GRANNY'S KITCHEN: Creole Chicken and Grits

OK, the picture doesn't do this justice, but this was a hit with the family, and it can be a totally shelf stable recipe!

First, put 1/4 cup dehydrated onions, 1/3 cup dehydrated celery, and a handful of dehydrated bell peppers in a 2 cup measuring cup and fill to the top with boiling water. Let this soak while you make the roux for the meat. To be totally shelf stable, I would rehydrate freeze dried chicken chunks, here, too.. be sure and save the water from both the chicken and the veggies as you will need the liquid in your recipe. I used frozen chicken, but know the freeze dried would be just as yummy.

In a large pot, heat 1/4 cup oil. Then add 1/3 cup flour and stir to cook/brown for ten minutes or so. Keep stirring so it doesn't burn. I then added a couple cloves crushed garlic (for shelf stable, rehydrate garlic with the other veggies or use garlic powder). Drain the veggies, saving the liquid, and add to the roux.  Cook and stir until hot. Stir in a small (6 oz) can tomato paste. Stir in 2 cups reserved liquid (you may need to add more water) Add 1/2 Tablespoon homemade cajun seasoning (or your regular creole spice).  Splash in some worchestershire sauce  and lemon juice (about a teaspoon each). For shelf stable, omit the lemon juice or add about 1/2 teaspoon citric acid.  Put on a lid and cook until the chicken is done.

While this is cooking, make a pot of grits.  I used quick grits (I know, sorry, but I got them at a really good price and couldn't resist!!). I heated up 2 1/2 cups milk (for shelf stable, use reconstituted dry milk) with a teaspoon of salt. When it was hot, I added 1 1/2 cups quick grits.

When the chicken was done (maybe 20 minutes?), I spread the grits on a platter and topped with the creole chicken.  Hubby said it wasn't too spicy as he expected, and my daughter loved the grits in it.  I loved having Cajun food today even if we don't have Mardi Gras around here.

GRANNY'S KITCHEN: Easy Sweet Potatoes

I was in need of a quick side dish to go with hamburgers, but my cupboards were running a bit bare. I did have some canned sweet potatoes and thought I'd make a quick sweet potato pie.

I poured 2 of the cans directly into a round pan. The other can, I drained first then added it.  I put in a handful of sweetened coconut flakes and about 3/4 cup of brown sugar and stirred it altogether. If I had thought about it, I would have put in a bit of butter; and if I'd had any on hand, I would also have added  some chopped pecans.  I covered with a piece of wax paper and microwaved for 3 minutes.

I took the pan out and added the marshmallows (which were all sticky in the bag as they were left from a fall cookout, but they were going to be melted anyway!)..

Once the marshmallows were arranged, I popped back in the microwave for a couple 45 second intervals until the marshmallows were somewhat melted and gooey. It was like a special treat!

GRANNY'S KITCHEN: Peanut Butter/Oatmeal Cookies

I made these yummy cookies using mainly food storage items from a recipe I found online here. 
I doubled my recipe and put 1 cup peanut butter powder and 1/3 cup water in my mixer to get it reconstituted.  I also used powdered eggs, which are very handy to have around. It makes it OK to eat the dough without worrying about raw eggs (which I never did anyway-- after all, I love Egg Nog!)  I reconstituted these, but you can add the powdered eggs in with the flour and add the water separate. I am still trying to decide my favorite method: I haven't found a difference yet.  The peanut butter powder is a lot easier to mix than regular peanut butter. And being dried, it won't go rancid if I lose it in the back of the pantry!  These yummy cookies have peanut butter, oatmeal, and chocolate chips. They are scrumptious!

GRANDMOTHER'S KITCHEN: Easy Casserole with Progresso Soup

Here is a quick easy casserole. I cooked 1 1/2 cups rice (dry) and spread out in a casserole dish. I poured over 2 cans of  Progresso SouthWestern Style Chicken soup (I had a .50/2 coupon, which was doubled at Ramey's..). I didn't think it had enough meat to satisfy my crew, so I reconstituted some chicken TVP and put on top of the rice. I sprinkled some cheddar cheese over the top and popped in the microwave about 5 minutes until the cheese was melted and the soup was hot. Yummy!