Storable Meals

Anasazi Bean Soup
Chili-Kidney Beans
Chili-Black Bean
Black Bean Soup
Taco Soup
Chicken Minestrone Soup
Chicken Tortilla soup
Chicken Noodle Soup
Tomato Soup and Cornbread
Beef Stew
Bean Burritos
Red Beans and Rice
Sopapillas
Navajo Tacos
Bow Tie Pasta
Spaghetti
Alfredo Pasta
Pesto Pasta
Mac & Cheese
Sesame Noodles
Chicken Enchiladas
Tamale Casserole
Beef Stroganoff
Chicken and Rice Casserole
Chicken A La King
Barbeque Chicken Casserole
Turkey Apple Casserole
Chinese Chicken Casserole
Chicken Pot Pie or Pockets
Shepherd’s Pie
Shredded Beef or Chicken Pockets
Chicken Gravy over Rice-Hawaiian Haystacks
Chicken and Dumplings
Crock-pot Chicken
Canned beef w/gravy & Mashed Potatoes
Chicken Quesadillas
Sloppy Joes
Fried Rice
Spanish rice
Sweet and Sour Pork and Beans
Santa Fe Chicken
Granola
Cinnamon Breakfast Cake
Baked Oatmeal
Waffles or Pancakes
Muffins
Wheat Sprout Bread
Cracked Wheat Cereal
Granola Bars
Emergency Survival Bars or Survival Ration Bars

21/2 cups beans = 1 lb

Anasazi Bean Soup (My family didn’t care for this one,
but Brady and Berta loved it and now she fixes it
regularly for their family)

1 lb beans – 3 cups white or Anasazi soaked overnight
2 cans diced green chilies
2 onions sautéed
1 tsp cumin
1 clove garlic
6 cups chicken broth
6-8chicken breasts or 2 cans chicken
3 cups shredded Monterey Jack cheese

Cook slowly making sure liquid is always there. Add
cheese on top and serve with chips and sour cream.

Chili: We really like the McCormick Seasoning packets.
Follow the directions, using dried onions instead of
fresh, also use ½ the amount of ground meat, or
exclude the ground meat altogether. Serve with
tortilla chips.

Black Bean Chili
1 med onion, chopped
2 garlic cloves, chopped
1 can (15oz) black beans, rinsed and drained
1 can (15oz) red beans, rinsed and drained
1 can (15oz) diced tomatoes, undrained
1 can (15oz) tomato sauce
1 T chili powder
1 t cilantro, dried
¼ t salt
1/8 t pepper

Bring to a boil, cover; reduce heat and simmer over
med-low heat 30 minutes. Garnish with cilantro and
sour cream.

Black Bean Soup

1 med onion chopped
4 cloves garlic
1 T cumin
1 ½ t red pepper flakes
2 T oil
Cook until tender
1 lb black beans (3-16oz cans black beans)
1 ½ cups chicken broth
3 cups of thick chunky salsa
2 T lime juice
Garnish with sour cream, red onion and cheese


Taco Soup

1 lb ground beef (optional)
1 onion, finely chopped (or dried onion)
1 can tomatoes, (any kind, seasoned, diced, stewed,
etc) with juice
1 can tomato sauce or paste (depending on how thick
you want it)
1 can whole kernel corn, with juice
1 can beans, with juice (any kind you like, black,
kidney, pinto, etc)
1 pkg taco seasoning

Mix all ingredients together and either in a crock-pot
or pot on stove. Cook until at least boiling, but can
be left for several hours in a crock-pot.

Chicken Minestrone Soup:
2 T olive oil 1 onion chopped
2 cloves garlic, minced 1 zucchini, halved
lengthwise, cut into ¼ inch slices
1 T dried basil ¼ t crushed red pepper flakes
2 cans chicken broth 1 can diced tomatoes
1 cup broad curly egg noodles 2 cups shredded cooked
chicken
1 can red kidney beans, rinsed and drained

In a large pot heat oil over med-high heat. Add onion
and garlic; cook, stirring occasionally, until
softened, 10 minutes. Stir in zucchini, basil and red
pepper flakes; cook, stirring occasionally until just
tender, 5 minutes. Add broth and tomatoes with juice.
Cover; bring to a boil. Stir in noodles and beans,
cook until noodles are tender, 10 minutes. Add
chicken and beans; bring to a boil. Serve while hot.
Note: I dehydrated zucchini slices and they work
pretty well in this.

