From Flu Wiki 2

Forum: Recipes Using Canned Dry Foods Only Part VII

25 August 2006

Bronco Bill – at 15:14

The feeding frenzy continued from here


Just a lurker – at 13:04

Kathy,
I’ve been experimenting with the margerine substitute this morning, but I can’t get it to work. I was expecting it to become at least partly solid, but it is liquid. Are there any tricks to getting it the right consistency?

I did use it to make mashed potatoes. They were all right, but had a slightly “off” after-taste.

Thanks for all your recipes. I have a file full that I am slowly trying out.


amt – at 14:50 The butter flavored crisco shortening is an acceptable substitute for baking. It has a good shelf life too.


Hillbilly Bill – at 14:58

Just a lurker – at 13:04
I added some butter flavor flakes (Molly McButter) and a little bit of salt to the margarine substitute. Since it was in liquid form, I put it in a spray margarine bottle and used it that way.

29 August 2006

Kathy in FL – at 09:37

Well, you can force it into a more solid form by chilling it. The other trick is to use a really good whisk and a lot of wrist action as you are mixing in your oil. I’ve found different oils give a little different flavor/textrue effect. The healthiest was olive oil … but if you aren’t using the good olive oil you might get that peculiar olive oil taste --- some people like it and some don’t.

Safflower is another good oil to try using.

The less oil you use the less liquid-y your “margarine” will be. But remember, butter and margarine are very soft in their normal room temperature form … they solidify considerably when they are chilled. The reason why the measurements are “about” is because the temperature you are mixing it in as well as humidity can affect how much oil you will need. I add a little more powdered milk and a little less oil and I drizzle the oil in as I whisk. Dumping your measurements into a bowl and then mixing will give you a different textured product.

I also add a drop or two of butter-flavored extract. It helps. I’ve also used Molly McButter and Butter Buds. Depending on what you are using the margarine for you could also add other solids such as herbs and seasonings.

Kathy in FL – at 09:39

Oh, I also meant to say that I’ve wanted to try adding a little bit of canned cream to the mixture to see what kind of flavor that would add. That would make it requireing refrigeration if there were leftovers … but it could be a great thing for potatoes or toast where you want a really “rich” flavor.

Kathy in FL – at 11:52

[Trick here is to not overwork the dough. And as an added bonus … no eggs.]

Olive Oil Biscuits

Preheat oven to 400 F. In a medium bowl, combine flour and a pinch of salt. Make a well in the center and add milk and 7 tablespoons olive oil. Stir until blended. Do not overwork, or biscuits will be tough. On lightly floured surface, roll dough out to a 1/3-inch thickness. Cut into 11/2-inch rounds with a plain or fluted cookie cutter, and place on baking sheet. Bake for 10 minutes, until biscuits just begin to turn golden. Using a pastry brush, brush tops with remaining 1-tablespoon olive oil and sprinkle lightly with salt. Serving Size: Makes about 20 biscuits

30 August 2006

Kathy in FL – at 12:47

Fried Tomato Pones

Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2–3 minutes on each side until golden.

NOTE: a nice variation on this recipe is to combine tomato mixture with 1/4 C thinly sliced green onions before forming into cakes and frying.

Kathy in FL – at 12:48

[For those of us with access to wild blackberries.]

Blackberry Cordial (No Alcohol)

Select large ripe blackberries. Mash and strain through coarse cheesecloth without heating them. To every quart of juice add 2 cups of sugar. Tie in thick muslin bag 4 1/2 ts. of grated nutmeg, 1 T. whole cinnamon, 1 T. whole cloves and 1 small piece of mace. Boil juice and spices slowly for 25 minutes. Remove spice bag and stir in 4 T. vanilla extract. Pour into sterilized jars to within 1/2 inch of top of jar. Seal each jar immediately as filled.

I’m-workin’-on-it – at 19:57

Kathy in FL we’re so lucky to have you as a part of this community!!! Thanks for aaaaaaalllllll your efforts!

