FRESNO EAST STAKE EMERGENCY PREPAREDNESS COMMITTEE
Presents
“Canning Seminar 2009”
Learn the basics of stocking your pantry with food you have put up. Learn about canning food your family is accustom to eating.
Subjects: Jams/Jellies, Fruits, Vegetables, Meats and Combined meals.
Fresno East Stake Center
Saturday, June 13th
8:00am
Registration limited to the first forty registrants.
Register by sending name, address, phone number and email address to
freaststkemergprep@gmail.com
Include the code HAPPYCANNER and receive priority registration.
Tuesday, May 19, 2009
Tuesday, May 5, 2009
Tip of the Week May 3
Homemade pre-mixed foods, they're economical and easy to make.
By Linda Gabris "Backwoods Home Magazine"
These recipes may be divided or multiplied.
Of course, these recipes can be made in smaller batches to test drive and when you perfect them, they can then be made into larger batches.
This is the last in the series on Homemade pre-mix foods. Hope it has been informative and you will adapt these items into your pantry. The economy continues to cause stress in our lives, the need to reduce our expenditures and redefine our priorities is here. Do as our ancestors did, grow a garden, prepare simple meals, preserve what foods we can and become more self reliant. Watch for upcoming Tip of the Week sections on Self Reliance.
Homemade Noodles
8 cups all-purpose flour
1 doz. large eggs
Measure flour into a large bowl, break in eggs. Using a fork, work the eggs into the flour. If the flour is to dry, add another egg or a little water. Gather up the dough and knead until smooth. It should be nice and yellow and not to sticky. If sticky, add a little more flour. Divide the dough in half or quarters, roll dough out on a floured surface into a very thin circle. Let air dry for several hours. Cut dough into strips—1” or 2” the full length of the circle. Pile strips on top of another and cut with a sharp knife into noodles of desired sizes—little squares or thin noodles for soup, wider or larger noodles for sauces. Spread out on waxed paper in a single layer and dry until hard and all moisture is gone. They are now ready to store in an air tight container in a cool dry place.
These noodles are excellent with the cheese sauce or any marinade your collection. Drop required amount of noodles into a soup cook until tender or drop into boiling water, cook until tender, drain and serve. Develop a new dimension to your noodles by adding dry herbs to your mix.
Stuffing Mix
A delicious stuffing for fish, poultry, or rolled meats. Minced onions, apples, nuts, raisins, chopped dried apricots, prunes, or sausage meat can be added for endless variety.
12 cups cubed, stale bread
3 Tbsp. dry parsley
¼ cup instant chicken bouillon powder
1 cup dried onion flakes
½ cup dried celery pieces (or 2 Tbsp. ground celery seed)
3 tsp. dried basil
1 tsp. ground sage
½ tsp. each rosemary and thyme
1 tsp. black pepper
Spread the cubed bread on cookie sheets. Toast in a preheated 400degF oven, turning often, for about 10 minutes or until golden brown on all sides. Turn off oven and leave cubes in oven overnight to thoroughly dry, with oven door left ajar to allow moisture to escape. Mix the remaining ingredients in q large paper bag. Add toasted bread cubes and shake until thoroughly coated. Store in an air tight container in a cool dry place
To use: Place the desired amounts of stuffing mix into a bowl and moisten to suit your needs with poultry broth or water and flavor with melted butter, if you wish.
Seasoned Rice
A delicious side dish for fish, poultry, or beef. Add leftover cooked meat, poultry, fish, or ground meat to the rice mixture and you have a full meal for those busy nights’s supper.
8 cups uncooked long grain rice
1 cup dried vegetables
¼ cup dried onion flakes
¼ cup dried celery bits (or ground celery seed to suit taste)
¼ cup dried crust sweet peppers
2 Tbsp. dried parsley
1 tsp. salt
1 tsp. black pepper
¼ cup finely broken up dried shiitake mushrooms (optional)
Measure ingredients into a bowl, mix well and store in an air tight container in a cool dry place.
To use, for each 1 cup of rice mix (be sure to go to the bottom of the container and bring up a fair share of the vegetables and seasonings as the tend to settle to the bottom), use 2 cups wather or broth and 1 Tbsp. butter. Bring to a boil, cover, reduce heat, and simmer over low about 10 minutes or until rice and vegetables are tender and water is absorbed.
Variation: Gourmet Rice and Wild Mushroom Mix--use basmati or jasmine rice in the above recipe. Add some dried chive flowers, dried morel and dried chanterelle mushrooms for a gourmet mix. Or, go totally wild ans use wild rice which pairs up wonderfully with the dried wild mushrooms.
Old-fashioned Bean Soup
Add any other dried beans you happen to fancy. Herbs of choice can also be added to the mix. Wonderful basis for a meal by adding fresh baked bread or cornbread to the menu.
4 cups dried great northern beans
4 cups dried lima beans
4 cups dried pinto beans
4 cups black beans
4 cups dried yellow split peas
4 cups dried green split peas
Combine beans into storage container, mix well. To use, put desired amount of mixed beans into a large soup pot, along with a ham, beef or venison bone If you wish, add whatever dried herbs and spices that tickle your fancy along with chopped celery, carrot, onion, and garlic. Add water to cover and bring to a boil. Reduce heat, cover, and simmer until beans are tender and meat, if used, is cooked. Taste and adjust seasoning. For variation, add barley, wheat berries, or other grain to the bean mix. This is a good crockpot recipe.
Shake & Bake Type Coating
A delicious jacketing for fish, chicken or cutlets. Also good for coating vegetables for stir-frying or crumbing anything that requires crumbing.
