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.

Butter

Cream (NOT ultra-pasteurized)
Salt

This is not technically a food storage recipe since it is made using cream, but it is useful information just the same.

Let cream come to room temperature. (For old fashioned tasting butter, let cream sour before whipping) Whip cream with mixer.

First soft peaks will form. Then it will begin to form stiff peaks.





Finally the butter will congeal and separate from the buttermilk by-product.





Separate milk from butter and place butter in a large bowl.




"Wash" the butter by filling bowl with cold water and kneading the butter in it. When water gets cloudy, drain water and refill. Repeat these steps until the water remains clear. It is important to wash all the buttermilk out or your butter will go rancid quickly.

Return butter to mixer and add salt. Approximately 1 tsp per pound of butter. If you accidentally add too much, repeat washing step. Mix in salt. Store butter in fridge, or in an airtight container on the counter.


For flavored butter, add garlic, or any other seasoning. Buttermilk by-product can be used in recipes or while baking.

Vanilla Yogurt

2 c Whole Milk
1 1/3 c Instant nonfat dry milk
1/4 c Plain yogurt with live cultures and NO additives
1/4 c Sugar
2 tsp Vanilla
1 3/4 c Warm water

This is not technically a food storage recipe since it is made using non-food storage items, but it is useful information just the same.

Mix milk, powdered milk, and sugar together. In the top of a double boiler heat until it reaches 180 degrees. Do not boil. Cool to about 100 degrees and discard skin, if any.


Blend yogurt with warm water and vanilla, and add to the milk.

Mix well and pour into clean, warm canning jars (I heated mine up to 100 degrees in the oven first). Incubate in wonder oven 4-7 hours.





Place in fridge. Yogurt will thicken as it cools. Stir before serving.

Peanut Butter Chews

1/2 c peanut butter
1/2 c corn syrup
1/8 c powdered sugar
1/4 cup dry milk (or more)

Mix peanut butter and corn syrup; gradually add powdered sugar. Stir until smooth. Then add dry milk a little at a time and mix well until mixture is stiff enough to handle. Roll into snakes and cut with scizzors so that each piece is about the size and shape of a tootsie roll. Eat immediately or store in the fridge.

Wheat Applesauce Cake

2 c whole wheat flour
1 c sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 c applesauce
½ c oil
Nuts, dates, raisins (opt)

Mix all dry ingredients. Stir in applesauce, oil, nuts, dates and raisins in desired. Bake in 8x8 greased cake pan at 350 degrees F. for 35 minutes or until done. Top with hot applesauce (Don't skip this part or it will be too sweet).

Magic Mix - Pudding Pops

1/2 c sugar
2 c Magic Mix
2-3 Tbls cocoa
2 c water
1 tsp vanilla
1/2 c evaporated milk



Combine sugar, magic mix and cocoa in a saucepan. Mix well. Stir in water. Stir over medium heat until pudding bubbles.



Add vanilla and beat. Stir in evaporated milk, and cool slightly. Stir again and then pour into ice cube trays, paper cups, or popsicle molds. Insert plastic spoons, or popsicle sticks if necessary. Freeze.

Magic Mix - Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Frozen Fruit Cocktail

Ingredients:
9 large white peaches
1/2 lb seedless red grapes
1/2 lb seedless green grapes
1 c fresh blueberries
2 c sliced, fresh strawberries
1 c other berries (blackberries, raspberries, etc)

Juice Base
1/2 c lemon juice
1 1/2 c prepared orange juice
1 1/2 c sugar
1 2/3 c crushed pineapple (with juice)

Instructions:
Mix juice base ingredients in a large bowl. Peel (blanching is easiest) and slice peaches into juice mixture. Add the rest of the fruit as well. Stir well. Scoop into quart or pint freezer containers, leaving some headroom for expansion, and freeze. Make sure there is plenty of juice in each conatainer as that is the best part!

Thaw for about one hour before serving. Fruit should still be frozen but able to break apart at serving time. Serve as a salad or with 7-Up in a glass.

This recipe makes approximately one gallon. Double recipe to fill 8-10 one quart containers.

Thumbs Up Soft Pretzels

This recipe makes 8 pretzels - I guarantee it won't be enough! These are my kids favorite snack, they ask for them constantly. Change them up by using different flavorings on them like they do at the mall. Our favorite is garlic salt.

1 1/8 c warm water
1 1/2 teaspoons active dry yeast
3 Tbls corn syrup
3 c bread flour
1 1/2 tsp salt

2 quarts water
1/2 cup baking soda

garlic salt

Mix 1 1/8 cup water and yeast and allow to sit. Put in mixing bowl and add corn syrup. Mix in flour and salt. Knead for about 5 minutes in mixer. Place in a large greased bowl and let it rise until double (about one hour)

Punch dough down and divide dough into eight balls. Roll each into a 20 inch rope; form into pretzel shape. Let rise about 5 minutes.

