Chunky Cheesy Soup

Cheesy Soup


4 carrots, peeled & sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken bouillon
1/4 cup butter or margarine
1/4 cup flour
4 cups milk
16oz Velveeta (cubed) or Cheese Whiz

Cook carrots, celery, onion, and potatoes till tender, 10-15 minutes. Add broccoli during last few minutes of cooking time. In another pot, melt butter over medium heat. Stir in flour till smooth. Whisk in about 2 1/2 cups of the milk. Whisk constantly over medium heat till sauce thickens and boils. Boil for at least one minute. Add to veggies. Stir in cheese and remaining milk and heat over medium low heat till cheese melts.

Curried Lentil and Rice

Curried Lentils and Rice
adapted from Fitness Magazine

2 cups rice
1 Tbsp vegetable oil
1 Tbsp curry powder
1/2 tsp powdered onion
4 cups water
1 cup brown lentils
1 tsp honey
1 Tbsp balsamic vinegar
1 tsp salt

Cook rice according to package directions. Heat oil and curry powder together in a large saucepan over medium-high heat. Add the onion powder and cook for 2 minutes, stirring occasionally. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat; stir in the honey, vinegar, and salt. Ladle over bowls of rice. Top with cilantro and sour cream if rotating.

Dinner Rice

Dinner Rice
Fresh Ingredients
¼ c. butter
Storage Ingredients
1 c. rice
1 can beef consume soup (10 ¾ oz.)
1 can French onion soup (10 ¾ oz.)
Preheat oven to 375 degrees. Melt butter and mix with rice and soups in a casserole dish. Cover and bake for 45 minutes, or until all liquid is absorbed.

This yummy rice can be served as a side for beef or turned into a complete meal by adding a little cooked meat and frozen veggies. I like to stir in frozen peas and serve it with strips of sautéed steak over a bed of mixed greens for a nice summer salad.

Bean Burritos

Bean Burrito
Fresh Ingredients
2-3 c. grated Colby-Jack cheese
24 corn tortillas
Storage Ingredients
1 c. pink or pinto beans
1 c. salsa
2 cans tomato soup (10 ¾ oz.)
2-3 T. chili powder
Sort and rinse beans. Bring to boil for 2 minutes in 4 cups of water, cover, and set aside to soak for 1 hour. Drain water and rinse beans. Add 6 cups of water and simmer beans for approximately 2 hours until very soft. Drain cooking liquid and stir in salsa. In a shallow dish, mix the tomato soup with chili powder and 1 cup water to make a simple sauce. Cook tortillas in their package for 1 minute in the microwave to soften. Dip each tortilla in the sauce and fill with ¼ c. beans and grated cheese. Roll and place in a baking pan. Repeat until all tortillas have been filled. Top with any leftover sauce and grated cheese. Cover with foil and bake at 350 degrees for 30 minutes.

This recipe isn’t difficult, but you do have to start cooking the beans early in the day. Once that initial step is completed the recipe is easy to assemble and makes a pan of delicious bean burritos. My family likes to garnish them with fresh chopped cilantro and a little sour cream.

This entry was posted on Saturday, September 13th, 2008 at 4:12 pm and is filed under Beans, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

DEseret News Special

DESERET NEWS SPECIAL
Fresh Ingredients

2 lb. ground beef, or substitute 2 cups cooked whole wheat berries for one lb. of the meat

1 medium chopped onion


Storage Ingredients

1/4 c. vinegar

1/2 tsp. dry mustard

1/2 tsp. ground pepper

1 tsp. salt

1/2 c. catsup

1/2 tsp. brown sugar

1/2 tsp. garlic powder

1 can tomato paste (6 oz.)

1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and corn chips.

Thank you to my friend Kris for sharing this family favorite recipe. Back in the early 70’s it won a weekly contest in the Deseret News!

Easy apple crisp with dehydrated apples

Easy Apple Crisp

Fresh Ingredients
1 c. butter
Storage Ingredients
10 c. dehydrated apple slices
¼ c. bottled lemon juice
Topping

1 c. oats
1 c. flour
1 c. sugar
1 c. brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
Butter a 9 x 13” cake pan. Fill with dehydrated apples and drizzle with lemon juice. Then pour in 6 cups of hot water and allow apples to soak for 15 minutes, stirring occasionally. For topping, cut butter into ¼” pieces and toss with remaining dry ingredients. Carefully spoon topping onto re-hydrated apples. (Pan should be very full but will bake down.) Bake at 375 degrees for 1 hour, or until lightly toasted on top. Best when served hot with vanilla ice cream.

This dessert can be prepared hours ahead of time, stored in the refrigerator, and then baked while your guests enjoy dinner. This recipe is totally foolproof, easier than apple pie, and tastes like something from your grandmother’s kitchen.

Amazing Wheat Berry Burritos

Feb 19, 2009I Dare You To Eat ItUsing your food storage doesn’t have to be scary.Home Strategies Recipes FAQ Book About

--------------------------------------------------------------------------------
« LOVE FOR ELDER JOSEPH B. WIRTHLINMY CROCK-POTS ARE GETTING BIGGER »BURRITOS A-GO-GO
Fresh Ingredients

15 8″ tortillas

1 bunch cilantro, chopped

1 clove garlic, minced *optional

1 cup combination of celery and or onion, diced *optional

Storage Ingredients

1 cup dry pinto beans, (3 cups cooked)

1 cup leftover cooked rice

1 cup cooked whole wheat berries

1 can cream of chicken soup (10 3/4 oz.)

1 can diced green chilies (7 oz.)

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

Soak pinto beans in 5 cups of water for 24 hours. (Change water once or twice during that time.) Drain. Thoroughly rinse softened beans and then cook in a slow cooker set on low with 5 cups of fresh water for approximately 8 hours, or overnight. (If I have them available, I like to add one minced clove of garlic and 1 cup of diced celery and/or onion to help flavor the beans while they cook, but it’s not necessary.) When beans are soft and fully cooked, drain the cooking liquid.

Mix beans with all the other ingredients and spoon 1/3 cup of filling into center of each tortilla. Fold in two sides slightly to close ends and then roll the opposite sides over filling. Wrap every other one in waxed paper (to prevent them from freezing into a burrito-block) and store in freezer bags.

To serve, microwave for 2-3 minutes. Garnish with any combination of grated cheese, diced tomato, sour cream, sliced olives, and cilantro.













This is where fast food meets food storage. I highly recommend that everyone try these little sliders! With my schedule, I NEED to have meals that can be ready in minutes. Having these burritos prepared ahead of time means we enjoy the advantages of instant food while we’re using our food storage.They take very little effort to prepare, are virtually vegetarian, high in nutrition, supplying whole protiens with the combination of rice, beans, and whole wheat, cost pennies a pop, AND they taste terrific. One of my daughters likes to take them to work so that she can actually enjoy the lunch she microwaves. I think you’re going to like this one!