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I would encourage you to do something every week to help with your personal preparedness. Learn something, buy something, teach something or do something. Doing a little each week will pay off .

Thursday, August 23, 2012

Make Your Own Pectin

I am pretty excited!  I made my own pectin  - I love doing things like this - it makes me feel so giddy - this is how I felt the first time I made my own mentholatem (? on spelling).    Our apple tree's were covered in blossoms this spring and it froze.  Normally we get 15 to 20 bushels and this year we got about a bushel.  I made applesauce and with the innerds and the peelings I made pectin.  I LOVE IT!
 This is the first batch of pectin I got

I ended up having over 3 gallons of pectin so after I made jam I canned it this afternoon.
Thanks for stopping by! 

Today I am thankful for the pioneer.
They knew how to do all this stuff I am trying to learn about! 
They were amazing!
These are the instructions I used with the website link at the bottom.

Making Pectin From Scratch
Late summer and the coming fall means jam-making time at my house. Raspberry jam is my particular favorite, but I make a big stock of strawberry for my husband too. Jams and conserves are among the simplest canning projects to undertake. All you need is ripe fruit, sugar, and some form of pectin.

Jam-Making Basics

Old-timers relied on the pectin found naturally in fruit to thicken their jams through long cooking, and you can use this approach today if you like. Some fruits, like sour apples, blackberries, crab apples, and grapes, naturally have a lot of pectin, while apricots, peaches, pears, and raspberries tend to be low in pectin. To make jams and jellies without any added pectin, combine three parts ripe fruit with one part under-ripe fruit, which contains more pectin. I’’ve found this approach to be a bit unpredictable, and it requires a lot more fruit than fast cooking jam recipes. Another disadvantage is that the jam doesn’’t taste as fresh and fruity because of the long cooking time required.

Another option is to use commercial pectin, available in liquid and powder form. This pectin, found in hardware and grocery stores, is made from the white pith of citrus fruits. If you make a lot of jam, consider buying it in bulk. Another option is low-methyl pectin, available online in health food stores. This is a natural product, which appeals to many people, but you’’ll have to add calcium salt for it to gel. Jams made with low-methyl pectin taste very fresh because of the short cooking time needed, but they spoil more quickly and water tends to puddle in them.

Regardless of which form of pectin you buy, follow the directions exactly and don’’t double the recipe, and you’’ll end up with fairly consistent results. I prefer powdered pectin bought in a bulk container for most of my jam-making adventures.

Homemade Pectin

Once I mastered jam making, inevitably, I began wondering how I could make jam without the expense of buying commercial pectin. If you’’ve got access to apple trees, you can easily make pectin at home. Use the pectin just as you would commercial liquid pectin. Four cups of homemade pectin equals three ounces of commercial pectin.


Here are the steps for making homemade pectin:

. Pick several pounds of apples. Thinly slice them, but don’’t peel or core them. You can use any type of apple, including slightly green ones and those that are less-than-perfect. Young crab apples or Granny Smith apples work well. This is a great way to use up apples that have wormholes or other defects. Simply trim out the damaged areas.

. Combine the apples in a large stockpot with water at a rate of one pint water for each one pound of apple slices.

. Boil the apple slices and water for forty-five minutes, stirring occasionally.

. Line a colander with cheesecloth. Pour the apple slices and juice through the colander into a large pot or bowl.

. Return the apple slices to the stockpot and add more water, using the same measurements as before. Simmer over medium heat for fifteen to twenty minutes.

. Remove the stockpot from the heat and let set for ten minutes. Strain the apples and juice through cheesecloth as you did before into the bowl or pot.

. Gather the cheesecloth up tightly around the cooked apple slices to make a bag. Squeeze your bag, collecting any remaining juice into the bowl or pot. The combined juice is the homemade pectin. You should have one quart of pectin for every one pound of apples you cooked.

. Cover and refrigerate the pectin if you’’re making jams right away. For long-term storage, ladle the pectin into four-cup freezer containers, leaving 1 inch of headspace. Cover and freeze for up to three months. To use, thaw in the refrigerator overnight. You can also can homemade pectin. Pour it into quart jars, add two-piece lids, and process in a water bath canner for fifteen minutes.

Making Jam With Homemade Pectin

Homemade pectin looks and tastes a lot like unsweetened apple juice. Unlike commercial pectins, it can stand up to longer cooking times, so you have more flexibility. In fact, it’’s so flexible that you can make up your own recipes, based on individual preferences.

For example, a standard jam recipe usually goes something like this:

4 pounds fruit

2 cups sugar

1 quart liquid pectin

However, depending on the sweetness of the fruit, you can cut the sugar down quite a bit. You may also find, depending on the ripeness and amount of natural pectin in the fruit, that you need to add more pectin to thicken the jam. I usually combine the fruit and pectin in a large stockpot and boil it, stirring constantly for ten to fifteen minutes. Take a small spoonful of jam and place it on a plate. If it mounds up slightly on the plate, I know I’’ve got the consistency I like. I can then add the sugar and simmer five minutes more. If, on the other hand, the jam spreads all over the plate in a runny mess, I simply add more pectin and boil it again. If the jam tastes too tart, I just add a bit more sugar.

The thickening ability of the pectin varies from year to year, depending on the ripeness of the apples, as well as the varieties and your preparation. Just plan on experimenting a bit with each batch until your jam is perfect.

Quick Tip On Making Pectin

Here’’s another idea for saving apple pieces for pectin: Whenever you cut up an apple for fresh eating or cooking, save the peels and cores and place them in a resealable plastic bag. Store the bag in the freezer. When the bag is full, use the apple pieces to make liquid pectin. Also, once you’’ve cooked the apple slices down for pectin, run the apple pulp through a food mill to make applesauce or apple butter. What a great way to stretch your resources!

Saturday, August 11, 2012

Making Your Own Yeast Cakes with Hops

Hope Vine at the top of the fence
 Trailing along the fence
 These are the actual hops - not quite ready yet.

I am pretty excited - I try to find things that I can use if I am not  able to get different items from the store. 

One of these items is yeast to make bread.  I was given a Hops Vine and put it on our play yard  fence because it grows fast and looks great. It dies back every year and I clean it off.  One day while doing some research I found that hops is a plant that can be used to make yeast.  I thought, "I have one of those!" 

I didn't know very much about this so I have been studying to learn about it and how to do it.  In my research I found it is also used to brew beer.  Since I don't drink beer, this option is obviously out!

Here is a great video that shows hops and when they are ready for harvest.

This next video is the best one I have found to date that explains things so well on how to make your own yeast cakes.

Good luck - if you try it.  let me know how it works for you!

Recipe from video above:
1 - Cover 1 cup dry hops with water and boil/Strain and throw hops away (keep water)
2 - Boil 2 peeled potato's /Boil till potato's will mash
3 - Add 1 TBSP yeast to hops water when it reaches 100*
4 - Add potato water to 1 cup flour and stir till a smooth paste
5 - Add mashed potato's and 2 tbls sugar - stir till smooth
6 - Add hops water
7 - Mix all well - should be soupy thick - if need to thicken, you can use cornmeal 1/2 cup at a time
8 - Let rise till double (About an hour in 100* oven)
9 - Add cornmeal to make thick so you can cut it (Use up to 4 cups including amount used in step 7)
10 - Spread in 13x9 pan and cut into 3" squares
Let dry (can dry in dehydrator (95*))
Should make about 12 cakes 1/2 inch thick.
1 cake is enough yeast for 2 loaves of bread
Save one cake to start next batch.

Tuesday, October 12, 2010

Our Soup Project

Everyone was here for Thankskgiving this year so we  vacum sealed enough soups for one hearty meal a day for a year for everyone.  I ordered the beans/rice/lentils/spices/ etc for it.    I took 6 recipes X 60 for 360 meals.  We  sealed them in two meal portions to save on bags with the instructions on the front of the packet.  It took us the entire day but it was worth it!  We made 2230 meals.  We were tired but the end of that day!  (More pix at the end.)

These recipes were 12 times the original recipe.

Patch Work Soup
12 ½ cups Barley
12 ½ cups Split Peas
12 ½ cups Rice
9 1/3 cups Lentils
24 Tbls parsely
8 tbs garlic salt
12.5 tsp. pepper
8 tbs salt
8 tbl garlic powder
4 tb onion
6 tb italian seasoning
6 tb tsp sage
Mix 1 cup mix with 5-6 cups water.
Bring to boil, cover, simmer 1 hour.

