The March issue of the ENSIGN church magazine had an excellent article about food storage, for the beginner or the experience. It was an excellent message. You can click on the link below to read it. It had a lot of good information for food storage.

Family Home Storage: A New MessageCheck the expiration date on your ideas about home storage. You may need to throw some of them out. A recent article in the Ensign highlights a new message on home storage to help you be prepared (see page 56).

Whole Wheat and Flour Recipes

Using Whole Wheat Flour
Use wheat in recipes your family already likes, then it is not totally unfamiliar and you know the recipe is good.

Try wheat in desserts first- who can turn down a cookie?

Do not feel you must use 100 % whole wheat. Half while and half whole wheat gives excellent results.

How to substitute whole wheat in your favorite recipes.
Wheat flour is heavier than white flour and needs more leavening.

In yeast breads, use more yeast and or let it rise longer.

In baking powder leavened products, increase baking powder by 1 tsp. for each 3 cups of whole wheat flour.
Recipes using baking soda do not need to be adjusted.

In baked products using eggs, separated the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.



King Arthur's 100% Whole Wheat Bread
makes 1 loaf- can easily be doubled

(this recipe calls for Vital Wheat gluten, make sure that whom ever you serve it to is not sensitive or allergic to Wheat gluten in higher amounts)

1 1/4 cup lukewarm water 2 tbsp. oil
1/4 cup honey or maple syrup 3 1/4 cup 100% whole wheat flour
1 tbsp. vital wheat gluten 1 1/2 tsp. Salt
1 1/2 instant yeast

Mix water and yeast. Let stand for a minute while you measure ingredients. In a large bowl add flour, gluten , and salt. Mix together. Add the honey or maple syrup. Gradually add liquids, stirring until the dough holds together. Knead on a floured surface until smooth, about 8-10 minutes. Let rise till doubled in size. Punch down. Shape into loaf and let rise again. Bake 375 deg. for 35 minutes.

PIZZA DOUGH
makes about 2 medium pizza crusts *family favorite*

1 1/4 cup warm water 2 tsp. yeast
4 cups flour 1 tsp. salt
garlic powder to your liking, it adds a nice flavor

Mix yeast in the warm water. Measure dry ingredients in bowl. Add yeast and water mixture and stir till mixed, if you need you can add a little bit more water . Knead 5-8 min. till smooth. Let rise till doubled, about 45 min. Roll out into two pizzas and top with your favorite toppings. Bake for 12 min at 475 degrees.

Easy and Cheap Pizza sauce
1 small can of Tomato paste
Italian seasoning
water

Add tomato paste to bowl. Add water to desired consistency for pizza sauce. Add Italian seasoning to your liking, more for a stronger flavor, less for a mild flavor. Spread on your pizza. Makes a yummy , and cheap substitute for the expensive jarred pizza sauces, and doesn't have as much sugar.

WHOLE WHEAT BREAD

Makes 3 Loaves

1 tbsp. dry yeast 1/4 cup warm water
2 cups hot water 2 tbsp. shortening
1/2 cup brown sugar 2 tsp. salt
1 cup cold water 1/2 cup dry milk
7-8 cups whole wheat flour

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar, and salt. Mix dry milk with 1 cup whole wheat flour, add hot water mixture and 1 cup of cold water, then add yeast mixture. Add 6-7 more cups of whole wheat flour. Knead until smooth and elastic: let rise almost double- then time as follows: Let rise 40 minutes-punch down: 20 minuets- punch down: and 20 minutes- punch down.
Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in bulk. Bake at 375 deg. for 40-45 min.

WHEAT THINS

1 3/4 cups whole wheat flour 1/3 cup oil
3/4 tsp. salt 1 cup water
1 1/2 cup flour

Mix dry ingredients. Add oil, salt, and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 deg. until light brown and crisp: about 30-35 min.

Graham Crackers

1 cup whole wheat flour 1/2 cup oat flour
1/3 cup + 1 tsp. sugar 1/2 tsp. soda
1/3 cup butter 1 tbsp. honey
1 tbsp. milk

Sift flours, sugar and soda into a mixing bowl. Heat butter, honey and milk until melted. Pour into dry ingredients and still until smooth. Let chill one- half hour to 45 min. Roll out dough to 1/4 inch thick. Prick crackers with fork as they come out of oven.