31 August 2006

FrenchieGirlat 09:44

Hi All. I have a message of Anon in UK on another thread which I feel belongs here. Would you have a look please? This is her message and my reply. Many thanks for her:

Frenchiegirl or anyone, I was wanting to buy an extra 90 rice based meals as i am short on space at the estimate of 8 to 1kg based on sold individual servings i bought 12 kg 10 packs of each weighing 50 g dried veg.4 dried onions 10 butterbeans 10 lentils 10 barley can someone tell me what to do with it and polite answers only please best wishes

Anon in uk – at 09:32 - Hi there. If I’m not mistaken, I think your question belongs to this thread: Recipes Using Canned Dry Foods Only Part VII. It is recipes you want for this food, isn’t it? So I’m copying your message there. You’ll need to go there to see if someone makes suggestions.

Kathy in FL – at 10:57

There are a ton of rice-based recipes through out the various recipe threads. I’ve got an easy Butter Bean soup recipe that I can post. I’ll locate some barley recipes to post today but I think there are already a few in the files. There are also some lentil recipes in the threads but I’ll look for more to post.

I’ve been archiving recipes here if they are interested.

Kathy in FL – at 11:03

[Very easy. For the onion and bell pepper, you can use rehydrated versions or fresh, doesn’t really matter. And “chilled” is a matter of preference. If you don’t like cold salads, just serve this at room temperature.]

Chilled Lentil & Rice Salad

Mix all the ingredients together and best if chilled over night. Serve chilled.

Genoa – at 12:15

Thanks for the link to the recipe archives. I’m looking forward to looking through the recipes and copying many.

Mari – at 12:37

Genoa - at 12:15 - I’m in the process of copying the recipes over to the main wiki. See Recipes. I’m working on parts 3, 4, III, and IV now, and hope to have them added to the appropriate category next week.

Kathy in FL – at 13:59

Mari – at 12:37

Mari, I have a ton more eprep recipes at the other place than what I’ve posted here on fluwiki. It just didn’t make sense to me to put everything I had here, I didn’t want to create time-out issues nor any other problems.

I do try and answer specific questions and requests at FW. The other site just holds more without creating traffic problems for the wiki/forum. Plus by answering specific queries, I hope that the threads are more generally useful.

Mari – at 14:25

Kathy in FL – at 13:59 - After I catch up with what’s published on the forum threads, I’ll ask for recipes to fill holes (maybe not enough cold food recipes or recipes that involve only boiling water or suitable for an insulated box or solar oven). If you then could point me to recipes that you’ve posted at the yahoo group that help fill those holes, I’ll be glad to copy them & format for the wiki. I’m sure pogge will let us know if the recipe pages are causing problems on the main wiki.

This is a good place for other fluwikians to post recipes that they’ve come across, though you’ve certainly been the primary poster! When you get your ebook finished, I’m sure lots of fluwikians will want to download it, too.

01 September 2006

Mari – at 10:14

Some questions related to minimizing the time & water needed to cook pasta.

Anybody know how much water it takes to actually cook a given type of pasta with little water left over? Is water to cover the pasta enough? If you pre-soak overnight, how much does that shorten the cooking time/amount of water needed? Is it most efficient energy/water wise to cook the pasta in a thermos with x amount of boiling water?

I can envision boiling a pot of water to disinfect it, pouring off most to cool for drinking, and putting pasta in what’s left to cook either with or without continued heating.

Carrey in VA – at 10:22

Mari – at 10:14

I’ve been cooking the pasta right in the sauce that it will be served with. It’s really easy, I just keep an eye on the pot and add water as needed.

The only sauce I’ve not figured out how to do this with is alfredo sauce.

Mari – at 11:51

Carrey in VA – at 10:22 - That would certainly cut down on the water usage to cook the pasta. I was thinking more of times when you’ve got to cook the pasta but could put some diced tomatoes or canned pasta sauce on it without heating the sauce (to also save energy).

