Category: Recipe of the Week

K.A.F.’s Italian Tomato Bisque This bisque is made from Dried Storage Foods Ingredients 1?2 c dried chopped onions 1 c dried carrot dices 1?2 c dried celery 2 qts water 1 c dried tomato powder 1?2 c dried tomato dices 1?2 T italian seasoning spice blend 1?2 T granulated garlic 1?2 T seasoned salt 3?4 T kosher salt 1?2 T texas pete or any mild hot sauce 1 T balsamic vinegar 1 c heavy cream 1?2 c parmesan cheese Instructions In a 6-quart stock pot, combine the onions, carrots, celery, water, tomato powder, diced tomatoes, Italian seasoning, garlic, salt, and …

Tina M.’s Mashed Potato Soup   28 cups potato flakes 10 cups dry milk 1 1/4 cups chicken bouillon (smash the cubes) 5 teaspoons celery seed (heaping) 2 teaspoons pepper 5 teaspoons parsley (heaping) 5 teaspoons chives (heaping)   Combine all ingredients in a large bowl, blend well.  Store in an airtight container.   Serving instructions: Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water and stir until smooth.  Let soup stand 1-2 minutes to thicken. Useful Recipe and Cooking Links: A Creamy Potato Soup recipe Easy Potato Soup Mashed Potato Flakes Recipe …

KAF’s Five Fruit Bread 1 16 oz. can fruit cocktail 3 c all purpose flour 1/2 tsp nutmeg 1/3 c melted butter 1/4 c toasted slivered almonds 1/2 c sugar 1 1/2 tsp salt 2 eggs, beaten 1 Tblsp grated lemon peel Drain the syrup from fruit into a measuring cup and add enough water to it to make 1 cup. Sift together the flour, sugar, baking powder, salt and nutmeg. Stir syrup into flour mixture along with the eggs, butter, and lemon peel. Stir in fruit and almonds. Pour into greased 9 x 5″ loaf pan. Bake at 350 …

Linda H.’s Quick-n-Easy Red Beans and Rice   2 tbs. olive oil 3/4 c. chopped green pepper (about 1 medium green pepper) 3/4 c. chopped onions (about 1 small onion) 2-3 cloves garlic, minced 1/2 lb. cooked smoked sausage (such as Hillshire Farms), cut into 1/2″ half-rounds 1 can (14.5 oz.) diced tomatoes, undrained 1 can (14.5 oz.) red beans, rinsed and drained 1/4 tsp. dried oregano 2 bay leaves 1/2 tsp. hot red pepper flakes (or to taste) salt and pepper, to taste hot cooked rice   In large saucepan heat olive oil and saute green peppers, onions and garlic …

Mandy’s Dried Fruit Cookies   3/4 C mashed / pureed bananas 1/3 C vegetable oil (the higher the smoke-point the better) 1/8 tsp salt 1/2 C oat bran 1.5 C oatmeal 1.5 C dried fruit in small slices or dice (may be a mix) 1/2 C raw nuts or seeds (may be a mix)   Preheat oven to 350 degrees F. Mix bananas, oil & salt together first. Work in bran, then oatmeal. Finally fold in fruit & nuts/seeds. Use a TBS measure or scoop to place dollops of dough on ungreased cookie sheet. Flatten slightly. Bake 20-25 min. or …

Karen D.’s Tortilla Soup Creamy Tortilla Soup 2 cans chicken 2 cans chicken broth 1 jar garlic salsa (we love Trader Joe’s) 8-16 oz. heavy cream Shredded cheese Tortilla chips Put chicken in pan and smash with fork.  Add broth and salsa.  Heat until soup is hot and simmering.  Add your desired cream and heat.  Spoon soup into a bowl; add crushed chips and cheese. Chef’s Notes: This is a soup recipe the whole family loves.  It is quick and one that I can store many of the ingredients for.  Even the heavy cream I can substitute with canned milk, …

Cynthia C.’s Carrot Cake Here is a very good and easy from-the-pantry recipe for Carrot Cake made with canned carrots. 2 Cups flour 1 Cup sugar 1 1/4 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 tsp ground allspice 2 tsp ground ginger 1 egg (or 1 heaping tsp soy flour with 1 tsp of water) 1 cup raisins 1 can sliced carrots- NOT drained 1 snack cup of pineapple bits -optional (drain but retain juice in case batter is dry) 1/4 cup chopped walnuts nuts- optional 1/2 Cup oil Put the carrots in a …

