SHAMPOO & CONDITONER

Shampoo
3:1 water:baking soda
Wet Hair then squirt on and massage in.

Conditioner:
4:1 water:white vinegar

Mix well and put in squirt bottles.
Works great in a pinch or for emergencies.

IT’S A 10 ENCHILADA SAUCE

2 Tablespoons butter or extra virgin olive oil

2 Tablespoons flour

3 Tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon salt (if using boxed broth taste first before adding)

2 cups chicken broth

1. Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute

2. Add all the spices and stir.

3. Gradually and slowly add the broth, whisking to prevent any lumps.

4. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.

5. Use immediately or store in an airtight container in the fridge.

WHOLE WHEAT BLENDER PANCAKES

MAKES 18 4" CAKES

1 cup wheat berries

1 cup milk (can use powdered reconstituted)

½ cup milk (can use powdered reconstituted)

2 eggs (can use powdered reconstituted)

¼ cup oil

¼ cup honey

1 TBL baking powder

Put wheat berries and 1 cup milk in blender.  Blend on high speed for 2 minutes.  Add the remaining ½ cup milk and blend on high for 2 more minutes.  Add in eggs, oil, honey, blend for 1 minute.  Add in baking powder and blend 1 minute. 

EASY CHILI

1 lb beef browned (could sub canned ground beef, freeze dried or tvp)

1 TBL chili powder

14 oz can rotel

2 15oz canned beans rinsed

1/4 to 1 cup water (add at end so you can control thickness)

CHICKEN MUSHROOM CASSEROLE

12 oz wide noodles, cooked and drained

2 cans chicken, drained or 2 cups cooked & cubed (can use freeze dried)

1 large can mushrooms (can use dehydrated or freeze dried)

1 can cream of mushroom soup (can use homemade CofM mix)

1 can-full of milk (can use powdered milk)

½ cup crushed saltines (about 40 crackers)

Salt and pepper to taste

Combine soup, milk, salt and pepper then add in noodles, chicken and mushrooms.  Put into greased 9x13 casserole dish.  Sprinkle saltines on top.  Bake uncovered 350 35-45 minutes.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Topping:

2 TBL brown sugar mixed with

¼ tsp cinnamon mixed

Muffins:

¾ cup milk

¼ cup oil

¼ cup honey

1 egg

2 cups whole wheat flour

3 tsp baking powder

½ tsp salt

1 ½ cups coarse chopped frozen blueberries

Heat oven to 400. Spray 12 muffin tins. Beat milk, oil, honey and egg until well blended. Add dry ingredients until they are just moistened. Batter will be lumpy. Gently fold in blueberries. Put ¼ cup batter into muffins tins. TINS WILL BE FULL. Sprinkle with topping mix. Bake 18-20 minutes until a toothpick comes out clean.

***For food storage use powdered milk, powdered eggs, freeze dried berries that have been rehydrated.

WHOLE GRAIN APPLE MUFFINS

1 cup any flour (can be combination)

1 cup rolled oats

2 tsp baking powder

1 tsp cinnamon

¼ cup honey

1 egg

3 TBL oil

1 cup milk

1 cup shredded apples

Preheat oven to 375 degrees.

Mix dry ingredients.

Mix wet ingredients.

Mix together until just moistened.

Full sized muffins bake 12-16 minutes.  (1 dozen).  For mini muffins bake 10 minutes (4 dozen).

***For food storage use egg powder, powdered milk & dehydrated apples.

CHEESY CORN BREAD

3 tablespoons butter, melted

1 cup yellow cornmeal

3/4 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup

1/2 cup milk

1 egg, beaten

1 can whole kernel corn , drained or 1 cup frozen corn, thawed

1 cup crumbled cheddar (optional)

1/2 cup shredded cheddar cheese (optional)

Heat the oven to 450 degrees F.

Pour 1 tablespoon melted butter into a 9-inch round cake pan and set it aside.

Stir the cornmeal, flour, sugar and baking powder in a medium bowl.

Stir in a separate bowl the soup, milk, egg and remaining melted butter until the mixture is smooth.

Add the soup mixture to the cornmeal mixture and stir just until it's moistened.

Stir in the corn and cheese crumbles.

Pour the batter into the prepared pan.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven. Sprinkle with the shredded cheese.

Let cool for 15 minutes on a wire rack. Cut into 8 wedges and serve warm.

***For food storage item, use butter powder and dehydrated cheese.

100% WHOLE WHEAT BREAD

 

3 cups hot tap water
6-8 cups whole wheat flour

1/3 cups oil

1/3 cups honey

1 TBL dough enhancer

1 TBL SAF instant yeast

1 TBL gluten (the protein)

1 TBL salt

1.  Pour water into mixing bowl.  Add approximately 3 cups flour and all remaining ingredients EXCEPT SALT.

2.  Start to mix.  Add approximately 2 more cups flour along with salt while mixing. (add flour ¼ cup at a time).

3.  Keep mixing and adding flour until the dough begins to pull away from the bowl then mix for another 2 minutes.

4.  Oil hands and counter.  Do not use flour for this step.  Shape into 2 loaves and put into well greased pans.  Make 3 score marks in top.

5.  Let double in size by preheating oven to 170 degrees.  Put pans in oven with door crack and turn off oven.

6.  Once doubles, close door turn on oven to 350 degrees and begin timer and bake 25-30 minutes.

Can use for rolls, pizza, cinnamon rolls, breadstick, etc.  Very versatile.