| 4 T | | butter |
|
1 c | | chicken broth |
| 1 | medium onion, minced |
1 c | milk |
| 1/4 t | black pepper |
1 c | peas |
| 1/4 t | basil |
2 stalks | celery, sliced |
| 1/2 t | oregano |
1 | bell pepper, chopped |
| 1/2 t | majoram |
2 | carrots, sliced |
| 1 lb | mushrooms, sliced |
2 c | cooked turkey, diced |
| 4 T | flour |
(2) 10 in. | pie crusts |
| Melt butter over low heat in a heavy saucepan. Add onion and sauté until transparent, about 10 min. Add mushrooms and spices. Continue sautéing until mushrooms are tender. Add flour and mix until vegetables are thoroughly coated. Cook for 1 minute. Remove from heat and add milk and broth. Return to heat and bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. |
| Meanwhile, steam the remaining vegetables. Add cooked vegetables and turkey to sauce. Stir to coat. Pour mixture into a 10-inch pie crust. Cover with top crust and seal edges. Cut slits into top crust. Bake in a preheated oven at 425 F for 30 minutes or until crust is golden. Let pie sit for 15 minutes before serving. |
| Makes one 10-inch pot pie. |
| 1/8 c | | water, hot |
|
5 c | | flour |
| 1 pkg | active dry yeast |
| extra flour |
| 1 1/3 c | water, warm |
| coarse kosher salt |
| 1/3 c | brown sugar |
| baking soda |
| Preheat oven to 475 F. Mix hot water and yeast until dissolved. Stir in warm water and brown sugar. Slowly add 5 c flour stirring constantly. Stir until smooth and the dough doesn't stick to the sides of the bowl. Turn dough out onto a lightly floured board. Knead until stretchy and smooth. Grease 2 cookie sheets and sprinkle with coarse salt. Roll a piece of dough, about the size of a golf ball, into a long rope and shape into a pretzel. |
| Fill a frying pan with water. For every cup of water used, dissolve 1 T of baking soda in the pan. Bring to a gentle boil. Lower each pretzel into the frying pan and boil for 30 seconds, then place on cookie sheets. Sprinkle coarse salt on top. Bake 8 minutes or until golden brown. |
| Yields approx. 30 pretzels. |
 |
| Note: When replacing water that has boiled away, DO NOT add more baking soda to the frying pan. |
| 1 pkg | | active dry yeast |
|
2 c | | bulghur |
| 1/4 c | water, lukewarm |
1/2 c | nonfat dry milk |
| 2 c | beef broth, lukewarm |
1/3 c | yellow cornmeal, nondegerminated |
| 2 c plus | whole wheat flour |
| |
| Dissolve yeast in lukewarm water and let stand until foamy. Stir in lukewarm broth. Combine flour, bulghur, and powdered milk, then beat into yeast mixture. Knead dough for 4 minutes. Divide into 3 equal portions. Set 2 of the portions aside, covered with a towel. Roll the remaining portion to 1/4" thick. Cut into bone shapes. Place biscuits on an ungreased baking sheet covered with cornmeal. Brush with egg wash. Repeat with other 2 portions. |
| Set biscuits in a warm place to rise for 45 minutes. Preheat the oven to 325 F and bake the biscuits for 45 minutes. After all of the biscuits have been baked, turn off the heat and leave them in the cooling oven overnight to harden. Store in an airtight container. |
| Yields 9 dozen dog biscuits. |
|
| Egg Wash: 1 egg beaten with 1 T water. |
| 3 T | | dried zucchini |
|
1 1/2 t | | lemon zest, grated |
| 1 T | dried onions |
1/2 t | dried mint |
| 1 1/2 t | chicken bouillon |
1/8 t | black pepper |
| 1 1/2 t | all-vegetable margarine |
3/8 c | quick-cooking rice |
| 3/4 t | lemon juice |
3/8 c | dried lentils |
| To Prepare: Soak lentil mixture in 2 c water for 15 minutes. Bring to a full boil, then simmer for 5 minutes, stirring occasionally. |
| To Pack: Combine all ingredients in an airtight bag. |
| Serves 2. |
| 1/4 c | | dried zucchini |
|
1/8 t | | black pepper |
| 1/4 c | dried tomatoes |
1/2 t | ground coriander |
| 2 T | dried bell pepper |
1/2 t | ground cumin |
5 1/2" x
8 1/2" piece | tomato leather, torn into small pieces |
1/8 t | cayenne pepper |
| 1/8 t | garlic powder |
| To Prepare: Soak vegetable mixture in 1 1/2 c water for 15 minutes. Bring to a full boil, then simmer until thickened slightly (~5 minutes). Serve over Cheese Polenta. |
| To Pack: Combine all ingredients in an airtight bag. |
| Serves 2. |
| |
| Cheese Polenta |
| 1/8 t | | salt |
|
1 c | | yellow cornmeal |
| 2/3 c | cheddar cheese, grated |
| |
| To Prepare: Stirring constantly, gradually add cornmeal mixture to 2 1/3 c boiling water. Cook over very low heat, stirring constantly, until thickened (~10 minutes). |
| Variation: Substitute 1/3 c cheese powder for grated cheese. |
| To Pack: Combine all ingredients in an airtight bag. |
| 2 c | | quick-cooking rice |
|
1/2 t | | red curry paste |
| 1 1/2 c | dried vegetables (broccoli, spinach, green beans, peas and/or mushrooms) |
1 t | chicken bouillon |
| 1 1/2 t | granulated sugar |
| 1 1/2 t | dried chives |
1/4 t | garlic powder |
| 1 1/2 t | dried onions |
3/4 t | ginger powder |
| 50 g | unsweetened coconut cream powder |
1/8 t | cayenne pepper |
| 1 1/2 T | all-natural chunky peanut butter |
1/2 t | fish sauce (optional) |
| To Prepare: Soak rice mixture in 3 1/4 c water for 15 minutes. Bring to a full boil, and add curry mixture, stirring to dissolve. Heat through, stirring constantly. Cover, remove from heat and let stand until rice is tender (~5 minutes). |
| To Pack: Place rice and dried vegetables in an airtight bag. Combine the rest of the ingredients and seal in a separate bag. |
| Serves 3. |
| 1 c | | dried apple pieces |
|
| | |
| 1 recipe | baked oat topping |
| |
| To Prepare: Soak fruit in 1 2/3 c water for 20 minutes. Bring to a boil, cover, and simmer for 20 minutes or until fruit is soft. Serve warm, sprinkled with Baked Oat Topping. |
| Variation: Substitute dried pears, peaches, rhubarb, or cranberries for all or part of the apples and add 1 1/2 t quick-cooking tapioca and sugar to taste. |
| To Pack: Seal apples and baked oat topping in separate airtight bags. |
| Serves 2. |
| |
| Baked Oat Topping |
| 1/4 c | | brown sugar |
|
1/4 t | | cinnamon |
| 3 T | unbleached flour |
1/4 t | nutmeg |
| 3 T | rolled oats |
2 T | all-vegetable margarine |
| Mix dry ingredients. Cut in margarine until crumbly. Pour into a greased shallow baking pan. Bake in a preheated oven at 350° F for 15 minutes, until golden brown and bubbly. Cool the topping completely and crumble it into small pieces. Store in an airtight container. |
| Note: The topping goes stale quickly (1-2 days) in hot weather. |
[ Index | Technical Notes ]
DISCLAIMER
Page author: Dawn Rorvik (rorvikd@evergreen.edu)
Last modified: 05/20/2003
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