temperature, it can take days.)

CHILL immediately. It will refrigerate for up to 4 weeks.

Yogurt contains a natural friendly bacteria culture (like acidophilus), and is very good for you. Yogurt can be used in place of sour cream in almost everything. For flavored yogurt, add a little jam or bottled fruit or flavoring, or about 1 Tablespoon powdered Jell-O to ¾ cup yogurt and stir.

SOS MIX (Soup or Sauce Mix)

COMBINE:
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs. dried onion flakes
2 tsp. Italian Seasoning

MIX well.
Yield: Equal to 9 cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Storage: Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

Indian Fry Bread

MIX:
4 cups Flour
1/3 cup Sugar
1/3 cup Powdered Milk
1 Tbps Baking Powder
1 tsp Salt

MAKE a hole in the center.

ADD:
1 cup + Water
1/3 cup Vegetable Oil, hot

KNEAD until it makes a soft dough.
FORM balls, then flatten them to be ¼ inch thick.

FRY in:
Vegetable Oil

(I cook them on a buttered griddle and use for Navajo Tacos or in place of pita bread)

Crunchy Potato Bake

WHIP until smooth:
½ cup instant nonfat dry milk
1/3 cup Water

MIX in:
2 cups Mashed Potatoes
1 Egg, well beaten
¼ cup Onion, finely chopped
1 teaspoon Salt
Dash of Pepper

BEAT until fluffy.
PLACE in a greased 1 quart baking dish.

MIX:
½ cup Parmesan cheese
3 Tablespoons Butter
1 cup Corn Flakes, crushed

SPREAD corn flake mixture over top of potatoes.
BAKE at 375 degrees for 20 – 25 minutes.
Yield: 4-6 servings

Homemade Granola

POUR in glass 9x13 dish:
3 Cups Oatmeal

COOK for 2 minutes, stirring once

COMBINE in a bowl:
¾ Cup Brown Sugar
½ Cup Vegetable Oil
3 Tbsp. Honey
1 tsp. Cinnamon
1 tsp. Vanilla

ADD combo to oatmeal.
STIR until well blended.

MICROWAVE on high for 4 minutes or until golden brown, stopping to stir every minute.
COOL on wax paper. It will become crisp as it cools.
STORE in an airtight container.

Apple Crisp

BRING TO A BOIL:
4 cups water
3 cups Dehydrated Apple Slices

ADD:
1 cup granulated sugar
1 ¾ tsp cinnamon
½ tsp salt

SCOOP the apples and lay inside an 8X8 pan.

KEEP the liquid in the pan and add:
½ cup soft butter or margarine
1/2 cup all-purpose flour
1/2 dry milk powder (although you can omit this and use 1 cup flour)
1/2 cup oats

POUR topping on the apples.
BAKE at 400 for about 30 minutes.

Oatmeal Wheat Bread

COMBINE & cool:
2 cups Quick Oats
3 ½ cups Boiling Water

MIX in separate bowl and let sit 5 minutes:
½ cup warm Water
1 Tbsp Sugar
3 Tbsp Yeast

MIX all above with:
1 1/3 cups Brown Sugar
4 Tbsp Vegetable Oil
4 tsp Salt
3 cups Whole Wheat Flour
5-6 cups White Flour

KNEAD about 5 minutes. RISE in warm place until doubled (about 1 hour). PUNCH DOWN.
DIVIDE into thirds, and form into 3 loaves.
RISE again in pans for 30-40 minutes – until the size you want.
BAKE 350 degrees for 35 – 40 minutes.

Marvelous Muffins

1 1/2 c. whole wheat flour
3/4 c. rolled oats
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 eggs (slightly beaten)
1/2 c. skim milk
3 T. olive oil
1/2 c. honey
1/2 cup naturally sweetened applesauce
1/2 cup pureed white beans (just do one can pureed with the liquid in the can. It should be like paper paste. This is a weird ingredient but you cannot taste them and they add lots of fiber)

Combine all dry ingredients. Then add wet ingredients. Bake @ 375 degrees for 15-20 minutes.

Banana Variation: Reduce milk to 1/4 c. and add 3/4 c. of ripe mashed bananas. Add a little cinnamon. I also added 1 tsp. vanilla to enhance the flavor.

Pumpkin Variation: 1/4 t. nutmeg, 1/5 t. cloves, 2 t. cinnamon, 1/2 c. canned pumpkin

White & Black Bean Ranchero Chicken Chili

2 Tbsp extra virgin olive oil
1/2 medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4 oz diced green chilies)
5 cloves fresh garlic, minced
3 - 14 oz cans chicken broth
2 - 15 oz cans great northern white beans, drained
1 - 15 oz can black beans, drained
2 Cups shredded cooked chicken breast
2 Tbsp ground cumin
2 tsp dried Ranch dressing seasoning mix
1/4 tsp salt
1/4 tsp pepper

1/2 Cup sour cream
1/4 Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, Ranch seasoning, salt & pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top.

Garbanza Bean Treats

COMBINE in a ziplock bag:
2 tsp. sugar
1 tsp. cinnamon
1/4 tsp. salt

ADD:
15 oz. can of garbanzo beans, drained and rinsed

TOSS to coat.
SPREAD on an ungreased cookie sheet.
BAKE in preheated oven at 350 degrees for 60 min or until beans are crisp.