Latest Breakfast Loaf

Elijah's, SURVIVALIST Cooking

TIPS FOR MEN!

By, Elijah Gwinn

Gwinn of Judah Crest

29 Top recipies to date: 7-02-2002

The Best Recipies are in last half of this document.

In Recipe 27, diet Oatmeal Cookie, we replace cooking oil with Applesause.

PO Box 175

Littlerock, Washington

Mom's Whole Wheat 32 Sourdough Biscuit

Dry Ingredients

4 Cups White Flour

3 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(Baking Soda is needed to Activate the Wild Sourdough Yeast)

3 Cups Fine ground Whole Wheat Flour

4 Cups Medium Coarse Ground Wheat Flour

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

3 Cups of Mom's Sourdough B

4 Tablespoons Sugar or 1/2 cup of Honey (Needed to feed the Wild Yeast)

3.5 Cups room temperature milk

1 Cup of Cooking Oil

Mix wet Ingredients together with hands until thoroughly mixed. The above mixture should be about the right consistency of wetness. If needed add a little Wheat Flour [less than 1/2 cup] or water until dough is right texture for cutting with 3.25 inch diameter Biscuit Cutter.

Sprinkle some dry White Flour on your counter top so the dough will not stick to the counter. At this point put some dry White Flour on your hands so the dough won't stick to your hands. Put dough on flour sprinkled counter. Sprinkle a little dry White Flour on top of the dough and knead the dough a little with dry White Flour on your hands, then flatten the dough to about one inch thick.

Smear a light coat of cooking oil on each of your three 11 by 16 inch cookie sheet pans. Twelve 3.25 inch diameter biscuits will fit on each 11 by 16 inch cookie sheet pan. [After cutting each biscuit as described below, put the biscuits on oily pan top down and turn biscuits over on other side so some oil gets on both sides. Lay out biscuits evenly. At this point preheat your oven to 325 degrees.]

Sprinkle some dry White Flour on your Biscuit cutter so the dough won't stick to the biscuit cutter. Cut one inch thick by 3.25 inch diameter biscuits. Knead the remaining dough together and flatten dough again to one inch thick and cut biscuits again. Keep doing this process until you have used all the dough. [If you want the biscuits to rise better, let them set on the cookie sheets for an hour before you put them in the oven. Longer time might cause Baking Soda to deactivate.]

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 32-38 minutes. Set your timer! Without a timer you might burn the biscuits.

This concludes Mother & Elijah's first Whole Wheat Biscuit recipe; 8-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system. When you grind the Medium Coarse Flour too fine, or cut down on the Medium Coarse flour on any of Elijah's Biscuit Recipes, it is not as healthy to eat, because it does not have enough grit for a healthy diet.page 1 of 1

Elijah's Whole Wheat 32 Sourdough Biscuit

Dry Ingredients

4 Cups White Flour

3 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(The Baking Soda is needed to Activate the Wild Sourdough Yeast)

4 Cups Fine ground Whole Wheat Flour

4.5 Cups Medium Coarse Ground Wheat Flour

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

4 Cups of Mom's Sour Dough B

3 Tablespoons Sugar or 1/2 cup of Honey (Needed to feed the Natural Yeast)

3.5 Cups room temperature milk

1 Cup Cooking Oil

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 32-37 minutes. Set your timer! Without a timer you might burn the biscuits.

This concludes Elijah's second Whole Wheat Biscuit recipe; 8-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system.

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Danial's Whole Wheat 32 Sourdough Biscuits

Dry Ingredients

6 Cups White Flour

3 Tablespoons Baking Soda (Baking Soda is needed to Activate the Wild Yeast)

2 Cups Fine ground Whole Wheat Flour

3 Cups Medium Coarse Ground Wheat Flour

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

3 Cups of Mom's Sourdough B

3 Tablespoons Sugar or 1/2 cup of Honey (Needed to feed the Wild Sourdough Yeast)

3.5 Cups room temperature milk

1 Cup of Cooking Oil

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 32-37 minutes. Set your timer! Without a timer you might burn the biscuits.

This concludes Elijah's 3rd., Whole Wheat Biscuit recipe; 8-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. There is not enough Medium Coarse Flour for grit in this batch of biscuits for a healthy diet. Yet some people (Children) prefer lighter Biscuits. To work wonders on your digestive system, use more Medium Coarse flour.

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Elijah's Favorite Whole Wheat 40 Sourdough Biscuits

Dry Ingredients

3 Cups White Flour

4 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(The Baking Soda or Natural Wood Ash is needed to Activate the Natural Yeast)

5 Cups Fine ground Whole Wheat Flour (3 times through tight grinder)

7 Cups Medium Coarse Ground Wheat Flour (2 times through loose grinder)

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

8 Cups of Mom's Sourdough B

4 Tablespoons sugar or 1/2 cup of honey (Needed to Feed the Natural Yeast)

3.5 Cups room temperature milk or dry powered milk mix in 3.5 cups of warm water

1 Cup Cooking Oil

Smear a light coat of cooking oil on each of your four 11 by 16 inch cookie sheet pans. Twelve 3.25 inch diameter biscuits will fit on each 11 by 16 inch cookie sheet pan. [After cutting each biscuit as described below, put the biscuits on oily pan top side down and turn biscuits over on other side top side up so some oil gets on both sides. Lay out biscuits evenly. At this point preheat your oven to 325 degrees. This low (325) temperature is needed to give the Sourdough time to rise.]

This concludes Elijah's 4th., Whole Wheat Biscuit recipe; 8-31-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system.

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Elijah's Favorite HIGH PROTEIN SURVIVAL

Whole Wheat 39 Sourdough Biscuits

Dry Ingredients

2 Cups White Flour

4 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(The Baking Soda or Natural Wood Ash is needed to Activate the Natural Yeast)

4 Cups Fine ground Whole Wheat Flour (3 times through tight grinder)

7 Cups Medium Coarse Ground Wheat Flour (2 times through loose grinder)

2 Cups of Pinto Bean fine ground Flour or Wild Lupine Seed fine ground Flour

(Most Legume Seed flour will work, just make sure they are not poison varieties.)

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

8 Cups of Mom's Sourdough B

4 Tablespoons sugar or 1/2+ cup of honey (Needed to Feed the Natural Yeast)

3 Cups room temperature milk or dry powered milk mix in 3 cups of warm water

1 Cup of Cooking Oil

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 33-38 minutes (depending on your oven). Set your timer! Without a timer you might burn the biscuits. This concludes Elijah's 5th., Whole Wheat Biscuit recipe; 9-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system. These Biscuit ingredients might at times reach 25 percent protein. About all you need for your total diet is these Biscuits, Vitamin A, B, & C, from Alfalfa & Sunflower sprouts and Calcium.

