Wheat Meat

This recipe is from Jenny B. She presented it at the 2009 Stake Food Storage Conference. Her sons cannot tell that she substituted wheat for the meat in their pizza, etc.


WHEAT MEAT—
Soak 1 cup of wheat in a glass jar for 2 days, rinsing and changing the water each day. This will make the equal amount to 1 pound of hamburger. Run the wheat through a meat grinder. Fry with 2 T. olive oil, 2 tsp. beef bullion granules, pepper to taste and 1/2 cup water.

VARIATIONS—
Mexican: add 1 T. chili powder, 1 tsp. cumin, 1 tsp. dried onions
Italian: add 1 tsp. Italian seasoning, 1/4 tsp. garlic powder
Indian: add 2 tsp. curry powder, 2 T. fresh cilantro
Sausage: add 1 tsp. fennel seeds, 1 tsp. Italian seasoning, 1/4 tsp. garlic powder

TACO DIP
2 cups Mexican wheat meat
2 cups shredded cheddar cheese
1 cup sour cream
Salsa, Sliced olives and chopped green pepper
Layer in this order, serve with chips

SAUSAGE PIZZA
Pre-bake pizza dough 7-10 minutes at 400°
To 1 small can tomato sauce add 1/2 sugar
Pour onto crust
Add desired amount of forever pizza topping
Add 2-3 cups shredded mozzarella cheese
Bake at 400° 12-15 minutes until brown

FOREVER PIZZA TOPPING
2 cups sausage wheat meat
1/2 cup chopped green pepper
1 tsp. dried onion
1 small can mushrooms drained
1/4 cup sliced olives
1/2 cup chopped tomato

Combine in a freezer zip lock bag; lay flat until frozen; break into pieces
Use any amount whenever you need it!

Make Ricotta Cheese - wikiHow

Ricotta is Italian for "recooked" because it is made by "cooking" whey. It makes delicious lasagna, ravioli stuffing, gnocchi, cannoli, cheese-stuffed shells and blintzes, or a type of cheese cake. Here's how you can make your own.

Steps

1. Save the whey from making cheese in a non-reactive pot. (Here you see curds for a basic cheese at the bottom of the pot, as the whey is being poured off.) Filter as many of the curd particles out as you can since they would otherwise form tough "beads" in the final ricotta. Cover and let sit 12 to 24 hours at room temperature to develop sufficient acidity.
2. Heat the acidified whey with stirring, taking care to avoid sticking or burning. Use either a double boiler, or a pot with a very thick bottom which will disperse the heat well. This image shows that the temperature has risen to about 82 °C, and a white foam is appearing on the surface.
3. Continue heating with stirring until its temperature is near boiling (95 °C). Note that foam will build up somewhat. Be careful. If it boils, it can boil over.
4. Remove from heat. Cover and allow the "cooked" whey to cool undisturbed until comfortable to the touch. The curds should look like clouds suspended in the whey, while the whey appears clear and yellowish green.
5. Do not stir up the curd: Set up a receiving pot with a large strainer and a fine clean cloth on top. If the curd is floating, you may dip out the curd into the cloth. Alternatively, if the curd all sinks, pour as much of the whey through the cloth as you can without disturbing the curds. It will filter through much faster if you do this carefully without stirring up the curds.
6. Gently scoop out the curds. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up. Much of the whey will drain out as you dip the curd.
7. Drain the whey through the cloth (be patient, it can take 2-3 hours).
8. Pick up the corners of the cloth, suspend it like a bag over the drainage pot (or sink), and allow the last of the whey to drain out. It will take several hours, and can be done in the refrigerator over night.
9. Remove the ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.

Tips

This process relies on allowing the inoculated bacteria in whey to further ferment the liquid as it sits at room temperature for an additional 12-24 hours. During that time, the remaining sugars are converted to lactic acid, which lowers the pH of the whey. The solubility of the protein in acidified whey is reduced. Heating the acidified whey denatures the protein causing it to precipitate out as a fine curd.

