It's Not Thanksgiving Without . . . (Revised)

Cranberry Relish. Along with my grandmother's fabulous stuffing and her perfect pie crusts, this fruit salad completes Thanksgiving; the holiday is not the same without it. You can eat it as a side, as a dessert, or in place of gravy on your turkey breast (my favorite). This is also a perfect "make-ahead recipe" that can wait in the refrigerator until you need it.

Note: My grandmother is notorious for writing down recipes using terms like "a pinch of this" and "add to taste" insted of more exact measurements like 1/4 teaspoon, so taste along the way if you try this recipe.

1 large* package jello (I use cherry or strawberry, something that will not overpower the taste of the fruit; if I can find it, cranberry-flavored jello is the best.)

2 cups boiling water

Mix in a large bowl.

1 lb. fresh cranberries

2-3 oranges

2-3 apples

1-2 cups chopped nuts (We've always used walnuts.)

Chop the fruit (I don't peel the oranges) and nuts using a food processor. Add fruit to the jello in the large bowl. Mix well while adding 3 cups sugar. (Yes, that is a lot of sugar, but remember that cranberries and oranges are tart fruits and you need to make the salad palatable. If you are concerned, start with half the amount and add sugar a half-cup at a time until it tastes good to you.) Chill in the refrigerator.

*Now, this recipe fed my grandmother's family which included up to five adult children and their families. You could try using a small package of jello instead; just use 1 cup boiling water instead, and add less fruit to the mix.
**I apologize for the formatting of this post - I have been having trouble with it lately and I don't know how to correct it. It seems that Blogger can have a mind of its own sometimes.

Food Storage

What do you do when life gives you flour? Make waffles. Food storage isn't just for emergencies when you are desperate and a meal of Spam and dried apples is acceptable. You should be storing things that you'll actually eat and use regularly. For me, peanut butter is a great food storage solution. I have no problem rotating this item. Other staples I try to keep up: honey, corn, diced tomatoes, tomatoe sauce, mac n' cheese, peas, powdered milk oats, flour, sugar, graham crackers, cereal, Goldfish, Ramen, cream of chicken, pasta, and canned chicken. I also throw canned veggies into my food processor for baby food. I'm slowly building up my supply and always looking for good recipes to use my items. Here's a couple I like:

Whole-Grain Waffle Mix
I love the hearty, homemade flavor of these and make them for dinner often. I put out spiced pears, applesauce, bannanas, strawberries, jelly, whip cream, yogurt, butter, and syrup for topping selections. I use my pizza cutter to cut up bite-size pieces for the kids. I love that I don't have to worry about adding fresh buttermilk. I put the mix in a ziplock bag and use a permanent marker to write the remaining ingredients.

4 cups whole wheat flour
2 cups all-purpose flour
1 cup toasted wheat germ
1 cup toasted oat bran
1 cup buttermilk blend powder (next to powdered milk in grocery store)
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Additional Ingredients:
2 eggs
1 cup water
2 tablespoons vegetable oil
2 tablespoons honey
Combine the first eight ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 8 1/2 cups mix (about 4 batches)
To prepare waffles: Combine eggs, water, oil and honey; stir in 2 cups waffle mix just until moistened.
Yield: 5 waffles (about 6 inches) per batch.

Spiced Pears (serve on top of waffles or as a side)
1 (15 ounce) can pear halves or slices with syrup
1/3 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Drain syrup from pears into saucepan. Combine with brown sugar and spices and heat to boiling. Reduce heat and simmer uncovered about 10 min. Stir frequently. Add pears and simmer another 5 minutes or until heated through.

Taco Soup
This soup is very easy and yummy. I cook a few pounds of beef all at once, spread it on a cookie sheet and freeze, then store in freezer bags. I keep the cans and seasoning in stock and fall back on this meal on busy days.
1-1/2 pounds ground beef
1 envelope taco seasoning
2 cans (15 1/4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) ranch-style or chili beans, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
crushed tortilla chips and shredded cheddar cheese
In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seaoning, corn, beans and tomatoes, Cover and simmer for 15 minutes or until heated through, stirring occasionally. Top with cheese and chips.

Share your food storage solutions! You could also include finding storage space, best prices on items, ways to store, items we never thought of, meals only from food storage, best way to rotate, or other helpful ideas and suggestions.