Beans and Corn Bread

Southwestern White Chili
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread
½ c. butter/margarine1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)1 c. yellow cornmeal1 c. flour (half and half or all-purpose)2/3 c. sugar2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)½ tsp. soda½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.

Soup for Dinner

Minestrone Soup (makes lots!)
1 can green beans
1 can corn
1 can garbanzo beans
1 can kidney beans
1 small pkg macaroni
1 lb hamburger, cooked & drained
handful of chopped carrots (optional)
1 quart water
1 Tbsp dried parsley
1 tsp beef bouillon
1/2 tsp basil
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
Combine ingredients in large soup pan and cook until macaroni and carrots are done.

The Crockpot is your Best Friend

If you have no time to cook, but you'd like dinner to be ready the moment you walk in the door, the crockpot is your best friend! The crockpot is wonderfully well-suited to preparing whole grains and legumes that require long, slow cooking. It's perfect for dishes like soups and stews, too. These taste great on a cool autumn afternoon! Here are some easy make-ahead meals for the crockpot that you can prepare the night before, let cook on low all day, and have ready for dinner the minute you walk in the door. Notice that all of these recipes follow a common pattern: the night before, you start the ingredient(s) that require long cooking (like beans or tough stew meat). Before you go to bed, you add the other ingredients and turn the crockpot to low. Your dinner cooks all night and the next day, and is ready when you are. Once you understand this pattern, you can adapt similar recipes to the basic method, making it easy to fix dinner ahead, with only minimal effort.
Baked Beans with Ham. About 6 or 7 pm the night before, put ingredients 1 C dry white beans and 3 C water in crockpot and turn to high. Before you go to bed, drain the beans, set to low, and add 3/4 C catsup, 1/4 C molasses, and 1 tsp dry mustard. In the morning, check and add water if necessary. Let cook on low all day.
Chili. About 6 or 7 pm the night before, put ingredients 1 C dry pinto or kidney beans and 3 C water in crockpot and turn to high. Before you go to bed, drain the beans, set to low, and add 1 large can stewed tomatoes, 1 lb cooked, crumbled hamburger, and chili powder, cumin, and garlic to taste.
Beef Barley Stew. The night before you want to serve the stew, put 1-2 lbs stew meat,1 can mixed vegetables,1/3 C dry barley, beef bouillon to taste, and 1 quart water in the crockpot on low. In the morning, add 1/2 T cornstarch that's been mixed with a little water. Let cook on low all day.

Sooooo Handy! and Healthy toooo!

Convenience Cooking with Wheat Berries
To make using wheat berries convenient, cook a big batch all at once, then freeze so you have the wheat on hand when you need it. The easiest way to cook a batch is to use the crockpot; put the wheat and water in before you go to bed (one cup dry wheat plus 3 cups water yields 2 cups of cooked wheat berries -- for a big batch, try 3 C wheat plus 9 C water), and it'll be ready in the morning. Drain and freeze small amounts (try 1 or 2 cups) in freezer bags. Then, whenever you cook with hamburger, pop a bag of wheat berries in the microwave, thaw (it only takes a minute or so), and stir the wheat into whatever you're making.

Whole Wheat - in Italian Food? Yes, and in Mexican and Chinese too!
Cooked wheat berries provide an excellent way to extend cooked, crumbled hamburger in almost any dish. Use about 1 C of wheat berries to 2 C of hamburger. You can't tell a difference in taste, but you can in cost (a cup of wheat berries costs only a few cents) and in fat (the wheat berries are virtually fat-free). You can slip in wheat berries anywhere you use cooked, crumbled hamburger: lasagna, spaghetti, sloppy joes, tacos, enchiladas, chili, beef and broccoli, sweet and sour, and on and on.
If your family won't eat a dish if they can see the wheat, try these tricks:
Crack the wheat before you cook it. It will cook faster, and "blend in" better.
Use the cracked wheat in dishes where it's "mixed up" with other ingredients (as in lasagna and enchiladas, for example).

Fantastic Soup Recipe From Magic Mix

Cheesy Baked Potato and Broccoli Soup
1 C. Magic Mix
1 1/2 C. Water
3/4 C. Sour Cream
2-3 Baked Potatoes (you can also just use microwaved potatoes)
1 1/2 C. Shredded Cheddar Cheese
1 1/2 -2 C. Chopped Broccoli
Salt & Pepper to Taste
Garnish with Bacon bits and green onions or chives, if desired

Mix magic mix and water over medium heat, stirring constantly until it begins to boil and thicken. Add in remaining ingredients. Garnish with bacon bits and or green onions.**Shopping tip** To save money on bacon in any recipe calling for bacon bits…don’t purchase the full strips of bacon. Grocery stores usually sell bits and pieces of bacon left over from the strips at a discounted price…plus they are all ready smaller pieces. Now, that is saving you time and money!

Fantastic Dish (made easy with Magic Mix)

Chicken & Rice
4 Chicken Breasts (or 3 cans Chicken)
2 cans of cream of mushroom or chicken soup (you could of course make your own click on the names of the soup to learn more!)
1 can cut green beans
1 C shredded cheese
1 C water
3 C Un-Cooked Rice (I used brown)
Season salt and olive oil

Brown chicken in olive oil. While that is cooking, combine rice, soup, green beans, and water in either corningware dish or 13×9 pan. Sprinkle 3/4 cheese on top. Either cut up chicken or leave as whole breasts and add to top. Sprinkle with remaining cheese. Bake, covered 350 for 30-40 min

Cream of Chicken Condensed Soup
1 C. Magic Mix

3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)

1 t. Dry ParsleyDash of Onion Salt
Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Condensed Cream of Mushroom Soup

1 C. Magic Mix

1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)

1/4 C. WaterDash of Onion Salt

1-2 drops Kitchen Bouqet,optional

Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

Baked Brown Rice

1 ½ c brown rice
2 ½ c water
1 T butter
1 t salt
8 “ sq bak dish
put rice, butter, and salt in dish
bring water to boil and pour over rice.
Cover with foil
Bake 1 hour @ 375.
this is the recipe my daughter sent me. However, I do things 'my way'. I now put rice, butter, salt in any baking dish. Add boiling water. Put a baking dish lid or foil on top and bake.
I really like baking my rice. I think it just tastes better.
Bev.