Homemade Trail Bars
1/4 lb. of seedless raisins
1/4 lb. dry figs
1/4 lb. dried apricots
1/4 lb. roasted and chopped peanuts or almonds
1 tsp lemon juice
honey (enough to give the right consistency)
This recipe can be made at home and stored for use on the trail. Grind the fruits in a food processor. Place fruit in large bowl and mix in lemon juice and nuts. Add enough honey to make a stiff dough. Form into bar-sized chunks. Wrap each chunk in aluminum foil.
Canning Chili Beans
Boiled Water, kept at a simmer
7 quart mason jars
Per Jar:
1 C. dried kidney beans
1/4 C. tomato sauce
1/2 tsp. canning salt
1 tsp. smoked paprika OR plain paprika
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. dehydrated onion
1 tsp. chili powder’1/4 tsp. cumin
vinegar to wipe rims of jars
Using clean quart jars…. add 1 C. dried kidney beans.
Add tomato sauce.
Add spices.
Fill remaining jars with boiled, hot water.
Debubble/stir contents. Wipe rims of jars with vinegar, checking for any crack, nicks and making sure rim is clean of debris. Add lid and ring, which has been soaking in hot, simmered water. Place into pressure canner. Canning: 1″ headspace, processed for 90 minutes for quarts, 75 minutes for pints at 10lbs of pressure for Michigan. Check your pressure poundage in your state. When pulling them out of the canner, cover them with a towel and allow them to cool for 24 hours. Check for sealing, remove bands/rings and wash jars in hot soapy water with 1/2 C. vinegar added to the water. Rinse and dry. Label. Place into your pantry.
Sweet Spicy and Sticky Spam
1/4 cup soy sauce
2 tsp. minced jarred garlic
2 tsp. ground ginger
1 tsp. red hot. hot sauce. (or whatever you prefer)
2 T. honey
12 oz. can of spam (25% less sodium) or your pick
1 pinch salt
1 pinch black pepper
oil
Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside. Cut spam into small cubes, then add to an oiled pan over medium-high heat. Fry up spam till browned as much as possible on both sides. Add salt and pepper. Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn. Turn them to coat well. Once spam is covered in the sticky glaze, its ready to serve.
Ramen and Vienna Sausage
1 package of top ramen
1 can of vienna sausage
Boil a pot of water. Meanwhile, slice Vienna sausages into coins. Add vienna sausages to boiling water. Add Top Ramen noodles and let boil for 3 minutes. Add Top Ramen flavored powder and stir. For better flavor and texture, you could slice the sausages, crisp them in a little fat, then add them to your cooked ramen noodles. But this would take 2 heat sources.
Creole Seasoning
3 tsp. paprika
2 tsp. onion powder
3 tsp. garlic powder
2 tsp. Salt – Sea salt or Kosher salt optional substitutes
1 tsp. ground oregano
1 tsp. thyme
1 tsp. sweet basil
1 1/2 tsp. cayenne powder
1 tsp. black pepper
1/2 tsp. lemon pepper
Mix all the spices up in a bowl and then spoon into a spice jar that you’ve saved. Use this blend on just about everything – from Creole dishes to popcorn. Can be added to the flour dredge for spicy chicken or pork chops. Use this on tater tots – hot tots!
LTS Honey Mints
1 C. warm honey
green food coloring
4 drops oil of peppermint
2 3/4 C. powdered milk (non-instant)
Mix ingredients and knead until all milk is absorbed. Roll into 1 -inch balls. Allow to set until firm.
Pantry Stable “Roux†Base
2 C. Milk Powder (not instant nonfat dry milk)
1 C. Butter Powder
1 C. Flour
Whisk to combine, store in a mason jar in pantry. To make white sauce, mix ½ C. mix with 1 C. water in a small saucepan. Cook over medium heat, stirring constantly, until sauce is thickened.
Replace water with pan drippings or meat stock/broth for a gravy.
To replace a can of “Cream of X soup†in a recipe, mix a cup of the mix with 1 ¼ C. water. Add dehydrated celery, mushroom, onion, and/or chicken bouillon to match the type of Cream soup you need. Cook over medium heat, stirring, until thickened.
19.25 oz. bread flour (3 1/2 C.)
