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Corn Soy Blend (CSB)

General Cooking Tips

  • When mixing CSB with water, be sure the water is cold
  • Cooking time for soups and cereals varies from 2 to 8 minutes depending on the amount you are cooking
  • Always continue stirring while CSB is boiling. Cook until smooth
  • Thickness of soups, cereals, stews and casseroles may be varied by increasing or decreasing the amount of water used
  • Store CSB in a cool, dry place

Suggested Recipes :

1 cup Corn Soy Blend (CSB)
2 cups cold water
8 cups hot water
1 cup sugar, or to taste
1 teaspoon salt

Mix CSB with cold water until smooth and free from all lumps. Stir into hot water; bring to a boil and cook, stirring frequently with a spoon for 5 to 10 minutes. Add salt and sugar during cooking time. Serve hot or cold, with or without additional flavoring.

1 cup CSB
1 cup cold water
2-3 cups hot water
1/2 teaspoon salt
1/2 cup sugar, or to taste (optional)

Mix CSB with 1 cup cold water until smooth and free from lumps. Stir it into the hot water, add salt and sugar (optional), bring to boiling point and cook 5-10 minutes. The mixture thickens as it cools; if it is to be served hot, a total of 3 cups of water is enough, but if it is to be used cold, a total of 4 cups results in a more creamy texture.

Unleavened Dough
4 cups CSB
3 cups water
4 teaspoons salt
4 tablespoons oil, melted butter or other fat
2 tablespoons sugar (optional)

Mix all ingredients together. Allow to rest for 15 to 20 minutes. Turn on to a floured cloth or board and knead thoroughly. Unless kneaded, the dough breaks easily. Form into small portions, by shaping and patting with hands or by rolling out and cutting with a knife or biscuit cutter. Cook on a griddle (dry) or in a skillet with hot fat or oil.

Banana Cake
3 cups CSB
2 teaspoons baking powder
1 cup margarine
1 1/2 cups fine sugar
4 eggs
2 cups mashed, ripe banana

Cream margarine and sugar. Add eggs one at a time and beat. Add CSB and baking powder and beat in. Add mashed banana and stir to mix thoroughly. Pour into greased cake tin and bake at moderate temperature (375°F) for approximately 1 hour. Cool before serving.

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