Food Storage recipes from June RS mtg

Fresh Salsa by Amy Millett

Ingredients:
2-28oz cans diced tomatoes
1 chopped bell pepper
1 bunch green onions
3 celery ribs, chopped
1 chopped cucumber
1 bunch cilantro
1/2 cup ketchup
1 1/2 cup pace picante sauce
Optional: fresh tomatoes, chopped avocados

100% Whole Wheat Bread by Ellen Camp using bread machine

Ingredients for 1lb bread:

3/4 cup +1 tbsp 80 degree water
1 1/2 Tbsp oil
2 Tbsp Honey
1 tsp Salt
1 1/2 Tbsp Dry Milk
2 cups Flour
1 tsp active dry yeast
Select whole wheat cycle on bread machine or use 1 3/4 tsp active dry yeast and select rapid whole wheat cycle. Mix in bread machine and bake. Or Mix in bread machine and remove before baking cycle. Form into rolls and let raise. Bake at 350 for 12-15 minutes.

Fool Proof Whole Wheat Bread by Sharon Erland

Ingredients:
2 pkgs of Dry yeast (1 pkg =2 1/4 tsp)
1/2 cup warm water (NOT HOT)
5 cups of milk (dry, canned, diluted, fresh milk, or tomato juice or potato water) Make sure it is room temperature
2 tsp of salt
2/3 cup honey (raw sugar, molasses, or white granulated sugar)
2/3 cup oil, butter, or margarine
11-12 cups of whole wheat flour

Directions
1. Sprinkle yeast in 1/2 cup warm water (not hot) and set aside
2. In bowl combing milk with 7 cups of flour and blend well
3. Then add salt, honey, and oil, mix well and then add the yeast water and blend well
4. Slowly add 3-4 cups of flour (may need 5 cups) Need just enough flour until dough cleans the side of the bowl.
5. Place on floured surface and Knead for 10 minutes.
6. Oil hands and shape 1/4 of dough and place in greased pan (can use either regular bread pans or juice cans that have been washed and rinsed well, will need to grease the juice cans also. Use pam if using cans)
7. Cover with damp cloth and let rise 35 minutes or until double.
8. Bake in 350 degree oven for 40-45 minutes
9. Cool on rack and brush top of loaves with butter
Makes three 2 lb loaves or 4 1 1/2 lb loaves

Apple Crisp by Karen Gillett

Ingredients:
3 cups dehydrated apple chips
4 cups water
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
2/3-3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Directions: Bring apple chips to a boil in water. Remove from heat. Let sit for 20 minutes then drain remaining water. Mix granulated sugar, 1 tsp cinnamon, and salt. Stir into apple chips. Spread mixture into an 8x8x2 pan. Mix remaining ingredients--brown sugar, flour, oats, cinnamon and nutmeg. Cut in 1/3 cup butter until mixture is crumbly. Spread as topping over apples. Bake at 400 for about 30 minutes.

Bolivian Whipped Dessert by Beckie Morales

Ingredients:
1 can evaporated milk (very cold)
1 pkg (small) jello (any desired flavor)
1/4-1/2 cup sugar
1 cup water

Directions:
Boil water and dissolve Jello as directed. Do not add any more water. Pour evaporated milk in a medium sized metal or glass bowl and whip until light and fluffy, adding sugar gradually when it looks like whipped cream. Slowly pour in dissolved Jello into the mixture while beating continually. Let set and serve.

Chocolate Crazy Cake by Becky Schultz

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
6 Tbsp cocoa
2 tsp baking soda
2 Tbsp vinegar
2 cups water
3/4 cup oil
2 tsp vanilla

Directions:
Combine dry and liquid ingredients in separate bowls. Add the liquid to the dry ingredients. Mix until moistened; beat until smooth. Pour into greased and floured 9x13 pan. Bake @ 350 for 35-40 minutes. Dust with powdered sugar just before serving.

