Wheat Wisdom



Wheat, Lesson Two


Since my family refused to eat 100% whole wheat bread (the only thing I knew to use at that time, from our wheat supply, was to grind whole wheat flour), I decided to try it in desserts. Started replacing 1/2 cup whole wheat flour for 1/2 cup of white flour. This worked for us little by little. It wasn't until many years later that I read how tastes can be changed by slowly integrating a new flavor into the diet. Never say never!!!


Mexican Wedding Cookies
Whole wheat flour gives these gems a nutty flavor (replaces the pecans often used in this type of cookie). 

5 T. powdered sugar                                         
1 stick butter, softened                          
1/2 tsp. vanilla extract                                         
1/2 tsp. almond extract                     
3/4 c. unbleached flour
1/2 c. whole wheat flour 
1/8 tsp. sea salt 
extra powdered sugar

Preheat oven to 325°.  Mix the powdered sugar, butter, vanilla, almond, unbleached flour, whole wheat flour, and salt.  Roll dough into 1-inch balls, place one inch apart on an ungreased cookie sheet. Bake for 18 to 22 minutes, until set but not browned on top. Cool slightly; roll in powdered sugar.  Cool completely, then roll again in powdered sugar.  Makes 24.

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Cinnamon Applesauce Bread
This dessert bread could also be breakfast, with a cup of herb tea!

2 large eggs 
(or 4 T. dried whole egg powder added to the flour + 6 T. water added to liquids)

1/4 c. vegetable oil (or melted butter)
3/4 c. sugar
1 T. molasses (optional)
1 tsp. vanilla extract
1/4 c. water
1/2 tsp. cider vinegar
1 c. applesauce 

**1 c. sifted unbleached or white flour
3/4 c. sifted whole wheat flour 
1 T. dry milk powder
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt or salt
1 tsp. ground nutmeg
3 to 4 tsp. ground cinnamon

Preheat oven to 350°.  Grease a 9x5 loaf pan.
Mix eggs, oil, sugar, molasses (optional), vanilla, water, vinegar, applesauce. 
In a separate bowl: mix the flours, dry milk, baking powder, baking soda, salt, nutmeg, cinnamon. 
Pour dry mixture into liquids and stir just to combine (do not over mix, it's okay for batter to be a bit 'lumpy'). Pour into greased loaf pan, gently spread to even out top. Bake 50 to 60 minutes, until a toothpick inserted in the center top comes out with moist crumbs but not wet-batter on toothpick. Remove pan from oven, allow loaf to cool in the pan for 10 minutes before turning out onto a cooling rack. Let cool on rack before slicing. 

**this tastes good with all whole wheat flour, if you are now used to the taste of whole wheat, I suggest using no white flour in this bread. Also, I like to use white wheat instead of red wheat for this (see wheat lesson four on this blog)
**Before measuring, make sure to sift the flour....too much flour will make this dry/tough. So, sift it, gently spoon into measuring cup, use the back of a table knife to even off top

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I love the taste of wheat. In fact, I love the smell of it cooking in the crock pot. But that wasn't always the case!! With those first few tries using whole wheat flour, because I was used to eating refined foods, it just tasted way way way too strong. [Same with brown rice].  Not wanting to give up so easily, I also started replacing 1/2 cup whole wheat flour for 1/2 cup of white flour when making bread. Going more slowly like this, we eventually worked our way up to 100% whole wheat bread.   Now I was using it in desserts and bread, though we never found too many desserts that we liked with all whole wheat flour, but I was still happy there was some in there to provide more fiber and nutrition.

After a long time of doing this, I realized one day that it had been a long time since we had gone to the doctor.  Every one of my small children had previously been to the doctor frequently with lung problems/bronchitis. It especially scared me when my baby had to have a chest x-ray.  Pondering upon this discovery, thinking what had changed, it dawned on me that the change was: we were eating some wheat.  Then I started wondering why would this make a difference?  Now a fervent quest began on my part to find out why, researching everything I could find on wheat.  Discovering that it had fiber, vitamins and minerals galore.  During this time I was discovering other methods for cooking wheat, though at first it just did NOT taste good. But spurred on by the improvement in our health, I wasn't about to let go of this help in our lives.

