Long Term Food Storage sticker facts

Ever opened a case of #10 cans or found a random can with a missing or faded label. Then thought to yourself, "I wonder what surprise is inside or how to prepare it?

Well I can't help you decide what is inside. However, I can help with how to prepare it or what the serving size and nutritional facts are of that product.

Below are the stickers that go on those can from a church cannery near you. 

Are YOU Prepared?

Egg Nest Breakfast to GO

EGG NEST Breakfast on the GO

 

 

I have a lot of dehydrated hash browns that needed to be put to the test.

 

So I rehydrated some and pressed some into greased muffin tins.

I baked them until I felt like they would retain their shape and be crispy. Cuz that's how I like it.



When they were done to my liking, I poured in some eggs that I beat up and seasoned.

This is them after baking in the oven for 10 to 15 min.

 

 See how handy they are. They would fit right in your hand to eat on the go.

 

Oh now I'm thinking gravy poured over them would be yummy too if you were to serve them at home and not on the go.

 

They store well in a baggie in the freezer if you make a bunch on Saturday and want to enjoy them through out the week.

That's what I did.

 

Verdict: I didn't Love it, But I didn't hate it either. Just was dry, would defiantly taste really good with some sausage gravy over it. Like biscuit's and gravy.

 

Here is an actual recipe that someone provided.

I just winged it, but you my like to follow along just for fun.
I like their idea of cheese. I think cheese makes everything taste better!

 

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
5. Crack an egg into each of the cups
6. Top with bacon and a sprinkle of extra cheese
7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
8. Slide a knife along the edges to remove from pan when cooled.



Chowder

Potato Flakes, Powder Milk and Pantry Can Goods.

Now that is food storage!

Potato Corn Chowder

Fresh Ingredients

1 small onion, finely diced
2 tablespoons butter

Storage Ingredients
1 can cream of mushroom soup (10 3/4 oz.)
1 can whole kernel corn with liquid (15 oz.)
3 cups water
1 cup dry powdered milk
1 cup instant potato flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Saute onion in butter until soft. Combine all ingredients and heat through. Serve garnished with grated cheese.




Or try this one:

Potato Chowder

Servings: 8 servings

Ingredients

2 cans (14 fl. oz.) chicken broth

2 cans (12 fl. oz.) Evaporated Milk *

2 cups instant potato flakes
1 can (15 1/4 oz.) whole-kernel corn, drained                               
8 slices bacon, cooked and crumbled                               

2 teaspoons onion powder

1/4 teaspoon ground black pepper

Shredded cheddar cheese, sliced green onions, additional cooked and/or crumbled bacon (optional)

Directions

COMBINE broth and evaporated milk in large saucepan. Bring mixture just to a boil over medium-high heat; reduce heat to low. Add potato flakes, corn, bacon, onion powder and pepper. Cook, stirring frequently, for 5 to 8 minutes until creamy and slightly thick. Top each serving with cheddar cheese, green onions and/or bacon.              

* remember that you can use your powder milk to make evaporated milk.

1 1/2 c. water

1/2 c.+ 1 T powder milk

Mix very well in blender

More Potatoes

Thank goodness for the internet and creative people out there that are willing to share their attempts at feeding their families with what they store.

What is Food Storage anyway?

It needs to be "what you eat day to day".

 NOT

"what you will eat when there is no other option".

Here is a recipe that I tried several years ago after we had been to Argentina. We were served Gnocchi by some kind members and Loved it. This recipe will help you get creative with your potato flakes (I bet you could even use your powder eggs too). When I made them for the first time I didn't use the cheese's, but I bet it would taste extra good.

GNOCCHI

Fresh Ingredients

2 eggs
1 cup ricotta cheese
8 tsp. butter
1 cup Romano cheese, grated
Storage Ingredients
1 cup instant potato flakes
1 tsp. salt
3 cups flour
Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!
***NOTE: Before cooking, gnocchi may be frozen on a cookie sheet, then placed in a plastic bag to store for up to a month in the freezer.

Another way to use Potato Flakes.............

Mashed Potatoes

Fresh Ingredients

• 2 green onions

Storage Ingredients

• 3 c. instant potato flakes
• 1 ½ c. powdered milk
• 1 tsp. salt
• ½ tsp. pepper
• 1 tsp. dry minced garlic
• 1 T. Miracle Whip (or mayonnaise)
• 1 can corn, drained

Bring 4 cups water, salt, pepper, and garlic to a boil. Turn off heat and stir in powdered milk and potato flakes. Add Miracle Whip, drained corn, diced green onion and adjust seasonings.
These potatoes don’t have any butter, sour cream, or cheese added but they taste just as good.

Potato Flakes

Well this Post was intended for Potato Flakes. But I couldn't resist this short video on how to peel a potato. Remember Gilligan's Island and Maryann? Then you are going to enjoy this.

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Here is a Healthy Tip.

(I just came across it , but have not tried it yet. Try it and let me kow what you think.

"Cut the sugar by 1/2 the amount called for. Replace the sugar with potato flakes (potato pearls canned at the cannery will not work). If you do this with cookies, they will not brown as well. In chocolate chip cookies, use all of the brown sugar called for in the recipe, but replace the granulated sugar. Works well with oatmeal cookies, applesauce cookies, and brownies."

Here are a few more:

Use instant potatoes to thicken any soup or stew

Sprinkle some potato flakes into your soup or stew, any soup or stew (even tomato soup). It will thicken the broth a bit. Want it even thicker? Add more flakes!

Use instant potatoes in meatloaf
Instead of adding bread crumbs to your meatloaf, add instant potato flakes instead!

Use instant potatoes in pancake batter
Sprinkle a bit of potato flakes in your pancake batter for a rich and thick pancake! You can serve the pancakes for breakfast or as a snack topped with a bit of peanut butter... and jelly! The kids will love this after school treat.

Potato Flake Chicken

Do you have cans of those potato flakes sitting around and you don't know what to do with them? I have a few solutions. Watch for up coming post on Potato Flakes. You're going to want to use them!

 

Potato Flake Chicken Recipe

Ingredients

• 2/3 cup potato flakes
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 4 boneless skinless chicken breast halves (8 ounces each)
• 1/3 cup butter, melted

Directions

• In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture.
• Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

The nice thing about this recipe is that it is a basic one. Don't add the cheese or garlic, instead add whatever seasoning you like. And there you have it, Dinner!