Chicken Tortilla Soup
½ cup chopped onion
1 pint jar chicken
½ teaspoon canned, minced garlic
¼ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (14 ½ ounces each) chicken broth
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons snipped fresh cilantro, (you can use dried
instead)

Chop onion finely. Heat pan over med-high heat, spray
with veg oil, cook for 3 min, add onion, garlic, chili
powder, and cumin. Cook and stire 2 minutes. Stir in
broth, tomatoes, chilies and chicken. Reduce heat and
simmer 10 minutes. Serve with tortilla chips or
tortilla strips and sprinkle cilantro on top.

Chicken Noodle Soup: Using chicken broth or bullion,
canned chicken, egg noodles, dehydrated carrots and
celery, you can make a yummy chicken noodle soup.

Tomato Soup and Cornbread: Use a cornbread mix, or
make your own. Tomato soup, chicken noodle soup, any
kind of canned soup that your family likes.

Beef Stew

1 lb stew meat
4 carrots
6 potatoes
½ cup celery
1 package dry onion soup mix
2 cans golden mushroom soup mix
1 ½ cans water
1 onion
Crock-pot 4-5 hours on high or 8-10 hours on low.

or Beef or soup: Use canned beef, canned vegetables or
veggies from your garden and bullion.


Bean Burritos: The refried bean flakes from the
cannery are really yummy (they do need to be
seasoned). You can make Spanish rice and use cheese
soup and you have a pretty edible burrito! Or you can
make the following burrito filling and use in
tortillas or as a dip with chips.
Burrito or Dip Mix
1 lb lean ground beef
1 large can RANCH BEANS (drain and save the juice)
1 can diced green chilies (if you want to omit these,
you can buy the ranch beans with jalapenos)
1 onion diced, or onion powder
1 hunk of longhorn cheese (or nacho cheese sauce)

Cook and season the hamburger. Drain off excess fat
and add ranch beans. Heat thoroughly. Add remaining
ingredients and heat. If more juice is needed, add
some of what was drained off the beans. Use as a
burrito filling or dip.

Red Beans and Rice: You just cook rice and serve it
with salt and pepper and canned red beans over the top
of it.

Sopapillas

4 cups flour
½ cup dry milk powder (mix completely with 2 cups of
the flour)
3 t baking powder
1 ½ t salt
1 T sugar
1 T butter
1 T yeast
1 ½ cups warm water

Mix ingredients making sure not to add all the flout
at once. Start with the flour/milk mixture and add as
needed. Roll out into thin circles or strips and deep
fry. Don’t leave your oil unattended!!!!!!
Serve filled with refried beans, cheese, sour cream
and salsa or serve like a Navajo refried bread
sandwich with grilled chicken breast, tomatoes
lettuce, salsa and cheese.

Navajo Tacos: Make Buttermilk Scones and top with
chili and cheese, or cheese soup and canned Mexican
seasoned tomatoes.
Buttermilk Scones
1 qt buttermilk (or soured milk) 2 T oil
1 T yeast, added to flour 1 ½ t salt
2 T sugar 3 t baking powder
2 eggs ½ t soda
8 cups flour

Pour buttermilk into a large bowl. Add sugar, eggs,
oil, salt, baking powder, soda, 4 cups of flour, and
yeast. Beat until smooth. Add rest of flour to make
soft dough that is workable. Allow to rise to double;
punch down. Refrigerate a few hours or overnight.
Separate into little balls and roll out to desired
thickness; fry in hot oil.


Bow Tie Pasta

1-16 oz box of bow tie pasta, cooked
2-3 cups of veggies steamed
1 lb chicken cooked
1-2 cups Bernstein’s Salad Dressing

Combine all ingredients and serve warm.


Spaghetti: 1 jar/can spaghetti sauce, 1 lb pasta,
canned ground beef, seasoned (optional)

Alfredo Pasta: 1 jar of Alfredo sauce, 1 can chicken
chunks, salt & pepper, 1 lb pasta, cooked. Season
chicken chunks with salt & pepper and any other
desired seasoning (garlic salt, Cajun seasoning,
southwest seasoning) and broil on a broiler pan until
just browned. Mix into Alfredo sauce and pour over
cooked pasta.

Pesto Pasta: Either 1 jar of pesto, or just a pesto
seasoning packet and follow instructions. Mix with
cooked pasta and voíla!

