July Cooking Group!

July's cooking group will be this Wednesday, July 1 at 7:00 pm at the Stake Bowery. It will be Dutch Oven Cooking demonstrated by Linda and Boyd Simper. Come enjoy some yummy dutch oven food. You don't need to bring a dish this time, but if you have any good dutch oven recipes to share please bring them!

Nuts About Berries Salad!

Here's another great recipe submitted by Louise Rounds. Here's what she said:

My sister took me to Zuppa’s restaurant for lunch today. I got great salad that would be so easy to make. It was sweet and delicious.

NUTS ABOUT BERRIES SALAD
From Zuppa’s restaurant

Fresh raspberries, blueberries, strawberries, blackberries
cinnamon almonds (chopped up)

Cut up romaine lettuce, toss in berries

Cover with Poppyseed dressing.

Yummy!

More Food Storage Recipes!

Recipe 6		CATEGORY:	Bread / Crackers
TITLE:	Wheat Thins	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 ¼ c.	Whole wheat flour	1/3 cup		Oil
1 ½ c.	White flour	1 cup		Water
¾ tsp.	Salt

DIRECTIONS
Mix together flours and salt. Add oil and water and knead as little as possible to make smooth dough. Roll very thin on 2 greased cookie sheets. Score crackers with knife (or pizza cutter) and prick each with fork several times. Sprinkle dough lightly with salt, onion salt, garlic salt, or Tony Chachere’s etc. Bake at 350º until light brown and crisp, about 30 minutes.

Recipe 7		CATEGORY:	Breakfast/ Cakes
TITLE:	Baked Oatmeal Breakfast Treat	SERVES:
SOURCE:	Walton Feed Co / Denise Ericksen	COOKING TEMP:

INGREDIENTS
3 cups	Quick cooking oats	½ cup		Margarine or butter , melted
1 cup	Brown sugar, packed	2		Eggs, beaten (or equivalent powdered eggs and water)
2 tsp	Baking powder
1 tsp	Ground cinnamon
1 tsp	Salt
1 cup	Milk (can be reconstituted milk)

DIRECTIONS
This breakfast meal is a little different – somewhere between oatmeal and granola. But it’s really good and easy to fix. Mix together and pour into a 9 inch square greased pan. Bake at 350 degrees F for 40-45 minutes. Serve warm with milk

Recipe 8		CATEGORY:	Candy / Beans
TITLE:	Black Bean Fudge	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 can	Black beans, rinsed and drained
5 cups	Powdered sugar
¾ cup	Cocoa powder
¾ cups	Butter, melted
1 TB	Vanilla

DIRECTIONS
In a food processor, blend the above ingredients until smooth. With a mini scoop, spoon fudge into mini paper muffin cups and refrigerate until ready to serve. (Or spread out on wax paper and cut into squares when refrigerated. [Best if refrigerated overnight.]

Recipe 9		CATEGORY:	Beans/Rice
TITLE:	Vegetarian Sloppy Joes	SERVES:
SOURCE:	Rice Council	COOKING TEMP:

INGREDIENTS
1 TB	Vegetable Oil	4-6		Whole grain buns
1	Onion (medium), chopped
1	Green pepper (medium), chopped
3 cups	Cooked brown rice
2 cans	Mexican-style pinto beans (16 oz)
¾ cups	Hickory smoke barbecue cause

DIRECTIONS
Heat oil in large skillet over medium-high heat. Add onion and green pepper. Cook 2 to 3 minutes. Add rice, beans, and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns.

Recipe 10		CATEGORY:	Cookies / Beans
TITLE:	Black Bean Brownies	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 can	Black Beans
1	Brownie Mix

DIRECTIONS
Rinse black beans thoroughly. But beans back in can and fill with water. Blend thoroughly in blender. Pour into brownie mix. Bake as directed on brownie box.

Recipe 11		CATEGORY:	Candy/Cookies
TITLE:	Peanut Butter Chews w/Food Storage	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 cup	Powdered sugar
2 cups	Non-instant milk
1 cup	Peanut butter
1 cup	Honey

DIRECTIONS
Mix powdered sugar and milk thoroughly. Add in peanut butter and honey. Mix well. (May need to knead with hands.) Variations: Add nuts, oatmeal, Wheaties, Corn Flakes, or Rice Krispies. Could also dip in chocolate.

