Crying from the Watch Tower

 or add to chili, meatloaf, Jell-O, etc)

Stove Method-

1 c. whole wheat                                 4 c. water

Soak wheat overnight in water; drain and rinse. Add 3 c. water. Bring to a boil, simmer 1 hour. Drain.

Thermos Method –

1 c. whole wheat                                 2 c. boiling water                    ½ t. salt

Place in quart-sized thermos: screw top lightly. Leave overnight.

Crock Pot Method-

1 c. whole wheat                                 2 1/2 c. water                          ½ t. salt

Cook 6-8 hours on low.

Blender Wheat Pancakes

(“I’ve got Food Storage Now What?)

2 1/2c. water*                                     6 T. dry milk powder*            2 c. whole wheat, uncooked  

4 T. whole egg powder*                     4 T. oil                                     2 t. salt                                               

2 T. baking powder                             4 T. honey or sugar

Put water, milk powder and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add remaining ingredients and blend. Cook on med. hot, oiled, griddle. Makes 12-18 pancakes.

For Waffles: Add additional 2 T. wheat and 4T. oil.

*Variation: Substitute 4 large eggs and 2 c. milk for; water, dry milk powder and egg powder.

Whole Wheat Waffles

(www.shire.net/mormon)

1 c. whole wheat flour                                    5 t. baking powder                  1/3 c. powdered milk

1 T. molasses or sugar                         2 eggs                                      1 1/3 c. cold water

2 T. oil

Mix dry ingredients together. Add in wet ingredients. Mix just until blended. Cook on greased waffle pan.

Navajo Fry Bread

(Debbie Kent)

3 c. flour                                              2 T. sugar                                2 t. salt                                   

2 T. baking powder                             ¼ c. powdered milk                1 ¼- 1 1/2 c. warm water

Oil for Frying

Mix dry ingredients together. Add water and mix. Let rise for 5 minutes. (The less handled the better). Take small handful and pat into cake using some flour. Fry in oil over medium heat until golden brown. Serve with honey butter, jam or cinnamon sugar or powdered sugar.

Cream of Wheat

(Wheat Cookin’ Made Easy)

1 c. cream of wheat                             2 c. cool water

Stir together ingredients in small saucepan. Bring to a low boil, stirring constantly, for 1 minute. Add salt and honey or brown sugar to taste. Eat warm.

Granola Cereal

(Wheat Cookin’ Made Easy)

6 c. oats                                               6 c. rolled wheat                     2 c. coconut (optional)

1 c. dry raisins/dates/apples                2 c. honey /  brown sugar        1 T. salt

1 T. vanilla                                          1 ½ c. vegetable oil                 1 ½ c. hot water

If honey is used, dissolve it in the hot water. Combine ingredients. Mix well and spread on two large cookie sheets. Bake at 250º for 2 hours stirring often. Cool and store in air tight container.

Dry Cereal Mix

(Wheat Cookin’ Made Easy)

4 c. oats                                               1 T. sunflower seeds               1 c. Whole Wheat flour

2 ½ c. wheat germ                               1 c. coconut                             2 t. cinnamon

2 T. sesame seeds                                1 c. corn meal                          1 t. vanilla

½ c. honey                                           ½ c. vegetable oil

Combine dry ingredients and mix well. Add honey, vanilla and oil. Mix thoroughly (with hands). Spread evenly on 2 large ungreased pans and bake 30 minutes at 300º, stir every 10 minutes. Store in airtight container.  For variety, dried fruits may be added.

Take Along Breakfast Treat

(Wheat Cookin’ Made Easy)

1 c. brown sugar                                  ½ c. butter or margarine          ½ c. peanut butter

1 egg                                                   1 t. vanilla                               1 c. rolled oats

1 c. dry fruit, chopped                                    ¾ c. whole-wheat flour           ½ c. dry milk

¼ c. wheat germ                                  ¾ t. salt                                   1.4 t. baking powder

¼ t. baking soda                                  3 T. water                               

In large bowl, beat: sugar, butter and peanut butter until smooth then beat in egg and vanilla. When blended add rest of ingredients. Divide dough into 9 balls (about 1/4 c. each). Place on greased baking sheet; flatten balls into 4” circle. Bake at 375º for 10-12 minutes, until edges lightly browned. Cool on baking sheet.

Banana Bread

(“I’ve got Food Storage Now What?)

2 c. whole wheat flour                                    ¾ c. honey                               ½ c. butter                  

1 t. baking soda                                   2 eggs                                      ½ t. oil                        

3 ripe bananas, smashed

Mix well and fill greased loaf pan, fill ¾ full. Bake at 325º for 60 minutes.

Whole Wheat Zucchini Bread

(“I’ve got Food Storage Now What?)

