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.
Foraged Huckleberry Donuts
1 C. Huckleberries, smaller sized is better
1⁄3 C. water
1 C. baking mix, such as bisquick (or homemade version)
3 T. white sugar
2 T. dry milk
2 T. dry egg powder
1⁄4 C. cooking oil
1 paper lunch bag
1⁄4 C. powdered sugar
In bowl, combine baking mix with water. Stir in granulated sugar, dry milk, and egg powder. If too dry, you can add a bit more water, but it should be a dough, not a batter. Gently mix in huckleberries. Place powdered sugar in paper bag. Heat half oil in a pot over medium heat. Add in spoonfuls of dough without touching and cook until browned on one side, flip, and brown the other side. While still hot, place in paper bag and toss to coat. Repeat, adding and heating more oil if necessary, until dough is used up.
Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.
1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper
Combine all ingredients the day before serving.
“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.
Chocolate Chip Chickpea Blondies
1 1/2 C. chickpeas or white beans (1 can, drained and rinsed) (250 g after draining)
3/4 tsp. baking powder
1/8 tsp. baking soda
level 1/4 tsp. salt
3/4 C. brown sugar or coconut sugar
2 tsp. vanilla extract
1/4 C. ground flax or quick oats (20 g)
1/4 C. peanut butter or allergy-friendly alternative
optional: 1/2 C. chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a good food processor (not a blender). Mix in chips, and scoop into a greased (or parchment-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.
Black Bean Brownies
1 15 oz. can (1 3/4 C.) black beans, well rinsed and drained
2 large flax eggs (Mix 2 heaping tsp. flaxseed meal + 5-6 tsp. water, rest 5 minutes)
3 tsp. coconut oil, melted (or sub other oil of choice)
3/4 C. cocoa powder
1/4 tsp. sea salt
1 tsp. pure vanilla extract
heaping 1/2 C. sugar, slightly ground or pulsed in a food processor or coffee grinder
1 1/2 tsp. baking powder
Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Preheat oven to 350 degrees F. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a tsp. or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Spiced Raisin Cake
1 C. Brown Sugar
1 C. cold water
1 ½ C. of raisins
1/3 C. shortening
1 tsp. Cinnamon
¼ tsp. Nutmeg
½ tsp. Cloves
½ tsp. Salt
Boil the above ingredients for 3 minutes then let cool. Once cooled, add the rest below:
1 tsp. Baking soda
2 C. Flour
½ tsp. Baking powder
Bake in a flat pan at 350 degrees for 35 minutes. Best eaten warm, right out of the oven.
Basic Cake
2 C. Whole Wheat or White Flour (or half and half)
1 T. Baking Powder
1 tsp. Salt
½ C. Oil
1 ½ C. Sugar
1 ½ tsp. Vanilla
1 C. Milk
2 Eggs
Combine all ingredients and mix well. Pour into greased and floured 9×13” baking pan. Bake at 350 for 30-40 minutes or until done.
Stewed Apples & Raisins
1 C. Dried Apples
4 C. Water
1 C. Raisins
Brown Sugar, to taste
Place apples in saucepan and cover with 4 C. water. Bring to a boil and turn off heat and allow to stand 5 minutes. Add raisins and return pan to a low heat and simmer until tender. Sweeten with brown sugar as desired.
LTS Easy Fruit Salad
1 15 oz. can Fruit Cocktail, undrained
1 11 oz. can Mandarin Oranges, drained
1 small can Pineapple Tidbits, drained
½ small package (4 serving) Instant Vanilla or Banana Pudding
Mix fruit together. Sprinkle with dry pudding mix and let sit for at least 30 minutes for pudding to set up a bit and thicken the fruit salad.
Apple Dessert
2 C. sliced Apples
1 tsp. Flour
1 tsp. Cinnamon
1 dash Salt
½ C. Flour
½ C. Rolled Oats
½ C. Brown Sugar
¼ C. Butter
Mix apples, flour, cinnamon and salt. Lace in a 9” baking dish. In separate bowl, mix remaining dry ingredients. Cut in butter and mix until crumbly. Sprinkle over apples. Bake at 350 for 30-40 minutes until apples are tender and top is lightly browned.
