Homemade Cream of Wheat (Multigrain)

3 cups ground wheat (Hard red, on the coarsest setting)

3 cups corn meal

1 Tbsp salt

3 Tbsp butter powder (opt.)

Mix them all together and store in an airtight container.  Cook in a 1:4 ratio (mix:water) on the stove top until thickened.  (you can cook it in the microwave, but it softens the cornmeal more, so you lose some of the grittiness.)  If you don't add butter powder to the mix, you must add butter to the cooked mixture, or it just won't taste right.  

We like to add a handful of teff (tiny grain the size of cornmeal and packed full of great nutrition) to the pot as well to make it even more "multigrain."

All-Purpose Cake Mix (From Make-A-Mix-Cookery)

10 cups all-purpose flour
6 1/4 cups sugar
1 cup cornstarch
5 Tbsp baking powder
1 Tbsp salt
(1 1/4 cups whole egg powder, opt.)
5/8 cups dry milk
2 1/2 cups shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder, and salt (and egg powder).  Sift into a large bowl.  Use a pastry blender to cut in shortening until mixture resembles cornmeal in texture.  Store in an airtight container.  Label and use within 10-12 weeks.

Cheesy Herbed Croutons

3 slices white bread with crusts
1/2 tsp celery seed
4 Tbsp butter
2 Tbsp grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 400 degrees.  Cut bread slices into 3/4 inch cubes with a serrated knife.  Crush the celery seed using a mortar and pestle.

Melt butter in a medium saucepan over medium-high heat.  Remove from heat.  stir in the crushed celery seed, Parmesan, garlic salt, oregano, and basil.  Add bread cubes and toss to coat.

Arrange the bread cubes in a single layer on a baking sheet.  Bake, turning twice with a spatula, until lightly browned, about 6 minutes.  Spread on paper towels.  Let stand until cool.  Store in an airtight container.

Strawberry Freezer Jam

(yes I know the picture is terrible. It still tasted great.)

2 quarts fresh strawberries
5 1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1 3/4 oz) powdered fruit pectin

Wash and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.

In a small saucepan, bring water and pectin to a boil, stirring constantly. Cook and stir for 1 minutes. Add to fruit mixture; stir for 3 minutes.

Pour into jars or freezer containers, leaving 1/2 inch headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks ro freeze for up to 1 year. Yield: 4 1/2 pints.