Food Storage Potluck Class

Potluck Recipes

Granola Cereal

Sarah Eager
1 cup butter
1 cup sugar
2/3 cup honey
2/3 cup brown sugar
1 cup wheat flour
2 tsp. vanilla
1 tsp. cinnamon
8 cups rice cereal
8 cups rolled oats
1 cup chopped nuts (optional)

Combine rice cereal, oats, flour, and nuts in large bowl. Melt butter. Add sugars, honey, vanilla, and cinnamon. Pour over cereal and toss to evenly coat. Spread about 4-5 cups of mixture loosely on greased baking sheet or on parchment paper. Bake at 350 for 15 minutes. Store in airtight container. Eat just like cold cereal with milk, or as a snack, or ice cream topping, or with yogurt.

Whole Wheat Muffins
Sarah Eager

1/2 cup vegetable oil or water
1 cup brown sugar
1 cup applesauce
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups wheat flour

Mix together and put in muffin tins. Bake for 20 minutes at 375. These are great for breakfast, or afternoon snack.

13 Bean Soup
Lisa Williams
13 oz. of bean mix
1 tsp. chili powder2 quarts of water
1 can tomatoes (16 oz)1 ham hock
3 carrots, sliced1 large onion, chopped
1 rib celery, chopped1 clove of garlic, minced salt to taste

Place washed beans in large pan. Cover in water and add 2 Tbsp. of salt. Soak overnight. Drain and add 2 quarts of water and ham hock. Simmer 2 hours. Add vegetables and seasoning. Simmer another hour. Before serving, remove ham hock. When it cools discard the fat and add the meat to soup. Garnish with salsa, sour cream and grated cheddar cheese, if desired.

Taco Soup
Lydia Smout
1 Pound Ground Beef
1 Medium Onion, Diced
1 Packet Taco Seasoning
1 Packet Ranch Salad Dressing
8 Ounce Tomato Sauce
14 Ounce Petite Diced Tomatoes
15 Ounce Kidney Beans
15 Ounce Chili Beans (I get the organic mild flavor)
15 Ounce Refried Beans
15 Ounce Corn
1 Cup Water

Brown ground beef and onion in large soup pot. Combine all ingredients, bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes.
We have this with cornbread and raspberry butter, may sound like an odd combination, but the flavors go great together.

Wheat Berry Salad
Stephanie Wolfley
Salad:
2 cups wheat berries
1 bunch green onions, chopped
2 cups mandarin oranges
1 cup pecans, chopped
1 cup dried cranberries

Dressing:
¾ cup orange juice 1 Tbsp. min leaves, chopped, optional
1/3 cup red wine vinegar Salt & pepper to taste
1/3 cup walnut oil

To cook wheat berries, cover wheat berries with 4 cups water and let sit in fridge overnight. Put both berries and water in pot and cook at a simmer for approx 1 hour, or until tender. Most of the water should be absorbed by the end of cooking. Keep an eye on the berries during cooking in case additional water needs to be added. Cool to room temperature.
Combine salad ingredients together. Toss with dressing. This can be served chilled or at room temperature.

Homemade Mac & Cheese Mix
Abby Johnson
This is a homemade pantry mix to store in a Tupperware that your kids can pull out and make anytime without the preservatives you get in the store-bought Mac & Cheese.
2 cups powdered cheese
2 cups powdered milk
2 cups powdered butter
2 cups flour
2 T. salt

Mix and store in food grade container.
To make: Prepare about a half a package of any kind of pasta you prefer. Set aside.Boil 1 cup of water. Add 1/3 cup of mix and stir. Mixture will thicken.Pour cheese mixture over pasta. Optional: Add grated fresh shredded cheddar cheese on top.

Tamale Pie
Leslie Leammlen
1 lb. ground beef (I'm sure canned ground beef or TVP could work too)1 1/2 tbsp. chili powder1 1/2 cups salsa1 can diced green chilies1 16-oz. can pinto beans undrained (mash 1/2 of the beans)1 2.25 oz. sliced black olives1/2 cup chopped fresh cilantro (when no fresh is available, maybe the dried spice would work)1 cup yellow cornmeal1 tsp. salt1 cup grated cheddar cheeseHeat a 12-inch ovenproof skillet (I used my dutch oven) over medium high heat. Add ground beef, stirring until it loses its raw color. Stir in 1 tbsp. of the chili powder, a dash of salt, the salsa, green chilies, beans, olives and 1/4 cup cilantro. Simmer for 5 minutes. (Mean can be made two days ahead; reheat before proceeding.)Bring 3 cups of water, cornmeal, and remaining 1/2 tbsp. chili powder and 1 tsp. of salt to a boil in a large pot, whisking frequently until mixture thickens to mush consistency (like grits). Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie until cheese melts and mush gets a little crusty, about 5 minutes. Let rest 5 minutes; serve. (6 servings)

Chicken and Rice
Cindy Clark
1 large can cream of chicken soup
4 cups cooked rice
2 cans cooked chicken
1 can chopped green chilies

Mix together, cook until heated through. Add Salt to taste & sour cream if you have it on hand.

