TNT Food Storage Recipes

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By Alison B.

These are all my own made-up recipes, except for the Pinto bean fudge which is out of the cannery cookbook.

Stone Ground Wheat Bread

3 cups warm water
2 Tablespoons/pkgs of yeast
1/2 cup honey

Mix together. Let proof/rest 10 minutes.

In a large bowl mix:

1 Tablespoon salt
4 Tablespoon oil
2 eggs
7 plus cups whole wheat flour-can use 3 cups whole wheat and 4 cups white for lighter bread

Add yeast to flour mixture. Beat until well combined. Add more flour if
needed. Use dough hook to knead for 5-7 minutes or pour out onto floured surface and knead by hand for approximately 10 minutes. Let rise in greased bowl on counter until doubled in size. (About 1 hour) Form dough into 3 loaves. Place formed dough into bread pans , setting dough against 1 side of pan. (This will allow the dough to rise uniformly.) Let rise until doubled in size. Bake for 40 minutes at 350. Let cool in pan 5-10 minutes. Turn out onto wire rack to cool completely. Store in plastic bags.

Note: The crust on this bread is soft from the honey.
Makes 3 loaves.

Alison’s WW Chocolate Bundt Cake

Sift together: 3 1/4 cup whole wheat pastry flour
2 cups sugar or fructose
1/2 cup cocoa
1 teaspoon salt
2 teaspoons baking soda

Make a well in the dry ingredients and add:

1 scant cup oil
2 tablespoons apple cider vinegar
2 cups cold water

Mix by hand until it is mixed but still has some lumps in it. Batter will be
thin. Pour into greased bundt pan-I use Pam. Bake at 350 for 45-50
minutes-until knife inserted into center comes out clean. Cool on rack for 25 minutes.

Place plate over cake and invert. Cool completely and glaze. You can also use a 9×13 pan and bake for 30-35 minutes.

Chocolate Cocoa Glaze

Sift together: 3 cups confectioner’s sugar
1/2 cup cocoa

Add: 2 tablespoons oil
1/3 cup water

Stir briskly to remove lumps. Place paper towels around bottom of cake to catch excess glaze. Use spatula to spread glaze on top of cake. It will slide down the cake beautifully. If cake is in 9×13 pan, add a little more confectioner’s sugar to turn it into frosting.

Alphabet Soup

4 cans beef broth

1 cup water

1/2 cup cannery soup mix

2 carrots, peeled and sliced

1/2 cup onion, diced

1/2 cup celery, sliced

14.5 oz can beans and liquid

14.5 oz can tomatoes in juice (you may have a larger can)

1/3 cup corn

1/2 cup green beans

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Bring broth and water to a boil. Add soup mix. Must do this step as written to soften soup mix. Add rest of ingredients and keep at a simmer with lid partially on for 50 minutes or until split peas and lentils are almost soft-you still want them to have a little “bite’. To keep warm, add to small crock-pot and keep on low. Makes about 10 cups. In the crock-pot it will get thicker as it sits.

Chicken Tacos

3 cans cannery chicken or pork chunks, drained
1 pint cannery salsa

Mix gently together in large saucepan until heated through. Can serve at this point on tortillas or hold in crock-pot on low until serving time. Add toppings of choice: refried beans, shredded cheese, lettuce, chopped onion, chopped tomato, sour cream, guacamole, etc.
8 servings/ about 24 tastes.

Cannery Pork Chow Mein

1 cups celery, sliced thinly(abt 4 stalks)
1 cup onion, diced
3/4-1 cups carrots, sliced thinly
1 TBL oil
1 can pork, chicken, or beef, drained-gently separate with 2 forks
1 can chow mein vegetables, drained

Heat oil in large pot, add above ingredients and saute on medium, stirring frequently until crisp-tender to your liking-about 5 minutes.

4 TBL cornstarch
3 TBL soy sauce
2 cups cold water
2 bouillon cubes-use chicken for pork and chicken, beef for the beef chunks

Pour 2 TBL HOT water over cubes and mash. Mix rest of sauce ingredients together until smooth-add bouillon cubes and water.

