Homestead mailing list

[SJC <indexer AT localnet.com>]

Rob wrote:
> ...A whole cup of cracked wheat sounds like a lot to me but with the 
> 1:2 ratio you could reduce the amount.

Yep, makes good.  And if you have too much for one meal, can be used 
anytime like cooked rice would be.  Was a staple where/when I grew up.  
Most cereal grains are good cooked as Rob outlined, with or without 
seasonings of choice...

Also, with cracked oats or wheat either one, can toast them first, 
either in a flat pan in the oven as something else bakes, or in a hot, 
heavy (cast iron is good if you have it) before cooking, or, if cooked 
till fairly dry and separate grains, can be toasted in a skillet after 
cooking as above, although we did that less often.

Another starch that was common when I was a kid, and I eat sometimes 
still:  starting with flaked or rolled oats or wheat, either one, beat 
an egg well, mix grain with the egg, then saute in a bit of butter until 
the egg is no longer sticky and beginning to brown a little bit, about 5 
minutes will do it.  Then add a bit of water, maybe half as much as you 
have grain, and steam.  Watch so it doesn't stick, stir if needed.  It's 
one of the few things I put a bit of salt to.  Sounds bad but it's 
really good, can be used in place of any other starch. 

To me, these things are in the same category as bean soup, or thicky 
milk,  potato cakes, cornmeal mush......some kind of starch with a 
little bit of protein, a little fat, good to fill up hungry kids and 
field workers, all produced right there, and eaten by the workers who 
put them there....

SusanJane, in Maine