Minestrone Soup
25 1 cup kidney bean bags
8 cups peas
10 tbs tsp basil
10 tbs parsely
30 tbs oregano
12 ½ tsp pepper
6 cups onions
1 cup beef bouillion
12 ½ tbs salt
Soak Beans overnight. Mix 1/3 cups mix & soaked beans with 5-6 cups water.
Boil 1 ½ hours. Add 2 cups macaroni, any canned veggies and meat of any choice. Simmer 30 minutes.
Calico Bean
8 cup pinto beans/
7 cup kidney beans/
7 cup white beans
8 cup split yellow peas
8 cup split green peas
2 cups onions
50 tsp chicken bouillion
50 tsp ham bouillion
6 tsp cumin
6 tsp garlic
Soak Beans Overnight
½ cups mix/beans
5-6 cups water
1 lb. ham or other meat
Mix water and soup mix. Bring to a boil.
Let sit one hour. Add meat simmer 2 hours.
White Bean Chowder
25 bags white beans 1 1/3
# ½ of a 10 can potatoes
½ cup bacon bits
2 cups onions
2 cups ch bouillion
4 tbs pepper
4 tbs sage
2 tbs celery flakes/seeds
Soak Beans over night, rinse & add:
2/3 cup mix
4 cups water
1 8 oz can tomatoes or sauce
Boil, then simmer 2 hours.
Rainbow Mix
Mix and bag 25 baggies of 1 ½ cups
9 ½ cups red beans
9 ½ cups white beans
9 ½ cups black beans
9 ½ cups sp peas
9 ½ cups lentils
1 ½ cup onion
1 ½ bouillion
1 ½ cup parsely
½ cup basil
½ cup lemonade mix
½ chile powder
4 tbs pepper
4 tbs oregano
5-6 cups water
Soaked Beans
1 cup mix
1 8 oz tomato
Bring to boil, simmer 2 hours
Taco Soup
16 cups red beans
16 cup white beans
16 cup black beans
8 cups dried corn
Taco Seasoning 2 tbls 50 baggies or 4 tbls in 25 baggies
1 cup bean mix - soak overnight
Add taco seasoning
1 large can tomatoes
1 cup water
Boil and simmer 2 hours
Rice/Barley/Lentil Soup
12 cups barley
12 cups lentils
1 cup ch bouillion
12 cups rice
2 cups brown sugar
8 tbs basil
8 tbls oregano
4 tbs pepper
4 tbs garlic powder
4 tbs celery
3 cups bouillion
12 tbs onion
4 cups dried corn
3/4 cup mix
5-6 cups water
Mix, boil, simmer one hour (yummy with garlic bread)

Tuesday, September 14, 2010


Please take a minute as always at the first of your reading and dedicate this time to the Lord, asking that His Spirit will be with you as you read, so you will know what you need to do to best help your family.
Powdered Milk

Milk is one of the basic 4 foods in your food storage program
General Information- : Dry milk is made from fresh milk with the cream and water removed. The calcium and other vitamins and minerals of liquid milk are retained. It comes in whole or skim milk (non fat) form. Skim milk powder contains about ½ the calories compared with whole milk. Skim milk stores much better than whole powdered milk. What kind to buy:Few foods are as valuable as milk and milk products. It is important in storing powdered milk that the best quality be chosen, it will be more nutritious and store longer. Dry skim milk is recommended and comes in several grades. The best grade is termed extra and should contain no more than 4 % moisture. Low moisture milk may be store and remain nutritious. Read the label to make sure there are no artificial, color, flavor or preservatives. Always buy powdered milk that is fortified with Vitamins A & D. This type will go rancid more slowly than the whole milk powder. Storage of powdered milk: It will keep at room temperature for several months, for long term storage it must be kept in an airtight container in a cool, dry place. Many storage charts say powdered milk can only be stored for short periods, but good quality, non fat dry milk, if kept cool and dry will store with little change for several years. The extra grade dry skim milk may be purchased in double sealed cans or bags. This grade will store for at least 60 months in cool dry storage of 60* or less. If it is stored at 70* it will reduce storage time 12 months. Every 5* warmer reduces it by 12 months. The cans at the cannery are a great way to store your powdered milk. Using Powdered Milk: Most people find properly prepared non instant powered milk very palatable, differing only slightly from fresh skim milk and if nothing else were available it would be a welcome addition to the diet. If you prefer not to drink it on a regular basis but still want to rotated it to keep your supply fresh you may wish to use it for cooking, hot chocolate, puddings etc. It may taste a little different than that made with fresh milk but the taste is adjusted to easily. Many people mix 1 quart dry milk with a gallon of regular milk to extend their milk and roate their powdered milk.
Amounts needed: (The church lowered it's recomended amounts for some foods in 2006 - milk was a huge drop. It is 1/4th of the old totals.)

Per person 3 months
times # in family
Times 2 = 6 months
Times 2 = 12 months
4 lbs-

For this amount
Dry Milk Instant
Dry Milk -Regular
1 quart
1 cup
3/4 cup
4 cups
1 pint
½ cup
1/3 cup
2 cups
1 cup
1/4 cup
3 Tbls
1 cup
½ cup
2 Tbls
1 ½ Tbls
½ cup
1/4 cup
1 Tbls
2 tsp
1/4 cup
Recipes for Milk Products:
Whole Milk1 cup water
2/3 c powdered milk
4 cup cold water
1 2/3 cup powdered milk
Mix thoroughly
Sweetened Condensed Milk1 c hot water
4 cups powdered milk
2 cups gran sugar
2 tbsp butter or powder or 1/4 cup marg or butter
put Hot water and powdered milk in a deep narrow bowl. Mix until all milk is dissolved. Can be stored in refrigerator up to 2 weeks
Buttermilk4 cup water
1 C nonfat powdered milk
1/2 cup buttermilk or powder
pinch of salt
Combine water and powder nilk and stir to dissolve. Stir in buttermilk or powder and salt. Blend well. Allow to stand at room temp overnight. Stir till smooth. Save 1/2 cup buttermilk to use to make another quart.
Sour Milk1 cup reconstituted powder milk
1 Tbs vinegar or lemon juice
Mix well
Sour Cream2 tbs lemon juice
2 cup creamed cottage cheese
Blend until smooth and creamy
Whipped Topping

½ cup instnat non fat dry milk
1/32 cup cold water
2 tsp lemon juice
2 T sugar
1 tsp vanilla
Mix dry milk and ice water. Beat until stiff peaks form. Add lemon juuice an beat, add sugar and vanilla, beat until well blended.
Hot Chocolate
1 cup cocoa
3-4 cups sugar
½ tsp salt
4 cups instant milk
Combine and store in airtight containier
Extra Rich Hot Chocolate Mix
10 2/3 cup instant nonfat dry milk
2 cups powdered sugar
1 6 oz non dairy creamer
1 16 oz can nesltes quick.
Combine all ingredients in large bowl. Mix well and put in airtight container.
Mix 3 Tbs mix with 1 cup hot water.
Milk Shake
3/4 cup water
½ cup powdered milk
4 tbs flavored syrup (any flavor) Yummy combo is chocolate with dried banana’s reconsituted
Blend until frosty
Banana Milk Shake
1 cup dried banana’s reconstituted
2 ½ cup milk
1 tbs sugar
Mix well
Peanut Butter Oatmeal Bars
2 cups rolled Oats
2 cups powdered milk
1 cup corn syrup
1 cup peanut butter
1 cup raisins or choc chips (opt)
combined oats and powdered milk.. Mix, add corn syrup and peanut butter, Shape into balls.
I have made the other recipes, but I have not made this:
This is made from all storage food ingredients.
1 cup water
dash of salt
1/2 cup water
1/3 cup wheat flour
1/3 cup dry milk
2/3 cup sugar
1/2 cup water
1 tsp knox gelatin
2 tbs cold water
Bring to a boil 1 cup of water and salt. Make a paste with 1/2 cup water and flour. Slowly pour into the boiling water stirring continually. Let cook on low heat for 7-8 minutes stirring frequently. remove from heat. In small mixing bowl combine dry milk, sugar and 1/2 cup cold water. Set aside. Soften gelatin in water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed., Add flavor desired*, Mix until dissolved. Combine with cooked wheat and mix well. Pour into 8 inch pie crust and let set. *Lemon Pie--1 pkg koolaid or lemonade drink mix/ Chocolate-1 tbs cocoa and 1/2 tsp vanilla/ Coconut-1 tbs coconut
We will discuss making yogurt, cream cheese, and cheeses another week. Thank you for this time spent together today..please close with prayer.
Copyright @ Bucket Ideas
I have a great booklet about powdered milk recipes - very thorough - if you want it please e-mail me at and I will send it along to you.

All About Beans

Hello Sister’s. We get to have the privilege again to meet for a few minutes this week. Please take a minute to pray before you start this mini class. Please pray to receive your own witness about the necessity of these things in your personal lives. Please don’t believe me...please pray and get your witness of this from the Holy Ghost...


This week we are talking about Legumes (Beans)

Each person needs to have 60 lbs per year.

Buying Beans

Legumes of all types may be purchased in a number of different fashions depending largely on where you live and the time of year. The most basic form is called "field run" which means that it's been harvested and sold shortly thereafter. It will not have been given any cleaning or processing and is likely to be rather dirty depending upon the conditions under which it was grown and harvested.

A second basic form called "field run from storage" the legume has been harvested and then put into storage for a time. It will have all of the dirt and detritus of field run grain and whatever it may have picked up from the silo as well.

If you want legumes that are ready to use you will need to ask for "pre-cleaned" which means that it has been passed through fans, screens or sieves to remove chaff, smut balls, insect parts, mouse droppings and other debris.

Moisture Content

The moisture content of the legume you want to purchase or grow has a major impact on how long you will be able to store it and have it remain nutritious and edible. Mold and other fungi will grow in your beans if the moisture content is too high. For this reason, it is suggested you keep legumes to a moisture content of no more than 10%.


Unless one is willing to spend a great deal of money on preserved meats, you must have a quantity of legumes in your food storage program. There are few non-animal foods that contain the amount of protein to be found in dried beans, peas, and lentils. The varieties commonly available in this country have protein contents ranging from 20%-35%. As with most non-animal proteins, they are not complete in themselves for purposes of human nutrition, but become so when they are combined with the incomplete proteins found in grains. It is for this reason that grains and legumes are so often mentioned together. In cultures all over the world, it is common to find the two served together at a meal, making a complete protein, even when those doing the serving have no understanding of nutrition at all.

During the lean years of the Great Depression, beans were tagged "poor man's meat" because of their protein power at pennies per pound. Beans are a source of Niacin, Thiamin, Riboflavin, B6 vitamins and many other nutrients as well. They are also rich in complex carbohydrates and fiber. All of these nutrients are necessary for normal growth and for the building of body tissues. Beans are high in potassium which is required for the normal functioning of nerves and muscles. A cup of cooked beans contains more potassium than a banana. In fact, beans have more calcium and iron per cup than three ounces of cooked meat but contain no cholesterol and with less calories. Beans are the best source of folate and are excellent sources of minerals and vitamins. High in fiber they have good cancer fighting characteristics and have been specifically linked to lower the risk of colon cancer.

