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    Debi Clegg Hepworth
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    The document provides recipes that use ingredients suitable for long-term food storage, such as canned meats and beans, dried potatoes, and pantry staples. The recipes include Pork and Bean Casserole, Hash Brown Burger Pie, Black Beans and Rice, Chicken Cacciatore, Chili Macaroni, Tuna Swirls, and White Bean and Bow Tie Salad among others. All recipes aim to provide meals that can be made using primarily non-perishable canned and dried ingredients suitable for long-term food storage.

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    Food storage total pantry

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    The document provides recipes that use ingredients suitable for long-term food storage, such as canned meats and beans, dried potatoes, and pantry staples. The recipes include Pork and Bean Casserole, Hash Brown Burger Pie, Black Beans and Rice, Chicken Cacciatore, Chili Macaroni, Tuna Swirls, and White Bean and Bow Tie Salad among others. All recipes aim to provide meals that can be made using primarily non-perishable canned and dried ingredients suitable for long-term food storage.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    85 views8 pages

    Food Storage Total Pantry

    Uploaded by

    Debi Clegg Hepworth
    The document provides recipes that use ingredients suitable for long-term food storage, such as canned meats and beans, dried potatoes, and pantry staples. The recipes include Pork and Bean Casserole, Hash Brown Burger Pie, Black Beans and Rice, Chicken Cacciatore, Chili Macaroni, Tuna Swirls, and White Bean and Bow Tie Salad among others. All recipes aim to provide meals that can be made using primarily non-perishable canned and dried ingredients suitable for long-term food storage.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 8

    Hillcrest 6th Provident Living

    Friday, July 10, 2009

    Total Pantry Stable Recipes (food storage)


    Pork and Bean Casserole
    2 cans beef chunks
    4 teaspoons sugar
    2 teaspoons taco seasoning mix
    1 teaspoon molasses (optional)
    2 teaspoons white vinegar
    1 teaspoon Worcestershire sauce
    2 16 oz cans pork and beans
    1 10 3/4 ounce can tomato soup
    2 cups crushed potato chips or cracker crumbs

    Mix all ingredients, except chips, in a 9 X 13 casserole dish; top with potato chips. Bake at 350 degrees,
    30 minutes. Serves 6.

    Hash Brown Burger Pie


    2 cans of beef chunks
    2 teaspoon powdered onion
    2 cans of tomato soup
    2/3 cup catsup
    2 cups dried hash brown potatoes

    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.

    BLACK BEANS AND RICE


    1 cup rice, uncooked
    ¼ cup water
    1 ½ cups tomato juice
    1 can black beans, rinsed and drained
    1 16 oz jar salsa
    ¼ teaspoon cumin
    1 can corn, drained
    ½ teaspoon salt
    ¼ teaspoon oregano
    1 cup grated cheese-optional

    Combine all ingredients, except the cheese.


    Pour into 2 quart casserole dish with cover.
    Top with grated cheese.
    Cover and bake at 375° for about an hour.
    Make sure rice is tender before removing from oven.

    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

    Sift dry ingredients together in a bowl.


    Pour oil and milk into measuring cup together.
    Pour all at once into flour.
    Stir with a fork until mixture cleans sides of the bowl.

    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.

    CHICKEN TETRAZZINI (or turkey)


    Make White Sauce:
    ½ cup butter-canned butter is available at Macey's
    ½ cup flour
    1 cup whipping cream or canned milk
    2 cups chicken broth
    ½ teaspoon pepper
    Then add:
    4 cups cubed, cooked turkey or chicken
    14 oz. spaghetti, broken, cooked, strained
    1 can sliced mushrooms
    Pour into baking dish.
    Top with ½ cup grated Parmesan Cheese-fresh is best but canned is good also

    Bake at 350 for 30 minutes.


    (This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
    Serves 8-12

    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

    QUICK WHITE SAUCE MIX


    2 cups instant dry milk
    2 cups powdered butter, sifted
    4 cups flour
    4 teaspoons chicken bouillon
    2 teaspoons salt
    Mix and store in covered container label and date. Use within 6 months.

    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.

    PEACHY PORK AND BEANS


    3 (15 oz) cans pork and beans
    8 oz peach jam
    ¼ cup catsup
    water if needed

    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.

    Quick Beef and Rice


    1 pound ground beef, turkey or chicken or 2 cans of one type of meat
    2 cups rice
    1 package onion soup mix
    4 cups water
    1 15 oz. can cream of mushroom soup

    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

    Mix with beans and chill overnight at least.

    Chinese Chicken Fruit Salad


    1 medium can of pineapple tidbits- drain and reserve 2 Tablespoons of the juice
    1 11 ounce can of mandarin oranges- drained
    1 8 ounce can of water chestnuts- drained
    2 ½ ounces of slivered almonds- toasted
    1 cup chopped celery-optional
    1 cup seedless grapes- cut in half or quarters depending on size-can be made without
    4 cups cooked and cubed chicken- or 2 cans of chicken drained

    Gently mix all of the above together in a serving bowl.

    Mix in a separate bowl:


    1 cup Miracle Whip- not mayonnaise
    1 Tablespoon soy sauce
    2 Tablespoons pineapple juice- reserved from the can of pineapple tidbits

    Pour over the rest.


    Chill and serve over crunchy Chinese Chow Mein Noodles.

    Sweet and Sour Chicken


    Sauce
    Part 1 Over medium heat bring Part 1 ingredients to a boil.

    2/3 cup white vinegar


    2 cups water
    1 ¼ sugar
    ¼ teaspoon salt
    ¼ teaspoons white pepper
    1/8 teaspoon Tabasco

    Part 2 Mix in a bowl, then add to part 1

    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

    Mix part 2 in a bowl then add to part 1


    Cook until bubbly and thick.

    Remove from the stove and add part 3 ingredients

    Add 2 cans of chicken-liquid drained


    Cook on low until chicken in hot
    Serve over hot rice

    WHITE BEAN AND BOW TIE SALAD


    12 ounce cooked and drained bow tie or other medium pasta
    1 ¾ cups soaked and cooked dry white beans or 1 (15 oz) can white beans, drained
    1 (2 oz) can sliced olives, drained
    2/3 cup bottled Italian salad dressing
    1 teaspoon dried basil
    ¼ teaspoon garlic powder
    2 Tablespoons Parmesan cheese
    Stir together pasta, beans and olives in a bowl. Combine rest of ingredients except Parmesan cheese;
    pour over salad.
    Serve sprinkled with Parmesan cheese.
    Serves 4
    Recipe from Food Storage In A Nutshell

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