Meal Planning and Food Storage

by Gayle from Gainesville

Formulating a workable food storage plan seems such a daunting task. We have all seen the online food storage calculators—that we should all have X amount of wheat, X amount of rice, X amount of beans, and X amount of dried milk per person.

But what can you really make from these staples? Bead, well yes. Beans and rice, well, yes. But this seems so bland. And the recommendation to store spices is a great idea, but spices can only do so much. None of this is enough.

Beans and rice with homemade bread is good eating, but not for every meal. I want to go beyond the minimal recommendations suggested by the food storage calculators. And it is important to emphasize that the food storage calculators represent a basic minimum for survival. I don’t want my family just to survive. I want them to flourish. I want them to sit down for dinner and feel satisfied.

What I have been searching for is a systematic approach to meal planning using shelf stable foods. I don’t just want a year’s supply of wheat for my family, a year’s supply of rice, a year’s supply of beans. I want enough supplies on hand that I can prepare meals for an entire year. One solution would be to purchase a year’s supply of freeze-dried food. But the price tag for this option is prohibitively expensive and the nutrition questionable. So I needed an alternate strategy.

This week I read an interesting tidbit—that the average American family eats the same dozen or so meals over and over again, month after month. I thought this was odd but when I made a list of the dinners I fix most often, the list wasn’t that long. So that’s when it hit me. Instead of just storing staples, I should be storing ingredients for the meals I prepare most frequently.

The difference might seem trivial at least at first glance. But it’s actually very important. I want to be secure in the knowledge that my family can sit down to dinner and have something good to eat each night and that I don’t have to feed them the same thing over and over again. Eating the same thing every night would lead to food boredom, and as I am sure you all have read, during WWII people throughout Europe, especially France, starved to death while they had plenty of grains in their barns.

So my plan is to come up with at least ten meals I can prepare from shelf stable foods, and then to acquire enough of these foods to last for a year. I plan on interspersing these meals with dinners prepared using fresh foods. So one night we can have steak, sweet potato and salads; the next night we can have beef stroganoff made from shelf-stable foods.

Here is a list of meals that can be fixed from shelf stable foods. Some of these, like chili and cornbread, I prepare regularly using shelf-stable foods. Others, like beef stroganoff, will need a bit of testing to make them from shelf-stable foods. So here’s my list:

  • Beef Stroganoff
  • Turkey Pot Pie
  • Chili with Cornbread
  • Chicken Soup
  • Red Beans and Rice
  • Chicken Burritos with Refried Beans
  • Tuna Casserole
  • Ham and Scalloped Potato Casserole
  • Shepherds Pie
  • Pasta e Fagioli

My plan is to make a list of ingredients for each meal, and then multiply each ingredient for each recipe by 30. I figure that will give me roughly 300 meals. Since we eat off many of these dishes for several days, I will have a year’s worth of dinners.

To break this strategy down further, here is the ingredients list for Pasta e Fragioli:

  • 1 cup red beans
  • 1 cup white beans
  • 1 pint canned ground beef
  • 1 quart spaghetti sauce
  • 1 pint stewed tomatoes
  • ½ cup dehydrated onion
  • ¾ cup dehydrated carrots
  • ¾ cup dehydrated celery
  • 2 cubes beef bullion
  • dash of oregano
  • dash of garlic
  • 1 ½ cup elbow macaroni

So given this ingredient list, I can determine a one-years supply of this soup by multiplying each ingredient by 30. Once I do the same for the other meals, I will be well on my way to having a year’s supply of dinners for my family.

I aspire to have a year’s supply of dinners by the end of the year. (Once I am finished here, I will work on the breakfast menu. Right now, I have a six-month supply of cold cereal, oatmeal and pancakes. I will worry about lunch after that. But since dinner is the main meal of the day, that’s where I am starting.)

To implement this plan fully, I need ten good recipes. I consider the above as a rough draft. I would like to see what kinds of meals you all plan to prepare using shelf-stable foods.

Please post your recipe. I bet the Wolf Pack could come up with a great list of recipes. We could even publish a book, Cooking with the Wolf Pack. And M.D. could keep the royalties as payment for keeping this site up and running.

Much thanks M.D. Your service is appreciated.

Comments

  1. Lint Picker (Northern California) says:

    Gayle, a great guest post. I can see your INTJ brain has been working hard on this project. 🙂

    My simple ISTJ brain just tells me to buy 365 cans of various meats, 365 cans of various veggies (including canned potatoes), 365 lbs. of rice/beans/split peas combined, a whole bunch of bagged-up tortillas to replace bread, and 30 lbs. of oatmeal. Then some powdered milk, powdered whole eggs, honey, salt, spices, and oils.

    Thankfully, my taste buds don’t get bored easily.

    I like the idea of a simple stored food recipe book. That would be a great group project and MD could reap the profits with a hat tip to the Wolf Pack. Of course, each recipe submitted could include the byline of the individual wolf pack member via his/her screen name. For example: “Road Kill Dark Lord Stew from the pantry of Lint Picker.”

    Gayle, please keep these big brain articles coming. 😉 xoxoxox

    • Thanks for that Jim, I can never have too many Mexican recipes.

      • Lint my computer just loves you. It put my comment to Jim on your comment.
        I don’t have a bean counter brain either. I just do it and worry about it later. I know how to throw a meal together from whatever and how to cook it and make it taste pretty good.
        I figure I don’t need to know anything else. Besides I like being surprised by all the wonderful things I have in storage that i forgot I had.

    • templar knight says:

      “Road Kill Dark Lord Stew…”

      We could be so lucky. And besides, that recipe would make a buzzard puke! LMAO!

    • Lint,

      It never occurred to me to have 365 cans meat, 365 veggies, . . . LOL

  2. AZ Rookie Prepper says:

    I do a lot with ramen noodles. I use the Korean “Shin” ramen, its more expensive but is also larger and has a better taste, especially the hot spice packet. From my storage foods, I add reconstituted egg (fix it ahead of time and add while cooking the ramen), dried peppers, dried mushrooms, a small can of chicken and that makes a very large meal. You could substitute spam or beef or shrimp too. DH carrots could go in also. If you want to you can also add cheese, dried onion, garlic, DH peas, pretty much anything goes with ramen. Good stuff.

  3. Thank You Gayle, This will help get me out of my rice-and-beans rut. Food is the weak link in my preps, and it just got a little better..

  4. Here’s my favorite recipe for homemade summersausage.

    Mix together 2 lbs. ground meat (beef, pork, turkey, venison, etc. (or a combination ) with 1 cup water, 3 Tablespoons Morton tender quickcure salt, 1/4 teaspoon coarse ground black pepper, 1/8 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon mustard seed, 1/4 cup uncooked instant rice and 1 Tablespoon liquid smoke.

    Mix all ingredients well by hand, form into 3 rolls size of a Ritz cracker, wrap in heavuy duty aluminum foil and refrigerate for 24 hoours. Place in a big enough cooking pot, cover with water and boil 1 hour. Remove from water, cut several slits in foil to allow liquid to drain. Let cool. Remove foil and discard. Rewrap in fresh foil and either refrigerate or freeze. Keeps quite a long time in freezer (unless the kids find it.) This is a great snack with crackers.

