RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
PERFECT WHITE RICE
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)
In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!
ALTON BROWN’S BAKED BROWN RICE
1 ½ cups long grain brown rice
2 ½ cups water
1 Tablespoon unsalted butter
1 teaspoon salt
Preheat oven to 375° F.
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
Place the rice in a 8” casserole dish. Pour the boiling water mixture over the rice and stir.
Cover with foil and bake on the middle rack for 1 hour.
Fluff with fork and serve.
This rice also refrigerates and reheats fairly well, but its best freshly made.
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.
FREEZER RICE
Cook a large quantity of rice.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through
CHICKEN TETRAZZINI (or turkey)
Make White Sauce:
½ cup butter
½ cup flour
1 cup whipping cream or canned milk
2 cups chicken broth
½ teaspoon pepper
Then add:
4 cups cubed, cooked turkey or chicken
14 oz. spaghetti, broken, cooked, strained
1 can sliced mushrooms
Pour into baking dish.
Top with ½ cup grated Parmesan Cheese.
Bake at 350 for 30 minutes.
(This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
Serves 8-12
QUICK WHITE SAUCE MIX
2 cups instant dry milk
2 cups powdered butter, sifted
4 cups flour
4 teaspoons chicken bouillon
2 teaspoons salt
Mix and store in covered container label and date. Use within 6 months.
Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling. Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.
ITALIAN PASTA SALAD
4 cups cooked and cooled any shape pasta
bottled Italian Salad Dressing
Any kind of chopped veggies
Combine pasta and vegetables, pour dressing over and toss. Chill, stir and serve. Variation mix ½ cup mayo with Italian Salad dressing.
BAKED SPAGHETTI
1 cup chopped onion*
1 cup chopped green pepper*
1 Tablespoon butter
1 28 oz can tomatoes with liquid
12 oz. spaghetti cooked and drained
¼ cup water
1 4 oz can sliced or chopped mushrooms with juice
1 2 ¼ can drained olives
2 teaspoons dried oregano
1 lb. ground beef-browned
1 cup cream of mushroom cup
1 cup grated cheddar cheese
¼ cup grated Parmesan cheese.
Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 X 9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes. Serves 8-12
*May use dehydrated
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.
Tuesday, June 23, 2009
Powdered Milk-Yogurt
Using powdered milk to make yogurt is a great way to rotate your powdered milk. Don't be intimidated by the idea of making your own yogurt. It is easy, Following are several recipes and methods for making yogurt. When you make yogurt from fresh milk, it must be scalded. But, when you use all powdered milk this is not necessary.
Yogurt
2 ½ cups non-instant powdered milk (or 4 1/3 cups instant)
3 cups warm (not hot) water
4 Tablespoons previously prepared yogurt or 4 Tablespoons commercial yogurt. Make sure it states, “with live cultures”. Dannon unflavored yogurt is a good brand.
4 cups tepid water
Pour into pint bottles or cups and set into a pan filled with warm water (100°-120°). The water should come up to the top of the yogurt. Set the pan into an electric fry pan and set the control at 110°. Check the consistency at the end of 3 hours. It may take longer, especially if your start was not too fresh. If the temperature is too high or too low, this will also make the milk slower in setting. When thick, refrigerate.
For flavored yogurt stir ½ cup of sweetened fresh or frozen fruit into each cup of yogurt. You can also use preserves or jam.
From There's A Cow in the Kitchen
Yogurt in a thermos bottle
1 quart lukewarm water
2 cups dry milk powder
2 Tablespoons plain yogurt or dry yogurt starter.
Mix all ingredients together. Pour into a thermos bottle and let stand overnight.
If you prefer a stiffer yogurt consistency similar to certain store brands, a little unflavored gelatin can be added before the incubation starts.
