Garlic Cheese Biscuits

We have used a similar recipe several times, and I prefer this one, because the other recipe uses real butter and you have to cut it in with a pastry blender. Boring! This mixes together very fast and pleases everyone, including the fussy teenager and the fussier husband.

1 3/4 cups white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter powder
1/4 cup powdered milk
1 cup water
1 cup shredded cheese

1/4 cup butter
1 clove garlic

1. preheat oven to 450 degrees.

2. In a large bowl sift together flour, salt, baking powder,butter powder and powdered milk. Make a well in the middle and add in the water and cheese. Stir to combine. Drop by spoonfulls onto an ungreased baking sheet.

3. Bake in preheated oven for 12 to 15 minutes, until browned lightly. While the biscuits are baking, saute butter and garlic in a saucepan. As soon as the biscuits are done, spoon garlic butter over each one. Yummy!

Italian Zucchini Wheels

We let the zucchini go a few days too long. Someone had given me a recipe similar to this and I modified it to use the tomato powder and Monterey Jack cheese that I had on hand. It turned out great. It tasted like pizza crossed with the zucchini lasagna I make. I loved it, and half of my kids really loved it. It was a fabulous way to use up the gigantor squash from the garden. It also cooked quite quickly – pretty fast meal. This will become a staple in late summer at our house.

The tomato powder tastes great when reconstituted, but we have been adding a little sugar and salt, especially when making Italian dishes, and have found we really like the outcome.

2 very large zucchini – 15” long, 6” diameter was the size I used

Monterey Jack cheese

Olives

½ c butter

1 tsp minced garlic or garlic powder

2 cups water

¾ cup tomato powder

1 tsp sugar

1 tsp salt

1 T Italian seasoning

Saute garlic in butter. Combine tomato powder, water, salt, sugar and Italian seasoning in a bowl. Slice the zucchini 1” thick. Dip zucchini in garlic butter mix, lay on cookie sheet or jelly roll pan. Spoon on Italian sauce, put on olives and sprinkle on cheese. Grill on BBQ on low for about 15 minutes. (Be careful with cheese on grill – so you don’t have a mess).

Bean Sandwich Spread

You have to try this to believe it. Our kids liked it and it is a basic recipe that lends itself to self expression for sure. We are listing the basic ingredients we use. But you can experiment. Serve it on nice whole wheat bread and you have a complete protein for pennies.


2 cups cooked pinto beans, mashed
Mayonaisse
Bread for sandwiches, toasted if desired
Salt and pepper to taste
Other seasonings to taste including Onion Powder Season Salt Garlic Powder Celery Salt
Alfalfa sprouts

Mix mashed beans with mayonnaise to desired consistency. Add seasonings. Spread on bread and top with sprouts. Put on sandwich top and serve.

Dilled Pasta Salad

This is a good basic pasta salad. Feel free to experiment with different vegetables and possibly protein sources to come up with your favorite mixture. It is important to chill it for the recommended time before using.

2 Cups uncooked pasta, egg noodles work best, but we have also used Farfalle and Penne pasta

1/3 cup dehydrated onion, reconstituted½ cup freeze dried celery, reconstituted

½ cup dried peas, reconstituted or 1 cup frozen peas1

½ T Vinegar

3/ 4 cup mayonnaise

1 ½ t Dill weed, or more, adjust to taste

¼ t garlic salt

¼ t onion salt

Cook your pasta until tender. Drain and rinse under cool water until pasta is chilled. Drain completely when finished rinsing. Put into your mixing bowl and add hydrated vegetables. Mix vinegar, mayonnaise, dill weed, garlic salt and onion salt together and gently mix into the pasta. Chill for at least one hour before serving to give the flavors a chance to blend.

Spinach Salad with Bacon Bits

When our spinach finally is ready to harvest in early summer we are all excited to get our first taste of fresh garden produce. But, we have also found that this recipe works well with store bought spinach as well.

Serving bowl full of washed spinach
Your choice Italian or Vinaigrette Dressing, we love Brianna's
3-4 T Bacon TVP

Toss spinach with dressing. Add bacon TVP and continue to toss until all is coated. You can add sliced hard boiled egg on top for a garnish.

Cinnamon Apple Crisp

We really like this served warm with ice cream!


6 cups dehydrated apple slices or dices, reconstituted
3 t cinnamon
½ - ¾ cup sugar – depending on your taste
½ cup dehydrated margarine or butter powder
3 cup oats, old fashioned or quick work well
1 cup brown sugar

Hydrate apples and drain well when done. Put the apples in a bowl. Stir in cinnamon and sugar until well coated. Put mixture into 9x13 pan. Mix butter powder, oats and brown sugar. Sprinkle over apples in pan. Bake at 350⁰F for 45 minutes to an hour.

Our Mom's Granola

Some of us grew up eating this. It is the best granola on the planet and it's easy to make. Our family of "tasters" prefer it to any store bought granola we have come across.


10 cups old fashioned oats
1 cup wheat germ
3 cups chopped nuts, walnuts or almonds or whatever nut your family likes
½ lb shredded coconut
1 cup sesame seeds
1 ½ cups brown sugar
1 ½ cups oil
½ c molasses
2 tsp cinnamon (optional)
1 ½ cups water
½ cup honey
1 ½ t salt
3 t vanilla

Raisins or other dried fruit if desired.Preheat oven to 300⁰F. Mix dry ingredients in a big bowl. Set aside. Combine sugar, oil, molasses, cinnamon, water, honey, salt and vanilla in a heavy pot on the stove. Turn heat on low and stir until everything is melted and warm. Do not boil. Remove from heat and pour the syrup mixture over the dry ingredients. Stir gently until everything is covered. Spread wet mixture into 9x13 pans or onto jelly roll pans. Bake in the oven for 20-30 minutes. Stir the pans periodically to ensure even drying. This recipes makes enough granola for 5, 9x13 pans or 3 large jelly roll pans.