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Elijah's Favorite HIGH PROTEIN SURVIVAL

Whole Wheat & Bean 45 Sourdough Biscuit

Dry Ingredients

3 Cups White Flour (Extra Fine Whole Wheat flour can be used here.)

3 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(The Baking Soda or Natural Wood Ash is needed to Activate the Natural Yeast)

1 Tablespoon of Baking Powder (If you have no Baking Power, add more Sourdough)

4 Cups Fine ground Whole Wheat Flour (3 times through tight grinder)

10 Cups Medium Coarse Ground Wheat Flour (2 times through loose grinder)

2 Cups of fine ground white rice flour. (5 cups of Pinto Bean Flour created too much gas!)

3 Cups of Pinto Bean fine ground Flour or Lupine Seed fine ground Flour

(Most Legume Seed flour will work, just make sure they are not poison varieties.)

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

5 Cups of Mom's Sourdough A

4 Tablespoons sugar or 1 cup of honey (Needed to Feed the Natural Yeast)

6 Cups room temperature milk or dry powered milk mix in 6 cups of warm water

1.3 Cups of Cooking Oil

Put all wet Ingredients into 12 quart bowl first, then, with hands thoroughly mix in dry Ingredients. The above mixture should be about the right consistency of wetness. If needed add a little Wheat Flour [less than 1/2 cup] or water until dough is right texture for cutting with 3.25 inch diameter Biscuit Cutter.

Smear a light coat of cooking oil on each of your five 11 by 16 inch cookie sheet pans. Twelve 3.25 inch diameter biscuits will fit on each 11 by 16 inch cookie sheet pan. [After cutting each biscuit as described below, put the biscuits on oily pan top side down and turn biscuits over on other side top side up so some oil gets on both sides. Lay out biscuits evenly. At this point preheat your oven to 325 degrees. This low (325) temperature is needed to give the Sourdough time to rise.]

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 33-38 minutes (depending on your oven). Set your timer! Without a timer you might burn the biscuits. This concludes Elijah's 6th., Whole Wheat Biscuit recipe; 9-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system. These Biscuit ingredients might at times reach 25 percent protein. About all you need for your total diet is these Biscuits, Vitamin A, B, & C, from Alfalfa & Sunflower sprouts and Calcium.

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Elijah's Favorite HIGH PROTEIN SURVIVAL

Whole Wheat & Bean 24 Baking Power Biscuit

Dry Ingredients

10 Teaspoons Baking Power

4 Cups Extra Fine ground Whole Wheat Flour (4 times through tight grinder)

4 Cups Medium Coarse Ground Wheat Flour (2 times through loose grinder)

1.5 Cup of fine white rice flour. (Or Wheat flour)

1.5 Cups of Pinto Bean fine ground Flour or Wild Lupine Seed fine ground Flour

(Most Legume Seed flour will work, just make sure they are not poison varieties.)

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

1/2 cup of honey.

3.5 Cups room temperature milk or dry powered milk mix in 3.5 cups of warm water

1.3 Cups of Cooking Oil

Put all wet Ingredients into 8 quart bowl first, then, with hands thoroughly mix in dry Ingredients. The above mixture should be about the right consistency of wetness. If needed add a little Wheat Flour [less than 1/2 cup] or water until dough is right texture for cutting with 3.25 inch diameter Biscuit Cutter.

Smear a light coat of cooking oil on each of your two 11 by 16 inch cookie sheet pans. Twelve 3.25 inch diameter biscuits will fit on each 11 by 16 inch cookie sheet pan. [After cutting each biscuit as described below, put the biscuits on oily pan top side down and turn biscuits over on other side top side up so some oil gets on both sides. Lay out biscuits evenly. At this point preheat your oven to 450 degrees.]

When your oven gets up to 450 degrees, put the biscuits in the oven and bake the biscuits for about 25-28 minutes (depending on your oven). Set your timer! Without a timer you might burn the biscuits. This concludes Elijah's 7th., Whole Wheat Biscuit recipe; 9-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system. These Biscuit ingredients might at times reach 25 percent protein. About all you need for your total diet is these Biscuits, Vitamin A, B, & C, from Alfalfa & Sunflower sprouts and Calcium.

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Elijah's BEST HIGH PROTEIN SURVIVAL

Whole Wheat, Rice & Bean 45 Sourdough Biscuit

Dry Ingredients

3 Cups White Flour (Extra Fine Whole Wheat flour can be used here.)

3 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(The Baking Soda or Natural Wood Ash is needed to Activate the Natural Yeast)

1 Tablespoon of Baking Powder (If you have no Baking Power, add more Sourdough)

4 Cups Fine ground Whole Wheat Flour (3 times through tight grinder)

10 Cups Medium Coarse Ground Wheat Flour (2 times through loose grinder)

3 Cups of fine ground white rice. (5 Cups of Pinto Bean Flour created too much gas)

2 Cups of Pinto Bean fine ground Flour or Wild Lupine Seed fine ground Flour

(Most Legume Seed flour will work, just make sure they are not poison varieties.)

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

5 Cups of Mom's Sourdough A

4 Tablespoons sugar or 1 cup of honey (Needed to Feed the Natural Yeast)

6 Cups room temperature milk or dry powered milk mix in 6 cups of warm water

1.3 Cups of Cooking Oil

Sprinkle some dry White Flour on your Biscuit cutter so the dough won't stick to the biscuit cutter. Cut one inch thick by 3.25 inch diameter biscuits. Knead the remaining dough together and flatten dough again to one inch thick and cut biscuits again. Keep doing this process until you have used all the dough. (These Biscuits seem to rise better than most of my other Biscuit recipes.)

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 33-38 minutes (depending on your oven). Set your timer! Without a timer you might burn the biscuits. This concludes Elijah's 8th., Whole Wheat Biscuit recipe; 9-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system. These Biscuit ingredients might at times reach 25 percent protein. About all you need for your total diet is these Biscuits, Vitamin A, B, & C, from Alfalfa & Sunflower sprouts and Calcium.

page 1 of 1

Elijah's BEST HIGH PROTEIN SURVIVAL

Whole Wheat, Rice & Bean 24 Sourdough Biscuit

Dry Ingredients

2 Cups White Flour (Extra Fine Whole Wheat flour can be used here.)

1.5 Tablespoons Baking Soda or Only Safe Natural Wood Ash

(The Baking Soda or Natural Wood Ash is needed to Activate the Natural Yeast)

1/2 Tablespoon of Baking Powder (If you have no Baking Power, add more Sourdough)

2 Cups Fine ground Whole Wheat Flour (3 times through tight grinder)

5 Cups Medium Coarse Ground Wheat Flour (2 times through loose grinder)

2 Cups of fine ground white rice. (2 Cups of Pinto Bean Flour created too much gas)

1 Cup of Pinto Bean fine ground Flour or Wild Lupine Seed fine ground Flour

(Most Legume Seed flour will work, just make sure they are not poison varieties.)

