Tuesday's Cookin'

Because we are working on adding a "soup of choice" to our Sample BASIC Menu, I thought this would be awesome to share with you! Please click on the link below and visit Preparedness Brings Peace. Read the short story and enjoy the soup recipes because this is an incredible idea! And to think...people do this! They actually do it. It is their way of life. It is amazing to me, truly amazing!

365 Days of Pre-made Meals

Sample Basic Menu: Day One - Breakfast

Old Fashioned Oatmeal

2 c. water
1/4 t. salt (optional, more if desired)
1 c. oats
Milk (optional)
Butter (optional)

Bring water and salt to a boil. Add oats and stir. Cook two minutes, stirring occasionally. Add sugar, honey, milk, and butter to taste, if desired.

Tuesday's Cookin'

For today's recipe, I thought I'd add a link to my family's recipe blog. Now, before you get all excited, no one else in my family has ever posted anything on the recipe blog, even though they were all invited. (I guess they're pretty busy, so I can cut them some slack). I've included a couple of the recipes on Good News Minutes, so you may see duplicates; but, feel free to take a look around and try some. I have made all of them and they are wonderful!

Happy cookin'!

simmondsfamilycooking.blogspot.com

Tuesday's Cookin'

No-bake Oatmeal Fudge Cookies

2 c. sugar
1/2 c. cocoa
1/2 c. milk
1/2 c. butter
1 t. vanilla
1/2 c. peanut butter
3 c. oats

Bring sugar, cocoa, milk, and butter to a boil. Remove from heat and add vanilla and peanut butter. Mix until peanut butter is dissolved. Add oats and stir until evenly coated. Scoop by spoonfuls onto waxed paper or a cookie sheet. Eat when cooled.

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.

Tuesday's Cookin'

Emergency Survival Bar
This recipe will make 2 bars - each containing approximately 1000 calories - enough food for one person for one day. These store for a long time, are excellent for emergency packs, etc..., and taste really good!

3 c. cereal (oatmeal, cornmeal, or wheat flakes)
2 1/2 c. powdered milk
1 c. sugar
1/4 t. salt
3 T. honey
3 T. water
1/2 c. jello (I used one small box of red jello and it was nummy)!


Place all dry ingredients, except jello, in a bowl. Bring water, honey, and jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a 9x9 square dish and dry in the oven under very low heat. (It doesn't take very long). Wrap and store. Eat dry or cook in about 3/4 c. water.

Zucchini Casserole

This recipe had rave reviews from my family! For a slightly different flavor, try sauteing the zucchini, carrots, and onion together. Then mix and bake as directed.

3-4 medium zucchini, sliced 1/2 inch thick or cubed
3/4 c. carrots, pared and sliced
water, salted
1/2 c. onion, chopped
6 T. butter, divided
1 package (or 2 1/4 c.) stuffing mix, divided
1 can cream of chicken soup
1 c. sour cream (I used milk)

Set 3/4 c. stuffing mix aside. Bring salted water to a boil. Add zucchini and carrots and simmer 15 minutes. Meanwhile, saute onion in 4 T. butter. Add cream of chicken soup and sour cream to onions. Stir remaining 1 1/2 c. stuffing mix into onions. Drain vegetables and add to onion mixture. Place in 9x13 pan. Melt 2 T. butter and add to reserved stuffing mix. Sprinkle over casserole and bake at 350 degrees for 20 minutes.

Tuesday's Cookin'

Even though it's not Tuesday, here's my Vegetable Soup recipe. I know it's hot outside, but I like soup. When I made this, I added dumplings 'cause I love 'em, so that recipe is at the end of the soup. And...I had a request for Apricot recipes, so I've also included a few of those! If you would like to see a couple more, please click here. Have a great day and happy cooking!

Vegetable Soup

5 small potatoes
2 celery stalks
13 baby carrots
1 can corn, undrained
3 T. dried onion
1 t. onion powder
beef bouillon to taste
salt to taste
pepper to taste
water

Chop vegetables and put in a pot. Add corn. Cover with water and add dry onion and seasonings. Bring to a boil and simmer until crisp tender.


