Continued from Part IV

This was Part III

This was Part II

This was Part I

OKbirdwatcher – at 18:43

MAinVA at 14:42 - Sounds exactly like my coffee preps plan! How are you storing the coffee for the long term? <snip>

I’m shopping for a hand-crank grinder. Would like to buy a Zassenhaus but they seem to be unavailable at all the online stores. Would you have any recommendation? Thanks!

OKbirdwatcher - If we had freezer room, that is where I’d put the coffee to store it. Right now we keep it in its original vacuum pack and only freeze the bag that is open and in use. Can’t say as I know anything about the grinder you mentioned above. That is the reason that we have about 2 month’s worth of coffee that is pre-ground, hoping that the power will only be out intermittently, or better yet not at all! That is in a large plastic container, well-sealed.

Bump.

Another thread was started for folks that are just prepping with rice and beans. I still think you need to have more variety in your stock to balance your diet. However, for those looking for more rice and bean recipes I’ll post some for the next little bit.

Hope these will help.

I’m going to alternative back and forth between main, side, and desserts that use rice and beans … or just one or the other … and a few additional basic ingredients.

This first one would be a kid … or chocoholic … pleaser.

How Now Brown Cow (Chocolate Rice Pudding)

• 2–1/2 cups milk (from canned or powdered)
• 2 cups cooked rice
• 1/2 cup sugar
• 1/4 cup semi-sweet chocolate morsels
• 1 teaspoon vanilla extract

Combine milk, rice, sugar and chocolate morsels in 2- to 3-quart saucepan. Place saucepan on burner and turn burner on to medium heat. Cook, stirring often, until pudding is thick and creamy, about 20 minutes. Turn burner off. Remove saucepan from heat and place on hot pad. Stir in vanilla. Spoon into serving dishes; cool 10 minutes. Serve warm or cold.

Makes 6 serving(s).

Creamy Red Beans and Rice with Caramelized Onions

• 2 tablespoons butter
• 1 large white onion, sliced
• 3 cups hot cooked rice (cooked in chicken broth)
• 1 (16-ounce) can red kidney beans, drained
• 1/2 cup sour cream (from fresh, powder, or made from evaporated milk)
• 1/2 cup grated cheese
• 1/4 teaspoon ground black pepper

Melt butter in large skillet over medium heat. Add onions; cook until onions begin to brown (about 8 minutes). Add rice, beans, sour cream, cheese and black pepper. Stir until well blended and cheese is melted.

Makes 6 serving(s).

Cinnamon Rice Pudding Mix

• 4 cups uncooked medium grain rice, divided
• 2 cups sugar, divided
• 8 cinnamon sticks
• 2 teaspoons salt, divided
• 1 teaspoon ground vanilla, divided

Place 1 cup rice in each of 4 zip-top plastic bags. Combine ½ cup sugar, 2 cinnamon sticks, ½ teaspoon salt, and ¼ teaspoon ground vanilla in each of 4 separate zip-top plastic bags. Makes 4 rice pudding mixes. Preparation instructions: Combine 1 cup rice, 1 ¾ cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, ¼ cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired.

Makes 6 serving(s).

Sesame Ginger Rice Mix

• 4 cups uncooked rice
• ¾ cup dried green pepper flakes
• ½ cup sesame seeds, toasted
• ¼ cup chicken bouillon granules
• 1 tablespoon plus 1 teaspoon ground ginger

Combine all ingredients in large bowl; mix well. Place 1 ½ cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes. Preparation instructions: Combine 1 rice mix, 2 cups water (use 1¾ cups water for medium or short grain rice, 2 ½ cups water for brown rice), and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until liquid is absorbed. Fluff with fork.

Makes 6 serving(s).

Black Bean Cakes

Serve these crisp-crusted, savory cakes with salsa - or hamburger-style, on a bun with ketchup, pickles, and onions. Shape them into small cakes for an appetizer, or larger patties for a heartier portion.

• 1 (14-ounce) can black beans, drained
• 2/3 cup ORIGINAL MALT-O-MEAL® hot cereal, uncooked
• 1 large egg (or substitute of your choice)
• 2 tablespoons finely chopped onion (from dried chopped onion)
• 2 tablespoons chopped cilantro (or from dried)
• 1 jalapeño pepper, seeded and finely chopped (or from canned)
• 1 tablespoon lime juice (can be from a bottle)
• 1 clove garlic, minced (or from dried minced garlic)
• 1/2 teaspoon salt
• 1/5 teaspoon ground cumin
• 1/4 cup vegetable oil

1. In a large bowl, mash beans with a potato masher or fork until they are mostly smooth, with some chunks remaining.

2. Add cereal, egg, onion, cilantro, jalapeño, lime juice, garlic, salt, and cumin; blend well. Let stand 15 minutes to firm, then shape mixture into 6 (4-inch) patties, or 12 (2-inch) football-shaped cakes.

3. In a large nonstick or cast-iron skillet, heat oil over medium-high heat. Add patties or cakes and cook, turning once, until well browned, about 3 minutes per side.

Chocolate Macaroon Rice Pudding

• 3 cups cooked medium grain rice
• 1 (14-ounce) can unsweetened coconut milk
• 1 cup sweetened condensed milk
• 1 cup milk
• 8 ounces semi-sweet chocolate, chopped
• 2 cups flaked coconut

Combine rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired.

Makes 8 serving(s).

Bean Burgers

• 1 can Kidney beans (or equivalent in rehydrated and cooked kidney beans)
• 2 cup Brown rice — cooked
• 2 T. Ketchup
• 1/2 t. Garlic powder
• 1 t. Oregano
• 1/8 t. Thyme
• 1/4 t. Sage
• Salt and pepper - to taste
• 1/4 cup Onion — chopped fine (rehydrate chopped dried onion and mince)

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.

Polynesian Rice Mingle

• 1 cup brown rice
• 1 cup white rice
• 3 tsp. minced onion
• 3 tsp. soy sauce
• 4 chicken bouillon cubes
• 4 cups boiling water
• ½ cup nutmeats (macadamia, pecans, walnuts or peanuts)

Combine rice, onion soy sauce in a 2-quart casserole. Dissolve bouillon cubes in boiling water and stir into other ingredients. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake for 15 minutes more. Sprinkle with chopped nutmeats and garnish with parsley.

Makes 8 serving(s).

[Remember that when a recipe calls for canned beans, you can substitute the equivalent in rehydrated and cooked dry beans.]

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.

BROWN RICE AND LENTILS

• 1/2 Cup Brown Rice
• 1/2 Cup Lentils
• 2 Tablespoons Butter (or substitute)
• 1 Onion — chopped (or equivalent amount in dried chopped onion)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Tsp. Cardamom
• 2 Whole Cloves
• 1 Bay Leaf
• 1 pinch Cayenne Pepper — optional
• 2 1/2 C Water

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.

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.)

