Pumpkin Soup

1/2 pound hot sausage, diced
1/4 cup butter
4 green onions
1 teaspoon dried thyme
30 oz canned pumpkin

1/4 cup maple syrup
5-7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream

Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
Add syrup, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately with a dollop of whip cream or sour cream.

*******You have to puree. . . make sure you do NOT skip this step. I also have tried this with regular sausage, but the hot sausage is so much better.

Dinner Rolls

1 cup margarine
4 cups milk
1 cup sugar (1/2 – ¾ for rolls)
1 tbsp salt
5 eggs
1 tsp vanilla
2 pkg yeast dissolved in ½ cup water
1 ½ cup potato flakes
14 cups flour (about)

Mix margarine in hot milk. Add sugar, salt, eggs, and vanilla. Stir in flakes and 2 or 3 cups flour to make smooth batter. Add dissolved yeast and rest of flour a little at a time and knead to make a soft dough. Let rise until double in bulk. Shape and let rise again on lightly greased baking pan. Bake @ 375 for 12-15 minutes.


***Remember to be gentle with dough for rolls (use your fingertips when kneading.) Keep dough ball soft, not sticky. I cut the circles with the lid to my cooking spray. I also use BREAD flour, but they taste good if you use regular flour too.

This is the recipe I make the most. I can do it by hand because it’s more manageable(or in my bread machine on the dough cycle) and serves my family for dinner (about 1 ½ to 2 dozen rolls). I also use this recipe for making cinnamon rolls.

¼ cup margarine
1 cups milk
1/4 cup sugar
1/4 tbsp salt
2 eggs
1/4 tsp vanilla
1/2 pkg yeast
6 tbsp potato flakes
3 1/2 cups flour

Creamy Corn and Broccoli Chowder

1 tbsp margarine or butter
1 medium onion, chopped (1/2 cup)
3 cups water
1 ¼ cups Betty Crocker Potato Buds mashed potatoes (dry)
2 cups frozen broccoli flowerets
1 ½ cups frozen corn
¼ tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup half and half

Melt margarine in 3-quart saucepan over medium-high heat. Add onion; cook and stir about 3 minutes. Stir in water. Heat to boiling. Stir in potatoes; cook 1 minute, stirring constantly. Stir in broccoli, corn, salt, garlic powder and pepper. Heat to boiling; reduce heat to low. Simmer 10 minutes more), stirring occasionally, until vegetables are tender. Stir in half-and-half. Cook 3 to 4 minutes or until heated through. 4 servings.

Potato and Ham Chowder

1 package (5 oz) Better Crocker scalloped potatoes
1 cup diced, fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 mdium onion, chopped (1/2 cup)
1/8 tsp pepper
2 cups half-and-half
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, and pepper in crock-pot. Cover and cook on low for 7 hours. Mix half-and-half and flour. Gradually stir in half-and-half mixture into chowder until blended. Cover and cook on low for an additional hour, stirring occasionally, unt6il thickened and vegetables are tender.
**I've used au gratin potatoes instead of scalloped.
**I use regular milk if I don't have half-and-half.

Lasagna-Style Casserole

1 lb bulk Italian pork sausage
1 cup tomato pasta sauce

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)

Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.

Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Pumpkin Squares

4 Eggs
1 ¾ cups sugar
1 cup vegetable or canola oil
1 27-ounce can pumpkin
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 recipe Cream Cheese Frosting

Cream Cheese Frosting
1 8 - ounce package cream cheese, softened
¼ cup butter or margarine, softened
2 ½ cups powdered sugar
Hot water, as needed (optional)

Preheat oven to 350 degrees. Beat eggs in a large bowl until light and foamy, beat in sugar and oil. Add pumpkin and stir until well mixed. In a separate bowl sift together flour, baking powder, salt, cinnamon, cloves, and baking soda; add to pumpkin mixture and stir well. Pour into two ungreased 9x13-inch pans or one 13x18-inch sheet cake pan and bake for 20 to 25 minutes. Allow to cool. Beat cream cheese and butter or margarine until very soft. Add powdered sugar and beat on Medium speed until well creamed and fluffy. If frosting is not spreadable, add hot water 1 teaspoon at a time until frosting is soft enough to spread. Frost with Cream Cheese Frosting. Makes 20 squares

**I made half a batch, but soon realized I should have made more. They are delicious and would be wonderful to give to a friend.

