Chipped Beef on Toast
1 (2 oz.) package dried beef
1⁄4 C. butter
1⁄4 C. flour
2 C. milk (fresh or rehydrated from powdered)
1⁄8 tsp. ground pepper
Toasted Bread, Flat bread, Fry Bread, Rice, etc.
Cut beef into ribbons or pieces. Melt butter in pan on medium heat. Mix in flour and pepper with a whisk or fork. SLOWLY add milk, mixing constantly. Bring to simmer and add beef. Simmer for five minutes.
Serve over toast.
White Bean & Vienna Sausage Soup
2 C. white beans (rinsed)
2 ½ quarts water (10 C.)
1 quart tomatoes
¼ C. dried carrots
¼ C. dried
½ C. dried celery chopped
2 Can Vienna Sausages, sliced into disks
Soak beans in water overnight. Drain and rinse. Add soaked beans to 10 C. water in large pot. Add tomatoes. Cook 2 hours. Add remaining ingredients and cook until beans are soft.
Vienna Sausage Rice Skillet
1 C. long-grain white rice, uncooked
1 can (15 oz.) Corn, drained
1 can (15 oz.) Black Beans, drained, rinsed
1/2 C. freeze-dried or dehydrated onion
1 T. finely chopped chipotle pepper in adobo sauce (if you have no immediate use for the remainder, you could use ½ T. of Chipotle Powder, or a combination of smoked paprika and chile powder to taste)
1 tsp. garlic salt
1 tsp. dried Cilantro (if you happen to have fresh from a garden, double and add at the end with the sausages)
2 ¼ C. water
2 cans (4.6 oz.) Vienna Sausages
Combine rice, corn, beans, onion, chipotle pepper, garlic salt, cilantro and water in large skillet; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender. Meanwhile, drain sausages and cut into bite-size pieces. When rice is done, reduce heat to low. Stir in sausages and heat 5 minutes until hot.
Quick Beef Stroganoff Skillet
4 C. Water
4 tsp. Beef Bouillon
1/4 tsp. Pepper
1 1/2 C. Freeze Dried Ground Beef Crumbles
1/3 C. dried chopped Onions
1 C. dried Mushroom Pieces
3 C. Egg Noodle Pasta
1 T. Mushroom Powder, optional
1 1/2 C. Sour Cream Powder prepared
1.In a fry pan on high heat, bring to a boil 4 C. of water with the 4 tsp. of beef bouillon and pepper. Add dry ingredients (ground beef, onions, mushrooms, egg noodles, and mushroom powder, if using) to boiling water. Cover. Simmer on low for about 10 minutes (until pasta is done), stirring occasionally. While simmering, prepare the sour cream per directions. Stir in prepared sour cream to mixture and cook until nice and creamy.
Hippie Tacos
1 lb. ground Beef
2 C. cooked Whole Wheat Berries
2 pkg. Taco Seasoning (packaged or homemade)
15 10” tortillas (homemade from ingredients, or use shelf stable taco shells / tortillas)
Taco Toppings (lettuce, spinach, cheese, tomato, avocado, onion, cilantro, etc.)
Brown ground beef and drain fat. Stir in the cooked wheat berries, sprinkle with taco seasoning and add 1 ½ C. water to pan. Bring to a boil, then reduce heat and simmer a few minutes for water to cook off and seasonings to thicken. Spoon into tortillas and top with your favorite taco toppers.
Chinese Pepper Beef
1 15 oz. can Bean Sprouts
1 T. Cornstarch
1 14/ cup Rice
1 14 oz. can Beef Broth
1 5 oz. can Water Chestnuts
1 10-15 oz. can Beef
1 15 oz. can diced Tomatoes
2/3 C. dried Bell Pepper
1 tsp. Garlic Powder
3 T. Soy Sauce
1 tsp. Sugar
2 T. Onion Flakes
¼ C. Silvered Almonds, for garnish, Optional
Stir cornstarch into liquid drained from bean sprouts in a small bowl and set aside. Cook rice in broth in separate pot. Meanwhile, add bean sprouts, water chestnuts, beef, tomatoes, bell pepper, garlic powder, soy sauce, sugar and onion flakes to a pot and simmer for 10 minutes. Stir in cornstarch mixture and simmer another 10 minutes, until sauce thickens. Serve over rice and top with almonds, if desired.
