Split Pea Soup

Serves: 4

Start to Finish: 1hr 40min

Ingredients:

1 TBSP olive oil

3 TBSP freeze-dried onion, rehydrated

1 (5-oz) can smoked ham, drained

2 tsp garlic salt

⅛ tsp cayenne pepper

¼ tsp cumin

1 cup dried green split peas, rinsed, divided

4 cups chicken broth

1 (8-oz) can sliced carrots, drained

¼ tsp Kosher salt

¼ tsp pepper

Directions:

1. Rehydrate freeze-dried onion with ½ cup water for 10 minutes. Drain.

2. In a 4-quart stockpot on medium heat, heat olive oil.

3. Add freeze dried onion and smoked ham. Stir and cook for 5 minutes.

4. Stir in garlic salt, cayenne, and cumin. Cook for 2 minutes or until fragrant.

5. Add ½ cup split peas and chicken broth.

6. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

7. Add the remaining ½ cup of split peas and continue to simmer for another 35 minutes. Stir
frequently to keep the solids from burning on the bottom.

8. Add the sliced carrots. Cook for another 5 minutes or until heated through. Stir gently so you
don’t break up the vegetables.

9. Add salt and pepper and serve.

Soup or Sauce Mix

This particular SOS Mix contains no butter or flour (unlike Magic Mix). Which means that it is a shelf-stable and gluten-free recipe that you can use as a base for many other recipes. The Utah State Extension has put out a free downloadable cookbook with this SOS recipe as well as 20 other recipes you can make with the sauce mix.

Download this 10 page cookbook for free from this link  HERE

SOS Mix

Ingredients:

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TBSP dried onion flakes
2 tsp Italian Seasoning

Directions:

1. Combine all ingredients in a re-closeable plastic bag, mixing well.

Yield:
Equal to 9 cans of cream soup.
Substitution:
to substitute 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Storage:
Store in closed plastic bag or air-tight container until ready to use. Does not have to be refrigerated.

Black Bean Citrus Salad

Recipe By: Pantry Cooking II
Serves: 3

Ingredients:

1 (15-oz) can black beans or 2 cups cooked black beans, rinsed and drained
1 (11-oz) can mandarin oranges, drained
1 TBSP dried onion
1/4 cup chunky salsa
2 TBSP lime juice
1/8 tsp minced dried garlic
1/4 tsp ground cumin

Directions:

1. Put drained black beans and oranges in a medium bowl.
2. Combine onion, salsa, lime juice, garlic and cumin.
3. Pour over beans and oranges; stir gently to combine.
4. Chill several hours before serving.

Quick Tuna Chowder

Start-to-Finish: 20 minutes
Recipe By: Pantry Cooking
Serves: 2 quarts

Ingredients:

2 (10.75-oz each) cans condensed tomato soup
2 1/2 cups water
6 TBSP bacon flavored bits
2 TBSP dried onion
1 (14.5-oz) can potatoes, drained and diced
1 (6-oz) can tuna, drained and flaked
2 TBSP parsley flakes
1/8 tsp dried thyme leaves
Dash pepper
1/2 cup sliced pimiento-stuffed green olives

Directions:

1. Combine ingredients in a large pot.
2. Simmer 15 minutes.

Vegetable Soup

Recipe By: Prepared Not Scared

Ingredients:

1 soup bone
1 cup assorted dried vegetables (corn, peas, carrots, beans...)
1 TBSP dried celery
1/4 cup dried onion
1 TBSP dried parsley
1 TBSP salt
1/4 tsp pepper

Directions:

1. Add soup bone to a large pot and cover with water.
2. Cook 1 hour over medium heat.
3. Meanwhile, in a separate bowl cover the dried vegetables with water just enough to cover them and soak for 1 hour.
4. Drain vegetables.
5. Add vegetables, dried parsley, salt, and pepper to soup pot.
6. Simmer 1 1/2 hours. (Adding more water if needed to keep everything covered.)
7. Remove bone, return any meat from the bone to the pot.
8. Season to taste and serve hot.

Spicy Hungarian Lentil Stew

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

Ingredients:

7 cups water
1½ cups dry lentils, sorted and rinsed
⅓ cup dried onions
7 TBSP chicken bouillon
2 TBSP tomato paste
2 tsp cumin
½-¾ tsp cayenne pepper
½ tsp dried minced garlic
½ tsp paprika
1 large bay leaf
1 can (12-oz) evaporated milk
2 TBSP flour

Directions:

1. In a pot, heat water while adding all ingredients except milk and flour and bring to boil.
2. Reduce heat and simmer for 35 minutes.
3. In a separate bowl, whisk flour into milk until there are no lumps.
4. Whisk flour and milk into stew.
5. Return to boil while stirring, simmer 1 minute.

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.

Caribbean Black Beans and Rice

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

Ingredients:

2¾ cups water
1 cup uncooked long grain rice
1 can (15-oz) diced tomatoes, drained
1¾ cup soaked and cooked dry black beans or 1 can (15-oz) black beans, drained and rinsed
½-1 can (4-oz) diced green chiles
¼ cup dried onions
¼ cup dried green peppers (or ½ cup diced fresh peppers)
3 TBSP brown sugar
1 TBSP olive oil
1 TBSP apple cider vinegar
1½ tsp cumin
1 tsp thyme leaves
½ tsp garlic powder
½ tsp pepper
½ tsp salt
¼-½ tsp red pepper flakes
1 bay leaf

Directions:

1. In a pot, heat water while adding all ingredients.
2. Bring to boil; reduce heat and simmer, covered, 20 minutes.
3. Remove bay leaf and serve.

