Rice

Now that you’ve stored all that rice in your food storage, will you eat it?  Of course!  And you can eat it in a variety of flavors.

To make three cups of plain, cooked rice, bring two cups of water to a boil.  Add one half to one teaspoon salt, then stir in one cup rice.  Reduce heat to lowest setting.  Cover saucepan and cook for twenty-five minutes.

To change the flavor, cook the rice in beef or chicken broth instead of water.  Or add one of the following herbs while cooking:  1/8 teaspoon dried thyme, oregano, sage, rosemary, basil, or savory 1/2 teaspoon celery seeds or dried dill; seasoned salt in place of salt; 3/5 teaspoon dried marjoram; to teaspoons poppy seeds; or one small bay leaf.  You also substitute vegetable juice cocktail or tomato juice for one cup of the cooking water.

For another direction in flavor, use 1/2 cup fruit juice (orange, apple, cherry, pineapple, etc) in place of 1/2 cup of the cooking water.  Or add a few drops of flavored extracts (orange, lemon, almond, or vanilla to the water.

You can also dress up cooked rice by adding sliced mushrooms, sauteed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream, or chopped chives.

Wash 2 cups wheat, drain.  (Do not soak)

Cook wheat slowly for 2 hours in 4 cups water.  Cook 1 cup raisins in enough water to cover for 15 minutes.

Mix together the following:

• 1/4 cup brown sugar
• 1/4 tsp salt2 Tbsp honey
• 2 Tbsp lemon juice
• 1/2 cup cornstarch
• 1 cup water

Add to raisins and cook 2 to 5 minutes until thickened, stirring often.  Add to cooked wheat.  serve hot with milk.  (the cereal should not need added sweetener).  May be kept in refrigerator for up to a week and warmed up as needed.

Creamy Oatmeal

• 1 cup water
• 1/2 cup oats
• dash salt
• put oats in water and cook.

Chunky Oatmeal

• 1 cup water
• 1/2 sup oats
• dash salt
• Boil water then add the oats and cook.

Oatmeal can also be cooked in fruit juices instead of water, giving it a cooked-in sweetness.  Oatmeal’s high level of soluble fiber slows down the digestive process, making you feel full longer.  Diets high in oatmeal/oat bran and low in saturated fat and cholesterol may reduce the risk of heart disease.

When eating oatmeal you can put a variety of toppings on it such as;

1. raisins, brown sugar, cinnamon and nutmeg
2. honey and honey-crunch-flavor wheat germ
3. applesauce and cinnamon
4. low-fat granola dn skim milk
5. raspberry nonfat yogurt and dried cranberries
6. apricot fruit spread and sliced almonds
7. sliced strawberries, plain nonfat yogurt and brown sugar
8. maple flavor pancake syrup and chopped toasted pecans
9. canned crushed pineapple, sliced bananas and chopped macadamia nuts
10. strawberry nonfat yogurt and sliced kiwi
11. sliced bananas and vanilla nonfat yogurt sprinkled with cinnamon
12. reduced-fat peanut butter and strawberry fruit spread
13. chopped dates, walnuts and cinnamon
14. canned pear slices, maple-flavor pancake syrup and cinnamon
15. coarsely chopped canned peaches and ground ginger
16. diced dried apricots or diced dried mixed fruit and honey
17. Pumpkin or apple butter and raisins
18. blueberry fruit spread, vanilla or plain nonfat yogurt and nutmeg
19. orange marmalade and dried cranberries

Blend on high speed for 4 minutes:

• 1 cup milk
• 3/4 to 1 cup wheat kernels

Add and blend for 1 minute:

• 3 eggs
• 1 TB sugar (opt)
• 1/4 cup oil
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tsp soda

Allow to sit 5 minutes.

Just as delicious if you substitute all purpose flour for part or all of the whole-wheat flour.

