Left-over holiday Ham-bone? Try this.

Ham and Bean Soup

1 lb. dry navy beans (2 1/2 cups)
8 cups water
1 1/2 lbs meaty ham hocks (left-over ham and bone)
1/2 tsp salt
1/4 tsp pepper

Rinse beans. In a Dutch oven combine beans and water. Bring to boiling: reduce heat
and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or soak beans in
water in a covered pan overnight). Do not drain. Bring beans and liquid to boiling. Add hamhocks; reduce heat. Cover and simmer for 1 hour or till beans are nearly tender.
Remove pork hocks. When cool enough to handle, cut off meat and coarsely chop.
Discard bones. Return meat to pan. Add salt and pepper. Return to boiling. Cover and
reduce heat. Simmer about 30 minutes or until beans are cooked.

Variation: Ham and bean Vegetable Soup
When returning meat for last 30 minutes simmer, add:

2 medium potatoes, peeled and cubed
2 carrots chopped
1 medium onion chopped
2 stalks celery, sliced
3/4 tsp dried thyme, crushed

Simmer until vegetables are tender. Additional salt and pepper to taste if needed.

serves 8-10

Car Survival and Emergency Kit

1-Maintain a minimum of 1/2 tank of gas
2- Keep in a backpack:
3- Tools needed to change a flat tire
4- Jumper cables
5- Road emergency flares
6- Flashlight with extra batteries-light sticks
7- Blanket(s)-(can be mylar)
8- Whistle/equiped to hang around neck
9- Food/power bars(s)
10- Water: 2 liter soda bottles (filled 3/4 full to allow freeze expansion).
Rotate water every 6 months
11- Collapsible shovel
12- Fire extinguisher (standard class ABC)
13- Rubber disposable gloves
14- Coat(s) or jacket(s) and rain poncho
15- Boots/goulashes
16- First Aid kit:
-Bandaids, gauze, non-adherant sterile pads (various sizes)
first aid tape
-Anti-bacterial ointment
-Burn cream
-Scissors, tweezers, pocket knife, razor blades...
-Large cotton cloth (use for sling, tourniquet, bandana)
-Non aspirin pain reliever
-Chemical ice pack, hand warmer packets
-Safety pins (various sizes) needles, heavy thread
-matches (waterproof)
-Eyewash
-hand wipes (antiseptic) cottonballs, cotton pads
-Alcohol swabs, iodine (bottle or pads)
-Prescription Medications
17- additional car kit supplies:
-Siphoning hose
-bag of sand or rock salt
-tow rope
-personal sanitation items (toilet tissue, towelletes)
-writing pad/pencils, road map
-ice scraper
-dust mask

Maintain your vehicle(s) for seasonal changes and...
Buckle Up and Drive Safely!!!!

courtesy- bereadyutah.gov

*Use this list as a goal for next year. Purchase a couple of things each month and by the time next December comes, you will have a complete emergency car kit.

Lemon Chicken

3 tablespoons butter or margarine, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
4 boneless skinless chicken breast halves

In a shallow dish, combine the first five ingredients. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Place in a greased 13x9x2 inch baking pan. Drizzle with remaining butter mixture. Bake uncovered, at 350* F. for 25-30 minutes or until juices run clear. Yield 4 servings.
Country Cooking

Turkey A La King

1 can (6 oz.) sliced mushrooms, drained (reserve 1/2 cup liquid)
1/2 cup diced green pepper
1/2 cup butter or margarine
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 cups light cream (canned milk works fine)
1 3/4 cups chicken broth
2 cups cubed cooked turkey or chicken

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly (a whisk works best). Boil and stir 1 minute. Stir in turkey, heat through . Serve hot in toast cups or over cooked noodles.

Turkey Stuffing Skillet

2 cups cooked, cut up turkey or chicken
1 box stuffing mix or 3 cups left-over stuffing
1 can 10 3/4 oz. cream of celery soup
1/2 cup milk
1/2 cup shredded cheddar cheese

In a skillet, prepare stuffing as directed except let stand 2 minutes. (or place 3 cups of left-over stuffing in a skillet and re-heat). Top with turkey . Mix soup and milk. Pour over turkey. Sprinkle with cheese. Cover and heat through.

Dijon Turkey Potpie

1 1/2 c. loose pack frozen broccoli, cauliflower & carrots
1 pkg. refrigerated cresent rolls
1-2 cups cooked turkey or chicken
2 Tbsp dijon-style mustard
2 tsp. instant chicken bouillon
1 envelope white sauce mix or 2 cups of homemade white sauce

Place frozen vegetables in a collander. Run hot water over till just thawed. Drain well. Cut up any large pieces. Mean while, unroll dough. Separate into 8 triangles. Cut each triangle in half froming 16 smaller traingles. Set aside. In saucepan, prepare white sauce as directed, except, after mixture starts to boil, stir in vegies, turkey, mustard and bouillon. Return to boiling, reduce heat, cooking and stirring 1 minute. Pour into12x7x2 inch baking dish. Arrange triangles on top of turkey mixture. Bake at 375* F. for 15-18 minutes or until triangles are golden brown.
Serves:4

What Should I Store and How Much?

THREE MONTHS SUPPLY

Build a small supply of food that is part of your normal diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. Those items should be rotated regularly to avoid spoilage.

LONG TERM SUPPLY PRODUCT RECOMMENDATIONS

The following suggested amounts are for an adult for one month.

25 pounds of: wheat, white rice, corn and other grains. (storage life-30 plus years)
5 pounds of : dry beans (storage life-30 plus years)

You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda and cooking oil. To meet nutritional needs, also store foods containing Vitamin C and other essential nutrients.

