recipes using stored foods

[Shannon Bennett]

I cannot attest to the taste of most of these dishes but I think if we tried them we could tweak them into what was tasty. All of the following come from Biggest Book of Casseroles.
Stir and Bake Ham Casserole
serves 4
1 10 1/2 ounce can of condensed cream of celery soup.
1 1/4 cups milk
1 4 1/2 ounce jar sliced mushrooms (or re-hydrated dried 'shrooms)
1 T. dried minced onion
2 cups diced ham (or use one of the small canned hams)
1 cup dried elbow macaroni
dash black pepper
1/2 cup diced American cheese (Use a small package of Velveeta)
In a lightly greased 1 1/2 qt. casserole combine soup, milk, mushrooms, and onion. Add ham and macaroni, and pepper. Mix well.
Bake, covered, in 375* oven for 30 minutes; stir well (mixture may appear curdled). Cover and bake 20-30 minutes longer. Un cover and sprinkle with cheese. Bake, uncovered for 5 minutes more.

 

[Shannon Bennett]

Re: recipes using stored foods

Asparagus-Ham bake
serves 6
1 can cream of asparagus soup
3/4 cup milk
2 cups cubed cooked ham
2 cups cooked rice
one can of asparagus (the original recipe calls for 9 ounces fo frozen asparagus)
1/2 cup shredded Swiss cheese (if you are not storing cheese it will have to be either yogurt cheese or Velveeta)
1/4 cup finely chopped onion1/2 cup Panko crumbs (Japanese style bread crumbs)
2 T. melted butter or lard if that is what you have stored.
Mix all ingredients together and stir well. Spoon into baking dish and top with the Panko and butter/lard. Bake uncovered for 45 minutes at 375*. Let stand 10 minutes before serving.

 

[Shannon Bennett]

Re: recipes using stored foods

Ham-Apple-Chedder Casserole
serves 6
3 cups shredded potatoes (re-hydrated from dried will take a little less then 1 cup of the dried)
1 large apple, cored and chopped (or re-hydrate and chop 1/2 cup dried apples)
1 tsp. sage, crushed
1 T. butter or lard
1 cup cooked diced ham
1 1/2 cups milk
3/4 cup shredded Chedder cheese or one prepared foil package cheese topping (think Schilling Cheese topping)
1/4 tsp. salt
Press excess moisture from potatoes and set aside. In a small saucepan cook apple and sage in hot fat over medium heat until tender. If using canned apples just until hot through. Remove from heat and combine apple, potatos and ham in a lightly greased square baking dish.

In a medium bowl whixk together milk, eggs, cheese and salt. Pour over potatoe mix, but do not stir! Bake uncovered in a 350* oven for 35-40 minutes or, until an inserted knife comes out clean.

 

[Shannon Bennett]

Re: recipes using stored foods

This recipe has gone through a considerable amount of tweaking but, I think it will work fine.
Mexican Potato Bake
Serves 6
6 eggs or equivalent of 6 dried eggs
3 cups re-hydrated shredded potatoes
1 tsp. maple syrup
1/2 cup hamburger "rocks"
1 cup shredded cheese or Velveeta
1 pickled jalapeno pepper or one small tin diced peppers and three shkes of Tobasco or other hot pepper sauce
1/3 cup milk
1/8 tsp. salt
1/8 tsp. pepper

In a medium bowl whisk together the remaining eggs, milk, salt, pepper and diced peppers (plus Tobasco). In a medium skillit melt fat over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.

With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2-3 minutes or until egg mixture is cooked through but is still glossy and moist. Spoon eggs over potato mixture in dish. Top with salsa and the remaining cheese.

Bake, covered, in a 375* oven for about 25 minutes or until heated through and cheese is melted.
__________________

 

[Shannon Bennett]

Re: recipes using stored foods

Hash Brown Casserole
this one has been significantly tweaked as well and needs to be made in the winter when food can be left out and not spoil.
serves 6

8 oz. unflavored yogurt
1 can cream of chicken soup
3 cups re-hydrated potatoes
1 cup diced cooked ham
one cup cubed cheese (Velveeta will be good in this one)
1/4 cup shopped lightly cooked onion (soften the onion but don't brown)
1/8 tsp. pepper
1 cup crushed corn flakes
scant 1/4 cup butter or lard
Early in the day, in a large bowl combine the yogurt, soup, stir. Add the potatoes, ham, cheese, onion and pepper. Spread the mixture into the bottom of an ungreased baking dish. Cover and chill for 8 to 24 hours.

