RECONSTITUTING DEHYDRATED FOODS

RECONSTITUTING DEHYDRATED FOODS

Nonfat Powdered Milk

2 cups nonfat powdered milk to 1 gallon water

½ cup nonfat powdered milk to 1 quart water

Mix with a wire whip or in a blender with cold water. Let stand several hours or refrigerate before drinking.

Powdered Whole Eggs

1 Tablespoon egg powder to 1 ½ Tbsp water equals

1 egg

Make a paste with egg powder and few drops of water. Blend until smooth then add remaining water.

Butter, Margarine and shortening Powder

1 cup powder to ¼ C water

Combine butter powder and water and stir into a smooth paste.

Makes 1 cup water

Dehydrated Fruits

1/3 cup dehydrated fruit to 1 cup water

Add water to dehydrated fruit and let set overnight or for several hours. Makes 1 cup

Dehydrated Vegetables

1/3 cup dehydrated vegetables to 1 cup water

Add water to dehydrated vegetables and let set overnight or for several hours. Makes 1 cup

Egg Substitute for use baking

Before starting recipe for cookies, cake, etc., combine 1 teaspoon (2 grams) unflavored gelatin with 3 tablespoons plus 1 teaspoon (35 milliliters) boiling water. This mixture will substitute for 1 egg in a recipe.

EVERLASTING YEAST

1 Quart Warm potato water

½ yeast cake or ½ tbsp dry yeast

1 tsp salt

2 Tbsp sugar

2 Cups Whole wheat flour

Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.

Add same ingredients, except yeast to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time yeast can be kept on hand indefinitely.

SOUR DOUGH STARTER

2 Cups white or wheat flour

2 cups warm water

2 tsp honey or sugar

Mix well, place in uncovered bottle or crockery jar, allow mixture to ferment 5 days in a warm room, stirring mixture several times a day. This will aerate the batter and allow the air to activate the mixture. It will smell yeasty, and small bubbles will come to the top. After using some yeast for baking “feed” the starter (to replace the amount used in baking ) by using equal parts of flour and water or potato water. In 24 hours the yeast will form and work and be ready for the next use.

Store unused portion of yeast in the refrigerator in a glass or crockery jar with a tight-fitting lid. Shake the far often. Activate the yeast again before using by adding 2 to 3 tbsp of flour and the same amount of water and store.

Homemade yeast can be used to replace all or part of the commercial yeast called for in a recipe: allow 24 hours for homemade yeast to rise.

Breakfast Recipes from Food Storage

Food Storage Recipes

Breakfast

CRACKED WHEAT CEREAL

1 cup Add wheat gradually to boiling water so that

4 C Boiling Water the water continues to boil. Cover pan and

1 tsp salt turn flame down until wheat barely simmers. Then gently simmer 25 to 35 minutes. Stirring is necessary.

COOKED WHOLE WHEAT

1 C whole wheat Bring water to boil, add wheat gradually.

1 tsp salt Turn heat down and simmer for 3 to 6

2 C boiling water hours. If made the night before, it is very good mixed with cracked wheat cereal. Add more water if necessary.

Ezekiel Bread Mix

Ezekiel Flour is a blend of 4 grains and 4 beans. Biblical Formula. Food scientists have tested Ezekiel Bread Mix and found it to be surprisingly complete in nutrients lacking only the vitamin provided by sunlight to provide for man’s survival. (See, Ezekiel 4:9). (Sunlight converts cholesterol in the skin into Vitamin D, which is then absorbed into the bloodstream.) A similar diet sustained the prophet Ezekiel for 390 days. Ezekiel bread is recommended for use in soups, stews, porridge and ground into flour to make hi-protein breads. A Grain Mill is recommended for grinding grains and beans into flour. The ingredients for Ezekiel bread are whole grains and beans ground into flour:

20 parts Wheat 2 parts Hulled Millet 1 part Great Northern Beans
12 parts Org. Spelt 2 parts Lentils 1 part Red Kidney Beans
4 parts Pearled Barley 2 parts Pinto Beans

5 and 1/4 Cups Ezekiel-Mix Ground into Flour (makes 3 loaves)

or:

2 1/2 cups Hard Red Wheat or Organic Kamut
1 1/2 cups Spelt or Rye or Organic Spelt
1/2 cup Barley
1/4 cup Millet
1/4 cup Lentils
2 Tbsp Great Northern Beans
2 Tbsp Red Kidney Beans
2 Tbsp Pinto Beans

Mix all grains and beans in a large bowl and mill into a fine flour.

Measure into a large bowl:

4 cups warm water
1 cup honey (molasses or Stevia Brown Sugar or plain White Sugar can also be used, adjust fluids if using dry sweeteners, with extra water)
1/2 cup oil (Coconut, Peanut, Corn or Olive)
2 Tbsp yeast 0r instant yeast

and set aside for 5 minutes until frothy.

Measure the flour and add to the flour, 2-3 tsp salt.

Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.

This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.

Place pans in oven on lowest heat to rise (170 degrees) . Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.

Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like batter bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!

This bread freezes beautifully in freezer zip lock gallon bags, once cooled. Refrigeration makes freshly baked breads taste stale, but freezing them keeps the flavor fresh (up to 3 months). Protect against freezer burn by pushing as much air out of the zip lock bag as possible.

EZEKIEL PANCAKES AND WAFFLES

2 Cups Ezekiel flour

2 cups Milk

2 eggs

2 tsp baking powder

1 tsp salt

¼ tsp cup oil, melted shortening, olive oil or butter

beat together and cook as usual

GERMAN PANCAKES

5 eggs

2 ½ cups milk

1 cup flour or whole wheat flour

pinch of salt

Whirl all ingredients in blender or beat well by hand. Pour small amounts into a greased frying pan. Fry like a crepe Note: German pancakes are good served with strawberry and whipping cream, apple sauce and whipping cream or honey syrup.

