Beef & Barley Stew

In an effort to be more prepared in an emergency, we've been trying new recipes to expand the list of meals that we could make with our food storage. I added some potatoes and used fresh vegetables in this soup because I had some that needed to be used, and I think this soup would be delicious any time.

-Preparedness handout?

1 (12 oz) can beef chunks (don't drain!)
7 cups water
3/4 cup dried carrots (4 fresh)
3 Tbsp. dried minced onion
3 Tbsp. dried celery (2 ribs)
2 Tbsp dried red or green pepper (1/2 large)
2 potatoes, cubed or dried equivalent
2 Tbsp. beef bouillon
2 Tbsp. dried minced parsley
1/2 tsp. basil
1/8 tsp. pepper
1 bay leaf
3/4 cup pearled barley

Combine all ingredients except barley in large pot and bring to boil. (If using fresh potatoes and bell peppers, reserve those until the last 20-25 minutes of cooking).

Add barley and simmer, covered, for 45-55 minutes until barley is tender. Remove bay leaf before serving. Serves 4-6.

Flour Tortillas

The last time I tried to make tortillas they turned out like flat biscuits. :(

I decided I'd give it another try and these turned out a lot better. I think letting the dough rest for an hour made a big difference. I rolled out the dough on my silpat, rolling it as thin as I could and cooked them in a dry cast-iron skillet on medium-low.

-epicurious.com

2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard (I used shortening, but I think next time I'll try a combination of bacon fat & shortening
1 tablespoon vegetable oil
1/2 cup warm water

Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.

Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.

When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.

Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.

Green Chile Burros/Soft Tacos

This is a great 'pantry-friendly' meal that comes together quickly. I pulled this recipe from the Mesa Home Storage Booklet because it had the instructions written out :) , but my mom always makes hers almost exactly the same way - yum!

2 pints/large cans beef chunks (home bottled, or Kirkland brand)
2-3 Tbsp. flour
1 cup picante salsa
1 (4 oz) can chopped green chiles
1/2 cup finely chopped onion
Jalapenos, optional
Flour tortillas
Shredded cheddar cheese
Shredded lettuce
Chopped Tomato
Sour Cream

Saute onions in a little oil until soft, not brown. Drain the beef chunks and reserve the liquid. Add the chiles and the salsa to the onions and heat. Add flour to 1/4 cup of the liquid from the beef chunks to make a paste. Add remaining juice to the mixture, add more water as needed. Separate meat with fork and add to the mixture. Add the flour paste to the mixture and heat until thick enough to place on tortillas. You may add jalapenos if you like the extra heat. Garnish as desired.

French Breakfast Muffins

My kids always eat the top of these muffins first, but the bottom half is equally delicious!

-Aunt Kristi

1/2 cup shortening
1/2 cup sugar
1 egg
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
1/4 tsp. nutmeg
1/2 cup milk
1/4 cup sugar
1 tsp. cinnamon
1/2 cup melted butter (1/4 cup if only dipping top)

Preheat oven to 350. Grease 15 (12) muffin tins (I use paper liners). Thoroughly mix shortening, 1/2 cup sugar and egg together. Stir in flour, baking powder, salt, and nutmeg alternately with milk. Fill muffin tins 2/3 full. Bake 20-25 minutes. In separate bowl, mix 1/4 cup sugar and cinnamon together.

Immediately after baking, roll muffins in melted butter, then in cinnamon mixture. Serve hot.

Stacked Burrito Pie

Another reason I love Family Fun Magazine - yummy family-friendly recipes! This is a Mexican take on lasagna and was easy to serve in pie-like wedges after being baked in a springform pan.

-Family Fun, August 2009

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

1. In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

2. Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.

3. Heat the oven to 350°. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

4. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

6. Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife.

Quick Cobbler

I can't believe I haven't posted this recipe. It's one of my favorites and comes from my mom, via my aunt from a Pinetop Ward cookbook. I recently tried a new recipe from a Relief Society pamphlet I got from our Stake at BYU and it was also delicious. The batter is essentially the same, but I'll include both here.



Quick Peach Cobbler
- Pinetop Ward

While preheating oven to 375.
Melt 1 stick of margarine in 8-inch square baking dish. (If you prefer a thin crust, use a 9x13 pan).

