Poppy Seed Bread

3 cups flour
2 1/4 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
1 1/2 tsp. vanilla extract
3 eggs
1 1/8 cups vegetable oil
1 1/2 tbsp. poppy seeds
1 1/2 tsp. butter flavored extract
1 1/2 tsp. almond extract

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
1/2 tsp. almond extract

1. Mix together the flour, 2 1/4 cup sugar, baking powder, salt, milk, 1 1/2 tsp. vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 tsp. butter flavoring and 1 1/2 tsp. almond flavoring. Beat with an electric mixer for 1-2 minutes.

2. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350*. Cool for 3 minutes and top with the glaze.

3. Glaze: Mix orange juice, sugar, vanilla, butter flavoring and almond flavoring.

Foolproof Whole Wheat Bread

from Darin's mom

1. Add 1 1/2 Tbsp. yeast to 3/4 C. warm water. Let stand 10-15 min. (A little sugar will speed it up.)

2. Combine 3 C. warm water with 5 1/4 cup wheat flour. Mix until blended.

3. Add 1/2 C. oil, 1/2 C. honey, 1 1/2 Tbsp. salt. Mix. Add 1/2 C. wheat flour and yeast preparation. Add 3 Tbsp dough enhancer and 3 Tbsp Vital Wheat Gluten, if you like (Not absolutely necessary, but I like it). Mix thoroughly.

4. Add 3-3 1/2 C. wheat flour. Mix 10 min., or until the dough begins to pull from the side of the mixing bowl.

5. Spray pans w/ oil. Oil hands. Remove dough from mixer and mold into 3 pans. Cover with damp cloth and let rise 25-35 minutes(until it increases 1/3).

6. Bake at 350* for 35 minutes.

Cream Cheese Bars

Crust:
1 yellow cake mix
1 egg
1/3 cup oil

Filling:
8 oz cream cheese
1/3 cup sugar
1 tsp lemon juice
1 egg

Preheat oven to 350 degrees.

Mix together cake mix, egg, and oil until crumbly. Set aside 1 cup of crust mixture for topping. Pat rest of dough lightly into a greased 9 x 13-inch pan.

Bake 15 minutes.

In a separate bowl, beat together cream cheese, sugar, lemon juice, and egg until smooth. Spread evenly over baked layer. Sprinkle with reserved mixture.

Bake 15 minutes longer. Cool and cut into bars.

Beef Burrito Skillet

1 lb. ground beef
1 pkg. taco seasoning mix
1 can kidney beans
1 cup salsa
1 cup water
8 flour tortillas, cut into bite size pieces
1 cup cheese
1/3 cup sour cream
1/3 cup chopped green onions

Brown meat in large skillet on medium-high; drain.

Add taco seasoning, beans, salsa, and water; Bring to a boil. Reduce heat to medium-low; simmer 5 min.

Stir in tortillas; top with cheese. Cover, let stand for 5 min. or until cheese is melted. Top with sour cream and onions.

Pumpkin Cake Roll

3 eggs
2/3 cup pumpkin
¾ cup (wheat?)flour
2 tsp cinnamon
½ tsp nutmeg
1 cup sugar
1 tsp lemon juice
1 tsp baking powder
1 tsp ginger
½ tsp salt

Beat eggs on high speed of mixture for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Pour into pan. Top with finely chopped walnuts, as desired. Bake at 375 degrees for 15 minutes.

While hot, turn out onto dish towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together and cool.

Filling:
1 cup powdered sugar
4 tbsp. butter
2 pkgs. cream cheese
½ tsp. vanilla

Combine ingredients and beat until smooth. Unroll cake and spread on filling – roll back up. Wrap well in plastic wrap and then foil. Freeze until ready to serve (you might want to take it out of the freezer and put it in the fridge an hour before serving depending on which way you like it best).

Zucchini Bread

3 eggs
1 cup vegetable oil
¼ tsp vanilla
2 cups sugar
3 cups wheat flour
1 tsp cinnamon
1 tsp salt
1 tsp soda
2 cups grated raw zucchini
½ cup nuts

Beat eggs and add oil, sugar, vanilla, then cinnamon, salt, soda, and flour. Beat well. Then add zucchini and nuts. Bake at 350 degrees for 60-80 minutes. Makes 2 loaves.

