Week One Recipes

Disclaimer: Not all of these recipes are 100% food storage recipes, but there are several. Just remember the experiment isn't eating only from our food storage, it's No More Grocery Shopping. Also, This is a quirky post because I'm attempting to back-date it so you can see all the recipes in one place with out having to read through all the ramblings to get to it. for any missing details, feel free to search the blog for stories and photos relating to these recipes.

Rice Pudding
3 cups leftover cooked rice
1 cup morning moo (reconstituted powdered milk)
½ cup canned milk
1/3 cup sugar
1 tsp vanilla
Cinnamon and nutmeg to taste
Bring milk, sugar, vanilla and spices to a boil. Reduce heat, add rice. Simmer for five minutes and serve.

Pumpkin Pancakes
Make your favorite pancake recipe and add ¼ cup pumpkin for ever 2 cups flour. Mix and make like you would normal pancakes. Fabulously hale and hearty fare.

Brennan’s Famous Alfredo - Not a food storage recipe, but oh so good
2 Tbsp butter
2-3 cloves garlic, crushed
1 ½ cup heavy cream
½ cup milk, with 2 tbsp flour mixed in as emulsifier
1 cup grated hard cheese (Parmesan or Romano)
Salt to taste

Saute garlic in the butter over medium-high heat until golden brown (the garlic not the butter). Turn the heat down to medium. Add cream and milk mixed with flour. Bring to a near-boil (that means you see one or two bubbles come to the surface). Turn down one more notch and add the cheese. Simmer until all cheese is melted. Salt to taste. Makes enough for at least a pound of pasta. When I needed it to stretch further the second time around, I added ½ cup canned milk and ¼ cup parm. cheese.

Lettuce Wraps
Lettuce wraps are a favorite in our house. We take long leaves of romaine and line them with rice, add on veggies (carrots, broccoli, onions, all raw), herbs (cilantro, basil, mint, etc), meat is optional, tonight we used prepackaged potstickers. And then, gratuitous amounts of our favorite Asian sauce.

Awesome Asian Pantry Sauce
3 Tbsp soy sauce
2 Tbsp vinegar
1 Tbsp peanut butter (optional)
1 tsp. sesame oil
Dash ginger
Dash garlic

Whisk heartily and serve as topping or dip with any Asian food; rice, stir-fried veggies, egg rolls, etc. Also, add a little ranch dressing for a new twist on raw veggie dip.

Fresh Fruit Smoothy
2 ripe bananas
1 peeled pear
1 cup fresh-frozen berries
1 cup orange juice
1 ½ cup moo juice (fresh or premade powdered milk)
½ tsp. vanilla
¼ cup sugar

Serves 6 - Side with popcorn, gingerbread, or any other handy, healthful snack you have ready to go.

French Bread, Not Baguette
1 Tbsp. dry yeast
1 tbsp. sugar
2 tsp. salt
2 c. warm water
4 c. flour

In a large bowl dissolve yeast, sugar, salt and warm water. Let stand 10 minutes. Stir in 4 cups flour. Turn out onto floured surface. Lift and turn dough which is very soft, until it sticks enough to knead. Add more flour if necessary. Knead 10 minutes or until smooth and elastic. Put in clean bowl, cover and let rise in warm place until doubled (45 minutes). Turn dough out onto floured surface, pat flat and dust with flour. Fold in half and then half again. Return to bowl and let rise 30 minutes. Turn dough out onto floured surface, divide into 2 pieces. Roll each piece into a ball and let rest 5 minutes. Shape each ball into long oval, cut tops with scissors for artistic look. Place on greased sheet. Let rise until almost double. Brush loaves with well-beaten egg and water mixture. Bake in 450 degree oven for 20 to 25 minutes.