1/4 oz. instant dry yeast (2 1/2 tsp.; or 1 envelope active dry)
2 tsp. sugar
1 tsp. salt
12 oz. hot water (1 1/2 C., 120°–130°F) [340g]
1 1/2 tsp. malt syrup (for the boiling water; alternatively, you can use 1 1/2 tsp. sugar)
1 egg beaten with 1 tsp. water (optional, for toppings)
Toppings: Sesame seed, poppy seed, salt, minced onion/garlic, etc. (Optional)
Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more. Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour. After dough has risen but before you divide and shape it, prepare your water bath: Add the malt syrup to 6 quarts of water over high heat and let it come to a boil as you continue with the following steps. Also: Preheat the oven to 400°F. After dough has doubled in bulk, turn it out onto a lightly floured work surface and press down with your fingers to expel the gases. Divide dough into 10 equal portions. Ball a portion of dough, then roll it into a “rope” about 7 inches long and about 1 inch thick. (Tip: I like to taper the ends slightly in preparation for the next step.) Wrap the dough around the back of your hand, overlapping the ends in your palm. Place your hand, along with the dough, palm-down on the work surface and roll dough back and forth until ends crimp and seal together. Place dough ring under a span of plastic wrap while you repeat rope-and-loop process with remaining dough portions. Tip: You can brush a little water on the ends to help them stick, but this dough is wet enough that it usually comes together without help. A note on hand size: The recipe calls for wrapping the rope around your palm, but I like a smaller, tighter bagel, so I wrap it around my first three fingers, as shown. If you have a smaller hand, you could probably wrap it around all your fingers. Allow bagels to rise again for 10 minutes. At this point, your malt syrup–water should be boiling. Use a skimmer or slotted spoon to carefully add bagels, one at a time, to the water. (Note: no more in the pot than 3 at a time.) Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark. Tip: The original recipe calls for this second rising, but I often skip it. I’ve found it makes very little, if any, noticeable difference. Remove bagels from water with skimmer or slotted spoon to a clean kitchen towel. Pat dry. If making plain bagels, move on to placing on baking sheet. For bagel toppings: Place bagels on wire cooling rack set over a rimmed baking sheet. Brush bagel tops with egg-water mixture. Shake on desired toppings. Sesame seed, poppy seed, kosher salt, minced onion, and minced garlic are classic (at least in NYC). The baking sheet will collect excess dry toppings (such as sesame or poppy seeds). Simply pour them back into their containers for reuse. Place bagels on prepared baking sheet. Bake until light brown and shiny, 15 to 20 minutes. Flip, and bake until reverse side is golden-brown and shiny, about 10 minutes more.
6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)
In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).
Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.
Most Canned Meat Products will be good for 2-5 years. So don’t buy 100 cans of deviled ham (tuna/clams/salmon/roast beef/ et all) – unless you are going to be eating and rotating it.
Canned meat products are typically cooked for a long time and at a high temperature in order to can them safely. This can reduce the nutritional value of canned meat. However, it’s better than NO meat for those of us with no space to raise chickens or rabbits! Canned and Dried meats are also very high in sodium, required for preserving them. Eating them with beans (from dried) and rice can help balance the sodium for the meal as long as you don’t add additional salts while cooking your starches.
Summer Sausage
Many Dried Cured Salamis, such as LandJaeger, Sopresatta Salami; check out Molinari & Sons – dry cure products
Tillamook Country Smoker has a line of pepperoni/sausage vacuum packed with oxygen absorbers that last quite some time.
Jerkies – Beef, Game,
Canned Salmon & Tuna
Spam
Canned Chicken
Canned Clams
Canned Sardines / Anchovies
Canned Crab
Underwood Meat Spreads (Deviled Ham, roast beef spread, corned beef spread, chicken spread)
Vienna Sausages
Armor: Potted Meat, Dried Beef
Dak Canned Ham
Keystone Heat & Serve Meats (Pork, Turkey, Beef). I tried the pork. Add a bit of BBQ sauce and it makes an acceptable pulled pork sandwich.
