ALSO: "SOUP IN A BAG" (see link below for purchasing)


Note: This blog looks much better with Google Chrome.

Thursday, August 23, 2012


Here is my recipe for Alphabet Soup from "Soup in a Bag":

In Mylar Bag
1 cups dried mixed vegetables (carrots, peas,
    green beans)
2 Tbsp. tomato powder
1  Tbsp. dried onion flakes
1 1/2 Tbsp. beef or vegetable bouillon
1/8 tsp. sage
2 bay leaves
In baggie inside Mylar bag
½ cup alphabet pasta (look in the Hispanic section of the supermarket)

7 cups boiling water
Garlic powder and pepper to taste
 To Make:

To Make:

1.     Open Mylar bag.  Discard ABS. 

2.    Open baggie.  Pour alphabet pasta into a small bowl.  Add 1 cup boiling water.  Stir.  Let sit for 30 minutes, covered.

3.    In a medium-size cooking pot, bring 6 cups of water to a boil.  Add in Mylar bag ingredients.  Stir well.   Turn off heat. 

4.    Cover.  Let soup rest for 30 minutes.


5.    Add in the softened alphabet pasta.  Stir well.  Bring soup to a boil, then turn down heat to low, and simmer, covered, for 5 to 10 minutes, or until all ingredients are soft.

6. Remove bay leaves.  Stir and serve.

The perfect crackers to serve with this soup:

Pie Crust Crackers
Bread in a Bag Book Two

[1] You can buy this in the Hispanic food section of many supermarkets


I was asked to put a recipe from Bread in a Bag and Soup in a Bag here so you can try a sample recipe!

Unfortunately, the format for the book doesn't come across very well, but I hope you will try the recipe anyway.  If you have any questions or concerns, as always, please comment and let me know, or you can also reach me at pemick2@




Makes two 12 inch long loaves
An inviting bread with the great taste of olives and garlic. 

In a Mylar Bag:

Oxygen absorber packet
2 cups flour
2 Tbsp. sugar
2 tsp. yeast
1 tsp. salt
4 shakes coarse ground pepper

In Baggie inside Mylar bag:
1¾  cups flour


Three (3) tablespoons chopped
 Italian antipasti mixture 
 as shown (a combination 
of pepperoncini, olive oil, 
garlic, red sweet peppers 
and green olives), 
or any similar antipasti.

·        1¼ cup warm water
·        1 well-drained can
     (2.25 oz.) sliced black olives
·        3 Tbsp. olive oil

To Make:
1.     Open Mylar bag. Discard oxygen absorber packet and set aside baggie.

2.    In a medium size work bowl, pour in the loose, dry contents from the Mylar bag.  Whisk.  Add 1¼ cup water; the antipasti; the small drained can of sliced black olives; and the olive oil.

3.    Open baggie and measure out 1 cup flour and add to the dough in the bowl a little at a time, scraping the sides as you stir.  Add another ½ cup flour, a little at a time, until well  mixed.  Use your hands to mix the dough inside the bowl if you wish, but do not knead. If additional flour is needed use a little bench flour. 

4.    When all flour is incorporated, cover the bowl with a towel.  Let dough rise 90 minutes.

5.    Punch down dough inside the bowl.  Plop onto the work surface in which a couple tablespoons of flour have been scattered.  Shape into a round.

6.    Return to the work bowl and let rise for 1 hour again, covered with a towel.


7.  Preheat oven to 450°F.  Plop dough onto working surface again with a little flour scattered across it.  Flatten dough.  Let rest for five minutes.

8.    Cut dough in half and shape into two 12-inch oblong loaves.  Place each on a baking sheet sprayed with Pam®.

9.    Score shallow 1/8” inch cuts across the tops a few times to allow dough to expand.  Spray dough tops lightly with water, and sprinkle with a bit of salt and pepper. 

  1. Bake bread loaves for about 20 to 25 minutes, spraying with water every 5 minutes to acquire a crispy crust. 
  1. When done, bread will be dark golden brown all over and measure 195°F internally.   Let cool.
  1. Cut slices diagonally with a serrated knife. 

