COOKING WITH FOOD STORAGE

BREAKFASTS

1 1/2 cups biscuit mix or pancake flour

3/4 cup potato flakes

1/4 teaspoon salt

1 Tablespoon sugar

1 1/2 teaspoons soda

2 eggs

3 Tablespoons cooking oil

1 1/2 cups buttermilk

1/2 cup milk

Combine in mixing bowl biscuit mix or pancake flour, potato flakes, salt, sugar, soda, eggs, and cooking oil. Add buttermilk and milk. Blend thoroughly. Heat grill or fry pan to 375 degrees F. Grease lightly. Pour batter onto grill or fry pan and brown on both sides. Serve. Makes 12 medium pancakes.

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Combine in saucepan:

1 c. brown sugar, lightly packed

3 c. water

5 tsp. cornstarch

Cook until slightly thickened.

Add:

1 tsp. maple flavoring

Store in refrigerator.

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6 Tbs. dried whole egg

1 c. water

1/4 c. dry milk

1/4 tsp. salt

6 slices of bread

1/8 tsp. sugar (optional)

1/8 tsp. cinnamon (optional)

Beat the dry egg with the dry milk and water. Add salt. Dip each slice of bread in egg mixture and fry. It's good to add a bit of cinnamon and sugar to the egg mixture. Top the French toast with syrup, jam, or fresh fruit. Stale bread makes the best French toast.

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Introduction: found in an old Kerr canning cookbook....

8 lbs apples

16c sugar

6 T cinnamon (or any variety of spices to suit your taste)

1 c vinegar

Cut core and peel apples. Boil in water till you have a thick pulp. Some run it through a foley food mill for spreading consistency but my family likes it chunky. Add sugar vinegar and cinnamon. Pour in a large baking dish or roaster pan. Bake at 200 degrees for 6 hours or more, till thick. Process in sterilized jars in the usual and customary way. No need to boil in a water bath if jars are hot and butter is boiling. Makes 16 pints.

Serving Suggestions: Great on homemade bread or on hotcakes! This is the recipe that our grandmothers used.

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1 c. dried fruit *

2 c. water

2 Tbs. sugar

1/2 tsp. lemon juice

Add fruit to water in saucepan. Bring to a boil, reduce heat an simmer 10 minutes. Stir in sugar and cool, or cover fruit with water and let sit overnight in the refrigerator. Stir in sugar.

For applesauce use 1 1/2 c. of fruit.

BREADS

2 1/2 Tbs. dried whole egg

4 1/2 Tbs. baking powder

3/4 tsp. salt

3 Tbs. sugar

1/4 c. melted shortening

1 2/3 c. water

3/4 c. dried milk

1 3/4 c. flour

Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl,

combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to

moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20

minutes. -- Makes 12 large or 14 medium muffins.

Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola.

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1 c. buttermilk

1 egg

1 c. whole wheat flour

1/2 tsp. soda

1/2 c. packed brown sugar OR 1/2 c. applesauce OR frozen orange juice

1 c. rolled oats

1/2 tsp. salt

1 1/2 tsp. baking powder

1/4 c. vegetable oil

Pour buttermilk over oats. Let stand 5 minutes. Add egg and brown sugar to oats and mix well. Add sifted dry ingredients

and oil. Mix well. If raisins or dates or other fruit such as chunks of apple, etc. ... are desired add them. Spoon into 12

greased muffin tins or cup cake liners. Bake at 400 degrees F. for 18 minutes or until brown. -- Makes 12.

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1 3/4 c. all-purpose flour

1 tsp. soda

1/2 tsp. salt

1 c. brown sugar, packed

1/3 c. peanut butter

1 egg, well beaten

1 c. buttermilk

Sift flour, measure and resift 3 times with soda and salt. Blend sugar into peanut butter. Stir in well-beaten egg and beat until smooth. Add flour mixture and buttermilk alternately, beating until smooth after each addition. Turn into buttered loaf pan 4 x 8 x 2 1/2 inches. Bake in a moderate oven (350 degrees F.) 1 hour or until well browned. -- Makes 1 loaf.