2 c. sugar                                             1 t. salt                                                1 c. oil                        

1 t. baking soda                                   3 eggs, beaten                         3 t. cinnamon

2 zucchini, grated                                ¼ t. baking powder                 3 t. vanilla                  

3 c. whole wheat flour            (or ½ white)   ½ c. chopped nuts

Mix sugar, oil, eggs, zucchini and vanilla in large bowl. Sift together in separate bowl dry ingredients (except nuts). Add dry ingredients to wet ingredients stirring to combine well. Add nuts. Fill greased loaf pans. Bake at 350º for 45-60 min. Makes 2 loaves.

Six Week Muffin Mix

(Montana Magic)

½ c. shortening                                    1 ¼ c. sugar                             2 eggs, beaten            

2 c. buttermilk or sour milk                 4 ½ c. whole wheat flour        2 ½ t. baking soda

1 t. salt

Cream together shortening and sugar. Add eggs and mix. Add buttermilk and dry ingredients and mix until moistened. Spoon batter into greased muffin tins and bake at 400º for 20 minutes. Cover remaining batter tightly and store in refrigerator up to 6 weeks. Makes about 5 dozen muffins.

Pumpkin Muffins

(Simply Ready By Terri Johnson)

3 1/3 c. whole wheat flour                  ½ t. baking powder                 ½ t. baking soda         

1 t. salt                                                            1 t. cinnamon                          ½ t. cloves

1 ¼ c. sugar                                         2/3 c. oil                                  2 c. pumpkin              

1 c. water                                            ½ c. raisins, nuts or choc. chips (opt.)

Combine all ingredients and mix well. Place in greased muffin tins. Bake at 350º for 15-20 minutes.

Energy Bars

(wheatfoods.org)

1 c. bran flakes cereal                          ¼ c. wheat bran                       ¼ c. wheat germ

1 ½ t. orange zest                                ¼ c. orange juice                     1 c. dried fruit, chopped

1 egg, beaten                                       ¼ c. vegetable oil                    ½ c. applesauce

½ c. honey                                           1/3 c. powdered milk              ¾ c. whole wheat flour

¾ c. all-purpose flour                          ¼ t. baking soda

Preheat oven to 350º. Grease a 13 x 9 x. 2 inch pan. In medium bowl, combine cereal, bran, wheat germ, orange zest and juice, dried fruit, egg, oil, applesauce, honey and milk powder; blend well. Let set 5 minutes. In large bowl, stir together flours and soda. Stir in the first mixture and mix until all ingredients are combined. Spread batter evenly in pan. Bake 15-17 minute or until golden. Cool. Makes 20 bars.

Simply Ready Quick Mix

(Simply Ready By Terri Johnson)

5 c. whole wheat flour                                    5 c. white flour                        1/3 c. + 2 T. baking powder

1 ¼ c. non-instant powder milk          4 t. salt                                                1/3 c. sugar

2 c. vegetable shortening

Mix dry ingredients. Cut shortening into dry ingredients until it looks like cornmeal. Store in tightly covered container in cool place.

Biscuits:  Mix 2 c. Simply Ready Quick Mix and ½ c. water. Pat out on floured board. Cut with floured cookie cutter or jar ring. Bake at 400º for 10-12 minutes.

Muffins:  Mix 2 c. Simply Ready Quick Mix, 2 T. sugar, 1 egg, beaten and 2/3 c. water just until moistened. Place in greased muffin tins and bake at 400º for 20-25 minutes. (8 muffins)

Pancakes and Waffles: Mix: 4 c. Simply Ready Quick Mix, 2 c. water and 1 egg, beaten. Cook on lightly greased griddle or waffle iron at medium heat. Yields 24 pancakes or 8 waffles.

Brownies: Combine: 2 c. Simply Quick Mix , 2 c. sugar, 2/3 c. cocoa, ½ chopped nuts (opt.). Add in 3 eggs, beaten and 2 t. vanilla. Mix well. Place in a greased 9 x 13 pan and bake 350º for 25-30 minutes.

MAIN DISHES

Black Bean Bulgur

(wheatfoods.org)

1 c. bulgur wheat, dry                         2 ½ c. chicken broth/water      1-12oz can chick peas,drain

1-12 oz can black beans, drained        ¼ c. green onions, chopped    1 c. red pepper, chopped

1 c. cucumber                                      1 t. Tabasco sauce                   1 t. cumin

2 T. cilantro, chopped                         1 can corn, drained

Either soak the bulgur in chicken broth or water overnight OR simmer 15 minutes, let stand for 5 minutes. Drain off any excess liquid. Sauté onions in a small amount of vegetable oil. Combine all ingredients and serve hot. Garnish with cilantro. Serves 8.

Bacon and Wheat Casserole

(Simply Ready By Terri Johnson)

½ c. bacon bits                                    2 cans tomato soup                             1 t. salt

½ c. chopped onion or ¼ c. dried       1 c. grated cheese or ¼ c. pdr.                        4 c. steamed wheat    

¼ c. buttered bread crumbs

Mix all ingredients together except bread crumbs and place in a greased baking dish. Sprinkle with bread

Skillet Spanish Wheat

(Simply Ready By Terri Johnson)

1 lb. hamburger                                   2 c. steamed wheat                 ½ c. chop onion or ¼ c. dry

¼ c. chopped green pepper                 1/8 t. chili powder                   1 t. salt

¼ t. garlic powder                               1 can tomato soup                   1 c. water

In a skillet; brown hamburger and sauté onion, pepper and garlic. Add chili powder, salt, tomato soup and water to meat. Add steamed wheat and cover the skillet. Allow to simmer for 30 minutes or until wheat is tender. Stir often adding more water if necessary.