Blender Wheat Pancakes
makes 6 to 8 pancakes

1 cup milk 1 cup uncooked whole wheat
2 eggs 2 tbsp. oil
2 tsp. baking powder 2 tbsp. honey or sugar
1 1/2 tsp. salt

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey , and salt. Bake on hot griddle.

Popped Wheat Treats

Boil whole wheat until kernels are plump, tender and begin to split, about 30 minutes( wheat will triple in volume) . Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel. In heavy kettle, heat vegetable oil to 360 deg. Put small amount of wheat about 1 1/2 cups, in a wire basket or strainer and deep fry in hot oil for 1 1/2 minutes or until popping ceases. Drain on absorbent paper.
Season with salt, seasoned salt, garlic, barbecue salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping , mixed with trail mix, or as toppings or desserts or just as a snack.

Whole Wheat Brownies
1 cup melted shortening 4 tbsp. cocoa
4 eggs beaten 2 cups whole wheat four
1 cup sugar

Beat together, spread in greased and floured 9x13 inch pan. Bake at 350 deg. for 25 minutes.

Wheat Muffins
makes 12 muffins

2 cups whole wheat flour 1 cup brown sugar
1/4 tsp. salt 1 tsp . soda
1 cup milk or 1/3 cup and 1 cup warm water
1/2 cup melted butter 1 egg
1 tsp. vanilla

Mix dry ingredients together in a medium-sized bowl. In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350 deg. for 15 minutes.

WHOLE WHEAT AND OATS CHOCOLATE CHIP COOKIES
(Recipe may be halved) *FAMILY FAVORITE*
2 cups butter
24 oz. chocolate chips
4 cups whole wheat flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated or chopped)
5 cups blended oatmeal ( blend in food processor or blender till finner)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine
powder. Cream the butter and both sugars. Add eggs and
vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts. Roll into
balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Wheat Order and other grains in Buckets

If you are interested in ordering Wheat in buckets and other items , the Silverstone Ward is having a fundraiser for Girls Camp. If you are interested Contact:

Ashley Rogers 822-2221 (ashleyfrancom@hotmail.com)

The Due date for ordering and turning in Money is Sunday March 22nd.

Silverstone YW Fundraiser Order Form

Hard White Wheat
6 Gallon Bucket
$23.00

Hard Red Wheat
6 Gallon Bucket
$23.00

Rolled Oats
6 Gallon Bucket
$28.50

Quick Oats
6 Gallon Bucket
$28.50

Brown Rice
6 Gallon Bucket
$45.50

White Rice
6 Gallon Bucket
$45.50

Pinto Beans
6 Gallon Bucket
$53.00

Black Beans
6 Gallon Bucket
$63.00


Empty Bucket
6 Gallon w/gasket lid
$8.00

Lid Opener

$2.50


*each bucket holds approx. 45 lbs except for oats which is approx. 23 lbs

The price for the wheat is an outstanding deal. Each 6 gallon bucket holds about 45lbs of wheat. This makes it 51¢/lb including the bucket! It is a GREAT price, it is FRESH and it goes to an even better cause--HELPING YW GO TO CAMP!
The due date for all orders and money is Sunday, March 22nd. All orders must be prepaid. We are ordering the grain out of Utah and trucking it in. The supplier will need 2 weeks to fill our order after we close the fundraiser. We will contact you and let you know when it will arrive. We are hoping for an early April arrival. When the order arrives, you will need to pick it up from our drop off point within the time allotted or have someone pick it up for you.
Thank you for your support!
Contact Info:
Ashley Rogers 822-2221 (ashleyfrancom@hotmail.com)

Rice- How to use it

Using Rice

White rice stores almost indefinantly

For a different flavor, try cooking rice with chicken , beef or vegetable broth.

Mix cooked rice with a variety of things- sliced mushrooms, sauteed onions, crubled pieces of bacon, slivered almonds, grated cheese, or carrots and peas.

