Wednesday, January 28, 2015

Shredded Beef Enchiladas

4-12 oz cans roast beef
3 T red wine vinegar
1 T chili powder
1 T cumin
1 onion, diced
8 oz green chiles
1 T flour
2 c sour cream
2 c shredded jack cheese, divided
20 corn tortillas

Heat oven to 375. Mix beef, vinegar, chili powder and cumin.  Saute onion till soft, mix in chiles and flour.  Cook 2 min.  Stir in sour cream and 1/2 of the cheese.  Reduce heat to low and cook 10 min.
Soften tortillas in oil 30 sec or microwave, or just have crumbly tortillas. ;)
In each tortilla, scoop 1/4 cup beef mixture, and 1/4 cup sour cream mixture.  Roll and sprinkle with 1 cup Jack cheese.  Cook 30 min.

Food storage:  canned onion is a great sub!

Saturday, November 2, 2013


1 gallon apple cider
1 - 12 oz can of orange juice, made up as directed
1 c honey
2 t cinnamon
1/2 t nutmeg

Bring to a boil in a large pot and let simmer.

Saturday, August 10, 2013

Wonderful Salsa

This is from  We loved this!

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup hot peppers, chopped
6 garlic cloves, minced
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 - 15 oz can tomato sauce
1 - 15 oz can tomato paste

Mix all together and bring to a slow boil for 10 minutes.
Seal in jars and cook in hot water bath for 10 minutes..
Yield - 3-6 quarts or pints.

Thursday, November 15, 2012

Make Ahead Butterhorn Rolls

It's a week until Thanksgiving!  Bless my cousin, Kim, for reminding me that these rolls need to be on the blog.  Make them and freeze and take out the morning of the feast for fresh rolls in no time!

1 Tbs active dry yeast
1/4 c warm water
1/2 c butter
3/4 c milk
1/2 c sugar
3 eggs, beaten
1/4 tsp salt
4 - 4 1/2 cups flour
1/2 c butter, soft enough to spread

Combine yeast and warm water.  Melt the butter, add milk immediately and remove from heat.  Blend in sugar, eggs, salt and yeast.  Add flour until the dough is a nice, soft consistency and knead until smooth.  Cover the dough and let it rise in a warm spot for 2 - 4 hours. 

Turn dough onto an oiled surface, halve it, and roll each half into a 12-14" circle.  Spread with 4T soft butter.  Cut each into 12 slices.  Roll up from the wide end up to the tip like a butterhorn/cresent roll.  Freeze if desired.

When ready to bake - remove from freezer and thaw about 5 hours.  Rise until double.  Bake at 375 F for 12-15 minutes.

Wednesday, April 11, 2012

Creamy Oatmeal Mix

To make up enough to store in a #10 can:

10 cups rolled oats (instant or regular)
1 cup powdered milk
1 Tbs salt
1 cup sugar
3 Tbs cinnamon
1 Tbs nutmeg

To prepare:
Add 1/2 cup mix to 1 cup water and microwave on HIGH for 2 minutes.  Add raisins or other dried fruit before cooking or add fruit, granola, nuts, etc. after.

Cinnamon Milk

2 cups powdered non-instant milk
1 Tbs cinnamon
1 cup sugar
1 cup coffee creamer
 Yields 1 quart of mix.  Add 1/4 cup to 1 cup boiling water.

Monday, April 11, 2011

Swedish Apple Pie

This pie is delicious and a wonderful dessert to make when you are craving some apple pie but don't have the time to make a crust.  However, please don't think it's some sort of second-rate apple pie in a pinch.  It's so tasty I make it even when I *do* have the time for an old fashioned apple pie.  It's in a class all by itself.  :)  Oh my gravy it's good!

5-6 medium apples, sliced
 OR use your apple slices from your food storage (I buy mine in bulk from the LDS Home Storage Center, everyone is welcome - find one near you here)
I use 2.5 - 3 cups dried apples, rehydrate for 5 minutes in 4 cups boiling water - drain excess

1 T sugar
1 T cinnamon
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
1/2 cup chopped nuts
small splash of vanilla

Fill pie plate 2/3 full of apples.  Sprinkle with cinnamon and sugar.  In a medium bowl, stir the rest of the ingredients until combined.  Pour over apples.  Bake at 350 degrees F for 45 minutes or until lightly browned.

Food Storage:  I *always* make this with my dehydrated apples so everything in the recipe comes from items I have on hand.  Remember you can substitute shortening for butter or margarine, and use your powdered eggs and then all the ingredients are shelf stable.   A fresh tasting dessert without much effort and no runs to the store for ingredients!
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