MMMMmmmm mmmmmmmm….good food continued from here
anonymous at 14:00
Corny Scrambled Eggs
[This recipe came out of one of my favorite food magazines and Ive 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.]
6 eggs (fresh or powdered)
1 (14.75 ounce) can cream-style corn
1/2 pound sliced bacon, cooked and crumbled (or equivalent in real bacon bits or bacon TVP)
2 tablespoons butter or margarine
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.]
1/4 lb. sliced bacon, diced (or used bacon TVP or real bacon bits
1/4 c. chopped onion (or equivalent in dried chopped onion)
1 can hominy, drained
4 eggs, beaten (fresh or resonstituted powdered)
1/8 t. pepper
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.
Kathy in FL - I hope you get your computer problems straightened out. These new recipes start to fill a big hole in our collection.
Well, I’ve gotten through including the recipes through part VI in the cookbook. The recipes are now in alphabetical order by title within a category.
If a recipe contains meat, chicken, or fish (other than broth), it’s in the meat, chicken & fish category. If it looks like a soup or stew, it’s in that category. If it’s labeled as being good for breakfast or the title sounds like breakfast (e.g., “pancake”), I put it in Breakfast Dishes.
Feel free to fix any formatting errors or move a recipe to a different category if it makes more sense to you.
Mari - THANKS!
ON Martha Stewart’s program this week, they had a recipe for pasta & tomatoes that skips the water. Soak 1 lb pasta in 3/4 c olive oil for at least 20 min. Add 2 28 oz cans tomatoes, a little salt & pepper. Put in casserole, 400 degrees for 45 min. Covered. Stir every 15 min. Take out, add 1/2 c parmasan cheese. I haven’t tried it yet but looks like something that could work in a solar oven, maybe.
Mari - WOW, thank you for a tool that will help so many who are trying to figure out what to prep and how to prep it and what to print out to have on hand!
Kathy in FL, The power bar recipe calls for “dry milk, non-instant”. I went to my shelf and mine is instant, I’m wondering what the difference is and if I should be choosing one over the other or both? I didn’t know there were different dry milks. Any help appreciated and thank you for all you have done for everyone here. I watch for your posts and you have inspired and changed many lives.
Ma-Mom at 22:36
You have to look for it, but I find it sometimes at better grocery stores. Or, you can order it only … it goes under different brand names.
Made something for breakfast the kids thought was good … almost like an apple fritter and a pancake had a kid. <grin>
I took 2 cups of Bisquick … but you don’t have to use this brand name, its just what I had handy and open.
Then I added 3 containers of the Mott’s diced apples in juice. Not applesauce, but the diced apples. There’s another brandname out there but I can’t remember what it is. It really is diced apples in a very light apple syrup/juice. I stock them as a change-up to fruit cocktail.
Mix the Bisquick and apples and liquid together. It will be very thick. You may need to add a couple of more tablespoons of water if it is too thick.
Then you drop by tablespoonfuls onto a griddle or skillet that has been sprayed with non-stick spray (for this I used butter-flavored non-stick spray). You’ll also need to mash you mounds a little bit to flaten them out.
Then just flip when one side is cooked. Watch it cause the apples can burn if you aren’t watching.
It made about 16 little paddies that the kids just ate without any topping or anything … and they really liked them. I think syrup would have made it too sweet although a light brushing of real maple syrup might have been interesting. You might also dust them lightly with powdered sugar as well.
Apple & Raisin Oven Pancake
1 large baking apple, cored and thinly sliced (or used canned, sliced apples) 1/3 cup golden raisins (or regular raisins) 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 4 eggs (fresh or powdered) 2/3 cup milk (fresh, canned, or powdered) 2/3 cup all-purpose flour 2 tablespoons butter or margarine, melted
Powdered sugar (optional)
Preheat oven to 350F. Spray 9-inch pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10 to 15 minutes or until apple begins to soften. Remove from oven. Increase oven temperature to 450F. Meanwhile, whisk eggs, milk, flour and butter in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Invert onto serving dish. Sprinkle with powdered sugar, if desired.
Apple Sauce Bread Pudding
1 (16-ounce) loaf light white bread, sliced 1 cup raisins 2 teaspoons ground cinnamon 2 cups milk (fresh, canned or powdered) 8 egg whites (fresh or powdered) 1 cup Apple Sauce 1/2 cup firmly packed light brown sugar 1–1/2 teaspoons vanilla extract
Preheat oven to 350F. Spray 9-inch square baking pan with nonstick cooking spray. Cut bread into 1/2-inch cubes. In large bowl, toss bread with raisins and cinnamon. In medium bowl, stir together milk, egg whites, apple sauce, brown sugar and vanilla. Pour over bread cube mixture; mix well. Let stand 25 minutes. Pour mixture into prepared pan. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 15 to 20 minutes before serving. Refrigerate leftovers.
