It’s not just for funerals! We love this easy potato dish any time of the year, but it is a must at Easter.
Original recipe from the kitchen of Karen.
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Author Archives: Robin
Lemon Salmon Salad
Cool and refreshing! Great for a fancy summer party. I adapted this from an old tuna salad that my mom had. Yes, I know this sounds “different,” but if you like salmon and lemon together, you should try this. The salmon flavor is so mild and the lemon shines. I was very pleased with the sweet meal it made.
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Salmon Cakes
These little cakes are easy to assemble and quick to cook. Since they’re small, they heat quickly and make a great “I forgot to pull something out for dinner!” fix.
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Creamed Salmon on Toast
The sweet of the peas is the perfect flavor to enhance the sweet in the salmon in this easy dish.
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Salmon Casserole
Savory and warm, this saucy casserole is wonderful on a cold day.
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Salmon
I love Canned Salmon! I buy the boneless, skinless varieties. These little cans pack a lot of nutrition into my food storage. They have protein, yes, but they also have a lot of the good Omega 3′s our bodies need. Best of all, I personally feel salmon is one of the least “fishy” tasting of the creatures that swim in the sea.
Simple Salmon Salad
Food storage is meant to sustain life, but this doesn’t mean it has to be fattening! This is one of my favorite “Light” lunches. When I mix it up this way, I get a high-protein lunch that is filling for under 300 calories. Smart, healthy and food storage! Can it get any better?
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Jell-O Popcorn Balls
These are a favorite treat for my kids. To say they have a favorite flavor of Jell-O would be silly. They love all Jell-O! Who could blame them?
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Fun Flavored Yogurt
It takes just a minute to mix this and even less time to eat it. It can be served immediately or refrigerated up to 2 weeks, if you can keep your kids out of it. Any flavor of gelatin powder will work. This is honestly the cheapest and easiest way to make fun flavored yogurt right at home!
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Fruit Roll-Ups
Making my own fruit leather is quick and easy when I have some help from Jell-O!
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Lemon Chicken
Lemon flavor shines in this easy meal. Heating in the crock pot helps me not burn my canned meats while I am trying to heat them up for dinner!
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Jell-O a.k.a. Gelatin Powder
There is always room for Jell-O. Didn’t Bill Cosby once say that? Well, there is always room for Jell-O in my food storage. A Jell-o salad can sweeten up or round off any “canned” meal, and it takes up so little space to store. There are the conventional boxes we get at grocery stores, or you can buy it in #10 cans. I have never found sugar free Jell-o in a #10 can, but maybe all those artifical sweeteners aren’t so great anyhow.
Most of us can turn a box of Jell-O into some form of salad for lunch or dinner, so this week I thought I would post some recipes that show different ways to use all those little boxes lined up on your shelf to add a sweet variety to your foods.
Jell-O Cookies
I remember making Jell-O cookies as a kid. When I asked my mother for her recipe she said, “You know I remember making them, but I think we just made it up. I don’t think I ever had a recipe.” I love women who can do this. However, I am not one of them. I have to measure and calculate and write things down. It took me a couple batches (Yes, I did try a batch with beans), but I finally came up with what I feel is the closest to the cookies we made as kids. Enjoy!
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Hearty Veggie Lasagna
When I open a can of freeze dried vegetables I like to use them within about 3-6 months — just because they look best and taste best in this time frame. This recipe is an awesome way to make dinner and help use whatever is left of the freeze dried veggies in the house. Talk about win-win!
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Vegetable Quesadillas
This recipe could be made out of fresh veggies right out of your garden, but they taste just as good from veggies right out of a can. I have made them both ways and they look and taste so close I never hesitate to make the canned version.
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Tamale Pie
This is an old time family favorite made simple with the use of freeze-dried meats and veggies. This answers the question: “Honey, what are you going to do with all those #10 cans?”
Original recipe courtesy of Grandma C.
Cornbread Waffles
These waffles are sweet and corny? No, not corny like a bad joke, but corny from the cornmeal. It adds a flavor that I just don’t know how else to describe. What I do know is this: My 1 year old can’t get enough of them.
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Taco Shells
If you’re looking for a tortilla that is soft enough to roll –this is it. These are tender like a crepe, but the cornmeal makes them savory enough to be perfect in place of tortillas for enchiladas and casseroles.
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Southern Style Muffins
Cornmeal and molasses make this little muffin hearty and sweet. The flavors remind me of my days in the south and my sweet visiting teaching sister. These are staple ingredients for her!
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Popcorn
This week I will be working with popcorn. But I will not be popping up any sweet and salty movie snacks. Actually, I store popcorn so I can make my own freshly ground CORNMEAL. That’s right. The best way to store cornmeal for long-term storage is to store it in popcorn form. Then grind it as you need it. Popcorn can be purchased and stored in #10 cans, as well as large sealed buckets. I try to grind this as I need it for the freshest tasting cornmeal products, but grinding a little to keep on hand works well, too.