Banana Bread

2-3 bananas
2 eggs
½ cup butter or shortening
1 cup sugar
2 cups wheat flour
1 tsp soda
1 tsp vanilla

Beat 3-4 bananas until liquid. Combine with 2 eggs. Cream together butter, sugar, and vanilla until fluffy and add to the banana/egg mixture. Add dry ingredients and stir until smooth. Fold in nuts. Pour into two well-greased loaf pans. Bake at 325 degrees for 1 hour.

Death-By-Chocolate Cake

¾ cup sour cream
4 eggs
½ cup water
½ cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar

Preheat oven to 350 degrees.

Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan.

Bake 45-55 minutes, or until a fork inserted into cake comes out clean.

While still hot, invert cake onto a serving platter. When cool, sift powdered sugar over top of cake.

Reese’s Cookies

1 chocolate cake mix
2 eggs
1/3 cup vegetable oil
1 bag small-size Reese’s Peanut Butter Cups

Preheat oven to 350 degrees.

Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed. Place a peanut butter cup in the center of a ball of dough. Make sure the cup is completely covered with dough.

Bake cookies 8-10 minutes, or until done. Remove from pan and cool.

German Chocolate Bars

Bottom Layer:
1 German chocolate cake mix
1 cup oatmeal
1 stick butter, softened
1 egg

Top Layer:
8 oz. cream cheese
2 eggs
1 package coconut-pecan frosting

Preheat oven to 350 degrees.

With a fork, mix together cake mix, oatmeal, butter, and egg until crumbly. Set aside two cups of mixture. Press rest of dough into a greased 9 x 13-inch pan.

In a separate bowl, beat together cream cheese and eggs until smooth. Mix frosting into cream-cheese mixture. Spread over crust. Sprinkle reserved oatmeal mixture over cream-cheese layer.

Bake 40-45 minutes, or until done.

Peanut Butter Truffle Brownies

Brownie Base
1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Porcupine Meatballs

2 cups uncooked rice
1 1/2 lbs ground beef
1 tbsp. minced onion
1 tsp salt
ground pepper to taste
2 cups water
2 cans tomato soup (cannery soup is really good)

In a mixing bowl, mix 1 cup rice, hamburger, salt, pepper onion.
Form into 1 inch balls and cook in a large skillet. When they are almost done, add 1 cup rice, tomato soup and water. Cover and simmer over medium heat, stirring frequently, until rice is soft (about 20-25 minutes).

Creamed Tuna

2 tbsp. butter
¼ cup flour
½ tsp. salt
Pinch pepper
1 tsp dry onion
½ tsp. chicken bouillion
2 cups milk
2 cans tuna
wheat toast

In med. Pan melt butter; blend in flour, salt, pepper, onion and bouillon. Add milk all at once and cook quickly, stirring constantly until thick. Stir in tuna and serve over wheat toast.

Wheat Waffles

2 eggs
2 cups wheat flour
1/2 cup olive oil
1 ¾ cup milk
4 tsp. baking powder
1 tbsp. honey


Beat eggs until fluffy. Beat in remaining ingredients.

Mac and Cheese

Mac and Cheese

1 container of cottage cheese
2 cups macaroni noodles
1 can cream of mushroom soup
Cheddar cheese
Salt
pepper

Stir constantly over heat.

Noodleburger Casserole

1 lb ground beef
Chopped onion
Salt and pepper
2 cans tomato soup
2 cups water
2 1/2 cups noodles
1 cup wheat berries
1 can creamed corn
cheese


Brown hamburger with onion. Add tomato soup, salt, pepper, water and noodles. Cook until noodles are tender. Add 1 can creamed corn. Place in greased casserole dish. Bake at 350* about 45 minutes.

Add grated cheese about 10 minutes before removing from oven.

Baked Spaghetti

from Tammy Harman

12 oz. spaghetti cooked & drained
1 lb browned ground beef
1 cup onions chopped
1 cup green peppers, chopped
1 tbsp butter
1 can cream of mushroom soup
¼ C Parmesan cheese, grated
4 oz mushrooms w/o juice
1 can diced tomatoes with liquid
1 tsp oregano
1 can olives, drained
¼ C water


Saute’ onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes.