One of my favorite web sites is simplylivingsmart.com There are instructional videos on how to use food storage commodities. The following is an address for the making yogurt lesson:
http://www.simplylivingsmart.com/videos-topics/article/video-articles/food-storage/34-powdered-dairy/95-yogurt.html
Lime Flavored Yogurt
1 quart plain yogurt
2 Tablespoons honey
2 !2 Tablespoons lime juice
1/2-3/4 cup sugar to taste
Vanilla Yogurt
1 cup yogurt
1 tsp. vanilla extract
2-3 tsp. sugar
Other flavors
Use 1 teaspoon any flavor gelatin to 1 cup yogurt for other flavors.
Mix 1 Tablespoon jam or jelly to each cup of yogurt.
“Sour Cream”
Pour homemade yogurt into a strainer lined with cheesecloth or muslin and allow to drain until it is the thickness of sour cream. This will take several hours. It will drain much faster at room temperature. The whey (drained off liquid) can be saved to use as the liquid in homemade breads. Store in a covered container in the refrigerator. May be frozen.
“Cream Cheese”
Use the same process as for “sour cream” but allow to drain longer (usually overnight). Squeezing the bag of cloth with your hands will help hasten the process. When it has reached the consistency of cream cheese, put into a covered container and store in the refrigerator. For longer storage wrap in recipe-sized portions and store in the freezer. The flavor will be milder if used immediately and will become stronger as the product becomes older.
Mock Mozzarella
4 cups warm water
1 ¾ cup white vinegar
2/3 cup vegetable oil
Blend all ingredients, pour into hot, Pam-sprayed saucepan and heat to 115 degrees to form curds. Rinse in warm water, drain and salt to taste. Place in cheesecloth bag and hang to drain or squeeze out excess liquid. Cool and grate or crumble. Use as you would commercial mozzarella. For a firmer texture, use only ¼ to 1/3 cup oil.
Note: This has the texture and melt ability of commercial cheese, but not the flavor. You could mix ½ grated Mock Mozzarella with ½ cup commercial Mozzarella for an authentic flavor.
From Bee Prepared
Bakers Cheese
¼ rennet tablet (Junket)
3 cups non-instant (5 1/3 cups instant) dry milk
½ cup buttermilk
2 quarts warm water
Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Cover and allow to stand at room temperature until set (5-10 hours). Pour into cheesecloth covered strainer, close the cheese cloth and squeeze out as much whey (water) as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 pound) Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese.
From Bee Prepared
Yogurt
2 ½ cups non-instant powdered milk (or 4 1/3 cups instant)
3 cups warm (not hot) water
4 Tablespoons previously prepared yogurt or 4 Tablespoons commercial yogurt. Make sure it states, “with live cultures”. Dannon unflavored yogurt is a good brand.
4 cups tepid water
Pour into pint bottles or cups and set into a pan filled with warm water (100°-120°). The water should come up to the top of the yogurt. Set the pan into an electric fry pan and set the control at 110°. Check the consistency at the end of 3 hours. It may take longer, especially if your start was not too fresh. If the temperature is too high or too low, this will also make the milk slower in setting. When thick, refrigerate.
For flavored yogurt stir ½ cup of sweetened fresh or frozen fruit into each cup of yogurt. You can also use preserves or jam.
From There's A Cow in the Kitchen
Yogurt in a thermos bottle
1 quart lukewarm water
2 cups dry milk powder
2 Tablespoons plain yogurt or dry yogurt starter.
Mix all ingredients together. Pour into a thermos bottle and let stand overnight.
If you prefer a stiffer yogurt consistency similar to certain store brands, a little unflavored gelatin can be added before the incubation starts.
One of my favorite web sites is simplylivingsmart.com There are instructional videos on how to use food storage commodities. The following is an address for the making yogurt lesson:
http://www.simplylivingsmart.com/videos-topics/article/video-articles/food-storage/34-powdered-dairy/95-yogurt.html
Lime Flavored Yogurt
1 quart plain yogurt
2 Tablespoons honey
2 !2 Tablespoons lime juice
1/2-3/4 cup sugar to taste
Vanilla Yogurt
1 cup yogurt
1 tsp. vanilla extract
2-3 tsp. sugar
Other flavors
Use 1 teaspoon any flavor gelatin to 1 cup yogurt for other flavors.
Mix 1 Tablespoon jam or jelly to each cup of yogurt.
