Food Storage Recipes

I have only gotten two, that right, 2 recipes from last Wednesday's RS activity. So if you want to add any more, please email me at jennifer dot childers at gmail dot com and I will post them. In the mean time, enjoy these recipes.

Salsa Chicken and Black Bean Soup
by Holly Y.

8 c. water
2 T. chicken bouillon
2 chicken breasts
1 c. salsa

Put above ingredients in crockpot on high for 3 hrs.

Shred chicken, then add:
1 tsp cumin, chili powder, dried oregano
1/2 tsp garlic powder
2 cans black beans (rinsed)
1 can corn (drained)

Cook on low for 1 hr.  (If you could it longer the herbs become bland.)  Serve with cheese and crushed tortilla chips.


Tasty Breadsticks
by Kristie L.

1 T yeast
1 1/2 c. warm water
2 T granulated sugar
1/2 t. salt
3 c. flour (or use 1/2 whole wheat flour)
1/2 c. butter
onion salt
garlic salt
Italian seasoning
Parmesan cheese


Dissolve yeast in warm water, then add sugar, salt, and flour.  Mix well.  Let dough rise for 10 minutes.  Melt 1/2 c. (1 stick) of butter and spread 1/2 of the butter on a cooking sheet.  Roll out the dough onto the butter-greased sheet.  Spread on the remaining butter on top.  Sprinkle onion salt, garlic salt, Italian seasoning, and Parmesan cheese on top*.  Cut into bread sticks with a pizza cutter.  Let rise for another 15 minutes.  Bake at 375 for 20 minutes.


* I use the recipe found out Our Best Bites for the topping, found here.  I always have some in the fridge.
Also, I used 1/2 white wheat flour at the activity and I will definitely be making it that way again or with even more wheat flour!