POPOVERS

4 eggs

2 C powdered milk reconstituted

2 C flour

1 tsp salt

Heat oven to 450 grease 12 deep custard cups. With hand beater beat eggs slightly. Add milk, flour and salt. Beat just until smooth, pour into individual cups and place in oven Bake at 450 for 20 minutes then reduce temperature to 350 and bake for an additional 20 minutes. Do not open oven while baking. Remove from cups immediately.

WAFFLES

3 eggs

2 C buttermilk

1 C flour or whole wheat flour

2 tsp baking powder

1 tsp baking soda

¼ cup oil

½ tsp salt

Heat waffle Iron, Separate eggs, beat egg yolks with buttermilk, add oil then stir in flour which has been mixed with baking soda and baking powder. Fold in stiffly beaten egg whites. Pour ½ cup batter into center of hot waffle iron. Bake about 5 minutes or until golden. Makes 8 waffles.

PACKAGE CEREAL

3 Cups nonfat reconstituted milk or buttermilk

2 Tbs honey

1/2 tsp molasses (optional)

4 Cups whole wheat flour

1 tsp soda

½ to 7/8 cup packed brown sugar

1 tsp salt

Mix first 3 ingredients until dissolved, combine and mix dry ingredients together. Combine milk mixture with flour mixture. Beat until smooth. Spread ¼ inch thick on at least two cookie sheets. Bake at 350 for 45 minutes or until crisp and golden. If center is not crisp removed edges as they become brown to prevent burnt edges. Let cool, then grind in a food grinder with course blade. Store in air tight container. Makes 6 cups cereal.

GRAPENUTS

6 C whole wheat flour

1 ½ C brown sugar

1 tsp salt

2 C buttermilk

1 tsp soda

Mix and press or roll onto 2 cookie sheets and bake at 300 for 1 hr, or until dry. Grind with a meat grinder to the size of grape nuts and put in oven at 400 degrees until golden brown, about 8 minutes. After grinding, the crumbs may be sifted from the cereal. Use the crumbs in place of crackers to make a crust.

HOMEMADE COLD CEREAL

3 C milk

2 Tbs honey

4 C whole wheat flour, or 3 cups whole wheat flour and 1 cup oatmeal

1 tsp soda

1 C (not packed) brown sugar

1 tsp salt

Mix milk and honey together. Add wheat flour, soda, brown sugar and salt and mix thoroughly. Beat until smooth, spread 1/8 to ¼ inch thick on 2 or 3 greased cookie sheets. Bake at 350 for 35 minutes to 45 minutes until golden crisp. Remove edges if cereal starts to brown to much. Cool thoroughly then break up into flakes or grind with a coarse blade. Store in an air tight container. Makes up to 6 cups cold cereal.

BRAN FLAKES

2 C bran

2 C whole wheat flour

½ C nonfat powdered milk

3 Tbsp brewer's yeast (optional)

1 tsp salt

¼ C oil

1 Tbsp molasses

1 C water

Combine dry ingredients, make a well in the center and add oil, molasses and water. Mix well, divide into three parts and roll out as think as possible on greased cookie sheets. Bake at 350 for 15 to 20 minutes, or until lightly browned and crisp. If dough is not completely dry, turn oven off and let it remain longer. Break into small pieces and store in an air tight container. Makes 1 lb of cereal.

GRANOLA

6 C Oats

1 C nonfat powdered milk

1 C coconut

1 C whole wheat flour

2 C oat brand or wheat germ

1 C chopped almonds

1 C peanut butter

1 C sesame seeds

1 C pumpkin seeds

1 C sunflower seeds

2 tsp cinnamon

1 C salad oil

1 C honey

1 cup raisins

Stir all dry ingredients in a large bowl. Mic salad and oil and honey together and add to mixture in bowl. Mix well. Pour into large pans and bake at 250 for 1 hour, stirring every 15 minutes, be sure it is light brown and done. Add raisins while granola is still warm.

GRANOLA VARIETY

6 C rolled oats

1 C shredded coconut

1 C wheat germ

1 C chopped nuts

1 C raw sunflower seeds

½ C sesame seeds

½ C bran

½ C olive oil

½ C honey

½ C brown sugar

½ C water

2 Tbsp vanilla

In a large bowl mix oats, coconut, wheat germ, nuts, sunflower seeds, sesame seeds and bran. Warm oil, honey sugar, water and vanilla lover low heat, then combine with dry ingredients. Spread on cookie sheets and bake at 350 for 20 minutes, stirring often. Cool and place in an air tight container. Raisins, currants or dates may be added as desired.

WHEAT PUDDING

6 C Water

1 1/2 C Wheat flour (course grind)

½ C sugar

½ C nonfat milk, reconstituted

3 eggs, separated

Bring 2 of the 6 cups of water to a rolling boil. In blender whirl wheat flour with remaining 2 cups of cold water. Pour this wheat mixture into the boiling water, beating with a wire whisk. Cook 10 minutes on low heat, stirring continually so as not to burn. In blender whirl milk, egg yolks and sugar. Add to cooked wheat stirring continually. Beat egg whites until very stiff. Beat 1 cup of the hot wheat mixture into the egg whites then add remaining wheat mixture. Serve in dishes topped with strawberry or raspberry jam and whipped cream. Can also be topped with a scoop of ice cream.

WHOLE WHEAT BUTTERMILK PANCAKES

3 C whole wheat flour

3 tsp baking powder

1/3 C oil

3 eggs reconstituted or 3 fresh eggs

3 C buttermilk or powdered milk

Mix all ingredients together with a wire whip. If dough is too thick add ½ C water (Buttermilk makes lighter pancakes)

*Dehydrated eggs to reconstitute mix 1 Tbsp water with 1 Tbsp while egg powder. Beat in a blender to get rid of the lumps

HONEY SYRUP

1 C honey

1 cube of butter

½ tsp cinnamon

Heat honey and butter in a saucepan over low heat, until melted, add cinnamon. Stir well.