• 1 tb Olive oil
• 1 Onion, chopped
• 4 cl Garlic, minced (or equivalent in dried minced garlic)
• 1/2 lb Mushrooms, sliced (or equivalent in drained canned mushrooms or dried sliced mushrooms that have been rehydrated)
• 1 c Cooked brown rice
• 1 c Carrots (from a can of carrots)
• 1 c Whole wheat bread crumbs (doesn’t have to be whole wheat, but gives a better flavor)
• Salt and pepper to taste
• 1 tb parsley, minced
• Cayenne to taste
• 1 Egg, lightly beaten

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.

Meatless Hamburgers (Split pea)

• 1 T. olive oil + 1–2 additional T. 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…

Bloody Mary Rice

[Little different, but still tasted good. Would probably also work with V-8 cocktail instad of bloody mary mix.]

• 12 ounces Bloody Mary Mix
• 1 cup water
• Tabasco Sauce to taste
• 4 strips bacon, cooked and crumbled (or substitute real bacon bits)
• 6 tablespoons butter
• 1 teaspoon chopped garlic
• 1/2 cup chopped onion
• 2 stalks celery, chopped (or equivalent in dehydrated)
• 1 cup long grain 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.

Breakfast Rice

2- ½ cup servings

• ½ cup instant rice
• ½ cup powdered milk
• ½ cup chopped dried fruit
• 1/3 cup chopped walnuts or pecans
• 2 ½ tablespoons brown sugar
• ½ teaspoon ground cinnamon
• 1/8 or less teaspoon salt
• 1 cup hot water

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.

Buttered Pecan Rice

• 2 1/2 cups water
• 1 cup rice, uncooked
• 1 teaspoon salt
• 3 tablespoons butter
• 2 teaspoons lemon juice
• 1/4 teaspoon pepper
• 2/3 cup coarsely chopped pecans
• 2 to 3 scallions, thinly sliced
• Pecan halves (optional)

Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes.

Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes).

Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.

Rice Patties

• 1 1/2 cups leftover cooked rice
• 2 eggs, blended with 2 tablespoons water
• 2 teaspoons instant onion soup mix
• 1/4 cup shredded sharp cheese

Mix together all ingredients; form into patties. Fry in vegetable oil.

Makes 8 to 9 patties.

I could continue posting rice and bean recipes all day long, but I really don’t want to hog Fluwiki’s bandwidth, etc. If you want more than what I’ve posted for rice and beans thus far I’ve got a bunch, and will be posting more, at my epreprecipes group at yahoo.

There is no substitute for Fluwiki, but I’ve found it convenient to have file space on Yahoo to house stuff as well, for those of you interested in this aspect of preparation.

Kathy in FL - how can I seccure file space on Yahoo? And how do I get to your info there?

Ranchgirl – at 18:21

My group is called epreprecipes. Just go HERE? and join the group and then you have access to all the posts and files that are in the file section.

You can get file space by creating your own group and using that file space. Yahoo used to offer a “briefcase” space as well that you could store just files on. I still have mine because my server is yahoo … I’m not sure what the rules are for the briefcase now if it is for personal use by someone that doesn’t have yahoo as their server. Try going here for more information to see if this is what you are looking for.

Ranchgirl – at 18:21

Whoops, that first link didn’t take for some reason. Try THIS instead.

[This is from a hiking website. Gave it a try and it was gooood! What tickled me was using the lemonade powder.]

Chicken with Chinese Ginger Lemon Sauce by Perk:

• Dash of Five Spice powder, granulated garlic, black pepper
• ½ tsp powdered ginger
• 1 tsp dry onion
• 1 cube chicken bullion, crushed (low sodium can be used)
• 1 tsp brown sugar
• ½ tsp lemonade powder
• ½ tsp cornstarch

Also take:

• a 7oz pouch chicken (could substitute a small can of chicken)
• 1 pkg soy sauce

In camp combine all but meat with ¼ cup boiling water and shake to mix well. Add meat and put in a cozy for 10 minutes.

Serve over instant rice, or mashed potatoes.

[Here’s another “instant” type meal that you could make for yourself and/or make to share. As you can tell, it is from a backpacking group. However, I’m finding these types recipes enormously helpful in prepping my pantry in case the kids have to do any cooking or in case we need something quick and easy if we are also dealing with treating a flu victim.]

Cranberry Couscous:

 In a quart freezer bag put:

• 1 cup couscous
• 1/3 cup Craisins
• 2 Tbl dried onion
• 2 tsp chicken bullion
• Pepper to taste, salt, if desired.

Also take:

1 Tbl or 1 packet olive oil

In camp pour 1 ½ cups boiling water and add the oil. Stir well and put in a cozy for 5 minutes. Would work well with either a 5 ounce can o r7 ounce pouch of chicken added with the boiling water.

Serves 1–2.

Possible idea for thermos cooking. Just replace “thermos” for “cozy.”

Beef Stroganoff:

In a quart freezer bag put:

• 2 Tbs powdered milk
• 1 Tbs butter buds (or use fresh butter/margarine, 1 Tbl.)
• 1 Tbs tomato powder (or soup mix)
• 1 Tbs flour
• Dash of pepper
• 2 Tbs dried onion
• 1 cube beef bullion (crushed)
• ¼ Cup dried mushroom slices (or freezedried mushrooms)
• 1 Cup egg noodles, etc
• 1/2 cup dried hamburger (if you want, or you could try pre-soaking some TVP)

In Camp top with boiling water and put in cozy for 10 minutes.

Serves 2.

Here’s a little nugget that my Dad tried to foist upon us kids back in 1969. This would be to stretch out any ground beef you might have.

QuakerBurgers:

• Place 1 pound of ground beef in a large bowl
• Mix in about 1/2 teaspoon salt and 1/2 teaspoon pepper
• Add 1 cup of Quaker Oats oat meal flakes.
• Mix all ingredients by hand until thouroughly blended
• Form meat into hamburger patties approximately 1/2 inch thick
• Either BBQ or fry, depending upon your preference

This 1-pound should be able to feed about 10–15 people, since the addition of Oat Meal to BBQ’d hamburgers creates the taste and feel of eating crushed cardboard with a little grease drizzled on it, and each person will only want 1 bite!! At least it did way back then, but as times change, so do tastes.

Here is a recipe book that was written in 1918 by the government http://tinyurl.com/g7f8r

CONTENTS FOREWORD 4

SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains 11

A General rule for proportions in bread-making 15

Use of Corn 18

Use of Oats 20

Use of Rye 22

Use of Barley 23

Use of Potatoes 24

Use of Mixed Grains 25

Pancakes and Waffles 27

SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat, with Practical Recipes for Meat Conservation 29

Selection of Meat 33, 36, 37, 38

Methods of Cooking 34, 35

Charts 36, 37

Comparative Composition of Meat and Meat Substitutes 38

Economy of Meat and Meat Substitutes 39

Meat Economy Dishes 41

Fish as a Meat Substitute 44

Fish Recipes 46

Cheese as a Meat Substitute 49

Meat Substitute Dishes 53

Kinda cool!