Tuna Noodle Casserole

1 large can tuna
1 cup diced onions
1 cup diced celery
½ can milk
2 cans cream of mushroom soup
1 cup shredded cheese
1 cup peas
16 oz macaroni or other noodles
Potato chips

Cook macaroni according to package and drain. Mix all ingredients into noodles. Top with potato chips and cheese. Bake for 30 min. at 350*

Chicken Rolls / Chicken Wreath

Chicken Rolls

1 pkg crescent rolls
¼ cup butter
4 oz cream cheese
1 cup cooked chicken(I always use the canned chicken from the cannery)
Chicken gravy


Mix chicken, butter, and cream cheese. Put into rolls and wrap. Baste with melted butter. Bake at 350 for 30 minutes, watching closely so that the rolls don't burn. Put gravy over before eating.

Or.....

Chicken Wreath
from Pampered Chef

1/2 Cup red bell pepper, chopped
1/2 Cup broccoli, chopped
1/4 Cup water chestnuts, drained and chopped
2 Tbsp. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 Cup cream of chicken soup
1 Cup.(4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15" baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

Hawaiian Haystacks

Hawaiian Haystacks
(This is what my family likes. You can add and subtract according to your tastes.)

chicken gravy
chicken
celery
rice
tomatoes
olives
Oriental noodles
pineapple
cheese
peas

Baked Chicken and Rice

1 ¼ cup rice (uncooked)
2 cans cream chicken soup
1 ¾ cup milk
Dry onion (or fresh)
1 can cream mushroom soup
2 chickens cut up

Butter a 9” x 13” pan. Combine rice, soups and milk. Put in pan. Lay chicken on top. Sprinkle with onion. Cover and bake 2 hours at 325.

Split Pea Soup

8-9 cups water
2 cups split peas
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced
3 celery stalks, diced
1-2 tsp. salt
½ tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place peas, water, onion, potatoes, carrots, celery, salt, pepper, marjoram, and thyme in a large heavy pan. Bring to a boil; cover and reduce heat to low; simmer 1-2 hours or until peas are tender. Add 1 cup diced ham if desired.

Goes great with Yummy Cornbread.

Spicy Black Beans

Spicy Black Beans

1 cup black beans
3 cups water
2 cloves garlic; minced
1 tbsp oil
1 tsp. salt
1 tsp cumin

Wash beans; place in 2-quart saucepan with water. Bring to a boil, reduce heat and simmer about 1 hour, until almost tender. Add garlic, oil, salt and cumin; add a few drops of red pepper sauce if desired. Bring to a boil, reduce heat and simmer for about 30 minutes, or until beans are tender and liquid is thick. Serve over rice.

Chili a la Julie

4 cups dry beans
1 lb ground beef
1 onion, chopped
2 cans diced tomatoes
1 tbsp. chili powder
2 tsp. cumin
1 tsp. marjoram
2 tbsp. sugar
2-3 tsp. salt
Small can V-8

Soak beans in 16 cups water overnight. Simmer in 12 cups water. (Quick soak: Heat beans to boiling; boil 2 minutes; remove from heat; cover and let stand 1 hour; bring to a boil, reduce heat and simmer until tender, 2-3 hours).

In large pan brown ground beef and onion; drain fat. Add tomatoes, water, chili powder, cumin, marjoram, sugar, and salt. Cover and simmer until flavors blend, about 45 min.

Marie's Mexican Pinto Beans

Soak a 1lb. bag of dry pinto beans overnight in 16 cups of water. Drain water.

In a crock pot, cook on high for about 5 hours in 14 cups of water.

Drain the water. Add 2 cups of fresh water. Add cooked bacon, ½ bunch of chopped cilantro, 4 cups of salsa, 1 1/2 cups of rice

Cook for another hour or so.

Chile Verde

pork roast
salt
pepper
garlic powder
2-3 cans green chiles
3 tbsp. flour
1 cup water or chicken broth
rice
tortillas
cheese
salsa
sour cream

Cover pork roast with salt, pepper, and garlic powder, green chilies and flour/water mixture. Cook roast in crock pot all day. Shred the roast. Serve with tortillas. Add grated cheese, salsa, sour cream and rice.