Sorry about the formatting on previous recipe … stay away from the wiki for a couple of days and all the formatting tools just fly right out of my head. <grin>
Bacon and Maple Grits Puff
Preheat oven to 350F. Grease 1–1/2-quart round casserole or souffl dish; set aside. Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels; set aside. Reserve 2 tablespoons bacon drippings. Combine milk, water, grits and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Simmer 2 to 3 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in syrup and reserved 2 tablespoons bacon drippings. Crumble bacon; reserve 1/4 cup for garnish. Stir remaining crumbled bacon into grits mixture. Beat eggs in medium bowl. Gradually stir small amount of grits mixture into eggs. Stir egg mixture into remaining grits mixture. Pour into prepared casserole. Bake 1 hour 20 minutes or until knife inserted into center comes out clean. Top with reserved 1/4 cup bacon. Garnish with fresh chives. Serve immediately. Note: Puff will fall slightly after being removed from oven.
Breakfast in a Cup
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 400F. for 15 minutes or until set.
Kathy in FL - Glad to see you’re posting more recipes. I’ll be out of town most of this week, but will try to get caught up next week.
Mari, I had read here and there what you were doing, but OMG!!!!! I just took a look and that’s fantastic! You and Kathy together have made a world of difference for us ‘feeders’ so that our ‘eaters’ will be happy campers no matter what! I can’t wait to print this all out — I had printed out stuff when it was in ‘rough’ form and it was hard to separate & sometimes got a little messy — this looks great!!!
Im-workin-on-it at 14:35 - Thanks! I’m not a cooking expert like Kathy in FL, but I can organize things. If TSHTF, these recipes will be very important. If not, they are low-cost recipes for general living.
Mari, don’t sell yourself short by any means — you’re BOTH indespensable to us!
I have one question — the link you gave us goes straight to the cookbook. If I were to sign on to the main fluwikie page, how would I get to the cookbook from there — I didn’t see it on the site map or in the prep lists? What would I do to find it outside of this thread?
Kathy, got a question for you. I’ve given up on my sourdough fiascios for now and switched to Amish bread making. Another mistake. I put my mixture in ziplock bags (used 2 just so I’d have no spills), and smushed them each and every day, adding ingredients on the appropriate days and keeping the air in the bags to a minimum. I was supposed to start baking with it this past Monday — picked up my bags and found a black spot growing inside!!!! So I just dumped the whole thing.
What did I do wrong I wonder? I was using non-fat milk (not instant)and ‘real’ sugar, not Slenda, and I followed the directions! Is it common to have mold start in this stuff as easily as in the sourdough?
Im-workin-on-it at 14:53 - Ways to find the cookbook:
(1) Main/Site Map/Personal and Family Preparedness/Food Safety and Storage
Go down to heading “Recipes Using Canned and/or Dry Foods Only” right after the “28-Day” menu plan, and click on link Recipes From FluWiki.
(2) Another way is to search the main site for “Recipes”. The link to the starting page is “Recipes”.
(3) I also just added Wiki Main index entries for “Cookbook using Canned/Dry Foods” and “Recipes using Canned/Dry Foods.”
Wow!! I just checked out the cookbook. Fabulous job Mari! To Kathy (and everyone else who have provided such great recipes) thanks for all of your hard work. I will be spending some time printing this out later in the week. This is a wonderful resource for all of us, no matter what comes our way.
Mari,
Heres the No Bake Chocolate Oatmeal Cookies recipe I used:
I DID add peanut butter as given, but will leave it out this next time, it really doesnt make any difference. With it, theyre perfect, without it theyre perfect! :-)
2 cups of sugar
1/2 cup of milk (regular or evaporated)
1/4 lb margarine (1 stick) (melt in the microwave if you want to)
4 Tblsp. cocoa
21/2 cups oatmeal (honestly any kind will do)
1/4 to 1 full cup chopped nuts (as much or as little as you want)
2 teasp. vanilla
1/2 cup peanut butter
Cook sugar, milk, butter, and cocoa until it boils, stirring constantly. Let boil 11/2 minutes.
Take off stove and immediately add remaining ingredients and stir completely.
Drop cookie mixture by teaspoon onto wax paper & let cool & set.
EAT!
Odds & Ends Cookies = from Lee Settersten
Cream shortening & sugars. Add eggs, vanilla & mix well. Then add flour, salt, baking soda & baking powder. Last, add oatmeal, dry cereal & nuts. Make into balls the size of walnuts. Lightly spray pans with PAM or similar stuff. Bake 10 min. leave on pan for 1 more minute, then remove to rack. Makes about 5 1/2 to 6 dozen.
