Great Salsa Recipe for Canning

Salsa

1/2 Bushel Ripe Tomatoes (Roma's work best)
8-10 Yellow Gems or Banana Peppers
2-3 Bell Peppers
3 Tbl Crushed Chili Peppers
10 Anaheim Peppers 6-8"
6-8 Jalapeno Peppers
3 Large Onions
1/2 Cup Salt
1 Garlic Head

Scald and peel tomatoes. Dice all ingredients and add to large Stainless Steel Stock Pot. Simmer on low heat 2 hours or until sauce has thickened. Mix occasionally. Pour into pint jars and seal and process according to manufacturers guidelines and local requirements for Hot Water Bath.

Tips:
* For mild salsa remove all seeds from Anaheim and Jalapeno Peppers. For hot salsa include all the seeds.
* ALWAYS follow local guidelines for canning times and methods. To find out requirements for your area contact your local extension service by following the link. http://www.csrees.usda.gov/Extension/index.html

Ham Fried Rice & Cooking Rice in the Oven

Melissa taught me how to make rice in the oven, and I don't think I've ever had it turn out better. So, I used her technique tonight while making a Ham Fried Rice recipe. I'll pass both her technique and the recipe along.

3 Tablespoons oil, divided

4 eggs, slightly beaten

1/2 cup chopped onion

3/4 cup frozen peas, thawed (I think I used more)

1 cup chopped cooked ham (I think I used more)

4 cups cooked rice (3 to 3 1/2 would be better)

1/2 teaspoon salt

1/4 teaspoon garlic powder

dash pepper

2 Tablespoons soy sauce or to taste

• STEP 1:
  Using an ovensafe pan, bring rice to boil on stovetop (also turn oven on to 375 degrees). After it reaches a boil, cover with tinfoil and put into hot oven for 12-15 minutes. While this is cooking, prepare step #2.
  
  
• STEP 2:
  In a large skillet, use 2 T. oil and scramble eggs. When finished, set aside on plate. In same skillet, use the other 1 T. oil and cook onions. Add peas, ham and seasonings. Stir fry. Add scrambled eggs. When all warm and cooked, add cooked rice and mix all together.

This is a good food storage recipe because it could be made from all canned items, although frozen peas and fresh ham are certainly better.

Crockpot Chili

I've been playing with this chili recipe. It's a good recipe because it can be made completely from stored items, assuming you have meat in the freezer.

3 cans pinto beans and 1 can kidney beans (I drained and rinsed 3 cans).

1 quart home-bottled tomatoes AND 1 small can diced tomatoes (could use 1 lg and 1 small can diced tomatoes if you don't have any home-bottled quarts).

1 small can of tomato sauce

1 pound hamburger, cooked with onion (I used dried onions)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon minced garlic

4 teaspoons chili powder

1 bay leaf

more dried onions (about 1/4 cup)

water, amount to be determined once everything is in the crockpot.

Instructions: Put all ingredients in a crockpot. It will be a little thick because it won't have much fluid in it. Add water to reach desired thickness. Cook on low setting for about 6-8 hours.

Mom's Homemade Granola

I decided to make granola today but didn't have all the ingredients to experiment with Debi's new recipe.

So, I just went with the one I've always used. This is my mom's recipe, and I've always liked it. You can certainly improvise if you want by substituting your favorite items in it.

Put dry ingredients in a very large bowl and mix together:
14 c. rolled oats (use mainly whole oats but a few cups of quick won't hurt)
2 c. wheat germ
2 c. oat bran
8 oz. package sliced, unsalted almonds
(If I am out of wheat germ and oat bran, I just use 18 cups of oats; you could also use seeds or whatever else you wanted to try).

In a separate bowl, mix the following together:
1 1/2 cup brown sugar
1 Tablespoon each of salt and vanilla
3/4 cup oil (I use canola)
1 1/4 cup water
1 cup honey or molasses (I use honey)
Almond extract. Amount used depends on how much you like the flavor of it. I have found that 1 Tablespoon gives the granola a hint of flavor, 1 1/2 Tablespoons gives more than a hint, and 2 Tablespoons makes the flavoring pronounced. I tend to stick with 1 and 1/2 Tablespoons.

When the wet ingredients are all mixed together, pour over and mix into the dry ingredients. Spread onto 2 cookie sheets. Bake at about 285. I rotate the pans from top to bottom about every 20-30 minutes and stir the granola each time. Total baking time is about 2 to 2 1/2 hours; You want it golden and a little crunchy but not dark.

