Red Beans and Rice

Serves: 6

Start-to-Finish: 30 minutes

Ingredients:

1 ½ cup dry white rice

3 cups water for steaming rice

1 TBSP extra virgin olive oil

1 ½ - 2 cup summer sausage, cut into half circles

1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn)

1 (12.5-oz) can of cooked chicken, drained

1 (15.5-oz) can red kidney beans, drained and rinsed

½ cup water (+½ cup for consistency)

1 tsp garlic powder

1 tsp Kosher salt

½ tsp paprika

2 tsp chili powder

¼ tsp chicken bouillon

½ tsp onion powder

¼ tsp black pepper

¼ tsp smoked paprika

6 TBSP ketchup

Directions:

1. Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy.

2. Measure out all seasoning. (This recipe goes together fast and you will want them ready!)

3. Cut summer sausage into ½ inch thick half circles.

4. Heat oil in large saucepan.

5. Add sausage to saucepan and brown gently on each side (about 3 minutes).

6. Drain and rinse kidney beans, and drain canned corn and canned chicken.

7. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan.

8. Stir together and simmer for 8 minutes, adding more water as needed for a nice
consistency.

9. Serve sausage mixture over steamed rice.

Baked Taquitos

Serves: 4 people (makes 16 taquitos)

Start-to-Finish: 45 minutes

Ingredients:

1 TBSP extra-virgin olive oil

½ cup freeze-dried onion flakes

1 cup water, for soaking onions

1 (12-oz) can roast beef, drained

1 (15-oz) can black beans, rinsed and drained

1 tsp garlic powder

¼ tsp kosher salt

¼ tsp cumin

¼ tsp chili powder

1 cup beef broth

18 count 6-inch corn tortillas (packages of tortillas are sold in 18 count and this gives you 2
extras for mistakes)

1 jar salsa, for serving

Optional Fresh Ingredients for Times of Plenty:

⅔ cup shredded monterey jack cheese

Directions:

1. Preheat the oven to 425°F.

2. Line a rimmed baking sheet with parchment paper and generously spray parchment paper
with cooking spray.

3. Mix 1 cup water with ½ cup freeze dried onion flakes and let sit for 5 minutes, drain off
excessive liquid.

4. Drain and rinse canned black beans, and drain canned roast beef.

5. In a frying pan, heat the olive oil over medium heat until shimmering.

6. Add freeze-dried onion and roast beef to the oil, fry for 3 minutes, stirring occasionally.

7. Remove from heat. (The mixture should be dry.)

8. Stir in black beans, garlic powder, salt, cumin, and chili powder. Stir to break up the beans
and the roast a little. Set aside.

9. Meanwhile, in a small pan bring 1 cup beef broth to a boil. Reduce the heat to a simmer.

10. Carefully, using tongs, dip each tortilla into the broth for about 4 seconds or until softened.

11. Immediately remove each tortilla from the broth and fill with about 1 ½ tablespoon or so of
the mixture. (If using cheese, sprinkle in 2 tsp cheese in each taquito.)

12. Roll each taquito up and place, seam-side down, on the prepared baking sheet.  

13. Bake until the taquitos are lightly crisped and golden, about 15 minutes or so.

14. Serve warm with salsa.

Shepherd's Pie

Serves: 6

Start-to-Finish: 50 minutes


Ingredients:

⅓ cup freeze-dried chopped onion (approx. 1 cup fresh chopped onion)

½ cup water 

1 TBSP vegetable oil

1 pint canned ground beef (equals a little more than ½ lb cooked ground beef)

¼ cup Worcestershire Sauce

2 TBSP flour

1 TBSP ketchup

1 pkt brown gravy mix (equals a scant 2 TBSP of seasoning mix)

1 cup water

1 (8.5-oz) can sliced carrots (approx. 1 ¼ cup fresh chopped carrots)

1 (8.75-oz) can corn

1 (8.5-oz) can sweet peas

Mashed Potatoes (recipe below)




Directions:

