Recipes for milo

I’ve got a local NC farmer who grows milo and is experimenting with having some ground to sell locally. (not your typical NC ag product). He’s looking for some good recipes for using his flour. Got any?

Jenny Wilson
Burlington, North Carolina

I admire your friend for doing something "different". Farmers often have to think outside the box, in order to make a success of their farming in such weird times. I know I did; I raised dairy cows back in the old days. But I made much more money out of 3 acres of market garden than I did with the cows. And it was MUCH less work! My sweet corn didn’t demand milking twice a day, nor tons of hay and small grain be put up each summer to support it.

Milo or grain sorghum can be ground and used as flour in many recipes, as well as being fed to livestock. Here are a few recipes for him:

Milo Biscuits

1 c milo flour
1 c wheat flour
2 tsp baking powder
1/2 tsp salt
2 T sugar
2 well beaten egg yolks
1/2 c butter or margarine
1/2 c milk

Cream butter, egg yolks, sugar and salt. Mix in flours and baking powder. Add milk enough to make a smooth dough that is not sticky. Knead, then roll out onto a floured board to half an inch thick. Cut into rounds and place on a greased baking sheet, just touching. Bale at 350 degrees until golden on top. If you want a soft top, wipe butter on the tops as you take out of the oven.

Milo Brownies

1 1/4 c wheat flour
1/4 c milo four
1 T baking powder
1/2 tsp salt
1/2 c cocoa
3 eggs, beaten
1 1/2 c sugar
1/2 c butter or margarine

Mix dry ingredients, then cut in butter. Add eggs. If it is not moist enough, add a bit of milk. Pour into a greased 8"x8" cake tin and bake for half an hour. You may add chopped nuts if you desire to make these nutty brownies. Sprinkle with powdered sugar if you’d like.

Milo Cookies

1 1/4 c wheat flour
1/4 c milo flour
3/4 tsp baking powder
1/2 tsp salt
3/4 c sugar
1/2 c shortening
1/4 c molasses
1 egg

Mix shortening with sugar and salt. Mix in egg. Then mix in dry ingredients. Add 1/2 c chopped nuts or chocolate chips if you’d like. Drop by teaspoonsful onto a greased cookie sheet. Bake at 350 degrees until bottoms are JUST browning; do not over-bake. — Jackie

Horseradish

I am getting ready to process my horseradish. Can you tell me how much vinegar I put into a pint of processed horseradish?

Jerry Akins
Marysville, California

Put as much vinegar as you like. Generally, I put just enough to cover the grated horseradish, packed down slightly. It’s a personal thing; folks also add sugar, grated beet or a small amount of beet juice to color it red. — Jackie

Canning Brunswick stew

I was wondering what the shelf life for hot seal canning of Brunswick stew is.

Debby Nein
Chesapeake, Virginia

If you are talking about home canned Brunswick stew, which was canned in a pressure canner (the only safe way), the shelf life is about limitless. Years and years will go by and your stew will still taste fresh and wholesome. This is the reason I do so much canning! Once put up your food is right there on the pantry, waiting for you. — Jackie

Banana jam

Hello Jackie, first of all, I want to let you know that I think you are the greatest writer out there when it comes to homesteading stuff; not too many women, or men for that matter, would be able to do what you do. I have been reading your articles ever since I got hooked on Backwoods Home about three years ago and I have been able to read all of them after purchasing the first nine anthologies and every other issue ever since. I was wondering if you have any recipes for banana jam? I didn’t know that you could make banana jam until I saw it for sale on the Lehman’s catalog. Thank you and God bless you and your family.

Rene Gallardo
Harbor Springs, Michigan

Boy, you’ve got me there. I, too, had never heard of banana jam. Any readers out there who can give us a recipe??? — Jackie

Making cheese from dried milk

Hi Jackie-like so many others who write you, I echo their sentiment of sorrow for your untimely loss and even more untimely illness. I eagerly look forward to your updates in each new magazine. But honestly, you left us hanging when you answered the woman who wanted to can dried reconstituted milk by saying she could make cheese with it, and then you don’t tell us how to make cheese with dried milk! I think that would be a most helpful emergency skill to have. Please educate us!

Thank you for sharing your knowledge, and life experiences, with us. All best,

Laura Sodders
Athens, New York

The reason I didn’t give you a recipe for making cheese from dried milk is that my recipes for many things like that are still in our storage building!!! Along with a million other things I find I need about every day. Have heart; David and I are emptying out the building and bringing the boxes home. I hate paying $60 a month to store STUFF!! So I promise I’ll get a recipe in the column very soon. In the mean time, why don’t you read COOKIN’ WITH POWDERED MILK, which is available from Emergency Essentials for $8.50 and includes recipes for making yogurt and cheese (among other things!) from powered milk. The web site is www.BePrepared.com and the address is 653 N 1500 West, Orem, UT 84057 — Jackie

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