Let’s post recipes that have been tried in our kitchens using only canned and dry ingredients. We can print and/or copy anything that sounds good to us. Given the current need for speed now in making preparations this will save an enormous amount of time for everyone and add to the diversity of recipes we each have in our arsenals.
CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH
3 tablespoons olive oil 3 cups chopped onions (about 2 medium) 3 garlic cloves, minced 1 tablespoon chopped fresh rosemary 5 cups low-salt chicken broth 2 15- to 16-ounce cans white beans, drained 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
1 6-ounce package baby spinach leaves 1 tablespoon finely chopped fresh sage Grated Parmesan cheese Extra-virgin olive oil (optional)
Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.
Makes 8 first-course servings.
Cook’s notes: the EVO isn’t optional! Save your parmesan rinds in the freezer and add them to this while it is simmering, remove before pureeing. If you have the calorie budget, you can add a little heavy cream at the point where everything goes into the blender. I cook with virtually no salt, but this might need a little (tastes differ) but I like lots and lots of freshly ground pepper on everything. I use freshly ground peppercorn melange, but you might prefer white pepper with this for the look. Skip the cheese and use a vegetable broth and you have a vegan dish, but then add a little lemon juice. You can also up the protein by adding some turkey sausage (or Aidell’s Chicken and Apple, which I love) during the sauteeing stage.
The onions and herbs can all be replaced with dried.
Spaghetti Sauce With Meat -1 can diced tomatoes -3/4 cup dehydrated hamburger -about 1 tsp. meat tenderizer Put the dehydrated hamburger in a bowl, pour on the can of tomatoes, add meat tenderizer, then add enough water to cover the meat. Cover and refrigerate at least 4 hours. After at least 4 hours, pour the meat mixture into a large pot and add the following: -2 small cans Contadina tomato paste (I use all dehydrated spices, you can adjust amounts up or down to suit your taste, and can also substitute fresh herbs if available; if using fresh add more, fresh is less potent.) -2 Tbs parsley -1 1/2 Tbs crushed basil -1 tsp oregano -1 Tbs minced garlic, OR garlic powder -2 tsp minced onion, OR onion powder -1/2 tsp crushed red pepper -1 tsp ground black pepper enough water to make a sauce of the consistency you want Stir it all up and let simmer 30–45 minutes, stirring occasionally. Towards the end of cooking I like to add 1 Tbs of butter, and maybe some grated parmesan cheese. Serve over hot cooked spaghetti.
Where do you buy dehydrated hamburger? In the grocery store?
Not very inventive but - Tuna or chicken noodle cassarole. 1 can of chicken or tuna, one can of mushroom soup with some canned milk in it, half a can of peas or green beans, reconstituted dry onions, seasonings of choice. Egg noodles of course. Can be made in a pot if no oven available. Crumbled saltines on top. Lipton noodle side dishes can be used to - they are complete with seasonings but will need a little more liquid so it isn’t too dry after the meat is added.
Corned beef hash - can corned beef, two cans of sliced potatoes (love those)dried onions and green peppers. Fry up a little crispy. Use Spam if you like it instead.
Chicken and rice - quick rice, chicken broth, can of chicken, veg of choice, a little mild curry powder for color and flavor, seasonings of choice. Or use Lipton rice side dishes and add chicken or ham.
I know, kind of boring but tried and true!
Pot Pie: 2 pie crusts (I used a pie crust mix in a box that req’d water only)
2 small cans chicken or roast beef, drained
1 can cream of potato soup
1 can cream of celery soup
1 can mixed vegetables, drained
a small amount of powdered or canned milk, just enough to thin the mixture a
little
pepper to taste - I don’t add salt because the soups have so much sodium
Prepare pie crusts and place one in a pie dish, or cake pan, etc. Mix meat or chicken, soups, veggies, milk and pepper in a bowl and pour into pie shell. Top with other pie crusts, be sure to vent the crust. Bake @350 for about 30 minutes or until crust is browned. Note: you can use other soups, cream of mushroom, cream of chicken - I guess you could use cream of broccoli, though I have not tried it. I used to keep the ingredients on hand for this when my kids were really little, so I always had a quick dinner to fix if needed. It’s really easy to make, you could certainly use a made from scratch recipe for the crust.
Slight drift here - the most valuable and used item in my pantry are those canned potatoes. They come sliced and whole but I think the sliced ones have more potato in the can. They can be fried (in butter - yum :-) put in a cassarole, shredded and fried, mixed with eggs and ham for a ham scramble with dried eggs….I even use them for a quick potato salad. The texture is perfect for that. Add some canned collard greens to fry up too.
No, dehydrate it yourself. It’s easy to do. Buy the leanest ground beef you can find/afford. Cook it gently til just browned. You want pieces that are no larger than about 1 inch or so, but don’t mash it up too fine. Some people will cook their hamburger with onion, garlic etc but I never do. Drain off as much grease as possible. I usually balance a colander over a large bowl, spoon the cooked hamburger into the colander, then use paper towels to gently squeeze out and absorb the grease. Getting the grease out is important, as grease left in the meat can cause it to go rancid… you won’t ever get it all out, just get as much as possible out. I am lucky to have an Excalibur food dehydrator, so I spread it out with a layer of paper towels on the trays to further absorb grease, then set it at 125 degrees for 6–9 hours (drying time depends on humidity). It is done when just hard. If you dry it for TOO long it will develop a kind of flat, burnt taste, and look almost black, so check it fairly often towards the end. Once dried just pour into clean glass jars and seal with a pump-n-seal or use O2 absorbers. Keeps fine on the shelf in a cool dark place up to 2 years. Also great for use in chili, hamburger helper, sloppy joes, anything like that where you’d use cooked hamburger. It will be much more flavorful if instead of pre-soaking it in plain water that you add whatever sauce/spices you’ll be using in the dish so it can really soak into the meat. Even with pre-soaking it will take about 30 minutes of simmering to get completely tender.
From the cruising sailor’s larder.
Canned bacon is actually pretty good (it is salty, so you will have to rinse it). K-Mart used to carry it. I need to see if they still do.
Canned Hams can be bought for about $2 a piece, and sure beat the spam/treet options.
And corned beef, at about $1 a can, is a real bargain. Goes great in canned or jarred spaghetti sauce.
My recipe contribution (prepared on a camp stove aboard a boat, no less <g>) is Sweet & Sour Pork over Rice.
You’ll need
1 canned Ham 1 box jiffy cornbread mix Instant Rice
Cooking oil
Ketchup White Vinegar Sugar
(optional) Canned Pineapple chunks
Prepare sauce first. Take 1 cup water, 1/3 cup vinegar, 1/2 cup ketchup, and 1 cup sugar and boil until thickened (will thicken more when cooling). You can add pineapple juice or chunks if you have them.
Prepare Instant Rice according to directions (5 minutes)
Cut canned Ham into 1″ cubes
Mix Jiffy mix with water to make a thick slurry Dip cubes
Brown ham in hot oil.
Serve over rice with sauce.
Damn good
Kim - you can also rinse the grease off the meat with hot water from the tap while the meat is in the colander. It works very well, then squeeze the excess moisture out. I do this for taco meat and spagetti sauce meat. And thank you for the instructions! I have a dehydrator and will try it myself.
Another flu wiki site bookmarked! Thanks everybody. Sorry I can’t contribute, but because of you all at least I won’t be eating unheated pancake batter everyday of the pandemic! :)
Super-Easy-I’ve-Had-A-Long-Day-Let-The-Teenagers-Cook-Casserole
Any seaoned boxed rice mix Any canned meat, diced or chopped Any canned or dehydrated veggies Optional, your choice of condensed soup
Endless ability to mix and match the above to create new and sometimes unusual combinations.
Basically just follow the directions on the box of rice. Then add the meat … either before or after cooking the rice, depending on the meat being used. After the rice mixture is complete, add one or more canned veggies (or rehydrated ones). Mix and hit thru.
You could also add a can of condensed soup. If you have a mexican/spicy rice mix use a tomato based soup. Wild rice mixes go good with a cream type soup such as mushroom.
If the rice isn’t seasoned enough or you are starting with a plain white rice add a seasoning packet such as taco seasoning, fajita seasoning, cheese & broccoli (from Knorr), onion soup mix, gravy mix, etc.
Sorry that I can’t get the tinyurl to work, maybe the mods can change them for me. Here is a list of some of my favorite links for “survival” food … starting with 328 recipes for SPAM. LOL! Not all of it is strictly-from-the-can … but a lot of it is and of those that aren’t many of them can be easily converted. You just have to think outside the box. <sorry for the pun>
Also google things like camp cooking and gifts in a jar. Not all of them can be converted, but many of them can. Or you might come up with a reasonable substitution from other food items.
328 Recipes for SPAM http://www.melborponsti.com/inxspa.html Bought a few too many cans of SPAM for the pantry? You are bound to find something that appeals to you here.
801 homemade mixes http://www.melborponsti.com/inxmix.html Some duplication in this list, or recipes being called different things but containing the same ingredients. However, I’ve found many items that are now a regular pantry item at our house.
163 No-Bake Desserts http://www.melborponsti.com/inxnob.html They always say to not forget the comfort items in your food storage plan. My thinking was that my food storage plan has to be prioritized with my fuel/cooking source plan. I figured no-bake fun items might be a way to give the kids something to do as well without having to worry too much about the youngest getting burned around the alternative fuel sources.
293 Popcorn Recipes http://www.melborponsti.com/inxpop.html Popcorn is one of our fave family snacks and will definitely be included in our emergency pantry items. For a change up I’m going to keep some of these popcorn recipes/flavorings handy by making them up and putting them in shaker bottles/ziploc bags.
Hot Chocolate http://www.recipegoldmine.com/bevhotchocolate/bevhotchoc.html How many ways CAN you make your own hot chocolate mix?! Several, and this link is just lists a few of the better ones that I’ve found.
Iced Tea Syrup Concentrate http://www.recipegoldmine.com/bevtea/bevtea26.html Even though you are supposed to store this in the fridge, a friend of my cans the stuff she makes and its just like using that high priced stuff from the grocery. You could probably even add flavorings to it with no problem.
Sourdough Recipes http://www.recipegoldmine.com/bevtea/bevtea26.html I’ve been experimenting with sourdough off and on for several years. Too much and I get tired of it, but if it is all you have and your yeast isn’t working or will be running out, this would be the way to go.
Gifts in a Jar http://www.recipegoldmine.com/bevtea/bevtea26.html Wait! This stuff isn’t just for gifts. I’ve found several recipes that I keep made up in the pantry for our own use. Sort of like high-end master mixes. <grin> Though, the best ones I’ve found call for very few additional ingredients being needed. Just make sure to label them well and keep a recipe book with them in your pantry so you know how to fix what you have … recipe cards fall off too easily.
Mix Recipes http://www.recipegoldmine.com/mixes/mixes.html Here is another list of homemade pantry items. Great make-aheads.
Jerky Recipes http://www.justjerkyrecipes.com/inxjer.html 125 different jerky recipes. My dad used to make great jerky. I think I’ll have him walk me through it once or twice and then branch out on my own using some of these recipes.
This is great! Please keep posting… I don’t have any made with just canned stuff but I’m working on it and will post when I can convert them.
Most basic recipe, and easy to store long-term:
1 cup protein (canned meats, chicken, tuna, etc.) 1 cup veggies (canned peas, string beans, carrots, corn, etc.) 1 cup starch (rice, pasta, canned potatoes, etc.) canned cream of whatever
There is a fair amount of variety possible with the above, depending on what you have stocked. It can be cooked in a single pot on top of a wood stove.
White Sandwhich Bread in the Breadmaker:
I used this recipe to make sure we could at least still have bread (assuming the power is on). I’m sure you could also mix it up and bake however you want.
INGREDIENTS 1 1/2 teaspoons instant yeast 3 tablespoons granulated sugar 3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup dry milk, non-fat powder 1 1/2 teaspoons salt 1 1/4 cups water 2–3 tablespoons vegetable oil
Place ingredients in the breadmaker in the order specified by your model.
I thought this would be something I would just make once and then keep the recipe on hand for when times got bad, but we like it so much we have been making a loaf about once a week.
Jambyla: 1 large can chili hot beans 1 can chili tomatoes (onion & pepper) 1 can corn 1 can crushed pinapple and syrup 2 cups cooked rice Bottled lime or lemon juice, about 1/4 cup. (powdered lemonade if that’s all you have!) Optional: can of shrimps, canned ham chunks or sausage Optional: small can of sliced olives Hot spices to taste. Mix everything together, heat and serve.
Ham with Cherry Sauce Recipe Ingredients 1 canned ham 1 (10 ounces) jar apple or guava jelly 1 tablespoon prepared mustard 1/3 cup pineapple juice 2 tablespoons dry white wine 1 (1 pound 5 ounces) can cherry pie filling 1/2 cup light raisins
Instructions Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds.
Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes.
Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes.
In saucepan, heat one 1-pound 5-ounce can cherrry pie filling and 1/2 cup light raisins to boiling. Stir occasionally. At end of heating time, transfer ham to a platter.
Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder.
Yield: 3 cups sauce
If you are using a pre-cooked canned ham the thermometer in this recipe probably isn’t needed.
Bar-b-qued Canned Ham and Peaches 1 - 3 pound canned ham 1/2 cup brown sugar 1/2 cup chili sauce 1 tablespoon lemon juice 3 teaspoons Worchester sauce 1/2 teaspoon chili powder 1/2 cup water 5 medium peaches, peeled and halved Remove any gelatin from ham. Place ham in 12″ baking dish; insert meat thermometer into center of ham. Bake at 325 degrees for one hour and twenty minutes. Meanwhile, in a saucepan over medium heat, heat to boiling, chili sauce, lemon juice, Worchester sauce, chili powder and water, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well.
Spoon peaches into baking dish and pour remaining sauce over ham. Bake ham and peaches about twenty minutes longer, basting occasionally with sauce, until thermometer reaches 140 degrees. Place ham on warm platter; arrange peaches around it.
Yields: 10 to 12 servings Preparation time: 3 hours
The Reynolds Company has some interesting recipes for cooking with their foil at http://www.reynoldskitchens.com Just click on the recipe link.
Mexican Hominy
One can hominy, drained (rinse, if water is available - cuts saltiness) 4 oz Velveeta cheese 1/8 to 1/4 cup salsa (you could start hoarding packets from Taco Bell!)
Heat all together till cheese is melted and mixture hot.
Serves 2
Rice and Beans
2 cups of rice 2 large cans of red kidney beans 1 small can ‘little white beans’ 1 48oz. jar of spaghetti sauce
Season to taste with chili powder and garlic
Cook rice. Add rest of ingredients and simmer until it’s hot or until you’re ready to eat. Stir and add a little water as needed.
Feeds 6–8 people well.
Citrus-Mallow Salad
1 can of pineapple chunks, drained 2 cans mandarin oranges, drained 1 can tropical fruit chunks, drained 1–2 cups mini marshmallows (or some of the canned Fluff/marshmallow cream that you aren’t saving to go on graham crackers <grin>) 2 bananas, if you have them
Toss all together and serve room temp or cold. In the winter it brightens up dinner a bit.
Chicken Stew
1 - 6 oz. Can chicken chunks (NOT drained) (you can use more for a meatier stew) 1 - 8 oz can Cream of Chicken soup 1 - 8 oz can Cream of Mushroom soup 1 - can of mushrooms and stems 1 - can Sweet peas (drained) 2 to 3 cups Shredded Cheddar Cheese (or Velveeta) 2 to 3 tablespoons butter or margarine (or if not available Butterbuds)
Mix all ingredients together on the stovetop and heat until the cheese is melted.
This can be served over rice, egg noodles, or a baked potato.
10 Minute Italian Meal
1 can of zucchini in Italian-Style tomato sauce 1 can of diced tomatoes 1 can of kidney beans 3 cups of instant rice 1 cup of water (or more depending on liquid in vegetables)
Mix everything together and heat until the rice is tender. You may need to add some more water. Garnish with Parmesan cheese…the more the better!
Corn Fritters
1/2 cup flour 1/2 cup cornmeal 2 T sugar 1/4 tsp. salt 1 tsp. baking powder 1 small can cream style Corn (8 1/2 oz.)
or
1/2 cup water and 2 tsp. Just Whites
Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown (Good with Baked beans.)
Stir Fry Noodles and Rice
1 package Ramen noodles (chicken) 1 cup plain white rice 1 can tomatoes (any kind) 1 can veggie of choice 1 can chicken (noodle if preferred) soup 1 can chicken 1/2 tsp. garlic pepper 1/2 tsp. chili pepper 1/2 tsp. Creole pepper (optional) 1 bay leaf (optional) 1 or 2 T oil
Drain water in tomatoes, chicken and veggie of choice. Use to cook the rice and noodles in a fairly good sized sauce pot with the tomatoes and spices. Make sure you have enough liquid for the rice and noodles. While rice/noodles are cooking, brown the chicken a little bit on a skillet. (so far, this should take no more than 10 minutes, however check the noodle and rice packaging for appropriate cooking times, and go with the longer time of the two.
Remove the bay leaf when the water is pretty well absorbed. Put the rice/noodle/tomato mix on the chicken, and pour the veggies in. Heat every thing up well.
Greek Pasta Salad
12 oz bag of Tri-colored spiral pasta 15 oz can three bean salad (with liquid) 4 oz can black olives (drain liquid) 5 or 6 artichoke hearts cut into bite-sized pieces (add 1/2 tsp. of the oil that the artichokes come in) - or you can leave this out
Note: artichoke hearts are available canned. Look in the gourmet section of your grocery or check out an ethnic grocer’s shelves.
Sprinkle with a dash of Parmesan or Romano cheese
Chicken Spaghetti
Chicken Spaghetti submitted by Jan
1 pound spaghetti 1 can cream of chicken soup 1 can nacho cheese soup (or cheddar cheese soup) 1 can tomato soup 1 can white chicken (like in a tuna can)
Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.
Linguini With Clam Sauce
2 cans clams (minced ,chopped or whole) 1 26oz can or jar of spaghetti sauce flavor of your choice
(not meat sauce)
1 tsp. basil 1/2 tsp. garlic 3 T olive oil 1 T chopped dried onions 1 tsp. wine vinegar/balsamic/white /cider any of these will do. 1 pound pasta(spaghetti, linguine, fettuccine) cook according to package
Sauté dried onions, basil and garlic for a minute or two. Add sauce and juice from the clams. Add vinegar. Cook the sauce for a few minutes and add clams . After the clams have warmed through, it is ready to serve over the pasta.
Serves 4
To make white clam sauce
Salmon Patties
1 can any brand pink or red salmon (about 8–10 oz), debone, drain and reserve liquid 1/2 to 1 cup crushed saltine crackers 1 egg (may use reconstituted dried egg or Just Whites) 1/4 cup chopped green peppers (or dried ones rehydrated in reserve liquid) 1/4 cup chopped onion (or dried ones rehydrated in reserve liquid) salt and pepper to taste.
Combine ingredients in a bowl and shape into 4 salmon patties. Sauté in margarine, oil or “spray vegetable oil” until brown on both sides.
Serve with instant mashed potatoes, canned peas, and tartar sauce. Since refrigeration may be a problem, you can purchase single-serving-sized packets of mayonnaise from my local warehouse stores along with single-serving-sized packets of sweet pickle relish. Mayo/pickle relish makes tartar sauce
Sweet n’ Sour Ham and Beans
1 - 16 oz. Canned ham onion flakes equivalent to 4 fresh onions 1 cup brown sugar (packed) 1/2 cup vinegar 1 tsp. dry mustard 1 tsp. salt 1 tsp. garlic powder 4 cans assorted beans of your choice (green, wax, butter, red, kidney, pinto, even baked beans) 2–3 T vegetable oil 2 tsp. soup base (or to taste) water
Saute onion flakes in oil. Add brown sugar, vinegar, mustard, salt, and garlic powder. Simmer 5 min. Add beans (with liquid if desired). Dice ham and add to mixture. Add as much water or as necessary to cover beans. Add soup base. Cover and simmer 1/2 hour or so. Serve as is or over rice.
Carrot Cake
2 cups flour 1 cup sugar 1 1/4 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. allspice 5 slices candied ginger, chopped 4 tsp. Just Whites 1 cup raisins 1 can sliced carrots 1/2 cup oil
Put the carrots in a bowl and mash a bit with a fork. Leave them looking like shredded carrots. Add the dry ingredients and the raisins. Mix well. The carrot liquid should be enough, but if batter is too dry, add a little water. Grease your cast iron skillet and put the batter in it. Cover and cook at low heat for about 30–40 minutes.
Crab Soup
1 large onion, chopped (or equivalent dried) 2 T olive oil 2 cans crab claw meat 1 can mixed vegetables 1 can potatoes cut in fourths (use fresh potatoes if available) 1 can diced tomatoes 1 can of any white beans 1 beef bouillon cube or 1 can of beef broth dash celery seed 1 T Old Bay Seasoning (if not available, use 1 tsp. cayenne pepper) 1 bean can of water (use less if beef broth was used)
Sauté onion in oil. Add vegetables (drain veggies unless water is scarce) and water. Heat until bubbling. Add crab and seasonings. Old Bay is required for a true Chesapeake Bay taste, but pepper will do in dire necessity. Serve with crackers or flat bread.
You can add pasta to stretch the soup.
