Perfect Eggs

How to Tell if an Egg is Fresh   Place the egg in a bowl or pan with enough cold water to cover the egg: 
If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh.  If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh.  If the egg floats on the surface, it should be discarded. Perfect Eggs:

From Seattle Times March 2005

Baked or shirred: Preheat oven to 325 degrees. Lightly butter a small 5 inch diameter baking dish. Break two eggs into it and dot with l t. butter cut into pieces. Bake unto whites are set and yolks are thickened, l5 to l8 minutes. Season with salt and pepper, and a sprinkling of minced herb such as tarragon, thyme, dill or basil.

Soft-cooked:  Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, cover and remove pan from heat. Set aside 4 to 5 minutes.

Hard-cooked eggs:  Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain, Place eggs in a single layer in a saucepan and cover by at least one inch of water. Bring quickly to a boil, cover and remove pan from heat. Set aside l5 minutes. Drain and rinse with cold water. Put ice cubes in pan to help reduce heat quickly. Peel under cold, running water.

Fried: For two eggs, use an 8 inch pan. Use l t. utter or vegetables oil, or a combination of both, per egg. Heat pan over medium, then add fat until it begins to sizzle. Crack eggs into bowl, then add to pan. For sunny-si8de up, cook 4 to 5 minutes, basting top with some of fat. For over easy, cook as for sunny-side up, and then use a wide spatula to carefully turn egg over during last l5 to 20 seconds of cooking. Season with salt and pepper.

Scrambled: Break eggs in bowl and whisk briefly. Season with salt, pepper, fresh thyme, chives or drill, or a little grated Parmesan or Romano. Add up to l T. liquid, cream or milk for richness, or water for a fluffier texture—per egg. Cook in non-stick skillet over medium-low heat with l t. butter per egg. Stir slowly and constantly with heat-resistant rubber spatula until just set and no visible liquid egg remains. Remove from pan immediately.

(Note: Undercooked eggs should not be eaten by young children, elderly or anyone with a poor immune system.)  CeCe Sullivan: csullivan@seattletimes
http://seattletimes.nwsource.com/html/foodwine/2002208599_eggcook16.html

Egg in a Hole

1/4 cup butter, divided
2 slices bread
2 eggs
salt to taste

DIRECTIONS:

1. Melt 1 tablespoon butter in a small skillet over medium heat.

2. Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Cooking time abt 10 min. total Serve warm.

Brownie Recipe for Julia

You asked for a Brownie Recipe that you remembered from long ago.  I think this is the one you remember.  It's chewy and yummy.  It was a recipe contributed to an old cookbook by Donna B., Diane J. and Karen M.  

1 c. butter, melted
1/3 c. cocoa
2 c. sugar
Cream together and add 4 eggs, beating after each egg
Add
1 3/4 c. flour
2 t. vanilla
1 c. chopped nuts--pecans, walnuts, etc. (optional)

Mix above ingredients well and pour into a greased 9 x 13 pan.  Bake at 350 degrees for 20-25 minutes or bake at 325 degrees for 30-35 minutes.  Cool and frost.  Make your own chocolate butter frosting or frost with a tub of purchased chocolate frosting or use 1 tub of Betty Crocker "Whipped" Fluffy White Frosting. 

For Christmas add peppermint extract to white frosting and color the frosting pink.  Crush candy cane and sprinkle over the top.  You can also melt chocolate chips and drizzle the choclate over the top, using a sandwich bag with a corner clipped, for a fancier look. 

Add mint extract and light green food coloring for a mint-chocolate taste.  (Some of these ideas are from Karen Y.)

Chunky Salsa -- Becky

1 can corn-drained
1 can black beans-drained
1 can olive-drained
1 diced tomatoes- don't drain
3 large cloves of Garlic minced
1 red pepper- cut in small pieces
1 tsp olive oil
1 tsp vinegar
1 tsp sugar
1 tsp chopped cilantro

Mix together and enjoy. Even better the second day!

Black Bean Soup (from Our Best Bites) see blog below

Recipe from "Our Best Bites"--www.ourbestbites.com

This soup is nutritious and delicious.  There are so many great recipes on this blog.  The blog was recently featured in LDS Living, Better Homes and Garden, and more.  As far as what's hot and what's not--they are!

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf
1 lime (optional, but yummy) 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender. 

Remove from heat. Remove bay leaf from soup. Squeeze l/2 to 1 lime juice into soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Nutritional Information (1 C soup, w/o toppings):

125 calories, 2g fat, 8g fiber

Please add your recipe under comments.

Apple Cinnamon Syrup

1 apple, peeled and chopped
1/4 cup sugar
2 Tbsp. cornstarch
1/4 tsp. Cinnamon
2 cups Apple Juice
2 Tsp. lemon juice or lime juice
1/4 cup butter

Prepare apple.  In a saucepan, mix apple, apple juice, lemon juice and butter. Mix dry ingredients and add to the saucepan mixture. Bring to a boil. this will thicken as it heats up.  Yummy on french toast, waffles or pancakes.

Risotto (made from a starchy, short, Italian rice)

1 cup uncooked Arborio rice
1 small onion or 1/2 medium onion, chopped
1 T. chopped fresh parsley (optional)
2-3 T. butter OR 1 T. butter and 2 T. olive oil
4-5 c. hot chicken broth 
1/4 to 1/2 c. grated Parmesan cheese (or Kraft 100% grated Parmesan cheese for a pantry meal)
  ground pepper
salt to taste (probably not needed)

1.  Saute 1/2 chopped onion (and 1 T. parsley) over medium or medium-high heat in butter for about 4 minutes until onion is tender.

2.  Add rice and continue cooking and stirring until edges of kernels are translucent--about 3 minutes.  This is where the Italians add 1/3 c. wine and cook for 3 more minutes.  1/3 c. white grape juice would be all right if you had it on hand.

