BULK BIN COOKING INSTRUCTIONS

BARLEY, Pot Bin #2405
This type of barley, also known as Scotch Barley, is less processed and therefore more nutritious.
Directions: Rinse barley thoroughly. Add 1 cup barley to 3 cups water. Bring to a boil and simmer, covered over low heat for 50-55 minutes.

Black Beans, Bin #2410
Directions: Rinse 1 cup beans. Soak in cold water for 8 hours or bring water and beans to a boil for 2 minutes. Cover and set aside to soak for 1 hour. Then boil for 10 minutes. Stir 1 cup beans into 4 cups fresh boiling water. Simmer covered for 1½ hours. Yields: 2 cups

Buckwheat Kasha
Directions: Mix 1 cup kasha with 1 beaten egg.  Place coated kasha in a skillet on medium heat.  Let dry for 3-4 minutes, stirring occasionally.  Pour 2 cups boiling water over kasha.  Reduce heat to low.  Cover and steam for 10-15 minutes until water is absorbed and kernels are tender.

Bulgar:

Directions: Pour 2 cups boiling water over 1 cup bulghur and let stand until all water is absorbed, about 20-30 minutes.  Use in tabouli or in a casserole.

BUTTERMILK POWDER Bin #2106
Directions: Mix 1 cup Buttermilk Powder into 6 cups cold Water. Stir vigorously for 15-20 seconds, or mix in a blender. Reconstituted Buttermilk is best used in baking.

CEREAL, 3 Grain Bin #2212
Also known as Red River Cereal
Directions: Stir 1 cup Cereal into 4 cups Boiling Water in an uncovered saucepan, and return to boil. Reduce heat to medium. Cook for 20-25 min, stirring frequently. Salt may be added to boiling water, if desired. Serve plain, with added milk, or yogurt. Yields: 4 servings
Ingredients: Cracked wheat, cracked rye, flaxseed.

CEREAL, 7 Grain Bin #2216
Directions: Stir 1 cup Cereal into 4cups Boiling Water in an uncovered saucepan, and return to boil. Reduce heat to medium. Cook for 25-30 min, stirring frequently. Salt may be added to boiling water, if desired. Serve plain, with added milk, or yogurt. Yields: 4 servings
Ingredients: Cracked wheat, cracked rye, cracked triticale, barley grits, corn meal, millet meal, soya grits, flax.

CEREAL, 12 Grain Bin #2220
Directions: Stir 1 cup Cereal into 4 cups Boiling Water in an uncovered saucepan, and return to boil. Reduce heat to medium. Cook for 25-30 min, stirring frequently. Salt may be added to boiling water, if desired. Serve plain, with added milk, or yogurt. Yields: 4 servings
Ingredients: Cracked wheat, cracked rye, barley grits, corn meal, millet meal, sunflower seeds, sesame seeds, flax seeds, durum grits, rolled oats, cracked triticale.

COUSCOUS, Organic Bin #2228
Directions: Pour 1 cup Water into large saucepan, add 1 tsp Salt and bring to a boil. Remove from heat and stir in 1 cup Couscous. Allow to sit for 2 min. Add 2-3 tsp Butter or Olive Oil and heat again over very low heat for 3 min, while stirring with a fork to separate grains. Yields: 3-4 servings.

EPSOM SALT (Magnesium Sulphate) Bin#2935
External Use: For Insect Bites, Minor Sprains and Bruises: Dissolve ½ cup Epsom Salts in 4 cups water and apply as a wet dressing. For Sore Feet dissolve 1 cup Epsom Salts in 8 cups water and soak. For Bath Crystals: Dissolve ½-1 cup Epsom Salts in your bath.
Internal Use: (as a Laxative) 1 tsp in a glass of water before meals or upon retiring. Add Orange or Lemon Juice to taste, if desired.
Caution: Should not be used internally by persons with Kidney ailments, or those experiencing abdominal pain, nausea or vomiting. Frequent use may cause constipation.

FLOUR, Durum Semolina Bin #2030
Directions for Fresh Pasta: Heap 1 cup of flour, and make a well in it. Break 1 egg into the well. Beat the egg with a fork, stirring into the flour from the bottom of the well until the dough in the center is smooth and shiny. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until it is smooth and resilient. If the dough is sticky or extremely pliable, knead more flour into it. Cover the dough with an overturned bowl, and allow to rest for 30 minutes. Roll the dough out very thinly on a lightly floured surface. Cut dough into strips and dry on a rack for 1 hour or until firm. Cook for 3-5 minutes in boiling water. Yields: 2 servings.


