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Wednesday, July 7, 2010

Fritos, Potato Chips and Wheat Thins From Your Own Kitchen


Typical brands of Potato Chips at a superstore.
It seems we are getting ATTACKED. If you recieve an email from Totally Ready support please do not open it. All correspondence from Totally Ready must go through me and will have my address. Just one more type of emergency to prepare for, a ciber attack. I guess we will have to address that soon.
You all know how much I believe in food storage. I believe we should store the foods we eat. I believe you need to store foods from each of the food group. I believe we should not be storing dehydrated or freeze dried foods unless you have tried then and and will commit to using them now so you and your famiy become accustomed to them AND you plan to store plenty of extra water. I believe you should learn to cook from scratch including breads, main dishes and treats. I also believe treats are essential, absolutely necessary, to any and all food storage plans. In that spirit here are a few recipes from one of our absolutely terrific friends in our yahoo group…thanks Cherlynn..
  Homemade Wheat Thins

   1 3/4 C  Whole wheat flour
   1 1/2 C White flour
   1/3 C  Oil emulsified in blender with 3/4 tsp salt and 1 cup water

Mix dry ingredients, add oil/water mixture.  Knead as little as possible.
Make smooth dough then roll as thin as possible on cookies sheet
(not more than 1/8 inch). Mark with knife to size of crackers desired, but
do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and light brown for 30-35 minutes.
Origin: Homemaking Handbooklet, Mormon Church, 1978
Cheese Straw Crackers
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat the oven to 300 degrees F.
In a food processor,  add  butter, cheese, flour, salt and cayenne and process until a smooth dough is formed.
 Scoop  into a cookie press, fitted with a flat ridged tip. Pipe  dough in 2-inch strips onto a lightly greased cookie sheet. OR Refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Works best when pressed in a cookie press!
Homemade Fritos
1/2 cup organic, non-GMO yellow cornmeal
1/2 teaspoon salt
3/4 cup boiling water
1 teaspoon olive oil
1. Preheat oven to 450F degrees.
2. Combine cornmeal and salt in a mixing bowl. Pour in boiling water and stir, add olive oil, and stir until well blended.
3. Drop mixture by heaping teaspoonfuls onto a well-greased baking sheet and press each one with the bottom of a glass. Bake for 12 to 15 minutes or until golden brown.
Makes approximately 3 dozen chips.
I hand grind popcorn for my cornmeal.  Popcorn has less starch than regular corn and makes the best cornmeal ever!
Potato Chips
6 or more medium potatoes
Oil or fat for deep frying
Salt or other seasonings

Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven’t any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.
Corn Tortilla Dough
First mix together for about 3 minutes, or until it becomes a dough ball:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
(If it is a little crumbly just mix in a Tablespoon of water)
Separate dough into 16 equally sized pieces. Now you will want to form these globes into slightly flat little balls.
Place a floured (use Maseca Corn Masa Flour) plastic bag down on a bread board, put a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out. Now slowly remove the top plastic bag, flip it over in your hand and remove the second plastic bag.
Mess Up?
Now, I don’t know who you are, or where you are, but I know you are out there, and you did not listen when I told you to use the bag! Yes, you have a hopeless mess. Now go back and do it right. You must put a bag (or wax paper) on the press, or the dough will stick to it.
Now, it is time to cook your tortillas. Put the Skillet on a burner that is set at medium heat. Then, quickly flop your tortilla on the skillet. Once you begin to see some bubbles appear, take your spatula and flip it over and let it cook on the other side. Once the other side is a little brown just remove it from the burner, and place it to the side.
HOMEMADE TORTILLA CHIPS
1 pkg. flour/corn tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in half, in quarters, in eighths. Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees. A tasty, low fat, low salt alternative.
  Homemade Wheat Thins

   1 3/4 C  Whole wheat flour
   1 1/2 C White flour
   1/3 C  Oil emulsified in blender with 3/4 tsp salt and 1 cup water

Mix dry ingredients, add oil/water mixture.  Knead as little as possible.
Make smooth dough then roll as thin as possible on cookies sheet (not more than 1/8 inch). Mark with knife to size of crackers desired, but do not cut through. Prick each cracker a few times with fork. Sprinkle
lightly with salt or onion salt as desired. Bake at 350 F until crisp and light brown for 30-35 minutes.
Origin: Homemaking Handbooklet, Mormon Church, 1978
 Cheese Straw Crackers
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat the oven to 300 degrees F.
In a food processor,  add  butter, cheese, flour, salt and cayenne and process until a smooth dough is formed.
 Scoop  into a cookie press, fitted with a flat ridged tip. Pipe  dough in 2-inch strips onto a lightly greased cookie sheet. OR Refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Works best when pressed in a cookie press!
 Homemade Fritos
1/2 cup organic, non-GMO yellow cornmeal
1/2 teaspoon salt
3/4 cup boiling water
1 teaspoon olive oil
1. Preheat oven to 450F degrees.
2. Combine cornmeal and salt in a mixing bowl. Pour in boiling water and stir, add olive oil, and stir until well blended.
3. Drop mixture by heaping teaspoonfuls onto a well-greased baking sheet and press each one with the bottom of a glass. Bake for 12 to 15 minutes or until golden brown.
Makes approximately 3 dozen chips. I hand grind popcorn for my cornmeal.  Popcorn has less starch than regular corn and makes the best cornmeal ever!
Potato Chips
6 or more medium potatoes
Oil or fat for deep frying
Salt or other seasonings
Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven’t any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.
Corn Tortilla Dough
First mix together for about 3 minutes, or until it becomes a dough ball:
2 Cups Maseca Corn Masa mix
1/2 teaspoon Salt
1 1/8 Cup Water
(If it is a little crumbly just mix in a Tablespoon of water). Separate dough into 16 equally sized pieces. Now you will want to form these globes into slightly flat little balls.
Place a floured (use Maseca Corn Masa Flour) plastic bag down on a bread board, put a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out. Now slowly remove the top plastic bag, flip it over in your hand and remove the second plastic bag.
Mess Up? Now, I don’t know who you are, or where you are, but I know you are out there, and you did not listen when I told you to use the bag! Yes, you have a hopeless mess. Now go back and do it right. You must put a bag (or wax paper) on the press, or the dough will stick to it.
Now, it is time to cook your tortillas. Put the Skillet on a burner that is set at medium heat. Then, quickly flop your tortilla on the skillet. Once you begin to see some bubbles appear, take your spatula and flip it over and let it cook on the other side. Once the other side is a little brown just remove it from the burner, and place it to the side.
HOMEMADE TORTILLA CHIPS
1 pkg. flour/corn tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in half, in quarters, in eighths. Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees. A tasty, low fat, low salt alternative.
There you go. Now it’s your turn, time to go and try one of these treats. Please let us know what you think and how they turned out.
Totally Ready Newsletters July 2009- June 2010
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