Tyson Chunk While Chicken Pouches
Hormel Smoked Canned Ham
Roast Beef & Gravy
Shelf Stable Bacon – Costco has large pouches of bacon bits that are good at least 2 years, and are much better than “bacosâ€; these actually feel and taste like bacon.
Depending on your grocery, you might find “Sandwich Makers†– meats in 1-2 portion sizes (in plastic trays) with pulled pork, meatballs in sauce, or sloppy joes. Ranchers brand has canned stroganoff, meatballs or beef tips in gravy.
Aside from what you can get in your neighborhood grocery, there are meat options specifically designed for long storage, emergency preparedness, off the grid/camp cooking. Companies such as Yoder, Emergency Essentials, Mountain House, Wise Foods, Thrive, etc. offer canned meats (typically freeze dried), but prepare to pay through the nose. A #10 can of ground beef (equal to about 7 lb. cooked fresh hamburger) will set you back 60-70$ Sodium content is typically better on freeze dried products over canned.
Let me say – In my college days, I spent about 8 months working for Oregon Freeze Dried Foods (Mountain House is their own brand name; they also do government freeze drying and for private companies. They used to do nutria-system foods for instance). And I tried quite a few different types of their freeze dried foods. They really are quite tasty.
This is DEFINITELY going to be a lot better if you use homemade, air-dried beef jerky vs. the commercially-made stuff. If you have to use ‘store’ jerky, I’d go for the ‘steak nugget’ style before the flat strips.
Dried Ancho and Pasilla chile peppers are available at every supermarket in areas that have any sort of Latin-American populations, or online. They are very flavorful, but not at all ‘hot’. (Chiles de Arbol can hurt you – not all dried peppers are mild) They are also pretty cheap flavor-enhancers. If you prep them by breaking off the stem-ends, pouring out the seeds and vacuum-sealing, the 25th Century archeologists who discover your stash will probably say “MMMMM.. tasty…â€
This is NOT a quick MRE-type meal. Just like our ancestors, if you’re going to use dried, preserved ingredients, it will take a while, and you may have to plan in advance.
“big handful†(or 2) of homemade beef jerky (“Carne Seca†in Spanish – a popular Mexican ingredient)
“handful†of dried Ancho and/or Pasilla chiles
heaping T. dried Oregano leaves
about a T. ground cumin seed
1-2 T. dehydrated onion flakes
1 T. granulated garlic
water
chicken stock or bouillion (optional)
salt and pepper to taste.
-4 hours to rehydrate. In another container, add chiles, oregano, onion and garlic, cover with boiling water and let sit to rehydrate. Refrigerating #’s 1 and 2 overnight (covered) is not a bad idea, if possible. Grind up the chile/herb/onion/garlic/water into a thick sauce. “Abuelita†(grandma) probably used a lava-rock mortar and pestle for this. A hand immersion blender, or a food processor or a blender will work faster under ideal circumstances. Drain the meat (save liquid) and add rehydrated meat to the chile/herb sauce. Add the meat-rehydrating liquid, if needed, until everything is submerged. Let the meat marinate, refrigerated, as long as possible. 2 or 3 days is not a bad idea. When ready, dump the whole batch into a pot, add water (or chicken stock) until everything is covered. Bring to a boil, reduce to a simmer, simmer covered 2-3 hours, checking liquid level – add more if needed (especially if on an open fire) Let it simmer, uncovered, another 10-15 minutes, to thicken sauce.
This was surprisingly good over rice and black beans with homemade corn tortillas. The meat isn’t ‘fall apart tender’ like a normal pork shoulder Carne Adovada, but much more than just “acceptable†or “MRE†quality.
from: seasonedcitizenprepper.com
4 C. Water or Stock
Salt
1 C. dried Whole Mushrooms
1/3 C. Dried Yellow or Green Beans
1 tsp. Unsalted Butter, Coconut Oil, or other Fat from your Storage
1 C. long-grain White Rice
1 tsp. Tomato Paste or Tomato Powder
2-3 Bay Leaves
Preheat the oven to 325°F. In a large pot, bring the water to a boil on high heat and add a healthy pinch of salt. Add the mushrooms and beans, and simmer, uncovered, until softened, 4-6 minutes. Drain the mushrooms and beans, reserving the liquid. Set aside. Melt the butter in an oven-safe pot with a lid (I use a 3-quart pot) on medium-high heat. Add the rice, season with salt and cook, stirring, for 3-4 minutes. Add the tomato paste, bay leaves, and 2 C. the reserved cooking water. Cover the pot with its lid and bring to a boil on high heat. Once boiling, transfer to the oven and cook for 17 minutes, without opening the oven door. Test the rice. Once it is cooked, remove the pot from the oven. If any liquid remains, reserve it for other cooking. Discard the bay leaves, and add the mushrooms and beans to the rice. Stir, and allow it to rest for a few minutes. Stir everything together again before serving.