8 cups flour
8 cups ground soda crackers
3 Tbsp. seasoning salt
4 Tbsp. sugar
4 Tbsp. garlic powder
4 Tbsp. onion powder
6 Tbsp. sweet paprika
1 tsp. blackpper
2 Tbsp. finely crushed dried basil
Measure ingredients into a bowl, mix well and store in an air tight container in a cool dry place.
To use, Dip chicken, fish or cutlets into egg or milk, dredge in coating mix, pressing firmly to ensure an even coat, bake or fry until crispy and golden.
By Linda Gabris "Backwoods Home Magazine"
These recipes may be divided or multiplied.
Of course, these recipes can be made in smaller batches to test drive and when you perfect them, they can then be made into larger batches.
This is the last in the series on Homemade pre-mix foods. Hope it has been informative and you will adapt these items into your pantry. The economy continues to cause stress in our lives, the need to reduce our expenditures and redefine our priorities is here. Do as our ancestors did, grow a garden, prepare simple meals, preserve what foods we can and become more self reliant. Watch for upcoming Tip of the Week sections on Self Reliance.
Homemade Noodles
8 cups all-purpose flour
1 doz. large eggs
Measure flour into a large bowl, break in eggs. Using a fork, work the eggs into the flour. If the flour is to dry, add another egg or a little water. Gather up the dough and knead until smooth. It should be nice and yellow and not to sticky. If sticky, add a little more flour. Divide the dough in half or quarters, roll dough out on a floured surface into a very thin circle. Let air dry for several hours. Cut dough into strips—1” or 2” the full length of the circle. Pile strips on top of another and cut with a sharp knife into noodles of desired sizes—little squares or thin noodles for soup, wider or larger noodles for sauces. Spread out on waxed paper in a single layer and dry until hard and all moisture is gone. They are now ready to store in an air tight container in a cool dry place.
These noodles are excellent with the cheese sauce or any marinade your collection. Drop required amount of noodles into a soup cook until tender or drop into boiling water, cook until tender, drain and serve. Develop a new dimension to your noodles by adding dry herbs to your mix.
Stuffing Mix
A delicious stuffing for fish, poultry, or rolled meats. Minced onions, apples, nuts, raisins, chopped dried apricots, prunes, or sausage meat can be added for endless variety.
12 cups cubed, stale bread
3 Tbsp. dry parsley
¼ cup instant chicken bouillon powder
1 cup dried onion flakes
½ cup dried celery pieces (or 2 Tbsp. ground celery seed)
3 tsp. dried basil
1 tsp. ground sage
½ tsp. each rosemary and thyme
1 tsp. black pepper
Spread the cubed bread on cookie sheets. Toast in a preheated 400degF oven, turning often, for about 10 minutes or until golden brown on all sides. Turn off oven and leave cubes in oven overnight to thoroughly dry, with oven door left ajar to allow moisture to escape. Mix the remaining ingredients in q large paper bag. Add toasted bread cubes and shake until thoroughly coated. Store in an air tight container in a cool dry place
To use: Place the desired amounts of stuffing mix into a bowl and moisten to suit your needs with poultry broth or water and flavor with melted butter, if you wish.
Seasoned Rice
A delicious side dish for fish, poultry, or beef. Add leftover cooked meat, poultry, fish, or ground meat to the rice mixture and you have a full meal for those busy nights’s supper.
8 cups uncooked long grain rice
1 cup dried vegetables
¼ cup dried onion flakes
¼ cup dried celery bits (or ground celery seed to suit taste)
¼ cup dried crust sweet peppers
2 Tbsp. dried parsley
1 tsp. salt
1 tsp. black pepper
¼ cup finely broken up dried shiitake mushrooms (optional)
Measure ingredients into a bowl, mix well and store in an air tight container in a cool dry place.
To use, for each 1 cup of rice mix (be sure to go to the bottom of the container and bring up a fair share of the vegetables and seasonings as the tend to settle to the bottom), use 2 cups wather or broth and 1 Tbsp. butter. Bring to a boil, cover, reduce heat, and simmer over low about 10 minutes or until rice and vegetables are tender and water is absorbed.
Variation: Gourmet Rice and Wild Mushroom Mix--use basmati or jasmine rice in the above recipe. Add some dried chive flowers, dried morel and dried chanterelle mushrooms for a gourmet mix. Or, go totally wild ans use wild rice which pairs up wonderfully with the dried wild mushrooms.
Old-fashioned Bean Soup
Add any other dried beans you happen to fancy. Herbs of choice can also be added to the mix. Wonderful basis for a meal by adding fresh baked bread or cornbread to the menu.
4 cups dried great northern beans
4 cups dried lima beans
4 cups dried pinto beans
4 cups black beans
4 cups dried yellow split peas
4 cups dried green split peas
Combine beans into storage container, mix well. To use, put desired amount of mixed beans into a large soup pot, along with a ham, beef or venison bone If you wish, add whatever dried herbs and spices that tickle your fancy along with chopped celery, carrot, onion, and garlic. Add water to cover and bring to a boil. Reduce heat, cover, and simmer until beans are tender and meat, if used, is cooked. Taste and adjust seasoning. For variation, add barley, wheat berries, or other grain to the bean mix. This is a good crockpot recipe.
Shake & Bake Type Coating
A delicious jacketing for fish, chicken or cutlets. Also good for coating vegetables for stir-frying or crumbing anything that requires crumbing.
8 cups flour
8 cups ground soda crackers
3 Tbsp. seasoning salt
4 Tbsp. sugar
4 Tbsp. garlic powder
4 Tbsp. onion powder
6 Tbsp. sweet paprika
1 tsp. blackpper
2 Tbsp. finely crushed dried basil
Measure ingredients into a bowl, mix well and store in an air tight container in a cool dry place.
To use, Dip chicken, fish or cutlets into egg or milk, dredge in coating mix, pressing firmly to ensure an even coat, bake or fry until crispy and golden.
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