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.

 

Julie’s Creamy Tomato Soup

–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 

Yield: 10-12 servings

  • 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
  1. 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.
  2. Add soda and cream just before serving.
  3. Top with black pepper, to taste.
  4. Try not to slurp, and try to resist the temptation to lick out the bowl!

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 

Continue reading

Butternut Turkey Casserole

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

Brazilian Black Beans (Feijoada) and Rice

–From Jeanie R.

These rich black beans have just a few ingredients, but the result is flavorful and delicious! Jeanie said she normally uses 4-5 slices of bacon to flavor her beans, but felt that real bacon bits or even jerky would be an acceptable shelf-stable substitute. I also found that Yoder’s, an Amish company based in Ohio, sells canned pork chunks containing just pork, salt and water. Their website boasts a 10-year shelf life! Definitely something to look into!  –Mellyn

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!

Continue reading

Chicken Pot Pie

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

Continue reading