Cheese Tomato Omelet
1 Tablespoon dried Parmesan cheese
1 Tablespoon chopped dried spinach
1 tablespoon dried broken tomato slices
1/8 teaspoon dried powdered onion
To make the omelet use 1/2 cup powdered eggs 1/4 cup water 1/4 cup water and add 3 tablespoons nonfat dry milk 1/8 teaspoon pepper 1 tablespoon unsalted butter, apricot oil or soy oil Mix together first four ingredients. Melt butter or oil in a 6 or 7 inch frying pan. Pour in egg mixture. Now sprinkle the above dry ingredients over egg mixture as it is browning in the frying pan.
http://www.justpeace.org/nuggets17.htm#DEHYDRATING%20SPINACH
Egg noodles only have three ingredients:
-Eggs
-Flour
-Salt
...
Making Noodles - Making the Dough
Break eggs in a bowl. Figure that one egg makes 2 servings.
Using a fork, mix eggs until fully blended.
Add salt (about 1/8 tsp per egg).
Slowly mix in flour - add about 1/4 cup at a time and mix it in before adding more.
Keep adding until you have a stiff dough that is very difficult to mix.
Dump your dough out on a floured counter, and knead more flour until it is no longer sticky.
Using a rolling pin, start rolling out the dough.
Depending on the size of batch you are making you may have to cut the dough into pieces to make it manageable.
Continue rolling the dough out until it is between 1/16" - 1/32" thick. The thinner the better.
Continue lightly flouring the dough anytime you see it starting to stick to the counter or rolling pin.
When you have the desired thickness, start cutting the sheet of dough into wide strips. The width of the strips should be the length you want your noodles to be.
Stack the strips neatly on a cutting board, and using a sharp knife, slice off thin strips to make the actual noodles. Keep doing this until all of the sheets are cut into noodles.
Spread the noodles out evenly on the counter to dry. Depending on the thickness of your noodles this could take from an hour up to several hours.
Storing and Cooking Homemade Noodles
Homemade egg noodles can be preserved indefinitely by freezing. They're a bit fragile so a solid container like a freezer box works best. I've frozen them in bags, but they don't stand up very well to normal handling in the freezer.
Cook noodles by preparing a broth (my favorite is chicken, but beef is pretty good too). Bring the broth to a boil. and gradually add the noodles (fresh or frozen) a few at a time so they won't stick together. How thick you made your noodles determines how long to cook them. Simmer thin ones for at least 20-30 minutes. Thicker ones 30-40 minutes or more.
Add chunked meat, carrots, celery, onions, etc. to make an awesome and hearty noodle soup.
Source Unknown ~ via Cathy Jackson
1 16 oz can creamed corn
3 Heaping tablesp. of flour
1 egg 1tsp. baking powder
Mix
...Fry browning on both sides
Salt lightly
*I believe fresh and canned vegetable would work
Poor Man's Bread
Original Source Unknown (via Cathy Jackson)
1 cup flour
1 tsp baking powder
water (enough to make a batter consistent to pancakes)...mix
cook like pancakes
-
2 pkgs beef flavored ramen noodles
2 cans vegetable beef soup
1 lb hamburger
Brown Hamburger Add 4 cups water plus noodles add soup plus two cans water Cook until noodles are tender. Serve over toasted bread..
Husbands and children will gooble this up. :)
...Chicken products can be substituted. Home canned vegetable soup would work fine.
ORIGINAL SOURCE UNKNOWN
3 cups cooked, drained pasta
1 1/2 cup diced tomatoes
1 cup pre-cooked dandelion greens
2 Tblsp minced onions
... 8 sliced olives
2 Tblsp Vinegar
1 Tblsp Olive oil
salt to taste 1 Tblsp Olive oil
salt to taste
Dandelion and Carrots
Dandelion is a rich source of Vitamin A
Dandelion use is usually considered safe. However, there have been rare instances of upset stomach and diarrhea, and some folks are allergic to the plant. People with an inflamed or infected gallbladder, or blocked bile ducts, shoud avoid eating dandelion.
4 cups choopped dandelion
3 cups chopped onions
...3 Tblsp olive oil
2 cups grated wild or commercial carrots
1 Tblsp tamari soy sauce
1 Tblsp wine
a few cloves of minced garlic
optional: Black pepper
Saute the onions in the olive oil. When soft, add the carrots dandelions, garlic, wine and soy sauce. Cook for 10-20 minutes until all the flavors meld. Serves 6
Dandelion Fritters
CATHY JACKSON
7 cups of fresh, young dandelion leaves, washed, lightly steamed amd chopped.