Wheat and Cheese Casserole

(Simply Ready By Terri Johnson)

3 c. streamed wheat                2 cans Cream of Mush. soup               1 c. milk         

½ t. dry mustard                     ½ t. salt                                               1 t. Worcestershire sauce

¾ c. grated cheese

Combine all ingredients in a baking dish, reserving ¼ c. cheese for the top. Bake at 350º for 40-45 minutes

Sesame Chicken and Pasta

(wheatfoods.org)

8 oz. whole wheat linguine     3 cloves minced garlic             1 T. red wine vinegar

1 T. brown sugar                     6 T. chunky peanut butter                   ¼ c. soy sauce, light

6 T. sesame oil             2 T. hot chilie oil                                 2 cans chicken chunks, drain

4 T. sesame seeds                    ½ lb pea pods                                                 

Cook linguine according to package directions, add pea pods during last minute. Drain, rinse under cold water and set aside. Put garlic, vinegar, sugar, peanut butter and soy sauce in food processor; chop for 1 minute.  With the processor still on slowly add the sesame and hot chili oils through the feed tube and process until well blended. Toss chicken with linguini and pea pods, add sauce and ½ the sesame seeds. Sprinkle with remaining seeds and serve at room temperature. Serves 6.

Indian Wheat Casserole

(Simply Ready By Terri Johnson)

¼ c. margarine                         ½ c. onion, chopped                            3 c. steamed wheat    

½ t. turmeric                            ½ t. salt                                               1/8 t. pepper

¼ c. curry                                1 c. chicken bouillon                           ¼ c. slivered almonds

Melt butter in skillet. Sauté´ onion until tender. Add wheat and seasonings. Pour into an ungreased 2-quart casserole. Pour bouillon over, cover tightly and bake for 35-45 minutes at 350º or until liquid is absorbed and wheat is tender. Stir in almonds.

Tuna Wheat Casserole

(Simply Ready By Terri Johnson)

2 c. steamed wheat                 1 can Cream of Mushroom Soup        1 can tuna                   

1 T. dry onion                         salt and pepper to taste                       2 eggs, beaten            

1/2 c. cracker or bread crumbs

Mix together wheat, soup, tuna, onion, and seasonings. Pour into buttered casserole dish. Top with cracker or crumbs. Bake at 350º for 30-40 minutes.

Chicken and Wheat Casserole

(Simply Ready By Terri Johnson)

¼ c. margarine                                     ½ c. chopped celery                ¼ c. chopped onion    

2 cans Cream of Chicken Soup           1 c. milk                                  salt and pepper to taste

½ t. poultry seasoning                         4 c. steamed wheat                 2 c. cooked, chopped chicken

1 c. grated cheese                                ½ c. buttered bread crumbs

Sauté celery and onion in margarine, in large skillet. Stir in soup, milk, cheese and seasonings. Add wheat and chicken. Pour into greased 2-quart casserole. Scatter with bread crumbs. Bake at 350º for 35-40 minutes.

Wheat Chowder

(Simply Ready By Terri Johnson)

2 c. diced carrots                                 4 T. flour                                 3 c. milk                     

Pepper to taste                                                1 t. salt                                                2 c. steamed wheat

1 c. diced celery                                  ½ c. chopped onion                 4 slices bacon or ½ c. bits

In large saucepan, fry bacon until crisp. Remove bacon and drain. Add onion, celery and carrots to sauce pan. Cook until tender, adding a little water if necessary. Add flour and cook until mixture bubbles. Slowly stir in milk. Add wheat, bacon, salt and pepper. Heat and serve.

Wheat Chili

(Simply Ready By Terri Johnson adapted by Debbie Kent)

2 c. kidney or pinto beans, soak          6 c. cooked wheat                   1 t. garlic powder

1 c. chopped onion                              ½ c. dry green pepper             1 t. basil

½ c. ketchup                                        2 can cut-up tomatoes             1 can tomato sauce

1 t. cumin                                            1-2 T. chili powder                  1 ½-2 c. water

Salt and pepper to taste                      1 can beef chunks (opt)

In large saucepan, combine: onions, pepper, tomatoes, tomato sauce, ketchup, 1 c. of water and spices. Add the beans and wheat. Cook at a simmer, uncovered stirring occasionally until the beans and wheat are tender and the chili is thick, about 1 hour, add meat during last 15 minutes.. Add water if necessary during cooking.  Add salt and pepper to taste.