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1 1/2 c. sifted flour

2 tsp. baking powder

1/2 tsp. salt

1/4 c. shortening

1/4 c. peanut butter

1/2 c. sugar

1 egg

1/2 c. milk

Sift dry ingredients. Cream shortening and peanut butter. Add sugar and beat until light and fluffy. Add well-beaten egg;

then flour and milk alternately. Stir until smooth. Bake at 350 degrees F. about 25 minutes.

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3/4 c. honey

1 egg

1 c. milk

3 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 c. nutmeats, chopped

Mix, put into a greased and floured loaf pan. Let stand about 1 hour. Bake in a slow oven for about 40 minutes or 1 hour.

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2 c. flour

1 c. water

1 pkg. yeast

Mix ingredients well. Keep in a warm place overnight. Next morning, put 1 c. of starter mixture in a scalded container with a tight cover and store in the refrigerator for future use. This is basic sourdough starter. The remaining batter can be used immediately for pancakes, muffins, bread, or cake. This starter, when replenished every week with flour and water, will last years.

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1/2 pkg. Active Dry Yeast (1 1/2 tsp.)

2 c. sifted all-purpose flour

2 Tbs. sugar

2 1/2 c. water

Combine the ingredients in a glass or pottery bowl. Beat well. Cover with a thin cloth and let it stand for two days in a warm place. NOTE: To replenish Starter -- stir in 2 c. warm (not hot) water and 2 c. flour.

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2 c. warm water

2 tsp. active dry yeast

2 Tbs. honey

2 c. whole wheat flour

In a medium glass or ceramic bowl mix water, yeast, and honey. Stir until yeast is dissolved. Let stand for 10 minutes. Stir in the flour and mix until smooth. Cover with plastic and let stand at room temperature for 2 days or longer, stirring occasionally. The longer the starter stands the stronger the flavor. The starter will bubble and a sour smelling liquid may form on top. Pour off liquid. To store the starter, pour into a sterilized jar. Refrigerate until ready to use.

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These biscuits are light and fluffy -- and they have that marvelous tangy taste.

1 1/2 c. sifted flour

2 tsp. baking powder

1/4 tsp. baking soda (1/2 tsp. if starter is quite sour)

1/2 tsp. salt

1/4 c. margarine

1 c. Sour Dough Starter

Sift dry ingredients together. Cut in oleo. Add starter and mix. Turn dough out on a lightly floured board. Knead lightly until satiny. Roll dough 1/2 inch thick. Cut with floured biscuit cutter. Place biscuits in well-greased baking pan. Brush with melted butter. Let rise about 1 hour in a warm place. Bake in hot oven (425 degrees F.) 20 minutes. -- Makes about 10 biscuits.

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1 1/2 c. starter

2 eggs

2 Tbs. sugar

2 Tbs. melted butter or oil

1 1/2 tsp. salt

1 tsp. soda

1 c. buttermilk

1 c. flour

Put the start in a warm bowl and let it set till it is room temperature. Separate the eggs and stir in the yolks with the start. Warm the buttermilk to lukewarm and stir it and the butter and flour into the start. Combine the sugar, salt and soda and sprinkle it over the top of the batter. Fold it in with a large spoon. Beat the egg whites until they peak and fold them into the batter. Nothing left to do but cook and enjoy.

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1 1/2 c. cornmeal

1 1/2 Tbs. salt

1 1/2 c. milk

1 1/2 c. sourdough starter

1 1/2 tsp. cream of tartar

1 1/2 tsp. baking soda

2 eggs

6 Tbs. melted butter

Stir all ingredients together. (Batter will be very thin.) Bake in greased pan at 425 degrees F. about 40 minutes.

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2 cups Hard Wheat Berries

Sprout wheat (until wheat sprout is just the length of the wheat kernel itself). Grind the sprouts (in a wheat grinder) into a paste. Form a 2 to 3 inch round loaf and bake it in an oven at 250 degrees F. for approximately 3 hours.

(Bread will be a little crumbly and sweet even though the ONLY ingredient is wheat sprouts.)