Beet Slaw
1 can sliced beets cut in fourths 1 can sauerkraut 1/2 cup beet juice 1/2 cup vinegar 2 T brown sugar
Drain the sauerkraut and rinse with water if available, to get rid of some of the salt. Drain the beets into the sauerkraut can, to save the beet juice. Mix everything together in a bowl. Chill, or at least let stand, for an hour or more. After slaw has had a chance to sit, add more beet juice, brown sugar or vinegar to taste.
Garlic Cheese Grits With Ham
1 canned ham cubed 2 cups grits 8 cups water 2 cloves garlic or garlic powder to taste 1 or 2 pounds Velveeta, depending on taste
Put water in a big pot, don’t salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt.
This should keep without refrigeration for 24 hours for leftovers.
Cream of Potato and Vegetable Soup
4 T. butter flavored Crisco (butter is better if you have it) 1 small chopped onion or 2 T. dehydrated onion flakes (rehydrated) 1 can chicken broth 5 C. cubed potatoes — fresh, canned or dehydrated 1/4 tsp. salt 1/8 tsp. pepper 1/4 C. flour 1 can evaporated milk 1 cup water 2 cans mixed vegetables — may substitute dehydrated 8 ounces Spam, cubed (optional) — may substitute canned ham
Melt Crisco in Dutch oven (or large pot). Stir in onion and cook 2–3 minutes. Add broth, salt, pepper and potatoes. Cook 15 minutes or until potatoes are just tender. In a small bowl, combine flour and a small amount of evaporated milk until you get a paste, mixing until all the flour lumps are smoothed out. Stir milk mixture and water into potato mixture. Add vegetables and Spam (if you decide to use it).
Cook uncovered for 5 minutes. Serve hot with crackers or fried corn bread.
Yield: 6 large servings
RASPBERRY PEACH SMOOTHIE
1 can (16–1/2 ounces) raspberries in heavy syrup, undrained 1 can (15 ounces) sliced peaches in light syrup, drained, reserve liquid 1 can (8 ounces) table cream 6 ice cubes
Combine raspberries with syrup, peaches and cream in a blender. Blend until smooth. Add ice cubes and blend, adding reserved liquid, if necessary, to achieve desired consistency. Serves 3 to 4.
BLACK BEAN AND CHILI BURGERS (no meat involved)
1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) niblets corn, drained 1 can (4 ounces) chopped green chilies 1 cup cooked rice 1/2 cup cornmeal 1 teaspoon onion powder 1/4 teaspoon garlic powder 2 tablespoons oil Salt
In a large bowl, mash the black beans. Add corn, chilies, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large or 6 medium burgers. Salt burgers and cook in hot oil over medium heat until a brown crust forms; turn and cook on the other side. Serve plain, on a bun, or with salsa or chili sauce.
FOIL DINNERS
1 can (12 ounces) luncheon meat 1 can (15 ounces) sliced new potatoes, rinsed and drained 1 can (15 ounces) baby carrots, drained 2 tablespoons dried onion 1/4 cup brown sugar 2 tablespoons whole grain mustard 1/4 teaspoon celery seed 1/4 cup ginger ale
Slice meat into 4 slices and each slice into 4 pieces. Place 4 pieces in the center of a 12-inch square of heavy duty aluminum foil. Divide potatoes, carrots and dried onion evenly between each square of foil. In a small bowl, mix brown sugar, mustard, celery seed and ginger ale. Spoon over meat and vegetables. Fold foil into packets and place on a baking sheet. Bake at 375o for 30 minutes.
BABY VEGETABLE TOSS
1 can (15 ounces) baby corn (whole or pieces), drained 1 can (15 ounces) baby carrots, drained 1/3 cup strips of roasted red peppers 2 cups penne pasta, cooked and drained 1/2 cup Italian dressing Dried parsley flakes
Heat vegetables. Toss with pasta and dressing. Sprinkle with parsley flakes. Serve warm.
For a main dish: In a frying pan briefly heat 1/2 pound of ham that has been cut into 2- to 3-inch sticks. Add with the vegetables. Serves 4 to 6.
Note: if you don’t have peppers that you can rehydrate, then don’t worry about it and leave ‘em out.
LEMON CHICKEN WITH CAPERS
1 can (10 to 12–1/2 ounces) chicken, drained 1/4 cup all purpose flour Salt and pepper, to taste 3 tablespoons olive oil 6 tablespoons chicken broth 2 tablespoons lemon juice 1 tablespoons capers, drained 4 ounces spaghetti, cooked
Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve over cooked spaghetti. Serves 2.
MOCK BAKED POTATOES Heavy duty aluminum foil boats, 2 large (6 to 7 inches) or 3 medium (5 inches) 2 cups prepared instant mashed potatoes 1 can (14–1/2 ounces) whole potatoes, drained, coarsely mashed
Mix the potatoes together. Spray the foil boats with cooking spray. Spoon the potato mixture into the foil boats. Bake at 400o for 20 minutes or until lightly browned
TUSCAN CHICKEN AND VEGETABLES
1 can (13 ounces) chicken, drained and shredded 1 can (14–1/2 ounces) zucchini in tomato sauce 1 can (8 ounces) tomato sauce 1 can (15–1/2 ounces) cannelini beans (white kidney), rinsed and drained
(or 2 cups cooked white kidney beans)
2 tablespoons dried onion 1/4 teaspoon dried minced garlic 1/2 teaspoon dried thyme Parmesan cheese
Combine all but the Parmesan cheese in a large saucepan. Heat thoroughly, cooking for about 15 minutes. Serve with Parmesan cheese. Serves 4.
BLACK BEAN SOUP
2 cans (15 ounces each) black beans, undrained 1 cup chicken broth 1 can (4 ounces) chopped green chilies 1 tablespoon dried onion 1 bay leaf 1/2 teaspoon dried lemon peel
Puree’ 1 can of black beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3–4.
Fine Fruit Salad 1 large can pineapple chunks, with juice 1 can mandarin oranges 1 16 oz can drained sliced peaches 1 jar drained sliced marchino cherries 2 bananas, if available (rehydrated banana slices would work) 1 box instant vanilla pudding
Mix all together and place in fridge. Add banana just before serving.
Let me try formatting that with punctuation. “Fine Fruit Salad”: 1 large can pineapple, with juice; 1 can drained mandarin oranges; 1×16oz can drained sliced peaches; 1 jar drained sliced marachino cherries; 2 sliced bananas, if available (rehydrated would work, also); 1 box dry instant vanilla pudding. Mix all together and place in fridge. Add banana just before serving.
What a great thread! What fabulous recipes! Kathy in FL those links are going right into my bookmarks. A goldmine!
Pasta with chicken, sun dried tomatoes, and pine nuts. 1/2 cup drained oil-packed sun-dried tomatoes, chopped. Reserve oil; 1 can chicken; 1 pound bow tie pasta; 4 garlic cloves, minced; 1/2 cup chopped fresh basil (if you don’t have basil, use canned or frozen spinach, peas, aparagus, or even mushrooms); 1/2 cup chicken broth; 1/4 cup chopped prosciutto (or shaved southern ham, or bacon bits); 1/4 cup pine nuts, toasted Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and reserve. In skillet, heat 2 tablespoon oil reserved from tomatoes. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil. Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with toasted pine nuts and serve.
Nachos Empty a bag of chips onto a big platter. Top with hot refried beans from a can. (Normally I prepare ground meat with taco seasonings and add that but its fine without it if you want to go vegetarian) Top that with a can of diced tomatoes that has been drained, or salsa. Sprinkle with black olives. Top with nacho cheese. Top with reconstituted powdered sour cream. If you have fresh or dried chives, sliced green onions, or cilantro, sprinkle on top.
Oriental Noodle Salad One can of water chestnuts, drained. One can of mandarin oranges, drained. One can of chicken. Put on top of cooked angelhair pasta and toss. Top with sesame ginger salad dressing, chinese crispy noodles, and sliced almonds.
Corn pudding Heat over to 350. In large bowl stir together 2 eggs (reconsituted powdered, frozen or eggbeaters) 8 oz canned butter or butter flavored crisco, 1 cup reconstituted powdered sour cream, 2 cans cream corn, 3/4 cup sugar, and 1 box Jiffy corn muffin mix. Now add in whatever dry ingredients you have handy - ham, onions, green onions, cheddar cheese, sausage, bacon bits, sun dried tomatoes, jalapenos. The more the better. Add in enough and it becomes a dinner casserole. This will come out very soft, like a steamed pudding. Substitute cans of kernal corn for the cream corn and the texture will be more like cornbread.
Gotta have dessert too!
1/2 C ea chopped dates and figs, coconut, sunflower seeds, chopped almonds and cashews, dry milk powder, wheat germ, oatmeal and 2 C Rice Krispies. Heat 3/4 C ea honey and brown sugar and 1 C peanutbutter until melted, then pour over dry stuff, mix, press into greased 9×13 pan and let set up and cut into bars.
my little european classic, learned from the good people from the middle east.. Creamy Chick Peas Soup. the easiest hot food on the planet.. Dried chick peas soaked 12 hour and boiled 45 minutes -.Or canned chick peas. Bullion. Salt meat, sausages, bacon etc. Pickled paprika, cucumber or sun dried tomatoes…. Cook bullion, add the peas, and mince them with a electric hand mixer. (manual also possible). when the soup has nice consistency, add salt meat and ground pepper, put pickles on top, and serve with bread. A dash sour cream is the perfection. This is a perfect nutrition, cheap, easy and tasty, all ingredients are easily stored, ( we eat this once a month :)
Country Terrine (pate)
1 cup finely chopped onion (1 large) 2 tablespoons unsalted butter 2 garlic cloves, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled 1 tablespoon kosher salt or 1 1/2 teaspoons table salt 1 teaspoon black peppercorns 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1 Turkish or 1/2 California bay leaf 1/2 cup heavy cream 2 large eggs 3 tablespoons Cognac or other brandy 1/2 lb chicken livers, trimmed 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind) 1/2 lb ground fatty veal (preferably veal breast) 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes 12 bacon slices (about 3/4 lb)
Special equipment: an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer Accompaniments: cornichons; mustard; bread or crackers
Assemble and marinate terrine: Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
Bake terrine: Put oven rack in middle position and preheat oven to 325°F.
Discard plastic wrap and cover terrine tightly with a double layer of foil.
Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
Weight terrine: Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
To serve: Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
Cooks’ notes: • Terrine can be marinated (before baking) up to 24 hours. • Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.
Makes 12 to 14 servings. (but this is so good expect 5–6 to eat the whole thing.)
Serve with toasted baguette slices, cornichons, mustards, herbed mayonaisse and the wine-baked olives at my house.
This will help you to get to know your neighbors really, really well.
SALMON CURRY
1 can (10 3/4 oz) cream of mushroom soup 1/3 cup milk 1/2 teaspoon curry powder 1 can (7 3/4 oz) pink or red salmon, drained
In a sauce pan, combine soup, milk, and curry powder. Break salmon into chunks. Add salmon to sauce, stirring gently. Heat thoroughly. Serve with rice. Makes 4 servings.
(Note: Tuna may be used in place of salmon. If available, saute 1 cup chopped onions in 2 tablespoons butter or margarine, then follow recipe as written.)
QUICK CHICKEN A LA KING
1 can (10 3/4 oz) cream of mushroom soup 1/2 cup milk 1 can (12 1/2 oz) chunked chicken, drained 1 can (8 1/2 oz) peas, drained Dash of pepper
In a sauce pan, combine soup and milk. Stir until smooth. Add chicken, peas, and pepper. Heat thoroughly. Serve over rice. Makes 4 to 5 servings.
…what suggestions for recipes that don’t require heating…(in case you are worried about the smell drifting on the breeze)…?
C’mon Thai…
…no seriously eh…?…if you’re one of the few that have prepped and there’s not much food in the area, then the scent good home cooking will surely be noticed…(did you have the old Bisto gravy adverts where you are from…?)…or it may just be that you have no fuel, way of cooking or whatever…..i’m thinking of quick easy and sustaining without having to cook yet being able to vary the taste as much as possible……
No-heat cooking? I think I have some smoothie recipes for that, but living on liquids only isn’t too cool unless you are also taking a lot of vitamins/minerals to replace what you don’t get with the liquids … also fiber bills? <grin>
But if you are needing heat you might be able to combine the two activities … cooking in foil or in a pot with a tight fitting lid and in small portions.
When we go camping at some of the National Parks and Forests bears are an issue so we try and cook quickly and then quickly get rid of any “evidence.”
But in all honesty … me thinks that the smell of rotting garbage will probably be what most people are smelling if things get so bad you have to hide that you have food left.
Other suggestions would be to cook in an enclosed area out of the wind. And keep a supply of those “super deoderizer” type things … Febreeze, Airwick, Arm ‘n Hammer, etc. They might help cover any odors. I usually have some on hand anyway for sick rooms and plan on storing a lot of them … though they are below the food and water in priority … for in case of garbage issues, etc.
Lysol and other disinfectants like bleach water also will do the trick.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
RAINBOW BEAN SOUP MIX
3/4 c. dried red beans 3/4 c. great northern beans 3/4 c. split peas 3/4 c. lentils 3/4 c. black beans 2 T. dried minced onion 2 T. beef bouillon granules 2 T. dried parsley flakes 2 t. dried basil 2 t. powdered lemonade mix with sugar 1 1/2 t. chili powder 1 t. pepper 1 t. dried oregano 28 oz. can of crushed tomatoes
Rinse beans and cover with water and soak (or quick soak as is your preference). Place soaked beans in a large soup pot and add 8 cups of water; simmer 1 hour or until tender. Stir occasionally to make sure they aren’t sticking or need more water. Add 28 oz. can crushed tomatoes and seasonings. Simmer for another 30 minutes.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried white beans.
WHITE BEAN CHOWDER
1 2/3 c. dried great northern beans 1 2/3 c. instant potato flakes 1/3 c. imitation bacon bits 1/3 c. dried minced onion 2 T. chicken bouillon granules 1 t. pepper 1 t. sage 1/2 t. celery flakes 14 oz. can of diced or crushed tomatoes
Rinse and soak beans over night (or quick soak as is your preference). Place beans in a large soup pot. Add 8 cups of water, seasoning, and tomatoes . Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes. Cooking time will be lowered significantly if you use canned beans.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried black eyed peas.
BLACK-EYED PEA SOUP
3 c. dried black-eyed peas (rinsed and soaked) 1/2 c. dried minced onion 6 T. chicken bouillon granules 2 T. dried parsley flakes 1 T. sugar 2 t. dried minced garlic 1 t. chili powder 1 t. onion powder 1/2 t. pepper 1/2 t. garlic powder 28 oz can of diced or crushed tomatoes
Place peas in a large soup pot. Add 10 cups of water, tomatoes, and seasonings. Cover, bring to a boil. Lover heat, cover and simmer 1 1/2 hours or until peas are tender. Stir occasionally.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
WILD RICE AND BARLEY SOUP
1 c. barley 2/3 c. imitation bacon bits 2 T. brown sugar 2 t. dried basil 2 t. dried oregano 1 t. pepper 1 t. garlic powder 1 t. celery flakes 1/2 c. beef bouillon granules 1 c. wild rice 1 c. dried minced onion 2 cans sliced mushrooms, optional
Place all ingredients in a large soup pot. Add 14 cups of water. Bring to a boil. Add mushrooms if desired. Cover, lower heat and simmer for 1 hour.
Paprika noodles -
1 onnion, 1clove garlic, 300g tin mushrooms(about4–50z drained weight), fry these in a drop of oil, add 1/4 pt chick stock and 1/4 pt sherry (or half pt stock if no sherry), and 3tsp paprika. simmer covered 20mins then add 170g tin evaporated milk and bring back to bubbling. Serve with egg noodles. ( or anything else you like)
This dish was originally made with pork added after the onions and mushrooms and I guess you could probably make it with spam or any other tinned meat but I haven’t tried it with those.
Just a note. I’ve got two reasons for including a bunch of soups in my meal planning for prep planning.
1. Soup is one of the best ways to stretch your budget … either for money or for what you have on your shelves.
2. If you have anyone come down ill in your home, soup is more digestable than most anything else. Plus it is warm so will be soothing to a sore throat.
I really appreciate the other recipes that people are adding here. It has helped me out quite a lot.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
BLACK BEAN SOUP
1/4 c. dried minced onion 2 pkgs brown gravy mix 2 pkgs chili seasoning 1/2 c. dried parsley flakes 2 1/2 c. dried black beans 20 oz can of diced tomatoes (with green chilies if desired)
Rinse and soak beans. Drain and then place beans in a large soup pot with 10 cups of water. Add seasonings. Cover and bring to a boil. Lower heat, cover, and simmer for 1 1/2 hours. Add tomatoes and simmer for an additional 30 minutes or until beans are firm but tender.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
SPLIT PEA SOUP
3 c. dried split peas 1 c. instant potato flakes 1/4 c. dried minced onion 2 t. chicken bouillon granules 2 t. powdered lemonade mix with sugar 1 t. dried minced garlic 1 t. salt 2 T. dried parsley flakes 2 t. dried thyme leaves 1 t. celery flakes 2 (5 oz.) cans ham - optional
Place the place all ingredients in a large soup pot except for ham. Add 10 cups of water. Bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Puree soup if desired. Add ham and then hit through.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
CREAMY CHEESE SOUP
1 (1.5 oz) pkg of Knorr Cheese Sauce (or similar brand) 3 t. chicken bouillon 1/2 t. pepper 1 (1.4 oz) pkg Knorr Vegetable Soup Mix (or similar brand) 1/4 c. dried parsley flakes 3 c. powdered coffee creamer 1/4 c. cornstarch
Place all ingredients in a large soup pot. Add 5 cups boiling water. Mix well and bring back to a boil. Boil 4 to 6 minutes, stirring often and scraping bottom of pan. Add more water if you want to then it out some.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
PATCHWORK SOUP
1 c. barley 1 c. dried split peas 1 c. uncooked white rice 3/4 c. dry lentils 2 T. dried parsley 2 T. granulated garlic (or could substitute dried minced garlic) 1 t. pepper 2 t. salt 1 t. garlic powder 2 t. Italian seasoning 2 t. dried sage enough dried chopped onion to equal 1 cup rehydrated onion
Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary.
Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
CHEESY POTATO SOUP
2 c. powdered coffee creamer 1/2 c. imitation bacon bits 2 (1.5 oz) pkgs of cheese sauce mix 2 T. dried parsley flakes 1 t. salt-free seasoning mix 1 t. dried minced onion 1/2 t. pepper 2 c. instant potato flakes 2 (5 oz.) cans ham, optional
Place dry ingrediets in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes. Add ham if desired.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
POTATO SOUP MIX
3 c. instant potato flakes 1 c. powdered coffee creamer 1 pkg chicken gravy mix 2 T. dried parsley flakes 1/4 c. grated parmesan cheese 2 T. seasoning blend of your choice 1 t. dried minced onion 1/2 t. pepper
Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.
Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.
CURLY SOUP
2 T. dried parsley flakes 1 t. pepper 2 T. beef bouillon granuels 1/3 c. dried minced onion 1 t. sugar 3 to 3 1/2 c. tri-colored curly rotini pasta spirals 14 oz. can crushed or diced tomatoes
Bring 8 cups of water to a boil i na large soup pot. Add all ingredients to boiling water. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes or until pasta is tender.
This one is supposing that the electricity is still up, and you have some lemongrass in the freezer and some ginger preserved in sherry in the fridge.
Heat 2 cans chicken broth and one can water, add a chopped stalk of lemongrass, some ginger, some chopped garlic (dried?) and some cilantro if you have it, simmer for an hour. Add one can coconut milk, a tablespoon of fish sauce (more or less to taste) and some chili-garlic sauce to taste, simmer for about 15 min, then add a can of chicken breast shredded. Serve over cooked sticky rice or jasmine rice. This would serve 4 or 5 people, or just me and my middle daughter. :)
5 minute fudge- 1 can sweetened condensed milk, 2 bags of chocolate chips. heat, stirring constantly for around 3 to 5 minutes. as soon as the chips are melted and it has thickened a little- it is done. with regular chocolate i mix nuts, marshmellows. with white chocolate i mixed crushed peppermint candy or dried cranberries. chill until set.
I’m with Kathy in Fla. When I’m sick, I want soup.
Greek Egg Lemon Soup for 2
1 can of chicken with rice soup 2 tablespoons of dried eggs, reconstituted with lemon juice
Heat soup to just simmering, mix the dried eggs and lemon juice in a bowl. Add some of the heated broth to the bowl to bring up to temperature, then add egg mixture to the hot soup and stir to combine.
Also, Dem swears that his mother’s chicken soup will cure anything, so be thinking about making some and freezing it down.
Kathy in Fla. WoW ! I just bookmarked this page. Thanks to all, but especially Kathy.
if you want lotsa great canned food recipies go to a boat chandlery or the boating section of the library youll find a pile of books on cooking for cruisers all with nonrefrigerated foodstuffs
Baked Chicken and Spaghetti
1 onion, chopped; 2 T. shortening or butter; 1 can tomatoes; dash of pepper; 2 T. sugar; 2 cups chicken, cooked and diced; 10 oz. cooked and drained spaghetti; 1/2 c. grated cheese.
