I Dare You To Eat It

Fresh Ingredients

1 small onion, finely diced

2 tablespoons butter

Storage Ingredients

1 can cream of mushroom soup (10 3/4 oz.)

1 can whole kernel corn with liquid (15 oz.)

3 cups water

1 cup dry powdered milk

1 cup instant potato flakes

1/2 teaspoon salt

1/4 teaspoon pepper

Saute onion in butter until soft. Combine all ingredients and heat through. Serve garnished with grated cheese and a pinch of paprika, if you like.

My dear friend, Martha, shared this easy, yummy, soup recipe. It’s another one that was served to all the women in the stake prior to the Relief Society broadcast. Again, the goal was to give sisters the opportunity to sample a simple pantry meal, one that could be ready in a flash and shared with someone in need. Basic but wholesome recipes like this can help us use our food storage and save money in the monthly grocery bill.

My daughter, Hailey, just dropped by and needed some dinner. Living with roommates, I KNOW that she’s not eating enough vegetables, so I decided to throw in about 2 cups of steamed broccoli. (Not one word about the powdered milk.)

Her exact words were, “Ooooo this is GOOD!”

Try this recipe and see if you agree with Hays

The real name of this simple, yet yummy, recipe is Potato-Topped Beef Bowls, and it comes from Better Homes and Gardens via my dear friend, Kris. Besides changing the name, I’ve added powdered milk to the instant potatoes. We like them creamy, and I’m determined to not waste our powdered milk…this time around.

Fresh Ingredients

1 lb. ground beef

2 cups of grated cheese

2 tablespoons butter

Storage Ingredients

1 16 oz. package frozen mixed vegetables

salt and pepper

2 cups boiling water

2 cups instant potato flakes

1/2 cup powdered milk

In a large skillet, brown ground beef over med-high heat, drain off fat. Stir in frozen vegetables. Cook stirring occasionally until heated through. Salt and pepper to taste. Stir in 1 cup of grated cheese. Meanwhile, heat 2 cups water until boiling. Add butter, powdered milk, and potato flakes. Stir until smooth and season with salt and pepper. Divide the meat mixture among 4 bowls and top with a scoop of potatoes and then sprinkle each bowl with the remaining cheese. (Kris prefers to leave the meat mixture in the skillet, cover with a layer of potatoes, and sprinkle the top with cheese. “It’s one of Brandon’s favorites!”)

Why didn’t I know about this recipe 15 years ago? This is the type of meal I could have served to the kiddies once a week. It’s fast, healthy, inexpensive, and tastes great. My husband and I totally enjoyed our servings with some of our homemade chili sauce on the side.

Meat and potatoes. 

Order up!

Fresh Ingredients

1/2 cup butter

1 medium onion

4 leeks

Storage Ingredients

2 cups powdered milk

2 cups potato flakes

2 cups water

3 cans chicken broth (15 oz. each)

Here’s another simple food storage recipe that used a portion of my long-term supply (potato flakes), my three-month supply (powdered milk and chicken broth), and fresh ingredients (butter, onion, and leeks) to prepare a NORMAL family meal.  AND IT WAS SO EASY!

After cutting the dark green tops off of the leeks, I sliced them lengthwise in order to carefully wash away every spec of dirt. It only took about one minute to run the onion and leeks through the slicing blade on my food processor. Then I tossed the veggies into a pan to saute with the butter until just slightly browned.

Next, I poured in the chicken broth and water. When it was nice and hot I stirred in the powdered milk and potato flakes. Garnish with a little grated cheese and you’re DONE!

A happy worker is a good worker.

Our local grocery store is practically giving away pork chops right now. I bought a bunch and decided to use up some more of my three-month supply of food storage ingredients.

Fresh Ingredients

4-6 pork chops

Storage Ingredients

1 bottle French dressing (8 oz.)

1 can whole cranberries (14 oz.)

1 envelope Lipton Onion Soup Mix

Brown the pork chops on the stove in a pan with a little olive oil.

Mix together the dressing, cranberries, and onion soup mix. (I made a double recipe for nine chops.)

Transfer meat and drippings to a crock-pot. Pour sauce over pork chops and cook on low heat for about 3 hours.

Serve with hot instant mashed potatoes from your food storage or fresh baked Yukon Golds, like we had tonight.

Pig out!

When exactly, is dinner NOT an emergency? 

Tonight my problem was that I just came back into town and spent the entire day playing catch-up on every single thing that didn’t get done during the past week. But with a couple of cans of cooked beef chunks and one can of French onion soup I was able to throw together a meal, STAT.

Even with all the talk of pandemic, tonight’s meal was only a TEST. 

In the event of an actual emergency, I might not have the fresh mushrooms, baked potato, sour cream, steamed broccoli, or hearts of Romaine lettuce leaves. Nevertheless, the cans of cooked beef and onion soup could easily be served over rice, pasta, instant potatoes, or even beans and provide a viable meal for any family.

BEEF CHUNK MUSHROOM GRAVY AND POTATOES

Fresh Ingredients

1/4 cup butter

6-8 large mushrooms, washed and thick sliced

Storage Ingredients

2 cups of instant potatoes

2 cans Roast Beef chunks, with liquid (12 oz. each)

1 can French onion soup (10 3/4 oz.)