IHOP Pumpkin Pancakes

2 eggs

1 1/4 cup buttermilk

4 tbsp butter, milk

3 tbsp canned pumpkin

1/4 cup sugar

1/4 tsp salt

1 1/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp allspice

Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bublling and edges begin to harden. Serve with syrup or whipped cream.

Wendy's Chili

2 pounds ground beef
29 ounces tomato sauce
29 ounces kidney beans (with liquid)
29 ounces pinto beans (with liquid)
1 cup diced onion
½ cup diced green chili (2 chilies) ( I use canned green chilies)
¼ cup diced celery
3 medium tomatoes, chopped (I use crushed tomatoes)
2 tsp cumin powder
3 tbsp chili powder
1 ½ tsp black pepper
2 tsp salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (Makes about 12 servings.)

Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.

Macaroni & Cheese

One of the staples in my basement is Macaroni & Cheese. We prefer the homemade version, but when I'm in a hurry, have a babysitter, or one of the children are cooking I always like to have Kraft on hand. Wal-Mart has Kraft Macaroni and Cheese on sale this week for 50 cents a box. Can you believe it? I was so excited! Of course the checker thought I was a bit crazy (5 kids and a whole lotta Mac) but I am determined to one day have a year's supply of Mac & Cheese.

Guess what we're having for lunch today? Mmm.

Hoecakes

1 cup yellow cornmeal
1 cup flour
2 tbsp sugar
1 tsp baking powder
1 cup milk (buttermilk adds more flavor)
1 beaten egg
1/4 cup melted shortening

Combine dry ingredients, then add milk, egg, and finally melted shortening. Pour small amounts on a griddle that has been treated with a non-stick spray. The Hoecakes may be eaten plain, with syrup, jam, or with a sprinkle of powdered sugar.

Rubio's Fish Tacos

12 Cod or favorite whitefish fillets (1-1/2 oz ea.)

12 Tortillas, corn, as thick/fresh as possible

BATTER:

1 c Flour

1 c Sprite
Garlic powder
pepper to taste

WHITE SAUCE:

1/2 c Mayonaise

1/2 c Yogurt

Oil for deep frying

GARNISH:

Fresh Salsa

1 Head cabbage, green, shredded

1 Lime, cut into wedges

DIRECTIONS +++*

Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the soda and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

Alright, this one isn't food storage, but it is so good. We had it in honor of Cinco de Mayo. I used talapia for the fish this time and it didn't fall apart when I cooked it.

Whole Wheat Muffins

½ cup butter
1 cup brown sugar
1 egg
2 cups whole wheat flour
1 tsp soda
¼ tsp vanilla
1 cup milk
1 cup nuts

Cream butter and brown sugar. Add egg, milk and flour to creamed mixture. Then add soda, vanilla, and nuts. Grease muffin tins. Bake at 425 for 12 to 15 minutes. Makes 1 ½ dozen.

**These are more of a sweet muffin.

Flo's Casserole

1 pound hamburger
1 onion, chopped
½ tsp salt
¼ tsp pepper
1 tsp sugar
2 cans tomato sauce
3 oz cream cheese, softened
1 cup sour cream
6-8 green onions
8 oz egg noodles, cooked
1/2 cup grated cheddar cheese

Cook onion and hamburger together. Add salt, pepper, sugar and tomato sauce. Cover and cook slowly for 15-20 minutes. Chop green onions and mix with cream cheese and sour cream. Layer noodles, onion mix and meat. Repeat. Sprinkle with cheese and bake for 20 minutes at 350 or until bubbly.