Dry products intended for longer-term storage should be low in moisture (about 10 % or less) and free from insects.

DRINKING WATER

Store drinking water for circumstances in which the water supply may be polluted or disrupted.
If water comes directly from a good source, then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, break-resistant containers. Consider using plastic bottles commonly used for juices and soft drinks.

Keep water containers away from heat and direct sunlight. Do not store directly on cement. Place cardboard, etc. under container.

FINANCIAL RESERVE

Establish a finanacial reserve by saving a little money each week and gradually increasing if to a reasonable amount. Small bills($1, and $5) and coins are best for 72 hour kits.

For more information see: providentliving.org and other comunity sites.

Muddy Buddies

9 cups chex cereal (corn, wheat or rice)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1/4 tsp vanilla
1 1/2 cups powdered sugar

Put cereal in a large bowl. In a saucepan combine chips, peanut butter and margarine. Heat until chips are melted; stir frequently. Add vanilla. Pour chocolate mixture over cereal; stir until well coated. Pour cereal mixture into a large plastic bag with pwdered sugar; seal securely. Shake until all pieces are well coated. Spread on waxed paper to cool. Yield: 9 cups.
Variaion: To make Hen Scratch use 1 cup butterscotch chips instead of chocolate chips.

Cheerio Nuggets

6 cups Cheerios cereal
1 cup peanuts
1 cup brown sugar
1/2 cup margarine
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda

Put cereal and peanuts in a large bowl. In a saucepan combine brown sugar, margarine and corn syrup. Bring to a boil and cook 2 minutes; stir constantly. Remove from heat and add salt and baking soda; mix well. Pour over cereal mixture; stir until well coated. spread evenly on a lightly greased cookie sheet. Bake at 250*F. for 15 minutes, stirring twice. Spread on waxed paper to cool. Yield 10 cups

Sugar and Spice Mix

3 cups Golden Grahams cereal
4 cups Life cereal
1 cup peanuts
1 cup raisins
1 cup miniature marshmallows
1/4 cup margarine\1/4 cup honey
1 tsp cinnamon
1/2 tsp. ginger
1/4 tsp. nutmag
1 tsp orange peel, grated

Put cereals, peanuts, raisins and marshmallows in a large bowl. In a saucepan combine margarine, honey, spices and orange peel. Heat until warm. Pour seasoned margarine over cereal mixture; stir until well coated. Spread evenly on a cookie sheet. Bake at 300*F. for 15 minutes; stirring twice. Spread on waxed paper to cool. Yield 14 cups
EFNEP

Ranch Rubble Mix

9 cups Chex cereal (any one or combination)
1 cup pretzels
1 cup peanuts
1/2 cup oil
1/2 tsp garlic powder
1 tsp dill weed
1 tsp lemon pepper (optional)
1 pkg. dry Ranch dressing mix

Put cereal, pretzels and peanuts in a large bowl. In a small saucepan combine oil, garlic powder, dill weed, lemon pepper and dressing mix. Heat until warm. Pour seasoned oil over cereal mixture, stir until well coated. Yield 11 cups
EFNEP

Skillet balls

1/2 cup corn syrup
1/2 cup sugar
1/4 cup brown sugar
1/8 tsp salt
3/4 cup peanut butter
1 tsp vanilla
3 cups Rice Krispies (or 4 cups Chex)

In a saucepan combine corn syrup, sugar, brown sugar and salt. Bring to a boil; stir constantly. Immediately remove from heat. Add peanut butter and vanilla, mix well. Stir in cereal. Form into 1-inch balls and place on waxed paper to cool. Yield 4 dozen.
EFNEP

Golden Medley

6 cups Golden Grahams cereal
7 cups Life cereal
1 cup peanuts
1 cup sugar
1 cup corn syrup
3/4 cup margarine
1/8 tsp baking soda


Put cereals and peanuts in a large bowl. In a saucepan combine sugar, corn syrup and margarine. Bring to boil and cook 1 minute; stir constantly. Remove from heat and add baking soda, mix well. Pour over cereal mmixture, stir until well coated. Spread on waxed paper to cool. Yield 14 cups
EFNEP

Cool and Creamy

1 pkg. (3 oz.) gelatin, any flavor
1/2 cup boiling water
1/2 cup cold water
1/2 cup plain yogurt
1/2 cup whipped topping

Dissolve gelatin in boiling water; add cold water. Cool in refrigerator until partially set. Blend in yogurt and whipped topping with a wire whip. Pour into an 8x8-inch pan and refrigerate until set. Yield 4-6 servings. USUExt.

Berries and Cream

1 pkg. (3oz.) blackberry gelatin
1 cup boiling water
1 can (16 oz.) pears


Cream Topping:
1 pkg. (30z.) cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/4 tsp vanilla
1/4 tsp almond extract

Dissolve gelatin in boiling water. Drain syrup from pears: add water to make 1 cup. Stir into gelatin. Add sliced pears. Pour into and 8x8-inch pan and refrigerate until set. Combine topping ingredients; mix until smooth. Spread topping over gelatin. Yield 6 servings.
USUExt.

Luscious Lime Salad

1 can (16 oz.) pears
1 pkg. (3 oz.) lime gelatin
2 Tbsp. milk
1 pkg. (3 0z.) cream cheese, softened
2 cups whipped topping

Drain syrup from pears; add water to syrup to make 1 cup. Bring syrup mixture to a boil and add gelatin. Stir until dissolved; let cool. Puree pears in a blender; stir into gelatin. Blend milk and cream cheese until smooth; fold into whipped topping. Blend in gelatin mixture with a wire whip. Pour into an 8x8-inch pan and refrigerate until set. Yield: 4-6 servings. USUExt.

