To call this dish “easy” is truly an understatement. Even with the step to hydrate your Freeze Dried Beef. If you want to try this on for flavor without popping a can of precious beef open, just brown a lb. of beef and use instead. Continue reading
I had a couple of college roommates who were excellent cooks. One of them made a wonderful thick chicken and noodle gravy that she always served over mashed potatoes. I had that idea in mind when I set to work on this recipe. I love the flavor the bacon and rosemary add –total comfort food! –Mellyn Continue reading
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
This is a Thanksgiving “must have” in our family. My brother-in-law is famous for eating this salad by the bowlful. 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
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
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
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
Another classic from Karen! This quick meal is easy to satisfy my picky eaters. Continue reading
Pasta and pecans are set off by a strawberry vinaigrette in this tasty pasta salad that makes a perfect lunch or light dinner. –Mellyn Continue reading
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
Savory and warm, this saucy casserole is wonderful on a cold day. Continue reading
After tasting a friend’s delicious blackened chicken pasta dish made with fresh ingredients, I had to find a way to make something similar with shelf stable ingredients! This is one of my all-time favorite food-storage recipes and definitely one of our family’s 19. –Mellyn
Yield: 10-12 servings
- 12 ounces pasta (we like bowties)*
- 1 tablespoon oil
- 1 or 2 13-ounce can(s) chicken
- 4 teaspoons blackening seasoning, divided**
- 1 4-ounce can mushrooms, drained
- 1 15-ounce can diced tomatoes
- 1 7.6-ounce can table cream
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Cook pasta according to package directions.
- Toss chicken with 2 tsp blackening seasoning. Heat oil over high heat in a large skillet. Add chicken and sauté until it starts to brown a bit.
- Add mushrooms and tomatoes to chicken.
- Whisk garlic powder, salt and blackening seasoning into table cream. Add to chicken mixture.
- Heat until warm, but don’t boil or the cream will curdle.
- Drain pasta and add to skillet.
- At this point, you can bake pasta for about 20 minutes at 350 degrees and melt a little cheese over the top or just eat it from the skillet.
Created especially for tomato week, this salad is so tangy, it makes my mouth water just to think about it! I love the different flavors and textures. It goes together quickly, so it makes the perfect quick lunch or side dish. For a fresh option, tear up a handful of spinach leaves and mix them in before serving. Feta crumbled on top is yummy, too! –Mellyn