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4 c Ripe peaches; peeled/pitted; chopped = 2 lb

1/4 c Bottled lemon juice

1 pk Fruit pectin = 1 3/4 oz

5 1/2 c Sugar

In 6 to 8 qt pot, stir together peaches, lemon juice and pectin. Over high heat, bring to boil, stirring constantly. Quickly add sugar. Bring to a full boil; boil for 1 minute, stirring constantly. Remove from heat; skim foam if necessary. Immediately ladle into hot half-pint jars; leaving 1/4" headspace. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 10 minutes. Makes 7 half-pint jars.

SANDWICHES

INGREDIENTS

1 tsp. dry minced onion (or 1/2 tsp. onion flakes)

1 tsp. lemon juice (optional)

1 can(s) tuna fish (7 ounces)

1 can(s) condensed cream of mushroom soup

1) Mix all ingredients together in a mixing bowl.

2) Spoon 1 to 2 tablespoons of mixture onto slices of bread.

3) (NOTE: Bread may be brushed with melted butter for added flavor.)

4) Top with another slice of bread.

5) Bake at 400 degrees F. for 10 to 15 minutes.

6) Serve hot.

SALADS

1 can (12-1/2 ounces) chunk chicken, drained and cut in bite-size pieces

1/2 cup coarsely broken pecans

1 can (8 ounces) pineapple tidbits, drained

1/2 cup salad dressing

1 can (11 ounces) mandarin oranges, drained

Poppy seeds

Stir together chicken, pecans, and pineapple. Stir in salad dressing. Gently fold in oranges. Sprinkle with poppy seeds.

Chill before serving.

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4 large leaves romaine lettuce

1 cup alfalfa sprouts

1 cup buckwheat greens

1/2 cup lentil sprouts (3 days)

1 tomato, cubed

1/2 celery stalk, chopped

1/2 sweet red pepper, chopped

Tear lettuce into medium-sized pieces. Toss with other ingredients in a salad bowl. Serve with lemon juice or Russian Dressing.

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5 Tbs. Olive Oil

5 Tbs. Tamari

Shake the two ingredients together in a jar and toss with your favorite salad.

SOUPS

1 can (15 ounces) mixed vegetables, undrained

2-1/4 cups vegetable juice cocktail

Salt and pepper, to taste

Combine ingredients and heat to boiling. Season with salt and pepper. Serves 3.

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2 Tbs. Salad oil

2 Tbs. Flour

2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine

3 ¼ cups water

½ tsp. Salt

¾ cup powdered milk

1 can cream-style corn (dried corn can be reconstituted and used)

1 Tbs. Chopped onion

Pepper to taste

Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or

margarine can be substituted. Stir in all remaining ingredients and cook on low heat until

thickened. – Serves 4

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6 ounces Jerky

3 tablespoons Oil

1 teaspoon Whole cumin seed

4 tablespoons Chili powder

1 teaspoon Onion flakes

1 teaspoon Oregano

1/2 teaspoon Cumin (powdered)

1/4 teaspoon Garlic powder

Water as needed

Flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in

moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano,

powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the

jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste

with hot liquid from the pot and cook to desired consistency, stirring frequently.

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2 Tbs. Salad oil

2 Tbs. Flour

2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine

3 ¼ cups water

½ tsp. Salt

¾ cup powdered milk

2 cups fresh broccoli, chopped OR 1 cup dried broccoli, rehydrated

Onion, salt, and pepper to taste

Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4

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2 Tablespoons butter or margarine

1/3 cup chopped onion

1/3 cup chopped celery (optional)

4 cups milk

1 cup potato flakes

Salt and pepper to taste

Place butter in saucepan. Add onion and celery. Cook until soft. Add milk. Use medium heat until milk is hot but not boiling. Turn off heat and stir in potato flakes to desired consistency. Season with salt and pepper to taste. Makes about 4 servings.

SEASONINGS, SAUCES AND SUBSTITUES

1 tsp gelatin, unflavored (2 grams)

3 tbsp cold water (45 ml)

2 tbs. (plus 1 tsp.) boiling water (35 ml)

Preparation Steps:

1) Combine gelatin with cold water.

2) Add boiling water, and stir until mixed well.

3) Use this mixture as a substitute for one egg in other recipes.

Tips: Use immediately after preparation.

