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July 2003 7 Ears of Corn
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jewell
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Jul 02, 2003 00:53 PDT
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July 2003 7 Ears of Corn Editor: jew-@saw.net
“I fear that some of our greatest sins are sins of omission.”
~ Sins of Omission by
President James E. Faust
~o~
Back in January of this year, the church canneries announced they now have One-month kits to help
people acquire their basic food storage. This kit has enough food to provided one (1) person the
basic nutrition for one month (1), the only thing you need beside the kit is a grinder, a can
opener, water and your cooking utensils.
The kit consists of: 3 cans of Wheat Pouch kits get only 2 pouches of Wheat.(larger size)
1 can Flour 1 can Oats 1 can Beans,
Pinto 1 can Macaroni
1 can Rice 1 can Sugar 1 can Milk,
dry 1 container Salt
1 container Cooking Oil
The kit also comes in pouches, so any way you wish to store, weather in cans or pouches it's
available.
The first question I usually hear is, “What am I going to do with all that wheat?”
Suggestions: Wheat is sproutable; once sprouted you have greens to use in salads and
sandwiches.
Wheat can be cracked; cooked; then it is may be used as a hot cereal or in place of rice as
a side dish, with onion, parsley and what ever you like.
Wheat berries are easy to use and easy to make (by bringing wheat and water to a boil, turn
off heat and let soak overnight). Then throw the wheat berries into salads, chili, spaghetti sauce,
etc. Or just put honey and milk on them for cereal in the morning.
Very Basic Wheat Cereal
4 C water 1 C wheat berries 1/2 t salt
(optional)
Cook until liquid is absorbed - can be done on the stovetop (about 20-30 minutes) or in a
crockpot overnight.
Whole Wheat Blender Pancakes
Combine in a blender 1 cup wheat kernels and 1 cup milk and mix for 2 minutes. Then add 1/2 cup
milk. Mix for 2 minutes more. Add 2 eggs; 1/3 cup oil; 1 tsp salt; and 1 tbsp honey. Mix again. Add
1 tbsp double acting baking powder just before cooking. Blend in gently just until mixed. Pour onto
hot griddle or waffle iron. Brown on both sides
TABOULI
3/4 c. cracked wheat (bulgur) 1 1/2 c. snipped fresh parsley 3 medium tomatoes, chopped
1/3 c. chopped dried onions 2 tsp. crushed dried mint 1/4 c. olive oil
1/4 c. lemon juice 1 tsp. salt
Cover cracked wheat with cold water; let stand 30 minutes. Drain; press out as much water as
possible. Place wheat, parsley, tomatoes, green onions and mint in glass or plastic bowl. Mix
remaining ingredients; pour over wheat mixture. Toss. Cover and refrigerate at least 1 hour. Garnish
with ripe olives if desired.
Note: For a softer texture, cover cracked wheat with boiling water; let stand 1 hour.
Now, what to do with all those beans, “I don’t want to have to eat beans every night.”
You can grind the DRY beans. (Make sure that your grinder can be used for this.) You can
make great cream soups with dry beans in just a few minutes by adding a bit of milk/water, onion,
salt, pepper and what ever seasonings you like to use.
Pinto Bean Pie
1/2 cup granulated sugar 1 cup brown sugar, packed
2 eggs beaten 1/2 cup butter
1 heaping cup mashed, cooked pinto beans 1 unbaked 9-inch pie shell
whipped topping or ice cream
Beat the granulated sugar, brown sugar, eggs and butter until creamy. Add pinto beans; blend
well.
Pour into unbaked pie shell and bake at 375 deg. for 20 minutes. Reduce heat to 350 deg. and bake an
additional 25 minutes or until knife inserted in center comes out clean. Serve with whipped topping.
Pinto Bean Cake with Frosting
Cake: ½ cup melted butter (Do not use any butter substitutes)
2 cups sugar until fluffy 2 eggs and mix well
1 teaspoon vanilla (if desired) 2 cups pinto beans; mashed and whipped till
fluffy
1 ¼ cups flour ½ teaspoon baking powder
1 teaspoon baking soda 1 teaspoon cinnamon
½ teaspoon allspice ½ teaspoon cloves
½ cup chopped pecan or walnuts
Butter Icing:
1/3 cups butter, softened 3 cups powdered sugar
1 ½ teaspoon vanilla 2 tbsp milk
Coarsely chopped nuts (optional)
Cake: Grease & flour 13 X 9 X 2 cake pan Cream butter and sugar until fluffy. Add eggs, vanilla
and pinto beans and mix well. After sifting together remaining cake ingredients add to sugar
mixture. Bake in 350 oven for 50-60 minutes. Cake is done when you insert a toothpick and it comes
out clean. Let cool.
