Cooking With Your Food Storage

Over the weekend I canned about 15 pounds of ground beef and about 20 pounds of some pork roast.  They both turned out marvelous.  I’ve heard of some myths that canned meats don’t have a great texture or don’t taste as well.  That’s just hogwash, folks!  Remember, I LOVE to eat, and I refuse to eat garbage, even in an emergency.  So for today's post, here are some of my favorite food storage recipes.  I use these in my everyday cooking and I use them as well in my

“UNDERwhelmed in Food Storage” classes.  They taste the exact same whether I’m using bottled butter, my own preserved cheese, my own preserved eggs, and my canned meat or the “fresh” stuff from the store.  They are essentially my comfort foods and I’m sure they will be yours, too--even in the midst of a crisis.

Solar Oven photo c/o

Solar Oven photo c/o

Keep in mind that I frequently use a solar oven to make my casseroles.  Mind you, I’m not a miser by any stretch of the imagination, I just like having the choice of where my money goes.  So, especially in the summer, I love using my solar oven so that I don’t have to pay to heat up my oven and then pay to cool down my house.  All of these recipes can be made in your own conventional oven, in a solar oven, or even in your Dutch oven.  They are super easy to create and they will disappear FAST on even the most persnickety dinner table.

Chicken Poppy Seed Casserole

1 box of Rice-a-Roni (or generic brand) fried rice, prepare as directed
4 chicken breast halves, boneless, skinless, cooked and shredded OR 4 cups of canned chicken, drained
1 can cream of chicken soup
1 ½ c sour cream
1 “sleeve” of Ritz crackers, crushed
1 stick butter or margarine, melted
1 tbsp poppy seeds

Poppy Seed Chicken Casserole photo c/o

Poppy Seed Chicken Casserole photo c/o

Layer the bottom of the large casserole dish with the rice mixture.

In a separate bowl, mix together the chicken, soup, and sour cream.

Place the chicken mixture over the rice mixture in the casserole dish

Mix together the crushed Ritz crackers and the butter. Top the casserole with this mixture.

Sprinkle poppy seeds on top.

Bake at 350 degrees for 20 minutes or until dish is hot and bubbly.

10 Minute Soup

1 pound of ground beef, browned and drained
2 cans of regular sized Italian stewed tomatoes
2 cans of beef broth
1 can of mixed vegetables. ( I don’t know why exactly, but I prefer the Veg-All brand)
1 cup of mini, dry noodles

Heat beef, tomatoes, vegetables, and beef broth and bring to a boil.  When boiling add the noodles and cook for about 10 minutes.  Having some yummy bread to dip in the broth is a great idea.  Enjoy!

[caption id="attachment_983" align="alignright" width="236" caption="Frito Pie photo c/o"]

Frito Pie photo c/o


Frito Pie

Line the bottom of a casserole dish with Fritos (not flavored in any particular manner).  The depth of the Fritos should be about an inch.  Top the Fritos completely with your favorite brand of chili con carne(usually about 2-3 cans).  Top with grated cheddar cheese.  Bake in the oven at 350 degrees until cheese is bubbling (about 20 to 30 minutes).  This dish is YUMMY. (I like to serve this up with a sprouted salad to make sure that I’ve got a lot of nutrition in the meal as well.)

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Great recipes! Thanks!

CD, I'm really glad you liked the class. I'd be happy to do a canning class for you and a group of 10 to 20 people, even if it was just in your home. I'll also be sure to post all upcoming classes on our site here as well. I don't have canning classes scheduled as of yet, but we're moving quickly on this topic and most likely will soon.

I attended your class tonight at Parley's Hardware and really enjoyed it. I was excited at the start of the class when you said you were going to talk about pressure cooking and bottling. Unfortunately we didn't have 6 hours to get into detail about how to do them.

I would really love to take a class about how to bottle vegetables in a pressure canner. I know my mom and more people in my neighborhood would like it too. Everyone knows how to make jam and bottle raspberries but the knowledge of how to safely bottle vegetables has skipped a generation.

I work on Fridays and Saturdays but could attend a class or workshop - and am willing to pay - almost any time during the weekdays or evenings on the weekends.

I have planted a garden this year - square foot method - that is 3x the size I normally have. I did this because I want to bottle vegetables this year. I would GREATLY appreciate learning how to bottle. If you are unable to have a class but know of a place that has classes I would love to know about it.

Thank you again.



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