Freezing coffee- I seem to recall that it is not recommended for a reason that sounded appropriate at the time I read it. I cannot recall where I ran across that tidbit of info, but I stopped putting coffee beans in the freezer for our regular use after I read it. I think it had to do something with the oil in the beans? Most coffee beans last for 1–2 years in their original, unopened packaging. I believe the same is true for ground coffee in sealed cans.

Kathy in FL. you are amazing and so are your recipes. I think I might try that chocolate rice pudding on the kids this weekend. I also know a male kid of the older variety who, I am sure, will not turn such a dessert down either! Hubby is a rice pudding fanatic and he’s never had chocolate before!

KimT-what a fabulous find on that cookbook. It’s interesting reading, but it also has some classic recipes in it. In several places on the internet, I have run into historical references to a worldwide famine in 1916. I haven’t had time to research it any further, but plan to one day. It seems that this famine, also produced significant food shortages for some time afterwards. I noticed that there was a cane sugar shortage mentioned in the cookbook. I am wondering if this was due to the famine or not? I definitely plan to print this cookbook out tomorrow. I want to be able to just sit down and enjoy reading the whole thing. Thanks for sharing.

thread renamed by request

Hey … Hillbilly Bill …

I was reading that old recipe book that KimT found on Gutenberg’s (great find by the way) and think I found a use for your “bread bricks.” <grin> Turn them into bread crumbs and make the following bread.

BREAD MUFFINS

• 2 cups bread crumbs (could also use the small textured bread crumbs that you buy at Thanksgiving for making “stuffing.” Pepperidge Farms makes one of the name brand varieties. Check in the area of the grocery store where you would find “stove top” stuffing or coatings.)
• 1/3 cup flour
• 1 tablespoon fat, melted
• 1–1/2 cups milk
• 1 egg (if not using fresh eggs, will require the use of both powdered whole eggs and powdered egg whites)
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes.

KimT – at 23:11

Excellent find. Already found a recipe for Hillbilly Bill and his “bread bricks.” LOL!

Ange D – at 00:16

Thanks. “Waste not, want not” is my motto and with my family size there isn’t exactly a lot of waste to go around. <grin> I appreciate the compliment. Now to go try some of those recipes in that book that KimT found.

Oh my gosh. LOL! I just finished trying the Split Pea Pancake recipe that was in that old cookbook that KimT found. You know those things weren’t half bad at all. I don’t know if I would tell the kids and hubby what was in them, but the two year old wolfed them down quick enough. <grin>

Kathy in FL – at 09:41

Let’s see that recipe calls for 2 cups of bread crumbs. At my current rate of producing bread “bricks”, I could go into the muffin business!!!

Here’s another recipe from KimT’s cookbook find. I think I will rename this one the “Nothing and Everything Cake.” <grin> I made it with cornmeal and it was good.

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

• 1 cup corn syrup (I light because that is what I have opened, but your could also use dark corn syrup or the new brown sugar corn syrup I think)
• 2 cups water
• 2 cups raisins
• 2 tablespoons fat (I used lard, but you could go with Crisco or pan drippings of some type)
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1–1/2 cups fine cornmeal, 2 cups rye flour; or, 3–1/2 cups whole wheat flour
• 1–1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

Kathy in FL – at 10:58

Re: “Nothing and Everything Cake”

My mother and I were going through my grandmother’s cookbooks last summer and ran across a version of this recipe. But it was called “War Cake.” It was on a very old, yellowed newspaper clipping from the 40′s, apparently created to deal with the shortages created by the war. We tried it and decided it would be good if we were dealing with war shortages, otherwise, not the greatest, just too heavy.

Dragonlady – at 11:13

I was raised on “heavy” cakes. <grin> Moist bread puddings, “dump” cakes, canister cakes (the kind that store in decorative tins), fruit cakes, etc.

That’s what a lot of the ol’ timey cake recipes are like. Also, cakes that don’t use many eggs are like that. Smaller “air pockets” and such.

Heavier cakes actually get better and better after they sit overnight. They “mellow” or “mature.” That’s the opposite of the light and fluffy cakes that are best eaten as soon as possible or they dry out.

What is really good … a blackberry jam cake with caramel icing and jam filling. My grandmother used to make a totally killer version of this. But it was so heavy that you could have given someone a concussion with it. <grin> But she would make a couple at a time … one for eating right away, and one or two for putting into “tins” and allowing them to mellow. Glory, rich and good doesn’t begin to describe it … and they stay moist a long time. You could take a slice out of the cake, re-wrap it, and put it back in the tin and not have to worry about it drying out. Those cakes last a long time if you have the will-power not to eat them up right away.

Also for fruit cakes, before wrapping them or putting them in tins … this is for non-frosting varieties … take cheesecloth and dampen it with brandy or any other spirit of choice, then wrap that around the fruit cake. Put it in the tin or wrap it in plastic wrap to keep all air away from the cake. This will really give your fruit cake a kick! And, it helps the cake stay moist. Could also use apple cider or juice if you have an alcohol-free household diet.

May not be a main course, but it could be a way to get “sweets” to go further and last longer … especially if you are out refrigeration.

Camper’s Potluck

• 2 cans of mixed vegetables
• 1 can chicken
• 2 c. instant brown rice
• 1 pkg. dried onion soup mix
• 1/2 t. ground cayenne
• 1 T. margarine (or equivalent)
• 3 c. water (more if needed - start with using the liquid from the cans of mixed veggies and chicken)

Mix everything together in a pot. Bring mixture to a boil and heat thoroughly. Serve with crackers, cornbread, flat bread, etc.

Falafel Burgers

• 4 oz. dried falafel (I found a box of this at Walmart in the International food aisle)
• 1/2 oz. dried chopped onion
• 1/2 oz. Parmesan cheese
• 1 T. oil
• about 1/2 cup of water
• bread or buns (optional)

Heat oil in a frying pan. Mix first three ingredients together with the water. Form into two burgers and flatten out in the pan. Cook over medium heat until browned on each side. Serve as you would hamburgers.

Corn Sticks

• 2 cups baking mix (like Bisquick or your own homemade version)
• 1 (8 oz.) can cream-style corn
• 2 T. minced onion
• melted butter

Combine biscuit mix, cream-style corn, and onions. Place dough on floured surface and cut into 3 x 1 inch strps. Roll in melted butter. Bake at 400 degrees F for 15 minutes.

Blueberry-Orange Muffins

• 1 (16 oz.) pkg. blueberry muffin mix
• 2 egg whites (or use powdered egg whites)
• 1/2 c. orange juice (from bottle)
• orange marmalade

Stir muffin mix, egg whites, and orange juice and break up any lumps. Pour into muffin tins (with paper liners) about half full. Bake at 370 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Spoon orange marmalade over top of hot muffins.

Butter Rolls

• 2 c. biscuit mix
• equivalent of 8 oz. carton of sour cream (fresh, powdered, or made from evaporated milk)
• equivalent of one stick of butter, melted

Combine all ingredients and mix well. spoon into greased muffin tins and fill only half full. Bake at 400 degrees F for 12 to 14 minutes or until rolls are light brown.

