Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Hamburger Helper

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Make Your Own

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 Cups nonfat dry “instant” milk
1 Cup corn starch
1/4 Cup unsalted chicken or beef bouillon powder
2 Tablespoons onion flakes
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Teaspoon black pepper
2 Tablespoons dried parsley
1 Tablespoon garlic powder

Mix the ingredients together and store in an air tight container. Use
the
above “Helper” mix as a base for the following dinners. (Each serves
four
to six people.)

Chili Tomato Mac:
Brown one pound ground beef or turkey and drain off the fat. Add one
cup
water, one and one-half cups of uncooked macaroni, two cans chopped
tomatoes, one tablespoon chili powder and one-half cup of the “Helper”
mix. Simmer covered 20 minutes or until macaroni is tender.

Ground Beef Stroganoff Brown one pound ground beef or turkey and drain
off the fat. Add 2 cups water, one-half cup “Helper” mix and two cups
uncooked egg noodles and stir. Bring mixture to a boil, reduce heat
and
simmer covered for 15-20 minutes or until noodles are tender. Top with
one-half cup “light” sour cream or plain yogurt. Serve immediately.

Hearty Potato Casserole:
Brown one pound ground beef or turkey and drain off the fat. Add
three-fourth cup water, six peeled potatoes (sliced very thin), one
cup
of frozen mixed peas and carrots and one-half cup plus 1 tablespoon
seasoning mix. Simmer covered 20-30 minutes or until potatoes are
tender.
Stir, uncover and cook until excess water is evaporated.

Skillet Lasagna:
In a large skillet, brown one pound of lean ground beef, crumble.
Drain
off the fat and add: one-half cup of the Homemade Ground Beef Helper
Mix,
one chopped onion, two cups water, 16 ounces of tomato sauce, three
cups
dry noodles and one-fourth cup Parmesan cheese. Bring to a boil.
Reduce
heat and simmer for 15 minutes, stirring until thickened. Top with two
cups of mozzarella cheese five minutes before serving; turn off heat,
stop stirring and allow cheese to melt.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Hamburger Helper Recipes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
***** NONE *****

1. Brown one pound (more or less) of ground beef in a skillet.
2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
is
fine) and 2 cups water (use one cup if using fresh potatoes. and 1/4
cup

butter or margarine and one of the sauce mixes below.

CHEESEBURGER MACARONI
Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 Tbls powdered milk
2 2/3 cups flour
2 tsp onion powder

STROGANOFF
Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
1/4
cup sour cream just before serving. (1/4 cup fresh or canned mushrooms
may be
used instead of dried, but put them in when you cook, not when
preparing

the mix for storing,)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 Tbls celery salt

PIZZA SPINS
Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
seasoning or the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 Tbls garlic powder
1/2 cup parsely

SPANISH RICE
Use rice, a small can of tomato paste, and 2 Tbsp of the following
mixture
1/4 cup minced onion
4 Tbsp chili powder
3 Tbsp salt
4 tsp cornstarch
3 tsp cumin
3 tsp crushed red pepper
3 tsp chopped green onion (dried)
2 tsp beef bouillon
1 1/2 tsp oregano
If you have a food dehydrator you can dry some of your own ingredients
like
the onion and green peppers. By mixing the dried items, you can save
time
preparing meals and most of the mixes will last several months in
airtight
containers.

* Exported from MasterCook *

Hamburger Helper Seasoning Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own Mix
Mixes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 Tsp. black pepper
1 Tbsp. garlic powder
2 Tbsp. dried parsley
1/3 Cup instant onion
3 Tbsp. onion powder
1 Tbsp. salt
1 2/3 Cups nonfat dry milk powder
3 1/2 Tbsp. beef bouillon granules
Yield: 5 1/2 cup servings

Cheeseburger Casserole
Brown one pound hamburger, drain fat. Add 1 cup water, 1 cup uncooked
macaroni, one 16-oz. can chopped tomatoes, and 1/2 cup seasoning mix.
Simmer covered 20 minutes or until macaroni is tender. Remove from
heat,
add 1/2
cup grated cheese.

Chili Tomato Macaroni
Brown one pound hamburger; drain off fat. Add one cup water, one cup
uncooked macaroni, one 16-ounce can chopped tomatoes, one Tbsp. chili
powder and 1/2
cup seasoning mix. Simmer covered 20 minutes or until macaroni is
tender.

