Cheesier-than-Kraft Mac N Cheese

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

¼ c. evaporated milk (secret ingredient)

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4 min, stirring occasionally.  Drain.

Add butter/margarine to pot.  Return macaroni to pot.  Stir until butter melts.  Add evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  If too thick, add water or extra evaporated milk for desired consistency. Serve immediately.

Whole Wheat Oatmeal Pancake MIX

Whole Wheat Oatmeal

Pancake MIX

Speed up pancakes by

making a MIX ahead of time!

Served at Douglas Neighborhood July 4th Pancake Breakfast

The combination of wheat flour and

oatmeal is whole grain goodness!

Adding cooked oatmeal increases moisture.

Eat them with peanut butter to create a complete protein, w/o meat!

To make the MIX:

     Stores for 6+ months.

 8 c. whole wheat flour

1  c. dry powdered milk

¼ c. baking powder

½ c. sugar

2 t. salt

In a large mixing bowl, combine all

ingredients.  Transfer to a #10 can

or another airtight container.  

To make Pancakes:

     Use a medium mixing bowl.

2   eggs, beaten

¼  c.  oil

2  c. water

1  c. cooked oatmeal

2 ½ c. whole wheat pancake MIX

Using a wire whisk, combine ingredients in order, first

to last.  Cook on a hot griddle.

Southwestern Chicken Chowder

by Thomas Pruitt

1 Whole Chicken - Boil in 2 quarts of water
                            - Remove meat from bone and dice into bite size pieces
4 lbs Potatoes - diced
3 lg Jalapenos
1 Anaheim Pepper
1 red Bell Pepper
2 onions diced sm
2 cans cream style corn 
2 cans corn
4 T Chili Powder
1 T Onion Powder
4 t Garlic Powder
2 t Cayenne Pepper
2 t Oregano
1 t Thyme
1 t Black Pepper
1 t Salt
2 pints half & half - add when potatoes cooked 
                              - do not boil after cream is added

Kody's Apple Crisp

by Kody H P

8 cooking Apples (Granny Smith or Rome Beauty)
1/2 C packed Brown Sugar
1 t Ground Cinnamon
1/2 cup Water
1 C Flour
1 C Oatmeal
1 1/2 C of Sugar 
1 C or 2 sticks butter 

Ice Cream

Heat oven to 375 degrees.  Peel and core apples then slice.  Put apple slices in cake pan.  Mix Brown Sugar and Cinnamon in bowl and mix, then sprinkle over apples, stir with spoon.  Pour water water over apples.  

Topping or Crisp
Put Flour, Oatmeal, White Sugar and melted Butter in a medium bowl.  Mix with hands and sprinkle crumbly mixture over apples.

Bake for 45 to 50 minutes or until apples are soft.  Cool for 10 min.  
Serve with Ice Cream

Indian Coconut curry DINNER

             by Tabby D

2  cans 13.5-ounce coconut milk

1 can tomatoes puréed 

3 tablespoons curry powder

2 teaspoon ground coriander

2 teaspoon ground cumin

2 to 3 cloves garlic, grated

1-inch knob ginger, peeled and grated

1 red sweet pepper, seeded and chopped

1/2 large eggplant, peeled and cut into chunks

2 medium potatoes

1  can 14-ounce chick peas, drained and rinsed

Tofu (go vegetarian or meat of choice)

Salt and freshly ground black pepper

Cook in crock pot. 

Serve over basmati rice cooked with ground turmeric and fennel seeds. 

Garden Cilantro, PurseLane, and cashews to garnish 

Oh baby! So yummy 

Fresh Chickpea Salad

by Kayleigh Evans

Dressing:

1/2 cup seasoned rice vinegar, or white vinegar

1.5-2 tablespoons natural cane sugar, to taste

1/2 teaspoon fine grain sea salt

Salad:

2 medium field cucumbers, seeded and chopped

1 red pepper, diced

1 cup red or white onion, diced

1/4 cup cilantro, roughly chopped

1 can 15 oz. chickpeas (garbanzo beans), drained and rinsed

1/4 cup chopped roasted peanuts, for garnish

DIRECTIONS:
1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.

2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.

3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Add chickpeas. Pour in the dressing and toss to combine.  Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.

4. Portion into bowls and top with peanuts. Serve immediately.

MAKE-AHEAD DIRECTIONS:

Make dressing as above. Combine dressing and salad ingredients as above, minus the cilantro and peanuts. Let flavors blend in fridge, up to 48 hours. Add cilantro and peanuts just before serving. 

Beef Barley Lentil Soup

        by Lindsey Scarber

1/4 lb. ground beef, sautéed (optional)

1 onion chopped, or 1/2 cup dehydrated onion

3 quarts hot water

1/2 c. barley, dry

2 c. brown lentils, dry

2 stalks celery finely diced, or 1/2 c. dehydrated celery

3 carrots finely diced, or 1/2 c. dehydrated carrots

3 T. beef bullion

salt and pepper to taste

Sauté ground beef and onion in a large Dutch oven pot. Add remaining ingredients.  Simmer til veggies and grains are done, about 30-40 min

Crockpot Version: Cover, Cook on High for 3-4 hours.  

Oven Version: Bake in 250 degree oven, Cover tight w/ tin foil, for 3-4 hours. 

The Crockpot and Oven versions of the recipe make a good Sunday lunch.

It's hot & ready-to-eat when church is over.

Meatloaf with Whole grains

Adding whole grains as a meat extender has many benefits!  It adds nutrition and reduces cost.  It also doubles the # of loaves you can make.   Lindsey Scarber

2 lbs. raw ground beef

2 c. dry quick oats

1 c.  cooked cracked wheat (use blender to crack the dry wheat, then cook it in a pot)

4  eggs

4 t. beef or chicken bullion

2  t.  salt

1/2 t. pepper

Some finely diced onion and bell pepper

Some diced celery

1/4  c.  ketchup

2 T. Worcestershire sauce

Preheat oven to 375.  Wash hands. Mix and squish all ingredients together.  Place in loaf pans. Decorate the top with ketchup swirlys. Bake uncovered for 1 hour and 15 min or when middle is no longer pink.  Let stand 15 min before cutting and serving.