CROCKPOT SMOKED BRISKET

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1                     brisket

                        meat tenderrizer

     1/4           cup  liquid smoke flavoring

1 brisket your choice of size, most of the fat still on it

Meat Tenderizer, I use Adolph's no MSG one myself.

1/4 cup Liquid Smoke, whatever brand you choose. I use the Liquid Smoke brand

heavy duty aluminum foil

crockpot or a cast iron Dutch oven (if you are cooking on a campfire)

Using the aluminum foil make a large X of foil big enough to totally enclose the brisket for cooking.

Sprinkle the brisket with the meat tenderizer. Pierce the brisket with a fork in several places to help get the tenderizer down in the meat.

Place the brisket in the center of the foil X, fat side up. Fat side up is important to help keep the brisket moist.

Pull the foil up to form a bowl around the brisket. Pour the Liquid Smoke over the top of the brisket. Seal the brisket in the foil then place the entire bundle in the crockpot. Put the crockpot lid on and start the crockpot.

Cooking times: Low 5-8 hours; High 3-4 hours. If cooking in a Dutch oven cook as if you were baking biscuits by sitting it on coals and having coals on the lid for 3-8 hours depending on the heat of your fire and the size of your brisket. You can also wrap it in a double layer of foil and pit roast it all day..

Description:

  ""Smoke" a brisket all day in your crockpot for a tender tasty supper."

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Per Serving (excluding unknown items): 721 Calories; 61g Fat (77.3% calories from fat); 39g Protein; 1g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 349mg Sodium.  Exchanges: 5 1/2 Lean Meat; 8 1/2 Fat; 0 Other Carbohydrates.

SWEETENED WHIPPED TOPPING USING POWDERED MILK

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  COLD water
     1/2           cup  powdered milk
  1           teaspoon  vanilla
     1/2           cup  sugar
  2        tablespoons  lemon juice

Chill a deep narrow bowl and your beaters before starting.

Add COLD  water and powdered milk.  Beat until stiff peaks form.

Add lemon juice and beat another 3-4 minutes.

Add vanilla and sugar and beat until all ingredients are mixed well.



Description:
  "No whipping cream on hand, never fear powdered milk is here!"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 724 Calories; 17g Fat (20.9% calories from fat); 17g Protein; 128g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 242mg Sodium.  Exchanges: 0 Fruit; 2 Non-Fat Milk; 3 1/2 Fat; 6 1/2 Other Carbohydrates.

NOTES : Can be stored in the refrigerator for a short period of time, but will start to separate after a while.  Best if used immediately.

SIMPLE PARMESAN CHEESE

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  boiling water
  1 1/2           cups  powdered milk
  4        tablespoons  lemon juice

blend the milk and lemon juice into the boiling water and return to a boil.  Stir to prevent scorching until small curds form.

Line a strainer with several layers of cheese cloth and strain the liquid off the curds.

Rinse and drain completely.  Make sure you remove all excess water.

Break the curds up with a fork and then spread the cheese on a cookie sheet.

Dry in a 150 F oven for approximately 2 hours.  Break the dried cheese up with a fork, then pulverize.  Store in a shaker bottle you can seal between uses in the refrigerator.

Description:
  "Why buy the fake stuff in the green can that has wood fibers in it.  Make your own zesty flavored cheese."
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 967 Calories; 51g Fat (47.1% calories from fat); 51g Protein; 79g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol; 724mg Sodium.  Exchanges: 1/2 Fruit; 6 Non-Fat Milk; 10 1/2 Fat.

NOTES : Italian food meets fresh made cheese.

NON FAT YOGURT MADE WITH POWDERED MILK

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Instant non fat powdered milk
  3               cups  warm water
  2        tablespoons  plain yogurt -- with active cultures

Blend all the ingredients together well in a blender.  Place in a bowl or the containers you want the final product to be in.

Heat a pan of water large enough to hold your containers to the height of the yogurt mixture in them without getting water in the containers.  Heat the water in the pan to 120 F.

Place your containers in the water and cover the pan with a lid.  If you maintain a temperature of 120 and no higher it will take about 4 hours for your yogurt to set DO NOT STIR OR OTHERWISE DISTURB

Once the yogurt is set refrigerate immediately.

Best if used within 4 weeks.

Description:
  "No yogurt maker?  No Dehydrator?  No whole milk, but you want to make yogurt?  Try this recipe."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 19 Calories; 1g Fat (47.4% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 36mg Sodium.  Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

BUTTERMILK MADE WITH A CULTURE

Categories    :  Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 3/4           cups  water
  1 1/3           cups  powdered milk
     1/2           cup  cultured buttermilk

Mix well 3 ¾ cup water with 1 1/3 cup powdered milk (NOT powdered buttermilk) . Once this is mixed well add ½ cup cultured buttermilk. Then leave the container sitting on the counter overnight. That’s all there is to it. New fresh buttermilk will be waiting on you in the morning. Refrigerate and use as normal. Start to get low, use another ½ cup and repeat the process.

Description:
  "Never run out of buttermilk again"
Yield:
  "1 quart"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 896 Calories; 47g Fat (46.6% calories from fat); 49g Protein; 71g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 789mg Sodium.  Exchanges: 6 Non-Fat Milk; 9 1/2 Fat.

BUTTERMILK MADE WITHOUT HAVING A STARTER

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Water
     1/4           cup  Instant non-fat powdered milk
  1         Tablespoon  Vinegar -- OR Lemon Juice

Mix all ingredients together well.  place in a covered container and let sit until thickened, approximately 18 hours.  Stir until smooth, then place in a jar or other lidded container.

Store in the refrigerator.

Description:
  "Also known as purposefully soured milk"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Other Carbohydrates.

NOTES : Use in any recipe that calls for liquid buttermilk

SWEETENED CONDENSED MILK

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar
     1/2           cup  water
  1 1/8           cups  powdered milk

In a saucepan, combine all the ingredients. Heat ot boiling. Reduce heat and cook until thick about 15 to 20 minutes.

Description:
  "How to make your own using food storage"
Yield:
  "1 1/3 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1295 Calories; 38g Fat (26.3% calories from fat); 38g Protein; 205g Carbohydrate; 0g Dietary Fiber; 140mg Cholesterol; 540mg Sodium.  Exchanges: 4 1/2 Non-Fat Milk; 8 Fat; 10 Other Carbohydrates.