Yield: 1 servings
================== Information file ================== WHOLE WHEAT Is ideal for cereals, soups, salads, main dishes. The usual proportions to cook are 1 part wheat to 2 parts water plus ½ - 1 tsp salt.
Wheat can be steamed, cooked in a crock pot, pressure cooker or successfully prepared by the oven method: OVEN: Preheat oven to 300F. combine wheat and water in a pan and bring to a boil. Boil 5 minutes. Remove from heat, cover and place in oven. Turn oven off. Leave wheat undisturbed overnight or for 8- 10 hours.
THERMOS METHOD: is easy, saves fuel and attention and gives a chewy product: Preheat 1 quart thermos with boiling water. Boil 1 cup wheat and 2 cups water for 3 minutes. Place in thermos, seal and let stand overnight. Wheat cracked in grinder or blender can be used for cereal, casseroles, bread,cookies. Proportions are 1 part cracked wheat to 4 parts water for coarse textured bread. Cook enough wholewheat to last at least a week. The ready to use wheat may be stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat makes 4-6 servings. Reheat cooked wholewheat. Serve wit mushroom sauce or gravy in place of potatoes. Use in place of rice for stroganoff, etc. Add cooked whole or cracked wheat to casseroles, chili, spaghetti sauce, sloppy joes, soups, stews, salads,sandwich spreads, etc.
SPLIT PEAS: Should be combined with other protein food for good nutrition. Good in soups or as a vegetable. For a quick soup, grind peas, whole or split,to a flour. (combine with water in a blender for 1 minute) (1 part pea flour to 3-4 parts liquid). Simmer 3 minutes and season. Raw vegetables may be added in the blender or to the soup. Ham flavoring is good. Bean soup may also be made this way.
SOYBEANS: Should be an important part of the storage program. They are very high in both amount and quality of protein. Soybeans are rich in minerals, B vitamins, and unsaturated fats. They can be grown in the home garden and used green or dried. Store dry soybeans in a cool dry place and rotate every 3-5 years. To cook, soak soybeans overnight (3-4 cups water to 1 cupp beans) in the refrigerator. If the beans are hard,boil 2 minutes before soaking.
To sak quickly, boil 2- 5 minutes, remove from heat, cover and let stand 1 to 2 hours. If the soaking water isn't bitter, use it to simmer the beans in for 3 or more hours, until tender. Soybeans can be used for baked beans or substituted for lima or navy beans. Use part soybeans in your chili recipe, bean salads, etc.
Origin: HomeMaking Handbook, from Mormon Church, 1978. Shared by: Sharon Stevens