Survival Ration Bar

  • 3 cups cereal (oatmeal, barley flakes or wheat flakes)
  • 2 1/2 cups powdered milk
  • 3 tablespoons honey
  • 1/2 package citrus flavored gelatin
  • 1 cup white sugar
  • Optional: (chocolate chips or mixed fruit)

Directions for mixing:
Place all dry ingredients (except gelatin) into mixing bowl. Add 3 tablespoons of water to the honey and bring it to a boil. Dissolve the gelatin in the honey-water mixture, then add it all to the dry ingredients. After mixing well, add water a teaspoon at a time until the mixture is barely moist enough to be molded. Pack in a refrigerator dish or other mold. This recipe makes two bars (each bar 1/2 the size of a match box), or drop on cookie sheet (bite size for eating).

Each bar will provide about 1,000 calories and is sufficient food for one day. It can be eaten dry, or cooked with about 2/3 of a canteen cup full of water.

The bars may be placed in the oven and dried under very low heat — 250 degrees F., then wrapped in foil and stored indefinitely in a covered container .

(Source: Handout from Utah Division of Comprehensive Emergency Management, “72 Hour Emergency Survival Kit – Plus – Food & Water Storage)

NOTE: The size package of gelatin was not specified, nor the amount of time required for drying in the oven in these instructions. I tried googling to see if I could find any specific amounts and was not successful. Your best guess will have to do until we hear from someone who has actually tried these. ūüôā

Bridgette’s Roasted Garlic

2 plump bulbs garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Several grinds of fresh pepper
Optional 4 sprigs of thyme finely chopped

Or if you want to do more garlic use 1 tablespoon of garlic for each head of garlic and season appropriately.

Preheat the oven to 375 degrees F.¬† With a very sharp knife, remove just enough of the root end of the garlic bulb to flatten it enough to sit upright.¬† Slice off approximately 1/4 to 1/2 inch of the pointed top of a bulb of garlic.¬† Each clove should be slightly exposed, but do not remove too much of the cloves’ flesh.¬† Do not peel the garlic bulb but rather roast it in its papery covering. Place the full bulb on a piece of foil.¬†Sprinkle¬†on a few¬†drops of water,¬† and then pour the olive oil on the heads, cut-side up then sprinkle on the¬†salt and pepper. Pull corners of foil up to enclose and fold over to seal tightly.¬† Place the foil packet in a oven and roast until cloves are golden brown and tender, for about 1 hour or until garlic is very tender and soft, and the papery covering has begun to brown but has not blackened.¬† The cloves at this point can be pierced easily with the tip of a sharp¬†paring knife. Remove packet from the oven and allow the garlic to cool.¬† When the garlic is cool enough to handle, push on the bottom of the bulb and squeeze the roasted garlic out from the skins into a bowl. Then mash the cloves to form a paste. Season with salt and pepper, to taste. (At this point the paste can be used or stored in the refrigerator or freezer.

The roasted garlic  can be served at room temperature and used in place of butter on the dinner table. Serve as a spread on bread and garnish with chopped parsley or mash up and stir into a favorite sauce or use as base for dip or dressing.


Recipe via Bridgette Server

April’s Sunflower Seed Bread

After making bread for one year, I started to gain confidence in my bread making ablilitiy. Soon, ¬†I wanted to make something more like Granny Sycamore’s Sunflower Bread, so here is my version of the Yummy Wheat Bread.

  • 3 1/2 cups hot water
  • 3 Tbs instant yeast
  • 1 (12 oz) can evaporated milk
  • 2/3 cup oil
  • 1 cup honey
  • 3 Tbs gluten flour
  • 1 1/2 Tbs salt
  • 11 1/2 cups whole wheat flour (9 cups wheat)
  • 1 cup nine grain cereal
  • 1/2 cup sunflower seeds
  • 1/4 cup ground flax seed

Combine ingredients in order given, mixing after half of the flour, being careful not to let salt come into direct contact with yeast.  Continue mixing in remaining flour until well blended, adding more white flour as needed for desired consistency.  Knead in mixer for 8 minutes.  (Kneading this amount of time helps to develop the gluten so as not to need as much gluten flour.)  Divide into 4 or 5 loaves, place in oiled bread pans.  Let rise in a warm place until almost desired bread size.  (Usually 1 hour) Bake in preheated 350 oven for 25 minutes.  Remove and cool completely before slicing and loading it up with honey. DELICIOUS!