So after the whole wheat flour successes, I started cooking it with different methods, and learned to sprout it. Still didn't own a wheat grinder, but thank goodness for friends willing to grind some of our wheat. Years later, I was able to pay it forward by grinding wheat for others just starting out as I had.    
When someone gave me a recipe for making blender pancakes, and we were already well on our way to eating more whole wheat, I thought why couldn't we also make blender cracked wheat? 



If you don’t have a grinder, that is okay…..still many ways to use Wheat without one. 


Wheat cooked in slow cooker to use as a breakfast cereal with real maple syrup and butter. Also use this wheat to make meatless burgers / patties / wheat chili / in soups, etc....


cooked wheat berries....also called wheat kernels


Slow Cooker Wheat
2 c. dry wheat
1 tsp. sea salt
6 c. water

Cook on low about 7 hours. Turn off heat, let sit covered another hour.  Ready for breakfast or other uses. When cooled and put in tightly covered container, stays good in fridge up to 5 days. Also freezes well.




**Blender cracked wheat cereal with butter and honey


[this picture shows sifted cracked wheat....when done in blender, it isn't sifted, but looks similar]


Blender Cracked Wheat 
1 c. dry whole wheat berries/kernels
3 c. water
1/2 tsp. salt or sea salt

Put dry wheat, water, salt into a blender; cover.  Blend on/off at LOW speed until wheat is cracked into small pieces.  Pour all into a double boiler.  Cook for 30 minutes or until tender, stirring every 10 minutes. Serve with butter and honey. Some people like it with just sugar and milk; others like sugar and cream. 


**Leftover cooked blender cracked wheat can be used in ground beef to stretch it, and to add fiber; this mixture makes an especially good taco filling, as well as meatballs (ratio of 1 c. cooked cracked wheat, cooled or chilled with 2 c. ground beef). 
Use leftover cooked cracked wheat in other recipes as well, it will keep for 5 days in fridge if put into a tupperware-type container.  It also freezes very well: measure out 1 or 2 cup increments, put into sandwich baggies, put the sandwich or snack baggies, place these into a gallon freezer zip-loc bag, label and date. 

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Blender wheat pancakes or waffles 
"Sausage" wheat patties
Golden wheat patties
Big Sky wheat burgers
Wheat berrie bread
Cracked wheat bread or rolls
Cracked wheat pancakes
Sprouted wheat as a snack and in salads
Sprouted wheat bread
Janet's Carrot Sprout Salad
Cracked wheat spice cake




Blender Wheat Pancakes

Put in blender, blend 4 minutes:
1 c. dry wheat
1 and 1/4 c. water

Add, blend until smooth:
2 large eggs

Scrape blended mixture into mixing bowl. Add and stir in until combined:
1 T. cooking oil
2 tsp. baking powder (Rumford's, see list)
1 tsp. sea salt
1 tsp. sugar

Cook pancakes on medium heat.


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Golden Wheat Patties
A surprisingly good main dish. Approved by teenage sons and hungry men. This is a popular sample at my classes. We like these with mashed potatoes, cream gravy, and broccoli. But we have also had them with homemade french fries and coleslaw.  

1 and 1/2 c. cooked cracked wheat (we use white wheat)
1 large egg
3 T. dry milk
3 T. dried chopped onions
1 T. unbleached flour
1/2 tsp. garlic salt
1/2 tsp. sea salt
1/4 tsp. Worcestershire sauce
1/4 tsp. soy sauce
1/8 tsp. liquid smoke
3 T. water
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2 T. oil or olive oil (may need more)

Mix all ingredients. Heat oil on medium. Place 2 T. mix at a time in hot oil, smooth with back of spoon to form small patties. Cook 4 to 5 minutes on each side. Drain on paper towels. Will make about 15 patties.


