Rotate Your Food Storage!

Mom's Canned Veggie Stew

1 lb. stew beef, cut in 1 inch cubes
2 Tbsp. flour
2 Tbsp. oil
2 cans diced tomatoes with basil , garlic, and oregano
1 can (14 oz.) beef broth
1 can whole new potatoes, drained and cut into chunks
1 can sliced carrots, drained
1 small can (8.75 oz) corn, drained

Combine meat and flour in plastic bag, toss to coat evenly. In stock pot, brown meat in oil. Drain. Add tomatoes and broth. Bring to a boil, reduce heat and cover and simmer 50 minutes or until beef is tender. Add veggies, cook uncovered 10 minutes. Makes 4-6 servings.

Split Pea Soup

1 cup chopped yellow onions
1/2 Tbsp. minced garlic
2 Tbsp. olive oil
1/2 tsp. dried oregano
1/2 tsp. salt
1 tsp. pepper
2 cups diced carrots
1 cup diced red potatoes
1 lb. dried split green peas
8 cups chicken stock or water

In a stock pot on medium heat, saute the onions and garlic with the oil, oregano, salt and pepper until the onions are translucent, 10-15 minutes. Add the carrots, potatoes, 3/4 lb. split peas and the chicken stock. Bring to a boil, then simmeruncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all peas are soft. Stir frequently to keep from sticking to bottom. Makes 5-6 serving.

Tuna Cakes

2 cans tuna, drain and flake (or salmon)
1 egg
crackers or bread crumbs
1/4 cup -1/2 cup mayo, yogurt, or salad dressing
Choose:
shredded carrots
small diced celery
grated onion
grated zucchini

lemon zest
salt and pepper
season all

Mix together to make thick tuna fish and make patties. Dredge in bread cumbs and fry on medium heat until golden brown on both sides.

Dipping sauce:
1/2 cup nonfat yogurt
dijon mustard
Add:
1 tsp. sugar and mix in of your choice:

salt and pepper
relish
dill
horseradish
lemon juice

Linda's Hashbrowns
From:

2 lb. package Southern Style Hashbrowns
2 sticks butter/margarine, melted
1 medium onion, chopped (or onion powder)
1 can cream of chicken soup
1 8 oz. jar Cheez Whiz
1 8 oz. sour cream
2 cups corn flakes, crushed

Layer:
Hashbrowns, 1 stick melted butter, and onion in dish/pan

Mix together and pour over hashbrowns:
cream of chicken soup, cheez whiz, and sour cream

Put crushed corn flakes over soup mixture and pour 1 stick melted butter over corn flakes
Bake at 350 degrees for 1 hour.


Fried Indian Bread
From: Brenda Curtis

2 1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbl. shortening
3/4 cup water
oil for frying

Mix dry ingredients in a bowl. Add shortening and mix with fingers. Add water. Keep mixing with hands until soft dough forms. Pinch off small pieces about golf ball sizes and flatten with fingers to make a flat cake. Fry in hot oil turning once until both sides are speckled brown, do not over cook.

Uses: Use for navajo tacos, serve with jam, or roll in sugar and cinnamon for a dessert.


Oatmeal Cake
From: Jill Prince

cake:
1 c oatmeal
1 1/2 c boiling water
1/2 c butter
1 c white sugar
1 c brown sugar
2 eggs
1 1/2 c flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon

topping:
6 T butter
1 c brown sugar
1/4 c evaporated milk
1 c coconut or rolled oats
1 c chopped nuts
1/2 tsp vanilla

Preheat oven to 350. Pour boiling water over oats. Let stand for 15 minutes. Cream butter, sugar, & eggs. Add oatmeal and remaining ingredients. Mix dry ingredients separately. Pour into 9 x 13 pan. Bake for 30 minutes at 350. Check at 25 minutes do not overcook!

Topping
Heat butter (or margarine), brown sugar, and milk in microwave for 1-2 minutes. Mix remaining ingredients in. Cool cake slightly and spread topping over top. Put under broiler for 1-2 minutes or until golden brown (watch it carefully).


Tamale Pie
From: Jill Prince

½ lb. hamburger
½ c. onion
1 small can tomato sauce
1 can chili
1 can corn
1 box jiffy cornbread mix (prepared according to package)
Cheese
Sour cream
Salsa

Brown hamburger and onion together. Mix in tomato sauce and chili. Layer in bottom of pan. Drain corn and spread on top of meat mixture. Spoon corn bread mixture on top. Spread grated cheese on top. Dot with salsa. Bake at 350 for 30 minutes or cook according to corn bread recipe.