You can get creative with recipes that make “salads.” For the following recipe, if my cut-and-come-again lettuce isn’t ready or didn’t make it, I’ll just use it as a filling for a tortilla wrap or as a plain ol’ side dish. Will still be just as good in my opinion.

Chicken BLT Tortellini Salad

• 8 3/4 ounces package Three Cheese Tortellini — uncooked
• 2 cups fully cooked chicken breast pieces (from can)
• 1 cup grape tomatoes — sliced lengthwise (or drained petite diced tomatoes)
• 1 cup shredded sharp cheddar cheese (or equivalent of choice)
• equivalent of 3 slices cooked bacon – chopped (e.g., Real Bacon Bits)
• 3/4 cup ranch salad dressing
• 1/4 cup Italian salad dressing
• lettuce leaves (if you can get it or serve on/with flat bread)

Cook pasta according to package directions; drain. In a large bowl, stir together cooked pasta and remaining ingredients; serve immediately on lettuce leaves.

Black Bean and Ramen Salad

• 1 package ramen noodles
• 1 1/2 cups black beans, or other cooked beans
• 1 red and yellow bell pepper, cut in strips
• 1/4 onion, sliced
• 2 tablespoons cilantro, chopped
• 3 tablespoons red wine vinegar
• 1 tablespoon oil
• 2 tablespoons Dijon mustard

Remove flavor packet from ramen noodles. Partially break noodles and cook according to package directions. Drain, rinse with cold water and drain again. Combine noodles with beans, peppers, onion, and cilantro. Combine vinegar, oil, and mustard with flavor packet from noodles. Shake well. Pour over salad and toss to mix. 4 Servings

Whipped Topping

• 6 tablespoons powdered milk
• 1 cup water
• 2 teaspoons gelatin
• 1 1/2 tablespoons cold water
• 1/4 cup sugar
• 1 teaspoon vanilla

Dissolve the milk and gelatin in boiling water. Add sugar, stir, and chill in the refrigerator until it gels. Beat the mixture until it looks like whipped cream. Add vanilla and whip again.

Milk Gravy

• 1 cup powdered milk, mixed with 3 cups water
• 1 tablespoon margarine
• 3 heaping tablespoons flour
• 1/2 teaspoon salt

Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.

This uses one of those old-fashioned perculator coffee pots.

Cinnamon-Apple Juice

• 1 (46 ounce) can apple juice
• 1/3 cup cinnamon red hots

Place red hots in the percolator basket of a coffeemaker. Pour apple juice in and percolate. This is a delicious hot drink for serving in the winter.

Easy “dump” cake that requires no eggs.

Apple Spice Dump Cake

• 1 (18.25 ounce) box spice cake mix
• 2 (21 ounce) cans apple pie filling
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 tablespoon granulated sugar
• 3/4 cup butter
• 1 cup chopped nuts

Preheat oven to 350 degrees F. Pour the apple pie filling into a 13 x 9-inch baking pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top. Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Here’s a couple more no-egg cakes.

Cream Soda Cake

• 1 box yellow cake mix
• 1 cup boiling water
• 1 small package strawberry Jell-O
• 1 can cream soda

Bake cake mix according to package instructions. After cake is done, use cup of boiling water with Jell-O and cream soda, then punch holes in cake with a fork. Pour mixture over cake. Icing: Mix one cup of milk, small instant vanilla pudding, and small tub of Cool Whip. Blend well, spread on cake. You may use any flavor of cola that you wish. One of the best I’ve tasted (other than this one) was made with Sprite and lemon Jell-O.

Creamsicle Cake

• 1 (18.25 ounce) box orange flavored cake mix
• 1 small box orange gelatin
• 1 cup hot water
• 1/2 cup cold water
• 1 (8 ounce) container nondairy whipped topping (or use the equivalent in Dream Whip)
• 1 small box instant vanilla pudding
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract

Mix cake mix and bake in a 13 x 9-inch baking pan according to package directions. Let cake cool, the poke holes in cake 1 inch apart with a fork. Mix the gelatin with the hot water, then add the cold water. Pour evenly over the cooled cake. Combine the whipped topping, instant vanilla pudding, milk and vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for at least 1 hour before serving, if possible.

Quick Peach Cake

• 1 (18.25 ounce) box yellow cake mix
• 1 cup (2 sticks) butter or margarine
• 1 (29 ounce) can sliced peaches (do not drain)

Pour peaches and their juice into greased 9-inch square baking dish (or pan). Carefully pour dry cake mix over peaches and pat down. Cut butter in about 3/8-inch pats and arrange over cake mix, close together. Bake in 350 degree oven about 40 minutes or until cake is golden brown. Can be served hot or cold, plain or with cream or ice cream. Makes 9 servings.

Soda Pop Strawberry Angel Food Cake

• 1 (16 ounce) box angel food cake mix
• 1 1/4 cup strawberry soda pop
• 1/4 cup honey
• 1/4 cup butter, melted
• 2 cups sifted confectioners’ sugar
• 4 tablespoons strawberry pop
• 4 drops red food coloring

Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled. Meanwhile to prepare glaze, combine melted butter, confectioners’ sugar, remaining soda pop and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread over top of cooled cake.

Gingerbread Doughnuts

• 1/2 cup firmly packed dark brown sugar
• 1 egg, beaten (or equivalent of your choice)
• 1/2 cup molasses
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3 teaspoons ginger
• 1/2 teaspoon salt
• 2 1/2 to 3 cups sifted flour
• 1/2 cup dairy sour cream (from fresh, canned, or made from canned evaporated milk)

Lemon Glaze:

• 1 cup sifted confectioners’ sugar
• 1 tablespoon light cream (or substitute such as canned table cream or evaporated milk)
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they’re brown on each side. Drain. Dip tops of warm doughnuts in Lemon Glaze.

Kathy in FL – at 13:52 Is there a typo in your delicious-sounding Soda Pop Strawberry Angel Food Cake?

The ingredient list calls for 1¼ cup strawberry soda pop, but then the instructions say to “substitute 1¼ cups soda pop and honey for the water” at first, and then later, to “add the remaining soda pop.” Is the ingredient list supposed to say “1½ cups” or is the first substitution for the water supposed to be less? If both are 1¼, there won’t be any left over for the glaze…

Thanks for sharing all of your recipes.

Dennis in Colorado – at 15:00

The 4 tablespoons of soda pop at the end is for the glaze. What the directions are doing is taking the directions that you would normally see on the back of a box of cake mix and telling you what to substitute for the normal ingredients. <grin>

The honey, the 2 c. powdered sugar, the 4 T. of soda, and the 4 drops of food coloring make the glaze.

Hope this explains it better.

WHOOPS! I meant the powdered sugar, 4 T. of soda, and 4 drops of food coloring make the glaze.

You mix the honey with the 1 1/4 cups of soda together and use that to replace the water that the cake mix would normally call for.

[This is supposed to be a really old recipe, even used on the Oregon Trail in USA history. Tried it and it wasn’t a bad summer drink.]

