Mmmmmmm.....

Needed to go to the store for meat for dinner....or...break out the TVP. I had never actually cooked with the plain unflavored so tried this:

2 Cups TVP soaked in; 1 1/2 Cup boiling water w/2 boullion cubes dissolved (use 1 next time) 1 tsp onion powder 1 packet taco seasoning

Sauteed 1/2 onion in 1/2 tsp oil for a few minutes, mixed all together and it made great burritos! Done in 10 minutes, only real cooking was to boil the water and re-warm filling and tortillas.

Also found this recipe:

Ingredients: ------------ 1 Vegex cube (or vegetable bouillon) 1 tsp Spike 1/2 tsp onion powder 1 tsp Gravy Master 3/4 cup boiling water 1 cup dry TVP 1 small onion, diced 1 Tbsp oil 1/2 tsp chili powder 1/4 tsp garlic powder pinch of black pepper 1/2 tsp oregano 1 Tbsp soy sauce 1/4 cup white flour Instructions: ------------- Add Vegex, Spike, onion powder and Gravy Master to boiling water. Pour over TVP and let soak for 10 minutes. Sauti onion in oil. Add to soaked TVP. Add chili powder, garlic, pepper, oregano and soy sauce. Add flour and stir until mixed well. Mold and flatten into three patties. Fry in a small amount of oil until nicely browned on each side. Serve on whole wheat roll or pita pocket with your favorite toppings.

Note: ----- These made a scant three burgers. For two or more people, you might want to make more than one batch. (snip) I felt like now was the best time to try out some of the different things I have stored, can restock easily this week and takes some anxiety away! By the way, tortillas should be really easy to make from scratch if you don't try to get fancy...

Bye! Kristi

-- Kristi (securx@Succeed.Net), May 26, 1999

Answers

Kristi== Thanks for sharing. It really helps if we try out what we are storing before we have to eat it.

-- Mad Monk (madmonk@hawaiian.net), May 26, 1999.

Hi Kristi,

What is Spike? Sounds like you are getting the hang of TVP cooking. I've been getting the hang of making tortillas. Got a cast iron round flat skillet/griddle. The receipe is so easy but it does take practice to make the tortillas round and thin enough without tearing them. Flour ones are much easier than cornmeal.

Tortillas 2 C. flour 3/4 tsp. salt 2 tbsp. oil 2/3 C. warm water. Sift flour and salt into mixing bowl. Mix in oil. Blend in lukewarm water. Knead well on a lightly-floured board. Make 12 equal balls from the dough. Cover with a cloth and let set for 15 minutes. Roll each ball into a round thin tortilla about 8" in diameter. Place tortilla on a moderately hot unoiled skillet. Cook until golden brown in spots and then turn over without breaking air bubbles. My first success. Tortillas are perfect because your main ingredient is flour (which you can get a lot of fairly cheaply and easily), they don't require an oven, and they can be used in combination with a multitude of others things to make some really tasty meals. We never consider making tortillas because they are so cheap and easy to get at the grocery store. Trust me, these are better. Don't take my word for it. Make a dozen. This is the perfect test to see if you can handle your propane stove... I got this off a website, don't remember whose.

Haven't tried this one yet:

Indian Flat Bread This is an unleavened bread, so there is no yeast involved. 5 Cups all-purpose flour (white or whole wheat) 2 Tbsp baking powder 1 1/4 tsp salt 2 Cups milk (substitute dry milk powder) 1 1/2 Tbsp melted butter oil for frying the bread This is a good amount for two people on a weekend hike. For one person divide the recipe in half.

Preparation In a large bowl mix together the flour, dry milk powder, baking powder, and salt. Stir all the ingredients together making sure that the baking powder is well distributed throughout the flour. After doing this store the flour mixture in a ziplock bag. Use Carnation Instant milk powder and follow the directions on the back of the package to figure out how much milk powder is needed. It doesn't have to be exact just close. This is all the preparation required. when you mix the dough you will only have to add water and melted butter or margarine ( the butter is optional).

You will need some kind of bowl to mix the flour mixture and water. Pour the flour mixture into your mixing bowl and slowly add water to the flour and melted butter (optional), while kneading the dough. You should end up with a stiff workable dough that is not sticky. Now that your dough is made your ready to fry some indian flat bread. Take your dough and divide it into small balls. The size of the balls is up to you . Next take the balls and flatten them out into patties Try to flatten them so that they are about 1/4 inch thick. This will make the bread cook fast and evenly. Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes. Don't try to fry bread with margarine or butter because it will burn in the frying pan. One more closing note. If you mix your dough and don't fry it all right away don't worry the dough will keep for a few days, just keep it out of direct sunlight. You can mix all your dough for a few meals all at once.

Cornbread 3/4 C Cornmeal 1 Tbsp Dried Eggs, Equiv. 2 Eggs 3/4 C Flour 4 Tsp Baking Powder 1/4 C Sugar 3/4 Tsp Salt 2 Tbsp Dry Milk 1/4 C Shortening Combine dry ingredients and store in a sealed container until ready to use.

Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 deg. F.)

I always like a can of corn kernels in my cornbread. I'm going to "can" some cornbread soon. I tried it with banana bread and it was a great success! Found a really good deal on wide-mouth pint jars at Big Lots too. They were $4.88 doz and Walmart had them for $6.57.

The canned bread idea is a really good one. I think that came from Taz. Thanks!

mb in NC

-- mb (mdbutler@coastalnet.com), May 26, 1999.

thanks for the great recipes. I used to make tortillas all the time, but with arthritis setting in (spelled old age) I would like to find a tortilla press. Anyone know where they can be ordered?

Thanks....Taz

-- Taz (Tassie @aol.com), May 27, 1999.

Taz, I think Chef's Catalogue has them. Sorry, got to run, can't look it up, but they're on the Web. Another one of my catalogue places, have ordered for years (probably close to 14) and they have fairly good prices, excellent service, good selection of stuff.

Kristi, good try on the TVP. If you don't have bouillon, you can use a tablespoon or so of soy sauce or ketchup with the boiling water. For spaghetti, chili and other saucy things, just throw the stuff right in the sauce, no pre-prep.

-- Old Git (anon@spamproblems.com), May 27, 1999.

From the About: "This forum is intended for people who are concerned about the impact of the Y2000 problem on their personal lives, and who want to discuss various fallback contingency plans with other like-minded people."

I guess labeling this thread OT means that it is On Topic, so as to differeniate from the majority of threads in this forum.

-- Ken Seger (kenseger@earthlink.net), May 27, 1999.

You can also use TVP to stretch home canned meats. I've been ground beef in pint jars; it's the perfect amount for my family for one meal. A few days ago, our daughter and her family dropped by while I was fixing dinner, and I used TVP to augment the taco meat I was fixing. Very tasty! One cup of TVP plus one cup of tomato juice added to the pint of ground beef EASILY fed 4 adults and several kids.

-- Wilferd (WilferdW@aol.com), May 27, 1999.