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 “bacos”; 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…”
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
Chicken or Turkey Soup with Soup Mix
8 C. chicken or turkey broth (or water plus chicken bouillon)
3/4 C. hearty soup mix
salt and pepper to taste
1 C. dehydrated diced celery
2 C. diced turkey or chicken (Canned Meat, or use freeze dried and in beginning, increase broth by 1 C.)
1 can evaporated milk
Mix broth, soup mix, salt and pepper and celery and simmer for 45 mins. Stir in diced turkey (unless you added freeze dried chicken) and can of milk. Heat and serve.
Hearty Soup from Mix
1 13/ cup Hearty Soup Mix
8 C. Water
1 tsp. salt
2 C. Dehydrated Vegetables (Your choice, such as, Onions, Celery, Carrots, Mushrooms, Zucchini, Beans, etc.)
2 tsp. Tomato Powder
1 24 oz. can V-8 or Vegetable Juice Cocktail
1-2 cans diced canned Ham, canned Roast Beef, Dehydrated Chicken or Other Leftover Cooked Meat
Combine Soup Mix with water and salt in a large pot; bring to a boil. Reduce heat, cover and simmer 1 – 1 ½ hours. Add vegetables, tomato powder and vegetable juice cocktail. Simmer 20 minutes, until vegetables are rehydrated. Stir in meat and cook just long enough to heat through.
Hearty Soup Mix
1 (14 oz.) pkg. Dry green split peas
1 (12 oz.) pkg. Pearl barley
1 (14 oz.) pkg. Alphabet macaroni
1 (12 oz.) pkg. Lentils
1 ½ C. brown rice
4 C. dry minced onions
Combine all ingredients and store in an airtight container.
Chicken Soup Mix
1 C. uncooked fine egg noodles
1 T. instant minced onion
1 T. dried carrot dices
3 T. chicken bouillon granules
1 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
Combine all ingredients in a pint jar. To prepare soup, add contents of jar to 2 quarts of boiling water. Reduce heat and simmer fifteen minutes. Stir in 3 C. cooked chicken and simmer until heated through.
Bean Soup Mix
3 C. Assorted Beans (Kidney, split peas, black beans, lentils, white beans, etc)
2 tsp. Chicken Bouillon Granules
1 tsp. dried Minced Onion
1 tsp. dried Celery Flakes
1 tsp. dried Bell Pepper Flakes
1 tsp. dried Carrot
1 ½ tsp. salt
1 tsp. dried Parsley
½ tsp. Pepper
½ tsp. Garlic Powder
4 tsp. Brown Sugar.
Combine brans and place in quart sized jar. Mix seasonings, place in zip bag, and place bag in top of jar. Seal tightly. To prepare, rinse beans, cover with water and soak overnight. Drain, place in large pot with 6 C. or water, 29oz. can tomatoes and seasoning mix. Simmer 2-3 hours, until beans are tender.
Herbed Rice Mix in a Jar
3 lb. Long Grain Rice
2 C. dried Celery Flakes
2/3 C. dried Minced Onion
½ C. dried Parsley Flakes
2 tsp. dried Chives
1 tsp. dried Tarragon
3-4 tsp. Salt
2 tsp. Pepper
Mix all ingredients well and store in a large glass jar with tight fighting lid. To prepare, bring 2 ½ C. water to a boil. Add one C. rice mix plus 2 tsp. Olive Oil. Reduce heat, cover, and cook for 20 minutes. Fluff with a fork and serve.
Breakfast Burrito Filling in a Jar
9 T. Scrambled Egg Mix (or OvaEasy Whole Egg Crystals)
1/4 C. Sour Cream powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 tsp. garlic powder
3/4 C. Freeze Dried Monterrey Jack cheese
2 T. dehydrated mixed bell peppers
2 T. dehydrated onions
2 T. dried cilantro (optional)
To prepare, add 1 ½ C. cold water to contents of jar and allow to rest 10 minutes to rehydrate. Heat pan, add egg mixture and gently scramble with folding technique, not stirring, for best resu. Place in warmed flour tortillas and roll up burrito style to enclose. If desired, you can line them up on a greased baking sheet, mist with olive oil and bake at 425 until tortillas are getting a little golden brown and crisp on the edges.
Mason Jar Fiesta Rice with Corn & Chicken
2 2/3 C. instant brown rice
1 T. chia seeds or ground flaxseed (optional)
1 1/3 C. freeze dried chopped chicken
2 C. freeze dried corn
1 C. freeze dried chopped tomatoes
1 tsp. dried minced jalapeno
3 T. dried onions
2 T. powdered chicken flavor base (or bouillon granules)
2 T. chili powder
1 tsp. cumin
1 tsp. dried oregano (Mexican preferred)
2 tsp. dried cilantro (or 1/8 tsp. dried)
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 tsp. salt (or more to taste)
6 C. water
Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.