Potato Casserole
Brown one pound hamburger, drain off fat. Add 3/4 cup water, 6 peeled
and
thinly sliced potatoes, 2/3 cup seasoning mix. Simmer covered 20-30
minutes
or until potatoes are tender. Stir. Uncover and cook until excess
water
is
evaporated.

Skillet Lasagna-Homemade Ground Beef Helper Mix-9Pts

Recipe By : Karen Cox, Colorado State University
Serving Size : 5 Preparation Time :0:00
Categories : Master Mix Recipes Skillet Dinners

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound ground beef or turkey
1/2 cup Homemade Ground Beef Helper Mix
1 onion — chopped
2 cups water
16 ounces tomato sauce
3 cups dry noodles — *yolk-free
1/4 cup parmesan cheese
2 cups mozzarella cheese — * reduced fat

In a large skillet, brown one pound of lean ground beef, crumble.

Drain off the fat and add: one-half cup of the Homemade Ground Beef
Helper Mix,
one chopped onion, two cups water, 16 ounces of tomato sauce, three
cups dry
noodles and one-fourth cup Parmesan cheese.

Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until
thickened.

Top with two cups of mozzarella cheese five minutes before serving;
turn off
heat, stop stirring and allow cheese to melt.

I Hear You

Two Words, “Compost Tea”..<<<

Many reading this thread will not know what you mean, would you share your recipe for compost tea?

I am no longer able to garden, and do miss it.

For years, I made instant compost tea, in a large metal thingy that I found in the dump. Some one said it was part of duct work for air conditioning in a building, but any barrel with no bottom also works.

I put all my weeds in the barrel, and what ever aged manure that I had, goat or of course rabbit is best of all, then simply stuck the water hose in the barrel and let it run through the manure and old weeds...........instant tea.

After a year or so, I would dump it out and have the richest compost one could want.

At one time, I had the rabbit cage sitting on top of it, simply stick the hose in the barrel and it worked with fresh rabbit, since this was in a greenhouse, attached to my mobile, the water kept down the odor and flies, that and the layers of weeds.

B.L.O.A.T! (Buy Lots Of Ammo Today)<<<

yes, that ammo may save your life, or kill a deer for dinner.

Yes, it feels like now is the time for a thread that we can talk about all the aspects of survival on...

To me, it is not just the ammo for protection and food, but even saving dollars in the store is survival and making your own mixes, so that you might have some idea of what you are eating.

Now that I am not healthy enough for all the cooking, I have become very aware of the chemicals in the quick and easy food that I have been eating, some of it tastes like all chemicals.

Join in, please, all of us know something and if you are able to recall the old days, we did not go to the store for every meal.

We can all share.

bookmark

No food? (!!!)

Cindy, that sounds perfect.

We always had a fire pit for making coffee and BBQ’s, nothing like campfire coffee and a sunset to end the day with.

I never did find a way, to get around having to come in and fix his dinner, should have been smarter.

It was a fine Sunday.

Yes, each sunset is special and unique.

Of course, I will ping you, this is my first thread, Davey Crockett has always started our World Terrorism threads and I filled them up.

As a rule, I don’t ping every post, as I tend to be a heavy poster.

If I know that someone has a special interest, then I do ping them.

Thank you for joining us, we will all learn as we go.

Well maybe one of those lean cuisine/healthy choice lunch things.

You are correct, all the way.

I am glad you are storing food, if you remember to rotate it, it will serve you well.

It took me years to convince my brother to put my bed frame on cement blocks, so boxes could be stored under it.

It works, amazing amount of storage space.

Look around, do you have a card table set up for holding this or that? replace it with sealed boxes of the newest foods and put a pretty sheet over it.......you may want a piece of thin plywood or that brown hard board on top of the boxes, under the sheet, if you need a hard surface.

I was born on a poor sharecroppers farm in Texas, if the crop was good, we got the extras, once a year, the rest of the time you made do with what you had.

So, I have always been a stockpiler and it has paid off more than once.

It is those unexpected things that makes you wish you had even more stored, as, when Bill walked in one morning and asked if I could take him to the hospital, [over 40 miles] as he thought he was having a heart attack.

It was 2 years before he could work again.

At that time, we lived in Wellton, AZ, then it had 200 people and almost no jobs for me.