Other ideas: I have put about 1 pound of raisins in AFTER baking. I have found that baking the raisins makes them too hard. You could experiment with dried apples, coconut, Craisens, or other nuts and fruits. Debi put Craisens in her batch and I really liked it, so I am going to try that as soon as I buy some!

Update: This is the second time I've made this granola since moving into our new house (thus a different oven). I think it bakes differently in an electric oven than in a gas. I'm almost 2 hours into baking and it's looking almost done and I've just dropped the temp to about 240 degrees. So, if you make this recipe, watch it closely and adjust cooking time and/or temp if you feel it is needed, and stir more frequently as it nears the end.

Slow Cooker Italian Beef

Slow Cooker Italian Beef

I made this meal this afternoon and it was fabulous.

Slow Cooker Italian Beef for Sandwiches

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast (my roast was only 3.5 lbs)

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Mandarin Chicken

Last night I made this recipe and it turned out great. Thought I would pass it along.

Mandarin Chicken

6 chicken breasts
½ c. flour
Salt & pepper
Garlic salt
4 eggs
½ c. water with 1 chicken bouillon cube (I use chicken base)
¼ c. ketchup
1 Tb Worcestershire sauce
¾ c. sugar
½ c. vinegar
Mandarin oranges
Slivered almonds

Mix flour with a little salt and pepper and garlic salt. Put in paper bag. Beat eggs; dip chicken in eggs then in flour. Brown on both sides. Put in dripper pan. Mix chicken bouillon, ketchup, Worcestershire sauce, sugar and vinegar. Bring to a boil and pour over chicken. Bake uncovered at 350° for 1 hour. Spoon sauce during cooking. When done put chicken on platter and put Mandarin oranges and almonds over top of chicken then pour sauce over the whole thing. Serve with some white or brown rice.

Whole Wheat Bread-- WOW

I've been following a blog lately http://myfoodstoragedeals.blogspot.com and the author recently posted a whole wheat bread recipe which she said was the best she had tried.

The trick is in the sponging technique, the use of Vital Wheat gluten, and the use of lemon juice. I tried it and LOVED it. I cut the recipe in half and it made two huge loaves. Although you can find her post here, I'm going to cut and paste her text into this post, shown below in green, just in case the link breaks. I've added my comments in red.

Emilie's Whole Wheat Bread

Makes four 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) I was nervous to make the water super hot for fear of killing the yeast, but I went ahead and did it and it worked just fine.

2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!) I used honey and loved it.
2 1/2 T. bottled lemon juice

5 c. whole wheat flour I have tried 3 cups white and 2 cups whole wheat. It makes the loaves lighter.

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). I added a little step here. I turned my oven on to 125 and then turned it off. Then I put my bowl in the warm oven for the 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. I've been doing this step a little differently, with good results. I've been alternating the wet and dry ingredients, incorporating each very slowly and mixing well.

Pre-heat oven for 1 minute to lukewarm and turn off. Once again I turned my oven on to 125 and then turned it 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. I am finding that it is taking about 25 mins. to raise. A few times I have let the loaves get too big. Bigger isn't better. It turns out best when I let the dough reach the top of the pan, maybe a little above but not much. 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. I halved the recipe and it made 2 huge loaves. Otherwise it makes 4.

*Emilie ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough). I used the pans I had and it was fine.

**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. I squished but still had the hump. The hump isn't a problem for me!

Brenda's assessment: The bread was soft and elastic, almost like store bought bread. I made it yesterday, and the loaf is still soft. The thing I loved about the recipe is that this recipe is FAST compared to some other recipes.

Bean Dip

1 (8 oz) pkg. Cream Cheese
1 (30 oz) can Refried Beans
1 (8 oz) carton Sour Cream
1 (10 oz) Salsa
Shredded Cheddar Cheese

Mix first 4 ingredients together; place in casserole dish and cover with cheese. Bake for 45 minutes at 350 degrees. Serve with corn chips or tortilla chips.

Baked Refried Beans

Baked Refried Bean
32 oz. can Refried Beans
1 cup Salsa (or more if desired)
1 cup Shredded Cheese (or more if desired)

Mix all ingredients together; place in casserole dish and cover with cheese. Bake for 45 minutes at 350 degrees. Delicious served with a taco dinner or filling for bean burritos.

