Mountainview - Off Grid Living


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RECIPES For Your Food Storage
Immigrant Cheese Soup Recipe

1/2 cup Freeze Dried Potato Slices
1/2 cup Dehydrated Carrot
1/4 cup Freeze Dried Celery
1/4 cup Freeze Dried Green Onion
1/2 TBSP Butter or Clarified Butter
1/4 cup Flour
2 cups Dehydrated Fat-Free Milk (1/3 cup Powder + 2 cups Water)
1 1/2 cups Dehydrated Chicken Broth
1 1/2 cups Freeze Dried Cheddar Cheese

Reconstitute dehydrated foods, allow to
soften and drain excess liquid. Cook vegetables
in butter until tender. Pour flour into vegetable
mixture and stir. Add milk and broth. Cook until
thick and bubbly, then add cheese. Remove from heat
and stir until melted.

Banana Bread Muffin Recipe

2 1/2 cups White Flour
1 cup White Sugar
3 1/2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 TBSP Oil
3/4 cup Fat-Free Milk (reconstituted)
2 TBSP Whole Egg Powder
2 cups Freeze Dried Banana Slices (reconstituted)
2 cups Chopped Nuts (optional)

Preheat oven to 350 degrees F.
In a bowl, combine al wet ingredients
In a separate bowl, combine and mix all dry ingredients.
Combine wet and dry ingredients and mix well.
Pour into muffin tins.
Bake approx. 30 minutes or until a toothpick comes out clean.

Applesauce Cookies Recipe

1/2 cup Dehydrated Shortening Powder
1 cup Dehydrated Applesauce
1/4 tsp Salt
1 tsp Baking Soda
2 cups Flour
3/4 cup Sugar
1 tsp Cinnamon
1/2 tsp Cloves
2 TBSP Whole Egg Powder + 3 TBSP Water
1 cup Freeze Dried Raisins
1 cup Nuts (Optional)

Reconstitute applesauce, raisins, and shortening powder by following directions on can.
Mix baking soda, flour, salt, and spices together.
Cream shortening while gradually adding sugar
Beat in egg. Stir in applesauce and dry ingredients. Mix well. Stir just until moistened. Bake on greased cookie sheet at 375 degrees F for 7-10 minutes

Cabbage Coleslaw

4 cups Provident Pantry Shredded Cabbage (reconstituted)
3 TBSP Chopped Onion (reconstituted)
1 cup Carrot Dices (reconstituted)
1/2 cup Freeze Dried Celery (reconstituted)
1 cup White Sugar
1 TBSP Iodized Salt
Black Pepper to taste
1 cup White Vinegar
3/4 cup Vegetable Oil
1 TBSP Dry Mustard

Combine first four ingredients according to package directions
Combine vinegar, oil, salt, dry mustard and black pepper in small saucepan and bring to a boil. Drain reconstituted vegetables and sprinkle with sugar. Mix well. Gradually pour hot dressing over vegetable mixture and mix well.

Blackberry Cobbler Delight Recipe

1/2 cup Butter
3/4 cup Sugar
3/4 cup Dehydrated Fat Free Milk
2 tsp Baking Powder
1 cup Flour
4 cups Freeze Dried Blackberries w/juice

Preheat oven to 350 degrees F.
Melt butter in a 9" x 13" cake pan
Mix sugar, milk, baking powder and flour into a smooth batter
Pour melted butter into flour mixture without scraping pan. Stir until blended. Pour blackberries with juice over batter. Bake for approx. 1 hour or until toothpick comes out clean.

Apple Nut Muffins Recipe

1 3/4 cups Flour
1/2 cup Sugar
1 TBSP Baking Powder
1/2 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Nutmeg
2 TBSP Whole Egg Powder + 3 TBSP Water

1/2 cup Dehydrated Fat Free Milk
1/4 cup Clarified Butter
1 cup Chopped Freeze Dried Apples
1/2 cup Walnuts (Optional)

Mix flour, sugar, baking powder, salt and spices.
Add egg, milk and stir in apples and walnuts.
Spoon into paper lined muffin tins
Filling about 3/4 full
Bake at 400 degrees F for 20 minutes

Sourdough Starter From Scratch

2 cups warm water
1 TBSP Sugar or Honey
1 pkt Active Dry Yeast
2 cups Unbleached All-Purpose Flour

Pour water into large jar (I use a 1/2 gallon canning jar)
add sugar (or honey) and stir to dissolve.
Then stir in yeast. Mix flour in gradually.
Cover with a clean cloth and place somewhere warm.