Mason Jar Thai Peanut Noodles with Chicken & Vegetables
4 C. pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)
4 tsp. chia seeds or ground flaxseed (optional)
1 C. freeze dried chopped chicken
1 C. chopped roasted peanuts
1 C. freeze dried mixed vegetables
2 T. powdered chicken flavor base (or bouillon granules)
½ C. PB2 powdered peanut butter
2 T. dried cilantro
1 tsp. garlic powder
1 tsp. ground ginger
pinch of ground cayenne pepper (or more if you want it spicier)
1/2 tsp. ground black pepper
1 tsp. salt (or more to taste)
4 C. water
Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.
Mason Jar Couscous with Chicken & Vegetables
1 1/3 C. whole wheat couscous
4 tsp. chia seeds or ground flaxseed (optional)
1 1/3 C. freeze dried chopped chicken
2 C. freeze dried mixed vegetables
¼ C. dried onions
2 T. powdered chicken flavor base (or bouillon granules)
2 T. poultry herb blend (or dried thyme, sage, & parsley)
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 tsp. salt (or more to taste)
6 C. water
Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.
Mason Jar Farmhouse Soup
2 T. dried minced onion
2 T. dried parsley flakes
2 tsp. salt
1/2 tsp. lemon pepper
2 T. beef bouillon flakes
3 T. tomato powder
1/2 C. quick cook barley
1/2 C. dried split peas
1/2 C. rice, uncooked, do not use instant
1/2 C. dry lentils
1/2 C. alphabet pasta, uncooked
1 C. flavored spiral, macaroni, uncooked
½ C. dehydrated carrots
½ C. dehydrated celery
1 C. dehydrated tomatoes
¼ C. dehydrated cabbage
Layer ingredients in mason jar and vacuum seal or close with oxygen absorbers. To prepare, add 3 qt. water to a pot and add contents of jar. Bring to a boil then reduce heat and simmer until grains are tender.
Mason Jar Potato Soup Mix
1-3/4 C. instant mashed potatoes
1-1/2 C. dry milk
2 T. chicken bouillon granules
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric or curry
1-1/2 tsp. favorite seasoning salt
Measure all ingredients in a canning jar or vacuum seal bag.
To Use: place 1/2 C. mix in soup bowl and add 1 C. boiling water. Stir until smooth.
Split Pea Tortellini Soup Mix in a Jar
3 oz. dried cheese-filled tortellini (2/3 C.)
1/4 C. dried tomatoes
1/3 C. dried split green peas
1/2 C. dried chopped carrots
1 T. instant chicken bouillon granules
2 T. Tomato Powder
1 T. dried minced onion
1 1/2 tsp. dried basil
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. ground pepper
Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions.
Add 5 C. water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender. Optional: Add 1 C. chopped cooked ham or sausage or add imitation bacon bits to the pot.
Lemon-Dill Rice in a Jar
4 C. Long Grain Rice, Uncooked
5 tsp. Dried Grated Lemon Peel
4 tsp. Dill Weed Or Dill Seed
2 tsp. Salt
8 tsp. Instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1 1/2 C. of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 ½ C. of mix.
Dill-Lemon Rice: Combine 1 1/2 C. of mix, 2 C. cold water, and 1 T. butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
Mason Jar Creamy Tomato-Basil Tortellini
Heaping ½ C. Tomato Powder
1 tsp. Beef Bouillon
½ tsp. dried Oregano
1 tsp. Garlic Powder
¾ tsp. dried Basil
Pinch Crushed Red Pepper Flakes
¼ C. non-Instant Milk Powder
1 T. Cornstarch
1 tsp. Sugar
2 tsp. Salt
2 C. dry Tortellini
Mix tomato powder, bouillon, oregano, garlic, basil and red pepper in a small bowl, and place in bottom of 1 quart wide mouth canning jar. Mix milk, cornstarch, sugar and salt in the bowl and place on top of tomato mixture. Add tortellini to jar. To use mix contents of jar with 4 C. of water in a large skillet with a lid. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20-25 minutes, until pasta is soft. Stir occasionally, and add more water if needed.
