Homemade Alfredo Sauce

6 PERSONS

5 MINUTES

40 MINUTES

45 MINUTES

INGREDIENTS

In a large bowl or Bosch, put the following:

  • 1/2 c water + 1/3 c dry milk = 1/2 c evaporated milk
  • 3/4 c Parmesan cheese
  • 1/8 tsp white or black pepper
  • pinch of nutmeg
  • 1/2 c dry milk + 2 c water (2 c skim milk)
  • 4 c. warm water (not hot!)

1 Tb cornstarch and 1 Tb of water if it doesn’t thicken

DIRECTION

Place 2 cups of milk in a canning jar and cook until hot (20 min). Place the 1/2 c evaporated milk, pepper, Parmesan, and nutmeg in another canning jar and shake to mix. Slowly add a little of the evaporated milk mixture to the hot milk and shake. Repeat until it’s all mixed together. Return the jar to oven for 15 to 20 min. to thicken.

Chicken Alfredo Recipe>>

 

Apple Crisp

6 SERVINGS

20 MINUTES

2.5 HOURS

3 HOURS

INGREDIENTS

In a large bowl or Bosch, put the following:

  • 2 c dry apples
  • 3 c water
  • 2 Tb + 1 tsp cornstarch
  • 3/4 c sugar
  • 1/3 tsp salt
  • 1 tsp cinnamon
  • 1/3 tsp nutmeg
  • 2 Tb lemon juice

Topping:

  • 1 c rolled oats
  • 1 c brown sugar
  • 1 c flour
  • 1/4 tsp salt
  • 1/3 tsp baking powder
  • 1/2 c shortening

DIRECTION

Mix dry ingredients for apple crisp in large covered pot, add water and lemon juice; mix well. Bake in covered dish 1 – 2 hours or until done.

Mix the topping with pastry blender or fork, spread over cooked apples and return to oven for 30 – 40 min (uncovered) until browned.

Baby Beet Salad With Feta

4-6 SERVINGS

30 MINUTES

3 HOURS

3.5 HOURS

INGREDIENTS

In a large pot cook the following:

  • 24 baby beets
  • Or 14 ounces loose beets (without greens)
  • Salt to taste

For Topping:

  • 3/4 cup walnut pieces
  • 2 tablespoons minced mint
  • 2 tablespoons minced chives
  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • Freshly ground pepper to taste
  • 3/4 cup crumbled feta cheese
  • 6 cups baby arugula, lightly packed

Optional:

  • Olive oil for drizzle on top
  • Nasturtium flower petals

DIRECTION

(If using large beets, cut into halves or quarters) Preheat solar oven for 30 minutes. Place enough salted water to just cover the beets, about 2 quarts, in a black, lightweight covered pot and place in the solar oven. When the water comes to a simmer, about 30 minutes, add the beets. Cook until fork-tender, 1 to 2 1/2 hours, depending on oven temperature.

Wrap walnuts loosely in parchment paper. Tuck into the oven at some point when you open the door. Toast 30 minutes to 1 hour.

Drain and let the beets cool. Peel skins with your fingers or a cloth (use gloves to avoid staining from red beets). Cut the beets in half lengthwise. Toss in the mint, chives and vinegar. Set aside until most of the moisture is absorbed, 5 minutes or as long as you like. Toss in the olive oil and season with plenty of salt and pepper to taste.

Place the arugula in a round on a large plate. Mound the beets in the center, and drizzle any extra oil and vinegar from the beets on the arugula. Season the arugula with salt and drizzle with a little olive oil. Scatter the top with the nuts, feta and nasturtium flowers.

Baked Potato Salad

6 SERVINGS

30 MINUTES

1.5 HOURS

2 HOURS

INGREDIENTS

In a large bowl or Bosch, put the following:

  • 4 medium potatoes
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green, red or yellow bell pepper
  • 1/2 cup finely chopped red onion
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried dillweed
  • 1/2 cup safflower mayonnaise (or other mayonnaise)

DIRECTION

Bake potatoes in the solar oven for 1 1/2 hours.

Let cool slightly. Remove potato pulp from skins and lightly mash. Combine with remaining ingredients and chill.