2 cloves of garlic, minced.
1 small onion, finely chopped.
2 eggs beaten
...2 tsp extra virgin olive oil
salt and pepper to taste
oat flour, enough to bind the mixture into patties
Combine all ingredients in a bowl, mix and form into patties. Fry in oil until golden brown.
Cathy Jackson
Amish Barbecued Meatballs 1 egg, lightly beaten 1 can (5oz) evaporated milk 1 cup quick cooking oats ½ cup finely chopped onions 1 tsp salt 1 tsp chili powder ¼ tsp garlic powder ¼ tsp pepper 1 ½ lb ground beef Sauce: 1 cup ketchup ¾ cup brown sugar ¼ cup chopped onions ¼ tsp garlic powder In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into balls. Place in greased baking dish. Bake uncovered at 350° for 20 minutes or until meat is no longer pink. Combine sauce ingredients & bring to boil. Simmer 2 minutes. Stirring frequently. Pour over meatballs & bake 12-15 minutes longer. Cook syrup until thick and bubbly. Add: 3 tbsp. lemon juice
My mothers chocolate pudding~ Janet Forsythe
My mothers chocolate pudding....( We had a Jersey cow, and they make very creamy milk. Mom would scim the cream off the milk to use in cooking.We had plenty of milk and times where rough. She had to fill stomachs of 9 children...) take a gallon of milk and add 1/3 c. cornstarch, 1c. sugar, 1 teaspoon salt and i/4 c. unsweetened cocoa. Boil stiring constantly until thickened.. sometimes she would put a little vanilla. this was always a special treat.....
BEAN WRAPS2 lbs. pinto beans (4 cups) 1 lb. Chili beans (about 2 cups) 2 lbs ground beef 3-4 ribs of celery 1can diced tomatoes (use juice) 3-4 tbsp. chili powder 1 large onion, chopped ½ tsp cumin Soak beans overnight. Bring beans to boil and simmer until tender.
Leave the water in the pot that should cover the beans and add the
tomato juice to it. Brown ground beef. Add ground beef, onion, celery,
chili powder and cumin. Let simmer until flavors blend. Adjust the amt.
of chili powder to taste. 1 c chopped onion 1 tsp chili powder 1 tsp salt 2 c pinto beans 1 tsp garlic powder Fill crock pot 1/3 full of pinto beans (sorted and rinsed). Fill with
water until ¾ full. Cook beans and ingredients on high temperature for
approximately four hours. Mash by hand or with a blender. Add oregano
and salt to taste. Can be frozen. BAKED BEANS 2 c white beans 1 onion, chopped ¾ c brown sugar 1 tsp dry mustard 1 c reserved liquid 1 tsp salt 1/8 lb. bacon, diced ¼ c catsup 1 tbsp soy sauce Cover beans with cold water and add salt. Simmer until tender. Keep
liquid. Add remaining ingredients. Place in greased casserole or bean
pot. Top with 1/8 bacon strips. Bake at 275 degrees for 6-8 hours. PIONEER STEW: Yield 8 servings 1 ¼ C (1/2 lb) dried pinto or kidney beans 3 C Cold Water 1 tsp salt ½ to 1 lb ground beef or 1 can of chunk turkey or beef ½ c onion, chopped ½ c finely diced green pepper 1 can (16 oz.) whole kernel corn, undrained 1 can (16 oz) tomatoes, undrained ½ tsp chili powder ¾ tsp salt ½ c shredded sharp American cheese In large saucepan, place washed and drained beans, cold water and
salt. Bring to boil. Cover and simmer 2 minutes. Return to heat and
simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion
and green pepper until meat is browned and vegetables are tender. Drain
off fat. Add meat mixture, corn, tomatoes, chili powder and salt to
taste to beans. Simmer 20 minutes. Combine 1 Tbsp flour with 2 Tbsp
water. Stir into stew. Cook and stir until thickened and bubbly. Stir in
cheese. BEAN WRAPS 1 qt. tomatoes 1 lb salt pork or bacon (optional) 1 ½ lbs. Ground beef, browned (optional) 3 onions, chopped ½ lb. shredded beef or pork (optional) 4 bay leaves 1 clove garlic, chopped 1 chili brick, warm and drain fat ½ lb. brown sugar ¾ tsp thyme 1 tsp chili (to taste) Simmer Beans, salt pork, onions, bay leaves and garlic in Dutch oven
for approx. 20 hours. Add chili brick, tomatoes, meat and spices. Simmer
2 hours. Add brown sugar the last ½ hour.