Dumplings

1 c. flour
1/2 t. salt
1 1/2 t. baking powder
1/2 c. milk
2 T. butter, melted

Mix dry ingredients together. Add milk and butter to form spongy dough. Drop by spoonfuls into boiling soup. Cook 15 minutes or until dumplings float to the top. (These seem to like hanging out around the top anyway, so just watch them. They poof up while cooking, so if the balls are a little bigger to start out with, they'll take longer to cook. Mine are usually done at about 8 min.).

All of these recipes are from the Ball Home Canning link on the right side of the page. (It's a new link). These processing times are for sea level, so remember your altitude conversion!

Silky Apricot Butter

Makes about 6 (8 oz) half pints

You will need:
2 lb apricots, peeled, halved and pitted (about 24 medium)
1/2 cup water
3 cups granulated sugar
2 Tbsp lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) COMBINE apricots and water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.

2.) TRANSFER apricot mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. Do not liquefy. Measure 6 cups of apricot purée.

3.) COMBINE apricot purée and sugar in a clean large stainless steel saucepan. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon. Stir in lemon juice.

4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

5.) LADLE hot butter into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Fresh Apricot Jam

Makes about 6 (8 oz) half pints

You will need:
3-1/2 cups finely chopped apricots (about 30 medium)
1/3 cup lemon juice
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp butter or margarine, optional
5-3/4 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

3.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary

4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Apricot Freezer Jam (with Original Pectin)

Makes about 6 (8 oz) half pints

View half-serving recipe >

You will need:
2-1/2 cups chopped pitted apricots (about 21 medium)
2 Tbsp lemon juice
3/4 cup water
1 1.75-oz pkg Ball® Original Fruit Pectin
5-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) COMBINE prepared apricots with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.

2.) COMBINE 3/4 cup water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.

3.) ADD cooked pectin mixture to fruit mixture. Stir for 3 minutes.

4.) LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.

Apricot Freezer Jam (with No Sugar Needed Pectin)

Makes about 4 to 5 (8 oz) half pints

You will need:
3 cups finely chopped apricots (about 27 medium)
1-3/4 cups unsweetened white grape or apple juice
1 Tbsp. lemon juice
1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)
4 to 5 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) GRADUALLY ADD pectin into white grape or apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.

2.) IMMEDIATELY ADD prepared apricots into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener, or honey according to the directions above.

3.) LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.

Tuesday's Cookin'

Today, I thought we'd do something fun with our food storage. I like mixes and think they're very convenient. I'd also prefer to make my own because: one, I typically have everything I need in my pantry; and two, it's cheaper to make my own then buy pre-made mixes. I have a lot of mixes - everything from pancakes and muffins to breads, cookies, meat, and beans. They are wonderful. The book I like to use, which I borrowed from my in-laws, is Make-a-Mix by Karine Eliason, Nevada Harward, and Madeline Westover. (I included the link just so you could get an idea of what's in it. Click on the book to see).

Pancake and Waffle Mix

2 c. powdered milk (can use buttermilk powder if desired)
8 c. all-purpose flour
1/2 c. sugar
2 Tbsp. plus 2 tsp. baking powder
1 Tbsp. plus 1 tsp. baking soda
2 tsp. salt

Combine all ingredients with wire whisk until evenly distributed. Pour into airtight 12 cup container. Label with date and contents. Store in a cool dry place. Makes about 10 1/2 cups Pancake and Waffle Mix.

Pancakes

1 egg, beaten
2 tbsp. oil
1 c water
1 1/2 c. Pancake and Waffle Mix

Mix all ingredients in medium bowl and cook on hot greased griddle. Add fruit or nuts to batter, if desired; and, enjoy with your favorite syrup.

Waffles

2 1/2 c. Pancake and Waffle Mix
2 c. water
3 eggs
1/4 c. oil

Preheat waffle iron. Mix all ingredients and bake according to waffle iron directions. Before cooking, and if desired, add fruit or nuts to batter.

For fluffier waffles, and if you have the patience, whip your egg whites until stiff, and fold gently into batter.