 

Bean Soup

6 SERVINGS

30 MINUTES

4 HOURS

4.5 HOURS

INGREDIENTS

In a large black pan, put the following:

  • 2 cups mixed beans
  • 1 large onion, chopped and sautéed
  • 4 cloves garlic, chopped and sautéed
  • 3 tablespoons dried parsley
  • Dash oregano
  • 2 tomatoes, chopped (or canned)
  • ½ green pepper, chopped
  • 1 ham hock or 4 strips of bacon (smoked)
  • Soup stock or beef bouillon

Optional

  • Red pepper
  • Lemon juice
  • Vinegar

DIRECTION

Preheat Sun Oven for 30 Minutes or till reaches 300 degrees

Place ingredients in pot and fill to 1 inch of top with either soup stock or 3 cubes of beef bouillon in water. When done, add ½ lemon or 2 tablespoons vinegar. 

Cover and bake in Sun Oven for 4 hours on 300

 

 

Beef Soup

12 SERVINGS

30 MINUTES

3 HOURS

3.5 HOURS

INGREDIENTS

For this recipe, you’ll need:

  • 1 pint bottled beef (undrained)
  • 8 c water
  • 4-8 tsp (according to taste)
  • beef soup base
  • 1 c dehydrated diced potatoes
  • 1 c dried carrots
  • 1/2 c dried celery
  • 2 – 3 Tb dried onion
  • 1-2 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
  • 1/2 – 1 tsp thyme

DIRECTION

Preheat Sun Oven for 30 Minutes or till reaches 300 degrees

Place all ingredients in large pot starting with liquids to dry. When done, add preferred herbs and spices and cover.

Cover pot and simmer for 3 hours or till done

 

 

Beef Stew

8 SERVINGS

30 MINUTES

3 HOURS

3.5 HOURS

INGREDIENTS

For this recipe, you’ll need:

  • 1 pint bottled beef
  • 1 recipe cream of mushroom soup
  • 1 c dried carrots
  • 2 Tb dried onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 tsp thyme
  • 1 c diced potatoes

DIRECTION

Preheat Sun Oven for 30 Minutes or till reaches 300 degrees

Use the beef juices and water to make the cream of mushroom soup. Place all ingredients in large covered dish and simmer in Sun Oven.

Cover pot and simmer for 3 hours or till done

 

 

Chicken Alfredo

10 SERVINGS

30 MINUTES

30 MINUTES

1 HOUR

INGREDIENTS

In a large bowl, mix together:

  • 1 recipe Alfredo sauce
  • 1 pint bottled chicken (drained)
  • 1 pound spaghetti noodles
  • 8 c water
  • 1 – 2 Tb parsley
  • 1/2 – 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp salt
  • 1/8 tsp pepper

DIRECTION

Preheat Sun Oven for 30 Minutes

Make the Alfredo sauce>>

Heat salted water and spaghetti in separate large covered pots (or canning jars w lids). Add warmed spaghetti to hot water, cook 15 – 20 min. and drain.

Stir noodles, sauce, parsley, garlic, salt, pepper and chicken together gently and return to oven for 20 min. or until hot.

 

 

Chicken & Rice Casserole

12 SERVINGS

30 MINUTES

1 HOUR

1.5 HOURS

INGREDIENTS

In a large covered pot, combine:

  • 1 can cream of mushroom soup
  • 1 Tb lemon juice
  • 1/2 tsp salt
  • 2 c rice
  • 4 c water
  • 1 tsp salt (Don’t add salt if broth is used)
  • 2 Tb dried onion
  • 1 pint undrained bottled chicken
  • 1/4 tsp pepper
  • 1/3 tsp paprikaOptional:
  • 1/3 c dried celery and 1/2 c sliced toasted almonds

DIRECTION

Preheat your Sun Oven for 30 minutes

Add broth and water to make 4 cups. Add the rice to the liquid and cook in solar oven about 40 minutes or until done.

In a large covered dish, mix the cream of mushroom soup, lemon juice, onion, paprika, pepper, salt, chicken and cooked rice. (And optional celery and almonds) Cover and bake until done.

 

 

Chicken With Veggies

6 SERVINGS

30 MINUTES

4 HOURS

4.5 HOURS

INGREDIENTS

You’ll need:

  • Olive Oil
  • Whole Chicken
  • Preferd Seasonings
  • Sun Oven Turkey Rack
  • Baking/oven bag

Seasoning Key:

  • Savory: basil, parsley, sage, rosemary, thyme, sage
  • Fragrant: garlic powder, onion powder, dill weed
  • Piquant: paprika, pepper, cayenne, dried mustard powder

 

DIRECTION

Preheat your Sun Oven for 30 minutes and place turkey rack in Sun Oven.