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Ingredients:

1 Tbs. cayenne pepper

5 Tbs. cumin powder

1 Tbs. oregano

2 Tbs. basil

1 Tbs. salt

1 Tbs. garlic powder

Mix all well. Keep in glass container with seal. Use to taste in chili.

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3 Tbs. parsley flakes

3 Tbs. salt

3 Tbs. crushed minced onion

1 Tbs. crushed sage leaves OR 1 ½ tsp. sage powder

1 tsp. Garlic powder

½ tsp. Finely crushed bay leaf OR ¼ tsp. bay leaf powder

½ tsp. black pepper

Mix all ingredients together until well mixed. Store in an airtight container. Use in Turkey stuffing and other recipes, omitting salt in other recipes (This seasoning has salt in it.)

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¼ c. cinnamon

2 Tbs. cloves

2 Tbs. allspice

1 ½ Tbs. ginger

Mix all together until well mixed. Store in an airtight container. Use in Pumpkin Pie, Pumpkin Bread, and other recipes.

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1/3 c. crushed oregano leaves

¼ c. crushed basil leaves

1 Tbs. crushed rosemary weed

2 Tbs. salt

1 Tbs. onion powder

1 Tbs. garlic powder

Crush oregano, basil, and rosemary together well, but do not powder. Mix all together until thoroughly missed. Store in an airtight container. Use in Italian recipes. Stir well before using. – Makes approx. ¾ cup.

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1 1/3 cups instant nonfat milk powder

3/4 cup instant flour

3 tablespoons instant beef bouillon granules

1/8 teaspoon ground thyme

1/4 teaspoon onion powder

1/8 teaspoon ground sage

1/2 cup butter or margarine

3 teaspoons brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.

Makes about 2 2/3 cups Homemade Beef Gravy Mix.

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3 1/2 pounds tomatoes, chopped

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup seeded and chopped jalapeño pepper

3/4 cup white vinegar (5% acidity)

1 (15-ounce) can tomato sauce

1 teaspoon garlic salt

Combine all ingredients in a large non-aluminum Dutch oven; bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, stirring often, 40 minutes or until thickened. Pour into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process 15 minutes in boiling-water bath. Yield: 8 half-pints.

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1 can (10 3/4 oz.) Campbell's Tomato Soup

1/4 cup vinegar

1/4 cup vegetable oil

2 tbsp. packed brown sugar

1 tbsp. Worcestershire sauce

1 tsp. garlic powder

1/8 tsp. Louisiana-style hot sauce (optional)

MIX soup, vinegar, oil, sugar, Worcestershire, garlic and hot sauce. Use to baste chicken, hamburgers, ribs or steak during grilling. Makes 1 1/3 cups.

Prep Time: 5 minutes

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You may want to remove some of the liquid (whey) when it has sat in the

fridge for a while which will make it thicker.

1-pint light cream

½ cup cultured buttermilk

Pour half the cream into a pint-size jar; add the buttermilk cover

and shake vigorously to blend. Stir in the remaining cream, blending

well, then re-cover the jar and let it stand for 16 to 24 hours at a

room temperature between 72 and 80 degrees. When thickened,

refrigerate the sour cream for 48 hours before using.

You can keep the culture going a few more times: When only 1 cup of

sour cream remains in the jar. Stir in 1 cup of light cream; blend

thoroughly; cover the jar and let it stand or 16 to 24 hours as

before.

PASTA AND MAIN DISHES

Yield: 4 servings

1 1/2 C. Dry elbow macaroni

1 C. Dry textured vegetable -protein (TVP)

3 T. Dried minced onion

2 T. Dried parsley

1 tsp. Dried oregano

1 tsp. Dried thyme

1/2 tsp. Salt

Combine all ingredients, and store in an sir-tight jar or plastic bag. Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking.

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1 dehydrated beef patty OR 1 cup ground beef gluten OR 1 cup mock hamburger (TVP)

1 ½ cup elbow macaroni

2 Tbs. Dehydrated green peppers

1 cup tomato powder OR 2 cans tomato sauce

¼ cup dehydrated celery

2 Tbs. Dehydrated sweet corn

¼ cup dehydrated onions

Chili powder to taste

Italian seasoning to taste

Salt to taste

Pepper to taste

Reconstitute beef and vegetables. Boil macaroni until tender. Drain. Break beef into pieces. Saute with onions, green pepper, and celery. Add tomato sauce, corn and seasonings and water as needed. Simmer 5 – 10 minutes. Add cooked macaroni and mix well.