Hearty Wheat and Beef Chili

(www.wheatmania.com)

1 ½ c. water                                        1 c. cracked wheat                  1 can beef chunks

1/3 c. DH green pepper                       1/3 c. dry onion                       1 t. chili powder

¼ t. black pepper                                 1-15oz can tomato sauce         1-16 oz can whole tomatoes

4 c. water                                            3 t. beef bouillon                     1-15 oz can kidney beans

1/2 t. basil                                            ½ t. cumin

Add cracked wheat to 1 ½ c. boiling water. Simmer 10 minutes, stirring occasionally. Add remaining ingredients, except beef. Cover and simmer 1 hour or place in electric slow cooker on low heat setting for 2-3 hours, stirring occasionally. Add in beef during last 10 minutes. Makes 12 servings of 1 cup.

Cheeseburger Meatloaf

(Montana Magic)

2 lbs. hamburger                                  ¼ c. ketchup                            2 eggs                         

1 T. Worcestershire Sauce                   1 c. whole wheat flour                        ½. T. pepper

½ c. water                                           2 T. mustard                            1 pkg. dry onion soup mix

1 c. cubed American cheese

Mix all ingredients. Spread in 9” loaf pan. Bake uncovered at 350º. For 1 hour. Top with ketchup and bake ½ hour longer.

Fried Rice-less

(Cookin/ W/ Home Storage by Vicki Tate)

2 T. oil                                     1 c. coarsely chopped onion                1 c. green pepper, diced

2 c. meat                                  2 c. cooked whole wheat                    2 T. soy sauce             

½ t. salt                                   2 eggs, slightly beaten

In large skillet, sauté onion and green pepper in oil. Then add meat and wheat. Add eggs, soy sauce and salt. Stir until eggs are cooked.

Boston Baked Whole Wheat

(Cookin/ W/ Home Storage by Vicki Tate)

4 c. whole wheat kernels                     10 c. water                              ¼ c. bacon crumbles   

1- lg. onion, diced                               1/2 c. molasses                        salt/pepper to taste

1 c. catsup                                           ½ t. dry mustard

In large roaster or Dutch oven, combine wheat, water, bacon, and onion. Combine remaining ingredients in bowl and pour into pan with wheat. Cover and bake at 200º F. for 6 hours. Remove cover the last ½ hour of baking. Add a little boiling water if mixture becomes too dry. Serve hot with bread. Makes 14 cups.

Sausage and Wheat Casserole

(Wheat Cookin’ Made Easy)

2 ½ c. cooked wheat                           ½ lb. pork sausage                   1 med. Onion, chopped

1/2c. green peppers                             1 t. seasoned salt                     pepper to taste

½ t. garlic salt                                      ½ t. Italian seasonings             1-16 oz can diced tomatoes

1 c. tomato juice or sauce                    1 c. mild cheese

Brown sausage in large skillet. Add onions and peppers. Cook over medium-low heat until tender. Stir in all the seasonings, tomatoes and tomato juice. Simmer another 5 minutes. Stir in wheat. Cover and simmer 15 minutes until wheat is hot. Sprinkle top with cheese before serving. 6 servings.

NOTE- can substitute 2 c. rice for wheat.

Cheesy Tomato Bake

(Wheat Cookin’ Made Easy adapted by Debbie Kent)

3 T. oil                                                 ½ c. bacon crumbles                4 T. flour

3 c. tomato juice                                  1 t. salt                                                2 T. dry onion

¼ c. water                                           1 c. grated cheese (1/4 jar spread)      

Soak onion in water for 15 minutes, drain. Heat oil, add bacon, onion and flour, stir for 2 minutes over low heat; add tomato juice, stir and thicken for sauce. Remove from heat and add cheese. Our over wheat and place in buttered baking dish. Bake at 350º for 45 minutes.

Corned Beef Casserole

(Wheat Cookin’Made Easy adapted by Debbie Kent)

1 can Cream of Mushroom Soup        1 c. water                                3 T. dry milk

1-4oz can mushrooms, drain               2 c. cooked, cracked wheat    1 can corned beef

1 c. grated cheese                               

Combine all ingredients in a 1 ½ qt. casserole dish. Bake at 350º for 30 minutes.

Mexican Casserole

(Wheat Cookin’ Made Easy adapted by Debbie Kent)

1 ½ c. cracked wheat or bulgur           1 can diced tomatoes              2 ½ c. water

1-4oz can diced green chiles               1 T. chicken bouillon               1/4 c. dry onion, soaked

1 t. salt / pepper to taste                      1 t. garlic salt                           1-8 oz tomato sauce

1 can chicken chunks                          1c. grated cheese (opt)

Combine all ingredients in 9”x9” baking dish. Bake at 350º for 1 hour. Add cheese 15 minutes before casserole is done.

Quick Pioneer Stew

(Wheat Cookin’ Made Easy adapted by Debbie Kent)

2 cans kidney beans                            1 can beef broth                      1 t. salt

1 can beef chunks                               ¼ c. dry onion                         ¼ c. dry celery

1 can corn, undrained                         1 can diced tomatoes              ½ t. chili powder

¾ t. salt                                               ½ c. cooked wheat                  1 T. flour or cornstarch

Combine all ingredients except flour, bring to a boil and simmer 20 minutes. Combine flour with small amount of water to make thin paste and stir into stew. Stir until thick and bubble.