I use 1 cup rice krispies & 1 cup cornflakes, and pecans for the nuts. Use powdered eggs for eggs.
Oremus at 15:52 You’ve got that formatting down pat….I haven’t even tried to learn, I just double-space everything! I just posted a question to you about your recipe on the other thread…the Flu Prep one I think about what kind of cereal you can really use…..your recipe sure sounds good…anything starting out with a whole cup of shortening has to be great!!!
Im-workin-on-it at 17:00
Bulleting really cleans it up. Just list your ingredients on seperate lines (no need to double-space) but put an asterisk at the beginning of each line; Wiki will automatically indent and bullet those lines.
For color blue use: percentage symbol (%) then write the word blue followed by percentage symbol. Place that in front of line you want colored. You can use red, green, etc. There’s a way to turn it off if you only want a word or two colored (can’t remember). If you hit the return it will stop it and you’ll have to do it again on the next line.
%blue*did that work?%
nope….well half worked…
I can learn this! thanks!!
Im-workin-on-it at 20:14
Put the “*did that work?” after the second percentage symbol.
Can anyone recount the instructions for canning dry beans…cant find it…I know it was pretty easy but I would feel better if I could have instructions before I get started on that.
Here ya go Malachi …
Canned Dried Beans (any kind)
Cover beans with cold water and soak overnight up to 18 hours in cold place. Boil 30 minutes. Pack hot into hot jars. Leave 1 inch head space, 1 tsp salt for each quart (optional). Cover with boiling water. Process pints for 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 lbs pressure.
After sampling a quart from my first canner full of navy beans, I highly reccomend canning a significant portion of the dry beans you have in storage.
Chicken Spaghetti
1 lb thin spaghetti, cooked al dente 1–2 cans chicken (also can use left over chicken meat, diced) 1 can Rotel tomatoes 1 can mushrooms w/juice 1 can black olives w/juice 1 can Campbell’s Cream of Chicken and Mushroom soup (look for the combo,not a can of Cream of Chick and Cream of Mush) 2 cups shredded sharp cheddar cheese 1 onion, 3 stalks celery, diced and cooked till soft (optional)
Combine all ingredients in large casserole dish, cook at 350 until bubbley. You can jump-start cooking time by microwaving casserole for 15 minutes.
Although I haven’t tried it, I think you could put spaghetti into the dish without cooking (and adding water to uncooked casserole)and substituting nacho cheese dip for shredded cheese if TSHTF.
Thanks Kathy and hillbilly bill……I plan to do just that when I finish the pears,grapes, and the last of the tomatoes.I guess I will squeeze it in between needing to get started on the apples and pumpkin butter.lol….
*did that work?
I DID IT!!!
well, that was supposed to be in red…….* and % are humbling things…….
Angel Hair Pasta in Garlic Sauce
Cook pasta as directed on package. While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook parsley and garlic in oil, stirring frequently, until garlic is golden. Drain pasta; mix with garlic mixture. Sprinkle with cheese. Serve with pepper.
Tuna Noodle Casserole
MIX soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400 F. for 20 min. or until hot. Stir. MIX bread crumbs with margarine and sprinkle on top. Bake 5 min.
Hawaiian Breakfast Wraps
Beat together eggs and milk in medium bowl, until blended. Set aside. Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and pineapple. Scramble until desired doneness, stirring constantly. Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately. Makes 4 servings
Note: this is a canning recipe
HEALTHY SWEET AND SOUR SAUCE
Heat ketchup, vinegar, water and soy on low until boiling. Remove from heat and stir in sweeteners and pineapple extract. Pour into two half-pint jars. Remove air bubbles. Wipe rims. Cap and seal. Process 15 minutes in a boiling water canner. Makes two half-pints.
One Pot Chicken Couscous
[Note: I’m including the recipe in its original form and out beside the various items I’ll note the substitutions that can be used. The directions are for the recipe in its original format so adjust for any substitutions.]
1/4 cup olive oil
Cook chicken in hot oil in 12-inch skillet over medium-high heat until well browned on all sides. With slotted spoon, remove chicken to plate. Reduce heat to medium. In remaining drippings cook carrots and onions 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently. Add chicken broth, couscous, TABASCO Sauce, salt and chicken chunks. Heat to boiling, then reduce heat to low. Cover and simmer 5 minutes. Stir in raisins, almonds and parsley.