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Brown in a skillet: ¾ lb. Ground beef, 1 tsp. Salt, ½ tsp. Pepper

Add: 1 Tbs. Finely chopped onion, 1 stalk chopped celery, ¼ cup frozen or canned peas, 2/3 cup fresh or canned tomatoes, chopped

While beef is browning, cook in salted water: 1 cup crinkly noodles

Drain noodles and spread over meat mixture. Sprinkle over all: ½ - ¾ cup shredded cheese OR 1/3 cup grated Parmesan cheese

Simmer uncovered 15 minutes to blend flavors. Serve from skillet. - Serves 4

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1 pound spaghetti

1 can cream of chicken soup

1 can nacho cheese soup (or cheddar cheese soup)

1 can tomato soup

1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.

Variations include:

Picante sauce or ro-tel tomatoes instead of tomato soup

Leave out chicken

Use canned chicken broth for moisture in large servings

Add peppers, onions, olives

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Individual bags of Fritos, one for each person

Wolf Brand chili without beans

Cheddar and Monterey Jack cheeses, grated and mixed together

Onions, finely grated

Fresh tomatoes, finely chopped

Picante sauce

Assorted olives, chopped

Avocado, cubed

Set out a big pot of chili surrounded by decorative bowls of condiments. Split open bags of Fritos down one side. Open. This is your "bowl." Top Fritos with chili and condiments of your choice. Eat with a spoon.

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1 tbsp. vegetable oil

4 boneless chicken breast halves

1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup

1 1/2 cups water

1/4 tsp. each paprika and pepper

2 cups uncooked Minute White Rice

2 cups fresh or frozen broccoli flowerets

HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done. Serves 4.

*For creamier rice, use 1 1/2 cups rice.

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1 (24-ounce) can DINTY MOORE® beef stew

1 single crust pie pastry

Heat oven to 425°F. Place stew in 1-quart casserole. Cover casserole with pie pastry, not allowing pastry to touch stew. Press pastry against sides of dish and cut slits across top. Bake 12 to 15 minutes or until crust is golden brown. Serves 4.

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1 can (10 3/4 oz.) Campbell's Tomato Soup

2 lb. ground beef

1 pouch dry onion soup mix

1/2 cup dry bread crumbs

1 egg, beaten

1/4 cup water

MIX thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8" by 4" loaf in baking pan.

BAKE at 350°F. for 1 1/4 hr. or until done.

MIX 2 tbsp. drippings, remaining tomato soup and water in saucepan. Heat through. Serve with meat loaf. Serves 8.

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1 (25-ounce) can HORMEL® chili with beans or HORMEL® chili no beans

1 (28-ounce) can HORMEL® beef tamales

1/3 cup chopped onion

1 cup grated Cheddar cheese

Spread chili in 9x13-inch baking dish. Remove paper from tamales; place tamales on chili. Sprinkle with onion and cheese. Bake in 350°F oven for 30 minutes or until hot.

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Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain. Heat margarine and fry potatoes

with choice of the following:

1- dehydrated onions

2- dehydrated broccoli

3- canned, stewed tomatoes

4- dehydrated cheese

5- chili

6- meat of choice: bacon bits, sausage gluten, canned chicken, etc. Season to taste.

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1 can Campbell's Fiesta Chili Beef Soup

6 flour tortillas (8")

Shredded Cheddar cheese

SPOON 2 tbsp. soup down center of each tortilla. Top with cheese. Fold tortilla around filling. PLACE seam-side down on microwave-safe plate and microwave on HIGH 2 min. or until hot. Makes 6 burritos.

Prep/Cook Time: 10 minutes

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3 1/2 c. mashed potatoes

1/4 c. margarine

1 tsp. salt

1/4 tsp. pepper

5 Tbs. dried whole egg

5 Tbs. water

In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes.