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Sprouting wheat is easy, watch his method, or look up other methods if you wish.  [We sprout wheat in glass quart jars]:

https://www.youtube.com/watch?v=Gesb9ZzBjz4




I also like this post and pictures for sprouting:

http://rtheyallyours.blogspot.com/2009/01/sprouted-wheat-manna-bread.html




Janet's Carrot n' Sprout Salad
When first tasting sprouted wheat, I was surprised that it tasted a bit sweet. This is one of my best recipe creations! To me it was so good, that I decided to make it for a New Year's dinner. Our guests, used to healthy foods, loved it. Of course, the *sprouting takes time, so plan ahead.  

3 to 4 fresh carrots, peeled and grated
1 c. sprouted hard white wheat, slightly chopped
1 can (8 oz.) crushed pineapple, do not drain
3 oz. cream cheese + plain yogurt

Mix pineapple, cream cheese, and about 1 T. yogurt until creamy.  Add carrots and sprouts, mix.  Cover and chill until serving time.  Stir before serving.  Makes 6 to 8 servings, but this also good for simple lunch, which would be 2 servings.

*you might want to google sprouting methods....we use a quart glass jar, bought plastic screen that we cut to fit under canning ring.

Lesson One.....

Wheat is king of the whole grains and sure gets a bad rap these days.  Yes, there are people who are truly allergic and sensitive to the grain, but many think they are because they ate it and got a sick tummy and/or diarrhea from eating too much at once.  **ALL fiber foods must be taken in small amounts in order to help the body adjust to the increased fiber.....I'm talking a few spoonfuls per day at first or one slice of whole wheat/whole grain bread, or a small serving of fruits or veggies if not used to eating them.  But because our society is inundated with refined foods, we are not aware of these helpful hints and our bodies are not tuned to the foods/fiber they were meant to have. 

**Start using wheat slowly....WHY?  Wheat contains insoluble fibers that sweep the intestines like a broom.  These fibers help speed up the stool through the bowel.  They also help exert less pressure on the bowel walls. Fiber helps make it less likely for any cancer-causing toxins to have prolonged contact with the bowel, thus being absorbed.

The amazing bonus for my family was our improved health as we slowly integrated wheat and other fiber foods from our food storage and garden, into our daily diet.  


Do not underestimate Wheat. Most people simply don’t know yet how to use it, cook it, and have not adjusted their tastes to the fiber it contains. It is a VERY healthy food storage item. *I know of other people outside our family experiences that overcame health conditions and disease by eating wheat in many forms. Many times after teaching a class, someone would take me aside and share their wheat experience.

*NOTE: I am not suggesting that anyone with allergies/sensitivities to wheat should eat/use it.


A couple of recipes to try out if you're new to using wheat or have used it infrequently up until now. You do not have to wait until you have some wheat, or a grinder. Just buy a small amount of whole wheat flour to begin with, such as a 5 lb. bag.  We aren't going to worry about brands or types of available whole wheat flour right now, just get some. Keep it in the fridge; for example, put the bag of flour in a freezer gallon zip-loc bag.  Why in the fridge? To help preserve the essential oils so it won't go rancid. 
[If you do already have wheat, but no grinder, ask someone you know to grind a few cups for you, keep in the fridge in a sealed container or freezer zip-loc].   


Amazing Waffles
Good recipe for introducing whole wheat flour to you/yours. No oil except what is used on waffle iron, amazing!!

1 c. whole wheat flour
1 and 1/4 c. unbleached flour (or white flour)
1/4 c. dry milk powder
3/4 tsp. sea salt or salt
4 tsp. baking powder
2 large eggs 
(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)
2 tsp. cider vinegar
2 c. water 
(more as needed, but start with 1 and 1/2 cups, then add more until consistency of waffle batter)

Heat waffle iron.  Mix whole wheat flour, unbleached flour, dry milk, salt, baking powder, (and dry whole egg powder if using).  Add liquids, stir; add more water if mixture seems too thick.  Before baking each waffle, use spray oil.  Makes about 10 waffles in our waffle iron......this can vary depending upon size of waffle iron.