Macaroni and Cheese: From a box using powdered milk,
and powdered butter or just oil

Sesame Noodles: (my family’s favorite)
1 lb rice noodles (or spaghetti noodles) Cooked and
drained 2 tablespoons sesame oil
4 cloves garlic (you can substitute garlic powder)
1/4 cup sesame seeds
1/8 cup canola oil 1/4 cup sugar
1/4 cup balsamic vinegar 1/4 cup soy sauce
1 pinch red pepper flakes (or less to taste) 4
scallions, washed and sliced (onion powder could be
used instead)

Sauté garlic and sesame seeds in sesame oil. Reduce
heat, add canola oil, sugar, vinegar, soy sauce and
pepper flakes. Cook for 1 minute. Stir in cooked
noodles and sprinkle with scallions.

Chicken Enchiladas:
3 chicken breasts cubed (or canned chicken)
1 can cream of chicken soup
1 cup sour cream (can be omitted or use powdered milk
from storage)
1 small can diced green chilies
1 cup cheese (can be omitted or use powdered cheese or
cheese soup)
Tortillas

Mix all ingredients together, reserving ½ cup of
cheese. Spoon a couple of spoonfuls into
tortillas, roll up and place in a pan. Spoon
remaining chicken mixture on top and sprinkle on
reserved ½ cup of cheese. Bake at 350º for 30
minutes.


Tamale Casserole:
Use a round 1 ½ to 2 quart casserole dish

Masa dough: ¾ cup vegetable oil
2 cups masa harina (corn flour, not corn meal)
½ t salt
¾-1 cup warm water
Blend oil, masa harina, salt and enough water to make
a mixture the consistency of peanut butter. Spread
2/3 of dough in bottom and around the sides of the
casserole dish.
Then layer: Taco meat, beans of any kind (pinto,
refried, kidney, etc.), onions (can use dried),
olives, canned, diced or stewed tomatoes, salsa,
cheese.
Top the casserole with the remaining masa dough,
sealing the filling completely with the dough. Set
the casserole dish (uncovered) in a 9X13 pan of water
in the oven. Bake at 400º for about 40-45 minutes,
watching that the top doesn’t become too browned. Be
sure to refill your pan if the water should boil dry
and keep the oven close as much as possible to keep
the steam inside.

Beef Stroganoff

1 can Cream of Chicken Soup
1/3 cup mayonnaise
¼ t curry or sage
1 lb bottle hamburger-spoon meat out like meatballs
Serve over rice.

Chicken and Rice Casserole

½ pt. chicken or turkey
1 c rice, uncooked
1 pt. chicken broth
2 T onion flakes
2 t beef soup base
1 (10-3/4 oz) can cream of chicken soup
¼ t paprika
salt and pepper to taste

Mix all ingredients together and place in casserole
dish. Bake uncovered at 350º for 1 ½ hours.


Chicken A La King
½ c margarine
2/3 c flour
1 t salt
2 t chicken boullion
2 c milk
1 pt chicken
1 t parsley flakes
2 c water

Melt margarine in saucepan. Blend in flour and salt.
Add water, milk and buillion. Cook until thickened,
stirring constantly. Add remaining ingredients. Heat
through and serve over favorite biscuits.

Barbeque Chicken Casserole

½ pt chicken or turkey
½ pt chicken or turkey broth
¾ c rice
3 T onion flakes
1 ½ T dehydrated celery
½ c ketchup
½ c water
2 T lemon Juice
1 T brown sugar
1 T Worcestershire sauce
1 T vinegar
1 T prepared mustard

Mix all ingredients together. Bake covered at 350º
for 1 ¼ hours.

Turkey Apple Casserole

Saute in skillet until soft, but not brown
2 T Margarine
3 T minced onion
Stir in:
½ t garlic powder
2 t curry powder
¼ c firmly packed brown sugar
1 ¼ c turkey broth
2 c pineapple juice
Heat almost to boiling. Add:
2 c soft bread crumbs
1 ½ c diced dried apples
3 c cubed cooked turkey
Remove from heat and turn into casserole. Sprinkle
with:
¼ c buttered bread crumbs
Bake at 400 degrees for 20 minutes


Chinese Chicken Casserole

Mix together:
1 c water chestnuts or celery (or both)
3 T dried onion-or 1 large onion diced
1 c cooked, diced chicken or 1 c cashew nuts, halved
or whole
1 c dried Chinese noodles (chow mien)
1 c fine egg noodles
Add:
1 can cream of mushroom soup

Spray oven-proof casserole dish. Add mixture. Bake
at 350º for 30 minutes or until lightly browned.