In a large covered dish, mix all seasonings together

Pat the chicken dry and rub with olive oil and rub with the seasoning mixture

Chop and skin 1 pound of carrots. Chop 8 potatoes and 1 whole medium sized onion.

Place oven bag in turkey rack and place seasoned chicken in bag on top of the vegetables. Cook for 3-4 hours till done

 

 

Chicken Veggie Casserole

6 SERVINGS

30 MINUTES

1 HOUR

1.5 HOURS

INGREDIENTS

In a large bowl, combine:

  • Chicken
  • Cream of mushroom soup
  • Brocoli
  • Carrots

In pan add:

  • Pre-cooked rice
  • Cheese

 

DIRECTION

Preheat your Sun Oven for 30 minutes

In a bowl, add shredded chicken, cream of mushroom soup, and vegetables.

Assemble a dark pan with lid, and add pre cooked rice on the bottom. Spread the mixture on top of rice. Top with cheddar cheese and bake in Sun Oven for 1 hour or till thoroughly cooked.

 

 

Sun Cooked Chili

6 SERVINGS

30 MINUTES

 6  HOURS

6.5 HOURS

INGREDIENTS

You’ll need:

  • 1 pound (or 2 1/2 c) washed pinto beans
  • 7 c water, 1-2 tsp salt
  • 1 Tb sugar
  • 1 pint ground beef
  • 2 c tomato powder
  • 5 c water

For spices, you’ll need:

  • 1/4 c dried onion
  • 1/2 -1 tsp garlic powder
  • 3-4 Tb chili powder
  • 3 tsp cumin
  • 1/4 tsp cayenne pepper

DIRECTION

Preheat your Sun Oven for 30 minutes

Place water in a large covered pot and heat to as close to boiling as possible. Add beans. Cover and soak beans out of the oven for 1 hour. (Use soaking water to cook beans)

Cook beans in covered dish 4-5 hours. Add remaining ingredients and simmer for an hour until done.

 

 

Chili-Mac

10 SERVINGS

30 MINUTES

 30 MINUTES

1 HOUR

INGREDIENTS

You’ll need:

  • 2 c macaroni
  • 1 1/2 c tomato powder + 3 c water (3 c tomato sauce)
  • 1 pint bottled ground beef (cooked)

For spices, you’ll need:

  • 2 Tb dried onion
  • 1/4 tsp garlic powder
  • 2 Tb chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

DIRECTION

Preheat your Sun Oven for 30 minutes

Add beef broth and water to equal 3 cups of liquid. Add water and tomato powder to make tomato sauce.

Add liquid, tomato sauce, macaroni, garlic, chili powder, salt, pepper and ground beef. Cook for 30 minutes or until macaroni is done.

 

 

Cinnamon & Raisin Bread

6 SERVINGS

30 MINUTES

30 MINUTES

1.5 HOURS

INGREDIENTS

You’ll Need:

  • White wheat bread dough
  • 1/8 c butter
  • 2 tsp cinnamon
  • 2 Tb sugar
  • 1/4 c raisins

DIRECTION

Make bread and then continue to the following dircetions.

Spread the butter on the dough, sprinkle on raisins and a mixture of sugar and cinnamon. Roll it up, place in loaf pan or jars and bake until browned

 

 

 

Cornbread

6 SERVINGS

30 MINUTES

1 HOUR

1.5 HOURS

INGREDIENTS

In a bowl, mix together

  • 1 2/3 c flour
  • 1 2/3 c yellow cornmeal
  • 2/3 c sugar
  • 2 eggs
  • 5 tsp baking powder
  • 1/4 c dry milk

Then slowly stir in

  • 1 tsp salt
  • 1/3 c melted shortening
  • 1 1/4 c water

DIRECTION

Mix your eggs. Melt 1/3 c shortening. Mix the flour, sugar, baking powder, salt and dry milk in a large bowl. Stir in the cornmeal until well blended. Add eggs and water and stir until the batter is smooth.

Gently stir in the melted shortening just until blended. Do not over-stir. Pour into your greased pan or jars and bake for 60 to 80 minutes or until browned.