from: Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
1 C. Rehydrated Mango, diced (This will likely have to sit a few hours, so start this first!) You CAN use the mango still dried, and it will soften a little bit while it cooks, but will still be pretty chewy. If you do this, add an extra ½ C. liquid with your rice in the skillet.
1 tsp. Curry Powder
½ tsp. Salt
¼ tsp. Black Pepper
2-3 C. Canned Chicken
1 C. Chicken Broth (or 1 C. Water + 1 Bouillon Cube)
½ C. Water
½ C. White Wine (or use additional water / broth)
1 C. Long Grain White Rice
1 tsp. Brown Sugar (make your own brown sugar with white sugar and molasses)
1 tsp. dried Parsley (Use 2 tsp. fresh, if you happen to have some in your garden plot)
Combine curry powder, ¼ tsp. salt and pepper and rub gently into the chicken gently to coat it well. In large skillet, combine chicken broth, water and wine with rice. Stir in brown sugar, parsley and ¼ tsp. salt. Stir in mango. Scatter your chicken over the top of the rice. Bring to a boil, then cover and reduce heat to low and simmer for 20-25 minutes. Remove from heat. If liquid is not all absorbed let stand, covered, an additional 5 minutes for remaining juices to be taken up by the rice.
2 C. non-fat dried milk powder
1 1/2 C. cornstarch
1/2 C. chicken, beef, or veggie bouillon
1/2 C. dried minced onions
2 tsp. dried basil
2 tsp. dried thyme
1 tsp. dried parsley
1 to 1 1/2 tsp. black pepper
Mix together in a large bowl. Pour into lidded container. For the equivalent of one can of condensed cream soup, mix 1/3 C. mix with 1 1/4 C. cold water. Cook until thickened. Add additional ingredients as desired. For cream of mushroom, add 1/4 C. chopped fresh, canned or freeze dried mushrooms. For cream of celery, add 1/4 C. of freeze dried celery, etc.
1 teaspoon olive oil
1 cup coarse grind bulgur
1 1/2 teaspoons fennel seeds
2 cups water
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 cup blueberries or other fresh berries
Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is light golden brown, about 5 minutes. Remove saucepan from heat. Carefully stir in water, vanilla and spices. Return to heat and bring to a boil. Reduce heat to low, cover, and simmer until most, but not all, of the liquid has been absorbed, about 8 minutes. Remove from heat and allow to stand for two minutes. Spoon into serving dishes. Garnish with blueberries and serve.
Yield: 3 cups; 6 (½-cup) servings
Calories: 107
Fat: 1g
Fiber: 5.4g
I fried my panisses in olive oil in my cast iron skillet, although some might say you’ll get a better crust using a more fryer-friendly oil. Mine tasted perfect. I love the flavor that comes from frying them in olive oil, but you’re welcome to use whatever oil you prefer.
1 quart (1l) water
2 tsp. olive oil
3/4 tsp. coarse salt
2 1/4 C. (285g) chickpea flour
olive oil, for frying
coarse salt and freshly-cracked pepper, for serving
Lightly oil a 9-inch (23 cm) square cake pan, or similar sized vessel. Heat the water with the oil and salt in a saucepan. Once hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape. Scrape into the oiled pan and let cool. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your fourth finger and as long as your middle one. In a heavy-duty skillet, heat 1/4-1/2 inch (1-2 cm) of olive oil. When shimmering hot, fry the panisses in batches, not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs, frying the panisses until they are deep-golden brown on each side. Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper. Don’t be stingy with either. Continue frying the rest, heating more oil in the pan as needed. Panisses are best served warm sprinkled with sea salt and black pepper.