Creamy Chicken Noodle Soup

Start-to-Finish: 50 minutes

Recipe By: Prepare Every Needful Thing

Ingredients:

2 tsp. chicken bouillon
6 cup canned chicken broth
1-2 cans sliced carrots (or you can substitute dehydrated carrots or fresh carrots)
optional: 1 cup sliced celery
1/4 cup dehydrated minced onions
2 cans cream of chicken soup
1/2 cup milk (you could also use powdered milk here very easily - 1 1/2 TBSP dry powdered milk + 1/2 cup water)
1 pint jar canned chicken, drained
4 cup noodles (don't precook)
salt and pepper to taste

Directions:

1. Add the bouillon, broth, onions, chicken soup, canned chicken, and carrots to a large dutch oven on the stove to heat.
2. When it reaches a boil, add the noodles and let cook until noodles were tender.
3. Turn down the heat, add the milk, and let cook until thoroughly warmed.
4. Add salt and pepper as needed.

Golden Wheat Patties

A surprisingly good main dish. You can serve this entree with mashed potatoes and gravy, glazed carrots, steamed broccoli, side salad, whole grain rolls... . As the women tasted Golden Wheat Patties, we heard sounds of 'yum' and surprise that they were so good!

Serves: 15 pattties
Recipe By: Dollar a Day Meals

Ingredients:

1 1/2 cup cooked cracked wheat
1 large egg
3 TBSP dry milk
3 TBSP dried chopped onions
1 TBSP unbleached flour
1/2 tsp garlic salt
1/2 tsp sea salt
1/4 tsp Worcestershire sauce
1/4 tsp soy sauce
1/8 tsp liquid smoke
3 TBSP water
2 TBSP oil or olive oil (may need more)

Directions:

1. Mix all ingredients together except oil.
2. Heat oil in skillet over medium heat.
3. Place 2 TBSP mix at a time in hot oil, smooth with back of spoon to form small patties.
4. Cook 4 to 5 minutes on each side.
5. Drain off oil on paper towels.

Meatless Meatballs

Serves: 36 meatless meatballs
Start-to-Finish: 1.5 hour
Recipe By: Dollar a Day Meals

Ingredients:

1 cup chopped pecans
2 cup (packed) fresh whole wheat bread crumbs, about 4 slices
2 tsp Italian seasonings
1 tsp garlic salt
3 to 4 eggs (start with 3)
1/2 cup freshly grated Parmesan
1/2 cup minced fresh onion
2 to 4 TBSP oil or olive oil

Directions:

1. In a food processor: process pecans just until they form a fine meal. (Don't process the pecans longer once they are a fine meal or it will turn creamy.)
2. Remove pecan meal to a mixing bowl.
3. Next, process fresh breadcrumbs, add to mixing bowl with pecan meal.
4. Mix in seasonings, eggs, parmesan, and onions.
5. Heat oil in skillet, on medium high.
6. Using a spoon or small scoop, form meatballs. (about 36)
7. Brown meatballs in the hot oil, gently turning as needed.
8. Remove meatballs skillet when well-browned; set aside.
9. Put in the same skillet add 3 cups of your favorite sauce. (spaghetti, barbeque, etc.)
10. Add meatballs; cover and simmer on lowest heat 45 minutes to 1 hour.

NOTE: meatballs can be baked in an oiled baking pan until browned, then transfer to a crockpot, add sauce, heat on low for a couple of hours, or until hot.

Wheat Meat Patties

These wheat meat patties are vegetarian burgers. Try using a meat substitute. It’s a delicious, inexpensive way to use your food storage.

Recipe By: Dean Wilding via Provident Living Today

Ingredients:

¾ cup whole wheat
1 TBSP butter
2 medium diced onions
1 clove garlic or garlic salt
1 TBSP parsley
½ tsp basil
½ tsp marjoram
¼ tsp thyme
2 tsp soy sauce
½ tsp salt
black pepper to taste
½ cup whole wheat bread crumbs
6 eggs
1 cup of grated zucchini (optional)

Directions:

Preparing the Wheat:
1. The night before you make the wheat patties start preparing the wheat.
2. Put ¾ cup of wheat in the bottom of a thermos. (You'll need a thermos that's about 32-oz or 1 quart.)
3. Fill the rest of the thermos with boiling water.
4. Put the lid on the thermos and let the wheat cook overnight. (These are also known as wheat berries or flask wheat. Cooking the wheat this way gives it a chewy, meat texture.)

Making the Patties:
5. Sauté onions in butter and add herbs, soy sauce, salt, and pepper.
6. Add cooked wheat, breadcrumbs, eggs, and zucchini.
7. Form into patties and fry in a pan. Brown well.

Three Bean Stew

Serves: 4 to 6
Start-to-Finish: 30 minutes
Recipe By: Pantry Cooking

Ingredients:

1 can (15-oz) kidney beans, rinsed and drained, or 2 cups cooked kidney beans
1 can (15-oz) navy beans, rinsed and drained, or 2 cups cooked navy beans
2 cans (15-oz each) pork and beans
1 can (5-oz) Vienna sausage, drained and sliced
1/2 cup catsup
2 TBSP packed brown sugar
2 TBSP molasses
2 TBSP dried onion

Directions:

1. In a large saucepan, combine ingredients.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer 10 minutes to blend flavors.