Kitchen on a Mission

If you have an abundance of eggs and a freeze drier then you will definitely want to freeze dry your eggs. They are easy to do and taste like fresh scrambled eggs. A medium, 4-tray Harvest Right freeze drier will hold 6 dozen eggs. Instructions: Crack 18 eggs into a blender. Blend thoroughly. Pour into freeze dryer tray. Repeat these steps until all trays are full. Run the freeze dry cycle that you normally would for other foods. Check the eggs at the end of the cycle. You should not need to run extra dry time. Once eggs are freeze dried, use the food processor to powder the eggs. Put into jars with oxygen absorbers, put a lid on the jar and vacuum seal it. Label the jars with the product name and date. Notes: 1 egg = 1/4 cup egg powder + 1/4 cup water On all of your canned goods, make sure to periodically check that the lids are sealed, I have noticed that sometimes the lids come unsealed. You will want to discover unsealed lids sooner than later.

Roasting peppers is so easy to do! They will add a delicious flavor to any dish that you make. Directions: Preheat oven broiler. Wash/dry peppers. Set on parchment lined tray with sides. Broil for 10 minutes, if skin is charred then turn peppers, keep checking peppers every 7-10 minutes, turning peppers or pan as necessary to make sure that all sides are charred. Make sure that all sides are charred, this will make removing the skins easy. Remove from oven and put peppers in a bowl, cover. Let peppers steam. Once the peppers are cooled down enough to touch then remove the seeds and stem. Enjoy these peppers in pasta sauce, salads, or sandwiches.

Basil Pesto Makes 1 cup Ingredients: 1/2 cup toasted pine nuts (can substitute raw, unsalted cashews) 2 tablespoons lemon juice 1 garlic clove 1/4 teaspoon sea salt Freshly ground pepper to taste 2 cups loosely packed fresh basil leaves 1/4 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese Directions: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse until well chopped, scraping the sides of the bowl often. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese and pulse briefly to combine. Enjoy! NOTE: -To keep pesto from turning brown in the refrigerator, cover the top with olive oil. -Pesto can be frozen in small amounts in ice cube trays or zip top bags for later use.

Canned Pork and Beans Makes 6-8 pints Ingredients: 2 pounds dry Great Northern White Beans (or Navy Beans) 1/4 pound bacon, cut into 1/2" pieces 1 cup chopped onion 3 tablespoons sugar 2 teaspoons salt 1/4 teaspoon cloves 1/4 teaspoon allspice 1 quart tomato juice Directions: Wash beans under cool running water and drain. Put beans in a large saucepan. Add water to cover beans by 2 inches and bring to a boil and boil for 2 minutes. Remove beans from heat and let soak for 1 hour. Drain and rinse beans and repeat and cover beans with water by 2 inches and bring to a boil and boil for 3 minutes. Remove from heat and let stand for 10 minutes and drain. Combine onion, sugar, salt, cloves, allspice, and tomato juice in a medium saucepan. Bring sauce to a boil. Pack hot beans into hot jars to 3/4 full. Add 2 pieces of bacon. Ladle hot sauce over beans, leaving 1-inch headspace. Remove air bubbles. Clean jar rim with vinegar. Center lid on jar and adjust band to fingertip-tight. Place jars on the rack in pressure canner containing 2 inches of simmering water or up to the recommended mark. Repeat until all jars are filled. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent, bring pressure to 10 pounds (psi) (if using dial gauge 11 pounds psi). Process pint jars 1 hour and 15 minutes or quart jars 1 hour and 30 minutes. See note below. Turn off heat and let the canner cool to zero pressure. Remove lid and wait and allow jars to cool for 10 minutes. Remove jars from canner; do not tighten bands if loose; cool 12-18 hours. Check seals, label, and store jars. If you have a jar that didn't seal place it in the refrigerator and use it within 3 to 4 days. NOTE: Remember to check this recipe and all recipes with the National Center For Food Preservation before canning and go by their recommendations for your altitude for both pressure canning and water bath canning.