• 1-1/2 cups butter, margarine or shortening
• 3 cups packed brown sugar
• 3 eggs, beaten, or equivalent
• 5 cups whole-wheat flour
• 3/4 teaspoon salt
• 1-1/2 teaspoons baking soda
• 1 cup chopped walnuts or pecans, if desired

In a large bowl, cream together butter, margarine or shortening and brown sugar.  Beat in eggs until mixture is fluffy.  In a medium bowl, combine flour, salt and baking soda.  Gradually stir into creamed mixture.  Stir in chopped nuts, if desired.  Shape dough into a roll about 13 inches long.  Wrap in waxed paper or foil.  Refrigerate at least 2 hours.  Preheat oven to 425F (220C).  Cut refrigerated dough into 1/4 inch slices.  Arrange on ungreased baking sheets.  Bake 8 minutes or until firm.  Use a metal spatula to remove baked cookies frm baking sheet.  Cool on racks.  Makes about 100 cookies.

Makes about 6 quarts

• 6 cups rolled oats
• 1/2 cup brown sugar
• 1 cup coconut
• 1/4 cup sunflower seeds
• 1/2 – 1 cup raisins
• 1 cup chopped nuts

Mix all ingredients except raisins.  Stir in and coat thoroughly with:

• 1/2 cup oil
• 1 teaspoon vanilla
• 1/3 cup honey

Spread on cookie sheet and bake at 350 degrees for 30 minutes.  Last five minutes add 1 cup raisins or other dried fruit.

Rolled whole-wheat is much more chewy and absorbs more liquid than rolled oats.

• 1 cup shortening
• 3/4 cup packed brown sugar
• 3/4 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs, beaten, or equivalent
• 1 teaspoon vanilla extract
• 1-1/2 cups whole-wheat flour
• 1 to 2 cups rolled whole-wheat or 2 to 3 cups rolled oats
• 1 (6-oz) pkg chocolate pieces or carob pieces

Butter baking sheets.  Preheat oven to 375 (190C).  In a large bowl, cream together shortening, brown sugar, granulated sugar, salt and baking soda until fluffy.  Beat in eggs and vanilla until thoroughly combined.  Stir in flour and rolled whole-wheat or rolled oats.  Stir in chocolate or carob pieces.  Drop batter from a teaspoon onto prepared baking sheets.  Bake about 10 minutes until lightly browned.  Cookies will puff up, then flatten during baking.  Cool on racks.  Makes about 45 cookies.

These chewy cookies will become firm favorites.

• 3/4 cup shortening
• 3/4 cup butter or margarine, room temperature
• 1 cup granulated sugar
• 2 eggs, beaten, or equivalent
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all -purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups rolled oats

Butter baking sheets.  Preheat oven to 375F (109C).  In large bowl, beat shortening and butter or margarine until blended.  Beat in brown sugar and granulated sugar until smooth.  Add eggs, evaporated milk and vanilla.  Beat until mixture is fluffy.  Sift together flour, salt and baking soda into sugar mixture.  Blend thoroughly.  Stir in rolled oats.  Drop batter from a teaspoon onto prepared vaking sheets.  Bake 10 to 12 minutes.  Mak3es about 60 cookies.

Put 1 cup washed wheat kernels and 1 cup milk in blender.

Blend together.

• Add 3 eggs
• 3 Tbsp. Margarine
• 3 Tbsp. Cornmeal
• 1/2 tsp. salt
• 1 Tbsp sugar.

Blend well, and add 1 tsp. baking powder and blend.

Cool

• 2 cups packed brown sugar
• 2 cups butter (not margarine)
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 4 cups flour
• 28 oz chocolate chips
• 2 cups sugar
• 4 eggs 2 teaspoons baking powder
• 1 teaspoon salt
• 5 cups instant oatmeal
• 3 cups chopped nuts (optional)

Mix all ingredients together roll into ping pong size balls press down slightly onto ungreased cookie sheet and bake at 400 degrees for about 6 minutes.  Don’t overbake.