Holiday Salad

1 pkg. (3 oz.) cranberry gelatin
1 cup boiling water
1/2 cup cold water
1 can (8oz.) crushed pineapple
1 apple, grated
1/4 cup walnuts or pecans, chopped

Dissolve gelatin in boiling water; add cold water. Stir in undrained pineapple, apple and nuts. Pour into an 8x8-inch pan and refrigerate until set. Yield: 4-6 servings.
Top with cream if desired. USUExt.

Chicken Taco Pie

2/3 cup onion, chopped
1 tsp margarine
1 pkg. Taco seasoning mix
2 cans (10 3/4 oz.) cream of mushroom soup
1 cup sour cream
2 cups cooked chicken, cubed
6 tortillas, oiled and torn
2/3 cup Monterey Jack cheese, grated

In a large skillet saute onion in margarine until tender. Add taco mix, soup, sour cream and chicken; mix well. Lightly oil a medium casserole dish and cover bottom with half of tortillas. Spread half of chicken mixture over tortillas. Top with remaining tortillas; cover with remaining filling. Top with cheese. Bake at 350* F. for 20 minutes. Yield 6 servings.
EFNEP

Tuna Pot Pie

1/2 cup onion
2 tsp. margarine
1 can (4 oz.) mushrooms, drained
1 tsp parsley flakes
1 tsp dill weed
1/2 tsp. salt
1/8 tsp. pepper
1 tsp chicken bouillon granules
3 Tbsp. flour
1 cup water
1 cup milk
1/2 cup cheddar cheese, grated
1 can (6 oz.) tuna, drained
Pastry for single-crust pie

In a large skillet saute onion in margarine until tender. Add mushrooms, parsley, dill weed, salt, pepper and bouillon. Sprinkle flour over mixture and blend well. Gradually stir in water and milk. Cook until mixture thickens; stir constantly. Mix in cheese and tuna. pour into a lightly oiled medium casserole dish. Roll pastry over tuna mixture and flute edge. Cut slits in top of pastry for steam to escape. Bake at 400* F. for 12-15 minutes or until crust is a light golden brown. Yield 6 servings.
Variation: Top tuna mixture with biscuits. Bake at 425*F. for 12-15 minutes.
EFNEP

Hamburger Pot Pie

2 potatoes, peeled and diced
1 lb. ground beef
1/2 cup onion, chopped
1 can (14 oz.) green beans, drained
1 can (15 oz.) corn, drained
1 can (10 3/4 oz.) tomato soup
1/4 cup water
1/2 tsp garlic powder
3/4 tsp salt
1/8 tsp pepper
pastry for single crust pie

In a covered saucepan cook potatoes in a small amount of water until barely tender; drain. In a large skillet saute ground beef and onion; drain fat. Add potatoes, green beans, corn, soup, water and seasonings; mix well. Pour into lightly oiled medium casserole dish. Roll pastry large enough to cover top of meat mixture. Place pastry over meat mixture and flute edge. Cut slits in top of pastry for steam to escape. Bake at 400*F. for 12-15 minutes or until crust is a light golden brown. Yield 6 servings.
Variation: Top meat mixture with biscuits. Bake at 425*F. for 12-15 minutes.
EFNEP

Stuffing Mix

1 tsp chicken bouillon granules
2 tsp. minced onion(dry)
1 Tbsp celery flakes
2 tsp parsley flakes
1 tsp poultry seasoning
1/8 tsp pepper

Combine all ingredients. Place in container or zipper sandwich bag. Store in cool dry place. Use within 6-8 months. Yield one mix
To Use: Combine 1 stuffing mix with 1 1/4 cups water and 3 Tbsp margarine in a meduim saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Stir in 4 cups dried bread cubes. Cook 1-2 minutes until liquid is absorbed; stir constantly. Cover and remove from heat, let stand 5 minutes before serving. Yield: 4 servings.

Lemon Meringue Pie

1 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp flour
dash of salt
1 1/2 cups water
3 eggs
1/4 cup lemon juice
1/2 tsp lemon peel, grated
2 Tbsp margarine
1 baked 9-inch pie shell

In a medium saucepan combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook over medium high heat until mixture thickens and is clear. Remove from heat. Separate eggs; save egg whites for meringue. Beat egg yolks. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan. Bring to a boil and cook 2 more minutes; stir constantly. remove from heat and mix in lemon juice, grated lemon peel and margarine. Pou filling into pie shell. Top with meringue. Yield 1 pie

Perfect Meringue

1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup cold water
3 egg whites
6 Tbsp sugar

In a small saucepan dissolve cornstarch in 1 Tbsp cold water. Add 1/2 cup cold water and cook over medium heat until mixture thickens and is clear. Cool thoroughly. Beat egg whites until foamy and add sugar. Beat until stiff. Blend cooled cornstarch mixture into beaten egg whites. Spread over filled pie. Bake at 350* F. for 12-15 minutes or until light golden brown.
Yield: topping for one pie
USUExt EFNEP

Lemon Meringue Pie

Vanilla Cream Pie

1 cup sugar
1/2 cup flour or 1/4 cup cornstarch
1/4 tsp salt
3 cups milk
4 egg yolks, well beaten
3 Tbsp margarine
1 1/2 tsp vanilla
1 baked 9-inch pie shell
whipped cream