Pancakes: just use your current pancake recipe and replace up to 1 cup whole wheat flour for up to 1 cup of the white flour called for in recipe. Add 1 or 2 tsp. cider vinegar to liquids.
Or if you have pancake mix: for every 1 cup of mix, add 1/2 cup whole wheat flour, 1/8 tsp. salt, 1/4 tsp. baking powder; add 1 tsp cider vinegar to liquids.



NOTES: 
~Some people find pancake syrup is too sweet; try applesauce on waffles and pancakes. 

~Pancake mix is a short term storage item only, do not attempt to store it long term.

Popcorn and Cornmeal

We love popcorn as a snack......by far one of our family favorites.  We sometimes eat it for lunch with fruit or juice, a solution formed in the lean years when my children were young.


You can find popcorn for sale in #10 cans....and..... #10 cans of de-germinated cornmeal from several companies. As far as storage length, the sites I see these 2 products on, say 10 to 15 years. 
But.....Rainy Day Foods says this about popcorn: "If the popping decreases try sprinkling just a drop of moisture over the top and allow to sit for a day.  It may be one of the best items in our emergency preparedness for food storage and possibly the favorite as well.  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans.....product may store 30 years."





Some recipe ideas using popcorn/cornmeal:

Popcorn as a snack

Cornmeal breakfast crepes
Corn crepe enchiladas
Corn muffins
Easy sweet cornbread
Southern all-cornmeal wedges
Polenta with sauces of choice
Cornmeal cookies
Lemon cornmeal cake
Indian pudding



Cornmeal Breakfast Crepes
This crepe batter will have more uses than just for breakfast.....can use in place of corn tortillas in dishes such as enchiladas.

2/3 c. unbleached flour
4 T. dry milk powder
1/3 c. cornmeal 
1/4 tsp. sea salt

1 c. water
2 large eggs 
(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)


Combine all ingredients in a *blender and process until smooth, put into a mixing bowl. Heat a 10-inch nonstick skillet on medium heat until the skillet is very hot; add 1 tsp. butter, let melt. Quickly stir the crepe batter. Measure out 1/4 cup batter and pour into the hot skillet, tilt the pan to coat the bottom evenly. The skillet should be hot enough to hear a sizzle when the batter first goes into the pan, but not so hot that it will burn the crepes. Cook about 45 seconds, then loosen the edge of the crepe with a nonstick spatula, flip over, cook about 30 seconds on other side. Transfer crepe to a plate......nice to have someone else help spread on thin layer of jam, roll up. Repeat butter/cooking until remaining batter is used up, give the batter a quick stir before each crepe to distribute the cornmeal. Makes 10 to 12 crepes. 

*can stir by hand using a wire whip

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Easy Sweet Cornbread
You know the super sweet, light cornbread often found at restaurants?  It can be made at home using a yellow cake mix. Personally I look at this recipe as a dessert with honey butter on top, but include it here to be used either as a side or a dessert.......


1/2 box of yellow cake mix*
1/3 c. nonfat dry milk powder
1 c. cornmeal
1 c. unbleached flour
1/2 tsp. sea salt or table salt
1 T. baking powder

1 and 1/2 c. water
1/2 c. vegetable oil
2 large eggs 

(or **4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)

Preheat oven to 400°.  Grease a 9x13 pan, generously.  In a large mixing bowl, combine cake mix, dry milk, cornmeal, flour, salt, baking powder.  
In another bowl: mix the water, oil, eggs until well combined; add to the dry ingredients.  Stir to mix all.  Pour into the greased pan.  Bake 25 to 30 minutes, or until toothpick inserted in center of cornbread comes out clean.  
Can serve warm with honey butter.

