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.
Sunday, September 19, 2010
Sunday, September 12, 2010
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.
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.
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.
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
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.
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.
Sunday, June 13, 2010
Hamburger Patties & Meatballs - Wheat Meat
Ingredients
2 1/2 c Moderately packed ground gluten (see Basic Wheat Meat recipe)
2 Eggs
2 Tbls Beef Soup Base
2 Tbls White flour
1/4 tsp garlic powder
1/4 c chopped onion (or 2 1/2 Tbls dried onion)
1/4 c BBQ sauce (Opt. - for hamburger patties only)
Mix all ingredients in a bowl. (Only use BBQ sauce if you are making hamburgers)
For Meatballs
Form meatballs a little smaller than a walnut. The mixture will be quite moist (add another egg if it is too dry). Place meatballs on a paper plate 5 at a time and over with plastic wrap. Microwave just until set. DO NOT OVERCOOK! Meatballs should be soft still but the eggs should be set. It only takes about 20 seconds, depending on your microwave.
To cook in conventional oven, add 2 TBLS oil to the misture and bake meatballs on a cookie sheet at 300 until just set. Serve immediately or freeze for later.
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Simply add the warm meatballs to your already cooked spaghetti and serve.
For Hamburger Patties
Make as above but add BBQ sauce to recipe and form hamburger patties rather than meatballs.
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Place hamburger patties on a greased cookie sheet and bake until just set. You can serve immediately with all the fixins or freeze until later.
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To reheat you can thaw and then throw them on the grill just like a regular hamburger. Remember though, you are only reheating, not cooking them. If desired, brush with more BBQ sauce while grilling.
2 1/2 c Moderately packed ground gluten (see Basic Wheat Meat recipe)
2 Eggs
2 Tbls Beef Soup Base
2 Tbls White flour
1/4 tsp garlic powder
1/4 c chopped onion (or 2 1/2 Tbls dried onion)
1/4 c BBQ sauce (Opt. - for hamburger patties only)
Mix all ingredients in a bowl. (Only use BBQ sauce if you are making hamburgers)
For Meatballs
Form meatballs a little smaller than a walnut. The mixture will be quite moist (add another egg if it is too dry). Place meatballs on a paper plate 5 at a time and over with plastic wrap. Microwave just until set. DO NOT OVERCOOK! Meatballs should be soft still but the eggs should be set. It only takes about 20 seconds, depending on your microwave.
To cook in conventional oven, add 2 TBLS oil to the misture and bake meatballs on a cookie sheet at 300 until just set. Serve immediately or freeze for later.
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Simply add the warm meatballs to your already cooked spaghetti and serve.
For Hamburger Patties
Make as above but add BBQ sauce to recipe and form hamburger patties rather than meatballs.
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Place hamburger patties on a greased cookie sheet and bake until just set. You can serve immediately with all the fixins or freeze until later.
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To reheat you can thaw and then throw them on the grill just like a regular hamburger. Remember though, you are only reheating, not cooking them. If desired, brush with more BBQ sauce while grilling.
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