  5. Rice, Beans, and Corn:

    Cook one cup of rice. Meanwhile, heat one can of black beans (or prepare 1/2 cup dried beans) and 1 can of corn together. Add 1-2 tsp of cumin. Add corn/bean mixture to rice. Also can add cilantro/lemon juice to adjust taste. Eat as a main dish, side dish, as a salsa (just add some fresh tomatos/canned tomatoes to the mix), or on tacos. Serves about 3-4. Can easily double/triple recipe depending on need/family size

    About the easiest meal you can make with your staples and one of the tastiest, and also includes about all the vitamins/minerals/calories you could ask for.

  6. Tom the Tinker says:

    Jim (ohio): That much cumin make it all that ‘hot’ in a spicy way on a scale of 1 to 10?

    Anybody: Anyone have a ‘simple’… easy… as in for the none baker/cook.. recipe for flour tortillas???? and Pizza dough???

    Gayle… Oh Rah Ma-am. Another hole in my preps plugged… or as soom as I do the math and adjust………..

    • Tom,

      Check out this link.

      http://www.youtube.com/watch?v=TYHsLgBmCB4

    • One teaspoon doesnt make it spicy at all (if you’ve ever eaten at Chipotle, it tastes like that). If you use two tsp its a lot more flavorful but doesn’t really add any spice. I suppose if you wanted it spicy you could substitute the cumin for chili powder and add a couple jalapeno’s. my digestive tract isn’t as kind to me as it used to be though, so i’ve shyed away from spicy things for the most part.

    • Whole Wheat Tortillas
      3 cups whole wheat flour
      1 Tablespoon baking powder
      1/3 cup solid shortening
      1 teaspoon salt
      1 cup warm water
      Mix flour, baking powder, shortening and salt together in a bowl. Rub the mixture together with your fingers until it forms small crumbs. Add the warm water gradually and mix with a fork. Add some additional flour and knead by hand for a few minutes until the dough is smooth. Divide the dough into 12 balls, set them on a plate, cover with plastic wrap and let sit for 30 minutes.
      On a lightly floured surface, roll each ball with rolling pin into a thin circle. Bake on a very hot, ungreased griddle until lightly freckled, about 30 seconds per side.
      These can be a good substitute for bread. You can also sprinkle with coarse salt before cooking, cook them longer until they are crunchy and use as crackers.

      • Hunker-Down says:

        UTmom,

        Another one for our survival manual. Thanks.

        If making crackers, could it be scored while it is cooking, with a pizza cutter to about the size of ‘store bought’ crackers?

    • Easiest Flour Tortillas Ever:
      3 cups flour
      1 tsp. salt
      1/3 cup vegetable oil
      1 cup warm water

      Mix all ingredients into dough. No need to knead.
      Roll into balls slightly bigger than a golf ball.
      Flatten and roll into circle with rolling pin.
      Cook in hot dry iron skillet about 30-45 seconds each side.
      Store in plastic bag in fridge, or eat fresh.

      I have been on a burrito kick lately, I have been eating these homemade tortillas with homemade blackbean filling.
      Cook black beans in pressure cooker.
      Drain. Put beans in food processor with taco seasoning mix. Blend. Add water if it is too thick.
      open a jar of salsa and enjoy!

      • Lint Picker (Northern California) says:

        Christine, thanks for the easy flour tortilla recipe. When I run out of the store-bought ones, I can try my luck with your recipe. Muchas gracias, senorita. (I’m learning spanish since it will undoubtedly be the primary language of California someday soon.)

        I’ll try UTMom’s as well. But it would be so much easier if bread grew on trees. 🙂

  7. MD
    I think this blog shines a light on an opportunity for another book …. a cook book!!! I know you time is limited with the book deals but since you can get all the recipes from us, you could compile the list with the help of one or two of us and provide the e book for free on your website or for a small fee like your CD.

    Just thinking out loud, no need to post this.

  8. Lynda from MA says:

    Okay, since there are now two Lyndas here, I’ve chosen my avatar and am the original Lynda from Massachusetts. The ISTJ one.

  9. Thanks for an awesome article! I am just getting started on my food storage and was a little overwhelmed as to where to start… it makes sense to plan the meals first and then buy from there, rather than buying tons of food and trying to make meals from it! LOL!

    I am planning two types of storage- just add water, heat’n eat to have in the BOB/BOV (freeze-dried, dehydrated, etc.), and ingredients to make “real meals” at home. I don’t know how to can (yet). 🙁

    One I will mention I haven’t seen yet- don’t underestimate the importance of fresh GREEN things in the diet. Hard to manage in a SHTF situation, but seeds that can be sprouted for sprouts, and salad greens are a good idea. Sprouts are easy, and hydroponics can be done indoors for fresh baby salad greens…

  10. Great article Gayle and great recipes everyone! Definitely should be collected and published.
    But for me, most of it is simply too complicated. Let me explain – I’m 61, 6’5’’, 220lbs and work as a timber feller which means I handle heavy equipment and must carry it over steep terrain.

    Breakfast – pancakes, eggs, fruit juice, coffee
    Morning break – butter & jam rolled in a pancake, coffee
    Dinner – cheese, bread, fruit, and wine
    Afternoon break – butter & jam sandwich, water
    Supper – beans & rice or vegetable soups or pastas with bread, salad and wine
    Snack – cookies, cake or pie and coffee

    Bread is baked every night and pots of beans or soups are simply left on the back of the stove until finished.
    This has been my diet for a long, long time now. It’s simple, doesn’t take a lot of time to put together and all ingredients are cheap, easily stored and most I produce right here at home.

  11. KansasProud says:

    Gayle,
    Great article. I really enjoyed it and I think I will look over my supplies with this in mind. My problem is that I need to prep for my DD and her family. The children (my grandkids) eat mainly fast food and I am not sure how to prepare for them.

    • KansasProud,

      If I were prepping for kids, I would definitely have some canned chicken chunks and stuff to make mac & cheese. Kids like tacos too. You could prep some taco soup. I think potatoes–diced or mashed would work well.

    • AZ Rookie Prepper says:

      KansasProud, I would prep the foods that are going to keep you alive. When the kids get hungry enough, they’ll eat what you put in front of them. Dont let their current poor diets stop you from doing what needs to be done.

      • Poor diets aside, I buy chocolate covered peanuts from MRE Depot packed with oxygen absorbers for longer term storage.
        Taste great by the way. They also have chocolate chips and a lot of different name brand cereals that kids like.

      • KansasProud says:

        Thanks Gayle and AZ. I think you are right that I need to just prep what keeps us alive because Gayle even though the items you mentioned are good kid items, my grandkids wouldn’t eat them. Well, the mashed potatoes they will. I have never seen anything like it. I love them dearly but I sure don’t like trying to feed them. A long story but it is what it is.

        I”m sorry it took so long to respond. I have very limited computer access. Hope to change that soon. A new company is coming to town that hopefully will offer service to our humble home. Would love to have cable but they are not in the country yet. So….Such is the life in small town America.