GRAVY MIX, Beef Bin #2136
NO MSG OR ANIMAL BY-PRODUCTS
Directions: Add 1 cup Gravy Mix into 8 cups Water. Heat while stirring, until gravy mix is dissolved. Yields: 8 cups Ingredients: Wheat flour, sugar, salt, cornstarch, hydrolyzed plant protein, canola oil, onion powder, caramel colour, beef flavour.

HOT CHOCOLATE POWDER, Deluxe Bin #2738
Directions: Put 4 heaping tsp of hot chocolate powder into a cup, add ¾ cup Boiling Water. Stir, serve and enjoy. Ingredients: Sugar, whey powder, milk powder, cocoa powder, salt, guar gum, milk powder, natural vanilla.

MILK POWDER – Instant Skim Bin #2138
Directions: Stir 1 2/3 cups Milk Powder into 4 ½ cups Water. Mix well. Yields: 1 litre

MILLET, Organic Bin #2268
Directions: Rinse Millet. Add 1 cup Millet into 3 cups Water. Cover pot, bring back to a boil then lower temperature, so that water barely simmers. Cook for 20 min, then let sit for 20 min. Cooks up light and fluffy. Delicious in soups, stir- frys, burgers and casseroles.

MUESLI Bin # 2270
Directions: Stir 1/3 cup Muesli into 1 cup boiling Water. Cook gently for 30-35 min. Add your favourite fruit, milk, or sweetener, as desired. Morning Muesli: Add ½ cup Muesli to 1 ¼ cup Plain Yogurt. Refrigerate overnight. The next morning add your favourite fruit and a touch of honey, if desired. Ingredients: Oats, bran, flax seeds, wheat germ, wheat flakes, rye flakes, sunflower seeds, almonds, apricots, sultana raisins.

OATS – Large Flake, Organic and Non-Organic Bin #2280 & #2284
Directions: Stir 1 cup Oats into 2 cups Boiling Water. Simmer, covered for 20 min, stirring frequently. Salt may be added to water, if desired.

OATS – Quick Cooking, Organic and Non-Organic Bin #2300 & #2292
Directions: Stir 1/3 cup Oats into 1 cup Water. Bring to a boil, stirring frequently for 5 min. Salt may be added to water, if desired.

PANCAKE MIX, Buckwheat Bin #2147
Directions: Mix 1 cup Pancake Mix into 1 cup Water. Stir until well blended. Pour batter onto a hot, lightly oiled griddle. Cook until golden brown. Turn once. If desired, 1 egg may be added, reduce water to ¾ cup. Ingredients: Buckwheat flour, wheat flour, corn flour, soya flour, wheat germ, whey powder, millet flour, sugar, baking powder, sea salt.

PANCAKE MIX, Buttermilk Bin #2148
Directions: Mix 1 cup Pancake Mix into 1 cup Water. Stir until well blended. Pour batter onto a hot, lightly oiled griddle. Cook until golden brown. Turn once. If desired, 1 egg may be added, reduce water to ¾ cup. Ingredients: Buttermilk powder, unbleached wheat flour, corn flour, baking powder, whey powder, salt.

PANCAKE MIX, Five Grain Bin#2146
Directions: Mix and stir until well blended, 1 cup of pancake mix to 1 cup of water. Pour batter on a hot, lightly oiled griddle. Turn when pancake edge is dry. Cook until golden brown. Turn once only. Ingredients: Hard whole wheat flour, soft whole wheat flour, corn flour, whey powder, rye flour, barley flour, dextrose, baking powder, salt.

PASTA - Orzo Bin #7332
Directions: Bring 8 cups Water and 1 tsp Salt to a boil. Gradually add 1 lb (or 454g) Orzo Pasta to water. Bring water back to a full boil. Cook uncovered for 10 min at full boil, until slightly resistant and elastic. Drain. Serve immediately.

PUFF PASTRY Bin #489
Directions: Thaw overnight in a refrigerator or at room temperature for 1-2 hours. Let rise in a warm place up to 1 hour (until double in size). Bake 10-15 minutes in a 350°F (180°C) oven or until golden brown.

QUINOA, Organic Bin #2308
Directions: Rinse Quinoa thoroughly under warm running water. Drain completely. Stir 1 cup Quinoa into ¾ cup Water. Add seasoning to taste and bring to a boil, stirring occasionally. Cover and simmer 7-10 min. Substitute Quinoa instead of rice in your favourite recipes. Yields: 4 servings.

