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Archive for March, 2010
I Need Help!
Thursday, March 25th, 2010Thursday, March 25th, 2010
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Thursday, March 25th, 2010
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Soup
Saturday, March 20th, 2010
Soup
A thing of the past is the old-fashioned soup kettle which used to stand always on the back of the wood or coal kitchen range. Always ready to receive meat trimmings and bones, and broth left from cooking meats and vegetables, it simmered and seethed day and night and from it emerged the most savory of soups.
My mother always had soup going on the back of her coal kitchen range, when I was a child. It was something we could have when we came in from working on the farm. In the winter when the snow storms came, we still had to go out and take care of the animals. I remember being so cold that my hands and feet hurt. I would stand in front of the kitchen range rubbing my hands that were held out to the heat of the fire. Then I would get a cup and ladle some broth into it and continue standing in front of the stove, sipping the hot liquid. It just made me feel so good all over.
If we had been served a meat of any kind, beef, pork, chicken or turkey; we always saved the bones and that was the broth for the soups. Then she would add whatever vegetable we had, whether it was fresh from the garden, home canned in the cellar, are home dehydrated. If we had left over meat, of the same type as the broth it was also added to the broth. To this day I have continued to make soup in that manner. It was comfort food to us.
Modern kitchens have no room for such a “pot au feu,” but it is possible to reproduce the old-fashioned soups without its help, and since soup can be such an important item in the diet, every household should develop its own soup repertoire.
Soups are more than just a comfort food the hot savory liquid puts the stomach in a good humor immediately and provides much needed nutrition.
Do you remember all those freeze dried or dehydrated meats? How about the leftover meat from Sunday dinner? If you have leftovers throw the bones in a pot in the morning and let them simmer until about noon. No left over meats! Use what you have. Go to the freezer and pull out a roast beef, pork, chicken or turkey, (Whatever you have). Strip the bones of all meat and place the bones in a pot and allow them to simmer several hours, or you could pull out some bouillon, and/or meat extract paste and add the appropriate amount to the water. If using bones allow to simmer for several hours.
Now is when the magic begins. While the bones simmer. If you have the real meat, cut meat into little, bite size pieces and brown them. After meat is browned place it in the broth that the bones have been removed from. Now comes the most important part of any cooks job. If you have no meat then go get that dehydrated or freeze dried meat, you have hidden away for some time when you have nothing else to eat, and place enough meat in the broth to flavor the soup. Remember that the freeze dried or dehydrated meat will increase in size as it cooks and rehydrates. Continue to simmer until it is not only cooked but, also tender, about 3 hours. Skim off any excess fat.
(The following recipe is for Beef Vegetable soup. If you have vegetable in the refrigerator, freezer or in the garden use it. If you do not have the ingredients then substitute the ingredient or ingredients you do not have with a hand full of freeze dried or dehydrated vegetables.) Yes, mix them together. You will be surprised how good it is.) (Remember Dehydrated or Freeze dried food will expand, cut the amount the recipe calls for in half if you need to use either Dehydrated or Freeze Dried.) (Yes, you may substitute wild meat, like deer or elk, etc. but, only if you like it.)
BEEF VEGETABLE SOUP
2 OR 3 LB. BEEF SHANK
7 CUPS COLD
2 TABLESPOONS SALT
7 CUPS COLD WATER
½ CUP DICED CARROTS
½ CUP CUT CELERY (OUTER STALKS AND LEAVES)
½ CUP FINELY SLICED CABBAGE
½ CUP DICED TURNIPS
1 CUP FINELY DICED SWEET POTOES
1 CUP DICED SWEET POTATOES
2 CUPS CANNED TOMATOES OR CUBED FRESH TOMATOES
1 SMALL ONION
Select a meaty beef shank. Add an extra bone or knuckle if possible and have the bones sawed into several pieces, if not just throw them into a big pot. Add water and salt, place over low heat and slowly heat to boiling, then reduce heat, cover and gently simmer for 3 hours. Skim off excess fat. Strain off broth and add the vegetables and cook another 30 minutes or until vegetables are just tender. (May have to cook longer is dehydrated of freeze dried products are used.) Serve piping hot. Remove meat from bones, chop and add to the soup or use for Sandwich filling.
Saturday, March 20th, 2010
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Thursday, March 18th, 2010
Cooking with Dehydrated and Freeze Dried Products
I have always heard women say, “Oh I keep food storage.” “It is on the shelves in the cellar” or something of that nature. “It is just something I keep in case of some emergency.”