        • AZ Rookie Prepper says:

          KansasProud, I am amazed that parents these days let kids get away with being picky eaters. When I was young, I ate what was put in front of me. No choice. Eat it or go hungry. Was told that this was not a matter of choice. I even gagged down beets, although to this day I wont eat them unless its a survival issue. Like I said, if the kids get hungry enough, they’ll eat whats put in front of them, unless some adult takes pity on them and caves in to their demands….

        • No problem. I think once you put your grandkids to work, once they put in a full day’s work in the garden, they will get hungry and then they will eat.

          • I’d be very careful about making that assumption.
            I’ve read a couple of reports that have shown many people, and especially children, cannot make that transition to unfamiliar foods in times of stress even if they are hungry. They will loose weight and quickly loose the desire to eat anything at all and you will not be able to “force” them to eat.
            The stress alone after TSHTF, will be extremely difficult to deal with – don’t compound it with an immediate change of diet! Start now implementing minor changes and, where possible, store what you, and the kids, normally eat.

            • I keep an Ensure like generic drink [5 cases] in my preps. The grands don’t think of it as food unless it’s in a paper bag with a toy.

  12. Hi All,

    Here’s the outlines of our book thus far–not bad for two days. Please make sure I’ve given you proper credit for your recipe. Feel free to suggest recipes, volunteer for a “need recipe”, or whatever. We are the Wolf Pack.

    Cooking With the Wolf Pack

    Table of Contents

    Chapter 1: Equivalents

    How to mill flour and make all purpose flour, cake flour, bread flour, etc.

    Chapter 2: Breads

    Tortilla, Corn (Need Recipe)

    Tortilla, Wheat (UT Mom)

    Pancakes (Kate in Ga)

    Pancakes with Carmel Sauce (Kate in Ga)

    Whole Wheat Bread (UT Mom)

    Cinnamon Raison Wheat Bread (UT Mom)

    Chapter 3: Soups

    Magic Mix (Bitsy)

    Chicken Soup (Gayle)

    Black Bean Soup (Daisey)

    Mixed Bean Soup (Gayle)

    Split Pea Soup (Cat)

    Chili (Lynn)

    Potato Soup (Need Recipe)

    Chapter 4: Caning Meat

    Chicken (Need Recipe)

    Hamburger (Need Recipe)

    Hamburger and Adnouille Sausage (Need Recipe)

    Turkey (Azyogi)

    Chapter 5: Dinner

    Red Beans and Rice (Gayle)

    Backpacker Beans (Alikatt)

    Beef, Rice & Bean, and Cheese Burrito (Judith)

    Cuban Rice and Chicken (Veee)

    Chicken Fried Rice (Veee)

    Linguine & White Clam Sauce (Veee)

    Tuna Casserole (Veee)

    Tuna Rotini with Italian Dressing (Gayle)

    Mac & Cheese with Ham (SrvivlSally)

    Shepherd’s Pie (Gayle)

    Beef Stroganoff (Kate in Ga)

    Korean Shin (AZ Rookie Prepper)

    Chili Mac (Need Recipe)

    Turkey Pot Pie (Need Recipe)

    Chapter Six: Dissert

    Oatmeal Cookies (Need Recipe)

    Chocolate Chip Cookies (Need Recipe)

    Brownies (Gayle)

    Pineapple Upside Down Cake (Need Recipe)

    Peach Cobbler (Gayle)

    • AZ Rookie Prepper says:

      I’ll submit a recipe for Hearty Egg Drop Soup too, give me some time to run through my INTJ mind so I get it right.

      • I’ve added it to the list.

        • KansasProud says:

          Hey, I ‘ve a receipe too. I’m at work right now but I will try to post it Monday. It is super good according to various family members.

      • AZ Rookie Prepper says:

        Ok, Hearty Egg Drop Soup using nothing but stored ingredients. Ahead of time, rehydrate 1/2 cup of DH corn. I mix up enough DH egg for the equivalent of 4 regular eggs. Boil enough water for 2 cups of broth made from chicken bouillion. Add 2 teaspoons soy sauce. Slowly pour liquid egg mixture into the boiling broth. Add 2 teaspoons of corn starch to 2 – 3 tablespoons water and stir until cornstarch is dissolved, add that to boiling soup mixture. Put in rehydrated corn. Turn off heat. For a heartier dish, add canned chicken. Season with black pepper, chives or dried green onion, and salt to taste.

    • Hunker-Down says:

      Gayle,

      Data about each recipe that would be invaluable is; 1) how to store the finished recipe, and, 2) shelf life. Most are intended to be eaten immediately, but those that can be canned or sealed in some manner for a few months or more would be key to survival. Imparting that knowledge to dorks like me could save lives.

      My contribution is in the comfort food category; I am not a chocolate addict, I can quit anytime I want, I did once.

      5 minute fudge-candy bars

      1 lb. almond bark
      12 oz. pkg. semi-sweet chocolate chips
      1 c. or more of planter peanuts, or the nut of your choice.

      Combine almond bark and chocolate chips in a crock pot. As soon as possible, stir in the nuts. We prefer to keep pouring in as many nuts as possible, as long as they are coated with the chocolate. Do not allow the heat to get high enough to crystallize the sugar. Drop tablespoon size portions on waxed paper to chill.

      We use the microwave instead of a crock pot, it’s much faster. Microwave the almond bark and chocolate chips on high for 3 minutes. Do not exceed 3 minutes or the sugar will crystallize. Remove from microwave and stir in the nuts. Drop tablespoon size portions on waxed paper to chill.

      Storage method: Vacuum seal and place in freezer.

      Storage time: Both the almond bark and chocolate chip makers have a use by date of 18 months. We add one year to that number to offset the manufactures need to obsolete their product ASAP. We add another year because we store
      the bars in the freezer. It would be great if storage life was 5-10 years but we limit our estimated expiration date to 3.5 years because of the oil present in every ingredient. Our 3.5 year estimate has not been tested.

      • Gayle I use the corn tortilla recipe on allrecipe.com.
        It helps if you buy a cast iron tortilla press. Easy to make.

    • I will get my strawberry/raspberry/blackberry and other berry vinaigrette out tomorrow …………..lasts forever once it is water bathed. 🙂

    • Here are the recipes that I owe you. If you need anything else let me know.