Powdered Milk Dream Whip
1 C. Milk
1 ½ T. Cold Water
2 tsp. Gelatin
¼ C. Sugar
1 tsp. Vanilla
Dissolve Gelatin in water. Combine with milk and sugar. Place in refrigerator and stir occasionally until gelled. Beat until it reaches the consistency of whipped cream. Add vanilla and beat again.
Basic Drop Cookies
1 ¼ C. Whole Wheat or White Flour
½ tsp. Baking Soda
½ tsp. Salt
¼ C. Oil
½ C. Sugar
¼ C. Brown Sugar
2 tsp. Water
1 Egg
1 tsp. Vanilla
Chocolate Chips or Nuts, Optional
Combine oil, water and sugars and mix until smooth. Add remaining ingredients and mix well. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 for 8-10 minutes.
Easy Coconut Ramen with Shiitakes
1 oz. Dried Shiitake Mushrooms
1 package Ramen Noodles, any flavor
1 Can Coconut Milk
Curry Powder or Curry Paste (to your taste)
8-24 hours before preparing, fill a bowl with water. Add dried mushrooms, tumble around to wet them. Soak shiitake mushrooms in water (gill side down, if whole caps) for at least 8 hours. A long soak will give them a deep flavor, and leave them more velvety, firm, and a texture closer to fresh mushrooms. If you forget to do this, you can do a quick soak in hot water for 20-30 minutes, but the flavor and texture will suffer. Remove mushrooms from liquid, check to make sure there are no particles of sand or dirt trapped in the gills, and gently squeeze out extra liquid; reserve ½ C. soaking liquid. Slice your mushrooms if they were whole, and set aside. In saucepan, stir together ½ can of coconut milk, ½ C. mushroom soaking liquid and enough water to cover noodles by about ½ inch, when the ramen noodles are added to the pan. Add the noodles, bring up to medium high and cook until noodles are about done. There should be very little liquid left in the pan, 2-3 tsp. is about what you need. (If your saucepan is greatly different in diameter than mine, you might find you need more or less water above the level of the noodle. The noodles should absorb about 2 C. liquid as they cook). Press noodles to one side of the pan, tilted so the cooking liquid is isolated. Add remaining coconut milk, curry powder or paste and the ramen seasoning packet to the cooking liquid, and stir that together. Add shiitakes to the liquid, stirring to coat them, then return your pan to level, tossing the noodles with your mushroom and coconut sauce. Toss gently with tongs over medium-low heat until the mushrooms are warmed through and the sauce is evenly distributed.
Asian Peanut Noodles
1 lb. Thin Spaghetti
6 C. Chicken Stock (or 6 C. Water and a few Chicken Bouillon Cubes, crushed)
3 tsp. Soy Sauce
3 tsp. Peanut Butter
Sriracha, to taste (2-6 tsp.)
Optional: Crushed Peanuts, Sliced Scallions for Garnish
Optional: Cooked Chicken
Heat the stock (or water + bouillon) to boiling and add the noodles. Cook for 5-7 minutes. Drain off most of the water (keep maybe a tenth of it). Add soy sauce, peanut butter and chili sauce. Mix well. If available, toss gently with chicken. Garnish with peanuts and/or scallions if you’ve got them. Top with additional sriracha if you want more heat.
Pantry Friendly Tuna Pasta Salad
1 C. Uncooked Macaroni or Other Pasta Shape
1 tsp. Salt
4 C. Water
1 C. Rehydrated Vegetables (whatever you have on hand, or your favorites)
1/3 C. Mayo or Salad Dressing
1 can Tuna
Bring water and salt to a boil. Add pasta and cook until tender. Drain. Rinse in cold water and drain again. Stir in vegetables. Add mayo or dressing (more or less, to your preference). Gently fold in canned tuna or other cold meat.
