Home Storage Recipes

In last week's "Family Home Storage" class Rod Harkness of the Pittsburgh 7th Ward suggested that we make home storage more fun by sharing recipes. Here are recipes I received in response from members who attended the class that night:

Charlette Dudley's Simple Pasta
2 cans of cream of mushroom soup
1 bag of pasta (not spaghetti)
Cook pasta until done. Mix soup with pasta. Add a little water if too thick. This can be a side dish or a meal.

Rod Harkness's Basic Bread
1 1/2 to 2 c. milk (any type, including dry milk made with good water)
1/2 c. butter or oil
3 1/2 c. water
2 pkg. yeast (any type)
3 T. sugar or honey
4 t. salt
2-10 c. flour (any type—the more flour used, the longer it takes the dough to rise)
Warm the milk and butter or oil. Dissolve yeast with sugar or honey and salt in warmed milk and butter or oil. Add 4 c. flour. Add remaining flour all at once. Knead and let rise twice. Divide into two large or four small loaves. Bake at 375 degrees for 45 minutes.

Janet Wenhold's Miss Maude's Spaghetti Casserole
1 large onion, chopped
1 or 2 cloves garlic, minced
1/4 c. chopped green pepper
2 T. cooking oil
2 pounds ground beef
1 (6 oz.) can tomato paste
2 c. water
1 T. chili powder
salt and pepper to taste
1 (12 oz.) pkg. spaghetti
1 (13 oz.) can evaporated milk
3 eggs, beaten
1/4 pound American or Velveeta cheese, sliced or grated
Set oven to 350 degrees. Brown onion, garlic and bell pepper in oil. Add ground beef and cook until completely cooked, drain grease. Add tomato paste and water. Add seasonings and let simmer while preparing spaghetti. Cook spaghetti according to package and drain. In separate bowl, beat milk and eggs together with a fork. Grease two 1 1/2 quart casseroles or one 3 quart casserole. Layer spaghetti and meat sauce until all is gone. Put cheese on top. Pour milk mixture over all. Bake for 30 minutes or until cheese is melted and mixture is bubbly. This freezes well.