Applesauce Oatmeal Chocolate Chip Cookies

1 Cup Oil
1 Cup Brown Sugar
1 Cup Sugar
3 Eggs
2 Cups Applesauce
4 1/2 Cups flour
3/4 tsp. Salt
1 tsp. Soda
2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Nutmeg
2 1/2 Cups Old Fashioned Oatmeal
12 oz. pkg. Chocolate Chips

Combine all ingredients and mix well. Drop on a greased cookie sheet. Bake for 10 minutes at 350 degrees. The trick to this cookie is not over baking them or under baking them. It is a moist cookie but not doughy.

Sante Fe Tortilla Soup

This recipe is great for using food storage items. My family really likes it and it is easy to make. Be aware that the way it is written makes a large pot, enough for my family of 4 to have at least 3 dinners. It freezes well, and that's why I make such a large pot.

2-3 chicken breasts, cooked and shredded
10 cups of water
8 bullion cubes
1 quart of home-bottled tomatoes (you could substitute canned tomatoes)
1 bag of frozen corn (if you use canned, drain and rinse it first)
2 cans chopped green chilies (4 oz. each)
1 onion chopped (could use dried)
1 green pepper chopped (Tip: I keep them chopped and frozen in my freezer for quick use.)
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. pepper
1/2 tsp. hot red pepper sauce
1-2 cups coarsely crushed tortilla corn chips

Toppings: Pepper jack cheese, sour cream, more corn chips.

In a large pot, combine all ingredients except corn chips. Simmer until veggies are cooked. Stir in crushed chips and let them completely dissolve (this will thicken the soup). Serve with toppings. TIP: This soup is even better the second day.

Lasagna (In a slow cooker)

12 Lasagna noodles (uncooked)
1 LB ground beef
1 tsp Italian Seasoning
1 can (28 oz) Spaghetti Sauce
1/4 cup water
1 carton (16 oz) cottage cheese
2 cups mozzarella cheese grated

Break noodles in half and layer 1/3 in bottom of greased 4-5 quart slow cooker. Stir Italian seasoning into meat and spread 1/3 over noodles. Then layer 1/3 sauce, water, cottage cheese, and mozzarella over the meat. Repeat layers. Cook with cover on low heat 4-5 hours. Do not cook more than 5 hours.

**Ideas for better use of food storage items:
1-slightly mashed red beans can be substituted for hamburger (I have not experimented with this recipe, but have used beans as a meat replacement in Spaghetti and Ted didn't even notice).
2-omit the meat all together (we have done this and it works out fine)
3- instead of cottage cheese, make ricotta cheese from pd milk. Directions can be found in the food storage cook book put out by the church (our family all received this for Christmas).
4-Use the equivalent amount of a different type of pasta (This worked fine when I tried it).

Black Bean Salad Recipe

This recipe is great for food storage because everything stores well and you don't have to cook anything (unless you are preparing from dried beans instead of canned).

Black Bean Salad

1-2 cans black beans (or 1 cup dry, prepared)
1 can garbanzo beans
1 can whole kernal corn (optional)
1 can olives (optional)
1 medium tomato, chopped (or 1 can diced tomatoes)
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder
1/4 to 3/4 tsp red cayenne pepper (depending on your heat sensitivity)
1/3 cup salsa
1/3 cup Italian salad dressing

Combine all canned ingredients. In separate bowl mix Salsa and Italian dressing with the other seasonings. Pour over the bean mixture. Chill and serve.

This is really a hearty meal (usually served with chips). We have it often in the summer. You can also add cooked chicken, fresh peppers, onions, etc.

Wheat Muffins & Peanut Butter Cookies

Wheat Muffins

MIX:
1 cup white flour
1 cup wheat flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar

MIX:
1 cup milk
2 eggs
1/2 cup vegetable oil

Blend flour mix and milk mix. Fill greased muffin tin 2/3 full. Bake at 325’ for 20 minutes.

*Tip: I always get best results when I use fresh brown sugar. Try this peanut butter cookie recipe the next time you open a new bag of brown sugar.

Peanut Butter Cookies

1 cup brown sugar
1 cup sugar
1 cup shortening
1 cup peanut butter (I like to use crunchy peanut butter.)
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

Blend brown sugar, sugar, shortening, peanut butter, eggs & vanilla. Add flour, salt, baking powder, and baking soda. Blend well. Drop by teaspoonfuls onto lightly greased cookie sheet and smash with fork. Bake 350’ 12 min