Italian Seasoned Bread

My basic bread recipe is FANTASTIC !!  (If I do say so myself.)  We use this recipe for all sorts of things.  One of the great ways to use this recipe, and other food storage ingredients is to make an Italian Loaf.  This bread is not an Italian type of bread....just seasoned to complement your Italian foods and recipes.

To one 4 loaf batch of Basic Bread, prior to adding the final 6-8 c. Flour, add this seasoning mix to have a delicious seasoned batch of bread!

ITALIAN BREAD SEASONING

4 Tbs Tomato Powder

4 Tbs Onion Flakes

1/2 Tbs Garlic Granules/Powder

2 Tbs Oregano

This bread is the perfect complement to Tuna and Lunch meat Sandwiches as well as your Sunday Roast or the Minestrone Soup you mixed up from your soup mixes!  Take one whiff of the divine aroma and your meal wheels will start spinning with the possibilities!

Bean and Rice Burrito's

This is a great recipe to help use up left overs and a great option for a busy day since it is quick and easy.

BEAN AND RICE BURRITOS

Serves 4

1/4 c. Dry Onion

1/2 c. Water

1 1/2 c. Cooked Rice

1 can Pork and Beans

1/4 - 1/2 c. Salsa

4 Tortilla's

Put the dry onion and the water in a skillet to soak and soften.  Add the cooked rice, pork and beans and salsa.  Heat through, adding more water if needed for a nice texture.  Wrap in tortilla's and serve.

We will often add sour cream or grated cheese into the burrito.  Since that is not always food storage compatible, I do not include it in the recipe.  I also promise to post my tortilla recipe later.  Just like bread or rolls it is a wonderful way to add variety to your menu using stuff you already have on hand. 

This is also a great meal to eat just plain, over toast or over a bed of lettuce in the spring when you can harvest that from your garden.

Gravy Mix

I was inspired to do this when I noticed that many recipe's call for a basic roux base.  I love having a substitute from always have to turn on the stove and cook up a roux.  It saved a step in the Beef Monterrey and I have learned to use this mixture for everything from gravy to soups!

GRAVY MIX

2 c. Starch*

3 c. Milk Powder

2 tsp Salt

1 Tbs Pepper

1 c. Butter Powder

I place all ingredients into a half gallon container and then put the lid on and shake to mix the ingredients. 

Allow the dust to settle and then use.

Mix 1 c. mix with 1-3 cups water for everything from gravy to creamy soup base.

Use alone as a White Sauce or flavor with cheese powder, bouillons or spices for desired flavors.

* I have used Ultra Gel and it works fine, but my preference is to use Instant Clear Jel since it will thicken with either hot or cold water.