We made it and my case lots helped, to take us over the hump to a job and survive.

Don’t make me worry about you, Cindy. (((hugs)))

My X used to lose 20 lbs. by doing the liquid ‘thing’ for three days. He would eat absolutely nothing for three days. Liquids only.

I’ve been thinking about using my juicer for my meals for three days, and see if it works. LOL

If that is your place........well, maybe a move to Arizona is in the works for you.

No surprise, that planting a garden would make you laugh.

If you simply broadcast the seeds on the snow, the ones the birds miss, might sprout and grow.

That is too much snow for me, I am still complaining about the one inch we had a week ago today.........

I admire you for what you endured, Granny. Hopefully it will never be that bad, again.

Makeamix@yahoogroups.com,

Many of my mix recipes are from the Make a Mix group.
granny

* Exported from MasterCook *

SIX-WEEK BRAN MUFFINS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 box raisin bran cereal — (15 oz.)
3 c. sugar
5 c. flour
5 tsp. soda
2 tsp salt
4 eggs — beaten
1 c. oil
1 quart buttermilk

Mix dry ingredients in a large bowl. Add wet ingredients and mix
well.

Bake in muffin tins for 15-20 min. at 400 degrees. Store unused
batter in refrigerator and use as desired.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 7182 Calories; 250g Fat (31.2%
calories from fat); 119g Protein; 1125g Carbohydrate; 18g Dietary
Fiber; 782mg Cholesterol; 5532mg Sodium. Exchanges: 31 1/2 Grain
(Starch); 3 Lean Meat; 4 Non-Fat Milk; 46 1/2 Fat; 40 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Nothing to worry about Yorkie.

It’s seasonal.
Diet time lasts just a bit longer than New Year’s resolutions.

A-b-c Muffin Master Mix

Recipe By :Sara’s Kitchen Website
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
18 cups flour
5 cups sugar*
2 1/4 cups buttermilk blend or non fat dry milk
6 Tb baking powder
2 Tb baking soda
2 Tb salt
3 Tbsp ground cinnamon
3 tsp ground nutmeg

* or equivalent substitute
Stir together well, breaking up lumps.

Store in a large airtight container labeled with the date and contents
in a
cool, dry place.
Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.

If desired, sugar can be omitted then stir in 1 cup honey for every 24
muffins as you make them.

TO MAKE 24 REGULAR SIZED MUFFINS:
Preheat oven to 400°.

Coat muffin tins with an oil/lecithin mixture, grease with shortening
or
butter, or spray with cooking spray.

In a large bowl, beat:
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil*

* or butter this measurement is up to your tastes and desires. We find
them
perfectly acceptable without ANY fat, but any amount of oil can be
added up
to one cup.

Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
chart) just until moistened. The batter should be lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins
are
golden brown.

Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into
preheated
oven:

STREUSEL TOPPING for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.

CRUNCHY TOPPING for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly

TYPE OF MUFFIN:
Ingredients to add to mix before baking:

APPLE MUFFINS:
3 cups raw grated apples
1 tsp. gr. cloves
1 cup nuts or raisins

sprinkle with cinnamon and sugar mixture before baking

APPLESAUCE MUFFINS:
1 cup applesauce omit oil

APRICOT MUFFINS:
1 cup chopped dried apricots

BANANA MUFFINS:
2 mashed bananas
1 cup walnuts (optional)

BLUEBERRY MUFFINS:
2 cups fresh or frozen rinsed blueberries

BRAN MOLASSES MUFFINS:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins

BUTTERSCOTCH MUFFINS:
2 (12 oz.) bags butterscotch chips
1 cup chopped nuts

CARROT MUFFINS:
2 cups grated carrots
1 cup raisins
1-1/2 tsp. allspice

CASHEW MUFFINS:
2 cups unsalted coarsely chopped cashews

CHERRY MUFFINS:
2 cups fresh or dried pitted cherries

CHOCOLATE CHIP FUDGE MUFFINS:
1-1/2 cups cocoa
1/2 cup sugar
3 cups mini chocolate chips

COCONUT MUFFINS:
3 cups toasted flaked coconut
reserve some to sprinkle on the top

CRANBERRY ORANGE MUFFINS:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 Tb. orange peel

