Week Two Recipes

Disclaimer: Not all of these recipes are 100% food storage recipes, but there are several. Just remember the experiment isn't eating only from our food storage, it's No More Grocery Shopping. Also, This is a quirky post because I'm attempting to back-date it so you can see all the recipes in one place with out having to read through all the ramblings to get to it. for any missing details, feel free to search the blog for stories and photos relating to these recipes.

Pear Crisp
6 sickly pears, peeled and sliced
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp ginger
Stir gently to cover pears in sugar and spice. Top with:
1/4 cup butter
1/3 cup brown sugar (maybe a little more, I'm not great at measuring and I just made this
up)
2/3 cup oats with a dash of cinnamon

Mix topping together and top pears. Bake at 350F for about 20 minutes, or when the topping is golden brown and crisp. Sorry to all of my international friends, I don't know how to convert the quantities or temp for you, but I have great confidence that you'll figure it out.


Cheesy Potato & Bacon Soup
½ onion, diced
2 cloves garlic, minced
2 Tbs butter
3 potatoes, diced
3 cans (12 oz. each) chicken broth
1 ½ cup morning moo (we used our pre-mixed powdered milk)
½ cup canned milk
2 Tbs flour
1-2 cups cheese (Bren grated ½ c. Romano and Don threw in a few handfuls cheddar)
1 cup crumbled bacon (shelf stable stuff)

Over medium heat, saute garlic and onion in butter until onion is translucent and garlic is golden. Add chicken broth and potatoes. Allow potatoes to soften in the soup for about 5 minutes. Whisk flour into milk and add to soup along with canned milk. Allow to simmer another 5 minutes. Add cheese and bacon. Simmer and stir till all cheese is melted. Serve piping hot.


Corn Bread
1 cup corn meal
½ cup wheat flour
½ cup white flour
1/3 cup sugar
1 Tbs baking powder
½ tsp salt
1 egg
1 cup milk (I used 2 Tbs morning moo powder and 1 cup water)

Mix dry ingredients (including milk powder if you use it), add wet ingredients, stir well. Pour into greased 8 inch pan, bake on 350 for 25 minutes. Check with a poke test, may need another 5 minutes or so depending on altitude.

Hungarian Chicken Paprika
1 Whole chicken
2 Tbsp. olive oil
5 garlic cloves, peeled and halved
2 tsp. kosher salt
1 Tbsp. paprika
1 tsp. black pepper
1 onion, quartered
1 ½ cup water
Carrots, onions, sweet peppers, all chopped

Clean chicken and rub with olive oil, garlic, salt, pepper and paprika. Leave garlic in pan and add onions and water (be sure not to rinse the paprika off the chicken when you pour the water into the pan). Cover and roast at 350 for as long as it takes to get clear juices from the leg and breast (Sorry this is lame, I used my crock pot and just let it do it’s thing). When the chicken is nearing it’s finish throw the veggies in a pan with some of the chicken broth. Add a little more salt and paprika to the veggies if needed. Serve it all piping hot and reserve the leftovers (bones and all) for your next meals.