I have two more recipes to add, but we'll get to that later.

Tuesday's Cookin'

Mmm, today's recipe is a special treat from a little Chinese lady who used to be my next-door-neighbor. They just moved, so we wish them the best of luck!

Honeyed Chicken Teriyaki

2 lb. chicken breasts, skinned and boned
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
1/3 c. honey
1/3 c. soy sauce
1 clove garlic, minced
1 tsp. ginger
2 Tbsp. sesame seeds (optional)
Oil (for frying)

These are the instructions I was given...
Cut chicken in 2 inch squares; combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. Cook chicken until golden grown. Meanwhile, heat soy, honey, garlic, and ginger in a small pan. Dip chicken in honey mixture, then place on a rack set in a baking pan. Sprinkle with sesame seeds if used. Bake at 250 for 20 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature.

Beause I'm all about simplifying, this is what I do...
Mix flour, salt, and pepper. Cube chicken and place in bowl. Break one egg into chicken and mix well. (If it needs more liquid, add the other egg). Add flour mixture and stir to coat evenly. Fry over medium-high heat in pan with enough oil - what ever you think that is -I don't use very much. While cooking chicken, heat honey, soy sauce, garlic, and ginger in pan. When chicken is cooked, add honey mixture. Sprinkle with sesame seeds. (I don't worry about the 20 minute baking 'cause it tastes yummy either way)!

Enjoy with rice and vegetables.

Aprons and Apples, Sew Odd...

This might sound a little strange, but I have been in a sewing mood lately! It's weird...all I want to do is get out the sewing machine and whip something up! And, I really want apple pie! I don't even like apple pie, but I like this. So here goes...

What about an apron? Just a little snip snip here and a stitch there and we should be able to complete one before getting too board! Here's a couple links to check out if you'd like to sew one! (No, there isn't a link for the one above. It's from Anthropologie. But I think we could come up with our own pattern, if we try).

http://tipnut.com/56-free-apron-patterns-you-can-make/

http://tipnut.com/free-apron-patterns-tutorials/

Then, to coin a phrase from my mother-in-law, "We're being domestic." On to the apple pie!

Brown Bag Apple Pie

Crust

1 1/2 c. flour
1 1/2 t. sugar
1 t. salt
1/2 c. vegetable oil
2 T. milk

Combine and press into bottom of pie plate.

Filling

6-8 apples, peeled and sliced
1/2 c. sugar
1/2 t. cinnamon
1/2 t. nutmeg
2 T. flour

Toss apples with dry ingredients. Pour into crust.

Topping

1/2 c. flour
1/2 c. sugar
1 stick butter, softened

Combine until crumbly. Sprinkle over pie. Put pie in paper bag and fold up end. Spray bag with water. Bake at 350 for 45 min.. (I didn't cook mine in a bag, but it sounds like fun. I guess I'm just easily amused, hehehe).

Tuesday's Cookin'

We had this wonderful delight at our neighbor's home on July 4th! It was yummy!

Cobbler

1/4 c. butter, softened
1/2 c. sugar
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
Lg. can fruit, drained (save juice)
1/4 to 1/2 c. sugar
1 c. fruit juice

Heat oven to 375. Cream butter and sugar until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into 9 x 13 baking dish. Spoon fruit over batter. Sprinkle with 1/4 -1/2 c. sugar. Pour 1 c. reserved fruit juice over top. Bake 45 - 50 min. During the baking, the fruit and juice go to the bottom and a cake-like layer forms on top. Serve warm with ice cream or whipped cream. Enjoy!!!

(Rae said she doesn't have much luck with peaches because the crust doesn't come up through them easily, but I tried it with smaller peach pieces, and it was perfect)!

Tuesday's Cookin' - Mexican Haystacks

This recipe came from I Dare You To Eat It. It is WONDERFUL!!! I experimented and made the Pico de Gallo from canned tomatoes and dry ingredients from my pantry. The only fresh item I had was green onions - which came from my garden. It was GREAT! We loved it and I think I'll do it again. So...on to the Rice and Beans...or as I called it "Mexican Haystacks."

