Mix:
½ cup sugar or honey
4 cups warm water
3 tablespoons yeast
Add and beat well:
6 cups flour (can be part whole wheat and white)
1 tablespoon salt
2/3 cup oil
3 eggs (an extra egg makes dough richer)
Knead in enough more flour (up to 4 cups) until no longer sticky. Knead 8 minutes. Let rise in covered bowl until doubled (about 30 minutes). Punch down and shape into 2" balls. Divide between two 9" x 13" oiled pans. Let rise until almost doubled and bake at 350° for 18 to 20 minutes. Can put in 3 large or 4 medium bread pans for loaves. Bake 25 to 30 minutes. These rolls freeze well in gallon freezer bags.
1. Cut 4 chicken breasts in 1" strips and marinate in 1 cup whole
organic milk over night (or dip in mixture of 1 beaten egg and 2/3 cup water
just before frying).
2. Mix 1 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2
teaspoon salt in a plastic bag. Fine, dry bread crumbs may be used as coating
or mixed with cornmeal, half and half.
3. Shake strips in cornmeal and fry in a little oil.
Dip in a mixture of 1/2 cup fruit preserves or honey and 2 tablespoons mustard.
Good jams to use are: plum, currant, and apricot.
2 lbs. ground lean pork (not treated with lactic acid or phosphates -
beef may be substituted)
1 tablespoon fennel seed
1 crushed bay leaf
1 teaspoon dry basil
1/2 teaspoon dry oregano
1 tablespoon dry parsley
2 to 3 cloves minced garlic
1/2 teaspoon hot pepper flakes
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons water
Mix, shape into patties, and fry or crumble and fry to use as topping on pizza.
Blend in bowl:
1 - 28 oz. can Glen Muir tomato puree
2/3 cup sugar
1/3 cup + 1 teaspoon pure cider or plain rice vinegar (fresh lemon juice may be
used)
1/2 teaspoon dry mustard
dash hot red pepper, powdered
scant 1/2 teaspoon cinnamon
1/2 teaspoon dry onion granules
2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon cloves (optional)
dash garlic powder
Store in freezer in half pint freezer containers (3 to 4). Try seasoning with other spices such as nutmeg, allspice, or celery seeds.
Over 400 more recipes are included in the survival guide and cookbook, Battling the "MSG Myth". This book also gives great tips for preparing your own snacks and convenience foods. It gives suggestions to make traveling and avoiding MSG easier. We know you will enjoy these tasty recipes which also include wonderful main dishes, sandwich fillings, hearty salads and simple desserts. Also included are recipes for mixes, canned and freezer items, and beverages.