Week 32: 15 cans of soup

Chicken Enchiladas

1 can Mushroom Soup
1 can Chicken Soup
½ cup evaporated milk
1 onion chopped

1 package tortillas, corn or flour
(I made homemade wheat tortillas from my wheat supply -my husband liked it!)

4 cooked chicken breasts or 1 whole chicken
1 can black olives, sliced
1 lb mild cheese, grated

Mix soups, milk and onion. Cut tortillas in 1 inch strips. Debone and tear chicken in to bite size pieces. In a greased 9x13 pan layer half of each ingredient in the order of soup mixture, tortillas, chicken, cheese and olives. Repeat layers. Cover with foil and bake at 425 degrees for 30 minutes. Uncover and bake 10 minutes more. Serves 8 to 10.


"For the moment we live in a day of peace and prosperity, but it shall not ever be thus. Great trials lie ahead...and we must prepare ourselves temporally and spiritually..." Bruce R. McConkie

Week 31: 15 cans soup

Soups can be used for many meals; just as a soup or it can be added to other recipes.


Beef Taco Skillet by Campbell's
Makes 4 servings.
Prep/Cook Time: 20 min

1 lb. ground beef
1 can (10 ¾ oz.) Tomato soup
1 cup Picante Sauce
½ cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot.
TOP with remaining cheese.

Week 30: 10 lbs. Pasta

Macaroni Salad

7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup Kraft mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste
Combine everything just as listed. Refrigerate salad tightly
covered several hours before serving.

Week 29: 10 lbs. Pasta

Fettucine Alfredo

8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.