Honey Whole-Wheat Bread

  • 1/2 cup warm water
  • 2 T yeast
  • Set aside in a separate bowl until yeast is ready

In your mixer, put the following:

  • 5 cups very warm water
  • 2 T salt
  • 1/2 cup oil
  • 3/4 cup honey
  • 8 cups fresh¬†wheat flour¬†
  • 6 cups¬†white bread flour

Add yeast mixture
Stir in mixer for 10 minutes.  (I usually do one quick 30 second stir after one kind of flour.)

Let rise 20-30 minutes in the mixer.  Put into bread pans and let rise
another 30 minutes or until dough is above pans.

Cook at 350 for 38-40 minutes.  Makes 5 large loaves

**Note:  I use different variations of the flour by increasing the wheat
and reducing the white.¬† The only difference is the bread doesn’t rise as
This recipe came from RaCail Hays who got it from Gayle Jex’s mom.

Recipe via Lisa Golden

Heidi’s Whole Wheat Bread

Place in bowl of Bosch: 
  • 6 ¬Ĺ cups hot tap water, steaming
  • 11 cups freshly ground whole wheat flour
  • Turn on Bosch and add:
  • ¬ĺ cup oil
  • ¬ĺ cup honey
  • 3 T. salt
  • 3 heaping T. yeast


Add flour until dough cleans the side of the bowl about 8-10 cups.¬† (You want soft, but not sticky dough.)¬† Continue running Bosch for 6 more minutes.¬† Form into loaves and place into pans.¬† Allow to rise until doubled, about 30 minutes.¬†¬† Bake at 400¬į for 2 minutes.¬† Turn oven down to 350¬į for 18 minutes.¬† (This is for small pans:¬† 10 or 11.¬† Will yield 4 large loaves-Bake at 400¬į for 2 minutes, then 350¬į for about 30 minutes.)

* This recipe also calls for ¬ľ cup molasses and 2 eggs.¬† I was out of eggs one time and didn’t add them and it was just as good and won’t spoil as fast.¬† Also, if you are living off of your food storage, it’s probably best not to rely on too many recipes calling for eggs.¬† Also, this bread can be finished in a little over an hour which is a great blessing¬†J

Recipe via Heidi Conover

Survival Bread

In the past when I have had a premonition to do something for preparedness, I have done it, but I have thought that it would be for “someone” who might need it. After this past year, I have learned that that “someone” is my family and I. So now, I will do flavors and things that I like, because I might be eating it!

  • 2 cups oats
  • 2 1/2 c. powdered milk
  • 1 c sugar
  • 3 tbs. honey
  • 1 pkg. orange or lemon jell-o (3 oz)
  • 3 Tbl. water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to a boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time.) Shape dough into a loaf. (About the size of a brick.) Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Cool. Wrap in aluminum foil to store. This bread will keep indefinitely and ach loaf is the daily nutrients for one adult.

I think that I would put the loaf in a seal-a-meal bag after I knew for sure that it was dried out. I’d hate for a mouse or something else (spiders) to get to it after the expense and time it took to make it. I actually tried this and it tasted pretty darn good. I tripled the recipe using cherry, and white sparkling grape ¬†jell-o (Combined) instead of orange and it was still yummy. Tripled, it made 5 beautiful “pink” bricks. This is something that you could sick in your emergency backpacks and car kits if you wanted to.

Some have replaced the sugar with honey and said that it works just fine. There might not be as many calories, but it worked just the same.I think that I will try that next time.

Recipe via. Rebecca Lee

Yummy Wheat Bread

This is a 101 bread recipe that is great for beginners. Just throw it all in your bosch, and voila!  You have delicious, nutricious bread. I was happy to find a recipe that would help me rotate the canned milk in my storage. This is a great recipe to get your family started on whole wheat bread. 

