Wild Rice with Craisins and Pine Nuts (by Rachael Howell)

This is really simple, but very pretty and great with ham or chicken dishes.

1 c. wild rice
2 1/2 c. chicken broth
1 T. olive oil
1/4 c. craisins
1/4 c. pine nuts

Combine the rice, broth and olive oil. Bring to boil, then lower to simmer and cover. Let cook on low til broth absorbed, about 30 minutes. Stir in craisins and pine nuts. Serves 4-6.

Melt in Your Mouth Sugar Cookies- By Maria Nelson

Ingredients:
1& 1/2 C. Powdered Sugar
1 C. Margarine or butter, softened
1 Egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 & 1/2 C. all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated Sugar (optional-frosting is better)


Directions:
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover dough and refrigerate at least 3 hours.
Heat oven to 375 degrees. Lightly grease cookie sheet. Divide dough into halves. Roll each half to about 3/16 inch thick on lightly floured board.
Cut into desired shapes with 2 to2&1/2 inch cookie cutters. If desired, sprinkle with granulated sugar. Place on cookie sheet. Bake until edges are very light brown, 6-8 minutes. Makes about 5 dozen.
Frost with a buttercream frosting (store bought or homemade) Decorate with candies if desired.

Coconut Chicken by Sarah Carlston

7-8 Chicken tenders, thawed
1 red onion chopped
butter
Enough cooked rice for family
1 can of coconut milk (do not use light milk or fat free, you want the cream from the coconut)
Mild curry powder, salt, garlic powder

Cook thawed chicken tenders in butter and chopped onions (you can do oil) I am a butter fan.
When cooked, cut up chicken tenders into bite size pieces and pour coconut milk over chicken. Add salt, garlic powder and curry to taste.

Serve over rice and with a salad

Ladd and I love this, but my kids dont care for it :)

Baked Shells with Winter Squash

I made this for dinner the other night, and it was unique and delicious!

Butter for the dish
4 Tbsp. olive oil
2 onions, halved and thinly sliced
salt and pepper
2 tsp. chopped fresh rosemary ( I used 1 tsp. dried)
1 lb. small pasta shells (not jumbo and not the tiny ones)
1 box (12 oz.) squash puree, thawed
1 cup grated Parmesan
3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

1. Preheat oven to 400. Butter a 9x13inch baking pan. Heat 3 Tbsp of the oil in a large skillet over med-low heat. Add the onions; season with salt and pepper. Cover;cook until the onions are soft and release their liquid, about 15 minutes. Uncover;raise the heat to medium. Cook, stirring, until the onions are browned, 20-25 minutes. Stir in 1/2 of the rosemary.

2. Meanwhile, cook the pasta for 2 minutes less than the package instructions. Drain, reserving
1 1/2 cups of the cooking water. Return pasta to the pot.

3. Stir squash and pasta water into the onions; simmer for 2 minutes. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta. Transfer to the prepared baking dish.

4. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10-15 minutes.

Meals & Storage Amounts for 3 Month Supply

Total Number of Meals you want to store:

90 (Dinners for 3 months):
6 different Meals-- Store enough food to make each meal 15 times
10 different Meals-- Store enough food to make each meal 9 times
15 different Meals --Store enough food to make each meal 6 times
18 different Meals --Store enough food to make each meal 5 times

* To rotate your three months supply make a Pantry Meal 2 times a week and you will completely rotate you supply in 45 weeks

180 (Dinners & Lunch):
6 different Meals-- Store enough food to make each meal 30 times
10 different Meals-- Store enough food to make each meal 18 times
15 different Meals-- Store enough food to make each meal 12 times
18 different Meals-- Store enough food to make each meal 10 times

* To rotate your three months supply, make a Pantry Meal 2 times for dinner and 2 times for lunch each week and you will rotate your supply in 45 weeks.

Pizza - from Rachael Howell

We have this every Friday night for "Family Fun Night!"

PIZZA DOUGH:
Combine in kitchenaid:
1 c. hot water
2 T. milk
1 T. olive oil
1 T. shortening
1 1/4 tsp. salt
2 tsp. sugar
1 1/2 tsp. yeast

Then add:
3 c. flour (+1 T. semolina flour if you happen to have it)

Knead 5 minutes in mixer (or by hand 10 minutes?). Cover and let rise 45 minutes. Punch down and let rest 15 minutes. Now you are ready to top and bake at 400 or 415 for about 15 minutes or so. Or make breadsticks, dip in butter, twist and place on cookie sheet. Top with parmesan, garlic powder, etc... and bake at 415 for 12 minutes. You can also put dough in a well oiled plastic bag in the fridge either before or after rising for use within 2 days. Often, I make the dough before church, skip the rising and put it in the fridge. By the time we're home, the dough is ready to be made into breadsticks.

PIZZA SAUCE:
2 T. olive oil
1 medium onion, diced

Cook over medium heat til the onions are tender.

Add:
3 cloves garlic, minced
2 (15 oz.) cans petite diced tomatoes
1 can tomato paste
1 T. basil
1 T. oregano
1 bay leaf
1 T. salt
1/2 tsp. pepper
1 T. honey

Let simmer 30 minutes uncovered. Makes enough for 3-4 pizzas, freezes great.

Chicken Broccoli Chowder by Maria Nelson

2 cups carrot slices
2 cups water
1 1/2 cups chopped chicken
1 (10 3/4 oz) can condensed chicken broth
1 (10 oz) package frozen chopped broccoli (or 2-3 cups fresh)
1/2 cup chopped onion
1 teaspoon salt
1/2 cup ground oat flour (1/2 cup oats in blender)
2 cups milk
1 1/2 cups cubed natural swiss cheese (or cheddar)

Combine carrot, water, chicken, broth broccoli, onion, and salt in 4 qt saucepan or dutch oven. Bring to a boil over medium-high heat; reduce heat. Cover; simmer about 10 min. Bring to a full rolling boil gradually add oat flour, stirring constantly; stir in milk. Simmer, stirring occasionally about 10 min. Remove from heat; stir in cheese. Cover; let stand 3-5 min before serving.

Makes about four 1 1/2 cup servings.

Variation: Sub ham for chicken and 1 (10 oz) package frozen chopped spinach for broccoli; omit salt.

Note: Additional milk may be added if soup becomes thick on standing. I use the ingredients highlighted in blue and it is a family favorite!