Potato Soup

Potato Soup

1 ½ c green onions
¼ c. water
5 c. cubed potatoes
¾ c. chopped celery
1 ½ c. carrots
1 t salt
2 c. water
¼ c. butter
¼ . flour
¼ t. pepper
1 t salt
4 c milk
2 cubes chicken bouillon

Put onions and ¼ cup water in a large pot cook until tender. Add potatoes, celery, carrot, 1 teaspoon salt, and 2 cups water. Cover and simmer 20 to 25 minutes. Meanwhile, melt butter in a medium saucepan. Add four, pepper, and 1 teaspoon sal. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer until ready to serve.

I always double the recipe and add more veggies if I have them.

Baked Beans (to die for)

4-5 cans Campbell's pork and beans
4 Bacon Strips cut up and nuked in microwave (or 1/2 cup ham)
1/4 cup grated onion
1 can drained pineapple tidbits
1/4 cup catsup
2 squeezes of mustard
1/2 cup brown sugar

for best results heat thoroughly in crock-pot for 2 hours.

Balls of Delicious Goodness

Chocolate Peanut Butter Covered Brownie Bites 1 brownie mix such as Pillsbury 2 Cups semi sweet chocolate chips 1/4 Cup peanut butter 1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled. 2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

View article...

Bread Recipe Using SAF Yeast (perfect for using your food storage)

Bread Recipe Using SAF Yeast
4 ½ cups bread flour
2t Salt
¼ cup dry milk
1 T yeast
¼ cup sugar
4T shortening
2 cups warm water

Mix all dry ingredients together including yeast. Add water and shortening. Mix for approximately 12 min. Let rest for about 20 min. if making rolls or scones. If making bread, place in coated pans and let rise until it is twice its size. Bake on 350* for about 1 hour or until golden brown.

Jalapeno Pepper Jelly

3 Green bell peppers
2 (4 oz.) cans diced jalapeno peppers or
1 cup fresh jalapeno peppers
1 1/2 cup distilled white vinegar
6 1/2 cup white sugar
1/2 t. cayenne pepper
1 box liquid pectin

Chop pepper ( blend in a food processor works best )
Combine with vinegar, sugar and cayenne in pot.
Stir until boiling.
Stir in pectin, boil 5 min. longer. Skim off foam.
Ladle into prepared jars. Process in boiling water
canner for 5 min.

Emilie's Whole Wheat Bread

I made some whole wheat bread last week. It was good at first, but later it was dry. My friend found this recipie so I am going to try it next time I bake bread. I like to post it so I know where to find it....

Here it is! Let me know what u think!!! How did your last one turn out? http://myfoodstoragedeals.blogspot.com/

Okay...so I thought I could bake a pretty good loaf of whole wheat bread, until... I had my friend Emilies bread & WOW, she put mine to shame! For the longest time we couldn't figure out what the difference was in our bread. Mine was great right out of the oven, but hers was AWESOME out of the oven AND several days later. It was moist, soft & elasticy (is that a word??) like store bought bread. We compared recipes & realized she does three things different. First, her recipe has Vital Wheat Gluten in it, second, she 'sponges' her dough (I will explain this process below), and third she uses special bread pans (not really...just ones that acctually make your bread come out without ripping the sides apart!) These three additions to your homemade bread will make ALL the difference! So...here is the 'secret' recipe:

Emilie's Whole Wheat Bread

Makes 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). 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. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes 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 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

*She ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough).

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Kira's Chicken & Dressing Casserole

My friend Kira made this for me when I had Michelle. Even the kido's ate it! Thanks Kira!

Chicken & Dressing Casserole

4-5 chicken breasts, boiled and cubed or shredded dressing mix (not stove top, I use Mrs. Cubbisons)

Prepare dressing as shown on box with chicken broth and butter. Layer 1/2 of dressing in bottom of 9X13 carrerole dish. Layer chicken then rest of stuffing.
Mix 1 can of cream of chicken soup with 1/2 can milk. Pour over top. Bake at 350, covered for 45 minutes, uncover and bake for 15 more minutes.