Kathy in FL – at 14:56

Mari – at 10:14

Don’t soak pasta overnight. You’ll wind up with a icky mess.

After a recommendation on a thread way back when here on FW I purchased one of those counter top pasta cookers. They are lucite cylinders with an strainer and top for a lid. You put you pasta in the cylinder, dump in your boiling water, pop on the lid and then let the pasta cook … no electric beyond what you used to boiling the water in another container.

The contraption will make plenty for a family of 4. Didn’t make quite enough for our family of 7 if pasta was all we were eating (as in Spaghetti) but if I was adding it to something else it made enough.

The other alternative would be to cook your pasta in the juice from your other ingredients. For instance, a friend of mine makes skillet spaghetti where she breaks the noodles up into her sauce … which she makes a little on the watery side … and the pasta absorbs the extra “juice” from the sauce as it cooks.

Yet another alternative is to use vermicelli … it cooks quick as the dickens.

Left over starch water from cooking pasta can be used for soaking the next day’s beans, throwing into a soup/stew pot, boiling veggies, making bread, etc.

Kathy in FL – at 15:10

[Note: while this recipe calls for a lot of fresh items, you could replace the fresh with reconstituted dried items. This is also Vegan, feel free to substitute as needed to meet your own family’s needs/likes.]

Red Lentil Lasagna

Steam onions, garlic, chili and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 350 deg. F for 20 minutes.

chivito – at 20:56

the amy’s kitchen website has lots of TASTY (really. good stuff.) vegetarian recipes using their canned soups, beans and chilis.

we’ve laid in 10 cases of their stuff.

chivito – at 20:58

oh, yeah. not least the amy’s stuff is organic, too!

02 September 2006

Bump – at 01:28
Kathy in FL – at 08:11

Amazing Corn Cake with Caramel Frosting

Cake:

Caramel Frosting:

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan.

For cake, combine corn and sugars in mixing bowl. Add eggs and oil. Beat until well blended. Combine flour, baking powder, baking soda, salt and cinnamon. Add to wet ingredients. Mix well. Stir in raisins and nuts.

Pour batter into prepared pan. Bake for 30 to 35 minutes, or until done. Cool thoroughly.

For frosting, bring butter and brown sugar to a boil in saucepan over medium heat. Remove from heat. Stir in milk. Stir in confectioners’ sugar until spreading consistency is reached. Frost cake.

03 September 2006

Anon in uk – at 08:43

Can anyone tell me if they have a pastry recipe that can substitute oil for butter and if so what oil vegetable for example canned butter is proving too hard for me

Kathy in FL – at 09:00

Anon in uk – at 08:43

Hmmm. If pastry is to me what pastry is to you I would say no. Butter is what makes pastry flaky.

If you are referring more to like a pie crust or something of that nature I think I have something that will work.

Let me know what you want to use the pastry on/with. I’ll get back with you in a few hours as we are about to leave the house.

Anon in uk – at 09:13

kathy in FL yes it is for pie crust. It does not have to be marvellous just ok I was wanting apple pie i think you call it cobbler

Jefiner – at 11:31

Why not use Crisco—butter flavor at that?

Kathy in FL – at 11:56

Anon in UK … here are a couple you might want to try.

Oil Pie Crust

Mix flour and salt together. Add the oil and milk all at once and stir lightly until a dough forms. Then form the crust how you would normally form a pie crust. Use in any recipe calling for a two-crust pie.


Pat-in-the-Pan Pie Shell

Heat oven to 450 degrees. Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into an ungreased pie plate, bringing dough onto the rim of the plate. Bake until light brown, about 8 to 10 minutes; cool.

Chocolate Pie Shell: Mix in ¼ cup cocoa and 2 T. sugar. Ingrease boilin water to 3 T. Continue as directed except baking until set, 8 to 10 minutes; cool.