In a medium saucepan combine sugar, flour and salt. Gradually stir in milk. Cook over medium heat until mixture thickens. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan. Bring to boil and cook 2 more minutes; stir constantly. Remove from heat and mix in vanilla and margarine. Pour into pie shell. Cool in refrigerator. Top with whipped cream.
Yield 1 pie
Variations: Banana cream Pie: slice 2 bananas into bottom of pie shells and top with hot filling. Cool in fridge. Top with whipped cream. Yield: 2 pies
Coconut Cream Pie: Add 1 cup flaked coconut to hot filling and pour into pie shells. Cool in fridge. Top with whipped cream. Yied 2 pies
USUExt EFNEP

Pumpkin Pie

Pastry for 2 single-crust pies
1 can (15 oz.) pumpkin
3/4 cup sugar
2 eggs, slightly beaten
1 can (12 oz.) evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmag
1/2 tsp salt

Line pie pans with pastry: trim and flute edges. Combine pumpkin, sugar, eggs, evaporated milk and seasonings. Mix well and pour into pie shells. Bake at 425* F. for 15 minute3s. Reduce oven temperature to 350*F. and bake for 30-40 minutes or until knife inserted near center comes out clean. Yield 2 pies
USUExt EFNEP

Apple Pie

pastry for double crust pie
1 cup sugar
2 tsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
4-6 apples
2 Tbsp margarine
1 tsp water
1/2 tsp sugar

Line pie pan with pastry. Roll out pastry for top crust. Mix sugar, flour, and spices. Spread 1 tablespoon of sugar mixture over bottom of pie shell. Pare and core apples; slice thin. Arrange apples in pie shell; sprinkle with remaining sugar mixture. Dot with margarine. Cut slits in top crust; adjust over apples. Trim, seal and flute edge. Brush top woth milk; sprinkle with 1/2 tsp sugar. Bake at 400* for 50-60 minutes or until pie crust is golden brown.
USUExt.EFNEP

GRANOLA

8 cups oats
½ cup dry milk
1 cup white wheat flour
½ tsp salt
½ cup brown sugar
½ cup honey
½ cup oil
½ cup water
2 tsp vanilla or maple flavoring

in a large bowl combine oats, milk and flour. Set aside. In a small saucepan combine salt, sugar, honey, oil, water, and flavoring. Heat on low just until gently warm (you can stir it with your finger without being hot) Do not get it hot! If you do, cool before using it. Stir until sugar is dissolved. Pour over oat mixture and stir till well mixed. Spread onto large baking pans (sheet cake pans work well). Bake at 225*F for one hour, stirring every 15 minutes to keep from browning. Let cool and store in airtight container.

(optional)
Add nut before baking. Add raisins after baking.Add any ingredients your family prefers. Made just plain as above, it works well with vanilla yogurt and fruit for a parfait.

Powdered milk

Theresa Hunsaker- USU Ext. Educator

SWEETENED CONDENSED MILK

2 c. dry powdered milk
2 c. sugar
1 c. hot tap water
2 T butter

put milk and water into blender; mix well. Add sugar and butter and blend well; refrigerate.
*1 can sweetened condensed milk = 1 ¼ cups.



*LOW CALORIE WHIPPED TOPPING

½ c powdered milk
2 Tbsp. Lemon juice
½ c ice water
sugar and vanilla to taste

Beat milk and water at high speed until stiff.
Add lemon juice, sugar and vanilla. Whip till fluffy.

PUDDING MIX

1 ½ c sugar
2 ½ c nonfat dry milk
1 tsp salt
¾ c cornstarch
Mix all ingredients together; store in tightly covered container in a cool place.

***********************************************************************************

*Vanilla Pudding: Combine 1 ¼ cup pudding mix and 2 ½ cups warm water in top of double boiler. Place over boiling water; cook until thickened, stirring constantly. Add 1 Tbsp. butter, remove from heat. Beat half the mixture into 1 beaten egg. Blend slowly into remaining hot mixture. Stir in ¾ tsp vanilla; chill. Serves 4-6

*Chocolate Pudding: Add ¼ cup cocoa and an additional ¼ cup sugar to vanilla pudding recipe.

*Caramel Pudding: Substitute 1 ½ cups packed brown sugar for the granulated to vanilla recipe.
*Fruited Lemon Pudding: Add ½ cup fruit of choice and miniature marshmallows to vanilla recipe.

USING DRY MILK

Theresa Hunsaker- USU Ext. Educator

MAGIC MIX

4 cups instant or 2 ½ cups regular dry milk
1 cup margarine
1 cup flour
½ cup cornstarch

Combine all ingredients until it resembles cornmeal. Store in airtight container in fridge 6-8 months.
Makes 5 cups.
**************************************************************************************
HOMEMADE “CREAM SOUP MIX”

2 cups powdered nonfat milk
¼ cup cornstarch
¼ cup instant chicken or beef bouillon
2 Tablespoons dried onion flakes
1 tsp. Basil leaves
1 tsp thyme leaves
½ tsp pepper

Combine all ingredients, mixing well. Store in airtight container until ready to use.
*******************************************************************************


*White Sauce

Combine ½ cup Magic Mix
!/4 tsp salt and 1 cup water in saucepan.

Cook over medium heat, stirring
Constantly, until sauce is thickened
and simmering. Makes 1 cup.