      Oriental Chicken Fried Rice
      1/4 C oil or shortening
      2 C cooked rice, cooled
      1/2 c rehydrated dry onions (1-2 T dry)
      1 C rehydrated shredded carrots (6-8 T dry)
      1/2 C chopped chicken or 2 small cans drained
      1 T peanutbutter
      1/4 c rehydrated peas, (1 T FD or dry)
      2 T soy sauce
      2 eggs (equivalent rehydrated powder)
      spices to taste; including garlic, turmeric, hot pepper.
      In large heavy frying pan, heat oil. Add rice, onion, chicken, and carrots. Stir frequently with spatual until rice begins to lightly brown. Add peanut butter (no it doesn’t taste “weird”), soy sauce, peas, and spices. Continue stirring while flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustad sauce.
      Serves 2

      Linguine with Creamy Clam Sauce
      1/2 lbs linguine or other ribbon pasta
      For Sauce:
      1 Can Whole Clams, drained, reserve liquid
      1/4 C milk
      3/4 C water
      1 T butter or oil
      1 T AP flour
      1 t dried chopped onion
      1/4 t garlic powder
      1/2 t dried basil, crushed
      1/2 t dried oregano, crushed
      1/2 t dried parsley
      1/8 t salt
      1/8 t pepper
      2 T dry white wine
      2 T grated Parmesan cheese
      Cook Pasta:
      Boil salted water. Cook pasta uncovered for 8-12 minutes, or until al dente, stirring occasionally. Drain.
      For Sauce:
      Drain clams, reserving liquid. Add instant milk and water to reserved liquid to make 3/4 cup.
      In medium saucepan, melt butter or oil. Stir in the flour, chopped onion, spices. Add milk micture all at once. Cook and stil ’till thickend and bubbly. Cook and stir for 1 minute more. Stir in the wine and clams. Heat through.
      Serve sauce over hot pasta. Sprinkle with Parmesan cheese. Serve immediately.
      Serves 2.

      Tuna Shells with Capers in White Wine Sauce
      1 C mini shells pasta
      1 T oil
      1-1/2 t onion flakes
      1 pinch red chili pepper flakes
      1 Can white chunk tuna, drained
      1 T capers, drained or 1 t dried and rehydrated
      1/4 t salt
      1 T dried parsley
      1/4 c white wine or chicken stock or water
      Cook pasta al dente, 8019 minutes. Drain
      While the pasta is cooking, prepare the rest of the recipe. In a saute pan, heat oil on medium heat. Add dried chopped onion, pepper flakes, tuna, capers, salt, and parsley. Add wine, bring to simmer then lower heat to low. Cook for 10 minutes or longer, while the pasta cooks. If the mixture begins to dry out, add a little more wine or pasta water.
      Add pasta to pan with tuna. Toss to mix. Add a few grinds of black pepper to taste.
      Serves 2

      Linguine with Tuna, Walnutes, Lemon, and Herbs
      1/2 lbs linguine
      3 T walnuts, chopped
      1 T oil
      1 can tuna
      2 t lemon peel, dried
      1/4 t salt
      1/4 t pepper
      1/4 t garlic powder
      1 t dried parsley
      1/8 t thyme
      1/4 t dried chives
      1 t lemon juice

      Cook pasta until just done, about 12 minutes. Drain
      In small frying pan, toast the walnuts over moderately LOW heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 over for 5-10 minutes.

      Meanwhile, in large frying pan, heat oil over moderate heat. Add lemon peel and all other spices. Cook stirring for 1 minute or until fragrant. Stir in the tuna and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, lemon juice, and the toasted walnuts.
      Serves 2

      • Veee,

        I added specific measurements for spices. Does this look okay?

        Oriental Chicken Fried Rice (Veee)

        Ingredients:

        1/4 cup oil

        2 cup cooked rice, cooled

        1/2 cup rehydrated dry onions (1-2 T dry)

        1 cup rehydrated shredded carrots (6-8 T dry)

        1/2 cup chopped chicken or 2 small cans drained

        1 Tbs. peanut butter

        1/4 cup rehydrated peas, (1 T FD or dry)

        2 Tbs. soy sauce

        2 eggs (equivalent rehydrated powder)

        ½ tsp. garlic

        ¼ tsp. tumeric

        ½ tsp. cayenne or chili powder

        Directions:

        In large heavy frying pan, heat oil. Add rice, onion, chicken, and carrots. Stir frequently until rice begins to lightly brown. Add peanut butter, soy sauce, peas, and spices. Continue stirring while flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustard sauce.

      • Veee,

        These recipes are great. If you have any other recipes that you cook regularly using shelf stable foods, feel free to post them.

        Are you a chef?

        • Too funny! No, I’m just a cook who was into prepping back in my Mother Earth Days in the ’70s. Then more out of necessity than any other reason.

          For my taste, I’d cut the spices in half. So 1/4 t garlic, 1/8 t turmeric, 1/8-1/4 t if using cayenne or 1/4 – 1/2 t chili powder.

  13. Ugg. I forgot these from Bitsy.

    – Pasta with Alfredo (made from Magic Mix)
    – Chipped beef gravy over toast
    – Ham & bean soup
    – Chicken pot pie topped with biscuits

    • Gayle……
      -Chipped beef gravy over toast…….
      We had another name for that, in the service.
      Frankly, I liked it.

      • S.O.S. We were poor growing up (at least when I was young) and we had that once or twice a week. I haven’t eaten it since. Yuck.

        • I had almost forgotten about SOS. We were middle class but still ate it at least a few times a month. I actually like it. The good thing about it is that you can buy the chipped beef with a pretty heavy salt content which helps it keep well, kind of like jerky. You can soak it in a few changes of water to leach out some of the salt before preparing it, and it provides a good bit of nutrition.

      • My Mom called it Shit on a Shingle. Very appetizing, eh/

  14. I think it would be interesting to include things like peach syrup, sugar cane syrup and maple syrup. And strawberry and grape and peach jelly.

    Who was talking about making peach everything a week or two back?

    Who was talking about making their own maple syrup–that maple syrup and cane syrup were very similar in terms of how to make them?

    I think someone was also talking about making a lot of jam.

    And I would love to include the recipe for apple cider vinegar. Who was talking about this?

    Think about what you make on a regular basis and consider contributing it to Cooking with the Wolf Pack.

  15. Can I throw in a couple of dessert recipes? This “cake with fruit” is easy and quick. Rehydrate 1 cup of fruit. Put 1 stick of melted butter or margarine or equivalent butter powder mixed into a 9×9 cake dish. Mix 1 cup of self rising flour, a cup of sugar and three- fourths of a cup of reconstituted dry milk or fresh milk . Pour it in the baking dish over the top of the melted butter, dump the fruit including any juice over the top of the batter in the baking dish. Bake at 350* for 35 to 40 minutes.

    The second is oatmeal chocolate chip cookies. 1 cup shortening, butter or margarine. ! cup sugar, 1 cup brown sugar, 2 eggs, 1 tsp. vanilla 2 teaspoons baking powder, 2 teaspoons of baking soda, 1 and a half teaspoons salt, 2 cups of flour and 2 cups of oatmeal and 1 cup of chocolate chips. Mix it all together and bake at 350* for 8 to 10 minutes. It works great as drop cookies, bar cookies or as a giant cookie baked on a pizza pan. You can add 1 cup of raisins, 1 cup of coconut, 1 cup of nuts, 1 cup of chocolate covered raisins, 1 cup of m&m’s or any other munchie bits or add a combination of the munchie bits for a trail mix type of cookie. You can add cinnamon or cloves with the raisins if you want oatmeal raisin cookies.