Easy Lasagna

This is such an easy and yummy lasagna! I really like that you don't have to cook the noodles before you bake it. I always add extra mozzarella and sauce.

1 lb. ground beef
1 egg, beaten
2½ cups Mozzarella cheese, divided
1 container (15oz) cottage cheese
½ cup Parmesan cheese
¼ cup fresh parsley, chopped
1 jar (26oz) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Preheat oven to 350. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1 ¼ cups of the mozzarella cheese, the cottage cheese, ¼ cup Parmesan cheese, and the parsley until well blended; set aside.

Drain meat; return to skillet. Stir in spaghetti sauce. Add water to the empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread one cup of the sauce onto the bottom of a 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 the cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining three noodles and the remaining sauce. Sprinkle with remaining 1 ¼ cups Mozzarella cheese and remaining ¼ cup Parmesan cheese. Cover with greased foil.

Bake 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve. Serves 12.

Salisbury Steak

2 lb. hamburger
1 c. oatmeal
2 eggs
1/2 c. milk
shredded carrots
finely chopped celery
diced onion

Make into patties and brown, then put in a casserole dish. Mix can of cream of mushroom soup with 2 packets of prepared brown gravy and spread over steak, then cook for 45 min. at 350.


*Makes a lot, so you may need to cut the recipe in half.

Coconut Oatmeal Cookies

from Katie

Cream together:
1 cup white sugar
1 cup brown sugar
1 cup margarine or butter
1 tsp. vanilla

Mix in:
3 eggs
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
2 1/2 cups flour (wheat)
2 cups coconut (use unsweetened coconut if possible)
2 cups rolled oats
Nuts if desired

Mix and drop onto greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes or 375 degrees for 9 to 12 minutes.
Makes 4 to 5 dozen cookies.

Yummy Sweet Cornbread

This is the best cornbread I've tasted. It goes well with split pea soup or chili.

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

1. Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Sloppy Joes

1 lb. ground beef
Wheat hamburger buns
1 cup wheat berries (if you desire)
¾ cup ketchup
1 tsp. mustard
1 tbsp. brown sugar
Salt to taste
¾ cup water
2 tsp. vinegar
1 chopped onion

Brown hamburger and onion. Add the rest of the ingredients and cook until blended and hot. Serve on a wheat bun.

Meatloaf

Meatloaf

1 lb. ground beef
2 eggs
1 cup oatmeal
Chopped green pepper
1 tsp. salt
1 tsp. pepper
2 tsp. Season All
1 oz. onions
2 oz. ketchup
1/2 c. milk

Combine ground beef, eggs, oatmeal, green pepper, salt, pepper, Season All, onion, ketchup, milk, and. Set your oven to 400 degrees and bake for 60 minutes or until done. Completely cover with ketchup.

Cream Cheese Chicken

from Darin's mom

Put 1 package chicken strips (about 4 breasts) in a crock pot. Sprinkle 1 package (2 envelopes) of Good Season Italian Salad Dressing on top of chicken. Cook all day.

About 1 hour before serving, mix 1 package cream cheese and 1 can cream mushroom soup and spread on chicken.

Serve over rice.

Pasta Alfredo

1 pkg (16 oz) uncooked pasta
3 Tbsp. butter
3 Tbsp. flour
1 ½ cups milk
1 ½ cups heavy cream
2 cups Parmesan cheese
Salt & Pepper to taste
Cooked carrots and broccoli, chopped
1 lb. diced chicken

1. Cook pasta according to directions.
2. Melt butter in a large pan. Whisk in flour until smooth.
3. Add milk and cream, bring to boil. Reduce heat and simmer for 5 minutes.
4. Add Parmesan, salt (go lightly), pepper, carrots, broccoli, & chicken, stir. Add pasta.
5. Add milk, if desired, to thin.

Chicken and Salsa Soup

2 (8 oz.) cans chicken
1 3/4 cups water
1 can chicken broth
1-2 tsp. cayenne pepper
1 ½ cups frozen whole-kernel corn
1 cup salsa, thick & chunky
½ cup pepper jack cheese
3 cups tortilla chips

Combine all ingredients except cheese and chips in large saucepan. Heat through. Add cheese. Serve with tortilla chips.