Chocolate Chip Cookies Makes 4 dozen Ingredients: 1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 cups chocolate chips Directions: Heat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla, blend until smooth. Add dry ingredients and mix. Add chocolate chips. Drop on cookie sheet in rounded tablespoons. Bake for 11-13 minutes. Enjoy!

Oatmeal Cake Cake Ingredients: 1 1/4 cups boiling water 1 cup oatmeal 1/2 cup butter, softened 1 cup brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt Topping Ingredients: 1/4 cup butter, softened 2/3 cup brown sugar 1/4 cup milk 1 cup coconut 1 cup pecans, chopped Cake Directions: Preheat oven to 350 degrees. Grease a 9” x 13” baking pan. Pour boiling water over oatmeal. Set aside. Cream together butter, sugars, and eggs. Add oatmeal mixture and the remaining dry ingredients. Pour batter into greased 9” x 13” baking pan. Bake at 350 degrees for 30 minutes. Cool cake and add topping. Topping Directions: Turn on oven broiler. Mix together all ingredients and spread on cooled cake. Return cake to the oven and bake for 2 minutes or until topping bubbles and is slightly browned. Watch carefully so topping doesn’t burn! Enjoy!

Lemon Dill Salmon Ingredients: 1 pound Salmon, 1/2” thick (4 5-6 ounce portions work also) 1/3 cup mayonnaise Salt & white pepper to taste (or Mrs. Dash) 1/2 cup butter 1/4 cup fresh dill, chopped 3 tablespoons lemon juice Directions: Preheat oven to 365 degrees. Salt & pepper salmon. Coat liberally with mayonnaise. Bake on a lightly oiled pan with a 1” rim for 25-30 minutes. While salmon is baking, melt butter in a saucepan. Add lemon juice and dill. After the salmon is baked, Bruch with the lemon, dill, butter mixture. Notes: Salmon is done when flaky in center.

Fresh Raspberry Pie Yield: 1 Pie Ingredients: 1/4 cup sugar 1 tablespoon cornstarch 1 cup water 1 package (3 ounces) raspberry gelatin 4 cups fresh raspberries 1 9-inch pre-baked pie crust (can use graham cracker crust) Directions: In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool for 15 minutes.j Put raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Serve with fresh whipped cream and enjoy! Note: The gelatin mixture will not cover the top of the pie which leaves fresh berries exposed. If you want all of the berries covered with the gelatin mixture then you will want to make 1 1/2 batches of the gelatin mixture. Pie Crust Makes 2 crusts Ingredients: 3 cups flour 1 1/2 cups shortening 1 teaspoon salt 1/2 cup cold water 1 egg, slightly beaten 1 teaspoon vinegar Directions: Combine flour, shortening, and salt. Mix until mixture is about the size of a pea. Combine water, egg, and vinegar. Add to flour mixture. Mix just until combined. To blind bake (bake empty pie crust): Heat oven to 425. Put pie weights or dry beans in crust before baking. Bake for 20 minutes, remove the weights/beans, bake crust 10 more minutes, until center is golden brown.

Pie Crust Makes 2 crusts Ingredients: 3 cups flour 1 1/2 cups shortening 1 teaspoon salt 1/2 cup cold water 1 egg, slightly beaten 1 teaspoon vinegar Directions: Combine flour, shortening, and salt. Mix until mixture is about the size of a pea. Combine water, egg, and vinegar. Add to flour mixture. Mix just until combined. To blind bake (bake empty pie crust): Heat oven to 425 degrees. Put pie weights or dry beans in crust before baking. Bake for 20 minutes, remove the weights/beans, bake crust 10 more minutes, until center is golden brown.