15-Minute Soft Tacos

1 lb sirloin steak or chicken, cut into strips
1 tbsp olive oil
2 cups water
1 cup salsa
1 pkg taco seasoning
2 cups minute rice, uncooked
8 to 12 flour tortillas

Heat oil in skillet. Add meat; cook until lightly browned. Stir in water, salsa and taco seasoning. Heat to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Spoon meat mixture evenly onto tortillas; top with shredded cheese if desired.

**This is one of my Quick meals. I also like to add a can of drained beans (black or pinto) and sometimes corn when I add the rice.

Basic Bread in the Bread Machine

1¼ cups milk
¼ tsp yeast dissolved in water
3 ½ cups flour
1 ½ tbsp shortening
1 ½ tbsp sugar
½ tbsp salt

Place in bread machine in order established by manufacturer.

*I like to use the dough selection. After dough rises place in bread pan, let rise and bake.

Green Chile Chicken Enchiladas

1 lb cooked chicken breast (or canned)
8 oz cream cheese
1 can (4.5 oz) green chiles
1 package flour tortillas
1 can (10 oz) Green chile enchilada sauce (recipe calls for 2, but I'm stingy)
3/4 cup shredded cheddar cheese

Cook chicken; add cream cheese and chiles and stir until blended and cheese is melted. Spoon filling onto tortillas; roll up and place seam side down in 9 x 13 dish that has been lightly greased. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake at 400 for 15 to 20 minutes or until hot and cheese is melted.

I serve with refried beans and Spanish rice.

Split Pea Soup

3 quarts water
1 pound pork sausage, ham, or bacon
1 pound split peas (2 ¼ cups)
1 cup diced celery
1 cup diced potato
1 cup minced onion
1 grated carrot
salt and pepper to taste

Cook split peas in 2 quarts water of 15 minutes. Pour off water. Cook peas in 3 quarts water to which has been added 2 teaspoons salt and the meat. Cook until meat is well done. Add vegetables. Simmer until peas are soft.

I make mine with leftover ham. I also use lots of vegetables so that the soup is chunky.
Mmmm good :)

Sour Cream and Cherry Cake

1 sour cream cake mix
1 cup sour cream
¼ cup water
3 eggs
1 can cherry pie filling
Frosting (1 ½ c powder sugar 2 tbsp milk)

Mix cake mix, water, sour cream, and eggs. Spread in greased jellyroll pan, dot batter with cherry pie filling. Cook 25 – 30 minutes at 350. Drizzle with warm frosting.

I can't find sour cream cake mix in New England, but white or yellow cake mixes work okay. The cake rises between the dallops of pie filling. So moist, I can eat the whole pan.

Food Snobs

Yesterday we had some pears with our dinner, and UGH! they were terrible. Some were hard as rocks and the syrup was awful.

Of course, they were from the store. I didn't realize it would be so difficult to go from the home canned stuff to the store bought. Fortunately, we still have pears that I bottled this fall to get us through the next few months. I think it might be time to start rationing them.

The pear recipe will come later.

Four-in-One Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 flour
1 tsp soda
1/2 tsp salt
3 cups oatmeal, uncooked

Combine together shortening, sugars, eggs, and vanilla. Add flour, soda, and salt; blend well. Stir in oatmeal. Bake at 350 for 12 to 15 minutes. Cool about two minutes; then remove from cookie sheet.

Variations: add 1 cups raisins, 1 cup salted peanuts, 6 oz chocolate chips, 6 oz butterscotch pieces, or 1 cup shredded coconut.

This is the new chocolate chip cookie recipe I use. I love this cookbook and you can buy it from the Church Distribution.

