Sunday, September 19, 2010

Chicken Azteca (Pantry Recipe)

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

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.

Sunday, September 12, 2010

Cheesey Garlic Mashed Potatoes

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


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

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

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

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

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

Peanut Butter
Dried banana chips or rehydrated apple slices

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

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

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.