Aunt Denece’s Potato Salad Serves 10-12 Ingredients: 8 medium potatoes, peeled and cut into 1/2 inch cubes 1/2 cup red onion, finely chopped 1/2 cup celery, finely chopped 4 strips bacon, cooked until crisp and then crumbled 1 cup mayonnaise (see recipe below for homemade mayo recipe) 3 tablespoons fresh parsley Salt and papper Directions: Cook potatoes in a large pot of boiling, salted water (I use 1 to 2 tablespoons of sea salt). Cook until fork tender. Drain potatoes and let cool to room temperature. Place all ingredients in a large mixing bowl and gently mix until well coated with the mayonnaise. Add additional salt and petter to taste and additional mayonnaise if needed. Simple, but oh so good. Homemade Mayonnaise in 1 Minute Adapted from Mary’s Nest Ingredients: 1 large egg or two small eggs 1 tablespoon raw apple cider vinegar 1 teaspoon fine ground sea salt 1/2 cup avocado oil 1/2 cup extra virgin olive oil 1 tablespoon whey (optional) Directions: Put all ingredients into a wide mouth jar. Place an immersion blender into the jar so that the bottom of the blender is on top of the egg and touching the bottom of the jar. Turn on the immersion blender and blend for 20-30 seconds and watch as the mixture emulsifies. Next, move the immersion blender up and down for another 20-30 seconds to make sure that all the oil is incorporated into the mixture. Remove the immersion blender from the jar and refrigerate the mayonnaise. The mayonnaise will stay fresh refrigerated for 2 weeks. Notes: You can use whatever type of oil that you prefer as long as it is the total of 1 cup. Ideas: Coconut Oil (liquified to room temperature) and Sesame oil (make sure that it is untoasted).

Apple Oatmeal Crunch Serves 6-8 Ingredients: 4 cups apples, peeled & sliced 3/4 cup sugar 2 tablespoons flour 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter, softened 2/3 cup oatmeal 1 tablespoon cinnamon Whipped cream or ice cream Directions: Preheat oven to 300 degrees. Combine apples, sugar, and 2 tablespoons flour. Put into greased 9-inch baking dish. Mix brown sugar and 1/2 cup flour. Cut in butter. Add the oatmeal and cinnamon. Spoon this over the apples. Bake for 1 hour. Serve warm with whipped cream or ice cream. Enjoy!

Popover Pizza Ingredients: 1 pound ground beef 1 recipe Spaghetti Seasoning, see below 1 15 oz. can tomato sauce 1 pound mozzarella cheese 2 eggs 1 tablespoon olive oil 1 cup milk 1 cup flour Parmesan cheese Directions: Heat oven to 400 degrees. Brown and drain ground beef. Add spaghetti seasoning and tomato sauce. Spread in 9x13 pan. Spread mozzarella cheese on top. Set aside. Make popover batter: Beat 2 eggs, olive oil, and 1 cup milk. Add 1 cup flour and beat until smooth. Pour over cheese layer. Sprinkle with Parmesan cheese. Bake 30 minutes @ 400 degrease. Do not open oven door while baking. Spaghetti Seasoning Ingredients3 tablespoons dried oregano2 tablespoons dried basil2 tablespoons dried parsley1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon minced onion2 teaspoons crushed red pepper flakes Directions Add all of the ingredients to a small bowl and stir to combine. Transfer to an airtight container. Notes: Recipe can be made in bulk and kept on hand for when needed. For extra spice add crushed red pepper flakes.

Baked Oatmeal Ingredients: 1 cup butter, melted 2 cups brown sugar 4 eggs, beaten 6 cups oatmeal 4 teaspoons baking powder 2 teaspoons salt 2 cups milk 2 teaspoons cinnamon, or to taste Directions: Pre-heat oven to 350 degrees. Stir together all ingredients. Pour into ungreased 9x13 pan. Bake for 45 minutes or until golden brown on top. Serve warm with or without milk. Enjoy! Brown Sugar Combine 1 cup of granulated sugar with 1 tablespoon of molasses. Mix until well combined. For light brown sugar use less molasses, for darker brown sugar add more molasses.

