Twirly Italian Chicken Soup

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

Parmesan Garlic Potatoes

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
  1. Reconstitute potato pearls by heating 4 cups of water to near boiling and dumping it over the potato pearls.
  2. Fluff with a fork.
  3. Add garlic and parmesan cheese.
  4. Serve.

 

 

Parmesan-Honey Pasta with Beef

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

Parmesan Cheese Rolls or Bowls

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

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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! Continue reading

Rich Navy Bean Soup

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

Yield: 7 cups

  • 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
  1. Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
  2. Bring to a boil. Boil and stir for 1-2 minutes.
  3. Add cumin, white beans, corn and diced green chiles and heat until near boiling.
  4. Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
*I can’t guarantee a good substitution for this since I’ve never made it any other way, but you could try 3/4 cup canned navy beans blended with liquid or try 4 tablespoons of butter and whisk the flour into it until it’s bubbly, adding the other dry ingredients after the 2 1/2 cups of water.

 

Robin’s Scalloped Potatoes

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

Kara’s Bruschetta

– 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 

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ABC Sauce

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

Shown here served over pasta twirls, ABC Sauce is always a hit!

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