Icing: Cream butter and sugar. Stir in vanilla and milk. Beat with a mixer until smooth. Spread
on cake after it has cooled. Sprinkle cake with coarsely chopped nuts if desired.
CROCK-POT CHILI
1cup beef flavored TVP 1 dry onion flakes 1 t. minced,
dry garlic
28 oz. can whole tomatoes, 2 c. tomato juice 1 tsp. oregano
leaves, crushed
undrained and chopped 1 pinch cumin 1 to 2 Tbsp.
gr. red chili powder
1 tsp. Salt 1/2 tsp. coarse black pepper 2 c.
cooked pinto beans
Stir all ingredients, except beans, into a crock-pot and cook on low for 6 hours or longer. Stir
in cooked pinto beans and cook at least 1 more hour
MEXICAN GOULASH
1 cup beef flavored TVP 1 pkg. taco seasoning mix 1-2 tbs chopped, dried onion
3 2/3 c. water 1 c. uncooked rice 2 1/2 c. cooked
pinto beans
1 cup cheese sauce
Combine TVP, onion, taco mix and water. Stir in rice. Mix well. Simmer about 20 minutes,
covered; add canned or cooked beans, mix well. Pour in a casserole dish, cover with cheese sauce and
put in oven about 15 minutes. (Or heat in microwave for 4 minutes.)
Don’t forget to ROTATE!
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July 2003 <b><font point-size="36"> 7 Ears
of Corn</font></b>
Editor: jew-@saw.net
<p>“<b><font point-size="24">I fear that some of our greatest sins are
sins of omission</font></b>.”
<br>
~ Sins of Omission by President James E. Faust
<br>~o~
<br>Back in January of this year, the church canneries announced they now
have One-month kits to help people acquire their basic food storage. This
kit has enough food to provided one (1) person the basic nutrition for
one month (1), the only thing you need beside the kit is a grinder, a can
opener, water and your cooking utensils.
<br> The kit consists of: 3 cans of
Wheat Pouch kits get only 2 pouches of Wheat.(larger size)
<br>1 can Flour
1 can Oats
1 can Beans, Pinto
1 can Macaroni
<br>1 can Rice
1 can Sugar
1 can Milk, dry
1 container Salt
<br>1 container Cooking Oil
<br> The kit also comes in pouches,
so any way you wish to store, weather in cans or pouches it's available.
<p> The first question I usually hear is, “What am I going
to do with all that wheat?”
<br> Suggestions: Wheat is sproutable;
once sprouted you have greens to use in salads and sandwiches.
<br> Wheat can be cracked; cooked;
then it is may be used as a hot cereal or in place of rice as a side dish,
with onion, parsley and what ever you like.
<br> Wheat berries are easy to use and easy
to make (by bringing wheat and water to a boil, turn off heat and let soak
overnight). Then throw the wheat berries into salads, chili, spaghetti
sauce, etc. Or just put honey and milk on them for cereal in the
morning.
<center>
<p><b>Very Basic Wheat Cereal</b></center>
<p>4 C water
1 C wheat berries
1/2 t salt (optional)
<br> Cook until liquid is absorbed - can be done on the
stovetop (about 20-30 minutes) or in a crockpot overnight.
<center>
<p><b>Whole Wheat Blender Pancakes</b></center>
<p>Combine in a blender <b>1 cup wheat kernels</b> and <b>1 cup milk</b>
and mix for 2 minutes. Then add <b>1/2 cup</b> <b>milk</b>. Mix for
2 minutes more. Add <b>2 eggs; 1/3 cup oil; 1 tsp salt;</b> and <b>1 tbsp
hone</b>y. Mix again. Add <b>1 tbsp double acting baking powder </b>just
before cooking. Blend in gently just until mixed. Pour onto hot griddle
or waffle iron. Brown on both sides
<center>
<p><b>TABOULI</b></center>
<p>3/4 c. cracked wheat (bulgur) 1 1/2 c. snipped
fresh parsley 3 medium tomatoes, chopped
<br>1/3 c. chopped dried onions
2 tsp. crushed dried mint
1/4 c. olive oil
<br>1/4 c. lemon juice
1 tsp. salt
<br> Cover cracked wheat with cold water; let stand 30 minutes.
