Homemade Glass Cleaner

This recipe uses vinegar which has a distinct smell. The vinegar smell lasted 15 minutes. It looks "wet" after you wipe it down and you may be worried it will leave water marks or streaks but once you let it dry (about 3 minutes) it is completely gone with no streaks. I have small children, with that comes lots of finger prints, nose and mouth art, and toothpaste splatters on my window and mirrors. This cleaner takes it all off, no problems.

Recipe By: Amber Brunson
Serves: 20 fl oz

Ingredients:

2 cup Water
1/2 cup White Vinegar
5 drops Dawn Dish Soap
Empty Spray Bottle

Directions:

1. Combine water, white vinegar, and dawn dish soap in an empty spray bottle.
2. Use like you would Windex on any window or mirror.

Laundry Soap

Recipe By: Susan McLendon, Nottingham Country Ward
Serves: approx 8 months (I made this on 11-3-11 and it lasted until 6-29-12) 

Ingredients:

1 (4-lb) box borax
1 (4-lb) box A&H baking soda
1 (4-lb) box A&H washing soda
3 bars pink zote soap or Fels-Naptha soap, grated with a cheese grater. (It grates very easy. I used the pink zote soap. It smells really nice.)
2 small containers oxyclean or store brand.

Directions:

Mix all ingredients in a black trash bag.
I use the scoop that comes in the store brand (HEB) oxyclean to measure out the amount I use to wash with. I use two scoops.

Katy 2nd Ward Cookbook

This cookbook is a 27 page compilation of favorite recipes submitted by sisters from the Katy 2nd Ward Relief Society as well as other resources and cookbooks. It includes breakfast, lunch, dinner, and dessert recipes. The recipes can be made using food storage and shelf stable ingredients.

click here:Katy 2nd Ward Food Storage Cookbook

Italian Dressing Mix

Recipe By: Self-Reliant Sisters

Ingredients:

1 TBSP garlic salt
1 TBSP onion powder
1 TBSP white sugar
2 TBSP dried oregano
1 tsp ground black pepper
1/4 tsp dried thyme
1 tsp dried basil
1 TBSP dried parsley
1/4 tsp celery salt
1 TBSP salt

Directions:

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
2. Store in a tightly sealed container.

To Prepare Dressing"
1. Whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Soup or Sauce Mix

This particular SOS Mix contains no butter or flour (unlike Magic Mix). Which means that it is a shelf-stable and gluten-free recipe that you can use as a base for many other recipes. The Utah State Extension has put out a free downloadable cookbook with this SOS recipe as well as 20 other recipes you can make with the sauce mix.

Download this 10 page cookbook for free from this link  HERE

SOS Mix

Ingredients:

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TBSP dried onion flakes
2 tsp Italian Seasoning

Directions:

1. Combine all ingredients in a re-closeable plastic bag, mixing well.

Yield:
Equal to 9 cans of cream soup.
Substitution:
to substitute 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Storage:
Store in closed plastic bag or air-tight container until ready to use. Does not have to be refrigerated.

Carrot Ranch Dressing Mix

Serves: 1 packet of mix
Recipe By: Prepared Not Scared

Ingredients:

1 tsp dried parsley
3/4 tsp pepper
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp thyme
1 TBSP dried carrots, finely ground

Directions:

1. In a small bowl, stir together parsely, pepper, seasoned salt, garlic powder, onion powder, thyme, and carrots.

Use a a substitute for Ranch Dressing Mix

To Make Salad Dressing:
Mix this recipe with 1 cup mayonnaise and 1 cup buttermilk
To Make Dip:
Mix this Recipe with 1 3/4 cup sour cream and 1/4 cup buttermilk

MMMM Sauce

Serves: 1 1/2 cups
Recipe By: Peas and Thank You

Ingredients:

1/4 cup canola oil (or oil of your choice)
1/4 cup almonds
1/3 cup water
1/4 cup chickpeas, drained and rinsed
1/4 cup nutritional yeast
2 1/2 TBSP lemon juice
1 tsp minced garlic
1/4 tsp salt
3/4 tsp curry powder
1/2 tsp dried oregano
1/2 tsp dried cilantro

Directions:

1. In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
2. Add remaining ingredients and blend until smooth.
3. Transfer to a small bowl and refrigerate until serving.
Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

Green Smoothies

These healthy and delicious smoothies were served at our gardening class in January. The smoothies are loaded with leafy vegetables you can grow in your winter/early spring garden and fresh fruit to make all those veggies go down a little easier.