OkieRanchWife’s Cowhand Soup This doesn’t freeze well but I doubt there will be any leftovers to freeze. In an emergency situation this great because the liquid comes from the cans. 2 pounds of ground beef or bison 1 medium red or sweet onion, chopped, (can use dried) 3 cloves of minced garlic, (can use dried or powdered) 4 stalks of green onion, chopped, (can use dried)                3 cans of Mexican style tomatoes (Rotel) 2 14 ounce cans of ranch style beans 2 14 ounce cans of red kidney beans 1 14 ounce cans of whole kernel corn 2 4 ounce …

Larry The Painter’s Chicken and Dumplings Here is a quick, easy, and really tasty stew.   2 -tbsp olive oil ( vegetable oil works too ) 6- boneless, skinless chicken thighs. 1- can of corn, drained, or 1 cup of frozen corn 1- large carrot, chopped, or 1 cup of frozen carrots 1- onion, chopped 3- cloves of garlic chopped 1/2 teaspoon of black pepper  1/2 teaspoon  of kosher salt 1- teaspoon of dried dill. rub dill ( between your hands to release more flavor) 1- cup of water.   Dumplings. 1/2 cup of flour 1/4 teaspoon of salt. 1- teaspoon of baking …

Chris P.’s Ranch Stew This is a family recipe I wanted to share. This stuff is great, especially in the colder months. Enjoy!   1 lb. ground beef, browned and drained 1 med./large green bell pepper, diced 1 sm./med. white onion, diced 1 can corn, drained 1 can (plain) diced tomatoes 1 can (plain) Ranch Style beans 1 can Rotel 1 can water (for additional soupiness) Chili powder, salt, and pepper to taste   Combine ingredients in large pot, simmer with pot covered, stirring and tasting occasionally, until peppers and onions cook down and flavors have mixed well. Chef’s Notes: …

Mama June’s Amish Brown Sugar Pie I have been making this pie for holidays since I was 14 years old. It’s inexpensive. easy and tasty. It’s from an old Amish recipe, brown sugar pie, and sets up rather like a caramel custard. The bonus here is the pie crust recipe, which is flaky and delicious and eliminates rolling! the Amish cookbook called it a “pat-in-pan” crust. Add a little garlic salt and flax or wheat germ and it’s the perfect crust for quiche! (My preferred way to use up our eggs.) 2 cups flour, white or wheat, more as needed …

Katy’s Kentucky Chili 1 lb ground or finely diced meat Chili Powder to taste (I tend to use a lot – 1 small jar or equivalent) 3 8 oz cans tomato sauce 1 8 oz can diced tomatoes (optional) 24 oz water (3 tomato sauce cans measure) 3 15 oz cans Ranch Style Beans 1 cup macaroni or broken spaghetti pieces In a dutch oven (or similar sized pot) brown meat until done, drain the excess fat & return to pot. Add chili powder, stir into meat until fully dispersed.  Add tomato sauce, diced tomatoes, water and Ranch Style Beans.  …

S.A.’s Killer Potato Soup I was given this hand-written, hearty recipe 20 years ago by an Air Force wife. It’s super nutritious including several vegetables, potatoes for carbs, and bacon for protein. When planning meals, I like to think of how to incorporate small amounts of protein (a la Dan Fong in Patriots) for nutrition and flavoring from stored foods such as canned meats and either commercial dehydrated foods or my own stores. This soup features root vegetables and is a great starter or can be the meal along with some good bread. It’s easy to make as nothing needs …

Mike W.’s Stir Crazy Cake I have seldom found a cake recipe this easy not to mention tasty as well. This is called Stir Crazy Cake and I found it in a small book sponsored by a cigarette company that purported it to be “Chuck Wagon” cooking. I will pass it along as it stands for all to enjoy. For the cake itself– 2 1/2 cups all purpose flour 1 1/2 cups sugar 1/2 cup cocoa 2 teaspoons baking soda 1/2 teaspoon salt 2/3 cup cooking oil 2 tablespoons vinegar 1 tablespoon vanilla extract 2 cups cold coffee (or cold …

Cobalt’s Cabbage Stew Ingredients: 1 ½ lbs. lean ground meat ½ bell pepper, chopped 1 large onion, chopped 2 ribs celery, chopped ½ average size head of cabbage, rough sliced (thinner than ¼ head) 1 can Ranch-style beans 1 can Ro-Tel tomatoes (or comparable diced tomatoes with chilies) 1 can crushed or stewed tomatoes 1 tbl spoon chili powder Salt and pepper to taste Brown ground meat with bell pepper, onion, and celery. Drain. Add remaining ingredients and bring to a boil. Drop temperature and simmer covered for 1 ½ hours. Chef’s Notes: Serve with cornbread or french bread. I …