Food Storage Peanut butter Balls

Food Storage Peanut butter Balls

2 cups peanut butter
2cups powdered milk
3/4 cup of honey

mix all together, and shape into little balls then freeze.

How to cook whole wheat

How to cook whole wheat
Julie Grow

1 c of clean, whole kernel wheat
2 c water
1 t salt

Wash the wheat. Add wheat, salt, add cool water and let soak overnight or for 12 hours. After soaking time is up, place soaked wheat over heat, bring to boil and boil for about 5 minutes. Turn heat to simmer and let cook until tender about 1-1 ½ hours.

Yield: eight to ten servings.

*Whole kernel wheat and boiling water may be put into a thermos bottle and held overnight to cook the wheat. it may also be cooked in a deep well cooker, double boiler or Crock pot.

Macaroni Salad

Macaroni Salad – Cooking with Basic Food Storage

1 cup uncooked macaroni or other pasta
1 t. salt
4 cups boiling water
1 can tuna fish
1 cup chopped vegetables (celery, green pepper, onion, cooked peas, carrots, etc.)
Salad dressing

Bring water and salt to a boil. Add macaroni. Boil until tender (abt 10 minutes); do not overcook. Drain. Rinse in cold water. Drain again. Chill. Mix with tuna fish and vegetables. Marinate with salad dressing to taste (approximately ½ cup).

Bean Cake Sandwich

Bean Cake Sandwich
Paula Deen food storage - meatless

3 cups leftover cooked white beans,
(I use any canned beans, black eyed peas, pinto, any beans)
All-purpose flour, enough to bind patties
1 tablespoon butter
1 tablespoon vegetable oil
Mayonnaise
8 slices white bread, I use hamburger buns
1 small onion, sliced into rings

In a medium bowl, coarsely mash beans with a fork and add flour until well combined. Shape bean mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add bean patties, in batches as necessary, and brown on both sides until crispy.

Spread mayonnaise on 2 pieces of white bread. Place bean patty on bread and top with onions. Repeat to make 4 sandwiches.

5 Bean Soup

5 Bean Soup
Michelle Doty

2 cans pork & beans (15 oz)
1 can black beans
1can kidney beans
1 sm. red beans
1 can garbanzo beans
1 C ketchup
¼ C brown sugar
1 T white vinegar
2½ C water
1 tsp liquid smoke
1 onion chopped
Dash of worchestershire
1 lb hamburger, browned
½ lb bacon cooked and crumbled
garlic salt

Combine in crock pot cook on low 6-8 hours.

Missionary Casserole

Missionary Casserole
Food Storage Recipe

1 can chicken
2 eggs
1 can chicken noodle soup
1 small container of Stove Top Stuffing
1 can cream of chicken soup
½ cup water

Mix all together, pour into baking dish and bake at 350 until brown and bubbly.

Jambalaya

Jambalaya (food storage)

2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts

Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.
For variety add kielbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!

White Chili

White Chili (Food Storage friendly)

1 to 2 teaspoons cumin
desired amount of dried onion, just shake some in there
1 tablespoon garlic powder, or dried garlic
1 tablespoon corn oil
1 can of chicken
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can navy beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken bouillon cubes
1 1/2 cups boiling water
a pinch of cayenne pepper
a pinch of paprika

In a crock pot, or dutch oven cook onion, garlic, and cumin in hot oil.

When garlic, onion and cumin are mixed and heated, stir in chicken, then add beans, corn, and chilies. Stir to blend. Combine chicken bouillon with 1 1/2 cups boiling water, and stir through chili. This is where I add my pinch of cayenne pepper and paprika

Cover and let chili cook over low coal or heat, or in ashes until flavors are blended- about 30 minutes. Stir with a wooden spoon, as both beans and corn have a tendency to scorch or stick if heat is too high. When rotating this dish top with Monterey jack cheese, salsa and or sour cream. And serve with chips or cornbread.

Dutch Honey

Dutch Honey (Food storage friendly) for pancakes, waffles, or ice cream.

1 cup dark corn syrup (in a bind use regular pancake syrup)
1 cup sugar
1 cup canned milk

Simmer syrup and sugar together, stirring occasionally until sugar is dissolved. Remove from heat cool down 3 or 4 minutes, stir in milk. Makes about 21/2 cups, serve hot or cold, store in refrigerator.

Cracked Wheat Cereal

Cracked Wheat Cereal
Julie Grow

1 c cracked wheat
3-4 c boiling water
1 t salt

Add wheat gradually to boiling water so that the water continues to boil, then gently simmer until done: about 30 minutes
Cracked wheat can be used as a meat extender. Just soak for a little while and use with ground meat.

Parched wheat: Soak wheat about one hours. Dry between towels as dry as possible. Put thin layer of wheat in hot skillet and a little oil. Shake as for popcorn. When lightly browned and lightly popped remove from pan and season.

Blender Wheat Pancakes

Blender Wheat Pancakes (These are yummy!)
Food Storage Recipe

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.

Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes. I got 12 medium pancakes from this recipe.