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 is Karen’s famous recipe, just food storage style! Continue reading
Freeze Dried Asparagus. I have tried many ways to hydrate and serve to my family. This recipe is by far the best! Actually, this recipe is good enough to make it to my final 19! 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
The flour in this soup gives it a creamy texture without the additional calories of cream, and the oregano and basil give it an Italian flavor that my family finds irresistible! The Hobbit (our curly-haired youngest with the appetite of a hobbit!) eats 2 or 3 bowls of this every time I serve it! –Mellyn Continue reading
I grew up on a farm, so we always had fresh potatoes at our disposal. During the summer we ate new potatoes with white gravy and peas. In the winter, there was always a stock of spuds in the basement, so I was a little resistant to the idea of potato pearls. However, living away from the farm, I’ve come to appreciate them as a different food. I still make most of our mashed potatoes from “real” potatoes, but in a pinch, or when I’m just too tired to deal with peeling, slicing, boiling and mashing, potato pearls are a nice alternative. I like them best with garlic (thanks, Amy!) and lots of Parmesan cheese! –Mellyn
- 4 cups water
- 2 cups potato pearls
- 1/4 cup Parmesan cheese
- 1/2 teaspoon granulated garlic
- Reconstitute potato pearls by heating 4 cups of water to near boiling and dumping it over the potato pearls.
- Fluff with a fork.
- Add garlic and parmesan cheese.
Adapted from Six Sisters’ Stuff
A friend shared this awesome crockpot pork roast recipe (see link above). We liked it so much, we had to find a way to make it food storageable. Drum roll, please…If you’re short on time or pork roast, you can now get the same tasty sauce in a skillet meal that cooks up in minutes. –Mellyn Continue reading
My family doesn’t really like me to mess with their homemade pizza, so it was with a little trepidation that I placed this new version on the table. I’m happy to report that all of my fears were unfounded! They gobbled it up and came back for seconds!
Cold pasta salads are so satisfying in the heat of summer. This one combines pasta with lentils and parmesan, and it’s perfect served with the parmesan rolls I posted yesterday! –Mellyn Continue reading
Our family loves soup, and one of our favorite ways to eat it is in bread bowls. No rocket science here — I just took our favorite white bread and added Parmesan cheese. (Robin gave me that idea since she makes yummy bread bowls with Parmesan in them!) It makes more than a traditional single-loaf recipe, which is perfect for my family who loves to use them as bowls, rolls, buns or whatever else they can think of. –Mellyn
This beefy noodle bowl is quick to whip up in just a few minutes and tastes like it took a lot longer. If you’re not into canned beef, you could also make it with leftover roast or stew meat. It was deemed yummy by my panel of picky eaters! –Mellyn Continue reading
Mellyn’s french bread dough ROCKS in this recipe. It only takes a half batch and so I usually make the other half into french bread for my dinner the next night! Bonus! 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
The smell of warm garlic bread is one of life’s beautiful treasures. Our family simply can’t get enough of these!–Mellyn
This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn
- 3 tablespoons white bean flour*
- 1/4 cup flour — (optional, add it if you’d like a thicker soup)
- 2 tablespoons dry milk powder
- 1/4 teaspoon garlic powder
- 1 Tablespoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 1 teaspoon cumin
- 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
- 1 15-ounce can corn, undrained
- 1 4-ounce can diced green chiles
- 1/3 cup parmesan cheese
- 1 7.6-ounce can table cream
- Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
- Bring to a boil. Boil and stir for 1-2 minutes.
- Add cumin, white beans, corn and diced green chiles and heat until near boiling.
- Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
Growing up, the best way to store potatoes was in your cellar, or as my grandma called it, “The fruit room.” The fruit room was always cooler and lower than the main level of your house, and you just stocked up on potatoes in the fall and ate them all winter. After being married for a while, we moved to a tropical climate, and I discovered that trick doesn’t work everywhere. At one time I couldn’t keep a fresh potato in my house for more than 3 days before it was completely inedible! That’s when I found dehydrated potatoes! I love how they go just about anywhere, and I never have to peel! They are relatively cheap and come in many forms — sliced, diced, shredded and flakes. Bring on the dehydrated potatoes! Continue reading
Inspired by the traditional French slow-cooked bean casserole, this tasty dish whips up in about 20 minutes! –Mellyn
– From Kara K.
Kara whipped up this yummy bruschetta for lunch one day out of ingredients we had on hand. It was so tasty, we had to make a second batch! I don’t store this recipe as a meal in my 19×19, but I use it to help rotate my storage. If I find myself with a lot of tomatoes that are approaching expiration (okay — and a lot of times just because I like it), we treat ourselves to Bruschetta for lunch.
I also love to keep the tomato mixture made up in the fridge…it’s good in omelets, along with some cheese and fresh spinach, and delicious as a sandwich filling –just spoon it over your turkey and avocado. Mmmm! –Mellyn
I love alfredo sauce. But what you can do with a jar of creamy garlic sauce is limited, so I store table cream instead. This yummy Alfredo Bean Cream Sauce satisfies my craving, but I can also turn the ingredients into something totally different — like dessert! That’s versatility! — Mellyn