Recipes From Stored Foods

Discussion in 'Recipe Share' started by Davarm, Mar 19, 2012.

  1. timmie

    timmie timmie

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    my mother used to fix something she called cracker salad.

    1 qt. tomatoes
    onions and peppers to taste
    2 boiled eggs,chopped
    pickle relish ,to taste
    then she would crumble the stale crackers in the mixture until she got it right.
    it is so good and i love it now. of course i can't make it as good as momma's bu it's close
     
    BlueZ likes this.
  2. weedygarden

    weedygarden Well-Known Member

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    Horchata

    http://allrecipes.com/recipe/141828/lolas-horchata/print/?recipeType=Recipe&servings=6

    Ingredients

    1 cup uncooked white long-grain rice
    5 cups water
    1/2 cup milk
    1/2 tablespoon vanilla extract
    1/2 tablespoon ground cinnamon
    2/3 cup white sugar

    Directions
    Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

    Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
     

  3. weedygarden

    weedygarden Well-Known Member

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    Graham Cracker recipe

    I have looked all around, and did not find a recipe for graham crackers in the forum. It might be there; I didn't find it.

    1/3 cup instant dry milk
    1/2 cup water
    2 tablespoons vinegar
    1 cup brown sugar, packed
    3/4 cup honey
    1 cup oil
    2 teaspoons vanilla
    2 lightly beaten eggs.

    Mix powdered milk and water. Add vinegar to the mixture. In another bowl, mix remaining ingredients together. Add both mixtures together and add:

    6 cups whole wheat flour
    1 teaspoon salt
    1 teaspoon soda

    Divide mixture into 4 equal parts. Place on greased and floured cookie sheet. Roll from center to edges until about 1/8 inch thick. Poke with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove and cut in squares immediately.
     
  4. terri9630

    terri9630 Internet Princess

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    Sounds good except for the TVP. That stuff will never cross my property line.
     
  5. timmie

    timmie timmie

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    203
    chicken and yellow rice casserole

    4 chicken breasts,cooked and chopped{i used boneless ,skinless thighs}
    1-10 ounce package yellow rice,cooked per instructions
    2 cans cream of chicken
    1 cup chicken broth
    1/2 cup sour cream
    1 ritz cracker sleeve,crushed
    1/2 stick butter,melted

    preheat oven to 350. in a greased 13x9 casserole dish,,layer cooked rice and then chopped chicken. in separate bowl, mix together cream of chicken, broth and sour cream;[i added 1/2 cup onion and1/2 cup chopped bell pepper] pour on top of chicken. then combine crushed ritz crackers and melted butter; spread on top of soup mixture,
    bake uncovered for 45 minutes,or until browned.
     
    BlueZ likes this.
  6. kappydell

    kappydell Well-Known Member

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    From the Condiment Cookbook by Heintz Company, around 1978
    A few ways to jazz things up...

    CATALINA DRESSING
    2 TB confectioners sugar 1/3 c vinegar
    1 tsp sugar 2/3 c salad oil
    1/2 tsp salt 1/2 c ketchup
    pinch ground cloves
    Combine ingredients in a jar; shake vigorously. Chill. Shake well before serving. Serve on salad greens. Makes 1 1/2 cups.

    SPICY MAYO DRESSING
    1/2 c mayonnaise or salad dressing 1 tsp ground ginger
    1/4 c ketcup
    Combine. Cover, chill. Makes 3/4 cups.

    TO TENDERIZE FAMILY STEAK BEFORE GRILLING:
    For a 1-2 inch round steak, sprinkle both sides generously with wine vinegar. Let stand 30 minutes. Season to taste
    (salt, pepper, garlic or onion salt) and grill to desired doneness. Slice thinly and serve.

    BASIC FRENCH DRESSING & VARIATIONS
    3/4 c salad oil 1/2 tsp salt
    1/4 c vinegar 1/4 tsp paprika
    1 tsp sugar
    Combine ingredients in jar, shake well. Chill. Shake before servings. Makes 1 cup.
    Variations:
    1) Basil French: add 1 TB crushed basil leaves and 1 split clove garlic. Makes 1 cup.
    2) Creamy French: Blend 3 oz soft cream cheese with 1 TB milk and gradually blend in 1/2 cup basic french dressing. Makes 3/4 cup.
    3) Fruit French: Combine 1/2 cup basic dresing, 2 TB each orange and pineapple juice, 1 TB additional sugar. Makes 3/4 cup.
    4) Italian French: Combine 1 cup basic dressing, 1/4 tsp each crushed oregano leaves and worcestershire sauce, and 1 split clove garlic. Makes 1 cup

    BACON AND SOUR CREAM DRESSING
    5 slices bacon, cooked, crumbled 2 TB vinegar
    1 c dairy sour cream 1 1/2 tsp minced onion
    1 TB granulated sugar 1/2 tsp salt
    1 T minced parsley
    Combine. Cover, chill and serve over tomato soices, lettuce or mixed greens. Makes 1 1/4 cups

    SOUR CREAM DILL DRESSING
    1 c dairy sour cream 1 TB minced onion
    1/3 c minced dill pickles 1/2 tsp salt
    1 TB dill pickle liquid 1/2 tsp sugar
    dash pepper
    Combine ingredients, cover and chill. Serve over lettuce or tomato salads. Makes 1 1/3 cups.