3 tablespoons flour

Saute mushrooms in butter until partially softened. Sprinkle with flour and continue cooking for another minute. Pour in the French onion soup and beef chunks with liquid. Stir and simmer until the gravy begins to bubble and thicken. Add salt and pepper as desired. 

Prepare the instant potatoes per package directions. (Just add water.) Serve hot mashed potatoes topped with beef and mushroom gravy and enjoy!

Fresh Ingredients

2 eggs

1 cup ricotta cheese

8 tsp. butter

1 cup Romano cheese, grated

Storage Ingredients

1 cup instant potato flakes

1 tsp. salt

3 cups flour

Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!

***NOTE: Before cooking, gnocchi may be frozen on a cookie sheet, then placed in a plastic bag to store for up to a month in the freezer.

KILLER CHEESE SAUCE

Fresh Ingredients

1 cup butter

16 oz. cream cheese

2 c. whipping cream

Storage Ingredients

1/2 tsp. dry minced garlic

1/2 tsp. salt

Combine all ingredients and heat very slowly. Stir until smooth and pour over pasta.

RED SAUCE WITH SAUSAGE

Fresh Ingredients

1-2 lbs. mild Italian sausage

Storage Ingredients

2 jars spaghetti sauce (1 lb. 10 oz. each)

Bake or saute sausage as instructed on package, until fully cooked. Slice and add to jarred sauce. Heat and serve over pasta.

This recipe for homemade gnocchi makes two pans full of potato dumplings, smothered in a deliciously rich, creamy blend of cheese, cream, tomato, and sausage. Everyone, including very little children, absolutely loves it. I like to prepare the gnocchi days ahead of time, keep them frozen in the freezer, and then boil them about 20 minutes before we’re going to eat. I also prepare both the cream sauce and the red sauce with Italian sausage slices the day before and slowly warm them ahead of time.

After boiling the gnocchi, I drain and divide them equally between two 9 x 13 inch cake pans, cover each with the Killer Cheese Sauce, and store in a warm oven (300 degrees) until ready to serve. When we’re ready to eat, I also like to garnish the cream sauce with a little additional grated Parmesian cheese and chopped fresh basil or Italian parsley. I serve the red sauce separately so that the guests may help themselves and select the amount of meat they prefer. The preparation for this dish takes some work, mostly ahead of time, but is sooo worth the effort.

FRESH INGREDIENTS

1 pkg. frankfurters

STORAGE INGREDIENTS

Instant mashed potatoes

1/4 cup sweet pickle relish, drained

2 T. mayonnaise or salad dressing

1 T. dry instant minced onion

2 tsp. prepared mustard

Heat oven to 350 degrees. Prepare instant mashed potatoes for 4 servings. Stir in pickle relish, mayonnaise, onion and mustard. Spoon into ungreased one quart casserole or small cake pan. Cut each frankfurter lengthwise in half, then cut crosswise in half. Insert frankfurter pieces upright around edges of mashed potatoes. Bake uncovered for 20 to 30 minutes.

This dish was originally called something generic like Hot Dog Casserole but I think Uncle Frank suits it much better. Let’s face it, the recipe is completely loveable AND just a little odd. Don’t get me wrong, it tastes good! Even one of my college age daughters helped herself to two servings. But…I would recommend letting the babysitter prepare and serve Uncle Frank when you and your husband have plans to dine out. Hey, if you’re using your food storage it’s easier to afford a healthy restaurant habit.

I could post a picture but you should probably see this for yourself, in person.

Fresh Ingredients

2 lb. lean ground beef

2 eggs

Storage Ingredients

Stove Top Stuffing Mix, for chicken or herb variety (6 oz. box)

1 can evaporated milk (12 oz.)

1/2 cup barbecue sauce or ketchup

Heat oven to 375 degrees. Mix all ingredients and shape into an oval loaf in a sprayed or oiled 9 x 13 inch baking dish. If desired, top with additional barbecue sauce, ketchup, or chili sauce. Bake for 1 hour.

This recipe (Kraftfoods.com adaptation) is the quickest way I know to whip up a classic family meal, using ingredients from both a three-month supply and long-term food storage. Instant mashed potatoes and canned corn are perfect sides and take only minutes to prepare.

We also love to use the leftovers for meatloaf sandwiches. Just microwave a couple slices topped with your favorite cheese and serve between toasted bread spread with a little mayo, ketchup and mustard. Topped off with pickles and tomato, I’m NOT thinkin’ Arby’s.

Fresh Ingredients

• 2 green onions

Storage Ingredients

• 3 c. instant potato flakes
• 1 ½ c. powdered milk
• 1 tsp. salt
• ½ tsp. pepper
• 1 tsp. dry minced garlic
• 1 T. Miracle Whip (or mayonnaise)
• 1 can corn, drained

Bring 4 cups water, salt, pepper, and garlic to a boil. Turn off heat and stir in powdered milk and potato flakes. Add Miracle Whip, drained corn, diced green onion and adjust seasonings.

These potatoes don’t have any butter, sour cream, or cheese added but they taste just as good. I especially like the recipe because it gives me another covert way to use my powdered milk and canned vegetables. I’ve served them to company with Sunday pot roast and received rave reviews.