 

 

 

Corn Bread With Green Onion

5 SERVINGS

15 MINUTES

70 MINUTES

1.5 HOURS

INGREDIENTS

Mix together:

  • 1 package Jiffy Corn Bread Mix
  • 1 chopped green onion
  • 1 egg
  • 1/2 cup Buttermilk

DIRECTION

Preheat Sun Oven until reaches 325 degrees

Mix first three ingredients with enough buttermilk to get the right consistency. Bake in preheated SUN OVEN® at 325º F for approx. 70 minutes or until done.

 

 

 

Cream of Mushroom Soup

4 SERVINGS

30 MINUTES

30 MINUTES

1 HOUR

INGREDIENTS

Mix together:

  • 1/2 c dry milk + 2 c water
  • 1 c white flour
  • 3 Tb shortening
  • 2 tsp chicken soup base + 1 1/2 c water

Seasonings:

  • 3/4 tsp seasoning salt
  • 1/8 tsp pepper
  • 1/4 tsp onion powder
  • 1/2 tsp thyme
  • 1/4 tsp garlic powder

DIRECTION

Melt the shortening in a canning jar, add the milk and heat. Heat flour and seasonings in a second jar. Combine the two and shake well. Put soup base in a jar and place both jars in the solar oven.

After 10 min. take the milk jar out and shake it well. Return to the oven for another 10 minutes. Repeat until thickened. Remove both jars from the oven and slowly begin to add the hot broth to the thickened milk mixture, stirring or shaking until you have the consistency that you desire…either condensed or as soup.

 

 

Girl Scout Camp Supper

4 SERVINGS

20 MINUTES

2 HOURS

2.5 HOURS

INGREDIENTS

In a coverd baking dish, layer:

  • 2 cups Frozen Corn
  • 4 Cups Frozen Hashed Brown Potatoes
  • 3 pats of Butter or more to taste
  • 4 (frozen) hamburger patty
  • Salt and pepper to taste

DIRECTION

Arrange in layers in covered baking dish. Place corn on the bottom, then potatoes, butter and seasonings, the frozen burger on top to brown. Cover and bake in SUN OVEN® for two hours or till done.

Food doesn’t burn in a Sun Oven so it always works out!  This meal really brought me back to the wonderful flavors retained when cooking in tin foil packets, outdoors, without the mess!

 

 

Lasagna

7 SERVINGS

30 MINUTES

3.5 HOURS

4 HOURS

INGREDIENTS

You’ll need the following ingredients:

  • 1 jar (32 ounces) spaghetti sauce
  • 1 package (8 ounces) lasagna noodles
  • Olive oil
  • 1 pound ricotta cheese
  • 1 pound mozzarella cheeseshredded
  • 1/2 cup grated Parmesan cheese

DIRECTION

Spread 1 1/2 cups of sauce over bottom of a dark roasting pan. Coat uncooked noodles with olive oil. Layer half the noodles and half the ricotta cheese over the sauce. Add half of the mozzarella cheese. Repeat layers of sauce, noodles and cheese. Top with remaining sauce. Sprinkle Parmesan cheese over top. Cover and bake in the solar oven for 3 to 4 hours.

 

 

 

Macaroni & Cheese

10 SERVINGS

30 MINUTES

20 MINUTES

50 MINUTES

INGREDIENTS

You’ll need the following ingredients:

  • 4 c macaroni
  • 8 c water
  • 10 Tb mac & cheese powder
  • 1 tsp salt
  • 1/3 c dry milk + 1 1/2 c water
  • 2 Tb butter
  • 1/2 tsp salt
  • 1/8 tsp pepper

DIRECTION

Pre heat Sun Oven for 30 minutes, then put 8 cups of water in a pot with 1 tsp of salt. Heat the 8 c of salted water and the macaroni in separate containers. When the water is hot, add the macaroni and cook for 15 – 20 min or until done. Drain. Add butter, cheese powder, salt, pepper and milk.

 

 

 

Peach & Blackberry Cobbler

6 SERVINGS

2 HOURS

2 HOURS

4 HOURS

INGREDIENTS

For the crust:

  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 tablespoons sugar
  • 6 tablespoons chilled butter, cut into small pieces
  • 2 ounces chilled cream cheese, cut into small pieces

For fruit filling:

  • 2 pounds peaches, or about 4 cups peeled, pitted and sliced peaches
  • 3 cups blackberries, washed
  • 1/4 cup quick tapioca
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon

Ice cream or whipped cream, to serve

DIRECTION

To prepare the top crust (can be done by hand or food processor): Combine flour, salt, nutmeg and sugar and stir or process until blended. Add small chunks of butter and cream cheese, and stir or process until moist clumps form. Form into ball, flatten slightly, wrap loosely and chill for 1-2 hours.