Chicken Pot Pie

Make your pie crust then make your filling
1 can cream of chicken soup
2 potatoes
1-2 cups frozen/raw/canned veggies
1 c chopped onion
1 lb chicken (may be less)
Cook pie for 20-30 minutes at 350° or until crust is
light brown.

Pie Crust
1 ½ c flour
2/3 c shortening
1 t salt
Combine with a fork then add 1/3 cup cold water

Chicken Pot Pie Pockets: Any canned vegetables that
you want to put in it (green beans, corn, carrots,
etc) mix with cream of chicken soup and milk (use
powdered milk from your storage) mix together for your
filling. Make biscuits and roll into circles, put
your filling in the middle, seal edges and bake. You
can make a larger casserole size, by filling a pie pan
with filling mixture and putting your biscuits on the
top to cover filling and bake until biscuits are done.


Shepherd’s Pie: Mix your canned, ground beef with
dried onions, Italian seasoning, and spaghetti sauce
to get a thick (sloppy joe type) consistency. Place
in the bottom of pie or casserole dish. Layer on top
any vegetables desired, (similar to above Chicken Pot
Pie recipe) Mix potato pearls with water to make
mashed potatoes and spoon on top of vegetables to
cover. Sprinkle top with cheese or spoon some cheese
soup over the top and cover with foil. Bake with foil
on top, remove foil for last 10 minutes to melt cheese


Shredded Beef or Chicken Pockets:
1 can beef or chicken
1 can refrigerated biscuits (or make your own)
BBQ sauce to taste
Cheese (or cheese soup, or powdered cheese, or no
cheese at all)
Minced onion, or dried onion
Shred the beef or chicken, add BBQ sauce to taste, set
aside. Roll biscuits flat into a 5 inch circle.
Spoon 3 tablespoons meat mixture onto one half of
circles, sprinkle the top with cheese or cheese soup.
Fold biscuits over and pinch edges together to seal.
Bake at 350º for 18-23 minutes.

Hawaiian Haystacks

1 Can cream of chicken soup
1 lb chicken
¼ t curry
¼ cup mayonnaise
1 – 8 oz can Pineapple chunks
1 cup cheese grated
1 package chow mein noodles
½ cup raisins
½ cup green onions
½ c celery
2 tomatoes diced
3-4 cups cooked rice

Mix soup with chicken, curry and mayonnaise. Serve as
a sauce over rice and top with the rest of the
ingredients.

Chicken and Dumplings: I have the recipe for this, but
I haven’t put it in yet, basically you make chicken
noodle soup without the noodles, then make dumplings
which are basically biscuits and cook them in the soup
at the end.

Crock Pot Chicken

5 or 6 chicken breasts
1 cube butter
1 packet of dry Italian dressing mix
Cook 5-6 hours in crock. Pull out chicken and mix in
1 can cream of chicken soup
1 8 oz package cream cheese (Could use mayonnaise and
milk instead)
You add this later without the chicken so chicken
stays intact.
Serve over rice. Serve with carrots steamed with salt
and sugar water. Add butter and parsley to carrots
after steamed.

Canned Beef w/Gravy, Potato Pearls: Heat your beef
with gravy, make your potato pearls into mashed
potatoes.

Chicken Quesadillas: Make your Quesadillas with either
store-bought or homemade flour
tortillas, canned chicken, jarred salsa and Campbell’s
Cheddar Cheese Soup. Very yummy!

Sloppy Joes: Make your own sandwich buns, using
canned meat make your meat sauce. You can buy
seasoning packets for sloppy joes that are pretty
good.

Fried Rice with Canned Meat: Buy the Fried Rice
seasoning packets at the store. Follow instructions
using canned meat and omitting green onions and using
dehydrated onions. Also omit the eggs and use
powdered eggs, or none at all.

Spanish Rice

2 T oil
1 cup rice
1 large tomato
1 clove garlic
2 T onion
2 ½ cup water
2 cubes bullion
½ t salt

Brown rice in oil. Mix tomato, garlic, onion and ½
cup water in blender. Add to browned rice-allow some
moisture to evaporate. Add remaining water and
bullion and bring to a boil. Simmer 25 minutes.