Chili’s Cajun Chicken Pasta / Cajun Seasoning

Cajun Chicken Pasta

* 4 boneless, skinless chicken breast halves
* cajun seasoning (see below)
* 4-5 tbsp. olive oil
* 4 tbsp. flour
* 3 cups milk
* 1/2 tsp. lemon pepper seasoning
* 1 tsp. salt
* 1 tsp. black pepper
* 1/4 tsp garlic powder
* 16 oz. cooked penne pasta (drained)
* 2 Roma tomatoes, diced
* green onion
* fresh shredded parmesan, to taste

1. Slightly moisten chicken with water.

2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.

3. In large skillet, saute' chicken in olive oil, over medium heat, turning whenever necessary. (I usually bake the chicken.)

4. When chicken is about half-way done, grab a second skillet and create a roux by combining flour, 3-4 tbsp. olive oil, and remainder of seasonings over medium heat. Add milk, stirring with a whisk and bring to a boil for one minute.

5. When cream mixture begins to thicken, add the pasta and turn off heat. Stir well.

6. When chicken is cooked through, place on cutting board and slice into strips.

7. Spoon pasta and sauce onto large serving plates and top with chicken, diced tomatoes, green onion, and parmesan.


Homemade Cajun Seasoning

1 tsp. garlic powder
1 tsp. onion powder or dry minced onion
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper

Classic Beef Stroganoff

1 tbsp flour
1 lb beef chunks or strips (you can also use the beef from the cannery)
1 can mushrooms
2 tbsp butter
1 ¼ cup beef stock
1 tbsp. tomato paste
2 tbsp butter
1/ cup chopped onion
1 clove garlic
3 tbsp. flour
1 cup sour cream

Combine the 1 tbsp. flour, 1/ tsp salt; coat meat with flour mixture. In frying pan melt the first 2 tbsp butter. Add meat and brown on both sides. Add mushrooms, onion, and garlic; cook 3-4 minutes until onion is crisp-tender. Remove meat and mushroom from pan.

Add remaining butter to pan drippings; blend in remaining flour. Add tomato paste; stir in meat stock. Cook and stir until thickened and bubbly. Return meat and mushrooms to frying pan. Stir in sour cream; cook slowly until heated through (do not boil). Serve over noodles.

Fiesta Wheat and Bean Salad

Got this recipe from www.idareyoutoeatit.com

FIESTA WHEAT AND BEAN SALAD

Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime

Storage Ingredients
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Chicken Enchiladas

Sauce:
1 10-oz can cream of chicken soup
1 soup can milk
1 tbsp dry minced onion
1 tsp cumin
1/2 tsp salt
1 4-oz can diced green chiles

Filling
10-12 corn or flower tortillas
2-3 cups diced cooked chicken
1 can white beans (I like black)
1 cup shredded cheese

In medium saucepan combine soup, milk, onion, cumin, salt, and green chiles. Heat sauce to a simmer but do not boil. Pour 1 cup sauce into 9x13-inch baking dish. Gently mix chicken, beans and 1/2 cup sauce in medium bowl. Dip each tortilla into remaining sauce and drain slightly. Place about 1/3 cup chicken filling on each. Roll tortilla around filling and place seam side down in baking dish. Spread remaining sauce evenly over enchiladas. Cover and bake at 375 for 18-20 minutes or until hot and bubbly. Sprinkle with cheese and serve.

White Chili

from Katie

Saute:
4 chicken breasts cubed (you can also use canned chicken)
1 med. Onion chopped
1 ½ t. garlic powder

Mix together in large pan:
2 small cans green chilies
3 cans white beans (or any kind will do)
1 t. salt
½ t. pepper
1 t. ground cumin
1 t. dried oregano
¼ t. cayenne pepper
2-3 cups chicken broth or 3 tsp of bouillon and 3 cups of water
Simmer for 30 minutes
Add 1 c. sour cream and ½ cup  cream

Chicken Nuggets

3 chicken breasts, boned and skinned
½ cup milk
1 cup Italian bread crumbs or ground oatmeal
½ tsp. salt; dash pepper
1/4 cup Parmesan cheese

Cut chicken in nugget-sized pieces. Dip in milk and let drain slightly. Mix bread crumbs, salt, pepper & Parmesan cheese. Coat chicken with this mixture. Place on foil-lined baking sheet. Bake at 400* for 20-30 minutes or just until tender, depending on size of pieces.

