Cookin' With Dried Eggs
by Peggy Layton
List Price: $6.50
Paperback - 36 pages (October 10, 1994)
Digest Printing; ISBN: 1893519031
With the upcomming world events and the food shortage scare many people are storing dried eggs as part of their food storage program. This is a specialty cookbook packed with accurate information about dried eggs. Many of these recipes have been tested by the USDA and Egg board. This cookbook is a must for anyone who has dried eggs in their food storage. The dried eggs manufactured today are very delicious and can be reconstituted and used in any recipe calling for fresh eggs. If you have never used dried eggs and don't know where to get them, you can write to the author for a resource li
About the Author
Peggy Layton a Home Economist, holds a bachelors of Science degree in Home Economics Education from Brigham Young University with a minor in Food Science and Nutrition. Peggy is married to Scott Layton and together they have 7 children. With nine people to feed Peggy writes about food storage and production from a hands on point of view. She is well known for writing and speaking on the subject of bulk food preparation. Peggy has written a series of books on the subject of food storage. All these books have been well recieved and are being sold nationally. Peggy is dedicated to bringing you tried and tested recipes as well as accurate informatio
Throughout this Step you'll see links to recipes (italicized and bold) and resources for equipment (bold). There is also a section of Related Links at the end of this article for camping equipment, outdoor cooking equipment, outdoor gear and clothing, and nonperishable foods.
Evaluate your favorite recipes with an eye toward ease of preparation and perishability. Try to choose foods that don't need cold storage. Make note of those things you can do ahead with an eye towards saving space and time. For example: place all the spices for your favorite soup in a ziplock baggie. Then place the spice bag along with any canned vegetable and/or canned beans in a larger bag labelled with the name of the soup. If you need the recipe place a copy of it inside the baggie.
Carry food in containers that can be disposed of when empty, save cracker boxes for a while before your trip, make use of plastic bags, yogurt tubs, etc. Store foods that may melt (chocolate, butter) in leak-proof containers and freeze them before packing.
If you'll be using perishable items early on in your trip, a temporary cooler made by lining a box with layers of paper bags or newspapers, then placing frozen items on the bottom, perishables in the middle and more frozen items on top, will provide sufficient insulation for a day or so. When the box is empty, discard it to save space. Don't use this method for eggs or meat products unless you'll be eating them within four to six hours. However if you completely surround them with the frozen items so that they'll stay ice cold they'll stay fresh longer. If you have a food or cooking thermometer, for safety's sake, use it to make sure your food is staying at or below 40 degrees fahrenheit.
A gas campstove, an electric hot-pot and a slow cooker are indispensable when camping. With the campstove, you can cook anywhere; use outlets in campgrounds or even laundromats for the hot-pot and slow cooker. If you'll be cooking over a campfire pack a grill and fire-building supplies. Don't forget cooking tools such as a stirring spoon, spatula and frying pan.
I like to stock up on dried Fruits and veggies when traveling or camping. They're already prepped (no slicing and dicing needed!), there are a few mixes which are easy to add to soups and stews, they're great for snacking on in the car (no crumbs, spills are easy to pick up, and no messy faces and sticky fingers!).
Type "sulfur* + dried + Fruit" or "sulfur* + dried + vegetables" into the search box. Typing the name of the Fruit or vegetable you want will bring up many other items that contain them. The asterisk saves you from having to search first for "sulfur-free" then for "sulfur free". Asking for "sulfur*" in your search also saves you from having to search through many sites which have recipes using dried Fruits and vegetables but are not available for purchasing.
ResourcesYou'll have to search for each item individually, but to make it easy simply cut and paste the words in bold into the Goto.com search box. Items in yellow are okay - not a perfect UnDiet food, usually because they contain a small amount of refined grains or refined sugar, but I wanted to include them here because they're a good substitute for children who are pining for their daily dose of Pop Tarts. |
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Grow your own chives in a pot indoors or out. Wait until the plant reaches about 6 inches in height before cutting. Harvest the chive leaves frequently to prevent blooming unless you want to use the flowers. Once the plant blooms, the leaves become much less flavorful. The chive's delicate purple flowers have a milder flavor than the leaves and add a decorative touch to salads, herb oils and other dishes.
To make Chive Flower Oil, add 2 ounces of gently washed blossoms to 1 quart of unrefined vegetable or extra-virgin olive oil. Cap and refrigerate. After a week, the oil will turn lavender and take on the fragrance of the chive flowers. Use the oil on salads or in cooking - keep refrigerated when not using.
Use grains and legumes in moderation in your Starch meals rather than as the main ingredient. Double up the veggies and cut the beans or rice in half. If necessary adjust the spices to compensate.
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