Hot Chicken Broth

3.  Begin adding hot chicken stock.  Add 1 cup the first time and then add it 1/2 cup at a time. Your heat should be no higher than medium, and you may need to reduce it periodically as the rice absorbs the broth.  Cook uncovered and stir frequently.  After the first 1 cup, add 1/2 cup of broth about every three minutes.  It takes about 20 minutes.  It is done when the rice becomes tender and the mixture becomes creamy.

Creamy, cheesy Italian rice

4.  Add ground pepper, salt, if needed, and Parmesan cheese.  Serve immediately.  It should be a creamy, yummy rice that will pile up on the plate.


There are so many fun things you can do with risotto.  You can add other cheeses, such as combinations of Parmesan, Mozzarella, Gorgonzola or Ricotta.  You can add any vegetables.  We love garlic and mushrooms added with the onion in Step 1.  We grow herbs on the patio and like to add parsley, chives, or green onions.  Red or green peppers, zucchini, butternut squash, or asparagus add healthy, wonderful flavors.  Risotto with shrimp would be yummy.  Experiment!  Risotto is a pantry staple at our house.

Quick Beef Stew-Elisa

1 medium onion, diced
2 long stalks celery
2 long carrots, peeled and sliced
2 large russet potatoes, peeled and diced
1 T olive oil
2 T tomato paste
1 can Beef chunks, with liquid
2-3 T Better than Boullion-Beef flavor
3 Quarts water?
Salt and Pepper to taste
2 bay leaves
1 1/2 tsp dried rosemary, crushed in your hand

In a large pot, add all ingredients except onion and oil. Bring to a boil.
Meanwhile, saute onion in olive oil until translucent (about 5-7 minutes). Scrape onion into the stew pot. Ladle out 1/2 cup of the broth and put into the saute pan and let simmer for 2 minutes, scraping up the bottom of the pan while simmering. Pour the broth back into the stew pot. Simmer soup until potatoes are soft.
Serve with cornbread.

72-Hour Kit List

You need to think and pray about what is best for your situation.  There are many, many examples of what should go in a 72-hours kit.  Here is a general list to at least look at:

http://lds.about.com/od/preparednessfoodstorage/a/72hour_kit.htm

FEMA -- 72 hour list

Disaster Supplies Checklist (from FEMA)

Are you thinking about your 72 hour kit?

72 Hour Kits Revisited: Part 1 of  2 http://foodstoragemadeeasy.net/

Put "72 Hour Kits" in the "search our site" blank

Chocolate Pumpkin Mini-Muffins

http://bakeat350.blogspot.com/2009/10/chocolate-pumpkin-mini-muffins.html(makes approx 43 mini muffins)

1 box chocolate cake mix
1 can (15 oz) pumpkin
1/2 c mini chocolate chips
2 (egg whites plus 2 TBSP water) or 2 eggs

Preheat the oven to 375. Grease the insides of your mini muffin liners, otherwise the muffins will stick to the paper. (I use vegetable oil and a paper towel for this job.) Place in mini muffin tins.

Chicken Cacciatore

Our Best Bites   http://www.ourbestbites.com/2009/02/chicken-cacciatore/

1 lb. chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces

1/4 c. white flour

1 tsp. Kosher salt

1 tsp. freshly ground black pepper

1/2 c. olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. white wine, white cooking wine, or apple or white grape juice. I'll be honest with y'all, it tastes a whole lot better with wine. Just sayin'.

1 1/2 c. chicken broth

1/4 tsp. thyme

1/4 tsp. marjoram

1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don't have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil, lest you start a grease fire. I am NOT speaking from ANY kind of firsthand experience here... ;)

While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
Serves 6-8.

FREEZER MEAL INSTRUCTIONS:

Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce. When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. You can either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or you can just plan to have those in your fridge when you're ready to make this.

Easy Chicken Parmesan (stove top)

4 boneless, skinless chicken breast halves
1/2 c. Italian breadcrumbs
1 egg, beaten
4 t. butter
2-3 c. spaghetti sauce
4 slices mozzarella cheese
1 T. grated Parmesan cheese

Directions:
1.  Pound chicken to flatten or purchase the thin cut
2.  Salt and pepper the chicken
3.  Dip chicken in egg; then in bread crumbs
4.  Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done
5.  Remove chicken from skillet
6.  To skillet add spaghetti sauce
7.  Heat thoroughly
8.  Add chicken
9.  Place slices of mozzarella on top of chicken
10.  Sprinkle with Parmesan
11.  Cover and cook until cheese is melted and all is done
12.  Serve with a side of spaghetti.

Chicken Parmigiana (oven)

4 boneless, skinless chicken breast halves
2-3 c. spaghetti sauce or classic tomato sauce
1 egg + 1 T. milk or 1/3 c. milk
1/2 c. Italian-style dry bread crumbs
1/4 c. canola oil, butter, or olive oil
4 slices mozzarella cheese or 2 c. grated mozzarella cheese
2 T. grated Parmesan cheese
2 T. chopped fresh parsley, optional (Easy to grow in your backyard or on a deck)

1. Heat oven to 375 degrees.
2.  Pound chicken to flatten (put between two pieces of parchment, wax paper, etc. and pound)
3.  Salt and pepper the chicken
4.  Dip chicken in egg mixture, then in bread crumbs
5.  Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil about 10 minutes, turning once until chicken is golden brown.
6.  Spread 1- 1 1/2  cup(s) of the spaghetti sauce in a 13 x 9 x 2 inches. Arrange the chicken on sauce. Place slices of mozzarella cheese on top of each chicken breast. Cover with 1 c. spaghetti sauce. Top with Parmesan.
7.  Cover and bake 20 minutes or until hot and bubbly. Uncover and bake about 10 minutes longer or until cheese is lightly browned.
8.  Serve over cooked spaghetti (whole wheat is delicious). Sprinkle with parsley, if desired.  (Parsley is very fun to grow on a patio or in the garden.  It comes back year after year.)