Vinegar Lemonade

Mix 1 to 2 Tablespoons of Apple Cider Vinegar into a 12 oz. glass of water. Stir in 2 Tablespoons of sugar or to taste, and drink up.

[I’m dehydrating a bunch of frozen corn. Hopefully it will finish soon so that I don’t have to get up in the middle of the night to check on it. In honor of finally getting this particular prepping task started, here is a recipe that I use for dehydrated corn.]

Sweet Corn Chowder

• 1 1/4 C dried sweet corn
• 1 t. salt
• 4 C water
• 1/8 t. pepper
• 2 t. dehyd. onions
• 2 T flour
• 2 T. oil
• 2/3 C powdered milk
• 2 T. Bacon bits (or Textured Vegetable Protein)

Soak the corn and onion in water overnight. Add milk salt, pepper, oil and bacon. Bring to a boil, reduce heat and simmer 30 minutes. Stir in the flour. Cook on low until it thickens and the corn is tender, about another 15 minutes.

bump for BB.

Here’s a recipe using powdered milk, dried eggs, and flour to make ravioli and lasagna, with lots of variations:

Pantry Ravioli and Lasagna. Who ever said we’re stuck with eating rice and beans when TSHTF?

Hope the link works, but here goes my attempt.

Tried some new bread recipes recently with great results. The Trapper’s bread was really good, but is a huge batch. The Logan bread was really good too.

Amazing Trapper’s Bread

• 1 ½ c. raisins
• 1 ½ c. currants
• 2 ¾ c. hot water
• 1 c. lightly packed brown sugar
• 1 T. salt
• 16 T. (2 sticks) butter
• 1 c. molasses
• 2 T. sugar
• 1 c. lukewarm water
• 2 T. active dry yeast
• 12 c. all purpose flour

Bring 2 quarts water to a boil and add raisins and currants. Cook for about 30 minutes (until raisins are plumped) before draining. In a large bowl, combine 2 ¾ c. hot water, brown sugar, salt, butter, and molasses. Stir until butter melts and coo the mix to lukewarm. Meanwhile, dissolve 2 T. sugar in 1 cup of lukewarm water (about 100 degrees F), then sprinkle dry yeast into the sugar-water mixture. Let stand for 10 minutes, then stir briskly with a fork. Add yeast-sugar-water mixture to butter-molasses mixture. Stir. Beat in 6 cups of all-purpose flour. Mix in plumped fruit, allwed to cool, with the remaining 6 cups of all-purpose flour. end by hand using a rotating motion. Turn dough out on a lightly flour surface and knead for 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough against the greased surface. Cover with a damp cloth and let rise in a warm place until doubled in bulk (approximately 2 hours). Punch down and shape into 4 loaves. Place loaves in four greased loaf pans. Cover and let rise again until doubled (approximately 1 hour). Bake loaves simultaneously in an oven preheated to 375 degrees F for ½ to 1 hour, making sure that the bread doesn’t burn. Brush tops with butter while hot. Yield: 4 loaves.

Orange Bread

• 2 c. whole wheat bread
• 1 ½ c. white flour (or soy flour)
• ¾ c. sugar
• 2 t. baking powder
• ½ t. salt
• ¾ c. orange juice (100% juice from a bottle)
• ½ c. milk (fresh, canned or powdered)
• ½ c. canola oil
• 1 egg (or equivalent of your choice)
• ½ c. chopped dry-roasted mixed nuts (optional if you have allergies)
• 1 c. chopped dried mixed fruit

Preheat oven to 350 degrees F. Combine in large bowl the whole wheat flour, white (or soy) flour, sugar, baking powder, and salt. Stir, then add orange juice, milk, oil, and egg. Mix until well blended, then add nuts and fruit. Pour into a greased loaf pan. Bake 65 minutes or until a table knife inserted in the center comes out clean. Yields: 1 loaf

Pony Express Trail Bread

• 2 c. white flour
• 2 c. whole wheat flour
• 1/3 c. wheat germ
• 3 T. powdered milk
• ¾ c. packed brown sugar
• 1 ½ t. baking powder
• 1 ½ t. salt
• ¾ c. water
• ½ c. honey
• ½ c. molasses
• 1/3 c. vegetable oil

Mix dry ingredients. Add and blend the rest of the ingredients until the dough mix is moist. Pour into a greased square baking pan. Bake at 300 degrees F for 1 hour. The bread should pull away from the side of the pan when ready. Cut into squares while arm. Leave in pan to dry, uncovered, for 8 to 10 hours. Wrap individually in plastic wrap and store in ziploc bags. This bread keeps well and travels excellently.

Logan Bread

• 1 ½ c. water
• 1 ¾ c. sugar
• 2 c. applesauce
• ½ c. molasses
• 2/3 c. honey
• 2 c. margarine
• 8 c. whole wheat flour
• 2 2/3 c. white flour
• 2 t. baking soda
• 1 t. baking powder
• 1 t. ground cloves
• 1 t. ground nutmeg

Mix together in a saucepan water, sugar, applesauce, molasses, honey, and margarine and bring to a boil, stirring. In a large bowl, blend together whole wheat flour, white flour, baking soda, baking powder, cloves, nutmeg. Pour in the liquid mixture and stir well. Bake at 300 degrees F for 1 hour in three greased loaf pans. The bread will be considerably easier to slice if allowed to cool overnight.

As a bonus, three of the four bread recipes that I just posted do not require yeast. They are “heavier” than traditional yeast bread … but they are still really good and also “stick to your ribs” more than a fluffy slice of white bread does. Also the three out of four that don’t use yeast, do use whole wheat flour as part of their grain mix.

Simple Chop Suey

Meat of choice [left over or opt. maybe deh. hamb.] Sliced celery sliced mushrooms chopped onion 28oz. can chop suey vegetables

Brown meat, remove from pan, saute fresh veg. and add meat to pan and cover with water.

In 1 pint container add:

1 cup water 1 Tb. soy sause 2 Tb. cornstarch 2tsp. boullion granules

cover and shake, then add to pan. When thickens serve over rice.

Breakfast in a Cup

• 3 c. cooked rice
• 1 c. (4 ounces) shredded Cheddar cheese, divided (or equivalent of your choice
• 1 can (4 ounces) diced green chilies
• 1 jar (2 ounces) diced pimientos, drained
• 1/3 c. milk (fresh, powdered or canned)
• 2 eggs, beaten (or substitute of your choice)
• 1/2 t. ground cumin
• 1/2 t. salt
• 1/2 t. ground black pepper
• Vegetable cooking spray

Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 15 minutes or until set.

Cherry or Cranberry Rice Pudding

1–1/2 cups milk 1 cup hot cooked rice 3 eggs, beaten 1/2 cup sugar 1/4 cup dried cherries or cranberries 1/2 teaspoon almond extract 1/4 teaspoon salt

Combine all ingredients in large bowl. Pour mixture into greased 1–1/2-quart casserole. Cover with foil. Add rack to 5-quart slow cooker and pour in 1 cup water. Place casserole on rack. Cover; cook on LOW 4 to 5 hours. Remove casserole from slow cooker. Let stand 15 minutes before serving.

