---------- Recipe via Meal-Master (tm) v8.04

     Title: Grains Information - Whole Wheat
Categories: Info/tips
     Yield: 1 servings

 ================== Information file ==================
 WHOLE WHEAT Is ideal for cereals, soups, salads, main
 dishes. The usual proportions to cook are 1 part
 wheat to 2 parts water plus 1/2 - 1 ts salt. Wheat
 can be steamed, cooked in a crock pot, pressure cooker
 or successfully prepared by the oven method:

 OVEN: Preheat oven to 300 F. Combine wheat and water in
 a pan and bring to a boil. Boil 5 minutes. Remove from
 heat, cover and place in oven. Turn oven off. Leave
 wheat undisturbed overnight or for 8- 10 hours.

 THERMOS METHOD: is easy, saves fuel and attention and
 gives a chewy product: Preheat 1 quart thermos with
 boiling water. Boil 1 cup wheat and 2 cups water for 3
 minutes. Place in thermos, seal and let stand
 overnight. Wheat cracked in grinder or blender can be
 used for cereal, casseroles, bread, cookies.
 Proportions are 1 part cracked wheat to 4 parts water
 for coarse textured bread. Cook enough whole wheat to
 last at least a week. The ready to use wheat may be
 stored airtight in the refrigerator for up to 2 weeks.
 1 cup wheat makes 4-6 servings. Reheat cooked
 whole wheat. Serve with mushroom sauce or gravy in place
 of potatoes. Use in place of rice for stroganoff, etc.
 Add cooked whole or cracked wheat to casseroles,
 chili, spaghetti sauce, sloppy joes, soups, stews,
 salads, sandwich spreads, etc.

 SPLIT PEAS: Should be combined with other protein food
 for good nutrition. Good in soups or as a vegetable.
 For a quick soup, grind peas, whole or split,to a
 flour. Combine with water in a blender for 1 minute.
 (1 part pea flour to 3-4 parts liquid). Simmer 3
 minutes and season. Raw vegetables may be added in the
 blender or to the soup. Ham flavoring is good. Bean
 soup may also be made this way.

 SOYBEANS: Should be an important part of the storage
 program. They are very high in both amount and quality
 of protein. Soybeans are rich in minerals, B vitamins,
 and unsaturated fats. They can be grown in the home
 garden and used green or dried. Store dry soybeans in
 a cool dry place and rotate every 3-5 years. To cook,
 soak soybeans overnight (3-4 cups water to 1 cupp
 beans) in the refrigerator. If the beans are
 hard, boil 2 minutes before soaking. To soak quickly,
 boil 2 to 5 minutes, remove from heat, cover and let
 stand 1 to 2 hours. If the soaking water isn't bitter,
 use it to simmer the beans in for 3 or more hours,
 until tender. Soybeans can be used for baked beans or
 substituted for lima or navy beans. Use part soybeans
 in your chili recipe, bean salads, etc.

 Origin: Home Making Handbook, from Mormon Church, 1978

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