3 C. canned or cooked chicken
4 C. chicken broth
3 cans white beans, drained and rinsed
4 tsp. garlic powder
1/4 C. dehydrated onions
1 1/2 cans diced green chilies
2 tsp. ground cumin
1 tsp. oregano
Place everything in a large saucepan and cook for 30 minutes. Top with sour cream or cheese and serve.
These incredibly tasty patties can be served with a variety of sauces. It all depends on what flavor you’re in the mood for. Spicy peanut sauce works great, but so do salsa and barbecue sauce.
One 16-oz. can diced white potatoes, drained
One 15.5-oz. can black beans, drained (and rinsed, if possible)
1 T. dehydrated minced onion
1 tsp. dried parsley
¼ C. dried bread crumbs
Salt and freshly ground black pepper
2 T. olive oil
In a large bowl mash the potatoes and beans with a potato ricer until broken up. Add the onion, parsley, and bread crumbs, and then salt and pepper to taste. Mix until well combined. Divide the mixture into 6 equal portions and use your hands to shape into patties. Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Drain on paper towels and serve hot with your favorite sauce.
3/4 C. dried lima beans
1 pound canned stew beef
1 1/2 C. dehydrated carrots
1/4 C. dehydrated onion
salt, pepper and celery salt
Soak dried lima beans overnight. In a large pot, combine lima beans and meat, bring to a boil and cook for 1 1/2 hours Add carrots and onions and cook for an additional 10-20 minutes until vegetables are full re-hydrated. Season with the celery salt, salt and pepper.
1 C. dried apple slices
11/3 C. nonfat powdered milk
6 C. quick cooking oats
1/4 C. sugar
1/4 C. packed light brown sugar
1 T. cinnamon powder
1 tsp. salt
1/4 tsp. ground cloves
In a large container, mix together all the above ingredients and store airtight for up to 6 months.
To prepare oatmeal, be sure to shake the container good to mix everything. In a saucepan, boil 1 C. water and add 1 C. the mix. Cook over medium heat, constantly stirring for 1 minute. Remove from the heat and allow to stand for 1 minute for thickening.
2 1/2 C. warm water
2 T. active dry yeast
2/3 C. sugar
2 3/4 C. whole wheat flour
1/2 C. potato flakes
2 3/4 C. white flour
1 tsp. salt
2 T. vinegar
2 T. oil
1/4 C. nonfat instant dry milk
Mix the yeast in warm water and allow to sit for 10 minutes. Add sugar, whole wheat flour, white flour and blend well. In the following order add salt, dry milk, oil, vinegar and potato flakes until it turns into a dough, add flour as needed. Dough is ready when tacky to the touch. Knead for 12 minutes. Cover and let rise for approximately one hour. Punch down and place in 2 greased loaf pans. Cover and allow to rise for about half hour or until about double in size. Bake in 375 degree oven for 20 minutes. Can also be baked in a cast iron Dutch Oven with briquettes
2 C. short grain rice
2 T. rice vinegar
2 T. sugar
1 T. salt
1 can Spam
3 T. soy sauce
2 T. sugar
2 T. mirin or rice vinegar
2-4 sheets nori (seaweed)
Make rice. Pour rice into a large bowl and swirl around in cold water. Pour water out (you may want to use a cheese cloth) and repeat twice more until water around rice is clear. In a medium pot over high heat, place rinsed rice and 2 C. cold water. Leave uncovered and bring to a boil. Once the pot begins to boil, reduce the heat to low and cover for 15 minutes. Keeping cover on, remove pot from heat and let sit for 10 minutes. In a separate small bowl or ramekin, mix rice vinegar, sugar, salt and microwave until warm (30 seconds). Uncover rice and mix in rice vinegar mixture to coat rice. Let rice sit out until at room temperature. Remove Spam from can and slice into 8-10 equal slices. Prep spam musubi sauce. While rice cools, in a small bowl mix together the soy sauce, sugar and mirin / rice vinegar. Set aside. Heat a large skillet to medium heat and add spam slices. Once slices begin to crisp on both sides, turn heat low and add soy sauce mixture making sure to flip and coat quickly. Remove caramelized Spam and put aside on a plate. Assemble Spam Musubi. In a rice mold, press down half a C. cooled rice. You can also form your spam musubi without mold by pressing a portion of rice in a small, rectangle tupperware container like we did. Cut long strips of nori / seaweed, about 2-3″ wide and 4-5″ long–enough to wrap around your rice patty. Place rice patty in the center of seaweed strip, and top with one slice of caramelized spam. Wrap seaweed around spam and seal. If seaweed doesn’t immediately stick, lightly wet your fingers and gently rub seaweed. Enjoy your spam musubi fresh, or cling wrap and warm up as a snack
Cheddar or white cheese powder is a third stronger than cheese. The amount of cheese used in any recipe varies with the recipe. If your recipe calls for 12 oz. cheese, you would use 8 oz. powder. If your recipe calls for 16 oz. cheese, you would use about 11 oz. the powder.