Recent research has brought to light that beans have 'anti-aging' agents or antioxidants found in the seed coat. There are eight flavonoids in the outer bean layer, six of which are particularly strong antioxidants. Because of new research, we are learning that beans have a perfect nutrient base for people interested in weight loss. They also aid in reducing cholesterol, improve digestion and, as already mentioned, are an aid in cancer prevention.

Preparing Legumes

Beans can be eaten raw, sprouted or cooked. They can even be ground into a flour and in this form beans cook up in two or three minutes into a hearty soup. But this is not all, for the more adventurous among us, beans can be juiced into milk, curdled into tofu, fermented into soy sauce or made into transparent noodles called vermicelli. Truly, beans rival the versatility of wheat in what you can do with them. Here are some of the different processes in preparing beans for eating.


This step isn't completely necessary, however, there are some real advantages. A shorter cooking time is probably the biggest advantage. Figure about an extra hour of cooking time for beans that are not pre-soaked. Beans should be soaked for at least 6 hours. During this time, the beans will absorb water until they have increased in volume and weight about 3 times. You should add 5 times as much water as dry beans.

Soaking also leaches some of the gas producing properties out of the bean. But for this to work, you need to discard the soaking water and replenish it with fresh water before cooking. You can also quick soak beans by boiling them for 10 minutes first, then setting them aside for two hours. As with a cold soak, you should discard the soaking water and replace with it fresh water before cooking them. Boiling the beans kills the seeds so don't expect them to sprout after you've heated them. 1 lb. dry packaged beans = 2 cups dry = 6 cups cooked beans.

Cooking Beans

After soaking, most people cover the beans with water then boil them. This can take anywhere from 30 minutes to 2 hours, depending on the bean. You should check them for softness every 15-30 minutes then pull them off the heat when they've reached their desired softness.

But you can also throw them in a crock pot in the morning and let them go until the evening. Beans ground into a flour cook up almost instantly into a soup or paste, depending on how much water you use. If you've boiled your beans for several hours and they still haven't softened, it's probably because they are old. Older, air stored beans 5 or more years old get 'hardened' and may never soften up. There are two ways of getting around this. You can put them in a pressure cooker for 45-60 minutes and this should do the trick, or you can grind them. Incidentally, normal beans that aren't 'hard' cook in about 20 minutes is a pressure cooker. Hardened beans still contain much of their nutrition.

After your beans are cooked, add your flavorings, meat, vegetables or whatever you are adding to make the bean dish you are preparing. Don't add these ingredients while the beans are cooking as there are many ingredients that will increase the beans' cooking time before they become soft. This includes the acidic foods which include tomatoes, lemon juice, vinegar and similar ingredients.

Adding a bit of cooking oil, butter or margarine to the cooking beans will help to keep the foaming down as they cook. Consider cooking a double batch and freezing the beans not used immediately. Beans soaked for 12 hours or more often have a more uniform shape than quick soaked beans. You may need to increase the cooking time if your water is overly hard or you live at high altitudes. Cooked beans will store nicely in your refrigerator for a week and they freeze nicely for a minimum of 6 months.

What Are The Different Beans Used For?

Adzuki Japanese dishes.

Anasazi Can be used in place of Navy, Pinto, Great Northern, or Kidney beans.

Black-eye Rice dishes and southern cuisine.

Black Turtle Latin American dishes, soups, refried beans, salsas.

Garbanzo Soups, salads and Mexican dishes; Hummus and falafel. Coffee substitute.

Great Northern Soups, baked beans.

Kidney Soups, salads, sandwiches, chili, dip, or over rice.

Lentils Soups, raw sprouts, stirfried sprouts, meatless patties, Ethnic food.

Lima Vegetable side-dish or added to soups and casseroles.

Mung Sprouts, vermicelli or transparent noodles.

Navy Baked beans, soups, casseroles, ethnic dishes.

Pink Used to make chili. Good substitute for pinto or kidney beans.

Pinto Chili, refried beans, dips.

Small Red Chili, salads.

Soy Soy milk, tofu, soy flour, TVP, sprouts, tempeh, mise, soy sauce, natto

Bean Varieties

Black Beans

Also known as turtle beans, these small, dark-brownish black, oval-shaped beans are well known in southwestern black bean soups. They are very commonly used in Central and South America and in China. They tend to bleed very darkly when cooked so they are not well suited to being combined with other beans, lest they give the entire pot a muddy appearance.

Black-Eyed Pea

Although there is tremendous variation among the many varieties of field peas eaten throughout the Southern United States, it is black-eyed peas that are the most commonly known nationwide. The coloring of field peas is as varied as the rest of the legume family, with black-eyed peas being small and oval-shaped with an overall creamy color and, of course, their distinctive black-eye. Dried field peas cook very quickly and combine very tastily with either rice or cornbread.


Also known as the garbanzo bean or cecci pea (or bean), it tends to be a creamy or tan color, rather lumpily roundish and larger than dried garden peas. Many have eaten chickpeas, even if they've never seen a whole one.

Kidney Beans

Just like the rest of the family, kidney beans can be found in wide variety. They come in both light and dark red color in their distinctive kidney shape. Probably best known here in the U.S. for their use in chili, they figure prominently in Mexican, Brazilian and Chinese cuisine.


Lentils are an odd lot. They don't fit in with either the beans or the peas and occupy a place by themselves. Their shape is different from the other legumes being roundish little discs with colors ranging from muddy brown, to green to a rather bright orangish-red. They cook very quickly compared to the larger beans and have a distinctive flavor. They are much used in Asian cuisine from India to China. They make an excellent soup.

Lima Beans

In the Southern U.S., they are also commonly called butter beans. They are one of the most common beans found in this country in all manner of preservation from the young small beans to the large fully mature type. Their flavor is pleasant, but a little bland. Their shape is rather flat and broad with colors ranging from pale green to speckled cream and purple.


Peanuts are another odd species not much like the more familiar beans and peas. Peanuts have a high protein percentage and even more fat. They are one of the two legume species commonly grown for oilseed in this country, and are also used for peanut butter, boiled and roasted peanuts.

Pinto Beans

The Pinto is the most commonly eaten beans in the U.S. at an average of 3.5 pounds per person. Stereotypically bean shaped, it has a dappled pattern of tans and browns on its shell. Pintos have a flavor that blends well with many foods.


This legume has the highest protein content.. The beans themselves are small, and round with a multitude of different shades. Although the U.S. grows a very large percentage of the global supply of these beans, we eat very few of them Most of them go into cattle feed, are used by industry or exported. What does get eaten directly has usually been processed in some form. Almost all prepared and "junk food" has some form of soy in it. Soybean products range from tofu to textured vegetable protein and hundreds of other uses. More and more people are developing allergies to the soy when it is broken down from it’s original state, however most of these people can still eat the soy in it’s natural form,. Although they are very high in protein, they don't lend themselves well to just being boiled until done and eaten the way other beans and peas do.

Beans Giving You Gas?

My brothers use to sing..."Beans, beans the musical fruit, the more you eat the more you toot.."

Beans have a reputation of producing gas. The reason for gas is caused by a lack of enzymes in the intestinal tract needed to digest this food. As your body gets used to eating beans, the needed enzymes are introduced and this problem disappears. Unfortunately the only way to develop the enzymes necessary to handle beans is to eat them, It is recommended that to get use to them you need to eat them 2-3 times a week for about a month, increase it thenext month, after that you shouldn’t have any problems.

There are several things you can do to minimize or eliminate this. First, pick a bean that is not as gas-producing as the others. Here is a scale of beans sorted according to their gas

producing qualities (1=more gas, 10=less gas):

1. Soybeans

2. Pink beans

3. Black turtle beans

4. Pinto beans

5. Small white beans

6. Great northern

7. Baby lima beans

8. Garbanzo beans

9. Large lima beans

10. Black-eyed peas

11. Anasazi beans

The longer you soak them the less gassy beans will be. You can also drain the water after 12 hours, then rinse and re-drain them every 12 hours for 2 to 3 days until the sprouts are as long as the bean. This not only dramatically increases the vitamins in the beans but also removes some of the gas producing qualities. After you have sprouted them as described above, cook them like regular soaked beans. As mentioned already, you should throw out the water you've been soaking your beans in before cooking them.

There are a herbs and spices that also reduce or eliminate the gas from beans. Peppermint, spearmint, marjoram, anise, basil, caraway, carrots, dill, ginger, onions orange juice, parsley, savory, thyme and ginger are reported to have gas reduction properties to one extent or another as well.

Try drinking orange juice with your bean meals.

The tale of throwing a carrot in with the beans as they cook then throwing it out is also founded on successful experience.

It is also reported that fruits shouldn't be eaten at the same meal.

Another way to eat beans to eliminate the gas problem is to grind them into flour in a grinder or heavy duty blender. Add to boiling water and make an instant soup of thickener. Use 2 tbls of bean flour in place of 1 tbls cornstarch. Bean flour can be used in any recipe calling for flour by replacing up to 24% of the flour with any variety of bean flour.

This week challenge:

Make a meal with beans in at least one of the dishes

Then please share with all of us your favorite bean recipe, next week I would like to share a bunch of bean recipes with the group.

The California Bean Board


Revelar, Inc


Best of Basics by James Talmadge



This e-mail is sent solely for the purpose of educating you in the are of preparedness

It is not meant as a forecast of any event.

