Tator Tot Casserole: Three Month Food Storage Recipes

Posted by Crystal on October 30, 2008 View Comments

I got this recipe from the woman that inspired me to start food storage and I love it! What kid doesn’t love tator tots? Plus, it sneaks in a vegetable, is SUPER easy to make, and is delicious. I always like to try and make things festive so I wrote on mine for Halloween…maybe your ketchup writing will be better. :)

Tater Tot Casserole

1 pound lean hamburger, uncooked
2 tbsp. dried onion
1 can Cream of Mushroom Soup
1 can Green beans
1 small package of Tater Tots 

In 13×9 inch pan, spread and press hamburger. Sprinkle with salt and pepper and onion. Pour and spread the soup on top of the hamburger. Drain well the green beans and spread over the mushroom soup. Cover with Tator Tots. Bake 1 hour at 350 degree oven.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Filed Under: Casserole, Dehydrated Onions, Dinner, Easy, General Food Storage Information, Kids, Long Term Food Storage | Tagged: Tagged With: , , , , , , , , ,

Sour Cream Chili Bake: Bean Food Storage Recipes

Posted by Crystal on October 28, 2008 View Comments

My husband grew up on Sour Cream Chili Bake. It actually is REALLY REALLY good and REALLY REALLY easy. It’s what I make anytime I need to bring dinner to a family with kids because I know they’ll see the Fritos on top and be excited to eat it. I guess that is why they ate it on Halloween because they were excited they got to eat the Fritos…I don’t know…it’s just not blood and guts. ;)

Sour Cream Chili Bake
1 lb. Ground Beef
¼ C. Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce
1 envelope Taco Seasoning mix
1/4 C. Dehydrated Onions
1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ C. Fritos
1 ¼ C. Sour Cream 

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.


*Time Saving Tip* If you’re running short on time, you can use 2 cans of chili and a can of corn, drained for the middle part of the casserole.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
Filed Under: Beans that Magical Fruit, Casserole, Dinner, Easy, Everyday Emergency, General Food Storage Information, Long Term Food Storage, Short Term Food Storage | Tagged: Tagged With: , , , , , , , , ,

Spaghetti: Pasta Food Storage Recipes

Posted by Crystal on October 27, 2008 View Comments

Okay, we’re getting personal and one of the things my husband and I always…um…discuss? is what to eat on Halloween. I grew up eating spaghetti. Come on, I have FOUR brothers and and doesn’t it look a little like blood and guts and something a boy would love if marketed correctly on Halloween? Plus, it was easy for my mom to make and get us out the door trick or treating. I know, because I remember, how hard it is to get kids to eat their dinner before trick or treating so this week I’ll make my case why it should be spaghetti, I share with you my husband’s favorite dinner for Halloween, and a new one that just might be tie breaker!
Remember if you have a busy Halloween you can make it in a slow cooker and have it simmering all day (and smelling good all day) Sauces always taste better the longer they can simmer. It’s fast, easy, and delicious…not to mention you can use some of those cannery noodles.

Spaghetti Sauce 

2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper

Saucepan on the Stove Directions:
Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.

Serving with:
1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad

Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
Filed Under: Dinner, Easy, General Food Storage Information, Long Term Food Storage, Make Ahead Meal, Short Term Food Storage | Tagged: Tagged With: , , , , , , , , ,

Introducing….Fanatic Friday!

Posted by Crystal on October 23, 2008 View Comments

I’m so proud of all of you that are using food storage in your own recipes! I’ve received so many DELICIOUS looking recipes from the food storage fanatics out there that I wanted to dedicate Fridays to you!

The first Fanatic Friday Recipe is…. Pumpkin Cookies with Caramel Icing. Cortney sent me this recipe and picture. Don’t they look fabulous?! Pretty much anything with caramel is good in my book. I can’t WAIT to try it!

Pumpkin Cookies with Caramel Icing

Cookies

1 cup shortening (I used butter)
1 cup sugar
1 cup canned pumpkin
1 egg
1 t vanilla
2 cups flour (I like my cookies fluffy and I’m at a high altitude, so I added ¾ cup more) *Note from Crystal…this would be a PERFECT recipe for whole wheat flour*
1 t baking powder
1 t baking soda
1 t cinnamon
½ t ginger
1 t salt

Heat over to 350. Cream shortening and sugar. Add pumpkin, egg and vanilla. Sift and add dry ingredients. Drop by teaspoonful on cookie sheet. Bake 10-12 mins. Yields 5 dozen.

Icing

3 T butter
¾ t vanilla
1/4 C. milk *note from Crystal-3/4 T. dry powdered milk + 1/4 C. Water*
½ c brown sugar
1 cup powdered sugar, sifted

Combine butter, vanilla, milk, brown sugar. Cook, stirring constantly to rolling boil. Cool. Stir in powdered sugar. Generously frost cookies while warm. Return icing to heat if too thick.

Cookies will appear raised when cooked. Frosting will melt on top of cookie.

Are you a Fanatic?

Share your successes! E-mail me at everydayfoodstorage@gmail.com with a picture (don’t we all eat with our eyes first?) and recipe of your food storage successes to be highlighted on Fanatic Fridays!

OR

If you’re really proud of all the food you’ve made with food storage and want others to benefit from it as well, you can proudly display this button on your own blog! Just copy and paste all of this html code (it requires scrolling down to copy everything) into your blog (Just add an html widget to your layout and paste this text in it!)

Text for Button:

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Related Posts with Thumbnails
Filed Under: Baking, Cookies, Dessert, General Food Storage Information, Long Term Food Storage, Powdered Milk, Vegetables, Wheat | Tagged: Tagged With: , , , , , , , , ,
« Older Posts