I had a couple of college roommates who were excellent cooks. One of them made a wonderful thick chicken and noodle gravy that she always served over mashed potatoes. I had that idea in mind when I set to work on this recipe. I love the flavor the bacon and rosemary add –total comfort food! –Mellyn Continue reading
Adapted from a recipe by Julie L.
This is by far the best carrot cake in the world! It also bakes up beautifully as muffins and tastes delicious frosted…or not! –Mellyn Continue reading
Thick and tangy, this tomato-based beef stew has long been one of our family favorites. We often use potatoes in place of the barley, and our favorite way to serve it is in a bread bowl. It’s perfect for dipping and delicious before trick-or-treating with these parmesan cheese rolls or bowls. –Mellyn
I’ve heard carrots mockingly described as rabbit food. And let’s face it, Bugs Bunny didn’t exactly de-bunk that idea. But whether you consider yourself a fan of “rabbit” food or not, carrots should really be included in your diet (fresh whenever possible!) and your food storage plan!
Pasta salad is perfect almost anywhere — at a picnic, next to barbecue, alongside fried chicken or with a sandwich. Creamy and cool, it always makes me think of summer! –Mellyn Continue reading
When RealWomen started, our goal was to provide our readers with basic information about food storage and to create a large pool of shelf-stable recipes to show the versatility of basic food storage. After nearly a year of posting 5 recipes a week, we feel like we’ve accomplished that goal! So over the next few months, we’re going to slow down and post just one ingredient each month. We plan to use our new-found time to make our site easier to search and to work on a few other goals we have in mind — both on and off the blog site.
Along with our new format, we’d like to invite you to cook with us by trying at least one shelf-stable recipe each week. Be it breakfast, lunch, dinner or dessert, start building your own collection of family favorites that incorporate your food storage. It’s a great way to get a jump on your 19×19 plan!
I was introduced to this chowder as a missionary in Virginia. It’s hearty, tasty and quick to make. The corn gives it a slightly sweet flavor that the kids love! –Mellyn Continue reading
From Teresa J.
My friend, Teresa, first introduced me to this version of stone soup. She hosted a kids’ activity at her home where we read the book Stone Soup and then made our own soup using a combination of fresh and canned veggies the kids brought to share. Since then, my kids have enjoyed making stone soup on a regular basis. We simply chop up whatever veggies we have in the fridge and supplement with tomatoes and whatever else looks good from the pantry. I’ve adapted it below specifically for shelf-stable food storage, but it’s much tastier with fresh, in my opinion. –Mellyn
Potato soup may be the ultimate comfort food. This simple recipe is both easy and satisfying. –Mellyn Continue reading
Potato salad is one of my favorites (especially with baked beans!). I had some cooked lentils on hand when I was making this and decided to experiment. The result was great! And lentils are so good for you — they have the 3rd highest protein content of any legume or nut and are also high in iron, folate, fiber and Vitamin B1. In addition, they store well and cook fast compared to other legumes. Go lentils! –Mellyn
Growing up, we harvested our potatoes and kept them in the cellar for a constant supply throughout the winter. But having lived in warm climates (without basements) for most of the last 7 years, I’ve had to rethink my thoughts on storing potatoes.
These are some of the easiest and tastiest scalloped potatoes ever!
Adapted from a recipe I found in a cooking magazine years ago, my family never fails to devour these! –Mellyn
From the recipes of Grandma L.
Grandpa loved applesauce cake, and I remember Grandma serving it for all of his birthday dinners. I was trying to remember why this is such a vivid memory, and then it dawned on me — I don’t think I ever ate applesauce cake on Grandpa’s birthday because I hate raisins! At my house, it’ll be served raisinless…or maybe with nuts and chocolate chips?! –Mellyn
From Sharon C.
Sharon makes these delicious granola bars with applesauce instead of oil — making them a healthy and delicious snack. She says she may try adding some peanut butter in the future, as well! The options are endless! –Mellyn Continue reading
Out of apples one afternoon, we discovered that applesauce makes a yummy substitute. It’s somewhere between traditional apple crisp and an apple ice cream topping. –Mellyn
Hot chocolate and a sweet bread are among my favorite “treats” for breakfast. These pretty little twists bake up quickly in the morning because you can put the dough in the refrigerator overnight! –Mellyn
Last summer the kids and I experienced making applesauce for the first time! What an experience! We picked the apples off of our own trees, washed them, boiled them and ran them through a fancy machine that produced applesauce. It was delicious! Sadly, this year we are reduced to buying it from the store. Nevertheless, we’re still enjoying all of our applesauce favorites, and we’re excited to share them with you this week! –Mellyn
As you’ve learned from several of my previous posts — I HATE to roll out pie crust! As a result, this crust that presses right into the pan is one of my favorites! –Mellyn Continue reading
This recipe is an adaptation of one I found several years ago on the Betty Crocker website. It’s sort of…well…sweet and spicy at the same time – a nice variation on traditional spaghetti sauce. I served mine over a layer of pasta covered by a layer of fresh spinach. Yum! –Mellyn