Cheesier-than-Kraft Mac N Cheese

 The secret ingredient that makes it taste so cheesy is evaporated milk

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

2 Tbsp 2% milk 

6 Tbsp (¼ c. + 2Tbsp) evaporated milk

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4.5 min, stirring occasionally.  Remove from heat.  Drain in noodle strainer.

Add butter/margarine to empty pot.  Return macaroni to pot.  Stir until butter melts.  Add 2% milk and evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  Taste test. If too thick, add 2% milk until desired consistency. 

Serve immediately.

Cucumber Chickpea Salad

      by Kayleigh Evans

Salad dressing:

1/2 cup seasoned rice vinegar, or white vinegar

1.5-2 tablespoons natural cane sugar, to taste

1/2 teaspoon fine grain sea salt

Salad:

2 medium field cucumbers, seeded and chopped

1 red pepper, diced

1 cup red or white onion, diced

1/4 cup cilantro, roughly chopped

1 can 15 oz. chickpeas (garbanzo beans), drained and rinsed

1/4 cup chopped roasted peanuts, for garnish (optional)

1. Whisk dressing ingredients together in a small bowl or mason jar. Adjust to taste. Feel free to add more sweetener if you prefer. Set aside.

2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.

3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Add chickpeas. Pour in the dressing and toss to combine.  Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.

4. Portion into bowls and top with peanuts. Serve immediately.

Beef Barley Lentil Soup

1/4 lb. ground beef, sautéed (optional)

1 onion chopped, or 1/4 cup dehydrated onion

3 q. water

1/2 c. barley, dry

2 c. brown lentils, dry

2 stalks celery, finely diced

3 carrots, finely diced

3 T. beef bullion

salt and pepper to taste

Sauté ground beef and onion in a large Dutch oven pot. Add remaining ingredients.  Simmer til veggies and grains are done, about 30-40 min

Crockpot Version: Cover, Cook on High for 3-4 hours.  

Oven Version: Bake in 250 degree oven, Cover tight w/ tin foil, for 3-4 hours. 

The Crockpot and Oven versions of the recipe make a good Sunday lunch.

It's hot & ready-to-eat when church is over.

Whole Wheat Oatmeal Pancake MIX

Speed up a breakfast of pancakes by making a MIX 
ahead of time!

The combination of wheat flour and oatmeal is nothing but whole grain goodness.

Adding cooked oatmeal increases moisture.

 

#1. To make the MIX:

     Stores for 6+ months.

8 c. whole wheat flour

1  c. dry powdered milk

½ c. sugar

¼ c. baking powder

2 t. salt

In a large mixing bowl, combine all

ingredients.  Transfer to a #10 can (above)

or another airtight container.  

 

#2. To make pancakes:

     Use a medium mixing bowl.

2   eggs, beaten

¼  c.  oil

2+ c. water

1  c. cooked oatmeal, or other cooked hot cereal
2 ½ c. whole wheat pancake MIX

With a wire whisk, combine

ingredients in order, first to last. 

Cook on a hot griddle med heat.