Red Beans and Rice
Stephanie Wolfley
1 can diced tomatoes
1 cup rice
2 T dehydrated onion
¼ cup dehydrated carrot
¼ cup dehydrated celery
¼ cup dehydrated bell pepper
1 T oil
¼ cup beef or sausage TVP
¼ tsp. garlic powder
½ tsp basil
1 tsp. chili powder
½ tsp. cumin
1 can red kidney beans, drained and rinsed
1 ½ T. vinegar
½ T. Worcestershire sauce
½ tsp. sugar

OPTIONAL: ½ can tomato paste or ketchup to taste
Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 c. Bring rice and liquid to a boil. Reduce heat to low, cover and cook for until tender, approx 20 minutes. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.

Jar of fruit cake
Lisa Williams
1 qt. bottled fruit (any kind)4 tsp baking soda2 cups sugar1 cup oil4 cups flour or 3 3/4 cups fine whole wheat flour1 tsp salt4 tsp cinnamon1 tsp nutmeg1 tsp cloves1 cup raisins dredged with flour1 cup chopped nuts (optional)

Blend bottled fruit in blender. Pour into a large bowl and add ingredients in order given. Mix until well blended. Pour into 2 well greased and floured bread pans or a bundt pan. Bake at 350 for 1 hour.

APPLESAUCE CAKE
Meg Despain
2 ½ cups flour
1 ½ cups unsweetened applesauce
1 ¼ cups sugar
½ cup vegetable oil
½ cup water
1 ½ tsp. baking soda
1 ½ tsp. pumpkin pie spice
1 tsp. salt
¾ tsp. baking powder
2 Tbsp. dried egg powder, OR 2 large eggs
1 cup raisins
2/3 cup chopped nuts

Heat oven to 350 degrees. Butter and flour bottom and sides of 13x9 pan. Beat all ingredients except nuts and raisins for three minutes. (If using egg powder, sift it into the bowl with the other dry ingredients.) Stir in nuts and raisins. Pour into pan. Bake 45 minutes, cool in pan on wire rack.

Potluck Recipes #2

These are the recipes that didn't make it onto the handout.

Taco Seasoning Mix
Janet Wynn
2 Tbsp oil
1 onion, chopped
3 med cloves garlic, minced (about 1 tsp)
3 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
¼ tsp cayenne pepper or to taste
½ tsp salt
1 lb lean ground beef
½ cup tomato sauce
½ cup chicken broth
1 tsp brown sugar
2 tsp vinegar, preferably cider

Heat oil. Add onions and cook until soft, about 4 minutes. Add spices through salt. Add ground beef and cook thoroughly. Add sauce, broth, sugar and vinegar and bring to simmer then reduce to medium low and cook until the liquid is just thickened.

Cake Mix
Abby Johnson
7 cups flour
3 ¼ cups sugar
1 ¾ cups dehydrated butter
1/3 cup dehydrated milk
3 Tbsp. baking powder
2 tsp. salt

Biscuit Mix
Abby Johnson
9 cups flour
¼ cup sugar
2 cups shortening
3 Tbsp. baking powder
1 Tbsp. salt

Tomato Corn Salad
Meredith Simpson
2 cans diced tomatoes
1 can corn
1 can black beans
¼ jar Catalina Dressing

Drain tomatoes, corn and beans. Mix together and toss with dressing. Chill before serving. (You can also use fresh tomatoes and corn if you have them.)

Rice Pudding
Terri Latimer
4 cups cooked rice
1 can sweetened condensed milk
1 cube butter, melted
Vanilla

Mix together rice, milk, butter and vanilla to taste. Top with cinnamon sugar, if desired.

Easy Granola Bars
Janet Wynn
3 cups quick oats
1 14-oz can sweetened condensed milk
2 Tbsp. melted butter
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
½ cup dried cranberries or raisins

Preheat oven to 350 degrees. Great a 9x13 pan. Mix together all ingredients - you may need to use your hands. Press into prepared pan. Bake for 20-25 minutes, depending on how crunchy you wan them. Lightly browned around the edges only will give you moist, chewy bars. Let cool for 5 minutes. Cut into squares, then let cool completely before serving.

Sticky Toffee Pudding
Jane James & Jackie Shifflet
Cake:
12 oz. dates, pitted and roughly chopped
2 ½ cups water
2 tsp. baking soda
3 ¼ cups sifted all-purpose flour
2 tsp. baking powder
8 Tbsp. butter, softened and cut into pieces
1 2/3 cups sugar
4 large eggs
2 tsp. vanilla

Sauce:
1 cup butter
1 cup heavy cream
2 cups packed light brown sugar
1 cup heavy cream

Preheat oven to 350 degrees. Grease a 9x13 pan.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the date mixture and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. The recipe can be made through this step up to 2 days in advance.

Sauce: Combine the butter, 1 cup heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 2/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.