CURRANT MUFFINS:
1-1/2 cups currants
1 cup chopped nuts

DATE MUFFINS:
1 cup chopped dates
1 cup chopped nuts

EGGNOG MUFFINS:
4 tsp. rum extract
2 cups eggnog (omit water from recipe)
before baking, top with mixture of:
2 Tb. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon

FIG MUFFINS:
2 cups dried chopped figs
1 c. chopped walnuts

FRUIT MUFFINS:
2 cups dried diced fruit

GARDEN FRESH MUFFINS:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. ground cloves

GINGERBREAD MUFFINS:
2 Tb. ground ginger
1/2 cup molasses
2 cups raisins

GRANOLA MUFFINS:
reduce muffin mix to 4 cups and add:
1-1/2 cups granola
Top with additional granola before baking

GRAPENUTS MUFFINS:
reduce muffin mix to 4 cups and add:
2-1/2 cups grape nuts
1 tsp. allspice

HAZELNUT MUFFINS:
2 tsp. ground cardamom
2 cups chopped hazelnuts

INCREDIBLE CREAM CHEESE MUFFINS:
combine:
2 (8 oz.) packages cream cheese
1/2 cup sugar
2 eggs
Drop this mix by Tb. onto top of muffins before baking

JAM MUFFINS:
1-1/2 cups jam or preserves
(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

KISSES AND HUGS MUFFINS:
1-1/2 cups cocoa
1/2 cup sugar

After filling muffin tins 3/4 full, drop one Hershey’s kiss into the
center
of each muffin, pushing down slightly until kiss is covered. Ice cooled
muffins with confectioners sugar and water glaze.

LEMON MUFFINS:
omit 1 cup water and replace with 1 cup lemon juice
use 4 eggs
1/2 cup chopped nuts

LEMON POPPY SEED MUFFINS:
2 packages (3.4 oz each) instant lemon pudding mix
2 Tb. poppy seeds
use 4 eggs
omit 1 cup water and replace with 1 cup lemon juice

MANDARIN MUFFINS:
1 (11oz) can mandarin oranges chopped and undrained
reduce water to 1 cup
1-1/2 cups shredded carrots

MAPLE MUFFINS:
6 Tb. maple syrup
reduce water to 1-1/2 cups

MARMALADE MUFFINS:
1-1/2 cups orange marmalade
1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)

MINCEMEAT MUFFINS:
1-1/2 cups mincemeat

OATMEAL MUFFINS:
reduce muffin mix to 4 cups and add:
1 cup oats
use 4 eggs up to
2 cups raisins or grated apples

ORANGE MUFFINS:
2 cups sour cream
1 cup nuts or coconut (opt)
2 cans (11 oz. each) mandarin oranges, drain
use 4 eggs

PEACH MUFFINS:
2 cups fresh or one large can (drained) chopped peaches

PEANUTTY MUFFINS:
3 cups peanut butter chips
1/2 cup chopped peanuts

PEANUT BUTTER BANANA MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

PEANUT BUTTER AND JELLY MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
drop 1 Tb. jam into each muffin before baking.

PEAR MUFFINS:
2 cups fresh or one large can (drained) chopped pears

PECAN MUFFINS:
2 cups chopped toasted pecans
1 tsp. maple extract

PINEAPPLE CARROT RAISIN MUFFINS:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

PINEAPPLE MACADAMIA MUFFINS:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

PLUM MUFFINS:
2 cups fresh or canned plums, chopped

PRUNE MUFFINS:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

PUMPKIN MUFFINS:
2 cups or 1 can solid pack pumpkin
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

RASPBERRY MUFFINS:
2 cups fresh or frozen whole, unsweetened raspberries

RUM RAISIN MUFFINS:
3 tsp. rum extract or 3 Tbsp. rum
before baking, top with mix of:
2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

SESAME SEED MUFFINS:
1 cup toasted sesame seeds
before baking, top with mix of:
1/2 cup nuts
4 Tb. brown sugar
4 Tb. sesame seeds
2 Tb. flour
1/2 tsp. each cinnamon
1/2 tsp. nutmeg

SOUR CREAM MUFFINS:
omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 tsp. grated lemon peel (opt.)

