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THE HANDBOOKS ARE NO LONGER AVAILABLE. I WILL BE PUTTING UP MANY MORE OF THE RECIPES FROM THE HANDBOOKS.
EVERYTHING IS FREE. COPY AND PASTE THEM & MAKE YOUR OWN HANDBOOK.


PLEASE ENJOY THE FREE

RECIPES THAT ARE FROM THE

MARY'S HOMESTEAD HANDBOOKS

ON THIS LINK.

BE SURE AND SCROLL DOWN TO THE BOTTOM.

EMAIL US IF  YOU HAVE QUESTIONS.

 




 

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GRAINS AND RECIPES FOR BAKED GOODS

THIS RECIPES GIVES YOU GUIDELINES AND SUGGESTIONS FOR GRAINS, SOURDOUGH, CEREAL FROM THE GRINDER, PANCAKES, GRIDDLE CAKES, COOKIES, DOUGHNUTS, PIE RECIPES, BAKING SUBSTITUTION CHARTS AND MUCH  MORE. ALL THE HANDBOOKS HAVE MANY PICTURES AND  BEAUTIFUL CLIPART.

HERE ARE SOME TIPS AND RECIPES FROM THE GRAINS HANDBOOK
SUGGESTIONS FOR GRANS: barley, bulger, cracked wheat, buckwheat, couscous,  and cornmeal and much more.


THE CEREAL FAMILY
Cereals contain many vitamins and minerals. The whole grain cereal-those that have part of the bran or the outer husk are roughage  foods. Cereals mostly are eaten for breakfast.

DUTCH APPLE OATMEAL

1 1/4 ROLLED OATS,  1 1/4 CUP WATER,  1-2 APPLES, CHOPPED,  1 1/2 CUP MILK,  1/4 TSP SALT,  VANILLA, CINNAMON
Place oats, milk, water and salt in a sauce pan and let stand 10 minutes. Bring to boil, reduce heat and simmer 10-15 minutes until oatmeal is thick and creamy. Stir in apples and honey, vanilla, and cinnamon.

There is recpes for sourdough  french bread,  sourdough biscuits, directions to change any recipe to sourdough and much more. This would be important to have the skill of knowing how to make sourdough bread if there was a time that there was no yeast. It is always good to have some homesteading skills  and it is fun while you are learning.


 





 

 

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PLEASE ENJOY MORE RECIPES FROM THE

GRAINS & RECIPES FOR BAKED GOODS HANDBOOK.

POLENTA

4 cups boiling water, 1 1/2 cups polenta, 1 tsp salt

Bring the water to the boil, add the salt and stir in the polenta. Cook & stir until the mixture is thick. It takes about 20 minutes. Be sure to keep stirring and do not burn.

I am Italian. Here is some of my favorite ways to eat polenta.

FIRST: Polenta with cream,

SECOND: Polenta with good Italian Parmesan  cheese.

THIRD: Polenta with a excellent Italian Spagetti Sauce iwth Parmesan Cheese.

You might not want to eat all 3 dishes at one meal. If you are a polenta lover you could have the first course of polenta with butter and the cheese & the 2nd course of the spagetti . This is for one meal.

Polenta is good for breakfast also. It is also delicious with any kind of milk, 2%  or whole milk.

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BROCCOLI  POLENTA

1 cup of cheddar  cheese
1 can (10.75 ounces) of Cream of Celery Soup,  1 cup water, salt & pepper to taste

POLENTA INGREDIENTS

3 cups  water, 1 tsp salt, 1 cup yellow cornmeal, 1 pound of fresh broccoli  florets, from your garden or farmers market, ( or use one pound of frozen  broccoli florets.

RECIPE PREPARATIONS

Whisk soup and water in a small saucepan until blended. Add the cheese, salt and pepper. Cook over medium heat, stirring occasionally, until cheese melts.

POLENTA PREPARATIONS

Bring water and salt to a boil in a medium saucepan over medium heat. Gradually sprinkle in the cornmeal, whisking constantly to prevent lumps. Gently boil, stirring constantly with a wooden spoon, until the mixture is thick but still pourable, 15-20 minutes.
Meanwhile cook the broccoli.  To serve , spoon polenta on the plates. Add the broccoli and spoon the sauce over the polenta.
Serve with parmesan cheese to your taste on top.