Saturday, August 11, 2012

Soup in a Bag - Look Inside

If you have wanted to "look inside" my Soup in a Bag book but couldn't before, now you can.  Click HERE and it will take you to the page showing my book, and it will show you inside as well!

Please let me know what you think!

Thursday, June 28, 2012

Pressure Canning Meat

I am so spoiled.  For the past few years I've made sure that my own cans (or commercial cans) of meat are on my pantry shelves, allowing me to plop in the meat into any meal I'm preparing.

I use ground beef for tacos, taco salad, tamale pie, spaghetti, and more.  The spaghetti sauce is made up in advance, along with the ground beef, and is pressure canned as meat spaghetti sauce.  The rest of the ground beef on my shelves waits for use in soups, casseroles, tacos, that sort of thing.

I also pressure can beef chunks to use in any dish that calls for chunks of beef, such as stews.

Chicken is VERY easy to can (well, all meat is).  I use my pressure canned chicken for casserole dishes, mainly. So easy to plop in the pint of chicken and cook the meal!

I am canning ground beef today.  As you can see, my Presto pressure canner guage shows about 13 pounds.  It will slowly go down another pound but I won't take it below 12 pounds because I have an electric range.  Otherwise the pressure may drop below 11, which will ruin my canning for the day!

Saturday, June 2, 2012

Some of the Soups in "Soup in a Bag"

This book, Soup in a Bag, is in color, with photos showing the soups that you can make with dry ingredients such as dehydrated or freeze dried broccoli, green beans, peppers, carrots, tomatoes and much more!

Monday, May 28, 2012


My 3rd book, Soup in a Bag, is now ready! Click on the photo on the left of this page, or click  here: ORDER SOUP IN A BAG.
There are 30 hearty, satisfying soups to try. Enjoy!

Tuesday, May 22, 2012

Soup in a Bag in Mason Jars

For those of you who prefer storing meals in jars/breads in jars, etc., you will enjoy this photo.  I am showing some men and women my books this Thursday and so I collected nine different Soup in a Bag ingredients within mason jars.

Monday, May 21, 2012

Soup in a Bag

Soup in a Bag is almost completed, it is at the publisher for review.  I'm  hoping in 1 or 2 weeks to have it up for sale!

Monday, May 7, 2012

Moisture Percentages

10% moisture content is recommended using  vacuum sealed storage methods.

I did extensive research by contacting manufacturers and companies for the moisture content on the following items that will be stored in Bread in a Bag and Soup in a Bag recipes:

White flour: 13 1/2 percent
Wheat Flour: 14 percent
Cornmeal: 14 percent
Wheat Bran: 14 percent
Yeast: 8%
Bouillons (Knorr, Herb-Ox): 10% or less
TVP: 0%
Egg powder: 3%

Since we know that white flour stores very well (up to 20 years),it appears that the only issue is rancidity due to oil content.

Tuesday, May 1, 2012

Soup of the Day

Today I made Italian Pasta Soup, which was a big hit with the missionaries.  Hubby liked it also, and I found it better than I expected.  It's a beautiful soup too, but then I'm partial to red!

Only one more soup recipe to go and then I'll finish re-testing all the soups and do the final review of the book before sending it out for my proof copy!

Tuesday, April 24, 2012

Soups and Rolls

Today I made two soups. Black Bean and Bacon and Sausage Bulgur. The Sausage one is so good we're having it tomorrow night with the Crusty Oval Rolls shown here from my second book Bread in a Bag Book Two! :) If you haven't already, learn how to pressure can. I pressure canned Italian sausage and it is fantastic!

Thursday, April 12, 2012

Green Bean Soup

This lovely soup is easy to make and tastes wonderfully fresh and Spring like.  You can keep it vegetarian as shown, or add ham TVP, or add ground beef.

Tuesday, April 10, 2012

Today - Corn Potato Chowder

This delicious soup is being re-tested today, but I realized I hadn't posted it here.  Awesome! :)

Friday, April 6, 2012

Black Bean Soup and Beef Stew

Next time I'll cook the roux a bit longer to give a darker color to the stew. :)

Wednesday, April 4, 2012

Today - Cajun Potato Stew

This delicious, thick and hearty, spicy  stew is based on the famous Louisiana Cajun Sausage Gumbos, and goes great with my rustic breads.  Andouille sausage is used, but it may also be made completely vegetarian with ham TVP or by adding more potatoes.

