December Specials

There are some great products on Sale during the month of December!  The Green Bell  Peppers are great to have on hand when you're cooking.  The Cornmeal makes amazing Cornbread.  The Beef and Chicken Bouillon are great to have in your pantry.  If you'd like to order any of these great products contact me by December 31st. 

If you'd like to attend this months filming of THRIVE Live on Tuesday, December 4th at 4:45 pm, you can RSVP here.  You'll be able to try all of the Christmas recipes that Chef Todd will be featuring.   You can also watch THRIVE Live here on Tuesday, December 11th at 7:00 pm.

 

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Black Friday Sale!

If you've wanted to try THRIVE Food from Shelf Reliance, now is the time. All THRIVE foods will be on sale, up to 50% off, and there will be fantastic deals on Food Rotation Systems and emergency supplies as well, so you can stock your Home Store at the lowest prices of the year!  

You can pre-order now, by calling me at 801-382-9917 

or emailing me at realfoodstorage.shelfreliance@gmail.com 

or you can order online at http://www.realfoodstorage.shelfreliance.com/foodstorage  starting November 23rd. The sale starts on November 23rd and goes until November 26th, while supplies last. 

Contact me for a complete list of sale items.

Quinoa Patties

So after hearing about how great and healthy Quinoa is supposed to be, I figured I'd better give it a try.  I saw this recipe on Mel's Kitchen Cafe and knew it would be a winner at my house.  And I was right, my kids couldn't get enough of these.  But before I made these I had to learn how to cook Quinoa.  Here is what I learned:

• 1 cup dry quinoa yields about 3 cups cooked quinoa.
•  To cook 1 cup quinoa, you need about 2 cups liquid.
• Quinoa is naturally bitter, but the bitterness can be removed by rinsing in a mesh strainer for about 2 minutes.
•  You can cook your quinoa in vegetable or chicken broth.   You can also add about 1/4 teaspoon salt to each cup dried quinoa when cooking to add more flavor. 

So now that I knew about quinoa I was ready to try this recipe.

• a little less than 1 C. THRIVE Quinoa
• 2 C. Water
• 2 tsp. THRIVE Chicken Bouillon
• 4 Eggs, slightly beaten
• 3/4 tsp. Salt
• 1/4 tsp. Pepper
• 1 Tbsp. dried Parsley or 1/4 C. fresh Parsley
• 1/2 C. grated Parmesan Cheese
• 2 cloves Garlic, minced
• 1 C Bread Crumbs
• 1 Tbsp. Extra-Virgin Olive Oil

Combine quinoa, water, and chicken bouillon in a pan.  Bring to boil, and simmer, uncovered, for 20 minutes, of until the liquid has been absorbed.  Cool the quinoa to room temperature.  

Once the quinoa has cooled, combine it with the eggs, salt, and pepper.  Stir in the parsley, Parmesan cheese, and garlic, then add the bread crumbs.  If it is too dry you can add 1-2 Tbsp. water.  If it is too wet, add more bread crumbs.

In a large, nonstick frying pan, heat the olive oil over medium heat.  As the oil is heating, take handfuls of the quinoa mixture and form it into patties, about 1 inch thick.  I ended up with 16 patties.  Once the oil is hot, place half the patties into the pan.  Cook for 5-7 minutes, or until browned.  Carefully turn the patties and cook for 5 more minutes until browned.  Remove from the frying pan and cook the remaining patties.  Serve warm or at room temperature.

Have you heard about our new products!

This month four new THRIVE foods were introduced:  Instant Brown Rice, Honey Crystals, Green Onions, and Asparagus.  I can't wait to try them.  Let me know if you interested in ordering these new products.

Chicken Rice Soup

Fall is one of my favorite times of the years because I get to start making soup as much as I want again.  Here is one of my all time favorites made easier with THRIVE!

