Slow Cooker "Baked" Beans

PLACE in slow cooker:
3 cans (15oz each) pinto beans, drained, rinsed
1 cup of Barbecue sauce
1 small onion, chopped
1/4 cup firmly packed brown sugar
2 tsp mustard

MIX well.

COVER with lid.

COOK on low for 4-6 hours or on high for 3 hours.

Makes 10 servings (1/2cup each)

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)