Ranch Dressing

Wonderful Ranch substitute.  Very tasty!

RANCH SEASONING

1/2 c. Buttermilk Powder

1 Tbs Parsley

1 tsp Dill Weed

1 1/2 tsp Onion Powder

1 tsp Salt

1 tsp Garlic Powder

1/4 tsp Pepper

Mix 1-2 Tbs Ranch Seasoning into 1/2 c. Mayo and 1/2 c. Sour Cream.  For a slightly sweet version, use plain yogurt instead of sour cream or mayo.

Tasty Flaky Biscuits

I modified this recipe from my favorite fresh biscuit recipe into a food storage hunger fighter.  This tasty recipe should be a comfort food staple in any food storage program.  They bake up as soft and lofty as the fresh variety.  I know, because I made a batch with food storage and with fresh ingredients in the same night.  My family actually preferred the golden color and taste of the food storage biscuit over the fresh counterpart.  Quite a testament to the tastiness of this wonderful recipe.

BISCUIT

3 c. Flour

1 Tbs Baking Powder

1 Tbs Sugar

3/4 tsp Cream of Tarter

1 tsp Salt

1 Tbs Whole Egg

1/4 c. Butter Powder

8 tsp Milk Powder

1 c. Water.

Mix dry ingredients together.  Create a small well in the center and pour in the 1 c. water.  Mix and knead until evenly moist. 

Place on lightly floured surface and fold over kneading lightly about 6 times.  Press to 1/2 thick and cut with a large circle cutter.  One batch makes about 6 large biscuits.

Bake on greased cookie sheet, 450º for about 10 minutes or until golden colored and done.

Potato Dill Soup

I found this original recipe in a girlfriend's cute little cook book.  I modified it to be food storage worthy, and it is amazing.
The original recipe is from Lemon Poppy Cake and this recipe is here.  If you would like to check it out, she has some recipes available on her page and all the books available to purchase.  There are many wonderful recipes in these books and I would recommend having a look and buying some, but I digress.  Back to Potato Dill.

Potato Dill Soup

6 c. Chicken Broth (can use water and bouillon)

7 oz or 4 c. Dry Potato Slices

1/4 c. Dry Onion

2 tsp Dill Weed

2 tsp Basil

1/4 tsp Salt

1/4 tsp Pepper

1/2 c. Gravy Mix

2 c. Water

Add the gravy mix and water and chicken broth, whisking together till smooth.  Throw in the Potato Slices and spices and cook until potatoes are tender and soup is the consistency desired.

I made mine in a crock pot, cooked on high for about 3 hours then turned down to keep warm until dinner.  At one point, it cooked down too far and so I added more water.  No big deal.

She says to blend it, but I just broke up the slices with the spoon and it was delicious.

Some of my family liked a little more flavor, adding garlic or tobasco or cayenne.  I liked it just as it was, with just a little extra salt.

Soup in crock pot, just before serving.  If you
stir it, there is a small layer of broth floating
on the surface of a very hearty potato soup.

Dry Potato Slices