Uses for Cheese powder:
This is real cheddar cheese in a dry powder. Use it to give a cheesy richness to rolls, muffins, and bread, sauces, dressing, mac and cheese, potatoes, vegetables or sprinkle it over Popcorn use it on anything you use cheese on! It’s great for camping, backpacking, and storage where refrigeration is not available.
Cheddar Cheese Popcorn
3 T. melted butter
1/4 C. cheddar cheese powder plus 1 T
1/4 T. yellow mustard powder
1/4 T. cayenne pepper (jalapeno pepper powder for “hot” popcorn)
4 C. popped popcorn
Sea Salt & Pepper to taste
In a large bowl combine butter, cheddar cheese powder, mustard powder and cayenne or jalapeno powder with popcorn. Season with salt and pepper to taste and toss to combine. Serve immediately.
Or just sprinkle cheese powder on top of buttered popcorn.
Dry Cheese Sauce Mix
1/3 C. dehydrated cheese powder
3 T. nonfat dry milk powder
3 T. dehydrated butter powder or flakes
3 T. flour
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. onion powder
Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator. To make cheese sauce, combine 1 C. hot tap water with 1/2 C. Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 C. cheese sauce.
Cheddar Cheese Sauce Mix
1/4 C. butter or margarine
1/4 C. milk
2 T. Cheddar Cheese Powder.
Cooking Instructions: Mix all ingredients. Heat to 180F and hold 5 minutes.
½ C. dried carrots
½ C. freeze dried peas
4 C. cooked and drained small pasta
2-15oz. cans red beans or 3 ½ c.
½. C. bottled Italian dressing
½ C. mayonnaise
2 tsp. dried parsley
Simmer carrots in 1 ½ C. water for 10 minutes. Add peas and simmer an additional 3-4 minutes. Drain vegetables, combine with pasta and beans and cool. Whisk together dressing, mayonnaise and parsley; pour over salad and toss. Serves 4-5.
1 ¼ C. cornmeal
½ tsp. salt
¼ C. water
1 (12oz) can evaporated milk
1 (4oz) can diced green chiles
½ tsp. onion powder
1 C. water
½ tsp. garlic powder
1 (12oz) can beef chunks
½ tsp. cumin
2 (15 oz) cans pinto beans, drain
¼ tsp. sugar
¼-1/2 tsp. chili powder
Combine cornmeal, salt, milk and water in small saucepan. Cook on medium heat. Stir until bubbling; continue stirring until VERY thick, 2-3 more minutes. Save ½ C. cornmeal mixture; cover with plastic wrap. Put rest of mixture in a lump in bottom of greased 10-inch pie plate. Allow to cool 2-3 minutes. Using a slightly wet had, press dough to cover bottom and sides of plate. Bake in 425ºoven for 10 minutes. While crust is baking, pour beef into medium saucepan and break up. Add rest of ingredients and bring to a boil. Simmer, uncovered, 5 minutes, stirring often. Spread pinto beef mixture over baked cornmeal. On a piece of waxed paper flatten reserved cornmeal into an 8-inch round. Place on center of bean filling. Bake pie for further 15 minutes and serve. Serves 6. Variations: Pinto beef filling can also be served in tortillas, on tostadas or over rice
1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.