Serves: 10 cups
Start-to-Finish: 5-10 minutes
Recipe by: Green Smoothie Girl

Ingredients:
1 large leaf of collard greens
1 large leaf of swiss chard
1 large leaf of kale (or two medium leaves; these leaves can run a little small)
2 1/2 cups of crushed ice with water
2 handfuls of spinach

Directions:
1. Blend all ingredients together in a blender until smooth. (You should have about 5-6 cups at this point.)
2. To this mixture, add:

Ingredients:
3 TBSP flax seed oil
3 TBSP agave
1/4 lemon

Directions:
3. Blend until well incorporated.
4. Now add any fruit that you like until it fills your blender container:

Ingredients:
2 apples (slice in fourths, take out stem and seeds)
1 pear (slice in fourths, take out stem and seeds)
1 banana
Other fruit choices, whatever you have on hand. These can be fresh or frozen.
stawberries
blueberries
mango (peeled and see removed)
kiwi (peeled)

Directions:
5. Add a little bit of water until you get a consistency you like.
6. Blend for 1 1/2 minutes.

So Easy, So Very Inexpensive Red Enchilada Sauce

Recipe By: Dollar a Day Meals

Ingredients:

1 (8-oz) can tomato sauce
3 cups water
1 and 1/2 to 2 T. chili powder
1/4 to 1/2 tsp ground cumin
1/4 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
2 TBSP masa harina flour
2 TBSP oil

Directions:

1. Combine tomato sauce and water in a large saucepan, bring to a rolling boil.
2. Meanwhile, mix together dry ingredients.
3. Add dry ingredients to boiling mixture while stirring with a whisk.
4. Take off heat, add the oil, stir well.
5. Sauce will slightly thicken as it cools.
6. Store in a glass quart jar, up to 3 weeks in refrigerator.

NOTE: this recipe for enchilada sauce equals 3 cans (10-oz each) of purchased enchilada sauce, and cost significantly less.

Homemade Tartar Sauce

Serves: 3/4 cup
Recipe by: Pantry Cooking

Ingredients:

1 tablespoon Dijon mustard
1/2 cup mayonnaise
1 tablespoon dried onion
1 tablespoon sweet pickle relish
1 teaspoon dried celery leaves
1 teaspoon lemon juice

Directions:

1. Mix ingredients and chill.

Basic Gluten-Free Baking Mix

This recipe was used in the Gluten-Free, Dairy-Free Lemon Cake with Lemon Glaze at our June 2011 Self Reliance Class on Alternate Grains taught by Aitran Jaime.

Recipe By: Recipes adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal
Serves: 6 cups

Ingredients:

4 cups brown rice flour (superfine is best)
1 1/3 cups potato starch (NOT potato flour)
2/3 cup tapioca flour/starch

Tips:
• DO NOT use measuring cup itself to scoop as it will compact the flour.

Directions:

1. Combine all ingredients in a gallon size-zipper-top bag. Shake until well blended or use a wire whisk to mix up the flours.
2. Store in refrigerator until ready to use.
3. When ready to use whisk to mix up flours again.

"Best War Time Recipes" Royal Baking Powder Co.

This is an amazing book published in 1918 by the Royal Baking Powder Company during a time when food was being rationed because of war. This book was made for the American housewives who still needed to put food on their tables but couldn't use a lot of eggs, butter, milk, or wheat flour. I thought it would be an interesting resource for recipes and creative ways to use food storage.
  "Best War Time Recipes"

Free Food Storage Cookbook

Food Storage Made Easy put out a FREE book of food storage recipes made with 100% shelf stable ingredients. The cookbook is a collection of almost two hundred food storage recipes that were submitted by readers. Just a quick download and you will have a printable recipe book that can be stuck in a binder and kept with your food storage.

The download is 54 pages long; the recipes are 4 to a page in order to save paper for you if you print it out. In case you find the font to be too small by doing this, there is also a full page version. It’s 172 pages but you can print it front and back or just use it on the computer.