“Sour Cream”
Pour homemade yogurt into a strainer lined with cheesecloth or muslin and allow to drain until it is the thickness of sour cream. This will take several hours. It will drain much faster at room temperature. The whey (drained off liquid) can be saved to use as the liquid in homemade breads. Store in a covered container in the refrigerator. May be frozen.
“Cream Cheese”
Use the same process as for “sour cream” but allow to drain longer (usually overnight). Squeezing the bag of cloth with your hands will help hasten the process. When it has reached the consistency of cream cheese, put into a covered container and store in the refrigerator. For longer storage wrap in recipe-sized portions and store in the freezer. The flavor will be milder if used immediately and will become stronger as the product becomes older.
Mock Mozzarella
4 cups warm water
1 ¾ cup white vinegar
2/3 cup vegetable oil
Blend all ingredients, pour into hot, Pam-sprayed saucepan and heat to 115 degrees to form curds. Rinse in warm water, drain and salt to taste. Place in cheesecloth bag and hang to drain or squeeze out excess liquid. Cool and grate or crumble. Use as you would commercial mozzarella. For a firmer texture, use only ¼ to 1/3 cup oil.
Note: This has the texture and melt ability of commercial cheese, but not the flavor. You could mix ½ grated Mock Mozzarella with ½ cup commercial Mozzarella for an authentic flavor.
From Bee Prepared
Bakers Cheese
¼ rennet tablet (Junket)
3 cups non-instant (5 1/3 cups instant) dry milk
½ cup buttermilk
2 quarts warm water
Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Cover and allow to stand at room temperature until set (5-10 hours). Pour into cheesecloth covered strainer, close the cheese cloth and squeeze out as much whey (water) as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 pound) Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese.
From Bee Prepared
Sunday, June 21, 2009
Powdered Milk 1
Powdered Milk
Of all the food storage items recommended for a 3 month supply, powdered milk is one of the most expensive. Powdered milk has a shelf life of 2-5 years, depending on storage conditions. Because it will go bad relatively quickly, compared to beans, rice and wheat, it is very important to rotate (use and replace) the powdered milk in your food storage. I hope this paper will give you some ideas on how to use powdered milk on an everyday basis.
It is also a good idea to get your family used to the idea and taste of powdered milk. So if and when it is your only option for milk, it won't seem so foreign to them. It is fun to have a taste test of several different brands of milk to find the one your family prefers.
There are 2 types of powdered milk; non-instant and instant. Instant mixes quickly in water, while non-instant is slightly more time consuming to mix. Non-instant powdered milk is heavier than instant also. Instant has gone through an additional process which makes it lighter. Some like the taste of instant better, but most prefer non-instant for cooking. It is usually less expensive and takes less to mix into milk. Non-instant is the type of milk the Dry Pack Cannery sells. There is an additional type of powdered drink, a brand name is Morning Moo. It is a whey based product. A lot of people prefer its taste. Morning Moo is not recommended for cooking, especially for yogurt (it will not set up). Morning Moo also contains vegetable oil, corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate among other things. These are ingredients not found in powdered milk. Powdered milk contains; milk.
Here are some ideas to use powdered milk on an everyday basis.
1-Have a pitcher of reconstituted milk in the fridge. When milk is called for in a recipe, use this milk.
2- Mix a jug of milk half way with 2% store milk and the other half with reconstituted powdered milk. Just don't let your kids see you do it! I did this for 2 weeks before my kids caught on; only because they saw me mixing it and it was still foamy. Then they still drank it. No if we only have “powdered milk” milk, my family will use it on cereal.
3- Always allow reconstituted milk to “defoam.” before serving and always serve it cold. A drop of vanilla and 1 teaspoon of sugar in reconstituted milk adds a delicious taste.
4- Use your powdered milk to make yogurt, cream cheese and soft cheeses.
5- Use your powdered milk to make your own sweetened condensed milk and evaporated milk; instructions on reverse.
6- Use your powdered milk to make pantry mixes; white sauce mix, muffin mix, cookie mix, condensed soup mix, cheese sauce mix and cake mixes are just a few of the great pantry mixes which are made using powdered milk and other powdered dairy products.