Mix dry Ingredients together with spoon or hands while dry.

Wet Ingredients

2.5 Cups of Mom's Sourdough A

2 Tablespoons sugar or 1/2 cup of honey (Needed to Feed the Natural Yeast)

3 Cups room temperature milk or dry powered milk mix in 3 cups of warm water

3/4 Cup of Cooking Oil

Sprinkle some dry White Flour on your Biscuit cutter so the dough won't stick to the biscuit cutter. Cut one inch thick by 3.25 inch diameter biscuits. Knead the remaining dough together and flatten dough again to one inch thick and cut biscuits again. Keep doing this process until you have used all the dough. (These Biscuits seem to rise better than most of my other Biscuit recipes.)

When your oven gets up to 325 degrees, put the biscuits in the oven and bake the biscuits for about 33-38 minutes (depending on your oven). Set your timer! Without a timer you might burn the biscuits. This concludes Elijah's 9th., Whole Wheat Biscuit recipe; 9-18-1996. These are very satisfying biscuits. You can't buy commercial biscuits that satisfy. We grind our own Hard Red Wheat. The grit in the Medium Coarse Flour in these biscuits works wonders on your digestive system. These Biscuit ingredients might at times reach 25 percent protein. About all you need for your total diet is these Biscuits, Vitamin A, B, & C, from Alfalfa & Sunflower sprouts and Calcium.

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Elijah's Cracked Wheat

Sourdough Breadmachine Recipe

#41085 West Bend Machine

2 Pound Loaf

2-26-1997

-------------------- Wet Ingredients -----------------

2&1/2 Tablespoons Cooking Oil

1&1/3 Cups Sourdough

2/3 Cups Warm Milk + 1 Tablespoon Milk

2 Large Egg

3 Level Tablespoons Honey

3 Teaspoons Dry Yeast

Mix Yeast and Wet Ingredients Well in breadpan with wood spoon.

--------------- Dry Ingredients -------------------------------------------------

1& 3/4 Cup Course Whole Wheat Flour

2 Cup White all purpose Flour + 2 Tablespoons

1/2 Cup Pinto Bean Flour

1/2 Cup Rice Flour

1 Tablespoon Baking Powder

2 Teaspoon Dry Yeast

Mix Dry Ingredients Well in extra bowl before adding to breadpan.

----------------------------------------------------------

Pour mixed Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small wood spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadpan.

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Breadpan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Breadpan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough. The Horizontal Breadpan West Bend Model Number 41085

is the only Bread Machine we could get to work with all our Whole Wheat Breads.]

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Elijah's Whole Wheat

Sourdough Breadmachine Recipe

#41085 West Bend Machine

2 Pound Loaf

2-9-1997

-------------------- Wet Ingredients -----------------

2&1/2 Tablespoons Cooking Oil

1&1/3 Cups Sourdough

2/3 Cups Warm Milk + 1 Tablespoon Milk

1 Large Egg

3 Level Tablespoons Honey

2 Teaspoons Dry Yeast

Mix Yeast and Wet Ingredients Well in breadpan with wood spoon.

--------------- Dry Ingredients -------------------------------------------------

1& 3/4 Cup Course Whole Wheat Flour

1 Cup Fine Whole Wheat Flour

3/4 Cup White all purpose Flour

1/2 Cup Pinto Bean Flour

1/2 Cup Rice Flour

1 Tablespoon Baking Powder

1 Teaspoon Dry Yeast

Mix Dry Ingredients Well in extra bowl before adding to breadpan.

----------------------------------------------------------

Pour mixed Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small wood spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadpan.

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Breadpan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Breadpan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough. The Horizontal Breadpan West Bend Model Number 41085

is the only Bread Machine we could get to work with all our Whole Wheat Bread.]

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Elijah's Whole Wheat

Cinnamon Breadmachine Recipe

#41085 West Bend Machine

2 Pound Loaf

2-9-1997

------------------- Wet Ingredients ---------------------------

2&1/2 Tablespoons Cooking Oil

1 Tablespoon Vanilla

2 Cups Warm Milk

1 Large Egg

3 Level Tablespoons Honey

3 Level Tablespoons Brown Sugar

4 Teaspoons Dry Yeast

Mix Yeast and Wet Ingredients Well in breadpan with wood spoon.

----------------Dry Ingredients --------------------------------------------

1&1/2 Cup Course Whole Wheat Flour

1 Cup Fine Whole Wheat Flour

1 Cup Rolled Oats or Whole Wheat Flour

1/2 Cup Pinto Bean Flour

1/2 Cup Rice Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1&1/2 Tablespoon Tone's Ground Cinnamon

1 Teaspoon Nutmeg

1&1/2 Cup Walnuts

Mix Dry Ingredients Well in extra bowl before adding to breadpan.

----------------------------------------------------------------

Pour mixed Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small wood spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadpan.

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

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Elijah Gwinn's Jerky Mix

Use 3 Tablespoons of the below mix for each 2 pounds

of Lean [12% fat or less] Hamburger for Hot Spice.

Or, use 2 Tablespoons of below mix for Mild Spice.

__________________________________________________________

7 Tablespoons of Lawry's Seasoning Salt

2 Tablespoons of Tone's Restaurant Black Pepper

2 Tablespoons of Tone's Chili Powder

4 Tablespoons of Tone's Granulated Onion Powder

1 Tablespoon of Tone's Granulated Garlic

1.5 Tablespoons of Tone's Crushed Red Peppers

----------

17.5 Tablespoons Total will Spice 12 pounds of Raw Hamburger.

Mix spices into hamburger extremely well!

Elijah's Jerky Spice Mix rivals any commercial Jerky Mixes on the Market. One 17.5 Tablespoon batch would cost at least $12.00 for this much commercial Jerky Spice Mix. Lawry's Seasoning Salt comes in 40 ounce containers. Tone's spices come in 16 ounce containers. Costco has Tone's Spices in these 16 ounce containers at about $3.55 to $4.00 per 16 ounce container. That is about 25 cents per ounce. The Lawry's Seasoning Salt costs less per ounce than the spices. Four Tablespoons of Elijah's Jerky Mix weighs about one ounce. Thus the above 17.5 tablespoons of Elijah's Jerky Mix costs about 6.25 cents per Tablespoon.