Saute onion in shortening or butter; add tomatoes, sugar and pepper. Heat to boiling. Stir in chicken and spaghetti. Toss gently with a fork. Pour into greased baking dish and sprinkle with cheese. Bake at 375 for 20 minutes.
CHIPOTLE CHICKEN 1 can tomato juice 1 can chicken 1 tsp dried minced onion 1 tsp dried minced garlic 1/2 tsp ground black pepper dash of ground cumin 1 tsp chopped chipotle peppers in adobo sauce (find in small can or jar in Mexican food section of grocery store)
Mix all ingredients together and let simmer about 10–15 minutes. Taste and add more chipotle if desired (chipotle is hot and potent, be careful!). Serve over hot cooked pasta or rice, or roll in tortillas.
appreciate the comment Seacoast. We are about to go spend a week at our secondary residence and do some prepping there. While I’m there I’m going to be spending some evenings converting a pile of recipes I have to can/box-only ingredients. Hopefully I’ll have some more to post when I get back.
Kathy in FL, thank you for your great ideas! I have a question for you. For your soup recipes where you suggest to “Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients, “ when there are dried beans in the recipe that need to be soaked do you put them in the jar in a separate baggie or something?
Lynn22 — have you seen those “gift in a jar” type things? Well, I just took the idea from there. I converted some of my gift in a jar soup recipes to where they would only need minimum additional ingredients. Usually I just put all of my seasonings in a small, snack-size zip bag. The beans in the jar and the seasoning mix either on top or on bottom.
Found another good site for homemade convenience mixes.
http://tinyurl.com/jxmz5 is the link to the ones for beverages. Pretty good variety here and might make for some good change-ups in your menu if the food issue is getting a little blah.
The Carrot Cake Recipe—
I tried this, with just a few alterations and it was fabulous!
I didn’t have candied ginger, so I used 2 tsp. ground ginger. I also added one snack cup of diced pears (I meant to add pineapple, but grabbed the wrong thing…) and about 1/4 cup chopped walnuts.
I used an egg…just because I could…you can also use 1 heaping teaspoon of soy flour and 1 teaspoon of water to replace the egg. I think the soy flour is generally less expensive than the All Whites.
I cooked it in a 10″ cast iron skillet. It was super moist, very spicy and gobbled up quickly….definitely the best use I have ever seen for canned carrots!
Pulled the following two recipes out of a file of camping recipes that I’ve had for a number of years. You could substitute canned veggies for the dried ones, just skip the rehydrating process.
BACKPACKER’S BEEF JERKY STEW
4 cups water 1 cup dried tomato pieces (about 20 slices) 1 cup beef jerky pieces (in 1/2-inch chunks) 1 cup dried peeled potato slices 1 tablespoon dried bell pepper pieces 1 tablespoon dried onion pieces 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried garlic salt and pepper to taste 1 fresh carrot, sliced (optional) 1 cup cooked and dried short-grain rice
In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate. Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.
BAKED POTATO IN A CAN
In the mood for a great baked potato while sitting around the ole camp fire? Here is a quick and easy way to make them. Remove the entire top of a soda can. Smear the whole potato with butter (and any other seasoning you like). Slip the raw potato into the soda can; cover top with aluminum foil and place the can onto the hot coals of your campfire. They bake in the can just as they would in the oven!
Fresh apples keep a reasonable amount of time so you could use this as an alternative cooking method kind of way to use up any that you have in the house before you go to your strictly dried supplies. Other alternative would be to rehydrate dried apples and adjust the cooking time.
APPLE DESSERT PACKETS
12 Large Apples 4 Tbsp Sugar 3/4 Cup Biscuit Mix Raisins 3 Tbsp cinnamon (or to taste)
Core and chop 1 apple in fairly large pieces, peeling if desired. Mix 1 tsp. sugar, a few raisins and cinnamon to taste with 1 Tbsp. biscuit mix; stir into chopped apple. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam. Cook in the embers approximately 30 to 45 minutes (the juice of the apple moistens the dough sufficiently). Makes 12 packets.
APPLESAUCE WITH GINGERBREAD DUMPLINGS
2 jars of applesauce 1 package of any flavor muffin mix or gingerbread mix
Dump applesauce into pan with lid. I sometimes add some sugar and a little water to the applesauce. Place on grill over fire or on hot coals. Mix up gingerbread mix and drop into applesauce. Cover and let cook for about 25 minutes. Good with ice cream, cool whip or milk poured on it.
BEEF JERKY CHILI
4 to 6 ounces beef jerky 3 Tbsp vegetable oil 1 tsp whole cumin seed 3 to 4 Tbls chili powder 1 teaspoon Onion flakes 1/2 tsp cumin (powdered) 1/4 tsp garlic powder(not garlic salt). 1 tsp oregano water flour
Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly. Add chili powder, stirring until well blended. Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix. Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving. Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often. To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.
BLACK BEAN TURKEY CHILI
4 sheets (12×18-inches each) foil 1 can (15 1/2 oz.) black beans, rinsed and drained 1 can (14 1/2 oz.) chili style chunky tomatoes 1 can (14 oz.) chili beans, undrained 1 stalk celery, chopped 1 small onion, chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 pound ground turkey Sour cream, sliced green onions, shredded Cheddar cheese, chopped cilantro or sliced jalapeno peppers
Preheat grill to medium-high. Combine black beans, tomatoes, chili beans, celery, onion, chili powder, cumin and turkey. Center one-fourth of chili mixture on each sheet of foil. Bring up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 12 to 14 minutes in covered grill. Serve with sour cream, sliced green onions, shredded Cheddar cheese, chopped cilantro or sliced jalapeno peppers, if desired. Number of Servings: 4
CAMP CHICKEN DIABLO
One small can chicken (about 5 oz.) One cup dry instant rice One packet tomato soup mix One-half teaspoon chili powder Any other spices, as desired
Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 1/2 cups in all). Stir in the chicken and warm the rice/soup/spices/chicken over the camp stove burner. Serves 1.
CAMP CHICKEN & DUMPLINGS
2 envelopes Lipton’s Cream of Chicken Cup-o-soup 1 large can Swanson’s Chunk Chicken Meat 3/4 cup mixed dehydrated vegetables (corn, peas, carrots, mushrooms, and tomatoes) 1 cup Bisquick in a zip-lock bag Water
First rehydrate chicken and vegetables (about 1/2 cup hot water for the chicken and 1/4 - 1/2 cup hot water for the vegetables). Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water (I like 3 for more of a soup mixture). Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 minutes on low heat. Serves 4.
This really does work. I barely got any cause hubby and the kids gobbled this up while I was cleaning the cooking gear up!
CAMP ONION RINGS
1 Large Vidalia Onion 1 Package Pancake Add Water Batter Butter Flavored Crisco Stick
Peel then Slice Onion into desired ring sizes. Mix Batter with water, thinner than what you’d use for pancakes. Heat Crisco over camp stove. Coat rings with batter. Fry to golden brown. Drain on paper towels. NOTES: Can add salt or pepper to batter mix, as pancake batter is sweet, particularly with Vidalia onions. Can also use Seasoned Salt, Essence of Emeril, Lemon or Cayenne Pepper to Red or White Bermuda onions for spicier rings.
CAMP RICE PUDDING
1 C instant rice 1 tsp cinnamon 1/4 C dried fruit 1/4 tsp salt 2 Tbsp sugar
Boil 1 C water and stir in the ingredients. Cover and wait 5 minutes.
CAMPFIRE CINNAMON COFFEECAKE
2 tb Butter or margarine 1 c Packaged biscuit mix (Bisquick, etc.) 1/3 c Evaporated milk, undiluted 1 tb Prepared cinnamon-sugar
Make Coffeecake: Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center. Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened. Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet. With floured hands, pat down evenly into the skillet. Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean. For Topping: Spread the coffeecake with 2 tablespoons butter or margarine. Then sprinkle 1 teaspoon prepared cinnamon-sugar over all of it. Cut into quarters, and serve warm.
CHEESY CHICKEN & RICE TORTILLAS
Lipton Spanish Rice (add water and butter only kind) 1 small can cooked white chicken Flour tortilla shells sharp cheddar cheese (sharp cheddar in a brick form needs no refrigeration - will last a week!) squeeze butter (squeeze butter needs no refrigeration - will last 2 weeks!)
Cook the Spanish rice as directed on the packaging using the squeeze butter. Drain the chicken and stir in a few minutes before the rice is done. Heat tortilla shells. Slice some sharp cheddar. Pile your rice mixture and cheese into a shell and enjoy!!! NOTES: Left over flour tortilla shells can be fried with a bit of butter and sprinkled with a cinnamon sugar mixture. Yum! Yum! preparation time - 20 minutes tops! Serves one or two
CHICKEN STROGANOFF
1 8-ounce package of noodles 1 packet of onion soup mix 4 tablespoons sour cream (made from dry mix) 1 6-ounce can chicken 1 small can sliced mushrooms water
Bring water to boil. Add onion soup mix and stir until dissolved. Add noodles and cook and stir until tender (8–10 minutes). Drain noodles (try to keep as much onion as possible). Combine with sour cream, mushrooms, and chicken.
DR. PEPPER BEANS
2 28 oz cans pork and beans 2 bell peppers, cleaned and chopped 2 small onion, chopped 2 tomatoes, chopped 1 cup brown sugar 1 tsp cloves 1 16 oz. can crushed pineapple 1 lb summer sausage sliced 1 can Dr. Pepper
Combine beans, onions, tomatoes, sausage, pineapple and peppers in a 12″ Dutch oven. In a bowl, combine remaining ingredients. Stir until sugar dissolves. Pour over the beans. Cover and cook 30 to 45 minutes.
Nothing beats easy clean up like foil-packet dinners. This could also go down in alternative cooking methods.
FOIL PACKET HAM & PINEAPPLE
Per each packet you need the following:
1 slice ham 2 - 4 pineapple rings 1 - 2 tbs. brown sugar 1 - 2 tbs. butter (or margarine) Aluminum Foil
For each packet: Cut the foil into a good size square (maybe 10 – 12 inches). Spread a little bit of the butter in the center. Place 2 of the pineapple rings on the foil and then cover with some of the brown sugar. Cover with the ham. Repeat for additional packets, if desired. Fold over the foil securely and place on the coals for heating. This doesn’t have to cook very long, maybe 10 - 15 minutes. The main concern is getting the ham hot.
Kathy in FL - you are really to be commended for all of these recipes, I know a lot of work went into posting all of them. I am going to print them out and keep them, and not just for when TSHTF either. thanks and keep up the good work. Great thread.
To everyone else who has posted recipes - sorry, did not mean the posting of 17:59 to leave anyone out - thanks to everyone!
Hi- Just want to say I appreciate the recipes too, Thanks!!
These are all great ideas. I have a question, though. When you all referred to canned ham, what exactly are you talking about? Spam? The little Hormel hams? When I was a kid, you could get 12–16 oz. canned hams (you opened the can with a little metal key) and they didnt require refrigeration. Now all I can find in the large size are hams that have to be refrigerated even before opening.
Yum! Lots of good recipes. Okay this is one I have not tried in that I have never done it with the dehydrated vegetables or powdered eggs. Still, it should work. Anyone who has ever made their own chinese fried rice at home should be able to adapt to making it with the dehydrated foods. The amount of vegetables is a ballpark as some people like more, others less.
Fried Rice 3 cups Rice ½−1 cup dried green onion (re-hydrated and drained) Equivalent of 3–4 eggs- Powdered eggs, scrambled 1–12oz can Chicken or about ½−1lb other canned meat of choice (ham is great) Soy sauce - to taste Canola Oil
Boil your rice just as you would to make plain white rice. In a large deep skillet or wok. Heat your meat of choice by stir frying it in about 2 tbs oil. Add more oil if needed to the pan to keep the rice from sticking before adding the rice. At this point you will want to shake in the soy sauce as you stir your rice. This will both color and season the rice. Stir in green onion and eggs adding more soy sauce if desired (careful this is liquid salt). Stir fry until onions become slightly translucent.
Alternate to eggs and green onion: ½−1 cup dried split peas (re-hydrated and drained) ½−1 cup dehydrated carrot pieces (re-hydrated and drained)
A great way to still make bread or muffins, even if you have no yeast. Hint: Instead of a bowl, mix your starter in a gallon ziplock bag then you can just knead the bag to “stir the mixture” each day. I have done it this way and it works very well.
AMISH FRIENDSHIP BREAD STARTER 3 c. sugar 3 c. flour 3 c. milk On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate). On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day. On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir. On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day. On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.
AMISH FRIENDSHIP BREAD: 1 c. Amish friendship bread starter 2/3 c. oil 3 eggs 2 c. flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. vanilla 1 1/2 tsp. cinnamon 1 c. sugar In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9″x5″ bread pans. Bake in 350 degree oven for 40 to 45 minutes.
Additions (one or more to taste):(1/2 cup)- Raisins, apple (chopped), crushed pineapple(drained), candied fruit, coconut, dates(chopped), nuts and/or chocolate chips may be added to batter before baking.
Saddle tramp - they have those little canned hams, with the keys to open at Sams’ and I have also seen them at Dollar General. I admit I have not looked at other places, since I got mine at Sams. I am going to Albertsons today and will see if they have any. Check your grovery store near the tuna, canned chicken, etc. I had not looked for canned roast beef or canned corned beef in years, but they still make it and it was under the canned chicken. Not a big variety, but still there. Those were staples at my house when I was growing up. I thought I’d use them in casseroles later on.
Saddle tramp - just re-read your post and clearly I need another cup of coffee! You are looking for the large sized hams, not the little ones. I will check the ounces on the ones I got at Sams’ - they are larger than a can of Spam, but not sure of the ounces. Sorry, and now for another cuppa joe.
Saddle tramp - armed with another cup of coffee, I am able to report that the 16 ounce “Dak” brand hams can be located at Sam’s. Of course, if you don’t have a Sams’ in your area, this information is absolutely worthless!! :)
Try WalMart for those canned Dak hams, a couple of years ago, right after Easter I bought about 3 cases of them on sale.
Also, here’s another recipe site you’ll like http://free.prohosting.com/hbhw/recipeindex.htm#breads%20stove%20top
Saddletramp … my motto is “use what you have.”
You can still get the smaller size canned hams. I can get that size … non-refrigerated variety for storage … at Dollar General for $2 each. I’m in Florida but you could check most any of the “Family” discount stores in their food sections if they have them. I should price them at wallyworld but I keep forgetting. I NEVER enter wallyworld without a shopping list. Its too dangerous a place for the budget. <grin>
On the other hand if all you have is SPAM or Treet type canned meat then use them … just lower and get rid of any additional salt that the recipe calls for. I think SPAM also makes a chicken variety now.
Poppy … a great big thank you!!! I somehow lost my Amish bread starter recipe in all of my reorganizing and couldn’t find it on the ‘net. I found the recipes for using the starter but not for the starter itself. I was getting upset I tell you. <grin>
Posted this on on Prep VI but thought I would post these ideas here as well …
here’s an easy one for skillet type breads. Take any cornbread recipe and just fry it up like pancakes. We call ‘em corncakes. Don’t laugh. I’m country born in KY and raised in Florida. LOL!
Seriously though, corncakes are sometimes better than pancakes as they are sturdier and I’ve found them less likely to “fall,” stick, burn, etc.
You can also use hushpuppy mix the same way so that instead of round little balls that you have to deep fry … thereby using more oil … you just fry them like a patty. Taste the same frankly and less hassle.
Just a couple of thoughts on cooking easy.
To be honest I’ve even used muffin mix that way as a substitute for pancake mix. I used to find the Jiffy Mix type muffin mixes on super sales so would stock up … but muffins can be a hassle and don’t go far when you have a big family. I make the mix a little runnier than it calls for and then fry the mix like pancakes and taaadaaaa … flavored pancakes with less hassle and less expense.
Just a couple of ideas for you anyway.
Kathy in FL - I grew up on those corncakes, we just called them fried cornbread- my mother made them to go with dinner instead of cornbread - I hadn’t thought of those in years - guess what we’re having with dinner tonight!! : )
Lots of things you can do with canned spam (and all the similar canned meats out there). BBQ pork Shake&Bake slices of Spam is amazingly good. Add them to any cream soup to change the tastes up (I am sure y’all have as much cream of mushroom soup stored as I do LOL). It’s great in Bear Creek dry potato soup.
For kids that hate tuna (my daughter cant stand it). make any tuna casserole and instead of bread crumbs or saltines on top, use goldfish crackers. Tastes awesome and kids love it. Personally I am stocking up on a lot of Tuna helper and chicken helper (same as Hamburger helper) because they cook quick and you can sub canned ham and canned chicken in there as well as throw in a (gag) can of peas to mask the taste (sorry can peas gross me out but yes, I still have them in stores)
Canned ham stars - grab a cookie cutter, slice long strips of the canned ham and cut stars out. Bread or Shake&Bake and you can warm these in a pan, you don’t need to bake. great mock chicken nuggets for kids
Green bean casserole - easy to make over a campfire over stove - it just wont crisp like the oven and most people have the essentials in their preps. I found fried onions in large vacuum sealed bags so inexpensively in the International aisle of the supermarket. WAY cheaper than the little cans you can buy.
Oh and the tuna helper can be cooked in a large thermos. Add all ingredients and add boiling water then seal tightly - let sit for one hour, shaking in between every 10 minutes. Is it perfect? No, but at least you don’t have to power on a stove or campstove for 30 minutes - just long enough to boil the water.
Speaking of the international aisle (thanks MominBC) …
And even more on that aisle…dried beans are half the price of dried beans in other parts of the store. Cans of luncheon meat also half the price. Spices? OMG, way less expensive than anywhere I have ever seen. I bought a HUGE bag of cumin Z(for my chili spice recipe) for $2.00. The little refill bags in the regular spice section cost 3–5 bucks (CDN).
I also noticed dried shredded pork there - it looks like fuzzy cotton balls so I didn’t buy any but it was inexpensive.
seriously check out this aisle, even rice (basmati-my fav) was less than costco (which is the cheapest in my area normally).
Also, if you have a Hispanic section you can get different soups for another change up. The kosher section might also have some specialty soups.
Glad to help with the Amish bread starter. I remembered it the other day because I was thinking about how I could make bread if I ran out of yeast. Thank you for all the fantastic recipes! I’m going to get a notebook to put all of these in to keep for using my preps for cooking.
GLAZED HAM & SWEET POTATO PACKETS
Preheat grill to medium-high. Center one-fourth of ham on each sheet of foil. Top with sweet potatoes. Combine orange juice, raisins, maple syrup and ginger; pour over ham and sweet potatoes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 12 to 14 minutes in covered grill. Number of Servings: 4
GRILLED GREEN BEANS
Drain green beans and place on large square of heavy duty foil. Put chopped onions and tomato slices over beans. Mix together remaining ingredients until well blended. Spoon over beans and fold foil tightly. Cook 30 to 35 minutes over medium hot coals.
GRILLED POUND CAKE S’MORES
Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty foil; spread with 1/2 cup marshmallow cream, and sprinkle with 1/2 the morsels. Repeat procedure, ending with third cake layer. Fold edges of foil to seal securely. Grill, without grill lid, over low heat (under 300 degrees) 7–20 minutes or until warm. Slice and serve immediately.
HAM A LA RAMEN
Cook the Ramen noodles (without flavor pack) along with the dried peas. Drain cooked noodles. Top with ham. Add parmesan cheese and red pepper flakes to taste.
HAM A LA RAMEN
Cook the Ramen noodles (without flavor pack) along with the dried peas. Drain cooked noodles. Top with ham. Add parmesan cheese and red pepper flakes to taste.
HEAVENLY HASH
2 c rice 4+ c water 1 pk onion soup mix 1 can kernel corn 1 can Spam, or other canned meat
Put the rice, onion soup mix and the water in a pan (use a little more than 4 cups to make up for the soup mix). Do not add any salt to the water; there is enough in the soup mix. When the rice starts to boil, cover and let simmer for 15 minutes. While the rice is simmering, cut up the Spam. After the rice is done, add the corn and Spam. Feel free to add any other leftovers from previous meals (e.g., bacon, sausage, peas, etc.).
Mexican Salad can be used as a main dish and forms a complete protein. I just cook and don’t write things down, but this is really good. I am stocking up on all the ingredients below). This will feed 2–3 people.
1 can black beans, rinsed 1 can white or yellow corn, rinsed dried onions to taste (or fresh if you have them) dried green peppers to taste (or fresh if you have them)-- Harmony foods carries them Medium Salsa to taste ( I typically use about 1/3 jar of the smaller sizes) (you can add canned chunk tomatoes as well) oil and vinegar.
ONE POT PASTA
Boil 4 cups water in a Dutch oven. Add pasta, onion, red pepper flakes, and salt. Let cook for 10 minutes (or until tender). Add soup mix, oregano, and garlic. Let cook for 5 minutes. Stir in cheese and ground red pepper.
PINEAPPLE PEPPER BEANS
Preheat Dutch oven and lid over fire. Chop pepper, onion and tomato. Cut sausage lengthwise, then slice into thin pieces. Pour beans in Dutch oven, add tomatoes, onion, peppers, sausage, pineapple and brown sugar. Stir well to dissolve sugar. Sprinkle on a bit of garlic powder and stir. Place over medium heat and add coals to top. Bring beans to gentle bubble and let cook 45 minutes to an hour, stirring occasionally to avoid sticking. If heat on bottom is too hot, sticking will be a problem. Option: Stir in a can of Dr. Pepper for an interesting taste. Option: Serve with a sprinkle of grated cheese and tortilla chips.