  16. When I buy extra turkeys to can, [Thanksgiving] some I grind to make Taco filling, Spaghetti/Lasagna/Baked Ziti, and Sage sausage [for biscuits and gravy], Some of them I will boil, debone, and dice. Canned in its own broth, this Turkey base is mainly just meat, spices and broth. From the Turkey base I make Turkey Pot Pie, just add veggies, Rue and bake in crust. [Rue is basically magic mix] Turkey Noodle Soup, Turkey and Dumplings, Turkey Stew, Turkey Stroganoff, Turkey Chili, Turkey Curry. I’m sure I’ve done more with Turkey Base but you get the idea, the meat can be many things depending on what’s available to add to it. For me alone 1/2 pints or even jelly jars is enough to make a meal. For larger groups these ground or diced bases can be put up in larger jars. The breast of one, or three turkeys gets jerked, pepper, smoked, or teriyaki style then hid under the gun safe, where it evaporates whenever the kids or grands come within ten yards of it. When I find my camp cook box with recipe cards I will post my Haybox Frijoles Canarios Soupa. [Peruvian Yellow Bean, Fenugreek sprout soup cooked in a crock thermal style]

  17. Here’s one from Cooking with Honey from the folks at Honey Acres Ashippun WI
    Honey Strawberry Jam/topping
    6 cups [about 5 baskets] sliced strawberrries
    2 boxes [1- 3/4 ounces] powdered pectin
    1-3/4 cups mild flavored honey
    2 tbs. fresh lemon juice {bottled would work azy}
    In a 5 -quart saucepan, combine strawberrries and pectin, mashing or crushing berries to blend completly. Bring mixture to a boil. Boil hard for one min. stirring constantly. Add honey and lemon juice. Return to full rolling boil and continue boiling for 5 min. stirring constantly. Remove from heat. Skim off foam. Ladle into hot sterilized jars. Seal. {water bath as per ball blue book azy} Makes eight 1/2- pint jars.

  18. Raspberry Jam [any fruit e.g. peaches, pluits, sweet cherries]
    4 cups crushed berries
    1 box [1-3/4 oz] powdered pectin
    2 cups mild flavored honey
    2 tbs. lemon juice
    Prepare same as strawberry jam
    makes five 1/2 pints

  19. Getting fuzzy eyed and careless, new meds have upset circadian rhythm tomorrow night I take melatonin to reset body’s clock. Forgot in last recipe Agave Nectar [light grade A] can be substituted for honey, gives jam a lower glycemic index better for diabetics, better but not a license to get crazy with it. Agave nectar can also stand in for pancake syrup. Caveat Emptor; there are some faked honey and agave out there, is gussied up HFCS and not the real thing. Buyer beware!

  20. mountain lady says:

    Great post here, Gayle. I am going to copy a bunch of recipes, even though a book is probably in the works. I am a not a good cook. I have no imagination when it comes to cooking, so I have to use every one elses recipes. Thank you.

  21. I had the same dilemma with the food boredom. I found that if I buy most meats from bulk stores like Sams Club or Costco I can stock up on things like chicken and beef for the month without emptying my bank account. Also I watch for stores having awesome sales on different meats. When I go to put them away in the freezer I first separate the meat into the portions I will use in the coming days for meals (example: 4 chicken legs in one package since there are 4 of us in my family). It has saved me a lot of money and the freezer always has at least a months worth of meats for meals.

  22. Hey, will someone post a recipe for pinto beans? I feel silly admitting that I have 100 lbs of pinto beans in #10 cans and not much of an idea of what to do with them–other than bean soup and refried beans.

    • Hunker-Down says:

      Gayle,

      I am SO disappointed. Such a gross planning failure demeans all Wolf Pack INTJ’s.

    • Pintos are great as extenders to make other foods last longer. Cook 1lb (2dry cups) beans every week then take cooked beans and mash up to add to meat loaf, spagetti sauce, stews. About a cup cooked beans to each dish adjust as needed. I use about 1.5 cups per lb meat.

      Make meat & bean gravies (bisto mix is your friend)over rice, mashed potatoes, noodles (switch flavors – meaty,spicey,oriental bbq etc.).

      Make paste mixed with condiments (mustard ketchup bbq sauce) spread on bread with somekinda meat – spam is excellent or cheese.

      • LurkerBob,

        Thanks for the information on pinto beans. I like the idea of meat and bean gravy. How do you make it? I think that would go great in our cookbook. Bean Gravy and Biscuits. A bean and spam recipe sounds good too. Please share your recipes.

        I suspect that most of us have a few very simple meals, like SOS, that we would never think of including in a cookbook. But I think these are just the sort of meals that are needed–ones that you grew up eating because they were inexpensive and easy to fix from shelf stable foods.

        • meat&bean gravy over stuff
          1) brown 1lb hburger or somekinda chopped meat (beef/chicken/pork all work good). leave some *drippings or add back saved drippings if using chopped meat about 2 tablespoons.
          put in 1 cup (or more-1.5) cooked mashed pintos (fast mash with potato masher or fork some lumps ok -for me adds texture)
          add gravy and onion/vegies stir constantly until lite boil, simmer 20 mins while rice/potatoes/noodles/biscuits/toast (pick one) cook.

          2) Gravy – 2 tblspoons flour, 1 tblspoon corn starch 1.5 cups COLD water.
          Mix in bowl add to meat (also can use bisto gravy mix for hburger/beef/pork)

          3) Add chopped onion and veggies peas/Green beans/carrots/corn/mixed veg (pick one) if available or serve as side dish

          note to cooks: like this will make “meaty flavor” to change add bbq /soy/tomato sauce for different flavors. Also spices like garlic/salt/pepper in different quantities.
          *A word about drippings(FAT): In a long term survival situation fat is essential to life. SAVE ALL cooking FATS -and use them back. Also this is pure energy and flavoring. If working hard physical days to stay alive and are not eating any processed food -YOU NEED FATS.

          A word about SPAM: this is probably one of the most versital and valuable stored foods you can have. Six servings per can (about $2.50). Good for breakfast, lunch or dinner. It helped win WWII. In TEOLAWKI, it will be worth more than gold for eating or trading. Keep at least 2 cases in stock at all times if possible. regular/and smoked flavor.
          recipes: note 1 serving is 2 slices about 1/4 inch thick
          Breakfast
          Quick fry 1 serving till brown on both sides add:
          two eggs and grits or fried potatos, toast
          OR 1 scrambled egg , mustard on fresh bread slices
          OR Porknbeans and fried potatoes
          Lunch:
          Quick fry 1 serving till brown on both sides add
          mashed pintos, mustard server on bread.
          Dinner
          Cube can spam add to prepared box Mac&cheese add 1.5 cup cooked pintos not mashed. might need to add a little water.

          • LurkerBob,

            I changed your recipe around a little bit. I wanted to post it to make sure I got it right. Please advise.

            Meat and Bean Gravy (LurkerBob)

            Ingredients:

            1lb hamburger (or any other chopped meat)

            1 cup of mashed pinto beans

            2 Tbs. dehydrated onions

            1 can veggies (corn, carrots, mixed veggies, green beans)

            Reconstitute the freeze dried beef (chicken or pork), if necessary. Place meat in skillet and heat. If using canned beef, reserve 2 tsp. liquid. If using fresh meat, reserve 2 tsp. drippings. Add one cup cooked mashed pinto beans. (This may be increased to 1 ½ cups to extend the meat.)

