April 2014 - Recipe - Apple Crisp

Another recipe from the Stake Auxiliary Training

This one is kid approved - especially if you add in ice cream!

Apple Crisp    

                                                         

           3 1/3 cups dry apple slices                                  5 c water

           4 Tbsp. Cornstarch                                             1 1/3 c sugar

           1/2 tsp. salt                                                      4 tsp. lemon juice (optional)

           1 tsp. cinnamon                                                 1/2 tsp. nutmeg

           Mix all dry together, add water, boil, stirring occasionally, pour into greased 9 x 13 pan.

           2/3 c flour                                                         1/2 c. butter

           1/2 tsp. salt                                                      2/3 cup rolled oats or oatmeal

           4 Tbsp. Sugar                                                   

           Mix together & spread over filling. Bake at 375 degrees for 25 minutes or until crisp

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Apri 2014 - Recipe Beef Brisket Stew with Cauliflower

Here is a recipe from BePrepared.com to use with the Freeze dried Beef Brisket and Cauliflower on a recent group buy.

Enjoy

Beef Brisket Stew with Cauliflower

2 cups Beef Brisket* (Freeze dried from Emergency Essentials)
1 cup Onion, chopped*
1 cup Celery, chopped*
2 cups Potato, diced*
1 cup Cauliflower*
2 cloves garlic, minced
2 bay leaves
2 cups Beef Broth*
1 1/4 cup Water
2 Tbsp Olive Oil
salt and pepper

Saute onion in a large pot (in olive oil) until soft and somewhat translucent.  Add garlic and let brown for a few minutes.
Add meat, carrots, celery, potatoes, bay leaves, salt and pepper.  Let cook for 10 minutes.  Add beef broth and 1 cup water.  Bring up to a boil and then lower to med-low heat.
Cover, and let simmer for 15 minutes.  Add 2 tsp flour to 1/4 cup warm water and mix well.  Pour into stew while stirring.  This will help thicken the sauce.
Simmer uncovered for 5 minutes or until sauce thickens.  Remove bay leaves.  Season with salt and pepper to taste.

*Food Storage products sold at BePrepared.com (Emergency Essentials)

Feb 2014 - Recipe - Delicious Chicken Tortilla Soup Recipe

This recipe comes from Patty's daughter-in-law and is one of my favorite food storage recipes.  It's quick and easy and perfect for a cool evening.  In fact I think I'll make some right now!

My trial - this was delicious, I think I could eat it everyday!

Chicken Tortilla Recipe

2 cups bouillon (or 2 cups water)
1 cup salsa (you can change the flavor of the soup by using different flavors of salsa - I used mango salsa)
1 cup canned chicken
1 can canned black beans
1 can corn
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
2 tbsp chopped cilantro

Put all ingredients in a a pot.  Cook for 20-25 minutes.  Serve with grated cheese, tortilla chips, quesadillas, sour cream . . .

I didn't drain the corn or beans because I like to have the juice in it.

Tiffanie W

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Raspberry Jam from Green Tomatoes

Here's a fun one for you.  And I have it on good authority that is yummy.

5 C chopped green tomatoes (don't peel)

5 C sugar

1/4 C lemon juice

 

Mix together and boil for 5 minutes stirring often.  Remove from heat and add:

 

1 pkg. (10 ounces) frozen raspberries

This step is optional.  If you do add the raspberries, boil for an additional 2 minutes.

 

Then add 1 pkg. raspberry jello and stir until dissolved.

 

Pour into glass containers and process for 5 minutes.

 

This jam is runny until you put it in the frig.

Graham Crackers and Whole Wheat Bread

Ever since we had that opportunity to buy wheat I've had wheat on the brain.  I've wanted to share some more "cooking with wheat" ideas.  Today I finally had the chance and I tried out two recipes.  Actually tried out one and made one I've made before.

Part Wheat Bread and Graham Crackers

The Graham Crackers were a new experience and actually turned out quite yummy.  Here's the recipe.

2cups whole wheat flour (I used hard red wheat because that is what I found first)
1 cup oat flour (I ground rolled oats in my wheat grinder, another first for me)
2/3 cups + 2 Tbsp sugar
1 tsp baking soda
2/3 cup butter
2 Tbsp honey
2 Tbsp milk

Sift flours, sugar and soda.  Melt butter with honey and milk and stir into dry ingredients.  Chill for at least 1/2 an hour.  Roll out to about 1/4 in thick.  I rolled it between two silicon pads, it's crumbly and sticky.  The first batch I cut into squares and then they melted together on the pan.  The second batch I just rolled out big rectangles and put them on a greased cookie sheet. Bake at 350 F for 10 minutes.  Cut while they were still hot before they get too crunchy.   They are good plain but delicious in an ice cream sandwich.