Reconstituting Powdered Milk
1 cup of milk; 1 cup water, 3 Tablespoons non-instant (1/3 cup instant) powdered milk
3/4 cup of milk; 3/4 cup water, 2 1/4 Tablespoons non-instant (4 Tablespoons + 1 teaspoon instant)powdered milk
2/3 cup of milk; 2/3 cup water, 2 Tablespoons non-instant (4 Tablespoons instant) powdered milk
1/2 cup; 1/2 cup water, 1 1/2 Tablespoons non-instant (3 Tablespoons + 1 Teaspoon instant) powdered milk
1/3 cup; 1/3 cup water, 1 Tablespoon non-instant (2 Tablespoons + 1 teaspoon instant) powdered milk.
1/4 cup; 1/4 cup water, 3/4 Tablespoon non-instant (1 1/2 Tablespoons instant) powdered milk.
*For non-instant use warm water, follow the directions above.
*Stir the milk frequently while cooling. Stir it again before serving.
*Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
2 PANTRY MIXES WHICH USE POWDERED MILK
WHITE SAUCE MIX
4 cups powdered milk
4 cups flour
4 cups dehydrated butter
2 teaspoons salt
4 teaspoons Shirley J. chicken bouillon
TO MAKE MEDIUM WHITE SAUCE
Combine in a sauce pan using a wire whisk and bring to a boil:
1/2 cup White Sauce Mix
1 cup hot tap water
Salt and pepper as desired
Stir constantly over medium heat until thick. This cooks up fast, so watch
closely or it will scorch.
THIN WHITE SAUCE:
1 cup water 1/3 c. mix
THICK WHITE SAUCE:
1 cup water 3/4 cup mix
CONDENSED SOUP MIX
2 cups nonfat dry milk
3/4 cup cornstarch
2 Tablespoons dried minced onion flakes
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder (if using Shirley J. use 1/2 the amount called for in all recipes)
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme (optional)
Combine and place in an airtight container. Store in the refrigerator or freezer.
When using the mix, combine 1/3 cup of the mix with 1 & 1/4 cups of water in a saucepan. Cook and stir until thickened. Use this instead of canned condensed cream soup. For cream of mushroom use a few diced canned mushrooms and use the water from the can of mushrooms plus fresh water to equal the 1 & 1/4 cups of water.
Sweetened Condensed Milk
1/2 cup HOT water, 1 cup non-instant powdered milk, 1 cup sugar, 1 Tablespoon butter
Blend VERY WELL in blender. Store in the refrigerator or it may be frozen.
Equivalent to a 14 oz can
Evaporated Milk
1 1/2 cups water, 1/2 cup + 1 Tablespoons non-instant powdered milk
Mix well.
Equivalent to a 12 oz can
Buttermilk
Add a Tablespoon of lemon juice or white vinegar for every cup of milk and let stand for 5-10 minutes.
Of all the food storage items recommended for a 3 month supply, powdered milk is one of the most expensive. Powdered milk has a shelf life of 2-5 years, depending on storage conditions. Because it will go bad relatively quickly, compared to beans, rice and wheat, it is very important to rotate (use and replace) the powdered milk in your food storage. I hope this paper will give you some ideas on how to use powdered milk on an everyday basis.
It is also a good idea to get your family used to the idea and taste of powdered milk. So if and when it is your only option for milk, it won't seem so foreign to them. It is fun to have a taste test of several different brands of milk to find the one your family prefers.
There are 2 types of powdered milk; non-instant and instant. Instant mixes quickly in water, while non-instant is slightly more time consuming to mix. Non-instant powdered milk is heavier than instant also. Instant has gone through an additional process which makes it lighter. Some like the taste of instant better, but most prefer non-instant for cooking. It is usually less expensive and takes less to mix into milk. Non-instant is the type of milk the Dry Pack Cannery sells. There is an additional type of powdered drink, a brand name is Morning Moo. It is a whey based product. A lot of people prefer its taste. Morning Moo is not recommended for cooking, especially for yogurt (it will not set up). Morning Moo also contains vegetable oil, corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate among other things. These are ingredients not found in powdered milk. Powdered milk contains; milk.