• 2 cups diced chicken or THRIVE Chopped Chicken
• 3 cups hot water 
• 1 1/2 cups THRIVE Rice
• 1/2 cup THRIVE Carrots
• 3 1/2 cups water
• 1 cup THRIVE Chopped Onions (freeze dried)
• 1 1/2 cups THRIVE Celery
• 4 cups Water
• 1 cup Butter
• 1 cup THRIVE Flour
• 8 cups water
• 2 Tbsp. THRIVE Chicken Bouillon
• 2 cups Milk
• Salt and Pepper to taste

1. If you are using THRIVE Chopped Chicken, place the chicken in a bowl and add 3 cups hot water.  Stir and set aside.  
2. Cook rice according to directions
3. In a large pan combine carrots and 3 1/2 cups water.  Bring to a boil and simmer for 6 min.  Remove from heat and add the celery and onions and let sit.  
4. In a large pot, melt the butter and then blend in the flour.  Add 8 cups water, bouillon, and milk and stir still smooth.
5. Drain any excess water from the chicken and the vegetables and add to the soup.  Bring to a boil and simmer for 8-10 minutes, stirring occasionally.  Add salt and pepper to taste.

Apple Fritters

I love reading recipe blogs to get ideas of new things to make.  When I saw this recipe for Apple Fritters from Buns in My Oven, I knew I had to try it.  Apple Fritters are one of my favorite things, and these did not disappoint.  I also love Blueberry Fritters, so I had to try it with blueberries too.  I can't wait to try these with Raspberries.

• Oil
• 1 Cup THRIVE Apple Chips or THRIVE Blueberries
• 1 Cup Flour
• 2 tsp. Baking Powder
• 1/4 C. Sugar
• 1/4 tsp. Cinnamon
• 1/8 tsp Salt
• 1 Tbsp. THRIVE Whole Egg Powder
• 2 Tbsp. Water
• 1 tsp Lemon Juice
• 1/4 Cup Sugar
• 1 tsp. Cinnamon

Place 2-3 inches of oil in a deep skillet or pot.  Heat to 375 degrees over medium heat.  Place Apples or Blueberries in a small bowl and stir in a small amount of water to rehydrate the fruit and set aside.  Mix flour, baking powder, 1/4 C. sugar, 1/4 tsp. cinnamon, and salt.  Combine and egg powder and water and beat together.  Stir the eggs and the milk into the dry ingredients, mixing until the batter is smooth.  Drain any excess water from the fruit.  If you are using apples, stir lemon juice into the apples.  Combine the fruit with the batter.  When the oil is hot, drop spoonfuls of batter into the oil.  Fry for 2-3 minutes on each side, until golden brown.  Remove from the oil and place on a paper towel lined plate.  After a few minutes, toss the fritters in 1/4 C. sugar and 1 tsp. cinnamon. 

Baked Blueberry Pancakes

Baked Blueberry Pancakes have been one of my favorites for as long as I can remember.  I hope you enjoy this easy recipe.  And while your making these great pancakes you can make some yummy hash browns using THRIVE Potato Dices.

1 1/2 cups THRIVE Blueberries

1/2 cup Water

4 Tbsp. Butter

2 cups THRIVE 10 Grain Pancake Mix

1 1/2 cups water

Lemon Rind (optional)

Preheat oven to 350 degrees.  In a small bowl, reconstitute blueberries with 1/2 cup water.  Divide butter into 2 round cake pans and place in oven to melt.  Once butter is melted, remove the pans from the oven and spoon the blueberries into the pans.  Mix the pancake mix, 1 1/2 cups water, and lemon rind together.  Carefully pour or spoon the pancake batter in to the pans, so all the berries don't get pushed to the edges of the pan.  Bake for 11-13 min.  You can check the middle by sticking a toothpick in the middle to see if it comes out clean.  Remove from oven and run a knife around the edges to loosen.  Place a serving plate on top of the pan and then flip it over and remove the pan.  Cut into wedges and serve with Maple Syrup, or even better, with this Blueberry Syrup.

THRIVE Scrambled Eggs

If you haven't tried THRIVE's Scrambled Eggs, you'll want to give these a try.  They make a great addition to your home store.

• THRIVE Scrambled Egg Mix
• Water

Mix 2 parts Eggs to 3 parts Water.  I like to mix it in a blender for a few minutes to incorporate air into the eggs.  I would normally add milk to my scrambled eggs, but I've found that you don't need to with the Scrambled Egg Mix.  As you blend the eggs, spray a pan with cooking oil and heat over medium heat.  When the pan is warm add the eggs and scramble them.  Salt and pepper to taste and enjoy.