Using cloth and not plastic wrap allows any wild yeast
in the area to infiltrate and begin to work
with the domestic yeast.

Mixture will begin to bubble and brew almost immediately but let it set in a warm place for 3-5 days, stirring once per day as it separates. When bubbling subsides and a yeasty sour aroma develops, stir once more and refrigerate until ready to use. It should have the consistency of pancake batter. Before using and/or replenishing, bring it to room temperature.To replenish, replace each cup removed with 1 cup flour and 1 cup water. Leave out until bubbly again.

If, while brewing, a clear or light brown liquid
comes to the top, just mix it back in. It is alcohol produced by fermentation.

If the liquid on top is any color other than clear or brown throw
the batch out and start again.

Sourdough Cornbread

1 cup Starter
2 Eggs, Beaten
cup Milk
1/2 cup Warm Melted Butter or Oil

Combine all intgredients and mix thoroughly, then stir in:

1 1/2 cups Cornmeal
2 TBSP Sugar

1/2 tsp Salt
3/4 tsp Soda

Batter will be thin. Pour into 10" greased cast iron frying pan. Bake 25-30 minutes in preheated 450 degree F oven.
Sourdough English Muffins

1/2 cup Starter
1 cup Milk
2 3/4 cups Flour
1 TBSP Sugar
3/4 tsp Salt
1/2 tsp Soda
3 TBSP Cornmeal

Combine starter, milk, and 2 cups of the flour. Let set at room temp for 8 hours. Mix remaining flour, sugar, salt, and soda. Sprinkle over dough. Mix thoroughly. Knead til no longer sticky. Roll to 3/4" thick. Cut out muffins. Place 1" apart on cookie sheet or waxed paper and sprinkle tops with cornmeal. Cover. Let rise 45 minutes. Cook on lightly greased griddle on medium heat for 8-10 minutes per side, turning once.

Sourdough Hot Rolls

1 cup Starter
1/4 cup Oil
1 cup Flour
1 tsp Soda
2 tsp Baking Powder
1/4 tsp Salt

Mix starter and oil together in medium size bowl. In another bowl thoroughly mix dry ingredients and then add to starter/oil. Knead. Shape as you would yeast bread rolls or roll out to 1/2" thick and cut with biscuit cutter. Place on greased baking pan, and bake 10-15 minutes in preheated 425 degree F oven.

Sourdough Pancakes

1 cup Starter
1 cup Flour
1 cup Milk
2 Eggs
1 tsp Salt
1 tsp Sugar
1 tsp Soda

Mix all ingredients well. Pour onto hot, oiled skillet or griddle in whatever size pancakes you want. Cook until they can be turned. Turn and finish cooking.
Sourdough Scones

1 cup Starter
1/4 cup Melted Butter or Oil
1 Egg
1 cup Fruit (Optional)
2 TBSP Sugar
1/2 tsp Salt
1 tsp Soda
1 cup Flour

Mix together: Starter, butter, egg and fruit. Combine dry ingredients separately, then mix all together. Cook as desired:

1. Cook as you would pancakes.
2. Knead on lightly floured surface. Do not overwork dough, will be sticky. Roll or pat to 1/2" thickness. Cut with biscuit cutter, place on greased cookie sheet. Bake at 425 degrees F for 15-20 minutes
3. Shape into a round loaf and cut into 8 pie-shaped wedges. Place on
greased cookie sheet. Bake for 15-20 minutes in preheated 425 degree F oven.
4. Turn into an oiled 8" cast iron frying pan. Use an oiled pizza cutter to score 8 pie-shaped wedges. Bake at 400 degrees F for 30 minutes. Check for doneness before removing from oven.