Add chow mein vegetables to vegetables in pot. Heat thoroughly. Add pork chunks and sauce. Gently stir over medium high heat until thick and bubbly. Serve over rice or chow mein noodles. Makes 6 cups. This recipe serve 6. (Double to fill small crock-pot.)

Summer Wheat Salad
Basic Bulgar

1 cup wheat
1 cup water
1/2 teaspoon salt

Put all ingredients in the top portion of a double boiler. Put water in the
bottom portion of the double boiler and bring to a boil, reduce heat to
maintain simmer. Place top portion of double boiler on the bottom pan and cook until most of the water is absorbed-about 30 minutes. Can use right away or refrigerate for up to 2 weeks.

Summer Salad

1/2 cup basic bulgar
4 tomatoes, diced
1/2 cup fresh parsley or 2 tablespoons dried
1 cup chopped green onions or red or sweet onion
1 green peppers, diced

Can also add feta cheese, diced cucumber and any other vegetables you desire.

Combine all ingredients in a bowl. Add dressing and toss lightly.

Dressing

1/3-1/2 cup lemon juice
3 tablespoons oil
salt and pepper to taste

Combine all ingredients in dressing. Whisk. Pour over salad and mix.
Refrigerate until it is time to serve. Basic recipe serves 4.

Peach Julius

2 cups water
peach half or 1/2 half banana
4 tablespoon powdered milk
1/2 cup cannery peach fruit drink
10-12 ice cubes

Place all in glass blender. Whirl around for 90 seconds-until all ice is
relatively smooth. Makes 4 cups.

Doris’ Whole Wheat Granola

Mix:
8 cups rolled oats
2 cups rolled wheat
2 cups coconut
2 cups wheat germ

Heat in saucepan until sugar dissolves:
1/2 cup honey
2 cups brown sugar
1 cup water
1 cup salad oil
1 tsp salt

Stir into dry mixture any of the following:
raisins
any dried fruit
any nuts

Pour onto flat cookie sheet.
Bake at 225 degrees for 2 hours, stirring every half hour.

Peanut Butter Balls

2 cups smooth peanut butter
1 cup honey
2 1/2 cups cannery powdered milk

Mix peanut butter and honey together. Add in 2 cups powdered milk. Add rest of powered milk in small increments and knead with hands until mixture forms a non-sticky ball. Pinch off 1″ amounts and roll in hands until it forms a smooth ball. Place on waxed paper or foil or in candy cups. Makes a little over 100 1″ balls. May also use chunky peanut butter.

Refried Bean Dip

1 cup cannery refried bean mix
2 teaspoon cannery dried onion
3/4 cup boiling water

Mix together. Let stand 10 minutes.

Add: 1 teaspoon oil. Stir until creamy. Add a bit more water if too stiff.

Spices: 1/4 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper (depending how hot you like it)
1/4 teaspoon sugar

Add:1 teaspoon vinegar
Stir until blended. Serve with corn chips or on tacos, etc. Makes about 1 cup dip.

Pinto Bean Fudge

1 cup cooked, soft pinto beans, drained and mashed*

UP TO 1/4 cup milk

1 tablespoon vanilla

6 oz UNSWEETENED chocolate

6 tablespoons butter/margarine

2 pounds confectioner’s sugar

1/2 -1 cup chopped nuts (optional)

In a large mixing bowl stir and mash together beans and enough milk to look like mashed potatoes, stir in vanilla. Melt chocolate and butter over low heat. Stir into bean mixture. Gradually add powdered sugar. May have to knead to mix well. Add nuts if desired. Spread into lightly sprayed with oil 9″x9″ baking dish or roll into 2-16″ logs on plastic wrap-place rolls on cookie sheet.
Chill in refrigerator 1-2 hours.

*An easy way to cook dried beans is in your small crock-pot. Place 1 pound dried pinto beans, checked over for rocks and rinsed, in crockpot. just before you go to bed. Cover with 5 cups water. Cook on low all night. Test for softness in the AM. Use 1 cup for recipe when they are soft all the way through. Can freeze rest in 1 cup amounts with liquid. Or use in taco salad, refried beans, etc.

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