Here are few more of some of my favorite “pantry recipes”, adjusted to be make with freeze-dried products, powdered milk, etc. You can make them with fresh or pre-packaged products. Regardless, they will turn out yummy! Enjoy!
Yummy Lentil Soup
2 C. Lentils 
¼ C. dry parsley
2 T. dried chopped onion
salt to taste
1 T. Garlic
6 C. water or broth of your choice
3 strips of uncooked bacon or ½ cup of bacon bits or canned ham bits
Put all ingredients in a large uncovered pan. Cook for about 1 hour or until lentils are tender. This can also be cooked in a pressure cooker in about 20-25 minutes. YUMMY
Spanish Rice
½ cup of freeze dried bell peppers or 1 fresh bell pepper, chopped
½ cup of freeze-dried onions or 1 fresh medium onion, chopped
Sauté in a large skillet with oil or butter. Add 1 C of brown or white rice, 1 can of corn, salt to taste, and two 8 ounce cans of tomato sauce and two cans of water or chicken broth. Cook slightly covered for 45 minutes.
Orange Cranberry Glaze/Sauce
This is great to put directly on your cooked turkey instead of gravy or you can put it on the turkey the last few minutes it’s cooking, as a glaze.
½ cup of orange juice concentrate
½ cup of whole cranberry sauce
1 teaspoon of ground coriander
½ teaspoon of ground nutmeg
A dash of salt and pepper
Warm in a small pot until it comes to a boil. Then remove from heat and use as intended.
Curried Squash and Pear Bisque
1 butternut squash (about 2 and ¾ lbs.)
1 tablespoon of butter
2 cups of peeled and chopped Bartlett pears-@ 1lb.
1 ½ cups thinly sliced onions
2 1/3 cup water
1 cup of nectar (I prefer mango nectar)
1 cans of vegetable broth
2 ½ teaspoons of curry powder
½ teaspoon salt
1/8 teaspoon of black pepper
½ cup half and half
1 small Bartlett pear, cored and thinly sliced.
Preheat oven to 375 degrees. Cut squash lengthwise; discard seeds and membrane. Place squash halves, cut side down, on a baking sheet. Bake at 375 for 45 minutes or until tender. Cool. Peel squash and then mash the remaining pulp. Set aside 3 ½ cups of the pulp and reserve remaining for another use.
Melt butter in a large Dutch oven pot over medium-high heat. Add squash pulp, water, nectar, broth, curry, salt and black pepper. Bring to a boil and partially cover the pot. Reduce heat and simmer 40 minutes. Place the reserved squash pulp in a blender and process until smooth. Add it to pot and then add the half and half. Cook over low heat for 3 minutes. Ladle soup into bowls and garnish with the pear slices. (Serves 8)
Yummy Vegetarian Chili
1 large onion, chopped
3 Tablespoons of diced green chilies
1 clove garlic, mashed
2 teaspoons of chili powder
1 Tablespoon of peanut oil
1 teaspoon of cumin
4 cups of sliced mushrooms (about 1 pound)
1/2 teaspoon salt
2 cups of sliced celery
½ teaspoon of sugar
2 15-ounce cans of red kidney beans
1 16-ounce can of stewed tomatoes, undrained
1 15-ounce can of tomato sauce
In a large saucepan sauté onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; sauté 1 minute. Add remaining ingredients. Cover and simmer 45 minutes. Uncover; simmer 10 minutes longer. Stir occasionally while cooking. Serves 6-8. (I like to add 1-2 cups of diced zucchini tool)
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10 Comments
jamie · November 21, 2009 at 3:51 am
Do you have some barley recipes? About all I have is beef and Barley soups/stews.
Thanks
Kellene · November 22, 2009 at 1:59 am
I’ll look for some.
Jackie · November 21, 2009 at 4:35 am
Is the corn drained in the spanish rice recipe?
Kellene · November 22, 2009 at 1:59 am
Yup. sorry about that.
Heather · June 8, 2012 at 5:01 am
To practice conserving water try using the water in the corn can and only add the difference in water. That way you can conserve water. Most recipes I find I try this, using the liquid in the cans of whatever I am using. It usually works well. Sometimes if the canned good has a strong flavor the liquid is strong too so i can cut back on some spices. Experiment with it, it’s a great way to practice water conservation.
Sarah Mitchell · November 21, 2009 at 10:21 pm
Just so everyone knows, the Lentil Soup is SUPER GOOD! We made it in our pressure cooker last night, and it turned out a lot like split pea (we cooked it for a while), and it’s one of my new favorites.
Lisa · November 23, 2009 at 8:05 pm
These recipes look great! I’ll give the Lentil Soup a try on a night when my family is super hungry and not picky! I really want them to try new grains and beans so my food storage can have a greater variety.
jamie · November 29, 2009 at 10:11 pm
Saw this recipe, haven’t tried it but it but it sounds wonderful.
Ingredients
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt, and black or red pepper to taste
Instructions
1. Preheat oven to 500 degrees. Place the carrots, celery and onion in a small (8×8-inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Season to taste with salt, and black or red pepper, and serve or use as the base for other soups, stews or pasta dishes.
Was wondering if a recipe thread would be a good Idea? I have a great Sourdough starter that works pretty well. Maybe we could all share Recipe ideas and take some pressure off you. A talk among ourselves or open thread to share what works and stuff that doesn’t work so well.
I think most of us realize you put a lot of time and effort into this and your other blogs, that said the whole point of preparing is being independent and self-sustaining. You help us, if we can we should help you and others.
Leisa · September 21, 2012 at 5:09 pm
I loved the show about you. And was so impressed with your knowledge of canning.Can you please share your Candy Corn recipe!??
Kellene Bishop · September 21, 2012 at 6:52 pm
I actually don’t have a candy corn recipe. I do have one though in which I use white chocolate and fabulous flavorings. But I’ll have to wait to share that with ya ‘all in the upcoming cookbook! Yay!
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