Okay, this next tradition comes from my husband’s side of the family. It’s important to incorporate traditions from both sides of the family since both are equally important! My mother-in-law always makes chili and corn bread on Saturday to eat inbetween Saturday Afternoon session and Priesthood session. It simmers all day and you can smell it all through out the house. Not to mention it’s easy and doesn’t take much time to throw together with the short amount of time the men have before their next meeting (and the time you have to go to Ladies Night at Deseret Book).

This chili I made during April Conference and it was DELICIOUS and a great twist on an old classic. I love the green chilis and southwestern flavor and the fact that it’s done in a slow cooker! Make sure you serve it with some great corn bread. I’ve included my Mother-in-law’s famous recipe below…

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.

½ c. butter/margarine
1 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 cornmeal
1 c. flour (half and half or all-purpose)
2/3 c. sugar
2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)
½ tsp. soda
½ 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.

My extremely talented cousin, Faith, gave this goodie bag out to the girls she visit teaches last April and while it’s not exactly food storage, I couldn’t pass up sharing it with all of you! It is so clever and can be done quickly and cheaply (just visit your local Dollar Tree, my favorite dollar store! . All it takes is a bag of microwave popcorn, lotion, Extra gum, and little Notepad. It’s perfect for kids away at school, visiting teachees or teachers, home teaching families and/or friends. To make it even easier for you, I’ve designed up the notecards so all you need to do is print and sign your name…well and get the stuff. Have fun spreading the General Conference Cheer!

Link for the General Conference Kit postcard: (There are four to a page)

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME) 

In a large glass, plastic or ceramic bowl, combine:
2 c. white flour (we don’t use whole wheat flour, but feel free to try it out!)
1 c. milk (3 T. Powdered Milk + 1 C. Water)
1 c. plain yogurt (not vanilla) with active cultures (Dannon’s regular yogurt has active cultures; read the labels on other brands—if it’s not mentioned, it’s not in there)*

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles

Turn on your waffle iron, then stir down the starter and add:
2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)
2 tablespoons sugar
1 teaspoon salt
¼ c. vegetable oil

Mix until completely smooth. When the waffle iron is ready, add:
1 teaspoon baking soda

Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!

BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.

*OR 1 tablespoon dry active yeast. If you use yeast, you’ll need to start 24 hours ahead of time.

Spaghetti has always been my favorite meal and what I grew up asking for on my birthday. I was so shocked to find out how EASY and DELICIOUS home made spaghetti sauce can be. My favorite part is that it can be made entirely from your canned three month supply (assuming you go meatless) or you can add meat too. Also, did you know it’s something you can do in a slow cooker and have it simmering all day (and smelling good all day)? Sauces always taste better the longer they can simmer. It’s fast, easy, and delicious…not to mention you can use some of those cannery noodles.

Spaghetti Sauce 

2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper

Saucepan on the Stove Directions:
Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.

Serving with:
1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad

Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!