Fruited Wild Rice Pilaf

2 T. butter or margarine 1/2 c. chopped onion 1/2 c. sliced celery (optional, or use dried that has been rehydrated) 1 can (14–1/2 ounces) low-salt chicken broth 1/2 c. water 1 package (6 ounces) long grain and wild rice mix 3/4 c. Raisins 1/3 c. coarsely chopped pecans, toasted

MELT butter in medium saucepan or skillet over medium-high heat.

ADD onion and celery; cook 3 minutes, stirring occasionally.

ADD broth, water, rice, contents of seasoning packet and fruit. Bring to a boil. Reduce heat to medium-low. Cover and simmer 25 minutes or until liquid is absorbed.

STIR in pecans.

bump

Polenta Lasagna

Makes 6 servings

• 4–1/4 cups water, divided
• 1–1/2 cups whole grain yellow cornmeal
• 4 teaspoons finely chopped fresh marjoram (or equivalent in dried marjoram)
• 1 teaspoon olive oil
• 1 pound fresh mushrooms, sliced (or substitute canned or dehydrated mushroom)
• 1 cup chopped leeks (or substitute onions or shallots if you like)
• 1 clove garlic, minced (or use dried minced garlic)
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese (or substitute of your choice)
• 2 tablespoons chopped fresh basil (or use equivalent in dried)
• 1 tablespoon chopped fresh oregano (or use equivalent in dried)
• 1/8 teaspoon black pepper
• 2 medium red bell peppers, chopped (or use reconstituted dried peppers)
• 1/4 cup freshly grated Parmesan cheese, divided

Note: you could probably also just use your favorite homemade spaghetti sauce for several of the ingredients.

Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13×9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.

Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350°F. Spray 11×7-inch baking dish with nonstick cooking spray.

Cut cold polenta into 12 (3–1/2-inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving.

Fried Rice

4 cups boiled rice 3 tablespoons olive or peanut oil 1 tablespoon dry green (or other) onion 1/4 teaspoon garlic powder (or 2 cloves fresh) 2 tablespoons dried mushrooms 2 dried whole eggs, rehydrated 1 tablespoon soy sauce shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.

Rice and Chick-pea Chili

Makes 4 servings

• 2/3 cup CONVERTED® Rice
• 1 can (15 ounces) chick-peas, undrained
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (8 ounces) diced green chilies
• 1 cup whole kernel corn (fresh, frozen, canned, or reconstituted)
• 1/4 cup chopped fresh cilantro (or equivalent in dried)
• 1 tablespoon taco seasoning
• 1/2 cup (2 ounces) shredded Cheddar cheese (or substitute of choice)

In medium saucepan, bring 1–3/4 cups water and rice to a boil. Cover; reduce heat and simmer 15 minutes. Add remaining ingredients except cheese. Cook over low heat 10 minutes. Serve in bowls sprinkled with cheese.

Fruit and Oat Squares Makes 16 servings

• 1 cup all-purpose flour
• 1 cup uncooked quick oats
• 3/4 cup packed light brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter or margarine, melted
• 3/4 cup apricot, cherry or other fruit flavor preserves

Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, oats, brown sugar, baking soda, salt and cinnamon in medium bowl; mix well. Add butter; stir with fork until mixture is crumbly. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake 5 to 7 minutes or until lightly browned. Spread preserves over crust; sprinkle with reserved crumb mixture. Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 16 squares.

Hint: Store individually wrapped Fruit and Oat Squares at room temperature up to 3 days, or freeze up to 1 month.

The “vinagar lemonade” that you posted on the 10th is indead a very old recipe used by many homesteaders and farmers as a cheap preservative for many berries.I will try to dig out a very old cookbook I have that has several beverage recipes in it if anyone is interested.That type of primitive soda is called a shrub. They would put a few table spoons of the mixture in water.Homebrewing and soda making is a hobby of mine and very easy to make with homegrown produce.It was a way to preserve many things for the longterm,berries,grain ect….I have even seen recipes for sodas using tomatoes!!!!hehehe

malachi – at 11:54

Malachi I would really appreciate it if you would! And if you would note any that you have canned for future use that would be an even bigger plus. I have a couple of old “shrub” recipes but they are mostly for blackberries. I love blackberries but not to the exclusion of everything else. <grin>

I make homemade “soda” all the time as well. LOL! I just dump fruit juice in soda water … or mix it in a clear soda. I really enjoying doing this with citrus … pink grapefruit and Sprit are great together. <grin>

I know this isn’t a prep, but it’s a tasty cool break while working on your preps in this hot summer. Reconstitute your frozen limeade with 7up. Best to stir this mixture, not shake. Pour into glasses stuffed with lime sherbet. Be sure to serve with a straw and spoon. Also works with orange juice, orange soda and orange sherbet. I haven’t yet tried, but am thinking about fruit punch, grape soda, raspberry sherbet. Try your own combinations. Be sure to use frozen juice, not ready made, although I have never tried ready made, it would seem to me that would make it watery.

A friend of mine mixes her kool-aid with sugar and then sprinkles over sherbet. I have tried it with pre-made lemonaid mix over lime sherbet. Gives it a zing!

anonymous – at 04:10

Oh, perfect!!! I actually have some limes that are getting yellow and I need to quickly do something with them. I make limeade usually when I can, but mixing the lime juice iwth 7Up if a great idea!

I’ll have to wait on the ice cream though. <sigh> We just started our month long prep-test and I don’t want to break down so soon. LOL!

Cheese Tortellini with Tuna

Makes 4 servings

• 1 can tuna steak
• 1 package (9 ounces) uncooked cheese tortellini
• Nonstick cooking spray
• 1 cup finely chopped red bell pepper (fresh or rehydrated)
• 1 cup finely chopped green bell pepper (fresh or rehydrated)
• 1/4 cup finely chopped onion (or use dried chopped onion)
• 3/4 teaspoon fennel seeds, crushed
• 1/2 cup evaporated milk
• 2 teaspoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Cook pasta according to package directions, omitting salt. Drain; set aside. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.

Lentil Stew over Couscous Makes 12 servings

• 1 large onion, chopped (or use dried chopped)
• 1 green bell pepper, chopped
• 4 stalks celery, chopped
• 1 medium carrot, cut lengthwise in half, then cut into 1-inch pieces
• 2 cloves garlic, chopped
• 3 cups dried lentils (1 pound), rinsed
• 1 can (14–1/2 ounces) diced tomatoes, undrained
• 1 can (14–1/2 ounces) chicken broth
• 3 cups water
• 1/4 teaspoon black pepper
• 1 teaspoon dried marjoram leaves
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• 4–1/2 to 5 cups hot cooked couscous

Slow Cooker Directions 1. Combine onion, bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, black pepper and marjoram in slow cooker. Stir; cover and cook on LOW 8 to 9 hours or until vegetables are tender.

2. Stir in vinegar and olive oil. Serve over couscous. Garnish with carrot curls and celery leaves, if desired.

Tip Lentil stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer up to three months.