30-Minute Paella
[Note: Im including the recipe in its original form and out beside the various items Ill note the substitutions that can be used. The directions are for the recipe in its original format so adjust for any substitutions.]
Heat oil in large skillet over medium heat. Add rice mix and pepper flakes. Cook and stir 2 minutes or until vermicelli is golden. Add water, chicken, shrimp, peas and roasted red pepper. Bring to a boil. Reduce heat to low. Cover; cook 12 to 15 minutes or until rice is tender, stirring occasionally.
In honor of Fluwikians….I got this idea from a 1925 cookbook called Pickles and Preserves…They turned out just great and very pretty….The recipe given was very sweet so on a second batch I added 1 cup water also.Then on the third batch I went crazy and made a sort of mulled wine pears adding ginger and cloves to the syrup.All were really great and the alcohol of the wine cooks off so none is in your pears.btw if you are in the northern hemisphere pears are in season and many people with pear trees are more than willing to have someone take some off their hands for free.
Red Wine Flu Killer Canned Pears…..
1 cup sugar
1/2 cup red wine
1 inch peice of cinnamon stick
1 slice lemon
6 pears peeled and cored,sliced (if small leave whole)
Combine sugar,wine, cinnamon, and lemon in saucepan.Place on medium heat and bring to a boil.Drop in small pears or slices.Cook over medium heat until the fruit is tender.Remove pears and discard cinnamon.Continue to cook syrup until reduced to half.Pack into sterilized jars,cover with syrup.Hot bath pints 20 min.Quarts 30 min……
I may have posted this before, but it is good enough for a repeat. The recipe is on the back of my box of Bisquick. You can make up your own mix or use a pizza dough mix or recipe instead.
Italian Bake
Mix first 4 ingredients. Spread the dough in the bottom of a greased 8 x 8 baking pan. Saute peppers and onions (if avaiable) in a medium skillet until tender. Add drained tomatoes and drained chicken. Stir in Italian seasoning. Cook until bubbling then pour over dough. Cover with cheese and bake at 350 degrees for 20 minutes or until crust is done. Serves 4.
Cool recipe HB. Betty Crocker just put out their most recipe Bisquick recipe magazine. There is a photo of very recipe and I’ve already got my eye on a couple of them. For instance, there is a cinnamon-cornbread waffle with apple-cinnamon syrup that sounds wonderful. <grin> Then there are the maple-sour cream pancakes that I know for a fact are good. And did I mention the overnight egg and sausage bake that can use chorizo? <grin>
And there is a pretty doggone good tuna burger as well … its something I never thought of but tastes really good on homemade bread/buns. And they have some killer casseroles that I’m wanting to try as well … salsa chicken fiesta, sante fe oven chicken, beef and bean pot pie.
And of course the ever popular “impossible pies” such as impossibly easy sausage breakfast pie which should be a great way to use those powdered eggs.
I definitely need to go pick up some more Bisquick at the rate I am using it … or break down and make my own. <grin>
Kathy in FL at 12:24
What is the recipe for making homemade Bisquick?
Bump
Kathy in FL - Thank you for all the recipes. You should consider creating a recipe book! These are wonderful. Thank you.
Nancy at 12:06
Thanks Nancy. I’ve compiled a lot of the recipes that I’ve tried and fiddled with into a word document. If I ever finish editing it I’ll share it. Its to the point that I will stop adding recipes to it and just create addendums as needed … now I just need to finish the indexing on the first book and make sure all of the recipes make sense. <grin>
HB … here you go.
Homemade Bisquick
Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place. Use anywhere Bisquick or other biscuit baking mix is called for. This recipe for Homemade Bisquick Mix makes 11.25 cups
Red Pepper Spoon Bread
Preheat oven to 350. Spray a 1 quart baking dish with cooking spray. In a medium size saucepan, stir together the broth, milk, sugar, salt and cornmeal, then bring to a boil over moderate heat. Add 2 tsp of the butter and cook the mixture over low heat, whisking occasionally, for 5 minutes. Transfer to a large bowl and stir in the cayenne pepper and nutmeg.
In a nonstick skillet, cook the sweet red pepper and onion in the remaining 2 tsp of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the cornmeal mixture. In a small bowl, whisk the egg yolks with the baking powder, then stir them into the cornmeal mixture. Beat the egg whites until stiff but not dry.
Stir 1/4 of the whites into cornmeal mixture, then gently fold in the rest. Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4″ from the heat for 1 to 2 minutes or until golden brown. Serve at once directly from the dish.
Pasta with Garlic and Eggs
Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.