Jambalaya

(Wheat Cookin’ Made Easy)

2 c. cooked wheat                               2 T. oil or butter or margarine             1 T. flour                    

½ t. garlic powder                               1 green pepper, chopped                     ½ c. onion, chopped

1- 14.5 oz. diced tomatoes                  salt and pepper to taste                       ¼ t. thyme                  

2 T. Worcestershire sauce                   2 c. cooked shrimp or chicken            1 c. tomato sauce

¾ c. pepper jack cheese, grated          2 T. parsley

Heat oil in sauce pan, add onions and green peppers. Cook until tender. Stir in four and blend thoroughly. Add tomatoes, water, seasonings, Worcestershire sauce, stir, occasionally. Add wheat and meat then toss. Sprinkle parsley and cheese over the top and place in a 350º oven for 15 minutes. Serves 6.

Wheat and Ham Casserole

(Wheat Cookin’ Made Easy adapted by Debbie Kent)

2 c. cooked wheat                               3 T. dry onion                         2 T. dry peppers

1-4 oz can mushrooms, drain              1/4 t. garlic powder                 1-can Cr. of Chicken Soup

1-can diced tomatoes                          1 ½ c. cooked ham                  ½ c. water

Combine all ingredients in 1 ½ qt. casserole dish and Bake at 350º for 30-40 minutes.

Turkey Casserole

(Wheat Cookin’ Made Easy)

3 c. cooked wheat                   2 c. cooked turkey or chicken             ¼ c. oil, butter or margarine

¼ c. onion chopped                 ½ c. celery, chopped                           2 c. broccoli, fresh or frozen

¼ c. flour in ¼ cold water       2 c. chicken broth or water w/            2 t. bouillon

1 c. milk                                  salt and pepper to taste                       1 t. poultry seasoning 

1 c. mild cheese, grated          ½ c. slivered almonds or breadcrumbs (optional)

Heat oil, add onion and celery. Cook until tender. Blend in flour/water mixture. Stir in chicken broth and milk. Add broccoli. Cook over low heat, stirring constantly until thickened. Add seasonings, wheat, turkey and cheese. Pour into buttered, 2 qt. casserole dist. Sprinkle with almonds or breadcrumbs and more cheese if desired. Bake at 350º for 30-40 minutes.

Cracked Wheat Hamburger

Kathy in FL (fluwiki.com)

1 c. cooked cracked wheat                 1 T. oil                                                 1 T. brown sugar

1 egg                                                   2-3 dashes each onion & garlic salt     1 t. beef bouillon

2-5 T. flour

Mix all together and fry.

Cracked Wheat Sausage                                                                                                       (Kathy in FL) fluwiki.com                                                                                                                1 c. steamed cracked wheat                 1 1/2 t. sage or Italian seasoning         1 t. beef bouillon                                        2–3 dashes onion and garlic salt       1 t. Worcestershire sauce                    1 egg                        3–4 T whole wheat flour                        1 T. oil                                                 1 T. brown sugar  dash of cayenne                             3–4 drops liquid smoke                                                      Fry after mixing.

 SIDE DISHES & SALADS

Mexican Wheat

(Simply Ready By Terri Johnson)

4 c. steamed wheat                             2 c. water                                15 oz. canned tomatoes         

1 T. salt                                               ¼ t. cumin                               ¼ t. garlic powder

¼ t. pepper                                          ¼ c. dry onion

Combine all ingredients in a skillet and stir until well mixed. Cover and simmer for 30-45 minutes or until wheat is tender and liquids are absorbed. Add more water if wheat becomes dry during cooking.

Wheat Parmesan

(Simply Ready By Terri Johnson)

4 T.  oil                                                ½ c. chopped onion                 2 c. steamed wheat

2 c. water                                            2 t. chicken bouillon                1 t. salt

¼ t. pepper                                          ¼ t. garlic powder                   1 T. parsley flakes

¾ c. parmesan cheese

Sauté onion in oil. Add wheat, water, bouillon, salt, pepper and garlic. Cover and simmer over low heat until liquid is absorbed. Just before serving add cheese and parsley.

Barbecued Wheat

(Simply Ready By Terri Johnson)

3 c. steamed wheat                             1/3 c. catsup                            1/3 c. molasses

1 t. dry mustard                                  ½ C. bacon pieces                   2 T. dried minced onions

2 T. honey or sugar                             ¼ t. Worcestershire sauce

Mix all ingredients together in casserole dish and cover tightly. Bake at 350º for 1 hour. Uncover last 10 minutes.

Pizza Crust

(Montana Magic)

1 ½ c. warm water                              1 T. yeast                                 3 c. whole wheat flour           

1 ½ t. salt                                            1 t. sugar or honey

Dissolve yeast in water. Mix together all ingredients. Beat vigorously with fork until smooth. Let rise until double. Shape into 2 greased pizza pans. Lightly oil dough before putting on sauce. 

