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!