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1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup

1/2 cup mayonnaise

2 tbsp. vinegar

4 cups cooked corkscrew pasta

2 cups cooked mixed vegetables or peas

1 small onion, finely chopped

2 cans (about 6 oz. each) tuna, drained and flaked

Salad greens

Tomato slices

MIX soup, mayonnaise and vinegar. TOSS pasta, vegetables, onion, tuna and soup mixture in large bowl until evenly coated. Refrigerate at least 2 hr. SERVE on salad greens with tomato. Serves 6.

Prep Time: 20 minutes

Chill Time: 2 hr.

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1 lb. boneless chicken breasts, cubed

1 can Campbell's Cheddar Cheese Soup

1/2 cup Pace Chunky Salsa or Picante Sauce

10 flour tortillas (8")

Fiesta Rice

PREHEAT oven to 425°F. COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. BAKE 5 min. or until hot. Serve with Fiesta Rice. Serves 4.

Fiesta Rice: Heat 1 can Campbell's© Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace© Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked Minute© White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.

Prep/Cook Time: 20 minutes

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32-oz. bag Pioneer Cheese Sauce Mix

1 gallon Water

10 cups (40 oz. weight) Elbow Macaroni

Prepare Pioneer Cheese Sauce Mix according to package directions.

Prepare macaroni according to package directions.

Combine cheese sauce and macaroni and stir until all noodles are coated.

Serve at no lower than 140 degrees F.

Recipe Suggestions: Try adding taco seasoning and sour cream, mixed vegetables, ham, or cooked ground beef.

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1 lb. boneless chicken breasts, cubed

1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup

1 cup Pace Chunky Salsa

8 flour tortillas (6")

1 can Campbell's Cheddar Cheese Soup

COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through. SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish. MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot. Serves 4.

Prep/Cook Time: 15 minutes

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1 can Campbell's Cream of Chicken with Herbs Soup

1 pkg. (about 9 oz.) frozen mixed vegetables, thawed

1 cup cubed cooked chicken

1/2 cup milk

1 egg

1 cup all-purpose baking mix

PREHEAT oven to 400°F. Mix soup, vegetables and chicken in 9" pie plate. MIX milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Serves 4.

Prep/Cook Time: 40 minutes

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2 c. wheat sprouts

1 egg, beaten

2 Tbs. onion, minced

2 Tbs. green pepper, minced

2 Tbs. chopped mushrooms

oil

celery salt

Grind sprouts and add egg and vegetables. Mix well. Heat oil in skillet, form small patties and cook on each side to brown. Sprinkle with celery salt. Use as a main dish with a tomato sauce on them.

SNACKS

Mix together equal portions of raisins, dates, figs, coconut, prunes, pecans, walnuts and filberts.

Put mixture through a food chopper or blender, or shop finely with a sharp knife.

Pack tightly into bars on waxed paper and wrap in foil.

It may be easier to cover a cookie sheet with waxed paper, pack down the mixture until it’s 6 – 12 mm thick (1/4 – ½"), cut

into bars and wrap in waxed paper and foil.

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1/2 c. dried peaches

1/3 c. dried apricots

2 Tbs. graham cracker crumbs

1/2 c. whole, pitted dates

1/3 c. golden raisins

In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator.

DESSERTS

Pudding:

1 egg

1/2 C. soft bread crumbs

1 1/4 C. milk

1 T. honey

1 T. sugar

1/4 tsp. each, cinnamon and nutmeg

dash of salt

Sauce:

3 C. water

1 C. sugar

1/4 C. flour

1/4 C. water

1T. butter

cinnamon, vanilla, salt

Beat egg. Combine with other ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.

To make the sauce, melt the sugar in a pan. Add 3 C. water and dissolve by heating to boiling. Thicken it with a flour paste made from 1/4 C. flour and 1/4 C. water. Add 1 T. butter and cinnamon, vanilla, and salt to taste. Pour over pudding.

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2 C. sugar

3/4 C. corn syrup

1 C. water

Mix and cook to 270 degrees F. or hard brittle stage with threads as it falls in cool water. Remove from the heat and add food coloring as desired and 1/2 tsp. flavoring (cinnamon, peppermint, etc.). Pour into a buttered dish and cool. Break into pieces and roll in powdered sugar.

