Grains Information - Whole Wheat Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
================== Information file ================== WHOLE WHEAT Is
ideal for cereals, soups, salads, main dishes. The usual proportions
to cook are 1 part wheat to 2 parts water plus 1/2 - 1 tsp salt.
Wheat can be steamed, cooked in a crock pot, pressure cooker or
successfully prepared by the oven method:
OVEN: Preheat oven to 300F. combine wheat and water in a pan and
bring to a boil. Boil 5 minutes. Remove from heat, cover and place in
oven. Turn oven off. Leave wheat undisturbed overnight or for 8- 10
hours.
THERMOS METHOD: is easy, saves fuel and attention and gives a chewy
product: Preheat 1 quart thermos with boiling water. Boil 1 cup wheat
and 2 cups water for 3 minutes. Place in thermos, seal and let stand
overnight. Wheat cracked in grinder or blender can be used for
cereal, casseroles, bread,cookies. Proportions are 1 part cracked
wheat to 4 parts water for coarse textured bread. Cook enough
wholewheat to last at least a week. The ready to use wheat may be
stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat
makes 4-6 servings. Reheat cooked wholewheat. Serve wit mushroom
sauce or gravy in place of potatoes. Use in place of rice for
stroganoff, etc. Add cooked whole or cracked wheat to casseroles,
chili, spaghetti sauce, sloppy joes, soups, stews, salads,sandwich
spreads, etc.
SPLIT PEAS: Should be combined with other protein food for good
nutrition. Good in soups or as a vegetable. For a quick soup, grind
peas, whole or split,to a flour. (combine with water in a blender for
1 minute) (1 part pea flour to 3-4 parts liquid). Simmer 3 minutes
and season. Raw vegetables may be added in the blender or to the
soup. Ham flavoring is good. Bean soup may also be made this way.
SOYBEANS: Should be an important part of the storage program. They
are very high in both amount and quality of protein. Soybeans are
rich in minerals, B vitamins, and unsaturated fats. They can be
grown in the home garden and used green or dried. Store dry soybeans
in a cool dry place and rotate every 3-5 years. To cook, soak
soybeans overnight (3-4 cups water to 1 cupp beans) in the
refrigerator. If the beans are hard,boil 2 minutes before soaking.
To sak quickly, boil 2- 5 minutes, remove from heat, cover and let
stand 1 to 2 hours. If the soaking water isnt bitter, use it to
simmer the beans in for 3 or more hours, until tender. Soybeans can
be used for baked beans or substituted for lima or navy beans. Use
part soybeans in your chili recipe, bean salads, etc.
Origin: HomeMaking Handbook, from Mormon Church, 1978.
Title: PRESERVING HAM 1
Categories: Information, Can/preserv
Yield: 1 servings
================== Information file ================== Rub your ham,
which should be of fine grained, well fed pork, when quite cold, with
fine salt, to which add a little red pepper, and half a pinto of
molasses. Let it remain in the pickle, basting and turning it for six
weeks. Then hang it up, and smoke for six weeks. About the first week
in April take it down; wash it in cold water, and rub it over with
unleached ashes. If you have any number of hams, let them lie for a
week, heaped together; then hang them in a cool room, having sewn
them in canvass or old cotton covers.
Origin: The Canadian Settlers Guide, written in 1855
Source from luhu.jp
ideal for cereals, soups, salads, main dishes. The usual proportions
to cook are 1 part wheat to 2 parts water plus 1/2 - 1 tsp salt.
Wheat can be steamed, cooked in a crock pot, pressure cooker or
successfully prepared by the oven method:
OVEN: Preheat oven to 300F. combine wheat and water in a pan and
bring to a boil. Boil 5 minutes. Remove from heat, cover and place in
oven. Turn oven off. Leave wheat undisturbed overnight or for 8- 10
hours.
THERMOS METHOD: is easy, saves fuel and attention and gives a chewy
product: Preheat 1 quart thermos with boiling water. Boil 1 cup wheat
and 2 cups water for 3 minutes. Place in thermos, seal and let stand
overnight. Wheat cracked in grinder or blender can be used for
cereal, casseroles, bread,cookies. Proportions are 1 part cracked
wheat to 4 parts water for coarse textured bread. Cook enough
wholewheat to last at least a week. The ready to use wheat may be
stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat
makes 4-6 servings. Reheat cooked wholewheat. Serve wit mushroom
sauce or gravy in place of potatoes. Use in place of rice for
stroganoff, etc. Add cooked whole or cracked wheat to casseroles,
chili, spaghetti sauce, sloppy joes, soups, stews, salads,sandwich
spreads, etc.
SPLIT PEAS: Should be combined with other protein food for good
nutrition. Good in soups or as a vegetable. For a quick soup, grind
peas, whole or split,to a flour. (combine with water in a blender for
1 minute) (1 part pea flour to 3-4 parts liquid). Simmer 3 minutes
and season. Raw vegetables may be added in the blender or to the
soup. Ham flavoring is good. Bean soup may also be made this way.
SOYBEANS: Should be an important part of the storage program. They
are very high in both amount and quality of protein. Soybeans are
rich in minerals, B vitamins, and unsaturated fats. They can be
grown in the home garden and used green or dried. Store dry soybeans
in a cool dry place and rotate every 3-5 years. To cook, soak
soybeans overnight (3-4 cups water to 1 cupp beans) in the
refrigerator. If the beans are hard,boil 2 minutes before soaking.
To sak quickly, boil 2- 5 minutes, remove from heat, cover and let
stand 1 to 2 hours. If the soaking water isnt bitter, use it to
simmer the beans in for 3 or more hours, until tender. Soybeans can
be used for baked beans or substituted for lima or navy beans. Use
part soybeans in your chili recipe, bean salads, etc.
Origin: HomeMaking Handbook, from Mormon Church, 1978.
Title: PRESERVING HAM 1
Categories: Information, Can/preserv
Yield: 1 servings
================== Information file ================== Rub your ham,
which should be of fine grained, well fed pork, when quite cold, with
fine salt, to which add a little red pepper, and half a pinto of
molasses. Let it remain in the pickle, basting and turning it for six
weeks. Then hang it up, and smoke for six weeks. About the first week
in April take it down; wash it in cold water, and rub it over with
unleached ashes. If you have any number of hams, let them lie for a
week, heaped together; then hang them in a cool room, having sewn
them in canvass or old cotton covers.
Origin: The Canadian Settlers Guide, written in 1855
Source from luhu.jp
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