Rainy Day Deer Stew!

1 quart jar homecanned deer (about 4 cups of pulled beef/pork would be a good substitute)
1 quart jar homecanned tomatos or 2 14.5 oz cans
1 14.5 oz can each of green beans, corn, carrots, and diced potatos
1 T minced garlic
1 tsp. liquid spoke
salt and pepper to taste.

Can easily substitute fresh veggies in place of canned ones.... I will buy some canned if I don't can it myself, for emergency cases though!!

Basic Pancake Mix

from Recipes from the Old Mill by Sarah E. Myers and Mary Beth Lind

Pancake Mix:

4 cups flour

2 cups any stone-ground flour: buckwheat, whole wheat, rye, or cornmeal

1 Tbsp salt

6 Tbsp sugar

6 Tbsp baking powder

2 cups instant nonfat dry milk

Mix well and store in airtight container in a cool place.

Pancake Batter:

1 egg

1 cup water

2 Tbsp oil

1 1/2 cups pancake mix

Beat together egg, water, and oil.

Add pancake mix. Stir just until mix is moistened.

Fry on a hot non-stick griddle

Hints: I reversed my flours so there was less of the white flour. I also just added the egg, water and oil directly to the pancake mix and then mix it all together.

Emergency Survival Bar

3 C. cereal (Oatmeal, cornmeal, or wheat flakes) - (I used Oatmeal)

1/4 tsp. salt

3 T. honey

2 1/2 C. powdered Milk

1 C. sugar

1/2 C. Jello (optional) [This adds a flavor to Bars.]

3 T. water

Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx.1000 calories or enough food for one day. These will store for a long time and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.

Whole Wheat Pumpkin Bread

(Recipe found here)

1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt

PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Quick Couscous

1 can of soup (anything broth-based or watery will do)

About 1 cup of dry couscous

Bring the soup to a boil then stir in the couscous (1 cup couscous per 1 1/4 cups liquid). Cover and remove from heat. Let it sit for 5 minutes then fluff with a fork. Feel free to add a can of rinsed beans or canned chicken before boiling or after fluffing.

Preserved Tomatoes

Sister Jerrie Smith taught us to how to preserve tomatoes in jars using a water bath or "hot packing" (so special equipment necessary).

1. Use 4 quarts of tomatoes (18 pounds) for at least 4 jars (sanitize jars in dishwasher or really hot soapy water)

2. Wash and rinse tomatoes (pull out the bad ones).

3. Boil in batches just until skin cracks, and put them in cold water immediately.

4. Skin and core them (don't leave any white pieces).

5. Quarter them.

6. Bring tomatoes to a boil in a pot (chop them more if desired).

7. Fill jars with the tomatoes up till 1.5 inches from the top.

8. Add salt (1 tsp per quart, or 1/2 tsp per pint).

9. Wipe the rims of jars clean (really clean).

10. Heat lids in hot boiling water.

11. Put lids on with rings on top (tighten by hand).

12. In a pot with a lid, boil water (enough to cover tops of jars).

13. Put jars into boiling water.

14. Boil with lid on for 45 minutes, then remove jars and let them cool.

15. When cooled, touch top of jar lids: If indented=you're done! If not indented=put in fridge and use right away.

Quick Spudnuts

This is my mother's famous recipe. She makes them a lot for the neighbors and ward members.
1 Tbsp. yeast
1/2 c. sugar
2/3 c. shortening (I used unsalted butter)
1 cup mashed potatoes (you can use instant too)
2 c. milk
1/2 c. warm water
1 tsp. salt
2 eggs
6-7 c. flour (I used half wheat, half white)

Dissolve the yeast in the warm water. Add sugar, salt and shortening to 2 cups scalded milk. Add to the yeast. Add eggs, potatoes, and flour. Mix it up and roll out about 1/2 an inch thick. You'll have to judge how thick you want your doughnuts. Cut them out and lay them on a clean cloth to rise for an hour. Fry in hot oil.
Once they are fried, before they cool down, throw them in the bowl of glaze and make sure they are covered, then place them on a pan to cool. It's best to eat them while they are still warm because they are crunchy on the outside and soft on the inside. Mmm!

Glaze
1/2 c warm water
1 to 2 tsp vanilla
powdered sugar

Start with warm water, add vanilla and then add powdered sugar. Do not make it too thick or too runny. You can also roll them in cinnamon and sugar or put frosting on top.