Macho Macaroni and Cheese

Makes 8 to 10 servings

• 1 pound elbow macaroni
• 1 pound processed American cheese, grated
• 3 cups milk (fresh, canned, powdered)
• 2 teaspoons dry mustard
• 1 teaspoon TABASCO® Sauce

Preheat oven to 350°F. Cook macaroni according to package directions. Drain macaroni and combine with cheese; mix lightly. Place in buttered 2-quart casserole. Blend milk, mustard and TABASCO® Sauce; pour over macaroni. Cover and bake 35 minutes. Uncover and bake 10 to 15 minutes or until top is lightly browned.

Seafood Gumbo

2 tablespoons bacon bits

2 tablespoons butter (or oil)

2 tablespoons dried chopped onions

1 tablespoon garlic powder (or dried garlic bits)

2 cans tuna in water

3 tablespoons chicken bouillon

1 tablespoon worschester

1 cup water

1 can diced tomatoes

1 can okra

several dashes hot sause or cajun seasoning or both (to your liking)

2 bay leaves

2 cans shrimp

Put bacon bits, onion, and garlic in pot. Add butter and cook over medium heat for 1–2 minutes (careful not to burn butter but cook until lightly brown). Add tuna, water and all. Cook for a minute. Add water, chicken bouillon, worschester. Cook for a minute. Add tomatoes, okra, hot sause and bay leaves. You might want to add some more water, depending on whether you like it soupy or thick. Bring to boil, then simmer for about an hour. I always simmer for this long because as the okra breaks down, it adds its special flavor that you don’t get otherwise. Add shrimp (can said to drain before using, I’m not sure why). Simmer a little longer. Remove bay leaves. Serve over cooked rice.

I usually use mostly fresh ingredients, but tried it like this to see if I could still make it pandemic style. It turned out great, very flavorful. If you do decide to use all fresh ingredients, you don’t need butter or oil, just use about 4 slices of bacon, about a half of an onion chopped, 1 clove garlic chopped, any kind of sea fish (frozen then thawed), chicken broth (skip the water and bouillon), still use canned tomatoes - if you use fresh tomatoes peel the skin, frozen or fresh okra sliced to about 1/2 inch, frozen shrimp (I usually buy cooked and devained, you just need to simmer it for a minute or two. If you use uncooked shrimp, cook it until it turns pink, then it’s done).

You can also substitute chicken for the seafood. Some people like sausage instead of seafood.

Another variation is to add the rice directly to the gumbo. I always dump the leftover rice into the leftover gumbo anyway. Right after you bring it to a boil, add a cup or 2 of instant rice and whatever amount of water it says to cook it with. If you use lipton cajun rice, then you don’t need the hot sause or cajun seasoning. Add extra water though because it cooks this way better as a soup.

Survival Bread

• 2 c oats
• 1/2 c powdered milk
• 1 c sugar
• 3 Tbs. honey
• 1 pkg. orange or lemon jell-o (3 oz)
• 3 Tbs. water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time) Shape dough into a loaf (About the size of a brick) Place on cookie sheet and bake at 350 degrees for 15–20 minutes. Cool. Wrap in aluminum foil to store. Each loaf is the daily nutrients for one adult.

Can’t personally vouch for this one. Given to me by a friend who does this and her kids love the “candy kisses” she makes with the yogurt.

Yogurt Leather

Add jam, fruit sauce or fresh fruit to home made or commercial yogurt, and puree. Follow the drying instructions for fruit leather. Freeze to store. Dropping puree on trays in spoonfuls instead of pouring will yield tasty bite size kisses that make great party treats!

Instant Oatmeal Packets

Blend in blender 1/2 C regular oats until powdery. Into each of 10 zip-lock sandwich bags combine:

• 1/4 c. regular oats
• 2 Tbs. powdered oats
• 1/4 tsp. salt

To use: empty packet into bowl and add 1/2 C boiling water and stir until thick. Makes 10 servings or packets.

Variations: to each packet add:

• Apple-Cinnamon: 1 T sugar, 1/4 t. cinnamon, 2 T. chopped dried apples
• Cinnamon-Spice: 1 T. sugar, 1/4 t. cinnamon, 1/8 t. nutmeg
• Raisins & Brown Sugar: 1 T. packed brown sugar, 1 T. raisins
• Wheat Germ: 2 T. any kind wheat germ

Baked Bean Chili

• 2 pounds ground beef (fresh, TVP, reconstituted, canned, or leave out if not available - nothing wrong with meatless chili)
• 3 cans (28 oz. each) baked beans
• 1 can (46 oz.) tomato juice
• 1 can (11.5 oz.) V8 juice
• 1 env. Chili seasoning

In a dutch oven cook beef over medium heat until no longer pink. (Alternately, prepare your alternative meat product as recommended). Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Poppy Seed Biscuits

• ¼ c. milk
• 2 T. ½ c. cottage cheese (fresh or made from evaporated milk)
• 2 ¼ c. biscuit mix
• 1 T. poppy seeds

In a blender, combine milk, honey and cottage cheese. Cover and process until smooth. In a bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. Turn onto a floured surface; pat or knead to ½ inch thickness. Cut with a 2.5 inch biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 8 to 10 minutes or until golden brown. Yield: about 1 dozen.

Kathy in FL – at 12:15 - FYI - No honey in ingredients list.

Whoops, the Poppy Seed Biscuit recipe’s list of ingredients should read:

• 1/4 c. milk
• 2 T. honey
• 1/2 c. cottage cheese
• 2 1/4 c. biscuit mix
• 1 T. poppy seeds

sorry about that folks. Thanks for the heads up Mari, teach me to not read my own cut-and-paste better. <blushing> I over-edited myself.

Mari – at 12:26 - My guy loves poppy seeds, so I plan to make this one. Wanted to be sure I have everything.

Sunshine Muffins

• 2 eggs (or substitute of your choice)
• ½ c. water
• 1/3 c. milk (fresh, canned, powdered)
• 2 T. vegetable oil
• 1 pkg (9 oz) yellow cake mix
• 1 pkg (8.5 oz.) corn bread/muffin mix

In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees F for 18 to 22 minutes or until a toothpick comes out clean. Cook for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.

I’ve updated the Forum index so these recipe threads can easily be found.

Thanks Dem … last time I tried that the changes never took. <grin> I was able to edit a new page I created, but not the existing page. <shrug> I’m not sure what I was doing wrong.

Kathy in FL – at 12:32 -

I was wondering if you have made mac and cheese this way. I’m thinking that it might clump up that way (of course, if sip, than anything besides beans and rice would be great!), but if it stayed creamy than this may be the way to make it from now on!! (WAY easier! - but would have to leave out the tabasco, not because of me, but the chicklets!)

Another question, have you made rice crispie squares from canned/dry foods? My kids love them and it would be great to have a quick treat, but I don’t think they would be good with powdered butter or margarine, or shortening. Any other ideas? Thanks!

preppiechick – at 23:08

I make mac-n-cheese using Velveeta all the time. It melts really easily and stays creamy … at least as long as it lasts. <grin> Velveeta also makes killer grilled cheese sandwiches for the same reason.