Cuban Dinner
1 ¼ C. Rice
1 14 oz. can Beef Broth
1 10-15 oz. can beef or 1 ½ C. freeze dried Beef Crumbles, rehydrated
2 15 oz. can diced Tomatoes
1 4 oz. can diced Green Chiles, undrained
1 6 oz. can Tomato Paste (or 6 T. Tomato Powder mixed with ½ C. Water)
1 6 oz. can Cranberry or Apple Juice
½ C. dried Onion
¼ C. Raisins
2 T. Garlic Flakes
2 tsp. Oregano
Salt & Pepper to taste
¼ C. sliced Green Olives with Pimiento
Cook rice in broth. In separate pot, combine all other ingredients except olives. Heat through. Serve over rice, garnished with green olives.
Barley Beef Soup
7 C. Water
3 Beef Bouillon Cubes, Crumbled
1 C. Freeze-Dried Beef Crumbles (sub up to a lb. of fresh ground beef or game meat, browned first; if using fresh, reduce water by 2 C.)
1 ½ C. Dehydrated Vegetables (Recommend: Onion, Carrots, Celery, Bell Peppers)
2 cloves Garlic, chopped, or 1 tsp. Garlic Powder or 2 tsp. dehydrated Garlic Bits
½ C. Barley
Salt & Pepper to Taste (I don’t need extra salt for my taste)
Optional Additional Seasonings, if desired (try oregano, basil and crushed fennel seeds or herbs de Provence or caraway, marjoram and parsley)
Optional: 1 tsp. Mushroom Powder (adds great depth of flavor and umami, if you have it on hand)
1 large Can Crushed or Diced Tomatoes, with their Juice
In medium saucepan, bring the water and bouillon cubes to a boil. Add ground beef crumbles and dehydrated vegetables, barley, garlic and any desired seasonings. Cook for about 20 minutes. Check ground beef crumbles and vegetables. If both nearly rehydrated and tender, add the tomatoes, cover, reduce heat and simmer another 10 minutes or so.
LTS Chili Mac Skillet
2 C. freeze dried Ground Beef Crumbles
1 15 oz. can Corn, undrained
1 15 oz. can diced Tomatoes, undrained
1 4 oz. can chopped Mild Green Chiles, optional
¼ C. Tomato Powder
1 can (15 oz.) red kidney beans, rinsed and drained
¾ C. water
2 tsp. chili powder
¾ C. dry elbow macaroni
Add all ingredients except noodles to deep frying pan. Heat to boiling, then reduce heat to a heavy simmer. Stir in noodles, and cook until noodles are soft.
Mexican Goulash
1 10-15 oz. can Beef
2 15 oz. can diced Tomatoes
1 6 oz. can Tomato Paste
1 2.5 oz. can sliced Black Olives
1 11 oz. can Mexican Style Corn
1 15 oz. can Green Beans
1 4 oz. can diced Green Chiles
1 C. dried Onion
½ C. dried Bell Pepper
1 T. Taco Seasoning
Salt & Pepper, to taste
Dash Hot Pepper Sauce, optional
1 15 oz. jar Mexican Queso Cheese Dip
Do not drain cans. Combine all ingredients except queso in a large pot. Simmer until vegetables are hot. Serve with a dollop of cheese on each serving.
Taco Rice Soup
1 10-15 oz. can Beef
1 15 oz. can Hominy
1 15 oz. can Kidney Beans
1 15 oz. can Corn
1 15 oz. can Mexican-Style Tomatoes
2 14 oz. can Beef Broth
1 4 oz. can diced Green Chiles
2 T. Tomato Powder
¼ C. dried Onion
2 T. Taco Seasoning, packaged or homemade
2 T. Ranch Dressing Mix, packaged or homemade
½ C. Rice
Do not drain cans. Combine all ingredients except rice, and stir well. Stir in rice. Simmer until rice is done. You can add an additional can of beef broth or a C. of water if you like a brothier soup.
Split Pea Soup with Sausage
1 lb. Green Split Beas
3 1/2 Quarts Water
2 tsp. Salt
½ tsp. Pepper
¼ tsp. Marjoram
2 C. Freeze Dried Sausage Crumbles
1 C. dried diced Celery
1 C. dried Diced Onion
1 C. dried diced or sliced Carrots
Worcestershire Sauce, Optional
Wash and drain split peas. In large saucepan combine water and seasonings and bring to a boil. Add peas gradually so that it continues to boil. Reduce heat and simmer until peas are nearly done. Add sausage crumbles and dehydrated vegetables to pot. Cook an additional 20 minutes, or until sausage is rehydrated and vegetables are tender. If desired, season with salt, pepper, and / or Worcestershire sauce. You can also mash some of the split peas and add evaporated milk or reconstituted dry milk to the soup to make a Creamy Split Pea Soup.
