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Food Storage Total Pantry
Food Storage Total Pantry
Mix all ingredients, except chips, in a 9 X 13 casserole dish; top with potato chips. Bake at 350 degrees,
30 minutes. Serves 6.
Place the dried hash browns in a large bowl. Cover with water. Allow to soak for 1/2 hour. Drain off any
excess water.
Stir together meat, soup, catsup, spices, and reconstituted hash browns.
Put in a 9 x 13 baking dish. Bake in 350 degree oven for 25 minutes.
Serves 6
Dried hash browns are available at Macey's in cans and large bags. They also work really well in any
recipe calling for shredded potatoes.
This recipe is from the Wooden Spoon Cooking School at Welfare Square Missionaries
Chicken Cacciatore
2 cans of chicken
1 ¾ cups boiling water and 1 cup rice
1 can cream of mushroom soup
1 can tomato soup
1 can water
Boil water, add rice. Boil again. Leave on low heat 20 minutes.
Put rice in a baking dish.
Place chicken on top.
Boil the soups and the can of water.
Pour over the chicken and rice.
Bake at 350 degrees for ½ hour.
CHILI MACARONI
½ cup chopped onions or reconstituted dried onions
1 lb lean ground beef or 2 cans hamburger or beef chunks
½ teaspoon garlic powder
1 Tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese-optional
In large skillet, brown onion and garlic with ground beef.
Drain and return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.
TUNA SWIRLS
Dough:
1 1/3 cup flour
2 teaspoon baking powder
½ cup milk
½ teaspoon salt
¼ cup salad oil
Filling:
7 oz can of tuna
1 teaspoon finely chopped onion
1 teaspoon lemon juice
½ cup celery
¼ cup mayonnaise
¼ teaspoon salt
Roll out dough into an oblong ¼ inch thick, between sheets of waxed paper.
Place filling on top.
Roll it up. Place sealed edge on a baking sheet.
Bake 15-20 minutes in a 350 ْ oven. Slice and serve with mushroom sauce.
Mushroom Sauce:
1 can of cream of mushroom soup, ½ can of milk, Optional ½ cup cheese- Mozzarella, Monterey jack or
cheddar and
½ can of milk
RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine-canned butter is available at Macey's
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins
to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup White Sauce Mix-recipe follows
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1
minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling.
Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.
Add all the ingredients together and heat, adding water to desired consistency.
POLENTA
3 ½ cups water
1 ½ teaspoon chicken bouillon
1 cup cornmeal
Combine cornmeal with ½ cup water. Bring 3 cups water to boil with bouillon. Add cornmeal and stir
until lumps dissolve and mixture comes to a boil. Reduce heat to medium-low; cover and simmer for 15
minutes. Serve mounded like mashed potatoes.
Serves 5-6
Harvard Beets
What you need:
1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white sugar
1 tablespoon cornstarch
salt to taste
What you do:
1. Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt.
Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated
through.
Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil.
Cover and simmer for 20 minutes, till rice is done.
Shepard’s Pie
Brown one pound of ground beef and add the following to taste:
Salt
Pepper
Minced onion
Garlic powder
Dried parsley
Worcestershire sauce
Add 2 8 ounce cans of tomato sauce and one can drained green beans (optional can of corn drained)
Spread in a casserole dish.
Spread hot mashed potatoes on top.
Sprinkle with shredded cheese and cook at 350 degrees until cheese is melted.
To make this a total pantry stable recipe: use 2 cans of drained beef chunks, instant mashed potatoes or
potato pearls made up and skip the cheddar cheese.
Bean Salad
2 cans green beans
1 cup wax beans
1 cup kidney beans
1 cup garbanzo beans
Drain the water from all cans
1 small red onion
Mix together:
½ cup cooking oil
¾ cup sugar
1 teaspoon salt
1 teaspoon pepper
2/3 cup vinegar
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon Whorcestershire sauce
Remove from heat then add:
Part 3
6 Tablespoons ketchup
1 teaspoon ginger paste or fresh, minced ginger
2 Tablespoons olive oil