  • 3 1/2 cups hot water
  • 3 Tbs instant yeast
  • 1 (12 oz) can evaporated milk
  • 2/3 cup oil
  • 1 cup honey
  • 1 cup white flour
  • 3 Tbs gluten flour
  • 1 1/2 Tbs salt
  • 12 cups whole wheat flour (8 cups wheat)

Combine ingredients in order given, mixing after half of the flour, being careful not to let salt come into direct contact with yeast.  Continue mixing in remaining flour until well blended, adding more white flour as needed for desired consistency.  Knead in mixer for 8 minutes.  (Kneading this amount of time helps to develop the gluten so as not to need as much gluten flour.)  Divide into 4 or 5 loaves, place in oiled bread pans.  Let rise in a warm place until almost desired bread size.  Bake in preheated 350

oven for 25 minutes.  Brush tops of hot loaves with butter.  Remove and cool completely before slicing.

Hint:¬† To get a good looking loaf of bread, shape (or roll) into a log and place in pan.¬† Then press the outer edges down with your fingers until the dough covers the bottom of the pan with a hump in the middle.¬† If you just plop the “log” into the pan, it won’t automatically turn itself into a nice shape.¬† What you form is what you’ll get, only larger after it raises and bakes.¬† Enjoy!

Recipe via Kelly Robb, Leslie Hobbs 


I have always loved this concept of anything-in-a-jar, and relished when at Christmas time, I have been given brownies in a jar or sand art cookies in a jar. (Actually, I have been just as excited about the canning jar that the gift came in.) I know of a girl who did all of her one -year supply in jars and filled her pantry with it! (What a woman!) I have tried many of these recipes below for my family, and for my size of family (8), it was not enough for us. We would need two-quart jars for each meal. Now that we have been living solely off of our food storage, I have learned to really make some good tasting food. Although I admire the sister who filled her pantry with quart jars, I know that I can make better tasting food, and have a lot more variety by cooking from scratch every time. I would however; use these soups-in-a-jar for ‚ÄúFast food‚ÄĚ times when I only had time to dump it into a crock-pot in the morning, and return to it later that day. I must admit though, those jars all full, layered to the top are a beautiful sight to behold!

Potato Soup Mix   

1-3/4 cups instant mashed potatoes  

1-1/2 cups dry milk  

2 Tb. instant chicken bullion  

2 tsp. dried minced onion   

1 tsp. dried parsley  

1/4 tsp. ground white pepper  

1/4 tsp. dried thyme  

1/8 tsp. turmeric or curry  

1-1/2 tsp. favorite seasoning salt.  Measure all ingredients in a canning jar or vacuum seal bag.

To Use:  place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Possible Variations:

Add small dehydrated potatoes or bacon bits, or small amount dehydrated broccoli or dehydrated corn or celery

Split Pea Tortellini Soup

Mix 3 ounces dried cheese-filled tortellini (2/3 cup)

1/4 cup dried tomatoes

1/3 cup dried split green peas  

1/2 cup dried chopped carrots   

1 tablespoon instant chicken bouillon granules. 

1 tablespoon dried minced onion 

1 1/2 teaspoons dried basil –

Crushed 1 1/2 teaspoons dried thyme — crushed ¬†¬†¬†1/2 teaspoon garlic powder ¬†¬†

1/4 teaspoon ground pepper  

Add a couple Table spoons Tomato Powder

Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions. 
Attach Tag:
1 pkg mix.
Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender.

(Option: Add 1 cup chopped cooked ham or sausage or add imitation bacon bits to the mix above ahead of time for bacon flavor)

Serves 4.

Texas Two-Step Soup Mix

1 (1.61-ounce) package brown gravy mix 

2 tablespoons mild red chili powder  

2 teaspoons dried oregano leaves 

1 teaspoon ground cumin  

1 teaspoon dried minced onion

1/2 teaspoon garlic salt‚Ä®

10 to 12 regular-size tortilla chips, coarsely crushed  

1 to 1 1/4 cups uncooked small to medium-size pasta 

Dehydrated corn, Dehydrated red and green bell pepper.

Layer ingredients in a jar. 
Instruction Tag:
Brown 1/2 pound ground beef.
 In a crock-pot combine the following: Browned ground beef,
Contents of jar 
8 c. water
Simmer a couple hours or until macaroni is fully cooked.

Sun Dried Tomato & Penne Soup

2 c. penne pasta   

dried tomatoes  dried mushrooms 

1/4 c. onion flakes  

1/4 c. parsley flakes 

1 T dried minced garlic  

1 1/2 tsp dried crushed thyme  

1 1/2 tsp dried minced basil  

1/2 tsp dried crushed red pepper 

Vegetable Broth powder  

Salt  Pepper 

Dried Green Beans.