Sausage Macaroni Stew
2 C. Freeze Dried Sausage Crumbles
1 C. Water
1 15 oz. can diced Tomatoes
2 6 oz. cans sliced Mushrooms
1 15 oz. can Carrots
1 15 oz. can Green Beans
1 14 oz. can Vegetable or Beef Broth
¼ C. Dried Onion
2 tsp. Italian Seasoning
Salt & Pepper
1 C. Macaroni Noodles
Do not drain any cans; use all juices. Add sausage and water to large pot and heat to medium, cook for 2-3 minutes. Add tomatoes, mushrooms, broth, onion, Italian seasoning, liquid from carrots and green beans (but not the vegetables yet) and salt and pepper to taste. Bring to a boil; add macaroni and simmer, covered, until macaroni is almost done. Add carrots and green beans, heat through and serve.
BBQ Beef Stew
1 10-15 oz. can Beef
1 15 oz. can Potatoes, drained
1 15 oz. can Carrots, drained
1 16 oz. jar Whole Pearl Onions, drained
1 16 oz. bottle BBQ Sauce
2 T. dried Celery
Salt & Pepper
Optional: Cayenne or dried hot chiles
Combine all ingredients in a large pot and heat through. (100-Day Pantry)
Beef Hash
2 C. dried Potato Dices
1 C. Dried Minced Onion
¼ C. Powdered Milk
1 ½ tsp. Salt
¼ tsp. Pepper
5 C. Water
¼ C. Oil
1 can Corned Beef or Beef Chunks
Combine potatoes, onions, milk, flour, salt and pepper and water in large saucepan. Boil for 10 minutes or until liquid is mostly absorbed. Heat oil in skillet. Add potato mixture and beef. Cook over low heat, until potatoes are tender and brown. About 20 minutes
Sweet Roast with Tortillas
1 1/3 C. water
2 C. Masa Harina De Maiz mix
2 (12-oz.) cans roast beef or I quart home-canned roast beef
1 C. salsa
1 C. brown sugar
In a medium bowl, combine water and tortilla mix. Knead dough about 5 minutes. Shape tortilla dough into 1 ½ inch balls. Press balls of tortilla dough between wax paper using a rolling pin or a tortilla press. Remove wax paper and cook each side of the tortilla 30 to 45 seconds on a hot griddle. Tortillas should be soft and pliable. Stack tortillas and cover with a slightly damp cloth to keep warm and soft.
In a large saucepan over medium heat, combine roast beef, brown sugar, and salsa. To serve, place 3 to 4 spoonfuls of meat mixture in a warm tortilla. If available, garnish with avocado, diced tomato, cilantro, olives and / or a dollop of Sour Cream.
Beef & Bean Bake
1 can Beef
3 T. Bacon Crumbles
1 can Lima Beans
1 can Pork & Beans
1 can Kidney Beans
1 C. BBQ Sauce
Do not drain cans. Combine everything in Dutch oven and cook over low heat until heated through. The longer it can cook, the more the flavors will meld. A slowcooker, when available, is a good option for this bake. (100-Day Pantry)
LTS Beef & Barley Soup
1 10-15 oz. can Beef
1 15 oz. can Carrots
1 6 oz. can Mushrooms
3 14 oz. can Beef Broth
½ C. dried Onion
¼ C. dried Bell Pepper
½ tsp. Thyme
½ tsp. Basil
½ tsp. Garlic Powder
Salt & Pepper
Bay Leaf
¾ C. Barley
Do not drain cans. Mix all ingredients together in pot and cook until barley is tender; about an hour simmering on the stovetop. Remove bay leaf before serving.
LTS Vegetable Beef Soup
1 10-15 oz. can Beef, undrained
2 15 oz. can Mixed Vegetables, undrained
2 14 oz. can Beef Broth
2 12 oz. can V-8 Juice
1 T. Tomato Powder
½ C. Small Soup Pasta
½ C. dried Onion
½ tsp. Celery Salt
½ tsp. Sugar
Salt & Pepper
Combine all ingredients and simmer over medium low until noodles are done, stirring frequently.