Potato Crumbles
[This is a thick,creamy soup with chunks of potatos and dumpling-like crumbles]
Peel potatos and cube. Boil in just enough water to cover the potatos by a half an inch or so. Once potatos are cooked, add can of milk, onion (more or less to taste) and salt and pepper (also to taste). Simmer on meduium. In a separate bowl, combine flour and egg; mix with fork. This should be a lumpy crumbly mixture. Drop crumbles into the simmering mixture. Let simmer ten to fifteen minutes more. Add cornstarch to thicken mixture if desired.
Ginger “Tea”
[Found this recipe to go with some of my home remedy files.]
Place grated ginger into a 2-cup glass measuring cup. Fill to the 1–1/2 cup line with boiling water. Set timer for 10 minutes. When timer goes off, strain into a large mug and stir in sugar (you may need more or less, depending on how sweet you want your tea). Taste; if it’s too strong (too gingery) for you, add a little more boiling water to your mug. Sip, sip, sip.
For the coffee drinkers amongst us … may be a great way to have “dessert” even when there is no dessert to be had. I’m thinking of trying it in a hot cocoa … maybe a white chocolate version.
Snickerdoodle Coffee Creamer
Place ingredients in a small bowl. Using a whisk, blend until evenly colored. Store in an airtight container. To use, put 1–2 tsp creamer in hot beverage of choice.
Energy Herbal Tea
[Here’s another recipe that I got to go with my home remedy files.]
Add to infuser and steep for 5–7 minutes. Sweeten with honey if desired.
Puff Oven Pancake
[Lots easier than you think it would be. Small portion, so you would need to make more than one for a family.]
Preheat oven to 450F degrees. In a medium bowl beat eggs until frothy. Add salt to the flour, slowly add flour, beating all the while until well mixed. Stir in milk. When you are ready to bake the Puff Pancake heat the pan and melt the butter. Pour the batter into the hot pan and pop it into the preheated oven. Bake l5 to l6 minutes or until the pancake is puffed and browned. Remove from oven and sprinkle with sugar and nuts add marmalade or whatever topping you prefer. Serve immediately
Homemade Baked Potato Chips
[Here’s one for the salty snack lover.]
Preheat oven to 375 F. For easy cleanup, line two large baking sheets with foil. Spray lightly with oil, then use a paper towel to spread it all over the bottom and remove any excess. Slice the potatoes crosswise, about 1/8-inch thick. Place on the baking sheets in one layer. Spray the tops lightly with the oil. Pat off any excess with a paper towel. Place in oven on two racks and bake, switching racks halfway through, until brown and crispy, about 30 minutes. (Some of the slices may brown more quickly than others. If that happens, just remove them and continue baking the others.) Gently remove the chips from the pans and place on paper towels. Add salt while still warm. Chips may be served immediately, or allowed to rest while making the remainder of the dinner. Leftovers, if there are any, stay crispy if wrapped loosely in foil and stored in the refrigerator. Bring them back to room temperature before serving.
Notes: Do not attempt to use a waxy or boiling potato for this dish. They contain too much moisture. I usually use the Yukon gold, which is a cross between baking and boiling potatoes, since that is what I always have on hand. The only other choice is the russet baking potato. If desired, you may add other seasonings when you add the salt. This recipe may be made in any amount desired.
RAISIN WALNUT BAR
[Kind of like a chewy granola bar.]
Melt butter with brown sugar in large skillet. Stir till mix is bubbly and blended. Remove from heat. Add remaining ingredients. Mix well. Turn into greased 9 x 13 inch pan. Pat into pan. 350 15–20 minutes or until golden brown.
COTTAGE CHEESE COOKIES
[An example of using alternative ingredients to create traditional items.]
Cream butter and cheese until thoroughly blended. Sift flour, measure, and sift with sugar, baking powder, and salt. Add gradually to first mixture. Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in moderate oven (400 F) 10 minutes, or until delicate brown. 40 servings.
Canned Meatloaf
[Note: got this recipe from scrounging around in the files section of another group that I am on. This recipe is very versatile so that you can flavor the meat the same way you normally would to suit your family’s own tastes. Certainly seems a convenient item and I will definitely be giving it a try. I will be using quart-sized, wide-mouth jars to make it easiest to get the meatloaf out of the jar.]
Mix all this up; stuff it in a jar raw, wipe, cap, band and Process quarts for 90 minutes at 10 lbs. When you get ready to prepare, open, drain, slide loaf out of jar; cover with ketsup; place under boiler until warm and ketsup is baked on (about 5 - 10 min), slice and serve.
Sausage and Kraut (Canning instructions at the end)
Place sauerkraut in colander, rinse with cold water, drain and squeeze dry. Place in a large mixing bowl. Add brown sugar, diced apple, and onion. Sprinkle with minced garlic. Add sliced sausage. Mix together. Spray crockpot with Pam and add the mixture. I cooked it on high for 2hours, then low for 3–4 more. (Or you can cook on Low for 6–8 hours(depending on temp of YOUR pot).