Glazed Oranges & Strawberries

Ingredients

4 navel oranges
4 cups hulled strawberries, sliced
One-quarter cup balsamic vinegar
One-quarter cup packed light brown sugar
1 tablespoon juniper berries, crushed (optional)
One-quarter teaspoon nutmeg, preferably freshly grated
Pomegranate seeds (optional)

Preparation

Peel oranges and cut crosswise into one-quarter inch thick slices. Arrange on four serving plates. Arrange strawberries over the orange slices. In a small saucepan, combine vinegar, brown sugar, and, if desired, juniper berries. Bring to a boil over medium heat, stirring occasionally. Strain out juniper berries if using. Drizzle mixture over fruit; top with nutmeg. Garnish with pomegranate seeds, if desired.

Chicken, Italian flare

Ingredients--
4 boneless, skinless chicken breasts
2 eggs, beaten
1 cup Parmesan cheese
1 c. Italian bread crumbs
½ T. garlic powder
¼  t. salt
¼-½ t. ground pepper
¼ c. Italian Salad Dressing – (Wishbone Robusto Italian is one good choice)
4 t. butter

Method--

1.  Wash chicken, pat dry
2.  Whisk cheese, bread crumbs, garlic powder, salt, and pepper in pie plate
3.  Dip chicken into eggs
4.  Dredge with crumb mixture
5.  Put on greased baking sheet
6.  Drizzle with salad dressing
7.  Place pat of butter on each chicken breast
8.  Bake 350 -- for 45-50 min.

Asparagus, Roasted

Pick smooth, unwrinkled stalks with tightly closed tips. Thicker, meatier stalks are usually sweeter, but just as tender as the thin ones.

•1.  Preheat  to 425 degrees.

•2. Prepare 1-1½ pounds medium-thick asparagus.  Wash and break off ends opposite head and discard.

•3.  Place on a rimmed cooking sheet and toss  with 2 t. olive oil;  kosher salt and ground pepper.

•4.  Roast until lightly browned  (9-12 minutes depending upon thickness and your taste).  Then, sprinkle Parmesan cheese over asparagus and serve immediately.  (Freshly ground Parmesan cheese is best, but Kraft 100% Grated Parmesan Cheese works.)

Indonesian Lemongrass Coconut Rice

2 cups jasmine rice
3 stalks of fresh lemongrass, bruised with side of knife
1 inch piece of fresh ginger, peeled
1 1/2 cups water
1 cup coconut milk
1 tsp kosher salt
1 Tbs crushed peanuts, for garnish

In a 2 quart pot, pour 1 quart of water over rice and stir. Remove water and continue to rinse rice until it comes out fairly clear. Pour out water. Add all ingredients except peanuts. Stir well to combine. Put on high heat and bring to a boil, stirring constantly to prevent burning. Immediately reduce heat to low and cover with lid. Cook for about 15 minutes or until rice is tender and liquid is absorbed. Remove pot from heat but continue to leave pan covered for an additional 10 minutes. Remove lemongrass and ginger and fluff with a fork. Garnish with peanuts.

Alternative: Use the same ingredients in a rice cooker and cook as directed.

Asian Chicken Lettuce Wraps

Sauce:
1/3 cup hot water
2 Tbs peanut butter
1/3 cup soy sauce
1/3 cup brown sugar
1 clove garlic, minced
1 Tbs sesame oil
1 Tbs sesame seeds
1 tsp freshly grated ginger root
1 tsp lime juice
1/4 tsp lime zest

1 Tbs green onion, thinly sliced

3 cups cooked chicken, diced into small pieces
1 head iceberg, bib or butter lettuce, cored, washed and separated
carrots, grated
cucumbers, chopped
sprouts
1/3 cup peanuts, chopped

Directions:
Combine hot water peanut butter and mix until smooth. Add remaining ingredients of sauce. Add 1/2 the sauce to the chicken and heat. Reserve remaining sauce to drizzle on wraps. To assemble wraps: Fill lettuce leaf with 2 Tbs chicken mixture and top with remaining toppings to taste. Drizzle with sauce and wrap and eat.

Mongolian Beef

Sauce:
2 tsp. oil
1/2 tsp ginger
1 Tbs minced garlic
1/2 cup soy sauce
1/2-3/4 cup water
3/4 cup dark brown sugar

Heat oil in frying pan. Add ginger and garlic and saute for 1 minute. Add soy sauce water and brown sugar. Stir for a few minutes until it thickens. Remove from heat.

Oil to fry
1 lb. flank steak
1/4 cup corn starch
3-4 diced green onions
1 Tbs toasted sesame seeds

Cut steak into bite-size pieces. In a bowl, cover steak with corn starch and coat. Heat 1 Tbs oil in frying pan and add steak. Stir and cook for 2-3 minutes. Pour sauce over meat and cook until it bubbles and thickens 1-2 minutes. Top with green onions and sesame seeds and heat through. Serve over rice.

Variation: When sauting the meat, add chopped broccoli and diced carrots and onions for beef and vegetable dish. Sauted green beans, fresh or frozen are a delicious side.

Lemon Pie

Use a single pie crust from the pie dough recipe and cook ahead of time, being sure to poke it well with a fork to avoid shrinkage during baking.

1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated zest of 1 lemon
3/4 cup lemon juice
1 tablespoon butter
1/3 cup sugar

In 2-quart double-boiler stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Mix constantly and bring mixture to boil for 1 minute.

