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Cooking with your stockpile

This is a discussion on Cooking with your stockpile within the Recipes forums, part of the Food, Health and Fitness Survival category; Buckaroo Beans 1 lb ground beef 1 large onion, chopped 1/2 tsp garlic powder 1 tsp dry mustard 1/2 c ketchup 2 tsp vinegar 1 ...

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Thread: Cooking with your stockpile

  1. #41
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    Oct 2013
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    562
    Buckaroo Beans




    1 lb ground beef

    1 large onion, chopped

    1/2 tsp garlic powder

    1 tsp dry mustard

    1/2 c ketchup

    2 tsp vinegar

    1 tsp Worcestershire sauce

    1 tsp each of oregano, basil and dill

    2 (14 oz) cans of kidney beans

    1 (6 oz) can baby lima beans

    1 (24 oz) can Boston style baked beans

    In a 12-inch Dutch oven, brown hamburger with the chopped onion. Add seasonings and beans (undrained except for the lima beans). Mix together and add ketchup, vinegar and Worcestershire sauce. Cook at about 325 degrees for about one hour.


    https://survivalcommonsense.com/how-...storage-foods/
    bigwheel likes this.

  2. #42
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    Oct 2013
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    Homemade Soup/Gravy Sauce




    2 c instant non-fat dry milk

    3/4 c cornstarch

    1/2 c instant beef or chicken bouillon

    >2 Tbs onions, chopped, dehydrated

    1 tsp dried basil

    1 tsp dried thyme

    1/2 tsp pepper

    1/2 tsp parsley, dried

    Combine all ingredients, mixing well. Store in an air-tight container.

    To substitute for 1 can of condensed soup or gravy, combine 1/3 c dry mix with 1-1/4 c water in a saucepan; cool and stir until thickened.

    Add mushrooms, celery, chicken or other ingredients to substitute for commercial soups.

    Makes the equivalent of 9 (10-1/2 ounce) cans of soup.


    (From: Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals” by Jan LeBaron

    https://survivalcommonsense.com/how-...avy-saucefeed/

  3. #43
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    Oct 2013
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    Everyday Biscuits



    1 c flour

    1/4 tsp salt

    2 tsp baking powder

    1/4 c Crisco shortening (or bear grease or cocoanut oil)

    1/2 c milk (or buttermilk)

    Mix flour, salt and baking powder. Cut in shortening until mixture resembles corn meal. Stir in milk. Let stand about one minute. Knead a few times on a floured board. Roll out and cut with a biscuit cutter. Place on greased baking sheet (I use a skillet or small Dutch oven, being a hardcore cast iron junkie!) and bake at 400 degrees until light brown. Baking time will vary depending on size and thickness of biscuits. (I bake mine for 17 minutes, until the edges just started to brown.)

    If you want to make this recipe even easier, premix all the dry ingredients, including the Crisco. Put them in a Ziploc plastic bag, and write on the front “Add 1/2 c. milk”. Then, all you have to do is add the moisture and knead the dough in the bag. (Hmmm…this is starting to sound like a good-tasting MRE…)

    If fresh milk might be a problem, add 2 to 4 tablespoons of dried milk to the dry ingredients. Then add 1/2 cup of water when you are making the dough.

    Survival campfire cooking doesn’t have to be hard – but it should taste good!

    https://survivalcommonsense.com/put-...vival-kitfeed/

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  5. #44
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    Oct 2013
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    562
    Pinto Bean Fudge



    1 c cooked soft pinto beans (drained and mashed)

    1/4 c milk (made from your powdered milk)

    1 Tbs vanilla

    2/3 c baker’s cocoa

    1/4 c water

    6 Tbs butter ( You can use fresh or canned butter)

    5 c powdered suger (I substituted evaporated cane sugar, and it worked out fine.)