Maple Honey Granola Ingredients: 3 cups rolled oats 1/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/3 cup coconut oil 1/3 cup honey (or 1/2 maple syrup, 1/2 honey) 4 teaspoons vanilla extract Directions: Preheat oven to 300 degrees. Line a large baking sheet with parchment paper, set aside. Combine the oats, brown sugar, salt, and cinnamon in a medium bowl, set aside. Add the coconut oil and honey and/or maple syrup to a small saucepan. Heat over low/medium heat until warmed and the oil has completely melted. Remove from heat and add vanilla. Pour the oil mixture over the oats and stir until oats are well coated. Spread onto the prepared cookie sheet, making an even layer. Bake for 30 minutes, gently stirring once halfway through. Granola is done when golden brown. Add in ideas: Nuts (finely chopped), rice crispies, dried fruit, coconut, chocolate chips, and seeds. Nuts and seeds can be added to the oat mixture before cooking. Add the coconut during the last few minutes of baking, just to toast it (watch it carefully, it can burn quickly). Add the dried fruit and chocolate chips after the granola has cooled. Enjoy!

Homemade Mayonnaise in 1 Minute Adapted from Mary’s Nest Ingredients: 1 large egg or two small eggs 1 tablespoon raw apple cider vinegar 1 teaspoon fine ground sea salt 1/2 cup avocado oil 1/2 cup extra virgin olive oil 1 tablespoon whey (optional) Directions: Put all ingredients into a wide mouth jar. Place an immersion blender into the jar so that the bottom of the blender is on top of the egg and touching the bottom of the jar. Turn on the immersion blender and blend for 20-30 seconds and watch as the mixture emulsifies. Next, move the immersion blender up and down for another 20-30 seconds to make sure that all the oil is incorporated into the mixture. Remove the immersion blender from the jar and refrigerate the mayonnaise. The mayonnaise will stay fresh refrigerated for 2 weeks. Notes: You can use whatever type of oil that you prefer as long as it is the total of 1 cup. Ideas: Coconut Oil (liquified to room temperature) and Sesame oil (make sure that it is untoasted). Homemade Ranch Dressing Ingredients: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk or regular milk 1 teaspoon dried dill 1/2 teaspoon dried parsley 1/2 teaspoon dried chives 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon fine sea salt 1/8 teaspoon pepper 2 teaspoons lemon juice Directions: Whisk all ingredients together and refrigerate until ready to use. This dressing will keep in the refrigerator for up to one week. Homemade Chick-Fil-A Sauce Ingredients: 1/4 cup honey 2 tablespoons yellow mustard 1/4 cup BBQ sauce 1 tablespoon lemon juice 1/2 cup mayonnaise Directions: Combine all ingredients and refrigerate for at least one hour.

Cornbread Ingredients: 2 cups Bisquick 4 heaping tablespoons yellow cornmeal 3/4 cup sugar 1/2 cup melted butter, cooled 2 eggs, slightly beaten 1 cup milk Directions: Heat oven to 350 degrees. Grease bottom of 8x8-inch pan, or 9-inch cast iron skillet. Combine dry ingredients. Mix in butter, eggs, and milk. Keep slightly lumpy. Pour into baking dish. Bake for 30-40 minutes or until inserted toothpick comes out clean. Serve warm with honey butter. Enjoy!

Salmon Croquettes Ingredients: 1/4 cup finely chopped onion 2 tablespoons butter 4 tablespoons flour 1 cup milk 1 1/2 cups flaked salmon, fresh or canned 1/4 cup dry bread crumbs Additional bread crumbs for rolling croquettes in Olive oil for cooking Butter for cooking Directions: In the morning prepare the following: 1. Sauté the onion in butter in medium saucepan until the onion is soft but not browned. 2. Add flour to the above mixture, stir until combined. 3. Slowly whisk in milk, cook until very thick. Remove from heat. 4. Add salmon and bread crumbs to onion/milk mixture, stir to combine. 5. Using small portions of salmon mixture, shape into rectangles (small bricks), cover all sides in additional bread crumbs. 6. Refrigerate croquettes until ready to cook. Several hours later: Using a combination of olive oil and butter, sauté croquettes until browned on all sides over medium/high heat. Serve with Lemon Dill Aioli, or sauce of your choice. Lemon Dill Aioli Ingredients: 1/2 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon dijon mustard 2 teaspoons dill 1/8 teaspoon salt Optional Ingredients: 1 tablespoon dry white wine 1/4 teaspoon lemon zest Directions: Combine all above ingredients. Season to taste. Chill to allow flavors to blend.