*Creamy Broccoli Soup

10 oz. pkg. frozen broccoli
1 chicken bouillon cube
2 T dried onion flakes
4 c. water
2 c Magic Mix
4 oz. sharp cheddar cheese

Combine broccoli, bouillon cube, onion, and water; cook until broccoli is almost tender. Combine magic mix with 1 cup of the broccoli liquid; stir till smooth. Add mixture to cooked broccoli; bring to boil. Add cheese; reduce heat and stir until cheese has melted. Serves 6

*FUDGECICLES

½ c sugar
2 c magic mix
2 T cocoa
2 c water
1 tsp vanilla
½ cup evap. milk

Combine sugar, magic mix, and cocoa in a saucepan; mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Stir in milk and cool. Stir again. Pour into ice cube trays or paper cups with plastic spoons inserted. Freeze. Makes 10


*Skillet Lasagna: In a large skillet, brown ground beef, drain.
Add:
½ cup cream soup mix
1 chopped onion
2 c water
16 oz can of tomato sauce
3 cups dry noodles
½ cup parmesan cheese.

Bring to boil, reduce and simmer for 15 minutes, stirring till thickened. Top with 2 cups mozzarella cheese 5 minutes before serving. Turn off heat stop stirring and allow cheese to melt.



*Cream of Chicken Soup
Combine 1/3 cup of cream soup mix with
1 ¼ cups of cold water in saucepan.
Cook and stir until thickened. Substitute for 1 can of soup.

*Cream of Mushroom soup:
Combine 1/3 cup of cream soup mix
one 4 oz. can of mushrooms, drain, save liquid
add enough water to mushroom liquid to make 1 ¼ cups
Stir and cook until thickened. Substitute for 1 can cream of mushroom soup.

*Chili Mac:
Brown some ground beef or turkey, drain fat.
Add :
1cup water
1- ½ cups uncooked macaroni
2 cans chopped tomatoes
1 T chili powder
½ cup of cream soup mix.

Cover and simmer for 20 minutes or until macaroni is tender.
*Hamburger stroganoff: Brown some ground beef or turkey, drain fat. Add 2 cups water, ½ cup cream soup mix, 2 cups uncooked egg noodles; stir well. Bring to boil, reduce heat and simmer 15-20 minutes or till noodles are tender. Top with ½ cup sour cream or plain yogurt. Serve immediately.

Canning Pumpkin Butter, Mashed or Pureed Squashes

Elizabeth L. Andress, Ph.D.Associate Professor and Extension Food Safety Specialist,Department of Foods and Nutrition
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision. The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree."
In accordance with the USDA recommendations, the University of Georgia Cooperative Extension Service does not have a recommendation for canning these products either. There are not sufficient data available to allow establishing safe processing times for any of these types of products. It is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations and any publications preceding the Complete Guide to Home Canning (September 1994) are considered out of date.
Some of the factors that are critical to the safety of canned pumpkin products are the viscosity (thickness), the acidity and the water activity. Studies conducted at the University of Minnesota in the 1970's indicated that there was too much variation in viscosity among different batches of prepared pumpkin purees to permit calculation of a single processing recommendation that would cover the potential variation among products (Zottola et. al, 1978). Pumpkin and winter squash are also low-acid foods (pH > 4.6) capable of supporting the growth of Clostridium botulinum bacteria which can cause the very serious illness, botulism, under the right storage conditions. If the bacteria are present and survive processing, and the product has a high enough water activity, they can thrive and produce toxin in the product.
More recent research with pumpkin butter has been done at the University of Missouri. Pumpkin butter is mashed or pureed pumpkin that has had large quantities of sugar added to it, but not always enough to inhibit pathogens. Sometimes an ingredient such as vinegar or lemon juice is added to the formulation to increase the acidity (decrease the pH). However, pumpkin butters produced by home canners and small commercial processors in Missouri have had pH values as high as 5.4. In fact, the pH values seemed to be extremely variable between batches made by the same formulation (Holt, 1995).
It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash.
References
Extension Service, USDA. 1994. Complete Guide to Home Canning. AIB No. 539. U.S. Department of Agriculture, Washington, DC.

Chicken Curry

1 can Campbells beef consume
1 ½ c chicken broth
2 t dried minced onion
1 T catsup
2 t curry powder

Simmer this mixture on the stove until it has cooked down about one third. Add 5 T cornstarch to thicken. I take some of the liquid and stir in the cornstarch- then put back into liquid on the stove. Add 2 c cooked cubed chicken. Serve over rice.

To double the recipe:
2 cans consume
2 T catsup
3 c chicken broth
3 t curry powder
4 t dried onion
10 T cornstarch
4 c chicken.

CHILI CHIP CASSEROLE

1 LB. HAMBURGER
1-8oz. CAN TOMATO SAUCE
1-16oz. CAN MILD CHILI CON CARNE
1-16 oz. CAN PORK’N BEANS (2 cans if you like it mild)
3 CUPS CORN CHIPS
1 SMALL JALEPENO PEPPER CHOPPED
OR
1 CAN CHOPPED GREEN CHILIES
½ C. GRATED CHEESE

BROWN HAMBURGER OVER MEDIUM HEAT, DRAIN. ADD SAUCE, PORK’N BEANS, AND PEPPER OR CHILIES. STIR IN ONE CUP CORN CHIPS. STIR UNTIL HEATED THROUGH. POUR INTO CASSEROLE DISH. TOP WITH GRATED CHEESE AND REMAINING CORN CHIPS. SERVES 4-6 (thanks to Francine Poulson)

CHICKEN ROLL-UPS WITH CHERRY SAUCE

8 boneless skinless chicken breast halves
8 slices of Swiss Cheese ( shredded works ok)
1 egg
1 Tbsp water
1 Tbsp Dijon mustard
3/4 c. dry bread crumbs
1/2 tsp dried thyme
1/4 tsp. salt dash of pepper
1/4 c. flour
1/4 c oil
canned cherry pie filling (or make from scratch, below):

2c. canned
pitted pie cherries
3/4 c. sugar
2 Tbsp cornstarch
1 tsp lemon juice
1/4 tsp almond extract
3 drops red food coloring, optional

Flatten chicken breasts to 1/4" in thickness. Place a slice of cheese
on each; roll up and secure with toothpicks. In a shallow dish, beat egg,
water, and mustard. In another shallow dish, combine breadcrumbs, thyme,
salt and pepper. Lightly coat chicken with flour, then dip in egg mixture and
roll in bread crumbs. In a large skillet, heat oil. Add roll-ups;
cook until golden brown, turning often. Transfer to an un-greased 13”x9” baking dish. Bake, uncovered for 25-30 minutes or till juices run clear.