Can it using the method and times for the ingredient requiring the longest processing time, which would be the meats. Pints 75 minutes and quarts 90 minutes at 10 pounds pressure (as per BBB for spareribs, sausage, etc.)
Canned Western BBQ Beans
Prepare home canning jars and lids according to manufactuer’s instructions.
Combine beans; cover beans with cold water and let stand 12 to 18 hours in a cool place. Drain and cover with boiling water; boil for 3 minutes. Remove from heat and let stand 10 minutes. Drain. Combine onions, salt, spices, tomato juice and molasses; heat to a boil. Pack 1 cup of beans into hot jar. Top with a piece of pork and fill jar about 3/4 full of beans. Carefully ladle hot sauce over beans, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Place lid on jar. Screw band down evenly and firmly.
Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner.
Yield: about 5 pints.
Baked Beans
This a rich recipe that contains either salt pork or bacon or you can leave either of those or both out. Because both of those have been cured they pose much less of a contamination risk than raw meat. The beans and salt pork can be safely processed in a pressure canner.
This recipe makes about 6 pint jars or 3 qts.
Rinse beans well in cool water and drain well. Place beans in a 6–8 qt pan and add 3 qts water. Cover pan and let beans soak for 12 hours or overnight. Drain beans and return them to pan. Add 3 qts of water and the salt. Over medium heat, bring it to a boil. Lower the heat and simmer, stir it occasionally, for one hour. Take off heat and drain the beans, reserving 2 cups of cooking liquid.
In a large bowl or pan, mix the brown sugar, molasses, corn syrup, and mustard. Stir in the reserved liquid. Add salt pork or bacon. Add the beans and stir till evenly combined. Pour mixture into a 4–6 qt greased bean pot or deep casserole or baking pan. Cover with a lid or foil.
Bake beans at 250F for 6–8 hours. Stir occasionally to prevent sticking. If needed, add more water to keep beans from drying out. Remove pan from oven.
Ladle hot beans into hot sterile jars, leave 1 inch headspace. Using a bubble freer or plastic knife, remove any trapped air bubbles. If necessary, add more beans to maintain the 1 inch headspace. Wipe jar rims and threads with clean damp cloth. Cover with hot lids; apply the rings.
Process pint jars for 80 minutes, qts for 95 minutes at 11 pounds of pressure in a dial gauge canner or at 10 pounds pressure in a weighted-gauge pressure canner.
In the cookbook….
I noticed there is a part of the recipe missing, in the recipe below… what is or where do I get an Amish friendship fruit starter?
Amish Friendship Fruit Cake (Kathy in FL)
* 1 (18.25 ounce) box yellow cake mix with pudding in the mix
* 1/3 cup vegetable oil
* 4 eggs
* 1 3/4 cup Amish Friendship Fruit Starter
* 1 cup chopped pecans
* Confectioners sugar (if desired)
* Cream cheese frosting (if desired)
Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.
Here you go …..
Amish Friendship Fruit Starter
For later addition:
To Replenish Starter
DAY 1:
DAY 10:
DAY 20:
In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn’t waste the fruit.
The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.
Turkey Noodle Soup Mix
Combine all ingredients in a medium bowl. Store in an airtight container.
Attach the following instructions to the jar:
Turkey Noodle Soup:
Combine the Turkey Noodle Soup Mix and water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
just passing through at 02:39 - The starter recipes are in the breads section of the cookbook. I’ll add links to them and a couple of other things when I get a chance. Anybody else is welcome to add the links.
Mari at 10:58
What areas are we still shy of recipes in. I can focus on testing and sharing those if I know what you think we need more of.
Kathy in FL at 11:00 - The “no power” situation is the biggest gap. We’re shy on recipes that work with only cold canned or dry food and those that work with only a cup or two of hot water. The recipes also would have to meet the “no leftovers” constraint (use full cans of food or have a companion recipe that uses what’s left in the cans for the last meal of the day).
The backpacking dehydrated meals are one option, as are crackers with a nutritious topping, such as the dips you’ve posted. Black beans, canned corn, and canned tomatoes are pretty good together cold (we’ve got recipes for that combination). I expect there are other combinations of canned vegetables and grains (maybe with some spices & cheese) that taste pretty good and don’t require cooking. I don’t recall very many recipes that use dry cereals (like corn flakes) to add protein.
I think it’s fair to include recipes that use easy-to-grow greens that can be cooked, such as spinach, New Zealand spinach, mustard, turnip, and asian greens. (The cooking requirement is in case we have to irrigate with questionable water.)