PFANNKUCHEN

(German oven pancake)

½ C flour

¾ C fresh eggs or 4 eggs reconstituted in ¾ cup of water

½ C powdered milk reconstituted

5 tsp butter milted or 5 tsp oil

2 C sliced fruit, such as bananas, peaches, strawberries or berries

2 Tbsp sour cream

brown sugar

Preheat oven to 450. Gradually add flour to eggs. Stir in milk and melted margarine or oil. Lightly oil or spray with non stick spray a 9 inch or 10 inch oven proof skillet (round cake pan works also). Pour batter into skillet and place in oven. Bake for 20 minutes. Do not open oven while baking. Pancake will form a well in center and sides puff up. Remove from oven and place on a large plate. Spoon fruit in center of pancake. Top with sour cream and brown sugar. Serve immediately makes 2 servings.

QUICHE LORRAINE

10 inch pie pastry shell

4 thin slices of ham or 12 slices of bacon

1 C grated Swiss cheese

5 eggs

1 ¼ C nonfat powdered milk reconstituted

1 ¼ C Canned Milk

¼ tsp salt

1/8 tsp red pepper

½ tsp Season All

Dash of Nutmeg

Cut ham into small pieces ( should be about ¾ cup) and heat in fry pan for a few minutes. Sprinkle into pastry shell. If using bacon, cook bacon until crisp then crumble into small pieces. Sprinkle cheese on ham. Beat eggs and add remaining ingredients. Mix well pour over cheese and ham or bacon. Bake at 375 for 40 minutes. Serves 8 to 10

ENGLISH MUFFINS

4 C flour

1 tsp salt

1 Tbsp dry yeast

½ C warm milk or ½ C reconstituted nonfat milk

1 tsp sugar

1 C water water

¼ C butter softened

cornmeal

Sift flour and salt together, combine yeast with warm milk and set aside for 5 minutes. Mix water and sugar, work in 2 cups flour mixture and let stand 1 ½

Beat in softened butter and remaining flour. Place dough on board which has been covered lightly with corn meal, cover and let rise.

Roll our dough ½ inch thick on the cornmeal covered board. Cut in 4 ½ inch circles (use a tuna fish can) Let stand 20 minutes

Heat a lightly-oiled electric fry pan or hot griddle, place muffins in fry pan and cover with lid. Fry for 5 to 7 minutes, turn and fry second side for another 5 to 7 minutes.

SUPER-HEALTHY CARROT BRAN MUFFINS

1 ½ C All Bran or raw bran

1 C boiling water

½ C oil

1 ½ C brown sugar

¼ C honey

3 whole eggs, reconstituted

1 pt buttermilk

2 ½ C whole wheat flour

3 ½ tsp baking soda

1 ½ C oatmeal

1 ½ C shredded carrots or reconstituted carrots

¾ C raisins

1 tsp salt

Note: when using raw bran use ½ cup more boiling water

Pour boiling water over All Bran and set aside for 10 minutes, beat oil, sugar and honey until well blended. Add eggs one at time, beating well after each addition, stir in buttermilk and soaked bran cereal. Mix all dry ingredients together in separate bowl. Add dry ingredient mixture to egg mixture. Mix well. Stir in oatmeal, carrots, and raisins. Let stand 1 hour or overnight in refrigerator. Heat oven to 350 fill greased muffin cups 2/3 to ¾ full with batter. Bake 25-35 minutes makes 36 muffins.

BLUEBERRY PUMPKIN MUFFINS

1 2/3 C flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp allspice

1 C canned pumpkin

¼ C evaporated milk

1/3 C shortening

1 C packed brown sugar

1 egg

1 C blueberries

1 Tbsp flour

Combine first 6 ingredients, combine pumpkin and milk until blended. Cream shortening and sugar in a large mixing bowl. Add egg. Beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating will after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tines ¾ full. Sprinkle Streusel (below) over top. Bake at 350 for 40 minutes

STREUSEL

2 Tbsp flour

2 Tbsp sugar

¼ tsp cinnamon

1 Tbsp butter

Combine flour, sugar and cinnamon together. Cut in butter until crumbly.

APPLE BANANA MUFFINS

2 C whole wheat flour

1 1/2 C oatmeal

1 tsp salt

5 tsp baking powder

½ tsp baking soda

1 ½ tsp cinnamon

½ tsp cloves

½ tsp allspice

½ tsp nutmeg

1 C nonfat milk, reconstituted or 1 C buttermilk

½ C honey

½ C mashed banana

½ C applesauce

2 eggs

Stir dry ingredients together in a large bowl. In a separate bowl, combine wet ingredients and beat at high speed for one minute. Combine the two mixtures together and beat just until moistened. Grease muffin tines. Fill each 3/4 full. Bake at 400 about 10 to 12 minutes.

MAPLE BRAN MUFFINS

¾ C raw wheat bran

½ C milk

½ C maple syrup

1 egg lightly beaten

¼ C oil

1 ¼ C whole wheat flour

3 tsp baking powder

½ tsp salt

1/3 C chopped walnuts

Combine bran, milk and maple syrup, mix in egg and oil. Combine remaining ingredients. Add bran mixture, stirring until moistened Divide batter into 12 greased muffin cups. Bake at 400 for 18 to 20 minutes. Glaze while still warm.