Things You'll Need

• Non-reactive pot, either stainless steel or enameled. If you use a thin enameled pot, you should either heat the whey in it over boiling water, or stir nearly continuously.
• Wooden spoon or long handled spatula (with square end to help to keep curd off the bottom)
• Thermometer (0-110 °C) to monitor temperature of whey while heating
• Receiving pot the same volume or greater as cooking pot (a clean plastic bucket will do)
• A fine meshed strainer to dip out floating curd
• Large strainer to suspend over receiving pot
• Fine cloth (e.g. a clean sterile handkerchief or a non-terry cloth dish towel)

Related wikiHows

How to Make Blue Cheese , How to Make Yogurt Cheese , How to Make Feta Cheese , How to Make Buttermilk , How to Put Together a Cheese Plate , How to Make Cheese Sauce in the Microwave ,How to Make Fried Kasseri Cheese with Cucumber Sauce

Sources and Citations
Website of David B. Fankhauser, Ph.D. Original source of information. Shared with permission.

• Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Ricotta Cheese. All content on wikiHow can be shared under a Creative Commons license.
  

Home-Made Yogurt Without a Yogurt Maker

Recipe by Marge R.

Homemade plain yogurt has a low glycemic index instead of the sugar overload found in storebought varieties. A good source of calcium and vitamin D; yogurt builds stronger bones, enhances immunity, and lowers blood pressure. It’s the ideal protein for breakfast, dessert, or a healthy snack.

Ingredients:

1 quart whole or 2 percent milk.

1-2 Tablespoons plain yogurt as a starter or 1-2 Tbsp. of a commercial starter culture (available at natural food stores)

1. Warm up the milk in a saucepan over medium
   -low heat until bubbles appear around the
   edge and steam rises from the surface. (This is
   called scalding)


2. Pour the warm milk into a large bowl to cool
   until the temperature reaches 110 to 115 degrees
   on a cooking thermometer. If you don’t
   have a thermometer, do what the locals do:
   the temperature is correct when you can keep
   your index finger in the warm milk for 20 seconds.


3. Put the starter in a small bowl, add some of
   the heated milk, and stir until well Blended.


4. Return the mixture to the large bowl, a third
   at a time, making sure to Stir and blend well
   after each addition. End with a final stir, making
   sure all is well blended.


5. over with a heavy towel and keep in a warm
   place 6 to 8 hours or overnight. (a gas oven
   with a pilot light is fine or placing a saucepan
   of hot water in the oven to raise the temperature
   will help if your home is not warm
   enough)


6. When set, cover the bowl with plastic wrap
   and refrigerate for 8 hours before serving. If
   thicker yogurt is desired, empty chilled yogurt
   in a muslin bag or cheesecloth, suspend over
   a bowl, and drain.

Jerky Marinade

Recipe by Marty G.

He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference.

· 1 1/2 - 2 pounds of lean meat (beef, pork or venison)
· 1/4 cup soy sauce
· 1 tablespoon Worcestershire sauce
· 1/4 teaspoon each of black pepper and garlic powder
· 1/2 teaspoon onion powder
· 1 teaspoon hickory smoke-flavored salt

Recipe found @ www.uga.edu/nchfp/index.html and search for jerky

Note:

Anytime you can find a liquid form of a flavor the meat absorbs it better then a powder, but mixing the powders with the liquids before mixing with the meat will work fine in distributing the flavors evenly.

If other flavors are desired substitute the flavor with the Worcester sauce, 1 tablespoon of salt to every pound of meat also works for the cure.

Teriyaki Jerky

Recipe by Marty G.

He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference.

· 1 lb of lean ground meat
· 1 TBS salt or ¼ cup soy sauce
· 1 TBS Teriyaki Marinade
· ½ to 1 tsp of liquid smoke

For best results after the jerky has been formed and placed on the dehydrator brush marinade on top and then again when you flip it over

Note: Any marinade works depending on your likes and dislikes experiment and see what you come up with. I like to use ¼ cup of a close related flavor of Juice with the marinade to help out the meat obtain get a sweeter taste also good for tuff meat (wild game).

Black Peppercorn Jerky

Recipe Marty G.

He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference. Excellent!

· 1 TBS fresh ground peppercorn
· ½ to 1 TBS Worcestershire sauce (optional)
· ½ to 1 tsp liquid smoke

Note: I also like to sprinkle the ground peppercorn on the Jerky after it has been formed and placed in the dehydrator to help it look like the store bought Jerky.

