Marti’s Corner – 109

April 24, 2023

Hi Everyone,

Head on over to Our Prepared Community on Facebook and find all kinds of treasures!!!  I found this:

Evacuation Preparation

Here’s the thing…. I can’t remember this stuff, so I’m going to write it right on my emergency evacuation list!  

As a reminder, that list doesn’t have to be fancy.  Mine hangs on the inside of my pantry door. 

No comments about what is on my list.  My husband and I argued for 30 minutes about what should be on the list and I finally made the list without him.  If he doesn’t like it, he can make his own list!!!!

Take some else’s advice and prepare for that inevitable earthquake

I wasn’t ready: What I learned during the 1994 Northridge Earthquake | DPS News

Preparedness Table


Yellow Stripey Things

I LOVE this time of year in the garden.  Everything is growing and is green.  Give it a few months and everything will be full of bugs and dying from the heat.  Soooooo, once again we ask the question:  They why do we bother?  My answer:  Practice!  You learn what grows well in your city, even what grows well in different parts of your yard.  What kind of insects do you have to battle?  For example, I do not get squash bugs….ever.  Or Japanese beetles.  I also don’t have to worry about deer, or rabbits, or gophers.  Even the squirrels are not a problem – at least at my house.  But our summers are brutal and keeping everything alive is a challenge.

I’ve learned how to harvest and save seeds, even from lettuce and how to prune tomato plants.  

Every year is a giant experiment that depends on the weather, the bugs, and my diligence.  But there is NOTHING as good as fresh garden food!

THIS WEEK’S PURCHASE: 20 cans of tuna fish

   Don’t like fish (A.M. you know who you are!), get canned chicken or beef.  Of course, you can get tuna anyway and hand it out when beggars come to your door.  Just a thought.

   I grew up on tuna casserole:  pasta, tuna, Cream of Mushroom soup.  

MISC. PURCHASE – clothespins

I bought clothespins for the first time a few years ago.  NOW, I use them for EVERYTHING!!  I use them a lot in the garden.  I use them to attach the shade cloth to the pots, or the bird netting to the blueberry bushes.  I use them to clip up my blackberries.  I use them to close bags of chips.  And did you know that in the OLD days, we actually used them to hang clothes on the line.  


Enchilada Sauce

From Ree Drummond on the Food Network

I don’t use enchilada sauce often, and usually have 3-4 cans on hand.  But…… in case I need it, I have the vegetables already dehydrated and this shouldn’t be that hard to do.

  • 1/4 c. finely chopped red bell peppers
  • 1/4 c. finely chopped onions
  • 1 TB finely chopped garlic

    OR use reconstituted dehydrated vegetables

Heat 2 TB olive oil in a saucepan.  Add the peppers, onions, and garlic and cook until soft, about 2 minutes.


  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 beef, chicken or tomato bouillon cube
  • salt and pepper

    Cook until the spices darken and their flavors are released, about 2 minutes.

  • 1 TB flour – sprinkle in, stir to combine and cook for another minute
  • 1 15-oz. can tomato sauce
  • 1/2 c. chicken stock
  • 1 1/2 c. water

     Bring to a boil.  Cook until the sauce is nice and thick and reduced by about a third, 5-10 minutes.  Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth.  (You can also pour it into a blender to puree).  The sauce will keep in the refrigerator for up to a week and can also be frozen.

Chicken Tortilla Casserole

Ree Drummond – the Food Network

This uses the enchilada sauce from above.

  • 1 1/2 c. rice – prepare with 3 c. water.  Cook and set aside
  • 2 TB olive oil
  • 1 large onion diced
  • 3 cloves garlic minced

      Saute in the oil for a minute or two

  • 2 cans diced tomatoes
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin

    Stir and cook for another minute or two to release the flavors.  Transfer to a bowl and set aside.

In the same skillet:

  • 2 TB olive oil
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • salt and pepper

     Cook until the chicken is deep golden brown and done in the middle.  4-5 minutes

  • 1 c. water – add and stir to make a sauce.  Allow the sauce to boil until reduced by 1/2, about 2 minutes.  Stir in:
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed

To assemble:

  • 1 jar salsa verde – pour about 1/2 of the jar in the bottom of a 9X13 casserole dish.  Layer
  • 6-8 flour tortillas (can use corn tortillas)

    Layer the tortillas over the salsa overlapping the edges.

Spoon the rice over the tortillas

Spread the tomato mix over the rice

  • 1 can corn drained – sprinkle over the tomatoes

Add the chicken and bean mix

Sprinkle on

  • 3/4 pound grated cheddar jack cheese

Pour 1/2 of the enchilada sauce above

Add the 6-8 more tortillas in a layer

Pour the remainder salsa verde and enchilada sauce

Sprinkle the rest of the cheese

Cover with foil and bake for 20 min.  Remove the foil and continue baking another 15-20 min.  Serve with sour cream and cilantro for topping

Cheesy Mexican Cornbread

From the Whole Grains book by Betty Crocker

  • 1 1/2 c. cornmeal
  • 1/2 c. flour
  • 1 c. shredded Monterey Jack or Cheddar cheese
  • 1/4 c. sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1 c. buttermilk
  • 3 TB vegetable oil
  • 2 eggs
  • 1 can cream style corn
  • 1 can chopped green chiles, well drained

     Mix all ingredients and beat vigorously 30 seconds.  Pour into a greased 9 inch round cake pan, or a greased 8 inch square pan, or a 10 inch ovenproof skillet sprayed with cooking spray.

     Bake the round or square pan 25-30 min, the skillet about 20 minutes until golden brown.  Serve warm.

Author’s Note:  This bread is a good choice to serve with chili, bean soup, or any stew.



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