Sweet and Sour Pork and Beans

1 large can pork and beans with chicken
1 small bell pepper
1 small onion, chopped
1/2 c brown sugar
1 ½ T Soy sauce
½ cup pineapple bits
½ cup tomato sauce

Mix ingredients in baking dish. Bake 2 hours at 350°
or microwave for 20 minutes. Serve over rice.

Santa Fe Chicken

1 can black beans
1 can corn (16 oz)
1 cup salsa
2 lbs chicken
1 pkg cream cheese (8 oz)

Put everything but cream cheese in crock pot and let
cook all day. An hour before serving, cut cream
cheese into chunks and add to crock pot.


Homemade Granola

1 cups flaked or shredded coconut
½ cup sliced almonds toasted
½ cup shelled sunflower seeds
¼ cup sesame seeds
¼ cup butter
¼ cup packed brown sugar
¼ cup honey
1 ½ t vanilla
2 ½ cups regular quick oats
½ cup toasted wheat germ

Lightly butter or grease the inside of a large
roasting pan. Add oatmeal, coconut, almonds,
sunflower seeds and sesame seeds, spread evenly. Bake
in 300° oven for 20 minutes, stirring occasionally.
While the oatmeal mixture is baking, in a small
saucepan combine the butter, brown sugar and honey.
Cook, stirring constantly over medium heat until
butter is melted. Remove from heat. Stir in vanilla.
Remove pan from oven. Increase oven temp to 350°.
Add wheat germ to the oatmeal mixture. Pour warm
brown sugar mixture over oatmeal. Stir until
thoroughly coated. Bake five or ten more minutes or
until golden brown. Remove pan from oven and place on
wire rack. Spread out the granola on a large piece of
foil and cool completely. Store in an airtight
container for up to two weeks.
Makes 7 cups.

Cinnamon Breakfast Cake

1 1/4 c. flour
1/4 c. granulated sugar
1 T. baking powder
1/4 c. shortening, butter, or oil
2/3 c. milk
1 egg
2/3 c. chopped nuts (optional -- I never use them)
4 T. flour
6 T. granulated sugar
3 T. butter or margarine, softened
1 t. cinnamon

Sift together flour, sugar, and baking powder; cut in
shortening. Add milk and egg; mix only until
ingredients are moistened. Fold in nuts. Pour into
greased 8 x 8 square pan. Combine flour, sugar,
butter, and cinnamon; sprinkle over batter. Cover
with foil or plastic wrap and refrigerate until ready
to cook (can be done the night before). Bake at 400F
for 25 minutes.

Our favorite for the last year that I make at least
once a week in a double batch is the next one. It
keeps in the fridge or freezer and can be taken along
in the car easily. There are many variations you can
do with it. I have yet to meet anyone who doesn't
like it. Vicki's kids had it when they were here and
she called me to get the recipe because they begged
for it. I have several friends in the ward who make
it now, too. This was Cat's favorite, too. :)

Baked Oatmeal

2 c. uncooked oatmeal (I use quick cook NOT instant --
I like it best, but I know others who use the regular)

1 1/2 tsp baking powder
1/2 tsp salt
1 c. milk
2 eggs
1/2 c. pumpkin
1/3 c. sugar
1 tsp vanilla
1 - 3 tsp pumpkin pie spice (depends on how much you
like it)-- you can also use apple pie spice

Preheat oven to 350. Combine wet ingredients and add
dry ingredients. Bake in sprayed 8 x 8 pan for 35-45
minutes. I bake this up the night before, especially
when I know we are going to need a quick breakfast in
the morning. My kids eat it with yogurt or fruit or
just plain warmed up.

VARIATIONS:
1/2 c. applesauce instead of pumpkin (or apples
chopped really really fine).
cinnamon instead of pumpkin pie spice

1/2 mashed banana
1/2 c. crushed pineapple
cinnamon and nutmeg

4 pkts of hot chocolate mix just added with normal
ingredients, eliminate the cinnamon
or 1 small pkg of dry chocolate pudding mix -- NOT
instant.

Waffles or Pancakes: Make your pancakes or waffles
from a mix, or make your own from scratch.