    Nuts, chopped (optional)

    In a large bowl, stir beans and milk together, adding enough milk to make the mixture resemble mashed potatoes; stir in the vanilla. Add chocolate and butter and stir in bean mixture, 1/4 c water, stir until nice and smooth. Gradually stir in sugar, knead with hands to get it well blended.

    Spread into lightly buttered 9-inch baking dish or form into 1-1/2-inch rolls. Chill for one to two hours.

    For more survival recipes and cooking tips, check out these blogs: Jan’s Fabulous Food Storage Recipes, Survival Pantry, and Survival Recipes and Off-Grid Cooking

  6. #45
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    Oct 2013
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    562
    That Bean Fudge above reminded me a nice filling for a Chinese snack food - Moon Cake. They've used mung beans instead in some of the versions....and it's good! That's one of the things I buy every time I go to the Chinese market.


    It's the mung bean filling that I love! I've looked up recipes for it. Survival times, it can be tweaked around. It's versatile.



    Mung bean filling:
    3) 1 package of split mung bean husked (400g);
    4) 1 1/4 cup sugar (260g)
    3 tbsp corn starch
    4 tbsp condensed milk
    1/2 cup corn oil (90g);


    Mung bean filling:
    Rinse mung bean and place in non-stick pot, add in 3-4 cup water. Bring to a boil on high heat, reduce to low heat and simmer for 45 minutes. Remove the lid, cook on medium heat and keep stirring until no water left. Add in all ingredients of Ingredient 4, stir and cook until mung bean filling stick together and no water vapor is produced. Let it cool then divide into 20 equal portions (80g each). Form into balls with your palms and set aside.


    https://www.gourmandize.com/recipe-5...an-filling.htm



    Note: With my experience using mung beans - it's my main bean stock (because of shorter cooking time), I don't think you really need 45 minutes to simmer this. To shorten the time, as soon as the beans are soft (about 15 minutes), mash them and proceed to the next step of cooking.

  7. #46
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    Join Date
    Sep 2014
    Location
    God's Country (aka Texas)
    Posts
    9,290
    Quote Originally Posted by charito View Post
    Buckaroo Beans




    1 lb ground beef

    1 large onion, chopped

    1/2 tsp garlic powder

    1 tsp dry mustard

    1/2 c ketchup

    2 tsp vinegar

    1 tsp Worcestershire sauce

    1 tsp each of oregano, basil and dill

    2 (14 oz) cans of kidney beans

    1 (6 oz) can baby lima beans

    1 (24 oz) can Boston style baked beans

    In a 12-inch Dutch oven, brown hamburger with the chopped onion. Add seasonings and beans (undrained except for the lima beans). Mix together and add ketchup, vinegar and Worcestershire sauce. Cook at about 325 degrees for about one hour.


    https://survivalcommonsense.com/how-...storage-foods/
    Sounds yummy. If a person stuck with Pintos and traded in the Eyetalian aromatic spices for chili powder that would be very close to a Texas dish which everybody calls goulash. Even though it prob really aint goulash. Yankees call it yankee chili which is prob closer to being the right name for it. Now some towns put noodles in it and eat the beans on the side...but we always but the beans in it and eat the macaroni on the side...or cornbread works even better.
    Slippy and charito like this.

  8. #47
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    Oct 2013
    Posts
    562
    Hot Cakes



    ½ cup cornmeal
    1 tablespoon sugar
    ½ teaspoon salt
    1 cup boiling water
    2 eggs, separated
    1 cup flour
    1 tablespoon baking powder
    1 cup milk
    ¼ cup peanut, vegetable or corn oil


    Preparation

    Combine the cornmeal, sugar and salt in a saucepan.
    Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
    Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
    Beat the egg whites until stiff and fold them in.
    Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
    Serve with syrup, preserves, jams or jellies.

    https://cooking.nytimes.com/recipes/1013510-hot-cakes

  9. #48
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    Oct 2013
    Posts
    562
    I'm dreaming of that nice military creamed beef dish called "SOS." Love it on hash browns with sprinkling of Tabasco sauce.

