Recycle Used Candles

 

 

 

 

 

 

Gather all of your partly used candles and place them in a metal coffee can or a pan that you can just use for melting candles in. Melt the candles down in a double burner style, coffee can inside a bigger pan with water boiling in it. Remove all of the wicks with a fork. Place a longer, new piece of wick into the center of the mold that you are using as you pour the wax into it. When the wax cools and sets completely remove it from the mold. Now you have a new bigger candle. You can get Candle Wicks online for a pretty low price. This is a great way to always have candles of a good size and not throw any candles out. Melt them down and reuse the wax. 

The Prepper's Pocket Guide: 101 Easy Things You Can Do to Ready Your Home for a Disaster

Food Storage Recipe - Potato-Bacon Soup

 

                                                           Potato- Bacon Soup

 

                                       2 cans of chicken broth 

                                       3 russet potatoes, peeled and cut into 1/2 cubes

                                       1 medium onion , finely chopped

                                       1 teaspoon Dried Thyme

                                       6 strips of bacon , chopped

                                       1/2 cup of shredded cheddar cheese

 

                      Combine the broth , potatoes , onion, and Dried Thyme in a big pot , bring to a boil. 

                      Reduce the heat and boil until the potatoes are tender.

                      While the potatoes are cooking fry up the bacon until crisp.

                      Add the bacon to the broth mixture.

                      Season with salt and pepper to taste.

                      Serve in bowls and top with the shredded cheese.
 

Food Storage Recipe - Hamburger Casserole Ole

 

                           Hamburger Casserole Ole

                         NEED:

                              1 pound ground beef

                              1 package Taco Seasoning Mix   

                              1 cup of water 

                              1 9 ounce pack of frozen cut green beans 

                              1/2 cup of shredded cheddar cheese 

                               1/2 cup of shredded mozzarella cheese

 

     Preheat the oven to 325 degrees

    Brown the ground beef and drain it well.

    Add the taco mix and water. Cook over low heat for about 10 minutes. 

    Cook the green beans in another pot and then drain.

     Spread the meat in a greased 13X9 inch pan . Spread the green bean over the meat and sprinkle with the cheeses.

     Bake about 15 to 20 minutes . 

     Serving ides - Serve over tortilla chips and top with sour cream , chopped tomatoes, etc. 

 

Food Storage Recipe - Salsa Mac & Beef

 

 

 

                                Salsa Mac & Beef. 

                                       1 pound of ground beef , cooked and drained.

                                       1 can of beef broth 

                                       1 1/3 cups of water 

                                       2 cups of uncooked elbow macaroni

                                       1 can of cheddar cheese soup

                                       1 cup of Chunky Salsa 

                                   In the pan with the drained ground beef add the broth and water.

                                   Heat to a boil and then add the macaroni.

                                   Reduce the heat and let cook until the macaroni is done. Stir often.

                                   Stir in soup and salsa. Heat through and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Storage Recipe - Mushroom Pork Chops

                               This low cost meal makes a great meal. Serve with garlic bread and a salad. 

                       I usually serve with some green beans , too.

                            

                                1 tablespoon vegetable oil

                               1 Pound of pork chops 

                               1 can of cream of mushroom soup

                               1/4 cup of water  

                         In a pan cook the pork chops in the oil. Cook until browned on both sides. Then set                    them aside.

                         In the pan that you cooked the pork chops Add the soup and water. Heat to a boil.

                         Return the pork chops to the pan. Reduce the heat , cover, and simmer for a few minutes. Make sure the pork chops are cook all of the way through.