Meanwhile mix together:
1 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. vanilla

Mix until batter is smooth. Remove pan from oven after margarine has melted. Evenly pour batter mixture into the pan.

Add: 1 large can sliced peaches (28 oz - juice and all) * 1 qt. home-canned peaches are best
Sprinkle with: 1/4 cup sugar and some cinnamon over the top.

Bake until crust is golden brown and cooked thoroughly - about 45 minutes. Serve warm with ice cream or whipped cream.

Fruit Cobbler
-BYU 6th Stake

Heat together:
2 cups fruit (I used a whole package of frozen mixed berries 3 cups)
3 tsp. margarine or butter
1 cup sugar
1 cup water

Batter:
1/2 cup vegetable oil
1 cup sugar
1/2 tsp. salt
1 cup milk
1 1/2 cups flour
3 tsp. baking powder

Pour the batter into a buttered 3-quart casserole dish, or a 9x13 baking pan. Top with the heated fruit mixture. Bake 350 degrees, 35-45 minutes. (Fruit will be very runny, but will thicken upon cooling).

Petite Sticky Buns

I love my Taste of Home magazine! This recipe comes from the May 2009 issue. I've had lots of sticky buns before, but loved the ease of making these in muffin tins. Right out of the oven, these are light and airy and I liked the addition of maple flavoring to the sugar mixture. This makes 24 and I only had muffin tins for 18, so mine had a little more 'bun' than they are supposed to, but they were a big hit and perfect for our Sunday breakfast.

-Taste of Home, Lisa Naugle

3 to 3-¼ cups all-purpose flour
¼ cup sugar
1 pkg. active dry yeast (2 ½ tsp)
1 tsp. salt
1 ¼ cups milk
¼ cup butter, cubed
1 egg

Topping:
1 cup packed brown sugar
¾ cup butter, cubed
¾ cup chopped pecans, toasted
2 Tbsp. honey
1 tsp. ground cinnamon
½ tsp. maple flavoring

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour.

In a small saucepan over low heat, cook topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups.

Stir dough down. Fill greased muffin cups half-full. Cover and let rise in a warm place until doubled, about 30 minutes.

Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. (Remember if you have dark pans to reduce temperature 25°.) Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm.

Maple Syrup

Although we usually have Log Cabin or buttermilk syrup around our house, we ran out the other day and I found this recipe. I thought it was quite yummy and it's similar to the syrup my mom makes.

2 cups white sugar
1/2 cup brown sugar
1 cup water
1-1/2 Tbsp. corn syrup
1/2 tsp. imitation maple flavoring
1/2 tsp. vanilla extract

Combine sugars, water and corn syrup in a medium saucepan. Bring to a boil (just long enough to dissolve the sugars and reduce some - boil it too long and you'll make candy) and then remove from heat. Stir in maple flavoring and vanilla extract. Let cool before serving.

I put mine in a quart jar and am storing it in the cupboard - I don't think there's any need to refrigerate unless you like cold syrup.

Creamy White Chili

This is quite spicy, but we like it that way. I'd recommend decreasing the cayenne or omitting it if you don't like really hot chili or will be serving it to children.

-Taste of Home and Thomalee Abraham

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2-3 (15 1/2 oz) cans Great Northern beans, rinsed and drained
1 (14 1/2 oz) can chicken broth
1-2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8 oz) sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 7.
(To keep them from curdling, temper sour cream and cream by stirring in a little broth from the chili before adding them to the pot.)

Lucile's BBQ Sauce

This recipe, along with Easy Baked Beans, comes from our friends the Hamptons. This vinegar-based sauce is delicious and we like to use it on our BBQ'd leg quarters. Thanks Anna & George!

1/3 c. vegetable oil (may be reduced)
1 c. pineapple juice
½ c. minced onion
2/3 c. vinegar
1 c. ketchup
½ c. Worcestershire sauce
2 t. Tabasco sauce
2 t. salt
1 T. Frank’s Red Hot Sauce
½ t. oregano
2 t. chili powder

Mix together and simmer to desired thickness. Baste your grilled chicken or pork with this sauce during the last five minutes of cooking.
Simmer for at least 30-45 (1 hr) minutes and serve extra sauce in small bowls for each person.