RICE AND BEANS! RICE AND BEANS! RICE AND BEANS!

This is my new chant. I’ve recently learned how much I**LOVE**RICE**AND**BEANS!!! There are important nutritional details about how the combination of rice and beans provide “whole proteins”…which I don’t really understand…so I’ll just plant a flag that says they are healthy, ridiculously inexpensive, and yum-a-rama!

My conversions began months ago when dearest Kris invited our family to her home for dinner and served us a delightful meal of rice and beans. Ever since then we’ve been faithful followers and continue to enjoy this vegetarian delight on a regular basis.

All you need to do is cook some rice and beans from your long-term storage. I like to prepare both of these in large quantities so that I have them ready and waiting in the refrigerator or freezer.

I’m all about mass-production in order to save time. You could use white rice, or brown rice, or either rice mixed with wheat berries. We prefer black beans but pinto beans would also be great.

From a three-month supply I use a can of sliced black olives and bottled salsa, in a pinch.

The fresh ingredients are just the basic toppings you would normally use for a taco salad. We like grated cheese, diced green peppers, sour cream, fresh avocado, and

Kris’s Famous Pico De Gallo:

8-10 Roma tomatoes, diced

1/2 cup yellow onion, diced

1/2 cup green onion, sliced

1/2 bunch cilantro, chopped

2 limes, juiced

2 cloves garlic, minced

1 teaspoon vinegar

1 tablespoon salt

Mix all the ingredients and chill for an hour or two. Good luck with that.

After the fresh salsa has been made, we spoon a bed of hot rice onto each plate, add a scoop of warm black beans, and then all the other toppings as desired. This is a wonderful, healthy, lite and easy meal that everyone enjoys! No one on our team has missed the meat. Of course you could add a little grilled chicken or beef but you really don’t need to. The rice and beans combined with all the other flavors are completely satisfying and filling without being too heavy. Promise me you’ll try this!

Tuesday's Cookin'

Well everybody, I've had an experience cooking with food storage that I want to share with you. It's a little long, so bear with me.

For the last six months, I have been getting so sick and we had no idea what it was from. It's been AWFUL! Every week since December I've been dealing with horrible, very bad, no good abdominal pains. There were so many different factors, different things going on, we couldn't pin point the problem. Finely, last Thursday - the only day since I started this blog that I didn't post - I called my husband and said "Jake, I need help." He asks"Do you need me to call a doctor and set up an appointment for you?" "No, I need help with breakfast." I had barely been able to get downstairs to find the phone and had been laying on the couch sobbing. My three kids weren't quit to the crazy starved stage, so they were o.k. for a little bit. Although, it doesn't take much to get there in the morning considering the oldest is four.

Jake came home with cold cereal, which we don't normally buy 'cause air is cheaper and just as filling; but, it was perfect for this morning. He went back to work, set up an appointment for me, called our neighbor to watch our children, and took me to the doctor at 11:00. (I felt bad that he wasn't at work; but, he takes care of his employees and they take care of him. They are a blessing and don't even know it).

At the doctor we found out something horrible that had to do with our diet! I hadn't even told the doctor what we had been eating. I told him all my symptoms, what had been going on, everything. He left for a second, came back, told me what the problem was, gave me a prescription, and said the best way to deal with the situation was to avoid high-fiber foods. (For the sake of understanding, we'll just call this thing an allergy). I pretty much have a bran allergy.

What?! This news made me cry, seriously! I bawled! Do you know why? Because, since December we had been doing everything with whole wheat! I can make GREAT whole wheat breads, cracked wheat meat patties, mock hamburger, graham crackers, cakes, cookies...you name it, and it's awesome! Come to find out, this whole time we have been experimenting and adjusting is what has been making me sick! Uhhhh!

I am so grateful to find this out now - a time when we aren't dependent on our food storage! I am grateful to know because we can plan accordingly and learn to cook with other grains. I'm also grateful it's not Syliacs Disease (which I don't know how to spell) because at least I can still eat processed white flour. What a blessing knowing is, even though I was miserable for six months!

So, when it comes down to it...eat what you store, and store what you eat. You never know what you're going to find out.