Italian Wedding Soup
8 C. Water
3 T. Chicken Bouillon Granules
2 C. small soup Pasta shape (Acini di Pepe, stars, shells, Anelli, Ditalini, etc.)
2 T. dried Onions
2 C. freeze dried Sausage Crumbles
½ C. diced dried Bell Peppers
2 C. freeze dried Spinach
¼ C. jarred Pesto
Add water and bouillon to a large pot, and heat to boiling. Add pasta and cook a few minutes (depends on the pasta shape, you want it cooked about halfway through). Add onion, sausage and peppers. Stir and cook another minute or two. Turn heat off and add spinach and pesto; stir and cover. Allow to sit a few minutes. Stir and serve.
Beefy Mushroom Noodle Soup
1 10-15 oz. can Beef
1 14 oz. can Beef Broth
1 5 oz. can sliced Mushrooms (or mushroom pieces)
3 oz. Noodles
¼ C. dried Onion
½ tsp. Garlic Flakes
1 tsp. dried Parsley
Salt & Pepper to taste
Do not drain cans. Combine all ingredients and simmer until noodles are done, stirring frequently
Goulash
1 ½ C. Macaroni Noodles
1 14 oz. can Beef Broth
1 10-15 oz. can Beef
2 15 oz. can diced Tomatoes
¼ C. dried Onion
1 T. Garlic Flakes
1 T. Worcestershire Sauce
2 tsp. Mushroom Powder, optional
Salt & Pepper to taste
In large pot, simmer macaroni in broth until softened. Add remaining ingredients to pot and heat through.
Creamy Beef Soup
1 15 oz. can diced Potatoes
1 15 oz. can Mixed Vegetables
2 ½ C. Water
½ C. Sour Cream Powder
2/3 C. Cream of Anything Soup Mix
1 10-15 oz. can Beef
1 12 oz. can V-8 Juice
3/4 C. dried chopped Onion
¼ C. dried Celery
Salt & Pepper
Combine juice from potatoes and vegetables in pan with 2 ½ C. water. Whisk in Sour Cream Powder, stirring until dissolved. Whisk in Cream of Anything Soup Mix, stirring until dissolved. Add remaining ingredients to pot and heat through.
Asian Spam Spaghetti
1 (8 oz.) package uncooked spaghetti
1 T. vegetable oil
1 (12 oz.) container fully cooked luncheon meat (e.g. Spam), cubed
2 T. dehydrated green onion, rehydrated
1 clove garlic, chopped
1 T. soy sauce
1/2 C. water
1/2 T. sesame oil
1 tsp. freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and sauté until light brown. Stir in cooked spaghetti, then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.
One-Pot Ziti
3 oz. Dried Ziti or Penne Pasta
1 C. Freeze Dried Sausage Crumbles
2/3 C. Tomato Powder
3 T. Freeze Dried / Dehydrated Chopped Spinach
2 T. Cheese Blend Powder
2 T. dried diced Carrot
5 C. Water
1 tsp. Dried Oregano
1 tsp. Dried Basil
1/4 tsp. Dried Marjoram
1 dash Ground Cinnamon
1 dash Dried Thyme
Combine Pasta, Sausage Crumbles, Tomato Powder, Chopped Spinach, Cheese Blend, and Carrot Dices in a bowl. Combine Water, Oregano, Basil, Dried Marjoram, Ground Cinnamon, and Dried Thyme in a 3-quart saucepan. Bring water, herbs, and spice to a rolling boil. Pour in bowl of dried ingredients. Return to a boil, reduce heat and simmer for 20 minutes, covered, stirring every 5 minutes.
LTS Impossible Cheeseburger Pie
2 C. Freeze Dried Beef Crumbles
1 C. Freeze Dried Shredded Cheddar Cheese
3 C. dried chopped Onions
1 2/3 C. Water
1 T. Worcestershire Sauce
¾ C. Bisquick
1 C. Reconstituted Milk
½ C. Water
4 T. Whole Egg Powder
1 T. Yellow Mustard, optional
Combine beef, cheese, onion, water and Worcestershire sauce in the pie plate. Allow to rest until most of the liquid is absorbed. Grease a 9” pie plate and heat oven to 400. In separate bowl combine bisquick, milk, water, egg powder, and mustard, if using. Whisk or stir vigorously with a fork until well blended. Pour batter over beef and cheese mixture. Bake at 400 for about 25 minutes, or until knife inserted in center comes out clean.