17.5 ounces of Elijah's Jerky Mix at 3 tablespoons per 2 pounds of lean Hamburger will spice up 12 pounds of raw Hamburger costing only about $1.10 for the spices. When compared to commercial Jerky Mix, you save about $10.90 per 12 pounds of raw hamburger all spiced up ready for Jerky drying in dehydrator. Hamburger costs us $1.69 per pound. The only equipment needed is one American Harvest #2400 SnackMaster Dehydrator [one of the best] costing about $49.95. It comes with 4 trays. Buy at least 6 more trays but make sure they are trays designed for the model #2400. The #2200 and #2400 are the same machine using up to 12 trays each, but the #2200 comes with 2 trays often at the same price. It is better to buy the Snackmaster #2400 which comes with four trays at Sam's in Fife Wa. for $49.95. The SnackMaster Junior Dehydrator or trays are not adequate.

With the #2400 internal fan running, the Jerky will dry in about 10 hours with 6 trays. 14 hours with 12 trays. Each tray holds about one pound of raw hamburger. About 3.3 pounds of raw hamburger makes one pound of dried Jerky. Commercial dried Jerky of this quality costs about $25.00 per pound. You also need at least one American Harvest Jerky Works Gun [about $22.00 each] which squeezes the hamburger into one inch wide by 1/8th. inch thick strips ready for the Dehydrator. American Harvest 4064 Peavey Road, Chaska, Mn, 55318; 1-800-288-4545. This 800 number will accept your order. When we want the Jerky Extra Spicy Hot, we add 4 dashes of Tabasco Pepper Sauce and one teaspoon of Tone's ground Cayenne Pepper to each two pound batch of lean hamburger.

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Necosha's PLENTY HOT CHILI RECIPE

Large Recipe

(Fine Tuned by Elijah Gwinn)

Put one heaping Tablespoon of baking soda in 9 cups of dry Pinto Beans. Put hot water on beans until 5 inches above beans. Let Pinto Beans soak 12 hours. (10 cups of dry Pinto beans measured 21 cups of soaked beans. We use 18 cups of soaked Pinto Beans.)

After the 12 hours of soaking expires, rinse beans thoroughly in warm water a few times. Put 18 cups of thoroughly soaked Pinto beans into a large Roaster Pan. [Roaster pan is the pan we use to cook large turkey]

Add 16 cups of hot water to Roaster Pan. Then start cooking at hottest setting on Electric Range until beans start to boil. As soon as Pinto Beans start to boil turn down to 6-7 with 0-11 dial and set Pinto Bean timer for one hour.

[At this point while you are waiting for the Pinto Beans to come to a boil. Start 5 pounds of lean Raw Hamburger cooking in large frying pan with 1.5 four inch diameter Onions. Add one Tablespoon of Minced Garlic [Same type as below] to hamburger. Set Hamburger Frying Pan Timer to cook Hamburger at 350 degrees for 35 minutes.]

As soon as the Pinto Beans come to a boil, scoop off foam to get out the last of the baking soda. This foam should be scooped off before any spices or onions are added to the Pinto Beans. This foam skimming is done as soon as Hamburger and Onions are cooking and can be left to fry.

After skimming off foam, while Hamburger is frying and Roaster Pan Pinto Beans are

cooking immediately proceed to add the following ingredients to Roaster Pan:

Add 1/2 large 4 inch diameter Onion chopped up into half inch by one inch chunks into

Roaster Pan.

Add 2 Teaspoon of Crushed Chilies. [Made by Pacific Spice Company

L.A. California. Comes in 5 ounce jar.]

Add 2 Tablespoons of Tone's Brand mild Chili Powder (Light).

[Mother says this Chili Powder is too mild. Prefers to

use hotter Chili Powder, using less to get the same

results. This Chili Powder comes in 18 ounce jar.]

Add 1 heaping Tablespoon of Johnny's Chef-Blended Seasoning Salt.

[Comes in 32 oz. jar, from Tacoma Wa. 98421]

Add 1/3 cup of French's Worcestershire Sauce.

[Comes in 32 ounce bottle]

Add 15 ounce can of Tomato Sauce.

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MOM'S PLENTY HOT CHILI RECIPE CONTINUED

Large Recipe

Add 2 Tablespoons of Tone's Granulated Garlic.

[Comes in 18 oz. jar]

Add 3 Tablespoons of Spice World Brand, Minced Garlic.

[Comes in its own juice in 32 oz. jar.

This Jar is stored in Refrigerator to keep fresh]

From New Orleans, Miami & Orlando Fl. 32809

As soon as Hamburger Frying Pan Timer sounds at the expiration of its 35 minutes. Add 4 cups of hot water to Pinto Bean Roaster Pan and Dump all the cooked Hamburger, Onions and grease from the frying Pan into the Roaster Pan with the Pinto Beans.

Add one 14.5 ounce can of S&W Brand Italian Recipe Stewed Tomatoes. [This can contains

Stewed Tomatoes Sliced with Pear Tomatoes, Oregano and Basil.]

Add 2 teaspoon of Tone's Restaurant Black Pepper. [Comes in 16 ounce jar.]

Add 1/2 Teaspoon of Tabasco Pepper Sauce. [Made by McIlhenny Co. Avery Island, LA

70513, comes in 12 oz. bottle.]

At this point you are fine tuning for taste!

[Note: This Recipe works fine by soaking only 6 cups of dry Pinto Beans rather than the normal 9 cups and not adding the following fine tuning ingredients and skipping the Tabasco Pepper Sauce. If using only 6 cups of dry Pinto Beans cut down from the normal 16 cups of water to 12 cups of water.]

Add 4 Teaspoons of Chili Powder.

Add 1 Teaspoon of Johnny's Seasoning Salt.

Turn off burners on stove when 55 minute timer sounds.

Chili is now ready to EAT!

Under survival conditions it does not change recipe if you want to cut down on the hamburger, replacing it by adding ground or chopped one inch square chunks of Deer, Beaver, Muskrat, Beef, Elk or Moose steak. It is very good with beef or meat chunks added.