Recipe 12		CATEGORY:	Cookies
TITLE:	Whole Wheat Choc Chip Cookies	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 cup	Butter	2 cups		Oat flour
1 cup	Sugar	1 tsp		Baking soda
1 cup	Brown sugar	1 tsp		Baking powder
3	Eggs	½ tsp		Salt
1 tsp	Vanilla	2 cups		Semi-sweet chocolate chips
2 ½ c.	Whole wheat floor	1 cup		Walnuts, chopped (optional)

DIRECTIONS

Cream together butter and sugars. Add eggs and vanilla and cream well. Add in flours, soda, baking power and salt. Mix well. Stir in chocolate chips and nuts. Put dough on wax paper and roll into tubes. Freeze. While still frozen, slice ½ inch thick. Place on cookie sheet 2 inches apart. Bake 11 minutes at 325º. (If using Smart Balance, increase oat flour to 3 cups.) *For a softer cookie, add one 3 oz pkg of vanilla pudding.

Recipe 13		CATEGORY:	Pies / Beans
TITLE:	Idaho’s Pinto Bean “Mock Pecan” Pie	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
½ cup	Sugar
1 cup	Brown Sugar
½ cup	Butter
1 cup	Mashed pinto beans (heaping)
2	Eggs
1	Unbaked pie shell

DIRECTIONS
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked shell. Bake at 375º for 20 minutes, then at 350º for an additional 25 minutes or until inserted knife comes out clean. This tastes like pecan pie. Can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Recipe 14			CATEGORY:	Salads / Rice
TITLE:	Nutty Rice Salad		SERVES:
SOURCE:	Rice Council		COOKING TEMP:

INGREDIENTS
1 cup	Cooked long-grain brown rice	1/8 tsp		Salt
¼ cup	Raisins, plumped in warm water for 15-20 minutes	Pinch		Pepper
¼ cup	Peanuts (unsalted) shelled and halved			Additional seasoning to taste
1	Green onion, thinly sliced
¼ cup	Celery, diced
½	Apple, small, chopped in small dice

DIRECTIONS
Place all the ingredients in a medium-sized salad owl and toss gently to mix.

Recipe 15		CATEGORY:	Salads
TITLE:	Southwestern Chicken Salad–food storage	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
1 TB	Dried chopped green peppers	1 can		(4 oz) Mild green chiles
1 TB	Dried chopped onion	1 tsp		Cumin
1 jar	(15 oz) Chunky salsa or picante sauce	½ tsp		Salt
1 can	(10 oz) Chicken chunks, drained	¼ cup		Chopped cilantro (if available)
2 cans	(15 oz) Black beans, drained/rinsed	1 cups		Shredded cheese (if available)
1 can	(15 oz) can corn, drained			Tortilla chips, (if available)

DIRECTIONS
This salad is served cold if there is a power outage, but if you have a heat source, it can also become more of a casserole. In a large bowl, mix peppers and onion with salsa to rehydrate. Add chicken, beans, corn, chiles (may want to reduce amount of chiles), cumin, salt and cilantro. Top with cheese and serve on tortilla chips, if available.

Recipe 16		CATEGORY:	Soups
TITLE:	Split Pea Soup	SERVES:
SOURCE:	I Dare You to Eat it	COOKING TEMP:

INGREDIENTS
Storage Ingredients:		Fresh Ingredients:
1 lb	Dry green split peas (2 cups)	1 cup		Onion, diced
1 tsp	Salt	1 cup		Celery, diced
½ tsp	Pepper	2 cups		Potatoes, diced
1 can	Spam, diced and sautéed until crispy	2 cups		Carrots, diced
1 can	Evaporated milk (12 oz)

DIRECTIONS

Rinse and sort peas. Cook peas in 8 cups of water, in a slow cooker, set on high for five hours*. Add diced vegetables, salt, and pepper, and continue cooking for 2 hours. When peas and vegetables are softened add the diced Spam that’s been sautéed until the edges are crispy. Finish by adding the canned milk and serve. [Author’s note: “Even if someone says they don’t like split pea soup you should have them taste this recipe. I’ve served it at bridal showers and Relief Society dinners and been told more than once that it’s the best split pea soup ever.”] *Alternative cooking method: Heat peas and water to boiling; boil gently 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining ingredients. Heat to boiling. Reduce heat and simmer 2 ½ to 3 hours or until peas are very soft. [Betty Crocker Cookbook]

Recipe 17		CATEGORY:	Soups / Beans
TITLE:	White Chili Chicken -food storage version	SERVES:
SOURCE:		COOKING TEMP:

INGREDIENTS
2 cans	(14 oz) chicken w/ broth	¼ cup		Dried onions
1 can	(14 oz) chicken broth	1 tsp		Garlic powder
2 cans	(15 oz) corn w/ liquid	1/8 tsp		Black pepper
1 can	(15 oz) white beans	1 tsp		Cumin
1 can	(4 oz) green chilies			Salt & pepper to taste
2 cups	Water

DIRECTIONS
Combine and heat through. Serve with tortilla chips, grated cheese, and sour cream.