Oatmeal Cinnamon Chip Cookies by Tiffany Feil

Ingredients:
2 sticks butter
2 eggs worthy of reconstituted egg powder
1 cup sugar
1 cup brown sugar
2 cups wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups oats (quick rolled)
1 10 oz pkg cinnamon chip morsels

Bake at 350 for 12 minutes

Oatmeal Cake by Karen Gillett

Ingredients:
1 1/4 cups boiling water
1 cup oats
1 cup brown sugar
1/2 cup butter
1 tsp vanilla
1 cup sugar
2 eggs
1 1/2 cups flour
1/4 tsp salt
1 tsp baking soda

Directions:
Pour the water over the oats and let sit for 20 minutes. Meanwhile combine brown sugar, butter, vanilla, sugar, and eggs. Mix until creamy. Sift together flour, salt, and baking soda. Add to the sugar mixture. Mix in the oatmeal. Place in a 9x13 pan and bake at 325 for 35 minutes.

Browned butter Frosting:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ TB milk

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (I think I used at least 4 Tbsp of milk, maybe more)

March Enrichment Sides and Bread

Dirty Rice
Roshella Burkholder

2 lbs ground beef
2 lbs ground pork
1 cup water
1 TBL green onion, chopped fine
1 tsp dried parsley
6 cups cook rice
1 tsp brown gravy sauce (I use beef bouillon sometimes - works ok)
1 egg
1 TBL vinegar
salt & pepper to taste

Put rice cooking. Put meat and water in large pot and let cook for about 30 minutes. Add onions, brown gravy sauce, parsley flakes, salt and pepper and cook 10 minutes more. Combine cooked meat and cooked rice together in large pot. Mix well and season again if needed. In small bowl beat egg and vinegar together, then add to rice mixture and stir WELL. (This needs to be done while rice and meat are still hot.)

Consommé Rice
Tiffany Feil

3/4 stick margarine for browning rice/1/4 stick for onion/green pepper
1/4 stick for mushrooms
2 cups rice
2 cans beef consommé (broth - in Campbell's soup can)
1 diced green pepper
1 diced onion
1 container sliced mushrooms

Brown dry rice in 3/4 stick margarine until lightly browned. Sauté onion and green pepper with 1/4 stick in separate pan. Add 2 cans consommé and 1 can water and sautéed onions and green pepper to browned rice. Season to taste with salt, pepper, and garlic powder. Cook until liquid is absorbed into rice. Sautee mushrooms separately. Add them last to cooked rice.
Yum!


Dinner Rolls
Jessica Wheeler

1 pkg dry yeast 1 Tbs. sugar
1/2 C. water 2 tsps. salt
1/2 C. milk, scalded 1 beaten egg
1/4 C. shortening (Crisco)* 3 C. sifted white flour
*I use butter instead.

Soften active dry yeast in warm water (110°). Combine milk, shortening, sugar, and salt. Cool to lukewarm. Add yeast; mix well.
Blend in egg; add flour and mix till dough is well blended. Please in greased bowl, turning once to grease surface, and cover. Let rise until doubled.
Shape dough as desired on well-floured surface. Place rolls on greased cookie sheet or in muffin tins. Let rise in warm place till light, about 1 1/2 hours. Bake in hot oven (400°) 15 to 20 min. Brush hot rolls with soft butter.

Butter Crescents
Joan Canady

30 min. prep, 1 hr 40 min rising and resting, 15 min baking.
Makes 1 dozen crescents

1/2 cup milk 1/2 cup butter, softened
1/2 cup granulated sugar 1/2 tsp salt
1 package yeast 1/2 cup warm water (105-115 F)
1 large egg, lightly beaten 3 1/2 - 4 cup all purpose flour

Glaze 1 large egg, lightly beaten.

In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk: stir well. Cool to lukewarm (95-100 F)

In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 mins.

Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pull away from sides of bowl. (Note: a bread mixer will cause these not to rise)

On a floured surface, knead dough very gently until smooth and elastic, 2-3 mins. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth: let rise in a warm place until doubled, 1 hour. (Knead dough very gently to keep rolls tender.)

Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 mins.

Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at sinds opposite point, roll up each wedge. Place, point sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

Cover loosely with a damp cloth: Let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Note: I often double the recipe and use part of the dough for cinnamon rolls. Roll up for the cut and place in a baking pan, cover tightly, and place in the fridge over night. In the morning take out and let them come to room temperature and then bake.