GLAZE

1 Tbsp buttermilk

½ C powdered sugar

1 Tbsp maple syrup

Combine ingredients, stirring to blend and spread over warm muffins

OATMEAL APPLE MUFFINS

1 egg

¾ C nonfat milk, reconstituted

1 C raisins

1 chopped apple

½ C oil

1 C flour

1 C oats

1/3 C sugar

3 tsp baking powder

1 tsp salt

1 tsp nutmeg

2 tsp cinnamon

Beat egg, stir in remaining ingredients, mixing just until moistened, fill 12 greased muffin cups about ¾ full. Bake at 400 for 15 to 20 minutes

Powdered Milk, Cheese and Recipes

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Powdered Milk & Cheese

Nonfat dry milk/dairy 75 lbs. Per person
Nonfat dry milk (Instant and Non-Instant)
Dry Powdered /Cheese, Bottled Cheese
Rice Milk, Soy Milk or other milk substitutes

Powdered milk may be purchased in both instant and regular forms. There is no nutritional difference between the two forms and the storage life is equivalent. Buy “extra” grade “low heat” powder. It should have been dried using a “low heat spray process.” It should ideally also have been fortified with vitamins A and D.

Dry Milk should be stored in a tightly covered container and stored in a cool, dry and dark location up off the floor. Dry Milk must be rotated even if you package and store it correctly. Dry milk will store well at 40 degrees F. for 12-24 months. Dry milk will store longer when packed in vacuum or nitrogen.

Other dairy products which may be stored include: canned evaporated milk, canned baby formula, powdered baby formula, cream substitutes, cheese spread, brick cheese, powdered cheese, margarine, butter, powdered butter, dried eggs.

Powdered milk can be used in many ways to add extra nutrition to foods:

Ground Meats	Use ½ to ¾ cup instant nonfat milk to each pound of meat
Cooked Cereals	Before cooking mix an equal amount of instant nonfat dry mild with the cereal. Take powdered milk along on camping trips to add to cooked cereal or to use when making macaroni and cheese or pudding.
Mashed vegetables:	6-8 T of instant nonfat dry milk may be beaten into each 2 cups of mashed cooked vegetables (such as potatoes, squash, sweet potatoes, or turnips)
Milk Shakes or Drinks	Add 2 T instant nonfat dry milk to each cup of fresh milk

Use Powdered milk in its dry form in making bread, meatballs, meat loves, cookies, etc. It may be used for making cake frosting by replacing part of the powdered sugar with powdered milk. (The non-instant works best for this purpose.)

Some hints for making powdered milk taste better are first of all to let it chill for several hours before drinking. You can mix half and half with whole milk to make your milk go further and lower the fat. You can also try adding 1 ½ tsp of sugar or 1 tsp of Vanilla to enhance the flavor.

CONVERTING INSTANT AND NON-INSTANT RECIPES

INSTANT	NON-INSTANT
¼ Cup	2T PLUS 2 tsp
1/3 Cup	3 ½ T
½ Cup	1/3 Cup
2/3 /Cup	½ Cup less 1 T
¾ Cup	½ Cup
1 Cup	5/8 Cup Rounded

Home Make Yogurt

Beat 2 ½ cups non-instant powdered milk (or4 1/3 cup instant) into 2 cups tepid water. Add 4 T. Previously prepared yogurt. (If you are using commercial yogurt, use the freshest available and use 2 to 3 times the amount called for. Pour in 1 quart of tepid water. Stir well. If you have a yogurt maker, follow the manufactures directions. If not, pour into 4 pint bottles and set into a deep pan filled with warm water (100 to 120 degrees). The water should cover the jars up to their necks. Keep warm for at least 3 hours and then check the thickness of the product. It may take longer, especially if your start was not too fresh. If the temperature is to high or to low, this well also make the milk slower in setting. When thick, refrigerate.

Yogurt may be flavored with fresh, canned dried or stained fruit. You may also use jams, honey and vanilla, maple syrup, molasses, Tang, etc. for flavoring. Any flavoring should always be added after the yogurt is set. When adding any flavoring to yogurt, stir lightly. The more yogurt is stirred, the thinner it becomes.

Yogurt

1 1/2 cup regular powdered milk (2 ¾ cup instant milk)
1 (12 oz) canned milk
1 Can warm water
2 cups warm water
1 ½ cups active yogurt
Whip together
Preheat oven to 250 – Turn off – Put mixture into casserole dish with lid. Do not use metal. Leave in oven about 10 to 12 hours or overnight

Yogurt Pancakes

2 eggs	¼ cup sugar
1 cup white flour	1 cup whole wheat flour
1 ½ tsp salt	1/3 cup oil
1 tsp vanilla	1 cup water
1 cup plain yogurt

Mix wet and dry ingredients separately and then combine until blended. Cook on preheated griddle at 350 degrees.

*May use vanilla yogurt and omit vanilla

Yogurt “Sour Cream”

Yogurt replaces commercial sour cream in most recipes. Use plain or add chives, bacon bits, onion flakes, onion or garlic salt or seasoned salt. Use yogurt to replace sour cream in Stroganoff. If your homemade yogurt is a little thin, pour it into a strainer lined with cheesecloth and allow draining until it is the thickness of sour cream. The why can be saved to use as the liquid in homemade bread.
Cinnamon Coffee Cake

1 cup Butter	2 cups sour cream or yogurt
2 ¾ cups sugar, divided	2 T ground cinnamon
2 tsp Vanilla	4 eggs
3 cups flour	1 tsp salt
1 tsp baking soda	1 tsp baking powder
Opt - ½ cup chopped walnuts

In a large mixing bowl, cream butter 2 cups sugar until fluffy. Add vanilla. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda and salt: add alternatively with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into greased 10 inch tube pan. Combine enough after each addition to keep batter smooth. Spoon 1/3 of batter into greased 10 inch tube pan. Combine cinnamon, buts, and remaining sugar: sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 for 55 minutes. Or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Bakes Chicken Breasts Supreme

1 ½ cup plain yogurt or sour cream	¼ cup lemon juice
½ tsp Worcestershire sauce	1 clove garlic
½ tsp celery seed	½ cup paprika
½ tsp salt	¼ cup pepper
8 boneless chicken breasts	2 cups fine dry bread crumbs

In a large bowl, combine first ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade: coat each piece with crumbs. Arrange on a shallow baking pan. Bake uncovered at 350 for 45 minutes or until done

Yogurt “Cream Cheese”

Use the same process as you used for Sour Cream but allow draining longer. When it has reached the cream cheese consistency, store covered in the refrigerator. It will need sugar added in most recipes.