Dip in spaghetti sauce, Ranch dressing or your favorite dip.

Dorito Chicken

The food storage item in this recipe is the salsa. You can buy it at the cannery, or just buy some at the store.

Dorito Chicken

chicken breast
salsa
sour cream
crushed Doritos
cheese

• Place chicken breast in casserole dish.
• Make cuts about half way through chicken.
• Layer the ingredients over the chicken:
• Cover and bake until done.

Broccoli Cheese Soup

This puts your powdered milk to use.

Broccoli Cheese Soup Serves 6

3 cans chicken broth
2 pkgs (16 oz each) frozen cut broccoli
1 small onion, coarsely chopped
1 tsp. bottled minced garlic
1 ½ cups dry milk
½ cup water
1/4 cup flour
salt & pepper
1-2 cups cheddar cheese

Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to boil. Reduce heat to low; cover. Cook for 5-7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.

Combine dry milk, water, and flower in medium bowl; mix well. Add some of the broth if necessary. Stir into soup; season with salt and pepper. Heat through. Add 1-2 cups of cheese. Stir over low heat until melted.

Au Gratin Potatoes

Since I have weird kids who don't like potatoes, I don't use potatoes in my cooking very much. However, my husband and I really liked this recipe, especially with the green onion, which not only adds flavor, but color and texture.

Au Gratin Potatoes

8 potatoes cooked and grated.
(Try using food storage potato flake (6 cups)--it's really not too bad!)
2 cans cream of mushroom or chicken soup
1 cube butter (maybe leave this out to cut the fat)
1 pint sour cream
1 ½ cup grated cheese
4-5 green onions, diced
ham, diced

Bake at 325 for 40 minutes

Oriental Chicken & Rice Casserole

1 breast chicken (diced)
1 lb sausage
1 onion

Cook in fry pan.

Add...
½ green pepper (diced)
4 stalks celery (chopped)
¼ cup slivered almonds

Cook w/lid a few min.

Add...
5 cups water
1 ½ cup rice
2 pkgs Lipton noodle mix (mix well)

Transfer to casserole.
Cook 1 hour at 350◦.

Taco Soup

1 lb. ground beef, cooked
1-2 cups wheat berries
2 cans kidney beans
1 can black beans
1 med. chopped onion
1 can stewed tomatoes
2 pkg. taco seasoning mix
1(48 oz) can tomato juice (or 1 cup THRIVE tomato powder & 6 cups of water)
1 can corn

add a tsp. of Cayenne pepper to give it a kick.

Mix & cook together. Top with grated cheese, sour cream & tortilla chips.

Tamale Pie in a Skillet

1 onion, chopped OR about 2 Tbsp. dry onion
1 - 1 1/2 cups THRIVE ground beef & 1/2 cup water
1 cup wheat berries (optional)
1 cup of THRIVE tomatoes
1/2 cup of THRIVE tomato powder & 2 cup water
1 cup THRIVE corn & 1/3 cup water
1 cup THRIVE sour cream & 1 cup water
1 (4.5 oz) can olives, sliced

2 tsp. salt
1 Tbsp. chili powder
½ tsp. cumin (optional)
1 cup corn meal
2 cups Monterey jack or cheddar cheese, shredded

Using a 10" or 12" skillet with lid, stir all of the ingredients, except the corn meal and cheese, until thoroughly mixed. Sprinkle corn meal on the top. Pour one cup water over corn meal. Cover and simmer over medium for about 20 minutes. Remove from heat, add grated cheese to the top, cover with lid until melted.

Whole Wheat Berries

Wheat berries can be used so many different ways. I eat them as cereal for breakfast, add them to soups, and use them as filler for hamburger.

WHOLE WHEAT BERRIES

1. Measure 4 cups of raw/dry whole wheat kernels.

2. Pour the dry kernels into a large slow cooker. Add 10 cups of water and 1 tablespoon of salt.

3. Stir.

4. Cover the slow cooker with its lid, set temperature on LOW heat and cook for 10 hours or HIGH heat for 5 hours.

5. Stir the finished 12 cups of cooked whole wheat berries and spoon into 12 Ziploc bags to be stored in the freezer for later use.