Here is Part 2 of food storage recipes that several readers sent in last April. Many people store extra food but few have specific plans on what to make from their food stores. Hopefully these recipes will help. In case you missed Part 1 from yesterday it can be seen HERE.
#5 Thanksgiving Casserole
1 box (4 cups) stuffing bread (we use Mrs. Cubbins’ Stuffing, resealed in mylar bags for long-term storage)
1 can (10 oz) chicken OR 1 pint canned chicken (homemade)
1/4 c. olive oil or coconut oil
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cups cooked potato flakes (or 1 quart canned potatoes, mashed)
1 cup canned butter (homemade) or equivalent butter powder, reconstituted
1/4 c. dehydrated roasted onion flakes, reconstituted
1/2 c. dehydrated celery dices, reconstituted
4 cups water (or broth, or a combination of both)
Salt, pepper, sage, garlic, other spices (to taste specifications)
Prepare mashed potatoes to personal tastes. (We go heavy on butter and garlic). Mix in 1/2 of the cream of chicken soup.
Mix the rest of the chicken soup and the cream of mushroom soup together. If desired, you can thin out with milk or sour cream (powdered or fresh, if you have it).
In a frying pan, fry chicken in oil until it has a nice flavor and consistency, i.e. has a fried outer layer. Take 3/4 of the chicken out when done and place in a separate container.
In the same fryign pan, add 1/4 c. butter, and reconstituted onions and celery; continue to saute until chicken has a nice carmelization and veggies are clear. (Note: add sage and garlic, salt and pepper to the sauteed veggies, if you are using dried bread crumbs and not a stuffing mix. Go easy on the salt if you are using broth or a prepackaged stuffing crumb mix.)
In a large pot, melt 3/4 c. butter, add bread crumbs/stuffing mix and stir. Add water/broth mix and stir until all bread has been moistened. Mix in sauteed veggies/chicken mix.
In an oiled casserole dish (or dutch oven), place a layer of stuffing mix down. Sprinkle some of the fried chicken pieces over that layer. Spread a layer of mashed potatoes over the chicken. Add a layer of cream of mixed soup.
Repeat up to 3 times, depending on how thick your layers are. On last layer, be sure to have enough soup to cover it well.
Bake until thoroughly warmed, i.e. 350 degrees for 45 minutes in a regular oven, or several hours in coals in a dutch oven.
Serve warm and toasty. This is a kid favorite at our house. My daughter calls it her “comfort casserole.”
Three recipes from Karen –
First, here are a couple of recipe books that use stored foods. I have tried many of the recipes, and have found that sometimes with “tweaking” they are more than acceptable.
1) “100 Day Pantry” by Jan Jackson. Every recipe uses canned, bottled, dried, or freeze-dried ingredients, with NO water or refrigeration needed. Excellent book.
2) “The Preppers Pantry” by Anne Lang
Here are some recipes that I have used:
#6 CHICKEN & WILD RICE CASSEROLE
2-3 C. canned chicken
1 pkg. Uncle Ben’s original recipe (NOT QUICK COOKING) long-grain and wild rice or other flavor, such as herb-roasted chicken
1 can cream of celery (or mushroom or asparagus) Healthy Request (less salt) soup
1 can french cut bean or peas, drained- try to find “no salt added”
2 oz. roasted red pepper diced (or pimento)
2/3 c. mayo or miracle whip
1 8 oz. can of water chestnuts, drained and chopped or diced
1 1/2 c. water of chicken broth (use broth drained from canned chicken, then add broth or water to make 1 1/2 C.
2 TB. Parmesan cheese.
Combine all ingredients except cheese in a bowl. Mix well Transfer to baking dish or dutch oven, 400 degrees for 25-30 min. Sprinkle cheese. No additional seasonings are needed, as they are in the boxed rice,
#7 PINEAPPLE SPAM LOAF
1 can Spam
1 can pineapples slices (This is enough for 2 cans of Spam)
1/4 c. brown sugar
1/2 tsp. dry mustard
Cut 8 slices in the Spam, but not all the way through. Place in shallow baking dish. Cut pineapples slices in quarters, and place one wedge in each slit. Combine brown sugar and mustard with the juice from the pineapple can in a small saucepan. Heat, spoon over Spam, Bake @ 350 25-30 minutes, basting occasionally.
#8 CHOCOLATE CAKE IN A MUG
4 T. flour
4 T. sugar
2 T. baking cocoa
1/4 tsp. baking powder
1 egg equivalent (4 tsp. powdered egg + 2 T. water)
3 T. milk equivalent (1 tsp. powdered milk * 3 T. water)
3 T. oil
splash of vanilla
3 T. chocolate chips (optional)
Mix dry ingredients. Add egg , milk, oil, and mix. Mix in vanilla and chocolate chips if using. Microwave 2 1/2 – 3 minutes. Alternate: skip the baking powder, use self-rising flour, and add 3 T. Nutella
#9 Cold Packed (cooked in the jar) Stuffed Cabbage with Sauerkraut and Pork
1 lb lean ground beef
1 lb ground pork
1 cup rice
2 cabbage heads
1 package or can saurkraut
Small lean pork pieces
1-2 can tomato soup
- Cook rice.
- In large bowl mix ground beef & Pork, rice,and Mrs dash.
- In large pot with water bring to boil, reduce heat and roll cabbage heads in mildly boiling water to loosen leaves. Cut root of leave out in V. Chop waste and set aside.
- Form meat into large egg sized portions and roll up in cabbage leaves. Tuck in the ends. Set aside.
- Drop an inch of chopped cabbage and sauerkraut in bottom of ball jar, add cabbage rolls, top with more cabbage/saurkraut and pork pieces, pour in 1/4 can tomato soup.
- Properly process in pressure cooker for 90 mins. per your location (Lbs/sq. in.)
- Remove, cool, label, date and store.
Wait for apocalypse. Heat and enjoy.
Long live the heartburn, D.
#10 Hamburger Rocks with Mushroom Gravy Sauce served over Mashed Potatoes
Can also be broken down for use in bug out bags.
Hamburger Rocks (DEHYDRATED HAMBURGER)
Mushroom Soup –(CANNED OR PACKETS)
Bagged Instant Mashed potatoes
Dried milk powder if you have it.
1 cup of reconstituted dehydrated hamburger (thus the “rocks”) for each adult person eating.
I reconstitute with boiling water. I rehydrate in the boiling water until the hamburger is soft
and plumped. Keep adding water if your hamburger isn’t as soft as you like it.
I then season with salt, pepper, garlic salt, celery salt, paprika (any spices you have on hand.)
I like some of the boiling water left in the pan to help thin out the mushroom soup
Then add Mushroom soup (use your judgment as to how many cans/packets you need to make a nice thick gravy.
Add a little dry milk powder mixed with water for taste and texture.
Boil water for your instant mashed potatoes – 1 packet takes 2 cups of water. When water is boiling, add the potato flakes and stir until fluffy. Add some dried butter and stir for more flavor.
Serve the rocks in sauce over the mashed potatoes.