This is not and was never intended to be a recipe blog. I do, however, provide recipes for using basic food storage items and for making foods that are not long-term storage but are critical to providing variety in the diet, salad dressings, condiments, and using up garden produce. I think they help spur ideas on how to use your own foods in cooking for your family. And besides, I really hate cookbooks that have a few good recipes and the rest are what I'd call filler. You don't need filler here. You need to learn how to use the kinds of foods you store.
As I was surfing about one day, I came across a cookbook compiled from recipes submitted by the readers of Food Storage Made Easy. All the ingredients are shelf-stable, but not necessarily what I'd call long-term. And there are a lot of recipes in there that call for ingredients I will never use here. Lentils. Not too fond of them. Split peas. Hate 'em. Spaghetti-Os? Just shoot me now.
Shelf-Stable Cookbook
But those might be foods that you or your kids love. It's a bright and colorful and cheery download and might be great to print for someone who's just getting started or who wants to assemble some quick emergency meals.
The following are three recipes from the Shelf Stable Cookbook to give you an idea of the kind of recipes it contains. In light of current conditions concerning the spread of this novel coronavirus, it might be an idea to have some meals ready to throw together without any thought.
Six Can Mexican Soup
1 can (15 oz) whole kernel corn, undrained
1 can (14.5 oz) chicken broth
1 can (11 oz) cream of chicken soup
1 can (10-16 oz) chunk chicken
1 can (15 oz) black beans rinsed well
1 can (10 oz) Ro-Tel
Mix everything together in a pot over medium heat. Add more water or broth for a thinner consistency.
Sesame Noodles
1 lb spaghetti or linguine
1/2 cup peanut butter
1/3 cup warm water
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced
1 dash hot pepper sauce, or one seeded jalapeno, minced
Cook noodles per package directions. Blend remaining ingredients well in a blender for smoothest consistency or by hand. Pour over hot noodles and toss.
Southwest Chicken Casserole
1 pint chicken, drained and liquid reserved
1 cup rice
1 1/2 cups water
1 pint chunky salsa
1 cup freeze-dried cheese, rehydrated
Shred chicken. Pour reserved chicken juice into a measuring cup and add water to make a total of 1 1/2 cups. Combine rice, chicken, water, and salsa in a covered casserole dish. Top with rehydrated cheese, cover, and bake for 30 minutes.
Links to related posts:
Canning Chicken
Canning Salsa
Canning Ro-Tel
Canning Beans
Just-Add-Water--Thai Peanut Noodles with Chicken and Curry Rice with Chicken
Two More Just-Add-Water Single Serving Emergency Meals
Instant Soups for Emergency Kits
For further reading:
http://foodstoragemadeeasy.net/fsme/docs/SHELF-STABLE-RECIPE-BOOK.pdf
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