In a small bowl combine corn flakes and fat. Sprinkle over the potato mixture. Bake, uncovered in a 350* oven for 50-60 minutes or until hot in the center and bubbly.

 

[Shannon Bennett]

Re: recipes using stored foods

Fruit and Nut Baked Oatmeal
serves 4
1 3/4 cups milk
2 T. butter (most of us will not have butter and lard just won't work so, I would substitute cans of evaporated milk which taste creamier)
1 cup rolled oats
1/3 cup snipped dried apricots
1/3 cup dried tart cherries or dried cranberries
1/3 cup raisins
5 T. packed brown sugar
1/2 tsp. vanilla
1/4 tsp salt
1/2 cup chopped walnuts or pecans
~ milk optional

In a medium saucepan bring the 1 3/4 cups milk and butter to a boil. Slowly stir in oats. Stir in drid fruits and 3 T of the brown sugar, vanilla and salt. Cook and stir for 1 minute. Pour into a lightly greased 1 1/2 qt. casserole.

Bake, uncovered in a 350* oven for 15 minutes. Sprinkle with the remaining 2 T. brown sugar and the nuts. Bake an additional 5 minutes. May be served with additional warm milk.

This recipe could easily be made the night before and placed in a hay box overnight. If you decide to do that make sure you use the thick style rolled oats rather than the instant.

 

[kr105]

Re: recipes using stored foods

I have a tasty one for you to try.

Swanson has canned Chicken a la King (found by the tuna in most grocers.) Add one can of peas and 1/2 cup of milk and cook over low heat, stirring.
Serve on top of rice.

While the can states it's only one serving, by adding the milk, peas and rice you can get 2-3 servings easily.

Enjoy!

 

[Jonesie]

Re: recipes using stored foods

Don't overlook Hormel Bacon Bits. They add a lot of flavor to foods.
Walmart, Dollar General, and most grocers sell the bottles. Around $1.50.
They are a great prep item.
Mine expires in 2009.
And Hormel has some great recipes too:

http://www.hormel.com/brands/brandview3.asp?id=275&catitemid=3

 

[T. ModestoPhD]

Re: recipes using stored foods

The recipe sounds very interesting. have one question: "What is a HAY BOX"? Never heard teh term
TM

Fruit and Nut Baked Oatmeal
serves 4
1 3/4 cups milk
2 T. butter (most of us will not have butter and lard just won't work so, I would substitute cans of evaporated milk which taste creamier)
1 cup rolled oats
1/3 cup snipped dried apricots
1/3 cup dried tart cherries or dried cranberries
1/3 cup raisins
5 T. packed brown sugar
1/2 tsp. vanilla
1/4 tsp salt
1/2 cup chopped walnuts or pecans
~ milk optional

In a medium saucepan bring the 1 3/4 cups milk and butter to a boil. Slowly stir in oats. Stir in drid fruits and 3 T of the brown sugar, vanilla and salt. Cook and stir for 1 minute. Pour into a lightly greased 1 1/2 qt. casserole.

Bake, uncovered in a 350* oven for 15 minutes. Sprinkle with the remaining 2 T. brown sugar and the nuts. Bake an additional 5 minutes. May be served with additional warm milk.

This recipe could easily be made the night before and placed in a hay box overnight. If you decide to do that make sure you use the thick style rolled oats rather than the instant.

 

[MHSC]

Re: recipes using stored foods

A hay box is basically a tightly built wooden box that has hay in it formed into a bowl shape. You then place your already hot dutch oven with the partially cooked food in it, into the box, cover with more hay that is placed inside something like a pillowcase so that the hay doesn't end up in the food.

The hay box can be made in different ways, but the idea behind it is to retain as much heat as possible to finish cooking the meal.

P.S. The "hay box" can be made with foam board insulation instead of hay.