And now
on to today's recipe
...dun...dun...dun...

Spaghetti Sauce
This is from my parents, and it is wonderful!

Brown:
1-2 lbs. hamburger
1-2 bell peppers
1 onion

Add:
2 pkgs. *spaghetti seasoning
garlic, to taste
pepper, to taste
salt, to taste
a "pthuu" of sugar - this is my mom's secret ingredient in everthing! Just sprinkle a little in.

Stir in:
4 cans tomato sauce
up to 4 cans water

Simmer till noodles are done and enjoy!

*If you don't have spaghetti seasoning, try making your own. Just click here.

Perfect White Wheat Bread

This is a wonderful bread that's simple to make.

4 c. hot water (as hot as you can get)
1/2 c. honey
1/2 c. canola oil
1 T. salt
9 - 10 c. flour (I've also used red wheat)
2 T. yeast

Instant yeast method: mix all ingredients in order given.

Non-instant yeast method: mix yeast with 1 c. water and let rest 5 minutes. Add remaining ingredients in order given.

If kneading by hand, knead until smooth and elastic. If using a mixer, knead 8-10 min. (Do not use a Sunbeam Mixer. I can promise from experience, you will get better results kneading by hand).

Let dough rest 5 minutes. Prepare pans, 2 - 4 depending on size.

Divide into loaves and let rest 10 more minutes.

Place in cold oven. Turn heat on to 350 degrees and bake 40 - 50 minutes. ENJOY!!!

And, just a reminder, for those of you who live in the area...

ENRICHMENT NIGHT

Come share an evening
with our guest speaker
Liesa Card
(Author of the book "I Dare You to Eat It")
as she presents a manageable method
for food storage that can be used
during a time of need
but that can also help to
SIMPLIFY EVERYDAY LIFE.
Instead of buying, storing, and then tossing it,
you can create a storage of food that
makes your life easier
by integrating it into regular meals.

Tuesday, June 16, 2009
6:30 pm
Belview Ward Cultural Hall
6300 South 300 East
Murray, Utah

Bring your family, friends, and neighbors.
Light refreshments served.

Tuesday's Cookin'

Applesauce Muffins

Preheat oven to 400 degrees. Grease muffin pan or 2 5x9 bread pans.

Batter
1 1/2 c. wheat flour
1 c. oats
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 c. granulated sugar
1 1/2 c. applesauce
1/2 c. milk (I use powdered instead of fresh)
1/4 c. canola oil
1 egg (I use egg powder and don't add extra liquid for it)

Mix dry ingredients well, then add wet ingredients. Pour into prepared pans.

Topping
2/3 c. oats
1/4 c. sugar, granulated or brown
1 t. cinnamon
2 T. canola oil

Mix well and sprinkle on top of muffins or loaves. Bake muffins 18-20 minutes, loaves 25-30 minutes, or until done. Enjoy!

Tuesday's Cookin'

I love Stroganoff! These are really easy recipes using items from our food storage.

Ground Beef Stroganoff
Sometimes I omit the hamburger and make mushroom stroganoff, which is great too!

1 lb. ground beef, optional
1 small onion, chopped (I use dehydrated)
1/2 t. garlic salt
1/4 t. pepper
1 can cream of mushroom soup
1 c. mushrooms, sliced (I use a can of mushrooms, rinsed well).
3/4 c. sour cream, yogurt, or milk (I've also used powdered milk).

If using hamburger, brown with onion, salt, pepper, and mushrooms. Add soup and simmer 15 - 20 minutes. (I don't always wait that long). Stir in sour cream, yogurt, or milk. Heat through and serve over rice or noodles.

If I'm not using hamburger, I just through it all in a pot and heat it up. It's good either way.

Potato Stroganoff
This is my husbands version and my kids can't get enough of it.

1 lb. hamburger, optional
4-5 potatoes, depending on size, diced and boiled
2 cans cream of potato soup
milk for desired consistency
salt and pepper to taste

Brown hamburger with salt and pepper. Add diced and boiled potatoes and potato soup. Add milk until desired consistency is reached. Heat through and eat on egg noodles or rice.