Finished Chili Recipe 9-12-1996

[9 cups of dry Pinto Beans makes 2.6 Gallons of Chili]

Page 2 of 2

Necosha's PLENTY HOT CHILI RECIPE

Small Recipe

(Fine Tuned by Elijah Gwinn)

Put one heaping Tablespoon of baking soda in 5 cups of dry Pinto Beans. Put hot water on beans until 5 inches above beans. Let Pinto Beans soak 12 hours. (5 cups of dry Pinto beans measured 10.5 cups of soaked beans. We use 10.5 cups of soaked Pinto Beans.)

After the 12 hours of soaking expires, rinse beans thoroughly in warm water a few times. Put 10.5 cups of thoroughly soaked Pinto beans into a large Roaster Pan. [Roaster pan is the pan we use to cook large turkey]

Add 9 cups of hot water to Roaster Pan. Then start cooking at hottest setting on Electric Range until beans start to boil. As soon as Pinto Beans start to boil turn down to 6-7 with 0-11 dial and set Pinto Bean timer for about 45 minutes.

[At this point while you are waiting for the Pinto Beans to come to a boil. Start 2.5 pounds of lean Raw Hamburger cooking in large frying pan with 1 four inch diameter Onions. Add one-half Tablespoon of Minced Garlic [Same type as below] to hamburger. Set Hamburger Frying Pan Timer to cook Hamburger at 350 degrees for about 22 minutes.]

After skimming off foam, while Hamburger is frying and Roaster Pan Pinto Beans are

cooking immediately proceed to add the following ingredients to Roaster Pan:

Add 1/2 large 3 inch diameter Onion chopped up into half inch by one inch chunks into

Roaster Pan.

Add 1 Teaspoon of Crushed Chilies. [Made by Pacific Spice Company

L.A. California. Comes in 5 ounce jar.]

Add 1 Tablespoons of Tone's Brand mild Chili Powder (Light).

[Mother says this Chili Powder is too mild. Prefers to

use hotter Chili Powder, using less to get the same

results. This Chili Powder comes in 18 ounce jar.]

Add 1 Tablespoon of Johnny's Chef-Blended Seasoning Salt.

[Comes in 32 oz. jar, from Tacoma Wa. 98421]

Add 1/4 cup of French's Worcestershire Sauce.

[Comes in 32 ounce bottle]

Add 8 ounce can of Tomato Sauce.

page 1 of 2

MOM'S PLENTY HOT CHILI RECIPE CONTINUED

Small Recipe

Add 1 Tablespoon of Tone's Granulated Garlic.

[Comes in 18 oz. jar]

Add 1.5 Tablespoons of Spice World Brand, Minced Garlic.

[Comes in its own juice in 32 oz. jar.

This Jar is stored in Refrigerator to keep fresh]

From New Orleans, Miami & Orlando Fl. 32809

As soon as Hamburger Frying Pan Timer sounds at the expiration of about 22 minutes. Add 2 cups of hot water to Pinto Bean Roaster Pan and Dump all the cooked Hamburger, Onions and grease from the frying Pan into the Roaster Pan with the Pinto Beans.

Add one 8 ounce can of S&W Brand Italian Recipe Stewed Tomatoes. [This can contains

Stewed Tomatoes Sliced with Pear Tomatoes, Oregano and Basil.]

Add 1 teaspoon of Tone's Restaurant Black Pepper. [Comes in 16 ounce jar.]

Add 1/4 Teaspoon of Tabasco Pepper Sauce. [Made by McIlhenny Co. Avery Island, LA

70513, comes in 12 oz. bottle.]

At this point you are fine tuning for taste!

Add 2 Teaspoons of Chili Powder.

Add 1/2 Teaspoon of Johnny's Seasoning Salt.

Turn off burners on stove when 45 minute timer sounds.

Chili is now ready to EAT!

Finished Chili Recipe 8-3-1998

[5 cups of dry Pinto Beans makes about 1.5 Gallons of Chili]

Elijah Gwinn, PO Box 175, Littlerock Washington.

Page 2 of 2

Elijah Gwinn's Sourdough Starter Mix #B

(Mom's Starter Mix)

Use one 2 gallon round old fashioned type Crock with a round plate as a lid.

(In 1996 two gallon Crocks cost about $22.00 each.)

Add to Crock the Following Ingredients:

2 Cups of Warm (85-94 degree F.) water mixed with 2 Cups of warm Carnation Evaporated

Canned Milk.

2 Cups of fresh fine ground Whole Wheat Flour (Hard Red Spring Wheat is Best).

2 Cups of regular White Flour (make sure to get the lumps out).

1 Tablespoon of RED STAR Active Dry Yeast.

Stir well with clean SAFE Plastic, Wood, or Stainless Steel Spoon (Other types of metal kills Yeast).

Make sure there are no lumps!

Set Crock in a Warm place (Preferably 85 degrees F.. It worked for us at 75 degrees F.. Never hotter than 95 degrees F.; over 95 degrees F., kills the Sourdough.) to rise overnight. After 12 hours you should have Sourdough. If a clear yellow liquid forms on top of your starter it is nothing more than a very crude alcohol called "Hooch". Indians and Mountain Men drank the Hooch to get drunk, but we don't recommend drinking it. If Hooch has formed on top of your Starter Mix, your Starter Mix should be just right. It should smell something like home brew beer.

About 36 hours after you started your Sourdough Starter Mix take a clean 3 quart plastic bowl and add the Refresher Mix Below to the Starter:

Refresher Mix:

2 Cups of Warm (about 85 degree F.) Water.

2 Cups of Warm (about 85 degree F.) Canned Milk.

2 Cups of (Fine Ground) Whole Wheat Flour. (Fine=3 times through tight Grinder)

2 Cups of regular White Flour. (Regular store bought White Flour is fine.)

Add No Yeast!

(The Fine Ground Whole Wheat Flour is not nearly as Fine as the Store Bought White Flour.)

Stir Refresher Mix well so there are no lumps, then pour the Refresher Mix ingredients of this 3 quart plastic bowl into your 36 hour old Sourdough Starter Mix in the two gallon Crock and stir in well with Safe Spoon. After another 24 hours you are safe to use 8 Cups of your Sourdough Mix for baking Biscuits or bread. Make sure to immediately add another batch of Refresher Mix to your Crock each time you use 8 Cups of Sourdough Mix.

