I Dare You To Eat It

Fresh Ingredients

1 bunch cilantro, leaves chopped

Storage Ingredients

1 can black beans, drained and rinsed (15 oz.)

2 cans crushed pineapple, drained (8 oz.)

1 can corn, drained (15 oz.)

1 can diced tomatoes (14.5 oz.)

1/3 cup Italian dressing

Mix all ingredients together. Serve salsa with tortilla chips and enjoy!

I found this recipe in the December, 2008, issue of the Friend magazine. The list of ingredients were perfect for food storage so I had to experiment. Everyone in my family thought it was great. This salsa is slightly sweet, not too spicy, loaded with fiber and just about every vitamin under the sun. I’m for sure going to add it to my three-month supply and then use it as a quick and healthy after school snack.   If I let my daughter and her friends prepare it themselves they even learn how to cook with food storage.

Fresh Ingredients

1-2 cups cheese, grated

4 green onions, sliced

Storage Ingredients

2 cups macaroni, uncooked

1 can chili with beans (15 oz.)

1 can tomato soup (10 3/4 oz.)

Boil macaroni in salted water for 7-9 minutes and then drain. Add chili and tomato soup. Simmer for 5 minutes. Serve with grated cheese and sliced green onions.

One of our good friends is an Institute Director in southern California. He and his wife visited our home during the holidays and I keep thinking about something he mentioned while we were together. He said he was concerned that today’s youth think that the way we get food is to drive up to a window and say, “Yea, I’ll have a number 7, please.”

This little recipe for Chili Mac could help with that problem. The macaroni is a long-term storage ingredient, the cans of chili and tomato soup are three-month supply ingredients, and it’s easy enough for a child to prepare. Have at it!