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 -  Monday, January 31, 2011
Awesome soup base
Reviewed By: Bonnie (Vernonia, OR)
This soup base makes awesome cream of broccoli soup. I just followed the package directions, and added some chopped up broccoli the last couple minutes. Super easy, super quick, and really yummy. And vegetable would work. I'm thinking...creamed peas!

 -  Thursday, December 09, 2010
Easy 15min New England Corn Chowder (with chicken)
Reviewed By: Eric (Bangor, Maine)
I decided to try a 100% food storage chowder today that turned out excellent. Experiments with PPs Creamy Soup Base have turned out well. Yesterday I made a nice Chipped Beef on Toast, today, chowder. I used the following: 1.5 Cups Creamy Soup Base 6.0 Cups water (less for thicker) 0.5 Cup Chopped Dehydrated Onion 1 can of creamed style corn 1 can of diced potatoes 1 can of chicken breast chunks in water 1 tsp ground black pepper *** Flavor was good and easily changable by using: Yoders canned bacon Bacon Bits Diced Ham Dehydrated chicken or TVP Cheese sauce Canned clams/fish dehydrated PP Potato Dices dehydrated PP Sweet corn Evaporated milk Please note however that the soup base is already pretty salty, so you will most likely NOT want to add any salt until after tasting. Especially when trying to watch sodium intake. When making chipped beef (S.O.S.) I discovered that I needed to soak the chipped beef as the salt was pretty heavy added to the soup base. Other possibilities seem endless...

 -  Tuesday, July 20, 2010
Enchiladas Naranjas
Reviewed By: Jenapher (Las Vegas, NV)
I love this as a base for so many sauces - so easy to prepare the base and then stir in (off the heat, of course) a couple handfuls of whatever cheese we have around and pour over any unsuspecting veggies. But back to the title - Enchiladas Naranjas. Allow me to preface this by saying that my husband and I are uber gringo, and while we love foods that are well SPICED, we cannot tolerate SPICY foods, if you catch my distinction. I made up this enchilada sauce on the fly about a week ago, and it is so beloved that we have eaten enchiladas 3 times already (chicken, beef, and pork). We hope your family finds this as yummy as we do. THE SAUCE 1 32oz box of chicken stock/broth 1 pkg mild taco seasoning 1 small can diced mild green chiles 1 cup Provident Pantry Traditional Creamy Soup Base - In a large saucier pan (sometimes known as an 'everyday pan') combine the stock/broth, taco seasoning, and chiles and bring to a boil over high heat. - Once boiling, reduce heat to low and whisk in the Creamy Soup Base - Simmer for 10-12 minutes, stirring occasionally Now use just like any other enchilada sauce in your favorite recipie! CHICKEN ENCHILADAS NARANJAS 1 rotisserie chicken, shredded 8-12 5" corn tortillas 3-4 cups shredded cheese Batch of Enchilada Naranjas Sauce - Ladle just enough sauce into a 9"x13" casserole to barely coat the bottom (this prevents stickage) - Steam the tortillas (this makes them pliable and prevents cracking); 15-30 seconds in the microwave in their bag should do the trick - For each tortilla, place 2 pinches on chicken and 2 pinches of cheese along the diameter, roll, and place in casserole SEAM SIDE DOWN - Once your casserole is chock full of filled and rolled tortillas, pour the rest of the sauce over the top. Make sure every exposed piece of tortilla is sauce coated, or you will have some very crunchy bits. - Sprinkle the rest of the cheese over the top and bake at 350F for 30 minutes. Resting the enchiladas for 15 minute


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