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24 comments:
Pasta Bake:
1 lb canned beef (or ground beef)
1 can stewed/ diced tomatoes
1 can kidney beans
1 can olives or mushrooms (or both)
dried onion powder
2 teas. salt
16 oz. pasta (like macaroni or any)
(If available, cheese!!!)
1. Cook pasta and drain.
2. Saute beef and onion powder.
3. Combine with tomatoes and any other canned good you have from above list.
4. Spread this mixture in a 9x13 pan. (Top with cheese if possible.)
5. Bake at 350 degrees for 30-35 minutes.
Rice Cristini:
1 can onion soup
1 can beef broth
4 tablespoons butter/oil
1 cup rice, uncooked
1 (6 oz) can mushrooms (undrained)
1. Mix all ingredients together in a 1 1/2 quart casserole dish.
2. Cover and bake at 350 degrees for 1 hour.
Grandma Magnusson's Spaghetti
1 lb hamburger (or omit if no meat)
dried onion
1 can tomato soup
1 can cream of mushroom soup
1 (8 oz) can tomato sauce
1/3 packet spaghetti powder
1 lb spaghetti
1. Fry hamburger. Pour off grease.
2. Add tomato soup, cream of mushroom soup, tomato sauce, spaghetti powder. Mix.
3. Cook spaghetti and drain.
4. Combine and eat.
Andrew, what is spaghetti powder?
Spaghetti powder is the packet you can buy to make spaghetti sauce. It's by the powdered gravy, sauces, and things like that. You can usually find it for between 50 cents and $1.50.
We actually have tried out a lot of these pre-prepared mixes because they are a cheap and easy way to liven up lots of canned goods or just help get dinner on the table more quickly on a weeknight! :)
I'm going to try the Pasta Bake, thanks. There are certain canned goods that seem very appropriate to store...and you have used many of them in these recipes.
Mashed Potatoes with Chicken and Gravy: (as seen on a camping trip growing up by Pres. Steve Record)
-1 can of canned chicken (from costco)
-1 pkg. Chicken gravy (follow simple directions on pkg)
-instant mashed potatoes (follow simple directions on box)
1. make gravy and add chicken to it
2. make mashed potatoes
3. pour chicken/gravy mixture on top of mashed potatoes.
-simple, fast, few ingredients, easy to remember, tastes pretty good, and only requires 2 pans
Jamaican Chicken, Rice & Black Bean Salad
1 ½ cooked Rice (I use instant Brown Rice, for 2 servings)
1/3 c. Lime juice (I know Limes not exactly a “basic” food storage staple but hey we live in California so limes are easy to come by)
2 Tbsp. Vegetable Oil
2 Tbsp. Molasses (I am making Molasses a basic in my food storage)
2 Cloves of garlic (or garlic powder)
1 Can chopped green chilies
To taste salt and pepper
15oz. can Black Beans, drained, rinsed and diced
½ c. chopped scallions (again we live in California so we just pluck it from our garden!)
1- 7 ½ oz jar red peppers, drained, rinsed and diced
6 Tbsp. Fresh cilantro
1 Ib. Chicken breast (or canned chicken)
¼ c. Pickapeppa Sauce (or your favorite salsa)
In a large bowl, whisk together lime juice, oil, molasses, garlic, chilies and Pickapeppa. Season with salt and pepper. Add beans, scallions, red peppers, 4 Tbsp cilantro and rice. Set aside.
Grill chicken seasoned with pepper and garlic powder.
Cut chicken pieces – add to rice mixture.
Garnish with lime wedges and the remaining 2 Tbsp. Cilantro.
Cherry, that made my mouth water it sounds so good! :)
Cornbread
3/4 cup flour
3/4 cup corn meal
3/4 tsp salt
2 1/2 tsp baking powder
3/4 cup milk (use powdered if want)
2 TBS honey
1 egg**
2-3 Tbs. melted butter (could use oil?)
Combine dry ingredients. add milk, honey, egg and melted butter. Mix well. Bake in 10 inch greased pan in oven at 425 degrees for 25 min.
**use dehyd. egg or egg subsitute of 3 T. cold water in a small mixing bowl. Sprinkle 1 tsp unflavored gelatin on the water to soften, beat until slightly frothy. Add 2 1/2 T. of boiling water and beat until dissolved. Put in freezer to thicken for about 10 min. Take from freezer and beat until frothy)
Pumpkin Cake
1 cake mix (spice or carrot)
1 lb pumpkin (canned)
1 can of water from the pumpkin can
mix and put in a 9X13
optional add cinnamon or nutmeg
cook as directed on cake box
I have a great stew receipe and I was trying to figure out how to modify it for food storage. Any ideas are welcomed.
Oven Beef Stew
1 1/2 lb lean round steak cut into cubes (could use canned beef or steak from your freezer)
6 small potatoes scrubbed and quartered (use canned potatoes)
3 carrots sliced (canned carrots?)
2 celery stalks sliced (?)
2 onions chopped (use dehryd onions)
1 cup vegetable juice (v8)
1/2 cup beef broth
1/4 cup red wine vinegar
2 T brown rice
2 T worcestershire sauce
1 T paprika (optional)
1/2 cup minced parsley (optional or use dehyrd. parsley)
Put in a flameproof casserole, bake covered until beef and veggies are tender 3 hours-probably not even that long if you are using canned veggies and cooked canned beef.
We got some great receipes from the Heath's presentation last saturday at the women's conference. If you didn't get them I know that Geri H. has them or I could post some of them.
Hope you don't mind me being a part of the blog even if I am not a part of Goleta Valley ward anymore.
Curried Cous Cous
2 C cooked whole wheat cous cous
1 medium onion chopped (or dried onion flakes - 1-2T?)
1-2 tsp. curry powder
1 tsp olive or canola oil
In a deep pan heat oil over med high heat. Saute onion until soft. Add curry and mix well. Cook for another minute or two. Add cous cous and toss with the onion until heated through. Could serve with steamed winter squash.
Thanks for writing this.
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