1 can lima beans
1 T. olive oil
3-4 T. jarred pesto
1-2 T. lemon juice
salt & pepper
Heat the lima beans and olive oil in a medium saucepan over medium heat. Add the pesto and lemon juice. Season to taste with salt & pepper and serve warm. If you don’t have lima beans, try this dish with canned white beans, or canned chickpeas.
1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
3 T. Dehydrated Onion
1 T. Lime Juice
1 T. dried Cilantro
1 tsp. honey
½ tsp. Granulated Garlic
1/2 tsp. salt
1/4 tsp. ground cumin
pinch chili flakes
If you have fresh cilantro from your garden, this salsa really benefits from it instead of the dried. Use a small to medium sized handful, depending on your preference.
Mix all ingredients in a bowl and let sit until the onion is mostly soft. Dump into in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Do not omit the honey if you have it. It’s the secret ingredient that really makes it taste “rightâ€.
2 C. sugar
6 T. cornstarch
1/2 tsp. salt
1 C. water
1 1/4 C. honey
Mix the sugar, salt, and cornstarch together; stir in the water and honey. Cook to hard thread stage. Pour onto a buttered cookie sheet. While mixture cools, fold the edges toward the center so it will cool uniformly. Butter hands and pull until milky looking. Shape into small rope and cut into 1-inch pieces. Wrap in waxed paper.
3/4 C. minced onion
1/3 C. beef bouillon granules
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
1 C. Sugar
6 C. Whole Wheat Flour
3 C. White Flour
1/4 C. Baking Powder
1 1/2 C. Instant Dry Milk Powder
1 tsp. Salt
Combine Ingredients in a large bowl. Mix Well. Store in airtight container. Makes 12 C.
To make Pancakes
2 C. Mix
1 egg
1 1/2 C. Water
3 tsp. oil
Mix all ingredients well. Fold in 1/2 C. optional ingredients like strawberries or chocolate chips and pour onto hot greased griddle. Cook until bubbly on one side; flip and brown the other side
4 cups water
1 1/2 cups non-instant powdered milk
2-4 T. lemon juice or vinegar
¼ tsp. salt
Mix water and powdered milk. Place in a pan on low heat. Add slowly a little drizzle of lemon juice or vinegar, and stir gently. If using lemon juice, make sure it hasn’t expired. If it is old, it might need to be replaced for this recipe to work. Continue to gently stir while milk cooks; don’t let it come to a boil. Milk will gradually develop curds and separate from the whey, which will be almost clear. If it does not turn into curds and whey, add a little more lemon juice or vinegar. Strain and rinse the curds in cool water. Add salt.
6 T. chili powder
6 T. Flour
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper
Put all of the ingredients in a jar or a container with a lid and shake, shake, shake. Sprinkle 2-3 T. over cooked ground beef, add ½ C. water, bring to a boil, then reduce heat and simmer, stirring often, until water has cooked away and meat is well coated.
Fideo is a pasta that look like short thin strands of spaghetti. We sometimes see it as vermicelli. Typically it is found in the Latin section of a market. It is thinner and cooks more quickly than spaghetti. You could substitute angel hair pasta, broken into smaller lengths.
2 T. Vegetable Oil
2 (4.6oz) cans Vienna Sausages, drained and cut into 1/2 “ pieces
7 oz. dry Fideo Noodles, uncooked
3 (8oz.) cans Tomato Sauce
1-2 T. dehydrated Bell Pepper
2 T. dehydrated Onion
1 ½ C. Water
1 tsp. dehydrated Garlic
Heat 1 T. oil in large skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned. Remove from skillet; set aside. Add remaining 1 T. oil and fideo to skillet. Stir to coat fideo with oil; cook over medium heat 1 to 2 minutes or until fideo is golden brown, stirring constantly. Stir in tomato sauce and water and mix in your dried/dehydrated vegetables. Return sausages to skillet. Reduce heat to medium-low; cover and simmer 10 minutes or until fideo is tender.
2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil
Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds
Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.