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The dough is kind of crumbly and stick, but it tastes good!

Rolling out between two papers or silicon pads really helps

As I'm not going for pinterest pretty here, I found just rolling a big rectangle and cutting while it's hot easier than making individual crackers.

Poking with a fork might have made them more "graham crackery" looking

This was delicious, crispy crackers and ice cream.

Part Whole Wheat Bread

2 cups warm water
1 Tbsp.yeast
1 Tbsp. dough enhancer
1 1/2 tsp salt
2 Tbsp honey
2 Tbsp oil
4 cups wheat flour
2 cups white flour

Heat your oven to 160 degrees and then turn it off.
Mix all ingredients together, knead (or mix) until the dough is elastic, around 5 minutes.  Divide into 2 loaves and put in greased bread pans.  Raise in warm oven for 25 minutes.  Bake for 30 minutes at 350 F.

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Add honey butter for the perfect snack

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Biscuits with Soda Pop

Here's a camping post for you  . . . AND a food storage recipe.

Biscuits and gravy are a given when my Dad is making breakfast, he's always loved them so I wasn't surprised when the last time we visited he made a big 'ole "heart - attack" breakfast.  Don't get me wrong I love a good breakfast we just don't have them very often because of the whole "I don't want to die young"ish" or in a painful matter" thing.

My dad loves to cook in a Dutch oven and recently while teaching a class to a bunch of scouts he learned a new way to make biscuits and he tried it out on us.

Surprisingly this recipe actually made them healthier.

Ingredients
Self rising flour
cream soda

That's it.

He mixed the soda in until he had the consistency he wanted rolled them out, cut out biscuits and baked them (in the oven this time).

They were actually quite cook, not as flaky as usual but not greasy either which was nice.

When I got home I did a google search to see if I could find a bit more information and I found that most recipes use a bit of shortening or oil too, which would make it flakier but I thought they were fine with out it.

If you're nervous about trying something without a recipe you can try this.  (It uses flour and baking powder as a substitute for self rising flour but if that is something you store feel free to replace the flour and baking powder with 3 cups of self rising flour).

Biscuits with Soda Pop

3 cups flour
3/8 cup oil (optional)
one can soda; ginger ale, sprite, etc. but not diet
3 Tbsp baking powder

Preheat oven to 400F, mix all ingredients, you may need a bit more flour if it's too sticky.  Roll out to about 1/2 inch think and cut into biscuits. 

Bake for 17 to 20 minutes.


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Have you used the diced broccoli yet?

Hey, this is Jennie D. from the Regal Country ward again. Did you buy the diced broccoli this month?  I got 2 cans of it. So what the heck do you do with diced dehydrated broccoli you ask? Well, how about some Chicken Divan. Okey Dokey. Let's see how the diced dehydrated broccoli does. 

First put 2/3 cup of broccoli in a bowl and boil 2 cups of water.

Add the boiling water to the broccoli.

Cover the bowl and let it sit for 5-10 minutes. While you wait for that, get your chicken ready and get your sauce ready.  Oh, and preheat your oven. 

When the broccoli is rehydrated, drain the water out.

Put it in a baking dish and add the layers of ingredients.

  The broccoli tasted like broccoli. Imagine that! It turned out pretty good for a casserole. Most of us enjoyed it. Some of us (the littler people at my house) are not broccoli enthusiasts.

But if broccoli was needed, especially in casserole form, I would recommend having diced dehydrated broccoli in food storage.

Here's the recipe using diced broccoli from Provident Pantry

Chicken Divan

2/3 cup diced broccoli; add 2 cups boiling water and allow to stand, covered, 5-10 minutes

2 chicken breasts, cooked, shredded or cubed

1/2 can Cream of Mushroom soup

1/2 can Cream of Chicken soup

1/2 cup plain Greek yogurt

1 Tbls Lemon juice

1/4 tsp curry powder

Cheese to top

3/4 cup bread crumbs

In an 8x8 in. baking dish, layer broccoli and chicken.  Mix the soups, yogurt, lemon juice and curry powder.  Add over the top of chicken.  Put shredded cheese on top and then sprinkle bread crumbs over the cheese.

Bake at 300 degrees for 30-40 minutes.