Blueberry Syrup

This is a great syrup that you can use on Pancakes, Waffles, French Toast, Ice Cream, Cheesecake, or anything else you want to smother in Blueberries.

• 2 1/2 Cups THRIVE Blueberries
• 3 Cups Water
• 1/2 Cup Orange Juice
• 3/4 Cup THRIVE Brown Sugar
• 1/2 tsp Almond Extract
• 1/8 tsp Cinnamon
• 1 1/2 Tbsp Corn Starch
• 1 1/2 Tbsp Water

Place the blueberries into a 2 quart microwave-safe bowl.  Stir in 3 cups water and let sit for 10 minutes.  Stir in the orange juice, brown sugar, almond extract, and cinnamon.  In a separate small bowl mix the cornstarch with 1 1/2 Tbps water.  Stir into the blueberry mixture until well mixed.  

Microwave the blueberry mixture for 8 minutes stirring occasionally.  Remove from the microwave and let cool on the counter for 30 minutes.  The syrup will thicken as it cools.  Cover and store in the fridge for up to a week. If it is to thick for your liking, add a little water to thin it out.

Makes approximately 3 cups.

Adapted from Monica's Microwave Blueberry Sauce

Sausage and Egg Casserole

I love breakfast, but my favorite time to eat breakfast food is at dinner time.  Here is one of my favorite Breakfast Casseroles that is so easy to make from your TRHIVE food.

• 1 1/2 Cups THRIVE Sausage Crumbles
• 1/2 Cup THRIVE Green Chili Peppers (optional)
• 7-9 Slices White Bread
• Butter
• 2 Cups grated Monetery Jack Cheese 
• or THRIVE Monterey Jack Cheese (rehydrated)
• 2 Cups grated Cheddar Cheese 
• or THRIVE Cheddar Cheese (rehydrated)
• 2 Cups Milk
• 3/4 Cups Water
• 6 Tbsp THRIVE Whole Egg Powder
• 1 tsp Kosher Salt
• 1 tsp Oregano
• 1/2 tsp Paprika
• 1/2 tsp Black Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Dry Mustard

In a small bowl add hot water to the Sausage Crumbles until they are covered.  Stir and set aside.  In another small bowl add hot water to the Green Chili Peppers and set aside.

Remove the crust from the bread and butter one side of each slice.  Place the bread, butter side down, in a 9x13 pan.  Make sure the bottom of the pan is covered with no big gaps.

Grate your cheese and sprinkle it over the top of the bread.  Drain any excess waster from the sausage and sprinkle it on top of the cheese.  Then drain any extra water from the green chili peppers and sprinkle on top of the casserole.

Place the milk, water, egg powder, salt, oregano, paprika, pepper, powder, and mustard in a blender and blend well.  Pour the egg mixture evenly over the casserole.  Cover well and place in the fridge overnight.

In the morning, preheat the over to 350 degrees.  Uncover your casserole and bake for 50-60 minutes.  Make sure the center of your casserole has set.  It will be puffy and the edges should be golden brown.  Remove from oven and let sit for 10 minutes.  The casserole will settle as it cools.  Cut into squares and serve.

Adapted from Overnight Sausage and Egg Casserole from one of my
favorite recipe blogs - http://www.ourbestbites.com/

10 Grain Waffles

If you like waffles, then you'll love the waffles that you can make using THRIVE's 10 Grain Pancake Mix!

• 2 1/4 Cups THRIVE 10 Grain Pancake Mix
• 2 Cups cold water
• 2 Tbsp. vegetable oil

Preheat waffle iron.  Mix the ingredients, making sure to not over mix. Spay preheated waffle iron with non-stick cooking spray.  Pour batter onto hot waffle iron.  Cook until golden brown.

Breakfast Food Specials

To celebrate the great breakfast deals this month I will be posting some of my favorite breakfast recipes using THRIVE.  I hope you enjoy!  Let me know if you want to purchase any of these great products in the July sale.