    Found this home-made versatile SOS Mix recipe that can be used in other ways, like pasta sauce. It's one way to use powdered milk.




    SOS Mix (Soup or Sauce Mix as a Frugal Replacement To Canned Creamed Soups)

    Prep time: 5 mins
    Total time: 5 mins
    Serves: Equal to 9 cans of cream soup


    This frugal make ahead and store recipe can be used as a replacement for creamed soups in any recipe, as well as the base for other sauces, gravies, soups and much more! It is also fat free.



    Ingredients

    2 Cups of powdered non-fat dry milk
    ¾ cup of cornstarch
    ¼ cup of instant chicken bouillon
    2 TBS. dried onion flakes
    2 tsp. of Italian Seasoning or a combination of dried Parsley, Oregano and Basil
    1 tsp. of black pepper


    Make Your Mix:

    Combine all of the above dry ingredients and stir until blended.
    Store in a ziploc, glass or plastic jar or even a can to use when needed. It can be stored on the shelf! No need to refrigerate.



    Instructions to substitute for 1-10.75 can of creamed soup:

    Combine ⅓ cup of dry mix with 1¼ cups of cold water.
    Cook and stir on the stove top or in the microwave until thickened.
    Add thickened mixture to the casseroles/recipes just as you would a can of soup.



    Notes
    Yield: This amount is equal to using (9) 10.75 cans of creamed soups.


    https://thethriftycouple.com/sos-mix...oups-and-more/
    Last edited by charito; 08-25-2018 at 06:22 AM.
    StratMaster likes this.

  10. #49
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    Join Date
    Dec 2017
    Location
    Oregon
    Posts
    1,548
    Quote Originally Posted by charito View Post
    I'm dreaming of that nice military creamed beef dish called "SOS." Love it on hash browns with sprinkling of Tabasco sauce.

    Found this home-made versatile SOS Mix recipe that can be used in other ways, like pasta sauce. It's one way to use powdered milk.




    SOS Mix (Soup or Sauce Mix as a Frugal Replacement To Canned Creamed Soups)

    Prep time: 5 mins
    Total time: 5 mins
    Serves: Equal to 9 cans of cream soup


    This frugal make ahead and store recipe can be used as a replacement for creamed soups in any recipe, as well as the base for other sauces, gravies, soups and much more! It is also fat free.



    Ingredients

    2 Cups of powdered non-fat dry milk
    ¾ cup of cornstarch
    ¼ cup of instant chicken bouillon
    2 TBS. dried onion flakes
    2 tsp. of Italian Seasoning or a combination of dried Parsley, Oregano and Basil
    1 tsp. of black pepper


    Make Your Mix:

    Combine all of the above dry ingredients and stir until blended.
    Store in a ziploc, glass or plastic jar or even a can to use when needed. It can be stored on the shelf! No need to refrigerate.



    Instructions to substitute for 1-10.75 can of creamed soup:

    Combine ⅓ cup of dry mix with 1¼ cups of cold water.
    Cook and stir on the stove top or in the microwave until thickened.
    Add thickened mixture to the casseroles/recipes just as you would a can of soup.



    Notes
    Yield: This amount is equal to using (9) 10.75 cans of creamed soups.


    https://thethriftycouple.com/sos-mix...oups-and-more/
    I'm an old SOS fan myself LOL! I found an outfit that sells freeze dried SOS packed for 20 years in mylar bags. I'm gonna use it over rice or pasta.
    charito likes this.

  11. #50
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    Join Date
    Oct 2013
    Posts
    562
    CORNED BEEF (can)



    By Sharon L Martin
    December 13, 2007

    Left over mashed potatoes.
    Add one egg.
    Add can of corned beef and fry in butter in fry pan until brown. This is a dish my mother made years ago for my father. He would put ketchup on it and he loved it.
    Good eating from Canada
    P.S. add an onions if you like them
    https://www.thriftyfun.com/Recipes-U...ed-Beef-1.html

 

 
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