Cooking with Liquor

COOKING WITH LIQUOR—http://www.ochef.com/165.htm

How long does it take for alcohol to burn off during cooking? Is this time the same for all forms of alcohol? Boil? Simmer? How about in baking?

Answer—Yours may be the question of the year. We thought it was pretty cut and dried. We were wrong. And it has taken a while for us to accept what we’ve found out.

We started looking through a bunch of authoritative cookbooks to see what they said. In The New Making of a Cook (Canada, UK), as authoritative a source as you can find, Madeleine Kamman cautions that a dish with wine must be cooked long enough to remove the harshness of the alcohol. In fact, she wants you to simmer and reduce the wine separately from the sauce, and add it only when it has been gently reduced to its essence. She does not say how long that takes, however.

Two dozen other major cookbooks we looked at did not address the issue at all. Several stated that the alcohol burns off, but no one took a stab at how quickly or slowly that happens. We looked in our favorite food science books. Nothing. Finally, James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, mentioned it in his encyclopedic cookbook, Sauces (Canada, UK). He says you need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. And there is some sense to that, since alcohol evaporates at 172°F (78°C), so any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.

We still weren’t satisfied though. We recalled when we have flambéed foods that it often takes at least a minute for the flames to die out, a sign to us that the alcohol is gone. So we dug around online, and got in touch with various government agencies and trade groups that represent wine and spirits manufacturers.

What we found out has really surprised us. The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It’s wrong. In fact, you have to cook something for a good three hours to really eradicate all traces of alcohol. And some cooking methods are less effective at removing alcohol than just letting it stand out uncovered overnight.

A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:


Preparation Method.........................Percent of Alcohol Retained


alcohol added to boiling liquid & removed from heat............85%

alcohol flamed..............................................................75%

no heat, stored overnight.........................................70%

baked, 25 minutes, alcohol not stirred into mixture...............45%

baked/simmered, alcohol stirred into mixture:

· 15 minutes.........................................................40%
· 30 minutes.........................................................35%
· 1 hour..................................................................25%
· 1.5 hours.............................................................20%
· 2 hours................................................................10%
· 2.5 hours................................................................5%

Now, it may be that the amount of alcohol in a dish is modest to start with, but the fact that some of the alcohol remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

Madeleine Kamman, James Peterson and some of our other cooking heroes may be on the mark when stating that the harshness of the alcohol burns off quickly. But the alcohol itself is clearly another matter.

Tangy Vegetable Bulgur

Juanita S. tried this recipe on her husband and was asked to make this again!

A hearty main dish so good you won’t miss the fat.

Meat Marinade:

1 pound skinless chicken breast fillets, boneless pork loin, tenderloin, or beef top sirloin steak
2 tablespoons chopped fresh mint*
1 6-ounce can frozen limeade concentrate, thawed
2 teaspoons minced garlic

Vegetable Bulgur:
1 cup chopped onions 2 teaspoons minced garlic
1 cup diced celery 1 T. chopped fresh mint*
3 T. fresh minced parsley 1 14 ½ ounce can broth
½ cup water 1 cup bulgur wheat, uncooked
1 cup shredded carrots 1 cup sliced red peppers
Fresh mint leaves Cashew nuts, optional

Trim fat from meat and cut into thin strips 2 ½ -inch long. Place meat, limeade, mint and garlic in a sealable plastic bag, turning to coat, and refrigerate.

Meanwhile, combine onions, garlic, celery, mint, parsley, broth and water in medium pan; bring to a boil. Add bulgur, cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. Stir in carrots and red peppers; keep warm on low heat.

Drain marinade off meat. In a non-stick skillet, cook meat 4 to 5 minutes or until done and no longer pink.

Spoon bulgur onto serving platter; arrange meat strips on top. Garnish with fresh mint leaves or cashew nuts. Serve immediately. Makes 4 main dish meals.

*Dried mint may be used. If doing so, use only half the amount.

Nutrient Analysis—One serving (using chicken) provides 447 calories, 43 g protein, 58 g carbohydrates, 11 g fiber, 5 g fat, 96 mg cholesterol, 77 mg calcium, 861 mg potassium, and 456 mg sodium.