Remove from heat. Stir in zest of lemon, lemon juice, and butter. Turn into pastry shell. Beat the egg whites at high speed until foamy. Gradually beat in sugar and continue beating to form stiff peaks.

Spread some meringue around edge of filling first, touching crust all around, then fill in center. Bake in 350 degrees oven 15-20 minutes or until peaks of meringue are lightly browned. Cool. OR do not add meringue, cool and cover with whipped cream when served.
from -- http://momsrecipes.nielsonpi.com/

Wednesday, March 16 2011 Food Shortage or Food Storage: Which do you Choose?

http://www.ldsmag.com/index.php?option=com_zine&view=article&id=7654

Homemade Pizza Dough

http://beprepared.com/images/art/homemadepizzadough.pdf 

easy and delicious

Tortilla-Tomato Soup-Elisa

Ingredients
2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 large carrot, chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes. with juice
1/4 cup fresh lime juice
1 can black beans, drained and rinsed
2 cups frozen corn
1/4 cup reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro leaves
Directions
Preheat the oven to 375 degrees F.


Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.


Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the carrot, cook for 3 minutes. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.


Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Add the corn and beans, and bring to a boil.
Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Arugula, Caramelized Onion and Goat Cheese Pizza-Elisa

Ingredients
1 tablespoon olive oil or butter
2 sweet onions, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese
Directions
Preheat the oven to 400 degrees F.

Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.

Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Whole Wheat Waffles adapted from Alton Brown 2005 Good Eats

2 c. whole wheat flour (or white if you desire)
1/2 t. baking soda
1 t. baking powder
1 t. salt
3 t. sugar
3 whole eggs, beaten (or powdered eggs)
1/4 c. melted butter or olive oil
2 c. buttermilk (works well with powdered buttermilk reconstituted or 2 c. reconstituted powdered milk + 1 t. lemon juice)
Vegetable spray for waffle iron

In a medium bowl whisk together the flours, soda, baking powder, salt and sugar.  In another bowl beat together eggs and melted butter or oil, and then add the buttermilk.  Add the wet ingredients to the dry and stir until combined.  Allow to rest for 5 minutes.  Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations.  Close iron top and cook until he waffle is golden on both sides and is easily removed from iron.  Serve immediately or keep warm in a 200 degrees oven until ready to serve.

Concern about food, fuel shortages in wake of Japan disasters (March 2011)

Lack of basic supplies, batteries, bread, gas

Drop, Roll and Cover (practice and prepare you and your home)

Hazard-specific Preparedness Steps

1. Find out if you live or work in a liquefaction area that may be impacted during an earthquake. While all areas within our region are susceptible to earthquake damage, liquefaction areas may be more vulnerable.
2. Pick safe places in your home where you could drop, cover and hold during an earthquake. Safe places could be under a sturdy table or desk or against an interior wall away from windows, bookcases, or tall furniture that could fall on you. Remember to do the same at work! 
3. Practice drop, cover and hold. If you physically practice you'll have a better chance of remembering what to do during a real earthquake.
4. Have a fire extinguisher available and know when and how to use it. Minimum recommended size: 2A:10BC.
5. Seismically safeguard your home. This could include securing items such as appliances, water heater, book cases, framed pictures, televisions and computers; installing cabinet latches, and securing valuable/sentimental breakable items to shelves with putty.
6. If your home was built before 1977, check to see if the foundation is bolted to the frame.
7. Prepare for the possibility of a tsunamis, power outages and landslides.

General Preparedness Steps (from King County)

Have and practice a family disaster plan. Establish meeting places and phone numbers in case family members are separated. Identify an out-of-state contact to call during a major disaster or emergency; it will be easier to call out of the area if local lines are tied up. Make sure everyone knows when and how to call 9-1-1. Keep your disaster supply kits up to date. Make sure you have kits for your home, vehicle, work and school. Get a tone-alert NOAA Weather Radio to receive emergency notifications and up-to-date information and instructions. Teach all family members when, where and how to turn off utilities. Make sure you have the appropriate equipment, such as a wrench, handy. Make sure you understand the emergency plans and expectations at your child's school and your work. Preplan alternate transportation routes to and from work and other important destinations. Be sure to keep at least a half-tank of gas in your vehicle at all times; power outages often accompany disasters and gas stations rely on electricity to power their pumps. Know ahead of time what you should do to help family, friends or neighbors who are elderly or have special needs. See earthquake for more info:  http://www.kingcounty.gov/safety/prepare/residents_business/Hazards_Disasters/Earthquakes.aspx

Immediately Following a Disaster (such as an Earthquake)

During emergencies or disasters, you can stay informed by:

• Listening to 1700 AM, the City of Issaquah’s official radio station.
• Visiting this Web site.http://www.ci.issaquah.wa.us/SectionIndex.asp?SectionID=33
• Calling the city’s information line at 425-837-3028.
• Tuning in to ICTV Channel 2

Bellevue's emergency numbers
http://www.ci.bellevue.wa.us/pdf/Utilities/extreme-weather-numbers-webpage.pdf

1.  Take care of yourself and your loved ones.

2.  Protect your head, feet and hands.  A bicycle helmet or hard hat protects from falling debris.  Sturdy shoes protect from broken glass. Leather gloves protect from sharp objects.  (Have shoes, hat, and gloves under your bed.)  Put them on before you check on your family.  Studies have shown that many people get their feet cut on the way to check on their loved ones.  Be preapred.

3.  Check on the well being of all family members.  (Training before hand is advisable so they know what to do in case the earth starts shaking.)  Drills are good.

4.  Check the natural gas or propane at your home.  Fires are one of the most dangerous aftermaths of earthquakes.  Turn it off only if you smell gas, the meter is buzzing around, appears broken or suspicious. Have a wrench OUTSIDE in a container in a plastic bag so you can turn it off in an emergency. (If it needs to be turned off, turn the valve 1/4 turn to shut off the gas.  NEVER turn it back on once it has been turned off, the gas company will need to do that.

