This recipe comes from Trish R. She taught me about many different types of “Food Storage Meals” and this one just shines. Continue reading
This easy version serves up quickly from a couple cans and an addition or two. I adapted this from a great recipe from Devon L. Continue reading
This is an old recipe from my mother-in-law. Most of the original measurements were “to taste.” The amounts listed here are what my family likes.
Recipe from Karen Continue reading
My husband has high cholesterol, so over the years, I’ve learned to cook with more beans and less red meat. A couple of years ago, we received a handout that had a recipe for bean burgers that was surprisingly good. This is our version, since of course we had to change it a bit. My older daughter, who detests real hamburgers, loves these! –Mellyn
This recipe is one of our Sunday favorites! The cranberry gives just a hint of sweet to the roast and makes a delicious gravy for mashed potatoes. I usually make it with a regular roast, but have adapted it here for use with canned beef. The original recipe can be found at http://allrecipes.com/recipe/slow-cooker-cranberry-roast/. –Mellyn Continue reading
–From Cheryl O.
My friend’s mother, Cheryl, was a fantastic cook! This recipe is my food storage version of her original! To make her original, select a beef roast and marinate it in Italian dressing for 24-48 hours. Drain the roast and put it in a crockpot or deep baking dish. Combine 5-6 cups of water with 2 packages of Lipton Onion Soup Mix and pour it over the roast. Cook until the meat is tender. We prefer ours falling apart, but it tastes delicious sliced, too! We usually serve ours on buns. –Mellyn
After tasting the Apricot Chicken at the Olive Garden, I had to have an apricot sauce of my own. The whole family enjoyed this sweet beef experiment. The leftover sauce was great on stir fried veggies, too! –Mellyn Continue reading
Canned green beans are a staple in my food storage pantry. They heat up quickly on the stove top or in the microwave and add some fiber, Vitamin A and variety to my storage. Our family chooses to use fresh veggies most of the time, but canned green beans are still easy to rotate. I just add a bowl to the table to be eaten alongside our steamed carrots or salad. I also really like them cold –straight from the can.
In my opinion, these tasty “meatballs” are nothing short of miraculous! I was astonished at the taste and actually prefer them to real meatballs. We tried them in several different sauces that we’ll share over the next few months, but this easy white “gravy” was an immediate hit! Picky Boy, who has texture issues, didn’t love them, but the rest of the kids gobbled them up! Give them a try on your family and let me know how it goes! –Mellyn Yield: 44 meatballs
- 3 cups cooked pinto beans
- 3 cups cooked white rice
- 2 tablespoons onion powder
- 5 teaspoons beef bouillon
- 1/4 cup oil
- 1 10.5-ounce can cream of mushroom soup
- 1/2 cup milk
- 2 15-ounce cans green beans (to serve on the side!)
- Mash pinto beans using a fork or potato masher.
- Add cooked rice, onion powder and beef bouillon.
- Mix well and shape into meatballs. I use a medium cookie scoop.
- Heat oil and add meatballs. Turn until all sides are golden brown.
- Remove from oil and place on a paper towel to soak up any excess.
- Combine cream of mushroom soup and milk, and bring to a simmer.
- Add meatballs, and let them simmer in the gravy for 5-10 minutes.
- Serve with green beans on the side.