Chicken Azteca (Pantry Recipe)

Ingredients:
14 oz chicken broth
30 oz canned chicken (undrained)
30 oz can black bean (rinsed and drained)
30 oz canned corn
16 oz jar salsa
15 oz can Mexican-style cheese (queso)
1 c long grain rice
1 c sour cream powder
1 tsp cumin

Directions:
Pour broth into pot. Whisk in sour cream powder until dissolved. Add all other ingredients and cook until rice is done, stirring occasionally.

*If you don't want to use sour cream powder and have fresh available then wait until the end of cooking and add 1 cup fresh sour cream to your pot.

**You can find cans of Mexican Queso in the Mexican section of your supermarket.

Cheesey Garlic Mashed Potatoes

Ingredients:
4 c Hot water
2 c Instant potato flakes
2 Tbls dried sour cream
2 Tbls dried cheese sauce mix
1 tsp dried garlic
2 Tbls Dried parsley

Directions:
In a pot, bring water almost to a boil and then remove from heat. Add potato flakes and stir until thickened. Stir in sour cream, cheese, garlic, and parsley. Serves 8.

Hash Brown Potatoes

Ingredients:
2 Tbls Dried onions
2 Tbls Dried green pepper (opt)
1 c water
2 c Dried shredded or diced potatoes
2 tsp salt
6 c boiling water
8 Tbls butter flavored shortening

Directions:
In a small bowl, rehydrate onions and green pepper in 1 cup water for 15 minutes, then drain.

Pour dried potatoes into a pot of salted, boiling water. Turn down heat and simmer until potatoes are tender, about 15 minutes. Drain and pat dry. Mix onions, green pepper, and potatoes.

Melt shortening in a pan and add potato mixture, flattening evenly. Cook over medium heat until browned, then carefully flip over with a spatula and brown other side. Makes 8 servings.

Chicken Salad Sandwich

Ingredients:
15oz chicken chunks
Mayonnaise
2 Tbls dried celery
1 tsp dried onion
2 c sprouts
Whole wheat bread

Directions:
Drain chicken chunks. Combine chicken, mayonnaise, celery, and onions in a bowl and mix well. Spread on bread and add some sprouts.

Peanut Butter Rolls Ups

Ingredients:
Peanut Butter
Honey
Dried banana chips or rehydrated apple slices
cinnamon
Tortillas

Directions:
Spread peanut butter and honey on tortilla. Then add banana chips or apple pieces on top. Sprinkle with cinnamon. Roll up and serve.
*You can also make these on regular bread

Pinto Beans

Ingredients:
2 c pinto beans
12 c water
1 tsp salt
2 Tbls dried onions
1 tsp dried garlic
8 cubes beef bouillon
1/4 tsp turmeric

Directions:
Wash beans and place in crock pot. Add water and all spices. Cook on low 8-10 hours. Serve with tortillas and salsa if desired.
*For stove top cooking, place ingredients in a pot and bring to a boil stirring occasionally for 30 minutes. Turn heat down, cover and simmer about 3 hours, or until beans are tender.