    CREAMY SALAD DRESSING (and uses) Makes 2/3 cups
    2/3 cups mayonnaise or salad dressing 1 tsp salt
    1 TB vinegar 1/4 tsp celery seed
    1/8 tsp pepper
    Combine, mix well. Makes 2/3 cups.
    Macaroni Salad
    Combine dressing with 3 1/2 cups cold cooked elbow macaroni (about 1 1/4 cups uncooked), 3/4 cups thin sliced celery, 1/4 c chopped onions, 2 hard cooked eggs, chopped.
    Cover, chill. Makes about 4 ups or 6 svgs.
    Potato Salad
    Combine dressing with 3 cps cubed, cold cooked potatoes (4 med), 3/4 c thin sliced celery, 1/4 c chopnions, 2 hard cooked eggs, chopped. Cover & chill. Makes 6 svgs.
    Coleslaw
    Mix dressing with 5 cups shredded cabbage, 1/3 c grated carrots, 1/4 c chopped onions. Cover, chill. Makes 6 svgs.

    PENNSYLVANIA DUTCH POTATOES
    3 cups thinly sliced potatoes (about 3) 1/3 c sugar
    3 small onions, sliced thin 1/2 tsp salt
    6 slices bacon 2 eggs at room temperature, well beaten
    1/2 c apple cider vinegar
    Cook potatoes and onions, uncovered, in boilinsalted water until just barely tender; drain. Cook bacon until crisp; crumble and set aside, drained on paper towels. Remove from heat.
    Cool drippings slightly, then stir in vinegar, sugar, & salt. Slowly and gradually stir in eggs, when incorporated, return to heat and cook slowly, stirring constantly, until thickened.
    Add potatoes and onions and stir to coat with the sauce. Garnish with crumbled bacon, serve at once (sauce will curdle if held). Makes 3 1/2 cups, or 4-6 side servings.

    HARVARD BEETS
    1 lb an sliced beets 1/2 tsp salt
    1/3 c sugar 1/4 c cider vinegar
    2 tsp cornstarch 1 TB butter or margarine
    Drain beets, saving 1/4 cup liquid from the can. Combine sugar, cornstarch and salt in saucepan. Stir in vinegar and beet liquid; cook over low heat, stirring constantly, until thickened and clear.
    Stir in butter, add beets and heat through Makes 1 2/3 cups or 4 svgs.

    BACON VINAIGRETTE SAUCE
    3 slices bacon, diced 1 tsp sugar
    1/4 c apple cider vinegar 1/2 tsp onion salt
    hot cooked green vegetables
    Cook bacon, drain on asorbent paper, reserving 2 TB drippings. Combine drippings with vinegar, sugar and onions salt and heat through. Pour over vegetables, garnish with bacon

    OVERNIGHT PICKLED EGGS
    2 TB mustard 1 TB celery seed
    2 c vinegar, white or cider as desired 1 TB mustard seed
    1/2 c water 6 whole cloves
    1 c sugar 2 med onions, sliced
    1 TB salt 12 boiled eggs
    In saucepan, blend mustard with a little vinegar; add remaining vinegar and next 6 ingredients. Cover; heat to boiling. Simmer 10 min. Cool. Pour over onions and eggs. Cover, refrigerate overnight. Serve on relish tray or as a salad. Makes 1 dozen pickled eggs.

    TASTY FONDUE
    4 TB butter or margarine 2 c grated American or process sharp cheese
    3 TB flour (1/2 pound)
    1/4 tsp salt french or italian bread, cut into chunks
    1/4 tsp paprika 2 c milk
    2 TB worcestershire sauce
    Melt butter in saucepan; stir in flour, salt, and paprika. Gradually blend in milk, and heat slowly, stirring constantly until thickened. Add Worcestershire sauce and cheese, and continue heating, stirring occasionally.
    When cheese is melted and mixture is hot, serve either by skewering and dipping bread chunks or use as cheese sauce and pour over the bread. Makes 2 1/2 cups sauce

    RAREBIT FONDUE
    1 lb process sharp cheese, grated about 4 cups white wine
    1 c mayonnaise french or italian bread, cut into chunks
    2/3 c steak sauce of choice
    Combine first 3 ingredients in saucepan (cheese, mayo, steak sauce) and cook over low heat, stirring constantly until cheese is melted. Thin with wine to desired consistency. To serve in true Swiss fashion pour mixture into chafing dish or fondue pot, dip chunks of bread on fork in cheese mixture. Makes about 3 cups.