RAMEN SUPPER
In a skillet, arrange the pasta, chicken, peas, carrots and chicken broth and sprinkle tarragon on top. Bring to boil, reduce heat - cover and simmer for 15 minutes.
SIX CAN CHICKEN TORTILLA SOUP
Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes and green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese if desired.
TIN CAN PIES
Using thoroughly cleaned tuna or catfood cans allows everyone to have his/her own dessert!
Spoon pie filling into cans about 3/4 of the way full. Spoon dry cake mix on top (more if you like crunchy pie, less if not). Thinly slice butter and put it on top of cake mix. Bake in a cardboard box oven for 20 minutes with 18 hot coals (you can place 4 soda cans inside the oven to hold up a cookie rack… under the cookie rack goes the charcoal and then you place the pie cans on top of the rack). Bake for 20 minutes or until top is golden.
Poorman’s Beef Stew
Cook the noodles as directed, adding the mushrooms. Next add a half teaspoon of onion and a teaspoon of steak sauce (depending on taste). Let simmer, then add beef and garlic. Toss to warm through.
Orange Chicken Ramen
Microwave ramen for 2 minutes and drain. Stir in cheddar cheese spread. Add small amount of chili garlic sauce. Add honey and chicken and juice from one orange.
ASIAN BEEF & NOODLES
In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1–2 additional minutes.
American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8–12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan.
TANG TANG NOODLE
Saute the garlic and onions in the peanut oil for 2 minutes. Add the chili flakes and saute for 1 minute. Stir in the peanut butter and continue stirring until it is completely melted. Add the soy sauce, stock, and vinegar; stir until thick and bubbly. Toss the sauce into the noodles and coat evenly. Serve warm. Garnish with more minced green onions, if you wish. Makes 4 servings.
Kathy, Can you use red pepper flakes instead or will it taste different? Maybe chili powder then?
Oh, by the way, I think you put the vagabond stove on the new reorts thread. You may want to repost. Thank for the help with the recipes.
LisaB … I use red pepper flakes and chili powder as substitutes. The one thing that I’ve noticed about using red pepper flakes is that you get a more concentrated taste when you get one in a bite of what you are eating. Chili powder pretty much spreads through out the dish.
For example, using chili powder to fix chili versus sprinkling red pepper flakes on a pizza. To me red pepper flakes have a higher “ouch” factor. <grin> If you don’t have red pepper flakes you could also try tabasco or similar hot sauce.
Tang Tang is a Thai dish I think and some Thai dishes thrive on the “ouch” factor. <grin> I also play with a recipe to make it suit my own tastes.
Heck, leave the red pepper flakes out and let your dinner partners ouch-up their soups themselves by providing chili powder, red pepper flakes, tabasco, or whatever else you use to create some heat in your food. Even taco sauce will work. This way they can make it as hot, or not, as their tastes want.
I think I’ll definitely go with the chili powder. I hate the “ouch” of the red pepper too.
Is it happening here too?
I was introduced today to “Table Cream” also found in the international aisle by a Brazilian friend today. It’s in a small can (similar in size to sm condensed milk). When opened, there’s a pudding like thick white sauce inside. She used it in stroganoff instead of sour cream. This will be on my list next trip to Walmart! I too am keeping a notebook with ideas, recipes, etc. Check out camping sites (Gorp, boyscouts, etc) for easy trail meals, dutch oven cooking, foil meals, etc. Note to self- pick up flat cast iron lid for 14″ skillet. :)
Kathy in FL That is the same recipe that our family calls WORLDS EASIEST DESSERT. Empty one can pie filling evenly into an 8×8 or 9×9 cake pan Sprinkle one package of Jiffy yellow cake mix dry over filling Melt one stick butter or margarine and pour over cake mix. Bake in 350 degree oven for 30 to 40 minutes Can serve hot outof oven or cold out of frg. when hot addd ice cream very good. My mom always had the preps on her self incase someone came over we did not expect, she would say come on in and make it up fresh. Very good
A couple of considerations to think of. No one in our household is a coffee drinker, just never developed a taste for it. However, I know many are. One way that you might be able to fend on a sweet tooth during a stage when sweets are hard to come by would be to have on hand some of those flavored coffees or flavored coffee creamers. They are pricey at the grocery but there are plenty of recipes for homemade ones on the web.
If you aren’t a coffee drinker, you could also do this for tea. For instance, you could make Peach Tea with the following recipe or adjust it for any flavor.
PEACH TEA
Blend well. Use 2 - 3 teaspoons of mix per mug of hot water. Or blend it for an iced tea. If the instant tea you are starting with is already sweetened omit the 2 cups sugar.
There are also a ton of recipes for flavored cocoas on the web. Below is an easy one with a couple of variations to it.
Rich Cocoa
Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regular mug. Variations:
Baked Caramel Pudding-Mix
Topping:
Combine pudding ingredients except nuts. Stir to blend. Spread batter in 11 by 7 by 1–1/2-inch pan, bottom rubbed with shortening. Sprinkle nuts over the batter. Combine topping ingredients. Pour over batter and nuts. Bake in a 350 F. oven 30 to 35 minutes. Spoon into dessert dishes. Serve warm with whipped cream. Yield: 6 to 8 servings
More comfort food … chocolate <grin>
Baked Fudge Pudding-Mix
Topping:
Combine cake ingredients. Stir to blend. Spread batter in 8 by 8 by 2-inch pan, bottom rubbed with shortening. Combine topping ingredients, stirring until cocoa is thoroughly dissolved. Pour over batter. (Don’t be afraid! It is NOT a mistake.) Bake in a 350 F. oven about 40 minutes. Spoon into dessert dishes. Serve warm with topping of your choice including any of the toppings you would use on ice cream, if desired. Yield: 9 servings
Chicken Flavoured Rice Mix
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
This recipe could be considered a big space saver if you are planning on having a lot of condensed soups in your supplies.
Condensed Soup Mix
Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup. To use: combine 1/3 cup of mix with 1 1/4 cups of water insaucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup.
While the following recipe calls for using currants, you could substitute any dried fruit you have on hand. Blueberries are good as are cherries and blackberries. Its not the same texture as a cake, but if a good alternative. Another bonus is that this does not use eggs. The buttermilk that it does call for using can be made from buttermilk powder which can be picked up at most groceries.
Cornmeal and Currant Muffin Mix
Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions:
Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.
Curried Rice Pilaf Mix
In medium bowl, combine all ingredients. Sotre in airtight container.
To prepare: Combine 2/3 cup Mix in 1 1/2 cups water. Bring to a boil. Cover, simmer over low heat 14 - 18 minutes.
Here is a frugal way of making dried onion soup mix. I have a lot of recipes that call for it, but I get tired of pay a buck something for a box that only holds a couple of the little packages. This way I can make a larger batch for myself and put it aside in my prep pantry.
Dried Onion Soup Mix
In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.
I know I’ve seen brown bread mentioned in another thread, but here is a simple recipe. Doesn’t use eggs. Buttermilk it calls for can be made from powdered buttermilk.
Heirloom Brown Bread Mix with Recipe
-BROWN BREAD:
Mix: Combine all ingredients until well blended. Store in an airtight container.
Brown Bread: Preheat oven to 350 and grease loaf pan. Combine all ingredients, let stand 1/2 hour. Pour into loaf pan and bake 45–50 minutes.
Kathy - I just made your 6 Can Chicken Tortilla Soup - delicious - and cannot believe how easy it was! I was just standing in my kitchen trying to figure out what to make for dinner as I have every canned good known to man but no ‘fresh’ ingredients - no milk (just dry & I don’t know how to use it yet), no cheese, no eggs (except powdered & don’t know how to use it yet), no bread - and was thinking how I much I did not want to go to the grocery store at 5pm during rush hour. Then I thought what a perfect time to pretend I COULDN’T go to the store - and remembered this thread! Thank you so much for putting so many recipes on here - it is much appreciated and if there ever is pandemic flu or anything else - we’ll all be eating well thanks to you. I’m going to copy this entire thread to Word and print it out for a separate cookbook binder to keep handy…
Quick Stew : 2 - 14.5 cans stewed tomatoes ( Mexican, Italian, or Cajun ), 1 - 15oz can black beans ( drained and rinsed ), 1- 16 oz can corn ( drain and rinsed). Combine in sauce pan and cook over medium heat for 5 minutes, stirring occasionally.
I have added various other veggies to this one of my favorite is cubed zucchini that I have lightly browned. I’ve also added various spices cumin, chili powder…etc.
Quick Chili 5 cp water 1 cup uncooked elbow macaroni 1 can tomato paste 1 15 0z can kidney beans ( drained and rinsed ) 1 14.5 oz can chopped tomatoes 1/2 cp chopped onions 1/2 cp green bell peppers 2 teaspoons chili powder ( or more to taste) black pepper to taste
Add water to large pot and bring to boil ( can add dried onions and bell peppers here to reconstitute…the above amounts are for fresh). Add the macaroni and cook for 5 minutes. Add the remaining ingredients and enough water to desired thickness, and cook for 20 minutes.
On another thread something came up about making our own snack mixes and for storage. I figured that the store bought snack mixes could probably get about a year out of them if you buy the furtherest out for the “best used by” dates.
Using a Food Saver or similar contraption you could make your own and should have approximately the same storage time. I’ve been collecting recipes for snack mixes for about a week now having thought this might be a good way to perk things up if everyone is getting kind of tired of being inside, stressed out, bored, etc. I found several useful ones at http://www.cooks.com Just put “snack mix” in the search box and you should come up with over 150 recipes … though lots of them are similar there is still plenty of variety.
Black Forest Cobbler
Ingredients
Equipment Dutch Oven
Instructions: Put cherry pie filling in first then add the cake mix (if your cake mix calls for eggs and or milk by all means add it for a richer texture if you have them, or used powdered variety. It will still work with out it though.) Mix only if you add eggs and milk. Add the walnuts if the crew will let you. Break up the Hershey bar on top so it will melt. cooking time approx 45 min.
The brands listed in the recipe below are just suggestions. You may have store brands or other national brands that you prefer.
BARBECUE CAMP STEW
Mix and cook on low for 1 hour, stirring regularly.
I can get canned squash year round, but for some it might be seasonal. Check your grocer’s shelves. Also, Velvetta cheese doesn’t have to be stored in the frig until it is opened or you could substitute some of cheese product like Cheez Whiz. I’m buying some of the small Velvetta boxes. Not as economical as a big box, but is certainly better than going without.
BETHLEHEM CAMP SQUASH CASSEROLE
Combine all ingredients and pour into greased casserole dish. Bake at 350 degrees for about 40 minutes.
Dixie Rice Casserole
Preheat oven to 325 degrees. Spray a 7×11 casserole dish with cooking spray. Place greens in a strainer and press down on them with a large spoon to squeeze out excess water. Combine all ingredients in a large mixing bowl. Pour into casserole dish and bake for 40–50 minutes.
Traditional Hummus
Open can of beans and drain liquid into a cup. Pour beans into a food processor. Throw in Tahini, Garlic, Soy Sauce and Lemon juice. Process into a paste. Add a little of the reserved bean juice if mixture is too thick.
Black Bean Pasta
Cook pasta according to package. Heat oil in a large skillet over medium heat. Cook onions until tender. Add garlic and cook 1 minute. Stir in remaining ingredients (except pasta). Heat through, reduce heat, cover and simmer 10–15 minutes. Serve over pasta. Garnish. Serves 4
Meatless Hamburgers (Split pea)
Ingredients: 1 TBS olive oil + 1–2 additional TBS if sauteing 1/2 c. chopped onion (dried could be used) 1/2 c. chopped bell pepper (dried or dehydrated) salt and pepper 2 tsp. minced garlic 4 ounces mushrooms, sliced (canned or dried will also work) 3 c. vegetable broth (or whatever you have) 1 c. dried split peas, picked and rinsed 1/2 c dry brown rice 1 tsp. ground coriander 1 tsp. ground cumin 3/4 c. dry plain bread crumbs, plus 1/4 for coating
Heat 1 TBS oil in large (4–6 qt) pan over med-high heat. Add onion and bell pepper (after reconstituting) with generous pinch of salt. Sweat Add garlic & mushrooms-cook 4 minutes. Add broth, peas, rice, coriander & cumin. Bring to boil. Lower heat, cover and simmer 1 hour or until rice and peas are tender. Remove from heat and pour into food processor or blender until just combined. DO NOT PUREE Pour this into a bowl and stir in 3/4 c. bread crumbs. Season to taste with S&P. COOL for 30 minutes. Shape into burgers. Dredge both sides with bread crumbs. Fry in oil in pan until brown (app. 3–4 minutes per side) or to grill- cook on high 3–4 minutes per side.
This can also be made in a dutch oven in a firepit…
Gourmet Italian Dinner (Really)
This came from a backpacking website that I frequent.
Serves two.
Ingredients:
Fix soup according to package directions. Put broccoli into 1 inch water, cover and boil for 5 minutes, set aside. For long-term treks, fix the green beans according to package directions. Put pasta in large pot of boiling water, simmer for about 5 minutes, cover and set aside. Mix cornstarch, milk, and 1/4 cup water in pot and heat, stirring constantly, until thick. Add butter, clams and juice from can, plus small amount of additional water if sauce is too thick; stir until hot. Serve pasta with sauce poured on top. Sprinkle parmesan cheese on top of pasta sauce and broccoli. Put muffin mix into Silverstone frying pan, add water, stir, cover with another upside-down frying pan and put on low heat for 10 minutes. Hold both pans together, flip, and cook other side for 10 minutes. Check for doneness by inserting a fork into cake; if done, the fork comes out clean; if not, cook a little longer.
Mexican Fiesta
Here’s another one from a backpacking website.
Serves two.
Ingredients:
Fix soup according to package directions; add “some” red pepper flakes to spice up the soup and give it a Mexican flavor. Fix some freeze-dried refried beans according to package directions. Heat tortillas one at a time in the bottom of a frying pan over high heat. Cut up the cheese into very small chunks so it looks grated. On a long-term trek, add the onion flakes and some more red pepper flakes to the beans, put some beans and cheese into a tortilla and eat. On a weekend, cut up the green onions; put beans, cheese, and onions into tortilla, add taco sauce, and eat. For sweet corn cake, make the corn bread according to directions, adding the sugar before baking. Pour the batter into a Silverstone frying pan, cover with another upside-down frying pan, and put over low heat for 10 minutes. Hold both pans together, flip, and cook other side for 10 minutes. Check for doneness by inserting a fork into cake; if done, the fork comes out clean; if not, cook a little longer.
Some fuel conserving tips: Soak rice for a few hours in the usual amount of cooking water. Add salt, bring the water and rice to a boil, then turn off the heat. Let steam for 20 minutes and it will be done. This is a SE Asian method used by people who have to gather their own fuel. Tip: For fluffier rice, put a clean kitchen towel or a few layers of paper towel under the lid while the rice is steaming.
Spaghetti can be cooked as follows: Bring 1 quart of salted water to a boil. Add 9 oz spaghetti or other thin pasta. Bring back to a boil, stir and boil for 1 minute. Remove from the heat, cover and let sit. Begin heating your sauce. Every 5 minutes or so, put the spaghetti back on the heat until the water boils. Then remove again. It will take a little longer than usual to cook the pasta this way. This is an old backpackers trick for making spaghetti and sauce at the same time on a one-burner camp stove.
The only substitutes I haven’t found for this recipe yet are the butter and eggs. Eggs I’ve heard can be substituted with a soy flour and water mixture … or go with powdered eggs. The butter can be canned butter, “squeeze” butter that lasts several days after you open the squeeze bottle without refrigeration (assuming it isn’t too hot), then there is powdered butter and butter buds. It will mostly depend on what you have stored or have available.
Beer Can Date Bread
Remove tops from beer cans with can opener; lightly oil insides.
Sprinkle baking soda on dates. Heat beer to boiling and pour over date mixture; set aside to cool.
Cream butter, maple syrup, vanilla extract and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees F for 15 to 30 minutes; look for tops to split and test for doneness.
Do not cut bread for 1 day as the bread may crumble if it is sliced while still warm.
Finally found a cake recipe that didn’t need eggs. I don’t why I didn’t think of checking allergy sites before. That might be a good place to look if you think you don’t have a substitute for a particular ingredient.
Egg-Less Chocolate Cake
INGREDIENTS:
Sift dry ingredients together into a mixing bowl. Add remaining ingredients and beat until almost smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
On a search for all things “eggless” I found some of the following links that I thought I’d share.
Egg Substitutes http://www.gfrecipes.com/eggrepl.txt
Eggless Cake Recipes http://www.eggless.com/test5/index.shtml
Eggless Drop Cookies http://www.eggless.com/test4/index.shtml
Eggless Sweet Potato Casserole http://tinyurl.com/qtg27 (Suggest you substitute the regular sweet potatoes with canned ones and skip the cooking … just mash as directed)
Eggless Eggnog http://tinyurl.com/rqf93 (uses French vanilla pudding instead)
Eggless Pasta http://tinyurl.com/ny5or (for those who want to try their hand at making their own pasta. It doesn’t look hard.)
A little bit of silliness here, but if you are scrambling around for a breakfast idea for your prep menu this might be a good one.
Homemade Pop Tarts
Filling
Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside.
Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.
Using sharp knife, trim the tart to approximately 3 1/2 x 5 inches and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.
Optional: Lightly beat egg white with milk. Brush tops of tarts and sprinkle with sugar, if desired.
Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced
Here’s another one for the kids that is a little silly. Personally I don’t like YooHoo, but my kids and husband do. <shudder> To me they taste like cocoa powder mixed in water. But each to his own. <grin> Just trying to come up with some comfort foods that I don’t have to store and are easy to throw together.
Yoo Hoo Chocolate Drink
Mix all contents in a blender for 30 seconds. Makes 2 drinks.
You can leave the meat out of this one or substitute canned meat or TVP. It sounds different, but it is actually quite good. What I like is the important ingredients are mostly canned items.
Pumpkin Chili Mexicana
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans chiles, corn, chili powder, cumin, salt and pepper. Reduce heat to low. Cover; cook, stirring occasionally for 30 minutes.
White Chicken Chili
Sauté onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally.
Makes 6 servings (1 1/2 cups each).
I keep cans of 7UP, Sprite, and ginger ale in the pantry in case of upset tummies. I’ll probably stock a little more in case of a flu that goes intestinal with some of its effects. For the butter in this recipe, you could probably substitute butter-flavored Crisco or something similar. What I like is that you can make it in a cast iron skillet.
Skillet Cobbler
Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up® over everything. Bake at 350 degrees F for about 35 to 45 minutes.
Rice Fritters
Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry.
Remove from heat, and add raisins, nuts, and lemon rind, and stir.
Cool for at least 1/2 hour and then add the eggs, mixing well.
Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritelle should be golden brown. Drain on paper towels.
The frittelle can be rolled in sugar or sugar and cinnamon, and eaten for dessert.
Mashed Potato Pancakes
In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined.
In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well.
Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.
Makes 12 pancakes
I forget but someone on this thread or another was talking about stocking Nutella. We danged if I didn’t try the stuff on the family and even my kid that hates nuts of any kind liked it. You guessed it, the jar is already gone.
I’ll be going back to get some … and hiding them in the darkest corners of my prepping closet … and actually found some recipes for using Nutella.
They are at http://tinyurl.com/oxwyn
Some of them use other things besides pantry-only items, but you might be able to come up with reasonable substitutions. I’m finding it easier and easier to think in terms of substitutions for my recipes now that I’ve expanded my horizons a little.
I’ll list this recipe “as is” but include my substitution ideas in ( ).
Baked Burrito Packets Makes 4 servings.
Note: For spicier flavor, add 1 minced jalapeño pepper to chili mixture.
Heat oven to 425 degrees F. Coat a baking sheet with cooking spray; sprinkle with 1/2 tablespoon cornmeal. Mash chili until beans are almost smooth. Stir in cheese and cilantro. Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares.
For each packet: Place 1 square on baking sheet and spoon 1/4 chili mixture in center. Fold 2 corners together to form triangle. Press edges together with fork; poke holes in top (to let steam escape). Sprinkle with remaining cornmeal. Bake 10 minutes or until lightly browned.
Caribbean Shrimp Packets
Preheat grill to medium-high or oven to 450 degrees F.
Center one-fourth of pineapple chunks on each sheet of aluminum foil. Arrange shrimp in an even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven.
Serve over rice.
Makes 4 servings.
In case you haven’t guessed, I’ve been having fun experimenting on my family with pantry-only recipes. I’m just hoping someone else can benefit from this as well. <grin> Hasn’t hurt my family’s feelings any to be experimented on. LOL!
Sonoran Shrimp Packets
Preheat oven to 450 degrees F or preheat grill to medium-high.
Center one-fourth of corn on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with shrimp and salsa. Drizzle with lime juice and oil.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 14 to 18 minutes on cookie sheet in oven or grill 12 to 16 minutes in covered grill.
Serve with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions.
Number of servings: 4
Asian Spaghetti
Bring large pot of salted water to a boil on high heat. Add 2 tablespoons oil and spaghetti. Boil according to package directions until al dente. Drain.