Top with sauce, cheese, etc. Bake at 425º for 20 minutes.

Mushroom Wheat Berry Pilaf

(Alton Brown on foodnetwork.com)

2 t. olive oil                                         1 ½ c. onion, chopped             ½ t. salt

5 cloves garlic, minced                        1 T. butter                               1 lb mushrooms

1 T. soy sauce                                      ½ c. chicken broth                   1 ½ c. cooked wheat berries

1 ½ c. rice, cooked                              ¼ t. thyme leaves                    ½ t. dried rosemary

1 t. lemon zest                                     salt and pepper

Heat oil in large sauté pan over low heat. Add onions and salt and cook until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter and melt. Add mushrooms and soy sauce, increase heat to medium and continue cooking for 5-10 minutes, until mushrooms release their liquid. Add broth and simmer 5 minutes. Add wheat berries, rice, thyme, rosemary and lemon zest, heat through. Season to taste with salt and pepper.

American Style Pilaf

3 tbsp butter/ margarine/oil                 3 tbsp chopped onion              2 c. cooked wheat                              2 c chicken stock                            1/2 tsp salt                               1/8 tsp pepper Melt butter in heavy skillet; add onion and sauté until opaque. Add remaining ingredients, cover and simmer over low heat 20 minutes, or until all liquid is absorbed.

Variations:

Parsley: Add 1/4 tsp. chopped parsley to the chicken flavored pilaf at the beginning of cooking.

Parmesan Pilaf: Increase onion to 1/4 cup and add with it 1/4 tsp minced garlic. When cooking is completed, stir in 1/3 c parmesan cheese and 1 tbsp minced parsley.

Pink Pilaf: Substitute 1 cup tomato juice, 1 cup chicken broth, and 1/4 c water for the 2 cups chicken broth.

Taiwan Pilaf: When cooking is completed, stir in 1 to 2 tbsp soy sauce.

Pilaf Almondine: Cook 1 cup bulgur. When cooked, add 1/3 to 1/2 cup butter or margarine. Sprinkle with chopped, toasted almonds.

Tabouli (Tabbouleh)

1 c. bulgur                                           1 1/2 c boiling water               3 med. tomatoes, seed, diced             1 1/2 c flat parsley, finely chopped           1/2 c chopped red onion         ¼ c fresh mint, finely, chop    1 cucumber, finely diced                        3 tbsp oil (olive)                      1/4 c. lemon juice                  1 tsp salt                                                1/4 tsp pepper                                1 t. lemon zest (opt)             In large bowl, stir bulgur with water; let stand, covered 15 minutes until bulgur softens and re-hydrates. Drain bulgur well. Add tomatoes, cucumber, onion, mint and parsley; mix well. Whisk remaining ingredients together, pour over the salad and toss well to combine. Cover and chill for at least 1 hour. Serves 6. (Can use cooked whole kernel wheat.)

Toasted Corn and Bulgur Salad

(wheatfoods.org)

¾ c. dry bulgur                                    1/3 c. water                             1 t. salt

1 c. frozen corn, thawed, drained       1 T. olive oil                            1 pt. cherry tomatoes, halved

1/3 c. chopped green onions               2 T. red wine vinegar              1 t. pepper

In a large, heavy skillet toast bulgur over medium heat 5-10 minutes, stirring occasionally until lightly browned. Add water and salt and bring to a boil. Reduce heat and simmer covered, 5-10 minutes or until water is absorbed. Remove from heat and let stand 10 minutes covered. Transfer to bowl and cool in refrigerator.

Add corn, tomatoes, onions, vinegar and pepper to bulgur. Toss lightly and chill before serving. 6 servings.

Artichoke Wheat Berry Salad

(wheatfoods.org)

1 c. whole wheat berries, soaked        3 c. chicken broth                    3 green onions, sliced

1 sm. yellow pepper, seeded and dice                        20 stuffed olives         ½ c. mayonnaise         

2-6 oz marinated artichoke hearts, drained (reserve liquid)                ¼ t. curry powder

Heat chicken broth and add whole wheat. Simmer wheat until soft, ½-1 hour; drain excess liquid. Add onions, pepper, olives and artichokes to wheat berries. Blend mayo and curry powder into ¼ c. artichoke liquid until smooth. Add to wheat mixture and mix thoroughly. Chill several hours before serving or overnight. Serves 12.

Cracked Wheat Salad

(Simply Ready By Terri Johnson)

2 c. cracked wheat                              6 c. water                                ¾ c. Miracle Whip                  

4 T. chopped green pepper                  ½ c. chopped green onion       ¾ c. chopped celery

1 c. chopped tomato (optional)           ¼ t. salt                                   Pinch pepper                          

1 c. tuna or shrimp

Cook cracked wheat in water until tender. Cool. Add and mix in remaining ingredients. Chill then serve cold. Bake at 350º for 45 min.