Green Beans & Beef
1 ¼ C. Brown Rice
14 oz. Beef Broth
1 can Beef
2 cans Green Beans, drained
15 oz. Jar Queso
Cook rice in broth in pot. Add beef and beans and simmer. Stir in cheese (a bit at time so its not too spicy) and heat through.
Hurricane Comfort Pot
2 cans Beef’
1 24-30 oz. Jar Spaghetti Sauce
1 can Corn
2 14 oz. cans Beef Broth
8 oz. Macaroni
½ C. dried Onion
2 tsp. Chile Powder
2 tsp. Garlic Powder
2 T. Brown Sugar
Salt & Pepper
8 oz. Processed Cheese, cubed
Combine everything except cheese in pot. Simmer until pasta is done, stirring occasionally. Add cheese, stirring gently until it me.
German Dinner
14 oz. can Vegetable Broth
1 ½ C. dried Potato Pearls or Flakes
1 can Beef
32 oz. Sauerkraut
2 12 oz. can V-8 Juice
½ C. dried Bell Pepper
¼ C. dried Celery
½ C. dried Spinach, optional
Bring broth to a boil. Remove from heat and stir in potatoes. Combine remaining ingredients in separate pot, heat through. Serve over potatoes.
Corny Chile
1 can Beef
15 oz. can Italian-Style Diced Tomatoes
6 oz. can Tomato Paste
15 oz. can Corn
15 oz. can Kidney Beans
¼ C. dried Onion
¼ C. dried Bell Pepper
¼ tsp. Thyme
1 T. Chile Powder
Salt & Pepper
Do not drain cans. Combine all ingredients together and heat through.
Chili
1 can Beef
8 oz. can Tomato Sauce
15 oz. can diced Tomatoes
15 oz. can Pinto Beans
15 oz. can Kidney Beans
4 oz. can diced Green Chiles
14 oz. can Chicken Broth
½ C. Ketchup
½ C. dried Bell Pepper
1 T. Onions Flakes
1 tsp. Garlic Powder
2-3 T. Chile Seasoning
2 T. Brown Sugar
2 T. Vinegar
Do not drain cans. Combine all ingredients and heat through.
Beef Stew Ole
1 can Beef
1 can Carrots
1 can diced Potatoes
8 oz. can Tomato Sauce
2 cans Beef Broth
2-3 T. Taco Seasoning
Salt & Pepper
1 C. Rice.
Do not drain cans. Combine everything except rice in a pot and bring to a boil. Add rice, cover, and reduce heat. Simmer until rice is done, 20-30 minutes.
Beef Noodle Casserole
1 10-15 oz. can Beef
1 15 oz. can Corn
6 oz. can Mushrooms
16 oz. jar Salsa
2 15 oz. cans Diced Tomatoes
½ C. dried Onions
½ C. dried Bell Pepper
Salt & Pepper, to taste
6-8 oz. Noodles
8 oz. Velveeta, cubed
Do not drain cans. Add everything except cheese to pot and simmer until noodles are tender two options: 1, add cheese and stir until melted and serve or 2. Stir in half the cheese, move into casserole dish, top with cheese and bake at 350 for 15-20 minutes.
Creamy Beef Noodles
1 C. Sour Cream Powder
1 14 oz. can Beef Broth
1 10-15 oz. can Beef
1 15 oz. can diced Tomatoes
1 12 oz. can V-8 Juice
3 C. Noodles (about 8 oz.)
½ C. dried Onions
2 tsp. Celery Salt
2 tsp. Worcestershire Sauce
Dissolve sour cream powder in ¼ C. broth and set aside. Combine all other ingredients in saucepan with lid. Simmer, covered, until noodles are done, stirring often. Stir in sour cream mixture and heat through.