RICE, Arborio Bin #2312
Directions: Rinse Rice in a sieve under cold water. Stir 1 cup rice into 1½ cups boiling water. Cover with tight lid and reduce heat to low setting. Simmer covered for 15 minutes, or until liquid is absorbed. Fluff with fork. Yields: 4 servings

Rice, Basmati Brown Bin #2316
Directions: Rinse rice thoroughly under cold running water. Add 1 cup basmati rice to 2½ cups water. For softer rice, soak for 20 minutes in water. Bring to a boil, stir, cover and simmer very gently for 20-25 minutes. After cooking season lightly according to taste and fork through with a little melted butter or oil.

RICE – Basmati White Bin #2320
Directions: Rinse Rice thoroughly under cold running water. Add 1 cup Rice into 1 ½ cups Water, in a medium saucepan. Bring to a boil, stir, cover and simmer gently for 20-25 min. For softer grain, pre-soak for 20 min. After cooking, season lightly and add melted butter or oil, according to taste.

RICE, Brown, Long Grain Bin #2324
Directions: Rinse Rice thoroughly under cold running water. Add 1 cup Rice into 2-2½ cups boiling water and 1 tsp salt (optional). Cover the pot and lower heat so that water barely simmers. Cook for 45 minutes or until the grain is tender and the liquid absorbed.

RICE, Brown, Short Grain, Organic Bin #2340
Directions: Rinse Rice thoroughly. Add 1 cup Rice into 2-2½ cups boiling water and 1 tsp salt (optional). Cover the pot and lower heat so that water barely simmers. Cook for 45 minutes or until the grain is tender and the liquid absorbed.

RICE, Contessa Bin #2332
Directions: Rinse Rice. Add 1 cup rice to 3 cups boiling water. Bring to a boil and reduce heat to medium. Simmer covered for 30 minutes. Remove from heat and let stand for 15-20 minutes. For added flavour, season with chicken or beef soup base.
Ingredients: Organic rice, pearl barley, wild rice, vegetable flakes.

RICE, Jasmine Organic Bin #2354
Directions: Rinse rice. Stir 1 cup rice, into 1½ cups water or broth, 1 Tbsp butter and salt to taste. Bring to a boil, stir once, reduce heat, cover and simmer for 20 minutes. Remove from heat, let stand covered for 10 minutes. Fluff with fork.

RICE - Parboiled Bin # 2352
Directions: Rinse Rice. Add 1 cup Rice and 1 Tbsp Butter into 2 cups Boiling Water with 1 tsp Salt. Cover with tight lid, lower heat and simmer until all water is absorbed, about 25 min. Immediately place cooked rice in a shallow pan and fluff with fork.

RICE, Red Bin #2362
Directions: Wash 1 cup of red rice. Add red rice to 2 cups boiling water, simmer covered for 35 minutes or until tender, not mushy. Season to taste.

RICE – Sweet Brown Bin #2355
Directions: Rinse rice thoroughly under cold running water. Add 1 cup Rice into 1 ¾ cups Boiling Water with 1 tsp Salt. Stir and cover pot with tight lid. Reduce heat to medium, simmer 35 min, or until liquid is absorbed. As the rice cooks, stir once or twice to prevent grains from sticking. Transfer cooked rice to a strainer and rinse with cold water. Drain the rice well.

RICE, White, Long Grain Bin #2328
Directions: Rinse 1 cup of rice thoroughly. Add rice to 2 cups boiling water with 1 tsp salt (optional). Stir and cover with tight lid. Reduce heat to medium, simmer 15 minutes or until liquid is absorbed. It is best to add butter after rice is cooked. Fluff with fork before serving. Yields: 4 servings

RICE, Wild Bin #2360
Directions: Rinse rice well. Add 1 cup wild rice to 3 cups boiling water. Simmer covered for 5 minutes. Remove from heat and allow to sit covered for 1 hour. Drain excess water, stir rice into 3 cups fresh boiling water. Simmer covered for 25-35 minutes until rice puffs open to reveal white interior. Drain and season to taste.

RICE, Wild & Basmati Bin #2364
Directions: Rinse Rice thoroughly under cold running water. Add 1 cup Rice into 3 cups Boiling Water. Bring back to a boil. Stir and cover pot with tight lid. Simmer gently for 30 minutes. Turn off heat and let stand for 15-20 min.