In a saucepan, bring 2 quarts water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon or spatula; drain on a clean towel.

Place pretzels on a baking sheet covered with parchment paper. Bake at 415 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with butter. Sprinkle with garlic salt and serve warm.

Try other flavors like cinnamon sugar, coarse salt, cream cheese............

Pretzels do not keep, or reheat, well but it won't be a problem, they won't last long enough to save :)

Favorite Cold Cereal

This is my favorite, and easiest, homemade cold cereal recipe:

7 cups quick cooking oats
1 cup wheat germ
1 cup oat bran (or wheat bran)
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup honey
1/2 cup water
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 cup chopped dates (optional)
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)

Preheat oven to 275 degrees F (135 degrees C).

In a large bowl, mix oats, wheat germ, and oat bran.

In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat mixture until evenly moist, and transfer to a large, shallow baking dish.

Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15 minutes. Watch carefully so it doesn't overbrown.

Allow to cool, and store in airtight containers.

Apple-Cinnamon Oatmeal Mix

I make up a large batch of this and keep it in a air tight container so the kids can easily make it for breakfast before school. If your kids don't like the dried apples feel free to substitute any dried fruit.

6 cups quick cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves

In a large bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.

To prepare oatmeal: Shake mix well. In a saucepan, bring 1 cup water to a boil; slowly stir in 1 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Apple Fritters

Fritter Batter
2 c flour
3 tsp baking powder
1 tsp salt
1/4 c sugar
2 tsp cinnamon
2 eggs, beaten (or 4 TBLS powdered eggs + 1/2 c water)
1 c + 2 TBLS milk (or reconstituted powdered milk)
3 c apples, peeled and diced (or 3 c reconstituted dried apples)
oil for frying

Fritter Glaze
4 c powdered sugar
2 tsp pure vanilla extract
1/4 c milk (or more to desired consistency)

Heat oil in a deep frying pan.

Mix all dry ingredients together in a bowl with a wire whisk.


Add egg and milk to the dry ingredients and mix well. Add apples to the batter and blend well.




Drop by spoonfuls into hot oil and fry until dark golden brown, 1-2 minutes per side. Once done frying, set on paper towels.



For glaze, mix all glaze ingredients together until desired consistency is acquired, adding more powdered sugar or milk if need be.

Dunk warm fritters in glaze, covering fritters liberally.
Place fritters on a wire wrack with parchment paper underneath it, for easy cleanup. Let glaze harden and enjoy! Makes 24 small fritters. Not nearly enough as far as my family was concerned :)

Moist Homemade Cornbread

This is the best cornbread you'll probably ever eat. It can be made with store bought cornmeal but I doubt it will taste as good as freshly ground. It is well worth it to grind it yourself. It's SO easy! Just purchase some plain popcorn in a bag and run it through your wheat grinder. I did it on medium but you can make it into fine grain, or coarse, depending on personal preference.

Also, if you don't store buttermilk you can easily make it by putting 1 TBLS of lemon juice, or vinegar, in a 1 cup measuring cup and then filling it up the rest of the way with milk. Let sit a few minutes before adding to the recipe.

1/2 cup butter (NOT margarine)
2/3 cup white sugar
2 eggs (or 4 TBLS powdered eggs + 1/2 water)
1 cup buttermilk (or 1 TBLS lemon juice + 1 scant cup of milk)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Grind popcorn in your wheat grinder if desired to make homemade cornmeal. You don't have to for this recipe, but I highly recommend it. I used white popcorn because I like it better but it doesn't matter what kind you use.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Super moist, yummy, cornbread. I think that I could live for a year off this alone :)

Blender Wheat Pancakes

2 Cup Milk (6 T. Powdered Milk and 2 C. Water)
2 Cup Wheat Kernels, whole & uncooked
4 Eggs (4 T. powdered eggs 1/2 C. Water)
4 tsp Baking Powder
3 tsp Salt
1/4 c Oil
1/4 c Honey or Sugar
cinnamon to taste (opt)

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar,and cinnamon to above batter. Blend on low.

Pour out batter into pancakes from the actual blender jar if you want (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.



Serve with butter and syrup. YUM!

Granola Bars

3 c oatmeal
1/2 c oat bran (or wheat flour)
1/2 c wheat germ
1/2 c coconut (opt)

2/3 c brown sugar
1/2 c honey
4 Tbls butter
2 tsp vanilla
1/2 tsp salt

Mix first 4 ingredients and spread on a cookie sheet. Place in 350 degree oven for 10-12 minutes, stirring occasionally until toasted. Meanwhile, mix final 5 ingredients in a pot on the stove and bring to a boil. When it starts to boil, remove from heat and pour over toasted grain mix. Mix well.


