Vegetable Cheese Sauce-Magic Mix Food Storage Recipes
Don’t get me wrong. I literally LOVE broccoli and cauliflower (and I realize that by admitting that some of you may be questioning my taste in food). However, my husband, like a lot of people, doesn’t like broccoli or cauliflower either (and was also disappointed when I craved raw broccoli with our first baby instead of ice cream or cookies) and so every once in awhile I will make him that classic cheese sauce to put on his vegetables. I love it because it is SO easy to do with Magic Mix since since it’s basically a white sauce with cheese!
Vegetable Cheese Sauce
(makes about 1 cup)
1 C. water
1/2 C. magic mix (this is less than you would use for a thick sauce, because I like mine thinner-if you like yours thicker than use the full 2/3 C. magic mix like it calls for in the original “Magic Mix White Sauce” recipe)
1/4 C. cheddar cheese, shredded
Combine water and magic mix in a pot over medium high heat. Stir constantly with whisk until it bubbles and thickens. (If you’re worried at this point that the sauce is too runny, don’t make a final judgement until the cheese is added as that will also thicken the sauce.) Stir in shredded cheese until melted in sauce. Serve warm over vegetables. Store leftovers in the fridge for up to a week. Perfect for kids or husbands! 
Easy Chicken Cordon Bleu: Magic Mix Food Storage Recipe
I found this recipe from one of my favorite people in my ward cookbook. Don’t you just love ward cookbooks?! They are so condensed with wonderful tried and true recipes. I, personally, love Chicken Cordon Bleu (calories aside…so sorry if this is tempting your New Year’s diet but I just couldn’t resist) but it can be really time consuming and intimidating to make! So you can guess how happy I was to make this in no time at all and have it taste just the same! Plus, you can make exactly 1 1/2 cans of Condensed chicken soup from magic mix, with out any waste while using your food storage, so easy! I even made this for some friends and they couldn’t stop raving about how wonderful it tasted.
Easy Chicken Cordon Bleu
8 boneless chicken breasts
8 thin slices of ham
8 thin slices Swiss cheese
1 1/2 cans cream of chicken soup (1 1/2 C. Magic Mix, 1 1/8 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken), 1 1/2 t. Dry Parsley, Dash of Onion Salt-Bring together over high heat, stirring constantly until thick)
1/2 c. water
1 box Stove Top for Chicken Stuffing
Layer chicken, cheese, and ham in a baking dish. Mix soup with water and pour over chicken. Melt 1 cube of butter in saucepan. Add stove top stuffing with seasoning. Sprinkle over top. Bake covered at 350 for 45 minutes. Uncover and bake 15 minutes longer.
Noodle Making: Advanced Food Storage Recipes
Well ring in the new year with a challenge! I’m starting a new series with “advanced” or as I like to think of it as “next step” food storage. In this post, I’ll cover pasta making. It’s actually quite fun, tasty, and exciting to experiment with noodle making (think of the possibilities-spinach noodles, tomato noodles, etc.) Not to mention you can add wheat flour to them for a fraction of what you’ll pay in the store for “whole grain pasta,” be rotating through your food storage, and becoming more self reliant. But, the best part is, kids LOVE to help! I did this video at my parent’s house and my nieces and nephews (though not in the video) were fighting over who got to roll the next noodles. So give it a try, you’ll be pleasantly surprised-and using more of that food storage of yours!
Pasta Making: Part One (making the dough)
Pasta Making: Part Two (rolling and cooking with the dough)
Basic Pasta Making Recipe
1 egg (2 T. dry egg powder + 2 T. water)
2 T. milk (scant 1/2 t. dry milk powder + 2 T. water)
1/2 c. white wheat flour
1/2 c. all-purpose flour
Stir ingredients together in bowl. Using hands, knead dough until a hard ball of dough forms. (If dough is too dry slowly add water in SMALL amounts-a couple drops at a time.) Allow dough to rest, covered with a damp paper towel for 10 minutes. Roll in pasta maker according to pasta maker directions.
Fanatic Friday Contestant-Rice Pudding w/ Apples & Cinnamon: Food Storage Recipes
What a fun twist on rice pudding and maybe something different for those that don’t like pumpkin pie. Personally, rice pudding is one of my favorite desserts! Thanks, Robin for sending this in!
Rice Pudding with Apples and Cinnamon
Serves 4
I make this in my pressure cooker – it is easy, fast and yummy.
1 T. butter
1/4 cup long grain rice *
2 cups milk *
1 cup water
1/3 cup sugar
1/2 tsp. salt
1 egg *
1/4 cup evaporated milk *
1/2 tsp. vanilla
Cinnamon
Melt the butter, add rice and stir to coat with butter. Stir in your water (3 cups) and dry milk (6 T. for non instant, 2/3 cup for instant) add sugar and salt. Close lid and bring to pressure, cook 12 minutes at pressure. Remove from heat, allow pressure to come down on it’s own.
In a small bowl, mix together your egg (you can use your powdered eggs) and the evaporated milk (you can make your own) and vanilla. Stir a little of the hot liquid from you cooker into the egg mix (tempering the eggs), then add to the rice mixture.
Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding begins to bubble. Remove immediately from heat. Cool 10 min. stirring occasionally. Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon or you can top with a spoon (or two) of the Apple Cranberry Cinnamon Topping below.
Apple Cranberry Cinnamon Topping:
3 – 4 Apples * (Equivalent of 3 – 4 apples set to hydrate) peeled, chopped
1/4 cup Dried Cranberries *
2 T. sugar (or to taste)
1/2 tsp. cinnamon
dash cloves
water, about half way up apples
Cook apples and cranberries until tender. Mix 1 rounded teaspoon corn starch* with a little cold water and add to cooked apples; continue to cook until thickened (2 minutes) stir in cinnamon and cloves.
* Food Storage Item
Although I have used the (*) for food storage items all of these items would be in your food storage but the fresh butter