Combine all ingredients in lg Jar or vacuum seal Bag. 
Attach Tag:
1 Jar Mix
8 cups water  Good with a little sausage.
 Combine all except beans in large saucepot. Soak for an hour. Bring to a boil, reduce heat, cover & simmer in Thermo cooker.

Cream of “Anything” Soup Mix

4 c. powdered milk  

1 1/2 c. cornstarch 

1/2 c. instant chicken bouillon granules 

4 tsp. dried onion flakes

2 tsp. dried thyme 

2 tsp basil – crushed

dried  1 tsp. pepper

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:

1/3 C mix

1 C water

Cook over low/med heat until thickened.

Variations: add 1/2 c. minced or chopped

*Choose One*: Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

Creamy Wild Rice and Mushroom Soup

2.75-ounce pkg. Country Gravy Mix (regular or no-fat)  

1 tablespoon chicken bouillon granules

2 teaspoons dried minced onion

2 teaspoons dried celery flakes

1 teaspoon dried parsley flakes

1/4 cup uncooked wild rice  

1 cup uncooked white rice ‚Ä®

2 tablespoons coarsely chopped dried mushrooms from the produce section (shiitake, chanterelle or oyster)

Attach gift tag with following directions: 
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Or, place in crockpot in the morning with 7 cups of water and let it simmer all day until you get home.

Dreaming of a White Christmas Soup Mix

1 package (2.75 ounces) regular or no-fat country gravy mix   

2 tablespoons chicken bouillon granules  

2 tablespoons dried minced onion  

2 tablespoons dried celery flakes

2 teaspoons dried parsley flakes

2 1/2 to 3 cups uncooked wide egg noodles or other pasta

Gift tag directions: 
Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water; heat to boiling on high. Reduce heat to medium; add one 10-ounce or two 6-ounce cans cooked and chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally.

Farmhouse Soup

2 tablespoons dried minced onion  

2 tablespoons dried parsley flakes

2 teaspoons salt

1/2 teaspoon lemon pepper

2 tablespoons beef bouillon flakes  

1/2 cup quick cook barley  

1/2 cup dried split peas ‚Ä®

1/2 cup rice, uncooked, do not use instant  

1/2 cup dry lentils

1/2 cup alphabet pasta, uncooked ‚Ä®

1 cup flavored spiral, macaroni, uncooked 

¬Ĺ cup dehydrated carrots

¬Ĺ cup dehydrated celery

1 cup dehydrated tomatoes

¬ľ cup dehydrated cabbage,

3 table spoons tomato powder.‚Ä®

Attach Tag:
Farmhouse Soup
1 pkg Mix
3 quarts water Boil then simmer. Add Beef ground or stewing if available.

 Winter Bean Soup Mix

1/3 cup dried yellow split peas  

1/3 cup dried green split peas

1/3 cup dried lima beans

1/3 cup dried pinto beans

1/3 cup dried kidney beans

1/3 cup dried great northern beans

1/4 cup instant minced onion

2 teaspoons chicken bouillon granules

1/4 teaspoon ground cumin  

1/4 teaspoon garlic powder

Layer all ingredients in a 1-pint glass jar.  On gift tag put recipe for Winter Bean Soup Mix as follows:
8 cups water 
Winter Bean Soup

Mix and the following fresh or already have dehydarated and include in jar:
2 medium carrots, chopped (1 cup) or 2 medium stalks celery, chopped (1 cup)
2 pounds smoked ham shanks or meaty ham bone
Heat water and Winter Bean Soup Mix to boiling in 4-quart Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.  Stir carrots and celery into bean mixture. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup. Heat until hot.

Vegetarian Black Bean Soup Mix

3 cups black beans, sorted 

3 tablespoons dehydrated onion

3 tablespoons granulated garlic

1 teaspoon crushed oregano

2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper (do not omit)

Dried Cilantro  Dried chopped

Onion  dried limeslice

Attached the following instructions on a gift tag: 
Put in pot. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.
Serve over Rice.