Santa Fe Chicken Pilaf
1 (3.8-oz.) package rice pilaf mix
2 C. water
1 chicken bouillon cube
1 (14.5-oz.) can Mexican diced stewed tomatoes
I (13-oz.) can chicken meat, drained or 1 pint home-canned chicken breast
1 (15-oz.) can corn, drained
1 (15-oz.) can black beans, drained and rinsed.
In a medium saucepan, prepare rice pilaf according to directions on package, using water and bouillon. When rice pilaf is finished cooking, add remaining ingredients. Simmer until thoroughly heated. (If available, avocado and fresh cilantro make a nice addition; add just before serving.)
Sun-Dried Tomato Pasta
5 C. water
8 oz. penne pasta
1 (14.5-oz.) can Italian diced tomatoes
1 (12-oz.) can evaporated milk
1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast
1 chicken bouillon cube
1 ½ T. dried basil
½ tsp. garlic powder
In a large pot, bring 5 C. water to boil. Add pasta to boiling water and stir gently. Return to boil and cook 6 to7 minutes or according to desired pasta tenderness. Remove from heat and drain. In a medium saucepan, combine remaining ingredients. Cook over medium heat for 10 minutes. To serve, gently toss sun dried tomato sauce and pasta until pasta is thoroughly coated.
Black Bean Burger
¼ C. Dried Onion, rehydrated
2 tsp. Oil
1 can Black Beans, well drained
2 slices Bread, crumbled (can whiz in a blender or food processor to make smaller crumbs if available)
1 tsp. Garlic Powder
1 tsp. Onion Powder
½ tsp. Seasoned Salt
Pepper to Taste
½ C. Flour
Oil, for frying
Sauté onions in a little oil just until they get a little bit of color on them, just a few minutes. While they cook, mash beans in a large bowl. Add onions to beans, and then bread and seasonings. Mix well. Add flour, a T. at a time until your mixture comes together like a thick dough, able to be molded into patty shapes, about ½ inch thick, without being too sticky. If desired, coat outside with flour. Shallow fry in a small amount of oil until firmed up and heated through, flipping once. Serve like a burger on a bun, or stand alone, with a light sauce (a garlic mayo, or a sauce made with sour cream powder, water, and some ground ginger, a salsa, or an herby vinaigrette).
You can also add cooked and mashed root vegetables, like sweet potato or carrot, if available, before adding your flour. If you like it spicy, try mincing a chipotle in adobo and adding that to the patty. Fresh herbs also make a nice addition, if you have some in the garden.
Salsa
3 C. freeze dried diced tomatoes
1⁄2 C. freeze dried green chili peppers
1⁄2 C. freeze dried sweet corn
1⁄4 C. freeze dried chopped onions
1⁄4 C. freeze dried red bell peppers
1⁄2 tsp. cumin
2 1⁄4 C. warm water
1 T. hot sauce (more if you like hot salsa)
1 1⁄4 T. lime juice
1⁄4 tsp. salt
1⁄4 C. dried cilantro (optional)
Mix all ingredients together and stir well for 30 seconds. Refrigerator for 2-3 hours before serving.
Thin Wheat Crackers
3 ¼ C. Whole Wheat Flour (can replace half with white flour)
1/3 C. Oil
¾ tsp. Salt, Onion Salt, or other Seasoned Salt
1 C. Water
Add flour to medium bowl. In blender mix oil, salt and water. Add this to flour. Knead as little as possible to make a smooth dough. Roll as thin as you can on ungreased cookie sheet, no more than 1/8” thick. Score with knife to size of crackers desired, but do not cut through. Prick each cracker with a fork a few times. Sprinkle lightly with additional salt if desired. Bake at 350 degrees until crisp and light brown, 30-35 minutes. Break crackers apart along knife marks.