Basic Pastry Recipe (no-butter)

Measure flour and place in a large bowl. Cut cold shortening into 1″ cubes and add to flour. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal. Make a well in center. Place egg and vinegar in a measuring cup. Add ice water to bring it up to 1 cup. Whisk to break up egg and blend with water. Add liquid to flour mixture all at once. Then, using a fork, work until all dry ingredients are moist. Using your hands, gather dough into a firm ball. Do not over- mix or knead dough. Cut dough into 4 equal pieces. Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight. Well-wrapped pastry will keep well in the refrigerator for a least a week or in the freezer for several months. This recipe for Basic Pastry serves/makes 4 crusts


There are a bunch of different variations [[ Ingredients: 5 cups All-purpose flour 1 tablespoon White vinegar 1 pound cold shortening Ice Water 1 Egg

Directions:

Measure flour and place in a large bowl. Cut cold shortening into 1″ cubes and add to flour. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal. Make a well in center.

Place egg and vinegar in a measuring cup. Add ice water to bring it up to 1 cup. Whisk to break up egg and blend with water. Add liquid to flour mixture all at once. Then, using a fork, work until all dry ingredients are moist. Using your hands, gather dough into a firm ball. Do not over- mix or knead dough. Cut dough into 4 equal pieces.

Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight. Well-wrapped pastry will keep well in the refrigerator for a least a week or in the freezer for several months.

Other

This recipe for Basic Pastry serves/makes 4 crusts here that you might want to look at.

Kathy in FL – at 11:58

Whoops, that was a little wonky looking … just ignore the extra junk, its a duplication of a previous crust recipe. At the bottom is a link to several different variations of “pie crusts” and hopefully you should find something that suits for your cobbler/pie if the other ones I posted don’t work.

Anon in uk – at 12:04

Thank you is safflour your word for sunflower

Kathy in FL – at 12:10

Anon in uk – at 12:04

The safflower is a different flower from my understanding. Below is the description offered by researchers at UC Davis. I hadn’t really given it much thought until you asked. <grin>

“Safflower (Carthamus tinctorius L.) has been grown commercially in California only since 1949. It is, however, one of the world’s oldest crops. Seeds have been found in Egyptian tombs over 4,000 years old, and its use was recorded in China approximately 2,200 years ago. Safflower has many uses. The flowers have long been used as a source of yellow and red dyes for clothing and food. In traditional Chinese medicine, safflower petals are regarded as a stimulant for blood circulation and phlegm reduction, the healing of fractures, contusions, and strains, and for various female maladies. In Europe and the Middle East, petals are sometimes used as an adulterant for saffron. Prior to the 1960′s in the USA, the oil was used primarily as a base for superior quality paints. More recently, it has also been used in infant formulas and cosmetics. Currently, safflower is used as a salad and cooking oil. Worldwide, India is the largest producer of safflower for oil, but most of its production is consumed internally.”

Kathy in FL – at 12:12

Baked Oatmeal with Sautéed Apples

Preheat oven to 375*F (190*C). Grease a 13 x 9 x 2-inch baking pan; set aside. In a large mixing bowl, combine oats, sugar, baking powder and salt. In another bowl combine milk, melted butter and eggs; mix well. Pour into oat mixture and stir until just mixed. Spread in prepared baking pan. Bake for 25 minutes. Serve topped with Sauteed Apples. Makes 6 servings.

Sauteed Apples

Saute apples in a heavy skillet in butter. Add brown sugar, nutmeg, cinnamon, cloves and salt. Cover skillet and cook over low heat about 20 minutes or until apples are tender. Makes about 2 cups.

Kathy in FL – at 12:15

[Another way to make powdered/canned milk more palatable.]

Caramel Milk

Pour milk into microwave-safe, medium glass bowl. Heat on HIGH (100% power) in microwave until hot, about 80 to 90 seconds. Carefully pour milk into 2 mugs. Stir half of the brown sugar and vanilla extract into each mug. Serve warm. Makes 2 servings.

