Friday, March 4, 2011
Food Storage Friendly Friday – Meal Idea and Tip of the Week
This week’s tip is for your laundry. Did you know that there is a little secret to help your whites stay white longer? It works! If you are like us, you have a whole load every week. We all hate when they start to look dingy.
Here’s the tip: Let whites soak in a bucket with 1 cup Cascade Dishwasher Detergent and 1 cup Clorox II in 5 gallons (a 5 gallon bucket works well or you can do this in your washing machine) of really hot tap water. Have the water be the hottest it can be for that fabric type. Let soak overnight or for several hours then wash like normal. No need to do this every wash, just when you think they need it. We have also learned over the years, that you shouldn't use bleach - only color safe bleach-because some whites are dyed white. When they are bleached with regular bleach, they get yellow.
I’m still looking for favorite food storage recipes to print here. I know you have some; email them to me at firstname.lastname@example.org. The recipe of the week is another soup recipe. I LOVE taco soup. I’m anxious for spring but I do love the soup season just because of the soups – not the snow! The recipe I use for Taco Soup is delicious but uses lots of ingredients. I’m in the process of trying other recipes to find one that not only tastes good, but doesn’t require tons of ingredients. I’ll be giving this one a try. Thanks to Jeri B. from Arizona for sending this one in.
If you have never made homemade tortilla chips, see the note at the end of this recipe and try making some to go with your next batch of taco soup.
Taco Soup - Jeri B.
1 (28 oz. can or two 15 oz. cans) of tomatoes or diced tomatoes
1 (15 oz. or two 8oz. cans) can of tomato sauce
1 pint of hamburger
1 can of black beans, undrained
1 can of corn, undrained
1 T. of dried minced onion or how much you would like
1 envelope of taco seasoning (or use garlic powder, onion powder, cumin and chili powder to taste if you have those)
1 C. of water
Put in a pan or crock pot to heat.
Serve with tortilla chips, sour cream, grated cheddar or Colby cheese, sliced green onions, avocado slices, olives and jalapeños as toppings if we have them but it would be a great food storage meal without those toppings. *Note: Next time you make up a batch of homemade flour tortillas, use a pizza cutter to cut tortillas into wedges. Spray or brush one side of the wedges lightly with olive oil (any oil or spray will work) or melted butter and season with your favorite spices and salt. Bake at 350º 10-12 minutes or till golden brown and edges begin to curl up. Let cool and serve with taco soup or any dip.