@ Bucket Ideas Copyright


Please start this time together in prayer.

Past week challenge: Cook Something With Beans

Last week we discussed different types of legumes, amounts to store and how to use them. This week we are going to talk a bit more about beans and how to make them "user friendly". Because we eat so many refined foods, our bodies are in short supply of the enzymes needed to properly digest beans and grains. These are some more ideas to help you get used to adding them to your families diet.

Sprouting is a great way to add beans to your fresh salad's, on sandwiches, etc. According to research at Utah State, germination or sprouting of the beans reduces the amount of complex sugars and consequently gas production. Beans that are first sprouted and then cooked are more easily tolerated. We will discuss sprouting in detail in the next few weeks when we get to that part of food storage.

Beans can be ground into more soaking, boiling, simmering, or mashing! Beans can be ground in a seed mill, wheat grinder or blender. You can add it to your soups as a thickener or plain water as an instant soup. This timesaving method is an excellent way to introduce beans a little at time. Bean flour can be used in any recipe calling for flour by replacing 25% of the wheat flour called for in the recipe with the bean flour. Navy beans work well, because they are lightest in color and mild in taste, but you can use any bean.

Don't throw away those old beans! Old beans that do not want to soften can be turned into bean flour and used this way. Once the beans start losing some of their moisture they take a long time to cook. This can be remedied by cooking them in a pressure cooker for a few minutes, after soaking for a few hours. You can also bottle and can dry beans when they are getting old. They cook right up when bottled and are handy to use in soups, in a jiffy.

Oatmeal Chocolate Chip Cookies

1 cup butter, marg or oil

3/4 cup firmly packed brown sugar

1/2 cup honey

1 egg

1 tsp vanilla

1/4 cup white bean flour

1 tsp baking soda

1 tsp salt

3 cups oatmeal

2 cups chips

1 1/2 cup whole wheat flour

1 1/2 cup nuts (opt)

Beat together butter, sugar and honey until fluffy. Beat in egg and vanilla. Add dry ingredients and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes.

Challenge for the coming week: Cook something with beans!

Please share your success stories and your recipes with all of us.

Here are some shared recipes

Recipe's from Laurie Gravatt

Easy Baked Beans (Larissa's favorite, she makes these when ever we have them)
2)-16-18 oz. cans of pork-n-beans
3/4 c. brown sugar
1 tsp dry mustard
6 slices of bacon
1/2 c ketchup

350 1 1/2 hrs.

Grandma Hardman's Baked Beans
2 lrg. cans pork-n-beans drain off juice and remove pork.
1/3 - 1/2 C. Molasses
1/2 - 1 C. Br. Sugar
1 tsp. mustard
This recipe is gauged purely by taste adjust amounts until you get the flavor you want.

Bake at 350 30-45 min.

Bean Burrito Pie
1 can (16oz) refried beans
1 c. bisquick
1/4 c. water
Spread mixture in bottom & halfway up side of greased 10" deep pie plate.
Layer in order:
1 lb. browned hamburger (drained)
1 slice avacado (optional)
1 cup thick salsa
1 1/2 C. shredded cheese
Bake for 30 min. at 375. each piece may be served with sour cream. 8

My favorite Chili with Beans Recipe, we always have this with scones.
2 lbs ground beef
1 lrg Green pepper diced
1 lrg. onion diced
1 lrg garlic cloved, minced
1/3 c. chili powder
2) 15 1/4 to 19 oz red kidney beans (drained, save the juice)
1) 28 oz. can tomatoes
1) 6 oz. can tom. paste
3.4 C. water
1/2 tsp. salt
1 tsp sugar
1 bay leaf

Cook Beef & vegi's together until browned. Stir in chili powder & liquid
from kid. beans. Stir in tom.'s, paste, water, slt, sugar and bay leaf.
Simmer 45 min. stir in reserved kidney beans. you can top with cheese.

From Jennifer my niece:

I'm still baking all our bread with my freshly milled flour. I already went through my hard red wheat so I knew that I needed the big 6 gall bucket of that. I tried a bean recipe too last week. It was a 15 bean soup thing with ham. It turned out really good and I used the method of soaking the beans in the hot water for an hour instead
of cold water all night, and we weren't gassy at all after eating them, yeah!

One of our favorite's:

Taco Soup

1 can black beans

1 can pinto beans

1 can corn

1 can chunk tomatoes

2 tbls or one packet taco seasoning

1 lb hamburger (opt)

Mix, heat or let simmer in crock pot all day

Black Bean Fudge

4 squares chocolate, unsweetened 1 1/2 cubes butter 1 teaspoon vanilla extract 1 2/3 cups black beans, cooked 2 1/2 pounds powdered sugar Melt unsweetened chocolate squares with butter. Mix in drained and mashed black beans, vanilla extract, and sugar. Place mixture in a large buttered, shallow cookie pan, ie. 10 x 15-inch jelly roll pan. Refrigerate. Makes from 2 1/2 to 3 pounds of fudge.


This e-mail is sent solely for the purpose of educating you in the are of preparedness

It is not meant as a forecast of any event.

Please close with prayer

Copyright Bucket Ideas@


I found a great info site about beans--thought you might like to look at it. It is about pressure cooking beans

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the beans. See more information about how beans are classified and how that relates to cooking times and digestability, and why some beans are more difficult to digest than others. Drain the soaked beans and rinse well, add enough water to cover the beans by at least 2 inches, but do not fill the pressure cooker more than 1/2 full. Beans are always cooked at high pressure and use the natural release method to drop the pressure. Find recipes for beans and other legumes.

As a general rule, beans should be soaked before cooking. Rinse and add beans to the pressure cooker, add enough water to cover by 2 inches. It is recommended to add 1-2 tablespoons of fat (cooking oils, butter, lard, bacon drippings) to minimise foaming. Lock the lid in place and cook according to the following chart. In all cases beans should be finished using the natural release method.



Characteristics and Uses



Adzuki, Aduki

Adzuki are small, vivid red beans with a slightly sweet flavor. Originally from Asia, its name means "little bean" in Japanese. They are easier to digest than most beans due to a very low fat content.


5-7 minutes


This revived ancient heirloom bean is related to, and similar in size and shape to pinto beans, but sweeter and more flavorful. Use in any recipe that calls for pinto beans. It holds its shape when cooked. Very digestible due to 25% less complex sugars. Mottled burgundy/white markings fade when cooked.

min. 4 hours

4-6 minutes

Black Turtle Bean, Tampico, Venezuelan, Mexican Black Spanish Black

Photo of Black beans

A staple of Latin American and Caribbean cuisine, these beans have a strong, earthy, almost mushroom-like flavor and soft floury texture. They're are best combined with assertive flavorings

min. 4 hours

10-12 minutes

Black Eyed Peas

Photo of Blackeye beans

Black-eyed Beans have a good aroma, creamy texture and distinctive flavor. These beans are characterized by a small black eye and they are really a type of pea originally from Africa. No pre-soaking needed, they are easily digested. Traditionally served with rice and greens. Celebrate New Years with a dish called Hoppin' John.


10 minutes

Canellini, Fazolia, White Kidney Bean

These taste like the great northern or navy bean but are longer and fatter. Excellent in bean salads, Italian minestrone, soups with tomato, or simply served warm with a splash of olive oil, fresh minced rosemary and a dash of black pepper.

min. 4 hours

6-8 minutes

Cranberry Bean, Borlotti Beans, Shell Bean, Christmas Bean

Photo of Cranberry beans

Cranberry beans are rounded with red specks, which disappear on cooking, similar to the pinto bean but more delicate, nutty flavor. Commonly used in Italian soups and stews.

min. 4 hours

5-9 minutes


The French make good use of this small, creamy bean, often serving it with lamb. Substitutes: great Northern beans

min. 4 hours


Fava, Broad Bean, Butterbean, Windsor Bean, English Bean

Huge, substantial beans with tough outer skin. Peel off skins after soaking. Creamy texture; nutty, sweet earthy flavor. Use in soups, or purée into paté like hummus with rosemary, olive oil, garlic, lemon and fresh herbs. Try with blanched cauliflower pieces, vinegar, olive oil, chopped red onion, olive oil and balsamic vinegar. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up.

min. 8 hrs or over night

4-5 minutes

Cook these beans at 8-10psi and use the natural release method

Garbonzo, Chickpeas, Ceci

Photo of Garbanzo beans

Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. These round beans are high in fat, keep their unique shape when cooked, and they are usually pale yellow in color, but they can also be found in red, black, and brown. Mild and sweet flavor with good protein and iron. Add to salads, soups, and pasta dishes. Purée into hummus with tahini with garlic, lemon juice, sea salt and olive oil.

min. 8 hrs or over night

10-13 minutes

Great Northern

Photo of Great Northern beans

Also called white kidney beans, these beans have a smooth texture, and delicate flavor and can be substituted for canellini or Navy beans. Use in Italian style soups and pasta dishes. Substitute for garbanzo beans in hummus.

min. 4 hours

4-9 minutes

Lentils, Green, French, Spanish Brown, Dal Lentils, Black Beluga Lentils

Colors Range From Green, Brown, White, Yellow, Red, Coral, Black.


Red Lentils

Spanish Brown Lentils

Black Beluga Lentils

Very versatile Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings or other foods in combination with robust, zesty sauces. Unlike dried beans and peas, there's no need to soak them. mild and simple lentils and rice

Dal is an Indian word referring to all dried legumes and also the dishes made from them.

Lentils are rich in protein, carbohydrates, fiber, and low in fat. Before cooking, always rinse lentils and pick out stones and other debris.