SQUASH MUFFINS:
2 cups mashed squash
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

STRAWBERRY MUFFINS:
2 cups fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS:
1 Tb. allspice
4 Tb. dry orange peel
2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2
cups)

TROPICAL TREAT MUFFINS:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 tsp. lemon peel, grated

VANILLA MUFFINS:
2 packages vanilla chips

WALNUT MUFFINS:
1-1/2 cups chopped walnuts

WHEAT GERM MUFFINS:
2-2/3 c. wheat germ
use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ
2 Tb. sugar

YOGURT MUFFINS:
reduce water to 1-1/2 cups and add:
2 cartons (8 oz each) yogurt — plain or flavored

ZUCCHINI MUFFINS:
2 cups grated zucchini
2 Tb. cinnamon
1 cup chopped nuts (optional)

Recipes adapted and modified from the following sources:
Shedd’s Spread Country Crock Classic Muffin Recipe
Cookbook USA, Swansoft, 1995
Make a Mix by Karine Eliason, Nevada Harward & Madeline Westover
Casseroles and Soups and Muffins by Sue Gregg (Eating Better Cookbooks
series)

- - - - - - - - - - - - - - - - - -
-

Per serving: 8295 Calories (kcal); 25g Total Fat; (2% calories from
fat);
234g Protein; 1743g Carbohydrate; 0mg Cholesterol; 9758mg Sodium
Food Exchanges: 114 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2
Fat; 1/2 Other Carbohydrates

Start a emergency cash stash! Money you have on hand in case all the ATMs are offline, Banks closed (Bank runs/Bank closings are coming.)

Be prepared! Stash some twenties, Tens, Fives, Ones in a secure location you can get to if the S.H.T.F.! Do this with every paycheck, even if you stash just a few bucks a week, doing this will put your mind at ease, and guarantees you can buy something you really need in a time of crises!

http://www.hillbillyhousewife.com/tacoricemix.htm

TACO RICE MIX

In a quart-sized ziplock bag combine the following
ingredients:

*

1 cup long grain brown rice or white rice
* 2 teaspoons chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon each oregano & cumin & garlic
powder
* 2 tablespoons dry onion
* Dash red pepper flakes

Seal & Label the bag. Store on the pantry shelf.

To Prepare:

*

1 package of Taco Rice Mix
* 1 or 2 tablespoons oil
* 8 oz can reduced sodium tomato sauce or 1
cup chopped fresh or canned tomatoes
* 2 cups water

Get out a 2-quart saucepan. Heat the oil in the pan
over medium heat. Add the contents of the Taco Rice
Mix. Sauté the rice and seasonings in the hot oil
until the rice is toasty and slightly opaque. Add the
tomato sauce and water. Stir it up and bring it to a
boil. When it starts to boil, cover the pan with a
good lid and reduce the heat to very low. Brown rice
will cook in 45 minutes. White rice will cook in 20
minutes. Serve topped with cheese for a main dish, or
just like it is as a side dish. This is my oldest
son’s favorite food in the entire world. This recipe
doubles easily. Cook it in a 3-quart saucepan if you
double it.

Makes 4 servings.

Per Serving (excluding unknown items): 228 Calories;
4g Fat (16.1% calories from fat); 4g Protein; 43g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 629mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;
1 Vegetable; 1/2 Fat.

Variations

To make Taco Style Beans & Rice add a 15 oz can of
kidney or pinto or black beans (1-1/2 cups cooked
beans) well drained and rinsed, along with the tomato
sauce and water. Cook as directed.

Per Serving (excluding unknown items): 309 Calories;
4g Fat (12.7% calories from fat); 9g Protein; 58g
Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 956mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.

To make Taco TVP & Rice Mix add 1 cup of plain TVP and
2 bouillon cubes to the rice mixture. Use the flavor
of bouillon that you prefer. When you prepare the
dish, increase the water to 2-3/4 cups. Otherwise,
proceed as directed. This is a great main dish mix to
keep on hand for busy days.

Per Serving (excluding unknown items): 288 Calories;
4g Fat (13.2% calories from fat); 17g Protein; 48g
Carbohydrate; 5g Dietary Fiber; trace Cholesterol;
936mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.

Note: I keep the bag of Taco Rice Mix in a small
brown paper bag along with the canned tomato sauce,
and sometimes a can of kidney beans too. This keeps
the items together in one spot so I don’t have to hunt
all over the kitchen for that “can of tomato sauce
that I know is around here somewhere”. You may be
more organized than me and always know where that
extra can of tomato sauce is, but in case you’re not
this tip will save some work. Be sure to label and
date the paper bag so you know what it is when you see
it sitting there on the shelf.