 

[T. ModestoPhD]

Re: recipes using stored foods

great explanation. Thank you so much. Think I will get some foam board. Guess if necessary even a large dense pile of leaves and mulch could be used.
TM

 

[MHSC]

Re: recipes using stored foods

If you are in a warm climate, placing the dutch oven in a hole in the ground covered with hay or rocks can also work in a pinch.

 

[Laidback Al]

Re: recipes using stored foods

Thread on haybox cooking---

http://www.flutrackers.com/forum/showthread.php?t=6187

 

[Amish Country]

Re: recipes using stored foods

Hi All
I have been prepping for a while but this is my first post to flu trackers. There is A LOT of good info on this site!

The recipes above sound interesting. However we are talking pandemic prep here for multiple waves that may last 18 months. How about more recipes left over from the Great Depression era? The idea being to use as few shelf safe ingredients as possible and S-T-R-E-T-C-H what ever food supplies you have for as long as you can. Like dumping a can of meat and vegetable soup over rice or noodles? How about oat meal and corn meal mush? They may not be gourmet but they are filling, cheap, shelf safe and easy to prepare

 

[MHSC]

Re: recipes using stored foods

Hi Amish Country,

Welcome to the group!

 

[sharon sanders]

Re: recipes using stored foods

Welcome Amish Country.

 

[T. ModestoPhD]

Re: recipes using stored foods

Hey AC, glad you posted! Good to see you here. Come often and stay long or late or both!.
TM

 

[Jonesie]

Re: recipes using stored foods

CORN CHOWDER​

2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 Tablespoon dried onions, or 1 diced onion
2 cans (15 0z each) diced potatoes, drained
2 (12 fluid ounce) cans evaporated milk (do not dilute)
1/3 cup butter (or equivalent dry butter)
salt and pepper to taste

DIRECTIONS
In a large pot over medium heat, combine broth, corn, onions and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes.
Stir in evaporated milk and butter until butter is just melted.
Season with salt and pepper (and other favorite spices) and serve at once.

Yield: 8 servings
A delicious comfort food.
Serve with saltine crackers.
Tastes better the next day.

 

[Jonesie]

Re: recipes using stored foods

SPICEY SPAGHETTI SAUCE​

1 Jar spaghetti sauce, any flavor, 24 - 32 oz.
1 Tablespoon dry onion, or 1 medium onion chopped
1 teaspoon dried garlic, or 3 cloves fresh garlic, minced
1 can chicken, turkey, beef, or clams. 8 - 12 oz.
Additional Italian spices & pepper if desired.

Place all ingredients in a large saucepan and simmer for 45 minutes.
Serve over cooked pasta.

The sauce tastes better the next day.
Serves 4-6.

 

[Amish Country]

Re: recipes using stored foods

Hi All
If food supplies have to last for 3 to 18 months then canned meat may become a Sunday treat for many families. A lot of jobs will end during a long term quarantine. Incomes could evaporate or become sporadic along with food supplies. Even today many families may be trying to put together a years supply of food on a shoe string budget. For these reasons my recipes are designed to be cheap, filling, have only a few ingredients and are easy to prepare.

Cornmeal mush
1 cup corn meal
4 cups water
pinch of salt (optional)
Mix the meal with the water using a whisk. Trust me it is great for getting out lumps. Put it on the heat and stir until it thickens. You can eat it as is with a little spread and sweating. Some add cheese for flavor. Pour leftovers into a mold or loaf pan and it will solidify. It can then be fried or just reheated with a little water and a few swipes of the whisk. It will make a hearty breakfast for a family of four or filling side dishes for may be two meals. If you have a feed or grain mill near you that sells cornmeal for human consumption you may be able to buy 25 pound of it for about $13.00.

Millet
1 cup millet
3 cups water
pinch of salt (optional)
Rinse the millet. Put it in a pot with the water and heat it until it is soft. Serve it like Cornmeal mush. Organic millet can be had in my area at $.99 a pound.

Millet loaf
Millet cooked
Lentils cooked
Onion powder (to taste)
Italian seasonings (optional)
Gravy (Canned or powdered)
Take leftover millet and lentils mix them with spices and form them into a loaf. Reheat the loaf in a 325 degree oven till warm. Check after 30 minutes. Make or heat the gravy. Serve the millet loaf with gravy.