Heat remaining 1 tablespoon Oil in small skillet on medium heat. Add sesame seeds. Sauté 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.
Basque Country-Style Spaghetti
In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes).
Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink.
Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese.
Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately.
Serves 4.
Chili Pasta
Prepare pasta according to package directions.
While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately.
Yields 4 to 6 servings.
Greek Spaghetti
Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.
Canned Meat Patties
Grind meat, (meat grinder, potato masher or 2 forks) and add onion, potatos, egg, and seasoning. Shape into 12 patties, and fry in hot oil.
One of the main staple items that people are stocking is rice. Rice by itself would leave me craving other foods very quickly. I’ve found a really good index of rice recipes at the two links below. Not all of the recipes use pantry-only type staples, but you should be able to use enough of the recipes as-is or find equivalent substitutes for the ingredients that you are bound to find several to add to your E-Prep recipe file.
758 Rice Recipes (A-L) http://www.melborponsti.com/inxral.html
1,112 Rice Recipes (M-Z) http://www.melborponsti.com/inxrmz.html
Got this from Martha Stewart’s website (bless her heart!)
Parmesan Risotto
Serves 4 Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
6 to 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots(about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper 1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes. 2. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice. 3. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock. 4. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat. 5. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.
We had shrimp alfredo for supper last Saturday night and as I haven’t been to the grocery store for groceries lately - no cream and low on shredded parmesean cheese. So I used prep foods. 2 sticks butter, melted. Mix in 2 1/2c grated parmesean cheese and melt slowly over low heat while slowly adding in 2 c evaporated milk. The color was a little more carmel colored than with cream but overall my family didn’t complain about taste difference.
SALMON CURRY
In a sauce pan, combine soup, milk, and curry powder. Break salmon into chunks. Add salmon to sauce, stirring gently. Heat thoroughly. Serve with rice. Makes 4 servings.
(Note: Tuna may be used in place of salmon. If available, saute 1 cup chopped onions in 2 tablespoons butter or margarine, then follow recipe as written.)
QUICK CHICKEN A LA KING
In a sauce pan, combine soup and milk. Stir until smooth. Add chicken, peas, and pepper. Heat thoroughly. Serve over rice. Makes 4 to 5 servings.
Kathy in FL - Those are two definite “keepers” in my opinion. Anything that can be served over rice gets my attention!
Thanks Hillbilly Bill. <grin> I picked these up from a Hawaiian Electric company site a few weeks back and just finished treating my family as guinea pigs. They enjoyed both recipes, though these kids did say they liked the tuna curry version better than the salmon curry.
GUY BREAD
3 cups self-rising flour 1 beer
Mix together Put in loaf pan Bake at 350 F for 45 minutes
I got this recipe from a guy at work. I asked him how much beer, and he looked at me strangely and said “one.”
Me: “Ok, so how much is one beer.” Him: “You know, just one, like you would drink.” Me: “Bottle or can? Or one of those cans of Fosters?” Him: “You’re over thinking this. Just pretend you’re a guy and go for it.”
So, I did, and the results were good. You can add things to this bread (“you know, cheese and stuff”). Try chopped apples and cinnamon. I suppose you could use sparkling apple juice if you don’t drink beer. I haven’t tried it though.
Someone was asking me on one of the threads about what I’m going to do for cheese. I’m trying various things as I haven’t found a good source for traditional cheese that doesn’t need refrigeration.
Some of the options that I’m going to use:
We love beer bread at our house. Haven’t made it in awhile, might have to make a beer run tonight.
Recipe for “Day Cheese”
Mix 2 2/3 cups of instant dried milk to about 4 cups of water in a double boiler. If it foams, skim it off or let it settle.
Turn on the oven and add a little bit of lemon juice or about 2 T. of vinegar.
Trick here is you have to keep stirring the milk to keep it from scorching. DO NOT bring to a boil, you want it just under a boil. Your milk should “curdle” so that you have a mostly clear liquid (whey) and a soft curd. If that isn’t happening try adding a little more lemon juice or another tablespoon of vinegar.
Once it has curdled, turn the heat off and pour the stuff into a wire strainer. The whey will run off. There was a little bit of a language barrier between me and the lady giving me this recipe. She said that you could use the whey for other things … but she was talking so fast and using words I didn’t know, so you will have to look up that one on your own. <grin>
Once the whey is drained off the curds, rinse with cold water to remove the last of the whey.
Season with salt … or salt and pepper if desired.
You can eat it “as is” or use it in pasta recipes.
Since my family does not eat dry beans very much I need to find recipes for cooking them that are tasty and will appeal to my family of picky junk food junkies. One of my sons refuses to eat beans at all but has been informed he may need to develop a taste for them.
I found some good recipes to try on the Central Bean Co., Inc. website: http://www.centralbean.com/recipes/Recipe_List.html
I did find the following hint on how to reduce the need for beano on yet another site. The longer the soaking time, the greater the amount of gas-causing properties (technically, the term is oligosaccharides) that will dissolve in the water. Then you rinse them away and start with clean water.
Margarine Substitute using powdered milk
Found this and tried it using several different types of cooking oil (olive, canola, corn, etc.) and they all worked equally well. It was actually the method of incorporating that made a bigger difference. Use a small whisk and really whisk the oil in (incorporating) as you drizzle it into the water/milk mixture.
Ingredients:
Mix water and food coloring with powdered milk until completely dissolved. Drizzle the cooking oil into the milk/water mixture and whisk as you drizzle. You need a nice, even incorporation of the oil.
If your mixture is still too soft for your preference, you can mix in a little additional powdered milk. You can also add just a little bit of salt if you desire.
APPLE CRISP (Uses dried apples and I replaced the regular margarine with the margarine that I made with the recipe above. It still worked and it still tasted good.)
1. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30–40 minutes, then simmer in water.)
2. When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened.
3. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the fan once or twice to assure even baking.
Makes about 6 cups.
APPLE FRITTERS
(Uses dried apples. The only thing that might make this difficult would be if you aren’t storing any kind of dried egg product.)
Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix.
Heat 2″ of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
POWER BARS
(This may be an alternative type of dessert or be a replacement for one meal. Or it could be a supplement “snack” if you are having to do a physical activity that you are not used to such as collecting and/or cutting wood.)
1. Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. Optional ingredients can be kneaded in as well.
2. Shape into logs about 2–3 inches long and 1 inch in diameter.
3. Roll in powdered milk, confectioner’s sugar or coconut.
HOW TO CAN CHEESE
This one that I’m going to have to try … although it might just be cheaper to go ahead buy a canned cheese product. Found these directions on line.
CANNING CHEESE
While hard cheeses can be coated with paraffin, soft cheeses can be stored in jars. These instructions yield a product that is similar to “Cheese Whiz”. Why can cheese? Especially when you can buy products like cheese whiz already in the jar. Time may tell if we need to can our own cheese or not, until then, my motto is “Learn whatever you have opportunity to learn…”
Ingredients:
Melt milk and cheese in double boiler. Add rest of ingredients and mix well.
Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.
CHEESE, PRESERVATION
(Here’s another thought for cheese preservation. I guess you can tell that I’m a little worried about where I’m going to get cheese from. My family of 7 really likes cheese.)
Hard cheeses can be stored by dipping them in melted paraffin.
Remove any wrapping from the cheese.
Melt the paraffin in an old pan. Dip the cheese in the melted stuff or get a paint brush and paint the paraffin on the cheese.
Allow the paraffin to dry completely, and dip again.
After about 4 coats of paraffin, you may add a layer of cheese cloth for extra protection.
Continue dipping and drying until the paraffin has formed a smooth, thick, bubble free surface.
Store cheeses that have been coated in paraffin in the coolest spot you can find, as in a cellar or unheated room.
Cheeses that have been stored this way will last a very long time, almost indefinitely. If the paraffin ever gets a crack or blister, re-coat it with melted paraffin.
Kathy in FL..I’ve also ordered some canned cheese as well as waxed cheeses for the very same reason. Got any ideas for say a deep dish pizza cooked in an iron skillet or dutch oven?
BAKED BARLEY
(You don’t have to buy barley in bulk. I found smaller boxes for under $2 a box in the cooked cereal section of the grocery store I frequent. They also have it over in the rice area)
Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings.
Variation(s): Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs.
Snowhound … I do, let me find the recipe. We made it one time when we were camping.
Someone mentioned dried beans which got me to thinking that I need to know how much beans “x” amount of dried beans would make. Found a chart at the Utah State Extension website. Thought someone else would find it useful as well.
Dried Beans and Peas Yield Values
When you start with: . . . You will get at least:
thanks
Skillet Pizza Recipe
(originally from http://www.gregcons.com/canoe/pizza.htm )
(From Kathy: For the dough I just used a box pizza mix … Jiffy brand or Chef Boyardee are just two examples … but you could use any homemade pizza dough recipe, including making your own flavored crust. I think a lot will depend on how much playing around and creativity you are feeling up to on the day you are going to do the cooking. <grin> Also, I used primarily canned ingredients … canned pizza sauce, canned mushrooms, etc. … but you could also have your homemade variety homecanned and ready for this as well. Again, its all going to depend on how much energy you want to spend on this activity.)
The remaining information is directly from the link:
Making pizza in the wilderness takes a little preparation. You’ll need to dry some mushrooms in a home dehydrator if you want mushrooms on your pizza. At the grocery store, buy some low-fat mozzarella, about 1/2 lb., and a pizza mix; we use Chef Boyardee Skillet Pizza but there’s no magic skillet-ness to it, any mix would do. You can also make your own dough using the bread dough featured in the English muffins recipe. Pick up some no-refrigeration pepperoni (we get the Bridgford brand) wherever you can: Kmart, camping-supply store, or grocery store. Grab a summer sausage or salami while you’re there. You’ll also need an onion. You might like different things on your pizza, but these are what we use and they are representative of what you need to do. And you need a frying pan, and a stove that can simmer.
Before you leave, take the pizza stuff out of the box. Keep the instructions so you know how much water to add. Set aside the dinky little package of parmesan: it’s actually quite nice sprinkled over spaghetti. If you’re going somewhere with a can and bottle ban, and you take these things very seriously, open the can of sauce and dry it in the dehydrator to make a leather. We take the can, burn it dry, and pack it home.
When you land at the campsite, get a cup or so of water boiling and rehydrate the mushrooms in a mug. Set to work slicing the cheese thinly, peeling and slicing the onions, slicing the pepperoni, and so on. If you made a sauce leather, reconstitute the sauce in another mug. When all the slicing is done (stack plates of sliced things on top of each other to keep flies out, and appoint a chipmunk guard) look at the mushrooms. If they look almost like mushrooms, make the dough. If not, wait about twenty minutes and then make the dough. It has to rise, so they don’t have to be quite ready when you start.
Depending on the size of your frying pan you will need two batches. To feed nine we did two mixes and three batches. Oil the pan, spread the dough, put on sauce, cheese, herbs, onions, pepperoni, mushrooms, and so on. Cook over low heat for about half an hour, with a lid on. You might want to put a carefully folded towel on the lid for extra insulation. If you’re cooking in batches, get the whole pizza out onto a plate and slice it out of the pan so that you can cook the second batch right away without having to clean the pan. Get the second batch on before you eat your first, because you’ll really begrudge any waiting you have to do. It’s worth it though — really yummy!
Fry Bread
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar.
BEAN BREAD
(This is sorta like a boiled dumpling but has a better texture in my opinion.)
Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done.
CAMPFIRE BANNOCK
(I make this when we go camping. It is pretty easy and beats the heck out of store bought white bread.)
Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn when bottom is brown. Cook until no dough sticks when a toothpick (or knife) is poked into the middle.
Fantastic!! Thanks. You must be a helluva typist too. :) I had to laugh about the chipmunks..we lived in Idaho for ten years and the little buggers were everywhere. :)
On other threads we have talked about redundancy … redundancy in lighting, heat, power, etc. Those of us who are responsible for cooking should also think about redundancy in ingredients.
What I mean is we should think about any possible substitutions we can make. I have been thinking of ways to stretch the amount of flour that I am/will stock. Below are some substitutions that someone else might find useful as well.
FLOUR SUBSTITUTES
In standard recipes, one of the following may be substituted for one cup of wheat flour:
1 cup corn flour 3/4 cup coarse cornmeal 7/8 cup rice flour 1 scant cup fine cornmeal 5/8 cup potato flour
There are some problems in the use of substitutes for wheat flour. The following suggestions will improve the eating quality of the final product:
1. Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice flour or cornmeal with the liquid called for in the recipe, bringing this mixture to a boil, and cooling it before adding the other ingredients.
2. Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.
3. When using other than wheat flour in baking, longer and slower baking time is required. This is particularly true when the product is made without milk and eggs.
4. Because they have little or no gluten, substitutes for wheat flour do not make satisfactory yeast breads.
5. Muffins or biscuits, when made with other than wheat flour, are of better texture if baked in small sizes.
6. Dryness is common characteristic of cakes made with flours other than wheat flours. Moisture may be preserved by frosting or storing cakes in closed containers.
MOCK HAMBURGER
This came from a vegeterian friend of mine. Vegans … or those without powdered eggs … can substitute a soy/water mixture for the egg that the recipe calls for.
Cook wheat 1 hour. Blend wheat in blender then add beans and continue to blend. Add egg and salt and pepper. This can be molded into patties and fried or used in any recipe calling for hamburger.
Fry bread is also great to make Navajo tacos. Just pile all the fixings you’d normally put in a taco shell (seasoned hamburger, beans, cheese, lettuce, tomato, whatever) on top of a nice warm round of fry bread. YUMMMM!
Butter Substitutes
I have been informed by a good authority … my mom <grin> … that you can substitute applesauce or prune baby food in many recipes where they require margarine.
Kim – at 13:25
Thank you!! I don’t know why I never thought of that. <grin> I use it for eating with stews, hummus, etc. I just can’t believe I didn’t think of taco meat.
Pitas also make a good tortilla substitute … but I’ve yet to learn the fine art of making a pita with a pocket. <grin> Mine always turn out pocket-less.
BROWN RICE AND LENTILS
1. Melt butter in cook pot and add all dry ingredients. Sautee a few minutes and then cover with water.
2. Cover pot, place over low heat, and cook 45 to 60 minutes.
Notes: Add meat of your choice if desired — canned meats, TVP, etc.
Oatmeal Fritters
To use up leftover cooked oatmeal: to each cup oatmeal add 1 egg, 2 tablespoons flour and 2 tablespoons milk. Fry on hot skillet; spread with honey and eat.
No-Egg Stir Crazy Cake
Put flour, 1 1/2 cup sugar, cocoa, baking soda, and salt in a lined, ungreased Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one, and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in Dutch oven for 34–45 minutes.
Really easy apple crisp
23 oz. jar chunky applesauce (regular or cinnamon) 1 single serving size package instant oatmeal (I like the maple brown sugar one) 2 Tbsp. flour 2 Tbsp. butter 1 Tbsp. brown sugar or turbinado sugar
Pour the applesauce into a small baking dish, the oval ones for gratin work well or you can divide into 3–4 individual ramekins. Add a dash of cinnamon to the regular applesauce, no need for any extra if you have cinnamon flavored type. Mix the remaining ingredients together in a small bowl until it is crumbly and well combined. Sprinkle over the applesauce, and bake at 350 F until a light golden brown on top and apples get bubbly. You can also bake it in a dutch oven, but make sure it is in a separate dish as it will burn if just cooked in the pot.
I have some simple flour recipes, that use no eggs, milk or yeast, just in case the time comes that you have run out of some foods.
PASTA: - 1 cup flour, 1t. salt, 1/3 c. water - mix, knead, and roll out on floured surface until thin. Cut into narrow strips with a wheel slicer to make noodles. Let rest for a few hours before boiling or store dry.
SAND COOKIES: (so good, so simple) - 3/4 c. melted shortening/butter, 1c. powdered sugar, 2c. flour, (chopped nuts nice option) Mix together, squeeze crumbles into 1 inch balls. Bake for 10 mins. at 400′. When cool, roll and coat in powdered sugar. Melts in your mouth, and you can even eat uncooked.
TORTILLAS: 2c. flour, 1t. salt, 1t. baking powder, 3T shortening, 1 1/2c. hot water. Stir ingredients, before adding water. Let dough cool down covered. Roll out pieces thinly, flouring as needed, for 8″ tortillas. Cook on a dry skillet.
Use the Tortilla wraps for lunch variety. Make burritos with refried beans, Sloppy Joe beef, and rice. Make Quesidillas with canned chicken and Nacho Cheese (from a jar). Wrap fried falafel balls (from box mix) with Tahini sauce.
Kathy in FL – at 12:44
Have you any idea if block cheese could be vacuum packed instead of coated in wax? The idea of the wax is to keep out the air right?
I’m also worried about keeping enough cheese for my kiddos
Carrey as I understand it, vacuum sealing a food does not change the basic way that it has to be stored. For instance, if you vacuum seal something that needs freezing, it will still need freezing.
I’d hop on that boat right away if I thought that I could get away with it. I’m still figuring the cheese situation out. <grin> But I don’t think that it will work. Now a block of hard cheese that has already been sealed for counter top type storage … with cheese wax … then you should be ok. But if the cheese is already sealed with the cheese wax you shouldn’t need to vacuum seal it. Catch-22
I took a vacation to Vermont a few years ago and there was unrefrigerated cheese every where. Apparently waxed cheese is very available. Here in Florida I just can’t locate any cheese that doesn’t need refrigeration regardless of waxed or un-waxed. Someone suggested it may be the humidity factor here.
I don’t know … but still looking and will post what I come up with.
Kathy in FL - Thanks for the dry beans conversion chart. I had not thought about it. A valuable tool.
FRUIT & GRAIN CEREAL
Bring all of the ingredients to a boil and cook 8–12 minutes, stir in the following and set aside for 5 minutes.
Now you can enjoy a delicious breakfast or desert. This is supposed to be an extremely healthy and nutritious dish.
NJ Preppie … just tried the Sand Cookie recipe and I thought the kids were gonna go bonkers. <grin> I had to put ‘em outside and have ‘em run off some steam. They loved the cookies. I loved that they could make them themselves. Definitely have an “energy boost” to them as well. <grin>
Traditional Jewish Unleavened Bread
(I had forgotten that I had this recipe. I’ve only made it a couple of times, but it is relatively easy. This recipe was shared by a friend.)
Now, add enough warm water to the flour mixture until it forms into a bread dough ball. Knead it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour.
On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350* oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it.
One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers.
COFFEE SUBSTITUTES
Here’s me taking off on another tangent for a second. My hubby and I don’t drink coffee. But I know that coffee is really important for some. As I was thinking of all of the possible shortages that could occur if international shipping became a problem, coffee was one of the first things to spring to mind. Below are some coffee substitutes that I’ve found. I’d give up coffee if I was drinking it now … to me it would just be one more piece of work I could do without. <grin>
RYE COFFEE: Place 2 cups of Rye seed grain on a cookie sheet and roast in the oven until the grain become nicely browned. Cool and grind coarsely in any hand mill or coffee grinder. Make coffee as usual only use the Rye Grain substitute.
SOY COFFEE: Roast 2 cups of Soy Beans, (cleaned and picked through for debris) on a cookie sheet at 200* until they are the nice, dark brown color of roasted coffee. This will take several hours. Grind them medium fine with a coffee grinder or your blender to release the flavor. Tightly store in a cool place to retain the unique flavor. Boil about 1 quart of water and add 1/2 cup of the grounded beans, adding a dash of salt. Simmer for about 25 minutes or longer for stronger flavor. This Soy Coffee can be reheated the next day.
HALVAH CANDY
(Here’s another recipe that was shared by a friend. The notes are hers.)
Lightly grind up 3/4 of the sesame seeds until fine but not like peanut butter. Combine all of the ingredients and press into a lightly greased pan. Cover, and cool well for a few hours in the refrigerator helping to solidify the sweet. Cut into small squares. Tastes great served with herb or regular tea. I really love this candy and believe me it doesn’t last very long around my house.
Sesame seeds are an excellent souce of protein 18%. They are high in calcium, fiber, unsaturated fats, riboflavin, thiamin, niacin. It’s been used since biblical times and is a great healthy snack candy.
SUNFLOWER SEED CANDY
Mix all of the ingredients together. If not firm enough, add more nuts or if too firm add more Honey. Form into 1″ balls. Roll the sweet balls into shredded sweet coconut until all of the stickiness is gone.
BARLEY MUSHROOM SKILLET
serves 4
Place barley on jelly roll pan and bake for 15 minutes at 350 degrees or until light golden brown. Combine water and broth in medium saucepan. Bring to a boil over high heat then add toasted barley. Reduce heat, cover, and simmer 45 minutes or until barley is tender, stirring occasionally to prevent sticking. Drain, reserve broth for breadmaking or other cooking. Set barley aside. Heat oil in large skillet over medium heat. Saute mushrooms, garlic, onion 5–7 minutes or until tender. Add barley, lemon pepper, and basil. Cook and stir until heated through. Add salt to taste.
Here’s another slight tangent that I’m following … its popcorn. <grin>
I was thinking of some way to maximize storage space for some type of snack(s). Well, unpopped popcorn is probably the best. So, I went in search of some popcorn recipes and found some at recipegoldmine in case anyone else is interested.
Just uses seasonings with popped popcorn.