To Cook Rice:

One cup of uncooked rice equals 3 cups of cooked rice, or four servings.

1 cup uncooked rice

2 cups water or broth

1 tsp salt

Rice Pudding
Makes 8 servings
3 eggs

2 tbsp. honey

6 tbsp. sugar

1/2 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. vanilla

1 cup milk (1/3 cup nonfat dry milk and 1 cup water)

3/4 cup evaporated milk (2/3 cup nonfat dry milk and 3/4 cup water)

1 1/2 cups cooked rice

1/2 cup raisins

Beat eggs. Add honey, sugar, nutmeg, and cinnamon, and mix well. Stir in vanilla, milk, rice, and raisins. Place in a 2-quart casserole dish. Bake at 325° for 45 minutes. Stir after 25 minutes.

Rice Pilaf
Makes 8 servings
2 cups rice

2/3 stick margarine

4 cups broth (chicken broth if served with poultry; beef broth with beef)

3/4 cup celery chopped

3/4 cup carrots, chopped

3/4 cup green onions, chopped

1 cup slivered almonds salt and pepper to taste

1 can chunk turkey or beef (optional)

Brown rice lightly with margarine in skillet. Boil broth. Combine rice and boiling broth in casserole dish. Cover and bake for one-half hour at 375°. Take from oven and add vegetables and nuts, and meat (if desired), stirring and mixing well with fork. Return to oven for one-half hour. Add salt and pepper to taste before serving.

Browned Rice
Makes 6 to 8 servings
1 cup rice

1/4 cup shortening

1/4 cup chopped meat (pre-cooked) or onion, celery, or other vegetables

1 tsp. salt

3 1/2 cups water

Heat shortening in skillet. Add rice. Cook, stirring constantly, about 10 minutes or until lightly browned. Add meat or vegetables and continue cooking 2 or 3 minutes (optional). Add salt and water. Simmer over low heat 20 to 25 minutes or until rice is tender and excess liquid has evaporated.

Rice Puffs

Makes 15 puffs

1 egg

1 cup cooked rice

1/8 tsp. poultry seasoning

dash of salt

1/2 cup grated Parmesan cheese

1/3 cup dry whole wheat bread crumbs

Beat egg: stir in rice, poultry seasoning, dash of salt, and cheese. Chill one hour or more in refrigerator. Shape into 1-inch balls. Roll in bread crumbs. Pour about 2 to 3 inches of oil in saucepan and heat to 375 deg. Fry balls until golden brown on all sides.

Fried Rice

1 1/3 cup uncooked rice

1 1/3 cup water to cook rice

2 tbsp. dried onion

2 tbsp. bacon bits

1 egg

1-2 tbsp. sugar

1/3 cup soy sauce

Cook 1 1/3 cup rice and set aside. Reconstitute onion. Add bacon bits and saute. Add rice, soy sauce and sugar. Add egg and fry. Warm and serve.

Good Ol' Rice and Beans

Serves 4

Salt for cooking the rice

1 cup rice

2 tsp vegetable oil

1 large onion- chopped or you can substitute dried onion

1 can red or white beans, or 1 cup homemade beans

1 can black beans , or 1 cup homemade beans

1 can diced tomatoes, seasoned with garlic and onion

1 clove garlic, minced or 1 tsp bottled minced garlic

1 tsp chili powder

1/2 tsp group cumin

1/2 cup shredded cheddar of mexican blend cheese

Food Storage Calculator

Food Storage Myths

Milk Recipes- using powdered milk and whey powder

Tips and Tricks

Use Dry Milk in any recipe

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe.
In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.

In mashed potatoes, mash cooked potatoes, then add 1/4 cup dry milk.

Instant and Non- Instant powdered milk are basically interchangeable. However, because of different consistencies, end product will vary when using other that what is called for in the recipe.
Non-Instant powdered milk last longer that instant powdered milk.

Generally, you can use whey powder as a substituion for powdered milk in almost all recipes, except for the cheese recipes.

Whey powder gives you a better rise in breads. It also has a creamier taste when mixed as milk.