    CREPES
    2/3 c A P flour 1 TB melted butter or margarine
    2/3 c milk 1/2 tsp salt
    1 egg
    Combine ingredients, beat smooth (yes, you can use a blender, just let it rest before making it up.
    In a lightly greased, preheated, 7-8 inch skillet, pour 1/4 cup batter, swirling to coat pan evenly. Cook until lightly browned; flip to brown the other side (it takes only a couple minutes). Remove, keeping crepes separated by
    pieces of paper towel. Makes six. Crepes can be made ahead of time. Fill and bake just before serving.

    KAPPYDELLS NO-WASTE POULTRY PROCESSING & BONE BROTH

    When I get a good sale on chicken legs, I de-bone the legs before freezing them. Messy, but worth it tome. But I NEVER waste the skin fat or bones....I use every bit and here is how...

    The Skin & Fat
    Peel those legs. Fat bits are also trimmed off (I cook for a person who has trouble digesting fats) and thrown into a pot with the skins. I use the crockpot if it is not otherwise in use; you can freeze to save up a pot full to use later, or if it is winter and you dont mind heating up the kitchen, just chuck it into a pot.

    Cover with potable water and simmer, simmer, simmer until skin is shrunken and thin (because the fat boiled out of it).

    Strain the liquid into another clean pot. If you want, rinse the bits to get a much fat as possible off of it. The pets are usually beggin' for the skin remains, but I have drained them well, seasoned them up, and mixed with salad dressing and eaten them to see how they would taste. Not bad, kinda like weak flavored chicken. Passable in a pinch, but yhey would definitely need flavor (hence the mayo). Not bad chopped in well seasoned croquettes or meat patties.

    With the drained off fat water, refrigerate & remove fat chunk. Remelt in fresh water, chill until firm. Do at least 3 times to clean the fat. Now you have a soft fat, good for:
    1) baking. Substitute 1:1 for butter in recipes.
    2) bread spread. Flavor by melting with desired herbs (dill, oregano, italian blends) or sauteein onion or garlic in it until they are verrrrry soft. Strain and drizzle on veggies, dip bread in it, or chill and spread (an old WW I fat rationing trick).
    3) use in a fat lamp,if you dont eat it.

    Bone Broth from the bones (actually any bones)
    1. Blanch : Be sure to blanch the bones to remove impurities - it makes a world of difference in taste. Vover with cold water, bring to a boil, and simmer aggessively 20 min.
    2. Roast: Spread on a flat pan in a 300-350 degree oven. Check after 15 min. You want very done - nice and dark, just short of burnt. Remove to your stockpot or slow cooker, along with those crispy bits stuck on the pan (scrape them off after loosening with a little water).
    3. Add judicious vegetables to flavor....or not. Dont add everything in there - onions, garlic, pepper. Maybe carrots too, but less is better if you are going to be using in several ways.
    4. Add water to just cover the bones - you dont need them floating. The less water the better flavor.
    5. Simmer until the bones start softening - chicken bones are thin and will soften after 24 hours, heavy bones (beef) can go 48 hrs. Strain out the bones and flavorings.
    6. Cool it quick, but dont plunk in refrigerator. It will attract bacterial growth and raise the fridge temperature.
    Set the pot in ice water, or throw in some ice first;
    7. Stor in glass jars in the refrigerator up to 4 days, freeze up to 6 months or pressure can. Use 15 lb pressure, pints 20min, quarts 25 min. Leave 1 inch headspace.

    Although this is not a typical dry food-type storage recipe, I do consider it a meat type 'storage recipe' as it shows just how much more you can do with a simple chunk-o-protein you might score in a crisis, eit chicken, turkey, duck, goose, or any fowl. (Whatchya gonna do with a whole moose without electricity? Work darn hard & fast! Maybe end up losing a lot. Fowl are easier to use before they go nasty, and often easier to catch/trap/find).
    Just puh-leese dont waste your good luck, use every bit!
     
    BlueZ likes this.
  7. capt.

    capt. Well-Known Member

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    Tuna fish salad- dried celery 10 yrs- tuna best by date 4 years ago- mayo sealed jar 2 years past best by- noodles 20 years old- dried onion 15 yrs or so. Re constitute cook noodles put in fridge . Tasted a OK and I am still alive, Was a bit leary of the mayo but it smelled fine and had a good tight seal, Helmans 8 oz jar.
     
