Menu 11

Breakfast

• Oven Pancake
• Apple Topping

Lunch

• Garden Fresh Salad
• Whole Wheat Rolls
• Fruit Grapes from our garden :)

Dinner

• Navajo Tacos

OVEN PANCAKE

• 6 eggs
• 1 cup flour
• 2 teaspoons baking powder
• 2 Tablespoons powdered milk
• 3/4 cup milk
• 2 Tablespoons butter,melted

Crack eggs into the blender. Blend until foamy. Combine dry ingredients. Add to eggs and blend until smooth.

Swirl butter in 10 inch oven proof skillet or pie pan. Make sure you have covered the sides well with the butter. Pour egg mixture in pan.

Bake at 450 degrees for 15-20 minutes until puffed and golden.

I took some of the yogurt I made the other day, added a little honey and vanilla and put a dollop on each serving. The kids loved it with the apple topping

Navajo Tacos are chili beans and your choice of toppings spread over fry bread. We enjoy lettuce, homemade salsa, olives, cheese and sour cream on ours. Whenever I cook chili, I make an extra large batch and freeze the left overs for a quick meal later in the month.

INDIAN FRY BREAD

• 4 Cups flour
• 3 Tablespoons baking powder
• 1/2 Teaspoon salt
• 1/4 Cup oil
• 1/2 Cup powdered milk
• 2 Cups water

Mix dry ingredients in a large bowl. Make a well in flour mixtures and pour in the water and oil. Knead thoroughly to made a stiff dough. Add more flour, if necessary. It should not be sticky. Pinch off fist-sized lumps and pat or roll it into a flat round with a small hole in the center.

Fry in frying pan with at least 1 inch of oil. Bread will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper towel. Makes 12

Food Storage Month

The economy troubles have hit the Petty household and so in looking for ways to cut back we thought it would be a great time to see if we could live solely off of our long and short term food storage for the month of July. In doing so, I thought that I would share a few of the recipes, menus and ideas that I have along the way. This should be a really exciting month. Wish me luck!

While preparing in advance for such an event, I already have a 2 week menu planned which I will rotate.

Today's menu:

Breakfast

• Blender Wheat Pancakes
• Apple Blueberry Syrup

Lunch

• Bacon Egg Salad Sandwich
• Carrots and Cucumbers (from the garden)
• Canned Fruit

Dinner

• Chili Beans
• Flour Tortillas
• Lettuce and Tomatoes (from the garden)

Blender Wheat Pancakes

• 2 Cups whole wheat kernels (uncooked)
• 2 cups water
• 6 Tablespoons powdered milk
• 4 Eggs
• 4 Tablespoons oil
• 4 Tablespoons honey
• 1 Teaspoon salt
• 4 Teaspoons baking powder

Combine the water, powdered milk and wheat kernels in blender. Blend on highest speed for 4 to 5 minutes until the batter is smooth. Add eggs, oil, and honey and blend well. Add baking powder and salt. Blend on low until mixed well.

Pour out batter directly from the blender onto a hot griddle. Cook, flipping pancakes when bubbles pop and create holes. Serves a family of 8

Apple Blueberry Syrup

• 4 Cups of water
• 3 Cups of dehydrated apples
• 1 Cup frozen blueberries
• 1/2 cup sugar
• 3 Tablespoons corn starch
• 1 Teaspoon cinnamon

Pour water into a saucepan and cook on medium high heat. When water begins to boil, pour in dehydrated apples. Simmer on low for 5 minutes to rehydrate the apples. Add blueberries. Stir together sugar, corn starch and cinnamon. Pour over apple blueberry mixture and stir constantly on low heat until it thickens.

Pour over your pancakes and enjoy.

Potato Pearl Cinnamon Rolls

The secret ingredient to these luscious Cinnamon Rolls is the potato pearls.

1/2 Cup prepared potato pearls
1 Cup milk
1/4 Cup butter or shortening
1/4 Cup sugar
1/2 Teaspoon salt
1 Tablespoon yeast
1/4 Cup warm water
4-1/2 Cups white flour
1 Egg

Prepared potato pearls (1/4 cup pearls to 1/2 cup water). Scald the milk. Add shortening or butter, sugar, salt and potatoes. Cool to lukewarm. Sprinkle yeast into warm water. Stir to dissolve and let proof for 5 minutes. Combine with cooked milk mixture. Add 2 cups of flour and egg. Beat well. Scrape bowl occasionally to make a smooth mixture about 2 minutes. Stir in enough flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board and knead until satiny and elastic about 5 to 10 minutes.

Place in lightly greased bowl, turn dough over to grease top. Cover and let rise in warm place until doubled about 1-1/2 hours. Punch down. Roll flat in rectangular shape. Spread with softened butter. Sprinkle with sugar and cinnamon. Roll and secure edge. Cut with thread into 1 to 1-1/2 inch slices and place in a baking dish. Let rise again. Bake at 400 degrees until lightly browned about 15 minutes. Allow to cool. Frost with cream cheese frosting and enjoy.

FROSTING

1 8 ounce package cream cheese
1/4 Cup butter

6 Cups powdered sugar
1 Teaspoon vanilla

Milk

Beat cream cheese and butter together until soft. Add powdered sugar and vanilla. Beat well adding milk a little at a time until desired consistency.