Now that you have enough Sourdough, you need to keep using it and Refreshing it. If at any time one-quarter or more of the total bulk of your starter is yellow Hooch on top, it is time to stir well and use half of the starter or throw half of your starter away. Replace or Refresh the half you used or threw away with enough warm milk, water and flour in equal measured parts of the Refresher Mix ingredients, but don't add more yeast. The Sourdough grows its own yeast. After you have your Sourdough going and being used for two weeks or more, the only essential ingredients are water, fine wheat flour and the Sourdough Starter micro-organisms which are already in your Sourdough Starter Mix. Warm Milk mixed with Warm Water makes sourdough more pungent, but more apt to spoil.

page 1 of 2

The healthiest and best Sourdough flavor comes from a Sourdough Starter which is used frequently. The less often you use the Sourdough Starter Mix, the cooler temperature you should keep your Sourdough Starter Mix. The colder the Sourdough Starter is, the less active it is. At around 38 degrees F., your Sourdough Starter is only slightly active. If you are going on a trip and not going to use your Sourdough Starter Mix for a week, or two, store it in the lowest shelf of your Refrigerator.

If you don't plan on using your Sourdough Starter for up to about four months, freeze it in the freezer. Sourdough Starter can withstand several freezings and thawings during its lifetime if you don't keep it frozen too long. Thaw your Sourdough Starter by letting it come to room temperature gradually. Don't try to speed up the thawing. If little bugs are flying around keep plastic wrap over your Crock with a plate over the top of the Crock. When Plastic Wrap is covering the Crock stir Sourdough Starter in the Crock every day. This gives Sourdough Starter plenty of air to breath, grow and live.

If bugs or contamination gets in your Sourdough Starter Mix, you must throw it away and start over again. Thus, it is not a bad idea to freeze a quart of Sourdough Starter every two months for backup, just in case your Sourdough Starter Mix gets contaminated. No two Sourdough Starter batches are the same. Thus, if you get your hands on an excellent batch of Sourdough Starter, keep some backups frozen. If you want to try different type Sourdough batches, obtain another two gallon Crock for each. Don't Contaminate one Sourdough Starter Batch with other Sourdough Starter Batches. Name all your Sourdough Starter Batches "A", "B", "C", etcetera. Don't stir two batches of Sourdough Starter with the same Spoon or you could destroy them!

Some prospectors and trappers believed Sourdough Starter Mix had to be kept for several weeks or even a year before it was ready to use. There is a difference between wild yeast and commercial baker's yeast. Baker's yeast is much more active than wild yeast and makes bread rise much faster. Some people think wild yeast is superior for Sourdough Starter. Wild Yeast is in the air and Wild Yeast grows in nature everywhere. If you do not have commercial yeast, you can use Wild Yeast from Juniper Berries, Cedar Berries, Oregon Grape Berries, a few other fruits and berries or the white dust covering some tree barks as the pioneers did. Mix some of this Wild Yeast bearing material with flour and water keeping it at the right temperature (about 85 degrees F.) until the action Starts, then remove the berries or bark from the mix. A proven Sourdough Starter culture is the best place to obtain a Sourdough Starter Mix. Don't be discouraged if you fail to get your first few batches of Sourdough Starter going. Summer time (85 degree F. Temperature) is the best time to activate a new Sourdough Starter.

If you don't feed your starter often enough with Refresher Mix the yeast will eat all the flour and start to die due to lack of food. If the Sourdough Starter is not fed and used often enough it can become so overpowing in your biscuits you won't want to eat the biscuits. The cooler you keep your Sourdough Starter the less it needs to eat to be healthy. Sourdough Starter that uses milk imparts a stronger more pungent flavor to your biscuits, pancakes and bread. But sourdough using milk does not have as long a shelf life without Refreshing with Refresher Mix, because it eats faster to keep healthy.

Mother's Sourdough Starter #A, was obtained from a commercial Bakery, and we only add Warm Water, Half White Flour and Half fine ground Whole Wheat Flour. Usually 4 Cups of Warm Water, 2 Cups of White Flour, 2 Cups of Whole Wheat Flour for Refresher Mix. We Stir the Refresher Mix in a 3 quart plastic bowl until there are no lumps, then dump it into the Starter "A" two gallon Crock and mix it well inside the Crock. All of Elijah's Sourdough recipes can be used with either Sourdough Starter "A" or "B". Don't heat Starter ingredients with Microwave ovens, they kill it. We mostly use two crocks of Starter "A" and don't use Starter "B" anymore because milk in the Starter crock sours too easy. Two different starters sour each other if in same room. Good Luck!

page 2 of 2

Elijah's 1 Cup, Cracked Wheat

Breadmachine Recipe

Best Sandwich Loaf

#41085 West Bend Machine

2 Pound Loaf

1-20-1998

-------------------- Wet Ingredients -----------------

2 Tablespoons Cooking Oil

1&1/2 Cups Warm Milk +2 Tbsp. (80 degree)

1/4 Cup White Sugar

2 Heaping Teaspoons Dry Yeast

1 Heaping Teaspoon Salt (Salt is a Key Factor in Bread Rising.)

Mix Yeast and Wet Ingredients Well in breadpan with wood spoon.

--------------- Dry Ingredients -------------------------------------------------

1 Cup Course Whole Wheat Flour

3 Cups White Bread Flour

----------------------------------------------------------

Pour Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small wood spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadpan.

Settings: Basic; Medium; Large

Bread Machine takes 3 Hours & 30 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Breadpan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Breadpan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough. When warmed, this loaf is as good as dinner rolls and when cold slices fine for sandwiches.

Elijah, PO Box 175, Littlerock, Washington

page 1 of 1

Elijah's 1.5 Cup, Cracked Wheat

Breadmachine Recipe

Best Dinner Loaf

#41085 West Bend Machine

2 Pound Loaf

5-20-1998

-------------------- Wet Ingredients -----------------

2 Tablespoons Cooking Oil

1&1/2 Cups Warm Milk +2 Tbsp. (80 degree)

1/4 Cup White Sugar

2 Heaping Teaspoons Dry Yeast

1 Heaping Teaspoon Salt (Salt is a Key Factor in Bread Rising.)

Mix Yeast and Wet Ingredients Well in breadpan with wood spoon.

--------------- Dry Ingredients -------------------------------------------------

1.5 Cup Course Whole Wheat Flour

2.5 Cups White Bread Flour

----------------------------------------------------------

Pour Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small wood spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadpan.

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Breadpan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Breadpan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough. When warmed, this loaf is as good as dinner rolls. Too course for sandwiches.