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SH 21-76 Army Ranger Handbook Click Here
FM 4-25.11 Army First Aid Manual -Click Here
Survival and Austere MedicineClick Here
1881 Household Cyclopedia - Click Here
Introduction To Permaculture - Click Here
Vegetable Gardening In Containers - Click Here
Everything You Always Wanted To Know About Composting - Click Here
USDA Principles Of Home Canning - Click Here
Home Canning of Meat, Poultry, Game & Seafood - Click Here
Preserving Food By Drying:  Fruits and VegetablesClick Here
Are You Ready?  An In-Depth Guide To Citizen Preparedness - Click Here
Abundaculture:  Pathways To God's Abundance - Click Here
When There Is No Doctor and When There Is No Dentist - Click Here

  How to Make Homemade Yeast
What’s surprising is that yeast occurs naturally on the skins most fruits (dried or fresh),
vegetables, even herbs found in the wild (like Mint) and can be easily
cultivated the same way using the following procedure:
Step 1: Fill a glass jar up to a quarter to a half full with your sliced fruit, vegetable,
or herb (I used apples from my apple tree).
If you are using fruits (apples or grapes are both excellent to try first)
or vegetables be sure that the skin is not peeled off.
Step 2: Fill the rest of the jar up with water until you are about 3/4 of the way full.
Step 3: Close the jar and leave in a warm area (in the sun or by a stove)
for around 3 days or until a good amount of bubbles start forming
(the bubbles indicate that the yeast is reacting with the
carbohydrates in your fruit, veggie etc). Here’s a close-up view of the finished yeast water.
Step 4: Use your yeast water in place of the water called for in your bread recipe.
Step 5: Knead your bread as usual and let it sit…
Step 6: Until it rises — just like you were using commercial yeast!
Step 7: Bake and enjoy!

How to Make Cheese from Powdered Milk
I used a small amount of ingredients so I could test it out first before
using the full recipe. The full recipe calls for:
3 cups powdered milk, 6 cups water, 1/2 cup plain white vinegar
In my instructions I quartered this recipe as follows:
Step 1: Mix together 3/4 cups of powdered milk with 1 1/2 cups
of cold water in a cooking pot. Stir until dissolved.
Step 2: Stir milk over a medium-low to medium temperature until
it becomes hot to the touch but not scalding (this should be around
140º if you’ve got a cooking thermometer)
Step 3: Maintaining the same temperature, stir in 1 tablespoon of white
vinegar or lemon juice. You should immediately begin to see the curds
separating from the whey.
Step 4: Continue cooking to allow the curds to separate from the whey.
After a few minutes there should be large globs (if that’s a real word ) of
curds in an amber pool of whey. If it’s still too milky, add another tablespoon
of vinegar, stir and cook it on medium to medium-low heat until the curds
completely separate from the whey.
Step 5: Pour the curds and whey into a colander lined with a clean cloth,
cotton t-shirt or cheesecloth to drain off the whey (this sweet liquid can
be used in the place of water in other baking recipes so drain it into a bowl if desired).
Step 6: Taking the cloth or cheesecloth (a t-shirt in my example) squeeze
the curds to press out any remaining whey.
Step 7: Rinse the curds — which is essentially (I’ve been informed that this
is more a paneer style cheese and not ricotta. Ricotta is made by further
processing the poured-off whey.  At this point — under cool water and eat
fresh or store in the fridge.
Conclusion what you should be left with is about the same amount of curds
as you measured out in powdered milk. Since I used 3/4 cup of powdered
milk in the above recipe, it resulted in about 3/4 cup of curds — so plan your
recipes accordingly. I was really excited when learning this, since I love lasagna.
Pasta as well as tomato sauce — in the form of canned tomatoes (or powdered
tomatoes) — stores very well, but fresh cheese doesn’t.
Now that I know how to make fresh cheese easily from my stored powdered
milk, even lasagna can be enjoyed during the end of the world.