1 Package Ramen, shrimp flavor
1 can salad Shrimp, drained
3 tsp. chopped Peanuts
1 tsp. Soy Sauce
½ tsp. Honey
Dash of Bottled Lime Juice
Cilantro, for garnish, optional
Place 1 C. water in a saucepan. Break dry ramen noodles into 8 relatively even chunks and add to pan. Heat to close to boiling and allow to cook until most liquid is absorbed and noodles are almost ready. Add shrimp, toss with noodles and cover the pan; cook a few more minutes to complete noodles cook and allow shrimp to warm. Stir in peanuts, soy sauce, honey, lime juice and seasoning packet. Simmer another minute, gently tossing noodles and shrimp to coat in sauce. If you have cilantro in your garden, it makes a nice garnish.
1 C. dry milk
6 T. cheddar cheese powder
1â„4 C. butter powder
1 1â„2 tsp. dried garlic
1â„2 tsp. onion powder (not onion salt)
1â„2 tsp. ground black pepper
Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat and for best long term storage, store in your refrigerator.
To use: Each serving is about 7 T. To make s sauce combine 1 serving mix with ¼ C. water. You can cook up 4-ounces pasta, drain off all but ¼ C. water and mix the sauce in, adding a T. of oil if desired, for a homemade mac and cheese. Also, use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).
1 T. Oil
1 can Vienna Sausages
2 3/4 C. pancake mix (homemade or packaged mix)
2 1/4 C. water
1/3 C. oil
Maple Syrup
Slice Vienna sausages into ¼ inch thick pennies, and brown on both sides in 1 T. oil. While sausages are cooking, combine pancake mix, water and oil; mix well. Group several sausage slices together and pour enough batter over them to form the pancake around the sausages. When bubbles form on surface of the pancake, flip and cook until done.
The dough for this flatbread has been MacGyvered into everything from a soft, puffy gyro stuffed with leftover lamb and dill yogurt, to skillet fry bread topped with cheese and served alongside tomato soup, to grilled pizza topped with peanut sauce, shredded chicken, and a Thai cucumber salad. It’s saved me from the siren call of takeout more times than I can count.
4 C. all-purpose or whole wheat flour
1 3/4 C. warm water, or 2 C. warm water if using whole wheat flour
1/4 C. extra-virgin olive oil, plus more for brushing
l tsp. active dry yeast
l tsp. kosher salt, plus more for sprinkling
In a large bowl, combine all the ingredients. Stir the mixture with a strong wooden spoon until the dough comes together into a soft but cohesive ball. To use the dough today, cover the bowl with a damp towel or a layer of plastic wrap and set it someplace warm until the dough is puffy and has doubled in size, 2 to 4 hours, depending on how warm your kitchen is. To use the dough tomorrow, or any time in the next week, transfer the dough ball to a large Ziploc freezer bag or l-gallon or larger airtight container. Refrigerate and let the dough rise in the refrigerator at least 12 hours, or up to 1 week. Bring the dough to room temperature before proceeding. After the dough has risen, turn it out onto a smooth, lightly floured surface. With floured hands, gently fold and pat the dough into a disk shape. Divide the disk into 4 to 8 equal pieces, depending on how large you want y7our finished flatbreads. Form each piece into a ball, covering the dough balls lightly with a lint-free towel or plastic wrap as y7ou go, to prevent them from drying out. Reflour the work surface to form the flatbreads. Working with one dough ball at a time, pat or gently roll the dough into a 1/4-inch-thick disk. Repeat with the remaining dough balls. Lightly brush the flatbreads with oil and, if desired, sprinkle with salt
To skillet-fry the flatbreads, preheat a cast-iron skillet over medium heat. Place a flatbread on the skillet and cook until golden brown, bubbly, and firm, about 3 minutes. Flip the flatbread and cook on the second side until the bottom is golden brown and the flatbread is fully cooked, about 3 minutes. Repeat with the remaining flatbreads.
To grill the flatbreads, preheat a grill to medium-high heat. Place a flatbread on the grill and cook until it is golden and a bit charred on the first side, 3 to 4 minutes. Flip the flatbread and grill the second side until the bottom is golden brown and the flatbread is fully cooked, 3 to 4
minutes. Repeat with the remaining flatbreads.
Butter Spread for Toast
2 tsp. Butter Powder
2 tsp. Water
2 tsp. Neutral Flavored Oil
Pinch of Salt
Mix water into butter powder to hydrate it. Add the oil and a pinch of salt and mix until creamy.