Brazilian Lemonade

• Homemade Sweetened Condensed Milk
• 2 Tbsp hot Water
• 1/4 Cup THRIVE Non-fat Powdered Milk
• 1/4 Cup Sugar
• 1 tsp. Butter

• 4 Limes
• 1 Cups Sugar
• 6 Cups cold Water - divided
• Ice

To make the Sweetened Condensed Milk, place water, non-fat powdered milk, sugar, and butter in your blender and mix well.  Pour into a bowl and set aside.

Wash the limes with soap and water very well, slice the ends off, and quarter them.  Place 2 of the limes, 1/2 Cup sugar, and 2 Cups water into your blender.  Blend for 20 seconds or 5 short pulses.  DON'T BLEND LONGER.  Put a mesh strainer over a pitcher and pour the blended mixture through the strainer into the pitcher.  With the strainer still over the pitcher, pour 1 cup of the water over the lime pieces to rinse any residual sugar and juice off.    Using a spoon,  press any remaining liquid into the pitcher.  Dump what's left in the strainer into the trash.  Repeat with the remaining limes, sugar, and water.  

Stir in the sweetened condensed milk.  Serve immediately over ice.

Sweetened Condensed Milk

Making your own Sweetened Condensed Milk is a great way to use the Powdered Milk you have in your food storage.  It will also help you save room on your shelve because you won't have to store Sweetened Condensed Milk anymore.  This recipe is equivalent to one 14 oz. can.  I love that if I have a recipe that calls for a few tablespoons I can cut this recipe down so I don't have any go to waste.

• 1/2 C. hot Water
• 1 C. THRIVE Non-fat Powdered Milk
• 1 C. Sugar
• 1 Tbsp. Butter

Place all the ingredients in a blender and mix well.  It can be stored in the fridge for a week or frozen for a few months.

Top Crust Chicken Pot Pie

One of my favorite things ever is Chicken Pot Pie.  The only problem is that it takes all day to prepare.  I took my favorite recipe and made it with THRIVE, and it turned out great!  And it took less than an hour to prepare.  

Crust

• 3 C. Flour
• 1 1/2 tsp. Salt
• 4 Egg Yolks
• 6 Tbsp. cold Water
• 1 1/3 C. cold Butter

Filling

• 4 Cups Water
• 1/3 C. THRIVE Carrot Dices
• 3/4 C. THRIVE Potato Chunks
• 1 1/2 C. THIRVE Peas
• 3/4 C. THRIVE Chopped Onions
• 1 C. THRIVE Celery
• 2 C. THRIVE Seasoned Chicken
• 3 C. hot Water
• 4 Tbsp. Butter
• 5 Tbsp. Flour
• 2 1/2 tsp. THRIVE Chicken Bouillon
• Water
• 2/3 C. Milk

Make the crust by mixing the flour and salt in a bowl.  Make a depression in the center of the flour and add the egg yolks and water.  Slice the butter into small pieces and add to the flour.  Cut the wet ingredients into the dry ingredients.  When the flour is moistened, use your hands to finish making the dough.  Roll into a ball and cover with plastic wrap.  Refrigerate for 1-2 hours to make it easier to roll out.

To make the filling boil 4 cups water.  Add the carrots and potatoes and boil for 10 minutes.  In another bowl, combine chicken and 3 C. hot water.  Let sit for 10 minutes.  Drain chicken, reserving the water for later.  When the carrots and the potatoes have boiled for 10 minutes, remove from heat and add the peas, onions, and celery.  Set aside for a few minutes, stirring occasionally. 

In a large pot, melt the butter over medium heat.  Add the flour and bouillon and whisk until smooth.  Add 2 3/4 cups of the reserved water (you may need to add more water to get to the 2 3/4 cups), and milk.  Continue to heat over high heat until the mixture comes to a boil, stirring continually.  Cook for an additional minute or so until thick, and then reduce the heat to low.  Add the chicken and vegetables and simmer the mixture over medium low heat for 4-5 minutes, stirring occasionally.  Salt and pepper to taste.  I like to make the filling in the morning, and refrigerate it until I'm ready to make dinner that night.

