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Cooked beans

RUSSIA ST. PETERSBURG MISSION COOKBOOK

RUSSIA SAMARA MISSION COOKBOOK

BASICS TO HAVE ON HAND:

Flour, sugar, oil, beans, rice, oats, lentils, pasta, noodles, canned vegetables, canned tomatoes, juice, fruits, cocoa, soda, baking powder, vitamins

SEASONING/SPICES:

Salt, pepper, parsley, chili powder, cumin, garlic, basil, paprika, cayenne, soy sauce, vinegar, bouillon, cinnamon, vanilla, thyme, bay leaves

PERISHABLE ITEMS TO HAVE ON HAND:

Potatoes, cheese, fresh fruit, meat (buy good meat and cook well), onions, bread, fresh vegetables, eggs, milk, yogurt, butter

HANDLING OF FOOD WARNING:

Be careful of meat you eat. Cook thoroughly. Eat safe dairy products. Do not eat raw fish of any kind. Drink only filtered water. Soak all fruits and vegetables for 1 min in solution of 1t. bleach to 1 liter of water. Rinse with filtered water. DO THIS ROUTINELY as ITEMS are PURCHASED. Wash eggs and rinse. Bake dried apricots and raisins on a cookie sheet in low oven for 15 to 20 minutes or boil in water 15 minutes.

PLAN AHEAD

Buy what you need for the week on preparation day

In the morning while studying, cook potatoes, rice, beans or vegetables; refrigerate for later use.

Soak beans the night before, sort dried beans to remove rocks and dirt, wash with filtered water, covered with filtered water, soak overnight. Prepare soup on preparation day; it can last the whole week.

WHILE OUT WORKING

Carry filtered or bottled water with you. Also carry foods such as dried fruit, bread, cheese, carrot sticks, M& Ms as well as hand wipes.

SUBSTITUTIONS

1 t. baking powder = ¼ t. soda plus ½ t. cream of tarter

1 c. oil = ½ lb. (1 cup) butter (add more liquid)

1 c. brown sugar = 1 c. white sugar (with a 1 T. molasses)

1 c. buttermilk = 1 c. kefir, sour cream or 1 c. milk soured with 1 T. lemon juice or vinegar – wait 5 minutes

1 can cream of mushroom soup = 2 c. white sauce made with chicken bouillon and mushrooms

2 T. flour = 1 T. cornstarch

1 oz. baking chocolate = 3 T. cocoa and 1 T. butter

1 pkg. yeast = 1 T. yeast

¾ c. popcorn (grind) = 1 c. cornmeal

EQUIVALENTS

½ teaspoon = 2.5 ml 1 kilogram = 2.2 lbs.

1 T. = 15 ml 3 t. = 1 T.

¼ cup = 57 ml 8 T. = ½ cup

½ cup = 113 ml 1.06 qt. = 1 liter

1 cup = 227 ml 1 pint = 2 cups

1 qt. = 946 ml 1 qt. = 4 cups

35 oz. = 1 liter (1000ml) 16 oz. = 1 lb.

¼ lb. butter = 1/2 cup = 113 grams 1 gallon = 4 qts.

VERY LOW OVEN 250-275 F 120 – 135 C

LOW OVEN 300 – 325 F 150 – 165 C

MODERATE OVEN 350 – 375 F 175 - 190 C

HOT OVEN 400 – 425 F 200 - 220 C

VERY HOT OVEN 450 – 475 F 230 – 245 C

BASICS

BASIC MEDIUM WHITE SAUCE:

Melt 2 T. butter in skillet. Add 2 T. flour, ¼ t. salt and pepper. Stir until smooth. Add 1 c. milk or bouillon cube for each cup of liquid until mixture thickens. Boil 2 minutes. Stir to avoid burning. Use for soups, casseroles and sauces. To make it thick or thin add more butter and flour or less.

CHEESE SAUCE: Add ¼ t. mustard and ½ c. grated cheese and perhaps ½ t. Worcestershire sauce

MUSHROOM SAUCE: Saute 1 c. sliced mushrooms and 1 t. grated onion in butter for 5 minutes before adding flour.

CUCUMBER SAUCE: Add ½ grated or thinly sliced cucumbers and dash to Tabasco. Simmer 10 minutes.

CURRY SAUCE: Saute ½ t. curry 5 min. before adding flour.

EGG SAUCE: Stir in 2 diced hard cooked eggs.

COOKED BEANS

Cooked beans are very nutritious. Purchase any color. Rinse 2 c. beans and put in a pot with filtered water. Bring to boil, turn off. Cover and let sit overnight. Pour off the soaking water. Rinse beans with filtered water. Cover with filtered water and bring to boil. Simmer 3 to 5 hours. Add ch. onion. Make sure there is enough water and heat is low. Can be added to soups or mash them to make refried beans adding butter, salt and pepper and spices to taste or bean sandwiches.