This is an adaptation from a recipe brought to us by Natalie T. when our second daughter was born! We loved it and had to add this to our family favorites! I only needed to change a couple things to make it completely shelf stable. Enjoy! Continue reading
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. Continue reading
Savory and warm, this saucy casserole is wonderful on a cold day. Continue reading
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! Continue reading
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.
This recipe comes from sweet Megan. She was born and raised a true Southern. This classic is so good we just had to have the recipe. We think of her each time we make it. Megan’s recipe called for 1 lb. of smoke sausage. I only simplified it to make it is easier on food storage, but when I have sausage available I surely throw it in, though the flavor here is still good and desirable without.
- 2 cups Dry Navy Beans
- 2 cups Dry Kidney Beans
- 8 cups water
- 2 Tablespoons Tony’s Charcheres Seasoning**
- 2 Tablespoons Dehydrated Onion, or 1/2 large onion chopped
- 3 cups Rice
- 6 cups Boiling Water
serve over rice.
I love being able to throw this side dish together without any chopping or peeling. Using carrots in this dish adds much needed Vitamin A into our diets and my food storage! Continue reading
There is no Marsala in this recipe, but the flavors are inspired from a sauce that contained Marsala Wine and this is where I got its name. “Chicken and Sauce” was just too boring for me to use. Continue reading
A few years ago someone brought us dinner when a baby was born. She had made the most flavorful rice! It added to the meal so much. I asked her for her recipe. “Oh, I added this and that,” she stated. When people say that I am not sure if they are hiding their recipes from others to keep them secret or if they are really just so talented they can add this and that. I decided to give it a try. I added this and that to many rice dishes (of course I took notes!) and came up with a few combinations that our family loves. This is one that is super easy, yet it looks like I used a lot of effort to get a colorful and flavorful side dish. Continue reading
This recipe is adapted from one I received at a “kitchen” wedding shower. It has always been one of our favorites! It tastes best if you make it the day before; giving the flavors more time to blend. You can also dress it up by keeping the tortillas whole and rolling the chicken mixture into enchiladas. If you do this, I’d recommend reserving about 1/2 of the soup mixture and adding chicken to the other half. Fill your tortillas with the chicken mixture and pour the reserved “soup” mixture over the top before baking.
I use my crock pot for more than just “cook all day” meals. It is very handy for canned meats and beans when I want to heat well and I don’t want to watch a pot. The flavors in this meal marry well and add variety to my food storage. Continue reading
Inspired by the traditional French slow-cooked bean casserole, this tasty dish whips up in about 20 minutes! –Mellyn
Although I can’t seem to find a way to make butternut squash truly shelf stable. The freezer is a good place to store it when my garden is plentiful. I’ve found that peeling it with a vegetable peeler and then cubing it (remember to get rid of the seeds in the middle) before throwing it into a ziploc makes it ready and available all through the winter. When I need some for a recipe or a side dish I use my double broiler and in 15-20 minutes I have hot, soft squash! This is just one of the recipes I love to make with this frozen vegetable. Either leftover turkey from the big day or a can of turkey off the shelf are great in this and both are welcome at my table! Continue reading
This casserole is simple, yet it tastes like you spent all day preparing your best Thanksgiving feast. It can be made with leftovers from that great day or you may easily taste the joys of the season year round, by having canned turkey in your storage to fill the unexpected craving.
This recipe is a classic, and when I serve it over homemade biscuits, it becomes a treat! It’s a great use of leftover turkey or a simple can of turkey.
This skillet meal is full of variety in ingredients and taste. Along with the apples and chicken promised by the title, this dish also features mushrooms, cranberries and onion. It is a sweet and salty combo that we enjoy. Continue reading
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!
–From Jeanie R.
This chili is so super easy with the convenience of dehydrated veggies and beans. Add the pumpkin, and you have one nutrient-packed bowl!