Preheat the solar oven for 30 minutes. Butter a dark 8- or 9-inch round casserole with a lid. You can also use an 8-by-8-inch pan and cover it loosely with a dark or black pan, even a round one, as long as it covers most of the pan.

Place dough on a lightly floured cool surface and roll out into a pie crust that will fit over your chosen pan or use large cookie cutters to cut into decorative shapes. Alternatively, cut into strips to make a lattice top.

In a large bowl, gently combine the peaches, blackberries, tapioca, sugar and cinnamon. Place the fruit in the prepared pan and top with the crust or cut shapes. If using a large crust, poke holes in it to allow steam to release.

Cover the dish. Bake in solar oven until crust is cooked through and lightly browned, about 1 1/2-2 hours. Uncover during the last 1/2 hour of cooking if using a tight-fitting lid. Cool at least 20 minutes before serving. Serve warm with ice cream or whipped cream.

Potato Meat Pie

6 SERVINGS

2 HOURS

1.5 HOURS

4 HOURS

INGREDIENTS

For this recipe, you’ll need:

  • 1 lb. ground beef
  • 8 servings (2 2/3 cups) instant potato flakes
  • 1 egg
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 Tbs minced onion
  • 1/4 cup ketchup
  • 1 cup milk
  • 1/8 cup margarine (1/4 cube)
  • 1/2 cup shredded cheese.

DIRECTION

Mix beef, 1 1/3 cup dry potato flakes,� egg, 1/2 tsp salt, pepper, onion, ketchup, and 1/2 cup milk and place in 2 loaf pans. Bake 325-350 degrees . . . 1 hour 15+ minutes in Sun Oven (until meat is cooked.)

Potato Topping
Boil 1 1/3 cups water with 1/8 cup margarine and 1/2 tsp salt
Remove from heat and add 1/2 cup milk to boiling water
Stir in 1 1/3 cups dry instant potato flakes. Spread on top of meatloaf. Top with shredded cheese and return to Sun Oven until cheese is melted

Shepherd’s Pie

12 SERVINGS

15 MINUTES

45 MINUTES

1 HOUR

INGREDIENTS

In a quart dark pot, combine:

  • 1 can corn (drained)
  • 1 can green beans (drained)
  • 1/2 recipe tomato soup
  • 2 Tb dried onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 pint bottled ground beef (drained)
  • 3 c instant potatoes + 3 c water (4 c potatoes)

DIRECTION

Make the tomato soup. Heat 4 c water in jars or covered pot until very hot. Mix the ground beef, corn, green beans, tomato soup, onions, salt and pepper into a covered pot. Take the water out of the oven and wrap it in a dark cloth to keep it hot. Place the meat mixture in the oven and bake 45 min. or until hot. When it’s done, mix the instant potatoes and the hot water and spread on top of the meat mixture.

Shrimp & Lemon Skewers

12 SERVINGS

15 MINUTES

15 MINUTES

30 MINUTES

INGREDIENTS

For this recipe, you’ll need:

  • 12 wooden skewers
  • 36 large shell-on shrimp
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon fresh minced oregano
  • 1/2 teaspoon sea salt or kosher salt
  • 3 Meyer lemons cut into eighths lengthwise

DIRECTION

Preheat solar oven for 30 minutes. Place shrimp in a bowl and toss with olive oil, red chile flakes, oregano and salt. Marinate briefly. Thread three on each skewer, alternating with a lemon wedge.

Place shrimp skewers in one layer on a dark baking pan that will fit in your solar oven. Cook until shrimp is pink on top or curled up, about 10 minutes. Flip and cook until pink on top and opaque in the center, another 5-10 minutes.

Solar Scones

15 SCONES

30 MINUTES

1 HOUR

1.5 HOURS

INGREDIENTS

For this recipe, you’ll need:

  • 1/2 cup whole flaxseed
  • 1 cup all-purpose flour plus more for kneading
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 3 tablespoons natural applesauce
  • 1 cup chopped walnuts
  • 1 cup dried cranberries or blueberries
  • 1 cup skim milk

DIRECTION

Grind whole flaxseed to the consistency of a meal in a food processor. In a large bowl, mix flours, oats, ground flaxseed, sugar, baking powder, baking soda and cinnamon. Add olive oil and cut it into the dry ingredients with a pastry blender. Fold in applesauce, walnuts and dried fruit. Add milk; stir just until all ingredients are mixed.