SOUP BASE, Beef Bin #2152
NO MSG
Directions: Add 1 cup Beef Soup Base into 8 cups Cold Water. Heat while stirring until base is dissolved. Add other ingredients, as desired.
Ingredients: Wheat flour, sugar, salt, hydrolysed plant protein, canola oil, onion powder, caramel.
SOUP BASE, Chicken Bin #2153
NO MSG OR ANIMAL BY-PRODUCTS
Directions: Add 1 cup Chicken Soup Base into 8 cups Cold Water. Heat while stirring until soup base is dissolved. Add other ingredients as desired. Yields: 8 cups
Ingredients: Corn flour, sugar, salt, wheat flour, canola oil, onion powder, herbs, spices.

SOUP Base, Cream of Mushroom Bin #2156
NO MSG OR ANIMAL BY-PRODUCTS
Directions: Mix 1 cup Mushroom Soup Base into 8 cups Cold Water. Heat until boiling and allow to simmer until cooked, stirring occasionally. Yields: 8 cups
Ingredients: Wheat flour, sugar, salt, cornstarch, hydrolyzed plant protein, onion powder, spices, mushrooms, artificial flavour.

SOUP BASE, French Onion Bin #2158
NO MSG
Directions: Add 1 cup French Onion Soup Base into 8 cups Cold Water. Heat while stirring until base is dissolved. Add other ingredients, as desired.
Ingredients: Wheat flour, onion flakes, sugar, salt, hydrolysed plant protein, vegetable oil, onion powder, caramel, natural beef flavour.

SOUP BASE, Vegetarian Bin #2160
NO MSG OR ANIMAL BY-PRODUCTS
Directions: Mix 1 cup Soup Base into 8 cups Cold Water. Heat while stirring, until base is dissolved. Add other ingredients as desired.
Ingredients: Corn meal, sugar, salt, wheat flour, canola oil, onion powder, herbs, spices, caramel colour.

SOUP MIX Bin#2150
Directions: Add 1 cup soup mix to 6 cups water. Bring to a boil for 10 minutes. Simmer covered for 1-1½ hours. Season with salt, soup base or vegetables.
Ingredients: Yellow split peas, pot barley, green split peas, rice pasta, navy beans, baby lima beans, red kidney beans, green lentils, pinto beans, red lentils.

TABOULI MIX Bin #2379
Directions: Mix 1 cup Tabouli Mix with 1 cup Cold Water and 2 Tbsp Olive Oil. Cover and refrigerate until water is absorbed, about 1 hr. Drain any excess water. Serve with your choice of garnishes: black olives, cucumbers, radishes or fresh parsley.
Ingredients: Bulghur, salt, parsley, onion, citric acid, spices, natural lemon flavour.

TEA BISCUIT MIX, Buttermilk Bin # 2180
Directions: Lightly mix 3 1/3 cups Tea Biscuit Mix into 1 cup Water. Let dough rest for 5 min, then roll out to ½” thickness. Cut into 2-3 squares and bake in a pre-heated oven for 10 min at 350° F .
Ingredients: Enriched wheat flour, vegetable oil shortening, vegetable oil, sugar, whey powder, salt, soya flour, dried egg white, baking powder, baking soda.

TEXTURIZED VEGETABLE PROTEIN, Organic (TVP) Bin #2383
Directions: Add 1 cup TVP to 7/8 cup Boiling Water. Stir until water is absorbed. Soak for 10 min. If browning, stir often to avoid sticking. Add recipe seasonings. When forming the mixture into various shapes, be sure to keep your hands wet, to keep mix from sticking.

QUINOA, Organic Bin #2308
Directions: Rinse Quinoa thoroughly under warm running water. Drain completely. Stir 1 cup Quinoa into ¾ cup Water. Add seasoning to taste and bring to a boil, stirring occasionally. Cover and simmer 7-10 min. Substitute Quinoa instead of rice in your favourite recipes. Yields: 4 servings.

WHEY PROTEIN POWDER BIN #2107
Directions: In a blender mix: 1½ cups Water, 1½ Tbsp Whey Powder, 1 Tbsp Honey or Sweetener, 1 Tbsp Flax Oil, Fresh Fruit, as desired. To fortify milk: Add 1½ Tbsp of the above mixture into 1 cup of milk. Or use whey protein powder in your favourite recipe.

ALL PURPOSE SODIUM FREE SEASONING MIX
For use in salad dressings, omlets, tomato sauce and to season vegetables, poultry, fish and red meat.
Combine in a spice jar: ½ tsp cayenne pepper, 1 Tbsp garlic powder, 1 tsp ground basil, 1 tsp thyme, 1 tsp parsley, 1 tsp savoury, 1 tsp mace, 1 tsp onion powder, 1 tsp black pepper and 1 tsp sage.