Breakfast “Stuff”
Brown meat in oil. Drain. Add onion soup mix, water (approx. 1 cup), salt, pepper and potatoes. Cover and simmer until potatoes are tender. Add corn. Serves approximately 4.
Grog Cakes
At home combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. Beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don’t skip this part). Cook in a greased pan, until lightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.
Papas con Chorizo (Potatoes & Sausage)
(Chorizo is a Spanish link sausage that does not require refrigeration. I usually find them near where the pepperoni is.)
Peel and dice the potatoes into 1 to 1 1/2 cubes. Heat your skillet to melt butter or heat oil. Put in your diced potatos and cook until tender. Add your chorizo. Let the chorizo cook and break up with a spoon or spatula. The chorizo will look like ground meat when broken up and cooked.
Spanish Ham / Rice
Sauté onions, bell peppers and Ham (or SPAM) in skillet. Add Spanish Rice Mix. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done. Makes 4 hefty servings.
Buck’s Potatoes
(Foil method for cooking potatoes
Cube desired amounts of potatoes and place in foil. Cover with finally sliced red onion, then drizzle with olive oil and a few pats of butter. I then season with pepper and some garlic salt and let the fire have a go.
Campfire French Fries
Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Lemon Shrimp
Melt some butter in a cast iron skillet. When the butter is melted squeeze the juice from the lemon into the skillet. Season shrimp with pepper and lemon pepper and then fry until done.
Sausage & Cheese Soup
Combine all ingredients in pot, simmer 20 minutes.
Found something in the kosher section of the international aisle in our grocery store that looks … and tastes … interesting.
It is call Kasha, and is probably known to some of you. It is roasted buckwheat. Apparently you can use this stuff in a gazillion different ways … entree, side dish, stuffing, in soups, dessert, breakfast cereal, etc.
I tried some as a pilaf and it was yummy. Next I will try it in the form of a cooked breakfast cereal and expect it to be as good or better. Has the “nutty” flavor of a brown rice or oat grain … but sure does cook faster than brown rice. Only took about 10 minutes.
It was $2.99 for a 13 oz. box … but a little goes a long way. Mixing 2 T. with 2/3 cups of water gives one serving for breakfast cereal. And if you are using it in a pilaf type dish you can stretch it even further by adding canned meat and veggies.
Best part is that it is wheat and gluten free for those with such allergies!
Another pantry-staple that some folks use for breakfast is canned corned beef hash. Well I can’t eat it as it has too much sodium. Gives me a headache. But I know lots of people do, and they love it.
For an alternative, try Hormel’s roast beef hash. Our family really loves this stuff when we go camping. I have to admit that it looks like dogfood when it comes out of the can <grin> but it tastes good.
You can cook it in patties or just do a generally mash-and-brown effect which lets you stretch it further.
ANOTHER EGG SUBSTITUTE
Found this on the WaltonFeed site. I’ve seen flaxseed in the flour section of our very ordinary grocery store. It was on the shelf next to the nutritional gluten that you can add to baked bread … top shelf and only a limited supply so you may have to look for it.
Serving Size : 1Egg , Preparation Time: 5 minutes;
For each egg needed, place in blender:
Each 1/4 cup of Flax seed mixture will replace one egg in baking
Whipped evaporated milk
(The kids and I tried this. Went over really well though it did need a little sweetening. Might have been because we were using skim evaporated milk … try it for yourself. I made fried apple pies and let them put some whipped milk on them. As good a treat as any and one that I’m putting in our camping file as well.)
Makes 3 cups
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.
BUTTERMILK SUBSTITUTE
I was stumped. The grocery where I usually get my powdered buttermilk is out and they don’t know when they will re-stock. It might become a seasonal item. <grump, grump>
A lot of my bread-type recipes call for buttermilk so I’ve been looking for a reasonable alternative without having to buy a #10 can of the stuff online.
Found something that works just as well in all the recipes I’ve tried thus far.
Ingredients:
Stir together and give the vinegar or lemon juice a moment or two to “sour” the milk.
BUCKBOARD BREAD
For those of us who are still a little shy of the idea of making yeast bread, I found this recipe at WaltonFeed. I tried it out on the family this week to go with dinner and didn’t hear any complaints. <grin> Either way, it sure beat the cost of buying rolls at the store.
Preheat oven to 400 degrees F.
Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees
Maple Nut Scones
For the Topping:
Preheat the oven to 425 degrees. Grease a large baking sheet or cover it with parchment paper. In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the walnuts and oats. Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.) Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each into six wedges and place them on the prepared baking sheet. Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.
Hawaiian Enchiladas
Drain pineapple well and discard juice. Steam carrots about 3 minutes, until crisp and tender. Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish. Make a straight cut down tortillas, about 1″ from edge. Discard the small pieces.
Spoon filling equally among tortillas, parallel to cut edge. Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.
Mix together flour, mustard, and salt. Add small amount of milk and stir until smooth. Stir together flour mix, remaining milk and beaten eggs. Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350ºF. Cover loosely with aluminum foil and bake 25 minutes. Remove foil and bake another 10 minutes. Remove from oven and spread sweet and sour sauce on each enchilada. Sprinkle remaining ½ cup cheese over all. Bake another 5–10 minutes until cheese is melted. Serve warm.
Again, I am running in a bit of a tangent here. When it becomes impossible to run to the market to pick up bread how are we going to have many of the more common items found in the pantry … such as sandwiches.
I’ve already posted many different types of bread recipes, most of them using alternatives to yeast. However, I would still like to make tranditional sliced bread.
Sourdough Bread is so far the only viable alternative that I’ve come up with. And, as a bonus, I finally found a good site with pictures and very clear and concise instructions on how to make it.
Sopaipillas
(These things are great with honey!)
Optional cinnamon-sugar coating:
1. Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.
2. To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water.
3. Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough.
4. Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.
5. Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.
6. Fry each side until brown. Dip in cinnamon and sugar if desired.
This recipe will make about a dozen three-inch sopaipillas.
Kathy, I’m planning fry breads and lots of tortillas!
Also for your buttermilk powder check out Barryfarms in Ohio. If I remember I ordered a pound for around $4. My order was more and that price doesn’t reflect shipping and handling. The do have lots of bulk products, including cheese powder and sour cream powder.
Speaking of cheese powder, I have a friend with a cassarole rec using cornflake and has browns. Best ever. Will ask her for it, and post it here. Never had anything like it on a cold day out.
Mystery dinner.
4 cups cooked rice 1 can diced tomatoes 1/4 cup wing sauce or more to taste. ( Crystal has the best taste and it’s not too hot) 1 cup diced or reconstituted dried onion 1 cup Hamburger nuggets or any other type meat except tuna. Mix all ingriedients in a cast iron skillet and bring to a boil. Serve. My daughter loves this dish,as does the DH. It’s called mystery dinner because I can’t remember what ity’s called.
Barbecued Rice
You need a smoker or a grill with a lid and a thermometer to make this .We use a smoker we bought at Home depot for 110.00. As you use wood it’s cheap to use and works just like a wood stove. Any kind of hard wood can be used.
Get the smoker ready for BBq,and bring temperature to 200–220 F.
1 cup uncooked white rice 1/4 cup dried green pepper 2 tablespoons Worchestershire sauce 1/4 teaspoon black pepper salt to taste 2 1/2 cups chicken or beef stock 1 cup canned french fried onions.
In a Dutch oven combine combine all ingriedients except the onion. Cover with foil or use the dutch oven lid. Place in the smoker or on the grill and cook(with the lid closed) for 1 1/2 hours or until most of the liquid is absorbed. Uncover and cook for 15 additional minutes. Remove from smoker and top with onions. Serve.
Peanut Butter Bread
Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well.
Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.
This might be a way to “dress up” the powdered milk.
Santa Claus Milk
Combine first three ingredients in a saucepan; cook over medium heat 15 minutes, stirring occasionally. Heat thoroughly, but do not boil. Remove and discard cinnamon and cloves. Combine sugar and cornstarch; add the 2 tablespoons cold milk, stirring mixture until smooth. Add cold milk mixture to hot milk mixture, stirring constantly. Cook 2 minutes, stirring constantly. Ladle into mugs, and sprinkle with nutmeg. Yields 4 cups.
Apple, Bean and Ham Casserole
Preheat oven to 350°F. Cut turkey ham into 1-inch cubes. Combine ham, beans, onion, apple, molasses, brown sugar, mustard and allspice in a 3-quart casserole; mix well. Cover; bake 45 minutes until hot and bubbly. Sprinkle with green onions before serving, if desired.
I found some good and easy recipes for Indian Bread at http://tinyurl.com/gogo8
I mean Indian as in the country India. There are great flat breads. Most are thicker than tortillas and some of them are stuffed. Yum!
Turkey Tetrazini (Makes 3 servings)
Mix water and soup mix until smooth. Add turkey and noodles. (Don’t use the sauce mix from the Ramen package. You can leave that at home.) Cook 2 minutes and serve.
Kathy in FL, thanks for all the great recipes!
Just a comment, though, to everybody who’s buying big bags of white rice (seems like a popular item). Please note that white rice has almost no nutritional value; the conversion of brown to white is done by stripping the nutritious part of the rice out of it. This is why white rice stores basically forever: it doesn’t contain enough nutrients to even keep the buggies alive! So I really wouldn’t lean too heavily on it in the diet. Instead of white rice, LDS Church members often store whole wheat berries—also last nearly forever, but highly nutritious (they don’t have to be ground before cooking, but are usually stored for the purpose of grinding them and using the flour for bread-making).
I’m storing some brown rice in my freezer; it has a short shelf life otherwise (the bag I just bought says that it should be used by November 2006).
Chicken Rice Almomondine (Makes 3 generous servings)
Place chicken and water in pot, bring to boil. Add remaining ingredients, bring to boil. Remove from heat. Let sit for 10 minutes. Fluff with fork and serve.
STH - Thank you for your suggestion. I plan on a few buckets of wheat to grind for bread. (is it hard white or red for bread?) My only problem is I need a great deal of water when I eat whole wheat. Water may be hard to come by between rain storms.
Enriched rice is still a good option if, like me, you do not have room for 100lbs of rice in your freezer. Or if you are thinking the power will go out. Brown rice is good, but it seems too delicate for long term/survival storage. And it takes more energy to cook. I rotate brown rice through our diet, but store white. If it is only a plate-filler, at least the plate is full. It is, actually, what I plan to give to neighbors with chicken broth if they come asking.
Ganygirl, yep, unfortunately the brown rice doesn’t keep very long. I’ve got lots of grain products stored, so I don’t feel the need to keep a lot of rice around. I wonder, though, if you can get brown rice already canned. I just bought some canned whole wheat flour, dried eggs, oats, etc. from Mountain Brook Foods; the non-dairy products are supposed to last for years unopened, but I don’t remember seeing any brown rice on the site. I may have to go back there and check . . . .
The enriched rice definitely has its advantages and will add some calories when calories are in short supply.
You know, I was yammering on about wheat berries (and the joys thereof) when I remembered a book by M.F.K. Fisher about the food rationing in Britain after WW2 called “How to Cook a Wolf” (as in the wolf at the door). She had some ghastly concoction in there that was supposed to give maximum nutritional value when food was scarce. I know it had wheat in it, but I’m not sure what else. I’ll see if I can find it.
STH – at 18:19
The problem is that most people don’t routinely use whole wheat in their diets … and that could cause some digestive problems if they suddenly had to rely heavily on it.
In most recipes the rice is the “filler” and fiber. It also provides the starch/sugars that may be missing. What you put in/on the rice should provide the nutritional value.
I hope no one is planning on relying on rice exclusively. That’s one of the reasons that I’ve been converting so many of my recipes over. You’ll see that I’ve also gotten rid of a lot of the “added” sodium since I’m using a lot of canned products.
One way of having the salty flavor without the sodium is to use a salt-substitute like a “Mrs. Dash” type product. They are a little pricey, but there are recipes on the net for making your own that makes it a lot cheaper.
Fruit and Nut Couscous
2–3 servings
Combine couscous, dried fruit, and nuts. Combine water, oil, and spices and bring to a boil. Add couscous mixture and take off heat. Cover and let sit for 5 minutes
Kathy…What is your take on the canned butter?I did 7 lbs and put it in my pantry but now I put it back in the fridge after reading a post that warned of botulism…
Malachi, I have a friend that has been doing this for years with no problem. I’ve never tried it myself, although I’ve likely eaten it at her home. <grin>
To avoid any problems I found a margarine substitute recipe (in one of the posts somewhere on this thread) and tried it out. Frankly, it works just as well as margarine in any recipe I tried it in. It uses instant milk, cooking oil, water, and a couple of drop of yellow food coloring if desired. If you want to add a little more “buttery” flavor to it, you could add some butter-buds or whatever they are called now.
I know a ton of people on the net who do the canned butter bit. The main “trick” is just like with any type of canning … super high hygiene and sanitizing/sterilizing the jars and lids used.
Pepperoni Spaghetti
To cook - Prepare Noodle according to the directions, when done, drain. Make sauce in the same pan.
Thanks Kathy…I believe I used high standards of hygiene in the making so I will go with it.You are so sweet for all your useful posts.thank you.
The controversy over canned butter reminds me of a “discussion” I had some time ago with my mother about the way she canned tomato juice. She would get it boiling and pour it into sterilized jars, screw on the lids and that was it. I told her that I had read in my canning book that doing that was completely unsafe. She then informed me that I had been eating her spaghetti sauce made with tomato juice canned that way for 35 years with no ill effects. I think it is possible to find fault with most methods for home canning. It’s all a matter of what you are comfortable with. I have never had any problem distinguishing a container of bad canned food.
Hillbilly Bill … I had to smile at your mom’s comeback. I can just hear my grandmother commenting the same way. Nowadays they don’t want you using anything larger than a quart sized jar becuase it may not heat through completely or evenly in the pressure canner. I grew up eating things canned in 1/2 gallon and gallon size canning jars. I’ve never gone to the hospital over it yet though mom only uses those for show now.
I can remember the beautiful rows of jars filled with all sorts of fruits and soups and veggies sitting in my grandmother’s fruit house. And those big jars were heavy!
What I hated was having to track through the chicken yard to get to the fruit house. Grandaddy built it near the chickens so that they would kept the pests away. But glory some of those chickens and roosters were psychotic. LOL! I still have a scar on the top of my head where one ol’ rooster attacked me. Took Memaw three hard swipes with a broom to knock him off. Needless to say we had pyschotic rooster dumplings for Sunday dinner. LOL!
Kathy in FL - I had a similar encounter with a banty rooster. However he got the last laugh because he was so old and tough we couldn’t hardly eat him!
Breakfast Rice
2- ½ cup servings
Combined all dry ingredients in a heavy ziplock bag. To cook, add 1 cup of boiling water into the baggy. Zip up and set aside for 10 minutes.
Flavorful Oatburgers
(Received the following recipe from a friend whose highschool aged children are vegans while she and her hubby are carnivores. She says these are great as a compromise between the two. Comments at the end are hers.)
Ingredients
Instructions: Heat oil in a wok or cast iron skillet. Cook onion 2–3 minutes or more until tender. Add garlic and cook 1 minute. Add veggie broth, seeds and spices. Bring to a boil, then turn off. Add oats and flour. Let cool. Scoop out and shape into burgers or balls. Bake on a pizza stone 25 minutes (less for balls) until lightly browned. Turn over and bake another 10 minutes. Serve burgers on sprouted grain buns with lettuce, tomatoe, onion, avocado slices. Use balls in sweet and sour over brown rice, or in spaghetti sauce over spaghetti. (We were excited about these as we were wanting to replace Boca Burgers in our menu. We think these are a healthy, great tasting alternative that we like just as well, even better than Boca Burgers!)
THis is a great idea!
Make your own Boullion: Next time you have roast beef, get a really large one. Add whatever you like. I use very little or no salt, pepper, garlic, onion—or just add an inexpensive pkg of dried onion soup. Cover with water and put on a tight lid or cover with foil. Check to keep liquid over meat. When well done, and meat is falling apart, ladle out your supper. Cut or tear what’s left over into blender sized chunks and return to broth. Cover and refrigerate over night. Skim off fat which will all rise to top. I save this and portion it out into the broth which I freeze. When there’s enough to can, I can the broth. Pull out the meat and squeeze out the moisture in a towel or by pressing in a colander—put this juice in the broth, it’s the yummiest part. Puree the meat, and onions, carrots, etc., if you’ve added any. Spread this on a lightly greased cookie sheet and dry at about 130 degrees F in the oven with the door propped open with a wooden spoon. An range fan or better yet an electric one on a stool to blow across the top of the oven door really speeds this up. Stir and tear it apart about every 1 - 3 hours until it is drier than jerky, almost or at the crumbly and crisp stage. Chop this to powder in the blender, or save as jerked out chunks. If ground to a powder, you can put it in a sterile jar in the cupboard and it will last a couple of months at leas. A teaspoon in a cup of boiled water will stir up to a really good broth for a sick person. Add to liquid for cooking vegetables or rice or beans. sprinkle into a can of vegetables if there’s no heat source to cook for a nutritious meal in a real crisis. Jerked-out chunks can be soaked over night and then add vegies and cook for beef-based soup.
this works with boiled, boned chicken or turkey, also. Rice can be soaked over night like dried beans to save cooking fuel. Whole or cracked corn, wheat, and oats can also.
Easy and nutritious breakfast: After supper dishes are done, measure oatmeal or cracked wheat or corn meal into a thermos. Pour boiling water over. Stir well with wooden spoon handle and put the lid/stopper on tightly. Shake from time to time. Next morning, your hot cereal will be ready to eat. Make extra, leave in a cool place and fry up by spoonfuls to eat with syrup, or dry in oven or drier to crumble up for a grainola.
If water is not a problem: washed whole field corn (off the cob or bought from the feed store) in the jar to about 1/3 of the jar size—I use quarts. Add water to half full. Rinse 2 - 3 times a day. Save water you pour off and use in cooking same day or freeze. Add water to corn as it swells. Keep it about 1/2 inch above corn. Be sure to slosh it around when you rinse and pour off water before adding fresh, so this won’t mildew. When corn sprouts, rinse and spread out on a cookie sheet and dry in oven at about 120 - 130 degrees F. Stir at least every hour for first four hours. When dry, at salt to taste. You have just made corn candy. Can be used with milk and sugar for breakfast, desert, or snack. Some like syrupy crackerjack taste, or add to soups. This is very nutritious, and will take the place of the unhealthy and expensive chips, etc., that many will crave after a couple of weeks of prep food.
You can also make a rice cereal to use as above by adding lots of water and boiling rice until it explodes, then drying in the oven the same way. It won’t be sweet tasting like the sprouted corn, but with a little salt or substitute seasoning, you can snack on it to quell the munchies.
Trick to entertain the kids. Plain, old fashioned popped corn—not the micro-wave kind. will fit into an equal amount of milk. i.e., 1 cup of popped corn can be carefully put into 1 cup of milk and not spill over the top of the cup! This takes skill and patience. When all of the popped corn is in the milk (powdered milk is good for this, since the flavor will change anyway), pour the whole mess into a bowl and add honey, sugar, or syrup. Eat this while someone tells a story or reads alout. Then brush teeth and go to bed.
Nutritious broth for use with dried grain and vegies, or just for a soup base: Get beef joint bones from the butcher. Have the butcher crack them for you, or smack them with a sledgehammer or the back of your heaviest cleaver. Sometimes these are free. They are huge. Put them in a big stock pot and cook slowly on stove or in oven or slow cook on top of that wood stove you’ve been fussing over…even in a dutch oven in the coals from other cooking fires or on the barbecue—as long as it simmers. After a day or even 2 or 3 days, check bones to see if all marrow is cooked out and they look really clean—you will see the difference. Give the bones to the dogs, or bury them in the garden. Can up the broth to use by itself—good for the sick and elderly—or as a base to cook anything.
Roast a big turkey. Dry the left over meat for turkey boullion. Put all bones, fat, skin and left over dressing in a big pot and slow cook or boil until the bones are clean and soft. Run through a collander saving the juice, and pick out all the bones. Be careful, at this stage turkey or chicken bones are as bad as fish bones. Smash what’s left to be sure the bones are out. Run it all through the blender and can as broth. In emergency times, especially in the winter, the fat is good for you, but if you insist on getting it out, refrigerate the whole vat before straining and the fat will rise and solidify on top where it’s easy to scrape off. Chicken fat will make your pancakes rise just as well as the shortening you will run out of, so you might want to save it.
If things get really bad, and you can manage it, buy wheat and a grinder. This can be stored in a metal garbage can or in the refrigerator or freezer that is empty because the power has been out for so long. Weevils can be winnowed out before grinding, or add protein and don’t show when ground up in whole wheat (You don’t have to tell everyone you are doing this, if you know what I mean). As for who does the grinding, I have found that even four-year olds can do this and are proud of themselves for really helping out. remember to delegate so you can save your own energy. That whole corn you used for corn candy can be stored the same way as wheat. The first time you have corn bread made from fresh ground corn, you will never go back the buying it in packages from the store.
My daughter is helping me to remember when she was very young and we were self-sufficient as a family on 10 acres. I will probably remember more as I go along.