1. Preheat oven to 375° F.


2. In a bowl, soak freeze-dried onion in ½ water for 5 minutes to soften, drain.


3. Start boiling 4 cups water for mashed potatoes.


4. In a large saucepan heat up 1 TBSP vegetable oil.


5. Add softened onions to pan and cook for 2 minutes, until browning on edges.

6. 
Mix in ground beef, worcestershire sauce, flour, ketchup, brown gravy mix, and water.

7. 
Bring to a boil, reduce heat and simmer for 3 minutes until thickened.


8. Gently stir in carrots, corn, and peas and remove from heat.


9. Spread the beef mixture in an even layer on the bottom of a 9x13 pan.


10. Finish making mashed potatoes according to recipe below.


11.Top the beef mixture with an even layer of prepared mashed potatoes.


12. Bake in preheated oven for 20 minutes, or until potatoes are golden brown.




Mashed Potatoes Recipe

Serves: 3 cups

Start to Finish: 5 minutes


Ingredients:

4 cups boiling water 

1 tsp Kosher salt

¼ cup powdered butter (¼ cup butter)

⅓ cup powdered milk (1 cup milk and -1 cup boiling water)

3 cups potato flakes


Directions:

1. Mix boiling water, salt, powdered milk, and powdered butter until there are no lumps.

2. Add potato flakes and stir gently until just combined. (Do not over mix)

3. Let sit covered for 3 minutes. 
Fluff with fork.

Moroccan-Spiced Beef and Vegetable

Start-to-Finish: 35 minutes

Serves: 6

Ingredients:

1 ½ TBSP olive oil

¼ tsp garlic powder

1 ½ tsp ground cumin

1 ½ tsp ground cinnamon

1 (14.5-oz) can petite diced tomatoes

1 (16-oz) can chickpeas, drained and rinsed

1 TBSP minced dehydrated onion

2 (12-oz) can roast beef, drained

1 can beef broth

½ (14.5-oz) can green beans, drained

1 (8.5-oz) can sliced carrots, drained (1 cup sliced fresh carrots)

1 cup dried apricots, diced

¼ cup raisins

1 tsp Kosher salt

½ tsp fresh cracked black pepper

1 cup dry white rice

2 cup water for steaming rice

Directions:

1. Steam 1 cup dry white rice with 2 cups water in rice cooker.

2. Meanwhile, in a large saucepan, heat oil over medium heat.

3. Add garlic powder, cumin, and cinnamon and cook, stirring, for 30 seconds.

4. Add tomatoes, chickpeas, dehydrated onion, beef, and broth.

5. Bring to a boil.

6. Boil down for 10 minutes then reduce heat to low.

7. Add the green beans, carrots, apricots, raisins, salt, and pepper, mix gently so you don’t
break up the vegetables.

8. Simmer until flavors are blended for 5 minutes.

9. Serve in bowls over steamed white rice.

Cowboy Dinner

Recipe By: Mel's Kitchen Cafe
Serves: 8

Ingredients:

BEEF MIXTURE:
2 lbs. lean ground beef
1 medium yellow onion, diced
1 tsp salt
1/2 tsp black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15-oz) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

CORNBREAD TOPPING:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 TBSP baking powder
½ tsp salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Directions:


1. Preheat the oven to 375°F.
2. Lightly grease a 9x13-inch pan and set aside.
FOR BEEF MIXTURE:
3. In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink.
4. Drain the grease from the pan.
5. Stir in the corn, salsa, and beans.
6. Pour the beef mixture into the prepared 9x13-inch baking pan.
7. Sprinkle beef mixture with cheese and set aside.
FOR CORNBREAD TOPPING:
8. Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
9. Make a well in the center and add the oil, beaten eggs and milk.
10. Whisk together until just moistened and no dry spots remain.
11. Pour the cornbread batter over the cheese and beef mixture.
12. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
13. Bake for 40 minutes or until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.
14. Let the casserole stand for 10 minutes before serving.