Applesauce Jello

2 packages (3 oz each) raspberry gelatin or favorite flavor
2 cups boiling water
1 cup cold water

23 ounces unsweetened applesauce

Dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 9 x 13 pan that has been lightly sprayed with nonstick cooking spray. Refrigerate for 8 hours or overnight.

Hamburger Cabbage Casserole

1 pound hamburger
1 large onion, chopped
½ cup uncooked instant rice
½ tsp salt
½ tsp pepper (I use 1/4 tsp so it's not so "spicy")
1 can tomato soup
¼ cup water
4 cups coleslaw mix or shredded cabbage

Cook hamburger and onion until meat is brown. Stir in rice, salt, pepper, soup, and water. Place cabbage in ungreased 2-quart dish. Spoon beef mixture over cabbage. Cover and bake about 45 minutes or until hot and bubbly.

**We had this for dinner last night. When cooking, the cabbage becomes much smaller due to the water content. The cabbage does not have a strong flavor and I'm able to get most of my family to eat this by not telling them that there's cabbage at the bottom. I serve it with mashed potatoes (cannery).

Taco Pie

1 lb hamburger
1 onion, chopped
1 can cream of chicken soup
1 can tomato soup
1 can enchilada sauce
1 can kidney beans, drained
1 can olives, sliced and drained
1 can green chilies
6-12 corn tortillas cut in strips
¼ cup cheddar cheese

Brown hamburger and onion. In another pan warm soups, enchilada sauce, and beans. Combine meat and soups. In a 9 x 13 pan layer sauce, tortillas, cheese, olives, and green chilies. Repeat. Bake at 350 for 30 minutes.

I've started making this in the crockpot. Combine ingredients and gently stir to mix tortillas in. Cook at low all day and add cheese the last 15 minutes.

Serve with cornbread, and mexican rice. Sorry, still trying to find recipes for those that I like.

Marci's Chicken with Rice

1 cup rice
1 can French onion soup
1 (14 ½ oz) chicken broth
1/4 stick or less margarine, melted
3-4 chicken breasts, cooked and cubed.

Combine and cook covered at 400 for 50-60 minutes.

Cinnamon Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding
¾ cup water
¾ cup oil
4 eggs
1 tsp butter extract
1 tsp vanilla extract
½ cup brown sugar
3 tsp cinnamon
Frosting

Mix first 7 ingredients all together; pour half into a greased and floured bundt pan. Mix brown sugar and cinnamon; put on top of batter. Pour rest of batter on top and bake at 350 for 40 minutes. Cool and glaze.

Yes, I do store cake mixes, pudding, frosting, and sugars. Food storage is more than wheat, rice, and beans to me.

Bow Ties with Chicken & Peas

8 oz Bowtie pasta
2 Cups Chicken, cooked and diced
10 oz peas
1 can cream of chicken soup
1/2 cup milk
1/2 tsp Rosemary or Thyme
1/4 tsp pepper
1/2 cup grated Parmasan Cheese

Mix together and Bake at 425 for 15 minutes or until heated through and cheese is lightly browned.

White Chili

3 Chicken Breasts
1 Onion (or dry onion flakes)
1 can Green chiles
1/2 tsp garlic
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp red pepper, crushed
4 cups Chicken bouillon (or more if you drain beans and corn)
3 cans (15 oz each) Great White Northern Beans, drained
1 can Garbanzo Beans, drained
1 can corn

Combine all ingredients and bring to boil. Simmer for at least 30 minutes. Garnish with grated cheese and sour cream.

The flavors will be better the second day, but you will most likely need to add water again.

How this was started

I have tried to create a food storage at home, and many days I feel like I'm doing pretty good, but lately I've heard many things that have reinforced the importance of food storage to me. There is a shortage of rice, the church does not have white wheat available, the cost of food is increasing, the size of my family has increased, and the economy is getting worse. These things have prompted me to look at my food storage again and start using it more often.

The recipes in this blog will use ingredients from my food storage. I have tried the recipes and I like them enough to make it again.

Enjoy!