Oh yeh: Hot water. When we were a family of four, in the summer, I put out a plastic 5-gallon jug of water in the morning in the field where it would get sunlight all day. At the end of the day there was enough to do all the day’s dishes, bathe everyone—even the dog, if skunk season(!)--and still have leftover to mop the floors and swish off the front steps. A quart or so left after that is enough to add bleach and soak dishtowels and potholders, which get very soiled and stained cooking outdoors or over a wood fire. I wasn’t trying to be frugal with the water at this time, except that I had to haul it in the truck from several miles away. I’m sure a person could learn to do with even less, if really necessary. I’m just saying you don’t have to take cold baths if you have a little sunshine.
Get an acidophilus yogurt starter from the health food store and make yogurt every week or so. Once you have one batch, the last cup will make another and so on. Everyone will have degestive problems and yogurt will also acidify your system. Don’t eat it plain. Use it flavored for salad dressing, or added to a bread recipe. Mix it half and half with honey to use on any and all fruit for a good healthy dessert.
The trick to sourdough is to use it every day if you can. This will keep the start from drying out or going bad, and will maintain a fresh flavor. Baking soda should be part of your stockpile for the best and least expensive scouring powder, and all the other things it’s good for. Find a sourdough recipe that uses soda and any kind of shortening. Be content with biscuits and pancakes until you get the hang of bread.
For now until BF lands at your door, prepare large amounts every time you cook, so that you have to cook less often and can devote your time and energy to getting ready. One thing that is a godsend: omelettes can be frozen and reheated in the oven or micro-waved. Cook lots with a variety of added ingredients. Anything good on pizza is good in an omelette and almost everyone likes it.
Until you run out of yeast, small kids with a little toy plastic or wooden baseball bat can do all the kneading for you. Save fuel: Never bake bread unless you make enough to fill the oven. Shift loaves from top to bottom racks and from middle to near the sides, and from back to front of oven so everything cooks evenly. If for some reason your first big batch doesn’t rise well, don’t throw it away. Slice it really thin and use it like crackers, or crumble these up and make dressing. Dried bread crumbs last pretty near forever. They even taste good with milk and sugar, and are good on top of mac and cheese or tuna casseroles. Put a handfull in a heavy skillet and a little butter, oil, or grease, add sage and garlic powder, etc., and you have your topping or stuffing or salad croutons.
REALLY hard times: Mash leftover cooked beans or crowder peas with breadcrumbs. Use an ice cream scoop to put on cookie sheets, then press flat to about 1/4 to 3/8 inch thick. Bake slowly or dry even more slowly. You have just made hard tack. Dunk in any hot drink to soften and you have your protein for the moment. I recommend lots of seasoning with this, because, while it is convenient and nutritious, it tends to be extremely bland.
Remember grandma’s rule: “You don’t have to like it, you just have to eat it.” And: “Be pleasant at meal times, you aren’t the only one sacrificing; good conversation takes away everyone’s worries and discomfort.” When on rations, it is not okay for kids or anyone else to not eat something just because they don’t like it. You don’t know how long you will have to make the edibles last. I used to feed all the leftovers to my chickens, then they would supply me with eggs and meat—sort of a “food-deferral” system. Guess what, I’m not gonna have yard birds for the next several years. Eat everything you prepare. Bury the leftovers in the garden as side-dressing. Dogs will dig for anything that smells like meat. If you have an outdoor fire pit, burn leftover meat. Then put the ashes on the garden as side-dressing.
THis is a great idea!
Make your own Boullion: Next time you have roast beef, get a really large one. Add whatever you like. I use very little or no salt, pepper, garlic, onion—or just add an inexpensive pkg of dried onion soup. Cover with water and put on a tight lid or cover with foil. Check to keep liquid over meat. When well done, and meat is falling apart, ladle out your supper. Cut or tear what’s left over into blender sized chunks and return to broth. Cover and refrigerate over night. Skim off fat which will all rise to top. I save this and portion it out into the broth which I freeze. When there’s enough to can, I can the broth. Pull out the meat and squeeze out the moisture in a towel or by pressing in a colander—put this juice in the broth, it’s the yummiest part. Puree the meat, and onions, carrots, etc., if you’ve added any. Spread this on a lightly greased cookie sheet and dry at about 130 degrees F in the oven with the door propped open with a wooden spoon. An range fan or better yet an electric one on a stool to blow across the top of the oven door really speeds this up. Stir and tear it apart about every 1 - 3 hours until it is drier than jerky, almost or at the crumbly and crisp stage. Chop this to powder in the blender, or save as jerked out chunks. If ground to a powder, you can put it in a sterile jar in the cupboard and it will last a couple of months at leas. A teaspoon in a cup of boiled water will stir up to a really good broth for a sick person. Add to liquid for cooking vegetables or rice or beans. sprinkle into a can of vegetables if there’s no heat source to cook for a nutritious meal in a real crisis. Jerked-out chunks can be soaked over night and then add vegies and cook for beef-based soup.
this works with boiled, boned chicken or turkey, also. Rice can be soaked over night like dried beans to save cooking fuel. Whole or cracked corn, wheat, and oats can also.
Easy and nutritious breakfast: After supper dishes are done, measure oatmeal or cracked wheat or corn meal into a thermos. Pour boiling water over. Stir well with wooden spoon handle and put the lid/stopper on tightly. Shake from time to time. Next morning, your hot cereal will be ready to eat. Make extra, leave in a cool place and fry up by spoonfuls to eat with syrup, or dry in oven or drier to crumble up for a grainola.
If water is not a problem: washed whole field corn (off the cob or bought from the feed store) in the jar to about 1/3 of the jar size—I use quarts. Add water to half full. Rinse 2 - 3 times a day. Save water you pour off and use in cooking same day or freeze. Add water to corn as it swells. Keep it about 1/2 inch above corn. Be sure to slosh it around when you rinse and pour off water before adding fresh, so this won’t mildew. When corn sprouts, rinse and spread out on a cookie sheet and dry in oven at about 120 - 130 degrees F. Stir at least every hour for first four hours. When dry, at salt to taste. You have just made corn candy. Can be used with milk and sugar for breakfast, desert, or snack. Some like syrupy crackerjack taste, or add to soups. This is very nutritious, and will take the place of the unhealthy and expensive chips, etc., that many will crave after a couple of weeks of prep food.
You can also make a rice cereal to use as above by adding lots of water and boiling rice until it explodes, then drying in the oven the same way. It won’t be sweet tasting like the sprouted corn, but with a little salt or substitute seasoning, you can snack on it to quell the munchies.
Trick to entertain the kids. Plain, old fashioned popped corn—not the micro-wave kind. will fit into an equal amount of milk. i.e., 1 cup of popped corn can be carefully put into 1 cup of milk and not spill over the top of the cup! This takes skill and patience. When all of the popped corn is in the milk (powdered milk is good for this, since the flavor will change anyway), pour the whole mess into a bowl and add honey, sugar, or syrup. Eat this while someone tells a story or reads alout. Then brush teeth and go to bed.
Nutritious broth for use with dried grain and vegies, or just for a soup base: Get beef joint bones from the butcher. Have the butcher crack them for you, or smack them with a sledgehammer or the back of your heaviest cleaver. Sometimes these are free. They are huge. Put them in a big stock pot and cook slowly on stove or in oven or slow cook on top of that wood stove you’ve been fussing over…even in a dutch oven in the coals from other cooking fires or on the barbecue—as long as it simmers. After a day or even 2 or 3 days, check bones to see if all marrow is cooked out and they look really clean—you will see the difference. Give the bones to the dogs, or bury them in the garden. Can up the broth to use by itself—good for the sick and elderly—or as a base to cook anything.
Roast a big turkey. Dry the left over meat for turkey boullion. Put all bones, fat, skin and left over dressing in a big pot and slow cook or boil until the bones are clean and soft. Run through a collander saving the juice, and pick out all the bones. Be careful, at this stage turkey or chicken bones are as bad as fish bones. Smash what’s left to be sure the bones are out. Run it all through the blender and can as broth. In emergency times, especially in the winter, the fat is good for you, but if you insist on getting it out, refrigerate the whole vat before straining and the fat will rise and solidify on top where it’s easy to scrape off. Chicken fat will make your pancakes rise just as well as the shortening you will run out of, so you might want to save it.
If things get really bad, and you can manage it, buy wheat and a grinder. This can be stored in a metal garbage can or in the refrigerator or freezer that is empty because the power has been out for so long. Weevils can be winnowed out before grinding, or add protein and don’t show when ground up in whole wheat (You don’t have to tell everyone you are doing this, if you know what I mean). As for who does the grinding, I have found that even four-year olds can do this and are proud of themselves for really helping out. remember to delegate so you can save your own energy. That whole corn you used for corn candy can be stored the same way as wheat. The first time you have corn bread made from fresh ground corn, you will never go back the buying it in packages from the store.
My daughter is helping me to remember when she was very young and we were self-sufficient as a family on 10 acres. I will probably remember more as I go along.
Oh yeh: Hot water. When we were a family of four, in the summer, I put out a plastic 5-gallon jug of water in the morning in the field where it would get sunlight all day. At the end of the day there was enough to do all the day’s dishes, bathe everyone—even the dog, if skunk season(!)--and still have leftover to mop the floors and swish off the front steps. A quart or so left after that is enough to add bleach and soak dishtowels and potholders, which get very soiled and stained cooking outdoors or over a wood fire. I wasn’t trying to be frugal with the water at this time, except that I had to haul it in the truck from several miles away. I’m sure a person could learn to do with even less, if really necessary. I’m just saying you don’t have to take cold baths if you have a little sunshine.
Get an acidophilus yogurt starter from the health food store and make yogurt every week or so. Once you have one batch, the last cup will make another and so on. Everyone will have degestive problems and yogurt will also acidify your system. Don’t eat it plain. Use it flavored for salad dressing, or added to a bread recipe. Mix it half and half with honey to use on any and all fruit for a good healthy dessert.
The trick to sourdough is to use it every day if you can. This will keep the start from drying out or going bad, and will maintain a fresh flavor. Baking soda should be part of your stockpile for the best and least expensive scouring powder, and all the other things it’s good for. Find a sourdough recipe that uses soda and any kind of shortening. Be content with biscuits and pancakes until you get the hang of bread.
For now until BF lands at your door, prepare large amounts every time you cook, so that you have to cook less often and can devote your time and energy to getting ready. One thing that is a godsend: omelettes can be frozen and reheated in the oven or micro-waved. Cook lots with a variety of added ingredients. Anything good on pizza is good in an omelette and almost everyone likes it.
Until you run out of yeast, small kids with a little toy plastic or wooden baseball bat can do all the kneading for you. Save fuel: Never bake bread unless you make enough to fill the oven. Shift loaves from top to bottom racks and from middle to near the sides, and from back to front of oven so everything cooks evenly. If for some reason your first big batch doesn’t rise well, don’t throw it away. Slice it really thin and use it like crackers, or crumble these up and make dressing. Dried bread crumbs last pretty near forever. They even taste good with milk and sugar, and are good on top of mac and cheese or tuna casseroles. Put a handfull in a heavy skillet and a little butter, oil, or grease, add sage and garlic powder, etc., and you have your topping or stuffing or salad croutons.
REALLY hard times: Mash leftover cooked beans or crowder peas with breadcrumbs. Use an ice cream scoop to put on cookie sheets, then press flat to about 1/4 to 3/8 inch thick. Bake slowly or dry even more slowly. You have just made hard tack. Dunk in any hot drink to soften and you have your protein for the moment. I recommend lots of seasoning with this, because, while it is convenient and nutritious, it tends to be extremely bland.
Remember grandma’s rule: “You don’t have to like it, you just have to eat it.” And: “Be pleasant at meal times, you aren’t the only one sacrificing; good conversation takes away everyone’s worries and discomfort.” When on rations, it is not okay for kids or anyone else to not eat something just because they don’t like it. You don’t know how long you will have to make the edibles last. I used to feed all the leftovers to my chickens, then they would supply me with eggs and meat—sort of a “food-deferral” system. Guess what, I’m not gonna have yard birds for the next several years. Eat everything you prepare. Bury the leftovers in the garden as side-dressing. Dogs will dig for anything that smells like meat. If you have an outdoor fire pit, burn leftover meat. Then put the ashes on the garden as side-dressing.
Baked Rice Pilaf with Parmesan Cheese
Saute the garlic and rice in the butter until golden. Pour into a casserole dish, add broth and salt. Cover and bake at 350 degrees for 25 minutes (or until the liquid is absorbed.) Add cheese and stir until cheese mixed in and rice is fluffy.
Bean Burgers
(Vegan alternative for meat)
Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides.
Black and White Rice
Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Makes 8 servings.
Black-eye Peas and Rice
Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.
Makes about 3–4 servings, as a main course casserole
Bombay Rice and Lentils
Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350′F. oven 20 to 30 minutes.
Brown Rice and Cranberry Pilaf
Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2 1/2 cups.
Caramel Rice Pudding
(I’ve been gathering recipes for using rice for everything, from breakfast to dessert. I like this one especially because it specifically uses canned milk.)
Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in cooker.
Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
Sprinkle pudding with sugar and cinnamon. Serve warm
Caribbean Rice
(This, like most Caribbean dishes has some heat to it. Canned mandarin oranges can be located in your grocery where the canned fruit is. They usually come in small cans. Save the juice to drink or use it to flavor cake batter. Grated coconut is also available in small cans, usually in the baking section of the store. If you can’t find mango chutney, try substituting any kind of fruit chutney.)
Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp.
Cashew Rice
Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.
Chinese Shrimp Fried Rice
Heat oil in saucepan and cook onions until tender. Add the rice, soy sauce, and salt; mix well. Stir in Shrimp and place in lightly buttered casserole dish. Add bean sprouts. Bake at 350 F until heated through. Serve hot.
Cocoa Rice Pudding
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.
Creole Beans And Rice
PLace rice in a strainer and rinse under cold water. Bring a large pot with 2–3 quarts of water to a boil. Ass rice and boil, uncovered for about 10 min. test a grain; rice should be cooked through but not soft. Drain in a colander. Run hot water through rice and stir with a fork. Heat beans, chicken stock,and hot pepper sauce in a saucepan or microwave oven. Mix beans and rice toegether. Add oil and salt and pepper to taste.
Dilly Rice Muffins
(I made these and they were quite good. I used prep-type ingredients so it may be a little different from the traditional recipe)
Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended.
Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full.
Bake in a 400-degree oven for 12 to 15 minutes, or until brown.
Makes 8
Eggnog Rice Pudding
(This recipe will count on me being able to get canned eggnog, or finding a recipe for eggnog using powdered eggs.)
In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.
Ellu Chaadam (Sesame Rice)
(This recipe has some serious heat to it. You could make it without all the chiles or with fewer to accomodate your “heat” preference.)
Cook rice till just done. Spread on a flat dish. Add salt and allow to cool. Roast sesame seeds and red chilies til brown and pound coarsely. Add to rice along with cashewnuts, oil and ghee. Mix well and serve.
Fragrant Coconut Rice
Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes.
Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.
Fruited White and Wild Rice Salad
Dressing:
Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix.
Honey and Nut Rice
Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins.
Combine honey and next 5 ingredients; toss with rice mixture. Makes 8 to 10 servings
Jamaican Rice and Peas with Coconut Milk
Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.
Mandarin Rice Pudding
(I liked this recipe because it has a specific use for the liquid leftover from the can of mandarin oranges.)
Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.
Nutted Wild Rice
Place raisins, vinegar, and water in small saucepan, bring to a boil; reduce heat and simmer 5 minutes. Set aside. Combine wild rice and 1 1/4 cups stock; cook, covered on top of double boiler over simmering water, 1 hour. Place brown rice and remaining stock in saucepan. Bring to a boil. Reduce heat to low and simmer until all water is absorbed, about 50 minutes. Toast almonds over low heat until lightly brown. Combine wild rice, brown rice, raisins, almonds, and parsley in large mixing bowl. Season to taste with salt and pepper.
How do you store raisins?? Do they go bad?
Since raisins are just dried fruit I would store them the same way. In an airtight container.
Now that said, raisins can dry out. When that happens though I just rehydrate them a little. What you rehydrate them with depends on what you plan to use them for.
In cakes you can rehydrate them with juice, water, liquor, etc.
To eat out of hand, I would rehydrate them with grape juice or water.
If you are going cook them in something and they are a little dry, you might just put a little extra liquid in whatever you are cooking and they should rehydrate that way.
I add raisins to my beef stew and my Spanish rice … and they usually don’t need any kind of rehydration because they pick up the liquids already in the pan.
If I am add raisins to bread mixes, I do “plump” them up a bit first, but not too juicy or the bread might wind up with wet spots.
Hope this helps.
Ranch Rice
Mix all ingredients in a casserole. Bake at 350 F. for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.
Ranch Rice
Mix all ingredients in a casserole. Bake at 350 F. for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.
Ranch Rice
Mix all ingredients in a casserole. Bake at 350 F. for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.
Ooops … my mouse finger got stuck. <grin> Sorry for the multiple posts above.
Rice and Mushroom Burgers
(Vegetarian recipe from a friend. Calls for an egg, but you could use a soy flour/water substitute to make the recipe completely vegan.)
Heat olive oil in a skillet over medium high heat. Add onions and garlic and saute until onions are soft. Remove from heat.
Place mushroom mixture in food processor outfitted with steel blade. Add rice and carrots and pulse a few times until mixture has a mealy consistency. Transfer to a large bowl and add bread crumbs and parsley. Mix well and season with salt, pepper and cayenne. Stir in egg. Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side.
I have a question for you cooks:
Have you ever cooked with a Nuwick candle and stove?
I am considering this to supplement other methods if we lose power for an extended time. I wanted some input before I bought the candles and stove. I would use this to boil water & heat food & wondered if it really works.
Thanks for all the recipes.
Hi. Starting tomorrow I’m going to be out of touch for a week. Going to see about helping my parents to do a little prepping.
I’m going to raid my mom’s recipe box while I’m up there and also continue to experiment with some recipes of my own. Will post them when I get back.
Kathy,
Thanks for the VOLUMES of recipes you have posted. Every couple of days I print the whole thread to a PDF just to make sure I don’t loose anything. Your sheer number of recipes alone is phenomenal!
Thanks !
Easy Chicken Rice mixes in one pot or container
2 1/2 cups rice 2 tbs chicken flavor 1/2 cup powdered milk 1/2 cup condensed milk 2 1/2 cups water
Steam 50 min, or cook until tender.
Mix in canned chicken,cheese or broccoli, whatever you like. This would be good in a Solar oven!
I stumbled upon this website, The Official Ramen Homepage…which has 326 recipes for all kinds of dishes, including desserts. Some look passable!
Here are a couple of recipes to use those cans of beans you’re stockpiling:
Texas Style Beans and Rice
1 16–18 oz. can baked beans, 1 8 oz. can stewed tomatoes, 1/2 c. salsa, 1/2 c. beer (if you can spare it!), 1/4 c. brown sugar, 1 c. uncooked rice, 1/4 t. salt, 1/4 c. chopped onion
Cook rice while preparing beans. Combine beans, tomatoes, salsa, beer, and sugar in a saucepan and simmer, uncovered, 20 minutes. Stir in rice and salt; heat through. Sprinkle each serving with onions.
Spicy-Sweet Skillet Beans
2 slices bacon (you could probably sub bacon-flavored TVP), 1 small onion, chopped (or equivalent dehydrated onion), 1/4 c. salsa, 1 T. ketchup, 1 T. brown sugar, 1/4 t. cumin, 1 16 oz. can pork and beans or baked beans
Cook bacon and drain on paper towels. Pour grease out of pan, then put onion in pan and cook until tender. Crumble bacon and add to skillet with rest of ingredients. Simmer uncovered 20 minutes.
Whoops! Forgot to mention that in the first recipe above, you can use white or brown rice; I always use brown.
Here’s one I make all the time:
Mill’s Mac and Cheese
3 c. uncooked elbow macaroni (I use 1/2 white and 1/2 whole wheat for better nutrition without an overpowering “wheat-y” taste), 1 can cream of mushroom soup (reduced fat and salt soup is fine), 6–8 oz. grated mild cheddar, 2 small cans sliced olives (drained), 2 small cans mushrooms (drained), 2 small cans chopped mild green chilies (drained), 1 to 1 1/2 t. garlic powder, 1/2 pound browned ground beef (I’m sure the dehydrated ground beef or TVP would be fine here)
Easy—just cook the macaroni, drain it, and combine it with the rest of the ingredients. Put the mixture into a rectangular baking dish and brown under the broiler (you could just heat it through on a stove if that’s all you have).
You could probably make this with the dehydrated cheese powder, but what I’m doing is grating and freezing cheese. Then you can just throw it in with the other ingredients without thawing it. (It gets crumbly when you freeze it, but that isn’t noticeable if you grate it first.)
I hereby dedicate this recipe to Michael “Tuna under the bed” Leavitt. ;)
I understand that combining tuna and beans is common in Italian cooking, which is what spurred me to try this recipe in the first place. I don’t care much for tuna usually, but I’m totally hooked on this recipe. It’s an unusual combination of ingredients, but give it a try.
Tuna and Bean Spread
1 can tuna (drained), 1 c. cooked white beans, 1 clove minced garlic, 1 t. dried basil, 1/4 t. oregano, 1 t. olive oil, 4 t. cider vinegar, 1/8 t. salt, 1 small can sliced olives (drained)
Coarsely mash the beans and tuna together with a fork. Stir in the remaining ingredients and chill before serving (important). Serve on crackers.
