Shelf-Stable Food Pantry Challenge // Prepper Potpourri Collaboration

 Chicken Noodle Casserole // Leisa at Sutton's Daze

INGREDIENTS
  

  • 2 cans cream of chicken soup
  • 1 pint ugly chicken
  • 1 pkg (16oz) egg noodles
  • 1 cup each corn, carrots, mushrooms, what ever veggies you like
  • 1 cup bread crumbs

INSTRUCTIONS
 

  • Cook pasta
  • Mix all ingredients except bread crumbs in a bowl and mix in pasta
  • Place mixture in a 9×13 baking dish
  • Sprinkle bread crumbs on top
  • Bake at 350 for 20 minutes

Indian Fry Bread // Prepper Potpourri
Base Ingredients: 1 cup flour 1/4 teaspoon salt 1 teaspoon powdered milk 1 teaspoon baking powder 1/2 cup water Vegetable oil for frying Extra flour to flour your hands Sift together the flour, salt, powdered milk, and baking powder in a large bowl. Gradually pour the water over the flour mixture and stir the dough with a fork until it starts to form one big clump. Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. I believe too much handling will make the dough tough so NO KNEADING because gluten will develop and cause the bread to be tough. The inside of the dough ball should still be sticky after it is formed, while the outside will be well-floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, or pat, and form a disk of about 5 to 7 inches in diameter. Use a deep heavy pot like a Dutch oven or deep cast iron skillet. Fill with vegetable oil one inch deep. Heat the vegetable oil to about 350 degrees F. If you don’t have a thermometer, you can check if your oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if it bubbles. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 minutes to cook. Place the cooked Fry Bread on a paper towel covered plate to drain.
 Fillings: • Taco meat • Chili • Pulled pork Breakfast: • Slather jam on top • Top with scrambled eggs, sausage & onions Dessert: • Brush cooked fry bread with melted butter and sprinkle sugar and cinnamon on top • Brush top with honey • Brush top with maple syrup • Top with apple pie filling Yeast Recipe From https://www.allrecipes.com/recipe/222993/indian-tacos-with-yeast-fry-bread/ 1 (.25 ounce) package active dry yeast 1 tablespoon white sugar ¼ cup warm water 3 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1 cup warm water 6 cups vegetable oil for frying If you like to pressure can, check out the following video. The canned meat makes an excellent filling for fry dough.

Crispy Samos Patties 

1 package of Instant Mashed Potatoes 

1 can of diced potatoes 

1 can of small peas 

1 Tablespoon dehydrated onions  

1 tsp of curry powder 

¼ tsp of cumin 

¼ tsp of coriander 

½ tsp salt 

1/8 tsp pepper 

Panko bread crumbs 

All purpose flour 

Ghee or any other oil for frying the patties 

Make instant potatoes using 1.75 cup of water instead of two cups. Add spices to potatoes and mix well. 

Put half can of peas, half can of potatoes and onions in saucepan to warm up. Include some of vegetable liquid to rehydrate the onions. 

Fold in drained vegetables 

Put two tablespoons of oil in fry pan on medium heat. 

Pour panko bread crumbs on a plate and add two tablespoons of flour. 

Take a spoonful of the potato mixture and form into a patty. Place on plate with bread crumbs and  press crumbs on top too. Press the crumbs into the patty until it holds together well.  

Put patties in pan in hot pan with oil and flip when bottom is browned. When both sides are browned  and crispy, remove to plate with paper towel.  


Creamy Itlaina Pasta Bake // In the Kitchen with Karen

Ingredients:

8oz dried penne pasta.   Cooked Al Dente

1 jar Alfredo Sauce

1/3 cup chopped roasted red peppers 

1/4 cup chopped sun dried tomatoes 

1 large Can white meat chicken, drained

2 small cans sliced mushrooms 

1T olive oil to sauté the mushrooms 

Bread crumb topping:

1/2 cup Italian dry Breadcrumbs 

1/4 cup grated Parmesan cheese

3 to 4 T olive oil 

Mix in a bowl until it forms a sand like texture and sprinkle dried oregano on top.