            Gravy recipe

            2 Tbs. flour

            1 Tbs. cornstarch

            1 ½ cup cold water

            2 Tbs. drippings (if using fresh meats)

            Add gravy. Recipe below. Add onions and the can of veggies. Stirring constantly, bring pan to a slow boil. Simmer for 20 minutes.

            Serve over a starch (potatoes, noodles or rice).

            • That looks good, real professional. Im not a real cook just trying to survive my own personal TEOLAWKI. While available I use fresh stuff and as long as there is electricity use frozen meat that I buy or hunt. When the global crash happens I hope to be off-grid and have my own meat supply and bulk food storage. Problem now is I keep eating it an its hard to get to my goal of 1year storage. Your article here has helped me in that I will begin trying to do home canning (thanks pack). Also looking into sausage making (dried/smoked) as a form of storage. Would like to get 2 of these for meat storage an refrigeration:
              http://partsonsale.com/sundanzer.html

              My thanks to MD Creekmore for this blog – you are saving America -well some of it at least.

            • LurkerBob,

              Adding meat to my food storage is a priority for me. I would love to learn how to smoke meat, how to make jerky, and the rest of the old time food preservation methods. I know how to can meat and that’s a start. My brother makes deer jerky and has a smoke house. That’s a skill I would like to learn as well. I think making sausage would be essential, as well–I mean how folks made sausage before they had refrigeration. That would make an excellent book–old time food preservation methods.

  23. Schatzie Ohio says:

    Gayle here is my storage foods menu:
    Biscuits
    Pancakes
    Popovers – filled
    Pie crust – for meat pies (pasties or pot pies)
    Cornbread
    Tortillas
    Rice, meat & veggie casseroles
    Fried Rice with chicken or hamburger
    Rice & Beans
    Baked beans – ham or bacon
    Pea soup – ham or bacon
    Rice with sour cream , corn, peppers & cheese
    Hot potato salad – bacon
    Spaghetti – hamburger or meat sauce
    Mac & cheese
    Lasagna – hamburger or meat sauce
    Chili – meat sauce & beans
    Swiss ham & potato casserole
    Spanish rice – hamburger & beans
    Stew – beef chunks
    Potato or rice au gratin – ham or spam
    Shepherds pie – hamburger, beef chunks or meat sauce
    Quiche – ham or bacon
    Salmon or tuna patties
    Hamburger & refried bean burritos
    Tuna rice casserole
    Omelets – ham or bacon
    Soups
    Chicken & stuffing & gravy
    Swiss steak – beef chunks
    Pizza – pepperoni, chicken & artichokes or bacon & onion
    Corn beef, cabbage & potatoes
    Corn beef hash
    Biscuits & gravy
    Tuna salad
    Chicken salad
    Enchiladas – chicken or hamburger
    Sweet & Sour Ham
    Asian Beef Noodles

    • Schatzie Ohio,

      We could really use recipes for the following:

      Biscuits
      Popovers – filled
      Rice, meat & veggie casseroles
      Fried Rice with chicken or hamburger
      Spaghetti – hamburger or meat sauce
      Mac & cheese
      Lasagna – hamburger or meat sauce
      Swiss ham & potato casserole
      Stew – beef chunks
      Potato or rice au gratin – ham or spam
      Quiche – ham or bacon
      Chicken & stuffing & gravy
      Swiss steak – beef chunks
      Pizza – pepperoni, chicken & artichokes or bacon & onion
      Corn beef, cabbage & potatoes
      Corn beef hash
      Biscuits & gravy
      Enchiladas – chicken or hamburger
      Sweet & Sour Ham
      Asian Beef Noodles

      • Here are a couple of more that might go into the rice catagory.
        Coconut Curry Chicken
        1-1/2 C rice
        2 t curry poder
        1 can (13.5 oz) coconut milk
        1 can chicken 2 t five-spice powder
        1 T oil

        To cook rice in 3 cups water. Drizzle in a little oil . When water level boils down to the level of the rice, turn off heat and cover. Let sit for 15 minutes. Fluff with a fork.
        Add oil to skillet. Add curry powder and cook for one minute. Add cocnut milk and cook until reduced by half, about 7 minutes. Drain chicken and add to a bowl with the 5-spice
        . Coat cheken. Add chicken to frying pan with warm oil and saute for a few minutes. Add chichen to the sauce and stir to combine. Serve over rice.

        Risotto with peas, Lemon Zest, and Tarragon
        1-1/2 t oil
        1 C Arborio rice (or short grained rice)
        1/4 C dry white wine
        1 T dried onion
        1/8 t lemon peel, dried
        1/4 t tarragon, crushed
        2 C water
        2 t chicken bouillon
        3/4 rehydrated peas
        1/4 c grated Parmesan
        1/8 t salt
        1/16 t pepper

        Heat oil over medium heat. Add rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirrun grequently, until the liquid is absorbed.
        Add the onion and other spices. Stir in the water and bouillon and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
        Remove from heat and stir in the peas, Parm, salt and pepper.
        Serves 2

        • Veee,

          I just wanted to double check that I got the curry recipe right.

          Coconut Curry Chicken (Veee)

          Ingredients:

          1 1/2 cup rice

          1 Tbs. oil

          2 tsp. curry powder

          1 can (13.5 oz) coconut milk

          1 can chicken

          2 tsp. five-spice powder

          Directions:

          Prepare rice according to package directions. Warm oil in skillet. Add curry powder and cook for one minute. Add coconut milk and cook until reduced by half (about 7 minutes). Drain chicken and add to a bowl with the 5-spice. (See Chapter 8 for spice mix recipe.) Coat chicken. Add chicken to skillet and sauté for a few minutes. Serve over rice.

  24. Hi All,

    Here’s our list of recipes for the chapter on breads. We don’t have any recipes for muffins. Can anyone provide a recipe for whole wheat muffins? Perhaps also with variations for cranberry muffins and blueberry muffins. Feel free to recommend other bread stuff. Maybe a recipe for crackers as well. What do you all think?

    Cornbread
    Whole Wheat Biscuits
    Whole Wheat Bread
    Whole Wheat Cinnamon-Raisin Bread
    Whole Wheat Tortillas
    Whole Wheat Pancakes
    Whole Wheat Gingerbread Pancakes with Carmel Sauce

  25. Lint Picker (Northern California) says:

    Gayle, just wanted to say Thank You for taking on the cookbook project. That’s mighty nice of you. I may have to rethink my opinion of INTJs. hehehehe, nah!

    Seriously, though, thank you for doing this.

  26. Hi All,

    Here’s what we have so far in terms of dinner recipes. (I have listed biscuits and gravy but we still need a recipe for this.) Please feel free to post a recipe. We need all the help we can get.