The packaged dry potatoes appear in some of the recipes - they’d require only hot water to reconstitute and come in different flavors.
One thing I’m thinking of doing is working out an automated way to assign protein, carbohydrate, and fat values to the recipes. The USDA publishes an Excel table with over 7000 food entries, including some commercial mixes, with nutrition info that would be the starting point.
After that, I’d like to expand the 28-day menu approach to allow choosing any combination of recipes and being able to get the nutrition info as well as the amounts of ingredients needed. An add-on would be some comparison of the day’s food against the USDA recommendations (“food pyramid”).
Mari at 12:04
Couscous would be good for a minimal power situation. Instant rice … white or brown … would work as well. Tuna, chicken, and salmon made into sandwich spreads might also work.
I’ll think about the dry cereal recipes. We don’t each much of it around our house because of the sugar content … and a box of cereal doesn’t go far in a family of 7 so its a money thing as well.
Caribbean Rice and Black Beans
In a medium saucepan, combine rice, vegetable broth, beans and spice blend. Heat to boiling. Cover, reduce heat and simmer 5 minutes or until rice is tender. Add cider vinegar. Toss and serve.
Buttery Pecan Pie
Bring water and salt to a boil in saucepan. Stir in rice, butter, lemon juice and pepper. Cover and remove from heat. Let stand 5 minutes, or until all water is absorbed. Stir in green onions and pecans.
Aztec Couscous Recipe
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork.
Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
Blueberry Couscous Cake Recipe
Pick over blueberries, wash and set on paper towels to dry.
Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened and all juice absorbed. Remove from heat. Gently fold the blueberries into hot mix.
Rinse, but don’t dry, a 9 x 14-inch cake pan and pour the mix into it. Chill until set, about 2 hours. Cut into squares.
Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.
Sunny Breakfast Couscous Cereal Recipe
Combine all of the ingredients in a 1-quart microwaveable casserole dish. Cover. Microwave on high until the liquid is absorbed and the couscous is tender, 5 to 6 minutes. Let stand, covered, for 1 minute more.
Kathy in FL posted this recipe quite awhile ago, but it has become such a family favorite that I felt it deserved a repost for those who are new. This is a very nourishing and tasty snack, and there are endless ways to make it. As a seasoned fluwikian, I would encourage everybody to make sure you have the ingredientts for this in your preps. Make a batch, you’ll see what Imean.
Hudson Bay Bread
In a large pan, melt butter. Add sugar and stir. Add 3 cups of the oats and stir. Heat the honey until it becomes a runny liquid, then add it to the bowl along with the raisins, peanuts and the rest of the oats. Mix by hand. Place in an ungreased baking pan (roughly 15 x 10 x 1). Bake at 350 degrees F until golden brown. Cooking time about 25 minutes.
Important step: Allow to cool 10 minutes before cutting. After cutting, allow to cool another 10 minutes and then flip out of the pan. Let the bread cool completely before wrapping. DON’T DISREGARD THIS!!!
This is very filling and sticks with you a while. Can be used as a gbreadh or as a gsnackh depending on personal preference. Can also substitute as a breakfast meal though I wouldnft want to dine exclusively on it.
My Notes: Try using half brown sugar and half white for a different taste. My favorite additive is chopped dates. Make a batch with chocolate chips for the kids. If you don’t normally have a lot of fiber in your diet, go easy until you are accustomed to this!
HBB - I haven’t tried it, but it seems we could also call it Hudson Bay Candy:) I also think it might tend to be addictive??? But I do have all the ingredients in my preps!!! Thanks for re-posting.
OKbirdwatcher at 10:30
Definitely not what I would call a bread. I love it as a mid-morning snack, and it is definitely addictive!
Based on an experiment or two, I think I’m going to eat my bigger pasta first and concentrate on storing only small-diameter pasta. The smallest elbow macaroni and thinnest spaghetti cook much faster than the bigger varieties, and can be cooked right with the sauce rather than in a separate pot.
Mari at 10:23
I’ve also thought about this. However, the benefit of some of the largest pasta … the stuffable ones like manicotti … is that you can cook the shells, set them aside and then stuff them with things like tuna, salmon, etc. That would make a meal in and of itself for some families. It would also help with portion control if that is an issue.
Kathy in FL at 10:26 - I’m at the other end of the cooking spectrum from you in many ways. I’m probably going to be cooking for 1–2 people, with limited water, in a solar oven most of the time. So I’m interested in ways to best use a full can of vegetables, sauce/gravy, or beans before it goes bad, cooking a meal in a single pot or dish if possible with minimal water, and for as short a time as possible (given my solar oven as currently configured without reflectors will take about 3 times longer than a regular oven).