Interesting question about the rice crispie squares. No problem getting the rice crispies. The butter could be made from powdered butter or margarine … it makes up just fine in my experience. For the marshmallow part of the equation … instead of marshmallows use canned “Fluff” or mallow cream or whatever that brand of stuff is called. Fluff makes a regular flavor and you can also find strawberry Fluff every once in a while. It works just as well as marshmallows … sometimes my kids will just eat the stuff spread on graham crackers and makes a good, cold “s’more” for little kids … or you can heat it too.

Hope this helps.

Kathy in FL – at 23:29

thanks! Sure beats making a roux and melting cheddar!!

Storing the cereal and marshmallows / fluff already <grin> - just was worried that powdered butter would taste strange, especially to my overly picky 14 dd! Haven’t bought any powdered butter (or sour cream and cheese) but I feel better now about spending the $. I guess that I can always use in baked goods, too. Thanks again!

Apple Oatmeal Baked Breakfast

• 2 c. milk
• 2 T. brown sugar
• 1 T. butter
• ¼ t. salt
• ¼ t. cinnamon
• 1 c. rolled oats
• 1 c. apples, peeled and diced
• ½ c. raisins

Combine milk, brown sugar, butter, salt and cinnamon in a pan. Scald. Add oats, apples and raisins. Heat until bubbles appear at edge of saucepan. Put into greased 1 ½ quart casserole. Bake at 350 degrees F for 30 minutes. After 15 minutes of baking, stir in 1 T. of brown sugar. Serve with milk or cream. Serves 4 to 6.

Can Opener Casserole

• 1 (10.5 oz.) can cream of mushroom soup
• 1 (10.5 oz.) can cream of chicken soup
• 1 small can evaporated milk
• 2 (6.5 oz.) cans chicken
• 1 (4.5 oz.) can mushrooms, drained
• 1 c. chopped celery (if available)
• 2 c. Chinese noodles
• Silvered almonds
• 1 small jar pimento

Combine first 7 ingredients, and place in a 1 ½ quart casserole dish. Bake, covered, at 350 degrees F for 1 hour. Before serving, garnish with slivered almonds and red pimento. Serves 6 to 8.

15 MINUTE RED BEANS & RICE

• 1/2 cup chopped green pepper
• 1 can ( 15–1/2 ounces) kidney beans, drained
• 1/2 cup chopped onion (or use dried chopped onion)
• 2 chicken bouillon cubes
• oil
• 1/2 teaspoon hot pepper sauce
• 2 cups water
• 2 cups instant rice, uncooked (quick cook rice)

Cook and stir green pepper and onion in oil in large skillet on medium heat until tender. Stir in water, beans, bouillon and pepper sauce. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes

BAYOU BEANS AND RICE

• 2 cups red beans
• 1 onion, diced
• 2 cloves garlic
• 2 teaspoons seasoning salt
• bay leaf
• pinch sugar
• cayenne pepper, to taste
• ham hocks (or ham bouillon)
• cooked rice
• smoked sausage, optional (or possibly use summer sausage or pepperoni as a substitute)

Wash beans, soak overnight and drain. Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice. Large link smoked sausage, added at the last 30 minutes gives delicious seasoning and makes a complete meal with hot fluffy rice and tossed salad. Serves 6.

CAJUN WHITE BEANS

• 1 Pound White Beans
• 1 Pound Salt Meat, cut into pieces (may have to find a substitute for this)
• 1 Medium Onion, chopped
• 1/4 Cup Green Onion, chopped
• 3 Quarts Water
• 1/2 Cup Cooking Oil
• 2 Tablespoons Parsley, chopped
• 2 Cloves Garlic, minced

Wash and rinse beans twice. Place in 2 - 3 quarts of water in a covered pot and let soak for 30 minutes. Over medium heat, boil beans until the water turns yellow, about 20 minutes. Remove from heat and drain in a colander. Combine beans and fresh water (3 quarts) and salt meat and cook for about 30 minutes. Add cooking oil, onions, parsley, garlic and green onion and cover loosely. Cook for 1–1/2 hours or until beans are soft and sauce thickens. Servings: 6

CREOLE CHICK PEAS WITH PASTA

• 12 ounces corkscrews or wagon wheels
• 1/4 cup olive oil
• 1/4 cup each chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped scallion
• 1 tablespoon minced fresh garlic
• 1 (28-ounce) can plum tomatoes, chopped, juices reserved
• 1 to 2 cups chicken broth
• 1 (10-ounce) package frozen corn, thawed
• 16 ounce can of chick peas, drained, rinsed
• 1/2 teaspoon thyme
• 1 whole bay leaf
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 tablespoons parsley for garnish
• Salt and pepper

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions. In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and sauté for 3 to 4 minutes or until tender. Stir in the garlic and sauté a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

Dill Pilaf

[This recipe is relatively easy to make. You can make the recipe Vegan by using water instead of meat stock. This dish from Azerbaijan is a complete meal as it combines beans and rice. The dill adds a fresh taste to the meal.]

Ingredients - Serves 4–6

• 2 cups of rice
• 3 T oil
• 4 cups beans
• 2 T margarine
• 1.5 cups water or meat broth
• 1 teaspoon flour
• 2 tablespoons lemon juice
• 1 bunch of dill (or equivalent in dried dill)
• salt

Boil a lot of water (about8 cups), a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside. Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the beans. Add to the saucepan, cover and simmer until cooked. Take a heavy pot , Add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked. Chop the dill. Fold into the steaming rice and serve.

Orange Rice

• 2 cups Instant Rice
• 1 1/2 cups orange juice
• 1/2 tsp. ground ginger
• 1/2 cup water
• 1 can mandarin oranges drained

Place orange juice and water in a 1 to 2 quart saucepan. Heat to boiling. Stir in ginger and rice. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fold in oranges and chill. Can be molded for salad. Serve on bed of lettuce.

Yields: about 4 servings

Mexican Chocolate Rice Cream

• 1 cup CONVERTED® Rice cooked
• 2 1/2 tsp. cornstarch
• 1 cup(s) skim milk
• cinnamon ground, as desired
• 1 1/2 Tbsp. cocoa powder unsweetened
• 3/4 tsp. vanilla
• 3 Tbsp. sugar

Combine first 3 ingredients in small saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in rice and vanilla. Spoon into serving dishes. Serve warm or chilled, sprinkled with cinnamon.

Yields approx 2 servings.

Long Grain & Wild Rice Soup

SERVES: 4

• 1 package Long Grain & Wild Rice
• 1 cup chicken or turkey - chopped (from canned, or could use TVP)
• 1/2 cup carrot finely chopped
• 3 Tbsp. sherry
• 1/2 cup onion(s) chopped (or equivalent in dried chopped onion)
• 1/2 cup flour
• 3 cup(s) chicken stock/broth

In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth and let the mixture come to a boil, stirring constantly. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve.

Too much food for one sitting, so closing this thread and continuing at Part VI