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1 can (1 lb, 4 1/2 oz) crushed pineapple

1 package (3 oz) Jell-O lime or lemon gelatin

1/2 cup milk

1/4 teaspoon almond extract

3/4 cup crushed ice

Drain pineapple, reserving 3/4 cup syrup. Bring syrup to a boil; add Jell-O Gelatin, stirring until gelatin dissolves. Combine pineapple and milk in an electric blender; blend well. Add gelatin mixture, extract, and ice. Mix thoroughly in blender. Pour into dessert dishes. Chill until set, about 1 hour. Makes about 3 cups, or 6 servings.

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1 - Yellow Cake Mix

1 - small pkg. lemon jello (dry)

Mix above together.

Add:

3/4 cup oil

4 eggs

1 1/3 c water.

Bake in 9 x 13 pan - 350 degrees - 45 minutes.

Glaze: Grate 2 lemons - juice of 2 lemons and 2 c. powdered sugar.

When cake is done, poke holes in it, with wooden spoon or fork, and pour glaze over. Cool and EAT. Enjoy!

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Peanut Butter

Powdered Sugar

Mix together equal parts peanut butter and powdered sugar. Knead lightly to blend. Add more of either ingredient as

needed to make consistency of Play Dough. Roll into log and slice 1/4" thick or roll 1/2 to 1 tsp. of dough into ball or shape

into square. Place balls on wax paper and refrigerate for at least 2 hours to chill so they hold their shape better. Serve as

candy or dip in chocolate.

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1/4 c. dried prunes

1/4 c. dried apricots

1/4 c. dried figs

1/2 c. chopped nuts (or coconut)

1/2 c. dates

1/2 c. raisins

1/3 c. honey

Let clean dried prunes and apricots stand in boiling water for 5 minutes. Run all the fruit through a food chopper. Add honey. With buttered hands, shape into balls. Roll in chopped nuts or coconut. Nuts may be added or other dried fruits, like peaches or pears substituted.

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2 cans of pie filling

1 white or yellow cake mix

4 T butter or butter flavor Crisco

Melt butter in Dutch oven or cast iron skillet. Add pie filling and bring to boil. Mix cake mix according to package directions, substituting powdered milk and Just Whites or powdered eggs for fresh if necessary. Pour evenly over fruit. Cover and cook at medium low for 30 minutes or more until done. Serves 6-8

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1/2 cup almond sprouts

1 1/2 cups spring or filtered water

12 medium pitted dates

5 teaspoons carob powder

1 Tablespoon raw honey

Blend almond sprouts with water. Add other ingredients and blend at high speed until smooth.

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Yield: 12 servings

2 2/3 c shortening

2 2/3 c sugar

4 eggs

2 c applesauce

1/3 c water

3 1/3 c all-purpose flour, sifted

1/2 ts baking powder

2 ts baking soda

1 1/2 ts salt

1 ts cinnamon

2 ts cloves

2/3 c walnuts, chopped (optional)

2/3 c nuts, chopped (opt)

Cream together the shortening & sugar. Beat in the eggs, one at a time until the mixture is light & fluffy. Add the applesauce & water; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon & cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts. Sterilize pint (wide mouth jam/jelly) jars, lids & rings. keep the lids & rings in the hot water until ready to use). Grease the insides of the jars with shortening, DO NOT use Pam). Fill jars half full. As I haven't made this one, you'll have to figure out how many jars to use. Place the jars on a cookie sheet. Preheat oven to 325-degrees. Bake in preheated oven for about 45 minutes or until pick inserted in the center (deep) of each cake comes out clean. Remove jars from the oven one at a time (use HEAVY DUTY HOT PADS!), wipe rim of jar clean; put on a lid & ring & screw on tightly. Jars will seal as the cakes cool. You'll hear a "plinking" sound which means that the jars have sealed. If you're not sure, push down on the lids after the cakes have cooled, the lids should NOT be lose or it is NOT sealed. Decorate jar as desired.

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Pancake mix complete

Canned pie filling

Oil or shortening

Follow the directions on mix to make WAFFLE consistency batter. Add a little sugar. Pour on griddle, med. high heat, allow to get about half done, add fruit pie filling, flip sides onto center, turn over allow to cook several minutes more to get the centers done and serve.