Tapenade with Crackers
2 T. EVOO
2 cloves Garlic, chopped
1 C. pitted Oil-Cured Black Olives, chopped
2 T. Capers, drained
1 tsp. dried Parsley
½ tsp. Salt
Crackers
Heat 1 T. oil in small skillet over medium heat. Add garlic. Cover and cook until soft and fragrant, about a minute. Finely mince the sautéed garlic, olives, capers, parsley and salt by hand, with a hand chopper, or blend with mortar and pestle. Transfer to bowl and stir in remaining oil and serve with crackers.
Tuna Crisps
1 box rye crisps
2 cans tuna (use only as many cans as you will need for a meal, to avoid having leftover tuna)
1 small jar pimiento olives, chopped
6 mayonnaise packets
In large bowl, combine tuna and mayonnaise. Add chopped olives. Spread tuna mixture on crisp bread.
Onion Soup
1 ½ C. dried, thinly sliced Onions
½ C. Butter
2 T. Beef Bouillon Granules
4 C. Hot Water
1 tsp. Worcestershire Sauce
½ tsp. Salt
Grated Parmesan or Slice of Mozzarella
Sauté dried onions in butter in an oven safe pan. Add bouillon, water, Worcestershire and salt. Place in 350 oven for 20 minutes. Remove from oven, sprinkle with parmesan or top with sliced mozzarella and place under broiler until cheese is browned.
Pasta Salad with Artichokes, Garbanzos and Sun-Dried Tomatoes
12 oz. Rotini or other pasta shape
15.5 oz. can Garbanzo Beans, drained
¼ C. plus 1 tsp. EVOO
2 tsp. Lemon Juice
1 tsp. dried Tarragon
Salt & Pepper
6 oz. Can Marinated Artichoke Hearts, drained
3-4 Sun Dried Tomatoes, rehydrated and cut into thin strips
Cook pasta according to package directions until al dente, about 8-10 minutes. If you plan to salvage the extra water to water plants, do not salt the pasta water. Drain beans into a colander, leaving beans, drain pasta into same colander to allow pasta water to rinse beans. Transfer pasta and chickpeas to a large bowl, toss with 1 tsp. oil; set aside. In small bowl combine lemon juice, tarragon, and salt and pepper to taste. Whisk in olive oil until blended and pour over pasta. Add artichokes and tomatoes and toss to combine.
Pasta Salad
8 oz. bite-sized pasta of choice
1 (15.5-oz.) can cannellini beans or chickpeas, drained
1 (6-oz.) jar marinated artichoke hearts, drained
1 6-oz.) jar roasted red bell peppers
1/2 C. thawed frozen baby peas, or rehydrated freeze dried peas
1/3 C. kalamata olives, pitted and halved
3 sun-dried tomatoes (oil-packed or reconstituted dried), cut into thin strips
2 tsp. capers, drained
3 T. olive oil
2 T. lemon juice
1 tsp. agave nectar
1 or 2 garlic cloves, pressed
1 tsp. dried basil
1/2 tsp. dried oregano
Salt and ground black pepper
Optional additions: halved cherry or grape tomatoes, minced red onion, chopped scallions, chopped celery, grated carrot, leftover cooked or steamed veggies such as broccoli or green beans, chopped fresh parsley or basil
Cook the pasta in a pot of boiling salted water until they are al dente. Drain and run under cold water, then drain again and transfer to a large bowl. Add the beans, artichokes, bell peppers, peas, olives, sun-dried tomatoes, and capers. Toss gently to combine. Set aside. In a small bowl, combine the olive oil, lemon juice, agave, garlic, basil, oregano, and salt and pepper to taste. Stir well to break up and distribute the garlic. Pour the dressing over the pasta salad. Add any optional add-ins and toss to combine. Taste and adjust the seasonings, if needed
Chicken Salad Wrap
3 oz. Chicken Pouch
Tortillas (your favorite brand, style, or color)
1 packet of your favorite salad dressing
1/4 C. your favorite nut, chopped
Open your pouch of chicken and pour in the nuts and whatever dressing you brought.
Get your tortillas ready while you give the flavors a chance to develop.
Scoop out the contents of the pouch onto tortillas and roll or fold as desired.