Turkey Noodle Soup Mix

1 cup Uncooked fine egg noodles

1 tablespoon instant minced onion

2 and 1/2 tablespoons chicken-flavored bouillon granules 

1 and 1/2 teaspoons pepper 

1/4 teaspoon dried whole thyme

1/8 teaspoon celery seeds  

1/8 teaspoon garlic powder  

1 bay leaf   

Add: Dried Turkey or chicken ,Dried Carrot Dried Celery Dried Corn

To make the soup:

Combine soup mix, 8 cups water, in a large pot. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf

Minestrone Soup Mix

1/4 cup dried split peas

1/2 cup dried kidney beans

4 crumbled beef bouillon cubes‚Ä®

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 teaspoon dried parsley 

1 1/2 teaspoons salt 

1/2 teaspoon ground pepper

1 cup elbow macaroni

Add dried carrots, dried celery, dried onion, dried corn, dried tomatoes,  3 Tbls. dried tomato powder.
Attach Tag:
8 cups water
1 jar minestrone soup mix
1 pound sweet Italian sausage
Place water into a large stockpot. Add the minestrone soup mix and simmer for 1 1/2 hours. Remove the skin from the sausage. 
In a medium skillet, brown the sausage, breaking it into small pieces. Add to soup.

Bean Soup Mix

1/4 cup dried garbanzo beans 

1/4 cup dried navy beans or lima beans 

1/4 cup dried red kidney beans or pinto beans 

1/4 cup dried whole or split peas 

3 Tablespoons minced dried onion 

2 Tablespoons whole wheat berries 

2 Tablespoons pearl barley

2 Tablespoons dried celery flakes 

2 tsps. instant beef bouillon granules

1/2 tsp. dried basil,

1 bay leaf,Salt, dehydrated onion, tomato powder
Layer all ingredients.

Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings. 

To make chili add chili powder and tomatoes, and beef if available. To make cheesy bean soup remove bay leaf, and use 4 cups water…mash a little add mild and cheese.¬†

Chicken Rice Bake Mix in a Jar

Sauce Base: Cream Soup Base Mix, Dehydrated Chicken pieces,

1 pkg Chicken Flavor Ramen noodles, broken up

1/2 cup Long-Grain Rice

1/8 cup Dried Minced Minced Onion

Dried mushrooms

Freeze dried or Fresh Chicken Breasts…and Raman seasoning packet.‚Ä®‚Ä®Pour contents of jar into¬†9 x 13¬†greased pan. Combine 3 cups water, seasoning packet. Lay¬†3-4 skinless, boneless chicken pieces on top of rice/noodle blend. Pour water/seasoning¬†mixture over all, cover and bake at 350 degrees F for 1 hour, 15‚Ä®minutes.

Beef Noodle Dinner seasoning mix

1 cup dry non-fat milk 

1 TBS onion powder

1 TBS garlic powder

1 tsp Black pepper

1 tsp salt   

1/4 tsp basil   

1/4 tsp oregano 

1 tsp Paprika   

1/8 tsp Cayenne 

4 Tablespoons Brown Gravy Mix

1/4 tsp ground celery seed  

2 TBS Cornstarch  

¬Ĺ cup dehydrated mushrooms¬†

Measure all ingredients into a large ziploc bag, seal and shake until well combined.

Makes approx 26 Tbs.

 Beef Noodle Dinner

1- 12 oz pkg of egg noodles

1- 1/2 lb of lean ground beef

7-1/2 TBS of Beef Noodle Seasoning Mix (above) 

8 cups water

Brown hamburger & Drain. Add Jar ingredients and Hot Water. Add the noodles and bring to a boil. Reduce heat to simmer, cover, cook 15-17 minutes.

Remove lid and let gently simmer until sauce has thickened, stirring occasionally.

Dill-Lemon Rice Mix

4 c Long Grain Rice,

Uncooked 5 t Dried Grated Lemon Peel

4 t Dill Or Dill Seed   

2 t Salt  

8 t Instant Chicken Bouillon

To Use:

Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Great with Fish or chicken.

MYO: Veggie Burgers (mix)

¬Ĺ c Dry garbanzo beans¬†

¬Ĺ c Dry soybeans¬†

¬Ĺ c Dry lentils

¬Ĺ c Yellow split peas¬†

¬Ĺ c Instant brown rice¬†

¬Ĺ c Rolled oats¬†

1. pkg Dry soup mix or Salad dressing mix (from your mixes)

¬ľ c Bread crumbs

¬ľ c Cornmeal

1 ¬Ĺ ts Baking soda

Grind all ingredients together in blender or food processor.

To Use: Mix 1 c. Veggie Burger Mix, 2/3 c. Liquid (Broth/ BBQ Sauce/ Seasoned Blend/ water/ Wine etc.)

