Pancakes or Waffles – For food storage it is easy to have an add water pancake mix, but here is the recipe I use if you want to make these from scratch.
- 2 Cups flour
- 6 Tbsp milk powder
- 4 Tbsps. Egg powder
- ½ tsp salt
- 1 Tbsp. sugar
- 3 Tbsps baking powder
- 2 cups water
- 2 Tbsp. oil
Mix all the dry ingredients together. Add water and oil and mix well. Bake on a frying pan or griddle.
Quick Fudge
- 1 small package of cook and serve pudding (the flavor you want. Lemon or chocolate are my favorites.)
- ¼ cup of butter
- ¼ cup of milk
- 2 cups of powdered sugar
Line a large bread/loaf pan with waxed paper. Mix all ingredients except the powdered sugar in a small sauce pan and cook over medium heat until the mix starts to thicken. Remove from heat. Stir in powdered sugar. Spread in prepared pan. Let cool. Remove from pan and cut into squares.
Spanish Rice
- 1 cup rice
- ¼ cup of vegetable oil
- 1 small – medium onion, chopped
- Salt and pepper to taste
- 1 8oz can of tomato sauce
In a large sauce pan or frying pan, heat oil over medium head and add onion and rice. Stirring occasionally, Sauté until the rice looks white and the onion is clear. Both can be a little bit browned. Add 1 ½ cups water and reduce heat to simmer. Cover and cook until rice is tender about 15 minutes. Add more water if needed when you check. Add tomato sauce and salt and pepper. This can be eaten like this or you can add seasonings like garlic powder, chili powder, paprika, cilantro, green pepper bits, cumen….
Refried Beans
You can use a can of refried beans, those from the HSC, or cook your own pinto beans and mash them with salt and water ( add oil or lard as desired for smoothness). Here are my favorite directions for cooking hard beans.
Sort and wash one cup of beans. Add three cups of water. Bring them to a boil and add ½ tsp. baking soda. Let them sit for an hour or more. Rinse the beans well. Add three cups of water again and cook 3 hours or until tender. (After the beans have boiled for about 10 – 20 minutes I like to put the pot in a thermal bag and let them sit until dinner time. They can sit for 5 or more hours.)
Cornbread shortcake
For simplicity use a corn muffin mix or you can use your favorite cornbread recipe. Split your piece of corn bread or muffin, and top with salsa. If you want to make this from scratch, here is a simple recipe.
- 1 cup yellow corn meal
- 11 cup flour
- 2 Tbsp. sugar
- 4 tsp. baking powder
- ½ tsp. salt
- 2 Tbsp. egg powder
- 3 Tbsp. milk powder
- 1 cup water
- ¼ cup shortening
Heat oven to 425° Grease an 8”x8” baking pan. Blend all ingredients. Beat vigorously 1 minute. Pour into pan and bake for 20-25 minutes.
Jam Biscuits and Bun biscuits (if for a whole family you may want to double this recipe)
2 cups sifted flour
4 tsp. baking powder
½ tsp salt
½ tsp cream of tartar
2 Tbsp. sugar + a little for later
½ cup shortening
3 Tbsps. milk powder
2/3 cup water
A small jar of your favorite jam
Heat oven to 450° Sift dry ingredients together except for milk powder. Cut in shortening until it resembles course crumbs. Mix water and milk powder until lumps are gone. Add to dough, but save the little bit that is left in the bottom of the container you mixed it in (about a tablespoon) Mix dough until it comes together in a ball. Split the dough into two balls. On a floured surgace, Pat one ball of dough out to ¾” thick. Using a 32oz pineapple can size or larger, cut circles from this piece of dough and place them on an ungreased baking sheet. These are for buns for dinner. With the other ball of dough, roll it until it is about 3/8” thick. Cut soup can size circles on the whole piece. Transfer half of the circles to the baking sheet. With the other half of the circles, cut a tomato paste can sized hole in the center of each one and remove the center. Using your fingers, brush the tops of the first circles around the edges with the left over milk. Lay the circles with the hole in them on top of the first ones. Place a big spoonful of jam in the center of each one of these and spread it to the edge of the hole. Add a little bit of milk around the biscuit part of the top and sprinkle with sugar.
Bake about 15 minutes or until golden. The jam will be very hot, so let cool completely before serving.
Easy Potato Soup
Use the potato pearls from the HSC. Add boiling water until they are thin enough for soup. Then add in any extras you want like dried onions, celery, vegetables, TVP ham or bacon, dried chives, tomato, dehydrated cheese, parmesan cheese, herbs, or anything else that sounds good.
BBQ on a Biscuit
Choose your favorite BBQ sauce and mix it with canned pork, beef or chicken. Heat it. Split a large biscuit, and fill it with the BBQ mixture.
Corn and Bean Salad
1 ½ cups of canned or rehydrated dried corn, drained
1 15oz can of black beans, rinsed and drained
1 8oz jar of salsa (dollar store)
Put all ingredients in a bowl and toss before serving
Rice Milk
Cook 1/2 cup of long grained rice (Brown is nice for this.) in 4 cups of water for 3 hours. Blend in a blender for 2 minutes at high speed. Strain through a fine mesh strainer. You have rice milk. *To make a drink like horchata add sweet and condensed milk, vanilla, and cinnamon to the rice milk.
*You can make sweetened condensed milk by making a simple syrup from 1 cup of sugar and ½ cup of water. Heat it until it reaches a boil that can’t be stirred down. Let it cool just slightly and pour it into a blender with 1 cup of non-instant milk powder. (HSC kind).
Provident Particulars 