Teaching Choral Concepts

Review

     Just Add Water has long been recognized as an excellent source for delicious, easily prepared recipes which use dehydrated foods. Its long-term popularity continues because it utilizes foods and recipes that families really like to eat, and because it adapts dehydrated food components into familiar and well-liked basic family meals. It's brief and concise, but it tells homemakers the essential information they need. 

Chapter One explains the characteristics and advantages of dehydrated foods, focusing on their economy, lower weight, easier storage and longer shelf life. It is followed by a valuable chapter telling how to plan a year-long food storage program, complete with detailed planning charts and inventory guidelines. A third chapter gives suggestions for using dehydrated foods effectively, with lots of general and specific hints of real value. 

And then come the recipes--fifteen chapters of them. They tell how to prepare fruits, vegetables, meat substitutes and main dishes. They cover multi-purpose foods, salads and soups. They focus on satisfying the sweet tooth with honey dishes, a wide variety of desserts, cakes, and cookies. And they cover cereals, breads, rolls, biscuits, and even yeast items such as sour-dough starter. A chapter even gives recipes for making soaps. A useful final chapter lists numerous sources for further information. 

Few books provide so much useable information so concisely as Just Add Water. Marketers of dehydrated food storage units have included tens of thousands of them in their preparedness kits. Manufacturers of home food dehydrators have included thousands of copies with the machines they've shipped. Bookstores have found the book to be in continual demand. It's a book that rightfully deserves a place on every homemaker's bookshelf and belongs in every kitchen. 

Table of Contents

I. Dehydrated Foods, 7
Differences Between "Dehydrated" and "Dried" Foods; Dehydrated Food More Economical than Canned Food; Lower Weight and Easier Storage of Dehydrated Foods; Packaging of Dehydrated Foods; Storage Life of Dehydrated Foods; Taste and Texture of Dehydrated Foods

II. How to Plan a Storage Program, 12
The Goal: A Balanced Supply for a Year; A New Approach; Importance of Proper Attitude; Planning with the Weekly Food Chart; Two Suggested Storage Plans Using Dehydrated Foods; Estimating Annual Needs; Running Inventory; Storing Water, Storage of Non-food Items

III. Suggestions for Effective Use of Dehydrated Foods, 21
General Hints; Fruits and Vegetables; Dry Milk; Eggs; Honey; Guide to Recipes

IV. Recipes: Fruits, 26
Applesauce; Apricots; Date Nuggets; Fruit Galaxy; Peaches; Pears; Stewed Prunes; Freeze-Dried Fruits

V. Recipes: Vegetables, 29
Basic Reconstitution Recipe for DH Vegetables; Diced Beets; Cooked Cabbage; DH Diced Carrots; Sliced Carrots; DH Celery; DH Sweet Corn; DH Green Peppers; Sliced Celery; Green Beans; Onions; DH Peas; Diced Potatoes; Scalloped Potatoes; Potato Shred; DH Spinach; Tomato Sauce, Paste, Juice or Soup; Yams; Yam and Apple Dish

VI. Recipes: Meat Substitutes, 35
Basic Reconstitution Recipes; Beef Flavored Dices, Beef Flavored Granules, Burger Granules, Chicken Flavored Dices; Beef Flavored Granules or Burger Granules; Meat Loaf; Spaghetti Sauce; Tacos; Chicken Dices; Chicken Granules; Chicken Sandwich Spread; Ham Dices; Ham Granules; Ham Sandwich Spread; Bacon Bits

VII. Recipes: Main Dishes, 39
Baked Beans; Beef and Dumplin's; Beef TVP and Noodle Casserole; Beef TVP Skillet Dish; Beef TVP Stew; Easy Beef TVP Supper; It's Full of Boloney; Cabbage and Frank Pie; "Cheesy" Noodle Ring; Chicken TVP-com Casserole; Chicken TVP-noodle Casserole; Chicken TVP-rice Casserole; Chicken and Rice Ring; Hot Chicken Salad; Chili; Corn-tomato Casserole; Ham TVP-cheese Casserole; Ham TVP-rice Skillet Dish; Scalloped Ham and Potatoes; Meat Loaf; Tamale Pie; Cracked Wheat with Chicken Flavor; Wheat and Corn Casserole; Wheat and Meat Skillet Dish; Wheat Type Spaghetti; Spanish Wheat; Wheat Tamale Pie