Spread evenly on a greased cookie sheet. Place a piece of greased wax paper on top of the granola and flatten roughly into a square shape as thick as a granola bar. Remove wax paper and allow to cool about 30 minutes, or until set. Cut immediately into granola bars (a pizza cutter works well). When cool place in air tight container.


Variations:

Peanut Butter: Add 1 c peanuts. Substitute 1/2 c peanut butter for 2 of the Tbls of butter.
Oats and Almond: Add 1 c sliced almonds. Add 1 tsp of cinnamon to boiled ingredients.
Fruit & Nut: Add 1 c of your favorite nuts prior to toasting and 1 c of dried fruit after toasting.
Sesame: Add 1 c sliced almonds and 1/4 c sesame.
Chocolate Chip: Make the basic recipe, spread and cool before pressing. Sprinkle with 1 c mini chocolate chips and press firmly but quickly before chocolate melts.

Flour Tortillas

4 c flour

1 tsp salt

1/2 (heaping) tsp baking powder

1/2 c oil

1 1/3 c boiling water

Mix all ingredients in food processor. Mix until it forms a ball of dough. Cover with a damp cloth and allow to rest for 15 minutes. Uncover and form into balls about twice the size of a golf ball. Cover with a damp cloth and allow to rest 15 min - 1 hour. Flatten with a tortilla press or a rolling pin. Cook on a hot skillet (no oil necessary), flipping when bubbles form.

We filled ours with refried beans from the cannery. So far they are the yummiest beans I have come across, even though I have tried multiple recipes from scratch. I added some powdered garlic and minced onion to taste. Super delicious. If you store powdered sour cream then you can add that too. Sometimes we have them with canned salsa and/or rice as well. One of our favorite meals.

Granola Cereal & Snack

Terrific, yummy, granola recipe. My family eats it for snacks and in a bowl with milk for cereal. We eat it every day.

1/2 c margarine
1/2 c peanut butter
1 c brown sugar
6 T honey
1/2 c milk
2 T cinnamon
4 c oats
1 c 6 grain mix
2 t vanilla
cinnamon & sugar (opt)


In a sauce pan on medium heat melt first 5 ingredients. Bring to a boil. Let boil one minute, stirring constantly. Remove from heat. Add cinnamon, oats, 6 grain, and vanilla. Mix well.


Spread onto a greased cookie sheet. Sprinkle with cinnamon and sugar if desired. Bake at 350 about 30 minutes until it begins to brown. Let cool and break up the big clumps. Eat straight as a snack or pour into a bowl for cereal and eat with milk.

Wheat Thins

1 1/4 C whole wheat flour
1 1/2 T sugar
1 t garlic salt
4 T butter
1/4 C water
1/4 t vanilla

Combine the flour, sugar, and garlic salt in a medium bowl. Cut the butter (or use reconstituted powdered butter) into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.


Spray a flat working surface and a rolling pin with Pam. Roll the dough into a large rectangle. It should be very thin like you want your crackers. Use a pizza cutter to cut wheat thin size squares and place them on your greased cookie sheet. They can be close together as the dough will not rise or expand. Sprinkle with extra garlic salt if desired.

Bake the crackers, one sheet at a time, at 400 until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to burnt.


Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

These are really good and you can substitute other flavors for the garlic salt, like cheese, or cinnamon.

Graham Crackers - Take Two

1 3/4 C whole wheat flour
1/4 C white bean flour
1/3 C dry powdered milk
1/4 t baking soda
1 t (scant) baking powder
1/2 t cinnamon
pinch of salt

Mix in a bowl. Make a nest and add:

1/3 C oil
1/2 C warm honey
1 t lemon juice (or vinegar)
1 T vanilla
2 T water

Mix until well moistened. As wheat flours differ in moisture content, you may need to add more or less wheat flour to stiffen or soften dough.


Roll out as thin as you can on large cookie sheet that has been sprayed with non-stick spray. Sprinkle with cinnamon and sugar if desired. Prick with a fork. Bake at 350 for 8-10 minutes until golden brown. Remove from oven and cut with a pizza cutter. Makes one cookie sheet worth.

Homemade Onion Soup Mix

This can be made up in larger batches and stored in the pantry to use when you need it. Just like Lipton oinion soup - great for flavoring sauces, rice, and more.

4 teaspoons beef bouillon granules or 2 beef bouillon cubes, crushed
8 teaspoons dried onion
1 teaspoon onion powder
1/2 teaspoon garlic powder

Blend ingredients together and store in a ziploc container.