Anon in uk – at 12:19

I have only noticed the following oils here corn oil.vegetable oil. sunlower oil. mazola oil,frying oil called crisp n dry. and a lot of specialist types on the olive oil lines Will the first few do

Anon in uk – at 12:26

Jefiner got it crisco is called Trex here and a good shelf life cheers

Kathy in FL – at 12:33

Anon in uk – at 12:19

Oh, definitely. When they say use a particular oil, I generally just try whatever is closest to hand in the kitchen. LOL! It usually works just as well … except olive oil which is terrible in pastry in my experience.

Safflower is just liked because it is one of the healthiest oil on the market, from my experience.

But what the heck, if you are eating pastry its not because you are exactly trying to be healthy. <grin> You just want something that is going to taste good.

Anon in uk – at 12:43

Kathy FL Thanks for that i have a gallon of veg and a gallon of corn and no particulour use really for any i just got them as they appeared to be on everyone elses list and high up aswell.

04 September 2006

Kathy in FL – at 09:22

Fruit Bits Cobbler

Mix the fruit bites, sugar and cinnamon with 2 cups water and stir. Heat to boil and reduce on simmer for 5 minutes. Mix the cake mix (small box) with 5–7 tbs. water to make thick batter. Spoon onto fruit and cook about 10 more minutes on simmer. serves 3.

Kathy in FL – at 09:24

Mock Coconut Angel Cake

Cut bread slices into fourths. Dip the squares in the milk, then roll in the shredded coconut. Pierce the prepared square with a two- pronged fork and toast over the fire coals until lightly browned. Reverse position of the bread to brown both sides. Be careful, as this burns easily.

Kathy in FL – at 09:58

After having some trouble getting a couple of my kids to drink straight powdered milk … even after all the suggestions like adding a little evap milk and vanilla … I’ve been looking for ways to use the powdered milk in other drinks. Can’t get ‘em one way, get ‘em another way, says I. <grin>

You’ll see some of my various, successful ways of using the powdered milk in beverages in the other recipe threas. So far the favorite is the creamsicle milk (uses Tang for the orange part), but this one comes in a very close second.

Trail Shake

Package each individual serving in a Ziplock plastic bag, 1/2 cup of mix. To use add 1 cup of water to plastic bag, seal, and shake until mixed.

I’ll admit, the colder this is the better, but even at nearly room temp it isn’t bad.

Petticoat Junction – at 10:37

Re: cooking pasta with less water…this is a recipe we use often which calls for minimal water and doubles well. (Sorry if it’s been posted before)

In fact, it’s such a small amount of water that it doesn’t even cover the noodles and it cooks away completely ~ nothing left to drain. I was very skeptical the first time I tried it but it worked fine. Of course, that means you need to watch it carefully and STIR OFTEN; I leave the lid on tightly and check periodically in case I need to add a bit more liquid (often up to an extra 1/3 cup).

The original recipe called for twice as much butter; even at this amount it can tend to be greasy and I don’t often use even this much. Haven’t tried it yet mixing Butter Buds w/water or broth, but it might be worth trying.

This could easily be the basis for a one-pot dinner, too; add some canned chicken and some canned/frozen veggies, or use veggie/beef bouillion for a different flavor, etc. (The original recipe also said you could use 1 can broth in lieu of the bouillion cubes but I haven’t tried it or adjusted liquid levels.)

Buttered Egg Noodles

Bring water, bouillion cubes, and half of the butter to a boil. Add egg noodles and cook to desired texture (approx 6–8 min). During the last minute of cooking, add remaining butter; serve.

Mari – at 12:39

I’ve added recipes from parts 3, 4, III, and IV of this thread to the main wiki recipes pages for soups & stews and main dishes. I expect to add the rest of the recipes in those parts to the main pages tomorrow or the next day.

05 September 2006

Kathy in FL – at 13:21

I can’t remember if I’ve ever posted these or not. If you are planning on stocking “bulk” grains, this is a good recipe.

Ezekiel Bread I

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.


Ezekiel Bread II

Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

Kathy in FL – at 13:23

Acorn Bread

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.

