I love when I get to use my dried and freeze dried vegetables. They really cut down on prep time and I have no need to saute’ them to make them recipe ready. This recipe becomes super fast, but looks super fancy. Continue reading
–From Julia L.
This tomato soup is to die for! No one would ever guess it’s food storage! It’s even better left over, just be careful not to let it reach boiling or the cream will curdle. This is another favorite that I don’t store as part of my 19. Instead, I use it to rotate diced tomatoes. –Mellyn
- 4 15-ounce cans diced tomatoes
- 1 15-ounce cans tomato sauce
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 1 Tablespoon onion powder
- 1 cup water
- 1 teaspoon baking soda
- 2 7.5-ounce cans table cream
- pepper, to taste
- Combine everything except the table cream. Let simmer for an hour OR put it in the crockpot for 4 or 5 hours. Sometimes we blend some or all of the tomatoes for a creamier texture.
- Add soda and cream just before serving.
- Top with black pepper, to taste.
- Try not to slurp, and try to resist the temptation to lick out the bowl!
Inspired by the traditional French slow-cooked bean casserole, this tasty dish whips up in about 20 minutes! –Mellyn
After realizing my family can’t rotate 40 cans of cream of chicken soup fast enough to keep them from expiring, I was determined to find a way to make a replacement from scratch. At about the same time I discovered bean flour and the miraculous way it can substitute for butter and oils. This recipe is the marriage of those two ideas! The canned stuff is creamier in its condensed form, but as I’ve used this substitution in our recipes, we haven’t noticed the difference. In fact, Spicy Girl poured today’s batch (I was trying to get you a good photo!) all over her pasta at dinner and pronounced it delicious! Which gives me an idea for a casserole…
Speaking of the picture…cream of chicken soup isn’t exactly a glamorous specimen of culinary delight. Open at your own risk!
A Betty Crocker version of this recipe was the first “real” food I learned to cook, and it’s still a family favorite. (Heck, I even forked out the cash for freeze-dried peas! No mooshy green peas in my pot pie!) Anyway, I keep about 25 pounds of butter in my freezer and planned to use part of it for chicken pot pie filling. But now that I’ve made the bean “discovery,” I can save my butter for places I won’t be trying beans — like spread on my toast at breakfast! –Mellyn