Ingredients: Unbaked 9" pie crust (optional) 6 medium potatoes, mashed & seasoned 1 tablespoon olive oil 1 onion, chopped 1 carrot, chopped 1 celery rib, chopped 1 pound ground beef 1 tablespoon flour 3/4 cup beef or chicken broth 1 1/2 teaspoons thyme 1 1/2 teaspoons rosemary pinch of nutmeg Salt & pepper to taste 2 tablespoons butter, cut into small pieces Directions: Preheat oven to 400 degrees. Grease 9-inch pie plate or an 8x8-inch baking dish, if not using a pie crust. Heat oil in a large skillet over medium heat, add onion, carrots, and celery. Cook until crisp tender. Increase heat to medium-high and add ground beef. Cook until meat and vegetables begin to turn brown. Drain off excess fat. Add flour, cook 2 minutes while stirring. Add chicken broth, thyme, rosemary, nutmeg, salt and pepper. Reduce heat to low and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to prepared pie plate or baking dish. Spread the mashed potatoes oven the top, making peaks or a pattern with a fork. Scatter butter over the top of the potatoes. Bake until the potatoes are browned and the dish is heated through, 30 - 35 minutes. Cool slightly before serving. Enjoy!

Texas Sheet Cake Cake Ingredients: 1 cup water 1 cup butter 3 tablespoons unsweetened cocoa 2 cups flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 eggs 1 teaspoon vanilla Frosting Ingredients: 6 tablespoons milk 3 tablespoons unsweetened cocoa 1/2 cup butter 3 3/4 cups powdered sugar Instructions: 1. Preheat oven to 350 degrees. 2. Grease 18 x 13 pan. 3. Combine water, butter, and cocoa powder in a saucepan and heat until mixture boils. 4. In a separate bowl, combine the flour, sugar, baking soda, and salt. 5. Add the sour cream, eggs, and vanilla. Mix until combined 6. Stir in the chocolate mixture. Stir until no lumps remain. 7. Pour mixture into greased pan, spread mixture to evenly cover pan. 8. Bake for 15-20 mins or until set. 9. While the cake is baking, prepare the frosting. 10. Add milk, cocoa, butter, and powdered sugar to a saucepan, bring mixture to a boil. 11. Pour hot icing over hot cake. Spread the icing evenly over the cake. 12. Let cake set for 10 minutes before serving.

00:00 - Intro 01:17 - Taco Seasoning Mix 04:56 - Dry Onion Soup Mix 06:54 - Seasoning Salt 08:46 - Seasoned Bread Crumbs Taco Seasoning Mix Ingredients for 1 batch: 2 tablespoons flour 2 teaspoons chili powder 1 1/2 teaspoon minced onion 1 1/4 teaspoon salt 1 teaspoon paprika 3/4 teaspoon beef bouillon 1/4 teaspoon sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/8 teaspoon onion powder Ingredients to make 6 batches: 3/4 cup flour 1/4 cup chili powder 3 tablespoons minced onion 2 1/2 tablespoons salt 2 tablespoons paprika 1 1/2 tablespoon beef bouillon 1 1/2 teaspoon sugar 1 1/2 teaspoon cayenne pepper 1 1/2 teaspoon garlic powder 3/4 teaspoon onion powder Directions: Combine all ingredients in an airtight container. To use: Combine 1/3 cup of Taco Seasoning Mix and 3/4 cup water to one pound of cooked and drained meat. Bring to a boil; reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Dry Onion Soup Mix Ingredients: 4 tablespoons beef bouillon 8 teaspoons dry onion 1 teaspoon onion powder Directions: Combine all ingredients and store in an airtight container. To use: One heaping tablespoon is equivalent to one package of store-bought mix. Seasoned Salt Ingredients: 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup salt (can reduce or omit salt as desired) 2 tablespoons chili powder 3 tablespoons paprika 2 tablespoons dried parsley 1 tablespoons pepper Directions: Combine all ingredients and store in an air-tight container. Use as you would any seasoned salt. Seasoned Bread Crumbs Ingredients: Bread - any kind Italian Seasoning Parsley Directions: Put the bread into a food processor and chop until crumbs are fine. Add Italian Seasoning and parsley to taste. Continue chopping all ingredients in the food processor until well combined. Note: If not using immediately, then freeze, dehydrated in your food dehydrator or your oven. Store in an airtight container. These bread crumbs are excellent for breading pork chops or chicken. Also makes a binder for meatloaf.

