Black Bean Burgers

Mary O. sent this recipe in and writes, "I thought these were delicious and I planned on making these again!"

makes 4 cakes

recipe:

1 1/2 c prepared salsa

1 jalapeño pepper optional

2 15oz cans black beans rinsed and drained or use 1 pint jar canned black beans

1 - 8.5oz package corn muffin mix

2 1/2 tsp chili powder

2 T olive oil

1/2 c sour cream

1/2 tsp chili powder

In colander drain, 1/2 cup salsa; seed and finely chop half the jalapeño

In a large bowl, mash beans with vegetable masher or fork, Stir in muffin mix, drained salsa, 2 1/2 tsp chili powder, and chopped jalapeno

In a 12 inch skillet, heat 1 Tbsp oil over med light heat. Add 4 1/2 cups mounds of bean mixture to skillet. Flatten mounds with spatula to 3 1/2 inch round cakes

Cook 3 min on each side until browned.  Remove from skillet; repeat with remaining oil & bean mixture

In a bowl combine sour cream and 1/2 tsp. chili powder; top cakes with reaming salsa, sliced jalapeño and seasoned sour cream.

Easy Pizza Sauce

Mary O. sent this pizza sauce repice to go with the home-made pizza dough she submitted. 


NOTE:  The recipe takes really good but the water content is too much so it needs to be cut back but not sure how much exactly.

Recipe:
1 6oz can of tomato paste
1 1/2 cups water  [start out with 1/3 cup and see how much you want to add]
1/3 cup extra virgin olive oil
2 cloves garlic minced
salt to taste
ground black pepper to taste
1/2 T dried oregano
1/2 T dried basil
1/ tsp dried rosemary crushed

Mix together the tomato paste, water 1/3 cup, and olive oil. Mix well. Add garlic, salt, pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary just spread on dough.

Whole Wheat Pizza Dough

Mary O. sent this recipe along with an easy pizza sauce.  She writes, "I have been making my own pizza crust every Friday night. I have recipe that uses half white and half whole wheat. This recipe makes two batches so i usually freeze one until the next week. I like this recipe because I roll it out larger that the actual pan size and put shredded mozzarella cheese around the edges and then I put the dough over the edge and I have stuffed crust. I bake this for 10 minutes in 400 degree oven. I prick my crust and bottom of the crust. Then I take it out and put homemade pizza sauce and then cheese, throw on some spices such as oregano, basil and garlic powder. I love fresh mushrooms and then pop it back in the over and cook 10 to 12 more minutes."

Recipe:
1 1/2 cups warm, 115 ° water (I used thermometer to make sure it is right about 1 min in the microwave)
2 packets active dry yeast
1/4 cup olive oil plus more for bowl
2 Tbsp sugar
2 tsp coarse salt (I use kosher salt)
2 cups all purpose flour, spooned and leveled plus more for kneading
2 cups whole wheat flour, spooned and Leveled

1. Place water in a large bowl, sprinkle with yeast. Let stand until foamy about 5minutes. Brush another large bowl with oil

2. In bowl with yeast, whisk sugar, oil, and salt.. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl, brush top of dough with oil.. cover bowl with plastic wrap let stand in a warm spot until dough has doubled in size about 1 hour .

3. Turn dough out onto a well floured surface. With floured hands, knead until smooth about 15 seconds, divide into two balls.

4. Set balls on a plate (they should not touch) freeze until firm about 1 hour. then freeze in a freezer bag up to three months. Thaw overnight in refrigerator.

I usually get my dough out the night before place in oiled bowl and hope it starts rising eventually or who ever gets home first pull the dough out and place near warm heat source until I come home to make the pizza.

When I roll my dough out I go past the edges and let it flop over the sides, then I spread mozzarella cheese near the rim of the pizza pan all the way around. Then I pull my crust over the cheese creating a stuff crust cheese. I prick the crust with the cheese inside as well as the bottom of the pizza crust. Cook for 10 minutes in preheated 400 degree oven.

Pull out, spread with pizza sauce, add seasonings, add pepperoni, sausage, put fresh sliced mushrooms on top they add mozzarella cheese. Bake 10 -12 minutes until cheese is bubbling and crust is desired brownness. Let sit 5 minutes then cut and eat.

Chinese wheat Casserole

Pat T. submitted this recipe.

1 pound hamburger, browned
½ cup wheat kernels—cooked 45 minutes or so
2 onions, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Chinese vegetables
2 Tbsp. soy sauce
1 can of bean sprouts or fresh bean sprouts
Chinese noodles

Mix well. Cover with foil; Bake for 1 ½ hours at 350° in a 9x13 pan or large casserole dish. Remove from oven and top with Chinese noodles; bake 30 minutes longer uncovered.

Note: may freeze ½ to bake later for smaller families.

Chicken Enchiladas

Recipe submitted by Janet R.

10-12 flour tortillas (see tortilla recipe)
1 can cream of celery soup
1 small can sliced black olives
1 can white meat chicken
At least 2 cups salsa
1 cup shredded cheddar cheese
sour cream

Mix cream of celery soup, chicken, and 1/2 black olives together. Place 1 tablespoon of this mixture in the middle of each flour tortilla. Roll and place in greased 81/2 x 11 casserole dish. Spread Salsa over rolled tortilla shells and then sprinkle cheese over this. Bake 350 degrees for about 35 - 40 minutes. Use sour cream as topping as desired.

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!

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.

Bulgur Vegetable Chili

I made this for a ward chili social. I didn't think I would like it, but I was very pleased with it!

Bulgur Vegetable Chili
Features zesty spices, chunky vegetables and is an excellent fiber source
Makes 12 servings

4 cups tomato juice, boiling
1 ½ cup bulgur
2 cloves garlic, minced
1 cup chopped onion
2-3 stalks celery, chopped
2-3 carrots, chopped
2 teaspoons cumin
2 teaspoons basil
2 teaspoons chili powder
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons oil
1 large green bell pepper, chopped
1 ½ pounds fresh tomatoes, chopped, or 1 28-ounce can whole tomatoes
1 15-ounce can red kidney beans
1 15-ounce can no-salt tomato sauce
2 tablespoons lemon juice

Combine boiling tomato juice and bulgur; cover. Soak 15 minutes; reserve.

Sauté garlic, onions, celery, carrots, cumin, basil, chili powder, salt, and black and cayenne pepper in oil; add bell pepper. Simmer until tender.

Add tomatoes, beans, tomato sauce, and lemon juice and bulgur mixture; simmer just until heated through. Serve hot with bread sticks or bread and grated cheese.

Note: Chili is thick and may easily be thinned by simply adding more tomato juice to suit your tastes.

Nutrient analysis. One serving provides: 167 calories, 6 g protein, 32 g carbohydrates, 7 g dietary fiber, 3 g fat, 0 mg cholesterol, 58 mg calcium, 745 mg potassium and 210 mg sodium.

http://www.kswheat.com/general.asp?id=391