*Suggest put the extra 1/2 box of cake mix in a freezer zip-loc bag, label it, store in fridge or freezer. 

Long Grain White Rice



This is a commonly used rice, although there are many kinds of rice that can be stored successfully. In my research of rice for storage, I noticed that white rice retains more **nutrition than most other refined grains. Long grain rice cooks up less 'sticky', thus also great to use in fried rice. Because we are talking basic food storage, I choose long grain white rice as my storage rice.
We use it a couple of times per week. Aside from the bulk rice we purchase for daily use, I buy it in #10 cans for long term storage, which will store for 30 years. We actually have buckets with gamma lids for storing/using bulk items. Every 3 to 5 years, it's a good idea to open a case of rice (six #10 cans), remove oxygen packets, and pour into the bucket to use. Then buy a new case for storing.  This is a way to rotate the long term storage items slowly. Keep everything marked with a permanent marker. Such as: if you bought a case of rice in #10 cans May of 2007, mark it with an expiration date of May in 2037. That way if someone else is using it by then, they have a record right on the box.


We buy this from LDS Home Storage Centers 


There's more than one cooking method for white rice, and many people have a rice cooker which simplifies it tremendously.  I don't have a rice cooker, here's my method:

Cooking Rice
1 c. long grain white rice
2 c. water

Bring to rapid boiling, turn heat to lowest simmer, cover, set timer for 14 minutes.  At end of time, turn off heat, keep covered another 10 minutes (set timer).  Then fluff with a fork. This makes 3 cups of cooked rice.



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Horchata
This will taste so much better using cinnamon stick instead of ground cinnamon....

1/2 c. rice
8 c. water
1 long (about 5 inch) cinnamon stick or 2 shorter ones
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up to 1/2 c. sugar
1 tsp. vanilla 

In a large saucepan: mix rice, water, and break cinnamon stick(s) into 3 or 4 pieces.  Cover, let sit to soak about 3 hours. 
Then..... Bring to a rolling/hard boil on high heat, turn to low, cover, simmer 30 minutes.  Take off heat, tip lid slightly, let cool completely.  Puree in batches in a blender. Strain through cheesecloth/fine sieve. Flavor with sugar and vanilla....it gets a sweet taste fast, so don't put all of the sugar in at first, taste it for your preferred sweetness.  Chill in fridge. When chilled, ready to serve over ice.



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Bean Pie in Rice Shell

http://www.mealmakeovermoms.com/kitchen/2012/05/07/a-recipe-for-cheesy-bean-pie-and-tips-for-cooking-the-perfect-dry-beans/



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Storage Fried Rice
It would be a good idea to make fried rice once in a while with just storage items you have on hand.  Be creative!!

2 eggs (a future post will have ideas for storing eggs)
Vegetable oil
Soy sauce (this is on the spice/herb/flavorings list soon to be posted)
Dried carrots, rehydrated and well drained
(from LDS Home Storage Center, or there are plenty of other places selling similar product)
Dried chopped onions, rehydrated and well drained
**Canned water chestnuts, drained and julienne cut (optional)
3 cups cooked rice, best if chilled
Freeze-dried peas, rehydrated and well drained
Bacon bits

Scramble the eggs in a little oil. When cooked, mash into small pieces with a fork. Set aside.
Add oil to pan, cook drained carrots and chopped onions, add some soy sauce to taste. If using water chestnuts, add when the carrots and onions are cooked to your preference. Set aside.  Add more oil to pan as needed. With heat on medium high, fry the rice, adding soy sauce to your preference; stir continually.  Add back in: eggs and veggies.  Add peas and bacon bits just to warm up.  Ready to serve.

**I know canned water chestnuts are not on our '52' list but you may decide to keep a few cans on hand as they make a great celery substitute for fried rice. Or maybe sprout some mung beans to add to Storage Fried Rice.



