BREAKFAST CEREAL

 

Use wheat either whole or cracked with raisins, dates, honey, or brown sugar. It can be served with cold milk. One cup of wheat makes 4 to 6 servings. Cook enough whole wheat to last a week. It may be tightly covered and stored in the refrigerator up to two weeks.

Pressure Cooker Method

I like this way the best.

1 cup whole wheat  2 cups boiling water

1/2 tsp. salt

 

Bring up to pressure at 15 lbs until the weight starts jiggling. Turn off the heat. Depending on the ambient temperature leave overnight on the stove, if the room is cool you can put the pressure cooker into a thickly newsprint lined ice chest. The newsprint is to protect the ice chest from the heat. This trick mimics the hay or straw box cooker in days of yore [that translates to “the good old days of your grandparents”].

 

Thermos Method

1 cup whole wheat  2 cups boiling water

1/2 tsp. salt

 

Place in quart-size thermos; screw top lightly. Leave overnight.

 

Gas Range Method

1 cup whole wheat  2 cups boiling water

1/2 tsp. salt

 

Place ingredients in a pan over the pilot light all night.

 

Crock Pot Method

1 cup whole wheat  2 1/2 cups water

1/2 tsp. salt

Cook 6 to eight hours or overnight on low.

 

Cracked Wheat Method

1 cup cracked wheat    2 1/2 cups water

1/2 tsp. salt

Bring to a boil. Cook covered on low for 10 to 20 minutes.

You do have to prepare by planning ahead. By doing this you will not only survive but THRIVE.