5.  Shut off the water at the house main to trap water in your home and to keep pollutants out of possible drinking water, like that in your water heater.  Know where your valve is and how to do this.

6.  If you are part of a neighborhood organization that has a plan for disasters, put your OK or HELP sign on your front door or window.  Posting the sign helps your neighbors locate those who need help first.

7.  Again, if you are part of a MYN group or have a plan, place your fire extinguisher on the sidewalk where neighbors can see it.  This way, if a neighbor has a small fire after a disaster, extinguishers are immediately available.  Saving your neighbor's house may well mean saving yours.

8.  Listen to Emergency Alert Am/FM radios or a NOAA Weather radio for instructions from the authorities.  

Whole Wheat Bread (instant yeast)

Easiest Whole Wheat Bread #1 -- Leslie Probert (CEW 2007, Handout #26)

Lemon juice in this recipe acts as a dough enhancer, which gives bread a fine, light texture.  Gluten, a natural protein derived from wheat, provides elasticity, strength, and added texture, helps retain moisture, prevents crumbling and extends the shelf life of the bread.  If you do not want to store gluten flour, whole wheat flour can be substituted.

2 (8 x 4-inch) Loaves                                      4 (8x4-inch) Loaves

3 ½ c. whole wheat flour                                7 c. whole wheat flour

1/3 c. gluten flour                                            2/3 c. gluten flour

1 ¼ T. instant yeast                                        2 ½ T. instant yeast

2 ½ c. steaming hot tap water (120-130)       5 c. hot tap water

1 T. salt                                                          2 T. salt

1/3 c. oil                                                         2/3 c. oil

1/3 c. honey or ½ c. sugar                            2/3 c. honey/or 1c sugar

1 ¼ T. bottled lemon juice                             2 ½ T. bot. lemon juice

2 ½ c. whole wheat flour                               5 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook.  Add water all at once and mix for 1 minute; cover and let rest for 10 minutes.  Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.  Add last flour, 1 cup at a time, beating between each cup.  Knead for about 8-15 minutes until dough pulls away from sides of the bowl.  This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off.  Turn dough onto oiled counter top; divide, shape into loaves.  Place in oiled bread pans.  Let rise in warm oven for 10-15 minutes until dough reaches top of pan.  Do not remove bread from oven; turn oven to 350 degrees F. and bake for 30 minutes.  Remove from pans and cool on racks. 

If you do not have a mixer with a dough hook and are kneading this by hand gradually add last cup of flour to keep dough from sticking to counter.  You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough.  With wheat bread, always add the least amount of flour possible to keep bread moist.  Knead for 10 – 15 minutes, shape into loaves.

To make a 2-loaf recipe of this bread every other day for 1 year (1 loaf/day), you need 275 lbs. of wheat ground into flour, 4 gallons of oil, 46 lbs. honey or sugar, 8 (1-lb) pkgs. Yeast, 61 c. gluten flour, 3 2/3 quarts lemon juice and 7.3 lbs. salt.

100% Whole Wheat Bread--Englund

1       cup        Warm water

2       Tbls       Yeast,  set aside

Place in mixer:

4       cups       Warm water

½      cup        Oil (vegetable)

1       cup        Honey

2       Tbls       Salt

½      cup        Gluten Flour

6       cups       Whole Wheat Flour (preferably 13-15% protein)

Mix well

Add yeast mixture, mix again

Slowly add:

5-6 cups more wheat flour

Add only enough flour until dough pulls away from bowl and is still sticky

Mix for 10 minutes

Divide into fourths, roll each ¼, shape into loafs.  Cover and let rise until double in size or more.

Bake in Pre-heated oven @ 350° for 30 minutes

Remove from pans immediately and cool on bread racks

Simply Perfect Bread --Sabrina

Regular Batch

14 to 16 cups whole wheat flour (10 to 12 cups whole wheat)

2 rounded tablespoons dry yeast

1/2 cup high-gluten (80%) flour* (optional)

500 mg vitamin C (optional)

6 cups warm water (120 to 130°)

1/2 cup vegetable oil

1/2 cup honey or sugar

1 1/2 tablespoons salt

Medium Batch

10 to 12 cups whole wheat flour (7 cups whole wheat)

2 tablespoons dry yeast

1/3 cup high-gluten (80%) flour* (optional)

300 mg vitamin C (optional)

4 cups warm water (120 to 130°)

1/3 cup vegetable oil

1/3 cup honey or sugar

I tablespoon salt

Small Batch

6 to 7 cups whole wheat flour (5 cups whole wheat)

I rounded tablespoon dry yeast

1/4 cup high-gluten (80%) flour* (optional)

250 mg vitamin C (optional)

2 cups warm water (120 to 130°)

3 tablespoons vegetable oil

3 tablespoons honey or sugar

2 scant teaspoons salt

Mill whole wheat in an electric grain mill. Place 9, 6, or 3 cups fresh flour (depending on desired batch size) into mixer bowl equipped with kneading arm. Add dry yeast, gluten flour and vitamin C. Pulse to mix well. Add water, and mix for I minute.  For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes. This is very important if kneading by hand. Sponging makes lighter bread and reduces kneading time. Add oil, honey, and salt. Turn on mixer, and quickly add remaining flour, I cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour needed may vary. Knead 7 to 10 minutes. If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.

Preheat oven to 150° during this time. Lightly oil hands. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set a kitchen timer, and watch closely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn heat to 350°.  Bread may also rise uncovered on countertop until double. Bake in a preheated oven 350° oven for 30 to 35 minutes. Immediately remove from pans; let cool on wire racks. For a soft crust, mist lightly with water from a spray bottle while still hot. Slice

bread when cool, and store in plastic bags in freezer, not refrigerator.

