Cheesy Broccoli Soup
(Debi Bell prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
2/3 Cup “Cheesy Broccoli Soup Mix” (#10 Can purchased from grocery store or food storage center)
2 Cups Water

Preparation:
1. Add soup mix to cold water.
2. Stir until dissolved.
3. Bring to a boil.
4. Simmer for 30-40 Min.
5. Stir occasionally. Will thicken as soup cools.
Makes 2 servings (double or triple recipe as needed)

Cook Time: 30-40 Min.

Hearty Soup
(Janet Taylor prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
1 1/2 c. “soup mix” from church cannery (contains pasta, lentils, peas and dehydrated onion)
1/4 c. (handful) dehydrated onions, optional (soup mix has some, but I like more)
1/4 c. (handful) dehydrated carrots
2 T chicken soup base (1 t. per cup water)
1/2 to 1 t. of cumin (To your taste. Start out with less and add more if needed)
1 bay leaf
pinch or two of black pepper, salt to taste later.
1-2 cans of canned chicken chunks from church cannery
6 c. water (ratio is 1 part dry soup mix to 4 parts water)
Preparation:
Simmer for 2-3 hours on stovetop or in crock pot until lentils are soft. Estimated measurements to taste. Add more water if needed as it cooks down.
Variations:
*throw in fresh/frozen uncooked chicken or veggies—cooks right in the pot
*add a little chili powder with the cumin —- for a more southern taste

Cook Time: 2-3 Hours

Crock Pot Caramel Rice Pudding

(Linda Winegar prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
3 cups cooked white rice
1 tsp. vanilla
13.4 oz. can dulce de leche / condensed milk
12 oz. can evaporated milk
3 Tbsp. brown sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup raisins (optional)

Preparation:
Spray inside of 3 quart crock pot with nonstick cooking spray. Combine all ingredients in crock pot. Cover and cook on low for 3-4 hours or until liquid is absorbed and mixture is thickened. Stir well. Serve warm. 8 servings

Cook Time: 4 hours

Mark’s Honey Whole Wheat Bread
(Mark McAdams prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
3 Cups of Whole Wheat Flour
1 2/3 Cups of Water
1 1/2 teaspoons of Salt
1/3 Cup of Honey
2 Tbsp of Grandma’s (brand) dough enhancer
2 teaspoons of Wheat Gluten
1 teaspoon of Active Dry Yeast
2 Tbsp of Shortening
1 Tbsp of Dry Milk Powder

Preparation:
This is great for larger bread machines.  Mix the dry ingredients first, and then add the wet ones last.  Use luke-warm water at room temperature.  Follow the instructions on your bread machine.

Cook Time: Depends on your Bread Machine

Old Fashioned Raisin Cake
(JoAnn Boyer prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
1 cup raisins
2 cups all-purpose flour or whole wheat flour
2 ½ cups water
2 tablespoons of corn starch
1 teaspoon baking soda
dash of salt
½ cup butter, melted
1 teaspoon baking powder
1 cup sugar
½ teaspoon ground cloves
2 eggs
½ teaspoon cinnamon
1 teaspoon vanilla extract
½ cup nuts (optional)

Preparation:
Boil raisins in water for 20 min.
Strain & measure 1 cup of Raisin water.
Add baking soda to raisin water. (You’ll see a great reaction here)
In a large mixing bowl, cream butter and sugar and eggs until light and fluffy.
Add raisin water, mix and add dry ingredients.
Add vanilla and nuts.
Mix well and Bake @ 325 degrees
Cook Time: 35 minutes.

Chicken Soup
(Linda Ash prepared this soup for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
2 - 8oz cans of Chicken Chunks
3 quarts of water
2 TBS of chicken bouillon
1 cup dried celery
1 cup of dried onions
1 cup of dried carrots
3 cups of macaroni (or add as much as you’d like)

Preparation:
Add Pepper and Garlic Powder to taste.
Boil for 1hr (add water to make soup even thinner.)

Cook Time: 1 hour

Whole Wheat Pizza Crust

Ingredients:
2 (1/4 oz.) pkgs. active dry yeast
1 tsp. sugar
1 1/4 c. warm water (110 to 115 degrees)
2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tbsp. olive oil
1 tsp. salt
Cornmeal, if desired

Preparation:
Sprinkle yeast and sugar over warm water in glass measure. Stir to dissolve. Let stand until foamy (about 5 minutes). Combine flours, oil and salt in large bowl. Pour yeast mixture into bowl. Stir until dough cleans side of bowl. If dough is too dry, add more water, 1 teaspoon at a time. Knead dough on floured surface until smooth and elastic (8 to 10 minutes). Transfer dough to oiled bowl, turn oil side up. Cover with plastic wrap. Let stand in warm place until doubled in size. Divide dough into thirds; shape into balls. Let stand 10 minutes. Grease three pizza pans. Roll each ball of dough on lightly floured surface. Add toppings of your choice. Bake in a preheated 425 degree oven on lowest rack until crust is golden (15 to 25 minutes).

Drop Doughnuts

Ingredients:
3 eggs
1/2 cup sweet cream
1 cup sugar
2 teaspoons baking powder
1 1/2 cups whole wheat flour
2 cups white flour

Preparation:
Drop by teaspoon in deep fryer.

Shepherd’s Pie
(Linda Winegar prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
3-6 cups prepared Potato Pearls  (seasonings as desired)
1-2 lbs or 1-2 cans of Ground Beef
2/3 cup of Chopped/Minced Onions
2 cups or cans (15 oz) of drained Veggies: diced Carrots, Corn, Celery, Beans, or Peas.
1-2 cups or 1-2 (10.5 oz) cans of prepared Brown Gravy
salt, pepper and spice to taste
1-2 cups Grated Cheddar Cheese
Sprinkle of Paprika

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare potatoes according to directions on can or box. Set aside.
3. In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet until beef is well cooked and onion is beginning to brown. Drain off some of grease if desired.
4. Add veggies and gravy to skillet. Make sure not to add too much gravy to mixture or it’ll be too runny. Mix thoroughly. Add salt and pepper to taste.
5. Pour mixture into a 9×13 inch baking dish. Spread potatoes over top. 5. Bake in preheated oven for 20-30 minutes or until potatoes barely start to brown.
6. Sprinkle with grated cheese and paprika and bake for 3-5 more minutes. Serve Hot.

Strawberry Milkshake

Ingredients
2 Cups Freeze Dried Strawberry Slices* (try other freeze dried fruits)
4 Cups Cold Water
3/4 Cup Dehydrated Fat-Free Milk*
24 Ice Cubes
OR
2 Cup Freeze Dried Strawberry Slices*
4 Cup Dehydrated Fat-Free Milk*
24 Ice Cubes
*Reconstitute before using
Preparation:
Blend together until smooth.

Variations:
1. You can also use swiss whey delight milk.
2. For thicker shakes use 2 cups of milk and 2 cups of cream or half and half.
3. Top with whipped cream.