Meanwhile, drain cherries, reserving juice. Add enough water to juice to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Add cherries. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice, extract and coloring if desired. Discard toothpicks from roll-ups; serve with cherry sauce. Yield 8 servings. much If your family doesn't like the cherries, just the juice is good. (Best of Country Cooking 2003)

Mac ‘n Cheese fix up #6

½ lb. Ground beef or turkey
1 pkg macaroni and cheese
1 can tomato sauce( 8 oz.)
2 tsp dry taco seasoning or 1/3 c. taco sauce

Brown beef, drain. Make macaroni and cheese according to package direction. Stir in cooked beef and sauce.

Skier’s Stew

2 lbs stew meat
8 med. Potatoes cut up
sliced carrots and celery
1 can cream of mushroom or chicken soup
1 can cream of celery soup
1 pkg dry onion soup mix

Place meat of bottom of roaster, layer vegetables of top. Mix soup concentrates with onion soup mix, pour over top of vegetables and meat. Place lid on roaster while cooking. Baking times: 3 hours at 325*, 6 hours at 275*, or 8 hours at 225*

Marie Calendar’s Cornbread

2 eggs
1 c milk
1 ½ sticks melted butter or marg. (3/4 c.)
4 heaping Tblsp cornmeal
1 cup sugar
2 cups Bisquick (Jiffy etc.)
½ tsp baking powder

Mix eggs and milk. Add remaining ingredients, mix well. Pour into greased 9”x 9” baking pan. Bake at 350 for 30 minutes. Do not over bake.
Great with honey and butter.

Hamburger Soup

½-1lb hamburger
1 quart tomatoes (2 small cans)
4 potatoes
2 celery ribs
4 carrots
1 onion
1 quart water
sweet basil, salt, and pepper

Brown meat with onions, drain. Cut up vegetables, add to meat.
You can change the amounts of vegetables to what ever you want.
These are approximate. Add tomatoes and water. Boil about 30 minutes
or until vegetables are tender. Season with salt, pepper and basil.
This works great in a crock-pot or pressure cooker as well. If you use a
pressure cooker, still brown your meat first and add water after cooking. Pressure about 5 minutes.

Bean Casserole (soup)

1 can lima beans (opt)
1 can garbonzo beans (opt)
1 can pork ‘n’ beans
1 tsp liquid smoke
1 can kidney beans
3 Tbsp brown sugar
1 can green beans
½ c ketchup
½ lb hamburger
3-5 strips cooked leftover bacon
chopped onion

Dump all beans in a large kettle. Add liquid smoke, sugar and ketchup,
mix well. Fry hamburger with onion, drain and add to beans. Add bacon,
heat through and serve.

Notes: you can use ¼ cup bacos instead of fresh bacon, use onion powder
instead of fresh onion, and omit the hamburger if you don’t have any,
and it is still good. If your family doesn’t like lima and garbonzo beans, sustitute with any other beans you do like.

Chicken “n” Dumplings

1 can mixin’ chicken or 1 cup leftover chicken
1 can cream of chicken soup
2 soup cans full of water
2 large handfuls of noodles, about 2 cups

Mix all together in a large skillet. Bring to boil. Drop dumpling mix by
small spoonfuls over top; cover and simmer for 15-20 minutes. Serves 4-6

Dumpling mix: 2 cups jiffy or bisquick mix and 2/3 c milk
or:
1 cup flour, 2 tsp baking powder, ½ tsp salt, dried parsley (opt), 1 egg, ¼ c. milk, 2 Tbsp oil. Mix and drop onto boiling noodle mixture. cover and simmer 15 minutes. Serve.

YOGURT MUFFINS

2 C. FLOUR (WHITE OR WHEAT)
2 TSP BAKING POWDER
½ TSP SODA
1 EGG, BEATEN
¼ C. CANOLA OIL
1/3 C. MILK
2-4 TBLS. HONEY
8 OZ. PLAIN OR VANILLA YOGURT

MIX ALL INGREDIENTS IN MEDIUM BOWL BY HAND.SPOON INTO 12 SERVING SIZE PREPARED MUFFIN TIN. BAKE 375 FOR 17-20 MINUTES. DO NOT OVERBAKE.

POTATO ROLLS

2 c. warm water
2/3 cup dry milk
1 cube soft margarine
1 T dry yeast
1/3-1/2 c sugar
½ c instant potato flakes (not pearls)
1 ½ tsp salt
2 eggs
5-6 cups flour

Mix all ingredients together in mixer. Let knead for 3 minutes. Rise in bowl to double. Divide dough in half. Roll into two circles. Cut like thin pizza slices. Roll from wide end to narrow. Curve like a croissant. Place on greased pans. Rise for a few minutes or more if you want. Bake 350* for 10-15 minutes.