Three-Grain Pilaf

Juanita S. makes this frequently, and it is a family favorite. Try it at the 2009 P.S. Conference.

A good way to add fiber and variety.

1 tablespoon vegetable oil 1 cup dry bulgur
1/2 cup dry white long-grain rice**
1/2 cup dry pearled barley 4 cups hot water
2 cubes or 2 tablespoons bouillon granules
1/2 cup coarsely grated carrots 1/2 cup chopped onions
1/2 cup sliced almonds, toasted (optional)

Add oil to wok or skillet and heat on medium-high. Add grains and sauté 7 minutes, stirring occasionally.

Dissolve bouillon in hot water and stir into grains; add vegetables. Cover, reduce heat and simmer 25 to 30 minutes. Stir occasionally until liquid is absorbed and grains are tender.

Remove from heat, let stand 5 minutes and fluff with fork. Garnish with almonds. Makes 7 cups.

**Do not substitute minute or brown rice.

Variations: Season with black pepper or herbs. Add other vegetables such as chopped green pepper, red pepper, celery, peas or broccoli.

Nutrient Analysis—One cup (2 servings) provides 192 calories, 5 g protein, 39 g carbohydrates, 3 g fat, 0 mg cholesterol, 6 g dietary fiber, 22 mg calcium, 181 mg potassium and 33 mg sodium.

Make Bulgur at home

(Recipe from—Mesa Home Storage Center)


Wash wheat in cool water and discard water. Simmer wheat in fresh water (enough to cover wheat) until wheat is tender. Drain. Spread wheat thinly on cookies sheet or shallow pan and dry in oven at 200° F. until very dry so that it will crack easily.



Crack wheat in moderate size pieces using a roller hand-mill, course grinder or blender. Put cracked wheat through a colander or sieve to get uniform pieces; then return larger pieces through blender.


This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes.



It makes and excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used; Soak overnight in salt water.

100% Whole wheat Bread

Source: PreparedPantry.com—Modified and tested by Juanita S. March 10, 2008

Juanita's family use this bread at home instead of store bought bread. It makes a great sandwich bread!

The key to really great 100% whole wheat bread is to extract the best flavors from the whole wheat and temper the harsh tones that sometimes accompany whole red-wheat flour. Good whole wheat bread has an almost nutty taste without a bitter aftertaste. A long fermentation gives the yeast a chance to produce its own flavors and convert the starch to sugar. By refrigerating the dough overnight, you can make excellent 100% whole wheat bread.

Yeasts perform differently at low temperatures. In this recipe, the dough is mixed the day before and refrigerated. The acids and enzymes produced by the yeast at lower temperatures temper the harshness of the whole wheat and develop wonderfully complex bread flavors. It’s no more work than other recipes; you just mix the dough the day before.

Bakers note: This bread should be very light and fluffy, not dense. The secret of making it so is to make sure that the dough rises fully both in the first rise and in the pans. The dough will fill two 5 x 9-inch loaf pans and should be very soft and puffy before baking. If you let it over-rise, you may see a blister or two in the dough. Poke the blisters with the point of a knife and hurry the bread into the hot oven.

Ingredients
3 cups fine-ground whole wheat flour
2 cups water
1 seven gram packet of instant yeast (or two teaspoons)

1/2 tablespoon sea salt 1/3 cup brown sugar
4 tablespoons lecithin or butter 2 tablespoons wheat gluten 1 teaspoon dough conditioner (or lemon juice) 1/4 cup fine-ground barley flour
1 3/4 to 2 3/4 cups of whole wheat flour—up to 6 cups total for this recipe

Directions
1. Place three cups of the flour in the bowl of your stand-type mixer. Add the yeast and water (lukewarm). The water should feel warm to the touch. Mix with a whisk until blended. Allow to rest for 30 minutes or until the yeast mixture forms a sponge (a light foamy look).

2. Add the salt, sugar, and lecithin or butter and continue mixing. Add most of the remaining flour, the wheat gluten, and dough conditioner and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.

3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. (optional)..Refrigerate overnight or for up to three days…Step 4; if you choose to refrigerate.

4. in the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours.