Cup o’ Creamy Tomato Soup
For each serving:
1⁄2 C. Sundried tomatoes, diced
2 T. Powdered milk
1 T. Tomato powder
1 T. Dried onion, diced
1 tsp. Butter powder
1⁄2 tsp. Sugar
1⁄2 tsp. Italian herb blend
1⁄4 tsp. Garlic powder
1⁄4 tsp. Black pepper
1 C. Water
Whisk all ingredients except water together (If your onion pieces are large, and you have access to a blender, you can pulverize everything in the blender to combine). To serve, add 1 C. water to a small pot. Add powder, stir to combine, and bring up to a boil, stirring often. Once it reaches a boil, turn off heat, cover tightly and let sit 5 minutes. Add salt to taste. You can multiply the ingredients by any number of servings for family portions, or re-package in Ziploc bags, tuck into a mason jar, and vacuum seal to increase shelf life. You could also mylar package in individual servings for easy portable soup.
Tuna Spread
1 can Tuna
½ C. cooked Whole Wheat Berries
1 tsp. shredded Onion, optional
1/3 C. diced Celery, optional
½ C. Mayonnaise
Combine all ingredients and use as a sandwich spread or serve with crackers.
Easy Lunch Pasta
1 tsp. Olive Oil
2 tsp. Onion Soup Mix (see basics)
2 C. Cooked Pasta
Add oil to pan over medium high heat. Stir in onion soup mix and sauté a minute or two. Toss in cooked pasta, toss and heat through before serving.
Hearts of Palm Salad with Limas, Black Olives, and Roasted Red Pepper Strips
One 14-oz. can hearts of palm, cut into ¼ Inch rounds
One 15-oz. can lima beans, drained (and rinsed, if possible)
One 8-oz. jar roasted red bell peppers, drained and cut Into strips
1/4 C. kalamata olives, pitted and sliced
3 T. extra virgin olive oil
2 T. (fresh) lemon juice
1 tsp. dried minced chives
1/2 tsp. dry mustard
1/2 tsp. dried basil
1/8 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
In a large bowl combine the hearts of palm, lima beans, red peppers, and olives. Add the oil, lemon juice, chives, mustard, basil, oregano, salt, and pepper. Toss gently to combine. Cover and set aside at room temperature for about 10 minutes to allow flavors to blend before serving.
Aloha Chicken Salad
1 (8 oz.) can crushed pineapple in pineapple juice
2 (12 oz.) cans fully cooked chunk chicken breasts, drained and flaked
10-15 mayonnaise packets
4 dozen crackers
1/2 C. chopped nuts (optional)
Pepper (to taste; optional)
Drain the pineapple, reserving the juice to drink. Combine the chicken, pineapple, mayonnaise and black pepper. Mix well. Top each cracker with a tsp.ful of chicken salad. Garnish with chopped nuts if desired.
Green Chile Dip
8 oz. Cream Cheese, softened
1 C. Sour Cream Powder
½ C. Water
¾ C. rehydrated dried Green Chiles (or a can green chiles, drained)
2 T. dried Green Onion
½ tsp. Cumin
¼ tsp. Salt
Pepper to taste
Cream together cream cheese, sour cream powder and water. Add remaining ingredients, making sure to scrape the sides of the bowl. Chill and allow to rehydrate or bake 20 minutes in stoneware at 350. Serve with tortilla chips and/or crudités.
Brown Sugar Sour Cream Dip
1 C. Sour Cream Powder
¼ C. plus 2 T. Hot Water
2 T. Brown Sugar, plus a little extra for top
½ tsp. Vanilla Extract
1 T. Lemon Juice
Fresh Fruit such as Sliced Apples or Strawberries
Mix sour cream, water, brown sugar, lemon juice and vanilla extract together. Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight). Garnish with a sprinkling of brown sugar. Serve with fresh fruit such as apples or strawberries.