NOTE: We also use brown rice because it is healthy and one of the easiest whole grains/fiber foods to get used to. Keep it in the fridge or freezer to extend storage time.......it can go rancid within 3 to 5 months if kept in the cupboard. Again, IF you wish to store brown rice, it must be kept in a fridge or freezer to keep the essential oils in the rice from going rancid quickly. [Brown rice is not on the '52' list because it isn't a long-term storage grain].   
I have stored brown rice in a deep freezer for 2 years with good results, packed it in doubled up freezer gallon zip-loc bags.






                       **see the nutrition comparison of white and brown rice.........

          

Quick Oatmeal

Quick Oatmeal


Thank You!!....for stopping by, I was grateful to see the amount of views/interest this blog had in just the first few hours!


Did you print and check off on the list?  I did, and it helped me see some foods I was out of, so those went onto my grocery list.  My grocery list consists of a 'regular' list and also a food storage list.  It's good to budget some money every week or month just for buying short and long term food storage or replacing what you are using.  I started out years ago with one item on my food storage list: wheat.  One day as I was looking at the 50# bags of wheat we had purchased for $3.50 each, I had a strong feeling of "use it now, do not wait".  Am I ever glad I followed that feeling!





Let's start with Quick Oatmeal.




  
Instead of choosing both quick and regular rolled oatmeal, I chose to go with one only for long term storage.  The recipes I use for oatmeal work better with the quick oatmeal. Some people prefer to have both quick and rolled oatmeal.....it's up to you!!


Oatmeal is very inexpensive, and a healthy grain.  The oatmeal needed for a normal breakfast cereal will usually cost about 3 to 6 cents per serving; it will depend upon your purchase decisions. I always hunt for the very best price in bulk for day to day use. For long term storage, I like to go with the #10 cans because storage life is 30 years under proper storage conditions. 
Look on this page to find the correct pdf for your area: 

https://providentliving.lds.org/self-reliance/food-storage/home-storage-center-order-form?lang=eng







This is what we make with quick oatmeal:

Oatmeal pancakes
Instant oatmeal cereal
Oatmeal cereal with peanut butter
Oatmeal cereal with raisins or craisins
Oatmeal applesauce cereal
Baked applesauce oatmeal
Oatmeal bread / rolls / buns
Oatmeal muffins
Bannacks
"Chicken-fried" dinner patties 
Oatmeal coconut cookies
Apple crisp
Classic oatmeal raisin cookies 
Company dessert (cake mix, oatmeal, pie filling)

[Most of the ingredients for the above recipes fit into my given list]  



Two great food storage recipes that can be made often:


Oatmeal Pancakes
I love that these pancakes have hardly any flour in them.  This is the only way one of my sons will even eat oatmeal for breakfast.  We have had them with syrup, applesauce, and homemade jam. This recipe can easily be doubled or tripled.


Mix the oatmeal and dry milk in a bowl, then add the water/vinegar; let sit covered, about 30 minutes.  The liquids will be mostly absorbed by the oatmeal.

1 c. quick oatmeal
3 to 4 T. nonfat dry milk powder
1 c. water + 1/2 T. cider vinegar 
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1 T. oil
1 large egg 
(or **2 T. dried whole egg powder added into the unbleached flour + 3 T. water added into the oatmeal mixture)

1/4 c. unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt or table salt

Stir the oil and egg into oatmeal mixture. 
Then add flour, baking powder, baking soda and salt.   Mix well, adding extra water as needed for batter consistency (it usually takes up to about 1/2 c. water).  Cook smallish pancakes, just 3 or 4 at a time: spoon batter onto heated (medium heat), oiled, fry pan or skillet. When top is bubbly and puffed up, and underside golden, turn pancake, cook until done (this takes a bit longer than 'regular' pancakes).  Makes enough for about 4 servings.