Preheat the oven to 425 degrees.  My kids like to have their own individual pot pies, so I usually make individual pies using ramekins or small oven safe bowls.  You can also use a pie pan.  You will have enough to make 2 large pies, or about 10 small pies.  I like to divide it in half and make one for dinner and save the rest for dinner the next day.  

Fill the dishes with the filling.  Roll out the dough on a floured surface.  Use a knife to cut a circle about 1 inch larger then the dish you a using.  Place the crust on top of the dish.  Fold the edge of the dough over the edge of each dish and press firmly to create a seal.  Brush the top of the pie with a beaten egg.

Bake the pies on a cookie sheet for 30-40 minutes or until the top crust is light brown.

Spinach Artichoke Dip

This recipe comes from Heather Lorimer at Cooking With My Food Storage.  Heather has lots of great recipes to help you learn to use your food storage! 

• 1 C. THRIVE Chopped Spinach
• 1 C. hot Water
• 2/3 C. THRIVE Sour Cream Powder
• 1/4 C. hot Water
• 8 oz. Cream Cheese, softened
• 1/4 tsp. Salt
• 2 tsp. minced Garlic
• 1 C. Marinated Artichoke Hearts, drained and coarsley chopped 
• 1/3 C. fresh grated Parmesan Cheese, plus more for top if desired

Preheat oven to 400 degrees.  Mix spinach with 1 C. hot water and let sit for 1-3 minutes, then drain water.

In a medium bowl combine the sour cream powder with 1/4 C. hot water and mix well.  Add the cream cheese and salt.  Beat till smooth with a hand mixer.  

Fold in the drained spinach, garlic, artichokes, and Parmesan cheese. 

Spread into a small baking dish.  Bake for 35-40 minutes, or until the top is slightly browned.  During the last 5 minutes of baking, sprinkle additional grated Parmesan cheese over the top if desired.

Serve with chips, crackers, or bread.

Chicken Enchiladas

Here is another great recipe that was inspired by one of my favorite recipe blogs  - Mels Kitchen Cafe.  If you like enchiladas, you'll love these.

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 1 Tbsp. THRIVE Red and Green Bell Peppers
• 1/4 Cup hot Water
• 1 tsp. Oil
• 3 Cloves Garlic, minced
• 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• 3 tsp. Sugar
• 3 Cups Water
• 1/2 Cup THRIVE Tomato Powder
• 2 Cups shredded cooked Chicken or 2 Cups THRIVE Chopped Chicken
• Salt
• 1 Cup shredded Cheddar Cheese
• 1 C shredded Monterey Jack Cheese
• 10-12 Flour or Corn Tortillas

If you are using THRIVE Chicken add 1 3/4 cups hot water to the chicken and let sit for 10-15 minutes while you make the sauce.  Mix onions, peppers, and 1/4 cup hot water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add the garlic, chili powder, cumin, and sugar.  Cook for 1 more minute, stirring constantly.  Add 3 C. water, Tomato Powder, and shredded chicken or THRIVE Chicken.  Bring to a boil and simmer for 20 minutes.  

Now separate the sauce from the chicken by straining it, pressing any extra liquid out.  Set the chicken aside.  Pour the sauce back into the pan.  Salt to taste.  Heat the sauce until slightly thickened, about 5 minutes.   

Heat oven to 400 F.  Stir 1/2 cup cheddar cheese and 1/2 cup monterey jack cheese into chicken.  Salt to taste.  Spoon about 1/3 cup of the chicken evenly down the center of each tortilla.  Tightly roll the tortillas and lay seam-side down in a greased 9x13 inch pan.

Pour the sauce evenly over the top of the enchiladas and top with the remaining cheese.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes, or until the cheese browns.  Remove from the oven and let stand for 5-10 minutes before serving.