Yogurt Fruit Shake

½ cup Yogurt	1 tsp honey
½ medium banana	1-2 ice cubes
1 small fresh peach, peeled

Whip all ingredients in blender until smooth makes 1 cup

Yogurt Popsicles

2/3 cup powdered milk	12 oz can frozen orange juice
2/3 cup water	1 T vanilla
1 quart yogurt

Mix in blender. Pour into 2 oz paper cups. Put a stick in the center and freeze. Or use Popsicle molds

Yogurt Pops

1 pint of plain yogurt or vanilla yogurt

¼ cup of frozen grape juice concentrate (apple, Orange, pineapple juice may be used also)

1 T honey or corn syrup

Pour all ingredients into mixing bowl and stir until well blended. Spoon mixture into Popsicle molds or paper cups. Pour spoons or Popsicle sticks into cups for handles. Freeze overnight. Remove molds or cups and ENJOY!

Yogurt Jello

1 pkg Jell-o 1 cup Yogurt

When mixing Jell-o, leave out ½ cup water. Add 1 cup yogurt to Jell-o. Fruit may be added after it has set up.

Yogurt Fruit Dressing

Use plain yogurt with a little honey or sugar, stirred in and pour over fresh or canned fruit for a quick salad.

Yogurt Buttermilk

Mix equal parts and water in blender. This replaces buttermilk in most recipes.

Buttermilk or Sour Cream

1 cup water 1/3 cup powdered milk 1 T vinegar or lemon juice

Homemade Buttermilk

1 cup non-instant powdered milk (1 3/4 Instant)
3cups slightly warm water
½ cup commercially cultured or previously made buttermilk
Shake or beat until blended. Cover and allow to stand in a warm room until clabbered (6-12 hrs). Refrigerate after the milk is clabbered. Save ½ cup buttermilk to use as a start for another quart. If you get a batch that won't clabber,mix in ½ cup fresh commercial buttermilk and allow to clabber. The most common things to use buttermilk in are chocolate cakes, buttermilk waffles, pancakes, muffins and breads.

Buttermilk Syrup

½ cup butter	1 cup sugar
2/3 cup buttermilk	1 tsp sugar
½ tsp baking soda

Mix butter, sugar, and buttermilk together and boil 2 full minutes. Remove from heat, add vanilla& baking soda. Serve warm over pancakes, waffles or French toast. Makes 2 cups syrup.


6-Week Bran Muffins

1 cup all brand put in bowl and pour 2 cups hot water-stir

2 cups 100% bran

Cream together 3 cups sugar and 1 cup shortening

Add: 5 cups flour it will be thick like cake batter

Grease muffin thins well. Batter keeps well in fridge for about 6 weeks. Bake at 400 for 20 minutes. Cup cake papers in muffin tins work excellently.

Cream Cheese

1 quart whole milk or (4 cups water mixed with 1 cup powdered milk

¼ cup buttermilk 2 cups whipping cream

1 T water 1 Rennet Tablet

In a large saucepan combine powered milk and water, cream, and buttermilk. Warm over low heat until mixtures.

In a large saucepan combine powered milk and water, cream and buttermilk. War over low heat until mixture reaches 100 degrees F. Remove from heat dissolve the rennet tablet in the water. Add to the milk mixture and stir for 1 minute. Pour into a large glass bowl; cover and let rest undisturbed in a warm place for 16 to 24 hours or until firm curd has formed. A yellowish liquid will form around the curd.

Line a strainer with several layers of dampened cheesecloth large enough to be tied into a bag. Set the strainer over a bowl and drain the whey, and then drain the soft curd until no more whey remains. Tie the corners of the cloth to make a bag. Hang it over the sink to drain. If the room is hot, drain over a bowl in the refrigerator.

Line the strainer with a clean piece of cheesecloth. Remove the cheese from the bag and mix the firmer outer cheese with the softer inner cheese. Place in the strainer an fold the ends of the cheesecloth over the cheese. Place a sauce on top and weigh it down with an object weighing about a pound. Place a bowl under the strainer and refrigerate.

Let the cheese drain overnight or until it is of the desired firmness. ?Add more weight if needed. Remove the cheese from the cloth. Pack into cheesecloth lined mold. Cover with plastic. To unmold, lift cheese by the wrapping, peel back the cloth, and invert onto a dish. Store in the refrigerator. Eat within 3 days.

Hamburger Noodle Bake

1 ½ lb ground beef browned with 1 clove garlic, salt and pepper to taste.

Add 2-8 oz cans tomato sauce. Cover and cook slowly 15 to 20 minutes

1-8oz pkg wide egg noodles cooked until tender 3 oz softened cream cheese

6 green onions finely chopped 1 cup sour cream

Mix together, layer hamburger mixture, noodles, and cheese mixture in a casserole dish. Bake 350 until bubbly. For freezing mix all the ingredients in a bowl and put in a gallon bag.

Cherry Dessert

20 Graham crackers	¼ cup powdered sugar
½ cup shortening or butter	*Combine then line pan
½ pt Whipped Cream	8 oz cream cheese
1 cup powdered sugar

Whip cream and set aside. Add a little powder sugar to cheese at a time, Combine cheese and whipping cream together. Add to graham crackers. Add cherries.