Mix well, set aside for 12-15 minutes. Shape into burgers and cook on stove or grill.

Apple Almond Rice

Mix 4 cups uncooked rice 

1-1/3 cups slivered almonds,

1-1/3 cups chopped dried apples 

1/4 cup parsley flakes 

1/4 cup chicken bouillon granules

Combine all ingredients in large bowl; mix well. Place 1-3/4 cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes.

Preparation instructions: Combine 1 rice mix,

1 cup water,

1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 servings. 

Alfredo Noodles Mix

1 c. instant nonfat dry milk 

2 t. grated romano or parmesan cheese‚Ä®

1/3 c. dried minced onion 

1 t. garlic powder 

1/2 tsp. salt  

1/2 tsp. white pepper ‚Ä®

Measure all ingredients into a large ziploc bag, seal and shake to combine.

To use, combine 1/4 cup Noodles.  Mix with 2 tablespoons melted 
butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the 
Parmesan cheese for a different taste.

Friendship Scone Mix in a Jar 

1 3/4 c. all-purpose flour 

1 Tb. baking powder

1/2 ts. Salt 

1 c. quick-cooking oats Рuncooked 

1/2 c. chopped walnuts

1/3 c. mini semi-sweet chocolate chips  

dehydrated butter equal to ¬Ĺ cup reconstituted 1 Tbs powder milk¬†¬† dehydrated egg equal to one‚Ä®‚Ä®

Attach Tag:‚Ä®1 Jar Scone Mix,‚Ä®cold Water to soft dough texture.‚Ä® SCONES:¬† ‚Ä®Preheat oven to 375¬į. ‚Ä®Dump scone mix and margarine into a bowl, mixing well. In a separate bowl beat the remaining ingredients until well combined and then pour into the scone/butter mixture. Stir with a fork until mix forms a ball then knead the dough. On a floured surface roll the dough into an 8″ circle. Cut dough into wedges (8) & place on grease cookie sheet 1 1/2″ apart. Bake 9-11 minutes, (should be light golden brown).

 Friendship Soup Mix- Penny Dewey

1/2 cup of dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup of dried minced onion

2 teaspoons Italian dressing

1/2 cup uncooked long grain rice

1/2 cup alphabet macaroni or other small macaroni


1 pound ground beef

3 quarts of water

1 can (28) ounces diced tomatoes, undrained.

In a 1-1/2 pint jar, layer the first eight ingredients in the order listed above. Seal tightly YIELD: 1 batch.

To prepare soup:

Carefully remove macaroni from top of jar and set aside. Brown beef; drain. Add the water, tomatoes, and soup mix; bring to boil. Reduce heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender. YIELD: 16 servings (4 quarts) per batch.





Whole Wheat Flour Tortillas

  • 2 c. wheat Flour ¬† ¬† ¬† ¬†¬†
  • 1 1/2 tsp. salt
  • 2 tsp. Baking powder ¬†¬†
  • 1 TBLS. Shortening

Mix well with fork, breaking up shortening. Add approx. 3/4 c. very hot water a little at a time, until mixture looks like a dough.  On floured surface roll out thin tortillas. Cook on hot griddle about a 1min. each side.

Place spoonful of bean mixture on center of each tortilla. Optional-sprinkle with onion and cheese. Fold opposite sides of tortillas on top twice forming square packets.  Place fold sides down on non-stick pan.  Cook over low heat 3 to 5 min. on each side until heated through and tortilla is crispy. Top with sour cream, salsa, lettuce  or whatever you like. Also great as a dip.

Recipe via Meg Erekson

Guadalupe’s Tortilla’s

  • 8 cups flour
  • 2 tsp. salt
  • 1 tea. Baking powder

Mix together with hands. Add 1 ¬Ĺ c. shortening (can use less, but won’t be as soft)

  • Add 3 cups luke warm water.

Mix all ingredients in a large bowl. Knead until pliable. Pinch off pieces about 2 inches in diameter and roll out o 6″-8″ round tortillas. Cook in a dry cast iron skillet or on a griddle. Cook on each side until the bubbles that form are browned. (about¬† 2 minutes total. Only turn 3 times. Makes about 30.¬† You can freeze tortilla’s if you put a napkin in between each.

Recipe via Guadalupe