Sample Basic Menu: Day One - Lunch

This recipe is from I Dare You to Eat It. I altered it and we had it for dinner last night. It was very good! One of the best ways to be prepared with food storage is to know how to use it. And what better way to learn than to do, especially before an emergency. This will cut down stress and worry - at least in the food department. Who needs more stress and worry in an emergency, anyway?

Burritos-a-Go-Go
3 c. cooked *pinto beans (I used 2 cans, which is a little more)
2 c. leftover rice (Liesa Card uses 1 c. rice and 1 c. wheat berries)
1 can cream of chicken soup
1 can (7 oz.) diced green chilies
1 t. salt
1 t. chili powder
1 t. cumin
1/2 t. paprika
1 bunch cilantro (I didn't use this)
15 8" tortillas

Mix all ingredients and spoon 1/3 c. filling into each tortilla and enjoy. For a quick meal, try wrapping every other one in waxed paper to prevent a "burrito block" and freeze. Microwave 2-3 minutes when ready to eat.

*If cooking your own pinto beans, try adding 1 clove garlic and 1 c. combination celery and onion.

Pinto Bean Fudge

Sorry, no picture yet, but this is excellent!

1 c. cooked soft pinto beans*
1/4 c. milk
1 Tbsp. vanilla
1 c. plus 2 Tbsp. cocoa
3/4 c. butter, melted
2 lbs. powdered sugar
Nuts, optional

Pour beans, milk, vanilla, and butter in blender and process until smooth. Mix cocoa and powdered sugar in a bowl. Creating nest in center of sugar mixture, pour bean mixture in. Begin mixing being careful not to get sugar lumps. When mixed, this will be runny. Don't worry, it will set up very quickly, so poor it in a pan fast and refrigerate until firm. Enjoy!

*To quick cook pinto beans, add sorted beans and a bunch of water to a pot. Boil 2 minutes. Remove from heat and cover. Let stand one hour. Replace old water with fresh water and simmer covered for 1 and a half to 2 hours or until done.