Cream Cheese Pie

Beat together 1 cup :Cream Cheese” and ½ cup powdered sugar. Spread in the bottom of a baked pie shell or graham cracker crust. Chill top with pie filling

Chicken Pillows

2 cups chicken cooked and cubed	2 cans 8oz crescent rolls
1 pkg (8oz) cream cheese softened	¼ buttermilk
1 4 oz can mushrooms	Herb seasoned bread crumbs
1 T chives

Combine chicken, cream cheese, and mushroom until well mixed. Roll out crescent. Put large tablespoon of chicken. Bring ends up and squeeze together. Melt butter dip roll in butter and then in bread crumbs, bake at 350 for 20 minutes. Makes 16
Cream Cheese Frosting

1-8 oz cream cheese, room temperature
½ cup butter, room temperature
1 ½ tsp vanilla 2 cups powered sugar
Beat cream cheese and butter with an electric mixer until creamy. Add vanilla and powered sugar: beat until smooth.

Fruit Dip

1 short bottle Marshmallow cream
8 oz Cream cheesecloth
grate lemon peel to taste
Mix together and chill. Place in bowl and serve with your favorite fresh fruit slices around it

Fruit Filled Lasagna

¼ cup granulated sugar	¼ cup unsalted butter cut up
¼ cup firmly packed brown sugar	¼ tsp ground nutmeg
½ cup old fashion rolled oats	Pinch of Salt
¼ cup all purpose flour
1 pound cream cheese	2 eggs
½ cup sugar	4 lasagna noodles
½ cup half and half	One 21 oz can apple or other fruit pie filling

Make the toppings: Combine all the ingredients in a large bowl. Combine all the ingredients in a bowl. Crumble together with your fingers until a pebble like consistency forms.

Preheat the oven to 325 degrees. Butter a 7 ½ by 11 inch baking dish.

Ina bowl, using an electric mixer, beat together the cream cheese and sugar until light and airy. Beat in the half and half, and eggs briefly, just until the mixture is smooth. Meanwhile in a saucepan bring at least 2 quarts of water to a rolling boil. Add 1 Tsp salt. Add the pasta, stir to separate and cook until done. Do not pour the noodles directly into a colander or they will stick together. Bring the pot to the sign and position over a colander. /Run cold water into the pot as you pour the noodles out. Grab each one with your hands, shake gently and place on a paper towel to blot excess moisture. ( If necessary keep moist under a lightly dampened towel until ready to fill).

To assemble the lasagna, spread about one-third of the pie filling on the bottom of the prepared baking dish. Place 2 noodles on top. Spread half of the cream cheese mixture over the noodles. Spread on half of the remaining pie filling . Top with the remaining noodles. Spread the remaining cheese over the noodles and then the remaining pie filling. Bake until a knife inserted in the center comes out clean, about 50 minutes. Let stand for 15 minutes before cutting. Serve warm or cool. Serves 6

Evaporated Milk

1 cup water 2/3 cup powdered Milk

It will replace evaporated milk in any recipe. This milk can be chilled and whipped into a topping by adding ½ tsp Lemon juice. After it is whipped gold in 1 T Sugar to taste

Lemon Freeze

1-3 oz Pkg Lemon Jell-o Dissolve in ¾ cup boiling water

Let sit until jiggle 1 can evaporated milk

Open can and set in freezer until Jell-o jiggles. This takes about 20 or 30 minutes. Remove from freezer and whip until fluffy Add: 1 cup sugar and Whip Cream

Add: Jell-o and whip until real fluffy and add juice of 1 lemon or 1 T lemon juice

Optional: Crush graham crackers and sprinkle on the bottom and top of salad

Condensed Milk

½ cup hot water 1 cup sugar
2 T butter 2 cup dry instant powdered milk or 1 ¼ cup non-instant
Combine hot water and sugar and heat until sugar is dissolved. Add butter Place in blender and add dry milk. Gradually blend until smooth. Makes equivalent to one can sweetened condensed milk. (Non-Instant works better. Instant is sometimes a little grainy).

Seven Layer Cookies

1 ½ cup graham cracker crumbs ½ cup melted butter
Mix and put into 9 x 13 pan layer ingredients on crust:
1 cup coconut 1 cup chocolate chips
1 cup butterscotch chips
Pour 1 can sweetened condensed milk over the top and sprinkle with 1 cup chopped nuts
Bake 325 degrees for 30 minutes

Whipped Topping

Beat together until stiff: ½ cup ice water ¼ cup non-Instant powdered milk (1 1/3 cup instant)

When stiff beat in: ¼ cup sugar (You can use powdered)
1 tsp vanilla
1 T lemon juice

Vanilla Pudding

½ cup sugar 1 egg or 2 yolks, slightly beaten

2 T cornstarch 1 T butter

½ Salt 1 tsp vanilla
½ cup non-instant powdered milk ( 2/3 cup instant)
2 cups water
In medium saucepan blend together sugar, cornstarch, salt and powdered milk. Stir in Water Cook over medium heat stirring until mixture thickens and comes to full boil: turn heat down to low and continue cooking 2 minutes longer. Stir half of hot mixture into beaten egg, then combine with mixture in saucepan. Cook 2 minutes longer, stirring. Remove from heat and add butter and vanilla stirring until butter is melted. Pour into bowl and place clear plastic wrap carefully over top so it rests directly on surface. Makes 4 servings.

Fudgesicles

Combine:
4 cups water ¼ tsp salt
¼ cup sugar 3 T cocoa
3 T flour 2 cups instant dry milk(1 ¼ cup non-Instant)
1 T cornstarch
Mix together in saucepan. Stir with wire whisk and bring to a boil. Cook one minute. Remove from heat. Add ½ tsp vanilla, pour into molds and freeze.

