Cream of Chicken Condensed Soup Recipe:

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

POOR MOMMA'S PIZZA

sliced bread
spaghetti or pizza sauce
shredded mozzarella cheese

Pre-heat oven to 450. Place bread on baking sheet. Top bread with sauce and spread to edges. Sprinkle with cheese. Bake for 5-10 minutes (it took 6 minutes in my oven). Enjoy :)

**EDITED TO ADD: my kids loved this, they even asked for seconds.

CRUNCHY BURRITOS

1 pound ground beef
1 envelope taco seasoning
2 TBSP water
1 can refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 tsp canola oil
Sour cream and salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

CAKE MIX DINNER ROLLS

1 pkg. active dry yeast
1 1/2 cups warm water
3 1/4 cups flour
1 (9 oz) Jiffy cake mix, white or yellow
1/4 cup melted margarine
2 eggs whites, beaten

Dissolve yeast in warm water and let stand until creamy (about 10 minutes). Stir in cake mix and flour and mix until smooth. Knead dough on flour covered counter until not sticky. Turn into oiled bowl and turn to coat. Cover with a damp towel and let rise until doubled (about 1 hour). Deflate and turn onto floured surface. Divide into 2 and let rest 5 minutes before rolling out into 12 inch circles. Using pizza cutter, slice into 10 portions per 12 inch circle. Brush with butter and roll up into crescent shapes. Place on greased baking sheets and brush with butter and beaten egg whites. Cover and let rise 25 minutes, or until doubled. Bake at 350 for 12-15 minutes or until golden brown. Brush with melted butter.

**These were so easy, and it made about 2 dozen rolls and we ate them within 2 days of baking them!

WHOLE BAKED CHICKEN IN THE CROCK POT

1 whole chicken (2-3 lb)
2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder

Wad three pieces of aluminum foil into 3-4 inch balls and place in the bottom of the crock pot. Pour enough water in crock pot to just cover the bottom. Rinse chicken and pat dry. Mix seasonings in a small bowl. Rub onto chicken. Place chicken in crock pot on top of foil. Cover and cook on high for 2 hours and then turn it down to low and cook for 5 more hours, or until done.

***Edited to add: This was a really good way to cook the chicken, all the drippings stayed in the bottom, so the chicken wasn't sitting in it.

LI'L CHEDDAR MEAT LOAVES

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 tsp salt
1 pound ground beef
2/3 cup ketchup
1/2 cup Brown Sugar
1-1/2 tsp prepared mustard

In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350° for 25-30 minutes.

Basil-Garlic Tomato Sauce

Makes about 7 (16 oz) pints

View half-serving recipe >

You will need:
 20 lb tomatoes (about 60 medium)
 1 cup chopped onion (about 1 large)
 8 cloves garlic, minced
 1 Tbsp olive oil
 1/4 cup finely minced, fresh basil
 Bottled lemon juice
 7 (16 oz) pint glass preserving jars with lids and bands



Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.