THRIVE Black Beans

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 2 Tbsp. THRIVE Red and Green Bell Peppers
• 1/2 C. hot water
• 1-2 Tbsp. Oil
• 3 Cloves Garlic, minced
• 1 tsp. Chili Powder
• 3/4 tsp. Coriander
• 1/2 tsp. Cumin
• 1-2 tsp. Salt
• 5 - 5 1/2 cups water
• 2 tsp. THRIVE Chicken Bouillon
• 2 Cups THRIVE Instant Black Beans

Mix onion, peppers, and 1/2 C. water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add garlic, chili powder, coriander, cumin, and salt.  Cook for 2 minutes, stirring constantly.  Add 5- 5 1/2 cups water, chicken bouillon, and black beans.  Bring to a boil.  Reduce to medium heat and simmer for 25-30 minutes.  After 20 minutes smash some of the beans with a spoon to help thicken the sauce.

Paprika Chicken Stroganoff

If you're like me, you're always looking for new recipes.  One of my favorite places to find recipes online is melskitchencafe.com.  If you haven't checked Mel's website out, you need to!  When I checked her website today I was excited to see that I had all the ingredients to make her newest recipe tonight.  And like everything else I've tried from her website, it was delicious.  So here is how I made Mel's Paprika Chicken Stroganoff using my THRIVE food.

• 1/2 C. THRIVE Freeze Dried Chopped Onions
• 1 C. THRIVE Mushrooms
• 1 C. warm water
• 1 lb. chicken breasts, cut into bite-size pieces
• 1 Tbsp. Paprika
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 2 Tbsp. Flour
• 2 Tbsp. Olive Oil plus more if needed
• 2 Cloves Garlic, minced
• 1 3/4 tsp. THRIVE Chicken Bouillon mixed with 1 3/4 C. water
• 2 Tbsp. THRIVE Tomato Powder mixed with 2 Tbsp. water
• 1 Bay Leaf
• 1/4 C. THRIVE Sour Cream Powder mixed with 2 Tbsp. water

Mix onions, mushrooms, and 1 C. warm water.  Set aside to reconstitute, stirring occasionally.

Mix paprika, salt, and pepper in a medium bowl.  Toss chicken in the mixture until it is coated.  Sprinkle flour on top and toss until coated.

Heat the olive oil in a large skillet over medium heat until hot.  Add the chicken in a single layer and cook until golden brown on each side, stirring occasionally, about 5 minutes.  It will cook more later, so don't worry about cooking it all the way through.  Take the chicken out of the pan and put it onto a plate.

Add another teaspoon of oil to the pan if you need.  Drain any excess water from mushrooms and onions, and put in pan.  Saute, stirring occasionally, until the onions and mushrooms are browned, about 5 minutes.  Add garlic and saute for 1 more minutes, making sure to not burn the garlic.

Pour in about 1/4 C. of the chicken broth and deglaze the pan by scraping up any bits from the bottom.  Stir in the tomato paste, whisking until combined.  Stir in the rest of the chicken broth and the bay leaf.

Add the chicken back in to the skillet ad simmer over medium, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes.  Stir in the sour cream and cook for 2-3 minutes more.

If you want to thicken the sauce more, mix 1-2 Tbsp. water with 1 Tbsp. cornstarch.  Whisk in quickly to mix well.  Simmer for 2-3 more minutes until the sauce thickens.

Serve over egg noodles.

Serves 4-6

Chicken Crescent Wreath

One of my quick family favorites just got even easier with THRIVE food!

• 2 pkgs. refrigerated Crescent Rolls
• 1 C. THRIVE Broccoli
• 2 T. THRIVE Freeze Dried Onions
• 2 T. THRIVE Red & Green Bell Peppers (optional)
• 1 C.THRIVE Chopped Chicken
• 1 5 oz. can Water Chestnuts, chopped
• 1- 1 1/2 C. Cheddar Cheese or THRIVE Cheddar Cheese (rehydrated)
• 1 can cream on chicken soup
• Salt and Pepper to taste

Preheat oven to 350°.  Put broccoli, onions, peppers, and chicken into a bowl with 1 1/4 C. hot water, and let sit for 3 minutes.  On a cookie sheet, arrange crescents in 2 large circles with wide ends overlapping in center and the tips pointing toward the outside.  Drain any excess water from the vegetables.  Stir in water chestnuts, cheese, and soup.  Scoop mixture evenly onto widest end of each crescent.  Fold tips of crescents down over filling and tuck under.  Bake 30-35 min. or until golden brown.

