Clam Chowder

Another staple from my one great cook! I personally don’t like clams, but my husband LOVES them. I just discreetly remove a bowl of this for myself out of the family pot BEFORE I add the clams. Then no one is any wiser that my dish is different. I don’t have to eat clams, but I don’t need to make my kids think they shouldn’t either. I like to let them decide on their own!  Recipe from Karen. Continue reading

Peaches n’ Cream

Cool and light — this “dessert” is a perfect way to top off a meal. This topping is also great over warm cobblers, in place of ice cream. And any extra topping is really good added to hot chocolate!

  • 1 7.6-ounce can table cream
  • 1 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 1 29-ounce can peaches
  • 1/2 cup granola
  1. Chill table cream and peaches for at least 1 hour.
  2. Pour cream into a bowl and stir in vanilla and powdered sugar.
  3. Spoon peaches into individual bowls and pour cream over the top.
  4. Sprinkle granola on top.

 

 

 

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!

Bow-tie Pasta with Blackened Chicken

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
  1. Cook pasta according to package directions.
  2. 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.
  3. Add mushrooms and tomatoes to chicken.
  4. Whisk garlic powder, salt and blackening seasoning into table cream. Add to chicken mixture.
  5. Heat until warm, but don’t boil or the cream will curdle.
  6. Drain pasta and add to skillet.
  7. 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.
*I’ve made it several times using rice instead of pasta. If you’re doing this, you can reserve the liquid from your canned chicken, tomatoes and mushrooms and add about an extra 1/2 cup of water to cook the 1 1/2 cups rice. 
**You can buy this or if the high cost gives you heartburn, I use Tom’s recipe that I found at http://allrecipes.com/Recipe/toms-blackened-seasoning/detail.aspx It makes about 24 teaspoons. I mix up a batch and keep it with my other spices. 

 

Tempting Table Cream

 

I discovered table cream when our family lived in Southern Florida. One of my dear friends made the most delicious soup, and when I asked her for the recipe and she mentioned table cream, I just looked at her blankly. Basically, table cream is cream in a can! The thought just floored me! Canned cream opened up a whole range of recipes that I had considered off limits for my food storage. This week I’m going to share a few of my favorites with you.

Depending on where you live, buying table cream can be as easy as going down to your local grocery store or Super WalMart. At WalMart it’s usually in the Ethnic Foods section and a couple of weeks ago it cost $1.39/can. However, if you live in an area that doesn’t carry it, Amazon does. At $2.33/can, it’s kind of pricey, but in my opinion worth it! I also found it at Netrition.com for about $2/can with shipping.

Table cream is one of those food storage luxuries. Could we get along without it? Probably. But it adds another layer of variety to what we store that takes our food storage from ordinary to extraordinary!

 

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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