Tuesday, December 11, 2007

Merry Christmas To All!!!

Well this is a busy and absolutely wonderful time of year. So, to celebrate, I am posting a few recipes. I decided to post a few that reminded me of this time of year, so I picked an easy one (since life gets a little crazy), a nice warm soup (because it sure tastes good in the cold weather), and of course, dessert (because life is just a little sweeter when the Christmas Spirit is in the air!).
I hope you enjoy them, and have a very Merry Christmas!

Chicken Spinach
1 1/2 Lbs Fresh Chopped
2 Cup Diced Cooked FD
6 Cup Chicken Broth
1 Clove Garlic, Crushed
1/2 Cup Long-Grain Rice
1/2 Tsp Ground Nutmeg
1 Tbsp Fresh Lemon
Salt‡ and Pepper‡ to taste
1/4 Cup FD Shredded
Colby Cheese*
*Reconstitute before using
FD: Freeze-Dried
1. Place the broth, garlic,
spinach, and chicken in
large saucepan.
2. Bring to boil, then add
rice, nutmeg, lemon
juice, pepper, and salt,
and simmer until rice is
cooked, but firm.
3. Serve hot and add

Peach and Raspberry Cobbler
6 Cup FD Peach Slices*‡
2 Tbsp of Honey‡ or Brown
2 Tbsp Fresh Lemon Juice
1/2 Tsp Cinnamon‡
1 Cup FD Raspberries*‡
2 Tbl Sifted Unbleached White
Flour or All-Purpose Flour
1/2 Cup Cornmeal‡
1 Cup Unbleached White Flour
or All-Purpose Flour
2 Tsp Baking Powder‡
1/2 Tsp Baking Soda‡
1 Tbl Sugar‡
1/2 Tsp Salt‡
6 Tbsp Cold Unsalted Butter,
Cut into pieces
2/3 Cup Nonfat Yogurt
2 Tbsp Honey‡
*Reconstitute before using
FD: Freeze-Dried
Deh: Dehydrated
1. Preheat oven 375°F.
2. Butter 2 quart gratin or baking dish
and set aside.
3. Toss peaches in bowl with honey or
brown sugar, lemon juice, cinnamon,
and 2 tbl of flour.
4. Sift together cornmeal, flour, baking
powder, baking soda, sugar and salt.
5. Transfer bowl to food processor. Pulse
a few times to mix ingredients.
6. Cut in butter, pulsing with food
processor or mixing with forks,
until mixture has a coarse, mealy
7. Add yogurt and honey and process or
stir just until mixture is combined.
8. Gently stir raspberries into peaches and
transfer to buttered baking dish.
9. Scrape all liquid in bowl in with
10. Spoon heaped tablespoons of topping
mixture over peaches. Spread until just
11. Place baking dish on baking
sheet in case juices flow over.
12. Bake 30-35 min. or until fruit is
bubbling and top is golden brown.
Remove from oven and let cool to

Easy Cheeseburger Pie
2 1/2 Cup FD Ground
1 Cup Chopped FD
1/2 Tsp Salt‡
1 Cup FD Shredded
Cheddar Cheese*‡
1/2 Cup Original
1 Cup Deh Fat-Free
2 Eggs*‡
*Reconstitute before using
FD: Freeze-Dried
Deh: Dehydrated
1. Heat oven to 400°F;
Grease 9” pie plate.
2. Cook beef and onion;
3. Spread in pie plate;
Sprinkle with salt and
4. Stir in remaining
ingredients until
5. Pour into pie plate.
6. Bake about 25 minutes
or until knife inserted in
center comes out clean.
7. Cool 5 minutes.

Wednesday, November 14, 2007

Pumpkin Pie . . . Food Storage Style!

Well, due to the fact that talk of good food and giving thanks is all around us, I thought that it would be appropriate to share a recipe for one of the staples of the holdiays, Pumpkin Pie, after-all, cooking with food storage doesn't mean that food has to be bland! Give this one a try and let me know what you think. Once again, I found this on Vital Village, a great place for food storage information.

Honey Molasses Pumpkin Pie
Mix together:
3 C canned pumpkin
3/4 C honey
2 T molasses
1 T cinnamon
1 1/2 tsp ginger
1/4 tsp cloves, ground
4 eggs, slightly beaten
1 C evaporated milk
Mix well then pour into 3 unbaked shells. If desired, place pecan
halves onto pastry shell before filling it. This helps prevent a soggy
crust, especially if you are going to freeze it.
Bake at 350° until knife comes out clean when inserted into center of
pie, about 50 minutes.
Makes 3

Friday, October 5, 2007

Who doesn't love a cookie?

Here is a great recipe for Peanut Butter Cookies from the Vital Village. We feel that it is critical that you will actually eat the food storage you purchase, or it will likely just go to waste. In order to keep your food storage fresh, you could give this and the other recipes a try, then replace the ingredients you used with fresh ingredients. That way you will get the practice preparing the recipes, find out which recipes are hits and which recipes flop, and as I said before, you can keep your food fresh. Happy Baking!

Peanut Butter Cookies
1/2 C vegetable oil
1 C brown sugar or honey
1/2 C peanut butter
1 egg, beaten
1 T sour cream
1 tsp soda
1 1/2 C whole-wheat flour
Cream oil and honey or sugar. Add peanut butter, egg and mix well.
Add sour cream, soda & flour and beat well. Form into balls, the size
of marbles and place on greased cooking sheet. Press with a fork.
Bake at 350° for about 10 minutes.

Wednesday, September 12, 2007

What Do I Do With All This Food?

Food storage is important, but can be a bit overwhelming. Especially when it comes to how to prepare it. We are creating this site in order to share some helpful recipes which will enable you to put all of that food storage to use. We don't just welcome your recipe submissions, we encourage them! The more resources we have to be successfully self-reliant, the better off we will be, so happy storing and here is this month's recipe:

Tuna Casserole

8 ounces cooked noodles
1 can tuna
1 can cream of mushroom soup
2/3 cup powdered milk (see directions an packet for mixing)
1 cup Ritz cracker crumbs
1 cup canned peas drained

Mix tuna, peas, and noodles together and layer in a greased casserole dish. Combine cream of mushroom soup and milk and pour over tuna and noodles mixture. Top with crushed cracker crumbs. Bake at 350 degrees Farenheit for 30 minutes.

Serves 4

recipe from http://www.mormonchic.com/