Thursday, March 29, 2012

Today - Italian Pesto Bean Soup

This turned out wonderful! Flavorful, hearty, with the light taste of green olives and pesto.

Wednesday, March 21, 2012

Today - Creamy Bean Soup

I felt inspired to make a creamy soup today but wanted to do something different.  This is the result, spicy, smooth, delicious, YUM!

Monday, March 19, 2012

Soup in a Bag - Status

Well I am surprised and pleased to say that my book is going way ahead of schedule.  I originally expected it to be done by the Fall, but it has been going very smoothly.

In order for the book to be published in color and yet still affordable, I might end up publishing two books: SOUP IN A BAG and SOUP IN A BAG BOOK TWO, each having 30 to 40 recipes instead of 50..

I'll keep you posted.

Today Lovely Split Pea Soup

This soup is so comforting and good.  And so very easy!

Friday, March 16, 2012

Tuesday, March 13, 2012

Sausage Soup

Today I made a sausage soup, but with fresh ingredients first to make sure I liked it before I convert it to all dry. Tomorrow I hope to have photos of the new soup!

Monday, March 12, 2012

Alphabet Soup

This vegetable soup is so delicious and children love it. You can't beat the addition of alphabet pasta!

Thursday, March 8, 2012

Spanish Rice Soup

This soup tastes fantastic, with a hint of lime and cilantro.  Zesty!

Thursday, March 1, 2012

Canning Chicken and Hamburger

Today I refilled my pantry with pressure canned pints of chicken and hamburger.  Here is the chicken:  These will go well with Dinner is in the Jar by Kathy Clark, as well as my Soup in a Bag.

Thursday, February 23, 2012

Today - Spicy Tomato Soup

This soup has a fabulous taste, and like all of these soups, maybe doubled or tripled to serve a larger family or group.

Tuesday, February 21, 2012

Monday, February 20, 2012

Soup in a Bag - White Bean

I am debating whether or not to create a new blog page specifically for my next book, Soup in a Bag.  If any of you have an opinion on the subject, please email me at Ldswoman at

Today's white bean soup turned out very well.  I'm looking forward to having it for dinner!  I'm also making chili beans, but it might not show up here until tomorrow.

Wednesday, February 15, 2012


My second book, "Bread in a Bag Book Two" is now published and available for sale!  See the icon on the left of this screen!

Friday, February 10, 2012

Pizza - the Bread in a Bag Way

Tonight I made pizza, with the olive bread recipe found in Bread in a Bag,  page 73 and the pizza sauce found on page 46 .  See photos.  It was awesome!!!

Thursday, February 9, 2012

NOTE: Chicken Bouillon

Please note that use of any chicken bouillon in meals in a jar applications must be a DRY powder.  Never use "soup base".  That is far too moist to put into a bag or jar and expect long term storage out of it.

Saturday, February 4, 2012

Braided Challah

I just noticed that somehow the Braided Challah bread is not listed in Bread in a Bag index.

Braided Challah is on page 67

Thursday, February 2, 2012

Bread in a Bag Book Two - Finished!!


My second book, Bread in a Bag Book Two is done!

Well, except for final review and the proof!  I hope to have it out for sale by March1st!

Saturday, January 28, 2012

Chocolate Croissants, Sourcream Nutmeg Quickbread and Orange Cinnamon Rolls

These things are dangerous.  I create them, make them, and next thing I know I'm gaining ten pounds just for fun! :)

Lovely lovely baked goods for Book Two


Tuesday, January 24, 2012

A wonderful Sandwich Bread

This roll is a last minute addition to the Bread in a Bag Book Two.  Great texture, wonderful flavor!

Wednesday, January 18, 2012

A Lovely Barley Loaf

This tender, light bread is made using barley, wheat and white flours.  Yum!

Monday, January 16, 2012

Today Ham and Cheese Scones

These turned out so delicious and are so easy to make, for Bread in a Bag Book Two!