The most delicate lentils are the peppery French green lentils. The mild brown lentils are the most common variety and hold their shape well after cooking,


7 minutes

(can easily turn mushy if overcooked)

Kidney, Rajma, Mexican Bean

A large, kidney-shaped bean with a subtle sweet flavor and soft texture that keep their shape during cooking. Used in Southwestern dishes and bean salads.

min. 4 hours

10-12 minutes

Lima Beans, Madagascar Bean

Large beans with a buttery flavor and starchy texture. Caution: loose, large skins can clog pressure cookers. Great for hearty soups and stews with vegetables.

Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up.

min. 8 hrs or over night

3-4 minutes

Cook these beans at 8-10psi and use the natural release method

Mung, Mungo,
Mung Pea, Green Gram

A major player in Indian and Chinese dishes. Easy to digest, these beans do not hold shape well, but they are: great in stews or served over rice.

min. 4 hours

9 - 12 minutes

cook these beans at 8psi

Navy, Yankee Bean, Pearl Haricot, Boston Navy Bean

These beans were named for their large role in the diet aboard U.S. Navy ships during the late 19th Century. Small white ovals; mild flavor with powdery texture. Makes great soup, chowders, and bean pot recipes.

min. 4 hours

8-11 minutes

Peas, Whole

Dried garden peas. Called soup peas in the U.S., and mushy peas in Great Britain. Use in soups and stews.

min. 4 hours

4-6 minutes

Peas, Split
Green & Yellow

Green Split Peas

Yellow Split Peas

Yellow peas are milder than green, both have a grainy texture and do not hold their shape. Great for soups, puree half of the cooked peas for a creamier texture.


10-13 minutes

Pigeon Peas, Gandules

Most often it's found in its dried form. But it's delicious fresh, it has been discovered in Egyptian tombs, and it is important to the cuisines of India where it's known as arhar, tur, toor, or tuvaram. The pea ranges from red to white, from brown to black. Interestingly, pigeon peas have a reputation for being slightly narcotic...possibly accounting for especially deep naps after dinner....

min. 4 hours

7-9 minutes

Pink, Chili Beans

Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture, these are related to the kidney bean. Turns reddish brown when cooked. Used in Mexican-American dishes, and often featured in chili and western barbecues.

min. 4 hours

5-8 minutes


A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles. These beans are great for chili, refried beans, soups or casseroles. Substitutes: pinto bean OR chili bean OR red kidney bean.

min. 4 hours

6-8 minutes


Photo of Pinto beans

Pintos are medium ovals with an earthy flavor and powdery texture. They tend to be mushier when cooked than pink or red beans. Their dappled, bicolor appearance changes to brown when cooked. A favorite for Mexican dishes.

min. 4 hours

10-12 minutes

Red Beans

Used in traditional Southern cooking, and often combined with rice. Also compliments the flavor and color of corn pasta, either plain and simple or hot and spicy.

min. 4 hours

5-8 minutes

Scarlet, White, Black Runner Beans

Scarlet Runner Beans

These large beans are very flavorful, and they work well in salads or as a side dish.

min. 4 hours

9-12 minutes

Small Red Beans, Mexican Red Bean

Photo of Small Red Kidney beans

These dark red beans hold their shape and firmness when cooked. Similar to red kidney, but smoother in taste and texture. They can be substituted for any of the colored varieties and used in soups, salads, chili and Creole dishes.

min. 4 hours

5-8 minutes

Soy, Soya Beans: Beige Or Black

They come in two kinds, beige and black. Sweet, nutty flavor, and touted for health benefits, these beans are hard to digest,and they are the hardest of all dried beans. Soak over night in the refrigerator.

min. 8 hrs or over night

35 minutes

Wednesday, September 1, 2010

Seven Day Challenge

Judy and Julie over at Food Storage Made Easy are offering a great challenge this month - check them out to be a part of this great activity.

Tuesday, August 31, 2010

More info on Grains

Please begin this time with prayer.....
More on Wheat

So far we have discussed the importance of wheat in your storage, briefly touched other grains and talked about water storage.

After this week, we will be talking about other things. I haven’t wanted to move on until you are comfortable with wheat. I have heard from several of you that you are cooking with wheat and your families have done fine with it and getting much more healthy! WOO HOO!

Challenge–One more week to make something with wheat, next week we are moving on to other grains.

Also if you have any grains recipes, that you would like to share please send them to me, so I can pass them along. ~*~*~*~*~*~*~

In addition to baking, here are a few more things you can do with wheat:

Wheat Berries

In a crock pot cook 3 cups water and 1 cup of wheat for 8 hours or so. You now have wheat berrieds. Put them in a container in your fridge and add to hamburger dishes, casseroles, soups etc.


Bulgar is probably one of the easiest whole wheat food to prepare and is very versatile. Bulgar can be used to replace rice in most dishes, for breakfast, snacks, salads, add to soups, chili or any of your meat, to extend it (ie taco’s spaghetti, etc.)

To Make:

1 - Place wheat in saucepan with enough water to cover over wheat 2 inches. Bring to a boil. Turn off heat and let rest 1-2 hours.

2 - Add more water if needed and bring to a boil. Turn off heat and let rest another 1-2 hours.

Drain (save water for soups, other cooking or watering plants.

3 - Dry this in over at 200* for 1 hour. When it is dry, it is ready to use.

Bulgar Wheat Pilaf

3 cups veggie stock or water if using water, add 2 cups bulgar wheat 1 head celery, sliced 1 large onion, sliced bring water to boil, add veggies, simmer 5 minutes add bulgar wheat, bring back to boil, cover and simmer 25 minutes, remove from heat and let stand 5 mor more minutes. Use as a side dish, alternative to rice. Or add more veggies, such as mushrooms, peas, green beans, etc for a one pot supper.

Bulgar Wheat Pilaf#2

2 parts broth, veggie or ? 1 part bulgar wheat 1 onion, chopped 1 cup sliced mushrooms 1 cup fresh green beans, 1 inch pieces 1 teaspoon each thyme and marjoram or sage salt and pepper to taste put liquid in saucepan bring to boil, add everything else, bring back to boil, reduce to low simmer, cover, and cook for 20 - 25 minutes. Remove from heat and let stand, covered for another 10 minutes.

Bulgar Breakfast Bowl

3 cups basic bulgar

½ cup water

Heat Bulgar in water, serve hot with milk and sweeten to taste–add fruit if desired.

Health Nut Cereal

1/2 c. of each: Brown rice Cracked wheat or Bulgar Oatmeal (thick rolled oats)Wheat flakes

Simmer the first 3 ingredients in 3 to 4 quarts water for 45 minutes. Add the last two ingredients, and simmer for 30 more minutes. Cool and refrigerate. Use daily for breakfast by heating desired amount of cereal in microwave in glass container till hot. Add milk if desired and top with granola. All ingredients are available in health food stores.


1 c. Bulgar wheat 1 c. water

Soak wheat in water for 20 minutes. Add: 2/3 c. lemon juice 1/2 can tomato paste 1 bunch parsley, chopped fine 1 bunch scallions, chopped fine 2 green peppers, chopped fine 2 sm. cucumbers, chopped fine 2 tomatoes, chopped fine. Add salt if needed, chill and serve in pita (pocket bread)


1 lb. ground beef 1/2 c. chopped onion 2-3 tsp. chili powder or taco seasoning 1/4 tsp. salt 1 (8 oz.) can tomato sauce 1 (8 oz.) can tomato juice 1/2 c. shredded carrots 1/3 c. Bulgar wheat (opt.) Tortilla chips 1/2 c. shredded cheddar cheese

In a 10" skillet, cook hamburger and onion until onion is tender. Drain and stir in salt, and spices, cook for 1 minute. Add tomato sauce, tomato juice, carrots and bulgar wheat. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, stirring occasionally. Serve over tortilla chips. Add cheddar cheese over top.

A little variation on this contributed by Linda Packer

Using Wheat in Our Everyday Meals

Wheat is ideal for cereals, soups, salads, main dishes. The usual pro-portions to cook are 1 part wheat to 2 parts water plus ½ to 1 tsp salt. Wheat can be steamed, cooked in a crock pot, pressure cooker or by oven. Preheat oven to 300* F 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 undisturbed overnight or for about 8 hours. Thermos Method-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.

Cook enough whole wheat to last 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. You can also freeze ready to use wheat, freeze in one cup portions. Serve cooked wheat in the place of rice, in casseroles, chili, spaghetti sauce. sloppy joe’s. soups, stews. salads, sandwich spreads, etc.

Yummy Tuna Salad recipe using cooked wheat

1 can tuna 1/3 cup diced celery

½ cup cooked wheat 1 tsp onion

½ cup salad dressing

Blend together and serve, Decisions on a leaf of lettuce, with a dill pickle, good for sandwiches with a slice of tomato. great to stuff a tomato or eat on crackers....Thank you Linda!

Sprouting Wheat

It is virtually impossible for a family to store enough fresh vegetables to last a long period of time,. By sprouting seeds fresh vegetables are only 2-3 days away, year round. Nutritionally dried seeds grains and legumes provide only a small portion of the total nutrients the body requires. Once they are sprouted, the vitamins minerals, amino acids and proteins can increase from 2 ½ times to 60 times when the seed is sprouted.

Most home baked goods can be enhanced by adding sprouts. Substitute 1 cup spouts in any recipe for ½ cup flour. and ½ cup liquid. Chop spouts or leave whole. You can add to salad’s, soups, dips etc.

Almost all seeds are sprouted the same way, with only a few exceptions. After a few tries you will find out what state your family likes the best.

Equipment Needed:

quart jar, piece of gauze or nylon stocking and strong rubber band.


Place 1/4 cup wheat in quart jar and cover with 2 cups warm water.