WHOLE MILK
1 cup water
1/3 cup powdered milk



Evaporated Milk
1 cup water
2/3 cup powdered milk



Sweetened Condensed Milk
1 cup hot water
4 cups powdered milk
2 cups sugar
1/4 cup butter

Blend in blender very will. Can be stored in the refrigerator of frozen.



Whipped Evaporated Milk
1 cup evaporated milk
1 cup powdered sugar
1 cup powdered milk



Whipped Topping
1 cup ice cold water
1 cup powdered sugar
1 cup powdered milk
1 tsp. vanilla

Whip at high speed until desired consistency is achieved. Store in refrigerator.



Buttermilk
1 cup non-instant or 1 3/4 instant dry milk
3 cups slightly warm water
1/2 cup commercial or preciously made buttermilk

Shake or beat until blended. Cover and allow to stand at room temperature until clabbered (6-12) hours. Refrigerate after clabbering. Makes 1 quart.



Bakers Cheese
This cheese tastes like Ricotta or cream cheese. It may be used in any recipe calling for either.

1/4 rennet tablet (Junket)
3 cups non-instant (5 1/3 instant) dry milk
1/2 cup buttermilk
2 quarts warm water



Yogurt
1 quart lukewarm water
2 cups dry milk powder
2 tbsp. plain yogurt of dry yogurt starter

Mix all ingredients together. Pour into a thermos bottle and let stand overnight.

To make cream cheese: hand the finished yogurt in a cheesecloth bag overnight. Add salt to taste.


Buttermilk Pancakes
1 cup white flour
1 cup wheat flour
2 1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 tbsp. sugar
2 large eggs
2 cups buttermilk
1/4 vegetable oil

Combine first ingredients: stir well. Combine eggs, buttermilk, and oil in a bowl and lightly whisk. Add to flour mixture, stirring just until dry ingredients are moistened. May thin with milk to desired consistency.



Rich Cocoa Mix
10 2/3 cup instant dry milk
1/2 cup powdered sugar
1 pound instant chocolate pudding
1 jar instant coffee creamer

Mix well . To use: mix 1/2 cup mix with 1 cup hot water.



Orange Julius
Makes 3 6oz. servings

2 cups orange juice
1/2 cup powdered milk
1/2 cup crushed ice
2 tbsp. sugar
1/2 tsp. vanilla

Put ingredients in blender and blend until ice is totally crushed. Serve.



Peanut Butter Chews
1 cup powdered sugar
1 cup peanut butter
1 cup honey
2 cups instant (1 cup non-instant) dry milk

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and syrup mixture. You may need to knead it with your hands. Press into a cake pan and roll into balls. You can also add nuts or Rice Krispes and dip in chocolate.


Magic Mix

4 cups instant (2 1/3 non- instant) dry milk
1 cup flour or 1/2 cup cornstarch
1 cup margarine or butter

Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. Makes 5 cups Magic Mix.

Cream soup
4 cups water
1 cube or 1 tsp. bullion granules
2 cups Magic Mix
Add one of the following:
3 cooked carrots -mashed
3 potatoes, cooked and chopped and 1 tbsp. chopped onion
1 can chopped clams
1 package chopped spinach, cooked
1 can cream-style corn and 1 tbsp. chopped onion

White Sauce
makes 1 cup

2/3 cup Magic Mix
1 cup water

In saucepan combine Magic Mix, and water. Stir rapidly over medium heat until it starts to bubble. use Magic sauce for all recipes calling for white or cream sauce.


Macaroni and Cheese
serves 4

1 cup white sauce from magic mix
1 cup uncooked macaroni
4 to 5 oz. grated cheese (about 1 cup)
1/2 to 1 tsp. salt or garlic salt

Cook macaroni in boiling water until tender. Drain. Combine macaroni, white sauce, cheese, and seasoning. Heat and serve.

Pudding
makes 4 -1/2 cup servings

1/2 cup sugar
1 cup Magic Mix
1 tsp. vanilla
2-3 tbsp. cocoa for chocolate
2 cups water

Combine magic mix, sugar, and cocoa(if used) in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool. Refrigerate.


Fudgesicles
1 pudding recipe (above)
1/2 cup milk

Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.