Blender Pancakes
In blender mix the following ingredients on high for 3
minutes:
2 ½ cups milk
½ cup raisins or dried cranberries
2 cups soft or hard white wheat
Stop blender and add the following and blend for 20
seconds:
2 eggs
½ teaspoon salt
2 tablespoons oil
1 teaspoon vanilla
1 teaspoon cinnamon
Stop the blender and add:
1 tablespoon baking powder
Pulse the blender 3 times. Mixture will foam up.
Cook on hot griddle.
(Can use soy milk or tofu drink mix in place of dairy
milk for lactose-free)



Either store your syrup or make it:

Syrup
2 c brown sugar
2 c white sugar
2 c water
Bring to a boil for 5 minutes, add 1 tsp maple
flavoring and 1 tsp vanilla.

Muffins: Pick any of your favorite muffin recipe; most
of them are storable. Our favorites are pumpkin,
apple or banana.

Wheat Sprout Bread
Soak wheat overnight in water that more than covers
it, so that it stays under water all night. In the
morning, dump wheat into a colander and rinse really
really well. Rinse throughout the day several times;
do not let it get dry. Rinse again before going to
bed and in the morning your wheat will be sprouted.

Put your sprouts with a little water in a food
processor (or a juicer the same way you would make nut
butter) and blend until you have a pasty dough that
will hold together.

Shape into a ball and bake on a cookie sheet for
approx 2 hours at 275°

Cracked Wheat Cereal
1 cup cracked wheat
3 cups water
1 teaspoon salt
Boil for 15-20 minutes

Granola Bars
Bring to a boil and boil for 1 minute:
2 T Butter
½ c brown sugar
½ c rice syrup
Add:
½ c wheat germ
1 ½ c oatmeal (any kind)
Add:
Approx. 2 c Rice Krispies until right consistency.
You can add mini choc chips, mini marshmallows(these
need to be cut up into tiny pieces), chopped nuts,
dried fruit, coconut, etc.

Flour Tortillas

4 – 4 ½ cups flour
1 ½ cup warm water
1 ½ t salt
2 t. baking powder
2 T shortening


Rice Pilaf: This is not exactly a meal in and of
itself, but it makes a great side dish!
2 tablespoons butter or oil ¼ cup orzo or vermicelli
2 tablespoons dried onions 2 tablespoons chicken
bullion granules
½ teaspoon garlic powder 1 cup white rice
2 ½ cups water

Melt butter or oil in a saucepan. Add next 5
ingredients and sauté until lightly golden, be careful
not to burn. Add water and cover. Bring to a light
boil, stir rice, then turn down heat to low. Cook for
14 minutes, on low heat. (Do not lift lid while rice
is cooking).

Pumpkin Spice Cookies: You always have to end with
some kind of dessert, right? Here are some yummy
cookies that the ingredients are easily storable:
1 Spice Cake Mix
1 small can pumpkin
½ bag chocolate chips

Mix all ingredients together and bake at 350º until
done.

Emergency Survival Bars (these are actually pretty
good. I made them for my 72 hour kit and was
impressed that they were easy and pretty decent)

6 c cereal (oatmeal, cornmeal, or wheat flakes)
¼ t salt
2 c powdered milk
1 c sugar

Mix above dry ingredients together. In a saucepan
bring to a boil: 1 ½ c honey & ½ c water. Pour over
dry ingredients until mixture in just moist enough to
mold. Place in square pan and dry in oven on low
heat. Cut into 12 bars. Wrap in plastic and store.
You can eat them dry like granola bars, or cook one
bar in ¾ cup water to make a hot cereal. Each bar is
approximately 1,000 calories or enough food for one
day. These will store a long time and are excellent
for emergency packs.

Survival Ration Bar

3 cups cereal (either oatmeal, barley flakes, wheat
flakes, Product 19 or granola)
2 ½ cups powdered milk
1 cup sugar
3 T honey
6 T water
½ package citrus flavored jell-o (orange, lime, lemon
or other)

Mix together all dry ingredients (except Jell-O).
Bring honey and 3 T of the water to a boil. Dissolve
Jell-o in the honey water. Mix this liquid mixture
with the dry ingredients. Mix well and add remaining
water, a teaspoon at a time until moist enough to
mold. Shape into 2 bars, the size of a kitchen
matchbox. If you wish to dry for storage, heat in a
200° oven for 2 hours and turn, heat on the other side
for 2 hours. Wrap in foil and store on the shelf.
These bars keep for a long time. Each bar contains
1,000 calories. Eat dry or cooked in 2/3 cup water
and steam until moist. Ascorbic acid may be added to
mixture is desired (2 milligrams per recipe or 2
bars).