Apples and Wheat Berry Salad

(Wheat Cookin’ Made Easy)

3 c. cooked whole wheat                    1 c. diced celery                      2 large apples, cored/ diced

1 c. raisins                                           ¾ c. mayo                                3 T. Sugar

1 ½ t. lemon juice, fresh if poss.         ½ t. nutmeg

Combine all ingredients in a large bowl and mix well. Refrigerate for 2-3 hours. To serve, place on a bed of lettuce and sprinkle with chopped walnuts or grated cheddar cheese. Serves 6-8.

Carrot, Pineapple and Wheat Salad

(Wheat Cookin’ Made Easy)

2 ½ c. shredded carrots           1–8oz can crush. pineapple, drained   2 c. cooked whole wheat

½ c. raisins                              ½ c. mayo                                            1 t. honey

Combine all the ingredients and chill for at least 1 hour. Serves 6-8.

Chicken-Wheat-Avocado Salad

(Karen Tolman)

2 T. lemon juice                       1  1/2 C. diced avocado                      1c. dice/cook chicken/turkey

1 C. cooked whole wheat       1 C. chopped celery                            2 T. minced green onion

4 T. mayonnaise                      4 T. sour cream                                    1 tsp. salt

1/3 C. chopped nuts (optional)

 Pour lemon juice over avocado; add other ingredients and gently mix.  Put on lettuce leaves to serve.  (To extend the salad, you can add extra cooked wheat.)

Orange, Pine Nuts and Raisins Bulgur Salad

(foodnetwork.com)

1 ½ c. bulgur                           1 ½ c. hot water                                  3 T. lemon juice

3 T. orange juice                      1 T. grated orange rind                       2 cans mandarin oranges

1/3 c. olive oil                          4 green onions, sliced                          1/3 c. chopped fresh mint

1/3 c. chop parsley leaves        1/3 c. pine nuts, toasted                      1/3 c. raisins

Salt and pepper to taste

In large bowl combine bulgur, water, lemon and orange juice and rind. Tightly cover with plastic wrap ad let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork. Add all remaining ingredients; season with salt and pepper. Let salad stand, covered for 30 minutes before serving.

DESSERTS

Bottled Fruit Cake

(Wheat Cookin’ Made Easy)

1 qt. or 2-15 oz cans bottle fruit         1 c. oil                                     2 c. sugar

4 c. whole wheat flour                                    1 t salt                                     4 t. baking soda

4 t. cinnamon                                      1 t. nutmeg and cloves            2 c. nuts/raisins/choc.chip

Use room temp. fruit. In large mixing bowl, blend fruit, oil, and sugar until well blended. Sift dry ingredients together and add to fruit mixture. Pour into greased and floured 9”x13” cake pan. Bake at 350º for 40-50 minutes. Cool. Dust with powdered sugar.

Chocolate Chip Cookies

(Debbie Kent)

Makes about 100 cookies

2 c. Crisco shortening                         2 c. sugar                                 1 c. brown sugar         

4 eggs                                                  4 t. vanilla                               4 c. WW flour (or ½ white)

2 t. baking soda                                   2 t. salt                                                2 c. oatmeal                

2 c. chocolate chips

Beat shortening, sugars, eggs and vanilla until creamy. Add dry ingredients 1 cup at a time, when mixed, add in choc. chips. Bake at 350º for 11 minutes on greased cookie sheet. (recipe can be halved)

Baked Wheat Pudding

(Wheat Cookin’ Made Easy)

6 eggs                                                  ¾ c. brown sugar                     ½ t. salt

1 ½ t. vanilla                                       3 c. milk                                  2 c. cooked wheat

1 c. raisins

Slightly beat eggs and add sugar, salt and vanilla, the milk and stir until all sugar is dissolved. Add wheat and stir to break up lumps. Stir in raisins. Pour into greased 2-qt casserole dish. Sprinkle with nutmeg or cinnamon and bake at 350º for 1 hour, until set. Serve warm or cold. Top with cream, fruit or whipped cream.

Chocolate-Coconut Wheat Berry Candy

(Wheat Cookin’ Made Easy)

3 T. cocoa                                            ½ c. milk                                 2 c. sugar

¼ t. salt                                               1 t. vanilla                               1 c. cooked wheat

2 c. quick oats                                     ½ c. coconut

In small pan, stir together cocoa, milk, sugar, salt and vanilla. Stirring constantly, slowly bring to a boil. Remove from heat. And mix in remaining ingredients. Drop by teaspoon onto a greased cookie sheet. Put in refrigerator to set. Makes 30 pieces.

Cheesecake Squares

(Simply Ready By Terri Johnson)

2 c. condensed milk                            ½ c. lemon juice                      ¾ c. shortening or margarine

1 c. brown sugar                                  1 ¾ c. wheat flour                   ½ t. baking soda

1 t. salt                                                            1 ½ c. oats

In blender, blend condensed milk and lemon juice until set. Set aside. Mix shortening and sugar. Mix flour, soda, salt and oats together. Mix the flour mixture with the shortening mixture until crumble. Place ½ of the crumb mixture in a greased 9 x 13 pan. Press into pan. Spread lemon filling over the top of crumb crust. Top with remaining crumb mixture. Bake at 350º, 25-30 minutes or until lightly browned. Cool and cut into bars.