WHITE BREAD

2 c. very warm water
6 c. unbleached white flour
2 tsp oil or shortening
¼ c sugar
1/3 c dry milk
1 Tbsp yeast
1 ½ tsp salt

Mix all ingredients together. Knead for 5 minutes or mix in in mixer with dough hook for 4-5 minutes. Cover and let rise till double. Divide into 2 loaves. Knead a few times and smooth into a loaf shape. Place in greased bread pans, cover and let rise till center is over top of pan.

Bake at 325* for 25-26 minutes. Remove from oven; let stand for 5 minutes then remove to a clean towel lying on one side. After a few minutes, turn to other side, then stand them up. Place in bags when cool.

WHOLE WHEAT BREAD

2 c very warm water
5 1/2-6 c whole wheat flour (use 6 c. white wheat)
¼ c oil
1/3 c honey
1 Tbls wheat glutent
1 Tblsp yeast
1 ½ tsp salt

Mix all ingredients together. Knead 5-6 minutes or place in mixer with dough hook and mix for 4-5 minutes. Cover and raise till double. Divide into 2 loaves. Place in oiled or greased bread pans. Raise till doubled again. Bake in 325* oven for 25-26 minutes. Leave in pans for 5 minutes then they will remove easily. Cool on a towel laying on side. Turn to other side after a few minutes to allow moisture to escape, then stand up to completely cool. Store in plastic bag.

WHOLE WHEAT FLAX’N APPLE MUFFINS

¼ c milled flax seed (opt)
½ tsp salt
¾ c wheat graham flour
1 egg, beaten
¾ c unbleached flour
1 ½ c finely chopped apple
½ c sugar
3 Tbls vegetable oil
2 tsp baking powder
½ c milk
½ tsp soda
½ chopped nuts(opt)

Blend dry ingredients in a bowl. In a separate bowl combine egg,
vegetable oil, and milk. Add dry ingredients to egg mixture. Stir
just till blended. Fold in apples and nuts. Batter will be thick.
Fill well greased muffin tins 2/3 full. Bake at 350 for 18 minutes or till top springs back when touched. Yield 12 muffins

OATMEAL CHOCOLATE CHIP COOKIES

2 c. packed brown sugar
1 ¾ c flour (wheat, white wheat, rye etc.)
2 eggs
1 tsp soda
1 tsp vanilla
½ tsp salt
1 c shortening
3 c quick oats
1 c chocolate chips

Cream the brown sugar, shortening, eggs, and vanilla in a bowl.
Blend in flour, baking soda, and salt. Stir in the rolled oats and
chocolate chips. Then drop by spoonfuls onto greased baking
sheets. Bake at 350* for 7-8 minutes. Do not over bake. 4-5 dozen

Mock Hamburger

1 c wheat
1 egg
1 can red kidney beans(or any cooked beans)
salt and pepper to taste


Cook wheat 1 hour. Blend wheat in blender then add beans and continue to blend. Add egg and salt and pepper. This can be molded into patties and fried or used in any recipe calling for hamburger. (Cherie Harmon)

Fried Whole Wheat

2 T oil
2 c coarsely chopped onion
1 c green pepper, diced
2 c left-over meat (bacon, ham, shrimp,chicken)
2 c whole kernel wheat
½ tsp salt
2 T soy sauce
2 eggs

In a large skillet, saute’ onion and green pepper in oil. Then add meat and whole wheat. Add 2 eggs, beaten slightly, soy sauce, and salt. Stir until eggs are cooked.

Boston Baked Whole Wheat

4 c whole kernel wheat
10 c water
1 lb. Bacon, cut in fourths
1 large onion, diced
¼ c molasses
1/3 tsp pepper
1/3 c catsup
2 tsp salt
½ tsp dry mustard

In a large roaster or Dutch oven, combine wheat, water, bacon,
and onion. Combine remaining ingredients in bowl and pour into
pan with wheat. Cover and bake at 200 degrees for 6 hours.
Remove cover the last ½ hour of baking. Add a little boiling
water if mixture becomes a little dry. Serve with hot bread. Makes 14 cups

Mexican Wheat Chili Stew

1 lb ground beef
1 tsp chili powder
1 large onion chopped
1 tsp salt
¼ tsp garlic salt
pinch of cayenne
1 large can of tomato sauce
1 tsp oregano
4 T flour
1 tsp Italian seasoning
2 c whole wheat, soaked overnight
5 c beef bouillon, consume,
2 squirts A-1 sauces or mushroom soup

Brown hamburger. Drain and saute’ onion with garlic salt. Add remaining
ingredients. Simmer several hours until it reaches desired consistency.
Add a can of green beans or corn 1 hour before serving. Check the stew
often and stir Adjust water if necessary. (Rebecca A McGarry)

Wheat Chowder

2 c diced carrots
2c cooked wheat
1 c boiling water
1 tsp salt
½ c diced pork(ham) dash of pepper
4 T onion
2 c milk
1 T. flour
1 T chopped parsley

Cook carrots in water until tender. Fry the pork until crisp and
drain the fat. Keep 3 T fat. Add onions and brown lightly in fat.
Stir in flour and thicken. Add all other ingredients and mix until well blended

Honey Coconut Granola

4 c rolled grain (oats, wheat)
1 c coconut
1 c whole wheat flour
¼ c cooking oil
¾ c honey
1 tsp vanilla

Thoroughly mix together. Spread on a cookie sheet, bake at
300 degrees for 20 minutes, stirring occasionally while baking.
After cooking, add any or all of the following:

¼ c sunflower seeds
¼ c coarsely chopped almonds or pecans
¼ c sesame seeds¼ c raisins or other dried fruit

Wheat Flake Cereal

2 c wheat flour
2 c water
½ tsp salt
2 T honey

Stir water, salt and honey into flour. Spread on cookie sheets
(1/2 c to each cookie sheet) bake 15 minutes at 350 degrees. Break into bite size pieces. ( Cherie Hansen)

Grapenuts Cereal

3 c wheat flour
2 tsp soda
1 c brown sugar
1 tsp salt
1 c sour milk or buttermilk

Mix thoroughly. Bake at 300 degrees until golden brown.
Crumble and dry. (Jill Hansen)

Wheat Berries (wheat in a thermos)

½ c wheat kernels
1 qt. boiling water

Place wheat in thermos and pour water to fill thermos. Screw on lid. Sit 2 hours or overnight. Strain. Or place in a crockpot on low.

