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
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
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.
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 [email protected] 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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