**these amounts could vary depending upon instructions given on can



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NOTE: I have found only one similar version online for the following patties. She makes hers with rolled oatmeal (old-fashioned oats), so if you prefer rolled oats, you might want to check out her version, she calls them 'steaks': 

http://theprudenthomemaker.com/chicken-fried-steak



I remember when I first made these years ago.....I had my husband stay away from the kitchen; then when time to taste, asked him to guess what they were made of.  Used to do that with my classes also.....most didn't guess it was oatmeal because the texture is similar to meat, especially as the patties cool somewhat.


"Chicken-Fried" Dinner Patties
These tasty meatless dinner patties have been a popular sample at my seminars / classes for many years now. Try them soon! They are healthy and very easy on the budget.  Round out this meal with mashed potatoes, creamy gravy, side vegetable such as carrots or green beans.  Also perhaps dinner rolls.


Make white sauce first [nice to enhance the flavor with dried mushrooms]. See recipe below.
Of course you can use cream of mushroom soup if you wish. It just isn't on the list because we can make our own and that saves money. But if using canned cream of mushroom soup, add up to 1/2 cup milk, yogurt, or water before spooning onto patties for the simmer stage.

Patties:
3/4 c. finely chopped onion
(or 3/4 c. reconstituted dried chopped onion...if using this, add 1/4 tsp. granulated onion)
3/4 c. quick oats
2 large eggs 
(or 4 T. dried whole egg powder + 6 T. water....in this case, mix the egg powder and water, 
let it sit a few minutes) 


1 and 1/2 tsp. Montreal steak seasoning
1/2 tsp. ground sage
3 T. oil (may need more)  

Mix finely chopped onions, quick oats, eggs, seasonings. In large frypan, heat oil on medium high. Using an ice cream scoop or large spoon: place one-fourth of mixture at a time into hot oil, smooth mixture with back of scoop/spoon to the size of a medium hamburger patty. Brown well on both sides, turning only once. Patties will be lightweight at this point. Turn heat to lowest simmer. 
Spoon white sauce over the patties, carefully turn and spoon on remaining white sauce. Cover, let simmer on lowest heat for 20 minutes or longer, until patties have absorbed much of the sauce.  Remove from pan carefully, the patties are tender but firm up as they cool.


White Sauce in a Jar***
The equivalent of one can cream soup. Simple to make, inexpensive, uses ingredients you can easily keep on hand.

Makes 1 and 1/4 c. sauce (same as a can of cream soup):
3 and 1/2 T. dry milk powder
3 T. unbleached flour
1/2 tsp. sea salt
1 and 1/4 c. water
1/2 to 1 T. vegetable oil (or butter, olive oil, margarine)

Put in glass jar with tight lid, shake until smooth: dry milk powder, flour, salt, water. When smooth, place into a saucepan. Cook over medium-high heat, stirring constantly with wire whip, until sauce starts to thicken a bit. Turn heat to medium, cook/stir for 2 minutes (sauce gets thicker....keep cooking/stirring....the flour must be well-cooked). Remove from heat, cool a minute, add oil (or other choice); stir thoroughly. Ready to use. Can completely cool and refrigerate for up to 1 week; store in a tupperware-type-sealed container.

Ideas to enhance flavor:
~add a bit of crushed dried mushrooms after cooking white sauce, while it is still hot
~part broth + part water to replace equal amount of water above
~add 1 tsp. beef or chicken flavor granules in place of the salt
~use half salt + half garlic salt instead of all salt
~cook with only 1 c. water.....when cooled, add 1/4 c. cream

How to use:
In place of one can cream soup 
Add cooked mushrooms/veggies to replace flavored cream soups
A base for potato-cheese soup
Replace that expensive concentrated cheese soup (and more flavor!! to do this, add grated 
cheese to white sauce while it is piping hot; stir, let sit while cheese melts)



*** See dry milk post on this blog for other ways to make cream soup mix from dry milk


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Good information on oats in many forms:

https://foodstorageandbeyond.wordpress.com/category/grains/oats/