Here are the recipes that we sampled during Relief Society Activity (Self-Reliant Sisters) on May 3rd.
Tamale Pie
by Dinner? It's in the Bag!*
1 10 can ground beef
1 14 oz can diced tomatoes
1 16 oz can red kidney beans
1 12 oz can yellow corn
1 6 oz can medium olives
1 pkg corn muffin mix
2 TBSP dehydrated onions
1/2 cup water
Combine all ingredients (except muffin mix). Place in a prepared 2 quart casserole dish. Prepare corn muffin mix as per package instructions. Spoon muffin mixture evenly over casserole. Bake at 400 for about 15 minutes until topping is golden and filling is hot.
Baked Spaghetti
by Dinner? It's in the Bag!*
1 28 oz can chopped tomatoes
1 4 oz can sliced mushrooms
1 10.5 oz can cream of mushroom soup
1 2.25 oz can slice black olives
12 oz spaghetti
1 TBSP dried green pepper
1 TBSP dried onion
2 tsp dried oregano
2 cups grated cheddar cheese
1/4 cup grated Parmesan cheese
In a small bowl, hydrate vegetables in water for at least 20 minutes. Cook and drain the spaghetti. In a large bowl, combine the hydrated veggies, tomatoes, mushrooms & black olives. In a 9x13 baking dish, layer half of the cooked pasta, then half the veggies mixture, sprinkle with 1 cup cheese. Repeat layers. Mix together the mushroom soup and 1/4 cup water. Spread over the top of the layers. Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.
Chicken Corn Chowder
by Dinner? It's in the Bag*
1 14 oz can chicken
1 14 oz can cream style corn
1 4 oz can diced green chilies
1 can evaporated milk
1 TBSP dried onion
2 tsp garlic powder
2 tsp chicken bullion
1 tsp cumin
2 cups shredded Monterey Jack cheese
In a large soup pot, combine all ingredients except the cheese. Bring to a boil, and then cut back to a simmer. Cook for 20 minutes. Stir in cheese. Ladle into warm bowls and garnish with chopped cilantro and chopped tomatoes if desired.
Zippy Bean Minestrone
by The Bean Cookbook (I believe it's out of print)
1 can mixed vegetables (drained)
1 jar 15 oz spaghetti sauce
1 cup water
1 can 10.5 oz beef broth (for thinner soup, double the broth)
1 can 16 oz pork and beans (undrained)
1 can 15 oz kidney beans (undrained)
1/2 cup pasta shells (uncooked)
1 tsp Italian seasoning
1/2 tsp garlic powder
In a large non-aluminum pot, combine all ingredients and bring to a boil. Reduce heat and simmer, covered for 20 to 25 minutes. Add water if needed.
This recipe may be made in the crockpot. Set on low for 2 to 4 hours or set on high until it begins to simmer, then switch to low for an hour or more.
Peach Cobbler
by Tonya L.
2 cans of peaches with the juice
1 white or yellow cake mix
1 stick of butter (opt.)
Pour peaches and juice in a 9x13, sprinkle dry cake mix over the top bake at 375 for about 40 min. til golden brown on top.
optional: add pats of butter all over top before baking (about 3/4 of one stick of butter)
Bunny Poop
12 oz butterscotch chips
12 oz chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup roasted peanuts (about half of one of the little cans)
In a large stock pot, melt all the chips and peanut butter over low heat, stirring constantly. When smooth, take off heat and add marshmallows and peanuts. Stir until uniform. Pour into greased 9x13 pan and spread evenly with spatula. Chill until set. Cut and serve chilled or it will soften. Keep refrigerated.
BUNNY POOP
You may have thought this time of year
Meant jellybeans and eggs,
And unsuspecting, fluffy chaps
With furry, hopping legs.
But, here’s the proof
That Easter Bunny’s got a wicked streak.
Don’t reach under that lawn chair
‘til you stop and take a peek.
‘Cause though you may be looking
For those chocolate eggs and loot.
You might just find that morsel there
Is really Bunny Poop!
*Purchase Information for:
Dinner? It’s in the Bag! ($12.00)
By Christine J. VanWagenen
Printed by: Help U Mail
10291 South 1300 East
Sandy, Utah 84094
(801) 571-1441
*There are a few fresh ingredients in these recipes that must be converted to food storage items.