THIRVE Chicken Salad

• 1 1/2 cups THRIVE Chopped Chicken
• 1/2 cups THRIVE Celery
• 1/3 cups THRIVE Chopped Onion (freeze dried)
• 3 cups water
• 1/2 cups mayonnaise
• Salt and Pepper to taste

 Combine the chicken, celery, onions, and water in a saucepan  Bring to boil over high heat.  Reduce heat to low and simmer for about 10 min.  Put the mixture into a colander and let the water drain for about 10 min.  Make sure to get all excess water out.  Put mixture into a bowl and gently fold in mayonnaise.  Season with salt and pepper to taste.  Chill in the fridge until ready to use.  You can add grapes, nuts, or anything else that you would add to chicken salad to make it a little fancier.

Rehydrating THRIVE Cheese

I love cheese!  It is a staple in my cooking.  One of the things that first caught my attention when I was looking into THRIVE food was their Freeze Dried Cheese.  Now I can have cheese in my food storage!  Here is a great video that will teach you the best way to rehydrate your THRIVE Cheese.  

Check out other great THRIVE tips and recipes here.

Potato Corn Chowder

• 
  
• Serves 8

• 2 cups THRIVE Potato Chunks, dehydrated
• 1⁄4 cups THRIVE Carrot Dices, rehydrated
• 1⁄2 cups THRIVE Celery
• 1 1⁄4 cups THRIVE Sweet Corn
• 2 Tbsp THRIVE Freeze Dried Onions
• 1 Tbsp dried Parsley
• 1⁄4 tsp Dill Weed
• 1⁄2 tsp Salt
• 1⁄8 tsp freshly Ground Pepper
• 2 Tbsp THRIVE Butter Powder
• 1 Cup Cream Soup Mix**

Rehydrate the carrots, celery, corn, and onions according to instructions.  Combine 8 C. water with dehydrated potatoes, parsley, dill weed, salt and pepper in a large pot.  Add the rehydrated vegetables.  Simmer, uncovered, till all vegetables are tender, about 20 minutes, or until liquid is reduced by 1/4th.  

In a separate bowl, combine butter powder, and the Cream Soup mix.  Gradually blend in 3 C. water to reconstitute.  Slowly add cream mixture to simmering soup, stirring until thickened.

**Cream Soup Mix
Mix the following ingredients and store in a jar for an easy soup mix:

• 1 Cup THRIVE Non-Fat Powdered Milk
• 3/4 Cup Cornstarch
• 1/4 Cup THRIVE Chicken Bouillon
• 4 Tbsp THRIVE Freeze Dried Onions
• 1 tsp dried Basil
•  tsp dried Thyme
• 1/2 tsp. Pepper  

(For the equivalent of one can of condensed cream soup, mix 1/3 C dry mix with 
1 1/4 C water. Cook until thick.)

Recipe by Holly Cooley

My Favorite Cornbread

• 2 eggs (or THRIVE Whole Egg Powder - 2 Tbsp egg powder + 4 Tbsp water)
• 2 cups milk (or 3 1/2 Tbsp THRIVE Non-Fat Powdered Milk + 2 cups water)
• 1 cup melted butter or margarine
• 2 cups sugar (THRIVE Sugar)
• 2 cups flour (THRIVE White Flour)
• 2 cups corn meal (THRIVE Cornmeal - It is seriously the best and makes a difference in your bread)
• 2 tsp. baking powder (THRIVE Baking Powder - Great for your long-term storage)
• pinch of salt

Preheat your oven to 350`.  In a large bowl, beat the eggs and milk.  Add melted butter and mix.  Add all of the dry ingredients and mix until all the lumps are gone.  Pour into a greased 9x13 glass dish.  If you want, you can sprinkle the top with 1-2 Tbsp of sugar.  After it is cooked, this creates a yummy layer of sugar crystals that your kids will love.  Bake for 30-40 minutes, until it is golden brown on top, and a toothpick inserted in the middle comes out clean.

This recipe comes from my dear friend Diana at www.grocerycents.blogspot.com