All my life I have been taught one simple thing. (Store what you eat and eat what you store.) I have a news flash for all those people. If you don’t use it the food you have you will not learn how to use it. If the time ever comes that food is scarce. A time when you can only eat what you have. You may not like it if you have not learned how to use it. Now is the time to learn how to cook with it. If you prepare a meal your family does not like, you can figure out what went wrong and correct it.
I have a little book called “Cookin’ with Powdered Milk, by Peggy Layton.”
If you would like this or any other of Peggy Layton’s publications you may contact her at.
Peggy Layton
P.O. Box 44
Manti, UT 84642
(435) 835-0311
Email address:
http://www.ut-biz.com/homestoragecookin/
http://www1.icserv.net/D100043/books.html
“Nonfat instant powdered milk can be used as a beverage or in cooking wherever the recipe calls for milk.”
*************************************************
“The dehydration process was developed to preserve the nutritional value for longer periods of time. Powdered milk is made from fresh pasteurized fluid milk with the cream and water removed ****”
“Nonfat instant powdered milk contains no fat when reconstituted, which results in half the calories, yet retain all the natural milk calcium, the important B-vitamins, phosphorus, minerals, essential protein, carbohydrates, and milk sugar (lactose) which are all necessary for good health.”
“Refrigerate before drinking. It truly will taste better. Cooking with home food storage requires some advanced planning and preparation. Mix according to manufactures directions.”
“Not only is it less expensive than fresh or canned milk products, but in most cases it contains the same nutrients (except for fat), with less cholesterol and fewer calories. Different types of cheeses can be made from powered milk with the exception of butter and cream.”
“One way to use powdered milk is to add the powdered milk to other dry ingredients in the recipe and increase the amount of liquid by the amount needed to reconstitute the powde5red milk.”
Any recipe calling for fluid milk can be converted to powdered milk by using the reconstitution chart that follows.
Cooking with Dehydrated and Freeze Dried Products
I have always heard women say, “Oh I keep food storage.” “It is on the shelves in the cellar” or something of that nature. “It is just something I keep in case of some emergency.”
All my life I have been taught one simple thing. (Store what you eat and eat what you store.) I have a news flash for all those people. If you don’t use it the food you have you will not learn how to use it. If the time ever comes that food is scarce. A time when you can only eat what you have. You may not like it if you have not learned how to use it. Now is the time to learn how to cook with it. If you prepare a meal your family does not like, you can figure out what went wrong and correct it.
I have a little book called “Cookin’ with Powdered Milk, by Peggy Layton.”
If you would like this or any other of Peggy Layton’s publications you may contact her at.
Peggy Layton
P.O. Box 44
Manti, UT 84642
(435) 835-0311
Email address:
http://www.ut-biz.com/homestoragecookin/
http://www1.icserv.net/D100043/books.html
“Nonfat instant powdered milk can be used as a beverage or in cooking wherever the recipe calls for milk.”
**************************************************
“The dehydration process was developed to preserve the nutritional value for longer periods of time. Powdered milk is made from fresh pasteurized fluid milk with the cream and water removed ****”
“Nonfat instant powdered milk contains no fat when reconstituted, which results in half the calories, yet retain all the natural milk calcium, the important B-vitamins, phosphorus, minerals, essential protein, carbohydrates, and milk sugar (lactose) which are all necessary for good health.”
“Refrigerate before drinking. It truly will taste better. Cooking with home food storage requires some advanced planning and preparation. Mix according to manufactures directions.”
“Not only is it less expensive than fresh or canned milk products, but in most cases it contains the same nutrients (except for fat), with less cholesterol and fewer calories. Different types of cheeses can be made from powered milk with the exception of butter and cream.”
“One way to use powdered milk is to add the powdered milk to other dry ingredients in the recipe and increase the amount of liquid by the amount needed to reconstitute the powdered milk.”
Any recipe calling for fluid milk can be converted to powdered milk by using powdered milk.
Reconstitute according instruction that come with Powdered milk.
Wednesday, March 10th, 2010
When I Say that Food Is Interchangeable This Is What I Am Talking About.
From the recipe of “Cookin’ with Home Storage” by Vicki Tate. My Favorite Rice Pudding
1 Cup rice (May substitute brown rice.)
½ Cup butter
2 Cups water
4 Eggs
1 Tsp. cinnamon
1 Tsp. vanilla
2 Quarts milk
1 Cup sugar (May substitute ¾ Cup Honey.)
Nutmeg as desired.
Cook rice in water and salt for 7 minutes. Add milk and butter to rice and simmer 1 ½ hours (add raisins if desired during last ½ hour of cooking.) After cooking, beat eggs, vanilla and sugar. Fold carefully into hot rice mixture. Put into a serving dish and sprinkle with nutmet.
Recipe from Elaine Harmston.
(Substitute according to what you have and according to your families tastes.)