    Beef Stroganoff

    Shepherd’s Pie

    Spaghetti with Meat Sauce

    Cajun Red Beans and Rice

    Beef, Rice & Bean, and Cheese Burrito

    Cuban Rice and Chicken

    Chili Mac

    Chicken Pot Pie Topped with Biscuits

    Biscuits and Gravy

    Tuna Rotini

    Tuna Casserole

    • AZ Rookie Prepper says:

      Gayle,

      Here is a fried rice recipe.

      Cook 2 cups rice as you normally would. Prepare ahead of time the following: 1 cup canned ground beef or canned chicken. Rehydrate dh peas (1/4 cup), dh carrots (1/4 cup), dh onion (1/8 cup). Heat large skillet with some cooking oil. Put in beef (or chicken), put in rice, add 1-2 tablespoons soy sauce (or more if you like), plenty of black pepper, salt to taste, 1/2 teaspoon Chinese 5 spice seasoning. Constantly stir. Add vegetables last, heat to readiness….eat, enjoy.

      • AZ,

        I’ve made a couple changes to this recipe as well. Is this okay?

        Fried Rice (AZ Rookie Prepper)

        Ingredients:

        1 cup canned meat (hamburger, chicken or ham)

        2 tsp. oil

        ¼ cup dehydrated peas

        ¼ cup dehydrated carrots

        1 Tbs. dehydrated onion

        ½ tsp. Chinese 5 Spice Seasoning

        Salt and pepper to taste

        1-2 tsp. soy sauce

        1 cup rice

        Substitute for Chinese 5 Spice Seasoning

        2 tsp. of Szechuan ground peppercorns

        8 star anise, ground

        ½ tsp ground cloves

        1 Tbs. ground cinnamon

        1 Tbs. ground fennel seeds

        Directions:

        Prepare rice according to package directions. Sauté meat in skillet with oil. Add rehydrated veggies, rice, soy sauce and spices. If using any fresh veggies, add last, heat to readiness and enjoy.

  27. Awesome post Gayle!!. Just an FYI you can cook fish with lemon juice no heat needed. Work with a chemical reaction between the fish and juice. But will only work on fish.

    • Jo (Georgia) says:

      Excellent point Dave! Really any citric acid will work this way, orange juice and lime juice too. And it does work on other meats but its best if they are sliced thin because it takes a lot longer. Rather than so much cooking the meat the acid tenderizes the meat and the acidity kills the bacteria. But either way you slice it its delicious. Had a guy at work that used to cook all his lunch meats this way. He’d throw some sliced meats in a zip lock bag with the juice, in the morning and by lunch it was “cooked” We were on a construction site, no electricity.

  28. I remember when I was a child we seemed to be a lot more frugal with food so we wasted a minimum which menat the fridge was very important! Either for left overs of for keeping food that Mum had prepared fo the next day. Even today we keep left overs but I fear the only thing that gets eaten is the saved salad in the crispy bin the dog gets the other!

  29. And for when the stored food runs out:

    Refugee stew:
    In large caldron bring water to boil
    take 3 refugees cleaned and sectioned…

  30. Hey, I have an idea for a shelf-stable recipe and what to see if anyone makes anything like this. The recipe is for a shelf stable taco. First make tortillas using UTmom’s recipe. Then take a pint of beef canned in onion soup and add cooked, mushed pinto beans. (The extra liquid from the onion soup should be absorbed by the pinto beans.) Place meat mixture on tortillas with freeze dried cheese. Top with salsa, reconstituted sour cream and sprouts

    I hope this isn’t too weird for you all. I thought of it because it uses pinto beans and sprouts–two ingredients most of us have stocked to the teeth.

  31. Dehydrating lots makes my larder an interesting place. Please forgive that I offer measurements as “some” because that’s how I cook.

    “Gumbo” Veggie Soup

    some dehydrated onion
    some dehydrated celery
    some dehydrated green pepper
    a bit of oil
    a can of condensed tomato soup or some tomato juice
    some dehydrated okra (mine was powdered)
    Rehydrate the first three veggies in boiling water, then saute lightly in oil. Add the soup, the rehydrating water and more if needed. Stir a bit of okra powder into boiling water. Add to soup, mx and simmer until ready to serve.

    Asian-inspired Chicken Pot Pie

    frozen chicken breast filets, thawed and diced or canned chicken
    some dehydrated onion
    some dehydrated celery
    some dehydrated carrots
    some frozen (homegrown) edible-podded peas
    some green onion from near back door, sliced
    a can of bamboo shoots or ? or ?
    1/3 c. Cream of ____ Soup Mix
    tamari or soy sauce or Braggs Liquid Aminos to taste
    a pastry crust (homemade from stores)
    water, milk, or egg for wash to make seeds stick
    sesame seeds, enough to sprinkle on crust

    Sautee chicken if raw. Rehydrate veggies in boiling water and add to chicken. Add other veggies. Add soup mix, water from veggies, more if needed, and seasoning, and simmer until suitably thickened. Pour into pie plate and cover with crust. Slit crust to release steam and wash before sprinkling with sesame seeds. Bake at 350 – 400 degrees F. until golden

  32. Schatzie Ohio says:

    Sweet & Sour Ham – this can be made with a small canned ham or chunked chicken or spam. In a little oil saute some onion, some fresh or rehydrated dry green pepper add the chunked ham and a can of drained pineapple tidbits . To make the sweet & sour sauce mix equal portions of pineapple apricot jam and ketchup (this can also be made with grape jelly and ketchup) about 1/2 cup of each. Stir the sweet & sour sauce into the ham and pineapple mix and heat through. Serve with rice.

    • Schatzie Ohio,

      This is a perfect recipe–just odd enough to alleviate food boredom but easy enough that anyone could make it. I love it.

  33. Schatzie Ohio says:

    Asian Beef Noodles – I got this recipe from a magazine over 20 years ago. I think it was the Beef Board/council ? recipe.
    1 pound beef round tip steaks, 1/8 to 1/4 inch thick
    1 jalapeno pepper, finely chopped
    1 tablespoon vegetable oil
    1 package (3 oz) beef flavor instant ramen noodles
    1/4 cup steak sauce (A 1)
    1 medium carrot , shredded
    2 tablespoons chopped green onion
    1/4 cup chopped peanuts (I use the dry roasted ones in the jar)

    Stack the steaks and cut into 1/3 inch strips. In a medium bowl c0mbine the beef, jalapeno pepper & oil; toss to coat. Break noodles into 4 pieces; reserve seasoning packet. Cook noodles as package directs; drain. Heat large skillet over medium high heat until hot; stir fry beef until no longer pink. Do not over cook. Remove beef and keep warm. In same skillet combine noodles, steak sauce, carrot, onion and reserved seasoning. Cook over medium heat until hot stirring occasionally. Return beef to skillet ; mix lightly . Serve with peanuts sprinkled on top.

    • Schatzie Ohio,

      I have made just a few changes to your recipe–so that it’s made wit shelf stable ingredients. How does this look?

