New Favorite Food Storage Recipe

Cranberry Chicken in a Bag
serves 4

In the bag:
2 (10 oz.) cans of chicken
1 (12 oz.) can of cranberry sauce
2 cups potato pearls (in container) or 1 package stuffing mix

Seasoning Packet:
2 Tablespoons dehydrated onion
½1/2 cup packed brown sugar
½1/2 teaspoon dried orange peel

From the pantry:
1 cup ketchup
4 cups water (for potatoes)

To the table:
In a medium saucepan, combine the cranberry sauce, seasoning packet and ketchup.

Heat and stir until sugar is dissolved, and mixture is nice and hot.

Drain the chicken, and cut or shred into bite size pieces.

Stir chicken into sauce and heat through.

Mix potatoes in 4 cups boiling water OR make stuffing mix according to package directions.

Serve over mashed potatoes or stuffing.

Recipe from Dinner? It's in the Bag!

OATMEAL CAKE

1-1/2 Cups boiling water
1 Cup white sugar
1 Cup rolled oats
1 tsp soda
2 T powdered margarine
1 tsp. nutmeg
2 T egg powder
1 tsp. cinnamon
1-1/2 Cups cake flour
1 tsp. vanilla
1 Cup brown sugar
½ tsp salt
4 T water
Pour boiling water over oats and margarine. Let stand until margarine is melted. Mix together rest of ingredients and bake in greased 9x13 plan @ 350 degrees for 30 minutes.
Frosting:
6 T powdered margarine
1 tsp. vanilla
1 Cup sugar
1 cup coconut
½ cup canned milk
1 cup chopped walnuts
6 T water
Heat margarine, sugar and milk until sugar dissolves. Add vanilla, coconut, and walnuts. When cake is baked, pour frosting on top and broil on the 4th rack down for 4 minutes or until bubbly and golden on top. Enjoy!

Dry Soup Mix Beef and Vegetable Soup

1-2 (15 oz.) cans ground beef
dehydrated carrots to equal about 3 medium carrots
1 tsp. Worcestershire sauce
1 Tbs. sugar
1 1/2 quarts water
3/4 cup dry soup mix
dehydrated hash brown potatoes--to equal 2 cups diced potatoes
2 Tbs. minced parsley
1/8 tsp. garlic powder
1 can diced tomatoes (or your own bottled tomatoes)
2 tsp. salt
pepper to taste

Mix dry soup mix, water, spices (Worcestershire, sugar, parsley, garlic powder, salt, pepper), and canned tomatoes and SIMMER 1 1/2-2 hours or you may place in a crock pot and SIMMER several hours. Rehydrate carrots and hash brown potatoes according to directions and add to soup about 1/2 hour before finish time.

Taco Bake

2 cans taco meat (from the cannery) or enough taco TVP to equal 4 cups
2/3 cup dried onions
3/4 cup water
1 15 oz can tomato sauce
1 8 ounce package shell macaroni, cooked and drained
1 4 ounce can chopped green chilies
1 can whole kernel corn, drained
1 can olives, chopped
1 1/2 cans Campbell's Cheddar Cheese Soup

Heat taco meat, onion and tomato sauce in a saucepan until mixture comes to a boil.
Simmer for 20 minutes.
Stir in macaroni, chilies, corn and olives.
Gently stir in 1/2 of cheese soup.
Pour mixture into a 1 1/2 quart baking dish. Pour remaining cheese over the top and bake at 350 degrees for 30 minutes until heated through.
Of course if you have fresh foods, you can always use fresh onion and cheese.