Fruit Smoothies

2 cups bottled fruit with juice ¾ cup water
4 T non-fat dry milk 1 to 2 drops almond flavoring or 1 T lemon juice
Put in blender and blend until smooth. Add ½ tray ice and 1 cup water and sweeten to taste.

Variation: to use fresh fruit, use one cup of fruit and 1 cup water and sweeten to taste.

Use almond flavoring with cherries and large stone fruits, lemon juice with berries

Triple Dream Shake

½ cup orange juice ½ of medium banana, cut up
2 or 3 ice cubes 1 T powdered milk
In a blender combine juice banana ice cubes and dry milk. Cover and blend till mixed. Serve right away. Cranberry catch: substitute ½ cup cranberry juice for orange juice

Pineapple pep: Substitute ½ cup pineapple juice for orange juice.

Orange Float Mix

4 cups non-fat powdered milk 2 cups powdered orange drink mix

(I used 1 cup tang and 1 cup drink mix)
1 cup sugar
Combine together

ORANGE FLOAT

Add 1 egg and ½ cup of orange mix to 8 oz of cold water in blender. Blend. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. Good for breakfast drink.

Hot Chocolate Mix

10 ¾ instant milk 2 lbs Nestle Quik
11 oz coffee creamer 1 cup powdered sugar
Mix together well. To add flavor you can crush 12 candy canes any flavor and add to it

Ranch Dip

1 cup mayonnaise 1 T Ranch Style Dressing mix
1 cup yogurt
Mix well or blend and chill

Salad Dressing

1 cup mayonnaise 1 T Ranch Style Dressing mix
1 cup yogurt thinned with milk
Mix and chill

Granola

6 cups oats 1 tsp salt
2 cups wheat flour 2/3 cup honey
1 T vanilla ½ cup water
¼ cup dry powdered milk 2/3 cup oil
¾ cup brown sugar
Mix all dry ingredients together: oats, flour, milk, sugar, salt. Just stir in a big bowl and get the lumps out with your hands. Add all liquids: oil, honey, water, vanilla. Stir well (some may clump together) pour on to a large cookie sheet, sprayed with cooking spray. Bake at 350 stirring every 10 minutes until browned to a golden color about 40 to 50 min Let cool Variations: You can also add nuts, cinnamon and raisins for breakfast cereal or chocolate chips, M&M's nuts, as a trail mix.

Soups and Chowders

Cream Soup

2 T salad oil 2 T flour
2 T butter 3 ¼ cup water
½ tsp salt ¼ cup powdered milk
add the flour to the oil and blend. Add the butter. Powdered butter can be substituted. Stir all remaining ingredients and cook on low heat until thickened Serves 4

Cream Soup Variations:

Cream of celery Soup: add 1 cup dehydrated celery and 1 T minced dried onion. ( Fresh celery and onion can be used also

Cream of Mushroom Soup: Add 1 cup dehydrated mushrooms and 1 T minced onion. Fresh can be also be used

Cream of Chicken Soup: Add 1 cup small pieces of cut up chicken or ¼ cup dehydrated chicken 1 T minced or dehydrated onion

Cream of potato Soup : Add 1 ½ cup diced cooked potatoes, 3 T chopped celery, 1 T minced onion. Season with salt and pepper and parsley.

Cream of Bean Soup: Add 3 cups cooked dry beans and 4 tsp chopped onion and peppers or dehydrated onions and peppers

Cream of Onion Soup: Add 5 medium onions, salt and pepper to taste, or use dehydrated onions 1 ¼ cup

Cream of Broccoli Soup: Chop 2 cups fresh broccoli or use 1 cup dried broccoli – season with onion, salt and pepper.

Cheese Soup

1 onion chopped 3-4 carrots
3 celery stalks 5 potatoes
2 to 3 T chicken bouillon
Boil in Water until tender. Just before they are done add ½ lbs of frozen peas and broccoli. In another pan or microwave. Melt 2 cubes butter, then mix in 1 cup flour. Add ½ quart of half and half milk (or 1 ½ quart of reconstituted powder milk) and 1 – 16 oz jar of cheese whiz. Salt and pepper to taste. Pour over vegetables and stir until thickened. Serve

Cottage Cheese

1 gallon whole milk ( 16 cups water and 4 cups powdered milk) 1 Junket rennet tablet
¼ cup cold water ½ buttermilk
Dissolve rennet in cold water. (Available at most grocery stores next to the gelatin section). Heat mixed buttermilk and milk to 70 degrees. Add rennet solution and stir well. Cover with wax paper and clean towel. Let stand in a warm room for 12 to 20 hours until smooth custard like curds is formed. Cut curd into ½ inch pieces with knife. Slowly heat curds in pan or top of double boiler to 110 degrees. Stir occasionally. Cook from ½ to 1 hour. Until curd is firmer. Remove from heat and pour into strainer or colander lined with a single layer of cheesecloth. After whey has drained from curd rinse with cold water. Drain well, put in bowl, add salt to taste (¼ to ¾ tsp) stir in cream, milk, buttermilk or half and half to make as creamy as you desire ( about ½ cup). Store in refrigerator.

Zesty Parmesan Cheese

1 ½ cup boiling water ¼ cup Lemon Juice
1 ½ cup powdered milk
Blend together cook over low heat until milk boils. The curds will be small. Pour into a cheesecloth strainer. Rinse and pour out all excess water. Put curds in a bowl and stir to break up. Spread on cook sheet and dry or 2 hours at 150 degrees in oven. Salt and blend in blender to make a powder. Put in a shaker.