5. Let dough should rise to nearly double in size. Once the dough has risen punch down and form the loaves. You may need to coat your hands with oil if the dough is sticky. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours or longer.

6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.

Hummus

Megan B. shared this recipe with many variations. I was surprised just how good it is!

2 cups cooked chick peas
1 handful of fresh parsley (about 10 stalks)
2-4 cloves fresh garlic
3/8 tsp salt
½-3/4 cup Tahini (Sesame seed paste available at international food stores)
¼ to ½ cut water

Blend everything but the water in a food processor until very fine. Add enough water to make the Hummus the consistency of refried beans Serve with pita bread, radishes and cucumbers. Can also be used as a dip for crackers or chips.

Evaporated Milk

—Mesa Home Storage Center

1 cup water

2/3 cup powdered milk (non-instant)

Blend.

Sweetened Condensed Milk

—Mesa Home Storage Center

1/2 cup hot water
1 cup sugar
1 cup powdered milk (non-instant)

Blend thoroughly in blender. Can be stored in refrigerator or frozen.

Holiday Fudge

Juanita S. shared this at Church with rave reviews!

2 T. butter
2/3 cups evaporated milk (try powdered milk recipe)
1 1/2 cups sugar
1/4 tsp. salt
2 cups mini marshmallows
2 cups Nestle milk chocolate chips
1/2 cup chopped nuts (of your choice)
1 tsp. vanilla

Combine butter, evaporated milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat; stirring constantly. Boil 4-5 minutes; stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 8” square pan. Chill until firm. Cut into 1 1/2” squares.

Variation:

Cookies and Cream Fudge—
Substitute:
white chocolate chips
1 1/2 cups Oreo cookies, crushed
Omit:
Milk chocolate
Nuts

Pinto Bean Fudge—
Adds fiber to the fudge
Add:
1 cup cooked pinto beans, drained &
mashed.

Home-made Cottage Cheese

—Junket box recipe

¼ Junket Rennet Tablet
½ cup water
1 gallon skim milk
¼ cup buttermilk
1 teaspoon salt
1/3 cup cream

Dissolve Rennet Tablet in water by crushing. Set aside. In large saucepan, heat skim milk to 70* F. stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. To test for a firm curd, remove a milk sample at a point near the edge of the saucepan with a spoon. The curd is ready to cut when the coagulated milk sample holds its shape and at the edges are sharply defined.

Cut curd into ½ inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110* F. Hold curd at 110* F. for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Pour mixture onto fine cheesecloth in a colander and drain off whey.

NOTE: It is easy to overcook this. We noted that the curds were chewy due to overcooking. I heated it half the time the recipe calls for which yielded tender curds.

After whey has drained 2 to 3 minutes, lift curd in cheesecloth and immerse in pan of cold water 1 to 2 minutes, stirring and pressing with a spoon. Then immerse in ice water 1 to 2 minutes. Drain the curd until it is free from whey and place in large bowl. add salt and cream and mix thoroughly. Chill.

Please note: the use of any type of lactaid milk with Junket Rennet Tablets will cause custard to not set.

Sour Cream

—Mesa Home Storage Center, cookbook

Shirley O. made this for the 2009 Personal Storehouse Conference.

1 cup cottage cheese (store-bought or home-made)
1 TBSP. lemon juice

Instructions: whip in blender until smooth.

Super Chocolate Chunk Cookies

Juanita S. shared this recipe...looks really nice after it is frozen and shaped like a biscotti rather than a cookie.

Makes about 2 dozen cookies

1 pkg (8 oz) Nestle semi-sweet chocolate chunks
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts

Melt 1 ounce chocolate chunks; set aside.

Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 ounce of melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks and nuts. Refrigerate 30 minutes. May be frozen in wax paper and foil for later use.

Heat oven to 375*F. Drop dough by heaping tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.

*Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.

Popped Wheat

Rita E. gave me this recipe in 2008. She said she really loves this treat.

1. Heat a pan with a tiny bit of oil (any kind).
2. Dump a handful of raw wheat into the oil and mix it up, cover.
3. Pretty soon it will start popping (sort of like popcorn). When it slows to nothing, dump wheat on a paper towel to drain.
4. Sprinkle with a little salt if you want, or even garlic salt.
Dump on salads or eat by itself. It makes a wonderful chewy treat.