Cherry-O Cream Cheese Pie INGREDIENTS 1 standard graham cracker crust or baked pastry pie shell 1 (8 ounce) package cream cheese, softened at room temperature 1- 1/3 cups sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling INSTRUCTIONS Beat the cream cheese with a mixer on high until fluffy. Fold in the condensed milk, lemon juice and vanilla by hand, until blended. Pour the filling into the crust and refrigerate for at least 3 hours. Top with the pie filling just before serving.

Caramel French Toast 1 cup packed brown sugar 3/4 cup heavy whipping cream 1 loaf French bread, cut into 1” cubes 4 eggs 1 cup milk 2 teaspoons vanilla 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon In a small saucepan, stir together the brown sugar and cream. Cook over medium heat about 10 minutes, stirring constantly. Pour the caramel sauce into the bottom of a 9x13 baking dish. In a medium mixing bowl, beat together the eggs, milk, vanilla, and spices with an electric mixer. Add the bread cubes to the egg mixture. Gently stir the bread cubes into the egg mixture, making sure to not break up the bread cubes and that all cubes are covered with egg mixture. Layer bread cubes over the caramel sauce to completely cover. Cover and refrigerate overnight. In the morning, heat the oven to 350 degrees. Bake the casserole, uncovered, for 35-40 minutes or until a knife inserted near the center comes out clean. NOTES: 1. It is best to use day old French bread, it has the best taste. 2. Serving idea, top with banana slices.

Chicken Enchiladas Ingredients: 4 boneless, skinless chicken breasts 1/2 cup chopped onion 1/2 cup sour cream 1 cup shredded cheddar cheese 2 tablespoons parsley 1 teaspoon salt 1/4 teaspoon pepper 1 can (15 oz.) tomato sauce 2/3 cup water 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1 clove garlic, minced Tortillas Instructions: Preheat oven to 350. Bake or boil chicken, cut into cubes or shred. In large mixing bowl combine chicken, onion, sour cream, cheese, parsley, salt, and pepper. Cover and set aside. Combine remaining ingredients (except tortillas) in 2 quart saucepan and heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 5 minutes. To assemble: Pour sauce into pie plate. Dip each tortilla into sauce to coat both sides. Spoon chicken mixture into each tortilla, roll tortilla around filling. Arrange tortillas in ungreased 9x13 baking dish. Pour remaining sauce over enchiladas. Cook uncovered until bubbly, about 20 minutes.

Chicken Enchiladas Ingredients: 4 boneless, skinless chicken breasts 1/2 cup chopped onion 1/2 cup sour cream 1 cup shredded cheddar cheese 2 tablespoons parsley 1 teaspoon salt 1/4 teaspoon pepper 1 can (15 oz.) tomato sauce 2/3 cup water 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1 clove garlic, minced Tortillas Instructions: Preheat oven to 350. Bake or boil chicken, cut into cubes or shred. In large mixing bowl combine chicken, onion, sour cream, cheese, parsley, salt, and pepper. Cover and set aside. Combine remaining ingredients (except tortillas) in 2 quart saucepan and heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 5 minutes. To assemble: Pour sauce into pie plate. Dip each tortilla into sauce to coat both sides. Spoon chicken mixture into each tortilla, roll tortilla around filling. Arrange tortillas in ungreased 9x13 baking dish. Pour remaining sauce over enchiladas. Cook uncovered until bubbly, about 20 minutes.

This is a great way to have great tasting powdered milk! Let me know if you try it and what you think about it.