Banana Chocolate Walnut Granola Bars
3 T. Coconut oil, plus more for greasing the pan
2/3 C. Honey
1/4 C. Brown sugar
1/2 tsp. Salt
2 tsp. Vanilla extract
2 C. Rolled oats
1 C. Crispy rice cereal
1 C. Walnuts
1 C. Banana chips
1 C. Chocolate chips
Preheat the oven to 300 degrees F. Grease a 9 by 13 inch baking pan with coconut oil. In a mixing bowl, combine the oats, crispy rice cereal, walnuts, and banana chips. Place the coconut oil, honey, brown sugar, salt and vanilla in a small pot and bring to a boil over medium heat. Boil for about a minute and then pour over the oatmeal mixture. Stir well, add the chocolate chips, and stir again. Pour the mixture into the prepared baking pan. With wet fingers, press the mixture into the pan so that the top is even. Bake for 30 minutes. The bars should be golden brown. Let cool completely and cut into bars. Let cool for about 15 minutes, and then turn out onto a cutting board. Slice, enjoy a warm piece with butter, and cover the rest with foil or in a food storage container for your trip.
Tangy Glazed Carrots
1 15 oz. can Sliced Carrots
2 tsp. Raisins, optional
2 tsp. Brown Sugar
1 tsp. Canned Butter
½ tsp. Salt, optional
2 tsp. Balsamic Vinegar
Open can of carrots. If using raisins, drop them into the carrots (still in the can) to soften a bit while you make the glaze. Melt butter in small pan over medium low and add the brown sugar. Stir often, until sugar dissolves into the butter. Add salt and vinegar; heat and stir until strong vinegar scent has cooked off and glaze is bubbly and a bit thickened. Drain carrots (and raisins, if using), and gently add to the glaze, swirling the pan to coat the carrots without breaking them. Heat just until carrots are warmed through in the glaze and serve.
Pantry Friendly Western Beans
1 tsp. Oil
½ C. Shelf Stable Chopped Bacon
½ C. dried chopped Onion
1/3 C. Lentils
1 1/3 C. Water
1 can Whole Tomatoes with liquid, chopped
1 can Pinto Beans, drained
1 can Kidney Beans, drained
2 tsp. Ketchup
¾ tsp. Chile Powder
¼ tsp. Crushed Red Pepper Flakes
1 tsp. Garlic Powder
½ tsp. Cumin
1 Bay Leaf
Heat oil in heavy 3 quart saucepan. Add bacon and onion. Cook and stir 1-2 minutes. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring once or twice. Remove bay leaf before serving.
Easy Baked Beans
3 C. Cooked Beans (either soak overnight and cook dried beans, or you can use canned, rinsed)
1 Onion, chopped OR ½ C. Dried Onion
½ C. Ketchup or Tomato Sauce, thinned with ½ C. Water
3 tsp. Molasses
Optional: Chopped Ham, Spam, rehydrated pork product, etc.
Combine all ingredients in a Dutch oven or baking dish with lid. Bake about an hour at 350. Or set Dutch Oven near fire and add coal briquettes to reach 350. (2x as much heat on top as bottom. Start with 2x the size of Dutch oven in inches in briquettes (i.e. 12” Dutch Oven = 24 Briquettes, 16 on top, 8 underneath)).
Hawaiian Baked Beans
2 1 lb. can Baked Beans (choose a mild baked bean or try pork and beans)
1 8 oz. can Pineapple Chunks, drained
2 T. Brown Sugar
1 ½ tsp. Mustard
Dash cloves
Preheat oven to 375. Combine ingredients in casserole dish and bake uncovered for 50 minutes, stirring occasionally, until bean dish is hot and bubbly.
Pantry Friendly Green Bean Casserole
1 Can Cream of Mushroom Soup
¼ – ½ C. Reconstituted Milk
1 tsp. Soy Sauce, optional
1 dash Black Pepper
2 can Green Beans, drained
1 1/3 C. French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 C. onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown. This is the ONLY recipe I ever used canned cream of anything soup in preparing. You can replace the soup with the Cream of Anything mix, but my palette expects it to taste just like this.