We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.
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fruit cobbler[/caption]
Fruit Cobbler
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mix 3 kinds of fruit with water[/caption]
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add sugar[/caption]
Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.
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put fruit mixture in bottom of cake pan[/caption]
Pour into a cake pan and let cool for a few minutes.
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mix cake batter[/caption]
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pour cake batter over fruit and bake[/caption]
Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.
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Chili[/caption]
Chili
7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans
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cook the beans[/caption]
[caption id="attachment_2778" align="alignleft" width="150"]
tomatoes and spices[/caption]
[caption id="attachment_2779" align="alignleft" width="150"]
add ground beef[/caption]
Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.
Contributed by Pam Higley
fruit cobbler[/caption]
Fruit Cobbler
[caption id="attachment_2770" align="alignleft" width="150"]
mix 3 kinds of fruit with water[/caption]
[caption id="attachment_2772" align="alignleft" width="150"]
add sugar[/caption]
Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.
[caption id="attachment_2774" align="alignleft" width="150"]
put fruit mixture in bottom of cake pan[/caption]
Pour into a cake pan and let cool for a few minutes.
[caption id="attachment_2773" align="alignleft" width="150"]
mix cake batter[/caption]
[caption id="attachment_2775" align="alignleft" width="150"]
pour cake batter over fruit and bake[/caption]
Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.
[caption id="attachment_2777" align="aligncenter" width="225"]
Chili[/caption]
Chili
7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans
[caption id="attachment_2776" align="alignleft" width="150"]
cook the beans[/caption]
[caption id="attachment_2778" align="alignleft" width="150"]
tomatoes and spices[/caption]
[caption id="attachment_2779" align="alignleft" width="150"]
add ground beef[/caption]
Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.
Contributed by Pam Higley