CINNAMON SNAPS

¾ c shortening
1 c. packed brown sugar
1 egg
¼ c. molasses
2 ¼ c. all purpose flour
2 tsp. baking soda
2 tsp ground cinnamon
½ tsp salt
additional sugar

In a mixing bowl, cream shortening and brown sugar.
Add egg and molasses. Combine the flour, soda,
cinnamon and salt; gradually add to creamed mixture.
Roll into 1-inch balls, then roll in additional sugar
Place 2 inches apart on un-greased baking
sheets. Bake at 350 for 8-10 minutes or until cookies
are set and tops are cracked. Remove to wire racks to
cool.
Yield: 4-4 ½ dozen .
These are nice and chewy. Do not over-bake.

APPLE DUMPLINGS

1 ½ c. sugar
½ tsp salt
½ tsp cinnamon, divided
2 tsp baking powder
½ tsp nutmeg, divided
2/3 c. shortening
¼ c margarine or butter
½ c milk
2 c water
6 small apples peeled and cored
2 ¼ c flour
1/3 c sugar

For syrup combine: 1 ½ c sugar, ¼ tsp. cinnamon, 1/4 tsp
nutmeg and water. Bring to boil, reduce heat and simmer
for 5 minutes. Remove from heat, stir in margarine and set aside. Combine flour, baking powder and ½ tsp salt. Cut in shortening till it resembles course crumbs. Add milk all
at once; stir just till moistened. Form into ball. Roll to
18” x 12” rectangle on floured surface. Cut into 6- six inch squares. Place apple in center of each square; sprinkle with remaining 1/3 c sugar, ¼ tsp of each, cinnamon and nutmeg.
Dot with butter. Moisten edges of dough. Fold opposite
corners to center on top of apple. Pinch edges together.
Place in 13”x 9”x2” baking dish. Pour syrup over
dumplings. Bake at 375 degrees for 45 minutes or till
apples are tender and crust turns light golden brown. Serve warm or cold with cream or ice cream.

Rolls

GRANDMA’S ROLLS
(New Era Magazine, November 2004)

In a saucepan, combine:
2 c milk
1/2 c shortening
1/2 c sugar
Bring to boil, then cool.

In a small bowl, combine:
1 c lukewarm water
2 heaping Tbsp yeast
2 tsp sugar
Set aside and let dissolve.

2 1/2 tsp salt
3 beaten eggs
7-9 c flour

When the milk mixture has cooled to lukewarm, pour into mixer. Add a cup of flour, all of the yeast mixture, salt and eggs. Beat until smooth. Add flour a little at a time while mixing, until dough pulls away from the sides of the bowl but is not stiff.
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size. Punch down, cover and let rise again until double in size.
After dough has risen a second time, divide in half. Place on a floured board ir counter. Roll out until 1/2 inch thick and cut into circles. Place on a gresed cookie sheet so rolls are almost touching. Let rise about 30 minutes. ( Or, just shape into balls about the size of a golf ball place close together. ) Makes about 4 dozen .
Bake at 350-375*F for 12-15 minutes until lighlty golden brown.
***************************************************************************


90 MINUTE ROLLS
(Good for making cinnamon or other sweet rolls.)

2 c lukewarm milk
2 eggs
1/2 c sugar
1/2 c shortening
1 tsp salt
2 Tbsp yeast in 1/2 c very warm water
6-7 c flour

Add all ingredients except salt and 1/2 of the flour. Mix with electric mixer. Let stand 20 minutes. Add the rest of the flour and the salt. Mix well. Cover and let stand for a few minutes. Divide into golf ball shapes and place on greased baking sheets or cake pans, close but not touching. Bake at 375*F for 15-20 minutes.

Gravy Recipes

BASIC CHICKEN GRAVY
FROM BOUILLON

2 Tbsp cornstarch 2 tsp chicken bouillon granules
(or two cubes)
1 c. water 1 c. milk

Combine cornstarch and bouillon ; add water and mix well. Add milk. Heat on medium heat, stirring constantly. Cook till mixture boils and becomes thickened. Serve . Makes 2 cups

For Beef Gravy, use beef bouillon instead of chicken bouillon.

When thickening soups, add 1 Tbsp cornstarch for every cup of liquid. If you like thinner soup, add less. If you like thicker soup, add more.

When using flour instead of cornstarch, use 2 Tbsp for one cup of liquid.



GRAVY FROM POULTRY DRIPPINGS

3 Tbsp poultry drippings
¾ c. milk
3 Tbsp flour
1 tsp salt
dash pepper
¾ c. milk

Remove fried poultry form skillet. Reserve 3 Tbsp poultry dripping in the skillet. Combine ¾ c. milk, flour, salt, and pepper. Mix with wire whisk till well blended. Stir into drippings in the skillet. Stir in remaining ¾ c. milk. Cook over medium heat, stirring constantly, till thickened and bubbly. Cook and stir 1 minute more. If necessary, thin with a little additional milk. Makes 1 ½ cups.