*This is an extremely forgiving recipe. You can substitute cans of beans for the hamburger or add green chilies. The trickiest part is making sure the corn bread is cooked, but not over cooked.

Breadsticks
From: Brenda Curtis

1 cube Butter
1 Tbl. yeast
1 1/2 cup water
2 Tbl. sugar
1/2 tsp. salt
3 cup flour
Grated Parmesan Cheese (such as Kraft)
Garlic Salt

Melt butter in in large jelly roll size pan in oven. Dissolve yeast in water. Mix together and knead yeast and remaining ingredients, except parmesan cheese and garlic salt. The dough will be STICKY. Let rest 10 minutes. Roll dough into rectangle on lightly floured surface, cut into 1/2 inch to 1 inch strips. Roll strips in melted butter in pan. Sprinkle with parmesan and garlic salt to taste. Let raise 20 minutes. Bake 350 degrees for 15-20 minutes, or bottoms are browned.

Southwestern Chicken and Pasta
From: Brenda Curtis

1 cup cooked penne pasta
2 lb. boneless skinless chicken breasts, cubed
1/4 cup salsa
1 1/2 cup tomato sauce
1/8 tsp. garlic powder
1 tsp. cumin
1/2 tsp. chili powder
1/2 cup black beans, drained and rinsed
1/2 cup canned corn
1/2 cup shredded colby-jack cheese

Spray large skillet with cooking spray. Saute chicken until browned. Stir in salsa, tomato sauce, garlic powder, cumin, chili powder, black beans and corn. Stir and cook until heated through and slightly thickened. Add pasta and gently toss. Top with cheese.

Homemade Granola
From: Melissa Gleason

3 cups old fashion rolled oats
2 cups puffed brown rice (found on cereal aisle)
1 cup flaked coconut
1 cup coarsely chopped slivered or sliced almonds, walnuts, or pecans
1 cup shelled sunflower seeds
1 cup honey
2/3 cup cooking oil
1/2 tsp. salt

Combine all ingredients together very well. Make sure you don't have any dry spots. Divide in half and spread evenly onto two greased cookie sheets. Bake in a 325 degree oven for about 25-35 minutes until golden brown, stirring after 15 minutes. Watch edges to make sure they don't burn. It will not be crisp; it will still feel rather wet; do not worry it will harden. Remove from oven and immediately turn it out onto a large piece of foil or waxed paper. Let cool and break into clumps. Cover tightly and store at room temperature for up to 2 weeks. For longer storage seal in freezer bags and freeze.

Easy Chicken Bake
From: Michelle Mason

1 pkg. 6 oz. Stove Top Stuffing Mix
1 lb. boneless chicken breasts cut into pieces, shreeded, or canned chicken
1 can 10 3/4 oz. cream of chicken soup
1 can 15.25 oz. drained whole kernel corn
1 can 14.5 oz. drained cut green beans
1/3 cup sour cream

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package, set aside. Mix chicken, soup, vegetables and sour cream in 13X9 baking dish. Top with suffing. Bake 30 minutes or until heated.

Homemade Flour Tortillas
From:

2 cup flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil or crisco
3/4 cup lukewarm milk

In a bowl, stir together the flour, baking powder and salt. Add vegetable oil to the lukewarm milk and whisk briefly. Gradually add the milk to the flour mixture and work into a sticky dough.

Turn dough on a surface dusted with flour and knead vigorously for 2 minutes. Divide into 8 balls of equal size and let sit for about 20 minutes. One at a time remove each piece of dough and with a flour dusted rolling pin roll out tortilla into an 8 inch circle.

Transfer the tortilla to a dry preheated skillet or griddle. When the tortilla begins to blister, let it cook for 30 seconds, flip it and cook other side for 30 seconds. Remove tortilla, place on paper towel. Cover loosely with foil. Batch makes 8 tortillas.

Lentil Soup
From: Margaret Lund

Wash and sort lentils. Put ham bone in stock pot with lentils. Add water to cover ham. Add celery tops and onion and garlic to water. Simmer for about 2 hours. Let cool. Pull meat off bone and take out. Add meat back to broth. Add 2 potaotes diced, 2 carrots diced, 2 celery sticks diced, 1 onion chopped. Cook on low and simmer until veggies are done. Add 1 Tbl. vinegar before serving.