      Asian Beef Noodles (Schatzie Ohio)

      Ingredients:
      1 lb. canned beef tips
      1 jalapeno pepper, finely chopped
      1 Tbs. oil
      1 package (3 oz) beef flavor instant ramen noodles
      1/4 cup steak sauce (A1)
      1 Tbs. shredded carrot, reconstituted
      2 Tbs. chopped green onion, reconstituted
      1/4 cup chopped peanuts
      Directions:

      Cook noodles according to package directions and drain; reserve seasoning packet. Combine jalapeno pepper, carrot, green onions in skillet and cook on medium heat. Add steak sauce, seasoning packet and beef tips. Cook on medium until contents have warmed. Do not overcook. Serve with peanuts sprinkled on top.

  34. Hi, again!
    I love Costco canned chicken and beef and, in fact, have devoted nearly an entire shelf just to those items in my food storage room. So most of my dinner recipes use one or the other.
    This is another recipe adapted from Pantry Cooking by Laura Robins:
    BBQ Beef Sandwich

    2 T dried onion
    1 can beef chunks, (12-15 oz) liquid reserved
    2 t olive oil
    ½ cup ketchup
    2 T brown sugar
    ¼ cup water
    2 t dried mustard
    ½ t Worcestershire sauce
    ½ t red wine vinegar
    Whole wheat rolls
    Rehydrate the onions in a bowl or cup with the reserved beef liquid for 15 mins. Drain.
    Heat oil in pan and sauté onions 2 mins. Add all ingredients except the beef and rolls. Bring to a boil, turn down heat and simmer 15 mins. Shred the beef chunks and add to the sauce. Cook 5 mins. more. Serve on rolls. Makes 4 sandwiches.

    • UTmom,

      This is excellent. We will need a recipe for rolls. (Or is it possible to adapt the bread recipe into rolls?) Or shall we just say, “serve on bread?”

      • Gayle-
        I have made my bread into rolls before so I think that would work for this recipe. One loaf equals about 6 rolls, I guess!

        • UTmom,

          Does this work?

          Whole Wheat Bread (UTmom)
          Yield: 4 loaves
          Ingredients:
          6 cups very warm water 1/3 cup gluten flour
          16 cups whole wheat flour 2/3 cup canola oil
          2 Tbs. salt 2/3 cup honey
          2 Tbs. dry active yeast 2 Tbs. dough enhancer
          Directions:
          Grind 10 cups of whole wheat into flour. I use some white wheat and some red wheat, but it doesn’t matter. This will make approximately 16 cups of flour. Put 6 cups very warm water into your mixer. Add 6 cups freshly ground flour. Make sure dough hook is in place. Mix briefly then stop. Add 2 T. salt, 2 heaping T. Saf active dry yeast, 1/3 cup gluten flour, 2/3 cup canola oil, 2/3 cup honey, and 2 T dough enhancer. While mixer is on low speed (I use speed 2 or 3 on my mixer) gradually add about 10 more cups wheat flour. Dough will slowly begin to pull away from sides of bowl. Allow mixer to knead the dough for approx. 10 minutes. With oil on hands, remove kneaded dough from mixing bowl. The dough should be elastic. Place on oiled surface, cut in to four even sections, form into loaves and place in pans. Note: One of the four sections may be used to make 6 dinner rolls.

          Let rise in warm place until double in size. In the meantime, preheat your oven to 350 degrees. Bake for 30 minutes. Remove immediately from pans and place on cooling racks.
          Variation: Cinnamon Raisin Wheat Bread

          I usually make one or two loaves out of each batch into cinnamon-raisin bread. After dividing the dough, roll one section out into a rectangle. Sprinkle with cinnamon so it covers the dough. Add some sugar and then raisins. Using the rolling pin, roll the raisins into the dough a little so that they stick. Roll up the dough into a loaf and place in pan. Bake like regular wheat bread.

  35. Green Chile & Chicken Enchiladas (adapted from Pantry Cooking by Laura Robins)

    1 T dried onion
    ½ cup water
    ½ can (4 oz) diced green chiles (I freeze the remainder and use it next time.)
    1 can (14.5 oz) green chile enchilada sauce
    2 cans (12-15 oz) chicken chunks, drained
    12 whole wheat tortillas (I posted this recipe earlier)
    Cheese Whiz, Velveeta or dried cheese sauce mix
    1 can (28 oz) green chili enchilada sauce
    1/2 cup dried cheese sauce mix
    1 cup dried sour cream, reconstituted
    Black olives
    Rehydrate onions in water for 15 min. then drain. Place in a large bowl with green chilis, green chili sauce (smaller can) and chicken chunks. Mix well. Spread each tortilla with cheese and 1/12 of the filling. Roll up burrito style.
    Pour half of the 28 oz can of green chili sauce in bottom of 9×13 baking dish and place the rolled up tortillas on top in a single layer. Pour the remaining green chili sauce on top of the tortillas and sprinkle with ½ cup dried cheese sauce mix. Bake in preheated 350 degree oven for 30 mins. Top each serving with sour cream, olives, etc.

  36. Okay, guys. Unless anyone has a brilliant recipe for something awesome, here’s our final dinner recipe list. I will post the final list of recipes for the other chapters soon. At this point, the soup chapter looks great as does the chapter on breads. The chapter on desserts is a bit thin. I am thinking of deleting the chapter on canning as that area has not generated very many recipes and a mere chapter could not improve on the Ball Book. What do you all think?

    Beef Stroganoff

    Shepherd’s Pie

    Smothered Chicken

    Asian Beef Noodles

    Spaghetti with Meat Sauce

    Chicken Penne

    Cajun Red Beans and Rice

    Shrimp Etouffee

    Green Chile & Chicken Enchiladas

    Beef, Rice & Bean, and Cheese Burrito

    Bean Burrito Smothered in Chicken Chili Sauce

    E-Z Chicken Casserole

    Cuban Rice and Chicken

    Macaroni and Cheese with Ham

    Fried Rice

    Chicken Alfredo

    Santa Fe Bake

    Basic Rice, Beans and Corn

    BBQ Beef Sandwich

    Chili Mac

    Beef Macaroni Skillet

    Corned Beef Hash

    Sweet and Sour Ham

    Chicken Pot Pie Topped with Biscuits

    Chipped Beef with Gravy

    Biscuits and Gravy

    Hot German Potato Salad

    Quinoa Salad

    Tuna Rotini

    Fettuccini with Capers, Olives and Tomatoes

    Tuna Casserole

    Linguine with Clam Sauce

  37. Here is a recipe for Whole Wheat Biscuits. It isn’t mine and don’t remember where I got it.

    1 C AP flour
    1 C whole wheat flour
    4 t baking powder
    1 T sugar
    3/4 t salt
    1/4 C butter
    1 C milk (make from dry)

    Mix dry ingredients together. Add butter. Cream together until crumbly. Stir in milk with fork.
    The mixture is thinner than normal bicuits, so just do them “drop” style. They may not be the prettiest biscuits, but they are light, flouffy, and nutritious. Bake at 350 for 15-20 minutes.

  38. I don’t know if this recipe counts but it is tried and true and really good. Take any firm fish (I prefer salmon) either leave whole or cut into chunks (I cut into chunks) and marinate with any Italian dressing on the counter or fridge for a couple of hours and fry. Really tasty. Good for those who live in good fishing areas.