Heart Smart Baked Chicken

chicken breast 6 or more 1/3 cup Parmesan cheese
1 cup oatmeal not instant 1/2 tsp paprika
½ tsp salt 2 cloves minced garlic
1/8 tsp pepper ½ cup butter
½ cup milk
In Blender place oatmeal, Parmesan cheese, salt pepper and paprika, blend for 1 minute. Mix milk and garlic together. Roll chicken in oatmeal mixture, then milk mixture, then oatmeal mixture. Put in baking pan drizzle with butter and bake at 375 for 1 hour.

Chicken Parmesan

Cut up 6 chicken breasts and dip in ½ cup butter
Mix 2 cups crushed herb stuffing mix
2/3 cup graded Parmesan cheesecloth1.4 cup snipped parsley
Roll chicken in stuffing mixture. Bake at 375 for 45 minutes to 1 hour.
Serves 6
For Freezing: prepare, label, bag and freeze, does not need defrosted.

Farmer Cheese

5 Rennet Tablets
1 gallon whole milk or 16 coups water mixed with 4 cup Powdered milk
2 T Warm water
1 small round can to shape cheese
4 cups cold water
Dissolve Rennet tablets in 2 T warm water. In a 5 quart Dutch oven, heat the milk and Rennet mixture over med-high heat for 12 minutes or until the milk coagulates and separates from the why and temperature reaches 120 F. Stir often. Do not allow temperature to go over 125 F. Pour curds and whey into a cheesecloth lined strainer. Drain well. When the cheese is cool enough to handle, form into a ball and squeeze out additional liquid. Put cheese ball in clean cheese cloth and place in a can to shape it. When it is completely cool, dissolve slat into water and place the salt water and cheese in a bowl. Refrigerate overnight, drain, remove cheesecloth and slice. This cheese will store 2 weeks in refrigerator.

White Sauce Mix

2 cups nonfat dry milk powder 1 cup flour
2 tsp salt 1 cup butter
1/8 tsp white pepper
In medium bowl, combine dry milk, flour and slat and mix well with a wire whisk to blend. With a pastry blender or two knives, cut in butter or oil until mixture resembles cornmeal. Put in an airtight container and store in refrigerator. Use white sauce mix within 2 months.

To make white sauce combine ½ cup white sauce mix and 1 cup cool water in small saucepan. Cook over low heat until smooth, stirring constantly with wire whisk. Season as desired. Makes about 1 ½ cups sauce.

Super Quick White Sauce

4 cups instant dry milk 4 cups powdered butter sifted
4 cups flour 8 tsp chicken bouillon
2 tsp salt
Mix above ingredients together. Store in covered container. Good for 6 months.

Thin white sauce: 1 cup warm water 1/3 cup white sauce mix

Medium White Sauce mix: 1 cup warm water ½ cup white sauce mix

Thick White Sauce: 1 cup warm water ¾ cup white sauce mix

Variations:

Alfredo Sauce: Add ½ cup Parmesan cheese and ½ tsp dried parsley

Cheddar Sauce: Add ½ cup grated cheddar cheese

Creamy Chicken Broccoli Soup

4 ½ cups water 1½ cups dried broccoli
2 T dried minced onion 2 tsp chicken bouillon
¼ tsp dried minced garlic
1 cup Super Quick White Sauce 4 cups reconstituted powdered milk
2 cans chicken, undrained (tuna or ham chunks also work well)
1 T Lemon juice 1/8 to ¼ dried basil (optional)
Combine first 5 ingredients and bring to boil. Simmer 8 minutes. Whisk in Super Quick White Sauce. Add other ingredients. If using bottled cheese allow it a few minutes to melt. Serve immediately Serves 4-6

Cheese Sauce

1 ½ T Dry butter powder or 1 ½ T butter
½ cup powdered milk 1 ½ T flour
1 ½ cup water ¼ tsp Salt
½ cup powdered cheddar cheese powder ¼ tsp Paprika
Mix all dry ingredients together except cheese powder. Add water gradually, stirring until blended. Bring to a boil and cook, stirring constantly, 1 to 2 minutes. Add powdered cheese and stir until smooth. Combine your favorite cooked vegetables with the sauce and pour over rice, or macaroni, this makes a good macaroni & cheese dinner.

Cheese Sauce Mix

Make your own cheese sauce mix to store in y our pantry for instant sauces

1/3 cup dehydrated cheese powder (American cheese) 3 T nonfat dry milk powder
3 T dehydrated butter powder or flakes 3 T flour
¼ tsp salt 1/8 tsp white pepper
1/8 tsp onion powder

Preparation:

Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator.

To make Cheese sauce: combine 1 cup hot tap water with ½ cup Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 cup cheese sauce.

Butterfingers Crunch

2/3 cup sugar 1 small pkg Vanilla instant pudding
1 can evaporated condensed milk 1 pint cream
1 quart whole milk 1 T vanilla
4 large butterfingers candy bars
Combine all ingredients except candy in freezer can and stir until sugar is dissolved. Freeze until thickened: add crushed candy bars and churn until mixed thoroughly (about 1 to 2 minutes more)

Sour Cream Raspberry Ice Cream

4 eggs 3 cups sugar
1 T Vanilla 3 cups pureed raspberries (strain puree to remove seeds)
1 cup sour cream 1 can evaporated milk
1 pint cream
Note: For smoother ice cream be sure to beat eggs until foamy: slowly add sugar then continue beating for 4 to 5 minutes before adding remaining ingredients. Put in ice cream maker

Fruit Ice Cream MAKES 4 TO 5 QUARTS

1 quart milk 1 ½ to pints cream
3 cups sugar juice of 3 oranges
juice of 3 lemons 2 to 3 mashed bananas
1 cup crushed pineapple

Plus one of the following:

2 cups peaches, pureed
2 cups apricots, pureed
2 cups strawberries
2 cups raspberries
Mix put in ice cream maker