Soak 6-8 hours or overnight.

Secure fabric on top of jar with rubber band

Place jar in warm dark place.

Dump water off wheat and rinse

Rinse seeds at least 3 times each day always draining well

When sprouts attain desired length, store sprouts in fridge to retard further growth, (2-3 days)

Important notes:

Do not sprout tomato. potato, as they are poisonous or treated garden seeds.

When using sprouts in bread, do it at the end of the mixing process.

Other grains can be sprouted, we will cover those details in the grains section

Sauteed Sprouts

1 cup raw sprouts of choice

1 T onion flakes

2 T butter

tsp soy sauce

Melt butter in frying pan, then add onion and sprouts. Saute 3-5 minutes. Stir in soy sauce, serve hot.

Wheat grass

Wheat Grass is also known as a blood purifier. To obtain this grass, after you have soaked your wheat, put in a tray and cover with a damp cloth between rinsing. Let grow for more than 3 days into a very thin grass blade about 6-7 days. Then clip grass with scissors and utilize them with liquids.

Gluten-also known as "Wheat Meat"–This is a huge section of Wheat cooking–I think I am going to save it for a later time. I think you have enough information right now to get acquainted with wheat. Next week we will be discussing other grains.


QUESTION....How long does whole wheat stay fresh if stuck in the freezer immediately after it has been grounded?

Flour does not keep forever and is more susceptible to spoilage than you might think. If flour is stored improperly or for too long, it can develop an off flavor or give unpredictable results in baking. Flour can absorb moisture from the air. The fat from the germ in whole grain flours can go rancid with time.

Refined white flour can be stored at room temperature for six to 12 months in a tightly covered container. Whole-wheat flour keeps for less than a month at room temperature, so store it in a tightly covered container in the freezer; it will stay fresh for up to a year. You can use the flour directly from the freezer. It will keep 3-4 months without diminishing nutrition.

QUESTION...I've had wheat in my cans for the last 20 years. If it has not been grounded yet is it still full if nutrition or at least some?

Answer: Flour cannot be stored as long as wheat and should never be stored near apples, onions. potatoes, etc. as they will cause the flour to have an odor or flavor. Whole wheat or white flour stored for more that 5 years results in off flavored bread and reduced loaf volume, Whole grain wheat stored for 25 years then ground yielded excellent loaf volume and flavor. Whole wheat flour includes the wheat germ and cannot be stored as long as white flour without developing a rancid taste.

Here's a recipe for whole wheat pizza crust Amazing Whole Wheat Pizza Crust (from 1 teaspoon white sugar 1 1/2 cups warm water 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour 1) In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2) Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3) When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4) Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5) Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

FYI-There is a condition called Celiac Disease, which is a disorder that causes problems in your intestines when you eat gluten, which is in wheat, rye, barley and oats. You can do a search on the Internet to find out more about it. If you have a family member with this problem, you need to up the storage of other grains for them.

Please begin your time with prayer. Ask the spirit to teach you what you need to know for your family and personal circumstances.

Follow Up from last Week:

Assignment: Cook something with wheat in it

I have heard back from some of you that have done this and your families did ok with it! WOO HOO!

You can take your regular recipes that use flour and substitute wheat flour in them.

Here is a guide for substituting wheat flour for white flour in the recipes you already use:

It takes about a pound of wheat to make a pound of bread.

It takes 2/3 C. wheat to make 1 C. of flour.

It takes 2 C. of wheat for a small loaf of bread, approximately.


My "Tia" Ferna sent this along to me–Thank you!

Dear Paula.

I have a few notes on Wheat Storage" Wheat Flour for White Flour substitution.

1 cup minus 2T. wheat Flour =I cup white Flour

Hints for Using wheat.

1. If possible, grind wheat just before you use it to retain its full nutrition. it is rich vitamin E and wheat germ, both of which are lost after grinding.

2 Wheat sprouts are good as snacks or in salads. The sprouts add Vitamin C and Vitamin A to your diet.

3. Uses for wheat;

a. flour b. cereal c. chili d. substitute for potatoes in stew e. substitute for rice in fruit salad [cooked] f. Add [cooked] to tossed Salad. g. Cereal: 2 cups water & 1 cup wheat with a little salt in a slow cooker, makes a great hot cereal in the morning if cooked all night. Brown sugar and Soy Silk Creamer makes a tasty dish for breakfast.


Week # 2- GrainsAs you know we talked last week about wheat. There are other grains you can use to add variety. If you add other grain do not reduce your wheat more than 300 lbs per person per year. I am not including any recipes for grains right now. We will cover usage of these grains later on. Right now I want you to get familiar with wheat. This information is strictly educational, so you can decide what you need in the grain section.

Find which level you are on to find amounts needed:

3 months

6 month

1 year amounts


75 lbs

150 lbs

300 lbs


25 lbs

50 lbs

100 lbs

BARLEY--Great to give soups added zest, excellent as a hot drink, pudding, also used in bread, muffins, pastry, cereal

BUCKWHEAT - Can be used in breads, pancakes, muffins, cereals, etc.

CORN--This stores well whole. You can sprout it, cook it into soups, grind into flour for corn bread and tortillas. A great change of pace from other grains Corn was an important staple to the early pioneers. Sometimes they used it whole as in corn chowder, but more often than not it was made into corn tortilla’s, corn muffins and mush. Popcorn also fits into this are. Popcorn is a great morale booster and a great "stress" food–when we do the section on "stress busters" we will talk about this in detail.

OATS–Is great as a cereal, in muffins, granola, breads, pies. It can be also used as a sub for white flour when ground into flour. Mixed with other grains will make stronger flavors more mild. Oats come in Oat Groats which is it’s whole grain form that will store for a long time. Oatmeal, which is rolled oat groats will weevil much faster. It will need to be rotated more often. If it is not sealed in cans, you need to put it in the freezer in zip loc bags to keep out the moisture about 48 hours to kill the weevil larvae and then keep it the zip bags to store it.

RICE--Brown rice has high protein value (wheat has 53.5 % per pound, brown rice has 37.5 %. Can be used in all kinds of cooking, cereals, main dishes, ground into flour for bread etc. Brown rice will go rancid quickly so it needs to be stored in the freezer. It is hard to store long term.

PASTA - Pasta is also in the grains group. It is a familiar food, easy to cook with, because it is bland it is good help with upset tummies, not used to the other grains. Nutritionally not as high as whole grains, but adds a nice variety Pasta needs to be rotated more often than your grains, keep that in mind as you add it to your storage.

RYE--Rye has all the amino acids needful for your body--excellent breads, scones, pancakes, and cereals.

MILLET–Used in cereals, soup, and casseroles as well as breads

FLOUR is needs to be rotated more often than whole grains. It needs to be kept in an airtight container. It must be rotated. The main purpose in food storage for this to this would be to help you make the transition to wheat in your diet, also good for medical needs, and other misc. things. Please send questions, comments, your recipes, your experiences, to share!!!

Wheat Grinder

FYI - We learned that it takes about 1,250 cranks on the "back to basics" hand grinder to make a loaf of bread. If you are making several loaves of bread, you will need everyone who is eating to help with this process. It is a "Little Red Hen’ project! FYI it takes twice as many turns of the crank on our BIG electric grinder (that converts to manual with a handle) than it does for the "back to basics".

Bread Basics:

In the wintertime and in a cold house, bread takes longer to rise. So, here is an idea to help with that. On TOP of the stove, you are using to bake your bread in, put a large roasting pan and put the pans inside of it to rise. It works great!


Assignment this week:: Keep practicing with wheat. You should all have the recipes from last week, or better yet use your own with the guidelines listed above. Before we move on with other cooking, we need to get more familiar with wheat.

Just an idea. In our family we have divided up the preparedness topics and everyone in the family is in charge of an area....we have done this since our children were little. It not only helps but it is good for them to emotionally be better prepared, because they are helping and doing something about an unpleasant situation that could come.

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This year.... transform everything!
On to Victory!

@ Copyright Bucket Ideas

Colored Popcorn

Pink Sugar Popcorn

6 quarts popped popcorn

1/4 cup butter or margarine

2 cup water

1 tsp. salt

1 tsp vanilla

1/2 tsp red food coloring

Mix sugar, water, butter and salt in heavy saucepan. Bring to boil and cook for 4 minutes, Remove from heat and add vanilla and food coloring. Stir and pour over popcorn. Mix.

Old Fashioned Pink Popcorn

6 quarts popped popcorn

2 cups sugar

3/4 cup milk

1 Tbls butter

1 tsp light corn syrup

1 tsp vanilla

several drops red food coloring

Cook to soft ball stage, add vanilla and coloring. Pour over popcorn and spread on wax paper to set.

Pink Circus Popcorn

2 cups sugar

2/3 cup milk

1 Tbs Karo Syrup

1/4 tsp salt

1 tsp vanilla

1/4 tsp red food coloring

This covers 3 poppers of corn (1/3 cup each)

Red Hot Popcorn

4 quarts popped Pop Corn 1/2 cup butter1/2 cup granulated sugar 1/4 cup light corn syrup3/4 cup red cinnamon candies 1/4 tsp. baking soda

Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a boil; continue boiling, stirring constantly, until candy is dissolved completely. Boil without stirring for 3 minutes. Remove from heat; stir in baking soda.Pour over popcorn, mixing well. Allow to cool completely on foil or buttered wax paper. Break apart and store in tightly-covered container. Makes about 4 quarts.

Popcorn Pastels

For a dramatic evvect, make 2 batches in contrasting colors.

