Posted on 09/16/2001 7:11:27 PM PDT by Utah Girl
I started this thread in response to some people who want to know what to do with the food they store, specifically wheat. I think the best motto is "Store what you eat and eat what you store." As Freeper Spiff said on the first thread, a total diet of whole wheat can be really hard on your digestive system. Start slow, and rotate. I also store different kinds of flour (they are dry packed) so that I can lighten up my bread, etc. Go with what you are comfortable with. I am posting some ideas on how to use the wheat, as well as some ideas on food storage. Please post any recipes you have that you use that could be adapted for food storage, and other ideas of what to store in case of emergencies.
In church today, the theme was paying tribute, a memorial to the victims of the WTC and Pentagon bombings. Over and over again I heard "If ye are prepared, ye shall not fear." We need to get prepared as a nation and individually. Good luck!
Here is the first thread on emergency preparedness.
Emergency Preparedness (year's supply of food, 72 hour kit)
Thirty Ways to use wheat
Steamed wheat dishes:
Hot with butter
Boston baked wheat
Mushroom soup over wheat
Wheat custard (like rice custard)
Wheat with peppers, celery, onion
Cracked wheat
Balls -- 1/2 wheat and 1/2 meat
India wheat cakes (I don't know what these are)
Loaf -- equal parts )meat, wheat, and nuts)
Wheat seafood salad
Parched and ground for cereal
Sprouted wheat
Sprouts, banana, and coconut
Sprouts, dates, water -- blend
In egg omelets
Bread -- find grind to dough
Warm in butter -- season
Gluten How to make gluten
Grind for chili or patties
Chunks for stew
Slice for steaklets
Roll for sausages
Combine with meat
Baked goods with fine flour
Bread -- bake in juice cans or flower pots, big or little
Waffles, sprouts on top
Paper thin sheets -- rings (???) Perhaps crepes?
Whole wheat cakes, cookies, brownies
For bread combine wheat, rye, oats, also crack the wheat and add to bread
Grow Grass
Grow grass, drink juice, or use to heal wounds
Parch grains
Parch grains for Postum like drink (Postum is a coffee like drink made out of grains)
Parch for snacks. Combine with other seeds and grains
Here's my recipe for Whole Wheat Chiffon Cake.
Whole Wheat Chiffon Cake
1 cup sifted whole wheat flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup oil
2 egg yolks
6 tablespoons cold water
1 tsp grated lemon rind
1 tsp vanilla
1/2 cup egg whites (about 4)
1/4 tsp cream of tartar
Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, and salt in a mixing bowl. Make a well in the center and add the oil, egg yolks, water, lemon rind, and vanilla. Beat until smooth. Beat the egg whites with the cream of tartar until stiff but not dry. Gently fold in the egg whites into the mixture. Turn into an ungreased 9 inch angel food cake pan and bake for 35 minutes. Cool upside down in the pan. When cold, loosen cake with a spatula from the pan. Drizzle lemon glaze over the top of the cake and serve.
Lemon glaze
2/3 c. sifted confectioners' sugar
2 T. freshly squeezed lemon juice
1 t. grated lemon rind
Place the sugar in a small bowl, add the lemon juice and rind; stir briskly until smooth and well blended.
NOTE: Orange glaze may be made easily if orange juice and orange rind are substituted for the lemon juice and rind.
And here is a family favorite for Old Fruit Cake. It will use up any "old" canned fruit you might have in your food storage. Of course, you can also use any canned fruit to make this cake.
Old Fruit Cake
1 quart jar any older fruit. Puree in blender and add 4 tsp baking soda. It will foam up.
Sift together:
4 cups flour (I use half white, half whole wheat)
1/2 tsp ginger)
1 tsp salt)
1 tsp nutmeg
1 tsp cinnamon)
Mix together:
2 cups sugar
1 cup oil
1 tsp vanilla
Add fruit and flour mixture alternately to oil and sugar mixture. Mix well. Bake in a dripper pan (9" by 13") or two loaf pans at 350 degrees F for 35 minutes or until done to the touch. Ice with lemon butter frosting. Add raisins and nuts if desired.
Makes a very moist cake. Good for using up last year's fruit or any darkened fruit.
Here is a website I found that has some excellent recipes for using wheat.
Please add any recipes you have or ideas on food and preparedness.
And MHGinTN, can you ping with your list? I'd greatly appreciate it.
And carenot, this thread's for you!
Incidentally, my hair isn't as gray when I eat these for breakfast on a regular basis and I know that my body is a lot happier.
You are talking about potentially longer term storage. But however one views storing for the really long term, there's no harm in putting a couple of weeks' worth of canned goods, soups, oatmeal, pasta, and similar items on the shelf, and rotating them so they doesn't go stale. Then if nothing happens, you aren't stuck with a bunch of stuff you can't face eating.
I would believe now to be a great time to put together a FReeper recipe book, if one has not already been compiled.
If there is one, would someone point the way??? If not, perhaps it could be compiled, then printed at a low cost by a FReeper who might also be a printer/have access to printing facilities.
Just MHO....
The rest you should be able to figure out on your own!
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