Easy Oatmeal Bread

Makes 4 small loaves

2 cups rolled oats
3 cups boiling water
½ cup molasses
2 packages active dry yeast
3 ¼ to 3 ¾ cups bread flour
2 cups whole wheat flour
1 tablespoon salt

In large bowl add water to oats. Cool to 120 to 130 degrees. Stir in molasses and yeast. Add 2 cups bread fl our; mix thoroughly by hand or with dough hook. Mix in whole wheat fl our, salt and enough bread flour to make a soft dough. Cover; let rest 10 minutes. Knead with dough hook or turn dough onto floured surface; knead 10 minutes or until dough is smooth and elastic.

Form into 4 loaves* and place in 7½x3½ x2-inch pans coated with nonstick spray. Let rise 1 hour or until doubled. Bake in preheated 450-degree oven 10 minutes; reduce heat to 350 degrees and bake 20 to 25 minutes, or until loaf sounds hollow when tapped with fingers. Tent with foil during last 15 minutes to prevent over browning. Remove from pan to cooling rack.

*Or form into 2 loaves and place in 9x5x2½-inch pans. Bake an additional 10 minutes at 350-degrees.

Nutritional analysis: With 12 slices per loaf, one slice provides approximately: 78 calories, 3 g protein, 16 g carbohydrates, 1 g fiber, 1 g fat (0 saturated fat, 0 trans fat), 0 mg cholesterol, 25 mcg folate, 1 mg iron, 148 mg sodium.

Courtesy of the Montana Wheat & Barley Committee

Pita Pockets

Emily H. provided this recipe for the 2008 food storage social.

4 ½ to 4 ¾ cups flour
1 T. dry yeast1 ½ tsp. sugar
1½ tsp. salt1¾ cups water (120°)
2 T. oil

Combine 2 cups flour, yeast, sugar and salt. Mix well. Mix hot water and oil. Blend at low speed until moistened. Beat at medium speed for 3 minutes. Gradually stir in enough remaining flour to make a firm dough.

Knead 10 minutes. Let rest 20 minutes, covered. Shape into 12 even balls. Cover and let raise 30 minutes.

Roll out to a 6" circle three at a time. Bake on a cooling rack in a 500 degree oven for 3 minutes.

Fruit Pizza

Makes 1 twelve-inch or 4 six-inch pizzas

Crust:
2 cups whole wheat flour
½ cup sugar 1 tsp. baking powder
¼ tsp. salt 1 T. water
½ cup margarine, room temperature
1 egg, slightly beaten

Fruit—strawberries, canned or fresh peach slices, kiwi, blueberries, bananas, etc. Stir together flour, sugar, baking powder and salt. With fork, mix in margarine until texture of fine meal. Stir in egg. If dough is very stiff add up to a tablespoon of water. Form into a ball. Cover; refrigerate 1 hour.

For a large pizza—spray 12-inch pizza pan with cooking spray. Spread dough evenly bringing dough up slightly at the edge of pan. Bake in preheated 350-degree oven 20 minutes. Remove from pan onto a large plate. Cool.

For small pizzas—cut four 6-inch circles from aluminum foil or parchment paper and place on baking sheet. Divide dough into 4 portions. Spread dough evenly onto foil circles, making a lip at the edge of dough. Bake in preheated 350-degree oven 12 to 15 minutes. Remove to cooling rack. Arrange fruit on crust. Pour glaze evenly over fruit. Let stand 2 hours before eating.

Glaze—Mix 2 tablespoons sugar, 4 teaspoons corn starch and ¼ teaspoon cream of tartar; stir in 1 cup cold liquid (ex. ½ cup orange juice and ½ cup water) Bring to a boil; let boil over medium heat for 1 minute. Pour over fruit.

Nutritional analysis: With 20 slices, one slice provides approximately:
122 calories, 2 g protein, 18 g carbohydrates, 2 g fiber, 5 g fat (1 g saturated fat, 0 trans fat), 11 mg cholesterol, 10 mcg folate, 1 mg iron, 111 mg sodium.
Courtesy of the Montana Wheat & Barley Committee