Cooking with Food Storage

Have you ever wondered what to make with your food storage and tried to find creative ways to get rotate your food. here are a few recipes you can try. That we have personally ate and can testify that they taste GOOD! These recipes came from the Maryann Wilcox who taught quite a few things at the preparedness fair we had yesterday. If you want to look at her information go to http://www.maryannscupboards.com/

Pinto Bean Fudge


Yield:
2 lbs of Fudge

Ingredients:
1 c mashed pinto
beans (about 1
10oz can)
¾ c melted butter
1 T vanilla
1 c cocoa
8 c pdr. sugar

Instructions:
1. Melt butter and mix in cocoa.
2. Mix beans, vanilla and butter-cocoa mixture with mixer.
Mixture will be stiff.
3. Add powdered sugar one cup at a time, mixing thoroughly
between cups. Powdered sugar amount may be varied
according to consistency desired. The less sugar the denser
the fudge.
4. Press into 9x13 pan & refrigerate until used.

Hearty 14 Bean Soup

Yield:
2 Quarts


Ingredients
1 c Dry Bean Mix
1 Qt Water
1 Ham hock OR
1 T Ham Base
1 Can Diced
Italian Tomatoes
8—1cup servings

Directions:
1. Add beans, water, and ham seasoning option to a 2 or 3 quart
Crockpot.
2. Cook on low for 4-5 hours, or until beans are soft.
3. Add canned tomatoes and cook another 30 minutes.
4. Serve hot.
Other Tasty Additions:
1½ t lemon juice crystals or 1 T lemon juice
½ c dried or chopped fresh onions
½ t chili powder
1
/16 t garlic powder
Salt and pepper to taste

Sprout Granola Bars

Ingredients
¾ c shortening or
coconut oil
1 c brown sugar
½ c sugar
1 egg
¼ c water
1 t vanilla
1 c whole wheat flour
¼ c flaxseeds
1 t salt
½ t baking soda
3 c oats
1 c coconut
1 c chopped nuts
1 c chocolate chips
1 c finely chopped
alfalfa sprouts

Directions:
1. Blend shortening/coconut oil, sugars, egg, water and vanilla
in mixing bowl and beat thoroughly.
2. In another bowl, sift together flour, salt and soda.
3. Add to shortening mixture, mixing well.
4. Blend in oats, flaxseeds, and alfalfa sprouts.
5. Add nuts and chocolate chips and mix.
6. Bake at 350 degrees for 20-25 minutes or until golden brown
in a 9x13 or jelly roll pan. Cool & cut.
Tasty Additions:
• Add butterscotch chips instead of chocolate.
• Substitute ½ c peanut butter for ½ c oil or shortening.
• Omit the chocolate chips and replace with 1 c raisins or
crasins and 1 t of cinnamon.