  8. kappydell

    kappydell Well-Known Member

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    FRITTERS!
    Lately, in reading my 1800s cookbook downloads I was re-aquainted with fritters. What the heck are fritters? Well, they are finely chopped fruits, meats, vegetables, or combinations, mixed into a batter, then dropped into a fry pan to fry until crispy. In the 1800s they were a popular main dish, as well as a snack or dessert. Best of all, they are made from basic pantry staples, along with leftovers or freshly chopped add-ins. What caught my eye was their potential for stretching dehydrated and re-hydrated produce to feed more folks with less ingredients. 'Nuff said, here are some recipes:

    BASIC FRITTER BATTER
    1 cup flour
    1 large egg
    1/2 c milk
    1 TB oil or melted, cooled fat (use whatever taste will blend with the other ingredients)
    1 TB sugar
    1 tsp baking powder
    1/4 tsp salt
    Beat the egg until light and frothy. Add the milk and fat and beat well. Mix in remaining ingredients, stir until batter is smooth and well mixed. Add 1 cup diced 'add ins' to the batter. Drop from tablespoon into hot fat to deep fry.
    Add Ins (use 1 cup per recipe):
    chopped apples
    sliced (or diced) bananas
    chopped cherries
    chopped pumpkin (add pumpkin pie seasoning to batter)
    chopped vegetables (zucchini, carrots, corn particularly good). Corn does not need to be chopped.
    You can use sliced okra, just stir it in. Chopped sweet peppers, mushrooms, onions are savory treats.

    Apple Fritters: Add 1 tsp sugar to the batter; cut cored apples into slices (in rounds), dip in the batter and fry them. Sprinkle with sugar and cinnamon before serving.

    Banana Fritters: Peel bananas, cut in 2 inch pieces. Heat oil in skillet to 365 degrees F. Dip bananas in batter with long fork, gently lower into hot oil, and fry until golden. Drain on paper towels, cut in half, dust with powdered sugar and have dessert!

    Queen Fritters (made with fruit preserves or marmalade)
    1/4 c butter, scant
    1/2 c boiling water
    1/2 c flour
    2 eggs
    fruit preserves or marmalade
    Put butter in small saucepan, pour on water. Heat. As soon as water reaches oiling point, add flour all at once. Stir until mixture leaves sides of saucepan, cleaving to the spoon. Remove from fire. Add eggs, one at a time, beating thoroughly between addition of eggs. Drop by spoonfuls and fry in deep fat until well puffed and browned. Drain, make an opening, and fill with preserves or marmalade. Sprinkle with powdered sugar, and serve. Boston Cooking School, 1896

    SAVORY VEGGIE FRITTERS
    Omit sugar from basic recipe; stir in 1/4 tsp black pepper, and 1 tsp onion powder (or to taste) instead.
    If using bite size pieces, like broccoli or sliced veggies, dip individual pieces in batter, lay on wax paper until ready to fry.
    If using grated vegetables fold into the batter
    Cook fritters about 4 min until golden brown, drain on paper towels, serve hot.
    Bite sized: broccoli, cauliflower florets; corn kernels
    Grated: potatoes, carrots, parsnips, onions
    Sliced & dipped: tomatoes, squash, eggplant, zucchini

    MEAT & CHEESE FRITTERS
    Beef: Omit sugar, stir in meat scraped from a pioece of cold roast beef (shreds it finely) about 1 cup.
    Crab meat: Omit sugar, stir in flaked crab meat and seasonings to taste ("old bay" seasoning works well).
    Cheese Fritters: Omit sugar, add 2 tsp mustard powder, 1/4 tsp white pepper, and lastlhy stir in 1 cup finely shredded sharp cheddar cheese. Fry 3-4 min. in deep hot fat, or fry like small patties in a skillet over medium heat.
    Ham & Cheese: a favorite for using leftovers! Use 1/2 cup each minced ham & shredded cheese.
    Cooked meats work best, since you are not cooking the fritters long enough to cook raw meats. Hence fritters' affinity for leftovers!

    OTHER FRITTER VARIATIONS
    You can change the liquid: use almond milk, or soy milk for example.
    Add cumin & turmeric for a middle eastern flavor; taco seasoning for tex-mex flair.
    You can vary the flour used, substituting up to 1/2 of the recipe with another kind of flour. Corn meal is a tasty variation (hush puppies, anyone?)
    You can add toasted crumbs to meat fritters to change the texture.
    If you are out of baking powder, use baking soda and substitute soured milk for the fresh milk. (Baking soda lasts longer in storage.)

    Yes, these are (evil) fried foods. But under austere conditions, the fat calories will be eagerly consumed and utilized by hard working folks. So this is a good way to get some calories aboard. Besides, comfort foods will be at a premium. So don't discount fritters for meals, snacking, or desserts without at least thinking it over again.
     
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