Lightly sprinkle all-purpose flour over the mixture. Knead by hand until the ingredients hold together and the dough ball does not stick to the bowl.

Turn out the dough onto a lightly floured surface. Press the dough into a circle approximately 10 inches in diameter. Cut the dough into eight even wedges.

Place four scones in an iron Dutch oven or a dark enamelware pan and cover. When the temperature on the oven thermometer reads between 240 and 280 degrees, bake four scones for 60 minutes. Repeat with the remaining four scones.

Spaghetti

4 SERVINGS

15 MINUTES

15 MINUTES

30 MINUTES

INGREDIENTS

In a quart dark pot, combine:

  • 1/2 pound spaghetti
  • 1-2 tsp shortening
  • 3-4 c water
  • 1/2 tsp salt

DIRECTION

Heat water and salt until very hot. Add heated spaghetti and cook 15 to 20 minutes.

To keep pasta from getting pasty, use 2 pots with lids or jars with lids. Heat the dry pasta with a little oil or shortening in one; heat the salted water in another. When the water is hot, combine the two.

Tamale Pie

10 SERVINGS

30 MINUTES

5 HOURS

5.5 HOURS

INGREDIENTS

In a quart dark pot, combine:

  • 1 pint bottled beef
  • 2 c tomato sauce
  • 1/2 pound (1 1/4 c) washed pinto beans
  • 3 c water
  • 1 tsp salt
  • 3 c cooked beans
  • 2 Tb dried onion
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 Tb chili powder
  • 1/4 tsp pepper
  • Topping: 1 2/3 c cornmeal, 1 2/3 c white flour, 2/3 c sugar, 2 eggs, 5 tsp baking powder, 1/2 c dry milk + 1 c water, 1/3 c melted shortening, 1 tsp salt

DIRECTION

In large covered pot, heat 3 c water as close to boiling as possible. Add beans. Cover and soak out of oven 1 hour. Add 1 tsp salt to beans and cook in oven 4 -5 hours or until done. Melt the 1/3 c shortening and set aside in the sun. Put the beef, tomato sauce, cooked beans, onion, garlic, oregano and chili powder in a covered baking dish and bake 20 – 30 min.

While it’s cooking, make the topping by stirring together the flour, sugar baking powder and salt. Stir in the cornmeal until well blended. Add eggs and milk and stir to a smooth batter. Fold in the melted shortening just until blended. When meat mixture is done, remove from oven, spoon topping over meat and bake again about 30 – 40 min. or until cornbread is done.

Warm Fruit Salad

4 SERVINGS

30 MINUTES

1 HOUR

1.5 HOURS

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INGREDIENTS

Cut lengthwise:

  • 1 pear

Sprinkle with:

  • 2 Tbsp. organic raisons
  • 2 tsp. Brown sugar
  • 2 tsp Butter and a sprinkle of vanilla

Serve with ice cream

DIRECTION

Remove the skin from one pear. Split in half lengthwise and remove the seeded area and stem. Place face-up in a baking dish. Add rest of ingredients and Bake in oven for up to an hour. This is absolutely delicious warm, with cream or cold or with cake or ice cream.

WHOLE WHEAT BREAD

6 PERSONS

1 HOUR

25 MINUTES

1.5 HOURS

INGREDIENTS

In a large bowl or Bosch, put the following:

  • 9 c. whole wheat flour (I like white wheat flour the best)
  • 2 rounded Tbsp. yeast
  • 1/2 c. potato flakes
  • 1/4 tsp. Vitamin C powder or crystals (optional)
  • 2 c. buttermilk
  • 4 c. warm water (not hot!)

Mix for 1 minute, cover and let set for 10 minutes

Then add:

  • 1/2 c. oil 2 eggs
  • 1/2 c. honey 1 1/2 Tbsp. salt

DIRECTION

Stir to combine, and then add 5-6 c. whole wheat flour. Add the flour 1 cup at a time until it cleans the sides of your Bosch. Don’t add any more flour than necessary! Knead for 5 minutes. Remove from bowl and put into a greased bowl, cover with a towel, and let rise until double. Then form into 5 loaves and put in greased bread pans and let rise until double again. Bake at 375 for about 25 minutes. Butter the tops of your hot bread and enjoy! This bread is very light for being a 100% whole wheat.

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