Crazy Chocolate Cake

(Simply Ready By Terri Johnson)

1 egg                                                   2 c. sugar                                 1 c. shortening            

1/2 c. baking cocoa powder                3 c. wheat flour, sifted 2x       ¼ c. non-instant dry milk

2 t. baking powder                              2 t. baking soda                       2 t. vanilla                  

2 c. boiling water

Mix all at once and beat for 3 minutes. Place in greased 9 x 13 pan. Bake at 350º for 35-45 minutes or until done.

Cereal Balls

(submitted by Susan Davis)

 10 cups assorted cereal (we use puffed wheat, rice chex, & cheerios)

4 cups miniature marshmallows          1/3 cup peanut butter              1/4 cup butter

Put cereal in a large bowl (largest Tupperware size works best).  Melt the remaining 3 ingredients in pot stirring frequently until smooth.  Pour mixture over cereal, stir until evenly coated.  Shape into balls with buttered hands.

Whole Wheat Carrot Cake

1 C. cooking oil                       1 C. granulated sugar                          1 C. packed brown sugar

1 tsp. vanilla                            4 eggs (2/3c egg pdr&2/3c water)       2 C. whole wheat flour

1/3 C. dry milk                        1 tsp. each:  baking soda                     1 t. baking powder

1 t. salt                                                2 tsp. ground cinnamon                      1 C. chopped nuts

1 C. DH Carrot or 3 C. finely shredded carrots

 Reconstitute eggs with warm water and whip with wire whip.  Re-hydrate carrots in 3 C. warm water, let set for about 20 minutes, and drain.(should be about 3 C.)  In a large mixer bowl, combine oil, granulated sugar and brown sugar on low speed of electric mixer till mixed.  Add vanilla; beat in eggs.  In another bowl, stir together flour, milk powder, baking soda, baking powder, salt and cinnamon.  Add to egg mixture till well blended.  Stir in carrots and nuts.  Pour batter into a greased and floured bundt pan.  Bake in 350º oven for 50-60 minutes or till cake tests done.  Cool in pan, and invert on serving plate.  Sprinkle sifted powdered sugar on top.

Blender Wheat Spice Cake

(Simply Ready By Terri Johnson)

2 ¼ c. whole-wheat grain                    2 T. vinegar                             2 c. water                   

¾ c. cooking oil                                   2 c. sugar                                 2 t. baking soda

1 t. cinnamon                                      ¼ t. nutmeg                             ¼ t. cloves                  

½ t. salt

Place water, vinegar and wheat into blender and blend on high 2-3 minutes. Stir. Blend again 2-3 minutes until the grain is blended into a flour batter. Add oil and stir in with spoon. Then blend again for 1 minute. (batter should be near 6 c. mark on blender). Set aside. Pour batter into a large mixing bowl. Stir in sugar. Sprinkle soda, spices and salt over batter and stir until well blended. Bake at 350º for 40-45 minutes.

Graham Crackerless Crust

(Montana Wheat)

1 c. whole wheat flour                                    ½ t. salt                                   1 t. baking powder     

½ c. sugar                                            1 T. dry milk                           6 T. butter or marg., melted

½ t. vanilla

Mix dry ingredients together. Add margarine and vanilla. Mix well. Press into 9” pie plate. Bake at 400º for 5 minutes.

Easy Strawberry Pie

(Montana Wheat)

1 Graham Crackerless Crust               1-10oz.frozen strawberries in syrup

1- 8 oz. strawberry yogurt                   1 – 8 oz tub whipped topping             ½ t. cinnamon

1 T. cornstarch                                   

Drain juice from thawed strawberries into small sauce pan. Dissolve cornstarch in juice. Heat and stir until thickened. Let cool. In large bowl mix together strawberries, yogurt, whipped topping, cinnamon and cooled syrup. Pour into cooled crust. Refrigerate 1 hour before serving.

Light Angel Food Cake

(healthykitchens.com)

¾ c. whole wheat flour                       ¼ c. corn starch                       1 ¼ c. powdered sugar

12 large egg whites                             ½ t. salt                                   1 ½ t. cream of tartar

1 c. powdered sugar                            1 t. vanilla

Mix dry ingredients (reserving 1 c. sugar) together in bowl. Put egg whites in another bowl with salt and cream of tarter. Whip on high speed until whites will stand in peaks. Switch to low speed. Gradually add 1 c. powdered sugar and flavoring. Stop the mixer and sprinkle in 1/3 of the flour mixture. Lightly blend again using the momentary switch. Do not thoroughly blend. Add the remaining flour mixture and blend only until mixed. Pour into angel food cake pan and bake 30-35 minutes at 375º. Invert pan to cool.