4 quarts popped pocorn 1 2 cup sugar

2 cup light corn syrup 2 Tbs. butter

2 tsp salt 1/4 tsp cream of tartar

3-4 Tbls. Jell-o 1 tsp baking soda

Preheat oven to 250* Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in oven. Cut 2 large pieces of wax paper to fit 2 cookie sheets and butter them.

In large saucepan combined sugar,m corn syrup, butter, salt, cream of tartar. Bring to boil, stirring constantly. Cook and stir until mixture reaches 250*. Stir in jello and cook until reaches 260*. Remove from heat and stir in baking soda. Stir in quickly. Remove popcorn from oven and pour mixture over popcorn. Reduce oven to 200* and bake for about an hour, stirring 2-3 times. Turn onto buttered wax paper

Jello Popcorn

1-3 oz. pkg. Jello

1 cup sugar

1 cup karo syrup

Bring to full boil, remove from heat and pour over popcorn.

Nutty Popcorn

Krazy Krunch

4 quarts popped popcorn 3 cups pecans

2 cups almonds 2 tsp vanilla

2 2/3 cup sugar 2 cups butter

1 cup corn syrup

Combine sugar, butter, syrup and cook over medium heat to soft ball. Add vanilla and pour over popped corn and nuts. Pour on buttered flat surface and cool. Then break into desired size pieces

Popcorn Crunch

2 cup melted butter

2 cup honey

Blend and pour over

3 quarts popped corn

1 cup nuts

Mix well

Cracker Jack Popcorn

5 quarts popped popcorn 3/4 cup salted skinned peanuts

2 cups sugar 1/4 tsp cream of tarter

2 cup boiling water 1 tbs butter

2 tsp baking soda

In heavy large saucepan place sugar, cream of tarter and blend well. Add boiling water and bring to a gentle boil. Cover and cook for 5 minutes. Remove lid, do not stir, continue cooking. Watch for syrup to turn a golden caramel color. (If it gets too cark it will be bitter.) Remove from stove immediately and quickly stire in butter and baking soda. Stir well. Pour over popcorn and nuts and toss to coat evenly. Spread on wax paper to harden. Store in coverd container

Popcorn Peanut Clusters

Like sticky Cracker Jacks!

3 quarts popped popcorn 3 6 oz cans peanuts

1 cup sugar 2 cup molasses

2 cup dark corn syrup 1 tbs butter

1 tbs lemon juice.

Mix popcorn and peanuts in large bowl. Combined remaining ingredients in large saucepan, cook and stir over medium heat until sugar is dissolved. Add popcorn and peanuts, return to heat and cook, stirring constantly for 5 minutes. Mixture should be sticky. Spread out on buttered baking sheet and cool enough to handle. Shape into bite size clusters. Wrap individually and store in loosely covered container.

Toffee Nut Crunch

2 quarts popcorn 1 cup chopped pecans

1 cup almonds 1 cup butter 1 2 cup brown sugar 1/2 cup corn syrup 2 tsp soda 2 tsp salt

Spread popped corn and nuts in shallow pan. Place in preheated oven of 250*. Combine butter, sugar, corn syrup and salt in saucepan over medium heat, stirring only till dissolved. Boil till mixture reaches 248* (firm ball). Remove fro heat and stir in soda. Pour mixture over corn and gently stir to coat. Return to oven for 45 minutes, stirring every 15 minutes to coat all the corn evenly.

Candy Popcorn - Sweet and gooey! Kids love it!

4 quarts popped popcorn

1 2 cups candy (jelly beans, gumdrops, candy corn, candy canesBanything but chocolate.)

3 cups mini marshmallows 3 cups peanuts

1 1/3 cup sugar 2 cup butter

3/4 cup light corn syrup 1 tsp vanilla

Stir together popcorn, candy marshmallows and peanuts and set aside. Combine sugar, butter and corn syrup, bring to a boil and book for 3 minutes. Add vanilla and a few drops of food coloring if desired, pour over popcorn mixture, mix well. Set out on wax paer and break into pieces when hardened or make balls.

Chocolate Popcorn

Marshmallow Popcorn Treats

2 quarts popped popcorn 2 cup chocolate chips

2 cup butter 34 large marshmallows

Melt butter and marshmallows in large bowl in microwave or over medium heat in large saucepan. Whip until smooth and add popcorn and chocolate chips. Shape into balls, wreaths, candy canes, etc. You can add coloring to marshmallow mixture.

Chocolate Mint Popcorn

2 quarts popped popcorn

1 (1 inch) chocolate covered mints or candy bar

2 tbs butter

Melt butter and mints together over low heat. Pour over popcorn and mix well to coat all pieces.

Heavenly Popcorn

2 quarts unsalted popcorn

1 cup mini marshmallows

2 cup salted peanuts (opt)

1-1.45 oz chocolate candy bar

Spread popped corn on large baking sheet and sprinkle with marshmallows and nuts. Arrange chocolate pieces on top and bake at 300*e for 5 minutes. Remove from oven and toss.

Fudge Popcorn

4 2 cup sugar 1 can milk

Bring to boil and cook for 10 mins. Stir constantly.

Pour over:

3 packages chocolate chips 2 cubes butter

1/8 tsp salt 1 tbs. vanilla

Stir until chips are melted. Pour over 10 cups popcorn, toss.

S=more Popcorn

6 cups popped corn

1 wrapped section of graham crackers smashed

2 pkg small marshmallows

Melt 1 large chocolate candy bar and pour over above mixture.

Chocolate Syrup Popcorn

1 cube butter 6 oz chocolate chips

2 cup powdered sugar 1 (13 oz) can evaporated milk

Melt butter, add chips. When melted add poswered sugar and milk. Boil 5 minutes. Pour over popcorn.

*You can use any kind of chips

**Can use also over ice cream or to make choc milk etc.

Chocolate Popcorn Balls

1 1/2 c. sugar 2/3 c. water2/3 c. white syrup 1/2 c. cocoa without sugar

Cook to soft ball. Remove from heat. Add 1 tsp vanilla. Pour over 2 quarts popcorn and form balls.

Divinity Popcorn

4 c. popped popcorn3 squares Borden's Eagle Brand white chocolate candy coating1 tbsp. Crisco (solid)1 pkg. peanuts (opt.)

Melt the Crisco and white chocolate together. Pour the mixture over the popped corn and thoroughly coat the popcorn. Cool on cookie sheets. Store in tightly covered container

Peanut Butter Popcorn

Popcorn with Peanut Butter, Butter

2 quarts popped popcorn

1 tbs peanut butter

2 tbs butter

Salt to taste

Melt together. Pour over popcorn & mix well.

Butterscotch Popcorn

8 quarts popped popcorn 1 c light corn syrup

1 cup peanut butter

1-12 oz packages butterscotch morsels

Combine syrupp, peanut butter and morsels in a heavy saucepan. Cook over med heat to 225* or soft ball. Pour over popcorn, mix well.

Yummy and Chewy Peanut Butter Popcorn

3 quarts popped popcorn 1 2 cup roasted peanuts 1 cup sugar 2 cup honey 2 cup light corn syrup

In heavy saucepan, combined sugar, honey and corn syrup. Boil hard for 2 mins. stirring constantly. Remove fro heat, add peanut butter and vanilla. Stir well and pour over popcorn. Spread on wax paper to set.

Peanut Butter Popcorn

10 cups popped corn 2 cup sugar

2 cup corn syrup 2 cup peanut butter

2 tsp vanilla 1 pkg p butter chips

Bring sugar and syrup to a boil over medium heat. Boil 1 minute, remove from heat. Stir in peanut butter chips and vanilla. Mix well and pour over popcorn. Smash into buttered 13x9 pan cook and then roll into balls.

Peanut Butter Popcorn Bars

12 cups popcorn 1 cup corn syrup1 cup sugar 1 cup Peanut Butter Butter 13"x 9" baking pan. In medium saucepan, over medium heat, combine corn syrup, sugar and peanut butter. Bring to a boil, stirring constantly. Reduce heat to low, simmer for 3 minutes. Remove from heat and add popcorn; tossing gently to evenly coat. Press into pan; cool. Cut into bars. Store tightly covered.

Marshmallow Peanut Butter Popcorn

2 pkg microwave popcorn popped

2 cup butter 3/4 cup brown sugar

1/4 cup peanut butter 20 large marshmallows

Pour popcorn into a large bowl. Combine butter, sugar and marshmallows. Cook for 1 min at a time in microwave until the mixture is melted. May take several times.

Stir in peanut butter until well blended. Pour the mixture over popcorn and stir to coat the corn before it cools

Caramel Corn

Gooey Caramel Corn

1 cup brown sugar 1 cube butter

30 large marshmallows 2 quarts popcorn

Mix and cook until marshmallows are melted, pour over popped corn.

Yummy Caramel Corn

1 cube butter 3/4 cup brown sugar

1/4 cup corn syrup 2 quarts popcorn

Melt Butter, add sugar and corn syrup. Bring to a boil. Pour over popcorn. If you want more of a candied corn, use 2 sugar and 2 corn syrup.

Microwave Caramel Popcorn

Melt 1 stick butter in microwaveable bowl. Stir in 1 c brown sugar and1/4 c white syrup; cook on HIGH for 4 minutes. Stir in 1 tsp baking soda. Place 4-6 qts. popped corn in brown grocery bag. Pour syrup onto popcorn and shake. Put bag in microwave and cook on HIGH for 1-1/2 minutes. Remove from microwave and shake. Cook on HIGH for another 1-1/2 minutes.

The Best Caramel Corn!

