SHELF-STABLE-RECIPE-BOOK

foodstoragemadeeasy.net ^ | Jodi&Julie

[Kartographer]

The site foodstoragemadeeasy.net has a great 58 page Recipe Book with many of the recipes using shelf stable food. You may wonder what are shelf stable foods? Well this is from the recipe book:
What Does “Shelf Stable” Mean?
There are many reasons that people choose to build a food storage. There are certain scenarios where it is highly likely that there will be no electricity for cooking. While it is great to use food storage in combination with fresh ingredients for everyday cooking, there is also a need to plan for meals, snacks, etc. that use only ingredients that can be stored on a “shelf”. Thus the term shelf stable recipes.

[Kartographer]

Nice to print out and save.

[Kartographer]

PING!

For the link impaired:

http://foodstoragemadeeasy.net/fsme/docs/SHELF-STABLE-RECIPE-BOOK.pdf

[driftdiver]

thanks!

[Squantos]

Thank yew .....stay safe !

[razorback-bert]

bookmark

[skr]

Much appreciated.

[call meVeronica]

Bump

[Real Cynic No More]

Twinkies, anyone?

[Errant]

Includes Tortillas - Muchas Gracias!!

[Lurker]

I made my first foray into the world of canning this weekend. I put up ten pounds of fresh Michigan peaches. They are quite yummy.

[SuziQ]

Thanks for that link! I downloaded, and saved it!

[GotMojo]

If SPAM is involved in any way. count me in!

[JoeFromSidney]

Thanks for the link. This will let us get beyond MREs.

[antidemoncrat]

Good info. Thanks

[Harmless Teddy Bear]

Very nice!

I wish they had a few more canned fruit and vegetable recipes but that is just me.

A good one for green beans is add one beef bullion cube to the liquid and toss in some slivered almonds. Cook until the cube is dissolved.

It gives a slightly different flavor and texture to the beans.

You can also just take the canned green beans, drain them and toss lightly with lemon juice (or a packet of TruLemon) and olive oil, serve cold.

[To Hell With Poverty]

You’re doing us a great service with these links and advice, Kartographer. Thanks ever so much!

[bgill]

Soups are as easy as opening a can. Most any mix of cans of beans and or vegetables works. Hubby saw me making this for supper tonight and laughed that I was just going the the cabinet throwing in whatever fell off the shelves:

One can of chili, 3 cans of whatever flavor beans (pinto, ranch, chili, kidney, etc.), 3 cans of tomatoes (plain, mexican style, green chili, etc.), can of corn, 1 or 2 small cans green chilies, small can of black and/or green olives, package of Hidden Valley dip mix, taco seasoning, and bullion.

[kimmie7]

Awesome! Thanks!

[Kartographer]

You had me until you got to the Hidden Valley dip mix. :-(

[bgill]

It doesn’t taste like dip mix, but it’s a good spice for a soup. I add it to cheese and frozen veggie soup. Maybe it’s the powdered dairy that smooths things out.