Red Rice Mix

*

1 cup long grain white or brown rice
* 2 tablespoons dry onion flakes
* 1/2 teaspoon salt
* 1/8 teaspoon pepper

Combine the rice and all of the other ingredients in a
resealable plastic container. I like to use zip-lock
bags. Label and Seal and the container. Store on the
pantry shelf. This is enough for 1 package of mix.
Make several at a time for the most conveneince.

To Prepare:

*

2 tablespoons olive oil
* 1 package of Red Rice Mix
* 14 or 15 oz can of tomatoes
* 1-1/2 cups water

Heat the olive oil in a 3-quart saucepan. Add the
package of mix. Sautè the rice and seasonings for a
few minutes, until the rice is toasty, and begins to
turn opaque. Add the tomatoes and water. Bring the
mixture to a boil. Place a lid on the pot. Reduce
the heat to the lowest possible flame. White rice will
cook in 20 minutes and brown rice will be done in 45
minutes. Remember to keep the heat low and leave the
lid on the pot.

If desired, you can put a package of the mix in a
brown paper lunch bag, and then place a can of
tomatoes in the bag beside it. This would keep the
mix and the tomatoes together in one place, so you
don’t have to hunt for canned tomatoes when you are
ready to prepare it. Be sure to label the paper bag
if you go this route. Any type of canned tomatoes
will do. Mexican, Stewed, or Italian tomatoes add
variety, especially if you usually make this with
plain canned tomatoes.

Make Your Own Cup Of Soup

All of the following snacks are under 25 calories,
some are under 10! They are warm, fast and
satisfying, especially when you are hungry for
something, but don’t know what. All are made by
adding 1 cup of boiling water to a packet of
low-sodium broth powder. I mix mine in a mug, but a
bowl would work just as well.

Sick Woman’s Salvation: 1 cup hot chicken bouillon
with a dash of lemon pepper. 6 calories.

Maggie’s Favorite: 1 cup hot chicken bouillon with a
dash each of onion powder and cayenne pepper. 7
calories. I often add an unsalted, crumbled saltine
cracker which brings the calories up to 20.

Tangy Beef Cup: 1 cup hot beef bouillon with a dash of
Worcestershire sauce. 5 calories.

Spicy Beef Cup: 1/2 cup each beef bouillon and tomato
juice with a shot of hot sauce. 23 calories.

Chicken Curry: 1 cup hot chicken bouillon with a pinch
of curry powder, 2 teaspoons dry instant rice, or
cooked rice, and a pinch of dry parsley. 21 calories.

Country Compassion: 1 cup hot ham or beef bouillon, 1
teaspoon bacon bits; 1 teaspoon mashed potato flakes
and 1/2 teaspoon dry onion. 19 calories.

French Onion: 1 cup beef bouillon, 1 teaspoon dry
onion and a small pinch of garlic powder. 10 calories.

French Onion Supreme: Prepare French Onion above.
Crumble 1 saltine cracker into the soup, and add 1/2
teaspoon grated Parmesan cheese. 25 calories.

Vegetable Beef: 1 cup hot beef bouillon poured over
1/2 cup shredded salad greens. The boiling broth will
cook the vegetables just enough. Add a dash each hot
pepper flakes, onion powder and garlic powder. A few
celery leaves are also nice. 15 calories.

Instant Cream of Tomato Soup

*

6 ounce can tomato paste
* 1 can of water
* 2 tablespoons margarine
* 3 cans of milk
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 1 teaspoon onion powder
* Dash black pepper

This recipe is easy, healthy and good. Open up the
tomato paste and scrape the contents into a
medium-sized saucepan. Add 1 can of water and the
margarine. Stir and heat the mixture until it is
smooth and bubbly. Remove the pan from the heat. Add
the milk, sugar, salt, onion powder and pepper. Stir
until smooth. Reheat over low heat until very hot,
but not boiling. If you boil the soup it will curdle.
It still tastes good if it curdles, but it is
speckled when you look at it. If you find yourself
boiling it most of the time, inspite of yourself, then
change the name to Speckled Tomato Soup and pretend
like it’s supposed to look that way. My favorite way
to eat this soup is with grilled cheese sandwiches.
The recipe is easily doubled for more servings.