Directions:

Boil noodles and drain.

Add 1T of oil to a hot pan and sauté the drained mushrooms for about 5 minutes.

In a bowl mix everything together EXCEPT the breadcrumb mixture.

Place in a greased casserole dish. Top with the bread crumb mixture and sprinkle with dried Italian seasoning or oregano.

Bake at 350 for 25 min or until brown and bubbly. 


Beef and Noodle Soup // Linda's Pantry

Recipe A 1

1/2 pint jar of home canned beef

1 pint jar of beef stock added to 1/2 cup dehydrated or freeze dried onions and 1/2 cup of dehydrated mushrooms 1 teaspoon of garlic seasoning 1 tablespoon of dried parsley, 3/4 a cup of your preferred pasta,

Simmer pasta in broth and liquid from refreshed vegetables. Add beef heat through and enjoy.

Applesauce Bars // Leeann- Mennonite Farmhouse

Ingredients:

1/2 C Shortening

 1 C Applesauce

1 C Sugar

 2 C Flour

1 TSP Baking Soda 

1/2 TSP Salt 

1 TSP Cinnamon 

1 TSP Nutmeg

1/2 TSP Ground Cloves 

1 C Raisins 

1/2 TSP Vanilla 

1/2 C chopped Nuts

Directions:

Cream together first 5 ingredients.

Mix Baking Soda, Salt, Flour and Spices; add to first mixture.

Stir in Raisin, Nuts and Vanilla.

Spread batter into a greased 13x9 pan. Bake at 350F for 35 minutes.

Glaze while bars are warm if desired.

COOL COMPLETELY before cutting.

To make a glaze:

1 C Powdered Sugar

2 Tbsp melted Butter

1 Tbsp Milk

*From The Basics and More Cookbook

KETO SALMON PATTIES RECIPE

Here is the entire list of ingredients to make these patties! Exact measurements can be found within the printable recipe card below.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Servings: 8
Net Carbs: 1 net carb per serving

Ingredients:

Can of canned salmon 
Garlic
Egg
Parsley
Pork rind crumbs 
Parmesan cheese
Dried minced onion
Salt and pepper 
Oil 

Instructions:

1. Place the ingredients except for the oil into a mixing bowl, and knead with your hands until well combined. 

2. Form the mixture into 8 evenly sized patties. 

3. Heat a layer of oil in a large skillet over medium high heat on the stove. 

4. Place the patties into the heated skillet, and cook for 4-5 minutes on each side until browned and cooked through. 

5. Allow the patties to drain on a paper towel lined plate before serving.

Meatball Stroganoff – Shelf Stable Pantry Meal by SuttonsDaze

INGREDIENTS
  

  • 2 tbsp onion soup mix
  • 2 10 oz cans cream of mushroom soup
  • 1 cup mushrooms
  • 2 tbsp steak sauce
  • 1 quart canned meatballs
  • 1 pound dry pasta of choice

INSTRUCTIONS
 

  • Mix liquid from meatballs into a pan with the onion soup mix and canned soup, simmer until heated through. Add meatballs and heat through again.
  • Cook pasta per the directions
  • Drain pasta and mix into the other pan, incorporate well. Serve hot

Lentil & Tomato Soup

Ingredients:

INGREDIENTS

  • 2 tbsp olive oil

  • 1/4 cup tomato paste

  • 1 14.5oz can diced tomatoes

  • 10 cups water or broth

  • 1 tbsp powdered chicken bouillon if using water

  • 1/4 cup dried minced onion

  • 1 pint canned carrots or 1/4 c dried

  • 1 1/2 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1/2 tsp celery powder or celery salt

  • 1/2 tsp fresh ground black pepper

  • salt to taste

  • 1 cup dry lentils, sorted and rinsed

DIRECTIONS

  • in large soup pot, toast tomato paste in olive oil for 2 minutes, then add the rest of the ingredients. Bring soup to a boil, cover and lower heat to a simmer and simmer 20 minutes.








 


 


 


 


 

 

 

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