INGREDIENTS

INSTRUCTIONS

================== 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 1/2 - 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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