Here are some ideas to use powdered milk on an everyday basis.
1-Have a pitcher of reconstituted milk in the fridge. When milk is called for in a recipe, use this milk.
2- Mix a jug of milk half way with 2% store milk and the other half with reconstituted powdered milk. Just don't let your kids see you do it! I did this for 2 weeks before my kids caught on; only because they saw me mixing it and it was still foamy. Then they still drank it. No if we only have “powdered milk” milk, my family will use it on cereal.
3- Always allow reconstituted milk to “defoam.” before serving and always serve it cold. A drop of vanilla and 1 teaspoon of sugar in reconstituted milk adds a delicious taste.
4- Use your powdered milk to make yogurt, cream cheese and soft cheeses.
5- Use your powdered milk to make your own sweetened condensed milk and evaporated milk; instructions on reverse.
6- Use your powdered milk to make pantry mixes; white sauce mix, muffin mix, cookie mix, condensed soup mix, cheese sauce mix and cake mixes are just a few of the great pantry mixes which are made using powdered milk and other powdered dairy products.
Reconstituting Powdered Milk
1 cup of milk; 1 cup water, 3 Tablespoons non-instant (1/3 cup instant) powdered milk
3/4 cup of milk; 3/4 cup water, 2 1/4 Tablespoons non-instant (4 Tablespoons + 1 teaspoon instant)powdered milk
2/3 cup of milk; 2/3 cup water, 2 Tablespoons non-instant (4 Tablespoons instant) powdered milk
1/2 cup; 1/2 cup water, 1 1/2 Tablespoons non-instant (3 Tablespoons + 1 Teaspoon instant) powdered milk
1/3 cup; 1/3 cup water, 1 Tablespoon non-instant (2 Tablespoons + 1 teaspoon instant) powdered milk.
1/4 cup; 1/4 cup water, 3/4 Tablespoon non-instant (1 1/2 Tablespoons instant) powdered milk.
*For non-instant use warm water, follow the directions above.
*Stir the milk frequently while cooling. Stir it again before serving.
*Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
2 PANTRY MIXES WHICH USE POWDERED MILK
WHITE SAUCE MIX
4 cups powdered milk
4 cups flour
4 cups dehydrated butter
2 teaspoons salt
4 teaspoons Shirley J. chicken bouillon
TO MAKE MEDIUM WHITE SAUCE
Combine in a sauce pan using a wire whisk and bring to a boil:
1/2 cup White Sauce Mix
1 cup hot tap water
Salt and pepper as desired
Stir constantly over medium heat until thick. This cooks up fast, so watch
closely or it will scorch.
THIN WHITE SAUCE:
1 cup water 1/3 c. mix
THICK WHITE SAUCE:
1 cup water 3/4 cup mix
CONDENSED SOUP MIX
2 cups nonfat dry milk
3/4 cup cornstarch
2 Tablespoons dried minced onion flakes
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder (if using Shirley J. use 1/2 the amount called for in all recipes)
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme (optional)
Combine and place in an airtight container. Store in the refrigerator or freezer.
When using the mix, combine 1/3 cup of the mix with 1 & 1/4 cups of water in a saucepan. Cook and stir until thickened. Use this instead of canned condensed cream soup. For cream of mushroom use a few diced canned mushrooms and use the water from the can of mushrooms plus fresh water to equal the 1 & 1/4 cups of water.
Sweetened Condensed Milk
1/2 cup HOT water, 1 cup non-instant powdered milk, 1 cup sugar, 1 Tablespoon butter
Blend VERY WELL in blender. Store in the refrigerator or it may be frozen.
Equivalent to a 14 oz can
Evaporated Milk
1 1/2 cups water, 1/2 cup + 1 Tablespoons non-instant powdered milk
Mix well.
Equivalent to a 12 oz can
Buttermilk
Add a Tablespoon of lemon juice or white vinegar for every cup of milk and let stand for 5-10 minutes.
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