VIII. Recipes: Multi-purpose Food, 51
General Information about MPF; Recipes with Multi-purpose Food

IX. Recipes: Salads, 53
Apple Gelatin; Cole Slaw; Carrot and Raisin Salad

X. Recipes: Soups, 55
Bean Chowder; Bean, Pea, or Lentil Soup; Clam or Fish Chowder; Green Pea Soup; Vegetable Soup

XI. Recipes: Honey, 57
Honey Apple Crisp; Honey-date Bars; Honey-raisin Cookies; Honey-bread Pudding; Honey-date Rice Pudding; Honey Sandwich Fillings

XII. Recipes: Desserts, 60
Basic Reconstitution Recipe for Using Gelatin Dessert; Fruit Gelatin; Apple Brown Betty; Apple Crisp; Applets (candy); Peach Cobbler; Baked Custard; Fruit Tapioca; Rice-apricot Custard; Fruit Crumble; Fruit Scones; Apple Pie Filling; Apricot or Peach Pie Filling; Basic Pudding Mixes; Apple Refrigerator Pudding; Upside Down Apricot Pudding; Caramel-date Pudding; Low Calorie Topping

XIII. Recipes: Cakes, 68
Applesauce or Date Cake; Fruited Spice Cake; Fruit Upside Down Cake; Scripture Cake

XIV. Recipes: Cookies, 70
Apple Cookies; Apple-oatmeal Cookies; Chocolate Chip "Oaty" Cookies; Date Pinwheels; Filled Bar Cookies; Date Filling; Date-apricot Filling; Prune-orange Filling; Galaxy Shortbread; Peanut Butter Cookies; Snickerdoodle Cookies

XV. Recipes: Cereals, 75
Corn Meal Mush;MPF Porridge; Wheaty Oatmeal; Cracked Wheat Cereal; Whole Wheat Cereal; Whole Wheat Cereal (in a Thermos)

XVI. Recipes: Breads, Rolls, & Biscuits, 77
No Yeast Whole Wheat Bread; Whole Wheat Bread; Wheat Bread; White Bread; Apricot Bread; Corn Bread or Muffins; Date-nut Bread; Peach or Apricot Nut Bread; Pumpkin Bread; Quick & Easy Nut Bread; Spoon Bread; Spoon Corn Bread; MPF Biscuits; Home-made Biscuit Mix; Corn MPF Griddle Cakes; Nut-wheat Coffee Cake; Apple or Date Muffins; Potato Doughnuts; Cornmeal Raised Rolls; Potato Rolls; Easy popovers; Waffles; Homemade Noodles

XVII. Recipes: Yeast, 87
Sourdough Starter; Everlasting Yeast; Dry Yeast

XVIII. Recipes: Soap, 89
Grandmother's Homemade Soap; Homemade Soap; Laundry Soap; Tips to Follow when Making Soap

XIX. Suggested Sources for Further Information, 91

TABLE OF CHARTS
1. Dehydrated Goods Compared with Canned Foods, 8
2. Commonly Available Dehydrated Foods, 9
3. Approximate Shelf Life for Typical Dehydrated Foods and Related Items, 11
4. Weekly Food Chart, 15
5. A Suggested Food Storage Plan Using Dehydrated Foods-- No.1, 16
6. A Suggested Food Storage Plan Using Dehydrated Foods-- No.2, 16
7. Average Annual Food Consumption, 17
8. Running Inventory Example, 17
9. Suggested Non-food Preparedness Items, 19
10. Small Quantity Guide for Mixing Milk, 22
11. Equivalents: Shell Eggs and Dried Eggs, 23
12. Abbreviation Key, 24
13. Ingredients Needed for Recipes in this Book, 25

Order Information