BAKED ZITI

1 pound ziti

2 cups ricotta cheese

1/4 cup romano cheese

2 8-ounce cans tomato sauce

1/8 teaspoon black pepper, or to taste

2 cups grated mozzarella cheese

Preheat oven to 350 degrees. Cook ziti according to package directions until al dente,
stirring often. Drain, but do not rinse. Combine cheeses and tomato sauce, reserving
1/4 cup of the tomato sauce. Gently stir sauce into cooked ziti. Spread reserved 1/4 cup
tomato sauce in the bottom of a 9-by-13-inch pan. Add ziti mixture and top with
mozzarella cheese. Cover loosely with foil and bake about 20 minutes, until cheese is
thoroughly melted. Serves 6-8. — "Not Your Mother's Food Storage," by Kathy Bray
and Jan Barker

CARIBBEAN CHICKEN AND RICE

5 cups water

2 cups rice in resealable bag

Spice Mixture in resealable bag:

2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

4 tablespoons brown sugar

2 tablespoons dried celery

1/4 cup dried bell peppers

1 tablespoon dried parsley

1 teaspoon thyme

1 teaspoon curry powder

1 tablespoon chives

2 tablespoons dried onion

2 chicken bouillon cubes

1 15-ounce can black-eyed peas, drained

1 13-ounce can chicken meat, including broth, or 1 pint home-canned

chicken breast

In a saucepan with tight-fitting lid, place 3 cups of the water and add 2 cups rice. Boil on
high heat 15 minutes. Remove from heat an set aside for 10 minutes, leaving the lid on.

In a medium saucepan, add spice packet to remaining 2 cups water and cook over
medium heat until peppers and celery are tender, about 10 minutes. Add black-eyed
peas and chicken meat and heat thoroughly. To serve, pour black-eyed pea mixture
over rice. Serves 6-8. — "It's in The Bag," by Trent and Michelle Snow

COCONUT PANCAKES

1 cup water

In resealable bag:

2 cups flour

1/2 granulated white sugar

1/2 teaspoon salt

4 teaspoon baking powder

In resealable bag:

1 cup sweetened coconut flakes

1 teaspoon vanilla extract (from your pantry)

1 13.5-ounce can coconut milk

In a large bowl, stir all ingredients except coconut flakes until batter is smooth. Add
coconut. Ladle pancake batter onto hot oiled griddle. Turn pancakes when bubbles
appear and edges are golden brown. Serves 6-8. — "It's In the Bag," by Trent and
Michelle Snow

COCONUT SYRUP

1 cup corn syrup

1 cup sugar

6 tablespoons powdered milk

1 cup water

1 teaspoon coconut flavoring

In medium saucepan over medium heat, combine corn

syrup and sugar. Stir until sugar is dissolved. Dissolve powdered milk into water.
Remove from heat and stir in coconut flavoring. Serves 6-8. — "It's in The Bag," by
Trent and Michelle Snow

QUICK SALMON CHOWDER

1 10.75-ounce can condensed cream of potato soup

2 cups milk (or use reconstituted powdered milk)

1 15-ounce can cream-style corn

1 14.75-ounce can salmon, drained, skin and bones removed

1?8 teaspoon pepper, or to taste

In a large pan, combine soup and milk and stir until smooth. Stir in cream-style corn.
Break salmon into chunks and add to soup. Add pepper to taste. Stir over medium heat
just until boiling. —"Not Your Mother's Food Storage," by Kathy Bray and Jan Barker

SUNSHINE FRUIT SALAD

1 small package vanilla pudding (cook and serve)

1 small package tapioca pudding (cook and serve)

1 20-ounce can pineapple chunks, juice drained and reserved

1 11-ounce cans mandarin oranges, juice drained and reserved

1 15-ounce can fruit cocktail, juice drained and reserved

3 tablespoons frozen orange juice concentrate

1 or 2 bananas, if available

Grapes, if available

Put both pudding mixes in a large saucepan. Combine reserved juices, orange juice
concentrate, and enough water to equal 3 cups. Stir liquid into pudding mixed and cook
over medium heat, stirring constantly, until pudding comes to a boil and thickens.
Remove from heat and chill for several hours or overnight. Once pudding is chilled, fold
in well-drained fruit and any fresh fruit you have on hand, such as bananas or grapes.
over. Serves 6-8. —"Not Your Mother's Food Storage," by Kathy Bray and Jan Barker