Bake:          Time:          Temp:

Regular Batch  30-35 min      350°                       5-6   4" x 8 1/2" loaves

                                                                                                               

Medium Batch   30-35 min      350°                       4    4" x 8 1/2" loaves

                                                                               

Small Batch    30-35 min      350°                       2    4" x 8 1/2" loaves

High-gluten flour* is a high protein (80%) flour available at most health food stores.  It adds volume and improves texture in whole wheat bread.  If using regular gluten flour, double the amount called for in these recipes.

Whole Grain Waffles with Cheddar and Maple-Apple Sauce from Everyday with Rachel Ray

We made the whole wheat waffle recipe on this blog and added orange cheddar cheese.  Instead of a cinnamon stick we used a little ground cinnamon, no nutmeg, These were yummy--the cheese and apple combination was a delight. 
 
4 gala, honeycrisp or golden delicious apples
1 cup real maple syrup
1/4 cup apple cider or apple juice
1 cinnamon stick
2 cups whole grain pancake/waffle mix
2 eggs
2 tablespoons butter, melted, plus more for brushing, if needed
1 1/2 to 2 cups milk
Freshly grated nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Cooking Spray, if needed

Peel, quarter and core the apples, then cut them into chunks. In a large saucepan, combine them with the maple syrup, cider, and cinnamon stick and bring to a bubble. Lower the heat a bit and, stirring occasionally, let rapidly reduce into a thick topping while you make the waffles.

Meanwhile, heat a waffle iron to high. Combine the waffle mix with the eggs, melted butter, 1 1/2 cups milk and lots of freshly grated nutmeg (about 1/2 teaspoon). Stir in the cheese. If the mixture gets too thick, stir in a little more milk.

If the waffle iron is nonstick, fill it with the batter and cook until crisp. If it's not nonstick, spray with cooking spray or brush with more melted butter, then fill and cook the waffles. Top with the maple-apple sauce.

Squash Soup

1/2 c Onion; Chopped, 1 Medium
2 T Butter Or olive oil
2 c Chicken Broth
1 lb Butternut Squash; *
2 Pears, Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream

Cook and stir onion in butter or olive oil in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.  Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
* Squash should be pared, seeded and cut into 1-inch cubes.

Possible Garnish
1 Pear, not peeled, sliced
1/2 c Pecans; toasted, chopped

Savory Black Beans with Chicken (PCC)

1 onion, diced or (1/2 c. chopped, dried onions)
2 cloves garlic, chopped or ( 1/2 t. garlic powder)
1 T. olive oil
2 cups chicken broth
1 to 2 pounds shredded, cooked chicken
2 cups dry black beans (rinsed and cleaned) They could be soaked overnight to shorten the cooking time.
salt and pepper to taste

Pour the broth into a stockpot.  Add the vegetables, chicken and beans.  If necessary, ad water to ensure the beans are completely covered.  Simmer over low heat for 3 hours or until the beans are tender.  Season with salt and pepper. 

Pie Crust -- Food Storage

1/4 cup REAL butter
1/3 cup shortening
1/2 Tablespoon sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 Tablespoon dry milk
1 1/2 cups flour
1/4 cup very cold water

Can do in food processor or just by hand.  Don't mix too much.  Mix butter and shortening together.  Add half the flour and all of the dry ingredients.  Mix.  Add the rest of the flour and water.  Roll out very thin with plenty of flour or roll out between parchment.  (Parchment paper - flour - pie dough - flour on dough and another sheet of parchment paper.) Then I roll in one direction and turn the parchment paper each time I roll forward. It is very easy.  Carefully put in pie plate and, if just making a single crust, prick with fork all over.

Apple Updside Down Cake

3 cups dried apple slices
1 3/4 cup hot water
3 TBSP butter or margarine
1 1/4 cup sugar
1/4 tsp lemon juice
3/4 tsp cinnamon ground
1 cup pecans, chopped
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup milk
1 tsp vanilla
2 cups flour
2 1/4 tsp baking powder
1 tsp salt

Combine apples and hot water. Set aside. Sift together salt, baking powder and flour. Set aside.  Combine soaked apples and remaining juice, 1 and 1/4 cup sugar, 3 TBSP butter, lemon juice and cinnamon in a sauce pan and simmer just until tender and moist. Pour into well greased 9 x 13 pan.  Sprinkle with pecans. Cream together 1/2 cup butter and 1 cup sugar. Blend in eggs, beat well.  Combine milk and vanilla, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apple mixture in pan.  Bake at 350 degrees for 30 to 40 minutes or until done. Remove from oven. Turn cake upside down over large serving plate.  Let stand a few minutes, remove pan. Serve warm with whipped cream, if desired.   http://murrayandmathews.blogspot.com/2009/04/food-storage-recipe-apple-upside-down.html

Refried Bean 7 Layer Dip

Mix and add together:

1 cup refried beans (dried beans from cannery)
1 and 1/4 cups boiling water
1/3 cup shredded cheddar cheese
1/8 cup dry pack onions
1 small can mild green chilies

Allow first 4 ingredients to sit 10 minutes.  Add green chilies.  Add salt and garlic to taste.  You may also add 2-3 TBSP of salsa.  Spread out on serving plate.  Continue to layer with taco flavored sour cream (1/3) package or less of taco seasoning added to sour cream, diced tomatoes, grated cheddar cheese, green onions, chives, black olives, etc.  Serve with chips of choice

by the Numbers

Save This, Not That.....Follow these cost-cutting tips, and you'll find yourself keeping more and pungling less.