Pizza with Self-Rising Crust

For the Crust:

*

2-1/2 cups unbleached flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon dry yeast
* 3/4 cup water
* 3 tablespoons canola oil

For the Sauce:

*

8 ounce can of “no salt added” tomato sauce
* 1 teaspoon sugar
* 1 teaspoon Italian Seasoning OR 1/2 teaspoon
basil & 1/4 teaspoon oregano
* 1/4 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon olive oil for flavoring (optional)

Toppings:

*

2 cups part-skim mozzarella cheese
* 2 tablespoons grated parmesan cheese
* 1/2 lb ground turkey or ground beef
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 teaspoon garlic powder

First prepare the crust. In a medium sized bowl
combine the flour, baking powder, salt and yeast.
Stir it up to distribute the salt and yeast evenly.
Add the water and oil. You may need a spoonful or two
more of water if the day is dry. Mix the dough with a
wooden spoon until it forms a big ball in the middle
of the bowl. It will be a little stiffer than biscuit
dough. Knead the dough about 10 or 12 times and then
form it into a ball. Place the ball in the center of
16-inch pizza pan or a 9 by 13-inch rectangular pan.
Use your hands and a rolling pin to press the dough
into the pan. I find a rolling pin most effective in
this effort. The dough will be a medium thickness.
Allow it to rest while you prepare the meat and the
sauce.

In a large cereal bowl combine the tomato sauce,
Italian Seasoning (or basil and oregano), garlic
powder, sugar, onion powder and oil. Mix it well and
spread it on the pizza crust. If desired, you may
substitute canned or prepared spaghetti sauce for this
sauce.

Cook the ground turkey or beef in a medium-sized
skillet. Break the meat up into small bit with a fork
as you cook it. Cook the meat until it is evenly
brown without a speck of pink remaining. Drain off
the fat. Add 1/2 teaspoon salt, 1/8 teaspoon pepper
and 1/4 teaspoon garlic powder to the cooked meat.
Stir briefly and remove from heat. Now scatter the
meat overtop of the pizza crust and the sauce.
Arrange it evenly.

Top the sauce and the meat with 2 cups of shredded
mozzarella cheese and a light sprinkling of Parmesan
Cheese. If desired, you may add other toppings of
your choice.

Bake the prepared pizza at 400° for about 15 to 20
minutes. Carefully remove it from the oven and allow
it to cool for a few minutes. Its hard to wait, but
if you let it cool a tiny bit it won’t burn the kids
and it’s easier to cut. Use a pizza cutter to make 12
slices. Each serving is 2 slices. Eat and enjoy.

I developed this recipe as a substitute for Frozen
Pizza. I tried making it with regular biscuit dough
for the crust but it never tasted quite as good as I
wanted it to. So then I added the yeast, and used a
little less baking powder which improved the crust
considerably. Finally I figured out that water was
better in it than milk, and that oil was faster to mix
into the flour than solid shortening was. Viola!
Success! This crust is easy to work with, cooperates
with the rolling pin, rises just enough as it bakes,
and requires no pre-baking. It also mixes up very
quickly, and is a close copy of the self-rising crusts
available commercially. Assuming you use pre-shredded
cheese and that your meat is already thawed the whole
thing takes less than 20 minutes to put together once
you get the hang of it. Total cost is about $2.00 to
$2.50 depending the price of ground meat and cheese.
This homemade version is comparable to the $6 frozen
Gourmet Pizzas with “Self-Rising Crusts”. The texture
isn’t exactly the same, but it is similar, and tastes
very good.

Per Serving (excluding unknown items): 417 Calories;
17g Fat (37.6% calories from fat); 22g Protein; 43g
Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol;
955mg Sodium.

Exchanges: 2-1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 2 Fat.

Other Topping Ideas: 4 turkey or chicken hotdogs,
sliced into thin rounds can be used instead of the
ground meat called for above. 4 to 6 oz of finely
chopped turkey-ham lunchmeat is good with 1 cup of
well drained pineapple. Vegetarians could omit any
meat and add black olives and green peppers.

Save those 1.75 liter plastic coke bottles!

Rinse them out and fill 3/4 full with water.

If you have a large freezer fill up the empty space in there with those coke bottles! This serves as a energy saver, a guaranteed source of good drinking water, and they are great to use in your cooler to keep stuff cold when your traveling/Fishing/Picinicing/etc!