Using Gluten... with Susie!

Wheat gluten can be used as a protein substitute. This is a valuable "skill" especially when it comes to emergency preparedness. Basic Gluten Recipe • 10 cups whole wheat flour • 4 cups water Mix flour and water for five minutes. Remove mixture from bowl and cover completely with tap water for 1 hour.  Use a colander and large bowl to wash the bran and starch out of the gluten.  Slice the gluten into palm size pieces. 3 WAYS TO USE GLUTEN: 1. Gluten Steaks 2. Hamburger/Meatloaf mixture 3. Gluten Sausage GLUTEN STEAKS Make gluten broth: 2 quarts water 1/8 cup soy sauce 3 T beef flavored bouillon or 4 beef cubes 1 t Kitchen Bouquet 1 pkg. dry onion soup mix Simmer gluten steaks 1 ½ hours. Dip steaks in egg, then bread crumbs with Italian seasons and WW flour. Fry in a little oil. HAMBURGER/MEATLOAF Mix equal parts ground gluten and hamburger Onion and garlic, salt & pepper to taste, and eggs. Bake on an oiled cookie sheet at 350  for 10 minutes each side. Substitute this for hamburger in any recipe. SAUSAGE GLUTEN 4 cups ground gluten ½ cup Parmesan cheese ¼ cup non-instant powdered milk 1 T honey 1 T Worcestershire sauce 1 T liquid smoke 1 T mustard seed (optional-makes it very hot) Mix in blender: 2 cups cooked soybeans 2 chicken bouillon cubes 3 beef bouillon cubes ½ t sage 2 T Italian seasonings ½ cup bread crumbs    BRAN MUFFINS     Bake at 350  for 25 min. Mix: 1 cup honey, ½ cup oil, 2 eggs, 2 cups buttermilk, 3 cups bran, 2 ½ cup WW flour, 1 T gluten flour, (optional) 2 t baking soda, & dash of salt.

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.