Taco Soup Mix in a Jar
1 ½ T. Taco Seasoning
1 tsp. Beef Bouillon Granules
¼ C. Sour Cream Powder
¼ C. Cheese Powder
¼ C. Tomato Powder
¼ C. dried chopped Onions
¼ C. dried Green Chiles
¼ C. dried Bell Pepper
¼ C. freeze dried Tomato Dices
½ C. freeze dried Ground Beef Crumbles
½ C. Instant Black or Pinto Beans
½ C. freeze dried Corn
Add all ingredients to a Wide Mouth Quart size Canning Jar in the order listed above. Cap Jar until ready for use. When ready to cook, empty jar contents into a pan, add 1 Quart of water for soup or 2 C. water for dip. Simmer 15 min. or until beans are soft. Fill bowls & serve. Consider toppings like rehydrated freeze dried cheddar cheese, olives, chips, Thrive Sour Cream dollups, canned Jalapenos, dried Green Onions & etc.
Quick Beef & Noodle Dinner in a Jar
2/3 C. instant dry milk
2 tsp. onion powder
2 tsp. garlic powder
¾ tsp. pepper
¾ tsp. salt
1/8 tsp. dried basil
1/8 tsp. dried oregano
¾ tsp. paprika
Pinch cayenne pepper
3 tsp. brown gravy mix
1/8 tsp. celery seed
4 tsp. cornstarch
¼ C. dried, chopped mushrooms
3 C. egg noodles
Combine all ingredients to a quart mason jar. Seal with oxygen absorbers or with vacuum sealer. To use, add contents of jar to a pot with 7 C. water and bring to a boil. Reduce heat to simmer, stir in 2 cans beef chunks or roast beef. Cover and cook 15 minutes. Remove lid and gently simmer until sauce thickens a bit (It will thicken more once you take it off the heat).
LTS German Pancakes
1 C. Whole Wheat Flour
3 T. dried Whole Egg, sifted
2 T. Sugar
¼ tsp. Baking Powder
1 C. Reconstituted Dry Milk
2/3 C. Water
1 tsp. Vanilla
Oil
Whisk together dry ingredients; add liquid ingredients and beat 1 minute. Cook large pancakes. Spread with Jam, roll up, and eat with fingers. Lemon Syrup: Mix together bottled lemon juice and powdered sugar little by little until you reach desired consistency.
LTS Vanilla Syrup
6 T., water
1/4 C. brown sugar
1/4 C. granulated while sugar
1 tsp. vanilla extract
Bring all ingredients to a boil in a small saucepan over medium heat.
LTS Tootsie Rolls
1 C. Honey
1 tsp. Vanilla
½ C. Cocoa
1 C. Non-Instant Powdered Milk
Cook honey to 255< (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into rolls.
Peanut Butter Chews
1 C. powdered sugar
2 C. instant (cup non-instant) dry milk
1 C. peanut butter
1 C. corn syrup or honey
Mix powdered sugar and powdered milk thoroughly. Add peanut butter and syrup mixture. You may need to knead it with your hands. Press into a cake pan or roll into walnut size balls. Variations: Add nuts or Rice Krispies. Dip in chocolate.
Natural Fruit Juice Gelatin
4 Envelope Unflavored Gelatin
1 C. Cold Fruit Juice (from canned fruit)
3 C. Fruit Juice, heated to boiling
Sprinkle gelatin over cold juice in a bowl and let stand 1 minute to bloom. Add hot juice and stir until completely dissolved. Pour into a 9×13 inch pan and chill until firm. Cut into 1” squares.
Wheat Treats
Cooked Wheat Berries
Oil for Deep Frying
1 T. Water
1 C. Honey
Dry wheat berries well; rolling between a clean kitchen towel or paper towels to remove as much moisture as possible. In heavy kettle, or deep fat fryer heat vegetable oil to 360 degrees. Place a small amount of wheat berries into wire basket or strainer and deep fry into hot oil for 90 seconds. Drain on absorbent paper. Prepare glaze while heating oil. Boil 1 C. honey with 1 T. water until hard crack stage (300-310 degrees). If you drizzle it into a bowl of very cold water, it should form brittle threads that crack if you try and mold them. Drizzle honey glaze over fried wheat.
Easy Cake Mix stra
1 box Spice Cake Mix
1 15 oz. can Pumpkin Puree
1 11-12 oz. bag Chocolate Chips
Add cake mix to bowl. Add spoonfuls of the pumpkin puree, mixing in between until the texture resembles cookie dough. You may need as little as one C. of the puree. Fold in chocolate chips. Bake at 350 for 12 minutes.
“Apple Pie” Pudding
1 C. crushed Honey Graham Crackers
¼ C. Brown Sugar
1 tsp. Cinnamon
4 C. diced Dried Apples
¼ C. Cornstarch or Flour
½ C. Instant Milk
2 C. Water
Mix all ingredients together in a bowl. Heat water to near boiling. Stir in apple mixture, cover pan and remove from heat. Allow to sit 10 minutes to rehydrate.