Elijah, PO Box 175, Littlerock, Washington

page 1 of 1

Elijah's 2 Cup, Cracked Wheat

Breadmachine Recipe

Best Breakfast Loaf

#41085 West Bend Machine

2 Pound Loaf

1-20-1998

-------------------- Wet Ingredients -----------------

2&1/2 Tablespoons Cooking Oil

1&3/4 Cups Warm Milk (80 degree)

2 Large Egg

3 Heaping Tablespoons White or Brown Sugar

2 Teaspoons Dry Yeast

1 Heaping Teaspoon Salt (Salt is a Key Factor in Bread Rising.)

Mix Yeast and Wet Ingredients Well in breadpan with spoon.

--------------- Dry Ingredients -------------------------------------------------

2 Cups Course Whole Wheat Flour

1&1/2 Cups White Bread Flour

1/2 Cup Pinto Bean Flour + 1 Tbsp.

1/2 Cup Fine Whole Wheat Flour

1/2 Cup White Rice Flour

Mix Dry Ingredients Well in extra bowl before adding to breadpan.

----------------------------------------------------------

Pour mixed Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadpan.

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Breadpan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Breadpan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough. Cup of Coffee and a 1 1/2 inch slice of this bread with peanut butter and Jam is all Elijah usually eats for breakfast.

page 1 of 1

Elijah's Cracked Wheat

Cinnamon Rolls

Breadmachine Recipe

#41085 West Bend Machine

2 Pound Loaf

1-20-1998

-------------------- Wet Ingredients -----------------

4 Tablespoons Cooking Oil

1 Cup Warm Milk (80 degree)

1 Large Egg

3 Tablespoons White Sugar

2 Heaping Teaspoons Dry Yeast

1/2 Teaspoon Salt (Salt is a Key Factor in Bread Rising.)

Mix Yeast and Wet Ingredients Well in breadpan with wood spoon.

--------------- Dry Ingredients -------------------------------------------------

1 &1/2 Cups Course Whole Wheat Flour

2 &1/2 Cups White Bread Flour

----------------------------------------------------------

Pour Dry Ingredients into breadpan over Wet Ingredients, mixing

in about half of Dry Ingredients with small wood spoon. Spread Remainder

of Dry Ingredients over top of the mix in breadmachine breadpan.

Settings: Dough;

Bread Machine takes 1 Hour & 40 Minutes to mix & rise dough.

In middle of Knead-Cycle Bread machine beeps; At this point add one Tablespoon of

Water or Fine Flour at a time to obtain proper texture. Wait and let Knead 3 Minutes

before you add another Tablespoon.

When bread machine dough cycles end with beeps, put light film of cooking oil on counter-

top and put dough on oily counter-top and kneed about 2 minutes. Then let set on oily

counter-top until dough rises double in size. Then kneed dough about 2 minutes again and

roll out on oily counter-top to about 1/8 inch thick. (twice thickness of pie dough)

Spread out butter over the dough and sprinkle with my cinnamon mix.

Roll up dough in one long cigar shape roll, then slice long roll into 2 inch wide circle

sections. Flatten down each roll section a little on lightly oiled cookie sheet and sprinkle more

of my Cinnamon mix on the top of each roll and let set on cookie sheet for about one hour

to rise. Bake in pre-heated oven at 375 degrees for about 25 minutes or until golden brown.

[Cinnamon Mix=: 1 & 1/2 Cups Sugar; 3 heaping Tablespoons Cinnamon (@); and

1 Teaspoon Nutmeg; Mixed Well.] @Elijah likes lots of Cinnamon! Cut back if needed.

page 1 of 1

Elijah's Clam Chowder

Trappers Recipe

1-20-1998

-------------------- Ingredients -----------------

5 quarts water

2 Large Onions diced up.

5 Stocks Celery diced up.

12 small potatoes diced up.

1 heaping Tablespoon butter

1 Teaspoon Celery Seed

1 level Tablespoon black restaurant pepper

1 level Tablespoon salt

Boil until potatoes soft. Then Add:

--------------- Ingredients -------------------------------------------------

51 ounce can of Gorton's Chopped Ocean Clams with Juice.

(Obtained from Costco for about $3.69@ per 51 oz. can

From, Stinson Seafood Co., Prospect Harbor, Me. 04669 USA;

By Gorton's Dept. R box 361, Gloucester, Ma. 01930; 1-800-222-6846)

1 Tablespoon Parsley Flakes

Boil for 5 minutes

2 -15oz. cans Whole Kernel Corn with Juice

Boil until it comes to a good boil! Then Add Elijah's Mix:

Mix in Elijah's Mix and stir in well and add

2 Cups of 2% milk.

--------------- Elijah's Mix Ingredients -------------------------------------------------

Put in small bowl:

6 ounces of can canned cream

4 heaping Tablespoons White Flour

1 Cup 2% Milk

Mix Well!

---------------------------------------------------

page 1 of 1

Elijah's Beef Goulash

Prospector's Recipe

1-20-1998

-------------------- Ingredients -----------------

Use 8 Quart Pot with lid

1/3 pot of water

1 Tablespoon cooking oil

1/2 teaspoon Salt

Bring to good boil

Then Add:

4 Cups of Dry Macaroni

Stir often

Cook 6.5 minutes and drain water off Macaroni.

---------------Hamburger Mix -----------------------------------------

3 pounds of hamburger in large Stir-fry Pan

1 Teaspoon Salt

1 Teaspoon Black Restaurant Pepper

2 Cups chopped Onions

2 Cups chopped Celery

Cook until good and done

Drain Grease from Hamburger and discard grease

Add 4- 15oz. can chopped Tomatoes

Cook about 3 minutes, stirring often so it don't stick or burn on pan

------------------------------------------------------------------

Add Drained Macaroni to big stir-fry pan

Mix Well!

---------------------------------------------------

Enjoy! Eating!

page 1 of 1

Latest Breakfast Loaf

#41085 West Bend Machine

2 Pound Loaf

1-20-1998

-------------------- Wet Ingredients -----------------

2&1;/2 Tablespoons Cooking Oil

1&1;/2 Cups + 2 Tbsp. Warm Milk (80 degree)
1&1;/2 Teaspoon Salt (Salt is a Key Factor in Bread Rising.)

2&1;/2Tablespoons White Sugar

--------------- Dry Ingredients -------------------------------------------------

1 Cup Course Whole Wheat Flour

2&1;/2 Cups White Flour

1/2 Cup Pinto Bean Flour

2&1;/4 Teaspoons Dry Yeast

Sprinkle Yeast over top of mix in breadpan. Let the machine do the mixing.

