Cajun Cake

Cajun Cake
2 C. flour
1 1/2 C. sugar
1/4 tsp. salt
1 1/2 tsp. soda
2 eggs
2 C. crushed pineapple with juice (20 oz. can)

Icing:
1 stick margarine or butter
1 C. Evaporated Milk
1 C. Angel Flake coconut
1 C. sugar
1/2 tsp. vanilla
1 C. nuts

Cake: Mix all ingredients and bake in 9x13 inch pan, well greased. Bake at 325 degrees for 35-40 minutes.

Icing: Combine margarine, milk and sugar. Boil for 5 or 6 minutes. Remove from heat. Add vanilla, coconut and nuts. Pour on cake while cake and icing are still hot.

It tastes good warm or cold.

HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP

3 to 4 lbs. chicken
5 cups water or chicken broth (I used broth)
1 lb. baby carrots
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. fresh parsley, minced
1 tsp. low sodium chicken soup base (or bouillon)
1 large onion, chopped
1 or 2 green onions, chopped (optional)
2 bay leaves
pinch ea oregano and thyme
salt and pepper (to taste)
additional seasonings of your choice (to taste)

Put all ingredients in Crockpot.

Cooks Note: Allow soup to come to a boil for 1 minute, then reduce heat until steaming hot but not boiling (barely simmering is OK). A boiled chicken soup is tasteless. If your Crockpot doesn't allow a steaming hot soup without rapid boiling, do not use it for making soup.

Cook all day (6-8 hours) or until chicken is tender (not stringy).

Thirty minutes before serving time, add homemade noodles; cook until noodles are tender. Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.

Homemade Noodles:

1 cup sifted flour
1/2 tsp. salt
1 egg, beaten
1-2 tbsp. water or milk

Measure flour onto a work surface or into a large bowl. Make a well in the center of the flour and add egg, water and salt into the center. Mix to make a stiff paste.

Turn dough out onto a floured work surface and knead until it forms a smooth ball.Cover and lest rest for 5 minutes.

Roll out to a 1/8-inch thickness. Turn and roll very thin. (A pasta machine may be used).

Allow to dry for 1 hour, then cut into lengthwise strips of 2 1/2-inches wide and stack. Then slice the other way to one-eighth to one-sixteenth inch width. Separate and allow to dry.

Add noodles to chicken soup and cook on high for 20 minutes.

Variation: To make pot-pie noodles, cut noodles into 1 1/2 to 2 inch squares.

Submitted by: CM

I found this at Cooks.com. I made the Homemade noodles but they didn't turn out well (they were tough). Probably something I did wrong but they were still edible and I cooked a little longer to soften them.

Clam Chowder

I made this yesterday and it was a big hit and supper easy, so I thought I'd share.

5 cans (10 3/4 ounces each) cream of potato soup, undiluted
2 cans (12 ounces each) evaporated skim milk
2 cans (10 ounces each) clams, rinsed and drained
1 can (14 2/4 ounces) cream-style corn
2 cans (4 ounes each) tiny shrimp, rinsed and drained
3/4 cup crumbled bacon (about 1/2 pound) or imitation bacon bits
Lemon Pepper to taste
Oyster crackers

Combine all ingredients except crackers in slow cooker. Cover and cook on LOW 3 to 4 hours, stirring occasionally. Serve with crackers.

Okay, so I didn't follow this recipe exactly because I forgot to pick up an extra can of evaporated milk (I used 1 can evaporated 2% milk and then a can of water), and my cans of oysters were 6.5 ounces each and my shrimp cans were about 6 ounces each. I forgot the lemon pepper and we had rolls instead of oyster crackers. I also waited until the end to put in my crumbled bacon because I didn't want it to get soggy (I used already cooked, crumbled bacon from Costco).

Eva ate 3 bowls which is quite unusual for her, and I really enjoyed it too (I'm not a huge fan of clam chowder). So, enjoy!

Mexican Lasagna

Mexican Lasagna

Ingredients:

1 cup chopped onion

1 tsp minced garlic

1 TBSP vegetable oil

4 cups cubed cooked chicken

3 (10 oz) cans or one big can (30 oz)

2 eggs

1 carton (15 oz) ricotta cheese

1/2 cup minced fresh cilantro

12 no-cook lasagna noodles

4 cups (16oz) shredded Mexican cheese blend

Directions:

In a large skillet cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.

Meanwhile, in a small bowl, combine the eggs, ricotta cheese, and cilantro.

Spread 3/4 cup chicken mixture into a greased 9x13 inch baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture, and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.

Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for ten minutes before cutting.

Notes:

I always substitute cottage cheese for the ricotta cheese (less expensive). I also use green enchilada sauce because that is what we prefer but if you like red- easy substitute. I have made this with the no-cook noodles and with the noodles you have to cook before using them- for sake of convenience be sure to get the no-cook lasagna noodles (it will say Oven Ready on the package). Both kinds of noodles taste the same to me. I usually use Monterey Jack cheese.

Uhh.... I think that is it. Enjoy.

Texas Caviar

1 (15oz) can black beans, rinsed and drained
1 (15oz) can whole kernel corn, rinsed and drained
3/4 cup fresh salsa
2 Tablespoons chopped fresh cilantro
1 1/2 teaspoons white vinegar
1 teaspoon cumin
salt, to taste
ground black pepper, to taste
hot sauce, to taste

In a large glass or plastic mixing bowl or a large resealable plastic container, combine the beans, corn, salsa, cilantro, vinegar and cumin. Season with salt, pepper, and hot sauce. Cover and refrigerate at least 2 hours or overnight before serving. Serve with chips

Oreo Balls

Ingredients:
1 package oreos (we used regular but I bet other flavors would be good too)
1 8oz package cream cheese
Dipping Chocolate (I don't know exactly how much we used)

Instructions:
Grind up the whole package of oreos in a food processor or blender. Mix in cream cheese. (I mixed them together in a separate bowl because my blender wouldn't mix it all.) Roll into dipping size balls. (my hands are small so ours were small.) If you want you can refridgerate them a little while so they are more firm for dipping. Melt chocolate and dip and let set.

Also, You can dip some in white chocolate and drizzle with dark or vice versa.

Calling for recipes

Hey everyone-

I am trying to put together a 3 month food storage cookbook. My vision behind the cookbook is to have planned meals (7 breakfast, 7 lunches, and 21 dinners) that just use pantry items and from these recipes figure out how much I will need to buy to plan a 3 month food storage with the intent to rotate these meals through our regular eating and restock as needed so I will always have a 3 month storage of foods we like and enjoy. Another intent of this approach is to know that if we seriously just had to eat from our food storage- I would have meals for 3 months that I wouldn't need to go to the grocery store to make. I have breakfasts and lunches planned but I am looking for dinner recipes. If you have any food storage friendly (meaning pantry items or easily substituted pantry items)- could you post them so I can try them out and add them to my cookbook.

THANK YOU!!!!!!!!!!!!!