POLENTA TRIANGLES RECIPE

4 cups milk, 1 cup water, 1/ 1/2 cups yellow corn meal, 1/2 cups grated parmesan cheese,  1/2 cup of a Italian Blend Cheese, 3 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh rosemary

Coat a 15 x 1/2 x 10  1/2  baking pan with non-stick spray.

Heat the milk, water & salt and pepper to your taste, in a large saucepan over mecium heat until it is simmering.  Whisk in the cornmeal. Cook constanly , 3 minutes or until it is thick and smooth. Remove from heat, stir in the Parmesan  cheese & the herbs. Pour into the baking pan, spreading evenly. Cool, cover and refrigerate for 30 minutes or until firm.


To serve: Heat the broiler. Cut the polenta into 6 rows & then cut into rectangles and then cut each one into  2 triangles. Boil 3 inches from the heat source for 5-6 minutes until it is brown.

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POLENTA TART WITH RED FIG TOMATOES AND PARMESAN CHEESE

SERVES 4 TO 6

1 1/2 cups finely ground dry polenta ( cornmeal), 2 cups water, 1/4 teaspoon salt, 1/2 cup grated Romano or Parmesan cheese, 3 ounces cheddar cheese, 2 cups Red Fig tomatoes ( or any sliced cherry tomatoes), 1/ 4 cup thinly sliced small onions, 1/4 cup  chopped fresh basil leaves, 1 tablespoon extra virgin olive  oil.

Preheat the oven to 375 F. Oil a 10-inch baking pan with olive oil cooking spray and set aside.

Combine the polenta with water in a sauce pan. Bring to a boil, then reduce the heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes. Transfer the polenta to the prepared tart pan. Spread it evenly over the bottom and up the sides of the pan. Bake until dry and crisp on edges, about 30 minutes.

Remove from the oven and spread a thin layer of the Parmesan or Romano cheese over the crust.  Arrange the tomatoes and onions on top of the cheese. Return to the oven for 5-10 minutes longer, until the cheese is softened and the tomatoes are heated through. Before serving, remove the tart from the tart pan and sprinkle the top with basil and a drizzle of olive oil.

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CORN BREAD RECIPES

MARY'S CORNBREAD

1 cup all purpose flour,  1 cup corn meal, 1/4 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt,  2 eggs, 1 cup milk, 1/4 cup extra virgin olive oil

Mix the corn meal, flour, corn meal, sugar. salt, & the baking powder together. Beat the 2 eggs in a small bowl, & add the eggs & the milk into the dry ingredients and mix well.  Add 1/4 extra virgin olive oil and mix well.

Pour into a baking pan and bake  at 425 F. for 20-25 minutes.

OPTION: This recipe can be made into muffins.  Fill the muffin tins 2/3  full.  Bake 18-20 minutes. This will make about 6-8 muffins.

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CORN MEAL MIX  AND MORE RECIPES

CORNMEAL MIX

8 1/2 cups flour, 3 cups cornmeal, 1/2 cups baking powder, 3 cups powdered milk, 3 cups shortening, 2 teaspoons salt,

Sift the dry ingredients together. Cut the shortening till it is well blended. Mix together.

 Place in a tightly closed container.

CORN BREAD FROM CORN MEAL MIX

1/ 1/3 CUPS MILK,  2 EGGS BEATEN, 4 1/2 CORNMEAL MIX

Stir till moistened. Bake at 425 F. for 25 minutes.

CORN MEAL SUGARED MUFFINS FROM MIX

2 CUPS CORNMEAL MIX, 1 EGG BEATEN, 1/2 CUP MILK

Combne  the ingredients. Stir to moisten. Bake in muffin tins 15-20 minutes at 425 F.
Dip top of hot muffins in 1/4 cup melted butter, then in 1/4 cup sugar and 1/2 teaspoon cinnamon mixture.