Tuesday's Cookin'

I found this recipe on The Prudent Homemaker. It is excellent! When we make it, it's easier just to spoon the mixture into a pan. Pair with a salad as pictured or add: potatoes or rice with gravy of choice, vegetables, roll, and dessert. Happy cookin'!

Chicken Fried Steak

(minus the hen)

2 2/3 cups old-fashioned oats
1/4 cup dried onions
1 1/2 - 2 cups water
2 eggs

2 tsp rubbed sage
2 tsp Lawry's Perfect Blend Chicken and Poultry seasoning

3 Tbsp oil for frying

Gravy:

2 cans cream of mushroom soup
3 cups milk (I use reconstituted powdered milk)

Heat oil in a large skillet with a lid.

Mix first six ingredients. It should be wet and stick together well. If it does not, add enough water until it does.

Form into six patties, and fry both sides until browned.

Meanwhile, whisk soup and milk to make the gravy.

Lower heat to simmer. Pour gravy on patties and flip them over to coat both sides. Cover and simmer on low for 10-15 minutes, checking occasionally to make sure that patties don’t stick or burn.

Serves 6.

Notes: I get the seasoning and dried onions at Sam's Club.

Peach Crisp

I didn't have a recipe for a peach crisp, but I really wanted one for breakfast the other day! This was perfect! Feel free to add more peaches or crumb topping if you want.

First, pre-heat your oven. Then, cut up peaches and place in a greased 9x9 baking dish. (I like to rinse the syrup off store-bought peaches first).

Place dry ingredients in mixing bowl. Mix.

Add oil and mix until combined well.

Bake 15-20 minutes in pre-heated oven. The top one was baked 15 minutes. The bottom picture was with the extra 5 minutes. It all tastes the same.

Enjoy!

Peach Crisp

1 quart peaches or a 29 oz can - I used a dinged can and rinsed the syrup off 'cause it's nasty! :o)
1/2 c. oats
1/2 c. white or brown sugar
1/4 c. wheat flour
1/4 tsp. nutmeg, ginger, or cinnamon - I like cinnamon
1/4 c. oil or butter or margarine, melted

Preheat oven to 425 degrees. Grease 9x9 baking dish. Place peaches inside. (I also cut my peaches into smaller chunks for my kids). Mix dry ingredients well and add butter or oil. Mix till crumbly and sprinkle on peaches. Cook in hot oven for 15-20 minutes. Enjoy plain or add vanilla ice cream or cream if you like.

Seasoning Mixes

Today's post is about seasoning mixes. I ran across these about five years ago, and I've been using them ever since. I've had people say "I'm just going to buy Taco Seasoning, etc..." which it totally fine. I just had all the ingredients in my cupboard anyway; so, these mixes help me keep them rotated faster then if I wasn't using them at all. Feel free to change them to fit your family's taste buds.

Spaghetti Seasoning

1 T. dehydrated onion
1 T. parsley flakes
1 T. cornstarch
1 T. salt
1/4 t. garlic powder
1 t. sugar
1 T. dried green pepper
1/4 t. basil
1/4 t. thyme
1/4 t. sage
1/4 t. marjoram
1/4 t. oregano

Equivalent to 1 pkg of seasoning.

Chili Seasoning

1 1/2 t. flour
1 T. dehydrated onion
3/4 t. chili powder
1/4 t. dried red pepper
1/4 t. minced garlic
1/2 t. seasoning salt
1/4 t. sugar
1/4 t. cumin

Equivalent to 1 pkg. of seasoning.

Sloppy Joe Mix

1 T. dehydrated onion
1 t. salt
1/2 t. garlic powder
1/4 t. dry mustard
1 t. salt
1 t. cornstarch
1/4 t. celery seeds
1/2 t. chili powder

Equivalent to 1 pkg. seasoning.

Taco Seasoning

For a milder taco seasoning, reduce the red pepper.

1 Tbs. dehydrated onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. dried red pepper
1/2 tsp. garlic powder
1/4 tsp. oregano
1/2 tsp. ground cumin

Equivalent to 1 pkg. seasoning.