Concealed carry shirt and food storage dinner recipe

5.11 makes a t-shirt that has two pockets in it for concealed carry use.  http://www.511tactical.com/All-Products/Shirts/Undergear-Shirts/Holster-Shirt.html It's called their Holster Shirt.  It's a t-shirt, either scoop neck or v-neck, with two pouches, one on each side of the chest.  I'm going to try to make my own version of this over the weekend.  I'll take a couple of old t-shirts and cut one up and hand sew it on to the other.  My stitching will just be a long running stitch.  Once I get a good design that fits my handguns then I'll use a good t-shirt and make the final product.  Why not just buy one?  They are $75!  I'm sure I could scrounge around for a good sale but if I can make it myself so much the better.  I figure even with a well made t-shirt the entire project should cost less than $15.  I could also pick up a brand new t-shirt from Michael's craft store for $2.50. 


Tonight we had a pretty lousy dinner.  Two of the little grand kids came over for dinner.  Son and daughter-in-law brought over the "main dish".  They were frozen pizza rolls or something of that nature.  They were awful.  No, worse than awful.  How can people eat that garbage?  I'm sure they bought it with their food stamps.  This product should be banned from being bought with food stamps.  It was that bad.  Boy asked for seconds.  Sure, eat them all.  I ate one.  That was enough.  Never again.  I had leftover salmon instead.


Tomorrow we won't be home for dinner as we've been invited to a friend's for dinner.  Sunday night I am baking one of my favorites.  The recipe came from Cooking with Stored Foods by Tejada and Latham.  I  bought it back in 1981.  Wow, 31 years ago.  I must have been 2!  It's a good book and can be bought from Amazon for about $4.00.  I've tweaked the recipe a little but even the basic recipe is a good one.

Chicken Enchilada Bake
1 can whole chicken (drained reserving broth, skinned, boned and chopped) or 1 or 2 cans of chicken meat (or fresh - skinned, boned, and chopped)
1 1/2 cups chicken broth (mine is from the chicken soup mix from the bulk bins at Winco) 
1 4oz. can chopped green chilies (or home canned, or from fresh)
4-6 tablespoons dried minced onion
1 can condensed cream of chicken soup
1/2 cup oil
12-16 corn tortillas
3 cups shredded cheddar cheese
1 package enchilada sauce mix - made to directions or 1 can of enchilada sauce

Add water to the chicken broth to make 1 1/2 cups of liquid if you don't have enough broth. Chop the chicken meat.  In a pot combine the chopped chicken, chiles, onion, soup, and broth.  Bring to a simmer over medium heat.  Simmer for 3-5 minutes, stirring occasionally just to combine the flavors a bit.  Remove this from the heat.

In a medium skilled heat the oil.  Dip the tortillas into the heated oil just enough to soften.  Turn over and cook on the other side.  You don't want to crisp the tortillas, just soften them.  When I fry I drain the food on a brown grocery bag that's placed in a cookie sheet.  So, once you cook each tortilla set it aside on the grocery bag (or paper towel or however you drain fried food).  Cook all dozen tortillas.  

After the tortillas are all softened I stack two or three on top of each other and slice them into four strips.  (think small lasagna noodle)  When I'm all done I will have almost 50-60 tortilla strips (4x12=48 or 4x16=64).  

I use a 10x12 baking dish.  You layer the ingredients, just like if you were making a lasagna.  First put down a layer of tortilla strips.  Don't over lap them, just place them next to each other.  For the curved ones lay one down, flip another curved one over and you sort of have a solid piece.  Don't worry about it if you have some spaces.  After the bottom layer of tortillas put down a layer of the chicken in the soup mixture, then a layer of shredded cheese.  Next do a layer of tortillas, then chicken, then cheese.  Then a layer of tortillas.  You will either get two or three layers, depending on the size baking dish that you use.  I like to top the whole thing off by pouring enchilada sauce on top and then sprinkle with onions and cheese.  

Bake for about 20-25 minutes at 375.  Let rest for about five minutes after you take it out of the oven before serving.   It serves 4-6. 

If you don't have the patience to layer it all then just mix it all together and bake.  It's not as pretty but still tastes as good.  Remember, this recipe is from the 80s.  People weren't used to spicy things then.  Now, I'd probably splash on some Tabasco sauce too.