I’ve looked for the ham boullion you mentioned. It doesn’t appear to be carried by the grocery chains. Next I’ll look at the “health food” stores and the international groceries. There are some online sources, but I’d rather find it locally. You’d think that the boullion makers would have made that one of their standard flavors.
Does anybody have info on how long an opened can of vegetables (e.g, green beans, plain pinto beans) should be OK to eat? I’m hoping at fairly cool room temperatures (e.g., 70 F), it will last for at least 24 hrs. (I wouldn’t think of trying that with anything containing dairy or meat.)
Would it help to put the opened can inside another sealed container with an oxygen absorber?
Mari at 11:31
Knorr carries the ham bouillon, but I normally find it in the Hispanic section as it is from that part of their line. I think Goya may also have a version of it. Even wallyworld carries it around here.
As far as the opened cans of veggies go … you are probably correct, unseasoned veggies that have been opened will probably last about 24 hours. If I were you I’d transfer them to a different container though to avoid the “metallic” taste that leftovers from cans sometimes have. I wouldn’t chance it any longer than that though unless you can get a lower, constant temperature.
Mari at 11:38
Anything you can do to lower the temperature of the container the veggies are in would be helpful. Placing it in a pan of cool water would help. The higher the temperature, the faster bacteria will grow on the food.
Hillbilly Bill & Kathy in FL - Yeah, I’d do what I could to get the temperature down, using the clay pot system I tested or a pan of cool water. I’d have to be careful about beans and avoid those containing meat or animal fat.
bump
you have four to six hours when food falls into the danger zone in which to correct it as in reheat back up to 165*/F for 30 min. the danger zone is 50*/F to 135*/F foods kept below 45*/F are cold enough to not get bacteria growth and foods maintained at temps of 145*/F to 160*/F will not get bacteria. I’m a restaurant manager and this is something we are always keeping track of is our temps.
AzNewBe at 13:22 - The situation I’m considering is that there is no power, so the food in cans that are opened is at ambient temperature (or a little bit cooler using a passive evaporative cooling system or immersion in cool water), hasn’t been heated, and can’t be refrigerated. So the leftover canned food will be in the low part of the danger zone (50–70F) for some amount of time. (I’d rather not have to eat a whole can of corn at one meal!)
How long should canned vegetables be OK to eat under these conditions?
As long as the whole can hasn’t been heated prior to sitting opened you’d have a longer period ie:12 hours or more before you’d have to get it eaten. Canned food has been sterilezied so there is no bacteria to start with it’s when you reintroduce bacteria either through your preping or heating etc that bacteria growth starts.
AzNewBe at 15:19 - Good point about the bacteria. So if we’re careful to use only disinfected utensils to remove part of the food and cover the can immediately with a disinfected lid, we should be OK for at least 12 hours. Thanks!
Revealing my secret flavor weapon for storage meals.
Knorr Demiglace powder.
I usually have to special order it from a restaurant supply.
I also found some other powders that work well for storage foods.
Things like red wine powder, soy sauce powder, worchestire powder, and meat stock powders like ham, clam, beef and chicken store well and add a LOT of flavor.
Bird Guano - Do you have any links for any of the powder products? Sounds like a great idea. Red wine powder. Who knew?
I finally got around to actually trying out my HB rocks. OMG !!!
They are great.
Thank you Kathy !. Will have to do a lot more.
OKbirdwatcher at 21:18
Bird Guano - Do you have any links for any of the powder products? Sounds like a great idea. Red wine powder. Who knew?
I buy mine in #10 cans from a restaurant supply house, but here is a link to similar stuff on amazon.com
There’s a great line of these on Amazon, but seems the approximate shelf life is only 6 months according to Amazon before needing more attention….is that correct? What’s been your experience with these sauces? Should these be repackaged into jars with oxy abs to extend the shelf life??
I repackage mine into foodsaver bags w/ an oxygen absorber.
Small quantities per bag.
Store in the famous “cool dry place”, and I’ve used them satisfactorily after several YEARS of storage.
They do attract water, so if you are in a humid area you would DEFINITELY need to repackage them.
Amazon was just an example.
I get mine from a food service distributor and their shelf life is longer that the one I found on amazon.
Pudding Cookies
instant pudding
Mix all ingredients until dough forms a ball. Shape dough by teaspoonfulls into balls. Place on ungreased baking sheet. Dip bottom of glass into sugar; flatten balls. Make about 8 minutes. Makes 2 1/2 - 3 dozen cookies.
Closed due to length. New one started Here.