Drain; press out as much water as possible. Place wheat, parsley, tomatoes,
green onions and mint in glass or plastic bowl. Mix remaining ingredients;
pour over wheat mixture. Toss. Cover and refrigerate at least 1 hour. Garnish
with ripe olives if desired.
<br> <b>Note</b>: For a softer texture, cover cracked
wheat with boiling water; let stand 1 hour.
<br>
<br>
<p> Now, what to do with all those <b>beans</b>,
“I don’t want to have to eat beans every night.”
<br> You can grind the DRY beans.
(Make sure that your grinder can be used for this.) You can make
great cream soups with dry beans in just a few minutes by adding a bit
of milk/water, onion, salt, pepper and what ever seasonings you like to
use.
<center>
<p><b>Pinto Bean Pie</b></center>
1/2 cup granulated sugar
1 cup brown sugar, packed
<br>2 eggs beaten
1/2 cup butter
<br>1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
<br>whipped topping or ice cream
<br> Beat the granulated sugar, brown sugar, eggs and
butter until creamy. Add pinto beans; blend well.
<br>Pour into unbaked pie shell and bake at 375 deg. for 20 minutes. Reduce
heat to 350 deg. and bake an additional 25 minutes or until knife inserted
in center comes out clean. Serve with whipped topping.
<p>
<b>Pinto Bean Cake with Frosting</b>
<br>Cake: ½ cup melted butter (Do not use any butter substitutes)
<br>2 cups sugar until fluffy
2 eggs and mix well
<br>1 teaspoon vanilla (if desired)
2 cups pinto beans; mashed and whipped till fluffy
<br>1 ¼ cups flour
½ teaspoon baking powder
<br>1 teaspoon baking soda
1 teaspoon cinnamon
<br>½ teaspoon allspice
½ teaspoon cloves
<br>½ cup chopped pecan or walnuts
<br>Butter Icing:
<br>1/3 cups butter, softened
3 cups powdered sugar
<br>1 ½ teaspoon vanilla
2 tbsp milk
<br>Coarsely chopped nuts (optional)
<br> Cake: Grease & flour 13 X 9 X 2 cake pan
Cream butter and sugar until fluffy. Add eggs, vanilla and pinto beans
and mix well. After sifting together remaining cake ingredients add to
sugar mixture. Bake in 350 oven for 50-60 minutes. Cake is done when you
insert a toothpick and it comes out clean. Let cool.
<br> Icing: Cream butter and sugar. Stir in vanilla and
milk. Beat with a mixer until smooth. Spread on cake after it has cooled.
Sprinkle cake with coarsely chopped nuts if desired.
<center>
<p><b>CROCK-POT CHILI</b></center>
<p>1cup beef flavored TVP
1 dry onion flakes
1 t. minced, dry garlic
<br>28 oz. can whole tomatoes,
2 c. tomato juice
1 tsp. oregano leaves, crushed
<br> undrained and chopped
1 pinch cumin
1 to 2 Tbsp. gr. red chili powder
<br>1 tsp. Salt
1/2 tsp. coarse black pepper
2 c. cooked pinto beans
<br> Stir all ingredients, except beans, into a crock-pot and
cook on low for 6 hours or longer. Stir in cooked pinto beans and cook
at least 1 more hour
<center>
<p><b><font point-size="18">MEXICAN GOULASH</font></b></center>
<p>1 cup beef flavored TVP
1 pkg. taco seasoning mix
1-2 tbs chopped, dried onion
<br>3 2/3 c. water
1 c. uncooked rice
2 1/2 c. cooked pinto beans
<br>1 cup cheese sauce
<br> Combine TVP, onion, taco mix and water. Stir in
rice. Mix well. Simmer about 20 minutes, covered; add canned or cooked
beans, mix well. Pour in a casserole dish, cover with cheese sauce and
put in oven about 15 minutes. (Or heat in microwave for 4 minutes.)
<center>
<p><b><font point-size="18">Don’t forget to ROTATE!</font></b></center>
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