More food Storage Recipes

These recipes were in two-column format, but transferred here this way, so are not in proper order. phylm

Some More Food Storage Recipes

Chicken Stew with Biscuits
Put 3 pints of water in 3 quart pot and bring to boil. Reduce heat to low medium.
Add 3 chicken bouillon cubes, ? cup of dried diced chicken, (or add canned chicken just before serving, ? cup dry minced onion, 1 tsp dry minced garlic (optional), ? cup each of dehydrated green beans, corn, green peas, and 1/3 cup dehydrated carrots.
Simmer until vegetables are fork tender.
Mix 1/3 cup flour in 2/3 cup of water until smooth. Add to boiling stew, stirring constantly as you do. Continue cooking over medium heat, stirring often for 5 minutes.

Baking Powder Biscuits
One half hour before stew is done, mix biscuits and bake in a 350 degree oven.
In a small mixing bowl, place 2 cups of flour, ? tsp salt, 2 1/2 tsp baking powder,
3 Tbls dry milk powder, and 3 heaping Tbls shortening (or 1/3 cup oil.) With a fork or pastry blender, mix until shortening is well mixed with the flour. Add cold water, approximately 3/4 cup, (more, if necessary,) to make a soft dough.
Drop by heaping tablespoonsful on greased baking pan and bake until brown tips show on biscuits, and the dough springs back when touched. Approx. 17 to 20 minutes. Serve stew over biscuits.

Basic Yeast Bread or Rolls
In a 4-6 quart bowl put:
3 cups of flour
1 ? tsp dry yeast
1 tsp salt
2 Tbls sugar
3 heaping Tbls dry milk powder
2 Tbls shortening, butter or cooking oil
Stir, and than add:
1 cup of warm, not hot, water.
Mix with spoon until all liquid is taken up, and dough is forming a soft ball in bowl. If dough is too stiff, add warm water a few drops at a time until dough is soft and pliable.
Sprinkle a bit of flour around outside of dough on one side. Working flour with fingers of one hand under dough, bring up a portion of dough, and push it back down into the ball with fingers bent into a fist. Move to next section and repeat. Continue around bowl, adding a little flour when dough gets sticky. Be very stingy with flour, because too much will cause tough, dry bread.
Continue kneading until dough begins to “pouf” as it is worked. Turn dough into a greased bowl, then turn it over so that top is greased. Cover with clean kitchen towel, and set in warm place to rise until double in bulk Place in greased bread pan and push to corners. Cover and allow to rise again. Bake at 350 degrees until top is brown and loaf sounds hollow when tapped…approx. 35 to 40 minutes. You may grease top of hot loaf with butter for a tender crust.

Chicken Pie
Put hot stew in a deep baking pan, and drop the biscuit dough by the spoonfuls on top of the stew. Bake until biscuits begin to brown, and the bottom of a biscuit in the middle, tipped up by a fork, shows that it is completely baked.

For shortcake biscuits, add ? cup of sugar to recipe. You may want to make a double batch, and spread biscuits in two round cake pans. Bake as above.
When ready to serve, place one pan of hot biscuits with top side down on a large serving plate. Lightly butter the round biscuit, then ladle on sweetened berries, spreading them evenly. Place second biscuit with top side up, and pile on more berries and juice. Serve warm, with whipped cream if desired.

Wheat Bread
Substitute one cup, or one and one half cups, of whole wheat flour for the white flour.
May use brown sugar or molasses instead of white sugar.
May do the same with rolled oats, or rye flour.

Pizza Dough
Eliminate the sugar. Let the dough rise until double in bulk, and it is then ready to put in your ungreased pizza pan. It works the best to place it in the middle, and then work the dough to the outside edges with the palms and the edges of your hands.
This recipe makes one 16-inch thick- crust pizza. Just spread one 14 ounce can of tomato sauce (or may use prepared spaghetti sauce) over the whole pizza. Sprinkle the desired amount of mozzarella cheese and add your favorite toppings. Bake at 350 degrees for 15 to 17 minutes. (Edges just brown.)