Here are a few recipes from the Food Storage Cook Book:


Steamed Wheat

When steaming wheat, the kernal becomes very tender and flavorful.
It is easily digested, and versatile in many recipes.

Ingredients:
1 C washed whole kernel wheat
1/2 C water
1 tsp salt

Directions:
Pour wheat into water and salt, in an uncovered 1 to 2 quart casserole
or metal bowl. In a larger pan, for steaming, place something under the
bowl to keep it from touching the bottom of the pan (example, large
canning jar ring). Add water to the larger pan and cover with just the
one large lid. Bring water in the bottom of the pan to a full rolling
boil for about 15 minutes. Reduce heat and simmer about 45 minutes.

Serving Suggestions:
Serve with butter and salt
Serve with veggies as a side dish
Use in place of cooked rice and beans
Serve with milk and honey/sugar
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Basic Wheat Bread recipe:

Making Bread is Easy as One-Two-Three-Four!
1. Put 1 cup of warm water plus one tablespoon sugar in a mixing bowl. Add two

tablespoons of yeast. Let sit for about five minutes.

2. Add three cups of flour, 1 cup of milk, dash of salt, 2 tablespoons of sugar, and

3-4 tablespoons of oil or melted (and cooled) margarine or shortening. Stir 50 times

clockwise, and then 50 times counter-clockwise.

3. Add another 3 to 4 cups of flour and mix until the dough forms a good ball. Turn

dough out of the bowl onto a floured surface and let it sit for ten minutes. Then,

knead the dough for 5 to 10 minutes.

4. Let rise in a greased bowl for about an hour (it should double in size). Punch down

the dough. Let it rise again for 30 to 45 minutes. Divide into two equal parts and

shape into loaves. Place in loaf pans and bake at 425 degrees for about 25-30 minutes.

Variations:

Cinnamon Bread
Roll the dough flat, put a thin layer of butter or margarine on entire surface,

sprinkle with sugar and cinnamon (optional raisins) and roll up, lay it in the pan,

let it rise, bake it, yummy!

Cheesy Bread
Roll the dough flat and sprinkle grated cheese and/or garlic powder,roll it up, let it

rise and bake!

Navajo Fry Bread/Scones
Take approx. a golf ball to tennis ball sized chunk of dough, stretch out thin and fry

in about 2-3 inches deep of vegetable oil,canola oil or other cooking oil.
Sprinkle with powered sugar,cinnamon  or drizzle with butter and syrup or a good jam!

Filled and Baked single popovers:
 rolled dough flat into a roughly large hand-sized square, fill with 

meats,cheeses,sauces,veggies,fruits,etc...fold over, pinch closed and bake.

Uses for this dough:
Pizza Crust
Rolls
Cinnamon Rolls

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Homemade Noodles

Ingredients:
1 C whole-wheat flour
1 large well-beaten egg
2 T milk
1/2 tsp salt

Directions:

Combine flour, egg, milk and salt to make a very stiff ball of dough.
On a lightly floured surface roll dough until very thin, the thinness of
the dough will depend on your tastes. Roughly roll it out to about the size of an 8x10

photo. Let it dry about 1-1/2 hours. Cut into 1/4 to 1/2 inch thin strips with
pizza cutter...or pastry cutter. Store in a container that is not airtight.

When ready to use:
Drop into boiling water or soup. Cook 8-10 minutes. Drain and butter or oil.

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Old Fashioned Honey Candy

In a heavy saucepan boy 2 C honeyto the hard ball stage, 225 degrees
(when tested in cold water). Pour onto buttered surface. When cool enough to handle,
butter hands and start pulling as you do for taffy.

When honey holds its shape and its golden taffy color, twist into ropes
and place back on the countertop or baking sheet and cut into pieces with scissors.

Wrap induvidually with wax paper.

Variation:
2 C honey
1 C brown sugar
1 C cream

Combine honey, sugar and cream. Cook slowly to hard ball stage and follow
instructions as for "Old Fashioned Honey Candy"

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Garden Vegetable Soup With Beef

Serving Size : 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Oz            Freeze-Dried Beef,   Or
   4      Oz            Textured Veg. Protein, Beef Flavored -- (TVP®)
   4      Oz            Pasta Shells
   1      Oz            Freeze-Dried Peas
   1      Oz            Freeze-Dried Carrots
   1      Oz            Freeze-Dried Corn 
   3/8  Oz            Freeze-Dried Green Beans
   1      Tbsp          Instant Minced Onion
   2      Tbsp          Dried Parsley 
   1/4  C             Tomato Crystals 
  4                    Beef Bouillon,   Or 
  1/4  C             Bouillon Granules 
  1      Tsp           Basil 
  1/8  Tsp           Garlic Powder 
  2      Env           Vegetable Beef Broth Soup -- making 20-24 oz each

  3      Oz            Parmesan Cheese -- grated 
  7      C             Water -- as needed

1. Package all ingredients together, except the cheese, which is bagged separately.

2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and

heat, covered, to boiling. Reduce head and simmer 10-20 minutes, or until vegetable

and meat are the correct tenderness.

3. Add more water if soup is too thick. Add cheese on top of each serving.

Makes 8-9 cups.