----------------------------------------------------------

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Bread-pan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Bread pan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough.

page 1 of 1

11-17-1999 update

Latest Sandwich Loaf

#41085 West Bend Machine

2 Pound Loaf

12-20-2000

-------------------- Wet Ingredients -----------------

2&1;/2 Tablespoons Canola Oil

1&1;/2 Cups + 2 Tbsp. Warm Milk (80 degree)
1&1;/2 Teaspoon Sea Salt (Salt is a Key Factor in Bread Rising.)

3 Tablespoons Honey

--------------- Dry Ingredients -------------------------------------------------

1/2 Cup Course Whole Wheat Flour

3 Cups White Flour

1/2 Cup Pinto Bean Flour

1/2 Cup Rolled Oats

2&1;/4 Teaspoons Dry Yeast

Sprinkle Yeast over top of mix in breadpan. Let the machine do the mixing.

----------------------------------------------------------

Settings: Wheat; Dark; Large

Bread Machine takes 3 Hours & 50 Minutes

In middle of Knead-Cycle Breadmachine beeps; At this point add one

Tablespoon of Water or Fine Flour at a time to obtain proper texture.

Wait and let Knead 3 Minutes before you add another Tablespoon.

[NOTE: Vertical Bread-pan type Bread Machines do not seem to work very well

for Whole Wheat Breads with Course Wheat. On Vertical Bread pan Machines

the burner is too far from the top of the loaf, thus, the dough on the top does

not get done enough. We have had problems with our course wheat bread breaking
apart when we cut thin slices for sandwiches. It did not hold together enough for
sandwiches. We are trying to fix this problem. This recipe is not too bad for sandwiches.
White flour is not healthy, course wheat flour is healthy, but breaks apart too easy.
Make healthy course bread to eat without making sandwich. For sandwiches use this recipe.

page 1 of 1

RICE & BEEF CASSEROLE

1-31-2000

3 cups uncooked rice then after cooked add all to mix pan

2 pounds cooked and finely scrambled hamburger; you want the meat in small pieces.

(Steak finely chopped up is even better than beef hamburger)

2 large onions

Tablespoon of refregerated minced garlic in liquid

1 large 26 oz. Can of Mushroom Soup

1 Can 12 oz. Evaporated milk

2 Cans 15 oz. Each or preferablely an equal amount of frozen peas

Add salt and pepper to your taste

Add ½ cup or more water until right texture.

Keep mixing and cooking until done.

Page 1 of 1

Mom's Oatmeal Chocolate Chip Diet Cookies #1

1-31-2000

INGREDIENTS

___________________________________________________________________

1 ½ cups cooking oil

4 eggs

½ cup water

1 Table Spoon Baking Soda

1 teaspoon Salt

2 Tablespoons Vanilla

1 heaping Tablespoon Cinnamon

1 cup brown sugar

½ cup white sugar

2 cups course wheat flour

4 cups white flour

5 cups Old Fashioned Rolled Oats

½ cup Pinto Bean flour (about any bean flour will work)

1 cup fine ground Apple Sauce

1 cup chocolate chips

1 cup of chopped up Dates or Raisins

Mix well.

Flatten out on oiled cookie sheet.

Bake at 350 degrees for about 25 minutes.

Makes about 24 cookies. 3 x 2.5 x 1.5 inch thick cookies when done.

Enjoy!

Page 1 of 1

Mom's Super Oatmeal Chocolate Chip Diet Cookies #1

Applesauce replaces Cooking Oil

3-10-2000

INGREDIENTS

___________________________________________________________________

2 ½ cups finely ground or blended Applesauce

4 eggs

½ cup water

1 Table Spoon Baking Soda

1 teaspoon Salt

2 Tablespoons Vanilla

1 heaping Tablespoon Cinnamon

1 cup brown sugar

½ cup white sugar

2 cups course wheat flour

3 ½ cups white flour

5 cups Old Fashioned Rolled Oats

1 cup Pinto Bean flour (about any bean flour will work)

1 cup chocolate chips

1 cup of chopped up Dates or Raisins

Mix well.

Flatten out on oiled cookie sheet.

Bake at 350 degrees for about 25 minutes.

Makes about 24 cookies. 3 x 2.5 x 1.5 inch thick cookies when done.

Enjoy!

Page 1 of 1

BROCCOLI SOUP

2-02-2000

1 Medium coarsely chopped onion

2 quarts water

5 cubes McCormick Chicken Flavored Bouillon Cubes

1 heaping Tablespoon Butter

1 heaping Tablespoon minced garlic

1 quart coarsely chopped broccoli (wash first)

1/4 teaspoon Cayenne pepper

1 teaspoon Back Pepper (Tone's Restaurant brand preferred)

1 can 12 oz. Evaporated Milk

Boil until done.

Enjoy!

Page 1 of 1

********************************************************************************

Elijah's Cracked Wheat Bread for Diabetics

Bread-machine Recipe with Duck Eggs

Very Best Sandwich Loaf; 7-01-2002

#41085 West Bend Machine ; 2 Pound Loaf

------------------------ Ingredients Step 1 ----------------------------------

1&1/2 Cups Warm Water (80 degree) in Electric Mixer bowl
1/4 teaspoon Stevia Sugar substitute
� Cup Pinto Bean Flour which was ground in my wheat grinder
3/4 Cup Course Whole Wheat Flour
1 & � Heaping Teaspoon Sea Salt (Salt is a Key Factor in Bread Rising.)
4 Heaping Cups of Sifted White Flour
2 Large Duck Eggs.
4 Heaping Teaspoons Dry Yeast

Mix Yeast and Wet Ingredients Well in Electric Mixer

--------------------- Ingredients Step 2 ----------------------------------------

Put 5 Tablespoons of Cooking Oil in bottom of Bread Machine bread pan.
Put the dough from the mixer in the bread machine bread pan.
Put bread machine pan in bread machine and close door.

----------------------------------------------------------

Bread Machine Settings: Basic; Medium; Large
Bread Machine takes about 3 Hours & 40 Minutes
In middle of Knead-Cycle Bread-machine beeps; At this point, if needed add one
Tablespoon of Water or Fine Flour at a time to obtain proper texture.
Knowing the proper texture takes some experience.
Wait and let Knead 3 Minutes before you add another Tablespoon.
When warmed, this loaf is as good as dinner rolls.

When this bread is cold, this Recipe is the best mix we have found for fine slicing
sandwiches bread.

[NOTE: Vertical Bread-pan type Bread Machines do not seem to work very well
for Whole Wheat Breads with Course Wheat. On Vertical Bread-pan Machines,
the burner is too far from the top of the loaf, thus, the dough on the top does
not get done enough.

Elijah, PO Box 175, Littlerock, Washington, 98556

page 1 of 1

END OF DOCUMENT