Hi Everyone,
Here is your morning smile:
NOTES:
oxygen absorbers– I don’t use them much because I have a vacuum sealer. But I HAVE used them, especially when I’m packaging meals in Mylar bags. Curious to know what size oxygen absorber to use? Check this chart:
GARDEN HAPPENINGS:
I am NOT gardening all winter. But, I still have lettuce growing. I ended up NOT moving it into the sun because it was so hot last week. It’s cooling off this week, and hopefully will stay under 90 for a while! I thinned the carrots (Ugh, that’s hard for me to do–to throw away baby plants). I’m still watering most of the tomatoes, and even have a few green ones (we’ll see if the weather holds out long enough to ripen them). AND, the peppers are doing really well. I haven’t taken out the celery yet because I got a very good crop last week.
That’s it. Still haven’t put the garden “to bed.” But soon.
THIS WEEK’S PURCHASE: pancake syrup and jam – 2 of each
At our house, we go through a lot more syrup than jam. My father said that during the Great Depression, their dinner would VERY often be just bread and jam.
MISC. PURCHASE: dish detergent Try to keep 5-6 bottles of dish detergent on hand. If power goes out, you’ll need this. Also, it wouldn’t hurt to have liquid clothes detergent. You can rotate it every 6 months or so.
FOOD STORAGE RECIPES:
Check out the attached document on using leftover rice.
Golden Puffs
From Perma Pak dehydrated foods recipe book
These sounded good. I bought some dehydrated eggs a while back when they were almost $10 a dozen, and thought I’d better rotate them. So I’m going to try this recipe.
In a bowl, sift together
- 2 c. flour
- 1/4 c. sugar, 3 tsp baking powder
- 3 TB egg mix
- 1 tsp salt
- 1 tsp nutmeg or mace. It seems like a lot of nutmeg. I’ll probably reduce this amount.
Add
- 1/4 c. vegetable oil
- 3/4 c. reconstituted milk
- 2 1/2 TB lukewarm water
Beat until smooth.
In a deep fryer or saucepan, heat cooking oil or shortening 3-4 inches deep to 375˚.
Drop batter by teaspoonsful into hot oil. Fry four to five at a time about 3 minutes or until golden brown on both sides. Drain well on paper towels.
- a) Stir together 1/2 c. sugar and 1 tsp cinnamon and roll warm puffs in sugar-cinnamon mix.
- b) Make glaze with
- 1 c. powdered sugar and 1 TB milk and 1 TB corn syrup
Dip puffs in glaze mix.
Onion Skins – I watched a video the other day about how many vitamins were in onion skins. One suggestion was to use the skins when you make rice. Just add them to the water and when the rice is done, pull them out. Gives flavor and nutrition!
For best results in rehydrating dehydrated vegetables, cover with water and bring to a boil. Cover with a tight lid and simmer for 10-25 minutes. Steam rehydrates faster than anything else.
Peanut Butter Honey Balls
- 1 c. honey
- 1 c. dry milk
- 1 c. reconstituted peanut butter powder (or regular peanut butter)
- 1 c. powdered sugar
Mix and shape into balls 1 inch in diameter. Chill until firm.
Rice Krispie Peanut Butter Balls
(I shared this about a year and a half ago)
- 2 c. peanut butter
- 2 c. powdered sugar
- 3 c. Rice Krispies
Roll into balls
semi sweet chocolate – melt and dip balls in the chocolate
Marti