http://marriottschool.byu.edu/marriottmag/winter11/by_numbers.cfm

Apple Cake

1/4 c. soft butter (1/2 stick)
1 cup sugar
1 egg
1 c. flour
1 t. soda
1/4 t. nutmeg
1/2 t. salt
1 t. cinnaon
2 c. shredded apples, peeled (about 1 apple per cup)
3/4 c. nuts (walnuts or pecans)

Cream butter, sugar and eggs; then slowly add some of the apples and some of the dry mixture until it is all blended.  The apples are the only liquid.  Cook in 8 x 9 pan or double recipe and put in dripper pan.  350 degrees for 30 to 40 minutes

Best Ever Sauce for Apple Cake

1/2 c. butter
1 c. sugar
1/2 c. canned millk
1 1/2 t. vanilla
Dash of nutmeg

Put it in pan and stir.  Cook 12 minutes, but never let it boil.  Just keep it on warm.  Stir it and work with it.  If it boils it curdles.  Put leftover in refrigerator.

Apple Pie Filling (also adapatation for Apple Crisp)

1 2/3 c. dry apples slices
2 1/2 c. water
2 T. cornstarch
2/3 c. sugar
1/4 t. salt
2 t. lemon juice (optional)
1/2 t. cinnamon
1/4 t. nutmeg

Mix all dry ingredients together, then add water and mix well.  Bring to a rolling boil, stirring occasionally.  If baking in a pie, preheat oven to 425 degrees and pour apple mixture into a crust.  Place in oven.  Bake 40 minutes or until golden brown in pastry shell.  (may use peeled and sliced fresh apples with same recipe.)

Apple Crisp

Put pie filling in a greased square pan.  Mix together:
1/4 c. flour
1/4 t. salt
2-4 T. sugar
1/4 t. cold butter (cut into the dry mixture)
1/4 c. rolled oats

Cut butter into the dry mixture and spread over pie filling.  Bake in 375 degree oven for 25 minutes.

Apple Brown Betty

Pour 2 cups boiling water over 4 cups dried apples.  Let stand at least 5 minutes.

Topping:  Mix the following ingredients well:
1/2 c. flour
1/2 t. cinnamon
1/4 c. oatmeal
1/4 c. brown sugar
1/4 cl butter (cut into the dry mixture)

Place the apples and liquid remaining in a greased 9 x 9 pan.  Sprinkle the topping over the apples and bake at 350 degrees for 55 minutes.

Applesauce Oatmeal Cookies

Cream:
1 cup shortening or (1/2 cup butter and 1/2 cup shortening)
2 cups sugar

Add and Mix:
2 eggs
2 cups applesauce (or 2 cups dried apples + 2 cups boiling water that has been allowed to set for 5 min. and then blended)

Add and mix well:
2 t. soda
1 t. nutmeg
1 t. salt
1 t. cinnamon
1 t. cloves

Add:
3 1/2 c. flour
1 c. chopped nuts (optional)
2 c. oatmeal
1 c. chocolate chips
1 c. raisins (optional)

Mix well and drop by spoon onto greased baking sheet.  Bake at 350 degrees 10-12 minutes.

DRIED APPLES (How to use)

To reconstitute dried apples--use equal parts of dried apples to boiling water.  For example: 
2 cups dried apples
2 cups boiling water

Let this set at least 5 minutes.  If you put this mixture in the blender you will have applesauce.  For variety you can add 2-3 T. cinnamon heart candy to the mixture before you let it set or try some cinnamon and sugar mixture in it.

Pasta and Shrimp

8 ounces uncooked, bow-tie pasta
1 1/2 cups canned spaghetti sauce
1/2 c. chopped onion
1 clove garlic (or 1/4 t. garlic powder)
1/2 cup chopped pepper
1 can (8 ounces) shrimp, drained (or 6-8 oz. cooked, frozen shrimp)
1/4 cup chopped parsley

Cook pasta according to package instructions.

While pasta cooks, saute onion and pepper, then add garlic just before you combine the sauce. Combine the spaghetti sauce and vegetables in a medium saucepan; heat over medium-high heat. Once heated, gently mix in shrimp. Serve over cooked pasta; sprinkle with fresh parsley. Serve immediately.

Servings: 4

Basics of Food Storage

1. Build a three-month supply of pantry food that is part of your normal, daily diet. These items should be rotated regularly to avoid spoilage.

2. Store drinking water for circumstances in which the water supply may be polluted or disrupted. Store at least 14 gallons per person in sturdy, leak-proof, breakage-resistant containers. Consider plastic bottles commonly used for juices and soda (not plastic milk cartons).

3. Establish a financial reserve by saving a little money each week.

4. For longer-term needs, complete your one-year supply with food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans. These items have a shelf life of about 30 years when properly packaged and stored in a cool, dry place. A portion of these can be part of your three-month supply.

Spicy Hungarian Lentil Stew--Leslie Probert CEW 2007, Handout 26

7 c. water +
7 t. chicken bouillon
OR 4 cans of chicken broth
1 1/2 c. lentils, sorted and rinsed
1/3 c. dried onions
7 t. chicken bouillon
2 T. tomato paste
2 t. cumin
1/2 t. cayenne peper
1/2 t. dried, minced garlic
1/2 t. paprika
1 large bay leaf (remove before eating)
1 (12 oz.) can evaporated milk
2 T. flour

Combine all ingredients except milk and flour in a pot and bring to boil.  Simmer for 45 minutes.  Whisk flour into milk until here are no lumps.  Whisk into stew.  Return to boil while stirring and simmer 1 minutes.  Serves 5.

Puerto Rican Black Beans and Rice -- Leslie Probert CEW

2 (15-oz) cans black beans, undrained
1/2 c. water
1 T. dried green pepper
1 T. dried onion
2 T. ketchup
1/2 T. olive oil
1 t. oregano
1/4. t. black pepper
1/2 t. sugar
1/4 t. garlic powder
hot cooked rice.