Easy Peasy Korean Beef
2 C. White Rice
4 1/2 C. Water
1 T. Olive Oil
1/2 tsp. fresh Ginger, minced
1 1/2 T. Garlic, Minced
1/3 C. Soy Sauce
1 T. Sesame Oil
1/3 C. Brown Sugar
1/4 tsp. Crushed Red Pepper (optional)
Salt, Pepper, Garlic Powder to taste
1/2 C. dried diced carrot
3 C. Water
2 C. Freeze Dried Ground Beef
1 1/2 tsp. Cornstarch
1/4 C. Freeze Dried Green Onions
1 T. Sesame Seeds, optional
Optional Seasonings: fish sauce, gochujang)
In a large sauce pan, add rice and 4 1/2 C. of water. Bring to a boil then reduce to a simmer until all liquid is absorbed, about 22-25 minutes. In a deep skillet, heat olive oil over medium heat then add garlic and ginger, stirring briefly to blend flavors. Add soy sauce, brown sugar, crushed red pepper (if desired) and season to taste. Stir until brown sugar is dissolved and ingredients are combined. Add remaining water and carrots. Reduce heat and simmer for 2 minutes. Add beef. Simmer for 7 – 10 minutes or until carrots are tender. Meanwhile, in a small bowl combine cornstarch with 2 T. of water then add to beef. Stir to combine and thicken sauce. Serve over rice and top with green onions and sesame seeds. To make this 100% , replace ginger and garlic with dried versions and just start the recipe by adding ½ T. (could use part sesame oil) oil to the skillet, then adding the soy sauce sugar, red pepper, garlic and ginger. Proceed with rest of the recipe as written.
Broccoli Beef Soup
1 10-15 oz. can Beef, undrained
2 14 oz. can Beef Broth
2 12 oz. can V-8 Juice
1 C. dried Broccoli
½ C. dried Onions
1 tsp. Garlic Flakes
1 tsp. Basil
1 T. dried Parsley
1 Bay Leaf
8 oz. Curly Noodles
Combine all ingredients and simmer until noodles are done, stirring frequently. Remove bay leaf before serving.
Sweet & Sour
1 lb. chicken, beef or pork
1 tsp. oil
1 ½ C. water
1 can pineapple chunks
½ C. brown sugar
4 tsp. cornstarch
3 tsp. soy sauce
1/3 C. vinegar
½ tsp. salt
1/8 T. pepper
1 can sliced Carrots
½ C. Dried diced onion
Cube the meat and cook in hot oil. Add water and bring to a boil. Drain pineapple, reserving juice. Combine the sugar and cornstarch. Stir the juice, vinegar, soy sauce, salt and pepper to the cornstarch and sugar, mixing well. Add this mixture to the meat and stir until the sauce thickens. Add pineapple, carrots and any other vegetables. Serve over rice or a combination of rice and wheat.
Pork Chile Verde
2 tsp. Shortening or Oil
2 lb. Cubed Pork (Can use canned)
½ C. dried diced Onion
½ tsp. Garlic Powder
1 C. canned Diced Tomatoes, drained
1 can diced Green Chiles
1 C. Water
1 tsp. Chicken or Vegetable Bouillon Granules
1 tsp. Flour
Sauté meat in oil, add onion and garlic, cook until meat is soft. If using canned meat just make sure the onions and garlic are cooked. Add tomatoes and chilies; stir. Combine water with flour and bouillon and mix well. Slowly add to pan, stirring. Cook slowly until very tender about 1 hour. (Just heat through if you have canned meat.) Serve over rice.
Old-Fashioned Baked Beans
2 C. dry navy beans
¼ C. diced Spam, freeze dried ground beef, chopped bacon or ham
½ C. dehydrated chopped onions
8 T. molasses
4 T. honey
1 T. dry mustard
3 T. vinegar
½ C. tomato sauce
¼ C. catsup
Sort beans, soak overnight in water enough to cover. In the morning, drain beans, discarding water. Place beans in 6-quart or larger heavy pot with 12 C. water and simmer, covered for just long enough to get beans tender (older beans require longer cooking). Drain and discard water. In a 3-quart or larger casserole, mix beans with other ingredients and bake at 350 degrees for 1½ to 2 hours, adding water if necessary to keep beans from drying out. Serve hot with fresh whole wheat bread for a comforting, hearty meal.
SPAM with Pork & Beans
2 cans of SPAM
1 can of Pork and Beans
2 tsp. Dehydrated Onion
Garlic Powder, to taste
1 pinch of ground black pepper
Slice SPAM into cubes and set aside. Add can of Pork and Beans to soup pot. Stir in dehydrated onions. Then add SPAM cubes into the pot. Season with garlic and pepper. Stir for 2 minutes on medium heat. Enjoy with steamed white rice.