Man, I’m getting hungry!
Swann – at 02:41
Wonderful! Now I know what to do with those 96 packages of Ramen noodles…
Eggless Eggnog
(Can’t remember if I posted this one or not. It was in my notes and we tried it “out in the woods” with powdered milk and no-refrigeration and it did just fine. The kids actually really liked it and it only lasted overnight anyway as that was their dessert.)
In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well.
Eggnog Muffins
(I held back a little of the Eggless Eggnog from the above recipe and made the following muffins in our Coleman oven. The family really enjoyed them)
Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees.
Little off the topic here, but wanted to share a suggestion I heard from another camper last week. It is called “Tangria” and is a backpacker’s version of sangria.
Tangria Just add a spoonful or two to a glass of red wine, stir until dissolved, and you’ve got a nice, tart taste sensation that will really warm you up on those cold nights!
Hummus Wraps
(I posted a recipe earlier for making your own hummus from canned chickpeas and have since found a couple of good recipes to use the stuff in. Below is a “wrap” that we’ve tried. Just different enough, yet still similar enough, that it went over well with the family.)
Cut two thin slices off an onion, and cut them into quarters. Cut the olives in half lengthwise. Chop the peperoncini peppers. Brush olive oil on both sides of a pita and heat on the griddle. Once the pita is hot and soft, remove from griddle. Spread hummus down the center of the pita. Distribute the onions, olives and peppers evenly across the hummus. Season with salt and pepper. Fold one side, then the other, over the middle and wrap the bottom half with foil.
Can You Tell the Difference Fresh Garlic Butter
(Last week I tried using my “fake margarine” in some different ways. One way that really went over well is using it to make garlic butter … which we tend to use a lot on just about everthing.)
Let “butter” stand at room temperature until soft, if you have stored it in the fridge. Meanwhile, clean and mince an entire head of garlic. Put the “butter” and the garlic into a mixing bowl. Season with salt and pepper. Blend well with the back of a spoon or a rigid spatula.
You can also half, quarter, etc. this recipe quite easily depending on the amount of garlic “butter” you want. If you don’t have fresh garlic, try reconstituting dried, minced garlic … which you can get in bulk from places like SAMs and Costco. I used fresh simply because I had it on hand.
Another variation would be to roast a head of garlic and then use that to make the garlic “butter.”
I’m looking for anything that will make the homemade bread as pallatible as possible. This stuff works wonders with cornbread, fry bread, skillet cakes, etc. Also worked pretty well on plain, cooked pasta.
Tuna Tortellini
(I used boxed cheese tortellini from the pasta section at Walmart. Looked and tasted gourmet, but didn’t hit the pocketbook in a gourmet way. <grin>)
Ingredients: (for 1–2 people)
Boil tortellini in 2 c. water in a saucepan and once softened, drain off the water. Add can of tomato sauce with spices, and simmer until sauce starts to bubble. Add tuna and let it heat for a few minutes until sauce resumes bubbling. Remove from heat and serve immediately. Yum! Yields 2 servings of about 425 calories each. Beware, ½ c. of noodles will NOT look like a very big portion, but the protein from the tuna and the texture of the tortellini will be quite satisfying.
Kathy in FL – at 11:43
“I’m looking for anything that will make the homemade bread as pallatible as possible.”
Usually a loaf of freshly baked bread doesn’t finish cooling off before it is gone at our house!
Love all of your recipes, and I really appreciate you posting them.
Kathy in FL - re: making homemade bread pallatible - Is there a specific problem with your homemake bread? I agree with HB - when I make it I have to hide it if I want to actually serve it with a meal, or it is the meal for some sneeky bread lover! I have been making homemade bread for years, both from scratch and with a bread maker - which are you doing?
Keep up the good work on this thread, btw - great recipes - I appreciate all of your efforts on this.
Actually its not really a problem with the bread so much as the cook. <grin> I have a muy mal (very bad) problem with accidentally burning my bread. LOL! There is no way I’m going to simply throw out good groceries just because its a little on the dark side here and there. But you know kids. <grin> Mine aren’t picky … just particular on occasion.
And if you make a loaf and it gets a little dry … I either make croutons to put on soups or toast it with butter or other topping.
If I didn’t try and do eleventy-dozen things at one time I wouldn’t burn the bread. But have you tried making bread with a very … VERY … active two year old underfoot?! Its either laugh or start screaming psychotically on some days.
Truthfully I’m a descent cook … according to friends and family … but I just had a few of “those” days while we were out in the woods last week. Couldn’t seem to get the Coleman to heat evenly, the wind kept messing with my pit fire, the chimney smoked … and I burned two batches of bread. <groan> But I’m too much of a skinflint to throw things out … so the experiment with butters and spreads and such. <grin>
And about the thanks … thank you. Actually I enjoy doing it and it is also a reminder to get my experiments written down so that I can share. And I appreciate those that share their recipes and ideas as well. Its no mean task taking care of a family … whatever flavor and size it may be. Anything that we do together is bound to lighten the load on us individually.
Kathy in FL. Thank’s for all the hints for cooking.
I seem to be saying that a lot on the wikie but the knowledge is so wonderful.
Again Thank’s for all your great work.
Kathy in FL - I can totally empathize with regards to a toddler under foot - many moons ago, I went through what my sister affectionally calls my earth mother phase - a 4 year old, a 1 year old, my good friends’ newborn while she worked, cloth diapers, homemade bread, homemade clothes, clothes hung out to dry on the line….you get the picture…I actually really enjoyed it… if your bread gets dry - did you know that you can moisten a clean dishtowel and lay it on top of the loaf of bread and put it in the oven on a low heat (like 225) for about 5–10 minutes and it will freshen it up? It won’t lighten the color though <g>
So Easy Even the Kids Can Make It Chicken Noodle Soup
(My oldest two, 15 and 13, are actually fairly good cooks. The oldest has started experimenting on her own. But, this would be an easy recipe, one way or the other, if it becomes necessary for a child to throw together something for an invalid to eat.)
In a large pot, boil chicken broth, water, salt, pepper, parsley and thyme. When boiling, add in the chicken chunks and carrots (if fresh, if using canned add closer to the end). Boil for 3 to 5 minutes, and add in the celery. Put heat on medium-high. Cook 10 minutes or until carrots start to soften. Add noodles and corn, and cook for 5 to 7 minutes until the noodles are cooked. Simmer until ready to serve.
To stretch this recipe, increase either the noodles, the water, or both. If you like the broth to have a stronger chicken flavor, add chicken bouillon when you add the extra water.
Chicken With Apples
(Tried this recipe I found which uses canned chicken. While making it with fresh apples as the recipe originally calls for, I realized that I could also used canned apples if need be. Just shorten the cooking time.)
Spray cooking pan with nonstick spray or some equivalent thereof. Core and slice apples and place in pan. Sprinkle with sugar. Open cans of chicken and drain. Crush garlic cloves and mix into chicken. (Note: could also substitute minced garlic, either from a jar or dried and minced from the spice rack). Cover apple slices with chicken. Sprinkle ground clove over chicken. Cover with bread crumbs. Dot with butter. Place pan in 350 F degree oven. Cook until apples are soft and chicken is warm. This won’t be long if you use canned chicken, longer if you use fresh apples.
Wanted to mention that in addition to trying out the recipes that I’ve been posting, I’ve been looking into alternative cooking methods. I posted some links on this other thread that you all might be interested in looking at.
How does a solar cooker made out of a Pringles chip or a pizza box sound?! <grin> Frankly, I can’t afford anything too much pricier than that and thought some of you all might appreciate it as well. LOL!
Been a while but I have found numerous new suggestions for this thread. Here is one that I tried and it worked really well for bread.
This is a fast and easy yeast bread that I tried out. Came out great as far as I could tell by reactions at the dinner table. <grin> What I liked in particular is that there was no real kneading involved. Basically just some stirring.
Casserole Bread
1 cup milk (made from powdered or canned) 3 tablespoons granulated sugar 1 tablespoon salt 1 1/2 tablespoons shortening 1 cup warm water 2 packages yeast 4 1/2 cups all-purpose white flour
Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm.
Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk — about 40 minutes.
Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2-quart casserole. Bake at 375 degrees F for 50 to 60 minutes.
This recipe would make a good “brunch” type bread if you are cutting down on the amount of cooking/food preparation that you are trying to make. Its a savory bread and pepperoni doesn’t need refrigeration. If you are out of mozzarella when you go to make this try a cheese alternative or use grated Velvetta-type cheese.
Another idea I can see is to lightly toast this bread and then top it with warm pizza sauce.
The loaf I made was very filling and made a fairly easy meal since I just used my bread machine and then walked away from it until it was finished. And the bread machine is less likely to hit up the house than would turning on a full-size oven.
Pepperoni Pizza Bread
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
This loaf of bread is very filling. You can see I was playing around with lowering the number of meals and/or lowering the amount of food prep that I plan to do.
Before I get to this recipe let me tell you why.
1. Florida is just plain hot most of the year. If the hypothetical pandemic hits during that time then the less cooking I have to do, the better. Even with the air conditioner running, the kitchen can heat up the house.
2. The more cooking and food prep I do, means the more water that I have to have access to. I don’t think we will lose utilities right away, but it is a possibility and I’m planning for it accordingly.
3. Even if there are only brown-outs or rolling black outs, that means I need to get what I need to get done with the utilities as quickly as possible … lessening cooking time and the number of meals cooked is a plus.
4. Bread is something that can be made ahead of time and served when needed. If I do all of the cooking in the morning when it is cool, then only have to serve or warm up the stuff later in the day … that will just be another benefit.
Anyway … here is the recipe.
Sweet Potato Pecan Bread
Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.
Here’s an interesting example of “use what you have” type cooking.
Bloody Mary Rice
Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.
Here’s a type of bread alternative. I wouldn’t exactly say that by themselves they were the tastiest things I’ve every tried, but they weren’t bad either. Creative way of using rice. Kind of a potato pancake, only made with rice.
Rice Cakes
Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.
Not willing to stock up a gazillion of those little boxes of Jell-O? Found a “from scratch” recipe for making flavored gelatin. This would be great to have on hand for an invalid still confined to the “soft food” stage or as an enticement to get a child to eat who might be stressed out or feeling ill.
Any-Flavor Gelatin Mix
Combine gelatine with fruit-flavored drink powder (presweetened or use the amount of sugar required on package directions). Soften the gelatine mixture in 1 cup cold water for 5 minutes. Stir in 1 1/2 cups boiling water and stir until dissolved and clear. Chill until firm.
Serves 4 to 6.
In case you are unable, or unwilling, or just plain forgot, to store different kinds of sugars you can just store plain white granulated sugar and make your own brown sugar and powdered sugar. Directions follow:
Brown Sugar
Add molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.
Powdered/Confectioner Sugar
For powdered or confectioners’ sugar, just place granulated sugar in a processor and process until it is the consistency you want.
Here’s another “substitute” recipe that I’ve found that really works. I’ve also tried this with the Jell-O pudding pies where you add the pudding to the whipped topping to create a no-bake pie. Worked fairly well. Pour this stuff into a graham cracker crust and you’ve got an unexpected dessert if/when the power goes out … or you just need to take a break from the more traditional emergency food storage items.
Whipped Topping Substitute
Chill bowl and beaters of electric mixer in freezer for 15 minutes. (This part might be difficult if the power is out. I didn’t put mine in the freezer and it did take longer for things to get fluffy, but they did fluff eventually).
In chilled mixing bowl, combine powdered milk, ice water, sugar, lemon juice and vanilla extract. Beat on high speed until peaks form. (Note: I used a whisk to simulate that the power might be off. Took longer of course, but it did work.)
Serves 4.
If you are limiting your emergency food storage to only the very basic of basics plus some seasonings to make it all palatable, you might find this unusual recipe of interest. Just for the heck of it I went and tried it … it was too different for me not to take a swing at it. Surprise, surprise … the family liked them.
Colorful Fried Pasta Snacks with Variations Makes 3 cups.
Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes.
Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F.
Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed.
In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container.
Chili Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt.
Lemon Pepper Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper.
Parmesan Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt.
Salmon Patties 1 14 oz can salmon 2 tlbs corn meal 1 Tlb flour 1 Tlb Whole egg Sub. 2 Tlb water. Oil to fry in Pick thru salmon to remove bones and any skin, then crumble. Mix with flour an corn Meal.Mix the whole egg Sub and water stir until mixed and add to salmon. Form four patties and fry in oil. I don’t fry much but this I do. Great way to get Omega-3′s
Salmon Patties I for got to add salt and pepper to taste---Sorry
Love Texas – at 12:05
I made these when we went camping at Yellowstone National Park a few years ago. Made a nice change up to the recipe and weren’t too bad for clean up either. <grin>
Kathy in FL - glad to see you back, I LOVE your recipes!
Here’s a couple of beverage mix recipes.
(Note: This is a way to make powdered milk more palatable for those that have a problem drinking it. By adding Tang, you can create a higher vitamin breakfast drink.)
Creamsicle Drink Mix
To use, stir 2 tablespoons of Creamsicle Drink Mix into 1 cup of cold water.
(I put this one in as a way to get more fruit in to balance out the diet.)
Hot Buttered Pineapple Drink
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Remove cinnamon sticks and serve hot.
Makes 5 cups.
(This is an alternative to hot chocolate.)
Hot Frothy Butterscotch
Place the milk, brown sugar, and extract in a heavy medium-size saucepan, and stir to mix. Place the saucepan over medium-high heat, and, stirring constantly, heat until the mixture begins to reach a boil. Reduce the heat to medium or medium-low, and add 20 of the marshmallows. Continue to heat, stirring constantly, until the marshmallows begin to melt.
Remove the saucepan from the heat, and whip the mixture with a wire whisk until it becomes frothy.
Place 6 of the remaining marshmallows in the bottom of each of 2 mugs. Pour the butterscotch mixture over the marshmallows, and serve immediately.
Yield: 2 servings
Hillbilly Bill – at 08:24
Thanks Hillbilly Bill. <grin> I’ll post as I can. I have three kids performing in three different plays/dramas over the next week. I just finished sewing an 1830′s type costume for my oldest who is playing Kate in “Nicholas Nickleby.” Argghhhh! But you know, I want them to do what they can now because there is no way of knowing what tomorrow will bring. <sigh> Sad, but true. And I’ll cherish the memories one way or the other.
(This is definitely a different kind of recipe. It does work, tried it to check. Apparently you can use popped popcorn similarly to other grains. Use them to “stretch” your regular wheat flour.)
Buttered Popcorn Bread
Dissolve yeast in warm water; set aside.
In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours.
Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.
Serving size: 8
Oatmeal Fritters
To use up leftover cooked oatmeal: to each cup oatmeal add 1 egg, 2 tablespoons flour and 2 tablespoons milk. Fry on hot skillet; spread with honey and eat.
Here are a couple of variations on rice pudding that I’ve experimenting with. I want to get as much mileage out of all the rice I’m storing as possible.
Caramel Rice Pudding
Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm
Cocoa Rice Pudding
Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.
Eggnog Rice Pudding
(This recipe will count on me being able to get canned eggnog, or finding a recipe for eggnog using powdered eggs.)
In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.
Mandarin Rice Pudding
(I liked this recipe because it has a specific use for the liquid leftover from the can of mandarin oranges.)
Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.
A quick protein boost and a good way to use dried banana chips.
PEANUT BUTTER AND BANANA CHIP SPREAD
Coat chips with cinnamon. Blend in remaining ingredients. Serve on whatever you have in the pantry … crackers, bread, toast, leftover fresh ingredients such as apples or celery, etc.
A protein hit and great snack food.
Hummous bi’Tahini
1 13 oz. can of chickpeas 1 Tbsp. Realemon 1 tsp garlic powder 2 Tbsp. tahini
Toss the mess into a blender and pulse until smooth. You can dip anything into the resulting sauce, from veggies to pita chips.
SANDWICH FILLING FOR BROWN BREAD
[I posted a simple recipe for brown bread earlier in this thread, or you can use canned brown bread but that may be a seasonal item in your grocery store. Either way, this makes good use of dried fruit and nuts. I’m stocking small containers of Miracle Whip and have a plan to use them up before they have a chance of going bad after they are opened.]
Ingredients:
In small bowl, combine all ingredients except brown bread and blend well. Make sandwiches with brown bread slices
CRAB AND BEAN SOUP
Heat vegetable broth to a boil. Stir in package contents of the bean and pasta mix (or just pasta and your own seasonings, if using that), carrot, onion, garlic, undrained tomatoes, and pepper. Return to a boil. Reduce heat to low; cover and simmer 10 minutes until pasta is tender. Gently stir in crabmeat and heat for another 5 minutes. Top each serving with Parmesan cheese. Serves 4
Greek Shrimp and Rice
[All canned ingredients turn into a haute cuisine dish.]
In large skillet over medium heat, cook rice mix along with onions and garlic in olive oil until rice is light golden brown. Add oregano, mint, reserved shrimp broth, and water along with seasoning packet. Bring to a boil, then reduce heat to low, cover, and simmer for 10–15 minutes until rice ix tender. Stir in drained shrimp, drained tomatoes, and olives and simmer for 8–10 minutes until shrimp is heated. Sprinkle with cheese and serve. Serves 4
Coconut Chicken Soup
[This one got my attention. I’m not normally a coconut eater or drinker to be honest, but this wasn’t bad at all. And my dad went ga-ga over it. Pretty cool endorsement if I do say so myself.]
Bring stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste with sea salt and pour into bowls and garnish with onions and cilantro.
I made this last night and it was super easy and was really good. I used 1 pkg. of Zatarains Gumbo mix. Instead of using water (6 cups) I used one can of chicken stock (approximately 2 cups) and used water to make up the six cups total. For the meat I used 2 cans of chicken breast, one can of shrimp and one can of crabmeat, which I bought at Dollar General for $1 a can. I added some extra seasonings as my family likes it spicy, and it was really, really good. I could have cooked it over a campfire just as easily and am now adding this to my camping menu or bird flu menu, or just want dinner in a hurry menu!
6-Can Mediterranean Bean Salad
[This makes a bunch, so save it when everyone is in the eating mood.]
Drain and rinse the artichoke hears, hearts of palm, garbanzo beans, small white beans, red kidney beans and black olives. Cut the artichoke hearts into quarters and the hearts of palm into bite-sized pieces. Toss all of the canned ingredients, cheese, and green onions and dressing in a large bowl. Re-toss before serving if needed.
Aqua Fresca de Citrus Rate this recipe
[Hint: you can make aquas frescas with berries, melon, peaches or mangos. Make use of any canned fruit you have on hand!]
Whirl lime juice with oranges and grapefruit and 1 cup water in a blender. Pour into a pitcher. Add remaining 1 1/2 cups water and sugar; stir until the sugar is dissolved. Serve over ice if you still have it. Garnish each glass with mint if you want to get fancy.
Servings: 6
Blueberry Cobbler Smoothie Rate this recipe
[Note: this one will definitely depend on what you still have on hand or are making homemade.]
Combine all of the ingredients in blender jar and blend at high speed until smooth. Serve immediately in tall glasses with straws.
Servings: 2
Sorry about the flubs in the two preceeding recipes. I copy and paste what I find into my cookbook files and then repost them here after I’ve given them a try at home. Problem is I was a little rushed when I did the copy and paste and forgot to edit them.
Cinnamon Fruit Salad
[Good way to use large cans of fruit. Also, this will help with finding interesting ways to keep an adequate number of servings of fruit in your diet if you don’t have access to the fresh stuff.]
Toss everything together and serve.
Note: save the drained juices to drink or use in the Aqua Fresca recipe a couple of posts above in this thread. Or, use as part of the liquid when making homemade bread.
Pumpkin Pie “Shake”
[The colder you can get this the better, but it isn’t absolutely necessary.]
Combine the pumpkin, milk and water in a blender and process until smooth. Add the sugar, cinnamon, nutmeg, ginger and cloves; process again to blend the ingredients.
bump
Moderator -
“Dry goods” means cloth, clothing, and the like. Is it possible to correct the thread name to “… dried foods” ?
thanks stickler
I happened to see a book in the library last week, The Storm Gourmet by Daphne Nikolopoulos.
Ms Nikolopoulos is a Floridian who wrote the cookbook with hurricanes in mind (all recipes are made without electricity). I have not tried any of the recipes yet but some look pretty good and will add to your meals if there is no power. She also provides a shopping list for storm pantries.
Here is a link to the book in Amazon if you are interested: http://tinyurl.com/hxmu5
Ginger-Chicken Noodle Soup
[Yet another variation on the old standby. It was very good with the flavor change up welcome after trying out so many different traditional chicken soup recipes.]
Cook the noodles according to package directions; drain. Meanwhile, heat the broth in a large saucepan over high heat until boiling. Reduce the heat to medium-low, and add the chicken, mushrooms, ginger and soy sauce; simmer for 3 minutes. Just before serving add the noodles and green onions and rheat through. Ladle the soup into bowls and garnish with fresh cilantro.
Servings: 4
On another thread they were asking for recipes for sourdough. I’m going to post them in this thread to keep all of the recipes in one location and thus easier to find. So, my next several posts will revolve around this topic.
This thread was getting so long that is was taking an unusual amount of time to load and post. The continuation of this thread can be found here at Part 2
Old thread - Closed to increase Forum speed.
See Kathy in FL’s post above for continuation thread.