Combine ingredients except rice in pan.  Bring to boil, reduce heat and simmer, uncovered, 20 minutes.  Serve over hot rice.  Serves 4-5

Spanish Rice using RO*TEL--Kristy

• 1-2 tablespoons vegetable oil
• 1 cup uncooked rice
• 1/2 cup chopped onion (if fresh onion not available stir in 2-3 T. dried onions with you add the juice)
• 1/2 cup chopped green bell pepper (optional)
• 2 cloves garlic, minced (could use 1/4 t. garlic powder and add with juice)
• 1 cup vegetable juice cocktail
• 1 cup chicken broth
• 1 can (10 oz.) RO*TEL Whole Tomatoes & Green Chilies

Directions:
In a medium saucepan, sauté rice, onion, green pepper and garlic in
hot oil until the rice is golden.  Stir in remaining ingredients; heat to
a boil.  Reduce heat and cover; simmer for 30 minutes.  Serves 6.

Asparagus

Pick smooth, unwrinkled stalks with tightly closed tips. Thicker, meatier stalks are usually sweeter, but just as tender as the thin ones.

Storing--Keep in a plastic bag in crisper drawer away from ethylene-product fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.

Steaming--Prepare 1 ½ pounds medium-thick asparagus. In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of ¾ inch and insert a collapsible steamer basket. Bring water to a boil, ad asparagus, cover, and steam until tender, 4 to 6 minutes (depending on the thickness). Season with coarse salt.

Roasting--Preheat oven to 425 degrees. Prepare 1 ½ pounds medium-thick asparagus. On a rimmed cooking sheet, toss asparagus with 2 t. olive oil; season with coarse salt and ground pepper. Roast until lightly browned and tender (abt 10 minutes, depending upon thickness) Spread parmesan cheese on top as you take them out of the oven.

Blanching--Prepare 1 ½ pounds medium-thick asparagus. Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 T. coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water fo 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

Easy Green Enchiladas-Elisa

1 lb. chicken breasts
1 8 oz. pkg. cream cheese
1 4.5 oz. can chopped green chilies
tortillas
2 10 oz. cans Old El Paso green chile enchilada sauce
Cheese (cheddar or Monterey Jack)

Boil chicken until cooked through. Combine hot chicken, cream cheese, and chilies in mixer with whisks on. Mix until chicken is shredded and everything is mixed well. Pour a little enchilada sauce in the bottom of the pan. Spoon chicken filling onto tortillas. Top with cheese, roll up and place seam side down in baking dish. Pour rest of enchilada sauce on top and between each enchilada. Sprinkle with cheese. Bake 15-20 minutes at 400 degrees until hot and cheese is melted.

Chicken Adobo (freezer meal)

3-5 lbs. boneless skinless chicken
1/2 t. salt
1 t. black pepper
1/4 c. soy sauce
4 garlic cloves, chopped
1/2 c. apple cider vinegar
4 bay leaves (optional, remember to remove before serving if you use them)
1 yellow onion, sliced in rings
1 1/2 c. shredded carrots

Crockpot Directions:  Mix the chicken in a large plastic ziploc bag with salt, black pepper, soy sauce, garlic, vinegar, and bay leaves (opt).  Freeze immediately.  Take out the night before you want to serve and place in refrigerator.  Use a 4-quart slow cooker.  Put sliced onions and shredded carrots in slow cooker.  Pour the contents of plastic bag on top.  Cook on low for 7 to 8 hours or on high for 4 to 5 hours.  Serve with rice.

On stove--Combine all ingredients (including the marinated chicken) in a large stainless steel pot.  Bring to boil, then lower heat. Cover and let simmer for at least 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Pizza Crust from Martha Stewart

http://www.marthastewart.com/recipe/basic-pizza-dough-mad-hungry
Makes 6 individual 6-inch pizzas.

1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons coarse salt

Directions

1.Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.

2.Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.

3.Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.

4 reasons to have the basics in your food storage | Mormon Times

4 reasons to have the basics in your food storage | Mormon Times

Buttermilk Cornbread

1 c. flour
1 c. yellow cornmeal
1/2 c. sugar
1 Tbs baking powder
1/2 tsp. salt
2 large eggs
1 c. buttermilk
4 Tbs unsalted butter, melted

Preheat oven to 400 degrees. Grease a 9 inch pan. Combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and butter. Add to dry ingredients and stir with a large spatula until blended, using no more than 15-20 strokes. Spoon batter into pan. Bake for 25 minutes, or until golden around the edges and center of bread tests done. Let stand 15 minutes, or until golden around the edges and center tests done. Let stand 15 minutes. Cut into wedges. Can also be put into mini loaf pans or muffins.

Really Great Refried Beans-April

1-15 oz. can Black or Pinto Beans
1/3 C of juice from can of Diced Tomatoes (will use the remainder for Chicken Enchiladas)
1/3 C Chicken broth, either boxed or canned
1/8 tsp. Garlic Powder
1/2 tsp. Cumin Powder
1 Tb. Dried Onion Flakes
1/4 c chopped Cilantro or chopped Green Onions
1/4 C Mexican Cotija or Feta cheese, crumbled

Empty beans and bean juice in a medium saucepan. Add cumin, garlic powder and onion flakes. Mix together, and let simmer until bean and juice is evaporated.

Take off heat, and mash down half of the beans, leaving some left whole. Add 1/3 C chicken broth, stir and simmer on low heat for about 1-2 minutes. It should look a little soupy.

Pour out on to platter, crumble the Cotija or Feta chhese on top of the beans. Sprinkle chopped cilantro or chopped green onion on hot beans.

Can be served as a dip with chips