Acorn Meal

Make meal by grinding dry, raw acorn kernels (after shelling). Mix with boiling water and press out liquid through a cheesecloth. With very bitter acorns, repeat this process several times. Spread meal on a tray and thoroughly dry in oven at 250F. This meal will cake during the drying process. Regrind using a food chopper. Then, seal in containers, preferably glass jars. Note: All acorns contain tannic acid or tannin. This is what causes the bitter taste, the same as the soft brown lining in pecans that we have all tasted if we have cracked open pecans and eaten them raw. The white oak family has less tannin than the black oak family. Some members of the white oak family are White Oak, Burr Oak, and Club Oak. There are many varieties. White oaks have rounded leaves. Black oaks have pointed leaves. Squirrels go for white oak acorns first. They’re not dumb. They don’t like the tannin either. Black oak acorns will make you pucker up just like eating unripe persimmons if you haven’t washed them thoroughly.

Mari – at 22:31

We appear to have some gaps in the Recipes:

Should we separate the hot food recipes into those that only need to bring to liquids to a boil vs. those that require extended baking or cooking?

06 September 2006

Kathy in FL – at 12:58

Mari, I’ll think about these and try and come up with some additions.

Kathy in FL – at 13:00

HAM AND BEANS IN A HOLE

Soak beans in water over night. Dig a bean hole (18 deep x 18 wide). Build good sized hard wood fire on top of hole and let fall and burn down to coals in the hole (you can use charcoal also). Drain beans and add to #12 Dutch Oven. Add ham, onion, salt and pepper. Stir. Add water to cover beans. Depth should be about two inches above beans. Put Dutch Oven in bean hole and cover with dirt. Cook for about 7 hours. Dig up everything and enjoy.

You may want to put a marker where your bean pot is, you might “lose” them otherwise, especially if it rains. <grin>

Mari – at 13:05

Kathy in FL – at 12:58 - Mari, I’ll think about these and try and come up with some additions.

Great! And anyone else please chime in too.

12 September 2006

Kathy in FL – at 09:45

Mari, I’ll get back to this as soon as I’m able. The online computer is getting old and cranky and I need to do something with it … but don’t know what yet.

Kathy in FL – at 09:52

I don’t normally do this folks, but I thought for those of you who plan to, need to, want to supplement your pantry with hunting/fishing, I would let you know about a cookbook magazine that “Taste of Home” has out on the market shelves until Dec 4.

It has specific recipes for using venison, elk, pheasant, quail, fresh-caught fish, etc. This is the “normal” wild game sort of stuff (mostly grazers) … not scavenger animals such as racoon and opossum.

They also have an outstanding section on camp breakfasts that don’t use “wild” game in them. Stuff that I would fix around the house anyway. The last two sections are on portable snacks and wild ingredients.

It runs about $9.99 (US) though I think some stores like wallyworld might discount that just a bit.

My primary reason for suggesting this for those that want to supplement their pantry this way is that some game meats require processing a little differently that their domestic counterparts. The recipes are good, easy, and really show how the change of just a few ingredients can be a real asset in a recipe.

anonymous – at 13:58

White Bean Dip Recipe

[Super easy and tastes great with lots of room for mixing things in to make it fancier.]

Mash all ingredients using a fork or potato masher until smooth. Add water a tablespoon at a time to thin if desired.

anonymous – at 14:00

Corny Scrambled Eggs

[This recipe came out of one of my favorite food magazines and I’ve used it a number of times. Instead of slice bacon, I use real bacon bits. You can also add cheese and onion to this as well.]

In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set.

Kathy in FL – at 14:04

Southern Breakfast Skillet

[The previous post was me as well. Having trouble with my computer cookies.]

In a skillet, cook bacon until almost crips; drain. Add onion; continue cooking until bacon is crisp and onion is tender. Stir in hominy, eggs and pepper. Cook and stir until eggs are completely set.

Closed and Continued - Bronco Bill – at 14:50

Closed and continued here

Last relevant recipes copied to new thread

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