Easy Baked Beans

-Anna Hampton

3 slices bacon
½ c. chopped onion
1 31 ounce can pork and beans (Van Camps)
¼ c. catsup
2 T. brown sugar
2 t. mustard
1 t. Worcestershire

1. In a skillet, cook bacon till crisp. Remove bacon, reserving drippings. Drain and crumble bacon and set aside.
2. Cook onion in reserved drippings until tender.
3. Add pork and beans, catsup, brown sugar, mustard, and Worcestershire sauce.
4. Bake in a 350 oven for about 1 hour or cook on low in Crock Pot.

Artisan Bread Bowls

-King Arthur Flour

3-3/4 cups All-Purpose Flour
1/2 cup whole wheat flour or pumpernickel flour
1/4 cup nonfat dry milk
1-1/2 teaspoons instant yeast
2 teaspoons salt
2 tablespoons olive oil
1-1/2 cups lukewarm water, enough to make a smooth, soft dough

1) Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.

2) Allow the dough to rise, covered, for 45 minutes; it should become puffy.

3) Divide the dough into 5 pieces.

4) Roll each piece into a ball.

5) Place on a lightly greased or parchment covered baking sheet.

6) Cover the bread bowls with greased plastic wrap.

7) Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.

8) Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.

9) Just before baking, slash the top surface of the bowls several times to allow them to expand.

10) Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.

11) Remove from the oven, and cool on a rack.

Delicious with Broccoli Cheese Soup.

Angel Flake Biscuits

-Aunt Pam

5 cups flour
3/4 cup shortening
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
3 T. sugar
1 pkg. yeast
1/2 cup warm water
2 cups buttermilk

Dissolve yeast in water. Sift dry ingredients together; cut in the shortening. Add buttermilk and the yeast dissolved in water. Mix with a spoon til all flour is moist. Cover the bowl and put in refrigerator till ready to use. Can also be used right away. The dough will keep several weeks in the refrigerator. Roll out as much dough as you need on floured surface. Dough should be 1/2"-3/4" thick. Bake at 400 degrees for 12 minutes.

Pita Bread

-King Arthur Flour, http://www.kingarthurflour.com/blog/

3 cups unbleached all-purpose flour
2 teaspoons yeast
*2 teaspoons dough enhancer
2 teaspoons sugar
1 1/2 teaspoons salt (2 tsp)
1 cup water
2 tablespoons vegetable oil

*Optional, but it relaxes the doughs gluten, allowing you to roll it into pita shapes much more easily. Also, the bit of baking powder in the Relaxer helps puff up the pitas.

Directions
1) Combine all of the ingredients, mixing to form a shaggy dough.

2) Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) till it's smooth.

3) Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.

4) Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

5) Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

6) Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

7) Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)

8) Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

9) Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.

10) Store cooled pitas in an airtight container or plastic bag.

Soft Wheat Bread

This recipe is the best you'll ever find for a soft and delicious wheat bread! I will be forever indebted to Anna for sharing this recipe with me.

*5/17/14: I reduced the amount of gluten, and modified the original instructions to reflect how I make the bread.

-Anna Hampton

2 cups hot water

½ cup brown sugar or honey

1 Tbsp. instant yeast

3 cups whole wheat flour

1 cup all purpose flour (plus more if needed)
2 Tbps. + 2 tsp. wheat gluten

⅓ cup powdered milk

⅓ cup shortening

1 ½ tsp. salt

Place sugar (or honey), yeast, and hot water in the bowl of an electric mixer or Bosch.

Add the rest of the ingredients. Mix until all ingredients are incorporated. Add more white flour as needed, until dough pulls off bottom of bowl.

Mix/knead the bread dough until smooth and elastic (*6-8 min. in Bosch mixer- speed 2).

*Note: I let my Bosch knead without the center portion of the lid on so the dough doesn’t get too warm. I read in a bread book that you shouldn’t let the dough get above 90° while mixing, otherwise it can develop off-flavors.

Place dough in greased bowl and cover with plastic wrap. Allow dough to rise for 1 hour or until doubled in size. Punch down and let rest for about 5 minutes. Separate dough in half, and shape into loaves. Place in 2 greased 10” loaf pans. Cover with plastic wrap and let rise for about 1 hour.

