Golden Honey Corn Cakes

Start-to-Finish: 20 min

Serves: 4 people (3 corn cakes each)

Ingredients:

1 TBSP vegetable oil (for greasing)

1 ¼ cup flour

⅓ cup cornmeal

⅓ cup sugar

1 tsp baking powder

1 tsp baking soda

¼ cup vegetable oil

½ tsp salt

¼ cup powdered nonfat milk

1 TBSP vinegar

2 TBSP powdered egg

1 ¾  cup water

¾ cup honey

Directions:

1. Preheat a skillet over medium heat.

2. Sparingly coat skillet with greasing oil.

3. Combine flour, cornmeal, sugar, baking powder, baking soda, vegetable oil, salt, powdered milk,
vinegar, powdered egg, and water in a large bowl with a mixer set on medium speed.

4. Mix until smooth, but don’t over mix.

5. Pour the batter by ¼ - ⅓ cup portions into the hot pan and cook for 1 to 3 minutes per side or
until golden.

6. Repeat with remaining batter, regreasing the skillet with oil as needed.

7. Serve corn cakes with 3 TBSP honey per serving.

Southwest 6-Can Soup

Serves: 6

Start-to-Finish: 15 minutes

Recipe By: Katie at Livecrafteat.com

Ingredients:

Soup:

1 (12.5-oz) can cooked chicken

1 (10.5-oz) can chicken and rice soup

1 (10.75-oz) can tomato soup

1 (15-oz) can ranch style beans

1 (10-oz) can Rotel mild diced tomatoes and green chilies (I only add ¾ of the can)

1 (11-oz) can kernel corn

1 chicken bouillon cube

1 bag frito chips

In times of plenty:

sour cream

shredded cheese

Directions:

1. Empty all the cans into a pot, add the chicken bouillon and heat through.

2. While you’re waiting for the soup to heat up, grate some cheese, get out the sour cream, and
open a bag of fritos.

3. Top with chips and other garnishes and serve.

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.

Chicken Barley Chili

Serves: (makes 6 ½ cups soup) 4 people

Start-to-Finish: 60 minutes

Ingredients:

1 (14.5-oz) can petite diced tomatoes

1 (8-oz) jar salsa

1 (14.5-oz) can chicken broth

1/2 cup barley

1 1/2 cups water

1/2 TBSP chili powder

1/2 tsp cumin

1/2 (15-oz) can black beans, drained and rinsed

1 (8.75-oz) can corn, undrained

1 (12.5-oz) can cooked chicken, drained

Directions:

1. Combine tomatoes, salsa, broth, barley, water, chili powder, and cumin into a pot.

2. Bring to a boil over high heat, cover, and reduce heat to low.

3. Simmer for 45 minutes, stirring occasionally.

4. Meanwhile, rinse and drain black beans.

5. After 45 minutes, add chicken, black beans, and corn to the chili mixture.
6. Cover and continue cooking for 5-10 minutes or until barley is tender.

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.

White Chicken Chili

Recipe By: Food Storage and Beyond
Serves: 6 - 8 people


Ingredients:
1-2 TBSP vegetable oil
2 TBSP dried onion
1 TBSP garlic powder
1 to 2 tsp cumin
1 qt canned chicken
1 (15-oz) can garbanzo beans, drained and rinsed
1 (15-oz) can white beans (i.e. Great Northern), drained and rinsed
1 (15-oz) can navy beans, drained and rinsed
1 (12-oz) can corn
2 (4-oz) cans chopped green chilies
2 chicken bouillon cubes
1½ cups boiling water
a pinch of cayenne pepper
a pinch of paprika

Optional Toppings: 
shredded cheese (cheddar, monterey jack… whatever is your favorite)
sour cream
salsa
broken up tortilla chips or crunchy tortilla strips

Directions: 
1. In a large pot (or crock pot), heat the vegetable oil and cook the onion, garlic, and cumin.
2. When they are heated through, stir in the chicken to coat it with the seasoning.
3. Saute for about a minute.
4. Then add the beans, corn and chilies.
5. Stir to blend.
6. Combine the chicken bouillon with the boiling water and stir into the chili.
7. Add the cayenne pepper and paprika.
8. Cover and let chili cook over low heat for about 30 minutes, stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
9. Serve topped with any of the optional toppings.

Corn, Black Bean, and Wheat Berry Salsa

Recipe By: Self-Reliant Sisters


Ingredients:

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Directions:

1. Mix together all ingredients.
2. Serve with tortilla chips.

Popcorn Soup

Recipe By: Pantry Cooking II
Serves: 6 to 8

Ingredients:

2 (15-oz each) can cream-style corn
1 (11-oz) can whole kernel corn, drained
1 (12-oz) can skimmed evaporated milk
1 (14-oz) can chicken broth
1 (15-oz) can whole potatoes, drained and diced
1 chicken bouillon cube
1 tsp sugar
3-4 cups popped popcorn

Directions:

1. Combine all corn, milk, broth, potatoes and bouillon in a large pan or Dutch oven.
2. Heat over medium heat, stirring often.
3. Heat until soup is hot but not boiling.
4. Remove from heat and stir in sugar.
5. Generously garnish each bowl of soup with popcorn.

Slow-Cooked Tortilla Soup

Start-to-Finish: 4-6 hours (Slow Cooker recipe)

Recipe By: Jeanne Johnson

Ingredients:

2 cans chicken or 4 cooked and chopped chicken breasts

2 cans (14-oz. ea) chicken broth

2 cans (14-oz. ea) diced tomatoes, undrained

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

1 can (15-oz) kernel corn, drained

1 can (16-oz) refried beans

1 can (4-oz) chopped green chilies

1 cup salsa

2 TBSP dried cilantro

1 TBSP ground cumin

1 TBSP chili powder

½ tsp garlic powder

Directions:

1. Combine all ingredients in a crockpot.
2. Cook for 4 to 6 hours.
3. Garnish with tortilla chips, sour cream, and grated cheese.
4. Easy meal!

Chicken and Corn Soup

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4-5

Ingredients:
6 cups water
4 tsp chicken bouillon
½ cup dried carrots*
1 TBSP dried onions
1 TBSP dried celery (or one stalk fresh celery, diced)
½ tsp dried minced garlic
1 can (15-oz) corn, undrained
2 TBSP parsley
1 cup uncooked pasta, any shape
1 can (10-oz) chicken chunks undrained and broken up
½ tsp sugar (only if no sugar in canned corn)
pepper to taste

Directions:
1. In a pot, heat water while adding all ingredients except last four.
2. Simmer, covered 15 minutes.
3. Add pasta and simmer 10 minutes more.
4. Stir in chicken and heat through.
5. Season to taste and serve.

* For puff-dry, dehydrated carrots: Substitute same amount as dried carrots. Bring ingredients in first column, corn, and parsley to boil. Add pasta, simmer covered 10 minutes and continue with recipe instructions.
Don’t have dried carrots? Reduce water to five cups and add two fresh carrots, peeled and sliced.

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.