These are some of the recipes from our Food Storage Favorites night. Thank you to those who made it and shared their delicious meals! I know there were many other women at the activity with great recipes not on this page. If you don't see your recipe here please email it to me at mccauleyrach@gmail.com. Thanks, Rachael
White Chili
Lacie Banton
1 T olive oil
1 lb. cubed chicken
1/4 c. chopped onion
1 c. chicken broth
4 1/2 oz can green chilies
1 t. garlic powder
1 t. cumin
1/2 t. dried oregano
1/2 t. cilantro
1/8 t. red pepper
19 oz can or 2 1/2 c. white beans
*Garnish with shredded monterey jack cheese
Soak Beans in water overnight. In the morning cook on low for 4 hours. Heat oil in a large saucepan over high heat add chicken and cook 4-5 minutes, stirring often. Remove chicken with slotted spoon. Add onion to pan; saute 2 minutes. Stir in broth, green chilies and spices; simmer 2 minutes. Add chicken and beans; simmer 5 additional minutes. Garnish with cheese before serving.
Chocolate Revel Bars
Lacie Banton
1 c. butter
2 1/2 c. flour
2 c. brown sugar
2 eggs
4 t. vanilla
1 t. vanilla
1 t. soda
3 c. oats
Melt chocolate mixture together:
1 pkg. chocolate chips
1 can sweetened condensed milk
Mix dough ingredients, spread 2/3 dough on cake pan; pour warm chocolate mixture over dough; drop remaining dough on top. Bake at 350 for 25 minutes.
Peach Cobbler
1 c. sugar
1 c. flour
3/4 c. milk
1 stick butter
1 can peaches (19 oz) undrained
Melt butter in 9x12 glass baking dish. Mix sugar, flour and milk. Pour mix over melted butter. Add peaches over mix. Do not stir. Bake at 375 for 40-45 minutes.
Grandma's Chicken Stew
Chelan Allen
2 cans (14 oz) chicken broth
1 can (14 oz) vegetable broth
1 can (10 oz) white meat chicken undrained
3/4 c shredded carrots
4 c. wide egg noodles
salt and pepper to taste
Bring broth to boiling in a large soup pot or saucepan. Add carrots, noodles, chicken, and juice; cover pot and bring back to a b oil. Uncover pot, season, and cook 6 minutes more. Serves 4.
Chicken and White Bean Chili
Ruthann Eucker
Saute in 2 T olive oil until tender:
1 small onion diced
1/2 t. garlic
1/2 orange pepper diced
Add;
1 can green chili peppers
1 T chili pepper
1 T cumin
1 T cilantro
1 pint canned chicken with juice
Stir together and add:
5-6 c. cooked white beans
2 c. water and 2 chicken boullion cubes
Salt to taste
Simmer 20 minutes or until flavors blend
Taco Soup
Darla Green
2 chicken breasts
1 t. chili powder
1 small onion, diced
?t. cumin
1 c. water
? t. crushed garlic
16 o can stewed tomatoes
dash of red pepper
14-16 oz can black beans
14-16 oz can corn
small can sliced olives
tortilla chips
grated cheese
salt and pepper to taste
Simmer chicken and onion in water until cooked. Dice chicken. Add (with all juices) the tomatoes, beans, corn, olives, chili powder, cumin, garlic, cayenne pepper, salt and pepper. Simmer 15 minutes. Spoon into soup bowls. Top with tortilla chips and grated cheese.
To make Taco Soup using only food storage items substitute
for the: substitute:
onion 1 tsp onion powder
garlic 1/4 t. garlic powder
tortilla chips 1T. coarsley ground cornmeal (simmered w other ingredients)
chicken breast Omit (as I did) or use canned chicken
Salsa Chicken
Rachael McCauley
1 jar salsa
4 chicken breasts or 2 cans chicken
1 can corn
1 can black beans
corn tortillas or tortilla chips
cheese (opt)
sour cream (opt)
Put chicken and salsa in crockpot, cook on low for 3-4 hours (1-2 hours if canned chicken). Add black beans and corn the last hour. Cook tortillas in a pan on stovetop with a little oil and salt to make into tacos, add cheese and sour cream OR serve with tortilla chips, cheese and sour cream.
