Monday, March 25, 2013

Dinner by Jared and Kim

DINNER!
 
Now here is a PERFECT food storage dinner idea.
What makes this even BETTER is that it was created by a young Utah boy.
So go ahead and check it out. All credit and praise  go to Jared.
 

Cheesy Beans & Rice Casserole

by Jared
(Utah)
Jared Holding His Casserole

Jared Holding His Casserole
       This is one our family's favorite pinto bean recipes. This is Jared's creation.
He made it all by himself.

Ingredients:
  • 4 cups cooked rice
  • 4 cups refried beans (two 16 oz. cans)
  • 6 eggs
  • 3/8 cup wheat flour
  • 1 small can of green chilies
  • 2-3 cups cheese

Preheat the oven to 375°F.

Layer 1 Spread approximately 4 cups of cooked rice on the bottom of a 8" x 11" baking dish.

Layer 2 Next spread approximately 4 cups of refried beans on top of the rice. You can use homemade pinto beans or refried pinto beans from a can.

Layer 3 Mix the eggs, flour, and green chilies together and pour the mixture over the beans.

Layer 4 Sprinkle the cheese on top of the egg mixture.

Bake uncovered for 30 minutes.

Optional - Sprinkle diced fresh tomatoes on top of the casserole when it comes out of the oven.


Here is one more to try using real food storage, from the same website...

Macaroni & Cheese (Kraft style)

by Kim Wengreen
(Mendon, Utah)
1 c. macaroni
1/2 t. salt
2 T. powdered milk mixed with 1/4 c. hot water OR 1/4 c. milk
4 T. butter powder mixed with 3 T. water OR 1/4 c. butter
1/3 c. cheese powder

Boil macaroni with salt until tender; drain, but don't rinse.

In the meantime, blend together milk and butter mixtures.

When pasta is cooked and drained, add milk, butter, and cheese powder and mix well. Serve hot.

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