COOKING WITH FOOD STORAGE

Before you Begin Cooking
Take it one step at a time-don’t try and do too much at one time. You’ll just get burnt out. Just work on one food storage item at a time.
Nothing is ever an absolute-you don’t need to use 100% whole wheat, eggs, powdered milk, etc. in the recipe in order for you to be classified as using your food storage. Adapt it to your family’s tastes. The end goal is to be rotating it…and your family needs to eat it in order for you to rotate it.
Try it in your own recipes-you know your family already likes them so start here first. Yes, I do have recipes if you want to try one you’ll know works great with food storage.
DON’T WARN YOUR FAMILY!-please, please, please do not warn your family that the food you’re serving contains food storage. They won’t guess unless you tell them…I promise!
Start Today
Decide and commit to start using your food storage today!

JANUARY 2010
FOOD STORAGE RECIPES

A fun twist on rice pudding and maybe something different for those cold nights

RICE PUDDING WITH APPLES AND CINNAMON
Serves 4

I make this in my pressure cooker – it is easy, fast and yummy.

1 T. butter
1/4 cup long grain rice *
2 cups milk *
1 cup water
1/3 cup sugar
1/2 tsp. salt
1 egg *
1/4 cup evaporated milk *
1/2 tsp. vanilla
Cinnamon

Melt the butter, add rice and stir to coat with butter. Stir in your water (3 cups) and dry milk (6 T. for non instant, 2/3 cup for instant) add sugar and salt. Close lid and bring to pressure, cook 12 minutes at pressure. Remove from heat, allow pressure to come down on it’s own.

In a small bowl, mix together your egg (you can use your powdered eggs) and the evaporated milk (you can make your own) and vanilla. Stir a little of the hot liquid from you cooker into the egg mix (tempering the eggs), then add to the rice mixture.
Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding begins to bubble. Remove immediately from heat. Cool 10 min. stirring occasionally. Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon or you can top with a spoon (or two) of the Apple Cranberry Cinnamon Topping below.

Apple Cranberry Cinnamon Topping:
3 – 4 Apples * (Equivalent of 3 – 4 apples set to hydrate) peeled, chopped
1/4 cup Dried Cranberries *
2 T. sugar (or to taste)
1/2 tsp. cinnamon
dash cloves
water, about half way up apples

Cook apples and cranberries until tender. Mix 1 rounded teaspoon corn starch* with a little cold water and add to cooked apples; continue to cook until thickened (2 minutes) stir in cinnamon and cloves.

* Food Storage Item
Although I have used the (*) for food storage items all of these items would be in your food storage but the fresh butter


YUMMY DINNER ROLLS
**GETTING STARTED TIP** One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it! See how food storage actually SAVES TIME and MESS! I love it!

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!