Bake at 350° for about 25-30 minutes or until internal temperature is 200°.

Swedish Meatballs

My boys especially love this one. If you keep ground beef in the freezer, this is a great pantry-friendly meal.

-Mom Pulsipher

Meatballs

1 lb. ground round

2/3 c. evaporated milk (1/2 c.)
2/3 c. finely chopped onion
1/4 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. allspice (1/4 tsp.)
dash pepper

2 tsp. butter (for browning)

Sauce

1 c. boiling water
2 beef bouillon cubes (or 2 tsp. granules)
1/2 cup cold water
2 Tbsp. flour
1 cup evaporated milk
1 Tbsp. lemon juice

egg noodles

butter

poppy seeds (or parsley)

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-inch balls. In large skillet, brown meatballs in butter.

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.

Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and save juices. Stir 1 cup milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. stir in lemon juice. Serve with cooked egg noodles, tossed with poppy seeds (or parsley) and butter. Yields 42 1-inch meatballs.

French Bread

-Anna Hampton

1-1/4 c. warm water
1 T. yeast
1 T. sugar
1/2 T. salt
3 c. flour
dried rosemary

Combine warm water, yeast, and sugar in a large bowl of an electric mixer and let sit for 5 minutes. Add salt and 2 cups of the flour. Beat on low until combined. Gradually add the remaining cup of flour (or less) and knead in the mixer until the dough clings to the hook.

Knead dough on countertop for 1-2 minutes and use a rolling pin to roll dough into an 18x8-inch rectangle (or two smaller ones). Sprinkle the dough with rosemary and roll up like a French loaf. Place loaf on a baking sheet and pat the entire loaf with cold water. Use a sharp knife to make diagonal slits along the loaf.

Allow the loaf to rise for 30 minutes (even better if you have a full hour) at room temperature. Bake at 375 for 20-25 minutes. Serve with olive oil and balsamic vinegar.

Whole Grain Hamburger Buns

-Shar's Bosch Kitchen Center

In Bosch with dough hook:
5 cups warm water 115 degrees
1 cup canola oil
2/3 cup honey
1/2 cup potato flour
1/2 cup buttermilk powder
2 cups high gluten flour (optional) - (2 cups AP flour + 3 tsp. vital wheat gluten)
3 cups fresh ground whole wheat flour, plus more - see below
4 Tbsp. dough enhancer
4 Tbsp. SAF instant yeast
1-1/3 cups 14-grain mix OR 1/3 cup each amaranth, flax seeds*,sesame seeds*, and millet

Knead on speed One for 2 minutes (will be the texture of cake batter). Cover and let sponge for 10-15 minutes.

Add:

2 Tbsp. salt
3 eggs (optional) for lighter texture

Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 minutes or until the gluten has developed. Form into buns. 3 oz. for hot dog buns, 4 oz. for hamburger; 6-8 for hoagie; 16 oz. for baguette. Place on parchment lined cookie sheets or baguette pan. Optional: Brush with beaten egg wash (1 egg & 2 Tbsp. water). Top with sesame seeds etc. Let rise until double.

Bake at 350 degrees for 15-20 minutes or until internal temperature is 200 degrees.

Mom Roberts: Shape and freeze on sheet pan and store in Ziploc bags. For evening use, remove in the morning and place on sheet pan. Let thaw and rise; bake as normal.

BBQ Beans

-Annie Earl, Dry Creek Ward Cookbook, 35

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1 large (appx 53 oz.) can pork and beans
1 Tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/2 c. Ketchup
1 Tbsp. vinegar
2 Tbsp. brown sugar

Brown ground beef with onion, salt, and pepper. Add the other ingredients and simmer. Serve right away or place in casserole dish and simmer in oven at 325 for 30 minutes. Tastes better if ingredients have some time to blend.

Taco Soup

-Mom Roberts

1 lb. lean hamburger
1 lg. diced onion
3 cans beans (pinto, kidney, black, etc)
2 cans diced tomatoes
1 can corn
1 can water (2 cups)
1- 4 oz. can diced chile
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown hamburger with onion, drain. Add all other ingredients. Simmer 1/2 hr.