2 1/4 cup bown sugar 6-8 qts popped corn

1 cube butter 1 cup white karo syrup

1 can Condensed Milk 1 tsp vanilla

Bring just to a boil, stirring constantly. Pour over unsalted popped corn. Enough for a canning kettle full. Stays soft and chewy and is yummy

Butter Molasses Caramel Corn

2 cups sugar 2 cup molasses

1 tsp .salt 1/4 cup water

1 cube butter

Mix and cook to 230* or soft ball stage. Add 1 tsp baking soda. Stir in, pour over popcorn

Even More Caramel Corn

Melt in microwaveBdo not boil

5 cups popped corn

28 candy caramels

2 tbs hot water

Stir till smoothBpour over popcorn.

Divine! Chewy not Sticky Caramel Popcorn

4 quarts popped popcorn 2 cup sugar

2 cup brown sugar 1/4 cup butter

2/3 cup concensed milk 3/4 cup corn syrup

optB1 cup pecans and 1 cup almonds

Baked Caramel Corn

6 quarts popped corn 2 cups brown sugar

2 cup karo syrup 1 cup butter

1 tsp salt 1 tsp soda

Boil over low heat for 5 mins. then add baking soda. Stir well. Pour over popped corn. Put on 2 cookie sheets. Bake 200* for 1 hour. Stir every 15 mins.

Popcorn Balls

Root Beer Popcorn Balls

3-4 quarts popped corn 1 cup salted peanuts

1 cup sugar 2 cups water

2 cup corn syrup 1/4 cup butter

1 tsp root beer extract 1/4 tsp salt

Combine water, sugar, corn syrup, cutter extract and salt. Cook till sugar dissolves and mixture reaches soft ball stage. Pour over popcorn and peanuts, stir. Let stand 8-10 mins and then shape into balls.

Worlds Easiest Popcorn Balls

3 quarts popped corn 1 pkg marshmallows

1/4 cup butter

In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth*. Pour over popcorn, tossing gently to mix well. Cool five minutes. Butter hands well and form 2 1/2 inch balls. Makes about 14 balls. *Add coloring if desired. Mix well

Breakfast Popcorn Balls

1 cup Cereal 2 quarts popped popcorn

2 cup maple syrup 2 cup brown sugar

2 tsp salt 1/4 cup butter

Combined cereal and popcorn in large bowl. In saucepan combine corn syrup, sugar and salt. Cook stirring occasionally over med high heat until mixture comes to a boil, cook till 260* hard ball stage. Remove from heat, add butter, mix with popcorn mixture. Cool and shape into balls about 3 inches big. Cool, wrap.

Holiday Popcorn Balls

6 tbs. butter 3 cups mini marshmallows

2 of 3 oz pkg of Jell o 3 quarts popped corn

In medium saucepan, melt butter over medium heat. Add marshmallows and stir until melted. Blend in dry Jell o. Pour over popcorn and mix well. Make into balls.

Use red Jell o for one batch and green Jell o for another for festive popcorn balls.

Granola Popcorn Balls

3 qts popped corn 1 quart granola cereal

2 cups salted peanuts 1 2 cup molasses

1 2 cup gran sugar

Mix popcorn with the granola and peanuts in a large bowl. Combine molasses and sugar in saucepan and boil over medium heat to 250* or hard ball stage. Pour syrup over popcorn mixture; coat evenly. Let mixture cool to lukewarm. Butter hands and make balls. Wrap in plastic wrap until ready to serve Makes 24..Makes about 24 granola popcorn balls

.Popcorn Lollipops

5 cups popped Pop Corn 1/4 cup butter2 ounces white chocolate 2 marshmallows 2-3 tbs crushed peppermint candy 10 peppermint sticksSmall tube of cake frosting Assorted candies: candy coated chocolate, red hots, licorice, gumdrops. Place popped corn in large bowl. Heat butter and white chocolate over low heat until melted. Stir in marshmallows until smooth. Stir in peppermint candy. Using a 1/4 cup measure, shape corn mixture around top of peppermint stick and flatten. Place on lightly buttered sheet of wax paper. Decorate with assorted small candies (use frosting to attach candy to lollipops). Makes about 10.

Triopicron Balls

2 quarts popped Corn 1/2 cup chopped dried pineapple1/2 cup shredded coconut 1 pkg (12 oz.) White chipsCombine popped popcorn, pineapple and coconut in large bowl. Place baking chips in 1-quart glass measuring cup. Microwave on HIGH for 1 to 2 minutes, to melt completely. Spoon over popcorn mixture, mix well. Form balls. Cool, makes 3 dozen.

Jell-o Popcorn Balls

1 c. sugar1 c. white syrup1 (3 oz.) pkg. Jell-O

6 quarts popcorn

Cook until Jell-O dissolves (not to soft ball stage). Pour over popcorn and make into balls. Very good

Spicy Popcorn

Cheese Popped Corn

6-8 quarts popped corn 1 cube butter

powdered cheese sauce

Pour melted butter over corn and sprinkle with cheese

Mama Mia Popcorn

6 cups popped corn (6 tbs. unpopped) 2 tbs butter

Pour melted butter over corn and sprinkle with Itailan sald dressing mix.

Chile Cheese Popcorn

2 quarts popped corn 1/4 cup butter melted

1/3 cup grated cheese 1 tsp chili powder

1/4 tsp garlic salt

In a large bowl, toss all ingredients until well mixed.

Mexicali Popcorn

3 tbs butter

2 tbs dry taco seasoning mix

2 tbs chopped dried onions

2 quarts popped corn

Salt to taste

Pour melted butter and seasonings over popcorn.

Pillows and Popcorns

6 cups popped corn 4 cups rice chex

1 can french fried onions 1/4 cup butter

2 cup shredded cheddar cheese

Melt butter in 9x13 pan in oven as it preheats to 325*

Sprinkle cheese over top and toss. Bake, stirring once, for 15 minutes until hot and crispy. Season lightly with seasoning salt. Store in covered container.

Cheddar Toss and Heat

4 quarts popped corn

1/3 cup melted butter

2 tsp garlic

2 tsp onion salt

2 cups sharp cheddar cheese grated

Pour melted butter over popcorn. Add garlic salt and onion salt and toss. Add cheese a small amount at a time. Put in baking pan and heat for 5 mins to melt the cheese, stirring gently. Good with apple cider or milk.

Cayenne Popcorn

Pop 2 cup popcorn

1/4 tsp cayenne powder

Salt to taste

Popcorn Scrabble

2 quarts popped corn 2 cups pretzels

2 cups croutons 2 cups small crackers

1 cup salted peanuts 2 melted butter

2 tsp salt 2 tsp worcestershire sauce

1/4 tsp chili powder 1/4 tsp garlic salt

1/4 tsp onion powder

Stir together everything but spices. In small saucepan combine other ingredients. Heat until well mixed and dissolved. Pour and toss over popcorn. Bake 1 hour in 250* stirring every 15 minutes.

This and That Popcorn

Popcorn Meat Loaf

5 cups popped popcorn 1 1/4 lbs lean ground beef or turkey1/4 cup chopped celery 1/4 cup chopped onion1/4 cup 2% milk 1 egg2 tbs chopped parsley 1 clove garlic, minced

1 teaspoon salt 1/2 teaspoon pepper1/4 cup chili sauce or ketchup

Preheat oven to 350*. Grease loaf pan, set aside. Process popcorn in a blender until finely ground. Add to ground beef, celery, onion, milk, egg, parsely, garlic, salt and pepper, Mix well

Press meat mixture into pan; spread chili sauce over top. Bake at 350* for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.

Yogurt Popcorn

2 1/2 quarts popped popcorn 1 cup plain yogurt1 cup brown sugar 1/3 cup light corn syrup

Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup.

Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat.

Popcorn Cake

4 quarts popped corn 3/4 cup peanuts

3/4 cup gummi candies 2 cup butter

1/4 cup light corn syrup 1 cup brown sugar1/2 teaspoon vanilla extract Assorted Lollipops3/4 cup small candies (M&M==s, Smartees, etc.)

In a large bowl mix popcorn, peanuts and gum drops; set aside. Lightly spray a bundt pan with cooking spray; set aside. Heat butter, corn syrup and brown sugar in a large saucepan over medium heat, stirring constantly. Bring mixture to a boil and cook, stirring constantly, 2 minutes. Remove from heat and stir in vanilla .Pour hot syrup over popcorn mixture and mix well Add small candies and stir just until evenly distributed. Spoon into bundt pan; gently pushing mixture into pan. Cover pan lightly and cool about 4 hours. Invert cake onto serving platter. Push lollipops into top of cake before serving.

Popcorn Fudge

4 cups popped popcorn1 (18 oz.) package semi-sweet chocolate chips1 (14 oz.) can sweetened condensed milk2 tablespoon butter or margarine1 cup toasted slivered almonds1 teaspoon vanilla

Line 9" x 13@@ pan with foil; set aside.

Melt chips, condensed milk and butter in large saucepan, stirring until smooth; remove from heat. Stir in popcorn, nuts and vanilla.

Spread mixture evenly in prepared pan. Chill 2 hours or until firm. Remove from pan and cut into squares.

Just a couple things I've learned from others. Popcorn can be ground into cornmeal quite well to make corn tortillas, corn bread, etc. I also have a wonderful tortilla recipe that works great. The trick to soft tortillas is to roll it out REALLY thin, preferably with a marble or silicon rolling pin--they seem to work better. I'd love to have a corn tortilla recipe if you find one. I'm sure it's not a simple switch of wheat to corn flour.
Whole Wheat Tortillas
4 cup whole wheat flour
1/4 tsp baking powder
1/4 cup oil
1 cup warm water
1 1/2 tsp salt
1 tsp yeast
Combine ingredients then knead 5 minutes. Roll out into about 15 balls and return to mixing bowl. Cover and allow to rise at least 5 minutes. Roll balls into thin tortillas--the thinner the better--and cook in hot skillet on both sides.