Cinco de Mayo Fiesta Featuring: Powdered Egg Breakfast Burritos, Canned Beef Tacos, Enchilada Casserole, and Horchata to drink. Lots of Food Storage Recipes!!!
Wow!! After all of these recipes your family will definitely be in the fiesta mood. Ole!! We’re covering every meal of the day along with a fun drink to make! Make sure to check them all out and try one out with your family.
Hola! Get your family in the fiesta mood by starting their day off with a breakfast burrito made from your dehydrated eggs. If you haven’t had your family try scrambled dehydrated eggs, this is a perfect time! There are lots of other flavors in the burrito if you’re scared they won’t like the eggs. Personally, I just did cheese, eggs, and salsa but another great combo to try is cheese, eggs, breakfast sausage, and a fruit salsa. Remember when converting multiple eggs that there are 16 tablespoons in a cup. I also use powdered milk as a 1/4 of the liquid called for to rehydrate the eggs since scrambled eggs are supposed to fluffy. The other thing I realized this morning when I made these is that you will probably want to do a couple extra eggs then you would normally with real eggs. The rehydrated eggs don’t make as much.
For lunch, who can forget bean burritos made from dehydrated refried beans. For more info on this, check out my previous post “Think outside the bun”
Or…very delicious shredded beef tacos made from your canned beef in your 3 month supply. For more info on that, check out this entry.
For dinner try Enchilada Casserole…it’s for those of you short on time but LOVE enchiladas! It tastes just like the real thing and is so delicious and EASY that I don’t even make real enchiladas anymore! The other great thing is that a lot of the ingredients come from your 3 month supply..including canned chicken!! Make one of your sides the dehydrated refried beans and you’ve got it made!! For tips on rehydrating your beans, click here.
Tortilla Casserole
1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)
Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)
And finally, a fun drink to make using your rice. (Thanks Ember for passing this on!)
Horchata
1 cup uncooked white long-grain rice
5 cups water1/2 cup milk (1 1/2 T. powdered milk + 1/2 Water)
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.
For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET
Easy & Delicious Beef Stroganoff
Beef Stroganoff
1 lb. stew meat, cubed
½ C. dried minced onion
1 can cream of mushroom soup
1 can mushrooms, drained
¼ tsp. garlic salt
1 C. sour cream (for richer taste, substitute1 pkg cream cheese)
Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings.
Spoon over hot noodles.
I got this recipe from “101 Things to do with a Slow Cooker” by Stephanie Ashcroft. I love it because it is very easy (especially if you store your meat already cubed) and the most delicious beef stroganoff I’ve ever eaten. Everyone I serve it to just RAVES about how delicious it is. Another perk is that all the ingredients minus the sour cream come from either long term food storage (dried minced onion=dehydrated onion) or my short term food storage (cream of mushroom soup, canned mushrooms, noodles, etc.) I think you could even use canned beef in the recipe if you’re out of time and don’t use the slow cooker, but I’ll have to try it and let you know 
Don’t be afraid to use your slow cooker in the summer it is still a great way to start a meal in the morning and have it ready in the evening with out heating up your house!
For more tips and tricks for using your food storage in everyday ways, please visit www.everydayfoodstorage.NET
Canned Beef Tacos
I just made the most TASTEY beef tacos on Friday. The meat was tender, savory, and very delicious. My husband thought I’d been cooking it all day. But I have a little secret he doesn’t know…
I realize that in posting this, I will most likely blow my cover entirely but it is worth sharing for all of your convenience and taste buds! One of my favorite things about food storage is its help with the EVERYDAY emergencies (thank goodness because everyday emergencies happen far more often than earthly calamities). Friday is usually my cleaning day and I can get most of it done while my baby is taking her morning nap but on Friday she decided she only wanted short naps and for me to hold her so we had a great time cleaning the house together ALL day. The clock struck 5:30 and I knew my husband would be home soon and I had no dinner! (Sound familiar to anyone else?) I grabbed two cans of chunked roast beef from Costco and a can of green chilis and was on my way. Canned meat is the best for “quickie” meals.
